Chat Bout - The CB eZine - June 2020

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CB Group | Recover Together CB Chicken Special at Juici Patties A Week of Thanksgiving

#78 June 2020

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A Week of Thanksgiving

Jerk Sausage Seasoned Rice

Egg Farm - Gifts and Gratitude

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welcome CBG Family,

Phew! What a year 2020 has been so far!

But, there is hope on the horizon and we can expect that with Government protocols implemented, we can embrace this new normal and regain the level of productivity and community we all once shared.

The past three months have blessed us with many silver linings. It gave us an opportunity for introspection and reminded us of the value of being grateful.

Today we are thankful for stronger family bonds and reminisce over the little things, like dropping the children to school, having a drink with friends, dining out to celebrate and worshipping at our church. Suddenly we realize that these little things aren’t so little.

As we begin to venture back out, we continue to build on this sentiment of gratitude by helping others who are not as fortunate to recover. We kicked off with “Say Yes to Fresh” where we boosted the agriculture industry to keep farmers employed by encouraging Jamaicans to buy with purpose and consume local produce. We continue to show our appreciation for those on the Frontline - the health, sanitation, security and media workers with tokens including meals, product packages and restaurant gift certificates.

Now, we’re happy to share our “Recover Together” initiative is assisting the restaurant industry get their businesses back on track. From cook shops to fast food to dine-in restaurants, we offer them extended credit terms, discounted product and marketing support. We can all do our part by visiting our favourite food stops, whether it be the PAN man around the corner, the cook shop tucked away on the lane, or that go-to fast food joint. Treat yourself to a meal and support a local eatery to revitalize the restaurant industry and the 50,000 jobs it supports.

We have truly grown in the face of adversity. Our appreciation for the many things that we once took for granted has given rise to a confidence in the knowledge that, even in some small way, we can always MAKE 1

A DIFFERENCE. I urge you to continue to effect change and to encourage friends, family, peers and your community to do the same. Let’s endorse these movements to buy local, support our farmers, our restaurants and other homegrown industries and see our actions bear fruit with the reopening of businesses, the reemployment of thousands and the recovery of the Jamaican economy.

Join in, spread the word and let’s RECOVER TOGETHER.

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to over 2300 restaurants and cookshops. The package includes flexible credit terms and product discounts of 10% to 20% to help ease the burden of the past three months, as well as marketing support to re-engage the dining public.

On the other hand, we will continue to thank Jamaica’s frontline workers who have kept the country’s wheels turning. We have employed some of our FS customers to prepare wholesome delicious meals as well as purchased gift certificates from restaurants as tokens of our appreciation to frontline workers across the island.

Help Drive Recover Together We ask that each member of the CB Group help to promote Recover Together. If you know a PAN man, a cook shop or a restaurant owner in need of support, direct them to:

Reviving the Restaurant Industry Together As part of our Make a Difference initiative, one way we have vowed to do this is to increase support for our customers. After having discussions with our food service customers, we found that a quarter of them said that they would not be in a position to reopen their doors without external help. Those that remained open by pivoting from dine-in to take-out experienced more than 60% decline in business and had to lay off about 50% of their workers.

Visit any of the following platforms: instagram @mycbgroup | @cbchicken | @copperwoodork www.mycbgroup.com | www.ilovecbfoods.com Click the link in the Instagram Bios or on homepages; complete the form and submit

At CB Group, we too have seen a tremendous decline in business but we are thankful that we have remained open and can extend support to our community.

Or email name, restaurant name, contact number to recover.together@mycbgroup.com

To help make a difference for and reconnect with our customers, the Group is investing $30 million to fast track the recovery of the restaurant sector through our ‘Recover Together’ programme.

A CBG Recover Together team member will make contact within 48 hours to share the package details and begin the process based on the contact’s needs Together we are stronger and as our economy rebounds we are excited to collaborate with an industry that has been good to use for so very long.

Two-pronged The initiative comes from a place of gratitude. On one hand, we will thank our FS customers who have been there with us throughout the years by offering a package

Follow instagram @mycbgroup for updates.

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CB Chicken Special at Juici

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Now available at the following Juici Beef Locations: Albert Town, Trelawny Christiana, Manchester Discover Bay, St. Ann Mandeville, 3 Manchester Guinep Tree, May Pen Main Street, May Pen Clarendon Park, May Pen Morant Bay, St. Thomas Yallahs, St. Thomas Old Habour, St. Catherine Bog Walk, St. Catherine  Port Henderson, Portmore West Street, Port Antonio Santa Cruz, St. Elizabeth Junction, St. Elizabeth Luana, Black River Spaulding, Clarendon Kellits, Clarendon New Kingston Windward Road, St. Andrew Half-Way-Tree, Kingston Manor Park, Kingston Liguanea, Kingston

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Salted Pork Belly the better salted pork What you should know Myth: “Salted Pork Belly should look more pink in appearance, just like pigs’ tail.

