Times of the Islands Summer 2015

TIMES 

OF THE 

ISLANDS 

SAMPLING THE SOUL OF THE TURKS & CAICOS ISLANDS SUMMER 2015 NO. 111 

CONCHA WONCHA WOW! 

Tour honors TCI’s infamous conch 

THE END OF THE CHAIN 

Exploring Great Sand Cay 

WORDS TO THE WISE 

Advice for condo investors

PA RALLEL23 

T H E C O O L S I D E 

O F C L A S S I C 

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contents 

Departments 

TIMES 

OF THE 

ISLANDS 

SAMPLING THE SOUL OF THE TURKS & CAICOS ISLANDS SUMMER 2015 NO. 111 

Turks And Caicos 

TurksAndCaicosProperty.com 

Real Estate 

10 From the Editor 

15 Around the Islands 

The End of the Chain 

Story & Photos By John Galleymore 

33 Faces & Places 

Nepal Earthquake Relief Fundraiser 

48 Real Estate 

Words to the Wise 

By Neil Molyneux, Graham Thompson 

Photos By Steve Passmore, Provo Pictures 

66 Business 

Building on a Budget 

By Kathy Borsuk 

Photos By Steve Passmore, Provo Pictures 

70 Shape Up 

Worksite Wellness 

By Tamika Handfield, Nutrition in Demand 

Fitness and Health 

By Josh Williams, Okeanos Fitness 

72 About the Islands/TCI Map 

77 Where to Stay 

79 Dining Out 

82 Classified Ads/Subscription Form 

Features 

34 All’s Well That Ends Well 

Story & Photos By B Naqqi Manco 

40 Concha Woncha Wow! 


Photos By James Roy, Paradise Photography 

Green Pages 

24 Keeping Tabs on Turtles 

By Charlotte de Fontaubert, Heidi Hertler, 

Aaron Henderson, and Anela Akiona 

29 Going Strong: TCI Reef Fund 

Story & Photos By Don Stark 

Astrolabe 

56 A Fishy Story 

By Dr. Randel Davis 

Photos By Jean-Francois Chabot 

60 Sandy’s Legacy Lives On 

Interview By Dr. Donald H. Keith 

6 www.timespub.tc 

On the Cover 

Desmond Missick demonstrates how the conch shell 

can be blown as a horn. It was used practically to 

signal, warn, or communicate, yet also serves as a 

musical instrument. This photo was taken by Master/ 

Craftsman Photographer James Roy of Paradise 

Photography (www.MyParadisePhoto.com). For more on 

conch, read the story starting on page 40. 

15 

JOHN GALLEYMORE 

Mandalay Villa 

Completed in 2012 this one-of-a-kind estate on sought 

after Long Bay Beach sets the standard for luxurious 

living in the Turks & Caicos. Features include “drivethrough” 

gate house, travertine driveway lined by fruit 

trees, multi-level infinity pool with central lounge 

and waterfalls, Creston smart home technology, and 

sumptuous furnishings. There’s nothing like it! 

US$15,000,000 

Kinamwei 

5BR / 5 BTH villa on 1.4 acres with 280 feet of ocean 

frontage and a private beach! Kinamwei and its adjacent 

2 BR guest cottage both face west capturing perfect 

sunsets. With 2 buildings, over 5,000 sq. ft. of elegant 

living space, jacuzzi; swimming pool; private beach 

and large private setting this is a true trophy property 

which delivers a lot for the listed price. 

US$2,995,000 

Grace Bay Development Site 

Beachfront site between The Mansions and Villa 

Renaissance. Suitable for condo development (resort 

or residential), a boutique hotel or for an estate home in 

an incredible setting. There is a two storey residential 

building on the southern portion. Prime Grace Bay 

location. A resurgent tourism industry and a busy real 

estate market mean the timing is now perfect. 

US$6,000,000 

North Brae Villa 

4BD/4BTH “Spanish-inspired” mansion built in 

2007 on the beach in Thompson Cove w/ boat dock. 

Exceptional and unique - custom staircases; custom 

metal-work; extensive use of Brazilian hardwood and 

mahogany. Its all here - formal dining room, “luxury 

fitted” kitchen, etc. All centered on the infinity pool and 

jacuzzi the ocean beyond. 

US$3,100,000 

Villa Alizee 

This 5 BR property comes with an undeveloped 

0.7 acre site between it and the beach - perfect for a 

second villa. Villa Alizee enjoys 270 o views of Sunset 

Bay and Chalk Sound. It is fully operated as a luxury 

vacation rental with a gorgeous pool is surrounded 

by a coral stone terrace and a tile roofed covered 

gazebo. Westward orientation captures the sunsets. 

US$2,950,000 

Grace Bay Beach House 

3 storey, 5 BR / 4.5 BTH villa with pool on an acre 

of Grace Bay beach. Miles of powdery white sands at 

your doorstep, snorkeling on Smith’s Reef right in front 

and v. close to Turtle Cove Marina, restaurants and 

shops. Dazzling views of turquoise waters from the 3rd 

floor wrap around balcony. Operated as a short-term 

vacation rental - enquire for info on earnings. 

US$2,950,000 

Bernadette Hunt 

cell ~ 649 231 4029 | tel ~ 649 941 3361 

Bernadette@TurksAndCaicosProperty.com 

Bernadette is an Irish qualified attorney who 

began practicing law in the Turks & Caicos in 

1997. Working in a general practice she dealt with 

conveyancing, immigration, licensing, company 

and trust formation and estate planning. In 2000 

she co-founded Turks & Caicos Property, Ltd. 

(“TCP”) taking the lead on sales and dividing 

her time between law and real estate. 

Bernadette retired from law in 2007 to focus 

exclusively on what was already a successful 

real estate business. Since then, based on 

independent MLS data, she is the only TCI 

agent with active sales (i.e. introducing the 

buyer) exceeding US$100 million. Her gross 

sales figures and transaction numbers are also 

unrivalled. This proven level of efficiency, 

experience and up-to-the-minute information 

provides a platform for quality service that you 

can count on every time. 

TCP is the leading independent real estate 

brokerage in TCI with offices located on 

Grace Bay Rd., at Ocean Club West and at the 

Alexandra Resort. TCP’s reputation and success 

has been earned over time through the dedication, 

enthusiasm and consistent performance of 

Bernadette and the Turks & Caicos Property 

team. Bernadette works 6 days a week from her 

offices in Grace Bay and delights in meeting 

new people and making new contacts. 

Call Bernadette if you would like to find out a 

little more about owning real estate in the Turks 

& Caicos Islands. 

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from the editor 

The Leading Private Bank in the Turks and Caicos Islands 

Where values are growing 

KATHY BORSUK 

David Bowen demonstrates how to play the ripsaw, one of the TCI’s 

unique musical instruments. 

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Investment Strategies • Foreign Exchange 

Stocks/Equities • Precious Metals 

Fixed deposits/CD’s • International Transfers 

Planting the Seeds of Identity 

During my Concha Woncha tour experience this spring, we enjoyed a cultural presentation by David Bowen. I’ve 

known David for a long time, but had never heard him speak. His message touched my heart. David reiterated that a 

group of people cannot move forward with purpose unless they have a balanced sense of identity, a strong rooting 

in their past. A nation’s culture and history are among their most important treasures. 

Times of the Islands has long tried to present to our readers, whether abroad or at home, elements of the Turks 

& Caicos’ fascinating history and one-of-a-kind local culture. It’s been my goal as editor for the last two decades. 

And I have seen positive changes in the populace, as Islanders, especially youngsters, grow in national pride, holding 

more dearly the customs, foods, music, stories, songs, handicrafts, idioms, values, and shared history that sets them 

apart from the heady and rapid influx of foreign influences. 

I credit David’s endless enthusiasm, hard work, and first-rate example for sowing the seeds of cultural pride and 

identity. Of course there have been many “farmers” who continuously water, fertilize, and hoe these seeds, hoping 

for a bountiful harvest now, and in the future. 

Read on, to find the seedlings sprouting in the pages of this issue. 

Kathy Borsuk, Editor 

timespub@tciway.tc • (649) 946-4788 


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TIMES 

MANAGING EDITOR 

Kathy Borsuk 

OF THE 

ISLANDS 

ADVERTISING MANAGER 

Claire Parrish 

around the islands 

CONTRIBUTING WRITERS 

Anela Akiona, Kathy Borsuk, Dr. Randel Davis, Charlotte de 

Fontaubert, John Galleymore, Tamika Handfield, 

Aaron Henderson, Heidi Hertler, Dr. Donald H. Keith, 

B Naqqi Manco, Neil Molyneux, Claire Parrish, Pat Saxton, 

Don Stark, Candianne Williams, Josh Williams. 

Love your home 

CONTRIBUTING PHOTOGRAPHERS 

Kathy Borsuk, Sean Brady–Kaieri Photography, 

Jean-Francois Chabot, Barbara Currie Dailey, 

Charlotte de Fontaubert, John Galleymore, Heidi Hertler, 

B Naqqi Manco, Megan Nash, James Roy–Paradise 

Photography, Steve Passmore–Provo Pictures, Pat Saxton, 

Martin Seim, Don Stark, Candianne Williams. 

CONTRIBUTING ARTISTS 

Susan Spellman, Wavey Line Publishing 

PRINTING 

Franklin-Dodd Communications, Hialeah, FL 

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To learn more, visit us online or call 1.649.941.4394 

Times of the Islands ISSN 1017-6853 is 

published quarterly by Times Publications Ltd. 

Copyright © 2015 by Times Publications Ltd. All rights reserved 

under Universal and Pan American Copyright Conventions. 

No part of this publication may be 

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The top of Tower Hill offers this view of Great Sand Cay, the literal tip of the Turks Islands. 

The End of the Chain 

Great Sand Cay beckons this explorer. 

Story & Photos By John Galleymore 

My exploration and adventure-seeking expeditions have taken me to just about every land mass in the 

Turks & Caicos Islands, and I am often asked, “What’s the furthest you’ve ever been?” In miles covered, that 

would be my recent South Caicos to Providenciales walk, but in terms of “furthest away,” that honor must 

go to a small island that really should be crowned “the jewel in TCI’s crown.” 

14 www.timespub.tc Times of the Islands Summer 2015 15

Great Sand Cay is a tiny island nearly ten miles from 

Salt Cay. It literally is the last land mass in the Turks & 

Caicos chain. Next stop is the Dominican Republic some 

one hundred miles across the Silver Banks. Getting here 

is no easy feat, but well worth it, and I was fortunate 

enough recently to be able to enjoy some time on its 

deserted shores. 

Base camp will be Salt Cay. An easy thirty minute 

flight from Providenciales brings you to this enchanting 

little island, steeped in history and oozing charm. Its historic 

salinas, wild donkeys, friendly people, and easy way 

of life explain why Salt Cay is fast becoming a “must see” 

for many a TCI vacationer. 

The cessation of the salt industry in the 1960s should 

have been the death knell for Salt Cay. Yet although many 

have left over the years, the community’s hardworking 

spirit means that the residents (about 60 souls) have 

adapted to serve the tourists who now frequent the 

island. 

Whale watching is a very popular activity. I was enjoying 

the magnificent humpbacks that migrate through the 

Turks Island Passage every winter when I was first introduced 

to Great Sand Cay. I was on a boat operated by Salt 

Cay Divers. We stopped for just an hour and I vowed to 

return one day to explore Great Sand Cay in more detail. 

The Crystal Seas Adventures boat is both stylish and functional. 

This time around I chartered a boat from Crystal Seas 

Adventures. Its proprietors made time from their busy 

whale watching and fishing schedule to drop me at Sand 

Cay for a magical trip. 

It’s an early start and the sun has barely risen above 

tiny Dean’s Dock on Salt Cay as I load my supplies of 

food, water, and equipment into the boat and we set off 

for the forty-five minute trip across an ocean that lies like 

glass in front of us. 

The “crowds” can’t diminish the beauty of the large bay at Great Sand Cay. 

The author viewed this lovely sunset from Tower Hill, on which stands the rusted remains of 

an old lighthouse, now the perfect perch for an osprey nest. 

16 www.timespub.tc

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In no time at all we round the headland on the northern 

tip and although I am excited to be here, I can’t help 

feeling a sense of disappointment when I see six small 

yachts at anchor in the sheltered bay. It should come 

as no surprise to me, as this cay is a popular stopping 

off point for those sailing to and from the Dominican 

Republic. I almost feel cheated having to share this little 

spot of paradise! 

With all gear ashore and the Crystal Seas boat on its 

way back, I am relieved to see no other people on the 

beach—they must still be on board their floating homes. 

I set up a sun shade and lay out all my gear. I know even 

if someone from the yachts comes ashore while I am 

walking it will be untouched and perfectly safe—it’s the 

unwritten rule of fellow adventurers! 

I am on a beach that faces west, and it is probably the 

widest beach I have ever seen. This must be what gave 

the cay its name. I have high ground to the north and 

south and I set off south to explore and get my bearings. 

The beach is hard-going as the sand is soft and deep. I 

could make easier progress inland walking through the 

low scrub, but Sand Cay is a nature sanctuary and I want 

to leave as little impact as possible. I think of ground 

nesting birds and fauna that may be affected by my presence 

if I switch tracks. I soon reach the furthest tip of the 

cay; the entire island is only one and one-half miles long 

and three hundred yards wide, so it’s taken just minutes 

to walk to the end. 

The southern tip morphs into a rocky headland. 

Above me on the sandy limestone cliffs I spot large iguanas 

scuttling away, no doubt annoyed at having their 

sunbathing disturbed! As I clamber over the iron-shore 

rocks, waves crash below me and although this is rugged 

terrain, it is gorgeous. At the tip is a place often called 

“Looking Glass Rock” and I sit here a while and just enjoy 

the view. 

I work my way around to the windward side and start 

walking back north. Here all sorts of debris has accumulated 

over the years, washed up from miles away, and 

I pick my way through a thousand items carelessly discarded 

by man. 

I am soon back close to my start point and I climb the 

second hill at the north end. I had spotted some remains 

and these mangled structures turn out to be some sort 

of lighthouse. With iron beams now rust covered and 

lights redundant, it serves only as a look-out perch for an 

osprey or two. 

As I push over the hill I find myself overlooking a wide 

shallow creek. I can spot nurse sharks gliding through 

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Looking Glass Rock, aptly named, lies along Great Sand Cay’s rugged coastline of ironshore rock and crashing waves. 

the calm water and a small, low headland that is actually 

separated from the land where I stand by a channel of 

rushing water just ten feet wide. I wade across to this 

“second” island and look back across the creek to the old 

lighthouse atop the hill. I can just spot a moving mast, so 

am grateful that at least one yacht is leaving! 

An abandoned lighthouse atop the cay’s tallest point now serves as 

a lookout for osprey. 


I start to walk back along the western coastline and 

have to climb the hill once more, past the old tower. As 

I stand here and look down at the amazing water, an 

osprey gives me a fly-past and I manage to get a picture 

as it soars past. 

As I summit the hill, I see that ALL the yachts have 

left! And I am rewarded with a view like no other. The 

entire length of Sand Cay is laid out in front of me—calm 

stunning water, powder-soft sand with only my footprints, 

and a peacefulness surrounding me that no spa 

on earth could ever replicate. 

I drop back down to the beach and my camp. I sit and 

look out at a vista like no other. I can just make out the 

mast of the last yacht slipping over the horizon and I soak 

up the solitude and tranquility. The sun is starting to set 

and I relax on the beach daydreaming about all the past 

visitors here and wonder too if they found it as captivating 

as I do. 

Sand Cay obviously gets a lot of passing traffic but 

I was told a story of a sailor who risked his job to come 

here . . . and not for the scenery! John Delaney, from 

England, had captained many vessels. The story goes that 

on one voyage, a crew member became ill and before 

dying, confessed to Delaney that he was once a pirate. 

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The author’s simple camp proved an ideal spot to sleep under the stars. 

Island followed. Some years later, Delaney told the story $10,000 as a goodwill gesture) other documents dictate 

to his crew on the Rechab and as a result, the ship slipped that “divining rods and shovels failed to produce anything,” 

they gave up and headed for home. 

out of St. John in the fall of 1850 and “fetched up” off 

Great Sand Cay. Here the story differs. While some say A mysterious and more recent addition to this story 

he recovered $150,000 in treasure (and even left behind is one told by an elderly Salt Cay resident. When he was a 

young boy fishing with his father, they witnessed a barge 

land on Sand Cay with a bulldozer and other earth moving 

equipment. After some day’s activity, and just as authorities 

were arriving from Grand Turk to investigate, the 

would-be treasure hunters abandoned all their equipment 

on Grand Turk and left in a private plane, never to be 

seen again! 

With fading stories of swashbuckling pirates in my 

head, I decide to climb the hill and watch the sunset, and 

I am rewarded with stunning views once more. 

The sun dips below the horizon and the sea is dead 

calm. But this tranquility can be deceiving, as thousands 

of ships have been lost in these waters. Once away from 

the deep Columbus Passage, reefs and coral heads await 

the unsuspecting! In fact, the famous wreck of HMS 

Endymion lies just south of here and I have seen a chart 

from the mid 1700s that shows another warship wreck 

close by too. These are both in shallow waters, so who 

knows what is at the bottom of the seven thousand footdeep 

passage! 

The sun sets and I sleep under the stars, both bugfree 

and care-free. After a dawn swim, I spot the Crystal 

Seas boat in the distance. A quick call by marine radio 

and I am safely on board. 

The trip back to Salt Cay offered a final surprise—a passing whale 

swam alongside the boat for a few moments. 

As we head around the point and back to Salt Cay, a 

passing visitor swims alongside for a few moments . . . 

it’s a fitting end to a priceless trip. a 

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green pages 

green pages newsletter of the department of environment & maritime affairs 

newsletter of the department of environment & maritime affairs 

head office: church folly, grand turk, tel 649 946 2801 • fax 649 946 1895 

• astwood street, south caicos, tel 649 946 3306 • fax 946 3710 

• national environmental centre, lower bight road, providenciales 

parks division, tel 649 941 5122 • fax 649 946 4793 

fisheries division, tel 649 946 4017 • fax 649 946 4793 

email environment@gov.tc or dema.tci@gmail.com • web www.environment.tc 

HEIDI HERTLER 

Turtles are commonly observed in the near shore reefs around the Turks & Caicos Islands. 

MEGAN NASH 

This intrepid turtle hatchling is making its way to the sea. 

Keeping Tabs on Turtles 

Beach profile monitoring for marine turtle nesting areas. 

By Charlotte de Fontaubert, Heidi Hertler, Aaron Henderson, and Anela Akiona 

Near shore coral reefs are extremely productive, supporting 

most of the TCI economy, either through fisheries 

or tourism, along with resident and transient marine turtles. 

