tag:blogger.com,1999:blog-89233893494406215172024-02-07T19:41:20.888+00:00Dipa's Daily DumplingsAnonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.comBlogger115125tag:blogger.com,1999:blog-8923389349440621517.post-71189431327459770372015-10-25T10:30:00.000+00:002015-10-25T10:30:01.129+00:00"Budapest eat finger's!!!"<div dir="ltr" style="text-align: left;" trbidi="on">
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We said our byes to Patrick and his family, then hopped on a bus, then a train then another train into Hungry.<br />
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Our destination was Budapest, to see Jess. We planned to arrive for her birthday, and luckily things worked out. She met us at the train station, then took us to her gorgeous flat in the Jewish District. After being in the countryside for just under a week, it did feel a little bit discombobulating being in a new and unfamiliar city. But being a city girl, I soon adjusted. I fell in love with Budapest instantly. It was vibrant, unpretentious and oozed charm. Everywhere I looked, I found myself being awestruck, either by the architecture, street art, interiors and even the people. Little pockets of the city stood frozen in time, as if going into movie set.<br />
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<tr><td class="tr-caption" style="text-align: center;">Three-D Tree</td></tr>
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Naomi, Jess’s sister also joined us in Budapest for birthday celebrations. We went out in town, had a few drinks, a nice Greek dinner and finished of with some super fancy cocktails at the Warm Up bar.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCL4Jh-TcTJCgMzr54dLTzbRh83KtBwOGFd5KlXePxlK03SPxAJLMfRgIaGitHZE59tOv5yo7-4x-IJjaxGQkGZOdd9zAX8BEgegdrVhrYmKmlYHGxvhyDM-2vNJnrRzwV75GN1wagoYrP/s1600/Jessica+Birthday.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCL4Jh-TcTJCgMzr54dLTzbRh83KtBwOGFd5KlXePxlK03SPxAJLMfRgIaGitHZE59tOv5yo7-4x-IJjaxGQkGZOdd9zAX8BEgegdrVhrYmKmlYHGxvhyDM-2vNJnrRzwV75GN1wagoYrP/s400/Jessica+Birthday.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Birthday cake from mama wise!</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Budapest Eat Finger's!!!... ?</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglz39mHY01oVH5AHyIBx-Kyjvi0uZ7rCzOA4re5ZmiQJwmbrxm4z5ZEOh1qtUf5g4Qn7UisXpEVpNZi_UaOFVhDout3dIS1gNmhW_ksiobKTFVzJ68FWiJQdnHBMOjorehONEMIISo_n-h/s1600/Warm+Up.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglz39mHY01oVH5AHyIBx-Kyjvi0uZ7rCzOA4re5ZmiQJwmbrxm4z5ZEOh1qtUf5g4Qn7UisXpEVpNZi_UaOFVhDout3dIS1gNmhW_ksiobKTFVzJ68FWiJQdnHBMOjorehONEMIISo_n-h/s320/Warm+Up.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Great cocktail bar serving fancy cocktails and shots in the Jewish District</td></tr>
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In the morning Jess and I went to the local shops to pick up some food. It was a bit of a strange combination of ingredients: bread and hummus from the Jewish shop, Hungarian sausage from the butchers, and pomelo from the green grocers. Nonetheless, it was perfectly pleasant, and set us up for our busy days.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlwWDGqyz8krXlYJxVGTHM1XqqeI374R1vOgThLO54Y3AUN-F7NHmUXEA7s7xp3MMVv5rH1NwvLsG5i0oa5HSDUQjHLaQYJ5Yv-167e84cA4NgzD5YFF4R76hVQvWhsmSoEqEDitNWQ1r/s1600/Breakfast.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlwWDGqyz8krXlYJxVGTHM1XqqeI374R1vOgThLO54Y3AUN-F7NHmUXEA7s7xp3MMVv5rH1NwvLsG5i0oa5HSDUQjHLaQYJ5Yv-167e84cA4NgzD5YFF4R76hVQvWhsmSoEqEDitNWQ1r/s400/Breakfast.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Breaky</td></tr>
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Laura and I went to explore the town whilst Jess went to classes and Naomi worked from home. We went to the Hungarian House of Photography where we found this guy outside. I couldn’t resist, I had to take a picture:<br />
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<tr><td class="tr-caption" style="text-align: center;">Homeless man peacefully asleep on statue</td></tr>
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We did some food shopping on our way home, to make bryndzové halušky in the evening as Jess and Laura had both brought some bryndza from the festival. Wilson, a friend of Jess’s also come over for dinner and was interested in seeing the process.<br />
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<tr><td class="tr-caption" style="text-align: center;">Wilson helping Laura in the kitchen</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpiWdv37D8DfIfhQoR0jXGQRpiiqgQuosTbqAUJIO1-EUJ3DYgXvNLG2ec1l8gh044vnDibR0k4ofCsptvflTfhABJSRt4tI81i_G4YusTc21agz8yxjznKWQWf3i1yquCWYJk02NWZIZy/s1600/IMG_4944.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpiWdv37D8DfIfhQoR0jXGQRpiiqgQuosTbqAUJIO1-EUJ3DYgXvNLG2ec1l8gh044vnDibR0k4ofCsptvflTfhABJSRt4tI81i_G4YusTc21agz8yxjznKWQWf3i1yquCWYJk02NWZIZy/s400/IMG_4944.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bryndza (sheep's cheese)</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Laura’s bryndzové halušky</td></tr>
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<b>Laura’s bryndzové halušky</b><br />
Despite buying the wrong type of flour, the halušky turned out great. We made a few alterations, like making a sour cream and chive sauce to accompany the dish. But it worked pretty well. That night some of Jess’s friends came over and later we went out till the wee hours of the morning. I don’t remember feeling hungry once. It’s a workingman’s dish and can make you feel very sleepy after. Portions don’t have to be too big, although often it’s hard to resist as it taste so good. I find drinking palinka whilst cooking, and before and after the meal helps.<br />
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<u>Ingredients (Feeds 6):</u><br />
4 medium sized potatoes<br />
4 cups of wholemeal flour<br />
1 egg yolk<br />
Bryndza, or a soft sheep's cheese<br />
Smoked pork belly 400g, cubed (must be very fatty)<br />
Sour cream<br />
Chives, finely chopped<br />
Salt and pepper<br />
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<u>Method:</u><br />
1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Start by putting the cubed pork belly in a frying pan on a very low heat. It doesn’t require any oil. Check on it from time to time<br />
2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Grate the potatoes on the finest side of a grater. It is hard work, but worth it. I recommend doing it with friends and taking turns. Also have some palinka on the go, it helps<br />
3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Mix in the flour and egg yolk into the potato mixture till it resembles the consistency of mashed potato<br />
4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Bring water to boil in a large sauce pan. Add a pinch of salt<br />
5.<span class="Apple-tab-span" style="white-space: pre;"> </span>Using a flat grater on the smooth side, slowly press through the potato mixture into the boiling water. The halušky will sink at first, so be paitent, and wait till it floats on the surface. You will have to do this in batched. Keep the cooked halušky in a warm container/pot<br />
6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Once all cooked, add the bryndza to the halušky and mix through<br />
7.<span class="Apple-tab-span" style="white-space: pre;"> </span>Make sure your belly lardons are crispy and golden, and that there is enough hot fat in the pan. This is especially important and it melts the cheese a little<br />
8.<span class="Apple-tab-span" style="white-space: pre;"> </span>In a separate bowl mix the sour cream and chives together<br />
9.<span class="Apple-tab-span" style="white-space: pre;"> </span>To serve, spoon some of the halušky mixture onto a plate, add some of the sour cream and chive mixture and top with the belly lardons and some hot fat<br />
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Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0tag:blogger.com,1999:blog-8923389349440621517.post-70520052129444446452015-10-24T10:30:00.000+01:002015-10-24T10:30:00.849+01:00Sebechleby and Krupina<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: white; font-family: Arial; font-size: 13.3333px;">The morning of our last day in Slovakia was spent chilling in Sebechleby, a quaint little village where Patrick’s mum lives. We were sat in the village square when suddenly a soviet style song was played over loud speakers, followed by an announcement. A few people came out of their homes and headed towards a parked white van. Laura, who had already been to Slovakia a number of times before, told me it was to let people know there was someone passing through the village with goods to sell. It seemed a little bit bizarre at first, but when I thought about it, it actually made perfect sense, as I doubt twitter and facebook are used much by the elderly women of Sebechleby. I couldn’t imagine public announcements going down well in a place like London though. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">War memorial in Sebechleby town square</td></tr>
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<span style="background-color: white; font-family: Arial; font-size: 13.3333px;"><br />We headed towards Krupina, the nearest town to do some shopping. On the way we stopped for lunch. Feeling a little bit sniffly, Laura and I opted for the garlic soup. It sorted us right out. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Garlic soup</td></tr>
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<span style="background-color: white; font-family: Arial; font-size: 13.3333px;">Once in Krupina, our first stop was the pharmacy. Not for medicine, but for tea! It seems that if you have an ailment, the first subscription is a wild herb tea. They have over 300 blends in the pharmacy, each for a different ailment. It was really interesting to talk to Vlado, who is a botanist for a herbal tea blending company, about the medicinal qualities of mountain and forest plants. It has definitely made me think more about looking more locally for healing plants. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Slovakian pharmacy</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Tea blends for ailments</td></tr>
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<span style="background-color: white; font-family: Arial; font-size: 13.3333px;">We stocked up on tea, then went up to our final viewpoint in Slovakia, where you could see the entire town of Krupina. </span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2SOiKQkKvzODB-zLoHTH8HIR29yKrktuB9HVQC3vds-qyDg9OWs-rfFimVNVbGIf-MjMu0ii3IoL4yn2bPdw8hrZLzRTPV_QnSJH_lNTLusk1OTs_yfqxffqu4j8jzVCIyiemqBjHwVX/s1600/View+of+Krupina.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg2SOiKQkKvzODB-zLoHTH8HIR29yKrktuB9HVQC3vds-qyDg9OWs-rfFimVNVbGIf-MjMu0ii3IoL4yn2bPdw8hrZLzRTPV_QnSJH_lNTLusk1OTs_yfqxffqu4j8jzVCIyiemqBjHwVX/s400/View+of+Krupina.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View of Krupina from a watch tower</td></tr>
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<span style="background-color: white; font-family: Arial; font-size: 13.3333px;">Knackered and feeling sad that our Slovakian adventure was coming to an end, we retreated back to Patrick’s mum’s house where we were treated to a lovely homemade dinner of stuffed peppers and bread dumplings. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Stuffed peppers</td></tr>
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<span style="font-family: Arial;"><span style="background-color: white; font-size: 13.3333px;">Patrick had borrowed a book on Slovakian food from a friend that was filled full of quirky illustrations. We made hot toddies and looked through the book. It was a little bit emotional, as it made me realise how much more there was to discover in the country, but how little time we actually had. </span></span></div>
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<span style="font-family: Arial;"><span style="background-color: white; font-size: 13.3333px;">I learn’t a great deal about the Slovakian culture through their cuisine, and realised that often language barriers can be broken through food and drink. I must admit, I was a little apprehensive about traveling to Central Slovakia, as I wasn’t sure how and whether small town Slovakians would receive someone from a non-european background, especially since the government made their views clear on where they stood with regards to taking in migrants so recently. But, all my fears were proved wrong. Not only are Slovakians welcoming and hospitable, they also have a lot of respect for the natural world. Their resourcefulness and appreciation for their environment is admirable and something we could all learn from. From my short time in the country, I will take away a new philosophy: take care of nature and nature will take care of you. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Slovakian Illustrations</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Fork in pig</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBQlZQ5blLt2FZo6QkoMFXOYxLVLKQ1up_CMxF2tS2-kp_T4mRCHM97Y-Us3fmgoYLcANAzEfJo1TtbxY2V-4ZKLMVos6f3-Iq6Q9sRLUjODIN7dIcLH1jjIm8KgOUm7zMTmJ2RIjL0h2/s1600/Slovakian+Kitchen.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBQlZQ5blLt2FZo6QkoMFXOYxLVLKQ1up_CMxF2tS2-kp_T4mRCHM97Y-Us3fmgoYLcANAzEfJo1TtbxY2V-4ZKLMVos6f3-Iq6Q9sRLUjODIN7dIcLH1jjIm8KgOUm7zMTmJ2RIjL0h2/s400/Slovakian+Kitchen.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slovakian kitchen</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVpF-OPLODxc3plmHlhjVLlWQKM7UroAQ6jbUXVaLfC1qOO3IfwOLBdobPnx2bLrmx0Tof8fEL3TEXpDHjbrVG9d4nXFKkt058R22UbG5Dilvict767NzFr-kkh6UF6Rv_89mBCf6Gs0m9/s1600/WIne+Making+Illustration.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVpF-OPLODxc3plmHlhjVLlWQKM7UroAQ6jbUXVaLfC1qOO3IfwOLBdobPnx2bLrmx0Tof8fEL3TEXpDHjbrVG9d4nXFKkt058R22UbG5Dilvict767NzFr-kkh6UF6Rv_89mBCf6Gs0m9/s400/WIne+Making+Illustration.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Making wine</td></tr>
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<span style="font-family: Arial;"><span style="background-color: white; font-size: 13.3333px;">We hit the sack, to get up early in the morning to make our way to Hungry. </span></span></div>
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Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0tag:blogger.com,1999:blog-8923389349440621517.post-51298241226739688882015-10-23T10:30:00.000+01:002015-10-23T10:30:01.061+01:00Rolling in the hills<div dir="ltr" style="text-align: left;" trbidi="on">
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To make most of our day we woke up early, made a quick breakfast and headed out in Patrick’s car with his friend Michel. Our destination was Banská Štiavnica, a small medieval town in the central region of Slovakia. It’s known for its historical buildings and is also a UNESCO World Heritage Site. On the way, we made a few pit stops at scenic viewpoints. </div>
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<tr><td class="tr-caption" style="text-align: center;">Rolling hills of Central Europe</td></tr>
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We stopped at a restaurant on our way into town, which was recommended to us. Unlike the more traditional Slovakian restaurants that had similar menus, the Penzion Na Kopci not only had a female chef, but she was known to brake a few rules when it came to Slovakian cuisine. Her menu is less conventional, as it combines traditional dishes with a more international flair. We all started with some venison pate served with wildberry compote. The boys followed this up with the Pyramida: roasted chicken breast, pork fillet, chicken liver, Ermine cheese and a roquefort sauce. Laura had the baked camembert served with a creamy blueberry sauce, whilst I was glad to see some fish on the menu, so ordered potatoes stuffed with smoked salmon and sour cream. </div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-3Ryphil0gdYch1EWy0i0tg2NrisV8pHy3WClHfsW8fhRAfDQEW1p_OJq3QiDaoWLKIoDt9G40yKMfScznWY7HwEv3Som5jqYU-VKhrDOCVf38LdoKZ9RDWLOeZFKEL7j7wF-T2zUanw/s1600/Venison+Pate.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN-3Ryphil0gdYch1EWy0i0tg2NrisV8pHy3WClHfsW8fhRAfDQEW1p_OJq3QiDaoWLKIoDt9G40yKMfScznWY7HwEv3Som5jqYU-VKhrDOCVf38LdoKZ9RDWLOeZFKEL7j7wF-T2zUanw/s400/Venison+Pate.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Venison pate</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIw86SV12GEJ84tMu8TPcAGcRrefyCx83VXtolROUAy_7aMzRNrfntXWqoWeFJhTfnW0o6nS21OW24hvyrNvh6NLmO7uRV_eFsQxy4zNkJdYaaVjMGJml5UciUcV-WsA4Y-BbrC49VIdv0/s1600/PYRAMIDA.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIw86SV12GEJ84tMu8TPcAGcRrefyCx83VXtolROUAy_7aMzRNrfntXWqoWeFJhTfnW0o6nS21OW24hvyrNvh6NLmO7uRV_eFsQxy4zNkJdYaaVjMGJml5UciUcV-WsA4Y-BbrC49VIdv0/s400/PYRAMIDA.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pyramida</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVJkBu36aKFlZiQOIILmwoO9Ndz5Q18_myROkdn38B0jxoIl7c_74JOHHA6ZttUKMN-9nOQwrvtHlA_RMDhYIEuDOzAgCfvy5cV2xkrinP55C5P4j-u9R8QT48xO02guHpg24g022xYiG/s1600/baked+camembert.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOVJkBu36aKFlZiQOIILmwoO9Ndz5Q18_myROkdn38B0jxoIl7c_74JOHHA6ZttUKMN-9nOQwrvtHlA_RMDhYIEuDOzAgCfvy5cV2xkrinP55C5P4j-u9R8QT48xO02guHpg24g022xYiG/s400/baked+camembert.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Baked camembert</td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlVsBcnWgpRiSVWUfBU2_GA4mlBIwT90-ZRD6XDiG3gx7NbYoOKdTN8rayRvI7cSrL8Ieim0M7f1qWdFdUIuzmTV4LPBOd5K503ORGK0bgQUp1MMenuPnBm-NiWvumuG61kFK_DsjzXvf/s1600/Stuffed+Potatoes.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTlVsBcnWgpRiSVWUfBU2_GA4mlBIwT90-ZRD6XDiG3gx7NbYoOKdTN8rayRvI7cSrL8Ieim0M7f1qWdFdUIuzmTV4LPBOd5K503ORGK0bgQUp1MMenuPnBm-NiWvumuG61kFK_DsjzXvf/s400/Stuffed+Potatoes.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Stuffed potatoes</td></tr>
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The food was fantastic. It was fresh, different and really well thought out. The flavours were well balanced and the meal didn’t feel overly heavy compared to more traditional Slovakian cuisine we had tried before. Our view from where we were sat on the terrace of the restaurant was also rather breathtaking. </div>
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<tr><td class="tr-caption" style="text-align: center;">Banská Štiavnica</td></tr>
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After lunch we went to a cute little coffee shop where we ordered coffee as well as every cake on the menu. We had two cakes each. Gluttonous? Not at all! </div>
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Time slipped away fast, and there was still so much to see. We hopped back in the car and headed to one of the nearby lakes, Velka Vindsachta. We chilled there for a little bit, then headed back towards Krupina to pick up Michel’s girlfriend then headed over to his family farm. </div>
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<tr><td class="tr-caption" style="text-align: center;">Velka Vindsachta</td></tr>
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On arriving to the farm, we were greeted by three of Michel’s family members sat outside around a large vat of boiling water, plucking three plump headless chickens. Their father was in the barn milking the family cow. We had a tour of the farm, but unfortunately I was unable to take any decent pictures as it was already dark by now. This is the best of a bad bunch. Some very cute curious sheep.</div>
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<tr><td class="tr-caption" style="text-align: center;">Curious sheep</td></tr>
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Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0tag:blogger.com,1999:blog-8923389349440621517.post-17280960192859064282015-10-22T01:00:00.000+01:002015-10-22T01:00:19.490+01:00Pickled<div dir="ltr" style="text-align: left;" trbidi="on">
The next day I woke up with a hangover. The best cure for a hangover? Pickles!<br />
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We had a simple breakfast of pickles, cured meat, cheese, tomatoes and bread. The day went by slower. We helped with the cleaning, which was a bigger task than we expected. We had a break, and Matush, a professional archer showed us how to use a bow and arrow. We killed a fair bit of time doing this. It was extremely addictive.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1G7bLN2SPPuVCcJ8o5_wgjhU08BdrV9PMXEeN6vMSkCwf_C13ZidNuWO2lVZeucSNZjNyXJorH0ZVGYeSidYBCmNx9Kx-EzCxptB2uUfiyoP-uRe095KRHbQl5OaI11Bc6oAolq-YwWH/s1600/Shooting+Rainbows.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn1G7bLN2SPPuVCcJ8o5_wgjhU08BdrV9PMXEeN6vMSkCwf_C13ZidNuWO2lVZeucSNZjNyXJorH0ZVGYeSidYBCmNx9Kx-EzCxptB2uUfiyoP-uRe095KRHbQl5OaI11Bc6oAolq-YwWH/s640/Shooting+Rainbows.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Shooting Rainbows</td></tr>
</tbody></table>
<br />
By the end of the day the cottage was looking cleaner, and the outside area had nearly returned to normal.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9j3scbpncPyvJJAiS3879i2HlBz96DDwX5JhFdaiaG_z1og4j-TyCVePHTLWXcAXrMVPCSaqesm0arjdxdFosRAAK-zSCAefvlO4Bw0G_XJL1tCTbZaCCyMLl17EOEuPr15DkKe2w7-W/s1600/Patrick%2527s+Cottage%252C+Stara+Hora.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF9j3scbpncPyvJJAiS3879i2HlBz96DDwX5JhFdaiaG_z1og4j-TyCVePHTLWXcAXrMVPCSaqesm0arjdxdFosRAAK-zSCAefvlO4Bw0G_XJL1tCTbZaCCyMLl17EOEuPr15DkKe2w7-W/s640/Patrick%2527s+Cottage%252C+Stara+Hora.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Patrick's cottage</td></tr>
</tbody></table>
<br />
In the evening we went for a walk up one of the surrounding mountains where there was a large white cross. Although no-one really knew why it was there. The view from the top was outstanding. The walk down in the dark really wasn’t!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvNc5iIzHsrZjeRPFHvsvXcJiRlmlPDRm0EFeG4mlb4l6k7yUBJRiAlK6WwUjJ3Y5otub_AL9qMWvbDGP9RQrxLbdQpdRai1Uhyphenhyphen-8vBb0lXgx1S2nUOxO-m7yOu8Z2eIR6XZGZiTQgT8A/s1600/View+from+the+cross.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvvNc5iIzHsrZjeRPFHvsvXcJiRlmlPDRm0EFeG4mlb4l6k7yUBJRiAlK6WwUjJ3Y5otub_AL9qMWvbDGP9RQrxLbdQpdRai1Uhyphenhyphen-8vBb0lXgx1S2nUOxO-m7yOu8Z2eIR6XZGZiTQgT8A/s640/View+from+the+cross.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">View from the white cross</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
That evening we had Kapusta left over from the festival. It was especially delicious a few days after. To top of an already very tasty soup, Matush sliced up some raw garlic very finely and garnished the hot soup with it. It added a very subtle acidity to the dish, without being overly garlicky. The Slovakian really like their garlic, but unlike the pungent stuff we get in our supermarkets, Slovakian garlic has a far more modest flavour. We played dice outside by the fire and had a reasonably early night. The next day we would be going sightseeing around the mountain towns.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpQrLKn2Hk255vL-c6RWWmfZcz9xvfOV2kkcrtx-c8PsbeJ2XnXP9OSUJDCdLxm_B1xdzC9s3gNEt0clXKx9WaIq7O7zYQKj-Egkm07wCF4gvvpwoWiyO8XoBcUs3E1DmSrKCT-fDua86/s1600/By+the+fire.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLpQrLKn2Hk255vL-c6RWWmfZcz9xvfOV2kkcrtx-c8PsbeJ2XnXP9OSUJDCdLxm_B1xdzC9s3gNEt0clXKx9WaIq7O7zYQKj-Egkm07wCF4gvvpwoWiyO8XoBcUs3E1DmSrKCT-fDua86/s640/By+the+fire.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Warming up by the fire</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqQ9vwTv22pLaNQm6YzKl-sEbtRBewryle2CBH6AEpbPCE_S1Ibvv2rVqdXmcF8l11j_hMwee5A4DxJudPSU6GNdtONH95fxWrjRwyj9vPGhHKvY_1cz_m2yO1SUwLAGverlUIRL19z3m/s1600/Patrick%2527s+Kapusta.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZqQ9vwTv22pLaNQm6YzKl-sEbtRBewryle2CBH6AEpbPCE_S1Ibvv2rVqdXmcF8l11j_hMwee5A4DxJudPSU6GNdtONH95fxWrjRwyj9vPGhHKvY_1cz_m2yO1SUwLAGverlUIRL19z3m/s640/Patrick%2527s+Kapusta.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Patrick's Kapusta</td></tr>
</tbody></table>
<br />
<b>Patrick's Kapusta</b><br />
This is a simple stew that is thickened using skin and bones. Patrick used lamb that had been reared, and and smoked, on Vlado’s farm. The sauerkraut was also homemade.<br />
<br />
<u>Ingredients:</u><br />
Game/red meat of choice with skin and bones<br />
Bay leaf<br />
Whole onion<br />
Good quality sauerkraut<br />
Potatoes chopped<br />
Dried mushrooms, soaked in water overnight, drained than sliced<br />
Sweet paprika<br />
Garlic, thinly sliced<br />
Sour cream to serve<br />
<br />
<u>Method:</u><br />
1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Boil the meat with the skin and bones in water with a few bay leaves on a slow fire for a couple of hours<br />
2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Skim the impurities and remove the skin and bones<br />
3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the sauerkraut, potato and mushrooms to the soup<br />
4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the smoked paprika and season<br />
5. Leave a couple of days if possible <br />
6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Serve with the garlic and sour cream<br />
<br />
<br />
<b>Sauerkraut</b><br />
Every family has their own recipe for sauerkraut. It’s eaten a great deal in Central and Eastern Europe that there are bound to be many variations. Although I have eaten my fair share of sauerkraut, I have never made it. This is Patrick's recipe which is tried and tested.<br />
<br />
<u>Ingredients:</u><br />
White Cabbage<br />
Caraway seeds<br />
Bay Leaf<br />
Salt<br />
Pepper<br />
Sugar<br />
<br />
<u>Method:</u><br />
1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Thinly slice the cabbage<br />
2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Place in a large bowl and salt. Allow to sit for 15-30 mins till it starts to release water.<br />
3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Add the caraway seeds and bay leaf<br />
4.<span class="Apple-tab-span" style="white-space: pre;"> </span>Take the cabbage and place it in a jar, packing it down so that the liquid rises to the top<br />
5.<span class="Apple-tab-span" style="white-space: pre;"> </span>Continue to do this so that all the cabbage is submerged in the liquid. It may take a couple of days<br />
6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Leave to ferment for a few months, or until bubbles stop forming<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0tag:blogger.com,1999:blog-8923389349440621517.post-40726051427523023162015-10-20T10:30:00.000+01:002015-10-20T17:36:20.743+01:00The Clean Up<div dir="ltr" style="text-align: left;" trbidi="on">
The day after the night before. I should have woken up to a banging headache. Fortunately I didn't. I felt pretty fresh. Maybe it was the clean air, or the quality of the brewed drink, or maybe even the amount of food we ate. I have no idea, but it wasn’t too bad. Great, because we started our day with… yep, some more burciak. Because it only lasts a week, we had to get through it all before it went bad. I didn’t mind, I actually liked the stuff.<br />
<br />
