Bahamasair inFlight Magazine - 'The Food Glorious Food' Issue Apr-Jun 2024

MESSAGE FROM

DEPUTY PRIME MINISTER OF THE BAHAMAS AND MINISTER OF TOURISM, INVESTMENTS & AVIATION

THE HONOURABLE I. CHESTER COOPER, M.P.

Our islands are endowed with awe-inspiring beauty, and we invite the world to come to our shores for a well-deserved escape.

Welcome to paradise.

Welcome to The Islands of The Bahamas.

You have just made two great choices: to visit us in The Islands of The Bahamas and to travel to our islands via Bahamasair. Welcome aboard! At Bahamasair, the national flag carrier of The Bahamas, we are proud of our fifty-plus-year record of connecting The Bahamas to the outside world and interconnecting the many island destinations within our extensive archipelago.

In The Bahamas, tourism is our number one business, and we take seriously our role as a leading global tourist destination. Our islands are endowed with awe-inspiring beauty, and we invite the world to come to our shores for a well-deserved escape. Last year, an all-time high of nine million-plus travellers visited our islands. They are spreading the word far and wide about the allure of The Bahamas vacation experience. As a destination, we are dedicated to creating an unforgettable experience for each of our guests, who will find in our islands warm hospitality and genuine welcome.

The Bahamas boasts sixteen unique island destinations, each with its own personality, offering distinctive experiences. Renowned are Nassau and Paradise Island, the touristic hub of our destination, and Freeport, Grand Bahama. There are so many others—Abaco, Andros, Bimini, Eleuthera, Harbour Island, Exuma, and many more. Here on our islands, there is a vacation experience for every taste, from cosmopolitan and active, to laid back and serene, to rustic and off the beaten path.

Bahamasair takes pleasure in getting you to and from The Bahamas, and is pleased to offer you Up and Away, our inflight magazine, to introduce you to the wide range of experiences to be savoured on a visit to our destination. For advice on shopping, eco-adventures, historical sights, beaches, entertainment, culture and much more, Up and Away is your trusted guide to the full array of what to see, do and experience in The Bahamas. The culinary experience is high on the list of the most sought-after delights of our islands. This issue of Up and Away, titled: “The Food Glorious Food,” will give you a comprehensive orientation to the diverse culinary scene in The Bahamas, from the favourite down-home native dishes to the latest in fusion cuisine.

I am delighted you have come to visit us. I wish you a memorable, enjoyable stay in The Islands of The Bahamas.

Warm regards,

The Honourable I. Chester Cooper, Deputy Prime Minister of The Bahamas and Minister of Tourism, Investments & Aviation

—Honourable I. Chester Cooper, M.P.

Photograph Courtesy of Bahamas Information Services (BIS)

The Honourable I. Chester Cooper, Deputy Prime Minister of The Bahamas and Minister of Tourism, Investments & Aviation

Meet the mixologists working magic with island-grown spices, savour menus prepared by classically trained chefs who put their own spin on time-honoured Bahamian cuisine, and indulge in fried-to-perfection goodness at an island fish fry.

fly away

Island by island, dish by dish, sip by sip, behold The Bahamas’ culinary revolution.

Find out what’s cooking at Bahamas.com

MESSAGE FROM BAHAMASAIR CHAIRPERSON

We are dedicated to ensuring Bahamasair meets and exceeds an acceptable level of safety and security.

In a rapidly changing world, the essence of our business must continue to evolve and introduce new key initiatives and opportunities to expand our presence. The focus on our people, service, and experiences are still major components of our business in striving towards growth and advancement. We are dedicated to ensuring Bahamasair meets and exceeds an acceptable level of safety and security, with our team dedicated to working tirelessly to ensure that Bahamasair adheres to both local and global aviation standards and recommended practices.

As we embark on the journey ahead, my Board of Directors and I stand ready and willing to support the airline to drive the essence of excellence throughout our organisation. In that vein, we remain steadfast and committed to seeing Bahamasair expand its route network, obtain a next-generation fleet, form strategic alliances, and develop advocacy initiatives that will foster growth and transformation.

We also take our responsibility to care for the environment very seriously. As our focus is to enhance our operations and environmental sustainability, Bahamasair must seek to implement key programs at the forefront of our business planning ensuring we meet net zero by 2050. As an airline, we will continue to demonstrate our commitment by taking a leading role in protecting the planet for future generations and ensuring these issues are firmly embedded in our corporate culture and customer-facing services.

As the national flag carrier of the Commonwealth of The Bahamas, we continue to dedicate all efforts to maintain a strong position concerning our operations and value. As Chairwoman of Bahamasair, I can positively say that our organisation is growing in leadership and influence. In recognition of its popularity amongst customers, we received the Caribbean Leading Airline Award for the third time in 2023.

The beautiful Islands of The Bahamas are a jewel that could never be duplicated, which sets them apart from other destinations. It further depicts our unique and vibrant chain of islands, which opens our travelling public to experience the key elements, such as our sun, sand, sea, and the warmth of the people. Bahamasair understands this mandate and recognises that our operations create the pathway to paradise for our passengers and corporate clients.

The journey continues for our airline and the commitment towards excellence remains a key indicator in our business model, which demonstrates our zeal and dedication to work tirelessly to provide travel to paradise. The Bahamas is more than an archipelago, it is an experience that Bahamasair is honoured to provide.

On behalf of our Board of Directors, Executive Management, and staff, I want to express our collective gratitude to you for choosing Bahamasair and making The Bahamas your destination of choice.

Warm regards,

Ms. Tanya A. Pratt Chairwoman of Bahamasair

—Chairwoman Tanya A. Pratt

Photograph Courtesy of Bahamasair

Chairwoman Ms. Tanya A. Pratt

MESSAGE FROM THE PUBLISHER

Photograph by Torrell Glinton

A good meal can unite friends and strangers, evoke emotion, and create unforgettable memories… one meal at a time. ”

—Capt. L. Roscoe Dames II, JP, Publisher

This latest issue of Up and Away is a captivating and immersive journey into the diverse culinary and cultural delights offered by Bahamasair destinations. Experience a robust and unforgettable taste of the world as we take you on a virtual tour of Bahamasair’s routes, inclusive of The Islands of The Bahamas, Turks & Caicos Islands, Cuba, the North American states of Florida & North Carolina and beyond….

This issue is a visual and informative exploration of the diverse destinations serviced by the airline. We feature Bahamian culinary experts and mixologists who share delectable recipes for you our readers to try at home. From mouthwatering bites to enticing beverages, these recipes are sure to become cherished additions to your kitchen arsenal. You will be able to dive into the Bahamian culinary scene by exploring delicious Long Island treats, Eleuthera’s pineapple culture, Andros and New Providence’s “Farm-To-Table” communities, and the long tradition of Bahamian bush tea. These features will give a glimpse into Bahamian culinary heritage - one that you can experience yourself via a Bahamasair flight.

Beyond the turquoise waters of The Bahamas, this issue also explores a visual artist from the Turks & Caicos Islands, award-winning restaurants in Orlando, adventures in South Florida, and dining with Bahamian chefs residing in North Carolina. We will also offer an up close and personal glimpse into the lives of Bahamasair crew members. Their interviews provide a behind-the-scenes look at what their lives are like when they are not taking to the skies.

A satisfying meal can unite both friends and strangers, and this April-June issue of Up and Away is a celebration of that culinary ingenuity and the love of food. May the words, photographs and recipes on the pages in this issue give you a taste of what it means to be Bahamian.

Safe travels. “

Capt. L. Roscoe Dames II

APRIL - JUNE 2024

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•

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A CULINARY REVOLUTION A CULINARY REVOLUTION

‘The Evolution of the Bahamian Food Scene’

By Nikia Wells

Bahamian cuisine, at its core, is simple, yet flavourful. Bold, yet humble. Hearty, yet soulful. Flavours are pronounced, while not overly complicated. Fresh and unassuming ingredients are often masterfully woven together with techniques passed down from one generation to the next, to create rich, hearty, and aromatic dishes. While each pot is infused with the tricks and culinary secrets of parents and grandparents, the ingredients remain the same – onions, sweet peppers, celery, thyme, bay leaves, limes, peas, tomatoes, and hot peppers build the foundation of Bahamian cooking. These key players reimagine potatoes, rice, grits, plantains, cassava, sweet potatoes, and flour, while ocean-fresh seafood and meats are used to give dishes body and substance.

In addition to providing sustenance, many Bahamians often use food to show love, and care, and to welcome others into their home. This hospitable outlook has extended to the country’s culinary professionals, who have openly embraced culinary collaboration and partnership, resulting in an evolution of the Bahamian food and restaurant scene.

This evolution has extended across a wide spectrum of the Bahamian dining community. Casual dining restaurants, like Bahamian Bistro, have revamped simple international classics, such as “Chicken & Waffles,” to include the flavours of homemade “panny” cakes and “cracked” seafood and meats. Ice cream parlours like Mudda Freeze have infused guava duff and benne cake into rich ice cream flavours. Conch salad vendors, such as West End’s Shabo & Sherry’s Conch Shack,

Photographs Courtesy of Nikia Wells

In addition to the Bahamian food scene evolving, professional mixologists such as Marv Cunningham have travelled the world over showcasing the artistry of Bahamian flavours and cocktails

Chef Michelle Bernstein and Bahamian Chef Michael Davis celebrating conch salad

Chef Tevin Kemp - Tuna and Grits

have introduced a daring pickled conch salad variation. And the same can be said for many Bahamian chefs, working in the fine dining field, who have fully embraced global techniques and ingredients while maintaining their unique cultural identity.

The Kitchen’s Chef Tevin Kemp, for example, has taken a classic breakfast staple and given it his spin. “Growing up in The Bahamas, one of my favourite dishes was tuna salad, yellow grits and pear (also known as avocado),” notes Chef Tevin. “I still remember waking up to the smell of butter wafting through the air as my grandmother prepared breakfast at 7:30 in the morning. Inspired by this childhood dish, I decided to combine it with my favourite Asian bite – spicy tuna crispy rice. I prepared a crispy polenta base and topped it with fresh yellowfin tuna, onions, peppers, lime, mayonnaise, Exuma sea salt, and goat pepper. Finally, I added a layer of spicy avocado aioli to complete this mouth-watering bite – a gourmet way to eat Bahamian tuna salad, grits and pear.”

The allure of Bahamian cuisine and the evolution of Bahamian culinary talent have also caught the eye of international audiences. New Providence is home to two international calibre food and wine events – including the Bahamas Culinary and Arts Festival (hosted annually during autumn at the Baha Mar resort) and the Nassau Paradise Island Wine & Food Festival (hosted annually in the spring at the Atlantis resort). Each event sees world-renowned chefs, Food Network personalities, and “Iron Chefs” collaborating with homegrown pros to create magic.

At the most recent Bahamas Culinary and Arts Festival, celebrity personalities Chef Carla Hall and Chef Amanda Freitag both noted their deep admiration for dishes like conch salad, crab soup, conch chowder, and cracked conch, while Chef Michelle Bernstein collaborated with Bahamian Chef Michael Davis on the event’s main stage to celebrate conch salad, showcase its cultural significance and how it differs from a ceviche.

While the flavours of Bahamian cooking often take centre stage, mixologists have also elevated the local wines and spirits scene. Classics like Gully Wash/Sky Juice and Rum Punch are beloved, but a new generation of bartenders and mixologists are putting their unique spin on cocktail infusions. Mixologist Marv Cunningham has been a professionally trained bartender for almost two decades and has travelled the world, sharing his love for cocktail development and Bahamian culture. He notes that he has watched the field grow and evolve from rum, citrus, juices, sweet milk, and coconut water to include daring and exciting ingredients and techniques that can transform a simple drink into an unforgettable sip of flavour. James Edgecombe is another seasoned mixologist who has carefully honed his skills and aims to understand how each individual flavour and ingredient can complement food pairings.

With a solid cultural foundation, the rapid advancement of The Bahamas’ food scene will mean diners can continue to enjoy several new flavours and culinary surprises for years to come. UA

Bahamian Chef Elijah Bowe, locally caught crawfish with traditional Italian cuisine

Bahamian Bistro, seafood version of the classic “Chicken & Waffles”

A simple bowl of freshly prepared conch salad

Gio Swaby

“I’m

island gal.”

By Yolanda Hanna

Gio Swaby is living the life she once dreamed of.

Her textile works have graced the walls of the Claire Oliver Gallery in Harlem, New York at her solo exhibition and have been included in collections at the Peabody Essex Museum, Massachusetts; the Speed Art Museum, Kentucky; the Art Institute of Chicago; the Museum of Fine Arts, St. Petersburg; the Museum of Fine Arts, Boston and many more.

An eagle eye, the multidisciplinary artist born and raised in The Bahamas is currently based in Toronto, Canada. Gio captures the essence of womanhood and celebrates Blackness and her Bahamian heritage through a mixture of unique textile-based techniques.

“More than 90 percent of the people represented in my works are Bahamian. So, we are connecting culturally through creating these works. It is like a documentation of the Bahamian culture and people as they are instead of imposing any kind of outside perspective of what it is to be Bahamian. I am trying to capture the real essence of Bahamian life through these representations.”

The bold, confident women depicted are embossed in the textures that encapsulate their personalities and engross the imagination of observers.

Photographs Courtesy of Gio Swaby, Department PR, and Claire Oliver Gallery

In Gio’s world, each portrait tells an important story. She uses her art as a narrative to unveil the stories deeply embedded within her subjects and herself.

“For me, it is about that unapologetic representation of people, and I want to show their personal strength and power. It is different for everyone that I photograph and represent through these portraits. The most important part of the portrait is to capture the essence of the person and to bring that through to the final portrait.”

Inspired by her Bahamian heritage and motivated by her love for family, Gio admits that her focus is rooted in her strong desire to be a role model for her nieces and nephews by setting a real example of what it looks like when you follow your dreams and do what you love.

“The thing that motivates and defines me the most is my family. I have eight nieces and nephews. That is who I am always thinking about when I am doing the work that I make, setting an example for them to follow their dreams and do the things they love in life,” she says.

“In my work, life, practice, and everything I do, I am a Bahamian. As a child, I grew up in the bush climbing mango trees, guinep trees, and plum trees (laughs). That is what I think of when I think about my childhood and what that means to me. My heritage comes through my work so much in the colour palette and use of the florals. I am an island gal for sure!”

According to Gio, one of the most important aspects of her work is “to use it as a way to honour The Bahamas, to honour the people and the place where I come from, but to also make sure that I continue to keep those connections to home and celebrate where I’m from.”

The self-proclaimed island gal holds an Associate of Arts in Fine Art from University of The Bahamas, a Bachelor of Fine Arts in Film, Video, and Integrated Media from Emily Carr University of Art + Design, and a Master of Fine Arts in Interdisciplinary, Art, Media and Design from Ontario College of Art and Design University. Gio admits to always having felt different since childhood, but realises she was always connected to her creative energy and found her place in the world of art.

“I was very weird (as a child) like the black sheep of my family and school (laughs). But people were always kind to me and supported me, so I always really appreciated that. I think that’s still part of who I am today. I had to learn early on to accept the things about myself that people maybe did not understand, and that is still what I am working through. There will always be parts of you that people do not get very much. There is a level of confidence you need to push through that to make the kind of work that feels real to you.”

Without a doubt, the work that “feels real” to Gio has resonated strongly with the art world because it has opened doors to several notable career accomplishments for the young artist.

“I did a museum tour, which was huge for me, especially so early in my career. I exhibited at the Museum of Fine Arts in St. Petersburg, Florida; the Art Institute of Chicago; and the Peabody Essex Museum. I had a catalogue published by Rizzoli and it was just the most incredible experience,” she says.

“I felt like a passenger in this body watching all this stuff happen. It just did not feel real. I tried to be in the moment and take everything in, but for me, some of the biggest accomplishments were going to exhibitions and seeing people view this work, especially seeing young Black girls look at this work and say, ‘Oh, that looks like me,’ or posing next to it saying, ‘This is my favourite piece,’ or ‘This is my new favourite artist.’

“That is such a big moment for me. I cannot even explain it because I got to do it and be the person I needed when I was that age. It is a full circle moment to witness it. I have been able to take my nieces to exhibition openings and to have them there to show them, you know, anything is possible for you. It is like a dream, like literally living the dream is crazy!”

So, what is next for Gio Swaby?

“My next exhibition will be in Chicago at Expo Chicago 2024. I am looking forward to that because my solo show at the Art Institute of Chicago happened last April. Returning a year later to have that experience and be in that space again will be truly amazing.” UA

Where I Know You From 3, 2023 Cotton fabric and thread sewn on muslin

Self-portrait 6, 2023 Cotton fabric and thread sewn on muslin

Together We Bloom 3, 2023 Cotton fabric and thread sewn on muslin

CHASING BUTTERFLIES

An Off-the-Grid Farm-to-Table Experience

By Kendea Smith

Photographs

of Keith Bryan Jr for Ministry of Agriculture and Marine Resources

Nestled on the banks of Bonefish Pond on New Providence is Chasing Butterflies – a farm-to-table experience that lives up to its name with different varieties of butterflies and which will give you the same feeling of excitement when you taste the incredibly delectable farm-to-fork dishes.

The owner is Chavara Eneas, who, along with her husband Aaron, grows everything from kale to sapodillas on the two-acre property.

The couple are also the proud owners of Chiccharney Farms – a company based in both North Andros and New Providence.

While the farm is known for its sweet strawberries, it also grows broccoli, peas, papaya, pumpkins, eggplants, microgreens, kale, beans, and much more.

The farm sets up a pop-up market weekly at Albany in southwest New Providence and at Sandyport on West Bay Street, where the harvest is sold along with readymade soups, hummus, pesto, jams, and sauces.

Chavara says she and her husband started Chasing Butterflies to maximize the lakefront view of their property in southern New Providence to give tourists and locals a one-of-a-kind experience.

“The name Chasing Butterflies came up because I absolutely love chasing butterflies. It happened just after my mom had passed away three years ago. I was harvesting things from my farm, and I saw so many butterflies,” says Chavara.

“Guests can expect a true farm-to-table experience. For every single meal that we serve, the guests will be able to taste things that we have harvested locally. Mostly, we have hosted tourists to our experience because they find us on Google or Airbnb.”

Up and Away was able to taste some of the meals offered such as cream of broccoli soup, massage kale, apple and pecan salad with passionfruit vinaigrette, and lobster and avocado sliders with fresh micro greens served with signature coleslaw and fennel fronds.

Each meal comes with limitless freshly squeezed lemonade.

The meals vary based on the dietary preferences of the customers.

Groups can have a taste-and-share lunch experience, which begins at $69, with three to four courses and lemonade. The dinner experience is a four to five-course meal and starts at $125. “The price is incomparable to the experience,” says Chavara.

For her, it is more about the love of cooking, which she acquired from growing up with her grandmother in North Andros.

“My grandmother was an amazing chef, and she did everything from outdoor cooking to cooking indoors if it was raining. And so, I learned a lot from her because she had a restaurant called the Glamourama restaurant. I worked many mornings with her providing Bahamian favourite breakfasts like stewed fish and boiled fish for guests that would visit her restaurant. I learned and held onto her coattail, and I enjoy cooking as an adult,” says Chavara.

“There is nothing like cooking things that you grow to give people the same experience that my family and I experience and that is what I wanted to offer to the public and that is what we provide here at Chasing Butterflies.”

Chavara says she encourages other farmers to practice Agri-tourism and give guests an unforgettable experience.

Courtesy

Aaron and Chavara Eneas

Fresh romaine lettuces are grown right at the Chasing Butterflies property

Fresh herbs are also grown on the farms

“What I have found is that when people visit The Bahamas, they want to taste the food that is grown here in The Bahamas. Because we have a global following, people always say, ‘Can you cook for us? How can I get your food?’ because we are offering ready-to-go meals. And so, Chasing Butterflies is linking agriculture with tourism where tourists can come to our location and taste what we grow here in The Bahamas and make them into Bahamian dishes with a twist.”

Chasing Butterflies also hosts events like baby showers, seminars, and weddings.

“This place is open for anyone looking for an off-the-grid experience. It is a very quiet, unique, and chic farm and this would be the place for them to come.”

As Chiccharney Farms continues to expand throughout The Bahamas, Chavara says she hopes to be able to duplicate Chasing Butterflies on other islands.

