Search results for : bahama mama

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News Article
Mamadoos Restaurant offers you Lunch, Dinner and Sunday Brunch

Freeport, Grand Bahama Island - In
May 2010, the proprietors of  Island Java located in Port Lucaya, began
operations of a new restaurant in the Port Lucaya Marketplace on Grand
Bahama Island. The restaurant is known as Mamadoo's Restaurant, or

Mamadoo's where local cuisine meets Bahamian creativity.

The Restaurant features a signature line of innovative Bahamian
inspired seafood and barbeque dishes, with gourmet pizzas/flat
bread along with fruit infused vodka like sappa dilly, love vine, guava,
mango and tamarind...

read more »

News Article
Final Portrait Winner Announced on 98th Birthday Matilda Andrews

Congratulations to our FINAL WINNER of The
Celebrity Artist Giveaway Promotion, Paytrilee Pinder of Grand Bahama Island who has won a
$1000 portrait which will be drawn from this photo of her grandmother Matilda Andrews who turned 98 years of age today, July 1st!

Paytrille wrote

to us and said, "Thank you for the opportunity to share the story of my
wonderful great, grandmother, Matilda Andrews with you. 'Mama' as
she's affectionately called by all of her family members, has always
been a strong, God-fearing, sweet, compassionate woman who's love has
been shared by so many. She was married to the late George Andrews, and
out of their union...

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News Article
The killing fields

Dear Editor,
Despite the alarming homicide statistics, it is my submission that crime is not as bad as it might appear. I am the first to agree that with some 120 recorded alleged murders for 2013 that this fact is cause for concern.
Without meaning to sound cold or callous, however, because the loss of one life is too much, it must be kept in mind that 99 percent of these homicides are being committed, based on empirical evidence, between young black males who are known to each other.
As a Christian-minded individual and a person who abides by the law of the land, I personally do not know many of these young people who are, obviously, leading a life of crime and mayhem. It grieves me, however, to the very core of my being when I pick up the newspaper or access the daily police report to learn that yet another youthful life has been taken.
Who is to be blamed for this alarming spiral? I had hoped that I would not feel the need to submit an editorial letter before January 2014 but the urgency of this crime matter and the gunning down of over 10 people, in one event, has forced me to go to my computer keyboard.
Police are not to be blamed. The politicians, while most of them seek to ascribe blame to their political opponents, bogusly, are not to be blamed. The blame is to be laid at the family structure, or lack of it, and the collective church. Of course, one must also consider the responsibility of the individual perpetrator.
Why do I postulate that the family structure or lack of it is the primary causation of criminal behavior? A generation ago, we still enjoyed the traditional family unit of a mother and a father, not necessarily within a marriage but cohabitating under the same roof. Not so today in over 75 percent of the known cases, according to social workers.
Vulnerable women, young and not so old, are entering into relationships with dubious men and having multiple children for them. In the majority of cases these men, youthful and not so old, have one objective in mind. Once they have achieved that, by any means necessary, if a pregnancy results, the female is often abandoned and left to fend for her and the child or children. The male goes on to the next sexual escapade and the cycle repeats itself.
In 65 percent of the reported cases to social workers, these mothers either did not complete their education or picked up no marketable skills or talents. They and their out-of-wedlock children are then forced into a lifestyle which is not conducive to wholesome living or the development of the right attitudinal outlook.
The females in this category, not all mind you, get involved in the remy style and the bling life experiences while leaving the child or children to fend for themselves. The progeny of these relationships are often left behind in the educational system, which itself is very badly broken, and quickly fall prey to the same elements which infected their putative fathers and mothers.
The young nubile and persuadable female hooks up with a much older man or a youthful one, sometimes both, to finance her lifestyle. The cycle repeats itself. The young males, mama's boys in far too many cases, were never taught how to be "real" men by their absentee fathers, so they act out the tough guy role; they either evolve into petty crime, drug dealing or male prostitution.
Society needs to find the ways and means to encourage the development of the traditional family unit post haste. If we, collectively, fail to do so all hell will break loose within the next decade or so. We have developed a culture of the killing fields and are now so insensitive to murders and other crimes that it is no longer funny, if it ever was.
The church is also to be blamed big time for this dysfunctional breakdown in our nation. The church is mandated to motivate and encourage individuals to seek salvation and to rehabilitate how they think. It would seem to me that the only things most churches are concerned with are the sizes of their edifices, the sizes of the congregation, the money collected on Sundays and the perks of the senior pastors and deacons.
The other day the Bahamas Christian Council, comprised of a bunch of political sycophants, were all over the place pontificating about web shop gaming. Not one of them has addressed the issues, so far, of sweethearting, homosexuality in the pulpit and behind the altar, teen pregnancies, rampant homicides and, for sure, alleged corruption, politically, in low and high places.
The church is supposed to act as "the watchman" of society. What has it evolved into, however? A den of vipers. There must be a balm in Gilead and I am more than persuaded that there is a spiritual Joshua who stands ready to lead Bahamians back to the ancient landmarks.
I wish all a Happy New Year but, in the mean time, to God then, in all of these things, be the glory.
- Ortland H. Bodie Jr.

