The Office of the Prime Minister (OPM) of The Bahamas has firmly refuted allegations made by Opposition Leader Michael Pintard regarding a ‘bag of passports’ found on a Bahamasair aircraft. In a statement issued yesterday, OPM clarified that recent reports by The Tribune about a cash seizure on a March 1 flight to Cap-Haïtien do not substantiate Pintard’s claims. The government emphasized that the burden of proof lies with the Opposition Leader, who has yet to provide any evidence to support his allegations. The statement also noted that the Royal Bahamas Police Force, the Passport Office, and Bahamasair executives have all confirmed no records or reports related to Pintard’s claim exist. The OPM acknowledged The Tribune’s report on the March 1 incident, which involved the seizure of cash by Haitian authorities, but stressed that the matter was unrelated to passports. The cash seizure is currently part of a money laundering investigation under Haitian judicial authorities. The OPM further explained that a former Bahamasair employee, who was suspended, interrogated, and later terminated, failed to provide complete information during the airline’s internal investigation. The employee, in an interview with The Tribune, maintained his innocence, claiming he provided WhatsApp messages and a detailed account to investigators and was used as a ‘pawn.’ The OPM did not address the employee’s assertion that other staff had carried passports on Haiti-bound flights. Instead, the government urged individuals with evidence of wrongdoing to report directly to the Royal Bahamas Police Force, warning that public statements without police involvement create confusion. The OPM concluded by reaffirming its commitment to communicating based on verified facts.
作者： admin
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Trinidad, Venezuela – close family ties
The historical ties between Trinidad and Venezuela trace back approximately 7,000 years, originating with the migration of the Warao people from the Orinoco Basin. This connection predates the geological separation of the land masses. Venezuelan Ambassador Alvaro Cordero recently highlighted this shared heritage, emphasizing the Latin American and Spanish influences deeply embedded in Trinidad and Tobago’s culture, music, and cuisine.
Familial bonds between the two nations have flourished since the 1950s, with Venezuelan students residing in Trinidad’s Woodbrook area, fostering close interactions and intermarriages. These relationships have evolved into enduring family exchanges, exemplified by the Allahar-Smith clan, whose matriarch, Tia Trina, remains a central figure in Woodbrook.
Political relations have also been significant, with Venezuelan leaders seeking refuge in Trinidad during turbulent times. However, Venezuela’s political stance, particularly its divergence from U.S. perspectives, has made it a target in global power struggles, especially given its vast oil reserves.
Despite criticisms of the Maduro regime and broader political challenges, there is an anticipation of renewed diplomatic engagements. However, caution is advised regarding interactions with senior officials, as past incidents, such as the verbal abuse directed at former Prime Minister Kamla Persad-Bissessar, underscore the need for respectful dialogue.
Haven Allahar and Anton Allahar reflect on these historical, cultural, and political connections, urging a thoughtful approach to future relations.
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Congrats, Dr Warner
In a remarkable achievement, Jack Austin Warner, an 82-year-old former football executive, has been awarded a PhD from the University of Trinidad and Tobago. The accomplishment has sparked widespread admiration, with many emphasizing that age is no barrier to success. A letter to the editor from AV Rampersad of Princes Town highlights the significance of Warner’s achievement and calls on him to leverage his expertise for the benefit of Trinidad and Tobago’s football aspirations. Rampersad urges Warner to take immediate action in securing the nation’s qualification for the 2030 FIFA World Cup, which will be jointly hosted by Morocco, Spain, and Portugal. The letter underscores the complexity of football while expressing confidence in Warner’s ability to navigate the challenges ahead. Warner’s extensive knowledge and experience in the sport are seen as invaluable assets in this endeavor.
