Food — how to grow it, smart ways to consume it and different ways to prepare it — was almost the only subject discussed Sunday at World Food Day on the St. Croix campus of the University of the Virgin Islands.
The several hundred people milling around between tents and campus buildings, under a blue, sunny sky, also had the opportunity to enjoy the music of the Rising Stars Steel Band and the stilt-dancing athletics of mocko jumbies.
The theme of this year’s celebration was "Global Food Crisis: Opportunities, Responsibilities and Solutions."
The crowd appeared to be one of the biggest ever at the event, which the University of the Virgin Islands’ Cooperative Extension Service has played a leading part in for the past 27 years.
Programs ranged from the fun — Youth Super Chef Competition and Breadfruit Bonanza Cooking Competition — to the serious, such as a discussion about how poor nutritional habits are causing health problems in the territory.
To encourage better nutrition, the V.I. Department of Agriculture distributed free seedlings for vegetable such as tomatoes, beets, peppers, collards, lettuce and bok choi to home gardeners.
"I think this is an excellent event to promote local agriculture," Eurina Joshua said as she picked up lettuce, tomatoes and peppers distributed by UVI.
At the St. Croix Farmers in Action tent, not far from the farm animal petting zoo, there was cane from the Bethlehem Sugar Factory Project, breadfruit, avocados, okra, coconuts, carambola and more. Cutting open coconuts in front of the tent was Genesis Herrera, a 17-year-old Future Farmer of America member from St. Croix Educational Complex.
"Everything we grow is fresh, all natural and good for people," said 12-year-old Kevin Herrera as he bagged okra for customers.
"Business has been real nice today," said Tahemah Edwards, president of St. Croix Farmers in Action. "People really want local produce."
A food vendors’ court was the main attraction. Sixteen vendors had set up tents and offered local juices, pates, chicken, Johnny cakes, tarts and much more. Mary Nana Adwoa Lewis sold traditional African dishes such as ono tuo and peanut butter soup, which consisted of rice, peanut butter and fish, or banku and okro stew, which was made up of cornmeal, fish, okra, spinich and seasonings.
Workshops in the Great Hall focused on growing beets and breadfruit, and on raising goats. There were also tours of the UVI field facilities.
All schools, youth groups and organizations were invited to help fight hunger by taking part in the "Kids CAN Make a Difference Food Drive." At the 4-H tent, grocery carts were piled high with food donations that will go to Light House Mission, Catholic Charities and My Brother’s Table.
"It is wonderful the way the local community supports efforts to feed the underprivileged," said the Rev. Rod Koopmans, director of My Brother’s Table, as he picked up the donations.
World Food Day brings attention to the plight of the hungry and undernourished in the territory and the world. It also provides an opportunity for a deeper understanding of the complex solutions required to reduce hunger.
The 2009 World Food Day Teleconference will consider the impact of the financial crisis on those living in poverty, the responsibilities of the rest of the world and emerging solutions.
World Food Day commemorates the day in 1945 when the United Nations Food and Agriculture Organization was formed. World Food Day activities are sponsored by the UVI Cooperative Extension Service in partnership with the V.I. Department of Agriculture and UVI’s Agricultural Experiment Station.
