Chat Bout - The CB Group eZine - March 2019

T H E

C B

G R O U P

N E W S L E T T E R

Copperwood Pork and Happy Foods at Coffee Festival Nutramix welcomes Youth in Agriculture Peninsula Hospitality Management Gets New Canteen

#64 March 2019

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CB eZine

Issue 4

Copperwood Prep’d on Retail Shelves

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Nutradays for Nutramix’s Customers

How Lent is Celebrated Around the World

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Caribbean Passion chub ham and corn fritters

Nutramix Volunteers Go Go-Karting

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e m o c l we ‘Dreaming and hoping’ is the womb from which realities are born. ‘Thinking it’ is setting out on the road to ‘doing it’; creating new and different things that could enrich lives as well as the environment in which we have our being.

How wonderful it is to work in a company that gives us the opportunity to explore these possibilities and to participate in them becoming reality. We can look with pride at: āā Workplace improvements of physical space have contributed to the comfort of our employees and lead to increased productivity and output. āā The upgrading of processing plant operations through the introduction of ‘state of the art’, better quality equipment, leading to enhanced efficiencies, and better ways of doing things. āā Streamlining field operations, based on the improved genetics and growout facilities, thereby giving us results comparable to the best anywhere. āā Diversification into areas of agriculture, in response to the changing food needs of the population, thereby opening up potential areas of expansion that could revolutionize the company's infrastructure and what we could become. āā Creation of desirable and acceptable products that people need, and which make them glad to have us around. āā Exposure to opportunities for job enlargement and enrichment that inculcate self-worth and comfort in us being part of the team.

A company set in its ways will become fossilized. This would result in us stop growing, us stop changing, us stop becoming. Because we collectively have refrained from this path, a new culture is emerging that gives us hope that, not only CB, but the world could indeed evolve into a better place.

Dr. Keith Amiel 1

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Brands

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Copperwood Pork & Happy Foods at Coffee Festival

The second annual staging of the Jamaica Blue Mountain have warmed the hearts of Coffee Festival took place over March 1-3. patrons. Pork lovers and even non-pork lovers came back Day 1 focused on trade activities, workshops and seminars for seconds, and thirds! for farmers, processors and buyers. Day 3 included coffeeinfused Sunday Brunches at various restaurants nestled in And of course, up in the the beautiful Blue Mountains. cool hills, our hot and hearty Happy Foods soups Day 2 was our day - the Festival Day where two of our Foods’ were much welcomed by brands executed selling activations at New Castle. Despite patrons. The line was never the heavy morning showers, our man behind Copperwood once empty.

Pork, Simon Levy ensured that his smoked coffee spiced pork shoulder with a coffee infused BBQ sauce served with All across the venue were paprika saffron seasoned rice & pok choy salad would coffee purveyors putting their 2

best foot forward for patrons.

There were also non-coffee and non-food exhibitors like craft artisans who had coffee scrubs, fashion pieces and paintings for sale.

The entertainment package included live performances

by Sevana the siren and Freddi McGregor who performed the crowd's favourite hits.

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BRANDS

A big thank you to our cashier volunteers who weathered the rain with us! Check out the highlights.

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on Retail Shelves

On Friday February 22nd, Copperwood’s newest line prep’d, enjoyed its first set of retail sales in Lee’s Red Hills Road and General Foods Liguanea stores.

From 11am - 6pm there were samplings conducted by our promotions team.

Both flavours of the roasts - Jamaican All Tings and Zesty BBQ were given to shoppers.

Also at the Copperwood station were live cooking demos of our Extra Lean Bacon and samplings.

Check out the highlights and follow @CopperwoodPork for extra coverage and tips.

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BRANDS

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Nutradays for Nutramix’s Customers Where would we be without the support of our customers?

Starting February 20th, the Nutramix team will travel across the island to say “thank you” to our top customers for their continued support. Based on each customer’s volume of feed sales, the top customer in each region is determined and congratulated with a customer appreciation day at their location.

