What if you could bring back more than just a few souvenirs from your next holiday? With health and wellness retreats popping up around the world, including a few in our own backyard, it’s possible to ditch your routine and to-do list and focus on feeling your best physically, mentally and emotionally.

It was several years ago that Larry Williams first learnt about the Braveheart Men’s Retreat. Offering men of all ages and backgrounds a chance to connect with one another while also learning more about themselves, the holistic health retreat included specialised workshops, chi gong classes and guided meditation sessions at Paget Island over a three day period. According to Mr Williams, who attended the retreat when it ran in 2015 and 2016, the experience allowed him a chance to reflect and build lasting bonds with men – mostly from overseas – whom he wouldn’t have ordinarily met.

“I left those retreats thinking differently about myself and my life,” Mr Williams said. “Through those experiences, I gained a deeper understanding and appreciation for where I was at in my life. It was a chance to get away from a Thursday to Sunday and just reset. And the nuggets of wisdom I learned allowed me to take another step in my personal and spiritual journey of growth.”

Though the retreat will not be running this year, Mr Williams has taken it upon himself to keep up the momentum gained by joining in on weekly calls with a few of the men who took part in previous wellness weekends. He also meets with a handful of Bermuda-based men twice a month at Spirit House to talk about different subject matters, from fatherhood and work-life balance to health and fitness.

“Women tend to have a better support system than men because it’s encouraged and widely accepted that they’ll chat and communicate with each other, whereas men are raised to believe that expressing anything, especially anything on the emotional side, is not masculine,” Mr Williams said. “Male friendships often involve talking about sporting events, work, politics or women, that’s why retreats like this are so helpful and necessary as they give us a safe space to grow personally and professionally in our walk and support one another.”

Shonte’ Richardson, a local pole enthusiast, has twice attended a fitness and empowerment retreat in Bermuda, hosted by international organisation Black Girls Pole, a group which aims to inspire, empower and educate women of colour to embrace their bodies and challenge their mindsets through pole dancing. As the local adult dance community is still fairly small in Bermuda, Ms Richardson said the retreat gave her a chance to express herself, without judgement, while also connecting with other women with a similar passion. “The experience definitely helped me to become stronger, both physically and mentally,” she said. “It’s been challenging, particularly last year, as I had taken some time off from attending pole classes, so throwing myself in definitely took a toll on my body. However, mentally it taught me to be patient with myself, as growth takes time. It was reassuring to talk to other women at the retreat and to know that I wasn’t alone in some of my feelings and doubts. Even though it was hard, I learnt I could work to overcome any fitness challenge or life obstacle.”

In addition to dance classes, the women who attend the Black Girls Pole retreat are encouraged to spend time journaling and reflecting. They also get outside to enjoy the sights and sounds of Bermuda over the five-day break. “It gave me time out from my daily routine of going to work and running errands, to focus on my health and overall my life,” Ms Richardson explained. “Physically, I felt exhausted after it was all done, but overall I felt more confident in myself and happier that I was able to focus on me and build connections with other women from overseas.”

Marilyn Allers, owner of Aerial Therapy, said she was proud to host the retreat’s pole classes at her studio in Hamilton. In addition to building lasting connections and friendships, she’s seen first hand how the annual experience has helped women discover something new or different about themselves. “That looks and feels like something unique to everyone who participates, but one of the universal benefits of retreats like these is they bring people together and create community.”

Another retreat that is looking to offer a deep sense of well-being, while also providing a getaway from the everyday stressors and distractions of life, is Ocean Rock Wellness’ ‘The Real Solution Retreat’. Launching in 2021, the retreat plans to offer people much-needed downtime, as well as wholesome, nutritious meals and educational seminars.

“When someone isn’t distracted, they are in an optimal mind-frame to learn,” said physiotherapist Beth Hollis, who along with doctors Ayesha Peets Talbot and Sabrina Famous have worked to create the event. “This retreat is how we hope to reach, teach and inspire change. We believe that mindset is key and hope our retreat can create a like-minded positive group setting so that people can find their tribe.”

