Barbados Foodie Issue 6 by Barbados Foodie Magazine

ISSUE 6 | SUMMER 2020

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Publisher’s Note Welcome to the Summer, Digital issue of Barbados Foodie Magazine! Shamelessly, I confess that the idea for this issue came about during the early weeks of Barbados’ islandwide shutdown due to COVID-19. One afternoon, as we were sitting in the garden, sipping Rosé, watching our little ones play; we pondered life...and the future. We marvelled at their innocence and oblivion to all that was happening around them and the entire world. Ironically, in that moment, I felt a great desire to create something positive; for everyone to share. This edition seeks to highlight what can be obtained locally through our farmers, fishmongers and manufacturers. We’ve also shone the spotlight on a few local artisans producing high quality products, such as: jams, chutneys, sauces, teas...even craft beer! Local distributors of products from around the world, recipes and more! There’s a lot of great work being done right here in Barbados, behind the scenes, in Agriculture and Charity. Read all about what’s happening at Walker’s Reserve and Slow Food Barbados. Get involved; if you can. For those interested in “growing your own at home”, the Caribbean Permaculture & Research Institute has some useful tips on getting started in their Home Gardening article. The pictures on this page show the vegetable garden that my family created during the island’s shutdown. Our heartfelt thanks and gratitude goes out to everyone who has contributed to this issue through writing articles, contributing recipes, advertising and support behind the scenes. As we strive to adapt to new ways of going about our daily lives, let’s keep in mind what’s truly important in life. Stay safe! Cheers!

NVJ

NIA VLAHAKIS JUMAN - PUBLISHER

CONTENTS BARBADOS THE TIME IS RIPE FOR US TO SLOW DOWN OUR RELATIONSHIP WITH FOOD

SEASONAL FRUIT GUIDE

ELLE & VIRE: NORMANDY, LAND OF CREAM

A-ONE SUPERMARKETS: SERVICE WITH A SMILE

BENEFITS OF A PLANTBASED DIET

FOOD GLORIOUS FOOD!

SLOW FISH

TIPS FOR CLEANING FRUITS & VEGETABLES

CLIFTON MARKET

GROW IT!

THATâ&#x20AC;&#x2122;S MY JAM

HOME GARDENING: HOW TO GET STARTED

WHY BARBADOS NEEDS A GEOGRAPHICAL INDICATOR FOR RUM

RUMS OF ST. NICHOLAS ABBEY

RUM PUNCH MASTER CLASS

DREAD HOP BREWING

HERITAGE TEAS

THE CELLAR

WALKERS RESERVE

CONTINENTAL FOODS INC.

BARBADOS RUM CAKES

FLINDT GOURMET: THE COOKING CLASS EXPERIENCE

CLIFF BAKERY

TANDOORI: TRADITIONAL INDIAN OPEN FIRE COOKING

SOUP DRIVE

NOTABLE MENTIONS

THE DIRECTORY

100

90 FOODIE.BB

RECIPES 36

LION FISH CEVICHE

SEARED TUNA WITH HERBED SOY VINAIGRETTE

GOURMET MUSHROOM VEGGIE BURGER

BARBADOS RUM CAKE WITH RUM BUTTER SAUCE

66 HONEY GARLIC SHRIMP WITH COCONUT MILK & FRIED PLANTAIN ISSUE 6 â&#x20AC;¢ SUMMER 2020

92 BUTTERSCOTCH BOURBON BREAD PUDDING

BARBADOS;

THE TIME IS RIPE FOR US TO SLOW DOWN OUR RELATIONSHIP WITH

FOOD

t the beginning of this year, many in Barbados had never met a farmer nor bought fish directly from the market and we certainly had never grown our own food. And then, COVID-19 happened. In the space of a few weeks, our global food system was thrown off course. One could argue that the impact of COVID-19 on the food sector will be the most visible and important economic consequence. The changes are driven by many variables; namely a sudden shift to home preparation of food due to social distancing measures, risks of food shortage, as well as restrictions on international travel and trade.

MALOU MORGAN BAJAN ENTREPRENEUR AND STORYTELLER WITH A PASSION FOR ALL THINGS SOCIAL + SUSTAINABLE.

It is still hard to believe that we could so drastically change localized food systems and our food sourcing habits in such a short space of time. And yet, here we are; growing kitchen gardens, connecting with our farmers and fisherfolk directly, and celebrating our cooking victories (and mishaps!). Out of necessity, or perhaps out of boredom for some, Barbadians have been taking the first steps towards becoming more sustainable foodies. Take our local farmers and fisherfolk, for example, traditionally, they were usually contracted to supply their bounty to various hotels and restaurants. However, the sudden national lockdowns and subsequent closures of many tourism based establishments,

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found local producers without buyers and over abundance of stock. Rather than discard excess supply like our neighbors in the global North, our local farmers and fisherfolk were forced to adapt; and adapt they did. They commenced providing delivery services and developing direct relationships with household consumers. I look forward to my weekly delivery box of produce, delivered straight to my door.

Another local initiative to be borne out of the pandemic is the #PantryChronicles series on social media, started by Tracy Fowler, a local media personality and an avid foodie. #PantryChronicles challenged people to get creative with whatever ingredients they had in their pantries during the lockdowns. Hundreds of people participated by sharing stories and videos of their adventures in the kitchen on Instagram and Facebook. Tracy single-handedly inspired so many people to share in her joy of cooking, with a heavy emphasis on local ingredients. With everyone spending more time at home, people turned to their gardens. Our social media feeds were inundated with photos, videos and stories of kitchen gardens, green thumb adventures and homegrown produce. What seemed like a hobby only reserved for a select few before COVID “(BC)” is now considered trendy, therapeutic and practical. After realising how much love, time and resources go into growing a tomato, one develops a newfound respect for food and the people who provide it for us. Maybe it was seeing how vulnerable we are as a small island nation and recognising the power we have to change old habits if and when we need to. Or, maybe, it was standing in the lines at the supermarket for

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hours that forced us to change our behaviors. Either way, these instances made us realise that we are far more adaptable than we previously thought. While there are so many aspects of our food production and supply that may seem beyond our control, there are a number of choices we can make as individuals that can have a profound effect on Barbados’ food culture. If you’re inspired to continue to further develop a more sustainable food culture, here are some things to consider:

1. RECOGNISE THE POWER OF ONE - One person, one step at a

time. The concept of sustainability can be incredibly overwhelming, but it’s important to remember that everyone started somewhere with one single action. Choosing not to support the industrial food system is the beginning of sustainable eating, from choosing to cut out meat one day per week or trying a new local fruit.

Home delivery from a local farmer.

Local fruit at a fruit vendor.

2. GIVE THE UNPOPULAR FOOD SOME LOVE - With most food groups

- from seafood to fruit - we are often only focused on eating certain varieties. This causes an immense amount of strain on fish stocks, as well as perpetuating the issue of monocrop agriculture. We need to ease the demand for certain types of foods, by opening up ourselves to try new things. For example, there is a plethora of sustainable fish species out there, each with distinct flavors and textures. Slow Food Barbados has a list of sustainable seafood alternatives to the popular (and very unsustainable) marlin in their Barbados Sustainable Seafood Guide, which is free to download from their website. They also share a seasonal fruit calendar every month, which shows a surprising variety of fruit available here in Barbados.

3. EXPERIMENT WITH LOCAL ALTERNATIVES - Many popularised dishes call for imported ingredients. Challenge yourself to get creative in the kitchen and swap those imported ingredients for local alternatives. Not only will you reap the nutritional benefits of using local fruit, vegetables and products, youâ&#x20AC;&#x2122;ll also be supporting the local economy.

Barbados, the time is ripe for us to slow down our relationship with food. The pandemic has forced many of us to take the first step in becoming more sustainable foodies. We have started to question where our food comes from. We are growing more of our own food. We have learned the names of our farmers, fisherfolk and local producers. Itâ&#x20AC;&#x2122;s important for us to positively learn from this pandemic, to be informed by the mistakes we have made in the past and to imagine a new future for our food system in Barbados.

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SECTION NAME

SEASONAL FRUIT GUIDE JUNE - DECEMBER

ISSUE 6 â&#x20AC;¢ SUMMER 2020

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ELLE & VIRE Normandy, Land Of Cream

he cream made in Normandy has always been exceptional. In its farmland, where the green fields disappear into the horizon, the dairy-making knowledge of the people has become unique, and so you could say, that Normandy is the birthplace of cream.

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A UNIQUE NATURAL HERITAGE A DIVERSITY OF LANDSCAPES

Normandy offers an incomparable variety of landscapes: green meadows adorned with apple trees, the Seine valley, cliffs on the coast and also the farmland of Normandy that has charmed many with its alternating verdant hillsides, rich pastures, rustic hedgerows, rivers, forests, sunken lanes...

AN EXCEPTIONAL TERROIR AND CLIMATE

A rich soil, a temperate climate, abundant and frequent rains, not forgetting the sea breezes full of beneficial minerals, a pure and gentle sun... So many advantages to encourage growth, for a very large part of the year, of green lush grass, appreciated by the dairy cattle that produce milk of excellent quality.

THE BIRTHPLACE OF CREAM

This is how Normandy has forged its reputation throughout the world for the quality of its dairy products. As we say here, “In Normandy, we have good weather several times a day!”

MILK QUALITY MILK, A 100% NATURAL PRODUCT

Milk is the basic ingredient of cream and butter. Their production depends simply on concentrating the fat in the milk. This concentration is varied, depending on the product. However, the principle of milk production has not changed in five thousand years! The cow grazes on the grass, ruminates and secretes the milk – after having given birth to a little calf, of course – and it only remains to milk it!

WHEN COWS ARE OUTDOORS, THE CREAM IS BETTER

In Normandy, the cows spend longer outdoors than indoors, and they eat grass. They spend in average 210 days outdoors (from April to October). They spend the rest of the time in the cowshed, because like us they are sensitive to cold and humidity.

FODDER FOR DAIRY CATTLE

Dairy cattle eat grass in the meadows. Their diet is often supplemented with protein (frequently produced on site) in the form of corn silage or lucerne to provide energy. 100% of the milk producers adhere to the

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charter for good farming practices.

LOCAL PRODUCTION OF EXCELLENT QUALITY SMALLHOLDINGS

Our milk is collected from 1300 producers, heads of familyrun farms. These small-sized herds (on average 62 milk cows for 80 hectares of land) are made up of cattle of the Prim’holstein and Norman breeds. The latter produces a rich milk, much sought-after and highly appreciated. The Norman cow is remarkable for its white head and dark brown “spectacle” around the eyes. It can be recognised by its three-coloured coat: brindled black, fawn and “quail” white. Its belly, like its head, is always white. About 42% of the herd is made up of Norman cattle.

A UNIQUE FRENCH DAIRY SAVOIR-FAIRE

Exclusive Distributors

Available islandwide.

Building #4 Newton Industrial Park, Christ Church For inquiries and orders contact our Sales Representatives at Tel: (246) 418-6910 â&#x20AC;¢ Fax (246) 418-6921 Website: www.supremedistributorsbb.com

A-ONE SUPERMARKETS SERVICE WITH A SMILE!

