NEW! All Projects without a physical animal will be judged at 4-H Project Entry Day

Saturday, June 7th, 11:30 am - 5:00 pm
UROC - Urban Research and Outreach-Engagement Center

2001 Plymouth Ave. N. Minneapolis, MN 55411

Please Note: 4-H Entry Day is for youth and family members only. 

The public can view 4-H Projects on display at the Hennepin County Fair June 12-14th! 

Registration

1. New to 4-H? Enroll in 4-H online (v2.4honline.com) for the 2024-2025 year. For a mobile-friendly version, use the qualtrics survey: z.umn.edu/4h-mobile-enroll. The 4-H Enrollment Guide may be helpful. If not a part of a club, select “In-person 4-H Camp/Event" or “Undecided”. It usually takes 24-48 hours to be officially approved before being able to complete the next step. For projects, please select any topics your child is interested in. 

2. Complete FairEntry Registration for your Exhibit between April 1st - May 15th at hennepin-mn.fairentry.com/Fair/SignIn/22014. You will need to be an enrolled 4-H member to register in FairEntry. Deadline is May 15th for all general exhibits, food, fashion, performing arts revues, and rabbit and poultry projects. 

For all of us, we know food is personal. It’s a gateway and glimpse into our identities, families, values and cultures. It’s something we share together, as well as something that makes us different.

When it comes to selecting your food and culinary projects, we strongly encourage you to steer your freedom of expression in a way that sparks learning!

One particular thing you should consider in this selection process is how you learn about and represent culture -- especially one that is not your own. We encourage you to be thoughtful and respectful to who, what, and where the theme, menu, and food item is from (or who it originally belongs to). Meridien Mach says it best in their excerpt in the Cornell Daily Sun:

“When it comes to food cultural appropriation, it is not about who can or cannot do something, but rather the manner in which it is done. You can enjoy and cook another culture’s food that is not your own. However, when doing so, respect and learn where it came from. This is cultural appreciation rather than cultural appropriation.”

Before selecting a theme, menu, and/or food recipe that is not of your own culture, consider ways to do it respectfully. Consider the following: 

• If you’re learning about a recipe from a culture outside of your own, are you able to ask a friend or neighbor from that culture to tell you more about it? Perhaps they’d be willing to cook with you! The key here is to dig a little bit deeper by placing value on both the cuisine and the individual who is sharing a piece of their culture and identity with you. 

• Planning for Food Show will hopefully inspire your creativity and we welcome you to add your own twist to a dish that is not of your own culture, but recognize its differences from the traditional version and be willing to share that learning with the caring adult judge. 

• Are items you’re incorporating into your table display authentic and respectful? Using decorations that represent stereotypical notions and/or are purchased from a generic business (such as a dollar store) is most likely not a respectful decision to culture that is not your own. (E.g.: Asian characters written on a paper placement.)

• Do you have the knowledge to facilitate and thoughtfully make your display and share your learning that is representative of a culture - history, culture, & people? If you are just starting out, acknowledge it, and tell us what your next steps are to explore more!

Wherever your beliefs, traditions, & celebrations lie, we hope you can advocate and model these practices for this program and beyond in your culinary endeavors. 

Resources & Support:

• University of Minnesota Extension Healthy Recipes

• Leah’s Pantry Cookbooks

• Real Life, Good Food Recipes

• Food & Nutrition Service: Recipes for Healthy Kids

• USDA Kids in the Kitchen

• Cultural Appropriation and Food