Culture - Greater Belize Media

Stephitas Best Success: “I was Humiliated for Selling Panades”

Stephanie Carcamo turned a humble cultural dish into a thriving business. Once mocked for selling panades under a tent, she now runs Stephitas Best from a permanent location, where panades remain top sellers. Rooted in Belizean tradition and inspired by the Spanish empanada, these crispy, crescent-shaped corn treats, stuffed with meat, cheese, or beans, have become her signature. In tonight’s Kolcha Tuesday, News Five’s Paul Lopez visits Stephitas Best to hear how one woman’s passion for panades helped her rise above the ridicule and build her own success.

Paul Lopez, Reporting

Often called Belize’s answer to the empanada, panades trace their roots back to British and Spanish influences. Today, they’re a staple in communities across the country, sold on nearly every corner, much like fast food in the U.S. In Belize City, Stephanie Carcamo has turned this beloved cultural dish into her livelihood, proving that panades are more than just a snack—they’re a symbol of resilience and opportunity.

Stephanie Carcamo, Owner, Stephitas Best

“A couple of years back I was looking for nice panades, I could not find anywhere in the city. I remember growing up my mom used to make. So, I said mom, I think we should open a panades shop and open panades and salbutes. She said, ok I have to teach you and you can go from there.”

Carcamo sticks to the traditional panades recipe, but with a twist: she seasons her masa, adding a flavorful touch that sets her version apart.

Stephanie Carcamo

“With the panades, it is the masa. We usually get it at the corn factory. Then we get it and season it with baking powder, salt reccado. You have to know your measurements. So even as I say it you wont get it like that. We season it, get the masha, mash, and it is flat. Then we get our fish, we season our fish as well. The process for this fish is basically, you boil it until it is soft, take off the skin and season it with the season you want, cook it over again and this is how it stays. Then we put the meat. We nuh stingy with the meat. We should put a little more right. And then you just mash it.”

In just twenty seconds, Carcamo’s panades—crispy pockets of masa filled with fish—are fried to golden perfection. Corn, a staple of the Mestizo diet in Belize, not only flavors the dish but also ties Carcamo to her cultural roots.

Stephanie Carcamo

“For me, I am a mestizo, so corn is mestizo. So, that is basically it. I am a corn lover. I prefer corn over flour any day. I have had people come from LA, the United Kingdom, literally a lot of Belizeans that live abroad tell their friends to try it and they come and say Steph this is the best panades I have ever tried and it makes me feel good.”

Carcamo has turned her panades into a success story. What started as a small operation under a tent on Central American Boulevard in Port Loyola is now a full-fledged eatery called Stephitas Best. But her journey wasn’t always easy, there was a time when she was mocked for selling panades.

Stephanie Carcamo

“It is funny because at the beginning, I would have people try to downgrade me because I am selling panades. It was like, you the sell panades. But, I didn’t give up. I would tell my husband, I feel bad, because people are telling me that I am selling panades. And he is like, Steph don’t give up, do what you do, do the best you can do. I guess because they would see people on the street that sells panades and they would not give them that respect. I felt that I did not have that respect when I had a tent until I have my shop now to be honest.”

Carcamo attributes her success to her faith in God, her husband and of course the demand for this cultural favorite, panades. Despite expanding her menu, Carcamo’s panades remain the star of the show—evident in the nonstop stream of daily orders that keep her kitchen buzzing. Her story is one of economic independence built on the back of a simple traditional recipe. Reporting for News Five, I am Paul Lopez.

A Centuries Old Yucatec Maya Dish Remains on the Belizean Breakfast Table

It’s messy, it’s time-consuming, and it takes nearly a full day to get it just right. But for Adolfo Reyes, it’s all worth it. For the past ten years, Reyes and his family have been waking up early and getting their hands dirty to prepare one of Belize’s most beloved traditional dishes: pork pibil. At his popular spot, Dolf Pitmaster Tacos, the slow-roasted, flavor-packed Yucatec Maya delicacy is more than just food, it’s a cultural mission. Each week, Reyes fires up the pit and gets to work, honoring a centuries-old recipe that’s become a staple on breakfast tables across the country. And his loyal customers? They keep coming back for more. In this week’s Kolcha Tuesday, News Five’s Paul Lopez dives into the smoky, spice-filled world of pork pibil to find out what keeps this tradition alive, and why Belizeans can’t get enough of it.

Paul Lopez, Reporting

One bite of a pibil taco from Dolf Pitmaster Tacos and you’re not just eating, you’re time traveling. The rich, smoky flavor of the slow-roasted pork takes you straight back to the 16th century, when this iconic dish first made its way into the Yucatec region.

Lily Nunez, Customer

“Top tier, better than any tacos I have ever had to be honest.”

Adolfo Reyes, the man behind the magic, has turned his passion for tradition into a culinary experience that connects modern Belizeans with their deep cultural roots, all wrapped in a warm tortilla. Before the sun rises and the fire pit is lit, Adolfo Reyes is already hard at work. For the past ten years, Reyes, the man behind Dolf Pitmaster Tacos, has been serving up more than just food. He’s been sharing a piece of his culture, one pork pibil taco at a time.

