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Putting Dominica on the Map with a Taste of Dominica!

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BY: ALYSSA MAHADEO

While Toronto offers a myriad of prospectively fun summer festivals, this season is an exciting time for many city dwellers as they get to spend time outdoors, try something new, and enjoy the vibrant thriving culture, and diversity that brings us together as a community.

Popular amongst many is the annual food and street festivals that take place under the sun bringing chefs and cuisine options from across the world for us to try.

Last weekend on July 15th, Mel Lastman Square on Yonge Street was host the first ever Taste of Dominica!

Often mistaken for the Dominican Republic, Dominica is a mountainous Caribbean island nation with natural hot springs and tropical rainforests located between Guadeloupe and Martinique in the Caribbean Sea.

In celebration of their cuisine and their culture, the Dominican Arts and Culture Exposé (DACE) invited the public to this free family friendly event to enjoy a small taste of what the island of Dominica has to offer. Dominica emphasizes respect and appreciation for the unspoiled nature of the island, and this is reflected in the use of local ingredients in island cuisine. Some dishes, such as agouti, and manicou, which are made from local rodents, have guests turning up their noses; while local produce such as guava and various citruses are so delectable that guests are left wanting more.

The square was filled with the mouthwatering aromas of Caribbean street food with chefs from throughout the Caribbean islands offering samples of popular dishes from Dominica including codfish and bake, fried chicken, souse and the national dish of Dominica callaloo soup. Like many Caribbean islands, there is a great emphasis on fish. Starchy vegetables are very popular as are plantains, and these can accompany a meal or be made into a snack.

“The express purpose of organizing this event was to showcase Dominica cuisine and also give it more exposure here in the GTA because many confuse it with the Dominican Republic.” shared Mitchel Paul CEO & Executive Chairman of The Board of Directors at DACE.

“Trinidad and Dominica share similar cuisine and style of cooking, but like many of the other islands they strive to create an identity of their own.”

In addition to the Dominican food, attendees were able to enjoy other Caribbean dishes brought by chefs from the surrounding islands including jerk chicken, festivals, roti, and pelau.

“This was the first event of its kind for this island and all we did pretty well for our first year with over 2,000 people passing through.” said Paul.  “I felt that it would be a good way to celebrate our cuisine and allow our Caribbean brothers and sisters to take part and showcase their culinary skills as well.”

They couldn’t have asked for more beautiful weather, and patrons who attended the Taste of Dominica were able to enjoy a fun filled event with food, fashion, arts, crafts, music and audio visual representations of the nature island of the Caribbean.

Taste of Dominica was designed to lay the foundation for 2018. They did well for themselves and next year they hope to build a bigger and better event through more marketing promotions, and also the help of the Dominican community here in the GTA.

“We want to put the island of Dominica on the GTA map.” Paul proclaimed.

DACE is hoping to organize the Taste of Dominica for the second weekend in July of 2018, and they are looking forward to having the community rally together to help their cause. They want to thank those that came out to the event and tell them to look forward to a bigger event next year with more food, fashion, and entertainment to enjoy.

If you are interested in getting involved in next years event please contact dominicaartsandculture@gmail.com they would love to hear the ideas the community have to offer.

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Junior Contributors

The cost of convenience: how much does delivery really cost?

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BY AMARI SUKHDEO

Have you ever been excited to camp-in and order your favourite meal for delivery, only to be taken aback by that bill? That $18 ramen suddenly balloons to $32. Why the hefty price tag? Here’s what’s happening:

Markup mayhem:

When opposed to ordering straight from the restaurant, ordering through delivery apps frequently entails a surreptitious price increase. The menu items found on these platforms are typically more expensive than those found inside. Remarkably, a recent survey found that the cost of things ordered through delivery apps may be up to 26% more than that of items ordered straight from the restaurant. A lot of customers are caught by surprise by this markup, which turns what could have been a relatively inexpensive dinner into a costly affair.

Fee fiasco:

Not only is there a markup, but there are also significant service costs added to the bill. For instance, Uber Eats determines prices based on the quantity of your order, while DoorDash charges a $3 minimum service fee in addition to a 15% service charge. These extra fees have the potential to significantly raise the overall cost of your meal, giving customers the impression that they have been taken advantage of.

Restaurant shares:

It’s not just diners who are experiencing financial hardship. Restaurants face a big competition from delivery apps, which can take up to 30% of their earnings. This is especially true for smaller businesses that depend significantly on delivery services. Restaurants may find it extremely challenging to generate a profit due to the weight of high commissions, given their already extremely narrow profit margins.

