November EDITION . #36
THE CB GROUP NEWSLETTER 03
PAN Finals
06
jamaica food and drink festival
11
Pork Production Workshop
Table of CONTENTS
1 3
welcome
pan takes over half way tree
6 9 11 13 19 21
jamaica food and drink festival
making the cut journeys to montego bay
pork production workshop
nutramix domino tournament
congratulations tushane taylor
thank you to our egg farm and qms teams
Welcome I
went to address school children in West Kingston on Heroes day. In between the children singing their songs that originated in those streets, I could see a look of hope in their faces as we dispelled the myth that nothing good ever happened here. I finished the quotes from Marcus Garvey urging them to take control of their own destiny with positive thinking so that they could “accomplish what they will”, so that they could plan to LEAP into the future, as we have been urging our own teams to do. Then I turned to leave. A young lady with two large plaits and dressed in her well starched school uniform followed me to the car. She came to thank CB through me, for what we had done for her and her family. She was from a single parent home with two additional siblings. They lived with their mother in the foot hills of Lawrence Tavern. She explained that her mother, as a single parent, got money to support the family and sent them to school from selling the chickens, ordered from Newport Mills through the Farm Store in Stony Hill and how her mother had persuaded the same farm store, which provided the feed, to sell her flats of eggs over the counter. Every month the mother would buy 300 baby broiler chicks to put in one of two 30’x10’ pens she and friends had built in their backyard. There was a third 10’x10’ pen not far away that had 40 brown egg layers in it. She purchased those once per year. They got the Nutramix feed from a farm store in Stony Hill with the yellow and blue Nutramix sign out front. A pickup van that operated as a taxi transported and delivered the 20 bags of feed each week to the house. There was a little store room for the feed next to the chicken houses. Water came off the zinc shed into a tank. Luckily it rained in the hills almost every day so that water had not proved a problem. Every morning, before running to catch the bus to the Darling Street bus stop net to Carnation Market, she would help her mother to feed and water the chickens. On slaughter weekends she would help her mother to fill the orders for fresh chicken. The finished chickens were not slaughtered all at
welcome
once because there was only a little freezer for their home use. They would trust them out when they reached a saleable weight as they were sure to see the purchasers at church, at the farmers meeting or in the village square to get some of the money owing. She knew how to help lodge it at the local farmers’ co-op bank. We should never forget that 35% of chicken and eggs consumed in Jamaica are produced in this way. Our strategy should be to reinforce it – never to destroy it. We are creating work and teaching people to feed themselves. Most of all we are building self-esteem. While teaching people to help themselves they in turn are helping the country. They, after all, are doing something good and worthwhile. The entrepreneurship skills thus developed will perhaps be of as great a benefit to them as the reading, writing and arithmetic that they learn at the end of that daily bus ride. And we can be content that our mandate to serve, to be good corporate citizens, is being fulfilled. And they and the rest of the country will remember CB, the household name that helped them along the way.
Dr. Amiel
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takes over Half Way Tree!
For the first time ever, PAN took residence at the Half Way Tree Transport Centre which hosted the Grand Final on October 30th. With a great T-shaped stage the centred focal point of the event and the 28 competitors’ booths bordering the inside of the venue, smoke and jerk aromas clouded the terminal. Crowds gathered as Emcee Dufton ‘Duffy’ Sheperd entertained patrons with dancing, singing and eating competitions, triva questions and tons of giveaways. Kevin Downswell kicked off the evening’s exciting entertainment package and fans grew excitedly. Meanwhile patrons also flocked the Pan men and women to purchase their Pan chicken, as well as juicy Bad Dawg Sausages and Copperwood Pork. There’s no doubt that persons certainly came out with their appetites! Khadine ‘Miss Kitty’ Hylton then took the stage from MC Duffy and she certainly had the venue captivated with her soaring energy and admirable humility. More fun competitions took place as patrons vied to win prizes from sponsors and other giveaways. The Transport Centre echoed roars as a gentleman took the stage to propose to his girlfriend in front of the thousands of cheering onlookers and their young child - what a PAN Proposal it was! The ‘Fluffy Diva’ Miss Kitty then introduced artiste Sanchez who gave a truly wicked performance of his top hits. By 7pm it was that time to announce the winners. All competitors lined the stage along with Brand Manager Alicia Bogues and sponsors. Along with the CBG, sponsors National Bakery and Jamaica National coupled to give cash prizes and all sponsors gave goodie baskets and other giveaways to winners and all contestants.