B 22

arbadians have a reputation for being authentically warm, genuine and friendly people and AONE Supermarkets is keeping the personal treatment and friendly culture at the forefront of their outstanding service. Since opening in 1981, this family-run company has grown from strength to strength; with two convenient locations at Carlton, Black Rock in St. Michael and Emerald City, Six Roads in St. Philip. They offer a high quality and wide range of products including the freshest and best quality fruit, vegetables and meats available on the island. You can find the popular U.K. Tesco brand well represented at AONE as well as the organic high-quality line from Bob’s Red Mill. So, it’s really worth the trip to shop here!

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With AONE’s new focus on mentoring and training of the bakery staff, you’ll always find delicious, freshly baked goods that keep you smiling. We also recommend that you try out their custom ordering service in the butchery. With the Proper Pork brand ensuring fantastic quality in their local pork, we recently ordered fresh tenderloin and minced pork. All it took was a quick call ahead to let them know the size we wanted and we were able to collect the fresh cuts the next day. While there, we also grabbed some of their locally made pork sausages and were not disappointed. They are made using a wonderful spice blend minus the MSG. They’re definitely an item that we will come back for. If you have not tried shopping at Emerald City in St. Philip or AONE in Black Rock as a Foodie; make the trip and try it out. We found it an enjoyable shopping experience and brought home high quality, delicious treats.

FOR BUTCHERY, BE SURE TO GIVE 24 HOURS-NOTICE FOR BESPOKE CUTS; CALL (246) 416-7675 IN ST. PHILIP AND (246) 471-7675 FOR BLACK ROCK.

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BENEFITS OF A PLANT-BASED DIET W

e were all told when we were kids,”Eat your veggies!” This was instilled in me from a very young age but permanently engraved in my mind during my early teens when my mother was diagnosed with hypertension and the family diet changed for us all. Eating healthy immediately became our number one priority and Mum, being a single parent with three young children, knew that this would be a financial challenge. With her focus now shifted to not only improving her own health but ours as well, she set about sourcing affordable local ground provisions to incorporate into the meals she thoughtfully prepared.

ANNMARIE LEACH PLANT-BASED CHEF YUMMY MUMMIES E: ALEACH.YUMMYMUMMIES@GMAIL.COM

Local fruit of all kinds quickly became a staple part of our new diet and thinking back to those days, I can’t honestly recall any of my siblings or myself ever lazing around the house. We were always energetic and exuberant throughout the day, high-spirited even in completing our respective chores. Despite the initial scare, Mum’s health vastly improved from simply choosing the right foods to boost her immune system and strengthen her overall well-being. It was heartening for all three of us to watch

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our Mum greet each new day once again with her infectious smile and renewed vigor. Little did I know how this life changing experience would serve me only too well in my endeavor to offer you the opportunity to live an enriched life, especially in the face of this COVID-19 Pandemic that continues to threaten our very existence. Yummy Mummies is a plant based wellness and catering business offering plant-based meal prep, health coaching and specific menu recommendations to cater for your next yoga retreat or special occasion. I am very passionate when it comes to living a healthy lifestyle and encouraging others to do the same. The advantages and disadvantages of raw vs. cooked, along with the many herbs that many of us know so little about, is something that has always intrigued me.

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I ask myself...why did we wait until this Pandemic to suddenly turn to turmeric and ginger as a protective barrier for our defense system? Simply put, we were panicking and rushed for the first healthy thing we vaguely remembered our grandparents telling us about! I keep preaching; “It isn’t about blind conversion, it’s about knowledge and balance.” With many of my clients wanting to transition into plant-based diets, I always focus on the mental aspect of the process. You actually have to mentally check-in! Research shows that a diet high in plantsourced foods lowers the risk of cancer, high cholesterol, diabetes and other serious health conditions. The more knowledge you have, the more manageable transitioning will be.

If your focus is true health and you actually give your mind and body time to transition, you will start to feel the benefits from the plant-based diet. Animal products, laced with hormones, cause serious damage especially to women.. A carnivorous diet puts a toll on our immune system and the entire digestion process. Hormone imbalance, in women, has been linked to various cancers (e.g.: cervical, breast, ovarian). Isn’t it time we start putting the health of ourselves and family first? I am often asked, “How do you get your protein?” I ask them,”Where do you get your fibre?” Fibre is one of the most missed nutrients in the modern day diet. Incorporating more fibre-rich foods and less meat into one or two of your meals a day is all you need to do to start your journey. We will learn that protein is found in most plants, nuts and seeds so many of us aren’t deficient in protein at all.

TO BEGIN:

If you typically have three meals daily portioned with animal protein, You would start by replacing one of those meals with a fully plant-based one.

EXAMPLE A:

Typical: White rice, Stir fry chicken with trio peppers and steamed broccoli (fibre)

Replacement: Brown rice and peas (fibre and complete protein), water sautéed trio peppers (red, yellow, green), steamed broccoli (fibre). The typical meal of animal based protein, peppers and broccoli has 24g protein, 20g (cholesterol forming) saturated fat, 4g fibre along with all the hormones and antibiotics fed to the animal through its feed or injections. Replacement meal has 20g protein,15g (unsaturated) fat and 8g fibre from the combination of brown rice, peas and vegetables. Starting to get the picture?

EXAMPLE B:

If you usually have fried eggs (mucus and inflammation forming dairy products) for breakfast, try replacing this with 80% locally sourced vegetables and fruit in a smoothie along with nuts, seeds and/or spices.

SMOOTHIE 4 DAYS A WEEK RECOMMENDATION: Day 1: turmeric, mango, oat/almond milk, flaxseeds, oats. Day 2: banana, spirulina, pineapple, oats, oatmilk, nutmeg, flaxseed. Day 3: blueberries, beets, hemp seeds, oat milk, cashews, cinnamon. Day 4: watermelon, cucumber, basil, spinach, ginger, coconut water, oats. Supporting our agricultural system is more important now than ever.

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Making a conscious effort to purchase 80-90% local vegetables and fruit will help build the businesses of our farmers and give the country an opportunity to be self sufficient especially in a time of crisis. And just like that, with an increased intake of water combined with exercise, meditation and more plant-based foods in our diet, us Moms and Dads can find the balance in our super busy, hectic lives to not only look after everyone else’s needs but also do something positive for ourselves.

RAVINA THOMAS B E D , M E D , C e r ti f i e d Fun c t i on a l M e di c i ne He a l t h Prac ti ti o ne r w w w . b et t e r b al anc e be i ng.c om

“Let food be thy medicine and medicine be thy food.” - Hippocrates

FOOD GLORIOUS FOOD!

SO, WHAT NEXT IS THE QUESTION? LET’S GET INTO THE MOOD – AND AVOID IN-DI-GESTION!

he journey of healing and transformation can only begin from within. The adage that “food is medicine” is true. Hippocrates said, “Let food be thy medicine and medicine be thy food.” Using food for medicinal purposes has been used for centuries across many different cultures and is now making inroads back into our mainstream society.

Being raised in an East Indian home, we were using Ayurvedic practices ever since I was a little girl. I have fond memories of my Mom making golden milk elixirs (way before the current trendy “Golden Milk”) on a cold winter day. When I was sick my Mom would lovingly make khichri (a rice dish made with lentils) which I would eat accompanied with yogurt (for probiotics). My father taught me to eat fennel seeds (the same ingredient that is in gripe water) after a meal to ease digestion. When my son was born and experienced colic my Mom instructed me on how to make a paste with asafetida and use it transdermal (topically) so that it would relieve my newborn’s gas. Ghee (clarified butter) holds its pride of place right beside our stove, as it does in my parents’ kitchen to date. Using food

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By making the simple shift of eating the right foods we can slow down the aging process. for medicinal purposes is a way of life that prevents dis-ease from setting in.

When you think about it, we feed our bodies with the air we breathe, the water we drink, the food we eat and the thoughts we have (mindset). Much like a car needs gasoline to drive; we need food to fuel our bodies. Food is medicinal. It is what allows our bodies to function. But what’s fascinating is that food can also be used to reverse the dynamics of dis-ease. By making the simple shift of eating the right foods we can slow down the aging process. Well reputed Dr. Mark Hyman, Director of the Cleveland Clinic Center for Functional Medicine, has used food as medicine in effectively treating 10,000 patients and believes that the benefits of food far exceed those of any prescription drug. The expanding field of nutrigenomics examines how the food we eat influences our body. Food consumption provides our body with information on a cellular level. Each bite we take will either lead us to a state of wellness or a state of dis-ease. There is no in between. Therefore, essentially, our choices do matter. Food controls nearly every function of our body and mind. If our body does not get the right fuel, it will be just a matter of time before some level of dysfunction sets in. Ann Wigmore says, “the food you eat can be either the safest and most powerful form of medicine, or the slowest form of poison.”

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The roadmap of what we eat begins close to home. Living in Barbados we are so fortunate to have the climate to grow our own food and eat local. Eating locally not only supports our community but allows us to eat fresher food, thereby maximizing the amount of nutrients. When we are not able to eat what grows in our surrounding communities, we should strive to purchase organic produce. Eating organic reduces the amount of pesticides as well as avoids Genetically Modified Organisms (GMO’s). We should aim to eat whole foods (grown from a tree or the ground) as much as possible. Eating the rainbow of colors when choosing fruits and vegetables assures that we get a variety of phytonutrients. When we consciously choose what we put into our bodies, we honor ourselves by taking tiny steps to transform our health. Food is the heartbeat that brings cultures and communities together. It connects us to one another and our family. Eating the right foods for our body allows for its innate ability and beauty of healing to unfold. Let’s not forget the wisdom of the yesteryears and keep it alive. The remedy to our well-being lies on our farms, fisheries, butchers and in our very own kitchens. Live life, eat well and let the journey of healing begin!

AC FRUIT GROWERS LTD Wholesalers of vegetables, fruits, ground provisions and herbs.

YOUR ONE-STOP-SHOP PROVIDER OF LOCAL AND IMPORTED PRODUCE. Minimum order required of BB$50. Same day FREE delivery service to south and west coast.

Tel: 420-7979

Email: acfruit@caribsurf.com

SLOW FISH S 34

low Fish is the official Slow Food® campaign for sustainable fisheries. With fishing, just like with agriculture, Slow Food® Barbados strongly believes that every individual can contribute in his or her own small way to changing the mechanisms of the globalized food production - systems which have a reputation for extensive resource exploitation. For small-island states like Barbados the oceans are a critical element to our survival. At the same time, we are disproportionately affected by issues such as rising sea levels, overfishing and intruding predatory species. Through local initiatives; Slow Fish focuses on promoting sustainable fishing methods, supporting responsible artisanal fisherfolk and providing opportunities for public participation with cooking demos and competitions – Support your local fisherfolk! WWW.SLOWFOOD.COM/SLOWFISH

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SLOW FOOD BARBADOS SEEKS TO CREATE DRAMATIC AND LASTING CHANGE IN OUR NATIONAL FOOD SYSTEM BY FACILITATING THE DEVELOPMENT OF FOOD SOVEREIGNTY AND FOOD SECURITY INITIATIVES IN BARBADOS. LEARN MORE AT WWW.SLOWFOODBARBADOS.ORG.

