I recently caught up with Mermaid Island ahead of the release of their self-titled debut EP, out June 12 on Anxious and Angry. One of my favorite things about Lhyme features is discovering new artists, stepping outside my culinary comfort zone, and learning to cook dishes from around the world. For this feature, I made a Nova Scotian Donair—a beloved East Coast Canadian staple inspired by the Greek gyro. It was a huge hit with my fellas, surprisingly easy to make, and the perfect pairing for a band whose music is deeply rooted in their Canadian heritage. Check out the recipe below.
Before our conversation, I spent some time listening to Mermaid Island’s music, starting with their single “Ice Cream.” Between its infectious hooks, playful energy, and unmistakable early-2000s pop-punk spirit, I was immediately hooked. Watching the music video only reinforced that feeling, delivering the kind of nostalgic energy that brought me right back to the pop-punk and alternative bands I listened to in high school.
Led by Canadian Alex MacDonald, Mermaid Island has been making waves in the Los Angeles underground punk scene since 2022. Known for high-energy live shows and DIY spirit, the band aims to build community and connect through live music. Their sound blends punk, early-2000s pop-punk, melodic vocals, East Coast Canadian influences, folk songwriting, and Celtic elements that reflect Alex’s Nova Scotian roots. Though Alex has lived in LA for nearly eight years, her Celtic and folk traditions influence her songwriting, creating a sound that’s both aggressive and melodic. The band’s goal is to make fast, loud, fun music meant to be experienced live — written for dive bars and sweaty rooms where strangers become friends. After years of refining their live performance, they recorded their self-titled debut live in two days, capturing their raw, intense style.
That energy shines through on “Ice Cream,” inspired by a moment with a five-year-old. While explaining customer choice during a game with a toy ice cream set, Alex heard: “You get what you get and don’t get upset.” What started as a funny childhood moment became a lesson about acceptance, letting go of control, and laughing at frustrations. With catchy hooks and pop-punk energy, it showcases Mermaid Island’s blend of humor and deeper meaning.
Their latest single, “Panic Button,” continues the themes of resilience and self-reflection, showcasing the band’s urgency, melody, and raw emotion. The songs on Mermaid Island’s debut share a common thread: empowerment. Whether celebrating outsiders, confronting personal struggles, challenging unhealthy patterns, or encouraging self-advocacy, the band creates music that feels cathartic and motivating. Alex hopes listeners carry her philosophy beyond the music, feeling empowered, inspired, and confident to express themselves. Music helped her find her voice, and she wants Mermaid Island to do the same for others, especially women facing a world that often expects them to be smaller and quieter.
With their self-titled debut set to release on June 122, Mermaid Island isn’t chasing trends or hit records. They’re creating a space where people can connect, feel something real, and maybe even be inspired to pick up an instrument, start a band, or simply show up for their local music community. And that is punk rock at its best. Be sure to check out Mermaid Island on all streaming platforms.
Mermaid Island Linktree
When it comes to food, Mermaid Island’s tastes are about as eclectic as their music. For Alex, food is often tied to memories of home on Canada’s East Coast. While she’ll happily eat just about anything, beets are firmly off the menu after two separate incidents in which she passed out and got sick. “Either I’m allergic, or someone is drugging any beets that come near me,” she joked. When asked about nostalgic foods, the answer came quickly: donairs. The Nova Scotian late-night staple was a regular part of life growing up, alongside plenty of Kraft Dinner—known south of the border as Kraft Mac & Cheese. These days, Alex has been on a hard-boiled egg kick, marinating them in soy sauce and garlic, ramen-style, then piling them onto spring mix salads with sesame seeds, oil, and a vinegar dressing. As for snacks, rehearsal spaces are typically stocked with pretzels, Reese’s Peanut Butter Cups, and protein bars, while chocolate cake, strawberry mochi, and just about anything involving chocolate top her dessert list.
Drummer Jenna keeps things refreshingly simple. Seafood is off the table, but pizza, chicken, and just about any kind of meat are always welcome. Some of her fondest food memories are of Sunday family dinners, when her Italian grandmother would make homemade fusilli and meatballs from scratch. Today, chicken remains her go-to. “I could eat chicken for breakfast, lunch, and dinner and never get tired of it,” she shared. Current snack obsession? Nutella biscuits. Favorite dessert? Anything chocolate.
Meanwhile, bassist Jesse draws the line at black licorice but admits his eating habits have earned him the reputation of a “human garbage disposal.” One of his favorite childhood memories is of his grandmother’s annual “Piggy Cake,” a pink strawberry cake made for his grandfather, Jimmy, nicknamed Pig. Recently, however, a high-cholesterol diagnosis has forced some dietary changes. “No fried chicken,” he lamented, calling his new heart-healthy diet “bullshit.” Popcorn remains his go-to snack, while homemade cookies—especially those made with love—take the prize for dessert.
With Alex’s Nova Scotian roots showing up throughout Mermaid Island’s story, the choice for this feature became pretty obvious. The Halifax-style donair isn’t just a regional specialty—it’s a source of hometown pride and one of the foods Alex immediately associated with growing up on Canada’s East Coast. So naturally, I had to try making one myself. Packed with seasoned beef, fresh toppings, and the signature sweet donair sauce that Nova Scotians swear by, it’s easy to see why this late-night favorite has earned such a devoted following. The verdict from my house? A total hit. Here’s how I made it.
Halifax Donair
(Makes 4–6 Donairs)
Ingredients for Donair Meat
- 2 pounds lean ground beef (90/10 works well)
- 1 teaspoon sea salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
Ingredients for Authentic Halifax Sweet Donair Sauce
- ⅔ cup sweetened condensed milk
- ¼ cup white vinegar
- ½ teaspoon garlic powder
Ingredients for the Halifax Donair
- 4 to 6 pitas (brand of choice)
- 1 large tomato, diced
- ½ medium white onion, diced
Directions
- Preheat oven to 325°F (165°C).
- In a food processor, blend the ground beef and spices until the mixture becomes very smooth and paste-like.
- Press firmly into a loaf pan.
- Bake for 70 – 75 minutes, or until cooked through.
- Let the meat cool slightly, then refrigerate overnight.
- When you’re ready to eat the next day, first make your sauce. Whisk all the sauce ingredients together. It will look thin at first. Let it sit for 30 minutes while you slice and warm the meat. It will thicken into the classic donair sauce. Don’t heat the sauce.
- Warm the 4 to 6 pitas. Add the donair meat on top. Then top with diced onions and tomatoes.
- Drizzle heavily with sweet donair sauce
- Roll tightly, then wrap in foil. Serve and enjoy!
