Can someone in Bonaire tell me if Bonaire will allow us to bring in frozen and packaged food items? We're coming 10/11 and want to bring food with us as we have kitchen facilities where we are staying. Thanks, 1Nancy

1Nancy, Depending on how you are going to pack it, I would suggest you also contact your airline. One of the new resrictions in travel deals with air cargo... a separate cooler may in fact be viewed as such. Also in complete honesty, with the the increased selection available at places like Wharehouse Bonaire and the like.. Do you really want to go through the hassales??

Bonaire itself allows the food to come in. See a number of earlier posts here for more.

I have carried frozen and fresh food packed in ziplock bags in regular American Tourister hard-sided suitcases, with clothes around it for insulation. A frozen roast (the meat and cuts are not as US and little lamb or pork or turkey, as I remember, so it depends on what you want) keeps fresh things cool. It has arrived frozen on one-day travel flights. There is a wider selection on Bonaire than in the past, with a European bias; perhaps for a first trip you will want to bring some things.

1Nancy, what do you envision bringing. As Jason said almost everything (except turkey, lamb and a roast re: Glen) are available. As to the cut of meat, the Venezulian beef is excellent, the only thing I transport to Bonaire are special orders for crawfish (frozen) and sausage. I echo that it is not worth the effort to worry about an unforeseen delay. Selections are excellent and shopping is part of the fun, especially when the item is written in Dutch.

Please! We have turkeys (Butterball), lamb rack, lamb roast, legs, prime rib roast, great steaks... everything you can get at home and at about the same price as some US markets. What we don't have are decent bagels! Save your self the aggravation: Leave your coolers at home and support the mercants and restaruants on Bonaire (bagels do not require coolers. Just zip lock bags)

TKS, Michael. I will leave the food to you!!! Please just tell the short term visitors which things only come frozen and, like your steaks, in fairly large quantity for two people for a week.

When does your bagel shop open?? There was machinery on the island a few years ago.

Nancy, I echo Michael's advise. Originally we were going to bring stuff, then just figured it wasn't worth it. Only thing I brought was my tea:-) Of which I ran out and had to buy more. It is fun trying to figure out what stuff is in dutch as Kelly stated. The only thing that I didn't find (I only looked at Cultamari) was canned chicken to make sandwiches. We went with the tuna instead! The Cultamari has a great bakery with wonderful breads as well. Only cost us $60.00 for a weeks worth of groceries (and that included beer and wine)!

The only thing you have to plan for is that on Sunday's the cultamari is only open from 10-2, so either do your shopping during the week or at those times on Sunday. The little grocery at Sand$ was open every day we were there for last minute "geez, we need...." So unless you have a special diet that you need to adhere to, take Michael's adivse and leave the cooler at home.

Cynde...I bring my own tea, also. I am hooked on Red Zinger and Yellow Zinger and Berry Zinger teas....we actually found it on the shelf at the pharmacy on the Island, too! What a pleasant surprise that was one afternoon....the selection and quality of everything on Bonaire is expanding and improving contstantly. Michael is right...just buy your goods right there on the Island. Don't forget to bring the NY Bagels down to Michael's house when you arrive on the Island, however....just "normal" bagels...not the "fancy" fruity ones....onion, garlic, sesame, and the like...right, Michael???!! Zip Lock baggies hold several in each, too.....Carole

Oh, I forgot one more thing...don't forget the New York Times for Michael....you can wrap the bagels in it...no..don't do that! But he does love his NY Times with his bagels! You gotta love that man! Carole

Kelly,

Since you mention it, some Andouille would be great :-) (did I spell that right?)

I'll echo Michael's comment about the frozen stuff - all the frozen meat here is quite good and prices are same or better than U.S.

Fresh produce is more expensive, however, but that's more difficult to transport without mushing or bruising or crushing.

Jake

Not to mention the strange looks you would get carrying cucumbers and zucchini...

Andouille will be in da bag, the only problem I can see is getting it away from Walt. I know, I will tell him it's really good for him.

