A walk through Johnson & Wales University’s backyard is a trip for the senses.
Papayas, dragon fruit, key limes, even edible bamboo cover the landscape.
They’re produce meant for the kitchen, like Annatto seeds used in Alan Bergman’s New World cooking class.
Professor Colin Roche pointed out a rare monster; “the flavor is a cross between strawberry and banana,” he said, noting more than 80 plants and trees are edible in the garden, which includes cinnamon, cocoa and coffee beans.
Alan Bergman taught a class to prepare a dish with annatto seeds from the school’s backyard.
“They were used in medicine…even lipstick… they’re a great antioxidant,” he said of the seeds, popular in pre-Colombian cultures in the Americas. Bergman’s students infused olive oil with the seeds for a chicken marinade.
Megan Wilson sliced limes straight from the garden, while another student chopped cilantro. “You know it’s fresh,” said Wilson.
The university plans to open tours to the public next year.
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