San Pedro, Ambergris Caye, Belize Thursday, December 14, 2017
Today, Tropic Air unveiled its Frequent Flyer Program, TropicMiles, which will officially launch on January 1, 2018. This loyalty program will reward customers for flying with Tropic Air, and provide them with unique benefits for being a member.
Once registered and enrolled, members can redeem their miles for seats every day. Members will earn miles for every dollar spent on Tropic Air flights, and miles won’t expire as long as there is earning activity within a 12-month time period. The number of miles earned is based on the fare and fare category purchased, and the same is true for redeeming miles. In addition, members that reach certain annual thresholds will be elevated to TropicMiles Gold status, which will entitle them to additional benefits, like bonus miles for each flight.
“We are always looking for more ways to engage our customers and make their journeys with us more rewarding,” said John E. Greif, President of Tropic Air. “The TropicMiles program highlights our commitment to constantly grow the benefits of flying with us.”
“The feedback from our test customers on this new program has been fantastic. The availability of a Frequent Flyer program for those that travel within Belize has been the number one request by our customers” said Steven Schulte, CEO of Tropic Air. “Today, we are pleased to give it to them.”
Customers wishing to become a TropicMiles member, or wanting to learn more about the program can do so by visiting http://miles.tropicair.com
About Tropic Air
After nearly 40 years of service, Tropic Air continues to differentiate itself by offering a reliable product with exemplary customer service. Flying over 200 daily scheduled flights with 15 aircraft to 15 destinations in Belize, Mexico, Honduras and Guatemala, Tropic Air now employs over 350 team members, and will carry over 300,000 passengers and 425,000 items of freight system wide this year.
Tropic Air recently successfully completed IATA’s Industry Standard Safety Audit for the third time, after joining the program in 2015. In September, Tropic was also admitted as a member of the Latin American Airlines Association (ALTA), after meeting its professional standards requirements.
Horse racing’s history dates back thousands of years to the domestication of the horse by the people of Central Asia. The sport consisting of horses with rider racing round a track, was adopted throughout the world and was christened the sport of Kings when King James 1st of England made it his pastime of choice.
Horse racing was introduced to Belize in the 1920s. At that time there were 2 major horse races. The Dewars Cup, named because of its sponsor, took place on Boxing Day, December 26th. The other race took place on 1st January. Some horses were imported from Jamaica, others were the Belizean bred family pony. People gathered for a bit of fun, to race their horse and of course to drink, bet and hopefully make a bit of cash.
Today there are several stables in Belize that breed horses but horse racing hasn’t changed much. Unlike the rest of the world it is relatively small scale and Horse breeders and owners come from all walks of life. There are now 3 race courses, Castleton Race Track in Burrell Boom, The Benny Padron Race track in San Felipe Village, Orange Walk and the Peoples Stadium in Orange Walk, which also acts as a football pitch and sports stadium. The terrain is grass, the type of race for those who know their horse racing terms, flat. Race meetings take place most months throughout the year at one of these three tracks. The Belize Triple Crown Challenge which takes place in April/May consists of 3 races, The Castleton Derby at Castleton race track, the San Felipe Stakes at the Benny Padron Race track and the Old Masters Stakes at the Peoples Stadium race track. This race series is open to three year old thoroughbreds from Belize. This year the horse Padrino made history by winning all three races.
If you are here for the Christmas vacations and are interested in seeing horse racing Belizean style, Castleton Races still take place on 26th December. Its no longer called the Dewars Cup but it is still the Sport of Kings.
As we discovered in a previous blog, everything is not always as it seems. Cashew nut is in fact a fruit and chocolate comes from a seed. This month we talk a little about one of Belize’s favorite foods, Conch; where it lives, how its caught, how its cooked and how… it’s a snail!
