When most peo­ple pic­ture a dough­nut, a clas­sic glaze or even a choco­late-cov­ered ring with colour­ful sprin­kles might come to mind. But 24-year-old part-time chef Sharde Trim­ming­ham is swap­ping the pre­dictable fill­ings and top­pings for cre­ations in­spired by lo­cal flavours and gourmet in­gre­di­ents.

Spicy drinks are hav­ing a mo­ment, and it’s no longer just stan­dard spicy margs and bloody marys. Bar­tenders are get­ting ex­per­i­men­tal to cre­ate the per­fect com­bi­na­tion with a kick.

At 19, Ale­jan­dro May­ers bal­ances mak­ing hearty mac­a­roni pies, craft­ing gourmet fruit tarts and work­ing as a line cook at a pop­u­lar restau­rant, all while pur­su­ing a dream of trans­form­ing Trinidad and To­ba­go’s culi­nary scene. Af­ter win­ning the Ju­nior Chef ti­tle in The Tourism In­dus­try As­so­ci­a­tion of T&T’s Flame & Spir­it 2026 Com­pe­ti­tion, his long-term goal is to open what he hopes will be­come the Caribbean’s first Miche­lin-starred restau­rant.

The art of mak­ing the per­fect cook­ie is a skill not every­one pos­sess­es. But busi­ness own­er Seani­ka Samuel has spent long hours per­fect­ing her gourmet recipe through tri­al and er­ror to en­sure the rich­est taste with an amaz­ing tex­ture. Most im­por­tant­ly, it won’t cost you $500.

What be­gan as cher­ished child­hood mem­o­ries and a love for Christ­mas has blos­somed in­to one of Cen­tral Trinidad’s most unique her­itage at­trac­tions.

Love was in the air in Mo­ri­ah on Sat­ur­day as one of the most pop­u­lar To­ba­go Her­itage Fes­ti­val events at­tract­ed hun­dreds of peo­ple. Guests spilled out­side the Mo­ri­ah Mora­vian Church Hall for the re-en­act­ment of the tra­di­tion­al Ole Time Wed­ding.

Ad­mit it: check­ing your phone be­fore tuck­ing in has be­come a fa­mil­iar habit. You tell your­self it’s just one mes­sage, a quick glance at so­cial me­dia, or one last email.

T&T has earned its spot on the world stage through its im­pres­sive culi­nary her­itage. Our rich, flavour­ful melt­ing pot of cul­tur­al cook­ing prac­tices is un­like any oth­er. But our love af­fair with “sweet” Tri­ni food may come with a cost to our health.

For many pa­tients, the phrase is dis­cov­ered ac­ci­den­tal­ly. A rou­tine ul­tra­sound. A CT scan done for ab­dom­i­nal pain. A blood test show­ing mild­ly ab­nor­mal liv­er en­zymes. In some peo­ple, it re­mains sta­ble for years. In oth­ers, it be­comes the first qui­et chap­ter of a far more se­ri­ous sto­ry: in­flam­ma­tion, scar­ring, cir­rho­sis, liv­er fail­ure or liv­er can­cer.

Au­gust va­ca­tions are here and bumped heads and skinned knees are in­evitable. Many can be pre­vent­ed by su­per­vis­ing chil­dren and cre­at­ing a child-safe en­vi­ron­ment. But it’s im­pos­si­ble to pre­vent every scrape and bruise. Lit­tle boys and ad­ven­tur­ous girls will get in­to trou­ble, no mat­ter what you do.

French Am­bas­sador Guil­laume Pierre opened his of­fi­cial res­i­dence in St Clair on June 24 to host a net­work­ing re­cep­tion cel­e­brat­ing 50 young women from the Young Women Em­pow­ered to Serve (YES) Lead­er­ship Pro­gramme, de­clar­ing the space a haven for wor­thy caus­es.

“I am now the Arch­bish­op of a rav­aged city which looks like the cities of Eu­rope at the end of World War II,” Arch­bish­op of Port-of-Spain An­tho­ny Pan­tin said in a ser­mon days af­ter the 1990 coup at­tempt end­ed.