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CB Foods Now Exporting to Cayman Mona Prep #SmartKids win Egg Drop Competition 2018 Labour Day Project – Fort Rocky Clean Up
#55 JUNE 2018
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CB Foods Now Exporting to Cayman
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Backyard BBQ Experience at Observer Food Awards
Labour Day Project - Fort Rocky Clean-Up
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Rosemary Roast Chicken
Go GREEN The Rise of Jamaican Environmental Enterprise
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welcome Hello CBG Family,
We are already halfway through the year and I think it’s now safe to say that the CB Group is on the way to having the most modern processing facility in the region, that we’ve all dreamed of. Like many dreams yet to be fulfilled however, with it will come many challenges and the potential to build strength and character. Watching this group of companies grow over the years I learned that nothing like this comes without its difficulties and very hard work. But dare I say that we should be thankful for those challenging times, because during those times, believe it or not – we grow. I’ve had my own setbacks in my time here, and so you too in your day to day activities all face testing issues. As you face these issues, it’s important to have a positive and humble mindset, no matter what situation you are in, you will realise just how capable you are, and beautiful your life truly is. I remind us all to be thankful for our limitations and work to identify them. They give us opportunities for improvement, and the mistakes we make teach us valuable lessons just as the CBG saw its limitations, and so recognised a brilliant opportunity for growth. But to grow, not just our own careers, goals and personal prosperity, but to grow our country, and countrymen’s capacity for production, well-being and self-sustenance. For this we are grateful. Walk good,
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Backyard BBQ Experience at Observer Food Awards
May 31 saw the 20th year of the Jamaica Observer Table Talk Food Awards. The event was held on the lawns of Devon House where the Award Ceremony commenced at 7pm to congratulate persons and businesses in the culinary arena making waves in the industry.
Need we say that patrons flocked our wooden, blue and white checked clad space to grab a plate. Appleton provided a complimentary bar with 3 cocktails paired perfectly for our dishes, and to complete the experience was a back to back line-up of 3 songbirds. Lila Ike, Sevana Siren and Naomi Cowan served spicy and crispy melodies with smoky finishes and a potent side of soul.
At 8:30, the gates opened to the lawns where over 60 restaurants, caterers and small food and drink entrepreneurs partook in putting their best foot forward. Copperwood Pork created a backyard BBQ experience for patrons. A chef’s station began with 2x Pork Palooza Top Hog Dale Delisser who created his signature dish, Crispy Pork Belly using his China Box Grills. Chef Christian Sweeney created Latin inspired dishes, Pulled Pork Flautas with Sour Creme, Lime Wedges and Fire Chipotle Sauce, and a Boneless Pork Loin stuffed with Jasmine Rice and Black Beans, Pico de Gallo and Soft Flour Tortillas on the side. 2
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Mona Prep #SmartKids
Wins Egg Drop Competition 2018 The highly anticipated Smart Egg - Egg Drop
Our judges scored on creativity, design and keeping in line with the rules, it deemed team “Mona Egg Heads” from Mona Preparatory School the 1st Place Winner, taking home a cash donation for a school project, trophies, Amazon Gift Cards, 6 months’ supply worth of Smart Eggs and gift baskets. Mona Prep’s shone with their 2nd team “Super Science Kids” taking home 2nd place. It
Competition on Saturday, May 19 was an egg-citing day at Campion College. Despite the rainy forecast, we doubled last year’s numbers and had thirteen (13) teams from various prep and primary schools turn up with egg-ceptional inventions all with the same goal in mind. This year we raised the bar... literally, with four (4) heights 10, 20, 25 and 30ft! All the #smartkids were up for the challenge but after four (4) knock-out rounds only five (5) teams uncooked Smart Eggs survived the 30ft drop. 4
was the school’s first year participating! Third place went to Reach Academy’s “Reach The Egg”, another new school to the Smart Egg’s competition. All the teams were full of vibes but it was Reach Academy who won the Best Team Spirit Award, and Half way Tree Primary taking home the Most Innovative Awards. Host Terri-Karrell Reid kept the children’s energy up
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with fun Egg Trivia, Math Q&A and Simon Says. All throughout the day were egg-speriments, live cooking demos from Young Chefs Cooking & Baking Club members and yummy milkshakes courtesy of Drink Real Milk. Our sponsor WYSINCO kept everyone hydrated and National Bakery provided a Little Leaders’ play area, snack bar and gift baskets. Also, Big up to Chef Kevin Smith, those egg and fruit sandwiches were a hit! Needless to say it was an Egg-tastic Day!
