The Lakelander - Issue 67 / Island Influence

ISSU E 67

Sell now for top $$

Longterm care/get Live an active and pricing Protect my asset healthy lifestyle s

Help with maintenance/housekeeping

Better plan for my future

The Best Is Getting Even

Better

IF YOU’VE BEEN WAITING TO MAKE A MOVE,

Now's the Time!

With homes in such high demand, the time is right to say goodbye to the hassles of homeownership and spring into a lifestyle that offers more than you dreamed of – for less! With full social calendars, the choice and convenience of a wide array of services, amenities and programming, peace of mind with Lifecare and a worry-free lifestyle, you can enjoy true value. Even better? No home maintenance, housekeeping or the uncertainties of rising bills!

“Since I moved, I’m in the best shape of my life!”

Do You Enjoy All This in Your Home?

“I put my fear of change behind me and decided to move to The Estates. It was my best decision yet!”

“Our lives are enriched, and yes, we would say even better! We chose The Estates because it had everything we wanted and more. Lifecare gives us security and peace of mind no matter what the future holds, and we wanted to protect our assets. We know why The Estates was voted The Best of Central Florida!” – The Kozaks

“Rental communities can’t match the financial security of Lifecare.”

Why Is Now the Perfect Time To Sell?

1 High Demand and Not Enough Houses 2 You Have a Lot of Leverage 3 Selling Now Is a Great Way To Use Home Equity

Schedule a Tour Today! 863-588-7284

Why Do Our Residents Love The Estates?

See For Yourself!

“As a whole, the U.S. has the lowest inventory of homes for sale that has ever taken place.

Buyers are competing for homes and placing multiple offers, purchasing homes for more than the sellers listed and giving sellers the perfect opportunity to move to The Estates. This will not last!”

Debbie Robinson, VP of Senior Relocation Services at Premier Transitions

TELL-ALL RESIDENT PANEL WEDNESDAY, AUGUST 4 | 11 A.M. We know that residents enjoy each day at The Estates, but don’t take our word for it – hear it for yourselves! Join our resident panel to learn about their experiences from the past year, why they wish they’d made the move sooner rather than later, and more.

Estates

EXECUTIVE PANEL WEDNESDAY, AUGUST 18 | 11 A.M. Want to hear from our team of heroes who made the past year worry-free, engaging and full of peace of mind? Join us for our popular executive panel, where you’ll learn how our community offers a smart plan for the future and a dynamic lifestyle you’ll love.

These events are an exceptional opportunity to see and enjoy our residents' homes.

Seats are limited, and reservations are a must.

Additional events will be announced soon!

All events will include lunch and a delicious piece of pie to go!

We can’t wait to welcome you!

Retirement Living Independent Living Assisted Living Nursing Home WE’RE HONORED TO BE YOUR FIRST CHOICE.

Call to RSVP or for more information today.

Our Lifecare specialists are ready to help you make the best decision of your life! Call now while the market is hot and before our prices increase.

UNCOMPROMISED RETIREMENT LIVING

We're safely welcoming new residents!

1001 Carpenters Way | Lakeland, FL 33809 EstatesAtCarpenters.com

863-588-7284 View our financial calculator for more information at Financial.EstatesAtCarpenters.com Like Us on

DESIGNING with INTENT Truth be told, a stylish home is never an accidental outcome. Any stylish home that you may have seen, visited, or lived in, is a product of a careful, well-planned and intended design. When taking a closer look at the anatomy of a stylish home you will discover it is decorated with intention. Rely on our style specialists to help you bring out the best of your space. Knowing how to develop a personalized theme by mixing colors, patterns, fabrics, finishes, and decor is what it’s all about ...

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Frostproof 500 N. Scenic Hwy. (863) 635-2645

Lakeland - Christina 6100 S. Florida Ave. (863) 646-2921

Lakeland - North 1409 N. Florida Ave. (863) 682-8107

Bartow 1350 N. Broadway (US 98) (863) 533-1611

Ft. Meade 1401 Hwy. 17 N. (863) 285-9757

Lakeland - Combee 1225 N. Combee Rd. (863) 665-3111

Lake Wales 126 Hwy. 60 W. (863) 676-6515

Eagle Lake 1515 Hwy. 17 N. (863) 294-7749

Haines City 35495 Hwy. 27 (863) 422-3144

Lakeland - Lake Gibson 6625 US 98 North (863) 858-3866

Winter Haven North 1399 6th St. NW (863) 251-2039

Are You Ready For Your Close Up? One of the greatest challenges as a clinician is to execute what was initially planned, from the first consultation, to the day of final restorations.

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W H E R E W O R D S FA I L ,

- HANS CHRISTIAN ANDERSON

Music possesses a power that transcends words. And, we’re honored to be in the business of sharing music with you.

It’s in our joys and sorrows.

Our fondest memories and our greatest fears (we’re looking at you, Jaws).

Music connects us.

And, while music can’t bring us together in the same room right now, it’s still connecting us each day.

Stay tuned… We still have a lot to say.

P R E S E N T E D BY

Whether You’re Sellin' or Buyin' You Gotta Call Brian!

BRIAN STEPHENS 863.647.8600 www.brianstephens.org

enge l l a h C 2 .

6 5k and 2

Helping cover the cost of life for Central Florida families facing breast cancer

The Breast Cancer Foundation of Central Florida is challenging YOU to join the POWer in Pink inaugural In-Person 5K OR the 26.2 Virtual Month-Long Marathon Challenge! Together, we can help breast cancer patients, and their families, pack a POWerful PUNCH to situational poverty stemming from a breast cancer diagnosis!

In-Person 5K Race:

September 18, 2021 at 8:00 Am Tiger Town at Joker Marchant Stadium, 2301 Lakeland Hills Blvd, Lakeland, FL US 33805

26.2 Virtual Marathon Challenge:

September 1-30, 2021

Run, walk, bike, swim, or even skate/rollerblade — get creative! You choose HOW and WHERE to do the miles.

Registered participants will receive event specific swag, race bib, and a special offer from FITniche.

Best “pink-i-fied” dressed male and female 5K participant will receive a special prize!

Pre-register Today for the

Register Early to SA VE In-Person 5K Race & on Registra ti on 26.2 Virtual Marathon Challenge Fees.

Register online at RUNSIGNUP.COM or scan the QR code at left

Power in Pink

Send us your love on social media: #BCFCFPowerInPink • #BCFCF5K • #BCFCF262Challenge Proceeds benefit:

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bcfcf.org | 863.370.1927 TH E L A K E L A N D E R

C O N T E N T S ISSUE 67

ON THE COVER Classic Caribbean-inspired recipes bringing the flavors of the Antilles into your kitchen.

Photo by Dan Austin

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TH E L A K E L A N D E R

CONTENTS

64 FEATURES

50 • TASTE

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64 • PEOPLE

Flavors of the Antilles

Island Rhythm

A few recipes to remind us of the diverse and vibrant culture found in the Caribbean.

Andrea Oliver’s Jamaican roots have inspired her journey from the island to the city of Lakeland.

TH E L A K E L A N D E R

URGENT CARE

If you need us... we’re here for you at two convenient Lakeland locations: Open 8 a.m. - 8 p.m. M-F 8 a.m. - 5 p.m. Sat - Sun

To provide you and your family with the most comprehensive care, we offer services like flu vaccinations, sports physicals, onsite X-ray imaging, COVID-19 testing and vaccinations (Southgate location only), diagnostic services and Lab services (Mon – Fri).

Common Conditions We Treat:

Near Southgate (130 Pablo St)

Near Lake Miriam (4710 FL Ave S)

Asthma Bronchitis Cough and cold symptoms Earaches Minor back and shoulder pain Minor medical concerns Minor trauma, burns or lacerations

Seasonal allergies Sinus infections Skin rashes Sprains Urinary tract infections Yeast infections

Visit myLRH.org/UrgentCare to learn more.

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74 • CULTURE

Reggae, A Place Called Home Meet Lakeland’s Grammy nominated producer, songwriter, and bass player, David “Jah D” Goldfine.

