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volume 1
UPCHAT
December 2014
a Message from The
PRESIDENT
As we approach the end of another year, we thank the Lord for His continued guidance and blessing on our operations. Amidst many challenges the Lord still sustains us by providing our business with new opportunities and showing us His unmatched favour. We also recognize the roles each of you have played in contributing to our Company’s growth. There continue to be advances in and improvements to our processes and products as we strive for excellence in all we do. As the leading poultry producer in the Caribbean, our Best Dressed Chicken Processing Plant recently brought a new spiral freezer on stream that has significantly impacted our product offerings to our customers. Our Best Dressed Further Processing Facility, including our Hamilton Smoke House brand, continues to provide high quality products, and have helped establish a stronger presence for us in the market for value-added products. We also completed the construction of new grain silos at the Best Dressed Feed Mill in Old Harbour which have significantly multiplied our grain storage capacity. Our Best Dressed Field Department continues to work diligently alongside our contract farmers to ensure that their birds receive the best care available and are raised according to best practices. To this end, the Field Department currently recognizes an outstanding farm/farmer each month as “Farm of the Month” based on its performance. Our team at Hi-Pro has worked tirelessly to re-establish our brand in the market, and rebuild the confidence of our farmers. Our Horse Feed sales have begun to rebound, and we thank them for their hard work. Overseas, our operations continue to grow and strengthen. In the last financial year, Haiti Broilers broke even; a remarkable achievement for such a “young” operation. Wincorp has been established as one of the largest exporters of fertile eggs in the United States and our U.S Operations have had record performance in production and sales. With all that has been given to us, we have also had many opportunities to “give back” to our communities. In July of this year we staged yet another Best Dressed Fun in the Son gospel festival in Portmore. We had our largest turn out yet, with some 80,000 patrons in attendance and near 3,000 commitments made for Christ. The Lord has undoubtedly been faithful. We wish to express our sincere gratitude to each of you for your contribution over the past year. As Christmas draws near, and we celebrate the birth of our Lord Jesus Christ, let us reflect on the real meaning of this Season. May His joy fill your hearts and homes. Wishing for you and your families a Happy and Holy Christmas. Christopher Levy
President & CEO 2
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Mesaj
Prezidan
Kom yon lòt fen dane ap rive sou nou, nou di Seyè-a mèsi pou jan li te gide nou e beni nou nan tout travay nou te reyalize pandan ane sa a. Malgre anpil defi, Seyè a toujou soutni nou nan tout nouvo opòtinite konpayi-a te jwen, e li ban nou anpil satisfaksyon ke nou pat espere. Nou rekonèt enpotans travay chak moun fè, e ki pèmèt konpayi-a grandi. Nap toujou kontinye fè pwogrè ak amelyorasyon nan kalite ak nan jan nou fe pwodwi yo, paske nou toujou chache fè sa ki pi bon nan tout sa nap fè. Kòm yon kompayi ki se lidè nan pwodiksyon poul nan Karayib la, abatwa Chic Poulet nou an, mete tou dènyèman yon nouvo frizè espiral a dispozisyon kliyan nou yo, ki fe nou kapab ofri yo yon pi bon pwodwi. Abatwa Chic Poulet ak mak “Hamilton Smoke House” nou an, kontinye bay bon jan kalite pwodwi, epi te ede nou nan fè nou parèt plis sou mache a. Konpayi-a fini ak konstriksyon yon nouvo depo manje poul nan izin ki nan Old Harbour, ki ogmenté anpil kapasite depo manje poul nou yo. Depatman teknik Chic Poulet nou an ap kontinye travay seryezman ansanm ak fèmye ki gen kontra avek nou, pou asire ke poul yo resevwa pi bon kalite swen, e grandi nan pi bon kondisyon ki genyen. Nan pwen sa, chak mwa depatman teknik lan chwazi fèm ou byen fèmye ki bay plis randman poul rekompensel kòm “pi bon fem ou femye pou mwa-a”. Ekip