magic haiti - 19th edition

MARCH 2013

BRANA & PRESTIGEFORTY YEARS OF HAITIAN BREWING

TO THE IMPOSSIBLE!TEDDY KESSER MOMBRUN

LA TABLE DE CAÏUS TABLE FOR PRINCES

MONTANAA BEACON THAT HAS WITHSTOOD THE TEST OF TIME

ÎLE-À-VACHE

Editor’s NoteDear Readers,Spring is in the air. Carnival is just a memory now, as we gear up for Easter. We never have to worry about Jack Frost nor any nor’easter. We are lucky enough to enjoy our beautiful beaches all year long as well as recede to the mountains when we want some cool crisp air. We have the best of both worlds. However, I do believe that we don’t escape Spring Fever. The season of thorough cleaning. Green thumbs emerge, gardens and patios are spruced up, and flowers abound. And as for me my favorite, March Madness, I can finally recover from my post-football season blues (American football) and enjoy basketball, basketball, and more basketball.

Enough with basketball, welcome to Haiti, I hope that you will spend enough time here to indulge in a unique tropical adventure. In this issue of Magic Haiti you will learn about some favorite local sweets, better understand our culture through music and caricatures, appreciate our reach culture through the eyes and works of some skilled artisans, discover eateries, witness the resilience of our people through the vision and perseverance of some special hotel owners, and unearth a beach that will lure you time and time again.

In Haiti you will always feel those lazy, hazy, crazy days of summer, so leave behind the winter blahs. Take out your partying shoes whether they are hiking boots, snorkeling fins, water shoes, or stilettos. Just get your groove on and enjoy.

Cooke up - no more. Get out, immerse yourself in our culture, scents, scenery and music. Spring has finally sprung.

As you wind up your stay on our shores, I encourage you take a piece of Haiti home with you.

Let the magical warmth of our people guide, as you meander throughout the island.

Roxane Kerby

MAGIC HAITI MARCH 2013

Executive Editor Roxane Kerby 509 3492 2289 [email protected] Copy Editor Angela Galbreath

Contributors Maureen Boyer Farah Doura Rachele Viard Kristine Belizaire Christina Jean-Louis Maya Berrouet Isabelle Vasquez Graphic Designer Clarens Courtois

Senior Photographer Frederick Alexis Photographer Ludmillo D. Pierre

Printed in Haiti by L’ IMPRIMEUR SA

Publisher Le Nouvelliste

Advertising +509 2816-0224 / 2941-4646 [email protected]

10Postcard in MotionKokoye Anglade Concoction

facebook.com/magichaiti

www.magichaiti.com

Escapade24 Montana, a Beacon that has Withstood the Test of Time

Cover Photo by Paolo Woods

12Artmosphere

Marie Edline Guillaume, Sharing Her Eye for Beauty

product of

7Lamanjay

Utopia Garden Grill up, & up & away

HeartbeatBÉLO Brings a Local Twist to Reggae Jams20

4 Where the Heart is...

SpotlightBRANA & Prestige: Forty Years of Haitian Brewing

40Artmosphere

Mosaic Magic

LET’S TALK - ANN PALE39

Fab 5Local Goodies6

2828

32 La Table de Caïus

Why Haiti?

Words in PrintTo the Impossible! 16

Tropical Flowers’ mural design by Laurel True/True Mosaics Studio for Partners in Health, Mario Jeudy, Production Assistant

36 Rosemond Paul: Bringing Clay to Life

Where the Heart is...

BRANA & Prestige: Forty Years of Haitian Brewing

Dear Readers,From the outset, we wish to acknowledge the city

of the North who recently stepped up, defied the odds and met the challenge of achieving the 2013 National Carnival. From a historical and patrimonial manner, Cap-Haitien, the hospitality of its inhabitants, coddled thousands of visitors who stayed there the 10th, 11th and 12th of February. Euphoric, the revelers consistently shouted the magnificence of the region and recognized the Capois’ organizational capacity demonstrated in the realization of this major event without any regrettable incidents.

Our tourism products are tangible. We only have to package them in a fashion that attracts visitors. There-fore we put the spotlight on the quality of services provided at tourist establishments in developing the “Quality Hibiscus Label” which will enable us to classify these institutions.

However, one cannot speak of regulation and ig-nore the role of appropriate training at this level. Our policy in this area is gaining ground. The city of Les Cayes will inaugurate its first tourism training center in hospi-tality this month. The improvement of touristic services in Haiti is headed in the right direction.

In order to expedite the process and provide the country with a strategic plan for tourism development, we went to Mexico at the end of February in order to finalize the Strategic Programme for Integrated Develop-ment of Regional Tourism (RIAT ) South - program on which we are working with Fonatur, an agency that specializes in developing Mexican tourist destinations.

Meanwhile, Transat brought a second group of tourists less than a month after their first set of tourists paid to visit the destination - Haiti. Other similar con-tracts will be signed shortly with airlines interested in the tourism products we offer. Little by little, the bird will eventually build a large nest.

We promised to put the country on the tourism world map and we feel the breeze announcing the fulfillment of this promise.

Haiti is on the right path for its development. Be involved in the revival of the tourism sector which is, these days, an important tool that can stimulate the recovery and growth of our economy.

If you listen to the testimony of a visitor to Haiti, you will, no doubt, want to come yourself to experi-ence. ‘As for Ayiti:’ Se La Pou w La!

Mrs. Stephanie Balmir VilledrouinMinister of Tourism

Chers Ami(e)sD’entrée de jeu, nous tenons à saluer la métropole du

Nord qui vient de remporter le défi de réaliser le Carnaval National 2013. D’une notoriété historique et patrimoniale, Cap-Haitien, par l’hospitalité de ses habitants, a choyé les milliers de visiteurs qui y séjournaient les 10,11 et 12 février. Euphorique, les carnavaliers n’ont cessé de clamer la magnif-icence de la région en saluant cette capacité d’organisation dont les capois ont fait montre dans le cadre de la réalisation de cet évènement majeur sans de regrettables incidents.

Nos produits touristiques sont tangibles. Nous n’avons qu’à les mettre dans l’emballage qui puisse séduire les visi-teurs. De ce fait, nous avons mis les projecteurs sur la qualité des services fournis au niveau des établissements touris-tiques en développant le « Label de qualité Hibiscus » qui nous permettra de procéder a une classification de ces étab-lissements.

Cependant, on ne peut parler de règlementation en passant sous silence le rôle de la formation à ce niveau. Notre politique, dans ce domaine, fait son chemin. La ville des Cayes va inaugurer son premier centre de formation en tourisme et en hôtellerie au cours de ce mois. L’amélioration des services touristiques en Haïti suit la bonne direction.

En vue d’accélérer le projet de doter le pays d’un plan stratégique de développement touristique, nous nous som-mes rendues, au Mexique vers la fin du mois de février afin de pouvoir finaliser le Programme Stratégique des Régions Intégrées d’Aménagement Touristique (RIAT) du Sud – pro-gramme sur lequel nous travaillons avec le Fonatur qui est un organisme mexicain spécialisé dans le développement destinations touristiques.

Entre temps, Transat nous a ramené un deuxième groupe de touristes moins d’un mois après avoir débarqué les premiers visiteurs de loisirs ayant payé le forfait du tour-opérateur vers la destination Haïti. D’autres contrats du même genre sont en passe d’être signés avec des lignes aéri-ennes intéressées par les produits de notre offre touristique. Petit à petit, l’oiseau finira par consolider un grand nid.

Nous avons promis de replacer le pays sur la carte mon-diale du tourisme et nous sentons venir la brise annonçant l’accomplissement de cette promesse.

Haïti est sur la bonne voie de son développement, soyez impliqué dans la renaissance du secteur touristique qui représente, ces jours-ci, un levier important pouvant stimuler la relance et la croissance de notre économie.

Si vous écoutez le témoignage d’un visiteur d’Haïti, vous aurez, sans aucun doute, l’envie de venir, vous-même, vivre l’expérience. Par ce qu’à Ayiti : Se La Pou w La !

1963 marks the year when a 16 year old Jewish boy and his family must leave their homeland: Egypt. Thus begins a nomadic path which subsequently leads to Italy, the United States in 1968, and finally to Haiti in

1979, which serendipitously, marks the end of that itinerant phase of the boy’s life.

In Milan the boy, best known as Moro Baruk, discovers the world of the arts. He pursues that passion at the Parsons School of Design and at the Fashion Institute of Technology upon arrival in New York. In 1972, Baruk, now a young man, starts

to experiment with oil paint on huge canvases. He quickly discovers he is allergic and moves onto softer mediums such as watercolor and Chinese ink.

The year 1974 holds several precious moments in Baruk’s life. He becomes an American Citizen and a month later, meets a beautiful young French

woman of the Bahá’í Faith. He converts and one week later, he asks for her hand in marriage. Three months of engagement precede a long and happy marriage to Moro’s soulmate: Paule.