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News Article
More Bahamians 'cannot' afford own 'Family Room'

A leading home builder said an increasing numbers of Bahamians "cannot afford" to have a Family Room constructed in their first home, arguing that income inequality and poverty had increased, while living standards had fallen.

Franklyn Wilson, Arawak Homes' chairman, told the Bahamas Chamber of Commerce's annual general meeting (AGM) there was "compelling evidence" that from 1990 to the present, "the pace of change in the Bahamas has had a significantly uneven impact on the society, and the consequences of that uneven impact have been - and are - pretty far ranging".

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News Article
Mamadoos Restaurant offers you Lunch, Dinner and Sunday Brunch

Freeport, Grand Bahama Island - In
May 2010, the proprietors of  Island Java located in Port Lucaya, began
operations of a new restaurant in the Port Lucaya Marketplace on Grand
Bahama Island. The restaurant is known as Mamadoo's Restaurant, or

Mamadoo's where local cuisine meets Bahamian creativity.

The Restaurant features a signature line of innovative Bahamian
inspired seafood and barbeque dishes, with gourmet pizzas/flat
bread along with fruit infused vodka like sappa dilly, love vine, guava,
mango and tamarind...

read more »

News Article
Review: Lelawattee Manoo-Rahming's 'Imortelle and Bhandaaraa Poems'