One of the biggest challenges with retreats is once they’re over, people go back to their normal routines and many fall back into old bad habits. Dr Peets Talbot hopes to overcome this by creating check-ins and support for participants after their retreat experience is done. “Change doesn’t happen overnight, you need community support and connection to fuel the accountability and camaraderie,” she added.

This article was original posted in the 2020 edition of the RGMags Health & Wellness magazine.

The post Holistic Holiday appeared first on RG Magazines.

Is it your year to host the dinner? We rounded up some of the best recipes from the foodie community to help you create a full and delicious spread that’ll be talked about for years. Yes, that says “Turducken”, and don’t worry, we wanted to lick the spoon, too.

Turducken (Turkey/Duck/Chicken)

Tony & Vikki, Simple Bermuda

 Ingredients

1 whole chicken

1 whole duck

1 whole turkey

Seasonings to taste (salt, pepper, Creole blend)

3 cups sausage and oyster dressing

1. Preheat oven to 375 degrees F (190 degrees C). Lay the chicken skin-side down on a platter and season with salt, pepper and Creole seasoning. Repeat with duck. Cover and refrigerate.
2. Lay the turkey skin-side down on a flat surface. Cover with a layer of sausage and oyster dressing pushing it into the leg and wing cavities.
3. Lay the duck on top of the turkey skin-side down and cover it with a layer of dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of dressing.
4. Bring the edges of the turkey skin up and fasten them together with toothpicks. Lace kitchen string around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
5. Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.

Spicy Stuffing

Betty Azzario

Ingredients

1 bag of stuffing mix

1 pound of spicy Italian stuffing

5 cloves of garlic

4 pinches saffron

1 yellow onion

5 sprigs fresh time

1 teaspoon African cayenne pepper

salt

pepper

4 sage leaves

1 1/2 cup vegetable broth

1 teaspoon turmeric

Olive oil

1. Brown onions and fry spices in oil. Add sausage.
2. Cook until sausages are cooked through.
3. Add spices and garlic then add one bag of Pepperidge Farm stuffing mix.
4. Lastly, add vegetable broth. Enough so that the cubes of stuffing are moist but do not lose shape. Set aside.
5. Enjoy!

5-Cheese Mac and Cheese

Cal Furbert 

Ingredients

1 stove-top and oven proof dish

4oz stick butter

4oz all-purpose flour

2 1/4 cup whole milk

1 egg yolk (scrambled)

ground mustard to taste (Optional)

1 teaspoon cracked black pepper to taste

1/2 tsp kosher salt

8oz Cracker Barrel Extra Sharp Cheese (shredded)

8oz Cracker Barrel Vermont Sharp-White Cheese (shredded)

8oz gruyere (shredded)

6oz parmesan (block preferred) (shredded)

8oz pepper jack cheese (shredded)

box of Cellentani pasta

1 cup panko breadcrumbs

1. Prepare in one stove-top and oven proof dish. Preheat oven to 350 degrees and set a large pot of water to boil on the stove. Add salt to taste, then add pasta. Cook about 6-7 minutes – to al dente. Drain, and set aside. Bounce pasta to remove any retained water. While pasta is cooking, add butter and flour to large saucepan and set to medium heat. Stir constantly until the roux begins to brown just slightly.
2. Add milk, whisking well. Continue to cook on medium-high heat for about 5-6 minutes, stirring constantly. Once the sauce has thickened, reduce to a very low flame, remove some of the sauce mixture, and temper the egg yolk with the sauce (whisking constantly), then mix the egg yolk into the saucepan. Add in cracked black pepper, salt and any optional ingredients to taste.
3. Add the cheese (saving some for the topping) and occasionally stir until completely melted.
4. Stir in the pasta, mix until covered with sauce. Sprinkle the panko bread crumbs over the top to make a thin topping, and then cover with the remaining cheese.
5. Place the dish onto the middle rack of the oven, for about 30-35 minutes until the crust is nicely browned. Enjoy.