So far, Nutramix has congratulated Winsome Barker and her team at Golden Grain Farm & Garden in May Pen, and Anthony Shorter from Kitchen & Farm Supplies for topping Nutramix feed sales in their region.

The team will end the celebration in Savanna-la-mar on March 27th at Source One Feeds, our top Nutramix feed distributor in the country.

Follow the Nutradays celebrations on Facebook and Instagram @farmNutramix.

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Brands

Nutramix Welcomes Youth In Agriculture 6

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BRANDS

In the company of lions, exotic birds and three mischievous monkeys, Nutramix introduced its Youth In Agriculture initiative in the heart of Hope Zoo, at the Chillin’ Serengeti Restaurant and Bar on Saturday Feb 9th.

With the enthusiastic spirit of our young ambassadors, and through their remarkable stories, we demonstrated our commitment to creating a sustainable Agricultural industry and introduced this new initiative promoting ‘Youth in Agriculture’ (YIA) to key members of the industry. Tishauna Mullings, 2015 National Farm Queen and Founder of Nexx Stepp Lifelong Educational Services, kept the audience entertained and inspired as she presented the young ambassadors and shared the intention of the YIA initiative.

Duhaje Jennings, owner of DADA B’s, along with Pig Prodigy Renardo Stone and Castor Bean farmer Matthew Jones, all motivated the audience with their stories and future plans for the industry. Representing the Ministry of Industry, Commerce, Agriculture and Fisheries, Winston Shaw, Senior Director of Technology and Training at RADA, addressed the audience on the importance of supporting future farmers and nurturing their desires to feed Jamaica.

Following the presentation of tokens to our young ambassadors, invited guests were encouraged to meet the YIA ambassadors, be inspired by the stories, and to become self-proclaimed ambassadors of Agriculture.

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P E N I N S U L A

Hospitality Management Gets New Canteen If there is one thing that always brings people together for a good time, it’s fantastic food.

The photos truly capture the feelings of satisfaction and enjoyment of everyone that was there.

That is what the staff and guests who attended the launch of the Peninsula Hospitality Management canteen on February 20th were certainly enjoying. Along with music, speeches and even a ribbon cutting with CEO Mark Haskins, the overall vibe of the event focused on the food, which judging by all the empty plates, was clearly delicious.

As the New Hatchery embarks on another trailblazing experience with their new culinary facility, we can only expect to hear more great things about this beautiful and unique location. And who knows, it might just be the new hot spot for lunch! See you at Peninsula!

This new canteen is part of the CB Group initiative to bring good and healthy food to all the staff at the different locations.

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LO C A TIONS

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On Friday February 22nd, Group Office enjoyed after work hours lyming outside in the Courtyard.

Music was provided by our resident DJ -Trevor’s purple metallic buggy that played tunes all night with doors wide open!

Copperwood Pork was cheffed up by Kevin Smith and his team, sampling some of our new products - Prep’d roasts and Extra Lean Bacon, as well as Smoked boneless chops. PAN man Desrick Hamilton jerked yummy PAN Chicken served with National hardo bread.

Staff ran games of dominos and ludi all evening.

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l o ca t i o n s

W hite

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H all

Meet the people behind White Hall Farm The Whitehall Farm continues to blaze the trail within the Broiler Industry. Since its inception, the farm has employed hundreds of persons within Toll Gate and its surrounding communities.

Known for its status as having been the first farm in Jamaica where tunnel ventilation was conducted, fine-tuned and then rolled out to other parts of the world, Whitehall Farm has stood its ground amidst the challenges that the facility has been faced with during the past couple of years.

The facility itself could not exist without some strong, well-rounded individuals to man the day to day operations. A farm of this magnitude that is over 30 years old is no easy task to run, so meet the men and woman who form the current work force at Whitehall.

