MINNEAPOLIS — The Pillsbury Bake-off is now accepting entries in the Simple Sweets and Starters category.
Original recipes that use two or more eligible ingredients may enter online through May 9. To encourage easier-to-prepare recipes, submissions must include no more than seven ingredients (not including table salt, ground black pepper or water) and take 30 minutes or less to prepare (not including baking or cooling time).
For the first time in the Bake-off’s 64-year history, America is voting among entries selected by the Bake-Off Kitchens to determine which 100 will vie for the contest’s $1 million grand prize. Those 100 finalists will compete at the finals Nov. 10-12 at the Aria Resort & Casino in Las Vegas.
To enter and for more details, visit www.BakeOff.com.
TRAVERSE CITY — A local student has won a national high school journalism award for his reporting on the nutritional value of the food served in schools in Traverse City and across the U.S.
Rand Michaels, a junior at Traverse City West Senior High School, receives a $300 fourth prize in the Healthy and Sustainable School Food Journalism Awards. His win also comes with $200 for his school’s journalism program.
Earth Day Network presented this first-annual competition in partnership with the UC Berkeley Graduate School of Journalism, The Edible Schoolyard Project and the Epstein-Roth Foundation. The goal of the competition is to bring the facts about school food to entire communities in the students’ own words.
Michaels’s article for The Occidentalist, WSH’s student newspaper, featured research on the people and policies that shape school lunch programs as well as analysis of some of the avenues for providing healthier, more environmentally sustainable meals. Best-selling author and food activist Michael Pollan selected Michaels as the fourth-prize winner from among a pool of finalists chosen by a panel of judges at UC Berkeley.
To find out more, visit www.earthday.org/journalismaward.
Foods for Life
TRAVERSE CITY — A Food for Life Nutrition & Cooking class is being offered at the West Bay Event Center Tuesdays, April 23-May 14, from 6:30 to 8:30 p.m.
Developed by the Physicians Committee for Responsible Medicine, the Food for Life program advances cancer prevention and survival through nutrition education and research. Students learn about food choices that can help reduce the risk of developing cancer as well as overcome the disease after it has been diagnosed with research-based nutritional lectures, cooking demonstrations, tasting, recipes, a loaner course book and a supportive group setting.
Cost is $55. To register, visit www.SherryDavisFoodforLife.com.