The alum­ni as­so­ci­a­tion of Bish­op Anstey High School, Port-of-Spain (BAHS) held its an­nu­al lun­cheon on Ju­ly 4, 2026, to ben­e­fit the school’s roof.

The ben­e­fits de­rived from dance are mul­ti­fac­eted. From its aes­thet­ic flu­id­i­ty to its abil­i­ty to cre­ate phys­i­cal, men­tal and emo­tion­al ful­fil­ment, the art form has long been a go-to from a holis­tic well­ness per­spec­tive.

The cur­tains came down on the 2026 St Kitts Mu­sic Fes­ti­val af­ter three nights of per­for­mances that blend­ed in­ter­na­tion­al head­lin­ers with Caribbean tal­ent, reaf­firm­ing the event’s sta­tus as one of the re­gion’s pre­mier sum­mer mu­sic fes­ti­vals.

US-based singer An­isha Joseph is lay­ing her heart on the line in song to en­cour­age every­one in her na­tive land, Trinidad, and be­yond to live in love.

It’s not that Kafe Blue is typ­i­cal­ly short on mu­si­cal en­er­gy, but vo­cal­ist Aneela Maraj-Wal­lace, her cast of ac­com­plished singers and The Smooth Op­er­a­tors Band brought fresh vi­tal­i­ty to the mu­sic of Niger­ian-British pop icon Sade Adu on Ju­ly 12.

As melod­ic and rhyth­mic as the heart­beat of the steel­pan is, the in­stru­ment was not al­ways fa­mil­iar to in­ter­na­tion­al au­di­ences. Sev­en­ty-five years lat­er, a new the­atri­cal pro­duc­tion is pay­ing homage to the gru­elling jour­ney that first took the steel­pan be­yond T&T’s shores.

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.

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.

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.

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.

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