Adolfo Reyes, Owner, Dolf Pitmaster’s Pibil Tacos

“From seven in the morning we go to Shipyard, we need to get firewood, so that we comeback and put the firewood to burn. We use lone coal. We start to clean up the meat, shave it, soak it in vinegar a couple times, and then season it and after that we wait til the pit is already set. We put the meat on top of the pit, because I had to build a crane to submerge the pot and then take it out, because it is not a little bit of work. My pot is almost this big and this wide.”

A roasting pot over three feet tall to slow roast over a thousand pounds of pork weekly. The roasting can take up to six hours. But it is all hands-on deck for Reyes and his family, from the moment the meat is sourced, to the minutes when the last ounce of pibil is sold. His wife, children and in-laws are all active in business.

Adolfo Reyes

“Very popular, but it is not just me, it is a family business and thank God, he is the one that grant me this way of doing things. Because, if it was not for him I would not have thought about it. It is a family business too.”

But behind every bite is a backstory of grit and dedication. Taught by his father, now an elderly man, Adolfo has spent years perfecting the traditional recipe. And his customers? They know exactly what to expect: rich flavor, slow-roasted goodness, and a taste of culture in every bite. Among the crowd was Colin Estrada, a loyal customer of four years who’s taken his love for Dolf Pitmaster’s tacos to the next level — hiring Adolfo to cater his private events.

Colin Estrada, Customer

“I have come here, but Dolfo has also done catering when I have staff activities too. It was very nice, juicy and the thing about it is that it has a lot of meat and it is not like you are scraping the meat off. You have to hold the tortilla and make sure it does not drop out. So, a lot of meat he has in it.”

If you’re a foodie on the hunt for satisfaction, look no further than a pibil taco from Dolf Pitmaster Tacos. These aren’t your average tacos, they’re packed to the brim with tender, marinated pork and topped with a bold, zesty salsa that hits all the right notes.

Robert Tillett, Customer

“Bway I don’t know what kind of secret, what kind of season they have in this thing, but mein, can’t go wrong with it.”

Serving up tradition isn’t getting any cheaper. As the cost of ingredients continues to climb, cultural food vendors like Adolfo Reyes are feeling the pinch.

Adolfo Reyes

“That is something we look into, because we need to deal with the veggies, the meat. Just this weekend the butcher said prices are going up again and I said I just carry up the tacos in March, now see what will happen now. I will have to hold back to see what will happen.”

For Reyes, maintaining the rich flavor and generous portions his customers love means walking a fine line between authenticity and affordability. And while prices may inch upward, it’s all in the name of keeping the standard high and the pibil tacos just as mouthwatering as ever. Reporting for News Five, I am Paul Lopez.

Belizean Twist on Ceviche: A Culinary Delight

Ceviche, the vibrant dish from South America, has become a beloved staple in Belizean cuisine. Originally a Peruvian creation made with fish marinated in citrus juice, Belizeans have added their own unique flair to this classic dish over the years. In this week’s edition of Kolcha Tuesday, we catch up with the owners of Don Ceviche, a popular food truck in Belize City, to discover the secrets behind authentic Belizean Ceviche. Here’s News Five’s Britney Gordon with a full story.

Britney Gordon, Reporting

Ceviche, a dish adored by Belizeans, is a must-have at social gatherings and seaside restaurants across the country. Originally hailing from Peru and made with fresh tomatoes, onions, and fish, Belizeans have added their own twist, making it a beloved national delicacy. In Belize City, you can find this tasty treat at many spots, including the popular Don Ceviche food truck, conveniently parked in front of the Baron Bliss Lighthouse.

Paul Schmidt III, Co-owner, Don Ceviche

“Ceviche has always been, I don’t wanna say a staple, but has always been around different tables. If you go to a party event, you try it and be like, okay, I don’t like it this time. I do like it. But me personally, I can make ceviche, but really Ruben is, for me, the person who can make the best ceviche. And so when that came about we were thinking of a job to do at the time. And so I said, well, let’s just put a little bit of money together. And we’ll try to do something on the weekends”

Don Ceviche, co-owned by Paul Schmidt III and chef Ruben Mejia Garcia, started as a small venture selling ceviche outside their homes. As word spread and demand grew, they expanded to a food truck, allowing them to offer a variety of ceviche flavors. Today, Don Ceviche is a beloved spot in Belize City, known for its delicious and diverse ceviche menu.

Ruben Mejia Garcia, Co-owner, Don Ceviche

“It start as an idea from a side job from home, and then it gets bigger because people want it, eventually they want to have more and more in the in the menu because we start only with shrimp ceviche. Then we become to add in more types of the ceviche. And now we have a full menu as you see in the front. We already have depends of the season of course. Because we are just going with the season, the shrimp is the only one that don’t have season right here in Belize and that is the only one that we always have. Then we have octopus, conch ceviche. We have even squid. We try once, but people no, go that way.”

Across Latin America, ceviche is made with a variety of proteins, but in Belize, shrimp and conch are usually the highest in demand.

Paul Schmidt III

“The main menu is shrimp, conch, octopus, if we have it, even fish ceviche sometimes, when we can do it. And we also do sal picon as well. So sal picon I don’t know if it’s, I think it’s more a Belizean thing. The way how we prepare it, because I know sal picon like in Mexico is more like a stew in Mexico, but sa;l picon for us is basically we substitute the protein, the fish or in this case, the shrimp for pork. So it’s either smoked pork or it might be arrachera beef.”

