10282022 WEEKEND

Selecta Russian crowned Stoli DJ Competition winner

By JEFFARAH GIBSON | Tribune Features Writer | jgibson@tribunemedia.net

contestants mixed and played their way through the competi tion, however, in the end it was Grand Bahama native Rashuan “Selecta Russian”

EIGHTEEN

only to switch it up and drop in a few unexpected tracks.

At times during the performance, Selecta Russian stepped out from behind the decks to hype up the

They praised all three finalists and also offered critique on how they could improve for the next time around.

“What you did was brilliant. You told everyone exactly what the

Laing who emerged victorious in the 2022 Stoli DJ Competition.

The three finalists – DJ Tayo, DJ Lil Bones, who returned this year for another stab at the competition, along with Selecta Russian – pulled out all the stops last Friday at the Island Luck Studios.

Each of them performed a 20-minute set to engage the crowd and wow the judges. Their perfor mances had to be radio-friendly and include a cross of at least seven genres, including R&B, hip hop, soca, Bahamian music, dance hall, Top 40 hits and pop music.

All three finalists exhibited skill fully entertaining performances, but Selecta Russian delivered an engag ing and high-energy set that had the crowd’s attention from start to finish. His versatility, skillful mixing and coordinated stringing of music became evident as his set progressed. And in true deejay fashion, he teased the audience with samples of songs

crowd and engage in a playful antics.

He also gave out his CDs to the judges, at which point the crowd went wild.

This year’s judging panel featured professionals in the field, including veteran DJ Dion Da Butcher; DJ Redz, resident DJ at More 94.9, and Densil Deveaux senior portfolio manager at Wines & Spirits.

deal was from the break,” Dion Da Butcher told Selecta Russian.

“You said this is not a competi tion; this is a war. And that is what competition is about. When you compete, you are trying to win…you do whatever it takes to win. You won over the crowd; excellent job. You brought all of the elements of deejay ing, even the sound clashing element, and that was one for the things that stuck with people tonight.”

Selecta Russian won a full year internship with 103.5 The Beat as

well as a Pioneer DDJ-FLX6 Serato DJ Mixer, and will appear at events and product launches as the Stoli ambassador.

Selecta Russian thanked everyone for their support, as well as his family and friends who flew out from Grand Bahama to be a part of the live studio audience.

Under the umbrella of Com monwealth Brewery, the Stoliancha competition gives the winner some bragging rights.

Mr Deveaux of Wines & Spirits said the competition was a tight call.

“There were creative mixes, an entertaining flow, and of course, great crowd engagement. We are hoping that we are able to extend the competition to the Family islands and that the regional finals would return so that the deejay ambassador would be able to go head-to-head with deejays from around the region,” he said.

FINALISTS DJ TAYO, Selecta Russian (centre) and DJ Lil Bones

JUDGES DENZIL DEVEAUX, DJ Redz and DJ Dion Da Butcher

Halloween baking fun

By CARA HUNT | Tribune Features Writer | cbrennen@tribunemedia.net

Halloweenis all about the treats. So why not grab your little ones and head to the kitchen for some spooky baking fun?

Abaco-based pastry chef Chanté Basden is sharing some of her favourite Hallow een goodies with our readers and giving them a sweet incentive to try out some of her recipes.

“All Tribune readers that pick up a copy (of The Weekend) with my recipes inside get a five per cent discount in store. If they recreate the recipes, they get a 10 percent discount in store. All they have to do is take a picture with their copy or treats and tag me @thecheffactoryabaco1. We will be opening up a location in Nassau next year, but for now we ship to the Family Islands. Discount code will be applied to all orders,” said Chanté.

Easy Halloween Monster

Treats

Ingredients

1 bag green, purple, orange candy melts (avail able @thecheffactoryabaco1);

16 Rice Krispies treats pieces; Assorted Candy Eyeballs (avail able from thecheffactoryabaco1)

Additional: coconut oil or vegetable oil, col oured sprinkles

Directions

1. Line a large sheet pan with parchment paper and set aside.

2. Add the candy melts into microwave safe bowls.

3. Add about 1 teaspoon coconut oil or veg etable oil if desired (optional, it just makes for smoother/easier application of the chocolate to the Krispie treats) to each bowl of chocolate. (I use 1 teaspoon oil to each 1/3 cup of chocolate candy melts)

4. Microwave (one bowl at a time) of candy melts in sets of 20 seconds, stirring vigorously in between each burst for 10 seconds.

5. Once the chocolate is smooth, dip the Krispie treats in the melted chocolate and then use a spoon to help spread it over the treat. You want it to be a bit ragged to look more like a monster.

6. Working quickly (the melted candy hardens fast), add candy eyeballs (however you want and whatever size you like) and if desired, colored sprinkles.

7. Transfer to the prepared sheet pan and allow for the chocolate to set at room temperature. Enjoy!

5 Step Halloween Chocolate Mummies

Ingredients

• 1 1/2 cup all-purpose flour

• 1/2 cup Dutch processed unsweet ened cocoa powder

• 1/4 tsp baking soda

• 1/4 tsp salt

• 1/2 cup unsalted butter, at room temperature

• 1/2 cup granulated sugar

• 1 large egg

• 1 1/2 cup confectioners’ sugar

• 6 tsp water

Directions

1. In a medium bowl, mix together flour, cocoa powder, baking soda, and salt. Set aside.

2. In large bowl, using electric mixer, beat butter and granulated sugar on low until smooth, 3 minutes. Mix in egg. Gradually add flour mixture, mixing until incorporated.

