Local Ting än Ting

[TriP]

nice pics dougla_boy

[TriP]

Local Diamond Village ~ Bar Fight






Jump kick @2.40

[d.d.s.]

Bwahaha [FACE WITH TEARS OF JOY]
Trip, that jump kick made my morning yes

[TriP]

i rel laugh

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Local San Juan ~ Plum Thieves




Pothounds have dem trap up in de tree

[TriP]

Local Diamond Village ~ Bar Fight

Part 2



More Jump Fall Down Kick - 1.41

[Redman]

that video missing a 3 canal.

[shogun]

Local Diamond Village ~ Bar Fight

Jump kick @2.40

Dude...

[TriP]

3 canal

jump kick

[TriP]

Local Matelot ~ Police




We didnt see the brutality by the police

[TriP]

Local Aerial Drone ~ Skinner Park Car Show 2016


Hott 93 and The V8 Boys Grand Auto Show

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Local Blanchisuesse

Cozy little cliff house by the beach in Blanchisuesse

[TriP]

Local 1970 ~ Servol School - Part 5

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Local Balandra Bay

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Local Aerial Drone ~ Port of Spain

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Local History ~ SteelPan


The places where oil drums were turned into a musical instrument

The only musical instrument invented in the 20th century


Interesting Documentary

[TriP]

Local Angostura Bitters ~ Everything You Wanted To Know


Angostura bitters. You’ve definitely seen it: that tiny little bottle with the big white label and the bright yellow cap. It’s an indispensable bar fixture almost as common as ice cubes

What is this stuff, exactly? How has it set up camp in pretty much every bar you’ve ever been to? Why should you care?

Let’s start at the beginning.

The inventor of this tiny tincture is a fellow named Johann Gottlieb Benjamin Siegert, so you know it’s serious. J.G.B. was a medic in the Prussian army, and fought against Napoleon (no big deal). He then went on to become Surgeon General for Simón Bolívar, and was stationed in a little town in Venezuela called Angostura.

Siegert became fascinated with the herbs and plants in the area. He experimented with different blends and mixtures to create a bitter medicine to boost the health of the troops. When Bolívar finally moved on to fight across Latin America, Siegert stuck around Angostura and kept working on his recipe.

It was years later, when his sons started helping him on the business side of things, that everything changed. They moved operations to Trinidad, sold cases of their bitters to international royalty, and hired a sugar technologist – yes, you read that correctly.

To this day, The House of Angostura bottles up bitters for the world to enjoy, using the same recipe Siegert came up with back in 1824. A recipe shrouded in mystique.

Production of Angostura is kind of cloak-and-dagger. It’s speculated that the recipe contains over 40 ingredients, but only five people on the planet know the formula. They’ve made a pact to never fly on a plane together — or to even eat in the same restaurant. That’s commitment.

Raw ingredients are first collected in a facility in England, where they’re separately and discreetly bagged. Then they’re shipped to the island of Trinidad, where everything slips quietly through customs without inspection. It’s all part of a deal the Siegert family made long ago.

Once the packages reach headquarters, they’re collected in The Sanctuary, an exclusive upper chamber. That’s where the five secret experts grind and blend the herbs and spices. Next, the base mixture drops, as if from heaven, down into carts on the first floor, where other workers take over.

Everything is infused with a high-proof spirit in giant percolator tanks. The resulting distillate is combined with brown sugar and coloring, then diluted to 44.7% alcohol. After that, the treasured bitters are ready to emerge from the shadows of secrecy and depart to the cocktail bars of the world.

Next, of course, comes bottling, packaging and distribution. And the quirkiness continues. Bottles of Angostura are well-known for the unusual label, which sticks up around the neck like a cone of shame.

The story of the label seems to go something like this: the Siegert brothers were entering a competition. One brother rushed off to get bottles, the other to create labels, but they kind of failed to sync up on the details—so the label was too tall. Without any time to correct it, they headed off to the competition with what they had.

Well, they lost. Afterwards, however, one of the judges pulled them aside and said they should keep it as their signature packaging. They took the advice, and it’s been that way ever since.

hen it comes to cocktails, Angostura is synonymous with several classics. There’s the Old Fashioned, the Manhattan and the Daiquiri, plus a slew of Tiki drinks. Each one only uses a couple dashes of Angostura, but now bartenders are playing with recipes that use much heftier portions.

The Angostura Sour holds an incredible 1 1/2 ounces of its namesake bitters. That burly serving gets shaken up with lime juice, sugar and an egg white, which means Angostura is the only boozy ingredient in the mix. This recipe has been around a while, but recently another contender has caused quite a stir, the bracing Trinidad Sour.

The Trinidad Sour also contains a whopping 1 1/2 ounces of Angostura. Blended with orgeat, lemon and a touch of rye, this is a varsity-level drink that bartenders admire. In fact, it’s become quite popular, which is why you’ll see barkeeps prying the drip caps off of Angostura bottles, allowing for a steady pour.

