20 Surprising Styles That Will Make You Wish You Had Dreadlocks

By

-

August 23, 2017

Dreadlock styles Loc Styles — Loc Styles

In the 1970s with the popularization of Rastafari, people who wore dreadlocks were looked down upon as outcasts and rebels. Today, “locs” have become mainstream, and thanks to “goddess” braid-ins (shown below), long, beautiful locs can even be temporary. Make sure to take care of your natural hair if you’re preparing to make it permanent.

Dreadlock styles like these look best when the roots of the hair are neatly groomed. Some are pretty simple do-it-yourself styles, and others were clearly accomplished by astrophysicists with second degrees in engineering. Regardless, here are some gorgeous loc styles for women and men that might inspire you.

**If you see dots at the bottom of the Instagram photos, it means you can scroll to see additional shots.

Goddess Locs

These faux locs are braided into unlocked hair for a temporary mane.

Braided into Plaits

Pretty simple to accomplish with thin locs, the locs are cornrowed partway down the scalp and then plaited to the ends.

Faux-hawk

Not quite a mohawk, this wrapover style pulls the hair up onto the middle of the head in a neat roll from forehead to nape with the ends hanging loose.

Straight Cornrows to Ponytail

Ideal for smaller locs, the locs are braided into straight, fine cornrows from all the way around the edges of the hair, leading up to the crown and released down into a ponytail. Embellish the individual locs for an extra bit of flair.

French Braids into Ponytails

The hair is parted into two sides and French braided on each. At the nape of the neck the hair is released into ponytails.

Straw Curls

Beware: You have to have a lot of time to get these done! The wet locs are wrapped tightly around straws before setting under a bonnet dryer to achieve super-tight curls. Over time the curls begin to loosen but they’ll last a good long time.

Go to the next page by choosing a number below –>>

More On Natural Hair:

Five Fabulous Caribbean Food Festivals

By

Amanda Gordon

-

August 11, 2017

0

Island Origins Magazine HR Online Single Pages 97

Although it’s unlikely that anyone, ever, will get tired of the fantastic sun, sea and sand the Caribbean has to offer, many islands have begun ramping up promotions of their culinary offerings in recent years as well. There is a proliferation of festivals celebrating rum, fruit, crab and more, all throughout the region. Here are just a handful of the amazing annual events where you too can sample the delectable cuisine of the islands.

All Andros Crab Fest, Bahamas

Each year since 1997, tourists and Bahamians alike enjoy an all out crab extravaganza at the All Andros Crab Fest. The event is held the second week in June on Andros Island, the largest of the 26 inhabited islands of the Bahamas, located 77 km southwest of Nassau. Highlights include a crab culinary contest, crab cultural display and land crabs cooked 101 ways. Learn more at bahamas.com.

Cayman Cookout, Cayman Islands

With partners like the Ritz-Carlton and Food & Wine Magazine, expectations for Cayman Cookout are always pretty high. The multi-day event includes tastings, demonstrations and excursions, as well as appearances by celebs like Anthony Bourdain, Emeril Lagasse and Jose Andres. Eric Ripert, chef of Blue at the Ritz-Carlton, Grand Cayman, has hosted the event for 8 of its 9 past installments. The culinary talent is a veritable who’s who of local and international personalities. At just about 30 minutes flying time from Miami Airport, this seems like a good place to please the higher end palate. Learn more at caymanislands.ky.

Portland Jerk Festival, Jamaica

On the first Sunday every July, Jamaicans and visitors to the island make the journey to Portland on the east coast for the country’s largest celebration of its signature spicy jerk seasoning. The Portland Jerk Festival offers delicious food, arts and crafts, and a concert to keep guests entertained as they sample lobster, conch, sausage, chicken, pork and more across the grounds. Learn more at facebook.com/originsofjerk.

Food, Wine & Rum Festival, Barbados

In November, near the time of Barbados’ independence, travelers from around the world visit the eastern Caribbean island to eat, drink and be merry at their annual Food, Wine and Rum Festival. Stars like Marcus Samuelsson, and a number of international chefs, come together with local chefs to share techniques and create a memorable spread of fare for their guests. As home of the world’s oldest documented rum factory, the event organizers believed it was important to incorporate lots of rum into the proceedings. Learn more at foodwinerum.com.

