POP: Under 30 by Michael-Kale Füller

How to use our magazine

scroll Through Content Menu Download Link External Links

More Content Video Links Interesting Links

POP: POT OF PROTEUS Discover the best talents in Belize. From exquisite designs, small business ventures and upcoming entrepreneurs, some of the greatest works Belize has to offer often goes unheard of. Allow POP to uncover a world of endless possibilities.

Issue Theme: Under 30 Our pilot issue aims to expose young and fresh Belizean talent in a raw light, in order to allow these talents to reach mass audiences. Letâ&#x20AC;&#x2122;s discover a side of Belize, the true heart, soul and foundation of youth in Belize today.

Follow us: www.facebook.com/pop www.facebook.com/thedesignhaus www.pinterest.com/pop www.instagram.com/pop www.twitter.com/pop POP, s.r.o. 2016 | All rights reserved. www.thedesignhaus.org | ddesignhaus@gmail.com

Cover Photo Model: Crystal Samos Makeup Artists: Mariselle Marin - Muse Photographerâ&#x20AC;?: Michael Fuller Stylist: Justin Josimar

ORDER AND ENJOY

PRINTED POP Volume 1: Under 30

$20BZD

POP 1 IS PRINTED! DO YOU LIKE OUR ONLINE TEASER OF POP? NOW, YOU CAN HAVE THE VOLUME IN PAPER AS WELL WITH EXTRAS. REQUEST A COPY AT OUR WEBSITE: WWW.THEDESIGNHAUS.ORG

Prints currently availabe only within Belize. Some Restrictions apply. 6

Kerway 可畏工作

CONTENTS - VOLUME | 1

EDITORIAL

03| RISING ENTREPRENEUR

01| BUDDING ARTISTS

04| PASTRY CHEF

Ilona Smiling

Aurelio Sanchez

02|CHEF’S LIFESTYLE

05| CREATIVE MINDS

Chef Adán Reyes

Misael I. Canto

Crystal Samos

The Design Haus

Carlon Gallego

Justin Josimar

06| DESIGN & MARKETING

07| UNIQUE FURNITURE

08| FASHION OUTLOOK

VOLUME 1 | UNDER 30 editors: Justin Magaña + Michael K. Fuller

“Talent is cheaper than table salt. What separates the talented individual from the successful one is a lot of hard work.” ― -Stephen King What is talent? Belize may just be your next stop in finding some of the best, unexposed and raw talents nestled in this little country we like to call home. Talent often is unexposed or undermined in the world we live in today. These ideas and the passion that comes along with them often are not developed further, either because of a lack of resources, finances or simply put, exposure. Pot of Proteus helps to bridge that gap by granting free exposure beyond the borders of Belize. “Under 30,” our first issue’s theme, is to represent the young and fresh talents of Belize from entrepreneurial skills to the arts and lifestyles of youth in Belize. These young women and men have worked hard in making a name for themselves and along with their passion and compassion, they’ve become independent power houses on the rise in making their marks in Belize. Our digital magazine will be available on our social media outlets for free download to Belizeans and their peers as well as being available on ISSUU, which is an online platform for high-end magazine to reach the masses. With this modern take on a traditional magazine, we hope to not only get the young populace the right kind of exposure, but to also put Belize on the market as a thriving society; where youth especially are uplifted with the idea that they can make something of themselves. This package will suit the needs of travellers, distributors and the needs of the everchanging technology landscape, in order to cover a much wider target audience than the magazine could do in the past. Join us in Celebrating POP: Under 30. We hope you enjoy reading. Your POP Team.

01 |

Photo Courtesy of MGPHOTOGRAPHY

BUDDING ARTISTS Ilona Smiling

Her artistic style is very versatile, from theatrical performances, musical composition and visual art, Ms. Smiling has always had a deep love and passion for anything related to art. She holds an AA degree in General Studies and Fine Art, a BA in Criminology and a Major in Cultural Creative Industries and Art Management, from the Taipei National University of the Arts. Since 2013, she returned home and worked for 2 years as a curator for the Museum of Belize and since leaving has continued working independently as an artist. She continues to bring a fresh and international perspective to all the projects in which she has been involved.

We had the opportunity to talk to Ilona and catch up on her life back here whilst in Belize; she has been doing really great for herself. Having the opportunity to study in Taiwan, Ilona has grown tremendously with experiences and has since started her own artistic jounery. She explains she still has much more learning to do yet. Here’s our interview with this budding artist.