Concern: “It’s not salty enough” Response to both: Wrong. Copperwood Farms is proudly ahead of the curve when it comes to reducing the level of nitrites in our production to 60% in alignment with the Bureau of Standards Jamaica (BSJ), the USDA and Canadian regulations.

What does that mean?

It means that Copperwood adds less salt to the product in comparison to other Jamaican salted products, as well as in comparison to some imported pork products. However, the team cures the product for longer.

So what impact does the reduction of nitrites have on the product? āā Less pink colour āā Less salt Less additives with Copperwood: āā Did you know that producers of imported pigs tails often use food colouring in their products which enhances the pink colour? Copperwood Farms proudly does not use food colouring (one less additive!) āā We do not use phosphates in our formula. Another less additive! Plus, too much phosphates in one’s system can depress the kidney function.

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Tip from Chef Andre Sewell (@AndreCooks): While you should not compare the colour of our salted pork belly to that of pig’s tail, when you’re cooking it, feel free to cook it as you would with pigs’ tail – you can first boil it to rid some salt and then cook. Add it to your stew peas or whatever delicious dish you’re making.

Spread the word with family, friends and customers, to help them KNOW THEIR PORK.

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Here For Our Customers With less time on the farm and in the farm stores, the Nutramix Livestock Support Unit went the extra mile to continue supporting our farmers, even throughout these challenging times.

As many farmers struggle to cope with the new norms brought on by COVID-19, our veterinarians and livestock specialists worked to ensure our local farmers had access our technical expertise. With Safety top of mind, the team continued to visit farmers across the island, conducting Artificial Insemination (A.I) in goats and dairy cows while, maintaining the overall health of our farmers’ herds and flocks.

Due to the public restrictions our team wasn’t able to visit every farm physically so to ensure that no farmer was left out, we increased our social media presence on all platforms. Providing more valuable technical advice on livestock production and directly with them in real time.

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To make the virtual and digital experience even more impactful the livestock team is planning to move all workshops and farm visits online. sharing visual examples of dos’ and don’ts in livestock production. We believe this help bring our customers and closer to us as we stay safe and maintain social distancing. Shout out to the Livestock Support Unit and our Technical Sales Reps who continue to find creative ways to support our customers. We see you going above and beyond is serve our farmers as they feed Jamaica.

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B odles F reetow n C aribbea n H au lage Grace Pop Up

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There was something special for our team members to look forward to in June as Grace popped up at several CBG locations with special offerings.

Here are some highlights from staff: “It was a good initiative, based on the fact that most of us had the opportunity to experience the variety of products that Grace offered on spot.”

“The Pop Up offered reasonable prices so we really couldn’t resist from purchasing.”

“It was well received because of the convenience it offered. Items were brought to us instead of us needing to go the supermarket in the pandemic.”

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Thanksgiving Gifts & Gratitude Much gratitude was felt at the CB Egg Farm during the week of thanksgiving as team members beamed and posed with their gifts on “Water-Bottle Wednesday” and “Tote-Tally Thursday”.

With time to reflect on the many blessings that life had to offer, several persons stopped and shared on the gratitude board what they were grateful for all so all could see and share in the joyful moment.

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Market Day at Group Office

With Market Day in full swing at the Group Office, a few of our team members shared their thoughts about the initiative and how their experience has been thus far:

Keshena James Q What were your first thoughts when you heard about this initiative?

A Good news, I was excited to know that I could shop right at my ‘door step’- less hassle Q How has this initiative helped your location?

A It has lifted the burden of having to go to the market in this pandemic. Persons are able to purchase their fresh produce at their own comfort.

Q What were your thoughts about the produce supplied?

A The produce has been very fresh and they offer a wide variety Q Any other comments that you would like to share?

A Great initiative, this should happen even after COVID19

Alicia Gardner Q What were your first thoughts when you heard about this initiative?

A My first reaction was YES, I don’t have to go downtown; this is so convenient Q How was it received by the team members A I believe that it was well received, especially with social distancing protocols Q How has this initiative helped your location?

A I suspect that people’s moods were lifted because of the convenience and grateful to the company for hosting this.

Q What were your thoughts about the produce supplied?

A On average, the produce and variety were really good as the ‘market’ varies with availability Q Any other comments that you would like to share?

