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Romain Virgo hails from the Saint Ann Parish in Jamaica. He rose to prominence in the television choir contest: All Together Sing. He then went on to win the Digicel Rising Stars competition, who was the youngest contestant to ever win top prize at the competition. Virgo has performed at dances and many stage shows on the island, including Rebel Salute, Passa Passa, and Weddy Weddy. He has also performed in Europe and North America.
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What we are about Our product is unique because this magazine targets Jamaican culture on the island and worldwide. This magazine affirms identity and builds community selfesteem. We will not only bring entertainment, but also provide information in areas of health, education, entrepreneur and environment. Writing for Jamaican Diaspora Magazine Our publication contains articles from our advertisers and contribution writers. The goal is to share positive information. If you are interested in giving out your expertise or knowledge, let us know. Community involvement is the objective.
How to place an AD If you would like to advertise, please contact us. We will promote your product or special event. By letting us know who or when your special day is, it prevents dual scheduling. The intention is to complement not compete; remember unity is strength.
Published by JK Productions To contact us, visit www.JamaicanDiaspora.com
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Contributors
Myrna Loy
Karl A. Mitchell
Horane Smith
Patrick Gaynor
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Contents
Book Club Cinema Scene Musical Notes •
Chino
Recipe Corner •
Jamaican Rum Cake
• • • •
A Holiday in MO'BAY Who’s the Best Olympian Ever: Michael Phelps or Usain Bolt? Jamaican Culture Influences the World Jamaica Jamaica
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- Chino Daniel “Chino” McGregor is a Jamaican singjay whose star began to rise in 2010, thanks to his “global” style of dancehall. Growing up in a musical household meant Chino was exposed to many genres beyond his beloved reggae, but it was a move to America and a job at the label Slip N Slide that really expanded his style. Chino even today does not want to be categorized but rather sees himself as a musical artiste since he plays instruments such as guitar, drums, piano and bass. Furthermore he can sing, rap and dj, he writes, co-writes and produces tracks for artistes such as Daville, TOK, Wayne Marshall, Elephant Man, Kiprich, Delly ranx and of course his father, Freddie McGregor. Having had the opportunity to learn all about music from the cradle due to the fact that Big Ship studio is his “home”, Chino undoubtedly will be one of the biggest artiste in Jamaica. Since being a child he had the chance of observing and learning from the best, legends such as the late Dennis Brown, Marcia Griffith, Judy Mowatt and Gregory Isaac as well as dancehall icons such as Bounty Killa 10
and Beenie Man to name a few. These interactions resulted in an in depth knowledge of recording and production techniques. This multifaceted artiste has toured major countries and their cities, including: New York, Miami, Alabama, Mississippi and London, numerous parts of Europe, Africa, Japan, Bermuda, U.S Virgin Islands in addition to various Caribbean Islands. Chino, who completed a three month US and European tour alongside his father and other Big Ship artistes in the summer of ’09 plans to release two albums this summer, Never Change, for the Japanese market and the US.
He is the son of reggae legend Freddie McGregor.
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- Jamaican Rum Cake
INGREDIENTS:
½ cup Jamaican white rum
1 box yellow or white cake mix
GLAZE:
1 small box instant vanilla pudding
1 cup butter
3 eggs
1 cup granulated sugar
½ cup vegetable oil
¼ cup water
½ cup water
¼ cup Jamaican white rum
DIRECTIONS: Preheat oven to 325° F Grease tin with butter, then dust with flour or spray tin with nonstick cooking spray. Combine cake mix, vanilla pudding, eggs, oil, water and rum in a large mixing bowl. Beat for 2 minutes until smooth. Pour batter in prepared tin, bake for 1 hour. Prepare Glaze while cake is in the oven. Combine butter, sugar and water in sauce pan and bring to boil for 1 minute. Remove from the heat and add the rum to the mixture, mix thoroughly. Remove cake from the oven when done, do not cool. Pour rum glaze onto the hot cake. Set cake on cool rack to cool.
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