Can you give us a brief introduction to what art means to you? ~ Hmm, I’m still trying to figure that out actually. My definition of it changes frequently. Tell us about some of the work you’ve done in Belize, using art as your platform? ~ I’ve participated in the BAFFU Magazine’s launch and art show, I’ve also done Katie Usher’s Lab Series, which I must say has always been my favourite show to be a part of. I’ve also done the women in art exhibitions as well as had my own small show when I opened my studio. It’s small and private and I can create whatever weird creation I want, without anyone standing over me saying “that’s not art”. What is a day in Ilona’s life like and what do you do in your spare time? ~A day in my life? Hmmmm (scratches chin), it depends on the day to be honest. Some days its wake up, eat, work, and sleep. However, if I’m working on an art project, most days I just work and rarely sleep or eat. I have this compulsion when doing any art work that I must finish it or at least do as much as I can before I go to bed. If I don’t do all I can do in the day, then I can’t sleep. I’ll be up all night thinking about what I could have done.

How do you motivate others and handle criticism of your brand and what you’re trying to accomplish? ~Honestly, I’ve learned to say ‘that’s not worth it’ a lot over the past few years. If did my art to please everyone, then I wouldn’t be calling myself an artist. There will also be people who will never get what you’re trying to achieve with your artwork and that is OK, because you’re not doing this to please people, you’re doing this for yourself. Who loves it will love it and those who don’t, won’t, and that is OK. Just keep working on yourself and your artwork and you will gain the success you want. Tell me about an exciting project that you’ve worked on recently. ~Well, I can’t tell you just as yet because it is a work in progress. I started it 6 months ago and can’t tell you the details until phase 1 is complete. What was the biggest risk you’ve ever taken and what did you learn from it? ~The biggest risk that I have taken is this recent “project” that I am doing. I shouldn’t call it a project but I’m taking myself and my art in a totally different direction. I’ve basically given up everything that I have ever worked for to try and achieve an “unattainable” goal. But hey, if I don’t try and give it my all I will never know. Having studied in Taiwan, how has life there, the culture and the people influenced both your life and your art? ~Taiwan has become a second home to me and probably always will. I grew up a lot while studying there and I developed a lot of confidence. While studying in Taiwan, I attended the Taipei National University of the Arts. I stayed in the dorms so I was surrounded by artist 24/7. There would be nights when we would all just hang out in the art studio and paint or you’re just there with you friends creating ideas for shows, films, sculptures, music; these nights were the best. It was just a none stop flow of creative ideas to help us grow artistically and we all just wanted to see each other succeed. I was used to this kind of environment for a couple years, you know the kind of environment that encourages you to actively give idea. When I came back home though, it was a another story. Not everyone appreciates good ideas. In fact, some are offended when I give ideas, so I’ve learned to keep all my good ideas to myself and silently walk my own path to success (snaps).

Who has been your biggest support in your endeavours and how has this played out in the success of your brand? ~Well, my family has helped me out a lot, especially my grandmother. I pleaded with her to let me have the garage and clean it out to do my studio. After months of planning and negotiating she said yes! Apart from my family, I actually have who someone I like to call my Fairy God Mother. It seems that she is always there with an opportunity for me that she knows will help me grow artistically and personally. I’ll always be grateful to her for helping me through those dark days and for never giving up on me. It’s always good to know that you have someone looking out for you in the world. In your opinion, how important is it to be successful and how should one go about that? ~Success should be measured by your own merit and no one elses. Don’t let someone else tell you that you’re not successful because you don’t have what they have. Also, the only way to achieve success is to NEVER compromise your art. As an artist, there will be a moment in your life in which you begin to wonder whether or not the pain you are putting yourself through is worth it. For me the answer is yes, it is worth it. I just have to keep focusing, growing and evolving with everything. Success isn’t something that you achieve once, it is something you must constantly work at. At this present moment, I might not have everything that I want or need and I might not be where I want to be, but every day that I get to wake up and create something new and receive positive responses for my work, well that’s success for me. But, it doesn’t mean I must stop there. I must work every day to be more successful than I was yesterday.

Are you more conservative/traditional or liberal/expressive or a combination of these? ~I’m not any of these actually (giggles). I really don’t know what to call my art. The paintings are all abstract and they have different images (according to people) but I don’t know what exactly to call it. I’m definitely not conservative or traditional, and in some ways I am liberal, but I’m not solely these things. Most of the time I have a spiritual emotion when doing them. What would you say to a 5-year-old version of yourself today based on your journey thus far? ~’I’m sorry it took so long to go after our dreams. I’m also sorry that I didn’t have enough confidence to take a chance on myself and I’m sorry that I allowed them to lead me astray. I’m also sorry they took away our red pillow. I really don’t know where it is, but I miss it too.’ What is next for Ilona in the art world? ~You have to wait and see

It was super fun catching up with Ilona and we absolutely cannot wait to see what secret project she has in store for us within the year. If you’d like to get in touch with her feel free to find her on facebook at www.facebook.com/ilona.smiling Your POP Team!

