Chat Bout - The CB Group eZine - January 2021

T H E

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G R O U P

The Front Runner Cup Arnold Road Celebrating the Season Pulse Survey Results

#85 January 2021

N E W S L E T T E R

in this

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CB eZine

Issue

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Put Pork on Your Fork – Restaurants

6 10

What to know when adopting

Group Office Festive Activities

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Ham Fried Rice

Core Challenge Winners

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welcome CBG Family:

Welcome to 2021!

Finally, Phase 2 is here.

By now, hope you are all fully in tune with all the changes that have been happening in our company these past few months. A new year, new divisions, new teams, new positions, new benefits and so much more.

That must be our mindset for the future.

What does it all mean though? Simply, it means that there is a new way of thinking about our company and our future.

The Nest is coming.

Air Chill is coming.

World, here we come.

Our long term goal to make a difference remains the same, but our business environment is very different. On one hand we remain in the middle of a global pandemic and on the other, we are so close with The Nest. So, for us to make 2021 a successful year we have to be agile and adapt to the ever changing environment.

With that, wishing everyone a phenomenal 2021 filled with success, happiness, love and, of course, good health.

You may ask, “What does that really mean for me though? “and for me, it is mostly about our collective mindset.

In 2021 we must all think differently - bigger, more strategically, driven by data.

In 2021 we must all work differently - smarter, faster and with purpose.

In 2021 we must all act differently - challenging, collaborating and changing.

We must look at a world without borders and limitations and, with the foundation others have laid for us, we have no reason not to aim for the stars and beyond.

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Stay safe and….

Think Big,

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Brands

Who says ham is just for the Christmas?

Off the heels of the festive season, Caribbean Passion paired up with our CB Foods’ customer and caterer, Kerry Lyn of Patsy Lyn Caterers to show us how to make some quick but delicious meals with ham leftovers. After all, Christmas dinner tends to leave us with a bit more ham than expected, which makes for super easy breakfast bakes, sandwiches, quesadillas, savory soups and pastas packed with protein.

On Sunday January 4th, viewers tuned into our ‘Cooking with Passion’ Instagram Live at 5pm where Kerry was joined by our CB Foods boss, Andre Cooks. On the menu were better than takeout ham fried rice, a ham grilled cheese and a ham omelet, both spruced up with local pepper jelly. While pepper jelly and cheese are commonly used on charcuterie boards and cheese platters, the sweet savory pair make for the perfect trio when ham is added in the mix. We recommend a hot pepper jelly and a sharp cheddar cheese, or a fruity pepper jelly coupled with creamy brie for our smoked hickory ham.

Don’t have Christmas ham leftovers, don’t worry! If you want thicker slices, use our smoked chub hams or for thinner slices, grab a pack or two of our smoked hickory deli slices.

Check the recipe corner for Kerry’s ham fried rice recipe an give it a go.

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Here’s some other ham inspo from @andre.cooks

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Put

on your

Pork

Fork

Restaur ant Promotion

Off the heels of the Recover Together program, geared toward helping the restaurant industry recover, Copperwood Pork continues to support our restaurant customers by encouraging persons to Put Pork on their Fork when they’re dining out. Over the past quarter, we have featured 8 of our restaurant customers via digital promotion focused on three main pillars, knowing your cuts when you dine out, #TakeoutTuesday and promoting a Chefs’ Special with our customers.

Meet some of our customers and their hard-working staff behind the delicious pork!

Dragon Court is proud to have been opened for more than 20 years. “I just like to help people, that’s why they keep coming back.” Anthony Choi, Manager

Mr Anthony Choi

BBQ Pork Bun

Fromage created an all‑new Honey Garlic Pork Chops and a Crispy Pork Belly Bah Mi Sandwich. “I do my own menus and it makes me happy to create new dishes for customers to try. I trust the work that Copperwood does to ensure that safety is top priority” Lisa Chin, Owner & Chef

Dragon Court's Dim Sum Chef

Owner and Executvie Chef

Pork Sui Mai

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Crispy Pork Belly Bahn Mi Sandwich

