Presumptive Democratic presidential nominee Joe Biden has declared the members of his Florida senior leadership team. Karen Andre, a Haitian-American is among those selected to serve as Senior Advisor and Senior Advisor to National Faith Outreach to the Biden Florida campaign.
Karen Andre is a highly valued and venerable political consultant who has helped in advising and strategizing for several campaigns at the local, state, and federal levels. Her most recent position was as the Political Director of Organizing Together 2020, in Florida, where she was involved in building a statewide coalition.
Previously, Karen served as Senior Advisor for Andrew Gillum for Florida’s Governor. And before that, she was appointed by President Barack Obama to function as the White House Liaison to the Department of Housing and Urban Development.
Karen, who is also an attorney, public speaker, and author, is currently the president of People First Strategies. Here, she utilizes her wealth of experience to establish and maintain calculated partnerships in the public, private and philanthropic sectors. She also remains proactive among the Caribbean-American community in Florida. She is one of the founding members of the Haitian Ladies Network.
President Trump’s campaign has stated how important winning Florida will be to retaining the White House, but the latest polls have all proven Biden to be leading in terms of support in the crucial state.
Shevon Stoddart Nieto, a 37-year old Jamaican Olympian and singer has made it to the next round of Season 15 of America’s Got Talent. She got thumbs up and a standing ovation from the show’s judges, Simon Cowell, Sofia Vergara, Howie Mandell, and guest judge Eric Stonestreet, for her emotional rendition of an original song titled “Through the Good and Bad.” The video of this audition has garnered more than two million views online on YouTube.
Speaking after the show, Shevon said, “It was very emotional, I had tears in my eyes. Making it here was like me making the Olympics all over again.”
She dedicated the song to her husband, Jamie Nieto, also an Olympian who represented the U.S. in the high jump. However, he, unfortunately, endured a serious accident that left him paralyzed from the chest down. The couple got married in 2017 after the incident.
After delivering her song and returning backstage, Shevon announced the good news that she and her husband are expecting a child.
About watching the East Coast airing of the show online from her home in California, she said, “It was really exciting. Just to know that you’re about to be live on television in front of millions of people, that’s pretty awesome.”
Shevon emigrated with family from Jamaica to the U.S. at age four and settled in Uniondale, New York. She attended Uniondale High School and then competed for her homeland Jamaica in the 400-meter hurdles at the 2004 Olympic Games in Athens, as well as the 2008 games in Beijing.
Off the track, however, music was never far from Shevon’s mind. Inspired by Jamie’s own heroic journey, she wrote and recorded the song “Through the Good and Bad.” The former Jamaican Olympian released a music video of the song to raise funds for their Helping Others Triumph Foundation, which provides support for people with spinal injuries, strokes, and other disabilities.
Usain Bolt and Kasi Bennett are the proud parents of a beautiful baby girl. On Tuesday, the 33-year-old Olympic star and world’s fastest man took to Instagram to share the first official photos of his beautiful new-born. Bolt also disclosed her name to the world as Olympia Lightning Bolt.
In the caption of a beautiful photo of his girlfriend Kasi Bennett cradling the baby, Bolt gushed as he wished his partner a happy birthday.
The caption read: “I want to wish my GF @kasi.b a happy birthday and to let u know I am happy I get to spend our special day with u. I want nothing but happiness for u and will continue to do my best keeping a smile on our face. Now we have started a new chapter together with our daughter Olympia Lightning Bolt, I look forward to what the future will bring for us but be reassured that I will be the ROCK for this family. I Love you and happy 21st birthday ???..”
On her own Instagram page, Bennett shared a few other photos from the same lovely photoshoot. One set of photos of the sweet baby was captioned, “My gift… Olympia Lightning Bolt,”
Jamaican Prime Minister Andrew Holness was the first to announce the birth of the baby back in May with a tweet: “Congratulations to our sprint legend Usain Bolt (@usainbolt) and Kasi Bennett on the arrival of their baby girl!”