In 1975, Baruk and Paule relocate to Arizona where he attends Pima Community College. He ingests several

Where the Heart is...By Taïna Mayard | Photos courtesy of Moro

Why Haiti?

4 MAGIC HAITI MARCH 2013

elective courses such as, Functional Design, Ceramics, Jewelry Making, and Basket Weaving... which continue to reflect in his craft today.

The years in the American west come to a close when a Bahá’í newsletter calls the couple to displace themselves once again. ‘People of the faith are needed to share their beliefs in Haiti and Denmark,’ compels the publication. Baruk and Paule respond- the conception of a permanent home in their chosen destina-tion far from their minds. “It was our destiny,” shares Baruk retrospectively.

But, upon arrival in Haiti, Baruk experiences severe culture shock. “I became very depressed and shut myself off from everything that was uncomfortable for me,” he confides. The open-book considers himself lucky to have found a safe haven at their apartment in Pétion-Ville near their endearing landlady, Simone Saati. When questioned

about his reason for staying in Haiti during that challenging adjustment period, he responds: “I believe that when you find something you love, you do not betray it, you stay loyal and you stick to it, for better or for worse.”

“You’re husband is turning into a vegetable, he must begin to paint again,” Madame Saati told Paule one afternoon. With their support, Baruk took up his brushes and arranged for an exhibition of his work at the Institut Francais d’Haïti. He produced one hundred paintings in three months for the show held in March of 1979. A short time after the event, Baruk established a market for his paintings and his handpainted dresses within the neighboring island of Guadeloupe. A new sense of security and balance in the midst of the cacophony of Port-au-Prince blessed him. This surely explains his reluctance when his wife approached him with the idea of yet another move: this time just a few hours south to Jacmel. In the end, he agreed and so, Paule and Moro found spiritual and artistic serenity in Haiti’s cultural capital.

Times were not always rosy. In June of 1983, the pair found themselves facing a critical financial situation due to a significant decrease in tourism in Haiti. The future looked bleak. One morning however, while praying with Paule, the artist had the vision of a very well polished wooden duck. In his vision, the duck split in half and the two halves faced each other hanging from his wall.

That same day, Atisbwa, a

well known carpenter around town, knocked on his door in hopes of selling him a wooden sculpture. Unimpressed, Baruk turns it away, but he took a step back when the carpenter proposes to sculpt some-thing to his liking. “Parrots,” he thought, transposing the vision. So he quickly drew a parrot and worked with Atisbwa to create the piece. The duo conceived models of numerous animals in the same manner. They presented their wares to the Zindart Institu-tion in Port-au-Prince, which later contracted Moro for several copies of each model. With initial funds provided by the sales, the artist’s workshop was registered as a craft factory in 1985. It is still known by the same name, Creations Moro, although the official corporate name is Art Utile S.A.

Moro Baruk continues to create new designs in many mediums. His clientele includes international de-signers like Donna Karan and multi-national retailers such as Macy’s. Yet, if you were to look for him, you would most likely find him instructing the citizens of Jacmel about the Bahá’í faith or participating in a community event. With such recognition and exposure, one can’t help but wonder if the artist has any plans for relo-cation. He smiles and answers: “I told you already: when you find something you love, you do not betray it, you stay loyal. Haiti is the home that chose us. There is nowhere else for me.”

Creations Moro shop is located at 40 rue du Commerce in Jacmel Contact Moro Baruk at 36137121.

“I told you already:

when you find some-thing you

love, you do not betray it, you stay loyal. Haiti is the home that chose

us. There is nowhere else

for me.”

5MAGIC HAITIMARCH 2013

By Farah DouraPhotos by Frederick Alexis

FAB

5Pigou Yogurt

FnF S.A. Brownies

Straight from organically grass fed cows, Pigou Yogurt is one of the healthiest ways to get good flora in your body. Offered in vanilla, strawberry and plain, the yogurt makes a perfect addition to smoothies or can just be enjoyed by itself. Available in all major super- markets. Tel: 3454-1515

If the world were to come to an end and humanity had one choice for food, we’d probably all agree that brownies would be the unanimous pick. We’d also probably all agree that FnF S.A. would have to make our apocalyptic batch since theirs are always fudgy, moist and downright yummy! Tel: 2942-0290 | [email protected]

Next time you make a pit stop at the store to calm the ravenous growling of your stom-ach, make a wise choice by picking a local snack. Free of harmful preser-vatives your body will thank you and for sus-taining local production, this country will thank you.

Noix Benson Cashews

Feeling the side effects of hunger? Grab a handful of Noix Benson Cashews. This powerful snack will revive any ‘body’. Rich in iron, magnesium and zinc reward your health with this versatile nut by eating a handful, throwing them in salads or blend them with some fruits for a creamy smoothie. Tel: 3781-5610

Ayabombe Papitas

The tortilla chip meets its rival with our local papitas (plantain chips). Lightly salted, Ayabombe Papitas are enjoyed by themselves or serve as perfect dippers to scoop up guacamole or salsa at your next gathering. Any which way, you won’t go wrong by keeping a few bags of this snack handy. Tel: 3706-8878

Pidy Mamba

It’s been said that if one grade above organic existed then Haitian peanut butter would belong in that category. With that in mind, layer your next piece of bread with some mamba (peanut butter) from Pidy and top it with some konfiti chadèk (grapefruit pre-serves) to curb a mid-morning or afternoon craving. Tel: 2279-1218

Local Goodies

In the cool air of Thomassin 48 stands Utopia Garden Grill, a peaceful and intimate restaurant. Once past the

parking, the diner is welcomed with a lush ambiance, similar to a private garden. And once past the bar, you are taken aback by the panoramic view of the opposing moun-tain. It’s a long chain that reaches to the h o r i z o n . U t o p i a Garden Grill is perfectly situated for an unforgettable dining experience.

Utopia Garden Grill is owned by Doley Mathurin. He grew up in Haiti until the age of 17 when

he left to study in the United States. Mathurin came back to Hai-ti in 2011, leaving behind a career in banking and real estate. “Open-ing the restaurant was a gradual decision. It started with my visit to Haiti for the inauguration of the

current president, Michel Martelly. The house belonged to my family and when we hosted a wed-ding here, I saw the potential for a res-taurant,” recalls Mathurin. Utopia Garden Grill opened officially in July of 2012. Mathurin admits that the res-taurant is a work in progress. He would like for the clients to

Utopia Garden

Grill

By Maureen Boyer | Photos by Ludmillo Pierre

up, up

away&

Lamanjay


participate in the direction of the final vision for the restau-rant. He was inspired primarily by the locale, the view of the mountains and all the green-ery in the yard, thus the name Utopia. From outside, it is diffi-cult to imagine this sort of space. It’s a wonderful surprise to enter the idyllic outdoor patio which

the eatery occupies. In terms of the menu, it is

Haitian inspired. Mathurin takes advantage of his Thomassin location to use all the natural produce grown in the area and in Kenscoff to con-struct the menu. The menu includes grilled goat, grilled pork, steak, grilled chicken,

grilled fish, grilled conch and grilled lobster. All of the dishes are also available cooked in sauce or fried if the customer prefers. Each meal is accompanied with grilled local vegetables. The most popular

appetizer is a seafood spread served with slices of bread-fruit.

The owner of Utopia Garden Grill prefers to get all the ingredients fresh and locally rather than buying


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from a distributor. Even the plantains come from the restaurant’s own yard, as well as the cherries for juice. But, since Utopia Garden Grill is lo-cated in the mountains, once a week Mathurin receives a de-

livery of seafood directly from Jacmel. Although Mathurin has chefs in the kitchen, he is very hands on with the menu and the preparation of the dishes. Although he denies it, Mathurin is somewhat of a

to dine. I recommend enjoying a plate of fresh grilled goat right as the sun is setting over the mountains. With its uncomplicated menu, natu-ral atmosphere, and friendly service, Utopia Garden Grill stands in a category of its own.

Utopia Garden Grill is located in Thomassin 48 right along the route of Kenscoff and can be reached by telephone at 37023924. Doors open at 5:00pm Thursday through Sunday.

foodie who enjoys talking about food, the preparation of food and all aspects of nutrition.

As a realtor in Florida, he invested in several properties and many of his tenants were restaurants. Following their successes and failures is how he started learning about restaurant management. He also always enjoyed enter-taining and cooking for his friends at home. The entre-preneur further charms his loyal customer base with live entertainment including, jazz, DJ’s and comedy.

For a tranquil atmos-phere, with a natural vibe and extremely fresh dishes, Utopia Garden Grill is the place

in OFF-ROAD

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[email protected]

26, Route de l’Aéroport 2250-1800 / 2514-1800 / 2813-1800


Had a rough week? You want to forget for a while about all the stress? If your

answer to either of those questions is YES, or you just want to escape from all the

city noise and the crowds, I think I found the perfect get-

away for you. Kokoye Anglade. Imagine spending a lovely and lazy Saturday on the sand surrounded by only, and I mean only, coconut trees of all kinds while being rocked by the sound of the waves.

