LADIES AND GENTLEMEN,I AM HONOURED TO BE HERE TODAY AS THE MINISTRY OF AGRICULTURE AND MARINE RESOURCES, THE BAHAMAS AGRICULTURE AND INDUSTRIAL CORPORATION (BAIC) AND ACCESS ACCELERATOR SMALL BUSINESS DEVELOPMENT CENTRE PARTNER TO, ONCE AGAIN,BRING FOCUS TO THE ISSUE OF FOOD SECURITY, TO ADVANCE FARMING AND MARINE VENTURES IN THE COUNTRY AND TO GENERALLY AID BAHAMIAN ENTREPRENEURS IN THESE VITAL INDUSTRIES.

FOOD SECURITY AND THE LOWERING OF OUR FOOD IMPORT BILL ISONE OF THE MAIN PRIORITIES OF THE DAVIS ADMINISTRATION. THEIMPORTANCE OF SUCCESSFULLY FURTHERING THE EFFORTS OF THEGOVERNMENT OVER THE YEARS IN ENSURING THAT THE BAHAMASAND BAHAMIANS CAN SUSTAINABILITY UTILIZE, DEVELOP AND BENEFITFROM THE RESOURCES FOUND IN OUR SEAS AND THE LARGE AMOUNTOF ARABLE LAND WE HAVE BEEN BLESSED WITH CANNOT BEOVERSTRESSED. IT IS ALSO IMPORTANT THAT THE AVERAGE BAHAMIANUNDERSTANDS THAT THEY CAN CONTRIBUTE TO THE FOOD SECURITYOF THE COUNTRY BY STARTING A BACKYARD FARM AND BYSUPPORTING DOMESTIC FARMERS AND FISHERMEN.

FOOD SECURITY GOES FURTHER THAN JUST THE AVAILABILITY OF FOODITEMS. IT INCLUDES THE NUTRITIONAL VALUE, QUALITY CONTROL ANDTHE PRICE OF FOOD AMONG OTHER THINGS. IN RECENT YEARS, WEHAVE WITNESSED THE FLUCUATION IN THE AVAILABILITY AND PRICE OFSTABLE ITEMS IN OUR NATIONAL DIET. THE OCCURANCE OF FOOD SCARITY AND THE UNAFFORDABLE COST TO SOME,CAUSESBAHAMIANS TO HAVE TO MAKE DECISIONS PERTAINING TO WHETHER,WHAT AND HOW MUCH TO EAT AND IN SOME CASES IF TO EAT ATALL. INTERNATIONAL CIRCUMSTANCES SUCH AS THE PANDEMIC, WAR,INFLATION, SUPPLY CHAIN ISSUES HAVE ADVERSELY AFFECTED FOODAVAILABILITY NOT JUST IN THE BAHAMAS BUT AROUND THE WORLD. ITHAS ALSO PLACED A SPOTLIGHT ON THE NEED FOR MORE ATTENTIONTO BE PAID TO AGRICULTURE, FISHING AND FOOD PRODUCTION,WHICH ARE VITAL SECTORS OF OUR ECONOMY. AND MORE OVER,VITAL TO OUR EXISTENCE AS HUMAN BEINGS.

IT IS MY AIM AS THE MINISTER RESPONSIBLE FOR AGRICULTURE ANDMARINE RESOURCES TO ASSIST BAHAMIANS IN ANY WAY POSSIBLE TOBEGIN AND SUSTAIN THEIR FARMS, FOOD PRODUCTION COMPANIESAND FISHING VENTURES. THE SUCCESS OF THESE TYPES OF BUSINESSESWITHIN THE LOCAL ECONOMY LEADS TO SUSTAINABLE JOBS, WEALTHCREATION AND, OF COURSE, THEY CONTRIBUTE TO DECREASING THEIMPORT OF ITEMS THAT CAN BE SOURCED DOMESTICALLY. I BELIEVE INTHE INGENUITY OF THE BAHAMIAN PEOPLE AND OUR ABILITY TO DO WHAT IS NECESSARY TO SURVIVE AND EVEN THRIVE WHEN GIVEN THEOPPORTUNITY AND THE NEEDED GUIDANCE TO GO WITH IT.