If you are eating conch in Belize, you are most likely eating Queen Conch. Horse Conch or mai mula as it is locally known is also eaten especially in ceviche but sadly it is now rare and considered a delicacy. Queen Conch is a large sea snail that can be found close to the reef in shallow water in the sand or seagrass. Conch don’t like to stay in one place and tend to travel miles looking for food. They move about in groups or schools using their “foot” to drag them across the sandy sea bottom.
Local fishermen are skilled at knowing where to find them and only those with a commercial fishing license are allowed to catch them. They are relatively easy to catch but extracting what’s inside requires skill and precision. The fisherman makes a small hole in the spiral part of the shell preferably using another conch shell (a knife is liable to break). This hole breaks the vacuum inside the shell making the meat easy to extract. Once extracted it needs to be cleaned of all the brown skin, best done with a fillet knife. The “nail” and eyes are normally discarded or kept as bait or to chum. Experienced Conch fisherman never throw the empty shells back into the same place they have caught the conch as other conch will not return to this place. Instead they wait until their catch is complete at the end of the day and throw the shells back in, where there aren’t any conch. That is why you often see piles of shells in one place.
Freshly extracted conch meat can be eaten immediately as its sweet and tender. The tough muscle or foot can be tenderized with a mallet so that it too can be consumed. Every local fisherman and chef have their own special recipe for conch ceviche but staple ingredients include conch meat of course, lime (lots of it) cilantro, onion, tomato and habanero pepper(if desired). Conch fritters, conch soup (which is known to be good for the back) and conch steak are the most popular dishes you will come across in Belize. However, if you want to ensure that you get to try one or all of these tasty dishes you need to visit between 1st October and 30th June which is open conch season. At all other times of the year, the fishing and serving of conch is forbidden in order to maintain the conch population. Luckily that time is now.
May and June see the start most Belizeans favorite season, mango season. After eight months of deprivation, these sweet beauties suddenly grace every market stall and roadside vendor in Belize. The countryside and city yards overflow with mangoes of every shape and size, with colors ranging from green to red, to yellow and even blue.
In Belize, there are well over 20 varieties of mango with names just as colorful as their skin. There are Hairy mangoes, Blue mangoes, Garlic, Daddyfoot, Common, Number 11, Slippers, Julie and even Turpentine.
There are four different stages of the mango, each with a very different taste. When it is green, the mango is hard and tart, delicious with salt and local habanero pepper, and is often used to make chutney. When its full or ‘turn’, the mango is just about ripe with a firm, slightly less sweet flesh, which is easy to eat and great in salads. Ripe mangoes are juicy and ready to eat with a delectable slightly perfumey aroma and taste. Overripe fruit is extremely messy and is best used to make mango juice. Add some lime, ice and a little bit of mint to it and you have a refreshingly delicious drink. The mango is paid homage to at an annual Mango Festival, in Hopkins in the Stann Creek District, usually at the beginning of June.
Belizeans love to celebrate the bounty of nature and the cashew is another fruit feted with its own festival. The Cashew Festival is held annually in Crooked Tree Village in late April or early May. Wait! It’s a fruit? Yes, the cashew is actually a very fragrant fruit with the more familiar nut hanging below. It grows wild in North Central Belize and flourishes despite the poor sandy soil in that region. It doesn’t need much water or fertilizer so it is indeed seen as miraculous. Harvest is generally between March and June where the trees are resplendent with red, orange and yellow that is the cashew fruit. Birds love the fruit as well, much to the chegrin of the farmers. It also makes a great wine.
Here is a great video that tells you all about this fruit and nut!
Cashew SeasonStraight outa Crooked Tree and in time for cashew fest 2017.
Did you know that chocolate was a fruit as well? Strictly speaking cacao (where chocolate comes from) is the actual fruit of the Theobrama tree. These colorful pods grow straight from the trunk or branch of the tree. Inside these pods are about 20 to 30 seeds covered in a thick sweet pulp that tastes nothing like chocolate, but is delicious all the same. It’s the beans themselves that are taken from the pod, fermented in a box covered with banana leaves, dried and roasted. Once roasted they are ground in a machine to release the oil (cocoa butter) which is put back into the cocoa mass to produce a liquor which will become chocolate as we know it. The Cacao Festival a celebration of chocolate occurs annually in May in the Toledo District of Belize.