Chef Ruben Mejia Garcia, originally from El Salvador, had seen ceviche in his homeland but never truly appreciated it until he moved to Belize a decade ago. It was here that he fell in love with the dish, embracing the Belizean twist on this South American favorite and making it a central part of his culinary journey at Don Ceviche.

Britney Gordon

“ Have you had ceviche before you came to Belize? Is this something that’s made in El Salvador?”

Ruben Mejia Garcia

“This is something that is Latin American. Everybody knows how to do ceviche, but they have their own recipe. And when I was in Salvador, to be honest, I never tried to do ceviche. Until when I came here is when I learned to do ceviche.”

According to Schmidt, while ceviche is a simple dish, everyone prepares it differently and those subtle changes can be the difference between a good and bad bowl.

Paul Schmidt III

“ I think what we stay true to is freshness. We always try to make sure that it is made fresh. So he’s really the one who makes ceviche. So when we even thought about the name or when I thought about the name, I said, if you’re the one that is the boss of ceviche, or like a mero mero we say in Spanish, right, which is like the best and you’re the don. So I said, you’re gonna be Don Ceviche.”

The owners try to support local fishermen and farmers by locally sourcing all their ingredients.

Britney Gordon

“Which one is your favorite to make and to eat?”

Ruben Mejia Garcia

“Well to make is the conch because that is what people like. But if you ask me to eat ceviche, I will prefer shrimp that I could eat every day.”

Britney Gordon

“Do you ever get tired of ceviche?”

Ruben Mejia Garcia

Not really. That is something that I think when you love what you do, you no get tired.”

Schmidt and Garcia have grown a loyal customer base in the seven years they have been in operation and are confident that their business will continue to thrive as long as Belizeans continue to love ceviche.

Paul Schmidt III

“Ceviche is sort of a luxury food. And you want to have ceviche with a drink. You know, we don’t have drinks here at the park. Or we don’t have a license for that, but some guys, you know, some families will come out, maybe they’ll have a beer in hand or something, or some drink, or they’re gonna go home with their beers and what they need, their ceviche. So it’s a part of their staple now, you know, at least a weekend staple.”

Britney Gordon for News Five.

Haitians Embracing Belizean Kulcha

Haitian nationals often make headlines in Belize due to migration issues, which sometimes cast them in a negative light. However, many Haitians have lived in Belize for decades, making this country their home. They fled their impoverished homeland in search of a better life and have since established families and integrated into Belize’s vibrant culture. News Five’s Paul Lopez sat down with one such individual, a Haitian taxi driver who has been living in Belize since 1983. He loves Punta music, enjoys rice and beans, and takes pride in earning his living honestly. Join us for tonight’s installment of Kolcha Tuesday as we take a taxi ride-along with him.

Paul Lopez, Reporting

Belize is home to a significant number of Haitian nationals who fled their impoverished communities in Haiti in search of a better life. Many have found work as security guards or taxi drivers, like sixty-nine-year-old Milson Lature. He first arrived in Belize in 1983 and has been part of the community ever since.

Milson Lature, Taxi Driver

“I have a friend here that told me to come take a walk and visit Belize City. You know when people are young, they need to see somewhere, some different place.”

Haiti has faced revolts and political turmoil since the late 1700s. Over the last two centuries, natural disasters have further plunged the population into poverty. Now, strict migration policies have been imposed on Haitian nationals by the Belize government, influenced by pressure from the U.S. Despite these challenges, Milson Lature has never pursued the American dream. For over forty years, he has built his life in Belize, where he now has seven children and ten grandchildren, all born in Belize.

Milson Lature

“I will tell you the Belizean culture is a good culture. The change should be with the younger people, but Belize is a nice, beautiful country and it is nice and has good freedom. I complete to Belizean food, some Belizean cook good. Some, hmp, when you have the food, you can’t eat that. I miss Haiti food, you have food called mimule. It is made with corn. We have corn in Belize and not everybody know how to make it. Then you have legim. It is a beautiful food, but I can’t find somebody that could make it nice and good.”

Lature hasn’t visited his homeland since he arrived in Belize forty years ago. The last time he heard from his relatives in Haiti was three years ago. Over the years, he has fully embraced Belizean culture, developing a deep appreciation for the food, music, and people.

Milson Lature

“What I tell you, when in Haiti, when you hear the music, all the gial deh punta. We have everything and we have soul to, when you have the soul. When we have the soul, nobody moves, everybody just the wine.”

Paul Lopez

“What kind of music you enjoy in Belize?”

Milson Lature

“I like the Punta, I like the Garifuna music.”

Paul Lopez

“Do you know how to Punta now?”

Milson Lature

“I know how to Punta. I love them. And when you say Garifuna people you will be treated with love, good love. Garifuna food is nice. When you have a Garifuna young lady you will eat good. They cook and village people cook. City people you have to go to shop. You know what me call them, foam plate.”

Lature’s white minivan may be worn and in need of new shocks, but it’s his livelihood. He has earned a stellar reputation among his customers, who describe him as reliable, affordable, and friendly. We spoke with a few of them to hear their thoughts.