84 • BUSINESS

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Libertalia and Legacy A look inside Lakeland’s rum craft distillery and tasting room.

DEPARTMENTS

20

22 • MASTHEAD

26 • CONTRIBUTORS

30 • METRO

24 • EDITOR’S NOTE

28 • LETTERS

40 • GREATER LAKELAND

TH E L A K E L A N D E R

98 • HISTORY

23 High Volume Discount

For Customer Service Small Town Customer Service!

Buy a car online! We deliver!

It’s that easy!

Bartow Ford 2800 US Hwy 98 N, Bartow, FL 33830 863-533-0425 www.bartowford.com

When her choice matters most

Curt Patterson

Jason Jacobs

PUBLISHER

ASSOCIATE PUBLISHER

Sally Ibarra Barceló

Michelle Simanca

EDITOR-IN-CHIEF

ART DIRECTOR

Advertising ADVERTISING DIRECTOR ADVERTISING SALES

Curt Patterson | 863.409.2449 Jason Jacobs | 863.606.8785

Editorial CONTRIBUTORS

COPY EDITOR EDITORIAL ASSISTANT

Michael McArthur, Victoria Bardega, Benjamin Vickers, Jordan Randall, Gabriella Vigoreaux Victoria Bardega, Laura Burke Jordan Randall

Creative DESIGN INTERN PHOTOGRAPHERS STYLISTS

we are here to help

Erica Ronda Jordan Randall, Dan Austin, Lisa Malott

Digital DIGITAL MARKETING DIRECTOR CONTENT PRODUCER

Sally Ibarra Barceló Jordan Randall

Circulation CIRCULATION DIRECTOR VP, FINANCE

Empowering Women with Medical Services,

GENERAL COUNSEL

Jason Jacobs Deb Patterson Ted W. Weeks IV

Options and Compassionate Support

Issue 66 The Lakelander is published ten times annually by Patterson Jacobs Media Group, P.O. Box 41, Lakeland, FL 33802. Reproduction in whole or in part without express written permission of The Lakelander is prohibited. The Lakelander is not responsible for any unsolicited submissions.

Contact: Patterson Jacobs Publishing, P.O. Box 41, Lakeland, FL 33802 863.701.2707 • thelakelander.com Customer Service: 863.701.2707

YourChoiceLakeland.com

“Trust in the Lord with all your heart, and lean not on your own understanding. In all your ways acknowledge Him, and He will direct your paths.” Proverbs 3:5-6

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TH E L A K E L A N D E R

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E DITO R ’ S N OTE

The Sound and Taste of the Islands here’s an old saying that goes “you have to taste the culture to truly understand it”.

In this Issue we are excited to highlight the influence of Caribbean culture in our city by introducing you to Carribean-inspired experiences in our city.

From artists who are heavily influenced by the island’s rhythms, to local businesses and entrepreneurs who call Lakeland home.

This issue is full of stories that bring the flavor of the islands to our city.

We hope you will be inspired to attend a rum tasting at our local rum distillery, or bring the flavors of the Caribbean to your home by creating a new culinary experience.

T

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“You have to taste the culture to truly understand it”.

TH E L A K E L A N D E R

Sally Ibarra Barceló EDITOR-IN-CHIEF

As a passionate and highly-skilled board-certified plastic surgeon with over 20 years of experience,

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Model Shown

C O N T R I B U T O R S THE WRITERS AND PHOTOGRAPHERS THAT MAKE THE LAKELANDER

“Libertalia and Legacy” written by Benjamin Vickers, pg. 74

VICTORIA BARDEGA

BENJAMIN VICKERS Benjamin Vickers is a native of Lakeland. After studying literature in college, he moved to New York for formal culinary training at the Culinary Institute of America. After working in numerous prestigious bakeries, restaurants, and resorts along the East Coast, he returned to Lakeland and founded Honeycomb, the local artisan bread bakery specializing in sourdough. When writing about food, he brings a professional’s focus on technique with a unique and playful writing style. honeycombbread.com

How did you first get into baking?

Like so many others, baking began for me as a hobby. In college I was determined to become a writer, but bread and pastry was something I couldn’t put down. Eventually baking became my entire career, and writing is now something I do for enjoyment. Perhaps the attraction of this form of artisanship is how incidental it is: Cooking is a means of survival, whereas baking is something extra — unneeded but desired. When someone shares something they’ve baked with you, they’re communicating that you are loved.

How do you draw inspiration as a writer?

Dry as it may sound, research is the best source of inspiration. I’m always looking for a deeper understanding about the topics we write about at The Lakelander. Not only because the magazine speaks with authority and competence, but also because the nuances of a situation often become the most important and fascinating elements of a piece.

Subtlety is certainly something to be excited about.

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You’ve contributed to numerous issues of The Lakelander. What has been your favorite article to write so far?

Hands-down it would be March 2018’s Passover feature “The Seder Plate.” The content has such a specific emotional and historical context that was important to communicate. It was a real joy bringing something from my personal background to the public. The photography, food, and article all turned out brilliantly.

What does an ideal Lakeland weekend look like?

Sleep in, because you deserve it! During the day, peruse the Downtown Farmers Curb Market before it gets too hot at noon (maybe pick up a loaf of Honeycomb bread), then finish up any chores or errands that you’ve been putting off. In the evening, reward yourself with a fancy drink at Revival downtown with your compadres. Sunday you should take your parents out to breakfast or give them a call.

TH E L A K E L A N D E R

Victoria Bardega is a local content creator and owner of Arlo Jean. She completed her B.S. in Journalism/ Public Relations at Southeastern University. Her editorial work has been featured in The Magnolia Journal and Darling Magazine. When she’s not writing or strategizing social media campaigns, she’s filling up the pages of her passport with her husband.

Check her out at vbardega.com and on Instagram @vbardega.

JORDAN RANDALL Jordan Randall is a 26-year-old freelance photographer/writer from Upstate New York and a recent graphic design graduate from Southeastern University. In his career, Jordan has photographed Sadie Robertson, Bastille, and Andy Grammer, amongst others. He also maintains a passion for film and pop culture, contributing pieces on these to The Lakelander and on his own platform, @watchwhatyoucan. imjordanrandall.com

See the masthead on pg. 22 for a list of all contributing writers and photographers.

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L E T T E R S COMMENTS FROM LAKELANDERS

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WE GOT OUR COPIES OF THE NEW LAKELANDER!!!

WE ABSOLUTELY LOVE @LAKELANDERMAG HERE AT THE K TEAM. IN THIS ISSUE, LOOK FOR OUR AD WITH RANDY AND MARLYNN AS WE TALK ABOUT THE CULTURE OF KINDNESS. FIND IT AT YOUR FAVORITE LOCAL STORE FRONT! @yourkteam // Instagram

LOCAL MAGAZINES + GLAZED ORANGE POUND CAKE = A PERFECT MORNING @LAKELANDERMAG IS AVAILABLE AT MITCHELL'S COFFEE HOUSE AND PAIRS NICELY WITH A TREAT FROM OUR PASTRY CASE. @mitchellscoffeehouse // Instagram

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TH E L A K E L A N D E R

An emergency is still an emergency. Even during this emergency.

Don’t let COVID-19 stop you from getting emergency treatment.

Even during a pandemic, you still need to be treated immediately if you have an emergency. Debating whether or not to risk going to an emergency room during a heart attack, stroke or other health emergency—waiting even a few extra minutes—could be harmful. That’s why in all BayCare hospital emergency rooms, patients who have symptoms of COVID-19 are screened and treated in a separate area. This helps keep emergency room patients and our team members safe. So if it’s an emergency, don’t wait. For more information: BayCareEmergencyCare.org

21-1557566-0621

M E T R O NEW AND NOTABLE IN LAKELAND

AN IMMERSIVE EXPERIENCE 30

TH E L A K E L A N D E R

Along with African, European, Indian and Indigenous influences, Caribbean music is a synthesis of contributions from other communities such as IndoCaribbean music. The Caribbean’s music styles range from, bachata, merengue, palo, mombo, x, to

THE STORIES IN THIS ISSUE ARE A R E M I N D E R T H AT Food, music and traditions are some of the most important elements which define a culture.

