Home' Trinidad and Tobago Guardian : July 6th 2015 Contents A11
Monday, July 6, 2015 www.guardian.co.tt Guardian
The Airports Authority of Trinidad and Tobago (the Authority) invites sealed Tenders from suitably qualified companies/firms
registered in Trinidad and Tobago for the following project:
"REPAIRS TO THE STORAGE WATER TANKS NOS. 1, 2 AND 3 AT PIARCO INTERNATIONAL AIRPORT."
Tender Documents can be obtained upon payment of a non-refundable Tender Fee of $500.00 TTD at the Administration Centre,
South Terminal, Piarco International Airport from July 6th, 2015. (A copy of this receipt must be submitted with the
Prospective tenderers are required to attend a Mandatory Pre-Tender site visit to acquaint themselves with the conditions
which may affect their tendering. The mandatory Pre-Tender meeting is scheduled for July 10th, 2015 at 10:00 a.m. at the
North Terminal Conference Room, Piarco International Airport, Piarco.
Tenderers must submit one (1) original and four (4) copies of the Tender in sealed envelopes labeled:
"Repairs to the Storage Water Tanks Nos. 1, 2 and 3 at Piarco International Airport."
and addressed to
The envelopes must be deposited in the Tender Box located in the Lobby of the Airports Administration Centre no later than
2:00 p.m. on August 5th 2015.
The Tenders will be opened publicly shortly thereafter at 2:30 p.m. Tenderers or representatives may be present at the opening.
Late Tenders will not be considered in any circumstances. Tenders submitted by means of facsimile or email shall not be considered.
The Authority will not defray any cost incurred by Tenderers during the preparation and/or submission of their Tender.
The Authority does not bind itself to accept the lowest or any other Tender.
Failure to attend the mandatory pre bid meeting and site visit will result in disqualification of the tender.
Secretary -- Tenders Committee
Airports Authority of Trinidad and Tobago
Airports Authority of Trinidad and Tobago
Golden Grove Road
REPAIRS TO THE STORAGE WATER TANKS
AT PIARCO INTERNATIONAL AIRPORT
My name is Stefan Grosberg
and I make artisanal sausages.
I was born in St Ann s, the
second to last of six siblings.
Coming from a large family has
made me always want one
myself. Margaretha came to
Trinidad for a one-year adventure
as an optometrist and seven years
later is still here. We ve been dating
for a year.
I spent three years studying
chemical engineering at the
University of Bath. I worked on
an oil refinery for a year, seeing in
practice everything from the class-
room, but [also] some of the indus-
try s ugly side. I recognised engi-
neering was not my passion. I was
far more curious about food. I made
two three-month trips to
intern/work at farms in Europe and
learnt about the food artisan and
felt, "Yes! I can do this!"
to church every weekend. I
always try to get at least one
thing from it to make me think.
I have no day job. It s sausage
(and pesto) day and night!
Neon Indian, alt-J, Miike
Snow all help me make sausage.
But Neil Diamond on a Sunday
morning is priceless.
I don t think so much about what
food I could eat forever as what ani-
mal; and I think the pig will win.
Jews and Muslims might disagree but
it s okay: there are many other delicious
things we can enjoy together.
You can do all sorts of incredibly
different things with pig and it s all
DELICIOUS. A slow-roasted, melt in
your mouth, sticky and gelatinous, but-
tery fat, crispy skin, herbed and spiced
porchetta di testa.
Human nature s thirst for answers
is incredibly important. But isn t
life just a little bit more exciting not
having all the answers?
Early on, after I decided against
engineering, but did not yet know
sausage was "my thing", I was
planting shadon beni for my pesto
supply. A food blogger interviewing me
asked my mum "Are you happy your
son is planting shadon beni?" My mum
said, "I hope that s not all he would do".
It was the first time I felt my parents
message that they would be happy with
anything we did, so long as we did it
to the best of our ability. No disrespect
to shadon beni farmers, but she was
right: there was more I could do.
I ll never be out of a job because
people will never stop eating
sausage! Its been a tradition for far
too long as a way of using up every
bit of the animal. Think black pud-
ding. There was something manly about
butchery that attracted me. A master
butcher at work is mesmerising. I went
down that path and found the world of
My sausages are high-end, mean-
ing high cost. Batch volumes are
small, operating costs are high. There
are ways of making a cheap sausage---
high water and fat content, fillers/bulking
agents, poor quality meat---but I don t
believe in any of that.
My little mantra is, "One step at
a time". Every day of the week has
its task: preparation; butchering;
actually making the sausage;
preparing orders; and finally deliv-
ery. A workday is 9 am-6 pm. Or 7 pm.
Or 8. Or 9. Midnight is my cut off.
Whenever the work is done really. I try
to structure my time.
You can very easily lose discipline
when working for yourself. I do it all,
from home, in my mini sausage factory.
The best part of the job is, at the
end of the week, to see the finished
product neatly packed away.
Sausages are the wurst! Ba-dum-
ching! No, seriously, doing custom work
is exciting but exhausting and stressful.
Cause when trying something new,
you re never really sure what the out-
come will be. Sometimes it fails. I guess
this is life.
Maybe being born here automat-
ically qualifies you but you don t
have to be born in T&T to be a Trini.
It s how you interact with this phys-
ical and social place. We are all so
different yet do all still qualify as
Trinidad & Tobago is my home,
where I m from, where I identify
with and where I care about.
Read a longer version of this feature
Best of the Wurst
TRINI TO D BONE
As Told to BC Pires
Stefan Grosberg is a chemical engineer
who made a pickle---or at least a
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