Eggnog Cheesecake Bars

Chef Damian Simmons 

Graham cracker crust

1 box graham crackers

4 tablespoons sugar

12 gingersnaps

4 oz melted butter

 Filling

3lbs cream cheese

8 large eggs

4 egg yolks

3 cups eggnog

3 cups sugar

4 tbsp. + 6 tbsps. all-purpose flour

4 tablespoons + 4 tsp brandy (black rum)

4 teaspoons vanilla

2 tsp nutmeg

1lb sour cream

Rum Caramel glaze

1/4 cup sugar

1 cup black rum

1 cup heavy cream

1 tablespoon butter

1. Preheat oven to 325 degrees. Crush gingersnaps and graham crackers in a robot coupe and grind. (If you don’t have a robot coupe, you can place items in a napkin and use a kitchen hammer to grind.) Combine 4 oz sugar, melted butter and graham cracker mix. Grease a hotel pan and spread the mixture evenly on bottom of the pan. Place in oven and bake for 10 mins.
2. In a mixer, beat cream cheese and sugar until fluffy, about 3-4 minutes. Add the eggs 1 by 1 on a slow speed. Add the remaining ingredients (sugar, egg yolks, eggnog, flour, rum vanilla and nutmeg: beat until smooth.)
3. Pour filling over crust. Place pan on a flat sheet tray. Add enough water to cover the tray. Bake until just set about 50 – 60 minutes. Remove from water bath and let cool. Refrigerate overnight.
4. For caramel glaze, heat sugar in a medium pot until it starts to caramelise. Take a spoon or whisk and spread sugar evenly. Add black rum and reduce for 1 minute. Add heavy cream and whisk together. Add butter and remove from heat.
5. Cut cheesecake into even squares and serve with glaze and fresh berries.

The post The Ultimate Christmas Dinner Spread appeared first on RG Magazines.

Bing Crosby may have famously sung about a white Christmas, however for Bermuda we’re unlikely to ever see such a phenomenon. Ours is a green Christmas – however, how many of us go a step further and aim for a “green” Christmas in the sense of environmental sustainability?

There are many options that the environmentally conscious can chose to aim for a greener Christmas, such as focusing on experiential gifts rather than wanton consumerism with packaging and pretty paper; focusing on recycled wrapping – even newspaper (pro-tip, use this article for bonus points!) – or reusable gift bags, or even giving two gifts in one, such as using clothing (scarves?) as wrapping instead!

And of course, you can give a gift back to the Earth and give green gifts like a composter, a donation to an environmental charity. Or focus on recycled or upcycled gifts, energy saving technology (just think save money and it’s the gift that keeps on giving throughout the year!), homemade gifts, gifts to support outdoor activities or growable gifts such as seedlings or trees.

And on that last note, have you considered the environmental impact of your Christmas tree and what is the most environmentally friendly option?

From a “green” perspective the best option is to get a living Christmas tree. That is, quite frankly, a live tree, in a container, that will grow and thrive in Bermuda which you can plant out after Christmas. In Bermuda we’re quite lucky that the endemic Bermuda Cedar resembles, in its juvenile stage, a traditional Christmas tree. It may not be quite as large as a traditional Christmas tree, however it makes up for it by not leaving needles all over the floor (less clean-up, score!); enhances biodiversity (it’s berries provide food for many native and endemic species); aids in carbon sequestration (helps offset your carbon footprint); protects the soil; drought resistant; and hurricane resistant.

It can also be part of a family tradition – planting a “Christmas” forest over time, as a family. Of course, not everyone has the land to plant a tree in. That’s okay. Reach out to schools, the Bermuda Audubon Society or the Bermuda National Trust and see if they might welcome such trees and later the whole family can go and picnic at such a Christmas forest.