"Immortelle and Bhandaaraa Poems" is Trinidadian-born artist and building services engineer Lelawattee Manoo-Rahming's second volume of poetry, published by Proverse Hong Kong in March 2011.
This collection, which was the finalist for the inaugural Proverse Prize, consists of over 50 poems, a concise glossary of terms and an array of mixed media images.
In fact, one of the first things to captivate the reader is the front cover, an image created by Manoo-Rahming herself. This is indeed a perfect point of departure, so let's start there.
The cover-page is made up of seemingly torn up pieces of paper fused together to create the distinctive image of the Immortelle, which as the writer explains in her glossary, is a type of tree that "used to be planted as shade trees in coco plantations of Trinidad and Tobago".
The fiery red flowers are set against a watery background, a brilliant blue sky and whispers of cotton-wool like clouds. Visible are the many tears in the paper, strategically pieced together by Manoo-Rahming, creating a coherent whole and in this case, a picture that tells a story of a thousand words. As highlighted in the volume's introductory comments, the brilliant color of the Immortelle's flowers is reminiscent of the flames in Hindu cremation ceremonies, which draws directly on the writer's Indian descent. The cover then becomes a symbol of Manoo-Rahming's Indo-Caribbean experience and in turn, acts as a precursor for the entire collection.
This syncretism is expressed in more ways than one in the collection. Not only does Manoo-Rahming combine aspects of her Trinidadian birth place, her Bahamian home, with that of India, especially evident in the use of vernacular, she also combines the visual with the poetic - a sure indication of her skill set.
The visuals are not to be treated in isolation (though one can appreciate them independent of the verse), but rather should be considered as working in conjunction with the poems, adding a visual dimension to a particularly intimate set of words.
The seven images contained in the volume each correspond to a poem in "Immortelle and Bhandaaraa". The cover page image, for example, corresponds to a poem in memory of Ras Shorty, or Lord Shorty, who combined African rhythms with Indian instruments to create Soca. Cleverly then, there is a dual-narrative at work here and indeed in the entire collection, where the visual interacts with the text (and vice versa), which as Sandra Pouchet Paquet argues, generates a tension as well as transforming the reading experience.
Integrating visuals into a poetry collection is proving particularly popular of late with Caribbean writers, and in turn really does serve to represent two dominant forms of artistic expression in the region. Though a wonderful addition to Manoo-Rahming's volume, and indeed necessary for its overall purpose, I believe the positioning of the images has lessened their function, if only very slightly: the images are all placed together at the beginning of the collection and not, as I would expect, next to their related poems. As such, there is a little less ease to the reading experience than there might be if the images were next to their corresponding poems. That way one could experience the image in even closer proximity to its poetic counterpart so that the tension between the two forms would be heightened even further.
Nevertheless, had the publisher positioned these visual additions differently then the reader would not be bombarded with the sensory wonderfulness and psychedelic magic of "Mandala", which is the first thing that hits the reader when they open the collection.
The color in this opening image mirrors the explosion of sentiment in the poems that follow. And just like the branches of the Immortelle on the cover page, these poems reach outward, as a means of dealing with the heavy emotions addressed in the subject matter.
The collection, divided into five sections, each named after goddesses (Bhavani, Durga, Coatrischie, Hecate and Shakti), has a strong female voice. The poet grapples with a whole host of themes including life, death and even rape.
In a poem called "The Colour of Rape", for example, Manoo-Rahming skilfully poeticizes the sheer brutality of this act in such a way as to create a series of questions that interrogate the subject. In doing so, Manoo-Rahming asks what colors can effectively represent the physical, emotional and mental effects of rape: "Can a charcoal pencil / Draw grey obscure shape/ Of battered self-esteem?" The fiery provocation of "The Colour of Rape" is contrasted by earlier poems about the loss of loved ones, and as Pouchet Paquet rightly points out, "This is the work of mourning."
In fact, most of the poems in the opening sections are dedicated to people who have passed away. This part of the collection is representative of the poet's ability to move seamlessly between different memories, portraying sentiment, gratitude and grief in carefully constructed, effortless verse. And the poems do appear to be effortless as if the poet is recalling moments, not as a stream of consciousness because these are cleverly crafted words but there is certainly an ease, where the words roll off the tongue.
"Mirror Glimpses", for example, is about the loss of the poet's mother and sister. The opening verse reads: "Mama your face followed/ me to this place. It hopped/ a ride in my genes/ like a scorpion/ that smuggled itself/ from Long Island to Nassau/ in my bag of cookies. I took it as a sign: Sally will die". This poem has such immediacy and the poet's matter-of-fact tone, stating the impending death of her sister makes the verse even more hard hitting. But there's also a sweet vulnerability here, which gets to the reader, effervesces, slowly but surely.
Other poems in the collection reach out to Caribbean spaces and the region's fauna for inspiration, while others take a more inward look. See, for example, "The Poet" towards the end of the collection where Manoo-Rahming uses metaphor to poeticise the poet's role:
A poet is one who finds the rents
The ruptures in our quiltlike cores
Unravels the broken threads
Collects them into balls of fibers
Spins them into rainbow-colored yarn
Weaves an unpatterned fabric
With which she mends by hand
Gently ever so gently
Crevices in quilted psyches
Just like the poet who spins multi-colored yarn, Manoo-Rahming's "Immortelle and Bhandaaraa Poems" is a vibrant collection, which fuses the visual and the poetic. The volume covers a range of themes; some more harrowing than others but does so in such a way as to soothe, interrogate and stimulate the human psyche.

