September 27, 2016
Communications and Media Relations Coordinator
Soups, Stews, and Chilis: Recipe Challenge Encourages Blazer Nation to Make Healthy Eating Fun, Tasty
VALDOSTA — The Campus Wellness Committee at Valdosta State University is looking for healthy and delicious soup, stew, and chilis for its October Recipe Challenge. The deadline to enter is Friday, Oct. 14.
“The Campus Wellness Committee at VSU is committed to promoting and educating our campus about healthy living,” shared Dr. Bobbie Ticknor, a Department of Sociology, Anthropology, and Criminal Justice faculty member who serves on the Campus Wellness Committee. “Every year we have a series of events including Active for Life, Dine and Discover, and the Spring Fitness Challenge. This year we wanted to include something on healthy cooking and thought it would be fun to have faculty, staff, and students compete against each other to see who comes up with the best — and healthiest — recipe. I’m really interested to see what healthy recipes our students come up with. It’s not always easy cooking in a dorm.”
Faculty, staff, students, and retirees interested in participating in this event should visit https://drive.google.com/file/d/0B75g6n60YkG9NHhrMXNsZ19OdDQ/view and complete the combination VSU Recipe Challenge and Cookbook Release and VSU Recipe Challenge Template form. The final document should then be attached in an email and sent to firstname.lastname@example.org.
All submitted soup, stew, and chili recipes must be original and must not exceed the following nutritional information per serving: 250 calories, 360 milligrams of sodium, 7.6 grams of total fat, 2 grams of saturated fat.
The top three winners will be announced in an upcoming Campus Wellness newsletter. They will each receive a prize and an opportunity to appear in the VSU Campus Wellness Cookbook, which is scheduled for release during the 2017-2018 academic year.
The Recipe Challenge will continue throughout the Fall 2016 and Spring 2017 semesters. Upcoming categories include November’s entrées, with entries due on or before the 15th of the month.
“Winners will be showcased at the Taste of VSU event in the spring, and everyone will get a chance to vote for their favorite,” added Ticknor, who recently appeared on Food Network’s Cooks vs. Cons. “It’s like a reality cooking show competition right here at VSU.”
Contact Bobbie Ticknor at email@example.com to learn more.
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