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April 2019

New magazine celebrates T&T’s cuisine

T&T’s thriving agriculture sector and the seasonality and abundance of fresh local ingredients have inspired a new food magazine. Called Dougla In Season, the quarterly glossy captures the richness and diversity of local food in its 120 full colour pages of recipes, how-to’s and feature articles. The first issue of In Season, which is the second magazine in the dougla brand of publications, is currently on news stands. It boasts many culinary heavyweights in the local food and beverage industry, among them Bernard Long, award-winning chef, former captain of the T&T National Culinary Team and highly sought after caterer; Moses Ruben, respected chef and owner of popular Ariapita Avenue restaurant Melange; and Eddison Hopkins, head chef at Tobago’s acclaimed Shirvan Watermill. 

“T&T is blessed beyond measure with the finest and freshest ingredients and produce. Some are indigenous to our soil, while various settlers throughout our history brought others. And what better way to revere them than when they are at their most abundant, at their ripest, at their sweetest, at their best…when they are, in season,” says In Season’s managing editor Sonja Sinaswee of the magazine’s concept and focus. The publication also celebrates Trinis’ love of food. It salutes the country’s gastronomical wonders, raising its fork, for instance, to local street food and liming, the vibrant market culture and the people who drive the country’s multi-billion dollar food industry.

In Season magazine has even managed to get local celebrities to put on their aprons and prepare their favourite dishes in a feature called Bess Pot. In its first issue, popular chutney producer and radio/television personality Big Rich cooks a pot of his famous pelau. “There’s one thing all Trinis have in common: we love our bellies,” Sinaswee said. “Gastronomy is our religion and we practice it all day, every day; wherever there’s an open food court, street vendor, fine dining restaurant or neighbourhood parlour. If our places of worship are closed, we congregate indoors and pay homage in our kitchen, at the table or in our backyard.”

In Season is published by The Groovy Image Company, the local firm that owns the dougla brand of magazines. The company also has a client base for which it provides copywriting services and undertakes media and editorial projects, among them public relations and marketing campaigns, and the production of publications like newsletters and advertorials. Dougla In Season retails for $20 and is available at Hi-Lo Food Stores’ Alyce Glen, Marabella, Maraval, St Augustine and Westmoorings locations. It is also on sale at D’Rite Stuff, Gourmet Foods at RT Morshead, Malabar Farms, Paper Based Bookshop, Peppercorns, and The Reader’s Bookshop. It can also be purchased online at and

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Tags: breadfruit, caribbean, coconut, jamaica, tobago, trinidad, trinidadian food


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