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December 17, 2008, vol xiv, number 12 Farmers Bring Fresh Foods to Local Restaurants F resh produce for restaurants and new customers for farmers, in a nutshell that is the outcome of a study on the link between agriculture and tourism in the Virgin Islands. Four years ago a Univer- sity of Arkansas program funded a proj- ect referred to as the Agri Tourism Link- age. The University of the Virgin Islands helped facilitate the program through its Cooperative Extension Service’s (CES) connection with the farming commu- nity. The project was titled, “Trade, Tenure and Tourism in the U.S. Virgin Islands: Understanding the policy frameworks that will increase success for a sustain- able and organic agriculture.” Among the fi ndings of the study was the willing- ness of the players in the hospitality and farming industries to work together. “Hospitality people said they are interested in buying local produce and the farmers said ‘yes,’ they are interest- ed in tapping into that market,” said Stafford Crossman, assistant director of the CES’s Agriculture and Natural Resources Program. So far the results have been tasty. On St. Thomas, farm- ers brought their produce to Oceana Restaurant where chefs from across the island turned the fresh-off-the-farm items in to delicacies. On St. Croix chefs used the farm- ers’ produce to create delicacies at their respective res- taurants, then brought them to the UVI campus for par- ticipants to enjoy in an event they called the Farmer Chef Connection. Both activities took place in December. Crossman said the idea of the lun- cheons is expected to continue and grow – gaining participation from more farm- ers and more restaurateurs. Bringing the players in both industries together has resulted in commitments on both ends. Farmers have agreed to produce the types of crops and animals that the restaurants need and restaurateurs have agreed to purchase the goods. While these types of long-awaited partnerships are being heralded as a suc- cess, Crossman noted that one of the biggest challenges to overcome is the lack of a consistent supply. He said that farmers will have to keep their commit- ments, which may involve having a back- up plan in the event of unforeseeable circumstances. Crossman said one of the projects resulting from the venture will be a directory. The directory will list restau- rants, hotels and other players in the tourism industry that have committed to purchasing local produce and the farmers who have crops and livestock to supply them. “Each sector of each industry will be able to see what is available,” Crossman said. The fi rst issue of the direc- tory will be in book format, and then it will eventually be placed on a website so that updates can be made regularly. Other activities will be scheduled periodically to keep ev- eryone engaged, Crossman said. Theodora Lionel, a farmer and chef, prepares green banana salad at the a UVI Farm and Restaurant Part- nership event held at Oceana Res- taurant on St. Thomas. Events Calendar Dec. 22 - Jan. 5 Year End Recess - UVI Closed STT/STX Jan. 5 UVI Opens STT/STX Jan. 6 Three Kings Day - UVI Closed STT/STX Jan. 12 Spring Semester Begins STT/STX Jan. 17 Les Nubians STT Jan. 31 Playing Ring STT Happy Holidays from UVI’s Public Relations Office GET CONNECTED TO UVI news, activities and accomplishments at . . . www.uvi.edu dateline: UVI 2 John Brewer’s Bay St. Thomas, VI 00802 Top: A farmer displays his produce at the St. Thomas/St. John Agricultural Fair. The fair was held Nov. 22 and 23 at the UVI Reichhold Center grounds. Bottom: A young fair-goer pets a rabbit at the fair’s petting zoo. Ag Fair Attracts Hundreds Wooodturners Share their Craft A woodturner prepares a pices of wood at the Annual Woodworkers Expo as two children look on. The expo was held in December at the UVI Sports and Fitness Center. Year End Round-Up Students Learn from the Leader Jazz saxophonist Branford Marsalis instructs students at a music clinic at UVI. Marsalis performed in November at the Reichhold Center. dateline: UVI is a production of the UVI Public Rela- tions Offi ce. Contact us by telephone at 340-693-1056 or by fax at 340-693-1055.