Honey Garlic Pork Chop Special

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“In 1964 the Pelican Grill was founded, and ten years later, the company established its pension plan, the first for a small business like ours” Peter Scudamore, Managing Director

Chef Binns Showcasing Pelican Grill's Copperwood Specials

Judy Thompson & Marie Yap-Thomas

Houseboat Grill is open for business

Asian Glazed Pork Belly

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Asian Glazed Pork Loin Chops

Canton has been opened for over 40 years and it’s been passed down in the family. “We have fond memories growing up with our parents, cooking alongside them and learning secret ingredients.” Marie Yap -Thomas and Judy Thompson, Owners

Crispy Roast Pork

“Copperwood - it’s the fat content, it’s the meat content, it’s the colour of the meat, it’s the smell, it’s how it cooks, and it always comes out at the best possible quality” Chef Ramesh

Executive Chef Ramesh Maragh in action

Peter Scudamore, Managing Director

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“One of the greatest takeaways [from COVID 19]… it shows you want works for your business and what doesn’t work for your business. If you had any inefficiencies pre- COVID, they were exacerbated during COVID and it’s either you’re going to make the changes quickly and adapt or you’re going to sink” Chris Boxe

Co-owner of Chilitos Jamexican Restaurants

Houseboat's Grilled Pork Tenderloin with Cranberry Orange Coulis, Parmesan Cheddar Scalloped Sweet Potato Gratin, Butter Roasted Carrots

Fajita Jerk Pork Nacho Supreme

Behing the scenes at Kingston Jerk

Kingston Jerk's Jerk Pork

Let us continue to @SupportOurRestaurants and encourage #TakeOutTuesdays.

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During this season, so many people consider adding to their family by bringing home a furry friend. Puppies are often given as holiday gifts, which is great when they are cuddly and cute, but many of these holiday puppies end up in a shelter because the owners were just not ready for them.

Here are some things to consider before taking home a dog.

1. Take your time to make a decision

a. Whether you are a homebody or an outdoorsy person, a dog will change your lifestyle. Be sure you have calculated all that is necessary to take care of them before you decide. b. Do your research and make sure the type of dog you get fits in with your living situation. Eg. Don’t get a Labrador if you live in an apartment. They love to run and swim and jump. It’s unkind to have them locked up all day.

2. Make sure your wallet can handle it

a. Dogs cost money if you’re caring for them properly. b. Just like a baby they need vaccinations and regular visits to their doctor (vet). c. They will need TRUE-ly good nutrition geared towards their growth and development. d. Hair-cuts, nail trimmings and sometimes teeth cleaning can be done by a groomer. e. Training or obedience school may be necessary for an untrained dog. Otherwise you will also have to pay for chewed up shoes or damaged furniture. f. If you like to travel, ensure you have a trusted boarder with which to leave your dog. g. Other supplies like treats, toys, collars and leashes are important to add to the list.

3. Ensure your dog gets spayed/neutered

a. If you are not becoming a professional breeder, seriously consider this step. The dog population is at a critical level.

4. Ensure your dog will receive the best nutrition

a. Learn to read labels and check the guaranteed analysis of your dog food to make sure they are getting the best food for your money. Consider TRUE Puppy food which has high levels of protein for muscle development and a high fat content for energy. b. Never feed table scraps as they may contain items that can cause digestive issues or sickness. Be extremely careful if you feed raw or undercooked meats. c. Don’t feed your dog chocolates, onion, garlic, grapes, nuts or alcohol.

5. Dogs need exercise and entertainment.

a. A dog is a social animal and will need interaction. Make sure you have the time to give them to run, hike, play fetch at home or just cuddle.

Dogs can be your absolute best friend. So make sure you are ready to give them as much love as they are ready to give to you. When you are ready to adopt, check out our website to find your TRUE match at www.truepetmatch.com 6

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Ending the Year as

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Front Runner!

The Front Runner Cup @ Caymanas Park Ending the year with a bang, Front Runner, in partnership with the Supreme Ventures Racing Limited hosted the “Front Runner Cup” on December 5th 2020 at the Caymanas Park. With a purse of Two Million Dollars, trainers, groomsmen and racing lovers all prepared to win big, putting up their best maiden horses and bets.