Mango & Food Festival, Nevis

Nevis, the sister island to St Kitts, hosts its Mango and Food Festival each July. This fairly young festival takes place over 4 days with dining, cooking demos, master cook-along classes and a beach celebration. One of the unique mandates for participating chefs is that each and every course of every meal must have Nevis mangoes incorporated. The weekend’s climax is the Nevisian Chefs’ Mango Feast, a challenge of creativity and skill as an ode to the scintillating gastronomic thrills of the king of fruit. Learn more at nevisisland.com/nevismangofest.

How Coconut Milk Can Change Your Life

By

katie

-

August 11, 2017

0

Bet you didn’t know all the ways coconut milk can change your life!

For years we heard that anything made with coconut was bad for you because of all the natural fat that it contains. In recent years, the rest of the world has caught up to what those of us in the Caribbean always knew – anything coconut is all good!

In the islands we enjoy the water of the fresh coconut, and its soft sweet flesh. Then when the coconut is more mature and has dried, the hardened flesh is pulverized and squeezed to produce a naturally sweet, velvety liquid known as coconut milk.

The desiccated flesh is used in baking and dessert making. The milk on the other hand, is used for a wide variety of culinary purposes including cooking, drinking, baking and even for topical applications. Jamaican Rundown, Puerto Rican Tembleque, Barbadian Curried Crab, Haitian Pen Patat, and some of the smoothies at your local health food joint here in the US all incorporate it.

Here are some of the ways that adding coconut milk to your diet can help improve your life.

1. Keeps you younger, longer
Coconut milk is rich in antioxidants, which can slow down the aging process and help to reverse damage done by free radicals. That means it reduces your risk of diseases such as cancer, cardiovascular disease and Alzheimer’s. It’s a veritable fountain of youth.

2. Helps fight off illness
The Lauric acid in coconut milk has antibacterial and antiviral properties that help get rid of infections and illnesses. Lauric acid may also lower cholesterol and triglyceride levels, decreasing the risk of coronary disease and stroke.

3. It’s got the good fat
Since the body uses the type of fat in coconut milk for energy, rather than storing it, there is less of a chance it will contribute to blocked blood vessels or arteries than other sources of fat. These unsaturated fats may actually help with weight reduction and boost your immune system. Awesomeness!

4. Sustains fabulous skin and hair
Coconut milk’s unsaturated fats naturally moisturize the skin, making it healthier from the inside while also repairing wrinkles and sagging. It may help to treat dandruff, skin diseases, wounds, dryness and irritation of the skin.

5. Fills your body with Vitamins and Minerals
Vitamins C and E and phosphorous which keep your bones healthy, are plentiful in coconut milk, as are B vitamins which vitalize the cells. It is also packed full of magnesium, potassium and iron helping maintain a healthy nervous system, proper brain and kidney function, and supporting the transportation of oxygen through your body.

Bearing in mind that we aren’t doctors, just people who like to research and share helpful information, please consult with your physician before making any dietary changes. That said, we think coconut milk is amazing. Hopefully it’ll add a little sweetness to your life!

Find more health articles at tastetheislandstv.com.

Food for the Poor: Saving Lives, Transforming Communities

By

katie

-

August 11, 2017

0

Island Origins Magazine HR Online Single Pages 92 — Island Origins Magazine

By Amanda Gordon

Founded and operated by members of the Jamaican Mahfood family in 1982, Food for the Poor has become a giant in the world of charitable organizations. Each year the nonprofit moves millions of dollars in food, medicine and relief supplies for the benefit of almost 20 countries in the Caribbean and Latin America. Their mission is greater than simply providing material goods for the here and now. They mean to systematically improve the lives of poor families and communities by teaching them how to become self sufficient.

As a Christian organization, their outreach is effective because they work directly with leaders of every faith throughout the region to provide life saving benefits for the people they serve. President and CEO Robin Mahfood (pictured above) once shared with us that he saw Jesus in the faces of the less fortunate, and is humbled by the team of people at Food for the Poor who drive the organization’s engine of transformation.

One of the group’s clear missions is educating women in rural areas to live off the land. Women are typically responsible for sustaining families and communities, and the theory goes that when women are properly equipped, the needs of their entire community are mitigated. Take a look at the image of a fish on Food for the Poor’s universally recognizable logo, and you might envision from biblical reference that they’re providing means for the poor to feed their own 5,000 (Matthew 14:13-21)

Children are their other primary focus. They believe that by educating and supporting the next generation of adults, there’s a better chance of breaking the poverty cycle.

