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The Democratic National Alliance (DNA) celebrated its one year anniversary on May 12, 2012. This is a noteworthy accomplishment given the respectable support that it received during the last general election. The DNA hosted several town hall meetings, street meetings and even several "mass rallies". They were also able to nominate a full slate of candidates in a general election; an historic feat in Bahamian politics.
I am of the view that because the DNA had many triumphs in just one year that in five more years the sky would be the limit for this party. Success only comes though with continued hard work. Since the general election of May 7, 2012 the DNA's camp has been noticeably quiet. There was the concession speech by Mr. Branville McCartney, the party's current leader and a press statement by current chairman, Mr. Mark Humes.
Nearly one month has passed and the public at large has yet to hear of the plans going forward of the DNA. This in my view will not deepen the DNA's base and is threading on irresponsibility. In fact this nonchalant approach may well cause its base to erode. Has the DNA stopped trying to deepen the democracy in The Bahamas? Has the DNA followed the predictable path of former third parties who lost at the polls and threw in the towel?
Many Bahamians have expressed their desire to vote for the DNA the next time around and many of them say that if the DNA continues its pre-election agenda, that it will at the least be the official opposition in 2017. Many Bahamians are hoping for the demise of the Free National Movement (FNM) and are plotting that in 2017, the FNM will not be elected to office.
I can say emphatically that the FNM is a well-established institution and in 2017 they will again be a major contender for the Government of the Bahamas. The same cannot be currently said for the DNA but if they were to regroup, they will again adversely affect the FNM's performance in 2017.
This is a critical period for the DNA because it must quickly decide if it will continue on with its message of change for The Bahamas or if it will give up its mandate and sink into oblivion. History I can tell you is not on the DNA's side.
The DNA fully expected to win several seats in the last general election and even though the consensus amongst the majority of Bahamians is that the DNA performed well, insiders know that the loss for the DNA was a crushing blow. But if the DNA is really serious about change, the fight will continue. If feelings of disappointment still exist, I want to say that these are normal occurrences. But life must go on. Confucius once said, "Our greatest glory is not in never falling, but in rising every time we fall".
The DNA failed to win the government of The Bahamas. The question is, will the loss cause them to rise or has the defeat sealed the DNA's fate? I say to the DNA party leader and its executive members that one month has now passed and it is high time that they get back to the drawing board and make public their course of action. Thirteen thousand Bahamians voted for change and this commitment deserves at least a public announcement of the party's direction.
There have been at least 50 stories that the DNA could have addressed since the May 7 general election. The FNM has already regrouped and they are trying to mount an effective opposition to the current government. They have elected a new leader, deputy leader, chairman and all its party officers. They have set their goal of retaining the government of The Bahamas in 2017. The same cannot be said for the DNA.
One month of silence for a political party, whether it is 40-years-old or one-year-old in my view is an attempt either knowingly or unknowingly at political suicide. I would admonish the DNA to take a page out of the Bahamas Democratic Movement's (BDM) book after the 2007 general election. They were relentless in their opposition to what they perceived as bad policies by the then governing FNM party and the opposition PLP.
The DNA will not be a contender in the next general elections if their silence continues. Whether they have thrown in the towel or not is any one's guess. But they have a responsibility to come to the people and state their future plans.
- Dehavilland Moss
Gone are the days when the most essential kitchen tool was a well-seasoned cast iron skillet which if properly taken care of would last for generations. Today, your great grandmother would probably be in a pickle if she were to enter the modern kitchen. From mandolines to microplanes, zesters, silpat liners, smoking guns, hand blenders and food processors, she probably would not even know where to begin.
Knowing that it would not only be grandmother that would be confused walking into the modern home store, and figuring out how to use the many kitchen supplies, Master Technicians staged the first of what is expected to be a number of live culinary showcases to show people how to use the appliances for everyday recipes.
Local chef Keshlah Smith put KitchenAid's countertop equipment, the hand blender and the 5-Speed Artisan Blender to good use to show patrons how to make smoothies and dips; and they used the 5-Quart Artisan Series Stand Mixer used to mix a cake; the 12-inch convection countertop oven to make Monterey meatballs, and the 13-cup food processor to make a colorful seven-layer salad.