nou an nan Hi-Pro travay san pran souf pou retabli mak nou an sou mache-a, e rebati konfyans Fèmye nou yo. Lavant manje chwal nou yo rekòmanse ogmente, e nou di yo mèsi pou gro travay sa. Aletranje, operasyon nou kontinye grandi e ranfòse. Nan dènye ane fiskal la, Haiti Broilers te byen mache e sa se yon gro siksè pou yon kompanyi ki pa derapé lontan. Wincorp etabli kòm youn nan pi gwo ekspòtatè nan zafè ze fètil Ozetazini, e operasyon nou nan etazini te gen pi bon rezilta nan pwodiksyon ak lavant. Ak tout sa nou te resevwa, nou te gen anpil opòtinite pou nou te « pataje » ak kominote nou an. Nan jiyè ane sa, nou te gen yon lot festival evangelik Chick Poulet/ Fun in the Son nan Portmore. Se te premye fwa nou te genyen 80,000 moun prezan nan festival sa, epi preske 3,000 moun te aksepté Jezi Kris kòm sovè. Senyè a te fidèl kòm dabitid. Nou vle di chak moun ak tout kè nou, jan nou apresye kontribisyon’w pendan ane sa a. Kòm Nwèl ap rive, e nou pral fete nesans Seyè Jezi Kris, an nou reflechi sou vrè sinifikasyon sezon nwèl la. Se pou lajwa li ranpli kè nou ak tout kay nou. Mwen swete ou ak fanmi ou yon Jwaye Nwèl. Christopher Levy Prezidan e Direktè Jeneral
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UPCHAT
contributors Nicole Marshall Walker Michelle Lawe Sandra Simmonds Michelle Ambersley Stacy Moore Joane Bijou Frederick Paultre Annette Jackson Denise Johnson Captain John Richards Audrienne Deitrich Joan Forrest-Henry Avadaugn Sinclair Lorraine Kemble Nikolette Williams David Machado Gilmore Ferron Sharon Francis Levi Sharpe Ibett Remedios
team
EDITOR IN CHIEF Dr. Claudette Cooke Editor Danah Cameron Photographer Loren Henry Proofing Karla Davis Loren Henry Design & Layout Danah Cameron Loren Henry
THANKS
We wish to thank each person who contributed to this publication. Your input, whether through providing content or facilitating our access to relevant information, is greatly appreciated. The successful launch of this magazine would not have been possible without your efforts.
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fort ited ef n u e h d ct is t rs an is proje ate sponso h t g in t is in crea corpor itiative s t in n f d e o le id ed s Sector igned prepar nity re s e , u e t s a d m e iv h m n r is o f c ased cal d This P ampaig ntic lo and showc g. E! wide c ary talents o e T I h n t R io u t a U a an culin settin yle’ s to I FAVO unity reet-st ing the city resident t Y FI D m r ‘s R b m o O o c ition T t d VIC innercompet h in the g bran Team ’s h g in a n it s in e ic a w k k a e o r it ic m o h a hile inc participating each w ctual c ssed C s in the J w a e s r e m e r D a h e t fo T t s s the essed f 4 te for The Be urmet succe isted o The Best Dr er. ss orpora k-Up s e o C n n o o o g e g c r C in a t a r w e ing yle was rts in on a mbers: and ass l and S eet St fo e n e r s f t d r o e m S t n o s e s g 4 y n o K s, r in spo deliciou onsibilit . JF Mills, Gas P , p ouse, K n s d h e e r e k c e R t u ic a d h C W nities spot s pro 29th. Social held in commu the top e team ember t h v y t u o it b c , ll N s r A e y e in ion f inn Saturda tyle cuis Champ s ure o p t t a U e e fe k r t s ”! le Coo nique avourite reet-Sty ost u t F S m i f D o “ e o Th nly go t could o
Merry Christmas in French is ‘Joyeux Noël’ but most people in Haiti speak Creole which is ‘Jwaye Nwel’. Photo Above Front L-R: Simona Desanne, Stacy-Ann Moore, Elmise Lerise Back L-R: Werley Pierre, Nathalie Viersin, Ketteline Maurilus, Dave Fairman, Joanny Alexandre, Lawrence Alexander, Stephanie Dorvilus, Joane Bijiou, Kendy Pierre
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Christmas in Haiti is widely celebrated and anticipated by all. The big event of Christmas happens on December 24th, which is a very busy day; stores offer discounts and the streets are filled with shoppers buying new merchandise for themselves and the home. Children and teenagers go out to Christmas festivities which have become prominent with parties and concerts, they are also allowed to drink ‘Anisette’, which is a slightly alcoholic drink that is made by soaking ‘anise’ leaves in rum and sweetening it with sugar.