Manoo-Rahming was born in Trinidad in 1960. She is married to a Bahamian, and lives in Nassau, Bahamas. Lelawattee is a poet, fiction and creative non-fiction writer and essayist. She further expresses her creativity and seeks enlightenment through sculpture and drawing. She has won essay and art awards in The Bahamas. Internationally, she has won the David Hough Literary Prize (2001) and the Canute A. Brodhurst Prize (2009) for Short Fiction and was overall winner of the Commonwealth Broadcasting Association (CBA) Short Story Competition (2001). Her first book of poetry, "Curry Flavour", was published in 2001 in England. Lelawattee is a practicing mechanical/building services engineer and is president and co-owner, with her husband, of a consulting engineering firm in Nassau, Bahamas. Her poetry and short stories have appeared in many publications in the Caribbean, the UK, U.S. and Holland.
Leanne Haynes recently finished a PhD at the University of Essex, which was funded by the Arts and Humanities Research. Her thesis focused on St. Lucian literature and mapped out the island's rich literary landscape. She also completed her MA (postcolonial studies) and BA (literature) at the University of Essex. Haynes has presented material at conferences in the UK and Europe. She is a keen creative writer and amateur photographer, with publications in the UK and U.S.

o Reprinted with the permission of

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News Article
Simmer down and stirring it up

Chef Devan McPhee remembers vividly the day he went to church and was asked by his pastor what he wanted to be in life. The youngster, seven or eight at the time, thought back to the fact that he had been watching the Food Network before he left out of the house that Sunday morning, having just gotten cable installed, and said he wanted to be a chef because he'd just seen them on television.  His pastor prophesied that young McPhee would be one of the best chefs The Bahamas would see and at a very young age at that.
That pastor's prophecy seems to be coming true as Chef McPhee, now 25, owns his own restaurant and bar.  It was just in May that he signed on the dotted line to lease the Simmer Down Restaurant and Stir It Up Bar at the Marley Resort on Cable Beach where he's certainly simmering some amazing pots and stirring up delicious libations.
Simmer Down Restaurant showcases a fusion of Bahamian and Jamaican food with an international flair as he complements the cuisine with French and European touches and relies on lots of spices and herbs to his foods making him one of the hottest young chefs in the country.
"Our theme in the kitchen is we always cook with love and we serve food prepared with love, and translating that over to the bar, we provide drinks to complement the food," he says.
Even though he's new to the restaurant ownership business, Chef McPhee is not new to the kitchen and definitely not new to the Simmer Down Restaurant kitchen as he was the executive chef prior to the resort closing for 10 months. Upon its reopening, he gladly took charge of his own fate, switching up the menu to reflect his cooking style and his Bahamian heritage, and he's kept some of the old favorites that were hits.
While the menu is exciting all around and offers something for everyone -- including vegetarians, the chef says there are a few menu items that are chef's choice and a must try -- items he considers his signature items.
From the soups, the Lobster and Pumpkin Bisque (infused with ginger and curry, topped with a cinnamon cream dollop) he gives two thumbs up.