Chef Jamal Petty, who was in the audience, said as a cooking professional it was useful to get to see the appliances at work before making a purchase as it allowed him to get a better understanding of how much of a assistance the tools can be.
"A lot of time we don't purchase stuff not because we don't like it, but because we don't know about it," said Petty. "It's good to see [the tools] in action because I can already see myself using them."
Master Technicians General Manager Derek Francis said the way forward is to allow for people to experience appliances before purchase so that they can know how to utilize them in their home kitchens.
"We want to present the customer with the opportunity to see just how these appliances can make your life so much better," said Francis. "We not only want to showcase the products that we bring to the marketplace, but we want to create that experience so people come to us thinking they don't just sell appliances they live their appliances."
The company hopes to host quarterly culinary exhibitions during which home cooks and professionals can try out their products.
"When you talk to any of the chefs, the tedious tasks tend to be the chopping tasks, but if you can turn on a food processor and let that thing evenly slice cucumbers in less than a minute and a half ... for a business you're not absorbing as much time and that creates efficiency," said Francis.
Make use of Kitchenaid's
Food Grinder Attachment
What You Will Need:
Medium mixing bowl
4 ounces Monterey Jack cheese, cut into 1-inch cubes
1 package (9 oz.) frozen chopped spinach, thawed, and squeezed dry
2 cloves garlic
1 slice white bread
1 pound beef chuck, trimmed of excess fat and cut into 1-inch strips, partially frozen
1 pound pork steak, trimmed of excess fat and cut into 1-inch strips, partially frozen
1 small onion, quartered
1 rib celery, trimmed and cut into 1-inch pieces
¾ cup fresh bread crumbs
1 teaspoon seasoned salt
¼ teaspoon pepper
½ jar (24 oz.) marinara sauce
Italian parsley sprigs
Preheat countertop oven to 450 degrees F. Position oven rack in "down" position in center slot. Line oven baking tray with aluminum foil and spray with cooking spray. Set aside.
Assemble and attach food grinder with fine grinding plate. Grind cheese, spinach and garlic into mixer bowl. Grind one slice white bread to clean spinach from grinder body. Remove food grinder and attach bowl and flat beater to mixer. Turn to Stir speed to blend cheese, vegetables and bread together, about 30 seconds. Transfer mixture into another bowl and refrigerate until needed.
Return food grinder to mixer. Continuing on Speed 4, grind beef chuck and pork steak into mixer bowl. Re-grind meat mixture to achieve even texture. Grind onion and celery onto meat mixture. Remove food grinder and attach bowl and flat beater to mixer. Add bread crumbs, egg, seasoned salt, and pepper. Turn to Stir speed and mix until ingredients are well combined, about 30 seconds.
To make meatballs, roll a heaping tablespoon of cheese mixture into a ball, approximately one-inch in diameter. Form about two tablespoons of meat mixture around cheese ball, shaping into a round ball, approximately 1.5 to two inches in diameter. Place 12 finished meatballs on prepared baking tray. Bake in preheated oven for 15 to 17 minutes or until cooked through. Spread marinara sauce on bottom of display platter. Arrange meatballs in sauce. Garnish with parsley. Repeat with remaining meat mixture and spinach mixture.
What you will need:
Serving bowl or tray
12-14 large ripe Roma tomatoes, cored
4-6 jalapeno peppers, with some seeds and veins removed, cut in half
2 Anaheim chilis, seeded
4-6 green onions, trimmed
½ cup packed cilantro leaves, divided
4 tablespoons fresh lime juice, divided
4 teaspoons salt, divided
2 teaspoons sugar, divided
White corn tortilla chips
Cut tomatoes, jalapeno peppers, Anaheim chilis and green onions into approximately one-inch pieces. Place tomatoes in large bowl and peppers and onions in medium bowl and set aside. Assemble and attach food grinder with coarse grinding plate. Turn to Speed 4 and grind half of tomatoes into mixer bowl. Exchange coarse grinding plate for fine grinding plate. Grind half of jalapeno peppers, Anaheim peppers, green onions, and ¼ cup cilantro leaves into tomatoes.