TCI waters support regionally significant foraging 

aggregations of green (Chelonia mydas) and hawksbill 

(Eretmochelys imbricata) turtles, and, to a lesser extent, 

loggerhead (Caretta caretta) turtles, all species which 

have been designated as endangered or critically endangered 

by the International Union for the Conservation of 

Nature (IUCN). They are also listed under Annex I of the 

Convention on International Trade in Endangered Species 

(CITES), and while this listing protects these species from 

international trade between parties to CITES, they are still 

harvested throughout the Caribbean, largely for domestic 

consumption. Marine turtles utilize a variety of habitats 

throughout their lives including sandy beaches, coral 

reefs, seagrass beds, and other shallow nearshore foraging 

areas. 

Sea turtles are one of the most ancient groups of 

animals. They are primarily found in warm and temperate 

waters around the world. Many migrate over 1,000 

miles from feeding grounds to nesting beaches, the same 

beaches from where they were born. Female green turtles 

mate every two to four years, usually in June through 

September; while female hawksbills breed every two 

years, usually in April through November. Sand temperature 

determines the sex of the turtle, where below 30ºC is 

predominantly male and above is predominately female. 

Hatchlings emerge at night from buried nests to make 

their way to the sea. Turtles feed on jellyfish, seaweed, 

crustaceans (crabs and shrimp), sponges, and algae, all 

of which are abundant around the Turks & Caicos Islands. 

Whilst the full extent of the impacts of climate change 

on marine and coastal ecosystems is hard to predict in 

any significant detail, many of these impacts have already 

been observed and felt, globally and in the Turks & Caicos. 

For instance, sea-surface temperatures have increased, 

sea-level has measurably risen, current pattern changes 

have been documented, and even water pH balance has 

changed as a result of ocean acidification. These impacts 

are of great concern for the survival of marine turtles. 

Temperature profoundly influences many aspects of 

marine turtle life behavior and distribution, from adults’ 

distribution to sex ratios of hatchlings. Elevated sea 

surface temperature and changes in precipitation affect 

turtle growth rate, nesting periodicity and onset of nesting 

season, incidence of disease, and change predator 

distribution and prey abundance. Sea-level rise affects 

beach erosion pattern and size, thus reducing nesting 

site option and success. Altered strengths and locations 

of sea-surface currents affect migration patterns and alter 

distribution of juveniles. 

The Turks & Caicos Islands (TCI) are an archipelago of about forty limestone islands. Most of the land 

habitat is scrub lands. The mangrove forests, seagrass ecosystems, salt flats and coral reefs that line the 

coast are among the most biologically productive coastal tropical systems, functioning as both nurseries 

and refuge from predators. Scattered between these coastal ecosystems and limestone cliffs are white 

sand, isolated beaches, proven to be ideal for turtle nesting. 


Times of the Islands Summer 2015 25



CHARLOTTE DE FONTAUBERT 

HEIDI HERTLER 

Left: Students and SFS CMRS interns visit a beach along the Caicos Banks previously identified as a turtle nesting beach. Long trips are 

rewarding when nesting tracks and undisturbed nests are identified. 

Right: An Extech Lux light meter is used to record intensity at sand level near potential nesting sites. 

It is within this context that the School for Field 

Studies Centre for Marine Resource Studies (SFS CMRS) 

has launched an innovative project, funded in part by 

the Curtis and Edith Munson Foundation and supported 

locally by Ambergris Cay, to monitor changes in the profile 

of beaches where marine turtles are known to nest. 

In addition, SFS CMRS carries out a capture and tag program 

focusing on site fidelity (areas used by individuals) 

and growth rates. The project follows an innovative yet 

very simple and inexpensive methodology, which was 

originally developed by the World Wildlife Fund (WWF) 

with a view to encourage the collection of consistent, 

comparable, and reliable data on marine turtle nesting 

beaches throughout the world. The methodology is relatively 

labor-intensive; however, the tools used are quite 

cheap and easy to procure, thus ensuring the possible 

adoption of this methodology in the most basic settings. 

Led by the Centre Director, Dr. Heidi Hertler, and Research 

Fellow, Dr. Charlotte de Fontaubert, the project has been 

implemented with a series of interns and students participating 

in the SFS study abroad program. The beach 

profiles can be compared throughout the year to account 

for seasonal variations, and over time, as the impacts of 

climate change become more acutely felt. 

Nine beaches historically or currently used as turtle 

nesting sites on the Caicos Banks are regularly visited. 

Beach profiles are measured to monitor change in beach 

area and erosion and accretion patterns over time. Beach 

characteristics include beach width, slope, and characteristics, 

and shading. Temperature loggers were installed 

near potential nesting sites to monitor changes in temperature 

annually and to collect long-term data. SFS CMRS 

is also monitoring weather conditions, including rain, 

temperature, and solar radiation. 

The project methodology requires the researchers to 

measure the distance and angles between different segments 

of each beach, all the way up to the vegetation line 

and down to the watermark. A beach typically has a backshore, 

foreshore, and nearshore and all these areas are 

carefully measured. Two different techniques are always 

used in parallel, the so-called Emery and Abney methods. 

The Emery method requires two people to hold measured 

poles and to extend a transect line and a simple line 

equipped with a level, and to measure both the distance 

and the height difference between the poles. This provides 

useful three-dimensional data about the beach. (See 

Figure 1 below). The sand characteristics are made up of 

temperature, color, particle size, and moisture content. 

Elevation (m) 

3 

2.5 

2 

1.5 

1 

0.5 

0 

0 5 10 15 20 25 30 35 40 

Beach Horizontal Width (m) 

13-Jul 

14-Jan 

14-Jul 

13-Oct 

14-Apr 


Clockwise from top: Green turtles are among those in TCI on the CITES “endangered species” list. SFS faculty member Dr. Aaron Henderson 

takes DNA samples from turtles captured by students. Sand samples are brought to the lab where they are dried to determine moisture 

content and grain size. 

All affect the rate at which heat is exchanged between 

the surface and the turtle nest. Beach temperatures vary 

among beaches and seasonally. (See Figure 2 opposite.) 

The average temperature of beaches associated with an 

undeveloped coast (purple line) is greater than near developed 

coast (green line). Orientation of the beach plays a 

role in this and further investigation is underway. We are 

also discovering that all beaches are not the same with 

respect to sand grain size. 

Temperature (oC) 

35 

34 

33 

32 

31 

30 

29 

28 

27 

26 

25 

Jul-13 Aug-13 Oct-13 Dec-13 Jan-14 Mar-14 May-14 Jun-14 

Date 

HEIDI HERTLER CHARLOTTE DE FONTAUBERT 





The School for Field Studies 

Center for Marine Resource Studies 

On South Caicos, a unique opportunity to study and 

monitor long-term environmental changes was seized 

upon by The School for Field Studies’ Center for Marine 

Resource Studies (SFS CMRS). The School for Field 

Studies (SFS) is a US-based academic institution that 

provides multidisciplinary, field-based environmental 

study abroad opportunities to undergraduate university 

students. Each SFS program (nine in total) highlights a 

different region of the world, with its own distinct 

cultural and ecological characteristics and unique environmental 

challenges. 

Faculty and students at the SFS CMRS on South 

Caicos work in close cooperation with local partners 

including the TCI’s Department of Environment and 

Maritime Affairs (DEMA), TCReef Inc. (www.tcreef.org), 

and local fishermen and processing plants to protect 

and enhance the management of the island’s coral reefs 

and other marine resources. 

SFS CMRS recognizes the importance of studying climate 

change impacts on local ecosystems by including 

related projects in program and research components. 

Likely, and already observed, impacts of climate change 

to marine and coastal ecosystems include those linked 

to temperature change on organism metabolism, water 

chemistry including carbonate cycle, precipitation 

change on water balance, and wind and water circulation 

pattern changes. Long term data collection is a 

crucial element of observing and understanding such 

impacts, beneficial to stakeholders and essential to policy 

makers. a 

We are continuing to investigate other variables that 

will impact turtle nesting success now and in the future. 

Once all the data have been collected, covering at least 

two full years, the results of this research will be aggregated 

with those of sister projects around the world, thus 

allowing for comparison of the situation in the Turks & 

Caicos to that in other, far away areas where marine turtles 

nest and even in different oceans. 

In addition to our beach profiling, Dr. Aaron Henderson 

leads SFS CMRS staff and students on surveys of the 

marine turtle population around South Caicos. Turtles are 

captured, measured, and, if not already, tagged with flipper 

and Passive Integrated Transponder (PIT) tags. Turtle 

movement is also tracked using Lotek Lat1400 tags from 

which we can determine in what environments they roam, 

i.e. banks, shallow reefs, or deep reefs. DNA samples also 

help to understand better the local population. 

Maintaining healthy habitats for marine turtles in a 

changing climate can have ecological, social, and economic 

benefits. Healthy ecosystems provide protection for 

additional species and continue to supply resources to 

coastal communities. Understanding the impacts on the 

natural resources of the TCI make us better equipped to 

help sustain marine populations dependent on them. a 

The healthy and colorful reefs that line Turks & Caicos shores are one of the country’s most precious commodities. 

SEAN BRADY–KAIERI PHOTOGRAPHY 

To learn more about the SFS program, go to http:// 

www.fieldstudies.org/tci. 

Going Strong 

The Turks & Caicos Reef Fund celebrates five years of positive impact. 

Turtle tracks are commonly documented during sampling events. 


Story & Photos By Don Stark, Chairman, Turks & Caicos Reef Fund 

Environmental protection in the Turks & Caicos Islands has been a hit or miss affair for many years. 

The Department of Environment and Maritime Affairs (DEMA), the governmental agency responsible for 

environmental protection, has been chronically underfunded and understaffed for more than a decade. 

The so-called Conservation Fund, which no longer exists, served virtually no conservation purpose and 

mostly funded non-conservation projects in the TCI. 





From top: Volunteer Sandi Elder cleans the growth from the snorkel 

trail markers. The cleaned and readable markers were reinstalled by 

dive volunteers. 

With a healthy environment essential to the main 

industry of the Islands, namely tourism, it is a shame that 

the TCI Government does not do more to look after this 

critical asset. But fortunately, volunteers have stepped up 

to the plate to supplement DEMA’s efforts in protecting 

TCI’s most precious commodity. 

Five years ago in May, the Turks & Caicos Reef Fund 

(TCRF) was founded and remains the only active environmental 

non-governmental organization in the Turks 

& Caicos Islands. For five years, the not-for-profit organization 

has raised money through private donations, 

memberships, retail sales, and fundraisers to help preserve 

and protect TCI’s environment. It is a volunteer run 

and operated organization, and because of this fact, TCRF 

has pledged to put at least 85% of every dollar raised into 

conservation and environmental protection projects. 

TCRF has accomplished a great deal in its first five 

years. In late 2010, the TCRF completed its first project, 

which was the restoration of the snorkel trail at the Bight 

Reef in front of Coral Gardens Resort. The snorkel trail, 

consisting of ceramic trail markers attached to reef balls, 

were installed a decade earlier by a group of volunteers. 

The purpose of the snorkel trail markers is to educate visitors 

about coral reefs and the organisms that live on the 

reefs. Years of neglect had left most of the trail markers 

unreadable due to silt and growth of marine organisms 

(corals, sponges, barnacles, etc.). Some of the markers 

and their reef ball mounts were damaged and in need of 

repair. 

The project involved removing all the snorkel trail 

markers and bringing them to shore where a team of 

volunteers worked diligently to remove the material that 

made them illegible. Another team of volunteer divers 

repaired reef ball mounts. When the markers were clean 

and readable, the dive volunteers reinstalled them. Since 

that time, volunteers from TCRF have regularly gone into 

the water to clean the trail markers so that they are readable 

by snorkelers. In addition, new signage was installed 

on the beach describing the snorkel trail and providing 

visitors with rules to follow while snorkeling on the site. 

The biggest project that TCRF has undertaken so far 

has been the moorings project. Although it is illegal to 

anchor in the marine protected areas throughout TCI, a 

lack of good moorings for dive, snorkel, and pleasure 

vessels forced watersport operators and others to anchor 

in order to conduct their business. Regardless of how 

careful the boat operators are, damage to the coral reefs 

happens when boats are anchoring every day and in some 

cases, multiple times a day. 

Recognizing that DEMA did not have the resources 

or manpower to fulfill its role of installing and maintaining 

moorings for dive and snorkel boats operating 

in the National Marine Parks and for visiting yachts, 

TCRF approached DEMA and offered to help. In the 

Fall of 2012, DEMA and TCRF signed a Memorandum 

of Understanding which designated TCRF as the lead 

non-governmental organization for the installation and 

maintenance of moorings in the Marine National Parks. 

Since that time, TCRF has worked with DEMA to replace 

all the inappropriate and environmentally unfriendly sea 

floor anchors (such as tractor tires filled with concrete 

and chains wrapped around coral heads) with proper sea 

floor anchors. 

As of April 2015, all of the 50+ dive sites listed on 

the nautical charts now have proper sea floor anchors 

and mooring lines, plus there are nearly 20 new dive sites 

and 13 snorkel boat moorings that have been installed 

by TCRF volunteers. As with anything manmade in the 

ocean, regular maintenance is needed on all these moorings, 

which TCRF has been happily doing with assistance 

from various scuba diving companies. Over the past three 

years, TCRF has invested over $150,000 in the moorings 

project. 

Two other projects to highlight are establishing a 

coral nursery and controlling invasive lionfish. Working 

with MerAngel Ecologic Services, the coral nursery project 

is an effort to save coral specimens that have been broken 

off the reefs during storms or from vessels striking 

or anchoring on the reefs. These coral fragments can be 

used to help restore damaged areas on the TCI reefs or 

to create new near shore artificial reefs using reef balls. 

Reef balls are specially designed concrete structures 

that mimic the normal substrate upon which corals grow. 

In an effort to generate financial support for the coral 

nursery effort, TCRF has initiated an “Adopt-a-Coral” program. 

This provides an opportunity, for a fee of $50, to 

adopt a coral fragment that has been grown in the nursery 

and have that coral transplanted onto the Bight Reef. 

Each adopted coral is tagged with a number so that the 

From top: TCRF volunteers installed new signage on the Bight Reef 

Beach. Proper sea floor anchors replaced environmentally “unfriendly” 

anchors at over 50 mooring sites. TCRF is working with local fishermen 

and restaurants to help control the invasive lionfish. 



faces and places 

Adopter can monitor the growth and health of their coral. 

Lionfish are an invasive species first observed in TCI 

waters around 2006. Since that time they have become 

increasingly populous and pose a serious threat to the 

healthy reefs surrounding the TCI. This is because they 

eat other marine creatures, such as snapper, grouper, 

young lobsters, and parrotfish. Since lionfish will never 

be eradicated from TCI waters, an effort must be made 

to control their population to help protect the commercial 

fisheries. 

To this end, TCRF has been working with local fishers 

in an effort to encourage them to fish for lionfish. 

Although lionfish have a venom in the spines of some of 

their fins, the flesh is poison-free and very good eating, 

being similar in taste and consistency to that of snapper. 

Local restaurants are interested in serving lionfish 

on their menus and a few currently do, but more fishers 

have to be actively fishing lionfish in order to control 

their numbers. This effort is not yet complete, but is one 

of TCRF’s many ongoing projects. 

Other projects that the TCRF has been working on 

include supporting coral monitoring efforts, providing 

scholarships to local students to attend a summer session 

at the School for Field Studies on South Caicos, humpback 

whale research, removal of abandoned (“ghost”) fish 

traps, working with DEMA on swim zone installations, 

and many others. 

There are many other projects that TCRF has completed, 

has underway, or are in the planning stage. Each 

one is tied to the organization’s mission of helping to 

preserve and project the environment of the Turks & 

Caicos Islands. 

In its first five years of operation, TCRF has raised 

over $300,000 and approximately 86% of those funds 

have gone directly into projects undertaken by the organization. 

As TCRF enters its second five years of operation 

it will continue to grow, to raise money and invest those 

funds into environment protection and conservation projects 

throughout the TCI. a 

Above and below right: Organisers, volunteers, and guests raised much needed funds to help Nepal. The April 2015 Nepal earthquake killed 

more than 8,000 people and injured more than 19,000. This was one of several events held in Providenciales to help Nepal. 

Nepal Earthquake Relief Fundraiser 

With the support of local businesses and the community, 

over 350 guests attended a Nepal Earthquake Relief 

Fundraiser on the evening of May 2, hosted by Chopsticks 

Asian Restaurant. The event raised $42,500 to help 

people affected by the April 2015 earthquake in Nepal. 

Highlights included an Asian buffet, $5 cash bar, performances 

by Natasha North from the UK and Dexter Landy 

from Providenciales, a silent auction, raffle prizes, and 

fireworks. Organizers Chris and Sarah Haggie, Ajay Vyas, 

Johanne Karam, and Shona McKenna made sure everything 

ran smoothly on the night. 100% of ALL proceeds 

of this fundraiser were sent directly to help the relief 

effort in Nepal. Funds raised were split evenly between 

Medecins Sans Frontiers and the Chhatrapati Free Clinic 

in Kathmandu. 

By Claire Parrish 

For more information, visit www.TCRF.org. 

From left: Guests peruse silent auction selections. Natasha North performed with Dexter Landy. 



feature 

Opposite page: Several walled wells in North Wells Pond merge as one watercourse when flooded from a productive rainy season. 

Above: Bahama hatpin Eleocharis bahamensis, (slender-stemmed tufts), an endemic plant of TCI and the Bahamas, grows safely out of reach 

of grazing animals in the bottom of a draw well. 

All’s Well That Ends Well 

Wishing on Grand Turk’s North and South Wells. 

Story & Photos By B Naqqi Manco 

Wells present and preserve a special image for humankind. Popular art and media images of traditional 

draw wells—cylindrical stone structures with thatch roofs and a wooden bucket attached to a hand 

crank by a rope—were instantly recognisable to me as a child. This was despite the fact that the only 

such wells I ever actually saw were ersatz replications at theme parks. Witnessing a park employee fishing 

discarded change out of army-green water with a pool net at the bottom of one of these wells somehow 

did not tarnish my fascination with them. 


Later in my life, the media of mature news magazines 

presented different images of wells. Cavernous in my early years that have stayed in my memory as my 

I was fortunate to have gotten to know some real wells 

vertical bore-holes in drought-parched reddish dust favourites, and have become favourites of others, human 

were covered not by quaint thatch roofs, but emaciated, and non-human. 

downward-looking farmers; they were surrounded not My favourite wells are the North and South Wells 

by neat stone walls but by thirsty beasts of burden and in Grand Turk. They are off the beaten track and rarely 

desiccated crops. Gushing, humanitarian-installed handpumps 

were not places to wish, but wishes granted. And post-Lucayan structures on our capital island. Before 

visited, but are among the most historic and earliest of 

the traditional shaft wells were transformed from relics Grand Turk was permanently settled, Bermudian salt 

of rural life to the would-be tombs of wayward pets and rakers sailed south via Mudjin Harbour in Middle Caicos 

wandering children—both in horror movies and reality. A in the dry season and harvested Grand Turk salt to 

metal-covered well under a cousin’s porch was regarded carry back to Bermuda. As their efforts increased, they 

with suspicion and fear: never jump on the metal top, for eventually brought with them donkeys to facilitate the 

it might break and you would be plunged into darkness movement of salt from pond to port. The donkeys, being 

that could be imagined only by closely peering through decidedly inconvenient shipmates, were left on Grand 

the ventilation holes. 