"It's a burst of flavors and not what you expect with the fresh ginger, curry and cinnamon cream dollop.  Lobster bisque is standard on restaurant menus, but when you taste the pumpkin in there with the ginger ... the pimentos, the fresh thyme, it's a burst of flavor and then the cinnamon cream dollop mellows it out."
While he says all salads are good, he's most pleased with his Caribbean lobster and mango salad that he says he came up with off the fly.  "I was poaching some lobster for the lobster bisque one day and there was some mango on the table, and I saw the yellow and the white and some cherry tomatoes and I said let's try something.  I marinated it in a passion fruit dressing with fresh basil, ginger ...  I played around with it and I tried it as a chef's special that night with a blueberry balsamic drizzle to go with it to bring out the color, topped it off with fresh greens and toasted coconut and it was a hit."  From that night it made the menu.
If he's sitting down to dine, he opts for a callaloo and spinach vegetable empanada, just to add a different touch to the courses if you're having a three-course meal.  It's also a dish he says vegetarians would appreciate as well as it's healthy.  The baked empanada is a puff pastry stuffed with Jamaican cheddar cheese which he says balances out the flavors of the callaloo and bitterness of the spinach.
The Down Home Roasted Organic Duck (marinated in pineapple and Bacardi rum with island gratin potatoes, broccoli rabe and cinnamon glazed carrots) makes this restaurant owner proud.  It's presented with a sweet potato gratin, garnished with fried plantain and they make a pineapple and coconut rum sauce to go with it.
The Bahamian lobster duo (coconut cracked conch and broiled with a Jamaican vegetable run down, homemade mango chutney and drizzled with a lobster essence) is another menu favorite.  
And you should not leave the Simmer Down Restaurant without trying dessert.  The must have item is the Mama Lur's apples 'n cream (a warm crumble with fresh apples, and fresh guavas with ginger vanilla ice cream and apple cider reduction).
Chef McPhee says he gets his guavas from the islands and freezes them for this dessert, because he says there's nothing like the taste of real guava.  They also make their own ice cream and the dish is topped off with caramelized pecans, crème caramel and finished with toasted coconut.
With a number of other options on the menu, Chef McPhee prefers to keep his menu small and personalized.  But he intends to change the menu with the seasons.  As we are in the summer months, the menu reflects a lot of fruits, colorful sauces and dressings.  In the fall and winter he intends to pull out ingredients like star anise and cinnamon to warm things up, and offer heartier options like rib eye and tenderloin and a lot more soups to go with the cooler temperatures.
With a kitchen staff he handpicked because they had the same vision that he had for the restaurant and bar that he now owns.  "I picked them because I wanted to share my knowledge with tem and I didn't want anyone who would be complacent because they'd been working here prior to the resort closing," said Chef McPhee.  "I wanted to start fresh.  I wanted it to be like night and day and the first thing I did was to reduced menu prices drastically, because people loved the place, but they talked about the prices, and I try to work with the locals pocket," he says.  The chef even offers a daily three-course prix fixe meal special that changes weekly.  For $55 you get a soup or salad and usually it's the lobster bisque or shrimp appetizer; you get a choice of the jerk chicken medallion or the chef's special which is the fish of the day, and a dessert -- either the Mama Lur's Apples and Cream or the Caribbean Chocolate Vibes.
"Going into this I knew I had to do something different, because the place had already existed and try to get that same market, but make it my market," says Chef McPhee.

To make your Simmer Down Restaurant experience unique, he offers a different experience nightly.   He came up with "Taxi Nights" on Monday and Tuesdays to catch the tourist market; Wine Down Wednesdays for people who like wine and free tapas; and Thursday and Fridays are corporate happy hour when he does exotic martinis and specials and Saturdays are known as stirred up and sizzlin'.   A five member jazz band On Cue performs from 8 p.m. to 10 p.m. on Fridays and Saturdays as well.
At 25, Chef McPhee's future is in his own hands as a restaurant owner, but he says as an apprentice chef while he trained under many great chefs in the hotels, he realized he didn't want that to be him -- working in the same kitchen year after year, becoming programmed.  He wanted to make a name for himself

"Even though it's a risk, the good thing about it is that I took this venture because it's a smaller operation where I could start out small and gradually grow to the level that I want to be at ... and I was already familiar with the place [Simmer Down Restaurant] and it was just a matter of polishing up some stuff, getting the menu together and choosing the right staff."
Chef McPhee credits Chef Addiemae Farrington of the Culinary Hospitality Management Institute, the late Chef Jasmine Clarke-Young, Chef Paul Haywood of Altantis, Chef Wayne Moncur of the Ocean Club and Chef Tracey Sweeting (his former executive chef at the Marley Resort) with giving him the training that has given him so much confidence to do what he's now doing.
"They trained me so well in all areas that I'm able to be creative and do what I'm doing, with hot food because I'm a trained pastry chef," said Chef McPhee.  "They really gave me a good school bag to carry.  I can pull out things and be versatile.  Plus, it's in my heart, and you have to cook with love.  You can have the fancy name, and your food can look pretty, but that passion and soul has to be in it."
Chef McPhee even keeps his kitchen open a little longer than most restaurants, taking his last order at 10:30 p.m. after opening at 6 p.m.
For the chef, the new venture is fun, but scary as he knows he has the livelihood of his staff in his hands.
At Stir It Up Bar he says you have to have the Blue Razzberry Martini and the Jamaica Me Crazy. It just sounds crazy and it's fun and people enjoy them.  I wanted to add my flair to the menu and these are my signature ones.  They're new to the menu, because coming into the restaurant and bar business, I had to bring something new to the table.  I reduced the drink prices too and kept it straight across the board.
It's new, it's scary but fun, because you have the livelihood of staff in your hands and they have to be paid.  "I realize what it is to be an employee and now an employer, even though I'm at a young age.  It's like you have an additional pair of eyes -- you watch everything, things you didn't care about before you now care about -- even on the service aspect. "


