Culinary Tourism

From the field to the plate

It has been said time and time again that we must reduce our food import bill. One way to do this is by a certain effort to “Eat Bajan”. The recent Eat Bajan day was one such initiative.

Friday, November 18, was designated Eat Bajan Day when everyone was encouraged to eat just locally produced food. Aside from lowering our carbon footprint and import bill, our local food is usually fresher and healthier and its production supports local jobs and strengthens our economy.

Fresh local vegetables are available not only in the supermarkets, but at many locations island wide; the choice is yours.

Some may choose the cultural interaction with wayside vendors or vendors in the more organized setting of public markets, such as the Cheapside and palmetto markets, while others may want to drive in the country with the family and stop at the St. George Farmers’ Co-op shop at the St. George Church – a market which has been in existence for many year and is always a hive of activities!

You may go yet further afield to the Redland Farm Shop, which boasts not only fruits and vegetable but delicious fresh golden apple juice and a variety of preserves. If you travel further east, you can visit the farm shop at Buttals Plantation.

On Saturday s, if you are an early riser, you can experience Brighton farmers’ market in the picturesque St. George Valley, with its diverse offerings of fruits, vegetables, eggs, bread and pastries, art craft and local preserves.

Other communities markets are setup from time to time and are usually well advertised.

Healthy pastime

Over the years, industrious Bajans have set up roadside stalls at strategic locations around the country side where motorist can pause and purchase their fruits and vegetables.

Of course, “roast corn” vendors are part of Bajan tradition and coconut vendors have joined them in recent years. Coconut water is even available in supermarkets.

Harvesting roots crops, or ground provisions, by the rod (a ten-foot-long bed) is an age-old bajan tradition still practised today.

Not only are your sweet potatoes and yams as fresh as they can be, you also benefits from exercise and fresh air when digging them. Or you may pick your own pigeon peas or sorrel – another healthy and profitable pastime that saves you money.

Eat Bajan Day was launched by the Graham Gooding Trust last year with the help of Super Centre supermarkets, which offers specials on local produce and real bajan meals in all their delis that day.

This year, Super Centre was again the major partner but everyone especially hotels and restaurants, were encouraged to support the effort which was again deemed a success.

We continue to hear of the need to link agriculture and tourism, but this will remain a thought until we turn it into real action.

How many local tourism brochures have you seen that feature the source of local foods, that is, farms?

Reducing food import

On my recent visit to Canada, I was impressed by the emphasis their tourism industry places on agriculture. The feeling is that Canada still imports too much of its food and every effort is being made to reduce these imports.

I picked up an attractive publication entitled Ontario’s Southwest 2011 Culinary Tourism Guide (www.ontariosouthwestculinary.com) produced by the Southwest Ontario Tourism Corporation with funding from the government of Ontario.

The message from the minister of tourism and culture was that culinary tourism is a growing industry in Ontario. The minister goes on to say that “taste is one of the best ways to experience a place and our province is rich with local flavours... from farm to table, you’ll discover fresh local produce, finely crafted gourmet products and incredible warmth and hospitality”.

“This new guide is a fantastic showcase for the region, highlighting fine dining, food festivals, farm tours and farmers’ markets....”

The executive director of the Ontario Culinary Tourism Alliance explained: “Culinary tourism is all about the experience of an authentic ‘taste’ of a place, rooted in its territory. It starts with agriculture and the people who grow our food.

“It moves to the artisans that craft the ingredients into tastes such as wine, cheese and beer. It travels to the plate through the craft of cook and chef. We celebrate it at our tables and in our communities through festival and events....”

We in Barbados need to take a leaf out of Ontario’s book and emphasize not only the end product, but the journey that produces the end product. Let’s get our culinary tourism going – from the field to the plate!

Taken From: The Nation News Paper

Weitten By: The Agrodoc