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News Article
JUST IN: Man found dead in car

Police discovered a man dead in his vehicle this morning at a Shell gas station off Tonique Williams-Darling Highway.

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News Article
VALLEY BOYS VOW TO MAKE NEW YEAR PARADE COUNT

By AVA TURNQUEST

Tribune Staff Reporter

aturnquest@tribunemedia.net

VALLEY Boys deputy chairman Patrick Adderley yesterday pointed to an "inordinate" number of dancers as the reason for the Junkanoo group's defeat in the Boxing Day parade.

The A category group ranked fourth place behind defending champions Shell Saxon Superstars, who were declared the unofficial winners for the second straight year.

I n an interview with The Tribune, Mr Adderley said the group may have succumbed to the pressure of coming out the gate first.

"We seem to have an emerging trend on Boxing Day that we can't adequately estimate our numbers," he said. "We've learned in the past when ...

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Event
Jazz n' Wine
Jazz n' Wine

Thursday 28th July 2011

The Wine Lounge East Bay St (Adjacent to Shell) Nassau, Bahamas. Cigar Catering by Guevara Cigars Tel: 242.356.0614 www.winelounge.bs


News Article
Donald Christopher Roberts, 65

A Memorial Service in memory of Donald Christopher Roberts aged 65 years, a resident of Manchester Street, Blair Estates, will held on Saturday, June 4th, 2011 at 2:30 p.m. at the British Colonial Hilton Hotel, Victoria Room, #1 Bay Street. Officiating will be Brother Anthony Russell.
Left with cherished memories are his devoted wife, Exrella Roberts; children Dionne Heath, Dellarese Roberts, Deidre Bullard, Donnassio, Dario, Don and Christopher Roberts, Racquel Strachan and  Krishna Roberts ; Sons-in-laws: Timothy Heath, Jamal Bullard, daughter in law: Erica Roberts, sisters: Marie Strachan and Joan Roberts-Pinder of Atlanta Georgia, brother in law: Gerald Strachan, Arthur Rahming;
Grandchildren, Deonte and Timia Heath, Rajesh and Raashi Roberts, Ramesh Miller, Logan and Mateo Bullard, Dylan Roberts, Kiyara and Akaree Roberts, Anna, Angela and Ashernique Strachan. Nieces and nephews: Darlene and Jefford Curry, Paula and John Reckley, Paul and Vinincia Strachan, Philip and Madyln Strachan, Pamela and Marvin Smith, Juiette and Maureen Roberts, Charmaine and Darwin Dawson, Charnae and Emery Leonce and Shenkara Bowe; Grandnieces and nephews, Danielle and Raquashane Curry, Jonae Reckley, Nicole, Tregg and Traci Strachan, Ashton and Alexys-Marie Smith, Alexandria Hepburn, Kristen Lindsay, Kellah Leonce, Devin, Darien, Desha and Deanna Dawson.In Laws: Vera and John Farrington, Angela and family, Vandarene and Stuart Bowe, Christine Farrington, John and Latisha Farrington, Wilma Farrington, Brian Farrington and host of relatives and friends; Therez Usher, Amos and Loretta Williams, Mary and Evelyn Knowles and family of Fort Lauderdale, Margaret Nelson and family, Shellie Missick and family, Sharon Bain and family, Jeffery Missick and family, Christopher Missick and family, Rodney Johnson and family, Myra Bullard and family, Dorothea Wilson, Tino and Dawnia Bullard, Deborah and Sidney Outten, Paul and Cindy Ritchie, Monty and Lisa Hanna, Monty and Cheryl Ritchie and family, Anthony and Nancy Russell, Jimmy and Sylvia Bevans and family, Devitte Duncanson Meryl Desmangls and family and others too numerous to mention.
Special thanks to Dr. Friday, Dr. Lightbourne, Dr. Rahming, Nurse Gaitor from Fox Hill Community Clinic, Nurse Watson from Elizabeth Estate Clinic, Dr Cargill, Dr. Jones and Dr. Bartlett from Elizabeth Estates.
Relatives and friends may pay their respect at Cedar Crest Funeral Home, Robinson Road and First Street, on Thursday from 12 p.m. to 6 p.m. and on Saturday from 10 a.m. to 12 p.m. Cremation will follow.
 

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Movie
Take Me Home Tonight
  • Genre : Comedy, Drama
  • Rating : TBC - To Be Classified

Follow an aimless college grad who pursues his dream girl at a wild Labor Day weekend party. He, his twin sister and their best friend struggle with their burgeoning adulthood over the course of the night....


News Article
Philanthropic kids present to their charities

NASSAU, Bahamas -- To culminate the 2012 Kids Only Christmas Sale that was held in December, some of the participating kids finally had their opportunity to present a portion of their earnings to the charities of their choice. The presentation was held this past Saturday at the British Colonial Hilton.
Kids who participated in December's Kids Only Christmas Sale made donations ranging from $10 to $108 to charities such as Hands for Hunger, the Ranfurly Homes and the Bahamas Primary School Student of the Year program. To view all of the pictures, please visit our Facebook page.  

The complete list of young entrepreneurs and philanthropists all ranging between the ages of 6-16 are as follows:

Janell Brennen
Liam Mills
Lauren Rolle
Lionell Elliot Jr
Caleb Ferguson
Nakeirah Brice
Andre Roberts
Shaniyah Pinder
D'shelle Duncombe

"This is what does my heart good!" said Keshelle Kerr, Founder of the Kids Only Christmas Sale. "Lets continue to support the actions of these kids. They are the next generation of entrepreneurs, investors and philanthropists!"

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News Article
OTEC signs MoU with Caribbean nation

A renewable energy firm with strong ties to The Bahamas has secured a Memorandum of Understanding (MoU) with another Caribbean nation and a third with a country in East Africa.
Ocean Thermal Engineering Corporation (OTEC) signed its first MoU with Bahamas Electricity Corporation (BEC) in September, marking the first time ocean thermal energy will be purchased by a public utility company for general distribution to the public.
OTEC plans to built at least two power plants in Nassau worth in excess of $100 million and sell the power to BEC. Meanwhile, OTEC is also set to unveil its first-ever initial public offering (IPO) in the new year to fund future projects in what has become a rising tide of demand for the technology.
Jim Greenberg, chief strategy and marketing officer at OTEC, told Guardian Business that the latest MoU with a Caribbean nation will deliver two more power plants.
"The demand out there is tremendous," he said. "I think, from a general business standpoint, it's about meeting the global demand. We have projects ongoing in three oceans - Atlantic, Pacific and the Indian Ocean - and we are early on in the process."
Greenberg said he was unable to reveal the names of the countries at this time.
The announcement should come as welcomed news to BEC and other stakeholders in The Bahamas, not to mention Baha Mar, which has agreed to fuel the resort's air conditioning needs through sea water district cooling. That agreement was signed with Ocean Thermal Engineering (OTE), the parent company of OTEC.
Jeremy Feakins, the CEO of OTEC, told Guardian Business, "We have more customers than we know what to do with."
"We are a growing company and we don't have the resources to become a global company overnight," he said. "The technology, once up and running, will change the lives of millions of people. That's what we are in this for."
While the effectiveness of the technology on a major scale has yet to be fully seen, it's clear more and more countries are throwing their hat into the ring.
In East Africa, Greenberg said a central component of that project will be to deliver potable water - another function of the technology. Similar to the agreement in The Bahamas, OTEC is prepared to invest in the infrastructure and maintenance of the facilities, while entering into a power-purchase agreement with local authorities.
Greenberg stressed the MoU in Africa also involves electricity and pointed out that each agreement is "not a one size fits all". The unique needs of the country must always be considered, whether that be a need for clean energy, water or sustainable food production.
Further afield, Greenberg said the Pacific Rim now has "a very high demand" for OTEC. Last month, the firm was awarded a grant by the U.S. Department of Agriculture's Rural Development Office to conduct a feasibility study in Guam, exploring the concept of setting up a plant for the military.
"We're ramping up and getting ourselves in a position to meet the demand," Greenberg said. "In a nutshell, that is where we are and where we are going."