The couple had announced in January that they were expecting. Bolt shared the news on Instagram back then with a gorgeous photo of Bennett sporting her baby bump in a stunning red gown. The caption read: “I just want to say a KING or QUEEN is about to be HERE.“
Former video vixen Nicole Ricca shares her experiences as a young alien in America, then as a Glamorous Model to Mompreneur, mom, and entrepreneur. Island Origins publisher CalibeThompson guides the conversation.
Island Origins Live is a partner project with Jamaicans.com. Watch episodes live each week at 7:30PM on www.facebook.com/islandorigins.
Financial professional Andrew Hardie offers tips on best money practices now in trying times, and for the future. Island Origins publisher Calibe Thompson guides the conversation.
Island Origins Live is a partner project with Jamaicans.com. Watch episodes live each week at 7:30 PM on www.facebook.com/islandorigins.
There’s nothing quite like having the right ingredients to bring a dish to life. Authentic Caribbean food products offer that genuine taste of the islands and the type of comfort that can “take you back home.” This feels true now more than ever, as the world continues to reel from the COVID-19 pandemic. Through the proverbial storm, top Caribbean food brands are holding strong, providing the products buyers know and love. Behind each company, however, is an intricate network of manufacturing, supply, and distribution teams that must be kept safe while they work to maintain service to their consumers. Here, we learn some views on the role of corporate responsibility during a crisis, and how Caribbean companies support the people they employ.
GraceKennedy Foods USA (Grace Foods) President Derrick Reckord
Since its founding in 1922, a sense of solidarity has been part of the culture at GraceKennedy, a Jamaican brand. For nearly a century, they have manufactured and distributed a range of packaged staples and Caribbean specialties. “For Caribbean people, rallying around the family is an important thing, especially at a time like this,” says GraceKennedy Foods USA (Grace Foods) President Derrick Reckord. For many of their employees, “this is a relationship built on assurance and caring, and we don’t take that for granted.”
The company has been able to retain its staff throughout the COVID-19 pandemic and is even hiring for new positions at its U.S. offices in the merchandising and warehouse departments. With restaurants and hotels in go-slow mode, however, demand for their bulk supplies has decreased. Luckily, retail sales have compensated for this loss, with more consumers buying products and eating three meals a day at home.
On the manufacturing side, a business continuity plan has allowed Grace Foods to respond quickly to protect their employees. They are provided with personal protective equipment and are assigned flexible schedules, with varying hours for merchandising. For administration needs, technology has become a lifesaver. Grace Foods staff members now meet through video-conferencing, while sales reps keep in touch with their clients by phone and email. To boost morale, the company also hosts internal live entertainment sessions via Zoom “Where we get to see each other’s family,” says Reckord. “It brings us all together.”
Creativity is the current motto at Madame Gougousse, a food company offering ready-to-eat products and ingredients for a primarily Haitian audience. As a brand, helping the communities they serve to maintain a sense of normalcy felt like a higher calling. “We felt as a company that we were an important part of the supply chain,” says Christopher Hyppolite, the social media specialist for Madame Gougousse.
The company has also depended on technology, using video conferencing for internal communication, while expanding their e-sales platform to reach more consumers online. And they have executed all CDC recommendations for manufacturing, outfitting staff on the field and in the warehouse with suggested protective gear.
Throughout the disruption, Hyppolite says the company has learned as a business to be nimble, to appreciate their employees, and to “always save for a rainy day.”
“The impact on our business has been negative because of the need for social distancing, but positive because it has taught us better how to adapt to situations,” he says. “Our employees acted admirably and with no fear in light of the uncertain situation.”
Badia Spices
Badia CEO JOSEPH “PEPE” BADIA
Employees rose to the occasion at Badia Spices, a manufacturer of seasonings, canned foods, and dry goods based in Doral, Florida. It was first established in 1967 by Cuban immigrant José Badía and is now run by his son ‘Pepe.’ The company’s current 450 employees are “healthy and working normally” through COVID-19, according to Marvin Saldana, export sales manager. Despite the challenging situation, the staff has adapted to their new social distancing protocols and are working in smaller groups every shift. They also have regular tests and temperature check-ups.