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LION FISH CEVICHE

INSTRUCTIONS SERVES 5 - 7 Firstly, get all of the ingredients out in front of you so you can work smoothly. You will also need a chopping board and a large mixing bowl. Oh yes, a sharp knife too! First you have to make a pickle. So take the cucumber, slice in half lengthways and de-seed it. Then cut into a small dice, please do not grate it as this bruises the cucumber and turns the pickle an off colour and taste. Add this to the bowl. Add your salt to this and stir. 36

| INGREDIENTS 4LB LION FISH FILLETED, SKINNED AND PIN BONED ½ RED ONION ½ CUP FINELY CHOPPED CHIVES ½ CUP PARSLEY ½ CUP CILANTRO 1 TO 2, TEASPOON DICED HOT PEPPERS... THIS DEPENDS ON YOU; I AINT GETTING IN THAT! 1 TABLESPOON SALT...MAY NEED MORE TO TASTE 3 BAJAN CUCUMBERS ½ CUP FRESHLY SQUEEZED LIME JUICE

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Then finely dice your red onion, and add your hot pepper, chive and lime juice. Stir this again and allow to sit for at least 10 minutes. Now the base of the pickle is done. Take you lionfish fillets and thinly slice and add to the pickle. Gently stir into the pickle and allow to sit for ten minutes to cook. Now add you parsley and cilantro and check for seasoning. Does it need more salt, more hot pepper or lime?

CHEF NOTES

So, my ceviche is or was thought up from a souse point of view. Basically, I make a pickle and then add my fish then the fresh herbs.

CHEF SCOTT AMES SCOTT’S CATERING / BENTO BOX SCOTTSCATERINGBARBADOS.COM

CLIFTON MARKET F

east your eyes and test your taste buds on irresistible gourmet food. Clifton Market, located on Worthing Main Road, Christ Church, is now open!

From a wide selection of fresh meats along with gourmet oils, sauces, pastas and wine to sweet filled pastries, sandwiches, wraps, salads and locally roasted coffee. Clifton Market is an extension of Clifton Meats, a wellknown brand for its sausages and bacon. Providing fresh beef, pork and lamb cuts to many retailers island wide and prides itself on collaborations with local farmers, artisans and its all natural, eco-friendly farming practices. From gracious service, a fresh, delicious taste and peace of mind in knowing where your food has come from to a charming atmosphere. The Clifton Market strives to provide a spectacular customer experience. Clifton Meats was founded in 2016 and has been a continuous operation since. The Clifton Plantation House, home of the farm

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shop, is located in St. Thomas on a whopping 240 acres of land where they produce 100% natural, local beef products.

BUSINESS HOURS:

Monday to Thursday 8:00am – 5:00pm Friday & Saturday 8:00am - 6:00pm Sunday - 8:00am – 2:00pm.

CONTACT NUMBERS: Market (246) 421-1661 Meats (246) 622-1661

Visit www.cliftonmeats.com to place orders and have them delivered directly to your doorstep.

421-1661

THAT’S MY JAM T

hat’s My Jam started shortly after the birth of my second son, Charles.

He had some pretty serious food allergies so I had to know what was going into me to know exactly what was going into his breastmilk! I found myself on a restricted diet and eating a lot of plain oatmeal. I began craving a way to add some more flavour whilst still knowing the exact ingredients. I made some “Apple Pie Jam” and it was great! My husband loved it and encouraged me to try selling a few jars. I put them on Facebook and they sold out in the blink of an eye which served to motivate me to keep going with more flavours! I added pepper jelly (which I have been making for years) and a Garlic Rosemary Jelly. This trio has become my staple offering year-round. To these I strive to have another 2-3 “seasonal” offerings at any given point. So, for example, we did a Christmas Berry Jam and a Pepper Pineapple Clove/ Pineapple Clove Jam at Christmas time which were super well-received! For Spring we are doing a Papaya Lemon Jam and also right now it’s mango season so we are going wild with the mango chutney! In addition to these we have just launched a

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Meghan Norris - Founder, That’s My Jam

collab with Loyd’s Tea - Mixed Berry and Earl Grey Jam. Some of our customers say this is the best flavour yet! As you may have guessed, I love to have fun with different flavour combinations and I am always experimenting, looking for that next unique flavour which I think my customers will enjoy. The ingredients themselves are also key and we aim to use local offerings as far as possible including twists on some “classic” ingredients/flavours to keep people guessing! All of our Jams are made in small batches because it is my belief that this truly helps to ensure consistent quality and a “hand-crafted” touch which resonates in the flavour of each jar I make. Even though we are still a cottage industry the quality and presentation of our products is absolutely paramount. I spend hours and

hours pouring over the look and feel of our branding, labeling and especially our social media! We also use commercial grade canning processes to ensure the freshness and longevity of our Jams. As much as I love this business it is not without its challenges. I still have a full-time job and two toddler sons - they are 15 months apart! My friends often joke/marvel how I find the time to maintain a “side hustle”! At the time of writing we are still in the COVID-19 lockdown so juggling between looking after my family during this difficult period and looking after my business (and my customers’ tastebuds!) has become even harder. Nevertheless, I remain committed to That’s My Jam (Or TMJ as we now call it!) and I’m grateful people are still enjoying the products.

So what’s next for TMJ? We continue to build strong relationships with our distribution partners. Clifton Market and Brighton Farmer’s Market have been amazing allies in making our products readily available to our loyal customers. We also teamed up with Gale’s Agro Products to be a part of their Veg box delivery system during this time which has also worked out great! We plan to continue in this vein and have plans for further distribution/collection options. Of course we also have plans for new Jam flavours and are currently working on some exciting options for our Summer Collection! In addition, a common question we get is “What else do you make!?” Stay tuned as That’s My Jam has plans to branch out! WWW.INSTAGRAM.COM/THATSMYJAM246

TEL: (246) 230-6880

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HOME GARDENING

How To Get Started

CHRISTINA POOLER ADMINISTRATIVE ASSISTANT, CARIBBEAN PERMACULTURE INSTITUTE (CPRI BARBADOS)

tarting a home garden can seem daunting to anyone; especially to those first timers amongst us. Letâ&#x20AC;&#x2122;s break down this process into manageable steps to get you on your to a bountiful home garden.

WHAT DO YOU DESIRE?

What are your interests or goals for your garden? Do you want to plant vegetables, herbs, flowers, plants for medicinal use or simply have a cocktail garden? Whatever you decide, choose plants that you and your family will use, and enjoy! It’s also nice to plant extra to gift or trade with other family members and neighbours. An ideal garden includes vegetables, herbs and flowers. Planting a variety of species increases the biodiversity, which has a number of benefits in itself. More on that later...

SEEKING THE IDEAL SPOT

Observation is key. Take a day or two to find the correct area for your garden.

agonizing death. Also consider if the garden is close enough to a water source to make the watering process easy. Trust me, no one likes dragging a hose around to then roll it back up neatly for storage, I certainly don’t.

PREP YOUR AREA

Close your eyes...imagine one of those infomercial intros (depicted in black and white) the hardship and stress of starting a garden by clearing grass with a fork and hoe in the hot sun... Why over work yourself with this method when you can do something fun and educational; especially if you have kids around? A simple lasagna garden can kick start your soil into a fully healthy masterpiece. All you need are simple inputs

An ideal garden includes vegetables, herbs and flowers. Observe the amount of daylight; most plants require about 6-8 hours, look at the water drainage when it rains, and how strong the wind is in that area. Your home, a neighbour’s house, or even a tree can act as a wind break or shade your precious plants from the sun at certain times of day. It’s important to bear in mind the type of bugs, animals and birds that may pass through that location as well. It can be very disheartening to enter your garden one day to find that all of your hard work was enjoyed by an unintended recipient; a few neighbouring birds calamitously ate all of your tomatoes, or the resident caterpillars devoured your prized peppers, stalks and all! Avoid choosing a spot that you will not walk by frequently or check on for a couple of days, your garden will surely die a slow

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that can be easily found at home. Examples include: shredded newspaper, cardboard, grass clippings, fruit & vegetable scraps, compost, top soil, timber/stones and mulch. Check out our Instagram: (@cpribarbados). A worm tower can be a great bonus too, it is effortless to use; as you insert your organic materials your garden worms will do the rest.

THE PERFECT CANDIDATES

Think about how you want to layout your plants and how each will benefit each other. Companion planting is ideal to reduce your pest population and promote good growth. If you are an adventurous new gardener; you can start seeds yourself, knowing that you cared for each plant from birth to plate. Be sure to read and follow the seed

packet for information about the planting depth, and spacing. If you plan to skip this step, luckily we have plenty of access to nurseries, gardens and even farmers from whom you can purchase seedlings directly. When planting out seedlings dig into your new lasagna garden and plant each at the soil level. If any happen to be root bound, untangle some of the outer roots with your fingers before planting. Don’t forget to water your new garden seedlings often!

GARDEN MAINTENANCE

No one likes to weed, no one. To eliminate this chore, mulch your garden. This keeps the weeds out and moisture in, win win. All you need is a couple inches of leaves, wood chips or anything natural you have around. Don’t let your little seedlings dry out. Frequent watering is needed, until roots are established. Watering early in the morning or in the evening is recommended. Keep an eye out for those predatory plant eaters, who might harvest before you do!

Don’t let your little seedlings dry out. Frequent watering is needed, until roots are established. Banish destructive insects by picking them off the plant or protecting it with homemade pesticides, my favourite is a little dishsoap and garlic. You can also build habitats to seduce beneficial insects, get them to do the work for you.

CONTAINER GARDENING

For those without the ideal space for garden beds, you aren’t left out. Choose varieites suitable for planters like cherry tomatoes and zucchini, you can harvest just as much from your patio as your farming neighbor! Popular items for pots are herbs, salad greens and don’t forget to try sprouts and microgreens which are little, easy to grow, nutrition packed alternatives.

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GO START YOUR GARDEN

Now that you have the basics, just get started and start experimenting! Imagine creating the perfect cocktail highlighting the herbs you grew yourself. Pair your next Sunday lunch with a freshly picked garden salad. Whichever way you have it, planting your very own home garden will be one of the most rewarding experiences you will ever have. For more indepth information on where to place your garden, what to plant, and tips and tricks, get in touch with the Caribbean Permaculture Research Institute (CPRI Barbados) – www.cpribarbados.com

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INSTAGRAM: @CPRIBARBADOS FACEBOOK: @CPRIBARBADOS EMAIL: OFFICE@CPRIBARBADOS.COM

Ensuring that you have what you need, when you need it! EQUI PMENT RENTALS | LAND CLEARI NG SERVI CES | SOI L & OTHER MATERI ALS

CALL (246) 230-0206 E: info@rhinorentalsbarbados.com | www.rhinorentalsbarbados.com

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TIPS FOR CLEANING FRUITS & VEGETABLES T

he FDA recommends following these seven simple steps to help protect against foodborne illness:

1. Wash your hands for 20 seconds with warm water and soap before and after preparing fresh produce. 2. If damage or bruising occurs before eating or handling, cut away the damaged or bruised areas before preparing or eating. 3. Rinse produce BEFORE you peel it, so dirt and bacteria aren’t transferred from the knife onto the fruit or vegetable. 4. Gently rub produce while holding under plain running water. There’s no need to use soap or a produce wash. 5. Use a clean vegetable brush to scrub firm produce, such as melons and cucumbers. 6. Dry produce with a clean cloth or paper towel to further reduce bacteria that may be present. 7. Remove the outermost leaves of a head of lettuce or cabbage.

