2A — THE OBSERVER
D AILY
P LANNER
Young ‘Iron Chefs’ show off new skills
TODAY
By Sabrina Thompson
Today is Friday, Aug. 23, the
235th day of 2019. There are
130 days left in the year.
The Observer
TODAY’S HIGHLIGHT
On Aug. 23, 1927, amid
worldwide protests, Italian-
born anarchists Nicola Sacco
and Bartolomeo Vanzetti were
executed in Boston for the
murders of two men during
a 1920 robbery. (On the 50th
anniversary of their execu-
tions, then-Massachusetts
Gov. Michael Dukakis issued a
proclamation that Sacco and
Vanzetti had been unfairly tried
and convicted.)
ON THIS DATE
In 1775, Britain’s King
George III proclaimed the
American colonies to be in a
state of “open and avowed
rebellion.”
In 1913, Copenhagen’s
Little Mermaid statue, in-
spired by the Hans Christian
Andersen story, was un-
veiled in the harbor of the
Danish capital.
In 1914, Japan declared war
against Germany in World
War I.
In 1939, Nazi Germany and
the Soviet Union agreed to
a non-aggression treaty, the
Molotov-Ribbentrop Pact, in
Moscow.
In 1960, Broadway libret-
tist Oscar Hammerstein II, 65,
died in Doylestown, Pennsyl-
vania.
In 1973, a bank robbery-
turned-hostage-taking began
in Stockholm, Sweden; the
four hostages ended up em-
pathizing with their captors, a
psychological condition now
referred to as “Stockholm
Syndrome.”
In 1979, Soviet dancer Alex-
ander Godunov defected while
the Bolshoi Ballet was on tour
in New York.
In 1982, Lebanon’s par-
liament elected Christian
militia leader Bashir Gemayel
president. (However, Gemayel
was assassinated some three
weeks later.)
In 1999, the Dow Jones in-
dustrial average soared 199.15
to a then-record of 11,299.76.
In 2008, Democratic
presidential candidate
Barack Obama introduced
his choice of running mate,
Sen. Joe Biden of Delaware,
before a crowd outside the
Old State Capitol in Spring-
fi eld, Illinois.
In 2003, former priest John
Geoghan, the convicted child
molester whose prosecution
sparked the sex abuse scan-
dal that shook the Roman
Catholic Church nationwide,
died after another inmate
attacked him in a Massachu-
setts prison.
Four teams of middle
school students battled it out
at the Oregon State Univer-
sity Extension Services offi ce
Wednesday afternoon. They
were showing off all they had
learned the last eight weeks
as members of the Iron Chef
in the Nutrition Kitchen
competition.
This is the fi rst year for
this class to be offered, taught
by Jamie Cox, a program
assistant for SNAP Educa-
tion. SNAP-Ed is a federal
program funded by the U.S
Department of agricultre
that teaches about nutrition
to improve the likelihood
that persons eligible for the
USDA’s Supplemental Nutri-
tion Assistance Program will
make healthy food choices
within a limited budget and
choose physically active
lifestyles.
Cox taught the 11 middle
school students about cook-
ing, from proper food han-
dling and safety to nutrition
and knife skills.
“I thought it would be a lot
of fun to teach kids how to
cook,” Cox said. “It’s a really
good skill for them and it’s re-
ally important for when they
are on their own.”
Some of the students in
the class had no kitchen
experience, while others, Cox
said, had clearly helped a lot
at home. And the parents of
those who hadn’t previously
assisted shared with Cox that
their children are now asking
to assist in the kitchen or
cook meals.
“My favorite part (about
teaching the class) was seeing
how far the kids have come,”
Cox said.
The competition Wednes-
day was meant for the
students to take all they had
learned in the eight-week
course and apply it to a mixed
skillet meal. Using a protein,
veggies, grains, spices, cheese
and a secret ingredient, the
teams presented unique
creations to three judges.
Scoring was done based
Sabrina Thompson/The Observer
Team #1 won the Iron Chef in the Nutrition Kitchen competition. From left is Hunter
McAlister, Brooke Eckstein and Giselle Sanchez, who took home the fi rst place ribbons.
on four categories. Profes-
sionalism: how well the
work station was cleaned
and maintained as well as
food safety. Teamwork: the
students’ ability to work
together and share respon-
sibilities. Techniques and
skills: proper knife handling,
measuring and the ability to
follow the recipe. And prod-
uct: presentation, taste, nu-
tritional value and creativity.
Students presented their
fi nished plates to the judges
and answered questions
about the cooking process
and their decisions.
One of the students com-
peting, an eighth-grader at
Baker Web Academy, Spencer
Hanna, enjoyed the freedom
that this class offered while
learning how to cook. He
said that during the class
they were given the chance
to experiment and not be so
carefully watched over.
“It opened my eyes to what
combos are good, and about
presentation,” Hanna said.
The winning team, which
also happened to be named
Team #1, made a skillet with
ground beef, canned tomato
sauce, bell peppers, broc-
coli and couscous and was
sprinkled with white Italian
cheese and crushed croutons.
They had to use parsley as
their secret ingredient. The
from
Sabrina Thompson/The Observer
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Gabe Mathson and Zac Mola prep the meat for their mix-and-match skillet.
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cous was cooked perfectly.
Members of the team were
Giselle Sanchez, who will be
a ninth-grader at La Grande
High School, and Brooke
Eckstein, who is entering
sixth grade, and Hunter
McAlister, a seventh-grader,
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dish was reminiscent of
spaghetti, and according to
the judges — OSU Exten-
sion employees, Family and
Community Health/SNAP
Educator Robin Maille, Of-
fi ce Specialist Sherry Nantz
and agronomist Darrin
Walenta — the pearled cous-
“It was fun learning how to
use different techniques and
cook different stuff,” Sanchez
said.
Team #4 came in
second, with Team #3
in third and Team #2 in
fourth. Scores were very
close, with only a few
points separating the
teams.
Each dish was unique
and presented different
fl avors and skill levels.
During the competition
time, Cox and her as-
sistant, Quinn Hanna,
walked around, giving
the students advice and
guidance. Judges also
wandered around carefully
observing and asking the
cooks questions as they
worked.
The class was an opportu-
nity to expose middle school
students to cooking and nutri-
tion in a hands-on program.
The OSU Extension program
partnered with 4-H, and the
ingredients and supplies were
funded by SNAP.
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FRIDAY, AUGUST 23, 2019
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