6 - 16/20 shrimp
½ oz Jerk seasoning
2 oz homemade ginger and garlic chili sauce
½ oz herb marinade
For the potato and sweet corn puree
½ lb Yukon potato, cooked
4 oz sweet corn puree
3 oz heavy cream
1 oz butter
Sugar, to taste
Salt and pepper, to taste
For the tropical fruit salsa:
4 oz fresh mango diced
4 oz fresh ripe pineapple diced
1 oz bell pepper fine diced
1 oz  red onion diced
1 oz distilled white vinegar
1 tsp fresh cilantro
Juice of 1 orange
2 oz fresh banana mashed
Salt and pepper, to taste
Honey as needed

Combine ingredients in a stainless steel bowl and mix together, season to taste with alt and pepper and let stand 30 minutes before serving.

For the shrimp: Season the shrimp with salt and jerk seasoning and herb marinade, let stand 30 minutes. Grill to desired doneness and top with chili sauce, Finish shrimp in the oven and serve.
For the potato and sweet corn puree: Puree ingredient together to desired taste and consistency, season and serve. Garnish with herb oil and chips. Combine all ingredients together and blend thoroughly.
For the tropical fruit salsa: Combine ingredients in a stainless steel bowl and mix together, season to taste with alt and pepper and let stand 30 minutes before serving.


1 lb spiny lobster meat cooked and sliced
1 oz Spanish onion fine diced
2 oz fresh cherry tomatoes chopped
Juice of 2 lemons
2 large mangoes
1 oz ginger chopped
1 tsp salt
Salt and fresh goat pepper

1 oz chopped cilantro
1 tsp sugar
4 oz passion fruit dressing

Combine ingredients in a mixing bowl; add enough dressing to bind ingredients. Be sure to season with salt and pepper. Mix, chill and serve. Garnish with micro greens chilled asparagus and a lemon vinaigrette.


4 Granny smith apples
1 can uava shells
1 tsp cinnamon
½ cup sugar
1 tsp salt
1 star anise
1 tsp lemon juice
¼ tbs butter
½ oz flour
3 oz home made vanilla ice cream
Toasted coconut
½ cup butter
1 ¼ cup flour
2 tbs sugar
2 tbs raisins
2 tbs crushed almonds/ walnuts

Peel and slice apples. In sauce pan melt butter, sugar, cinnamon, lemon juice and star anise. Add guavas and sliced apples. Let simmer for about two minutes. Thicken slightly with flour.  Place in bowl and allow to set.

For crumble: Fold in at room temperature butter with the flour into small pieces. Add sugar, raisins, and almonds.  Place on top of apple and guava mixture and bake for 4-8 minutes. Serve with ice cream and add toasted coconut.

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News Article
DIRadioCast to Host the Celebration of the 38th Anniversary of The Bahamas Independence in Atlanta

Atlanta, GEORGIA -  Bahama Mamas, Ann Marie Turner  and Gaylene Francis in association with MIX MASTER DAVID present The Celebration of The 38th Anniversary of The Bahamas Independence under the theme "United in Love and Service" hosted by Bahamian national and international media personality AFRICA-ALLAH of  Special Guest appearances by Bahamian Rap Artists RAPPQuelle and Sosa Man Major  courtesy of DIRadioCast.

2011 has been a celebratory year for Bahamians residing in Georgia. After an outstanding Peachtree Carnival turnout, Memorial Day Weekend and a well attended Caribbean heritage display at The Capital in June, Bahamian promoters have been inspired to reach out to the Bahamian community...