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Event
Jazz n' Wine
Jazz n' Wine

Thursday 14th July 2011

The Wine Lounge East Bay St (Adjacent to Shell) Nassau, Bahamas. Cigar Catering by Guevara Cigars Tel: 242.356.0614 www.winelounge.bs


News Article
The finer things

What could be better than an outdoor art exhibition with gourmet nibbles, fine wine and a gorgeous view of boats in the harbor? That's exactly what K Smith thought when he organized "Hyperrealism at Balduccino's", a small scale art exhibition set to take place in the courtyard at Balduccino Fine Foods on East Bay Street.
On display will be Smith' latest pieces, "up close and personal" hyperrealistic renderings of everyday objects like coconuts, sea urchin shells and Bahamian leaves. The vivid colors and attention to a single detail as opposed to an entire object are his signatures, leaving audience members stunned by what they didn't even think was possible.
One of the main objectives of the event is to bring hyperrealism, a genre of art that can seem overlooked on the Bahamian scene, to the attention of the public. Hyperrealism is a genre of drawing, painting or sculpting that looks like a high-resolution photo. By creating details and embellishments that weren't discernible to begin with, these works stimulate reality for the viewer by creating the illusion that it's not a work of art at all. Unlike much of what is seen in the art community, hyperrealism is devoid of emotions or narratives in order to create what is real and in the moment.
According to Smith, a Canadian native living in The Bahamas for 22 years, hyperrealism is more popular in Europe, specifically England, right now. "There is a collectibility to hyperrealistic work," he said. "That is why my work stands apart from other work in the country. It's not Junkanoo; it's not poinciana trees in Gregory Town. It's not sailboats in the harbor, and its' not totally abstract. It's not installation; it's not contemporary art. It's just me."
Smith's awe-inspiring drawings always elicit a double take from viewers who never would have thought they weren't photographs. During outdoor events, like his upcoming show, Smith usually brings his drawing station in order to allow people to make the connection between what he's produced and how it's done.
With its image of fine foods and fine wine, it's no wonder Balduccino's owner Anton Alexiou wanted to draw a picture for the Bahamian audience of what Balduccino's has to offer.
A highlight of the menu is undoubtedly the wine offerings, which include an 1805 Merlot, with deeply concentrated flavors of blueberry and red cherry and pleasant aromatics of red fruit, smoke and vanilla, and an 1805 Riesling, with crisp tropical fruit flavors, balanced by mineral and spice tones.
"I will try to introduce wines to people so that they kind of appreciate drinking a bottle as opposed to trying to drink it and get drunk," said Desmond Cooper, Balduccino Fine Wines sommelier. He hopes to use the mystique of the wines, with their hidden secrets, to enhance the hyperrealistic experience.
Part proceeds from "Hyperrealism at Balduccino's" will benefit the Bahamas Infant Stimulation Programme, which is geared towards helping families with infants from birth to three years who are at risk of significant developmental delay. By providing screening, family education and developmental therapy, among other services, all free of charge, the program helps infants who may be slow to reach developmental milestones or have conditions that cause disability or put infants at risk of having a disability.
As an educator of 30 years, it's no wonder Smith chose a charity that benefits young children and helps their development. As an art educator and professional artist, he is always striving to mentor young artists and inspire young artistic minds.

o "Hyperrealism at Balduccino's" takes place in the lower courtyard of Balduccino's on Saturday, February 23, 10 a.m. to 6 p.m. Original pencil drawings by K Smith will be accompanied by wines from the world's finest vineyards, specialty foods by Balduccino's and live music.

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Event
Jazz n' Wine
Jazz n' Wine

Thursday 7th July 2011

The Wine Lounge East Bay St (Adjacent to Shell) Nassau, Bahamas. Cigar Catering by Guevara Cigars Tel: 242.356.0614 www.winelounge.bs


News Article
Merlene Ottey, great example to follow

Merlene Ottey, considered by many within the English-speaking Caribbean as the greatest of our female track and field athletes, of all time, returned to her native Jamaica recently and continued to demonstrate the kind of class she has been known for.
Before Jamaica became outright the greatest sprinting nation in the world, Ottey was a leading light for that island and its sister nations. She is an awesome figure of Caribbean sports. At 53, she talks about continuing to compete for her new country, Slovenia, and this is OK.
For Jamaica and the Caribbean however, she represents the spirit of determination, zeal, quality character, extreme talent and poise that ought to be emulated by the young female athletes of the region.
According to the Jamaica Gleaner, she visited and inspired athletes at Vere Technical, lauded the national stars, such as Shelly-Ann Fraser-Pryce and generally endeared herself to Jamaicans all over again. She has been forgiven for the most part, for becoming a resident of Slovenia.
A cart full of Olympic (nine) and World Championship (14) medals would certainly result in forgiveness. Rare talent was always evident in Ottey, but it was the stately way in which she carried herself, that as much as her exploits on the track, exemplified the true essence of the lady.
She functioned always with dignity and her majestic style was ultra special to world track and field.
Her visit should be a reminder of the significance of sports ambassadors. They, once given the opportunity, can do as much (by touring and speaking to young athletes) for nation building within the region as they did with their athletic talents. Governments ought to ensure that funds are allocated to enable this kind of connection with the young boys and girls in the countries, those expected to take over leadership roles in the future.
I salute Merlene Ottey!
I believe also that here in The Bahamas a strong effort should be made to keep former prominent athletic ambassadors like football's Ed Smith, basketball's Mychal Thompson and track's Dominic Demeritte in the mix.
Those former athletes and others ought to be subsidized to go throughout the country to give inspirational speeches to our youth.
Long after they are no longer at their competitive prime, they can make a difference positively, by reaching out to younger athletes and also boys and girls who are not athletically inclined.

o To respond to this column, kindly contact Fred Sturrup at sturrup1504@gmail.com.