Caribbean culture is a unique blend of Indigenous, Spanish, and African influences.

The music of the Caribbean has spread much further than the chain of islands, influencing the modern music landscape with its many genres. Caribbean music genres are diverse and related to Central America and South American music.

OUR DIVERSE BACKGROUNDS A R E I M P O R TA N T

dancehall, reggae, reggaeton, salsa, and many more.

The stories in this issue are a reminder that our diverse backgrounds are important to our shared experiences, community, and culture today.

Embracing one another’s unique traditions and roots allow us to create new art, better businesses, and form the unity that binds us together as a multicultural country.

For this issue, we invite you to an immersive listening and reading experience. We’ve created a spotify playlist for you to enjoy as you flip through the pages of our magazine and read stories of the incredible Caribbeaninfluence found in our city.

TO OUR SHARED EXPERIENCES, COMMUNITY AND

Take a listen to our Island Influence issue playlist

C U LT U R E T O D AY.

I SS U E 67

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METRO

BISCUITS AND BENEDICT You’re finally closer to being able to walk through the doors of Biscuits and Benedict after a nearly 2 year wait. The eatery is located at 212 S. Florida Ave. and has received approval from the city for a tentative November 1st opening after a series of delays.

Biscuits and Benedict will feature fresh biscuits, benedicts, cocktails, waffles, and more.

Photo courtesy of pressedlkld.com

Creating A Space For Bookworms BYE BYE ARTHUR Arthur is ending its 25 year run on PBS. The iconic children series will air its final season in the winter of 2022, after production wrapped on its final season over 2 years ago. The animated children’s show has aired over 200 episodes in its 25 year span and is the second longest-running animated series in American TV history, behind only The Simpsons.

Arthur has won four Daytime Emmys for Outstanding Children’s Animated Program, along with a Peabody award, amongst other accolades. Arthur will continue to be available to watch on PBS KIDS for years to come.

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Independent bookstores have been safe havens in communities for decades, offering a creative and calm space for like-minded individuals to come and exist in a space with entryways to a thousand different worlds.

Christina and Paul Needham are continuing that tradition with Pressed, a new bookstore open in downtown Lakeland.

Pressed doesn’t just feature an extensive collection of new and used books of all genres, including a focus on local authors and a kids’ section complete with kidsized furniture. The store also features Honeycomb Bread Bakers baked goods and Ethos coffee, both locally run businesses in Lakeland. The Needhams plan to create community events, including book clubs, readings, poetry nights, and more in the future with the store. You can stop by Pressed for some coffee and a good book today at 213 E. Bay Street.

TH E L A K E L A N D E R

PRESSED pressedlkld.com @pressedlkld

Pressed Lakeland, a space for people to work, read, and engage in conversation.

Be

A place to { challenged }

{ innovative } { mission-minded } { inspired } { compassionate }

Every one of us has a God-given set of interests and skills. At LCS, we believe in giving kids the opportunities to develop these passions. Our faculty, staff and coaches help equip our students to solve problems creatively, face challenges confidently, pursue their dreams passionately and consider the positive impact they can have on their communities.

Visit our website, then call Julie Rice, Director of Enrollment, for a tour.

lcsonline.org

1111 Forest Park Street, Lakeland | 863-688-2771 1111 Forest Park Street, Lakeland • 863-688-2771 • lcsonline.org

METRO

A Taste of the Caribbean Food is an incredibly important part of Carribean culture and the 28 countries that make up the Carribean.

Traditions in the kitchen are passed down from generation to generation, allowing various recipes and methods to be perfected overtime. The truth is, Caribbean cuisine is some of the most multi-cultured, diverse cuisine you will come across.

As our city grows, so does the wide landscape of delicious Carribean inspired cuisine.

Whether it’s dinner time and you’re craving jerk chicken, roast pork, beef and rice, or other Carribean delights, Lakeland has plenty of local options to fulfill your cravings.

Carribean food is often savory, with an emphasis on hot spices. Slow cooking can be the norm when it comes to Carribean food, in order to allow the seasonings and flavors to fully take hold of the dish.

Featuring ingredients such as sweet potatoes, coconut milk, tomatoes, and bell peppers, the flavors are bold, unique, and vibrant.

There is something for everyone when it comes to Carribean cuisine that always seems to have people coming back for more. We’ve compiled a list of Carribean food restaurants ready to take over our weekend plans.

LAKELAND

SW Caribbean Delights 863-858-8900 1310 W Daughtery Road Lakeland FL 33810 Cuban Delights Cafe (863) 701-0190 1039 Co Rd 540A Lakeland, FL 33813 La Imperial Bakery (863) 500-4422 830 E Main St Lakeland, FL 33801 Byran’s Caribbean Cuisine (863) 808-2473 310 W Memorial Blvd Lakeland, FL 33815 Tropico Latino Restaurant (863) 937-8012 5100 US Highway 98 N Lakeland, FL 33809

Gabby’s Caribbean and American Restaurant (863) 686-3699 521 W Memorial Blvd Lakeland, FL 33815 Antojitos Navideños Restaurant (863) 500-6585 635 Robin Rd Lakeland, FL 33803 Marlene’s Caribbean Take-Out Restaurant (863) 937-5679 813 W Memorial Blvd Lakeland, FL 33815 West Caribbean Cuban Restaurant (863) 606-5954 2215 S Combee Rd Lakeland, FL 33801

G R E AT E R L A K E L A N D

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Jean’s Creole Cafe (863) 875-5548 3400 Avenue G NW #1834 Winter Haven, FL 33880

Ramona Deli y Restaurant (863) 662-5998 3549 Recker Hwy Winter Haven, FL 33880

Andreas Restaurant & Lounge (863) 877-8902 836 6th St NW Winter Haven, FL 33881

Chef Wendel’s Catering Jamaican Kitchen (863) 280-6550 1506 34th St NW Winter Haven, FL 33881

City Caribbean Cafe (863) 353-9442 304 E Hinson Ave STE B Haines City, FL 33844

Caribbean One Stop (863) 298-0365 2426 Lucerne Park Rd Winter Haven, FL 33881

TH E L A K E L A N D E R

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NEW HEIGHTS F O R F LO R I DA P O LY T E C H N I C PRESIDENT After nearly a decade as president of Florida Polytechnic University, Dr. Randy K. Avent has been selected as a correspondent academician to the Royal European Academy of Doctors.

The Academy was founded in 1914, and its principle goal is to research and spread knowledge in the health, social, human, experimental, and technological sciences. “I am honored to be selected to join this revered group of the world’s most eminent scholars, diplomats, and business leaders,” said Avent.

In the fall, he will travel to Barcelona, Spain, where he will attend an inaugural ceremony and deliver an inaugural speech.

Since becoming the inaugural president of Florida Poly, the university has received pivotal accreditations by the Southern Association of Colleges and Schools Commission on Colleges (SACSCOC) and by ABET. The university has also earned multiple national rankings and was selected by U.S. News & World Report as a top 75 engineering college without a doctorate degree.

NEW HOUSING ON THE WAY

FOR THE CHILDREN

A new, 32-unit townhouse development for ages 55+ is on the way after approval from the City Commission. The community will be built between Lake Parker and the Lakeland Hills Boulevard medical corridor and cover four acres of land.

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The state Department of Education has awarded $44 million to 149 schools throughout Florida, 21 of which are located in Polk County and will receive a cut. The funds are provided by the Unified School Improvement Grant and are going to Florida’s most vulnerable schools (the lowest-performing five percent).

TH E L A K E L A N D E R

Welcome Home!

Lakeland’s premier adult community.

Office: 863.683.2782 | Model Home: 863.858.3228 lakejamesadultcommunity.com erniewhiteconstruction.com

METRO

Photo courtesy of @PAINTlakeland

BROADBAND CONNECTION Broadband Internet is on its way to Lakeland after a 5-1 vote by the City Commission. The Commission voted last month in favor of the fiber optic license use agreement with Summit Broadband, a telephone company based out of Orlando. The agreement will bring high-speed broadband internet, phone, and video to Lakeland within the next 4 months.

