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Pops Restaurant Review

Pops Restaurant is situated in the heart of the primary town of Dominica,Roseau. A cozy little restaurant with an american theme,modern architecture with red drapes at the windows onlooking into the streets. I step in and feel quite welcomed.

Greeted by the staff at the counter after I scrolled through the offered menu i decided on the “Grand Slam” an all inclusive big breakfast pf champions just to be informed that they do not have eggs or sausages. i frowned and ordered- bacon,buttered toast,pancakes and iced tea.

My appetite dances and is highly anticipating of the meal it is about to receive,which my palates are  already thankful for. I am served within 15 minutes but i stare in disbelief as the young waitress brings a white Styrofoam container to my table along with a plastic fork in a white napkin. I opened the container to find my ordered breakfast squeezed together,toast, pancakes and bacon  all over each other. The iced tea was also in a Styrofoam cup. I did not understand the reason for having such cheap table wear at an upscale looking restaurant. I did expect silverware folks and a knife please,a glass and a porclein plate at least,I did say I was going to stay in the restaurant to eat it and not take it home with me.I also had to wait to use the syrup as it was being passed around.




Nonetheless I took a bite and to my horror the pancakes were bitter,the bacon was salty and the iced tea could have taken more sugar. The only palatable item was the buttered toast. Forced to tear through the bacon and pancakes with my hands since i was not given a knife. I placed my focus elsewhere to escape this torture i placed upon myself. To add insult to injury two young boys entered the restaurant for tea and were very loud and obnoxious, laughing very loudly without stopping and refusing the waitresses demand to step outside or be quiet.

I emitted that place before I could see how long they could keep up with their lack of discipline

That restaurant was not what I expected and fell below expectations in several areas. The ambiance is good but the food doesn’t fall through with what is surmised.

I rate this restaurant at a 2.4 rating .

Written by

Laurna Guiste




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Continuing the Legacy


Sitting at home, reminiscing my brother’s great work and poetry and how much he loved to write, he would wake in the middle of the night, with a phrase or thought and placing it together the next day. Like sewing stitches of words, Staying hours and days placing haikus and finding the perfect rhythm, poetry was my brother’s playground and he knew it well.

His love for the arts, Shakespear, accolards, Derek Walcot, Myer Angelou, all the greats whom he emulated, the way he spoke of their work in such great admiration.

I don’t believe he knew just how much I admired him and wanted to write a quarter of how great he wrote, he inspired the very passion out of me. I can humbly admit he was my biggest fan and I pursued writing because he made it sound like a world of adventure and indeed it is. I remembered when I was about ten years old, I wrote stories just so he could read it over and over and give his feedback and he would always be impressed and would boast that there was something about my writing that just stood out. His words of encouragement were so valuable because they came from someone whom I considered a pro at the art of writing.

I followed the path of writing because he led the way, he decked the walls of literacy with words that popped out at you and ignited your imagination, his words and works created a world I was born in but didn’t yet discover, and I am glad he embarked on  the path.

When I lost my brother during Tropical Storm Ericka in 2016,I felt that the artistic part of me sort of died too, with him being gone I felt no one was left to guide or inspire me. I believe one of his purposes was to help me to crawl, maybe stand and now it’s up to me to walk.  No one can get me to the other side but me.

When I won the Outstanding Youth in Literary Arts award in 2016 I felt he deserved that, it was all him and I did dedicate it to his humble heart and amazing existence.

My brother David was my muse and as he’s gone I realize that he can’t be replaced but I know he would want me to continue writing. I know his legacy is intended to live on through me and I pray that I won’t disappoint and that as he did I will find inspiration through all things. I will not quit or keep making excuses; I will give fan to the flames which he started.

Written by

Laurna Guiste



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Interview with the young ENTREPRENEUR.



“The pepper sauce Master “is what I would like to call this 28 year old, class mate of mine  whose smile is as broad as day as we sit and the interview begins, but he’s congenially known as Big G as it resonates throughout his career.

