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March 3, 2023
By Tracy CourageU of A System Division of Agriculture
(1026 words)(Newsrooms: Photos at https://flic.kr/s/aHBqjAtQcD)
MEMPHIS, Tenn. — Youth from four states met in Memphis, Tennessee, this past weekend
for a culinary showdown at the Mid-South 4-H Food Pantry Competition. Their mission:
to create a nutritious, delicious and economical entrée using food pantry staples
— in less than 45 minutes.
Eleven teams from Arkansas, Louisiana, Tennessee and Mississippi competed in the event
held in conjunction with the Mid-South Farm and Gin Show. Arkansas 4-H organized the competition,
with support and funding from the Southern Cotton Ginners Association and Foundation.
Skills for life
“Being able to put together a nutritious meal with limited resources is a life skill,”
said Arkansas 4-H program associate Amanda Welch, who has organized the Mid-South
competition for the past two years. “Many people live in rural areas where they may
have limited access to fresh produce or where they get most of their groceries from
a dollar store.”
In 2021, about 10 percent of U.S. households experienced food insecurity — not knowing
where their next meal would come from, according to the U.S. Department of Agriculture’s
Economic Research Service. In Arkansas, an estimated 17.3 percent of adults and 23
percent of children experienced food insecurity in 2021, according to the Arkansas
Hunger Relief Alliance.
“Healthy Living is a mission mandate of the 4-H program, and the food competitions
are a fun and creative way for our kids to demonstrate their knowledge and skills
they’ve learned,” Welch said.
Arkansas’ four teams from Howard and Grant counties made a solid showing, but ultimately,
first place and $300 went to the Spice Girls team from Louisiana, who wowed judges
with their Thai Protein Bowl made with egg noodles, cucumber, shredded carrot and
pineapple chunks, tossed with a peanut butter sauce and topped with a fried egg.
The Seniors with Spatulas team Howard County — Sarah Lamb, 16, Anna Kate McKinnon,
14, and Christian Trombley, 15, — took second place and $200 with their Taste of the
South entrée — a carefully sculpted rice dish that incorporated beans, corn, onion,
peppers and canned tomatoes, topped with a spicy mayonnaise-based remoulade.
Extension Agent Brenda Hannah brought the four-member Blazing Cookers team from Lynchburg,
Tennessee, to compete. They played third and received $100.
“I bought random food items and they practiced,” she said. “They’ve really learned
leadership, teamwork and communication through this.”
Mystery ingredients unveiled
For the competition, teams had 45 minutes to prepare and plate an entrée using the
mystery ingredient tucked inside a bag on their table. This year’s mystery ingredient
was grain-based, and each team found something different, including rice, egg noodles,
spaghetti, bread or corn tortilla chips.
“I was so happy when we got rice,” said Sarah Lamb, a member of the Seniors with Spatulas.
“We were hoping for anything but noodles.” The team competed last year at the National
Food Challenge competition in Dallas. Lamb said rice is one of their favorite ingredients
The Food Choppers — Abi Webb, 13, Aiden Howard, 13, and Asher Howard,12, also from Howard County — prepared a dip served with tortilla chips.
The Slice, Slice, Babies from Grant County — Daley Rogers, 15, Dylan Rogers,16, Klaesy
Knoefler, 15; and Acacia Searcy, 16 — created a Gordita Taco served with a side of
guacamole and tortilla chips.
The Amazin’ Glazinz team from Grant County — Gracie McGinley, Audrianna Ruiz, Aubrey
Ottens and Michael Nichols — whipped up a tuna patty served atop a bed of rice. They
used crushed tortilla chips — the mystery ingredient — in the tuna patty in place
Ready, set, cook
When the clock started, teams had to quickly decide on a dish to make using their respective grains and other
foods available at the makeshift food pantry. While one team member gathered food, other members unloaded cooking tools, prepped
the workspace and wrote down the recipe that would be needed for their oral presentation.
At the food pantry, the teams found an assortment of staples — canned meats, beans,
fruits, vegetables, pasta, dry seasonings and a small amount of fresh produce.
“All of the items were inexpensive, shelf-stable foods you might find in a food pantry
or in a dollar store,” Welch said. “Their goal was to cook a dish that not only tasted
good but also was nutritionally balanced with carbohydrates, protein, dairy and fruits
and vegetables. They had to know portion sizes, how to read food labels, and how to
make substitutions to reduce sugar and salt – all good things to know.”
Food Safety Skills
The teams were judged on their technical skills, creativity and their oral presentation to judges where they had five minutes to discuss the inspiration for their entrée
and its nutritional value.
Safety factored significantly into the scoring. The young chefs all wore gloves when
handling food, wore chef hats or had their hair pulled back neatly and wore long-sleeved
chef jackets to protect their arms. Judges observed the young chefs’ knife skills
and watched for potential cross-contamination.
The Amazin’ Glazinz team was hard at work when a cameraman ventured over to chat.
“That looks really delicious,” he said. “Do you mind if I just stick my finger in
and have a taste?”
Aubrey Ottens glanced up for a second. “I’d rather you not,” she said.
To learn about extension programs in Arkansas, contact your local Cooperative Extension
Service agent or visit www.uaex.uada.edu. Follow us on Twitter and Instagram at @AR_Extension. To learn more about Division
of Agriculture research, visit the Arkansas Agricultural Experiment Station website: https://aaes.uada.edu. Follow on Twitter at @ArkAgResearch. To learn more about the Division of Agriculture,
visit https://uada.edu/. Follow us on Twitter at @AgInArk.
About the Division of Agriculture
The University of Arkansas System Division of Agriculture’s mission is to strengthen
agriculture, communities, and families by connecting trusted research to the adoption
of best practices. The Division of Agriculture conducts research and extension work
within the nation’s historic land grant education system through the Agricultural
Experiment Station and the Cooperative Extension Service.The Division of Agriculture is one of 20 entities within the University of Arkansas
System. It has offices in all 75 counties in Arkansas and faculty on five system campuses.The University of Arkansas System Division of Agriculture offers all its Extension
and Research programs to all eligible persons without regard to race, color, sex,
gender identity, sexual orientation, national origin, religion, age, disability, marital
or veteran status, genetic information, or any other legally protected status, and
is an Affirmative Action/Equal Opportunity Employer.
Media ContactTracy CourageDirector of Communications-ExtensionU of A System Division of Agriculture501-671-2126