|Beautiful and delicious Alaska-harvested salmon was a highlight of Food Day in 2011.|
SNRAS will host the 2nd annual Food Day Wednesday, Oct. 17 at the UAF Wood Center.
The “Iron Chef” cookoff begins at 11 a.m., pitting the deans from the agricultural and fisheries schools in the “Surf vs. Turf” challenge. The surf ingredient for School of Fisheries and Ocean Sciences Dean Michael Castellini is halibut cheeks, while the turf entrée is reindeer for the School of Natural Resources and Agricultural Sciences Dean Carol Lewis. Each will be assisted by professional UAF chefs and the contest will be judged by members of the Midnight Sun Chefs Association.
At noon, scientists square off with graduate students in the Food Jeopardy game, a fast-paced challenge that tests the contestants’ knowledge of food, nutrition, agriculture and fisheries.
Food, healthy lifestyle and agriculture exhibits will be on display from 11 a.m. to 3 p.m. and a Taste of Alaska buffet featuring all Alaska-grown food is offered from 11:30 a.m. till the food runs out. Cold-smoked sockeye fillets from Kodiak, grass-fed beef from the Matanuska Experiment Farm and vegetables and fruits from the Fairbanks Experiment Farm will showcase the bounty that Alaska offers. UAF Dining Services prepares the food.
The goals of national Food Day (celebrated Oct. 24) are to reduce diet-related disease by promoting safe, healthy foods; support sustainable farms and limit subsidies to big agribusiness; expand access to food and alleviate hunger; protect the environment and animals by reforming factory farms; promote health by curbing junk-food marketing to kids; support fair conditions for food and farm workers.
Food Day is free and open to everyone. Parking is available in the Taku lot off of Farmers Loop ($3 for the day) and a shuttle to the Wood Center operates from there.
For more information contact Nancy Tarnai, email@example.com or 474-5042.