Throughout March, the Student Association of Nutrition and Dietetics (SAND) held events to raise money for IUP’s Food Pantry, in celebration of National Nutrition Month.
Early in March, they held a smoothie sale, and on March 25, SAND hosted a Crockpot Mac and Cheese Cook-off. The event was open to teams consisting of 1-5 people, and teams included IUP students, faculty, staff or community members.
Each team had a list of requirements prior to competing. These requirements were the following: Including a whole grain or vegetable in their mac and cheese recipe, providing a full crockpot for sampling, bringing their own crockpot, ladle and extension cord, submitting a full copy of their recipe and paying a $20 entry fee. Additionally, the top three teams that received the most votes would win gift cards to local businesses as a prize.
“I’ve been participating since my freshman year and it’s my favorite event held on campus! I look forward to this time of year,” said Shelby Friedman (senior, family/consumer sciences education). Friedman is part of the Family and Consumer Sciences Education Student Association and her organization often participates in the competition.
Friedman, along with her friend Jess, entered the competition with the team name ‘Too Gouda to be true.’
“Jess and I made a pulled pork mac and cheese with yellow squash and whole-grain pasta. We wanted to make a mac and cheese that everyone was going to hopefully enjoy,” said Friedman. “Last year I made a broccoli pierogi mac, and it was hard to try and come up with another creative idea. I love barbecue and instantly knew what to do. Jess agreed and we started shopping.”
The competition consisted of a total of six teams, ranging from 2-4 people each. With both a creative name and creative recipes, each team brought the heat to this year’s competition.
“We made a queso mac and cheese with canned chilies and tomatoes and added scallions as another vegetable,” said Olivia “Liv” Palmieri (senior, nutrition/dietetics), the president of SAND. “If I did anything different, I would add meat to it and add a little bit more spice!” said Palmieri.
Palmieri told The Penn that she loves to be involved and stressed the importance that this year’s crockpot cook-off played in National Nutrition Month.
“I love to help out when I can! I have participated for the past 2 years and won last year’s 1st place!” said Palmieri. “This is a very big part of National Nutrition Month, and I love to help teach people about the importance of nutrition and being able to add a grain or vegetables into any meal. Even hiding them when you can!”
The 1st place winner of the cook-off was team “IUP EatSports,” a play on the name of their club, IUP E-Sports.
“We placed #1; it was super dope and really cool to show that we aren’t only good at video games. Also raised a lot of money for a good cause,” said Eric Crawford (senior, psychology), the president of IUP E-Sports.
“I used cavatappi and four cheeses: Gouda, Muenster, Sharp Cheddar, and Mozz. The reason being for the salty, grounded flavor paired with our brown butter-braised short ribs that are sweet and homemade pickled onions made by Ethan Hiester, my partner, they all worked cohesively,” said Crawford. “Onions’ acidity cut through the fatty, salty food and allowed the shiitake wine sauce and brown butter glaze to shine. I think our recipe let each ingredient have its spotlight.”
Crawford told The Penn about his overall experience and the appreciation he developed for the event.
“My experience was phenomenal. We had fun interacting with the guests and talking to other tables,” said Crawford. “It was so cool how everyone came together for a good cause. I learned that a lot of people do care about what is going on in today’s economy and are actively trying to help.”
The 2nd place winner of the cook-off was the team “Too Gouda to be True,” Friedman’s team.
“I got 2nd place! I worked with my friend Jess. I felt extremely grateful and honored. I’ve placed 3 out of 4 crockpot cook-off events! I got 3rd place freshman and junior year and ended off strong with 2nd place my senior year,” said Friedman. “I’m grateful I was able to work with Jess and that we placed. She’s a great teammate and my school mom. Wouldn’t have wanted to work with anyone else. She should be so proud that we got 2nd place and it being her first crockpot cook-off! Everyone should partake in this event at least once or all four years like I did! Definitely my top 5 favorite memories I’ll forever cherish here at IUP.”
Palmieri told The Penn that the event had a great turnout and that she is thankful for those who came out to participate in this years’ crockpot cook-off.
“The crockpot cook-off alone was able to raise over $200! On our Instagram we will post the overall money raised for the food pantry soon, including the money we raised with the smoothie sale,” said Palmieri. “Thank you to all that came and tried all the mac and cheese and congratulations to the winners! Every dollar counts to help out the food pantry and take one step closer to helping close the gap of students struggling with food insecurity.”
Dining and Cooking