Agrifest 2007 Day 2...

	Today, we entered by the central gate. There was music by Dem Boys and a Girl and a car raffle. We wandered over to the children's games area and then the sun got hot and a tall cool drink was in order.

	To get coconut water, one has to visit the Smithen booth. Ahh, coconut water right out of the coconut. What could be better? Coconut water is reputed to be cleaner than tap water and a whole lot healthier. Man can survive on coconuts alone. Can you tell what my favorite fruit is? Now, to get something to eat to go along with the coconut water, we walk towards the food pavillion where some more music is being belted out by The Lshing Dogs. Other people are arriving on the trolley as we walk.

	So we wend our way over to the outside booths at the Food Pavillion. There are those right next to the building and there are the indivual booths around the Eastern Stage. There are places to sit and eat scattered about the area.

	Then it was time for the herb demonstration by Ras Lumumba Corriette. A basketful of herbs for identification and people eager to get the knowledge of how to use the herbs.

	The listeners and the scribblers were intent on hearing the information over the din of music from the bandstand. As you can see, Ras Lumumba brought his herbal books to back up his assertions about the plants. A scholar and a natural herbalist.

	Many herbs can be identified by their smell more so than their looks. Many herbs look alike but smell drastically different. Some will clear your sinuses and some will sweeten your disposition.

	There were many herbs to go through. Ras Lumumba had been gathering the herbs all morning for this demonstration it seems.

	The first picture here is of verveine. Since this is a hands on demonstration, all hands were out to learn the herbs' scents, and feel. To get close to the medicine that could only be created by the hand of God.

	Here is the traditional Fish Pot, a chicken wire and tantan creation that is set out in the ocean to trap fish. Fishermen go out to sea to visit their fish pots every day and harvest the ocean's bounty.

	And then there is the roast pork station under the roof by the outdoor oven. The pork is bought by the pound, some eaten at the fair, some taken home for later.

	But you'll be needing some whole wheat titibread to go with that pork. So we head off to the titibread making demonstration by Alda Forte. She shapes the bread into the elongated shape and prepares it for baking in the outdoor bread oven.

	After rolling and baking, we have the finished product.

	We pass by the old time house with its bump-out kitchen and head toward the cake decorating demonstration. This demonstration is being given by Evannie Jeremiah. She has made a Vienna Cake, that is, a multi-layered, fruit-filled cake in the style of a cake originating in Vienna, Austria which was brought to the, then, colonial islands, many moons ago.

	After showing us her tools, the piping bag and decorator tips, she adds the final layer of icing to the 'crumb coat' with which she has already dressed the cake.

	A little warm water keeps the knife clean and helps it to glide over the icing, smoothing it out on the top and sides of the cake.

	Ms. Jeremiah shows us how to add design with a carding tool and then she pepares to pipe decprations onto the cake.

	After the base is decorated, we switch colors and continue to embellish the cake.

	On and on adding rope after rope of the sweet stuff. It takes practice to get it just the right weight.

	Adding rosettes to the sides and then flowers to the top.

	And with the decorations all done, it is time to cut the cake and eat it!

	The cake it gone in a flash. Here you can see the various layers sometimes as many as 12 layers. However, the more layers you have, the softer the cake will be and the more difficult it will be to serve. The typical fillings which are becoming more difficult to find - unless you make the preserves yourself - are guavaberry, guava, pineapple, green gage, gooseberry. There are more that can be used than what is listed here. Preserves based on the myriad fruits available on the island are all possibilities. Today, many use grape jam, strawberry jam and mint jelly. Purists will opt for the original preserves.

Even the crumbs are delicious! Right Bill?

	We head back across the bridge on our way to the Junior Calypso and the Calypso Monarch Shows.

	We head West through the corridor of outer food booths on our way to Calypso music. We might just have to stop for another coconut water on the way.

	We arrive to a Junior Calypso Show already in progress. These children can sing and are not the least bit shy. They even write their own songs!

	King Derby aka Camille Macedon is the mentor of the Junior Calypsonians. He assists them with their craft and at their shows. The band backing them up is also well seasoned and versatile.

The intricate hair braiding of a fairgoer.

	More people arrive to hear and cheer for the youngsters.

	And the performers get a little older, but they are still the juniors.

	This young man was called back for an encore.

	This young lady sang about the clothing or lack there of, that many of the young girls are now wearing.

	Calypso is the music of the people. It started as Cariso, a form of passing news along an underground musical railroad during the time of slavery. It could detail serious news or "Melee" what we call gossip. Today, it is filled with politics, dirty laundry and risque double-entendres. It has a way of poking fun without resorting to violence.

	King Generic, a favorite Calypsonian of the crowd, sang his most recent tune.

	Last up was the reigning Calypso Monarch, The Mighty Pat, with his winning selection.

	We wrapped up the day with this last performance and prepared for the third and last day of the Agrifest.