A BETTER W AY T O T R E AT YO U R S E L F

ood news for those looking for more self-care options in Lakeland: Paint Nail Bar has arrived. The luxury salon has been changing the nail salon experience for over five years, and now Lakeland will get to experience their innovative and original environment.

Paint Nail Bar self-describes as not looking, feeling, or smelling like a traditional nail salon. While their specialty might be nails, relationships with clients, and their overall experience in the salon are the focus.

Their goal is to make sure that after an encounter with the standards set by Paint Nail Bar, no other salon can compare.

Paint Nail Bar Lakeland is locally owned and operated by Chelsea Dyer, a graduate of Florida Southern College. Chelsea said that after becoming a Paint client in another city, she wanted to bring the same high-standard salon experience to Lakeland. Customers can book appointments now at Paint Nail Bar.

G

PA INT NA IL BA R 1486 Town Center Dr. Lakeland, FL 33803

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TH E L A K E L A N D E R

YOUR LABOR DAY PLANS ARE READY Calling all motorheads! Highland Park Church is hosting its Labor Day Car Show on Monday, September 6th. The event is free to attend and will take place at 4730 Lakeland Highlands Road from 10 am to 2 pm. The church will host a number of new and classic cars, along with featuring live music, barbecue, and additional vendors, so friends and family are encouraged to attend. hplakeland.com/events/laborday-car-show

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I SS U E 6 2

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Greater Lakeland PLANT CITY

AND BEYOND

THREE HANDS MEAD COMPANY Lending a “third hand” to the Plant City community

M

ead can be sweet, dry, still, or sparkling.

But at Three Hands Mead Company, it’s home. New to the historic downtown business district in Plant City, the Three Hands Mead Company

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opened in May 2021.

Owned and operated

by Cody and Jamie Lenz, Three Hands Mead Company steadily serves up various specialty meads, fruit wines, and hard ciders to the greater Lakeland area. Before opening the meadery, the duo had been making mead at home for six years, collecting various awards from across the country for

their accomplishments.

If you’re unfamiliar with mead, in short, it is an alcoholic beverage made by fermenting honey in water. As previously mentioned, it can be sweet, dry, still, or sparkling. It can include fruits, spices, peppers, tea leaves, and more.

Cody and Jamie named the meadery after the idea of a third hand lending help

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when you need it most.

They’ve stated that they’ve needed help in the past, and now with Three Hands Mead Company, the Lenzes’ aim is to be that third hand of help for the Plant City community.

Whether that’s through offering their space or their time to an organization that needs it, the meadery exists for more than to just serve you drinks

(though that they do very well).

Three Hands Mead Company adds to what is already a growing and exciting downtown district in Plant City.

They host various events, including Drink ‘n’ Doodle, an event at the meadery being held on August 26th at 7 pm. Check out Three Hands Mead Company at 111 S. Evers Street. threehandsmead.com

W I N T E R H AV E N

DAV E N P O R T

REGIONAL NEWS & STORIES – CURATED FOR LAKELANDERS

Calling All Sweet Tooths

You only have one body; it deserves the good stuff. That’s where Bliss Ivory comes in. Bliss Ivory is a natural beauty product company based in Winter Haven and ready to get you what you need. Whether it’s face and body sugar scrubs, organic soap and deodorant, or anti-aging facial oil, Bliss Ivory has the natural products your skin deserves. Visit them at the Winter Haven Farmers Market. etsy.com/shop/blissivory/

There’s something about homemade sweets that just hit different. Stephanie Middleton knows that and is out to provide Central Florida with her delicious, homemade treats through

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Your Skin Deserves This

her company, The Cookie Catastrophe. You can catch Stephanie and her sweet treats at the Winter Haven Farmers Market. facebook.com/ thecookiecatastrophe

Find Your Healing If you’re looking for a place to center your mind, body, and spirit, then look no further than Open Door Wellness located in Winter Haven.

Open Door Wellness is a woman-owned, herbal

wellness company that offers handcrafted herbal teas, yoga, and alternative healing modalities. You can find their teas at the Winter Haven Farmers Market. opendoorwell.com

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GREATER LAKELAND

FOR THE CULTURE Written by Jordan Randall Photography by Sally Ibarra Barceló and Laures Dockery

Kadean and Laures Dockery are bringing generations of tradition within Caribbean cuisine to Central Florida.

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lot of people dream of starting their own business, but few are brave enough to do it. When you take that leap of faith and dive headfirst into the unknown, you never know for sure how it’s really going to go. But, when you have talent, years of experience, and a strong partnership at the center of it, your chances aren’t bad at all.

Meet Our Noire Kitchen.

Our Noire Kitchen is a personal chef and catering business run by husband-and-wife duo Kadean and Laures Dockery. When the pandemic hit in early 2020, it brought new challenges and different difficulties for a lot of families, Kadean and Laures

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included. But the Dockerys decided to view those new challenges as an opportunity to do something that they’ve always wanted to do.

“I was at Disney for 13 years,” says Kadean. “Laures had been pushing me for a long time saying that we should just make the jump into our own thing. So, when we got furloughed back in April, we looked at each other and said, ‘Well, we’ve really got nothing else to do now.

So, let’s go ahead and make this thing for real.’”

It was after Laures took a food photography class and realized she and Kadean had something special that the formula for Our Noire Kitchen was born. “Kadean makes all of the amazing food, and

then I take pictures of everything,” says Laures. “Kadean can literally make anything. His family is from Jamaica. So, Caribbean and barbecue are kind of what we do.

We have this pit smoker that we like to specialize in, but I think the jerk chicken is our most popular dish.”

The menu for Our Noire Kitchen is far from boring. It’s full of innovative creations aimed to create unique flavor combinations.

“We try to have at least one sort of creative dish on the menu,” says Laures. “And I like to make these cool fusions. I’ll propose dishes to Kadean and ask, ‘What do you think about this?’ ‘What do you think about that?’ And my whole thing is I want to be able to

“OUR NOIRE KITCHEN IS A PERSONAL C H E F A N D CAT E R I N G B U S I N E S S R U N

BY HUSBAND-AND-WIFE DUO KADEAN A N D L A U R E S D O C K E R Y. “

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THE MENU FOR OUR NOIRE KITCHEN IS FAR FROM BORING. IT’S FULL O F I N N OVAT I V E C R E AT I O N S A I M E D TO C R E AT E UNIQUE FLAVOR C O M B I N AT I O N S .

In addition to their Caribbean style dishes, Chef Dockery also serves up a variety of popular dishes from southern chicken and waffles to Mexican birria tacos.

introduce something new to someone that they otherwise would have never seen or probably ever tried.”

While the menu for Our Noire Kitchen is always looking to be both innovative and interesting, it is still heavily inspired by Kadean’s family traditions. For example, for their seasoning they use real ginger instead of using ginger powder. They literally just get pounds and pounds of ginger and grate it by hand. It’s just older techniques that people today just forgot about.”

It’s those older techniques that others forget about that the Dockerys specialize in. These same techniques are helping Our Noire Kitchen make a name for itself in the Central Florida area. “The oldest steps are the steps done with love. You can just go get a machine and throw ginger in it and just break it up and be done with it. But the other steps just make it extra special,” says Kadean.

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Another crucial element in Our Noire Kitchen’s success that can’t be overlooked is faith. Faith in each other and in each other’s abilities. “I completely believed in Kadean’s skill and ability to make this food,” says Laures. “And, you know, I’m biased because I’m married to him, but it is really, really good. And I’ve seen him make meals out of almost nothing, and it’s like, ‘How does this taste so good?’ It’s just so easy for him. And that’s why I felt so strongly that he could be doing something on his own outside of Disney. I feel like he just has such a special talent that is almost effortless.”

Stepping out in faith with each other is something the Dockerys continue to do since starting Our Noire Kitchen. What began as a private chef and catering service has expanded into attending and

Our Noire Kitchen also offers premier meal prepping and catering services for their innovative menu.

