Page 1

ISSUE #4

03

MEET ALICIA BOGUES

09

A DAY ON THE CB EGG FARM

12

GIVE LOVE, GIVE BLOOD


Table of CONTENTS

1 3 9

welcome meet Alicia Bogues our chicken & bad dawg lady! a day on the CB egg farm

12 15

give love, give blood

18 20 21

a day in the life of Kenton “Nigel� Stone

jerk chicken sliders with pineapple salsa did you know? 13 fun facts about chickens

8 phone etiquette rules every professional should know


Welcome? The CB Group continues to advance the production and supply of safe food for Jamaican families and visitors to our island, by ensuring that our facilities and farms are Certified SAFE. Look out for our March Issue, which will give you more information on the new exciting things to come. Our inaugural blood drive, held in February was a successful one. A special thanks to team members for their participation. A very special highlight is extended to members of staff, family and friends for taking time to donate blood. Because of the magnitude of success, we will host another blood drive in the summer, so I look forward to your ongoing support. Our newest location, ‘Imagination Farms’ continues to buzz with activity. A new crop of sorghum is now being prepared for reaping. From its initial appearance, we note an improvement over previous crops. We look forward to growth in this area, as we seek to reduce importation of grains for animal feed production. Our pig grow-out operations also continue to improve and our Agro-park complex will soon have a new addition. As we extend our services in communities throughout Jamaica, and the Caribbean, we remain confident in the quality of our brands, and continue to uphold our commitment to providing Safe Food for all Jamaicans. All the best,

Eaton Barrett

Divisional Poultry Manager

welcome

1


2


Meet

ALICIA BOGUES,

she’s our Chicken and Bad Dawg Lady! A self-established “Jill of all Trades”, Alicia wears many hats within the CB Group. We took time out to find out more about this energetic individual.

1. What does your current job entail? I’m the Brand Manager for CB Chicken and Bad Dawg Sausages. I’m in a very high-paced, dynamic position: “controlled chaos”. I’m constantly on the go, meeting new and current customers, devising creative ways to position our brands in the market place, budget planning, event planning, training. Really a little bit of this and that. 2. What do you like most about your job? No two days are alike. Each experience presents an opportunity to always learn something. Plus, the team I work with are really great, talented people. I also take great pride in the fact that I work for a Company that shares my views on family, community development and building Jamaica. 3. How long have you been in your current position? I started my journey at the CB Group in January 2012 as the Brand Manager for Bad Dawg Sausages, and then added CB Chicken and Group portfolio June 1, 2013. 4. What three words do you think best describe you? Loyal, Meticulous and Outgoing. Three is too few. But those first come to mind. 5. What has been your greatest accomplishment to date? Without any hesitation I’d have to say my daughter Zoe. I look at her in complete amazement, with

around the brand in 30 days — cb chicken

such pride. She is truly perfection is a little person. She has taught me patience and forced me to a better person. I think she’s equally as proud of me and I have proof: She adorns my office wall with love notes and certificates. Laughs. 6. What makes you ‘Alicia Bogues’, what’s uniquely you? I am a perfectionist, and strive to do my best at everything I do, no matter how big or small. I work hard, laugh plenty, love in a big way; I’ve been knocked down and had to lift myself back up, but through it all, I’ve learned valuable lessons and I’m such a better version of me. 7. What’s your favourite thing about the CB Pan Chicken Championship? In just nine years, Pan has become the largest Food event in Jamaica. That’s HUGE for the CB Brand and our Company overall. But it has an even greater meaning for each participant. There is no bigger reward than receiving a phone call, letter or even a text from the competitors thanking me for changing/bettering their lives. ‘Pan’ isn’t just a competition for these men and women, it’s an opportunity of a lifetime to grow their businesses and enhance their skills. They all walk away feeling empowered and hungry to achieve more.

3


Meal Ideas to Keep Those Resolutions Going… The weekend is usually a great time to unwind from a hectic week, but it’s also a time we eat the most fast food. So why not keep those resolutions and create dishes that are quick, easy and above all, healthy, using Caribbean Passion’s line of ready to eat sausages and diced meats?

