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The National Urban Extension Leaders (NUEL) came to Ohio for the 2016 bi-annual meeting. NUEL began in 2013 as a grass-roots effort from a group of passionate and committed urban Extension professionals with the mission to advocate and advance the strategic importance and long-term value of urban Extension by being relevant locally, responsive statewide, and recognized nationally. OSU Extension in the City shares this mission and supports development of the national framework. Trends influencing Extension's urban priorities include demographics and diversity; complex community conditions, and urban-suburban-rural interdependencies. The national Extension Committee on Organization and Policy (ECOP) now focuses on urban Extension as a top priority. The NUEL bi-annual meeting was held on May 24 - May 26, 2016 in Columbus, OH. A special pre-meeting Policy workshop was held on Monday, May 23. The meeting concluded on May 26 with a City Tour featuring the programs, people, partners, and impacts of OSU Extension in Franklin County. Bi-annual events were held in the Downtown, Short North, Arena District, University, and surrounding areas of Columbus, OH. With 11.5 million residents, Ohio is the seventh most populous state in the nation. More than half of Ohio residents live in 10 of the state’s 88 counties, and many others travel to cities for work and recreation. In addition to the bi-annual meetings, NUEL provides webinars throughout the year and supports the national urban Extension conference. Reviewed by: James Stiving, Program Assistant, OSU Extension in the City and Central Region
In March the Delaware and Union county Extension offices partnered to put on a Chef's Camp for 5th through 7th grade students. One of the goals of this program was to draw an audience not previously reached by Extension. It was open to both 4-H and non-4-H members and was advertised through schools, social media and local businesses. The camp was open to a maximum of sixteen participants based on available space, volunteers and equipment. The camp was 4 days and lasted from 12:30- 4:30 p.m. and was held during the county schools spring break. The cost of the program for the participants was $75 which covered ingredients, an apron, measuring cups and spoons, cutting mats and a recipe book to take home at the end of the program.