October 26, 2005

Extension program explains diversity through food

WEST LAFAYETTE, Ind. - Universities in Indiana, Ohio and Kentucky are teaming up to present the second annual Tri-State Diversity Conference on Nov. 17-18 at the Sheraton Four Points/Millennium Hotel in Cincinnati.

The theme of this year's conference is Experience the Diversity of Food: Production Through Consumption. At the conference, national experts will discuss the production, marketing and consumption of ethnic and cultural foods.

"As communities become more diverse, there are more food preferences and preparation methods to take into consideration," said Mike Ferree, Purdue Extension educator in Bartholomew County. "This is especially true for professionals in education, public health, food service, dietetics and agribusiness."

Early registration is $125 and is due by Tuesday (Nov. 1). After that date, registration fees are $150. To register for the conference, contact the Ohio State University Office of Continuing Education at (614) 292-8571 or go online. The conference begins at 8 a.m. on Nov. 17 and concludes at noon on Nov. 18.

The conference will look at both the consumption and production of food, Ferree said. Specific topics include food cultures, consumer trends, aquaculture, food and school policy, religion and food, Appalachian food ways, genetically modified foods, food and Latino culture, and agriculture heritage tourism.

The Extension services of Purdue, Ohio State University, the University of Kentucky and Kentucky State University are sponsoring the diversity conference.

Writer: Kay Hagen, (765) 494-6682, kjh@purdue.edu

Source: Mike Ferree, (812) 379-1665, ferreel@purdue.edu

Ag Communications: (765) 494-2722;
Beth Forbes, forbes@purdue.edu
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