Turk during the rainy season when the salt rakers were 

When I learned that this well was covered for its disuse, 

and a new one drilled, the definition of a well became ancestors still roam on the Salt Islands. 

home in Bermuda — these are the same donkeys whose 

a slim borehole through rock, far too narrow to thrust Even with the rainy season, there was no standing, 

open, fresh water year-round on Grand Turk. The 

anything but a pipe and posing no danger to people, 

pets, or pocket change. A cement cap with some angled Bermudians located two low, inland seasonal ponds, and 

pipes, a fibreglass pressure tank looking like an overwrapped 

broken limb, and a cantankerous, screeching themselves. For their own use, they dug narrow, verti- 

dug wells into their bottoms for the donkeys and for 

anvil-shaped pump clicking randomly on and off through cal shaft wells. For the donkeys, they dug broad, wide 

day and night became my adulthood image of a well. But keyhole wells with ramps for access. The ramps allowed 

Feral donkeys graze on sedges near the flooded North Wells Pond in Grand Turk. 

the donkeys to access the 

water no matter how low 

the groundwater level 

got. The wells themselves 

also provided a convenient 

meeting place for 

the annual return of the 

salt rakers and the donkeys. 

Even if the donkeys 

were none too enthusiastic 

about performing their 

beast-of-burden function, 

they did eventually have 

to drink — and this way 

could not hide from the 

salt rakers. 

As Grand Turk was 

settled, further wells were 

dug at these sites, especially 

at the North Wells 

pond. More livestock was 

brought to Grand Turk, 

including horses and cattle. 

Preparations were 

A narrow draw well with an adjacent cement trough could be used to water livestock selectively. 

even being made for the introduction of another domestic 

animal: the introduction of several species of Acacia 

trees including the gum aroma Vachellia farnesiana was 

most likely done to create a food source for the camels 

that were due to arrive, but (thankfully) never did. 

We no longer use beasts of burden for daily transport 

tasks, and few people still depend on shaft wells. The 

North and South Wells fell out of everyday use, except by 

livestock. The surrounding seasonal ponds reverted to 

homes for migratory and resident waterfowl, and herein 

lay the present value of the wells. 

Approaching North Wells in winter time from a 

dirt track through the quarry in the small ridge on the 

west bank of North Creek, the numbers of waterfowl 

are impressive. White-cheeked pintails and killdeer are 

usual residents, while flocks of sandpipers migrating 

from the Arctic and blue and green wing teal from North 

American wetlands visit temporarily. Laughing gulls and 

terns wait out rough seas on the shallow pools, and herons 

of various sorts come to eat the native sheepshead 

minnows and the introduced mosquitofish in the water 

of the ponds. All the while, casual, loose lines of feral 

hoof stock wander along, stopping to sip murky water or 

graze on the miniaturised lawn of fogfruit verbena Phyla 

nodiflora and Bahama hatpin rush Eleocharis bahamen- 



A large mat of blue-flowered brahmi herb Bacopa monnieri, a plant used in Ayurvedic medicine to alleviate anxiety, grows on the fringe of 

the North Wells Pond. 

sis. The flanking ridges lend a feeling of protection and 

concealment of the wells. In dryer times, the walls of the 

shaft and keyhole wells are clearly visible, even if surrounded 

by cow-trampled mud. During hurricane season, 

only the tops of these walls are visible above the pond 

water, and they are often festooned by waterfowl, who 

find them a convenient place to rest and hunt for fish and 

aquatic insects. 

The North Wells keep animals watered and people 

entertained. As a late teenager exploring nature, there 

were ample features of interest around the wells, and our 

family stayed in a Cork Tree home just over the hill from 

this magical site. Just over the back wall and over the low 

ridge, Madagascar rubber vine Cryptostegia grandiflora 

attracted Bahama woodstar hummingbirds to watch as 

they scolded cattle egrets roosting in the adjacent Acacia 

trees. One particularly dry December, a very pregnant 

donkey had descended into one of the ramped wells and 

got stuck in there, so I helped her out as my younger 

brother watched from the top of the ridge, confident I’d 

get kicked. Earlier that day, newly freed pigs not-quitetrusting 

of humans had watched angrily from a safe 

distance as we followed families of nervous horses and a 

few half-concerned cattle around the pond. 

The cattle of Grand Turk prefer the southern part of 

the island, so they are more often encountered at the 

South Wells, not far from the airport. While the North Wells 

dry down into a verdant plain of cropped green plants, 

the South Wells, subjected to the tumult of plodding cattle, 

dry down into a broad expanse of dark, manurish 

mud. Gargantuan bellowing bovines, descendants of the 

formerly doe-antelope-looking shorthorns genetically 

augmented heavily by the importation of a Brahma bull 

in the mid 1990s, lull on their broad sides on the hard 

mud. Annoyed-looking white-cheeked pintails and bluewinged 

teals pick their way between the resting cattle to 

access the rapidly drying pools of water, before flapping 

off to better swimming holes. Wiry strings of unpalatable 

Nash’s pepperwort fern Marsilea nashii, found only 

in Great Inagua and TCI, are one of the few plants that 

thrive in the mud hole. Adjacent noisy human activities 

help the over-abundant cattle in keeping birds frightened 

off, and the North Wells have become a far more enticing 

prospect to the waterfowl. 

The enticement of the North Wells is not limited to 

birds — bird watchers are also drawn there. In recent 

years, the Turks & Caicos National Museum has developed 

birding tours of Grand Turk in partnership with 

other NGOs. The North and South Wells both feature 

on the museum’s Grand Turk Bird Drive, a self-guiding 

tour marked out with numbered posts and accompanied 

by a full-colour card complete with bird identifications 

(available at the National Museum). Occasional tours to 

the North Wells are carried out as knowledgeable bird 

watchers are available, but the site is often very rewarding 

when visited by smaller groups. Non-bird-watchers 

also visit the North Wells: while cisterns and piped water 

have mostly eliminated the use of shaft wells for our own 

water so much, the last time I visited I was amused to 

meet a fellow who brought his car there for a freshwater 

bath. 

My family no longer lives close to the North Wells, 

but I still visit as often as possible. Sometimes I visit for 

work: Teachers’ workshops, wetlands conservation tours, 

bird counts, or plant habitat research. We always remark 

about the cultural, historic, and natural value of the site, 

and that the wells are not yet protected. Encroachment 

by quarrying is closing in, and there is no other place 

quite like it in Grand Turk. 

In December 2012, I was fortunate enough to locate 

one of the Turks & Caicos Islands’ endemic plants at 

the site, the slender-stemmed peppergrass Lepidium filicaule, 

previously lost to science for 37 years. Several 

botanical surveys and a seed collection later, the plant’s 

presence verified the site as an important study site for 

my ongoing botanical work. 

But other times I visit at my leisure, watching plovers 

scoot about for their food, chortling at the clumsiness of 

cattle mothers to their calves (which can easily be misread 

as abuse!), and looking in vain for the donkey I rescued 

in my youth — or her baby. These are not the cartoonish 

thatch-roofed wells of lore with some wish-granting spirit 

trapped inside like a half-drowned genie. They are filling 

stations for donkeys, they are historic holes connecting 

us to the realities of the harsh climate and difficulties of 

the past, they are portals of refreshment and life, attracting 

plants and animals from far and near. But they are 

underappreciated — so just in case it will help, when no 

one is looking, I put my faith in the spirit of the wells and 

wish for their perpetual existence. a 


feature 

Tours are conducted from a San Francisco-style trolley, outfitted with air conditioning and bar, of course. 

Concha Woncha Wow! 

This fun tour is an introduction to the world of conch and culture. 

By Kathy Borsuk ~ Photos By James Roy, Paradise Photography 

There’s no doubt that conch is king in the Turks & Caicos Islands. This amazing gastropod has long been 

both a food source and trading item for the people of the Islands. These days, it is still harvested naturally 

by local fishermen and raised commercially at the world’s only conch farm here. Most restaurants serve 

the tasty meat in a wide variety of dishes, and the pearly-pink shell, along with products made from it, 

are popular souvenirs. 

Concha Woncha Tours is a fascinating expedition that introduces visitors to the amazing world of the 

conch—adding an intriguing dose of island lore and culture to the mix. I took the tour this spring and 

wasn’t disappointed. It was as fun as the name implies! 


I started the tour at Concha Woncha’s office, meeting 

company owner Teresa Brunner. Like me, Teresa’s 

been here “forever.” She came to Providenciales from her 

home in Calgary in 1999 to manage the fledgling Sands 

Resort, then help open sister property The Palms some 

years later. For the last ten years, she’s been running 

Tropical Destination Management, planning weddings, 

corporate gatherings, and other special events at many 

of Providenciales’ most upscale properties. Why Concha 

Woncha? 

Teresa explains, “I could see that our clients were 

looking for a land-based tour of the island, something 

to do besides watersports. So I thought of some of the 

things I like to do when family and friends visit, and 

created a tour that no one else was doing. I saw a San 

Francisco-style trolley during a visit to Florida and knew 

that it would be perfect for this one-of-a-kind excursion.” 

After importing the rolling trolley and outfitting it with 

with air conditioning and a bar, Desmond Missick was 

recruited as partner and tour guide. Formerly working as 

the head of the pool and beach team at The Sands, and 

as a bartender at Ocean Club East and the Gansevoort 

resorts, Desmond has the personality and island knowhow 

to be the perfect leader. 

Since its inception three years ago, Concha Woncha 

Tours have been wildly popular, THE thing to do when 

visiting the island, receiving consistent four and five star 

ratings on TripAdvisor, never less. It is also the perfect 

pastime for a rare cloudy or rainy day, or for when you’ve 

simply had too much sun. 

It was sunny and warm this late-April day, and our 

tour started by collecting the dozen guests from various 

resorts on Grace Bay. We ranged from late middle-aged 

to just-married to a three-generation family with young 

children. As driver Nardo maneuvered the bus with exquisite 

skill through the narrow resort driveways, Desmond 

brought us up to speed with information and lore about 

the various properties we passed. We learned that Seven 

Stars Resort (at seven stories) is the highest building in 

TCI; Club Med, Provo’s first tourism property opened in 

the 1980s, boasts the widest beach; and that the power 

lines in Grace Bay were put underground to protect them 

from hurricane damage. We also learned that the island’s 

limestone base and scanty soil fosters trees that grow 

wide but not tall, and that the surrounding reef is in the 

Atlantic Ocean, not the Caribbean Sea. Desmond was 

born and raised in North Caicos (or as he says, “born 

on a beach and raised in a bar”), which was quite primitive 

during his youth, when tourism was barely a passing 

Is it Sally or Jerry? One of the conch farm’s “trained” conch lets it all 

hang out for our tour. 

thought. He encouraged all to take the time to visit the 

out-islands of North and Middle Caicos, noting that 

Mudjin Harbour is one of the country’s most spectacular 

sights. 

Our group had lots of questions, too, all aptly 

answered. Why drive on the left but use American money? 

(TCI is a British Territory with a US-based economy.) 

Where does water come from if there are no freshwater 

lakes? (There are limited freshwater wells, many folks 

catch rainwater in cisterns, and a reverse osmosis plant 

provides “city water” in Provo.) What’s the best season 

for watersports? (The ocean water is typically like glass in 

June and July.) Where is the cruise ship port? (They dock 

in Grand Turk, as Provo lacks a deep water harbor.) 

We soon reached the northeastern tip of the island, 

home to the Caicos Conch Farm. In business since the 

mid-1980s, the conch farm revolutionized the rearing of 

Queen conch. Natural stocks are depleted in most areas 

of the world, with quotas set on TCI harvesting as well, 

making the farm an increasingly important source of 

the high-protein conch meat, with future plans for fish 

farming. Joneice was our tour guide, starting with an 

information-packed overview of the process. 

As we picked our way along the shorefront outbuildings, 

we learned that the conch farm includes 65 acres of 

KATHY BORSUK 

Desmond Missick and David Bowen give us a brief taste of the sound of a local “rake ‘n’ scrape” band. 

sub-sea “pasture,” 80 inland ponds, and an on-site hatchery. 

Joneice explained that sexually mature conch are and learned that the rock musician Prince owns a house 

We passed the lush and challenging Provo Golf Course 

allowed to mate in the egg farm area, where the subsequent 

egg masses are harvested by divers, then incubated Jet skiing is only allowed on Long Bay Beach, not Grace 

with a purple driveway in the Turtle Tail neighborhood. 

in the hatchery. The tiny veligers are fed a hops and Bay. No, there are no fast food chains in TCI. Kentucky 

barley mixture from Turks Head Brewery leftovers, then Fried Chicken lasted only two months and the local 7-11 

weaned onto conch chow at six months in the on-shore is actually called “Grab ‘n’ Go.” Desmond encouraged us 

ponds until they are two years old and transferred to the not to miss the weekly island fish fry held in The Bight 

pastures. The conch are harvested at four years old; twice every Thursday night. It’s the perfect chance to sample 

as big as they would be in the wild. Nearly all of the meat native dishes, including lobster when in-season from 

is exported to the United States. 

August to April, and hear live music island-style, including 

the popular Junkanoo band. 

We also peeked into large tanks of swarming cobia, 

pompano, grouper, and snapper that would eventually Turtle Cove is another of Provo’s original tourist 

move into deep water aquapods anchored 1 1/4 miles areas, and is home to a marina, several condominium 

offshore, to be eventually harvested and sold. 

resorts, popular restaurants, and a small casino. Tucked 

I think everyone’s favorite part of the tour was meeting 

Sally and Jerry, the conch farm’s trained ambassadors. Cultural Center. Our next stop was a presentation by 

into a corner of the venerable Turtle Cove Inn is the TCI 

When lifted from their shallow-water container, the pair David Bowen, Director of Culture (at the time of the tour). 

left the comfortable confines of their shells, letting us David is a gem. Born and raised on Grand Turk, he left 

see a conch in its living glory. Yes, this part of the tour is home for many years performing as a professional dancer 

slightly X-rated (think “verge” stretching a foot long). We abroad. He returned in the early 1990s, determined to 

learned how the valuable conch pearl is formed, and had document and preserve the country’s culture, making it 

a chance to browse in the conch farm’s gift shop. his mission to educate the populace on how valuable and 

Back on the bus, cold water and more lore keep us fleeting it may be. He has succeeded, and it is due to his 

satisfied as we drove to the Cultural Center in Turtle Cove. influence that traditions are now embraced and put into 


Our tour ended, quite appropriately, with lunch at the oceanfront Da Conch Shack in Blue Hills. 

the spotlight by government, the people, and the tourist connection, and “pull” the conch from the shell. The best 

industry as a whole. 

fishermen could clean ten a minute! A conch “bruiser” 

David set the stage by explaining that due to the rapid made from the sturdy lignum vitae tree was used to tenderize 

the conch. It was tied with sisal rope on lines to 

influx in technology and tourism to TCI (within the last 30 

years), the ways of the elders were pushed aside. At the naturally dry in the wind and sun. This preserved conch 

same time, an influx of foreigners from the Caribbean, (“old conch”) was stored in the loft of houses, then soaked 

North America, and around the world brought a plethora and rehydrated before cooking with grits. 

of new customs. His goal is to remind Islanders that they Grits are another TCI staple, brought with the Loyalist 

must define who they are as a people. He explained that slaves who came to the Caicos Islands to pick cotton. 

in TCI, there has always been a smaller gap between the Many a Caicos Islander recalls grinding field corn in a 

haves and have-nots than in other Caribbean countries. hopper (the job of children!), then using a handmade 

As a result, less visible culture survives, as fewer people “fanner basket” to sift the corn to make both grits and 

make and sell local handicrafts or foods. He noted that corn flour for porridge. The national dish of “peas ‘n’ 

the people of Middle and North Caicos and Salt Cay are grits” was commonly cooked over a coal stove. The graceful 

woven baskets, made from local grasses and palm 

still living authentic island lifestyles, and he has spent 

much time interviewing the elders there, to document the fronds, are a popular craft item today. 

“old ways.” 

Music is another mainstay of national pride and 

Ironically, conch is a food fairly new to his culture, identity. Again, the Islands reflect a variety of songs 

served only on special occasions when he was a child. and sounds from the Caribbean and North America, but 

Much of the wild conch harvested was removed from ripsaw music is unique to the TCI. One by one, David 

the shell, beaten, and dried for preservation and trade demonstrated the handmade instruments that make up 

with Haiti, for foods and items not available in TCI. David a ripsaw band: the gourd “shaker,” small goatskin drum, 

demonstrated how fishermen “knock” a hole in the conch triangle or glass bottles, accordion (known as a “fre-fa” 

to release the suction, “jook” a knife in the hole to cut the for the sound it made), box guitar, harmonica, and, of 

course, the carpenter’s saw and scraper. Everyone was 

tapping their feet to David and Desmond’s lively, but tooshort 

band demonstration. 

Local dance was the “shay shay” (do-your-own-thing) 

and folk songs were a musical rendition of local history 

and events. The conch horn is a conch shell with a cutoff 

tip, through which villagers would blow to create 

musical messages. In Grand Turk, David recalls, it served 

as a “shell phone” announcing everything from “fish for 

sale” to a storm warning when blown from a high hill. 

Each family had a unique signal to announce when their 

father or brother might be coming in from sailing. For the 

Bowens, it was 2 short, 1 long, repeated three times. 

Conch shells were even incorporating into home 

building. Ground shells were burned, then mixed with 

quick lime, sand, and water to create the “cement” that 

built “tabby” houses. Found primarily in the Caicos 

Islands, they can be identified by their thick walls, small 

windows, and A-frame roofs. 

With our heads filled to bursting with information 

about conch and culture, it was definitely time to tap into 

Desmond’s cold rum punch on the way to Chalk Sound 

National Park. We passed through downtown lunchtime 

“rush hour,” learned how to navigate round-abouts, and 

saw a bit of how island residents live and work. Desmond 

took our lunch orders (surprisingly, few ordered conch, 

maybe the result of too much inside information?) to 

relay to the cook at Da Conch Shack. 

Chalk Sound is a large, shallow inland lake on the 

south side of Provo. Its mixture of fresh and salt water 

reflects an eerie, light blue glow no matter the time of 

day or weather. It is also dotted with a tiny cay for each 

day of the year. It makes a spectacular photo opportunity, 

and each family was treated to a souvenir photo taken at 

water’s edge. 

