From June to Sept., dozens of B.C. youth ages nine to 19 entered the 4-H Field to Fork Challenge by submitting locally grown recipes and cooking videos for a chance to win prizes totaling $3,200.
4-H BC and BC Agriculture in the Classroom Foundation (BCAITC) announced the results of the agricultural cooking challenge 鈥� which includes two 91原创 winners.
From 鈥渉ungry hiker skillet鈥� to 鈥渢urkey stuffed zucchini boats鈥� and even rhubarb strawberry pie, Field to Fork Challenge entrants created recipes for breakfast, lunch, dinner, and dessert featuring healthy, locally grown ingredients.
Juliet, a junior member, made a mixture with shrimp, potatoes, kale, and spices, while Mac, a senior member, made blueberry muffins.
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In addition to winning cash prizes, Field to Fork challenge winners had the opportunity to attend a virtual conference on Nov. 7, to enjoy cooking BC kale Caesar salad with craisins, BC bacon Penne Alfredo, and BC apple Blondie alongside BCAITC celebrity chef Randle.
The young chefs got busy in their home kitchens while chef Randle provided expert instruction online.
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Aleda Welch, 4-H BC manager, said in the COVID-19 pandemic, it鈥檚 now more important than ever to educate youth about BC鈥檚 amazing agriculture and food story.
鈥淲e were delighted to partner with BCAITC with the support of the BC Ministry of Agriculture to host this fun event to connect youth, agriculture, and cooking,鈥� Welch explained.
More information on 4-H and the Field to Fork challenge, people can visit .
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Email: ryan.uytdewilligen@aldergrovestar.com
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