Remove food grinder attachment. Attach bowl and flat beater. Add two tablespoons lime juice, two teaspoons salt and one teaspoon sugar to bowl. Turn to Stir speed and blend mixture, about 30 seconds. Transfer mixture to display container and garnish with cilantro sprig. Display with tortilla chips.
Cranberry Apple Relish
What you will need:
Medium mixing bowl
4 medium Granny Smith apples with skin, cored
2 naval oranges with skin
2 packages (12 ounces each) fresh cranberries, partially frozen
3 cups sugar, divided
½ cup Grand Marnier or Triple Sec, divided
Cut apples and oranges into approximately one-inch pieces. Place in bowl and set aside. Assemble food grinder with coarse grinding plate and attach to mixer. Turn to Speed 4 and grind one package cranberries, and half of apples and oranges into mixer bowl.
Attach bowl with ground fruit and flat beater to mixer. Add 1 ½ cups sugar and ¼ cup liqueur to bowl. Turn to Stir speed and mix for one minute, or until well blended. Transfer mixture to display bowl and garnish with mint sprig.
MAKE USE OF YOUR KITCHENAID'S 13-CUP FOOD PROCESSOR
What you will need:
1 package quick-rise active dry yeast
1 cup warm water (105-115 degrees F)
1 teaspoon sugar
2 ¾ cups bread flour
1 teaspoon salt
1 tablespoon olive oil
2 ounces Parmesan cheese
1 package (8 ounces) Mozzarella cheese
1 package (8 ounces) provolone cheese
1 small stick pepperoni
1 small zucchini, trimmed
1 small green pepper or red pepper, seeded and cut in half
1 small sweet onion, halved
3 Roma tomatoes
½ cup coarsely chopped or chiffonade-cut basil leaves
Garlic and sea salt grinder
To make dough, dissolve yeast in warm water with a pinch of sugar. Let stand five minutes. Position dough blade in work bowl. Add remaining sugar, bread flour and salt, to bowl. Pulse one or two times to mix. With processor running, slowly pour dissolved yeast mixture and olive oil through feed tube. Continue processing until dough forms a ball, about 45 seconds to one minute. Dough will be slightly sticky.
Place dough in greased bowl, turning to grease top. Cover and let rise in warm place, until doubled in bulk, about 20 to 30 minutes. Prepare toppings while dough is rising.
For toppings, position shredding disc in food processor. Process Parmesan cheese. Remove cheese to small bowl and set aside. Using shredding disc, process Mozzarella and provolone cheese. Remove cheeses to display platter and set aside. Exchange shredding disc for slicing disc. Set on Thin (1MM). Slice pepperoni, zucchini, peppers, onion and tomatoes. Remove each vegetable after slicing and place on platter with cheese to display until ready to assemble pizzas.
Preheat countertop oven to 425 degrees F. Punch dough down and divide into eight pieces. Flatten each piece slightly and lightly flour on both sides. Roll with rolling pin to form a circle about five to six-inches in diameter. Repeat with another piece of dough.
Place dough circles side by side on pizza screen. Top with cheeses and vegetable combinations. Season with garlic, sea salt and pepper. Sprinkle with basil and reserved Parmesan cheese. Bake at 425 degrees F for 10 to 12 minutes. Remove from oven and cool slightly on wire racks. Place on display platter. Repeat rolling dough and pizza assembly with remaining ingredients while first batch pizzas bake. Have second batch ready to bake as first batch is removed from oven. Repeat process.
What you will need:
Serving bowl (glass or clear plastic)
1-2 small heads romaine lettuce, trimmed
3 ribs celery
1 medium yellow bell pepper, seeded
1 small red onion
2 cups frozen peas, thawed
4 ounces Cheddar cheese
¾ cup plain Greek-style yogurt
¾ cup mayonnaise
1 tablespoon cider vinegar
1-2 teaspoons sugar
½ teaspoon seasoned salt
¼ teaspoon freshly ground pepper
¼ cup fresh parsley sprigs
¼ cup fresh basil leaves
Position slicing disc in work bowl and slide external slicing lever to Thick (6mm). Trim lettuce to fit feedtube. Process to slice. Remove lettuce from bowl and arrange in bottom of glass or plastic bowl. Slice celery. Use small center feed tube to keep celery upright and produce best slices. Remove celery from bowl and arrange on top of tomatoes. Slide external slicing lever to middle (3MM). Slice tomatoes. Remove tomatoes from bowl and arrange on top of lettuce.
