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Limegrove Lifestyle Centre, Holetown, St. James Tel: 271-8230
t is summer time…also known as ‘the kids out of school time’ and ‘Crop Over season’. Although Barbados doesn’t have the range of temperatures that denote seasonal changes in other parts of the world, we identify particular times of the year with different events, festivals and foods.
As always, in this issue we looked at all the great things that make our island special: our natural beauty, amazing properties, talented artists, world-class restaurants and our culture. Creating this magazine is a constant process of rediscovery and often amazement at all the things our island has to offer. The special focus in this issue is our food. It is a taste of our high-end restaurants and more popular local eateries. Apiculture has been a global trend in the past few years grabbing the interest of hipsters in New York to high-end hotel chains having hives on property. It was very interesting to explore the growth of the honey industry on island. We made a short list of some of the foods you would probably miss if you had to live outside of the island…of course this list could have taken up the entire magazine so our apologies if we left out your favourites! Our Living Barbados Celebrations have really taken off and we had our first Designer Talk event at Gajah Home with Toronto-based Interior Designer Maia Roffey. I am excited to announce our first ever Crop Over Event, Soca at Sunset on July 28 at Blue Pineapple! Look out for our opera event in October where we’ll pair some talented performers from the Canadian Opera Company with the world-class musicians here on island. There are a few other fun events with food and wellness in mind so check out our events page on LivingBarbados.com for more info. This issue was very nostalgic for me to create. I have been on the road travelling a lot the past few months and have been editing and designing as I circumvented the globe. Seeing the beautiful images and reading about our food really made me miss and love Barbados even more. From a hotel in Hong Kong I edited the Liquid Gold, while waiting at the airport in Houston I selected images for the Artist Feature on Ras Ishi, and in an apartment in Helsinki I designed The Luxury of Time spread. Now on a sunny 17 degree Saturday afternoon I am in a tiny café in St. Petersburg, Russia appropriately designing the souse page in Our Favourite Foods. I would love a large portion of lean now...I can’t wait to get back on the rock! Thanks to everyone who contributed in some way to helping us create this issue. Send us a message to let us know what you think about this issue. Eat up!
DAVE COX PUBLISHER
BE SPOK E • I N T U I T I V E • LU X U RY
Behind every great design is a Black Sheep • Turn key custom Interior Design and Project Management
CONTENTS 02 WELCOME NOTE 10
BEHIND THE SCENES
Departments 14 LIVING The peace and quiet of Happy Trees Villa in Sandy Lane
24 DON'T MISS The 2019 CPL Calendar
50 CATCHING UP WITH Smokey the fish vendor
BAJAN WORD Local words and phrases explained
57 DRINKS The Cobblers Cooler
64 ART SCENE The Iconic Ras Ishi
58 TRAVEL DIARY Discover the Eastern Coast of Portugal
76 CHEF'S TABLE Jason Joseph, Executive Chef at Cobblers Cove
80 FRIENDS OF BARBADOS Meet Karin & Mark Morgan from London, England
84 FINAL THOUGHT Radio personality Gaynelle Marshall tells us what food means to her
86 OUT AND ABOUT Fabulous events around our island
CONFIDENT WITH COLOUR Meet interior designer Melissa Browne
26 FOOD, FRIENDS AND HISTORY The famous Fisherman's Pub in Speightstown
ALL ABOUT THE PEPPER The artisanal sauce that is spicing up the market
40 LIQUID GOLD The rise of apiculture in Barbados
68 THE LUXURY OF TIME Stylish timepieces from Diamonds International
DAVE COX PUBLISHER email@example.com
DESIGN DIGITAL COCONUT INC. EDITOR ANDREA LOWN OPERATIONS KEISHA BRANCH PHOTO EDITOR DAC CALLENDER TRAVEL EDITOR DOUG WALLACE CONTRIBUTING WRITERS ANTHONY SHEPHERD, GAYNELLE MARSHALL, MARK CANON, NICOLE BAILEY CONTRIBUTING PHOTOGRAPHERS DAVE COX, DOMINIQUE BONNETT, KHALIL GOODMAN, TARIQ BROWNE DIGITAL RETOUCHING AARON JESSE ILLUSTRATIONS VALERIE HARBIG PUBLIC RELATIONS THREE PUBLICITY INTERNS KAYLA CROSSMAN, TANISHA STUART
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BEHIND THE SCENES
s the team works to craft each issue there is always a feeling of excitement as we embark on a new adventure. In the making of this issue, three members of the team donned protective gear to witness the honeybee hard at work in their hive. Danger aside, this journey was extra special as we had some ideas about improvements we wanted to make with the magazine and were finally getting a chance to see them come alive. One special change for this issue, as you may have realized, is that we opted not to use a model on this cover. We went back and forth on how best to represent the issue spotlight, food. One thing the entire team agreed on was that food isnâ€™t just a beautifully finished plate from a fine dining restaurant. We went one step back in the culinary process and selected local fruits and vegetables to showcase the ingredients we use in our delicious meals. There were sketches done and baskets, bowls and table-tops reselected for the shoot but then a funny thing happened. While visiting an Aunt our Publisher discovered that an Uncle who passed away was an October-born Libran and true to his astrological sign, collected antique scales. The scale featured on the cover was one he bought in the early 1950â€™s when he was migrating from the Isle of Man to Canada. We are happy to report it has found a new home in our office! Thank you Auntie Dorothy. The moral here is that you can plan as much as you want but sometimes the greatest creations just happen organically. Check out our social media platforms to see more behind the scenes images .
OUR OTHER COVER OPTION Delicious breadfruit bowls by Yelluh Meat
What is your favourite fruit and vegetable? 1
1 DOUG WALLACE
“My favourite fruit is the dragon fruit, because it tastes lovely yet looks poisonous. I also like that it is related to the cactus. My favourite vegetable is broccoli, because it is the closest a foodstuff will ever get to being a drug. Yes, it’s that healthy!” Doug is a Toronto-based travel writer and copywriter, voice actor, editor/publisher of TravelRight.Today, and principal of Wallace Media.
2 KHALIL GOODMAN
“For fruits I like anything citrus. When it comes to vegetables it is definitely sweet potato.” Khalil Goodman is photographer, digital strategist and writer. When he’s not art directing a new set of images, Khalil spends too much time reading comic books and listening to all the wrong music at the right volume.
3 GAYNELLE MARSHALL WRITER "Watermelon is my favourite fruit and I love love love raw baby carrots." Gaynelle Marshall is a radio personality of over 23 years and Programme Director for Y103.3 FM. She is also a professional emcee, and is currently host of Miss Universe Barbados.
4 DAMIEN HINDS
“I’m not big on favourites…just moods for everything. Avocado, plum and bajan cherries are up there for me. Favourite vegetable would have to be cassava and sweet potato." Damien Hinds is an agricultural economist and President of the Barbados Apiculture Association. He is a proponent of natural food production systems and recognizes the critical role bees play in maintaining ecological balance.
5 SEAN WALCOTT
“I love pineapple! For vegetable I would have to say onion.”
Sean is the Manager at Diamonds International West Coast. He looks after the sales of the luxury watches and jewellery at their locations.
