The population of the United States is diverse, and this racial and ethnic mix is growing rapidly. In Northern Kentucky as well, the population continues to increase and with that increase more individuals from diverse backgrounds are calling the region home. According to the 2020 census, almost one in two Americans has African, Asian, Hispanic, or American Indian ancestry. Because certain foods mean different things in different cultures, it is important to understand how food is used for similar purposes in varying ethnic groups, as well as in throughout our communities.  This understanding can promote health and reduce biases in our communities. Learning about different cultures and customs is important for area residents as they learn to live with others from around the world.

The Kenton, Pendleton and Boone County Family and Consumer Sciences Extension Agents offered a 3-part, cook-along-from-home series via Zoom focused on the countries and cultures of Germany, Ireland and Greece. Evening sessions were held one time a month and recorded for viewing for those unable to attend the live session. Supply lists and recipes were sent to registered participants prior to the session so they could purchase the needed items for the sessions. More than 100 adults from the general public registered to attend one or more of the sessions. Those attending learned about the foods being prepared, were introduced to food handling tips, and learned about the culture or country being featured. 

An online evaluation was conducted two months after the end of the series to determine changes in behavior or knowledge used. Forty-two individuals completed the survey, revealing:

Overall, the six recipes made in the sessions were considered “easy” to prepare. Almost half (49 percent) have made one or more of the recipes again. Additionally, 47 percent of the respondents made additional recipes that were featured in the University of Kentucky Extension handouts provided.

100 percent shared they would try other culturally diverse recipes

98 percent indicated they learned about a culture or country they had not explored before

93 percent were inspired to cook other “from scratch” recipes

78 percent tried foods they had never tried before including German spätzle, Irish soda bread, and fennel

59 percent shared they learned more about safe food handling including how to prepare items in advance to use later in a recipe

54 percent indicated they learned cutting and chopping techniques

One individual shared the following: “Absolutely the BEST, I enjoy cooking and being able to perform new techniques myself from my own kitchen is learning at its best.  These 3 ladies in my opinion are on the cutting edge of delivering instruction.   I was responsible for purchasing food and gadgets, tools etc.  I was responsible for reading and studying the recipe and then execute the process.   I was also able to share the final product with my family who are the final judges.  We critiqued the dish and decided whether or not to add to our rotation and if any tweaking would occur.  I would HIGHLY encourage others to join in and I will continue participating as long as I do not have a conflict”.

 The positive reaction of the online, cook along from home series was successful and another three-part series is planned for the future and will focus on three additional countries.