The truth about superfoods — Caribbean ones | Cookup By Franka Philip | Issue 146 (July/August 2017) Nutritionists dismiss the ”superfood” trend, promoting obscure ingredients as dietary wonders. Nonetheless, there are Caribbean plants packed with nutrients which ought to be better known. Franka Philip learns about a few of them
The chocolate revolution in Trinidad & Tobago | Cookup By Franka Philip | Issue 145 (May/June 2017) Trinidad and Tobago’s cocoa has long been considered among the best in the world, even though production has been declining for decades. A new generation of artisan chocolatiers are hoping to change that trend — while creating unique world-class chocolate products at home. Franka Philip finds out more
A compendium of curry | Cookup By Franka Philip | Caribbean Innovation (15 May 2020), Issue 144 (March/April 2017) From Jamaican goat to Trini doubles, curry is one of the definitive flavours of the Caribbean. There are hundreds of curry blends around the world — what are the Caribbean’s best, and how are they evolving? Franka Philip finds out
Fresh from the farm By Franka Philip | Issue 140 (July/August 2016) 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
Eventful times By Franka Philip | Issue 137 (January/February 2016) Carnival is big business in Trinidad and Tobago — and not just during the “season,” as festival entrepreneurs move into year-round event coordination
Life is sweet By Franka Philip | Issue 136 (November/December 2015) 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
Jeremy Tilokee: raw passion By Franka Philip | Issue 134 (July/August 2015) How are Caribbean sushi chefs reinventing the Japanese delicacy using local ingredients? Franka Philip asks Trinidadian chef Jeremy Tilokee
Caribbean cooking for the future By Franka Philip | Issue 132 (March/April 2015) 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