02 |

CHEF’S LIFESTYLE Chef Adán Reyes

Photo Courtesy of Nahil Mayab. Photographed by Lionardo Melendez

Adán Reyes is one of Belize’s underdog and upcoming chefs. Adán graduated from “Escuela de Atla Cocina Costa Sur” in 2011 with a Chef Cocinero Diploma. He also obtained a certificate in “Gerencias Alimentaria” in Guatemala in that same year. With his passion for cooking and using a wide array of spices, locally sourced produce and meats, he creates some of the best fusion cuisine out there. From his Chicharron Encrusted Chicken to his special Flambés, be sure to join him with an appetite that he’ll surely sedate.

CHICHARRÓN CRUSTED CHICKEN INGREDIENTS 6 ounces of boneless chicken breast ½ cup crushed fried pork skin (chicharrón) ¼ cup bread crumbs 2 cloves garlic 1 tablespoon olive oil 3 eggs salt & black pepper to taste cilantro

Method Pre-heat your oven to 375 degrees.

Take a few handfuls of the pork skins and place them on the i

plastic ziplock bag. Using a rolling pin, crush the pork skins un

crumbled. A fine consistency is perfect for this chicken. In a m place eggs and whisk them. Add chopped cilantro

to the mixture.

Mince garlic and rub chicken breast with it. Add salt and black

pepper. However, do not add too much as the pork skin has sa

Dip your chicken in the egg mixture until fully coated and then

chicken to the pork skin mixture until fully coated.

Bake chicken for almos 20 minutes until cooked and tender

Can be served with sautted vegetables and brown rice. 26

inside of a

ntil

médium bowl

alt.

n add

By: Chef Adán Reyes

We stopped in to chat with AdĂĄn about his life as a chef. We had quite the interview and an indept view of all the hard work it takes to be in the food industry, especially in a developing country such as Belize. Hereâ&#x20AC;&#x2122;s what he had to say.

Tell us a little about your culinary experience here in Belize? ~My experience in Belize is still growing, but I can tell you that I admire Belizeâ&#x20AC;&#x2122;s gastronomy because of it is filled with a diversity of cultures making it a unique type of gastronomy. Travelling throughout Belize, enjoying the cooking and eating of traditional dishes prepared with unique ingredients such as recado, coconut, cilantro, curry, oregano, black pepper, habanero and so on, makes a young chef like myself super excited. Being in touch with a multicultural gastronomy has helped me to create my own dishes that are a fusion of the contemporanean cuisines, using traditional ingredients and techniques of the Belizean gastronomy. What were some of your inspirations when growing up? ~Growing up, I had always believed that everything is possible in life if you believe in it. I truly believe that if you set your goals and follow it the exact way you planned, you can accomplish anything desired. I am inspired by the necessity of doing something different and unique; I have a great satisfaction seeing people enjoying something I have created. How do you think tourism has impacted the food industry in Belize as well as creating a platform for chefs to branch out more? ~Tourism creates many job opportunities for talented and passionate people; tourism opens doors for chefs to branch out their work, while also helping many to master and professionalise their work to continue serving the industry. What is your creation process when coming up with a new meal? ~First, I like to think on that what is going to be created, must be something unique, with a lot of flavours and different textures. The next step is making sure that I am using local and organic products. Also, I like to think that what I am creating, can truly be a representation of our culture.

