Cooperative Extension programs across the United States are embracing food systems and local food as a new topic area. Previous studies indicate that successful local food programming requires cross program collaboration. However, research in this area has underrepresented Extension educators from non-agricultural program areas, although understanding their perspectives is key to fostering cross-program collaboration. The case study presented in this paper examines qualitative evaluation data from the pilot year of the NC State Extension Master Food Volunteer (EMFV) program, which provides training in food systems and local food to Family and Consumer Sciences (FCS) educators and their volunteers.