On the way to lunch, guests queried, “Where do the 

local kids go for higher education?” (Many go to the UK 

or US on scholarships.) “What do they aspire to be?” (Run 

their own business or be doctors or lawyers.) “Are gas 

prices really this high?” (Yes, they’ve peaked at over $7/ 

gallon.) “What is the highest spot on Provo?” (The hill 

overlooking Thompson’s Cove, at 163 feet above sea 

level). 

Da Conch Shack is located on the beach in the settlement 

of Blue Hills, a quiet community sprawled along 

the sea. We sat at picnic tables on the sand and eagerly 

dug into the conch fritters offered as appetizers. It was 

easy to see why they were favorites at the annual Conch 

Festival in November. For lunch, we could choose from 

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their specialties of jerk 

chicken, blackened 

grouper, or cracked 

conch, each served 

with the ubiquitous 

peas ‘n’ rice and cole 

slaw. 

It was fun to 

get to know the folks 

in the group. That 

day, one couple was 

visiting from the UK, 

another were back for 

their second trip to 

Provo, and two couples 

were old friends 

who had been traveling 

together for nearly 

20 years. The family, 

who had three young 

children, especially enjoyed the post-meal conch-knocking demonstration, which also involves “eating the conch 

worm” for brave and daring souls. (Don’t ask!) The tour ended with everyone being returned to their resort, souvenir 

photo and conch shell in hand. We were all a bit warm and weary by the end of the day. I think most folks planned 

to plunge into ocean or pool, or take a nap, no doubt dreaming of conch. a 

Visit 

THE CAICOS CONCH FARM 

WE GROW 

CONCH & FISH 

Monday - Friday: 9am - 4pm 

Saturday: 9am - 2.30pm 

Closed: Sundays 

Adults $12.00 

Children $10.00 


Leeward Highway, Leeward, Providenciales 

Phone: (649) 946-5330

eal estate 

Opposite page: Well under construction, The Shore Club on Long Bay Beach is an innovative project offering two and three bedroom condominiums 

and six bedroom villas on 820 feet of beachfront over nine acres on Long Bay Beach. 

Above: With only 28 luxury suites, Point Grace is one of the most intimate condominium resorts on Grace Bay, a charming combination of Old 

World charm, modern amenities, and personal service. 

Words to the Wise 

This TCI lawyer offers sound advice to potential condominium owners. 

By Neil Molyneux, Graham Thompson 

Photos By Steve Passmore, Provo Pictures; 

Courtesy The Hartling Group and Turks & Caicos Sotheby’s International Realty 

Visitors to the Turks & Caicos Islands quite often stay in a condominium resort on Grace Bay Beach. Most 

condominium properties are less than twenty years old and were built in a thriving economy; both the 

quality of the product and the amenities offered are perceived as excellent. The condominium market 

in Providenciales has sprung back into business with a nearly 600% increase in sales in 2014 from the 

market’s “bottom” in 2009. As more buyers enter the market, it pays to be a savvy investor. 


A stroll along Grace Bay Beach, winner of numerous 

accolades as “the most beautiful beach in the 

world,” is the opportunity to view a variety of condominium 

resort properties. Anchored by the trendy 

Gansevoort Turks + Caicos at the beach’s western 

end, nearly twenty condominium resorts spread along 

the beach to The Venetian at its eastern end. Each is 

unique in architecture and personality, yet all offer 

upscale accommodations and sophisticated charm. 

While the first decade of the millennium saw a boom in 

construction of beachfront condominiums here, with 

a tremendous pre-sales and after-sales market, development 

is evolving with the addition of “back from 

the beach” properties, as well as beachfront options in 

other areas of the island, such as The Shore Club on 

Long Bay Beach. 

Condominium, or more correctly, “strata lot” ownership 

is increasingly popular in the Turks & Caicos 

Islands, presenting fewer responsibilities than a traditional 

stand-alone home. Generally, a strata lot owner 

is only directly responsible for interior maintenance 

and for paying monthly strata fees. Insurance, external 

repair and redecoration, pool and grounds maintenance 

responsibilities and the like are shifted from 

owner to management. Additionally, management 

This view from the penthouse at Grace Bay Club helps explain why Providenciales is one of the world’s most treasured vacation destinations. 

may administer rentals, though for an extra fee. 

However, as with any big transaction, due diligence 

is recommended before deciding to buy. A newly constructed 

strata lot (condominium) is desirable, and 

may have incentives, but there may be construction 

issues during initial ownership. A re-sale strata lot 

should have a track record that can be investigated, 

but also may have increased maintenance requirements. 

A structural survey of a new or re-sale strata 

lot can provide peace of mind. 

Be sure you read and understand strata by-laws. 

Rules and regulations written into strata bylaws may 

seem restrictive, but can encourage good standards 

for the benefit of all owners. Typically, noise is reduced 

by requiring fitted carpets and auditory restrictions 

during night hours. Often, businesses and trades are 

prohibited. Bylaws may restrict or even prohibit pets. 

On-going monthly contributions towards maintenance, 

etc., may seem burdensome, especially as 

buildings age and require more upkeep. However, 

don’t forget that an owner of a standalone home is 

solely responsible for upkeep, whereas strata lot owners 

may share responsibility and together accumulate 

reserves over time. An accumulated reserve is known 

as a “sinking fund.” A sinking fund spreads out payment 

for capital replacement projects over time and ming pool or parking area. The owner of the pool or 

between all owners. 

parking may have the ability to increase contributions 

If a development is extravagantly maintained, unreasonably. 

ongoing contributions may seem excessive; but if Ask about upcoming costs, say for the elevator or 

poorly maintained, a development may be less desirable 

and so reflect badly on re-sale values and rentals. tions can be required unless an adequate sinking fund 

roof, as immediate and unexpected owner contribu- 

Look for an acceptable balance. 

has accumulated. A survey may assist with determining 

likely upcoming contributions. 

Find out if the development is obliged to buy in 

facilities for the benefit for owners, say use of a swim- If buying a re-sale, investigate accounts for the last 

The West Bay Club is perfectly positioned at the western end of Grace Bay Beach, where the beach is especially wide and tranquil. The resort 

is now managed by Grace Bay Resorts, boasting a long and stellar history in the Turks & Caicos. 


The Regent Grande boasts spacious suites, furnished with all the perks of home along with a spectacular view! 

three years for: a sinking fund, non-contributions, and 

financial health, generally. Missing contributions may 

indicate vacant units or discord among existing owners; 

such may affect desirability of the development. 

Non-contributions may have to be made good by other 

owners. This is unfair, but may be the only practical 

solution for essential outgoings. 

Understand how and when maintenance charges 

can increase. Try to find out maintenance charges for 

similar developments for comparison purposes. 

Check that insurance premiums are reasonable 

and there is adequate cover (including strata lot and 

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contents); be aware of any exclusions and deductibles. 

In case of a catastrophe, management should 

be obliged to reinstate the development (and so each 

strata lot), within a reasonable period of time, using 

insurance proceeds. 

A strata lot owner becomes a shareholder in the 

strata corporation for the development. The strata corporation 

controls, manages, and administers through 

an executive committee, but matters are often delegated 

to a professional management company. 

Charges of a professional management company will 

be reflected in monthly contributions. 

Residence of many owners in the development is 

generally (but not always) an indicator of a well-run 

operation. Check how active owners are. For small 

developments, all owners should be executive committee 

members. For larger developments, individual 

executive committee involvement may prove unnecessary. 

You may, or may not, want to stand for election 

to an executive committee. 

Talk to current owners and occupiers to discover 

positives and negatives. Ask how effective management 

is. Values in a neglected development may not 

appreciate as desired, or may even depreciate. 

The more knowledge a purchaser has, the more 

confident he or she may be about successful strata 

lot ownership. This information is to help you better 

understand a Turks & Caicos Islands strata lot. 

However, please do not use this article as a substitute 

for professional legal advice. Before proceeding with 

any real estate transaction, you are advised to instruct 

an attorney. a 

If you have any queries, Neil Molyneux and the team 

of attorneys at Graham Thompson are happy to help. 

Neil Molyneux is an associate with Graham Thompson, 

is called to the Turks and Caicos Bar, was called to 

the Bermuda Bar in 2009 and admitted as a Solicitor 

in England and Wales in 1994. Neil has over 20 years 

legal experience in all aspects of real estate and most 

recently in high end residential real estate acquisitions, 

in the second home market, particularly for 

private clients from North and South America. He can 

be reached at 649 339 4130 or at nrm@gtclaw.com. 

astrolabe 

newsletter of the Turks & Caicos National Museum 

front street, p.o. box 188, grand turk, turks & caicos islands, bwi 

tel 649 946 2160 • fax 649 946 2160 • email info@tcmuseum.org • web www.tcmuseum.org 

Jack Crowe considers his options, during a rare encounter with a whale shark off the coast of Providenciales. 

An Odd Couple 

Two disparate “beasts” grace this issue. 

By Dr. Donald H. Keith, President, Turks & Caicos National Museum Foundation 

This issue of the Astrolabe features two completely different types of animals one can encounter in the Turks 

& Caicos Islands. One, Rhincodon typus, is aquatic, huge, mysterious, surprisingly curious, and rarely encountered. 

The other, Equus africanus asinus, is terrestrial, relatively small, unassuming, and —at least on Grand Turk—abundant. 

The former is remarkable because its species is the largest fish in the sea, ranging up to 40 feet in length and 

weighing 20 tons or more. The latter is noteworthy because although it is not native to the TCI, it was a reliable 

source of hard-working labor for over 200 years, and still manages to thrive on some islands in a feral state. 

The stories that follow, recounted by two long-time Museum supporters and volunteers, serve as examples of the 

types of experiences one can expect to have when one gets involved in Museum projects. Randy Davis’ “fish story” 

took place while he was volunteering his skills as a diver and medical doctor for the Museum-sponsored 2008 search 

for two US Navy warships lost off Providenciales’ Northwest Reef 200 years ago. Donna Seim’s story is a result of her 

blending a local folk tale with a love for animals and children and her skill as a writer. Both stories come from very 

different experiences and are now preserved as part of the history of the Turks & Caicos Islands. 

Volunteers are the Museum’s lifeblood. We have only two full-time employees. So what are you waiting for? Get 

involved! For a more recent example of the work volunteers are doing for the Museum, visit the Museum’s blog: “The 

Burrell Engine gets First Aid” http://tcmuseum.org/a-day-at-the-national-museum/the-burrell-engine-gets-firstaid/. 

JEAN-FRANCOIS CHABOT 


astrolabe newsletter of the Turks & Caicos National Museum 


The author takes advantage of this once-in-a-lifetime “photo op.” 

No, that’s not a leg sticking out of the whale shark’s mouth. It’s Jack pinned between the boat and her lower lip! I was the first one in and when I came up under the He was trying to get a shot of JF and I with her, but 

By Dr. Randel Davis ~ Photos By Jean-Francois Chabot 

Tuesday, July 22, 2008: It was a day that started like any other. After a hard morning on Providenciales’ 

boat I encountered the largest animal I’ve ever seen, But 

it wasn’t a whale, it was a whale shark—the largest fish 

in the sea! It was massive, more like a submarine than a 

fish. Its head was six feet across. It must’ve been over 

thirty-five feet long with an eight foot tailfin and loads 

of remoras attached to its belly and tail, and it was coming 

directly at me! I back-peddled, but it kept swimming 

toward me as if to get a closer look. I knew that despite 

their size, whale sharks are not considered dangerous to 

humans, but I did not expect it to be so . . . pushy. Was it 

just curious or what? 

By this time Jack and JF were in the water. I saw that JF 

had the presence of mind to bring his HD video camera. 

she was making it difficult by staying too close to the 

camera. He got nice footage of the inside of her throat, 

thinking the whole time “she’s going to swallow the 

camera.” He had to swim hard in reverse so as not to be 

sucked in with the water and the camera. Putting his hand 

on her lip (if whale sharks have lips) was the only way he 

could stay away from her five-foot wide mouth lined with 

ten or fifteen rows of small 3/16-inch teeth on both the 

upper and lower jaws. If she opened it all the way you 

could actually swim in and be Jonah for a day. 

It was strange that she just kept swimming in a small 

area around us. Also, she never went deeper than about 

thirty feet, spending most of the time near the surface. At 

At one point he passed it over to Jack to shoot this amazing 

animal. When he did so, she (yes, the whale shark sick and seeking help, or was she OK? We were amazed at 

this point we were all questioning her behavior: was she 

Northwest Reef looking for cannons from the US Navy Brig Chippewa (which we found!), Capt. Jean- 

François Chabot (“JF”) was taking Jack Crowe and me back to the liveaboard dive boat TC Explorer II, a few 

was a she) seemed to become even more curious. Now, her apparent curiosity about us and fascination with the 

miles away. About halfway back in two hundred feet of water a dark shape appeared directly below us. 

instead of continuing to swim ahead so that we would video camera. When Jack passed it back to JF her attention 

turned to him. Definitely not camera shy! 

Whatever it was, it dwarfed our puny 15-foot dingy. JF shouted “Whale! Everybody in!” Jack and I pulled 

have to chase her to get more footage, she came straight 

on our snorkeling gear and rolled over the side. 

for Jack, mouth opening and closing right in front of him! As we swam around her, the remoras, which ranged 

A Fishy Story 

This whale shark encounter has to be seen to be believed! 





He couldn’t push her so he pushed the tender away instead. As far as kissing goes, it was by far the biggest and 

wettest he ever had. 

After about forty-five minutes of swimming with and filming this incredible creature we were pretty pooped, but 

didn’t want to end this once-in-a-lifetime encounter. JF went back to the dingy and tried to call the Explorer on the 

radio to give the rest of the team a chance to see our new pet, but was unable to make contact. We finally decided to 

head back to the Explorer and were delighted when the whale shark followed about thirty feet behind us, like a lost 

puppy unwilling to part company with her new friends. She did this for over a half a mile. We were starting to wonder 

what we were going to feed our new pet. Then, she was gone. 

When we got back to the Explorer and told our tale the others were skeptical, to say the least . . . until JF put the 

video on the big screen TV so they could see it for themselves—our experience, captured in HD video. You can see 

it too, at https://www.youtube.com/watch?v=AZt-RAgXHpQ. 

Now, when I hear a fisherman bragging about hooking a twelve pound bass or even a three hundred fifty pound 

marlin, I just smile and say, “Now let me show you what I call a big fish!” a 

Clockwise from top left: Jack Crowe gets a big, wet kiss from a female whale shark. A number of enterprising remoras cling to the fish’s tail 

Are you in there, Jonah? The view from Jack’s perspective of the whale shark’s open mouth. 

from three to six feet in length, would occasionally detach 

and reattach to her body, but most just stayed put. For 

all her size the shark moved smoothly through the water. 

Her tail would barely move but you had to swim hard 

to keep up. She had multiple white spots which seemed 

to shimmer as she swam. We learned later that they are 

unique to each whale shark. Her eyes were as big as baseballs, 

but didn’t seem to register when you looked right 

into them. Yet I know she knew we were there! It has been 

said that tiger sharks sometimes will swim in tandem with 

whale sharks, so we were looking below and around us 

while we swam. 

There was one small problem though. No one was in 

the boat. As the boat drifted away, we took turns catching 

it and bringing it back to the fish. When it was Jack’s 

turn the whale shark decided to follow him and actually 

pinned him between the boat and her lower lip, “kissing” 

him so to speak. He later said she was gentle, but firm. 

Museum matters 

This old house 

In February 2015, Donna and Martin Seim approached the Museum with an idea: why don’t we acquire a life-size, 

life-like donkey figure and hitch it to the reproduction salt cart we already had to create a new exhibit commemorating 

the humble, but disarmingly charming, Grand Turk donkey and the once-ubiquitous, but now extinct salt 

cart? Once the idea was proposed we all asked ourselves why we hadn’t thought of it earlier. 

While Donna and Martin worked on locating, purchasing, 

and shipping the donkey mannequin to Grand 

Turk, we set to work preparing the exhibit area in front 

of the gift shop. We thought that would be the easy 

part, but didn’t count on the “This Old House” factor. 

The Guinep House is thought to be more than 150 

years old, although no one knows exactly. It seems like 

every time we upgrade one part, we discover several 

other issues that have to be addressed first. 

This time we noticed that the second floor balcony 

was sagging and pulling away from the wall! Great, 

another unexpected, labor-intensive project. But this 

old house has friends! Neil Saxton diagnosed the 

structural problem causing the subsidence and how to 

solve it. Museum volunteers Edgar and Claudia Schnetz 

showed up prepared with jacks, generators, and tool 

belts to join Neil and local carpenter Charles Kesnal in 

temporarily supporting the balcony so new concrete 

bases could be poured and the rotten timbers replaced. 

Another disaster avoided, all with the help of volunteers 

working nonstop for two days! 

But there’s more! It wouldn’t do to put the donkey and cart on the patch of unleveled earth in front of the 

shop. So we leveled the ground and covered it with old stone paver slabs from the Guinep House’s original front 

porch. When the donkey mannequin arrived and was hitched to the cart, people immediately started calling it 

“Sandy,” after the heroic donkey in Donna’s book, Where is Simon Sandy? Thank you Donna and Martin! a 

From left: Volunteers Charles Kesnal and Edgar and Claudia Schnetz 

repair the Guinep House’s balcony support post in preparation for 

the new donkey cart exhibit. 

PAT SAXTON 




Donald Keith (DK): Now we have a new 

outdoor exhibit at the Museum giving 

form and substance to the Where 

Is Simon, Sandy? story. WISS has been 

around since 2008, and the Museum’s 

reproduction of a donkey cart has been 

around even longer. Where did the idea 

of putting the cart together with the representation 

of Sandy come from—and 

what took you so long? 

MARTIN SEIM 

Museum Board Member and author Donna Seim spends time with one of her inspirational friends on Grand Turk, Mi Amiga. 

Sandy’s Legacy Lives On 

Author Donna Seim speaks of writing, donkeys, and Grand Turk. 

Interview By Dr. Donald H. Keith, President, Turks & Caicos National Museum Foundation 

Donald Keith (DK): I have always thought that the symbol of Grand Turk should be a towering windmill, 

but windmills are just machines and most of them have collapsed by now. On the other hand, donkeys 

are cute, personable, and their population is thriving on Grand Turk. Certainly the thousands of tourists 

who come here are more likely to remember the donkeys than the windmills! So it is fitting that the star 

of your (Donna Seim’s) first book, Where Is Simon, Sandy? (WISS), is a Grand Turk donkey. 

Donna Seim (DS): The idea of the donkey 

originated last December when I 

was in the Museum’s gift shop signing 

yet another box of 46 WISS books. Nikki 

Jennings and Cecile Wennick were saying 

how much the tourists love the donkeys 

on Grand Turk and how many of the 

books sell because of the donkey story 

and the fact that it is set in Grand Turk. 