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News Article
Hugh Edison Minnis, Sr., 44


"To everything there is a season, and a time to every purpose under the heaven."
Ecclesiastes 3:1

It is said every life has its own pathway and Journey to follow and thus was the life of Hugh Edison Minnis. Affectionately called "Edison or Minnis".

A Time to Be Born
On March 31st, 1968 a bouncing, bright eyed baby boy was born to the parentage of William Minnis and Ethral Higgs both deceased.  He was given the names Hugh Edison, which means "Bright in Mind and Spirit" and was the second of two sons born to this couple.  As he grew he lived up to his name, playing and pulling tricks on his friends and siblings which led them to say he was mischievous. Being an energetic and enthusiastic child he was often inquisitive, always asking questions and wanting to know "who and what was happening". He also liked acquiring the latest gadgets and toys so he could play with and dismantle them to see how they worked.  We just had to mention that he was a mama's boy! He was her baby boy and would tattle on all the other children to "Mammy" as he affectionately called her. Even though his siblings would be mad, he didn't care he received hugs and treats from Mammy for being the watchman. His childhood was an adventurous and happy one.
A Time For Education and Career
He was educated through the government school system, where he attended the Claridge Primary School, C. I. Gibson Jr. and then moved onto the R. M. Bailey High School, where he excelled in track and field and received other academic accolades.  Edison was an industrious young man and found early employment at the Lyford Cay Club where he served as a Waiter for a number of years.  He then moved to Super Value Ltd, where he was employed as the Produce Manager until he was called by the Royal Bahamas Police Force in 1991, and was a part of the B and C Squad 1991-1992.  As an upright Officer he worked tirelessly and respectfully in a career that he held very dear for twenty-one years.  Even after being diagnosed with his illness, he never shirked his duties because he knew what he was working towards.  Being recently promoted to the rank of Sargent, he was very proud and appreciative, and felt that his labor was not in vain.

