Passion Carnival Unleashes the "Amazon" for 2016

Traditionally, women of Carnival wore round necked, short sleeved blouses with skirts gathered and draped around the waist. They adorned their head with headscarves. They even joined their male counterparts in wearing masks. In 1858 white masks worn with costumes to hide blacks and coloureds from being identified for involvement in violence; the aftermath of the then Carnival parade. Women were found wearing satin dresses too.

In the 1920’s Carnival fell into hands of coloured middle class and the gay colourful free people. Pretty mas was also popular in the 1920’s and the black middle class joined the streets and respectable women played on the trucks disguised in pretty mas. There were all types of women to be found in streets for Carnival. This included Jamettes who were ill repute on charges for lewd behaviour. Then there were the high society women who wore elaborate costumes, embroidery, beads, braids, attend parties at private homes and elite whites paraded in small bands at elaborate balls; Government House, Prince’s Building, Queen’s Park Oval.

Fast forward to 1955 and short skirts were brought to Carnival streets when it was considered indecorous to show legs. This was the start of the bikini era as we came to know it. In 2016 there will be many costumes influenced by fashion and fashion influenced by costume. There will be continued concern for the creative direction of mas and costume comparability. Whilst striving to give into the high demand for this type of mas in these modern times by the increasingly younger masquerader population there is a relatively new band that balances this demand with the supply of creativity and design in Trinidad. Take a look at our question and answer segment with the band, Passion Carnival who will introduce their presentation for 2016; “Amazon” .

What is Passion Carnival?
Passion Carnival is one of Trinidad’s premium all-inclusive carnival bands.

Where is the mas camp located?

At #12 O’ Connor Street Woodbrook Port of Spain.

 

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(Photo Courtesy Passion Carnival)

How long has it been in existence?
It was founded in 2014 by Dr. Anthony Harrysingh, Christian Nath and Mark Pagwandas and has since excelled in the industry.

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ZENOBIA

(Photo Courtesy Passion Carnival)

Why is Passion Carnival unique?
Passion takes pride in providing customers with excellent service, quality and an enjoyable carnival experience. We welcome old and new masqueraders to take part in the experience with us.

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NAMORA

(Photo Courtesy Passion Carnival)

Describe what amenities are available to persons playing with Passion Carnival?
As a premium all-inclusive band, we provide all amenities as follows:
• Premium bar and meals (snacks included)
• Washroom facilities on the road
• Full security detail
• Cool zone
• Passion branded Monday wear
• Passion souvenir bag
• Passion Rest and Refresh Zone- lunch service area and rest facility

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MINO

(Photo Courtesy Passion Carnival)

Explain the concept for “Amazon”  the 2016 presentation.
Our design team worked on creating a refreshing and modern line of costumes for masqueraders. The stunning pieces are all based on the concept of the amazon. We wanted to make the female costumes a bit more prominent and downplay the male costumes in comparison. This was done to emphasize the dominance and celebrate the strength of women.

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AUGUSTINA DE ARAGON

(Photo Courtesy Passion Carnival)

Tell me more about the design of the costumes.
We recognize that masqueraders may have the want to tweak certain things on the costumes such as wanting high-waisted pieces, monokinis or wanting more or less fabric. Our design team would work with most requests as we want our customers to feel beautiful, be fully comfortable and be able to enjoy the experience of Carnival.

Who are your designers for this year’s launch?
The designers for 2016 include: Sonia Mack, René Williams, Ashvin Bally, Fazad Mohammed, Rajin Gopie, Calvin French, Alejandro Gomez and Noor.

Where can we find more information and register for Passion Carnival’s Amazon?

For all section pieces, you can go to www.passioncarnival.com

We are also on facebook https://www.facebook.com/PassionCarnival/?fref=ts

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Are we the creative nexus for the Caribbean?

Creativity

The developing world is becoming vigilant of its tourism destination competitors. Countries are starting to develop incubators, policies and support framework to sculpt a creative city in their destination. They are developing a city that boasts of creativity in software, theater, art, music, fashion, craft, animation to name a few. Further amplifying this is the recognition of the need to support the institutions of creative industries by incentive and political initiatives that aid in the creatives’ advancement and development. Johannesburg in South Africa is one common example of a creative tourism destination. Artists are allotted discounted rental spaces and theater productions  are allowed to showcase on the national scene as well. Similarly, the small developing island state of Trinidad and Tobago is not far behind.

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Click the link below to see Creative South Africa (Video Credit: South Africa Tourism)

Trinidad and Tobago offers its individual aesthetic of cosmopolitan status and ingenuity to the world. There has been an upsurge in fashion events, graduate designers, local designer boutiques, art , craft markets and the bubbling of a passion for talent, skill and culture. It is a subconscious attempt by the people to generate our very own creative space and make a claim to stand out on that global creative domain. Several fraternities have added support for this creative revolution at the core of this nexus over the last decade in Trinidad and Tobago; Fashion Associations, Start Up competition events, Ted Ex Talks, business expos and forums like The Human Imagination at Work: Driving Competitiveness and Powering Innovation with  distinguished panels from all walks of creativity. The establishment of the Creative Industries Company and projects like ICT’s innovation in mas which fosters healthy competition in the local masquerade sector also boost creative awakening of the nations’ creative industries. Nedco is also an avenue for helping start ups make their ‘dreams come true’. Trinidad and Tobago even hosted a plethora of international delegates to the VIII Americas Competitiveness Forum.