BREAKFAST Start your morning with the right fuel to give you energy to tackle your day. Sautee a pack of our Corned Pork with your choice of vegetables, serve with some boiled green bananas and just like that—you have a quick balanced meal. LUNCH Prepare a hearty salad topped with our sweet, smoky bacon for a perfect way to get your fix without breaking your pocket or healthy routine.

DINNER Soups are excellent cost effective meals so defrost that hambone, add your vegetables to the mix and then simmer to tasty perfection. DESSERT You may wonder what dessert, pork and healthy have in common. No need to worry, the key is portion control. Whip up a batch of bread pudding and top with a home-made bacon caramel topping and enjoy that sweet treat.

I t ’s n o t to o l a te to fulfil th o se resol uti ons and ge t on the path to a be tte r you! around the brand in 30 days — caribbean passion

4


Update Your SPICE Closet! If you are a dedicated meat lover then you know that nothing beats the immense pleasure that hits your taste buds when you sink your teeth into a succulent, well-seasoned cut of meat. Chefs and other experts are known to create magical dishes with seemingly normal ingredients. To the everyday person, you may feel like it would be easier to count all the grains on Hellshire beach than to get your meat to taste like something you’d eat at a restaurant. What’s the secret? Adding some non-traditional ingredients to your collection! You can start with choices such as:

CELERY Celery is a popular choice among the health conscious because of its minimal caloric content. It adds a slightly bitter taste, which compliments the naturally sweet notes of our Copperwood Pork Loin, and adds a nice crunchy texture. It comes in a bunch of stalks with tough outer layers and leaves at the head (similar to Pak Choi). To use celery in your dish, simply remove the outer layer, chop the stalks up and add to your marinade. TURMERIC Turmeric is the spice that is credited in giving our patty crusts that yellow-ish colour. It is also widely used in curry dishes and adds a pleasant citrus aroma and a pungent bitter flavour to dishes. Create a memorable meal in under thirty minutes by making a dry seasoning mix and adding it to your Copperwood Pork Tenderloin with creamed potatoes. FEVERGRASS Many of us may remember our mothers boiling this wild grass and serving to us as tea to treat all sorts of ailments. We recommend re-claiming this culinary gem with its woody yet citrus-like flavours by making it the base of your sauce to coat your Copperwood Spare Ribs. CLOVES Jamaicans traditionally use this spice in preparing their ham for the festive season but not everyone knows that it could be that secret ingredient to add a special flavour to your favourite pork dishes. The strong, yet earthy sweetness of this spice makes it the perfect choice for roasting your Copperwood Pork Loin or adding an interesting spin on your sweet and sour pork dish.

around the brand in 30 days — copperwood pork

The goal is to include flavours that will hit as many taste buds as possible. Sweet, salty and bitter flavour notes can all combine to make a a mouthwatering dish. Impress your family and friends by adding some of the above spices and creating culinary masterpieces.

5


‘Juicy’ Smart Eggs Smart Eggs partnered with the “Juicy Chef” to create 4 custom recipes for the Smart Eggs recipe bank. We worked together to try and create dishes that were out of the ordinary but simple enough that a novice ‘chef’ could recreate them at home.

Smart Eggs Teams Up with “We Got The Runs” Smart Eggs sponsored the “We Got The Runs” teams for the 2-day Joie De Vie Wellness Festival that took place at the Fort Clarence beach. They competed in a number of events over the two days including a 5K run, the Run/Swim obstacle course and the beach football competition. “We Got The Runs” placed 3rd overall in the beach football competition.

