Melissa Banigan
Multimedia journalist
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I'm a multimedia journalist whose work has appeared in The Washington Post, CNN, the BBC, NPR, The Independent, Chicago Tribune, ZiNG Magazine (Liat Airline's inflight publication), Fodor's, Edible Brooklyn, Extra Crispy, DAME Magazine, and RACKED, among many others. Based in New York and Guadeloupe, most of my travel writing focuses on solo experiences for women over 40, and French-speaking countries and the Caribbean. I'm also the Founder and CEO of Advice Project Media, a nonprofit organization that offers journalism training for youth all over the world, as well as Associate Editor at Hippo Thinks, a thought leadership content writing company.
Today I received an email from a friend in Guadeloupe, which of course had me looking into flights for my next trip. I have some photo and video projects I'd like to finally take care of on this beautiful French island territory! For now, I'll need to make due with a few photos from this past winter. Enjoy!
It was an honor to have been the project manager and lead curator for Repairing the World: Frame by Frame. A photo exhibit and online charity auction showcasing the work of both professional and amateur Jewish photographers from around the world, the event was hosted by the Polish Consulate and raised about $40,000 for Jewish people in need. Click here for more information.
Over the last couple years in Guadeloupe, I've been invited by a few local families to take photos of the making of boudin rouge Créole, a sausage made of pig’s blood, bread, and spices that is stuffed into casings and then sold in markets and served on holidays. Although a small-scale home sausage-making production might seem like the last place to learn a lesson about spiritual nourishment, the care given towards not only making, but also sharing this delicacy with others during holidays, had taught me that in modern-day society, food can be used as a catalyst for strengthening a community. Whereas I find the process a little hard to stomach, I have a deep appreciation for the amount of work that goes into making the delicacy, as well as an admiration of the people who continue the long tradition for their families. In the afternoon, the boudin is delivered to markets and friends, and within days, the decadent treat – the product of history, tradition, and community – is eaten in homes across Guadeloupe.
An oyster of another color, the Merrell Oyster Racing Series is comprised of three competitive races, each having a secret course over which fitness buffs run, mountain bike, paddle, and climb. In addition to race winners being awarded Texas-shaped wooden plaques, runners and fans alike stay long after the race for a hot dog and refreshments picnic. Sigma Phi Epsilon, the first in a three person team runs 2.2 miles through the lovely city to artery-clogging restaurant, Nick Tahoe, home of the infamous Garbage Plate, a vile, but oh-so-good, combination of various meats, fish, sausages, eggs, grilled cheese and hot sauce equaling about three pounds of lard. (Health.com named the Garbage Plate the fattiest food in the Big Apple), but two out of three healthy people ain’t bad given that the current New York obesity percentage is just over 60%.