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Event
Jazz n' Wine
Jazz n' Wine

Thursday 30th June 2011

The Wine Lounge East Bay St (Adjacent to Shell) Nassau, Bahamas. Cigar Catering by Guevara Cigars Tel: 242.356.0614 www.winelounge.bs


Event
Jazz n' Wine
Jazz n' Wine

Thursday 23rd June 2011

The Wine Lounge East Bay St (Adjacent to Shell) Nassau, Bahamas. Cigar Catering by Guevara Cigars Tel: 242.356.0614 www.winelounge.bs


News Article
Rosemary Barr Rodgers-Kerr, 74

Funeral Service for the Late Rosemary Barr Rodgers-Kerr, 74 years of Sands Addition, off Bernard Road will be held on Saturday December 3rd, 11:00 a.m. at Pilgrim Baptist Church, St. James Road. Pastor Leroy N. Nottage assisted by other Ministers of Religion will officiate. Interment will follow in Woodlawn Memorial Gardens, Soldier Road.

 
She is survived by her Husband- Sidney Kenneth Kerr; Daughters - Janice Rodgers, Kim Kerr of Atlanta, Georgia, and Susanne Fraser; Sons  - Kenwood, Glenroy, Sherwin, Justin, and Devon Kerr; Granddaughter - Sydnee Kerr; Grandsons - Kamron, Kito, Kohen and Ian Kerr, Amaras and Myles Fraser; Sisters - Dr. Enderly Bush, Boca  Raton, Florida Villamae McKenzie Barretarre, Exuma, Patricia Cartwright, Linda Roker, Michelle Clarke,  Marva Cleare, Monique Sweeting, Marcia Neymour; Brothers - Basil "BJ" Smith , George E. Rodgers of Nassau and Charles Rodgers, of Miami Florida; Aunts - Dot and Gertrude Rodgers, Leah Moss, Evelyn Hepburn, Anita Wilson (Bluff, Cat Island), Miriam Simmons, Minerva Rolle (Bennett's Harbor, Cat Island), Emerald Johnson and Carrie Cooper; Uncle: Joel Moss; Adopted daughters - Lillian Newbold, Nakia Kerr, Denise Burrows, Nicole Walker; Adopted granddaughters: Shantell Fawkes, Cookie Walkes, Taj, Marvia, Devontae, Gavonne, Najah, Devonique Kerr; Adopted Grandsons: Neko Duncombe, Naimman Butler; Adopted Sisters - Dorothy Clarke, Helen Johnson, Hanna Johnson , Patricia Bethel, Joanne Moss, Princess Adderley; Adopted Brothers - Lawrence Ash, Cresell Clarke; Sisters -in -law - Carolyn, Leona, Barbara Rodgers of Nassau, and Tawana Rodgers of Florida; Brothers -in-law -Wendell McKenzie of Barretarre Exuma, Captain Neville Taylor, Thomas Dorsett of Hallandale Florida, Rev. Hartman Brown; Daughters in law: Ingrid Kerr, Emma Jane, Sophia Kerr; Son in law - Marcus Fraser; Nieces- Rose Richards, Lissandra, Mellissa, Francine, Monique and Coramae Taylor, Patrice Drake, Nina, Cherry, Denise Dorsette, Sandra, Deidre, Jayannne , Kelly, and Keisha Rodgers, Janice Rodgers - Bowleg of New Jersey, Crystal Hicks of Vancouver, Anishca Strachan, Canada, Essiemae Missick, Cynthia and Dee McKenzie, Jane, Sheena, Nychohie, and Basily Smith of Miami, Portia, Dominic, Teka and Lisa Smith of Nassau, Cheryl Brown, Brigeanne, and Linda Clarke, Marcia, Angie, Keva of Nassau, and Dr. Lisa Richards of New York, Heslyn and Sandra Mackey, Debbie Harris - Dorsett, Dr. Lejia Strachan-Gonzales; Nephews: Anthony, Don, Mark, Patrick, Howard, Bernard Dorsett of Hallandale Florida, Charles, Neville "Big John", Whitney "Suck" , Jeffery, Warren and Darren Taylor, Kermit "KC" Strachan, Kevin Cumberbatch of Ft. Lauderdale Florida, Vincent "Red", Rodney, and Earle McKenzie, Billy and Stephen Cartwright, Junior and Mark Rodgers of Atlanta, Gregory Rodgers of Kansas, Albert and Darren Rodgers of Miami Florida, Dwayne, Darren, Sean Rodgers, Jason and Edmond Rodgers, Patrick and Daryl Rolle, Noel Brown, Michael, Gary, and Devon Clarke,  Marvin Mackey, Wilton Richards and Derek Farrington, KC Strachan Jr., Vincent Harris; Cousins- Leo, Sidney, Terrance, Don, Michael, Roy, George, Leo, Charles, Audley and Bernard Rodgers,  Jackie, Ginger, Gina, Jillian Rodgers, Jefford and Jane Musgrove, Alvina Johnson  of Hollywood Florida, Alfred,  Donnie, Estelle and Edwin Barr of Florida, Phyllis and Romeo Thompson, Alrick, Marlin, Leslie, Quincy Johnson of Hollywood Florida, Leslie Smith of Atlanta,  Phyllis, Edward, Lean, and Lettice Clarke, Maryanne Clarke,Hansel Strachan, (Bennett's Harbor, Cat Island), Junior and Dean Wilson, Roderick, Kenneth, Berkeley, Philip Rolle, Gary Cooper, Prince and John, Broomfield Clewiston , Florida, Catherine Cooper, Agatha Marcell, , Helen Johnson, Martharine and Ruthmae (Hamburg, Germany)    Gloria Cooper -Smith, Janet Broomfield-Taylor, Clewiston, Florida, Agnes Wilson, Evelyn Wilson of Abaco, Terry Thompson,  Anthony Finlayson and Thelma Thompson; Adopted Children and Families: Glen Harding, Father Kari Marcel, Doris, Cruz, Nicky, Shelly and Tonya Farah, Dario and Simon Rolle, Clarice Sandi, Alice Lowe, Timothy and Aisha Fitzgerald, Stanley Hall, Patrick, Wesley and Perez Donald, Elaine Sonia, Patrice and Desiree Thompson, Humes, Curtis, Campbell and Pople, Pinder, and Davis  families of Sands Addition, Eric Carey, Stuart Bowe, Dewey Taylor, Trevor Burgzog, Stephen Thompson, Stephen Fountain, Anthony Ferguson, Micheal Angelo Burrows, Derek Bede Sands, Dennis Deal, Clarice Hanna-Cooper, Kelly Ingraham - Knowles, Pandora Berkley- Glasford of Bermuda, Guilden Gilbert, Dwayne " The Pearl" Provo of Toronto, Sean and Neil Musgrove,   Eric "Furley" Adderley, The Pros Football Club, Leroy, Joe, George and Marlin Major, Delores Ward, Bishop Lestor Cox, Burton Sands; Other relatives and Friends: residences of Rolletown, The Hermitage, Stuart manor Exuma, the Rolle, Bodie's, Clarkes, Marshalls, Musgroves, Brice, Fergusons, Stirrups, Barr, Humes, Sears families of Exuma. McDonalds, Thurston, Strachan, Wilson, Rolle, Kerr, Bannister, Newbold, Campbell, and Hepburn families of Cat Island, Duncombe and Rodgers families of Kemps Bay Andros, Cooper Family of  Farrington Road , Kerr Family of Clewiston Florida, Prince and Pat Kerr & family, Gus Outten  & family,  Anne Curtis and Hazel Moore of Freeport Grand Bahama,  Rev. Dr. Charles Sanders & family, Millicent Ferguson, Komal "Koey" Smith, Les Knowles, Freetown Lane families Sands Addition neighbors, Madalyn and David Barr  & family, Angela Tynes & family, Ronald and Constance Seymour & family, Daniel Boone Ross, and Scott Shields, Natalie Rolle and Judy Smith, Shirley,  Sally, Ricky, Peter Fox, Dockside Warehouse Staff - Mrs. Bain, Sands, Ferguson, Delancey, Grant, Williams, and Cheryl.
 