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This is Creative Trinidad–> click the link below for the video ( Video Credit: Racked TT)

https://www.facebook.com/rackedtt/?sk=app_328004553917475

We are Crayons —> Click below for Video ( Video Credit: A Big Box of Crayons)

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Yet, Trinidad and Tobago has yet to see that this vision of marrying tourism with creative industries is more than a blissful happily ever after. More often than not this development will be propelled for advanced forward movement as a destination since the creative sector has little to zero correlation to sameness and commodification of a destination’s resources. This means Trinidad and Tobago can have a promising future as the premier Caribbean destination or as a nexus for the Caribbean on the global creative map. A destination’s creative product on the global map means that this destination will not only be ‘fresh’  it will be in high demand by new tourists who will soon quench their thirst for more that just sun, sea and sand!

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Curry Favor for Curry Flavour

I can ascertain that persons who are ‘trinicentric’ and die hard fanatics of ‘trinibagonian’ culture can attest that they have experienced this thing called ‘curry favor for curry flavour’ at some point in their life (if not everyday). So I now share with you some history of our “curry culture” and this discourse on “curry favor” for curry flavour.

Curry has been a household spice used throughout Trinidad and Tobago for as long as I can remember (that’s almost three decades ugh I’m getting old ugh -_- so not enthused). The East Indian immigration via the Fatel Razack ship brought new ways of life to Trinidad such as  cooking techniques, produce and recipes. When the immigrants arrived on May 30th 1845 there were many other ethnic groups on the island at that time and so fusion foods became inevitable. Many of their traditional Indian dishes were altered. The cuisine became part of the culture of Trinidad and Tobago. After indentureship many Indians sought to open shops and sell their culinary bounty of delicacies. Soon a fondness and demand for this type of food developed which were quickly matched with accessibility and affordability for this cuisine by all social classes that existed in the then society.

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Today, there is still a strong demand for ‘Indo Trini’ cuisine as roti shops are almost never scarce on the island neither is there a shortage of customers. These shop owners have even gone the extra mile to do additional marketing and branding for their product. This is a sustainable business after all. Hosein’s Roti Shop is one example of such an owner. They have done radio, television and print advertising. They also own their own space on the internet. Their packaging is also branded for customer take away orders. Their shop is patronized everyday by almost everyone and on special occasions like this Divali 2015. This year they received such an overwhelming crowd of customers overflowing from their restaurant capacity.

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Admittedly, I am not really a curry fanatic ( yeah my palate is kind of ‘unique’ ). Although, I must say every time their curried shrimp promo catches my undivided attention. Hosein’s Roti Shops are located in Tunapuna, Arima, San Juan and Port of Spain. It was pure luck that I was passing by their Tunapuna branch a few months ago when I saw their shop. I knew I had to return to relish in “the truth” behind this cuisine.  It is worth mentioning that the shop was clean, the service was attentive and there was sufficient parking.

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On stumbling into the shop (literally since my feet were tired in my wedge heels). There were dhal, rice and other vegetables but those were not on my agenda. They were out of curried shrimp (you can imagine my facial expression of dismay). That evening I inquired whether they would be doing more shrimp or not. I believe that’s when I realized I had “curry favor” for curry flavour. I expected that my curry favor for curry food would appease the “food gods”. It was the mere thought that my purchase for this type of food would bring me the blessings of bountiful and beautiful food adventures in the near future (albeit I am not supposed to neglect my diet). Moreover, the visuals from the television advertisement were indeed too challenging to let go from the bran positioned in my mind. The owner offered to cook some more shrimp just for me if I would wait.  I think the “food gods” smiled in that moment and of course I waited in anticipation for my order to be filled.

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My orders of one dozen of phoulouries with mango sauce  and three portions of curried shrimp were filled very soon. Nonetheless, I was quite content with my pursuit for happiness (however short lived it may have been). They were phenomenal in taste and texture. My food adventures take me to so many undiscovered places, people and cuisines that I guarantee you they have all been worth it (whether the experiences were good or bad I would have either learned or shared a thing or two with them ).

