We had a fantastic conference this year – thank you again to all who contributed their time! A variety of educational sessions offered CPEUs, but there was also plenty of time to network and catch up with old friends.
One of the highlights of day one was the First Annual Iron Chef Culinary Competition between Utah State University (USU), University of Utah (U of U), Brigham Young University (BYU), and Southern Utah University (SUU). Using their own secret ingredient plus a selection of local ingredients provided by Utah’s Own, each team worked to put their own flavorful spin on beef tacos. Chef and dietitian Garrett Berdan from Oregon was head judge and emcee throughout the competition – in the midst of the action he kept the audience up to speed with what each team was cooking up, and how and why they chose their secret ingredients. Julie Hansen, UAND President, and Tammy Steinitz, USU DPD Program Director, also judged the team creations. Both the BYU team with avocado and the SUU team with yogurt went for a creamy addition to their tacos, while USU and U of U chose more exotic ingredients – mango and homemade kimchi, respectively.
BYU beef & avocado taco (top left), USU beef & mango taco (top right), SUU beef & yogurt taco (bottom left), and the winning beef & kimchi taco from U of U (bottom right)
Conference attendees were able to sample the tacos before the results were announced. The judges agreed that all four teams did an excellent job creating delicious tacos – but the U of U team took home the trophy for the unique flavor profile they created with their beef & kimchi tacos. Our mouths are already watering for next year in anticipation of what the teams will cook up, and in the words of the Iron Chef himself we cannot wait to see which school will “reign supreme” and take home the Iron Chef trophy!
The U of U team claims the trophy for their beef & kimchi tacos!
Day two brought more educational sessions, the Dairy Council sponsored keynote presentation delivered by Kristi Spence, and tables set up by vendors from around Utah. The vendor fair this year featured representatives from: the Utah Pork Producers Association, Little Diddy, Grass Fed Beef, Tree Street Grains, Gerber, Extreme Stuff, the Gluten Free Consumer, the Utah Breastfeeding Coalition, Blendtec, the Dairy Council of Utah and Nevada, Fuel Up to Play 60, Real Salt, Abbott Nutrition, the Army, the Center for Change, Go Dough, the National Kidney Foundation Council on Renal Nutrition of Utah, Chyna’s Kitchen, the Utah Beef Council, Harmon’s Grocery, and Mead Johnson Nutrition.
Conference attendees perused the tables which offered samples and information about products of interest. UAND also hosted a few tables representing the new ways to connect with UAND through social media, the UAND Foundation & silent auction, and a table for members to learn more about ways to get involved with UAND.
Conference attendees learn about the UAND Foundation from Bonnie Athas – thanks to lululemon athletica for the conference bags!
Have you ever volunteered with UAND? What did you do and what would you tell other members who are interested in getting involved?