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Covid-19 Effects on Our Food System.

The world has been shaped in new forms unlike before, social distancing, wearing mask became the new way of life. This is a pandemic we face started from 2020 to 2021. It is a hard year to live in, not being able to see families, grocery stores go empty with essential items, lost of life many life, no social events and family gathering. Covid-19 is the name of the pandemic, however, no coughing, sneezing where allowed at first because that’s how you can pass it on, or you would be marked to have it. No more handshake, wearing of gloves. You became anti social as an individual. Store no cash just credit they say. The world was coming to its end. Many production companies and framers were affected. Some with labour, receiving and much more difficulty these farmers and distribution company faces. According to Bill Graveland, 2020, of the Canadian Press stated that the chairman of Ontario Fruits and Vegetable Growers Association lamented that there are increasing risk of crops not being planted on time will see the result in the grocery store they could buy. According to the Jamaica Observer by Kellaray Miles, 2020, with temporary closer of the hotels the farmer has now market for their good and are suffering tremendously. Hence crops are spoiling and its hard to have crops going to waste. Farmers are faces with many challenges and these challenges cand either make or break them. Distribution on the other hand has being faced with its own challenges as well. Companies had to decrease the staffing to keep the newly implemented social distance (6 feet apart) rule. This rule poses challenges like slower distribution time and less work done rather than before. Christina Dube, 2021 in (15 Ways Covid-19 is Changing Warehousing and Distribution forever) has said the Civid-19 outbreak on transportation delay in one part of the world has a devastating impact across the globe, causing shutdowns to warehouse, closures or missing on delayed supplies. The world can not survive living with these conditions and therefore had tried in change the way the distribution was before. According to Christina Dube, 2021 in (15 Ways Covid-19 is Changing Warehousing and Distribution forever) Reshoring manufactures operations will increase control on the supply chain to prevent future crises. This will also have saving drastically on air and ocean freight transportation costs. Refusing to be caught in a global supply chain nightmare again, reshoring initiatives are taking hold and will require additional warehouse space. Not only farmers and distributor has been affected by the covid-19 pandemic my family and I has being dealing with this issue as well. This COVID-19 pandemic is very serious, and some people take it lightly. I did not believe in it at all. Until I started seeing the news and how it was affecting people. The wearing of the make bothers me much, I be digging a hole in my noses to keep it free. The most annoying thing about it I cannot breathe as the health officials states it ok to wear. The return of the carbon dioxide in my nose is a feeling I do not like. I almost have panic attack wearing the mask all day when I am out. The Jamaica Observer on Mental Health In Covid-19 crisis written by Raulstan Nembhard has stated that economically challenged countries will not have the resources to deal decisively with the health problems that arise among its people. It is an economic strain on families, especially poorer families, that may be responsible for much of the mental health fallout from the virus. Therefore, as a family we come together and make things work and be sociable as we can. By calling each other more often especially when we feel alone.   Covid-19 has changed the way we live in this world and so the new rule social distancing will be a challenge as we have to work, study and commute together. It is hard smile as our smiles are covered and as well as our frons. Getting back too normal will never look the same as the still challenges we face as a country.

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Chicken Drumstick

This is one of the most eaten meat in the world. Its farm grown and wild grow (free range).  Chicken it is. Growing up I was told I was given Chicken Leg (Drumstick) to eat as a baby and I would play with it with my gum, however it my favorite part of the meat and I choose this cut because of my young adventures.

Chicken is categorized as poultry and is one of the few birds that cannot fly. They are over one hundred and fifty 150 breed of chicken.  According to animalcorners.co.uk website chicken is providing two sources of food frequently consumed by human their meat, and eggs they lay. Chicken has a life span of 5 to 7 years also they can live longer which is up to 20 years. The drumstick is the name given to the cut of the chicken I love. Recipetip.com stated that the drumstick is the bottom part of the leg below the knee which is also considered as dark meat.