2015-05-19 17.52.09http://www.hoseinsrotishop.com/menu.html

https://www.facebook.com/pages/Hoseins-Roti-Shop/116980184998188

I am not the only one who can attest to “curry favor for curry flavour”. Foreigners, international celebrities and socialites who visit Trinidad and Tobago curse any missed opportunity to taste local cuisine. Those who have shared in curry delights have become immediate ‘aficionados/as’ of the cuisine. Recently, Mandy Moore international celebrity actress, singer and humanitarian visited Trinidad for some much anticipated human rights work. She enjoyed it so much that she shared the photo of her first taste of a curry dish from Shiann’s Roti Shop  via social media. Mandy had her roti with slight pepper. She was also quoted saying, “I’m hooked.”

mandymooreMandy Moore enjoying a curry dish in Trinidad

(Photo Credit : PSI Caribbean)

 Just two weeks ago Divali celebrations were in full swing and can you guess what was on the most coveted menu in almost every household and if not every then maybe your neighbour’s house?! This destination definitely has ‘curry favor for curry flavour.’

There are many more contributions that make this destination  exotic and most tempting for the international as well as domestic tourists. The ability to indulge in this local Indo Trinidadian cuisine  is definitely one of them and a gift to the people of Trinidad and Tobago worth celebrating everyday!

See here is the local tribute:

Click the link to see Nebula 868 (local group) and their ode to curry

in their Justin Bieber’s “Sorry- Parody”

Enjoy!!!


NDDCI’s 30th Anniversary Celebrations Continue with “Threshold”- Press Release

NDDCI’s 30th Anniversary Celebrations Continue With “Threshold”

 

September 29, 2015 – Port of Spain, Trinidad and Tobago… As a continuation to its 30th anniversary celebrations, the Noble Douglas Dance Company Inc. (NDDCI) will present its 2015 dance season, Threshold. The weekend production opens on Saturday October 17 at Queen’s Hall featuring new and classic choreographic works by Noble Douglas, Allan Balfour, Penelope Kalloo, Arlene Frank, Delton Frank and Megan Navarro.

 

Trinidad and Tobago’s foremost modern contemporary dance company earned another accolade when it launched its 30th anniversary celebrations with its 2014 season, TEETH. This momentous milestone celebrates the contributions of the seminal dance company to the cultural landscape of Trinidad and Tobago and the Caribbean. Founded in 1985 with a vision to use the body for the expression of a Caribbean aesthetic in modern contemporary dance, the NDDCI has toured locally, regionally and internationally on stages in the United States, Southern Africa and the Caribbean.

 

In 2005, Douglas’ commitment to the development of the arts and culture received national recognition when she was bestowed with Trinidad and Tobago’s second highest award, the prestigious Hummingbird Medal – Gold. She was also the recipient of the Cacique Award for best choreography in the Trinidad Theatre Workshop’s 2005 production of Derek Walcott’s musical, STEEL and a Vanguard Cacique Award for her work with Lilliput Children’s Theatre. She has continued to revolutionise dance expression in the region as she fuses the principles of contemporary modern dance with the instinctive and familiar movements of her Caribbean landscape.

 

As a dancer, choreographer and teacher, Douglas has shone as an icon of the arts in Trinidad and Tobago and the Caribbean region. The co-founder of the country’s foremost children’s theatre company, Lilliput Children’s Theatre, and founder of the NDDCI, Douglas has stood strong with an unyielding commitment to her vision to use the performing arts as a medium to stimulate young people’s creative energy and to build character, self-confidence and self-esteem.

 

This celebration of dance marks the threshold of a new decade of dance for the NDDCI. Tickets cost $160.00 and are available at Crosby’s Music Centre, from members of the NDDCI and from October 13, 2015, at the Queen’s Hall box office. For more information, join the Threshold Facebook (FB) event page at http://x2t.com/THRESHOLD or connect with NDDCI on FB at www.facebook.com/nddci or on Twitter @NDLFA or send email to liza@estuaryPR.com.

 

WHAT:          Threshold

WHO:            Noble Douglas Dance Company Inc.

WHEN:         Saturday October 17, 2015 at 7:30 p.m.

Sunday October 18, 2015 at 5:30 p.m.

WHERE:      Queen’s Hall, St. Ann’s, Port of Spain

TICKETS:     Regular $160.00 (including programme)

Crosby’s Music Centre, St. James – (868) 622-SOCA(7622)

Members of the NDDCI

From Tuesday October 13, 2015 at Queen’s Hall box office – (868) 624-1284

 

Photo captions and credits:

All photos courtesy Maria Nunes.

 

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NDDCI 1

The layered choreography of Noble Douglas and post-modernist, Reggie Wilson, marries folk, modern and post-modern genres in this 1998 collaborative work, Rum & Salvation. Here the piece is remounted during the NDDCI’s 2013 collaborative dance season, Vecinos…we are Neighbours.

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NDDCI 2

Terry Springer shines in Allan Balfour’s iconic 1987 choreography, Red Clay, which was re-staged during the NDDCI’s 2013 collaborative season with leading Venezuelan dance company, Fundación Coreoarte.

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NDDCI 3

A moment of intense energy from Allan Balfour’s three-part piece, Ties, which he began choreographing in 2011 and completed in 2012.