What does Adan bring to the table when it comes to culinary arts in Belize? ~Fusion cuisine is what I bring to the table; in a country with diversity and culture, it is easy to play with many flavours. How would you help lead any aspiring chefs out there in Belize to start their passion in Culinary Arts? ~When I do have the opportunity to work with people that show great interest, I may share ideas and methods to help them help themselves, I’d share some of my experiences and I always encourage them to open themselves up to the idea of learning new things and to always do so professionally. What is one of your favourite ingredients to work with? ~I found that almost everyone is seduced by the sweet smell of garlic simmering on a hot plate. It emanates from kitchen and the aroma draws you in, making you feel hungry. Garlic is one my favourite ingredients of all time to use when cooking. What is the dream for Adan in culinary arts in Belize? ~I would like to have my own catering service and have themed events. Last day on Earth, what city/country are you eating in? ~I would definitely have to say Thailand. I love their cuisine and I love the combinations of so many herbs and spices in each dish, producing complex flavours that somehow come together like orchestral music. What is your most embarrassing cooking moment? ~Years ago, when I was in culinary school, we had a photographer from one of the local media houses taking pictures of students and the school grounds. The master chef asked me to do some flambé, so as to have some action in the segment. This was my first time doing flambé and I didn’t know how to control the heat of the frying pan and didn’t know what exact time to pour the liquor. Everything happened fast and I only remember almost burning all my arm hairs. Who is one person you’d most like to cook for and why? ~I like to cook for my mom; she is an excellent cook as well. I like to cook for her because we share different recipes and I combine traditional recipes with new cooking techniques.

Do you accommodate special diets when catering? ~Yes. Sometimes we have to come up with special orders for customers, They may request gluten free meals or vegan and vegetarian. How do you view restaurants in Belize who give minimal attention to the customer’s needs? ~Restaurants in Belize that gives minimal attention to customers’ needs are not ready to grow and become a mature business. I think the need of competency is necessary sometimes in Belize, so restaurants owner improve their services. Do you believe service is a key selling point and how is this viewed by the general public here? ~Yes service is a key selling point, because it’s shown when customers are In my own experience, I can tell that I would like to be served the way I serve my customers. I believe that general public are used to the bad service that sometimes unfortunately is given in Belize. We are just conformist and comfortable with what we have, but this can change when we start by requesting better treatment.

If you’d like to get in touch with Adán and learn more about culinary arts or see some of his fusion creations, you can find him on Facebook at www.facebook.com/oscaradan.reyesjarquin Your POP Team!

03 |

RISING ENTREPRENEUR Crystal Samos

Crytal is a young and bright young woman who has expanded her network throughout Belize. With her brand, Carpe Diem, and other projects she has worked on, thereâ&#x20AC;&#x2122;s no stopping this upcoming power house! With two coffee scrubs, both for men and women and other skin products, Carpe Diem is already making a huge name for itself, with some of the biggest names cathing onto this fantastic product. Be sure to look out for Crystalâ&#x20AC;&#x2122;s new line of products coming soon!

Carpe Diem

www.facebook.com/Carpe-Diem-571079383019845

Crystal Samos on the rise! With the launch of her brand, Carpe Diem, Crystal

has set no limits for herself on how far she will reach in getting her goals accomplished. We spoke with Crystal over some Chai tea and Gazpacho about how far she has come in such a short amount of time. Her coffee scrubs, which we’ve come to love and made a part of our daily routine at POP, had only started two years ago in her kitchen, with recycled ground coffee she got from her workplace and home. “I had my own skin and hair problems growing up and grandma would say stick to the natural stuff, so I finally said let me listen to grandma for once and started experimenting with natural ways to have better skin and hair.” After some research and insight from her grandmother and friends, she stumbled upon coffee and how beneficial it can be for your skin and body. Antioxidants, exfoliating properties, caffeine are some of the beneficial properties of coffee. “It all kicked off really well, especially with my peers when they started realising that coffee wasn’t only for drinking but also for up-keeping a fresh and healthy look.” Our conversation turned for the better when Crystal started mentioning some of the work she has done outside of Carpe Diem. These included working in tourism, volunteer work, motivational speeches, branching out into more products and opening her official Carpe Diem Store. In her words, “Carpe Diem isn’t a business, but a way of life that I believe everyone ought to try and live by.” It’s all about the confidence with Crystal and she shows no sign of lacking in it, which is both refreshing and enlightening to see a young woman in Belizean society with so much passion and strength combined. While Crystal has put a ton of focus on her products, she also loves giving back to the community. As a rising entrepreneur, what better way to give back than to help other young entrepreneurs have the opportunity to bring about their products. She is currently in the process of developing a board of different talents in helping young men and women find their voice and finances to help kick-start their own dreams. “The truth is people are sometimes afraid to go ahead and invest in their ideas. Trust me it’s scary, I’ve been there. However, if we can help guide these talents in the right direction, mentor them and build their ideas, I see no reason as to why they cannot make these dreams their realities.” In the meantime, amidst all the projects she’s tackling, we asked Crystal what was next for her in her personal life. She’s hoping to marry soon and have a child with her partner whilst opening her store. “For me, this would be the perfect balance, knowing that I went after my dreams, giving back and being able to settle down and give that same love, attention and support in growing my own family. It would all come in full circle.” Crystal left us with these kind words, “Go out, find something you’re good at and make it work for you. Don’t let anyone bring you down and if you so happen to fall, get back up and start again. As long as you’re doing you and doing so in a positive light without physically harming anyone, then you have absolutely nothing to worry about.” If you would like to collaborate with Crystal on an upcoming event surrounding beauty and confidence, you can reach her at her Facebook page at facebook.com/crystal.samos. Her Products can also be found at select stores around the country that now come in both a female and male body scrub. We wish Crystal all the best and can’t wait to see what this power house young woman has up her sleeves.