Move external slicing lever to Thin (1mm). Trim yellow pepper to fit feed tube. Process to slice. Remove pepper from work bowl and arrange on top of celery. Slice red onion. Remove onion from work bowl and arrange on top of peppers. Sprinkle peas over onions.
Exchange thin slicing disc for shredding disc. Shred cheddar cheese. Remove from work bowl, and place in small bowl. Set aside.
Exchange shredding disc for multi-purpose blade. Place mayonnaise, yogurt, vinegar, sugar, seasoned salt and pepper in work bowl. Process for 30 seconds, or until well blended. Pour dressing over salad. Spread evenly with spatula. Sprinkle with reserved cheddar cheese.
Exchange multi-purpose blade for mini-bowl and blade. Place parsley and basil in mini-bowl. Process to finely chop. Remove from bowl and sprinkle over cheese. Display finished salad.
MAKE USE OF YOUR KITCHENAID BLENDERS
Tropical Breakfast Smoothie
What you will need:
Serving bowl/cups & plate
1 medium banana
¼ fresh pineapple
2 large oranges, peeled
3 cups pineapple orange juice
1 container (5.8 oz.) vanilla yogurt
3 cups ice cubes
Orange slices for garnish
1 cup peanuts
1 cup almonds
1 cup walnuts
1 cup pecans
Cut banana, pineapple and orange sections into approximately one-inch chunks. Place in bowl and set aside. Place approximately 1/3 of banana, pineapple and orange chunks, and one cup juice in blender beaker. Process on Speed 3 using a gentle up and down motion for 50 to 60 seconds or until smooth. Add three tablespoons yogurt and one cup ice. Process on Speed 3 using a gentle up and down motion for 30 seconds to one minute or until smooth. Pour some of smoothie into display glasses and garnish with orange slice and a sprinkle of chopped nuts. Repeat.
Chop nuts ¼ cup at a time on high speed in various combinations to demonstrate chopping capability of hand blender chopper attachment. Display on plate and use to garnish smoothie.
Roasted red pepper and green onion dip
What you will need:
Measuring cups (½-cup and 1-cup)
1 cup light mayonnaise
1 cup reduced-fat sour cream or 1-cup light sour cream
½ cup Romano cheese, grated
1 package ( 2/3 ounce) Good Seasons Italian Dressing
1 jar (7 ounces) roasted red peppers, well-drained
2 green onions
Crackers, for serving
In the one-liter pitcher, combine mayonnaise, sour cream, romano cheese and salad dressing. Attach the multi-purpose blade to the hand blender and blend ingredients on Speed 5. Set aside.
Drain roasted red peppers and place in the chopper attachment.
Cut the ends off of green onions and then cut in half. Place in chopper attachment.
Attach hand blender to chopper attachment and chop red pepper and green onions on Speed 3 for about 10 seconds.
Combine red pepper and green onions to the ingredients in the one-liter pitcher.
Attach the whip attachment to hand blender. Mix ingredients in one-liter pitcher on Speed 3 until evenly combined. Serve on crackers.
Make use of your KitchenAid blender
Chilled melon soup
What you will need:
3 cups ripe cantaloupe
3 cups ripe honeydew
1 ½ cups orange juice
2 tablespoons mint leaves
¼ cup honey
2 tablespoons fresh lemon juice
Fresh mint sprig
Cut cantaloupe and honeydew into approximately one-inch pieces. Place fruit in pitcher. Add orange juice and mint leaves. Hit Mix button and move up a speed every 15-30 seconds until reaching puree. Add honey and lemon juice. Start with Mix and move up a speed until blending ingredients well. Pour soup into honeydew display bowl and garnish with fresh mint sprig.
Make use of your KitchenAid blender
What you will need:
Serving bowl or cups
2 (Kensington pride) mangos
1 handful of baby spinach leaves, pre-washed
1 tray of ice cubes (15 cubes)
About 1 cup of water
Peel the mangos and add into blender. Add the banana, spinach, ice and water.
