![LEFTOVERS TO LOVED [23RD OCTOBER 2025]- Cow heel, pig tail, and souse are staples of Saint Lucian cuisine, especially during Jounen Kwéyòl, even though they began as dishes made from discarded animal parts. Why did these foods become such treasured traditions, and why do they endure today? Choice News spoke with one of Saint Lucia’s best-known priests and historians to find out. Shyne Savory has the story.](https://www.replay.gp/wp-content/plugins/youtube-feed-pro/img/placeholder.png)
HOW CREOLE FOOD EVOLVED FROM THE PLANTATION TO THE RESTAURANT PLATE
LEFTOVERS TO LOVED [23RD OCTOBER 2025]- Cow heel, pig tail, and souse are staples of Saint Lucian cuisine, especially during Jounen Kwéyòl, even though they began as dishes made from discarded animal parts. Why did these foods become such treasured traditions, and why do they endure today? Choice News spoke with one of Saint Lucia’s best-known priests and historians to find out. Shyne Savory has the story.