 
Friends may pay their last respects at Bethel Brothers Morticians, $44 Nassau Street on Friday from 10:00 a.m. to 6:00 p.m. and on Saturday at the church from 10:00 a.m. until service time.
 

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News Article
Abaco Male Found in Possession of Unlicensed Firearm and Ammunition

ABACO

, Bahamas - On Friday 8th February 2013 around 5:30pm, officers of the Marsh Harbour Police Station

executed a search warrant on a resident in Fox Town, Abaco and discovered (1) one

unlicensed 12 gauge shotgun along with (22) twenty two shot gun shells. A forty five year

old male was arrested and taken into police custody

...

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News Article
Philip Charlton Phil Burrows, 51

Mr. Philip Charlton "Phil" Burrows age 51 years of #13 Windward Road; Imperial Park Sea Breeze Estates will be held on Thursday, November 24, 2011 at 7:30pm at The United Christian Cathedral, Flamingo Gardens.
 
Garnet Funeral Service
For

Mr. Philip Charlton "Phil" Burrows age 51 years of #13 Windward Road; Imperial Park Sea Breeze Estates will be held on Saturday, November 26, 2011 at 9:45am at St. Francis Xavier Cathedral, West Hill Street. Fr. Thomas P. Brislin C.P., assisted by Deacon Andrew Burrows will officiate and burial will be in Woodlawn Gardens Cemetery, Soldier Road.
 
The Radiance of this "Garnet of A Gem" will always glow in the hearts of his:
Loving Wife of Twenty Three Years: Ida Rudell Armbrister-Burrows;
Three Brothers: David, Kevin and Brent Burrows;
Three Sisters: Jennifer Johnson, Donna McKenzie and Karen Burrows;
Three Nephews: Rodney Johnson Jr., Jonathan Burrows and Sven Ambrose;
Seven Nieces: Rhodnia Johnson, Samantha McKenzie, Esterleta, Keva, Kenesha, Lashanda and Dana Burrows;
Three Uncles: George W. W. Gardiner, George and Kendal Burrows;
Three Aunts: Mavis and Rose Burrows and Cynthia Holmes;
Grand Nephew: Garrett Johnson;
Grand Aunt: Clothilda Miller;
Father-in-law: Everette William Armbrister;
Brother-in-law: William Everette Armbrister;
Four Sisters-in-law: Sandra, Rose and Renee Armbrister and Janette Burrows;
Grandmother-in-law: Beulah Armbrister;
Uncle-in-law: Selwyn Armbrister;
Aunt-in-law: Lorna Armbrister;
Cousins: Marla, Keno and Anton Strachan, Jerry, Patricia and Kayla Rutherford, Carlene Holmes, Perry and Philipa Smith, Carol, Sonya, Kenneth, Kenyon, Jerinimo, Taj, Kishler and Tash Parker, Jamal and Adrian Miller, Betty and Kirk Horton, Jeremy Mullings, Erin Delancy, Darren Glinton, Demal Seymour, Jerice McDonald, Latoissa Humes, D'Andraha and Danielle;
Other loving family and friends including: Joycelyn Strachan and Family, Bernard and Nellie Brennen, Anton McKenzie, Debbie Farrington, Muntrella and DJ Woodard, Bishop Albert Hepburn and Family, United Christian Church Family, Rev. Charles Young and Family, Steven Strachan and Family Elizabeth Newbold, Llewlyn Newbold & Family, Roselyn Newbold & Family, Ruby Hepburn and Family, Wyndham Resort & Casino, Bahamas Electricity Corporation, Staff of Royal Bank of Canada, Bahamas Chapter IAAP, Aquinas College Class of 77, Lyford Cay Club, A. F. Adderley Class of 78, Christine Bain, Diane Albury, Sandra Dee Leadon, Don & Dot Major, Rosemary Roker, Ena Burrows, Yvonne Curry, Henry Williams, Nelson Brown, Dawn Gray and Family, Tanya Turnquest, Renee McKay, Shelley Pritchard, Alicia Green, Rose McDonald, Lynn Hunt, Princess Rahming, Helen and Dencil Barr, Lilly Burrows, Anzlo and Sharon Strachan, Sydney Forbes and Family, Judith Atkins & Family, Michael Moss & Family, The Brennen's, The Bamboo Town Community.
 
Visitation will be in the "Emerald Suite" Emerald Ridge Mortuary & Monument Company Ltd. #20 Claridge Road of Friday, November 25, 2011 from 2pm to 6pm and at St. Francis Xavier Cathedral, West Hill Street on Saturday, November 26, 2011 from 9:00am to service time.
 

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News Article
Stranger than Paradise

