20 SOURCE | Spring 2022
She added that many times an individual may not know what items they will have available for each meal and need help creating meals from specific items .
Teams were told to select their heating unit from a table of utensils , and to then warm up their heating units . Much like athletes warming up for a physical competition , the students needed to be ready to go . Next to the table of utensils was a table with pantry items – everything from spices to fresh vegetables , dairy products , and dried goods .
“ Three , two , one , go !” The clock started ticking backward from 40 minutes . Students quickly opened mystery sacks containing three common food pantry items : canned chicken , tortillas , and plain Greek yogurt . Team members huddled to decide on a recipe and gather what additional items they would need from the pantry .
A walk through the work areas showed highly engaged teenagers working cohesively : each took their place measuring , chopping , pouring , and mixing . One team member even tracked ingredient amounts to calculate calories and nutritional content .
About half-way through the competition , one of the teams experienced a heating unit malfunction , which 4-H leaders quickly addressed , replacing an unworking extension cord . “ It wouldn ’ t be life without at least one interruption ,” someone from the crowd joked . The team was back in business working feverishly to make up for lost time .
It was difficult to identify what exactly would land on the plate for presentation ; one team was cutting tortillas into very tiny pieces , while another toasted them for their recipe . Chicken tacos with pico de gallo and queso , loaded quesadillas with a yogurt fruit salad , enchiladas , and creamy pasta , were some of the items developed in less than one hour .
When the alarm sounded , ending the contest , team members rested and got ready for presentations . Judges included the owner of Memphis-based restaurant McEwen ’ s , Bert Smythe ; editor at The Daily Memphian , Jennifer Biggs ; and Cathy Pope , President and CEO of Mid-South Food Bank .
Each team had five minutes to describe their creation : what they made , the ingredients of the dish , and the nutritional content , such as calories and macronutrients . Teams were judged on preparation , presentation , and taste .
Judges asked various questions , some on calories per serving , or what substitutions could be made for food sensitivities or allergies , as well as gauging how team members addressed food safety issues during the preparation phase .
“ We used pre-cooked food so there was no risk of cross-contamination ,” one student replied .
“ We wore food preparation gloves , and cleaned our area with sanitizing spray ,” another related .
Hand sanitizer was also available at each station .
Arkansas teams ended up sweeping the competition . Diamond Dip – developed by the Arkansas # 1 team , took first place . Arkansas # 4 ( enchilada dish ) placed second , and tacos with yogurt / ranch dressing was awarded third place . All students received certificates of participation . First , second , and third place winners received cash awards and medals .
Price said the competition is important to highlight sustainability in the food production system .
“ We can get almost any item of food when we want it . Yet , the U . S . discards more food than any other country – millions of pounds of food each year ends up in the garbage ,” he said .
The United States Department of Agriculture estimates food waste accounts for 30 to 40 percent of total food production , and food takes up more space in landfills than anything else in the U . S .