Some people attend the Midnight Mass service at their respective churches, while others go out in groups caroling through their neighborhoods. When Mass is over, all return home to enjoy the meals of the “reveillon.” The word “reveillon” is French for a Christmas or New Year’s Eve supper. The occasion is, however, more of a breakfast than a supper. The meal normally starts in the early hours of Christmas morning and lasts until the dawn!
Photo Below Front L-R: Duhamel Charles, Alexandra Jean, Serciphie Alphonse, Martine Leveille, Patrick Richardson Middle L-R: Robert Mais, Junior Mesadieu, Yves Neret, Carl-Eric Staco, Eddy Bonnaventure Marseille Sergaud, Louis Leonet, Evens Jean, Jean-Marc Seraphin Back L-R: Jean Emmanuel , Dilus Moise, Guy Charleverin, Jean, Michael Nelson, Damion Johnson, Robert Stewart
December 25th, which is the official Christmas Day, is usually a much quieter time where family and friends come together for feasts and drinking. In parts of the country where more impoverished families reside, various organizations can be found mobilizing their resources to distribute gifts, or host events to give these communities a something special at this time of the year. At Haiti Broilers the staff comes together for a Christmas luncheon and buckets with basic food items are distributed to our factory, farm and ancillary workers. Joyeux Noël et Bonne Année... Merry Christmas and a Happy New Year!
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From Your Credit Union
FINANCIAL TIPS “No matter how much or how little you are paid, you will never accomplish your dreams if you spend more STICK TO A than you earn. “ BUDGET
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SPEND LESS THAN YOU EARN
This tip is simple, but so many of us on the 26th of every month we are singing the “… as mi get the money it dun …” chorus. No matter how much or how little you are paid you will never accomplish your dreams if you spend more than you earn. A little cost cutting effort in a number of areas can see you reaping big savings. As such, we recommend a minimum savings of 5 to 10 percent of your net salary. Your Credit Union facilitates this by offering simple high yield products paid by salary deduction and incur only minimal fees if you excessed two withdrawals per month. We offer a Deposit account that yields 4% interest per annum that is paid on a monthly basis, or you have the option of opening a fixed deposit account with a minimum of $40,000. Interest on our fixed Deposit account is calculated on a quarterly basis. 10 10
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Create a monthly budget; take into consideration the unexpected/ miscellaneous expenses that one might incur. A budget is the cornerstone of a solid financial foundation and regardless of your income, one is not hard to create. Could you imagine a business becoming successful if it did not keep track of its income and expense? The same holds true for your personal finances. Your budget should be your best friend, creating a budget can assist you in identifying where your money is going and in allocating your income more appropriately.
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ESTABLISH A SAVINGS PLAN
Enough emphasis cannot be place on the fact that you need to “pay yourself first” and we will address the problem of the low savings rate in Jamaica. Waiting until you fulfill all your other financial obligations and then allocate the remainder to savings this is not financially wise. It would be best to have at least 5-10 % of your salary automatically deducted and deposited into an account that is not easily accessible via ATM. It would be advisable not to access this deducted funds for at least 1 year and if an emergency arise to use said funds as security for a loan with-in shares. According to Economywatch.com Jamaica’s Gross National Savings as a percentage of it Gross Domestic Product in 2013 was 15.9%
15.9%, Trinidad and Tobago’s was 24.7% while China was 47.1%. For this reason the Jamaica Broilers Group Co-Operative Credit Union has joined the national effort to provide the children of our memb members with a point of entry to the formal financial system and encourage good saving habits. The Credit Union offers two specific accounts (Treasure
Chest) designed for children 0-15 years: 1. Starlet Account 2. Wizard Account
Both accounts are tax free and each attracts an interest rate of 6% per annum. The Treasure Chest Account holder can also access incentives such as a scholarships and bursaries. Treasure Chest accounts are ideal for savings towards covering the cost of tuition, textbooks, uniforms, examination fees etc.