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“IT’S THOSE OLDER T E C H N I Q U E S T H AT OT H E R S F O R G E T A B O U T, T H AT A R E HELPING OUR NOIRE KITCHEN MAKE A NAME FOR ITSELF IN T H E C E N T R A L F L O R I D A A R E A .”

Our Noire Kitchen (954) 805-0259 facebook.com/ournoirekitchen ournoirekitchen.com

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offering food at local markets, such as the Buena Market in downtown Lakeland, a local, curated popup market. Our Noire Kitchen’s presence at these markets is new but more than welcome to attendees, and it’s been nothing but encouraging for the Dockerys.

“We stepped out and started going to these markets. Every time we go, people come expecting to see us. They love our food. They tell their friends, and they come back knowing we’re going to be there. We never, ever know how the events are going to go. We never know what to expect. But we just show up and make sure everything looks right

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and tastes right. We do all that we can, and we pray for the best, and it’s been paying off every single time.

We have a lady at one market where if she sees us post that we are going to be there, she’ll order and pay for her food the day before to make sure she gets it. [both laugh] So we’re guaranteed at least one sale.”

As for what’s next for Our Noire Kitchen, the Dockerys hope to get a couple of food trucks. The goal is to expand how far and how easily they can bring their tasty Caribbean menu throughout Central Florida.

In the meantime, let us be the first to say, we certainly have no complaints about that.

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TASTE

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F L AVO R S O F T H E

Antilles

Antilles [ an-til-eez ] A chain of islands in the West Indies, divided into two parts, the one including Cuba, Hispaniola, Jamaica, and Puerto Rico (Greater Antilles), the other including a large arch of smaller islands to the SE and S (Lesser Antilles, or Caribees).

Written by Gabriella Vigoreaux | Photography by Dan Austin Prop Styling by Lisa Malott I SS U E 67

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C aribbean cuisine is one of the world's most flavorful and bright cuisines, incorporating flavors from a variety of cultures which have graced the shores of the islands over time. From Africa, France, and Spain to India, Britain, and Asia, these influences, along with the first dwellers of the Islands known to be the Arawak, Carib, and Taino “Indians” have formed the Caribbean’s complex and diverse food culture.

For centuries, many Caribbean islands were under European rule, and many of the region’s signature staples trace their beginnings back to the European and African

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countries where they originated. The diversity and mixture of these cultures creates a unique blend of staple dishes.

From seafood delicacies such as Conch to Spanishinfluenced ingredients like fruit trees like orange, ginger, plantains, figs, date palms, sugar cane, grapes, tamarind, and coconut. The Americas

"For us, it’s the flavors in Carribean food that make it special, from tart to sweet and spicy, the following staple recipes will transport you to the white sandy beaches of the Caribbean coast."

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This one-of-a-kind extra boozy rum bundt cake is sure to fulill your sweet tooth cravings.

introduced beans, corn, squash, potatoes, tomatoes, and chili pepper while the English introduced chicken, goat, and curry.

Recently the Caribbean-cuisine movement has become increasingly popular and is embraced by chefs and diners alike. Especially in cities like New York and Miami, where restaurateurs are embracing classic dishes and experimenting with developing new fusion recipes for a more creative approach. In addition, health food stores like Greenwise are making ingredients like breadfruit and cassava readily available due to their use in special diets and health benefits.

For us, it’s the flavors in Caribbean food that make it special, from tart to sweet and spicy, the following staple recipes will transport you to the white sandy beaches of the Caribbean coast.

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JAMAICAN SNAPPER

Escovitch Jamaican Escovitch, one of Jamaica’s staple dishes. The dish’s tart and spicy notes are simple yet complex––just like its origins and the colonial influences that continue to be a part of the Island’s culture––one of those being Spain's colonization from 1494 to 1655. This savory dish features a blend of peppers, onions, and carrots cooked in vinegar and served atop flaky, fried red, or yellowtail snapper.

The word Escovitch stems from the Spanish word Escabeche, a term that describes a variety of vinegar-marinated fish and meat dishes. The Spaniards, who had been colonized by the Moors for 700 years, borrowed this technique from North African and Middle Eastern cuisines.

INGREDIENTS Kosher salt Freshly ground black pepper 2 tsp paprika 1 tsp cumin 4 small red or yellowtail snappers (about 1 lb each), cleaned Canola oil, for frying 1 bay leaf 2 garlic cloves, crushed 1 scotch bonnet (or habanero) pepper, seeded, and thinly sliced

1 red bell pepper, thinly sliced 1 yellow bell pepper, thinly sliced 1 large yellow onion, thinly sliced 1 carrot, julienned 2 thyme sprigs ½ tsp ground allspice 1 cup vinegar (white, cider, or unseasoned rice vinegar all work fine) 1 tsp sugar Chopped cilantro and limes, for serving

DIRECTIONS In a small bowl, combine 1 tbsp salt, 2 tsp black pepper, 2 tsp paprika, and 1 tsp cumin.

Pat fish dry and score both sides of each fish with three diagonal lines. Rub the prepared seasoning all over the fish, inside and out.

peppers, bell peppers, onion, carrot, thyme, and allspice; cook and stir for 5 minutes until it begins to soften. Then add the vinegar and sugar, stir, and cook until vegetables are softened for another 4 to 5 minutes.

In a large skillet, heat oil over medium heat, until hot, add the fish, cook each side for about 4 to 5 minutes per side until golden and crispy on both sides. Remove fish and set aside.Transfer to a paper towel-lined baking sheet to drain while you repeat this step with the remaining fish.

Season to taste, with salt and pepper.

Once finished frying, Drain oil and leave about 2-3 tablespoons of oil and return the skillet to medium heat.

Add bay leaves, garlic, and ginger then stirfry for about a minute. Add scotch bonnet

To serve, transfer fish to a platter and spoon pepper mixture on top. Sprinkle with chopped cilantro and serve with lime wedges for squeezing.

In Jamaica, lime juice, Scotch bonnet peppers, and pimento (all spice) are added to the mix, making the perfect pick-me-up for leftover fried fish. This dish tastes even better the next day, once the snapper has soaked in the marinade.

If frying whole fish intimidates you, feel free to substitute individual filets.

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SPICED PINEAPPLE

Rum Cake Rum cakes are a Caribbean Christmas staple, and this version is inspired by my mom’s yearly tradition to make rum cake for our friends and family.

Unlike other rum cakes where the liquor evaporates, this recipe calls for adding an extra pour or two (a half cup, to be exact) of rum after it is fully baked––retro, boozy, comfort food at its finest!

Most rum cake recipes call for a combination of boxed cake mix and instant pudding mix, but in an attempt to elevate flavor and quality, I have developed a recipe for Spiced Pineapple Rum Cake “from scratch”. I decided to keep the pudding mix in the batter. It adds flavor, moisture, and density, allowing the cake to withstand any amounts of rum syrup drizzled over the cake.

In addition, my recipe calls for Five Spice powder which isn’t traditionally a part of Rum Cake recipes, but I love the aroma and how it compliments the pineapple offering a fuller flavor.

INGREDIENTS FOR THE CAKE: Butter or nonstick cooking spray, for the pan 1 ½ cups diced pineapple ½ cup chopped pecans, toasted 2 cups all purpose flour 1 1/2 cups sugar 1 (3.4-ounce) package instant vanilla pudding mix 2 tsp baking powder 2 tsp five spice powder, optional 1 tsp Kosher salt 1 stick unsalted butter, softened

½ cup canola oil ½ cup coconut milk 4 large eggs, room temperature ½ cup rum 2 tsp vanilla extract FOR THE SYRUP: 1 stick unsalted butter 1 cup sugar ½ cup to ¾ cup rum, depending on your desired level of booziness

DIRECTIONS Heat oven to 325 degrees.

Grease a 9-inch bundt cake pan with butter or cooking spray. Spread the diced pineapple and pecans evenly over the bottom of the pan; set aside.