PEACE AND QUIET THE SECLUDED LUXURY OF HAPPY TREES VILLA BY ANTHONY SHEPHERD
Under trees, the urban dweller might restore his troubled soul and find the blessing of a creative pause. -Walter Gropius
n the lush Sandy Lane Estate lies Happy Trees villa surrounded by over an acre of wooded land in the prestigious neighbourhood. From the time you set foot on the property there is a calm that sets over you. You can immediately exhale and smile as this is the perfect place to rejuvenate.
A big part of this feeling is due to the soundtrack that comes courtesy of copious amount of trees swaying in the breeze. A few steps past the koi pond you arrive at the main entrance. As you enter, you are greeted by light and the sheer openness of the residence. With just one step inside the front door you can see past the living room to the patio, directly out to the shimmering pool and surrounding grounds. From the dĂŠcor to the design and curated art you immediately recognize Happy Trees is effortless luxury. The property housed a large estate for well over 40 years until it underwent major renovations after the current owners bought it in 2008. They enlisted the services of famous designer, Jose Antonio Sanchez, who sought to create a home that seamlessly mended the inside and outside living spaces. The new house has three bedrooms in addition to the master suite and each bedroom has its own private terrace. The master bedroom includes a study, convenient for watching TV without interrupting your partner or peacefully doing some light reading before you start out on your daily island adventure. Comfort comes easy in the spacious rooms. Ramps are thoughtfully placed to make the house more accessible to those in need as well. The house feels custom designed for entertaining, both indoors and outdoors. There is a large dining table that seats ten surrounded by floor to ceiling windows. The spacious patio over looking the pool and gardens also provides ample seating for large groups. You will find a bar and grill area a few steps away. The grounds are expansive and verdant. Every vantage point inside yields a view with splashes of varying shades of greens and browns. The impeccably manicured trees include local fruits like avocado, mango and Bajan cherry. It is quite a treat to step out onto your en suite terrace and pick fresh fruit for your breakfast. There are also several large grand daddy trees that offer plenteous amounts of shade. The centerpiece of the outdoor space is the sprawling salt-water pool. Whether you are an avid swimmer aiming to rack up your lap count or a casual lounger looking for a quick dip between cocktails, you will be drawn to the pool. The poolside gazebo can house a casual alfresco lunch or mid afternoon drinks to quench the thirst of sun-kissed bathers. In the evening, guests can enjoy evening cocktails around the dancing flames of the fire pit.
When you book the villa, a housekeeper and cook are included to look after you throughout your stay. Onica, the housekeeper, has cared for the property and its guests for the past five years and adds her signature island warmth to the home to remind you that you are in Barbados. “I just love people and going the extra mile to make their stay memorable and enjoyable,” she says. If you would like to cook for yourself, then the kitchen with large marble countertops equipped with stateof-the-art appliances will make the process smooth and enjoyable. The property offers a special experience to all types of guests. Couples appreciate its seclusion, and the spacious and safe gardens are ideal for families looking to let young children explore the fruit trees and roam in the shade. A nice perk of staying on the Sandy Lane Estate is the Property Owners’ Beach Facility located beside the Sandy Lane Hotel. There you will have your own cabana, lounge chairs, an umbrella and changing rooms. Of course there is also a bar offering refreshments for your time at the beach. Happy Tree villa has earned quite a reputation with guests looking for privacy, unparalleled service and comfort. Repeat guests rave about delicious meals, the amazing staff and the great experience of staying at the villa. This oasis is the perfect place to take a creative pause and restore your soul.
For further details visit: www.realtorslimited.com or call (246) 537-6946
Summer Time Rose
SOCA AT SUNSET Soca at Sunset
SUNDAY JULY 28, 3-10PM @ BLUE PINEAPPLE
For more info: www.livingbarbados.com/events
The winning presentation in 2018 Ashley Furniture Smart Homes Design Challenge in association with Harris Paints
Meet Interior Designer Melissa Browne BY MARK CANON
elissa Browne is an innovative interior designer who wants to bring interior design to all of Barbados. Winning the 2018 Ashley Furniture Smart Homes Design Challenge in association with Harris Paints, has helped bring her work and company, MDesigns Interior Services, to the public. Excelling in bringing clean, modern design to her clients, Melissa’s design blog and her social media demonstrate her aesthetic with an emphasis on both function and colour. Browne found the Design Challenge, sparked her best traits. “To me an interior designer is a project manager; we are not just bringing a nice visual for the client but also ensuring that we are making the space the most functional, so that the client can enjoy the most out of the rooms as whole.” Throughout the island Melissa enjoys working with different projects and price points, “I want people to feel that design is not daunting or beyond their reach. Good design can be achieved with different budgets. I believe that sometimes a smaller space or budget actually forces designers to be more creative and effective and working with a brand like Harris Paints which provides quality products in different price ranges helps me to do that.” During the Design Challenge Melissa topped 23 contestants to become one of three finalists to complete a home makeover. It was here that she found her savvy for colour coupled with her experience with project management. For the makeover Melissa transformed a two-room living space and bathroom. In the living area, the client initially wanted blue and neutral colours and all the accessories to be blue. Melissa proposed using two Harris Paint shades - a neutral, 'Polished 0209' which has a slight blue undertone, and then added vibrant 'Blue Highlight 0613' for the accent walls. She utilised the furnishings from the sponsors to make the space more modern but centred it on the owner’s antique chaise lounge. “The Challenge allowed me to learn a lot more about the range of Harris Paints products to solve problems, such as damp from a leaking window and how to use paint creatively to extend your budget. It’s a real life saver! I used Harris Porch and Patio paint to uplift the floor in the colour “Sphere” which looked fantastic and was a very durable and economical solution. Melissa believes the Challenge has improved her design aesthetic, “When I started I was a devotee of ultra modern, totally contemporary. But now I enjoy mixing the old and the new. I love taking pieces that have meaning for the client and placing it in a clean, modern space in a balanced way.”
5 Colour Tips from Melissa
1) Uncertain what paint colour to choose? Think about the feeling you want in that space. Want to be soothed? Opt for blues and greys. Want to be energized? Try a warmer orange or red. The Harris Colour Display is made up of 4 collections of Luxurious, Fresh, Warm and Calm colours that helps you to choose. 2) Going for an all-neutral look? Layer different hues of the same colour - such as a lighter shade for your walls and a darker shade for your furnishings. Add some sophistication by including different patterns and textures into the design. 3) When pairing a neutral with an accent colour remember that neutrals have an undertone. Choose a neutral colour that has a corresponding undertone to the accent colour you want. 4) Adding different shades of an accent colour and using accessories adds depth to the design. 5) Remember dark colours absorb light while light colours reflect light. So use light colours to create the illusion of the room being bigger. Or ask to check the Harris fan deck to look up LV (light reflective) values.