For breakfast we had Perkelt, which was also on Patrick’s menu the day before, although we hadn’t had the chance to try it. It is a meat stew, in this case it was local venison, that has a tomato and pepper base and is served over halusky. This particular perkelt was made by Vlado, Patrick’s friend who, like me, has a passion for all things spicy. Nice! The perkelt was spiced with home grown naga morich chillies. It was the best thing I had eaten on the whole trip. The depth of flavour, the slight tang from the tomatoes and the kick from the chilli pepper was refreshing and vastly different from the other food we had tried in Slovakia.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3BRHEMTezmX5ae7O_PSOvRKPdOHmnm_ozJypB5CKKaTDAASQ2Z_aMbTu6OoVSUa4Sj0MbLwCyjsQ27Bha71dKtKQ1xSajrTSsHeLp1O5pfA5EIj00KzKDFgrXq7jMTH49c1X6-8cgm9-/s1600/Perkelt.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI3BRHEMTezmX5ae7O_PSOvRKPdOHmnm_ozJypB5CKKaTDAASQ2Z_aMbTu6OoVSUa4Sj0MbLwCyjsQ27Bha71dKtKQ1xSajrTSsHeLp1O5pfA5EIj00KzKDFgrXq7jMTH49c1X6-8cgm9-/s400/Perkelt.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Perkelt</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlCQUNabVi9UQ4qdyYuPOycB8QlDnW7uecp9q1B-dClKctV5cCnccolTpJOOLa_Cjj-loukcSfB8yreGsdrYa1eTqtC451J2TPfJriN12zqCwaQWSwEhVnQKbuLLiR8Kx9sY6UdeRhT-V/s1600/Naga+Morich.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZlCQUNabVi9UQ4qdyYuPOycB8QlDnW7uecp9q1B-dClKctV5cCnccolTpJOOLa_Cjj-loukcSfB8yreGsdrYa1eTqtC451J2TPfJriN12zqCwaQWSwEhVnQKbuLLiR8Kx9sY6UdeRhT-V/s320/Naga+Morich.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Naga Morich Chilli Pepper</td></tr>
</tbody></table>
<br />
I had to get the recipe. I knew my attempt to make perkelt would never compare to Vlado’s, but it was worth a shot. It was clear when talking to Vlado, that his process of cooking perkelt didn’t really follow a recipe as such, but rather had some important elements to it. For example, he stressed the importance of using pork fat instead of cooking oil. This changes the structure of the stew, so it is thicker and gives the whole dish a richer and deeper flavour. He also said that the peppers and tomatoes had to be cooked right down so that only the skins are left and the excess water from them evaporates. Also, for every kilo of meat a kilo of onions should also be used. (Recipe below).<br />
<br />
So after breakfast, the day continued. Jess had to leave to go back to Budapest and there was a great deal of clearing up that needed to be done. Patrick and his buddies got down to this, whilst Laura and I went for a stroll around Stara Hora. The place seemed so different. People were packing up, shifting bits of outdoor furniture, and trying to sell their last gallons of burciak. There was also a massive clean up session that started and finished before we even had time to help out. It was incredible to see the village come together in a joint effort. On our walk, we bumped into Patrick’s older brother, who is also the mayor of the local village. Again in true Slovakian fashion, we were offered a shot of palinka, a bottle of burciak and some food. This time it was cold pork soup with vinegar onions. Weird as it sounds, it was really good.<br />
<br />
We got back to the cottage to find ribs cooking on the the barbecue. We weren't complaining. A bottle of Jack Daniels was open and the burciak was put to rest (for a while).<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNlRDzPUUH1jQBLwr5RDHdx_P6J9gY0S0Q8R0QxSGF8CRHhfe5kVfJi4t6fzc2E81EZ6eJA8mZ64t6DNOcfMjy1FYNWBJT77OZ6fuN5llP-ID_FaO4mKmij7nt7GshC6oT3NLY99DrpQGK/s1600/Ribs+on+the+BBQ.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNlRDzPUUH1jQBLwr5RDHdx_P6J9gY0S0Q8R0QxSGF8CRHhfe5kVfJi4t6fzc2E81EZ6eJA8mZ64t6DNOcfMjy1FYNWBJT77OZ6fuN5llP-ID_FaO4mKmij7nt7GshC6oT3NLY99DrpQGK/s400/Ribs+on+the+BBQ.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ribs on the barbecue</td></tr>
</tbody></table>
Everyone was in a bit of a celebratory mood. The boys had been busy the day before, so didn’t really have time to enjoy the festival, although they did really well and took in nice profit. Some of the older guys from the village popped by. Stories from the festival were shared and a few laughs were had. I had no idea what was being said. I couldn't help but laugh anyway.<br />
<br />
It got to that point in the night when everyone was getting a little bit peckish. So, Matush, Patrick’s friend set about cooking. A frying pan was graced with a large spoonful of goose fat, in which a potato pancake was shallow fried and topping with cheese and chives. A jar of pickles was opened and some more JD was poured. I remember wondering at this point when I had my last fresh vegetable. But I didn’t ponder on that thought for too long.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKku8d4h3RimFNKi38Dt55TAglgQnhb1xeAs9wTgQMHdvHONYIrYJls3Oay1TMn0nxXBpS0mGgyDLZoD6hw0ByqOnBxqn40trXZSmpnU4MHgX7Pqf8HHFV1GdD_-RxJa0EQXWQh4Wylke/s1600/Lockshec.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGKku8d4h3RimFNKi38Dt55TAglgQnhb1xeAs9wTgQMHdvHONYIrYJls3Oay1TMn0nxXBpS0mGgyDLZoD6hw0ByqOnBxqn40trXZSmpnU4MHgX7Pqf8HHFV1GdD_-RxJa0EQXWQh4Wylke/s400/Lockshec.JPG" width="400" /></a></div>
<br />
<div>
<br /></div>
<div>
<div>
<b>Vlado's Perkelt</b></div>
<div>
So here is as the recipe as suggested by Vlado, and interpreted by me. Apart from ratio of meat to onions, I have not used measurements:</div>
<div>
<br /></div>
<div>
<u>Ingredients:</u></div>
<div>
Pork fat</div>
<div>
Onions, finely chopped (Equal ratio to meat)</div>
<div>
Venison, or an other red/game meat of choice, small pieces (Equal ratio to onions)</div>
<div>
Celery, shredded</div>
<div>
Carrots, shredded</div>
<div>
Parsley root, finely chopped</div>
<div>
Blanched tomatoes, chopped roughly </div>
<div>
Peppers, three different colours, chopped roughly</div>
<div>
Paprika, hot and sweet</div>
<div>
Tomato paste</div>
<div>
Red wine, good quality and strong</div>
<div>
Naga morich chilli </div>
<div>
Crushed garlic</div>
<div>
Marjoram</div>
<div>
Parsley leaf finely chopped</div>
<div>
Halušky </div>
<div>
<br /></div>
<div>
<u>Method:</u></div>
<ol style="text-align: left;">
<li>Fry onions in pork fat till golden turning brown, then add the chillies and cook till the onions turn golden brown</li>
<li>Add the celery, carrots and parsley roots and cook till they melt down</li>
<li>Add the meat, and when nearly cooked through add the tomatoes and peppers</li>
<li>Let the tomatoes and peppers cook down to a thick sauce. This will take a while. Drink some palinka to kill the time</li>
<li>Add the tomato paste and paprika, and cook out the rawness of the spice</li>
<li>Pour in the wine, and some water if needed, and allow the mixture to cook on a low heat for as long as possible</li>
<li>Add the crushed garlic, marjoram and parsley towards the end</li>
<li>Let it rest for one day (ideally)</li>
<li>Heat again and service with halušky</li>
</ol>
</div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0tag:blogger.com,1999:blog-8923389349440621517.post-39166396362908003082015-10-19T10:30:00.000+01:002015-10-20T17:23:44.224+01:00Stará Hora, Festival Time<div dir="ltr" style="text-align: left;" trbidi="on">
We took the train from Bratislava to Zvolan, where Brian, Patrick's brother, picked us up. It was an hour-long drive to the festival in Stará Hora, where Patrick was running a food and wine stall. Patrick, a friend from Oxford, but originally from Slovakia, had returned home to start a catering company with a couple of buddies, and for them, the day at the folk festival was their biggest gig to date. On arriving I was impressed by the length of the que that ran for a few dozen people to Patrick’s cottage. Excited to see old friends and also hungry to try everything, we sat down to sample the menu:<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnrKti-4DccovE8O09dIteuOxI5P4lKVxE-6T0Z9j_u7mgidihprKqGwYkV4-w8alLB6VolB6XHKuN8bKvZwpBEY5RTau4KS2tf7YGwJ7R2P3VLo934H1SSwsvGugaq62wQXH6PMM9G1h/s1600/At+Patrick%2527s+stall.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPnrKti-4DccovE8O09dIteuOxI5P4lKVxE-6T0Z9j_u7mgidihprKqGwYkV4-w8alLB6VolB6XHKuN8bKvZwpBEY5RTau4KS2tf7YGwJ7R2P3VLo934H1SSwsvGugaq62wQXH6PMM9G1h/s640/At+Patrick%2527s+stall.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Laura, Jess and Patrick</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcpkPJrtj85WRBQaLdahgBcs8MXd2zrEMaprv0vvCNbf71E57f8qv0Qo-QDWeVquN9C4l1S6CJHyKGSMb-UNaT4hhqY6HjOwSUyO1bhYWoIFyDdr9ap3s8MSEYq352VPo7cAaj4syUFkc/s1600/Duck%252C+potato+pancake+and+red+cabbage.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidcpkPJrtj85WRBQaLdahgBcs8MXd2zrEMaprv0vvCNbf71E57f8qv0Qo-QDWeVquN9C4l1S6CJHyKGSMb-UNaT4hhqY6HjOwSUyO1bhYWoIFyDdr9ap3s8MSEYq352VPo7cAaj4syUFkc/s640/Duck%252C+potato+pancake+and+red+cabbage.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Duck leg, with loksami (potato pancake) and stewed red cabbage</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpcH2tJCxlBNpVDMLfQzRHX-4R6IP7BNbrejQ_QUwo5-wNyVZtjHwbuGCL8fbdiBOuFhbRTZUF9KndGWn8R0V4ZQe4lASOHHsi5tVNeB8fdVPhYOxftI9ITU-B6bpc7KNLG3gxI_EynZk/s1600/Pork+chop.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpcH2tJCxlBNpVDMLfQzRHX-4R6IP7BNbrejQ_QUwo5-wNyVZtjHwbuGCL8fbdiBOuFhbRTZUF9KndGWn8R0V4ZQe4lASOHHsi5tVNeB8fdVPhYOxftI9ITU-B6bpc7KNLG3gxI_EynZk/s640/Pork+chop.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pork chop, with vegetables and beans, served with caraway bread</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VzyPKLnJz8r2CBdkpd_1NNwM7EOxwdFZ-gGr3KaPyeaAKUf2j4I6TjIQQyJhmfRt9GCnygUw6JtD2gbOSAJfua2Udzej_Xrxw7l4PBoGHLfrxgH7GumvSvtHv0OouARzQGbRzEqVqBU-/s1600/Kapusta.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0VzyPKLnJz8r2CBdkpd_1NNwM7EOxwdFZ-gGr3KaPyeaAKUf2j4I6TjIQQyJhmfRt9GCnygUw6JtD2gbOSAJfua2Udzej_Xrxw7l4PBoGHLfrxgH7GumvSvtHv0OouARzQGbRzEqVqBU-/s640/Kapusta.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kapusta (Smoked lamb and sauerkraut stew)</td></tr>
</tbody></table>
<br />
To accompany the food, we had homemade burciak (young wine), made by Patrick’s dad. This would be the first of many glasses we would drink throughout the festival, which was an opportunity for local wine makers to shift large quantities of the burciak that only lasts for about a week. The chocolate box cottages open up for one day selling food, burciak, wine and crafts. People come from all over Central Europe to the festival, as wine is fantastic quality and is reasonably priced. There is also loads of traditional live music and dancing to keep festival goers entertained.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwih02DkQ0M_qeRBw9nEeYANPvBQXzs_B4dI6ox33E-kLu-2yMr2FQxjcZbpce5hc5456katiBcXV3QUikVWS9oK7MamGLsmaQQsKbKClL8Ok4glYWJ1uoPQndl9GY1mhqY8w7IpYV2mPv/s1600/Cottage+dinning.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwih02DkQ0M_qeRBw9nEeYANPvBQXzs_B4dI6ox33E-kLu-2yMr2FQxjcZbpce5hc5456katiBcXV3QUikVWS9oK7MamGLsmaQQsKbKClL8Ok4glYWJ1uoPQndl9GY1mhqY8w7IpYV2mPv/s640/Cottage+dinning.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cottage dining</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JXG3WKGPctwYU0diVR9K6EbnsaQOt6au91JY7UPYviiPOmdP4ebxduBQAQx5f7nquQfPsYS8RAC28FILbVnrXwhos0vgY76uKQK5Q0smGpAPF9bVYVHJNC1vt-HvEPzYIcqFYTNTiBt7/s1600/Traditional+Gypsy+band.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3JXG3WKGPctwYU0diVR9K6EbnsaQOt6au91JY7UPYviiPOmdP4ebxduBQAQx5f7nquQfPsYS8RAC28FILbVnrXwhos0vgY76uKQK5Q0smGpAPF9bVYVHJNC1vt-HvEPzYIcqFYTNTiBt7/s640/Traditional+Gypsy+band.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Traditional Slovakian gypsy band</td></tr>
</tbody></table>
<br />
We left Patrick to get on with his work, whilst we went exploring the festival. We didn’t make it very far before we were commandeered by a two big Slovakian blokes who had clearly been drinking a lot of burciak. Talking in Slovakian, we had little to no idea what they were saying, but went with the flow anyway. They took us to a table where their friends were sat around drinking and eating and invited us to sit down for some pálinka (home made fruit spirit). One shot, then two, then three. It seemed the more we drank, the more we were able to understand each other. It turned out that one of the guys, Ivan, was a big chef in the area and was also a sponsor of the festival. Ivan was an interesting character. His bolshie attitude was entertaining, but also occasionally crossed the line. Every now and then, he would point to a woman in a pink tracksuit, who was clearly busy, and shout “woman!”. We were like, “yeah… that’s a woman”. Only after Ivan said “tonight me and woman have boxing match” did we realised that she was actually his wife! Everyone laughed. We laughed uncomfortably, not sure if he was serious or not. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguz4RoN1LCYmxQbCf14ktJNqfQKkWWmquctfYllF7vmRzvqYbE0ahcjn81UlJOn-wETQpoGlYtjkYxPrPE_ek0EAgBaB9ockzl_a0y-hTyWc-pSQaT5dhuUitVEvmMpeQdVxI4bNUjUBiJ/s1600/Jess+and+Ivan.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguz4RoN1LCYmxQbCf14ktJNqfQKkWWmquctfYllF7vmRzvqYbE0ahcjn81UlJOn-wETQpoGlYtjkYxPrPE_ek0EAgBaB9ockzl_a0y-hTyWc-pSQaT5dhuUitVEvmMpeQdVxI4bNUjUBiJ/s640/Jess+and+Ivan.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Jess and Ivan</td></tr>
</tbody></table>
<br />
We ate some really tasty home-made pastry, supposedly made by Ivan… or his wife, with custard and whipped cream, drank some more palinka, said our dakujem (thanks) and dovi-dina (good day) and set off, to explore a little bit more.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dPawYR7Ht3Nb5yTFo0DAIely3KTXfWgv7LzsjIC10PRMOStaGLadBJZFkqFgYMHaj8pENyj9fEyA4jvtVRNvJ7vDVZu8ghuM8T-Ih89zqwRpmimFjK9BlTcZ2tyx4VPpAIY-AN8ffsrP/s1600/Slovakian+Pastry.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0dPawYR7Ht3Nb5yTFo0DAIely3KTXfWgv7LzsjIC10PRMOStaGLadBJZFkqFgYMHaj8pENyj9fEyA4jvtVRNvJ7vDVZu8ghuM8T-Ih89zqwRpmimFjK9BlTcZ2tyx4VPpAIY-AN8ffsrP/s640/Slovakian+Pastry.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tasty Slovakian pastries</td></tr>
</tbody></table>
During the festival cottages open up their wine cellars to visitors, so they can see how the wine is made, try some, and even buy a few bottles to take home. The cellars have to maintain a high level of humidity to produce the right environment to produce the wine. This creates a thick layer of moss on the walls and ceiling, into which you can stick coins. By doing so you promise to come back to buy some more burciak the following year.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBH3SnYNRfButHbGoYrEi4zIT1f86IWPP5TKxVQCXQB0bCPORw7yGN_GTAxlm5Rw0VC8yQ179J7SVjDHT4ZKXaGSX9cyjsHSXgBquCth0YERk6tLnxRXvJxH9G2vMh29DogHb59eh2J4k/s1600/Wine+Cellar.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXBH3SnYNRfButHbGoYrEi4zIT1f86IWPP5TKxVQCXQB0bCPORw7yGN_GTAxlm5Rw0VC8yQ179J7SVjDHT4ZKXaGSX9cyjsHSXgBquCth0YERk6tLnxRXvJxH9G2vMh29DogHb59eh2J4k/s640/Wine+Cellar.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Wine cellar, trying some wine</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssKUObHBHgCtSJwMMKXmu_jedE3HpJGvN2jR-ZSVBlkZpuZ2pQ4V7_dlvpR5sSaI91x6OHr1zHCgwenUvhdSbC8URML3DBNs7XFiHy0SxycQD7cV4GcMEBUgCXiWfjq-0KyiH35OCy02S/s1600/Coins+in+Moss.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjssKUObHBHgCtSJwMMKXmu_jedE3HpJGvN2jR-ZSVBlkZpuZ2pQ4V7_dlvpR5sSaI91x6OHr1zHCgwenUvhdSbC8URML3DBNs7XFiHy0SxycQD7cV4GcMEBUgCXiWfjq-0KyiH35OCy02S/s640/Coins+in+Moss.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">We're coming back next year!</td></tr>
</tbody></table>
We bought some more burciak and were soon on our way again. We followed the sound of music and stumbled onto a gypsy band playing some very upbeat folk music. We had a little dance, dropped them some coins, then continued on our wonder.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Tzje95_cu52knw63yzdy0qfaDIkyM5xzJKgSHH-IpGhOm2cRDzABjCDEIjGQ6vPHKnJ02wvDc2PosSYpsT3BjChb4PmNDje-oX5EZQJcWE34VKnLKJQEzd2Py02BO1ghgBp_fH1vR0Kc/s1600/Gypsy+Band.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-Tzje95_cu52knw63yzdy0qfaDIkyM5xzJKgSHH-IpGhOm2cRDzABjCDEIjGQ6vPHKnJ02wvDc2PosSYpsT3BjChb4PmNDje-oX5EZQJcWE34VKnLKJQEzd2Py02BO1ghgBp_fH1vR0Kc/s640/Gypsy+Band.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Gypsy band</td></tr>
</tbody></table>
Soon enough we walked pass another cottage and got some waves from a group of people sat outside. It was Brian, Patrick’s brother and a few of his friends. We went over for... yes, some more burciak, palinka and food. Although Brain and his friends spoke very little English, and our Slovakian was pretty non-existent, we managed to communicate well enough. We mainly talked about food, joked about the village idiot and did a great deal of “na zdravie!” (cheers/good health). Brian’s mum even stopped by with a some tasty savoury pastries, filled with garlic cream.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPU3jengG5vkaj4gybXWMMZ9Iih8nnzS2ZHhD8vGSbjz4NVop2OcNGxiuxPRzCfZd4pqs7txPJ8gAu1QsmiXUXVMq1vKFtircMvnf88QuEi06bpgergNKTun7U58981_ePVcH3g80hBfcJ/s1600/Partick%2527s+Mum%2527s+Pastry.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPU3jengG5vkaj4gybXWMMZ9Iih8nnzS2ZHhD8vGSbjz4NVop2OcNGxiuxPRzCfZd4pqs7txPJ8gAu1QsmiXUXVMq1vKFtircMvnf88QuEi06bpgergNKTun7U58981_ePVcH3g80hBfcJ/s640/Partick%2527s+Mum%2527s+Pastry.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Patrick's mum's garlic pastries</td></tr>
</tbody></table>
We decided to go watch the sun set when the warm fuzzy feeling from the palinka kicked in. We walked through Patrick’s father's vineyard and on the other side came out to rolling hills where a young boy was herding cows. We sat there for a while and watched as the cows were led over the hills.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVqrU5lTEEmpRLhGCUxBiOdQDtnKza6-LSerIjrizw7S5E_CE2ZiM1QLfeIto4I95ApQT7S2uoRsVXkMSQIIqKOtF69MCIsMx0qIeV9mcjZ4BSvmeyrJRsmvrIp-uaGSBt8oOLWxNc5ON/s1600/Through+the+vinyard.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSVqrU5lTEEmpRLhGCUxBiOdQDtnKza6-LSerIjrizw7S5E_CE2ZiM1QLfeIto4I95ApQT7S2uoRsVXkMSQIIqKOtF69MCIsMx0qIeV9mcjZ4BSvmeyrJRsmvrIp-uaGSBt8oOLWxNc5ON/s640/Through+the+vinyard.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walking through the vineyards</td></tr>
</tbody></table>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEpk6UPqbfTb4_MEImz8Vm6MHokG5XUcpSKOAbNRxWGfMy4aSBHw3vfNzO0kIy9o7o7xN-DnZ4MjN0CAiga_33bybot7s6EdUR5fk0e6b-Tpj3eLv66viQceETEub4DNcCdtLHkiRKM3j/s1600/Cows+over+the+hill.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCEpk6UPqbfTb4_MEImz8Vm6MHokG5XUcpSKOAbNRxWGfMy4aSBHw3vfNzO0kIy9o7o7xN-DnZ4MjN0CAiga_33bybot7s6EdUR5fk0e6b-Tpj3eLv66viQceETEub4DNcCdtLHkiRKM3j/s640/Cows+over+the+hill.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Herding cows over the hills</td></tr>
</tbody></table>
<br />
Once the sun had set, we made our way back to the festival to further line our stomachs before drinking some more. At this point we all knew we wanted some bryndzové halušky. A traditional mountain dish that we had made a few times before with Laura’s Slovakian house mates. It uses bryndza, a sheep cheese made locally in the area. The cheese is mixed in with warm halušky, small potato and flour dumplings, and topped with pork lardons and hot pork fat. It’s the perfect drinking food. We managed to stumble upon an ornately decorated cottage selling the dish. We drank some more burciak, made some new friends, and before we knew it, there was a warm bowl of stodgy bryndzové halušky in front of us. We dived in and demolish our serving in no time at all. It was creamy, salty and did the trick in soaking up all the excess palinka. It was delicious, and everything I could have hoped for from my first authentic bryndzové halušky experience.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvICFADRSW4PuPHkk-sCxMDbmRfBKr-aX4-XiwwEEBSRoguWLzZQSyflL8k6G54YtFy3l2aKPp88VeGcG-hkDo6euncI2kFy8cjni2jGkmAeOz0Z1kouepWPE-hB7X3sHy1z_gMyhOPLLE/s1600/Ornate+Cottage.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvICFADRSW4PuPHkk-sCxMDbmRfBKr-aX4-XiwwEEBSRoguWLzZQSyflL8k6G54YtFy3l2aKPp88VeGcG-hkDo6euncI2kFy8cjni2jGkmAeOz0Z1kouepWPE-hB7X3sHy1z_gMyhOPLLE/s640/Ornate+Cottage.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Waiting for brynzove halusky</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MVp-vaDwPEquf1qT5eGgZ8CwHZ4GzIIUi0NhbVROnq4prO42yX22aXJ62WHHHBZc4U73LYkllXgmI6wT_pCCcWikwEBg8j0HUb0f4b_uEPUosYZuoT5BjCUpn-sYPZ8wiGDpith_iRel/s1600/Bryndzove+halusky.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7MVp-vaDwPEquf1qT5eGgZ8CwHZ4GzIIUi0NhbVROnq4prO42yX22aXJ62WHHHBZc4U73LYkllXgmI6wT_pCCcWikwEBg8j0HUb0f4b_uEPUosYZuoT5BjCUpn-sYPZ8wiGDpith_iRel/s640/Bryndzove+halusky.jpg" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: 12.8px;">brynzove halusky</span></td></tr>
</tbody></table>
<br />
Bellies filled we headed to the live stage to watch some live music and dance off the burciak. We made some more new friends, ate a spicy sausage, and then headed back to Patrick’s cottage where we hung out a little bit longer, before calling it a sweet night. I remember going to bed with a big content smile on my face.</div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0tag:blogger.com,1999:blog-8923389349440621517.post-12749201227146696802015-10-18T20:08:00.001+01:002015-10-22T21:22:40.181+01:00Eating my way through Central Europe<div dir="ltr" style="text-align: left;" trbidi="on">
I would be lying if I were to say that I’ve been eager to travel to Central Europe. I haven’t had much interest in the region, mainly because I had little knowledge of the history and culture. My only experience of the food had come from Czech, Slovakian and Hungarian friends who are all proud of their cultural cuisine, and with whom I have been fortunate enough to have cooked with. <br />
<br />
So when I was invited to go to Slovakia for a folk food festival, I knew it was a good opportunity to delve into a new cuisine. It would also be a great opportunity to go back to Prague, discover Budapest and see a couple of good friends who had recently moved out to these cities.<br />
<br />
<b>PRAGUE</b><br />
Our trip started in the great city of Prague where my travel buddy, Laura, and I stayed with a good friend who lived very close to Prague Castle. As we had both been to the city before, we dedicated most of the two days we were there to drinking and eating, then lazily strolling around the city till we were ready for the next meal. We were blessed with sunshine throughout, which made an already beautiful city look even more picturesque.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqe5Ps9lY_rcXsXKlUc4ZiLs8lTN1i5iv3L_yJd8ZjLnLReYrj65jMPJhb6hegRkVHOzklAija-xcDmYD8T8rtOc-Y1sRtyMUqH9jE6SxZ1CwnT6Zsvf7pGIMjAkpD8wUPFvabdVwTUVkR/s1600/Prague+in+the+sunshine.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqe5Ps9lY_rcXsXKlUc4ZiLs8lTN1i5iv3L_yJd8ZjLnLReYrj65jMPJhb6hegRkVHOzklAija-xcDmYD8T8rtOc-Y1sRtyMUqH9jE6SxZ1CwnT6Zsvf7pGIMjAkpD8wUPFvabdVwTUVkR/s640/Prague+in+the+sunshine.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Prague in the sunshine</td></tr>
</tbody></table>
<br />
We took the afternoon train from Prague to Bratislava. We didn’t reserve seat, instead we sat in their retro chic dining carriage where you can sip a fine Czech beer/Hungarian goulash whilst taking in the stunning countryside scenery.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWPOYjdUrCgIHfFlIbZpziK4wYsZCqw5x68uQ49S7zYh41BP5cTHhFtCk-re0Vz4V2vfeO05ipw_JnIba75V3kr9rIu2vMSoNM-wDeQ6TZvPI0vEE0wp0v2DdSYZBy1FEkMHz6nrFuYIj/s1600/Praha+to+Bratislava+train.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCWPOYjdUrCgIHfFlIbZpziK4wYsZCqw5x68uQ49S7zYh41BP5cTHhFtCk-re0Vz4V2vfeO05ipw_JnIba75V3kr9rIu2vMSoNM-wDeQ6TZvPI0vEE0wp0v2DdSYZBy1FEkMHz6nrFuYIj/s640/Praha+to+Bratislava+train.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dining carriage on the Prague to Bratislava train </td></tr>
</tbody></table>
<br />
<br />
<b>BRATISLAVA</b><br />
Our travel duo had become a travel trio as our good friend Jessica joined us in Bratislava.<br />
<br />
As far as cities in Central Europe go, Bratislava isn’t the picture postcard city that Prague and Budapest are. Despite this it has an unshameful grittiness about it, which I really like. People don’t smile like they do in Prague, instead their weathered faces make you question whether they have actually seen better days. The ex-soviet influenced country seems to have embraced capitalism rather reluctantly. Bratislava, with its mismatch of buildings tells a story of a city that is eager to welcome large international corporations in large fancy glass towers, whilst the rest of Bratislava resides in crumbling 60s social housing blocks.<br />
<br />
The one night we spent in the city was pleasant enough, although we were eager to get on the road and head into central Slovakia for the folk food festival.</div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0tag:blogger.com,1999:blog-8923389349440621517.post-5539712987873286052015-08-17T19:30:00.000+01:002015-08-17T19:32:53.657+01:00'Nazis sectretly eat falafel'<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAZAs-3WN_ZLZO05ZW_hPDG1yi_yRj6DxOuYpFg581qWFYfIz3k3WQS05j9xfuXl_BCSSrFa7iu1l1ojsgOeYT_2a2FsymMUF2GjzG1nGpHZSjHh6c3GQbS8LV4AANB9uZxnlJC7carDn/s1600/%2527Nazis+sectretly+eat+falafel%2527.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTAZAs-3WN_ZLZO05ZW_hPDG1yi_yRj6DxOuYpFg581qWFYfIz3k3WQS05j9xfuXl_BCSSrFa7iu1l1ojsgOeYT_2a2FsymMUF2GjzG1nGpHZSjHh6c3GQbS8LV4AANB9uZxnlJC7carDn/s640/%2527Nazis+sectretly+eat+falafel%2527.png" width="488" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">'Nazis secretly eat falafel' - Dies Irae, a German political activist posted pro immigration posters around <br />
the small town of Freital: <a href="http://www.bbc.co.uk/news/blogs-trending-33691246">http://www.bbc.co.uk/news/blogs-trending-33691246</a></td></tr>
</tbody></table>
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<span style="color: #222222;"><span style="font-family: inherit;">What would
British food look like if immigration never happened? If people were restricted
by man-made borders, and England, as a lone island had to produce enough food
to feed itself? <o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: #222222;"><span style="font-family: inherit;">Well, British
food would be boring. As an island of little arable land the British were
forced to look further afield to more exotic, warmer climates to find resources
with which they could trade. The army, politicians, corporations, the church
and the royals were one and the same: land was forcefully grabbed, valuable
resources taken, and rich diverse cultures destroyed. It has taken over a
hundred years to realise the extent of the destruction, which is still felt to this
very day. <o:p></o:p></span></span></div>
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<br /></div>
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<span style="color: #222222;"><span style="font-family: inherit;">Despite this,
it was the British who were the first to abolish slavery, and also the first to
open up their borders to immigration. Through a series of waves, a variety of
cultures, ethnicities, and religions have entered the tiny island, bringing
with them new flavours and customary culinary traditions. Over time these
flavours have infused through the country, subsequently influencing British
food culture and changing the way we think and interact with our food. <o:p></o:p></span></span></div>
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<br /></div>
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<span style="font-family: inherit;"><span style="background: white; color: #222222;">The UK is now a melting pot of cultural
diversity. Even though this hasn’t been spread evenly throughout the country,
it still influences our everyday lives: from drinking a cup of tea in the
morning, to tucking into a kebab with bare hands. Britain’s history is