In a large bowl, combine the flour, sugar, pudding mix, baking powder, five spice powder, salt butter, and oil. Mix until well combined using an electric mixer; on a medium speed setting.

(Please note: the mixture should look sandy) Pour in the milk and mix together.

Add in the eggs one at a time mixing in between each addition with an electric mixer; on a medium speed setting. Then, using a rubber spatula, scrape the bottom and sides of the bowl to break down any remaining flour streaks.

Add in the rum and vanilla extract.

Pour the batter into the bundt pan over pineapple and pecans.

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Bake for 50 to 60 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan while you prepare the glaze.

In a saucepan, melt the butter over medium heat.

Add in sugar and ¼ cup water, stir and bring the mixture to a rolling boil; stirring constantly.

Reduce the heat to simmer. Simmer for 5 minutes until slightly thickened; stir in the rum.

Using a skewer or a toothpick, create holes all over the bottom side of the cake. Pour half of the rum syrup over the cake (still in the pan) and wait for it to absorb then pour in the rest. Once the cake has cooled completely, flip the cake over onto a cake plate.

This cake will keep fresh for several days when wrapped at room temperature.

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GRILLED JERK

Chicken Wings Jerk chicken may be Jamaica’s most popular dish, and there are about as many recipe variations for it as there are cooks on the island. While these recipes may differ slightly in technique, most can agree upon a marinade based which includes ingredients such as scotch bonnet peppers, scallions, allspice and ginger, in addition to other add-ons such as soy sauce, brown sugar, and lime juice.

Authentic jerk is cooked over a low wood fire, with wood from Caribbean pimento trees (the same tree that produces allspice). As the chicken cooks it simultaneously absorbs the aromas from the burning pimento wood fire smoke, adding to its flavor.

This symphony of sweet, spicy, and smoky flavors, combined with juicy meat and crackly, blistered skin, is the reason why eating jerk chicken is, in my opinion, somewhat of a religious experience.

INGREDIENTS FOR THE MARINADE: 3-5 Scotch bonnet peppers, stemmed, seeded and coarsely chopped (depending on desired spice level) 1 small red onion, chopped 4 scallions (whites and green parts chopped), plus more for garnish 4 garlic cloves ¼ cup cider vinegar ¼ cup soy sauce 2 tbsp olive oil

2 tbsp brown sugar 1 tbsp fresh thyme leaves 1 tbsp grated ginger 1 tbsp allspice Zest and juice of 1 lime Zest and juice of 1 orange

FOR THE CHICKEN: 3 lbs chicken wings Kosher salt

DIRECTIONS In a food processor, combine all marinade ingredients until smooth. Set aside a ½ cup of sauce for basting; store it in the refrigerator.

Place the chicken wings in a large bowl or resealable bag and pour in the jerk marinade.

Turn thighs and drumsticks several times to coat. Refrigerate for at least 4 hours overnight.

When ready to cook, set the grill to medium heat on one side and the remaining burners to medium-low heat for indirect cooking.

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Remove the chicken wings from the marinade and season with salt. Place the wings on the medium-low side of the grate, cover, and turn occasionally with tongs for 20 minutes.

Uncover and baste the wings with the refrigerated marinade. Transfer the wings onto the grate over the hottest part of the grill and cook for 3 minutes. Flip and baste once more, cook for an additional 4 minutes, until crisp and cooked all the way through.

Transfer wings to platter, sprinkle with scallions, and serve with lime wedges.

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Sweet Plantains WITH HOT HONEY BUTTER From Puerto Rican Mofongo to Dominican Mangú to Haitian Banan Peze, the humble plantain has become synonymous with Caribbean cuisine. However, surprisingly, plantains were not always native to these regions, instead we can trace their origins back to Southeast Asia until trade routes transported them to Africa and then via the trans-Atlantic slave trade, to the Caribbean. The staying power of the plantain in the Caribbean is no doubt due to its versatility, it can be cooked in both it’s ripe and unripe form. In this recipe, very ripe plantains (maduros) are used. This means that when picking your plains you want to look for the ones that have mostly blackened.

INGREDIENTS 4 to 5 large very ripe plantains 1 ½ cups canola oil, for frying 1 habanero pepper, stemmed, seeded and thinly sliced 1 large garlic clove, grated ¼ cup honey

4 tbsp unsalted butter Kosher salt 3 tbsp cider vinegar 4 oz queso fresco, crumbled Chopped cilantro, for serving

DIRECTIONS Trim ends of plantains. Use a paring knife to make a lengthwise cut over the peel (be careful to not cut into the flesh). Remove the plantain peel and discard.

Slice at an angle diagonally into 1-inch pieces.

Heat oil in a large skillet over medium-high.

When the oil starts to shimmer, fry half of the plantains. Turn once, until beginning to brown, 2 to 3 minutes per side, or until the plantains are golden and edges are caramelized.

Transfer to a paper towel-lined sheet tray to drain while you cook the remaining plantains. After all plantains are fried and drained, transfer them to a

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cookie sheet and place in the oven to keep warm while you prepare the hot honey butter.

In a small saucepan, combine habanero, garlic, honey, butter, and a pinch of salt. Simmer over low heat; stir in vinegar.

To serve, transfer the plantains to a platter and drizzle with the hot honey butter. Sprinkle with queso fresco and garnish with cilantro.

If you’d like to cut recipe prep time in half, you could even buy frozen sweet plantains. Warm these up in the oven and then toss them in the recipes hot honey butter.

For a milder heat level, use a jalapeño pepper instead of habanero.

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Sea of Galilee 62

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"Wi likkle but wi tallawah ... We’re small, but we are big.”

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Written by Victoria Bardega Photography by Dan Austin

Lakeland tends to be a city that draws people from all over the world. Meet a woman whose Jamaican roots have inspired her journey as a well-established and successful communicator, from the island to the city.

hese are the words that come to mind when local broadcasting personality Andrea Oliver-Clarke thinks of her homeland. Oliver-Clarke is a vibrant soul with a love for people, God, and her family. She has served the city of Lakeland through various capacities throughout the 30-plus years she’s resided in Florida. From serving as a board member for the College of Arts and Media at Southeastern University to being a high-spirited personality on several of our local broadcasting/radio stations, Oliver-Clarke brings warmth, liveliness, and empowerment to any room she walks into.

While the talented communicator has roots in this community, her story actually began in the largest Englishspeaking island in the Caribbean.

Oliver-Clarke moved from Kingston, Jamaica, to Lakeland in 1986. “I did not want to come to Lakeland,” the culture-

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setter shares. But, after her mother was scheduled for a surgery, Oliver-Clarke moved with her younger sister to care for their mother.

As a young professional in the broadcasting/radio industry, OliverClarke considered herself “privileged” to have found her passion as a communicator early on in her career. “I lived in Jamaica my entire life, and in our country, the weather is beautifully warm all year round,” she recalls. “I originally was heavily involved in the Jamaican theatre for a while: singing and dancing. I love to dance.”

After building notoriety in theatre, Oliver-Clarke was hired by the Jamaica Information Service, the Government’s Public Relations Radio entity.

It was there that she met and fell in love with fellow colleague and then sound engineer for the station---her now husband of 34 years, Kiplin Clarke.In

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“I originally was heavily involved in the Jamaican theatre for a while: singing and dancing. I loved dance.”

February of 1986, Oliver-Clarke packed her bags to leave behind all that she’d known in Jamaica. While Lakeland has blossomed over the last several years into the fast-growing, vibrant city we know it to be today, when Oliver-Clarke arrived, she was met with a drastically different environment than she had been used to.

For this island soul, Jamaica was a place where music was heard on every street corner. “In Jamaica, I grew up with music all around me. Church music is so loud on every street — music from the bars, too,” she reminisces.

According to the travel blog Wander Wisdom, Jamaica is noted to “[produce] the most music per capita.” Many may recognize Jamaica for being the birthplace of island reggae, with artists like Bob Marley who rose in the music industry for his peaceful lyrics and laidback rhythms. But Jamaica isn’t just a hot spot for reggae.

