Contributor: Franka Philip

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Articles by this author on Caribbean Beat

Illustration by Shalini Seereeram

Fresh from the farm

Issue 140 (July/August 2016) | 0 comments
The farm-to-table movement is no longer just a foodies’ trend — it’s going mainstream, even in the Caribbean. Franka Philip explains why knowing where your produce comes from adds something special to your meal

Soca star Machel Montano, performing as Monk Monte, at the Heat Wave event during Carnival 2015, produced by Eventology. Photo by Mark Phillip-Simpson, courtesy Eventology

Eventful times

Issue 137 (January/February 2016) | 0 comments
Carnival is big business in Trinidad and Tobago — and not just during the “season,” as festival entrepreneurs move into year-round event coordination

Photo by Stacey Williams

Life is sweet

Issue 136 (November/December 2015) | 0 comments
T&T produces some of the world’s best honey, but many people consider it a luxury product. Franka Philip finds out how honey advocates are working to change that

Chef Jeremy Tilokee's Joe-San (steak roll) includes beef, asparagus, and avocado. Photography courtesy Samurai

Jeremy Tilokee: raw passion

Issue 134 (July/August 2015) | 0 comments
How are Caribbean sushi chefs reinventing the Japanese delicacy using local ingredients? Franka Philip asks Trinidadian chef Jeremy Tilokee

Illustration by Shalini Seereeram

Caribbean cooking for the future

Issue 132 (March/April 2015) | 0 comments
In a time of hectic daily schedules, when many households rely on takeaway restaurant meals, how do culinary traditions get handed down? Franka Philip talks to three food writers in Trinidad, Jamaica, and the United States about the importance of cooking skills for young people

Photograph by Elias Jaguar/Shutterstock.com

Our daily bread

Issue 129 (September/October 2014) | 1 comment
For many people, bread is a staple. Others have abandoned the daily loaf for health reasons. If you’re eating only mass-produced white bread, Franka Philip says, you’re not doing yourself any favours. A guide to bread at its healthiest and tastiest

Trinidad doubles. Photograph by Shirley Bahadur

Breakfast is for champions

Issue 108 (March/April 2011) | 0 comments
Franka Philip tucks into some winners, from a Caribbean variation on porridge to the Trini favourite, doubles

Illustration by Tessa Alexander

Saving the best for last

Issue 105 (September/October 2010) | 0 comments
Mango sorbet, cassava pone, pumpkin fudge, pommecythère pie…Franka Philip dreamed of delicious local desserts – but had a rude awakening

A Christmas staple, pastelles are made with cornmeal and are filled with minced beef, chicken, soya or lentils. Photograph by Shirley Bahadur

At Christmas your heart goes home

Issue 100 (November/December 2009) | 0 comments
Franka Philip warms her cockles by adding a Caribbean touch to her table

A regular sight on the eastern side of the Queen`s Park Savannah, Trinidad, a corn soup vendor serves her many customers. Photograph by Shirley Bahadur

Soup, soup, beautiful soup

Issue 99 (September/October 2009) | 0 comments
In this part of the world, soup isn’t just an appetizer — it’s a whole meal in itself.