clearly reflected in the food we eat, to stop immigration would also
naively stop our evolution as a progressively diverse and culturally rich
nation.</span><o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0tag:blogger.com,1999:blog-8923389349440621517.post-85040366468700742242015-08-16T11:13:00.001+01:002015-08-16T11:31:38.647+01:00What will we be eating if TTIP* were to become a reality?<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-olzBOLDumgnq2HdPUa5gGu-cJjpEzrLsfIbXvB6JMxdzplDuz00duaJ4UkcAZmsdAS3cmMT6qlIfqaXWJm8Td_qZe9nv_u4Tbm2g1eyh8iFmpUCkdxm-r9HNajifWrnNpm423k7jyTEM/s1600/TTIP+BBQ.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-olzBOLDumgnq2HdPUa5gGu-cJjpEzrLsfIbXvB6JMxdzplDuz00duaJ4UkcAZmsdAS3cmMT6qlIfqaXWJm8Td_qZe9nv_u4Tbm2g1eyh8iFmpUCkdxm-r9HNajifWrnNpm423k7jyTEM/s640/TTIP+BBQ.jpg" width="441" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">With GMO and cloning laws becoming more lenient to suit larger corporations,<br />
the two-headed porker may become a food of the future.<br />
As crazy as it sounds, gobbling up twice as much feed means that he also fattens up<br />
twice as fast, making him extremely efficient to rear. Now that’s what you call cheap meat! Yum?!</td></tr>
</tbody></table>
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<span style="color: #4f81bd; font-family: 'Trebuchet MS';"><span style="font-size: x-small;"><br />
</span></span></div>
<div style="line-height: 24pt; text-align: left;">
<span style="color: #333333;"><span style="font-family: inherit;">SO what could we be eating in the future? Lets take the humble porker as our example:<o:p></o:p></span></span><br />
<span style="color: #4f81bd;"><span style="font-family: inherit;"><br />
</span></span></div>
<div class="MsoNormal" style="line-height: 24pt; margin: 0.1pt 0cm 0.1pt 36pt; text-align: left; text-indent: -18pt;">
<!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #333333;">1.<span style="font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><strong><span style="color: #333333;">Cloning will be a reality.</span></strong><span style="color: #333333;"> These cloned porkers will be reared for efficiency, and will never see the day light as they will be reared indoors in crowded and distressing surroundings, breaking all <a href="http://farmsnotfactories.org/resources/labelling/">British welfare standards</a> we have worked so hard to maintain. The aim is to have more, more, more food, and at a cheaper price, and this will come at larger costs.<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333;"><br />
</span></span> <!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #333333;">2.<span style="font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><strong><span style="color: #333333;">Animals reared for meat will be pumped full of antibiotics that will act as a growth promoters.</span></strong><span style="color: #333333;"> The only way these animals can grow to the abnormal size they do, is if they are <a href="http://www.npr.org/sections/goatsandsoda/2015/03/20/394064680/for-the-love-of-pork-antibiotic-use-on-farms-skyrockets-worldwide">pumped full of antibiotics</a>, so that their bodies can’t react to infections caused by the fast rate of growth. This also puts us, the consumers of this meat, at risk of becoming antibiotic resistant. <a href="http://www.healthline.com/health/antibiotics/politics-pork-and-poultry-why-legislation-has-not-passed">This has the potential for larger health problems to develop</a>.<o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333;"><br />
</span></span> <!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #333333;">3.<span style="font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><strong><span style="color: #333333;">The demand for GMOs will grow.</span></strong><span style="color: #333333;"> Currently even conventionally reared meat in the UK is fed GMO grains and soy, but the demand for this will grow immensely as pork production grows. <a href="http://www.foe.co.uk/sites/default/files/downloads/livestock_impacts.pdf">This will put pressure on our natural environment</a>, leading to further destruction of fragile rainforests that will be replaced by miles and miles of mono cropping. Cash crops on this scale go hand in hand with speculation buying, making the market more vulnerable to price fluctuations. <a href="http://gmojudycarman.org/new-study-shows-that-animals-are-seriously-harmed-by-gm-feed/">GMOs are also known to cause defected growth in young piglets.</a><o:p></o:p></span></span></div>
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<span style="font-family: inherit;"><span style="color: #333333;"><br />
</span></span> <!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #333333;">4.<span style="font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><strong><span style="color: #333333;">Small and medium sized UK Farmers will be pushed out of the market.</span></strong><span style="color: #333333;"> Competition will open up, and there will be no space for small-scale pig farmers. <a href="http://www.theguardian.com/environment/2013/nov/12/uk-mega-farms-food-prices">The mega farm will dominate the market</a>. This will put many rare breed farmers out of business, and will put pressure on medium sized businesses to lower their standards and upscale. This will be disastrous to the rural economy as well as the rural environment.<o:p></o:p></span></span></div>
<div class="MsoNormal" style="line-height: 24pt; margin: 0.1pt 0cm 0.1pt 36pt; text-align: left; text-indent: -18pt;">
<span style="font-family: inherit;"><span style="color: #333333;"><br />
</span></span> <!--[if !supportLists]--><span style="font-family: inherit;"><span style="color: #333333;">5.<span style="font-stretch: normal; line-height: normal;"> </span></span><!--[endif]--><strong><span style="color: #333333;">Bigger porkers, bigger portions, bigger consumers.</span></strong><span style="color: #333333;"> Cheaper food will have further health implications for the consumer. Although everyone will be able to afford to eat pork everyday, the meat will lack essential natural nutrients found in outdoor reared and organic pork. Lower food standards will also make us more <a href="http://www.theguardian.com/society/2015/jun/20/mrsa-in-pork-farming-leaders-join-calls-for-clampdown-on-illegal-antibiotics-use">susceptible to MRSA, often found in poorer quality US pork</a>.<o:p></o:p></span></span></div>
<div style="text-align: left;">
<br /></div>
<div style="line-height: 24pt; text-align: left;">
<span style="font-family: inherit;"><strong><span style="color: #333333;">This is just the T-TIP of the iceberg. Make you’re voice heard here: </span></strong><span style="color: #333333;"><a href="http://www.nottip.org.uk/">http://www.nottip.org.uk/</a><o:p></o:p></span></span></div>
<div style="line-height: 24pt; text-align: left;">
<span style="color: #333333;"><span style="font-family: inherit;"><br />
</span></span> <span style="color: #333333;"><span style="font-family: inherit;">*TTIP: The Transatlantic Trade and Investment Partnership is a secret trade talk taking place between the EU and the US. Leaked document and the history of trade deals can help us speculate what the outcome of these talks will be. The ultimate aim, is to have freer trade between both parties, which will include deregulating and removing trade barriers (which are currently there for a reason – mainly due to health, safety and consumer protection). These talks will only favour policies that benefit large corporations, leaving the state and the consumer powerless.<o:p></o:p></span></span></div>
<div style="line-height: 24pt; text-align: left;">
<span style="color: #333333;"><span style="font-family: inherit;"><br />
</span></span> <span style="color: #333333;"><span style="font-family: inherit;">Resources:<o:p></o:p></span></span></div>
<div style="line-height: 24pt; text-align: left;">
<span style="color: #333333;"><span style="font-family: inherit;"><a href="http://www.waronwant.org/campaigns/trade-justice/more/inform/18262-ttip-resources">http://www.waronwant.org/campaigns/trade-justice/more/inform/18262-ttip-resources</a><o:p></o:p></span></span></div>
<div style="line-height: 24pt; text-align: left;">
<span style="color: #333333;"><span style="font-family: inherit;"><a href="http://www.iatp.org/documents/10-reasons-ttip-is-bad-for-good-food-and-farming">http://www.iatp.org/documents/10-reasons-ttip-is-bad-for-good-food-and-farming</a><o:p></o:p></span></span></div>
<div style="line-height: 24pt; text-align: left;">
<span style="color: #333333;"><span style="font-family: inherit;"><a href="http://www.globaljustice.org.uk/tags/ttip">http://www.globaljustice.org.uk/tags/ttip</a><o:p></o:p></span></span></div>
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Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com1tag:blogger.com,1999:blog-8923389349440621517.post-16539856176023645432015-01-09T04:16:00.001+00:002015-01-09T04:16:12.959+00:00The Forgotten Floating Farms of Inle Lake<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoRmG8y8_eK9arIAXkBkxlZzjd6z-ywZA3V3eDaVoYkymKa1Kuf37IEOIXg0kG-VBC8mJQCeoXw46GbvJVSRyhVJXRIIhUq6HgeqDVwmdZVzomqiBZRFPXMeg0YQtvLAJmRFZ0EZro83-/s1600/IMG_3449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXoRmG8y8_eK9arIAXkBkxlZzjd6z-ywZA3V3eDaVoYkymKa1Kuf37IEOIXg0kG-VBC8mJQCeoXw46GbvJVSRyhVJXRIIhUq6HgeqDVwmdZVzomqiBZRFPXMeg0YQtvLAJmRFZ0EZro83-/s1600/IMG_3449.JPG" height="480" width="640" /></a></div>
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Last week I visited Inle Lake in the mountainous region of the
Shan State in Myanmar. The Shan State is as diverse geographically as it is
culturally; with several ethnic groups and many sub-groups calling the region
home. The drive to Inle Lake from Mandalay, although long, was incredibly stunning. The changing landscape form dry arid lands, to cool mountain ranges proves how diverse Myanmar can be. </div>
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Nestled in the Shan Mountains, Inle Lake is home to the Intha
people who live in towns and villages around the lake. They are predominantly
agriculturalists and fishermen who follow Bhuddism with traditional elements of
animism, and because of this are extremely resourceful. As well as producing all
their own food, most Intha also grow their own bamboo for building and maintaining
their unique stilt houses that sit by or on the water’s edge. </div>
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I organised an early morning boat ride for the following day to see the lake at sun rise. The silhouettes of fishermen amongst the misty mountains was breathtaking, and made the early start well worth it. I was told that a unique practice to the
Intha fishermen is their method of rowing their small narrow boats, which
involves wrapping one leg around a paddle to exert force whilst standing up, although,
there seems to be no obvious explanation for this practice.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOIzFPC747_1PC_u6J4qozoIhm0FgGhxiHTGGslnjQ3FlpvEv9Ps5QzubhaC3yZSMM_T1H7Mwt5joZT-Jh0xB5P_5rUfSQK2ucOK2aJxxKtM5gXBulaxj3dNTR5pHtV4U_Qw0UJA9RfBt/s1600/IMG_3350.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOIzFPC747_1PC_u6J4qozoIhm0FgGhxiHTGGslnjQ3FlpvEv9Ps5QzubhaC3yZSMM_T1H7Mwt5joZT-Jh0xB5P_5rUfSQK2ucOK2aJxxKtM5gXBulaxj3dNTR5pHtV4U_Qw0UJA9RfBt/s1600/IMG_3350.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Intha fishermen rowing with their feet</td></tr>
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Once the sun was in the sky, I aksed to visit the infamous floating farms on the lake, which
can be seen in the shallower parts of the lake, mainly in and around the
villages that lie to the west of the lake. I was told the floating farms were created by
digging up weeds from the deeper parts of the lake using large baskets attached
to long sticks. The weeds are taken back to shallower waters, where they are
spread out into narrow strips along with water hyacinth so that they float and are anchored down with bamboo sticks to hold them in place. This backbreaking process creates a natural
floating platform on which to grow fruit and vegetables that is fed by the natural flows of nutrients from the fresh water lake and are resistant to flooding as they move with the changing water levels. The floating farms allow for enough space in between strips so that the farmers can tend to their plants from their narrow
canal boats. They can also be cut, moved and sold as pieces of
land, which makes them an especially attractive livelihood income.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdaXk-kPycG_Pl4IRZqxU1bG0qCsFWZ9tOTrygPGsUzaGriGfRRkONzzWbqD3l7eG9cMeuixUNd4B1uHRvn3uT0GDFWlngAQFAfTTgkMigkwCdzhLPSwDDlsqMxi5UTWWfwDII76SoyEI/s1600/IMG_3425.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXdaXk-kPycG_Pl4IRZqxU1bG0qCsFWZ9tOTrygPGsUzaGriGfRRkONzzWbqD3l7eG9cMeuixUNd4B1uHRvn3uT0GDFWlngAQFAfTTgkMigkwCdzhLPSwDDlsqMxi5UTWWfwDII76SoyEI/s1600/IMG_3425.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Floating gardens used to create boundaries for stilted houses on the river</td></tr>
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I was amazed by
the vastness of the farms, how they sprawled and seemed never ending, especially
from the perspective of a low canal boat. I had read about the farms before
visiting, but had no idea how much of the water they actually covered.
Interestingly, they seemed to be two distinctively different uses for the farms: floating gardens/farms can be used to create boundaries for stilted
houses in the villages (above image), whilst farmers owning larger floating farms would live
on stilted housing near their farm (below image). <span style="mso-spacerun: yes;"> I was conscious of the fact that most of these larger farms were overgrown and unkept. </span></div>
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<tr><td class="tr-caption" style="text-align: center;">Larger floating farm, anchored with bamboo sticks</td></tr>
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On returning home, I researched the floating farms and found out that despite their potential, they are now becoming a serious problem as abandoned farms begin to encroach on the surface area of the lake. The farms have now covered 34% of the lake since 1960. It is not so much the floating gardens around the houses
that have proved to be problematic, rather, the larger strips of farm that have
become neglected causing them to over grow and become surrounded by water hyacinth,
blocking all light from reaching the water’s surface and making it impossible for
life to exist in these parts of the lake. These areas become undesirable for fish, as there is little
food for them to eat, which ultimately disrupts the natural flow of nutrients in the lake.</div>
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<tr><td class="tr-caption" style="text-align: center;">Overgrown and neglected floating farm</td></tr>
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There lacks a great deal of information and data on the
floating farms, so it is hard to get a picture of where the root of the problem
lies. My guess is a combination of factors: what was once a profitable income,
has now been abandoned for the even more attractive emerging tourism industry
in the area that is proving to be a great deal more profitable. Although the
floating gardens have the potential to help the Intha communities to be food
secure and adaptive to climate change, the influx of tourists and their fancy
hotels, restaurants and souvenir shops undeniably bring in more household income annually from only half a years work. With tourism comes other issues for
the community, including land grabbing for prime hotel locations, pollution from hotels and tourist boats, the
homogenisation of local culture as people flock to work in the area, as well as
the financial dependency on an unreliable market. The lake and the Intha
community are far from ready for the sudden influx of tourists, and this is reflected in the dilapidated farms that make up a large area of the lake. </div>
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Unless there are tight environmental regulations are enforced on tourism to
protect the fragile ecosystem of the lake and the unique livelihoods of the
Intha people, Inle Lake could become another Thailand; a cheap holiday haven at
the cost of cultural and natural diversity. I hope one day these farms will be brought back into productivity as not only do they have the potential to help the Intha adapt to climate change, but they are also a unique practice. </div>
</div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0Inle Lake, Republic of the Union of Myanmar20.5862914 96.9101805999999920.3483709 96.5874571 20.8242119 97.232904099999985tag:blogger.com,1999:blog-8923389349440621517.post-40206255505497702422014-08-14T13:44:00.000+01:002014-08-14T17:18:50.054+01:00Proximity Design, Yangon <div dir="ltr" style="text-align: left;" trbidi="on">
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A month ago, I was fortunate enough to have visited <span style="color: #4f81bd;"><a href="http://proximitydesigns.org/">Proximity Design’s</a></span> Office in Yangon, the winners
of the <span style="color: #4f81bd;"><a href="http://currystonedesignprize.com/#node/70">CurryStone Design award 2013</a></span>. Their
approach to design for change is inspirational, not only because of their direct
relationship with rural communities, but also because of the ingenuity of their
designs. Proximity Design use the <span style="color: #4f81bd;"><a href="http://www.ideo.com/work/human-centered-design-toolkit/">Human Centred Design</a></span> (HCD) model when creating now products for their users. This
requires living and working with their customer to develop live prototypes
through participatory discussions and activities. This allows the designers to
really empathise with their customers, which should inspire them to create
products that are specialised to their needs as well as their budgets.</div>
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When talking to Jim Taylor, co-founder of Proximity Design,
I began to realise the actual scale of the social enterprise and their
operation. Not only had they successfully produced and distributed more than 110,000 irrigation pumps, water storage units and drip irrigation sets around
Myanmar, but are also expanding to provide more services to their customers
including financial services, farm advisory services, and are in the process of
developing a solar energy range for use on the farm. At the time of my visit I
was shown their latest design, a solar powered water pump, the cheapest in the
world and soon to be sold to farmers. One project I found extremely interesting
was a project being conducted by the graphics team who were working on
information handouts that would be easily legible by farmers who are often
illiterate and/or have eyesight problems. This included using HCD to develop
clear graphics and a new font that would help communicate vital information to
the farmers about how to use their products. </div>
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The <span style="color: #4f81bd;"><a href="http://proximitydesigns.org/products-services">range of products</a></span>
available allows small-scale farmers to increase yields sustainably, making
such investments immensely beneficial. The products give farmers a reason to
continue and expand their farming practices, hopefully considering it a viable
means of making a living. Myanmar is extremely lucky to have a high water
table, although there is often a minor problem of accessing, storing and
distributing water on small farms. The range of products offered by Proximity
Design allows for farmers to solve this problem and distribute water evenly
throughout their farm, with little effort and also without relying on an
unsustainable energy sources. </div>
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The staff at the organisation were a mixed bunch of young
hip Mayanmese with different degrees and background. Jim told me that this was
vital to create an innovative environment. I couldn't agree with him more, it
seemed like the dynamic mix of engineers, social designers, innovators,
anthropologists, and financial specialist made for the perfect knowledge base for
the HCD process. This video explains a little bit more about this process and
how Proximity Design use HCD to help rural farmers with their design of the foot pump which won the CurryStone award last year:</div>
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Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0Yangon, Republic of the Union of Myanmar16.8 96.14999999999997716.313841500000002 95.504552999999973 17.2861585 96.795446999999982tag:blogger.com,1999:blog-8923389349440621517.post-52680282625841058162014-06-30T12:10:00.001+01:002014-06-30T12:22:16.646+01:00Street Market, Yangon, Myanmar<div dir="ltr" style="text-align: left;" trbidi="on">
Myanmar, described as the final frontier of Asia. Still in the early stages of development, the country is vulnerable to external exploitations and this is being seen in the heavy influx of foreign investers who all want a cut of the virgin pie.<br />
<br />
I am visiting my parents who have moved to Yangon last September (for some of this humble pie) and can not help feeling like I am part of the problem. Listening to expats whine and moan about the poor water quality, the lack of sanitation and the communication issues they have with their drivers is a little tiresome and frustrating. Worse still is the insistent trips to the only three air-conditioned malls/super-markets with "proper coffee", "sugar-free bread" and "cheese". I needed to escape and see what lay beyond Western Superficiality. So I took a trip down-town with chef Tuk Tuk from Horizon Golf Club, and ventured beyond the pagodas and river boats into the busy narrow streets of old Yangon. What I found was the most diverse variety of food, colour, and smells I had experienced since my arrival.<br />
<br />
With 80% of the population still relying on agriculture as their main source of income, I truly hope this variety continues as Yangon develops, especially as padi-fields and farms around the city are being gobbled up by factories and high rise buildings. Like similar Asian cities, as competition increases with economic growth, there could be a reduction in variety of produce and an increase in more intensive agricultural practices. I wonder how this would effect the livelihoods of low-input agricultural farmers that supply majority of the city's fresh produce.<br />
<br />
The polite patient nature of the Burmese people is something we could all learn from, but I feel it could also be detrimental when it comes to resisting the exploitation of human and environmental rights that are not being stripped by the government, but by foreign hands.<br />
<br />
I dont want this post to be overly political. I would just like to show people what is worth preserving...<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvF4VmIylhNWXD3OT-Nlm14ArPAUYC9XchqMJglZujmVUQFRBm305tOg7k3jxumFznt7SPoIQI1bcnXcHwFaq4bZoRLvPBLpkP2E6-uizaGDoCNGcFRhSlizfXlWRSHMGLYVTEaAGgGS_/s1600/Market+Street.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQvF4VmIylhNWXD3OT-Nlm14ArPAUYC9XchqMJglZujmVUQFRBm305tOg7k3jxumFznt7SPoIQI1bcnXcHwFaq4bZoRLvPBLpkP2E6-uizaGDoCNGcFRhSlizfXlWRSHMGLYVTEaAGgGS_/s1600/Market+Street.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">One of the many market streets in Down Town Yangon</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLvVQQ3cIIscmSVTjVW73ziELaId8usWeDvEqiNTuIAFXqgBfmDUrLB241jl_KosPXVVvLAasA6zvUAveZRPJwf4L16Qi2_WbtbjIFvq6nCBE_IDUJXmYWxvDFCNLE4NJV0qTMlbf8_PI/s1600/Vegetables.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuLvVQQ3cIIscmSVTjVW73ziELaId8usWeDvEqiNTuIAFXqgBfmDUrLB241jl_KosPXVVvLAasA6zvUAveZRPJwf4L16Qi2_WbtbjIFvq6nCBE_IDUJXmYWxvDFCNLE4NJV0qTMlbf8_PI/s1600/Vegetables.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetables</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88HWR7yexUi0goNI1f3sP_mtUeAexoFesHQwfo2oF8-vstHLsf5XSd3iIV8rC29948TALOAV4I31u2wZ7qfIthOBoDjwRmJHbtB3dxpRP4GfS9ysXbk3E844zlp0iEFbvrFpN6TF1HiO4/s1600/Garnish.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh88HWR7yexUi0goNI1f3sP_mtUeAexoFesHQwfo2oF8-vstHLsf5XSd3iIV8rC29948TALOAV4I31u2wZ7qfIthOBoDjwRmJHbtB3dxpRP4GfS9ysXbk3E844zlp0iEFbvrFpN6TF1HiO4/s1600/Garnish.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Garnishes</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHW8OlNZjVrDe3n380G29Phi8zzh0Y5apzEHzjbITiHSEyytZBA0JN0CWjEzDREgvpj_TFMkB_Ct8gQWboxpLNxEBu82LhoEo3snycj_bHAyqKQYJCZEtZK3kXdx8jE_-baujLKAxrHFF/s1600/Roots+2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNHW8OlNZjVrDe3n380G29Phi8zzh0Y5apzEHzjbITiHSEyytZBA0JN0CWjEzDREgvpj_TFMkB_Ct8gQWboxpLNxEBu82LhoEo3snycj_bHAyqKQYJCZEtZK3kXdx8jE_-baujLKAxrHFF/s1600/Roots+2.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Roots... </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZg8bMl78YzFQgxxYBJuahTGJ3PvznyJnck-wjVOXyzrBcI5ZMjz-BwjrBVDbKxYaE8xTxx6_mL_fdLUwSdJc5mq67LPes86nyH55Zu9mM-KGhVLIuBXfgfEeeRKUYYrsN4OGNqSy6wefw/s1600/Roots1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZg8bMl78YzFQgxxYBJuahTGJ3PvznyJnck-wjVOXyzrBcI5ZMjz-BwjrBVDbKxYaE8xTxx6_mL_fdLUwSdJc5mq67LPes86nyH55Zu9mM-KGhVLIuBXfgfEeeRKUYYrsN4OGNqSy6wefw/s1600/Roots1.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...More Roots... </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCJrs64nFfy89i44aLpY-57VyznXcSABPM61pCEneTGtpubJMwC8vVJxb5K2JTUln8FZFAZtim2l1Avco1XrhJfkUEN6IyUuhkaMHp0LDLWf4X9jt4ftDcupzvC-QY42PcuM1R5FDe_Tl/s1600/Roots+3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhCJrs64nFfy89i44aLpY-57VyznXcSABPM61pCEneTGtpubJMwC8vVJxb5K2JTUln8FZFAZtim2l1Avco1XrhJfkUEN6IyUuhkaMHp0LDLWf4X9jt4ftDcupzvC-QY42PcuM1R5FDe_Tl/s1600/Roots+3.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">...And Pickled Roots</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJhVFOHSfNZvVRmF6UbqnsdzTpxYWn9B1OjlHhcPy5y6d8ZZY50q6KZQkJQT4knrq0SFKQoV9Ud-NNhmWZoV0f7cXZJssYmkbGpeki-WHvr5XE7px-LEjN6Hzq7vrSOYqN2GCx-NorZ4E/s1600/DriedMushrooms.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibJhVFOHSfNZvVRmF6UbqnsdzTpxYWn9B1OjlHhcPy5y6d8ZZY50q6KZQkJQT4knrq0SFKQoV9Ud-NNhmWZoV0f7cXZJssYmkbGpeki-WHvr5XE7px-LEjN6Hzq7vrSOYqN2GCx-NorZ4E/s1600/DriedMushrooms.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Mushrooms</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoKLo6kXJ6ZrbtUDbhab6_baIHcMAUXn56VGG9-hNbzoaKTLp0P2w9IdPlwPui-pdlY89t8RkP3QVT3z6DY6U41d_RyP8iVuDXVYDybK_UmzEMl8t4T1RZqOGG4DMk10v2KpCiHjVCLlR/s1600/Achari.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmoKLo6kXJ6ZrbtUDbhab6_baIHcMAUXn56VGG9-hNbzoaKTLp0P2w9IdPlwPui-pdlY89t8RkP3QVT3z6DY6U41d_RyP8iVuDXVYDybK_UmzEMl8t4T1RZqOGG4DMk10v2KpCiHjVCLlR/s1600/Achari.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Achari (Pickles)</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoS7GuAWC9dFYpJDEYdOTWr3g1Wn8f01W_c31WiVe2Iut0KMQlMKOl5uJXLTclNVo0fL-X3NSsSptDzuSvDozeSrsLDKiEJTVOiIKW5up8BFoQUILpXZ1e8fPJtwU84owZGdKeD5-cu2R/s1600/Chillies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcoS7GuAWC9dFYpJDEYdOTWr3g1Wn8f01W_c31WiVe2Iut0KMQlMKOl5uJXLTclNVo0fL-X3NSsSptDzuSvDozeSrsLDKiEJTVOiIKW5up8BFoQUILpXZ1e8fPJtwU84owZGdKeD5-cu2R/s1600/Chillies.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried Chilli </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-r1V9i4pdPmccUKQxbr-1w1gK3KLGD83Ix3s1T0XyTow32hW1hreW6sYQ652ELwp-7efQegh7UHByFwZB0zYTlU0xqiFb8wxTw30zdn9jEBUtjBYZTbBunVvf2WaZ1zV_7pGp7QqI47HB/s1600/FishProducts.