UK College of Agriculture

An upcoming tri-state conference will explore issues related to production, preparation, marketing and consumption of ethnic and cultural foods.

Educators, producers, industry representatives and consumers from Ohio, Kentucky and Indiana will learn about the nation’s diverse food supply system at a conference called “Appreciating Diversity through Food: Farm to Table for All Ages.”

The event is Jan. 11-12, at the Radisson in Covington.

“Food is an important part of every culture,” said Rosie Allen, University of Kentucky Cooperative Extension agent for family and consumer sciences in Gallatin County. “It is part of festivals, religious celebrations, home and family rituals and is even what we call ‘comfort’ food. Food plays an important part in our lives, and it can play an important role in helping us appreciate and reach others.”

The Cooperative Extension Services of the University of Kentucky, Kentucky State University, Purdue University and the Ohio State University are combining efforts for the third annual conference. Allen said the tools and resources presented during the conference will help professionals reach diverse audiences and help them appreciate the cultural differences and needs of their clientele. She encourages a variety of educators and professionals in the health and food industry to attend.

More than 30 sessions are on the conference agenda, including Food as Medicine, Agritourism, The Growing Latino Community, New Challenges for Nutrition and Health Professionals, Food in Different Cultures, Involving Individuals who have Disabilities, Avian Flu Effects of Ethnic Foods, Building a Diverse Group, Food and School Policy, Culture and Cuisine, and Diversity and Organic Agriculture.

For more information contact Allen at (859) 567-5481 or go to www.ces.purdue.edu/dearborn/diversityconf.htm.