Of course, you don’t have to go for a Cedar or even a tree resembling a traditional Christmas tree. Why not go for a palmetto, an olivewood, a bay grape, a pomegranate or a citrus?

Still want a traditional tree and you’re wondering if you should get a real tree or an artificial one, and wondering which is the greener option?

Good question.

If you already have an artificial tree, use it. You already have it, so keep using it. The carbon footprint of artificial trees reduces the longer they’re used. So, keep at it.

Now it’s an interesting question whether to buy an artificial tree or a cut tree. It’s not clear cut. Yes, the artificial one is likely made of plastic, however it’s not single-use and you can use it for decades. The real tree looks bad – it’s a tree that’s been cut down, and then there’s the carbon footprint of transporting it here. Surely we want to keep trees growing rather than cutting them down, right? Well, yes and no.

Christmas tree plantations can provide habitats for other plants and animals if managed properly, which can be a good thing for ecological resilience. And trees tend to sequester carbon (that is, absorb carbon from the air and “lock” it into the soil and the tree itself) at greater rates when young (so from growing until harvesting). And the carbon can be returned to the Earth through composting, or if used in the incinerator, offsets the importation of fossil fuels for power generation in Bermuda.

In general, with all things being equal in terms of transport carbon footprint (both artificial trees and real trees available in Bermuda come from the US northeast and Canada), the available literature on carbon footprint seems to indicate that an artificial tree has a lower carbon footprint if used consistently for at least nine years versus an annual real tree purchase. This of course doesn’t consider the biodiversity impact.

My own personal leaning based on the literature and factoring in biodiversity, would be that an annual real tree is the greener option. Additionally, some charities benefit from selling Christmas trees, so if you do decide on the real tree route, support a charity in doing so.

However, due to the carbon footprint of importing to Bermuda (including transport from harvesting or manufacturing, then from port to port), neither option is ideal from a ‘green’ perspective.

The gold standard really is a living tree that you can plant after.

Transport costs are minimized, it enhances our island in terms of biodiversity, hurricane resistance (if using a cedar) and keeps on giving throughout its life time, as well as sequestering carbon. Perhaps this could be a national drive going forward, with annual ‘Christmas forests’ being planted (in national parks and elsewhere) – and charities can benefit from this too by selling living cedars instead of imported pine trees. It’s a win-win for all.

What do you think?

The post Artificial vs. Real: How Green is your Christmas Tree, Really? appeared first on RG Magazines.

Bermuda National Trust Christmas Walkabout

Town of St. George’s & East End

December 7 | 6:30 – 9 PM

Biennial Bermuda Christmas Boat Parade

City of Hamilton & Central

December 8 | 6:30 PM

Lido Complex Christmas Market

Lido Complex, Elbow Beach

December 9 | 12 PM – 9 PM

Carter House Family Christmas

St. David’s Island

December 10 | 4 – 7 PM

Rosé in the Winter by Uncorked

Invitation only for location

December 15 | 7 – 10 PM

Dress code: Shades of pink, neutrals and metallic.

Wine Down Wednesday Holiday Edition

Taste 141, Hamilton

December 19 | 5 PM – 9 PM

Dress code: Christmas/ugly sweaters encouraged

Jasmine Rosé Holiday Afternoon Tea

Southampton Princess, Southampton

December 22 | 3 PM

Christmas Candlelight Service

St. Peter’s Church, St. George’s

December 24 | 9 PM

Christmas on Elbow Beach

Elbow Beach, South Road, Paget

December 25 | All day

Christmas Brunch at the Loren

Tucker’s Town, Bermuda

Tuesday, December 25 | 11am-4pm

Boundary Boxing Day Christmas Leftover Sandwich

Southampton Princess, Southampton

December 26 | 5 PM – 12 AM

SYZYGY Festival (Soca and Reggae)

The Shed, Sandy’s

December 29 | 6 PM

Boundary’s New Year’s Eve Mexican Fiesta

Southampton Princess, Southampton

December 31 | 9 PM – 1 AM

The post Bermuda Holiday Entertainment Guide 2018 appeared first on RG Magazines.

