Water is key at World Food Day...
 Food and culture - RPS employe...

Group Title: Dateline : UVI
Title: Dateline : UVI. Vol. viii. No. 10.
Full Citation
Permanent Link: http://ufdc.ufl.edu/CA01300565/00019
 Material Information
Title: Dateline : UVI. Vol. viii. No. 10.
Series Title: Dateline : UVI
Physical Description: Serial
Language: English
Creator: University of the Virgin Islands.
Affiliation: University of the Virgin Islands
Publisher: University of the Virgin Islands.
Publication Date: 12/26/2002
Subject: Caribbean   ( lcsh )
Spatial Coverage: North America -- United States Virgin Islands
 Record Information
Bibliographic ID: CA01300565
Volume ID: VID00019
Source Institution: University of Florida
Holding Location: University of Florida
Rights Management: All rights reserved by the source institution and holding location.


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Table of Contents
    Water is key at World Food Day events
        Page 1
    Food and culture - RPS employees
        Page 2
Full Text

October 29, 2002 vol. viii, number 10

Water is Key at World Food Day Events

An ironic shower of rain
began to fall as Dr. Henry Smith
stepped up to the podium. Dr.
Smith, UVI's vice provost for
research and public service and
director of the Water Re-
sources Research Institute,
gave the keynote address on
the theme "Water: Source of
Food Security," at the World
Food Day events on October
20 at the University of the Vir-
gin Islands St. Croix campus. Some of the various items on s
He noted that the global de- October 20 on UVI's St. Croix
mand for fresh water will in- three featured crops hot pep
crease by 50 percent in 20 tured crop was poultry.
years. Water, Smith said, di-
rectly affects food production. "It is more precious than oil,
for it has no substitute."
In her remarks, UVI President Dr. LaVere Ragster said
that the theme is especially important for the territory because
water is a major limiting source for us. "Food security is not a
minor thing when we are sitting on four small islands in the
middle of the Caribbean in the Atlantic."
St. Croix Chancellor Jennifer Jackson said that the World
Food Day activities were "another occasion that symbolizes
the University's commitment to this community." She stressed
that everyone has a role to play in securing our food supply.
"We must do our part to make sure that no one in the Virgin
Islands goes hungry," Jackson said.

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Oct. 31
Nov. 2
Nov. 11
Nov. 15-16,22-24
Nov. 17-20
Nov. 22-30
Nov. 23-24

Crisis in Paradise Forum, STT
PR Symphony Orchestra, STT
Excursion to Virgin Gorda, STT
Little Theater Play, STT
NASA Awareness Days, STT, STX
Paradise Jam Tournament, STT
Agriculture Fair, STT


With food, drinks and other
goodies on sale, no one should
have left the event hungry. Sev-
eral food vendors sold every-
thing from shish kabob to sour
sop juice. Also on sale were
local jams and preserves,
pastry and candy. Farmers also
sold fresh produce. And to in-
crease food security, more than
6,000 tomato, cucumber and
hot pepper seedlings were
le at World Food Day, held on given out to attendees.
campus. NI,. a are two of the The event was festive, with
ers and citrus. The other fea- members of the community
sampling food, attending work-
shops and socializing. World
Food Day was sponsored by UVI's Cooperative extension
Service in partnership with the Agricultural Experiment Sta-

Coming Soon: Elections!

Photo by Clint Ferris
With a general election in the Virgin Islands scheduled
for November 5, UVI's Student Activities Offices, in
conjunction with the Virgin Islands Election System, held
voter registrations on both campuses. A demonstration
of the voting machine was held on the St. Croix campus.

UVI Students Share Food and Culture

A member of UVI's
British Virgin Is-
lands Association
prepares a Johnny
cake for frying at the
"Taste ofFriendship
held on October 14
on the St. Thomas
campus. The Johnny
cakes were fried tra-
ditionally on a coal
pot. Students, staff
faculty and commu-
nity members came
out to enjoy the

Ir -, 1 .

The Taste of Friendship held on October 14 on UVI's St.
Thomas campus was a flavorful event that featured food from
different nations and brought together students with various
cultural backgrounds. The Taste of Friendship is part of the
Student Government Association's "Celebration of Diversity
and Common Heritage" that was designed to promote under-
standing and respect of individual diversity.
Numerous Caribbean nations were represented through
national dishes and table displays. Featured were akee and
saltfish, jerk chicken, and cassava bammi from the Jamaican
Association; potato pudding, broccoli casserole and Johnny
cakes from the British Virgin Islands Association and jaw-
bone breakers from the St. Kitts/Nevis Association. Students
representing the U.S. Virgin Islands served red grout with
cream and gooseberry ice cream. A UVI staff member rep-

resenting the southern United States served "sleeping cows"
and smothered hot dogs.
UVI students, staff, faculty and administrators along with
community members milled about sampling food and groov-
ing to pumping Caribbean music that was being played.
Dorothy Elskoe, a local tradition bearer, demonstrated the
preparation of pick up saltfish and jawbone candy.
The event also included a choreographed dance presen-
tation of Celia Cruz's "Caraval" and a Capoeira (an African
Brazilian martial arts and dance form) demonstration.
The next event in the diversity and heritage celebration is
planned for January 2003.

Outstanding RPS Employees


The University of the Virgin Islands' Research and Pub-
lic Service (RPS) Recognition Award Ceremony was held on
September 20 at the Annual RPS Retreat. This award is given
to RPS employees for quality and excellence in performance
that goes above and beyond what is expected.
The winners were Toni Thomas of the Cooperative Ex-
tension Service, Christy Loomis of the Eastern Caribbean
Center's Conservation Data Center and Mary Joe Williams
of the Small Business Development Center.
Other nominees for the 2002 Recognition Award were
the aquaculture program and Dr. Robert Godfrey of the Agri-
cultural Experiment Station, and Clarice Clarke and Christine
Henry of the Cooperative Extension Service.

sA t-e: UVI is a production of the UVI Public Relations
Office. Contact us by telephone at (340) 693-1056
FAX: (340) 693-1055

2 John Brewer's Bay
St. Thomas, VI 00802

SI GE ONETDT UV nes aciite and acopihet at .. ww uiedI

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