around the brand in 30 days — cb chicken
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Big
up Grand Champion Terry Ann Davidson from St Ann
2nd Place Vandyke Bernard from Hanover
3rd place Cassius Gayle from St Ann
The mood was then set for next artiste Taurus Riley who took the stage and had his fans singing every word. To end the night, the King of the Dancehall himself, Beenie Man walked out in his signature look suit and shades, gave his signature laugh, and the crowd went ballistic. The vibe was reminiscent of an old-school stage show that had everybody ‘railing up’ to classic reggae and dancehall tunes. The night was truly memorable for the CB Group and we cannot thank all the volunteers and other persons who played their part in having PAN 2016 be an absolute success! around the brand in 30 days — cb chicken
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around the brand in 30 days — cb chicken
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around the brand in 30 days — cb chicken
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The food affair delights Kingston’s taste buds With an exciting line-up of back-to-back gastronomic events, JFDF was certainly the talk of the town after October 30th. Pork Palooza kicked off the affair at the beautiful Historical Gardens where renowned names such as Colin Hylton put unique twists on the juicy white meat. Our very own Dominic Pearson lit Copperwood’s Road Hog, serving up finger lickin’ cola BBQ ribs but it was Gariel Ferguson who walked away with the champion Top Hog title, having the majority crowd votes with his mouth watering dish - “Lone Bone on Corn Pone” slow smoked pork ribs on a savoury popcorn pone muffin topped with crispy pork belly and powdered bacon - soooo yummy! Crisp was a crowd favourite at the Gardens at the Pegasus with some returning chefs such as Mark Cole, and Jacqui Tyson. Guests celebrated Mondavi’s 50th anniversary at Vintage, nestled in the hills of Kingston 6 where headlining Chef Oji Jaja concocted a fabulous six course menu, and Stix & Stones at The Ruins at Mona Visitor’s’ Lodge had patrons indulging in sumptuous entrees on skewers and bold spirits. Meet Street, Jamaica’s only food truck festival had families and friends turn out to celebrate the rise of Jamaica’s food truck scene with everything edible on wheels. Picante hailed gourmet exotic spice blends at the Kingston Polo Club from the likes of Tamarind Intercontinental, Fromage Gourmet Market and international guest Chef Brad Kilgore who won the hearts and bellies of those who attended. We’re proud to have some of the country’s most talented chefs be ambassadors for CB Foods, proudly displaying endless ways on how to create delicious dishes. JFDF has certainly placed Kingston on the map as a culinary destination of the Caribbean, making another giant LEAP for the CB Group. around the brand in 30 days — jamaica food and drink festival
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around the brand in 30 days — jamaica food and drink festival
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journeys to
Montego bay with beans, panko crusted pork chops, and jerk pork sausage pasta cheese tortellini pasta with pork Bolognese sauce.
As a vital initiative of Copperwood’s #KnowYourPork (KYP) campaign, the two-day Making The Cut (MTC) seminar intended to educate, train and inspire those in the trade and food service industries regarding all things pork, held its second staging at the Montego Bay Convention Centre (MBCC). Day 1, October 12th targeted meat room supervisors, butchers, wholesalers and retailers while Day 2, October 13th was geared toward chefs, restaurant owners and folks in the hotel industry. Similarly to the first staging of MTC in Kingston earlier this year, USSEC consultants Fradbelin Escarraman and Julio Chaves were invited as guest presenters. Chaves talked about important factors such as genetics, feed intake and feed quality, health, storage and preparation standards. Guest butcher Allan Chavarria skilfully demonstrated the correct ways to carve carcasses so as to obtain the ‘perfect cuts’, eliminate waste of meat and maximize profit for retailers. Guest Chef Charlie McKenna who trained at New York’s Culinary Institute of America and is the owner and head
chef at Lillie’s Q named “Best New BBQ Restaurant in the Country” by Food & Wine magazine in 2011, was also invited to present at MTC. Copperwood Pork’s Brand Manager Tina Hamilton kept the crowd interaction going with question and answer segments and giveaways. Eyes brightened and savoury aromas inhaled as the MBCC’s Head Chef brought out a massive roasted pig along with delectable dishes for the pork lovers like BBQ pulled pork leg
around the brand in 30 days — copperwood
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Do you know how to make the cuts? For more information on the KYP campaign, visit doyouknowyourpork.com.
