CSP and Environmental Club Summer Camp Study Island Foods

By Dr. Lois Englberger

A summer camp for 12 high school students, organized by the Conservation Society of Pohnpei and the Environmental Club from Pohnlangas High School, was carried out from July 30 to August 4, starting at Temwen School with safety briefings, ground rules and a pretest activity. Following that, the Meninkeder Lapalap Honorable Petrick F. Ringlen shared a brief story of Temwen Island and its significance and opened the 2007 summer camp.

Other activities were held on 31 July at the Pilot Farm located in Pohnlangas. One presentation was that made by Gailliard Eliou of the Island Food Community of Pohnpei, who shared about the values of local food.

As part of the presentation the students filled out a questionnaire. This showed that all students knew that Karat is the Pohnpei State Banana, but none knew the Pohnpei banana that contains the most provitamin A carotenoid, which is Utin Iap.

Three students won Island Food t-shirts as prizes for their responses on how to increase the production and consumption of island foods. These students were Bellannie Silahra, aged 17, Grade 12; Joemar Silbanuz aged 16, Grade 10; and Lucy Ann Sidney aged 18, Grade 12.

All participants received Island Food postcards and the Island Food writing pens, with the message Grow and Eat Yellow Varieties. The students showed interest in the Let's Go Local High School club, which aims to promote local foods for their many benefits.

Other parts of the 2007 Summer Camp included that of climbing the tallest peak in Pohnpei Nahna Laud and other activities teaching about the natural heritage of Pohnpei.

Thanks are given to Ben Namakin and Patterson Shed for information on this article.

Recipe of the Week: Papaya Lumpia
• 2 cups fish meat
• 2 cups green or unripe papaya, grated
• 1 onion
• 2 cloves garlic
• 2 carrots, if desired
• 3 bell peppers, chopped, if desired
• 2 tablespoons oil
• Salt/black pepper to taste

Method:
1. Wash and peel the papaya. Remove the seeds.
2. Grate the papaya.
3. Peel and grate the carrots.
4. Saute the onion. Add the fish meat, and sauté until almost cooked.
5. Add the grated papaya and carrots. Stir and allow to fully cook.
6. Add bell peppers, and seasoning. Stir and remove from heat.
7. Serve while warm.

Note: For health reasons, salt should be avoided or used sparingly.