This comedic fact was shared by reign­ing Ca­lyp­so Monarch Ter­ri Lyons as she beamed with moth­er­ly pride. She was not talk­ing about a ri­val ca­lyp­son­ian, but rather the bright­est and newest star in her house­hold — her son, Math­ias Supreme Lyons For­tune.

El­e­gance, glam­our and celebri­ty sparkle filled Achie­vors Ban­quet Hall in San Fer­nan­do on May 16, as the Rapid­fire Kidz Foun­da­tion, in part­ner­ship with the Meena House Fine Din­ing Restau­rant, rolled out the red car­pet for its fundrais­ing “Fash­ion­ista” event.

Top Chef 2025 win­ner and Trinida­di­an-Amer­i­can chef Tris­ten Epps-Long is hop­ing to con­tin­ue rep­re­sent­ing Trinidad & To­ba­go’s cui­sine and cul­ture on the glob­al stage.

As Ruth Gob­in bat­tled breast can­cer in her fi­nal days, she wrote down her home cook­ing recipes with the hope that her chil­dren could car­ry on her culi­nary lega­cy.

Bathed in a soft red glow from the near­by lights, the guides pa­trol the one-kilo­me­tre stretch of sand. Their bod­ies cast long shad­ows in the dim light, their eyes search­ing the pound­ing surf for a head or two pok­ing above the sur­face. Fi­nal­ly, a head pops up, then an­oth­er.

Tucked away in the qui­et com­mu­ni­ty of Fe­lic­i­ty, Ch­agua­nas, stands a lit­tle-known Mandir be­lieved by devo­tees to be among the old­est sur­viv­ing Hin­du tem­ples in Trinidad and To­ba­go.

Re­turn­ing af­ter a day spent in the lush green Cau­ra Val­ley dur­ing our stay with our daugh­ter’s fam­i­ly in Trinidad, we met their friend at the front gate.

From a hos­pi­tal the­atre at the Sev­enth Day Ad­ven­tist Com­mu­ni­ty Hos­pi­tal in Co­corite to dis­as­ter zones across the globe, Dr Reynold Agard speaks with the ur­gency of a man who has seen both cri­sis and re­cov­ery up close.

In this first ar­ti­cle in a new se­ries about chil­dren and their health in Trinidad & To­ba­go, the em­pha­sis will be on dis­eases of chil­dren, es­pe­cial­ly the symp­toms of ill­ness and their re­spons­es to ill­ness.

When Dionne Ovid be­came a nurse 16 years ago, it was just as a way of se­cur­ing per­ma­nent em­ploy­ment.

Hy­per­ten­sion does not usu­al­ly an­nounce it­self dra­mat­i­cal­ly. There is of­ten no warn­ing siren, no dra­mat­ic col­lapse, no sharp pain de­mand­ing ur­gent at­ten­tion. In­stead, it works qui­et­ly in the back­ground, slow­ly dam­ag­ing blood ves­sels, the heart, kid­neys, brain and eyes.

The trou­ble be­gins at the break­fast buf­fet. A dizzy­ing ar­ray of food, that can be­come avail­able to the ho­tel guest as ear­ly as 6.30 am. This is where we sep­a­rate the ac­tive guest from the con­fer­ence guest. The con­fer­ence guest goes from ho­tel room, to break­fast, to 9 am con­fer­ence to mid-morn­ing tea and bis­cuits, to lunch, to post-lunch re­sump­tion in the con­fer­ence room, to mid af­ter­noon tea and bis­cuits to din­ner.