San Pedro, Ambergris Caye, Belize Monday, May 8, 2017
Tropic Air has launched a new mobile iOS app, offering travellers greater convenience from booking to boarding. Designed to be fast and intuitive, the mobile app aims to provide users with a functional and seamless user experience.
Key features of the mobile app include flight booking, exclusive deals, tour and travel information, as well as itinerary management.
“Tropic Air is constantly improving and enhancing our various digital touch points to keep up with the changing landscape of the travel industry. With our mobile app, customers can expect greater control and convenience when it comes to planning their travel itineraries,” said Tropic Air’s President, John Greif III.
Built in conjunction with a leading developer of digital solutions, the new Tropic Air mobile app is now available for download at the Apple App Store, and is compatible with iOS 9 and 10. Users can look forward to more features that will progressively be added in future updates, in addition to an Android version that is now planned.
About Tropic Air
Founded in 1979, by John Greif III, with just a single airplane and two employees, Tropic has steadily grown to become the largest and most experienced airline in Belize. It now employs over 345 staff, and offers over 200 daily scheduled flights with 18 aircraft to 19 destinations in Belize, Mexico, Honduras and Guatemala. Chetumal, Mexico became destination number 19 on January 16th. Tropic Air joined IATA’s ISSA Registry in 2015.
Belize’s abundant cultural interaction makes for an incredible diversity of foods. As tourism has increased, so has the availability of international cuisine countrywide and whilst the mainstay of Belizean fare is undoubtedly stewed chicken,rice and beans served with plantain, potato salad or coleslaw, every region has at least one or two specialties based on its cultural heritage.
Corozal maintains a strong Mexican influence. Corn is a staple here and used in the making of tamale, a corn based dough called masa surrounding chicken, wrapped in a banana or plantain leaf served with a juicy tomato based sauce. Traditionally the tamale was prepared by the ancient Maya for feasts. Today they are eaten by everyone. Dukunu another delicacy is made from the ground and roasted corn kernels steamed in corn husks.
Most street corners in Belize towns, have their own taco stands and local favorites but Orange Walk arguably has the best. Tacos, a rolled corn tortilla with meat filling can be spicy or not, and make for a delicious breakfast. Orange Walk tacos are shipped countrywide by Tropic Air via our cargo department, so wherever it is likely that will be able to enjoy them or you can get them flown in specially.
The cuisine of Ambergris Caye one of the main tourist destinations of the country has absorbed influences from around the country and here you will find every kind of Belizean delicacy, as well as international cuisine, with an emphasis on seafood. With dishes ranging from Japanese sushi, to Italian pizza, to Salvadoran pupusas, your taste buds won’t be disappointed. Lobster and Conch are seasonal and the local specialty of ceviche, is usually made with either of these raw and then “cooked” with lime juice, cucumber and habanero pepper.
In the South, in Placencia and the Cayo district, similar international cuisine is abundant whilst in Hopkins, and Dangriga (Stann Creek district), the traditional flavors reflect the strong Garifuna culture. Coconut milk, banana and plantain, fish and cassava root are all popular ingredients used to make the specialities of this region, which include Sere, a coconut based fish soup, and Hudut, consisting of mashed plantain.
As well as the staple, chicken with rice and beans,in Belize City, a diversity of fried chicken restaurants, offer a variation on a theme, creole and spicy, others oriental and crispy, all served with orange Fanta infused ketchup. With nicknames such as “kick down fence”, “Nice and Nasty”, “Freetown Kentucky” and “Greasy Bag”, who can resist this artery clogging indulgence!