Angels of Hope is one of the organizations supported by Food for the Poor. The program allows benefactors to sponsor, write letters to, and even visit with one of the 510 participating children in Jamaica. As young as they are, these children have faced challenges that would devastate even the strongest adults. An encouraging word, and a bond with a stranger thousands of miles away who has committed to continuing support, can help change these children’s lives for the better.

Over 40,000 homes have been built in Jamaica, and hundreds of children are educated each year, because of Food for the Poor initiatives. Since they began work in Haiti in 1986, they have built almost 27,000 double unit homes and installed hundreds of wells for providing water, a surprisingly scarce commodity in rural communities across the Caribbean region. They have also stepped up their emergency response activities because of catastrophic events in recent years, like the 2010 earthquake in Haiti, Hurricane Sandy and Hurricane Matthew.

Their mission continues, and they need the support of every person and agency willing to help. To learn more about how you can contribute to Food For The Poor, please visit foodforthepoor.org.

Spice up your Island Party Décor

By

Marsha McDonald

-

August 10, 2017

1

Island Origins Magazine HR Online Single Pages 59

5 design ideas for your next liming session

By MARSHA J MCDONALD | Owner of Seacrest Designs & Decor

If you’re into the island lifestyle, it’s pretty safe to assume that you love a good party! Wherever you are in the world, some delicious Caribbean food and some good reggae or calypso music can transform your space into a tropical oasis in a heartbeat… or a drum beat!

Another way to bring the islands home is to add some tropical flair to your décor. Here are five no-fuss ways to infuse the island experience into your party or home.

1. Select a Theme

establishing a theme makes it easier to select decorating items for your party space. If you want a soca fest, choose a carnival theme with bright colors, metallic accents and a bold centerpiece. For a beach theme, go with more mellow blues, seashell motifs and nautical accessories. A theme will help to make your party even more memorable for your guests.

2. Bring color Into the Mix

Once a theme is chosen, turn up a notch with a color scheme. Even if your party space has a lot of neutrals like white or beige, you can add bold splashes of color for visual interest. If the event is more casual, brighten and uplift the energy of a room with vibrant hues of orange, pink and lime green. For more formal parties, add metallics such as gold or silver with neutrals or blues.

Island Origins Magazine - Marsha McDonald Decor — Island Origins Magazine – Marsha McDonald Decor

3. Create a focal point

Since everyone is going to gather at the table for the food, creating a tablescape or centerpiece on the table based on your theme is a great way to focus your attention. Other focal points can be seating areas or the bar area. Whether your gathering is indoors or outside, create focal points by adding colorful pillows and a throw to your couch, chairs or chaise. Adding a tiki bar, umbrellas and other props like sandboxes will add to your budget but are also great ways to add impact.

4. Add the natural touch

As a nod to your vacation time as a beach bum or island hopper, bring in shells, sand, palm trees and a floral touch to echo the natural draw of the islands. If you have access to coconuts, use them as accessories. Try large banana leaves as placemats, or bamboo poles leading to a thatched roof outdoor bar.

5. Go Bananas

Use fruits like pineapples, limes or bananas as décor elements and not just for food. They can be used as accessories on coffee tables, credenzas or on the main food table. Put in a large clear vase and you have a simple centerpiece. During the party, if your guests want to eat the decor, there will be less waste for clean up!

Using these five tips will help to spice up your décor, setting the stage for an unforgettable experience for you and your guests as you party island style.

Seacrest Designs is a boutique design studio specializing in residences and architectural interiors. Services include space planning, furniture, kitchen and bath design, redesign and staging. Marsha’s design style adds classical notes with a tropical luxe sensibility, creating luxury living experiences for her clients in South Florida and the Caribbean.

Contact: (954) 361-1127
[email protected]
@seacrestdesign

The Grace Foods Strongman Shares His Softer Side

By

Derrick Reckord

-

August 10, 2017

0

Island Origins Magazine HR Online Single Pages 27 1 e1502393136120

DERRICK RECKORD
SVP of Commercial Operations
Grace Foods USA

In preparing for a business trip to West Africa in 2007 I was informed that the best place to get my vaccinations done was at the Government Health Clinic on Slipe Pen Road in Kingston, before heading home to South Florida. It was another early morning in Jamaica, but with heavy traffic I had time to see a side of the capital city I had not seen in years.