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NDDCI 4

The company’s alumni and seasoned dancers perform this three-part retrospective piece, Older More, which was created by Dave Williams for NDDCI’s 2014 30th anniversary season, TEETH.

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NDDCI 5

Kwasi Romero is intently poised in Arlene Frank’s choreography, Near To One’s Heart, during NDDCI’s 2014 30th anniversary season, TEETH.

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NDDCI’s company members and apprentices perform Noble Douglas’ classic piece, Passage, during Lilliput Children’s Theatre’s 2015 40th anniversary production, BIG.

 

For media inquiries, please contact:

Liza Miller, Managing Director

estuary PR Limited

Phone: (868) 367-5295

Email: liza@estuaryPR.com

www.estuaryPR.com

 

 

 

Italy Bound

I am always so amazed that one nation has so many ethnic influences. I am even more thrilled by how many foreigners are finding entrepreneurship to be the Caribbean goldmine in Trinidad and Tobago. Business tourism is one of the many sectors that is flourishing as Trinidad dons the name “Manhattan of the Caribbean.” Another aspect of  business that goes hand in hand with tourism is food. The colonizers can probably hold responsibility for all that is happening now. It is so ironic that the nation changed so many hands from European to British (and the list goes on and on) and today more than ever the foreign trade is making ties to this country and foreigners are migrating to set up business here. This is phenomenally paradoxical as the nation was fought for its trade potential ( among others) and now so many of its predecessor host county men and women are settling here for the purpose of business without the angst and hostility of war.

The Italians have since settled in Tobago and operate mostly food businesses. Hence, they celebrate their signature Italian food and desserts and they have been grown fond of over the years for their food and personable nature. In addition, this Italian food trend has become popular in Trinidad. There has been several launches of pizzerias, cafes and restaurants. The most recent that I have noticed happens to be Giro’s Pizza in Chaguanas. This is another first for Central Trinidad adding more cultural value to their landscape.

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Giro’s Pizza is located at #87 Old Southern Main Road, Edinburgh Village in Chaguanas (just look for the red, green and white horizontal striped flag on the left hand side of the road opposite Wing Hua Chinese Restaurant). Their opening hours are Tuesdays to Thursdays 12:00 noon to 8:00 p.m. On Fridays and Saturdays they open from 12:00 noon to 9:00 pm. Sundays are more laid back as they open from 4:00 pm to 8:00 p.m. Giro facilitates walk ins, order to pick up service and delivery service (at the extra cost of TTD$15.00). This quaint pizzeria does not provide dine in service and there is limited street parking.

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The menu captures wood oven baked pizza with meat, fish, shrimp and vegetarian options. The pizza sizes vary from 10 inches to 15 inches. These pizza prices can start as low as TTD$45.00 and scale all the way up to TTD$110.00. There is also vegetarian, chicken and beef lasagne all at TTD$59.00. Some interesting desserts are also hand crafted and stored for the sweet tooth fans. These include key lime pie, classic cheesecake, carrot cake, tiramisu, almond mousse cheesecake and panna cotta. The dessert rates start at TTD$20.00 and vary until they taper at TTD$35.00 per item.

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My experience

Location: 4 stars

This is a convenient and accessible location

Parking: 3 stars

There is limited parking in front of the shop. Thankfully I went on a holiday and there was parking on the other side of the road as the business there was closed for the day. However, there are many spots on the street that accommodate parking.

Cleanliness: 4 stars

Giro keeps his work stations clean and washes his hands frequently. There is proper storage and refrigeration of food. Overall, clean place. But there is always room for improvement in sanitation.

Service:4 stars

There was a wait before getting the orders done but it was not very long as the pizza making and baking did not take long either. It is useful to note this can be a one man show at times (well at least the day I visited). The pizza chef did everything it seems; the cashing and pizza making but he is quite attentive, humble, warm and keeps good humour (typical traits of most Italians).

Food: 4 stars

This is authentic Italian cuisine and the wood oven makes it even more realistic. I took pizza fanatics with me (I’m on a low fodmap diet so I really cannot indulge in certain items for a while) to do the taste testing. They ordered a large eight slice Nibali pizza at TTD$90.00. This consisted of mozzarella, tomato sauce, pepperoni, pineapple and onions. They swapped the pepperoni for chicken on half of the pizza which is also an option if you would like to try two different types of pizza. They thoroughly enjoyed it but were not overly impressed as one of them found it not to be “fulling” to them whilst the other was able to eat twice from their share of pizza. Italian pizza is not American pizza so the Italian thin crust can probably account for this as well as the individual’s stomach capacity.

Ambiance: 4 stars

There is some homage to Italy with icons from the host country decorating the wall partitions. There is some abstract art on the wall as well. There are Giro Pizza logos branding the refrigerators and entrance. There is light Italian music and the live pizza making action and interaction of a busy light hearted Italian chef.

Price: 4 stars

The price is reasonable.

