When I met my husband Endy (then-boyfriend), he would tell me all about Haiti. He would tell me stories about growing up with his siblings, his best friends. He would tell me about the journeys they had to get to school, the funny stories of dressing up in their parents clothes and the soccer games they played on the roof of their house. He would tell me how beautiful "The Real Haiti" was. I mostly just listened, and quietly doubted that a place I always heard was a "third world country," could be beautiful. 

What? You're going to Haiti on vacation!? 
​It took years of convincing to plan a trip to Haiti...7 years actually! Endy planned everything for our 10 day adventure. Although I was excited, my worried mind kept playing questions over in my head like, "what if we can't find water to drink?" and "what if we get TB or yellow fever?" As I type these ridiculous things (that I never actually said out loud), I can't even believe I thought such judgmental things about a place I'd end up falling in love with! 

As an innocent Italian-American, red-headed, 28-year-old, I really had no clue what Haiti was really like. I had no clue that visiting Haiti would change my life. As our vacation plans neared, I secretly wanted to back out or hoped for some reason we weren't going to end up going (sad, but true). 

The time came and we flew from Florida to Port-Au-Prince, Haiti. My life was forever changed and my eyes and heart were opened like they had never been before. For more of an in depth look about what I saw and experienced, read my blog about things I noticed while in Haiti. Before my first trip, my husband encouraged me to start a blog about Haiti to share what we saw. I wasn't fully on board with the idea, but I did. When I was there and then returned home is when I started blogging about all-things-Haitian and really fell in love with the idea of blogging. I embraced the culture and through my experiences, I had to share all of the amazing things that were so new to me.

If someone says to you, "you don't look Haitian," here are some responses I came up with to answer back:

• What is a Haitian supposed to look like? 
• What does that mean?
• Have you ever been to Haiti?
• That's not a compliment
• I am proud to be Haitian!
• Let me educate you on the diversity of Haiti's people

Again, it's really not their fault for thinking a certain way. The media teaches us only about things in Haiti that scream drama, disaster, corruption or poverty. As our son grows up, I am finding different ways to be creative in teaching him. These crayons are one way we can draw ourselves in different shades. I also have created activity worksheets to do with him that expose him to Creole and the Haitian culture. I plan on making lots more, so stay tuned! If you'd like to purchase a shirt below (What Do You Mean I Don't Look Haitian tshirt), click the button below!

​How do you respond when people say "but you don't look Haitian!" 

___________________________________________________________________
The Embassy of Haiti in Washington DC Responds to the
Haitian Migration Issue
In light of the recent decision taken by the United States Government to deport Haitian
nationals apprehended at U.S. ports of entry who are deemed to have unlawfully entered U.S.
soil, an increasing number of Haitians have been placed in detention centers and are facing
immediate removal.
Given the circumstances, we understand that the families of detainees will be seeking
information about the status of their relatives. The Consular Section at the Embassy of Haiti has
activated a hotline to provide updates on the status of detainees as we are in communication with
U.S. authorities. We encourage family members who are seeking information on their detained
relatives to contact the Embassy’s hotline.
Hotline Number:
(202) 549-8712
An email can also be sent to amb.washington@diplomatie.ht
Subject Line: Detainee Assistance
_______________________________________________________________________
L’Ambassade d’Haïti à Washington DC Répond au
Problème de la Migration Haïtienne
Suite à la décision du Gouvernement des Etats-Unis de refouler les ressortissants Haïtiens
appréhendés aux ports d’entrée des EUA qui sont considérés avoir foulé le sol américain
illégalement, un nombre de plus en plus croissant d’Haïtiens sont placés dans des centres de
détention et sont en passe d’être déportés immédiatement.
L’Ambassade d’Haiti à Washington est en communication avec le gouvernement
américain sur le statut des détenus. La Section Consulaire de l’Ambassade d’Haïti a activé une
ligne téléphonique spéciale afin de fournir des informations. Les membres des familles de ces
détenus à la recherche d’informations peuvent utiliser la ligne spéciale suivante:
Numéro Spécial:
(202) 549-8712
Un courriel peut aussi être envoyé à: amb.washington@diplomatie.ht
Sujet: Detainee Assistance

Join us for the 3rd Annual cultural and food event Taste of Haiti showcasing everything Haitian in the heart of North Miami! An entire afternoon filled with family friendly activities! Come enjoy great food, music, arts and crafts! 