As Front Runner’s largest sponsorship for a Caymanas Park race, the team pulled out all the stops to keep the day celebratory, allocating prizes and surprises for the owners, trainers and even the horses. To sweeten the pot, the winning groomsman and jockey were awarded $20,000, making their festive season even better.

While the Front Runner team placed their bets, and cheered on their favourite horses, it was Billy Whizz that came out as the Front Runner. While the jockey and horse prepared for their next race, Regional Sales Manager, Mr Winston Thomas presented the trophy and gift certificates to Wayne DaCosta, who collected the items on behalf of the groomsman and jockey, Anthony Thomas.

Following the success of the first The Front Runner Cup, the team promises to return to Caymanas Park with greater rewards and sweeter pot to win!

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A r n old R oad Celebrating the Season!

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We out there! But with a little fear! *insert side eye here* Being none other than “Vybz Location”, Arnold Road was not going to let COVID stop the fun …in a safe way of course!

With the ending of 2020 right around the corner, we did not get to party the true Vybz Location way, but nevertheless, we were thankful for the many blessings we received on a daily basis.

Keeping with safety practices and social distancing, we found new and creative ways to bond as a team.

Friday, December 18, 2020 we had our very own Christmas dinner the true Jamaican way, FOOD, FOOD and more FOOD! Of course it wouldn’t be Christmas without our mouth-watering Caribbean Passion Ham served with Christmas cake and Sorrel “Ehem Ehem beats chest “Ginga”!!!

Gratitude is a MUSS and what better way to say “THANK YOU” to the team, than having our very own, Dwen Gordon, manning the grill – PAN Chicken with Sorrel Glaze.

The week of events ended with prizes and surprises, and of course a Christmas Cake eating competition, no hands allowed. It was all laughter and excitement.

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cHrIstmaS fEstIvitIEs The Christmas Season was celebrated a bit different this year, but it still came with merriment and cheer with the activities that were planned for all to enjoy. There were several days of celebration which had persons getting into the spirit of the season and as a bonus winning prizes to their delight. Here’s a recap of our festivities, the memories we created and the fun we all had, especially our winners.

Monday: Tis’ the Silly Season The week started off with persons getting silly and coming decked out in their Christmas Attire. Our photographer captured some team members in their element as they smiled with their eyes and said “Cheese” from a distance.

Tuesday: Christmas Shenanigans The games began in the morning with persons testing their knowledge of songs for the season with the “Christmas Emoji Game”. With emoji’s as clues, many shared their guesses for the title of songs, only those with the fastest fingers, however came out on top and ten (10) persons were rewarded with sweet treats in a keepsake mason jar.

Our Winners: • Roxanne Isaacs • Nadine Hayden • Jhanel Spence • Keneshia Edwards-Henry • Tineal Morgan

• • • • •

Trevor Carnegie Marlon Graham Andrea Richards-Vendryes Yanique Henry David Williams

Some of our winners posing with their prize!

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Our afternoon session had a “Cake Off Contest”, which saw six (6) persons vying for the title of “Fastest Eater”. The competition was intense, but it came down to the wire between Rajine McIntosh and Marlon Graham. With only a few seconds between the two, Rajine came out on top as the winner and walked away with not only the title, but also a bottle of Bailey’s Rum Cream as his prize for 1st Place. Marlon didn’t leave empty handed for his position in 2nd Place, and was also rewarded, his prize a six pack Red Stripe Sorrel, a special nod to Christmas.

Marlon Graham (L) – 2nd Place, Rajine McIntosh (R) – 1st Place

Wednesday: Scavenger Hunt & Festive Feast It was an afternoon filled with speed, laughter and fun as persons followed clues around the Group Office to be led to the final spot where a special prize was hidden. At the end of the three rounds, these winners emerged with their prizes:

Lunch was served buffet style and it was more than “finger lickin’ good” as this Festive Feast had Christmas written all over it with a menu that brought all the tastes of the season with: Curry Goat, Honey Glazed Roast Chicken, Escoveitch Fish, Caribbean Passion Ham, Potato & Garden Salad, Fruit Cake and Sorrel. Even though we couldn’t dine together, it was truly a nice way to feast together with our CBG Family.