“It’s definitely in our plans for the future,” she says. “Currently, we are doing small picnics at our property in Andros with things made fresh from our farm and we are looking at locations for Chasing Butterflies for the very near future.” UA

Cream of Broccoli soup made from broccoli grown by Chiccharney Farms on Andros Apple and Pecan salad with passion fruit vinaigrette dressing

Lobster and Avocado sliders with fresh micro greens served with signature coleslaw

THE SPICE OF LIFE

A Culinary Voyage Through the Streets of Marrakech

By Nikia Wells Photographs Courtesy of Nikia Wells

Walking through the cobblestone streets and souks (markets) of Marrakech’s Medina is a complete sensory experience. Fragrant spices and sweet mint waft through the air, with an abundance of flavour-rich foods on offer. From acidic olives to grilled meats, freshly fried seafood, and handmade loaves of bread – the area’s food scene is diverse and hearty.

How To Get There: Miami is an ideal hub for many destinations. Once travellers arrive in the southern Florida city via Bahamasair, several airlines fly into Marrakech. A common route includes transit through Lisbon, Portugal – another city with an exceptionally diverse food and wine scene.

Located near the northern tip of the African continent, the city of Marrakech is in Morocco – a destination known for its vibrant culture, picturesque riads (a traditional Moroccan house or palace with an indoor garden and courtyard), colourful artwork, and intricate architecture.

For many Moroccans, food is a very social experience. Family and friends often share meals, passing food hand to hand, as a sense of camaraderie and connection. Dishes are often prepared richly with oil, butter, cumin, olives, fresh meats, seafood, sesame seeds, and other aromatic spices. Almost every meal or gathering includes a cup of frothy mint tea, made with green tea leaves, and freshly picked mint, usually sweetened with several sugar cubes.

Why Pour? – Mint tea is often poured several times from pot to cup, developing a distinctive froth atop the tea – a froth that denotes the quality of the tea being served.

Typical street fare includes sardines, buttery flatbread-like crêpes that are filled with cheese, honey, and sometimes peanut butter, homemade yogurt, and lots of desserts, while heartier meals sweet and savory pastilla (chicken pie) and robust stews cooked in tagine pottery.

When travellers envision the nation’s food, they may often picture open-air cuisine and colourful spices on display, but Marrakech’s dining also includes high-end cuisine. The city is home to two of the world’s top hotels – La Mamounia and Royal Mansour. Each of the properties is home to lush gardens, and their cuisine

Nikia Wells at one of Marrakech’s vibrant riads

The Royal Mansour impressive afternoon tea

Beghrir, a spongy Moroccan pancake

Pomegranate

is worthy of their impressive rankings. La Mamounia’s weekend brunch is a feast of some of the region’s most flavourful dishes and includes a spread of tagine, fresh seafood, local sides, and an impressive dessert selection, while the Royal Monsour’s afternoon tea offers a very generous spread and impeccable service.

Plan Ahead: While the Bahamian passport is one of the most powerful in the world, a visa is needed for entry into Morocco.

There are many souks located in Marrakech’s Medina, and it can be difficult to navigate the city’s food scene. To simplify the experiences while enjoying a truly immersive experience of the local cuisine and culture, a food guide may be an ideal option. It is suggested to look for a licensed food guide and to be open-minded. Many of the markets are open-air, and food is often presented from the host’s hands to yours. Some food markets may also allow shoppers to help themselves with their hands. This may make some diners uncomfortable, but it is a part of enjoying an authentic Moroccan food journey. UA

The delicious street food of Morocco

The delicious street food of Morocco

La Mamounia weekend brunch

Focused Forward:

Focused Forward: Historic Fort Fincastle looms high and proud!

By Tyrone L.E. Fitzgerald

L. Roscoe Dames II

“The fate of a nation may sometimes depend upon the position of a fortress.”

—Napoleon Bonaparte

Perched beautifully and majestically above a translucent, cerulean-blue, Bahamian skyline, sits a historic limestone edifice that once was the “Enchanting Guardian, Protector, and Watcher” of its island inhabitants against the pilfering, debauchery, and invasiveness of Caribbean pirates who threatened the tranquility of the small island of New Providence.

Built-in 1793 by John Murray, the Fourth Earl of Dunmore, a Scottish military leader and Governor of The Bahamas from 1787 to 1796, to keep Nassau Harbour safe from thieving 18th-century pirates who infiltrated the Bahamian seas and islands, Fort Fincastle is a uniquely-designed, highly elevated, limestone-constructed, military fortress that was the second edifice built on the island of New Providence by Lord Dunmore, as he was called, after the construction of Fort Charlotte, the largest Bahamian fort, in 1788-1789. Noteworthy, the fort’s name is taken from one of Dunmore’s other titles, namely the Viscount of Fincastle.

On any given day, exploring tourists, adventurous locals, and natural historians alike can experience the impressive ambiance, architecture, and artistry of this historic site, surrounded by a lily-white, gargantuan Water Tower (by island standards) built in 1928, and the ethereal Queens Staircase.

The Queen’s Staircase, also known as the 66 Steps, is located in the remains of a stone quarry at the southernmost end of what is now Elizabeth Avenue. The steps were named after Queen Victoria who assumed the Royal Throne in 1837, post the first phase of Emancipation in 1834. It is believed that the steps were constructed as a public access for pedestrians commuting between the community of Fort Hill in the vicinity of Fort Fincastle and the town of Nassau.

Touring Fort Fincastle for the first time (I am almost embarrassed to confess), this author was imbued and immersed with the rich cultural energy of the colourful local craftsmen, artisans, musicians, and food vendors showcasing their talents and custom wares, as one trekked less than a tenth of a mile to explore the wonders of this magnificent fort.

Once inside the fort, a unique polygon with bastions at the corners of its encapsulating limestone walls, semi-circular parapets, oversized canons, and ramparts with cavernous pathways greet the innately curious visitor who is immediately transformed into a voraciously inquisitive, 18th century explorer.

In addition to the storytelling charisma, “lilting” Bahamian speech, and culturally enriched animation of knowledgeable and entertaining tour guides, visitors can also experience an amazingly choreographed reenactment ceremony of local

A sense of ancestral energy, spirit, and mysticism engulf the observant fort dweller, as tales of the laborious construction of Fort Fincastle, its strategic mission, and the colonial rule of Lord Dunmore is storied in accurately narrated, historical detail, socio-economic context, and political drama.

Photography Courtesy of Clifton Barry of Clifton Barry Photography and

Queen’s Staircase

Plaque at Ft. Fincastle

Ft. Fincastle and The Water Tower

actors dressed as British soldiers defending their eponymous fort and protecting a sleeping Nassau Harbour from the interloping trespass of the Spaniards and infamous French pirates in the 18th century.

This immersive and integrative experience is enhanced by the breathtaking panoramic views of Nassau City and Nassau Harbour from the fort’s elevated lookout which traditionally gave British soldiers a practical military advantage in sighting pirate ships docking the island’s beaches at night before the pirates came ashore.

These surreal images of the natural beauty, inherent physical vulnerabilities, and coastal composition of the island of New Providence and its Nassau Harbour give the visitor an imaginative encounter into the harsh realities and combativeness of the 18th century adventures of British soldiers, the Spanish enemies, and fierce battles with the treacherous pirates looking for treasure and trouble in the archipelagic islands of The Bahamas.

Notwithstanding in its colonial history, harsh realities, and the untamed hubris of Lord Dunmore, its creator, Fort Fincastle still stands as a testament to the indomitable spirit of a nation and people determined to defend, preserve, protect, and procure the best of its resources towards a common goal that eventually became a reality,

UA

Lord Dunmore in seeking to protects and preserve the safety of Nassau’s Harbour from foreign attacks, built a limestone-buttressed fort that was chiselled and crafted by enslaved and free persons of colour who collectively were beginning to assume a diasporic identity grounded in the distinctive Bahamian environment.

in The Bahamas 1834 – freedom – in spirit and in truth.

Reenactment Canon at Ft. Fincastle Pirate Actor

Palm Beach RestaurantsCounty

Palm Beach RestaurantsCounty

Experience Exceptional Culinary Delights at These Passionate and Ingredient-Focused Restaurants

By Tina Walsh

Looking for an exceptional meal while you are in Palm Beach County? Here are four restaurants that are approachable, chef-driven, and offer the magical combination of passion, hospitality, unique flavor combinations, and carefully sourced ingredients.

Thoughtful Passion

Clay Conley’s Grato Restaurant

Chef Clay Conley is a culinary force to be reckoned with in Palm Beach County. He has a passion for creating innovative dishes that highlight the flavors of the region. As the executive chef and co-owner of Buccan, Imoto, Buccan Sandwich Shop, and Grato, his restaurants showcase his culinary skills and dedication to culinary excellence.

Chef Clay’s journey to becoming a renowned chef began with humble roots, starting as a dishwasher in his teens and working his way up through the ranks in some of the best kitchens in the country. While honing his skills under renowned chefs like Todd English and Daniel Boulud, Chef Clay developed a unique style that blends flavours and techniques from around the world.

What sets Chef Clay apart is his unwavering commitment to sourcing the freshest and highest quality ingredients. His dedication to locally sourced produce, sustainable seafood, and humanely raised meats shines through in his dishes. Each plate that

Chef Clay creates has a harmonious balance of flavours, textures, and seasonal ingredients, resulting in a culinary experience that is absolutely delicious.

Chef Clay has received numerous accolades since he opened his modern American, Palm Beach restaurant Buccan , in 2011, including being a seven-time semi-finalist for the James Beard Award for Best Chef in the South. Recently, Buccan was named one of the “Top 100 Restaurants in the United States” by OpenTable for 2023. Chef Conley has taken his skills in developing unique flavour profiles to three other more approachable and relaxed restaurant concepts: Imoto, Buccan Sandwich Shop, and Grato

Photographs Courtesy of The Ember Group (The Grato Restaurant and Clay Conley), In House Creative, Leila, Gallaghers, Almond and Tina Walsh

Buccan Sandwich Shop

Buccan Sandwich Shop Beef Carpaccio

Chef Clay Conley

Imoto, which means “little sister” in Japanese, was his first Palm Beach restaurant outside of Buccan. It was inspired by his time in Japan while working for Chef Todd English. Imoto offers small plates and craft cocktails in true Japanese Izakaya style. Buccan Sandwich Shop is American fast food, Clay Conley style. Their sandwiches, salads, and house-made drinks are created with locally sourced and produced ingredients. Pick up an order at their West Palm Beach location and head to the local park or the beach for a five-star picnic experience.

Chef Clay created his fourth restaurant as a family-friendly, neighbourhood, gathering place in West Palm Beach. Grato is a lively and energetic establishment where wood-fired pizza and homemade pasta are the stars. You can enjoy innovative craft cocktails or mocktails at communal, high-top dining tables or sip a glass of Italian wine or a locally brewed beer at the Kitchen Bar while watching the creation of your pizza or pasta. If you are a fan of octopus, don’t miss Grato’s Octopus Taboulleh. All of Chef Clay’s restaurants are open for dinner daily except Buccan Sandwich Shop, which is open daily from 11am - 3pm. Grato has a happy hour starting at 4pm and a Sunday Brunch is served from 11am - 3pm.

Buccan Sandwich Shop Cuban

Buccan Sandwich Shop Caprese Grato Art

Grato Chicken Parmesan Grato Butternut Pizza

Grato Tuna Tartare

Imoto - Tuna

Imoto - Yellowtail

Imoto - Bluefin Toro

Leila

Where Passion for Hospitality Makes Grandma’s Recipes Shine

Located in West Palm Beach, Leila is a charming restaurant that brings the flavours of the Mediterranean to South Florida. Step inside, and you’ll be transported to a Mediterranean oasis. The restaurant’s décor features rich colours, rustic accents, and soft lighting, creating a cozy and intimate setting. Whether you’re dining with friends, celebrating a special occasion, or simply enjoying a taste of the Mediterranean, Leila’s ambiance sets the stage for a memorable dining experience.

and Mirielle rules the kitchen, using recipes that have been handed down from their mothers and grandmothers. From hand-cut French fries to baba ghanoush made with wood-fired eggplant, every dish is prepared fresh for their guests. When asked how they get inspiration given their longevity as restaurateurs, Alex says, “From our guests – I love people and making them happy.” Their welcoming nature brings locals and visitors back to the restaurant regularly. Alex and Mirielle have a passion for sourcing the best possible ingredients to create their Mediterranean comfort food, matching the tastes and flavours of their youth.

With Lebanese and Syrian heritage, Mirielle and Alex Awad immigrated to the United States in 1989. They opened Leila in Downtown West Palm Beach in 2003. Twenty years later, they continue to serve high-quality, healthy, Mediterranean cuisine for lunch and dinner. Alex rules the front of the house

Gallaghers

Leila is open Monday to Friday for lunch and dinner, dinner only on Saturday and Sunday, with belly dancing on Friday and Saturday evenings. Do not miss the fattoush – it gets it fresh taste from locally grown parsley and its brightness from lemon juice – or the lamb kebab marinated in olive oil and garlic.

A Nostalgic New York City Steakhouse in Boca Raton

If you’re looking for a great steak, in a nostalgic atmosphere, Gallaghers is the place to be in Boca Raton. Restaurateur Dean Poll brought a second location of his legendary restaurant to Boca Raton in March of 2023. Gallaghers Boca Raton has quickly become a favourite among locals and visitors.

With its 1920’s Florida ambiance and a delectable menu that includes both dry-aged steaks and seafood, everyone can find something to enjoy. Whether you’re in the mood for prime beef, fresh fish, or a flavourful pasta dish, Gallaghers has got you covered. Under the direction of Executive Chef Alan Ashkenazi, their dishes are prepared with the finest ingredients, ensuring an unforgettable experience.

Gallaghers in New York City has a rich history spanning over a century. Helen Gallagher first opened the establishment in 1927. Located on West 52nd Street, it was a speakeasy during prohibition. After the Great Depression, Gallaghers pivoted to becoming a popular restaurant, known for its exceptional hospitality and mouthwatering steaks. At that time, the neighbourhood was bustling with actors, artists, and writers, creating a vibrant atmosphere that attracted celebrities and New York’s elite. Mr. Poll purchased the restaurant in 2013, doing a complete renovation and restoration to its former glory.

The restaurant’s success can be attributed not only to its superb food but also to its unique décor. Gallaghers New York interior has always been adorned with a collection of caricatures and photographs featuring famous faces from the entertainment industry, sports stars, and influential figures. This tradition began in the early days of the restaurant when a regular customer paid his bill with a caricature instead of money.

PALM BEACH COUNTY

Leila Owners Mirielle and Alex Awad

Leila Dining Room

Leila Falafel Salad

Gallaghers Chef Alan Ashkinaze

Since then, celebrities and patrons have contributed their photographs to the restaurant’s ever-growing collection, making it a visual delight for visitors. Many of these can be seen inside the Boca Raton location.

Over the years, Gallaghers has become synonymous with fantastic steaks. The restaurant takes great pride in its dry-aged beef, carefully selecting the best cuts of USDA prime meat and aging them in-house under controlled conditions. This process results in incredibly tender and flavourful steak. Whether you prefer a marbled ribeye, a thick porterhouse, or a perfectly grilled filet mignon, Gallaghers offers an array of options to satisfy every steak enthusiast.

Beyond its delectable steaks, Gallaghers also offers a diverse menu that includes fresh seafood, chops, as well as classic American dishes. From succulent

Almond Where Locally Sourced Ingredients Create Memorable Meals

Nestled in the heart of Palm Beach, Almond is a hidden culinary gem that delights patrons with its exceptional cuisine, inviting ambiance, and warm hospitality. With a focus on seasonal and locally sourced ingredients, Almond offers a dining experience that combines classic French techniques with innovative flavours.

Step inside, and you’ll be greeted by a charming and cozy atmosphere. The restaurant’s French bistro-like décor creates a welcoming space, perfect for intimate dinners or gatherings with friends. The dim lighting and soft music add to the relaxed ambiance, inviting guests to savour their dining experience.

The menu at Almond is a celebration of French Mediterranean cuisine with global street food and American classics in the mix. From the jams at their Sunday Brunch to the kinds of pasta on their dinner menu, everything is made fresh in-house. Led by talented Chef Jason Weiner, the kitchen team takes pride in creating dishes that showcase the finest local ingredients available. From the first bite to the last, every dish is thoughtfully prepared and beautifully presented.

Chef Jason’s favourite dish on the menu is the plat du jour, where he expresses his creative culinary talents daily. He is a self-proclaimed lover of cuisines from the warm-weather countries that are close to the equator. You will find innovative plat du jour offerings like fish tacos flavoured with a house-made yellow spicy pepper Sriracha sauce. A regular on their menu is a Vietnamese chicken salad flavoured with cilantro and black sesame seeds. You will also find French classics such as steak frites, escargot, and mussels and frites, plus American classics with a twist such as decadent mac & cheese flavoured with winter truffle and a smoked turkey club.

Almond’s location, one block off the beach on Palm Beach Island, offers a convenient and central spot for both residents and visitors. The relaxed upscale atmosphere allows you to sit in the outdoor seating area with your beach cover-up. Indoor dining options include meals at the lively bar or numerous cozy tables. They are open Tuesday to Saturday for lunch and dinner and brunch on Sunday. UA Gallaghers

lobster tails to hearty lamb chops, there is something for everyone’s culinary preferences. Don’t miss the French onion soup and the lobster and shrimp dumplings. Accompany your meal choice with a beverage from their extensive wine list or a craft cocktail menu.

Whether you are a connoisseur of fine steaks or simply looking to immerse yourself in a historic American dining experience, a visit to Gallaghers is a must. Experience the charm, savour the flavours, and bask in the timeless tradition this iconic restaurant creates in Boca Raton. Gallaghers is open daily for lunch and dinner.

Gallaghers Fine Steaks

Almond Chef Jason Weiner

Almond

Baby Le Grande

HezronH

VISUAL ARTIST Introduces Turks and Caicos Identity

By Deandrea Hamilton Photographs Courtesy Of Hezron Henry

His art is more than captivating, it has a purpose and demands that true identity be appreciated and explored all at once. It is also meant to trouble our contentedness with the gorgeous, yet stereotypical images conjured up when people think of the Caribbean. That his goal is to fill a distinctive chasm on the art scene is noble and for this accomplished creative, it is richly rewarding.

“Do I feel like I have made it? Hmm, that is an interesting question. I would have to say no, but I am able to be recognized in an international circle, like among art critics, or being highlighted on international platforms and legit galleries – in those aspects, I can say I feel validation.”

Hezron Henry lives a quiet life with his inspiring wife and two adorable children in a cozy community in Providenciales, Turks and Caicos. It is where he is designing a daylight-littered studio and preparing for a solo art exhibition later this year.

Unapologetically, HezronH, as he is known on the art scene, is demonstrating to the world that his home in the Caribbean surpasses trending vistas of turquoise-coloured ocean lapping onto soft white sandy beaches or curly coconut trees speckling the shoreline.

For HezronH, the alluring, globally renowned beauty that draws millions of people to the Caribbean cannot be had or most fundamentally appreciated if the people who crashed or came or were corralled here, are excluded. Therefore, his art is inclusive and makes a distinguishable statement.

Striking is but one way to characterize what you behold when your eyes first latch onto a piece by HezronH. You can tell that there is more going on than acrylic or oil paint meeting canvas.

“My style is mostly dealing with identity and how persons process the concept of identity not only as individuals and not only my personal identity, but also identity as a social construct within the confines of the Caribbean and Turks and Caicos. There are different elements I am building on within that space, but a lot of it has to deal with identity and how we process that.”

His bold strokes in brilliant colour intertwined with nature’s best features are only topped by the amazing detail in the faces he manages to vivaciously bring to life – it is like they climb off the canvas; they seem familiar somehow. The images conjured up by this young man, who has been astounding audiences since the age of five, are one thing. That he can turn his musings into intelligent, inspiring, and captivating conversation pieces is another.

“I incorporate colours in there, mainly because it’s connected to my history as a child and reading a lot of comics, so I involve a lot of colours.”

As is his art, the colours are authentic. HezronH admits he spends no time mixing paint and is emboldened by the likes of the great Henri Matisse, who is highly regarded for his unconventional use of pure colours.

“It’s evolved into what is part of my process and into weaving the idea of kaleidoscope and connecting emotions to colour.”