In 2014, Angostura released a new item to celebrate its 190th year: Amaro di Angostura. The blenders in Trinidad have used their famous flavor profile to create an Italian-style digestif. They suggest using it in the Amora Amaro, a lime-laden cocktail with 1 1/2 ounces of the new amaro, plus an additional 3/4 of an ounce of the bitters. Prepare yourself, friends.

Considering Angostura’s origins, it’s no surprise that there are a lot of other uses for it besides dressing up your whiskey.

Siegert created it to alleviate digestive problems and battle Venezuelan parasites. It makes sense, then, that people still take it to calm an unsettled stomach. Similarly, it’s known to tame the acidity of citrus, which is probably why it works so well in the sour recipes above.

Angostura can add depth and complexity to everything from stews to seafood to sauerkraut. On the sweeter side, it pushes pies to a whole new spiced-up level, and would probably be pretty interesting in something like a root beer float (or a cocktail that just tastes like one).

You don’t have to consume Angostura to make good use of it, though. The wooden fixtures in Seattle’s Canon Bar are all stained with Angostura, an aesthetic feat that must have required a massive supply of those little bitter bottles.

Some even say that if you rub Angostura on your skin, it makes an excellent mosquito repellent. Give it a shot? Siegert would, no doubt, be proud.

http://vinepair.com/wine-blog/everythin ... a-bitters/

[TriP]

People of Trinidad and Tobago ~ La Shaun Prescott


La Shaun Prescott - Age: 36 years

1. What are the three first things you would want us to know about you?

I am a choreographer specializing in Soca and Caribbean Contemporary Dance.
Founder and Artistic Director of the dance company - Elle NYTT based in New York and Trinidad and Tobago.
I am interested in teaching dance workshops in different countries as well as taking my dance company to perform internationally.

2. Tell us about your story as a dancer. How did you get started? As a caribbean woman, was it encouraged in your family?

I only started dancing at 13 years, unlike most dancers who typically start at 3 and 4 years old. I was doing competitive gymnastics at the time and my mom enrolled me in a modern dance class to help with my grace for the gymnastics floor routines. It was encouraged in my family from the beginning and their encouragement has never dwindled throughout my career.

3. What do you think helped you pursue it as a career?

I made that decision to take on dance as a full time career while I was working at the Ministry of Trade and Industry as a Specialist responsible for the development of the Entertainment, Film, Fashion and Yachting Industries.Yes, Yachting... I had been touring with Soca Artiste Machel Montano since 2007, while at the Ministry. It came to a point where I had to make a decision as I had to take a lot of time off to travel. It was around the same time that I registered the dance company, and I also had to spend a considerable amount of time nurturing the business. I remember this phrase that was extremely influential in my decision - You can always fall back on your education, but first follow your passion. With a dancer's career for performances being somewhat limited to younger ages, I felt I should take advantage of the opportunity while I was young. I already had a Masters Degree in Economics, and felt that if the dance career did not work out, I could go back to look for work in the Economics field as I could be an old Economist but probably not an old dancer.

Having graduated with a MFA in Dance from New York University NYU Tisch School of the Arts, I'm now an Asst Professor at The University of Trinidad and Tobago teaching Modern and Contemporary Dance as well as Entertainment Industry Business Seminar. For me it is taking the dance career to another level, but I still want to continue pushing. I have done dance workshops in New York, Atlanta, London and Guadeloupe and I look forward to sharing my work with persons in other countries. I feel with my new management (JC Management http://www.jcmanagement.co), I would get more opportunities to do so.

4. Tells us a bit about ElleNYTT, and your role as the Artistic Director.

Elle NYTT was originally established as Elle Incorporated, and the name was changed when we registered the branch in New York. It is structured both as a school and a performing company. So at present we have over 30 classes each week in a range of styles from ballet and modern, to soca, dancehall and hip hop. We have a strong team of 15 experienced and qualified teachers and management team including my sister Halcyon Prescott (Co-Director) and Operations Manager Nichol Daniel. We have almost 40 performing members, and we take on various projects such as corporate events, flash mobs, commercials. We have also put on our own productions. As Artistic Director, I would be responsible for the creative direction of our productions, as well as the strategic planning for the business, and I work directly with those responsible for marketing, administration and accounting. The New York branch operations started after I did some Soca Workshops there and was invited to join the faculty at the Mark Morris Dance Center based in Brooklyn. Having moved back to Trinidad, the class is now taught by one of our New York based Trinidadian company members - Candace Thompson. The class is held every Saturday at 3:30 p.m. So far I have been able to go back and forth. This year I visited New York twice and while I'm there I would teach the Soca classes, and try to handle stuff like our company taxes, making strategic alliances, etc.

5. What are are your most exciting dancing memories?

One of my most exciting dance memories was being on tour with Pitbull to 22 states in the US. As Dance Captain and Choreographer, I had to prepare budgets for our costuming and props, source and order them, arrange rehearsals, and be the liaison person representing the dancers. Traveling on the bus with the band, you get to one state, check in to a hotel, sound check, rehearse, perform, get back on the bus and travel to another state the next day - It was all pretty intense.