Voice of: Taxi Customer #1

“Well there is never a dull moment, he is always interactive, always on time, and you can call him anytime of the day, night and he is coming.”

Voice of: Taxi Customer #2

“I notice that he is very reliable and stuff so I call him like almost everyday, sometimes two three times and I don’t matter if it is in the night, he will come for you. And I was just saying, mein he doesn’t sleep, because anytime of the day he is coming for you.”

Paul Lopez

“What is your thoughts on Haitians coming to Belize and integrating themselves into society?”

Taxi Customer #2

“I don’t have a problem with it, because everybody deserves to make a better life for themselves.”

To the casual observer, Milson Lature might seem like just another Haitian taxi driver in Belize. But to those who know him and his service, he’s seen as a cheerful and respectable man from a country a thousand miles away, who has truly immersed himself in Belizean culture. Despite his new life, the struggles of his people in Haiti are always on his mind.

Milson Lature

“I want freedom and in Belize I can go anywhere. There is no bad boys in Belize. Bad boy the hide behind fence, if you are bad boys, you suppose to walk free. I try not to have problems with anyone.”

Reporting for News Five, I am Paul Lopez

Children Spread Garifuna Heritage Across the World

This morning, a dozen children from a cultural group in Dangriga departed for Los Angeles to participate in the annual Garifuna Survival Day mass. This event allows Garifuna Communities from different countries to meet with each other and reflect on the shared history of their people. Before their flight, News Five’s Britney Gordon caught up with them at the airport for more details on this significant experience.

Britney Gordon, Reporting

On Sunday, Garifuna communities from all over the region will come together in Los Angeles for the eleventh Annual Garifuna Survival Day Memorial Mass. This event was created to honor, educate, and reflect on the exile of the Garinagu to Central America. A delegation from the Habayan Uwarani cultural group in Dangriga will be showcasing their talents, and thirteen-year-old JayMar Nicascio is thrilled to be a part of it.

JayMar Nicasio, Member, Habayan Uwarani

“We are going we are going to LA to participate in the annual Garifuna Survival Day Mass, and it’s celebrating two hundred and twenty-eight years of resilience and we just want to display the talent of the children of Dangriga.”

Britney Gordon

“So have you guys prepared anything specific to showcase? What exactly is that?”

JayMar Nicasio

“I believe we’ve prepared two or three dances and we have a lot of songs ready to sing and to share.”

Reporter

“And is this your first time going on a trip like this, as a group?”

JayMar Nicasio

“Yes. This is our first time traveling outside of the country with my group.”

The group, whose name means Children of Togetherness, is led by Clarene Castillo Alvarez. She took over after the passing of her mother, Margaret Castillo.

Clarene Castillo Alvarez, Director, Habayan Uwarani

“We have like twenty-five kids in this group, but we only brought twelve children in this trip and they’re very excited to be on this trip.”

Britney Gordon

“So how did this opportunity to participate in this convention in LA come to be where you guys contacted by someone?”

Clarene Castillo Alvarez

“Well, Mrs. Dorina, she’s the one who will contact the people from the Pablo Lembey Foundation and that’s why we’re on this trip today.”

JayMar says the group is alive with excitement as they get ready to celebrate their history and represent Belize. He feels truly honored to have this opportunity.

JayMar Nicasio

“It feels exciting because when I travel, I usually travel solo or with a parent. So it feels exciting traveling with my friends out of the group.”

Britney Gordon

“And to be a part of this group of young people that get to share their culture. How important is that to you to be able to carry on this part of yourself?”

JayMar Nicasio

“It’s very important to me. It is very important to me. It’s like my rock, My culture is my rock and it’s a thing that holds my identity together.”

Britney Gordon For News Five

Bringing Lebanon to Belize with Chef Roger’s Cuisine

Belize is a shining example of diversity, with many communities coming together to create the nation’s unique cultural tapestry. Among these groups are the Lebanese, who, though not the majority, add to Belize’s distinct society. In today’s edition of Kolcha Tuesday, we catch up with Roger Beaino, the owner of Chef Roger’s Restaurant and Catering, a popular Lebanese spot in Belize City. He shares how he blends his love for Lebanon and Belize through his food. Here’s News Five’s Britney Gordon with the story.

Britney Gordon, Reporting

Despite its small size, with a population of just over four hundred thousand, Belize remains a cultural hub in the region. Among the diverse ethnic groups that have blended into Belizean culture is the Lebanese community. One of the few hundred Lebanese Belizeans is Roger Beaino, who has called Belize home for over twenty-three years. As the owner of Chef Roger’s Restaurant and Catering in Belize City, Roger spends his days from eight a.m. to eight p.m. in the kitchen, passionately preparing authentic Lebanese cuisine for the people of Belize.

Roger Beaino, Owner, Chef Roger

“At this point, I’m very happy because I notice many Belizeans come to our place. First time they try and they really love it and they keep coming. It’s not, first time they come and then they never come back. They come for breakfast sometime, lunch and dinner for the same day. Like yesterday, we had some person come and then they come to order a chicken wrap, simple chicken wraps. They come for lunch and then she came back for dinner. She say, I love your food. That’s why I come back again, because I really love it.”