Looking around me I realized that this old commercial area was also occupied by some families. Through the crevice of a zinc fence I could clearly see a little girl about 2 years old walking through a muddy yard. She gingerly took up seat on a boulder overlooking a pot placed on 3 stones. Someone, I assume to be her mother, was squatted over the pot preparing breakfast. The vision was in stark contrast to what my 2 year old daughter was doing for breakfast in comfort, in Florida. I resolved then to proactively find a way to make positive change in situations like what I was seeing.

Over the years, through The Grace and Staff Foundation, many of us made small contributions to the communities around our Grace Offices, factories and warehouses. These contributions are matched by Gracekennedy and have proven quite effective. However, what I felt was absent was the commitment of my own family to be an agent of change. We needed to connect through an organized program that addressed the issues of shelter, nutrition, clothing and health care among the needy in the wider community.

We often articulate a vision of what we would do if we had huge resources, but we don’t spend enough time thinking how we can help a few with the limited resources we may have. In 2007 I realized that we can do more today to help the less fortunate, rather than waiting on the grand vision. Food for the Poor became one of the primary channels for our monthly charitable contributions as a family. When these contributions are added to those made by others, they become transformational. With over 95% of what we donate going directly to the people we intend, it is an easy decision to use Food for the Poor to manage our giving.

Our charitable effort is one of the most uplifting aspects of our lives and I encourage everyone to plant their own “small mustard seed” and let it grow and help our community.

Chef Irie’s Curried Peanut Chicken

By

Chef Irie

-

August 10, 2017

0

Island Origins Magazine HR Online Single Pages 71

Recipe by Chef Irie

In his exploration of Dutch Caribbean cuisine, Chef Irie came across a recipe for savory curried peanut chicken and long beans. The Thai influence in the Dutch Caribbean islands makes surprising combinations like this one, fairly regular. Of course, Chef Irie made it his own.

3 lbs. Chicken Thighs, boneless
1 tsp. Salt (or to taste)
1 tsp. ground Black Pepper
Canola Oil
2 tbsp. Yellow Curry Powder
¼ cup Onions, diced
1 tbsp. fresh Garlic, sliced
1 tsp. Red Pepper Flakes
1” piece Ginger, sliced
1 tsp. Garlic Powder
3 tsp. Paprika
2 tsp. ground Coriander
2 tsp. ground Oregano
3 tbsp. fresh Lime Juice
¾ cup Peanut Butter
2 cups chicken stock
1/4 cup Line-scented Peanuts

Season chicken with the salt and pepper.
In an oversize frying pan over medium-high heat, add the curry powder and stir for 30 seconds.
Add the onion, garlic and chicken to the pan, stirring so the chicken becomes coated in the curry. Add the red pepper flakes, ginger, garlic powder, paprika, coriander, oregano, and lime juice, mix well, and continue to cook for 10 minutes. Remove the chicken and set aside.
Add 1 cup of hot water and the peanut butter to the pan, stir well then add stock. Mix until the peanut butter has blended with the stock. Add the chicken back to the pot. Let simmer on low heat, covered, for 30 – 45 minutes. Cook for another 15 minutes if using bone in thighs.
Garnish with peanuts and enjoy with steamed white rice or Chef Irie’s Long Beans.

Chef Irie’s Carrot Juice Cocktail

By

Chef Irie

-

August 10, 2017

0

Island Origins Magazine - carrot juice cocktail — Island Origins Magazine

Recipe by Chef Irie

Foregoing the creamy milk based version of Jamaican Carrot Juice, Chef Irie opted to create a cool carrot juice cocktail modification to the traditional lime-infused recipe. It’s made with the juice of a Granny Smith apple for tartness, nutmeg for spice and some white rum for a mellow kick.

1 ½ pounds Carrot, roughly chopped
1 Granny Smith Apple, cored and roughly chopped
2” piece fresh Ginger, peeled
¼ cup fresh Lime Juice
1 tsp. Nutmeg
6 tbsp. Brown Sugar
2 tbsp. White Sugar
2-4 oz. White Rum, optional

Blend the chopped carrot, apple, ginger and six cups of water until fully pulverized.
Line a strainer or fine-mesh sieve with a cheesecloth and place over a bowl or pitcher. Pour the juice through, squeeze by hand to extract all the liquid, and then discard the pulp.
Add the lime juice, nutmeg, brown sugar, white sugar and, if desired, rum. Stir until the sugar is completely dissolved, then place in the refrigerator to chill. Serve cold.