Get Crackin’ in 2014 As part of our Get Crackin’ theme encouraging fans to live ‘SMARTER’, we launched a Facebook competition where fans/followers can submit their best #SmartEggsSelfie for a chance to win a 2 month membership to Express Fitness. Express Fitness came on board with us for this initiative and donated the 2-month membership at any of their health clubs island-wide. Fans can submit photos enjoying Smart Eggs and our team will select the best photo as the winner.

around the brand in 30 days — smart eggs

6


Bad Dawg Celebrates

YEARS

around the brand in 30 days — bad dawg

Guess what? Bad Dawg turned 2 and we celebrated in a Bigga . Betta . BADDA way! Patrons enjoyed 2-4-1 Bad Dawg Specials along with our Bad Dawg and Beer Combos.

7


Nutramix Conducts Island-Wide Workshops The Nutramix Team hosts farmers at island-wide workshops each month to talk about different areas of livestock productions, which leads to successful farming. On average, we have up to sixty farmers attending these workshops which includes lively discussions with farmers. We address their problems and concerns, distribute livestock manuals and provide great prizes and surprises for participants.

around the brand in 30 days — nutramix

8


with Kenrick Mattis, Farm Co-ordinator For the past few years, we have had on average 24,000 laying hens reside on our farm at any given time. On average we lay close to 20,000 eggs per day. Our Farm coordinator, Kenrick Mattis, walks us through a typical day on the farm, and sheds light on our recent certification.

Egg Farm Certified SAFE

A Day on the Egg Farm

28,000 eggs

Our egg farm operation starts at 6am sharp, with our trusted house attendants. The farm employs 25 persons who work in the chicken houses, in the field, administrative capacity and sort eggs. Each day the waterers are washed, the birds are fed and eggs are collected from the chicken houses twice per day. The eggs are then transported to the sorting area. Sorting workers are responsible for packing the eggs, while the field staff handles general maintenance of the farm.

CB Egg Farms Ltd. Is now certified SAFE - ISO 9001:2008, HACCP & GMP. Our certification gives us a competitive edge, both locally and for the export market.

Largest Amount of Eggs Collected in 1 Day:

The Difference Between Chippenham Eggs & Smart Eggs

Layer hens that produce Smart Eggs are fed a special diet enriched with Omega 3, while the layer hens that produce Chippenham Eggs are fed a diet of regular layer mash.

Daily quality checks occur to ensure the operation upholds all our Quality standards. Next time you purchase your Smart Eggs or Chippeham Eggs, you can be sure you’re receiving locally grown, safe food.

Keeping hens HAPPY!

Like any animal, layer hens perform best when they are happy. So we ensure they roam freely, eat our safe feed and drink plenty of water. Happy hens, happy eggs—makes for a good morning!

around the brand in 30 days — a day on the cb egg farm

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around the brand in 30 days — a day on the cb egg farm

10


Creating Bonds

in Our Communities 11


Give

Give

Over 77 Units of Blood Donated at CB Give Love, Give Blood Inaugural Blood Drive.

“The need is constant, the gratification instant”. There is no substitute for blood, and volunteer blood donations are essential for many persons, including those going through cancer treatments, surgical patients, pregnant women, premature babies and many others.

The CB Group partnered with the National Blood Transfusion Service (NBTS) on Wednesday, February 12, 2014 to host its first of many blood drives, Give LOVE, Give BLOOD at the Girls Guides Association of Jamaica at 2A Waterloo Road in Kingston. In an attempt to boost the national blood supply, the CB Group encouraged persons to come out and support. “By partnering with us, we were able to educate and sensitize the CB Group’s team members, and the wider community

our community — give love, give blood

about the benefits of donating blood. Our successful mobile drive resulted in one hundred and eleven (111) members registering to donate, and seventy-seven (77) units of blood being collected at the Girl Guides Headquarters venue. This will directly have a positive effect on the lives of so many Jamaicans who are in great need. For this we express our most sincere thanks,” stated Keishawna Pinnock, Assistant Blood Donor Organizer at NBTS. This project was the initiative of CB Chicken’s Brand Manager, Alicia Bogues, who suffered her very own personal tragedy, and through numerous blood donations, her family member was able to undergo the necessary surgical procedures to salvage her life. “My ‘giving back’ came full circle in October 2012 when my Mother required numerous blood transfusions. Family, friends and the CBG family rallied to donate, and I now know the first-hand benefit of giving. I take great pride working for a Company that shares my beliefs. We recognize that we should not wait on a crisis to contribute; there is an absolute need. Through one single donation, each person has the potential, to save three lives; the altruism is the ultimate reward,” she pointed out. Give Love, Give Blood provided the CB Group with an opportunity to introduce not only its staff members, but also the greater public to voluntary blood donation. Donors were refreshed and feted courtesy of Wisycno, Jencare Skin Farm and of course delicious food offerings courtesy of the CB Group.