Located on the southern coast of the Tiburon Peninsula, approximately two and a half hours from Port-au-Prince, this may be the most mag-nificent beach of the country.

Postcard in Motion

Kokoye Anglade

Concoction By Fanorah Duval | Photos by Frederick Alexis


You might have even ogled it on your way to Les Cayes- it’s the idyllic piece of coast spotted from the highway just before you reach Aquin. Now you know the name: Kokoye Anglade!

Imagine a place where upon your arrival, you feel like you have entered another world, the scenery so lush and verdant that you feel as if every plant contains life-giving force. And it’s true, at the end of almost every green stem, a delicious piece of sustenance awaits.

Lying on your back, you look through the fronds at the sky and your lips will part with the exclamation, ‘Wow!’ The atmosphere, such a rich color of deep blue, is a backdrop to perfectly clean white drifting clouds. Lower your gaze and it’s all reflected again in the glassy Caribbean Sea.

The name speaks for itself. Kokoye in English means, co-conut. When you get there, a small fee is all you will pay to enjoy this fairytale within the small town of Saint-Louis du Sud. Kokoye Anglade is a

private beach that separates the dreamily cliché turquoise ocean and a dramatic moun-tain.

And the fruit is not just for looking at. Say the word, and an experienced climber will scale the long trunk to bring you a ripe, all-natural thirst quencher.

I had the chance to feel the magic of the South with

some of my co-workers and to be honest I fell in love with it. It is rich with treasures of all varieties. Whether you want to relax in the sun, or have a warm-blooded adventure, the South of Haiti can satisfy all those desires. And the people in the South are notoriously charming; they are so warm-hearted, and always smiling.

Kokoye Anglade presents

a fantastic chance to immerse yourself in small-town south-ern, coastal culture. It’s a cocktail made with sun, fun, sea, coconuts, and heaven.

Visit, and you will have the chance to witness pan-oramic sunsets and enjoy the warm, breezy weather.

Have fun enjoying this delicious cocktail that is Kokoye Anglade!


Artmosphere

Sharing Her Eye for Beauty

By Kristine Belizaire | Photos by Ludmillo Pierre

December 23, 1987 is the date forever ingrained in the mind of Marie Edline

Guillaume. “If you do not remember the date when you found your calling, then it is not

even worth it,” she declares. It was the date that her cousin, who was visiting from the United States asked her to purchase some torchons, a scrubbing material that is used to clean pots. When


looking at the remains of the material, she realized that they were very beautiful, and could be repurposed to make jewelry, wall ornaments, or even paintings. Without any formal training, Guillaume began her career as an artisan in her studio called Atelie Alewe.

The name Alewe, which means ‘come and see’, stems from a conversation that she had with some friends who visited her around 1992. “We

Only a true artist can see beauty in things that other people find ordinary or even dreadful.”

In her studio in Pétion-Ville, Guillaume designs whimsical jewelry from thread, string, rocks, and other everyday materials. But when it comes to jewelry, her favorite material remains the torchon, which she soaks in bleach to take away from its yellowish color. She then

were sitting outside, and I asked my friends if they could see the same beauty that I did,” she tells me “They had no idea what I was talking about!” she remembers laughing. So she decided that she would become an Alewe. “It takes a special eye to be an artisan.

it comes to me, I lose it just as quickly as it came.”

She has been an artisan since 1987, and realizes that her customers need novelty.

in vévé, religious symbols commonly used in Haitian vodou. “I was fascinated with the meanings behind each symbol, and the feelings that

takes it apart to fashion it into bracelets. Finally leather detailing is added to complete the look.

For Guillaume, inspi-ration is everywhere. “I am never without a pen and paper,” she says, “I am inspired by the things that I see all around me. If I do not capture it the instant

She also knows that as an artist grows, their craft can evolve into something new. As a child, she was interested

they evoke for the people that understand them,” she explains passionately. In vodou rituals, a vévé is often


drawn on the floor with baking flour.

Since 2011, she paints these emblems on T-shirts that

are manufactured in Haiti. To create her custom

shirts, she first chooses the vévé symbol, such as the loa

Erzuelie Freda, who brings passion, love and beauty into the lives of those who believe. She then paints the symbol onto shirts and lets them dry. Her shirt paintings are not limited to these religious emblems, however. They can depict the drum and guitar that are representa-tive of Haitian music, or the conch shells that are used for jewelry.

As if those talents are not enough, Guillaume produces sought after paintings on canvas. Two of her most famous clients are Richard Morse and his wife Lunise of the racine music group, RAM. She tells me that Lunise used to purchase her jewelry to wear when performing at

Hotel Oloffson. The artist’s numerous

talents have landed her a table every year at Artisan at en Fête, Haiti’s most notable arts and craft festival.

She also exposes her work at ENARTS, Haiti’s National School of Arts. “I am blessed to be able to do what I love every day,” she muses. “When someone calls me on the phone, the first words that I utter are God bless you. It is my way of giving luck to others.”

Atelie Alewe is located on Rue Panamericaine, Pétion-Ville, Haiti. For more information, contact Mrs. Guillaume at 38178322.


To the Impossible!By Angela Galbreath Photos by Frederick Alexis

Words in Print


It all started with an ambitious kid who liked to draw. “But never in school,” insists Teddy Mombrun, the brains behind the comic strip, Alain Possible. “Most of my class-mates at Canado had no idea that I even knew how to draw,” he continues speaking of his elementary school years. And to this day, his peers at Notre Dame Medical School are surprised when they find out that this serious student finds the time to also publish a weekly comic strip as well as almost daily political cartoons.

“See, my parents told me from a young age that drawing is all good, but no matter what, I was going to

medical school. I accepted that and said to myself, ‘ok then I will have to do both,’ shares Teddy.

He began appreciating comic books back in grade school. Every class that he passed, his reward was a trip to the comic stand where his father would treat him to several of

his favorites. Teddy ingested them again and again until the pages resembled lace and his head was populated by larger than life characters. “I became a connoisseur of comics. I critiqued them, analyzing what entertained and what I liked

artistically. I saw that with many comics, the stories were too long and it’s discouraging if you don’t know when you will get your hands on the next issue,” the artist insists.

So Teddy set out to spin shorter yarns with just a handful of frames from beginning to end. They say, ‘Write what you know,’

and that’s just what Teddy did when he created his

character, Alain Possible. Alain is a 12 year

old boy living in Port-au-Prince finding humor

and learning life lessons around every colorful

corner. “Alain is

not me. He’s

who I want to be. He’s cool headed, laughs in the midst of tough situations, searches for solutions, and believes that nothing is impossible,” Teddy says.

When I asked Teddy what his schedule looks like, he tells me that since Le Nouvelliste started featuring Alain Possible in Ticket Magazine in 2006, it has become more difficult for him to spend time in the office. He’s in class during the week from 8am to 6pm and is working in hospitals on the weekends and most holidays. The advice that Director of Le Nouvelliste, Max Chauvet, gave Teddy when he first started is coming in handy: “Take advantage of every single moment you are given in life,” he told the cartoonist, who sketches out the comic strip Alain Possible through the wee hours of the morning.

Teddy Mombrun is now the author of five Alain Possible books and several collections of his political cartoons called, ‘Politique Comique’. In 2008, he attended the ‘Miami Book Fair’ to share his works and meet others in the same field. With six professional years under his belt, he’s still a constant critic of his own work. “I can continue to improve my

“Alain is not me. He’s who I want to be. He’s cool headed, laughs in the midst of tough situations, searches for

solutions, and believes that nothing is impossible,”


drawings and stories,” he admits. “At my art school on Sunday afternoons, we exchange ideas,” he explains. He goes on to add that he transmits what he knows while at the same time gleaning ideas from other artists. Teddy even started an Alain Possible Facebook page so that fans can share jokes and ideas with him.

“No one is an island,” asserts Alain (I mean Teddy), who says that all the talent that he was born with would have been wasted had it not been for people who believe in him like accomplished artist Philipe Dodard who complimented Teddy by saying that “Teddy draws just like me.” Teddy emphasizes that marrying his sweetheart in 2010 was one of the best de-cisions he ever made as she make his hectic schedule possible. Teddy vocalizes a les-son that I read in one of his strips from late 2010, “Nothing is im-

possible with the right team.”

Enjoy Teddy Mombrun’s comic strip, Alain Possible in Ticket Magazine as well as his political cartoons in Le Nouvelliste.


Brings a Local Twist to

Heartbeat

BÉLO

By Tate Watkins Photos courtesy of BélO

BélO’s last tour, a month-long journey in the fall of 2012, took him to The Kennedy Center in Washington, D.C., and venues

Reggae Jams

“When you’re in Miami, you still can find Haitian food,” says Haitian guitarist and singer BélO. “But when you’re in Maine,” he continues, stifling a laugh, “that’s different.”