A Keep Market Days coming 12

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Rose Miller Q What were your first thoughts when you heard about this initiative?

A My initial thought is that it is a great idea, for person like me, I really don’t go to the market too often, very convenient Q How was it received by the team members?

A Other team members seemed to be a little enthused Q How has this initiative helped your location?

A Not sure if the initiative had helped the location Q What were your thoughts about the produce supplied?

A The variety was okay. I had liked the produce from the second farmer as his items looked fresher, he was more organized, although a little more pricey.

Q Any other comments that you’d like to share A I hope that it can still continue, I would really support this initiative 13

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Sherrol Brooks Q What were your first thoughts when you heard about this initiative?

A When I first heard about it I was extremely excited in light of the novel corona virus pandemic.

Q How was it received by the team members?

A TThe idea of the market days was very well received of our team members here at the Group Office.

Q How has this initiative helped your location?

A This initiative has helped my location immensely because we no longer have to leave the comfort of our compound to purchase fruits and ground provisions. We get it right at our location.

Q What were your thoughts about the produce supplied?

A I would have liked more variety and some prices could have been more competitive.

Q Any other comments that you’d like to share?

A It is a very great initiative and if possible I would love for it to continue for the long haul

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Thanksgiving Week

#GratitudeIsAMuss Monday May 18

Tuesday May 19

Wednesday May 20

Thursday May 21

Friday May 22

Sunday May 24

Make a Difference Monday

Thank you Tuesday

Water Wednesday

Tote-ally Thankful Thursday

Feel Good Friday

Streaming Sunday

TOTE-ALLY THANKFUL THURSDAY, presented another day of gratitude expressed by CBG as each team member received a CBG Make A Difference branded tote, to use in our shopping experiences.

CBG’s Annual Thanksgiving Service was done a bit differently this year due to COVID-19 restrictions.

Having a physical gathering was not possible, however this created the opportunity for two firsts: a scheduled Thanksgiving Week of Activities across the CB Group and a Live Stream Thanksgiving Service, which was facilitated by the Webster Memorial United Church.

FEEL GOOD FRIDAY, allowed us to share some of the things that we were grateful for by writing on our one of a kind Make a Difference signs.

Each day there was an opportunity to pause, reflect and be thankful, while also sharing these moments in the #for-the-people channel on #SLACK.

STREAMING SUNDAY, brought us all together online to hear an inspiring sermon delivered by Reverend Astor Carlyle and receive a special virtual greeting from our very own CEO, Mark Haskins.

Here’s a quick look back on what took place:

A few takeaways from the service: 1. “Start by doing what’s necessary, then do what’s impossible, and suddenly you’re doing the impossible.” CBG is doing the impossible, for with God all things are possible.

2. Seek opportunities to give: a smile, a word of encouragement, a meal, hope.

3. Proper perspective is crucial in times of crisis.

4. What attitudes and attributes are you displaying during this season? āā Humility (power under control) āā Faith āā Faithfulness

MAKE A DIFFERENCE MONDAY, allowed us to reflect on the mission the company has taken and also share what “Make A Difference” meant to us.

THANK YOU TUESDAY, had us motivated to find at least 3 team members and compliment them on a job well done.

WATER-BOTTLE WEDNESDAY, had each team member receiving a special CBG “thank you” token of a CBG Make A Difference branded water bottle to ensure we stay hydrated. Remember, water is life!

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5. Cast your cares on God for He cares for you, be anxious for nothing.

6. During this time - Test POSITIVE for faith, KEEP DISTANCE from doubt & ISOLATE from fear.

Gratitude Signs

Live Stream Service

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Thanksgiving Week

Tote Giveaways

Water Bottle Selections

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Something new

for Your Birthday Is your birthday coming up? Well start the celebration early because we’ve added something new to the Birthday Gift Options in BAMBOOHR! Now you have the opportunity of selecting a FONTANA GIFT CERTIFICATE as your gift from CBG.

Here’s a quick reminder of the steps: Choose your Birthday Gift

Log into BambooHR

Fo to the Benefits Tab

Click Update Birthday Gift Option

Go to the Birthday Options Table

Choose your Gift

Remember we’ll need birthday requests at least 2 months ahead of your birthday to help us manage the process.

Log into BambooHR and select now!

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Feeds the Frontline On June 3rd, Marketing, Sales and an army of amazing CBG volunteers begun the journey of giving back to frontline workers island-wide on behalf of the CB Group.