I have to say being on tour with Machel Montano was comparable. We performed in most of the Caribbean islands, the US, Canada and Europe. The first time performing at Madison Square Garden was surreal. We also performed at Barclays Center and Radio City Music Hall.

The last but definitely not least memory was the first open house class that I taught at the Mark Morris Dance Center. I remember setting up in the room with Katherine Carrera - one of my Elle company members and people just kept coming into the room. We just looked at each other in disbelief. One of the staff members at the center messaged me later that evening and said it was the most they had ever seen in one of the open house classes, with over 90 persons attending my class.

6. What are your inspirations aside from moving so gracefully?

My students are my biggest inspirations. It gives me great pleasure to see improvement, and sometimes when you realize that you are simply helping them live their dream, it is very fulfilling. Even persons who would not have taken a physical dance class but would have say perhaps read my story in an interview, and would contact me to say the impact it has had on them in any way regardless how small. Those things mean a lot to me.

7. We know you lived in New York City. Can you tell us your experience as a woman entrepreneur and artist both in the concrete jungle and in Trinidad? Is one harder than the other?

New York is definitely harder for me. Growing up in Trinidad, I understand the culture, the ways of doing business, and have a basic understand of the legal requirements. In New York, I had to study the culture almost like a crash course in a shorter space of time. I definitely had to hire persons to assist with the legal framework and accounting. Also in Trinidad, it was easier to do the marketing because a lot of people knew me, both from performing with Machel as well as from television shows that I was involved with. In New York, I had to do a lot of ground work in terms of networking and learning about how the creative industry operates. I am still learning and I believe that process will be a never ending one. As a woman, I had to work harder to gain respect from clients in both places, and having such a small frame also exacerbated the problem.

8. We already know you're a Fanm Djanm, which is why you're being featured. Can you tell us in your own words why you're a fanm djanm?

I am a Fanm Djanm because I was not afraid to take risks to pursue a dream. I was able to continue pushing even when persons felt I was making the wrong decisions to leave my job at the Ministry. I find new challenges as a way to ensure constant work towards self improvement.

9. Do you have any advice for any younger or older girls out there reading your story?

Have faith that your path is already written, and regardless of what obstacles you may encounter along the way, the Big Man will get you through it. Believe in yourself like no one else will.

http://www.fanmdjanm.com/faces/lashaun

[TriP]

Local Ticket




5,104 plus shares in 4 hours

[De Dragon]

Raw ingredients are first collected in a facility in England, where they’re separately and discreetly bagged. Then they’re shipped to the island of Trinidad, where everything slips quietly through customs without inspection. It’s all part of a deal the Siegert family made long ago.
Eh! Ollour call Habit7! Tell him Customs eh doing dey job like he claimed they are now doing!

[TriP]

i hear ya..!!

[TriP]

Local Hyatt ~ Political Jokes

Imbert's colonial-slave-master mentality yet persist!!!!!!!!

Colm Imbert, is it true that you blocked off an entire elevator at the Hyatt for your exclusive use?

And now staffers are pissing mad as they only have 2 elevators left for their use.

Colm, for an Antigua and Barbudian born citizen, it is alarming that your dotish behaviour is not seen as mad and as you being unwell.

(This Post Not Politically Affiliated)

[TriP]

Local Tobago ~ Tobago International Game Fishing Tournament - Art


At Man Of War Bay - Tobago

Top boat prize - Work in progress

Being done live at Tournament Base in Charlotteville by World renowned marine life artist Carey Chen

Valued at 10,000.00 US dollars


The waters off Tobago has produced a 1105 lbs, length 11'5" ,diameter 6'9" Beast of a Blue Marlin on Thursday11thMay16 in the annual Tobago International Game Fishing Tournament.

Caught by Brendon Bernard

[TriP]

Local Faces

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Local La Brea ~ Mushrooms

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Local Caroni ~ Navy Rum


A bottle of rum manufactured in Trinidad and Tobago has been sold for TT$15,600.00.

Caroni (1975) Limited may now be defunct, but its legacy still remains as a rare bottle of rum manufactured by its distillery was sold for £1550 (approximately TT$15,600) on an international auction site.

The rum, according to Whisky Auction, was manufactured in Trinidad and Tobago at the Caroni distillery in the 1940s.

The bottle of Caroni Navy Rum Extra Strong rum went on sale last week and six bids were placed.

The seller listed the rum at a reserve price of 500 pounds.

The rum was a product of the Tate and Lyle Group, of Mincing Lane, London.

The alcohol by volume strength of the 75-year-old rum is 51.4%.

[TriP]

Local Water


Impurities found in "The Water of Life " .

This water is sold in Trinidad and Tobago.

It is said to be good for your health .

[TriP]

Local Tobago ~ 2 in 1



Hockey Team in Trinidad and Tobago ~ Plenty Girlz ~



Scuba Wreck Diving in Tobago

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Local Model ~ Siovan Hope

For Chandra Maharaj Swim Wear

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Local Activities ~ 2 in 1


Darcy Oake's - Spectacular Magic-Illusionist in Trinidad - Plenty Ladies


Frontier Navara Club Road Trip