Taste of Haiti website

Rewind to 2004 when I started dating Endy (who is now my husband). He brought 2 friends with him the first time to meet my parents because he was nervous. While my mom cooked an Italian feast, my dad played cards with the guys. It all went very well and my parents were very supportive of our relationship, thank god. This wasn't a bad first-encounter, but shortly after that we experienced something that would forever make us stronger.

The rest of my extended family weren't so welcoming of Endy. They told me to "be careful" and that "you will have social problems in an interracial relationship." It was a big deal that scarred me for years. Endy just reminded me of their ignorance and to only worry about what we felt and what my parents thought. (Thank you Endy for not running away as fast as you could, lol).

In 2009 (pre-Haiti earthquake), Endy and I were eating a feast at my parents house (a common thing!) and my dad started telling us about a friend who had a blog about rating/reviewing different golf courses around the world. We got to talking and Endy mentioned Haiti and how he wanted to tell people about the other side that he (heard) about and experienced some of as a kid growing up there. He said, "I just want people to know about The Real Haiti." This is how the blog was born.

We took our first major trip to Haiti as tourists in 2010. We visited 4 hotels on that trip and reviewed them and our experiences on the blog. 

Kibo blan an ye?
Fast forward to today, my dad took his first trip to Haiti with Endy for vacation and had a blast. All of the pictures below were taken by my dad. Here are some of his experiences…and I quote him…

While he experienced Haiti outside of a hotel at a family members house, he got to take Haitian showers, eat home cooked meals everyday and also see parts of Port-au-Prince as they ran daily errands. He and Endy walked up and down mountains where he saw a rock mine and people washing their clothes in the river. 

He expected a lot of the scenes of PAP to look the way they did (thanks to cable news), but couldn't believe the other side of Haiti that is not shown in the media. Most shocking thing he experienced: Caribbean Supermarket in Petionville. He mentioned the workers uniforms nicely pressed and buttoned up with smiles on their faces. He was also shocked at the school kids walking to school looking fresh with pressed uniforms. These are just some of the things he shared with me over a few hours of chatting. He even said, "next time I go to Haiti…"…

Lakay se lakay!

Haitian American Author Nadege Fleurimond created HAITI UNCOVERED, a full color coffee table culinary book with photos, recipes, history and culture to be used as a reference for Haitians and Non-Haitians. Check out this Q&A with her and The Real Haiti! 

- Did you grow up in Haiti? Where are you from?
I was born in Haiti, but left at the age of 7. I was born in the capital city of Port-au-Prince, but my family is from the South Department in a city called Les Cayes. That is usually the city that I represent when anyone ask me where I am from. But from 7, Brooklyn has been home. The only time I moved out was when I attended college across the bridge in Manhattan at Columbia University.

- Who were the biggest influencers in your life, especially related to cooking?
Funny enough, my father. He is an amazing cook. As much as he is against this culinary career that I have chosen, he really is my big inspiration. I saw what he was able to do with food, and I was inspired at a very young age.
 
- What was your "ah-ha" moment that made you trade the courtroom for your passion, the culinary industry?
I grew up first wanting to be a doctor. That was mainly because, as Haitian person that's your first calling. So when I attended Brooklyn Tech, I was on this Bio-Chem track full of math and sciences, then I realized I hated it.
 
Upon attending college, all my friends would praise my analytical skills and ability to keep calm and collected in situations. They loved how fair I was in most situations, and we all agreed I should be a lawyer. And it made sense to me, because I am thinker.
 