DON'T DON'T MISSMISS
Photo Compliments of Getty Images
2019 CPL SCHEDULE DATE MATCH VENUE SEP 4, WED Trinidad v St. Kitts Trinidad SEP 5, THU Guyana v Saint Lucia TBC SEP 6, FRI Trinidad v Jamaica Trinidad SEP 7, SAT Guyana v St. Kitts TBC SEP 8, SUN Trinidad v Saint Lucia Trinidad SEP 8, SUN Guyana v Barbados TBC SEP 10, TUE St. Kitts v Jamaica St. Kitts SEP 11, WED St. Kitts v Barbados St. Kitts SEP 12, THU Jamaica v Saint Lucia Jamaica SEP 13, FRI Jamaica v Trinidad Jamaica SEP 14, SAT St. Kitts v Guyana St. Kitts SEP 15, SUN Jamaica v Barbados Jamaica SEP 15, SUN St. Kitts v Saint Lucia St. Kitts SEP 17, TUE St. Kitts v Trinidad St. Kitts SEP 18, WED Jamaica v Guyana Jamaica SEP 19, THU Jamaica v St. Kitts Jamaica SEP 20, FRI Saint Lucia v Barbados Saint Lucia SEP 21, SAT Saint Lucia v Trinidad Saint Lucia SEP 22, SUN Barbados v Guyana Barbados SEP 23, MON Barbados v Jamaica Barbados SEP 24, TUE Saint Lucia v St Kitts Saint Lucia SEP 25, WED Saint Lucia v Guyana Saint Lucia SEP 26, THU Barbados v Trinidad Barbados SEP 27, FRI Saint Lucia v Jamaica Saint Lucia SEP 28, SAT Barbados v St. Kitts Barbados SEP 29, SUN Barbados v Saint Lucia Barbados SEP 30, MON Trinidad v Guyana Trinidad OCT 2, WED Trinidad v Barbados Trinidad OCT 3, THU Guyana v Jamaica TBC OCT 4, FRI Guyana v Trinidad TBC OCT 6, SUN Playoff 3rd v 4th TBC OCT 6, SUN Playoff Ist v 2nd TBC OCT 8, TUE Winner 31 vs Loser 32 Trinidad OCT 12, SAT Winner 32 v Winner 33 Trinidad
NOW OPEN TILES | LIGHTING | SANITARY WARE FINISHES | DECKING | MUCH MORE Gajah Home The Avenue, Canewood St. Michael
+ 1 246.266.3158 firstname.lastname@example.org LIVING BARBADOS
FOOD, FRIENDS AND HISTORY THE ICONIC FISHERMAN'S PUB BY ANDREA LOWN
ood food, better prices, best service! This is the painted slogan that greets guests of Fisherman’s Pub, but owner Clement Armstrong lives by another motto he hopes people will take to heart - “People is love.” Three generations of his family have spread love in the Speightstown community for the last 82 years serving amazing meals and providing a place to gather. Clement, better known as ‘Junior’, has been the restaurant’s steward for 46 years and counting. He works happily every day to create a relaxed and authentic eatery open and welcoming to all, locals and tourists alike. He says, “the biggest mistake is to separate tourists and locals,” and believes the people of Barbados are what gives his island an advantage.
After the passing of his Aunt, Clement’s parents moved back to Barbados to care for him and the restaurant. He laughs and remembers his Dad saying, “You are not going to be a doctor or a lawyer, you better come work here with me.” Regardless of his secondary school results, Clement’s test scores in the school of life speak for themselves. He excels at whatever he puts his mind to and is never afraid to roll up his sleeves, think outside of the box, or speak up. In 1972 he represented Barbados in hurdles and has always been involved in other sports. He would go on to be President of Bristol Cricket Club encouraging another generation to experience what it is like to be part of a team. For two decades Clement also led the Speightstown Kadooment Band. The band won numerous awards throughout the years while effectively advocating for their ideas and concerns at the time.
As soon as you walk in the door there are obvious touches meant for the local crowd and repeat visitors. From pictures and posters of local legends to school sporting teams, the entryway is laden with lessons in both history and current events. This collage of memorabilia along with his signature bow tie sums up Clement’s joie de vivre. He lives in constant celebration of his people and his country and wishes his fellow nationals would do the same rather than focusing on what might be missing. Visitors to the island are equally enthralled and put at ease as they enter. They may not realize it, but Clement has made many small adjustments to ensure their experience is comfortable. For example, the menu reads ‘Macaroni and Cheese Pie’ to describe the all-time favourite dish in more familiar terms.
“Dinner was on point, plus the view was beautiful, waves were crashing right at our table!” says one happy customer. While his patrons marvel over the oceanfront location of the Pub, Clement is happy to serve up some of the town’s history to those interested. The small stamp of beach tucked between the restaurant and the jetty is now home to sunbathers and picnic-style meals. Many incarnations earlier, the jetty marks what used to be Barbados’ main port before moving operations to Bridgetown. In 1649, this area was part of Fort Orange, one of many small forts along this section of coast that fought off attacks by George Ayscue, sent to Barbados by Oliver Cromwell to quell the uprising in Barbados against him.
Clement’s strong sense of community is deep rooted in his upbringing. Although he was born in Trinidad, his Barbadian mother instilled a vivid ideal of what it meant to be a Bajan. At seven years old, Clement would visit Barbados for the first time to attend the funeral of his uncle-in-law, Leslie Graham who founded what is now the Pub in 1939. As a spirited young boy, he did not want to leave. Perhaps when ten generations of your family have made a place their home, the gravitational pull is too strong to resist. After some convincing, it was decided that Clement would get his way and stay in Barbados with his Aunt. Even today he credits Speightstown and the people of the community for raising him.
Centuries later, Speightstown is experiencing somewhat of a revival. Some describe the town as neglected and run down while others praise its authentic charm. Either way, everyone agrees that Fisherman’s Pub remains a beloved mainstay. Clement has his own ideas for how the town should navigate its way through change including some that look back in history to solve today’s challenges. “With the beautiful West Coast that we have, why can’t we bring people from Bridgetown to Speightstown by water taxi?” he asks. Visitors could use the same expedient route that schooners sailed for hundreds of years transporting goods to and from the capital.
Regardless of how you reach Fisherman’s Pub, your first visit likely won’t be your last. One couple diving in to their steaming plates of Creole fare took a break between mouthfuls to exclaim, “We loved it so much, we’ve been back three times already!” The ever-changing menu includes pepper pot, cou cou and flying fish, peas and rice, sweet potatoes with lamb, plaintain, macaroni pie, chicken dishes and more, all of which could easily contend for the best on the island. If you are visiting Barbados, take a cue from the locals and grab a mini of XO, a bowl of ice and your favourite chaser to savour while you enjoy the views and most importantly the company around your table.
Our Favourite Foods Cou Cou
Made from corn meal and okras, serve it with flying fish and you have our national dish. Preparing cou cou is a labour intensive process requiring constant stirring as you slowly add the okra liquid. It even requires a unique utensil, the cou cou stick, that has also shared a lash or two to children who got out of line.