In Blue Curry's solo show at the Nassauischer Kunstverein Wiesbaden gallery in Weisbaden, Germany, viewers are dropped into a strange space. Tropical signifiers like conch shells are paired with strobe lights or tires covered with black and white beans, and in every untitled sculpture lies a possibility of meaning, if only the complete misuse of these paired objects could be reconciled.
"Sometimes I look at that object and think, I know what the use of that object is; what would be the best misuse of it, or the most genius misuse of it?" Blue says.
"Stranger than Paradise" is a collection of two years of work by the artist, which came on the heels of his finished MFA in Fine Art studies at Goldsmiths. The Nassauischer Kunstverein Wiesbaden Gallery is no stranger, however, to Bahamian work -- in 2006, it was the site of "Funky Nassau", the group show by Bahamian artists, including Blue. Curators Elke Gruhn and Sara Stehr invited him back for a solo show years later, and also to take part in the gallery's educational program, where Blue guided and gave critical advice to high school students' artwork for a student show in the gallery space.
Some of Blue's pieces have appeared in group shows already -- his black and white beaded tire can seen in the Fifth National Exhibition at the National Art Gallery of The Bahamas, and the cement mixer filled with sunscreen appeared in the 6th Liverpool Biennial -- but this is the first time all of these pieces have appeared in one exhibition together. He considers it his first solo show as a mature artist -- it's his first solo show in roughly a decade.
"One thing I said to my curator is 'I think my work looks better in group shows'," he laughs. "Just in a funny way initially, because I hadn't seen so much of my stuff together in such a long time. Many times one of my pieces would work really well in a group show because it sits apart, really apart, whether its in materials or colors or critical thinking, it's usually a jarring effect. But when you walk into here it's not so jarring as what I'm used to, and I'm walking around thinking wow, this stuff goes well together."
The effect instead is exactly the show's title -- bizarreness, an environment of both fantasticality and weirdness. From the get-go, visitors first encounter a black bucket placed upside-down on the floor, three shells stuck on in a triangle so one can discern a blackface figure.
"It really divides opinion because I think people get so frustrated with it because it's too easy. I'm fully aware of how easy that piece is, and that's why I put it there, so people can walk in and say 'well I can make that', and then walk into the next room and say, 'ok, I can't make that.' Something that involved five minutes of labor gets placed next to the tires that involve months and months of labor. Also the bucket is understated, while others are very overstated. I like to play back and forth with that. With the knowledge I have about the art world, the knowledge I have of artwork, it can be both ways, sometimes it can be that simple and brilliant, and sometimes it has to be more complex and hundreds of hours to execute."
But this piece especially -- like all of them in their own ways -- is a nod to the encounter, as well as the performance, of "the other," the identity constructed by both visitors and residents to create the idea of "paradise." In all of Blue's pieces this self-constructed environment is evident -- conch shells strung together with strobe lighting within allude to the "lighting of the stage" of our performance, as well as attempts to jazz up the novelty of the tropical landscape -- for he plays with the idea of the fetishized objects that make up the culture of the other. He calls it "performing the tropical."
"We're still marketing the other, we're still marketing the black body, the potential of some sexual rendezvous or encounter with the other," he explains. "There's still a dependency on that performance we're doing for people who already have set ideas, you can't work outside of that, so you recycle the same old clichés over and over again. So my thesis idea (at Goldsmiths) is that everything has to go post-tropical because the tropical are just all of those clichés and everything that limit us. My idea of going post-tropical goes beyond using those set tropes that are expected of us."
Blue's pieces both engage and resist this performance at once in his very choice of materials -- pairing familiar tropical signifiers with unlikely candidates that become a misuse of both. Take his spears surrounded by the inner diskettes of floppy disks. Though a stunning and beautiful object in itself (also untouchable with the sharp edges of both objects, indicating some sinister or edgy element), it alludes to the idea that such developing cultures primitively misuse such technological material for decorative or crafty "folk art" purposes.
"You just have to imagine, if I were in one of the 'primitive' societies in which we advertise that we live in, how would I approach this material? Because obviously we don't have any computers," he says. "I feel like I'm simplifying the process a lot, so I look at the material and I think, it's just material, so you use it in a kind of decorative way to create this fetishized object."
Blue also admits he is also concerned with the very nature/technology divide, and finds such magnetic media beautiful as a material to work with -- one may remember seeing images of his piece in the Goldsmiths graduate show where yards and yards of cassette tape pour from the great bone jaw of a shark suspended in the air, cascading down and piling onto the floor below. The very choice of the type of technological material used though -- floppy disks, cassette tape -- allude also to an obsolescence that ties back into the assumption that only such underdeveloped societies on the fringe of the developed world use these outdated materials.
"I was collecting those diskettes from markets around London and when an office was going out of business. But I found that in order to have three thousand discs, a lot of material for the piece, I needed to buy some," Blue remembers. "I found a wholesaler in London selling them and his argument was that he couldn't go too far down in his prices because he sells these to Nigeria. So he wants me to believe Africans are still using technology that's so out of date it's ridiculous. So these obsolete materials also connect back in to what's expected of us."
A humor is being cultivated here -- how many times have Bahamians traveled abroad and been asked if they use computers or have Internet or even wear clothes "where they are from"? Though some of these statements may be made in jest, the manifestation in the world consciousness that--despite rapid and almost complete globalization -- these tropical or "primitive" societies remain in "The Heart of Darkness" is evident of a constructed fantasy that persists today.
This is something Blue examines in his piece where black plastic buoys are ringed in Swarovski crystals, again bringing together two unlikely worlds -- industrial and luxurious -- to create a manifestation of tropical society and the veil of fantasy that is applied to such places as vacation destinations "to escape it all," as well as the idea of "selling ourselves cheap."
"There's an intentional cheapness about this world which goes back to creating an image," Blue explains. "Fantasies can operate over those images no matter how cheaply they are constructed. So a lot of this stuff is about other people's fantasies of these places, because some of these places these objects are ironic of don't even exist."
But in all of Blue's sculptures, there's a uselessness -- none of these objects are entirely useful for anything practical. One can't use the spears to fish or use in a computer. One can't use the buoys for their boat or wear them around their neck. They become the very uselessness evident in our constructed identities, and exist also in the limbo many residents of such places find themselves -- between the outdated perceived notion of the tropical and its stark modern reality.
The fact that all of Blue's pieces are "Untitled" create this very unstable environment explored -- he provides no guidance with which to approach his work, which allows the viewer to approach it with all of their preconceived notions about paradise and apply it. Blue recognizes that this is where it is evident viewers either buy into the fantasy, or move beyond it, as his pieces do.
"To have some sort of a contrived title which leads somebody into one direction or one way of understanding doesn't work for me. I'd like people to try and connect the materials, to try to get their own understanding of it," he says. "To me, the most interesting art opens up a space where I've never been before and I'm not being told what to think and I don't know what to think but I like it. The two dots never quite join up, and that's the most interesting space to be. If a title names what you're looking at, then you've got all the answers. If it goes off into this mysterious land completely off the wall, then it's too self-indulgent. My response for the moment is to keep it open and people can take what they want from it."
But at the same time, Blue recognizes that the danger of his pieces lie in their very ambiguity. Displaying such pieces abroad means the visitor--once they know the artist is from The Bahamas -- may not fully move beyond their assumptions.
"What they do is they come and see something that they think is highly decorative and emblematic of what you might find from that region and then they walk away -- then you have people who understand that there's a critical background to my work, who know I studied and Goldsmiths, that I do that with a great deal of knowledge," he says. "It works in my favor and it works against me; some people get it and some people don't. I shoot myself in the foot sometimes with the work in an odd way because I know that what I'm talking about is that very perception -- you put it in front of someone and either they rise to that challenge and they understand that idea is being challenged, or they think it just reinforces that idea."
Is there a longing for the absolute idea of the primitive? Is there a resentment? A pride? The fact is, Blue applies little emotional guidance in his work as possible as an artist -- his approach is to focus on materials at hand rather than their connotations, to play with familiar objects in unfamiliar ways and let that object take on the meaning implied by such relationships and the mindset of the viewer. There's a disproportionate amount of responsibility placed on the viewer here -- but perhaps that's how it should be. Few Caribbean artists are carrying the torch abroad, and until the world can get comfortable with a wide range of artistic work coming out of this region that critically examines our place in the world, no one will reach the post-tropical he speaks about. Like those two dots that never meet, those two objects that never reconcile, paradise exists in a detached space. So perhaps the real question you must face before viewing his work is this: What is paradise? And are you there yet?
 

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News Article
(VIDEO) Pew: Protect Our Sharks, Say Bahamas' Children

Hear from Bahamian children from various islands of The Bahamas along with Bahamas National Trust Education Officer, Shelly Cant deliver a message on protecting sharks in The Bahamas.