SOURCE: WWW.FDA.GOV/CONSUMERS/CONSUMER-UPDATES/7-TIPS-CLEANING-FRUITS-VEGETABLES

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GROW IT! G row It! is a health food company that specializes in producing fresh Sprouts, Microgreens, and Healthy products.

We love bringing a range of healthy options to the people of Barbados. We have been in business since 2016.

Sprouts and Microgreens are highly nutritious and are loaded with living enzymes! They boast as much as 100 times the enzymes of raw fruits and vegetables. They are the younger version of the mature plants as such they are dense in nutrients and medicinal compounds. Some benefits of sprouts include: promotes digestion, boosts blood circulation, builds the immune system, fights diseases and many more. Did you know that eating 1oz. of broccoli sprouts is equivalent in nutrition to eating approximately 2lbs. of mature broccoli? These are definitely superfoods that you want to incorporate in your diet. Do you have a green thumb? We also sell a range of seeds to encourage everybody to grow their own produce! Besides being online at www.growitstore.com, you can find Grow It! products in Massy Stores, Popular Discounts-Kendal and Clifton Market. Microgreens are very versatile and can be added to any dish but this one is worth a try!

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TEL: (246) 248-0931 EMAIL: GROWITCARIBBEAN@GMAIL.COM WWW.GROWITSTORE.COM

G O UR M E T M US HR OO M VE G G I E BUR G E R Topped with a fried egg on a bed of sauteed bell peppers

INSTRUCTIONS 1. Start by cooking your veggie burger in a frying pan on the stove. I usually do about 4 minutes per side. 2. Add some oil to the pan to make sure that the veggie burger and egg donâ&#x20AC;&#x2122;t stick. 3. Slice your bell pepper so that you get one ring and a bunch of spears.

INGREDIENTS 1 FROZEN VEGGIE BURGER HALF A BELL PEPPER, SEEDS REMOVED 1 EGG A HANDFUL OF WASHED MICROGREENS, SUCH AS BASIL, BEETS, CHARD AND CRESS SRIRACHA

4. Place the ring in the frying pan, and crack your egg into the ring. 5. Place the rest of the bell pepper slices into the pan. 6. Continue until the burger and the egg are done to your liking. 7. Arrange the bell pepper slices on a plate in a nice pile. 8. Place the cooked veggie burger on the pile. 9. place the cooked egg on top of the veggie burger. 10. Spread the microgreens on the top. 11. Add some Sriracha if you want it to be extra spicy!

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| RICHARD SEALE CEO AND HEAD DISTILLER, R L SEALE & COMPANY LIMITED

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WHY BARBADOS NEEDS A... GEOGRAPHICAL INDICATOR FOR RUM

hrough fate, my family is the last of historic Barbadian families in Rum. Today, we still bottle several legacy brands: John D Taylor, ESA Field, Alleyne Arthur and of course Martin Doorly; all named for the historic merchant blenders. The independent Barbadian Rum blending tradition arose at the turn of the century when the new industrial scale city-based distilleries largely replaced rum production on small sugar growing estates. They were restricted, by law, to selling only in bulk. Independent blenders such as my great-grandfather and Martin Doorly purchased in bulk from the distilleries for blending and bottling under their name. In 1994, the rum blending tradition married with the sugar estate tradition when my family acquired the closed Foursquare Estate and returned it once again to rum making. As might be expected of a Barbadian family, we have invested in Barbados. We have grown our aged reserves from a

few hundred casks, 25 years ago, to over 40,000 casks today and expanded our bottling capacity from a single line to five. The integrity and economic value added to the Barbados economy of our historic brands lie in our hands. What if we sell? What protection is in place? How can we derive the additional value to justify using local sugar cane (over cheaper imported molasses) and justify the more costly tropical ageing and local bottling? A Protected Geographical Indication (PGI) is the tool by which the EU will recognise, protect and enforce the standards for a product of a particular geographic repute. It also ensures that the economic value is retained at home. Whether it was sugar, molasses, rum, bauxite or coffee, under the colonial model goods left the West Indies as basic commodities, for most of the value to added in the â&#x20AC;&#x2DC;motherâ&#x20AC;&#x2122; country. Bulk brown sugar and molasses left in the ships hold to be sold as packaged and branded granulated sugar and treacle respectively in the European supermarkets. Rum for most of the near 400-year anglophone Caribbean tradition has been shipped as a commodity to be ultimately sold by European owned brands.

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An effective PGI will, in all export markets: • Protect Barbados Rum from adulteration. • Protect the organoleptic qualities (look, smell and taste) attributed to Barbados Rum that earned its reputation. • Protect Barbados Rum from deceptive marketing. • Ensure the essential characteristics of Barbados Rum are derived from the geographical origin. • Ensure the highest possible economic value added is earned within the origin.

A PGI for Barbados Rum will be the tool by which we can reverse the colonial economic model. We can shift rum production from un-aged to aged and from bulk sales to packaged brands bottled in Barbados. It can also be the tool by which we can cease importing molasses to once again relying entirely on local sugar cane. Today, the market demands and rewards authenticity. We can deliver this and communicate these distinctions using the PGI. The PGI will be

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the tool which will make Barbados Rum immune to whether the brands are foreign or locally owned and to whether my family retains the business or not. It must outlive us. It will be the tool that will ensure only firms of the right ethos will desire to invest in Barbados Rum. The proposed Barbados PGI is strongly supported by Foursquare, Mount Gay and St. Nicholas Abbey - all brands who grow local sugar cane, mature and package the rum locally. It is fiercely opposed by those who wish to retain the colonial economic model where Barbados Rum is matured, branded and packaged abroad. We need the Barbados Government to seize the opportunity, and, to get it right. The failure of the sugar industry to break from colonial model should stand as a warning. The protection of the near marvellous 400-year heritage of West Indian Rum and its economic value to the Islands go hand in hand.

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RUMS OF ST.NICHOLAS ABBEY 56

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ur motto, “Quality & Tradition”, tells it all! We are proud to produce a premium, genuinely single cask rum here at the St. Nicholas Abbey. Cane Field to Cask - Cask to Bottle. Premium rum is the future of the rum industry, as it is a unique spirit that provides a wide and varied palate to an ever more discerning consumer. Barbados, “The Birthplace of Rum”, is recognised as a quality producer of fine rum and St. Nicholas Abbey has taken a more patient and unique path towards premiumisation in that we cherish the handcrafted approach to rum making, and in every aspect we pay homage to the production of rum on a barrel by barrel basis, thereby creating a true single cask rum. Every barrel has its own surprise and subtle characteristic, which provides the consumer with an opportunity to experience and own part of a very limited edition...300 bottles from each barrel.

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St. Nicholas Abbey began its rum production in 2009 but the plantation has had a long history of sugarcane production. Established over 350 years ago, the plantation first produced sugar syrup. However; when Larry Warren and family purchased the property in 2006 they sought to produce a premium unblended single cask rum from the cane syrup, a departure from traditional molasses-based rum production found throughout the Caribbean. The unique process begins with sugar cane grown on the plantation lands. An old variety of cane with a higher sugar content was planted which is now the sugar essence used in our fermenters, and, unlike most of the rums produced in the ex British West Indies, it is entirely produced from cane juice or syrup. Canes are harvested by hand

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between the months of January and June, and crushed in the restored circa Fletcher’s 1890 steam mill, where visitors can view the whole process and taste the raw sugar cane. Whilst the rum is made from cane syrup, and not molasses, as was historically used, it is of a very high purity, not to be confused with Rum Agricola made by the French, who distill at a much lower purity. The still “Annabelle” is both a pot and a column, producing rum in a two barrel batch, and handcrafted at the still from a recipe that provides a white rum with a creamy bouquet and dry powdered icing sugar freshness - but with no sugar added!! A real NO, NO!!! in genuine rum production. The resulting rum is barrelled and aged in seasoned Bourbon white oak casks, and upon maturation, hand bottled straight

from the cask with no blending, colouring or intervention other than dilution. Just natural ageing; one cask at a time! And, every bottle is numbered and dated. Our ethos is “Quality & Tradition” as we identify with the consumer’s vision of an artisan product with an authentic pedigree. This responsibility to the consumer is not taken lightly and we strive to maintain the vision by constantly re-evaluating our processes and deliberately maintain low volumes in spite of demand, so that our production volume does not dictate the way we produce our rums.Today, the Rums of St. Nicholas Abbey are considered an important brand world-wide and are founded on “Quality and Tradition”. Growing our own sugarcane, we are the only distillery in Barbados that truly goes from “Cane

Field to Cask” and “Cask to Bottle”, and the Rums of St. Nicholas Abbey are only sold in Barbados; on the property, ensuring that the story continues...but are exported in small batches mainly to the U.K., European countries, Canada and as far afield as Hong Kong. A rare single cask rum with authenticity and integrity as a pledge to our valued consumer. Explore the gardens and property of this plantation and learn about sugar cane processing from the hand cutting of the canes, grinding in the steam mill, syrup production, distillation and hand bottling of the rum. Also, don’t miss out on the tasting of these exceptional rums and the personalised engraving on that very special bottle! TEL: (246) 422-5357 | WWW.STNICHOLASABBEY.COM

RUM PUNCH MASTER CLASS T he history of rum punch dates back to the 1600s when British Sailors were entitled to 10 pints of beer per day. When they sailed into the tropics the beer spoiled, and they turned to punch made with local ingredients.

English sailors spread punch from its origins in the Indian Ocean to the Caribbean, where it’s been the characteristic drink of the region ever since. The two most historical rum punches are the Planter’s Punch and Barbados Rum Punch. Barbados is the birthplace of rum and as such Barbados Rum Punch is one of the oldest rum punches in the world. It has a simple recipe enshrined in a national rhyme: “One of Sour, Two of Sweet, Three of Strong, Four of Weak.” That is: one part lime juice, two parts sweetener, three parts rum and four parts water. Traveling the Caribbean you will find the version of this original formula is determined by which island you are visiting. The Ti Punch of Martinique, where the citrus has been reduced to a squeezing of lime peel, the Peanut Punch popular in Trinidad/Jamaica, or the generic Rum Punch, made with a bottled tutti-frutti mix that you’ll find throughout the Caribbean region.

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utters is now open from Thursday to Monday 11:00 am - 8:00 pm.

Come for lunch, dinner or prepared meals to enjoy at home. We have expanded the outdoor garden seating for more space and our live music on weekends at the garden stage from 1:00pm - 3:00pm. Come and enjoy a Rum Punch and great food in a safe, open environment. Our online menu is easy for ordering ahead. Simply go to: cutters.revelup.com/weborder

RUM PUNCH MASTERS CLASS (Sat. & Sun. Only)

Enjoy two entertaining hours learning how to make the perfect rum punch! Hammocks available for napping :) BB$100 per person (min. of four people, per class.)

