Total local | Cookup

Christmas means feasting, and traditionally many of the Caribbean’s seasonal delicacies — from roast turkey to black cake — use imported ingredients. But could you create a Christmas lunch or dinner using only locally grown food? Franka Philip takes up the challenge

Best of brew — Caribbean coffee | Cookup

Coffee grown in the Caribbean is some of the world’s finest. Pricey Blue Mountain coffee from Jamaica’s high elevations is celebrated by connoisseurs — but can locals actually afford it? And what can Trinidad and Tobago’s farmers learn from Jamaica as they seek to revive their own coffee production? Franka Philip talks to the experts about the present state and future prospects for the business of coffee beans

Llewellyn Caines: “Sunshine” in paradise | Nevis

How did tiny Nevis come to have one of the Caribbean’s most famous beach bars? Garry Steckles meets Llewellyn “Sunshine” Caines and hears the story behind his Pinney’s Beach establishment, its celebrity clientele — and the lethally delicious Killer Bee rum cocktail. Plus: why a new geothermal project could soon make the island one of the world’s greenest destinations, and an exporter of energy to its neighbours

Kingston beat

For many visitors to Jamaica, the capital Kingston, at the foot of the Blue Mountains, is just the gateway to the country’s beach resorts. But, as Tanya Batson-Savage explains, Kingston’s bustling cosmopolitan scene and dynamic cultural offerings make it an essential destination. Here’s her list of must-sees and must-dos, from art to music to cuisine

Soup without borders

Every Trini cook has a recipe for corn soup, tasty staple of family limes and street parties alike. But how would this creole delicacy go down with Japanese diners? And where do you find chadon beni and dhal in Japan? Suzanne Bhagan learns that humble soup can cross cultural boundaries

Easter fare

No Caribbean holiday is thinkable without a delicious menu — and Easter weekend is no exception. Nazma Muller shares recipes for seasonal dishes from up and down the islands: Jamaican Easter bun, Bajan-style fried flying fish, and Martinique’s spicy matoutou crab stew