Hit Mix button and move up a speed every 5-10 seconds until reaching puree. Blend until you can't see pieces of spinach floating around.
The shake should be a light greenish color, and it should have a smooth, relatively thick consistency, somewhere between a milkshake and a thick shake.
This recipe makes enough shake to fill two average-sized glasses.
Lamarque Drew gave his wife, Lynieka, an extra special and completely unexpected Valentine's Day gift this year - he delivered their baby girl.
Not due until March 6, baby Lamiea had plans of her own and surprised the couple by arriving early and fast in their bathroom at home.
Lynieka woke up around 3 a.m. on February 14 in pain. The couple immediately went into Lamaze class training mode and started timing the contractions.
"We weren't nervous or panicking yet because with her first pregnancy, it took about seven hours before the baby came," said Lamarque.
Thirty minutes into the pains, Lynieka decided to take a shower to prepare herself to go to the hospital. Her husband called his mother to get their eldest son, 11-year-old Lamarque Jr. Ready to go, Lynieka decided she had to use the bathroom before they left the house. As she walked towards the bathroom, her water broke. Lamarque remembers making a joke telling her that at least they knew what it looked like now. With the couple's first child, the sac that held the amniotic fluid was broken by doctors.
It was at that point that Lamarque decided to call the ambulance to ask whether it was best if they came to their house to pick up his wife, or if he could still transport her to the hospital. He was advised that it was best if the ambulance came to pick her up, and that they would be at their house in 10 minutes. He then telephoned Doctors Hospital to let them know they'd be coming in a few weeks early.
As fate would have it, the person who answered the phone was the midwife they'd taken Lamaze classes with during the pregnancy.
"She told us to remain calm and to keep her breathing," said Lamarque. At that point, he wasn't panicked. He was used to labor taking seven to eight hours as it had with their first child.
The Doctors Hospital midwife decided to stay on the phone with the Drews until the ambulance arrived, to keep him calm. She had no idea she would end up playing a much bigger role in the baby's birth.
While her husband spoke to the nurse, Lynieka told him she felt the baby's head. Lamarque bent over to check things out.
"I was like 'whoa, I see her head'. Something told me to stick my hand out, and she shot right out into my hand. I was like 'my baby [is] in my hand'. And the nurse was like 'what!'"
It was at that point that Lamarque panicked, when he realized the baby wasn't breathing.
"When you watch TV, you hear the baby crying; so the nurse was like 'get towels and wipe off her mouth'." He used the towels to wipe the mucus out of the newborn's mouth and nose. It was then he said that she took a deep breath and started screaming." It's a moment he can recall and laugh at, but in the moment, he said he didn't find it at all funny.
The nurse encouraged him to get his wife who had been standing up the entire time to lie down and lay the baby on top of her, with its head tilted to the side so she would be able to breathe. She then instructed Lamarque to clean off the baby with a clean towel and swaddle her in another clean towel to keep her warm. The ambulance staff arrived at the couple's home shortly afterwards.
It was at the hospital that the baby's umbilical cord was cut.
As the drama unfolded, Lynieka said the only thing going through her mind was that she wanted the baby to be okay. She said things happened so fast she didn't have time to be scared about what was happening.
"I wasn't doing anything really. He did all the work," she said of her husband whose friends, upon learning of his role in his daughter's birth, started calling him 'Dr. Drew'.
Looking back, he said it had to be God, or at least God's angels that told him to stick out his hand.
"I don't want to sound corny or anything, but my wife was standing up, and at that moment, if I hadn't stuck out my hand, she would have just slid out of my wife and hit her head. So I thank God for the opportunity to catch my baby."
He described it as a once-in-a-lifetime experience.
"A lot of guys get to watch their baby being born - I got to deliver my baby. At the time when the head was coming out, I was scared because I wasn't ready to deliver a baby and I'm not a doctor, but at that moment, instinct took over. And I had someone on the phone who helped me and who knew what she was doing because I'd done Lamaze classes with her. It was scary at first, but amazing as well."
