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In the wake of the tragic death of Ria George, attorneys have vowed to ensure accountability and justice. Prakash Ramadhar, speaking from his San Fernando office on November 21, emphasized that the loss of George will not be overlooked. A Freedom of Information Act (FOIA) request has been filed with the National Petroleum Marketing Company Ltd (NP), and another is set to be sent to the Chief Fire Officer. The attorneys aim to uncover the truth behind the explosion that claimed George’s life on August 13, 2025, at her home in Diggity Village, Debe. The FOIA request, submitted by attorney Ted Roopnarine on October 23, seeks all investigation reports related to the incident and details on the ongoing probe. Ramadhar criticized the tendency to blame victims in such accidents, stressing that those in authority must be held accountable for failing to educate the public adequately. He also proposed that gas cylinders should carry warning labels similar to those on cigarette packs, a suggestion he credited to talk show host Stephan Reis. Ramadhar, a former minister of legal affairs, called for legislative action to mandate such labels through the Consumer Affairs Division. Additionally, he urged the government to enforce standards for the importation and sale of gas regulators, highlighting the lack of certification markings on many regulators. The Ministry of Energy and Energy Industries has engaged stakeholders, including the TT Bureau of Standards and OSHA, to develop solutions to the recurring issue of gas tank explosions. Meanwhile, Ramco and NP have launched educational campaigns on social media to inform the public about safety measures, such as testing tanks for leaks and purchasing compliant regulators and hoses.

As the rainy season sets in, there’s nothing more comforting than a bowl of hearty, aromatic soup. Caribbean cuisine offers a variety of traditional soups that are not only warming but also packed with rich flavors and wholesome ingredients. Here, we explore three classic recipes: Sancoche, Trini Corn Soup, and Oxtail Soup, each with its unique blend of spices, provisions, and dumplings.

**Sancoche**
This versatile soup can be made vegetarian by substituting beef broth with vegetable broth and adding carrots. The traditional version includes stewing beef, yellow split peas, ochroes, pumpkin, and a medley of provisions like sweet potatoes and cassava. The soup is simmered with aromatic herbs and spices, creating a thick, satisfying broth. Dumplings, made from flour, butter, and baking powder, are added towards the end, floating to the surface when cooked.

**Trini Corn Soup**
A creamy and flavorful soup, Trini Corn Soup features yellow split peas, English potatoes, and fresh corn. The soup is thickened by pureeing the cooked split peas and potatoes, then simmered with coconut milk for added richness. Dumplings and fresh herbs like chadon beni (culantro) complete the dish, making it a comforting meal for chilly evenings.

**Oxtail Soup**
Rich and savory, Oxtail Soup is a Caribbean favorite. Lean oxtail is marinated with herb seasoning, then seared and simmered with garlic, onions, and aromatic vegetables. Pumpkin and provisions are added to the pot, creating a hearty base. Cinnamon dumplings, infused with a hint of spice, are the perfect finishing touch, adding a unique flavor to this deeply satisfying soup.

These soups are not only nourishing but also a celebration of Caribbean culinary heritage. Perfect for family gatherings or a cozy night in, they bring warmth and flavor to any table.

Sourdough bread, renowned for its unique flavor and chewy texture, is a rewarding culinary project for home bakers. Unlike commercial yeast, sourdough relies on natural fermentation, making it a healthier and more flavorful option. While the process may seem daunting at first, mastering sourdough is achievable with the right techniques and ingredients. Naomi Anderson, founder of Unicakery in Trinidad & Tobago, shares her expertise to help beginners embark on their sourdough journey.

**Choosing the Right Flour**
For beginners, bread flour is the ideal choice due to its higher protein content, which aids in gluten development and ensures a proper rise. Lower-protein flours, while suitable for softer doughs, are better reserved for more advanced bakers.

**Creating a Sourdough Starter**
A sourdough starter, the foundation of the bread, is a simple mixture of flour and water that ferments over several days. Anderson recommends a 1:2:1 feeding ratio for consistency. Here’s how to create your starter:

– **Day 1**: Mix 100g of flour with 50g of water.
– **Days 2-5**: Discard half of the mixture, then add 100g of flour and 50g of water. Stir and cover loosely.

The starter is ready when it becomes bubbly, rises after feeding, and emits a slightly fruity aroma. If progress is slow, feed it twice daily, eight hours apart.

**Classic Sourdough Bread Recipe**
Once your starter is active, you can begin baking. Here’s a simple recipe:

**Ingredients**:
– 150g active sourdough starter
– 500g bread flour
– 350g water
– 10g salt

**Method**:
1. Mix the starter with water until dissolved, then add flour and salt to form a rough dough.
2. Let the dough rest for 30 minutes, then perform 2-3 sets of stretch and folds every 30 minutes.
3. Allow the dough to rise until puffy, then shape it into a round loaf.
4. Proof the dough for 1-2 hours at room temperature or overnight in the fridge.
5. Preheat the oven to 450°F with a Dutch oven inside. Score the dough, place it in the Dutch oven, and bake covered for 20 minutes. Uncover and bake for another 20-25 minutes until golden brown.

**Versatility of Sourdough**
The same dough can be adapted to create focaccia or rustic-style loaves, showcasing the versatility of sourdough baking.

Naomi Anderson, a seasoned pastry chef with over 12 years of experience, has transformed Unicakery into a hub for culinary education and creative desserts. Through her workshops and mentorship, she continues to inspire bakers worldwide. For more information, visit @unicakery on social media or www.unicakery.com.

In a heartfelt letter to the editor, Arthur Dash extends his congratulations to Jack Austin Warner on earning a PhD from the University of TT at the remarkable age of 82. Dash emphasizes that age is merely a number and urges Warner to embrace his new role with vigor. He calls on Warner to leverage his extensive knowledge and experience to lead the effort in securing a spot for their team in the 2030 FIFA World Cup, which will be jointly hosted by Morocco, Spain, and Portugal. Dash reminds Warner that while football may seem simple, it is a challenging sport to master, and his leadership will be crucial in navigating the complexities ahead. The letter, signed by AV Rampersad from Princes Town, serves as both a celebration of Warner’s academic achievement and a rallying cry for his continued contributions to the world of football.

Customers of Trinbago Express Shipping Inc. staged a protest outside the Ministry of Trade at Nicholas Towers in Port of Spain on November 12, demanding action over their undelivered parcels, some of which have been stuck at the port for over a year. The protest was led by Umar Abdullah, leader of the First Wave Movement, who argued that the ministry has both the authority and responsibility to intervene. However, Parliamentary Secretary Dr. Colin Gosine expressed sympathy for the customers but clarified that the Ministry of Trade lacks jurisdiction over the Port of Port of Spain, which falls under the Ministries of Finance and Works. Meanwhile, Lidmer Murray, managing director of Trinbago Express TT Ltd, refuted allegations that his company had collected payments without delivering goods. In a letter published in the Trinidad Express on November 19, Murray emphasized that Trinbago Express TT Ltd and Trinbago Express Shipping Inc. are distinct entities, with the latter being responsible for the outstanding debts preventing the release of the goods. Trinbago Express TT Ltd has since ended its association with the US-based shipper and ceased operations.