Times of the Islands Spring 2017

TIMES 

OF THE 

SAMPLING THE SOUL OF THE TURKS & CAICOS ISLANDS SPRING 2017 NO. 118 

ISLANDS 

ISLAND LIFE 

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contents 

Departments 

6 From the Editor 

13 Unsung Heroes 

Paul Stephenson Higgs Sr. 

By Dr. Carlton Mills 

50 Island Hopping 

Valentine’s Day Surprise 

Story & Photos By Katie Gutteridge 

59 Resort Report 

Blue Haven Resort 

By Kathryn Brown 

72 Food for Thought 

Brewed in the TCI 

Story & Photos By Kathy Borsuk 

77 Shape Up 

Chocolate, Grapes and Your Heart 

By Tamika Handfield 

78 Did You Miss Something? 

By Meelike Mitt 

79 Faces & Places 

Colour Run 

By Claire Parrish 

Photos By Le Mens Welch, Caya Hico Media 

80 About the Islands/TCI Map 

85 Where to Stay 

87 Dining Out 

89 Subscription Form 

90 Classified Ads 

Features 

20 Living the Dream 

By Ben Stubenberg ~ Photos By Marta Morton 

40 A Tough Roe to How 

By Jody Rathgeb 

46 Pre-Summer Looks from Emerald Islands 

Fashion By Jeritt Williams 

Photos By Ora Hasenfratz 

54 A Warm Welcome: Blue Haven Marina 

By Kathy Borsuk ~ Photos Courtesy Blue Haven 

TIMES 

OF THE 

ISLANDS 

SAMPLING THE SOUL OF THE TURKS & CAICOS ISLANDS SPRING 2017 NO. 118 

On the Cover 

Marta Morton travels around the Turks & Caicos taking 

photographs when she is not busy as the owner 

of Harbour Club Villas. Marta shot this photo on the 

magical island of Salt Cay and it is one of her favorites. 

She says, “Here you see St. John’s Anglican Church, 

built in the early 1800s, with reflections in the salt 

pond waters. The foreground is filled with the endemic 

National Flower Turks & Caicos Heather (Limonium 

bahamense) in full bloom. I’d never seen this rare plant 

before, so I took hundreds of photos.” To see more of 

Marta’s work, visit www.myturksandcaicosblog.com. 

Astrolabe 

62 The French Connection 

By John de Bry 

67 Remembering Sherlin Williams 

Story & Photos By Dr. Donald H. Keith 

79 

Green Pages 

31 A Rare “Snowbird” Returns 

Photos By Eric F. Salamanca 

34 In Safe Hands 

Story & Photos By Amy Avenant 

36 Two Kews 

Story & Photos By B Naqqi Manco 

LE MENS (LI) WELCH—CAYA HICO MEIDA 

4 www.timespub.tc

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OF CLASSIC 

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an untamed heart. Parallel23 sprinkles every 

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L A ID -BAC K LU X E

from the editor 

LISA ADARA PHOTOGRAPHY—WWW.LISAADARAPHOTO.COM 

This other-worldly photo taken on Leeward Beach in early winter is an example of the remarkable work done by resident photographer Lisa 

Adara (lisaadaraphoto.com). She was also responsible for the photos of North and Middle Caicos mistakenly credited to Paradise Photography 

in our last issue’s feature, “Changing Faces.” Thank you for your contributions, Lisa, and please forgive this editor’s error! 

The Soul of a Place 

As someone who has lived and worked in the Turks & Caicos Islands for 24 years, I wholeheartedly agree with Ben 

Stubenberg’s comment, “There is a soul to the way of life of Turks & Caicos Islanders” and, like him, I never tire of 

the place. Ben has contributed a comprehensive article, “Living the Dream,” on the realities of picking up and moving 

to the Islands. I also concur that if you don’t sense the Islands’ “soul” in your bones after spending time among TCI 

people and places, this probably is not the place for a long-term commitment. 

To the best of my limited ability, and relying extensively on our valuable contributors, we try to distill that soul 

within the pages of this magazine. And people who don’t get it, probably don’t read or enjoy Times of the Islands. 

But if the spirit of this endearing place vibrates in your heart, you’ll probably be fascinated to learn about Paul Higgs, 

one of TCI’s earliest politicians; mourn the passing of photographer/graphic artist extraordinare Sherlin Williams; 

bewail the plight of the Piping Plover. Jody Rathgeb’s intriguing essay on TCI farmers will encourage you to seek out 

local produce. The clothing designs of North Caicos native Jeritt Williams, presented in a series of breathtaking photos 

shot at the Turks & Caicos Junkanoo Museum, will leave you awestruck at his talent. And you’ll look forward to 

investigating the corners of Provo to search out Blue Haven Marina and the Turk’s Head Brewery. Ben’s observation 

that living in TCI “requires essential qualities of tolerance, empathy, patience, humility, and respect” seems to me to 

be a recipe for peace and a utopian community anywhere in the world. 

Kathy Borsuk, Editor 

timespub@tciway.tc • (649) 946-4788 

6 www.timespub.tc

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TIMES 

MANAGING EDITOR 

Kathy Borsuk 

OF THE 

ISLANDS 

ADVERTISING MANAGER 

Claire Parrish 

CONTRIBUTING WRITERS 

Amy Avenant, Kathy Borsuk, Kathryn Brown, Simon Busuttil, 

Marta Calosso, John Claydon, Luc Clerveaux, John de Bry, 

Elise Elliot-Smith, Katie Gutteridge, Tamika Handfield, 

Dr. Donald H. Keith, Sidney Maddock, B Naqqi Manco, 

Dr. Carlton Mills, Meelike Mitt, Claire Parrish, 

Jody Rathgeb, Eric F. Salamanca, Pat Saxton, Caleb Spiegel, 

Ben Stubenberg, Craig Watson, Kathleen Wood. 

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CONTRIBUTING PHOTOGRAPHERS 

Lisa Adara Photography, Anglotopia.net, Amy Avenant, 

Blue Haven Marina, Kathy Borsuk, Marisa Findlay 

Photography, Derek Gardiner, Katie Gutteridge, 

Ora Hasenfratz, Dr. Donald H. Keith, Agile LeVin, 

B Naqqi Manco, Dr. Carlton Mills, Marta Morton, 

Steve Passmore–Provo Pictures, Jody Rathgeb, 

Tom Rathgeb, Eric F. Salamanca, Pat Saxton, Martin Seim, 

Turks & Caicos National Museum Collection, 

Elizabeth Turner, Le Mens Welch–Caya Hico Media. 

CONTRIBUTING ARTISTS 

Wavey Line Publishing, Sherlin Williams 

PRINTING 

Franklin-Dodd Communications, Hialeah, FL 

Times of the Islands ISSN 1017-6853 is 

published quarterly by Times Publications Ltd. 

Copyright © 2017 by Times Publications Ltd. All rights reserved 

under Universal and Pan American Copyright Conventions. 

No part of this publication may be 

reproduced without written permission. 

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Submissions We welcome submission of articles or photography, but 

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subject to change without notice. The publisher accepts no 

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12 www.timespub.tc

unsung heroes 

Paul S. Higgs, Sr. was an early advocate for the rights of Turks & Caicos 

Islanders and foresaw tourism as key to the country’s progress. 

Ahead of His Time 

Paul Stephenson Higgs, Sr. 

Story & Photo By Dr. Carlton Mills 

One of the TCI’s “unsung heroes” is Paul Stephenson Higgs, Sr. During the early years of TCI’s political 

history, he was a tireless advocate for the rights of Turks & Caicos Islanders. Before the first hotel was 

built in Providenciales, he foresaw tourism as being the key to the country’s progress and development. 

The 2016 TCI election day (December 15, 2016) would have been a proud occasion for the late stateman 

as his grandson—Hon. Ralph Higgs—followed in his political footsteps, spearheading the tourist industry 

which he envisioned so long ago as being the lifeline of the TCI. 

Times of the Islands Spring 2017 13

The Hon. Paul Stephenson Higgs was born in Bottle 

Creek, North Caicos on February 2, 1898. He was married 

to Brenetta E. Williams of Bottle Creek and the father of 

four sons and four daughters. 

Early life 

Paul Higgs attended the Bottle Creek Primary School (now 

Adelaide Oemler Primary School). As a young man, he 

engaged in many of the activities preferred by his age 

group. These included fishing, boat building and eventually 

construction. He was an incredible sailor and 

fisherman. He enjoyed fishing so much that he spent 

long hours in the boat. Many times, his family would 

worry about him because of the length of time he spent 

at sea. He would return home sometimes long after ten in 

the evening with a huge catch, some of which had already 

begun to rot! He lost most of his catch because of this but 

he did not worry about that. He was enjoying something 

he loved. 

Honourable Paul Higgs was one of the first political 

representatives for North Caicos. During his tenure, the 

island experienced many benefits. He was instrumental 

in securing scholarships for several persons to pursue 

studies in Teacher Education, Nursing and Agriculture in 

Jamaica. He had a passion for education. He believed that 

if the people of North Caicos were to assume responsible 

positions within their country, education must play a pivotal 

role. Some of the persons who received scholarships 

at the time in North Caicos include Claudius and Carlton 

Williams, Cecelia Gray and Raymond Gardiner. These individuals 

went on to become prominent citizens in the TCI 

due to efforts that were made by Hon. Higgs to ensure 

overseas training for them. 

The commencement of the popular road works programme, 

which involved ensuring that the roads and 

roadsides were properly maintained, was started under 

Hon. Paul Higgs’ watch. This programme provided 

employment opportunities for several persons on the 

island who, under ordinary circumstances, would not 

have been able to support themselves and their families. 

Ironically, despite the progress we claim to have made 

today, some political figures are still seeing this initiative 

as the way to stimulate the economy in the Caicos Islands. 

Paul Higgs was a hard-working, trustworthy, dedicated 

and determined man. He was very bold and outspoken 

and would give you a piece of his mind in a heartbeat. 

He once told a renowned politician at a public meeting in 

North Caicos to shut up because he “would not know ‘A’ 

if it was as big as the rafters in the building” where the 

meeting was being held. He was alluding to the fact that 

uneducated persons should not be in the forefront of politics. 

At the same meeting, he also reprimanded the new 

leader of the PDM Party, Hon. JAGS McCartney, referring 

to them as the “Black Power Boys” and that there was no 

need for that kind of movement in North Caicos. This was 

because of the perception of the party at that time. 

He was also a very religious man. He was not only a 

Senior Deacon in the local Baptist Church, but he was the 

person in charge of the church. One had to “tow the line” 

under his leadership. He did not tolerate marital indiscretions 

and laziness. He frowned on persons who could not 

work due to minor illness such as the flu. He would often 

be heard reminding workers that only lazy people had 

time to be sick. He was never sick—not even on the day 

of his sudden death. 

Paul Higgs was a confidante and the local people who 

lovingly referred to him as “Con Paul” (Cousin Paul) relied 

on him regularly for advice. He also served in the very 

sought after and important role of Justice of the Peace 

and Marriage Officer in the island of North Caicos. 

Hon. Paul Higgs played a pivotal role in the day-to-day 

life of his people. In addition to his religious role, he also 

represented the poor and downtrodden in the courts. He 

sought justice, pro bono, for those who could not defend 

themselves, despite not having any formal legal training. 

This was a clear testament of his interest and concern for 

his people. 

A man with vision 

Hon. Paul Higgs was a man with a vision. He envisioned 

the demise of the salt and the sisal industries and argued 

that although salt brought some prosperity to the TCI, he 

believed that it was the main factor that contributed to 

the country’s division—Turks against Caicos. At the time, 

salt was only being produced in the Turks Islands (Grand 

Turk, Salt Cay and South Caicos) and most of the commercial 

activity took place in Grand Turk. This made the Salt 

Islands residents, particularly those on Grand Turk, to feel 

that they were superior to people in the Caicos Islands. 

“Caucus people” (as they were called by Salt Islanders) 

had to travel many days in sloops to Grand Turk to trade 

their ground provisions and sisal products. Although their 

farm produce was badly needed in Grand Turk, these 

hard-working and ambitious people were, in many cases, 

mistreated and scorned during their visits. At that time, 

there was a buoy placed in the waters to clearly demarcate 

the separation between the Turks Islands and the Caicos 

Islands. This was responsible for the phrase “West of the 

14 www.timespub.tc

Buoy.” “Caucus people come from West of the Buoy,” was 

a popular but not endearing term during those years. 

Hon. Paul Higgs wanted to end this segregation and 

replace it with a unified TCI. For this reason, he lobbied 

in the State Council for the economy to be diversified. He 

felt that the Islands should move towards being a tourist 

destination. He obviously saw where this initiative would 

have more far-ranging financial benefits to the lives of the 

people of the TCI than what was being realized through 

the salt industry. 

Political challenges 

One of Hon. Paul Higgs’ major tests came in the late 1950s 

and early 1960s when the Federation Movement was the 

political headline in the English-speaking Caribbean. The 

TCI was no exception since the Islands were being administered 

by Jamaica at the time and Jamaica was deeply 

involved in the Federation and the self-determination 

movement. Although the TCI was ruled by Jamaica, it had 

not achieved the same status of internal self-government 

as many countries involved in the Federation Movement. 

The Federation issue was challenging to the TCI for 

several reasons. Firstly, TCI was at the time regarded geographically 

as part of the Bahamas and had close ties with 

this country as many of its people had migrated there 

seeking employment. Furthermore, the TCI’s agricultural 

abilities were hampered by the poor quality of its 

soil which did not permit for mass production of crops. 

Because of this, the TCI relied heavily on imports from 

neighbouring countries. Another serious challenge faced 

was its distance away from the other Caribbean countries 

involved in the Federation Movement, making travel and 

communication between these countries almost impossible. 

The TCI itself, because of its geographically scattered 

nature, created administrative concerns. These challenges 

led to the TCI’s inability to elect a representative to the 

BWI Federation parliament. Turks & Caicos therefore 

had no choice but to seek a special position within the 

Federation, which limited its ability to become a full member 

of the Federation as Jamaica was. 

Under the administration of Jamaica, the TCI suffered 

major political and economic injustices. Politically, 

the Islands did not receive adequate representation. The 

governor of Jamaica, who was also responsible for the 

TCI, was seated in Jamaica and made decisions about the 

Islands without consulting the TCI representatives who, 

on occasions, had to travel by sloops to Jamaica and 

missed many sittings of the Jamaican House of Assembly. 


Also, because of the limited numbers of TCI representatives, 

even if they had arrived on time to attend House 

meetings, they could not affect any real change for the 

TCI as they were outnumbered. Jamaica in essence, was 

seeking its own interest with little concern for the TCI. 

Economically, Jamaica was benefitting from the TCI’s 

salt industry by charging a tax on all exports of salt from 

the TCI. The income from this tax went directly to support 

Jamaica’s economy rather than being reinvested into 

the TCI. This was a repeat of what was experienced in 

the 1700s and early 1800s while TCI was being administered 

by the Bahamas. This practice by Jamaica seriously 

contributed to the further underdevelopment of the TCI. 

It is important to note that all the commercial activity 

was mainly between Jamaica and Grand Turk, making the 

Caicos Islands dependent on Grand Turk for day-to-day 

needs, further enhancing the superiority complex of the 

residents of Grand Turk forementioned. 

Based on those critical circumstances, it was decision 

time for the British Crown Colony (the TCI). The decision 

was whether the Islands should remain with Jamaica 

or return as a full-fledged British Colony. Many heated 

debates ensued, resulting in visits made by delegations 

from the TCI to Jamaica and to England. Hon. Paul Higgs 

was one of those persons who travelled to Jamaica and 

finally to England to present the case on behalf of the 

TCI withdrawing from Jamaica. Knowing how candid and 

forceful he was, it is strongly believed that he influenced 

several of his colleagues to take the same position as he 

did. In fact, he was the spokesman for the Caicos group 

and was reported as saying to the British Parliament, 

“Anchor us off in the Atlantic Ocean. We refuse to suffer 

one more day under Jamaica!” 

When it came to the crucial vote in the TCI’s local 

Legislative Council, made up of one member from Salt 

Cay, one from South Caicos, two from Grand Turk, one 

from Middle Caicos, three from North Caicos and one 

from Blue Hills, the Yes’s won by one vote (five to four) in 

favour of the TCI moving away from Jamaica and becoming 

a full-fledged British Colony. This was symbolic of 

Hon. Higgs’ strong stance against the harmful separation 

between the Turks and the Caicos Islands. All the 

representatives from the Turks Islands voted in favour of 

remaining with Jamaica, while all the representatives in 

the Caicos Islands, led by Higgs, voted for separation. 

If it were not for his strong position and leadership, 

supported by that of his colleagues Gus Lightbourne, 

Emanuel Hall, James Walkin and Harry Musgrove, the TCI 

might still be a colony of Jamaica to this day! One can 

only assume that with the economic and political challenges 

that Jamaica is currently facing, the TCI might 

not be enjoying the high level of economic growth and 

prosperity it now enjoys. These five brave men had finally 

affected the change longed for by the Caicos Islands. 

Following this vote, representatives in the Turks 

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Islands realized that the balance of power resided in the 

Caicos Islands. They felt that to avoid further defeats, 

a seat had to be taken away. The seats in Bottle Creek, 

North Caicos were reduced from two to one. This seat 

was placed in Grand Turk, giving the Turks Islands the 

majority of seats. 

Post-Jamaica years 

Hon. Paul Higgs was a part of TCI’s pre-ministerial era. 

He realized that the single member constituency that 

currently existed could not reap the necessary rewards 

for the TCI. Hence, he encouraged voters to support the 

then-Labour Party which was spearheaded by Clarence 

Jolly and others who had just returned home from the 

Bahamas with experience in political organizations. Hon. 

Higgs spoke out openly in favour of the Labour Party as 

he felt that collectively, local representatives would be a 

greater force to reckon with. He noted that every developed 

country had a labour system of government. In his 

view, the same should apply for the TCI. 

He drew reference in his many political speeches to 

countries such as Barbados, Jamaica and Trinidad and to 

their respective Labour leaders—Errol Barrow, Alexander 

Bustamante and Dr. Eric Williams. He was self-educated 

and kept abreast of what was happening politically in 

the Caribbean region and the role that Caribbean leaders 

were playing in the lives of their people. Hon. Paul Higgs 

admonished the TCI to follow the example around them. 

He argued that the world was changing and that the TCI 

should also change in order to remain competitive. 

Hon. Paul Higgs was passionate about his people. He 

argued that the TCI should make a serious effort to attract 

foreign investment. He believed that this would be one of 

the ways to reduce unemployment and raise the standard 

of living of the people of the TCI. This, he believed, would 

make the TCI a better place. This was his dream. 

Hon. Paul Higgs saw the need for self-improvement 

and cooperation to prevail in the TCI. This is what he 

promoted over the years, particularly at the opening of 

the House of Assembly. He believed that Turks & Caicos 

Islanders should be the architects of their growth and 

development. To this end, he pushed continuously for 

Islanders to undertake advanced training, and advocated 

for TCI people to go abroad and earn degrees in areas 

such as Medicine, Agriculture and Education. These persons, 

he opined, would be instrumental in charting a new 

course for the TCI. He first coined the phrase “Turks & 

Caicos Islanders First.” 


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Hon. Paul Higgs was a warrior. He was a champion 

for people’s rights, justice and equality. He felt the pain 

that the people in the Caicos Islands were experiencing. 

He experienced their struggle first-hand. He knew about 

the rejection Caicos people encountered. He experienced 

it first-hand. He knew of their unfair treatment and degradation. 

He experienced it first-hand. 