A troubling tendency is shown through data: the cost of using delivery apps is progressively going up. Fees have increased to previously unheard-of heights in recent years, leaving many customers unable to pay more for their favourite dishes. For a few, the price hike has caused them to reconsider their dining options.

At home diners, keep in mind that you have to account for the hidden expenses the next time the convenience of a takeaway menu entices you. It’s a story about: delivery workers’ financial struggles, increased rates, and outrageous surcharges. Bon appétit, with caution.

https://www.vox.com/money/24118201/food-delivery-cost-expensive-doordash-ubereats-grubhub

https://www.foodandwine.com/news/delivery-app-prices-higher-fees-2021-pandemic

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Junior Contributors

Beneath the waves: Unveiling the legacy of the transatlantic slave trade in the Bahamas

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BY KAHA G. – 15 YEARS OLD

What is archaeology? Archaeology is the study of human history and prehistory through the excavation: of artifacts, structures, and other physical remains. It helps us understand past cultures, societies, and lifestyles by analyzing material culture left behind by ancient civilizations. In this case, archaeologists in the Bahamas have found underwater wrecks of 14 sailing ships involved in the Trans-Atlantic slave trade between Africa and the Americans.

The Bahamas Lost Ships Project, led by Allen Exploration and the Bahamas Maritime Museum, aims to catalog shipwrecks in the Bahamas. They’ve found 596 wrecks so far, dating back to 1657.  Also, these findings were published around Black History Month, emphasizing the importance of preserving the experiences of marginalized communities.

The Bahamas’ history is deeply connected to the transatlantic slave trade, with events like the arrival of the first slaving vessels shaping the islands’ population. The wrecks of ships like the Nancy and the General Oglethorpe remind us of the individuals who suffered and resisted enslavement. This research also highlights the Bahamas’ role in the transatlantic slave trade, connecting: Africa, the American Southeast, Cuba, and the Gulf of Mexico. Making it an important trade route for these places.

According to Livescience, the wrecks included the “Peter Mowell which is an American schooner (sailing vessel) that sank off Lynyard Cay near Great Abaco Island in 1860 with about 400 enslaved Africans on board; as well as smaller vessels that carried slaves to plantations for sugar, coffee, cotton and tobacco in North America and around the Caribbean.”

Alongside that, the team of archaeologists, and Allen Exploration have found three wrecks, but their locations are currently undisclosed. The CEO, emphasized the historical significance of these wrecks, noting their importance in understanding the conditions aboard slave ships and the broader history of the slave trade.

Additionally, the type of living conditions of enslaved Black people were atrocious. They lived in miserable huts, which were said to be “Unfit for the habitation of wild beasts.” They wore iron slave collars and worked seven days a week, with just four hours a day of rest in cane-cutting season. Unfortunately, about 10% of enslaved Africans died on the plantations in Cuba each year during the slave trade, and some were even flogged to death.

In conclusion, the discovery of these shipwrecks in the Bahamas sheds light on a significant, yet often overlooked aspect of human history: the transatlantic slave trade. These findings provide valuable insights into the conditions endured by enslaved individuals and the intricate networks that facilitated this cruel trade. As we continue to explore and preserve these historical sites, we honor the resilience and bravery of those who resisted oppression and strive to ensure that their stories are remembered for generations to come.

 

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The Poetic Word

Everlasting Flames-to be Submitted

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Photo Credit: rawpixel.com

BY GLORIA O’KOYE

Passion being fulfilled

Is like cottonwood fluff burning evenly

Across the land.

 

Not being caught up by any unnecessary

Distractions.

No need to set off forest fires

That don’t need to be provoked,

If there were no blessings

And ceremonies that are ancestral

Wisdom led.

 

Knowing that achievements stack up

Internal minds

Is refreshing to quench the thirst of

Success, like an oasis within a desert.

 

It is a breath of fresh air to the spirit

When all was given so the fruits are

Real,

Unlike wishful thinking without

Determination shown in actions

Is like praying while walking through

Scorching sands.

 

Not distinguishing which water of life

Are mirages

Tempting for a taste,

Deceiving any visions.

 

Even divine messages are lost

If a heart

Stubborn as boulders

Does not listen to the intuitions

Cautioning with series of

Discernments.

A open minded being

Will have doors open.

A humble being that knows their worth

Will succeed without burning any bridges.

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