A few tips:

1. The aim is to provide a range of alternatives that will appeal to your guests both as individuals and as a group; should underpin a convivial and relaxed setting; and are designed to surprise your snobbish uncle who thinks that only vintage champagne, Vega Sicilia, first-growth claret, or Romanée-Conti will do.
2. Remember that higher alcohol levels do not equate to enjoyment. In fact, one could argue that it is counter-productive. Your bar should be stocked just so to avoid anyone laying flat on their face come 2 AM.
3. Not everyone drinks alcohol, so you should ensure that you have a range of water, soft drinks, juices, and, perhaps, a non-alcoholic punch available.
4. Please do NOT drink and drive- – car or bike. It is irresponsible, dangerous and socially unacceptable. No excuses!
5. While there are hundreds of potential alternatives in each category, we’ve listed some modest suggestions that should not disappoint. Take this list to the store with you, simply hand to the clerk, and you’re all set.

G = Gosling’s; M = Miles Market; MM = Milan Milan

White Wines:

Hugel Pinot Gris or Riesling or Gewürztraminer (M)

Wente Chardonnay (various regions) (G)

Terlan or Bollini Pino Grigios (MM)

Dog Point Sauvignon Blanc (M)

Red Wines:

Peter Lehmann Portrait Cabernet Sauvignon (M)

Donnafugata Tancredi (MM)

Kaiken Ultra or Catena Malbec (M)

Butterfield Pinot Noir (M)

Layer Cake Primitivo (M)

Bonterra Zinfandel (G)

Sparkling Wines:

Santa Margherita Brut Rosé (MM)

Piccini or Lamarca Prosecco (MM)

Fortified/Sweet:

Dow’s 20-year-old tawny port (M)

Dow’s LBV Port (G)

Cossart-Gordon Rainwater Madeira (G)

Geografico Vin Santo del Chianti (MM)

Spirits:

Courvoisier VSOP Cognac (M)

Tito’s Handmade Vodka (M)

Bombay Sapphire Gin (M)

Patron Silver Tequila (M)

Bacardi 8-year Gran Reserva Rum (M)

Glenmorangie Single Malt Whisky (G)

Monkey Shoulder Scotch Whisky (G)

Cointreau Liqueur (G)

Gosling’s Black Seal or Family Reserve Rums (G)

Amaretto Liqueur (MM)

Digestifs/Bitters:

Campari or Aperol Bitters (M, MM)

Grappa (various) (MM)

In case anyone would like a traditional seasonal warmer, try this. Guaranteed to bring a glow to one’s surroundings:

Austrian Glühwein

Ingredients

2 bottles of good-quality red wine

570 ml water

Juice of 2 lemons

5 oz (140 g) sugar

6 cloves

2 cinnamon sticks

2 oranges – cut into bite-size pieces

Preparation:

• Put all ingredients in a pot and bring it close to boil.
• For additional taste, cut 2 oranges into bite-size pieces and add to the wine. Let simmer but not boil.
• Remove clove and cinnamon stick before serving it into lightly pre-warmed glasses.
• Decorate glasses with an orange slice.
• Of course, for a Bermudian touch, adding a liberal splash of dark rum would not go amiss!

The post 5 Tips to stocking your holiday bar appeared first on RG Magazines.

Holiday merrymakers lined the streets of the City of Hamilton  for the annual MarketPlace Santa Claus Parade.

The post What You Missed at the MarketPlace Santa Claus Parade (video) appeared first on RG Magazines.