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From pop and country to folk and rock, this beautiful Caribbean island houses a variety of musical influences that have contributed to many of the hit songs we love. “A lot of the music produced in Jamaica is made by foreigners. Record companies often launch a new artist in Jamaica before they launch them internationally, because if the song is a hit in Jamaica, the rest of [the] world will catch on,” shares Wander Wisdom.

This diverse immersion of cultures is what heavily influenced Oliver-Clarke in her love for and active participation in music. When looking back at her upbringing, she shares how she “grew up having a great appreciation for all kinds of music and rhythms, classical, jazz, pop, reggae, and yes, country music — Kenny Rogers, Dolly Parton, Freddy Fender, Charlie Pride — you name it!”

While there are so many different genres of music, there’s one genre that

has remained a favorite to Jamaicans.

“Did you know country music is huge in Jamaica?” Oliver-Clarke shares. “And not a lot of people would think so because usually in today’s world some people tend to associate music with race.” This social misconception is one she thinks limits people’s ability to enjoy life to the fullest.

“We were not told we couldn’t listen to something because of our race [growing up]. We listened to what our heart longed for [in Jamaica],” she explains.

Following her big move to Lakeland, she was hired on the spot after walking

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From left to right, Kiplin Clarke and Andrea Oliver.

into the WPCV radio station in town.

Prior, Oliver-Clarke had developed extensive skills in radio broadcasting, but this would be the first time she would be trained to work on the audio board behind the scenes.

In 1988, she transitioned into a role at WCIE Christian Radio Station at Carpenter’s Home Church. She was an announcer for the daily news and public affairs segments and worked with now well-known local news anchor Rick Elmhorst.

Since continuing her career in radio/ broadcasting in the Lakeland area, Oliver-Clarke has accomplished many awards and recognitions for her extensive work, including a recognition award from the former governor of Florida, Charlie Crist, and from the NAACP (National Association for the Advancement of Colored People). She has also served on the board for the non-profit organization, Give Kids The World Village. Along with her Bachelor of Science degree in Communications from the Caribbean Institute of Mass Communication

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at the University of the West Indies in Kingston, Jamaica, she recently successfully completed a high-level rhetoric course certification at Harvard University. She has interviewed wellknown public figures, including former President Barack Obama, authors Steven Covey and Max Lucado, as well as local public figures including Lakeland Mayor Bill Mutz and Polk Sheriff Grady Judd.

Locally, you may have seen OliverClarke at your gym teaching group fitness classes, as she is heavily certified in a variety of fitness disciplines. She loves to bring some electric moves to her routines in honor of her cultural roots. When she’s not at the gym instructing classes, she works as a research specialist at the nonprofit organization, One More Child, and also as the beloved host at LKLD Now and the video series, LKLD Now In View. She’s also a proud member of Grace City Church and loves to actively participate in their worship ministry.

Today, Oliver-Clarke and her husband celebrate 35-plus years in Polk County.

She looks back at Jamaica with a deep

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“In Jamaica, I grew up with music all around me. Church music is so loud on every street — music from the bars, too,”

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Andrea Oliver interviews President Barack Obama.

love and appreciation for the country that made her. And, after traveling all over the world, she knows there truly is only one place that feels like home for her and her family: Lakeland.

When it comes to this charming and evergrowing city, she loves “the growth” and how “it has become a more embracing society.”

“I can always fondly go back to Jamaica as a tourist, but when I’m in Lakeland, I know that this is home,” she says.

Oliver-Clarke’s past is something she notes has “shaped who [she] is, but [she] is so much more than where [she’s] been and what [she’s] done.”

“A strong sense of purpose [has always] kept me going here for me, for my family, and for the strong woman who raised me,” she says.

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CULTURE

REGGAE

A PLA CE CALLED HOM E For Lakeland based, Grammy nominated musician, David “Jah D” Goldfine, Reggae music isn’t just his career it’s a lifestyle.

Written by Michael McArthur Photography by Dan Austin

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METRO

Written by Michael McArthur Photography by Dan Austin

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understand the eminence of reggae, you must first recognize the impact it has had on our collective global music culture. In 1960’s Jamaica, a tropical island of fewer than 2 million people, flora rise like sails and the Blue Mountains provide an immovable anchor. This is where reggae was born. It was Toots and The Maytals “Do the Reggay” that would first introduce Jamaica’s export of exports to an international audience, popularizing the genre. Then of course, there was reggae’s patron saint, Bob Marley. We know it the moment we hear it, and that’s because of the directly distinct counterpoint between the downbeat drum and bass, and offbeat rhythm section. It’s a musical expression

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that, no matter where you are in the world, carries you away to a salty sea, allspice trees, and summer breeze.

If drums are the beating heart of reggae, then bass is the blood that runs through it. That’s where Lakeland’s Grammy-nominated producer, songwriter, and bass player David “Jah D” Goldfine can be found.

The Lakelander: Tell me a little bit about the origin of reggae music in your life.

Jah D: I found reggae at an early age, seven, or eight years old. My older brother loved Bob Marley, and I’ve always been heavy into music, searching for something new. There are two things

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“I W AS NEVE R O F THE M IND TO S I T AROUND AND W A I T FOR SOM EON E T O CALL. I TOOK I T UPON M YSEL F T O CREATE ART N O M ATTER W HA T. ”

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Goldfine works from his home studio , producing for artists from all over.

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I remember from that time in my life.

I remember going to the public library in my hometown of Providence, Rhode Island and renting a Reggae Sunsplash VHS. I was drawn to it by the Rasta man on the cover. In that video, I saw a bunch of different reggae artists and Bob was among them. I also remember my brother getting the Bob Marley box set, “Songs of Freedom.” That was when I really started getting into Bob. Before then, I heard Marley on classic rock stations without

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the knowledge of him being reggae. They would play his songs between Zeppelin and Journey. So, in my mind at the time, it was rock. I’d eventually make the distinction.

TL: Did you begin playing music in Rhode Island?

Jah D: Yes, I started violin in third grade and played for a couple of years.

Then I begged my parents for a guitar, which I played the rest of the way through high school. Reggae would ultimately

overtake me so I stopped listening to everything else and focused heavily on reggae music, all the way to the point where I put the guitar down because the bass lines were speaking to me. I was listening to dub music, hearing the bass, and connected so easily to it. So, I grew up playing guitar in rock bands and was proficient, but once I found the bass, I realized that it could be my thing, my true comfort zone. And it is.

TL: What is it about the bass that connects you so deeply to it?

Jah D: It’s the way it joins the drums to the rhythm and melodic sections.

I’m fixated on drums and percussion, the foundation of music, and having a background in stringed instruments and chords, I find it’s a very good place to be.

Fully married to the drummer and being the bridge to everyone else.

“ 2 0 2 0 F O R C E D M E TO STOP M OVING AND BE STILL, AND I N T H E P R O C E S S IT HAS HELPED M E ENJOY BEING STILL.”

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TL: Let’s talk a little bit about how you became a prominent reggae songwriter and producer.

Jah D: I formed the record label, Zion High Productions, with two partners, Ras Elliott and Quashi in California in 2002.

Before that, I had been writing a little on my MPC and had recorded some bass lines here and there for a few people. The label was really a continuation of what I had always done, which is to facilitate works that include me musically. I was never of the mind to sit around and wait for someone to call. I took it upon myself to create art no matter what. The label was formed for that reason. It was a way to release music that I produced. From there, I helped form the production team, Zion I Kings, with Laurent “Tippy I” Alfred and Andrew “Moon” Bain. Over the years, I’ve released 25 albums on Zion High Productions and have either played on or produced more than 180 albums.

TL: What have been a few career defining moments for you?

Jah D: One of the first sessions I did was with a schoolmate of mine and the famous drummer, Carlton “Santa” Davis.

When I walked out of the studio, I got in my car and played what we just recorded.

Having been a music lover and avid listener my whole life, when I heard it, I came to grips with it, and it was good. I knew then that this road was meant for me. I’m exactly where I’m supposed to be, doing exactly what I’m supposed to do. I was 21 years old then.