I don't think I ever gave up my law dreams. I am not one of those people who believe that we all only have one calling. I still have aspirations to go to law school. I may never practice, but I honestly think my mind was made to function as a lawyer.
 
The kitchen chose me. It initially started off as, let me give this a try. To oh, lets see where this will go. 12 years later, I still don't think I have chosen this as my sole path. But I have enjoyed this journey thoroughly and I will continue to do it to the extent that enjoyment and fulfillment is there.

- How would you describe your cooking style?
Diverse. I love real food. I love food that touches your marrow. It has to taste good. Often time people make pretty food that doesn't taste that amazing. I believe you need both. I love amazing, real food, that taste awesome. I love cooking in ways that reminds you of your grandmother, mother, or amazing master uncle cook.
 
- When traveling in Haiti while doing research for your book, what was the one place that you visited that inspired you the most? Or had the most impact?
I think food wise it has to be Jeremie. Jeremie is in the Grand-Anse region of Haiti. The Grand-Anse is the southern Western tip of Haiti. It is very isolated from the rest of Haiti as the road to get there are not the very best. They are just plain bad. So just the travelling was inspiring, but the food culture there is very distinct.  They have items that are very unique to their region such as tom tom, which is a dish made out of mashed bread fruit with a tasty slippery okra sauce. Pisket is another loved dish from the region, which is a dish made of tiny fish, sautéed in oil, tomato paste and seasoning.

- Tell us your favorite part of the real Haiti and why we need to keep spreading awareness of this beautiful land.
The people. While the food is amazing and down right knee buckling good and the beaches and various scenes are a sight to behold, the people of Haiti are the real charm of the country. The humor and candor of a Haitian person is one of the most amazing experiences one can encounter. 

The book is currently available via our website at http://www.nadegefleurimond.com and also on Amazon.com

FOR IMMEDIATE RELEASE:

Contact: 

Annie Byas/Jihan Antoine

TaDaGroupInc@gmail.com

516.808.3487

www.thetadagroup.com

TRAVEL JOURNAL AND COOK BOOK FROM CHEF AND CULINARY CURATOR

DELECTABLE FOOD ART WITH ORIGINAL HAITIAN RECIPES FOR THE AMERICAN FAMILY

HAITI UNCOVERED BOOK REVEALED 

(September 16th, 2014—New York, NEW YORK) Foreword by New York 

Times bestselling author Edwidge Danticat, HAITI UNCOVERED: A 

Regional Adventure into the Art of Haitian Cuisine by Chef Nadege 

Fleurimond, is a culinary coffee table book that embraces every region 

and tradition of Haiti. HAITI UNCOVERED will delve into the art of 

Haitian Cuisine and will bring into focus the beauty of Haiti through its 

diverse culinary traditions while offering to Haitians and non-Haitians 

an opportunity to explore and learn. The beautifully bound and 

illustrated, hard cover book, slated to be released on November 18th

2014, will present and represent the dishes, recipes and cooking traditions, from all the 10 geographical 

Departments.

Fleurimond traveled through multiple cities in Haiti such as Port-Au-Prince, Jacmel, Gonaives, and Cap 

Haitien among others to absorb and discover the nuances that are inherit in the rich and diverse culture

of Haiti. One of the ways to learn about any background that is often unknown is to get to know it one 

on one, breaking bread, and learn about the culture through one of the most social and yet intimate 

way...the food. Fleurimond showcased that through her journey in the diverse provinces of her own 

country and to find a bit of you through her culinary journey. Manje ya pare" Food is ready!

“Haiti Uncovered: A Regional Adventure into the Art of Haitian Cuisine is a book that will present an 

accurate depiction of Haiti's culinary art. Beyond the food, the book will present the reader with a very 

realistic view of Haitian culture and society through pictures and historical information. This is not just a 

Recipe book, but rather a look at Haitian culture through a food inspired lens. In essence, this is your 

chance to rediscover Haiti and to present her in a different light,” said Nadege Fleurimond.