RND 1 WINNER JHANEL SPENCE

RND 2 WINNER MARLON GRAHAM

RND 3 WINNER PATRICK REID

Prize: Drive-in Cinema Tickets, Branded Tote & Water Bottle

Prize: Mr. Coffee Thermos, Drive-in Cinema Tickets & a Sweet Treat

Prize: Malta 6 Pack + Drive-in Cinema Tickets + Ferrero Rocher Sweet Treat

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Communication + Work Culture & Environment Results

Our second Pulse Survey took place in November and focused on two engagement categories: Communication and Work Culture & Environment.

312 team members participated and had the chance to be Recognized & Rewarded for being the FIRST PERSON to complete the survey or the FIRST DEPARTMENT to complete. BIG UP to our winners that came out on top!

KACIAN NELSON – ARNOLD ROAD

BUSINESS & TECHNOLOGY DEPARTMENT

Here are the statements that received the highest responses, plus statements that we need to work on and their related plan of action.

HIGHEST RESPONSES Communication Statement: “Emails are an effective way for me to receive updates on what is happening in the company.”

Result: 92% - Strongly Agree / Agree Strongly Agree 41.7% Agree 50.6% Neither Agree or Disagree 6.7% Disagree 0.3% Strongly Disagree 0.6% 12

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Work Culture & Environment Statement: “The COVID-19 safety measures put in place by the CB Group put me at ease when I come to work.”

Result: 86% - Strongly Agree / Agree Strongly Agree 41.7% Agree 50.6% Neither Agree or Disagree 6.7% Disagree 0.3% Strongly Disagree 0.6%

AREAS FOR IMPROVEMENT Communication Statement: “I depend on my Manager / Supervisor to give me updates on what is happening in the company.”

Result: 38% - Strongly Agree / Agree Strongly Agree 8.7% Agree 29.5% Neither Agree or Disagree 26.3% Disagree 26.6% Strongly Disagree 9.0% WHAT YOU CAN EXPECT • Increased use of the Digital Screens to also include streamlining content that is location specific and requires awareness on a location-wide level.

Work Culture & Environment Statement: “The company supports a balance between work and personal life.”

Result: 48% - Strongly Agree / Agree Strongly Agree 7.7% Agree 44.9% Neither Agree or Disagree 21.5% Disagree 19.9% Strongly Disagree 6.1% WHAT YOU CAN EXPECT • With the well-being of all employees being of high importance, the following new benefits come into effect in January: • 3 Personal Days • 3 Months Paid Maternity Leave • 10 Days Paid Paternity Leave • Promotion of holistic wellness. Supporting the physical & emotion well-being of all team members by making wellness services accessible to persons at their location.

COMING SOON: FEBRUARY PULSE SURVEY! 13

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CORE VALUES CHALLENGES – WINNERS Our Round 1 & Round 2, correctly answered all questions and were rewarded with: • Mega Mart and Fontana Gift Certificates

Phase 2 of our Landing Zone is now activated and with it, we launched CBG’s Core Values. We all were challenged to live out these values to Think Big, Be Strategic, Be Agile, Be Trusted and Grow Together.

Several persons came out on top as awinners in two of our challenges which allowed them to actively demonstrate these values.

ROUND 1 - WINNERS

While the latest challenges have ended, let’s make it a habit to keep living our core values as we move closer to our Landing Zone 2025, and beyond.

AGILITY Challenge This tested speed and precision, where persons had the opportunity to put their knowledge of CBG’s exciting news to quick use and be rewarded.

Name

Location

1. Marvin Messam

Freetown

2. Flora-Lee Griffiths

Lucea

3. Marvet Rhynie

Lucea

4. Christopher Parkes

Hill Run

5. Landy McCalla

Freetown

ROUND 2 - WINNERS

These fast-moving problem solvers dominated in our agility quiz and are proudly showing their prizes!

