Food for the Poor: Saving Lives, Transforming Communities

By

katie

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August 11, 2017

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Island Origins Magazine HR Online Single Pages 92 — Island Origins Magazine

By Amanda Gordon

Founded and operated by members of the Jamaican Mahfood family in 1982, Food for the Poor has become a giant in the world of charitable organizations. Each year the nonprofit moves millions of dollars in food, medicine and relief supplies for the benefit of almost 20 countries in the Caribbean and Latin America. Their mission is greater than simply providing material goods for the here and now. They mean to systematically improve the lives of poor families and communities by teaching them how to become self sufficient.

As a Christian organization, their outreach is effective because they work directly with leaders of every faith throughout the region to provide life saving benefits for the people they serve. President and CEO Robin Mahfood (pictured above) once shared with us that he saw Jesus in the faces of the less fortunate, and is humbled by the team of people at Food for the Poor who drive the organization’s engine of transformation.

One of the group’s clear missions is educating women in rural areas to live off the land. Women are typically responsible for sustaining families and communities, and the theory goes that when women are properly equipped, the needs of their entire community are mitigated. Take a look at the image of a fish on Food for the Poor’s universally recognizable logo, and you might envision from biblical reference that they’re providing means for the poor to feed their own 5,000 (Matthew 14:13-21)

Children are their other primary focus. They believe that by educating and supporting the next generation of adults, there’s a better chance of breaking the poverty cycle.

Angels of Hope is one of the organizations supported by Food for the Poor. The program allows benefactors to sponsor, write letters to, and even visit with one of the 510 participating children in Jamaica. As young as they are, these children have faced challenges that would devastate even the strongest adults. An encouraging word, and a bond with a stranger thousands of miles away who has committed to continuing support, can help change these children’s lives for the better.

Over 40,000 homes have been built in Jamaica, and hundreds of children are educated each year, because of Food for the Poor initiatives. Since they began work in Haiti in 1986, they have built almost 27,000 double unit homes and installed hundreds of wells for providing water, a surprisingly scarce commodity in rural communities across the Caribbean region. They have also stepped up their emergency response activities because of catastrophic events in recent years, like the 2010 earthquake in Haiti, Hurricane Sandy and Hurricane Matthew.

Their mission continues, and they need the support of every person and agency willing to help. To learn more about how you can contribute to Food For The Poor, please visit foodforthepoor.org.

Spice up your Island Party Décor

By

Marsha McDonald

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August 10, 2017

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Island Origins Magazine HR Online Single Pages 59

5 design ideas for your next liming session

By MARSHA J MCDONALD | Owner of Seacrest Designs & Decor

If you’re into the island lifestyle, it’s pretty safe to assume that you love a good party! Wherever you are in the world, some delicious Caribbean food and some good reggae or calypso music can transform your space into a tropical oasis in a heartbeat… or a drum beat!

Another way to bring the islands home is to add some tropical flair to your décor. Here are five no-fuss ways to infuse the island experience into your party or home.

1. Select a Theme

establishing a theme makes it easier to select decorating items for your party space. If you want a soca fest, choose a carnival theme with bright colors, metallic accents and a bold centerpiece. For a beach theme, go with more mellow blues, seashell motifs and nautical accessories. A theme will help to make your party even more memorable for your guests.

2. Bring color Into the Mix

Once a theme is chosen, turn up a notch with a color scheme. Even if your party space has a lot of neutrals like white or beige, you can add bold splashes of color for visual interest. If the event is more casual, brighten and uplift the energy of a room with vibrant hues of orange, pink and lime green. For more formal parties, add metallics such as gold or silver with neutrals or blues.

Island Origins Magazine - Marsha McDonald Decor — Island Origins Magazine – Marsha McDonald Decor

3. Create a focal point

Since everyone is going to gather at the table for the food, creating a tablescape or centerpiece on the table based on your theme is a great way to focus your attention. Other focal points can be seating areas or the bar area. Whether your gathering is indoors or outside, create focal points by adding colorful pillows and a throw to your couch, chairs or chaise. Adding a tiki bar, umbrellas and other props like sandboxes will add to your budget but are also great ways to add impact.