This video Public Service Announcement This PSA was produced by The Bahamas National Trust (BNT), in collaboration with Pew environment Group, in support of a grassroots petition to protect sharks in Bahamian waters.

Sharks are in trouble globally, and there are few locations where healthy shark populations still exist. In The Bahamas, a 20 year-old ban on longline fishing gear has left its waters as one of the few places in the world with relatively healthy shark...

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News Article
Nellie Patricia Pratt, 67

Funeral service for the late Nellie Patricia Pratt, aged 67, a resident of East Street South will be held on Friday December 2, 2011 at 10a.m at the All Saints Anglican Church, Joans Heights West. Officiating will be Father S. Sebastian Campbell assisted by other ministers of religion. Interment will follow at Woodlawn Gardens Cemetery, Soldier Road.
Left to cherish her memories are her: Husband Thomas Whitfield Pratt Jr., Five (5) sons: Peter & Donald Smith, Christopher & Anthony Pratt Sr., and George Hamilton Sr., Two (2) Daughters: Tanya Pratt and Tamica Pratt-Major; Two (2) Daughters-in-law: Denise Smith and Antoinette Pratt; One (1) Son-in-law: Marcian Major; Two (2) Sisters: Ruby Thurston and Louise Smith; One (1) Brother-in-law: Anthony Pratt; Two (2) Sisters-in-law: Ruth Pratt and Antoinelle Knight of Miami, Florida; Seventeen (17) Grandchildren: Kent & Raynell Smith, George Hamilton Jr., Petra, Patricia & Peter Smith Jr., Andra, Rashad & Malik Smith, Chardai, Charles Jr., & Chaz Johnson, Kristin & Krishae Pratt, Antonia, Anthony Jr. & Antoini Pratt; One (1) Great-Grandchild: Tyler Smith; Twelve (12) Nieces: Cheryl Lightbourne, Yasmin Powell, Helen Brown, Dominique Dean, Lauralee Pratt-Storr, Kristy Pratt, Monalisa Bartlett of Miami, Florida, Letitia Pratt-Fearson of Tallahassee, Florida, Patty Smith, Deborah Percentie, Carol Johnson & Leantha Gibson; Seven (7) Nephews: Ainsworth Brown, Ricardo, Shawn & Boya Smith, Robert Pratt Sr., Anthony Bartlett of Miami, Florida & Ronald Dean; Fourteen (14) Grandnieces; Eleven (11) Grandnephews; Three (3) God-children. A host of special relatives and friends include: Father S. Sebastian Campbell & family, cousin Ruth Pratt & family, Paul & Amanda Farquharson, Paul Farquharson Jr., Edward Swain, Barbara Dorsette & family, Pamela Hunt & family, Joan Saunders & family, Eloise Bain, Sue Humes, Emily and Roland Cox & family, Matha Edgecombe, Sam & Joanna Williams and family, the Honourable Perry Christie, Charles Johnson, Shantell Smith, Richenda Dean, Danicia Dean, Shavonne Rolle, Sophia Kerr, Jamila Jones, Ruth Smith, Shelly Bullard-Rolle, Tony Cheribin, Terrez Ellis Sr., Terry Storr, Yersamine Bodie, Kimmy Ramsey, Jason Moxey, Roel & Keisha Turnquest, Adell Cornell, Donald Deleveaux, Marjorie Baker & family, Carvel & Donnell Rolle, Kyle & Marilyn, Mr. & Mrs. Alton Major, Tony Albury, Arthur Campbell, John King, Vincent McKenzie, Hughie Capron, Nat Brown, Shannon McPhee, Ken Capron, Michael Miller, Lillian & Wendell Rigby, Patrina Stuart, Cyril Baker, Dwayne Henderson, Dwayne Pratt, Ashley Gaitor, Malinda Mency, Michael "Big Mike" Jackson, Calvin Jones, Peter Rahming, Perry Forbes, Sherry Henzi, the All Saints Parish family and the ACW, the Atlantis Casino, Nobu restaurant, Ridgeland Primary School, Barbie's, The Thatch Hut crew, Remelda, Carolyn, Crystal, Mary, Sylvia, South Beach Clinic, South Beach Police Station, Sheraton Nassau Beach, Water Features Atlantis, Dialysis Unit, Orick & Orville, William Pratt, South Beach family, the Fawkes family, the Cox family, the Thurston family, the McClain family, the Curry family, Alva Thurston, Alma Cox, the Diamonds and Sting crew, "The Porch Family," and other special family and friends too numerous to mention.
 
Friends may pay their last respects at Gateway Memorial-Vaughn O. Jones Memorial Center, Mount Royal Avenue & Talbot Street on Thursday from 10a.m to 6p.m and at the church on Friday from 8:45a.m until service time.

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Event
Jazz n' Wine
Jazz n' Wine

Thursday 16th June 2011

The Wine Lounge East Bay St (Adjacent to Shell) Nassau, Bahamas. Cigar Catering by Guevara Cigars Tel: 242.356.0614 www.winelounge.bs


News Article
'VCB' will bring grace to Chris Brown Invitational

Veronica Campbell-Brown is the most decorated female track and field athlete in the history of the Caribbean. The Jamaicans fondly call her simply 'VCB'. She will always be their darling, much in the manner of Merlene Ottey and Shelly-Ann Fraser-Pryce.
'VCB' will be one of the headline attractions at the Chris Brown Bahamas Invitational, scheduled for April 13 at the Thomas A. Robinson National Stadium. She has all of the achievements in her resume, that every boy and girl who aspire for track and field greatness, dream of. For starters, let's just focus on 'VCB' being just one of eight track and field athletes of all-time to win championships at the youth, junior and senior levels.
Among her Olympic medals are two consecutive gold medal performances in the 200 meters (2004 and 2008). She has been equally durable and prolific. At the Olympic Games, apart from her
superlative success in the half lap, 'VCB' also owns two bronze medals in the 100 meters (2004 and 2012).
In the International Association of Athletic Federations (IAAF) World Outdoor Championships, she has struck gold in both of the short sprints (2007 and 2011). She also has two silver medals from both the 100 and 200 meters (m). Campbell-Brown is a gold medal winner twice over World Indoors in the 60m. Add two gold medals in the 100m at the World Athletics Final and one in the 200m and you get the big picture.
She has been the most dominant female sprinter in the world over the last eight years. It's a healthy background of 25 senior medals. From 1996 to 2001, she won 18 youth and junior medals.
Who can beat that? Nobody can.
This is the lady our Golden Knight Chris Brown has persuaded to come for his invitational. Her appearance will be quite special and should have Jamaicans, here, Bahamians and all other regional residents of this country, out in huge numbers to pay tribute to his outstanding Caribbean sports ambassador.
When you think of 'VCB', although Jamaica rightly claims her, she is one for all of the Caribbean to emulate. She is graceful, with a wholesome character. Her dedication to training is legendary, a prime reason, she always does so well.
The other characteristic that has endeared her to the homeland of Jamaica and we Caribbean boosters is her heart. She is the female brand of 'Lionheart'. The Chris Brown Invitational definitely will enjoy an enhanced status because of 'VCB'.
Congratulations to her for all she has done for the Caribbean through her mighty performances on tracks around the world. Her presence in The Bahamas will surely be highly appreciated.
(To respond to this column, kindly contact Fred Sturrup at sturrup1504@gmail.com)

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Event
Jazz n' Wine
Jazz n' Wine

Thursday 9th June 2011

The Wine Lounge East Bay St (Adjacent to Shell) Nassau, Bahamas. Cigar Catering by Guevara Cigars Tel: 242.356.0614 www.winelounge.bs


Movie
Friday the 13th Part III
  • Genre : Horror, Thriller
  • Rating :

Having escaped, Jason Voorhees is back, hockey mask and all, to continue his murderous rampage across Camp Crystal Lake....