Compliments of Waterfront CafĂŠ
ALL ABOUT THE PEPPER An Artisanal Pepper Sauce That Spices Up The Market BY ANTHONY CALENDER
hen you think of Bajan food you have to think about our greatest condiment, pepper sauce. Its usage ranges from chicken to cheese and almost anything between. We as a people love it so much that it is not uncommon to see someone pull a small bottle out of their bag when going to a restaurant or someone’s house, just in case there is none available or of preference there. And, most people have a favourite brand they remain loyal to for years because of some perceived uniqueness in the taste or quality. In our Food Issue we take a look at a new addition to the array of throat ticklers and pooch burners available on shelves today. Old Duppy is the new kid on the block but already punching way above its weight class. The creator and chef behind this new range of artisanal sauces is Nick Bynoe. He only started making pepper sauces last Easter, though he has always enjoyed and spent a lot of time in the kitchen. “Pepper sauce is a very traditional condiment in Barbados and I wanted to push the boundaries a little bit.” The process of creating his first successful recipe didn’t happen overnight as there were many hits and double that amount of misses he explains. “I still have dozens of bottles in my fridge where I wasn’t totally happy with the flavour. Luckily I have friends and family who love pepper sauce so these get used up quite quickly.”
fuse in other interesting Caribbean flavours. One of their biggest sellers right now is the Fiery Pineapple. For the daring there are the X and Fyahpooch. These are definitely only for connoisseurs of extreme heat and not the casual dabbler of something spicy. Other products include Zesty Jalapeno, The Traditional, and Pepper Punch. Whether you eat it on Christmas ham or put it in beef stew, Old Duppy might be your new favourite really soon. It’s a unique addition to the local pepper sauce line up. Start off with The Traditional or Fiery Pineapple and when you feel up to it…or lose a bet…try the Fyahpooch or brave the X. Enjoy the burn! Old Duppy is available at small stores around the island and by special order from their website, www.oldduppy.com.
For Nick everything begins with the best organic products. “Right now I am purchasing most of my peppers and other seasonings from small local farmers but plans are on the way to convert some of the land around our facility and start growing here.” The many recipes that make up his product line incorporate ingredients like jalapenos, scotch bonnets, cayenne, Trinidad scorpion and the Carolina reaper. Pepper sauce is essentially the combination of heat or peppers and seasonings for flavouring. Pepper is measured in Scoville units and sauces can range from 200 units to over 125,000 units for those using the infamous Carolina Reaper. Old Duppy is breaking the mold with the wide array of flavours in their product line. They already produce six products and Nick smiles as he says, “I am working on some new ones all now.” They have the traditional flavour profiles you would expect in a Bajan pepper sauce but then
Our Favourite Foods Souse
Islands in the Caribbean do different variations of this dish. In Barbados we make it traditionally with pork ends like the feet, tongue and ears but a current trend is to use more leans pieces of meat. The well-cooked meat is then left to marinate in a pickle of cucumber, onions, parsley and pepper. It is traditionally a dish only prepared around the island on Saturdays.
Compliments of Sandra Wilkinson
Liquid Gold Apiculture Takes Flight In Barbados BY ANDREA LOWN
etween my love for honey and a proclivity for serial entrepreneurship, I am now officially obsessed with bees. I finally understand why hipster beekeepers in Brooklyn and the East Village toil away on their rooftops clad in airtight suits and veiled hoods. Don’t be fooled into thinking their hours spent in the pursuit of making artisanal honey are simply the perfect Instagrammable hobby designed to boost their social cache. Honey is a lucrative business. An all-consuming fascination with honeybees has swarmed the globe and is inciting action from regular citizens and governments alike. I am not alone in my scientific and economic obsession with the honeybee (apis mellifera) nor in my mild addiction to their liquid gold output. Barbados imports about one million dollars BDS of honey every year, the most of any country in the Caribbean by far. In the last four years alone demand has nearly doubled. Local small batch production is also beginning to gain popularity and if supported could drastically reduce costly import fees. The Barbados Agricultural Society has over 30 registered beekeepers and growing which doesn’t include minders registered as farmers or otherwise. In 2018 the National Conservation Commission established an apiary lab to assist the Ministry of Agriculture and support entrepreneurial bee enthusiasts. Anatomically, bees pack and incredible amount of technology into their tiny frames. Evolving over 100 million years, the honeybee has had plenty of time to perfect their craft. The number of patents they could register is mind boggling to our seemingly inferior human minds benefiting from only a quarter of a million years on this earth in comparison. For example, bees are equipped with two sets of eyes. The compound eyes, which are easily recognizable to humans, allow the bee to see the world in polarized light. Essentially, bees have the same technology now incorporated into your designer sunglasses that allows you to see in harsh daylight. A bee’s simple eye has a single lens which acts almost like x-ray vision to identify pollen. Nature’s design superiority doesn’t stop there. Honeybees have developed their own language and means of communicating aptly named ‘the honeybee dance’ which consists of two different styles – the round and the waggle. These movements are choreographed together to relay information when a worker bee returns to the hive from a foraging pursuit. Bees dance in a simple round or circular pattern to relay that there are pollen rich sources within 50 meters of the hive. The waggle is used to construct a more intricate treasure map depicting precise distances and trajectories. A bee’s internal GPS is so accurate they can communicate the exact degree variation from the sun’s vertical position. The Queen bee is blessed with her own revolutionary skill – she can choose the gender of the eggs she lays. Each day she decides by way of fertilization which of the two thousand eggs she lays should become female worker bees versus male drones whose exclusive purpose is to mate with the Queen. Unfortunately if Drones are successful in their quest they die soon after from bodily injuries incurred during their brief moment of glory. Drones that are unsuccessful, and therefore live to see another day, are forcibly removed from the hive. Trained for nothing else, they cannot survive on their own and soon die of starvation.
Based on a colony’s absolute reliance on their Queen, one might wonder if a hive is governed as some sort of ‘Lady Dictatorship’ where the Queen bee (no, not Beyonce) reigns supreme. On closer inspection, you will find that the hive is organized more as a collaborative matriarchal society. Worker bees (all female) are born by the thousands and carry out all of the daily tasks needed to produce honey and to keep the hive strong. They tend to larvae and carry, store and forage for food depending on their seniority. It is worker bees that sense when a hive is becoming overpopulated and trigger a swarm where one Queen and a portion of the hive’s population risk everything to venture out and create a new hive. One worker in particular will be the one to scout the new location. The worker bees also determine when a new Queen is to be groomed by feeding particular larvae exclusively with royal jelly. It is incredible to think that these bees have the innate intelligence and strategic decision-making needed to ensure the longevity of a hive when their life span is only five to six weeks. Near the end of life, worker bees graduate to their most important role, foraging nectar and pollen. They collect these valuable assets from flowers and store them in a special stomach, consuming only what’s necessary to get them back to the hive. Upon their safe return, they disgorge their collections to an eagerly waiting younger worker bee. The heat created by the vibration of her wings helps to evaporate some of the water content before she passes the by-product on to a chain of her fellow workers. The final result is a glistening bead of pure honey which is sealed into a hexagonal cell with a layer of wax.
Like any technology company that acquires a smaller operation, there is often a precarious transition period as everyone gets used to working together. New beekeepers are sometimes so enamoured with growing their new business that they resemble an anxious and overbearing factory manager. They want to keep tabs on their employees at all times and tour friends through their new facility. However, each time a keeper opens her hive to supervise the workshop, she disrupts the functioning systems and processes and leaves the hive susceptible to outside influences such as parasitic infestations. When minding bees, less supervision and oversight is key. A CEO need only to assert managerial control to prevent or solve major issues and of course to withdraw her dividends. The start-up costs for an initial hive are relatively low. It costs about $1200 BDS to assemble a kit including a bee-keeping suit, smoker, brush, tools, a box (man-made hive) and a colony of bees. To expand operations, you need only an additional box and slightly more space. Perhaps most exciting to budding ‘beepreneurs’ is that the revenue per hive is estimated at $1200 every flow season on a 30 pound honey harvest. Current beekeepers in Barbados aim to harvest three to four times a year. In many countries, hives are rented out and temporarily relocated to farms in order to aid crop pollination and increase yield. Experienced beekeepers can also charge to maintain hives for others at $60 BDS per inspection. Excited by the potential return on investment, local exterminators in Barbados have started to collect the bee hives they are called to remove building a profitable side business.