The HAITI UNCOVERED cook book will be on pre-sale from $59.99 on August 18th until September 20th

This self-published Haitian cook book was developed and created in part with funds raised from 

Indiegogo campaign created by Nadege Fleurimond with support not only from her friends and family, 

but from a cross section of individuals with interests in food, culture and history. Fleurimond set goals to 

produce this culinary memoir by any means to uncover and rediscover the traditional aspects of Haitian 

cuisine and introduce a contemporary method to enjoying Caribbean food at its best.

For interview or feature consideration with Chef Nadege Fleurimond please contact 

tadagroupinc@gmail.com and visit www.nadegefleurimond.com for more information.

About the author: Nadege Fleurimond is the owner of Fleurimond Catering Inc. Utilizing her Haitian 

culinary background, Fleurimond pulls in world flavors from Asian, Latin American and European 

Cuisines. She has catered for Ann-Hauser Busch, Paul Weiss, NYC Hall, BET, and The Colbert Report, Dr. 

Mehmet Oz, Vivica Fox, etc. With varying interests in business, government, & social issues, Nadege 

graduated with a degree in Political Science from Columbia University. Nadege has been quoted in the 

New York Times, has appeared on the national television show Chopped on the Food Network, and has 

been a Food columnist for the Haitian Times Newspaper since 2008. She is also the recipient of the New 

York Media Alliance’s Ethnic Press Fellowship for 2010 covering the education beat. She also is the 

recipient of the 2011 Feet in Two Worlds Food Writers Fellowship, which has garnered many awards.

The TaDa Group Inc. is a boutique firm that prides on developing personal, highly collaborative 

relationships with individuals trying to pursue a successful career within every realm. They work with 

their client's strengths and special talents to customize smart, strategic, and innovative campaigns that 

will place clients in a position to catapult to greater heights. Their efforts generate increased traffic 

from viewers; heighten reputations, high-value speaking opportunities, and priceless media contacts 

and relationships that clients can continue to build on.

# # # #

A Networking Event for Job Creators in Haiti
Thursday, September 18 
The Hotel Montana in Pétion-Ville 
9:30 a.m. - 2:30 p.m.

Who should attend:   

• Business owners in Haiti who want to grow their network, share their expertise, and learn from others
• NGO staff and churches whose organizations are actively creating jobs in Haiti
• NGO staff and individuals who want to learn more about job creation as an alternative to charity

Why you can't miss it:          

• You will be inspired by short presentations by successful job creators in Haiti
• You will connect  with others during  networking  time
• You will discover the benefits of membership in the 100,000 Jobs network
•  You will have an opportunity to join the 100,000 Jobs in Haiti Initiative

Cost:

• $50 US registration fee includes a coffee break and lunch

Click here to register online.  If you would like to present your work to the audience, you must register by September 10th.  This event will be in English with no translation.  Contact Michele Edwards for more information.

I don't tell hotels that I am there to review their property when I reserve the room and check in. I was so excited to be in my favorite city in Haiti: Jacmel.

The prices on their website are confusing and that led to a big misunderstanding when we arrived. We ended up paying more than we thought based on Internet prices so before you book, just clarify that with them. Because of the hiccup, we moved rooms twice in 3 nights, which was fine because they were trying to be accommodating. The rooms are basic and decorated with Haitian decor...nothing special. {the manager ended up showing us nicer bungalow style rooms when we were checking out, so that's a better option if you want something more modern.} Overall, our stay was good and I was happy they tried to accommodate us after we had the issues in the beginning.

Tip: to save on power, the hotel shuts off the electricity for a few hours in the morning and then in the afternoon. It's pretty inconvenient. I under

stand doing that at home, but it was tacky for the hotel to do it.

The food is okay, but way cheaper outside of the hotel.

Here's a link to their website:

http://hotelcyvadier.com/home/

Last year during Gout et Saveurs Lakay, I had the chance to photograph Chef Lemaire at La Reserve Hotel in Petionville. What a great hotel and hangout! Here's a view of the lounge area that the restaurant looks over and a chicken dish I enjoyed!