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Now Exporting to Cayman We’re painting Cayman RED! On May 4, we shipped our first container of CB Chicken and Bad Dawg to Cayman Islands. To say we’re proud, is an understatement. Our products are now available at a number of local supermarkets, including Foster’s Food Fair, the largest retailer on island. In true CB Foods fashion, we treated Cayman to an authentic Live Better experience, so they got a true taste of who we are.
And then, we worked with the annual Caymas event, Cayman’s new ultra hip Carnival offering. After all, Bad Dawg is the number 1 sausage experience in Jamaica, especially at all major events including carnival. It was only right that Cayman get the same treatment. And of course, it was a hit! This is just the beginning of Operation Paint Cayman Red! There’s still lots of work to do, but if you have family and friends there, do please spread the word.
To kick off, we partnered with JN Money’s I Love Jamaica Day.
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DRM celebrates World Milk Day at Half Way Tree Primary On June 1, globally recognized as World Milk Day, the Drink Real Milk team celebrated the day with the students and teachers of Half Way Tree primary school. Challenging the logical thinkers of the school, the team invited sixteen students to participate in a Scavenger Hunt for ten pieces of the Drink Real Milk logo. Each clue contain milk and dairy cows facts, and a riddle to help the young detectives find the hidden piece. While the scavenger hunters started their search, the students participated in a friendly bulla eating and milk drinking contest. While the students try to out drink their schoolmates, onlookers were treated to music, Nutramix goodie bags and refreshments provided by Serge and Island Dairies. Searching high and down, team blue, pink, yellow and green returned with only 5, 4, 6, and 6 pieces of the Drink Real Milk logo. Following the announcement of the winners, the students closed off the event with an old fashioned dance off and their a refreshing cup of cow milk. Which school is next for the challenge‌.. 7
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I magination Farms
I M A G I N E with IF 8
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Harvesting is no easy task, but it’s a typical day in the life out here at IF. Sky’s the limit when you think about what we can grow. But for now, we’re focusing on spicy scotch bonnet peppers and scrumptious sweet corns! Cause who can cook a good pot of food without using these peppers as seasoning? And wi know seh soup ah nuh soup without corn! Big up to the hard working team at Imagination Farms who make sure Jamaica’s crops are top of the line every time!
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atchery What Happens at the Hatchery
Caribbean Hatchery (CH) is the baby chick division of the CB group.
What came first the chicken or the egg? Well with CH it’s the eggs so the baby chicks make their way to you, and our process is what keeps us flowing. Eggs are received from two suppliers in the United States, CWT Farm and Keith Smith Farms, with an average of 2,060 cases of eggs once per week. Our efficient team sorts these eggs and transfers them into the eggs trays. The eggs are then set in our incubators 4 times per week. The eggs remain in the setters for 19 days then they are transferred to the hatchers for vaccination using the Inovoject machine, where they stay for the next 2 days until they are hatched. They hatch on the 21st day and are graded to be placed in our grow out operations or to Newport Mills where they are sold to farm stores and unto small farmers.
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H ill R un P oultry The Place To Be
(L-R) Wilfred Lopez, Orville Dwyer, Ramone Stewart, Deckolda Edwards, Youwan Hunt, James Howell, Dameina Johnson, Simone Stewart, Kerro Lumsden.
With the zeal & emphasis each worker brings an a day to day basis, makes you want to work harder. Each worker brings something to the table in their own right. From data collection, tractor operations to unit managers everyone man’s their unit. No one is allowed without permission or a good reason inside any of the units each man “OWNS” two house once they come through the gates. The passion that the team has for these birds is second to none as they have a hands-on approach to poultry production and would seek to find a solution to any problem. They know when to raise an alarm. As Deckolda would say: “Sir mi nuh luv how mi birds dem look, mi birds dem look hot” or “Sir mi birds dem likkle”. Right there I know I must go to Unit 4. Deckolda would usually walk at the back of house to look at the scale to determine the birds’ weight. Even with all that on his plate, I never leave a report unattended to, and that helps to reassure and motivate them to be very observant of what is happening around them. Growing birds at Hill Run has taken 12
poultry rearing to a different level. You have to learn how to analyze small details, find strategies, be able to see things first hand and compare with past flocks. And can I say with KAY on board, WOW! She’s reliable, dependable and punctual, not to mention a force to be reckoned with.