INCLUDES:

• Cutter Sandwich and Side • Glass of Very Special Rum Punch/Limeade • Take Home your very own 750ml bottle of Rum Punch TEL: (246) 423- 0611 EMAIL: SERVICE@CUTTERS.BB WWW.CUTTERS.BB

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DREAD HOP BREWING A 64

t Dread Hop Brewing, a.k.a. The Brew House, we have dramatically expanded the brewery from 50 gallons a run to 500 gallons and weâ&#x20AC;&#x2122;ve added a cool tap room where we do brewery nights and other events!

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Dread Hop carefully selects our ingredients from all over the world; employing every ingredient for a specific reason and purpose. Our core beers represent a variety of beer styles focusing on aroma, mouth feel and flavour. We produce beers year-round in 354 ml bottles or 20 litre kegs. Our mission is also to re-educate the public on what good beer should taste like. Many have been misguided into believing that the

mass produced, watery, so-called beer that we get here is good. In our opinion, a â&#x20AC;&#x2DC;proper pintâ&#x20AC;&#x2122; should invoke an emotional, contemplative response in the drinker. It should strike the perfect balance between, aroma, taste, malt complexity and hop flavour/ bitterness. This process is clearly working as we have not only outgrown our name but we needed a larger facility to keep up with demand to ensure that quality remains the primary focus. Not to worry, our name change still means that the same great 8 types of beer are available plus new brews including a lager

and cider. There is more that has changed than just our name. We have opened an 11,000 sq. ft. microbrewery destination for you to come and enjoy; not only the beers but the Dread Hop lifestyle with a full selection of draft beers, food trucks and more! T: (246) 622-1225 WWW.CARIBBEANBREWHOUSE.COM

HERITAGE TEAS H

eritage Teas Barbados embraces old Barbados in new product development. The Caribbean shares a rich tradition of using plants for health or simply in the preparation of a soothing drink or tea. We say that when you sip on a cup of our tea you are ‘Sipping on Tradition’.

Our herbal tea blends represent the tradition of ‘Cooling Teas’ that were prepared by mothers and grandmothers for the family as a morning boost, for a relaxing cup on the veranda or just for a good night’s rest. Our seven teas are gold award winners (NIFCA Culinary Arts 2019) with the popular Rose’ Ginger adjudged as the ‘Best Bajan Beverage’. Golden Tea is a refreshing blend of turmeric, ginger and cayenne, savoured as a breakfast drink for that morning stimulation. Moringa Mint offers a blend of subtle nuance, a great after dinner palate cleanser. The robust Bay Café brings innovation as coffee dances with Bay Leaf and Sour Sop in harmony. Cinnabay, Lemon Ginger and Lemon on the Bay

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release their aromatic essences in every cup. To complement our herbal tea line there are three cocoas which are stimulating blends of Caribbean chocolate with accents of ginger, cinnamon and cayenne. Top these up with a head of milky foam or add some marshmallows to heighten the experience. At Heritage Teas we say, ‘Tea is more than a beverage, It’s a lifestyle’. FIND HERITAGE TEAS ON FACEBOOK: @HERITAGETEASBARBADOS

THE CELLAR

his is a showroom worth making a trip. Tucked away on the South Coast is this beautiful, unassuming showroom for seriously Very Fine Foods! They’re more than a gourmet shop, consider them as a direct access to the best of the best wholesale. With whole wheels of European cheeses, pickled toppings and chutneys to grace the top of a varied selection of quality crackers including a wide assortment of gluten free and Artisan Miller’s Toast - this is a cheese lover’s paradise! The Cellar also provides an extensive array of fresh vegetables including baby portion-controlled vegetables. These are no ordinary vegetables; for example, they have sourced fresh candy-striped beets, baby fennel and baby carrots.

ST. LAWRENCE MAIN ROAD, CHRIST CHURCH TEL: (246) 418-0258 THECELLAR@LARCOMBETRADING.COM

SEARED TUNA WITH HERBED SOY VINAIGRETTE

INSTRUCTIONS 1. Heat pan/griddle to high heat. 2. Marinate tuna logs with olive oil and season with a good amount of kosher salt. 3. Press the sesame seeds all over the four sides of the tuna logs leaving the ends without.

4. Place the tuna logs onto your pan or griddle and sear on a high heat for about 10-12 seconds on each side.

| INGREDIENTS 2 LBS SUSHI GRADE YELLOWFIN TUNA PREPPED INTO LOGS SESAME SEEDS 2 PACKED CUPS FRESH PICKED HERBS, FINELY CHOPPED (CILANTRO, CHIVES, PARSLEY, THAI BASIL) 2 GARLIC CLOVES MINCED

5. Remove and chill in freezer in a metal pan while you make your dressing. This firms it up a bit and makes slicing easier. 6. To make your dressing, mix everything except the oil into the bowl and then pour the oil in while whisking, this will help to emulsify the dressing. 7. To serve, slice your tuna, sprinkle with salt and drizzle with a spoon of the dressing. 8. This is great with a fresh crunchy salad, over a noodle bowl or even on its own!

½ CUP RICE VINEGAR 3 TBSP SOY SAUCE 2 TBSP HONEY 1 LARGE PINCH SALT PINCH CAYENNE 1½ CUPS OLIVE OIL SQUEEZED LEMON

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CHEF ALISHA DAWN-STOUTE ECO RESTAURANT + BAR ECOLIFESTYLELODGE.COM

WALKERS RESERVE

W KEISHA FARNUM MANAGING DIRECTOR, WALKERS INSTITUTE FOR REGENERATIVE RESEARCH AND DESIGN INSTAGRAM: @WIRREDBARBADOS FACEBOOK: @WIRREDBARBADOS EMAIL: INFO@WIRRED.ORG

alkers Reserve continues to work at the foundation of the food chain. This 277-acre site is home to a thriving regenerative agriculture project including a fully stocked nursery managed by Walkers Institute for Regenerative, Research, Education and Design (WIRRED) and Walkers Reserve Apiary Program (WRAP), an innovative beekeeping cooperative that supports regenerative beekeeping practices on site and across the island.

Walkers Reserve is located inside the largest silica sand mine on the 430 km2Â (166.0 sq. mi) in Barbados. The 227-arce property runs along the Atlantic Coastline of the St. Andrews parish and is at the epi-center of the Barbados National Park. The site has been providing Barbados with this essential construction aggregate for the last 50 years.

returning actively mined areas to ecological health, as quarried areas come to exhaustion. The projectâ&#x20AC;&#x2122;s early stages began in 2011, with a consortium of local, regional, and international consultants working to develop a regenerative agroforestry strategy aimed at transforming the entire site from Walkers Sand Quarry to Walkers Reserve.

Over the last 6 years, through the work of the now formalized WIRRED, the corporate social responsibility (CSR) of the private mining entity and with the support and backing of the McNeel family, Walkers Reserve has been transitioning from an active sand quarry to a thriving food forest. The regeneration project has focused on

Walkers Reserve is fondly referred to as a living laboratory in which a plethora of projects; focused on building biodiversity, resilience and regenerative agriculture come together in one geographic space. Part of this living laboratory is the Walkers Reserve Nursery which is home to the widest selection of drought tolerant and seaside

Ian McNeel, Founding Director, WIRRED

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for every Bajan; and working towards the Government of Barbados’ 2030 net zero climate mitigation target and goal of planting 1 million trees starting 2020. Every purchase from the Walkers Reserve Nursery supports this vital cause and reaching the long-term target.

#onetreeonebajan

faring plants on the island. The Walkers Reserve Nursery not only supplies the needs of the expansive regenerative work involved in transforming a sand mine into a food forest, it is also open for sale to the public and supports the One Tree for Every Bajan Program. Launched in January 2019, the long term goal of the One Tree for Every Bajan program is to plant 285,000 trees with the aim of building habitat, increasing biodiversity, sequestering carbon and building climate resilience; promoting a culture of environmentally conscious volunteerism; creating a movement of environmental stewardship in Barbados (inclusive of vulnerable groups); effectively leveraging partnerships toward the long-term goal of planting one tree

As part of this regenerative ethos, Walkers Reserve Apiary Program (WRAP) was informally established under the umbrella of WIRRED in 2018 through an expressed interest of Walkers Reserve employees and management to develop an Apiary at Walkers Reserve. The vision was to develop an apiculture programme that was founded on a profit-sharing framework between Walkers Reserve and its valued members of staff. The ultimate objective is to develop WRAP as an independent entity which can operate separately but in tandem with WIRRED’s Walkers Reserve Project. Bees are the world’s most important pollinator of food crops and it is estimated that one third of the food that we consume daily relies on pollination mainly by bees. Recognizing how important bees are to the restorative process, WRAP not only provides the site with these much needed pollinators but it also provides beekeeping services to the public, including hive removals, hive management, retail beekeeping equipment and supplies and conducts beekeeping/hive tours. WRAP is also involved in research, education, and mentorship programs, as well as production of beekeeping products such as honey, beeswax and honey mead. All profits generated through WRAP support local beekeepers, their communities and the ongoing quarry regeneration project of Walkers Reserve.

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| As a non-profit climate smart agency, WIRRED has been tasked with the documenting, scaling and dissemination of the climate innovative work currently being undertaken at Walkers Reserve. As an organization, WIRRED keenly recognizes that the world is in the midst of a radical transformation where the entire planet, in particular, vulnerable small island nations, like Barbados, must rethink and reconstruct the way that they envision their food security, disaster preparedness, economic productivity and its energy, social and natural systems. Projects like Walkers Reserve, WRAP and One Tree for Every Bajan represent the potential for the restoration of degraded lands, the enhancement of the extensive types of soils and the opportunity for regenerative agriculture practices to profitably bring Barbados to carbon neutral status while improving food security and reducing the negative impacts on our fragile ecosystems.

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@WALKERSRESERVEBARBADOS

@ONETREEONEBAJAN

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CONTINENTAL FOODS INC. THE CREATION OF ‘GO TOGETHER’ BASKETS DEVELOPED DURING COVID-19 FOR ALL THOSE EXISTING AND BUDDING HOME CHEFS.

ontinental Foods Inc. is a broadline food service distributor, mainly servicing hotels, restaurants, caterers and foodies. With the arrival of the COVID-19 Pandemic to our shores and the lock-down that followed, most Bajans were forced into preparing their meals at home. We decided to help these “home” chefs by giving them access to restaurant quality products in a way that was more economical. Supermarket lines were long, so delivery and curbside pick-up became the preference of many. We promptly adapted and conceptualized some food baskets that could be delivered or collected curbside. Given that most of the products we sell are institutional size, it took some creativity to offer the best items suited to home cooking. We thought about the ingredients we used in our own homes, items our friends and family were

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inquiring about and created a variety of themed boxes ranging in price from $100 to $475.

MEAT BASKET

All baskets were well received but the Meat Basket has definitely been a hit! Many families are taking this time at home as an opportunity to grill outdoors more, making it feel like the weekend any day of the week. This decadent box includes Beef 4-ways: steaks, burgers, ground and stew, Lamb Chops, sliced bacon and pork sausage links.

ITALIAN BASKET

The Italian Basket was the first basket created; our pasta already comes in retail sizes, as does our pasta sauce, a variety of cheeses, olive oil and we included 1lb of prosciutto and 2lbs of shrimp...a very popular ingredient.

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INDIAN BASKET 80

The Indian Basket follows similar thinking, with a couple of different flavours of curry pastes, coconut milk, pappadums and rice; we included Tofu, Lamb legs and Shrimp for the proteins.