3. Roll dough between 2 sheets of parchment paper to ¼ inch thick. Using floured gingerbread man cutters, cut out cookies (do not remove from rolled dough). Slide parchment (and dough) onto baking sheet; refrigerate 20 minutes.

4. Pre-heat oven to 345°F. Transfer chilled cookie shapes to parchment-lined baking sheets(available @thecheffactoryabaco1) and bake until cookies feel crisp, 12 to 15 minutes. Let cool completely. Reroll and repeat with dough scraps.

5. Make the glaze: In bowl, whisk confectioners’ sugar and water until drizzling consistency (you may not need all the water). Set cooled cookies on wire rack set over parchment. Use glaze to “glue” on eyeballs. Use fork to drizzle glaze lines over cookies.

Chef Chante’s Chocolate Candy Corn Cookies

Ingredients

• 1/3 cup Hershey’s Special Dark unsweetened cocoa powder(available @thecheffactoryabaco1)

• 1/2 tsp baking soda

• 1/4 tsp salt

• 1 1/2 cups all-purpose flour

• 1/2 cup unsalted butter softened

• 2/3 cup packed brown sugar

• 1/4 cup granulated sugar

• 2 tsp vanilla

• 1 large egg

• 1 cup chocolate chips

• 3/4 cup candy corn

Instructions

· Preheat oven to 350°F. Line cookie sheets with parchment paper or silicone baking mats.

· In a medium bowl, whisk together cocoa powder, baking soda, salt, and flour. Set aside.

· Using a paddle attachment, cream butter and both sugars. Mix in egg and vanilla and mix until smooth. Add dry ingredients and mix until com bined. Mix in chocolate chips and candy corn.

· Scoop 2 tablespoon-sized balls of dough onto the cookie sheets, 3 inches apart. If the dough is too wet to do this immediately, you can chill it for 30 minutes (or just get your hands dirty!) If you want to top the cookies with more candy corn to show what’s inside, do this before baking.

· Bake cookies for 9-12 minutes until they just lose their glossy sheen. Cool at least 5 minutes on cookie sheets before removing.

Coin of the Realm interview

There is a lot of history associated with this staple of Downtown Nassau. Operating out of a building dating back to the 1700s, dealing in coins from the fourth century BC, in addition fine modern jewellery, this boutique family business recently celebrated its 45th anniversary. Cara Hunt investigates their secret to success and longevity.

Nassau has seen its share of businesses come and go over the years, but one store that has survived the test of time is Coin of the Realm - the small jewellry boutique that has dazzled generations of Bahamians and visitors alike for the past 45 years.

Cathy Moultrie, the store’s operations manager, recently sat down with Tribune Week end to discuss how the store has managed to remain popular for so long.

“Coin of the Realm opened its doors on October 6, 1977. The store actually was at another location, on Market and Bay Street, for about a year before we moved to our current location, Charlotte Street.

“This building is quite spe cial”, she said. “It is a historical building and it used to be an old gun powder magazine, so there is a lot of really cool history inside these walls.”

Dated to circa 1700, it stands as one of the very few historical buildings remaining in Down town Nassau. The entrance of the building is carved out of limestone rock, which once formed a hill in the area. Inside the building you can still see the original red brick ceiling made from bricks from the Carolinas that were used as ballast on the ships.

Operation of the store has always been a family affair, ever since the original owners, husband-and-wife team Michael and Marsha Stewart, decided to open the business.

Mrs Stewart’s father, brother and sister-in-law worked together from the inception, with their main emphasis on

Downtowncustomer service with everyone taking a special interest in who ever walks through the door.

In addition to selling jewel lery, the boutique originally sold an extensive collection of stamps. (Currently, they don’t sell them anymore.)

But they do of course have lots of coins. In addition to Bahamian coins, they have Spanish treasure coins, as well as ancient Roman and Greek coins dating as far back as the fourth century BC.

“We do the have the biggest collection of coins in the Carib bean,” said Ms Moultrie.

Another thing the store is known for is the “system” necklaces that can use inter changeable clasps.

“We were the first jewellers to introduce that concept, and similarly, we also have rings that have interchangeable centre stones. We also have one of the largest collections of conch pearls.”

Conch pearls are extremely rare. It is estimated that only one conch pearl will be found in every 10,000-15,000 conch shells. And less than 10 percent of the pearls found are gem quality.

Coin of the Realm partners with local fishermen to help add to their collection.

And while the store has a wide array of unique, high-end pieces, they also carry more moderately priced jewellery and gift items as well.

“We do have a lot of silver items and some gold items that are less expensive, which our customers love as well,” said Ms Moultrie.

She explained that providing the right inventory and creat ing a family atmosphere is part

of the secret to the company’s longevity.

“We pride ourselves in pro viding that sense of family, not just to our customers, but to our staff as well. The majority of our staff has worked here for over 15 years on average and so that in itself can tell you something.

Our staff are also well-qual ified. We are all Gemological Institute of America certified and very knowledgeable about what we sell,” she said.

“We have built relationships with our clients over the years and so now we are, for exam ple, seeing three generations of the same family shopping with us – the grandmother, daughter and granddaughter.”

The other important aspect of their success is that the company has adapted its

business model to reflect the changing times.

Over the past four and half decades, the company has withstood economic recessions, the 9/11 terrorist attacks in the United States, major hurricanes, and most recently, the global COVID-19 pandemic.

“I think what has helped is first we are a Bahamian local company, and so we know what works here for our clientele. We do all of the purchasing in-house and we can choose the price point and the quantity of what we buy. So for example, when the economy is on a downturn, we know that we need to change our buying to accommodate that,” explained Ms Moultrie.