Hezron Henry Signing his artwork at the back is signature for HezronH

Sovereign – A fusion of digital and acrylic artwork, this piece from the Crown Collection was nominated for the Tokyo-based Global Art Awards

Communion

Earned “Curator’s Picks: Emerging” for HezronH in June 2023 by editor Casey Lesser on New York’s Artsy.net. The validation is reserved only for an artist of exceptional caliber

HezronH agrees that the people depicted are emerging from the darkness which for centuries had left them underrepresented and underestimated. Whether we are admiring the intricacies of the tiaras of flowers donned by the stunning women, and their many hues in his Crown Collection, or the riveting postures and raw emotion he manages to revive in his Trouvadore Series, there is an unmistakable truth: HezronH is delivering a refreshing, modern take on an age-old struggle.

“This idea, however, is not preached – it is a conversation, a dialogue, between the subject, the viewer, and me. As a third culture individual with the ancestry of Africans (enslaved) and Indians (indentured labourers), my art also serves to navigate the nuances of my ethnic and cultural history of both my birth and adopted home.

“The art explores facets of identity through the lens of colour, culture, the individual in society, and the community as a whole,” he poetically explains.

The authenticity of this artist, who originally hails from Guyana, has forged an impressive path, making its way onto some of the most art-intensive pockets on the planet. A three-month showcase in Melbourne and Sydney in Australia, and Auckland, New Zealand was an unforgettable stint that led him to make the finals at Wacom’s Next Level Exhibition, in 2017.

HezronH has entertained invitations to Art Takes 2021 in New York; the CARICOM Master Artists’ Exhibition at Carifesta 2019 held in Trinidad and Tobago; four instalments of Exclusive Evening of Art held in the Turks and Caicos Islands (TCI); the recent Fuze Art Fair 2023 held at Baha Mar Resort in Nassau, Bahamas; the virtual exhibition Print It! in both 2022 and 2024 in Leeds, UK; and among

his favourites, the Expression Against Oppression Billboard Group Exhibit, 2021, which saw one of his most distinguished pieces blown up in massive scale and hoisted high in Portland, USA.

Artsy loves him, too. This New York-based online art gallery is where you can find some of his most fabulous pieces on sale. HezronH has showcased at their Atlantic World Art Fair 2023, and on the website, he has secured Curator’s Picks and Curator’s Choice accolades.

These opportunities for his artwork to be purchased, even collected, add to his more unforgettable experiences, and nestle nicely next to his memory of selling out all his pieces in under ten minutes. That happened at home, in an exhibition at the Shore Club in Providenciales, in 2019.

The riveting colour pallet and seductive flair of any piece by HezronH has led fashion designers to commission him for exciting collaborations. From Bechë swimwear to Konk Apparel and a depiction of the TCI cultural parade, Maskanoo, HezronH is transcending as he creates artwork you can wear, slip onto your mobile phone or mount to your wall for a fluidity which is embraced by the Baby Boomers to GenZ.

“Through the use of colours in my art, I present a visual language that appears chaotic and disorienting, but as a whole, the precision can be realized through a macro view and its scale revealed.”

HezronH is the kind of artist who has no hesitation in fusing art forms like computer graphics and actual paint. He smiles as he reflects on the criticism his unique stylings have attracted in years gone by. Now age 40, the accomplished

Wade with Us

Appeared in Art Takes 2021 Exhibition staged in Harlem, New York.

Tears of the Trouvadore series by HezronH

artist is thankful that he was undeterred and delivers memorable pieces that range from $40 prints to $8,000 paintings.

His evolution is not complete, he vows. We will soon find HezronH hosting his own art exhibition in Providenciales. He promises an array of work that will wholly absorb your attention, dominating the space, and be a fulfilment, even contentment, as he gives another world-class showing on his terms.

“There are a lot of themes that I will be dealing with in terms of how society and individuals deal with collective memories. Within the scope of that collective memory, I am also tying it into the indigenous and endemic plants of the Turks and Caicos and in some cases the wider Caribbean.”

The little boy, inspired by the vivid colours of his comic books and who spent hours sketching passionately with pencils, crayons, and markers as he waited for his mother to finish her shift at work, is now a celebrated, world-class artist known for his bold, honest interpretations which are no longer just his own. They are accomplishing the thing this creative set out to do – evoke thought, ignite conversation, and inspire introspection and reflection.

For HezronH, as it is for so many, the inseparable fusion of pristine, tropical landscapes and the resilient people who, hundreds of years ago, inherited the land and became an intrinsic part of its allure, is important work that deservedly takes centre stage, and perhaps a place in your life. UA

Maskanoo Created for fellow Turks and Caicos artist Lady Livz’ EP Maskanoo

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Helipad

In November of 2023, I embarked on a transcendent journey to Kenya, not merely as a traveller, but as the host of a yoga retreat on the captivating island of Lamu. This expedition, interwoven with threads of exploration, cultural immersion, and personal connection, metamorphosed into a celebration of life, love, and the quest for balance. As I revisit the notes of this extraordinary experience, the narrative unfolds as a rich tapestry that not only delves into the nuances of wellness through travel and self-care but also unveils the fascinating history that breathes life into Lamu.

To make this journey even more remarkable, I decided to treat my mother to this unforgettable experience in celebration of her birthday. It marked our inaugural visit to Kenya, a destination poised to reveal its wonders in ways we had never imagined.

Our residence in Lamu was a meticulously organized beach villa compound, a sanctuary of tranquillity crafted by the impeccable expertise of Zurura Concierge. Nestled on Kizingoni Beach, the compound offered an oasis surrounded by the Indian Ocean’s gentle whispers and vibrant culture. Our lodging’s seamless blend of comfort and authenticity set the stage for a wellness retreat to enlighten the body and nurture the soul.

The retreat unfolded as a resounding success, drawing yogis from every corner of the globe, each seeking a unique journey of self-discovery and rejuvenation. The sun’s warm glow, signalling the commencement of our daily yoga practice against the backdrop of the Lamu sky, became a ritual that embodied the universal appeal of seeking balance through the transformative power of yoga.

In Lamu, we met daily on our mats, practicing asanas that mirrored the ebb and flow of the nearby tides. The diverse group of yogis, each a fantastic practitioner, brought a collective energy that enriched our sessions. Together, we delved deep into the practice, finding solace in the unity of breath, movement, and the serene ambiance of Lamu.

Yet, the retreat was not confined to physical postures – it explored the philosophy and mindfulness inherent in yoga. Two workshops allowed a deeper dive into the spiritual and mental aspects of the practice, fostering an environment where self-care extended beyond the mat. As the ladies embraced the teachings, camaraderie emerged, forging connections transcending borders and backgrounds.

Our days in Lamu were filled with yoga and a complete immersion into the island’s rich cultural tapestry. Our palates danced with delight as we indulged in Swahili dishes, with seafood, veggie curries, and chapatis scoring high as

Harmony and History

A Sojourn of Wellness in Kenya’s Lamu Archipelago

By Alexandra ‘Bahayogi’ Kaufmann

a harmonious

Excursions in Lamu were equally captivating. A sunset dhow sail offered a mesmerizing view of the horizon, creating a moment of serenity and connection with the ocean’s vastness. Exploring Shela and Old Town Lamu allowed us to engage with the community, immerse ourselves in vibrant market scenes, and witness the craftsmanship behind the iconic dhows.

Photographs Courtesy of Alexandra Kaufmann

View from the steps to the Monastery

personal favourites. The culinary journey mirrored our broader exploration of the island’s culture –

blend of flavours, traditions, and hospitality.

Old Town Lamu

Elephants at Sheldrick Wildlife Trust: Haven for Elephants and Rhinos

Feeding giraffes at Giraffe Centre in Nairobi, Kenya

A particular highlight was watching the creation of these traditional sailing vessels, witnessing firsthand the skill and dedication that goes into crafting each dhow. The experience served as a metaphor for the retreat – a meticulous process of building, shaping, and setting sail on a transformative journey of self-discovery.

Amid cultural immersion, my mother found joy in disconnecting to reconnect. The serene surroundings, coupled with the nurturing environment of the retreat, allowed her to shed the layers of daily life and embrace the simplicity of the present moment. It became a poignant reminder of the importance of self-care, a theme that echoed throughout our time in Lamu.

Now, let us delve into the historical tapestry of Lamu, a place where time seems to stand still and the past echoes through the narrow alleyways of the Old Town, a UNESCO World Heritage Site boasts a history from the 14th century. It was a prominent trading post, serving as a hub for commerce and cultural exchange along the East African coast.

Lamu’s architecture is a testament to its rich history. Old Town Lamu is a labyrinth of narrow winding streets lined with intricately carved doors and Swahili-style buildings. Each corner tells a story, and every doorway holds the echoes of the traders, explorers, and sailors who once graced these shores. The UNESCO designation recognizes Lamu’s role as one of the best-preserved examples of Swahili settlements in East Africa.

As we strolled through Old Town, the history of Lamu came to life. The Lamu Museum, housed in a Swahili warehouse, became a window into the island’s past. From archaeological artifacts to Swahili poetry, the exhibits vividly depicted Lamu’s resilience and the enduring beauty of its traditions.

The island’s history is also intertwined with the Swahili culture, blending African, Arab, Persian, Indian, and European influences. This cultural mosaic is reflected not only in Lamu’s architecture, but also in its language, cuisine, and way of life. Engaging with the local community became an integral part of our journey, allowing us to appreciate the depth of Lamu’s cultural heritage and its Islamic roots.

With its aromatic spices and bold flavours, the Swahili cuisine offered a culinary voyage through time. Each dish, from the delectable curries to the soft, pillowy breads, carried the essence of centuries-old culinary traditions. It was not merely a gastronomic experience but a communion with the cultural richness that has shaped Lamu over the ages.

The excursions into Shela Town and Old Town Lamu were glimpses into the present and portals into the past. The narrow streets, flanked by coral stone houses and bustling markets, echoed with the footsteps of generations who had walked the same paths. The Swahili architecture, characterised by intricate woodwork and ornate carvings, bore witness to the craftsmanship that has stood the test of time.

The iconic dhows, the traditional sailing vessels synonymous with Lamu, are a living testament to the island’s maritime history. These vessels, crafted with meticulous skill, have sailed the Indian Ocean for centuries, connecting Lamu with distant lands and cultures. Watching the artisans at work, shaping wood into vessels that have endured through generations, instilled a profound appreciation for the maritime legacy that defines Lamu.

In embracing this rich history, the retreat became a personal wellness journey and a communal exploration of Lamu’s timeless soul. The island’s history, woven into the fabric of our daily experiences, added depth to our understanding of the significance of balance and harmony.

As our time in Lamu concluded, the echoes of its history lingered, a gentle reminder that the pursuit of balance is not a modern concept, but a timeless endeavour embraced by generations past. The lessons of Lamu, a place where the old and the new seamlessly coalesce, transcended the confines of a traditional wellness retreat.

Our journey to Nairobi, the capital city, further enriched our understanding of Kenya’s diverse cultural landscape. The Masai markets pulsated with the vibrancy of local crafts, each piece telling a story of ancestral traditions and contemporary expressions. Engaging with the artisans and understanding the cultural significance of their work reinforced the idea that balance is not only an individual pursuit, but a collective endeavour woven into the fabric of a nation’s heritage.

The adventure took a wild turn as we visited the Giraffe Centre where we had the unique opportunity to feed and interact with the elegant Rothschild giraffes. Nairobi’s David Sheldrick Wildlife Trust, which is dedicated to the conservation of elephants, offered an intimate encounter with these majestic creatures. The juxtaposition of urban life and wildlife conservation highlighted the delicate balance that defines Kenya – a country where progress harmoniously coexists with nature.

In conclusion, our journey to Kenya was a symphony of history, wellness, and personal connection. The yoga retreat in Lamu became a sanctuary of self-discovery, attracting yogis from around the world to embark on a transformative journey. The historical richness of Lamu, deeply intertwined with its architecture, cuisine, and maritime traditions, added layers of meaning to our pursuit of balance.

The island’s past, present, and future converged in a harmonious dance, reinforcing the idea that true wellness extends beyond the individual to encompass the collective heritage of a place. With its diverse landscapes, warm-hearted people, and rich historical tapestry, Kenya became a canvas where the art of balance was painted with the strokes of travel, self-care, and the timeless yoga practice. In the heart of Lamu, we found not only serenity and self-discovery but a profound connection to the enduring spirit of a place shaped by centuries of history. UA

Softshell crab Caesar salad at Cultiva Farm Sweet Granadilla at a local fruit market

Handmade Dhow in the harbour of Shela, Lamu

Yoga on the pool deck

Try this sequence to invite balance to your practice:

1 - TREE POSE (Vrikshasana):

1. Begin in a standing position, feet hip-width apart, and arms at your sides.

2. Shift your weight onto your right foot.

3. Bend your left knee, bringing the sole of your left foot to the inner thigh or calf of your right leg.

4. Find a focal point in front of you and fix your gaze to help with balance.

5. Bring your palms together in a prayer position at your chest or extend your arms overhead, fingers reaching towards the sky.

6. Keep your standing leg strong and engage your core for stability.

7. Hold the pose for several breaths, maintaining a tall spine.

8. Release and switch sides, placing your right foot on the inner thigh or calf of your left leg.

9. Repeat the pose on the other side, finding balance and focus.

2 - TRIANGLE POSE (Trikonasana):

1. Stand with your feet about 3-4 feet apart.

2. Turn your right foot out 90 degrees and your left foot slightly in.

3. Inhale, extend your arms parallel to the floor.

4. Exhale, reach your right hand to the right shin, ankle, or floor.

5. Extend your left arm straight up, and gaze towards your left fingertips.

6. Hold for several breaths, then switch sides.

3 - CHAIR POSE (Utkatasana):

1. Stand with feet together, arms at your sides.

2. Legs stay engaged and active, and knees, thighs, and hips are off of the floor.

3. Inhale, raise your arms overhead.

4. Exhale, bend your knees, and lower your hips as if sitting in a chair.

5. Keep weight in the heels, chest lifted, and arms parallel to the floor.

6. Hold for several breaths.

4 - REVOLVED CHAIR POSE (Parivrtta Utkatasana):

1. Start in Chair Pose.

2. Exhale, twist your torso to the right, bringing your left elbow to the outside of the right knee.

3. Keep your hips square and your knees in line.

4. Extend your right arm straight up or bring your palms together.

5. Hold, then switch sides.

5 - DANCER’S POSE (Natarajasana):

1. Stand on your right foot.

2. Bend your left knee, reaching your left hand to grasp the inside of your left ankle.

3. Inhale, extend your right arm forward.

4. Kick your left foot back, lifting it towards the ceiling.

5. Keep your chest lifted and balanced.

6. Hold, then switch sides.

6 - ONE-HANDED TIGER POSE (Eka Hasta Vyaghrasana):

1. Begin in a tabletop position.

2. Inhale, extend your right leg straight back.

3. Exhale, lift your right foot, reaching your left hand forward.

4. Engage your core and balance on your left hand and right foot.

5. Hold, then switch sides.

7 - STANDING BIG TOE HOLD POSE (Utthita Hasta Padangusthasana):

1. Stand on your right foot.

2. Inhale, lift your left knee towards your chest.

3. Grab your left big toe with your left hand.

4. Extend your left leg forward, keeping it straight.

5. Hold, then switch sides.

8 - EAGLE POSE (Garudasana)

1. Start in Mountain Pose (Tadasana):

2. Stand tall with your feet together and arms by your sides.

3. Shift your weight onto your right leg, slightly bending the knee.

4. Lift your left leg and cross it over your right thigh. Hook your left foot behind your right calf if possible.

5. Bring your arms to shoulder height, parallel to the ground. Cross your right arm over your left, bringing the palms together.

6. If possible, wrap your right elbow into the crook of the left elbow, creating a double bind. If this is challenging, simply press the backs of your hands together or rest your palms on your shoulders.

7. Draw your navel in towards your spine, engaging your core for stability.

8. Lower your hips as if you are sitting in a chair. Keep your chest lifted and gaze forward.

9. Stay in the pose for 15-30 seconds, breathing deeply. Find a focal point to help with balance.

CAKE ARTIST

A Sweet Work of Art

Meet Culinary Artist Jessica Wilson

By Nikia Wells

Beach-Inspired Cake

Jessica Wilson started her culinary career as a means of self-expression, and she has evolved into one of the country’s most sought-after cake artists. Up and Away got to sit down with Jessica, and this is her story…

Up and Away: Tell us a bit about yourself, and what inspired you to become a cake artist. I am a self-taught cake artist who left the corporate world to pursue my dreams! I always had an artistic background, but my corporate job inspired it. I started with baking only cupcakes for my coworkers to spread joy and it evolved from there.

Up and Away: As a self-taught cake artist, what has your journey been like, and what have been your greatest challenges and most exciting wins?

My journey had its ups and downs because I had to learn everything the “hard” way. From management to customer service, I experienced growth pains. My greatest challenge at first was time management and my most exciting wins were creating things that I never imagined I could. I am still in awe of what I can create sometimes. All God.

Up and Away: What excites you most about baking?

Honestly, baking is the most boring part to me (she notes with a laugh). The most exciting process is just seeing the entire creation come together and seeing the customers’ reactions.

Up and Away: Has anyone or anything inspired or influenced your approach to designing cakes?

As an artist, I am always inspired by others. When I first got into serious cake artistry, I was strongly inspired by local artist Paulette of Mmmazing Bakes. Also, Maggie Austin and Lima Cakes are international artists who have their niche styles.

Up and Away: What has been your favourite cake design or client?

I have so many favourites!!! My favourite cake design would have to be from an Exuma wedding because I had complete control of the design, and it was the perfect balance of elegance and bling.

Up and Away: What has been your most memorable dining experience in The Bahamas or globally?

My most memorable experience in The Bahamas would be Island Brothers Cie. Their frog legs and cocktails are to die for!.

60th Birthday Cake

Up and Away: If you could choose only five staple ingredients to have on hand when baking, what would they be?

Flour, sugar, baking powder, milk, eggs.

Up and Away: What’s next for you as a cake artist?

We are trying to dabble more in the social media world. And we are in the works to offer more goods and possibly retail.

Photographs Courtesy of Jessica Wilson

Jessica Wilson

JESSICA’S BEST-SELLING SALTED CARAMEL

Ingredients

1 cup (200g) granulated sugar (make sure it is labeled “pure cane”) 6 tablespoons (85g) unsalted butter, at room temperature and sliced into 6 pieces 1/2 cup (120ml) heavy cream, at room temperature 1 teaspoon salt

Instructions

Heat granulated sugar in a medium heavy-duty saucepan (avoid using nonstick) over medium heat, stirring constantly with a high heat-resistant rubber spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick, brown, amber-colored liquid as you continue to stir.

On my stove, this takes about 6 minutes. Be careful not to burn it. (Cooking times may vary based on the stove.)

Once the sugar is completely melted, immediately stir in the butter until melted and combined. Be careful in this step because the caramel will bubble rapidly when the butter is added. If you notice the butter separating or if the sugar clumps up, remove it from the heat and vigorously whisk to combine it again. (If you are nervous about splatter, wear kitchen gloves.) Keep whisking until it comes back together, even if it takes 3–4 minutes. It will eventually – just keep whisking. Return to heat when it is combined again.

After the butter has melted and combined with the caramelized sugar, stir constantly as you very slowly pour in the heavy cream. Since the heavy cream is colder than the hot caramel, the mixture will rapidly bubble when added. After all the heavy cream has been added, stop stirring and allow to boil for 1 minute. It will rise in the pan as it boils. If you would like to be precise and use a candy thermometer, the temperature will rise to about 220°F (104°C).

Remove from heat and stir in the salt. The caramel will be a thin liquid at this point. Allow to slightly cool down before using. Caramel thickens as it cools.

Cover tightly and store for up to one month in the refrigerator. Caramel solidifies in the refrigerator.

Reheat in the microwave or on the stove to desired consistency. UA

Gold Leaf Cake

Flintstone-Inspired Cake

Geometric Cake

PERFORMING ARTIST

Charisa Smith

“Music never let me go.”

By Yolanda Hanna Photographs Courtesy of Charisa Smith

She has a voice as smooth as silk, gently entwined with nuances of the greats – Ella Fitzgerald, Sarah Vaughn, Nina Simone, and Nancy Wilson. Her soulfulness resonates from the depths of her spirit and beams into the captive audiences mesmerized by her vocals and stage performances.

Charisa Smith is a singer, songwriter, and recording artist from The Bahamas who was born to sing.

