Home' Trinidad and Tobago Guardian : December 22nd 2015 Contents A27
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Iranian hackers penetrated the
computers controlling a dam near
New York, reveals the Wall Street
The 2013 attack did no damage but
revealed information about how com-
puters running the flood control sys-
tem worked, said the paper.
Hackers working for nation states
regularly hit national infrastructure
targets, said a separate AP report.
About 12 times in the last decade
hackers have won high-level access to
power networks, it said.
Extensive information about the
Bowman Avenue dam in Rye, New
York state was taken by the hackers,
experts familiar with the incident told
An investigation pointed to Iran as
the likely source of the attack and
alerted US authorities to the signifi-
cant cyber warfare capabilities of that
nation, said the report The same
group of hackers that attacked Bow-
man Avenue was also implicated in
separate attacks on three US financial
firms, it added.
The US power network has also
come under regular attack by "so-
phisticated foreign hackers" said AP
in an extensive investigation. (BBC)
Iranian hackers 'targeted' New York dam
"One Christmas Eve day, when
I was just ten years old, I came
home from flying my kite outside,
and I saw the wine my mother had
just finished bottling, and I poured
a quarter glass into a tumbler, and
drank it straight down---soon after
that, the house was spinning! I got
drunk. I went straight to bed at 10
am and didn t get back up until 2
pm that afternoon," recalled Carlton
Campbell of Parlatuvier, Tobago,
with a chuckle.
Campbell has grown up some
since those days, and knows how to
savour wine in more measured ways.
But he still has fond memories of
his mother making Christmas wine
in their home on Tobago s north
coast. As a teenager, he d often help
her by collecting fruits like pomme
cythere for the wine.
"She made wine for Christmas
and the Parlatuvier Harvest festival
in January. She would start making
from August, enough for the two
festivals," he remembers.
Wine-making from our own trop-
ical fruits has long been practiced
in T&T among rural communities
of all ethnicities. We talked to two
small scale commercial winemakers,
Carlton Campbell and Veronica
Romany, to see what they are offer-
ing this Christmas, and how they
got into the craft.
Campbell's Taste of Tobago
Carlton Campbell said he s proud
to continue his mother s tradition
of wine making. Although his sig-
nature product is dasheen root wine
under the label A Taste of Tobago,
this enterprising Tobagonian also
makes hot and pimento pepper
sauces, and bakes up quite a storm
to boot---he makes pumpkin bread,
and many other flavours, including
dasheen, cassava, corn, and spinach
bread. He d often bake in the tradi-
tional, community clay oven in Par-
latuvier on weekends, until the oven
was dismantled earlier this year. He
now plans to set up his own clay
But his wine is what he s most
proud of. "My dasheen wine has a
medium dry, smooth, romantic
flavour," he said in a recent interview
with the Guardian. His other flavours
this Christmas include aniseed wine,
hibiscus white wine, and a special
fruit blend he calls Mom s, as well
as bay leaf wine, of which he said:
"My bay leaf wine is golden-brown,
coloured like Napolean brandy; it
tastes succulent---it s not sweet, but
more like a mix of aromatic spices.
Nigerians in Tobago really love it!"
He credited his neighbour Bridget
Horsford with getting him started---
five years ago, she suggested he reg-
ularly make dasheen wine for Toba-
go s annual Blue Food Festival.
"At that time I was making a little
bucket of wine here and there, but
nothing commercial. I was making
cassava, bay leaf, jamoon, and plan-
tain wine. And Mrs Horsford encour-
aged me. She showed me how to do
it. And now, for the Blue Food Fes-
tival, I make mainly dasheen wine,
but also sweet potato, aniseed, bay
leaf, garlic wine, and Mom s fruit
wine in honour of my mother, from
To upgrade his skills, Campbell
took a weekend winemaking course
in Parlatuvier organised by the village
council in 2010. He is also grateful
for a grant from the THA to help
him improve his product.
"You have to experiment with
dasheen wine to get a good taste,"
he commented. "Some dasheen roots
have a different flavour from others,
depending on if they grew in
swampy ground or on drier land---
that affects taste."
Campbell initially ferments his
wines for up to 21 days. After that,
he "racks" the "must" ("must" is
the pressed juice, with skins, seeds,
stems and other solids still in it).
Racking means to siphon the wine
from one container to another, to
leave the sediment behind, and is a
vital part of wine-making. Wines
may be racked several times, to clar-
Campbell then adjusts the taste.
He said if you leave it be, you ll make
a dry wine, but if you add sugar or
your own home-made sugary syrup,
the wine will be sweet.
Finally, he ages the wine, to
improve its taste.
"You must select the best products
to begin with. You must have the
judgement to know how long to age
your wines. All my wines are bottled
after being aged for a year and six
months," said Campbell.
Paramin Wine by Romany
Meanwhile, across the sea in
Trinidad, in the high Paramin hills,
Veronica Romany also enjoys making
her own wines, and years ago, grad-
uated from recreational home brews
to her own small scale commercial
This Christmas, she has grapefruit,
sorrel, jamoon, five fingers, and a
cane and guava blend of wines for
sale. She makes wine from any local
fruit she can get her hands on, she
She also makes mango wines for
the annual Mango Festival in July.
• Continues on Page A28
Sweet potato and dasheen wines made by Carlton Campbell of Parlatuvier,
Carlton Campbell, from
with some of his Taste
of Tobago wine.
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