I asked them what they thought about 

having a donkey sculpture to match the 

donkey cart. They both loved the idea! 

We laughed about where we could possibly 

find a donkey sculpture that was 

life size. 

Thinking it an impossible dream, 

but still determined, I googled “Donkey 

From top: The new “Where is Simon, Sandy?” donkey cart exhibit welcomes visitors at the 

Sculptures.” I couldn’t believe my eyes. I 

front of the Museum. One of Susan Spellman’s illustrations in the popular children’s book 

found many, some sort of silly and some Where is Simon, Sandy? features a charming scene from Grand Turk. 

sad. I wanted an endearing, life-like one. 

After a good deal of searching I found her and fell in love. had two printings in the past six years, soon to be four. 

My chosen donkey, however, was sold out. Disappointed, What part of its success are you most proud of? 

I continued the search until I located the exact donkey 

from another company that had her in stock and ready DS: I often say that Where Is Simon, Sandy? is my firstto 

be shipped. I, unfortunately, wasn’t on Grand Turk for born, meaning my first book; making it dearest to my 

the unveiling but Pat Saxton took pictures of Sandy in heart. I am most proud of the fact that WISS has been the 

her shipping crate, and Nikki wrote and told me how she major supporter of the Museum’s Children’s Club since 

loved ‘“Sandy,” reporting that every passerby stopped and 2008. I am also extremely pleased that many thousands 

took pictures of themselves with the donkey. And it was a of children have enjoyed the story about the little donkey 

day without a cruise ship! The locals were delighted with that wouldn’t quit. 

our new resident, Sandy. 

DK: I know that the first printing of WISS was sponsored 

by the Turks & Caicos Banking Company, the TCI Tourist 

Board, and Carnival Cruise Lines, but since then it has 

DK: Everyone comments that the splendid watercolor 

illustrations done by Susan Spellman compliment the 

WISS story perfectly. How did you two meet and decide 

to collaborate? 

PAT SAXTON SUSAN SPELLMAN 




DS: Susan and I met many years ago, when our daughters 

were in a Christmas play. We were assigned the chore of 

ironing angel costumes. Was it a match made in heaven? 

Years later, I was pursuing my artistic talents by taking 

painting classes and joined an art studio. Susan was one 

of the artists in the group. I have always admired her 

work and at a local art show I purchased her stunning 

drawing of an Afro-American child. When the Museum 

asked if I knew of an illustrator for WISS she was my first 

choice. Susan, an accomplished children’s illustrator, fell 

in love with the idea immediately. Her watercolors exquisitely 

capture the essence of the story and explode with 

island color! 

DK: Let’s talk about the story itself. Where did it come 

from originally? Is it based on a true event? 

DS: I was originally doing research for my novel Hurricane 

Mia. Martin, my husband, and I arranged to go on an 

Eco-Safari to North and Middle Caicos with Bryan “Naqqi” 

Manco. The highlight of the trip was a visit with Mr. Alton 

Higgs, the local bush doctor. That evening at dinner we 

had a discussion about donkeys. Bryan told us that donkeys 

aren’t stubborn. They simply like to do the same 

thing every day! He then told us a story about a donkey 

on Grand Turk that delivered water with her master to 

the people in Cockburn Town. The donkey did her route 

every day like clockwork without needing a lead. One day 

the master didn’t come out of his house so the little donkey 

made the rounds by herself. She became a mascot 

of the town with the children following after her. She did 

this every day of her life. Some say you could set your 

clock by her. 

It is a story that has been passed down for generations 

by word of mouth. I do believe that the story is 

based on a true happening. It may have been exaggerated 

and changed over the years but the core idea is what 

inspired me to write the story as a children’s book. A fun 

aside is that Mr. Alton, the bush doctor on Middle Caicos, 

became the good doctor in the story. Mr. Alton wears a 

hat with a purple ribbon that he wove himself, so I asked 

Susan to paint a woven hat with a purple ribbon on the 

good doctor! 

DK: Sandy, the donkey, is obviously the star of the story, 

but there are other elements such as strong feelings of 

community and personal responsibility. Folk tales usually 

have elements of humor and some sort of lesson 

to impart. What are those elements in WISS? Sandy’s 

eagerness to discharge a duty that some would consider 

drudgery is inspirational. 

DS: Yes, Don, you have it right, the book is about strong 

community, perseverance, loyalty, and shared responsibility. 

As Sandy passes through the streets of town, 

everyone is concerned that something has happened to 

Simon. Sandy, the little donkey, is the loyal friend, leading 

the doctor and the children to help Simon. Sandy 

loves doing her job; it is what she is meant to do. That 

is the perseverance part, not quitting when the chips are 

down. What I love most about the story is the cooperation 

of the children and the donkey working together to save 

the day. 

DK: I know you have written several other books since 

WISS: Hurricane Mia, Satchi and Little Star, and Charley, 

all but one set in places resembling the Turks & Caicos 

Islands. Will there be more? 

DS: I hope so! I have been so inspired by the beauty and 

the people of these islands. 

DK: The Children’s Club receives all the proceeds from 

sales of WISS. What sorts of things does the club do? 

DS: The Children’s Club meets once a month during the 

school year and a full week in the summer. The mission 

of the Club is to allow the children to explore their island 

home by studying all aspects of it, from cultural and historical, 

to the native animals and plants that surround 

them, and have fun doing it. Some of the activities have 

been: locate and map all the historical cannons on Grand 

Turk; kayak and learn about sea life in North Creek; learn 

to weave fish from dried palm leaves; study the different 

strains of sand on the beaches; swim with the sting rays 

on Gibbs Cay; design a postal stamp for Grand Turk; hike 

the bird path identifying the different birds; learn how to 

bathe and care for a puppy; clean the beach and collect 

bamboo, then visit the lighthouse and paint a lighthouse 

on the found bamboo; paint the colors of the sea in 

watercolor; draw a map of Grand Turk; make a full architectural 

model of Front Street; learn how to tie nautical 

knots; visit the airport tower and ride on a fire truck; and 

go horseback riding, an extremely popular event. If you 

are in the Grand Turk Airport, make sure you visit the 

beautiful display of mosaic artwork, depicting scenes of 

Grand Turk, made by the Children’s Club. 

DK: It is obvious that you did a lot of research on donkeys, 

but have you spent time with them on Grand Turk? 

DS: Oh yes, I love the donkeys! I have had many an 

encounter with them. I can usually tell which ones will 

be receptive—for instance, if their ears are down it is 

not a good idea to approach. My favorite was a jenny (a 

female) with her foal that I met on East Beach. As I talked 

sweetly to her, she came to me and allowed me to scratch 

her neck for almost ten minutes. After my arm felt like it 

might fall off, I said goodbye and headed down the beach 

with Martin. Sure enough, she followed us, stopping for 

short forays of nibbles along the way. When we turned to 

head home, she and her foal followed us right up to our 

gate. I named her “Mi Amiga.” 

DK: Is there any kind of animal welfare society on Grand 

Turk that looks after its donkeys? Who do they (the donkeys) 

belong to? 

DS: Donkeys were brought to the Salt Islands by 

Bermudian salt merchants, as beasts of burden, to pull 

carts full of harvested salt from the salinas to the dock 

for shipping. They were abandoned when the salt trade 

slowed to a halt in the early 1960s. The donkeys have 

been on Grand Turk, Salt Cay, and South Caicos for over 

300 years. I have been told that the Crown owns them, 

but they are truly feral animals now. 

The TCSPCA (http://tcspca.tc/) is the animal welfare 

society in TCI and it is very active. They do all they can to 

keep the wild dog population down, which is important 

for the welfare of the donkeys and horses. My dream is 

to someday see a true sanctuary on Grand Turk for both 

horses and donkeys. a 

BARBARA CURRIE DAILEY 

Join the Museum 

Become a Member and receive a year’s subscription to 

Times of the Islands (which includes Astrolabe), free 

admission to the Museum, and a Members’ Discount 

in the Museum Shop. 

Senior (62+) $35 • Individual $50 

Family/Friend $100 

Sponsor $250• Contributor $500 • Partner $750 

To join*, send name, address, email, and type of 

membership, along with cheque or money order payable 

to “Turks & Caicos National Museum” to: 

Friends of the Turks & Caicos National Museum 

39 Condesa Road 

Santa Fe, NM 87508 USA 

Or, visit: 

www.tcmuseum.org/membership-support/ 

*For U.S. residents, support of the Museum is tax-deductible via 

Friends of the Turks & Caicos National Museum, Attn: Donald H. Keith, 

39 Condesa Road, Santa Fe NM 87508, our affiliated institution and 

registered 501 (c) (3). 

The 1960s/1970s image of one of the last donkey carts in service (at 

top) contrasts with the May, 2015 photo (at bottom) of children from 

the Iris Stubbs Primary School in South Caicos on the Museum’s new 

donkey cart exhibit. 

PAT SAXTON 




Museum matters 

also loaned, which Mrs. Brown said her father had recovered 

from shipwrecks. 

We will be showcasing some of these pieces in our 

19th-century kitchen, office, and Jeremiah Murphy exhibits. 

Thanks to Shirley, we now have authentic 19th century 

furniture in our exhibits! a 

Story & Photos By Pat Saxton 

MUSEUM ACTIVITIES ON PROVIDENCIALES 

Sapodilla Hill 

The newly renovated Providenciales International Airport 

The Museum’s recycled sign is now a countertop for the shop. 

Refreshing the gift shop 

Donna and Martin Seim also donated the funds necessary 

to replace the National Museum’s faded and 

peeling signs facing Front Street. In adherence to our 

“recycle and reuse” campaign, the old signs now have 

new uses. One became the top of the cash drawer in the 

gift shop and the other one will “get legs” and become 

a table on the strengthened balcony where visitors can 

sit and write their post cards. 

Many hands contributed to stringing hundreds of 

beads to make a curtain that now separates the shop 

office from the sales area. Nikki Jennings and Cecile 

Wennick started the project and were soon accompanied 

by Lisa Wandres, Catherine Foley, Nelda Gervan, 

Jill Beckingham, Donna Seim, and Joan Garneau. Thanks 

to those who donated the beads: Chris Davies-James, 

Hazel Thompson, Lisa Wandres, Cecile, and Nikki. With 

the help of our other great volunteer Mitchell Loeb, the 

curtain is hung and adorning the shop. a 

Collection addition 

Mrs. Shirley Brown, a longtime TCNM supporter, asked 

us if the Museum would accept on loan some of her 

antique family furniture. Without hesitation I went to 

see what treasures she had on hand! Most of the fur- 

Volunteers hang the gift shop’s new beaded curtain. 

niture belonged to her grandmother, Mrs. Amie Louise 

(Morgan) Tatem, including two glass fruit bowls given 

to her as a wedding present from her husband W. R. 

Tatem. Those will go on display in the Guinep House’s old 

kitchen. We also now have a lovely rocking chair, a couple 

of cane chairs, and a solid mahogany hand-made recliner, 

compete with iron works made by the local blacksmith. 

It also has a foot rest, and can recline to make a bed. 

Some beautiful silver spoons and serving utensils were 

Mrs. Shirley Brown is shown here with a portrait of her grandmother, 

Mrs. Amie Louise (Morgan) Tatem. 

was reopened on December 29, 2014 and the casts of 

stones from Sapodilla Hill once again grace the walls in 

the departure ticketing area. 

While I was mounting the display, one young lady 

came up to find out what these things were and why they 

were being hung on the wall. When I explained to her 

their significance, she was visibly awestruck, and with 

good reason, because she was looking at history carved 

in stone. The Museum, through the generosity and support 

of members of the community from far and wide, 

has been able to preserve this history. Now as our visitors 

join the lines while waiting for their flights, they can gaze 

on the inscriptions made by those who once lived in or 

visited the Turks & Caicos centuries ago while waiting for 

transportation by sea. a 

School visits 

As part of TCI’s annual Education Week, Mrs. Robinson, 

Grade Six teacher at the Oseta Jolly Primary School, 

brought her class to visit the Museum’s Development 

Office in Grace Bay. Mrs. Robinson was delighted to continue 

her tradition of helping her class learn the history 

of the Islands at the museum. When she taught at the 

Ona Glinton Primary School in Grand Turk she organized 

a similar field trip every year. 

The children were fascinated with what they learnt. 

Kumberlyn Jeanty, in his heartfelt vote of thanks on 

behalf of his class, expressed how happy he was to learn 

so much history in one morning. As he was speaking, the 

other students nodded and echoed his sentiments. They 

look forward having a National Museum on Providenciales 

Dr. Donald Keith also had the pleasure of speaking 

with a group of Grade Six students and teachers from 

the Ianthe Pratt and Richmond Hill Primary Schools, 

Dr. Keith addresses a student from Precious Treasures Primary 

School. 

Holy Family Academy, and Precious Treasures Primary 

School at the Museum’s office in the Village at Grace 

Bay. He also met with students from Champions for 

Christ International School of Excellence and The 

International School of the Turks & Caicos Islands. 

The students all engaged in lively discussion with 

Dr. Keith as he shared his knowledge of the history of 

the Islands and outlined plans for the National Museum 

in Providenciales. They asked many questions about 

the stories we hope to develop in the new museum and 

also about his work as a marine archaeologist on the 

Molasses Reef and Trouvadore shipwreck sites. They 

listened in absolute silence, hanging on to every word 

as he recounted his experiences. From the sound of it, 

I would say that we have at least one future underwater 

archaeologist and a few more with definite interest in 

the museum field! a 

Help for the Heritage House 

The Museum’s Caicos Heritage House is a reproduction 

of a typical 19th-century Caicos Islands homestead. Our 

ambition is to create a “living history” exhibit of what 

life was like in the Turks & Caicos Islands for most of 

the last 200 years. We are appealing to school groups, 

civic organizations, and individuals to get involved and 

participate in this project. We are looking for donations 

of authentic tools and household items, for volunteers 

to help us set it up properly, and for individuals willing 

to let us record your stories and reminiscences of the 

“olden days.” To help, contact info@tcmuseum.org or 

call (649) 247-2161. a 

Story & Photos By Candianne Williams 


usiness 

Opposite page: Thompson’s Cove is a desirable private community on Providenciales’ north shore. It boasts canal entrance to the sea and 

still has excellent building sites available. Above: Shown here is the site described in this article in late April, well on its way to a mid-summer 

completion. 

KATHY BORSUK 

Building on a Budget 

This local builder shows that it can be done. 


It can be a bit daunting when you turn the pages of the Turks & Caicos Real Estate Association (TCREA) 

bi-annual Real Estate Guide. Many of the properties ooze uber-everything, boasting sprawling beachfront 

acreage, ocean views, private pools, ensuite bedrooms counted on two hands, and price tags that can 

be over $10,000,000! So what’s a “regular guy” to do? Not everyone can afford a super-luxury estate, yet 

would love to savor the Eden-like weather, turquoise seas, pristine beaches, and casual island lifestyle 

offered in the Turks & Caicos Islands. 


This is the story of a couple who choose the Turks & 

Caicos Islands as the place to fulfill their dream of a life in 

the Caribbean. They represent the “middle market,” folks 

who wish to have a home here, don’t have millions to 

spare, and are not interested in living in a condominium 

or townhome community. Thanks to meeting the right 

people and making wise decisions, this fairy tale has a 

happy ending! 

After extensive vacationing in the Caribbean, Jeff & 

Kari, North Americans from a cold climate, discovered the 

Turks & Caicos Islands. What was special about TCI? Kari 

recalls, “We loved that it was a remote, yet developed, 

location that felt safe and secure. It was easy to get to 

by air and we loved the seemingly untouched beaches, 

amazing coral reefs, and the chance to do lots of snorkeling 

and fishing. In spite of the relatively small population 

(which means less traffic!), the infrastructure was solid, 

with a good airport, roadways, hospital, and, of course, 

Internet access! We were surprised at the variety of excellent 

restaurants . . . and that there were no fast-food 

chains. In all, TCI was a perfect fit for us.” 

Building a home here, however, loomed as a formidable 

obstacle. The couple wondered how they would find 

a reliable contractor who they could trust to handle the 

project when they would be so far away. Like many a novice 

island builder, they were not familiar with local codes, 

regulations, financing, or building standards, and had no 

idea how to choose a piece of land to fit their needs. 

They credit providence with connecting them with 

Cays Construction Company, a small local firm run by 

Dave Smith. Dave started in the construction industry 

as a carpenter’s apprentice in 1979, eventually making 

his way to the Cayman Islands to work for the notable 

firm of Arch & Godfrey Ltd. as project manager for The 

Grandview, Regal Beach Club, and The Pinnacle, and built 

more than 450 other top condos in Cayman. In 2003, 

he and his wife Sue came to TCI with Arch & Godfrey 

to build The Pinnacle on Grace Bay and Donna Karan’s 

luxury villa on Parrot Cay and to work with Godfrey Been 

on The Salt Mills shopping complex. In 2009, he partnered 

with Lewis Walkin of North Caicos to start Cays 

Construction Company. Lewis is a skilled veteran of construction 

works, with extensive experience in Florida as 

well as many years in the TCI. 

Jeff and Kari first contacted Cays Construction for 

advice on how much home they could get with their budget 

of $400,000 to $500,000. Their top priorities were 

that the property be waterfront, boat accessible, and in 

a peaceful, secluded location. Dave knew that all land 

The “dream home” overlooks this peaceful canal. 

is not created equal, but when one is familiar with the 

“lay of the land,” it is fairly easy to make choices that 

offer value for money. He was careful to consider safety, 

accessibility, and re-sale value, as well. After giving the 

couple a variety of options, Jeff and Kari short-listed four 

lots, sight unseen! Dave explains, “Cays Construction 

become their eyes. We investigated each plot, gave an 

idea of potential problems (effects of a hurricane, access, 

if filling is required, safety) and reported back to our clients. 

The best two were in the same gated community; 

one was hilltop, with magnificent views of both sides of 

Providenciales; the other a plot with extensive canal frontage. 

In one follow-up visit, Jeff and Kari chose the canal 

plot because of their love of boats, and were landowners 

within four weeks!” The couple worked with Karen Biker 

from Turks & Caicos Sotheby’s International Realty for the 

land purchase, who also was of great help throughout the 

sale and with the onset of the project. 

The next step was for the couple to fill out a short 

questionnaire on what they wanted their home to include. 

This served as the basis for creating an outline of the layout, 

drawing up budgets, and planning a work schedule. 

Kari adds, “Many of our design ideas came from HGTV’s 

‘Caribbean Life’ show! Dave and his team generated construction 

drawings and, after a bit of fine-tuning, our 

vision started to become real.” 

Following the couple’s approval, Cays Construction 

created all elevations, structural, electrical, plumbing, and 

KATHY BORSUK 

A/C specs for building permits. Local architect Alwood 

Gardiner presented the drawings to the TCI Planning 

Department for approval. Dave recalls, “With Alwood’s 

help, we went for a full building application at the outset, 

which avoided having to apply for each stage separately. 