“We are blessed, as we are one of the few companies without any negative impact by the pandemic,” he said. “Our sales are at an all-time high in retail domestically and for export. All our associates are working normal hours without any risk of financial insecurity.”
Challenging times like these have only reinforced the kindred spirit at the company, which still retains the people-centric core of its founder. “Our human resources are our best asset,” says Saldana. “We have a magnificent group of people working as a team.”
Supporting these brands seems to have a reciprocating effect, offering a win-win for the companies we want to keep open, and the families we want to keep bringing together in the way only island people can.
Bahamians at home and around the world will have cause to celebrate, as the nation celebrates its anniversary of independence on July 10th. With this in mind, we’ve gathered a Bahamian-proud menu filled with our favorite recipes you can enjoy at home.
Conch Fritters
Conch Fritters are sold all throughout the Bahamas where conch is the national food. This recipe gives you the authentic Bahamian experience. When you bite into these golden, crispy fritters, you’ll find tender conch mollusk meat paired with fresh veggies and spices. Try them with the simple creamy-hot sauce, or your own sauces of choice.
FOR THE FRITTERS
2 medium sized conchs (skinned and diced)
½ onion (diced)
1 stick celery (diced)
1 ½ tomatoes (diced)
3 tsp salt (or to taste)
1 bird pepper (or half a habanero, if bird pepper is not available)
2 tsp hot sauce
½ – ¾ cup ketchup or tomato paste
¼ cup thyme
2 cups flour
2 tsp baking powder
1 ¼ cup water
Oil for frying (vegetable or canola)
FOR THE DIPPING SAUCE
½ cup mayonnaise
½ cup ketchup
1 tsp mustard
1 tsp hot sauce
FOR THE FRITTERS
In a large bowl, mix everything together except the flour, baking powder, and water.
In a smaller bowl, mix together the flour and the baking powder.
Add the dry ingredients to the large bowl, stir, and then add the water slowly.
Preheat a pot with oil, a few inches deep, over high heat.
Scoop tablespoons of the batter into the hot oil (don’t over-crowd them, only fry a few fritters at a time) until golden brown on one side. Flip the fritters and continue frying until the other side is also golden brown.
Serve hot, with sauce below
FOR THE DIPPING SAUCE
Whisk all ingredients together until smooth and creamy.
NOTES
If you’re a vegetarian or just can’t find conch in your area, substitute the conch with a 15 oz. can of corn, drained.
Bahamian Boiled Fish is a quick and easy breakfast dish typically made with a whole grouper simmered in celery, onions, potatoes, and spices and served with a side of grits. This dish is enjoyed year-round at large family gatherings and after church on Sundays, but is especially popular during Easter and Christmas.
INGREDIENTS
2 lbs grouper, with the bone (or other White Fish)
Juice of 2 limes
Salt and pepper, to taste
2 yellow onions, thinly sliced
2 stalks celery, thinly sliced
1 clove garlic, minced
1 tsp ground thyme
1-2 tbsp butter or margarine
1 tbsp whole cloves
¼ goat pepper, scotch bonnet, or habanero pepper
½ lb potatoes, peeled and thickly cubed
INSTRUCTIONS
Season the fish with the lime juice and salt and pepper, to taste. Set aside.
In a large pot over high heat, combine two cups of water, the yellow onions, celery, garlic, thyme, butter, cloves, pepper, and the potatoes. Bring to a boil, cover, and cook for about 15 minutes, until the potatoes are almost done (just tender enough to push a fork through without breaking them).
Add more water if necessary. Add the fish with its juices and reduce the heat to medium-low. Simmer for about 10 minutes, until the fish begins to flake off the bone.
Add salt and pepper, to taste.
Serve hot with a side of grits or Johnny Cake.
NOTES
Add a little cabbage along with the vegetables if desired, or 2 sliced ripe plantains for some sweetness.
Spongy, soft slices of guava-spiraled dough are served warm with sweet butter rum sauce in the classic Bahamian dessert, guava duff. This authentic recipe is a little complex but completely worth the time. Remember that the key to having the most delicious duff is the rum sauce!