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For more information on Giro’s Pizza

Visit them online at

https://www.facebook.com/pages/GiroPizza/1386129835039112?sk=timeline

or

Place your order

1-868-280-4476 (GIRO)

 

Trinidad – Wine Country?!

Trinidad and Tobago has been earmarked, “the party island”. It is worth noting that we are often affectionately referred to as “The Land of Rum”.  While we are not known as a wine country ( except if we were talking about the dance form “wining” but we are not) ‘Trinbagonians’ have produced their own local wines for quite some time. This country has also imported our wines to fit the increasing demand for this supply. The importation of wines are infamous with the booming local food and beverage industry. The restaurants and retail wine shops provide a taste of home for the many nationalities that reside in this multicultural twin island state. In addition, it gives the ‘Trinbagonian’ national the opportunity to travel around the world in a sip, a glass and of course a bottle. This suggests that  in the future perhaps Trinidad may adopt yet another nickname for the love of wine.

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There are quite a handful of wine retailers over the East to West corridor of Trinidad. So one can imagine the trials and tribulations one would endure to get there from the south or central parts of Trinidad just to acquire a decent bottle of wine. ( Of course, there are wines and other liquors sold at selected supermarkets and convenience stores.) However, the growing niche of persons interested in selection, premium quality, taste and variety is left in some sort of bewilderment at the lack of a nearby wine shop especially if they do not ‘ply’ the East/West Corridor often.

Thankfully someone realized this very need and TNT Wine Cellars opened their doors at A1 Atlantic Plaza in Point Lisas last year. This is the first wine shop in Central Trinidad. The owner and founder of TNT Wine Cellars has over ten years experience in the auction of wines in the U.S.A. This experience has been channeled in a creative way to the opening of TNT Wine Cellars. The store is chic and small but fits the need in Central Trinidad. The layout is not too stereotypical or bourgeoisie. Most of the furniture is sustainable as they are made from wine crates. There is an artistic flair and a vivacious energy bursting out from the very walls, doors and shelves of the  wine store.

door(Door made from wine crate)

This is not a snob like wine retailer. It is a place for the convening of novice wine souls to the aged sommelier. The funky youth, the chic and classy metropolitan to the man on the street wishing to purchase a bottle of wine in the celebration of some special occasion in his life are all welcomed. The prices are affordable as the people of Trinidad and Tobago and the inherent economy were taken into consideration before the start of this venture.

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The concept of the shop is wine focused with a few extras such as accessories, champagnes and other alcoholic spirits. There is online shopping, an order and pick up service and even delivery service. They also cater to special events. The customer service is warm. The staff is very knowledgeable as the customer can always get a consultation on the type of wine to buy before purchase.

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So if you are in the area feel free to check them out Monday – Friday from 9:00 am – 5:00 pm.

They were open today for their Father’s Day sale from 10:00 am until 3:00 p.m.

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https://www.facebook.com/tntwinecellar?fref=ts&ref=br_tf

http://tntwinecellar.com/index.php

 

 

 

Gluten Free and Happy in Trinidad!

What is a fodmap?

FODMAP is an abbreviated term for Fermentable Oligosaccharides, Disaccharides, Monosaccharides and Polyols. Basically these are molecules that exist in foods. They are sometimes poorly absorbed into the digestive tract. When this happens they become a food source to the bacteria in the large intestine. Hence, the individual develops symptoms that are suggestive of gastrointestinal disorders. These include nausea, pain, bloating, diarrhea and even constipation to name a few. Different individuals may have varying symptoms some may have fever from inflammation and others may even develop insomnia and anxiety.

FoodmapNo

What is a fodmap diet?

This is a form of  dietary therapy for patients suffering from gastrointestinal disorders. It also scales foods on the high end of the map and the low end of the map. Usually, the low fodmap diet plan is recommended by gastroenterology specialists. This plan includes avoiding foods that are ferementable, oligosaccharides (fructans), dissacharides (excess lactose), monosaccharides (excess sucrose) and polyols (Sorbitol, Mannitol, Maltitol, Xylitol and Isomalt). The diet of the patient and symptoms are then monitored for their improvement.

FoodmapYes

If you are on a low fodmap diet how will you survive in Trinidad?

It is very easy! You do not have to go all vegan and buy the expensive stuff! Just get creative with your new menu! I will fill you in on where these fodmap items are available! You can use your low fodmap diet plan as a guide to make your shopping  list. You can easily find some of the fruits, vegetables and rice at supermarkets, farmer’s markets and then there are the gourmets grocers. The local food guru Trinichow has already compiled a list of gourmet grocers and health food stores so click the link to see the options in Trinidad and Tobago below.

Gourmet Grocers & Health Food Stores in Trinidad & Tobago

Do not get too frantic about the cost of your new diet or where you may find these items or what if they are expired?! The reality is that Trinidad and Tobago like many other destinations have realized the need for accessibility and availability of the aforementioned items. Hence, there are entrepreneurs capitalizing on this opportunity to meet this demand. More significantly, it has been recognized that gastrointestinal diseases and symptoms are a prominent issue in today’s society.

