Uploaded March 2026 | Updated September 2026, 15 hours ago
Kynda Curtis, Utah State University:
Kynda Curtis is a Professor and Extension Specialist in the Department of Applied Economics at Utah State University (USU). She received her PhD in Economics from Washington State University in 2003. Her research interests include agriculture/food marketing, direct-to-consumer marketing, as well as consumer demand for value-added, specialty, and differentiated foods. As an Extension Specialist, Dr. Curtis assists small-scale growers in developing new markets for their products and assessing the feasibility of new food products and value-added processes.
Karin Allen,
Utah State University:
Karin Allen is an Associate Professor in the Department of Nutrition, Dietetics and Food Sciences at Utah State University and serves as the Food Quality and Entrepreneurship Specialist for Cooperative Extension. Dr. Allen works with small food producers (both on and off the farm) to address food processing issues including labeling, safety, and regulatory compliance, as well as issues specific to agritourism and community supported agriculture operations.
Kynda Curtis, Utah State University:
Kynda Curtis is a Professor and Extension Specialist in the Department of Applied Economics at Utah State University (USU). She received her PhD in Economics from Washington State University in 2003. Her research interests include agriculture/food marketing, direct-to-consumer marketing, as well as consumer demand for value-added, specialty, and differentiated foods. As an Extension Specialist, Dr. Curtis assists small-scale growers in developing new markets for their products and assessing the feasibility of new food products and value-added processes.
Karin Allen,
Utah State University:
Karin Allen is an Associate Professor in the Department of Nutrition, Dietetics and Food Sciences at Utah State University and serves as the Food Quality and Entrepreneurship Specialist for Cooperative Extension. Dr. Allen works with small food producers (both on and off the farm) to address food processing issues including labeling, safety, and regulatory compliance, as well as issues specific to agritourism and community supported agriculture operations.