Amy Kingthroughout Massachusetts and Maine—far away from Haitian fare, in many cases. “So I started to cook,” he says, “but I’m not a good cook.”

Born in Port-au-Prince as Jean Bélony Murat, the 33-year-old Haitian musician released his first album in 2005, Lakou Trankil, under the stage name BélO. Since his debut, he’s won an RFI Discovery award in 2006, released two subsequent albums (Reference in 2008; Haïti Debout in 2011), and headlined with others at the International Jazz Festival of Port-au-Prince this year. He’s played in festivals and shows all over the world and, outside of Haiti, he’s especially well-known in Europe and Africa.

my music has always been activist music

Choix, Conseils, Services, Ceramex c’est la bonne adresse.

PÉTION-VILLE14, rue Rigaud

CROIX-DES-BOUQUETSRoute de Santo

AÉROPORTRoute des Nimes

ROUTE DE FRÈRESBuilding Quincaillerie Totale

Tél. : 509-2510-7095 / USA: 305 517 5451

email: [email protected]

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“Unfortunately,” BélO says, “I did not have a chance to be a good cook, just because I was raised in a traditional Haitian family with a lot of ladies.” He can at least navigate a kitchen, however, and even taught his wife, who’s from Belgium, how to prepare certain staples of Haitian cuisine. His favorite dish is simple yet classic: diri kole, rice and beans.

BélO fashioned his own term for his music: “ragganga.” He describes the sound as reggae melded with jazz, rock, and traditional Haitian rara rhythms. “I was born and raised in Haiti,” he says. “The reaction that I have here, I can’t find it anywhere else in the world. The people here, they know my

lyrics, they know my music.”He describes how crowds

sing his lyrics back to him during shows from Jérémie to the Jazz Festival to audiences he’s played for in Port-au-Prince prisons. “Too many people are waiting for the change to come,” he says, “So now I’m acting to bring about the change. I’m not just a musician—my music has always been activist music— now I’m trying to get involved more and do some concrete activities.”

One attempt at doing so is a concert he played on Valen-tine’s Day at the Prison Civile de Pétion-Ville. “It’s a show to open the eyes of the people,” says BélO, “and maybe to take the voice of these people in

the prison out, so [others] can understand the situation they are living in.” He describes the reaction when playing at a pre-vious prison show: “No one [in prison] said that they should not be in prison, but they were com-plaining about the conditions they were in. The conditions are inhumane. They say, ‘We’re still human.”’

Another project he’s involved in, Lakou Mizik, aims to make an album bringing together an older generation of musicians with younger ones to reinterpret classic Haitian folk songs. “The songs that the guys are singing in this project are traditional songs,” he says, “and I know how powerful they are because my melodies are based on traditional Haitian music.”

When it comes to visiting his island country, BélO has some advice for travelers. “I think one of the things to do here, if you’re not

from here, is to meet the people. Because when you come to Haiti … it’s the same thing as [when] you go to Jamaica or the United States. If you stay in your hotel, you don’t know Haiti.”

“You need to go down in the street and see how the people live and learn from them,” he continues, “because to me, the greatest richness in the country is not at the bank, it’s in the people. They’re carrying the richness of this country, and if you don’t meet the people, then you don’t meet the country, you don’t know the country.”

“My heart is here, my soul is here,” says BélO, “and Haiti is my source of inspiration. So there’s no better place for me than Haiti.”

BélO’s newest single, ‘Banm Nouvel Ou’ debuts in mid-March, down-load a free digital copy at www.soundclound.com/atisbelo/banm-nouvel-ou starting March 13th.


Escapade

Montana

The Horizon Suites of Hotel Montana is a well known and respected institu-tion here in Haiti, proudly standing and operating since 1946. It is a family

business opened by Franck Cardozo and has now been managed by three generations of Cardozos. It emerged as a gift, their home was transformed into a six room bed and breakfast which grew over the years and room additions were made, it was modernized and special

touches as the Restaurant Acajou, known for serving mouthwatering meals, evolved. Though hold your appetite, we’ll get back to the food later.

Hotel Montana evolved to house approxi-mately 150 well-equipped rooms with seven conference rooms that became home to many a businessmen, dignitaries, vacationers and first time travelers. The owners were continually innovating and on October

By Rachele Viard | Photos by Frederick Alexis


A Beacon that has Withstood the Test of Time


12, 2009, they inaugurated ‘The Village’, a wonderous plaza with cache boutiques, beauty salon, res-taurants, and an infinity basin. On Saturdays the Village was abuzz, it became the lunch spot for so many.

As Hotel Montana expanded so did its loyal clientele who al-ways left our island with nothing but praises for the Hotel. And why wouldn’t they, whenever you are

greeted and by whomever, it’s done with a warm smile and a ‘what can I do for you’? On Janu-ary 12, 2010 in thirty-five sec-onds, so much changed at Hotel Montana, yet equally much re-mained. A great portion of the hotel collapsed and guests and staff passed during the horrific tragedy. However, they forged ahead and over time have come back stronger than ever, because what remained is a family’s strong

will, perseverance, and commit-ment and with the theme ‘Every Gesture Counts’, they too picked up the pieces and began to rebuild, beginning with a prayer medita-tion area erected in the memory of those who lost their lives where one can take a moment of silence or prayer to remember.

Before they were even ready for guests, they were receiving so

many calls from clients inquiring about when they would resume their operation and a majority of their staff said that they would wait and not seek jobs elsewhere. That was just icing on the cake which motivated the family. Their dedication and attitude had long lasting impact and as soon as they reopened, their guests filled the rooms. The Horizons Suites at Hotel Montana has truly under-gone a metamorphosis and truly


risen from the debris. The ApartHotel currently offers 45 modern rooms, six conference rooms and yes still Restaurant Acajou.

And just as before, you will truly feel at home or at least close to it the moment you set foot on the property. From the warm friendly staff to the cool modern yet ele-

mation on Montana, I have to stop myself from staring off into space and gazing at the relaxing view of lush green trees and beautiful plants that abound the property. One particularly imposing tree stands over one hundred years old and majestically provides shade. One may almost forget that they are in the heart of

the bustling city of Pétion-Ville with a steady stream of traffic.

The Restaurant Acajou is situated on the courtyard so that you can please your taste buds while tanning with a perfect vantage point of the capital city perched above all the ‘hustle and bustle” of said city life. Enjoy a savory steak or assortment of seafood and other tasty treats done with a Kreyòl flair. My taste buds

are in overdrive just thinking about it! It is just another of the many reasons people keep coming back.

Innovation at The Horizons Suites at Hotel Montana is syno- nymous with good service and originality and it is no wonder that they are constructing 20 more rooms which are scheduled to be unveiled in 2014.

As requested by the Cardozo family, they wanted to take this opportunity through Magic Haiti to reach and thank the many loyal guests, and staff members who stood by the hotel during uncertain times. They were profoundly touched and will never forget your unwavering support.

This shining beacon is

sure to be a favorite. Your stay at The Horizons Suites at Hotel Montana will be unfor-gettable.

The Horizons Suites at Hotel Montana is located on Rue F. Cardozo To book your next sojourn call +509 3880 6610

gant and homey guest rooms it seems as though they have tried to cover all the bases of comfort. It is as though for the owners and the staff who work long hours at Montana it is not a job but a way of life. And that inexplicable feeling is what binds the patrons to the Horizons Suites at Hotel Montana.

Sipping on fresh lemonade trying to get a bit more infor-

L’IMPRIMEUR S.A.Official printer of


M SAIC MAGIC

By Sarah Dupuy Photos by

Frederick Alexis & courtesy of

Laurel True

On a typical T h u r s d a y morning in Haiti, under

a beaming sun and a delicious light breeze, something extraordinary is happening behind the metal gates of El Saieh Gallery in Pacot. Mario, mosaic artist prodigy and four others taken under Laurel’s wing a year ago, lead a workshop teaching others to be seduced by the puzzle-like play-fulness of crafting mo-saics. This particular morning, the group is making historic markers for the country’s first mountain bike race taking

place the following day. I sat and watched Laurel’s eyes brighten with a wide smile of joyful satis-faction as she snapped photos

Artmosphere

What happens when a passionate person with a personal mission crosses

paths with someone with a latent gift waiting to be discovered? Lives

are forever changed and history unfolds.

This is what happened when Laurel True, of the

Global Mosaic Project and True Mosaics, met Mario Jeudi and four

other Haitian men from Mirebalais.


capturing the fruits of her vi-sion unfold.

When I asked Laurel what about this work is most meaningful to her. Her answer was, short, powerful and to the point. “Potential...human potential…creative potential. Creativity is broad and deep, yet it’s been mar-ginalized and also thought of as something only for a select few. I enjoy seeing people break through their reserva-tions and inner barriers about

what they can do.” She’s found that in teaching this craft there are multiple-layers of develop-ment for the student such as public speaking, communica-tion, presentation, organization, in addition to opening to one’s individual creative process. She hopes to instill in people a respect for themselves as an artist and a professional.