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our community — give love, give blood

13


C BIG B UPS - Birthdays - Staff Movements - A Day in the Life Of‌

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A DAY in the life of… Kenton “Nigel” Stone

Control Room Operator – Newport Mills

1. How long have you been associated with the CB Group? Since 1997

6. What is your favorite CB product? CB Chicken

2. What section of the group are you in and what is your role? I currently work in production as a batching operator

7. If you could be in another section of the group for a day, where would you go and why? I would like to go to Copperwood as I am interested in seeing the different processes.

3. What is the best part about working at NPM? I enjoy the day-to-day challenge of producing the variety of feeds we offer our customers 4. Describe a typical day for you from the moment you arrive at work till when you leave. In the morning I help to load the bulk trucks so they can leave by 7am. Then I move to the Control room where I organize pallet sheets, etc. to the get the bagging line running. I spend the remainder of the day batching and producing feed, which usually ends by 3.30pm 5. What gets you through a hectic work day? (music, praying, snacking...) Talking with the other operators in the control room and staying focused on the task

cb big ups — a day in the life of…

8. What has been your most embarassing moment at work? Can’t think of one at the moment 9. Name your favorite chicken/pork dish. Curry chicken 10. Tell us something about Newport Mills that most people do not know. That we export the Big Feed to Suriname, Barbados, St. Lucia, Aruba, Curacao, Montserrat & Dominica

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FEBRUARY

STAFF

Birthdays

Movements

3

13

20

Andrea Mayne Alicia Mitchell

Imogene Cameron-Dowie

Anthony Reid

4

Claudette Lyons

21

Edward Lambert Maureen Simms Shelly-Ann Cargill

5 Carlos Lewis Norris Fisher

14 Dwight Howell Pete Sinclair

15

22

Samuel Barrett

Elaine Campbell Vandana Reid Rovell Pryce

Dwayne Gordon-White

Patricia Miller Francois Ayres Kemar Bennett

16

24

Donovan Bent Kameika Whyte-Lloyd

Ricardo Gayle

Colin Porter

10 Alicia Bogues

17 Monica Green Mayna Nesbeth Victor Barracks

11

18

Zena Ferguson Roxanne Issacs

Tyrone Cunningham Errol Thomas

12

19

Desmond Thompson Craig McNaught

Norma Parnther Jermaine Jackson

Nathaniel James Innis born weighing 9lbs 12 oz to Richard and Dianne Innis. Richard is the Shipping Supervisor at Copperwood Lucea.

Owen Wright Hubert Blair Mark Thompson Kevin Burke

6

9

Birth Announcements

26 Claudia Clarke

28 Kereen Cole

Xaundre Campbell (boy), born on Jan 16, 2014 at

11:44am weighing 6lbs 3ounces or 2.83Kgs. He was born to Shaun & Rena Campbell. Shawn is the Operations Accountant at Newport Mills.

CBG Welcomes Katherine Royes - January 2, 2014

Project Manager – Group Office

Wayne Santouse - January 7, 2014

Security Supervisor – Arnold Road

Yukhari Vassell - February 24, 2014

Livestock Attendant – Newport Genetics

Otis Wright, Howard Daley & Gallimore McLeod

January 27, 2014 Production Workers - Imagination Farms Roland Lawrence

CB Egg Farms

- February 10, 2014

Promotions

- effective February 18, 2014 promoted to Shipping Coordinator, Lucea

Richard Innis

NOTE: In the cases of transfer, the position mentioned above is the one to which the person was transferred to.

