World Tu­ber­cu­lo­sis (TB) Day is cel­e­brat­ed on March 24th an­nu­al­ly to raise pub­lic aware­ness about the dev­as­tat­ing health, so­cial and eco­nom­ic con­se­quences of TB. It is al­so com­mem­o­rat­ed in an ef­fort to end the glob­al TB epi­dem­ic. March 24th marks the date in 1882 when Dr. Robert Koch made the an­nounce­ment that he dis­cov­ered the bac­teri­um that caus­es TB, herald­ing the way to­wards di­ag­nos­ing and cur­ing this dis­ease.

Things that are hap­pen­ing in the world around us can make us feel scared, un­hap­py or wor­ried. Lots of peo­ple are talk­ing about COVID-19 or coro­n­avirus at the mo­ment and this can make us feel all of these feel­ings and more. You’re not alone. A lot of peo­ple will be feel­ing this way right now, but there are some small mind­ful things you can do to help you feel more pos­i­tive and to help you look af­ter your­self and oth­ers in your com­mu­ni­ty, the best of hu­man na­ture can rise to the chal­lenge.

So­cial Dis­tanc­ing is a key prac­tice that can pre­vent the spread of the Nov­el Coro­n­avirus in T&T. Since the pan­dem­ic of the Nov­el Coro­n­avirus (Covid-19) has stolen the in­ter­na­tion­al news head­lines, the term so­cial dis­tanc­ing has be­come the buzz­word.

Spices of­ten over­look some of our kitchen ex­cept for cook­ing use but these foods are some of the most pow­er­ful sources of nu­tri­ents. Read this list of ex­quis­ite spices that in­ject de­li­cious flavour in­to your food and while bring­ing forth healthy food ben­e­fits.

There are three core in­gre­di­ents that make a de­li­cious trail mix: nuts, dried fruit, seeds, leav­ing you with some space to cus­tomize your trail mix just the way you like it. When you make your trail mix, source nuts and seeds that are un­processed and not loaded with ar­ti­fi­cial flavour­ings and added sug­ar. Use nuts and seeds that are raw, dry roast­ed and for a bit of taste, try the ‘light­ly salt­ed’ vari­a­tion. This list of in­gre­di­ents pro­vides a list of rea­sons why you should al­ways have a con­tain­er of trail mix on hand. Fol­low the sim­ple recipe be­low to get your snack game on with home­made trail mix.

Look­ing for the per­fect one pot dish that the en­tire fam­i­ly will love? Home­made chick­en noo­dle soup is one of the eas­i­est soups to make and its sim­ple in­gre­di­ents make this meal pure com­fort food. With this straight­for­ward recipe, this sat­is­fy­ing soup is ready to serve with­in 30 min­utes. Make it at night and use the left­overs for the next lunch or stash it away in the freez­er for when you are feel­ing un­der the weath­er. Adding to this dish’s con­ve­nience, use store bought ro­tis­serie chick­en or left­over chick­en. Feel free to cus­tomize this dish based on the in­gre­di­ents you have in your pantry like for in­stance use what­ev­er herbs you have in your fridge or gar­den. This recipe calls for egg noo­dles but any type of pas­ta will do the job.

Every year World Down Syn­drome Day is cel­e­brat­ed on 21 March. This glob­al aware­ness event helps to spread the word on and cel­e­brate those of us who live with Down Syn­drome. Lo­cal­ly, Mrs. He­len Humphrey, the woman who start­ed the Na­tion­al As­so­ci­a­tion of Down Syn­drome is one of those who for many years has been an ad­vo­cate for the Down Syn­drome com­mu­ni­ty.

Many may have heard of this syn­drome be­fore and oth­ers may have used it as a deroga­to­ry term to im­ply that some­one is in­tel­lec­tu­al­ly chal­lenged; how­ev­er, most are un­aware of what it re­al­ly is un­less they have a friend or rel­a­tive af­flict­ed with this syn­drome. Down Syn­drome (DS) is the most com­mon­ly iden­ti­fi­able cause of learn­ing dis­abil­i­ty in chil­dren and adults.

The Lots of Socks cam­paign is just one of the ways we get the world talk­ing about Down syn­drome on Unit­ed Na­tions World Down Syn­drome Day, 21st March 2020. This cam­paign was start­ed by Down Syn­drome In­ter­na­tion­al, to en­cour­age peo­ple to start a con­ver­sa­tion about di­ver­si­ty, unique­ness, in­clu­sion and ac­cep­tance, of peo­ple with Down syn­drome.

Bai­ley re­galed us with African splen­dour and Min­shall his the­atrics, but up-and-com­ing mas de­sign­er Na­tal­ie Fon­rose wants her brand to be syn­ony­mous with strength, em­pow­er­ment, and free­dom.

The road to suc­cess es­pe­cial­ly in the food are­na is no sim­ple task but with hard work, fo­cus and be­lief in one­self is what pro­pelled An­n­Marie Ram­bal­ly com­mon­ly called, “An­nie” to be­come a suc­cess­ful en­tre­pre­neur in the food busi­ness.

One rea­son you may not like veg­eta­bles in the first place could be their bland flavour. Just like meat, you can mar­i­nate your veg­eta­bles to in­fuse a new di­men­sion of flavour. A mari­nade is a sea­soned sauce that you coat over your meat and now veg­eta­bles and al­low it to ab­sorb the aro­mas of herbs and spices in the mari­nade.