Category: Features

By Petamber Persaud The longevity of The Guyana Annual magazine rest solely on the fact that the custodians of this publication have never shied away from change and innovation; in fact, change and innovation were embraced with a passion. And in the world of the arts, passion matters. Passion matters especially in a climate of little respect and little recompense for artists/writers. Without passion for the arts, without passion in the arts, many a good venture would die a swift death. So the magazine was always reinventing itself, meeting the…

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“…Clients will always come back to you when you treat them with respect…”  For Fidal Bassier of 55 Photography, that means being honest, humble, sincere, dedicated to producing quality work, and always striving for excellence. “You know, basic human qualities” with, he later adds, “a little bit of detachment. Things don’t always go the way you want them to. It’s all about serving the client and the clients’ needs. In the end, it’s what the client wants and trying to meet the client’s needs”. The registered business owner got into…

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Before the fishing rod of today, the indigenous people created ingenious fishing traps to sustain their daily lives. Some of these traps are extremely complex with one-way valves, bait chambers and floats, while others were primitively basic. Nevertheless, all fishing traps had one common trait – all evidently adapted to specific functions and ultimately different species of fish. According to the late Denis Williams in his book “Prehistoric Guyana”, “the second great petroglyph tradition of the Northern Amazonia is represented by the Fish Trap Series…” which show the frequency and…

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Cassava is a primary food source for most indigenous peoples of Guyana. Many indigenous groups eat cassava in the form of cassava bread and farine, as well as regularly manufacture fermented cassava beverages. According to Terry W. Henkel in his study “Parakari, an indigenous fermented beverage using amylolytic Rhizopus in Guyana”, most indigenous cassava fermentations involve prolonged cooking and exposure to salivary enzymes as the method of initially breaking down the starch to sugars (amylolysis), which subsequently are fermented to ethanol. Parakari is a more complex cassava fermentation using an…

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In the eighteenth century, the authorities ordered each plantation owner to build and maintain a public road and bridges to connect to the two adjacent neighbouring plantations. The original width of the roadway was 16 feet, but this was later increased to 36 feet, and rough red bricks, made from burnt clay, were used to surface it. This road was deemed a public right of way, and if the plantation owner refused to build or maintain it, the government authorities would carry out the task and then demand payment from…

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By Petamber Persaud Very often, and too often with immense gratification, I get the urge to put aside the reading of current books in preference to delving into those published a while back, especially reprinted rare and out-of-print material. This browsing is not too difficult for me for I am accustomed to ‘marking up’ my own books, highlighting words, phrases and extracts of interest. For instance, while flicking through “Beacons of Excellence: The Edgar Mittelholzer Memorial Lectures – Volume 3, 1986 – 2013”, I stumbled on the following passage: One…

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By Ashraf Dabie Recognising the need for special care by the elderly in Guyana, young entrepreneur Abbigale Loncke has created a service to fulfil these needs adequately. However, for Abbigale, it is not just providing a service; it is about supplying love and companionship. Abbigale began her career as a Care Officer in London, at the Orchard Lodge Resource Centre (secure prison for boys), while pursuing her degree back in 2006. In 2011, she returned home (Guyana) and subsequently became the first counsellor at the Sophia Care Centre, mentoring an…

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Yakarinta and Kwaimatta are two scenic villages in the North Rupununi where the indigenous villagers hold true to their traditions. Yakarinta is closer to Annai, and Kwaimatta to Karanambu Lodge – all in the North Rupununi region. Yakarinta The area that is now Yakarinta was known as “Konowaije” by the Makushi people; named after a bush in the area. The Carib people called that same bush “yakarmiti”, which is the name the village originally came from. The first Makushi person who came to the area was Charley Brown. He came…

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In her two creative and celebrated books, US-based Guyanese author Anne Coltman shares her life growing up in Guyana, narrating her struggles, adventures and loving grandmother. Born in British Guiana, Anne was privileged to grow up in a household which included her maternal grandmother. She is the second of five children and the first girl born to her parents, and was often called upon at an early age to help out with her younger siblings. Anne became fascinated by the myths and beliefs that were a part of child rearing…

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Sloth Island is one of the few islands on the Essequibo that was reportedly given a name by the British colonial authorities. With an area of 155 acres, it is believed that the island owes its name to the large population and variety of sloths that were found and can still be seen on the island. This pristine forest-covered island sits a mere five minutes from Bartica on the Essequibo River, between Bartica and the east bank of the Essequibo River. The island and river surroundings teem with a variety…

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