THE SUSTAINABLE FOOD GROWTH GRANT IS DIVIDED INTO TWO PARTS– 60 PERCENT FUNDING FOR FISHERS, WHERE WE RARELY SEE NEWBUSINESSES AND 40 PERCENT FOR FARMERS ESPECIALLY THOSE WHOWOULD LIKE TO USE CLIMATE SMART TECHNOLOGY TO INCREASETHEIR YIELDS. THE GRANT WILL ALSO HELP TO FOSTER INNOVATION,ENCOURAGE COLLABORATION AND PROVIDE ONGOING SUPPORTFOR SUSTAINABLE FOOD GROWTH PROJECTS. BY INVESTING INSUSTAINABLE AGRICULTURE AND FISHERIES, THE BAHAMAS CANREDUCE ITS RELIANCE ON IMPORTED FOOD, CREATE NEW ECONOMICOPPORTUNITIES AND PROTECT ITS NATURAL RESOURCES FOR FUTUREGENERATIONS.

THE FOOD CENTRAL WILL BE AN IMMERSION EVENT FOR THE SENSESFOR PATRONS WHILE CREATING A PLATFORM FOR FARMERS, FISHERSAND CHEFS TO COME TOGETHER TO SHOWCASE THEIR PRODUCEAND SKILLS – ALL WHILE BUILDING A GREATER CONNECTION TO THECOMMUNITY. UP TO 40 VENDORS WILL BE SELECTED TO PARTICIPATE.

OUR COUNTRY HAS A RICH CULTURAL HERITAGE CENTRED AROUND ITS CUISINE. AND SO, I AM EXCITED TO SEE THE CULINARY SHOWCASEWHERE CHEFS WILL DEMONSTRATE THEIR CREATIVITY AND EXPERTISEUSING LOCAL INGREDIENTS. THIS IS A UNIQUE OPPORTUNITY FORLOCALS AND TOURISTS ALIKE TO EXPERIENCE THE DIVERSE FLAVOURSAND CULINARY TRADITIONS OF THE BAHAMAS. THERE WILL ALSO BE AFUN FARM TO TABLE CHEFS COMPETITION WHERE ATTENDEES WILLHAVE THE OPPORTUNITY TO VOTE FOR THEIR FAVOURITE DISHES. ILOOK FORWARD TO THE ROLL OUT OF MORE DETAILS OF THISREMARKABLE EVENT.

TRULY, I AM EXCITED ABOUT THE OPPORTUNITIES THAT ARE AVAILABLEVIA THE FOOD SECURITY INITIATIVE. BY SUPPORTING FARMERS, FISHERSAND FOOD BUSINESSES, THIS INITIATIVE WILL CREATE JOBS, STIMULATEENTREPRENEURSHIP AND BOOST AND DIVERSIFY THE LOCALECONOMY. THIS FOOD SECURITY INITIATIVE IS CRUCIAL FOR THEBAHAMAS TO ENHANCE ITS FOOD RESILIENCE, IMPROVE PUBLICHEALTH AND SAFEGUARD THE ENVIRONMENT. SO I ENCOURAGE ALLINTERESTED INDIVIDUALS OR COMPANIES TO CONTACT ACCESSACCELERATOR TO PARTICIPATE IN THIS EXCITING INITIATIVE AND LET’SGET GROWING BAHAMAS. THANK YOU.