This made the whole application more affordable, very 

fast, and efficient, with planning permission granted in 

about ten weeks. Even at this point, the clients had full 

control of all decisions, yet did not have to leave their 

home in the States!” 

Jeff and Kari made one more visit to the Islands to 

ensure the home would be positioned for the best view, 

and with final approval on financing, construction began 

on March 11, 2015. Dave says, “Prior to starting construction, 

we worked with the community management 

to confirm that the designs are in keeping with the strata 

and that colors and roof finishes complement adjacent 

homes. We also united with Fortis (local power utility) to 

agree on discreet areas for power poles to be erected. 

Our next step was budgets. We believe it is essential to 

keep to the budget with no cost or job overruns, unless 

there is a major modification or addition. On the basis of 

the program, we ordered materials internationally, getting 

quotes and securing the best deal for our clients.” 

With construction well underway, Dave put forward 

anticipated occupancy to the end of July. For the fittings 

and furnishings, Kari is working with Pamela Bayer 

Interiors, who has experience with island projects. Kari 

adds, “We’ve seen art and tile-work by various local artists 

that we will ask her to incorporate.” 

Jeff and Kari agree that it makes sense to use a onesource 

company such as Cays Construction. Bringing 

together all professionals minimizes planning times, 

costs, and headaches, especially when you are not living 

in the country where your house is being built. Kari 

explains, “This has been a learning experience. However, 

Dave has gone out of his way to guide us through the 

hurdles. Not only is he extremely knowledgeable of the 

Islands, but he always went out of his way to answer any 

questions, gave us good advice to stay in budget, and is 

as enthusiastic and excited as we are to make our dream 

come true!” 

Dave sees a slow renaissance in new construction 

in TCI. He adds, “There are lots of local tradesmen who 

are competent and available. Cays Construction hopes to 

offer a one-stop alternative to stimulating an area that 

can only make the TCI more popular with investors.” a 

For more information, visit www.caysconstruction.com. 

The longest established legal practice 

in the Turks & Caicos Islands 

Real Estate Investments 

& Property Development 

Immigration, Residency 

& Business Licensing 

Company & Commercial Law 

Trusts & Estate Planning 

Banking & Insurance 

1 Caribbean Place, P.O. Box 97 

Leeward Highway, Providenciales 

Turks & Caicos Islands, BWI 

Ph: 649 946 4344 • Fax: 649 946 4564 

E-Mail: dempsey@tciway.tc 

Cockburn House, P.O. Box 70 

Market Street, Grand Turk 

Turks & Caicos Islands, BWI 

Ph: 649 946 2245 • Fax: 649 946 2758 

E-Mail: ffdlawco@tciway.tc 


shape up 

shape up 

Worksite wellness 

Fitness and health 

By Tamika Handfield MS, RD, Nutrition in Demand 

By Josh Williams, Okeanos Fitness 

I recently watched an episode of “Undercover Boss” 

where the CEO of a fast food chain implemented a 

worksite wellness program for his employees. As ironic 

as that might be, this CEO is not alone—more and more 

organizations are investing in their employees’ overall 

health by beginning worksite wellness programs. As a 

matter of fact, the United States is recognizing May as 

Employee Health & Fitness Month. 

According to the Centers for Disease Control (CDC), 

in 2000, obesity-related health care costs totaled an 

estimated $117 billion! As a result of this prevalence 

of obesity related illnesses and the associated costs, 

employers find it necessary to invest in nutrition and 

fitness programs that can help their employees stay 

healthy. 

According to Dr. John Travis, “Wellness is an ongoing 

lifestyle, which requires taking responsibility and 

making healthy choices, promoting individual well-being 

through a balance in all aspects of life.” In essence, 

wellness encompasses the total man—mental, social, 

physical, spiritual, and environmental. Most worksite 

wellness programs are comprised of a nutrition and fitness 

component where a healthcare provider comes in 

to provide educational sessions to the employees. The 

sessions are usually tailored to the specific needs of the 

organization’s employees and can be as detailed as the 

employer likes. 

Many corporate jobs are very sedentary. Now, 

everything is delivered to our smart phones. Our sedentary 

jobs coupled with our inactive lifestyle helps 

to further compound the problem of obesity in our 

society. That means that in the workplace, obesity can 

affect costs associated with absenteeism, sick leave, 

disability, and injuries. So, there are many benefits to a 

company taking part in a wellness program: increased 

staff morale which leads to higher retention of staff; 

decreased absenteeism/sick days; and increased productivity 

because your staff knows you care about their 

well-beings. 

Nutrition education is part of preventative medicine, 

so once your employees have the knowledge and 

the confidence to change 

their dietary habits, they will 

begin to see decreases in 

blood glucose levels, cholesterol 

levels, blood pressure 

readings and a reduction and 

maintenance in weight. These 

tangible health outcomes have one bottom line to you 

the employer—an increase in profits due to the heightened 

efficiency and effectiveness of your employees. 

How may I, as an employer, help my employees? The 

help you provide may be as simple as providing healthful 

foods at meetings and in cafeterias or switching out 

the snacks to offer healthier vending machine choices. 

Many companies are now offering onsite fitness facilities 

for their employees. Once you offer the facilities, 

you may also want to change your employment policy 

to approved half hour breaks for daily exercise. Making 

these simple changes in your office lets the employees 

know that they are valued and appreciated. 

If you would like to start a worksite wellness program 

at your company, please contact me for more 

information on how I can provide services to you and 

your MOV-A-THON2015/16_Layout employees. a 1 2/23/15 7:37 AM Page 1 

Nutrition in Demand, , a non profit raising awareness to 

the importance of health and healthy eating 

Motto: eating healthy today... living longer, better tomorrow 

• Educational workshops for seniors, adults, children & teenagers 

• Nutrition and physical activity summer camp 

• Nutrition education and culinary class for children 

• Weight loss support groups 

• Nutrition education for mass media 

To donate to our non profit or to one of our programs, 

visit our website: www.nutritionindemand.com 

Plan to run with us in paradise on Jan 9th 2016 for Move-a-thon TCI 2016 

For individual Medical Nutrition Therapy counseling, corporate wellness 

and lunch & learns, please contact Mrs. Tamika Handfeld MS, RD 

Provo Plaza No.5, Leeward Highway 

Cell: (649) 242-3978 or (649) 442-3978 

For many people, fitness seems to be a constantly 

inclining trend. Whether it’s an afternoon walk or an 

early morning gym session, we all find our own way of 

feeling “fit.” But what is fitness, and how do we accomplish 

it? Are we becoming healthier as we become fitter? 

Fitness is an ongoing process that can never be 

conquered. Due to our modern lifestyles, we have to 

push ourselves outside of our comfort zones in order 

to become fit. We no longer have to grow or hunt our 

food or walk to work and our spines are in unnatural 

positions for long periods as we sit for hours at a time. 

Being healthy is different than being fit. Somebody 

could appear to have a fit body, but be working their 

body to the extreme without the proper nutrients 

and become sick. To describe someone who is fit 

and healthy, they would have to maintain a clean and 

healthy diet together with having a consistent workout 

routine that includes flexibility, strength, cardio, and 

injury prevention. 

Growing up, I was a highly competitive athlete. My 

sport required me to be in the gym six days a week, 

stay flexible, and push myself outside of my comfort 

zone daily. Over nine years, my personal fitness and 

hockey-specific skill level increased. This alone, however, 

didn’t ensure that I remained healthy in body or 

in mind. I believe that there are five elements of fitness: 

diet, strength, injury prevention, cardio, and flexibility. 

• Diet (not dieting) is one of the main considerations in 

leading a fit life. A clean diet filled with health conscious 

meals will make huge improvements to your overall 

health. It takes a bit of research, and a bit of self-experimenting 

to learn the trade of clean eating, but the 

payoff will be huge. Begin by simply cutting down on 

processed sugar and increasing protein, fruits, nuts, 

pulses, and vegetables to see huge improvements. 

Don’t forget to drink lots of water throughout the day. 

• Strength comes into play when we start talking about 

muscle development. Strength has benefits both in 

everyday life and in the sports world. It’s also important 

in slowing down the aging process. Our bodies 

begin to lose muscle in our thirties. People who are 

inactive can lose 3 to 5% muscle 

each decade, accelerating 

between the age of 60 and 

80. Strengthening the core is 

important and will help support 

our spine, which affects 

our whole body movement. 

• Injury prevention is one of the most neglected areas 

in the fitness world, but one of the biggest factors in 

fitness and slowing down the aging process. Injury prevention 

requires precise form and works small muscle 

groups that come together to strengthen joints and 

crucial ligaments throughout our body. 

• Cardio will build up lung capacity, exercise the heart, 

and help tone leg and ab muscles. Interval runs are also 

one of the best ways to burn off excess fat. 

• Flexibility is important due to the fact that as our 

bodies get older, the muscles tend to tighten up and 

joint range of motion decreases. This can cause pain 

within the body. You should stretch daily, thirty minutes 

after you wake up, and right before bed. 

Combining these five elements with an understanding 

of your personal goals will help you find health AND 

fitness. Keep in mind that being fit is not about how 

you look, but rather how fit you feel from the inside 

out. a 

Josh Williams is a fitness and high performance coach, 

and owner of Okeanos Fitness. After spending nine 

years playing competitive hockey and learning the 

importance of leading a fit and healthy life, he has 

returned home to help lead people towards achieving 

their personal health and fitness goals. Visit Okeanos 

Fitness, located in The Regent Village, to find out more 

about small group classes, one on one training, and 

injury rehabilitation. While there, experience firsthand 

just how great fresh fruit and vegetables can taste at 

Okeanos Smoothie and Juice bar and kick start your 

own health and fitness action plan today! For more 

information email okeanosfitness@gmail.com or call 

649 431 6328. 


POC13-Times of the Island 3 7-16 x 6 3-8 Ad2 FNL.pdf 1 13-11-12 1 

about the Islands 

Friday, and Saturday, and from Montreal on Friday. Air 

Canada offer flights from Toronto and Montreal on 

Saturday and Sunday. British Airways travels on Sunday 

from London/Heathrow via Nassau. 

Bahamasair flies to Nassau on Tuesday, Thursday, 

and Sunday; Inter-caribbean Airways travels on Monday, 

Wednesday, and Friday. Inter-caribbean Airways travels 

to the Dominican Republic and Haiti daily, to Jamaica on 

Monday, Wednesday, Friday, and Sunday, and to Puerto 

Rico on Tuesday, Thursday, and Sunday. (Schedules are 

current as of May 2015 and subject to change.) 

Inter-island service is provided by Inter-caribbean 

Airways, Caicos Express Airways, and Global Airways. Sea 

and air freight services operate from Florida. 

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Language 

English. 

Y 

CM 

MY 

Map provided courtesy Wavey Line Publishing. Their navigation charts and decorative and historic maps of the Turks & Caicos Islands, the 

Bahamas, and Hispaniola are available in shops throughout the Islands. Visit www.waveylinepublishing.com. 

Where we are 

The Turks & Caicos Islands lie some 575 miles southeast 

of Miami — approximately 1 1/2 hours flying time — 

with the Bahamas about 30 miles to the northwest and 

the Dominican Republic some 100 miles to the southeast. 

The country consists of two island groups separated 

by the 22 mile wide Columbus Passage. To the west are 

the Caicos Islands: West Caicos, Providenciales, North 

Caicos, Middle Caicos, East Caicos, and South Caicos. To 

the east are the Turks Islands: Grand Turk and Salt Cay. 

The Turks & Caicos total 166 square miles of land 

area on eight islands and 40 small cays. The country’s 

population is approximately 32,000. 

Getting here 

There are international airports on Grand Turk, North 

Caicos, Providenciales, and South Caicos, with domestic 

airports on all of the islands except East Caicos. 

At this time, all of the major international carriers 

arrive and depart from Providenciales International 

Airport. American Airlines flies twice daily from Miami 

and from Dallas on Saturday. U.S. Airways offers daily 

service from Charlotte and from Philadelphia on Saturday. 

JetBlue Airways offers daily service from New York/JFK 

and a Boston flight on Saturday. Delta Airlines flies from 

Atlanta daily and New York/JFK on Saturday. United 

Airlines travels from Newark on Tuesday, Thursday, 

Saturday, and Sunday, with a new flight from Houston on 

Saturday starting in June. 

West Jet travels from Toronto on Monday, Wednesday, 

Time zone 

CMY 

Eastern Standard Time/Daylight Savings Time observed. 

Currency 

The United States dollar. The Treasury also issues a Turks 

& Caicos crown and quarter. Travellers cheques in U.S. 

dollars are widely accepted and other currency can be 

changed at local banks. American Express, VISA, and 

MasterCard are welcomed at many locations. 

Climate 

The average year-round temperature is 83ºF (28ºC). The 

hottest months are September and October, when the 

temperature can reach 90 to 95ºF (33 to 35ºC). However, 

the consistent easterly trade winds temper the heat and 

keep life comfortable. 

Casual resort and leisure wear is accepted attire for 

daytime; light sweaters or jackets may be necessary on 

some breezy evenings. It’s wise to wear protective clothing 

and a sunhat and use waterproof sunscreen when out 

in the tropical sun. 

Entry requirements 

Passport. A valid onward or return ticket is also required. 

Customs formalities 

Visitors may bring in duty free for their own use one carton 

of cigarettes or cigars, one bottle of liquor or wine, 

and some perfume. The importation of all firearms including 

those charged with compressed air without prior 

approval in writing from the Commissioner of Police is 

CY 

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TWR SUM15_Layout 1 5/25/15 3:19 PM Page 1 

Tradewinds Radio 104.5 

Music you’ll enjoy all day long. 

U.S. news and local marine weather. 

Stream at www.tradewinds1045.com 

Thanks to some of our supporters, 

not to be missed during your vacation: 

Bugaloo’s Conch Crawl, Caicos Adventures, 

Dive Provo, Fottac, Mamas, Melt 

& Ricky’s Flamingo Cafe. 


about the Islands 

strictly forbidden. Spear guns, Hawaiian slings, controlled 

drugs, and pornography are also illegal. 

Returning residents may bring in $400 worth of 

merchandise per person duty free. A duty of 10% to 

60% is charged on most imported goods along with a 

7% customs processing fee and forms a major source of 

government revenue. 

Transportation 

A valid driver’s license from home is suitable when renting 

vehicles. A government tax of 12% is levied on all 

rental contracts. (Insurance is extra.) Driving is on the 

left-hand side of the road, with traffic flow controlled by 

round-abouts at major junctions. Please don’t drink and 

drive! Taxis are abundant throughout the Islands and 

many resorts offer shuttle service between popular visitor 

areas. Scooter, ATV, and bicycle rentals are also available. 

Telecommunications 

LIME Ltd. provides service on a totally digital 4G network, 

including pre-paid phone cards, pre-paid cellular phones, 

credit card, and calling card options. Broadband Internet 

service, with speeds as fast as 8Mbps, connects the 

Islands to the world. Most resorts offer wireless Internet 

connection and there are several private Internet cafés. 

Digicel operates GSM mobile networks, with a full suite of 

4G service. LIME is the local carrier for CDMA roaming on 

US networks such as Verizon and Sprint. North American 

visitors with GSM cellular handsets and wireless accounts 

with AT&T or Cingular can arrange international roaming. 

Electricity 

120/240 volts, 60 Hz, suitable for all U.S. appliances. 

Departure tax 

US $20 for all persons two years and older, payable in 

cash or traveller’s cheques. It is typically built into the 

cost of your ticket. 

Courier service 

Delivery service is provided by FedEx, with offices on 

Providenciales and Grand Turk, and DHL. UPS service is 

limited to incoming delivery. 

the Post Office is on Front Street, with the Philatelic 

Bureau on Church Folly. The Islands are known for their 

varied and colorful stamp issues. 

Media 

Multi-channel satellite television is received from the U.S. 

and Canada and transmitted via cable or over the air. 

Local station WIV-TV broadcasts on Channel 4 and Island 

EyeTV on Channel 5. People’s Television offers 75 digitally 

transmitted television stations, along with local news 

and talk shows on Channel 8. There are also a number of 

local radio stations, magazines, and newspapers. 

Medical services 

There are no endemic tropical diseases in TCI. There are 

large, modern hospitals on Grand Turk and Providenciales. 

Both hospitals offer a full range of services including: 

24/7 emergency room, operating theaters, diagnostic 

imaging, maternity suites, dialysis suites, blood bank, 

physiotherapy, and dentistry. 

In addition, several general practitioners operate in 

the country, and there is a recompression chamber, along 

with a number of private pharmacies. 

Immigration 

A resident’s permit is required to live in the Islands. A 

work permit and business license are also required to 

work and/or establish a business. These are generally 

granted to those offering skills, experience, and qualifications 

not widely available on the Islands. Priority is given 

to enterprises that will provide employment and training 

for T&C Islanders. 

Government/Legal system 

TCI is a British Crown colony. There is a Queen-appointed 

Governor, HE Peter Beckingham. He presides over an executive 

council formed by the elected local government. 

PNP Leader Dr. Rufus Ewing is the country’s premier. 

The legal system is based upon English Common 

Law and administered by a resident Chief Justice, Chief 

Magistrate, and Deputy Magistrates. Judges of the Court 

of Appeal visit the Islands twice a year and there is a final 

Right of Appeal to Her Majesty’s Privy Council in London. 

exchange controls. Indirect taxation comprises customs 

duties and fees, stamp duty, taxes on accommodations, 

restaurants, vehicle rentals, other services and gasoline, 

as well as business license fees and departure taxes. 

Economy 

Historically, TCI’s economy relied on the export of 

salt. Currently, tourism, the offshore finance industry, 

and fishing generate the most private sector income. 

The Islands’ main exports are lobster and conch, with 

the world’s first commercial conch farm operating on 

Providenciales. Practically all consumer goods and foodstuffs 

are imported. 

The Turks & Caicos Islands are recognised as an 

important offshore financial centre, offering services 

such as company formation, offshore insurance, banking, 

trusts, limited partnerships, and limited life companies. 

The Financial Services Commission regulates the industry 

and spearheads the development of offshore legislation. 

People 

Citizens of the Turks & Caicos Islands are termed 

“Belongers” and are primarily descendants of African 

slaves who were brought to the Islands to work on the 

salt ponds and cotton plantations. The country’s large 

expatriate population includes Canadians, Americans, 

Brits and Europeans, along with Haitians, Jamaicans, 

Dominicans, Bahamians, Indians, and Filipinos. 

Churches 

Churches are the center of community life and there 

are many faiths represented in the Islands, including: 

Adventist, Anglican, Assembly of God, Baha’i, 

Baptist, Catholic, Church of God of Prophecy, Episcopal, 

Faith Tabernacle Church of God, Jehovah’s Witnesses, 

Methodist and Pentecostal. Visitors are always welcome. 