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But with my team of workers: Kay:............... Miss Cool and Deadly Deckolda:.......Mr. On Time Johnson:........ Miss Foody Youwan:........ Mr. No Nonsense Ramone:........ Mr. Go Slow Orville:.......... The Cool Kid Jervis:............ The Unpredictable One Simone:......... Miss Smiley … dem mek the dream work!
CHATBOUT HILL RUN FULL SPEED AHEAD. Did you know? 1. Mr. Lopez NOSE turns red when he’s mad with us 2. Mr. Lopez is a hard task master but a fair one 3. That you don’t play with his workers’ money and food 13
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what’s new with
We’ve been working working working to make BambooHR work better for you. Here are some already launched and features ahead that you can access in 2018: My Benefits: See your CBG insurance policies, access Sagicor and FFK portals and also view a complete list of CBG benefits and perks just for you, all on your home page.
More Benefits: You can see (and change) your beneficiaries and dependents with the touch of a button. You can also now log your thrift club or gym subscriptions online! Life made easy.
Extra Milers: Do you volunteer with the CBG? How about a member of a CBG committee like Safety or QMS? Maybe an external committee related to our industry? We track this info in a table known as EXTRA MILERS. We love when you go the extra mile.
Documents: We’re still virtualizing your info. So far you can view Food Handlers Permits, Qualifications, Letters and Memos, Role Profiles, Certifications from Trainings, Signed Policies with more on the way. If you don’t see these on your Documents tab as yet, be patient. It’s a lot of paper to go through!
Assets: Your role may require a laptop, phone or vehicle. Maybe an access pass and ID. All company property given to you for your success is now stored on your JOB tab.
Org Charts: This feature always existed. But now some of you can export org charts and save for future use. Now, it doesn’t show vacant positions and not all levels can be viewed at the same time but hey, it’s still pretty cool. 14
Performance Reviews: Coming soon to a screen near you. You’ll be able to complete reviews and view previous ones by logging in to BambooHR. Training: We are currently finalising the details to say goodbye to training forms! You will be able to request, approve and view all training sessions using the training module. You can also see at a glance how many trainings you’ve done per year and in what area. Not to mention e-signature feedback forms. Awesome. We will let you know once this is up and running. For more info on how to access or use these features, speak to any member of the People & Culture department. Happy Bamboo-ing!
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A W e D i P eop l e
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San Diego had no clue it would experience a cultural explosion from Jamaica as our very own Latoya Thompson, Operations Controller and Shannon Haldane, Team Leader – Talent Development participated in the Annual ATD Conference from May 6 – 9.
CB goes to San Fran for Talent Development
The conference is hosted by the Association for Talent Development (ATD) in different locations annually, showcasing over 400 exhibitors and 300 plus education sessions on the latest technologies and practices in leadership, learning and workplace culture. Several countries were represented this year, as diverse as Saudi Arabia along with neighbours from the Caribbean such as Trinidad and St. Lucia. Apart from all that, one of the keynote speakers this year was none other than the 44th President of the United States, Barack Obama! We walked into that general session with One Love by Bob Marley filling the sounds of the massive auditorium, waiting to usher in this phenomenal President. How cool is that? Although San Diego had a biting wind chill, the warmth of the fellow conference attendees and presenters was undeniable. It was a tangible community of passionate professionals who just want to make work better. This made it worth walking for miles through never ending meeting room halls to get from one session to the next! Some takeaways from this conference include: • Don’t spend too much time on your weaknesses. Instead, harness your strengths as your secret weapon. • 70% of training will be forgotten after 24hrs. Reinforcement is key. • If you can do it in 2 minutes or less, do it now. • Always consider all angles to a problem. That way you can be confident you make the best decision, even if isn’t the right one. And that’s okay. Thanks for having us San Diego. It’s been real! Look out for more updates on leadership and learning development opportunities that we hope to implement coming out of this conference. 16
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Copperwood does
Labour Day Project Staff from Copperwood Farms decided to get together for Labour Day for a beach cleanup. The team identified a public beach in Bulls Bay, Hanover. Although the day started quite cloudy, even gloomy, this propelled the team to quickly move along hoping to complete the project before it started to rain. There were over 30 volunteers scouring the beach of debris. It was a wonderful and insightful exercise, enjoyed by all. So committed to the project are they that Copperwood Farms will do a follow-up visit to place a garbage bin, hoping that this may be a tipping point for proper garbage disposal at the beach. Check out the team in action.