In addition Trinidad and Tobago can boast of  a registered charity for patients suffering from gastrointestinal disorders. The National Association of Crohn’s and Colitis of Trinidad and Tobago enhances patient education and well being as well as public awareness for early diagnosis and treatment. Moreover, Trinidadian born and raised Dr. Anthony Kalloo made a breakthrough discovery in gastroenterology with his Natural Orifice Transluminal Endoscopic Surgery which means surgery without incision of patient. He was well received with the distinguished educator of the year award from the American Society for Gastrointestinal Endoscopy and the Caribbean American Heritage Award (CARAH) in 2009.

My Tips

1. Work out a breakfast, lunch and dinner menu

20150613_200443(1) (Breakfast – gluten free bagel with cooked spinach and cheddar/hard cheese)

IMG-20150615-WA0010(Breakfast – Gluten free English muffin with baby spinach and cheddar cheese)

N.B. Sometimes I use almond butter as a spread with these muffins and bagels. Feel free to use what you like and what is on your low fodmap list!

IMG_20150615_194548(Lunch – Rice Lasagna with minced meat, green beans, carrots, cheddar, olive oil)

N.B. This was lunch for the “meat eaters” who are not on the low fodmap diet so there are some high fodmaps in this rice pasta like corn, peas, onions, garlic, ketchup, tomato paste. So you do not necessarily have to be vegan or on this diet to enjoy gluten free meals. By the way they absolutely loved it!

20150616_083830(Lunch- Herbed Potatoes )

N.B. It was  boiled,  strained, drizzled with olive oil and a sprinkle of salt, paprika, rosemary, marjoram and chilli. I had this with grilled fish and a side of baby spinach. So you do not have to be all fancy and there are lots of listed low fodmap herbs you can play with when creating your food. See what is available to you first before you go shopping. I even had dhal, rice and bhagi aka cooked spinach for one of my meals.

IMG_20150615_172115(1)(Dinner – Gluten Free Pizza– olive oil, cheddar cheese,olives from the low fodmap)

N.B. The thing to note here is that this was again created for the “carnivores” who do not live on a diet plan. There are items like chicken salami, pasta sauce, ketchup, green bell peppers, onions, corn from the high fodmap on this pizza.

2. Include dessert , fruit, snack and water intake

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(Snack – Gluten Free Brownies)

N.B. These are basically done. Everyone ate them and loved them. You do not have to be a vegetarian or pescetarian or vegan to enjoy this! These brownies are the end result of a brownie mix that requires water, eggs and olive oil to be added to it to create the brownie batter.

20150614_113935(Fruit – Kiwis)

N.B. You can create your own fruit bowls from the low fodmap or find the fruits that you like and use them!

3. Create a budget

4. Identify your closest low fodmap shopping areas

Gourmet Grocers & Health Food Stores in Trinidad & Tobago

N.B. I found some of my low fodmaps at Superpharm, the regular supermarket and the farmer’s market.

5. Make a shopping list

20150611_164605(Shopping – This is what I got from my shopping spree)

6. Go shopping!

7. Start creating!

8. Enjoy the labour of your love!

9. Research more recipes

10. Enjoy!

Your health is your wealth!

Take care of you first!

 

 

Salt N Pepper – The Review

Salt N Pepper is conveniently located in Shoppes of Maraval near to Papa John’s. The restaurant is relatively new just opening in November 2014. They serve Indian and Pakistani cuisine. Their serving portions are quite reasonable and their rates are comparable. Whilst this is not a huge restaurant it fits the description of a more intimate and updated take out/walk in type of set up. The customer still gets waiter service if they decide to dine in. One should note that gluten free and fodmap dieters can comfortably eat at Salt N Pepper. My order was some aloo paratha which I requested gluten free paratha. Their food was good. Yet again I am amazed at the clear distinction between Indian paratha and Trinidadian paratha as they are two totally different things. I have zero complaints about their staff as they were helpful and attentive.

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My suggestions

The restaurant is fairly new and their focus seems to be creating authentic and quality food. I feel as though a few more things could have been done. Of course I am not judging because maybe these things will be rolled out as part of their strategic plan or even marketing plan in the future. But let us not be oblivious to the fact that I have been in marketing, hospitality and tourism for a minimum of eight years.

  • Ambiance: I loved the look it is almost like an Indian diner (the Indian version of the American diner). However, dining out is an experience and even diners set the mood and tone with some music. I would have loved to feel immersed in India while dining. This would have added some vibe and pulled some patrons to return or visit for this experience.

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  • Staff: The staff is so sweet and kind. Whilst I noted only two persons I did hear faint Indian accents echoing from the kitchen. I would have loved to at least interacted at some point with authentic Indian staff to make me feel as if I really went to India without leaving Trinidad. Perhaps this can be implemented where a staff member maintains a role to visit the dining customers when they are eating and simply ask about the customer’s dining experience. Another idea is to interact with the customer by serving them or retrieving their plates.