“And then during COVID, what we realised is that life did not stop, people still wanted

to celebrate their loved ones’ birthdays and anniversaries, and so even though we were closed, we still found ways to accommodate our clients, whether it was letting them drive by or sending photos of inventory they might like. And so, I think that is part of what makes it work is that we have staff that adapts quickly to what is going on and we try to find ways to stay ahead of the game.”

Ms Moultrie said the com pany is also working to attract the next generation of Coin of the Realm customers by having a strong social media presence.

“Another thing we do is we travel every year to the leading jewellery shows so we can sell the best pieces in our store,” she added.

weekend in history

October 2

• In 1726, Anglo-Irish author Jonathan Swift anonymously publishes Travels into Several Remote Nations of the World (later called Gulliver’s Travels). The book is an immediate success. It also becomes a classic of English literature and helps give birth to the modern novel form.

• In 1886, the Statue of Liberty – a gift of friendship from the people of France to the people of the United States –is officially dedicated by US President Grover on Bedloe’s (later Liberty) Island in Upper New York Bay. Originally proposed by the French historian Edouard de Laboulaye

to commemorate the FrancoAmerican alliance during the American Revolution, the 151-foot statue was designed by French sculptor Frederic-Auguste Bartholdi.

October 29

• In 1618, British adventurer Sir Walter Raleigh is executed for treason. Once a favourite of Queen Elizabeth I, Raleigh played a leading part in the English colonisation of North America and helped defend England against the mighty Spanish Armada. In 1603, he had been implicated in the plot to establish Arabella Stuart as queen of England. He was sentenced to death, but King James I reduced his sentence to life imprisonment in the Tower of London. After serving 13 years, he was released and sent on a final voyage to Guiana to search for gold. Upon his return in June 1618, he was accused of deliberately inciting war between Spain and England, and the furious king invoked

Raleigh’s original sentence.

• In 1929, the Wall Street Crash, also known as the Great Crash, becomes the most devastating stock market crash in American history. The day becomes known as “Black Tuesday” and fuels the Great Depression.

Billions of dollars were lost and thousands of investors were wiped out. The crash followed a speculative boom that had taken hold in the “Roaring Twenties”.

October 30

• In 1485, Henry Tudor is crowned king of England, ending the Wars of the Roses. As Henry VII he is the founder of the famous Tudor dynasty. He is credited with restoring power and stability to the English monarchy following the civil war.

He used his children’s marriages and signed treaties to build powerful alliances that increased England’s power.

• In 1938, Orson Welles’s realistic radio dramatisation of “War of the Worlds” radio play is broadcast. The performance of HG Wells’s 19th-century science fiction novel, which tells the story of a Martian invasion of Earth, terrified the millions of listeners. Thousands panicked and tried to flee their areas, believing the play was a real news broadcast detailing the Martian landings.

IN the aftermath of the 1929 Wall Street Crash (Photo_Bettmann Archive)

CRYPTIC PUZZLE

Down

Sudoku is a number-placing

each

based on a 9x9 grid

object

the

to

the

number

Sudoku

(6)

notice? (8)

a king; possibly raise to an emperor (6)

a number and a number (8)

for crude oils (4)

making do with Japanese Buddhism (5)

the gardener’s

little number (4)

work as a leader is progressing rapidly (7,5)

writer who may take his place with pride (8,4)

driver? (4)

to have discrimination (5)

wet weather is welcome (4)

on board we hear in an Egyptian harbour (4,4)

Vessels which, coming back, may be waiting for the wind (6)

Occupier who pays neither top nor bottom in rent (8)

with PR this awful woman makes headway (6)

1 Removes and copies (5,3)

2 Mocking bird with tips of tail blue or tawny (8)

3 Very impressed we put in a small announcement (4)

5 Possibly the bankers or philanderers produce them (6,6)

6 Exhaust seen on American car (4)

7 Loves one so dear perhaps (6)

8 Gives up the struggle with crops (6)

11 Those in service go on reacting strangely (12)

15 Numbers of Romans about the city (5)

16 Russian girl included at any academic occasion (5)

18 Opera in F? Perhaps (8)

19 Any sails torn can lead to breakdown (8)

21 A pride is taken in making such cloth (6)

22 Pays for regular meals for the directors (6)

26 Spent American notes (4)

27 Standard laid down for paving (4)

Yesterday’s Easy Solution

Across: 1 Weber, 4 Classic, 8 Leo, 9 Be all ears, 10 Askance, 11 Rifle, 13 Exempt, 15 Fencer, 18 Laden, 19 Uncivil, 21 Brainwave, 23 Lie, 24 Loosely, 25 Piece.

Down: 1 Welfare, 2 Blockhead, 3 Robin, 4 Crazed, 5 At large, 6 Spa, 7 Caste, 12 Face value, 14 Penance, 16 Relieve, 17 Queasy, 18 Label, 20 Cheap, 22 Ado.

HOW many words of four letters or more can you make from the letters shown here?

In making a word, each letter may be used once only. Each must contain the centre letter and there must be at least one nine-letter word. No plurals. Verb forms ending in “s” permitted.

Yesterday’s Sudoku Answer

8 Volunteers, teetotal, with queen meeting journalist, shabby (8)

9 Close pal’s terrible failure (8)

Ability to see eight? Yes, surprisingly (8)

Somehow trap a rich male head of family (9)

Portion is given to an adherent (8)

Cheese list, not changed (7)

Closest are sent away (7)

Looked for noble man (6)

In the country, right turn for artist and student (5)

a word,

Bird from Winnipeg returning (5)

least

nine-letter word. No plurals. Verb forms ending in “s” permitted.

TOdAY’S TARGeT Good 11; very good 16; excellent 22 (or more).

