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Over the past couple
decades successive Agriculture Ministers have either imposed or threatened bans
on food imports as a way of supporting Bahamian farmers. The unintended consequences
of such actions were higher prices for what consumers believe are inferior
The Banana market of 1996
is a prime example of unintended consequences - for both producers and
. In a short period of time
after government imposed a ban preventing imports to "help" the local banana
growers, the foreign bananas were available from road side vendors at higher
. Consumers still preferred the
large yellow imports to the variety...
Commercial crime investigators have uncovered a new fake check scam targeting major supermarkets.
Head of the Business and Technology Crimes Unit of the Central Detective Unit (CDU) Assistant Superintendent Michael Moxey said yesterday that the scam is being backed by an organized crime ring.
Moxey said that while the group is well organized, suspects do not always succeed in passing off the fake checks to businesses.
So far police have discovered 40 fraudulent checks that were used at several supermarket chains in New Providence. According to Moxey, those involved in the scam go to food stores and purchase goods with the fake checks.
He said supermarkets often find out about the scam when attempts ar ...
How many of you reading the paper this morning think about what you eat before you eat it? How about while you eat it?
How many of you have meat with every meal or twice a day? What are you eating now while you read this over breakfast – eggs? Cereal with over 7 grams of sugar per serving (and how many servings are in that bowl anyway?) A big glass of milk? Toasted white bread with butter? Egg McMuffin?
What's IN this stuff, anyway? Recently I made the decision to ask myself these questions: Why do we eat the way we do? How is it detrimental to our health? How can I change? It’s a scary thing to ask ourselves about our food. We may not realize it, but we’re addi ...
RBC Royal Bank has announced that it is a presenting sponsor for the upcoming Food For Thought Panel Discussion on Hunger and Food Security in The Bahamas. The panel event promises to be a unique learning experience. It will include a live raffle, door prizes, light refreshments and the opportunity to discover how individuals can join in the fight against hunger in The Bahamas.
The event is being organized by Hands For Hunger (H4H), a humanitarian organization committed to the elimination of unnecessary hunger and the reduction of food waste in The Bahamas. H4H strives to achieve this goal through the creation of meaningful and engaging partnerships amongst all sectors of the Bahamian community.
Since 2008, H4H has provided 500,000 meals to Bahamians in need through its food rescue program, which currently assists 12 recipient outreach agencies serving over 8,000 meals each week.
The Food For Thought Panel Discussion will coincide with World Hunger Day, which is celebrated around the world on May 28, 2013. A few of the confirmed panelists are Dr. Selima Campbell-Hauber, horticulturist and owner/founder of Field to Fork Farm, and Minalee Hanchell, executive director of Great Commission Ministries. The panel discussion will seek to develop further consciousness about food security and hunger awareness on the island, analyze and outline ongoing food security programs and discuss solutions to island-wide food deficiencies.
RBC supports civic causes which improve the quality of people's lives and strengthen the community. RBC was one of the first corporate sponsors of Hands For Hunger. Over the years the bank has sponsored numerous H4H programs and RBC employees have served as volunteers for H4H initiatives. Most recently, a group of RBC employees joined H4H to help count pennies collected during a primary school penny drive. RBC team members also provided logistical support for the penny drive and will assist at the panel event as part of their ongoing volunteer service to H4H.
"It's an extremely rewarding experience for RBC and our employees to assist H4H as they work to eliminate hunger in The Bahamas", said Jan Knowles, RBC manager, public relations and communications. She continued, "We applaud H4H for the important work they do in the community and encourage the general public to attend the Food For Thought Panel Discussion and support Hands For Hunger."
"Hunger in Nassau is a very real and serious problem. We are still importing over 95% of our food, which affects affordability for all citizens on our island." shared Abigail Asgaralli, executive director, Hands For Hunger. She thanked RBC for its support, "RBC's involvement as a sponsor for our Food For Thought Panel Discussion demonstrates its unwavering support to address the ever-growing need for food security, while helping us secure funding for our food rescue program, food security research and healthy living education programs. We are proud to have RBC as a sponsor for the Food For Thought Panel Discussion, and as a constant supporter and proponent for the vision and mission of Hands For Hunger."