Our local demand for honey and the resulting economy has the power to provide lucrative self-employment on the island.
It is time to recognize that bees are friends not foes and harness their extraordinary skills and productivity to boost our own economy. Not only do they produce honey, which we are currently importing by the tonne to curb our insatiable appetites, they also have the power to increase our crop yields at virtually no cost. The benefit of buying or establishing a colony of bees is that you are investing in a fully functioning business that comes complete with a skilled workforce. You need only to supply the factory. The employees manage their own recruiting and human resources producing new workers and expunging underperformers daily. They assume their specific roles in the hive requiring zero on-going training or performance reports and no one ever asks for a pay raise or a holiday.
Our local demand for honey and the resulting economy has the power to provide lucrative self-employment on the island. Once harvested, raw honey must still be processed to remove any unwanted foreign particles such as bee parts or wax. Honey in its raw form can be further pasteurized to produce a standardized honey that remains liquid longer. Both processes would benefit from a more cooperative effort serving multiple producers collectively. We have all the necessary components for a flourishing industry including a variety of plants and fauna that flower all year round. Producing enough honey to satisfy our sweet cravings will require a new business model, perhaps one that has yet to be tested in historically successful industries such as rum, sugar and cotton.
Our Favourite Foods Fish Cakes Deep fried balls made of flour, seasonings and salt fish - this is the ultimate outdoor festival food. Hot out of the pan is the best way to have them and of course you can dip them in some ketchup and pepper sauce if you need an extra kick.
Compliments of Waterfront CafĂŠ
CATCHING UP WITH
Fish Vendor and Storyteller BY ANDREA LOWN
e watch intently as Smokey expertly cleans and divides up a whole fish. His customers are eagerly waiting for what will soon be their evening meal. Perhaps most mesmerizing is how he can be so precise and purposeful with a variety of knives that initially appear far too large for such delicate tasks.
His customers do not lift their gaze from the fish even for a second as we chat, clearly enjoying the process just as much as we are. “I can’t remember how I found Smokey in the first place,” she ponders. With far more certainty, she adds, “Now, I never go anywhere else.” Ronald Skeete, known as Smokey, started selling fish on this very spot long before the current concrete structure was erected and officially opened on June 20th, 1997 as the Millie Ifill Fish Market. He has been a permanent fixture next to the famous John Moore rum shop since 1987. Things were different then. Smokey, a man of few words, recollects. “There were chattel houses…mahogany trees.” We wonder whether he preferred the previous less formal set up or if he enjoys having an official building more visible to locals and tourists alike. And then we lose Smokey for a moment - almost as if he is flipping through a pile of old pictures tucked away in his memory. “Before was more colourful.” He recalls with a wistful smile. The conveniences and protection from the sun, wind and rain come with mandated opening and closing hours that can sometimes limit sales. Smokey is no stranger to hard work or long hours. For years he was a fisherman spending his days and sometimes nights on the boat depending on the season and what type of fish he was luring. “Snapper are night feeders,” he tells us. For this same reason, fishermen come in at all times of the day to sell their catch to Smokey. Customers still pull in to ask for fish into the evening often well after normal hours so Smokey would prefer to be open later. He explains why he made the move from fishing to retail. The costs of owning and maintaining a boat are high and while his workday remains long, he is more accessible to his family when his hours are spent on land. He is clearly an astute businessman. We discuss the economics of his retail operation and sales of products outside of fish like his fresh seasoning mix. He offers us a taste and we are immediately sold on his time-tested recipe. Visitors to the island will be happy to know that the seasoning mix can be easily frozen and packaged for them to take away and enjoy long after their vacation. As we are enjoying our sample, two private chefs from a luxury villa back in and open the trunk of their SUV to pick up a prearranged purchase. Smokey opens the large refrigerator box behind him to reveal a massive Dolphin (Mahi Mahi for those unfamiliar with and often caught off guard by the Bajan label), which they will take whole and prepare for their clients. We are left wondering what other delicacies might be hiding in the cavernous container but decide not to ask and spoil all the surprises in one day. We’ll be back again for fish and seasoning, but most of all to enjoy another of Smokey’s stories pulling back one layer at a time. You can find Smokey at the far left of Millie Ifill Fish Market in Weston, St. James. Opening hours are 7am to 8pm. As you are there, the beers are cold and rum plentiful at John Moore's rum shop next door.
LARDUH larâ€˘duh- (n) storage cabinet for food usually kept in the kitchen. In a sentence:
It is time to go to the market as the larduh is empty.
CREATE NEW MEMORIES WITH
*Vehicle in RIGHT HAND drive*
Fontabelle, St. Michael
Our Favourite Foods Roast Breadfruit
Trying to explain what a breadfruit is to someone not from the Caribbean is always an exercise. It is not really a fruit, nor is it like a potato or a yam, but we eat it like a vegetable. One of the best ways to have it is roasted outdoors on a wood fire.
Compliments of Yelluh Meat
Locations The Dome Mall Warrens St. Michael 622-2911
Chelston Avenue Culloden Road St. Michael 622-0480
Fontabelle, St. Michael
The next time you are near the Cobblers Cove Hotel stop in and treat yourself to their signature cocktail. This perfect summer accompaniment is the blend of ripe local fruits and our most famous liquid food...rum.
Ingredients Fresh banana Orange juice Pineapple juice Grenadine syrup Ice Barbados Rum Method Add all fruit juices, grenadine and ice Blend Pour on top of rum in a hurricane glass
Eastern Algave is Calling BY DOUG WALLACE
Discover why Portugalâ€™s beach-filled southern coastline has long been considered the countryâ€™s summer playground.
hile the west side has enjoyed the lion’s share of the tourist trade since the 1970s, the east side of Portugal, stretching from the central city of Faro to the Spanish border, is far more relaxing and infinitely more cool.
border total derelict properties, either abandoned or waiting for some long-lost cousin to reclaim them. This juxtaposition creates a sort of romantic, tumbledown-chic that underscores Olhao’s history, linking past to present.
This is where the smarter Europeans are buying (and renting out) their summer properties, and where hip expats are opening boutique hotels and hot restaurants. The sleepiness of the tiny towns and empty beaches weeds out the people who can’t sit in a chair for more than 10 minutes. The common denominator here, for both locals and tourists, is an innate ability to appreciate life.
A short ferry ride from Olhao to the marshes directly south of town will land you at Culatra Island, the first of the beachy sandbar islands that stretch eastward, all the way to the Spanish border and beyond. Once you get hooked on these incredible beaches, you’ll need a daily fix, and there is ample opportunity to beach hop to a different one every day. Take a 15-minute drive a little further up the coast for a stop at Barril Beach on Tavira Island. It’s a former tuna fishermen’s camp, reached by walking from the mainland across a pontoon bridge, then hopping on a small train that wends its way through marshland and sand dunes to the Atlantic.