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ALWAYS PAY OFF CREDIT CARD DEBT
Credit Card offers are hard to resist but we must remember that credit cards have exorbitant interest rates that range from 39.5% to 49% per annum for JMD denominated cards. Cardholders must be mindful of how finance interest charges are calculated. Some financial institutions calculate the interest on the total amount due and not the total amount due less any payments made on the card. Credit card debt can become overwhelming. The Bank of Jamaica data as of May 2014 indicated that Credit Card debt was more than $28 billion, a significant increase over the same period in 2004 that was just under $7 billion. We recommend only using credit cards with rewards attached, and only for expenses already in your budget and for emergencies.
If the expense was not included in your budget ensure you identify another area cost reduction measures can be implemented so as to compensate for your emergency expense. If you must use your credit card, ensure you pay the bill in full before or on the statement date. If you have credit card debt and you are currently making minimum payments query if you can make payments above the minimum payment. This will save you thousands of dollars in interest charges and fees. If possible, check if your credit card debt can be converted to a short term loan. This will provide sufficient time to pay and at a significantly lower interest rates. Here are your Credit Union options for debt consolidation: • • • •
Loan With In Shares Loan Above Shares Staff Loan Unsecured Loan
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REVIEW YOUR INSURANCE COVERAGE ANNUALLY
Insurance is about managing risks, and often times too many persons are persuaded to pay an exaggerated sum for Life and Disability insurance. The amount of Life insurance you need depends on factors such as your source of income, your dependents, your debts and the lifestyle to which you are accustomed. It is also important that you have enough insurance
to protect your dependents and your income earning power in case of disability. The Jamaica Boilers Group CoOperative Credit Union offers numerous insurance options through our affiliates: A. Family Indemnity Plan Insure your entire family under one life insurance plan for one affordable monthly payment. FIP covers up to six family members with no medical requirements, no long application process or fine print. B. Loan Protection & Life Savings Insurance When you access one of our loans it includes added protection at no additional cost. Loan Protection Insurance pays up to $500,000 on your loan if you die or become totally or permanently disabled. This benefit is available to all our members under age 70. While we automatically insure your savings, both shares and deposit, Life Savings Insurance offers up to two times your savings in case of death and up to three times your savings in the case of dismemberment. C. Sagicor Health Plans Health is important and medical costs can be expensive. The Credit Union offers you many options if you are not currently on a plan provided by your employer. Plans range from as low as $1,212 to as high as $11,881 for employees only. The price will, however increase with the number of dependents added. Coverage includes a variety of Medical, Dental & Vision and other Emergency Medical services coverage.
UG H P U R G
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TIPS FOR MANAGING SINUSITIS: • • • • • • •
Treat nasal congestion promptly in order to prevent nasal infection Avoid inhalation of smoke Avoid drinking iced drinks Exercise outdoors to increase your circulation Get enough moisture in your bedroom at night Take hot showers when possible and inhale the steam Sleep in an allergen free bedroom
WAYS TO $AVE ON PRESCRIPTION DRUGS: • •
• • •
Shop Around Investigate the cost of generic drug versus the brand name drug. Generic drugs cost less than brand name drugs. Enroll in the National Health Fund (NHF) If you are eligible – Use the NHF card as your primary card. Ask your H.R. department for further information Never lend your health card to anyone, your health. card is FOR YOUR USE ONLY.