ASIAN BASKET

The Asian Basket provides home cooks with an escape from the ‘same-old’ with the star ingredient being a whole duck, accompanied by a bag of shrimp, a box of spring rolls, edamame, wonton skins, 3 different types of noodles, sweet chili sauce, green curry paste, coconut milk, sweet soy sauce and rice paper.

SEAFOOD BASKET

The Seafood Basket has been quite popular providing proteins that can be easily thawed and cooked with a little oil, salt and pepper and paired with vegetables or a carbohydrate for a no fuss, satisfying meal.

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The Seafood box offers 3 different types of fish, a bag of shrimp and a bag of seafood mix. For those who wanted a mix of meat and seafood, they could opt for The Meat and Seafood Basket with an impressive selection: steaks, frenched lamb racks, pork tenderloin, a side of salmon, whole red snapper and Caribbean lobster tails – for those special occasions (e.g.: anniversaries, birthdays).

BREAKFAST BASKET

Who needs lunch when you can make brunch? The Breakfast Basket provides so much value: bacon, sausages, English muffins, cheese, pancake mix, hash brown triangles, frozen berries, frozen mango smoothie mix and 1 litre of oat milk...just add your own eggs, brew your coffee and Voila!

EVERYDAY BASKET

The Everyday Basket includes those non-perishable goods for the pantry. This basket was put together by the staff of Continental Foods Inc. with ingredients and flavour profiles that appeal to Bajans...like pineapple bits and sweet chili sauce. The can of fruit cocktail is institutional size, but the Team said, â&#x20AC;&#x153;put it inâ&#x20AC;?! Hotels and restaurants have recently been looking for more gluten free and vegan options so we had a variety of ingredients which we put together in The Healthy Basket: veggie burgers, wild rice, gluten free pasta & wraps, pure olive oil, sea salt, frozen berries, mango and acai for smoothies and some organic agave.

Baskets are flexible and our associates can assist you in creating your own basket from the wide range of items in our inventory. You may also, interchange the items in our existing baskets to your preference. If you choose this option, basket pricing will be adjusted according to the items you exchange, add or subtract. To place orders, email to orders@continentalfoodsbarbados.com or call 425-1800. Opening Hours are Monday-Friday 8am to 4pm. Free Delivery for orders over $150 within 15km radius, $10 for deliveries under $150 or outside the radius. Curbside pick-up is also available. Cash, Credit and Debit cards are all accepted.

Tel: (246) 425-1800

#1 Warehouse Complex, Brighton, St. Michael www.continentalfoodsbarbados.com

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BARBADOS RUM CAKES T

he Barbados Rum Cake is an icon served here and throughout the Caribbean; ranging from commercially produced to the more craft and boutique style cakes.

Culinary historians believe that what is known today as “Caribbean Rum Cake” originated as a steamed pudding brought to the Caribbean by English settlers - firstly as a figgy-type pudding in the mid-seventeenth century which was modified over time to become the festive Great Cake as well as the White Angel Cake, still enjoyed today. As chefs had to worry about storing food in the warm and humid temperatures, sugar and alcohol began to play an important role in preserving food. The moist Rum Cake remains fresh for 3 to 6 months (up to a year for the larger cakes). Rum is a powerful natural preservative! For a truly authentic Rum Cake made with the finest local rum, Barbados Rum Cakes is your go-to source. WWW.BARBADOSRUMCAKES.COM

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FOODIE.BB

B A R B A D O S R UM C A K E W I TH RUM B UT T E R S A UC E

INSTRUCTIONS

1. Pre-heat the oven to 160°C/325°F. 2. Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starts to look white, about 5-7 minutes. 3. Stir in the eggs, a one at a time, beating the mixture well between each one and adding a tablespoon of the flour with the last egg to prevent the batter from curdling.

INGREDIENTS 10 OZ. UNSALTED BUTTER 1¾ CUPS SUGAR

4 LARGE EGGS 1/3 CUP POWDERED MILK 2½ CUPS FLOUR 1 TABLESPOON BAKING POWDER ½ TEASPOON SALT ½ CUP MILK 1-3 TABLESPOONS DARK RUM 1 TEASPOON VANILLA EXTRACT ¾ TEASPOON NUTMEG 1½ CUPS PECANS RUM BUTTER SAUCE 4 OZ. BUTTER ½ CUP SUGAR ¼ CUP WATER 3-4 TABLESPOONS BARBADOS DARK RUM

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4. Add in the flour, powder milk and baking powder into the batter, alternating with the milk–until fully absorbed by the mixture. 5. Then add, nutmeg, rum and vanilla extract. 6. Stir well until everything is fully combined. Scrape down the sides of the mixing bowl. 7. Grease a 10-inch bottomed tube pan, then add chopped pecans. 8. Pour batter into a Bundt pan, on top of the pecans. 9. Bake until a tester inserted into the center comes out clean, 55-60 minutes. 10. Remove from the oven.

RUM BUTTER SAUCE

1. In a small saucepan combine butter, sugar, rum and water over medium heat. Bring to a boil and simmer for 3-4 minutes stirring constantly to prevent any burns. Remove from heat and cool slightly. 2. Poke little holes into the cake with a toothpick or skewer. Spoon the syrup over the cake and let it soak in. Let the cake cool to room temperature before serving.

RECIPE NOTES

You can use a large Bundt pan or use two 8-inch pans. If you decide to use one baking pan, you should extend the baking time.

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FLINDT GOURMET The Cooking Class Experience

lassically trained at the Savoy in London, Carsten Flindt shares his passion, experience and education for great food with us all in his truly fun Cooking Classes. Bring a bottle of wine to enjoy as Carsten creates the environment to make new friends and learn how to prepare delicious treats!

SO WHY TAKE A COOKING CLASS? 1. Cooking classes are fun! Having fun, meeting new people and simply enjoying a new experience are all great reasons to enrol in a cooking class. Whether you sign up as a couple, with your best friend or for a mother-daughter experience, you’re sure to have a few laughs. 2. Cooking classes teach you new things! You can watch all the cooking TV shows you want but nothing gives you the hands-on experience of being in a real live class with a real live teacher. You can learn from an instructor who does things in real time. 3. Cooking classes allow you to try new foods! Who knows? You may have a hidden flair for rolling sushi or be able

to cook Thai dishes worthy of royalty but how will you know unless you take a class? Often, cooking dishes outside of your own culture comes with scads of new — and sometimes expensive — ingredients that you don’t already have in your kitchen. An exotic cooking class can get your feet wet and see if you enjoy a special type of cooking without breaking the bank. 4. You don’t have to clean after cooking classes! You know that whole, “I cooked it, you clean it” debate that couples love to get in? In a cooking class you don’t have to flip a coin for who gets stuck with dish duty. You get the fun of cooking with none of the clean-up. 5. Cooking classes improve your palette! In a cooking class you not only get to cook interesting dishes, you get to sample them as well. 6. Cooking classes teach you to perfect a dish! Everybody needs a go-to, signature dish to wow guests at birthday gatherings and family get-togethers alike. How cool would it be if your perfect dish is gourmet and learned in Barbados! When hosting an event, indulge in a specialty cake or let Carsten deliver a memorable occasion through his catering services. TEL: (246) 266-9091 / 266-9092 EMAIL: ORDERS@FLINDTGOURMET.COM

FOODIE.BB

CLIFF BAKERY T

he perfect doughy treat can be tricky when dining out, whether you are having a bread basket for an appetizer, or a sesame seed bun as the supporting role of your main, or a buttery croissant based dessert.

Brian Ward was all too familiar with the gap in availability of artisan breads on the island after returning from overseas, where he had acquired extensive knowledge on those floury goods. Seeing this as an opportunity, he became determined to introduce organic artisan breads to Barbados and, as a result, initiated The Cliff Bakery. Quality ingredients, tried and true recipes, and passionately devoted bakers are all factors that complete The Cliff Bakery’s production values. Brian Ward didn’t want to produce just any bread, he wanted The Cliff Bakery to raise the standard of quality in the industry, which led him to invite world-renowned professionals onto the team, who were able to teach his local bakers everything they needed to know about baking the perfect breads and pastries. It began as an asset exclusive to The Beach Club, the fun focused extension of the

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well-known dinner-only Cliff Restaurant, which serves both lunch and dinner. The breads, made with organic flour and internationally-sourced ingredients, were made solely for the restaurant and incorporated into the menu to create Mediterranean inspired cuisine. Then, there was request after request for these handmade breads to be made available to order. Now, The Beach Club has The Cliff Bakery Cart right outside its front door! The Cliff Bakery has a selection of fresh out the oven pastries and breads available every morning from 7:30am. You have the option to have your order packaged for take-away or enjoy your sweet treat at a table at The Beach Club with a cup of coffee, while basking in the panoramic view of the West Coast sea. The Cliff Bakery is also at the Brighton Farmers Market on a Saturday, Holders Farmers Market on a Sunday and available daily for pick up from The Cliff Beach Club. You cannot miss the cool blue Citroen! CALL FOR PRE ORDERS ON (246) 432-0797 OR EMAIL ORDERS@THECLIFFBAKERY.COM.

TANDOORI

Traditional Indian Open Fire Cooking

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ost people seem to think that tandoori is a recipe. Like many of the world’s great dishes; this is actually a cooking method that has become synonymous with the food that is prepared. WHAT IS A TANDOOR?

A tandoor is basically little more than a very large clay pot. The direct heat of the fire is reflected by the ceramic sides intensifying the heat. Do not worry, if you do not have a clay pot to cook dinner in, grilling and roasting works great as well.

TOP TIPS TO MAKE THE BEST TANDOORI CHICKEN AT HOME 1. Clean and wash the chicken pieces well. Ensure to pat dry the chicken meat to avoid any excess liquid. 2. Thicker the better for the yogurt and always plain! Yogurt holds the spice to the meat and tenderizes as well, it will not retain the yogurt flavour. 3. Always use a sharp knife to make deep cuts on the meat pieces. The cuts ensure the deep penetration of marinade making it the perfect and juicy tandoori. It really works the spice into the chicken. 4. The secret behind the best tandoori chicken is its marinade time. In a crunch, 30 minutes works but if time allows, marinate overnight.

5. On the Grill – Get your grill as hot as you can and keep it closed as much as possible. You want to start out at a high temperature and keep it that way. Lift the lid only long enough to get the meat on the grill and to keep a close enough eye on things to prevent burning. 6. In the Oven – Make sure to put the marinated chicken on a grill to let the juices drip away from the meat.

BUT T E R S C OT C H BOUR B O N BR E A D P UD D I NG METHOD: 1. Slice the bread into 2” chunks place in 9 x 13 glass pan or casserole dish. Set aside. 2. Add ½ jar of butterscotch sauce with the coconut milk, non-dairy milk, brown sugar, cornstarch, vanilla, and ¼ cup of bourbon to a blender. Blend until smooth and creamy, about 1 minute. add the poppy seeds and pulse at a low speed to combine.