LADIES AND GENTLEMEN, I AM HONOURED TO BE HERE TODAY AS THE MINISTRY OF AGRICULTURE AND MARINE RESOURCES, THE BAHAMAS AGRICULTURE AND INDUSTRIAL CORPORATION (BAIC) AND ACCESS ACCELERATOR SMALL BUSINESS DEVELOPMENT CENTRE PARTNER TO, ONCE AGAIN, BRING FOCUS TO THE ISSUE OF FOOD SECURITY, TO ADVANCE FARMING AND MARINE VENTURES IN THE COUNTRY AND TO  GENERALLY AID BAHAMIAN ENTREPRENEURS IN THESE VITAL INDUSTRIES. FOOD SECURITY AND THE LOWERING OF OUR FOOD IMPORT BILL IS ONE OF THE MAIN PRIORITIES OF THE DAVIS ADMINISTRATION. THE IMPORTANCE OF SUCCESSFULLY FURTHERING THE EFFORTS OF THE GOVERNMENT OVER THE YEARS IN ENSURING THAT THE BAHAMAS AND BAHAMIANS CAN SUSTAINABILITY UTILIZE, DEVELOP AND BENEFIT FROM THE RESOURCES FOUND IN OUR SEAS AND THE LARGE AMOUNT OF ARABLE LAND WE HAVE BEEN BLESSED WITH CANNOT BE OVERSTRESSED. IT IS ALSO IMPORTANT THAT THE AVERAGE BAHAMIAN UNDERSTANDS THAT THEY CAN CONTRIBUTE TO THE FOOD SECURITY OF THE COUNTRY BY STARTING A BACKYARD FARM AND BY SUPPORTING DOMESTIC FARMERS AND FISHERMEN. FOOD SECURITY GOES FURTHER THAN JUST THE AVAILABILITY OF FOOD ITEMS. IT INCLUDES THE NUTRITIONAL VALUE, QUALITY CONTROL AND THE PRICE OF FOOD AMONG OTHER THINGS. IN RECENT YEARS, WE HAVE WITNESSED THE FLUCUATION IN THE AVAILABILITY AND PRICE OF STABLE ITEMS IN OUR NATIONAL DIET. THE OCCURANCE OF FOOD  SCARITY AND THE UNAFFORDABLE COST TO SOME,CAUSES BAHAMIANS TO HAVE TO MAKE DECISIONS PERTAINING TO WHETHER, WHAT AND HOW MUCH TO EAT AND IN SOME CASES IF TO EAT AT ALL. INTERNATIONAL CIRCUMSTANCES SUCH AS THE PANDEMIC, WAR, INFLATION, SUPPLY CHAIN ISSUES HAVE ADVERSELY AFFECTED FOOD AVAILABILITY NOT JUST IN THE BAHAMAS BUT AROUND THE WORLD. IT HAS ALSO PLACED A SPOTLIGHT ON THE NEED FOR MORE ATTENTION TO BE PAID TO AGRICULTURE, FISHING AND FOOD PRODUCTION, WHICH ARE VITAL SECTORS OF OUR ECONOMY. AND MORE OVER, VITAL TO OUR EXISTENCE AS HUMAN BEINGS. IT IS MY AIM AS THE MINISTER RESPONSIBLE FOR AGRICULTURE AND MARINE RESOURCES TO ASSIST BAHAMIANS IN ANY WAY POSSIBLE TO BEGIN AND SUSTAIN THEIR FARMS, FOOD PRODUCTION COMPANIES AND FISHING VENTURES. THE SUCCESS OF THESE TYPES OF BUSINESSES WITHIN THE LOCAL ECONOMY LEADS TO SUSTAINABLE JOBS, WEALTH CREATION AND, OF COURSE, THEY CONTRIBUTE TO DECREASING THE IMPORT OF ITEMS THAT CAN BE SOURCED DOMESTICALLY. I BELIEVE IN THE INGENUITY OF THE BAHAMIAN PEOPLE AND OUR ABILITY TO DO  WHAT IS NECESSARY TO SURVIVE AND EVEN THRIVE WHEN GIVEN THE OPPORTUNITY AND THE NEEDED GUIDANCE TO GO WITH IT. THE SUSTAINABLE FOOD GROWTH GRANT IS DIVIDED INTO TWO PARTS – 60 PERCENT FUNDING FOR FISHERS, WHERE WE RARELY SEE NEW BUSINESSES AND 40 PERCENT FOR FARMERS ESPECIALLY THOSE WHO WOULD LIKE TO USE CLIMATE SMART TECHNOLOGY TO INCREASE THEIR YIELDS. THE GRANT WILL ALSO HELP TO FOSTER INNOVATION, ENCOURAGE COLLABORATION AND PROVIDE ONGOING SUPPORT FOR SUSTAINABLE FOOD GROWTH PROJECTS. BY INVESTING IN SUSTAINABLE AGRICULTURE AND FISHERIES, THE BAHAMAS CAN REDUCE ITS RELIANCE ON IMPORTED FOOD, CREATE NEW ECONOMIC OPPORTUNITIES AND PROTECT ITS NATURAL RESOURCES FOR FUTURE GENERATIONS. THE FOOD CENTRAL WILL BE AN IMMERSION EVENT FOR THE SENSES FOR PATRONS WHILE CREATING A PLATFORM FOR FARMERS, FISHERS AND CHEFS TO COME TOGETHER TO SHOWCASE THEIR PRODUCE AND SKILLS – ALL WHILE BUILDING A GREATER CONNECTION TO THE COMMUNITY. UP TO 40 VENDORS WILL BE SELECTED TO PARTICIPATE. OUR COUNTRY HAS A RICH CULTURAL HERITAGE CENTRED AROUND  ITS CUISINE. AND SO, I AM EXCITED TO SEE THE CULINARY SHOWCASE WHERE CHEFS WILL DEMONSTRATE THEIR CREATIVITY AND EXPERTISE USING LOCAL INGREDIENTS. THIS IS A UNIQUE OPPORTUNITY FOR LOCALS AND TOURISTS ALIKE TO EXPERIENCE THE DIVERSE FLAVOURS AND CULINARY TRADITIONS OF THE BAHAMAS. THERE WILL ALSO BE A FUN FARM TO TABLE CHEFS COMPETITION WHERE ATTENDEES WILL HAVE THE OPPORTUNITY TO VOTE FOR THEIR FAVOURITE DISHES. I LOOK FORWARD TO THE ROLL OUT OF MORE DETAILS OF THIS REMARKABLE EVENT. TRULY, I AM EXCITED ABOUT THE OPPORTUNITIES THAT ARE AVAILABLE VIA THE FOOD SECURITY INITIATIVE. BY SUPPORTING FARMERS, FISHERS AND FOOD BUSINESSES, THIS INITIATIVE WILL CREATE JOBS, STIMULATE ENTREPRENEURSHIP AND BOOST AND DIVERSIFY THE LOCAL ECONOMY. THIS FOOD SECURITY INITIATIVE IS CRUCIAL FOR THE BAHAMAS TO ENHANCE ITS FOOD RESILIENCE, IMPROVE PUBLIC HEALTH AND SAFEGUARD THE ENVIRONMENT. SO I ENCOURAGE ALL INTERESTED INDIVIDUALS OR COMPANIES TO CONTACT ACCESS ACCELERATOR TO PARTICIPATE IN THIS EXCITING INITIATIVE AND LET’S GET GROWING BAHAMAS. THANK YOU.

