Spices and sea­son­ings crack­le and crunch un­der the weight of the lorha, re­leas­ing an in­tox­i­cat­ing scent—and you just know some­thing good is about to go down in the kitchen. If this sce­nario rang any bells for you, then you’re a lucky per­son, and you know the val­ue of the orig­i­nal way of grind­ing up sea­son­ing in your aa­je’s (pa­ter­nal grand­moth­er) and nani’s (ma­ter­nal grand­moth­er) kitchens. Yes, we live in the age of food proces­sors and grinders, but can any­thing tru­ly re­place the good ole sil and lorha? I know I am nev­er giv­ing up my tawa for a grid­dle, so if you are lucky enough to have the true and tra­di­tion­al sil and lorha, I doubt you would want to give that up ei­ther.

The sin­gle most com­mon ex­cuse I hear from peo­ple is “I don’t have enough time to work out.” Let’s do this to­geth­er, very sim­ple math, sev­en days in a week, twen­ty-four hours in a day, which means there are 168 hours in a week. So, let’s just say for de­bate sake you work sev­en days a week eight hours shift, that’s 56 hours, you sleep eight hours, that’s an­oth­er 56 hours, so we are 112 hours. You com­mute back and forth to work for let’s say two hours, now we are up to 114h hours. Ok so now you are go­ing to give me the sec­ond de­gree dance about gro­cery shop­ping, run­ning er­rands and fam­i­ly time. Ok! Let’s back up a bit and take three hours per week to do your gro­cery, we are now at one hun­dred and sev­en­teen 117 hours. Clear­ly fam­i­ly time is para­mount so you can take 40 hours out of your busy week to bond with the fam­i­ly, this brings us to 157 hours. Now you are left with eleven hours for er­rands but still the ex­cuse hov­ers over your head and you have no time to take care of your health. In­stead, you are go­ing to spend the mon­ey you have been work­ing so hard for at the doc­tor’s of­fice be­cause you don’t feel too good.

As the say­ing goes “the on­ly con­stant is change”. Even though change is in­evitable, it does not make it any eas­i­er for us to ac­cept. Big changes such as a di­vorce, death of a loved one or loss of a job can be dif­fi­cult for many adults to cope with. These changes are es­pe­cial­ly dif­fi­cult for our chil­dren whose young brains are still de­vel­op­ing. While they may not be able to ex­press ver­bal­ly that they are hav­ing dif­fi­cul­ty with a change, you may be able to rec­og­nize it by their re­ac­tions and changes in emo­tions.

The sys­temic lu­pus ery­the­mato­sus (SLE) or Lu­pus as it is com­mon­ly called is an au­toim­mune dis­ease where the body’s im­mune sys­tem mis­tak­en­ly at­tacks healthy tis­sue. This dis­ease is a mul­ti-or­gan dis­ease which can af­fect the skin, joints, kid­neys and brain, just to name a few. Al­though the cause of lu­pus is not clear, it is be­lieved to be linked to fac­tors such as ge­net­ic, en­vi­ron­men­tal, hor­mon­al and even cer­tain med­i­cines.

We may sel­dom step out­side the box of our re­al­i­ty to no­tice, but over the past three decades, there have been ma­jor fo­cus­ing events that have changed the way we live our lives. From 9/11 to Covid-19, we can no longer say such events we have on­ly read about in our his­to­ry books. We’ve ac­tu­al­ly lived through these events that have changed our lives and for fu­ture gen­er­a­tions to come. For the past five months dur­ing this Covid-19 pan­dem­ic, Pub­lic Health mea­sures to pre­vent in­fec­tion spread, that have ex­ist­ed with the pub­lic be­ing un­aware of them, now form the ba­sis on which we live our lives. It is in­deed an un­com­fort­able po­si­tion to ex­ist in, but if we do not learn from this ex­pe­ri­ence, mankind’s fu­ture looks quite bleak.

The tim­ing couldn’t be more ap­pro­pri­ate. The ac­tion, per­fect­ly synced. It’s al­most as though the Uni­verse called on Caribbean singers like Isas­ha, Tur­bu­lence, Caple­ton and oth­ers of the reg­gae mu­sic move­ment, to speak up.

It may have been a fa­mous say­ing of Hip­pocrates, but it is al­so the mot­to by which Dr Joel Teelucks­ingh lives.

The world was spun up­side down and just as con­struc­tion work­ers were in the process of lay­ing down the foun­da­tion of the High­landers Steel Or­ches­tra’s new pan the­atre, when Covid-19 struck a hate­ful chord, tun­ing out a clo­sure of what was con­sid­ered non-es­sen­tial busi­ness in­clud­ing con­struc­tion.

There’s noth­ing more com­fort­ing than a big bowl of creamy, cheesy pas­ta. So luck­i­ly for you, this recipe tastes ex­act­ly like your fa­vorite restau­rant-style pas­ta Al­fre­do — ex­cept we added a few more in­gre­di­ents, so it’s burst­ing with sa­vory sun-dried toma­to and herb fla­vor. Be­cause of the toma­to, this toma­to Al­fre­do sauce turns slight­ly pink, which is dif­fer­ent to the tra­di­tion­al white Al­fre­do sauce we’re used to. Best part is you don’t have to leave your house to en­joy it.

Par­faits orig­i­nat­ed in France and it trans­lates to “per­fect”. That on­ly seems fit­ting, since that’s ex­act­ly what this dessert is: per­fec­tion in a glass. These lay­ers of plump, soft berries, whipped cream and crunchy streusel are easy to as­sem­ble and sat­is­fy all your sweet crav­ings.

Bake and Shark, or Shark and Bake — what­ev­er you call it — is ar­guably Trinidad and To­ba­go’s most fa­mous food. It’s the first stop you make at Mara­cas be­fore even putting your toes in the sand. And that makes to­tal sense.

San Fer­nan­do May­or and CEO of Caribbean Air­lines Skif­fle Steel Or­ches­tra Ju­nia Re­grel­lo ini­ti­at­ed a hu­man­i­tar­i­an ef­fort to as­sist mem­bers of South­ern Marines Steel Or­ches­tra with food ham­pers. This has come about in the band’s time of need since the cri­sis of the world­wide pan­dem­ic COVID-19 has left many fam­i­lies with­out.