The first stop was Tower Street Correctional Centre Downtown where almost 800 goodie bags of chicken and pork were donated to the staff who have been working relentlessly during the past months. Next was the JUTC Downtown Hub in the middle of busy Parade where 200 drivers received delicious hot meals prepared by

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CB Foods customer Silver Bowl. Tender stew chicken with produce that support our local farmers - pumpkin, green banana, yam, sweet potato and plantain filled their bellies. One driver shared, ‘CB, if yu eva know say this is the first mi eating from morning, thank you!’.

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June 5th saw the team head to St Catherine Adult Correction Centre where over 400 packages were given to staff.

While on June 9th, it was a breezy day in St Ann in the beautiful area of Bamboo as the team visited the Hill Top Juvenile Correctional Centre. Staff received packages for over nearly 300 meals. Then at St. Ann’s Bay Hospital, staff received goodie bags for 800 meals, and it was a pleasant surprise to see their freezer stocked with CB Chicken.

On June 10th we ventured to Annotto Bay Hospital where 100 staff members received donations, followed by those at Port Antonio Hospital in beautiful Portland. The hospital CEO shared her words of appreciation while other staff were in awe and humbled by the hundreds of personalized hand written notes from our CB family to theirs, sharing ‘The fact that CB took the time to personally write all of these show the type of people that work there.’ Over at Port Maria Hospital, one nurse shared, ‘No one usually remembers us out here but you came all the way from Kingston to personally drop off the donations…’.

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June 16th saw the team head to Manchester where staff at both the Mandeville Regional and Percy Junior Hospitals received cooked meals by China Delite. Before heading back to Kingston, the Recover Together team visited the New Broughton Sunset Rehab Correctional Centre where workers received goodie bags filled with chicken and pork.

We’ll share the more of the visits in the July ChatBout!

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Big Up to our Volunteers – Recover Together “Thank You” Cards

A special BIG UP to our volunteers who took the time to write personalized notes on 4,000 “Thank You” cards to persons who are on the Frontline. As part of the CB Recover Together initiative, these cards are going to healthcare, correctional facility and waste management workers in additional to some of our own CB and NM customers such as retailers and farm stores who have been open over the past couple months.

THANK YOU VOLUNTEERS for making a difference in this meaningful way!

Arnold Road Ann-Marie Linton Aundrez Pusey Cheryl Watt Claudia Clarke Khemois Bryan Kimberly Brown Marvett Smilley Michelle Rose Newton Gurrell Sachel Christian Robinson Tashoy Barrett Valomin Rose Carib Haulage Anna-Kay Hibbert Elizabeth Ida Cain

Rowena Currie Sanya Parkinson Sasha-Gaye Turner

Trudi-Ann Muir Vinton Bucknor Yanesha Blake

Group Office Adrienne Smith Alecia Dixon Dannah Ennis Jhanel Spence Keshena James Kimesha Brown Rose Miller Shannon Haldane-Jones Titanya Clarke Tora Cowan Veron Miller-Burton Veronique Campbell

Newport Genetics Andrea Jennings Ashaine Francis Bartlett Powell Chevon Carridice Damion smith Devon Murray Kameika W-Lloyd Letica Williams Marlon Spencer Na’dine Dawson Rickardo Mellis Shaniqua Smith Tomyo Williamson Yuhkari Vassell

Lucea Adrian Campbell Ann-Marie McNiel Barbara Lee Flora-Lee Griffiths Kaydia Rowe Kerry-Ann Rose Marvet Rhynie Melrose Clarke Quasian McGill Shanaye Crooks Tashmarie Hall

Field Office Florette Palmer Geneva Allen Sherene Fraser Sherona Gyles Stacey-Ann Francis Stacey-Ann Vaughan Freetown Landy McCalla Melrose Coore Opal Wellington

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Newport Mills Beverley Scobie Carol Beckford Desmond Brown Sharon Black Susan Brown Sushanna Whiteley Tracey-Ann Taylor-Noyan Vinlital Lee

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Caribbean Passion Jerk Sausage Seasoned Rice

 4–6 |  15 mins |

INGREDIENTS

DIRECTIONS

6 tablespoon coconut oil

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1 pack Caribbean Passion jerk sausage (3 links)

2. Heat the oil and add the sausages sauté until they start to brown

½ cup onion chopped

4. Cook until the veggies begin to soften

½ cup Sweet pepper chopped ½ cup Tomatoes chopped 6 Garlic cloves shredded 3 tablespoon Ginger shredded 1 tablespoon Smoked paprika 1 teaspoon Curry powder 1 teaspoon ground allspice 2 cups basmati Rice 2 cups Coconut milk 2 cups Water

30 mins

Cut the sausage links into slices

3. Add the onions, sweet peppers and tomatoes 5.

Add the smoked paprika and curry powder and cook for 2 minutes

6. Add the rice and stir, making sure to completely coat all the grains with flavoured oil 7. Add the coconut milk and water, salt, sugar, scallion, garlic, ginger and thyme 8. Bring to a boil, then reduce the heat to very low 9. Cover and cook for 20 minutes 10. After 20 minutes turn off, the heat but allow the rice to remain covered and steam for another 8-10 minutes 11. Remove the thyme leaves Fluff the rice and serve hot.