Carole, Joe and I split a "bar" of NY strips when they come. It runs about nafl 175 for 16 thick n juicey peieces of red meat. Also, you can get a great piece of lomito (filet) for under nafl 50. Most places will put it on the band saw and cut it to your liking. As for veggies, Warehouse has lots on Wed but as Jake said, they can be a bit higher than the US

Thanks everyone for all the helpful feedback. We will bring some stuff in a suitcase and frozen stuff in a small carryon shoulder bag which we can collapse and put into a suitcase for the trip home. I'm sure we'll shop there as well to supplement. I was trying to avoid having to spend time shopping as we only have 5 days there and want to be in the water as much as possible.
1Nancy

P.S. Jake, What is andouille? Michael Gaynor- if you tell us how to find you we'll bring bagels for you but don't know if we can get the Times.Do you eat bagels if you don't have the Times? Did you know you can subscribe to the times on the web?
1Nancy

Nancy, you can easily go to town and shop on your surface interval. The place is VERY small! I don't know where you are staying, but most hotels/resorts are within 5 minutes or less of town and it really is not crowded. You will become an addict like the rest of us as it is so laid back and quiet. The maps make it look like things are farther away than they really are.

Andouille is a special sausage used in gumbos and other Nawlins (New Orleans) treats. As Kelly's from that region... :-)

And Bagels are appreciated up here at the Cams as well! ;-)

Jake

I am easy to find. However, I have a supply of bagels but would kill for a NY Times. They are available at all airport news stands. I know that it is on line, but there is nothing like the smell of printers ink and besides, my maid uses the old papers to clean windows..try doing that with the on line edition! Call me when you are here..717 4781 or cell 790 4781

Michael, We'll be there Wed and will bring Mon & Tues NYT for you ( I got to the store too late for the Sun Times....all sold out!)Also have some Folger's packed.

Sorry, Jake...did not realize you and Linda and the kids enjoyed bagels, too! Anyone who can bring some down to the Richter's soon?? Carole

Ah...the bagel wars begin!

And Maury's wife's bagel machinery??? Still not used?? Gone?? Confiscated??

To make a "proper" Bagel you are going to have to barge in water from New York's East River...that is the secret ingredient.

Glen, Maury and Linda's machinery are long gone. Kelly, you are so right re water. Long live Zabars and H & H!!

Heh, maybe I'll teach Jake how to make bagels this trip... pretty easy, really. Hard to beat for freshness!

Linda already knows how to make bagels - we even have the requisite Kosher salt and barley malt, but it's been a while, and she isn't here yet :-(

However, BonaireTalkers Sharyn Spray and Rusty Owens just dropped off some big fat bagels for me today. Thanks! Yummy!

Jake

So that is where my bagels went! I did get some folgers however and a current NY Times. Bagels are not that easy to make. It is a long process to get these chewey ethnic concoctions to the perfect consistency. Talk about el dente! Jake, where does the kosher salt come in? I thought you only used to for koshering chicken and de icing the side walk!

I know the barley malt goes in the water used to boil the bagels. Not sure about the kosher salt. Will have ask Linda when I talk to her next (although I do know that ordinary table or sea salt just will not do - at least that's what I was informed when I suggested that possibility when we had run out of kosher salt ).

Jake

Barley malt---is that what goes in your home brew, too???

Don't some bagels get a sprinkling of kosher salt after baking?? Seem to remember the taste from long ago but all bagels I get here come from regular markets even when baked on-site.

Salt is used on some before baking, but after boiling. Question: If a sea gull live near the sea, what do you call the ones that live near the bay? Baygulls of course!

Michael, doughn't you have something better to do ????

I guess I just wasn't bread right. I knead to be put in my place from time to time. I sometimes have a rye sense of humour....

Don't roll over on me Michael, even the Kaiser enjoyed a Danish from time to time.

UNCLE!

Not a chance Michael. You are obviously too busy, some other time perhaps.

I will be more than happy to (bread)rack my brain and wait for an idea to flour 1/4th (cup) with a (re)tort to your challenge. I guess I can rise to the occasion. Perhaps you can roll that around a bit and see what pops(over) up.

Well done........ I guess I deserve that toasting, however as much as I knead to continue this meal (repast), I fear I might be shortening my welcome and return to my lard (uhhhh laid).

did I put you in a jam? aldough me thinks I hear Uncle as well.

Michael, you are a peach and to show there are no hard feelings I will pass on giving you the raspberry. Ayo

lettuce let this turkey of a thread wilt on the vine.....

Ouchhhh !!!! For that one I will pine for your sole.