Charisa honed her vocal and performance skills early as a member of the Bahamas National Youth Choir. It was during those years she developed a passion for music, as she travelled around the world performing and blossoming under the tutelage of the Youth Choir’s founder and director, the late Cleophas Adderley.

Fast forward to 2024. The young girl with impressive vocals and an infectious smile is now a solo artist, entertainer, and the lead singer of The Essence Band. Up and Away caught up with the busy chanteuse to chat about her music career and asked for some advice for aspiring music artists.

Up and Away: How would you describe yourself? Who is Charisa Smith?

I am a dynamic, charismatic individual who sings from her soul (laughs). I am soulful. I want people to feel every word I sing because there is a song or a lyric about everything people go through in life. I am very intentional about how I sing because I believe my voice can bring healing to whoever needs it.

Up and Away: To say that you are soulful is an understatement! Every note you sing comes from the depths of your soul, listeners both hear it and feel it. You are also diverse, seamlessly transitioning from jazz, R&B, pop, and rake-n-scrape. Where did that come from? Tell us about your musical background.

My appreciation for diversity and versatility comes from being a member of the Bahamas National Youth Choir. The late Cleophas Adderley always stressed the importance of being diverse. We studied everything we did, and he was meticulous about the choir learning every piece of music we performed until it became a part of us. I love music! And I am grateful to be a part of a band that allows me to show my versatility. When we started playing at the Jazz Bar, we only performed jazz music. As time progressed, people wanted to hear more and we got requests for pop, country, and R&B, so we built a repertoire. If it had not been for Mr. Adderley and his encouragement to be diverse and versatile, I would have never been able to take that on.

Up and Away: Being a part of the Bahamas National Youth Choir prepared you for the future. Are you a full-time artist?

Yes, I am a full-time artist. I love music, performing, and connecting with the audience. I attended The College of The Bahamas (now the University of The Bahamas) to study to become a doctor (laughs). I majored in biochemistry, but the music would not let me go. I felt unfulfilled trying to become a doctor when the very thing I could not live without was music. One day, I had an epiphany. God told me I was meant to do music, and I feel like I am doing what I was born to do. I feel fulfilled on stage, like I am operating in my purpose. Watching people watching me perform is such a good feeling.

My goal is to unapologetically walk in my purpose and be in alignment with God’s purpose for my life. I have officially been in the music business for nine years. I started

as the lead singer of The Jam Session Band, which transitioned to The Essence Band in 2018. I am also a songwriter and recording artist, having released three singles, “All Mine,” “Get Gone” (both nominated for awards), and “Just Whine”, in addition to collaborations with other music artists. I was shy and reserved when I recorded my first song. I never thought I could do it, but I am happy I took the chance because the song was a hit. It has been a beautiful journey.

Up and Away: What is your favourite genre to perform?

I love performing jazz. Ironically, it was the genre I was afraid to perform but now I could sing jazz anytime, any day, anywhere! Listening to Nina Simone, Sarah Vaughn, Nancy Wilson, and Ella Fitzgerald helped me hone the jazz voice deep inside me that I was afraid to let loose.

Up and Away: And how has your Bahamian heritage influenced your music?

Bahamians are very expressive, and that shines through my performances. My time with the Youth Choir under the instruction of Mr. Adderley has also played a big part. The Essence Band incorporates cultural music in the set every week. My Bahamian heritage is important to me, and I want to include elements of rake-n-scrape in my music, no matter the genre.

Up and Away: What is your advice for aspiring Bahamian music artists?

Know that nothing worth having comes easy. Be prepared to work hard even if your talent comes naturally. Master the gift God has given you and be dedicated to your craft. I sing every day. I wake up with a song every day. I cannot imagine not singing. Also, know your self-worth. To anyone dealing with low self-worth and low self-esteem, understand there is no one like you. There is no one with your sound who can sing or dance the way you do. Be thankful that you are different because you are different for a reason and on this earth to make an impact. Your uniqueness is a treasure, and it should be celebrated. UA

ADVENTURES In South Florida:

ADVENTURES In South Florida:

‘Discover

By Tina Walsh

thrilling adventures for every skill level in South Florida’

Photographs Courtesy of JLM Communications (iFly) and Tina Walsh

When it comes to adventure, South Florida has something for everyone. Whether you are seeking the thrill of an airboat ride, the tranquillity of mangrove kayaking, the excitement of indoor skydiving, or the challenge of indoor rock climbing, this region offers exhilarating experiences suitable for all skill levels. Let us explore the diverse and thrilling adventures that await you in South Florida.

AIR BOATING IN THE EVERGLADES

For those who enjoy their adventures sitting down, air boating in the Everglades offers a unique way to explore this iconic ecosystem. With its vast freshwater swamp lands and shallow canals, the Everglades are best navigated by airboats. This allows visitors to skim across the water and glide through the marshes. The experience provides an opportunity to observe the unique wildlife, including alligators, bobcats, and multiple species of birds, all calling the Everglades home.

The Everglades airboat tours often include knowledgeable guides who offer insights into the unique environment, its history, and the significance of preserving this natural habitat. One of the best Everglades airboat tours is offered by the Everglades River of Grass Adventures, giving you a 90-minute experience in this unique environment.

Another great tour is the Buffalo Tiger Airboat Tours. This tour company is owned by a native American, Miccosukee Tribe family. Their standard tour focuses on introducing visitors to the homelands of the Miccosukee people.

This native American tribe migrated to Florida before it became a state. During the tour, you will not only see local wildlife but will also get to see a Miccosukee camp and take a nature walk.

Exploring the Everglades by airboat is not only an exciting and memorable adventure but also serves to appreciate and support the conservation of this vital natural resource.

Buffalo Tiger Everglades Airboat Tours

Miccosukee Camp, Everglades, FL

KAYAKING THROUGH MANGROVE TUNNELS

Mangrove kayaking in South Florida provides a serene and immersive way to experience the diverse and beautiful coastal ecosystems of the region, while you get a bit of exercise. As you paddle through the winding waterways of the mangroves, you will encounter a variety of wildlife, from colourful birds to curious fish and possibly a manatee or dolphin.

The tranquillity of the mangrove tunnels and open waterways creates a peaceful and captivating environment, offering a unique vantage point to appreciate the intricate root systems and the abundant life they support. Many guided kayak tours in South Florida include knowledgeable naturalists who share their insights about the mangrove habitat, its importance, and the various species that thrive in these natural surroundings.

One of the best mangroves kayaking tours in South Florida is run by Lazy Dog Adventures on Stock Island, the island just north of Key West in the Florida Keys. Their tour includes visits to the abandoned salt ponds, created by the first settlers of the keys. If you prefer a “do-it-yourself” option, head to John Pennekamp Coral Reef State Park on Key Largo, the first key south of Homestead, FL. Here you can explore 50 miles of mangrove wilderness trails by kayak. Kayaks are available for rent at the park’s concession.

You can also experience kayaking through mangroves without a trip to the keys. Conveniently located in North Miami Beach, Oleta River State Park is situated along the scenic Oleta River and Biscayne Bay. This park offers visitors the perfect setting for kayaking through mangrove forests. The Oleta River Outdoor Center rents canoes, kayaks, and standup paddleboards for self-guided tours. They also offer sunset guided tours through the mangroves.

Mangrove kayaking in South Florida offers an enriching and peaceful way to connect with the natural world, making it a memorable and educational experience for nature enthusiasts and adventurers alike.

INDOOR SKYDIVING

Indoor skydiving at iFLY in South Florida offers an exhilarating and safe way to experience the sensation of free falling without having to jump out of an airplane. The facility utilizes a vertical wind tunnel that generates enough upward airflow to lift participants off the ground, creating the feeling of skydiving.

Indoor skydiving provides an adrenaline rush and a sense of weightlessness that mimics the feeling of actual skydiving. It is a fantastic option if you are seeking an adventure or for those who want to overcome the fear of traditional skydiving. Additionally, the controlled environment of the vertical wind tunnel allows for longer flight times, providing ample opportunity to practice and enjoy the experience.

Indoor skydiving at iFLY in South Florida offers an unforgettable and accessible way to feel the thrill of skydiving, making it a popular choice for locals and visitors alike. It is conveniently located just west of the Fort Lauderdale Airport.

INDOOR ROCK CLIMBING

Indoor rock climbing in South Florida is a challenging experience for adventure enthusiasts. It is for the person looking for some serious physical exertion with their adventure. While South Florida may not have the natural rock formations found in other regions, indoor climbing gyms offer an excellent alternative for climbers to hone their skills and beginners to experience the thrills of climbing.

These gyms feature a variety of climbing walls, from bouldering areas to tall walls with different routes designed to accommodate everyone from beginners to advanced climbers. Some facilities also include features like belay systems and top rope climbing options, ensuring a safe and enjoyable experience for all participants.

There are three indoor rock climbing facilities in South Florida. The Edge Rock Gym in southwest Miami, Coral Cliffs Rock Climbing Center, just west of the Fort Lauderdale Airport, as well as Project ROCK in the Oakland Park neighbourhood of Fort Lauderdale, just north of downtown.

Engaging in indoor rock climbing is not only a fun and physically invigorating activity, but it also serves as an excellent way to stay active while traveling. It is a great option for individuals and families seeking a unique and adventurous way to stay fit and have fun, regardless of the region’s lack of natural outdoor climbing opportunities.

These four adventures allow you to explore unique parts of South Florida while getting as much physical activity as you are comfortable with. UA

Mangrove Forest, Stock Island, FL

Indoor Rock Climbing

iFly Indoor Skydiving

SIMPLY GROWN

For the Love of Bahamian Bush Teas

By Nikia Wells Photographs Courtesy of Nikia Wells

In the United States, Ginger Ale is believed to be the unofficial universal cure for a wide range of ailments. But many Bahamians have their forms of “medicine” growing right in their backyards. For generations, it was not uncommon for men and women to head into the bushes to gather an assortment of leaves to soothe whatever troubled their families.

The purported medicinal properties of Bahamian bush teas have been passed down from generation to generation and their benefits are commonly known throughout the islands. Cerasee, for example, is said to aid in digestion. Fever grass, as its name would suggest, is used to treat fevers, headaches, and even skin conditions. But these are just two of the more well-known bush tea varieties.

Five fingers, bay geranium, life leaf, and love vine, in addition to the leaves of many fruit trees, including soursop, guava, allspice, guinep, and avocado (usually referred to as “pears” in The Bahamas) are all used to treat a wide range of illnesses – and a few are even said to inspire romance.

In addition to being a source of medicinal comfort, many Bahamian bush teas have also been embraced for their enjoyable taste. Over the years, they have evolved from being sipped in Bahamian households to being featured prominently on restaurant menus, like that of The Library at Rosewood Resort.

Companies like Naturally Bahamian, Chiccharney Farms, Bahleaf, Tasty Teas, and the Pasion Tea and Coffee Company – just to name a few – are creating blends that incorporate traditional bush tea ingredients to create unique and delicious flavour combinations. Freshly brewed fever grass has a light and almost fruity taste, and the leaves of many local fruit plants have an enjoyable aroma that can be elevated with the addition of locally sourced dried fruits and citrus peels.

Denise Worrell of Naturally Bahamian is a proponent of the cultural preservation of bush teas and embracing their healing properties. Along with her husband, Paul Worrell, they are working to raise awareness about the humble bush tea through farming and education, while also focusing on providing a delicious, quality, and easily accessible tea for consumers.

“Our business was born from providing teas for people who requested it,” notes Denise, who grew up learning about bush teas from her grandparents. She adds that when she was a child, she considered bush teas to be unpleasant tasting, but as she got older, she recognised the wealth of medicinal benefits they possessed and how their unique and vibrant flavours could be blended for a delicious cup of tea.

She later continued her studies of herbs and traditional medicines via several specialised courses, and eventually gained a wealth of knowledge on the subject. Initially, her interest was due to her personal desire to learn more about herbal remedies, but the growing interest of others eventually led her to a career in tea farming and harvesting.

“We took it a step further. Instead of just offering the traditional bush medicine where you would present someone with a boiled cup of tea, we started offering packaged teas.”

In addition to farming a large amount of the teas they offer, Denise and Paul also collect some of their varieties from the wild, as they have naturally grown for generations.

“We grow them ourselves, and what we aren’t able to grow, we go deep into the bush, and we harvest them.”

Denise also notes that she believes in ensuring that the bush teas can replenish, and always leaves some behind to make sure that the plants can continue to flourish and grow.

Like Denise and Paul, there are many other Bahamian farmers, tea enthusiasts, and tea brands who have embraced traditional bush teas. While in The Bahamas, be sure to grab a bag of your favourite blend. They can be found on several Bahamian restaurant menus (such as Grand Bahama’s Green Gamut Café, New Providence’s Bakehouse, and the New Duff Restaurant, for example) as well as at retailers around the country. UA

Fever Grass and Star Fruit (Carambola)

Naturally Bahamian Teas

Paul Worrell of Naturally Bahamian

Bahamian Brand, Bahleaf Tea

A Truly Immersive Culinary Experience!

‘Anthony’s

Delights the Palate & Soothes the Senses!’

By Tyrone Fitzgerald

Imagine an authentically curated, sumptuous seafood, American, or Bahamian meal, infused with that “down-home, Sunday afternoon round your Mama’s dining room table good lovin” cooking, combined with a fusion of unique Caribbean flavors, spices, and that one “secret ingredient” grandma intentionally left out of her family recipe.

Imagine all of that – and more – and you have a multi-sensory, immersive, culinary experience at Anthony’s on Paradise Island.

From the moment you walk into its naturally warm, family-friendly atmosphere, you are greeted with a hearty Bahamian welcome by Byron, its operations manager of more than ten years, and its fully experienced dining staff whose mantra is to simply “wow the customer”!

As you walk through the tropical décor of this Bahamian-themed restaurant, you are enraptured by the sycophantic sounds of Junkanoo, rake-n-scrape, and soca music! Once seated, you close your eyes and sway to the local beat, only to open them to a smiling server who is immediately ready to take your drink and food order from the diverse menu of seafood, Bahamian, and American dishes.

Adults and kids, locals, and tourists, alike, may choose from Anthony’s delicious “conchy” conch chowder, its infamous succulent baby back ribs lathered with its many special sauces, or select its amazing lobster macaroni, delectable coconut shrimp curry, or a variety of mouth-watering, supersized burgers, pizzas, and quesadillas.

Baby Back Ribs Entrée Fall-Off-the-Bone Baby Back Ribs brushed with Anthony’s homemade BBQ sauce served with corn on the cob and baked potato

Lobster Fettuccine tossed in a homemade creamy alfredo sauce, topped with lobster chunks and cherry tomatoes

Photographs Courtesy of Anthony’s and L. Roscoe Dames II

Chef Marguerite Manager Byron

For happy hour, patrons may enjoy a wide selection of discounted appetizers and 2-for-1 drink specials daily from 4 pm to 6 pm. Patrons can indulge in entrées such as Bahamian fish tacos, chicken masala, and various pasta, shrimp, and chicken dishes.

Anthony’s also has something for the “sweet mouths” which we call locally. The restaurant offers decadent double chocolate cake, fresh key lime pie, or assorted cheesecakes that will titillate and delight the palate.

These foods are all the culinary creations of Chef Marguerite Cash, a veteran Bahamian chef with 27 years of culinary experience in the Bahamian tourist industry, and her team.

Chef Marguerite is a warm, vivacious, friendly food artisan who learned to cook local Bahamian food at an early age from her mother on the island of New Providence and the Caribbean and American foods through her many years of cooking at Anthony’s, which originally served only Caribbean food.

Her recipes of delectable Bahamian dishes fused with Caribbean, Asian, and American culinary influences have transformed the menu options available to include curated masterpieces of casual and fun dining that are incomparable in taste and appeal anywhere on Paradise Island or the City of Nassau.

For those patrons who prefer more adult libations, Anthony’s has the delightful Goombay Smash, Melon Ball, Love in Paradise, and Tequila Sunrise, to name a few. The restaurant also offers a variety of traditional and flavored lemonades, iced tea, and tropical rum and fruit punch.

Whether you want to watch a game of football, basketball, baseball, or tennis, or spend time with family and friends, Anthony’s provides a fun, exciting, and friendly space where you can enjoy delicious food, savor refreshing tropical drinks, or delight in the local atmosphere of Bahamian music and revelry for everyone and every age.

Anthony’s is truly an immersive culinary experience – make that a journey – where all the senses are engaged, and the palate is magnificently satisfied. UA

Lobster Burger - Homemade beef patty loaded and topped with lobster meat, lettuce, tomatoes, red onions, and signature sauce

Colossal Sparkler -151 rum, vodka, Amaretto, and fruit juice

Bahamasair’s Crew

“From grassroots to the blue hues of Bahamian pride.”

By Keesha Claudia Bethell

Photographs Courtesy of Bahamasair

The establishment of Bahamasair in 1973 marked a pivotal moment for the newly independent Bahamas. With a mission to provide safe and reliable air transportation to connect the scattered islands of the archipelagic nation, Bahamasair quickly became a symbol of national pride. The airline’s maiden flight cast a literal and metaphorical shadow of the national flag carrier, capturing the attention and admiration of Bahamians. The airline bridged the geographical gaps and fostered a sense of connection and allegiance among Bahamians. It became a symbol of unity and national identity.

Althea’s journey to becoming head of the airline’s treasury is deeply rooted in her personal experiences and observations. Her inspiration to join the airline began during her flights from her native island of Eleuthera to New Providence where she attended the tertiary institution of The Bahamas.

Wilfred’s journey with Bahamasair exemplifies a trajectory marked by dedication and progression, beginning his career with a strong sense of pride. He joined the team as a steward and is now in a key managerial role as its sales manager.

Captain Mike, as a second-generation pilot, embodies the deep connection to Bahamasair ingrained in his DNA. His love for everything about his job is palpable and runs through his veins. The familial legacy of being a second-generation pilot adds a personal touch to his enthusiasm, making his connection to Bahamasair both professional and deeply personal.

Sit back and fasten your seatbelts as Up and Away takes you on a ride through the clouds of the exciting off-the-clock lives of these three Bahamasair crew members.

Meet Althea Turnquest

Althea’s journey within the national flag carrier from an accounts receivable clerk to her current position as senior manager of the treasury is indeed an impressive climb up the professional ladder. Over nearly four decades, she has demonstrated dedication, hard work, and a strong commitment to her role in the financial sector of the airline. Beyond her financial responsibilities, Althea’s involvement in founding the airline’s Public Managers Union and her past role on the executive team showcases her leadership qualities. Althea also finds joy as a mentor and a source of inspiration for her colleagues.

Bahamasair Birthday Twin

The 17th of June is a date of celebration for both Althea and Bahamasair – it’s her birthday and the date that the airline celebrates its anniversary. That commonality is a testament to the intertwining of personal and professional elements, making her journey with Bahamasair not just a job, but also a joyfully unforgettable commitment.

Island Gal

Althea’s roots are planted in the southern settlement of Tarpum Bay on the island of Eleuthera. Despite moving to the island of New Providence, her connection to her birthplace remains strong as she continues to give back to the close-knit community. The values instilled in her during those formative years contribute to her commitment to community service and giving back. She served on the committee for the annual Tarpum Bay Homecoming which invites all descendants to return home to reconnect with the community through food, dance, and cultural events.

In Tarpum Bay, Eleuthera

In 2024, her family remains committed to the annual Ma Maude’s Easter Egg Hunt which her mother Maude Goodman began in 1998. The event commemorates the Christian observance of Easter and brings the children of the settlement together.

First came Bahamasair, then Marriage, then the Baby Carriages

Althea’s entry into the Bahamasair family not only marked the beginning of her professional career but also paved the way for the formation of her own family. A chance encounter with Captain Dudley Turnquest (now retired) led to what Althea describes as her greatest achievement at Bahamasair.

“I met my husband shortly after I began working at the airline,” she says. “We have been married for nearly 40 years, and together we have nine grandchildren and one great-grandchild. That’s what I’m most proud of.”

Althea’s Takeaway: Listen. That is the only way to truly make a difference.

Meet

Wilfred Mullings II

Wilfred’s seven-year tenure as the sales manager for Bahamasair has not only made him an integral part of the airline but has also allowed him to thrive in a role that aligns well with his character and personality. His assertion that being people-oriented and enjoying interactions are essential traits for success in his field highlights the importance of interpersonal skills in sales. As the sales manager, Wilfred takes pleasure in putting together initiatives aimed at ensuring the national flag carrier of The Bahamas has the necessary revenue to operate daily.