Pets 

Incoming pets must have an import permit, veterinary 

health certificate, vaccination certificate, and lab test 

results to be submitted at the port of entry to obtain 

clearance from the TCI Department of Agriculture, Animal 

Health Services. 

National symbols 

30Years 

Assisting domestic and international clients for over 30 years 

Tel + 1 649 946 4602 • Fax + 1 649 946 4848 

Email reception@savory-co.com • Website www.savory-co.com 

Postal service 

The Post Office and Philatelic Bureau in Providenciales is 

located downtown in Butterfield Square. In Grand Turk, 

Taxes 

There are currently no direct taxes on either income 

or capital for individuals or companies. There are no 

The National Bird is the Brown pelican (Pelecanus occidentalis). 

The National Plant is Island heather (Limonium 

bahamense) found nowhere else in the world. The 

National Tree is the Caribbean pine (Pinus caribaea var. 


DentalSum15_Layout 1 5/25/15 12:09 PM Page 1 

World Class Facial 

Aesthetics & Dentistry 

• Botox, Dysport & Facial Fillers 

• Dental Cleaning & Whitening 

• Dental Implants 

• Veneers, Crowns & Bridges 

• Invisalign 

• Oral Surgery 

US & UK qualified with 20+ yrs experience 

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where to stay 

Grand Turk 

range of daily rates 

US$ (subject to change) 

number of units 

major credit cards 

restaurant 

bar 

air conditioning 

phone in unit 

television in unit 

kitchen in unit 

laundry service 

pool 

on the beach 

The Arches of Grand Turk – Tel 649 946 2941 190–210 4 • • • • • • • 

Bohio Dive Resort – Tel 649 946 2135 • Web www.bohioresort.com 170–230 16 • • • • • • • • 

Crabtree Apartments – Tel 978 270 1698 • Web www.GrandTurkVacationRental.com 210–250 3 • • • • • • 

Grand Turk Inn – Tel 649 946 2827 • Web www.grandturkinn.com 250–300 5 • • • • • • • 

Island House – Tel 649 946 1519/232 5514 • Web www.islandhouse.tc 110–185 8 • • • • • • • 

Manta House – Tel 649 946 1111 • Web www.grandturk-mantahouse.com 110–130 5 • • • • • • • 

Osprey Beach Hotel – Tel 649 946 2666 • Web www.ospreybeachhotel.com 90–225 37 • • • • • • • • • • 

Salt Raker Inn – Tel 649 946 2260 • Web www.saltrakerinn.com 55–140 13 • • • • • • • 

Solomon Porches Guesthouse – Tel 649 946 2776/241 2937 • Fax 649 946 1984 75–100 3 • • 

White Sands Beach Resort – Tel 649 242 1991 • Web whitesandstci.com 130–150 16 • • • • • • • • • 

Middle Caicos 

Blue Horizon Resort – Tel 649 946 6141 • Web bhresort.com 265–400 7 • • • • • • • • • 

North Caicos 

bahamensis). The National Costume consists of white cotton 

dresses tied at the waist for women and simple shirts 

and loose pants for men, with straw hats. Colors representing 

the various islands are displayed on the sleeves 

and bases. The National Song is “This Land of Ours,” by 

Rev. E.C. Howell, PhD. Peas and Hominy (Grits) with Dry 

Conch is revered as symbolic island fare. 

Going green 

TCI Waste Disposal Services currently offers recycling services 

through weekly collection of recyclable aluminum, 

glass, and plastic. The TCI Environmental Club is spearheading 

a campaign to eliminate single-use plastic bags. 

Do your part by using a cloth bag whenever possible. 

Keep TCI “Beautiful by Nature” by not littering! 

Recreation 

Sporting activities are centered around the water. Visitors 

can choose from deep-sea, reef, or bonefishing, sailing, 

glass-bottom boat and semi-sub excursions, windsurfing, 

waterskiing, parasailing, sea kayaking, snorkelling, 

scuba diving, kiteboarding, stand up paddleboarding, 

and beachcombing. Pristine reefs, abundant marine life, 

and excellent visibility make TCI a world-class diving 

destination. Tennis and golf—there is an eighteen hole 

championship course on Providenciales—are also popular. 


For full list of treatments or to book an appointment go to 

www.markosmonddentalclinic.com or call 

(649) 432 3777 

The Islands are an ecotourist’s paradise. Visitors can 

enjoy unspoilt wilderness and native flora and fauna in 

thirty-three national parks, nature reserves, sanctuaries, 

and areas of historical interest. The National Trust 

provides trail guides to several hiking trails, as well as 

guided tours of major historical sites. There is an excellent 

national museum on Grand Turk, with a future 

branch planned for Providenciales. A scheduled ferry and 

a selection of tour operators make it easy to take day 

trips to the outer islands. 

Other land-based activities include bicycling, horseback 

riding, and football (soccer). Personal trainers are 

available to motivate you, working out of several fitness 

centres. You will also find a variety of spa and body treatment 

services. 

Nightlife includes local bands playing island music 

at bars and restaurants and some nightclubs. There are 

two casinos on Providenciales, along with many electronic 

gaming parlours. Stargazing is extraordinary! 

Shoppers will find Caribbean paintings, T-shirts, 

sports and beachwear, and locally made handicrafts, 

including straw work and conch crafts. Duty free outlets 

sell liquor, jewellery, watches, perfume, leather goods, 

crystal, china, cameras, electronics, brand-name clothing 

and accessories, along with Cuban cigars. a 

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Bottle Creek Lodge – Tel 649 946 7080 • Web www.bottlecreeklodge.com 155–240 3 • • 

Caicos Beach Condominiums – Tel 649 241 4778/786 338 9264 • Web www.caicosbeachcondos.com 159–299 8 • • • • • • • • 

Cedar Palms Suites – Tel 649 946 7113/649 244 4186 • Web www.oceanbeach.tc 250–300 3 • • • • • • • • • 

Flamingo’s Nest – Tel 649 946 7113/649 244 4186 • Web www.oceanbeach.tc 175–340 2 • • • • • • • • 

Hollywood Beach Suites - Tel 800 551 2256/649 231 1020 • Web www.hollywoodbeachsuites.com 200–235 4 • • • • • • 

JoAnne’s Bed & Breakfast - Tel 649 946 7301 • Web www.turksandcaicos.tc/joannesbnb 80–120 4 • • • • 

Palmetto Villa – Tel 649 946 7113/649 244 4186 • Web www.oceanbeach.tc 225–250 1 • • • • • • • • 

Pelican Beach Hotel - Tel 649 946 7112/877 774 5486 • Web www.pelicanbeach.tc 125–165 14 • • • • • • • • 

Pine Cay 

The Meridian Club - Tel 649 946 7758/866 746 3229 • Web www.meridianclub.com 800–1300 13 • • • • • • 

Parrot Cay 

Parrot Cay Resort & Spa - Tel 877 754 0726/649 946 7788 • Web www.parrotcay.como.bz 450–4370 65 • • • • • • • • • • 

Providenciales 

Airport Inn - Tel 649 941 3514 • Web www.airportinntci.com. 140 18 • • • • • • • 

The Alexandra Resort & Spa - Tel 800 704 9424/649 946 5807 • Web www.alexandraresort.com 280–420 99 • • • • • • • • • 

The Atrium Resort - Tel 888 592 7885/649 333 0101 • Web www.theatriumresorttci.com 159–410 30 • • • • • • • • 

Amanyara – Tel 866 941 8133/649 941 8133 • Web www.amanresorts.com 1000–2100 73 • • • • • • • • 

Aquamarine Beach Houses - Tel 649 231 4535/905 556 0278 • www.aquamarinebeachhouses.com 200–850 24 • • • • • • • • 

Beaches Resort & Spa - Tel 800-BEACHES/649 946 8000 • Web www.beaches.com 325–390AI 453 • • • • • • • • • 

Beach House Turks & Caicos – Tel 649 946 5800 • Web www.beachchousetci.com 532–638 21 • • • • • • • • • • 

Best View Villa – Tel 305 766 8336 – Web www.BestViewtci.com 1 • • • • • • • 

Blue Haven Resort & Marina - Tel 855 832 7667/649 946 9900 • Web www.bluehaventci.com 250–650 51 • • • • • • • • • • 

Caribbean Paradise Inn - Tel 649 946 5020 • Web www.paradise.tc 162–225 17 • • • • • • • • 

Club Med Turkoise - Tel 800 258 2633/649 946 5500 • Web www.clubmed.com 120–225 290 • • • • • • • • • 

Coral Gardens on Grace Bay - Tel 877 746 7800 • Web www.coralgardensongracebay.com 199-449 32 • • • • • • • • • • 

Gansevoort Turks + Caicos – Tel 877 774 3253/649 941 7555 • Web www.gansevoorttc.com 315–720 91 • • • • • • • • • • 

Grace Bay Club - Tel 800 946 5757/649 946 5757 • Web www.gracebayclub.com 650–1750 59 • • • • • • • • • • 

Grace Bay Suites – Tel 649 941 7447 • Web www.GraceBaySuites.com 99–195 24 • • • • • • • • 

Harbour Club Villas - Tel 649 941 5748/305 434 8568 • Web www.harbourclubvillas.com 210–240 6 • • • • • 

Le Vele - Tel 649 941 8800/888 272 4406 • Web www.levele.tc 303–630 22 • • • • • • • • 

La Vista Azul – Tel 649 946 8522/866 519 9618 • Web www.lvaresort.com 215–375 78 • • • • • • • 

Neptune Villas – Tel 649 331 4328 • Web www.neptunevillastci.com 150–400 10 • • • • • • • • • 

Northwest Point Resort • Tel 649 941 5133 • Web www.northwestpointresort.com 196–550 49 • • • • • • • • • • 

Ocean Club Resorts - Tel 800 457 8787/649 946 5461 • Web www.oceanclubresorts.com 180–690 191 • • • • • • • • • • 

Ocean Point Villas - Tel 649 941 5043 • Web www.oceanpointvillas.com 343–2071 10 • • • • • • • • 

Pelican Nest Villa – Tel 649 342 5731 • Web www.pelicannest.tc 429–857 2 • • • • • • 

Point Grace - Tel 888 682 3705/649 946 5096 • Web www.pointgrace.com 424–1515 27 • • • • • • • • • • 

Ports of Call Resort – Tel 888 678 3483/649 946 8888 • Web www.portsofcallresort.com 135–210 99 • • • • • • • 


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Contemporary Style with Bermudian Influences 

This centrally located 4 bedroom/3.5 bathroom executive family home and an additional 1 bedroom/1 bathroom nanny suite is 

4,545 square feet of open plan Caribbean living with exceptional breezes from its spectacular 75 feet of elevation. Located on .85 

acres and surrounded by natural trees and vegetation, views of the Island and Ocean beyond can be enjoyed from every room. 

Dee Agingu, Sales Executive 

t. 649.946.4474 c. 649.231.3534 

dee@tcsothebysrealty.com 

range of daily rates US$ 

(subject to change) 

Offered at $875,000 turksandcaicosSIR.com MLS# 1300629 

number of units 

major credit cards 

restaurant 

bar 

air conditioning 

phone in unit 

television in unit 

kitchen in unit 

laundry service 

pool 

on the beach 

Providenciales (continued) 

Queen Angel Resort – Tel 649 941 8771 • Web www.queenangelresort.com 150–575 56 • • • • • • • • • 

Reef Residences at Grace Bay – Tel 800 532 8536 • Web www.reefresidence.com 275–385 24 • • • • • • • 

The Regent Grand – Tel 877 537 3314/649 941 7770 • Web www.TheRegentGrand.com 495–1100 50 • • • • • • • • • 

Regent Palms – Tel 866 877 PALM • Web www.regentpalmstci.com 595–1700 72 • • • • • • • • • • 

Royal West Indies Resort – Tel 649 946 5004 • Web www.royalwestindies.com 180–695 92 • • • • • • • • • • 

The Sands at Grace Bay – Tel 877 777 2637/649 946 5199 • Web www.thesandsresort.com 175–675 116 • • • • • • • • • • 

Seven Stars Resort – Tel 866 570 7777/649 941 7777 – Web www.SevenStarsResort.com 365–2400 165 • • • • • • • • • • 

Sibonné – Tel 800 528 1905/649 946 5547 • Web www.Sibonne.com 110–375 29 • • • • • • • • 

The Somerset on Grace Bay – Tel 649 946 5900/877 887 5722 • Web www.TheSomerset.com 350–1300 53 • • • • • • • • • • 

Turtle Cove Inn – Tel 800 887 0477/649 946 4203 • Web www.turtlecoveinn.com 85–180 30 • • • • • • • • 

The Tuscany – Tel 649 941 4667 • Web www.thetuscanygracebay.com 975–1300 30 • • • • • • • • 

The Venetian Grace Bay – Tel 877 277 4793 • Web www.thevenetiangracebay.com 695–1175 27 • • • • • • • • 

Venetian Ridge Villas – Tel 649 341 8045 • Web www.VenetianRidgeVillas.com 99–149 16 • • • • • 

Villa del Mar – Tel 877 238 4058/649 941 5160 • Web www.yourvilladelmar.com 190–440 42 • • • • • • • 

Villa Mani – Tel 649 431 4444 • Web www.villamanitc.com See Web/AE 6 • • • • • • • 

Villa Renaissance - Tel 649 941 5300/877 285 8764 • Web www.villarenaissance.com 295–650 36 • • • • • • • • • 

The Villas at Blue Mountain – Tel 649 941 4255 • Web www.villasatbluemountain.com 1200–2500 3 • • • • • • • • 

Villa Tropidero – Tel 303 670 2628 • Web www.villatropidero.com 4500–6000W 3 • • • • • • • 

West Bay Club – Tel 866 607 4156/649 946 8550 • Web www.TheWestBayClub.com 235–1163 46 • • • • • • • • • • 

Windsong – Tel 649 941 7700/800 WINDSONG • Web www.windsongresort.com 275–925 50 • • • • • • • • • 

The Yacht Club – Tel 649 946 4656 • Web www.yachtclubtci.com 250–350 52 • • • • • • • 

Salt Cay 

Castaway – Salt Cay – Tel 772 713 9502 • Web www.castawayonsaltcay.com 175–265 4 • • • • • 

Genesis Beach House – Tel 561 502 0901 • Web www.Genesisbeachhouse.com 1000–1200W 4 • • • • • 

Pirate’s Hideaway B & B – Tel 800 289 5056/649 946 6909 • Web www.saltcay.tc 165–175 4 • • • • • • • 

Salt Cay Beach House – Tel 772 713 9502 • Web www.saltcaybeachhouse.blogspot.com 799W 1 • • • • • • 

Trade Winds Lodge – Tel 649 232 1009 • Web www.tradewinds.tc 925–1325W 5 • • • • • 

Twilight Zone Cottage – Tel 772 713 9502 • Web www.twilightzonecottage.blogspot.com 499W 1 • • • • 

The Villas of Salt Cay – Tel 772 713 9502 • Web www.villasofsaltcay.com 150–475 5 • • • • • • • • 

South Caicos 

South Caicos Ocean & Beach Resort – Tel 877 774 5486/649 946 3219 

Web southcaicos.oceanandbeachresort.com 120–275 24 • • • • • 

Hotel & Tourism Association Member 

Green Globe Certified • Rates (listed for doubles) do not include Government Accommodation Tax and Service Charge 

Anna Richardson, Sales Associate 

t. 649.946.4474 c. 649.232.7751 

anna@tcsothebysrealty.com 

dining out – providenciales 

Amanyara — Amanyara Resort. Tel: 941-8133. Light gourmet 

cuisine for lunch and dinner with menu changing daily. 

Anacaona — Grace Bay Club. Tel: 946-5050. Elegant beachfront 

dining for lunch and dinner. Gourmet Euro/Caribbean 

cuisine; fine wines. Full bar and lounge. Reservations required. 

Angela’s Top O’ The Cove Deli — Suzie Turn, by NAPA. 

Tel: 946-4694. New York-style delicatessen. Eat-in, carry-out, 

catering. Open daily 6:30 AM to 6 PM; Sunday 7 AM to 2 PM. 

Baci Ristorante — Harbour Towne, Turtle Cove. Tel: 941-3044. 

Waterfront Italian dining. Brick oven pizza. Popular bar. Open 

for lunch Monday to Friday 12 to 2 PM and dinner nightly from 

6 to 10 PM. Closed Sunday. Carry-out available. 

Bay Bistro — Sibonné Beach Hotel. Tel: 946-5396. Oceanfront 

dining featuring creative international cuisine. Open daily 

7 AM to 10 PM. Weekend brunch. Catering and special events. 

Beaches Resort & Spa — The Bight. Tel: 946-8000. 

All-inclusive resort. A variety of restaurants and bars on premises. 

Non-guests can purchase a pass. 

Bella Luna Ristorante — Glass House, Grace Bay Road. Tel: 

946-5214. Fine Italian dining. Full bar and wine cellar. Indoor or 

covered terrace seating above a tropical garden. Open daily for 

dinner from 6 PM. Closed Sunday. Private catering available. 

Big Al’s Island Grille — Salt Mills Plaza. Tel: 941-3797. Wide 

selection of burgers, steaks, salads, and wraps in a diner-like 

setting. Open daily from 11 AM to 10 PM. 

Blue Iguana Grill — Ports of Call. Tel: 339-8741. Fun, casual, 

Caribbean-style restaurant and bar. Serving lunch and dinner 

seven days. 

Bugaloo’s Conch Crawl — Five Cays. Tel: 941-3863. The 

freshest seafood in Provo, conch prepared to order, rum, buckets 

of beer, live local bands. Open daily from 11 AM to 10 PM. 

Bar open late. 

Cabana Bar & Grille — Ocean Club. Tel: 946-5880 x 1104. 

Casual island fare, pizza, burgers. Open daily from 7 AM to 

9 PM. Tropical cocktails with a spectacular view of the sea. 

Caicos Bakery — Caicos Café Plaza. Authentic French boulangerie. 

Fresh-baked breads, rolls, croissants, muffins, quiche, 

pastries, cakes. Open 7 AM to 4:30 PM daily except Sunday. 

Caicos Café — Caicos Café Plaza. Tel: 946-5278. 

Mediterranean specialties, grilled local seafood. Fine wines, dining 

on the deck. Open 6 PM to 10 PM Monday to Saturday. 

Carambola Grill & Lounge — Airport Inn Plaza. Tel: 946- 

8122. Generous portions of local and international fare at 

moderate prices in a casual atmosphere. Catering available. 

Chicken Chicken — Times Square, downtown Provo. Fast food, 

fried chicken, native fare. 

Chinson Jade Garden Pastries & Deli — Leeward Highway. 