4. Add the natural touch

As a nod to your vacation time as a beach bum or island hopper, bring in shells, sand, palm trees and a floral touch to echo the natural draw of the islands. If you have access to coconuts, use them as accessories. Try large banana leaves as placemats, or bamboo poles leading to a thatched roof outdoor bar.

5. Go Bananas

Use fruits like pineapples, limes or bananas as décor elements and not just for food. They can be used as accessories on coffee tables, credenzas or on the main food table. Put in a large clear vase and you have a simple centerpiece. During the party, if your guests want to eat the decor, there will be less waste for clean up!

Using these five tips will help to spice up your décor, setting the stage for an unforgettable experience for you and your guests as you party island style.

Seacrest Designs is a boutique design studio specializing in residences and architectural interiors. Services include space planning, furniture, kitchen and bath design, redesign and staging. Marsha’s design style adds classical notes with a tropical luxe sensibility, creating luxury living experiences for her clients in South Florida and the Caribbean.

Contact: (954) 361-1127
[email protected]
@seacrestdesign

The Grace Foods Strongman Shares His Softer Side

By

Derrick Reckord

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August 10, 2017

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Island Origins Magazine HR Online Single Pages 27 1 e1502393136120

DERRICK RECKORD
SVP of Commercial Operations
Grace Foods USA

In preparing for a business trip to West Africa in 2007 I was informed that the best place to get my vaccinations done was at the Government Health Clinic on Slipe Pen Road in Kingston, before heading home to South Florida. It was another early morning in Jamaica, but with heavy traffic I had time to see a side of the capital city I had not seen in years.

Looking around me I realized that this old commercial area was also occupied by some families. Through the crevice of a zinc fence I could clearly see a little girl about 2 years old walking through a muddy yard. She gingerly took up seat on a boulder overlooking a pot placed on 3 stones. Someone, I assume to be her mother, was squatted over the pot preparing breakfast. The vision was in stark contrast to what my 2 year old daughter was doing for breakfast in comfort, in Florida. I resolved then to proactively find a way to make positive change in situations like what I was seeing.

Over the years, through The Grace and Staff Foundation, many of us made small contributions to the communities around our Grace Offices, factories and warehouses. These contributions are matched by Gracekennedy and have proven quite effective. However, what I felt was absent was the commitment of my own family to be an agent of change. We needed to connect through an organized program that addressed the issues of shelter, nutrition, clothing and health care among the needy in the wider community.

We often articulate a vision of what we would do if we had huge resources, but we don’t spend enough time thinking how we can help a few with the limited resources we may have. In 2007 I realized that we can do more today to help the less fortunate, rather than waiting on the grand vision. Food for the Poor became one of the primary channels for our monthly charitable contributions as a family. When these contributions are added to those made by others, they become transformational. With over 95% of what we donate going directly to the people we intend, it is an easy decision to use Food for the Poor to manage our giving.

Our charitable effort is one of the most uplifting aspects of our lives and I encourage everyone to plant their own “small mustard seed” and let it grow and help our community.

Chef Irie’s Curried Peanut Chicken

By

Chef Irie

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August 10, 2017

0

Island Origins Magazine HR Online Single Pages 71

Recipe by Chef Irie

In his exploration of Dutch Caribbean cuisine, Chef Irie came across a recipe for savory curried peanut chicken and long beans. The Thai influence in the Dutch Caribbean islands makes surprising combinations like this one, fairly regular. Of course, Chef Irie made it his own.

3 lbs. Chicken Thighs, boneless
1 tsp. Salt (or to taste)
1 tsp. ground Black Pepper
Canola Oil
2 tbsp. Yellow Curry Powder
¼ cup Onions, diced
1 tbsp. fresh Garlic, sliced
1 tsp. Red Pepper Flakes
1” piece Ginger, sliced
1 tsp. Garlic Powder
3 tsp. Paprika
2 tsp. ground Coriander
2 tsp. ground Oregano
3 tbsp. fresh Lime Juice
¾ cup Peanut Butter
2 cups chicken stock
1/4 cup Line-scented Peanuts