February 14:

February 16:

February 18:

in

TOdAY’S TARGeT Good 11; very good 16; excellent 22 (or more). Solution next Saturday.

Banish,

Generous,

lAST SATURdAY’S SOlUTION also calm carol

ClASSROOM coal cola

coral lass lasso loam loco loom loss marl molar moral oral slam solar

CAN you crack the Alphabeater? It’s a tough twist on our popular your mental muscles to the limit. Each grid number below represents in Alphapuzzle, every letter of the alphabet is used. But now you have the given letters and the given black squares below the main grid

Solution next Saturday.

To add to the fiendish fun, Alphabeater is ‘rotationally symmetrical’. same if you turn the page upside down.

lAST SATURdAY’S SOlUTION also calm carol

Yesterday’s Cryptic Solution

Across: 1 Lydia, 4 Midland, 8 Ass, 9 Pedometer, 10 Oneself, 11 Gates, 13 Tossed, 15 Assist, 18 Marne, 19 Pontoon, 21 Testament, 23 Ill, 24 Feather, 25 Edged.

Down: 1 Leak out, 2 Dispenser, 3 Apple, 4 Modify, 5 Damages, 6 Act, 7 Darts, 12 Tailoring, 14 Eyewash, 16 Tangled, 17 Appear, 18 Motif, 20 Nitre, 22 Spa.

EASY PUZZLE

SOlUTION

8

TOdAY’S TARGeT Good 11; very good 16; excellent 22 (or more). Solution next Saturday.

Atelier,

So, for example if there is a six-letter word Across which starts a corresponding six-letter word Across which ends in the bottom right

ClASSROOM coal cola cool coral lass lasso loam loco loom loss marl molar moral oral slam

Yesterday’s Kakuro Answer

Every black square has a symmetrical ‘twin’ but the ‘twin’ may number. This can help identify other black squares. Of course if the corresponding ‘twin’. Solution next Saturday.

0907 181 2583

Sites,

lAST SATURdAY’S SOlUTION also calm carol clam class ClASSROOM coal cola cool coral lass lasso loam loco loom loss marl molar moral oral slam solar solo

Call 0907 181 2586 for

GeT THe BRIllIANT eXpReSS pUZZleS

Atlantis opens new restaurants and bars throughout the resort

Atlantis Paradise Island has announced a series of major developments within its dining roster just ahead of its milestone 25th anniversary of the iconic Royal Towers. Here are some of the upcom ing venues:

Paranza (The Cove) – opening early 2023

Paranza, a new restaurant by Michelin Chef Michael White, is a love letter to Italy that seeks to offer an elevated and innovative expression of Italian regional cuisine with a passionate focus on seafood. Guests will be able to experience inventive takes on coastal Italian cuisine in an all-new high-design environment. Chef White’s New York City restaurants Marea, Ai Fiori, and Osteria Morini are legendary dining destinations, earning Michelin Stars and James Beard Awards as well as the devotion of discriminating culinary aficionados.

Shake Shack – opening in 2023

Shake Shack, the New York-based elevated fine casual brand, is making its landmark debut in the Caribbean by creating a truly unique Shack experience at the resort. Shake Shack Atlantis will offer the brand’s signature made-to-order Ameri can classics- Angus beef burgers, crispy chicken, hand-spun milkshakes and house-made lemon ades- alongside exclusives found only at Shake Shack Atlantis.

Frezca – opening November 2022

A new beachside restaurant Frezca is set to replace Sip Sip at The Cove. Frezca will highlight local seafood and global flavours. Guests can take in the morning sun poolside with made- to-order fresh pressed juices and smoothies, artisan pas tries, and a variety of entrées. Midday, guests will enjoy oysters and seafood towers, ‘Pot Cake’ poke bowls with ahi tuna, teriyaki chicken or grilled

tofu, sushi and vegetarian rolls, fresh fruit platters, salads and wraps, and more.

Bimini Road – opening November 2022

The restaurant returns to Marina Village with Bahamian cuisine. The menu offers special ties loved and enjoyed throughout the Bahamas served in a laid-back, colourful, lively atmosphere with live music and views of the yachts in the marina. Items include conch salad and conch frit ters, local grilled grouper and red snapper, peas and rice, and Bahamian souse featuring the fresh catch of the day.

The Dilly Club – opening December 2022

The Dilly Club is the highly anticipated off shoot of the locally loved Bon Vivants Bar & Café located in Sandyport.

Bon Vivants was the first craft cocktail bar and was recognised in the top regional Tales of the Cocktail (TOTC) Spirited Awards, which identi fies the best bars in the world. This new venue will function as a café during the day, serving specialty coffees, espresso, and fresh baked goods. At night, the bar’s unique menu boasts fifty original, classic, exotic libations, savory snacks and charcuterie bites.

Bar Sol – opening early 2023

Bar Sol, a lively bar and lounge in the Atlantis Casino, will offer signature tropical cocktails, live music and entertainment. The menu will include a variety of classic and inventive tropical cocktails featuring organic and sustainable ingredients.

Moon Bar – mid-year 2023

The Atlantis Casino’s Moon Bar – known for its marine habitat centrepiece behind the bar with moon jellyfish – is introducing a new food menu curated from neighboring restaurants, Nobu and Olives. The menu will offer Nobu’s popular sushi, sashimi and Mediterranean-inspired flatbreads, and shareable appetisers from Olives.

