Help­ing run the fam­i­ly busi­ness is ex­pect­ed of the chil­dren of busi­ness own­ers—an ex­pec­ta­tion that took a non-tra­di­tion­al turn for mu­si­cian Jer­ron Jones, and one that he used as a spring­board to launch his own ca­reer.

Trin­bag­o­ni­ans love pep­per. We put it on just about every­thing, from dou­bles to pelau to cheesep­a­ste sand­wich­es. So it’s not that hard to be­lieve that we can boast one of the world’s hottest—the Trinidad Moru­ga Scor­pi­on. Its name alone warns you to be care­ful.

Few foods oc­cu­py a space as unique as in­stant noo­dles, si­mul­ta­ne­ous­ly wor­shipped as a guilty plea­sure and re­lied on as a quick, af­ford­able sta­ple by mil­lions of peo­ple around the world.

At 199 Mil­ford Road in Crown Point, To­ba­go, there lies one of the hum­blest, culi­nary-friend­ly, ap­peal­ing and tal­ent­ed ex­ec­u­tive chefs and restau­ra­teurs. Trinidad-born Xenon Thomas de­vel­oped a dream he had since his ear­ly teenage years: to own a restau­rant—cook good food, show­case the beau­ty of di­verse foods, feed peo­ple, make peo­ple hap­py and cre­ate em­ploy­ment op­por­tu­ni­ties for oth­ers. He grew up in a house where fresh­ly cooked food, art, cul­ture and cre­ativ­i­ty were the or­der of the day.

For many peo­ple, the way a menu item or pack­aged snack feels in the mouth has be­come as big a draw as flavour, al­though con­sumers don’t al­ways recog­nise the part tex­ture plays in their crav­ings for crispi­er take­out, froth­ier cof­fees and juici­er can­dies, ac­cord­ing to in­dus­try ex­perts.

Bri­an Lon­don has carved his name in Trinidad and To­ba­go’s cul­tur­al land­scape, but he has al­so worked be­hind the scenes with young peo­ple who as­pire to be­come ath­letes.

As has now be­come cus­tom­ary, Ma­yaro-based com­mu­ni­ty ac­tivist Oliv­er Alexan­der was up and about ear­ly last Mon­day, the first day of the new school year, check­ing on trans­porta­tion arrange­ments for stu­dents mak­ing their way to the area’s eight schools.

The faith­ful in Fe­lic­i­ty are prepar­ing for what or­gan­is­ers say will be the largest Ganesh Ut­sav cel­e­bra­tion in the 19-year his­to­ry of the Fe­lic­i­ty Ganesh Ut­sav Fes­ti­vals Com­mit­tee (FGUFC), with this year’s 12-foot mur­ti of Lord Ganesh al­ready in place at the or­gan­i­sa­tion’s head­quar­ters.

With­in the quaint south­ern com­mu­ni­ty of Gon­za­les Vil­lage, Guapo, is a team that’s been nur­tur­ing and de­vel­op­ing young foot­ballers for over two decades. Up­ris­ing Youths Foot­ball Club and Acad­e­my con­tin­ues to make its mark not just in its com­mu­ni­ty, but across the coun­try.

We all mis­place keys, oc­ca­sion­al­ly walk in­to a room and for­get why we came, or for­get a name. The mem­o­ry lapse is part of be­ing hu­man. De­men­tia is dif­fer­ent.

Bow legs (med­ical­ly called genu varum) are a con­di­tion in which a child’s legs curve out­ward at the knees. When a child with bow legs stands, their an­kles may touch but their knees re­main apart.

For many peo­ple, the num­bers on the scale mat­ter more than any­thing - so much so that they’ve built their en­tire self-im­age around a spe­cif­ic weight. How­ev­er, obe­si­ty and weight man­age­ment spe­cial­ist Dr Bri­an Chadee is chal­leng­ing that mind­set by re­plac­ing shame with per­son­alised care, ex­er­cise, and a deep­er look at the per­son be­hind the weight.