Blog: Reliving My 4-H Days

Full disclosure: I’m a 4-H kid from East Tennessee.

I have fond memories of the program (okay, maybe not the recollection of the steer that deliberately stepped on my toe in the show ring…and seemed to enjoy it). And, whether I realized it or not at the time, those years in 4-H gave me a step up in some of the skills and background that I still rely on today. Heck, it was even valuable in my first job out of college as an Extension Service news editor covering 4-H events across the state of Tennessee – as well as my first exposure to the wonders and challenges of the cotton industry.

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It seems like such a long time ago. But I still remember the 4-H pledge (Head, Heart, Hands, Health) and recall the pride in finishing my own projects and in watching all of those bright, determined future leaders in action across the state. Today, as I understand it, many traditional 4-H projects that I recall have been reworked and refocused for broader audiences, both rural and urban. And that’s a great thing.

So, imagine my surprise when 4-H and I crossed paths again in a most intriguing way during the Mid-South Farm and Gin Show in Memphis.

Eight teams – four from Arkansas and four from Tennessee – competed in what’s known as the 4-H Chopped competition. The concept started in Texas and has been a huge success throughout that state. The best way I can describe it is a combination of the popular Food Network program Chopped (without the elimination) and what I remember as the 4-H Food Demonstration program.

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It was fascinating.

Each team had to create a simple, nutritious meal using ingredients provided in a sealed bag, using either a hot plate or electric skillet. No pressure. Just plan, prepare, and plate in 40 minutes in a room full of other competitors, families, 4-H leaders and specialists, and cameras. And oh yes, judges – a local food writer, a chef/owner of a popular Memphis restaurant, and the director of the Mid-South Food Bank (which received each team’s recipe to use as examples of easy nutritious meals that their customers could create using easily available food products).

Yes, there was a winning team. But the reality is there were no losers. And isn’t that the perfect example of the 4-H way I remember? Each team had to use their heads and hands to create a meal that promotes good health. But most importantly, they all showed a lot of heart in the process.

It’s enough to make an old 4-Her proud. Again.

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