WELCOME TO THE FROM
PADDOCK TO PLATE SCHOOLS PROGRAM
In Cayambe, one hour south of the Columbian border, roses (one of the biggest industries in Ecuador along with oil from the Amazon, bananas and shrimp) grow directly upwards towards the overhead sun and indulge in the 12 hours of sunlight no matter what the season, routinely rising at 6am and setting at 6pm.
This dimply bright green orb the size of a cantaloupe has always created interest and intrigue. Why now for a breadfruit comeback? It’s high in fibre, antioxidants, calcium, iron and potassium.
Deliciously sweet with a soft, butter-like consistency, it’s no wonder that Christopher Columbus called the papaya the “fruit of the angels”.
Cupid is just around the corner and to celebrate, I thought I’d create one of my all time Valentine’s Day favourites. Forget the chocolates – do something good for your heart with this heart-healthy, delicious and refreshing salad that is really easy to make.
Along with increasing the flavour and nutrition of your meals, you can feel totally smug about doing your bit for the environment. “Growing your own will reduce your impact on the environment and save money that may otherwise be spent on artificial flavours and colours out of a packet,” says Louise. She shares her tips with 9Homes.
From Paddock to Plate, the program which brings commercial agriculture concepts into the classroom, has prepared material for the new school year including videos, recipes, an app and worksheets.
Bright pinks and dark greens, vibrant yellows and bold purples, fiery oranges and vivid reds are just some of the colours from the rainbow that when combined, make even your least favourite vegetables look wildly appetising. Not a bad idea for the children’s lunchboxes I hear you say?
It’s conch season in Cayman. And it doesn’t matter what mode of transport you have; boat, kayak or paddleboard, you can forage for these large edible sea snails if you know where to look.
Ask a child where milk comes from and they’re likely to say “cows”, but would know little about the workings of the dairy industry. Ask a child where flour comes from and they might say “wheat” or “corn”, but ask them how it gets from the field to the supermarket shelf and they’d likely come up blank.
A mountain of “thrown out” bread is piled in the corner of the recycling factory instead of making its usual route to landfill. The squashed rolls and leftover loaves from bakeries, supermarkets and fast food chains are tipped into the specially designed “do want don’t want” machine, plastic wrapping and all. The end result? Breadcrumbs for the cattle and recycled plastic for garbage bags.