around the brand in 30 days — copperwood
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Pork Production Workshop a success in Ochi Pork Production Workshop (PPW) wheeled around for a second staging, but this time in Ocho Rios on October 11th at Rooms Resorts. The event focused on sharing the CB Group’s knowledge about sustainable pig farming with local farmers. As part of the #KnowYourPork campaign, the educational seminar brought farmers face to face with the Nutramix sales and livestock teams. NPM Drs Patrick Craig and
around the brand in 30 days — nutramix
Gabrielle Young delved into the topic of common diseases regarding Jamaican swine operations and Dr Young demonstrated the proper techniques of artificial insemination in front of the observant attendees. USSEC presenters Fradbellin Escarraman and Julio Chaves were invited to the seminar and Julio spoke of the importance of pig nutrition, pig health and proper record keeping.
Of course in true CB style, there were raffles and fun giveaways and an interactive question and answer segment where farmers were able to voice their concerns and queries. As it was NPM’s Standford Hamilton’s birthday the day before, he was surprised with a cake at the seminar, much to the delight of everyone else in attendance! Check out the day in photos.
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around the brand in 30 days — nutramix
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Farmers across Jamaica continue to drop 6-love Nutramix’s domino tournament continues to make waves parish to parish as it leads up to the grand final on November 12th in Kingston. With the entire country preparing for Hurricane Matthew’s arrival the weekend of October 1st, the tournament set for Westmoreland that day was postponed to October 22nd. Luckily, Jamaica was spared the full force of the system which grew to a disastrous category 5. In spite of the weather, Dom Tourney was back in effect the following weekend on October 8th, having pulled up to Dinthill Technical High in St Catherine. There, Host Dufton ‘Duffy’ Sheperd energised the crowd as farmers and other patrons turned out with their game faces on in hopes of walking away as Regional Champion.
around the brand in 30 days — nutramix
The tournament then made its way back east to farm store Aldor Distributors in Temple Hall, St Andrew on October 15th and teams came in their greatest numbers since the regional in St Thomas. Out in Westmoreland on the 22nd,players also came out early and excited to play at Manning’s High. With speaker boxes and the cant-miss blue domino tables laid out, our farmers were more than ready to pose. At each tournament, contestants are given goodie bags with t-shirts, caps, rags and other gifts. MC Duffy livens the crowd with mini-contests such as - who can lift a bag of Nutramix feed above their head the longest or who can do the most push-ups. Lucky winners walk away with a bag of feed or a set of dominoes. What you know ‘bout stamina?!