Through his cooking, Chef Roger has built strong connections with Belizeans. The more people he meets, the deeper his love for Belize grows. By preparing the dishes he learned in his mother’s kitchen, he keeps his ties to Beirut alive.

Roger Beaino

“At the beginning, it was a little difficult for us because completely different culture and when I came here it was little hard, but after a while I start to become more comfortable and start to meet more people more lovely people actually.”

Today, many Lebanese Belizeans live in the Cayo District, drawn by its beautiful flora and fauna. Beaino believes that despite the differences between Belize and Lebanon, they share similarities in their stunning environments, love for flavorful food, and the sincerity of their people.

Roger Beaino

“I believe the first Lebanese come to Belize in 1930, I believe, looking for a better opportunity, better life. Lebanon is a beautiful country as well. Just like Belize. Both country have similar, we have nature, we have sea. It’s the only thing different is the weather, but the connection between is I believe, the people, the lovely people, the humble people. Actually. That’s how we have the best connection. I believe I best connect with Lebanon and Belize.”

Chef Roger has become famous for his fresh pita bread. Over the years, he has perfected his dough recipe, which is used for dishes such as manoushe and his various wraps.

Roger Beaino

“Typical, we call it manoushe. We do different topping as well. We do spinach, we do spinach and cheese as well. We do eggs. If you love eggs in the morning, we can to do the eggs. Right now we have meat and eggs as well, which is, we just top it like this. If you want some vegetables as well, we can do.”

Chef Roger’s menu offers more than just popular chicken wraps and lamb kebabs. It includes delicious dishes like baba ganoush, made with roasted eggplants, and hummus made from chickpeas. He encourages every Belizean to step outside their comfort zone and try something new—your next favorite meal might be just around the corner.

Roger Beaino

“I know it’s hard to try something new. And I know people know they don’t want to spend on something they don’t want don’t like. I’ll give you an example. For example, a person he’s been my customer for a good while. He always order chicken wrap all the time. So one day he come and tell me can I get chicken wrap with hummus and garlic, do you think I will like it. I tell him, If you like it, you pay for it. If you don’t like it, don’t pay. So he say, okay, then I will take it. So he take it and then that’s it. After that, he just want a chicken wrap, hummus and garlic. That’s it. So it’s keep in his mind that you have to try something new, something different culture. Other than that, you will not be able to know what is that food.”

Britney Gordon for News Five.

Sign Language Interpreters Scarce in Schools

Sign language is a visual language that uses hand shapes, facial expressions, gestures, and body language to communicate with people who have hearing impairments. Just like spoken languages, there are different types of sign languages, each with its own unique grammar and vocabulary. Unfortunately, sign language isn’t widely offered in Belizean schools. As we discovered for this week’s edition of Kolcha Tuesday, there are two main reasons for this: there aren’t enough qualified interpreters for the Ministry of Education to hire, and the salary for the job isn’t competitive with other professions. However, at Itz’at STEAM Academy and Stella Maris School, students have access to sign language, which helps them better understand their lessons. We saw firsthand just how impactful this is when we visited them today. News Five’s Marion Ali has the story.

Malique Hutchinson, Student, Itz’at STEAM Academy

“I love my friends, my classmates, and I love my family.”

Marion Ali

“Isabella, when you finish school what would you like to be?”

Isabella Sanchez, Student, Itz’at STEAM Academy

“I think when I’m finished, I’d like to work in a restaurant.”

Marion Ali, Reporting

Malique Hutchinson and Isabella Sanchez are first form students at Itz’at STEAM Academy in Belize City. Both are hearing impaired, and had they not have a sign language interpreter present, they would have had a harder time grasping the concepts of their lessons. This is part of an education tool for students who need it at the secondary level. But the culture of having it has been lacking. Rose Williams has been a sign language interpreter for almost fifty-seven years, and she says it is necessary.

Rose Williams, Sign Language Interpreter

“Signing and doing interpreting is very important for them to get whatever is being said because they cannot hear and so they will not be getting whatever is being taught. So I need to get it, whatever the teacher is saying, and then I sign it to them so that they can understand.”

Sign language has been part of Stella Maris’ culture for decades. Teacher Sheree Salgado shared that this practice dates all the way back to the 1950s.

Sheree Salgado, Teacher, Stella Maris School

“This school started off with one student who was visually impaired. Back then, they didn’t know much about how to cater for him. So the sister at the time, she went to Jamaica and she came back with information of how to assist. And so, when the school actually started, it started off with three visually impaired students, one deaf student and a child who had meningitis and their classroom was downstairs of what we call the Sister Cecilia Home back then. And, you know, they used to house mentally challenged persons there. So that’s how it started, so from 1958.”

Beyond cultural considerations, sign language should be a tool available in all Belizean schools. Christy Almeida, Special Education Program Coordinator at the Ministry of Education, emphasized that a student’s inability to understand a lesson due to hearing impairment doesn’t reflect their intelligence.

Christy Almeida, Special Education Program Coordinator, MoE

“A child or a student who is deaf or hearing impaired does not necessarily mean that they have an intellectual impairment. There might be other issues, but for the most part, these kids should and could be supported in our inclusive setting.”

But as Almeida pointed out, there are two main issues: there aren’t enough qualified interpreters, and the salary offered for the position isn’t attractive enough for them.

