The Ohio State University's "Taste of RMC" team won the pork division in the "Iron Chef is Ready to Eat" competition at the American Meat Science Association annual Reciprocal Meat Conference, in Champaign, IL on June 19th. The mystery ingredient for this competition was the protein source. After teams drew for their meat ingredient, they had one hour to plan and formulate the product and 2 hours in the University of Illinois Meat Lab to make the product. This year's OSU team made Mexican Cannonballs, which were meat balls, that contained cheddar cheese and Jalapeno peppers. The team consisted of Rachel Howdyshell, graduate student in the Department of Animal Sciences, from New Lexington, Mary Kay Folk, graduate student in the Department of Food Science and Technology, from Pataskala, and Matt Lang, Food Science and Technology undergraduate student, from Lorain. Dr. Lynn Knipe was the Team Coach.

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