As winner, Grace Tavitas put it, ” Low-impact snacks and meals are beneficial to the environment, our health and community as a whole.” For middle school Challenge #2, we received over 75 recipes, all of which sounded scrumptious. Beyond that, they all used ingredients with a small carbon footprint which means they were a combination of being: locally produced, in season, purchased at a farmer’s market, homegrown, organic, without processing, preservatives or packaging or, in the case of the flour in the winning cornbread, milled by solar power!
So much thought clearly went in to each and every one of the recipes - the judges, all food professionals, were impressed! To choose the top-placing recipes, they considered the ingredients, the essays submitted and the absolute deliciousness of the snacks themselves.
And the winners are:
1st Place: Sarah Burry, J. E. Harrison Middle School- Cornbread Minis with a Twist
2nd Place: Devon Schroeder, J. E. Harrison Middle School- Pumpkin Seed Granola
3rd Place : Grace Tavitas, Shaler Area Middle School-Zucchini Bread with Apple and Pear Chutney
Nyla Betts, St. Philip School- Pap’s Tomato and Cucumber Salad
Bobby Nesky, Clayton Colecchi, Matt Kanell, South Allegheny Elementary 6th grade- Kaneskolecci Pizza Bites
Katie Deiley and Maya Stokes, J. E. Harrison Middle School- Apple-Zucchini Muffins
NOTE: Winners of Middle School Challenge #2, “Low-impact Snack,” will be interviewed on the Saturday Light Brigade on Saturday, December 14th at 10:35 a.m.! Tune in at 88.3 fm WRCT or www.slbradio.org.