The top 3 finalists (juniors and seniors) in the New Providence district phase of the 31st Bahamas Young Chef Culinary Competition along with National Round participants from the Family Islands got the opportunity to learn first-hand from top renowned chefs during the 7th Annual Bahamas Young Chef Culinary Conference.

The two-day conference, which includes workshops, food demonstrations and a competition, officially opened Monday, November 13, 2023 at the University of The Bahamas, College of Tourism, Hospitality, Culinary Arts and Leisure Management. The annual event is hosted by the Department of Education in conjunction with Asa H. Pritchard/Mahatma Rice and Robin Hood Flour, the U.S. Meat Export Federation (USMEF), Baha Mar Resort and the University of The Bahamas.  The theme for the conference is “Celebrating Our Jubilee: Bahamian Cuisine...Our Flavour Profile, Our Food Culture, Our Identity."

During the opening ceremony held at Choices Restaurant, Acting Deputy Director of Education Terrice Carey-Curry, on behalf of the Ministry of Education and Technical and Vocational Training, commended all of the stakeholders (judges, teachers, parents, sponsors, organizers) for the sacrifices they have made during the past 31 years.

“The Ministry is committed to supporting this vital initiative. We wish to commend you for the years that have been given to ensure its stability,” said Mrs. Carey-Curry, Senior Education Officer Patrice Green encouraged the Family and Consumer Science students to think about back to basics, farm-to-table, growing foods to ensure food sovereignty and food security.

Raquel Turnquest, Education Officer, Family and Consumer Science Education Unit emphasized the need to preserve the nation’s food culture for the future and indicated that was predominantly why the theme for 2023 was chosen.

She said, “We have to think enough about ourselves to document what is ours and what makes us Bahamian ... the way chicken souse is prepared, the way Johnny Cake is prepared, the turnover bread, the flour cake.

“We see other countries exporting food items here to our country. We can buy spice buns here in our food stores however our children cannot buy flour cake in our food stores. That is an opportunity for up-and-coming chefs like you. You are our future. You are the ones who will decide what I call 'import substitution.' "

She said it is “extremely” important for Bahamian cooking methods, the ingredients grown and utilized on a regular basis in all meals, the way traditional peas and rice and conch salad are prepared -- all of these things need to be documented.”

A culinary team of executive and celebrity chefs from Baha Mar led demonstration sessions on the first day.  Topics included Chicken Fabrication and Chicken Shawarma by Chef Basil Dean and Chef Jessica Morales; and Lobster Curry with lemon Rice and Plantain Chips by Chef Rabi Singh and Cecilia Williams.

Day two was supported by Elizabeth A. Wunderlich, Caribbean Manager, USMEF.  Chefs including Chef Jamal Small and Chef Joel Johnson led demonstrations using U.S. beef and pork.

In the afternoon session USMEF sponsored a Signature Dish Challenge for senior students using Meats by Linz Beef Bottom Sirloin Boneless Tri-Tip and junior students utilizing VandeRose boneless pork loin. U.S. beef and pork.