INGREDIENTS
12 fresh guavas*
1/2 cup sugar
1 tsp cinnamon
1 tsp ground allspice
4 cups flour
3 tsp baking powder
1 tsp salt
3/4 cups shortening
3/4 cups milk
1 egg, beaten
FOR THE BUTTER RUM SAUCE
1/4 cup butter
1 cup confectioners sugar
1 tsp boiling water
Dash of salt
2 tbsp rum
INSTRUCTIONS
Peel, seed, and dice the guavas. Strain, reserving the juice.
Place the guava in a saucepan with enough water to cover completely. Add the sugar, cinnamon, and allspice. Bring to a simmer and simmer until the guava is soft.
In a large bowl combine the flour, baking powder, and salt and stir well. Mix in the shortening. Add the milk and egg and mix well to form a soft dough. Knead until smooth.
Roll out the dough on a floured board.
Spoon on the cooked guava and spread evenly. Roll up the dough into a log with a guava spiral. Carefully seal the edges.
Wrap the dough in parchment paper and foil and tie tightly with kitchen twine. Place in a large pot of boiling water. Boil for about 1 hour.
Cut into about 1″ thick slices. Serve warm with the rum sauce.
MAKE THE BUTTER RUM SAUCE
Cream the butter until soft.
Gradually beat in the confectioner’s sugar.
Add the boiling water, salt, and rum and beat until smooth and fluffy.
NOTES
If you can’t find fresh guava, substitute with canned guava shells, guava jam, or frozen guava pulp. Be sure to adjust for sweetness!
Adapted from Our Caribbean Eats.
Bahamian Pineapple Tart
In this recipe for a local Bahamian specialty called pineapple tart, a soft pastry crust is filled with sweet pineapple filling and covered with a lattice top. If you want to give it a try yourself, we promise that it’s easy as… pie!
INGREDIENTS
4 cups fresh crushed pineapple
1 1/2 cups sugar
1/2 lb. margarine
6 tsp. baking powder
6 cups flour
1 egg
1 cup cream
1 1/2 cups sugar
INSTRUCTIONS
Add pineapple & sugar to a saucepot and simmer together on medium heat for 15 minutes, then set aside.
Add flour to a mixing bowl with salt, baking powder & 1 cup sugar.
In the middle add egg, margarine, cream & mix well until a ball of dough is formed.
Turn on lightly floured board & knead.
Divide dough in half, roll out portion & line a well-greased pie pan (standard size). Fill with pineapple mixture.
Roll out remainder of dough & cut into 1/2 inch strips.
Lay pastry strips across to form a criss-cross pattern.
Bake at 350 degrees F. for 1 1/2 hrs. or until golden brown.
"I took a long hiatus from cooking, so it's been years since I did any serious cooking until the coronavirus outbreak." - Second Generation Bahamian-American Cathleen Dean | Photo by David I Muir
No thanks to COVID-19, we’ve all been relegated to simply daydreaming about the blissful joys of the divine dishes we enjoyed just a few short months ago, from our favorite eateries. In figuring out ways to cope with the uncertainty we now face during quarantine, many Caribbean folks have turned inward—into our homes that is—to seek refuge in our kitchens cooking comfort food. As a result, our creativity has begun to shine.
My 23-year-old son, Masai, has come up with some interesting baking concoctions, including a new cornbread recipe that incorporates our stash of M&M’s. The surprisingly delicious combination doesn’t quite qualify as traditional Caribbean cuisine, but it does speak to our ingenuity and resourcefulness. I noticed these qualities in many of the snapshots of their culinary feats my friends are proudly sharing on social media. I also noticed some pretty consistent trends.
Thank you, Aunty Enid!
Classic Saturday soup, Jamaican style
Diving back into the kitchen, families have been tapping into well-thumbed cookbooks for inspiration. It seems the 1993 recipe book, “The Real Taste of Jamaica,” by Enid Donaldson remains a beloved resource.
