Search results for : bahama mama

Showing 1 to 10 of 168 results

News Article

December 28, 2010
Blue and White Party New Year's Eve at Mamadoo's

Freeport, Grand
Bahama, Bahamas - Be comfortable this New Year's Eve!  Join us for our
Blue and White Party on December 31st at Mamadoo's Restaurant.

75 per person or $140 per couple.  Open Bar from 10pm to 1am with a Champagne Toast at midnight.  Complimentary hors d'eouvres. 2-4-1 and beers 2-4-6 from 6pm-2am. Mamadoo's is the spot to watch the fireworks with less crowd.
Complimentary New Year party favours.


Let's see if we can get people in for a Midday Martini Madness from 12noon until. 2-4-1

Tickets available at Island Java or Mamadoo's until December 30th...

read more »

News Article

July 01, 2013
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...

read more »

News Article

January 26, 2013
Meet the writer

Chances are, if you asked the average Bahamian high school student about Bahamian writers, they may be able to count how many they know on one hand. The widespread ignorance about our rich literary heritage is caused by a number of factors - most of all, education - but The College of The Bahamas (COB) is actively working to foster a love of literature once more through their Meet the Writer series.
Held once a semester, the Meet the Writer series brings established and emerging Bahamian writers in a wide range of practices to COB students and the Bahamian public to share their work.
Coordinator of the program and COB Associate Professor in English Literature Shaniqua Higgs says the program allows students to interact with writers they have been learning about in class. For many student writers themselves, the chance to meet those who have inspired them is exciting - and since the event is open to the public, everyone is invited to attend and learn more about our nation's storytellers and understand the importance of literature.
"I think the college should be leading the way in putting on events like this because it has a mandate to educate a nation," says Higgs. "I think that we often look abroad for intellectual stimulation and we ignore talented writers and artists in The Bahamas - we have a lot of them but they are not given recognition. It's a shame because literature in general is an important means to stimulate the mind."
"Humanities are being undervalued and some students tell me they didn't have to take literature in high school," she adds. "But then how do you develop appreciation for the arts? How do you become a critical thinker and a person who knows how to reason, to respect differences, to love reading? Literature is so important for its cultural value and for what it can teach us."
For this semester's Meet the Writer event on February 28, two poets - Obediah Michael Smith and Nicolette Bethel - will launch their most recent books by sharing selected pieces with the audience.
In "Discovery Daze", Obediah Michael Smith's 15th book of poetry, the prolific poet meditates on Bahamian life, making everyday objects and routines magical again as he finds art everywhere he looks in his Kemp Road neighborhood.
Readers may notice, however, the absence of his signature tongue-in-cheek poems - for Smith, the book is a response to the complaint that his poems often use inappropriate language and deal with adult subject matter. In his experience, it's the reason behind the exclusion of his work from school studies at home - despite the fact that he reads these same poems to high school students in other countries with no resistance.
"I've never been included in the local school literary canon and I don't know if it is my fault or their fault, but I want to rectify the situation," says Smith. "I've been included and celebrated internationally - in Peru, Venezuela, Cuba, in various regional anthologies - so why not at home?"
"I read to schoolchildren in these other countries I visit and they tell me adult subject matter does not matter - what mattered is that the work was good," he says. "So what is it about those places and this place? Why have they made me so self-conscious about what a work can contain and what you can put before students?"
"Discovery Daze" may be a book about which there can be no complaint when it comes to schoolchildren, but at what cost? For Smith, the whole exercise is counterintuitive - not only to his own creative practice which draws inspiration from all life, but to the very notion itself of preserving innocence in readers who live in the information age where everything is exposed and exploited.
"What is so shocking about that is when three o'clock rolls around and children are coming from this primary school up the road from me, they are using every manner of language," he says. "So is it that group of students we are trying to protect?"
"How well does this attitude we have protect them from what we think they are supposed to be innocent of?" he continues. "It has not worked, it does not work, and it is not working. It's a lie as well, because we are trying to suggest that they are not exposed to what they are definitely exposed to and I think that it's a question of including for them all that is life and showing them how it's beautiful and what it means."
Reading alongside Smith is COB lecturer Nicolette Bethel. Though known for her essays and plays expounding on Bahamian cultural life, Bethel writes poetry about the more personal aspects of her life and family history that many Bahamians can relate to.
Her first book of poetry, "Mama Lily and the Dead", published in 2010 by Poinciana Paper Press, recounts the tragedies faced by her resilient grandmother and extended family. In her new collection that she will launch at Meet the Writer, "Lent/Elegies", Bethel explores grief and meditates on the passing of time to come to terms with the death of her mother, Dr. Keva Bethel, through the "sevenling" poetic form.
"My approach to poetry is that it is a craft. I came to poetry really in the beginning to master all the nuances of English for the purposes of writing prose, and then I stuck with it," explains Bethel. "But it's always been about craft and it's been really challenging and exciting craft because you're using these constraints to express what it is you're trying to say."
"As a writer, my poems are about death. They all deal with that theme," she adds. "In these poems, I had no thought about the audience - the audience is myself. If I got them to where I was while I was writing them, that's all they can be."
Bethel published "Lent/Elegies" in a somewhat revolutionary way. In the Internet age, our understanding of books has changed as we explore digital platforms for storytelling. Whereas many writers and publishers scoff at the idea, Bethel embraces it. In 2007, she launched an online-only literary magazine "tongues of the ocean" and maintains several blogs. "Lent/Elegies" has been published through a "nanopress" online, free for anyone with Internet access to enjoy, so that the website is the book itself - though it is still available as a hard copy through and as an e-book.
"Internet has changed us. It changes the way we think, the way we look at and live in the world," says Bethel. "Publishing is resisting because publishing is firmly anchored in the print world and the print world is passing away."
"It's hard to challenge the idea that print changed the world - the ability to free thought, to multiply it, to master it. It created revolutions," she continues. "But that's the age we're living in now because of the Internet - revolutions and shifts are happening. People who have the same thoughts and the same experiences can communicate with each other not matter where they are on the planet, at no cost, they don't have to know each other, and that's never been able to happen before."
Indeed Bahamian writers are launching extraordinary projects, their work reaching and being celebrated by global viewers - it is high time the public took notice.
o These two literary giants will launch their respective new books through "Meet the Writer" at 6 p.m. on February 28 on the second floor of Chapter One. It is free and open to the public.