The National Round of the 2023 Culinary Competitions (Finals) begins Wednesday, November 15, 2023 at A. F. Adderley Junior High School for junior high school representatives from the Family and Consumer Science General Studies Programme and Thursday, November 16, 2023 at Anatol Rodgers Senior High School for senior high school representatives from Food and Nutrition and/or Hospitality and Tourism Studies. 

The top 3 finalists (juniors and seniors) in the New Providence district phase of the 31st Bahamas Young Chef Culinary Competition along with National Round participants from the Family Islands got the opportunity to learn first-hand from top renowned chefs during the 7th Annual Bahamas Young Chef Culinary Conference. The two-day conference, which includes workshops, food demonstrations and a competition, officially opened Monday, November 13, 2023 at the University of The Bahamas, College of Tourism, Hospitality, Culinary Arts and Leisure Management. The annual event is hosted by the Department of Education in conjunction with Asa H. Pritchard/Mahatma Rice and Robin Hood Flour, the U.S. Meat Export Federation (USMEF), Baha Mar Resort and the University of The Bahamas.  The theme for the conference is “Celebrating Our Jubilee: Bahamian Cuisine...Our Flavour Profile, Our Food Culture, Our Identity."   During the opening ceremony held at Choices Restaurant, Acting Deputy Director of Education Terrice Carey-Curry, on behalf of the Ministry of Education and Technical and Vocational Training, commended all of the stakeholders (judges, teachers, parents, sponsors, organizers) for the sacrifices they have made during the past 31 years. “The Ministry is committed to supporting this vital initiative. We wish to commend you for the years that have been given to ensure its stability,” said Mrs. Carey-Curry, Senior Education Officer Patrice Green encouraged the Family and Consumer Science students to think about back to basics, farm-to-table, growing foods to ensure food sovereignty and food security. Raquel Turnquest, Education Officer, Family and Consumer Science Education Unit emphasized the need to preserve the nation’s food culture for the future and indicated that was predominantly why the theme for 2023 was chosen. She said, “We have to think enough about ourselves to document what is ours and what makes us Bahamian ... the way chicken souse is prepared, the way Johnny Cake is prepared, the turnover bread, the flour cake. “We see other countries exporting food items here to our country. We can buy spice buns here in our food stores however our children cannot buy flour cake in our food stores. That is an opportunity for up-and-coming chefs like you. You are our future. You are the ones who will decide what I call 'import substitution.' "   She said it is “extremely” important for Bahamian cooking methods, the ingredients grown and utilized on a regular basis in all meals, the way traditional peas and rice and conch salad are prepared -- all of these things need to be documented.” A culinary team of executive and celebrity chefs from Baha Mar led demonstration sessions on the first day.  Topics included Chicken Fabrication and Chicken Shawarma by Chef Basil Dean and Chef Jessica Morales; and Lobster Curry with lemon Rice and Plantain Chips by Chef Rabi Singh and Cecilia Williams.   Day two was supported by Elizabeth A. Wunderlich, Caribbean Manager, USMEF.  Chefs including Chef Jamal Small and Chef Joel Johnson led demonstrations using U.S. beef and pork. In the afternoon session USMEF sponsored a Signature Dish Challenge for senior students using Meats by Linz Beef Bottom Sirloin Boneless Tri-Tip and junior students utilizing VandeRose boneless pork loin. U.S. beef and pork.   The National Round of the 2023 Culinary Competitions (Finals) begins Wednesday, November 15, 2023 at A. F. Adderley Junior High School for junior high school representatives from the Family and Consumer Science General Studies Programme and Thursday, November 16, 2023 at Anatol Rodgers Senior High School for senior high school representatives from Food and Nutrition and/or Hospitality and Tourism Studies. 

On the field he’s as fast and fearsome as the rest of his JazzWhite Under 11 team playing Little League baseball, but down deep inside, Kryie Campbell is in a league of his own. The 5th grader, with a soft spot for the needy and a heart as big as the ballfield he plays on, started a food drive urging the community to drop off canned food to the Balliou Hill Sporting Complex on game days between November 10- 19th.

“I don’t know what philanthropy means but I want everyone to share so nobody is hungry,” says Kyrie, a Certificate of Excellence awardee at Queen’s College (QC).

Kyrie said he chose the Bahamas Feeding Network (BFN) as his partner charity for the Jazz Chisholm Foundation dedicated to community and character building.