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Fort Rocky Clean-Up Every Labour Day, as is tradition, we seek meaningful ways to make a difference for our country. This year, in keeping with this tradition, we set out to make a difference for Jamaica’s environment!
Having worked hard, volunteers came back to base to drop off their bags of garbage, refill their personal water bottles Bright and early on the morning of May 23rd, a group and grab some light of 134 Volunteers from CB group, the Courtleigh Hotels refreshments including and Fraser Fontaine & Kong, set off from Fort Rocky, and bananas, biscuits, cookies combed the Palisadoes beach in both directions with bags and chips. After catching in hand, picking up any garbage in sight. Everything our breath and catching from food wrappers and fishing nets, to fireworks and up with each other, we fridge doors were removed from the beach. A shocking took our group pictures 1,648 plastic bottles and 1,916 bottle caps were also and headed back to collected and taken to Recycling Partners of Jamaica to the busses with a sense be recycled! That’s over 1,100 pounds of plastics that of accomplishment and could have ended up killing marine animals, which now optimism, thinking about all get to be recycled and repurposed. All this in just under the ways we can Live Better two hours on the beach! by keeping our environment clean and plastic free. 18
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L a bo u r D a y P r ojec t
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with Brian Royes
When we think about what can be done for the environment, it is easy to feel powerless or hopeless even from the get go, especially here in Jamaica. But in the face of such challenges, several inspiring Jamaicans have refused to accept the status quo and have stepped up to the plate to take on environmental issues by leveraging the power of social enterprise. The work of these well-intentioned entrepreneurs is worth knowing about and deserves to be supported. One such Jamaican-run enterprise is 360 Recycle Manufacturing. They are the manifestation of the old saying “one man’s trash is another man’s treasure”. Founded by visual artist and engineer, Scheed Cole in 2015, this business aims to move the country away from wasteful manufacturing practices by “upcycling” or repurposing recyclables to make lightweight construction materials. Cole is driven by his desire to grow Jamaica’s economy by creating more manufacturing jobs, beautifying communities, while reducing the amount of waste getting into the environment.
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The Rise of Jamaican Environmental Enterprise
Their products, including flower pots, sculptures, water features, outdoor seating and playground equipment feature earthy yet elegant designs. It is a wonder that they are indeed made from plastic bottles, Styrofoam, paper, cardboard and glass, among others; they truly are a testament to the power of thinking outside the box. They are stationed at the edge of Trench Town and Arnette Gardens, but do projects in schools and communities island wide. At the forefront of innovation, 360Recycle Manufacturing is changing the way we think about waste management in Jamaica. Another environmentally conscious company 20
working hard to make a dent in Jamaica’s plastic disposal problem is IngenBio – distributors of biodegradable products meant to replace plastic food containers and utensils at reasonable prices. Their products are made from plant-based materials that can be composted and broken down under the right soil conditions, unlike traditional plastic waste. In addition to merely distributing environmentally friendly products, they avidly advocate for their clients to go green in all other areas of their lives as well. The plastic problem is challenging because of how cheap and accessible plastics are. IngenBio’s work uses economics and marketing to target supply
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environmentalism is hard when you go it alone. But the good news is there are so many others trying to make a positive change in Jamaica that we can A third environmentally partner with. Whether grounded social enterprise it is by recycling and making a difference for repurposing plastics for Jamaica is Plant Jamaica. manufacturing, replacing Their goal is to highlight plastics with plant-based the mutual relationship materials, or by supporting between Jamaicans personal organic farming, and our environment it is clear that many are by focusing on selftrying to fight for the empowerment through health of our environment agriculture. They have an and country. In addition infectious passion for seeing Living Better individually, I Jamaicans get personally encourage you to support involved in the growing of the others also playing their their own food. This passion part in making a difference drives them to design and for Jamaica’s environment. create urban farms that seamlessly fit into small spaces like school gardens or small back yards. These ‘box gardens’ teach people how to tend crops and produce safe, organic food for themselves. In addition to such installations, Plant Jamaica offers environmentally smart products for farming, and services including training, education, consultation, and ‘voluntourism’ for an ever increasing number of Jamaicans interested in personal agriculture. and reduce the prevalence of plastic consumption. It is a step in the right direction in our efforts to say no to plastics.
