The Field to Fork Challenge Mixes Together Youth and BC Grown Foods

Pandemic or not … 4-H is not only creating food growers, but food artists - thanks to the Field to Fork Challenge that encourages British Columbia members to whip up the best dishes using only local ingredients. In the summer of 2020, dozens of British Columbia youth, ages nine to 19, entered the inaugural challenge from the comfort and safety of home by virtually submitting their own homegrown recipes and cooking videos for a chance to win prizes. It's been a sizzling success – leading to an annual (and vastly growing) competition where participants have the chance to touch, taste, and smell locally grown, healthy ingredients. The challenge is a collaboration of 4-H British Columbia (4-H BC) and the BC Agriculture in the Classroom Foundation (BCAITC), along with the support of the BC Ministry of Agriculture, Food, and Fisheries. Initially, in the throws of the pandemic, cooking in the safety of their own kitchen was a must; but the isolated opportunity quickly led to connections between competing members and the farmers and suppliers providing the food. Encouraged to let their culinary talents soar, the Field to Fork Challenge helps instill a sense of local pride, while offering up lessons on food security and how eating and buying local can make a positive impact on people, communities, and the size of the environmental footprints they leave behind. When asked if they would tell a friend to participate in the future – one participant stated, “DO IT!!! It was awesome and fun.” Another elaborated that, “I would definitely tell them to participate. I would say it was a lot of fun, I learned a lot, gained valuable public speaking skills, learned new cooking skills, and got to experiment with BC’s best.” After evidently leaving a great taste in 4-H’er’s mouths, Field to Fork expanded and was offered up to not just 4-H’ers, but BC students in Grades 4 - 12 in 2021. Of course, nothing but the best BC-grown ingredients, from Fraser Valley blueberries to steak from a ranch in the Kootenays to lush Okanagan tree fruits, were used in the recipes. The second edition of the Field to Fork Challenge Recipe Book is also available now, too! The 96-page cookbook highlights 36 winning recipes from the 2021 Field to Fork Challenge entrants. The winning recipes were selected from among dozens of amazing recipe and video submissions received from BC youth in four categories: 4-H BC junior members, senior members, Grade 4-7 students, and Grade 8-12 students. The top entries from 2021 that a curious cook might find in the recipe book include Metchosin resident Colette S. (Junior Category) and her first-place winning Hazelnut Spread with Crepes, Sava B. from Victoria (Senior Category) with Oven Glazed Duck and Kohlrabi Fries with a Garden Salad, Valentina Z.’s (Grade 4-7) Greek Bifteki with Roasted Potatoes and Baked Cinnamon Apples, and Jared W.’s (Grade 8-12) Pork Steak with Potatoes and Homemade Caesar Salad. The third installment of Field to Fork is running again throughout 2022. Be sure to keep an eye out in late spring 2023 for the latest Field to Fork Challenge recipe book. Find the Field to Fork Challenge video featuring clips of winning recipes, the Field to Fork Challenge recipe book spotlighting 24 homegrown recipes, and more details at www.bcaitc.ca and www.4hbc.ca.

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