Despite being unpopular in certain circles, Hon. Paul 

Higgs was a man of passion, a man of substance, a man 

who cared. He placed country above self, a concept that 

is desperately lacking among some politicians in the TCI 

today. This is what is required of leaders. Hon. Paul Higgs 

led by example. 

The TCI has since seen the closure of the salt and 

sisal industries and the growth and expansion of tourism 

with flights from North America, the Caribbean and 

Europe. This is undoubtedly Paul Higgs’ vision being 

realized. What has made his vision so significant is that 

tourism is now the focus of the Caicos Islands—the very 

islands that Hon. Higgs knew needed to grow and develop 

in that direction. Some of his family members, including 

two of his sons and one of his grandsons, have been 

actively involved in the tourist industry in the TCI and the 

Bahamas. 

Interestingly, Hon. Higgs himself was not a supporter 

of the Black Power Boys’ new party, the PDM. He 

obviously did not endorse some of the activities that the 

group allegedly were engaged in. He obviously would 

have supported their position on making Turks & Caicos 

Islanders first in their country. This is what he wanted 

to see. However, during the December 15, 2016 general 

elections one of his grandsons, Hon. Ralph Higgs, who 

resigned his post as the Director of Tourism to contest 

a seat, on a PDM ticket in North and Middle Caicos won 

convincingly and was appointed as the new Minister of 

Tourism. Hon. Paul Higgs’ dream for TCI seems to have 

come full circle. 

At the age of 83, Paul Stephenson Higgs died suddenly 

(without illness) on May 12, 1980 in Nassau, 

Bahamas while visiting his children. He was buried in 

Old Trail Cemetery there. TCI Chief Minister Hon. JAGS 

McCartney was buried on that same day. Hon Higgs is 

survived by two sons and one daughter. From the records, 

his political career in the TCI spans from 1955 to 1962. 

The 2016 TCI election day would obviously have been 

a proud, joyous and exceptional one for Hon. Paul Higgs if 

he were alive to see his bloodline following in his political 

footsteps and spearheading the tourist industry which he 

envisioned so long ago as being the lifeline of the TCI. a 

18 www.timespub.tc

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feature 

Opposite page: One of the great joys of living in the Turks & Caicos Islands is mingling with people from different nationalities at community 

events such as this sailing regatta on Grace Bay Beach. 

Above: An afternoon of floating in the sea and sipping a tropical drink is another joy to be savored. 

Living the Dream 

Could a life in the Islands be in your future? 

By Ben Stubenberg ~ Photos By Marta Morton, www.harbourclubvillas.com 

It’s your last day of vacation in the Turks & Caicos, and you don’t want to leave. Maybe you’re gazing out 

over that brilliant turquoise ocean with a cold drink in hand and thinking to yourself, “Wow, could I live 

the dream?” Countless visitors have asked themselves and their partners that same question. And why 

not? Gorgeous beaches, lovely people, cool vibe, tasty cafés, sports galore, warm sunshine and an aura 

of peace and tranquility spark the imagination and create a sense of possibilities. 


Morning comes too soon, though. The taxi’s waiting 

and ready to go. You stand in line at the airport, wait, 

check in, wait some more, climb the stairway into that 

gleaming airplane, and buckle up. Your mind gears shift 

from the relaxed island vibe to the familiar world of efficient 

processing of people and paper and things. The 

plane takes off and banks out over gorgeous Grace Bay 

and the surf-fringed reef. You crane your neck and press 

your forehead against the window so you can get one last 

glance. Then it all vanishes below the clouds. And the 

dream, along with the vacation, starts to slip away. 

Now home, you slide back into the comfortable routine 

of the life you have built—and it’s not bad. In fact, 

it’s pretty darn good. It got you a vacation on the best 

beach in the world! 

But maybe the dream lingers a little longer. You 

remind yourself that you have entered “middle age” and 

now is the time to take a turn in life. (Or at least explore 

the options so you don’t have any regrets later.) 

Is it really possible to open that door in the far 

corner of your mind and walk down the unlit corridor 

towards a new beginning? To swap out the routine of 

reasonable certainty and expectations for the impetuous 

soul of a dreamer who gave it all up to walk on a beach 

in paradise? 

It’s freezing outside, but you still feel the warm sand 

under your toes. You still see that big orange sun sink 

over the sea and every hue of pink and red paint the 

clouds of a darkening sky. You still anticipate the quiet 

arrival of another tropical night, strewn with a billion 

stars, bright and sharp in the absence of ambient light. 

And you still remember the small act of genuine kindness 

from someone who made you feel welcome. If that’s you, 

keep reading. 

Before you take the leap 

First, ask this essential question: “Can I appreciate the 

fact that I will be a guest in someone else’s country with 

a culture and way of doing things different from me?” 

Think hard because it requires essential qualities of tolerance, 

empathy, patience, humility, and respect. If your 

answer is “No,” don’t come. Period. For all the easy-going 

goodwill among locals and “expats” (expatriate foreigners 

who live here), acceptance goes out the window for 

those who come down with the wrong attitude or prove 

untrustworthy. 

Know this: The Turks & Caicos is not a place to escape 

from problems and bring baggage filled with unresolved 

issues. The Islands are too small, and whatever bad qualities 

you have will be magnified. You won’t last. And even 

Enjoying a sunset walk along a nearly deserted beach is one of the great pleasures the Turks & Caicos Islands have to offer. 

22 www.timespub.tc

if you do, you won’t be happy. 

But if you’re someone who sees these sunny isles as a 

destination where you can open your heart and touch the 

lives of others who hail from every corner of the world, 

you have passed the first test. Living in the TCI is just as 

much about being an agreeable, simpatico human being 

as it is about relishing the exquisite natural environment. 

Next, are you married, have kids, or are in a tight 

relationship with someone? If so, you need to sit down 

and have that frank talk to see if he or she shares that 

tropical dream with the same passion. Often, one partner 

will enjoy the vacation but for any number of quite legitimate 

reasons— financial security, career, family—doesn’t 

want to make the leap. Then you may have to compromise 

and just take more vacations here, possibly buying 

a house or condo that anchors you to the Turks & Caicos 

without full-time commitment. That’s OK too. 

Got kids? There are many excellent schools, and 

youngsters who grow up here tend to be smart, secure, 

open-minded, and well-adjusted. Still, uprooting them is 

a hard call. So, you may have to delay the dream for a few 

years for their sake, but that just gives you more time to 

lay the groundwork for a future move. 

Start exploring 

Next comes the fun part where you take the time to really 

get a feel for the place to see if it’s for you. Read all you 

can about the history of the Islands and current events. 

Local magazines (including this one) and newspapers— 

hard copy and online—abound and provide a plethora of 

valuable information. Watch local TV shows and listen to 

radio stations for insightful local coverage. 

Go to the Thursday Fish Fry in The Bight, but also plan 

a visit around Maskanoo, the Caribbean Food Festival, the 

Conch Festival, Valentine’s Day Cup and New Year’s at 

Rickie’s Flamingo Café. Attend fundraisers for the Edward 

Gartland Youth Centre, Provo Children’s Home, Turks & 

Caicos Reef Fund, and curing breast cancer (In the Pink). 

If you are sporty, consider taking part in one of many 

well-organized events such as a run or swim race, triathlon, 

sailing regatta, or a golf or tennis tournament. Soccer 

for both children and adults is another popular sport. 

Whether or not you are religious, visit one of numerous 

churches of just about every denomination and hear 

the exuberance of faith, often expressed in song. 

Rent a car and hire a taxi for a couple of hours and 

go all over the island. Use a guide to fill you in and share 

their local knowledge. Stop in at a variety of bars and 

cafés. 

From top: Maskanoo is an annual cultural festival just after Christmas, 

filled with costumes, music, food, and a grand parade. 

The Great Raft Race is part of the annual Fool’s Regatta, a fun day on 

the water anticipated by residents young and old. 

This group of schoolchildren are performing in the TCI Costume, with 

each band of color signifying a different island. 


Meet and talk to lots of people, but don’t wear them 

down with your hopes and dreams. Instead, ask what they 

like best about being here. And if they are from somewhere 

else, ask them what brought them here. Everyone 

has a story. Now ask yourself, “Do I like the people around 

me? Do I share the spirit?” 

Most expats who move here had to navigate the 

maze of requirements to make their dream come true, 

no matter where they came from. That creates a sort of 

self-selecting part of the population imbued with a strong 

dose of adventuresome confidence—seekers who let 

something go back home on the gamble it would work 

out here. Make no mistake, they took risks and made 

tradeoffs, and so will you. Just be clear-headed: While 

the lifestyle is unrivaled, having some money behind you 

makes it so much easier. This is hard place to be if you 

are hurting for cash. 

Keep in mind you’ll likely get valuable snippets of 

knowledge, but not the full story because it’s not their 

job to prepare you, even if you buy the drinks. For that 

you should look into hiring someone to get you oriented. 

At least one new service, Turks & Caicos Living, has 

sprung up to give potential transplants a briefing tour 

that covers the bases of living here from other expats 

who’ve made the jump. 

Schedule/price subject to change without prior notice. 

Downsizing 

Most North Americans and Europeans move here looking 

for a less hectic, slower pace of life. That’s the allure 

of living on a small island in the West Indies. And small 

islands these are, but very well connected to the world. 

Still, you need to be comfortable with limited roaming 

space and what you can do without. 

Providenciales has most of the essentials with supermarkets 

and office supply and building material stores. 

We have a fine bookstore, several boutiques, a couple of 

yummy bakeries, and an excellent coffee roaster, brewer, 

and rum distiller. There’s a modern hospital, well-stocked 

pharmacies, and several very good private doctors 

(including naturopathic and osteopathic), optometrists, 

physical therapists, and even an acupuncturist. But it’s 

not the vast shopping center of North America, and never 

will be. 

Take that as an opportunity to roll back and re-evaluate. 

After all, whether you buy a luxurious beachfront 

villa or choose less upscale quarters, isn’t entering this 

little Eden about changing course, living life a bit untethered? 

This is not where you come to replicate “home” with 

palm trees and sand. 

24 www.timespub.tc

To really appreciate what untethered means, take 

a day or two to explore the “Out Islands” and see how 

the old Caribbean ways are very much alive. For those 

who want a complete break and yearn for an even slower 

pace, consider settling in North Caicos, Middle Caicos, 

The longest established legal practice 

South Caicos or Salt Cay. These rural gems with spectacular 

beaches and vast stretches of wilderness have only 

in the Turks & Caicos Islands 

a fraction of the population of Provo’s 25,000+ and few 

of the conveniences. But the expats that live here love it 

and rely on what is already in place—fresh fish and conch 

Real Estate Investments 

and healthy local produce. More importantly, they rely on 

& Property Development 

each other as they integrate into a more traditional Turks 

& Caicos community of relationships. 

Immigration, Residency 

On North Caicos, this might mean sharing drinks and & Business Licensing 

grilled snapper with Clifford and friends at the thatched 

Company & Commercial Law 

Barracuda Bar on the beach while listening to a “rake and 

scrape” band. On tiny Salt Cay, it could be kicking back Trusts & Estate Planning 

at the Coral Reef Bar and Grille watching for whales to 

breach in the winter months. Of course, the expats bring 

Banking & Insurance 

in whatever else they need, but over time those needs 

become less important. The demands of a busy metropolis 

fade, replaced by the gift of serenity. 

Grand Turk falls somewhere in the middle, with a few 

1 Caribbean Place, P.O. Box 97 

more conveniences and a pleasant quietude. There are 

Leeward Highway, Providenciales 

Turks & Caicos Islands, BWI 

cruise ship passengers during the day, but most hang 

Ph: 649 946 4344 • Fax: 649 946 4564 

out in Margaritaville by the dock and depart by late afternoon. 

Cockburn Town, the country’s capital, exudes 

E-Mail: dempsey@tciway.tc 

charm. Here you can wander down tree-shaded lanes with 

Cockburn House, P.O. Box 70 

Market Street, Grand Turk 

100+ year-old houses, storefronts and quirky cafés. The 

Juan Martinez Fall 15 Turks sixth_Layout & Caicos 1 5/27/16 Islands, 11:58 BWIAM Page 1 

settlement meanders along a low bluff facing west for 

Ph: 649 946 2245 • Fax: 649 946 2758 

spectacular sunsets framed by perfect beaches on either 

E-Mail: ffdlawco@tciway.tc 

side. Also, the town hosts the headquarters for the TCI 

National Museum, a treasure for any lover of history. 

Chloe Zimmermann, long-time Provo resident, owner 

of Marco Travel, and agent with Forbes Realty, puts the 

PHONE: 

question of moving here this way, “Be alert and open 

2 4 1 . 3 2 9 7 

to emotions that both elate and trouble you about the 

2 4 4 . 9 0 9 0 

3 4 4 . 9 4 0 3 

Islands. If it doesn’t feel right for you to live here, then it 

2 4 4 . 6 1 9 1 

SOUTH DOCK 

doesn’t. No worries. At least you found out before making 

one of the biggest commitments of your life. Just visit 

ROAD, PROVO 

for vacations. And if it does click, count yourself among 

the fortunate.” 

Finding a home—rent, buy or build? 

Renting allows you to dip your toe without a major investment, 

but be aware that rents can be high and good 

places are limited on Provo. The short term rental market 

serving visitors is hot right now, which is exacerbating 

the scarcity of long term rentals. 


AGILE LEVIN 

The author is a self-proclaimed “ocean man” and enjoys training swims in TCI’s crystal-clear waters. He is also co-founder of the annual “Race 

for the Conch” Eco SeaSwim, next scheduled for July 1, 2017 along Grace Bay Beach. 

Buying naturally ties you more to the community. 

You are invested in the island and have a stake in its 

future. Property on the beach or on a canal in Provo is in 

scarce and expensive, particularly anything on Grace Bay 

or in the Leeward area. But you only need go back from 

the beach a few blocks and the price drops noticeably. 

Houses with magnificent views on Long Bay or on a bluff 

or hilltop in Long Bay Hills, Flamingo Pond, South Shore 

or Thompson’s Cove can often be more reasonable. 

One very attractive feature of buying is that there are 

no restrictions on foreign individuals buying property 

(but there are restrictions on foreign companies). And 

there are no real estate taxes beyond a one-time stamp 

duty. Stamp duty is calculated on a sliding percentage of 

the sale price up to a maximum of 10% on Provo and up 

to 6.5% on some of the other islands. 

Another advantage of a house purchase of at least 

$300,000 is that you can be eligible for a non-work 

residency permit (with $1,500 fee every five years as 

explained below). And still another bonus is that, subject 

to certain qualifying criteria, you can bring down a full 

container of household goods and pay a processing fee 

at Customs of 7.5% on the value. 

Building a house offers many advantages and, 

although more intimidating, can actually be an incredibly 

exciting and fulfilling experience. Immediate benefits 

are that you get to choose the ideal location, design the 

house exactly the way you want it (within budget, of 

course) and you get a house without having to pay the 

10% stamp duty on its value (you only pay stamp duty on 

the value of the land). 

If you decide that building is the way to go, there is 

no better advice we can give than to first contact a locally 

based, fully qualified professional architect. They will 

be able to assist you in setting realistic budgets, advise 

you on appropriate land purchases to suit your needs 

and steer you all the way through the process, including 

financing the build, choosing a contractor and completing 

construction. They will also be able to help you select 

legal assistance, furniture suppliers, landscapers and all 

other aspects of designing and building a home. Be aware 

that neither the building nor design industry is regulated 

and therefore it is critical that you find someone properly 

qualified and with a proven record of service in the 

Islands. 

Note that construction costs are higher than the US, 

driven largely by import duty on many building supplies 

and increased cost of doing business generally. 

Residency—the legal aspects 

If it still feels right, it’s time to talk to an attorney who can 

guide you through the nuances of residency, working, 

26 www.timespub.tc

TWATIMES_Layout 1 2/16/17 7:49 AM Page 1 

banking, and investing. That’s when the dream can come 

up against reality. Learn exactly what hurdles you have 

to clear to make it happen. Here’s what to ask and what 

you need to know: 

1. Do you need to work? If yes, (meaning you have to 

earn a living to survive,) you need a work permit that falls 

into two basic categories: 

• You can seek out an employer who needs your skills but 

cannot find them among those with full citizen “Belonger” 

status. That means your prospective employer has to 

apply for a work permit for you, which includes advertising 

the position. If no one qualified applies, you may be 

hired, typically for a year or two at a time before you have 

to renew. The employer must pay a work permit fee that 

can amount to many thousands of dollars depending on 

the skill level. That tends to dampen salaries. After 10 

consecutive years you can apply for Permanent Residency 

status (PRC) and the work permit fees no longer have to 

be paid. The current fee for a PRC is $10,000. 

• You can open your own business. For that you must 

apply for a business license, which is reviewed for 

approval depending on the nature of the business. While 

not automatic, businesses that benefit the country with 

Serving international & domestic clients in real estate, property development, 

mortgages, corporate & commercial matters, immigration, & more. 

TELEPHONE 649.946.4261 TMW@TMWLAW.TC WWW.TWAMARCELINWOLF.COM 


three year periods before you have to renew again. This 

is definitely the low risk option and may appeal to retirees 

with a good pension or investment income, as you must 

show you can support yourself. You may also qualify if 

you can do your work remotely off-island so you are not 

affecting local employment. This might be a consulting 

business where the services are performed outside the 

country or a stock day-trader. If you live here in this status 

for 10 consecutive years, you can apply for a PRC 

without the right to work. 

• You can invest in a house for a minimum of $300,000 

and get a homeowner’s residency permit. You will have 

to pay $1,500 every five years, but you can generally live 

here as long as you own the house. This type of residency 

permit does not give you eligibility for a PRC after 10 

years. 

• You can request visitor status for between 30 to 90 

days at a time. For this you must leave the country when 

the 90 days are up. But you can return a day later and 

request another 90 days. This can be a good option if 

you are spending part of your time back in your home 

country and don’t really intend to live in the TCI full time. 

Constant renewals every 30 to 90 days, however, can 

invite close scrutiny of your purpose here. So, this is not 

usually recommended as a long-term option. 

If they say natural beauty—especially sun and sea—promotes healing 

and reduces stress, a visit to Middle Caicos is a tonic. 

investment and services are generally approved, as long 

as they do not fall into restricted categories reserved for 

Belongers. Some of these restricted categories include 

taxi services, small to medium construction services, 

and certain boat businesses. You can engage in these 

restricted category businesses if you have a Belonger 

business partner who owns a majority of the interest 

in the business. Be advised that while you will not need 

labour clearance to manage the business, you will have 

to pay the maximum work permit fees that are currently 

$9,500 per year. As with employee work permits, you can 

apply for a PRC after 10 consecutive years and then not 

have to pay the work permit fees. 

2. Do you not have to work or will your work be performed 

off-island? If so, you have three basic non-work 

residency options. 

• You can apply for a non-working residency permit. It 

costs $1,500 a year and can generally be obtained for 

3. Do you have serious medical issues or a criminal 

record? 

• If you are planning to work, and thus be part of the 

national medical and insurance system, you will need a 

medical clearance done here with in-depth screening. 

You may be rejected if you have serious medical conditions 

that risk infecting others and/or will require the 

health system to incur great expense. You will also need 

a medical clearance if you are seeking a general non-work 

residency permit for $1,500 a year, but the screening is 

not as in-depth. Those using the homeowner residency 

permit need not have a medical clearance. 

• All categories of residency require that you provide a 

police record from your home country showing you have 

no criminal past, along with reference letters proving 

good character. 