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-r1V9i4pdPmccUKQxbr-1w1gK3KLGD83Ix3s1T0XyTow32hW1hreW6sYQ652ELwp-7efQegh7UHByFwZB0zYTlU0xqiFb8wxTw30zdn9jEBUtjBYZTbBunVvf2WaZ1zV_7pGp7QqI47HB/s1600/FishProducts.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish Products</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_2ErcvJ-9ijQsBy88XJMT2_TcXfw8NXExMG4iY5sdJFRgDY67qlfq4UqzCg0e0Z0mynr6Ij-1dbL4ZxQd8dp2lEzOB1MT6XhqqL_MZ2ut0eFKTElDbUmKLqWqIrD7N5H6fwTo5GNfldv/s1600/Chicken.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2_2ErcvJ-9ijQsBy88XJMT2_TcXfw8NXExMG4iY5sdJFRgDY67qlfq4UqzCg0e0Z0mynr6Ij-1dbL4ZxQd8dp2lEzOB1MT6XhqqL_MZ2ut0eFKTElDbUmKLqWqIrD7N5H6fwTo5GNfldv/s1600/Chicken.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chicken with all the bits and bobs</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-aGVbYKOvyQiQQigLFRb27i2YXKJdCGfZ5kg5Er9FLVrjAKnROzr_OfcQM0eHE6LU6TkTiwhsd_L9T6PYCIFyICh4omRuSgWohqJIwryTmASKHiejhcFGUnNBgOZI9vOA2IzvD6hr5jL/s1600/Eels.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-aGVbYKOvyQiQQigLFRb27i2YXKJdCGfZ5kg5Er9FLVrjAKnROzr_OfcQM0eHE6LU6TkTiwhsd_L9T6PYCIFyICh4omRuSgWohqJIwryTmASKHiejhcFGUnNBgOZI9vOA2IzvD6hr5jL/s1600/Eels.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Live Eels</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3Orij6dIad1eogyQD1PWlX7A9LUmPoQK3j1s_uwx001VFuIFoPxH_mM28H_QbJr0BVKhBdzMxp30Mj-BN__hId20djIiha5zxOfNNBGujha8vfQ6QtfNW8LNZA1UDoAevg_eO2O3q77O/s1600/FIsh.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF3Orij6dIad1eogyQD1PWlX7A9LUmPoQK3j1s_uwx001VFuIFoPxH_mM28H_QbJr0BVKhBdzMxp30Mj-BN__hId20djIiha5zxOfNNBGujha8vfQ6QtfNW8LNZA1UDoAevg_eO2O3q77O/s1600/FIsh.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fish, prawns, squid, clams and cray fish</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsoSzT-5kxXJzqyeIw9bE4yriJv72XelSYJS7kREDhwH4trqJzvGX7nr7mzXSvcuV6A-vc9BwMixZh4zeb4dEuNX16J8S5-TdoDEPIiKH1CI_6KVDrdi5Y-qOfEHz-vWxyyvIw82JQClhp/s1600/Lobster+and+cray+fish.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsoSzT-5kxXJzqyeIw9bE4yriJv72XelSYJS7kREDhwH4trqJzvGX7nr7mzXSvcuV6A-vc9BwMixZh4zeb4dEuNX16J8S5-TdoDEPIiKH1CI_6KVDrdi5Y-qOfEHz-vWxyyvIw82JQClhp/s1600/Lobster+and+cray+fish.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster and Langoustine </td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Yi-orMYoRGeHgnp2vsyE7B5dcnVh8dGNpqceHNcgjWOaDOn42VuSsP3m0H8jALIpYHiONzuSbfz_HLUDcm3iHtc6bFJ2WAykucWNbcm2BD2kwla2MnZ2-7Wzf2oPAbUFWC-rwwyJfweE/s1600/Ice.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Yi-orMYoRGeHgnp2vsyE7B5dcnVh8dGNpqceHNcgjWOaDOn42VuSsP3m0H8jALIpYHiONzuSbfz_HLUDcm3iHtc6bFJ2WAykucWNbcm2BD2kwla2MnZ2-7Wzf2oPAbUFWC-rwwyJfweE/s1600/Ice.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Ice!!!</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNt5C57TcXUU7z6nkZNLbn-IElBDLi6rqHVwoZhWe8g2MEhn9KIM8IfAZu4vJ3iKWpstE2X3gnBcR0D7vy6ggkjgA0HPA_SYP28_EpZRLFbz6Zw5zmmkRu1qYp7dS9Eq1JeEOoW9X2kMRp/s1600/Meat.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNt5C57TcXUU7z6nkZNLbn-IElBDLi6rqHVwoZhWe8g2MEhn9KIM8IfAZu4vJ3iKWpstE2X3gnBcR0D7vy6ggkjgA0HPA_SYP28_EpZRLFbz6Zw5zmmkRu1qYp7dS9Eq1JeEOoW9X2kMRp/s1600/Meat.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Pig and all the bits and bobs</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOpQclJVR5nDYW81lhzczaEnDV-OrICx2SpId4dJG0M8mveEh55-vfT1l-Z_4NakAMx1SRGjUKLvmkt1U-xymm4S3iQ0IxNm6pDw3_IwVu46ULsQR7gqtNr7-5MMyv5UDyGG2qCOagoH0/s1600/DSC02643.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEOpQclJVR5nDYW81lhzczaEnDV-OrICx2SpId4dJG0M8mveEh55-vfT1l-Z_4NakAMx1SRGjUKLvmkt1U-xymm4S3iQ0IxNm6pDw3_IwVu46ULsQR7gqtNr7-5MMyv5UDyGG2qCOagoH0/s1600/DSC02643.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Flowers</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUSFwqBj8VHW_bqJzeCcSrOc4aMPb5s_jct5xd2duqHuv3CGoPpFYKAlLIKgCzE0VJeDJTL45XLhwFwg9X0wMiFTTPu3qI0AS4igr1ZryESKydqmMKfDbYr_XQB0Xq0hlRqI-b-JbUy-x/s1600/Covered+Market.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbUSFwqBj8VHW_bqJzeCcSrOc4aMPb5s_jct5xd2duqHuv3CGoPpFYKAlLIKgCzE0VJeDJTL45XLhwFwg9X0wMiFTTPu3qI0AS4igr1ZryESKydqmMKfDbYr_XQB0Xq0hlRqI-b-JbUy-x/s1600/Covered+Market.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Indoor fish and meat market</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSq_iVwiK-FWuDNeCVlK3tsHLz_95UZzD3GoqROqZPD1VoPXkmbGvqjBp2iUjtu1mLRzeMg3wWvfOoMNYheVFoklH4VW635OAN60RWpFCEP7OR1ngvNwEUl6HiDuc6OY-K7_xCKhm3E85R/s1600/Fruit.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSq_iVwiK-FWuDNeCVlK3tsHLz_95UZzD3GoqROqZPD1VoPXkmbGvqjBp2iUjtu1mLRzeMg3wWvfOoMNYheVFoklH4VW635OAN60RWpFCEP7OR1ngvNwEUl6HiDuc6OY-K7_xCKhm3E85R/s1600/Fruit.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fruit<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPDExM358aT6cbggeqetT6v2UMx7b72Uwavg8ojr1ZoSwNuCBPNP8qZVJdcv9XEZjzIRkYTcIW5O_Zmj-sRWmwfXJcFnK1RXLGE0wQmnjTyFF6DgJ0H-YZNpw0wGgQkTqrOt9zLrDVU_6/s1600/Rambutan.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFPDExM358aT6cbggeqetT6v2UMx7b72Uwavg8ojr1ZoSwNuCBPNP8qZVJdcv9XEZjzIRkYTcIW5O_Zmj-sRWmwfXJcFnK1RXLGE0wQmnjTyFF6DgJ0H-YZNpw0wGgQkTqrOt9zLrDVU_6/s1600/Rambutan.JPG" height="480" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rambutan</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3Woylf0YVsp0TsxRlEj9caccB8b8Y7RQ9eWTyaALan129U0oaZk3gV0D6n0ePNN_x9E4gfjrx3FlxBW6LB5d5r6rDpjOnJTPr2ll4gsZfh7ZbiBynrquIXPS-qUhyK-wvRL-RIQsaBkJ/s1600/Yangon+Street.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU3Woylf0YVsp0TsxRlEj9caccB8b8Y7RQ9eWTyaALan129U0oaZk3gV0D6n0ePNN_x9E4gfjrx3FlxBW6LB5d5r6rDpjOnJTPr2ll4gsZfh7ZbiBynrquIXPS-qUhyK-wvRL-RIQsaBkJ/s1600/Yangon+Street.JPG" height="640" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Typical street in Old Yangon</td></tr>
</tbody></table>
</div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0Yangon, Republic of the Union of Myanmar16.8 96.14999999999997716.313841500000002 95.504552999999973 17.2861585 96.795446999999982tag:blogger.com,1999:blog-8923389349440621517.post-35251831807567231452013-09-15T07:04:00.001+01:002013-09-15T07:20:58.364+01:00The Department of Coffee, Western Cape<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PwkX3gamTRNxLIgY48Z7ZnMxxve21DEj6yqefbCP5jEm0LYKa2GB9bs7Jlir9sy2Q7nVYhR7s5c7oWl_31ojh4HIc41TX23SiDDZKIG0_qoPDzE5FvBy04VrmN-vMiLSidbPQfLpaXWV/s1600/ViewKhaylitshaStation.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8PwkX3gamTRNxLIgY48Z7ZnMxxve21DEj6yqefbCP5jEm0LYKa2GB9bs7Jlir9sy2Q7nVYhR7s5c7oWl_31ojh4HIc41TX23SiDDZKIG0_qoPDzE5FvBy04VrmN-vMiLSidbPQfLpaXWV/s640/ViewKhaylitshaStation.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The view of Khaylistsha from the train station. The Department of Coffee is clearly visible (the big red building)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Travelling around South Africa can be rather frustrating as
it seems like everyone is scared of being mugged, raped, hijacked, kidnapped or….
even murdered! Yes it’s a problem here, but it does feel like the whole
security thing is a little too hyped up. Most of the people who advice against
certain modes of transport or visits to “dodgier” parts of town tend to be the
ones that rely on hear-say rather then actual experience to make their naïve
judgments. I was told NEVER to get in the local minibus/taxis, but when asked
if they’d even set foot in one, the reply was “No way!”. This segregation is
what prevents and restricts the breakdown of social stigma. It’s not really
spoken about, but there is still a great deal of racism in South Africa. I have
seen it and experienced it. Some may sadly believe it’s part of daily life. Ultimately
it is inhibiting the country from moving forward.</span><br />
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<br />
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After the forced removal of 60,000 black and coloured
residents from the inner city area of Cape Town in the 1970s, the evicted residents
were forced to find elsewhere to settle. The black community moved to the
numerous townships that surrounded the city. Since then, little has changed and
the Western Cape still remains racially segregated twenty years after apartheid
ended. Inner city Cape Town remains a predominantly “white area”, whilst the
surrounding townships are nearly all “back areas”. <span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Khayelitsha is one of these areas and is the largest and
fastest growing township in the country. It has had a great deal of bad press
recently as it remains the only township with a growing rate of violent crimes
as well as being the township where Annie Dewani was murdered. The estimated
population is 400,000 with less then 5% being over 50 year of age and around
40% being under the age of 19. The population is young and majority of the new
residents are rural to urban migrants. Unsurprisingly, unemployment is
considerably high bringing with it problems with drugs and alcohol abuse.</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Tours around
Khayelitsha and other townships are starting to pop up and are actually proving
to be rather popular with “adventurous” tourists. Volunteers have also started
to flock in to help out in township orphanages and schools. These initiatives
only target the “foreign tourist” market though and does little to breakdown
barriers with Cape Town residents.<o:p></o:p></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Frustrated by the
divide and the problems faced in their township, three young lads from
Khayelitsha got together with the Ministry of Service Delivery to come up with
a solution using the skills and resources they had available to them. Vuyile
Msaku, Wongama Baleni, and Vusumzi Mamile set up the Department of Coffee as a
way of regenerating their area. The concept is simply to have a hub where
people from all backgrounds can meet over a coffee. Their slick look, strong
brand identity and even stronger coffee has proven to be a success with both
locals and Cape Townies alike. Based opposite Khaylitsha’s only train station
and on the bottom floor of the VPUU (Violence Preventions Through Urban
Upgrading) building, the boys are in an easily accessible location where they
can target local businesses, anyone coming off the train, and most importantly youth
seeking advice.</span></span><br />
<span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span>
<span lang="EN-US"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Wchio_4NMJ8wrNaAV1J2h5NRmJx80JSUvw2W-dAIEOShMORGRWAZ8uFvMft3I_wqqgvohyphenhyphen4rAfW9VI3zFon1yLMn050zCcdjqmy3crhx88AZEDrnKuCUP956m92CMIMrc-3ZUpoGcEiF/s1600/DOCmenu.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Wchio_4NMJ8wrNaAV1J2h5NRmJx80JSUvw2W-dAIEOShMORGRWAZ8uFvMft3I_wqqgvohyphenhyphen4rAfW9VI3zFon1yLMn050zCcdjqmy3crhx88AZEDrnKuCUP956m92CMIMrc-3ZUpoGcEiF/s640/DOCmenu.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The prices at Department of Coffee are extremely reasonable (a cup of coffee in town = R22)</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The guys are all professionally trained baristas who use only the finest arabica beans from Ethiopia which are roasted locally and ground freshly using only the best equipment. The menu is extensive, offering a variety of coffee, teas, hot chocolate and muffins. Currently they are trying out a range of “red” beverages, made from loose Rooibos leaves that are used in the same way as you would ground coffee. The outcome is surprisingly sweet and refreshing, proving popular with visitors.</span></div>
<br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Like most good
coffee shops, the Department of Coffee deliver to local businesses, the local
court house, local hospital, and even make special Muffin Runs to children’s
homes where they hand out muffins bought with money donated by their customers.
The best bit is, their products are modestly priced, making it affordable for
the average Khaylitshan resident. As history has shown, the most successful
enterprises are the ones that know their market inside out, including knowing
how to price their products appropriately.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">
</span><br />
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">
</span>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span lang="EN-US">It seems like
since they started a year ago Vuyile, Wongama, and Vusumzi have done some great
things, and it doesn't seem like they want to stop. They have started to hold
monthly CoffeeMobs which aims at bringing people from Cape Town to Khaylitsha
via a free train service. The event includes local music artists, arts and
crafts and of course great coffee. But more importantly it is a chance for the
people of Khaylitsha and Cape Town to mingle over a shared appreciation for all
things good. Last month a group of Cape Town cyclists decided to organise a
bikeathon from the city to the coffee hub that helped raise money for
regeneration projects in the township. Talking to Vuyile, I was told they were
hoping to expand by opening another Department of Coffee where they would have
a sit down service where they could also serve hot food.</span></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span lang="EN-US"><br /></span></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span lang="EN-US"><br /></span></span></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">
<div class="MsoNormal">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKMhHjBnO8cZDoLqpijljrqJXuvfmRSMUNpghQeaAXoJI_avBf-oK-SsroGt00JWUzfKB4Ct5_zj0KVIrqRKEvm0F95povIpcMGoROyXmAoc4mYF-qXfdBznT9Qgbr3_DbX9IQiqw-EP0/s1600/PVUUbuilding.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKKMhHjBnO8cZDoLqpijljrqJXuvfmRSMUNpghQeaAXoJI_avBf-oK-SsroGt00JWUzfKB4Ct5_zj0KVIrqRKEvm0F95povIpcMGoROyXmAoc4mYF-qXfdBznT9Qgbr3_DbX9IQiqw-EP0/s640/PVUUbuilding.JPG" width="480" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Department of Coffee, a growing franchise </td></tr>
</tbody></table>
</div>
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
There’s no doubt
that these guys are super ambitious and it’s rubbing off on the youth in Khaylitsha
who have seen what can be accomplished with a bit of determination and the
right guidance. The boys not only serve as amasszing baristas, they also offer
advice and support for the youth of the township. We are reminded that when it
comes to making a difference in the community, it is ultimately left up to the
people of that community to make that change.</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US">Cape Town has been
named the Design Capital of the world 2013/14 and they are specifically looking
for designs that solve social, cultural and environmental issues. I can’t think
of a better nomination then the Department of Coffee. Their well thought out
concept has been marketed incredibly well. Through the use of <span style="color: #4f81bd;"><a href="https://www.facebook.com/pages/Department-of-Coffee/455306021156615">facebook</a></span>, local media and most importantly word of
mouth, the organisation has become something worth finding out about. This has
attracted attention from coffee loving Cape Townies and from the local youth
who so desperately need role models to look up to. </span><span lang="EN-US">The
idea has been successful for it’s simplicity and effectiveness to focus on
their main issue: “breaking down the wall between Cape Town and Khayelitsha.” Nothing
can stop these guys and from the looks of it, the Department of Coffee is bound
for great things. </span></div>
</span></div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0Khayelitsha, Cape Town, South Africa-34.0402778 18.677777800000058-34.1455518 18.516416300000056 -33.9350038 18.83913930000006tag:blogger.com,1999:blog-8923389349440621517.post-58235664015511639472013-09-14T17:03:00.002+01:002013-09-15T07:06:28.635+01:00The Greenhouse Project, Johannesburg<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaCZW5U46PO3XGc8nUiQlSxOz0Y7cAgINYJqLyRxW7EZ13GcNI7A1zU4GDzIN07ve8tGBJRCaxOUzIj7cq73rk661JblKUuTnfJd13dgLqTf6noRcYxmI9r_FveNZHkqmxs7z_5evZfBU/s1600/VeggiePatch.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwaCZW5U46PO3XGc8nUiQlSxOz0Y7cAgINYJqLyRxW7EZ13GcNI7A1zU4GDzIN07ve8tGBJRCaxOUzIj7cq73rk661JblKUuTnfJd13dgLqTf6noRcYxmI9r_FveNZHkqmxs7z_5evZfBU/s640/VeggiePatch.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Greenhouse Project in Joubert Park, Central Johannesburg</td></tr>
</tbody></table>
</div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
If South Africa were a teenager it’d be going through a massive
growth spurt. The country has a fast growing population and a booming economy,
and unlike its African brothers and sisters, the country is strong, defiant and
has a point to make. It has embraced America’s big and fast nature: large
agricultural farms; massive industrial factories; huge supermarkets and mega
sized malls. South Africa has it all… and like a hungry growing teen it will gobble
up anything with little regard to future health problems. <span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Despite this, it seems South Africa still bears scares from
apartheid, and social recover has been slow and at often times futile. Poverty
is still on the increase and even though Afrikaans now only make up 7% of the
population, they still hold majority of the country’s wealth. Large wealth
disparities are nothing new on the continent and unfortunately this is unlikely
to change for a while. Townships are growing faster then ever before and urban
spaces are becoming over crowded. Nelson Mandela’s equal country is far from
being equal and although there has been a slight shift in the disparity (some
whites moving down the social class ladder and blacks and coloured moving up)
the gap is only growing. This is leading to basic social issues in the built
environment such as waste management, food insecurity, access to clean water,
recourse management, and inefficient use of energy. <span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The South African government faces many challenges, but
fails to acknowledge even the most basic. Reports have shown that unlike its
war-torn neighbour Zimbabwe, the country is failing to meet Food Security
targets for the most needy. What’s gone wrong? Well for one, the country is too
focused on superficial growth: a great deal of investment has gone into large
scale commercial farming (foreign market) which still dominates the country’s
agricultural sector. Secondly the government is focusing on meeting shot term
goals rather then long-term goals: this has resulted in a spike in food prices,
since the 2010 World Cup, that most people cannot afford. Lastly, there has
been little or no change in policies with regards to sustainable food systems. Food
is a basic need, and when prices rise and salaries don't, people inevitably struggle
and ultimately end up living in impoverish circumstances. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So when a government fails to meet the needs of the people
it is often left up to a NGO to do what it can to solve the problem. Following
a civil society campaign surrounding the issues of environmental sustainability
in 1993, the Earthlife Africa Johannesburg activist group began to
conceptualise an organisation that would serve as an inspirational space and
support base where organisations can network whilst learning from live
demonstrations and examples on how to build, cultivate and cycle resources in
urban environments. This was eventually called The Greenhouse Project, which is
now located on the North side of Joubert Park, Central Johannesburg. It’s in a
not so desirable location, but that's beside the point. The project space is
inspirational and is proof that with the appropriate techniques and with a bit
of guidance any space can become a green haven.<span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ANfhJjgct9vYbfEWxjCDQ4WHepFHKH6_1gGrDSOyEHS3IxYsWk8-tqJy87mrlot3wQeA1G_GMkSmFWcJfnHUATikQzLbUqhJvL4a6Mzx0x5TS_zsQJsXk0CFx03pSlgSIeQuC5Eg9_lj/s1600/Veggies.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ANfhJjgct9vYbfEWxjCDQ4WHepFHKH6_1gGrDSOyEHS3IxYsWk8-tqJy87mrlot3wQeA1G_GMkSmFWcJfnHUATikQzLbUqhJvL4a6Mzx0x5TS_zsQJsXk0CFx03pSlgSIeQuC5Eg9_lj/s400/Veggies.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Example of veggies that can grown in an urban environment.<br />
These are sold to the local community and the profits are<br />
reinvested into the organisation</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The project follows the simple ethos that demonstrations,
examples and access to information can lead to a more successful learning
experience. Part of this is their agricultural area where a variety of growing
systems are on show. The area also serves as a space to experiment, try out new
techniques, but also to demonstrate what can be done with a bit of creative
thinking. Here indigenous techniques are applied to the urban environment where
the three ‘R’s (reusing, recycling and reducing) are carried out wherever
possible.</span></div>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Using old tyres as continuers in making organic nutrient rich fertiliser </td></tr>
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<br />
Projects like these allow for more area specific
demonstrations to take place. For example, the northern part of South Africa is
a semi arid terrain, which means it’s water scares for most of the year. The
Greenhouse Project focuses on technologies, which allow for better water
conservation in agriculture and daily life. This pass on of invaluable
knowledge is crucial in helping meet needs on a long-term basis.</div>
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<tr><td class="tr-caption" style="text-align: center;">A garden being worked on by a group of children who come after school</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Drainage system that collects rain water which then flows to<br />
the gardens to water the plants</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Rain water collecting system which is filtered and used for daily use</td></tr>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Reeds used to filer rain water</td></tr>
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<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As well as this, the project space aims to make people rethink
their consumerist behaviour by demonstrating what is possible by reusing,
recycling and reducing. The two offices are made from 100% natural or reclaimed
material and use natural lighting, insulation, renewable energy, aeration and
water systems:</span></div>
</div>
<!--EndFragment--><br />
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<tr><td class="tr-caption" style="text-align: center;">Reclaimed paving stones</td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Earth building made form 100% natural or reclaimed materials<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
</tbody></table>
<br />
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<tr><td class="tr-caption" style="text-align: center;">Kitchen space: White hydro bricks, reclaimed paving stones, and reclaimed wood</td></tr>
</tbody></table>
<br />
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<tr><td class="tr-caption" style="text-align: center;">Office space with duel level natural lighting</td></tr>
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<br />
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<tr><td class="tr-caption" style="text-align: center;">Flooring: Reclaimed paving stones, natural clay, and wood is used</td></tr>
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<br />
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<tr><td class="tr-caption" style="text-align: center;">Second Kitchen Space: Natural paint, scrap metal lights,<br />
reclaimed wood and tiles </td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Boardroom: natural lighting created by the glass ceiling which during<br />
the summer time is covered by a cranadina plant and during the winter time<br />
it sheds it's leaves allowing in more light</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Artist workshop</td></tr>
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<br />
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<tr><td class="tr-caption" style="text-align: center;">E-waste to be used by artists</td></tr>
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<br />
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<tr><td class="tr-caption" style="text-align: center;">Bycycles used to circulate the city in search of scrap materials<br />
<br /></td></tr>
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The organisation is visited by a wide variety of people form
different communities: school kids from the city, groups of women from
townships, agricultural groups from suburban areas, students and entrepreneurs.
It targets the people who want to know, but thus far it hasn't been able to
target the people who can make the biggest difference: the government. The organisation
is desperate to target the government and their “brick housing” scheme for the
townships. This scheme is seeing extremely flammable shacks in crowded
townships being knocked down and replaced by brick structures courtesy of the
South African government. The Greenhouse Project is pushing for the government
to abandon conventional building techniques in replacement for more sustainable
ones that would ultimately cost less. For example, they would like to see
jobless immigrants trained in building and designing rainwater collecting
systems, which would solve the problem of unemployment and the availability of
clean water in townships. Simple solutions like these are what the Greenhouse
Project are good at, but it seems like the government are more concerned with
meeting superficial targets rather then sustainable ones.</div>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Large billboard from Anglo American showing just how important<br />
housing in South Africa is</td></tr>
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<br />
The project provides help and advice to individuals and
organisations on all aspects of sustainability: shelter, climate, ethics,
energy, water, soil and food. More places like the Greenhouse Project are
needed as spaces to experiment, learn and inspire the future generations about
a sustainable future. African cities are growing rapidly and as they do so does
the populations’ need for convenience over substance. A green space like this
one not only helps us get back in touch with nature, it also inspires one to
think more environmentally. It’s a no brainer that sustainable development is
the way forward, but it’s how this is done that makes the difference. NGOs can
only do so much for the people. It requires a change in policy from
parliamentary level to make a lasting change for years to come. But as things
go, governments only ever want to meet short-term goals to show the people that
they are “meeting their needs”.</div>
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It takes a movement, and it seems South Africa is getting there,
but very slowly. There is lack of education on environmental issues for the
majority and because of this it’s only a small percentage that are making a difference.
For example, “Urban farms”, “organic” and “community markets” in Johannesburg
and Cape Town are terms mainly used by the affluent suburbanites and this comes
with a price tag. It does little to solve the problem at grass root level.