It’s easy to see why. Secluded beaches can stretch for many kilometres with no one in sight. Centuries-old towns – with their winding narrow walkways, whitewashed markets and village square cafés – are beyond quaint. Exquisite mosaic tile work is everywhere you look. Ditto ice cream shops. Traditional salt-cod fritters, octopus salad, seafood rice and the freshest bread are plentiful, tasty and inexpensive. Each bakery has its own unique recipe for the ubiquitous pastel de nata, or egg tart, which makes repeat taste-tests essential. And the wine is not only sublime, it can be had for as little as €2 a glass. Clearly, these people know how to live.
You will have no problem finding solitude here: This beach is 11 kilometres long. A cluster of bars and restaurants provides a bit of a respite from the surf and sun tanning, and a photogenic anchor graveyard commemorates the region’s fishing history.
Secluded beaches can stretch for many kilometres with no one in sight.
The hub city of Faro separates the Eastern and Western Algarve. Travellers fly into its small but busy international airport – and then promptly leave town. As a result, Faro’s pretty spots seldom make it into the guidebooks. There’s a lot of history here, and a visit to the Arco da Vila Interpretation Centre, built within one of the city’s oldest Moorish gates dating from the 11th century, provides visitors with the basics. This national monument also fully documents the devastating 1755 earthquake and its aftermath, and the rebuilding of the city. From there, you can pop into nearby Faro Cathedral, but perhaps more intriguing is the Church of Nossa Senhora do Carmo. It is noteworthy for its remarkable gilded interior and for the chilling chapel in the rear, its walls and ceilings lined with the skulls and bones of more than 1,000 monks who once served there. The town of Olhao, just a 20-minute drive east, is the hip part of the region, more of a suburb really, and technically a municipality. This busy fishing port has slowly been adopted by artists and creative people over the years, drawn to its no-nonsense grittiness, and to the mix of old and new. Boutique hotel developments mingle with momand-pop restaurants on intricately tiled pedestrian streets. Huge white storks from the nearby salt marshes nest on the tops of church towers; great big lumbering things, like something out of The Flintstones. Here, as you’ll find throughout the Algarve, smart renovated buildings
Keep your camera ready for the city of Tavira itself, one of the Eastern Algarve’s prettiest spots and a popular home base for visitors. White stone-tiled streets, worn smooth by centuries of feet, line the narrow pathways, grand boulevards and picturesque church squares. Happily, it feels like there’s a gelato shop every 10 metres.
One of the many day trips to slot in while you’re in or around Tavira is the ancient Moorish fishing village of Cacela Velha just a few minutes further east. There’s a favourite local beach here where bathers walk or wade out to the sand bars, keeping an eye on the time so they don’t get stranded when the tide comes in. There are no public amenities on the beach but there are a couple of really good restaurants in the tiny town itself, including a fresh oyster café. Keep in mind that throughout the Algarve, lunch is sacrosanct, and always served between 1 and 3 (many of the smaller shops close during this time as well). If you try and eat later or earlier, you will be met with a shrug. By the time you reach the town of Vila Real de Santo Antonio, another worthwhile daytrip, you’re at the Guadiana River, with Spain on the other side. Built in less than six months in 1774 as a centre for tuna fishing, it is now filled with travellers, its streets lined with tranquil cafés and craft-filled markets. Steer clear of the fridge magnets and the beach towels sporting the mug of soccer star Cristiano Ronaldo, and stock up on local crafts instead. Cork home furnishings, ceramic bowls and tiles, terra cotta cookware, wool rugs and fine-milled soaps are all hand made and packable for the trip home.
And since your quest on this trip is learn how to fully appreciate the good life, when you tire of shopping in Vila Real de Santo Antonio, why not head into Spain for a bite? Just hop on the 20-minute ferry across the river to the town of Ayamonte for a tapas lunch and a jug of sangria. Note that there is a one-hour time difference here, and a similar outlook on respecting lunch times. If golf is your game, tee off at the nearby Monte Rei Golf and Country Club just north of Vila Real, ranked earlier this year by Golf Digest magazine as the No. 1 course in the country. Designed by Jack Nicklaus, it blends into the landscape, with views of the Serra do Caldeirao mountains to the north and the ocean to the south.
Before heading back to your home base, take a quick detour into the tiny town of Castro Marim to wander through the 12th-century castle ruins. Chances are good you will be the only ones there. And as this is the centre of sea salt production in the Eastern Algarve, it’s fitting that there’s an open-air mud bath to wade into at the town’s edge. Nestled right in the salt pans, it’s more of a wallow than a bath, but a great chance to 'take the waters'. With all this salt and sand and sitting around, it’s easy to become exhausted doing absolutely nothing. This really is the finest way to appreciate life.
RAS Exploring the Past and Future of Artist Ras Ishi Butcher BY DAVE COX
rowing up I vividly remember there was a commercial on TV about an art exhibition at the Queens Park Gallery. It featured a dramatic voice saying, ‘VEX! Ras Ishi and Ras Aykem are VEX!’ For some reason this commercial always made me smile. I couldn’t understand the need for the over-the-top rendition and I definitely never understood why these two artists were so upset. Over twenty years after I last heard that commercial the universe has given me a chance to solve one of my personal mysteries. In his studio in Sealy Hall, St. John I sit down with the legendary Ras Ishi Butcher. My first question of course is, “Why were you VEX?” Sitting stoically in the corner with the afternoon sun gleaming through the window on his silver dreadlocks he strokes his beard and laughs. “We were young and we had a lot to say then.” Ras Ishi Butcher was born in 1965 and grew up in St. John. At primary school he remembers doing drawing and painting and being enthralled by it. This connection grew into the passion that would transform him into one of the icons of the Barbadian art world today. “I don't know if you would call me an artist then or even now,” he says humbly. “I was doing art before I was a Rastaman although I fells that I had the spirit of the Rastaman from birth. When I became a Rastafarian it helped me to develop my art.” After leaving school he found it hard to find a job. It was this period that really lead to his artistic and spiritual development. With no work he had plenty of time to practice. From his appetite for reading he learned about his African heritage and about art. His newfound knowledge gave him a voice and a point of view that he expressed through his creations. When looking at his body of work over the years the common thread is his imagination. There is no particular subject matter that is prevalent throughout as he decides first on an idea or concept he wants to work on and then creates a series of works around it. His influences come from everywhere - things he hears, sees, smells, reads or just imagines. From concept to execution his process is organic, personal and deeply spiritual. Over the years his work has ended up in galleries and private collections around the world. “I can’t stop painting,” he says almost apologetically. The massive collection of pieces in his tight workspace attests to that. Some small, some big, some finished and some forever works in progress. He is a prolific creator. From the time he wakes up each day he finds his joy when creating art. Now, most of his works are large canvasses usually over 5 ft. tall and wide. Regarding his creative process he states he does a lot of sketching in his sketchbooks and even some digitally. These initial works act as references but things can change dramatically by the time the piece is finished. When not being the Ras Ishi known to the art community he pulls himself away to explore new things. “I like playing with plants, I am trying to create a garden like my art...but I am not sure how successful I am at doing it,” he says with a smile. 64
" When I became a Rastafarian it helped me to develop my art.â€?