Natural Coffee Beauty products Diem.carpe59@yahoo.com

04 |

PASTRY CHEF Aurelio Sanchez

Where beauty is present, so is art, with an abundance of beauty in food. A true chef’s secret is learning that food is more than eating. Every meal enjoyed has it’s own unique experience. Aurelio Sanchez is a young Pastry Chef that uses his work to create experiences filled with joyfulness and passion. He obtained his certification as Pastry Chef and Chocolatier at Aspic Institure of Gastronomy in Mexico City. His art is largely influenced by European and Mexican Cuisine, this combined with his own perspect of pastry is what he calls today, Caramelo Style. In July 2015, Caramelo became Aurelio’s main channel to share his work, selling everything from macaroons to french toast. Currently, Aurelio continues to work as Caramelo in the hopes of building on the brand to later establish a store where customers can enjoy the full Caramelo Experience.

Can you give us a brief introduction of what Caramelo is all about? “Caramelo” is a pastry and catering business headed by a small team, namely Aurelio Sanchez (Pastry Chef) and Paula Cho. These cousins both create and sell unique pastry and confectionery products. The style is mainly influenced by French Patisserie with an aim to incorporate Universal Pastry techniques, style and flavours to the Belizean market. Tell us about some of the work you’ve done in Belize via the platform of Caramelo? We have catered to many events both intimate family parties and larger corporate events. We have made several brief appearances on the morning show “ Open Your Eyes,” with demonstrations and tutorials on some fun and creative techniques. This allows Caramelo to reinforce their belief that when it comes to pastry there is no limit and anyone can find joy in baking. What is a day in Aurelio’s life like and what do you do in your spare time? A typical day for me begins at 5am on most days when prepping for daily orders begin. The day is filled with grocery shopping, mixing, baking and plenty of hard work. By 5pm the flour starts to settle and the cleaning commences, leaving a bit of time for a long shower. The day ends with me catching up on several series, mostly comedies and cartoons, that generally span 15-30mins per episode, so as to take as much as possible before bed because in a few hours it’s back to work. How do you motivate others and handle criticism of your brand and what you’re trying to accomplish? I have always been a very introspective person, carefully analysing all my motivations and actions, which means criticism plays a large part in my daily evaluations. What I have learned is that there must be a way of accepting all criticism as constructive criticism, even when they seem to originate from pessimism or shortsightedness. It is my job to see what I do through the eyes of my customers and try my best to paint an experience that is enjoyable to them without losing my own vision . My vision, which is to inspire exploration in the field of pastry, where we can have anything we can dream about or see on the television, to show that we aren’t restricted to borders or location. You can see this vision in my pastries, where my menu includes macarons and mousses while still including traditional cakes and desserts influenced by the experiences I’ve had both at home and abroad.

Tell me about an exciting project that you’ve worked on recently. One of the most exciting projects I’ve had and continue to enjoy is working with Moho Chocolate Store, They understand my craving for artistic expression. This arrangement allows me to make full use of my abilities. I use their product in the most creative way I can think of which in turn allows me to surprise and challenge myself, creating exciting desserts weekly. What was the biggest risk you ever took and what did you learn from it? Caramelo has been my biggest and most rewarding risk. Going off on my own hasnt been a picnic. There are days I feel that all I want to do is give up, run away and hide. It takes a great deal of commitment and a constant search for motivation. However, I can’t think of a single thing that has made me more excited than when I’m making things that I didn’t even know I had the ability to do. Being able to say, ‘okay today we will try a Japanese dessert and have free range to experiment and construct or deconstruct as I please,’ is a feeling that can’t be achieved any other way. Also it is very rewarding to have a way of sharing my art and see others find pleasure and joy in something I have put my all in. Having lived abroad in Mexico, how has your experiences there influenced your life and craft today? When I moved to Mexico, it was to seek formal education and become a certified Pastry Chef and Chocolatier at the ASPIC Institute of Gastronomy. The school I attended was a European style culinary school with classes being taught by both french and mexican chefs. At that time I didnt realise the variety in culture would open my eyes to different perspectives and interpretations of the same dish. These influences show up in all my current work, for example, I recently made a Tiramisu Choux, taken from Italian desserts and combining with French pastry or in my current breakfast menu with Mexican Tortas. Who has been your biggest support in your endeavours and how has this played out in the success of your brand? My mother is by far my greatest support. She believes in my dreams sometimes even when I waver. She is constantly pushing me and always surprised by the work I produce. My nieces are also some of my biggest fans, they go around telling people I am the best pastry chef in Belize. That is quite the pressure mainly because I don’t believe I am at that level yet, however, it does help me to push to one day live up to their expectations so that no one can doubt what they say as not true.