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  • Marketing: Social media, word of mouth, print advertisement seems to be the “run of the mill” with their advertising. I am not too sure how an average day is gauged in terms of number of patrons and dollars. But during my time there which was just after lunch I only saw about ten persons including myself and a friend. I completely understand that their space is small but I believe marketing is about racking up those numbers. I suggest they tap into product differentiation and try other target markets. I did notice there is some advertisement of similar services offered on their website but I am curious about their leads and follow up on this. They can explore collaboration as a supplier for expos (career fairs, school events or industrial events) and catering for industrial meetings (the industrial sector is forever flooded with meetings and tea plates or snack boxes). They can investigate a partnership with Eat 868 the local gourmet delivery service. Nonetheless this is the digital era and so much can be done for free with access to social media platforms. It basically takes some time to just be creative and plan ways of connecting with the target market and keeping them up to date with the happenings of the restaurant from menu changes to deals and closing times.

https://www.facebook.com/saltnpepper/info?tab=page_info

http://www.saltnpeppertt.com/

Well that’s my two cents they can take it or leave it. Notwithstanding, Salt N Pepper has the right formula. Their food is good and once the product is top notch and the service is okay this model can function. However, this is the world of business so room for improvement will set Salt N Pepper apart from its competitors. Trinidad already has quite a few Indian restaurants. Although they are located in several parts of the country clear distinctions in a well marketed brand will determine whether the clients choose the competitors over Salt N Pepper.

So if you have not been there yet…

Go check them out and take some friends with you!

xoxo

Let’s Go Trinidad and Tobago

Chimichanga- Mexican Fast Food in Trinidad

A Chimichanga can best be described as a deep fried burrito. However the Chimichanga I speak about is an orange food cart that is situated on “the cross” or Cross Crossing in San Fernando. It is found closest to the Kenson Institute just before the traffic lights if you are exiting JTA Supermarket. Also it is usually the last food cart at the end of the food strip of huts. It can also be the first hut if you are driving up the strip just after Kenson heading towards the JTA Supermarket. There you will find a brightly coloured hut named “Chimichanga” and you can find a park as close as possible to it if you are driving. They are open on Fridays and Saturdays from 7 pm – 11 pm.

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The menu at Chimichanga consists of burrito bowls, tacos and burritos. The rates vary for different items. The prices range from TTD$25.00 – TTD$40.00. They are very organized from ordering, production to customer service delivery. The surroundings are clean. The team that works there is outfitted in Chimichange t-shirts which differentiates them for bringing a level of professionalism, marketing, branding and courtesy to restaurant operations even on a cart. There is a certain synergy of passion and love for what they do that should not go unmentioned because it is felt when this same energy is transferred to the customers.

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My order consisted of a fish burrito wrap and chicken tacos (soft shell).  The burrito comprised of Mexican rice, black beans, shredded cabbage, corn, salsa, lime, pepper, sour cream, chips and fish. The tacos were stuffed with chicken, vegetables, salsa, corn, sour cream, cheese and chips. Usually guacamole is added but my friend opted for its omission to the tacos. Both items were delectable bursting with colour, zest, flavour and so much excitement packed into a wrap! Yet, I noticed that the chips sprinkled on the burritos, tacos as well as the wraps and shells themselves  were prepackaged (I know some people who go ballistic over the authenticity of food including myself). All the other items seemed to have been home cooked which contributed to a realistic Mexican appeal even the fish. However, I do understand the model of their business and the need to use prepackaged taco shells and burrito wraps because of the fast food pace, storage, cook time and the list goes on.

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Chimichanga is a recent addition to the food strip in the south land and hopefully it continues to be a star attraction there. It brings diversity and cultural value to the destination Trinidad. I highly recommend that you try them out if you have not done so already. After my first purchase there I can definitely say it won’t be my last. The food is as vibrant and impressive as the Mexican culture and people. It is simply amazing that even though some of the former inhabitants of Trinidad were from Latin America that today we can still share in the celebration of their lifestyle through their food.

Contact Chimichanga today!

https://www.facebook.com/chimichanga.trinidad/timeline?ref=page_internal

1-868-780 – 6954

COCO Dance Festival

The COCO Dance Festival began in 2009 with dance professionals and founders Nancy Herrera, Sonja Dumas, Nicole Wesley and Dave Williams. This festival gives choreographers and dance professionals the opportunity to pioneer approaches to choreography and explore contemporary and post modern forms of dance. Moreover, there is much space to experiment with dance aesthetics. This festival is a dynamic force for propelling the Trinidad and Tobago Dance Industry. It fosters the development of collaborative and interdisciplinary approaches in the production of art, performance and lecture with The University of the West Indies and the University of Trinidad and Tobago’s dance programmes. Basically, it offers mentorship for emerging choreographers by giving them a professional platform for performance and experimentation with direction for development as their steward.