Erica Krygsman, attorney at Provo law firm Twa, 

Marcelin, and Wolf, advises, “Whatever your situation, you 

would do best to understand and appreciate the rationale 

behind the current immigration policies, which is 

first and foremost to protect the livelihood and well-being 

of the people of the Turks & Caicos Islands.” 

28 www.timespub.tc

The reception you’ll get 

What can you expect when you get here? This really 

depends on your demeanor and mindset. It’s like any 

small town—you develop a web of friends and contacts 

and a reputation. Most expats give everyone a chance to 

fit in and share their story because they’ve been there 

too. Don’t blow it with inflated self-importance. 

Equally welcoming are locals. But again, it depends 

on the way you come across. Show arrogance, and you’re 

done. Most of the time, things work fine. And when they 

don’t, chill out and remember: Folks are not here to make 

sure your Big City expectations are promptly met. Show a 

little sensitivity and you will get along just fine. 

Sure, expats are easier to get to know because you 

come from a common background and experience. So 

it’s easy to drift into exclusive circles. But cut yourself off 

from the local population, and you’ll miss some of the 

most precious moments of living here. 

Once when emerging from the water on the far end 

of Grace Bay after a swim, a group of locals preparing 

a BBQ on the beach called out, “Hey, you want to have 

a beer with us? How about some food? Got some good 

stuff cookin’ up.” Heck, they didn’t owe me anything, but 

there they were sharing what they had with a stranger 

who came out of nowhere. How cool is that? 

Another time I heard loud calypso and reggae music 

coming from the beach in the Leeward area. I slipped on 

my sandals and ambled toward the sound a few blocks 

away. When I got there, about 30 locals were dancing Harbour on Club:Layout 1 

the sand to the sounds played by a DJ. On seeing me, 

their first words were a very concerned, “Are we too loud? 

We can turn it down.” I assured them it was just fine. 

“Well, then have a drink and hang out for a while.” Once 

again, a stranger just shows up and is made to feel welcome. 

There is a soul to the way of life of Turks & Caicos 

8/17/16 10:16 AM Page 1 

Islanders, as well as the amazing diversity of humanity 

woven into the tapestry of this micro-universe. When you 

Turtle Tail Drive, Providenciales 

come across it, embrace with gusto! 

Six one-bedroom villas. 

Dive operators at our dock. 

When it comes to service, consider how Caicos Bonefishing in the lake. 

Express Airlines handled a customer who had just missed 

a flight to Salt Cay. She had hoped to make the connection 

Fabulous beaches nearby. 

Ideal for couples or groups. 

after flying down from Toronto in mid-February, but 

the Canadian plane had been delayed. The eight-seater 

Caicos Express flies to Salt Cay only four days a week, so 

she would have to wait a couple more days in Provo. But 

the customer was so understanding that the quick-thinking 

Trip Advisor 

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up one more passenger. He did. The little door at the 

back of the plane opened and the steps dropped down. 

She scurried up and flew away. Where else is that going 

to happen? 

Finally, there’s another kind of reception that may 

be waiting for you, but it’s not from people. Rather, it’s a 

sense of well-being that derives from proximity to water. 

According to Wallace J. Nichols, author of Blue Mind, neurological 

studies show that just looking at blue water 

affects your brain positively by reducing stress. 

Grace Bay Medical Centre has taken this a step further 

and developed a broad-based Wellness Program that 

integrates the natural positive aspects of sun and sea 

to enhance and promote healing. Island Naturopath Dr. 

Meghan O’Reilly explains, “Research clearly shows that 

the natural environment has a direct impact on health. So 

we make sure that everyone going through the program 

takes full advantage of the exceptional conditions in the 

Turks & Caicos, including ocean water therapy.” 

Indeed, the evidence is building that being visually 

close to and possibly immersed in pleasant watery environments 

makes people healthier and happer. Certainly, 

few living on this 100 mile-long archipelago surrounded 

by clear, warm ocean would argue with that. 

Visitors often ask residents if they ever get bored 

or tired of island life. It’s a fair question, but one that 

is likely answered with a smile, “No, never. Watching 

the sunrise bring in a new day moves me as much now 

as when I first arrived.” Feel that, and you can live the 

dream. a 

Ben Stubenberg is a contributing writer to Times of 

the Islands with a passion for the Turks & Caicos. Ben 

is co-founder of the vacation adventure company Caicu 

Naniki Adventures and the annual swim race “Race for 

the Conch” Eco-SeaSwim. An avid ocean man and frequent 

guide for dreamers, he can be reached at ben@ 

caicunaniki.com. 

RESOURCES: 

Twa, Marcelin, Wolf/Attorneys at Law 

Chloe Zimmermann/Forbes Realty & Marco Travel 

Grace Bay Medical Centre/Health & Wellness 

Turks & Caicos Reservations/Bookings & Island Living 

Visit Turks & Caicos Islands/Website 

Simon Wood/Architecture 

Norstar Group/Construction 

Caicu Naniki/Island Living & Vacation Adventures 

30 www.timespub.tc

green pages 

newsletter of the department of environment & coastal resources 

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 

This rare Piping Plover was spotted at East Bay Cay, North Caicos on January 25, 2017. 

ERIC F. SALAMANCA 

A Rare “Snowbird” Returns 

Piping Plovers return to the TCI for the winter. 

By Eric F. Salamanca (DECR), Elise Elliot-Smith (US Geological Survey), Caleb Spiegel and Craig Watson 

(US Fish and Wildlife Service), Sidney Maddock (Contractor for Environment and Climate Change Canada), 

Simon Busuttil (Turks & Caicos National Trust & Royal Society for the Protection of Birds), Kathleen Wood 

(SWA Environmental), Bryan Manco (DECR), Luc Clerveaux, Marta Calosso and John Claydon (DECR) 

The mudflats and sandy beaches of the Turks & Caicos Islands have long attracted Piping Plovers. 

However, due to their cryptic colouring and use of remote beaches, we are just beginning to learn of 

their presence here. The Piping Plover is a rare shorebird that breeds in the United States and Canada 

and migrates to the southern USA, Caribbean, and Mexico for the winter. The International Union for the 

Conservation of Nature (IUCN) Red List has listed this bird as “Near Threatened,” while the US and Canada 

have it federally listed as “Threatened/Endangered.” 


green pages newsletter of the department of environment & coastal resources 

Wintering birds from USA and Canada spend considerable 

time in the TCI, probably due to the favourable 

climate and habitats. Piping Plovers prefer mudflat and 

sandy beach habitats. Mudflats, also known as tidal flats, 

are coastal wetlands that appear when shallow flats are 

exposed by tides. 

Mangroves constitute an important part of muddy 

coastlines, both biologically and for stability. Any disturbance 

or damage to mangroves, such as clearing or 

cutting, can cause severe problems, decreasing biodiversity 

and causing erosion and flooding, thereby affecting 

the wintering habitats of Piping Plovers. 

The Piping Plover (Charadrius melodus) is a small 

shorebird that nests and feeds along coastal sand, mudflats 

and beaches. The Piping Plover’s diet includes 

marine worms, fly larvae, beetles, insects, crustaceans, 

mollusks and other small invertebrates. When it spots 

prey, the plover will quickly run after it, stop suddenly, 

and then quickly snatch it up. 

In 2011, many local bird enthusiasts had reported 

Piping Plover sightings during the winter months, but no 

authoritative confirmation of the birds’ migration to TCI 

had yet been made. They were observed in the northern 

Bahamas at that time (Gratto-Trevor, et.al., 2016). The 

preferred wintering habitats in the Bahamas are replicated 

in the Turks & Caicos Islands. Knowing this, in 2016 a 

group of researchers from the US Geologic Survey (USGS) 

and US Fish and Wildlife Service (UFWS), in cooperation 

with the TCI Department of Environment and Coastal 

Resources (DECR) conducted a preliminary survey and 

found 96 Piping Plovers and 57 Wilson’s Plovers in TCI. 

This year (2017), the same group, with the addition of 

Environment and Climate Change Canada, Turks & Caicos 

National Trust, the UK’s Royal Society for the Protection 

of Birds (RSPB) and SWA Environmental collaborated to 

conduct a similar study but to cover more areas. 

This year’s preliminary results recorded 174 Piping 

Plovers (78 more than last year), observed at East Caicos, 

South Caicos, Little Ambergris Cay, Little Water Cay, Fort 

George and the East Bay Cays off North Caicos. Banded 

Piping Plovers (e.g. those with coded bands on their legs) 

were tracked and found to have originated on the breeding 

grounds in the USA and Canada. This finding, also 

observed in 2016, confirms that endangered and threatened 

birds that breed in the USA and Canada spend their 

winter in TCI. The excellent habitats, including secluded 

and undeveloped mudflats and sandy beaches, are definitely 

among the many factors that make TCI an attractive 

wintering area for many migratory birds. In addition to 

the large number of Piping Plovers, the survey team found 

several hundred of another US and Canadian “threatened” 

shorebird, the Red Knot (Calidris canutus), on remote 

sand bars near Middle Caicos. This year’s survey also 

recorded more than 3,500 wintering shorebirds. 

Description 

The Piping Plover is a small, stout shorebird, with a large, 

rounded head, a short, thick neck and a stubby bill. It is 

a sand-colored, dull gray/khaki, sparrow-sized shorebird. 

The adult has yellow-orange legs, a black band across 

the forehead from eye to eye and a black ring around the 

neck during the breeding season. During nonbreeding 

season, the black band becomes less pronounced. Its bill 

is mostly black, with a small amount of orange at the 

base. It ranges from 15–19 cm (5.9–7.5 in) in length, with 

a wingspan of 35–41 cm (14–16 in) and a mass of 42–64 

g (1.5–2.3 oz). 

Breeding 

Piping Plovers breed on open sand, gravel, or shell-strewn 

beaches and alkali flats. Each nest site is typically near 

small clumps of grass, drift, or other windbreak. In winter, 

birds prefer sand beaches and mudflats. Migrants are 

seldom seen inland, but occasionally show up at shores, 

river bars, or alkali flats. 

Conservation status 

The Piping Plover is globally threatened or endangered, 

depending on the location, with fewer than 9,000 individuals 

in the world. In the US Great Lakes region, it 

has been listed as “Endangered” and it is considered 

“Threatened” in the remainder of its US breeding range. 

32 www.timespub.tc


The Piping Plover survey team is looking for these illusive birds at East Bay Cay, North Caicos. 

ERIC F. SALAMANCA 

In eastern Canada, the Piping Plover is considered an 

“Endangered” species. In the Turks & Caicos Islands, 

this bird is listed as “Rare and Endangered” (Wildlife 

and Biodiversity Protection Bill). It is globally recognized 

as “Near-threatened” by the International Union for the 

Conservation of Nature. 

Critical activities that affect Piping Plover 

Many anthropogenic activities can negatively affect Piping 

Plover populations, including the following: dredging and 

dredge spoil placement; construction and installation of 

facilities; pipeline construction; road development; oil 

spills and oil spill clean-up; construction of dwellings, 

roads, marinas, and other structures and associated 

impacts, such as staging of equipment and materials; 

beach nourishment, stabilization and cleaning; certain 

types and levels of recreational activities such as all-terrain 

vehicular activity; predation and disturbance by 

introduced animals; storm water and wastewater discharge. 

It was noted by the visiting researchers that a high 

tide roost known to support Piping Plover from last year 

was empty of Piping Plovers this year, possibly due to 

disturbance from high levels of kiteboarding very close 

to the roost location. What is usually considered a low 

impact activity may be significant in deterring roosting in 

otherwise preferred areas. 

What to do to enhance bird conservation 

There is definitely a need to enhance habitats and bird 

conservation in TCI. If we want this endangered and 

threatened bird to continue to visit TCI’s shores, there 

is a need to address the deterioration and destruction of 

important bird habitats. 

The coastal dune habitats need to be protected at all 

times. Stay on boardwalks and existing trails when possible. 

When walking with your pets on a beach or in other 

natural areas, please keep your pet leashed to prevent 

disturbing nesting, roosting, or foraging birds. It might 

be better not to bring your dog(s) into bird nesting areas 

at all because it is known that birds have much further 

flight distances for dogs than humans. The mere presence 

of even leashed dogs in nesting areas can cause 

problems (allowing dogs to play at chasing birds is especially 

problematic). The wrack lines should not be raked 

up, manually or otherwise. The debris in the wrack lines 

is one of the most important areas of a living beach’s 

food web. Man-made trash should be removed but natural 

debris makes the beach healthy. 

Support plans to include important bird areas/ 

habitats in the Protected Areas System. Also, support 

government or non-government initiatives to protect the 

natural resources and wildlife of TCI. 

If you want to take part in various activities that will 

promote environmental sustainability, including bird conservation, 

please contact DECR at environment@gov.tc. a 



Little Water Cay in the Princess Alexandra Nature Reserve is known for its healthy Caicos Rock Iguana population. 

In Safe Hands 

Protected areas keep TCI “Beautiful by Nature.” 

Story & Photos By Amy Avenant, DECR Environment Outreach Coordinator 

The Turks & Caicos Islands boast a vast system of protected areas. So vast, that almost 45% of the country’s 

biodiversity falls under some form of conservation status. Protected areas are very important to 

both the biodiversity and economy of a country as they restrict human interaction with these areas as 

well as conserve them, so that they can continue performing their vital ecological roles (and allow TCI 

to remain “Beautiful by Nature.”) 

34 www.timespub.tc


The Turks & Caicos Islands have a total of 10 National 

Parks, 12 Nature Reserves, 4 Sanctuaries, and 7 Areas 

of Historical Interest. Princess Alexandra National Park, 

which encompasses world-famous Grace Bay Beach, is 

probably the country’s most well-known protected area. 

National Parks are areas that have been set aside 

for ecosystem and biological conservation, but permit 

public recreation, although not without very important 

etiquette, rules and regulations! Nature Reserves are 

designated for conservation, however activities enjoyed 

in these areas are restricted to low levels of recreation 

such as camping, fishing and sailing. Sanctuaries enjoy 

a far more strict set of rules, as they were established 

primarily for the purpose of protection of the natural 

ecology, protecting a particular terrestrial and/or marine 

organism, as well as limiting the disturbance of the area 

by humans. 

To ensure that you interact with nature in an appropriate 

way, here are some rules and etiquette: 

• DO remove all your trash including cigarette butts. Be 

mindful of the wind blowing trash into the sea. 

• DO stay on the walkways to avoid walking on sand 

dunes and watch out for iguana burrows on the cays. 

• DO NOT feed wildlife including fish, birds, and reptiles. 

• DO use biodegradable suntan lotion whenever possible 

and allow time for all lotions to soak into the skin before 

going into the ocean. Suntan lotion is toxic to the reefs. 

• DO NOT touch, stand on or kick the coral; it is a living 

animal and you will harm it. 

• AVOID kicking sand with your fins when snorkelling so 

that fine particles do not smother and choke living coral. 

• A permit issued by the DECR is required for any bonfire 

or social function on the beach. 

• IT IS ILLEGAL to remove corals, sand, shells and wildlife, 

whether dead or alive, from the Protected Areas. 

• Anyone who wants to export more than three Queen 

Conch shells must apply for a CITES (Convention on 

International Trade in Endangered Species) export permit 

through the DECR. 

• For your safety, please swim within the “swim zone” 

(within 300 feet of shore). 

• IT IS ILLEGAL to fish in protected areas such as National 

Parks and Nature Reserves. This includes “catch and 

release” fishing or hunting for conch and lobsters. 

• For fishing licenses, please apply through the DECR. 

• Use of jet skis, hovercraft and water skis are permitted 

only in demarcated ski zones. 

• Visiting a Sanctuary is only allowed with written permission 

from the Director of the DECR. 

• Please report to the DECR if you witness your boat captain 

anchoring on coral reefs or sea grass beds. 

• Please make sure your “fresh conch salad” does not 

come from the National Park! 

List of TCI Protected Areas 

National Parks: 

• Admiral Cockburn Land and Sea National Park, 

South Caicos 

• Chalk Sound National Park, Providenciales 

• Columbus Landfall Marine National Park, Grand Turk 

• Conch Bar Caves National Park, Middle Caicos 

• East Bay Islands National Park, North Caicos 

• Fort George Land and Sea National Park 

• Grand Turk Cays Land and Sea National Park: 

Gibbs, Penniston and Martin Alonza Pinzon Cays 

• North West Point Marine National Park, Providenciales 

• Princess Alexandra National Park, Providenciales 

• South Creek National Park, Grand Turk 

• West Caicos Marine National Park 

Nature Reserves: 

• Admiral Cockburn Nature Reserve, Long Cay, 

Six Hill Cays, Middleton Cay 

• Bell Sound Nature Reserve, South Caicos 

• Cottage Pond Nature Reserve, North Caicos 

• Dick Hill Creek and Bellefield Landing Pond Nature 

Reserve, North Caicos 

• Lake Catherine Nature Reserve, West Caicos 

• North, Middle and East Caicos Nature Reserve 

(International Ramsar Site) 

• North West Point Pond Nature Reserve, Providenciales 

• Pigeon Pond and Frenchman’s Creek Nature Reserve, 


• Princess Alexandra Nature Reserve, Providenciales, 

Little Water, Mangrove and Donna Cays 

• Pumpkin Bluff Pond Nature Reserve, North Caicos 

• Vine Point (Man O’War Bush) and Ocean Hole Nature 

Reserve, Middle Caicos 

Sanctuaries: 

• Big Sand Cay Sanctuary; 

• French, Bush and Seal Cays Sanctuary 

• Long Cay Sanctuary 

• Three Mary Cays Sanctuary a 



An assortment of plants grown in RBG Kew’s Tropical Nursery from TCI seed includes, clockwise from left: Bahama love-grass Eragrostis 

bahamensis; two Brace’s broom Evolvulus bracei (both Lucayan Archipelago endemics); and two dwarf morning glories Evolvulus alsinoides 

all demonstrate lush growth and larger size in the less harsh conditions. 

Two Kews 

TCI’s native plants are a long way from home. 

Story & Photos By B Naqqi Manco, TCI Naturalist 

It is a plant fanatic’s dream—away from the exhibition greenhouses and behind the public barriers, the 

walk through the glass-walled corridor of the Tropical Plant Nursery at the Royal Botanic Gardens, Kew 

in London passes by huge glasshouse rooms keyed to the climate of the thousands of plants they hold. 

Several rooms each of orchids and ferns, a gigantic collection of Aroids, succulents and cacti, aquatic 

plants, and countless conservation projects are tidy but full. 

36 www.timespub.tc


Far more densely packed than exhibition gardens can 

be, this area is Kew Gardens’ filing cabinet, an off-season 

warehouse, a horticultural hoard. Tropical plants 

from the farthest reaches of the world are held here. 

Some represent nearly the entire population of their species—indeed, 

some plants have been saved from wild 

extinction by their presence here. All of them are here 

for conservation, research, or display in RBG Kew’s opento-the-public 

glasshouses, like the incomparable Princess 

of Wales Conservatory (P.O.W.), the antique Palm House, 

or the majestic Temperate Glasshouse. 

But here in the humble, flat Tropical Nursery, plants 

don’t sit in the spotlight of the public displays with largeprint 

nameplates and ample elbow room. Here they lurk in 

mobs, their embossed-metal ID tags partially obscured by 

the foliage of themselves and their neighbours, each hiding 

their name as would any stranger in a crowd. It takes 

time to introduce oneself to the collection, individually. 

Some announce who they are to botanists by means of 

character traits or reputation. A gigantic, blood-red spathe 

flower without any leaves wafts out a putrid stench—Ugh, 

that has to be an Amorphophallus, the botanist thinks. 