In your opinion, how important is it to be successful and how should one go about that? I believe you must understand what it means to be successful for yourself, Whether it is to be financially stable or to make a mark in your community, success in itself isn’t as important as doing whatever you need to on the path to success. Any step toward actualising your goal is a rewarding moment and you can collect many of these moments on your way. Are you more conservative/traditional or liberal/expressive or a combination? I believe myself to be a combination. I do have a set of beliefs and Ideas of how I perceive situations and pastry. This also does not mean I resist change since inspiration can come from anything and art can be shaped in infinite interpretations and I let that take the forefront. At the same time if you label something by its traditional name, I believe certain characteristics must be present. For example, you can’t call it bread pudding if it doesn’t have bread. What would you say to a 5-year-old version of yourself today based on your journey thus far? I would say keep practicing those mud cakes, it’s definitely going to come in handy! What is next for Aurelio in the business world? For now I plan to continue on with Caramelo, slowly introducing savory products in hopes to be able to cater complete events both with pastry and food products. Along with this, a physical store where customers can come in and get a complete Caramelo experience is definitely a goal.

Aurelio has recently launched another kickstarter business under Caramelo where he now caters breakfast to a nuumber of companies around town. If you’d like to get in touch with Aurelio, you can reach him on his Facebook page at either facebook.com/lelotelo or facebook.com/Caramelo.bz

05 |

CREATIVE MINDS Misael I. Canto

Misael was born on October 30th, 1987 in the beautiful village of San Antonio Cayo; also known as â&#x20AC;&#x2DC;Lil Texasâ&#x20AC;&#x2122;. As a child, Misael excelled in many disciplines in school and was always a creative kid. He was the child that one day told his mother that he wishes she could have waited a few more hours so he could celebrate his birthday on Halloween. Besides writing, Misael enjoys cooking, reading, photography, art and anything that calls for creativity.

Genius often comes from a place of great discovery. Such is the case for Misael Canto. His sky knows no limit with the amount of knowledge and creativity, allowing him to fit perfectly into almost every situation and conversation. Misael inspired us, not only with an excerpt of his first book above, but our conversation with him allowed us to really get a good look at this young creative mind. Tell me a little bit about yourself? A bit about myself, hmmmm! I’m the 5 th child of 10 equally ambitious siblings. I was born into a very religious and hard-working family and my childhood was filled with life-changing experiences and my vivid recollections have become some of my best (written) pieces. How has your life experiences impacted your life, positively and negatively? I believe strongly that everything in life influences your choices and future. However, as we grow, we are gifted with choice. It is then that we are called to choose whether we will let our experiences influence our existence in a positive or negative manner. Despite that, we also learn from mistakes so I’ve learned to live one-day- at-atime all while trying to make way for a better tomorrow. Is your work completely inspired by your life and experiences? What inspires you? Everywhere I go, I try to absorb, critique, indulge, criticize, mock, scorn, laugh, etc. everything that goes on around me. I try to learn from every experience and my writing, my charitable actions, my profession, how I interact with my partner, my family, my coworkers and especially strangers is ultimately influenced by everything that goes on around me. While I am quick to notice things, I am easily distracted and I always need to focus extra hard on everything I do. That usually prompts me to carefully take in everything around me. What do you plan to evoke on others? While personal experiences can be of inspiration to others, I learn from them and that’s as far as I take it. However, because most of my writing is therapeutic-like to me, I never write expecting a reaction from my lectors. Because a lot of our experiences are relatable, I’m usually flooded with affection, support, inquisition and the such by the select few that have read my stories; other than that which was recently published and is now in the public domain.