Big G is a business that is a creative and innovative one , creating and developing new flavors in hot sauces, seasoning sauces , all purpose sauce and smoke products.


Grason John attended the Grand Bay Secondary School and moved on to study Agriculture at the Dominica State College where his love for aggro processing and culinary arts grew. Grason’s love for cooking led him to be a caterer at weddings, birthdays and other functions, and also a teacher of culinary classes to students ages 12- 17 every hot summer.

During his cooking Grason would experiment with the use of pepper in different sauces to compliment dishes, and it was there the idea for making flavored pepper sauce was birthed.  In the year 2013, Big G enrolled in the Dominica Business Trust Training with the idea for producing flavored meat with pepper sauce production being something to undertake in the future. Fortunately having developed an acquired taste for what taste good he began making pepper sauce samples whom he  distributed to many local markets.


Like any business person that wants to be successful, he knew he had to research the market before undertaking the venture, and he soon found out the cost of production would be pricey.  Grason innovative idea of flavored pepper sauce, led to produce over 20 different flavors including coconut, mint, turmeric, cinnamon and coffee. Samples that left local supermarkets asking for more, it wasn’t a surprise that “Big G” won the Business Plan Innovative Award in November 2013.


From there he attended several trade shows in different Caribbean islands were his products were greatly received by the public. In the year 2015 Grason started supplying supermarkets around the island with amazing variety and prices from $12-$15(EC) his products was flying off the shelves


In 2016 PIICA funded his training in Trinidad and Big G began receiving more and more recognition and receiving awards for them as well. He received the Youth Business International & Regional Award, Start Up Entrepreneur of the Year Award in 2015, Entrepreneur of the Year Award in 2016 and Best Quality and Best Innovative awards respectively from the Dominica Manufacturer’s Association.


With his mentor Brendon Defoe, founder and CEO of Braz Inc and his parents as his greatest role models, the sky wasn’t the limit for this ambitious talent,.With additional motivation stemming from his appreciative clients and their encouraging words, he keeps aiming higher and doing what he loves.


Though, he recalls his greatest setback being Tropical storm Erica in 2015, a disaster that destroyed several homes and families, devastating several of the island natural produce and preventing traffic to and from the village of Delices where he resides. Grason recalls struggling for months, as it was very hard for everyone.

Grason is gradually bouncing back as he enjoys what he does with a passion. What he enjoys  most about being his own boss is the bliss of creating something people appreciate. The feedback he says is very positive and encouraging and he is quite glad he can contribute to his country’s  economy and putting his village Delices on the map.


As the interview comes to an end, Grason encourages aspiring entrepreneurs to do something that they really love and don’t do it just for the money, be patient and have a passion for what you’re doing.  You’re required to put in long hours at times and it requires love to put up with the demands .


Written by,

Laurna Guiste.

Grason John can be contacted via the link below.


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Saturday Runnings

Today I felt rather famish and visited the fast food place on my way to the store, to find out the door was closed, I was rather disappointed, it was almost 9:30am and the doors were still closed? I couldn’t believe it; however I quickly walked away before passing pedestrians noticed me forcing to open an obviously shut door. I backed away slowly, and flew up the flight of steps where two men sat before being shooed off by passing officers.
My stomach growled and as I cashed my necessities I asked the cashier what time the junk store opened she told me she wasn’t sure. On my way back I checked again and luckily or rather unluckily it was opened this time , went in and ordered my two piece combo, original and mountain dew coated with friendly customer service. After I sipped my drink I stepped out and was blasted my pulsating rhythms taking over the town bringing my attention to the local market at the other side of the road. I decided to cross the busy street beneath the scorching sun with sweat slithering down my face as I pulled out my camera.



Playing tourist, I began snapping photos of buyers purchasing their oranges, carrots, bananas and fruits, surrounded by madras drapery, amplified by local folklore music I felt the festive activities amplified, the vibe pulled me in as I wanted to be part of the action.
Engulfed by local produce and voices of my native tongue, the Creole season was taking off with lively spirits, giving me a sense of urgency for the week ahead.
Written by
Laurna Guiste