Jamaican Vegan Pattie


Looking forward to this…

Originally posted on Being Vegan Eats:

Growing up in NYC this famous flaky Jamaican turnover was a staple at any pizzeria in the neighborhood.
The last one we had was actually in Jamaica on our honeymoon many years ago…until now. We are proud to introduce our very own vegan version of this Caribbean treat! We are sure you will love them as much as we love them. Michael likes his with hot sauce or with a little squirt of ketchup, but they are great just the way they are!




2 cups all-purpose flour

1 cup of vegan butter, we used Earth Balance sticks

1/2 tsp. salt

1 1/2 tsp. turmeric

a 1/4 cup of water- possibly a little less than the whole 1/4



2 Tbsp. olive oil

1 1/2 cups texturized vegetable protein (TVP)

1 cup vegetable stock

1/2 a white onion

2-3 cloves of garlic

2 Tbsp. scallions

1/8 tsp. liquid smoke


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Jamaica and China Sign Sweet Potato Research Agreement


Developmental collaboration…

Originally posted on Repeating Islands:


The University of the West Indies-Mona and the Chinese Academy of Agricultural Science have signed a research agreement focused on developing and innovating technologies to preserve the shelf-life and quality of sweet potato.

The agreement involves research by the Laboratory of Crop Science, UWI Mona campus, headed by Professor Noureddine Benkeblia, and the Postharvest Science Laboratory, Institute of Sweetpotato Research/Xuzhou Sweetpotato Research Center, Xuzhou Academy of Agricultural Sciences of the Chinese Academy of Agricultural Science (CAAS), headed by Dr. Qinghe Cao.

The agreement, which was by The UWI Mona Principal, Professor Archibald McDonald and CAAS Director, Professor Fei Xu, will also seek to innovate technologies aimed at improving the ‘storability’ of sweet potato varieties that are grown in Jamaica and China.

Under the agreement, the Laboratory of Crop Science at The UWI Mona will deploy its expertise in developing the Modified Atmosphere Packaging (MAP) technology to extend the shelf-life of…

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Greek Vegetable Salad with Lemon Balsamic Dressing


Something new…

Originally posted on a rented kitchen:



Sometimes, when it’s summer and you have a sweet tooth the size of the Dominican Republic, you just want to eat ice cream all the time.

Then, sometimes, when it’s summer and you eat ice cream all the time, you realize that’s disgusting and start making a lot of salads.


I would like to introduce you to one of my new favorite salads- the beautiful Greek Veggie Salad.

Speaking from experience, I know that it is easy for salads to become mundane or habitual, which does not encourage one to enjoy salads as regularly as one ought to. However, this salad is stunningly colorful, full of flavor, and as fresh as can be. Therefore, give it a try! Put down the ice cream, at least for today, and bring some healthy diversity to the table with this dish.

Happy Summer Eating :)

Love, A Rented Kitchen



Salad Ingredients:

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July 21, 2014 · 11:53 am

Crispy Okra with Peanuts and Cashewnuts


Nutty goodness

Originally posted on Mareena's Recipe Collections:

Crispy okra

Here’s the recipe of Crispy Okra with Peanuts and Cashew nuts, that can be served as a starter or a side dish.

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The Curse of “Eat a food” Culture in Jamaica


This is of interest to me because it appears to be a blight spreading throughout the region…

Originally posted on Reasoning with The Cunning One:

“…Clark’s mi prefer Clarks fi the summer Clarks fi di winter…”

For far too long have I sat by and let the news go on and on several hot issues and I have held my tongue but this one draw mi out like shoes lace. As I sit in my office and listen to the senior management discuss the virtues of allowing those found counterfeiting the immortal “Clarks” brand to continue as well as seeing my most well thinking friends put forward the same view on social media I had to resume my “go against the grain” role.

Before I delve into a self-righteous monologue let me say upfront to me this is a very complicated issue and what makes it complicated is that unfortunately is the fact that the scales of justice are so unlevel in Jamaica. So we get the following quotes:

• “Bet if it was some…

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Innovation at work?

Originally posted on Jamaica's Telecom Scene:


telstar logo

After 20 years of serving its loyal customers, Telstar Cable Limited will be embarking on a new journey following the pending acquisition by telecommunications firm Digicel. According to Telstar’s Flo Darby, the company had long wanted to expand the range of services it offers and the communities it serves but needed significant resources.


Managing director of Telstar Cable, Florence Darby (Source: Jamaica Gleaner)

“We were the first cable company in Jamaica and for a long time we were limited to just Kingston and St. Andrew. Over time we added a few zones but we needed to expand further however we did not have the capital resources to undertake the expansion and so we had wanted a good corporate company to invest in what we wanted to achieve; an entity that would allow us to soar and to provide services to our…

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Hershey’s bars are getting more expensive because of rising global chocolate demand


Supply and demand…

Originally posted on Quartz:

The Hershey Company—the top US candy maker by sales—this week announced it’s passing rising raw materials costs on to consumers by immediately raising prices about eight percent across the board.

Hershey sells 40% of US dark chocolate, among other things. And you just need to look at the prices for cocoa futures to see how the cost of its ingredients is rising. They haven’t been this high since 2011, the year that Hershey last raised its prices.



While US chocolate consumption is rising (paywall), it’s the growth of the chocolate market in Asia that help explains the increased demand and prices for cocoa. Research firm Euromonitor forecasts the chocolate market in Asia will grow at nearly twice the global rate over the next four years. As is the case with milk, chocolate consumption in China and India isn’t currently very high per capita, but it’s growing quickly in terms of…

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