Shop ’til you drop: Dedicated Christmas shoppers kept up the Black Friday tradition by forming queues as early as 4am. Winners of our dream draw contest were prized with 30 minutes of private shopping time, thanks to the Phoenix Stores. Did you get out of bed for the deals this year? What did you buy? Let us know in the comments below!

The post Things Got Crazy at Hamilton Black Friday shopping (video) appeared first on RG Magazines.

Fried Mashed Potato Balls

Ingredients

3 cups leftover mashed potatoes

3 slices bacon, cooked and crumbled

2/3 cups shredded cheddar cheese

2 tbsp. thinly sliced chives

1/2 tsp. garlic powder

Kosher salt

Freshly ground black pepper

2 eggs, beaten

1 1/3 cups panko bread crumbs

Directions

1. In a large bowl, combine mashed potatoes with cooked bacon, cheddar, chives, and garlic powder, and season with salt and pepper. Stir until all ingredients are incorporated.

1. Place eggs and panko in separate shallow bowls. Use a small cookie scoop to scoop 1” to 2” balls of mashed potato mixture. Roll into a ball in your hands, then dredge first in egg and then in panko. Repeat until all mashed potatoes are used.
2. Heat 3” of oil in a large cast iron skillet until candy thermometer reads 375°. Fry potato balls in batches until golden on all sides, 2 to 3 minutes. Drain on a paper towel lined plate and season immediately with more salt.

Turkey Sliders with stuffing biscuits

Ingredients

2 medium stalks celery, cut up

1 medium carrot, cut up

1 medium onion, cut up

1 tbsp. fresh thyme leaves

5 large leaves sage, torn

1 tbsp. extra-virgin olive oil

2 1/2 cups all-purpose flour

1 tbsp. sugar

1 tbsp. baking powder

1/2 tsp. baking soda

4 tbsp. butter, cut up and cold

1 1/4 cups buttermilk

1 1/2 lb. ground turkey (93% lean)

1/2 cups mayonnaise

1/4 cups cranberry preserves or sauce

Directions

1. In food processor, pulse celery, carrot, onion, thyme, and sage until finely chopped. In 12″ skillet, heat oil on medium. Add vegetable mixture and 1/4 teaspoon each salt and pepper; cook 15 minutes or until tender, stirring occasionally. Transfer to medium bowl; cook completely.
2. Preheat oven to 450 degrees F. Spray two 12-cup muffin pans with nonstick cooking spray. Line large rimmed baking sheet with parchment. In clean food processor bowl, pulse flour, sugar, baking powder, baking soda, and 3/4 teaspoon salt until blended. Add butter. Pulse until coarse crumbs form. Transfer mixture to large bowl. Stir in buttermilk, then one-third of cooked vegetable mixture until just blended. Divide among cups of prepared muffin pans (about 3 tablespoons each). Bake 15 minutes or until golden brown. Transfer biscuits from pans to wire racks; let cool slightly.
3. Meanwhile, in medium bowl, combine turkey, remaining cooked vegetable mixture, and 1/4 teaspoon salt until just combined. Form into 24 patties (2″ wide); place on prepared baking sheet. Bake 15 minutes or until cooked through (165 degrees F).
4. When biscuits are cool enough to handle, slice in half. Add turkey patties and dollops of mayo and cranberry preserves.

Baked Apples with Sausage Stuffing

Ingredients

1 Tablespoon oil or butter

1 celery stalk, diced

1/4 cup finely diced onion

1/2 package sausage

1 box stuffing mix

1 1/4 cup Swanson’s UNSALTED Chicken Broth (or the same amount of water called for on the instructions for the stuffing)