Season chicken with the salt and pepper.
In an oversize frying pan over medium-high heat, add the curry powder and stir for 30 seconds.
Add the onion, garlic and chicken to the pan, stirring so the chicken becomes coated in the curry. Add the red pepper flakes, ginger, garlic powder, paprika, coriander, oregano, and lime juice, mix well, and continue to cook for 10 minutes. Remove the chicken and set aside.
Add 1 cup of hot water and the peanut butter to the pan, stir well then add stock. Mix until the peanut butter has blended with the stock. Add the chicken back to the pot. Let simmer on low heat, covered, for 30 – 45 minutes. Cook for another 15 minutes if using bone in thighs.
Garnish with peanuts and enjoy with steamed white rice or Chef Irie’s Long Beans.

Chef Irie’s Carrot Juice Cocktail

By

Chef Irie

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August 10, 2017

0

Island Origins Magazine - carrot juice cocktail — Island Origins Magazine

Recipe by Chef Irie

Foregoing the creamy milk based version of Jamaican Carrot Juice, Chef Irie opted to create a cool carrot juice cocktail modification to the traditional lime-infused recipe. It’s made with the juice of a Granny Smith apple for tartness, nutmeg for spice and some white rum for a mellow kick.

1 ½ pounds Carrot, roughly chopped
1 Granny Smith Apple, cored and roughly chopped
2” piece fresh Ginger, peeled
¼ cup fresh Lime Juice
1 tsp. Nutmeg
6 tbsp. Brown Sugar
2 tbsp. White Sugar
2-4 oz. White Rum, optional

Blend the chopped carrot, apple, ginger and six cups of water until fully pulverized.
Line a strainer or fine-mesh sieve with a cheesecloth and place over a bowl or pitcher. Pour the juice through, squeeze by hand to extract all the liquid, and then discard the pulp.
Add the lime juice, nutmeg, brown sugar, white sugar and, if desired, rum. Stir until the sugar is completely dissolved, then place in the refrigerator to chill. Serve cold.

Try this carrot juice cocktail next time you’re gathering with grown up friends.

Chef Irie’s Seared Scallops in Sauce Chien

By

Chef Irie

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August 10, 2017

0

Island Origins Magazine HR Online Single Pages 75

Recipe by Chef Irie

In the Afro-Caribbean themed episode of Taste the Islands Season II, Chef Irie prepares these scallops with French Caribbean sauce chien or ‘dog sauce’, so called because of the bite it has from the spicy peppers blended in. He used 5 scotch bonnets in the original recipe. Follow at your own risk!

For the Scallops:

10-12 large Bay Scallops
2 tsp. Garlic Powder
1 tsp. ground Black Pepper
2 tsp. Paprika
1 ½ tsp. Cumin
1 tsp. Red Pepper Flakes
2 tbsp. Canola Oil

For the Sauce Chien:

½ cup White Onion, roughly chopped
5 cloves Garlic, roughly chopped
1 tbsp. Oregano
1-2 Scotch Bonnet Peppers, whole with stems removed
2 tbsp. fresh Lime Juice
3 tbsp. Canola Oil

Gently peel off and discard the “foot” or appendage of each scallop. Toss the scallops, garlic powder, black pepper, paprika, cumin, red pepper flakes, and canola oil together and allow to rest for a few minutes.
Heat the canola oil in a frying pan over high heat. When the oil is hot, add the scallops and sear about 2-3 minutes per side until golden brown.
For the sauce chien, add all ingredients to a food processor and pulse a few times to roughly combine.
Add 1 cup of hot water and continue to pulse until the consistency is semi smooth, but still a bit chunky. Serve over hot scallops.

Chef Thia’s Stovetop Pain Patate

By

Chef Thia

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August 10, 2017

0

Island Origins Magazine - Haitian sweet potato pudding recipe — Island Origins Magazine

Recipe by Chef Thia

Sweet potato pudding recipes have many iterations throughout the Caribbean. In this version, familiar elements like baking spices and raisins are present, but so are elements like rum, ripe bananas, and three types of milk that make it extra creamy. This method starts on the stove and ends in the oven. Chef Thia created this dessert, served in adorable little ramekins on an episode of Taste the Islands Season II.