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. "

CARIBBEAN SPICY SHRIMP APPETIZER WITH POTATO AND SWEET CORN PUREE

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

Method:
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.

CARIBBEAN MANGO AND LOBSTER SALAD

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.

MAMA LURR'S APPLES 'N CREAM

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
Crumble:
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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Movie
The Shining
  • Genre : Drama, Horror, Mystery
  • Rating : TBC - To Be Classified

A family heads to an isolated hotel for the winter where an evil and spiritual presence influences the father into violence, while his psychic son sees horrific forebodings from the past and of the future....


News Article
The conch salad evolution

Bahamian cuisine is really a melting pot of cuisines from a number of countries -- honestly, there isn't one dish that you can point to and say that's Bahamian. But if you really think about it, the conch salad may just be that national dish that we would like to say is all ours. It's a dish that most Bahamians love, and everyone has their favorite conch salad maker that they visit religiously. And it's a dish that as simple as "pie" to make and entails simple ingredients -- conch, tomatoes, onions, bell pepper, cucumber, celery and lime/orange -- with people adding in and taking out ingredients according to their likes and dislikes.
In recent times though the basic conch salad has seen an evolution as conch makers gave in to their creativity. Don't be surprised to see your favorite conch salad vendor mixing up a batch with fruit like pineapple, mango and apple thrown in. Or even boiling the conch skin (with seasonings of their choice), a portion of the conch that was usually discarded, and making what is known as a boiled skin salad -- which is simply a regular conch salad made with the boiled skin which they say is more tender and less chewy.
One such vendor giving in to his creative side and doling out more than just a standard conch salad is Stephen 'Popeye' Dean, 35, who recently opened Popeye's Conch Stall at Thompson Boulevard and Moss Street at The Reef.
According to Dean, conch salad makers are being challenged to be more creative with making conch salad, all because of a curveball that was thrown by a conch salad maker out of Grand Bahama. He said it was a Grand Bahamian conch salad maker that initially put apples into his conch salad first. Consequently he said it was a Grand Bahamian vendor that also started the trend of adding the juice from an orange to the salad as well. As there were times when sour oranges were difficult to find, so to temper the sharpness of the limes that had to be used, the juice from an orange was added. Before that trend, it was pure lime or sour orange juice.
"People were like 'oh I like this [apple in the conch salad]' and we went with it and it just took off," he said.
It was from that initial foray that conch salad makers started adding mangos, with pineapple being the most recent addition. Dean said he is in the process of contemplating adding strawberries.
The conch salad vendor of 19 years said the secret to adding fruit to conch salad is to use fresh fruit that is not too ripe. If it's too ripe, he said the salad will in turn be too sweet, and that is not the flavor profile that is being sought. With the addition of the fruit he said, the conch salad flavor should still come through with just a hint of sweetness.
As what is known as the conch salad begins to take on even more flavor profiles, Dean said the one thing he doesn't want to see happen is for the conch salad to lose its flavor as people start to go overboard. He said he recently heard of someone putting plantain into a conch salad.
"I don't think we should take the conch salad too much further because it will make it too costly most importantly -- the more fruits added in, the more the salad will go up. Then there's the fact that if you put too much fruit in it, it won't add up to the right taste. You want the basic taste of the conch salad, but to give people that extra taste of something that will make them go hmmm," said Dean.
Dean offers seven salad offerings at his stall -- regular conch salad, tropical conch salad, scorch conch salad, whelk and conch salad, boiled skin salad, herb salad and lobster salad.
And he said making conch salad is definitely an art form he would like to see people do correctly -- and includes knowing how to select the correct limes and oranges. If the citrus is starting to turn, he said the salad definitely would not taste right. And he said the citrus should be cut and squeezed a certain way as well, so as to not allow any bitterness to seep into the salad.
Who knows where conch salad will be taken next, but for right now, Dean said requests for tropical conch salads are keeping pace with his sales for the regular salad.
And if you're not a fan of conch salad with all the herbs, Dean said you can get a tropical scorched conch in which the only vegetable added is the onion and the fruit with the conch.
Dean got his start at the stall of the late Leroy 'B Man' Sands at the Fish Fry at Arawak Cay, when there only three stalls on the now bustling thoroughfare.
The then 16-year-old said he learned how to make the conch salad from the ground up. Before he was even given permission to hold a knife, he said he was only allowed to lift the conch shell. He then advanced to cracking the conch out of the shell, which he said he had to sit and watch to learn how to do properly before he was tasked with skinning the conch, all of which he had to be before he was given a knife to make his first conch salad.
Popeye's Conch Stall is located at Thompson Boulevard and Moss Street at The Reef. Dean's operating hours are 12 noon to 10 p.m., Monday through Saturday.

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News Article
No rejoicing for Caribbean travelers

