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Bread for Life -'Breadfruit' - A multicultural cuisine.On its own, the title of this book informs the reader that this is no ordinary recipe book. Along with several remarkable features, the contents do not disappoint! *This is one of very few recipe books that is devoted to breadfruit; it also highlights the breadnut or chataigne, a very close relative; *it provides a very good introduction and useful general guidelines for those who know little about these fruits;*many of these tasty recipes were developed by Chef Volentedeo George over several years;*the details provided on how to make and use breadfruit flour in cooking is unique;*it has a typically multicultural Caribbean appeal.Sharing these creative and attractive dishes with the wider public was clearly a labour of love. I commend Chef George for this significant contribution to the efforts to achieve greater food and nutrition security by encouraging greater consumption of these nutritious, but underutilised fruit. Dr. Laura Roberts-Nkrumah,Senior Lecturer, Department of Crop Production, Faculty of Food and Agriculture,The University of the West Indies
(This is the shorter 124 page "Home/Family Edition" which excludes lesson plans). This book provides families, teachers and community members with the basic tools and inspiration to connect children with nature and show them how to grow, prepare and eat healthy foods. Readers will find step-by-step lesson plans/curricula, hundreds of activity ideas, plant guides and nutritionist-approved, Hawai'i-based recipes. The book is divided into two main sections: Meet the Plants and Recipes. The Meet the Plants section is used to teach keiki about specific fruits, vegetables and herbs (includes 19 plants or plant families). Each page features a specific plant or plant family with a labeled photograph. These pages will increase readers knowledge about plants and give you ideas about how to use them in the classroom, kitchen and garden. The book includes 37 "'Ai Pono Recipes". These recipes are for adults to make with children, or children to make on their own. Make these recipes for taste tests, classroom/home cooking, snacks and meals. They are all nourishing foods that feature Hawai'i grown and raised ingredients. The book encourages adults to engage children in the entire cooking process: learning about the ingredients, gardening, harvesting, washing, cooking, eating and cleaning. These recipes are designed to keep children, families and teachers healthy, so readers are encouraged to make and eat these recipes often. This book is beautiful and features real foods and plants from Hawai'i.
Despite increasing consumer demand and an imminent production surge in breadfruit, a number of barriers must be overcome in order to increase the market availability, distribution, and commercial competitiveness of breadfruit. Many growers have limited understanding of when a fruit is ready to harvest and how to best harvest and handle the fruit to ensure a high quality product is delivered to market. As with any perishable crop-producers must learn proper handling of breadfruit to optimize its value to consumers, and therefore its commercial value. Similarly, chefs and consumers also need essential information on handling and preparation of breadfruit. This comprehensive 36-page guide will help growers ensure that the existing and future breadfruit crop will be used on farm, in the marketplace, or in the consumer's kitchen. This second edition adds kitchen handling tips, nutritional information, and descriptions for three important breadfruit varieties.
Breadfruit has been cultivated by people for thousands of years in highly productive plantings together with numerous other crops. This book was written for commercial and home growers looking to combine modern horticultural techniques with traditional growing methods similar to those successfully employed by Pacific Islanders over many centuries. This groundbreaking guide is being released as the prolific Pacific Island staple breadfruit enjoys a resurgence in planting and growing across Hawai'i and around the tropical world. Noted for its high nutritional value, gluten-free status, and moderate glycemic index, breadfruit (called 'ulu in Hawaiian) can be prepared similarly to a potato or yam but has greater versatility and qualities well suited for main dishes, desserts, baked goods, and even beverages. Breadfruit trees are abundant producers and require far less labor compared with other starchy crops such as taro and sweet potato. The guide presents techniques that can sustain productivity for long periods of time, while regenerating land degraded by erosion, compaction, overgrazing, and loss of organic matter. It covers subjects that include recognizing breadfruit varieties; agroforest planning, planting, and maintenance; selection of suitable accompanying crops; value-added products; and economic evaluation. The guide provides a range of growing scenarios from backyard gardens to large farms in the tropics. Using detailed design examples, species tables, and design descriptions and 95 photos and illustrations, this handbook breaks new ground in showing growers how to plan and implement agroforestry that emphasizes breadfruit production. In so doing, growers can design their production to be resilient to changes in weather and market prices-and build a stronger local food system in the process.
