By Franka Philip ● July/August 2020 • Digital Issue
Cooking alone together | Cookup
Meals are an age-old way to bring people together, writes Franka Philip. But in the middle of the COVID-19 pandemic, with so many foodies quarantined or practicing social isolation, social media has become even more important as a way to share recipes, ideas, and a sense of community
Embark, Food and Cuisine, People, United States, St. Lucia
By Franka Philip ● Issue 162 (March/April 2020)
Nina Compton: “I’m going to do something different” | Cookup
Chef Nina Compton discovered her passion for cooking as a teenager in St Lucia. After winning fame on the TV show Top Chef, she’s now turning heads with two restaurants in her adopted city, New Orleans
By Franka Philip ● Issue 160 (November/December 2019)
Nneka Nurse: cuisine beyond boundaries | Cookup
Jamaican-American Nneka Nurse has a mission: to introduce Caribbean cuisine to international foodies. She tells Franka Philip how and why it’s time to “elevate” Caribbean food
By Franka Philip ● Issue 159 (September/October 2019)
Divali: a feast for all | Cookup
The Hindu festival of lights is a time of hospitality and generosity, writes Franka Philip — from welcoming friends and family into your home to helping those affected by misfortune
By Franka Philip ● Issue 158 (July/August 2019)
Fire up | Cookup
When it comes to cooking, there’s nothing more elemental than an open fire, says Franka Philip — who talks inspiration from two popular Instagram chefs as she plans a meaty menu for her grill
By Franka Philip ● Issue 157 (May/June 2019)
Drink up — Caribbean style | Cookup
Chennette cocktails? Falernum tipples? A creative new generation of Caribbean drinks specialists is changing the way we think about beverages, writes Franka Philip
Embark, Food and Cuisine, Trinidad and Tobago
By Franka Philip ● Issue 156 (March/April 2019)
Resurrection rice | Cookup
Brought to Trinidad from West Africa via the United States, Moruga hill rice was a staple of the Merikin community for generations, writes Franka Philip. Now entrepreneur Mark Forgenie wants to make this traditional food available to all
By Franka Philip ● Issue 155 (January/February 2019)
Coco Loco | Cookup
A longtime traditional ingredient in Caribbean cuisine, coconut is enjoying a new popularity, thanks to health trends. Franka Philip considers the potential for culinary innovations. Coconut flour, anyone? Coconut vinegar?