Healthier fare is on offer in the Toledo district, where the indigenous Maya have a mainstay diet of corn and beans and whatever else is grown on their farm. The Midday meal is often caldo a clear soup eaten with tortillas and accompanied by the Maya cacao drink Kukuh which is a mixture of ground cocoa beans, pepper, corn and water. Along with the Maya there is a strong East Indian influence here and the local spices are added to make delicious curry.
Throughout Belize you will find three countrywide staples. The “Johnny Cake” a heavy bread eaten plain or with ham/cheese or chicken, traditionally cooked over an open flame, “Fry Jacks” deep fried flour tortillas, or “Pepper”. No Belizean meal would be complete without a bottle of hot sauce made with habanero chile peppers. This stuff is addictive and once you’ve tried it you will have it on everything, just like the locals do and be sure to take a bottle home for your friends.
Earlier this month, Tropic Air maintenance staff completed installation of a 24,000BTU air conditioning system on its final Cessna Caravan. All eleven (11) caravans in the fleet are now fully climate-controlled for passenger comfort. In addition, each new caravan delivered will have this climate-controlled system pre-installed.
“Not only does this represent an investment of $110,000 per aircraft, but it also fulfills a commitment to our customers to provide passengers greater comfort even on the hottest of Belizean days”, said John Greif III, President of Tropic Air. “This feature is unique among local airlines, and represents our commitment to constant improvement and investment in our product.”
Work was completed at Tropic’s new $11 million certified maintenance facility in San Pedro.
About Tropic Air Founded in 1979, by John Greif III, with just a single airplane and two employees, Tropic has steadily grown to become the largest and most experienced airline in Belize. It now employs over 350 staff, and offers over 200 daily scheduled flights with 16 aircraft to 19 destinations in Belize, Mexico, Honduras and Guatemala. In 2016 it carried almost 300,000 passengers and moved over 400,000 pieces of freight system wide.
Tropic Air joined IATA’s ISSA Registry in 2015. ISSA is a voluntary evaluation program, produced at the request of the aviation industry, to extend the benefits of operational safety and efficiency that emanated from the IATA Operational Safety Audit (IOSA) Program, to the operators of smaller aircraft.
Throughout the world, Blue Holes have always been surrounded in mystery and superstition. Tales of bottomless pits, sea monsters and ship wrecks abound. The Great Blue Hole of Belize is no exception. In fact, a recent movie Posiedon Rex even has dinosaurs erupting from its depths.
Located in the lighthouse reef atoll approximately 62 miles from Belize City, Belize’s Blue Hole is legendary around the world and is on many a scuba divers bucket list. An almost perfect circular chasm of deep blue in an azure sea, 1000 feet in diameter and more than 400 feet deep, it is the only Blue Hole on earth that is visible from space. It is also spectacular from the air.
It was originally made famous in the 1970s when the French explorer and diver, Jacques Cousteau and his team of divers, undertook its exploration in his famous boat The Calypso. In his documentary, he embarks on the treacherous 7mile trip from Lighthouse, through uncharted territory of shallow waters resplendent with dangerous coral heads, and eventually arrives unscathed at the Blue Hole. From here he and his team undertake its exploration. See the video below:
Cousteau and his team realized the importance of the Blue Hole in providing knowledge of Earth’s history. Discovery of stalactites deep within the sinkhole provided the evidence that it was in fact a land based cavern as stalactites only form on land. One such stalactite was removed for further scientific investigation. Over many thousands of years as sea levels rose this cave was flooded at a least four stages as demonstrated by the formation of ledges. There is also evidence of earths shift as some of the stalactites are at a slight angle. Cousteau declared this one of the top diving sites in the world and he is attributed with making it popular as a tourist destination following his discoveries.
In 1990, The Blue Hole was given the name The Great Blue Hole by British diver Ned Middleton. It forms a part of the Belize barrier Reef reserve system and is a UNESCO world heritage site.