The Food For Thought Panel Discussion on Hunger and Food Security in The Bahamas will take place on Tuesday, May 28th, 2013 at the British Colonial Hilton from 6:00 p.m. to 9:00 p.m. A ten dollar ($10.00) entrance fee will be charged. Participants will receive 1 free raffle ticket as part of their entrance fee for a chance to win awesome prizes. For additional information about the Food For Thought Panel Discussion on Hunger and Food Security in The Bahamas please visit http://www.handsforhunger.org.
Erika Robinson has enjoyed quite a journey to get to where she is today, operating a takeaway that sells food that both meat eaters and vegetarians can partake in. From the world of banking and finance to flipping omelettes out of a shack on the side of Carmichael Road, she's now found her niche on her family's homestead on Hawkins Hill, operating Da Glass Kitchen.
The food that Robinson has been serving for the past four years is delicious and famous around town -- for those in the know -- but at the same time, it's almost still a well-kept secret.
Fans of Da Glass Kitchen offerings swarm the spot for vegetarian breakfast items like scrambled tofu, grilled tofu, veggie burrito or a hot slam bam made with veggies and cheese. Regular Bahamian breakfast items like tuna salad, steamed mackerel and steak and eggs satisfy the carnivorous set.
For lunch, vegetarians can take their pick of veggie burgers, tofu or curried veggie medley, or a sautéd veggie wrap, to meals like sautéed vegetables or BBQ tofu, BBQ veggie steak strip or curried tofu veggie medley served with veggie rice or white rice. Meat lovers can enjoy their fill of burgers from beef to turkey, curried chicken wraps, old-fashioned sandwiches like tuna melt, sausage and cheese or meals like curried chicken, BBQ steak or a grilled chicken medley with veggie or rice.
"One of the reasons why I started the restaurant is because I have more of a vegetarian diet, and there are very few places where I can go to eat in Nassau and choose from a menu. Generally, I may get a potato or steamed veggies, or maybe a salad, but there was nothing that would really satisfy me. And I wanted everybody to be able to eat at the same location. If I'm your friend, most likely you are not vegetarian, which means I have to find someplace for you to eat and then go somewhere else to find someplace for me to eat. I wanted both people to be able to eat at the same place, and this is why we have not only vegetarian foods, but foods for everyone to enjoy," said Robinson.
Having enjoyed a vegetarian diet for 15 years, Robinson is also cognizant of the fact that most vegetarians are conscious about how their food is prepared and that there is no cross-contamination with meat products.
At Da Glass Kitchen, their food preparation is front and center. The minute you push open their old-fashioned screen door and step up to the counter your view is of the entire kitchen and what is going on. You can see chefs chopping cilantro, slicing mushrooms, dicing peppers and stirring a pot of curry chicken. And you will never see them cross contaminate ingredients for a vegetarian dish with a meat-eater's dish.
"We have an open kitchen, because someone like myself -- and most vegetarians I know -- are very particular about how our food is being prepared. We want to make sure there is no cross contamination at all, so people get to actually see their food and how it's being prepared," says the 38-year-old Robinson.
While everything on the menu she says is a must-have item and meat eaters would actually find themselves enjoying a veggie option if they gave it a chance, Da Glass Kitchen is famous for its burgers which Robinson says accounts for 90 percent of her sales. From delicious beef to a succulent, juicy turkey, veggie and a grilled chicken breast, there's a burger offering, hot off the grill, to suit every palate. Their wraps are also big sellers.
The health conscious Robinson offers healthier alternatives to all of her menu items. Fried foods do not show up anywhere on her menu. Her remedy for those persons that need French fries on the side of a burger is to offer sautéed garlic potatoes or a garden salad, or a curried veggie medley.