A Time For Family Life
Edison loved people and loved life.  In the year 1991 Inez Minnis (nee Nottage) caught his eye.  They dated for many years before jumping the broom in 1994 and making a commitment to love and cherish until death did they part.
Time For Challenges
Edison became ill and was diagnosed with kidney failure. He bravely fought and ran his race, and on Monday 23rd, April 2012 he passed away and was called home in the late evening hours.
He called his sister just a few days before and said "Nicky this place is like heaven, you'll should come and see, my body feels so good and it's so peaceful here." His pain is no more and he is resting. "To God Be The Glory."
Left to celebrate his life and hold cherished memories are his loving and dedicated Wife: Inez Minnis; (1) Son: Edison Minnis Jr.; (3) Daughters: Azaria & Sanaa Minnis and Tanisha Newbold; (2) Grandchildren: Anija Minnis and Theodore Roberts Jr.; (4) Brothers: Chadwick Kemp, Sargent 1661 William Minnis, Roscoe and Ronald Minnis of Fort Pierce Fla.; (7) Sisters: Donna Dean of Fort Pierce Fla., Valerie Barr, KevaMae  Kemp, Andreanette, Jennifer & Sheryl Gaitor & Eleanor Smith; Step Mother: Montrella Minnis of Fort Pierce Fla.; (11) Sisters-in-law: Shirley Kemp, Stacey Minnis, Millestine Smith, Norine Moxey, Ruth, Murriel, Prudence, Christine, Aneka, Vanessa and Winifred Nottage; (9) Brothers-in-law: Herbert Barr, Benjamin Newbold, Anthony, Donnie, Dave, Fenrick & Jemerson Nottage, Rexville Smith and Prince Moxey; Aunts and Uncles: Othman and Carl Higgs of Rochester New York and family, Simeon Rolle of Fort Pierce Fla., Zilla Higgs of Rochester New York, Lighty Adderley, Gloria & Uriah Sturrup, Melrose Burrows, Prolene Smith and Family, Patsy, Mary Conchita, Jenkin, Ezekiel & Eugene Nottage and their Families; Numerous Nieces and Nephews including: Doris Munroe & Sequetor Hooper of Fort Pierce Fla., Ricardo and Roseann Christie, Kevin and Raquel Edgecombe, Herbert Jr. and Jasmine Barr,  P/C 3042 Ovando and Krystal Kemp, P/C Lavardo and Charmaine Kemp, Tomiko, Terry, Precious and Dylan Kemp, R/C 3663 Ferrice Kemp, Pedrica, Pedra, Pedro Jr., Kareem, Shakoby, Roscoe, Janell and Jeremiah Minnis, Valerie Barr, Lorenzo Darling, Kennedy Reid, Clint and Lakeisha Lockhart, Janice and Travis Forbes, Alexis Gibson, Ashley Knowles, Kaeley Rolle, Shelton Miller, Tamal Curry, Ebony Gerenus, Rex Smith Jr., Aledeon Miller, Jada and Prince Moxey Jr., Shantique Coakley, Ramon, Davia, Danekam Aliyah, Zaia, Shadae, Tyrek, Fenrick Jr., Matthew, Fenron, Antoinette, Tyran, Lena and Anthony Nottage & Justin Spence; A host of other Relatives and Friends: Joyce Roberts & family, Harrison Wilson & family, Roy Smith, Cardinal & Mella Rolle & family, Dwayne Harris & family, Audley & Marjorie Rahming & family, Drs. Leon & Elvira Higgs & family, Dotlean & Annalee Rolle, Lloyd, Jamerson, Albert & Lieutenant Leslie Rolle, Sgt.1601 Alfred & Cheryl Kemp, WRC.555 Idamae and Byron Russell, Retired CPL. Virgil McPhee & family, Brenda McPhee, Isamae Seymour & family, Paulette Taylor & family, Gary & Enamae Pinder & family, George & Teresita Jones & family, Keith Forbes & family, Catherine Roker & family, Theodore Roberts & family, Carl & Eleanor Higgs &  family, Lenamae Munroe & family, Hestine Clarke & family, Alvin Hepburn & family, Ovando Collie, Trevor Munnings & the East Street Boys, Nadine & Brad Frazier, Shirley Farrington & family, Marilyn Hepburn &  family, Lavern Kelly & Family, Sylvia, Martha, Linda & Verlene Duvalier & family, Deborah Nabbie & family, Sharmaine Sturrup & family, Rachel Joseph & family, Marva Cornish & family, Benjamin Dames & family, Teniel Kelly & family, Julian & Cherry Butler, Cydlaura Rolle & family, Paula Hamilton & family, Michelle Laing & family, Bernice Wilson & family, Joanne Johnson & family, Fred Rolle & family, Harry Brown & family, Simeon Munroe & family, Gaynell Gilbert & family, Thelma Storr & family, Sheena Johnson & family, George & Cynthia Morris & family, Monalee Etienne & family, Hilda & Harry Johnson & family, Daphne Knowles & family, Judy Cox & the Burrows family, Linda Davis & family, Roxanne, David & Maxine Gibson & family, Debra & Dwayne Josey, Vernalee Miller & family, Natasha Sweeting & family, Francis & Clinton Whylly & family, Darnell Miller & family, Hasting & Clyde Charlton & family, Superintendent Ismella Davis, ASP Dennis Dames, ASP Kevin Mortimer and the entire staff of the Airport Police Station especially P/C 3122 Sterling Seymour, The Hon. Tommy Turnquest, Minister for National Security, Commissioner of Police, Ellison Greenslade and the entire Royal Bahamas Police Force, the Dialysis Center, Nurses and Staff of Uchee Pines Medical Institute, The Fox Hill community, the entire Commonwealth Blvd, Elizabeth Estates family and  many other relatives and friends too numerous to mention.
May His Soul Find Great Rest!

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News Article
'Bahama Mama' inaugural art exhibition at Public Treasury

Nassau, Bahamas - The walls of five floors of
the Public Treasury Department, East Street are to be turned into a
veritable art gallery in honour of Bahamian women.


Entitled 'Bahama Mama',
the exhibition will feature aspiring young Bahamian women artists some
of whom have already made significant impact internationally.


It officially opens to the
public September 26 at 5:30 p.m. This session will last for five months
and can be viewed at normal office hours.


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