标签： Trinidad and Tobago

Felicity Hindu School in Trinidad and Tobago recently hosted its annual inter-school decorating competition in preparation for Divali, the Hindu festival of lights, celebrated on October 20. The event, held on October 9, showcased the creativity and cultural pride of its 455 students, predominantly Hindu, who participated in various age-appropriate activities. From infants to Standard Five, students engaged in tasks ranging from coloring deyas (traditional oil lamps) to crafting intricate kalsa sets and Divali wreaths. The competition not only highlighted artistic talent but also reinforced cultural traditions, with some students planning to use their creations in home puja ceremonies. Principal Denesh Bhagwandeen emphasized the importance of such events in fostering cultural awareness and providing a break from academic routines. The best designs from each class will be displayed during the school’s Divali program on October 16, followed by a puja ceremony on October 17. The event underscored the beauty of Trinidad and Tobago’s multicultural heritage, offering students a platform to express their creativity while celebrating their traditions.

During a visit to Trinidad in late September, a casual shopping trip in Valpark turned into a heartfelt conversation about the changing scents of tradition and nature. The shop owners, a warm and welcoming couple, shared their excitement for the upcoming Divali celebrations, revealing their innovative plan to use deyas with wicks in water instead of the traditional coconut oil. While this modern twist is fascinating, the nostalgic aroma of coconut oil-soaked deyas remains unmatched, evoking cherished memories of past Divali celebrations spent with friends like the Sharmas, lighting deyas at dusk and savoring the homely scent that preceded Mrs. Sharma’s lavish vegetarian feast. The couple also reminisced about the once-special sight and smell of grapes and apples on Trinidad’s streets during Christmas, a seasonal treat that has now become commonplace, losing its unique charm. This conversation sparked a deeper reflection on how many natural and traditional scents seem to be fading from our lives. The scent of rain, sea spray, freshly-mown grass, and even the aroma of old book pages are becoming less noticeable, likely due to environmental degradation, urbanization, and shifting cultural habits. The impact of human activity on nature, including atmospheric heating and pollution, has altered the way life smells. Even the simple pleasure of smelling books, known as bibliosmia, may become a relic of the past as e-books dominate. The conversation also touched on the profound connection between scent, memory, and emotion, suggesting the idea of ‘scratch and sniff’ hubs to revive these endangered aromas and evoke nostalgic emotions. As one friend lamented, her sense of smell has been drastically diminished after multiple bouts of COVID-19, highlighting the fragility of this sensory experience. This reflection serves as a poignant reminder of the importance of preserving the scents that shape our memories and emotions.

The vibrant Ramleela celebrations at Palmiste Park in San Fernando, hosted by the non-profit organization ‘For the Love of the Children,’ captivated audiences from September 26 to October 5. This year’s event, led by organizer Pundit Artma Maharaj, embraced an eco-friendly theme, emphasizing the dual responsibility of upholding dharma and protecting the planet. The festivities featured nightly performances with distinguished guests, including Justice Frank Seepersad, Rana Mohip, and the Ramnarine brothers, Arvind and Amish. The grand finale on October 5 saw Michelle Benjamin, Minister of Culture and Community Development, join the community in celebrating the timeless victory of good over evil. The climactic burning of Ravana lit up the night sky, symbolizing the triumph of righteousness. The event also showcased the talents of young performers, such as Vivek Ramkhelawan, Dhruv Ramsaran, Reyad Balladin, and Krtvya Sage Deonarine, who portrayed the princes of Ayodhya. The opening night featured a divine reenactment of Shri Ram’s descent to earth, with Veer Dabiesingh, Nivedh Hajaree, and Cade Boodoosingh embodying Lord Vishnu, Lord Brahma, and Lord Shiva, respectively. The celebrations concluded with a powerful performance by the cast, leaving a lasting impression on attendees.

In a significant move to bolster cancer awareness and support, Creamery Yogurt and the Trinidad and Tobago Cancer Society (TTCS) have forged a strategic partnership. The collaboration was officially announced at a press conference in Port of Spain on September 26, marking a new chapter in the fight against cancer. Under this initiative, for every tub of Creamery Yogurt purchased, $0.50 will be donated to the TTCS, directly funding their cancer education, screening, and patient support programs. This partnership, which runs from October 1 to November 30, aligns with Creamery Yogurt’s mission to foster healthier communities and make a tangible social impact. Anastasia Pickering, Creamery’s brand manager, emphasized that the collaboration reflects the brand’s commitment to wellness beyond its products, encouraging consumers to contribute to a greater cause with each purchase. Liza Yunis, TTCS treasurer, praised the initiative as a vital boost to the society’s decades-long efforts in cancer care. Marć Clarke, marketing manager at Hadco Ltd, Creamery’s local distributor, highlighted the power of private-public partnerships in driving meaningful change. This campaign not only raises funds but also empowers consumers to participate in the fight against cancer, demonstrating that collective small actions can lead to significant societal impact.

At just 21 years old, Shyanne Antoine of Arima is making waves in Trinidad and Tobago’s food scene with her innovative venture, The Kkwabaegi House. Specializing in Korean twisted doughnuts, or kkwabaegi, Antoine has introduced a unique treat that combines global flavors with a local twist. Her creations are not only visually striking but also a delightful departure from traditional doughnuts, offering a light, fluffy texture with a crisp exterior and a variety of playful toppings. Antoine’s journey began two years ago when she stumbled upon a video of kkwabaegi being made while selling homemade bread. Inspired by her love for baking and creativity, she decided to bring something fresh and exciting to Trinidad’s culinary landscape. The process of making these doughnuts is meticulous, involving careful kneading, resting, hand-twisting, and frying to achieve the perfect balance of textures. To cater to local tastes, Antoine experiments with tropical-inspired toppings and fillings, blending Korean tradition with Trinidadian flair. Despite the challenges of introducing a new product, her venture has gained steady traction, with growing demand from customers across the island. Antoine envisions her doughnuts becoming a staple dessert in Trinidad, with plans for a storefront, collaborations, and continued innovation to keep the trend fresh and exciting.