Another odoriferous one with spidery tentacles, growing 

from what looks like a sprouted onion stuck to a piece of 

bark, makes its greeter recoil, the botanical brain scolding 

curiosity: You know Bulbophyllum orchids can smell 

like death in a sewer . . . why would you sniff it? 

There are famous plants here: Giant Victoria amazonica 

water lilies in plunge-pool vats, huge titan arums with 

their single, purple-spotted umbrella-like leaf spreading a 

metre wide, and Darwin’s orchid (the one with the exceptionally 

long nectar tube which made Darwin correctly 

surmise the later discovery of a preposterously longtongued 

moth that pollinated it). The celebrity plants are 

here, often out of hair and makeup, in between public 

appearances, resting and recuperating for the next big 

bloom event. 

Other plants are not so celebrated. The anonymous 

masses reach upward toward London’s less-than-tropical 

light in a tangle of photosynthetic optimism, a jungle-crowd 

organised on shelves and stands by family, 

genus, and species, filed in rooms by ecosystem of origin, 

awaiting the dedicated care of the horticulturists who 

look after them. In one of these rooms, on a less-than-assuming 

bench, grouped among other Caribbean plants, 

sits the Turks & Caicos Islands collection. Several spe- 

From top: In the Tropical Nursery, Bermudian colleague Alison 

Copeland samples the horrific odour of an Amorphophallus lily. 

TCI’s popular medicinal tree mauby Colubrina elliptica is shown by 

the author, growing well in the Tropical Nursery. 



From left: An assortment of orchids rests in the Tropical Nursery. When they bloom, they may be moved into the public display glasshouses. 

The snapdragon vine Maurandya anthrhinniflora growing in a pair of two-inch pots displays an unprecedented potential rarely realised in TCI. 

cies, grown from seed tested for germination by Kew’s 

Millennium Seed Bank, sit neatly spaced awaiting hopeful 

inclusion in the limited space of the public glasshouses. 

Not all will achieve this stardom—the competition is 

fierce—but to their keepers, they are every bit as dear 

even behind the scenes. Their siblings, which are still 

seeds, are now stored for long-term conservation in the 

Millennium Seed Bank’s deep underground freezers, 

lying in wait to be used to save the species should some 

catastrophe befall wild populations. 

But they have other siblings as well. Seeds from most 

conservation collections made in TCI are split before they 

are shipped to the United Kingdom, and a small share 

goes to the Native Plant Conservation Nursery at the 

Government Agricultural Station in Kew, North Caicos. 

There, they live in a ramshackle, breezy shade-house 

rather than a coddling glasshouse. They are protected 

from too much sun by shade-cloth, rather than being 

exposed to the transparent glass roof of the Tropical 

Nursery. They tend to grow a little more tough and compact, 

while their London brethren relax into a looser, 

tenderer growth habit. 

Just like anyone who leaves their original home to 

expand their experiences abroad, these plants change 

and develop new potential when grown in the Tropical 

Nursery. One, a spindly winder called snapdragon vine 

Maurandya antirhinniflora I remember from my youth on 

the roadsides of Cork Tree in Grand Turk, creeps thinly 

through thorny Acacia trees, flowering sparingly. Its baby 

blue flowers, looking like frilly little cornucopias, and 

sharply triangular leaves make it look like it would be a 

real winner in the garden if only it grew with a little more 

gusto. Seeing it growing in the Tropical Nursery verified 

that—even when bound in tiny pots, the lush foliage and 

abundant flowers, vines mounded upon themselves, made 

me ask why the plant wasn’t already on public display. 

“This looks a lot better than that junky plastic-looking 

Hoya they’ve got festooning every ledge in the P.O.W.,” I 

said to my colleague there, with an upturned palm and a 

single raised eyebrow. In the relatively cool, humid, dim 

conditions of the Tropical Nursery (compared to the full 

sun, salty drought, and dusty tradewinds of Grand Turk) 

the plant can afford to relax and put on a little more 

body. 

Similarly, I recall when the San Diego Zoo’s horticulture 

team grew out seeds found in wild Turks & Caicos 

rock iguana droppings for identification for a diet study, 

and some of the mystery seeds from Big Ambergris Cay 

turned out to be the National Flower, Turks & Caicos 

heather Limonium bahamense. But after six months of 

growing in the upper 70s, humid, sunny world of southern 

California’s Mediterranean climate the heather, 

normally a stiff, tough, upright scrub-brush of a plant 

just a hand-length high, had changed. It had grown so 

leggy and lax that it had to be planted in a hanging basket; 

its succulent stems dangled scandently, heavy under 

their own weight and turning up at the tips just enough 

to show some I-just-woke-up flowers, spread out along 

the stem. It didn’t look like a plant that had given up, it 

just looked like a plant so spoiled rotten from its origin 

in the hypersaline salt marshes of the Turks Islands that 

had become as cheerily apathetic as a garden petunia. 

38 www.timespub.tc


If some plants reach a higher potential in London’s 

glasshouses, others struggle. In my July 2015 visit to 

RBG Kew’s Tropical Nursery, I came upon a few trays of 

assorted Encyclia orchids grown from seed collected in 

2011 and grown in RBG Kew’s Micropropagation Unit 

(See “Bragging Rights,” Times of the Islands Summer 

2013) being repotted in the corridor by one of RBG Kew’s 

Horticultural Diploma Course students. The orchids 

looked barely bigger than they were on my 2013 visit, 

and there were far fewer of them. According to the orchid 

keeper, they were experiencing a lot of problems with 

rot in this collection. No wonder, as they were being held 

with the rest of the Encyclia orchids in one of the wet 

tropics orchid rooms, which their other Caribbean and 

South American relatives appreciate. But bombarded with 

sprayed irrigation and time-managed misting, our TCI 

orchids’ substrate couldn’t dry out. While some plants 

enjoy being spoiled, dry tropics orchids detest it. (This is 

why many people find orchids so hard to keep alive—they 

coddle them to death.) 

My colleague and I discussed the need for an 

intervention, and the horticulturists asked for help in 

understanding the plants’ natural habitat. While the RBG 

Kew horticulturists do go into the field on occasion, they 

don’t go everywhere their charges naturally grow, and so 

can’t be familiar with the exact wild conditions of every 

single one of their thousands of plants. We put together 

photos of the wild habitats of the four species they were 

growing—the dry, rocky shrubland of the tall orchid 

Encyclia altissima; the ridge-top limestone outcropping 

windswept locale of the rufous orchid Encyclia rufa; 

the salty leeward coastal coppice of the Inagua orchid 

Encyclia inaguensis, and the sand-blasted low windward 

dune scrub of the endemic Caicos orchid Encyclia caicensis. 

The decision was taken to move the plantlets into 

a different room for awhile, giving them brighter light, 

warmer temperatures, more air movement, and far less 

humidity and water. 

The mature orchids may well be rotated into the 

Princess of Wales Conservatory’s dry tropics orchid 

room when they bloom, as is the routine. Blooming potted 

orchids are shifted into glass display cases in the 

orchid rooms, then traded back to the Tropical Nursery 

for replacements when their blooms acquiesce. They will 

get their chance at a spot in stardom for their blooming 

weeks. 

B Naqqi Manco (TCI) and Richard Taylor (RBG Kew) hold trays of 

Encyclia orchid seedlings grown from seed collected in North and 

Middle Caicos in 2001. 

Other plants from Turks & Caicos are waiting in line 

for the completion of the Temperate House refurbishment. 

Lots of specimens throughout the Tropical Nursery 

are up for this audition. Space is limited; selection will 

be cut-throat. Only the best-looking, most botanically 

representative plants will be selected. Our colleagues in 

the United Kingdom Overseas Territories Programme at 

RBG Kew are working hard to nudge our plants, as well 

as those from other UKOTs, to the front of the display. 

Exhibiting the plants brings awareness to the conservation 

issues in the Territories, and to the Territories 

themselves, in an outside world where we are largely forgotten. 

I anxiously await the day I can tell homesick Turks 

& Caicos Islander students in London universities that 

they can visit a touch of home in the glasshouses at Kew 

Gardens. Until then our plants, botanical ambassadors to 

the political centre of the Kingdom, lurk in the masses, 

unaware of the dry, salty, bright conditions from whence 

they came. Plant communication is a new and hotly 

debated topic of study, but I wonder what each species 

would write home to their families about their new lives 

abroad. a 


feature 

MARISA FINDLAY PHOTOGRAPHY 

Opposite page: Manny Missick surveys one of the fields at his Green Acre Farm in Bottle Creek, North Caicos. He concentrates on the quality 

and volume that enables him to supply the IGA grocery store on Providenciales with okra, papaya, peppers and other fruits and vegetables. 

Above: Franky Adames plants seedlings at Island Farms in Kew Town, Providenciales, where produce, eggs and meat are raised. 

A Tough Row to Hoe 

Farming in the Turks & Caicos Islands. 

By Jody Rathgeb 

TOM RATHGEB 

Sometimes a cliché is the most concise way to express a truth. This is certainly the case when it comes 

to farming in the Turks & Caicos Islands: It’s a tough row to hoe! 

The saying has always been true for these rocky, mostly dry islands. In 1993, former Minister of 

Health and Agriculture Nicky Turner wrote in this magazine, “For nearly 200 years the women and men 

of these islands have wrenched food from the clasp of the inhospitable soil under conditions which would 

make a lesser people despair.” Turner has now joined the small group of TCI farmers who continue that 

“wrenching” and hope to bring the Islands into a future of self-sustaining agriculture. 


Four operations in particular work on the cusp of commercial 

agriculture. In addition to Turner’s Island Farms 

near Kew Town on Providenciales, Courtney Missick continues 

to grow fruits, vegetables and landscape plants in 

Kew on North Caicos; at Green Acres Farm in Bottle Creek, 

North Caicos, Manny Missick employs 10 people on a 

large spread that was formerly a sisal farm; and Island 

Fresh Produce represents a full-out commercial operation 

in hydroponic farming off South Dock Road in Provo. 

The focus at each farm is different. Courtney Missick 

has in the past emphasized landscape farming, then pigs, 

then an organic chickens and vegetables expansion, but 

has more recently settled on his chickens, fruits and vegetables. 

“My calling is to feed and represent,” he says, 

referring also to his politics-oriented talk show on local 

television station PTV-8 every Tuesday night and inde- 

JODY RATHGEB 

pendent candidacy in the December 2016 TCI elections. 

Although he has been farming since he was young, he 

says most agriculture in the TCI is still primarily subsistence 

farming. “What’s keeping me alive is supplying IGA 

[supermarket on Provo]” with hot peppers, callaloo, okra 

and fruits. He believes that it is time for the Islands to 

move to the next level, which is commercial farming. 

On the other end of North Caicos, Manny Missick has 

for eight years concentrated on quality and consistency in 

organic gardening to supply the Graceway IGA on Provo 

with okra, bananas, peppers and other fruits and vegetables. 

The 83-year-old started Green Acres Farm after 

a full career in the Bahamas and TCI government work, 

commenting, “This is taking it easy. There’s nothing 

I love more than planting and seeing what comes up.” 

His hard work is focused on providing a viable business 

for his grandsons and expanding the operations with 

more cleared land, an irrigation pond and expansion into 

medicinal plants. 

At Island Fresh Produce, run by Ian Harrison and his 

partner, Jan Brown, hydroponic farming presents a different 

set of challenges. Because the plants are grown 

in a medium other than soil (fertilized water, with the 

plants supported by cord when young and granite gravel 

when older), success depends on water quality and more 

infrastructure. Looking more like a small factory than a 

traditional farm, Island Fresh has its own reverse-osmosis 

plant for converting seawater, tanks that add up to 17 fertilizers 

in the proper proportions for each type of plant, 

and screened structure with concrete troughs to hold the 

plants. Yet Harrison notes that, as in traditional farming, 

future success depends on dealing with the climate, 

insects and the costs of a labour-intensive business. 

From top: Longtime farmer Courtney Missick grows fruits, vegetables 

and landscape plants in Kew, North Caicos. 

Ian Harrison uses a small hydroponics set-up at his Provo home for 

personal and experimental use for his larger operation. 

Liz and Nicky Turner see their small farm near Kew Town in 

Providenciales as a lifestyle decision. 

TOM RATHGEB 

TOM RATHGEB 

42 www.timespub.tc

Nicky Turner also has his eye on the future, in a 

slightly different way. One of the reasons he and his wife, 

Liz, started Island Farms was to give their sons a life that 

is connected with the land. “It’s primarily quality of life,” 

he says. The farm is a second business for him; his primary 

business, Blue Loos septic services, is still paying 

the bills for now. Yet the farm is ambitious. With the help 

of Frankie Adames, a Dominican national who looks after 

the daily work, and contract labourers, the Turners have 

added animal husbandry to their operation. They have 

chickens, pigs, goats, rabbits and ducks, and at the end 

of 2016 were in the process of building a “proper piggery” 

with a breeding area and slaughterhouse. 

Both Missicks had piggeries in the past, but both 

have discontinued those operations, because feeding is 

costly and marketing difficult. Turner shares their woes— 

he knows he can’t begin to sell his pigs until he can get 

Department of Agriculture certification—but is optimistic. 

Yet such problems are only the beginning of the problems 

that face the TCI farmer. For any farm to be viable 

as a business, costs must be controlled and there must 

be enough volume and demand to make a profit. The 

farmers find that growing plants and animals is difficult 

but not impossible; what’s needed is better education 

and government support. 

Eggs come from chickens, not cartons 

It has been so long that Islanders have been heading to 

the grocery stores for imported foods, many seem to 

have forgotten the importance of agriculture in giving 

a nation self-sufficiency. Manny Missick points out that 

during World War II, when food imports to the Islands 

were halted, the farms of North and Middle Caicos were 

able to feed the nation. Would the same be true today? 

Dependency on foreign foods has led to consumers who 

prefer pretty but tasteless tomatoes over fresh, local produce 

that might not look as attractive. 

Courtney Missick comments that some of the health 

issues that plague the country today can be traced to a 

reliance on processed foods, and says he believes that 

as people come to understand the value of organic, local 

food the status of agriculture will grow. “If you want to 

live, you have to change your diet,” he warns. 

Turner adds that good food—that is, food that is 

good for you because it doesn’t come from chemically-enhanced 

fields or factory farms—comes at a price. 

For example, it takes longer for an organically-raised 

chicken to reach market size, which is the reason it costs 

more than one held in inhumane conditions and fattened 

Chickens, goats and pigs are some of the animals raised for food on 

Turks & Caicos farms. 

TOM RATHGEB ELIZABETH TURNER 


TOM RATHGEB 

JODY RATHGEB 

Left: The Turners turned Kew Town property Nicky had owned for 20 years into a farm to provide produce, eggs and meat. As La Finca 

Marketing, Blue Loos_Layout they sell 1 to 2/9/16 the Quality 2:47 PM Supermarket Page 1 and Sunny Foods stores on Providenciales. 

Right: At Island Fresh Produce’s commercial operation off South Dock Road, a “field” of mint is ready to become mojitos for tourists. 

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quickly on a hormone-laced diet. He and Liz, he says, can 

break even by selling their eggs at Provo supermarkets 

for $5 a dozen. “At $5.50, we would make a profit,” but 

only those who understand the difference between a truly 

fresh egg and a weeks-old one from a Florida farm would 

pay that price. 

Harrison agrees that the economics of farming are 

little understood. “Any business in horticulture or agriculture 

is capital-intensive, labour-intensive, and you get 

hammered on tariffs,” he says. “The cost of getting things 

going is unbelievable, and the returns are small.” 

The farmers agree, too, that education about agriculture 

should extend to the Islands’ young people, since 

they are both future consumers and future farmers. In the 

United States, older people often lament that children are 

no longer given field trips to farms and dairies, so they 

don’t know where food comes from. The same is true in 

the Turks & Caicos. Also, getting young people interested 

in agriculture as a career starts with knowledge of where 

food comes from. “It’s hard to sell agriculture to young 

people,” says Courtney Missick. “How can you learn to 

play a keyboard if you never even saw one? We need to 

show them the reality of growing food.” He advocates 

technical schools and tutorial farms. 

44 www.timespub.tc

Government help 

Occasionally, even members of government need to be 

taught those lessons. Turner recalls a moment in the past 

when he commented that the TCI could run out of food. 

“[The minister] said, ‘Well, we’d just go buy more at the 

store.’” As much as the farmers have learned and know 

about soil enhancement, irrigation, pest control and 

labour requirements, their knowledge is easily thwarted 

by policies based on “business as usual,” i.e., importing 

food. What do they believe government can do to help? 

Plenty. 

Manny Missick looks around his North Caicos farm 

and sees plenty of private land, prime farming land, lying 

fallow. He says a smart government would “either tax it or 

use it.” The government farm in Kew is just a baby step, 

in his opinion. Speaking prior to the December elections, 

he commented, “If they don’t get someone involved in 

farming, they would be the biggest fool ever. We know 

where the good farmland is and what the water table is. 

Give a peppercorn lease and get some people involved in 

serious farming.” 

Government investment can help, notes Courtney 

Missick. “We need new farmers, technical people, specialists,” 

he says. “In order to move to a commercial scale, 

you need serious capital investment. You need equipment, 

and you need whatever it takes to get in foreign 

labour.” He has tried the private-partner route; in 2014 he 

began Isaac’s Organic Farms along the Kew-Whitby road 

as a collaboration with Beaches Resort and a Canadian 

investor, but the commitments fell off and he pulled back 

to his original Kew operation. Without government subsidies, 

he says, farms will fail. 

Turner gets even more specific, ticking off a farming 

“wish list” from the government: “Free work permits. No 

duty on agricultural imports. A break on electric rates.” 

These moves, all short of direct subsidies, could truly 

jump-start the agricultural industry. 

And why not consider subsidy? Harrison points out 

that the food TCI imports comes from countries that have 

invested in agriculture. “Every other nation gets its agriculture 

subsidized,” he states. 

To be fair, Harrison adds, some in government understand 

the problems and are doing what they can. He 

praises Wilhelmina Kissoonsingh, the current director of 

agriculture, for being “plugged in” and for understanding 

that agriculture here is no longer “six hens in someone’s 

backyard.” 

Farming on these Islands has never been easy, but 

with new knowledge and rising interest in the quality of 

From top: Frankie Adames and Louines Logis are vital to keeping the 

Turners’ farm running, especially as they have branched out to animal 

husbandry. 

the foods we eat, it has become better. Yet the row to 

the next level is still a hard one to hoe, dependent on 

education and a more concerted desire for the success of 

commercial, self-sustaining agriculture. The farmers want 

to get to work. a 

ELIZABETH TURNER 


Pre-Summer Looks from 

Emerald Islands 

The official resortwear of the Turks & Caicos Islands. 

Fashion By Jeritt Williams 


Male models: Abdel Dormeus 

and Selvano Gardiner 

Female model: Mitiana Simon 

Make-up: Latoya Kitten 

Photographer: Ora Hasenfratz 

Assistant: Lejla Gerber 

Location: Turks & Caicos 

Junkanoo Museum, 

Downtown Providenciales


island hopping 

Opposite page: This secluded basin just off Little Ambergris Cay encircles the author’s 34-foot catamaran in warm emerald-green waters. 

Above: Valentine’s Day on Little Ambergris Cay was the romantic setting for a proposal of marriage. 

Valentine’s Day Surprise 

A special “proposal” on Little Ambergris Cay. 

