While the Caribbean island of Anguilla is best known for its 33 incredible white sand beaches and crystal blue waters, there’s another facet to this little gem that visitors can also enjoy: its culinary scene. From sophisticated gourmands desiring the finest five-star dining experience to everyday foodies looking to get their hands messy with some of the island’s best beach-side barbecue, the variety of options in Anguilla satisfy any palette with over 100 restaurants on just 35 square miles of land. Anguilla is home to an assortment of casual and fine dining restaurants with an elegant beach-goer vibe.
It’s all here, the Caribbean seafood dish that will leave samplers licking their fingers. This shrimp with coconut milk over rice and green bean salad recipe, courtesy of Publix Apron, is offering just that, a delightful dish, one which Caribbean Today is encouraging readers to try. Cooking sequence Begin to thaw sofrito and green beans Prepare salad through step 1 - 10 minutes Continue shrimp recipe; complete salad and serve - 20 minutes
Everyone knows it's important to make sure children have breakfast before school, but college students and busy parents also need a dose of morning nutrition. Breakfast, which refers to “breaking the fast”, is the first meal of the day, usually consumed when the body has gone about eight to 10 hours without food. Eating breakfast is often associated with a higher nutrient intake and being a smart way to start the day. When it comes to college students and parents, far too many admit to being a breakfast skipper. Thirty-one million adults skip breakfast, according to a recent National Eating Trends survey. And millennials, aged 18-34, are the largest population of breakfast skippers.
In a region renowned for scuba diving and snorkeling, conservationists are urging Caribbean people to eat the red lionfish that has invaded Caribbean waters and threaten to devastate the marine ecosystem in the region. Researchers say divers and fisherman appear to be the only players that can do anything to keep lionfish numbers down, adding that native predators, such as large groupers and sharks, don’t recognize lionfish as prey, according to the Christian Science Monitor. “In addition to further research, it seems that the only thing we can do to control lionfish at this point is to keep spearing them,” says Serena Hackerott, a graduate student at the University of North Caroliina. Hackerott, the lead author on a 2013 study, published in PLOS One, found native predators, such as large groupers and sharks, are not controlling lionfish populations to a discernible degree.
On Saturday evening, June 29th, 570 visitors turned in their tickets to the “Taste of the Islands” Caribbean Festival, and were ready to eat and “party” at the Hyatt Regency Miami. The Festival was one of the main highlights of the Caribbean Hotel & Tourism Association’s (CHTA’s) five-day “Taste of the Caribbean 2013”, and presented by Ask Me, Inc.. The five-day “Taste of the Caribbean 2013” featured: Food and beverage competitions between the region’s best chefs and bartenders, Trade Shows, meetings of international leaders in the hotel and tourism industries, seminars, the “Taste of the Islands” Festival, and the “International Caribbean Culinary Team Challenge Luncheon and Dinner.”