Remember that Caribbean sweet potatoes aren’t the same as the orange American ones. Look for “boniatos” or the Asian-style white or purple skinned sweet potatoes when making this. Try the delicious Haitian sweet potato pudding recipe here.

1 stick (4 oz.) Butter, unsalted
5 cups Boniatos (Caribbean Sweet Potato), finely grated
1 1/2 cups Coconut Milk
1/2 cup Brown Sugar
1 tsp. Ginger
1 tsp. Cinnamon
1/2 tsp. Nutmeg
2 medium sized ripe Bananas, mashed
1/4 cup Sweetened Condensed Milk
1 1/2 cups Evaporated Milk
1 cup Raisins
1 tbsp. dark Rum
1/2 tsp. Vanilla

Preheat oven to 350°F
In a large pan, melt butter over medium heat.
Add boniatos and cook for 4-5 minutes while stirring.
Add 1/4 cup of coconut milk and continue stirring for about 2 minutes.
Stir in sugar until it is melted, then mix in 1/2 cup of the coconut milk along with ginger, cinnamon and nutmeg.
Fold mashed banana into the mixture and add remaining coconut milk, then stir until bananas are melted.
Add condensed milk, evaporated milk, raisins and white rum while stirring for another 5 minutes. The mixture should be moist and approaching a semi-firm texture by this stage.
Mix in vanilla, cover and let simmer at low heat for 5 minutes until the mixture has reduced and become sticky in texture.
Spoon mixture into ramekins and bake for 25 minutes until an inserted toothpick comes out clean and the crown of the pudding is dark brown.

Enjoy this Haitian sweet potato pudding recipe warm with ice cream.

Meet Cynthia “Chef Thia” Verna

By

Hope Barrett

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August 10, 2017

0

Warm and honest, just like her food

If someone could blind you with a smile, Cynthia “Chef Thia” Verna would probably be the one to do it! With huge, sparkling eyes and contagiously joyful energy, the Haitian American social media maven is the new culinary co-host of national television series Taste the Islands.

Though she’s classically trained in French techniques, and graduated at the top of her class, her recipes are often simple, and her island roots consistently shine through.

She’s from a region of Haiti called Pelerin, just outside the capital city of Port au Prince. Family members mentored young Thia who opened her first restaurant, ‘Ateliers le Bamboo’, at 17.

Since then she has deliciously satisfied the cravings of presidents and celebrities, and represented Haiti’s consulates in Italy, Thailand and Suriname. Today, she is a private chef and caterer, living and working in South Florida, but her long term goal is to operate restaurants, develop mass market food products, write more books, and build a sustainable brand around her name.

One of the food products you might see in the near future is the element she talks about most, Chef Thia’s Spice. It’s her own version of Haitian epis, a blend of fresh herbs used as a base for savory dishes. Like Haitian culture overall, her food reflects a blend of African, Indonesian, European, Latin and native Taino elements reflected in frequent use of ingredients like star anise, parsley, watercress, cinnamon and thyme.

She says that what sets her food apart is simply the love and passion she puts into making it. Rather than throwing things hurriedly together, she’ll take the time to roast fresh garlic, or saute her special spice to release other layers of flavor, before adding them to her recipes.

CHEF THIA IMAGE GALLERY: BEHIND THE SCENES ON THE SET OF TASTE THE ISLANDS

(Click the image or use the left and right arrows to scroll through the gallery)[Best_Wordpress_Gallery id=”2″ gal_title=”Chef Thia BTS”]

The ingredients she uses in her own cooking are usually natural and fresh, and she is acutely aware of the health benefits they offer. According to Chef Thia, fresh herbs and spices are the fountain of youth, as evidenced by her family members who “refuse to die”. She plans, like them, to stay healthy and functional way into her 90s with prolific use of garlic, and secret recipes like parsley tea.

As a survivor of physical assault, she is a staunch advocate for abused girls and uses her platform to raise awareness of social issues. In her 2015 book “Ordeals”, she shared her story of family, food, victimization and triumph, and now she focuses her energy on uplifting messages of hope for her legions of online fans.