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Tiffany Stewart

There’s a saying that goes “Mi likkle but mi tallawah” and it is a fitting description for Tiffany. Being the rose amongst the thorns, Tiffany matches the other workers stride to stride with no task too big or too small for her to do.

Winston Wallace

Winston, also known as “Blacks” is the longest serving member of the team and can be regarded as the “head cook and bottle washer” for the farm. Winston has a very demanding yet polite personality which makes working with him easy.

Mark Wilson

A Production Worker responsible for night duties, Mark can be regarded as a humble and hard-working young man who always greets you with a smile. He is well rounded and can carry out his many responsibilities with minimal supervision… truly an asset to the team.

Markland Daley

Markland is currently the newest member of the team and he wasted no time to “LAND” his “MARK” literally on the team. Regarded as quiet and humble, he takes things one step at a time, and though not a man of many words his actions do speak loudly.

Whitehall Farm will always be regarded as a giant in the history of the Poultry Industry and we anticipate to see all that the future holds, so stay tuned to see what will be revealed in our next location feature.

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Did You Know?

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How Lent is Celebrated Around the World When you think of the Lenten season in this region - the Caribbean and in the US, a few traditions come to mind: not eating meat on Fridays, giving something up, or even doing something extra as a reminder that this is a holy time of year. While these traditions are all very familiar to us, all over the world, different people and different cultures are observing Lent in their own ways.

Lent in Different Cultures In the Middle East, for some Catholics, their fasting goes beyond not eating meat on Fridays. They fast throughout Lent, and in addition to meat also abstain from eating dairy, eggs, fish, olive oil, and alcohol.

In Russia, Christians also have an expansive fast where they give up all animal products and avoid oil and wine on weekdays.

In Germany, old Christmas trees are burned to welcome both Lent and spring. In some German villages, they also celebrate with elaborate processions and reenactments of the Passion. Germans also refer to Holy Thursday as Green Thursday and celebrate by eating green foods for the day, especially salads and spinach.

In Denmark, the traditional celebration before Lent is called “Fastelavn” and consists of eating many different of jam-filled pastries and children trying to break open a barrel full of candy.

The first kids who successfully smash it open are named “Cat King” and “Cat Queen.”

In Canada, while it is tradition in some cultures to eat pancakes on the Tuesday before Ash Wednesday, Canadians add their own twist by baking items into the pancakes. A person who finds a coin in their pancake will be rich, and the one who finds a ring will get married.

In India, the three days leading up to Lent are a celebration with music, dancing, and feasting all culminating in Mass. The celebrations are so extensive that Hindu and Muslim members of the community often join in.

In Sweden, Catholics also have pancakes on the Tuesday before Ash Wednesday, but they do not bake anything into the pancakes; instead they eat pea soup with them. In Ireland, since Catholics do not eat meat on Friday, it is tradition to eat fish soup on Friday.

In Mexico, the fourth Friday of Lent is a special celebration called “La Samaritana”. On this day people hand out water, fruit, and ice cream in honor of the Samaritan woman who Jesus met at the well and who gave Him water.

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The British Isles also have a famous Lenten tradition where people eat hot cross buns to symbolize the cross that Jesus suffered on.

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Burning Christmas Trees in Germany

La Samaritana celebrations in Mexico

Canadian Shrove Tuesday - Pankcake Day

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Voyage X CB Group Navigates the Unknown If you haven’t already heard, NEWSFLASH – 2019 is the final year for our FOCUS 3-year journey. And the next couple of months is all about Voyage X – Navigating the Unknown.

Voyage X is our CB Group expedition that began in October 2018 with the Leadership Retreat. In December 2019, we will end the expedition at “X” new discoveries, unexplored opportunities and new experiences.

“X” marks the spot where your departments and teams will be identifying new visions and ideas for the next 3 years (2020 – 2022). This is the next step to landing successfully in 2025.

Talk to your Department Leadership team if you need to learn more about Voyage X, Making Toast and Tom Wujec’s Wicked Problem Solving !