Urban farms should be feeding the immediate community, not people who have
travelled an hour in a car to get there. Environmental education needs to focus
on the majority to make a difference, and this is what the Greenhouse Project
aims to do. Until governments can begin to make a lasting positive impact, it
is left up to NGOs to fill the position of public educators and to turn around
a situation that would otherwise be ignored. </div>
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<o:p><br /></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoqVvto-Ny-AdeWGTKtl4txejYfWAKmslT0eGYesnzkk2RBgwHxKxdisFCVD4YJzrVSGcHqWgDngkJE7CwpvKGe2wF0fStRZ42n9P97OT2a3CMujUPbehXvgS7vJOlcJ7U5aHL-LhH5mS/s1600/EnvironmentalControl.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMoqVvto-Ny-AdeWGTKtl4txejYfWAKmslT0eGYesnzkk2RBgwHxKxdisFCVD4YJzrVSGcHqWgDngkJE7CwpvKGe2wF0fStRZ42n9P97OT2a3CMujUPbehXvgS7vJOlcJ7U5aHL-LhH5mS/s640/EnvironmentalControl.JPG" width="640" /></a></div>
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<br />
It seems like there is so much happening in African cities
that it’s easy to be caught up in the excitement of it all, but if there is
something that can be learned from the economic crisis in the West, it’s that
we cannot forget our sense of community as a citizen of the world. We need to
have more open sources, access to education, talks, demonstrations and all
easily accessible and available. It takes this knowledge to inspire activist to
lobby for change. This ultimately plays a role in a sustainable change that can
be reaped for years to come. If we can have more spaces like the Greenhouse
Project to inspire people, we can be sure that South Africa will be an example
to its African brothers and sisters: that, in spite of the country’s turbulent
history, it continues to listen to the needs of its people and will endeavour
to meet them for generations to come. </div>
<!--EndFragment--></div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com1East Rand, South Africa-26.217055082529814 27.9876708984375-26.331015082529813 27.8263093984375 -26.103095082529816 28.1490323984375tag:blogger.com,1999:blog-8923389349440621517.post-7010187681300700592013-08-14T22:29:00.001+01:002013-09-14T16:16:13.393+01:00The West Kenyan Sugar Experience <div dir="ltr" style="text-align: left;" trbidi="on">
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Sugar is a big commodity in Kenya. The country consumes so
much, that although though they produce vast amounts, they still import sugar
into the country to meet demands. It’s an on going joke that Coca Cola put more
sugar in their Kenyan bottles then they do for any other market. I came to
believe this when I visited the West Kenyan Sugar Factory in Kakamega, Kenya. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Being the second biggest the Western Province, The West
Kenyan Sugar Factory, processes sugar for the surrounding area of Kakamenga,
which only has a population of about 500,000. For this, they have to produce
2,500 tons of sugar a day, employ 900 members of staff and support 53,000
farmers. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
The huge factory spreads out over 15 acres of land and lies
amongst some of the Western Provinces most stunning scenery. This doesn't spoil
the natural beauty of the area, but instead offers a stark difference, showing
off the area’s industrial might. The smell of molasses in the air and the
glisten of soft brown sugar everywhere can dazzle the senses. It is easy to
feel overwhelmed by the colossal stainless steel structures that make up the
factory. The enormous factory not only churns out masses of sugar, it literally
runs on the sweet stuff too!<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51yuWYoebuZIEQLOUzSp_3SfuhkYFoOv2CoAlqtVFzNCNDFUWPHJ67UzjQartVicLxVXWXks51MsV848DH1jJcAdWvTVh8ju9tGpjt1RSrWYxIozLzshIBaZjqWQbqImmxeIItXpxOw7N/s1600/SugarCane.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51yuWYoebuZIEQLOUzSp_3SfuhkYFoOv2CoAlqtVFzNCNDFUWPHJ67UzjQartVicLxVXWXks51MsV848DH1jJcAdWvTVh8ju9tGpjt1RSrWYxIozLzshIBaZjqWQbqImmxeIItXpxOw7N/s640/SugarCane.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">All this raw cane can will be processed in 1hr</td></tr>
</tbody></table>
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<tr><td class="tr-caption" style="text-align: center;">Hot seam escaping from cooling down machinery. Bagasse in the background, <br />
the by product of cane used as fertiliser and to power the machinery. </td></tr>
</tbody></table>
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<br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi513dgbVde8ffxL6ketxJf_HILXpOvdWTCuf5ykt2-7W7udbRcpCVZTzCGqnegOvxxBKsm48TeF9V3WV3egQGhsksIAgbQeYw3RVtIqktwLTpKgW1-AGZzfEaTYO9bw0opk-zkrsdZrgQH/s1600/FactoryMechan.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi513dgbVde8ffxL6ketxJf_HILXpOvdWTCuf5ykt2-7W7udbRcpCVZTzCGqnegOvxxBKsm48TeF9V3WV3egQGhsksIAgbQeYw3RVtIqktwLTpKgW1-AGZzfEaTYO9bw0opk-zkrsdZrgQH/s320/FactoryMechan.JPG" width="213" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAXbpisFZfJQesWBFEJUmi9wjzRlmOhmQC4QjiPcSqCCdYzYYhYEd7mNV5ySNn_1f2NhWKcLOS5zBPKvDPv61rFhWHKXHmCbzgKKEDFTySpyLzLn70Dj6gEjFI6d0YrFS7djsi0DhuPvj/s1600/FactoryMachenisms.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyAXbpisFZfJQesWBFEJUmi9wjzRlmOhmQC4QjiPcSqCCdYzYYhYEd7mNV5ySNn_1f2NhWKcLOS5zBPKvDPv61rFhWHKXHmCbzgKKEDFTySpyLzLn70Dj6gEjFI6d0YrFS7djsi0DhuPvj/s320/FactoryMachenisms.JPG" width="213" /></a></div>
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<tr><td class="tr-caption" style="text-align: center;">The pipes that carry raw cane juice to be processed into sugar</td></tr>
</tbody></table>
<br />
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<tr><td class="tr-caption" style="text-align: center;">The factory produces 2,500 tons of sugar a day. These bags each weigh 50kg and are ready to be dispatched and feed Kakamega's sugar addiction. </td></tr>
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Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com1tag:blogger.com,1999:blog-8923389349440621517.post-63641600766528302392013-07-31T15:59:00.001+01:002013-11-18T19:05:38.210+00:00Kericho Tea<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Unilever Tea Estate, with the Mau forest in the background </td></tr>
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<span class="Apple-style-span" style="color: #1a1a1a;"><span lang="EN-US" style="color: #1a1a1a;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">Tea (or ‘chai’
in Swahili) plays a big role in Kenyan culture whilst also being the country’s
largest export. Luckily enough Kenya grows more then it consumes and so has
plenty to export around the world. Majority of Kenyan tea comes from Kericho, a
small, but extremely lush county west of the rift valley. The high altitude,
cool climate and fertile soil helps produce some of the world’s most desirable black
tea: rich in flavor and dark in colour. <o:p></o:p></span></span></div>
<br />
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<span class="Apple-style-span" style="color: #1a1a1a;"><br /></span></div>
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<span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;"><span lang="EN-US">Most of the
tea plantations in Kericho are owned by large companies; Unilever, Brook Bonds,
and </span><span lang="EN-US">James Finlay. Since the
beginning of large-scale tea production in the 1930s, these companies have
dominated the Kenyan Tea market, buying out acres of land for the production of
tea. These vast areas, called “tea estates”, can be seen east of Kericho town,
on the way to Nairobi. As well as processing factories and small offices, tea
estates also have housing facilities for their workers, majority of whom have
traveled from around the country to be part of this lucrative industry. <o:p></o:p></span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: #666666; font-family: Verdana, sans-serif;">As with most tea
estates around the world, the carpet of green tea gardens as far as the eye can
see is a sight to behold. Dotted with trees, and maybe the odd factory or two, one
begins to comprehend the drastic impact humans have had on our natural
environment. The exploitation of the land for harvesting cash crops is only
realised when one visits the Mau forest which once extended from Western Kenya through
to Uganda, Rawanda and all the way to the Congo. This once dense forest was cut
down by the British to make way for the rolling tea plantations. The same vast
tea estates are also largely responsible for the growth in Kenya’s economy,
putting it on the <span class="Apple-style-span" style="background-color: white;">international trade map. <span style="mso-spacerun: yes;"> </span><span style="background-attachment: initial; background-clip: initial; background-image: initial; background-origin: initial; background-position: initial initial; background-repeat: initial initial;"><o:p></o:p></span></span></span></span></div>
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<span class="Apple-style-span" style="color: #666666;"><br /></span></div>
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<span lang="EN-US" style="color: #666666;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">If you were
to go east of Kericho town, you will see an entirely different tea landscape.
Here, smaller patches of tea gardens pop up amongst forests and farmland. This
is where smallholding tea farmers live, and have lived for generations. The people
here are indigenous Kipsigis people who started to grow Tea when the British
first introduced it around a century ago. Majority of the farmers make most of
their living from tea production, and tend to have a number of buyers they
supply to. This keeps prices competitive as well as ensuring high quality tea.</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13pt;"><o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehds1NZmrGiz-q1LQkNw3BKBby7MUUwr-0AX5Nsjc9G6poq3siajWIgNlwVJNRq_iEqRxCo0HP80UQQPl0F123sk8UNajOvnr1lAHyuNO_V1d4kwYYxO5ft8p70Qqm6kFnkqCEqlGnDKn/s1600/SmallScaleTeaFarm.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgehds1NZmrGiz-q1LQkNw3BKBby7MUUwr-0AX5Nsjc9G6poq3siajWIgNlwVJNRq_iEqRxCo0HP80UQQPl0F123sk8UNajOvnr1lAHyuNO_V1d4kwYYxO5ft8p70Qqm6kFnkqCEqlGnDKn/s640/SmallScaleTeaFarm.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Kareena's Family Tea Plantation, mid morning</td></tr>
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<span lang="EN-US"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">I visited
Kericho with a good friend of mine in early July 2013. We stayed with a friend
of ours called, Kereena, whose family owned a smallholding tea farm. Her
grandfather, who gave each son a portion to grow tea on, had divided the land
up. This subsequently will happen to Kereena and her brothers and sisters. It
does make one question though, how much can a land be divided before it loses
its value? <o:p></o:p></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ttrzk8hR-xL2uUXgySyQwgePvWYNE-RDft11dPMNHTcZThZXmj4NNje0Q8FXrgWNxEpQcfceWZLLstrE203ANcIZlUmmpjgWGQ_w5pAOk7DKfR3fH98Wcck4KJl4xaN_S8xmjuof1Aqw/s1600/WalkingThrough.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3Ttrzk8hR-xL2uUXgySyQwgePvWYNE-RDft11dPMNHTcZThZXmj4NNje0Q8FXrgWNxEpQcfceWZLLstrE203ANcIZlUmmpjgWGQ_w5pAOk7DKfR3fH98Wcck4KJl4xaN_S8xmjuof1Aqw/s640/WalkingThrough.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Walking around the family plantation with Mama Kareena and Kareena's cousins </td></tr>
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<span lang="EN-US"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">We walked
around the family plantation, which seemed well organised and easy enough to
navigate. Amongst the tea gardens were fruit trees and designated areas for
growing maize. We were told that the tea bushes never stop producing tealeaves,
as long as they are maintained well, which means regular pruning. The bushes
should never exceed 4 meters. Kareena’s granddad first planted the Tea bushes in
the sixties. The same tea bushes still exist and still produce high quality tealeaves.</span></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">Due to the enormity
of their tea gardens, Kareena’s parents outsourced a few local women to pick
leaves on their behalf. I was told that an average picker could pluck up to
50kg of leaves a day. As the tea pickers are paid by weight, they are expected
to pick about 6-10kg an hour to earn a decent wage. Unlike on the tea estates,
where scissors are used, these women picked the tea by hand, which ensures only
the best leaves are picked and no that no leaves are damaged in the process.</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Plucking tea</td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span lang="EN-US" style="color: #666666;">Picking tea
by hand is a skill to master. It needs a good eye and a couple of speedy hands.
Only the top two leaves on the plant should be picked, leaving some stem. This
is called a “fine plucking”. </span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">"fine plucking"</td></tr>
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<span lang="EN-US"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">The leaves
are collected and then taken to buying stations where the bags of leaves are
randomly sampled, weighed and the farmer is given some money in exchange for
the tea they have picked. Prices can range from 15ksh – 60ksh (12p – 48p) per
kilo depending on the buying company.<o:p></o:p></span></span></div>
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<br /></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">We went to
visit one of the more ethical buying and processing companies in the area that
Kareena’s family supply to:</span></span></div>
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<tr><td class="tr-caption" style="text-align: center;">Tegat Tea Factory, Kericho</td></tr>
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<span lang="EN-US"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">The Tegat Tea
Factory was initially built in 1971 by the James Finley co. It was later bought
three years later, in 1974, by the Kenyan Tea Development Agency, the leading
management agency for small scale tea farmers in Kenya. This means that the
factory and the running of operations is owned and controlled by the farmers,
who select the board members and have the largest stake in the company. <o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="color: #666666;"><br /></span></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">The tea
processed by the factory comes from approximately 9000 different farmers all
within a 12km radius of the factory. Consistency is maintained by the KTDA who
regularly visit farmers and their farms to ensure high standards are kept. They
also supply the farmers with any farming inputs they may need, like fertilisers
and seeds. This is all supported by the Kenyan Tea Research Foundation who are
consistently developing better and more efficient ways of growing tea. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">The Tegat Tea
Factory processes between 20,000 – 100,000 kg of leaves a day. Most of the tea is
exported to the UK, Pakistan, Egypt and even Afganistan. Companies that buy the
tea, include Tetleys, Lipton, and Taylors of Harrogate. The tea is Rain Forest
Alliance Certified, which makes it highly desirable by tea companies that want
to appeal to the new “ethical market”. Unsurprisingly enough, most of the
smallholding farms had to go through little or no changes to achieve this
status. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #666666;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The
processing of the tea takes around 3hr from start to finish:</span><span class="Apple-style-span" style="font-family: Arial; font-size: 13pt;"><o:p></o:p></span></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #1a1a1a;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #1a1a1a; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xJWpEIti2VOU4JdeaHMQxOk8bzP6P3f064NsyHMcO5pt-Ff2yKTrDqg_eCKDRczXxJLbYr3izLC3YUKWWn28S1RUln_7eYT2vTh_wLNHuVkn6ljWCbQdlt7uzHvCpvEOw45_-aHtnCZi/s1600/DryingLeaves.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-xJWpEIti2VOU4JdeaHMQxOk8bzP6P3f064NsyHMcO5pt-Ff2yKTrDqg_eCKDRczXxJLbYr3izLC3YUKWWn28S1RUln_7eYT2vTh_wLNHuVkn6ljWCbQdlt7uzHvCpvEOw45_-aHtnCZi/s400/DryingLeaves.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Leaves are dried over fans for 2hrs</td></tr>
</tbody></table>
<div class="MsoNormal" style="color: #1a1a1a;">
<span lang="EN-US" style="color: #1a1a1a;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #1a1a1a; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzxtX5Oe6A_QnoNw5UcKqqqF_ANk_7RbCZxlvccEYUmI-8q9nkUkDQiUiraqL0lT055yAoqTaiIo3Bf4eSag9H6bCjyQYgV1mn9fvyQ9F5OInFl9B7lx3EUoMpmI3xMPNfuB7hyphenhyphenxjiaUY/s1600/Chopping%253AFermentingLeaves.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxzxtX5Oe6A_QnoNw5UcKqqqF_ANk_7RbCZxlvccEYUmI-8q9nkUkDQiUiraqL0lT055yAoqTaiIo3Bf4eSag9H6bCjyQYgV1mn9fvyQ9F5OInFl9B7lx3EUoMpmI3xMPNfuB7hyphenhyphenxjiaUY/s400/Chopping%253AFermentingLeaves.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The leaves are then chopped and rotated, then fermented by being oxidised </td></tr>
</tbody></table>
<div class="MsoNormal" style="color: #1a1a1a;">
<span lang="EN-US" style="color: #1a1a1a;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<!--EndFragment--><br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #1a1a1a; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGmz5NVQoHXLgy8bW5i44xTlbRrOhs4strh63BZT3awMk_naro3E1yJOp80P-Xiu8gn1pOpn14OsNBDfGywDkuLKKHCNBaSh5MduvqkmSdMfs_-4IssVhJ7Q9w4iQTXdqOhTTy4zQ8_Bo/s1600/DringLeaves.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMGmz5NVQoHXLgy8bW5i44xTlbRrOhs4strh63BZT3awMk_naro3E1yJOp80P-Xiu8gn1pOpn14OsNBDfGywDkuLKKHCNBaSh5MduvqkmSdMfs_-4IssVhJ7Q9w4iQTXdqOhTTy4zQ8_Bo/s400/DringLeaves.JPG" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The leaves still have 65% moisture content, this is removed by steam drying five times </td></tr>
</tbody></table>
<br />
<br />
<br />
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The tea comes
out ungraded and is perfectly suitable for human consumption at this point. Although
for the international market, the tea has to be graded, not according to taste
(as it all tastes the same) but according to size:</span><span class="Apple-style-span" style="font-family: Arial; font-size: 17px;"> </span></span><div class="MsoNormal">
<span lang="EN-US" style="color: #666666;"></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #666666;"></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #666666;"></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #666666;"></span></div>
<div class="MsoNormal" style="font-family: Arial; font-size: 13pt;">
<span class="Apple-style-span" style="color: #666666;"><br /></span></div>
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<span lang="EN-US" style="color: #666666; font-family: Arial; font-size: 13.0pt; mso-ansi-language: EN-US; mso-bidi-font-family: Arial;"><o:p></o:p></span></div>
<div class="MsoNormal">
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<div class="MsoNormal">
<span lang="EN-US"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">Grade1:
larger leaf, creates a light liquor; Grade2: Medium Leaf, creates a semi thick
liquor; and Grade3: small leaves, creates a thick liquor. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">The tea is graded
using a large sieve which separates the tea into it’s three different grades. <o:p></o:p></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="color: #666666;"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="color: #666666;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Now, this
only matters because different countries have different preferences and trends
for their tea. For example, in the UK teabags are the preferred method, and
because the tea only need a short time in water, grade 3 leaves are used. In
Pakistan, where lose tea is brewed in a pot, grade 1 leaves are used. </span><span class="Apple-style-span" style="font-family: Arial; font-size: 13pt;"><o:p></o:p></span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDqNSbtx6qr7rqZpUjthrbabhmt68cDLxTDPy1Iy0UtS629LQLFg2pROwPqFhdIhmdF_YHQ-lwyH513Hvbszf0LElYkMI91SnpPbLDfv-IC_1ot0xKt07siFcwAxjnMLstkccA8beocJf/s1600/GradingTea.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoDqNSbtx6qr7rqZpUjthrbabhmt68cDLxTDPy1Iy0UtS629LQLFg2pROwPqFhdIhmdF_YHQ-lwyH513Hvbszf0LElYkMI91SnpPbLDfv-IC_1ot0xKt07siFcwAxjnMLstkccA8beocJf/s640/GradingTea.JPG" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Large sieve which grades the tea</td></tr>
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<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span lang="EN-US" style="color: #666666;">Grading tea
is a curtail stage as prices for each grade change according to market demand.
This inevitably affects the price of the other grades. This can be witnessed
first hand at the largest Tea Trading House in the world which in on the East
Coast of Kenya in the port city of Mombasa. Here is where tea is tasted, and
bought before entering the world market. <span class="Apple-style-span" style="font-family: Arial; font-size: 13pt;"><o:p></o:p></span></span></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span lang="EN-US" style="color: #1a1a1a;"><br /></span></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="color: #1a1a1a; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfqYRKbhg0H_Dm0o32sbAxdOnqB5Wlg7OdNoYoZbzuFBPiIo7_Ax_LsN32WEYHlKO1BFVAZQJPlcoyH0gKFHMlNH9RSMvtehItZnPhoQHwZAptK4IpTgpuwC3PWJ3KdzC9_TZazg8-7N-/s1600/GradedTea.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyfqYRKbhg0H_Dm0o32sbAxdOnqB5Wlg7OdNoYoZbzuFBPiIo7_Ax_LsN32WEYHlKO1BFVAZQJPlcoyH0gKFHMlNH9RSMvtehItZnPhoQHwZAptK4IpTgpuwC3PWJ3KdzC9_TZazg8-7N-/s640/GradedTea.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Graded Tea: (left to right) grade 1, grade 2 and grade 3</td></tr>
</tbody></table>
<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">Once the tea
is graded and packed, it is ready for transporting around Kenya and the world.
Kenya only consumes 2% of the tea it produces. The other 98% is exported. For
every 5kg of raw leaves you get 1kg of the final product. Tegat alone processed
15,000,000kg of raw tea leaves in 2012, and this is from one of the smaller tea
factories in Kericho!</span><br />
<div>
<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span class="Apple-style-span" style="color: #666666;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As one of the
world’s largest consumers of tea, the UK has a vested interest in tea
production globally. As demands grow, we need to think about how they can best
be met. Are we willing to sacrifice quality? Will we sacrifice Mother Nature?
Or are we even willing to sacrifice our much loved commodity? I was really
inspired by how Tegat and the KTDA were managing tea production to meet
international markets. Their approach which put small scale farmers in control,
not only ensures less land degradation but also allows empowers farmers to make
the right choices when it comes to the management of their tea production. </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"></span></span><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;">
<span class="Apple-style-span" style="color: #1a1a1a;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span lang="EN-US" style="color: #1a1a1a;"><br /></span></span></span></div>
<span class="Apple-style-span" style="color: #1a1a1a;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QMH3arglzsBBcc1y7AG9XpjPnqj1kF2Zrt2TIup7i861ULplY_KAFTNAiW4i6gAhqjw5FWLs61gM7T2yOLWXcvCS514t1wKIz8PTQusQALxHG6AF0-vWJDkgK12cXtv3iDNQGWTllKRP/s1600/SunSetOverTeaPlantation.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7QMH3arglzsBBcc1y7AG9XpjPnqj1kF2Zrt2TIup7i861ULplY_KAFTNAiW4i6gAhqjw5FWLs61gM7T2yOLWXcvCS514t1wKIz8PTQusQALxHG6AF0-vWJDkgK12cXtv3iDNQGWTllKRP/s640/SunSetOverTeaPlantation.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sunset over smallholding tea plantations, Kericho</td></tr>
</tbody></table>
</span>
</span><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">As our time
in Kericho came to an end we watched the sun set over the tea planations whilst
tea pickers walked home, I began to realise how important the tea industry is
to Kenya. As the country’s largest export for the last forty years, tea has
help shaped Kenya into one of the most powerful countries on the continent. As
this. continues, I hope more and more that we will see more factories like Tegat, which will give Kareena’s family the opportunity to buy more smallholdings for
future generations. The tea we love so much is also a means to a living for
many people around the world. Choosing and supporting the right brand is not
only good for the farmers, but also for the environment and most importantly
for the future of the industry. Maybe that next time I chose which tea I want
in my cup, I will think about what kind of future Kareena and her family would
like for the future of tea production in Kenya. </span><br />
<!--EndFragment--></div>
</div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com1Kericho, Kenya-0.366062 35.281798999999978-0.3978185 35.241458499999979 -0.3343055 35.322139499999977tag:blogger.com,1999:blog-8923389349440621517.post-47603528837676721962013-06-11T08:02:00.000+01:002013-09-14T16:18:35.955+01:00Mombasa's Ocean Pollution <div dir="ltr" style="text-align: left;" trbidi="on">
For World Oceans Day 2013, I designed a poster to be used by Eco Ethics Kenya, showing how local pollution contributes to the degradation of the oceans and ways of further preventing this. It coincided with this year's theme "Together we have the power to protect the oceans."<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGR0Hu0GV29FPffkX1Fh3p0oMiT9VahBILRrzl0KKSARJQrI2prQc-uXh_WQE9q8gS6nbmDqubwhGDKxYv35CnLeCio7sDtGBsNOhcLqczYWqlfR0mgLttrelz6gDxTj0xJt1s_4PNGiN/s1600/MombasaWaste.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLGR0Hu0GV29FPffkX1Fh3p0oMiT9VahBILRrzl0KKSARJQrI2prQc-uXh_WQE9q8gS6nbmDqubwhGDKxYv35CnLeCio7sDtGBsNOhcLqczYWqlfR0mgLttrelz6gDxTj0xJt1s_4PNGiN/s1600/MombasaWaste.jpg" /></a></div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0Mombasa, Kenya-4.0434771 39.6682065-4.2969051 39.345482999999994 -3.7900490999999996 39.99093tag:blogger.com,1999:blog-8923389349440621517.post-82031959691237049602013-06-07T08:56:00.000+01:002013-09-14T16:18:35.959+01:00Likoni Fishermen<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Fishermen fixing a net</td></tr>
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The life of a small-scale artisanal fishermen is hard
anywhere in the world, but here in Mombasa and along the East African coast, it
is especially hard. The over fished waters and the lack of infrastructure makes
fishing an unprofitable business, yet many continue, as this is all they know.
As numbers of fish continue to drastically decline, the fishing techniques
adopted by the fishermen become increasingly ruthless. </div>
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<br /></div>
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Unsustainable fishing techniques are one of many problems
that threat the marine eco-system. For this reason, the Kenyan Department of
Fisheries has enforced laws and regulations so fishing communities can take
responsibility over the management of their fisheries resources. These are
regulated by Beach Management Units (BMUs), which constitute of local fishermen
and ladies. The idea is that after training from the government, the stakeholders
should have the capacity to regulate each other and make decisions. </div>
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<br /></div>
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Thus far, BMUs have reduced the use of destructive fishing
gears and the harvesting of undersized fish by 40%, but even thought they have
played a role in the improvement of fisheries practices along the coast, there is still a great deal of work left to do. The improper management of some BMUs and
the lack of regulation has resulted in basic regulations being broken. Targets
are not being meet because of this, and even though there have been some areas
of development, overall, the Kenyan Coast has far from recovered.</div>
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So, when I organised a meeting with the Likoni BMU, just
South of Mombasa Island, I should have known better then to have expected to
see an example of a perfectly run fishing co-operative. Consisting of over 600
fishermen, the Likoni BMU is one of the largest in Mombasa County. The
management site stretches from Likoni Ferry, all the way down to the beginning
of Tiwi, where there is another group of fishermen who are part of Kwale
Beach Management Unit. Because of this, regulation and monitoring can be very difficult. This often leads to badly kept and often fragmented records. This can be frustrating for NGOs and government departments who want to help BMUs. </div>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Map of Mombasa and the Likoni BMU site</td></tr>
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Like most BMUs, Likoni has a number of<i style="mso-bidi-font-style: normal;"> Bandas</i> that are dotted along the beaches in it’s management area. Bandas
serve as a sheltered area where meetings and training session can be held;
where fish can be cleaned and traded. It’s a communal space and structures vary
from basic huts to concrete buildings. The Likoni banda was built in 2007 by Eco Ethics
International and the Lighthouse Foundation, two organisations that
work with coastal fishing communities in Kenya.</div>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Likoni Banda</td></tr>
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The banda is situated two minuets away from Likoni Market. This is where I met the fishermen who were to show me around. I wasn't quite sure about their positions in the BMU, but was told they could answer any questions I had. We talked by the banda for a while, then was shown around the site.<br />
<br />
The banda lookes out over the creek towards Mombasa Island and sits on a cliff, with stairs going down to the waters edge. It can be seen clearly from the south side of Mombasa Island. Walking up to the cliff to see the view of the Island, I
noticed I was stood on a massive pile of rubbish that went down to a small
patch of sand. The smell was horrendous and it was clear that this rubbish was
being washed by the waves into the creek. It wasn't a pretty sight, and I was a
little surprised that this was happening so close to where the fish was being handled.</div>
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<tr><td class="tr-caption" style="text-align: center;">Huge pile of rubbish outside the banda</td></tr>
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I was told that
I had missed the early morning catch, but had arrived just on time to see a late
fishermen come in. I was told that the catch would be small, due to the size of fishermen's <i style="mso-bidi-font-style: normal;">dhow</i> and also because he was by
himself. This would also suggest that he caught the fish using a line as it
requires more then two hands to pull in a net. This method is preferred as it’s a
more sustainable way of harvesting fish. As I also saw, the catch did not vary
in size and species, as it otherwise would have if a net were being used. The
only fish caught was the white snapper, an easy fish to catch along the reef.