I ask him what he would say is his greatest accomplishment as an artist and without hesitation he simply says, â€œThe fact that everyday I wake up and I can work!â€? In the next few months Ras Ishi Butcher will release new work in two exhibitions: Sexual Encounters and Dregs of the Earth, which he has been working on for the past eight and two years respectfully. The length of time again shows not only his meticulous attention to detail but the spirituality that is always present in his work as he believes only when the time is right and the inspiration is there the process of transferring his vision to canvas can occur. As I get a sneak peak at the new large pieces, the complexity in the execution and storytelling is vintage Ishi. There is mixed media and layering of colours, textures and subject matter as well. The depth of his newest collection is striking but one thing is certain, Ras Ishi is not vex anymore. He undoubtedly remains one of the most significant storytellers and artists of this time.
THE LUXURY The best way to tell time is in style. Whether you are looking for the ultimate statement accessory, or a personal reward to mark a celebration in your life, a luxury timepiece maybe exactly what you need. Here is our short list of favourites available at Diamonds International.
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CARTIER - Panthere de Cartier small model quart movement, 18kt YG and Steel, Reference # W2PN0006
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JASON JOSEPH Executive Chef
Camelot Restaurant At Cobblers Cove Hotel BY DAVE COX
estled just before Speightstown on the West Coast is the iconic Cobblers Cove Hotel. This 40 suite luxury accommodation is known globally for its impeccable service and position on one of the most magical beaches on island. In addition to the idyllic location, it also has quite a strong culinary reputation. The Camelot Restaurant located on property is a destination in itself and provides breakfast, lunch and dinner to discerning diners. Leading the gastronomic charge at the boutique property is Executive Chef Jason Joseph. The Barbadian born chef started his career after graduating with a degree in Culinary Arts in 2002. He then went on to win several local and regional awards as he gained experience working for various restaurants around the island. In 2014, he was awarded a most prestigious accolade - Gold for the Governor General’s Award of Excellence in the NIFCA Culinary Arts Professional Cook-Off. Jason was then promoted to Head Chef at Camelot Restaurant in September 2015 after occupying the role of Sous Chef since 2008.
snapper, and lobsters to cook with.” He builds his menus daily based on the selection of fresh and delicious components available. At Camelot, Jason and his team strive to create menus using as much local and regional produce as possible. Along with this canvas of Caribbean ingredients, Jason adds his flair for marrying flavours, textures and cultures in his presentations. One of the things he enjoys most about working at Camelot is creating authentic Caribbean food for Island Night. On Friday nights you can find pudding and souse, pickled sea cat, and cou cou and flying fish. Island Night is consistently a hit with guests as they get to discover true Bajan food.
" If I could not be a chef I would be an architect.”
Jason is passionate about his craft and the experience he delivers to his patrons. He especially loves working with fish as it gives him the opportunity to cook with the freshest ingredients available. He admits, “I am very fortunate that we have our own fisherman, Mr. Barker, that delivers fresh fish to us daily, so I can get amazing bonita, barracuda,
We put Jason on the spot by making him announce his signature dish. He pauses with a smile and proclaims that it is indeed a tough question as there are so many he enjoys making. “One of my favourite dishes to prepare is blackened snapper with my special tropical salsa. My guests alway ask me for the recipe for this dish each time I make it,” he says. “I feel so fortunate to do what I love doing, cooking and eating, and if I could not be a chef I would be an architect.” It is his desire to build and create that Jason infuses in his plates. We along with the patrons at Camelot Restaurant look forward to seeing what Jason comes up with next as he continues to push the boundaries of fine Caribbean dining.
INGREDIENTS A whole octopus 20 grams of peppers in brunoise 4 - 5 Coriander leaves 1 centilitre of Extra virgin olive oil 1 centilitre of white wine vinegar 5 grams of Pimenton de la Vera (smoked paprika) Edible flowers for the decoration PREPARATION Cook the entire octopus in a stock of tomato, celery, onions, orange, thyme and bay leaf for an hour and a half. Remove the legs from the head of the octopus, roll it in a clean film when the octopus is still warm to keep the gelatine. Make sure that it is airtight. Freeze it. Slice the octopus thinly. You will use 200 grams of thinly sliced octopus. To serve arrange the sliced octopus on a plate in a thin flat layer. Mix the coriander leaves, the extra virgin olive oil, the white wine vinegar and the peppers and pour over the octopus, followed by the paprika. Garnish the local platelobster with edible flowers and serve. Pinenut, raisin and herb cous cous with and mango sauce
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FRIENDS OF BARBADOS
OUR SECOND HOME Karin & Mark Morgan London, England BY NICOLE BAILEY
he Morgans came by their love for Barbados early. In fact, Barbados was the destination of Mark’s very first family vacation at just five months old. These fond childhood memories are just a part of the reason Mark and his wife, Karin, have continued to visit the Caribbean and most frequently Barbados for the last thirty years. Their now twenty-four and twenty-six year old daughters have also grown fond of the island over many of their own family sojourns since birth. The entire family enjoys exploring the island and staying active, even completing their scuba diving certifications. Their eldest daughter, Melissa, has taken her love for underwater she discovered in Barbados and now is part of the dive team at world-class movie and television production house, Pinewood Studios, in the UK. Mark maintains his active lifestyle while on vacation tackling the heat and hills of Barbados by bicycle. Rather than bring his own, Mark rents a bicycle on island to embark on his journeys carefully tracking his speed, distance, elevation and accomplishments by GPS enabled cycling computer. In addition to pedalling his way around the island, Mark enjoys accompanying Karin on culinary explorations. Having stayed at several hotels and villas all along the West Coast, the couple has amassed an impressive list of regular favourites from Scarlet in Payne’s Bay to St. Lucy’s Fish Pot and several rum shops along the way. On one of their more recent trips, Karin and Mark were lured further up the West Coast to stay at the secluded onebedroom Leamington Cottage represented by Blue Sky Luxury. The spacious oceanfront villa is their new favourite spot to rest and recuperate and is the perfect jumping off point for their adventures. When they can tear themselves away from the warm and attentive care of Andrea, Cook & Housekeeper at the villa, the couple samples their way through the charming and colourful streets of Speightstown. They are partial to the casual atmospheres of Little Bristol Beach Bar and Fisherman’s Pub along with the extraordinary views at Hugos restaurant. Based on their inquisitive natures, it is no surprise that both Karin and Mark have backgrounds in education. Karin is an art teacher for children aged fourteen to eighteen and Mark works in finance but as a hobby, Mark toils away creating a trigonometry app to help students solve for angles and ratios with an interactive tool. Over the years the family has made an effort to discover all the island has to offer. They frequent Bathsheba for Sunday lunch, have visited Harrison’s Cave, enjoyed catamaran trips and cooed over many turtle hatchings. Their love for the island and people of Barbados keeps them coming back again and again to explore and form new lifelong friendships.