COST SAVING ON DRUG ITEMS:
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Generic drug
brand Name drug
cholesterol
cholesterol
Las-Simvastatin (20mg) $60.00/tablet
Zocor (20mg) $202.00/tablet
hypertension
hypertension
Ednyt (20mg) $32.00/tablet
Vasotec (20mg) $77.00/tablet
diabetes
diabetes
Glyburide (5mg) $1.75/tablet
Daonil (5mg) $18.00/tablet
allergies/sisusitis
allergies/sisusitis
DPH (25mg caps) $10.30/cap
Benadryl (25mg caps) $22.00/cap
cost savings
$142.00/tablet
$45.00/tablet
$16.25/tablet
$11.70/caplet
the best dressed chicken ham served with a spicy cranberry glaze Created by: Brian Lumley ingredients _______________ 1 Chicken Ham 20-30 whole cloves 6 preserved orange peels 12 cranberries method ____________________ 1. Place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the ham tightly with foil. 2. Bake at 325ยบF for 16-20 minutes per pound, until a meat thermometer registers 135ยบF. 3. Remove from oven, unwrap the ham and allow to cool just a bit as you will be removing the skin. 4. With a sharp knife, remove the skin leaving some of the fat still connected to the meat. 5. Score the ham diagonally, inserting the whole cloves and decorate with cranberries and stars cut from preserved orange peel in each intersection and apply glaze. 6. Increase the heat to 400ยบF and bake for 15-20 minutes longer until the glaze has caramelized and turned a golden brown. Watch carefully because glazing can burn easily. The ham will be ready when the internal temperature reaches 140ยบF.
glaze ______________________ 1 can jellied cranberry sauce 1/2 cup packed brown sugar 1 tablespoon dijon mustard 1 tablespoon chinese five spice 2 tablespoons pineapple juice 1/2 teaspoon ground ginger In a bowl, mix all ingredients with whisk until well blended and glaze your Best Dressed Chicken Ham.
s hank T g in v g, Gi win g, Gro Expandin
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In 1975, a young teenager found himself preparing to make a difficult journey. He would have to end his schooling prematurely and together with his little sister, find a new place to live. They travelled all the way from Mandeville to Spring Village, St. Catherine to stay with an aunt who was kind enough to take them in. Aunty introduced the youngster to Ansel Bryan -better known as “Turkey” in the community- who offered him a job doing yard work outside a little chicken plant in Spring Village. Seventeen year old Levi Sharpe set off to his new job, not knowing that The Best Dressed Chicken would become a staple in his life. Being a hard worker, it wasn’t long before he was promoted and proudly set foot inside the Plant to work in the Packing Room pulling chickens from various drop points and loading the lifter that would take the chickens up to the CutUp Department. Again, Levi did well and in a few years was moved upstairs to “Cut-Up”. The job was very fast paced as the entire chicken would need to be cut-up before the next bird came up the line. In 1987, Mr. Wiggan (then Production Supervisor) observed Levi and his co-workers and thought they would be sure to impress the management of Kentucky Fried Chicken, a brand that Jamaica Broilers was preparing to court. He assembled two teams of cutters and introduced them to the KFC Globe Saw. This was quite a daunting piece of machinery, as many had been nicked or cut by the blade, but Levi was not deterred. The first team went in and out… disappointed with their performance; but when they called for the second team, Levi was convinced that he and his coworkers would excel. Sure enough, when they were through, the KFC management was floored. They were convinced that Mr. Sharpe had made the best cuts they had ever seen for the brand; so much so that they gave him a voucher for lunch for himself and his team to dine at the KFC restaurant. Levi recalls, “That’s how we took the job with KFC from (that other chicken company)… I single handedly cut them out of business.” Fast and Fearless Levi spent the next 15 years cutting on the Globe Saw in a special department set up to manage cuts for the KFC brand. He became so adept at using the saw that he was deconstructing 22 birds in two and a half minutes! He was easily the fastest cutter on the saw, moving with such speed that he required two ladies (Beatrice Duffus and Evadnie Fearon) to pack the chicken parts coming off the saw to avoid a pile up. “Sometime I come late, but once my boss hear that Levi is here, he say, ‘Ok, I don’t have to worry’…When I spend half hour, I double all what who de ere before me do. And I neva get a cut yet from dat machine.” Mr. Sharpe, affectionately known as Bunny, eventually became the Fore Person and was even asked to fill in as Assistant Supervisor on occassion. For the most part he enjoyed his role, but he remembers a difficult time in 1998 when the plant had to be closed down for an entire month. The company was experiencing a shift in the way it handled plant operations and would have to make several employees redundant as they established their new system. Mr. Sharpe did all he could to prepare the workers for the coming redundancy period. “I run a survey before the redundancy take place and went over it more
