The University of Alaska Fairbanks will host the second annual Food Day Wednesday, Oct. 17 at the 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. School of Fisheries and Ocean Sciences Dean Michael Castellini will prepare halibut cheeks, while School of Natural Resources and Agricultural Sciences Dean Carol Lewis will cook reindeer meat. Professional UAF chefs will assist each contestant. Members of the Midnight Sun Chefs Association will judge the competition.
At noon, scientists will face graduate students in a game of Food Jeopardy, 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 will run from 11:30 a.m. until 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, which is 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; and support fair conditions for food and farm workers.
Food Day events are free and open to the public. 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.
ADDITIONAL CONTACTS: Martha Westphal, email@example.com or 474-7188.