The purchase of drumstick can be found at any grocery store it is the least expensive next to the chicken foot. On an average drumstick is sold for $1,88 per pound according to flyersca.com. An average purchase of the drumstick if I were to purchase at a $1.88c per lb. I would have to check how many drumsticks would be a pound. In a package 8 pieces of drumstick would be an average of $5.69. that means I can sell the one drumstick at is at .71cents therefore I can sell one drumstick for $2 on my placed dish. why $2 per cut I will include the travelling cost the preparation costa and the time I took to prepare the drumstick.

According to studentail.com website there are 11 methods of cooking for chicken, which are listed as follows – Baking, Frying, Roasting, Grilling, Steaming, Poaching, Boiling, Simmering Braising. Blanching, and Stewing. However, the drumstick the best cooking methods are Frying which is a dry method that give crispy texture and highly flavored, the baking which allows the leg to be soft and tender in texture and a high colour which attracted the eye to belly, there is also the grilling method with gives the leg a mild burned smoky taste. However, my favorite is jerking the drumstick which is similar to grilling but it’s the method of preparation and the herbs and spice that make it separate and delicious.

 My Jerk Chicken Legs Recipe

4- 5 Servings

8 – 10 Chicken drumsticks

¼ cups vegetable oil

2 tbsp Brown Sugar

2 tsp allspice

2 tsp paprika

2 tsp Cinnamon

1 tsp Ground Ginger – grated finely.

1 tsp Ground Cloves – crushed

1 tsp Cayenne Pepper

2 Scotch Bonnet Peppers – chopped

¼ Onions small diced

2 clove Garlic – finely chopped

2 stalk of scallions/ green onion finely chopped

To taste salt and ground Black pepper.

1 large clear bag – for storage 

Instructions

1.      Wash, chicken legs with salt.

2.      In large bowl mix all the ingredients adding to make a paste. Then add chicken,

3.      Marinate over night or for 2 – 3 hours in fridge the large plastic bag.

4.      Preheat grill to 400 degree Celsius.

5.      Once heated add legs to the gill and cook for 30 mins turning then every 10 mins.

6.      Deglaze plastic bag with water make a knot, pierce the bag a small whole to use to spray the chicken for moisture.

7.      Remove from heat once well done.

8.      Serve as desired.

image -  https://www.chewoutloud.com/easy-jamaican-jerk-chicken-recipe/ 

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Preservation

This week I have done a research on preservation. I want to have access to hot scotch Bonnet Pepper anytime. I like spicey food but mostly hot spicey. My research has led me to understand the meaning of preservation and why we preserved food or fruits. Preservation can create jams, pickling, and fermenting. I have decided to buy some Jamaican hot peppers and pickle them. The ingredients include – Scotch Bonnet pepper                                                Onions                                                Vinegar

In a sterilized glass bottle, you cut up the onions, to your desire, they can be paysanne or Julienne and its best to paysanne you hot peppers. Steam you vinegar and cool, then add to peppers in the jar and seal.

After a day I reopen my bottle the variation of tropical colors, the burning smell and watering eyes of the pepper brings back memories, where my parents would fry fish to send abroad, they would make this pickling with carrots and lots of onions and pepper to bathe the fried fish that would have made the fish hot/spicey and very delicious. The aroma fill my kitchen and I just dwelled in it.   With is project I fail by not wearing gloves while cutting up the peppers as a result I had to wash my hand for atleast 20 mins just to ensure I did not touch any where that would cause serious damage to my eyes. I succeed in the project by creating a beautiful, pickled jar that sits in the center of my kitchen. On my next preservation journey, I would double my jars and share my creativity to others.