Another moment is that I would eventually play Reggae Sumfest which is Reggae Sunsplash. That was big for me

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For Zion High Production inquiries, contact David at zionhigh@gmail.com.

having begun my journey watching that VHS I rented when I was eight years old from the public library. And even bigger as an American musician being invited to Jamaica to play with a Jamaican artist.

Her name is Jah 9. We’ve done extensive touring together and have even played Damian Marley’s Jamrock Reggae Cruise.

That was really something.

I was nominated for a Grammy as a songwriter for Snoop Dogg’s reggae project, Snoop Lion. It happened randomly. My partner in Zion I Kings, “Moon,” works with Jahdan Blakkamoore who knows Diplo from Major Lazer.

“Moon” and Jahdan got hired to work on Snoop Lion’s project and went down to Jamaica and played one of our compositions for Snoop, which he loved.

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It ended up being used for the album.

The song is called “So Long,” and Stewart Copeland of The Police played drums on it.

Lastly, I was interviewed and featured in Bass Player magazine which was a big deal for me, especially being a reggae bassist.

TL: How did last year change things for you, and how do you imagine that they’ll continue to change?

Jah D: As far as the second part of the question goes, I’m happy to say that I don’t know. But I will say that the previous year has changed my outlook on traveling.

As much as I love to travel, 2020 forced me to stop moving and be still, and in the process it has helped me enjoy being still. I’ve been much more productive in writing and producing. I used to travel for shows six months out of every year and at this point have been home for nearly two years. I’ve enjoyed being home. I’m not in a rush to run out anywhere. I met my wife in South Florida in 2007, and we moved to Lakeland in 2008. We’re looking for another place now, a place where we can have a garden and small farm to grow our food. I’ve learned that my ideal situation is to write, produce, and be home with my family. I love being home, being around town, and the weather and nature that Lakeland has to offer.

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BUSINESS

Written by Benjamin Vickers Photography by Jason Stephens

Lugo's Craft Distillery is a family owned operation distilling premium craft rums and Puerto Rican Pitorro in Lakeland.

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LUGO'S CRAFT DISTILLERY elieve it or not, Lakeland has a craft rum distillery—and though they barely have a year-and-a-half of experience under their belt, their rum should be taken seriously and I am fascinated to see how their products and processes are refined over time. I sat down with Christian Lugo, co-founder and head distiller of Lugo’s Craft Distillery, to discuss his approach to craft rum and his journey into the distilling industry.

Born in Puerto Rico, Christian grew up in Georgia and North Carolina, building an early career as a chemist before helping to build the family business. “I’ve always been an open person. I love talking to

B

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people and being a natural salesman. As a chemist, I was great in the lab but horrible at theory… [Distilling] has been a dream come true, allowing me to use both creative and scientific methods… Even now I’m still perfecting it and refining the process.”

My first impression as Christian began showing me the distillery is that the Lugo’s keep their business true to a family operation.

The Lugo Patriarch, Peter, left the corporate world to co-found the business with his son.

His wife Ana covers the administrative and sales side of the distillery. Their daughter, Anamarie crafts the Lugo’s branding and marketing identity. Even cousin Hector gets roped in to help Christian in the brewing and distillation process.

From left to right, Peter Lugo, Co-founder & Owner; Christian Lugo, Co-founder & Master Distiller

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"Lugo’s Craft Distillery is a small but well-maintained and organized operation. " The Lugos wanted to create a lasting family legacy that celebrates their Puerto Rican heritage and could be passed down to future generations. Don’t call it a scrappy independent startup though. Lugo’s Craft Distillery is a small but well-maintained and organized operation. The distillery has a focused vision which I appreciated and was impressed by.

The distillery’s interior space on Drane Field Road has a small and intimate retail area with a rustic wood bar that sits five to six guests. According to Lugo, it has already become a regular hangout for neighbors who enjoy sipping the new experimental rum flavors and talking shop with chemistryminded Christian. Guests can visit the tasting bar to sample rum varietals and purchase bottles mere feet from where the brew was distilled.

The business received its distilling permits in 2020 but not to make drinkable

rum—to distill and bottle hand sanitizer which was largely donated to city hall and first responders. “For us to be where we are is a blessing. Especially opening during a pandemic,” Christian relates. The first rum for commercial sale was not made until the end of July in 2020. In fact, the samples I tasted during my visit were from batch “0001”. Despite the slow start, the growth of Lugo’s business has been steady, and they are already distributing across Central Florida.

Because of liquor regulations, Lugo has difficulty marketing the distillery to potential patrons, with in-person events such as being the primary method of spreading the word. In fact, legal restrictions strongly discourage craft distilleries from selling directly to consumers. Instead this limitation forces them to sell to distributors, which in turn sell to restaurants and package stores, and, lastly, to the end consumer. It is a system left over from the Prohibition

Slowly distilled by hand in a hybrid column still.

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DARK N’ STORMY 2 oz. Libertalia spiced rum 0.75 oz. Fresh lime juice 0.75 oz. Ginger syrup Soda Garnish Candied ginger

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Combine all ingredients except ice and soda in a shaker. Shake hard.

Add ice and shake hard. Fine strain into a Collins glass and add ice. Top with soda and stir. Garnish with a straw and either a lime wheel or candied ginger.

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MOJITO 6 mint leaves, plus a

Era that creates space for middle men and multiple charges being passed onto the next person in the supply chain. According to Christian, changing the current regulations which place a firewall between the distiller and consumer would make the greatest positive impact for his business. These changes would allow craft distilleries to benefit from direct customer sales. “We are limited to just distributors and our tasting room––things like that truly limit us. I hope it will change… If the laws can be more helpful to distilleries, our business can then grow easier and more efficiently.”

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At our tasting, Libertalia was the breakout star of the Lugo’s product line. The spiced rum comes in a 750ml bottle with a modern elegant silhouette and sealed with gold wax, similar to Maker’s Mark seal.

Libertalia receives its name from a 17th century mythical island paradise founded in Madagascar by pirates to be a free colony in which people of all colors, creeds, and beliefs were equal and free of scrutiny from traditional powers and authorities.

The rum’s smoothness and fruit-forward flavor containing apples, cinnamon, and other secret spices won’t be something you’d

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sprig for garnish 2 oz simple syrup 2 oz fresh squeezed lime juice 2 oz club soda

Muddle the mint leaves in the bottom of a cocktail shaker.

Add rum, simple syrup, and lime juice. Add ice and shake until thoroughly mixed and chilled. Strain into a Collins glass, top with club soda, and garnish with extra mint leaves.

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"The Lugos wanted to create a lasting family legacy that celebrates their Puerto Rican heritage and could be passed down to future generations. " expect a pirate to be drinking, and that’s a good thing according to Christian. Many Caribbean rums suffer from low quality and harsh-tasting alcohols.

A more smooth, pure, and higher proof version of Puerto Rican clear rum is Lugo’s Pitorro. The bottle is modern with a playfully colorful label. The spirit is aged in contact with coconuts which provides a sweet mellowness that binds excellently with other flavors to mix into cocktails.

Christian let me sample several Pitorros with tertiary flavors he was experimenting with for future products, such as coconut, pineapple, and guava.

The third product in Lugo’s distillery, Risky, is a barrel-aged whisky-inspired rum that is still under development. The first barrels will finish aging later this year and can be pre-ordered on the Lugo’s Distillery website.

Currently Lugo’s craft rum can be enjoyed responsibly at Nineteen61, Frescos, and Mojo Federal. Bottles can be purchased at La La Land and The Grape Vine in Lakeland. The preferred way to purchase bottles is directly from the distillery after taking a tour at 2500 Drane Field Road, Suite 208.

Lugo's Craft Distillery 2500 Drane Field Rd STE 208, Lakeland, FL 33811

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Merrill is proud to support the Lakeland community.

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HISTORY

Lakeland, Florida mayor Elijah A. Goodwin, second from left, greets visiting Cuban businessmen on Main Street.

1934 Photo courtesy of the Lakeland Public Library

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Defining the future of walk-in care.

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