read more »

News Article

September 12, 2011
'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.


read more »

News Article

June 13, 2013
101 Year Old 'Mama DeeDee' Receives Portrait Drawn by The Celebrity Artist

101 year old

Elizabeth Jennings Nee Kennedy aka 'Mama DeeDee' sat for this photo
with her new portrait given to her by her granddaughter Eustacia

"Mrs. Rachel Elizabeth Jennings nee Kennedy
expresses great appreciation to Mr. Jamaal Rolle - The Celebrity Artist
and for the gift of this portrait," said
granddaughter, Eustacia Jennings, who won the 2nd portrait in the 5
portrait giveaway which started in January...

read more »

News Article

January 12, 2011
What to drink

When enjoying a bite to eat and a game or two on the flat screen televisions at the Prop Club Sports Bar &?Grill at the Our Lucaya Beach &?Golf Resort in Freeport, Grand Bahama, bartender, Michael Glinton’s advice is that you wash down the delicious food with either their signature drink — The Propeller — or the property’s namesake drink — Our Lucaya Delight.
But they also have an assortment of mixed drinks, and tropical and frozen drinks on the menu like the Bahama Mama (Castillo Rum, Coconut rum, Orange Juice, Pineapple Juice, Grenadine and Angostura), Goombay Smash (Coconut rum, Castillo Rum, Pineapple juice, lemon juice and simple syrup), M ...

read more »

News Article

July 02, 2011
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.

read more »

News Article
June 28, 2011

UNDER THE theme "United in Love and Service, " The Bahama Mamas, Ann Marie Turner and Gaylene Francis in association with Mix Master David will present The Celebration of the 38th anniversary of the Bahamas Independence.

The event will take place on Saturday, July 9, at the Vibes Night Club, 4469 Glenwood Road, Decatur, GA 30035 and will be hosted by Bahamian national and international media personality AFRICA-ALLAH of

Tribune Entertainment understand that there will be special guest appearances by Bahamian rap artists RAPPQuelle and SosaMan Major courtesy of DIRadioCast.

According to the DS3 Entertainment Group, 2 ...

read more »

News Article

May 03, 2012
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!

read more »

News Article

June 28, 2010
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".

read more »