INGREDIENTS ½ LOAF, DAY OLD VEGAN BRIOCHE OR 1 BAGUETTE (ABOUT 5-6 CUPS CUBED) 1 JAR NATURE’S CHARM BUTTERSCOTCH SAUCE 2 CANS NATURE’S CHARM COCONUT WHIPPING CREAM 1 CUP SOY OR ALMOND MILK ¾ CUP BROWN SUGAR ¼ CUP PLUS 1 TBSP BOURBON, DIVIDED 3 TBSP CORNSTARCH 1 TBSP VANILLA

3. In a 9” x 13” glass pan or casserole dish, pour the poppy seeds mixture over the bread. Add the pecans and mix with your hands to combine. 4. Press the bread down into the pan. Cover and refrigerate for 4 hours or overnight. 5. Uncover and bake at 320°F for 1¼ - 1½ hours, until the top begins to brown and a toothpick inserted to the center come out clean. 6. While the bread pudding bakes, stir the remaining 1 tbsp (15ml) bourbon into the rest of the butterscotch sauce in a small saucepan. Heat until warm. 7. Serve bread pudding topped with ice cream and warm, butterscotch sauce. FIND THIS AND OTHER HEALTHY RECIPES AT WWW.NATURESCHARMVEGANPRODUCTS.COM

PINCH SALT 1 ½ TBSP POPPY SEEDS 1 CUP PECANS FOR SERVING: VEGAN VANILLA BEAN ICE-CREAM

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PURCHASE THE ENTIRE RANGE OF NATURE’S CHARM VEGAN PRODUCTS AT THE GOURMET SHOP LOCATED AT THE CHATTLE VILLAGE #5, HOLETOWN, ST. JAMES. T: (246) 432-7711

SOUP DRIVE S low Food Barbados has prepared and delivered 735 cooked meals in it’s Soup Drive and will be preparing thousands more over weeks to come.

They are being distributed and delivered by the St. Andrew Parish Independence Committee to families who have depended on school lunches and others who have been left vulnerable from the effects of the COVID-19 crisis; isolated seniors and disabled persons as well as those who have lost their primary source of income. All meals are prepared using original recipes and wholesome ingredients of high nutritional value. Professional Chefs and talented Cooks (“The Chef Alliance”) around the Island are dedicating their time to the community while donors and sponsors are supporting the project with their produce and supplies so as to make a substantial difference to the lives of those most in need. Currently, some of the local donors and sponsors include Massy, PEG Farms, Oink and MOO Meats, Harrow’s Organic Farm, I Love This Rock, VegCo, The Edible Garden Café, The OGCA (Organic Growers & Consumers Assoc.), Caribbean Villa Chefs, Popular Supermarkets, R. L. Seale & Company Ltd. and Walkers Reserve.

As a fresh-meal programme, it is community-run and fresh-meal delivered; it benefits from the guidance of the Barbados Red Cross. After preparation of the hot meals by the Slow Food Barbados, Chef Alliance, distribution then takes place by the St. Andrew Parish Independence Committee. Since restaurants are now closed, The Horny Ram in St. James has donated its kitchen for use, thereby allowing the Chef Alliance the ability to prepare these fresh, wholesome meals.

TOGETHER WE CAN MAKE A DIFFERENCE ONE SOUP AT A TIME • Cooking at the Horny Ram is on Mondays, Wednesdays and Fridays. • Food delivery is on Tuesdays, Thursdays and Saturdays. We are seeking support from anyone who is able to donate produce and supplies. We welcome your participation if you are a chef who is able to volunteer time to batch and cook fresh hearty soups. Visit slowfoodbarbados.org to offer your support or to donate a soup to someone in need. 100% of all financial contributions go directly towards the Soup Drive. Slow Food works to promote and support good, clean and fair food as well as to preserve food culture, increase biodiversity and food security in Barbados.

Learn more at slowfoodbarbados.org

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NOTABLE MENTIONS SPLURGE CAKE STUDIO

Now open at 49 Warrens Business Centre from 7:30am to 5:30pm. Beautiful and delicious cakes, pastries and more! Come visit Summer Shepherd splurgecakestudio@gmail.com www.facebook.com/splurgecakestudio

LA BAGUETTE We love welcoming this fantastic new bakery to our Foodie resources! Fresh French bread and pastries made daily. Call for preorders and special requests. Visit them at #1 & 2 Porters, Holetown, St. James. T: (246) 850-2460 www.labaguettebarbados.com

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PEG FARM & NATURE RESERVE Take a two-hour walking tour to learn cutting edge farming principles, traditional uses of native plants in their medicinal garden and enjoy healthy local food in The Chrysalis CafĂŠ. T: (246)433-9806 Email: pegbarbados@gmail.com www.pegbarbados.com

YUMMY MUMMIES Ann Marie Leach is a plant-based chef focusing on wellness through food. She offers an amazing service with weekly deliveries on Monday, Wednesday and Thursday. Sign up for her WhatsApp group 1-246-265-5217, follow her on Instagram at @leach.yummymummies or email aleach.yummymummies@gmail.com

BETTER BALANCE BEING Ravina Thomas is a BED, MED, Certified Functional Medicine Health Practitioner based in Barbados. Contact Ravina easily via the following: Email: info@betterbalancebeing.com Whatsapp/phone: (246) 822-8086 www.betterbalancebeing.com

FOODIE.BB

THE DIRECTORY Farm Produce AC FRUIT GROWERS

Supplier of fruits, vegetables, ground provisions and herbs. T: (246) 420-7979 WWW.FACEBOOK.COM/ACFRUITGROWERS

GROW IT 100

Grower of non-GMO, pesticide free, nutrient packed microgreens and sprouts. Available at Massy Stores, Popular Discounts and for delivery.

WALKERS RESERVE FOOD FOREST Bananas, Figs, Plantain, Edible flowers, Cassava, Lemongrass, Moringa, Ginger and more. WALKERS, ST. ANDREW E: INFO@WALKERSRESERVE.COM T: (246) 422-9308

VEG CO

A variety of vegetables and herbs. GROVE PLANTATION, SIX ROADS, ST. PHILIP T: (246) 622-4063

PEG FARM AND NATURE RESERVE

Fruit, Herbs and Vegetables. EASY HALL PLANTATION, ST. JOHN

WWW.GROWITCARIBBEAN.COM

T: (246) 433-9806

A small Urban Family Farm producing Microgreens. Marshall Farms micros can be found at Brighton Farmers Market, select Restaurants and supermarkets island wide. E: MARSHALLFARMS3@GMAIL.COM T: (246) 548-3004

Dairy Products

GREEN MEADOWS CREAMERY

Producing fresh, raw and pasteurised cow’s milk. ST. JOHN E: JMSDAIRYFARM@GMAIL.COM T: (246) 253-0368

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Local made, artisanal cheese.

PASTURE ROAD, HAGGATT HALL, ST. MICHAEL E: INFO@HATCHMANSCHEESES.COM T: (246) 436-5475 WWW.HATCHMANSCHEESES.COM

HOADS DAIRY FARM Goats Milk and Cheese. ST. ANDREW T: (246) 422-9083

E: MHOLDER.VEGCO@GMAIL.COM

T: (246) 230-1333

MARSHALL FARMS

HATCHMAN’S PREMIUM CHEESES

R-TIC MELT ICECREAM

Delicious homemade ice-cream. SUNSET CREST, ST. JAMES T: (246) 432-1528 WWW.FACEBOOK.COM/ RTICMELTICECREAMPARLOUR

VAYLEN / VALENCIA LTD.

Specializing In the manufacturing of yogurts, samosas, simple syrup, vinegar and chutneys. #19 BRIGHTON CRESCENT, ST. MICHAEL T: (246) 421-7272 / 832-3516 / 837-3512 WWW.VAYLENBARBADOS.COM

Eggs, Meat & Poultry

CLIFTON FARM SHOP Dry-aged, grass-fed beef, as well as pork and lamb cuts. CLIFTON PLANTATION, ST. THOMAS

Fresh and frozen free-range turkeys.

T: (246) 622-1661

GOLDEN RIDGE, ST GEORGE

WWW.CLIFTONMEATS.COM

T: (246) 266-8916 WWW.FACEBOOK.COM/ GOLDENRIDGEFARMSBARBADOS

FLINT HALL FARMS

Pasture raised eggs, lamb, goat, pork & broilers. KENDAL PLANTATION, ST. JOHN

A-ONE CARLTON SUPERMARKETS Local Pork & Meats. EMERALD CITY IN ST. PHILIP AONE CARLTON IN ST. MICHAEL WWW.AONESUPERMARKETS.COM

AMIR’S CHICKEN

Halaal chicken. Available at leading supermarkets or directly from the plant. LOWLANDS, CHRIST CHURCH. T: (246) 428-2647 WWW.FACEBOOK.COM/FASONS

BAJON CHICKEN

Wholesale, fresh chicken. SEARLES FACTORY YARD, CHRIST CHURCH T: (246) 420-1004

CARMETA’S

Locally grown meats: duck, chicken, pork, rabbit, beef and black belly lamb. BRIDGETOWN, ST. MICHAEL T: 427-0065 WWW.FACEBOOK.COM/WWW. CARMETASFOODCOMESFIRST

GOLDEN RIDGE FARMS

T: (246) 244-8458 WWW.FACEBOOK.COM/FLINTHALLFARMS

THE DIRECTORY HANSCHELL INNISS The place to get Farmers Choice; the Bajan Ham choice. Also available at supermarkets islandwide.

PREMIUM SEAFOOD LTD. Locally caught and imported seafood. LANCASTER, ST. JAMES

GODDARD’S COMPLEX, KENSINGTON, FONTABELLE, ST. MICHAEL T: (246) 426-3544 E: HANSCHELL@THEGELGROUP.COM WWW.HANSCHELLINNISSLTD.COM

T: (246) 437-2498

PEG FARM AND NATURE RESERVE

SHORELINEZ

Free range meats and eggs.

Locally caught and imported seafood.

EASY HALL, ST. JOHN

LOT 4A UPLANDS PLANTATION, ST JOHN.