Second-generation Bahamian-American Cathleen Dean turned to the classic book to jumpstart her kitchen. As a young mom, “I felt like a short-order cook, making what my son wanted,” Dean recalls. “I took a long hiatus from cooking, so it’s been years since I did any serious cooking until the Coronavirus outbreak.” Dean finally cracked open her copy to try Donaldson’s banana bread recipe. Featuring a dash of cinnamon, “It’s now our staple banana bread, and there’s been many loads of banana bread over the last couple months.”
Jamaican Bridgette Miller Taylor and her family are so fond of the book that they consider themselves on a first-name basis with the famous author. “Aunty Enid’s cookbook is on regular rotation during the lockdown,” she shares. “We have indeed been getting kitchen creative.” Inspired by her, they have also started making more traditional dishes like Saturday soup, where Bridgette does most of the preparation, while her husband Hans is on yam and dumpling duty. The couple finds fun bringing their own spin to the old-school dish. “We argue about the correct ingredients because our respective families did it differently when we were young,” she says. “The final result is a blend of both.”
Marley’s first pizza with homemade tomato sauce and freshly grated mozzarella cheese.
In addition, “there is a lot of stress baking happening, with all of the cakes and muffins and things with fruit and whatnot,” says Taylor. This however has provided precious opportunities to engage the kids in the cooking process, which they have embraced head-on. “The firstborn is making pasta from scratch, and there’s sourdough starter all over the place. Because girls don’t eat meat, there are all sorts of interesting vegetarian meals happening. And our son is also learning the basics, and ruining a few pans along the way, to be sure. It’s been great fun all around.”
Roti Chronicles
Buss Up Shut by Leslie Johnson
Spending more time at home, many cooks have gotten to work mastering their favorite dish. Melissa Goolsarran Ramnauth, a proud half Guyanese and half Trinidadian, has been reaping the rewards of her mum’s recent roti experimentation. Though mom had been making various types of roti for 50 years, she “started watching YouTube videos and experimenting with her long-standing recipes,” says Melissa.
Inspired by YouTubers like Trinidad’s “Cooking with Natasha,” mom began adding some butter to her own paratha roti (also known as buss up shut), and it came out softer. For bake roti, she added sugar, which made it sweeter and fluffier, and she used the same new bake recipe to make aloo pie.
Trinidadian Shelley-Anne Glasgow-Wilson had never cooked paratha roti in her life before the COVID-19 outbreak. Since the lockdown, though, she’s made it three times. “YouTube has become my friend,” she says, sending special props to Trinidadian channel “Cooking with Ria.” Making all this roti during food shortages, however, was tricky. “I had to bulk buy flour because it was sold out in the supermarket. Now I have 25 pounds of flour to use, and I will be the size of this house by the time I leave it.”
These food shortages have also prompted other cooks to look at their pantries and refrigerators in a different lens, trying out familiar staples in new ways. My brother Rich says he seasoned his stir-fry sesame steak “with some instant ginger tea, which turned out so tasty.”
Fellow Jamaican Suzanne Morrison-Williams has been watching a great deal of Food Network, where she discovered the famous tostones burgers from Pincho Factory, a craft burger chain based in South Florida. It inspired her to swap out the buns for some freshly fried plantains when the family made burgers.
Steamed Snapper with Water Crackers by Janet Young
For Kenya Campbell, just entering her kitchen on a regular basis is an adventure in itself. “I normally don’t like cooking,” says Kenya, a self-confessed UberEats aficionado. “It’s not my forte. The purchasing of the food, the preparation of the food, and the cleanup afterward. I don’t like the process.”
“But life changed in the pandemic, and I now have more time because I’m working from home.” Kenya first explored by making jerk chicken, calling up her Jamaican mom for a recipe. She also went on to make a jerk chicken pasta from the leftovers and loved the result. “I’ve actually discovered that I can defend myself in the kitchen, and I didn’t know that before. This has definitely shown me that I can take care of myself.”
The islands possess a certain vibe that makes you want to wear less and soak in more sun. So what better way to do that than rocking some swimwear by Caribbean designers? These Caribbean swimwear lines are making waves (pun intended) in the industry, and have so much color and style to offer. From colorful prints to simple-and-suave cuts, there’s something for you here, whatever your taste. So dive in!