Story & Photos By Katie Gutteridge 

Somehow, the Turks & Caicos Islands have managed to stay quiet in the world of sailing. Cruisers are 

either fixated on staying in the Bahamas or are racing ahead to get to the Virgin Islands. We always knew, 

when we bought a sailboat, it would have to be a catamaran. The reason? It would be a perfect fit for the 

waters right here. 


All winter we’ve explored. We’ve seen the flamingos 

in South Caicos, snorkelled with a whale and its 

calf in Salt Cay, meandered along Duke Street in Grand 

Turk. Each island has had its own unique characteristics 

and given us incredible experiences, which we 

don’t believe we would have found elsewhere in the 

Caribbean. 

But in February 2016, I think we found the icing on 

the cake. It is Little Ambergris Cay, where the shallow 

banks stretch to the horizon and water a bright duckegg 

blue is specked with stingrays. It is several miles 

to the nearest island—Big Ambergris Cay, where only 

non-human residents live. 

We managed to sneak into a bay so secluded it 

felt as though the last people to have visited could 

well have been pirates. Its narrow entrance passage 

is around 3 feet deep, but once inside, a basin perfectly 

fit for our 34-foot catamaran encircles us in 10 

foot depths of warm emerald-green waters. The grassy 

floor below attracts an array of inquisitive creatures, 

including a nurse shark who saunters past but doesn’t 

stay too long. Later, a dozen squid line up in a perfect 

row, facing the boat. They swim in perfect symmetry 

towards and away from our vessel, getting the courage 

each time to edge a little closer, wondering what on 

earth has arrived on their patch of the sea. 

At sunset, bonefish tails skim the surface over by 

the mangroves and at sunrise a hummingbird hovers 

outside our door, attracted by the shimmering gold 

and pink fishing lures left hanging to dry in the sun by 

the winch-handle holder. 

The beach is just as you’d expect for a deserted 

island—as white as pearls, as soft as icing powder. 

Despite being the epitome of a place to relax, I’m 

seduced into exploring its every inch. A short 10 minute 

walk reveals 21 pristine sand dollars—no wonder 

the sand is so white. I stop collecting them, as there 

are too many to carry. 

Having already spent two weeks away from land 

while exploring the other islands, we’re running short 

of everything. Water, food and gas are worryingly low. 

But we’re not ready to leave this paradise we’ve only 

just discovered. We ration more than ever before, even 

turning off our fridge to conserve the gas only for 

cooking. Luckily, we have a freezer that runs on 12 

volts, so the little food left goes straight in there. 

One afternoon we head out several miles to a shipwreck 

to try bottom-fishing for our dinner. It starts 

slow, the only action is the seagulls that keep fleeing 

their perches on the rusty wreck every time the osprey 

circles above. As they all settle down we get our first 

bite. Half an hour later and we’re heading back to the 

bay with a healthy helping of yellowtail snapper, triggerfish 

and a grouper. We plan to cook the snapper 

that night on a beach bonfire. 

As we collected the wood for that evening’s fire I 

realise that it’s Valentine’s Day. “This will be the most 

romantic Valentine’s Day I’ve ever had,” I think as I 

drag a large branch across the beach to a spot right 

on the tip of the sandbar; a perfect sunset viewpoint 

with our boat as the foreground. We head back to the 

boat, grab some sparkling wine we’d saved for a special 

occasion and head back out on the dinghy. 

With the fire mimicking the orangey-red of the setting 

sun, my partner Andy hugs his arms around my 

waist as he turns me toward him, and I start to feel an 

unusual energy about this moment. “There’s only one 

thing left to say . . . will you marry me?” he asks nervously 

as he bends down on one knee. “Of course I’ll 

marry you!” I say as a tear rolls down my cheek and I 

try to recover from the shock. We hug each other tight 

and kiss in celebration. 

“I was going to buy you a ring but I spent the money 

on two new engines instead,” he jokes as I reach to 

top-up our fizz. (I had been wondering about the ring!) 

But in typical Andy style, he’d been trying to fashion 

me a ring out of a conch shell, which unfortunately 

had proven far too tricky to handle. All of a sudden 

the flight back home to England seemed much more 

appealing, now that we’d be making an unexpected 

stop in New York for a ring along the way! a 

Katie Gutteridge is a freelance writer who has been visiting 

TCI for almost a decade. Unfortunately, she won’t 

be getting married in Turks & Caicos, as she’s planning 

a large wedding party at home with friends and family. 

For more information on her business, Creative Copy 

Kate, visit creativecopykate.weebly.com. 

52 www.timespub.tc

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

feature 

Opposite page: Based at Leeward-Going-Through, Blue Haven Marina has as its backdrop Mangrove Cay, part of the Princess Alexandra Nature 

Reserve, and the sparkling waters of the sea. 

Above: For much of the year from November to May, the popular marina is nearly full to capacity. 

A Warm Welcome 

Blue Haven Marina attracts the international yachting crowd. 

By Kathy Borsuk ~ Photos Courtesy Blue Haven Marina 

The scene is quite like a James Bond movie—sleek, luxurious, behemoth vessels moored to massive 

floating docks. One mega-yacht sports a helicopter pad and car; another an on-deck pool and submarine. 

Crew attend to the boats with the care given to a queen. Yet rather than a stark cityscape, these pampered 

leviathans bob in a backdrop of sky-blue, verdant green and a sparkling turquoise blue sea. Their current 

home is Blue Haven Marina, the Turks & Caicos Islands’ premier international yachting anchorage. 


Blue Haven Marina is a hub of activity for boats large 

and small. Located on Providenciales’ northeastern edge 

at the Leeward-Going-Through passage, the marina currently 

includes 100 slips (both side and stern-to) with the 

capacity to berth yachts up to 220 feet in length and a 

draft of 9 feet. 

I visited the marina in mid-January, a busy time for 

General Manager Adam Foster. The facility was close to 

100% occupancy, which is the case for much of the year 

from November through May. Although it was clear that 

Adam and Operations Manager Portia Mogal had a lot of 

other things to attend to, they graciously took the time to 

answer this landlubber’s many questions. 

Opened on April 2, 2013, Blue Haven Marina has 

been attracting the international yachting crowd from 

inception. This includes boats such as a 377' superyacht 

carrying 50 crew, 18 guests and its own gym, spa and 

pool! Besides offering a private entrance and excellent 

security (important to boats valued as much as $80 million 

and often owned by celebrities), Blue Haven Marina 

staff has the “right stuff” to cater to an upscale clientele. 

According to Adam, a primary attraction is the same 

thing that land-based tourists love: the TCI’s unmatched 

combination of clean, clear waters, a pristine reef system, 

superb scuba diving and snorkeling, and private 

ivory sand beaches. As well, he adds, “The boaters love 

to explore the outer islands and cays, and we provide a 

variety of itineraries to use as a guide. Our location is 

ideal for adventure, while having amenities and services 

close-by.” 

Arriving at this official port-of-entry is made easy 

by TCI Customs and Immigrations officers based at 

Blue Haven Marina, who work hard to make visitors feel 

welcome while facilitating the country’s laws and regulations. 

For boats that are too big to enter the channel, Blue 

Haven provides a yacht concierge service to help them 

clear customs, re-provision and access any needs these 

vessel require. 

Marina facilities include a state-of-the-art, high-speed 

fuel system, water, power up to 480v, black and grey 

water pump-out, cable TV, free WiFi, security, laundry 

services, provisioning services, showers and toilets, Salt 

Bar and Grill with sports screen, a business center, and 

outdoor activities including beach volleyball, a horseshoe 

pit and more. 

All of the amenities of the Blue Haven Resort are 

available for boat owners, guests and crew. (See page 

58/59.) This includes a 51 room resort, 24-hour gym, 

private beach complete with hammocks swaying among 

palm trees and a fun water trampoline, infinity edge pool, 

Elevate Day Spa, Sandpiper Kid’s Club, meeting space, 

and Market, a grocery store and café. There are also two 

restaurants on-site, with a complimentary shuttle that 

allows boaters to dine at sister properties, Alexandra 

Resort and Beach House. 

Once boats are anchored, owners and crew are basically 

“on vacation,” with the time and desire to enjoy 

watersports, fishing, golf, touring, restaurants, nightlife 

and attractions—there is definitely an impact on the 

local economy. Blue Haven Resort works directly with 

supermarkets to source and supply yacht provisions and 

the needs of their chefs, with $30,000 grocery bills not 

uncommon. They also work with the best of local businesses, 

including taxi drivers, car rental companies, tour 

operators and the like to encourage exploration beyond 

the dock. Portia adds, “We constantly monitor our service 

providers to ensure they maintain high standards.” All 

visitors receive an arrival and information guide that lists 

the best the country has to offer. 

In the case where boat repairs are necessary, the 

marina is proud to refer them to Caribbean Marine & 

Diesel, a local service they say is “world class.” 

When the mega-yachts leave in late spring, they are 

replaced by fishing vessels on the hunt for billfish and 

other game fish from May to August. The slower months 

of September and October gives marina staff time to 

repair, replace, renovate and repaint. There is also a 

smaller docking area behind the resort which is fully utilized 

by smaller local charter and pleasure boats. 

Blue Haven Marina is a member of Island Global 

Yachting (IGY), the world’s leading luxury marina and 

yachting lifestyle development and operations company, 

with a network encompassing fifteen prime destinations 

in seven countries. Blue Haven Marina has also been 

awarded the Five Gold Anchor Status (the highest rating) 

by the Yacht Harbour Association (TYHA), along with the 

Clean Marina Award. Portia is especially proud of this 

accolade, “We are very strict about how boaters treat 

our pristine waters. For instance, all fuel and oil must be 

stored in the boats to avoid spills, all used oil must be 

taken away, not disposed of in TCI, we offer in-slip sewage 

pump-out to minimize spillage and vessels must be 

cleaned with environmentally sound products.” 

This is especially important because Blue Haven 

Marina backs up against the Princess Alexandra Nature 

Reserve. This 450 acre protected land area encompasses 

nearby Little Water Cay (a.k.a. “Iguana Island”), Mangrove 

Cay, and Donna Cay. Much of the northern shore of 

56 www.timespub.tc

Blue Haven Marina is a Five Gold Anchor Status marina, and has also been awarded the Clean Marina Award. 

Providenciales is part of the Princess Alexandra Land and 

Sea National Park. Included in this protected area is Grace 

Bay Beach, The Bight Beach, The Bight Reef, Leeward 

Beach, Smith’s Reef, and a large portion of the northern 

barrier reef of Providenciales. 

In an effort to get people off the boats and into the 

community, IGY Marinas launched the “Inspire Giving 

through You” project in 2016. In late February 2017, Blue 

Haven Marina will be teaming up with the “Extraordinary 

Minds Ashley’s Learning Center,” a school that caters to 

children with learning disabilities and who cannot attend 

TCI’s primary schools. Volunteers will construct an outdoor 

play area for the children, along with a surrounding 

fence to ensure their safety. The February 2016 community 

outreach project assisted the Provo Children’s Home 

with basic upgrades of the facility, cleaning of interior 

and exterior areas, and donations of much-needed supplies. 

Both events were well-attended and the children’s 

home continues to reap donations from marina visitors. 

As well, the marina regularly invites children to visit the 

property and offers summer jobs. Blue Haven also sponsors 

three boats and six children’s fees to participate in 

the beloved Provo Sailing Club. 

DISTRIBUTOR FOR EVINRUDE & MERCURY 

OUTBOARDS, PURSUIT WORLD CLASS CAT, 

SUNDANCE AND BOSTON WHALER BOATS 

Lures and Live Bait 

Marine Hardware & Gear 

Fishing Gear & Supplies 

Marine Paints & Varnish 

Marine Batteries 

Sebago Docksiders 

& Sperry Topsiders Shoes 

BLUE HILLS ROAD 

PROVIDENCIALES 

TURKS & CAICOS ISLANDS, B.W.I. 

PHONE: 649-946-4411 

FAX: 649-946-4945 


Guests to Blue Haven Marina can relax around the canalside infinity 

pool. 

Food for Thought is a new charity set up to provide 

daily breakfast to government school students – 

starting with the primary schools in North Caicos, 

Middle Caicos, South Caicos and Salt Cay. 

We estimate that just $200 will allow us to provide 

breakfast to one child for a whole school year. 

If you would like to donate or learn more please 

email foodforthoughttci@gmail.com 

or visit our website foodforthoughttci.com 

Some of the visiting 

yachts also use the Blue 

Haven Resort facilities to 

host wedding or birthday 

parties, often utilizing 

local caterers, florists, 

DJs and party planners. 

The marina sponsors two 

major fishing tournaments 

in the TCI: The Wine Cellar 

Golf & Fishing Tournament 

held every March and the 

Caicos Classic IGFA Billfish 

Release Tournament in 

July. 

Adam and Portia have 

been working around 

the globe among the 

small, close-knit world 

of luxury yachters for a 

combined total of nearly 

30 years. They have built 

close relationships with 

many international boat management companies, people 

responsible for planning, provisioning, running and 

maintaining the mega-boats for their owners. Through 

the pair’s contacts and presence at major boat shows and 

conferences in the US and Caribbean, they are well positioned 

to encourage trips to the Turks & Caicos Islands. 

In fact, Blue Haven Marina was the only TCI group 

to participate in the prestigious Monaco Boat Show in 

September 2016. Adam and Portia were very successful 

in attracting large vessels to visit the marina and putting 

TCI on the world map as a destination for the yachting 

industry. Besides being invited to an agency briefing with 

20 influential boat captains, while in Europe Adam and 

Portia visited marinas in France and Italy to raise awareness 

about TCI for vessels making the annual pilgrimage 

across the Atlantic and through the Caribbean. 

The TCI, they say, is an easy sell. “Geographically it’s 

perfectly positioned as a main hub between Ft. Lauderdale 

and the Virgin Islands.” And with Blue Haven Marina’s 

motto of “aiming to go above and beyond expectations,” 

it seems that yachters have good reason to add the destination 

to their cruising itinerary. a 

For more information, visit www.bluehaventci.com or 

contact Adam Foster at afoster@bluehaventci.com or call 

649 946 9910. 

58 www.timespub.tc

Blue Haven Resort 

By Kathryn Brown, Director, ERA Coralie Properties 

The first thing that catches your eye when approaching 

Blue Haven Resort are its colors; you can’t help 

but smile as the bright hues seem to invite you to 

come inside. If you are arriving by sea, the contrast 

between the turquoise water, white sand and 

Caribbean-toned building is stunning. If you arrive 

by vehicle, a step into the reception area reveals the 

same effect . . . you have just arrived and you want 

to stay forever. 

Kathryn 

Brown 

Director ERA Coralie Properties Ltd. 

Kathryn has 20 years successful 

experience in Caribbean Real 

Estate; she also benefits from 

knowledge of the Turks and 

Caicos Real Estate Association, 

having been a founding member 

and serving as President for five 

years. 

MLS 1600582 

MLS 1500381 

From a real estate point of view the property does 

not need constant monologue—it speaks for itself. 

Blue Haven sits on a 10 acre site with approximately 

twr ad1.6_Layout 1 2/16/17 8:13 AM Page 1 

300 feet (79 meters) of beach frontage and a total 

of 660 feet (200 meters) of Leeward Going Through 

water frontage. 

There are 51 units, including 3 penthouse suites, 

one of which is currently on the market. The units 

are well appointed and include pedestal-style kingsize 

beds in each master bedroom. The kitchens are 

sleek and modern with island counters with stools, 

Thermadore cooktops, Sub Zero refrigerators, Della 

Casa self-closing cabinets and Bausch washers and 

dryers. The living areas are furnished in classic blues 

and whites contrasted with dark wood—inviting and 

comfortable. The exterior decks are designed for 

relaxation and to take advantage of water views. 

Blue Haven Resort offers premier rooms and one, 

two and three bedroom suites, as well as the penthouses; 

16 units are lock-outs. This option allows 

three opportunities for vacation rental: a premier 

room, a full one bedroom suite or a two-bedroom 

suite. The units are spacious, starting at approximately 

1,500 sq. ft. to over 5,000 sq. ft. for a 

ERA Coralie Properties Ltd. 

Tel: 649 231-2329 

Email: krbrown@era.tc 

Web: www.eraturksandcaicos.com 

Tradewinds Radio 

104.5 

FM 

www.tradewinds1045.com 

Great music, 

marine weather, 

informative ads 

Tel 431.7527 claire@tradewindsradio.com 


Island Auto Rentals & Sales is 

committed to adding value to your 

tropical vacation experience 

by delivering excellent service 

along with secure and reliable 

transportation that will take you 

where you need to go. 

EXCELLENT SERVICE • GREAT VALUE 

SECURE • RELIABLE TRANSPORTATION 

Leeward Palms, Leeward, Providenciales 

Telephone: (649) 246-0395 or 232-0933 or 946-2042 

Email: nevilleadams@hotmail.com or 

philipgibson251@hotmail.com 

Web: islandautorentals.tc 

Brigitte ad_Brigitte 2/16/17 8:22 AM Page 1 

For Vehicle Rental in 

Grand Turk call 

232 0933 or 946 2042 

Tangled Hair Salon 

Open 6 days per week and by appointment on Sundays 

for cutting, styling and so much more 

GOLDWELL HAIR COLOURS 

without ammonia and with a pleasant fragrance. 

KERASILK KERATIN TREATMENT the long lasting 

smoothing service for hair like silk for up to 5 months. 

YUKO non-formaldehyde permanent hairstraightening. 

OLAPLEX the salon wonder-treatment that actually 

rebuilds your hair from inside out. 

BLOWDRY for $35 - straight/curly/beach 

waves/messy-up-do. Add in a glass of Prosseco. 

Call 431 4247 (431 HAIR) 

PORTS OF CALL PLAZA 

www.tangledhairsalonprovidenciales.com 

penthouse unit. The resort’s guest services team is 

fabulous; they take pride in offering superb service 

and warm island hospitality. 

Blue Haven Resort is located in the Leeward area 

of Providenciales— private but not secluded, only 

minutes away from restaurants, stores and othe 

businesses on Grace Bay. However, if you choose to 

remain on resort property all that you need is provided. 

There are three restaurants on site: Salt Bar 

and Grill, Fire and Ice and the café Market, a small 

grocery store and gift shop. 

For more outdoor enjoyment, the private beach 

area in front of the resort has ample umbrella-shaded 

seating, hammocks and sun beds as well as a free 

form infinity pool with expansive deck area and a 

water trampoline. All of your favorite watersports are 

also available at the adjacent IGY Blue Haven Marina. 

For those inclined to maintain their fitness and wellness 

goals, there is a fully equipped, 24-hour fitness 

center and Elevate Spa. Families enjoy the benefits of 

Sandpiper Kid’s Club, offered free of charge to resort 

guests and owners. 

Thanks to Blue Haven’s affiliation with sister 

properties Alexandra Resort and Beach House Turks 

& Caicos, resort guests may take a free shuttle to 

dine at both resorts, and to use the beach facilities 

(by advance reservation) at Beach House. 

At any given time, there are a few units for sale 

at Blue Haven Resort. Price will depend on size, the 

floor on which the unit is located and views. Ground 

level floor will be lower-priced; as you move higher 

in the building prices usually increase. (Of course it 

also depends on square footage of the unit.) Sales of 

units that have come on the market have been generally 

quite close to list price or sold for list price. This 

shows that the properties are being listed at market 

value. 

Because the resort and individual units are both 

well maintained, value will remain strong. As the real 

estate market continues to improve with sales higher 

than new listings, we expect some increase in value 

of all properties. 

