Hibiscus sabdariffa calyces are used to make sorrel, the beloved Caribbean Christmas drink — along with many other evergreen alcoholic and non-alcoholic innovations. Photo by Renee Simeon

Issue 191 (November/December 2025)

In the new November/December 2025 issue of Caribbean Beat (#191), meet Trinidad-born Tony Award winner Natalie Venetia Belcon; St Maarten-born cultural entrepreneur Alfonso Brooks; and the innovators across the diaspora who’re developing delicious sorrel concoctions far beyond the festive season. Discover what a landmark ICJ ruling means for the Caribbean fight against climate change; celebrate Suriname at 50; and support the tireless work of Conflict Women. Then explore unforgettable regional events, experiences, and destinations before catching up on new Caribbean music, book, and film releases. Enjoy it all in your take-home copy on your next Caribbean Airlines flight; via a print or digital subscription; or read for free online (along with classics from our archive)! And don’t miss Caribbean Airlines Gift Cards — coming soon! Stay tuned to their social media channels for more information.

At Christmas time, there are countless iterations of eggnog and ponche crema (or punch a creme) you can savour across the Americas and Europe. Photo by Rimma Bondarenko/Shutterstock.com

Food for thought | Did you know

The Caribbean is full of words with fascinating origins and histories — including those for our favourite festive foods. The University of the West Indies linguistics lecturer Dr Jo-Anne S Ferreira shares some insights, and why what some consider linguistic “corruptions” are really preservations and innovations — as told to Caroline Taylor (originally published in issue 173)

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Funding provided by the 11th EDF Regional Private Sector Development Programme Direct Support Grants Programme.
The views expressed on this website are those of the the authors and do not reflect those of the Direct Support Grants Programme.

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