His advice to guys who may find themselves in the same situation and having to deliver their baby is to just let their instincts take over.
"There's no need to panic even though I did panic when I saw the head, but the nurse on the phone kept me calm and talked me through what I needed to do. They told me to cut the navel string, but I said that's out of my profession. I let the professionals take over," said Lamarque, a relationship officer at a bank.
"It was so important to have someone on the phone at Doctors Hospital keep me calm and talk me through everything," said Lamarque. "They don't teach you how to deliver a baby in Lamaze class. When you think about all that could have happened or gone wrong, it really seems surreal. If she had come out a split second earlier, before I put my hands there, she could have fallen on the floor or if I hadn't gotten someone on the phone at Doctors to walk me through it, I just wonder," he added.
Lamarque does not want to have to deliver another baby, but said if he had to, he'd do it again. Actually, he would like to have at least another two children - it's a discussion he has yet to have with Lynieka.
Knowing that his wife and new baby are fine, he can now joke that Lamiea was born early and in a hurry because she heard his voice and couldn't wait to meet him.
There is another theory at play, though. Lynieka believes baby Lamiea just wanted to add to a family tradition. She was born on Valentine's Day at 4:45 a.m. at seven pounds, four ounces. Her older brother's birthday is Christmas Day.
"The next two would maybe be born on New Year's Day and Easter," Lamarque joked.
Doctors Hospital's Vice President of Patient Care Services Dorcena Nixon was proud of her team's ability to provide top quality healthcare regardless of the circumstances.
"At Doctors Hospital, we pride ourselves on being a leader in healthcare, but it's extremely rewarding to see how our associates are able to step up to the plate and help patients and their families even when they find themselves in such unusual circumstances," she said.
I read more business books than are probably good for me, so it's refreshing to come across an entertaining guide to enhancing our professional effectiveness by becoming more persuasive. This is a vital skill for any Bahamian business leader or manager aiming to coax employees to improve productivity, encourage the commitment of partners or engage more effectively with customers.
The authors come from a diverse range of backgrounds on both sides of the Atlantic. Noah Goldstein is a U.S. management academic; Steve Martin (not the comedian) is a member of the UK Institute of Leadership & Management (the best people usually are) and Robert Cialdini is a professor of psychology and marketing at Arizona State University.
We all face the daily challenge of persuading others to share our viewpoint including colleagues, the boss, and not forgetting the 'big boss' at home. 'Yes!' is based on more than sixty years of research into the psychology of persuasion and the result is fifty simple strategies that aim to make you much more persuasive at work and in your personal life.
One such strategy is based upon our psychological need to conform with others. This has resulted in a hotel sign that does not simply ask that you re-use towels to save the environment, but claims that most guests re-use towels to save the environment, resulting in significantly more re-use by plugging into our deep-rooted desire to adhere to group norms.
'Yes!' then goes on to catalogue the numerous ways that we can influence others with subtle changes to our approach and lists real life examples that includes: Sales of jam multiplying tenfold despite consumers being offered fewer flavors, and customers preferring Mercedes despite claiming earlier that they wanted a BMW.
These examples and numerous others are used to demonstrate what the authors term the six weapons of influence at work, including:
1. Reciprocity to underpin commitment;
2. Liking to change preferences;
3. Social proof and the impact of group norms;
4. Authority to influence others;
5. Scarcity being used to create demand;
6. Consistency and the expectation of quality.
In conclusion, 'Yes!' combines some practical and effective lessons with real insights into how people behave. Perhaps its a book Bahamian politicians should read in preparation for the next general election in 2017.
'Yes' by Goldstein, Martin and Cialdini.
Published by London Profile and available from www.Amazon.com.
o Keith Appleton JP, BA (Hons), N.Dip.M, MInstLM has extensive experience within an academic, managerial and strategic leadership role. He is a member of the UK Institute of Leadership & Management and can be contacted at KeithAppleton@Hotmail.co.uk or follow him at twitter.com/WritingRightNow.
I was in a meeting this past week when a hotel executive shared a story about how guests often ask him what the establishment is doing about recycling.
He went on to relate how efforts have been made to get staff to implement sorting items for the purpose of recycling.