Jamaican designer Keva J puts out bold and sexy swimwear for the daring. Keva intentionally steers clear of mainstream trends and designs and stays true to her own unique fashion style with each piece. Her Caribbean background contributes greatly to her audacious blends of colors and prints. Combine that with her decade-long cutting-edge experience in the industry and you have the spectacle that is the Keva J Swimwear collection. Her latest summer collection, Wild Thingz, is filled with colorful florals and animal prints.
Simplicity has never looked more beautiful than these stunning swimsuit looks from Miami-based brand, Ochie. With clean, classic cuts and monochromatic hues projecting elegance and grace, this swimwear suits women all ages and sizes. This is the vision of Trinidadian-born designer Hana Lloyd, who also incorporates natural and sustainable textiles into her designs. Her Diana one-piece look is sure to remain a favorite in every beach lover’s wardrobe.
Want to stand out while relaxing waterside? XhaleSwim suits can be summed up in two words—comfort and confidence. These swimsuits are designed to accentuate your body while projecting the best parts and your figure. Jamaican designer Jessica Wong is the genius behind the concept, and works hard at producing luxurious swimwear that makes you long to be out in the sun. We particular love her hot neon looks, whether laced up or off-shoulder.
Rue 107 designs distinctive, girly swimsuits that will look absolutely fabulous on every lady. The women’s wear brand focuses on all-inclusive, statement designs. And the swimwear line is no exception. Haitian designer Marie Jean-Baptiste infuses her cultural touch with an expressive and delightful style that is unique to her. For this summer, her new styles feature fun details like flirty florals, ruffles and puffed sleeves.
A lot of things make Novah Swimwear stand out from the pack. The Bermuda-based brand has developed a following for its avant-garde designs, projecting that relaxed sexiness everyone wants in a swimsuit. But not only are Novah’s fabrics luxurious; their EcoLuxe line features sustainable designs made from 100 percent recycled nylon materials. Madeline White, the designer behind the brand, ensures that everything, from the design to the packaging, remains eco-friendly.
TMMG is unmistakably Haitian! Designer Zimaco Merizier works hard to ensure that the world knows where he’s from, with several fashion pieces that bear the national emblems of Haiti. And he’s somehow able to beautifully work this into the brand’s swimwear line as well. Caribbean culture and swimsuits are a great blend, no doubt, so it’s only natural. We particularly love this sports bra combo that can go from the courts to the coast.
The West Indies cricket team has received permission to wear the Black Lives Matter logo on their shirts during their three-Test match series against England, which begin at the Ageas Bowl in Southampton on July 8.
“This is a pivotal moment in history for sports, for the game of cricket and for the West Indies cricket team,” said the West Indies team captain Jason Holder, in a statement issued by the team. “We have come to England to retain the Wisden Trophy but we are very conscious of happenings around the world and the fight for justice and equality. We believe we have a duty to show solidarity and also help raise awareness.
“We did not take our decision lightly,” Holder continues. “We know what it is for people to make judgments because of the color of our skin, so we know what it feels like. This goes beyond the boundary.”
Holder added that “There must be equality and there must be unity. Until we get that as people, we cannot stop. We have to find some way to have equal rights and people must not be viewed differently because of their ethnic background or the color of their skin.”
The team will also be joined by the English side, as players will also wear the logo on their collars, calling it an “act of solidarity” with their Caribbean opponents.
“It is important to show solidarity to the black community and to raise much-needed awareness around the topics of equality and justice,” says current English team captain, Joe Root. “The England players and management are unified in this approach and will use the platform of international cricket to fully support the objective of eradicating racial prejudice wherever it exists.”
The circular logo incorporates a clenched fist in place of the letter “A” in the word “Black.” The graphic was designed by Alisha Hosannah, the partner of Watford Football Club striker Troy Deeney. The design has already appeared on the shirts of English Premier League soccer teams since the league resumed in June.
Deeney expressed he and Hosannah’s joy at the team’s gesture. “Alisha and I are immensely proud to be asked to take part in a monumental moment in world sport. This amazing decision by the West Indies cricket team to show their support for Black Lives Matter.”
Caribbean designers swimwear