It bites on to inexpensive bait such as squid and is a good enough size to be
marketable.</div>
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<tr><td class="tr-caption" style="text-align: center;">Fishermen coming in</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">The catch</td></tr>
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The fish would normally have been
weighed before being taken to the market. Two shillings for each kilogram is
given to the BMU, kind of like tax that keeps the BMU running. This was not done with the late fishermen. I
thought it may be because he arrived late. But when I asked to see inside the
banda, I realised why the catch was not weighted. The place was a shambles, a
mess beyond repair. The building was not being used and was covered in a thick
coating of dust. This included the weighing scales. It was obvious the banda
had not been used in a long time, and when I tried to take pictures, I was hurried
out to see the selling of the white snapper in the market.</div>
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<tr><td class="tr-caption" style="text-align: center;">White snapper</td></tr>
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<br /></div>
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A little dismayed and annoyed I
walked up to the market to find a pleasant hubbub of activity. The selling and
buying of fish was exciting. I’ve always been told that fresh fish should never
smell fishy, and I must say, there was only a very slight hint of fishy odour in the air. The flies on the other hand were feasting, and I don't
blame them, there was an incredible array fresh seafood.</div>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Changu Fish</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Selection of fish</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Shark</td></tr>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Octopus</td></tr>
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<div class="MsoNormal" style="text-align: justify;">
Talking to the fishermen, I began
to realise that this was the low season for catching fish. They told me how
this time of the year is hard for them, so sometimes they have to use nets.
This results in some obscure species being caught. Rays are normally not eaten,
but because they are caught up in the nets, they are flogged at the market for
a cheap price.</div>
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<tr><td class="tr-caption" style="text-align: center;">Sting Ray</td></tr>
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<br />
Further down the fish market I noticed a large collection of
shells and conches. All of which are illegal to remove form the ocean bed if
still alive. I wasn't all that impressed, especially when I saw the insides of
a live spider shell being hung out to dry. I asked if the meat was eaten at
all, and was told that it was only for decorative purposes. The shells are
sold to tourists and locals who visit the beaches up and down the coast.
Sold at 1,000 – 4,000Kenyan Shillings, I began to realise that this was a means
of making a living during hard times. Although it’s not good for the ocean, it
does mean that the fishermen’s family can be fed, clothed and schooled for the
coming month.<br />
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<br /></div>
<div class="MsoNormal">
<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Shells</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<br /></div>
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By the shells I also saw a shark’s jaw and a dried out
puffer fish. I was not sure what their purpose was, and was little worried to
ask as I got the impression that the fishermen were getting rather suspicious
of my presence and picture taking.</div>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Shark teeth</td></tr>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0Q5As9sTAq9LxRT1LreMsU9rRcXVeP5eqzY5NtJBaQX1JRx5AQGLsEP4MFq5qT_X_BAvhFbQoKvvH18ND5FQCAnwhGJI1SKBSA9rFAe-BVmo0fcsoz1vH_wEPnvWaYmhvyr8OwR7PQAu/s1600/Pufferfish.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk0Q5As9sTAq9LxRT1LreMsU9rRcXVeP5eqzY5NtJBaQX1JRx5AQGLsEP4MFq5qT_X_BAvhFbQoKvvH18ND5FQCAnwhGJI1SKBSA9rFAe-BVmo0fcsoz1vH_wEPnvWaYmhvyr8OwR7PQAu/s400/Pufferfish.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dried out puffer fish</td></tr>
</tbody></table>
I took my pictures said my good byes, then headed for the ferry back to Mombasa Island. I began to get the feeling that I had over stayed my visit, and that certain people were expecting me to pay them for allowing me to be there. The experience was confusing as much as it was frustrating. I had learnt a great deal, but nothing really that made me feel confident in the Likoni BMU. I left the market feeling disheartened by what I had seen. It is sometimes hard to see such things because you realise these practices mean the eventual demise of the artisanal fishermen, but at the same time I cant help but empathise with the struggles they seem to go through. It’s difficult enough to get farmers to see the long-term benefits of sustainable farming practices, but for fishermen it is a great deal harder as they can't see first hand their resources. This has led to project failure in many places.<br />
<br />
Bellow is a short film made by Austin Humphries, a PhD student interested in how humans have altered the coastal ecosystems. The film shows techniques used along the Mombasa Coast to revive fish stocks but also the problems faced. It's an unbiased account of the struggles faced by fishermen, and the destruction done to the once colourful shallow waters of the East African Coast:<br />
<br />
<iframe allowfullscreen="" frameborder="0" height="281" mozallowfullscreen="" src="http://player.vimeo.com/video/60109368" webkitallowfullscreen="" width="500"></iframe> <a href="http://vimeo.com/60109368">Mikono ya Wavuvi (In Fishermen's Hands)</a> from <a href="http://vimeo.com/austinhumphries">Austin Humphries</a> on <a href="http://vimeo.com/">Vimeo</a>.<br />
<br />
<br /></div>
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Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com4Mombasa, Kenya-4.0752339013911492 39.65789794921875-4.201941901391149 39.496536449218752 -3.9485259013911493 39.819259449218748tag:blogger.com,1999:blog-8923389349440621517.post-79966468283372534622013-06-03T13:46:00.001+01:002013-09-14T16:19:10.938+01:00The Fundi’s Shack <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAjWS4LOa7m_BH-OmCqSTlcKGLQhZuqcoBkMrvh_G8NfQStnFO2DXmPh5soUOVKnAwButFv58HuYZVwwiP4HIeMty2Nli8X2aIhW6_lMyttsQN76oMtL_cfN0oECO-Dd7LbMfkkY6M5Pb/s1600/IMG_2186.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuAjWS4LOa7m_BH-OmCqSTlcKGLQhZuqcoBkMrvh_G8NfQStnFO2DXmPh5soUOVKnAwButFv58HuYZVwwiP4HIeMty2Nli8X2aIhW6_lMyttsQN76oMtL_cfN0oECO-Dd7LbMfkkY6M5Pb/s640/IMG_2186.JPG" width="640" /></a></div>
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It’s funny how you can find inspiring ideas in the most
unexpected places. For the last four months, I’ve been walking past a bicycle <i style="mso-bidi-font-style: normal;">fundi </i>on my way to work, not really
paying all that much attention to his set up. Up until a few weeks ago, we had
only exchanged greetings, but that changed when I noticed a group of guys sat
on what looked like computer monitors. I was intrigued and so decided to venture
over and<span style="mso-spacerun: yes;"> </span>take a closer look. What
I found in the fundi’s shack were some fantastic examples of how E-Waste can be
reutilised for everyday use. I discovered the shack is<i style="mso-bidi-font-style: normal;"> </i>shared with three ladies who cook and serve food throughout the
day. In the “kitchen” area, I noticed the very practical use of old fridge
doors, used for storing fruit and veg. I liked what I saw, so I promised I’d
come back to try their food.</div>
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<br /></div>
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On my second visit, I sat down for a cup of <i style="mso-bidi-font-style: normal;">chai</i> and a warm flaky <i style="mso-bidi-font-style: normal;">chappatti</i>. The ladies were in the
process of making <i style="mso-bidi-font-style: normal;">pilau,</i> which smelt
incredibly fragrant. I asked if I was allowed to take pictures, and although I
was granted permission, no one could quite see what the fuss was about. I did
try to explain to them why I thought it a cleaver use of waste materials, but as
cultural differences go the idea wasn’t grasped, and chuckles and giggles made
me realise that the monitor stools and the fridge doors were just another example in many of Kenyan resourcefulness.<span style="mso-spacerun: yes;"> </span></div>
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<br /></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS', sans-serif;">ABS (<span lang="EN-US">Acrylonitrile butadiene styrene) is probably one of the worst plastics for recycling, but because of its durable nature, it’s used a great deal in casings for electronic goods. This has meant, that not only is there a vast amount of e-waste that we will have to deal with, but it also a huge amount of plastic that can not be recycled. </span>As e-waste becomes an increasing problem here in Kenya, creative solutions will be required to deal with the various components that come from electronic goods. This should be taken into consideration with the product’s life cycle, which sometimes will never have a “grave”. What I saw at the fundi’s shack made me realise, that because of the resourcefulness of Africans, there must be many examples in the least expected places on how to reutilise obsolete products in new exciting ways. Solutions are always there, but it’s up to the individual to be adaptable, as my friend the fundi has been. </span></div>
<br />
<!--EndFragment--></div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0Wajomvu Ln, Mombasa, Kenya-4.0653882686958509 39.664978981018066-4.0693477686958506 39.659936481018065 -4.0614287686958512 39.670021481018068tag:blogger.com,1999:blog-8923389349440621517.post-7480527789724898852013-04-22T06:20:00.002+01:002013-09-14T16:19:10.935+01:00True Swahili Hospitality<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Culinary appreciation takes a while to
develop here in Mombasa. It has taken me two months to value Swahili food, and
it’s not because the food is bad by any means, but because the variety
available is not so obvious at first glance. With time I have come to
understand that diversity comes with different locations. What people eat in
Mombasa city is very different to what people eat in rural Mombasa. The people
in the city come from all over Kenya and put preference on convenience, which
is reflected in the food they eat. But go to the slow paced rural areas of
Mombasa, and this is where you will find true Swahili food. The Swahili people
are descendants of Arabic settlers and the indigenous Bantu people of
Sub-Saharan Africa. They are hospitable, laid back, and very resourceful. Visiting
these rural areas, you are forever reminded of the cross breed of cultures in
the food they eat.<o:p></o:p></span></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
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<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">A recent visit to a small farm in Diani, the
south coast of the Mombasa, was a perfect example of Swahili culture. We went
to visit a group of farmers who were finding that their farm was too reliant on
farming inputs. They were looking at ways of reducing this with assistance from
a Japanese intern called Toshihiro Yoshida. Toshi’s task is a big one, and I wanted
to see how he plans on overcoming these problems, by visiting the farm and
talking to the farmer group.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90hhi2akjTwPtOB1T4xYv7cqtCLnK0IFgt2ayBNeh62iJaxcYrFPGOllbR6D5IYTRxhgrZsCJc7S5w_fzuCaq1374K4DTpTyHBQHoUnEzt78j0xKN1LHaB60DCiwxk-VJjDWwuaPXKDMD/s1600/IMG_1736.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg90hhi2akjTwPtOB1T4xYv7cqtCLnK0IFgt2ayBNeh62iJaxcYrFPGOllbR6D5IYTRxhgrZsCJc7S5w_fzuCaq1374K4DTpTyHBQHoUnEzt78j0xKN1LHaB60DCiwxk-VJjDWwuaPXKDMD/s640/IMG_1736.JPG" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Walking to the farm</span></td></tr>
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<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">Our journey began on the main tourist strip
of Diani, where we were met by Toshi, who led us down a dirt track and away from
the fancy beach hotels. As we headed inland, we noticed, that coral rocks still
made up much of the ground. This is a problem for many farmers in the area as the
coral that runs deep into the ground makes farming difficult, whilst also
contributing to serious flooding during the rainy seasons because of it’s
impermeable nature.</span><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We strolled through lush vegetation and
darker soil for about 30 minuets. As we head towards the farm, we began to
notice the plants around us: mango trees, coconut trees, cashew trees, maize
and cassava. Hardy plants that are common across the Indian Ocean. Settlers
introduced many of these plants to the coastal area for their ability to grow
in tough conditions. Salty water and sandy soil has meant that there is little
variety when it comes to growing fruit and vegetables. The difficult environment
also means that only a few varieties of introduced crops have actually survived.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVOz1s1lttJoocNq4QoZ93U4dA88-BYnAJEtBZgwVaOGpQTTcez9dg2DMPaal3mmmR2kxyb4M52E3tJ2gZefy1M4efL0nGM660yyhlUG-gQbE4rHc9tI-3b_hgM_i40_BkPSWy5xYAUUf/s1600/IMG_1803.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVVOz1s1lttJoocNq4QoZ93U4dA88-BYnAJEtBZgwVaOGpQTTcez9dg2DMPaal3mmmR2kxyb4M52E3tJ2gZefy1M4efL0nGM660yyhlUG-gQbE4rHc9tI-3b_hgM_i40_BkPSWy5xYAUUf/s400/IMG_1803.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Toshi and Kursheui</span></td></tr>
</tbody></table>
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<br /></div>
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<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">When we arrived at the farm, Kursheui, the
Chief farmer of the Mwakamba Farmer Group greeted us and introduced us to the
rest of the farmers that comprised of both women and men. We talked about the
lack of rain, and the expected yield of the season’s produce. We then discussed
problems faced by the farmers with regards to their reliance on external
inputs and considered ways of reducing this. As we talked, they began to
reveal other problems: too much diversification, unpredictable
weather and member fallouts. We took a look around their farm and noticed signs
of trailed and failed projects: a big greenhouse; water tanks; a well with no
pump; and an empty chicken coup. Classic examples of projects that have had heavy
foreign investment but no post monitoring. A common problem in Africa. <o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LN4BEX8lTHoYITPPOg-zAZU6lCCRQVjpZZwvhvlouMf22O6eh9fXV3x48QBH7crdhJmDiswG8UkrenpVGV7P3BMEF53O6MtGISXq4RdEgk1U15g0VNx6qvdXHmitvGfbpD1UbPQwvOy3/s1600/IMG_1738.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5LN4BEX8lTHoYITPPOg-zAZU6lCCRQVjpZZwvhvlouMf22O6eh9fXV3x48QBH7crdhJmDiswG8UkrenpVGV7P3BMEF53O6MtGISXq4RdEgk1U15g0VNx6qvdXHmitvGfbpD1UbPQwvOy3/s400/IMG_1738.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mwakamba Greenhouse</span></td></tr>
</tbody></table>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">This aside, (I don't really want to delve
into the politics of agricultural development in this post), the farmers were
very happy to consider our suggestions. We drew diagrams in the dirt to explain
how they could make their own manual pump for the well, harness rainwater, and
create their own compost heap. Communication can sometimes be hard, but in this
case it was extremely hard as we had three languages in the group: Swahili,
English and Japanese.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"></span></span><br />
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"></span></span></div>
<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">
</span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">To show their gratitude we were treaded to a
feast of fresh produce from the farm. We began with freshly gathered cashews. I
had never really thought about how cashews grow, so I was really surprised to
see this:</span><br />
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">
<br />
</span><br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cashew fruit growing on tree</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"></span></div>
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">
</span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></div>
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMh5jfOeWMKXmUzAr1XElwXCD-2mAY8QEi06c59WodCjtgGs_rYIvOY3MDqQUhqSyaEe4WFcTKlF26Qydb8zB6FS6sMH9FzHMs9yTHuALM6sLeboP80wIsLuDI3_cDjaAh0IinB4x4Ie2G/s1600/IMG_1757.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMh5jfOeWMKXmUzAr1XElwXCD-2mAY8QEi06c59WodCjtgGs_rYIvOY3MDqQUhqSyaEe4WFcTKlF26Qydb8zB6FS6sMH9FzHMs9yTHuALM6sLeboP80wIsLuDI3_cDjaAh0IinB4x4Ie2G/s400/IMG_1757.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cashew fruit and pod</span></td></tr>
</tbody></table>
</span><br />
<div class="separator" style="clear: both; text-align: left;">
The cashew fruit smelt deliciously sweet when
cut into. But because it was under ripe, it was extremely sour, and the skin
was a little bit chalky. Despite this, I liked it. It was refreshing and juicy,
which was exactly what we needed after three hours in the sun.</div>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></span></div>
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">
</span>
</span><br />
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">We then took our cashew pods and roasted them
whole. This took as little as ten minuets. The tricky part was cracking the
pods. Their exterior shell is extremely tough, which makes getting out the nut intact rather hard.</span></span></span></div>
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">
</span>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrlQsale-N8LbxGyQaEKMCbI6lg1AqHBCBN9oQM19TTXox7sry9TFaxkiIThEy1miwjvmjlKnVtpZMce8WFvJGKmRcl9Gp-Ksx_3kwfl9dncVrWLJeapfRexOtz7Yse5wjhk3TfRLHZ7u/s1600/IMG_1753.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfrlQsale-N8LbxGyQaEKMCbI6lg1AqHBCBN9oQM19TTXox7sry9TFaxkiIThEy1miwjvmjlKnVtpZMce8WFvJGKmRcl9Gp-Ksx_3kwfl9dncVrWLJeapfRexOtz7Yse5wjhk3TfRLHZ7u/s400/IMG_1753.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Raw cashews in their pods</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDdvsBS7OVWAGtIYasoqGaa8_7WvyyVaCYY3VTYF3YvwDtEGG26_dsn1Mqv8YhhtunlViN29maqVoFcc12zmrxtjvuBMbmpGQ-bXI6Sz5F4BaOcqu4vlPtn-6fg0dvNHL496lvPpg1lqy/s1600/IMG_1763.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDdvsBS7OVWAGtIYasoqGaa8_7WvyyVaCYY3VTYF3YvwDtEGG26_dsn1Mqv8YhhtunlViN29maqVoFcc12zmrxtjvuBMbmpGQ-bXI6Sz5F4BaOcqu4vlPtn-6fg0dvNHL496lvPpg1lqy/s400/IMG_1763.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Geting the cashews out of their pods, roasted</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZzhpHGdXfno10xc-pqk09bIU5b9WNrDzk-Av37OgfK-IvO9CVzDYF44ScKA_i8Y5QCTPEgv-20lTLbH-XuqFu2bk09zAv6VrFteQ_gOPJdDZeqQN9TyH6aO4H9Og-tev6pb29wNibps-/s1600/IMG_1765.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmZzhpHGdXfno10xc-pqk09bIU5b9WNrDzk-Av37OgfK-IvO9CVzDYF44ScKA_i8Y5QCTPEgv-20lTLbH-XuqFu2bk09zAv6VrFteQ_gOPJdDZeqQN9TyH6aO4H9Og-tev6pb29wNibps-/s400/IMG_1765.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Roasted cashews</span></td></tr>
</tbody></table>
</span></span><br />
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">I can honestly say that freshly roasted cashews,
straight out of their pods, are in my top five flavour experiences. The texture, the warmth and the nutty flavour was just
incredible. I sat there in silence with the biggest smile on my face.</span></span></span></div>
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">
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</span></span><br />
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">After this, we uprooted a cassava (mogo)
plant and pulled off the edible roots. We rinsed them and peeled off the
exterior then began munching on the white flesh. The milky starchiness of the
root was thirst quenching, like sugar cane, whilst also being distinctly rooty…
or earthy. Like maize, cassava can be ground into flour and is used to make
mogo ugali, mogo bread and mogo ugi. It can also be boiled, roasted… and my
favourite: thinly sliced, deep fried then sprinkled with chilly powder, salt
and heavily limed. </span></span></span></div>
<!--EndFragment--></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Peeling fresh casava</span></td></tr>
</tbody></table>
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<div class="MsoNormal">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">To top this off, a small semi dried coconut
was collected. It was cut in half and we passed around the sweet coconut water.</span></span></span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6-R7vCmEtgaA9HDOODPnf-6iYi5boxKtZmC-1bZmhyphenhyphenQPosJj2yvLeCR0PERtvXqFzx58FcUi0Ska2lBA8xxZy2LIOg6OM7V-Bsw5oo_sixzJQbuiuGa7b1jO01mizH7X9v7XNVOodtRy/s1600/IMG_1774.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd6-R7vCmEtgaA9HDOODPnf-6iYi5boxKtZmC-1bZmhyphenhyphenQPosJj2yvLeCR0PERtvXqFzx58FcUi0Ska2lBA8xxZy2LIOg6OM7V-Bsw5oo_sixzJQbuiuGa7b1jO01mizH7X9v7XNVOodtRy/s400/IMG_1774.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Coconut</span></td></tr>
</tbody></table>
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<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span>
<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The white flesh was removed and everyone was
given a piece. We were told to eat the raw cassava and coconut together and
combine the two in our mouth for a third dimensional flavour… WOW! The fibrous
texture of the cassava and the crunchiness of the coconut were harmonised by
the simultaneous milkyness released by both counterparts. It was definitely an
unforgettable flavour combination that I never would have thought of putting
together.</span></span></div>
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">
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</span></span><br />
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULoGC_riyS9GVfzSt_Kh3bZ-0YPLT8-epMJpt05ZaQW87u9vL3zNPy8Ugc2tdZKh4n-WSL3fkdTL7GAJsmYbNZDhhOryu-hhFX49sEV5hVEY-KEdZ63kIAWp3bUY5DRXVfI7DifpXGe9q/s1600/IMG_1802.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgULoGC_riyS9GVfzSt_Kh3bZ-0YPLT8-epMJpt05ZaQW87u9vL3zNPy8Ugc2tdZKh4n-WSL3fkdTL7GAJsmYbNZDhhOryu-hhFX49sEV5hVEY-KEdZ63kIAWp3bUY5DRXVfI7DifpXGe9q/s400/IMG_1802.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Eating coconut and raw casava together</span></td></tr>
</tbody></table>
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We refreshed
at the well and as we did, Kursheui invited us to his house, which we were told
was “20 minuets” away, in the adjacent coastal district of Tiwi. Without
contemplation, we accepted. We said our good-byes to the other farmers and made
our way by foot to Kursheui’s home.</span></span></div>
</div>
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">
</span>
<br />
<div class="MsoNormal" style="text-align: justify;">
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
</div>
<div class="MsoNormal" style="text-align: justify;">
<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">In true
African style we took the scenic route and walked “pole pole” through a few villages
were we got distracted a few times and stopped and talked to people. We then came
to a river crossing, where there was a man on his canoe, who, for 10 bob helped
people get to the other side. “Before this, we used to cross the river by
foot,” explained Kursheui. </span><br />
<div style="font-family: Calibri;">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Calibri; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqtXhu1rQc_pNfM2YqJnZg4D2Eato241Ii1BlA4TeGb7ChD8T5Jbn2ExXifxKI8j3QwpWXIXMatMpQBzlHDuFW9V5EI06yW17fIb-q8aRm_3FcvN8KHKkCUvUaakrqMCwsQZfRG__beQ8/s1600/IMG_1807.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSqtXhu1rQc_pNfM2YqJnZg4D2Eato241Ii1BlA4TeGb7ChD8T5Jbn2ExXifxKI8j3QwpWXIXMatMpQBzlHDuFW9V5EI06yW17fIb-q8aRm_3FcvN8KHKkCUvUaakrqMCwsQZfRG__beQ8/s400/IMG_1807.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Crossing the saline river</span></td></tr>
</tbody></table>
<div style="font-family: Calibri;">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span></div>
</div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We huddled into the tiny canoe and took in the
surrounding beauty. On the other side we noticed these little funny guys:</span>
<br />
<div class="MsoNormal" style="font-family: Calibri; text-align: justify;">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Calibri; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjDmflfygrAAu5UjTjecL9JZtPRgMehbBIoOnhZSQjHjctBf3uNsOt9dJ2wnrfmnaRcljHOsHoxS7vOu-YnTpZphMY3_No0eAMF3US1w-kg5lWeuh6B6CKEikV_btcGQs8-HBYEgT7F_V/s1600/IMG_1811.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFjDmflfygrAAu5UjTjecL9JZtPRgMehbBIoOnhZSQjHjctBf3uNsOt9dJ2wnrfmnaRcljHOsHoxS7vOu-YnTpZphMY3_No0eAMF3US1w-kg5lWeuh6B6CKEikV_btcGQs8-HBYEgT7F_V/s400/IMG_1811.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Mangrove Crabs</span></td></tr>
</tbody></table>
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<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><br /></span>
<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">We continued our safari in the stiffening
heat for about 40 minuets, until finally we arriving to a Kurcheui’s “little”
compound of self-sufficiency. A typical mud hut nestled amongst towering trees.
We were taken around the compound and shown projects that Kurcheui was working
on: <o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div align="center" class="MsoNormal" style="text-align: center;">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Calibri; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNLk3KT2JQVG3bwfiSJo8Ds3wLeK5Y8Nf1E42PFr20kUjpuC_xNWOku21BotiURvMaFlGP6eWPjCSGizGN1-PTlfAhssnscMOaimRHD8aL52kR6G3484M70uA0lD7a6drKM8LWD8WESk2/s1600/IMG_1827.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlNLk3KT2JQVG3bwfiSJo8Ds3wLeK5Y8Nf1E42PFr20kUjpuC_xNWOku21BotiURvMaFlGP6eWPjCSGizGN1-PTlfAhssnscMOaimRHD8aL52kR6G3484M70uA0lD7a6drKM8LWD8WESk2/s400/IMG_1827.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Natural fencing</span></td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Calibri; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiin9n5AH5dN7GihbBWWUOkxFdx7WBUbc3tQnyrLfMqSp0dcnuYmqGlX6_y3UvCU6ir-4u5XZwSE_KxdcfsTsZVv9098q0GgZYHyzX5IVQ-8zKob1GGqBHNlkQfe2Fi2gmIr9sIIFtrPIGp/s1600/IMG_1828.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiin9n5AH5dN7GihbBWWUOkxFdx7WBUbc3tQnyrLfMqSp0dcnuYmqGlX6_y3UvCU6ir-4u5XZwSE_KxdcfsTsZVv9098q0GgZYHyzX5IVQ-8zKob1GGqBHNlkQfe2Fi2gmIr9sIIFtrPIGp/s400/IMG_1828.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Nursery</span></td></tr>
</tbody></table>
<div style="font-family: Calibri;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Calibri; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToWWnVz-0T4d8kOiYjE0_QwAJokz6kd0-1eJe_UL_SGqqbwZCF7hlSova9aboNZLfCxxqZr2knjo2zhJU7vH0Y7GxpGCp9r3RO5_Hl4-kmb8uwI4dC4whpGX1M8jtBAlVcA-S6IOOHQof/s1600/IMG_1831.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiToWWnVz-0T4d8kOiYjE0_QwAJokz6kd0-1eJe_UL_SGqqbwZCF7hlSova9aboNZLfCxxqZr2knjo2zhJU7vH0Y7GxpGCp9r3RO5_Hl4-kmb8uwI4dC4whpGX1M8jtBAlVcA-S6IOOHQof/s400/IMG_1831.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Sour fruit, used in cooking</span></td></tr>
</tbody></table>
<div style="font-family: Calibri;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Calibri; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvF2i8EW_LRe4yjCLO1YW4GwM0UZLOu19hxSBPPle4KeWhpue5YiRD_NUMDbYcWwN8T6NLHOvCQov07bfdLbmn61_tgWbhyphenhyphenFtaM2rFgwsqjNTxRuXW5gBVo4g_1whdkK8VWriXQ0FFWml/s1600/IMG_1844.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJvF2i8EW_LRe4yjCLO1YW4GwM0UZLOu19hxSBPPle4KeWhpue5YiRD_NUMDbYcWwN8T6NLHOvCQov07bfdLbmn61_tgWbhyphenhyphenFtaM2rFgwsqjNTxRuXW5gBVo4g_1whdkK8VWriXQ0FFWml/s400/IMG_1844.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Custard apples</span></td></tr>
</tbody></table>
<div style="font-family: Calibri;">
<b><br /></b></div>
</div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">As we relaxed under a big mango tree and
sliced up a ripe mango. We talked about how Kurcheui’s father had passed down
the land to him, about his future plans for the compound and his dreams to see
his farming group grow. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We rested for an hour or so before heading to
the local hospital for a cold soda. I noticed a few colourful murals on the
wall aimed at spreading awareness about HIV. I noticed most of the people in
the hospital were women, and that all were Muslim. The set up looked pretty
good, and I was impressed by the accessibility for the local villages. </span><span class="Apple-style-span" style="font-family: Calibri;"><o:p></o:p></span></span></div>
<div class="MsoNormal" style="font-family: Calibri;">
<br /></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="font-family: Calibri; margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHilLYpba_ylSgu3E19YUrf_e1kqNRFPv3Prk1iaxmnrhwkU8CpP-wmb5Qh3kQAeWtfKPt3OThmZD25tZfK67Bk-CDnjgpD-13UZw6oj90ycc41Ttl7npIA8F4E8h6xLIKLxf-GXfoptuv/s1600/IMG_1846.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHilLYpba_ylSgu3E19YUrf_e1kqNRFPv3Prk1iaxmnrhwkU8CpP-wmb5Qh3kQAeWtfKPt3OThmZD25tZfK67Bk-CDnjgpD-13UZw6oj90ycc41Ttl7npIA8F4E8h6xLIKLxf-GXfoptuv/s400/IMG_1846.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Poster, raising awareness about HIV</span></td></tr>
</tbody></table>
<b><br /></b></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">We downed our sodas and made our way to the
main road. Our trip took longer then expected, but in all honestly I could have
stayed longer. There was so much to learn and talk about that I felt that our
trip was cut short.</span><span class="Apple-style-span" style="font-family: Calibri;"><b><span style="font-family: Calibri;"></span></b></span><br />
<div class="MsoNormal" style="text-align: justify;">
<span class="Apple-style-span" style="font-family: Calibri;"><b><span style="font-family: Calibri;"><span class="Apple-style-span" style="font-family: Calibri;"><b><span style="font-family: Calibri;"><br /></span></b></span></span></b></span></div>
<span class="Apple-style-span" style="font-family: Calibri;"><b><span style="font-family: Calibri;">
</span></b></span>
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBB4pigPEEaOKJYkTFPy-yasIpzMODSlUyQI3tfAn-qXs3qw__lHNY0SvGGaqhsbDFf7AT678NcBNBUtABjIHzzxadgIvJiZelTsrd0wlDO8tq5TJZm8PBVB4rWTHr_-u1iVVC7zpRRRb/s1600/IMG_1847.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyBB4pigPEEaOKJYkTFPy-yasIpzMODSlUyQI3tfAn-qXs3qw__lHNY0SvGGaqhsbDFf7AT678NcBNBUtABjIHzzxadgIvJiZelTsrd0wlDO8tq5TJZm8PBVB4rWTHr_-u1iVVC7zpRRRb/s400/IMG_1847.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Empty soda bottles</span></td></tr>
</tbody></table>
<span style="font-family: Calibri; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;"><o:p><b><br /></b></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">We got on our bus back to the hustle and
bustle of Mombasa, and as we entered the city, I began to notice how different
the Swahili culture of the city and rural areas are. The people, the language
and the food of Mombasa are so different because of it's foreign influences, compared to
the rural micro-culture of the rural villages. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">This is what makes community specific
projects important. At times when organisations are low on funding, they can
hardly afford to go to the field and meet the communities they need to meet.