Do you plan on continue doing what you do? I started writing when I was 7. Itâ&#x20AC;&#x2122;s therapy to me and because of everything that Iâ&#x20AC;&#x2122;ve experienced; writing helps me put things into perspective and is my way of dealing with the past and trying to influence my future positively. That said, I plan to continue writing so long my brain functions. What are the challenges you think aspiring writers/artists/care givers face in Belize? I realized from an early age that creativity has never been given the attention it truly deserves in Belize. However, I am also very aware that there are those that have not allowed the odds to hinder them from progressing. In my personal opinion, the biggest challenge creativity faces in Belize is a lack of appreciation from the greater populace. What would you advice them? Keep on fighting! What are your future plans/aspirations? I one day hope to own a small boutique resort, give back to my community, train and gift someone the resort in my senior years and leave in peace!

If you would like to reach Misael of catch up more on his book, contact him on his Facebook page at facebook.com/ misael.canto.5

06 |

DESIGN & MARKETING The Design Haus

Brands are like people. When someone truly loves their work, theyâ&#x20AC;&#x2122;re not afraid to try new things. They radiate creativity and people are drawn toward that energy. The Design Haus is a full-service branding and marketing communications agency that helps clients discover their true voice and purpose to inspire audiences around the world. We create experiences that work. The Design Haus was established to promote finesse ideas in design, marketing strategies and web design and analytics, to name a few of our services. With our design expertise, we can simplify the most intimidating projects and with our frugal nature, we invite you to partake in having us provide the best of services and quality for your personal/ business needs.

07 |

UNIQUE FURNITURE Carlon Gallego

Carlon is one of the few artists in Belize who works with natural material. In fact, wood, which is his main medium of choice in crafting his furniture, is what heâ&#x20AC;&#x2122;d like to refer to as the cradle of life. Often, his pieces are stand-alone and one of a kind. This is what he calls true to his art, as each piece has a personality of itâ&#x20AC;&#x2122;s own. From tables, to chairs to entire television stands, he makes use of what everyday folks would call scraps and turns them into beautiful pieces of artwork.

Carlon started his journey from very humble beginnings. He grew up in the quaint village of Mullins River where he and several siblings lived a very respectful and simple lifestyle. Today Carlon is in his early thirties and pushing forward with his newly realised passion of furniture making. Hereâ&#x20AC;&#x2122;s his story: I am a 32 year young Belizean Enterprenuer who loves adventure,

exploring new ideas and being creative. I love hunting, fishing and nature on a whole. My life experiences has allowed me to appreciate everything that is life. Teaching myself daily how to survive the challenges and trials. I take life one day at a time, showing love and teaching others from my mistakes. My work is an outlet to be creative but in addition it allows me to relieve and alleviate my daily challenges. I am inspired by the beauty which nature offers. Having been a youth who faced many challenges growing up, I wish to open a youth organization that will allow youths to find a way to relieve themselves of their daily challenges and to have a positive outlook on life. Once you find what your passion is, nothing can stop you. I canâ&#x20AC;&#x2122;t speak much on the future but I plan to work in this area for as long I can. I however, love to challenge myself so I am not sure if this is what I will keep doing as I dont know what opportunities my present themselves later in my life. I have observed that artists are not appreciated and valued as they should be. Our work may be loved by many but we dont have any recognition when it comes to value of our work. We have limited rights. Many times we are taken advantage of and many have had to sell their works for much less than its worth. At the end of the day, we must keep pushing. I also think we need to form an association that can govern, monitor and implement our rights. I grew up in Mullins River, Stann Creek and was drawn to picking up pieces of driftwood along the beach. Of those, I would make small pieces from necklaces to home furniture. The rest simply followed.

Contact Carlon at: 501 650-4831 or 501 635-4424 66

08 |

FASHION OUTLOOK Justin Josimar

Justin has always described himself as contradicting but charismatic. He jokes that everyone is contradictory but some people hide it very well. He is still learning. With a background in English Literature and History, it wasnâ&#x20AC;&#x2122;t until the age of twenty one that he became career oriented into the world of design, interior design, to be exact! Justin has always had an eye for art and good design and his answer was almost deliberate when asked to write our fashion outlook column and to help in the creative process of P.O.P. He hopes to inspire our readers with his fashion profiling and a more in depth look at Belizean street style. Justin is a student at Rhodec International and Design Assistant for nuDE architecture + interiors in Ambergris Caye, which he calls home.