Recording Artist

His journey as a performer for nearly three decades attests to a rich and enduring passion for the art form.

Currently serving as lead singer of the Original VIP Band, Wilfred continues to contribute his musical talents to the local music scene. His vocal prowess has opened the doors of opportunity for collaboration with popular Bahamian artists such as KB and D-Mac underscores his standing within the local music community.

Was Raised Under The Queen’s Reign

Wilfred’s connection to the Bahamian island of Eleuthera, specifically the settlement of Hatchet Bay, draws a parallel to Althea’s roots. It was there that he was raised by the woman he refers to as “my queen and my rock”. His queen, Rhoda Jane McQueen, was his beloved grandmother. Her influence on him is profound, as Wilfred attributes his strong personality, love for family, and dedication to his field to the guidance and support he received from his grandmother.

He’s a Boatman and a Seaman

Wilfred’s love for nature and the outdoors, coupled with his fascination for rocks, paints a vivid picture of a man deeply connected to the natural beauty of The Bahamas. His pastime for gathering curbs and whelks to make a salad showcases not only a love for the sea but also a culinary appreciation for the local delights The Bahamas has to offer. He says his passion for fishing and the sea was inherited from his father who took him on weekend fishing trips. The choice of using an old-fashioned fishing line over a modern rod reflects a connection to tradition and a preference for a more hands-on approach to the age-old practice of fishing.

Wilfred’s favorite catch, the mutton fish, is not only a culinary delight but also a source of exhilaration for him.

“There is nothing like that adrenaline rush when you’ve caught a mutton fish,” he says. “I love the thrill of it.”

His excitement for the glassy aquamarine Bahamian sea coupled with his love for fishing paints the picture of an adventurous spirit.

Wilfred’s Takeaway: Dream it. Work Hard At it. Follow Through With It. It Will Happen. Humility is the key to success.

Meet Captain Michael Cleare

This connection to aviation runs deep in his genetics, creating a sense of continuity and tradition within his family. For Captain Mike, working at Bahamasair is a source of joy and pride.

“I love the people, the job, everything,” he shares. He is so patriotic to the airline that in his opinion, “It makes me feel great because only the sun covers The Bahamas better than Bahamasair. We’re all over the islands. No one else does what we do.”

Advocate for Youth Empowerment

• (Youngest) Keyanna Wright: World Imperial Beauties Northern Bahamas Jr. Miss

• (Red dress, second oldest) T’kyla

Kelly: World Imperial Beauties Northern Bahamas Pre-Teen

• (Blue dress, oldest) Kyzariah Wilson: World Imperial Beauties Southern Bahamas Teen

• First Officer Rudy Gardiner along with Captain Cleare

Captain Mike’s dedication to empowering less fortunate youths has been on display for well over a decade. In 2006, he established the Eneas Street Community program. The initiative has kept countless young people on the straight and narrow.

“The program contributes to creating a positive and hopeful future for the community it serves,” he says. “There is a homework program in my backyard. I teach them about Junkanoo – the ultimate Bahamian cultural expression. My sister helps them with music. Sometimes, we skate and hopscotch, too.”

His team consists of roughly 30 persons including police officers and even his Bahamasair family.

Jack of All Trades

In addition to being a captain, Captain Mike is a licensed plumber. His vision is to expand his program to teach technical skills to young individuals.

“I’m going to teach the youths plumbing, electrical, auto mechanics, and upholstery,” he says.

He hopes that through this training, youngsters will have the tools and knowledge to build bright futures, transcending any challenges posed by their humble beginnings.

Captain Mike’s Takeaway: If you can help young children, help them because villages raise children.

Captain Mike’s extensive career in the cockpit of Bahamasair spans twenty-six years, showcasing a remarkable journey from the position of first officer to the anticipation of assuming the captain’s seat. This progression through various aircraft models demonstrates his experience and expertise in aviation. He began with the Short 360 before moving to the Dash 8, then the ATR 737 and ATR 42. The trajectory of Captain Mike’s career points towards the anticipated move to the captain’s seat of the ATR 737. The plan is for him to remain in that seat until his retirement in 2029.

Second-Generation Pilot

Captain Mike’s love for the air is not just a personal passion, but a familial legacy, as he follows in the footsteps of his father as a second-generation captain.

Conclusion

Collectively, the narratives of Althea, Wilfred, and Captain Mike highlight the profound impact Bahamasair has had on individuals’ lives and the nation. Beyond being a means of transportation, Bahamasair has become a symbol of national pride. Bahamasair not only connects the Bahamian islands, but it connects Bahamians with international destinations such as Florida, Cuba, Trinidad and Tobago, and most recently, North Carolina.

In the same way the airline transports locals throughout its route, Bahamians have never had to doubt that they would not return home safely. That’s the pride in Bahamasair’s motto: “We don’t just fly here, we live here” – the airline transports Bahamians out of the country and escorts them safely back home. It’s that pride that creates unity between Bahamians to march forward, upward, onward together.

In the case of Bahamasair, let’s replace the word march with fly. Unbuckle your seatbelts. May this insight into the crew of the airline bring a deeper understanding of what Bahamasair is all about at its core – the Bahamian people. UA

Wilfred Mullings II Performing

Captain Cleare and his team support the Miss World Imperial Beauties

“I went from waiting to get an appointment to having one right away – the day after I called.”

Shanique B. Breast Cancer Patient

World-Class, Personalized Care for Bahamas’ Cancer Patients

At City of Hope®, hope isn’t just a name. It’s the foundation on which we’ve built our global leadership in cancer research, treatment and prevention. It’s our motivation for conducting leading-edge research, delivering innovations from lab to patient with lifesaving speed and pioneering technologies that have led to cancer treatments used worldwide.

And for cancer patients living in the Bahamas, it’s one more reason to choose City of Hope for your care. From your first contact with us, we’ll work to make your experience as convenient and stress-free as possible. With local support provided by our Nassau-based cancer navigation team, we’ll help handle the logistics, such as collecting your medical records. From your first visit, our multidisciplinary team of cancer experts will work with you to develop a comprehensive treatment plan tailored to your individual needs and goals—treating not just the cancer but you, the whole patient.

Call now to make an appointment

1-242-327-0490

• cancercenter.com

ARTIFICIAL INTELLIGENCE The Survival Tool Of SMEs

By Keesha Claudia Bethell

“Companies globally are losing ground due to a limited use of Cloud Technologies to improve their organization and business to provide an enhanced customer experience and journey.”

—Peter C. Bridgewater, President/CEO of Open Systems Technologies International

Rivalry between Large Companies to continue a streak of success makes it difficult for Small and Medium Sized Enterprises (SMEs) to survive in the ever-changing business landscape. Peter Bridgewater, President and CEO of Open Systems Technologies International (Bahamas) suggests that his company offers the solution - Artificial Intelligence (AI) and Cloud Based Technology.

Over the past 23 years Open Systems Technologies International (Bahamas), a major player in the global IT field located in Western New Providence, has offered services such as Enterprise Content Management, Disaster Recovery Solution, Cyber Security, Document & Back-File Conversion, Customer Journey Management Solutions and Queue Management.

According to the Bahamian CEO, it is imperative for SMEs to hop on the AI train by using systems -such as DocuWare - which ensure the key components of efficiency and accessibility to data, are in place.

DocuWare digitizes and secures information to flow effortlessly between decision-makers anywhere, on any device, and at any time. Office automation combines document management and intelligent workflow to automate tedious, repetitive tasks and free up knowledge workers to focus on work that matters. Open Systems Technologies International has qualified as a DocuWare 2024 Gold Partner for two years in a row.

“AI’s role in modern businesses is transformative,” Mr. Bridgewater explains. “As AI technology continues to evolve, businesses must adapt and learn to harness its potential to drive operational efficiency, enhance customer satisfaction, and, ultimately, ensure sustained growth and success.

“In the current extremely competitive business environment, Artificial Intelligence (AI) can be leveraged to improve company operations, solve business problems, and gain an edge over competitors. AI has revolutionized many aspects of businesses, enabling organizations to make more efficient use of their time and resources while also improving customer satisfaction. With these things in place, SMEs will operate and soar in the aggressive business landscape.”

Mr. Bridgewater suggests that SMEs invest in performing regular system upgrades to keep business applications current and up to date.

“Although the costs of modernizing company systems may seem to be hefty, the rewards to be reaped will pay off,” says Mr. Bridgewater. “If

you want a successful business, it is necessary for temporary sacrifices to be made.”

Some companies might feel intimidated by AI, but Mr. Bridgewater’s recent launch of the Center of Excellence guides businesses through that transition.

“I launched the Center of Excellence to offer practical training and innovative learning that will address the training needs of our customer’s financial and technological workforce management while complementing risk management, IT Security, and data intelligence,” says Mr. Bridgewater.

Along with his establishment of the Center of Excellence, the CEO has a wealth of experience that makes him an expert in data management.

He is certified in document management, cyber security training, innovative technological business solutions, data analytics and recently became an Authorized Partner of the OQLIS Data Intelligence Solution. OQLIS is a DocuWare certified software designed for highly integrative process improvement, customized reporting, and data analytics, in addition to tracking and measuring Key Performance Indicators (KPIs) in real-time for increased employee productivity and data decision-making.

In October 2023, Mr. Bridgewater’s company became an Authorized Sectigo Secure Partner Reseller of the most comprehensive suite of SSL/TLS digital certificates and web security products to safeguard customers against everyday cyber threats.

The global connections of Open Systems Technologies International (Bahamas) speak to its world-class credibility in transforming SMEs.

Strategic Business Partners include DocuWare Oqlis Business Intelligence and Data Analytics, QMATIC RESELLER, FORTINET, OnBase by Hyland, FUJITSU, Datto Cloud Backup and Storage, Kaseya Cybersecurity Solutions, RECOVERY PLANNER, QSTAR TECHNOLOGIES, DocuSign, KEEPER, ULTIMUS and MITRATECH.

Mr. Bridgewater remains committed to introducing global technology to Bahamian business owners for the purpose of bringing to the table: success, longevity, and excellence. UA

For more information, visit https://www.opensystems-bs.com

Photographs Courtesy Of Open Systems Technologies International

Peter C. Bridgewater, President/CEO

Pineapple Project: Revolutionizing Bahamian Agriculture

By Kendea Smith

Photographs Courtesy of Keith Bryan Jr/Ministry of Agriculture and Marine Resources

The sweet and juicy pineapples of Eleuthera commonly known as the “sugar loaf” are famous worldwide. The local pineapples are used in many native dishes such as confections, candles, jams, sauces, and even libations. So, it is little wonder why the Ministry of Agriculture and Marine Resources is looking to capitalize on this sweet crop.

The sugar loaf is great to eat on its own, but it is also used in one of the country’s signature cocktails, the Bahama Mama. Its fresh and crisp taste also makes for the renowned delicious and refreshing flavour of a tropical conch salad.

The pineapple has a vast history in The Bahamas. It dates to as far as the 1700s when private companies would export pineapples to England and the United States.

Today, the pineapple industry is a remnant of that era with only a handful of commercial pineapple growers left over 85 percent of which are over the age of 55.

According to officials, there are only twelve commercial pineapple farmers and Eleuthera remains the only island that produces the delectable crop.

Currently, pineapple farmers in Eleuthera produce on average 10,000 to 15,000 pineapples per acre.

Therefore, the ministry is seeking to revive the industry by investing $2.5 million over the next three years to enhance production through the Eleuthera Pineapple Project.

Numerous agriculture reports have pointed to the potential development of niche products for the tourism sector thus creating a stronger linkage between agriculture and tourism.

Recently, a Consultant for the Pineapple Project and CEO of Island Foodology Shacara Lightbourne visited fifteen farms with pineapple experts from Costa Rica to conduct a study on how the project would work.

Soon after collecting data, scores of farmers from throughout The Bahamas attended a town meeting to receive information about their findings and how they can improve their yields.

Ms. Lightbourne explained what the next step in the project is.

Antonio Thompson in the pineapple field

Pineapple close-up

“The next step is to improve on training. I think what the overall project is going to do is improve on the things our farmers are doing well,” she said. “There are some small interventions such as the biosecurity, keeping the farms clean, and good management practices. These are the kinds of things that we want to focus on. These things do not cost very much, but they make a huge impact on the farms.”

Officials hope to travel with several farmers to Costa Rica on a research trip. It is hoped that the farmers will also be able to try other variants of pineapple that are exported internationally.

Costa Rica is the biggest distributor of pineapples in the world.

“Many of the farmers expressed interest in visiting Costa Rica because they harvest pineapples every single week of the year. One of the experts said that he exports 120 containers of pineapples every week. And so, our farmers are very eager to get to that level,” Ms. Lightbourne said.

“There is a lot of training that needs to be done and even some equipment that probably needs to be bought and diagnosis that needs to be done in labs on the island. So, all that is on the table is to be as self-sufficient as possible.”

Michael Worrell, a new farmer, who attended the town meeting, said the project is off to a good start.

“I think it is the best start that we can hope for,” he said. “We learned about how to deal with the pests and trying to find ways to mitigate that. I am really looking forward to learning a lot more.”

Dr. Seleba Halber, crop manager at the Centre for Training and Innovation in Eleuthera, said the town meeting was much needed.

“I appreciated that the presenters were able to show areas for improvement. The pineapple industry has great potential and with the right information and training and improving our production practices, we could compete with the rest of the world with our special variety of sugar loaf pineapple,” she said.

“I am impressed they are also making the move to make food safer for the consumer and the environment. There are a lot of techniques that can be used that are low in cost like planting crops that are insect repellents and that is something that Bahamian farmers can improve on. We definitely can use less chemicals in our production systems.”

Antonio Thompson, son of Diana “Lady Di” Thompson – an internationally known pineapple farmer – said he is excited about the future of pineapple farming.

“What I learned from the experts I can try in a new pineapple field. Once I get it going, I can harvest every month,” he said. “It may take two seasons, but if we can get that done, we can be millionaires in two years. I am willing to take the chance to try it.”

Officials are hoping that if the project is successful, it will reduce the country’s pineapple imports by ten percent.

This is significant because The Bahamas currently imports over 90 percent of its food, which costs the country over $1 billion a year.

During the recent Caribbean Week of Agriculture led by CARICOM, The Bahamas, along with other countries around the region, pledged to reduce its international food imports by 25 percent by 2025. UA

Pineapples growing

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PRIORITISING PEOPLE

Photographs Courtesy of Kemuel Stubbs

The Bahamas’ aviation sector is on a flight path to achieving unparalleled success in the development of both physical and human capital.

But how does one prioritise the two “big-ticket items” outlined in the Bahamas National Aviation Strategic Plan?

According to Bahamas Director of Aviation and Deputy Director General of Tourism, Dr. Kenneth Romer, “Human capital is without a doubt the most important intangible asset to develop, and it is equally ranked alongside the historic and aggressive infrastructural development of over sixteen Family Island airports.”

He continued, “Components of our 2024 goals require the advancement of a fresh, innovative approach to managing the development of human capital with a focus on transforming our existing and emerging aviation professionals to help us maintain our regional and global competitive advantage. Placing people first will keep us in first place.”

Among the sector’s Human Capital Development priorities are:

• Officially launching the first-ever Bahamas Aeronautical Academy and establishing the Aviation Cadets programme within targeted schools across the country.

• Awarding scholarships to pursue a wide range of aeronautical programs at internationally respected tertiary institutions. In January, two Bahamian females began their studies at Qatar Aeronautical Academy.

• Entering Memoranda of Understanding with local and international tertiary institutions with a focus on the technical, professional, and personal development of existing and emerging aviators.

Dr. Kenneth Romer

Bahamas Director of Aviation and Deputy Director General of Tourism

• Launching the “Aviation Centre for Excellence” with a focus on developing existing and emerging leaders, alongside succession planning and talent retention, the establishment of Mentorship Round Tables for “high potentials” largely utilizing iconic retired and existing aviation professionals, and the creation of a network to advance the role of women in aviation.

Qatar Scholarship Recipients (l-r) PS Reginald Saunders, Brittany Ford, Deputy Prime Minister I. Chester Cooper, Aysia Thurston, Dr. Romer

• Hosting the first annual “Aviation Stars Awards” which will serve as a climax to a strategic year-round approach to reward and recognize the best and brightest exemplars of excellence in the aviation industry.

Even though it may be difficult to quantify, developing and managing the human capital of our business is important to achieving overall success. UA

Young Bahamian Pilot Ryan Humes greeting Dr. Romer

FEAST WITH YOUR EYES FEAST WITH YOUR EYES

“Food brings people together on many different levels. It is nourishment of the soul and body; it’s truly love.”

By Bianca Major Photographs Courtesy of Stacy Knowles

Alover of all foods, the “Food Connoisseur,” one may even say the trending “foodie,” without a doubt, an international foodie, and a first-class world traveller, she is.

Long Island has always been known to be the best in just about everything, well, everything Bahamian, especially when it comes to cheffing it up in the kitchen. With that out of the way and bragging rights to suffice, let me introduce Ms. Stacy Knowles.

“One thing is for sure… (we like to say in Bahamianism), ...you ain ga starve.

Not around here, not with Ms. Stacy Knowles, no ma’am, no sir, no way and no how.”

A native Long Islander, Stacy can surely “knock up a pot” spoken in true Bahamian fashion. With a love for food and cooking, Stacy chefs up the tastiest dishes, and if you ever had the pleasure of dining at her private table, consider yourself extremely blessed.

Stacy’s career in hospitality spans more than twenty-five years, which also includes property management. Boutique-style hotel resort operations and dining are all part of her portfolio along with a love for traveling, exploring different cultures, and all things food.

Come with me as we feast with our eyes on some of Stacy’s most delectable delights with recipes included.

A TASTE OF CAPRI, ITALY

—Giada De

Laurentiis

The Caprese salad is an Italian classic and made with the freshest ingredients. Tomato, mozzarella slices, basil, olive oil, salt, and pepper. The world-famous salad pays homage to its birthplace of Capri, Italy, with its layering patterns and colours. The colourful dish salutes the flag with red (tomato), green (basil), and white (mozzarella cheese).

CAPRESE SALAD WITH BASIL INFUSED OLIVE OIL

Ingredients

3 large, ripe tomatoes

16 oz fresh mozzarella cheese

1 cup fresh basil leaves, packed

1/4 cup olive oil

1 teaspoon white balsamic vinegar

1/2 cup Basil pesto

Salt

Black pepper

Directions

Start with a plate or board of your choosing, ripe Roma tomatoes, and fresh mozzarella cheese. Layer on tomato slices, mozzarella, and basil leaves. Drizzle pesto and basil-infused olive oil over the salad. Sprinkle with salt and fresh cracked black pepper. You can also add balsamic vinegar…and voila! Ready to serve.

Caprese Salad

Stacy Knowles “The Acropolis” the hill where the Parthenon Temple was built, as a tribute to the Greek goddess Athena.

FRESH FROM THE ATLANTIC

A day on the blues can change the mood and yield you a plate of food. And one thing Bahamians love to do is go fishing! Ms. Knowles would 100 percent agree as she, too, loves to fish. As the master chef of this dish, she most likely hooked it, too!

BROILED ATLANTIC TRIPLETAIL FISH

Ingredients

4 (4 oz) filets of Atlantic tripletail fish (substitutes: grouper, hogfish)

Juice of 4 key limes

Juice of 1 Persian lime

Juice of ½ orange

1 stick of butter

1 crushed chili pepper flakes, to taste

Salt and ground black pepper, to taste

1 tomato, thinly sliced, or a few cherry tomatoes

1 onion, thinly sliced

1 green bell pepper, thinly sliced

Fresh thyme sprigs

Directions

Lay the filets out in a baking dish and start by squeezing the fresh citrus juices over the fish, sprinkling seasonings to taste. Slice the onions and bell peppers, place them on top of the filets, and add the tomatoes. Place slices of butter and thyme sprigs on top, and cover with foil. Bake in the oven at 350°F for about 1 hour.

ASIAN-BAHAMIAN TROPICAL FLARE

This dish takes a Bahamian delicacy to a whole new level. Influenced by the Asian palate, the famous “snail of the sea” known as the conch, is battered, tenderly fried, and infused with the spices of the East and married with the sweet tropical flavour of the local pineapple.

