November 4, 2005 | By: Aimee Nielson

The University of Kentucky Cooperative Extension Service, Kentucky State University, The Ohio State University and Purdue University will host the second annual Tri-State Diversity Conference themed Experience the Diversity of Food: Production Through Consumption. 

The information-packed event will be at the Sheraton Four Points/Millennium Hotel in Cincinnati, Ohio, Nov. 17 and 18. 

The two-day event aims to reach a diverse audience including: Extension personnel; teachers; food service providers; food pantry personnel; producers; restaurant, grocery and hospitality management; farmers’ market associations; commercial food service; public health workers; culinary students; and anyone interested in learning about food and diversity.

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 agritourism.

Participants will have an opportunity to hear national experts discuss niche marketing opportunities, Jewish dietary laws, small farm marketing opportunities, ethnic crops and much more.

Janet Tietyen, family and consumer scientist for the UK College of Agriculture, will provide an overview of a portion of the No Child Left Behind Act that states all school districts participating in the U.S. Department of Agriculture meal program have a wellness policy by July 1, 2006. She will identify resources to help schools create a healthy food environment.

Registration for the conference is $150. For more information or to register, visit call (614) 292-0492. Optional tours at an additional fee include the National Underground Freedom Center, the Islamic Center of Greater Cincinnati, Jungle Jim’s International Market and Findlay Market Street.


Writer: Aimee Nielson 859-257-4736, ext. 267

Contact: Charlene Jacobs 859-257-7484