Our top scorers correctly answered all 15 questions in addition to the bonus questions to be rewarded with: • M.A.D Goodie Bag + Mega Mart/ Fontana Gift Certificates

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Name

Location

1. Andrea Richards-Vendryes

Group Office

2. Sharon Black

Newport Mills

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THINK BIG Challenge To close out our final challenge, persons had the opportunity to show their innovative and creative side by presenting new ways that plastic can be repurposed and get rewarded.

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Runners-Up Reward: $3,000 Gift Certificate (Fontana/Mega Mart)

Overall Winner (Most Votes) Reward: $5,000 Gift Certificate (Fontana/Mega Mart)

& CBGÂ Goodie Bag

Cecelia Williams (CB Egg Farms) Glistening Candle Holder

Michelle Rose (Arnold Road) with her Trendy Shoulder Bag, using recycled plastic bags.

Kristoffer Williams (Caribbean Hatchery) Festive Christmas Vase 15

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Level Up Christmas Mixer & Graduation

Level Up is CB Group’s first Management Trainee programme. The programme started in 2017 and consists of 3 levels of talented professionals who are on the path for future leadership positions within the company. To celebrate Christmas and reignite some team connection, the group ventured out to a top secret location on December 16th.

To the naked eye it doesn’t seem like much, but this venue is the future site of our new breeding flock, one of the designated major projects for Phase 2.

In the centre of open space, cool breeze, lush surroundings and occasional cow passing, the Group learned first-hand of impending organizational changes, new positions being added and of course, what to expect for 2021 under the leadership of Acting Programme Director, Shannon Haldane-Jones.

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Members of the Executive Team were also on hand to celebrate with the trainees and grab a beer or two with some juicy pan chicken and jerk pork.

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The cohort also saw it fit to congratulate and big farewell to 5 graduates from the Level Up programme, namely (from left – right): Tracey-Ann Taylor-Noyan – QA Supervisor Adrienne Smith, Assistant Manager – Sales Accounting Machel Wedderburn, Maintenance Supervisor Kayon Plummer, BPM Analyst Yanique Simpson, Senior Customer Care Coordinator

We know the sky is the limit for them who all shared openly about their experience and skills they have now learned as a result of being in the programme. Congrats again guys!

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Recipes

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Caribbean Passion Ham Fried Rice

 4 |  15 mins |

30 mins

INGREDIENTS

DIRECTIONS

White rice – 1 cup cooked, day old and cold rice. It helps to keep it from being mushy.

1. Scramble your eggs: Using 1 teaspoon of oil, scramble some eggs in a large sauté pan. Then transfer the eggs to a separate plate and set aside.

Vegetables – ¼ cup each of Green Peas and Carrots.

You can also add in other veggies of your choice

2. Sauté your veggies and ham: Return your sauté pan to the heat and sauté the carrots, green peas and ham until soft and set aside.

Eggs – 1

3. Stir fry rice: Turn the burner to high heat. Add 1 tablespoon of oil, the chilled rice, soy sauce and oyster sauce and stir. Then add veggies and ham and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies begin to brown slightly.

Vegetable Oil – 2 – 3 table spoons. Sesame Oil – optional

4. Remove pan from heat and stir in your escallion, sesame oil (optional), and scrambled eggs.

Soy Sauce and Oyster Sauce – 1 table spoon soy sauce & 2 table spoons oyster sauce.

5. Taste and season. Give the rice a taste and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.

Ham – 2 Cups cubed, Caribbean Passion Ham.

6. Serve! Then dish it up and serve nice and warm!

Green Onions – ¼ cup.

Garnish with sliced green onions

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Recipes

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CB Chicken Sweet Heat BBQ Quarters

 2 |  20 mins |

Ingredients: 4 CB Chicken Quarters 3 tbsp brown sugar 2 tsp black pepper, onion, garlic and ginger powder 2 tsp smoke paprika 2 tsp cayenne pepper ¾ cup BBQ sauce 2 small scotch bonnets

40 mins

Directions: 1. Thoroughly combine all dry ingredients and generously sprinkle all over chicken quarters 2. Refrigerate uncovered, 8 hours to dry brine chicken and dry out skin 3. Remove from refrigerator 30 minutes before roasting, to come to room temp. Preheat oven to 450°F. Pat dry and roast for 10 minutes, then drop the oven temperature to 400°F; and continue for approximately 20 minutes 4. Add BBQ sauce and cut peppers to a saucepan and gently simmer for 10 minutes.

