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The Future Of Malls, A Look At Miami Carnival, The History Of Carribean Food & Spices

Island Syndicate
The Caribbean Culinary Museum Exhibition explores the history and origins of the foods typical to the Caribbean.

On the Wednesday, Oct. 9, episode of Sundial: 

New uses for dying malls

Traditional malls across the U.S. are seeing fewer and fewer customers. The city of Boynton Beach is considering a solution: turning the Boynton Beach Mall into an event-space arena. Palm Beach Post columnist Frank Cerabino recently looked into a proposal and came up with a list of possibilities for public events that could be held at the mall. He joined Sundial to talk about the proposal and what this means for the future of malls. 

Miami Carnival 

Miami Carnival is celebrating 35 years. In the Caribbean, the celebration dates back to colonial times, when the enslaved population used to take to the streets to mock the masquerade balls of white slave owners. In South Florida, it's turned into a celebration of Caribbean culture with more than 45,000 attendees and an economic boost to small local Caribbean-owned businesses. WLRN’s Nadege Green sat down with Luis Hernandez to talk about the festivities and the history behind them. 

Read more: Miami Carnival Brings Caribbean Festivities And An Economic Boost To South Florida

Caribbean Culinary Museum Exhibition

The South Florida creative agency Island Syndicate has curated the traveling “Caribbean Culinary Museum.” The exhibition tells the culinary history of the Caribbean and explores the origins of the foods typical to the region. Hugh A. Sinclair, also known as Chef Irie on the Caribbean cooking series “Taste the Islands,”joined Sundial and brought in Jamaican patties, Cuban empanadas and Haitian pate kode. Also, Calibe Thompson, creative director at Island Syndicate and the lead curator of the exhibition joined to discuss the qualities behind each of the foods. The exhibition is currently on display at Bailey Contemporary Arts in Pompano Beach until Nov. 9.