Recipe Road Trip

Food is a big part of a region’s culture and identity. It even has the power to bring people together. The Bundling Food, Nutrition and Packaging Sciences Creative Inquiry project, led by Dr. Margaret Condrasky does just that by focusing on community nutrition and recipe development in order to build a healthier future for the youth of South Carolina.

For six years, the Creative Inquiry team has worked closely with the Clemson Free Clinic Rx and Supplemental Nutrition Assistance Program Education (SNAP-Ed) partners to host the Healthy Habits Cooking Camp, serving K-12 students within the Clemson University Cooperative Extension 4-H Youth Development program. This year, the team developed recipes from five geographic regions of the United States to be featured in this summer’s recipe book. “We’re trying to find healthier takes on classic recipes to give the kids a culture lesson, and show them what local recipes they would find if they lived there,” Olivia Towey, a junior food science major, said.

It takes several weeks to revamp a recipe that not only tastes good, but also meets nutrition criteria. The Creative Inquiry team’s goal is to reduce sugar, fat and salt while incorporating lesser-known vegetables such as whippoorwill peas, heirloom lettuce and Hayman sweet potatoes. “Hopefully, if the kids make [our recipes], they’ll eat it, go home and tell their parents about it, and maybe slowly change some of the ingredients and the menus of the home in the south,” Condrasky said. Meal by meal, the Creative Inquiry team encourages and empowers young students to cook and eat healthy while exploring the great flavors and traditions of food across the United States.