Café Martinique – re-opened October 2022

At the legendary Café Martinique, Chef Adrian Delcourt will take the helm this fall. Chef Delcourt arrives from the famed Michelin-star res taurant Le Jules Verne at the Eiffel Tower in Paris. Before Le Jules Verne, he worked at Michelinstarred restaurants L’Atelier Joel Robuchon Saint Germain, L’Orangerie and Le Pre Catalan in Paris. The menu will feature his signature Parisian culinary style, blending the bounty and flavour of seasonal and local Bahamian ingredients. The bar and lounge at Café Martinique will also debut a new lounge experience, complemented by a new outdoor dining terrace.

DISHES by Frezca

gardening

What now?

Goodday, gardeners. What are you planting now? If you can name it, then it is a good time to get planting it.

“What am I going to write about next?” This is a weekly dilemma that I have, and I can usually gain inspiration by just looking around or by reading gardening groups to see what every one is growing and what issues or questions folks may have.

Last week I mentioned that the greater the depth of containers or the native soil base that is present, then typically the greater the growth potential, with a few exceptions. I touched on the richness of the soil and pointed out a few plants that have a high susceptibility to decline when they are planted in a soil that is very nutritious with high moisture holding capacity.

I think one of those deserve a highlight this week, the Gaillardia, commonly called the blanket flower, Indian blanket, or fire wheel.

I cannot tell you how many of these I have put in high-quality potting mixes, only to watch them go backwards in a blink of the eye at the first spell of rain or too many visits by someone with a hose in their hand.

The Gaillardia is a genus of plants that range in their native habitat from South, Central and North America.

We have a species that is naturalised here in the Bahamas (shown in photo), the Gaillardia pulchella. It is classified as an annual although here it tends towards a biennial or even peren nial. While it is not native to our archipelago it has been introduced and it has found a suitable home for it to thrive and naturalize itself, which so many introduced plants tend to do in our year-round growing climate.

The Gaillardia is considered a tropical or subtropical weed throughout the world, although in my personal opinion, it is a wonderful weed to have. It is bright and cheery, not overly aggressive, and it attracts the birds and the bees.

The Gaillardia thrives in human altered envi ronments such as roadsides, yards and cleared down areas. As soon as they are given attention with compost, fertilizers, and watering, they very well may not be so happy.

On the topic of compost, Green Systems in Nassau is producing a very high-quality and con sistent compost garden soil at a very fair market price. I use it myself (although not on Gaillardia) and we sell it at our nursery; it is available in some of the finer local nurseries and garden centres like the one on Bernard Road (shameless plug). I encourage you all to support local businesses, as there are some that are doing a good job at creating competitive products. There are some out

there doing a great job, but as yet have not been able to scale up to create a product at a competitive price for it to be viable versus imports.

Although sometimes we have to spend a bit more to support local busi ness, when we do, we all benefit by keeping that dollar at home instead of sending it away. Thanks for indulging that detour, back onto Gaillardia.

They can be grown from seed, in fact they sprout quite easily with enough moisture and once they are in the growing stage, they prefer to get a bit dryer as they mature. Once they are grown, they are best left alone and seem to show off the most when they are ignored. There is quite a wide variety and mix of colors available on the com mercial market, and while I have heard from some folks that the hybrids do not tend to do quite as

well, my suggestion to them is: plant it and leave it alone. The trick is to not plant them in a soil that is too rich, or in a planter that is too deep, the opposite of what I wrote about last week. Each type of plant whether it is an annual, perennial, shrub, tree, vine or palm, requires something a bit differ ent from the other.

When planting or installing most anything, water is the essential ingredient for the first few weeks at the least. Too much, and the plant will decline from root rot. Too little, and the plant will decline from drought.

I am a fan of Gaillardia because they prefer less attention to give the best show. They are happy when planted in native soils and they do not require amendments to grow their best. Sounds like a winner to me. As always, I wish you happy gardening.

• Adam Boorman is the nursery manager at Fox Hill Nursery on Bernard Road. You can contact him with any questions you may have, or topics you would like to see discussed, at garden ing242@gmail.com

THE LOCAL naturalised species of Gaillardia

Still happy about food 17 seasons later

By ALESHA CADET | Tribune Features Writer | acadet@tribunemedia.net

Eightyears and 17 seasons in, and the Bahamian TV show for culinary fans, HappyFoods 242, is still going strong.

Debuting on November 5, on its official YouTube channel ‘Hap pyFoods242’, the 17th season will feature 10 new episodes.

The first episode will spotlight the Flamingos Restaurant & Bar.

“It’s a reunion show of sorts. The same people who gave us Goombay House and Bahamian Bistro will now give us Flamingos,” said Sasha Laurel, the show’s CEO and host.

“The show is co-hosted by John Williams, one of our regular guest co-hosts, and there are a lot of laughs and a whole lot of drinks involved. This (episode) is definitely near and dear to us because the owners have supported and believed in us from inception.”

In the new season, viewers can look forward to more fun, more food and continued shenanigans between Sasha and her team. Some new spots as well as some old favourites will be in the spotlight.

“The foundation of the show has not changed and we want to stay true to ourselves,” said Sasha.

HappyFoods242 is the brainchild of Sasha, a food enthusiast who gives people the inside scoop to the town’s hottest food spots.

“It’s good to be back. Same team, but brand-new shows. It’s a labour of love. Every time I feel like things aren’t going well from an administra tive standpoint, one thing happens, and boom, we are back to shooting and back to another season. People love it so we continue to make it happen,” she said.

“Bahamians are not the easiest people to please, so getting the con sistent affirmation from them, as our main audience, is always gratifying.”

There have been many changes since its launch in 2014, but the show’s CEO and host Sasha Laurel believes the biggest improvement has been in the production quality. She credits her JKL Media team with this advancement.

“We are growing and expanding our platform and reach, and so in the coming weeks we will be making some huge announcements about the platforms we will be on,” she said.