Blue Haven Resort’s exclusive location makes it 

special. The Leeward subdivision is largely residential—with 

Blue Haven being a jewel in the crown, 

there will be no other resort built in this area. Being 

home to the world-class Blue Haven Marina adds the 

finishing touch. a 

60 www.timespub.tc

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 

The late Sherlin Williams was an avid supporter of the Museum and one of the TCI’s most ardent local historians. This 2011 photo shows him 

in front of one of the iconic backdrops in his at-home photo studio on James Street, where residents would come to have their picture taken. 

STEVE PASSMORE–PROVO PICTURES 

Now He is Part of History 

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

The first time I met Sherlin Williams was in the Museum Science Building’s workshop. He was just putting 

the finishing touches on the 150 year-old clockwork mechanism that made the light turn in Grand Turk’s 

lighthouse. I was amazed because it was an intricate piece of equipment for which no plans or instructions 

were available. He had been working on it for months, and through observation and persistence 

alone figured it out by himself. It made more sense later when I learned that in previous years he had a 

business in the Bahamas repairing high-end cameras! 

Sherlin didn’t just repair cameras, he was a pretty good photographer too! In 2010, he showed me 

computer-manipulated artwork he was producing called “photocraphs,” each composed of dozens or 

even hundreds of different images combined to tell a story. 

Each time I made a visit to the Museum on Grand Turk Sherlin was there, always ready to explore 

newly discovered archaeological sites, conduct research in the Museum’s library, investigate a mystery, 

or get his hands dirty cleaning and conserving artifacts. Over the years he authored several articles for 

the Astrolabe including, “Grand Turk’s Postcard Man,” and “The Time-Travelling Beach Comber.” 

Mr. Sherlin McDonald Williams died on January 2, 2017. He was an avid supporter of the Museum, a 

good friend, a native son of the TCI and one of its most ardent and active local historians—but he is not 

lost to us. He is still here in the Museum. You can hear him in the words he wrote, see photos of him working 

to conserve other people’s history, and admire the art he created, all preserved here in perpetuity. a 


astrolabe newsletter of the Turks & Caicos National Museum 

ANGLOTOPIA.NET 

Vice-Admiral Horatio Nelson commanded a squadron that was defeated by the French on Fire Hill, Grand Turk, in 1783. 

The French Connection 

The ill-fated Coquette Expedition. 

By John de Bry, Center for Historical Archaeology 

They say histories are usually about wars and always written by the victorious. It is refreshing to be able to 

look at a well-known conflict through the eyes of a participant on the losing side. Following a (very) minor 

engagement on Grand Turk in 1783, during which the squadron he commanded was unable to defeat a 

60-man French force dug in on Fire Hill, none other than Capt. Horatio Nelson concluded his dispatch with 

“With such a force, and their strong situation, I did not think anything farther could be attempted.” But 

there is another, far more informative and thrilling account written by the commander of the opposing 

French naval force, Lt. Grasse-Brianson. 

62 www.timespub.tc


The following account was transcribed, interpreted 

and translated by Dr. John de Bry of the Center for 

Historical Archaeology in 1994 during a TCNMsponsored 

search for old records pertaining to the 

Turks & Caicos Islands in various French repositories. 

The attempt on the part of France to take over the 

Turks Islands in 1783 was largely a privateering endeavor 

rather than an initiative emanating from Versailles. It is 

easy to imagine the Sieur de Courrejeolles, mentioned 

in the first paragraph of the account below, as a shady 

character straight out of “Pirates of the Caribbean.” 

Courrejeolles remains an enigmatic player. His role in the 

invasion and capture of Grand Turk is surely understated 

and deserves elaboration. Additional research has so far 

failed to fully identify him. His name does not appear 

on any official naval papers, which only confirms that he 

was either a privateer or a pirate with a certain flair and 

sophistication. After all, he was the one who managed 

to sell the Turks Islands to the Prince and Princess of 

Nassau-Siegen several years later, even though he had 

absolutely no right to any property title on these islands! 

Although the direct involvement of the Governor of Saint- 

Domingue, Comte Robert d’Argout, is evidenced by the 

commission he gave to the Sieur de Courrejeolles on 11 

September 1778, it is equally clear that Versailles strongly 

disapproved and condemned the actions of d’Argout and 

Courrejeolles. 

Abstract of the expedition of the King’s corvette la 

Coquette to the Turk Islands 

Followed by details of its capture 

Monsieur de Bellecombe, Governor-General of Saint- 

Domingue (modern Haiti), assigned the corvette la 

Coquette to the Turk islands expedition, along with two 

vessels of the colony, the Dauphin and Cornwallis. I [naval 

officer Grasse Brianson, in my capacity as acting captain 

and expedition leader] immediately endeavored to load 

all the necessary material, everything being ready on 8 

February. Four detachments from different infantry regiments 

came aboard, as well as Monsieur de Courrejolles, 

Engineer of the Colony, who would take control of these 

Islands away from the English. 

The bay of Cap-Français [modern Cape Haitian] was 

blockaded by the English. But on the morning of the 9th, 

seeing the fleet somewhat distant, I took advantage of this 

situation to set sail with the vessels under my command, 

closely hugging the coast. We anchored at Port -Français, 

two leagues to the West to have the advantage of leaving 

during the night, which was done, thus allowing us to get 

under way without being seen. 

We sighted the Turk islands on the morning of the 

12th, but the hour at which we arrived exposed us to 

the danger of being spotted from a long distance, so in 

order to avoid this inconvenience, I anchored at the Petite 

Saline [Salt Cay], one of the islands which is uninhabited, 

from which, without being seen, it was easy to observe if 

any vessels were at the Grande Saline [Grand Turk]. I only 

saw fishing boats. During the night I sent the brigantine 

Cornwallis to cruise to the North in order to be within 

range of intercepting any isolated vessel which might 

report [to the enemy] our presence. We also wanted to 

take the commanding English officer by surprise; to this 

effect, Monsieur de Courrejolles left during the night 

aboard rowboats and long boats, and landed with part 

of the troops on the South point, while I arrived in daylight 

in front of the dwellings. As soon as I was anchored, 

I landed the rest of the detachments; all of our plans 

succeeded, and we took control of the island of Grande 

Saline without encountering any resistance. 

I immediately sent ashore all the workmen I could 

find among the crews and, further, assigned daily sixty 

men to work under Monsieur de Courrejolles, at the various 

tasks which had to be performed at the same time, I 

unloaded ammunition and cannon as and when required. 

We had brought with us four 24-pounder cannon 

with which Monsieur de Courrejolles built a battery on 

the seashore, in front of his ammunition stores and living 

quarters. We anchored the ships a quarter of a league 

away, a reef line preventing us from coming any closer. 

It was unanimously determined that we could not be adequately 

protected in this situation, and that I would have 

no other choice than to set sail, should I be in danger of 

being attacked. 

Wanting to contribute all of my resources to the 

establishment [of the stronghold], I provided Monsieur 

de Courrejolles everything that he asked, even an additional 

nine quintals [1,980 pounds] of powder and two 

of my cannons, in order to build a battery on a small 

island located east of the Grande Saline [called Gibbs Cay 

today, it appears on French maps as Isle de Fort Castries, 



DONALD KEITH 

This map of the southern end of Grand Turk shows where the engagements described in the transcript below took place. 

evidently named after the Marquis de Castries, then 

Secretary of the French Navy], which he intended to use 

as a retreat point if the situation dictated it. I planned, 

upon my departure, to leave the Cornwallis under his 

command. Judging that she was not safe where we were, 

I had her anchor under this new battery which she managed 

to reach only after zigzagging among rocks, and 

because she drew little water, which afforded her shelter 

from attacks. I was also required to put ashore my water 

as well as my casks, consequently I kept only what was 

necessary for my crossing [back to Saint-Domingue]. 

Monsieur de Bellecombe stipulated that I must stay 

in the Turk Islands not only until the stronghold which 

we wanted to establish was completed, but also to leave 

as to arrive at the Cap no earlier than March 6th, in order 

that my mission be kept secret until that date. The 27th 

of February, everything being finished at the Grande 

Saline, the workmen were kept occupied constructing the 

gun battery on the small island [Gibbs Cay]. This work, 

meant to be the last, was well-advanced within the next 

two days, which allowed me to set my departure date 

between the 4th and the 5th. I had been, up to that point, 

as lucky as I could have hoped to be, all the operations 

being completed, and I enjoyed the satisfaction of having 

precisely fulfilled the mission that had been entrusted to 

me, confident of the good fortune I still needed for my 

return journey. 

On the 2nd of March, at two o’clock in the afternoon, 

the rowboat and long boat being occupied, the first transporting 

timber from the Grande Saline to the small island 

to finish the cribbing, and the long boat gathering ballast, 

the lookout posted on land signaled seeing sails. 

Nothing had yet been spotted from the top of the masts 

where I myself climbed having only a few officers, but 

no sooner were we in position to observe than two vessels 

that had been hidden by the upper elevations of the 

island, suddenly appeared behind a lower land feature, 

heading toward the North point. Because of their proximity 

we were able to recognize a vessel with two batteries 

[two gun decks] and a frigate, and at the same time able 

to judge our tardiness in spotting them. We did not have 

any time to waste, prompting me to cut the [anchor] cable 

on the spot. I also hailed the Dauphin who took the same 

action, and we headed to the south of the channel, raising 

sails as promptly as possible. I had sixty men ashore, 

and the Sieur de Gaillard, garde de la marine, was also 

64 www.timespub.tc


there on duty, but not having enough men for maneuvering, 

I found the circumstance too pressing to wait for 

them. 

The vessel appeared after a few moments, having 

passed the tip of the island and chased us, being two 

small leagues to our rear; it did not take us long to realize 

that they had superior speed; however, the distance 

which separated us left me the hope that they would not 

catch up with us until night. At three thirty, the vessel had 

closed in considerably; the Dauphin, which had stayed 

within shouting distance downwind from me, cut down 

his fore-topmast, although the sea and wind were favorable 

to sailing with light sails. I signaled to him to assume 

chase at the speed which he would deem the less disadvantageous 

in his situation; he maintained his speed, and 

I somewhat succeeded in this maneuver which forced the 

enemy to decide which one of the two vessels [to chase], 

giving me the confidence that the Dauphin would escape. 

I hoped that he [the enemy vessel] would abandon pursuit 

of the Dauphin and try to catch up with me, thinking 

that the frigate which was following him would be able to 

capture the Dauphin. He fired a few cannon shots as he 

passed him, but at too great a distance to threaten the 

Dauphin. 

I used all the means at my disposal to reach maximum 

speed. Unfortunately, nothing succeeded nor made 

up for the disadvantages of not having a hull sheathed 

with copper, of having last been careened a year ago, and 

for the lack of stability caused by the quantities of water 

casks and other objects of considerable weight which I 

was obliged to put ashore on Turk island. 

At five o’clock the vessel having approached me 

within short range, and not firing, I lowered the English 

flag to raise the French flag, and warned him with my 

cannon which I had kept retracted, he responded with 

his chase ordnance. The exchange of fire continued 

between one and the other for approximately twenty-five 

minutes; I aimed the guns in such a manner as to cause 

damage to his masts, which might delay him and give 

me time to escape, but did not succeed. At five thirty 

the enemy caught up with me and followed downwind 

at pistol shot range, I then opened fire with the battery 

that I had managed to arm with the remaining personnel. 

At the same time, he fired upon us broadside with 

his entire battery and his muskets. Having employed all 

the means of defense against such superior forces, I had 

From top: The illustration depicts two English frigates in pursuit of 

another vessel. 

“Island of Fort Castries,” corresponding to modern Gibbs Cay, is 

clearly marked on this 18th century French map of the Turks Islands. 

the painful duty to surrender the King’s corvette, after 

having thrown into the sea all the signals and instructions 

pertaining to my mission. We were boarded by the 

English vessel named the Resistance, carrying 56 guns; 

her escort, which was not functioning properly, caught up 

with us three quarters of an hour later, the distance and 

the already obscure night had caused her to lose sight of 

the Dauphin, which I have since learned happily arrived 

at Port-de-Paix, on the coast of Saint-Domingue. 

Among the casualties which the Coquette sustained 

on this occasion, is the Sieur Courdoux, auxiliary lieutenant, 

who received a gunshot wound to the hand, losing 

use of it, and a strong concussion to the chest, caused by 

a flying fragment of wood. The praises that his conduct 

commands, the great number of campaigns at the King’s 

service, and the seriousness of his wound, are grounds 

for hoping to obtain the graces of His Majesty. 

DEREK GARDNER TCNM COLLECTION 



DONALD KEITH 

Are these low stone foundations atop Gibbs Cay the remains of Courrejeolles’ “fall back” 

position? 

I feel compelled to add at the end of my log summary 

what I witnessed relative to the attempt made by the 

English to retake the Turk islands, while I was prisoner 

aboard their vessels. 

On March 5th, the vessel the Resistance, along with 

the frigates Tartar and Albermarle, which were joined 

as well by the brigantines Drake and Barington, having 

planned to retake the Turk Islands, anchored on the 6th 

on the south part of the Grande Saline. On the 7th, the 

ships fired several grapeshot broadsides on the [aziers?] 

which fringe the coast, and on the promontory where they 

intended to land in order to make sure that we did not 

have any fortification there. They landed approximately 

two hundred men, soldiers as well as sailors, with the two 

brigantines anchored in front of the dwellings in order 

to provide cover for the advancing troops. They did not 

know the location of our battery, and thought it to be 

made up only of cannons from the Coquette. They were 

fired upon with the 24-pounders but held their position 

for approximately one hour, vigorously responding with 

their small artillery. [The English ships] having been hit 

by two cannon balls which caused damage and wounded 

several men, cut their [anchor] cables and returned to 

their original anchorage. The English troops returned to 

their ships in the evening without daring to leave the protection 

of the vessels, having seen us [the French forces 

on the island] well dug in, and with field artillery which 

they themselves lacked. 

The English had the intention of 

resuming their attack the next day, 

but the wind, which shifted to the 

West during the night, caused their 

plan to fail. They became preoccupied 

with the danger that they faced; managing 

to escape [the danger of being 

driven onto a lee shore] with great 

difficulty. They completely abandoned 

their project and departed. 

I must give great credit to the 

crews of the corvette, for keeping 

silent on the subject of the forces 

that we had on the island, as well as 

the positions [batteries and fortifications] 

which we had established on 

the island despite the tortures that 

were inflicted on several of them. 

At the Cap, 18 April 1783 

Grasse Brianson 

Postscript 

No documents have turned up that tell “the rest of the 

story.” At some point soon after the Nelson’s squadron 

departed Grand Turk, so did the French garrison, perhaps 

aboard the small vessel Cornwallis, left behind in Hawk’s 

Nest anchorage. It seems odd that in both English and 

French accounts there is no mention of the people living 

on Grand Turk at the time, just “dwellings.” The conflict 

was not about them, whoever they were, but about determining 

which European nation could make its claim of 

possession stick. England’s superior sea power accomplished 

that once and for all in 1783, even though both 

Spain and France both had designs on the Turks Islands 

for centuries. 

Do any traces of the French Invasion of 1783 survive? 

Historian H.E. Sadler writes that “an old French cannon” 

was uncovered during the construction of the American 

missile-tracking station around Fire Hill at the south end 

of Grand Turk and that it was taken away and put on 

display at the Kennedy Space Center on Cape Canaveral. 

This remains to be verified, but low stone foundations on 

top of Gibbs Cay may well be the remains of Courrejeolles’ 

“fall back” position. a 

66 www.timespub.tc


Remembering Sherlin Williams 

Story & Photos By Dr. Donald H. Keith 

1995: When the Museum’s first Director, Barry Dressel, became interested 

in the history of Grand Turk’s salt industry, he discovered that Sherlin had 

grown up on Grand Turk when the salt industry was still in full swing and 

had witnessed salt production in action. Sherlin pointed out that there were 

a number of different types of windmills still standing, but only one example 

of a type called the “carousel” was left. It was in the Town Salina only a few 

blocks from the Museum. He said the salina is always flooded these days, 

but the walls people used to walk on between ponds were still there, just 

under the surface and we could walk out to see it. We took our notepads and 

cameras, rolled up our pant legs, and followed him out to the site. Passers-by 

stopped and stared. It had been years since anyone had seen people in the 

salina and it must have looked like we were walking on water! 

1999: Sherlin was not directly 

involved in making rubber moulds of 

the inscribed rocks on Sapodilla Hill 

in Provo, but he eagerly dived into the 

hardest part of the project—making 

resin casts of the inscriptions in the 

Museum’s “wet lab.” I experimented 

with various combinations of plaster, 

resins, hardeners, fillers, and release 

agents until I found an ideal formula. 

It was a difficult and tedious process 

and once you got started you had to 

continue until it was finished which 

meant long days and long nights! But 

Sherlin hung in there. Altogether we 

made more than two dozen casts over 

a period of weeks. The resin casts all 

come out of the rubber moulds a brilliant white. Here he is “cosmetizing” one 

with watercolor washes to make it look exactly the way it does on the hill. 

1998: Sherlin is measuring the “drive 

shaft” of a windmill that the Museum 

recovered after it collapsed into the 

North Salina. As a child growing up 

on Grand Turk, Sherlin was fascinated 

by the windmills that were fully operational 

then. A careful observer, he 

understood how they worked and 

how they circulated the water in the 

salinas to increase the efficiency of 

the process of reducing tons of seawater 

to handfuls of salt. 

We learned more from him than 

from all the written references on the 

subject in our library. The wooden 

timbers of the windmill were too far 

gone to save, but Sherlin wanted to 

save the iron parts so the Museum 

could reconstruct the windmill one 

day and put it back into service. He 

wanted it to serve as a memorial to 

the folks who worked in the salinas 

all their lives and made Grand Turk’s 

salt industry world-famous. 



(At left) 2010: Grethe Seim saved this “Archimedes Screw” from going to the 

dump decades before the Museum was created and took it to her home for 

safekeeping. She wanted it to go to the Museum but it took a long time to 

figure out how and when to do it. We had to hunt for it because it had been 

kept outdoors and the bush had grown up around it. In a reversal of roles, 

Sherlin cleared the bush while I took the photos! A group of Chinese laborers 

working on a house nearby cheerfully carried the screw uphill through 

the bush to the truck for the trip back to the Museum. Once we got it there, 

Sherlin cajoled Mr. Oswald “King Oz” Francis—the only person who remembered 

when it was made, what its purpose was, and where it came from—to 

come over and tell us its history. 

(At right) 2012: Like me, Sherlin 

was enthralled by the Grand Turk 

Lighthouse. As a photographer, he 

saw its majestic, photogenic potential. 

As an archaeologist, I saw a 

magnificent, intact machine from the 

early industrial age with a plethora 

of mysteries to unravel. We visited it 

together many times although gaining 

officially sanctioned entry was 

often tedious. Here, we are in the “ready room.” The spiral staircase to Sherlin’s left leads to the “lamp room” where 

the actual light is. The tube to his right leads from the clockwork mechanism above all the way through the height 

of the lighthouse and into a hole in the ground beneath it. The 400 pound weight pulled down the tube by gravity 

is what turned the light all night. 

(At left) 2013: For the exhibit featuring 

the exploits of the larger-than-life 

helmet diver Jeremiah Murphy, who 

lived on Grand Turk, we had to locate 

and purchase all the equipment to 

fit out a 19th-century helmet diver. 

We found a pair of lead, leather and 

brass diving boots in England, but 

when they arrived, we found the 

leather to be dry, hard, and fragile. 

Sherlin worked for weeks bathing the 

leather in two types of cleaners and 

conditioners to get it supple enough 

to use in the Museum’s exhibit. 