Which leads us to one of her outstanding prodigies, Ma-rio Jeudi. Mario and four other Haitian mosaic artists, Osner Jean Louis, Casseaus Smith, Dennis Bolivard, and Johnsky Christpain now make up five of Haiti’s artists professionally trained in the art of mosaic for public installations. I was able

to sit down at length and speak personally to Mario and learn of his unique jour-ney to his soul’s calling.

Mario was born in Mirebalais, a town north-east of Port-Au-Prince known for the nearby

Saut d’Eau waterfall. Up until meeting Laurel, Mario wasn’t aware of his artistic inclinations. His mother, who had always paid for his education, died when he was 15. “The director of the high school was my

“Mario’s technique is very refined. He under-stands what the right choices are to be successful. He has the unique ability to see the big picture but still hone in on details. He’s a precision setter and his technical nature translates well into mosaic.”


mother’s friend and allowed me to attend for free when he saw how hard I was working. That’s how I was able to finish my education which I wanted to do, especially for my mother.” Later in life, while working at a hospital as a computer techni-cian in Mirebalais, the hospital’s engineer, also a friend, intro-duced him to Laurel. “Laurel invited me to learn her craft. I told her it sounds like a good idea. Later the others saw the merit of what we were doing and joined. The first lessons were flower making techniques.” At first he found it challenging to make the flowers but afterwards had a dream in which he saw himself doing mosaic. Thus his artistic

soul was awakened. The next day he returned to the work-shop earlier than everyone and waited for Laurel.

Mario’s personal path leading him to uncover his gift explains his desire to help oth-ers. He feels he is part of some-thing very important to Haiti’s future. “We have a country with ten departments and we are the first five to learn this im-portant skill. We would like to offer the same type of training in each department. Personal-ly, I would like Haiti to have an arts university which teaches the craft. We have painters, sculptors, metal workers and wood carvers, but as for mo-saic, it’s not so typical. Mosaic is durable, beautiful and is ap-

preciated by many.”Glad to be in a position to

teach the craft to others, Mario believes showing someone a skill is the most valuable tool in building their self-esteem. “If every Haitian had a special-ty or skill, Haiti would develop faster and quality of life would improve.”

Mario sees himself doing mosaics for the rest of his life. “Before Mosaic, I unlocked cell phones and worked for the Red Cross during emergencies. When I encountered mosaic, I knew that this was it and I would never stop.”

Laurel added that “Mario’s technique is very refined. He understands what the right choices are to be successful. He has the unique ability to see the big picture but still hone in on details. He’s a pre-cision setter and his technical nature translates well into mosaic.”

Since their first project together at the Mirebalais National Teaching Hospital, Laurel helped the guys set up their own mosaic com-pany, the ‘Mirebalais Mosaic Collective.’ The next step for Mario and the others is to gain experience designing and executing projects from start to finish on their own. To date, Laurel has designed all the projects. The Mirebalais Mosaic Collective is gaining notieriety and as a result was selected to build a candle and a floral cross at the new four-star Royal Oasis Hotel in Pétion-Ville.

Check out the Mirebalais Mosaic Collection on Facebook or contact Laurel True or Mario Jeudi by email at [email protected] or Laurel True at [email protected].


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By Sarah Dupuy | Photos Courtesy of Crystal Thomas

LaTable de Caïus

Lamanjay

able De Caius…Table for Princes! What a place to discover, this island treasure tucked neatly behind the Musée d’Art Haitien du Collège St. Pierre on the Champs de Mars. Unbeknownst to the average passerby, a lunch time retreat known as Table de Caius rests quietly hidden away waiting to soothe and pamper each guest that has the good fortune to enter

T


its doors. With two entrances, one through the Museum shop and the other from the private parking lot, the bright chartreuse paint along the outer walls lets you know that you have stumbled upon a vibrant but peaceful Caribbean spot. Ministers, government officials, tourists with a mission in Haiti, and folks just looking to enjoy an excellent fare in a peaceful

environment loyally frequent this restaurant.

On a Saturday morning I have the pleasure of dining with owner, Robert Pardo, as he recounts how this journey began. Before opening Table de Caius, Pardo spent 30 years as a professional banker, serving on the Board of the Banque Nationale de Crédit as Vice President. He always

liked cooking and dreamed of opening a restaurant, but he had no experience in the field. Nevertheless, when oppor-tunity knocked, he took the leap of faith. “I learned that the space beside the Museum gift shop was available and immediately called my long time friend and colleague Enno Jean Baptiste to come check it out. I then approached

my nephew, Giovanni Theodore who had just finished his studies in Culinary Arts. I was most wor-ried about finding the right staff but Enno found a perfect staff the very next day, and I’ve had that same staff since opening.”

Table De Caius opened its doors in June of 2008. When Pardo shares his vision for the restaurant, I discover that it is all tied up with the name ‘Table

I like interacting with the clients and making sure they are satisfied. I like to go above and beyond


De Caius’ Caius, was Julius Caesar’s first name. Pardo creates a dining experience in which guests feel like true royalty. “We try to spoil our regular clients and anticipate their needs.”

If a regular guest likes

black pepper and olive oil with their bread, Enno makes sure that it’s on the table as they sit down. Enno relays, “I enjoy how the staff works together to exceed the guests’ expecta-tions. His favorite thing about the restaurant? “I like interacting

with the clients and making sure they are satisfied. I like to go above and beyond.” He will even take orders in advance over the phone so that service is quick and efficient for those on a tight schedule.

Pardo informs me that

all the tables and chairs were hand crafted in Jacmel since his vision for the restaurant is simple, homey, elegance. The restaurant has recently been enclosed with some open air space on the adjacent patio and can accommodate


up to 100 guests. With all the construction happening in the area, Pardo wants to provide more privacy for guests and a clean, dust free dining atmo-sphere.

Aside from the simple elegance and peaceful ambi-ance and great attention each guest receives - it’s the food that is by and far what leaves one feeling satiated and ready to come back when oppor-tunity strikes. Chef Giovanny Theodore tells me that most of the food is locally sourced with the exception of some of the meats and fish. His profes-sional training at Cordon Bleu College of Culinary Arts in Miami taught him how to combine different styles of cuisine. “At Table de Caius, we use local vegetables such as eggplant and carrots, typical to Haitian cuisine, but in unexpected combi-

nations. For i n s t a n c e , m a s h e d s w e e t potatoes with djon djon.”

C h e f Giovanni espe-cially enjoys the Moule Caius, (mussels) but he refuses to give any hint of the secret recipe! The Poulet Caius with Champagne Sauce is another signature dish accom-panied by creamy spinach and topped with provolone cheese. I am lucky enough to taste the Salmon Caius, stuffed with crab and served with creamed caper sauce. I am blown away by the rich melange of seafood flavor and creamed capers.

Reservations are not required but recommended, especially with large groups. Table De Caius also has a new and very successful catering

component that caters to small and large parties, up to 150 people for all types of occasions. You can speak with Giovanni personally who will help you tailor a menu specific to the needs of your event.

When I ask Chef Giovanni what he’d like people to remember when they leave

the restaurant, he simply states, “A different taste, a different flavor”.

Table the Caius is open Monday to Friday from 6:45a.m.– 4:00 p.m. and from 7:30 a.m. to 4:00 p.m. on Saturdays. You Make a reservation via the web at www.latabledecaius.com or call 2940-7227.


By Kristine Belizaire Photos by Ludmillo Pierre

Rosemond Paul

Artmosphere

Bringing to Life

Clay


“Pottery is in my blood,” confides Paul, a quiet unassuming man who has been making clay

works of art for the past 15 years. As a child growing up in L’Artibonite, he often watched his father, an artisan who also made pottery. “One day after school. I went home and picked up a piece of clay,” he tells me, “When my fa-ther came home, he was amazed

with my skill, especially

because I had not been formally trained.” The rest is history, as his father took him under his wing and helped him develop his skill.

He worked with his father until 1993, when he was offered a position at an art studio in

to another. “I

could not find a place that allowed me to express myself.” In 2008, he finally found a location in Nazon, and opened up his own studio with a partner.

In his studio, called Atelier Gredeve, Paul teaches future artisans about the art of working with clay. He also produces works of art that

are high in demand. “I often expose my works at local festivals and fairs, and annually at Artisanat en Fête, Haiti’s biggest arts fair”, he explains. “When I’m not in my studio, I am finding a way to sell my crafts.”