Air transportation in the Caribbean has always been difficult. The news that a privately-owned, low-cost carrier, REDjet, has been forced to suspend its operations has made Caribbean air transportation even more problematic.
Over the last 15 years or so, carriers from the United States, the United Kingdom and Germany have only maintained a regular schedule of flights into certain countries in the region if the governments of those countries guarantee payment for a quantity of seats. When the airlines don't sell those seats, the governments pay.
But, if air transportation into and out of the region from the U.S., the UK and Germany have been problematic, it has been a lot worse within the Caribbean, where governments do not extend the same facility of paying regional airlines for an agreed number of unused seats.
Persons traveling by air within the Caribbean have a choice only between Caribbean Airlines Ltd. (CAL), owned wholly by the government of Trinidad and Tobago, or LIAT, a smaller airline mostly-owned by the governments of Antigua and Barbuda, Barbados and St. Vincent and the Grenadines. That limitation of choice has led to high fares.
Therefore, the introduction of a low-cost airline, REDjet, into the Caribbean last year was a welcome relief for Caribbean travelers, who took to the airline like a duck to water and cocked a snook at both LIAT and CAL, so delighted were they to travel at lower prices.
The travelers' vote for REDjet by using its services rather than CAL's or LIAT's was directed particularly at CAL because they know that CAL flies on a huge fuel subsidy from the Trinidad and Tobago government, paying less than half the price for a gallon of fuel than is paid by LIAT, and indeed, was paid by REDjet.
In the view of most travelers - but especially those from Trinidad and Tobago - if taxpayers' money is being used to subsidize the cost of CAL's fights, the subsidy should be reflected in a lower cost of airfares. It was particularly galling for passengers to pay CAL's high fares when its chairman announced huge profits (on the basis of the fuel subsidy).
As it turns out, CAL's profits are a mirage. Once the fuel subsidy is subtracted from the declared profits, CAL is just another losing airline. The news that emerged that it has also not paid in recent months for the fuel it gets at a reduced price from the state-owned company, National Petroleum, shows that, even with subsidized fuel, its operations are not efficient enough to pay its way.
In the case of LIAT, it has been the workhorse of the region for decades, and while its service has been less than exemplary, earning ridicule of its acronym as "Luggage in Air Terminal" because passengers' bags were often left behind, and "Leave Island Any Time" because of constant break-downs of its aging fleet of planes, Caribbean people retained loyalty to it. They appreciated that LIAT flew to destinations other airlines ignored because of the unprofitability of the routes, and that without LIAT, movement around the region would be difficult if not impossible.
Despite that loyalty, Caribbean passengers were still upset at LIAT's rising prices, particularly when the cost of travel between some Caribbean destinations became higher than the fares between the Caribbean and foreign destinations such as Miami, New York and Toronto. Adding to this displeasure is the awareness that, in the past, Caribbean governments have put up taxpayers' money to keep the airline going and the three main shareholder governments are in debt to the Caribbean Development Bank for a loan they used to pump money into LIAT.
In fairness to LIAT, it has to be pointed out that no subsidy has been paid to the airline by any government in recent years. It also has to deal with almost a dozen trade unions, with whom a genuine and empathetic working partnership has never been developed, and whose demands are a drain on the airline's income.
But, LIAT incurred losses in 2010 and 2011, and unless there is a dramatic turn-around in its performance, it will need more money again. The first place it will turn is its shareholder governments which, at this time of severe austerity, have no money to put into it and cannot again borrow to do so.
So, no doubt, there is both a sigh of relief in the boardrooms of CAL and LIAT that REDjet has suspended its operations, and a hope that the "suspension" is permanent. For during its period of operation, it caused both LIAT and CAL to drop the cost of their airfares.
Undoubtedly, those fares will now rise again. And, they will rise to the level that CAL sets with its subsidized fuel. LIAT will be able to do no more than match CAL as best it can. But, since LIAT has no subsidized fuel, it will only be a question of time, until CAL's fares and its incursion into LIAT's only lucrative routes cripple LIAT.
So, Caribbean travelers in the eastern and southern Caribbean will again have to endure high costs of travel.
It has always been necessary for governments of the Caribbean Community (CARICOM) to address seriously and comprehensively an air transportation policy, including an open-skies policy, that best serves the interest of all their member-states and their peoples. They have not done so, but the moment should no longer be deferred. The government of Trinidad and Tobago, in particular, should manifest its regional commitment, not by shelling-out money, but by abandoning the protection and promotion of CAL at the expense of the Caribbean people, including their own citizens.
REDjet's suspension of its operations is an occasion for regret not rejoicing.
o Sir Ronald Sanders is a business executive and former Caribbean diplomat who publishes widely on small states in the global community.
Printed with the permission of caribbeannewsnow.com.

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News Article
Entrepreneur 'degrades' use of styrofoam

By ALISON LOWE

Business Reporter

alowe@tribunemedia.net

A young businesswoman intends to inspire Bahamian businesses to "go green" and ditch Styrofoam food and beverage containers in favour of an environmentally-friendly alternative.

Tejada Sands, proprietor of Bioshell Bahamas, is also hoping the Government may consider reducing the import duty on the biodegradable containers - which is currently higher than for regular plastic containers, at 45 per cent - as a means of stimulating extra interest in the products.

"The idea began with a trip to San Salvador with a friend who studies the reef. The reefs are dying because of trash down there, and there's so much litter, wit ...

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News Article
Stephen 'Dirty' Newbold released from jail

According to reports online, the country's top junior quartermiler has been released from county jail in Tallahassee, Florida, after spending the night behind bars, and will be allowed to return to The Bahamas to compete in next weekend's CARIFTA Games. The only question remains, will the Bahamas Association of Athletic Associations (BAAA) allow him to do so after being arrested early Thursday morning for discharging a firearm in public and resisting arrest without violence?
Stephen 'Dirty' Newbold, 18, appeared in court yesterday morning, and was released after posting a $1,000 bond - $500 for each count. He has a case management hearing for Tuesday, April 30, at 8:30 a.m., but before then, is scheduled to return home to represent The Bahamas for a fourth straight year at the CARIFTA Games. The 42nd Annual CARIFTA Games is set for March 29 to April 1, at the Thomas A. Robinson National Stadium.
Up until press time, BAAA President Mike Sands was still not returning calls, but first Vice President Iram Lewis said that they are receiving legal counsel into the matter. He said that is about all he could mention at this particular time.
As for Newbold, the Florida judge ordered him to turn over any firearms in his possession after his release, but Newbold has since denied ever carrying a concealed weapon. He tweeted: 'Bad Mouth me if you want! Nobody got shot at, There was no gun. I'm no criminal, but I got a couple of misdemeanors.'
Before that, he tweeted: 'They can't keep a good man down! Lol people making it seem like life is over, I'm out, I'm gucci, back to work.'
According to reports, Newbold and fellow athlete Joshua Mance were arrested around 3:30 a.m. in the morning after shots were heard in the vicinity of a local apartment complex pool. An eyewitness identified Newbold as the shooter, and additionally, it was reported that shell casings were found in the area of the pool. Both athletes have since been suspended from the Florida State University (FSU) track team, but according to FSU Director of Athletics Randy Spetman, both Newbold and Mance could rejoin the team pending an investigation into the university's discipline policy and legal proceedings.
Mance, who has hired a private attorney, was a member of the silver medal winning 4x400m relay team that was beaten by The Bahamas at last year's Olympic Games. Mance had just turned 21 on Thursday, and was in possession of Newbold's identification card, which had an altered date of birth. Mance was charged with being in possession of a forged identification card and resisting arrest without violence.
World Youth Champion over 200 meters (m) Newbold was regarded as one of The Bahamas' best hopes for a medal going into the CARIFTA Games. He was expected to represent The Bahamas in the under-20 boys' 400m, and maybe the 200m as well. He has personal best times of 46.97 and 20.89 seconds in those events, respectively.
Newbold is a five-time CARIFTA Games medalist. He is the CARIFTA record holder in the under-17 boys' 400m hurdles as well (52.75 seconds). Newbold also won double gold at the 2010 Central American and Caribbean (CAC) Junior Track and Field Championships in Santo Domingo, Dominican Republic. In college, the FSU sophomore is a two-time Atlantic Coast Conference (ACC) Indoor Champion.
The crowning glory moment of Newbold's junior career might have come at the 2011 World Youth Championships in Lille, France, when he won the gold medal in the boys' 200m in a personal best time of 20.89 seconds, helping The Bahamas to secure its best finish ever at a global athletics meet.

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Event
Jazz n' Wine
Jazz n' Wine

Thursday 4th August 2011

The Wine Lounge East Bay St (Adjacent to Shell) Nassau, Bahamas. Cigar Catering by Guevara Cigars Tel: 242.356.0614 www.winelounge.bs