Posted: Thursday, September 11, 2025. 3:40 pm CST.
Remarks by Governor General Dame Froyla Tzalam
I was complaining yesterday that we live to eat and eat to live. Complaining because it is a lot of work to cook for I am of the opinion that if I need to do so then I should strive as much as possible to make sure it is worth my time to eat good food. This is not always easy in busy households where convenience and affordability tend to overrule other things.
I have found myself gravitating to more healthy and diverse menus. When I run out of ideas,
I go to the internet for quick recipes. Key to my searches are local ingredients that are affordable and easy to transform into delicious healthy meals for the whole family. That is why I am particularly interested in this culinary session today. Unlike the internet where I have to rely on pictures to imagine the taste of unknown food, here we all have the opportunity to eat food prepared by experts.
I was at a function recently where the discussion included eating and trying out new foods for the first time. We all agreed that rather than ask what type of meat we are eating, or if it is vegetarian and other food allergies, we should taste it first and then make a decision.
Why? Because many of us are not adventurous eaters. We would rather just eat food containing rice, wheat and maize or pork, chicken and beef. This is not a very exciting or resilient way of eating.
Did you know that our ancestors were hunters and gathers for 90 percent of our prehistory.
We have only been agriculturalists for less than 10000 years. That means our diet was based on many types of plants and animals. That is what is called a food resilient diet.
Our food resilience comes from eating a variety of food grown on industrial farms, subsistence plots, home gardens or from the forest as well as imported. We should eat more ground foods such as cassava, coco and purple yam that grow in poor soil and in inclement weather. Even the buccaneers and logwood cutters, whose memory we are celebrating tomorrow, planted plantains near work sites so that they could harvest when they were in the area and not have to eat their rations which is boring if eaten every day.
So having said all of that, I want to thank the Taiwanese Embassy, the ambassador and the chefs for treating us to this culinary delight. I look forward to going home with a few new menus.
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The post Governor General highlights Food resilience at Taiwan Cuisine Show 2025 appeared first on Belize News and Opinion on www.breakingbelizenews.com.
Posted: Thursday, September 11, 2025. 3:40 pm CST. Remarks by Governor General Dame Froyla Tzalam I was complaining yesterday that we live to eat and eat
The post Governor General highlights Food resilience at Taiwan Cuisine Show 2025 appeared first on Belize News and Opinion on www.breakingbelizenews.com.