Desktop research becomes the norm, and that connection with the community is
lost. This is exactly what a great deal of organisations are suffering from. The
organisation forgets about their initial intentions and gets bogged down with
finding funding… and this is dangerous. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">In the case of Mwakamba, they are lucky to
have Toshi working closely with the farmer group over the period of two years.
This integration and immersion process is vital in identifying actual community
needs and implementing a sustainable project. It costs very little, or at least
it should. It means that the community will eventually take control over their project with close training monitoring. Most importantly it helps preserve the
community’s culture. It’s a timely process, but it means that projects last
because they are community specific. Innovation not duplication is crucial. <o:p></o:p></span></div>
<div class="MsoNormal">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: Verdana, sans-serif; mso-ascii-theme-font: major-latin; mso-hansi-theme-font: major-latin;">The sincere hospitality I have experience
here in Mombasa from small-scale producers is inspirational. They have all been
through hard times, but despite this, they continue to welcome outsiders, such
as myself. I feel like I have learnt much more then I can ever give, which makes these
people are my inspiration. Asante Sana! <span style="mso-spacerun: yes;"> </span></span></div>
<!--EndFragment--></div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0tag:blogger.com,1999:blog-8923389349440621517.post-4926897037761677612013-01-17T18:18:00.003+00:002013-09-14T16:19:10.933+01:00Theobroma Cocoa, The Food of the Gods <div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEA98Z5rdjNEpw0O1JOye2sD48hkuDcW1gQiGS7rDRr87d9lN25U7yNB63uDRkc9QGKi9Uqt_ln-T8E8cS4AfXGP1ELZxwmXwd62_aDawentvQ61V346dLf1tz1goMrfgof-RPdqL6haTD/s1600/Cocoa+beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEA98Z5rdjNEpw0O1JOye2sD48hkuDcW1gQiGS7rDRr87d9lN25U7yNB63uDRkc9QGKi9Uqt_ln-T8E8cS4AfXGP1ELZxwmXwd62_aDawentvQ61V346dLf1tz1goMrfgof-RPdqL6haTD/s640/Cocoa+beans.JPG" width="640" /></a></div>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cocoa has been cultivated for well over 3,000 years and
remains one of the greatest discoveries of all time. The Aztecs valued
chocolate so much they used the beans as a means of currency and also made <i style="mso-bidi-font-style: normal;">xocolatl, </i>a cocoa beverage which was
drunk in court and during religious ceremonies. The process for cultivating,
harvesting and processing cocoa beans has changed very little over the years:</span><br />
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<br /></div>
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<span lang="EN-US"><span class="Apple-style-span" style="color: #999999; font-family: 'Trebuchet MS', sans-serif;">“The
beans would have first been collected, left to ferment naturally, sun dried,
roasted in earthen pots, and de-shelled by hand. The kernels were then ground on
a slightly concave stone called a metate using a cylindrical grinder. At this
point, spices and herbs of various kinds, including vanilla, might have been added
to improve the taste. The resulting paste was then formed into cakes to cool
and harden. For consumption, the cakes would be broken up, dissolved in water,
and beaten to a foamy consistency.” – Cocoa and Chocolate Manual, deZaan </span></span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Spanish were the first to discover the possibilities of
chocolate. They kept it a secret and conducted chocolate experiments for well
over 140 years before the secrets of the cocoa bean leaked out to other
European countries. Drinking chocolate became popular in Western Europe during
the 17<sup>th</sup> Century and was serving as a source of tax revenue for governments.
As the value of cocoa began to rise, attempts to cultivate varieties of
Theobroma Cacoa followed. However, because of it’s specific cultivation
requirements, initial efforts were met with disease and pests. Successful attempts
were close to the tree’s origin of Mexico, places such as Brazil and the
Caribbean Islands. By the late 17<sup>th</sup> century the Spanish had
introduced cocoa to Asia, setting up the first cocoa plantation in Indonesia.
Soon after, the seeds were taken over to West Africa where the Theobroma Cacoa
has thrived ever since. </span></div>
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<br /></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ghana is the second biggest exporter of cocoa, and produces
the highest quality cocoa in the world. Unlike it’s neighbour Ivory Coast who
is the biggest exporter of cocoa, Ghana maintains high standards due to the
country’s cocoa standards agency, COCOBOD. For Ghana, cocoa is a major export,
and a vast amount of money goes into maintaining and regulating this. Cocoa is a
cash crop, and for that reason most farmers will grow vegetables and fruit
alongside the trees. This encourages bio-diversity that enhances environmental
factors. This is only possible because the Ghanaian government does not allow
the ownership of cocoa plantations by foreigners. Ghana was also the first
cocoa producing country to start a farmer’s co-op, Kuapa Kokoo, who set an
example as Fair Trade cocoa producers for the rest of the world. This small
scale, regulated system of cocoa farming is unique and is why Ghana continues
to export premium cocoa beans.<span style="mso-spacerun: yes;"> </span></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span style="mso-spacerun: yes;"><br /></span></span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuAJ2FJ24nmRoMgZA8wuJ4oKZ7Vr9thyphenhyphenAdff7VO4r9bfIwStJLYb2LQzXj6FBu3n8WSPgKV5T5yWnwBpsb8D29EgwnQealKu6RECYAOTa1MVTFNlYcEJ_CVW0TZSRIxBggeFS-0cdrGFT/s1600/Cocoa+Canopy.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyuAJ2FJ24nmRoMgZA8wuJ4oKZ7Vr9thyphenhyphenAdff7VO4r9bfIwStJLYb2LQzXj6FBu3n8WSPgKV5T5yWnwBpsb8D29EgwnQealKu6RECYAOTa1MVTFNlYcEJ_CVW0TZSRIxBggeFS-0cdrGFT/s400/Cocoa+Canopy.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Canopy created by Cocoa trees<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: small;"> </span></td></tr>
</tbody></table>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Most modern cocoa trees in Ghana are hybrids as they require
specific environmental conditions and year round tending to maximise yields. These
hybrids are much shorter (3 meters) then the original breed and can be grown in
closer proximity (3 meters apart). A mature cocoa plantation creates a low
canopy effect, blocking out 70% of sunlight and creating dense mulching on the
ground. This makes for ideal-growing conditions: it allows for less light competition;
allow for good airflow; and the soil retains sufficient moisture.</span></div>
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<tr><td class="tr-caption" style="text-align: center;">Cocoa pods grow directly of the trunk</td></tr>
</tbody></table>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Most cocoa trees reach their bearing age after 4 years, and
will produce cocoa pods year round. The pods grow directly from the trunk of
the tree, developing to be 15-25cm long. The average cocoa tree can produce up
to 80 pods a year. Each pod contains approximately 30 beans. Once the cocoa
stops producing its maximum yield the tree is cut down and replaced. Time is
given for the ground to recover, by planting nitrogen, potassium and
phosphorous rich plants. These nutrient rich plants are edible, which serves as
an extra bonus for the farmer. Examples include plantain, banana, chillies, and
cassava. It is also advised that cocoa trees are grown in and amongst other
varieties of tall trees to protect them from extreme sunlight and to encourage
bio-diversity. In Ghana especially, projects to help promote cocoa farming
alongside agro-forestry have been extremely successful, producing high yields,
extending the life of the trees and preventing the spread of diseases. </span></div>
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</span><br />
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Even through the pods are cultivated year round, there is
one main heavy harvest season, which extends from September through to
December. I followed a group of Ghanaian cocoa farmers in Akimoda during this
harvest period and I documented the process:</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOP8th8Cq8ZxhHqsRC3ig8jfA6tAkjiP_TomiqUb5WA3vC6EKosJjfD0CLPygD28WhlfnFIa_cRic1Wb23Ge3NAvAE4Rl1s3M_oIMxdjVn2IHwmajPO-z6TnvR4tYXAri0rcGLkQNzn8ro/s1600/Cut+pod+from+tree.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOP8th8Cq8ZxhHqsRC3ig8jfA6tAkjiP_TomiqUb5WA3vC6EKosJjfD0CLPygD28WhlfnFIa_cRic1Wb23Ge3NAvAE4Rl1s3M_oIMxdjVn2IHwmajPO-z6TnvR4tYXAri0rcGLkQNzn8ro/s400/Cut+pod+from+tree.JPG" width="266" /></a></div>
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1.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>The cocoa pods are collected. A machete is used to cut the pod away from the trunk cleanly and carefully, making sure the pod and the tree are not damaged in the process</div>
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<div class="MsoListParagraph" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
<br /></div>
</span><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><div class="MsoListParagraph" style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-indent: -18pt;">
2.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>The pods are split, again using a sharp machete, being carful not to damage any of the beans inside the pod. </div>
<div>
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<br /></div>
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3.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>The beans are covered in a sweet sticky white pulp. This is scooped out into a basket. The husks are kept and ground-up to be used as organic fertiliser.</div>
<div>
<br /></div>
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4.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>The pulp is collected and loosely covered with banana leaves as not to allow any pests in, but still allowing sufficient airflow. The pulp is left to ferment for seven days, being mixed every couple of days. This process develops the chocolate flavour and colour.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvM7c6AlwwWSqHjqysskd4g1FXAkwjsMmcww0g-MyI2BWrpfO-MK2f1DNZX97UqiWornzcdB7biD9fqPAdC0Unud3mb5wUNhqBx9q6GDu4xyIze7tUAVjliIf-I1PbONy37FOLgzpGlv4/s1600/Dry+cocoa+beans.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuvM7c6AlwwWSqHjqysskd4g1FXAkwjsMmcww0g-MyI2BWrpfO-MK2f1DNZX97UqiWornzcdB7biD9fqPAdC0Unud3mb5wUNhqBx9q6GDu4xyIze7tUAVjliIf-I1PbONy37FOLgzpGlv4/s400/Dry+cocoa+beans.JPG" width="266" /></a></div>
<br />
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5.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>The fermented cocoa bean is then spread out on to large drying racks where they are left for a couple of weeks, being mixed every few days. The slow drying process intensifies the chocolate flavour and draws out the moisture content.</div>
<div>
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6LEetmO_bX3NGEg3yyA6JfINEF_cTpyVS8vIRLk9ZJgt1oEguDT378Zy6iMsVOEMLMcj5OGEIqavVvDOi0mmNYULNKAkBYR7x2hbQIFoAE6HnRfsBT2AAFOEqQmvcZtVLkePiX3RXJdp/s1600/Dried%253Afermemted+beans.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw6LEetmO_bX3NGEg3yyA6JfINEF_cTpyVS8vIRLk9ZJgt1oEguDT378Zy6iMsVOEMLMcj5OGEIqavVvDOi0mmNYULNKAkBYR7x2hbQIFoAE6HnRfsBT2AAFOEqQmvcZtVLkePiX3RXJdp/s400/Dried%253Afermemted+beans.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Left top: poorly fermented bean<br />
left bottom: poorly dried bean<br />
Right: well fermented and dried beans</td></tr>
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The beans need to be fermented properly and dried thoroughly
before they can be sold. Failure to do so could result in a contaminated/acrid
tasting batch that will not be bought by cocoa buying companies. New
geo-tracking systems allows for the COCOBOD to pick out areas where the process
may not be followed properly. In this case, extra training and support is given
to the farmers.</div>
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<br /></div>
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The farmer then takes his dried cocoa beans to the
purchasing clerk who weights the beans and pays the farmer accordingly. When
taken to the depot, the beans are dried for the second time to ensure
consistency. The beans are put into hessian sacks, labelled and stored in the
depot till there are enough sacks to make a journey down to the port.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<span style="mso-spacerun: yes;"><br /></span></div>
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At the port, the beans are sold to the government, and then
sold back to the buying company before being loaded onto cargo ships. This is a
necessary formality as legally all the cocoa in Ghana is owned by the Ghanaian
government. </div>
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<br /></div>
<div class="MsoNormal">
The cocoa is either taken to Asia or Europe to be processed
into chocolate. The cocoa beans are taken to a chocolate press where the cocoa
beans are first cleaned, de-shelled, roasted, blended (to neutralise the
flavour) and ground. They then go through a press that turns the ground up
cocoa nibs into three different products: cocoa liquor, cocoa butter and cocoa
powder. To make chocolate, cocoa liquor and cocoa butter is combined with sugar
and milk powder.</div>
<div class="MsoNormal">
<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Cocoa pressing</td></tr>
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<br /></div>
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As cocoa powder is the by product, when the demand for
chocolate goes up, there tends to be a great deal of cocoa powder that will
also become available on the market, and this may not coincide with the demand
of chocolate. Because of this the chocolate industry has had to find ways of
balancing the markets. Cocoa powder tends to be used in cheaper quality processed
foods and is even used in products to give an aroma of chocolate, rather then the
flavour of chocolate. Cheaper quality chocolates will also use vegetable fats
to substitute for cocoa butter during the manufacturing of chocolate, which is inexpensive
and also easier to obtain.<span style="mso-spacerun: yes;"> </span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So the story of chocolate is rather fascinating. My simple
overview of the process is a glimpse into how chocolate comes from land to plate,
but the story is a great deal more complex then what I have portrayed. Corruption,
child labour, inequality, unfair prices, lack of farming inputs, access to
resources, climate change, pest and diseases, are all issues effecting cocoa farmers
in Ghana and around the world. Due to signing a letter of confidentiality I am
not allowed to discuss this information on my blog. But I will simply say that
as consumers we can make a choice, and an educated one at that. Don't be sucked
in by false pretences and promises that large manufacturing companies are
making. As these companies try to go ethical, we must question their objectives
and fully look into their motivations. Only first hand observations can tell
you the truth. What once used to be the food of the gods, has now turned into a
commodity that is trying to be capitalised on by wannabe gods. I’m sure you
know what companies I’m talking about… <span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span><span style="mso-spacerun: yes;"> </span></div>
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Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com17tag:blogger.com,1999:blog-8923389349440621517.post-64218043340472870632012-12-06T16:27:00.000+00:002012-12-06T17:37:19.148+00:00Milton Keynes, Eat Independent <div dir="ltr" style="text-align: left;" trbidi="on">
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<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSREjjjGaVpDKLq9mMPqlVESeuHxa1SIp7ikApfdS-lhhHgzNCrRkbSNQ2IPecbkcb76qQ-fM4xhQqK0XObC9GMHG2te5wlkE5_N3ecDTj11yim8m8hB0KjmWb5FRdKIvMapPZ-2tipJ5/s1600/IMG_1007.JPG" imageanchor="1"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHSREjjjGaVpDKLq9mMPqlVESeuHxa1SIp7ikApfdS-lhhHgzNCrRkbSNQ2IPecbkcb76qQ-fM4xhQqK0XObC9GMHG2te5wlkE5_N3ecDTj11yim8m8hB0KjmWb5FRdKIvMapPZ-2tipJ5/s640/IMG_1007.JPG" width="640" /></a></div>
<div class="MsoNormal">
<br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">It’s a shame Milton Keynes has a bad reputation amongst it’s
non-inhabitants. Most only come to Milton Keynes for retail therapy, which
generally means indoor shopping and pit stopping in places not unique to the
city.<span style="color: red;"> </span>The majority of visitors dare not explore
further out of their comfort zones, as god forbid… they could end up lost on
our confusing grid system. Going loopy round our many roundabouts. A general
assumption is that Milton Keynes is a modern town/city with seemingly no
culture or character cursed/blessed with a high concentration of high street
chains and restaurants.</span></div>
</div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">If one does dare to venture past this superficial façade,
one may notice Milton Keynes is changing. Since its creation 35 years ago,
Milton Keynes has matured and is developing it’s own identity. It is an homage
to post-modern Britain. The town is inspiring a new generation, and unlike
other towns in the country, our inspiration is rather unique. With the majority
of the city’s residents having roots outside the county and even the country,
the diversity and multiculturalism of Milton Keynes is rather unique. </span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So how does this relate to food? Well, as I’ve been living
in Milton Keynes on/off for most of my life, I have made observations the best
way I make them… by eating. </span></div>
<div class="MsoNormal" style="text-align: left;">
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Filter pass the Wetherspoons and Nandos and you will see a
town that reflects the stories of the people who live in this unique city.<span style="mso-spacerun: yes;"> </span>My story of Milton Keyes will be told
through the eye’s of the eateries that have withstood the competition from the
big chains that dominate Milton Keynes. Concepts that have been chosen by the
people over the big names. The survival of these establishments over the years
speaks volumes for what this city is about. Owning a food business anywhere in
the world is difficult, but I think this is especially hard in a city where capitalism
and corporations have had a huge part to play in the development of the city.</span></div>
</div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The following places deserve great recognition, and play a
vital role in making Milton Keynes a unique Foodie’s town.<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">All eating establishments are within a 5mile radius of the
city and they are all INDEPENDENT. Please send forward any other suggestions
you may have. My chosen eating establishments goes as follows:</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<h3 style="text-align: left;">
<u><b><span class="Apple-style-span" style="color: lime; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><a href="http://www.percys-delivered.co.uk/">Percy's</a></span></b></u></h3>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Concept: Mouth watering American BBQ food delivered to your
door</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Must Try: Pork-Which, Pulled pork in flat bread</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Average price: £10 per person</span></div>
<div class="MsoNormal" style="text-align: left;">
<br /></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chipotle bean burger, hand pulled pork in a flat bread, home fries, Percy's slaw</span></td></tr>
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<!--StartFragment--><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Percy’s is a small company
established only a year and a half ago. It is doing extremely very well given
the economical circumstances, however this is not at all surprising.<span style="color: red;"> </span><span class="Apple-style-span" style="font-size: small;">The concept is a winning idea and has been designed
cleverly to appeal to the Milton Keynes market. This has deservedly been
recognised by the Natwest Smarta Awards; which named Percy’s one of the top 100
small business in the UK for 2011. For such a young business to be so
successful in it’s early stages is rare. So what are they doing right? Well,
firstly, Percy’s isn’t your usual takeaway. The American BBQ themed company
deliver great quality food to your door. Their menu has a great range without
being annoyingly extensive, and even better, there are things on the menu you
would be hard push to find anywhere else in Milton Keynes without paying a
price. Generous fillings, innovative food, and great quality makes Percy’s a
brain child built out of love for good food. Percy’s cleverly fills the missing
gap in the Milton Keynes food market and it’s defiantly catching on fast! </span><!--EndFragment-->
</span></div>
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<h3 style="text-align: left;">
<u><b><a href="http://www.taipan-mk.co.uk/"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Tai Pan</span></a></b></u></h3>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Concept: Authentic Chinese food, Dim Sum Lunch</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Must Try: Crispy cheng fung, Black been and chilli spare
ribs, Crispy prawn dumplings<span style="mso-spacerun: yes;"> </span></span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Average price: £7 per person</span></div>
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<br /></div>
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<tr><td class="tr-caption" style="text-align: center;">Dim Sum at Tai Pan</td></tr>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Not many people know Tai Pan do Dim Sum lunch seven days a
week. The people who do know are regulars, and regulars at Tai Pan tend to be
Chinese. This can only be a good sign as Milton Keynes has had its fair share
of boom and bust Chinese restaurants. Tai Pan has stuck around for a while, and
has witnessed great change around it. Situated in the Theatre District, it has
a prime location, especially for an independent restaurant. </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As lovers of Dim Sum know, it’s a light affair, mainly
consisting of a few dishes and essentially accompanied with tea. It’s delicate,
flavourful and doesn't leave you feeling sluggish. These attributes make it a
perfect lunchtime treat. The waiters are friendly and helpful, and do their
best to explain what some of the stranger items on the menu are. If, like me,
you enjoy taking risks with your food, there is plenty to experiment with. One
of the more surprisingly nice risks I have taken in the past is Crispy Cheng
Fung, which can only be described as an inverted spring roll: soft on the
outside and crispy on the inside. If the next time you’re in town and you fancy
Wagamamas… please re-think. Walk a little bit further and get the real deal.
You wont have to wait in a horribly long que, you’ll more then likely have some
extra change left over and you will be pleasantly surprised.</span></div>
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<h3 style="text-align: left;">
<u><b><a href="http://www.theswan-mkvillage.co.uk/"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">The Swan Inn</span></a></b></u></h3>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Concept: Fine country pub and dinning </span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Must Try: Sunday Roast</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Average price: £20 per person</span></div>
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<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-ykMqpZIfRyfHNINz5e-TcyhEeD9nBMBpg_LJyVL5onJeEogrXKC9UkiQRBGGCFhj_Arv_RR5_BJuVhWovfUigdhlkw9QzrEW0q6v7LgVgYFFGlgUgvtYAO6kvumRg7YD9E_VwfnSUMP/s1600/The+Swan+Inn.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhA-ykMqpZIfRyfHNINz5e-TcyhEeD9nBMBpg_LJyVL5onJeEogrXKC9UkiQRBGGCFhj_Arv_RR5_BJuVhWovfUigdhlkw9QzrEW0q6v7LgVgYFFGlgUgvtYAO6kvumRg7YD9E_VwfnSUMP/s400/The+Swan+Inn.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The new interior of The Swan Inn</td></tr>
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<br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Although The Swan Inn is known by most Milton Keynians, it
is not know by all. Since it’s re-opening in November this year The Swan Inn
has a growing fan base.<span style="mso-spacerun: yes;"> </span>This could
have something to do with the revival of good British food. But I also think
it’s because The Swan Inn is the only independent pub in Milton Keynes that
serves locally sourced, great quality grub in a family friendly environment. I
believe that a good pub is a pub that's been around for a while; a place that
is welcoming; a place that has history; and a place that is run by the locals
for the locals. With the exception of The Swan, this criteria is not met in
Milton Keynes, this maybe due to the fact it is a relatively new city and that
most of the pubs are chains.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">The Swan Inn is the oldest pub in Milton Keynes, and I think this has a
great deal to do with it’s success. It is a proper pub… yes it may be bordering
on to gastro pub, but that's the only way it’ll every get people in from
further a field. The food is great, portions are generous, there’s a great
selection of beers and wine, and the service is always friendly. If you’re
tired of sitting in faux Tudor interiors (when really nothing can hide the fact
that your in an angular 60’s cube) and you want to escape from the horribly
dubious fact that your Sunday roast has been cooked by a microwave technician;
get yourself over to the Swan Inn and get your smackers around some proper
substance.<!--EndFragment--></span></div>
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<h3 style="text-align: left;">
<u><a href="http://www.veggie-world.com/"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Veggie World</span></a></u></h3>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Concept: Pure-Vegetarian oriental cuisine</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Must Try: Veggie crispy duck, Rendang curry, Crispy shredded
beef</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Average price: £10 per person</span></div>
<!--EndFragment--><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsS0OUDZMeQqCB4mb6LjNHA71CWcIhW561QGbLqZ-5QAsduTfMUZggp0_DJFncq8BaAFFRVqvmBr62GVPqMVVLjgWEkplg-KODn9GQUzRs__13xn5Gcb_ZE9TjTSsfdnxiKyfnSPQ0PZa/s1600/Veggie+crispy+duck.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRsS0OUDZMeQqCB4mb6LjNHA71CWcIhW561QGbLqZ-5QAsduTfMUZggp0_DJFncq8BaAFFRVqvmBr62GVPqMVVLjgWEkplg-KODn9GQUzRs__13xn5Gcb_ZE9TjTSsfdnxiKyfnSPQ0PZa/s400/Veggie+crispy+duck.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Veggie crispy duck</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpZkOqtN4rHl3BVRqJFk8juvgM0tp7WvVrFuhBraaC1v3tjIyWLPzXjMzpwduVdAO1OSreMAjMOGHdeQfwMGiB0EEKJ1gnOEYhpMeLEihhdqMGj9RmhzH-B_O3d7OxFxDumz9lhh8it9T/s1600/Veggie+world.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEpZkOqtN4rHl3BVRqJFk8juvgM0tp7WvVrFuhBraaC1v3tjIyWLPzXjMzpwduVdAO1OSreMAjMOGHdeQfwMGiB0EEKJ1gnOEYhpMeLEihhdqMGj9RmhzH-B_O3d7OxFxDumz9lhh8it9T/s400/Veggie+world.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt and pepper tofu, crispy shredded beef, Rendang curry, fired rice</span></td></tr>
</tbody></table>
<br />
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This is my risk taker. I now most non-vegetarians reading
this will be like “Errr, no thanks. Why have veggie Chinese when I can have a
meaty Chinese?” Well, my argument is: why have cheap second quality meat from a
takeaway and play twice as much when you can get something ten times taster?