Some 35 years after her grandfather’s exploration of the Blue Hole, Alexandra Cousteau , who works closely with Oceana as a senior advisor, visited Belize for the first time and was thrilled to observe that in those years, this national living monument seemed to have changed very little from what she had seen in “The Sunken Caves” documentary. Alexandra’s love affair with Belize was sparked and has continued to blossom over the years. She taught her husband to dive in our waters and her daughter got her first taste of the ocean here at age 2 months. Last year she visited Belize again as a speaker for Oceana for The Energy of Nature vs. the Nature of Energy conference and it was then that she saw The Blue Hole from the air for the very first time.
You too can experience The Blue Hole from the air with Tropic Air’s stunning Blue Hole aerial tour. Don’t forget to bring your cameras as this is a photo opportunity you don’t want to miss.
For Andy Palacio, one of Belize’s most loved and famous musicians, music was “the soundtrack of life”.
Perhaps the most beautiful demonstration of this statement can be found in the music of his people, the Garinagu, one of the many cultures that make up the melting pot that is Belize. Product of the indigenous Arawaks of South America and shipwreck prisoners destined for slavery, the Garinagu claim St. Vincent as their homeland. Forceful exodus from the Caribbean lead to Central American settlements in Honduras, Guatemala and Belize.. Throughout migratory pathways, the Garinagu have continued to use music in daily life and work to retell their story from elder to younger generation, to diminish the boredom of everyday chores, to accompany sacred rituals that maintain intergenerational bonds and to recreate a sense of shared identity despite borders.
The main instrument used in Garifuna music that requires musical accompaniment is the drum. Traditionally these drums were made from a hollowed out trunk of hardwood, covered with animal skin usually a deer, peccary or sheep which was stretched over the trunk and tightened with rope and wooden pegs and they were always played solely with the hands. Today the design is very much the same, although the hollowing out is normally done with a machine rather than by hand. In the majority of everyday secular music, two drums are involved. The main and largest drum provides the bass and is known as the Segundo. Its namesake drummer provides the regular beat. The Primero drum is usually smaller and its player uses a more complicated pattern of beats and is considered the more skilled musician. In Garifuna rituals a third larger drum is used with the central instrument, the Lanigi Garawoun (the heart drum) providing the lead for the other two drummers.
For social occasions, one of the most popular music genres and dances of the Garifuna is the Punta. This was traditionally a dance performed by men and women representing a dialogue between the two sexes performed at social gatherings and wakes. The drums and rattles accompanied the narrative text written mostly by women provides comment on the many challenges of life. Traditionally families socialized together and young people would be under strict supervision. The Punta was a way through which couples communicated interest in each other without alarming the audience or creating suspicion. Today couples doing the Punta try to outdo each other with complicated movements of the feet that sway the rest of the body, producing an impression of moving hips and bottoms. Other dances such as the Chumba, Gunjei, Wanaragua, Paranda and Hüngü Hüngü are often played in social settings.
This traditional Punta music has evolved into one of the most popular and ubiquitous style of music in Belize: Punta Rock. The artist Pen Cayetano is largely regarded as the originator of this genre of music during the 1980s. It is a faster version of traditional Punta with the addition of electric instruments such as drum, bass guitar and synthesizer and the dance accompanying it is every bit as provocative as the original. Today one of the most popular Punta artists is Supa G.
Paranda is another example of how the music has evolved over the years as the Garifuna have assimilated other musical influences from their surroundings. A gentler genre of music and dance traditionally performed by the Garifuna men, Paranda songs were used as serenades in which a group of guitar-toting performers would to from house to house in their communities performing their compositions. The singing providing the narrative accompaniment is very much the call and response, leader and chorus arrangement that is typical of some music of the Garifuna and talks about what is happening in the singers’ lives. Though the musical form is known to have been around since the early 1900s, it wasn’t until 2007 when Andy Palacio elevated Paranda to international fame with his acclaimed CD, “Watina”. After his unexpected death, the Garifuna collective, the group with which Andy had toured to promote Watina, continued to build on his legacy, creating a reputation for this more soulful exploration of Garifuna music.