“Our fans just need to watch all our social media pages to stay in touch and keep up-to-date with our movements. We also have plans to do a complete revamp in the new year and beyond, but you will defi nitely have to stay tuned for that in 2023.’

Sasha said HappyFoods242 gives local food and beverage businesses an opportunity to promote them selves. It also encourages viewers to try new places and revisit old spots.

“We have even had tourists writing into our social media pages inquiring about the best spots to eat. Consist ency is always one of the keys to success and so we strive for that,” she said.

SASHA Laurel and co-host John Wil liams

Literary lives – Laurel and Hardy

Double Trouble Part I

Sir Christopher Ondaatje remembers the prolific BritishAmerican comedy duo who were at their most famous from the late 1920s to the mid 1940s, but whose legacy lives on until today.

“We had different hobbies. He liked horses and golf. You know my hobby – and I married them all.”

– Stan Laurel

Before emerging as a team, both actors – Stan Laurel and Oliver Hardy – had well-established film careers, but it was not until 1926 that they appeared in a short movie together. They signed separate contracts with the Hal Roach film studio, and officially became a team in 1927 when they appeared together in the silent film Putting Pants on Philip. They eventually appeared in 107 films, 32 short silent films, 23 fulllength feature films, and 12 cameo appearances.

Stan Laurel was born Arthur Stan ley Jefferson on June 16, 1890, in Ulverston, Lancashire, England, into a theatrical family. His father, Arthur Joseph Jefferson, was a theatrical entrepreneur and theatre owner in Northern England and Scotland who was, with his wife, a major force in the industry.

In 1905, the Jefferson family moved to Glasgow to be nearer the Metropole Theatre – the mainstay of their business. Laurel made his stage debut in the Britannica Panopti con in Glasgow just before his 16th birthday. He got his first acting job in Christmas Pantomimes for Levy and Cardwell. In 1909, Fred Karno,

first film as a team, Putting Pants on Philip (1927)

Britain’s leading impresario, hired Laurel as a supporting actor and as an understudy for Charlie Chaplin. Later Laurel admitted: “There was no one like Karno. He had no equal. His name was box-office.”

In 1912, Laurel left England with the Fred Karno troupe to tour the United States, expecting only a short tour before returning to England, but he stayed in the US. In 1917, he was teamed with Mae Dahlberg as a double act. At the time they were living together as common law husband and wife. They worked together on Laurel’s film debut, Nuts in May, and he began using the name Stan Laurel. He changed it legally in 1931.

Dahlberg was a difficult woman and of a tem pestuous nature. She demanded roles in his films and dressing room arguments were common. Producer Joe Rock paid her to leave Laurel and return to her native Australia.

In 1925, Laurel joined the Hal Roach studio as a director and a writer. From May 1925 to Septem ber 1926, he received credit in bit parts in 22 films. In actual fact, he appeared in over 50 films before he ever met Oliver Hardy. But no one wanted to write for him because he appeared to be only a Charlie Chaplin imitator.

Oliver Hardy was born Norvell Hardy on Janu ary 18, 1892, in Harlem, Georgia. Initially, he was a popular singer and operated a movie theatre in Milledgeville, Georgia, partly financed by his mother.

He used his father’s first name for the stage call ing himself “Oliver Norvell Hardy”, but offscreen he was known as “Babe Hardy” – a name given to him by an Italian barber in Jacksonville, Florida who would rub his face in talcum powder and say, “That’s nice-a baby”.

Other actors mimicked him, the name Babe Hardy stuck and was used in his early films.

Seeing film comedies inspired Hardy to take up comedy himself. He began working with Lubin Motion Pictures in Jacksonville, and started by helping out with lights and props, gradually learn ing the craft as a script clerk for the company.

In 1913, he married his first wife, Madelyn Saloshin. His first film was Outwitting Dad. Between 1914 and 1916, Hardy made 177 short films for the Vim Comedy Company, playing heroes, villains and even female characters. He was a popular choice as a supporting actor, and for ten years he assisted Chaplin imitator Billy West and other comedy characters in 250 silent shorts. He was rejected by the Army during World War I because of his size. In 1917, following the collapse of the Florida film industry, he moved with his wife to California looking for new opportunities.

Hal Roach, who hired both actors, described how the two men came together as a team. Their first silent film together in 1921 was The Lucky Dog – but they weren’t a team. Roach had already hired Hardy as a support come dian, and Laurel was hired as a script writer. Laurel had very light blue eyes which wouldn’t photograph. However, with the development of panchromatic film they did another test for Laurel and the problem was solved. Roach then put the two of them together in a film and they seemed to complement each other. Usually, comedy teams were composed of a straight man and a funny man – but these two actors were comedians. They both naturally knew how to play the straight man when the script needed it. Roach said: “You could always cut to a close-up of either one, and their reaction was good for another laugh.”

Stan Laurel was of average height – but appeared small next to Oliver Hardy, who was 6’1 tall and weighed a massive 280 lbs. Laurel kept his hair short and longer on top, creating a natural “fright wig”. Hardy’s hair was pasted on his head in spit curls. He had a toothbrush moustache. To achieve a flat-footed walk, Laurel removed the heels from his shoes. Both wore bowler hats. The humour was slapstick and highly visual. They often had arguments (in character) that involved cartoon vio lence. A simple joke provided the basis from which to build a series of gags that seemed to lead nowhere.

Hal Roach was the most important person in the development of their film careers. He brought them together and they worked for his studio for 20 years.

“Humour is the truth; wit is an exag geration of the truth.”

– Stan Laurel

Charley Roger, who also worked for the Roach studio, worked closely with Roach, Laurel and Hardy. He said their success “could not have happened if Laurel, Hardy, and Roach had not met at the right time and the right place.”

