Travel: On Corn and Mushrooms

The best education you can have is through travel. The sights and sounds of a place, its culture, its food–they have a deep impact on your ethos, on your view of things. Then when you return to your home base, you are very eager to share and implement the salient things that you have learned. Except when you get bogged down by laziness or contaminated by the mindset of your peers. Therefore, utmost focus and diligence are a must.

For too many good ideas are left to rot because of indifference.

In the 21st Century setting, one can have a virtual travel using the World Wide Web, but it lacks the hands-on feel of being physically present. Although we rate it second best.

A backyard mushroom growing operation in Zimbabwe.

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When we were in Zimbabwe, we ate what the locals did. We especially liked their zadsa or corn meal–very filling and it goes well with beef stew, which they cooked in lots of fresh tomatoes, water and sunflower oil.

In Guinarona and all over the Philippines, however, our staple is rice, the energy from which doesn’t last as long as corn does. Now, now, shifting to corn once in a while wouldn’t hurt, would it? We would prefer, however, a 90 percent to 100 percent shift to corn, for nutrition considerations. Not to mention agile and smart generation of Guinaronanhons.

Another thing, in Zimbabwe, when it rains intermittently or continuously for three days, especially with thunderstorms, expect myriads of wild mushrooms to sprout all over. A brisk business for the locals–and you would have a field day choosing the best and cheapest stuff along the roadways. Darn delicious them Zimbabwe wild mushrooms.

In Guinarona, we do have wild mushrooms, but not as abundant as in Harare, Zimbabwe. In which case we could implement a growing scheme, which we could build up into a major industry. Consider that we have ample growing substrate such as rice straw and banana leaves.

But let us not forget the corn meal!

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