One of Sharon Millar’s chickens exploring her garden. Photography by Sharon Millar

Fowl play

Rearing domestic poultry is nothing new. But nowadays minding hens isn’t just about the eggs, writes Sharon Millar, a newly converted chicken fancier.

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

Jeremy Tilokee: raw passion

How are Caribbean sushi chefs reinventing the Japanese delicacy using local ingredients? Franka Philip asks Trinidadian chef Jeremy Tilokee.

© Digi_guru/iStock.com

Caribbean Datebook (July/August 2015)

Events around the Caribbean in July and August — from juicy mango festivals to Barbados Crop Over.

Chef Paul Carmichael. Photograph by Gabriele Stabile, courtesy Má Pêche

Bright lights, big city, hot sauce: Paul Carmichael

How did Bajan hot sauce end up on one of New York City’s trendiest restaurant menus? Jonathan Ali meets chef Paul Carmichael.

Illustration by Marlon Griffith

A whiff of cashew nuts

Like many Caribbean expatriates, Haffezar Khan remembers the sights and sounds of home.

Illustration by Shalini Seereeram

Caribbean cooking for the future

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.

How could you resist? Photograph by Marlon Rouse

Food without frills

The Breakfast Shed at the Port of Spain dock: cheap, tasty meals. BC Pires tells us more.

The Pitons from Anse Chastenet. Photograph by Sean Drakes/Blue Mango

Bel Sent Lisi: discovering St Lucia

St. Lucia may well be the ultimate island paradise: those glorious Pitons rising out of the sea, the Jazz Festival and Bill Fishing Tournament, beautiful beaches and flora, and now a Heritage Programme that lets you into the "real" St Lucia. Simon Lee is your guide.

The reasoning is the seasoning

The reasoning is the seasoning

There’s a movement afoot on the Jamaican culinary scene, bringing once-peripheral vegan and raw food lifestyles into the mainstream. It’s about bodily health, Kellie Magnus discovers, but it’s also about taste — and about the soul.

Photograph courtesy Sun Eaters Organics

Brown gold: Trinidad’s local cocoa renaissance

Trinidad’s cocoa is among the world’s best, but for decades the finest beans have been exported. A new grassroots movement is taking this natural bounty and making extraordinary chocolate products at home. Liana Crooks reports.