Christy Almeida

“Finding interpreters that can provide the service for them so that they can interpret what the teacher is doing – there is a serious lack of interpreters of people with that sort of qualification. And it’s almost like a chicken and an egg because we have some people in the deaf community that can sign or that support those in the deaf community that can sign, but they will say “Well, how much am I going to get paid? Maybe I can get paid more if I go to a call center.”

In the classroom, sign language helps to close communication gaps, especially in exams.

Rose Williams

“I would read whatever the problem is and explain it to them so that they know what the problem is asking for, and then I leave it to them for them to work it out.”

Sheree Thurton-Gillett, the sign language interpreter at Stella Maris School, shared that keeping the younger students engaged can be quite a challenge. To capture their attention, she must get creative in the classroom.

Sheree Thurton-Gillett, Sign Language Interpreter, Stella Maris School

“I have to do some attractive visuals, first of all, even if it’s a letter. The letter “A” has to have an alligator behind it or an apple as well. And then the sign for “A” on the card along with the letter “A” and I would sign, this is “A”. I would point to letter “A” and I would show them this is “A” in sign language.”

Thirteen-year-old Jada Muschamp, who also has hearing impairment, relies on the sign language interpreter at Itz’at to help her understand her lessons better. Outside of school, she gets creative in finding ways to communicate with others, just like many people do.

Marion Ali

“You have your friends outside of school, how do you communicate with them?”

Jada Muchamp, Student, Itz’at STEAM Academy

“I communicate with them using my phone. Through my phone I can communicate with sign language.”

Marion Ali for News Five.

Garifuna Musical Icon, Aurelio Martinez Dies in Plane Crash

Just after nightfall on Monday, heartbreaking news emerged about the death of Garifuna musical and cultural icon, Aurelio Martinez, in a plane crash. The small Lanhsa Airlines plane had just taken off from Roatan Islands, heading to La Ceiba on the Honduran mainland, when it reportedly made a sharp right turn and plunged into the Caribbean Sea. The aircraft, along with its seventeen passengers, sank one hundred and sixty feet into the sea, but divers quickly located most of the passengers by 9 p.m. Tragically, among the deceased was the beloved Aurelio Martinez, a Honduran Garifuna musical ambassador who also called Belize home. The news of his passing struck Belizeans like a thunderstorm, prompting an outpouring of sorrow and regret on Facebook. News Five’s Marion Ali reports.

Marion Ali, Reporting

These poignant images of Honduran police and rescuers carrying victims from a small plane crash on Monday night brought heartbreaking news to the Garifuna communities in both Honduras and Belize. Among the deceased was Aurelio Martinez, a cultural icon who had long called Belize his second home. He had been in Roatan promoting an upcoming fiesta and had just posted a promotional video on Facebook before the tragic accident. The devastating news hit hard. Newani Martinez, who was on the basketball court at the time, recounted the moment he received the call from the U.S. Embassy. Both he and Aurelio are U.S. citizens, and the loss was deeply felt.

Newani Martinez, Son of Deceased

“I received a call from the U.S Embassy and they told me your father has passed, sorry to bring the news and things of that nature, but I was first to hear the confirmation from the U.S. Embassy and this was at the basketball court at the time.”

Aurelio’s manager and girlfriend, Arlette Gomez, struggled to keep her composure as she talked about the exciting project they had planned—a video recording with Tanya Stevens in Belize.

Arlette Gomez, Manager, Aurelio Martinez

“He was coming in May to shoot a video with Tanya Stevens. That was in the pipeline for him and Tanya to shoot a video in Placencia. That’s what we were working on. It’s a song written by both Aurelio and Tanya and that would have been filmed in May.”

With Aurelio’s passing still so recent, and everything in the early stages, Gomez and Stevens are uncertain about whether they will move forward with the project.

Arlette Gomez

“I spoke with Tanya this morning and yes, she says the same thing that you said – it’s preliminary. We’re all still trying to process this loss, but we’re not closing any doors. This was a really, really big project that Aurelio was holding very dear to him. It was all about cultural inclusion and cultural fusion, and so, I’m sure that if we are going to see it through.”

Yasser Musa was right there in the early days when Aurelio was deepening his musical connection to Belizean roots. Together with the late Andy Palacio and Paul Nabor, they breathed new life into the fading Paranda rhythm. Aurelio’s passing really hit home, highlighting the painful reality of losing someone close.

Yasser Musa, Friend of Deceased

“I first started to think about his children. I first started to think about his mom and dad. I know his dad is a Parandero himself. His mom is a great singer, a Garifuna singer, so I started to think about his family, his immediate family ‘cause you know, when you hear someone pass so suddenly like that, you think of your own self and your own family, your own mortality, and what would happen if someone like that passes in your family.”

Condolences flooded Facebook from everyone who knew and loved Aurelio. His manager shared that his magnetic personality even influenced her grandchild’s musical journey.

Arlette Gomez

“One that stands out is my little granddaughter, Aria. Aurelio gave her her first guitar when she was five years old. I remember telling him wasting money buying this guitar for this baby and he was like, no, she asked me, she could barely say guitar. He’s asking, she’s asking me for this guitar. I’m going to, we’re going to take this guitar for her and we came home and he gave her the guitar and she was the happiest little girl on the face of the earth because her abuela gave her what she wanted.”