The daughter of Bahamian sporting legend Thomas Augustus Robinson and a Mexican mother, Robinson also "dips" her hat to her Mexican heritage as well with a few Mexican influences on her menu, like her fish omelette with Mexican salsa and tortillas.
"We offer foods that nobody else offers and that's what I think makes us unique. It's pretty much about our product, the way we view the customer, our customer service, our dedication to the preparation of the food, to the final product, and that's why I think I can truly say our final ingredient is love, because we love what we do."
For those people weighing the option of trying a vegetarian dish, her recommendation is to start with the scrambled tofu, which is flavorful due to the different herbs they use. It also has more of an egg consistency and is a dish meat eaters will identify with because visual is just as important as taste.
Robinson, who loves food, says she came across her cooking skills through observation and taking the time to read, watch and learn about foods, seasonings and herbs. For her cooking is the greatest entertainment -- more than music, art or books.
And her restaurant was named Da Glass Kitchen for two reasons, one being you can see right through the kitchen, but chiefly in honor of a woman by the name of Katie Glass who Robinson met when she shot a documentary with Maria Govan about HIV/AIDS six years ago. While shooting the documentary she learned that Glass has lived next door to Robinson's grandparents, Cyril H. and Willisie Isadora Robinson. Robinson had not known Glass (who has since passed) as a child.
"What was most significant for me about meeting her [Glass] was that she taught me so much about living in a glass house, what it is to not throw stones and what it is to not judge people. She was one of the most beautiful people I've ever met and just made some wrong decisions, and so the restaurant was named after her."
As the secret that is Da Glass Kitchen and its delicious food continues to circulate, Robinson's immediate goal is to expand the back of the takeaway so her patrons can enjoy outdoor dining.
And she's proud of the fact that her food is bringing people into Hawkins Hill, rather than her taking her operation to a more mainstream, commercial location.
"When we move the seating outside -- the backyard where I grew up, where I climbed the guinep tree and the avocado tree, where I picked the mangos and the hog plums, that's the backyard I want people to be able to come in and enjoy their lunch and breakfast, so it will be a cultural experience."
As much as she calls Da Glass Kitchen a takeaway, Robinson does have seating for at least 14 people between the few tables she has set up and the counter space, if you can find a space.
Starting from a one-man show, Da Glass Kitchen currently has a staff complement of six, including Robinson. She says her story is one of passion and the will to succeed.
"We started out with just me, and no one would walk in. I had more of a delivery service, and one stove and one refrigerator. I worked the kitchen. I was blessed to have a building, and now I've been able to expand, and more and more people know about us. Our logo is Da Glass Kitchen: Where our final ingredient is love, and that's what it's about for me."
Da Glass Kitchen operates out of what was Robinson's grandmother's old Tuck Shop called Tony's Dry Goods. Just being in the location where she is now at gives her pleasure, because it's where she grew up.
"My grandparents are such a strong influence, and have been such a strong influence on the entire family, and as the youngest grandchild, I spent a phenomenal amount of time with my grandparents, at the home and in this shop. So it's a very personal feeling for me to be here, knowing that they would approve, knowing that hard work is something they taught us from the very beginning, as well as my dad, because his whole story is about discipline, dedication, determination and desire -- the four D's, -- and he was always showing that to his kids. It was about teaching us that you have to work to get what you want and that is what [Da Glass Kitchen] is for me.
Da Glass Kitchen opens for breakfast at 7-ish, Thursday through Saturday -- and Robinson stresses the 'ish part, but she says they try not to open any later than 7:15 a.m. Lunch is served 11 a.m.-6 p.m. Monday through Wednesday and 12 noon through 6 p.m., Thursday and Friday. She encourages telephone orders, especially for the lunch rush between 12 noon and 2 p.m. when she says it gets really crazy. The majority of their customers opt to telephone their order in and pick up.