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Congrats to the triumphant winners from each parish who managed to take home $50,000 in cash, trophies and Regional Champion titles. St Catherine: Team ‘Future Kid’ – Keishion Grant & Lance Lawrence St Andrew: Team ‘Bull’ – Lincoln Watson & Ezekiah Tyrell Westmoreland: Team ‘Team Senior’ – Laumond Senior & Damian Lewis Thank you to our volunteers and supporters. Feel free to come out to support and enjoy the day at the Final! November 5: Anchovy High (St James)
Final
November 12: UTECH (Kingston)
around the brand in 30 days — nutramix
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around the brand in 30 days — nutramix
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TAFF STAFF STAFF STAFF STAFF STAFF STAFF S
November NAME Kay-Dian Edwards
DATE 1 3
14
4
Kayon Plummer
Carla Doyley
Claudette Whittle
16
Fabian Malcolm
17
Olive Cunningham
Caneal Saunders
18
Walter Plummer
Mark Haskins
Claude Robinson
6 7
Carlene Morrison
8
Tanika Hoarde
Kimani Ferguson
Ann Marie McNeil
Venice Henry
Roland Whitter
Anthony McKenzie
9
Dowen Ebanks
10
Noel Abrahams
Brian Turnner Clive Brown
19
Fitzgerald Keyes
Danieka Wright
Kerry-Ann Bailey
30
Dwayne Grant
Donna Clarke
Donovan Taylor Carl Shaw
29
Roshane Saunders
Melrose Coore Colin Kerr
28
Marvin Brown
Vivalyn Henriques Ricardo Jarrett
5
27
Carol Beckford
Bryan Dryden
Dominic Pearson
DATE
Derval Coke 15
Sanya Parkinson
Shelly-Ann Francis
NAME
Steve Thompson Tracey-Ann Taylor-Novan
Keven Silvera Michael Smith
Garth Channer Angella Marks
DATE
Anthon Bucknor
Kemar Harrington Beverley Scobie
NAME Paulette Davis
BIRTHDAYS
11
Dennis Authurs
20
December NAME
DATE
Ricardo Wilson 21
1
Patrine Parks Nicoy McFarlane
22
Garnett White
2
Jasen Lawrence
Cecilia Williams
23
Velton Gooden
Delloyd Pinto
24
Wilfred Lopez
Devon Senior
Valomin Lemont-Rose
3
Stacey-Ann Harley-Green
Zaccheus Henry
5
Allan Johnson
Tino Wright
Aliberth Coke
7
Valdimare Henry
Dorlton Reid
25
Gabrielle Young-Vaughan
Jermaine Jones
26
George Clarke
Elvis Gray
27
Sylburn Thomas
Ryhan Hall
Shawn Campbell
12
13
Shurnette Williams-Davis Coretta Anderson
14
Donovan Edwards
Appointments, Promotions & Farewells Arnold Road Oral Cole......................Stores Clerk, Stores Davian Francis...............Maintenance Technicians, Maintenance Freetown Michael Gilles................Maintenance Technician, Maintenance Garth Anderson.............Refrigeration Technician, Maintenance Group Office Stephanie Campbell......Group Manager - People & Culture, HRD Newport Genetics Nadine Dawson.............Administrative Clerk, Live Production
cb big ups — birthdays + staff announcements
Newport Mills Jermaine Jackson..........Production Supervisor, Production Victor Barracks..............Production Accounting Clerk, Finance & Accounting Group Office Kathryn Royes................Project Manager Kathryn joined the group with a mandate to save the Company a ton of money! She knocked off this goal‌ and saved us far more. Permanently on a diet but a foodie at heart, Kathryn left us on October 7th to embark on a new journey with her family. We thank Kathryn for her invaluable contribution.
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Creating Bonds
in Our Communities 18
Congratulations to Copperwood’s Tushane Taylor A month at Louisiana State University Our very own Tushane Taylor, Production Supervisor at Copperwood Farms is back at work after spending a month at Louisiana State University (LSU) working in College of Agriculture food processing labs as part of his master’s theses. Tushane, set to complete his master’s degree in Food and Agro-Processing Technologies in December 2016, has a specific interest in Food Engineering and Product Development. Tushane happily undertook the opportunity after having been invited by his lecturer of Food Engineering, Professor Subramanian Sathivel, to conduct research with him at LSU (where he is a resident lecturer).