Paul uses clay as a medium to make sculpture. “The secret to working with clay is realizing that mind, body and spirit are involved

i n the process,”

he tells me before ex-plaining the steps that he goes through on a daily basis. He first uses modeling clay to ex-periment with an idea before turning it into its final form. The final form of his sculp-ture usually involves the portrayal of an idea brought forth by he or his customers. Though Paul usually works off orders, he often finds himself creating items that strike his fancy. An example is his flawless depiction of a fresco vendor, a man who

Ceramic artists are some of the most creative artisans out there when it comes to their craft. Ev-erything is fair game to use as a clay tool and no tool has just one use. For Rosemond Paul, it is a skill that is passed down and inherited, and his only clay tools are his hands.

Port-au-Prince. Due to creative differences between he and other artisans, Paul found him-self bouncing from one atelier

My hands are my only machines


striking accent on any wall. Brightly colored vases are also a great addition to a household that is in need of

some Haitian culture.

For orders, contact Rosemond Paul at 3606-7546.

of the glaze is from the color that occurs after the artwork is fired in an oven. Paul’s pro-pane powered kiln transforms the clay from a dull yellowish color into a deep bronze. While I find his pots to be perfect in their natural state, Paul informs me that many of his customers prefer their clay colored in bright hues such as blue and purple.

For customers look-ing to decorate their homes, Paul suggests that they pur-chase one of his many deco-rative plates, which make a

sells flavored snow cones all around Haiti. Another one of my favorites is that of an African queen, which he sells mounted onto a frame.

While some artisans might use a potter’s wheel or other machines to create the symmetry and appearance that is needed for most types of clay pottery, Paul believes that pottery should be made by hand whenever possible. “My hands are my only machines,” he tells me, “They are all I need to get by.”

After the sculpture is made from clay, it needs to be completely dried, glazed and fired. The glaze, Paul tells me, adds color to the piece of pottery. Usually the color


Ann Pale!Let’s

Talk!

By Christina Jean-Louis | Illustration by Teddy Kesser Mombrun

“Krik? Krak!” The community quickly gathers as the storyteller cries out the question once again, “Krik?” A small crowd huddles around and eagerly respond in unison, “Krak!”…

Haiti’s culture has a rich oral tradition. We communicate and connect with one another through proverbs, folktales, and riddles. This month I’d like to intro-duce two beloved characters who appear in many of our folktales: Bouki, the gullible idiot and his best friend, Ti Malis, the intelligent prankster.

KRIK? (what the orator says to let everyone know that a tale is about to begin)

KRAK! (the response from everyone who is ready to listen)

Bouki: “Ti Malis! Did I tell you that Madame Joseph had triplets two weeks ago, and this week she had twins!”

Bouki: “Ti Malis! Madame Jozèf te fè triplèt de semèn de sa, et semain sa li fè marasa!”

Ti Malis: “But that’s impos-sible, Bouki!”

Ti Malis: “Men sa a enposib Bouki!”

Bouki: “One of the triplets is staying at her grandmother’s house.”

Bouki: “Youn nan triplèt yo rete lakay grann li.”

I encourage you throughout your stay to ask around for more tales. We light up at the chance to share this lively tradition. It will also allow you to understand this culture in many dimensions because “Kreyòl pale, kreyòl komprann” – Kreyòl Spoken is Kreyòl understood.A pi ta! - Until next time.


Forty Years of Haitian Brewing

& PrestigeBRANA

Forty Years of Haitian Brewing

Spotlight

“Once you see Carnival,

automatically you see Prestige”

Madsen, BRANA began making Prestige three years later. Four decades after its founding, the blonde lager remains the sole Haitian beer.

“Prestige is by far our flag-ship brand,” says Bas Bakker, Marketing Director, “a flag-ship for the nation.” From the brewery’s beginning, Dutch brewer Heineken owned 20% of the company—part of its investments in breweries around the world that date back to the 1950’s. In January 2012, the company completed a deal that increased its stake in BRANA to 95%.

Last year, the transition from Haitian family-owned business to part of a Dutch global brand didn’t seem to hinder quality one bit. An ice cold Prestige is still just as refreshing as it was a year ago. “We won a second Gold Medal in March at the 2012 World Beer Cup,” boasts Ms. José Matthijsse, CEO.

“The quality has only been good.” It first won

the gold award

Sighted: two Prestige bottles clinking to-gether... on every street corner, on boats, on

the beach, in every restaurant, and during every celebration. ‘Sante!’

“Once you see Carnival,” declares Loren Lilavois, Prestige Brand Manager, “automatically you see Prestige.”

“Carnival is the biggest festivity in Haiti,” Lilavois con-tinues, “and Prestige being the pride of the nation, it’s only right for us to participate widely in Carnival.” It was impossible to miss the brand’s presence at the February celebration this year, as Prestige sponsored 16 musical floats for the national celebration held this past February in Cap-Haitien.

In Port-au-Prince, the Brasserie Nationale d’Haïti (BRANA) has been brewing the beer for decades. Tap-tap passengers and other pass-ersby can’t miss the brew-

ery and its prominent silver vats located on Airport Road near the Trois Mains statue. In the heat of the day, the vats represent millions of thirsts quenched all over the country and abroad. Founded in 1973 by Michael

By Tate Watkins photos by Frederick Alexis, Ludmillo Pierre & Courtesy of BRANA

for the American-style lager category in 2000.

BRANA is “by far” Heineken’s biggest brewery in the Caribbean, Matthijsse explains, and the company produces much more than just Prestige. It bottles Heineken, naturally, and also holds licenses for

Guinness and a variety of soft drinks, including Pepsi and 7-Up. The local non-alcoholic brew Malta is also made at BRANA’s facilities, in addi-tion to the King Cola line of Haitian soft drinks and a handful of other products.

Since Heineken pur-

of the Caribbean. “People are very proud that Prestige is sold in the U.S.,” Baaker adds.

Those exports abroad help power the local economy back in Haiti. “At the brewery here,” Matthijsse explains, “we employ 1,300 people. So we’re one of the bigger employers in Haiti.” Donald Emerant, Corporate Social Responsi-bility Manager, also points to BRANA’s

“We have

30,000 points

of sale and 15,000

street vendors.”

chased majority ownership, BRANA has increased its focus on various markets abroad “because, this brand is not only loved in Haiti, it’s also very much appreciated out-side of Haiti,” Matthijsse says. Prestige is currently shipped to Florida and New York in the United States, in addition to Quebec and various parts

Ms. José Matthijsse

indirect effects on employ-ment: “We have 30,000 points of sale and 15,000 street vendors.” He’s referring to the ti machann who sell drinks out of basen, ancient, over-turned refrige- rators-turned-coolers on streets across the country.

BRANA is currently creating a foundation that’s budgeting $300,000 for community investments in 2013. One program aims to assist farmers and to even-tually bring them into the company’s supply chain.

BRANA started a pilot project with an association of 300 farmers and will expand to work with 18,000 famers by 2017. “We’re going to use this production, which is sorghum,” Emerant reveals, “in our Malta and other products.”

Emerant also notes that the company already delivered about $70,000 to three organizations that support students to con-tinue their university stud-ies. Another project, with recycling company Tropi-

cal Recycling, is currently employing more than 2,000 people to remove plastic bottles from streets.

Whether riding a float during carnival, standing on a street corner beside a basen, or dining in a fancy Port-au-Prince restaurant, people enjoy Prestige from coast to coast, and there’s only one best way to take one: with the bottle sporting what locals call a chemizet—literally an ‘undershirt’—of thin ice.

BRANA is located at Boulevard Toussaint Louverture, Route de l’Aéroport, PAP 2 250-1501 to 1522 www.facebook.com/PrestigeBeer-www.Twitter.com/ThePrestigeBeer

5 CoinsHaitian cuisine20, Rue Panaméricaine, PV2511 1044 / 2257 0277

Acajou Restaurant & BarHaitian/international CuisineHôtel MontanaRue Frank Cardozo, Bourdon2940 0585 / 3880 6610

Anba Tonèl, Bar & GrillHaitian CuisineAngle des Rues Clerveaux et Villate, PV3403 0822

Assiette CréoleHaitian Cuisine6, Rue Ogé, PV 2 940 0041

BabakoHaitian Cuisine254. avenue John Brown, Lalue2813 1912

BreakTImeHaitian Cuisine38. Rue Darguin, PV3515 6262 / 3554 0027

Café Com' ÇaFusionComplexe Promenade.Angle Rues Grégoire et Moïse, PV2943 2014 / 3444 0607

Café de l'EuropeFrench Cuisine17. Rue Mangonès. Berthé, PV3 406 8525 / 3 464 0468 /

