'Sugar Rushed' Theme to Mix Film, Food, Fun and Informed Opinions
Sugar will be viewed from many perspectives — history, business ethics, health and nutrition, social justice and, yes, tasting it — when Wilmington College presents its seventh annual Food Symposium March 30.
Devised using the theme “Sugar Rushed,” the program will feature a combination of film, food, fun and informed opinions on one of nature’s sweetest and, in recent years, most controversial products.
The day will open in Hugh G. Heiland Theatre with a screening of Michele Hozer’s Canadian documentary film, Sugar-Coated, from 10 to 11:40 a.m., followed by a food expo in which agriculture professor Tom Stilwell’s World Foods class will share dishes made from a variety of sugar crops from 11:45 a.m. to 1 p.m.
Also, from 11:45 a.m. to 1 p.m., Cincinnati Zoo and Botanical Garden’s Pollen Nation will be staffing an information table in Boyd Lobby.
Again this year, the symposium will have a student focus in both planning and presentation, as an interdisciplinary student research panel will present its findings on all things sugar: history, marketing, nutrition, etc., from 1 to 2 p.m., in the McCoy Room of Kelly Center.
Also, a sugar cube sculpture competition will be featured in which contestants can create sculptures out of sugar cubes, using no more than three ingredients: sugar cubes, glue and a coloring of choice. To register for the sugar cube sculpture contest, visit: https://www.surveymonkey.com/r/FJGCHNZ
On the heels of past competitions featuring pies, cakes and cookies, this year’s contest, which is open to both the campus and community, will highlight candy-making.
Categories include: dipped/covered (such as buckeyes and truffles), pulled/hard/gummies (taffy, rock candy), brittles/barks/toffee bars, diabetic friendly, caramels/fudge/pralines and novelty (specially design such as candies for holidays). Each entry must include a list of ingredients as a precaution for persons allergic to various nuts or other ingredients. The registration form can be found here. The audience will be able to sample contest entries from 2:15 to 3:15 p.m. in the McCoy Room.
This year's symposium will also feature a sugar cube sculpture competition. Contestants can create a sculpture out of sugar cubes, using no more than three ingredients: sugar cubes, glue and a coloring of choice (if desired). No more than two pounds of sugar cubes can be used and entries should be submitted on a base such as a cardboard cutout, tray, or plate. The dimensions of the entire sculpture, including the tray, should be no more than two feet in all directions.
To register for the sugar cube sculpture competition, click here.
The symposium will culminate with a panel highlighting “Sugar and Wellness” featuring professionals speaking on nutrition, diabetes, activity and low-sugar cooking, from 3:30 to 4:30 p.m., in the McCoy Room.