Yes, making progress on 21
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Rec i pe s
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Copperwood Grilled Fennel-Rubbed Pork Chops
2 | 20 mins |
70 mins
INGREDIENTS
DIRECTIONS
2 large Copperwod Pork chops with ¼-½” fat cap, chine bone removed (not Frenched)
1. Prepare grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). 2. Combine kosher salt, pepper, and ground fennel in a small bowl. Rub each pork chop all over with 2 tbsp of oil, followed by spice mixture, patting to adhere. 3. Grill chops over direct heat, turning often until deeply browned on all sides for 10-15 minutes. 4. Move chops to indirect heat, bone-side down, and grill, turning every 20 minutes until an instantread thermometer inserted into the thickest part of chops registers 118°C, 45-60 minutes. 5. Transfer pork chops to a cutting board and let rest 5 minutes. Cut loin on each chop from the bones in one piece. Slice between bones to separate and grill over direct heat, turning often, until crisped and well charred, about 5 minutes. 6. Grill loins over direct heat, cut side up, just to reheat slightly, for about 2 minutes. Slice loins ½” thick and transfer to a platter. Drizzle with oil and sprinkle with sea salt and fennel pollen. Serve with bones alongside.
¼ cup kosher salt ¼ cup coarsely ground black pepper ¼ cup finely ground fennel seeds 4 tbsp extra virgin olive oil, plus more for serving Flaky sea salt Fennel pollen or finely ground fennel seeds (for serving)
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CB Chicken Rosemary Roast Chicken
6 | 22 mins |
INGREDIENTS
DIRECTIONS
Whole Free range CB Chicken
1. Preheat your oven to 240°C/475°F/gas 9. There’s no need to peel the vegetables – just wash and roughly chop them.
2
medium onions
2 carrots 2
sticks celery
1
bulb garlic
Olive oil Sea salt Freshly ground black pepper 1
small bunch fresh thyme, rosemary, bay or sage, or a mixture
80 mins
2. Put the vegetables and garlic into a large roasting tray and drizzle with olive oil. Drizzle the chicken with olive oil and season well with salt and pepper, rubbing it all over. place the herbs inside the chicken and around the vegetables also. 3. Optional- rub a bit of honey or lemon juice on the bird. 4. Turn the heat down to 200°C/400°F/gas 6 and place the chicken on top of the vegetables in the roasting tray and put it into the oven. Cook the chicken for 1 hour and 20 minutes or until the juices run clear. The vegetables will be full of juicy flavour and you can make mashed potato or roast potato to go with it. 5. Use the juices of the chicken and a little bit of the roasted vegetables left in the roasting tin to make the gravy- whizz it up add a splash of hot water if necessary.
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C e l eb r a t i o n s &Milestones
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Birthdays 1
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Selvin Pladley
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Hubert Bell Etheline Harris-Clarke
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Movements S TA FF
Welcome
Garthia Gowans QA Technician Department: QMS Division: Crops Location: Imagination Farms Barbara Lee Production Accounting Clerk Department: Finance & Accounting Division: Shared Services Location: Lucea Sean Townsend Production Worker Department: Production Division: Livestock & Animal Feeds Location: Newport Mills Shaquille Williams Production Worker Department: Production Division: Livestock & Animal Feeds Location: Newport Mills Danieque Glen Production Worker Department: Production Division: Livestock & Animal Feeds Location: Newport Mills
Raymond Silvera Production Worker Department: Production Division: Livestock & Animal Feeds Location: Newport Mills Elvis Cameron Farm Attendant Department: Live Production Division: Foods Location: Newport Genetics
Farewells
Phillip Mitchell Warehouse Attendant Department: Finance & Accounting Division: Shared Services Location: Lucea Glasford (Omar) Johnson Bearer Department: Finance & Accounting Division: Shared Services Location: Arnold Road Everton Myers Financial Accountant Department: Finance & Accounting Division: Shared Services Location: Group Office
Shemar Mcleod Production Worker Department: Production Division: Livestock & Animal Feeds Location: Newport Mills 25
Transfers and Promotions
Sekou Brown Customer Care Coordinator Caribbean Broilers (Ja.) Ltd. Division: Foods Department: Sales Glendon Blagrove Production Worker Peninsula Hospitality Management Ltd. Division: Foods Department: Production Alecia Brown Production Worker Peninsula Hospitality Management Ltd. Division: Foods Department: Production Sasha-Lee Lewis Production Accounting Clerk Copperwood Farms, NPG Division: Shared Services Department: Finance & Accounting Andre Reid Plant Superintendent Lucea Division: Foods Department: Production