Café TerrasseFusion 81, Rue Grégoire, PV2 944-1313

Celeri Rouge88, Rue Panaméricaine, PV3719 9670 / 3587 9670

Chez WouChinese CuisinePlace Boyer, PV3777 6625 / 3777 6626

Chicken FiestaAmerican and Chinese Cuisine124. Rue Panaméricaine, PV2813 9866

CitronelleHaitian CuisineShodecosa, 5, Rue des NÎmes3558 8387

Domino's PizzaFast Food91, Rue Panaméricaine, PV2514 7574 / 2813 1446

Emina's GardenItalian Cuisine36, Rue Magny, PV3747 1177 / 2816 2005

Fior Di LatteItalian CuisineChoucoune Plaza, Angle des RuesLamarre et Chavannes, PV2813 0445

il VignetoItalian Cuisine7, Rue Rigaud, PV3419 2050 / 3736 5414

HANG Sports Bar & GrillAmerican Cuisine31, Rue Rigaud, PV+509 2 942 4264

IntrigueItalian CuisineHôtel Ibo Lélé, Montagne Noire, PV2940 8504

J&B ANCHORFusion 73 Angle rue Clerveaux et Ogé 47 460707 / 2227-0000

Kay AtizanHaitian Cuisine43, Rue Magny, PV3456 6989 3452 1772

L'OlivierHaitian Cuisine37, route Montagne Noire3455 4454 / 3467 0707

La CoquilleHaitian Cuisine10, Rue Rebecca, PV2942 5225 / 3466 3908

La PlantationFrench CuisineRue Borno, Bois Moquette 22941 6334

La Réserve - ATHFusion2, Rue Marcel Toureau, Berthé, PV 509.29.40.01.90 , 509.29.46.11.11 [email protected]

La SouvenanceFrench Cuisine48, Rue Geffrard, PV3475 9795

La Table de Cauis16, Rue Legitime, Champs de Mars2940 7227

Le Christo Villa RussoAngle Rues Faubert & Ogé, 3736 4166

Le Coin des ArtistesHaitian Cuisine59, Rue Panaméricaine, PV3747 1163

Le Daily Gourmet Cafe BuffetRue Roumain off Tabarre Maison Handal across Parc Canne a Sucre.Email: [email protected] 5274

Le FlorvilleHaitian CuisineKenscoff 3551 3535 / 3449 6161

Le P'tit CreuxHaitian Cuisine87, Rue Rebecca, PV2942 3892 / 2942 3893

Le Paris St TropezItalian Cuisine88, route de Kenscoff, Laboule 123410 7219

Le Relais de Chateaublond- ATHFusionPar Historique de la Canne a Sucre3 [email protected]

Le Toit Blanc- ATHFusionRoute du Saut # 224408 0824 Le Villate12 Rue Villate, [email protected] 1212 / 3 402 1212

Les 3 Decks - ATHFusion 3 bis, Fermathe 54, 3418 8511 / 3462 6201

Les Délices BurgerFast Food97, Rue Grégoire, PV3646 1600 / 3646 1601

Les Jardins de Gérard17, Rue Pinchinat, PV 3449 5943

Look-Nun's Thai RestaurantThai Cuisine35, Rue Villate, PV 3724 1661

restaurants


LunchBoxL’Esplanade2 Rue Darguin, [email protected] 4 412-3138 / 3 781-0012

MagdoosMediterranean Cuisine30, Rue Ogé, PV3821-2121 / 3733-2525

MikazFusion56, Rue Geffrard, PV2256 2659 / 3727 5951

MozaikFusion89, Rue Grégoire, PV 3702 3939

Mr. Grill Steakhouse39, Rue Rigaud, [email protected]+ 509 3114 2524 / 3620 4954

MuncheezFast Food2. Rue Rebecca, PV3713 1393 / 2942 1392

Nana’z Sandwich Shack77 Rue Grégoire Pétion-Ville Haiti 3992 2222 / 3992 2121

O Brasileiro Social ClubFusion 103, Rue Louverture, PV3813 1050

Océane Bar & GrillHaitian Cuisine3 bis. Rue Derenoncourt, PV2940 2449

Papaye- ATHFusion48. Rue Métellus, PV3558 2707 3771 3678

Pizza GardenItalian Cuisine36, Rue Chavannes, PV2 813 2100 2 813 2200

Presse CaféHaitian Cuisine28, Rue Rigaud, PV3701 0092

Quartier Latin- ATHFusion10, Rue Goulard Place Boyer, PV3460 3326 3445 3325

Rebo ExpressoFast Food / Coffee25, Rue Métellus, PV2949 0505

Sankofa SaladsFast Food43, Rue Rebecca, PV2940 6262

The Bookstore Cafe & Wine BarEsperanza Building,87, Rue Grégoire, PV 3774 6729

The Lodge - ATH FusionFurcy. après Kenscoff3458 5968 / 2510 9870

Tiffany RestaurantHaitian CuisineBoulevard Harry Truman, Bicentenaire

Toftof Restaurant-BarCreole Cuisine 39, Rue Lamarre2949-3939 / 3612-7268 (cell)[email protected]

Vert-GalantCreole and bistro cuisine81 avenue Lamartiniere (Bois-Verna)Facebook.com/ vertgalant.boisverna4629 8659

ViewFusionComplexe Le Belvédère.Angle des Rues Chavannes & Clerveaux, PV 3632 7706


travel companion

Côte CaraïbeAbakabay (Ile a Vache)[email protected] +509 3721-3691 / 3683- 6253www.abakabay.com

Aldy Hôtel- ATH (Aquin) [email protected]+509 3458-2566 / 3741-0532

Auberge du Mont Saint Jean (Vallée de Jacmel)[email protected]+509 3702-0510 3707-0605 / 3401-1789

Auberge du canal d’Avezac Levy (Camp Perrin)+509 3739-2800

Auberge du Rayon Vert (Port-Salut)[email protected]+509 3713-9035 / 3779- 1728

Cap Lamandou (Jacmel)+509 2941-4000 +509 3720-18923920-9135 / [email protected]

Cyvadier Plage (Cyvadier- Jacmel)[email protected] +509 3844-8264 3482-2585 / 3844- 8265

Dan’s creek (Port-Salut)[email protected] www.danscreekhotel.com+509 3614-8143 / 3664- 0404

Hôtel du Village (Port-Salut)[email protected]+509 3713- 9035

Hôtel Villa Ban Yen (Petit-Goâve-Vallue)[email protected]+509 3420-2091 / 3941-2091

Hotel Kabic Beach Club (Jacmel) www.kabicbeachclub.com/ +509 3780-6850

Hotel Florita(Historic District of Jacmel) +509 3785-5154 / 2274-2015 [email protected]

[email protected]+509 2940 4609 / 4640 2223

Wahoo [email protected]+509 3735- 2536/ 3735-2831

Moulin sur [email protected]+ 509 3701- 19182813- 1042 / 3702- 1918

Club Indigo- [email protected], [email protected]+ 509 3651-1000 3650-1000 / 3441-1000

Xaragua Hôtel- [email protected]+509 2200-3680 / 2258-4307

Ouanga [email protected]+509 3756- 5212 3932-5810

Côte des Arcadins

Hostellerie du Roi Christophe(Cap Haitien)[email protected] 687 8915

Résidence Royale(Cap Haitien)[email protected]+509 3602-6676 / 2942- 0540

Hotel BeckBel-Air, Cap-Haitien(509) 3770-3659 / 3394-0909

Hôtel Mont Joli(Cap Haitien)[email protected]+509 2943-1110 / 2942-6975

Auberge du Picolet(Cap Haitien)[email protected]+ 509 2945- 5595 / 3438-6357

Hôtel Beaux Rivages(Cap Haitien)[email protected]+509 2262-3114 / 3682-5583

Cormier [email protected]+509 3702-0210 / 3804- 6673

Côte Atlantique

CentreHotel l'Ermitage de Pandiassou-ATH(Hinche)3472 -5934 / 3474-1599 [email protected]

Hotel Maguana(Hinche) 2277-0528

Wozo Plaza(Mirebalais)3455-7730/ [email protected]

Allamanda#30 Angle Rue Metellus et Ogé, PV 3 671 5603 / 3 435 5603 [email protected] www.allamandahaiti.com

B&B COMFY 73 Angle rue Clerveaux et Ogé 47 460707 / 2227-0000

Coconut Villa-ATH3, Rue Berthol, Delmas 19509 3179 3752International: 954 241 [email protected]

El Rancho-ATH5, rue Jose Marti, Avenue des Hôtels, PV2 944 0707

Habitation Hatt-ATHDelmas 31, Airport Rd509 3452 9480 / 2940 0135International: 954 [email protected] [email protected]

Hôtel Le Jardin-ATH9, Imp Hérard, Delmas [email protected] +509 2813-8008, +509 3486-6966

Ibo Lélé[email protected], +509 2514- 0166 2940- 8503

Ideal Villa Hôtel-ATHDelmas 53 # 6 [email protected]+509-2943-0470

Karibe Hô[email protected] / 3701- 1140 www.karibehotel.com

Kinam Hô[email protected] , [email protected] +509 2944- 6000 / 2945- 6000 ww.hotelkinam.com

