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- VIDEO: Snow Cloud Avalanche in the Mountains of Nepal – Spectacular
- Disaster: The La Soufriere volcanic eruption in St. Vincent …..
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- Super League: Why are football’s biggest clubs starting a new tournament? – BBC News
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- COVID: Bill Maher’s latest new rule is this: “Don’t spin me when it comes to my health.”
- USA Immigration: America NEVER Wanted the Tired, Poor, Huddled Masses – The Atlantic
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- Guyana’s Post-Pandemic Recovery – Two Part Panel Series – Webinar- April 29-30. 2021
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- Earth Day- April 22, 2021: Restore Our Earth – by Rosaliene Bacchus
- Guyana SPEAKS: The Art of Oral Storytelling – 25th April 2021 at 2pm BST: 9am EST: 9am GYT
- Guyana’s score declines in 2021 Freedom in the World Report
- Rupununi Music and Arts Festival – Streaming video – TODAY- April 18. 2021 @ 4.00 pm EST
- Aging – Keynote Speaker Fritz Coleman – very funny… two videos
- UK: Prince Philip Funeral: Royal Family honours duke’s ‘humour and humanity’ – BBC News
- GUYANA: Govt.’s plans for energy can cost in excess of US$2B
- New “Welcome To Guyana” Sign At Cheddi Jagan International Airport unveiled
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VIDEO: A Tour of Trinidad’s Market – By Chef Debra Sardinha-Metivier of DSM Creative Cuisine
A Tour of Trinidad’s Market – The Culinary Institute of America
In Port of Spain’s markets, ingredients from Europe, Africa, and the Indian subcontinent come together on vendor tables. Culantro here is known as shadow benny or chadon benni — a corruption of the French chardon benit or “blessed thistle.” It is a part of the green seasoning that is a Trinidad and Tobago culinary basic. Chef Debra Sardinha-Metivier of DSM Creative Cuisine, gives us our first look at the diversity of the Trinidadian market basket.
For recipes, visit http://www.ciaprochef.com/WCA
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