68 www.timespub.tc


(At left) 2013: One of the last projects 

we worked on together was 

creating the “Golden Age of Grand 

Turk” exhibit featuring a reproduction 

of the “lamp room” of Grand 

Turk’s lighthouse. No plans of the 

lighthouse survive, so we had to measure, 

photograph, and document it 

from scratch. Here Sherlin is inspecting 

the exhibit, perhaps reflecting on 

the first work he did for the Museum 

two decades earlier restoring the 

clockwork mechanism that led to the 

creation of this exhibit. 

Over the course of 30+ years as a photographer in TCI, Sherlin compiled tens of thousands of photos, including those 

of many buildings, especially in Grand Turk, that no longer exist. As his craft became digitalized, Sherlin went abroad 

and took courses to become fluent in image and layout-focused programs. When he started experimenting with the 

creative possibilities, he found he could use his life’s massive collection of photos in a new and different way. Each 

“Photocraph” encompasses anywhere from dozens to hundreds to thousands of individual photos, carefully “cut,” 

“pasted,” modified and placed into a computer file to form an original work of art. One of his favorite pieces, entitled 

“The Mule Breeder,” included nearly 3,500 individual items and took four months to complete. Shown above, “Hillary 

Session” is one of the “photocraphs” Sherlin created in about 2011. Tragically, a year or two later his computer was 

stolen, his health began to deteriorate, and he was unable to continue pursuing his art. 

SHERLIN WILLIAMS 



Museum matters 

By Museum Director Pat Saxton 

PAT SAXTON 

25th anniversary party 

It was a dark and stormy night . . . and everyone volunteering 

to help at the Museum’s 25th Anniversary party 

was debating whether to take a chance having the party 

outside as planned, or batten the hatches and hole up 

inside. Even after the rain stopped we unanimously 

agreed that discretion was the better part of valor and 

we should have it “below decks” inside. We did not 

realize it at the time, but the inclement weather was 

a blessing in disguise! The ambiance of the Museum, 

complete with low lighting, creaky ship sound effects, 

and all volunteers and staff in costume provided the 

perfect setting for our “Time Travel” event. 

Our Providenciales representative Candianne 

Williams greeted guests as they started slogging in. To 

their surprise, and sometimes astonishment, she presented 

each with a card—their persona for the rest of 

the evening—and the challenge of locating themselves 

and their place in history among the Museum’s exhibits. 

Some cards bore the names of historical figures or 

personnel associated with the Museum, while others 

had the names of crew members serving on the Spanish 

ship of exploration and discovery, La Joya Pequena (the 

Little Gem), the “stage name” we gave to the Molasses 

Reef Wreck for the evening. 

Each guest was presented with a Time Travel Card, and the challenge 

to locate their “persona” among the Museum’s exhibits. 

The idea was to “find yourself” somewhere in the 

Museum. With exhibits on two floors and a dozen rooms, 

hints printed on the cards helped, and soon all 65 guests 

were buzzing around looking for their namesakes. Of 

course there was lots of laughter as the party-goers compared 

notes and called each other by their new identities. 

Students from the high school, under the direction of 

Mrs. Swimmer passed out delicious canapés during the 

entire event. 

Students from Grand Turk’s H.J. Robinson High School served canapés 

to party guests. 

Once everyone found their identities, they handed in their 

nametags and were awarded prizes associated with their 

new calling. The boatswain won a boatswain key chain, 

“Jeremiah Murphy” won a hard helmet key chain. “Sandy,” 

the little donkey hero of Donna Seim’s book, got a copy 

of our new 2017 calendar—and the list went on. 

Pat Saxton delivered a witty poem relating the 25-year 

history of the Museum complete with slide show. At the 

end of the presentation everyone was handed a glass of 

champagne (kindly donated by Grand Turk Liquors/The 

Wine Store) to toast the Museum’s success. 

HE Governor Dr. John Freeman congratulated the Museum 

for the work it has done and continues to do. Hon. Derek 

Taylor, who sits on the Board, spoke about the Museum’s 

efforts to save the history of TCI. Long-time supporter 

Ms. Lillian Swann-Misick reiterated the important work 

the Museum does. 

MARTIN SEIM 

70 www.timespub.tc


Having received many 

compliments about the 

party we want to thank 

TCNM’s loyal members 

and friends of who came to 

help us celebrate 25 years 

of “Protecting, preserving 

and promoting the history 

and culture of the Turks & 

Caicos Islands.” Thanks to 

staff members Candianne 

Williams, Nikki Jennings, 

Ivy Basden, and Fred 

Glinton who worked all 

night to ensure our guests 

had the best possible 

experience. Thanks also to 

our wonderful volunteers 

Dudley Been, Claudia and 

Edger Schnetz, Séamus 

and Hilary Day, Neil 

The Turks & Caicos National Museum staff (from left): Pat Saxton, Fred Glinton, Ivy Basden, Candianne 

Williams, and Nikki Jennings take a night off to celebrate! 

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 

MARTIN SEIM 

B NAQQI MANCO 

From left: Norman Watts, Mrs. Corina Freeman, and Martin Seim enjoy 

the Museum’s grand 25th anniversary event. 

Saxton, and Rebecca Cain, who continue to give unselfishly 

of their time and energy. We appreciate Martin Seim 

and B. Naqqi Manco for being our official photographers! 

And of course, thanks to Mrs. Grethe Seim for her vision 

and generosity which made this event—and the whole 

Turks & Caicos National Museum—possible. a 

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). 


food for thought 

Opposite page: A cold glass of Turk’s Head Lager is deemed “the quintessential refreshing beer,” a staple for a hot, sunny beach day. 

Above: Tours of the Turk’s Head Brewery are now available. The manufacturing process, from start to finish, is fascinating! 

Brewed in the TCI 

Turk’s Head Brewery is now open for tours. 

Story & Photos By Kathy Borsuk 

I still remember the day we took my 92-year-old grandfather to tour the Anheuser-Busch brewery in 

Milwaukee, Wisconsin. After walking through vast rooms in the huge plant, climbing countless flights 

of stairs, and (trying to) listen to the guide over the factory’s din, we finally reached the tasting room. 

My dear Czechoslovakian grandpa’s understated comment? “That was a lot of work for a glass of beer.” 

I think he’d be surprised at the current attraction of craft beers, tours of the breweries that make 

them, and tasting rooms that have taken on the aura of a science lab. He’d be even more surprised to 

learn there is now such an operation in the Turks & Caicos Islands. 


Since 2001, the Turk’s Head Brewery has been operating 

in a group of large warehouses in the industrial area 

of Providenciales, just east of the Five Cays “shortcut” off 

Leeward Highway. Our storage locker is just behind the 

brewery, and its presence finally explains the mysterious, 

heady aroma I often smelled while unloading magazines. 

The brewery is part of Provo Beverages, along with the 

TC Crystal Pure Water company, and in spite of refilling 

my plastic gallons there every day, I never knew that beer 

was being brewed in the back. 

Currently, Turk’s Head Brewery makes lager, amber 

ale, IPA and light versions of Turk’s Head Beer. You can 

find the products sold in most grocery and liquor stores 

in the Islands, and served—either bottled or on tap—at 

most restaurants and bars. The lager is the best seller, 

described as “the quintessential refreshing beer,” a staple 

for a hot, sunny beach day, and somewhat similar 

to Corona. The amber ale is more full-bodied, while the 

India Pale Ale emits fruity aromas of papaya (I vouch for 

that!), with a tastebud-tickling touch of bitterness. 

Besides being the country’s most affordable beer, visitors 

and locals love to support this genuine product of 

the Turks & Caicos Islands. For many tourists, their only 

complaint is that it is not currently sold off-island. The 

brewery’s unique mobile bar is a staple at the popular 

Thursday Night Fish Fry, as well as most Providenciales 

sporting and charity events. 

Just prior to opening to the public, Sales & Marketing 

Representative Mike Bozzer led me on a private tour of 

the brewery. Besides being fascinating (I, like many, am a 

devotee of “How It’s Made”), the tour revealed a spotless, 

professional plant complete with catwalks and a brandnew 

tasting room overlooking the bottling area. Here, 

visitors can sample each of the various draughts and purchase 

very cool Turk’s Head merchandise—t-shirts, caps, 

bottle openers, glasses, bar towels, and the like—to take 

home as souvenirs. 

The brewing process begins with ultra-refined 

desalinated water (made on-site at the water plant), 

barley imported by the container-load from Minnesota, 

Germany and elsewhere, and hops shipped in from places 

as far-ranging as New Zealand and the Pacific Northwest. 

Mike explained that the first step is converting the natural 

starch in the malted grain to sugar, done by soaking the 

barley in warm water to release the enzymes, then boiling 

this sugar water in a kettle to concentrate the sugar and 

sterilize and purify the “wort.” Next, the hops are added, 

with amount and timing Brewmaster Eric Cardin’s calls 

depending on the type of beer being brewed. The mixture 

is then sent through a heat exchanger to rapidly chill, 

Left: These 80-barrel fermenters hold the beer for as long as several weeks, depending on the beer type. 

Right: Following filtration, the beer is either bottled, canned, or kegged, each date-stamped for freshness. 

74 www.timespub.tc

Above: Turk’s Head Brewery currently makes a light ale, an amber 

ale, the popular lager, and a full-bodied IPA. After the brewery tour, 

visitors can sample each brew in the tasting room. 

Below: In 2016, the brewery produced the equivalent of two million 

bottles of beer, sold throughout the Turks & Caicos Islands. 

before being put in glycol-jacketed fermenters with yeasts 

added to convert the sugar to alcohol. The mixture is 

allowed to ferment and age for as long as several weeks, 

depending on the beer type. Generally, the more sugars 

in the wort, the stronger the concentration of alcohol. 

Finally, the beer is carefully filtered to ensure a clean, 

crisp product. Following filtration, it is either bottled, 

canned or kegged, each date-stamped to ensure freshness. 

Random bottles are regularly tested to maintain 

the product’s integrity. From there, the product is packaged 

and distributed across the Turks & Caicos Islands. 

Although there is a four-month shelf life, Mike says rarely 

does the beer remain in its container for that long! 

Operating at capacity, in 2016 the brewery produced 

the equivalent of two million bottles of beer. Employing 

25 to 30 people, the locally owned Turk’s Head Brewery 

can be said to be the country’s largest industrial producer, 

and quite a success story. The original plant 


A variety of souvenirs are available for sale in the Turk’s Head 

Brewery’s ad_Layout new tasting 1 11/16/16 room. 2:11 PM Page 1 

Looking for something a little different? 

Take a Turk’s Head Brewery Tour! 

Experience a wide variety of beer from the Island’s ONLY local brewery. 

DAILY TOURS AVAILABLE STARTING WINTER 2016. 

Call (649) 941-3637 or email info@turksheadbeer.com 

for more information. 

Located at 52 Universal Dr. - Just off South Dock Rd., Providenciales. 

started with a ten barrel system and sold only kegs to 

a few restaurants and hotels; since mid-2013 twelve 

80-barrel fermenters (each holding about 1,000 cases of 

beer) are producing millions of dollars worth of product, 

and the new beers have entered the high-end market. 

The brewery/water plant also markets two other refreshing 

drinks: Bambashay Caicos Cran (a vodka-cranberry 

cocktail) and the popular Bambarra Cuba Libre (a classic 

version of rum and cola), both available in cans to easily 

take to the beach or on boats. 

The tour and tasting room opened in February 2017. 

One-hour tours are offered several times daily, six days 

a week. Besides sampling the six current products, visitors 

may also have the chance to try the brewmaster’s 

specials—one-of-a-kind stouts, pilsners, and wheat beers 

being tested for sale at select restaurants or as potential 

new offerings. The tasting room is also available for 

rental for special events like bachelor or birthday parties. 

Just like its sister company TC Crystal, the Turk’s 

Head Brewery is heavily involved in the community. 

Besides sponsoring numerous environmental events and 

a recent 10K race for the Delano Williams Foundation, 

all proceeds of the mobile bar at sailing regattas sponsored 

by the Provo Sailing Club are donated back to the 

organization. They also sponsor the Turk’s Head All Fleet 

National Sailing Championships. TC Crystal bottles water 

in 63% biodegradable bottles, and regularly sponsors 

beach clean-ups, school promotions, and has donated 

dozens of garbage drums to help keep the Islands clean. 

That in itself deserves a toast! a 

For more information, call 649 241-4311 or email tours@ 

turksheadbeer.com. 

MOV-A-THON2017_Layout 1 2/16/17 8:06 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 

or call: (649) 442-3978 

For individual Medical Nutrition Therapy counseling, corporate wellness 

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

Provo Plaza No.5, Leeward Highway 

Call: (649) 442-3978 

76 www.timespub.tc

shape up 

Chocolate, grapes and your heart 

By Tamika Handfield MS, RD, Nutrition in Demand 

In February, we celebrated Valentine’s Day and observed 

Heart Health Awareness Month. So it is a perfect time to 

talk about phytonutrients—a class of chemicals found 

in various plant foods that offer health benefits. Here 

we will cover only two—flavonoids and polyphenols. 

It may surprise you that chocolate has phytonutrients! 

Various research studies now suggest chocolate 

has some heart-healthy benefits—such as helping to 

lower cholesterol levels and decreasing the likelihood 

of suffering a stroke. However, there is a disclaimer; 

it seems only dark chocolate offers these benefits 

because of a class of phytonutrients known as flavonoids. 

(Sugary milk chocolate has been associated with 

obesity, tooth decay, and acne.) Cocoa beans, from 

which dark chocolate is made, are a very good source of 

flavonoids. However, the high flavonoid content gives 

cocoa a naturally strong taste. To make it more palatable, 

cocoa is processed which leads to the decrease of 

the flavonoid properties and benefits. As in all things, 

moderation is the key. 

Another class of phytonutrients that offer 

heart-protective benefit is polyphenols. Polyphenols 

have become quite popular in recent years because, 

like its counterpart flavonoid, it helps to prevent blood 

clots, lower blood pressure and improve the function of 

the blood vessels—all leading to better heart function. 

While there are thousands of polyphenols, the one 

that has gotten the most media coverage is resveratrol. 

It is common knowledge now that a glass or two 

of red wine consumed daily can help to prevent heart 

disease; however, not everyone wants to drink wine 

or any other alcohol and may be wondering how they 

can get the same benefits. Luckily, many other foods 

such as grapes, apples, onions, soy, peanuts, berries, 

and several other vegetables and fruits are packed with 

polyphenols! 

Additionally, research shows that indeed grape 

juice made from Concord grapes offer the same protection 

as red wine (and in some cases, more). The 

reason for this is that some of the chemicals used to 

prevent fungal growth on the 

grapes destroy some of the 

resveratrol. Red and dark-purple 

grapes consumed with the 

skins are also good sources of 

vitamins C, E, potassium and 

fiber. It is important to remember, though, that much 

of the nutritional benefit of the grape is found in its 

skin and seeds rather than the pulp. I have seen many 

people sit and painstakingly peel the skin off and, at 

the same time, unknowingly discard most of the nutritional 

value. 

Grapes are an amazingly refreshing low-calorie 

snack and can be enjoyed in a variety of ways: 

• Freeze grapes for a cool snack on a hot summer day; 

• Serve stewed grapes with meat items; 

• Add grapes to pasta dishes for a touch of sweetness; 

• Add to a green salad or fruit salad; 

• Serve grapes with wine, cheese and crackers as a 

delectable party food; 

• And my husband swears that grapes with lightly 

salted peanuts is a snack compared to none other. 

So, go ahead and show your heart some love 

through making wise food choices. a 

This article is brought to you by Nutrition in Demand, 

a nonprofit aimed at raising health and healthy eating 

through a variety of workshops, seminars, nutrition 

and physical activity camps, culinary and nutrition 

education classes for schoolchildren, public service 

announcements, and print and visual media. For more 

information on Nutrition in Demand, please visit our 

website: www.nutritionindemand.com or follow us on 

social media — Facebook, Instagram, and Twitter. 


shape up 

Did you miss something? 

By Meelike Mitt, Personal Trainer, Nutrition Consultant, Lifestyle Coach 

Wrightfully Fit Sport Centre, Providenciales 

What have you done for the last six months to have 

more energy, to sleep better and feel great? The reason 

I ask this question is simple—in all my experience 

within the fitness industry unless you are serious about 

making a change it won’t happen. 

We need to raise our standards. We could all wake 

up in the morning feeling wonderful, full of energy, 

ready to take on the world, but most of us have a set of 

values that stops us from doing this. We need to start 

asking more of ourselves. 

Start by determining which areas of your life need 

to be raised or improved. Write down a list of where 

your standards are low and focus on them. Spend some 

time alone. Realize who you really are. Smile, look good 

and tell yourself you’re worth it. Even with your failures 

and flaws you are still an amazing person. Don’t let 

anyone change your mind! 

The second thing you have got to change is your 

approach. Too many of us carry on doing things even 

when that approach does not work anymore. How many 

people have tried dieting? You go on a diet, lose weight, 

come off the diet and often put the weight back on (and 

more). So after that we often go back on the same diet 

that didn’t give long-lasting results in the first place! 

It’s crazy, but we all do it. 

We have to start asking the “why” questions. Why 

aren’t I losing weight? Why can’t I keep it off? Is it aging? 

No! Too many people hide behind this excuse. Aging is 

not a disease, it’s a process. Sometimes the problem is 

that we spend all our time pushing our careers, starting 

families, eating poorly, and under-exercising and then 

suddenly wonder what happened to our bodies. It’s 

not age but the disdain with which we treat our bodies 

that leads to premature aging. We have to change our 

approach. 

Another area to consider is consistency. Most of 

us are consistently bad! But we have to build consistency 

into our program, as consistency brings results! 

Being consistent is essential if you want to make any 

significant change in your life—making progress, doing 

better work, getting in shape, 

and achieving some level of 

success in most areas of life. 

One more thing to touch, 

which is very important, is 

stress. We all respond differently to stress, both psychologically 

and physically. I see people every week 

where stress has taken over their life. Unfortunately, 

research reveals that it’s also a fact of fat. Even if you 

usually eat well and exercise, chronic high stress can 

prevent you from losing weight. Also get enough sleep. 

This means eight hours of good-quality sleep on a regular 

schedule each night. Make changes to your routine 

if you can’t find enough time to sleep. 

Don’t forget your smile . . . you need to be happy! 

Find your own way to be happy, find your own activities 

that bring you joy. Keep moving as it gives you more 

energy and if you have more energy it makes you smile. 

Stop sitting and go for a walk, a run, play a game, 

go bush-walking or dance as if no one is watching. 

Exercising gets the endorphins flowing and is guaranteed 

to make you feel good. Happiness makes you feel 

less stressed, it energizes your immune system, it lets 

you think more clearly, it’s more fun, and of course it 

brings out positivity, a wonderful energy to work with. 

Practice finding moments to be happy on a day-to-day 

basis. a 

Meelike Mitt loves guiding people whose aim is to 

achieve better physical fitness, health and self-satisfaction 

through trainings and nutrition. She has 

graduated from Tallinn University of Health Sciences 

and the Institute of Sports in Estonia and has completed 

a course in Personal Fitness Training. Besides personal 

training, she is certified in BodyPump, Bodybalance, 

Reebok Core Board & Fitball, Functional Training, 

Chiball, Pilates, Yoga, Real Ryder and Spinning workouts. 

For more information, call Meelike at 649 441 

6051 or email meelike@wrightfullyfit.com or visit 

wrightfullyfit.com. 

78 www.timespub.tc

faces and places 

To end the Colour Run, kids and adults have to throw bags of colour into the air! 

