Cooking with Conscience
During the 3rd rendition of tUrn Week (October 12-16), members of the SCU community showed off their cooking skills in the Forge Garden’s Cooking Challenge. This challenge featured four themes of sustainable cooking: local, plant-based, zero-waste, and cultural celebration, with participants competing to be the “winner” of each theme. Throughout the week, The Forge Garden also shared information about each theme and why it is important for combating climate change; head over to the Forge’s Instagram or Facebook pages if you would like to learn more about these topics! Recipe submissions were evaluated based on how well they met the theme, how tasty the meal looked (in other words, food photography skills matter!), and the overall effort and creativity put into the meal. Our community wowed us with fifty incredible submissions! Though it was difficult to choose, the winners of the challenge were announced at the Forge’s Cook for the Planet event that took place on Friday, October 16th. For the local theme, Ali Reimer won with her homemade spinach ricotta tortellini with fresh tomato sauce. Frida Garcia’s easy chocolate avocado donuts won the plant-based challenge. The freezer scrap stock made by Katy Bruchmann won the zero-waste challenge. Finally, for the cultural celebration theme, Brianna Platt won with her Mom’s Venezuelan arepas. We are so grateful for all of the submissions we received, and for all of the thought participants put into their recipes. What better way to dive into sustainable living than with some delicious food?
Nov 1, 2020
Cooking Challenge Winners (clockwise from left): homemade spinach ricotta tortellini with fresh tomato sauce, easy chocolate avocado donuts, freezer scrap stock, Venezuelan arepas