UNIVERSITY PARK, Pa. -- The "Healthy Produce from Garden to Table" tour and workshop will be offered by Penn State's College of Agricultural Sciences, Aug. 27 at the Penn State Trial Gardens and at Celebration Hall in State College.

The workshop is designed for educators, dieticians, food service providers, school nutrition advisors and individuals interested in new vegetable types and varieties, cooking tips and food safety issues.

Sessions will cover healthy start breaks, sources of phytochemicals/nutrients, the best of vegetables and fruits, why and how phytonutrients foster better health, cooking five-a-day, and various aspects of food safety.

A tour of the All-American Selection vegetable trials will be offered. Optional tours will feature the Penn State mushroom test facility and research on the use of plastic "high tunnels" in vegetable production. Ann Quinn-Corr, author and food columnist, will present "Cooking Five-A-Day -- The Simple Way!" in cooperation with Giant Foods Inc. Vaheedha Prahbakher, director for the Pennsylvania Department of Health's Five-A-Day program, will discuss disease prevention aspects of phytonutrients in cooperation with Syngenta Seeds Rogers Brand.

Registrations will be accepted until Aug. 18. The registration fee of $55 covers instruction,handouts, Five-A-Day items, an informal continental breakfast, catered luncheon and a beverage break. Late registration at a cost of $65 will be accepted as space permits. For registration information, contact the Office of Conferences and Short Courses by phone at 814-865-8301 or by e-mail at shortcourse@psu.edu, or visit the Web at http://conferences.cas.psu.edu.

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EDITORS: For more information on course content, contact Peter Ferretti by phone at 814-863-6139 or by e-mail at paf2@psu.edu.

Contact:

Cheryl Anthony cka106@psu.edu 814-863-0938 814-863-9877 fax

Chuck Gill cdg5@psu.edu 814-863-2713 814-863-9877 fax #216