SWEET AND SOUR CONCH

Ingredients

4 conchs (beaten to tenderize)

Salt

3 large eggs

1/2 cup cornstarch

1/2 cup flour

Oil

Sweet and Sour Sauce

Ingredients

1 1/2 cup pineapple juice

1 cup fresh pineapple chunks

1/2 cup sugar

2 tablespoons soy sauce

2 garlic cloves, minced

1/2 teaspoon red chili flakes

2 tablespoons ketchup

1 tablespoon cornstarch

1 small onion, chopped

1 cup chopped bell peppers

Directions (Sweet and Sour Sauce)

In a medium saucepan, pour in pineapple juice, sugar, soy sauce, ketchup, garlic, and red chili flakes. Heat for 5 minutes. Slowly whisk in cornstarch. Once the sauce has thickened, remove it from the heat.

Conch

Take tenderized conch pieces seasoned with salt and pepper and toss in a bowl with flour and cornstarch until coated. Beat eggs in a medium bowl, dip floured conch in egg mixture, then dust again with flour mix.

Heat oil in a deep pot. Pour enough oil to cover about 2-3 inches (¼ of the pot). Oil should reach about 350°F.

Drop pieces of battered conch in hot oil and let fry until light golden brown. Remove and place the conch on paper towels to drain the oil.

After frying all the conch, place in sweet and sour sauce, and toss the conch pieces adding in the bell peppers, onions, and fresh pineapple chunks.

Plate and serve.

Honey Bourbon

Ginger-glazed Salmon

THE ALASKAN BOURBON

This delicate fish is known only to Alaska, the salmon, finds its way onto many plates, across near and far lands. Its preparation is simple, and it adapts well to the taste of many culinary varieties.

Here is a recipe that brings together a northern delight and a southern temptation.

HONEY BOURBON GINGER-GLAZED SALMON

Ingredients

¼ cup finely chopped onions

1 teaspoon grated ginger

1 tablespoon grated garlic

3 tablespoons bourbon

1/4 cup soy sauce

1/4 cup brown sugar

4 tablespoons honey

2 lemons

8 (4 oz) fresh salmon fillets

4 tablespoons sesame oil

Salt and pepper, to taste

Directions

Sauté the onions, ginger, garlic, bourbon, soy sauce, brown sugar, and honey in a frying pan. Let simmer over medium heat for about 10 to 15 minutes, stirring occasionally. After the sauce slightly thickens, put it aside, and keep it warm.

Squeeze the juice of two lemons over the salmon. Season the salmon on both sides with salt and pepper. Add the sesame oil (or olive oil) to a large frying pan, allowing the oil to get hot. Place salmon in a frying pan, searing until golden brown on each side, about 3 mins each side. Turn the heat down and spoon the bourbon sauce over the salmon.

Plate salmon, top with sesame seeds, garnish with fresh sliced lemon and rosemary. Served with a side of bourbon sauce and your sides of choice such as homemade mashed potatoes and buttery sweet corn on the cob. UA

Sweet and Sour Conch

Broiled Atlantic Tripletail Fish

The Plate Is His Canvas

By Nikia Wells

Chef Joel “Jay” Johnson is a passionate private chef and the owner of Chef Jay Catering. He sees cooking as an art form and enjoys creating flavourful and visually appealing dishes. Up and Away got to sit down with Chef Jay, and this is his story…

Up and Away: Tell us a bit about yourself, and what inspired you to become a chef?

I have always had a love for food and wanted to experiment, but what really sealed the deal for me was when I was an apprentice chef at The One & Only Ocean Club. Having the opportunity to collaborate with top Bahamian chefs proved to me that being a chef is something I know I would love.

Up and Away: What excites you most about food?

Creating and experimenting. The plate is a blank canvas that allows the chef to redefine dishes, challenge norms, and create something that most people did not know was possible to make.

Up and Away: What is your philosophy about food and cooking?

Food is more than just putting ingredients together – it is an art form. Food is an expression of yourself and the story you want to tell.

Up and Away: Has anyone or anything inspired or influenced your approach to cooking?

Of course! Having a small group of chefs in my circle throughout my career helped me mature in the kitchen, changed my take on a few dishes, and my approach to handling certain foods.

Up and Away: What has been the most exciting moment that you have experienced as a chef?

I have had a lot of great and exciting moments throughout my career, so it is hard to just choose one. What I can say is that I am grateful to have travelled to places that I thought I would never have been able to, and to have met and cooked for people that I thought I would never meet.

Up and Away: What was the most important lesson that you have learned as a culinary professional?

Simplicity is key. A lot of people try to overcomplicate things in the kitchen and end up virtually destroying the dish they were trying to create.

Up and Away: What has been your most memorable dining experience in The Bahamas or globally?

The most memorable dining experience I have had was at Kien, a Michelin-star restaurant in Tokyo, Japan. We had a 12-course dinner and that was honestly a true culinary experience that out-shined a lot of restaurants I have been to.

Up and Away: If you could choose only five staple ingredients to always have on hand, what would they be and why?

Ginger, garlic, jalapeños, shallots, and coconut milk. With those ingredients, I can make at least 50 dishes for you.

Up and Away: If you could recommend one must-try dish, while in The Bahamas, what would it be and why?

Conch salad! It is an all-time local favourite of mine, and when made right and paired with a nice drink, you will just want to sit on the beach and watch the waves go by.

ISLAND BOY LOBSTER

Ingredients

4 Bahamian lobster tails

Salt to taste

Pepper to taste

Garlic powder to taste

12 ounces unsalted butter (cold and cut in cubes)

1/3 cup white wine

1 shallot (small, diced)

1 teaspoon white wine vinegar

3 tablespoons fresh lemon juice (recommended)

1/4 cup vegetable oil

Method

1. Preheat your oven to 350°F.

2. With a cleaver, cut the lobsters in half. Pull the meat out and place it back in the shell. Season with salt and pepper and place in the refrigerator for later.

For the Lemon Butter Sauce

You will need 8 ounces of butter. Over medium-high heat, cook shallots until translucent. Bring the lemon juice, wine, and a teaspoon of vinegar to a simmer. Continue to simmer the mixture for about 2 minutes until it thickens slightly. Add cubed butter one at a time and whisk until fully melted and blended before adding another. Continue to do this until you are out of butter.

Remove from heat and continue to whisk for another 30 seconds and set aside.

Photography Courtesy of Chef Joel “Jay” Johnson

In a frying pan, heat oil and place lobster meat down into the pan. Sear until golden brown and place on a sheet pan. Place the remaining cubed butter onto each of the lobsters.

Place in the oven for 8-12 minutes.

Plate with any side you like and add a generous spoonful of the lemon butter sauce.

PLANTAIN CRUSTED GROUPER

Ingredients

1 ripe plantain

2 grouper filets 8 oz

1/5 bird pepper

Salt to taste

1 tbsp garlic powder

1 cup breadcrumbs

3 lemons

Black pepper to taste

1/2 cup vegetable oil

Method

1. Preheat oven to 375°F

Equipment

Frying Pan

3 Medium Bowls Baking Sheet Tray Spatula

2. Crush bird pepper and mix with salt. Season fish with salt, pepper, and juice from one lemon. Place it in a bowl and set aside.

3. Roughly chop the plantain and place it into another medium bowl. Season with a pinch of salt and black pepper, garlic powder and add the breadcrumbs. Mash the plantain as much as you can until it is like a paste.

4. Preheat vegetable oil in a frying pan over medium heat and layer the top of the grouper with the plantain mix.

5. Place this fish pasted side down in the pan and let it sit for about 20 seconds (no, the paste will not come off) coating should be dark brown.

6. With a spatula, carefully flip the fish and brown the other side. Place the grouper in the oven for 10 minutes.

Pair with any side you like and enjoy! UA

For the Lobster

Island Boy Lobster

From Garden-to-Glass:

A cocktail movement with roots

By Shavaughn Moss

Photographs Courtesy of Marvelous “Marv” Cunningham

Garden-to-Glass is a movement that emphasizes the use of locally sourced organic ingredients that support local farmers and communities. By incorporating native fruits such as tamarind, juju, and mangoes, herbs such as fever grass (lemon grass), spice leaf, and sweet Margaret leaf, along with barks such as brasiletta wood into cocktails and mocktails, the result is drinks that showcase the unique flavours and traditions of The Bahamas.

From using fresh soursop in a refreshing summer cocktail to infusing Three Finger Leaves into a flavourful sparkling mocktail, the Garden-to-Glass movement celebrates a diversity of ingredients. With a focus on sustainability and conscious consumption, this movement not only creates delectable beverages but also promotes a deeper connection to The Bahamas and the people who cultivate it. Award-winning Bahamian mixologist Marvelous “Marv” Cunningham, CEO of Mr. Mix Bahamas, is leading the charge in this trend.

Cunningham has brought a new level of creativity and authenticity to the Bahamian cocktail scene.

“There were a couple of things that made me want to focus my strengths on creating authentic Bahamian cocktails … do not get me wrong, there is nothing wrong with simplicity. The Bahama Mama (juices – orange and pineapple, regular rum, coconut-flavored rum, and grenadine) and Sky Juice (at its base, a combination of coconut water and coconut milk with condensed milk or evaporated milk, and alcohol, spiced with nutmeg and cinnamon) are deeply rooted in our cocktail offerings, but I wanted to step out of the box. I wanted to offer these unseen and unheard-of ingredients to showcase a not-so-commercial approach to mixology.”

He loves creating a visual that is tasty and authentic to craft the perfect cocktail, utilizing precise measurements and mixology techniques to obtain the same flavor profile every time to showcase perfection.

“The art of mixology goes beyond simply combining ingredients. It involves the careful balance of flavors, textures, and presentation to create a truly memorable drink.”

Cunningham, a Caribbean Hotel and Tourism Association Taste of the Caribbean three-time Bartender of the Year winner and Hall of Fame inductee believes every cocktail/mocktail should tell a story, evoke emotions, and transport the drinker to a different time or place through its combination of ingredients.

Attention to detail is also crucial – from the selection of high-quality spirits and fresh indigenous ingredients to precise measurements and techniques used to craft the perfect cocktail/mocktail.

His goal is the creation of “tru tru” Bahamian cocktails and mocktails that are an experience – that not only satisfies the taste buds but engages all the senses and leaves a lasting impression.

Cunningham has experimented with any and everything.

“I don’t think there is a common or known ingredient I haven’t worked with.” Out of everything he has used in a cocktail, there are two ingredients that he says surprised him – conch (pronounced konk, a sea snail) and cassava (a root vegetable).

He made an eggless eggnog with cassava. People who tried it were impressed by its deliciousness.

“The unique addition of cassava imparted a velvety and creamy texture to the eggnog, making it even more enjoyable. The absence of eggs did not compromise the richness of the drink; instead, the cassava provided a perfect substitute. It was truly a revelation to discover how cassava could elevate a classic holiday drink to a whole new level of indulgence.”

The wildest ingredient he has worked with was guinea corn, also known as island grits.

“Despite my extensive experience, conch and cassava managed to catch me off guard with their unique flavors and textures. However, it was guinea corn, with its distinct taste and unfamiliarity, that truly stood out as the wildest ingredient I have ever worked with.”

As for the quintessential Bahamian flavour(s) and ingredient(s) that is(are) his favourite to work with – guava.

“Guava hands down is my favourite Bahamian flavour to work with. In the beverage world, I have not used a spirit that did not pair well with guava. It is a great raw ingredient, modifier, and infusion, allowing for endless creativity. Its versatility and vibrant taste make guava a truly exceptional ingredient in any cocktail/mocktail.”

Cunningham says he has not worked with any ingredient that he would not want to work with again.

As a culinary ambassador, he feels he has a responsibility to continue to create cocktail concepts that not only taste amazing but also highlight the unique tastes of The Bahamas.

“By sourcing fresh and organic ingredients from local farms, I can ensure that each cocktail I create is not only delicious but also supports the local community.”

For him, it is gratifying to know that he is doing his part in creating an experience for visitors to The Bahamas that goes beyond just a drink, but that leaves a lasting memory of the nation’s flavors and tastes.

“This Garden-to-Glass approach not only satisfies the palate but also connects people to the land and culture of The Bahamas, making them want to visit and experience it firsthand,” he says.

His Garden-to-Glass approach to libations has also evolved from his early days in the industry.

“I remember when I started bartending, I only had access to store-bought ingredients and mixers. There was nothing fantastic or mind-blowing with these ingredients, but we did our best to create delicious cocktails,” he says.

“The fanciest thing you could have gotten was a Flaming B-52 shot, which always impressed customers with its flaming spectacle. Another popular option was the Bahama Mama, a tropical cocktail that transported people to the sun-kissed beaches of The Bahamas with its fruity flavors and elaborate orange, cherry, and pineapple garnish. Despite the limitations, we bartenders took pride in our ability to mix and serve these classic drinks.”

Marv Cunningham

Out of the Blue Comes Mary Elegant Geisha

Cunningham says classic cocktails will never go away regardless of the new cocktails that emerge on the scene, and he still takes pride in them, but his pride ratchets up notches with the variety of indigenous ingredients he has access to as he continues to push the cocktail/mocktail boundaries.

As for the difference between a mixologist and a bartender, Cunningham says he is both and that the terms are interchangeable depending on the event or outlet he is working at.

“There are times I need to be more personable and sling out an Old Fashioned, a classic cocktail that I can make with my eyes closed. However, there are also times when I must have more showmanship and serve up a spicy coconut and goat pepper Old Fashioned, a unique and intricate drink that requires precision and finesse.”

“So, whether it’s a laid-back evening at a local bar or a high-energy event at a trendy venue, I am prepared to adapt my skills and cater to the diverse tastes of my customers, crafting both classic and innovative cocktails with equal enthusiasm.”

Cunningham shared a recipe featuring Garden-to-Glass ingredients for Up and Away readers to try at home.

SPICED CASSA-NOVA

2 oz Ricardo Anejo Rum

4 drops of saline solution

1.5 oz cassava puree

1 oz homemade coconut milk

1 oz spice leaf and nutmeg syrup

.5 oz fresh lime juice

2 dashes of orange bitters

2 dashes of cocoa bitters

Garnish: Dehydrated lime wheel and spice leaf

Glassware: Rocks

Ice: Block

Add all ingredients into a cocktail shaker and shake vigorously. Double strain into a glass with ice and garnish. UA

Sweet Bell Pepper and Pineapple Rum Sour

Guava and Grapefruit Mojito

A Lioness In The Kitchen

By Nikia Wells

Photographs Courtesy of Chef

Evita Carey-Smith

Chef Evita Carey-Smith is passionate about cooking and enjoys being adventurous in the kitchen. She likes to make changes when cooking, as the owner of Lioness Sushi On The Go. Up and Away got to sit down with Chef Evita Carey-Smith and this is her story…

Up and Away: Tell us a bit about yourself, and what inspired you to become a chef.

I am a proud mother, wife, and culinary professional with over twelve years of experience in the hospitality industry. Growing up, my day-to-day diet consisted of heavy portions, high starch, and traditional Bahamian meals. Eventually, as I became older, I realized that this approach to eating had negative effects on the body, and I wanted to change that by one day becoming a chef.

I was formally trained at the Culinary and Hospitality Management Institute at the University of The Bahamas. Upon completion, I went on to gain hands-on experience while working across various hotels and restaurants throughout The Bahamas. It was not until 2019, when I made history with the very first sushi food truck in Nassau, specializing in Asian-Bahamian fusion-style cuisine, that I began to gain local recognition as a budding and inspiring entrepreneur.

Up and Away: What excites you most about food?

What excites me most about food is that it is always evolving, so there is always something new to learn.

Up and Away: What is your philosophy about food and cooking?

My philosophy in the culinary world is to always allow my cultural identity to be reflected through food while having the confidence and freedom to learn new cooking techniques, ingredients, and cuisine styles. I have a profound love and respect for Bahamian cuisine, its history, and how it has influenced our culture as a people, but I do not believe I should be boxed into only cooking peas-n-rice, macaroni, and duff. There is an entire world of culinary wonder to be explored and doing so does not make me any less of a Bahamian. As a professional chef, it is critical to strike the balance of staying true to yourself and your cooking style, but still having the skills to execute other cuisines with a global/international standard.

Up and Away: Has anyone or anything inspired or influenced your approach to cooking?

My mother was the first person who introduced me to cooking. The love and nurturing care that came along with feeding her family has influenced my approach to cooking, which is to always cook with love.

Up and Away: What is the most important lesson that you have learned as a chef/culinary business owner?

One of the biggest lessons that I have learned as a chef and entrepreneur is that having the right mentor in your circle can make your journey easier. I was not as fortunate to have a culinary/business mentor – every decision I made regarding my career and business was based on trial and error and by the

Meet Chef

Meet Chef

Grace of God. Although I am very grateful for what I have achieved, at times having to carry the load alone is a lot of pressure. This is why I make it a priority to share my journey, lessons, and experiences with others because I always wished I had someone to guide me along when I first started.

Up and Away: What has been your most memorable dining experience in The Bahamas or globally?

My most memorable dining experience was at Marea in NYC. This was my very first time dining at a Michelin-star restaurant. What made it so memorable was the diversity, intricacy, and gastronomy that was reflected in the menu and dishes. At 24 years old, I thought to myself, wow I want to one day have that level of skill and expertise to produce astounding dishes like these.

Up and Away: If you could choose only five staple ingredients, what would they be and why?

Seafood, rice, thyme, lime, and pepper. I love seafood, I love rice and I cannot have seafood and rice without some lime and pepper. It is the perfect combination.

Up and Away: If you could recommend one must-try dish, while in The Bahamas, what would it be and why?

We are surrounded by our beautiful seas that provide an abundance of fresh local seafood. It would be remiss of me if I did not recommend my favourite seafood dish – none other than the conch salad.

Evita Carey-Smith

Snapper Ceviche with Plantain Chips Conch Fritters

Evita Carey-Smith

SNAPPER CEVICHE WITH PLANTAIN CHIPS

Yields 3-4 servings

Ingredients

Ceviche

1/2 lb snapper filet, skin removed

1 red onion

1/2 yellow bell pepper

1/2 red bell pepper

2-3 sprigs of cilantro

1/2 c coconut milk

1/2 c fresh lime juice

1/4 small hot pepper

Salt to taste

Instructions

Plantain Chips

1 green plantain

Vegetable oil, for frying

Salt to taste

Although the recipe itself is rather simple, what I love most about it is the freshness and rawness of the conch along with a variety of what we naively call herbs (onion, sweet pepper, tomato), lime, and hot pepper, which is also the building blocks to so many dishes here in The Bahamas. It is the ideal balance of heat, sweetness, and acidity in one bite.

Up and Away: What is next for you as a culinary professional?

Personal development and growth is always a top priority for me. I am hoping to soon explore various avenues in agriculture. I wish to also elevate and expand my brand outside of just New Providence. This year, I am looking forward to hosting a few pop-ups at various regattas and festivals hosted across the many different islands of The Bahamas, in hopes of offering a unique dining experience. I am staying prayerful, spontaneous, and optimistic about my future and the things I have yet to achieve. As long as I continue to put God first, there is nothing I will not be able to accomplish.

Ensure the filet is free from any bones. Cut the fish into small evenly diced cubes. Thinly slice bell peppers and onions and set aside.

Roughly chop cilantro and hot pepper.

In a medium-sized bowl, combine all the prepped ingredients and add equal parts lime juice and coconut milk ensuring the fish is evenly covered with the liquid.

Season with salt and adjust hot pepper to taste.

Allow ceviche to marinate until flavours are well combined and the fish begins to turn opaque.

Plantain Chips

Cut off the ends of the plantain, peel, and cut crosswise. Using a mandolin, thinly slice. Add roughly 2-3 cups of oil to a cast iron pan (ensure oil reaches at least half of the pan) and heat over medium-high flame (350°F).

Once the oil is hot enough, fry the plantain slices in small batches ensuring not to overcrowd the pan (this will ensure the oil temperature does not drop which could result in soggy chips). Fry evenly until the plantains are crisp and golden brown. Lightly season with salt to taste. UA

Sushi Rolls

PERFORMING ARTIST

Shine Bahamas

Gifting The Bahamas with Feel-Good music

By Yolanda Hanna Photographs Courtesy of Infinite Visuals

Lavardo “Shine” Sands – singer, songwriter, producer, and self-taught musician proficient on keyboard, trombone, sousaphone, saxophone, and drums – has become a familiar voice and face in Bahamian music. For over ten years, the certified boat captain contributed to music as a drum major and lead singer of the Royal Bahamas Defence Force Band and the Synergy Band. He then leapt to solo artist status, and this year, celebrated his five-year mark.

