Following my last column about the responses to textures, particularly in food, a friend asked how I felt about souse. For a fleeting moment I thought she had made some and was offering me a taste that Sunday morning. Although her message was about the column, my brain is so …
Read More »Vaneisa: How it feels matters—diary of a “picky” eater
I have always misunderstood marshmallows. Never quite got their popularity. In the old days, they popped up mostly around Christmas time, along with butter cookies and other treats. I’ve since discovered that they are actually made up of 90 per cent sugar, but that had nothing to do with my …
Read More »Bbq chicken, eggplant choka, scrambled eggs; NCRHA reveals quarantine menus
“[…] The meals are well balanced and well prepared. According to each patient’s health needs [and] the general ages of the patients—particularly our cruise ship guests (over 60 years of age) [with] implied co-morbidities (heart disease, diabetes, etc)…” The following press statement on menus at the Couva and Caura quarantine …
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