Marion Ali

She called him “Abuelo?”

Arlette Gomez

“Yes, she called him “Abuelo” and, she now plays the guitar. She’s taking guitar lessons. And my daughter said that every strum of that guitar will have a whole new meaning for her now.”

For Gomez and her family, Aurelio was also the life of the gatherings.

Arlette Gomez

“We were laughing this morning, my sister in Florida ’cause we were visiting her and we have some pictures and videos of him in her mango tree picking mango, you know, that was just Aurelio and who he was. He was able to fit in, in any situation because of his personality and that that jovial personality that he had.”

Just like Gomez’s granddaughter who picked up the guitar thanks to Aurelio, Newani says his dad’s music will always be a part of him. Even as he embarks on his career with the U.S. Coast Guard later this year, that musical legacy will live on.

Newani Martinez

“I want to do Coast Guard, so I’m going to go to the U.S. very soon. Actually, I was planning to go in July to go and start to get my career started over there. So that was already in planning and me and my dad were planning to discuss that because we just talked the other day about me going to Honduras to spend my birthday with him and I will keep his music, his legacy alive. So it is something that I will venture into and to broaden out and, you know, not only be just music, but outside of music – everything having to do with culture, having to do with the people, things like that. That’s what I want to do and always make sure that my dad’s name is always present and he’s always known.”

Marion Ali for News Five.

Remembering Aurelio Martinez, a True Parandero

Aurelio Martinez, a name synonymous with Paranda music, has left an indelible mark on Garifuna culture. With his soulful melodies and expressive lyrics, Martinez has not only preserved but also elevated the rich traditions of the Garifuna people. From the vibrant rhythms of his acoustic guitar to the heartfelt stories woven into his songs, Aurelio’s music transcends borders, resonating with audiences worldwide. His collaborations with fellow Garifuna legends like Andy Palacio and Paul Nabor, along with his partnership with Stone Tree Records, have brought international recognition to this unique genre. In tonight’s special edition of Kolcha Tuesday, we examine the legacy of Aurelio Martinez, a true cultural ambassador whose contributions will forever inspire and uplift the Garifuna community.

Aurelio Martinez, Garifuna Artist

“So Garifuna music is a special music. This culture comes from a special mix with African people and Arawak Indians on a Caribbean island, St. Vincent. From this mix comes a new culture, Garifuna culture, Garifuna community. It was declared by UNESCO as an intangible patrimony of humanity.”

The soulful sounds of acoustic guitars, maracas, Garifuna drums, and other percussion instruments are the signature elements of Aurelio Martinez’s Paranda music. These instruments are the heart and soul of his craft, defining the unique and captivating rhythms that have made him a celebrated artist.

Ivan Duran, Producer, Stone Tree Records

“It’s indescribable… He is there and I really commend him because he is the most professional Garifuna artist I’ve ever had the privilege to work with. He is the most complete, and again, if he were to stop making music tomorrow, he would still be one of the greatest and it’s because at the human level what Aurelio represents is something that doesn’t happen very often.”

Paranda is a genre that fuses traditional Garifuna rhythms with Latin and Spanish influences, crafting a unique sound that’s both rhythmic and melodic. Andy Palacio, Paul Nabor, and Aurelio Martinez are among the standout artists who have catapulted Paranda music to international fame, highlighting its rich cultural heritage and fascinating storytelling traditions.

Ivan Duran

“Music has no borders like Yalifu, the pelican song that Aurelio wrote. Music has no borders and people have no borders, feelings have no borders and if you make music that touches you, that’s all we care [about].”

Aurelio wasn’t just a leading figure in Garifuna music; he was also a prominent artist across Latin America. In 2017, he teamed up with Stone Tree Records to release Darandi, Garifuna for thirty, celebrating three decades of Paranda. His best and most personal songs on the compilation album were Dugu and Naguya Nei, in honor of Andy Palacio and Paul Nabor.

Aurelio Martinez, Garifuna Artist

“I introduced this special song as a tribute to my good friend who passed away, my first friend from Belize, Andy Palacio. And the other one Naguya Nei because Paul Nabor, for me, was my grandpa, my dad, and Naguya Nei was very easy for other people around the world to repeat, “Lau ba la banda habunana.” In Japan, the UK, a few days ago in Australia, I made people sing the song easily, and people started to sing with me everywhere.”

Paranda music often delves into social commentary and the struggles faced by the Garifuna community, with lyrics that weave heartfelt stories and convey deep emotions. Unlike the upbeat rhythms of Punta, Paranda is known for its slower pace, soulful melodies, and reflective themes.

Ivan Duran

“This sound belongs to a group of dedicated people, both in the studio and on the stage, who have committed their lives and feel a pride for each note, and each sound, and each effect, and each image that it’s indescribable.”

Isani Cayetano for News Five.