Kyrie took that charity partnership to a new level though he admits he did not know the exact name of the Bahamas Feeding Network (BFN). He called it “Mrs. Archer’s Feeding Place,” a tribute to the Executive Assistant and Office Manager who runs the non-profit along with loyal volunteers. BFN raises funds for food and distributes parcels through more than 100 churches and feeding centres.

Established in 2013, it has often made the difference between starvation and survival, filling empty cupboards during challenging times and providing sustenance when most needed.

Kyrie’s parents said their son has been talking about feeding the hungry for a year. This year, he solicited their help in drafting a proposal. In it, he explains his purpose.

“As we approach the season of gratitude and thanksgiving, I would like to organize a Harvest and Thanksgiving Drive….the goal of the event is to unite parents, players, coaches and fans in an effort to give back to the community and spread the joy of the season,” he wrote. 

Now Kyrie’s message has spread well beyond the Little League he first addressed with the idea.

“We were surprised to know that even at his young age, he wanted to help those he considered less fortunate,” said his dad, Carl Campbell, head of student affairs at QC. “It was something he talked about from last year while in grade 4 when he was eight years old. He wanted to show kindness to the poor and he felt he would do that by feeding them.” 

This is not the first time a child has stepped up to help the Bahamas Feeding Network. 

At the age of six, Naevia Burrows, now seven, has been taking lunch to school four days a week to save her lunch money and donate it to the feeding network every month. 

“I am grateful every day for the food on my table,” said Naevia, who attends St. Anne’s. “I say a prayer and blessing and I don’t want other families to be hungry.”

With unceasing demand, BFN continues to provide enough food for 60,000 meals a month.

“When we say every penny that is donated counts, it is no exaggeration,” says Office Manager Archer. “But there is something special about youngsters reaching out with an understanding that seems beyond their years, feeling the pain of others and wanting to make life better. That truly touches all our hearts.”

On the field he’s as fast and fearsome as the rest of his JazzWhite Under 11 team playing Little League baseball, but down deep inside, Kryie Campbell is in a league of his own. The 5th grader, with a soft spot for the needy and a heart as big as the ballfield he plays on, started a food drive urging the community to drop off canned food to the Balliou Hill Sporting Complex on game days between November 10- 19th. “I don’t know what philanthropy means but I want everyone to share so nobody is hungry,” says Kyrie, a Certificate of Excellence awardee at Queen’s College (QC). Kyrie said he chose the Bahamas Feeding Network (BFN) as his partner charity for the Jazz Chisholm Foundation dedicated to community and character building. Kyrie took that charity partnership to a new level though he admits he did not know the exact name of the Bahamas Feeding Network (BFN). He called it “Mrs. Archer’s Feeding Place,” a tribute to the Executive Assistant and Office Manager who runs the non-profit along with loyal volunteers. BFN raises funds for food and distributes parcels through more than 100 churches and feeding centres. Established in 2013, it has often made the difference between starvation and survival, filling empty cupboards during challenging times and providing sustenance when most needed. Kyrie’s parents said their son has been talking about feeding the hungry for a year. This year, he solicited their help in drafting a proposal. In it, he explains his purpose. “As we approach the season of gratitude and thanksgiving, I would like to organize a Harvest and Thanksgiving Drive….the goal of the event is to unite parents, players, coaches and fans in an effort to give back to the community and spread the joy of the season,” he wrote.  Now Kyrie’s message has spread well beyond the Little League he first addressed with the idea. “We were surprised to know that even at his young age, he wanted to help those he considered less fortunate,” said his dad, Carl Campbell, head of student affairs at QC. “It was something he talked about from last year while in grade 4 when he was eight years old. He wanted to show kindness to the poor and he felt he would do that by feeding them.”  This is not the first time a child has stepped up to help the Bahamas Feeding Network.  At the age of six, Naevia Burrows, now seven, has been taking lunch to school four days a week to save her lunch money and donate it to the feeding network every month.  “I am grateful every day for the food on my table,” said Naevia, who attends St. Anne’s. “I say a prayer and blessing and I don’t want other families to be hungry.” With unceasing demand, BFN continues to provide enough food for 60,000 meals a month. “When we say every penny that is donated counts, it is no exaggeration,” says Office Manager Archer. “But there is something special about youngsters reaching out with an understanding that seems beyond their years, feeling the pain of others and wanting to make life better. That truly touches all our hearts.”

Pan fried hogfish with a lightly spiced herb-citrus emulsion. Served with orzo and sautéed carrots. Delicious!