Unfortunately, this suggestion was followed by somewhat of a revolt.
These guests, no doubt, come from countries where the recycling of paper is expected, mandated and the law. We need to get there, not because of our guests, but because we value ourselves and our country.
To date, any number of private agencies have attempted to make a business of recycling paper.
But this noble endeavor is difficult without governing legislation and a populous that feels strongly about preserving the beauty of our islands. It is something we go to great lengths to pay lip service to, bu little else.
In the absence of legislation, there still much we can do as individuals.
The first and cheapest step to take is to reduce your consumption of paper.
In the engineering sector, we use and receive a large amount of drawings produced on paper that is on average 2' by 3' in size. In my office we have begun drawing and printing on sheets half this size unless a final drawing is required.
We typically share drawings with our team members electronically and try to print only what is needed. The same goes for written communication, as we write letters or contracts, sign them electronically and e-mail those internally or externally - reducing the need to print documents for signature and then scan for sending on.
Further, you can use the smallest print you can get away with to reduce the amount of sheets in your document. And by the way, another byproduct of your efforts is time and ink saved.
The next step is to reuse. You can save cardboard boxes for reuse and increase use of cloth towels as opposed to paper towels. By now most of us reuse file folders and envelopes, but also consider donating books to charity shops and purchasing used ones there as well.
Even better, age appropriate books can be donated to school libraries.
We do a lot more online these days, and rather than stuffing papers in filing cabinets, begin the process of storing records electronically. When we do need to print, the office both sides of copy paper.
We reuse more than half of the paper we consume in our office by cutting it up for note paper or cutting up the drawing sheets in sizes small enough to make the drawing unrecognizable and give these to school teachers who use the blank side for art or papier mache.
In fact, when you are finished reading this paper today, take it and others you have stored up in that cupboard to the art department of your local school.
Until we as a nation begin to recycle paper we can certainly reduce and reuse.
Challenge: Implement paper saving strategies in your home and work place.
We would like to hear how this article has helped you. Send questions or comments to firstname.lastname@example.org.
Sonia Brown is principal of Graphite Engineering Ltd. and is a registered professional engineer.
As relief and clean-up efforts continue around the country in the aftermath of Hurricane Irene, Credit Suisse, a financial services company, has pledged to donate $100,000 to the Bahamas Red Cross and the United States Red Cross.
"The bank has pledged [the money] to aid recovery and rebuilding programs in the U.S. and The Bahamas," the company said in a statement. "In addition, the Credit Suisse Americas Foundation has launched an emergency fundraising appeal, offering U.S. and Bahamas staff the opportunity to double the impact of their contributions to the American Red Cross and Bahamas Red Cross with a 1:1 match by the foundation."
Local Red Cross director general Caroline Turnquest said she has been in contact with Credit Suisse officials but had no idea that the company would make such a sizable donation.
"We would be happy to have it," she exclaimed, noting that Hurricane Irene donations have been slow.
Explaining why the company is making the donation, executive director of the Credit Suisse Americas Foundation Eric Eckholdt said: "Our staff, their families and the communities in which we operate were affected directly by the hurricane, and we want to help everyone in those areas recover as quickly and completely as possible.
"Credit Suisse and its employees have a long history of providing support for disaster relief following events such as Hurricane Irene, and our thoughts continue to be with all those impacted by this devastating event."
Credit Suisse has not determined yet the amount each red cross chapter will receive.
Meantime, Turnquest said the local Red Cross efforts to provide relief continue. So far the Red Cross has delivered 560 food parcels,1,600 gallons of water, 285 tarps, 60 kitchen sets, 40 hygiene kits, 2,000 sheets, 400 blankets, 400 towels, and 25 boxes of clothing to residents on Cat Island, Acklins, Rum Cay, San Salvador, Crooked Island, Inagua, North Eleuthera, and South Long Island.
Turnquest said people wanting to donate to the cause can bring financial donations to the Red Cross head office at John F. Kennedy Drive.
Hurricane Irene caused damage across The Bahamas two weeks ago. Cat Island and Acklins were most impacted.
