Er­ic Lewis–fond­ly called His Roy­al High­ness (HRH) by the late vet­er­an jour­nal­ist Louis Homer–strives to live up to his hon­orary ti­tle. Lewis is the cu­ra­tor of the two mu­se­ums in Moru­ga and is the own­er of the largest cul­ti­vat­ed plan­ta­tion es­tate in Moru­ga. His es­tate used to be 194 acres but has been re­duced to 182 acres be­cause of ero­sion. He sup­plies the lo­cal and in­ter­na­tion­al mar­ket with plan­tain, cas­sa­va, pump­kin, co­coa, pep­pers, pi­men­to, paw­paw, the fa­mous Moru­ga scor­pi­on pep­per and nu­mer­ous oth­er crops and fruits.

Twen­ty-year-old per­son­al train­er and gym in­struc­tor Kireem Charles ex­udes ra­di­ant health. His im­pres­sive physique bal­ances func­tion­al mus­cle with sym­me­try and pro­por­tion with ten per cent body fat. The wide shoul­ders and small waist­line ac­cen­tu­ate the dis­tinc­tive v-ta­per and his mus­cu­lar fig­ure looks like it has been care­ful­ly carved.

In the last few months, the world has turned top­sy-turvy. Sit­u­a­tions on which we de­pend­ed have changed overnight, and for some, sources of in­come have been re­duced to lev­els which are deeply con­cern­ing. The abil­i­ty to sup­port de­pen­dents fi­nan­cial­ly—and even so­cial­ly—have be­come very re­al prob­lems for many peo­ple. Here are some of the is­sues in this post-lock­down sce­nario:

Dur­ing the COVID-19 cri­sis in the US an­i­mal shel­ters have seen an in­crease in an­i­mal adop­tions by peo­ple seek­ing com­pan­ion­ship or who want to take care of a pet.

Think­ing about try­ing the ke­to di­et; then we must look clos­er at the ke­to­genic di­et. This di­et is one where the car­bo­hy­drate in­take is dras­ti­cal­ly re­duced and the fat in­take in­creased. This re­duc­tion in car­bo­hy­drates puts the body in­to a meta­bol­ic state called Ke­to­sis. In this state the body be­comes more ef­fi­cient at burn­ing stored fat for en­er­gy, caus­ing mas­sive weight loss. Turn­ing fat­ty acids in­to ke­tones in the liv­er is al­so an­oth­er ef­fect of the Ke­to­genic di­et. This cre­ates an­oth­er sup­ply of en­er­gy for the brain. In re­cent times this type of di­et­ing ap­pears to be trend­ing on many so­cial plat­forms.

The beach­es are fi­nal­ly re­opened and many Tri­nis are head­ing down to Mara­cas Bay for a re­fresh­ing bath and their first bite of long-await­ed fresh­ly made bake and shark. Lykael Ahye, own­er of Ha­vana Bake and Shark (for­mer­ly known as Mona’s Bake and Shark) is ready to wel­come all hun­gry Tri­nis back for the beach’s sig­na­ture dish. Lykael’s fam­i­ly have been fry­ing up bake and shark for over 50 years along the Mara­cas shore, treat­ing beach-go­ers to de­li­cious lo­cal cui­sine. De­spite the chal­lenges of 2020 af­fect­ing many small food busi­ness­es, Lykael is mo­ti­vat­ed now more than ever to con­tin­ue her fam­i­ly lega­cy of ex­cel­lent bake and shark with Trinidad and To­ba­go. Propa Eats sat down with Lykael to hear her sto­ry, goals and aspira­tions as she push­es for­ward as a young suc­cess­ful en­tre­pre­neur.

1 In an emp­ty cold pan on your stove­top, lay out your ba­con slices on the pan. Cook ba­con low and slow, the ba­con will be­gin to re­lease some of its fat.

San­coche Bhagee is more than a dish, it’s a melt­ing pot. To­day when we hear “bhagee” we think of dasheen bush and lit­tle else. But Pe­ter Pariag, who wrote about East In­di­an cui­sine back in 1975, de­scribed bhagee as con­sist­ing pak­choi, mus­tard leaves, poi leaves, dasheen leaves, young sweet pota­to leaves, young cas­sa­va leaves, young pump­kin leaves and more! Yet such a lush blend­ing of var­i­ous veg­eta­bles was not born from rich­ness, but re­source­ful­ness.

Bake this cheesy dish for your Dad for Fa­ther’s Day, he’ll def­i­nite­ly be go­ing back for sec­onds. In­fused with fresh lo­cal herbs like pi­men­tos and chives plus an ar­ray of fra­grant aro­mat­ic spices, this mac and cheese is burst­ing with flavour. Use Nestlé Car­na­tion Evap­o­rat­ed Milk to achieve the best cheese sauce that’s per­fect­ly thick and in­cred­i­bly com­fort­ing. Get an amaz­ing gold­en crust, sea­soned with Mag­gi Sea­son-up! All-Pur­pose Pow­dered Sea­son­ing.

Find­ing a gift for Dad is al­ready a tough call. Read our list of de­li­cious food and drinks that make the per­fect gifts. Feast your eyes on these unique Fa­ther's Day food gifts he will ac­tu­al­ly en­joy!

Up­grade your at-home brunch game with this de­light­ful Brandy and Anise Sour cock­tail. Sweet­ened with a unique and sim­ple anise in­fused sim­ple syrup, you’ll en­joy each sip. The rich, vel­vety tex­ture of egg whites makes for frothy, deca­dent cock­tail per­fect for brunch. Sur­prise your fam­i­ly this Fa­ther’s Day week­end with this brunch-ap­proved show­stop­per.

Many fam­i­lies cel­e­brate Fa­ther’s Day to­geth­er with a out­door grilling lime. Show ap­pre­ci­a­tion for your Dad with a big juicey Fa­ther’s Day cheese­burg­er. Noth­ing says I love you like a good ‘ole cheese­burg­er! Here are some tips that I found to be ex­treme­ly use­ful when cre­at­ing the best cheese­burg­ers you’ve ever made.