Rosemary Parkinson, Gleaner Writer

For the last year I have been a consultant to the Barbados Investment & Development Corporation (BIDC) on the redevelopment of Pelican Arts & Craft Centre, near Cheapside Market and Fisheries, Bridgetown. Finally, it has been clearly seen that a concrete jungle does not spell green. Finally, it has been clearly seen that true Bajan cuisine is in - even if a little Caribbean flair is put into it.
I have completed Cou Cou Stick (formerly Cou Cou Village), and when the restaurant is officially opened in about two weeks, I shall write further. Meanwhile, you can find me with either my hands in dirt, planting herbs, fruit trees and edible flowers in front of Cou Cou Stick or 'milling' over plans for the three other restaurants that will make up this complex - Organic Earth, with live food under the direction of famed raw-food and health advocate, Chantel Sellman; Cork & Barrel (name may change), with the delicious fare of Steven Rollock, a self-taught chef who has a great future.
The two latter restaurants are still open. Chantel's 'pick-me-up' juice concoctions are super and Steven cooks a mean, mean fish. Last but not least is Sylvester's - a true Bajan buffet-style eatery. The rest of the complex is all about arts and craft with plans to make this facility a place for family and friends to enjoy.
And so, it's flying time again! At the Barbados airport on the way to Jamaica, I told my daughter that at my age and with all the hard work I do, I should allow myself the luxury of business (first) class. I had always deemed this an unnecessary expense, but guess what? Air Jamaica provides this service for actually not much more than an economy fare. So about US$200 more, but there are some perks and when you have long legs like mine, travel a lot, enjoy good service, it is the only way to go. Of course, there's the executive lounge before boarding and more than anything, quick tagging of luggage, smiling faces at the counter and speedy organisation of all paperwork required.