Try this carrot juice cocktail next time you’re gathering with grown up friends.

Chef Irie’s Seared Scallops in Sauce Chien

By

Chef Irie

-

August 10, 2017

0

Island Origins Magazine HR Online Single Pages 75

Recipe by Chef Irie

In the Afro-Caribbean themed episode of Taste the Islands Season II, Chef Irie prepares these scallops with French Caribbean sauce chien or ‘dog sauce’, so called because of the bite it has from the spicy peppers blended in. He used 5 scotch bonnets in the original recipe. Follow at your own risk!

For the Scallops:

10-12 large Bay Scallops
2 tsp. Garlic Powder
1 tsp. ground Black Pepper
2 tsp. Paprika
1 ½ tsp. Cumin
1 tsp. Red Pepper Flakes
2 tbsp. Canola Oil

For the Sauce Chien:

½ cup White Onion, roughly chopped
5 cloves Garlic, roughly chopped
1 tbsp. Oregano
1-2 Scotch Bonnet Peppers, whole with stems removed
2 tbsp. fresh Lime Juice
3 tbsp. Canola Oil

Gently peel off and discard the “foot” or appendage of each scallop. Toss the scallops, garlic powder, black pepper, paprika, cumin, red pepper flakes, and canola oil together and allow to rest for a few minutes.
Heat the canola oil in a frying pan over high heat. When the oil is hot, add the scallops and sear about 2-3 minutes per side until golden brown.
For the sauce chien, add all ingredients to a food processor and pulse a few times to roughly combine.
Add 1 cup of hot water and continue to pulse until the consistency is semi smooth, but still a bit chunky. Serve over hot scallops.

Chef Thia’s Stovetop Pain Patate

By

Chef Thia

-

August 10, 2017

0

Island Origins Magazine - Haitian sweet potato pudding recipe — Island Origins Magazine

Recipe by Chef Thia

Sweet potato pudding recipes have many iterations throughout the Caribbean. In this version, familiar elements like baking spices and raisins are present, but so are elements like rum, ripe bananas, and three types of milk that make it extra creamy. This method starts on the stove and ends in the oven. Chef Thia created this dessert, served in adorable little ramekins on an episode of Taste the Islands Season II.

Remember that Caribbean sweet potatoes aren’t the same as the orange American ones. Look for “boniatos” or the Asian-style white or purple skinned sweet potatoes when making this. Try the delicious Haitian sweet potato pudding recipe here.

1 stick (4 oz.) Butter, unsalted
5 cups Boniatos (Caribbean Sweet Potato), finely grated
1 1/2 cups Coconut Milk
1/2 cup Brown Sugar
1 tsp. Ginger
1 tsp. Cinnamon
1/2 tsp. Nutmeg
2 medium sized ripe Bananas, mashed
1/4 cup Sweetened Condensed Milk
1 1/2 cups Evaporated Milk
1 cup Raisins
1 tbsp. dark Rum
1/2 tsp. Vanilla

Preheat oven to 350°F
In a large pan, melt butter over medium heat.
Add boniatos and cook for 4-5 minutes while stirring.
Add 1/4 cup of coconut milk and continue stirring for about 2 minutes.
Stir in sugar until it is melted, then mix in 1/2 cup of the coconut milk along with ginger, cinnamon and nutmeg.
Fold mashed banana into the mixture and add remaining coconut milk, then stir until bananas are melted.
Add condensed milk, evaporated milk, raisins and white rum while stirring for another 5 minutes. The mixture should be moist and approaching a semi-firm texture by this stage.
Mix in vanilla, cover and let simmer at low heat for 5 minutes until the mixture has reduced and become sticky in texture.
Spoon mixture into ramekins and bake for 25 minutes until an inserted toothpick comes out clean and the crown of the pudding is dark brown.

Enjoy this Haitian sweet potato pudding recipe warm with ice cream.

Goddess Locs

Braided into Plaits

Faux-hawk

Straight Cornrows to Ponytail

French Braids into Ponytails

Straw Curls

Go to the next page by choosing a number below –>>

More On Natural Hair:

All Andros Crab Fest, Bahamas

Cayman Cookout, Cayman Islands

Portland Jerk Festival, Jamaica

Food, Wine & Rum Festival, Barbados

Mango & Food Festival, Nevis

Latest

RANDOM POSTS