She is a mother to three beautiful children, and a devout Christian. Look out for her first cookbook “50 Favorite Haitian Recipes” as part of the Taste the Islands Essentials collection, available now on Amazon. Catch her warm Haitian energy on Season 2 of Taste the Islands, on Create TV or a public television station near you.

Chef Thia’s Tasso de Dinde (Fried Turkey)

By

Chef Thia

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August 10, 2017

0

Island Origins Magazine - Haitian fried turkey recipe — Island Origins Magazine

Recipe by Chef Thia

In Haiti, turkey is eaten as commonly as chicken. Chef Thia created this recipe on an episode of the Taste the Islands TV show, where she showcased the food of her native island. This fried turkey recipe sees turkey breast well seasoned, fried, and then sauteed in tomato paste (a common ingredient in Haitian cooking) for a rich, robust flavor. Try it with Djon Djon Rice for a delicious dinner.

2 lbs lean Turkey Breast, diced into 1 1/2” pieces
2 tsp. Mustard
1 tsp. Red Pepper Flakes
1 tsp. Salt
1 tsp. Black Pepper
2 tsp. Lakay Foods Tomato Paste
3 tbsp. Scallions, chopped
4 tbsp. Canola Oil
1/3 cup Red Bell Peppers, diced
1/3 cup Green Bell Peppers, diced
1 1/2 cups White Onions, thinly sliced
1/2 cup White Wine
1/2 cup Chicken Stock

Place turkey into a large mixing bowl and season with mustard, pepper flakes, salt and black pepper. Toss to combine and place in refrigerator to marinate for 30 to 40 minutes, or overnight for maximum flavor.
Over high heat, heat canola oil and sear turkey breast for 3-5 minutes on each side until browned. Remove turkey and drain excess oil from pan.
Reduce heat to medium and add tomato paste. Stir in 1/4 cup of white wine and bring sauce to a light simmer. When sauce is simmering, add green and red bell peppers. Allow to cook for about 2 minutes and then add scallions to the pan.
Increase heat to medium-high and add turkey along with any juices released. Add the onion, remaining white wine and 1/2 cup of stock or water, and stir.
Allow to simmer for about 10 minutes, until there is no pink coloration inside the turkey breasts and they are soft and juicy.

Enjoy Chef Thia’s Haitian fried turkey recipe with Djon Djon Rice (Haitian Black Rice) or Diri Kole (Haitian Rice and Beans).

Chef Thia’s Djon Djon Mushroom Rice

By

Chef Thia

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August 10, 2017

0

Island Origins Magazine - Haitian black rice recipe — Island Origins Magazine

Recipe by Chef Thia

Djon Djon Rice is a uniquely Haitian black rice recipe made with wild black trumpet mushrooms called “djon djon” grown in the north of the island. Well seasoned from start to finish, it is very popular in the Haitian communities at home and abroad.

1 cup Red Bell Pepper, diced
1 cup Chef Thia’s Spice (or other Haitian Epis)
2 cups frozen Lima Beans, thawed
1/4 cup Canola Oil
1 cup Button Mushrooms, sliced
4 cups Djon Djon Mushrooms
3 cups Lakay Food Yellow Long Grain Rice

Bring dried djon djon mushrooms to a boil in 4 ½ cups of water over medium heat and allow to boil for 15 minutes. Remove from heat, cover and allow it to sit for at least 30 minutes while you prepare the other ingredients. When it’s ready to use, strain the mushrooms and silt from the water using a fine sieve or strainer lined with cheesecloth.
Heat oil over medium-high heat in dutch oven and add Chef Thia’s spice (or other Haitian epis).
Add red bell pepper, stir, and allow to cook for 2-3 minutes or until the seasoning begins to lightly caramelize on the bottom of the pot. Add lima beans and button mushrooms while still stirring.
Add strained djon djon water and bring to boil.
Once water is boiling, add rice and reduce heat to medium high.
When the water is dried out, cover and reduce heat to low for 20 minutes until the rice is cooked.

Enjoy this Haitian black rice recipe with Chef Thia’s Tasso de Dinde (Fried Turkey) or any other Haitian food dish you’d like to try.

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