By Caribbean Beat ● News & Online Exclusives
Read the November/December 2020 digital issue!
Read or download the latest digital-only issue of Caribbean Beat magazine!
By Anu Lakhan ● November/December 2020 • Digital Issue
A Christmas diary | Cookup Classic
Christmas presents can be a problem — but perhaps the solution is in your very own kitchen, Anu Lakhan discovers. This piece was originally published in Issue 70 (November/December 2004)
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
Embark, People, Food and Cuisine, Trinidad and Tobago
By Shelly-Ann Inniss ● Issue 154 (November/December 2018)
Michelle Sohan: the accidental baker | Cookup
Baking wasn’t always a passion for Michelle Sohan — but this “accidental” career has won her international kudos
Travel, Leisure, Lifestyle, Antigua and Barbuda
By Georgia Popplewell ● Issue 40 (November/December 1999)
Living the life: a guide to Antigua and Barbuda
The sun is going down as the plane swoops low over St John’s towards the airport. Its golden light washes Antigua’s rolling hills, the...
By Various Contributors ● Issue 12 (Winter 1994)
Island Beat (Winter 1994)
GRENADA’S FESTIVE SAILING The second edition of Grenada’s annual Sailing Festival takes place in early February 1995, and...
Food and Cuisine, Jamaica, Guyana, Grenada, Trinidad and Tobago
By Pat Kong ● Issue 52 (November/December 2001)
Caribbean Christmas recipes
Christmas the Caribbean way As chill winds blow up here in the north, hastening the birth of Christ, everyone around me is happily browsing...
Embark, Culture, Food and Cuisine, Festivals and Events
By Franka Philip ● Issue 148 (November/December 2017)
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