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top performing culture “Not only does strengths-based management create more engaged and positive employees, but it also facilitates higher productivity and job effectiveness that affects the bottom line.”

FIRST 360°.

NOW TALENT PLUS. DISCOVER YOUR STRENGTHS. COMING SOON TO CBG…

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Nutramix Volunteers Go Go‑Karting It was a cool Saturday in November when the 2018 volunteers of the Nutramix Double Six Championship fulfilled their need for speed!

The evening was one of appreciation for the volunteers who over summer last year, chose to spend their Saturdays working alongside our Nutramix farmers in the domino competition.

Competitive spirits really came alive when the volunteers who turned out to “Rocket Gokarting” in Portmore, all hit the track, overtaking and bumping one another, putting pedal to the metal as they each vied to finish the course with the fastest time.

After a fun few laps of racing, our volunteers spent time reminiscing on some of their favourite times in the domino competition over plates of food and drinks in hand.

The evening closed on a high when Brand Manager, Tina Hamilton recognized individual volunteers for their outstanding contribution to making the Double Six Competition a success.

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Go Green

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Ways to Save with Going Green Our environment is in dire shape, and we seem to be running out of everything while trash and pollution seem to never stop increasing. But trying to live a little greener can seem quite daunting. What more can we do? Where do we start?

Here is a list of basic entry points to a sustainable lifestyle that will not only go easy on the planet, but will go easy on your wallet, too. And who couldn’t use more money, right?

water wasted on every flush.

When you’re ready for a new toilet, install a low-flow, dual flush model.

4. Wait till you have a full load of laundry to wash if you’re using a washing Sustainability starts at home, in your household and in your neighborhood. To save maching. This saves both money by going green a little at a time, we suggest picking two or three things to water and energy on do off the following list that seem easy to start right away—and start doing them washing your clothes. And, this week. wash your clothes in cold water.

We’ll keep you posted with even more ways to save and go green, not just in the home, but in the workplace, or even when shopping.

5. Replace your light bulbs with Going Green In Your Home 1. Install sink water aerators. These are affordable and easy to install, and they greatly reduce the flow of water out of your sink, saving you money and water use.

2. Install low-flow shower heads. A low flow showerhead can significantly reduce the water coming out of your shower head without reducing water pressure.

3. Put a brick in your toilet tank. Make your old toilet into a low flow toilet by putting a brick (wrapped in a waterproof plastic bag) or a recycled plastic bottle full of sand into your tank. This will displace and reduce the amount of 20

LED lights. A small upfront investment in LEDs can save thousands of dollars (and a lot of energy) over the lifespan of these bulbs— which can be as long as 10 years! Buy them on sale and replace them slowly.

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Go Green

6. Insulate your hot water heater and your water pipes.

Pipe insulation and water heater blankets help your water heater to work less to heat your water, saving you money on electricity.

7. Keep your fridge coils clean. Do you clean the back/ underside of your fridge? All that dust might make it work harder than it needs to run efficiently.

8. Use washable rags instead of paper towels. Use old rags or kitchen towels to clean up messes around the house and cut down on the paper towels. This not only saves you a few dollars, but also saves trees and keeps paper out of the landfill.

9. Put all your major electronics on power strips. Even when they are “off”, TVs, electronic equipment, cable boxes, WIFI routers, and computers continue to draw electricity all day. Put them all on a power strip and shut them totally off at night or when you leave the house to reduce energy use and save money.

10. Shut off your computer and monitor when you are done using them. Unless your company backs up your computers at night on a network, there is no need to leave it on. If there is a nightly backup, then just turn off the monitor. Turn your home computer completely off when you’re done using it.

11. Unplug your cellphone when it is done charging.

Once that light turns green, you are just wasting electricity keeping it plugged in.

12. Use rechargeable batteries. Over time, invest in a full set of rechargeable batteries for all of your gadgets, remotes and smoke detectors in the house.