DISASTER SUPPLIES KIT
One of the most important tools for emergency preparedness is the Disaster Supplies Kit. Below are the most important items. Stock up today and store in a water-resistant container! Replenish as necessary.
Two-week supply of prescription medicines
Two-week supply on non-perishable/special dietary foods
DRINKING Water/containers: 1 gallon per day for two weeks
Flashlights and batteries for each member of the family
Portable radio and batteries
non aspirin pain reliever, anti-diarrhea medication
First aid book and kit including bandages, antiseptic, tape, compresses,
Two coolers (one to keep food; the other for ice)
Plastic tarp for roof/window repair, screening, tools, nails, etc.
Water purification kit (tablets, chlorine (plain) and iodine)
Infant necessities (medicines, sterile water, diapers, ready formula, bottles)
Clean up supplies (mop, buckets, towels, disinfectant)
Camera and film (if possible)
Non electric can opener
Extra batteries for camera & lamps, etc.
Plastic trash bags
Nassau, Bahamas - ADM's Lair, a local
Bahamian artisan company made its debut at this year's Bahamas National Trust's
Christmas Jollification and according to its CEO, Dandria Miller, the timing
was perfect. The annual holiday affair held at the Retreat was ideal for
the company's launch, being the country's premiere event for buying unique
hand-crafted goods and other holiday products.
a prime corner porch space, ADM's Lair caught the attention of festival goers
with a wide array of decorative items, all personally handmade. Brightly
colored tea towels with crocheted floral designs were popular, as well as
decorative wall quilts, and children's quilted sleep/play mats featuring
popular cartoon characters
When Michael Russell returned home from schooling in the U.S. in 1989, he did not know what he wanted to do with his life.
He found his answer just under his nose, when he observed the love his mother had for her work. Then a barmaid at the Pilot House Club, every night she brought home an excitement and passion that moved him, and allowed her to take care of 12 kids at the same time, he said. Her example led him to think hospitality was the industry choice for him too.
"I thought, this could be interesting. It was that passion about serving and serving from the heart that really got me interested in the service industry," Russell told Guardian Business.
His decision has taken him through those areas of hotels the public rarely sees and the front-lines of the industry as well.
It started for Russell in Guest Services at what was then the Cable Beach Hotel before moving onto the South Ocean Resort where he stayed through three ownership changes until its eventual closure. He went to live with his brother in Boston once the resort closed its doors, before coming back and working at Walker's Cay until 2006, when he returned to Nassau and applied for a job at the Wyndham Nassau Resort.
"They had nothing available at the time, except for the chute," Russell said, explaining that the chute was used for sending dirty linen and towels to the laundry. "I humbled myself, knowing that if I got one foot in the door, opportunity would present itself."
Eventually he was offered the chance to work as a runner in the hotel's "At Your Service" department - taking care of guests' needs, literally running when the job called for it. After a few more moves within the hotel, and moving from winning several employee of the month awards to winning employee of the year for 2009 and 2010. He was promoted to front desk supervisor shortly after, and represented Wyndham Nassau at the Cacique awards, becoming a top three finalist for the supervisor or the year category.
About three months ago, Russell was appointed hotel duty manager. He described the position as a 'buck-stops-here' for full guest satisfaction sort of position. He resolves any guest issues that cross his desk, jumps in when front desk gets crowded, must be familiar with all areas of the hotel, and even represents the general manager in his absence. It's a job that brings him great satisfaction.
"Knowing I'm getting to meet new clients and face new issues that have to be resolved makes me feel like a butterfly flowing through a garden of roses," Russell said.
Russell listed a host of mentors who have been integral to his success. In addition to his mother, he listed tourism giants like Leona Wells-Russell, Robert 'Sandy' Sands, Earl Bethel, Vernie Rolle, Barbie Rolle and Anatol Major.
Like so many tourism champions, Russell sees the dollar motivation driving so many young entrants to the industry as a major challenge. While there is money to be made, he says it is passion for service that drives growth and success in the industry.
He had some advice for entrants to the industry, based on his own experiences.
"First and foremost, when you walk through the gate of the property you work for, you leave all your baggage there. Put yourself at zero negativity and 100 percent positive thinking, so when you step into the workplace, it's lights, camera, action," Russell said.