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Sensory Evaluation

This Blog is about sensory evaluation on a Mexican dish called Chicken Enchilada. This is a basic recipe I got from the Gimme Some Oven, by An Elite Cafemedia Food Publisher. As a Jamaican I wanted to know the difference between Mexican spice from our spices. Jamaican spices are hot and tasty, while the spice from Mexico is hot and robust. This dish combines spices, meat (chicken breast), beans, cheese, vegetable and tortillas. Making the enchilada sauce from scratch with chicken broth and the chilli spice. Infusing the sautéed chicken, beans, cheese and vegetables in tortilla and roll was an awesome experience. With every rolled tortilla the aroma from the sauce scented the kitchen and it felt heavenly. Carefully laying each one, then spreading the cheese and sauce all over was looking delightful. The finished enchilada removed from oven garnished with cilantro and sour cream melted away on my pallet leaving this hot spice and crispy, crunchy feeling in my mouth one bite after the other. I would love to create this dish in a wider setting family function for all to enjoy. Using chilli as spice will give my dishing splendid taste and will offer some vital use in food preparation. All the spices I used are new to me and I will include them in future meal just to add a different flavor to meal being prepared.

The Mise and place of the Chicken Enchalada

the Enchilada Sauce

Preparation

Finished 

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Soups

Red Peas Turkey Neck Soup one of my husband’s favorite. As a Jamaican we will find anything to add when making soup. The idea for this soup was inspired by my husband wanting  soup one Saturday evening like we would do in Jamaica, but I only had turkey neck as meat in the freezer.  I Jamaica we have a saying “Tun yuh han make fashion” meaning we use what is available to create something.  So, I tried it, and with hot pepper sauce to make it spicy and delicious.

Back home on the roadside you will find men selling soup which we affectionately refer to as Soupy/ soup man ). There was one special Soupy who would mix all red meats including the turkey neck with red peas to make soup. This memory made me know I could use turkey to make his soup. In some households turkey neck is normally considered luxury meat as substitute to the expensive oxtail meat in Jamaica.

 Recipe for Red Peas Turkey Neck soup

300g Turkey Neck

130g Red Peas/ Beans

200 g Yellow Yam

170g Potato

70g Carrots

120g Flour (dumplings)

30g Onion (small dice)

1 Stalk Scallion/ Green onion (whole)

4-6 Pimento Seeds

1 large Hot Scotch Bonnet Pepper

1 pc Grace Cock Soup mix (Spicy)

1 pc Grace Chicken Noodle Soup Mix

Salt and Black pepper taste

 Instructions

1.    In a large pot place turkey neck and red peas with water covering the meat 4 inches high, heat until cooked

2.    Peel and cut up ground produce as you desire.

3.    When meat and peas are cooked reduce heat to medium adding your yams first, then potatoes and carrots at 5 minutes intervals.

4.    Make flour into dough adding salt to taste. Pinch the size portion you would like and roll portion into flatten ball or spinners as desired.  Then add to boiling pot.

5.    In a separate bowl add Grace seasoning and mix with 1 cup hot water, mix well. Then add to pot with vegetables and hot pepper, and stir very frequently until noodles are floating.

6.    Once noodles are cooked add salt and black pepper if needed to taste.

 N.B If pot not spicy enough you can add Grace hot pepper sauce or your own home made pepper sauce.

 Dumplings

·         In a medium size bowl mix flour with cold salt water into a dough to make dumplings

  Challenges and Success in Making the soup

As simple as this recipe may seem, I faced the challenge of acquiring the authentic Jamaican produce and ingredients at reasonable prices.  I mean what is a Jamaican soup without the Jamaican ingredients.  The yellow yam to my surprise was the most expensive food item in the soup. However it was worth buying because of the delicious taste. Acquiring the ingredients made my soup a success. The aroma of all ingredients combined floating throughout the apartment was tantalizing the taste buds of my family; they were dying to get a taste.

After the hard work incorporated in creating a wonderful dish nothing is more satisfying knowing it was enjoyed. My family thoroughly enjoyed my soup and of course my family will not hesitate in giving their feedback, all of which I welcomed. The feedback you must all been waiting for is that of my husband, He said it was great!! but a bit too spicy, oops!  Caution be careful with those peppers they can burst from all that boiling.  Like all creators or artists we are our own greatest critique with that being said I would incorporate more ground provision such as white yam, breadfruit but these were not available.