T: 433-9806

T:(246) 433-0227

E: PREMIUMSEAFOODLTD@ CARIBSURF.COM WWW.PREMIUMSEAFOODBARBADOS.COM

E: INFO@SHORELINEZ.COM

THE SMOKERY

WWW.SHORELINEZ.COM

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INDUSTRY PLANTATION HOUSE, BRIDGETOWN T: (246) 259-3224 E: THESMOKERYBARBADOS@GMAIL.COM WWW.FACEBOOK.COM/THESMOKERYBDS

Seafood LOBSTER ALIVE

Regionally caught live lobster. BAY STREET, ST. MICHAEL T: (246) 435-0305

Fish Markets BRIDGETOWN

Open Monday to Sunday from 7:00 am - 7:00 pm T: (246) 431-0202

OISTINS (BERINDA COX FISH MARKET)

Open Monday to Sunday from 7:00 am - 9:00 pm T: (246) 428-7180

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CONSETT BAY

Open Monday to Sunday from 7:00 am - 7:00 pm T: (246) 423-1299

MILLIE IFILL (FORMERLY WESTON) Open Monday to Sunday from 7:00 am - 7:00 pm T: (246) 432-0492

PAYNES BAY

Open Monday to Saturday from 8:00 am - 7:00 pm T: (246) 432-6804

SKEETE’S BAY

Open Monday to Sunday from 7:00 am - 7:00 pm T: (246) 423-3989

SPEIGHTSTOWN FISH MARKET Open Monday to Sunday from 7:00 am - 5:00 pm T: (246) 422-2912

TENT BAY

Open Monday to Friday from 7:00 am - 3:00 pm T: (246) 433-9964

Bakeries BAJAN CAKES

Authentic Barbados Rum Cake, made with Mount Gay Rum. T: (246) 234-9193 WWW.BARBADOSRUMCAKES.COM

PLATINUM WINES

Free deliveries of wholesale wine orders of $150 and over. Their Wine Circle Club is an exclusive and comprehensive club for those who enjoy the “good life” and love wine. Their newsletter features critiques, trends and money saving specials and activities. T: (246) 629-4500

LA BAGUETTE

Fresh French Breads and Pastry. 1& 2 PORTERS, HOLETOWN, ST. JAMES T: (246) 850-2460 WWW.LABAGUETTEBARBADOS.COM

THE CLIFF BAKERY

Fresh gourmet bread and pastries. DERRICKS, ST. JAMES T: (246) 432-0797 E: ORDERS@THECLIFFBAKERY.COM WWW.THECLIFFBAKERY.COM

Drinks DREAD HOP BREWING

The only local microbrewery in Barbados. BREWERY LANE. GIBBONS INDUSTRIAL PARK, GIBBONS. CHRIST CHURCH T: (246) 622-1225 OR 231-1877 WWW.CARIBBEANBREWHOUSE.COM

E: CELESTE_PONTIFEX@RLSEALE.COM.BB WWW.PLATINUMWINESBARBADOS.COM

ST. NICHOLAS ABBEY Cane to bottle; Barbados single cask rums. CHERRY TREE HILL ST. PETER T: (246) 422-5357 WWW.STNICHOLASABBEY.COM

TRIDENT WINES

Trident Wines delivers to your door mixed cases from their extensive wine offering and wholesale Pellegrino sparkling and Panna still water. VISIT THEIR SHOP “THE WINE CAVE” AT WALKERS WORLD, MILLHOUSE COMPLEX, CANEWOOD, ST. THOMAS. T: (246) 228-5261 WWW.TRIDENTWINES.COM

THE DIRECTORY WINE WORLD

Wholesale provider of fine wines and spirits, cooking and tasting events. T: (246) 434-4305 WWW.WINEWORLDINC.COM

WYNDHAMS COFFEE Local island coffee roaster, distributor of Lavazza coffee, Harneys and Son’s teas, and fine coffee equipment and accessories. T: (246) 538-1000 WWW.WYNDHAMS.BB

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Shopping A-ONE CARLTON SUPERMARKETS

CLIFTON MARKET

Now with their retail store located in front of The Sands Hotel you can easily indulge in the local grassfed beef that has been dry aged, as well as pork and lamb cuts. E: INFO@CLIFTONMEATS.COM

All Massy Stores supermarkets offer a full supermarket experience: a wide selection of grocery items, meats, cheeses, a full Pharmacy and ancillary services such as Surepay and Western Union.

T: (246) 421-1661

E: CUSTOMERSERVICE.BB@MASSYSTORES.COM

WWW.CLIFTONMEATS.COM

WWW.MASSYSTORESBB.COM

CONTINENTAL FOODS

NIVEN DISTRIBUTION

Meats, cheeses and specialty foods wholesale - delivered and pick-up curbside. T: (246) 425-1800 WWW.CONTINENTALFOODSBARBADOS.COM

THE GREEN MONKEY CHOCOLATIER

EMERALD CITY, ST. PHILIP

Renowned for their sophisticated, handcrafted creations, the European trained chocolatiers make their delicious pieces of edible art daily using only fresh ingredients and the highest quality chocolate.

A-ONE CARLTON, BLACK ROACK, ST. MICHAEL

LIMEGROVE: (246) 427-5567

WWW.AONESUPERMARKETS.COM

QUAYSIDE CENTRE: (246) 435-5567

Home of Proper Pork, distributors for Bob’s Red Mill line of health-conscious foods offering a great selection of sundries.

WWW.THEGREENMONKEYCHOCOLATIER.COM

CARTERS HOTEL AND RESTAURANT SUPPLIES

MASSY STORES

MARSHALL TRADING

Wholesale wines, mixers, beer, meats and more! WWW.NIVENDISTRIBUTION.COM

THE GOURMET SHOP

Food gourmet store and upmarket delicatessen selling great food and wine, branded products with great service. T: (246) 432-7711 WWW.THEGOURMETSHOPBARBADOS.COM

THE SHOP AT PREMIUM SEAFOOD

Specializing in quality seafood and meat and offering a range of pastas, sauces, condiments and wines. The perfect accompaniments all in one convenient location. LANCASTER, ST. JAMES.

Commercial kitchen appliances and supplies.

The best - bar noneselection of BBQ’s on the island.

T: (246) 426-2850

T: (246) 432 8453

E: PREMIUMSEAFOODLTD@CARIBSURF.COM

WWW.FACEBOOK.COM/ BWHOTELRESTAURANTSUPPLIES

HTTP://SALES.MTLBB.COM

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WWW.FACEBOOK.COM/MARSHALLTRADING

T: (246) 437-2498 WWW.PREMIUMSEAFOODBARBADOS.COM

SUNDALE TRADING

Wholesale foods from healthy drinks to dried fruits, meats and seafood available from their website or warehouse. WWW.SUNDALEFOODS.COM

SUPREME DISTRIBUTORS INC.

Distributor of a variety of quality products available at their warehouse in Newton, Christ Church or in supermarkets island wide. T: (246) 418-6910 WWW.FACEBOOK.COM/ SUPREMEDISTRIBUTORS

Farmers Markets BRIGHTON FARMERS MARKET Open every Saturday from 6:00 - 9:00 am. BRIGHTON PLANTATION, ST. GEORGE WWW.FACEBOOK.COM/ BRIGHTONFARMERSMARKET

CHEAPSIDE MARKET

Open Monday to Saturday from 7:00 am - 3:00 pm. CHEAPSIDE, BRIDGETOWN WWW.FACEBOOK.COM/CHEAPSIDEMARKETBB

THE DIRECTORY HASTINGS FARMERS MARKET

ARTSPLASH, HASTINGS, CHRIST CHURCH

When hosting an event indulge in a specialty cake or let him deliver a memorable occasion through his catering services.

WWW.FACEBOOK.COM/HASTINGS

T: (246) 266-9091 / 266-9092

FARMERSMARKETBARBADOS

E: ORDERS@FLINDTGOURMET.COM

Catering

MANUELA SCALINI

Open Wednesday, Saturday and Sundays from 8:00 am - 2:00 pm.

BENTO BOX

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FLINDT GOURMET

Fresh sushi and JapaneseCaribbean fusion takeaway. Available at locations across Barbados including Massy Stores. Look out for their new Sushi & Poke Bar opening soon in Warrens, St. Michael. WWW.FACEBOOK.COM/BENTOBOXFOODS WWW.SCOTTSCATERINGBARBADOS.COM/ BENTO-BOX

CARIBBEAN VILLA CHEFS

Personal Chefs, Butlers and Waiters for homes and businesses. T: (246) 233-5102 WWW.CARIBBEANVILLACHEFS.COM

CUTTERS

Catering, meat and cheese platters, award winning rum punch. T: (246) 423-0611 WWW.CUTTERS.BB

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Personal/private plant-based food chef, culinary classes, catering and plant-based lifestyle consulting. E: DETOXBARBADOS@GMAIL.COM WWW.MANUELASCALINI.COM

SCOTT’S CATERING

Specialising in weddings, dinner parties, corporate functions and one-off designer parties. Look for Scott’s Catering Gourmet Line - a fresh organic line of artisanal ‘grab and go’ foods available in retail outlets. T: (246) 256-5551 SCOTTSCATERINGBARBADOS@GMAIL.COM WWW.SCOTTSCATERINGBARBADOS.COM

SPLURGE CAKE STUDIO

Beautiful and delicious cakes, pastries and more. T: (246) 431-0863 E: SPLURGECAKESTUDIO@GMAIL.COM WWW.FACEBOOK.COM/SPLURGECAKESTUDIO

YUMMY MUMMIES

Ann Marie Leach is a plant-based chef focusing on wellness through food. T: (246) 265-5217 E: ALEACH.YUMMYMUMMIES@GMAIL.COM WWW.FACEBOOK.COM/ALEACH. YUMMYMUMMIES

Tours LICKRISH FOOD TOURS

The most exciting, informative and belly-filling cultural tours in Barbados. T: (246) 622-1886 WWW.LICKRISHFOODTOURS.COM

ST. NICHOLAS ABBEY GREAT HOUSE, DISTILLERY AND RAILWAY

Tours are scheduled on Tuesdays and Thursdays at 1:00 p.m. to 2:30 p.m. For large groups or wedding parties, tours can be scheduled for a different date or time. CHERRY TREE HILL, ST. PETER T:(246) 422-5357 WWW.STNICHOLASABBEY.COM

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THE DIRECTORY

Gardening Supplies

SUSTAINABLE BARBADOS RECYCLING CENTRE (SBRC)

Soil, Mulch and Other Soil Amendments. VAUCLUSE, ST. THOMAS T: (246) 425-2255

ADAMS AQUAFARM

Organic Green Water, Fertiliser, Aquaponics Vegetable Garden Systems. T: (246) 230-1042 WWW.FACEBOOK.COM/ADAMSAQUALIFE

WWW.SBRCINC.COM

RHINO RENTALS

Equipment Rentals, Land Clearing Services, Soil, Mulch and Other Materials. T: (246) 230-0206

GROW IT!

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E: INFO@RHINORENTALSBARBADOS.COM WWW.RHINORENTALSBARBADOS.COM

Variety of Sprouts, Microgreens and Wheat Grass T: (246) 230-1333

SEEDBURST NURSERIES

Seedlings, Fertiliser and Growing Media. T: (246) 428-1938 WWW.FACEBOOK.COM/SEEDBURST

SOIL CONSERVATION UNIT Grafted Fruit Trees, Seedlings & Seasonal Fruits. HAGGATTS, ST. ANDREW T: (246) 422-9030

A typical Saturday morning at Brighton Farmers Market.

ISSUE 6 â&#x20AC;¢ SUMMER 2020

Crafted in Barbados

YOUR DELI AT CRANE BEACH OPEN DAILY NAMED AFTER BARBADOSâ&#x20AC;&#x2122; FAVOURITE SANDWICH THE FLYING FISH CUTTER

DELI TREATS ALL DAY, CATERING SERVICES & PREORDERED MEAT/ CHEESE PLATTERS! WE DELIVER!!

FEEL THE WARMTH m.cutters.bb

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cutters.barbados

ISSUE 6 â&#x20AC;¢ SUMMER 2020

Barbados Foodie Issue 6

Articles inside

CONTINENTAL FOODS INC.

RUMS OF ST.NICHOLAS ABBEY

THAT’S MY JAM

WALKERS RESERVE

WHY BARBADOS NEEDS A GEOGRAPHICAL INDICATOR FOR RUM

HOME GARDENING: HOW TO GET STARTED

FOOD GLORIOUS FOOD!

BENEFITS OF A PLANT-BASED DIET

THE TIME IS RIPE FOR US TO SLOW DOWN OUR RELATIONSHIP WITH FOOD