Shine sat down with Up and Away to reflect on his musical journey and share his plans and the advice he would give to aspiring Bahamian musicians.

Up and Away: Congratulations Shine on your fifth year as a solo artist! How has the public reception and transition from a band member to a solo artist been?

Thank you! February 2024 marked the fifth year. I still have a day job as a boat captain, but when I am not doing that, I am focusing on my music and family. It has been a great transition. I love performing, and I have gotten love from all over The Bahamas, the Turks & Caicos, and Florida.

Up and Away: How did you know when the time was right to step out as a solo artist?

Well, I was in Synergy Band for 3 1/2 years, but was in the Defence Force Band for ten years. Honestly, it was the right time. I trusted my gut feelings. And it also was a calculated judgment and a leap of faith in a sense. After being in bands and playing for numerous artists, I felt like I could do a good job being an artist. Around late 2018 going into 2019, I had a feeling, and so I leaped on January 19, 2019. I decided to become an artist.

Up and Away: What was the first song you released?

I released my first song in February 2019. It was “Feel Like Whining”.

Up and Away: That is a great song! And still popular. Are you surprised it is still so popular after five years?

Yes, I am surprised at the reaction it still gets (laughs). It is unbelievable. Honestly, I put the song out there to see what it would do. It was an accomplishment for me, but I never thought it would go this far.

Up and Away: You had a social media challenge last year. You asked your followers if you should do a remix to “Feel Like Whining,” and you asked them for suggestions to collaborate with. What sparked that?

Since I am celebrating five years this year, I thought about doing a remix of the song and wanted to see who my fans would want me to collaborate with on the project. Sometimes, with a good song, you create a remix if people are still feeling it. So, I just threw it out there to see what the reaction would be and to

get suggestions if I decided to do it. Several artists were suggested but one stood out. I call it “the people’s champion.”

Up and Away: OK, so, we can expect a remix/collaboration with “the people’s champion” on “Feel Like Whining” in 2024?

Definitely!

Up and Away: What is it about rake-n-scrape music that made you choose it as the genre you wanted to perform as a solo artist?

I love rake-n-scrape and Junkanoo, and I wanted to focus on our cultural music.

Up and Away: Which do you love more, songwriting, producing, or performing?

Wow, tough question. I lean more towards singing and performing. I like to sing and perform. That is where I forget about everything and focus on everybody having a good time.

Up and Away: Let us talk about new music. What else do you have coming in 2024?

I am excited for the music industry in The Bahamas in 2024. A lot of music is coming, not only from me but from a lot of artists and some new faces. I have a ten-song album planned. It is my first album, and I have been collaborating diligently with writers and producers because I do not want to sound the same every time. Maybe I will do another collaboration; we will see (laughs).

Up and Away: When will the album be released?

Mid or late 2024.

Up and Away: We will listen to it! Any advice for young upcoming artists interested in rake-n-scrape and performing cultural music on stages throughout The Bahamas?

Follow your heart, do not be afraid to ask questions, or put yourself in spaces where you can get information and guidance. Do not be afraid to hear “no” and study your craft.

One thing I wish I had done early in my career was learn the music business, the backend. The passion comes on the front end – performing for the fans, friends, and family, actually doing music. After two or three years, I understood that there is another part that is important as well. And I wish I had guidance in that in the beginning. Now, I ask questions and have mentors that guide me.

That is how it has been working for me. Following my heart, following my passion, working, not being afraid to ask questions, and always being open to constructive criticism. UA

Chef Marcella Evans is a culinary powerhouse who has a love for flavour and nutritional balance. Up and Away got to sit down with Chef Marcella, and this is her story…

Up and Away: Tell us a bit about yourself, and what inspired you to become a chef.

My culinary career began early when I was surrounded by the smells and flavours of my grandmother’s kitchen. From freshly baked loaves of bread, steamed (smothered) fish, and baked macaroni to benne cake. I was also equally inspired by the fresh produce grown on the family’s farm. I developed a strong interest in nutrition that initially brought me to Florida Memorial University for a Bachelor of Science in Biological Sciences and a culinary degree from the University of The Bahamas. I am also a single mother of two young men, who have also been a joy to cook for as they inhaled the curry chicken, banana bread, Johnny cake, or whatever was in the kitchen. My career as a chef is a fusion of passion and necessity, as I needed a career path that would allow me the ability to take care of my family while doing something I was passionate about. Nurturing people through food was a perfect fit.

Up and Away: What excites you most about food?

My passion has always revolved around celebrating simplicity while entertaining others and the love of fresh, flavourful food. I enjoy both the sweet and savoury sides of cooking and love to share the wonderful flavours of Bahamian and Caribbean foods. It is a pure joy to bring fresh seafood, seasonal fruits, and vegetables from the garden and local farmer’s markets to the table using delicate herbs and spices.

Up and Away: What is your philosophy about food and cooking?

My philosophy is to have fun with food, use the freshest ingredients possible, and to let the ancestors lead. Often, when I am cooking for fun, I measure nothing – my spirit just knows when the bread is done kneading, or when it is enough seasoning.

Up and Away: Has anyone or anything inspired or influenced your approach to cooking?

My grandmother and parents have influenced my cooking. To date, no one makes a better ‘stew/boil’ fish than my dad, softer bread than my grammy, or yummier peas or bean soup than my mom.

Nurturing The Mind, Body & Palate, One Dish At A Time

By Nikia Wells Photographs Courtesy of Chef Marcella Evans

Up and Away: What was the most important lesson that you have learnt as a chef?

How to make traditional food taste good while being healthy. We have so many hacks we can use to mimic deep frying or many of the unhealthy processes our parents did not have. So, food can be our medicine, art, and nutritious.

Up and Away: What has been your most memorable dining experience in The Bahamas or globally?

Being an ACF-certified chef/pastry chef and chef of the local cooking show “Whatcha Cooking” has led to experiences around the Caribbean, cooking with other regional chefs and appearances on the “Maggie Food Court Cooking Show.” This has allowed me to explore the diaspora of Caribbean flavours.

Up and Away: If you could choose only five staple ingredients, what would they be and why?

Onion, garlic, fresh herbs, fresh seafood, and homemade chicken broth made my way (she says with a laugh). With this staple group, you can make any dish taste amazing.

Up and Away: If you could recommend one must-try dish, while in The Bahamas, what would it be and why?

I would recommend a good traditional Bahamian breakfast. There is nothing in the world like ‘stew/boil’ fish, yellow grits, avocado, and homemade bread while watching the ocean. It is so therapeutic; you need a nap afterwards.

Up and Away: What is next for you as a culinary professional?

Good question! After years of working as a private chef, I have recently fallen in love with catering meals for private aircraft leaving The Bahamas. It is my way of extending the Bahamian experience and bringing elevated Bahamian cuisine to a larger audience allowing guests to SAVOUR the taste of The Bahamas.

Conch Salad

Seafood Tacos

CHEF MARCELLA’S ISLAND BANANA BREAD

Preparation Time: 10 mins

Cook Time: 60 mins

Total Time: 70 mins

Servings: 8 to 10 servings

Yield: 1 loaf

No need for a mixer for this recipe! Cleaning up is easy, too. If you want, you can mix everything in one bowl.

This recipe calls for an 8 x 4-inch loaf pan. If you are baking in an 8 ½ x 4 ½-inch pan, bake for 45 to 55 minutes.

The best bananas to use for banana bread are those that are overripe. The yellow peels should be very spotted/browned, and the bananas inside squishy and browning.

Ingredients

2 to 3 medium (7” to 7-7/8” long) very ripe bananas, peeled (about 1 1/4 to 1 1/2 cups mashed)

1/3 cup (76g) butter, unsalted or salted, melted

1/4 teaspoon baking soda

1 teaspoon baking powder

1 pinch salt

3/4 cup (150g) sugar (1/2 cup if you would like it less sweet, 1 cup if sweeter)

1 large egg, beaten

1 teaspoon vanilla extract

1 1/2 cups (205g) all-purpose flour

Method

1. Preheat the oven to 350°F (175°C): Butter an 8 x 4-inch loaf pan.

2. Mash the bananas and add the butter. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.

3. Mix in the baking soda, baking powder and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan.

Bake for 45 to 55 minutes at 350°F (175°C), or until a toothpick or wooden skewer inserted into the centre comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the centre is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.

4. Cool and serve:

Remove from the oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before serving. Slice and serve.

Wrapped well, the banana bread will keep at room temperature for four days. For longer storage, refrigerate the loaf for up to five days, or freeze it. Variation: Add chocolate chips for an ooey gooey chocolate banana bread (my son’s favourite!). UA

Banana Bread

SEVEN ORLANDO MUST-TRY AWARD-WINNING RESTAURANTS

By Kirsten Harrington

There has never been a more exciting time in Orlando’s restaurant scene. What was slowly brewing over the last decade has come to a full boil, with many award-winning restaurants coming onto the scene. In 2023, Florida’s sunny tourist town was voted as America’s Top Food City by WalletHub. To put the icing on the cake, Michelin inspectors added thirteen area restaurants to their recommendations last year.

The good news for foodies is that many of these spots are not budget busters – you can enjoy lunch with the family or a romantic dinner with your wallet still intact. Flavors span the globe, from Turkish kebabs and Chinese stir fry to Italian pasta and good ole’ American barbecue. Here are some favourites to get you started.

1. TASTE OF CHENGDU

Known for its tongue-tingling spicy Sichuan pepper corns, Taste of Chengdu captured the eye (and taste buds) of Michelin inspectors in 2023, earning a Bib Gourmand designation. This honour is bestowed upon restaurants that offer a winning combination of great food and value. Not too shabby for a restaurant that got its start inside a budget motel. Now with a second location, Taste of Chengdu changed the landscape of Orlando’s Chinese dining scene.

Not afraid of a little spice? Try the Ma Po Tofu, Dan Dan Noodles, or Cumin Lamb. Chef Xiong “Tiger” Tang uses the peppers with skill, letting the fresh flavours shine through the heat, making many believers along the way. But do not let the 3-chili pepper rating scare you away; there are plenty of dishes if you are not a fan of spicy food. Try the Beef with Hoisin Sauce, Salt & Pepper Shrimp, and Green Tea Fried Rice.

Taste of Chengdu: 2030 W Colonial Dr (407) 839-1983 and 4856 New Broad St. (407) 286-4850.

2. MORIMOTO ASIA

With orchids, sleek dining nooks, and 20-foot cascading glass chandeliers, Morimoto Asia wins awards for its stunning interior as well as the Pan-Asian dishes it serves. The exhibition kitchen and second-floor sushi bar allow a peek into the magic as chefs prepare your food.

Take a tour of China, Japan, Korea, and Thailand with flavours from Iron Chef Morimoto’s menu. Spicy Sapporo Ramen shares space with Peking Duck; Mongolian Filet Mignon appears alongside Crispy Shrimp Tempura. The extensive menu of Dim Sum, Sushi and Nigiri, Noodles, and classics like Orange Chicken means there is something for everyone. Combine a stop here with the sights and shopping at Disney Springs for an unforgettable day.

Morimoto Asia: 1600 E Buena Vista Dr, Lake Buena Vista, FL (407) 939-6686

3. SHIN JUNG

Shin Jung may be new to Orlando’s Michelin-recommended restaurants, but it is not new to the Asian dining scene. They have been serving traditional Korean food since 1993, patiently waiting for their turn in the spotlight. Shin Jung’s welcoming staff will show you the ins and outs of traditional Korean barbecue. Order plates of thinly sliced marinated kalbi and grill the meat to sizzling perfection at your table. They have also got platters of vegetables to add to this grill-it-yourself feast, and you will get sauces and sides of fermented vegetable to go with it. Often packed with families and groups, Shin Jung is a festive, communal dining experience.

You can order à la carte, too, starting with some Tteokbokki rice cakes in spicy pepper sauce. Go for some stir-fried sweet potato noodles (Japchae) and Bibimbap, meat and rice served in a blazing hot stone bowl with gochujang sauce and toppings. For the full experience, order a smaller portion of barbecue and some dishes to share.

Shin Jung: 1638 E Colonial Dr, Orlando, FL (407) 237-0451

Photographs Courtesy of 4R Restaurant Group, Patina Restaurant Group, Prato and Kirsten Harrington

Taste of Chengdu Salt & Pepper Shrimp and Dry Wok Vegetables

Shin Jung Korean BBQ

Morimoto Asia Dim Sum

Photo: Patina Restaurant Group

4. PRATO

This Michelin-recommended restaurant lies in the heart of Winter Park, with its rustic interior spilling out onto tree-lined Park Avenue. Ample patio seating allows diners to take advantage of Florida’s gorgeous weather. Whether you are planning a romantic dinner, or just need a quick break from shopping, Prato’s inventive Italian American fare checks the box.

At lunch, you will find creative wood-fired pizzas, paninis with house-cured meats, entrée-sized salads, and pasta. Half portions mean you can order the Sweet Potato Ravioli and a salad and still have room for tiramisu for dessert. The dinner menu adds a handful of Secondi, like duck confit, veal, and fish. A long communal bar invites diners to socialise with a glass of vino and Apricot Crostini or Beef Carpaccio. Come for weekend brunch and order the Pumpkin Ricotta Pancakes with caramel sauce and a cappuccino – a great way to start the day exploring one of Orlando’s favourite neighbourhoods.

Prato: 124 N Park Ave, Winter Park, FL (407) 262-0050

5. 4 RIVERS SMOKEHOUSE

Ask any local where they go for barbecue and it is likely the name 4 Rivers Smokehouse will pop up. This fast-casual family-owned restaurant won a following for baby back ribs slathered in sweet tea Bourbon barbecue sauce, signature brisket that is smoked for 18 hours, and classic pulled pork sandwiches. The sides are solid, too; Texas cornbread with cheddar cheese and a hint of jalapeños, fried okra (bet you cannot eat just one), and cheesy baked grits are just a few of the favourites. Gluten-free barbecue sauce, salads, and vegan burnt ends mean you do not have to be a carnivore to enjoy 4 Rivers. Texas Sheet Cake, Red Velvet Cupcakes, and Snickerdoodle Cookies provide sweet endings to an all-American dining experience. Visit www.4rsmokehouse.com for location information.

6. DA JEN EATS

There are two things that put historic Eatonville on the map: it was the first all-Black city founded in the US, and it is home to Da Jen Eats. Chef Jenn Ross serves vegan food with a Jamaican flair. You will find jerk “chicken,” buffalo cauliflower, and island “fish” sandwiches, along with grits, cornbread, and mac n cheese. Come on Sunday to hear a reggae band and regulars greeting each other with wah gwaan, a Jamaican greeting for, “Hey, what’s up?”

Chef Ross, who came to Orlando from Jamaica at age 16, is constantly experimenting, finding new ways to coax satisfying, meaty flavours out of plant-based ingredients. Never heard of seitan or nori? These meat substitutes, along with hearts of palm, tofu, and jackfruit, are used to create Da Jen’s crave-worthy dishes. Try the Identity Crisis Sandwich for a taste of both jerk and buffalo chicken. You will be so drawn in by flavour that you will forget you are not eating meat. Da Jen has changed the minds of more than one vegan sceptic.

Da Jen Eats: 323 E Kennedy Blvd, Eatonville, (407) 951-5151

7. BOSPHOROUS TURKISH CUISINE

Silk carpets, stained glass lanterns, and decorative tile transport diners to Turkey the moment they step into this restaurant. Now with four locations, Bosphorous laid claim to the Mediterranean dining scene twenty years ago. Grilled Halal meats, savoury dips, and warm baked-to-order bread are just part of the reason local diners give this place praise.

There are so many different appetizers, you could make a meal just from starters. But, if you bring friends and order the Mixed Appetizer Plate, you will be able to sample eight different dips and still have room for the tender Lamb Sis Kebap or Cheesy Eggplant Moussaka. Do not forget to order the lavas – puffy, thin, hollow bread – to eat with the appetisers.

Visit www.bosphorousrestaurant.com for location information. UA

Prato Pasta with Red Wine

Photo: Prato

4 Rivers Pulled Pork Sandwich

Photo: 4R Restaurant Group

Da Jen Eats Identity Crisis Sandwich

Bosphorous Mixed Appetizer Plate

Chef Tiffany Barton

By Shavaughn Moss

Photographs Courtesy of Chef Tiffany Barton

Chef Tiffany Barton speaks to tried-and-true Bahamian techniques and new methods to achieve the same delicious results.

When it comes to Bahamian food, it means food that is flavourful and made with love, if you ask culinarian Chef Tiffany Barton. She is the product of the best of two worlds, having learned in the kitchen alongside her mother and grandmother, and having the privilege of classical training. This means she can lean on the cooking techniques she learned from the people she considers the best cooks in the world and switch out that hat when she wants to and lean on her classical training.

Then there is the fact that she can avail herself of the best of both worlds, by amalgamating the two processes. But no matter what she does, Chef Tiffany knows that she is putting forward the best in Bahamian cooking.

Like her Bahamian forebears who swore by the addition of ingredients like dried conch (pronounced konk), salt beef or fatback, and locally bottled tomato sauce – Chef Tiffany gives a nod to these ingredients in bringing forward the best flavours in Bahamian cooking.

This chef, with more than three decades of experience, says she realises she had to adopt new techniques to achieve the same results, flavour-wise, in an era in which many people are eliminating certain foods from their diet, for whatever reason – whether health-related or personal. But when she cooks, she does still want to have the flavours of her youth.

For Chef Tiffany, who says indulging in Bahamian cuisine is a “memorable experience” that everyone should have, that means enhancing her dishes with different types of fresh herbs. This culinarian says she is motivated every day to immerse herself in the kitchen to ensure that the depth of flavours of the foods of yesteryear continue to be prevalent in her food of today.

“Cooking is my motivation, every day…sometimes even to get up,” she says.

“I find myself going to bed thinking about a particular dish I want to make and taking that dish to another level because when you talk about real Bahamian cooking, it’s flavour.”

She strives daily to ensure she replicates the depth of flavour of her grandmother and mother’s Bahamian peas soup and dumplings – a hearty one-pot meal from which she says nothing was left out of the pot and showcased everything from dried conch, salt beef, and any leftover meats from the freezer – turkey bone and ham bone – which she says all made it into that soup.

Her modern take on this homey, old-school favourite includes removing all meats from their bones, making a pouch out of dough, and placing the meat from the conch, salt beef, ribs, turkey, and ham along with pigeon peas soup into the pouch. It is a showcase that she has served in local competitions and on the menu at a resort that she worked at.

The rice she learned to make as a child showcased ingredients such as bacon and its fat as well as salt beef. She works to replicate that amazing flavour all while being more health conscious, having to strip those items out. No matter what ingredient she eliminates or substitutes, the chef says dried conch is the one thing she will never do away with. She says it remains a staple in her cooking, along with fresh conch, whether she is preparing a pot of peas soup or conch and rice or conch, okra, and rice.

“I am a fan of using dried conch; it gives your pot that indescribable umami flavour that we want. It is similar to using salt pork. Adding the dried conch into your rice gives it the old Grammy technique.”

The dried conch must be reconstituted for use. It is soaked in water or broth which tenderizes the meat to the point where the chef says, “It will melt in your mouth.”

Salt pork goes in the rice and boiled fish and can stand in place of adding salt, and tastes like bacon, minus that smoky flavour.

For her peas-n-rice, Chef Tiffany says she has moved away from salt pork and enhances her rice dishes instead with garlic, fresh bay leaf rather than dried leaves, and “cooking down” fresh tomatoes.

Creole mutton, which Bahamians refer to as steamed mutton, she says, is one of those luscious flavour-bomb dishes with everything from yams to potatoes

Crab-n-Rice

Peas and Grits and Steamed Mutton

Peas Soup and Dumplings

and carrots, and which she “cooks down” with onions, celery, garlic, fresh thyme, bay leaf, and a little goat pepper for a “small” kick of spice with a tomato broth background. When serving this dish to guests, she opts to remove the meat from the bones to give it a more “upscale” appearance.

No matter what is presented, the chef says, “When you talk about real Bahamian cooking, it is flavour. It is a memorable experience. You are tasting local products. You get food made with love using Bahamian products that are locally grown.”

Her crab and dough preparation is also unlike any most Bahamians have ever had. She uses local ingredients like ham, salt beef, and conch. The preparation is something she again learned from her grandparents and her mom. She said they did not want just the crab flavour – they wanted the uniquely Bahamian dish to be a hearty meal.