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MEET
Levi Sharpe 39 ye ars with the best dressed chicken
than once and people said yes they want it (the redundancy payment). But when the redundancy come, dem say: Bunny, I didn’t want it!” There was a massive strike as many workers felt betrayed by the company, but Mr. Sharpe remained steadfast. Confident in his performance on the job, he was sure that he would be rehired when the Plant was ready to open its doors again. In October of that year, the Plant was reopened under new management. Several workers were offered re-employment, but for various reasons, many declined. Mr. Sharpe found himself with a brand new set of recruits that he would have to train to make the various cuts required, but in his usual fearless form, he set to work, teaching his new staff the techniques of the trade. Once the Department was established, he moved on, becoming the Contractor for Sanitation of the entire Plant. He was sent to Georgia, U.S.A. to observe the advanced sanitation methods in place there. Mr. Sharpe was pleased to implement what he learnt when he returned. Overcoming Obstacles Unfortunately however, the joy of his homecoming was soon overshadowed by tradegy. Mr. Sharpe while on his way to visit his father one evening, was stopped on the road and forced out of his car at gun point. He was shot in the back just below the waist as the gunman sped off with his vehicle. He managed to stop a passerby who agreed to take him to the Spanish Town Hospital. The bullet had exited through his stomach and surgery was required to repair the internal damage. Thankfully, the operation was successful and he awoke to see his family surrounding him the next morning. He spent quite a
while in recovery, but after many prayers he was sent home with two Panadol tablets and a bottle of white medicine to manage the pain. Months later, Levi Sharpe was back! He spent a few weeks in the Quality Department before being moved to Marination, run by Mrs. Jennifer Chin. He was eventually appointed team leader and remained in this position for a number of years. Mrs. Chin invited Levi to accompany her to Trinidad to learn some new cutting techniques to be implemented by KFC. For 15 minutes he watched the KFC trainers work and then picked up the knife and began cutting too. They made a slight adjustment to his posture to keep him from hurting his back, and within half hour he was up to speed. Popcorn Chicken, Zinger, you name it. If it was a KFC cut, Mr. Sharpe knew how to do it. “I train about 24 persons and whittle it down to 14 persons who could do the job. And that’s it; we have Zinger running the road now. I teach the staff how to cut Popcorn and Hot Wings too… I am very hard at Hot Wings; I can do it very fast.” Soon after, there was a new machine installed at the Plant that would require a quick mind and even quicker hands. Naturally Levi was the first choice. He became one of the first persons in the Caribbean to operate the Cari-Vaccuum Pack (CVP) machine and was so fast, that he could seal a box in 2.5 seconds; a record that no one else has been able to break. The idea man Mr. Sharpe not wanting to waste a single piece of chicken, was always looking for new things to do with the meat. “In 2000… maybe 1999, I look at all these cuttings we have around the place and I call Major Lewis (then
Plant Manager). We got to use this and make sausage. We have a lot of stuff that can make sausage. And it take ten years before we make sausage. And when I get shot and I was in hospital… Major call me and he said, ‘Levi, it’s coming on the road now’.” Levi also credits himself with the idea to offer cut up chicken for stewing. “I remember one morning I was standing and see all these parts and I say to him, boss this cannot work anymore… if we gonna make curry chicken or make stew chicken, then we have do it. And Steve Palmer (Plant Manager at the time) pick up the phone same time...” In addition to all he has done in Jamaica, he has also been instrumental in helping establish operations in Haiti. In 2012 Levi was flown to Haiti to teach the staff there how to cut, debone and package among other things. Years of service and dedication have made Levi Sharpe a well respected member of the Jamaica Broilers family. He has gone above and beyond the call of duty to serve his fellow workers and to contribute to the success of the company. “I am grateful for this plant. I lift my hat up to Mr. Levy and family about this plant. And anything I can say to Miss Chin too. She’s my motivator… If you want somebody and you call Miss Chin, first person that come to mind is Levi.” The tales Mr. Sharpe has to tell seem endless, as is his gratitude to all who have contributed to his growth. Only time will tell how many more stories he will amass in his days here… and at 55 years young, it is highly likely that he will have many more chapters to share on life with the Best Dressed Chicken.