cb big ups — birthdays & staff movements

16


and tid-bits 17


CB Chicken Jamaican Jerk Chicken Sliders with Pineapple Salsa INGREDIENTS:

(makes 16 | serving size: 1 slider)

- 2 tablespoons Jamaican jerk seasoning - 2 tablespoons olive oil - 1 teaspoon kosher salt - 3/4 teaspoon ground black pepper - 3 1/2 pounds CB chicken thighs (bones in), skin removed - 1 cup brewed coffee - 3/4 teaspoon finely shredded lime peel (set aside) - 3 tablespoons lime juice - 2 tablespoons molasses

- 4 cloves garlic, minced - Several dashes bottled hot pepper sauce - 1 1/2 cups finely chopped fresh pineapple - 1/4 cup chopped green onions (2) - 1/4 cup chopped red sweet pepper - 2 tablespoons snipped fresh cilantro - 1 fresh jalapeno chile pepper, seeded and finely chopped* (optional) - 16 slider buns or small round dinner rolls, split and, if desired, toasted

Prep Time: 30 minutes

DIRECTIONS:

- In a small bowl combine jerk seasoning, oil, salt, and black pepper. Coat chicken with seasoning mixture. Place chicken, bone sides down, in a 3 1/2- or 4-quart slow cooker. - In a small bowl combine coffee, 2 tablespoons of the lime juice, the molasses, garlic, and hot pepper sauce. Pour mixture over chicken. - Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. - Using a slotted spoon, remove chicken from cooker. When chicken is cool enough to handle, remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. Return shredded chicken to cooker. If using low-heat setting, turn to high-heat setting. Cover and cook about 30 minutes more or until heated through. - Meanwhile, for salsa, in a medium bowl stir together pineapple, green onions, sweet pepper, cilantro, jalapeno pepper (if desired), the remaining 1 tablespoon lime juice, and lime peel. To serve, use the slotted spoon to spoon chicken mixture onto bottoms of buns. Top with salsa; replace tops of buns.

recipe corner — jerk chicken sliders with pineapple salsa

18


Copperwood ROAST PORK with Pan Sauce INGREDIENTS:

(servings:6)

- 2 tablespoons extra-virgin olive oil, plus more for pan - 8 garlic cloves, peeled - 3 tablespoons fresh rosemary leaves - 2 tablespoons fennel seed - Coarse salt and ground pepper - 1 boneless Copperwood pork shoulder (4 pounds), thin layer of fat left on

- 1/2 cup dry white wine, such as Sauvignon Blanc - 1 tablespoon all-purpose flour - 1 1/2 cups low-sodium chicken broth

Prep Time: 20 minutes Total Time: 3 hours 20 minutes

DIRECTIONS: STEP 1 Preheat oven to 450 degrees. Lightly oil a heavy-bottomed metal roasting pan. In a food processor, combine oil, garlic, rosemary, fennel seed, 2 teaspoons salt, and 1 teaspoon pepper. Pulse until a paste forms. STEP 2 With a paring knife, gently score the pork’s fat layer, making 10 to 15 small 1/2-inch-deep cuts all over. Rub pork with garlic paste, pushing it into cuts. With kitchen twine, tie pork in 1-inch increments and transfer to pan. STEP 3 Roast until golden brown, 30 minutes. Reduce heat to 300 degrees and roast until an instant-read

thermometer inserted into center reads 170 degrees, about 2 1/2 hours. Transfer pork to a cutting board, cover with foil, and let rest 15 minutes before slicing.