Recharging batteries keeps dead ones out of the landfill and saves you money in the long run. Buy them on sale and stock up over time.

13. Use both sides of computer paper. Once you print something and no longer need it, flip it over and print again on the other side.

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Recipes

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Copperwood Shoulder Roast Pork

 2 |  15 mins |

70 mins

INGREDIENTS

DIRECTIONS

1 tray pack Copperwood Prep’d roast

On the grill 1. Pre-heat grill to 500°F or turn on high heat for 10 minutes.

(flavour of your choice - Jamaican All Tings or Zesty BBQ or both!)

2. Cook the pork roast for 10 minutes on each side.

3. Lower temperature to 350°F (medium heat) or position pork roast away from direct heat, and cook for an additional 30-40 minutes until internal temperature is between 145°F-160°F. 4. If desired, brush BBQ sauce on roast during the last 10 minutes for cooking. We suggest Peppatree’s BBQ sauce.

5. Carve and serve immediately.

In the oven 1. Preheat oven to 350°F. 2. Put the pork roast on a rack in a roasting pan, skillet or any oven safe baking dish.

3. Roast for 20-25 minutes per pound, until internal temperature registers between 145-160°F - approximately 1 hr.

4. Place pork roast under broiler or in a 500°F oven for another 10 minutes.

5. Carve and serve immediately.

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Caribbean Passion Chub Ham and Corn Fritters

 4 |  10 mins |

INGREDIENTS

DIRECTIONS

¾ cup diced Caribbean Passion chub ham

1. In a medium bowl whisk together flour, baking powder, salt and paprika.

½ cup corn kernels ½ cup all-purpose flour

2. Separate the egg whites and beat until stiff.

Whisk together egg yolks and milk.

2 teaspoons baking powder

3. Pour the wet ingredients into the dry and combine.

¾ teaspoon salt

4. Fold in the ham, corn, onion and parsley. Fold in the egg whites.

¾ teaspoon paprika 2 egg yolks ½ cup milk 2 tablespoons minced onion

5. Fill pot with vegetable oil, approximately 2 inches high.

6. Heat pot to 365°F.

2 tablespoons minced parsley

7. Drop the batter (1 tablespoon size) into the oil, a few at a time, and fry until golden brown, 3–4 minutes.

2 Chippenham Eggs, separated

8. Drain on a rack or paper towels.

vegetable oil

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C e le b r at i o ns &Milestones

