Unlike the United States, Dominicans do not often snack, but rather prefer full meals, the largest of which is the midday lunch. As an agriculture-based economy, Dominica and the Dominicans have never relied much on imported products, but instead use the natural resources that the island produces: a wide variety of edible plants, fresh fruits and vegetables, and a abundance of fresh spring water. Dinner consisted of something light like pumpkin soup or a small sandwich with a cup of tea. In typical Dominican fashion, fruit juice, whether soursop, passion fruit or sorrel, was a fixture with every meal. Dining out was a rarity for our family due to the lack of availability of many fast food restaurants, and in general, people felt more comfortable eating at home. The biggest difference in my eating habits after migration was the level of meat consumption. Fish was my main source of protein, even though I apparently followed a nearly complete vegetarian lifestyle. Chicken, beef, sugary snacks, candy and chips, although present in our markets, were not part of my daily intake until I moved to