• Sir Christopher Ondaatje is the author of The Last Colonial. He acknowledges that he has quoted liber ally from Wikipedia; Mr Laurel and Mr Hardy: An Affectionate Biography by John McCabe (August 1, 2004), and A History of the Hal Roach Studios by Richard Lewis Ward (August 15, 2006).

A YOUNG Stan Laurel in 1915

A YOUNG Oliver Hardy in 1914

history

Sleepers or cross ties –Railroads in the Bahamas

OnSep tember 13, 1949, John Knowles and I arrived in Plym outh, England, where we boarded a train pulled by a steam locomotive and travelled to London. Neither he nor I had ever seen a train and neither of us had any idea that there had been trains in the Bahamas.

I was an adult when first I heard that there had been railways on a variety of Out Islands – not to transport passengers from one city or place to another, but to haul heavy loads of lumber, salt or sisal to a seaport where the cargoes were exported.

In 1906, the Bahamas gave Elijah Hallenbach and William O’Brien, lumber merchants from Saint Paul, Minnesota, license to cut and process the pine forests on Abaco, Andros and Grand Bahama.

The Rail and Locomotive History of the Baha mas (2007) by Darius Williams tells that “the project was launched, in grand style, at Wilson City”, constructed at Spencer Point, Abaco, not far from an 18th-century Loyalist’s settlement called Sweeting’s Village.

Wilson City was a state-of-the-art modern town, with electricity, running water and the first railway in the Bahamas. Residents from all the scattered settlements of Abaco flocked to Wilson City, the only place on the island that offered wage-paying jobs.

Williams tells us that “the first two locomotives used by the Bahamas Timber Company” were a Vulcan 2-6-0 tender and a 0-4-4 tank locomotive, manufactured by Vulcan Ironworks, Wilkes Barre, Pennsylvania.

In 1916, Wilson City shut down. Mainly because all the timber within reasonable distance from the tracks had been cut down.

In 1919, J W Roberts, a man from Hope Town, bought the logging rights and moved the operation to Norman’s Castle, but did not recreate Wilson City. Instead, he built an easy-to-move lumber camp that was moved to new sites as the railway tracks were extended. By 1943, a shortage of pine trees caused the abandonment of the camp, after which the operation relocated to Grand Bahama.

In the 1960s, on a Bahamas Airways flight from Treasure Cay to Freeport, my first officer, Howard Heastie, banked the DC-3 to give me a clear view of over the ruins of Norman Castle, and said, “That’s where I was born”.

Swordfish Creek, Grand Bahama, was the next stop and 1½ miles of track connected it to Pin eridge Creek, where new tracks were extended 12½ miles eastward and 8 miles westward, as far as today’s Freeport and, in 1946, the family of the

late Mr Roberts sold the rights to Wallace Groves, who introduced Diesel-powered locomotives.

The pine forests of Andros became the next source of lumber, using Morgan’s Bluff as its ship ping port.

When today’s Cat Island was called San Salva dor, it, too, had railways, stretching east/west from sea to sea, in the vicinity of Old Bight.

New Providence had a short-lived (1923-1934) history of harvesting pine trees but was too small to merit a railway.

So where was the first railway in the Bahamas? It seems to have been at Mathew Town, Inagua, as far south as one can get, built to transport har vested sea salt.

I have concentrated on railways, rather than their owners (of which there were many), nor the locomotives themselves. There is so much more to this story, as I discovered by reading Williams.

In looking at old maps, thoughts about Out Island roads came to mind.

For example, the highway system on Grand Bahama that connected the many coastal settle ments for the first time was a development of the lumber-cutting trails.

Several of the islands have a highway, stretch ing the length of the island. Unless it has a precise name, like the Abaco Highway, it was common practice to call such roads the King’s Highway. In 1952, it became the Queen’s Highway, and now probably, the King’s once again.

• For questions and comments, please send an e-mail to islandairman@gmail.com

WILSON CITY, Abaco, Bahamas. Photo courtesy of the Albert Lowe Museum_

THE WILSON City railway in Abaco

PAUL C ARANHA FORGOTTEN FACTS

animals

Animal matters

Kim Aranha

A safe holiday season for us all

Theholidays are almost here, and I don’t know about you, but I am ready this year to actually enjoy them and spend time with friends and family. We have been isolated and locked up for so long.

I used to have large Christmas din ners with over 25 people at the table that included friends and relatives of others, gifts all around and days of cooking leading up to the actual Christmas Day… crackers, table cen tres, poinsettias and 12 ft Christmas trees.. Fast forward to a very different way of celebrating: just a few at the table and lots of fresh air. Last year, we were in Eleuthera for an island celebration…. different ways and they are all wonderful.

This year, I feel that we are gradu ally coming back to where we were before we ever heard the word ‘COVID-19’. I mean, I can actually remember the last normal lunch I had before lockdown… I bet you all can.

So, as we start to plan and plot how best to celebrate the birth of Christ, and the faithful flight around the world by Santa Claus, might I remind you that it is not just the humans who will get caught up the holiday frenzy.

Our pets are often carried along in the excitement as if caught up in a tsunami, and they do not always un derstand what is going on, and we need to be very mindful of that as we plan parties and trips.

We have to take into considera tion that Fluffy the cat and Fido the dog have had the most intense time and bonding with their humans that they have possibly ever had. Months of blissful seclusion a far as they were concerned; day in and day out with the most important person in their world. Now we are gradually coming out of our cocoons and moving around, leav ing home, and doing more, and they are pretty disappointed.