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Asahel Huie

Birthdays 1

Kimathia Kerr Darlton Gallimore

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Winston Wallace

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Alisha Dyer

Fitzroy Simpson

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Deshawn Fairclough

Yanesha Blake

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Rodney Campbell

Ricardo Debble

Dave McLean

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Ryan Davis

Vernon Graham

Althea Bignott

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Stephane Hurst

Carey Douglas

Rojie Johnson

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Cheryl Watt

Fitzroy Parchment

Claudette Wynter

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Sabrina Henry

Jerome Francis

Desmond Cargle

Karen Walter-Reives

Domannee Rodriques

Noel Anderson

Lynford Davis

Gerrard Heath

Shaunte Blair

Rollingtine Reid

Lamoy Pearce Michael Davis

Carol Christie

Andrew Young

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Karl Harriott

5

Tineal Grandison

Kimiko Vassel

6

Antwain Grant

Desmond Anglin

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Georgia Watson

Hardel Grant

George Williams

Kaydia Rowe

Millicent Douglas

O'Rane Gray

Roy Wedderburn

Patricia Nichol-Black

Richardo Richards

Paulette Hollingsworth

Jose Patrick

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Tushane Taylor 17

Damion Largie

Claude Dixon

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Janice Miller

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Priscilla Dennis

Marshall Green

Richard Crossley

Laurice Griffiths

Otis McLean

Trevor Thomas

Adrian Myton

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Alicea Gruber

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Averick Cooke

George Gooden

Donald Murray

Debbie Pasmore

Judeen O'Connor

Kadian Douglas

Arlondo Reid

Kellisha Webber-McLean

Devon Richards

Gregg Allen

Preston Francis

Melbourne Lowers

Nicholas Dawkins

Tanya Burrel

Jason Allison

Curtis Roach

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Andrew T. Brown

Demone Henry Rohan Thompson

Opal Wellington

Raheem Williams

Anthony Wedderburn

Tavaine Spence

Robert Williams

Shanice Edwards

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Dermaine Walker

Omar Gallimore

James Hall

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Seon Lawrence

Lester Johnson

Christopher Simpson

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C e le b r at i o ns &Milestones

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Movements S TA FF

Additions Khalid Burke

Marketing Coordinator Marketing, Group Office

Anique Mckie

Crop Care Assistant Agriculture, Imagination Farms

Cleopatra Beharie

Credit & Collections Administrator (Temporary) Finance & Accounting, Group Office

Shana Francis

Accounts Payable Clerk (Temporary) Finance & Accounting, Group Office

Anna-Gaye Walker

Assistant Accountant (Temporary) Finance & Accounting, Group Office

Sherika Fraser

Assistant Accountant (Temporary) Finance & Accounting, Group Office

Darraine Bryce Facility Worker - THC Distribution, Freetown

Nicholas Hutchinson Facility Worker – THC Distribution, Freetown

Kenya Pennant Facility Worker – THC Distribution, Freetown

Ricardo Benjamin

Althea Poyser

Production Worker Agriculture, Imagination Farms

Production Worker Agriculture, Imagination Farms

Farewells Kristi-Leigh Wilson

Project Coordinator Business Process Management, Group Office

Terol Broderick

Necole Poyser

Suzette Earle

Nicholas Ricketts

Antonette Fagan

Kenroy Robinson

Kadian Forbes

Georgette Rodgers

Production Worker Agriculture, Imagination Farms

Production Accounting Clerk Finance & Accounting, Field Office

Neco Foster

Domannee Rodriques

Sharon Nightingale

Production Worker Agriculture, Imagination Farms

Production Worker Agriculture, Imagination Farms

Production Worker Agriculture, Imagination Farms

Production Worker Agriculture, Imagination Farms

Production Worker Agriculture, Imagination Farms

Production Worker Agriculture, Imagination Farms

Production Worker Agriculture, Imagination Farms Production Worker Agriculture, Imagination Farms

Production Worker Agriculture, Imagination Farms

Lescia Golding

Jenise Samuels

Production Worker Agriculture, Imagination Farms

Production Worker Agriculture, Imagination Farms

Sabrina Henry

Kim Samuels

Production Worker Agriculture, Imagination Farms

Production Worker Agriculture, Imagination Farms

Shanicka Hinds

Garry Thomas

Errol Martin

Latoya Thompson

Production Worker Agriculture, Imagination Farms

Production Worker Agriculture, Imagination Farms

Machine Operator Maintenance, Imagination Farms

Production Worker Agriculture, Imagination Farms

Micheal Wilson

Rushena Pennington

Production Worker Agriculture, Imagination Farms

Production Worker Agriculture, Imagination Farms

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Marva Ritchie Sanitation Worker Sanitation, Lucea

Leisa Blair-Leslie Production Worker Production, Arnold Road

Damion Coleman

Sales Accounting Supervisor Finance & Accounting, Freetown

Andrew Barrett

Sales Support Specialist Sales, Group Office

Curtis Castle

Production Worker Production, Arnold Road

Transfers & Promotions Donald Delahaye Maintenance Supervisor Maintenance, Freetown

Tushane Taylor

Processing Supervisor Agriculture, Imagination Farms

Introducing...

Our new pre-seasoned line

prep’d IN PARTNERSHIP WITH

...BECAUSE COOKING IS EASIER WHEN YOUR PORK IS prep’d #KNOWYOURPORK

@COPPERWOODPORK