Kingdom Hotel Tabarre 36 19, Rue Sol Solon3 455-7822 / 2 943-2385 La Réserve Guest House-ATH +509 3452-3065 / 3510- 5026 Le Montcel-ATH(Kenscoff- Belot)www.montcelhaiti.com

Port-au-Prince

Jardin Sur Mer-ATHRoute nationale # 2, Aquin, Sud Tél : (509) 3119-8686/ 2270 1051E-mail:[email protected]

L’Amitié Guest House : (Ti Mouillage, Cayes Jacmel)(509) 2942-7156 / 3417-7582

La Colline Enchantée (Marigot- Jacmel)[email protected]+509 3703-0448 / 3701-96 97

Manolo Inn (Petite Rivière de Nippes)[email protected]+509 3461-7108 3768-2059 / 3752- 38383727- 0201

Port Morgan-ATH(Ile a Vache)[email protected], www.port-morgan.com +509 3921-0000 3922-0001 / 3663-5154

Relais du Boucanier (Port-Salut)[email protected]+509 3558- 1806 / 3720-11443702- 1066 / 3554-1806

Le Recul (Camp Perrin)[email protected]+509 3454-0027 / 3727-3589


+509 3701-4777 3701-1744 / 3702-7202

Le [email protected] [email protected]+509 2943- 0303

Le [email protected],[email protected]+509 2814 6000 www.plazahaiti.com

Montana Suite Horizon-ATHRue F. Cardozo +509 3880 6610

Palms Résidence -ATHEmail: [email protected]él : 3706-7342 / 454 0053

Paradis des Receptions & Hotel Frere 292 940-6624

Prince Hô[email protected]+509 2517- 05973791- 1549/ 2944- 0422

Royal Oasis115 Avenue Panaméricaine, Pétion-Ville (509) 29 40 62 74

Servotel-ATHRte De L’Aéroport, Maïs Gaté.Email:[email protected]él: (509) 2812-7500

The Inn at Villa BambouPort-au-Prince+509 2 813-1724www.villabambouhaiti.com

The Lodge-ATHFurcy +509 2510 9870 3458 5968 The Palm Inn Hotel Delmas 31 3, Rue Hatte 3 2 513-4810 / 2 519-0700www.palminnhotel.net Villa Cré[email protected]+509 2941- 1570 / 2941- 1571 2941- 0965 / 2941- 1040

Villa Ban-YenValue (between Grand Goave & Petit Goave)[email protected]+509 3420-2091/2941-2091

Visa [email protected] +509 2813- 0777 / 2510- 3424www.visalodge.com

Agence Citadelle American Express Travel - [email protected]+509 2940 5900 / 3445 5900www.agencecitadelle.com

Go Haiti Tours [email protected]+509 2941 0742

Uniglobe - ATH [email protected]+509 2941 0742

Voyages Lumière - [email protected]+ 509 3607 1321www.voyageslumiere.com

Voyages Plus [email protected]+509 3443 0823 / 2940 0484

ReceptiveOperators

Art Galleries

Collection Flamboyant Galerie d’Art9 Rue Darguin¸[email protected] 3 909-9231 / 3 555-9398

Expressions Art Gallery55, Rue Metellus, PV2 256-3471 / 3 [email protected] www.expressionsgaleriedart.com

Festival Arts43, Rue Magny, PV 3 551-7311 / 3 [email protected]

Galerie Marassa-ATH17, Rue Lamarre, PV 3 558-8484 / 4 [email protected] www.galeriemarassa.com

Galerie Monnin-ATH19, Rue Lamarre, PV2 257-4430 / 3 [email protected] www.galeriemonnin.com

Galerie Nader50, Rue Grégoire, PV2 257-0855 / 3 [email protected] www.galerienader.com

L’Atelier Boutique Fondation TheardFermathe 592 513-9874

Les Ateliers Jerôme68, Angle des Rues Rebecca & Lamarre, PV2 513-5362 / 3 [email protected] www.lesateliersjerome.com


Air Canada+509 2810 5857 www.aircanada.com

Air France - ATH+ 509 3115 5000 www.airfrance.ht

American Airlines+509 2229 6000 www.aa.com

Continental Airlineswww.continental.com

Copa Air+509 2940 2326 / 29402327 www.copaair.com

Delta Airlines- ATH+509 2943 3582/2816 1666

Insel Air International- ATH +509 2813 0403 www.fly-inselair.com

Mission Aviation Fellowship +509-3791-9209 www.mafhaiti.org

SALSA d’HaitiToussaint Louverture Int’l airport+509-2813-1222

Spirit Airlines + 509 2940 4421 / 2940 4422 www.spirit.com Tortugair + 509 2812 8000

Turks & Caicos Airways www.airturksandcaicos.com

Pharmacies

Obonsoins 107, Rue Louverture, PV + 509 2512 5260 / 3800 3737

Pharmacie du Boulevard 1, Angle Blvd. du 15 Octobre & Rue D. Lespinasse, PAP + 509 3459 6553 / 3808 9050

Pharmaximum 12, Rue Ogé, PV + 509 2816 0116

Polyclinique 48 408, Auto Route de Delmas OPEN 24/7 + 509 2942-0068 / 3694-2078

Capital Coach Lines [email protected] +509 2 512 5989 / 3 455 1777Caribe Tours [email protected] +509 2 257 9379 /3 785 1946Terra Bus [email protected]

Transborder Bus Lines

Avis20, Rue Mais Gaté, Route de l’Aéroport+ 509 2229 6399/ 2941 5555

Budget Rent-a-CarAngle Rue Léonard & Route de l’Aéroport+ 509 2813 1094 / 3856 4988

Dollar Rent-a-CarBlvd Toussaint Louverture, Route de l’Aéroport+ 509 2813 1800 / 3724 0950

Europcar 13, Blvd Jean-Jacques Dessalines, PAP+ 509 2518 5555 / 2518 5556

HertzRoute de l’Aéroport+ 509 3779 0700 / 2816 0700

Secom564, Route de Delmas+ 509 2942 2940 / 2942 2941

Car Rental

Airport Shuttle Service

Airport Express+ 509 3445 5902

Agence Citadelle – [email protected]+509 2940 5900 / 3445-5900

Chatelain Tours – [email protected]+509 3701-4570

Francheco Agence de Voyage – [email protected]+509 2940 1168Goeland Voyages – [email protected]+509-2511 3883

Harmony Tours & Travel Agency – [email protected]+509 2813-0533

Multivision Agence de voyage – [email protected]+509 2941-0110

Napolitano Travel Service – [email protected]+509 2940-0750 / 2940-1402

Sans Souci Agence de voyage – [email protected]+509 1813-1564

Uniglobe – ATHEmail: [email protected]él: (509) 3623-1418 / 3428-0770

Aerolineas Mas + 509 3704 4560www.aerolineasmas.com

Air Caraïbes - ATH+509 2813 1037 www.aircaraibes.com

Airlines

Travel Agencies

ATH MEMBERS Agence CitadelleAir CaraïbesAir FranceAir Transat / HAMASERCO S.A.Aldy HôtelAuberge du Rayon VertB&B Comfy InnBallet Bacoulou d’HaïtiBerling S.A. / Rhum Vieux LabbéBlue Mango S.A.Brasserie La CouronneCap Travel ServiceCARABIMMO S.A. (Best Western)Ceramex S.A.Châtelain ToursClub Indigo

Coconut Villa HôtelColes Distributions S.A.Cormier PlageCulinary by DesignDelta AirlinesDynamic Car Rentals S.A. / HERTZEncocha S.A.Francheco Agence de VoyageGalerie MarassaGalerie MonninGoeland Agence de VoyageHabitation HattHarmony Tours & Travel AgencyHôtel El RanchoHôtel Ibo Lélé

Hôtel KaribeHôtel l’Ermitage de Pan-diassouHôtel Le XaraguaHôtel Villa CréoleIdéal Villa HôtelImprimerie Henri Des-champsInsel AirIPHASA S.A.Jardin sur merKaliko BeachKinam HôtelLa Réserve Guest HouseLe MontcelLe Plaza HôtelLe Relais du ChateaublondLe Ritz

Les 3 DecksMontana HôtelMosaïques GardèreMoulin sur merMultivision Agence de VoyageNABATEC S.A.Napolitano Travel ServiceNavette S.A.Papaye RestaurantPalm RésidenceParc Historique Canne à SucrePort MorganPrince HôtelQuartier LatinREBO ExpressoRêves et Voyages

Royal OasisSans Souci Agence de VoyageSecom S.A.SirepToursSociété du Rhum Barban-courtSociété Labadie Nord (SOLANO)SogecarteThe LodgeThe Petionville ClubUniglobe S.A.UNIPROVisa LodgeVoyage Plus CapVoyages LumièreWahoo Bay Beach


magic haiti - 19th edition

Documents

causwhy haiti

roxane kerbymagic haiti

issue of magic haiti

piece of haiti home

test of time cover photo

caus table

local goodies6282832

local twist