Stories, examples, parables, metaphors, and humor support the sixty three reflections on bibilical texts from the Revised Common Lectionary. The author uses a "theme approach," addressing issues and questions sometimes overlooked in preaching, balancing private, personal spirituality with the social and corporate. Open-minded and ecumenical in tone, ULU reflects the theology of one firmly planted in the Wesleyan tradition, where scripture, tradition, experience, and reason insist upon openness to the new things that God is doing, and where believers seek to work actively for the transformation of creation according to the values and the vision of the realm of God. Twenty original monochrome photos by the author are distributed between chapters. AUTHOR´S INTRODUCTION "I ́m convinced that the Gospel enters our experience with the most sharpness and clarity at the points of the pain and passion of our life-encounters. As a comfortable middle-class, straight, white male American Christian, I ́ve had virtually everything to learn from the people to whom I ́ve been "sent." Experiences in the Philippines and Pacific Islands, those while working with the World Hunger Emphasis of The United Methodist Church, and while assigned to ecumenical organizations, have had profound impact upon my faith and my approach to Bible study and worship preparation. Serving as pastor of congregations that openly welcomed gay and lesbian persons into a full participation have extended this experience. "I ́m also convinced that the Gospel most powerfully enters the experience of those to whom we ́ve been sent when it speaks practical hope to vulnerabilities and pain. At their best, and as they were intended to be, ministries of service are a vital, integral part of the task of evangelization, which not only involves preaching Good News, but BEING Good News. Preaching and "reflecting" are meaningless without serious engagement with real life! "The simplest of traditional cultures to which I was introduced have helped me in my spiritual journey. As a Filipino anthropologist friend said after spending some weeks with the so-called "Lost Tribe," the Tasaday, in South Cotabato, "We ́ll not realize how much we have to learn from them until we admit to what we ourselves have lost." "My friends in traditional/indigenous cultures have made me more sensitive to deeper meanings in stories and parables. Perhaps they ́re more aware than we so-called "educated folk" that this is how we transmit our culture and values. It ́s in the stories where we find the greatest richness of the Bible, in both the old and New Testaments. Jesus constantly taught through story, parable, and metaphor. Taking a shallow, literal approach to these causes us to miss the many layers of meanings and themes which the writers intended to be addressed. While stories may not prove something, they illustrate something, and they carry their own conviction. It ́s up to us to incorporate them into our insight and understanding. "Hearing the stories of others has put me in closer touch with my own. May mine do the same for you!"
Austin Clarke grew up in Barbados, enveloped in the heavenly smells and smoke of women cooking. From them, he learned how to prepare the beloved dishes of the island - Rich Golden Roast Pork, Fried King Fish, Breadfruit Cou-Cou and, of course, his very own Chicken Austintacious. He shares his recipes for these hearty meals and reminisces about the "slave" food that was so much a part of his life. Whether it's a story about the village butcher whose qualifications were somewhat suspect, or a sure-fire route to a woman's love through her stomach, Austin Clarke will make you hungry for the "hot cuisine" and spirit of the island.
Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many different ways that flours are used in the production of staple foods. Third, flour and breads provide a suitable means for fortification: either to add components that are removed in the milling and purification process or to add components that will increase palatability or promote health and reduce disease per se. Flour and Breads and their Fortification in Health and Disease Prevention provides a single-volume reference to the healthful benefits of a variety of flours and flour products, and guides the reader in identifying options and opportunities for improving health through flour and fortified flour products. Examines those flour and bread related agents that affect metabolism and other health-related conditions Explores the impact of compositional differences between flours, including differences based on country of origin and processing technique Includes methods for analysis of flours and bread-related compounds in other foods