The Wanaragua provides yet another “soundtrack to life”. Otherwise known as the Jonkonnu or John Canoe, the traditional dance is thought to have been created or adopted on the island of St. Vincent. Similar dances created by the slaves were performed on special occasions around Christmas; however, oral history refers to Wanaragua dancers using a guise lo lure European colonizers into Garifuna communities during the wars they fought on the island of St. Vincent in the 17th century. Today the dance is usually performed between Christmas Day and Día Rey, January 6th or the feast of the epiphany. Accompanied by drumming, performers dress up in pink masks as a mocking representative of Europeans and dance from house to house for a small monetary token.
Whilst the majority of Garinagu are located in the Stann Creek district around Dangriga and Hopkins and in Barranco in the Toledo district, any visitor to Belize is sure to encounter one of the above genres of music and dance particularly around November as they celebrate the uniqueness of their culture and soundtrack of their life.
Want to experience the sounds and sights of the Garifuna culture? Then book your flight with Tropic Air and take a trip this November 19th to beautiful Dangriga.
It’s called the “Lechero” (español for Milk Run) but could just as easily be known as “The Supply Run” or “The Grocery Run.” If you’re looking out the window of one of our Cessna Caravans, you might call it the “Victoria Peak” or “Barrier Reef Run” or if you are visiting Belize, maybe just “part of my vacation”.
How the Lechero earned its name
In aviation, the term milk run refers to a scheduled flight with many stops. In shipping or logistics, a milk run refers to a round trip that facilitates both distribution and collection, similar to the way a milkman used to deliver and pick up around the neighborhoods of old. It also refers to the dairy industry practice of picking up from different suppliers – when one truck collects milk from several farmers for delivery to a central location. For our flights, all these definitions seem to fit, and so the nickname has stuck.
Our lecheros are the multiple daily circuits of Tropic Air flights that hop between the towns in Southern Belize, often serving as a lifeline for the communities that we serve. In some ways, the lechero flights reflect our airline’s heritage of pioneering pilots who transported our mail, medicine, food and the adventurous tourists to all kinds of places throughout Belize. “This is the original Tropic Air,” said John Greif, President of the company and one of our original pilots. “Its real old school – it’s like when we were small … These are the flights that built Belize. Not only is the scenery beautiful and the people we carry, wonderful, but I wouldn’t want to fly anywhere else.”
Flights the become part of the adventure
One of the lechero routes, Flight 351, starts at Belize City and stops (maybe) at the Belize International Airport, then Dangriga, and finally Placencia before landing in Punta Gorda. This flight is repeated many times each day, every day, always with passengers, and always with a wide assortment of cargo down below and perhaps even on the back seat. It is not uncommon to see birthday cakes, flowers heading to a wedding, TVs, or even a turtle headed to a rehabilition facility. One time there was even a baby manatee.
Tips for the Milk Run
While flying south, if you want views of the mountains, rivers and historic towns that dot the coast, be sure to sit, camera in hand, on the right side of the aircraft. The left side will get views of the Caribbean Sea and islands that string the inside of the Barrier Reef. On a clear day you can even get a view of the mountains of Honduras. “If you get a day that’s clear, it’s spectacular,” says Captain Alberto Ancona.
Passengers are required to stay on the aircraft during the brief stops at each airport. Only those scheduled to get off/on at that stop are permitted to do so, but if you’d like to spend more time checking out each town, a reservations agent can help you book a flight with layovers in each stop along the way. Call (+501) 226-2380 or email us at email@example.com and we can help.
During a recent stop in Placencia, Captain Misrae Montalvo spoke of his longtime affection for the Milk Run – and all of the interesting experiences they’ve encountered along the way.
“What’s the strangest thing you’ve had on board?” we asked.
“Nothing is strange to me anymore,” he said. “I just know I am headed home”. You see, Captain Misrae is also from Punta Gorda, at the far end of this lechero. For him, it is the way he sees his family every night, it is also his commute home.