A recent article in the *Post Courier* highlights the potential of pumpkins in Papua New Guinea, suggesting they are underutilized despite thriving in the region. Typically relegated to stews, Chef Dan is advocating for more creative and elevated uses of this locally abundant ingredient. The piece, titled “Wan Maus with Chef Dan,” suggests a move towards showcasing the pumpkin's versatility in PNG cuisine. This initiative aims to elevate the humble pumpkin beyond its traditional role and explore its possibilities within the culinary landscape. Details concerning Chef Dan’s specific recipes or initiatives were not provided in the excerpt, but the article signals a growing interest in celebrating local produce. The campaign hopes to promote pumpkin as a key ingredient for both locals and tourists.