STEP 4 Meanwhile, pour pan drippings into a small bowl and skim fat. Set pan over medium, add wine, and cook, stirring and scraping up browned bits, until wine is reduced by half, 4 minutes. Add flour and whisk to combine. Cook 1 minute. Slowly whisk in drippings and broth. Cook, whisking, until sauce thickens slightly, 3 minutes. Serve with pork.

recipe corner — roast pork with pan sauce

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13 Fun Facts About Chickens 1) The chicken, Gallus gallus domesticus, is a domestic subspecies of the red junglefowl, a member of the pheasant family that is native to Asia. Genetic studies have found that the grey junglefowl also contributed to the chicken’s evolution. 2) This bird was probably first domesticated for the purpose of cockfights, not as food. 3) Chickens aren’t completely flightless—they can get airborne enough to make it over a fence or into a tree. 4) With 25 billion chickens in the world, there are more of them than any other bird species. 5) There are dozens of chicken breeds, such as the Dutch bantam, leghorn and Rhode Island red. 6) Baby chickens are chicks. Female chickens are pullets until they’re old enough to lay eggs and become hens. Male chickens are called roosters, cocks or cockerels, depending on the country you’re in.

9) Researchers have found that females prefer males that often perform tidbitting and have larger, brighter combs on top of their heads. 10) Scientists think that the rooster’s wattle–the dangly bit beneath his beak–helps him to gain a hen’s attention when he is tidbitting. 11) A female chicken will mate with many different males but if she decides, after the deed is done, that she doesn’t want a particular rooster’s offspring and can eject his sperm. This occurs most often when the male is lower in the pecking order. 12) The chicken was the first bird to have its genome sequenced, in 2004. 13) And which came first, the chicken or the egg? Well, all vertebrates have eggs, but the hardshelled variety first appeared among reptiles.

7) A rooster announces to a flock of chickens that he’s found food with a “took, took, took.” But the hens don’t pay attention if they already know that there is food around. 8) Roosters perform a little dance called ‘tidbitting’ in which they make sounds (food calls) and move their head up and down, picking up and dropping a bit of food.

did you know?

20


8

The convenience of cellphones has made it possible to talk to others any time and anywhere, but there is still an art to using the phone properly in a professional setting. Career coach Barbara Pachter outlines modern phone etiquette rules in her latest book “The Essentials Of Business Etiquette.” We pulled out the most important ones you need to know:

Phone Etiquette Rules Every Professional Should Know 4. Don’t place your phone on the table when meeting others. This is another way of showing the person you’re meeting that they’re not worth your time. Even if you don’t actually answer the phone, it can be distracting. 5. Respect quiet zones. If you’re in the middle of a meeting or a conference, it’s rude to have your phone go off and disrupt the speaker and everyone in the audience. The easiest fix is turning on the vibrate button on your cellphone.

1. Announce your name when picking up the phone. When answering your phone, use a proper greeting and announce your full name. The best thing to say is: “This is Brittany Jones speaking,” or, “This is Jake Jones.”

6.Choose a normal ring. Do you really want your colleagues to hear Vybz Kartel’s latest single blasting on your cellphone while you’re fumbling to silence it? Hopefully not. You need to consider what you use as a ringtone and think about how other people are going to react to it.

2. Be aware of your speaking volume. Some people just don’t know how loud they are, especially when their attention is focused on the person on the other line. You should also be aware of your surroundings because you never know who’s paying attention to your conversation.

7.Let the other person know when you have them on speaker phone. If you must put someone on speaker phone, make sure you immediately let them know who else is in the room with you.

3. Don’t answer your phone when meeting with others. At a meeting, if you answer a call, you’re basically telling the person you’re meeting with that someone else is more deserving of your time than they are. If you are expecting an important phone call during your meeting and there’s no way you can reschedule it, then make sure to let the person you’re meeting with know ahead of time.

8.Don’t leave long voicemails. Don’t leave long-winded voice messages. Make your message quick and straight-forward, just like you would an email.

tid bits — 8 phone etiquette rules…

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A Big THANK YOU to all the CB Staff Members that took the time to come out and support our first Blood Drive. Did you know that on average a Blood Drive receives 45 - 55 Units of Blood? Well with your help we were able to get 77 Units.

CONGRATULATIONS!!! Thank You also to our sponsors, Jencare, Wisynco and National who provided refreshments and pampering for our amazing volunteers.

See you at our next Blood Drive later on in the year!

22

Cb group|February Ezine 2014  

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