1 teaspoon Salt 2 teaspoon Sugar ½ cup Scallion chopped 6 thyme sprigs

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CB Chicken The Perfect Roast Chicken

 4–6 |  20 mins |

INGREDIENTS

DIRECTIONS

1 CB Whole Chicken (or a CB 8 cut Chicken)

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3 medium sized carrots 4-6 potatoes 1 bulb of garlic

Preheat the oven to 220°C

2. Place the Carrots, potatoes, garlic and rosemary in a large roasting tray 3. Drizzle with oil, season with salt and black pepper, toss well and spread out in an even layer

Extra virgin olive oil

4. Rub the chicken all over with a pinch of salt and pepper and a drizzle of oil. Stuff the chicken cavity with the lemon and thyme, and then place it in the tray.

1 whole lemon

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5 sprigs of fresh rosemary

5 sprigs of fresh thyme Sea salt Black pepper

Reduce the oven temperature to 200°C, then add the chicken and roast for 1hour and 15 minutes, basting intermittently with the pan juices. Continue Cooking until internal temperature of chicken is 75°C

6. Once cooked, transfer the chicken to a board, cover it with foil and leave it to rest for 10 minutes.

7. Carve up the chicken and serve with the roasted veg. Delicious with a green salad on the side.

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Herman Adlam

Birthdays 1

Marisa Morgan Jeremiah Anderson

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RAHEEM REID Roy Green

Glenmore Scott

Sharon Stewart-Clarke

Dennis Smith

Keron Brown Danree Delancy

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Ricardo Rodway

Sharon Black

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Tashmarie Hall

Kenneth Bailey

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Marsha Smith-McBean Phillip Clair

Diana Nelson

Maleek Bishop

RAMESH MILLARD

Shernett Williams-Nelson

DeAndre Brown

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Tashauna Richards

Andrea Watson

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Michelle Robinson

Kirk Morgan

Anneshika Smith

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Nicanor Forbes Patrick Fuller

Carlton Jobson 3

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Ricardo Mighty

Mark Thorpe Delroy Walters

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Cornoel Walker

Jacqueline Pickersgill

Courtney Hector

Gladstone Lee

Linton Reid

Tomyo Williamson

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Kacian Nelson

Rayon Messam

Beverly Passelle

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Nigel Grant

Christine Rowe

Nordia Waugh

Dwayne Thompson

Peta Gay Washington

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Shawna Smith

Iraline Williams

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Keisha Roache-Francis

Arelda Green-Anderson

Junior Fearon

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Tajae Hunter Jermaine Hewitt

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King Robinson

Cassandra Francis

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Candy Pottinger

Jammar Alvaranga

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Roshayne Dougall

Johnoi Barnes

Sedeana Peters

Joy Wallace

Stephanie Scott

Wayne Dale

RADJAY RHINEY

Joey Green

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SEWAYNE LEWIS

Jessie Brown

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Suzette Dawkins - Gregg

Trudi-Ann Muir

Whitney Wright

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Scilda Morris

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Aneshia Whittaker

Hubert Bell

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Carlos Buckley

Devon Murray

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Devon Dennis

Etheline Harris-Clarke

Franklin Bundy

Icyline Shackleford

Joan McKie

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Movements S TA FF

Additions

Promotions

Transfers

Kevan Malcolm Trade Experience Specialist Regional Development Shared Services Group Office

Nigel Grant Fleet Services Coordinator Fleet Shared Services Arnold Road

Oral Wallace Livestock Support Specialist Livestock Support Livestock and Animal Feeds Newport Mills

Roger Ricketts Shipping Coordinator Distribution Crops Harvest Hub

Dr. Sydonnie Gyles Animal Health & Welfare Manager Live Production Foods Field Office

Wilfred Lopez Live Haulage Manager Live Production Foods Field Office

Errol Parkes Shipping Clerk Live Production Foods CB Egg Farms

Farewells

Cecelia Williams Team Lead- Production Live Production Foods CB Egg Farms

Robin Perkins Retail Experience Manager Foods Sales Group Office Felix Onumah Production Worker Production Livestock and Animal Feeds Newport Mills Marvin Hazzard Stevedore Production Livestock and Animal Feeds Newport Mills

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