Tel: 941-3533. Caribbean pastries, fresh bakery and Jamaican 

and Chinese cuisine. Lunch buffet/take-out. Open Monday to 

Saturday, 7 AM to 8 PM; Sunday, 2 PM to 8 PM. 

Chopsticks — Neptune Court. Tel: 333-4040. Fusion of Asian 

cuisines–light, healthy and delicious in a beautiful setting. Takeaway, 

delivery, on-site dining. Open daily Noon to 3 PM and 

5:30 to 10:30 PM. Closed Sunday. 

Club Med — Grace Bay Road. Tel: 946-5500. All-inclusive 

resort. Buffet-style dining; live show and disco in the evenings. 

Non-guests can purchase a daily pass. 

Coco Bistro — Grace Bay Road. Tel: 946-5369. Continental 

Caribbean cuisine by Chef Stuart Gray under a canopy of palms. 

Serving dinner nightly from 6 PM. Closed Monday. 

Corner Café — Graceway IGA. Tel: 941-8724. Breakfast sandwiches, 

specialty coffees, soups, salads, gourmet sandwiches 

and desserts. Open Monday to Saturday, 7 AM to 8:30 PM. 

Covered patio dining or take-out. Catering available. 

Coyaba Restaurant — Caribbean Paradise Inn. Tel: 946-5186. 

Contemporary Caribbean gourmet cuisine in a private tropical 

garden setting. Extensive wine list. Dinner nightly from 6 to 10 

PM. Closed Tuesday. Reservations recommended. Catering, special 

events, private chef visits. 

Crackpot Kitchen — The Village at Grace Bay. Tel: 941-3330. 

Experience the Island feel, culture and the best of authentic 

Turks & Caicos and Caribbean cuisines with an International 

twist. Open daily 11 AM to 10 PM. Closed Monday. 

Da Conch Shack & RumBar — Blue Hills. Tel: 946-8877. 

Island-fresh seafood from the ocean to your plate. Covered 

beachfront dining for lunch and dinner daily from 11 AM. 

Danny Buoy’s Irish Pub — Grace Bay Road. Tel: 946-5921. 

Traditional Irish cuisine, standard American pub fare; imported 

draught beers. Open for lunch and dinner daily from 11 AM. 

Happy Hour specials. Large screen TVs for sporting events. 

The Deck — Seven Stars Resort. Tel: 941-7777. All day dining 

and cocktails by the water’s edge. Open daily from Noon to 9:30 

PM. Bonfire buffet on Sunday evenings. Live music nightly. 

Fairways Bar & Grill — Provo Golf Club. Tel: 946-5833. 

Dine overlooking the “greens.” Open to all for lunch Monday 

to Thursday and breakfast from 9 AM on Sunday. Friday Pub 

Nights, Saturday BBQ. 

Fire & Ice — Blue Haven Resort & Marina. Tel: 946-9900. Start 

with easy sipping drinks at the Ice Bar and end with dessert 

by the fire pits in the Fire Lounge. South American-meets- 

Caribbean flavors and spices. Open daily. 

Fresh Bakery & Bistro — Atrium Resort. Tel: 345-4745. 

Healthy European salads, soups, sandwiches, bakery, pies and 

cakes. Gelato. Open daily 7 AM to 6 PM, closed Sunday. 

Fresh Catch — Salt Mills Plaza. Tel: 243-3167. Authentic native 

cuisine, from seafood to soup. Open daily 8 AM to 10 PM. 

Garam Masala — Regent Village. Tel: 941-3292. Authentic 

Indian cuisine, including tandoori charcoal-oven specialties. 

Open daily Noon to 3 PM, 5:30 PM to Midnight. Closed Tuesday. 

Giggles Ice Cream & Candy Parlour — Ports of Call & 

Williams Storage. Tel: 941-7370. Cones, sundaes, shakes, 

smoothies, “Gigglers,” ice cream pies and cakes. Pick ‘n’ mix 

candies. Open daily 11 AM to 10 PM. 

Gilley’s Cafe — At the airport. Tel: 946-4472. Burgers, sandwiches, 

local food. Full bar. Open daily 6 AM to 9 PM. 

Grace’s Cottage — Point Grace Resort. Tel: 946-5096. 

Elegant, gourmet Caribbean cuisine showcasing regional foods. 

Extensive wine list. Gazebo seating under the stars or indoor 

dining in a romantic gingerbread cottage. Serving dinner from 6 

PM nightly. Reservations required. Weddings and receptions. 

Greenbean — Harbour Town at Turtle Cove. Tel: 941-2233. 

“Purveyors of fine java and greens.” Internet café, Starbucks® 

coffee, salads, wraps, pizza, sandwiches, fresh bakery. Open 

daily 6 AM to 4 PM. 

The Grill Rouge — Grace Bay Club. Tel: 946-5050. Casual 

oceanfront poolside bistro, serving international bistro fare. 



Cool cocktails at the swim-up bar. Open 7 AM to 9:30 PM daily. 

Havana Club — Windsong Resort. Tel: 941-7700. Fine wine, 

specialty coffees, decadent desserts, with comedy/magic shows 

on Thursday, Friday and Saturday and music and sports nights. 

Healthy Treats Restaurant & Deli — Touch of Class Plaza, 

Airport Road. Tel: 241-3318. Native Caribbean dishes, fresh 

juices, smoothies. Call to order. 

Hemingways on the Beach — The Sands at Grace Bay. Tel: 

941-8408. Casual beachfront bar and restaurant. Fresh fish, 

pasta, sandwiches, salads and tropical drinks by the pool. 

Oceanfront deck for great sunsets! Open 8 AM to 10 PM daily. 

Hole in the Wall Restaurant & Bar — Williams Plaza, Old 

Airport Road. Tel: 941-4136. Authentic Jamaican/Island cuisine 

where the locals go for jerk chicken. Full bar. Indoor A/C dining 

or outdoors on the deck. Open 7 days from 8 AM. Cash only. 

Island Scoop — Grace Bay Plaza. Tel: 242-8511/243-5051. 

21 flavors of ice cream made locally. Cones, smoothies, blizzards 

and shakes. Open daily, 11 AM to 10 PM. 

The Java Bar — Graceway Gourmet. Tel: 941-5000. Gourmet 

café serving fresh baked desserts, sandwiches and coffee 

delights. Open 7 AM to 8 PM daily. 

Jimmy’s Dive Bar — Ports of Call. Tel: 946-5282. The place for 

steaks, BBQ, booze and breakfast. Open daily, 7 AM to 11 PM, 

(Thursday to Saturday to Midnight); open Sunday at 8 AM. 

Kalooki’s Beach Restaurant & Bar — Blue Hills. Tel: 

332-3388. Caribbean-infused dishes in an oasis-like setting 

overlooking the sea. Open Monday to Saturday, 11 AM to 10 PM; 

Sunday 11 AM to 7 PM. Live music every Friday! 

KItchen 218 — Beach House, Lower Bight Road. Tel: 946-5800. 

Caribbean cuisine with hints of French and Asian fusion and the 

chef’s passion for fresh ingredients. Open 8 AM to 10 PM daily. 

The Landing Bar & Kitchen — Grace Bay Road across from 

Regent Village. Tel: 341-5856. Unique nautical setting for dinner 

under the stars. Cocktails, fire pit. Open daily 5:30 PM to . . . 

Las Brisas — Neptune Villas, Chalk Sound. Tel: 946-5306. 

Mediterranean/Caribbean cuisine with tapas, wine and full bar. 

Terrace, gazebo and inside dining overlooking Chalk Sound. 

Open daily 11 AM to 10 PM. Closed Tuesday. 

Le Bouchon du Village — Regent Village. Tel: 946-5234. A 

taste of Paris in TCI. Sidewalk café with sandwiches, salads, tartines, 

tapas, nightly dinner specials. Open daily 7 AM to 10 PM. 

Closed Sunday. 

Lemon 2 Go Coffee — Ventura House, Grace Bay Road. Tel: 

941-4487. Gourmet coffeehouse. Sandwiches, muffins, cookies, 

croissants, yogurt, salads. Open Monday to Saturday 7:30 AM to 

7 PM, Sunday 9 AM to 1 PM. 

The Lounge — Grace Bay Club. Tel: 946-5050. Decidedly hip 

lounge. Caribbean-infused tapas, martinis, tropical cocktails, 

world music and the finest sunset location in Providenciales. 

Lupo — Regent Village. Tel: 431-5876. Authentic Italian “comfort 

food.” Regional wine list. Dine in or take out ready-made 

gourmet meals. Open daily for lunch and dinner. 

Magnolia Restaurant & Wine Bar — Miramar Resort. Tel: 

941-5108. International cuisine with island flavors, north shore 

views. Open for dinner from 6 to 9:30 PM except Monday. Wine 

bar opens at 4 PM. 

Mango Reef — Alexandra Resort. Tel: 946-8200. Beachfront 

dining with International and Caribbean fare. Breakfast, lunch, 

dinner daily from 8 AM to 10 PM. Sunset cocktails, live music. 

Market Café — Blue Haven Resort. Tel: 946-9900. Gourmet 

coffees and teas, pizza, deli sandwiches, salads and fruits, grill 

and rotisserie, groceries and sundries, wine, beer, and spirits. 

Open daily from 7 AM to 8 PM. 

Melt Ice Cream Parlour — Regent Village. Tel: 432-1234. 

Carefully crafted selection of sumptous and inspired sundaes, 

with coffee, champagne and cocktails for the grown-ups! Open 

Monday to Saturday, 9 AM to 10 PM. 

Mother’s Pizza — Downtown Times Square. Tel: 941-4142. 

Best pizza in the Turks & Caicos, available by the slice or the 

island’s biggest “large.” Open daily 11 AM to 9 PM; to 10 PM on 

Friday and Saturday; Noon to 8 PM on Sunday. 

Mr. Groupers — Lower Bight. Tel: 242-6780. Serving fresh 

local seafood straight from the sea. Open daily 10 AM to 11 PM. 

Noodle Bar + Kitchen — West Bay Club. Tel: 946-8550. 

Delicious rice and noodle dishes and hearty staples with 

uniquely Caribbean flavors and spices. Open for lunch and dinner 

daily to 9:30 PM. 

Opus — Ocean Club Plaza. Tel: 946-5885. Wine • Bar • Grill 

International menu with Caribbean flair. Wine tastings. Serving 

dinner nightly 6 to 10:30 PM. Closed Monday. Indoor/outdoor 

dining. Conference facility, events, catering. 

Parallel23 — The Palms. Tel: 946-8666. Pan-tropical cuisine in 

a setting of casual elegance. Boutique wine list. Al fresco or private 

dining room available. Open for breakfast and dinner daily. 

The Patty Place — Behind Shining Stars; Le Petit Place, Blue 

Hills. Tel: 246-9000. Authentic Jamaican patties and loaves. 18 

flavors of Devon House ice cream. Open daily 9:30 AM to 10 PM. 

Pavilion — The Somerset. Tel: 339-5900. Chef Eric Wood offers 

a global palate, interpreted locally. Lobster tank. Seafood raw 

bar. Open daily for breakfast and dinner; Sunday Brunch. 

Pelican Bay — Royal West Indies Resort. Tel: 941-2365. 

Poolside restaurant and bar with French, Caribbean and Asian 

fare. Breakfast, lunch, dinner daily from 7:30 AM to 10 PM. 

Pizza Pizza — Grace Bay Plaza/Cinema Plaza. Tel: 941- 

8010/941-3577. New York style specialty pizzas. Open daily 

11:30 AM to 9:30 PM, weekends until 10 PM. Free delivery. 

Rickie’s Flamingo Café — Between Ocean Club and Club Med. 

Tel: 244-3231. Local fare and atmosphere right on the beach. 

Best grouper sandwich and rum punch! Don’t miss Curry Fridays 

and Beach BBQ Saturdays. 

Rickie’s The Wave Restaurant & Bar — La Vista Azul. Tel: 

244-3231. Local fare, chicken, ribs, pasta. Sunset drinks. Dine 

outdoors on the deck or in the air conditioned dining room. 

Open daily for lunch and dinner. 

Sailing Paradise — Blue Hills. Tel: 344-1914. Casual beachfront 

restaurant and bar. Caribbean fare. Open daily 7 AM to 11 

PM. Sunday brunch and beach party, daily happy hour. 

Salt Bar & Grill — Blue Haven Resort & Marina. Tel: 946-9900. 

Casual dining with outdoor seating overlooking the marina. 

Sandwiches, burgers and salads, classic bar favorites with local 

flair. Open daily from 10 AM to 10 PM. 

Seaside Café — Ocean Club West. Tel: 946-5254. Casual fare, 

burgers, salads, tropical drinks, served with panoramic views of 

the ocean. Open daily from 8 AM to 10 PM. Kid-friendly. 

Seven — Seven Stars Resort. Tel: 339-7777. Elevated contemporary 

cuisine fused with TCI tradition. Open Wednesday to 

Saturday, 5:30 to 9:30 PM. 

Sharkbite Bar & Grill — Admiral’s Club at Turtle Cove. Tel: 

941-5090. Varied menu. Sports bar/game room with slots. Open 

daily from 11 AM to 2 AM. 

Shay Café — Le Vele Plaza. Tel: 331-6349. Offering organic 

coffees and teas, sandwiches, salads and soup, pastries, as well 

as gelato, sorbetto, smoothies, beer and wine. Open daily 7 AM Native cuisine for breakfast, lunch and dinner daily. 

to 7 PM. 

Pond View Restaurant — Tel: 946-3276. Native cuisine. 

Somewhere Café & Lounge — Coral Gardens Resort. Tel: 

941-8260. Casual dining with Tex-Mex flair right on the beach. 

dining out – middle caicos 

Cocktails, beers, specialty drinks. Open early to late daily. 

Daniel’s Restaurant — Conch Bar. Tel: 245-2298/232-6132. 

Stelle — Gansevoort Turks + Caicos. Tel: 946-5746. Modern 

Local seafood, homemade breads. Open Tuesday to Sunday. Call 

Mediterranean cuisine featuring fresh fish and seafood. Open 6 

ahead for groups and dinner reservations. 

to 10 PM daily, until 2 AM on Friday with DJ. Beach bar and grill 

open for lunch 11:30 AM to 5 PM daily. 

Thai Orchid — The Regent Village. Tel: 946-4491. Authentic dining out – grand turk 

Thai cuisine; over 60 choices! Dine in or carry out. Open for Bird Cage Restaurant — Osprey Beach Hotel. Tel: 946-1453. 

lunch and dinner daily. 

Full bar & restaurant. Lunch and dinner daily. 

Three Brothers Restaurant — Town Center Mall, Downtown. Guanahani — Bohio Resort. Tel: 946-2135. Gourmet menu of 

Tel: 232-4736. Seafood and native cuisine. Tuesday night buffet French, Italian and Asian influence with a Caribbean twist. Open 

dinner. Catering services. Open daily, 7 AM to 10 PM. 

daily for breakfast, lunch and dinner. 

Three Queens Bar & Restaurant — Wheeland. Tel: 243- 

The Inn Restaurant & Bar — Grand Turk Inn. Tel: 431-0466. 

5343. Oldest bar on Provo, serving Jamaican and Native dishes. A taste of Asian fusions. Open daily for lunch and dinner. 

Serving lunch and dinner from Monday to Saturday. 

Closed on Tuesday. 

Tiki Hut Island Eatery — New location dockside at Turtle 

Jimmy Buffet’s Margaritaville — Grand Turk Cruise Center. 

Cove Inn. Tel: 941-5341. Imaginative sandwiches, salads, seafood, 

Black Angus beef, pasta, pizzas and fresh fish. Wednesday menu of grilled favorites. 

High energy bar and restaurant. Swim-up pool bar and signature 

chicken or rib special. Open daily 11 AM to 10 PM. Breakfast on Sand Bar Restaurant — Manta House Beach. Tel: 946-1111. 

weekends. 

Quinessential beach bar serving local seafood specialties. Open 

Turks Kebab — At Craft Market on Sand Castle Drive. Tel: 431- for lunch and dinner, Sunday to Friday. 

9964. Turkish and Mediterranean fare. Salads, falafel, gyros, Secret Garden — Salt Raker Inn. Tel: 946-2260. Local & 

kebabs, hummus. Open for lunch and dinner. 

American dishes in a garden courtyard. English breakfast. 

Via Veneto — Ports of Call. Tel: 941-2372. Authentic Italian Weekly BBQ and sing-alongs. 

dining in a stylish indoor/outdoor venue. Serving lunch from 

11:30 AM to 2 PM; snacks with wine and drinks from 5:30 PM 

dining out –salt cay 

and dinner from 7:30 PM daily. Closed on Tuesday. 

Coral Reef Bar & Grill — Tel: 232-1009. Breakfast, lunch and 

The Vix Bar & Grill — Regent Village. Tel: 941-4144. High-end 

dinner daily on the beach. Full service bar. 

cuisine and the finest wines in an inviting ambiance. Open daily 

Pat’s Place — Island-style garden restaurant in historic district. 

for breakfast, lunch and dinner from 7:30 AM to 10 PM. 

Breakfast, lunch and dinner daily. 

Yoshi’s Japanese Restaurant — The Saltmills. Tel: 941-3374. 

Porter’s Island Thyme — Tel: 242-0325. Gourmet island dining 

in open air dining room. Full bar. a 

Sushi bar menu plus Wagyu beef, Japanese curries. Open daily 

Noon to 3 PM; 6 to 10 PM. Closed Sunday. 

Zanzi Bar & Tapas Restaurant — Leeward Highway. Tel: 342- 

2472. Sophistication meets class at the new tapas eatery and car ad.qxp:Layout 1 11/26/13 9:59 AM Page 1 

entertainment venue overlooking Grace Bay. 

dining out – north caicos 

Club Titters — Bottle Creek. Tel: 946-7316. Local dishes for 

breakfast, lunch and dinner. Live music weekends. 

Higgs’ Café — Sandy Point Marina. Tel: 242-9426 or 341-9084. 

Local cuisine served daily from 7 AM. 

Last Chance Bar & Grill Club — Bottle Creek. Tel: 232-4141. 

Waterfront dining. American and Caribbean dishes. Open 10:30 

AM for breakfast and lunch; dinner by reservation. 

Pappa Grunt’s Seafood Restaurant — Whitby Plaza. Tel/fax: 

946-7301. Native & American cuisine daily. 

Pelican Beach Hotel — Tel: 946-7112. Well known for native 

conch, lobster, grouper and snapper dishes. 

Silver Palm Restaurant — Whitby. Tel: 946-7113/244-4186. 

Local seafood and international cuisine. Home-baked breads 

and desserts. Breakfast, lunch, dinner. Screened patio. 

Super D Café — At airport. Tel: 946-7258. Local dishes. 

dining out – south caicos 

Eastern Inn Restaurant — Stamers Street. Tel: 946-3301. 

Ocean & Beach Resort — Cockburn Harbour. Tel: 946 3219. 

PHONE: 

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