5. Glaze chicken 3 times, returning to oven after each glaze; for 5 minutes.

6. Remove chicken from oven and rest for 5 minutes before chopping.

7. Plate and Enjoy!

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C e le b r at i o ns &Milestones

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Damion Smith

Birthdays

Tanisha Friginette

7

Tamesha Thompson

Sheryka Malcolm

Christopher Curtis

8

Vanessa Reid

Teddy-Ann Riley

Donville Campbell

Kadeem Harvey

19

Rekello Henry

Wayne Stewart

Joel Kerr

Javanni Roper

20

Oshane Angus

Laurel Gilbert

Kevin Christie

Peter Williams

Leticia Williams

Gary Wee-Ellis

Richard Graham

Tashie-Ann Stultz

Gloria Fisher

Sanjay Ashmeade

Theodore Dawkins

9

Laurence Roberts

Daniel Higgins

12

Kevron Reid

Dale Whyte

Faye Morgan-Byrd

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Horace Kent

David Colquhoun

Lamara Henry

Cleon Taylor

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Dalton Whyte

Marie Smith

Daphne Thompson

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Derrick Perrin

Stephanie Campbell

Leon Sanguenette

Nicole Hall

Stephen Harris

Otis Buckley

Osagie Williams

Richard Henry

Shakele Cribb

Delroy Byfield

SHANNAR HYDE

Andraw Carter

Kenya Pennant

Steve Walker

Bernard Drummond

Nicoy Malcolm

CHEVADO NELSON

Claudette Mckenzie

Alton Roberts

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Dean Palmer

Lamaro Lindo

Gregory Loton

Desmond Sullivan

Lance Nesbeth

Melvin Brown

Jodi-ann Thomas

Nakane Gray

Alecia Dixon

Kernnel Mcintosh

Clayton Fearon

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Natalee Reid

Andy Mccalla

Vernice Downer

Antwar Hanson

Christopher Harriott

Davian Francis

Dian Howell

Elaine Brown

Levelet McNish

Winston Green

Sherrol Brooks

Lori-Ann Lyn

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Craig Gordon

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25 26

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Kevaughn McKenzie

18

Clifford Reynolds

Jodi-Ann Johnson

Fay Malcolm

Janet Sawyers

Seantea Johnson

Roel Newell

Robert Davidson 20

Shaniqua Smith Shannika Marrett

Alex Morgan

Tennyson Arnold

Cassandra Brown

6

Sean Nugent

Greg James Uton Black

Christopher Sarju

30

Nekesha Wedderburn

Sheldon Smalling

Garfield Williams

Akeem Campbell

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C e le b r at i o ns &Milestones

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Movements S TA FF

Additions Moiya Chin Lyn Demand Planner Distribution Food Distribution Freetown

Farewells

Craigeon Pinnock Senior Manager - Sales Sales Food Distribution Group Office

Promotions/Transfers

Lawrence Cunningham Sanitation Foreman Sanitation Foods Lucea

Louise-Ann Douglas Customer Service Manager Customer Care Food Distribution Group Office

Carl Shaw Farm Manager Live Production Integrated Production Newport Genetics

Jabari Hemmings Production Worker Production Foods Lucea

Santino Longmore Technical Sales Representative Sales Animal Genetics and Nutrition Newport Mills

Allan Johnson Field Auditor Live Production Integrated Production Field Office

Delva Lilly Warehouse Attendant Distribution Food Distribution Freetown

Kaydian Johnson Application Support Specialist Business and Technology Shared Services Group Office

Sachel Christian QA Technician QMS Shared Services Arnold Road

Announcements Participate Today!

JANUARY 11 – FEBRUARY 5 21

9 @BADDAWGSAUSAGES WWW.ILOVECBFOODS.COM