Style: An Invitation to Self Discovery. Let’s face it; the fashion market in Belize is almost non-existent. You spend hours canvassing local stores only to find someone else wearing the exact outfit at the same event! Alas! Retailers may set a foundation on limited things we might buy and wear, but it doesn’t necessarily mean we have to blindly follow; not in an age when individuality and uniqueness is the rage. And that is what style is, as opposed to fashion; the epiphany of self discovery! In the wise words of Madame Chanel, in order to be irreplaceable one must always be different, we screen through stores looking for something distinctive, something we can wear and feel good about ourselves, something that represents us. This is what style is about, a journey about self innovation and ultimately about professing who we are, our uniqueness. Whereas fashion is the confusing conundrum of knowing what’s trending and “in style”, style is about taking a bit from here and there and making it ours. Style is about experimenting what fits, what we like, what we look good in, and owning it. As we walk the streets of downtown Belize City we might once in a while be blown away by someone whose outfit is impeccable, stylish and fitting in this unforgiving weather. This is the kind of inspiration that we need. Living in the sunny island, I am always running into these kinds of people. People with a sense of style, which wear it so effortlessly; it’s almost like a part of them. Now we are no New York, or Pitti Uomo, and I am neither The Sartorialist nor the late Bill Cunningham, but these stylish people and their good taste always have me looking twice. Someone once said that dressing well is a form of good manners, and I couldn’t agree more! Personal style is not about spending on new clothes every week, or buying what is trending but about finding ways to reinvent what you already own and feel comfortable in! It’s a form of voicing who we are, or plan to be. A stage to reveal how is it that we feel. Personal style is about the fearless purchase of that outfit in the downtown store and making it your own fashion statement! It’s about experimenting, about trial and error until it is all perfection! So here’s your golden invitation to explore and experiment, until you find the style that characterizes you and your personality, and don’t be afraid to wear it, with a smile of course! (Be on the lookout for Fashion profiling in our upcoming issues!) 70

Justinâ&#x20AC;&#x2122;s top looks of the month 72

h for our Street Style Segment. PIctures taken from The Sartorialist and Steven Onoja.

editorial staff Michael Fuller | Editor in Chief m.kale.fuller@gmail.com

Justin Josimar | Art Director & Designer jusjosimar22@gmail. com

Gayla Ann Lopez | Creative Editor gayla.ann.mercedes@gmail.com BE SURE TO SUBSCRIBE FOR A CHANCE TO WIN ONE OF OUR PACKAGES IN OUR SECOND ISSUE! PUBLISHER: POP Pot Of Proteus s.r.o. 240 Starfish Crescent Belama Phase 1 www.thedesignhaus.org volume 1 published on July 26th, 2016.

CONTACT www.thedesignhaus.org ddesignhaus.com m.kale.fuller@gmail.com +501 631-8929 +501 653-5910 +501 635-4424

contributors/sponsors GOLD Hausenn Taiwan Kerway Taiwan Spoonaz Photo Café & Bar SILVER Belize Electricity Ltd. Brother’s Habet Ltd. RB’s Designs Sargeant Pepper’s BRONZE Belize Tourism Board Karl H Menzies Maya Island Air Tropic Air Mariselle Marin | Make-up Crystal Samos | Cover Model

DISTRIBUTION Find POP on our social media pages and different locations around the country that include Cayo’s Welcome Centre, BTB, Maya Island Air, Tropic Air and other locations. www.facebook. com/potofproteusbz would you like to become a POP sales rep? Email us at m.kale.fuller@gmail.com

BEcOME OUR PARTNER

WWW.THEDESIGNHAUS.ORG DDESIGNHAUS@GMAIL.COM | +501 631-8929 WE LIKE TO COOPERATE AND PARTICIAPTE IN INTERESTING PROJECTS! EVEN YOU OR YOUR COMPANY CAN BE IN OUR NEXT ISSUE. MAKE YOURSELF SEEN ON OUR WEB! DO NOT HESISTATE TO CONTACT US. WE WILL BE LOOKING FORWARD TO HEARING FROM YOU!

ORDER AND ENJOY

PRINTED POP Volume 1: Under 30

$20BZD

POP 1 IS PRINTED! DO YOU LIKE OUR ONLINE TEASER OF POP? NOW, YOU CAN HAVE THE VOLUME IN PAPER AS WELL WITH EXTRAS. REQUEST A COPY AT OUR WEBSITE: WWW.THEDESIGNHAUS.ORG

POP: UNDER 30

Discover some of the fresh, young entrepreneurs and business ventures Belize is offering today. Exqusite design, inspirational stories, fashion and hidden talents worth discovering.