My first week in Trinidad

By Megan Barry

Hi, my name is Megan Barry, and I am working on a master’s in sustainable solutions in the School of Sustainability. I’m focusing on international climate and energy policy, which is why the Trinidad and Tobago trip is such a perfect fit. During this three-week course we are first exploring the potential for wave energy harvesting as a renewable energy source for Trinidad. In one more week we will be traveling to Tobago where we will look at cassava production. Both wave harvesting and cassava production double as tactics that reduce vulnerability to climate change.

Of course it is necessary to develop an understanding of the basic math and physics behind wave energy, and this first week in Trinidad has included its fair share of reading, lectures and site visits. However, our instructors have ensured that we have gotten a taste, quite literally in some cases, for the culture as well. Trinidad has a rich cultural mix due to its unique history, and this shows in its food options, which include everything from Indian to Chinese to Creole flavors, as well as the exotic fruits available in the immediate surroundings, like cocoa plants, mangos and coconuts. We’ve also had the opportunity to see the night life and visit sites like Maracas Beach, the natural asphalt lake called Pitch Lake and the Indian Caribbean Museum. Not only have these side trips been fun, but we can begin to get a sense of the people who live here.

From a sociopolitical perspective, discovering that Trinidad is suited for harvesting wave energy is one thing, but the political feasibility and level of acceptance will be the ultimate determinant of whether it is implemented. With one week to go in Trinidad, the trip has been very rewarding, and I’m looking forward to the final product, which will be a presentation of our findings and the submitting of an abstract for publishing in a scientific journal. The next week has a few exciting activities in store, and I’ll be back with an update soon!

Until next time,

Megan