PET OF THE

A debonair gentleman

By The Bahamas Humane Society

Marc is one of many older kittens available for adoption at the Bahamas Humane Society. This tuxedoed fellow is about six months old and gets along well with the other kittens at the BHS. He’s fairly social with humans, too, and would like to find just the right one who’ll appreciate his debonair looks.

Have you been looking for a handsome fellow to

add to your household?

Look no further than Marc! Come in to the BHS to meet him or call 325-6742 for more information. Marc looks forward to meeting you.

If you can’t adopt, foster.

If you can’t foster, volunteer.

If you can’t volunteer, donate.

If you can’t donate, educate Help make a difference!

At holiday time we have lots of new and unusual guests. Unusual in so much as the pet may not be familiar with these people. Sometimes I think it is just not worth the bother or the ef fort to get them to meet these people. I settle my sweeties in my bedroom in their cosy bed, fresh water available and a chewie and a toy. The doorbell rings, they bark but settle quickly after.

This serves more than one purpose. By having them safely away from the front door and garden gate they cannot slip out through an improperly closed gate or door.

Holiday time is a dreadful time

for lost pets, so many go missing and not all of them get back home. Many cats and dogs get run over during the holidays because they escape and not everybody who is driving is sober. When we have parties, we have food, rich, fatty and yummy food. We have raisins, chocolate, nuts and other treats that are best kept away from our pets. Yes, they can have treats, but please take the time out to be sure that whatever treats you give them are safe for their systems. Chocolate is poison to a dog, yes, even if he is begging for it do not give him any, ever.

And while I am at it, there is ab

solutely nothing funny about sharing an alcoholic beverage with your pet. Would you give it to a child? No! Then do not give it to any animal. Abso lutely out of bounds. You can Google a very comprehensive list of foods that are dangerous for your pet. Please take this seriously. This is a first year in a few years that we can get together and have fun; don’t let heartbreak ruin it for anybody.

And the absolute horror of holiday celebrations are fireworks.

Pets in general, but really most especially dogs, are so frightened of them. Every year I write about this and every year I wonder if anybody reads my article, but I know I have lots of readers, so please share this advice with your friends with pets.

Halloween there will be people letting off firecrackers and it escalates until the biggest of booms with New Year’s Eve. If you are going out, please put your dog inside, at the very least in the garage or the laundry room, secure the door, put the radio or TV on, give him background music… consider a thunder shirt for him or aromatherapy. The fear they feel is very real, it is un controllable. They bolt in panic; they do not know where they are going, they get on the road and they zigzag, and some mindless human who has had a few glasses too many hits them and kills them.

You can avoid that happening just by being a little bit responsible, I will continue to remind you, but let’s make this a safe holiday season for us all.

Bahamas Culinary & Arts Festival a hit with local and international patrons

By ALESHA CADET | Tribune Features Writer | acadet@tribunemedia.net

Deliciousdishes from celebrity chefs, sweet tunes from Boyz II Men and exclusive kitchen experiences characterised the inaugural Bahamas Culinary & Arts Festival at Baha Mar last weekend.

It all kicked off with Sundown and Sips, an exclusive welcome event hosted by the world-famous Ethiopian-Swedish chef Marcus Samuelsson and presented by Grey Goose Essences.

All participating chefs – Amanda Freitag, Margarita Carrillo and Juan Meza, Dario Cec chini, and Simeon Hall Jr – were in attendance at the cocktail party to which 300 lucky patrons were invited.

This was followed by a welcome beach party featuring the R&B superstar group Boyz II Men.

Taking place on Baha Bay’s Beach Lagoon, the party attracted thousands of concert-goers, both local and international fans of the group. Dressed in all white, Boyz II Men took to the stage to perform some of their biggest hits from the ‘90s, including “End of the Road”, “On Bended Knee” and “One Sweet Day”.

Day two of the festival featured the intimate chefs’ experiences. This newspaper joined worldrenowned Italian chef and butcher Dario Cecchini and the executive wine editor of Food and Wine Magazine Ray Isle at the Carna restaurant.

As his wife Kim Wicks translated, Chef Cecchini shared the following tip about steaks: “A butcher needs to know when the meat needs to be cut at the right moment, and also the best cooking meth ods for the meat. Not marinated, no salt, nothing. You take the meat and you do not want it to be refrigerated cold.

“You need a grill master who has no fear. It is not mathematics, it’s meat. The recipe includes a drink or two of red wine before beginning. It is not a brain thing. It is a soul thing. Eight minutes per side. Stand it up over the coals on its big white bone if you have a steak like we cut them, and all that is left is to give it a big bite.”

Speaking with Tribune Weekend, Ray Isle said after attending numerous festivals around the world, it was really exciting to see the inaugural Bahamas Culinary & Arts Festival come together Additional intimate chef experiences through out the day included The Chef Next Door with the Food Network star and Iron Chef competitor Amanda Freitag; Sea To Table with Marcus Samu elsson and Simeon Hall, Jr aboard Baha Mar’s luxury catamaran; Bouillabaisse and Rosé with

Daniel Boulud at the resort’s exclusive private club, Nexus, and Flavours of Mexico with Marga rita Carrillo and Juan Meza.

An all-day expo also took place on the property as part of the festival. It featured tastings from local chefs, live music, a Junkanoo performance, and an exhibition of local and international artists.

“This is the first time we are doing this festival so everything is new and we have learned a lot, but we are very excited about the feedback that we have received so far. We are only going to get bigger and better from here,” said Vanessa Chris tie, director of Communications at Baha Mar.

BOYZ II Men on stage (Photos courtesy of Baha Mar)

CHEF Daniel Boulud

CHEF Dario Cecchini

CHEF SIMEON HALL, Jr