“So, you add ham and salt beef, and you are not just dipping dough into the crab but having a different flavour on the palate. So, it is seafood, but a meat onto it, and the salt beef flavours the dough with thyme, and a pinch of pepper. It is just taking the crab and dough to another level,” says the chef whose history lies on the island of Exuma, Bahamas.

To make this dish trendy, Chef Tiffany says you can remove the crab meat from the bones, incorporate crab meat along with the conch, make a dough, and serve it like a chicken pot pie.

CHEF TIFFANY BARTON’S NATIVE SALT BEEF, DRY CONCH, AND PEAS AND GRITS

Ingredients:

4 oz vegetable oil

1 bay leaf

1 medium-diced onion

¼ cup diced celery

¼ cup fresh cooked salt beef

½ cup julienne cut dry conch

6 sprigs of fresh thyme leaves, pulled

1 cup yellow coarse grits

5 oz pigeon peas

2 overripe tomatoes

2 teaspoons tomato paste

Pinch kosher salt

½ goat pepper

2 cups of water

Method:

In a medium pot over medium heat, add oil and bay leaf, sauté fresh diced tomatoes, onion, celery, and thyme leaves until translucent. Add salt beef and conch. Allow mixture to sauté for a few minutes, then add tomato paste and goat pepper. Allow tomatoes to cook down with other ingredients.

Add pigeon peas to the pot. Add the 2 cups of water, and season to taste. Allow water to come to a boil before slowly adding grits. Ensure there are no lumps in the grits mixture. When the liquid starts to bubble again, reduce the heat. Let cook for 5 to 8 minutes until done.

Be careful of the amount of salt you add due to the content of salt in salt beef. Ladle and serve! UA

Grouper Fillets

Lobster Macaroni and Cheese

Dried Conch

SIGNATURE CUBAN DELIGHTS

SIGNATURE CUBAN DELIGHTS

By Myru Hernandez

Photographs Courtesy of Raenia N. Fowler

Dishes Courtesy of Maria Celia Mendoza

Have you ever wondered how Cuba got its name? Well, I decided to dig deeper into the beautiful archipelago’s first inhabitants’ languages to find the answer. Some researchers agree that the name Cuba is derived from the Arawak term “cubanascan,” which is equivalent to saying, “ample land adequately sowed,” while others believe the name has its origins in the Taíno language. And although its exact derivation is unclear, it can also be the equivalent of “Cubao,” “where fertile land is abundant,” or “coabana,” “great place.”

Regardless of how Cuba got its name, we cannot deny its beauty. Its beautiful people make visitors feel welcome, giving the impression that one is ‘home away from home.’ The embracing culture has been historically one of the main qualities Cubans are well known for. Even a taxi driver may invite you home for dinner! In case you receive a dinner invitation when visiting “The Pearl of The Antilles,” I would like to help you get ready.

When you arrive at a Cuban home and it is already dark, do not worry about checking the time, you can say, “Buenas noches,” as it will be considered nighttime, even if it is before 7:00 p.m. Don’t be surprised if you find a family having dinner together, and the head of the household asks, “¿Gusta?,” which is an informal invitation to join the dinner table. In that case, it is ok to say, “No, gracias,” if you are not interested. But if you would like to join, “Sí, muchas gracias,” can work. After all, the person who invited you would have already called home and you are expected.

Whether you call it hors d’oeuvres or aperitivos, Cuban croquetas or croquettes are a nice way to start your meal. Croquetas can be prepared in a variety of flavours. The most popular suggestions are chicken, fish, and beef, although ham and cheese croquetas have also become quite popular.

Typical dishes range from white rice, black beans (thick soup), tostones (green fried plantains) and pulled pork or arroz moro (black beans and rice) with chicken in garlic, onions, cooking wine sauce and sour orange. Both dishes can be accompanied by the iconic cassava with Cuban mojo or simply “yuca con mojo.” In case you are wondering what is different about the Cuban cassava dish, the answer is the mojo.

Good news! I convinced my mother, Maria Celia Mendoza, to share our family recipe. She has been an experienced Cuban food display participant in many food festivals for over twenty years.

Clockwise From The Top:

1- Croquetas

2- Yuca With Mojo

3- Roasted Pork

4- Salad W/Sweet Vinaigrette

5- White Rice

6- Roasted Chicken

7- Black Beans

8- Black Beans And Rice

Before you dive into “yuca con mojo,” perhaps you would be interested to know that the word “yucca” was borrowed from the term “yuca” in Spanish, known in English as cassava. It is known by many names including yuca, manioc, mandioca, yucca root, casabe, casaba and tapioca, and is a type of root vegetable.

Here is our family recipe, in case you would like to try it at home:

• Take 2 pounds of cassava, peel it, and cut it into chunks.

• Use ½ teaspoon of your favourite salt.

• Set aside ¼ cup of your favourite oil.

• Cut ½ onion, depending on the size you prefer.

• Separate 6-10 cloves of garlic and chop or crush them. A mortar and pestle can be used.

• Set aside ½ spoon of sour orange juice. You may use vinegar or lemon as a substitute.

• Fill a saucepan with enough water to cover the cassava.

• Add salt to the water.

• Bring the cassava to a boil over medium-high heat.

• Add the cassava pieces. Do not forget to cover the pan.

• Depending on the texture of the cassava, you can cook it until it is soft.

• Drain all the water and place the cassava in a serving dish.

• Meanwhile, put the oil in a frying pan.

• Once the oil is hot, add the onion, garlic and sour orange juice or substitute.

• Sauté the mixture over medium heat for about 5 minutes.

• Pour the hot oil mixture like a dressing over the cassava.

I hope you enjoy our family recipe. If you try it, do not forget to let us know how your experience was and share your photos with us at: igmmagazinepublishing@gmail.com.

Raenia N. Fowler is a 16-year-old photographer who aspires to become an architect. Raenia’s love for photography started while watching and assisting her mother during photography sessions. Raenia has been doing photography since she was 14 years old. UA

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Bahamian Entrepreneurs

Bahamian Entrepreneurs

‘Cookin’ Up Island Flavours in North Carolina’

By Kirsten Harrington

In a state better known for barbecue and fried okra than cracked conch and stew fish, two Bahamian entrepreneurs are sharing their passion for island flavors with a receptive crowd in their new homeland.

“I missed the spiciness and flavors of Bahamian food, so I started experimenting,” Kelsey Rigby, owner of Jammin’ All Day Long, explains. Originally from Freeport, Bahamas, Kelsey moved to North Carolina three years ago but has been cooking up unique jams and sauces since 2007. Bacon Ghost Pepper Jam and Jerk Sauce are just two of his creations.

The business is a joint effort between Kelsey and his wife Teresa, who is from England. She learned to cook island dishes from Kelsey’s family recipes, trading her English cheesecake secrets for her sister-in-law’s Bahamian mac-n-cheese recipe. She also whips up English sausage rolls, chocolate cake, key lime pie, and a handful of other treats.

Teresa’s English heritage inspired Kelsey’s delicious mixed berry jam, which is slathered on warm scones or nestled in a cheese board alongside some brie or sharp cheddar. The little pop of spice in the jam adds an island twist.

“I had a friend who used to barbecue, and I wanted to get into it, so I made a chipotle cranberry barbecue sauce. He said it was too spicy, so I kept working on it,” says Kelsey on how he got started. Teresa was so impressed with her husband’s efforts; that she entered him into a local barbecue contest in Wake Forest. He won, and the awards kept piling up for his tropical jams and sauces.

Photographs Courtesy of Teresa and Kelsey Rigby, and Hermia Sands

Jammin’ All Day Long Beef Patties

Jammin’ All Day Long Owners Teresa and Kelsey Rigby

Jammin’ All Day Long Pepper Jam

Building on the success of the sauces, the couple added Bahamian rum cake, jerk chicken, and sweet and savory items to their weekly lineup at the Wake Forest farmer’s market. A few Jamaican customers sampled Kelsey’s beef patties and decided they were so good; that they now order by the dozen. The couple also has an online store for their jams and sauces.

“I use three different peppers in my jams and sauces. The habanero has a kind of sweetness, the ghost pepper has a nice, good spice, and the Carolina reaper hits you hard,” says Kelsey. He does not cut corners with quality, growing his ghost peppers and North Carolina reapers.

Some customers who were hesitant at first fell in love with the subtle spicy-sweet combination of his jams and sauces, finding them surprisingly mild. Now, when Kelsey is out of a certain product, customers get mad.

“All these jams go on all different meats and vegetables, even Brussels sprouts. I put it in curry sometimes. It is really good,” Teresa says. “The jams can be blended into drinks; a touch of tropical or mango jam adds a spicy kick to a piña colada or mojito.”

Not everything Kelsey cooks is Bahamian, but the dishes are still influenced by the islands. For example, his Greek pulled pork sandwich with Tzatziki coleslaw was inspired by Zorba’s Greek restaurant in Freeport. It is one of his favorite spots for breakfast when he goes home to visit. Hong Kong Kitchen, also from his hometown, is the inspiration for his jerk pulled pork fried rice.

Kelsey finds it rewarding to share the Caribbean flavors with new customers in North Carolina, and he puts a lot of love and island flair into all his products.

“When you see people’s reaction – that is the thing I love the most. I feel so excited,” he says.

You can learn more at www.jamminalldaylong.com or call (786) 226-4527.

MIA’S KITCHEN BAHAMIAN FOOD TRUCK

“There was a rule in my house that you got to play until you were ten years old and then you started getting chores,” says Hermia Sands, owner of a popular North Carolina food truck called Mia’s Kitchen.

Growing up on the island of South Andros, in The Bahamas, Hermia was one of ten children. With a lot of people to feed, everyone in the family had to help. Starting at age ten, she apprenticed by her mother’s side at the stove. After two years of watching and learning, she prepared peas-n-rice for her mom’s approval. She passed the test and joined the sibling rotation of preparing three meals a day for a week for the entire family. The next week, it was Hermia’s job to do the dishes.

When asked how she felt about her weighty chores in the kitchen, Hermia says: “Cooking was part of growing up, taking responsibility for yourself. It was my mom’s way of showing us love and making sure we could take care of ourselves and our family. The kitchen was the heart of our home.”

Now when Hermia’s family gathers once a year back in The Bahamas, rivalry kicks in, with each sibling claiming to be the best cook. They have made peace by agreeing that each person has a specialty dish – Hermia’s is peas-n-rice.

Along with chores, everyone rose at 4 am for prayer time, prepared a hot breakfast, cleaned up, and headed to school. The work ethic and love of cooking are part of what has made Hermia successful today. After two decades of working in IT and education in The Bahamas and the US, Hermia still had a lingering passion for cooking for people.

In 2022, she decided to follow her dream. She opened Mia’s Bahamian Kitchen food truck, bringing Bahamian flavors like crack conch, curry chicken, and potato bread to North Carolina. During the day, you will find the truck at a BP gas station in Wake Forest. Friday and Saturday evenings, it is parked in Downtown Raleigh. She also caters to special events and serves at brewpubs and festivals.

“It is a pleasure for me to say, ‘Hey, I’m from The Bahamas and this is what we eat,’” says Hermia, who came to Raleigh to attend St. Augustine University. Most of her customers are Americans, and trying conch fritters for the first time or savoring a coconut tart gives them a taste of a new culture. For those who have visited The Bahamas on vacation, her food brings back pleasant memories of time spent in the islands.

She does have some dedicated followers out of the 400-600 or so Bahamians living in Raleigh. For them, crab-n-rice, steamed goat, and guava duff are a comforting taste of home.

When customers come back to the truck with two thumbs up or drive two hours just for her food, it makes Hermia feel proud. One customer tried the conch fritters and came back to buy all the fritters she had on the truck. He patiently waited while she made them, batch by batch.

“Cooking is a form of communication – it says I care about you,” she says. “That’s my passion.”

For more information

(including food truck locations) visit Mia’s Kitchen on Facebook, call (919) 633-2612, or follow her on Instagram @miasbahamiankitchen. UA

Mia’s Food Truck owner Hermia Sands

Mia’s Kitchen Food Truck

Mia’s Kitchen Cracked Conch

Mia’s Kitchen Jerk Pork Chops

Tales in Scales:

‘A Look at the Enchanting Reptiles of The Bahamas’

By Scott Johnson

Reptiles stand out as one of Earth’s most enchanting animal groups – their cold-blooded, scaly forms and vibrant colours have captured the fascination of researchers and enthusiasts for centuries. Of the 12,060 species found on Earth, thirty-eight terrestrial species call The Bahamas home and represent seven families. These captivating creatures, which include the Bahama Green Anole, Crooked-Acklins Anole, Bahamian Racer, Bahamian Boa, Northern Bahama Rock Iguana, Tarentola, Cat Island Slider, and Bahama Trope, have made The Bahamas a haven for unique West Indian herpetofauna.

Arriving primarily from the Greater Antilles, specifically Cuba, and Hispaniola, through overwater dispersal thousands of years ago, our native reptiles contribute to the rich biodiversity of The Bahamas. From the diminutive and endangered Inagua Geckolet with a snout-to-vent length (SVL) of 29mm to the

formidable Andros Rock Iguana, a subspecies of the Northern Bahamas Rock Iguana, reaching an SVL of 476mm, these creatures span a remarkable range of sizes.

Reptiles inhabit various ecosystems across The Bahamas, with species like the Bahama Brown Anole having the broadest distribution, found on most islands. However, others, such as the Abaco Boa, Inagua Geckolet, and Silver Boa, are confined to specific island groups like the Abacos, Inagua, and Conception Island, making them susceptible to habitat changes and other threats.

The reptiles of The Bahamas play a pivotal role in eco-tourism, attracting millions of dollars to the Bahamian economy. Powerboat excursions prominently feature these creatures, such as Rock Iguanas and Bahamian snakes, offering visitors a unique and thrilling experience.

Photographs Courtesy of Scott Johnson of Wild Bahamas

Saw Scaled Curlytail Lizard

Bahamian Racer

Bahamian Boa

Bahama Anole

Northern Bahama Rock Iguana

Bahama Trope

Inagua Geckolet

Despite their allure, these incredible animals face numerous threats. Invasive species, notably feral house cats, pose a significant danger, preying on native reptiles such as Anole and Whiptail lizards, snakes, and juvenile iguanas. Road mortality is another pressing issue, with tens of thousands of reptiles falling victim to vehicles as they attempt to crossroads or bask in the warmth provided by the asphalt. People intentionally kill reptiles such as Bahamian snakes, thinking they are evil or venomous (Note: we have no venomous snakes in The Bahamas that are dangerous to humans). Additionally, habitat loss, driven by rapid development, particularly in dry forest areas, poses a grave risk to our wildlife.

To safeguard the future of these remarkable reptiles, it is crucial to support local non-governmental organizations (NGOs) and contribute to conservation efforts. Let us come together to protect and preserve the incredible wildlife that makes The Bahamas a truly extraordinary destination. UA

Cuban Whiptail

Tarentola

MS. DEANDREA HAMILTON is a three-time Telly Award winning Bahamian/Turks & Caicos journalist who has spent nearly 30 years of her life telling the stories of the people, the places and the plans of the greater Caribbean and beyond.  She is the owner of Magnetic Media—which churns out two TV broadcast productions for regional and international TV audiences, five days a week.  As is her mantra on her TV show, she is living life to the full, she is living in colour.

MS. NIKIA WELLS is an avid traveler with a passion for seeing the world, learning about new cultures, trying unique dishes and raising awareness about the freedoms of solo travel.

In 2014, this Grand Bahama native created the PinkSands242 website, which is devoted to spreading her passion for travel, food and new experiences from a Bahamian perspective, while demystifying various elements of world travel. Her writings have been featured on www.bahamas.com and several other local publications.

MS. KEESHA CLAUDIA BETHELL is a new-age writer, creative and award-winning Journalist who has her finger on the pulse in many areas of interest including mainstream news reporting and production, television/internet program production and travel, Spanish, leisure and culinary writing—not to mention social media.

MR. SCOTT JOHNSON is a Terrestrial Wildlife Biologist and Environmental Scientist. His major fields of interest are Bahamian animals with special focus on reptiles and birds. He studied at the College of The Bahamas before transferring and completing his Bachelor of Arts Degree in Biology at St. Mary’s College of Maryland. He is a Wildlife Educator, Eco-guide Trainer, Researcher, and has over 15 years of active terrestrial fieldwork experience.

MS. YOLANDA HANNA is a Writer, Digital Content Creator, Publicist, former Radio Personality, and an advocate for the promotion of Bahamian Music, Art and Culture. She is passionate about Grand Bahama Island and telling stories that highlight the diverse talents of the Bahamian people.

MS. KENDEA SMITH is a Communications Expert, who specializes in travel articles. She holds an Associate’s Degree in Journalism and Mass Communications, a Bachelors of Arts Degree in Writing and a Masters Degree in Strategic Communications, which includes Marketing, Public Relations and Social Media. She is married and the proud mother of two daughters.

MS. KIRSTEN HARRINGTON is an Orlando freelance food and travel writer, chronicling adventures in the US and China. Her work has appeared in WhereTraveler, The Seattle Times, Edible Orlando, The Beijinger, GoNOMAD, World Footprints and numerous other publications. When she’s not writing, you can find her scoping out new adventures, hiking or enjoying a meal with her family. Visit www. kirstenharrington.com for more information.

MS. BIANCA MAJOR is the editor of The Long Island Runner News and is an avid promoter of The “real” Bahamas, its culture and all things Bahamian. Her diversity spans across professional fields such as Publishing, Marketing & Graphics, Social Media Content Creation & Management, Photography, and Marketing. Bianca the “artist”, “foodie” and radio personality has more than two decades of experience and has a passion for writing. Raised between The United States and The Bahamas she has a unique concept of our culture.

MS. ALEXANDRA ‘BAHAYOGI’ KAUFMANN is a lover of all things yoga, wellness, and life. Along her yoga journey, she has practiced and studied Power, Baptiste, Hot, Restorative, Rocket, and Vinyasa Flow Yoga. She has completed over 500 hours of yoga teacher training with world-renowned instructors. Her passion for teaching has attracted celebrity clients like Nicole Kidman, Reese Witherspoon, and Jennifer Lawrence.

MR. TYRONE FITZGERALD is a cultural creative writer, adjunct lecturer, music lover, and visual and performing arts enthusiast. He has been a contributing writer to various business, arts, and lifestyle publications including the Atlanta-based Young Black Entrepreneur Magazine (now The Charleston Compass). A Cambridge Commonwealth and Errol Barrow Memorial Trust Scholar, Tyrone has degrees in economics and law, a master’s degree from Cambridge University, and has pursued advanced studies at Harvard Law School and Harvard School of Education.

MS. NASIA COLEBROOKE is a copy editor, playwright and writer, who loves to tell the stories of those who often go unheard. She has a blog where she writes film, TV, music and book reviews, and personal pieces. She holds a BA in English (minor in History) from the University of The Bahamas, and is currently completing an MA in Magazine Journalism holds a BA in English (minor in History) from University of The Bahamas, and is currently completing an MA in magazine journalism.

DR. MYRURGIA HERNANDEZ, Doctorate from the Universidad de Baja California, Mexico, is an alumnus of University of Havana, Faculty of Foreign Languages (FLEX according to Spanish Acronyms) Class of 1998. She became an approved Lecturer by the Board of The College of The Bahamas (COB), now University of The Bahamas (UB) in December of 1999. In 2000 (January), Ms. Hernandez joined the Faculty of The School of Communication and Creative Arts as a Spanish Part-Time Lecturer.

MS. TINA WALSH comes from a family of travel lovers and foodies, she has traveled to 53 countries, 47 states in the United States and 5 continents. Her love of cooking started young, in the kitchens of her grandmothers, one Italian, one German. She will travel for food, wine, yoga, natural beauty, sports, visual and performing arts. Her passion for these things includes the people she shares them with. In 2018, she expanded her on-line presence and started a blog.

THE FRESHEST FLAVOR It’s Out Here

Trade in the dinner reservations for come-as-you-are beach bars, and now we’re talking about The Out Islands. Your favorite dishes like grilled lobster and conch salad taste better when they’re fresh, and no one does fresh better than us.

Good news is, Bahamas residents fly free when they stay at participating hotels—which means some of the best seafood on this side of the Caribbean is easily within reach for your next culinary adventure.

Discover more at BahamasResidents.com or visit MyOutIslands.com (Specials)