How TV Helped to Shape Belizean Culture

Television made its debut in Belize in 1981 with Tropical Vision airing on Channel 7. In the early days, there were three main channels: seven, nine, and sometimes eleven, which rebroadcasted programs from North America. By the mid-80s, the Chicago Cubs games and soap operas such as Days of Our Lives, Santa Barbara, and Another World were all the rage. As locally produced programs started to emerge, along with news and sports broadcasts, television transformed over the next decade into Belizeans’ favorite way to get information. Twenty years in, TV was already overtaking radio and newspapers as the go-to medium for staying informed and educated. Now, almost forty-five years later, television has outshone the other mediums, pushing newspapers to the brink of obsolescence. In this week’s edition of Kolcha Tuesday, News Five’s Marion Ali explores how television has helped shape Belizean culture.

Marion Ali, Reporting

The very first TV programs in Belize hit the airwaves in 1981, the same year the country gained political independence. Back then, most of the shows were broadcasts from U.S.-based TV stations. As TV gained popularity, Belizeans became hooked on what was then the prime source of entertainment. Who could forget Harry Carey and Cubs Baseball, or the steamy plots of soap operas like Another World? From its introduction in 1981, even though we didn’t have continuous on-air programming, there were locally produced shows that aired, like the hoisting of the Belizean National Flag and the Independence Day parade. Quite a few shows followed in the early years of Belizean TV. Silvaana Udz wrote, produced, and presented Belize All Over. She believes that television has transformed Belizean culture over the decades.

Silvaana Udz, Producer/Presenter, Belize All Over 1989-90

“Fascinating medium, but my goodness, it makes things larger than life – television. That burger you wanna sink your teeth into it when you see the ad. We crave things because we see it. What is your image of a beautiful person? We constantly are bombarded with these images. Some of the early rappers in Belize, they would rap with a Jamaican accent, or they would bring in Jamaican wording instead of – “They say this and they say that and go, “Dema say – dema this,” which would be more Jamaican. So, it definitely impacts everything, culture, etcetera.”

Belizeans quickly became fans of many U.S. TV shows from the ’80s. There was Solid Gold and comedies like The Jeffersons, Barney Miller, and Different Strokes. Many housewives tuned in to these daily programs back then. Eventually, television began to take hold in Belize. Denvor Fairweather, who grew up watching the lights, cameras, and action of U.S. TV, became a producer while working in television-based jobs. He saw the need for more local TV productions and acted. He is best known for the hit series Noh Matta Wat.

Denvor Fairweather, Local TV Producer

“I realized that there nothing much on TV in terms of entertainment, so I made investment from my salary to get equipment and actually did my first local TV show “You Name It” in 1995. We did actually four seasons of Noh Matta Wat. We did season one in 2005. We did season two in 2006. I believe we did season three in 2008. And we did season four in 2010 because Steve Berry was still a professor at Howard, and he just took some sabbaticals or periods off where he did come back and then we worked on the seasons. In 2017, we teamed up with Kim Vasquez, and we did a pilot for episode season of a sitcom named “Living Mi Life.”

Fairweather recalls his childhood before TVs were in every bedroom and living room. He feels that television has taken away some of the old-time traditions we used to cherish.

Denvor Fairweather

“The social aspect of watching movies in theatres and going out on Sunday evening for ice cream and stuff like that changed people to stay home and watch TV. So it was, let’s say, it had a negative social effect in that aspect. The other negative social, major negative social effect that TV had was, I remember when Colors came out back in about 1987. I think Colors came out around that time. That’s when you started to hear about Crips and Bloods and then the gangbang. And I suppose you had bad man and you had bad areas, but they weren’t affiliated or associated and teaming up as such.”

Stewart Krohn is the former Managing Director of Channel. Having spent several years in TV and News production, Krohn agrees that television is an extremely powerful medium that has had its pros and cons, but he believes that Belizean television is greatly influenced by U.S TV, and some are based on personal tastes.

Stewart Krohn, Former Managing Director, Channel 5

“Things like smoking, you know, fewer Americans smoke now. Guess what? Fewer Belizians smoke. It might be because cigarettes are so much more expensive now, but it might be that people are more health conscious. People work out and live healthier lifestyles more than they used to. Maybe this was a homegrown thing, but maybe, just maybe, it was influenced by what we see on television. It’s a very powerful medium and in many cases it sets the narrative.”

But Krohn also pointed out some more serious issues that television might have influenced.

Stewart Krohn

“Let’s take the instance of environmentalism. It’s my belief that as the United States Culture moved more toward environmentally friendly, um, a more environmentally friendly position. I think Belize reflected that. While you had your forces in Belize pushing toward conservation and that, certainly it got a boost when you saw that culturally the United States got big into conservation. It made it much easier for that message to sell in Belize. I would add to that the same attitudes towards LGBTQ plus things. Personally, I see that as a positive influence. Others might look at it as a negative influence.”

Fairweather would like to see more local culture in Belizean television, but he says it takes a lot of capital investment for these types of programs.

Denvor Fairweather

“When it comes to entertainment based programming that may not have as much viewership as news, albeit it would be more entertaining, but also costs more to produce. For example, when I do, for a season of “Noh Matta Wat,” we would actually spend about six months shooting, planning and shooting. And another two months editing, so we were doing somewhere between six and eight months of work for eight to ten episodes, weekly episodes. Now, if I try to charge, when we look at it, I only have about twelve minutes of advertising.”

Fairweather revealed that he’s working on a new program set to air in December. The series will be called Clutches. Marion Ali for News Five.