COCO DE MER, SANDY LANE
THE FALLS TOWNHOUSE 4
MERLIN BAY 6, FIREFLY
Coco de Mer is an elegant 4 bedroom home. The main reception opens to a covered veranda which overlooks the classic, infinity-edged swimming pool and is connected to the dining room by a bridge over a koi pond.
Beautifully furnished with 3 en suite bedrooms. The Italian kitchen and open plan living area has been fitted with a/c and leads onto a private covered terrace providing the perfect spot to relax.
Firefly is one of just eight townhouses surrounding a lagoon-style swimming pool, and offers lovely views of the Caribbean Sea. The beach is just a few steps away from the private sun terrace and plunge pool.
Sale Price: US$8,000,000
Sale Price: US$560,000
Sale Price: US$975,000
SCHOONER BAY 401, ELECTRA
SUGAR CANE RIDGE 6
A modern 2 storey home superbly maintained and stylishly decorated. It features all amenities required for your vacation including an impressive private swimming pool, sea views and complimentary access to a 7-seater vehicle.
A 2 bedroom apt which offers views of the freeform swimming pool, lush tropical gardens and Caribbean Sea beyond. Roof terrace with jacuzzi pool, BBQ and sitting area where you can enjoy alfresco dining.
This 4 bedroom house in Royal Westmoreland includes its own swimming pool. Sea and golf course views can be enjoyed from both the upper and lower levels. Two of the large bedrooms are en suite, sleeps eight.
Rental Price: from US$520/night
Rental Price: from US$350/night
Rental Price: from US$470/night
RADWOOD BEACH HOUSE 2
GLITTER BAY 201, ETERNITY
OLD TREES 102 (6), FIREFLY
This beachfront villa offers sea views and direct access to one of the nicest beaches on the Island. The villa features 3 en suite bedrooms, wide covered terrace and private ocean-facing balcony off the master suite.
Two bedroom, beachfront villa, offering views of the turquoise Caribbean Sea. The beach and lush tropical gardens provide an incredible backdrop for this island retreat, which feels worlds away from the modern pace of life.
This 5 bedroom penthouse offers two private terraces with unobstructed sea views. Development offers a communal swimming pool and direct beach access on to one of the best beaches on island.
Rental Price: from US$800/night
Rental Price: from US$740/night
Rental Price: from US$1,500/night
Barbados Sotheby's International Realty | www.barbadossothebysrealty.com | Email: firstname.lastname@example.org Barbados: 246 432 5050 London: +44 207 993 5860 New York: 347 586 0510 Miami: 954 840 6529 Toronto: 416 619 4792
WHAT DOES FOOD MEAN TO ME? BY GAYNELLE MARSHALL
apiness!!! I mean this quite literally. Even the anticipation of food puts a smile on my face. Please do not confuse me with a traditional ‘foodie’. I will not be willingly sampling whale spleen topped with a dill puree. But I have always loved what food has done for me. Well…mostly. The extra pounds have been a bit of a negative side effect, but even thinking about how they got there puts the smile back on my face. The reality is, it is not even the actual taste of food that makes my head spin, It’s that food has always been the center of attention for the happiest moments of my life. The fondest memory of my birthday was deciding what kind of cake I would get. Not the guest list, not the theme or décor, THE CAKE! Once the cake was right, the event was a smash. Because I come from a large family, getting together for major holidays like Thanksgiving and Christmas was paramount, and the way we showed love was through gathering for food. Lots of food. TOO much food! But every event, we outdid ourselves. Now that I’m older, and very discerning about how I spend my time, and with whom, I realize that many things have changed about how I see my life. But nothing has changed about how I see food. I am an unapologetic, emotional eater. I eat when I am happy, sad, bored, working, thinking, procrastinating or expressing love. In full disclosure, I was eating a smoked turkey and sweet pickle sandwich on multi-grain, with a side of grapes while writing this piece. Delish right? You know how it is said you shouldn’t talk when you eat? It should never have been said! Conversations are elevated EVERYTIME there is food involved. Sure, you might overeat (you WILL overeat), but you will be emotionally full in the end. The best stories came from my parents whenever we were around food. So that’s every day during my childhood. Yes. I came from a generation that used to set the table and eat in the same place, at the same time. I heard about their life growing up - their traditions, their struggles, and the things that brought them joy. I got to see my parents as people and not just the parents they became. Food did that. During Summer, Christmas and Easter vacations we had the tradition of making the world’s biggest and most indulgent breakfasts. Imagine an IHOP in the tropics where the same four happy people assembled every day. I was in charge of making the omelettes. This was not only a huge honour, but it was quite risky. You see, I didn’t eat omelettes back then. Thought they were confused looking, flat boiled eggs. But apparently, I was wicked at it! So, I flipped them out, one after the other with sausages, toast, cereal, fruit, teas, coffees and juice. I’m full just thinking about it. But the best part was that there was absolutely no time limit on breakfast, and often it went on for upwards of three hours. After all, who wants to rush a good story about how your parents really met (wink). Truth be told, I have always felt that if you keep breakfast foods in the house you will never be hungry and can be eating in less than ten minutes. Eggs can be scrambled while coffee is brewing and bread is being toasted. Breakfast is not only delicious, it is also efficient, and makes for a safe first date. Through the passage of time and changes to our lives the desire to gather with friends and family for food, and to celebrate life’s big and small things, has not diminished in the least. I have been fortunate enough to develop an amazing relationship with a group of incredible women. We come from different backgrounds and commitments vary from corporate to family but the one thing that will get us together every time? You guessed it…food. Birthdays, promotions, Tuesdays, we are all in! Essentially, food is life. It has been functional, fashionable, friendly, flirty and has kept my family and friends together for generations. The nourishment to our bodies is inevitable, but the nourishment to our social lives is absolutely essential. I simply would not know how to live without it.
THE ALCHEMISTS 1.11 EAST BEACH BAR
The Alchemists is a pop-up Ibiza-style club experience featuring the best club music, Go-Go dancers, live performers and so much more in the amazing setting of 1.11 East Beach Bar in Speightstown. The evening typically begins with a Balearic sunset session by the musical chemist Joe Santoro, before pulsating beats and infectious rhythms take you on a journey to the deepest, darkest corners of the dancefloor.
FLOW OISTINS 2019 FESTIVAL
The Flow Oistins Festival was re-imagined this year to blend the old and new for a captivating display of cuisine, art, culture and fun. The festival, in the heart one of the islandâ€™s oldest fishing villages, submerged patrons in local traditions like the fish boning, net throwing and the Cheffette Greasy Pole contest, and also exposed them to some fresh new additions like the Lipton Easter Bonnet Competition, Standard Celebrity Cookoff and the Bajan Story Telling and Folk Concert.
PHOTOS: Anya Stephen and Dakari Ward
Jump by Dac Callendar
A celebration of island life To have your photography featured here submit it to email@example.com Join us on social media
Country house charm meets Caribbean cool
LUXURY HOTEL OF THE YEAR
White sand, turquoise sea, wall-to-wall sunshine, rum punch and reggae. Cobblers Cove is a dreamy piece of England in the sparkling Caribbean. A tropical colonial country house by the sea that makes an elegant and gorgeous getaway. Make it a family holiday, a romantic retreat or a short staycation and if youâ€™re not staying with us, dine with us. firstname.lastname@example.org or call +1 246 422 2291