Was it your first time to Louisiana? Yes this was my first time. What was your average day like? The average day started 5:30am as I was a bit away from the university and the bus system was poor. I would have breakfast at 6 (if I didn’t have breakfast, I would probably forget to eat the whole day). I would arrive in the lab at about 8:15 then consult with my research supervisor Prof. Subramanian Sathivel, updating him on my progress, adjust formulations, run analysis like brix, water activity, microbial analysis, pH, texture analysis and such. Doing a 1-2 year research in 1 month meant a lot of sleepless nights. Even when I was in my hotel room I would be reading and planning the next day. Tell us about your research My thesis is still under construction, but I wanted to mask the taste of salt in the Oral Rehydation Fluids (ORS)
our community — copperwood's tushane taylor
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to help children take their full dosage, to treat sicknesses such as diarreah that lead to dehydration. Many children (and even adults) refuse to drink ORS because of the bad taste. So my research included putting the ORS in gelatine (similar to a Jello-o like product) where salt is already in the gelatin matrix. This would reduce the salt, mask the flavour and allow persons to swallow rather than chew the product. What would you say was the absolute highlight of your trip? The highlight was the moment I completed the creation of the product, and we had a taste test amongst ourselves in the lab. The salt was barely detected and I was over the moon! Also, the product has an opportunity to be patented, and my paper, huge potential to be published. What are some of your favourite things about the city? Louisiana was fun, the people are warm and very helpful. I didn’t get to go New Orleans as planned but I enjoyed the lab and getting my work done so Object Bingo!
A big congratulations to you Tushane. We’re very proud of you and are inspired by your story - a true reminder to the CB family that our dreams are goals that can be reached.
our community — copperwood's tushane taylor
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National Quality Award:
CB Egg Farm On October 12th, 2016 at the Bureau of Standards of Jamaica National Quality Awards ceremony and banquet , the CB Group’s Caribbean Hatchery Ltd was named a National Quality Awards (NQA) Ambassador in recognition of its ongoing leadership in quality and food safety. CB Eggs Farm Ltd won the National Quality Awards for the newly created National Quality Award for excellence in quality in agriculture. To the hardworking QMS teams, management and staff at the Eggs Farm, we thank you for your continued perseverance and commitment to excellence. You have made your CB family extremely proud. This accomplishment is yet another superb milestone in the CB Group’s leap to our vision for the future.
our community — thank you to our egg farm and qms team
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and tid-bits 22
Copperwood The Perfect Porchetta Ingredients: •
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• • • • • •
A 5lb piece of Copperwood pork belly, skin on 1 trimmed 2-3 lb boneless, centre-cut Copperwood pork loin 3 tablespoons fennel seeds 2 tablespoons crushed red pepper flakes 2 tablespoons minced fresh sage 1 tablespoon minced fresh rosemary 3 garlic cloves, minces Kosher salt
recipe corner — the perfect porchetta
Directions:
1. Put belly skin side down with loin in centre. Roll belly around the loin so short ends of the belly meet. If any of the belly or loin hangs over, trim meat. Unroll; set loin aside. 2. Toast fennel seeds and red pepper flakes in a small skillet over medium heat until fragrant (about 1 minute). Tip spices into a bowl; let cool. Finely grind spices and transfer to a small bowl along with the sage, rosemary and garlic; set fennel mixture aside. 3. Assemble porchetta according to steps 1-5 below. 4. Refrigerate roast uncovered, for 1-2 days to allow skin to air-dry; pat occasionally with paper towels. 5. Let porchetta sit at room temperature for 2 hours. Preheat oven to 500°F. Season porchetta with salt. Roast on rack in backing sheet, turning once for 40 minutes. Reduce heat to 300°F and continue roasting, rotating the pan and turning porchetta occasionally until an instant-read thermometer interested into centre of meat registers 124°F, 1½ - 2 hours more. If skin is not yet deep brown and crisp, increase heat to 500°F and roast for 10 minutes more. Let rest for 30 minutes. Using a serrated knife, slice into ½” rounds.
To assemble:
1. Set belly skin side down. Using a knife, score the belly flesh in a checkerboard pattern 1/3” deep so roast will cook evenly. 2. Flip belly skin side up. Using a paring knife, poke dozens of 1/8”- deep holes through skin all over belly. Don’t be gentle! Keep poking! 3. Using the jagged edge of a meat mallet, pound skin all over for 3 minutes to tenderize which will help make skin crisp when roasted. 4. Turn belly and generously salt both it and loin; rub both with fennel mixture. Arrange loin middle of belly. 5. Roll belly around loin; tie cross wide with kitchen twine at ½” intervals. Trim twine. Transfer roast to a wire rack set in a rimmed backing sheet.