Colour Run 

On January 29, 2017, the Provo Hockey League held its Second Annual Colour Run at the Meridian Field in 

Providenciales, with the assistance of Islehelp.net and the tunes of DJ Viper. The community ran a 5K route of smiles 

through red, yellow, blue and green zones ending back at the start to more colour bombing and water balloons. All 

funds raised will help PHL bring affordable inline hockey to the boys and girls of TCI. For more information on PHL, 

visit phl.pointstreaksites.com. 

By Claire Parrish ~ Photos by Le Mens Welch, Caya Hico Media 

The route took runners from Meridian Field to the beach near Bay Bistro, onward to the beach at Villa Renaissance and back to the Meridian 

Field for more fun and games. 

Some ran fast, some ran slow; all ran with smiles. 

Come out for next year’s PHL Colour Run. You don’t have to play hockey, but all funds go into PHL’s special Community League. 


about the Islands 

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. During the busy winter season, American Airlines 

flies three times daily from Miami, daily from Charlotte, 

and from Boston, Dallas, New York/JFK on Saturday 

and from Philadelphia on Saturday and Sunday. JetBlue 

Airways offers daily service from Fort Lauderdale, two 

daily flights from New York/JFK and flights from Boston 

on Saturday and Sunday. Delta Airlines flies from Atlanta 

and New York/JFK daily. United Airlines flies from Newark 

daily and from Chicago and Washington DC on Saturday. 

West Jet travels from Toronto on Monday, Wednesday, 

80 www.timespub.tc

Friday and Saturday. Air Canada offer daily flights from 

Toronto and flies from Montreal on Friday and Sunday. 

British Airways travels on Thursday and Sunday from 

London/Gatwick via Antigua. 

Bahamasair flies to Nassau on Thursday and Sunday; 

Inter-caribbean Airways travels on Monday, Wednesday, 

and Friday. Inter-caribbean Airways and Caicos Express 

travel to Haiti daily, while Inter-caribbean Airways flies 

to the Dominican Republic daily (except Wednesday); 

to Jamaica on Monday, Wednesday, Friday, and Sunday, 

and to Puerto Rico on Tuesday, Thursday, and Sunday. 

Inter-caribbean Airways also travels to both Santiago and 

Havana, Cuba, several times a week. (Schedules are current 

as of February 2017 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. 

All Natural & 

Gluten Free 

Language 

English. 

Time zone 

Atlantic Standard Time (AST) observed year-round. 

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. 

Made with family recipes that date back 

centuries, Islander, the original Turks and 

Caicos alcoholic ginger beer, is available on 

Providenciales at the Graceway Gourmet and 

the IGA, as well as local bars and restaurants. 

www.islandergingerbeer.com 

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 

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, motorcycle, and bicycle rentals are 

also available. 

Telecommunications 

FLOW Ltd. provides land lines and superfast broadband 

Internet service. Mobile service is on a LTE 4G network, 

including pre and post-paid cellular phones. Most resorts 

and some stores and restaurants offer wireless Internet 

connection. Digicel operates mobile networks, with 

a full suite of LTE 4G service. FLOW 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. 

Postal service 

The Post Office and Philatelic Bureau in Providenciales is 

located downtown in Butterfield Square. In Grand Turk, 

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 Dr. John Freeman. He presides over an executive 

council formed by the elected local government. 

Lady Sharlene Cartwright-Robinson is the country’s first 

woman premier, leading a majority People’s Democratic 

Movement (PDM) House of Assembly. 

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. 

Taxes 

There are currently no direct taxes on either income 

82 www.timespub.tc

or capital for individuals or companies. There are no 

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 

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. 

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 

the late 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. 

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 an auxillary 

branch on 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 

84 www.timespub.tc

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 

H 

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 • • • • • • • • • • 

Pelican House – Tel 649 246 6797 • Web www.pelicanhousegrandturk.com 110-130 3 • • • • • 

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 • • 

Middle Caicos 

H 

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

North Caicos 

H 

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 

H 

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

Parrot Cay 

H 

Parrot Cay Resort & Spa - Tel 866 388 0036/904 886 97768 • Web www.parrotcay.com 550–2850 65 • • • • • • • • • • 


H 

H 

H 

G H 

H 

H 

H 

G H 

H 

H 

H 

H 

H 

H 

H 

H 

H 

H 

H 

H 

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 • • • • • • • • • • 

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 • • • • • 

Kokomo Botanical Gardens - Tel 649 941 3121• Web www.kokomobotanicalresort.com 169–299 16 • • • • • 

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 • • • • • • • 

The Lodgings – Tel 649 941 8107/242 6722 • Web www.hotelturksandcaicos.com 175–255 15 • • • • • • 

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 • • • • • • • • • • 

The Palms Turks & Caicos – Tel 649 946 8666 • Web thepalmstc.com 595–1700 72 • • • • • • • • • • 

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 • • • • • • • • • • 


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range of daily rates 

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television in unit 

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pool 

on the beach 

Providenciales (continued) 

Ports of Call Resort – Tel 888 678 3483/649 946 8888 • Web www.portsofcallresort.com 135–210 99 • • • • • • • 

Queen Angel Resort – Tel 649 941 8771 • Web www.queenangelresort.com 150–575 56 • • • • • • • • • 

Reef Residence 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 • • • • • • • • • 

Royal West Indies Resort – Tel 800 332 4203/649 946 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 & Spa – Tel 866 570 7777/649 941 7777 – Web www.SevenStarsResort.com 365–2400 165 • • • • • • • • • • 

The Shore Club on Long Bay – Tel 888 808 9488/649 339 8000 – www.the shoreclubtc.com 465–4650 148 • • • • • • • • • • 

Sibonné Beach Hotel – Tel 888 570 2861/649 946 5547 • Web www.Sibonne.com 110–375 29 • • • • • • • • 

The Somerset on Grace Bay – Tel 649 339 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 866 359 6466/649 941 4667 • Web www.thetuscanyresort.com 975–1300 30 • • • • • • • • 

The Venetian – Tel 866 242 0969/649 941 3512 • Web www.thevenetiangracebay.com 695–1175 27 • • • • • • • • 

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.villamanitci.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 • • • • • • • • 

West Bay Club – Tel 866 607 4156/649 946 8550 • Web www.TheWestBayClub.com 235–1163 46 • • • • • • • • • • 

The 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 

East Bay Resort – Tel 844 260 8328/649 232 6444 • Web eastbayresort.com 198–1775 86 • • • • • • • • • • 

Sailrock South Caicos – Tel 800 929 7197 • Web sailrockresortcom 600–800 6 • • • • • • • • • 

South Caicos Ocean & Beach Resort – Tel 877 774 5486/649 946 3219 

Web southcaicos.oceanandbeachresort.com 120–275 24 • • • • • 

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86 www.timespub.tc

dining out – providenciales 

Amanyara — Amanyara Resort. Tel: 941-8133. Light gourmet 

cuisine for lunch and dinner with menu changing daily. 

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 7 AM to 5 PM; Sunday 7 AM to 2 PM. 

Asú on the Beach — Alexandra Resort. Tel: 941-8888. Casual 

Caribbean and popular international fare. Open daily for breakfast, 

lunch and dinner. Service indoors, poolside, and at beach. 

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. 

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. Indoor or terrace seating above 

tropical garden. Open daily from 5:30 PM. Closed Sunday. Lunch 

and pizza in the garden. Private catering available. 

Big Al’s Island Grill — 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. 

Bugaloo’s Conch Crawl — Five Cays. Tel: 941-3863. Fresh 

local conch and seafood by the beach. Rum, buckets of beer, 

live local bands. Open daily from 11 AM to late. 

Cabana Beach Bar & Grill — Ocean Club. Tel: 946-5880. 

Casual island fare, burgers, salads, snacks. Open daily from 7 

AM to 10 PM. Tropical cocktails with a 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. 

The Caravel Restaurant — Grace Bay Court. Tel: 941-5330. 

Cozy restaurant offering island food with flair; famous for fish 

tacos. Full bar. Open daily 5 to 10 PM. 

Chicken Chicken — Times Square, downtown Provo. Fast food, 

fried chicken, native fare. 

Chinson’s Grill Shack — Leeward Highway. Tel: 941-3533. 

The Islands’ best jerk and barbecue, Jamaican pastries. Open 

daily 8 AM to 10 PM; Friday to Midnight. 

Chopsticks — Neptune Court. Tel: 333-4040. Fusion of Asian 

cuisines. Take-away, delivery, on-site dining. Open daily 11:30 

AM to 3 PM and 5:30 to 10:00 PM. 

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 5:30 PM. Closed Monday. 

Coconut Grove Restaurant & Lounge — Olympic Plaza, 

Downtown. Tel: 247-5610. Casual native fare for residents and 

tourists. Cracked conch, conch fritters, fried fish. Pool and game 

room. Open daily 11 AM to 10 PM. 

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. 

Crackpot Kitchen — Ports of Call. Tel: 245-0005. Experience 

the best of authentic Turks & Caicos and Caribbean cuisines 

with local celebrity Chef Nik. Open for dinner 5 to 10 PM daily 

except Thursday; Happy Hour 5 to 7 PM. 

Crust Bakery & 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. 

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 — Grace Bay Road. Tel: 946-5921. Traditional 

American pub fare; imported draught beers. Open for lunch and 

dinner daily from 11 AM. Happy Hour specials. Large screen TVs 

for sporting events. Karaoke. 

The Deck — Seven Stars Resort. Tel: 941-7777. All day dining 

and cocktails by the water’s edge. Open daily 11 AM to 11 PM. 

Live music Friday nights. 

Drift — West Bay Club. Tel: 946-8550. Open-air beachfront 

dining. Creatively used local ingredients. Full bar. Open daily for 

lunch and dinner. 

Dune — Windsong Resort. Tel: 333-7700. Private beachfront 

dining with limited availability. Fresh fare prepared to perfection. 

Open daily. 

Element — LeVele Plaza. Tel: 348-6424. Contemporary, creative 

cuisine in an elegant setting. Open daily. 

Fairways Bar & Grill — Provo Golf Club. Tel: 946-5833. Dine 

overlooking the “greens.” Open for breakfast and lunch from 7 

AM to 4 PM daily; Friday, Saturday and Sunday open until 8 PM. 

Great Sunday brunch 9 AM to 3 PM. 

Fire & Ice — Blue Haven Resort & Marina. Tel: 946-9900. 

Drinks at the Ice Bar, dessert by the fire pits. South Americanmeets-Caribbean 

flavors and spices. Open for breakfast daily 

7:30 to 10:30 AM; dinner 6 to 9:30 PM. Closed Wednesday. 

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 souse. All-you-can-eat seafood buffet 

on Wednesday. Open daily 8 AM to 10 PM. Closed Sunday. 

Carry-out available. 

Garam Masala — Regent Village. Tel: 941-3292. Authentic 

Indian cuisine, including tandoori charcoal-oven specialties. 

Open daily 11:30 AM to 3 PM, 5:30 to 10 PM. Dine-in, take-out 

or delivery. 

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 Sky Lounge & Bar — At the airport. Tel: 946-4472. 

Burgers, sandwiches, local food. 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. Native cuisine night on 

Tuesday with live music. 

Greenbean — Harbour Town at Turtle Cove. Tel: 941-2233. 

Internet café, coffee, salads, wraps, pizza, sandwiches, fresh 

bakery. Open daily 7 AM to 6 PM. 

The Grill — Grace Bay Club. Tel: 946-5050. Al fresco bistro. 

Diverse menu. Fun cocktails. Open 7 AM to 9:30 PM daily. 

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. 

Infiniti Restaurant & Raw Bar — 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. 

Island Boochery — Le Petite Plaza. Tel: 348-7027. Vegan 

lifestyle kitchen, offering fresh, organic, raw, vegan, gourmet. 

Open daily 10 AM to 6 PM; Saturday 10 AM to 2 PM. 

Island Conch Bar & Grill — Bight Cultural Market. Tel: 946- 

8389. Caribbean and local cuisine. Open daily 11 AM to 9 PM. 

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: 

941-8388. 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 except Tuesday 

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 8 AM to 10 PM. Take-out available; private parties. 

Le Bouchon du Village — Regent Village. Tel: 946-5234. A 

taste of Paris. Sidewalk café with sandwiches, salads, tartines, 

tapas, dinner specials. Open daily 11 AM. Closed Sunday. 

Le Comptoir Francais — Regent Village. Tel: 946-5234. 

French deli, bakery, wine shop. Open daily. 

Lemon 2 Go Coffee — Ventura House, Grace Bay Road. Tel: 

941-4069. 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 — Turtle Cove. Tel: 946-8200. Fresh local flavors 

and seafood, homemade desserts. Open daily 8 AM to 10 PM. 

Set price dinner on weekdays. Waterside deck, indoor or patio 

dining. Tie-up to dock at Turtle Cove Marina. 

Market Café — Blue Haven Resort. Tel: 946-9900. Gourmet 

coffees, teas, frozen drinks; fresh breads and pastries; grab ‘n’ 

go salads, sandwiches, smoothies. Open daily 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. 

Mis Amigos Cocina Mexicana — Central Square. Tel: 946- 

4229. A variety of traditional Mexican fare, including salads and 

the best margaritas in town. Open daily. 

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 and Airport Road. Tel: 242-6780. 

Serving fresh local seafood straight from the sea. Open daily 10 

AM to 10:30 PM, Sunday 3 to 11 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 Brad offers a 

global palate, interpreted locally. Seafood raw bar. Open daily 

for breakfast, lunch, dinner; Sunday Prime Rib special. 

Pelican Bay Restaurant & Bar — Royal West Indies Resort. 

Tel: 941-2365/431-9103. Poolside restaurant and bar with 

Caribbean, French and Asian fare. Breakfast, lunch, dinner daily 

from 7:30 AM to 10 PM. Special events each week. 

Pepper Town Café — Digicel Cinema, #4. Tel: 246-9237. 

Native and Caribbean Dishes. Open daily except Sunday 11:30 

AM to 7 PM. Island breakfast on Saturday at 7 AM. 

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. 

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. 

88 www.timespub.tc

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 11:30 AM to 9:30 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 Monday to Saturday, 

5:30 to 9:30 PM. 

72West — The Palms Resort. Tel: 946-8666. Beachside dining 

with a family-friendly, Caribbean-inspired menu. Serving lunch 

daily; dinner seasonally. 

Sharkbite Bar & Grill — Admiral’s Club at Turtle Cove. Tel: 

941-5090. Varied menu; casual dining. 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, teas, sandwiches, salads, soup, pastries, gelato, sorbetto, 

smoothies, beer and wine. Open daily 7 AM to 7 PM. 

Simone’s Bar & Grill — La Vista Azul. Tel: 331-3031. Serving 

fresh seafood and local cuisine. Open daily 11 AM to 11 PM; 

weekends 7 AM to 11 PM. Popular bar! 

Solana! on Grace Bay Beach — Ocean Club West. Tel: 946- 

5254. The Grill Deck menu from sushi to burgers. Bar & Lounge 

curated cocktail list and tapas. Teppanyaki and Sushi Bar to 

engage directly with the chefs. Open daily 7:30 AM to 10 PM. 

Somewhere Café & Lounge — Coral Gardens Resort. Tel: 

941-8260. Casual dining with Tex-Mex flair right on the beach. 

Cocktails, beers, specialty drinks. Open early to late daily. 

Stelle — Gansevoort Turks + Caicos. Tel: 232-4444. Modern 

Mediterranean cuisine featuring fresh fish and seafood. Open 6 

to 10 PM daily, until 2 AM on Friday with DJ. 

Sui-Ren — The Shore Club. Tel: 339-8000. Inspired flavors of 

Peruvian-Japanese fusion cuisine with fresh seafood and organic 

produce in a unique setting. Open daily. 

Thai Orchid — The Regent Village. Tel: 946-4491. Authentic 

Thai cuisine; over 60 choices! Dine in or carry out. Open for 

lunch and dinner daily. 

Three Brothers Restaurant — Town Center Mall, Downtown. 

Tel: 232-4736. Seafood and native cuisine. Tuesday night buffet 

dinner. Catering services. Open daily, 7 AM to 10 PM. 

Three Queens Bar & Restaurant — Wheeland. Tel: 243- 

5343. Oldest bar on Provo, serving Jamaican and Native dishes. 

Serving lunch and dinner from Monday to Saturday. 

Tiki Hut Island Eatery — Dockside at Turtle Cove Inn. Tel: 

941-5341. Imaginative sandwiches, salads, seafood, Black 

Angus beef, pasta, pizzas, fresh fish. Open daily 11 AM to 10 

PM. Breakfast on weekends. 

Turkberry Frozen Yogurt — Regent Village. Tel: 431-2233. 

Frozen yogurt in a variety of flavors, with a large selection of 

toppings. Open 11 AM to 11 PM daily. 

Turks Kebab — At Craft Market on Sand Castle Drive. Tel: 431- 

9964. Turkish and Mediterranean fare. Salads, falafel, gyros, 

kebabs, hummus. Open for lunch and dinner. 

Via Veneto — Ports of Call. Tel: 941-2372. Authentic Italian 

dining in a stylish indoor/outdoor venue. Open from 5:30 PM to 

late. Closed Thursday. Saturday is Pizza Night! 

The Vix Bar & Grill — Regent Village. Tel: 941-4144. Highend, 

island-inspired world cuisine, fine wines. Open daily for 

breakfast, lunch and dinner. Available for meetings. 

Yoshi’s Sushi & Grill — The Saltmills. Tel: 941-3374/431- 

0012. Sushi bar menu plus Japanese cuisine. Open daily Noon 

to 3 PM; 6 to 10 PM. Closed Sunday. Dine indoors or out. Carry 

out available. 

Zanzi Bar & Tapas Restaurant — Leeward Highway. Tel: 342- 

2472. Sophistication meets class at the new tapas eatery and 

entertainment venue overlooking Grace Bay. 

Zest! — Gansevoort Turks + Caicos. Tel: 232-4444. Lunch and 

dinner beachfront. Taste of the Caribbean and Americas. Open 

daily Noon to 5 PM; 6 to 9 PM. a 

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@healthyprovomassage 

Tel: (649) 332-5974 

Turks & Caicos 

VETERINARY 

ASSOCIATION 

649-946-4353 

Caring for your pet as though 

it were our own since 1981 

SeaSwim change classified:Caicu Naniki classified 

HertzDollar_Layout 1 2/16/17 12:37 PM Page Skipper_Layout 1 

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649.941.3910 649.946.4864 

Call Us. 

Whether it’s for the largest variety of 

vehicles, or the better prices and 

greater service. 

www.hertztci.com www.dollarcartci.com 

Open 8am to 5pm 7 days. 

After hours call 

Barry 332.0012 Patrice 332.8602 Sophia 331.9895 

Skipper’s 

TAXI & TOURS 

Lloyd “Skipper” Stubbs 

at your service 

GATEMAN8@HOTMAIL.COM 

PH: 649 241 9959 

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classified ads . . . 

are an inexpensive way to reach Times of the Islands readers, in the Turks & Caicos and around the world. 

call 649 431 7527 for information 

90 www.timespub.tc

Island Living 

explore the extraordinary ... 

Beach Villa, Sailrock Living, South Caicos 

THE FINEST COLLECTION 

Condominium | Home & Villa | Land | New Development 

649.946.4474 | info@tcsothebysrealty.com | turksandcaicosSIR.com 

Venture House, Grace Bay | Resort Locations: Grace Bay Club, The Palms, The Shore Club, The Sands 

Each Sotheby’s International Realty® office is independently owned and operated.

Times of the Islands Spring 2017

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