And yes… I did say taster. The meat substitutes here are cunningly designed
soya or gluten products, which most people see as tasteless, but in truth absorb
flavours well and particularly versatile in texture. Nothing like Quorn nor
Linda McCartney’s questionable sausages. I can confidently say, some of the
meat substitutes are actually better then the real thing. For example, the
crispy shredded beef at Veggie World is actually crispy and comes in the most
amazing ziny sauce. I know from many disappointing Chinese takeaways that
shredded beef can more often then not be tough and chewy, which isn’t very nice
at all.</span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I’ve been going to Veggie World for nearly four years now
and have seen it grow in popularity. I know for a fact that a great deal many
of their customers are not vegetarian. I also know that people do travel to
come to Veggie World. It’s just one of those places: a unique concept in a
bizarre location – Bletchley! Alcohol is not served, but you are allowed to
bring your own bottle.<span style="mso-spacerun: yes;"> </span></span></div>
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<h3 style="text-align: left;">
<u><a href="http://www.thecentremk.com/Visitor-Information/Open-Market"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Milton Keynes Market</span></a></u></h3>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">
</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Concept: Odd bits, new bits and some very tasty bits</span></div>
<div style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">
</span></div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Must Try: Jacket Potato Man, Middle Eastern Stall, Dosa Van</span></div>
<div style="text-align: left;">
</div>
<div class="MsoNormal" style="text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Average price: £5</span></div>
<!--EndFragment--><br />
<div class="MsoNormal" style="text-align: left;">
<o:p><br /></o:p></div>
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jacket Potato Man</span></td></tr>
</tbody></table>
<br />
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<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sweet stall</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqwcG954YDSe70OTu38iEMQBKHIrZ6fBVbzvRAVMtfxcS6_yQFplLfHQ1o4O7eNxw99fKaqLbaneG5lCDD_91ueQAmfuCFVb4Kyiq0DRSEa7QCG2MNpLU5B7l1mnpMPVaDpQGE0yUb_65/s1600/IMG_0994.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEqwcG954YDSe70OTu38iEMQBKHIrZ6fBVbzvRAVMtfxcS6_yQFplLfHQ1o4O7eNxw99fKaqLbaneG5lCDD_91ueQAmfuCFVb4Kyiq0DRSEa7QCG2MNpLU5B7l1mnpMPVaDpQGE0yUb_65/s400/IMG_0994.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Karachi Grill</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqcl_Xr4i7_ogvPG5X0Pgu2Zn2CF1o1RIRJbHrtd4pYBpm9xfELPPkAnddI2SEoGq9idPKyrHMzH_TS94xaQGwfTQ1qRzwYfsHlKONldIkch7uuA0JhA-6PsEmQbhlYrjC8nxM0qmhIL9/s1600/IMG_1004.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuqcl_Xr4i7_ogvPG5X0Pgu2Zn2CF1o1RIRJbHrtd4pYBpm9xfELPPkAnddI2SEoGq9idPKyrHMzH_TS94xaQGwfTQ1qRzwYfsHlKONldIkch7uuA0JhA-6PsEmQbhlYrjC8nxM0qmhIL9/s400/IMG_1004.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Dosa Stall</span></td></tr>
</tbody></table>
<div class="separator" style="clear: both; text-align: left;">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
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<!--StartFragment--><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Milton Keynes Market is
older then me! And that's old for Milton Keynes. Under the bridges and amongst the
pillars is the Milton Keynes market. A compact cluster of vans, stalls, and
temporary shops. It’s nothing fancy and it’s defiantly not pretty. But that
doesn't matter, cause Milton Keynes market is an electric hub of activity. It
reflects the local community and Milton Keynes’s cultural diversity, as markets
should. You could easily travel the world with your taste buds at Milton Keynes
market: from South Indian dosa; to Middle Eastern wraps; big jacket potatoes
cooked in a proper jacket potato oven; quick Chinese take-away; old school
sweets and treats; to even a full English fry up. You can get it all at Milton
Keynes market. As nice and as fashionable farmer markets are at the moment, I
honestly believe home is where the market is, and MK market without it frills
is my kind of market. The market is run by locals and it shows the diversity
and uniqueness that Milton Keynes has to offer.</span><span class="Apple-style-span"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> I highly recommend having a little wonder around, because
there are defiantly a few hidden gems and some proper characters lurking
amongst the stripy tarpaulin. </span></span><!--EndFragment--></div>
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Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0tag:blogger.com,1999:blog-8923389349440621517.post-34740919441572043432012-08-07T16:54:00.000+01:002013-09-14T16:19:10.930+01:00Mercy’s Jallof Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLZ3eFMt7v3tzv1JgACyGRP7lnSTbn0L6yW8_M_Ab3r0mnJzXHDN5OdUw5mtlUIB7k3EDX_FYaoJYre4IRDL7Rg0kKRFmmjrx56mK369d1IW6nVNuDU6yjz5obQ3icw4g-sAKJpVZ9aTP/s1600/Jallof+stall.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDLZ3eFMt7v3tzv1JgACyGRP7lnSTbn0L6yW8_M_Ab3r0mnJzXHDN5OdUw5mtlUIB7k3EDX_FYaoJYre4IRDL7Rg0kKRFmmjrx56mK369d1IW6nVNuDU6yjz5obQ3icw4g-sAKJpVZ9aTP/s400/Jallof+stall.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Typical Ghanian Food stall selling Jallof</td></tr>
</tbody></table>
<br />
It’s always the simple things in
life that make life worth living. In the case of most Ghanaians, one of these
simple things comes in the form of Jallof rice, a classic accompliment to most
meats and vegetables. Sold pretty much everywhere it’s a workingman’s food,
using simple cheap ingredients to make the country’s staple, rice, more
exciting. The red rice, which is sometimes specked with Green peppers and
yellow maze, mirrors the colours of the Ghanain flag and patriotically stands
as the National dish. <span style="mso-spacerun: yes;"> </span><br />
<div class="MsoNormal" style="tab-stops: 184.0pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
My first taste of Jallof was a few
years back at a Nigerian take away in Hackney. I liked it, but didn’t really
make all too much of a fuss about it. The second time was at a Nigerian
wedding, and in my ravenous state I chomped down two portions worth. When first
coming to Ghana I was happily surprised to find Jallof on most menus… this is
when my true love affair with Jallof started. I sampled jallof from different
establishments, from stalls to fine restaurants, jallof with shrimp, with
vegetables, with chilli peppers… I tried them all. When my farther’s housekeeper,
Mercy, heard about my new obsession, she said to me, “Eh! Dipa, you eat too
much jallof rice, you’re tummy will burst. If you are going to eat Jallof rice,
you should do it properly, eat mine, and you will not eat another Jallof
again.” Big statement, but I wasn't going stop her.</div>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xfKrFxzUMICSrnHWLM_VVyq5w-OzEiwk33UzxiV5b7yI1ev1FtkHU3UAyxzUdW3cTJFXIdoDnh9vLhaZ8FBn3-13TXzlEaT8q8nzhJeRtDF4Cg_P2SvJl_wLOXzfyLbSuHsuVB5oxV6H/s1600/Mercy.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xfKrFxzUMICSrnHWLM_VVyq5w-OzEiwk33UzxiV5b7yI1ev1FtkHU3UAyxzUdW3cTJFXIdoDnh9vLhaZ8FBn3-13TXzlEaT8q8nzhJeRtDF4Cg_P2SvJl_wLOXzfyLbSuHsuVB5oxV6H/s400/Mercy.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mercy</td></tr>
</tbody></table>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
</div>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
She set about cooking, but was
adamant I didn't watch her cook. I sat impatiently in the dinning room. First
the smell of onions and garlic came wafting through the house, then the sound
of sizzling fresh tomatoes. Soon after a distinct aroma of Rosemary then the sharp pungency of Shitto (a shrimp,
soy, chilli and palm oil sauce used by Ghanains in cooking and for dipping).
Then everything went quite for a bit. The smell became more complex as time went
by. I knew I was in for a treat. As I drifted away with the aromas and thoughts
of what was too come, I was suddenly snapped back into reality by a sharp burnt
smell. I ran to the kitchen and Mercy turned around to me with a huge pot of
red rice: “Here, my Jallof is ready.”</div>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
The tangy, shrimpy, tomato rice
was delicious. The sides were a little burnt, but this brought out a really
nice combined charred taste of the tomatoes, onions and startch. The jallof was
dotted with peas and diced green peppers that gave the rice another sensory dimension.
Most of the Jallofs I had had before were stodgy and slightly over cooked, but
Mercy’s rice was light and fluffy. It was delicious, and distinctly different
from my previous Jallof experiences.</div>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
<br /></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOX2O6wU6Nvdj5MvQPiKP8eXOmZXGJZILRRS8xFUZFiNIBLYx5zeFZgGTzoe_Anqin8Nk8zvLgJUdR-Bm3P6_UadkjmsDk9KaP-J4O60BSobjvFAlqvVOzdIntCSm1NAnyWYbPa_rjafYt/s1600/Jallof+rice+and+chicken.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOX2O6wU6Nvdj5MvQPiKP8eXOmZXGJZILRRS8xFUZFiNIBLYx5zeFZgGTzoe_Anqin8Nk8zvLgJUdR-Bm3P6_UadkjmsDk9KaP-J4O60BSobjvFAlqvVOzdIntCSm1NAnyWYbPa_rjafYt/s400/Jallof+rice+and+chicken.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mercy's Jallof and Chicken</td></tr>
</tbody></table>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
</div>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
So now every time I go back to
Accra, I ask for Mercy’s Jallof. She’s more then happy to make it and
thankfully doesn't mess around with the recipe too much. Although, the underlying
taste of the rice differs depending on the meat it is served with. In the case
of the above picture, Jallof rice and Chicken, Mercy steams the chicken first
before frying it, then in the same pan uses the juices and fat to cook the rice
in. These flavours pass through the rice, which is almost like cooking the rice
in stock. When cooking vegetarian Jallof, Mercy adds a branded flavour sachet
when cooking of the tomatoes. Although I’m not allowed to look, I have been
told the tomato “gravy” in which the rice is cooked is essential to giving the
right Jallof flavour. This flavour can only be described as tangy, salty and a
little bit charred. </div>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
<br /></div>
<div class="MsoNormal" style="tab-stops: 184.0pt;">
I have tried to make Jallof back
home, but there is something about African tomatoes. You just don't get toms
like them back home. They have an intense earthy, truly tomato flavour unique
to Africa. I think this is exactly the reason why when I first tried Jallof in
the UK it didn't really sing to me the way Ghanaian Jallof sings to me of the
flavours of the country. I must add though, Mercy’s warning about my tummy bursting
is very much so true. Eating Jallof is bad for the waistline, not only is it
made with copious amounts of palm oil, but it also tends to be laced with
Ajinamoto. For that reason, I truly advise trying home made jallof, there is no
better jallof then that made by the hands of a true Ghanaian Mammy.<span style="mso-spacerun: yes;"> </span></div>
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0tag:blogger.com,1999:blog-8923389349440621517.post-14603636733817036552012-07-31T19:31:00.001+01:002013-09-14T16:19:10.927+01:00Hooked in Takoradi<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTRiTCLypXR5UNv5ZyiM2xI41-IBtG45VAAaIwrqwGUXh06orUOZjwZmm-RqJC4YHA1nFNa_l-8dSz1vaDKeKjoyqiINHB4WgYFUVa6UCOaIe_82Jn6hUOyxX96oxP_WF15328bkBe50f/s1600/Fish+Platter+Captin+Hook.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTRiTCLypXR5UNv5ZyiM2xI41-IBtG45VAAaIwrqwGUXh06orUOZjwZmm-RqJC4YHA1nFNa_l-8dSz1vaDKeKjoyqiINHB4WgYFUVa6UCOaIe_82Jn6hUOyxX96oxP_WF15328bkBe50f/s400/Fish+Platter+Captin+Hook.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"> Captain Hook's Legendary Fish Platter</td></tr>
</tbody></table>
<div class="MsoNormal">
<br />
Long journeys suck. Long journeys in the heat suck even
more. Long journeys in the heat on endlessly bumpy roads suck the most. But
when a long journey in the heat on endlessly bumpy roads have a pit stop at
Captain Hooks… well, that's a journey worth making.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Since I started coming to Ghana a couple of years ago, I have
grown to love the local fare, and have found the best food to be outside the
capital, especially along the coast. The one thing I really look forward to is
our visit to Captain Hook. This normally happens on the way to Axim or Cape
Cost (West coast of Ghana). The journey can take anywhere from six to nine
hours, and because of this we tend to start our trip early in the morning. By lunchtime
we’re lagging, cranky and bored of hearing the loop on the World Service. The only
thing saving our sanity is to know we have a Captain Hook fish platter to look
forward to. A Burger King at a service station on the M1 in no match for what
is probably the best pit stop lunch there is. A no frills indoor/outdoor
establishment, the restaurant is popular with South African expats working in
the mining and oil industry that dominates the port city of Takoradi. For that
reason the menu is very South African friendly, with such brands such as Red, Savana
Dry, Castle and Amstel dominating the drinks menu.</div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZ4MHIBxrgt_4SJpQBmO2NnrUrtLSYoy_qbbIMX30Ri_zebqlV6uTCNLhYdhKEFw4yS6bi9CKdnpR86MsYWuVBB2K4DasgGbMoIdGh7lQlZ8LoT3Fe41XQSI9fqTkOTM6YlhYz6ghgDKI/s1600/Savana+Dry.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWZ4MHIBxrgt_4SJpQBmO2NnrUrtLSYoy_qbbIMX30Ri_zebqlV6uTCNLhYdhKEFw4yS6bi9CKdnpR86MsYWuVBB2K4DasgGbMoIdGh7lQlZ8LoT3Fe41XQSI9fqTkOTM6YlhYz6ghgDKI/s400/Savana+Dry.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">South African Friendly Menu</td></tr>
</tbody></table>
<div class="MsoNormal">
<br />
The fish platter is ordered and the wait begins. This is not
for the impatient. We have waited up to an hour before. Beer after beer after
cider after beer, the wait is agonising. It’s almost temping to order a few
things to nibble on, but one has to remember the immensity of what is about to
bestow the table. Before the platter emerges from the kitchen, selections of
condiments are placed before us, almost as a test of willpower. Trust me when I say, it is futile, and a
great waste of suspicious pink liquid. The only condiment worth really paying any
attention to is probably the chilli salsa, but then again that's a given for a
chilli lover.</div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ckYxN4xlQHMrGcibpxiWb38Pn3tCipFixzMn08Yem22m76OChcZTrP7oQFNDx0iUyNTpaxwqP-XRwnIiabbRxt9NSK6qqyUu77xB5IehlrMu9atMgR_WX7rl_6mVrhUWV3IgPQJ7EI5E/s1600/Condiments.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2ckYxN4xlQHMrGcibpxiWb38Pn3tCipFixzMn08Yem22m76OChcZTrP7oQFNDx0iUyNTpaxwqP-XRwnIiabbRxt9NSK6qqyUu77xB5IehlrMu9atMgR_WX7rl_6mVrhUWV3IgPQJ7EI5E/s400/Condiments.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Condiments for the Platter</td></tr>
</tbody></table>
<div class="MsoNormal">
<br />
The platter is a thing of beauty. It is hard to describe the
feeling you get when seeing all the fish cooked in a variety of ways and served in
such a generous manor. I suppose a rough sense of emotions can be described as: overwhelmed, hungry
and a little bit delirious! I’m a great fan of seafood platters, and have had ordered many over the years, but I have never had a platter that I’ve been in awe of. The
variety on the platter gets me excited and a little confused, because I just
don't know where to start! The rice and potatoes are a nice little addition,
but honestly, I feel are as pointless and as much of a waste of space as the condiments. So this is what goes on
a Captain Hook Fish Platter:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
1.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span>Grilled rock lobster with garlic and parsley
butter</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
2.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span>Grilled Chab Mackerel </div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
3.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span>Grilled Tilapia with Tomato</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
4.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span>Red Snapper in a spiced batter</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
5.<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span>Potatoes & Rice</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
6.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span>Curried Grouper and peppers</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
7.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span>Steamed Fish in butter, garlic and ginger</div>
<div class="MsoListParagraphCxSpMiddle" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
8.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span>Steamed Snapper in a garlic butter sauce</div>
<div class="MsoListParagraphCxSpLast" style="mso-list: l0 level1 lfo1; text-indent: -18.0pt;">
9.<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span>Tempura Prawns</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
I thought it'd be interesting to show the before and after
of a Captain Hook Platter. It gives an idea of what is most enjoyed… but also shows
how gluttonous two people can be over a four person platter:</div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLTRiTCLypXR5UNv5ZyiM2xI41-IBtG45VAAaIwrqwGUXh06orUOZjwZmm-RqJC4YHA1nFNa_l-8dSz1vaDKeKjoyqiINHB4WgYFUVa6UCOaIe_82Jn6hUOyxX96oxP_WF15328bkBe50f/s320/Fish+Platter+Captin+Hook.JPG" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Before</td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MYDbuZScUTYqRsHi0UmScFnvKcftc-nof2PRyWdJKJykWkpbCRqe1JGAixVHr13-R-aw3yxoGTEYxOU_AeDQLNr6rUkoLSEtABXD3P0so6BgvsYSB3ynBh3-__Gi15d2m8zDGq3EHPHu/s1600/Leftovers+of+Fish+Platter.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9MYDbuZScUTYqRsHi0UmScFnvKcftc-nof2PRyWdJKJykWkpbCRqe1JGAixVHr13-R-aw3yxoGTEYxOU_AeDQLNr6rUkoLSEtABXD3P0so6BgvsYSB3ynBh3-__Gi15d2m8zDGq3EHPHu/s320/Leftovers+of+Fish+Platter.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">After</td></tr>
</tbody></table>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<br />
A Captain Hook Fish Platter leaves one feeling stuffed,
happy, and well…. still delirious. Finishing the last leg of the journey is
easier, mainly because we’ve fallen asleep, and know that when we wake up it
will be to a beautiful golden coast beach like this one.</div>
<div class="MsoNormal">
<br /></div>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjon3gmM5LZsLBcz8uBgcvh_eEu7_QpEyKBydTvj22w-F63k256-brYrM-fIbjJc6txI8GdowI5c61xYk5fPEUHrnOxhS9eK67YTuf1rMWGEmPimZDkKe9VFCmZRNdqhyHC4iY0Mcxjhnb8/s1600/Cape+Cost.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjon3gmM5LZsLBcz8uBgcvh_eEu7_QpEyKBydTvj22w-F63k256-brYrM-fIbjJc6txI8GdowI5c61xYk5fPEUHrnOxhS9eK67YTuf1rMWGEmPimZDkKe9VFCmZRNdqhyHC4iY0Mcxjhnb8/s400/Cape+Cost.JPG" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cape Coast<span class="Apple-style-span" style="font-size: small;"> </span></td></tr>
</tbody></table>
</div>Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0Sekondi Rd, Takoradi, Ghana4.9240421881617822 -1.7481994628906254.8607616881617819 -1.827163462890625 4.9873226881617825 -1.669235462890625tag:blogger.com,1999:blog-8923389349440621517.post-66848537058266550622012-07-15T18:53:00.001+01:002012-07-15T21:54:32.777+01:00Woburn Venison<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1pFX5DHL-J5og8xYubE9DF6NYdayvuXu78WCh9A-giOODjEw1SDJP6PFNpn-vb1hrxGBu5Vqwk8ivJtr-cWqbV9azitWQ6SrXGq3UHFlbuXnEsfFFPTKc4B1o6-ZwsbJMIs_5-4TJggN/s1600/Venison+steak+and+roasted+parsnip+mash.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjR1pFX5DHL-J5og8xYubE9DF6NYdayvuXu78WCh9A-giOODjEw1SDJP6PFNpn-vb1hrxGBu5Vqwk8ivJtr-cWqbV9azitWQ6SrXGq3UHFlbuXnEsfFFPTKc4B1o6-ZwsbJMIs_5-4TJggN/s400/Venison+steak+and+roasted+parsnip+mash.jpg" width="400" /></a></div>
<br />
<br />
<div class="MsoNormal">
I personally think it’s shameful when British supermarkets
import ingredients that are perfectly available in the UK and then sell them
for a high price. The ingredient, or rather the meat that’s got my blood
boiling is the humble venison. Gaining popularity and growing in demand with
the health conscious foodie: venison is lean, packed full of iron and an unconventional but safe meat to impress dinner guests. Supermarkets have
obviously picked up on this, and for a few years now have been stocking a range
of venison products… from New Zealand! Yes, even though we have an ample amount of deer running around the British countryside, we still import the meat from
New Zealand. It boggles my mind as to how this could be a cheaper option, but
also, why there is no Bristish Venison on sale in our four largest British
supermarkets. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
So the following recipe has been inspired by the seasonal
ingredients available to us at this time of the year (even though it’s been
rather rainy) and have all been sourced locally, just to prove seasonality
isn’t always just about fruit and veg:</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Peppered venison
steak, roasted parsnip mash and field mushrooms, with a blackcurrent sauce<o:p></o:p></b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Seasonal ingredients have a great way of complimenting each
other. The recipe isn’t fancy, but just a basic, great tasting combination of
flavours. Initially I couldn't decide between roasted or pureed parsnips, so I
decided to puree roasted parsnips and have the best of both: the roasted flavour
and the pureed texture.</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebU5bTAApNiXJrvgGdVWL0nV5II-LwCQiH9eTzJ4W_XinKOi5gcq7hkohzyOX9iLGy71HLaFAV85Di47kbnx6K2AibTDHjSGB1_2uok7mzpMEbzOx7W3SJEai8uoZnX3sCfo-Yx3pTYsF/s1600/Roasted+nips+and+tattys.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgebU5bTAApNiXJrvgGdVWL0nV5II-LwCQiH9eTzJ4W_XinKOi5gcq7hkohzyOX9iLGy71HLaFAV85Di47kbnx6K2AibTDHjSGB1_2uok7mzpMEbzOx7W3SJEai8uoZnX3sCfo-Yx3pTYsF/s400/Roasted+nips+and+tattys.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
I can guarantee that most butchers or local farm shops will
stock local venison. I decided to go the source and drove thirty minutes to
Woburn, where I bought my venison from <span style="color: #215868;"><a href="http://www.woburncountryfoods.com/">Woburn Country Foods</a></span>. The deers came from the 3000acre of woodlands on the
local Woburn Abbey Estate. The venison steaks were also half the price of New
Zealand Venison steaks available at the supermarket… Go figure!? I’m unclear of
the breed, but I was assured only seasonal meat is sold in the Farm Shop. </div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4F7kx-vhQ_exIcVMrpEuUd1kG59wOHbEGMLpEZ9VDifV7Q4sqT0Uj1dcwzd_BGvTeR3w7anT5TyB94p3MJwmd5vtxdYS_zAKthfFCDHCNpGRxvJsJRm2-pQavae_Ts64cVzryoNO7Y8KO/s1600/Woburn+Country+Farm+Shop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4F7kx-vhQ_exIcVMrpEuUd1kG59wOHbEGMLpEZ9VDifV7Q4sqT0Uj1dcwzd_BGvTeR3w7anT5TyB94p3MJwmd5vtxdYS_zAKthfFCDHCNpGRxvJsJRm2-pQavae_Ts64cVzryoNO7Y8KO/s400/Woburn+Country+Farm+Shop.JPG" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Ingredients<o:p></o:p></b></div>
<div class="MsoNormal">
1 Venison Steak</div>
<div class="MsoNormal">
3 Large Parsnips, peeled </div>
<div class="MsoNormal">
½ Potato, skin on</div>
<div class="MsoNormal">
100g Field Mushrooms</div>
<div class="MsoNormal">
Glass of good quality Red Wine (I used a Malbec for it’s
smoky/fruity flavour)</div>
<div class="MsoNormal">
2 tbsp Black Current Jam</div>
<div class="MsoNormal">
2 Gloves of Garlic</div>
<div class="MsoNormal">
½ Cup of Full Fat Milk</div>
<div class="MsoNormal">
Butter</div>
<div class="MsoNormal">
Few sprigs of Parsley</div>
<div class="MsoNormal">
Salt & Pepper to taste</div>
<div class="MsoNormal">
Olive Oil</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="mso-bidi-font-weight: normal;">Method<o:p></o:p></b></div>
<div class="MsoNormal">
Roasted parsnip mash:</div>
<div class="MsoNormal">
Heat up a large pot of water. <o:p></o:p></div>
<div class="MsoNormal">
Chop up the parsnips and potatoes into equal sizes, and once
the water starts to boil, add the potatoes. After five minuets, add the parsnips.</div>
<div class="MsoNormal">
Meanwhile, turn the oven on to 200°c. Liberally oil a roasting tray,
season, and add two whole roughly smashed garlic cloves still in their skins.
Place in the hot oven.</div>
<div class="MsoNormal">
Once the parsnips and potatoes begin to soften, drain and
add to the hot oiled roasting tray and place back in the oven on the middle
shelf. </div>
<div class="MsoNormal">
After 40 minuets, the vegetables should be beautifully
roasted. </div>
<div class="MsoNormal">
Place the nips, tattys and the roasted garlic in a food
processer, add some butter and milk then blitz till you reach your desired
consistency. Be careful not to over work as this could result in a glutinous
mash.</div>
<div class="MsoNormal">
Add salt, pepper and parsley to taste</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
To cook the venison:</div>
<div class="MsoNormal">
Turn the oven on to 180°c. <o:p></o:p></div>
<div class="MsoNormal">
Heat up a frying pan, and add olive oil and some butter. </div>
<div class="MsoNormal">
Once the pan starts to smoke, add the venison. It should
only take a few minuets to brown on each side. </div>
<div class="MsoNormal">
Once browned, place in the oven for about 15 minuets. This
should give you a medium rare stake. </div>
<div class="MsoNormal">
Leave for a further five minuets for a well-done steak. As
venison is quite lean, it takes less time to cook compared to other red meats. </div>
<div class="MsoNormal">
Leave the venison to rest under some foil before serving or
slicing. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
For the Sauce:</div>
<div class="MsoNormal">
Add a glass of red wine to the pan the venison was cooked in
whilst the pan is still hot. Reduce, then add the black current jam. Season and
finally add a knob of butter if desired… I did. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
Sautéed Field Mushrooms:</div>
<div class="MsoNormal">
Add some butter to a hot pan. Add the mushrooms, careful not
to crowd the pan. Season once the mushrooms turn brown.</div>
<div class="MsoNormal">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwsIyWOGk_eihRa8z9ICvTMaGuMfdo3Wmes6G1Sla-P-_b3Vk9JoCxlFsHLqi7aAkWxXypZKkSC8zfjJgTUX2sKzRn69ol4inSddRnVI6NK_n9XqzY9ZhCP7U436_wmvHGzNbcBWHTlsr/s1600/Venison,+roasted+parsnip+mash,+feild+mushrooms+and+black+current+jus+2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpwsIyWOGk_eihRa8z9ICvTMaGuMfdo3Wmes6G1Sla-P-_b3Vk9JoCxlFsHLqi7aAkWxXypZKkSC8zfjJgTUX2sKzRn69ol4inSddRnVI6NK_n9XqzY9ZhCP7U436_wmvHGzNbcBWHTlsr/s400/Venison,+roasted+parsnip+mash,+feild+mushrooms+and+black+current+jus+2.JPG" width="400" /></a></div>
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It does require a bit of carful planning to get the timing
right. I made the mash in advanced and heated it up just before serving. I had
to add a little bit more milk, but the consistency was no different. The sauce
and the mushrooms were made whilst the steak was resting. I slicing the steak as
I thought it made the plate composition more appetising then plated up and
served. I had a friend over for dinner, and as I always do after making
something for the blog, I spend a good 10-15 minuets taking pictures form
different angles, with different compositions, giving me about 40-50 images to
look through. This time, because of my eagerness to tuck in, I only had five
images… I say no more. </div>
</div>Anonymoushttp://www.blogger.com/profile/02963813742081289945noreply@blogger.com0