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Sandals to convert Emerald Bay into Beaches resort in $100m redevelopment deal
The Bahamian government has inked a heads of agreement for the $100 million first-phase redevelopment of the former Sandals Emerald Bay into Sandals Beaches Exuma. This ambitious project is set to create 450 jobs during construction and over 900 permanent positions once the resort is fully operational. The redevelopment will enhance room occupancy from two to 4.2 people per room, catering to a broader demographic. Sandals executive chairman Adam Stewart revealed that extensive deliberations took place regarding whether the property should adopt the adults-only Sandals brand or the family-oriented Beaches brand. Initially, the Beaches brand was favored, but Sandals’ superior marketing influence at the time led to the resort’s launch as Sandals Emerald Bay in February 2010. Stewart assured Bahamians that the new venture would be a remarkable investment, promising a water park, pickleball, archery fields, and a fully operational Greg Norman golf course. The resort will also feature ten new restaurant concepts and a 15,000 sq ft banqueting and events conference center. The project is slated to go to tender in the first quarter of 2026, with construction expected to commence shortly thereafter, aiming for completion by the end of 2027. Prime Minister Philip ‘Brave’ Davis highlighted the resort’s transformation into a family-focused destination, projecting it to support over 1,500 jobs annually and attract tens of thousands of visitors, thereby bolstering Exuma’s economy. Sandals Beaches has partnered with L.N. Coakley High School to offer 25 paid apprenticeships and an exchange initiative for Bahamians to receive training at Sandals resorts across the Caribbean. Tourism Minister and Exuma MP Chester Cooper emphasized Sandals’ pivotal role as the island’s tourism anchor and largest employer, noting that the first phase includes over 100 staff accommodations to address housing issues. The government is also planning new housing developments in Georgetown, further alleviating housing shortages across the islands. Next year marks the 30th anniversary of Sandals Royal Bahamian, which has experienced a phenomenal year, with customers from Emerald Bay exploring other Sandals locations across the Caribbean.
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Tracks and Records damaged by fire in Montego Bay
A devastating fire broke out in the early hours of Saturday morning at the renowned Tracks and Records restaurant located on Jimmy Cliff Boulevard in Montego Bay, Jamaica. The incident, which occurred around 1:40 am, saw flames engulfing the building, prompting an immediate response from the Jamaica Fire Brigade. Two firefighting units from the Montego Bay Fire Station were dispatched to the scene, where they successfully contained the blaze after a grueling two-hour operation. Preliminary reports indicate that the fire primarily affected the roof structure, which eventually collapsed into the restaurant, causing significant internal damage. While the exact cause of the fire remains undetermined, authorities have launched a thorough investigation to uncover the origins of the incident. Early estimates suggest that the damage could amount to approximately US$1 million, marking a substantial loss for the popular establishment.
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Ramadhar leads legal probe of gas tank explosion fatality
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.
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Warming soups
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.
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World javelin champ Keshorn Walcott: My career all down to science
Keshorn Walcott, the world javelin champion, recently shared the secrets of his enduring success in the sport at the World Javelin Conference in Kuortane, Finland. Walcott, who first rose to fame by winning Olympic gold in 2012 at just 19 years old, clinched his first World Athletics Championships gold medal earlier this year, 13 years after his Olympic triumph. His presentation, titled ‘Long-Term Training Methods: From Olympic Gold to World Champion,’ delved into the scientific approach that has sustained his career through its highs and lows. Walcott emphasized the transition from instinct-based training to a structured, science-driven regimen, particularly under the guidance of his new coach, Klaus Bartoniezt. Together, they focused on biomechanics, especially the role of the block leg in maximizing throwing distance. Walcott also participated in a practical session with Finnish massage therapist Pentti Niemi, demonstrating shoulder preparation techniques. The conference provided a platform for Walcott to reflect on his journey, from his early days of guesswork to his current, methodical approach. The event was well-received, with coaches and administrators praising the insights shared. Walcott described the experience as energizing and a full-circle reflection on his career, highlighting the changes that have allowed him to remain competitive at the highest level for over a decade.
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Cooper slams half-century on Red Force Super50 debut
In a thrilling display of cricketing prowess, Trinidad and Tobago Red Force opener Cephas Cooper marked his debut in the CG United Super50 Cup with a stellar performance, scoring a maiden half-century of 72 runs off 78 balls. The match, held at the Brian Lara Cricket Academy in Tarouba on November 21, saw Cooper’s efforts complemented by veteran Jason Mohammed’s impressive 87 runs, guiding the hosts to a respectable total of 256/8 in their allotted overs. Cooper’s innings, adorned with 11 boundaries, was a testament to his composure and skill under pressure. Despite early setbacks, including the dismissals of Kjorn Ottley and Joshua Da Silva, Cooper and Mohammed forged a crucial 62-run partnership, stabilizing the innings. The Red Force’s late surge, fueled by contributions from Navin Bidaisee and Joshua James, ensured a competitive total. Jamaica Scorpions, in reply, were 20/1 at the close of play, with Kirk McKenzie and Romaine Morris at the crease. Meanwhile, Barbados Pride secured their first win of the tournament with a commanding seven-wicket victory over Leeward Islands Hurricanes, thanks to standout performances from Akeem Jordan and Joshua Bishop. The match between Guyana Harpy Eagles and Windward Islands Volcanoes was abandoned due to a wet outfield, further highlighting the unpredictable nature of the tournament.
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A simple beginner’s guide to sourdough bread
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.