20141002_201807(NeoIndigenA – Santee Smith)

So far the work of founders as well as creative art and dance professionals from Trinidad and Tobago, Jamaica, Canada and the U.S.A have been showcased. This year the festival has a guest cast of the New York Battery Dance Company (supported by the Embassy of the United States of America), The University of South Florida’s Dance Program, The University Dance Company of Texas Tech University (supported by Texas Tech University’s College of Visual and Performing Arts). The COCO screening committee also chose Akuzuru, Brittany Williams, Deliece Knights, Jacob Cino, Jelae Stroude-Mitchell, Jillene Forde, Juan- Pablo Alba- Dennis, Kinesha Charleau, Sade Chance and Santee Smith to perform. The COCO community outreach programme  has selected finalists from the Prime Minister’s Best Village Trophy competition to make their contribution. Other dance entities participating include Ibis Dance Company directed by Sherma Burke, New Edition by Jodie Daniel, Eh Beh Oui Don Don directed by Kizzy Murray. founders and directors like  Sonja Dumas and Dave Williams will also feature their work.

20141002_221723(Summer Fall – Sean Scantlebury  – New York Battery Dance Company)

The calendar of activities include a free film series( four french films in collaboration with L’Alliance Francaise), the annual COCO awards and the COCO Dance Festival programme of performances. There is also the community outreach initiative with a series of master dance classes that are being facilitated by local and foreign dance professionals at TTD$40.00 per class. The types of dance forms include contemporary modern, contemporary Amerindian, Zena Rommet Floor Barre and Modern African Caribbean techniques. The COCO Dance Festival itinerary starts on Friday October 3, 2014 at 6:30 p.m. (inclusive of the COCO Awards). On Saturday October 4, 2014 there will be outdoor/indoor spatial presentation at 6:30 p.m. However, showtime is at 7:30 p.m. On Sunday October 5, 2014 there is an outdoor/indoor spatial presentation at 5:30 p.m with showtime at 6:30 p.m. Tickets are only TTD$100.00. They are available at Alliance Francaise, The Bread Basket in St. Ann’s and Woodbrook, participating choreographers and Queen’s Hall.

20141002_203627-1(Oshe – Sherma Burke – Ibis Dance Company)

After being invited to attend the dress rehearsal for the COCO Dance Festival last evening at the Queen’s Hall we realize the commitment that this country (public and private stakeholders) has made to its creative arts industry. This is not to be taken lightly. An industry can only grow and develop further from partnership, collaboration, stakeholder relationship, excellent quality and quantity of resources, zero tolerance for laissez faire attitudes, an ambition to improve, a strong recognition for standards and their maintenance of them. They identify that dance is an art form and like true connoisseurs of this art form Sonja Dumas and her team appreciate that there is no room for sub standards. Rehearsal after rehearsal they must get it right because the international stage is watching. But this is not the only reason. Aside from the fact that this is the social media era where any click on a camera phone literally puts Trinidad and Tobago on the map Sonja and everyone participating must ensure that quality of production is up to par  because this affects end result of production.

20141002_202409(Intomergence – Jeane Travers)

The design thinking behind costumes, choreography, musical arrangements, programme structure all tie together to evoke emotions and convey the visionary’s (committee’s ) concept. Last evening, locals and foreigners performed on the same stage. There was a high rank of execution and delivery to the audience. However, there was enough clarity to distinguish among the Caribbean, American and Canadian dance professionals. Simply, each contingent owned their dance aesthetic identity which is most important in any art form. I could not choose a favourite for the night because they were all exceptional. They communicated a plethora of  undertones; love, happiness, sadness, pain, struggle, freedom,celebration and so much more which were easily identifiable. The couples, solos, trios, groups were all on point. Their exchange and collaboration made for the perfect night allowing the viewers to vicariously live through their performance. (Yes it was that authentic even though we were just observing!) Yet, it was the design management of the production that allowed for the COCO Dance Festival to be identified as such a superior creative arts brand in Trinidad and Tobago and the Caribbean.

20141002_222927(Striking – Jacob Cino)

Overall, the advent of training sessions, the exposure to foreign work and these outstanding dance personas, the support of local dance institutes, production companies, the passion for dance and the  national pride exist to promote the art form as an international brand with its distinct aesthetic. They  signify advance development for the creative arts sector in Trinidad and Tobago. The “powers that be” should carefully consider the magnanimous implications of future development and promotion of the creative arts sector. The COCO Dance Festival is already a box office hit. One can only suggest that  creative arts as a solution to the migraine of diversification in Trinidad and Tobago (an ironically already diverse destination) would result in the catapulting of a more sustainable and stronger economy.

So what are you still waiting for?

Go get your tickets!

Don’t miss out on this experience!

https://www.facebook.com/COCODanceFest

Thank you Liza Miller ( Estuary PR)

for your invite to cover

The COCO Dance Festival

xoxo

Let’s Go Trinidad and Tobago