Home' Trinidad and Tobago Guardian : August 25th 2015 Contents B42
body & soul
Guardian www.guardian.co.tt Tuesday, August 25, 2015
Tender for the Construction of the Ration Room at Golden Grove Prison, Arouca, Ministry of Justice.
Tenders are invited for the Construction of the Ration Room at the Golden Grove Prison, Arouca, Ministry
Tender documents can be obtained during normal working hours at the Central Tenders Board's Office, 116
Frederick Street, Port of Spain Telephone No. 625-4330, Fax No. 625-1809.
Tenderers are required to pay a tender deposit of one thousand dollars ($1000.00) payable by cash or
certified cheque to the Director of Contracts, Central Tenders Board. This deposit will be received from
Monday to Friday between the hours of 9.00 a.m. to 12.00 noon and 1.00 p.m. to 3.00 p.m. The original
receipt must be attached to the tender.
Any further technical information may be obtained during normal working hours from Mr. Dianand Gunnes,
Construction Manager, Trinidad and Tobago Prison Service, Golden Grove Prison, Arouca. Mobile: 749-5919
A pre-tender meeting followed by a site visit will be held for prospective tenderers at 10.00 a.m. on Friday
August 28, 2015 at the Golden Grove Prison, Arouca.
Tenders must be accompanied by the following:
(i) Valid Income Tax and Valued Added Tax Clearance Certificates issued by the Board of Inland Revenue
and dated not more than six (6) months prior to the closing date of the tender.
( ii) A Valid Certificate of Compliance issued in accordance with the National Insurance Act.
The original and five (5) copies of the Tender should be placed in sealed envelopes clearly marked on the
"Tender for the Construction of the Ration Room at Golden Grove Prison, Arouca, Ministry of Justice".
Envelopes must be addressed to the Chairman, Central Tenders Board, 116 Frederick Street, Port of Spain.
Tenders must be deposited in the BROWN Tenders Box, located in the lobby of the Board's Office not later
than 1:00 p.m. on THURSDAY SEPTEMBER 10, 2015.
Tenders will be opened shortly thereafter. The tenderer or his authorized representative may be present at
Tenderers should note that the dimensions of the SLOT of the Tenders Box are 37.5 cm x 5.5 cm and, as
such, tenders should be packaged accordingly.
Late tenders will not be considered in any circumstances.
The Board does not bind itself to accept the lowest or any other tender.
The Central Tenders Board reserves the right to cancel the bidding process in its entirety or even partially,
without defraying any cost incurred by any firm in submitting their tender.
Prospective tenderers are advised that they can visit website http://www.finance.gov.tt for all published
Central Tenders Board
August 19, 2015
Think you re a foodie? Adventurous eaters, known
as "foodies," are often associated with indulgence
and excess. However, a new Cornell Food and Brand
Lab study shows just the opposite---adventurous
eaters weigh less and may be healthier than their
The nationwide US survey of 502 women showed
that those who had eaten the widest variety of uncom-
mon foods---including seitan, beef tongue, Kimchi,
rabbit, and polenta---also rated themselves as healthier
eaters, more physically active, and more concerned
with the healthfulness of their food when compared
with non-adventurous eaters. "They also reported
being much more likely to have friends over for
dinner," said lead author Lara Latimer, PhD, formerly
at the Cornell Food and Brand Lab and now at the
University of Texas.
"These findings are important to dieters because
they show that promoting adventurous eating may
provide a way for people---especially women---to lose
or maintain weight without feeling restricted by a
strict diet," said coauthor Brian Wansink, (author of
Slim by Design: Mindless Eating Solutions for Every-
He advises, "Instead of sticking with the same
boring salad, start by adding something new. It could
kick start a more novel, fun and healthy life of food
The article is published in the journal Obesity. It
eaters weigh less
YOUR DAILY HEALTH
News and Advice
is authored by former Cornell researchers, Lara
Latimer, PhD, (currently a lecturer at the University
of Texas at Austin) and Lizzy Pope, PhD, RD (currently
assistant professor at the University of Vermont),
and Brian Wansink, (professor and director of the
Food and Brand Lab at Cornell University.
WEIRD FOODS FROM AROUND THE WORLD
• Chicken's feet---East Asia, Caribbean, South
America and South Africa. It's made mostly of skin
making it a little gelatinous in texture. They're
pretty tasty when flavoured properly.
• Haggis---Scotland. A sheep's heart, liver and
lungs minced and mixed with onions, oatmeal, suet
and seasoned with salt and spices cooked inside
the animal's stomach.
• Tripe---All over the world. The stomach lining of
various animals with a sponge-like honeycomb
texture. Looks like some weird kind of sea plant
life and has a peculiar and not entirely appetising
• Khash---Middle East, East Europe and Turkey. A
pretty gruesome little dish made up of stewed
cows feet and head. It was once a winter comfort
food but is now considered a delicacy. It's fine, so
long as you don't mind that grinning skull staring
at you through its cold dead eyes.
• Black pudding (blood sausage)---Africa,
Americas, Asia, Europe. Pretty widely available,
really. Still, there are a large number of people who
find the idea revolting. Congealed blood cooked up
with various natural flavourings, thickening agents
like suet and breadcrumbs and stuffed into a
• Spam---United States. The famous mystery
meat. It's said that Spam is made from chopped
pork shoulder meat, ham and potato starch, but
who knows what ends up in there.
• Hákarl---Iceland. The rotting carcass of a
Greenland or basking (Somniosidae) shark. It's
buried underground in a shallow pit and pressed
with stones so the poisonous internal fluids that
allow it to live in such cold waters can be drained
out, making the meat safe to eat.
The nationwide US
survey of 502 women
showed that those
who had eaten the
widest variety of
including seitan, beef
rabbit, and polenta---
also rated themselves
as healthier eaters,
active, and more
concerned with the
healthfulness of their
food when compared
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