6-12 apples such as Granny Smith, Golden Delicious and Red Delicious

Directions

1. Heat the oil in a medium or large skillet over medium heat. Add the onion and the onion and the celery and cook until softened, about 2-3 minutes.
2. Add the sausage to the skillet and cook thoroughly making sure to break it up into crumbles. Remove from heat.
3. In a large bowl, stir together stuffing mix and sausage mixture. Add Swanson’s chicken broth in the same amount as water is called for on the stuffing mix instructions. Mine called for 1 1/4 cups of water and I used 1 1/4 cups of chicken broth.
4. Stir the mixture together so that the stuffing is soft and moist. Feel free to add a little more broth if needed. Set the mix aside.
5. Prepare the apples:
6. Slice the very top of the apples off.
7. Use a spoon or a melon baller to carefully scoop out the entire core of the apple.
8. Repeat this for every apple.
9. Spoon stuffing in to the apples and place in a high sided baking dish.
10. Once all the apples are stuffed and in the dish, carefully pour an additional 1/4-12 cup of broth over the apples. Add another 1/4 cup to the bottom of the dish.
11. Bake uncovered at 350 degrees for about 30 minutes or until the apples are softened but not falling apart. If you don’t want the stuffing to brown, cover the dish while baking.

Pumpkin Pie Popsicles

Ingredients

8 ounces of Goats Milk, fat free Greek Yogurt, unsweetened Coconut Milk or any Vegan milk you desire

3 ounces unsweetened Pumpkin Purée

1/2 dropper full of Vanilla Stevia Drops, Honey or Maple Syrup to taste

1/4 teaspoon Pumpkin Pie Spice

Pinch of fine Sea Salt

Directions

1. In a bowl mix together all ingredients well.
2. Add sweetener to taste.
3. Pour into popsicle molds or dixie cups with about ¼ inch room at the top.
4. Lay a sheet of foil on top of the pop mold and poke sticks through.
5. Freeze for about 2 hours or until frozen solid.
6. Gently remove pops from molds.

Do you have any unique thanksgiving recipes that you and your family love? Share them with us on social media or email them to us at [email protected].

The post 4 Incredibly Unique Thanksgiving Recipe Ideas appeared first on RG Magazines.

Photographs by Akil Simmons

The post Gallery: Annual Cup Match Classic appeared first on RG Magazines.

The event that we’ve come to anticipate has a 60-year old history of bringing people together and showcasing the creativity of the public. The first non-race took place in the 1960s when brothers Eric and Anthony Amos and a group of their friends made a failed attempt to sail a baby carriage across the Hamilton Harbour. The event gathered interest from local families as they waited to see what the group would try to sail next.

In June 2018, Eric and Anthony’s sister, Jill Raine told The Royal Gazettethat the event was originally created to mock the regulated nature of the yachting community. “They just wanted to do a spoof on it and that was to show a non-mariners race where everything was wrong.” Over the years, the race continued to grow in size with the participants bringing more ridiculous items to sail. Eventually, its popularity meant a venue change; it moved to Mangrove Bay in Somerset in 1972, where it stayed until 2017.

While other Cup Match events change their location based on the game’s whereabouts, Non-Mariners stayed put, spreading the sounds of a good time through the west end of the island. Bruce Barritt on the mic emceeing the event, the cheers of spectators and participants, the calypso pipe band and dancers, and music from the many boats rafted up together were some of the sounds heard throughout the day.

Entry concept ranged from inside jokes within Bermuda communities to satire highlighting scandals of the year. Spectators and longtime lovers of the event gathered by land and sea to watch the participants lined up ready for the race. Whether it was seen in person on the day, or through pictures after the fact; most onlookers found themselves asking the question, “How did they come up with this” while looking at the event’s non-crafts.

The excitement of the Non-Mariners race will be missed, but luckily for us, the Sunday after Cup Match won’t become a “rest” day. The tradition of jamming Mangrove Bay with boats —real ones — ready to party will continue to be a highlight of the holiday. So, make sure you have your best swimsuit ready for the day!

This article was originally published in the 2018 edition of the RG Cup Match supplement. 

The post Saying goodbye to non-mariners appeared first on RG Magazines.