My Experience, What I Learned and Future Culinary Endeavors

This was not my first time making soup; however making soup with a substitute for the main ingredient can be a bit scary as you have no idea of the outcome.  The thought of using what you have available to make something that taste great is reassuring to know there is no limit when it comes to creating a meal. This attitude can lead me into creating unconventional dishes and build my confidence.

[chefkimaine]

Nutrition

When it comes to nutrition, a very important topic comes to mind which is the science of nutrition. It looks into food and health, nutrition and the nutrition information. I like this topic because I have learnt how to have a balance diet, and eating in moderation from the variety of food around.  Additionally    learning which sites are credible in getting information on nutrition and the changes that have been made over time. While nutrition may be not understood by many, I have become more interested in learning how to be more conscious of what I eat and how I eat. There is a lot to learn and gain from this course therefore I would like to learn more about Building Flavours and Balanced Baking. This will aid in my career as a pastry and cook chef.

Nutrition is very important in the culinary industry as it is the foundation of how to prepare food and the benefits of it. With people being more conscious of what they are eating it is imperative to incorporate nutrition to adapt to their change in diet. As a chef we will need to understand the market we serve and appeal to their desire as the world changes around us.

There are a few sites to obtain information that is credible and there are some that are not credible. Site such as the Dietitian of Canada is a site of credibility because it provides you with information and references of its sources. Unlike other sites that try to sell you something, or has no credible references. This is how you know what site is credible to you for your nutrition searches or information you may need to have a healthy diet.

[chefkimaine]

My Blog Inspiration: Karina’s Kitchen

Thoughts on Karina's Kitchen. I think Karina Matalon's blog is wonderfully inspiring, from stunning culinary visuals to clear and concise recipe instructions. Her food photography is beautiful and can inspire any young aspiring chef to have clear, clean and artistic food presentations. The only thing I wished for her to do is POST MORE!! That would be great, as well as some videos of her cooking. She has an amazing aesthetic culinary style and I bet her food tastes just as amazing as it looks!

Thanks Karina for inspiring me!  Check out a snapshot of her blog below!

[chefkimaine]

Wow! Check out karina's Kitchen..

A Jamaican food blogger and a great culinary photographer!!

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A party without cake is just a meeting

Julia Childs

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Why I started blogging?

I started a blog not only because its currently apart of my culinary curriculum but also because i’d like to see my progress over time, so i can asses my self and hopefully see myself grow. 

[chefkimaine]

#bouquetgarni

[chefkimaine]

Chef Kimaine

My name is Kimberly Lynch-McIntosh, a budding chef from the most western point of Jamaica. 

I've created this blog to document my  journey through the culinary arts, as i learn more about the history, theory and art of food.  Truly it's no surprise that the culinary arts is where my heart and dream is, as I grew up with a father that owned the first Pizzeria in Negril, Jamaica, serving patrons from all across the world. However, my pallet favored the traditional Jamaican dishes, merely due to the process of preparation. Jamaican dishes are well known to be made from scratch, coming from a primary industrialized era.  At 13 i remember cooking the traditional Jamaican Sunday breakfast- boiled green bananas, callaloo and salted mackerel- a meal that took 2 hours to complete and required early morning preparations in time for Sunday morning church. Interestingly enough my love of baking not only stems from my father but also a much older cousin that serves an aunt-like figure. She was a true home style baker that baked with heart, warmth and love; from her pina colada cakes to her annual Christmas cake, time and time again the texture, flavor and taste of her pastries were inspiring and absolutely delicious. 

The culmination of these experiences has brought me this far today, to pursue knowledge of the highest degree so that I too can one day supply the world with tangible love in the name of subsistence, in the name of food. 

My philosophy of food is simple “food must be always be created with love no matter the ambiance, no matter the setting”