{"id":28514,"date":"2025-01-14T09:57:12","date_gmt":"2025-01-14T16:57:12","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=28514"},"modified":"2025-01-14T12:49:20","modified_gmt":"2025-01-14T19:49:20","slug":"feeding-the-future-event-inspires-arizona-students-and-chefs","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-food-and-restaurant-news\/feeding-the-future-event-inspires-arizona-students-and-chefs","title":{"rendered":"Feeding the Future Event Inspires Arizona Students and Chefs"},"content":{"rendered":"\n

The Blue Watermelon Project<\/a> is transforming how students and chefs approach school meals through its annual Feeding the Future culinary contest, set for January 25 at The Farm at South Mountain<\/a>. This event challenges participants to develop nutritious meals that meet the strict guidelines of federal school lunch and breakfast programs. <\/p>\n\n\n\n

\"\"<\/a>
Megan Ingraham won last year’s first prize of $5,000. Images: Jasmine Cardon<\/em><\/figcaption><\/figure>\n\n\n\n

\u201cThrough the Feeding the Future contest, we\u2019re not just teaching students how to cook, we\u2019re empowering them to think critically about what\u2019s on their plates and how to navigate the challenges of creating meals that are both nutritious and accessible,\u201d Founder Charleen Badman said.<\/p>\n\n\n\n

The contest evolved through Badman\u2019s early work teaching elementary-aged students how to prepare and enjoy garden-grown foods. Inspired by her high school culinary journey in Tucson, Badman partnered with ASU\u2019s Sarah Martinelli to create a competition emphasizing scratch-prepared, local and seasonal foods. <\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Now in its seventh year, the contest has grown into a collaborative platform that connects students with mentor chefs to tackle real-world challenges in school nutrition. Participants test their recipes with peers and food service managers, gaining experience in menu development. <\/p>\n\n\n\n

\u201cBlue Watermelon Project has already observed some positive impacts, such as invitations to enjoy school lunch, assistance in strategizing local food sourcing, and testing FTF award-winning recipes in school lunch service lines,\u201d Executive Director Jilliann Sundberg said.\u00a0<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

At the 2024 contest, one high school participant earned third place and was awarded a $2,500 scholarship. That student later tested their recipe at a post-event with Blue Watermelon Project. According to Sundberg, the meal was so popular and successful that it has been incorporated into the school\u2019s cycle menu for this year.\u00a0<\/p>\n\n\n\n

The mentorship program continues to thrive, with chefs like Doug Robson (Gallo Blanco), Stephen Jones (The Larder & The Delta), and Tracy Dempsey (Pastry Chef and Instructor) volunteering alongside newcomers such as Francine\u2019s Chef Remy Lefebvre and ASU\u2019s Rachael Tribby. The upcoming event includes live music, food tastings, game,s and children\u2019s activities. The day will conclude with a discussion panel with former student awardees and an award ceremony. Purchase tickets here<\/a>.<\/p>\n\n\n\n

\"\"<\/a><\/figure>\n\n\n\n

Founded in 2016 by Chef Badman, Blue Watermelon works with individual schools to help students rethink their food relationships, helping them become more adventurous eaters. They work with grades K-12, their parents and the community to integrate taste education and interactive programming into the curriculum and lessons that develop life skills. Find out more at bluewatermelonproject.org<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"The Feeding the Future culinary contest, sponsored by The Blue Watermelon Project, takes place January 25. \n","protected":false},"author":13,"featured_media":28520,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[2],"tags":[17191,4739,4971],"class_list":{"0":"post-28514","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-food-and-restaurant-news","8":"tag-blue-watermelon-project","9":"tag-events","10":"tag-featured","11":"cs-entry","12":"cs-video-wrap"},"yoast_head":"\nFeeding the Future Event Inspires Arizona Students and Chefs<\/title>\n<meta name=\"description\" content=\"The Feeding 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