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Caribbean Passion Smoky Glazed Ham with Pepper Jelly Ingredients:
Directions:
• • • • • • • • • • • • • • •
1. In a large saucepan, bring the stock, water, cola, wine, sugar, honey, vinegar, onion, ginger, carrot and chiles to a boil. Simmer over moderately high heat for 20 minutes. 2. Add the coriander and fennel seeds and peppercorns and simmer until reduced to 4 1/2 cups, 15 to 20 minutes longer. 3. Strain the sauce through a fine sieve into a heatproof bowl. 4. Meanwhile, preheat the oven to 375°. Set the ham skin side up in a 12x15” roasting pan and pour half of the sauce on top. 5. Roast the ham for 1 hour, basting with the sauce in the pan every 15 minutes. 6. Pour the remaining sauce over the ham and roast for about 1 hour and 30 minutes longer, basting the ham every 15 minutes, until glazed and an instant-read thermometer inserted in the thickest part registers 120°. 7. Transfer the ham to a carving board and let rest for 15 minutes. 8. Discard the skin from the ham before slicing. 9. Serve the ham with the Pepper Jelly.
•
3 cups chicken stock or low-sodium broth 3 cups water 2 cups cola 1½ cups Pinot Noir or other dry red wine ½ cup brown sugar ½ cup dark honey ¼ cup red wine vinegar ½ sweet onion, thinly sliced ½ cup thinly sliced fresh ginger 1 carrot, thinly sliced 5 small dried red chiles 1½ teaspoons coriander seeds, crushed 1½ teaspoons fennel seeds, crushed 1½ teaspoons black peppercorns, crushed One 8-pound, Caribbean Passion bone-in smoked ham Pepper Jelly, for serving (suggestion: Kelly’s Homemade Pepper Jelly)
recipe corner — smoky glazed ham with pepper jelly
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As we look forward to the annual CB/UWI5K coming up on the 13th, we think about the run, the vibes, and the festivities. But… what about after the dust has settled? Let’s not forget the real reason behind the sweat and struggle for some of us as we cross that finish line. Who are some of the students who benefit from your participation?
Meet some of the faces behind the CB/UWI 5K scholarship
Kelly Jo Hewitt Daling Pursuing: BSc in Economics & Management Studies. Hearing the good news: “I felt truly blessed, honoured and privileged because it meant that I now had the opportunity to attend the UWI to pursue my dreams and attain my goals.” Future: “I plan to use all the knowledge and skills acquired to contribute to the development of Jamaica”.
Jordan Hazle Degree: BSc in Banking & Finance, Economics
Shanice Mullings Status: 4th year student at the Faculty of Medical Sciences
Type of scholarship: Sports (Jamaica National Team in Table Tennis)
Type of scholarship: Sports. Shanice had learnt about the scholarship from her football coach.
After the phone call: “I was so happy… it was great news”.
Before the news: “I was feeling the pressure of trying to get financial assistance”.
did you know — cb/uwi5k scholarship recipients
Jovany Clarke Future: Banker, Financial Assistant or Economics Teacher Sports player: Table Tennis What the scholarship meant: “As an athlete not having to worry about academic fees…. this scholarship has aided me to focus directly on my education and also playing the sport that I love.”
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Walk Good, Run Great For Education Register for Team CB! 250 m go f pe
r e gg
Kids’ K
Sunday, November 13th, 2016 @ 7:00AM Assembly Hall, UWI Mona Campus $1,500 adults | $1,000 children (4-10) | includes T-Shirts & Breakfast Register by November 4th to guarantee your shirt size
Amazing prizes to be won
Proceeds in aid of scholarships and the development of sports Ask your Facility Coordinators for registration forms Copperwood Lucea Flora-lee Griffiths • Arnold Road Marilyn Folkes • Group Office Tanneithia Findley/Sharine Bonner • Newport Mills Carol Beckford Pork Store Charmaine Flemming • Imagination Farms Donia Nembhard • St Ann Agency Carolyn Taylor • Egg Farm Kenrick Mattis • Peninsula Farms Sherene Fraser Sales Support Specialists (roving) Ryan Silvera • Newport Genetics Robert Hunt • Caribbean Hatchery Paula Plummer • Freetown (cold storage) Ricardo Wilson