CEO of the BAS, James Paul, as he tasted some of Lodge student, Taniqua’s tropical salad.
This guest happily tasted some of Ebony’s home-made coconut cheesecake.
THE students of the sixth form classes at Lodge School recently hosted a Product Expo where they showcased their home-made cuisine, which was made from local Barbadian foods and James Paul, CEO of the Barbados Agricultural Society (BAS), is impressed.
Speaking at the opening ceremony of the expo, which was held at Emerald City, Paul revealed that he would have had the opportunity to tour the booths before the start of the ceremony and concluded that he was impressed by the initiative and hard work that would have gone into creating some of the products on display.
Paul encouraged the young people to take advantage of the opportunities given to them and urged them to continue in the efforts to showcase the foods that could be made here in Barbados.
“We are living in a changing world that allows opportunities for you young people to grasp and take hold of. What I want to recognise is that if you want to take hold of opportunities that same way we did in the past, you will certainly fail because the world is changing constantly,” he said.
“I really want, in that context, to congratulate you on the efforts you are making to showcase and highlight local Barbadian food and cuisine. As far as young people are concerned, you are in the forefront now in terms of the effort being made to promote and develop local Barbadian food and cuisine.”
Meanwhile, Sonia St. Hill, the Head of the Home Economics Department at the Lodge School, expressed that the expo would have been an important one for them as the students have embraced the foods being offered in Barbados and really transformed them into some really delicious and tasty snacks.
“The children are challenged to look at what is happening in terms of our health and the health of our nation. We have a number of non-communicable diseases prevalent in our society and these children have taken the challenge in terms of reducing sugar, reducing salt and producing foods high in dietary fibre,” she said.
On display for persons to sample were items such as mango and coconut granola bites, tomato and basil ice cream and sweet potato chips, coconut cheesecake, tropical salads and pork casseroles.