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The Jamaica Broilers Cricket Team are the proud recipients of the trophy for the Most Disciplined Team in this year’s Business House Competition. Special thanks to our Sports Coordinator Annette Jackson, Coach Ephraim McLeod, Team Manager Aaron Daley and Assistant Manager Larry Crichton.
ABOVE: Lovely ladies Annette Jackson (Sports Coordinator) and Danah Cameron (Group Public Relations Officer) posing with members of the Jamaica Broilers Cricket Team as they show off their winnings at the Business House Cricket Awards held on November 28th. The gentlemen from left to right are: David Morgan, Marios Davis, Coach Ephraim McLeod, Odane Vassell, Fitzroy Bryan, Andrew Davis, Mickail Henry and Andre Henry.
name
achievement
dept
Mickail Henry
Most Wickets
BDC Stores
David Morgan
Most Runs & Business Embassador Trophy Sportsman of the Year
Cold Room
Mario Davis
One of the top bowlers with 4 or more wickets in an inning
Packing
Andrew Davis
Most runs in single innings in 20/20 Competition
Packing
Odane Vassell
Best Bowling Average
Guest Player
Fitzroy Bryan
One of the top half century scorers
BDC Sports Club
Andre Henry
Scored a century
KFC
Sports feature
Congrats to our cricketers
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From the Captain’s Desk:
For the Holiday Season ‘Tis the Season to Shop... • Travel in groups • Refuse rides with strangers • Avoid lonely roads and isolated areas • Set up speed dial on your cell phone • If grabbed, scream and run towards safety - Men must also run and shout
In the Case of a Robbery: • Cooperate with the robber’s demands for things you have • Look for an opportunity to run away • If you have to fight: fight hard and make a lot of noise • Do not allow anyone to force you into a vehicle against your will
A Note on Cell Phones: • Avoid anything to do with text while driving • Keep your conversations short • Keep your smartphone concealed • Hang up when you are getting into or out of your car, especially at home.
“Cell phone use makes you less aware of your surroundings” 26 26
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“Your (personal security) goal should be to reduce the temptation of someone committing a criminal act against you (or your property).” Public Transportation (for Ladies): • Use a trustworthy taxi company • Do not be the first person in a route taxi • Take another car if all passengers are men • If you are the last person in a taxi, call someone and tell them where you are.
For those who Drive: • Approach vehicle with keys in hand • Ensure roof light works • Inspect back seat • Drive off immediately • If hit in an isolated area, beckon and go to a safe place to exchange particulars
herb roasted chicken roaster
Created by: Brian Lumley
ingredients _______________ 1 8-10lb Best Dressed Chicken Roaster 1 gallon water 1/2 cup jerk seasoning 1/2 cup dried herb seasoning (basil, parsley, tyme) 1/2 cup brown sugar 1/2 cup salt 1/2 cup vegetable oil 1 cup chicken stock 1lb of Mirepolx Mixture (celery, carrot, onion) Preparation _______________ 1. Make brine by mixing salt and brown sugar in a gallon of water. Rinse chicken under cold water and submerge in the brine, leaving to soak for 24 hours. 2. Next day, mix together jerk seasoning, dried herbs and oil and leave undisturbed for 10 minutes. Preheat the oven to 425°F (218°C). Wash and chop vegetables, placing in the middle of large roasting tray. 3. Drain the chicken on paper towels and dry properly then rub the chicken with the spice mixture thoroughly (rub all over and in all cavities) and place chicken on top of vegetables. method ____________________ 4. Place chicken in preheated oven and turn down to 375°F (190°C). Cook chicken for 2 hours and 20 minutes, basting the chicken every 45 minutes with chicken stock. If you’re doing roasted potatoes, add them at the last 45 minutes to go. 5. Should the vegetables look dry, add a splash of water to the tray to stop them from burning. 6. To test if your chicken is done, insert thermometer at the thickest point of the roaster (it should read 165°C). 7. When cooked, cover the chicken and allow it to rest for 15 minutes or so. Good time to make your gravy!
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