Chivon Stone gets ready to package a lunch special. - photos by Norman Grindley/Chief Photographer

"Just look out for the shop with the whole heap of pots", was all the direction the Food team received as we approached Middle Quarters in St Elizabeth in search of this week's Roadside chef, Rudolph Salmon, of Howie's Healthy Living Shop. Once we spotted over 14 metal pots bubbling over wood fires, there was no doubt that we had arrived.

The pots of various shapes sit on wood (substituted for coal), and cannot be missed. They are used to create the breakfast, lunch and dinner specials at the 24-hour roadside restaurant. Yes, it is open 24 hours, and, according to owner Rudolph Salmon, this is made possible by his staff of 16, with three working the night shift.

The Idea

Salmon, who grew up in the Middle Quarters area, says the establishment has been in operation for over three years, after he got the idea while driving in St Ann. "Is drive I was driving in St Ann and I see this food place with whole heap of people swarming it and I think to myself say that a food place would do well here in Middle Quarters."

Today, with few changes to the original building, Salmon says he is patronised by customers "from all over. Tourists stop here when they visit places like YS Falls; then you have passers-by who just decide to stop here. I want to tell you that people all leave from Kingston just to come to Howie's", boasted the entrepreneur.

Variety

For breakfast, the options include porridge, stewed chicken, pickled mackerel, ackee and saltfish and liver. "People who want to economise order two festivals with a cup of porridge. People love the peanut porridge and another favourite is the ackee and saltfish," noted the owner. For lunch and dinner, seafood, conch soup, jerked chicken, and fried chicken are big hits. "Everything deh round here man, except probably pork", said Salmon.

For a refreshing drink, customers can opt for natural juices made by Salmon. "I make the drinks. I used to do some cooking, too, but now I focus on making the juices. We have carrot, beet, soursop, pumpkin, guava and breadfruit juice right here. As long as the fruits are in season, we will have the drinks."

Vegetarian

There are also special items for vegetarians. "People start eat all more health conscious now, so we have to include vegetables on our menu like pak choi and callaloo," noted Salmon.

Customers also have the choice of dining at the establishment, as there is a section of the building set up for that purpose. In the near future, there will be a bar.

But what if everything isn't sold? "Wah, we don't believe in serving no leftover food right here enuh. We have whole heap of pans to put leftovers to take away. Nuff hog pan deh bout man," replied an emphatic Salmon.

latoya.grindley@gleanerjm.com

A section of the dining area at Howie's Healthy Living

If you crave some peppered shrimp during your stop at Howie's, sitting just outside the shop is Margaret Stone, who is always eager to serve you

Veronica Downer pays special attention to the fried chicken being prepared for lunch.