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Land of fire and ice 8th October, 2016

You could be mistaken for thinking this is Mars with its dramatic landscape of volcanoes and lava fields, green fireworks dancing across the night sky and complete vastness (“people only live on the crust of the pizza”), except for the many waterfalls that give the Iceland game away. Geothermal spas are among the main attractions for the two million tourists coming to Iceland each year, who drink the mineral-rich water perhaps unaware that it has just come up from the ground in which it has been for over 16 million years.

Moroccan treasures 30th September, 2016

After eating a delicious pastilla in the hidden labyrinth of the medina in Fes, buying bunches of mint in Casablanca, learning how to cook cous cous in Moulay Idriss, cracking Argan nuts to make the nutritious oil on the road to Marrakech (“the city of palms”) and riding camels into the sunset and almost over the Algerian border, there’s nothing better than sitting down to a “Moroccan whiskey” with ice – green tea with fresh mint and a cube of sugar.

Salad smoothies 3rd September, 2016

Nick requires 40 to 55 kilograms of kale a week, 20 to 30 kilograms of purslane (a tasty, easy-to-grow “weed” and a rich source of omega-3s), four bundles of fresh moringa, over 90 kilograms of ripe banana and plantain (a more savoury variety of banana), 45 kilograms of mango as well as ginger and turmeric to make enough smoothies to meet the growing demand.

The coconut man 22nd July, 2016

Farmer Clarence grabs a machete and starts peeling back layers of coconut, making an indent small enough for me to poke my straw through and drink the refreshing water inside. He then hands me a wedge of coconut skin to use as a spoon and shows me how to peel out the young gel-like flesh inside.

A Caymankind welcome 18th July, 2016

As the sun sets over the Caribbean Sea, the stars appear above as we listen to reggae tunes and share adventure stories while enjoying a magnificent mango and coconut infused degustation.

Buy fresh local produce at school 14th July, 2016

Imagine doing your fruit and veg shopping when you go to pick up the kids from school – all in the one location. For busy parents who “love” doing multiple tasks at once and who wish that there were more hours in the day, this is perfect for you!

Sweet Cayman 6th July, 2016

“If you can farm in the Cayman Islands, you can farm anywhere.” At least, that’s how one prominent local farmer sees it. Three days ago we set foot on Grand Cayman, one of the three islands that make up the Cayman Islands, a British Territory bordered by Cuba, Jamaica and Mexico. A food market reliant on extreme seasons bearing rain and heat with minimal land is proving valiant in this country’s quest to become more sustainable in food production. That’s my first impression anyway.

Turning food waste into fertile soil 6th June, 2016

“Every year 1.3 billion tonnes of food are wasted around the world. This would be enough to feed over three billion people (almost half the world). Only one kilogram of food waste could help to grow between 10-20 kilograms of fresh food by feeding the soil instead of feeding landfills. Until we don’t remember how to appreciate the origin of our food (the soil), our attempts to solve the many social, environmental and economic problems we have will be like trying to hit a Mexican piñata blindfolded,” says Rodrigo Castellanos, Director at ZEA Hungry Goods.

Food is the challenge of our time 31st May, 2016

Did someone say food education? Introducing the From Paddock to Plate food schools program as a food education resource that is educating people about the importance of food, food sustainability and food security so that we can continue to feed a growing global population.

Loyal love 25th May, 2016

They stick close to your heel, instinctively read the movement of sheep and independently make decisions based on their own judgments. Yes I’m talking about the iconic Australian kelpie. Intelligent, reliable and protective. Energetic, courageous and eager to please.

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The Brasserie

Love a local harvest and these gorgeous mutton peppers grown at The Brasserie in Cayman are no exception! Click the link below for tips on how to grow these yellow spicy bites that are a tasty addition to any dish. #frompaddocktoplate #feedyourmind

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