Home' Trinidad and Tobago Guardian : July 8th 2013 Contents B4
Guardian www.guardian.co.tt Monday, July 8, 2013
Better be ready
Are you ready for a
Source: The T&T Red Cross Society
Contact the Red Cross: Headquarters - 627-8215/8128, Northern branch - 627-8214, Southern branch - 652-2024, Tobago branch - 639-2781
Natural disasters can strike anytime, anywhere.
There are simple steps you can take to help
protect your family from a natural disaster.
Call your Emergency Management Office and the
Red Cross for further details.
Find out which disasters could occur in your area
and how to prepare.
Ask how you would be warned of an emergency.
Learn your communities' evacuation routes.
Ask where your nearest emergency shelters are
Ask about any special assistance for the elderly or
Ask about the plans in place at work, schools or
day care centres as well.
Create an Emergency Plan:
Meet with household members. Discuss with chil-
dren the dangers of fire, severe weather, earth-
quakes and other emergencies.
Discuss how to respond to each disaster that
Draw a floor plan of your home. Mark two escape
routes from each room. Practise an emergency
evacuation drill at least two times a year.
Learn how to turn off your water, gas and electric-
ity at the main switches.
Discuss what to do about power outages and per-
Post emergency numbers near telephones:
ODPM (Trinidad) - 640-1285/8905/8653/
800-ODPM website: odpm.gov.tt
ODPM (Tobago) - 660-7489/7686
Police - 999
Fire Services - 990
Coast Guard - 634-4440/4532/4554
Defence Force - 634-4532
Ambulance Service (EHS) - 624-4343
EMA - 628-8042
T&TEC - 625-1296/1774
TSTT - 6611
National Gas - 800-4427
Nearest health facility
Teach children how and when to call 999, Police and
Fire Services and how to make long distance calls.
Instruct household members to turn to the radio
for emergency information.
Pick one out-of-the-area-relative and one local
friend or relative for family members to call or
meet at if separated by a disaster.
Take a basic First Aid course and CPR class.
Make a list of valuables. Keep family records in a
waterproof and fireproof container.
Prepare a disaster supply list:
- Plastic sheeting and duct tape
- Canned goods, non-perishable foods and a
non-electric can opener
- Drinking water
- Any special dietary food if required
- Identification, cash, valuable papers,
insurance policies and photos
- Battery-operated radio with extra batteries
- Personal hygiene items
- Disposable utensils
- Infant-care items
- Flashlight and extra batteries
- Easy carrying container (bag) for all items.
Prepare a First Aid Kit:
- Prescription medications, betadine solu-
tion, gauze bandages, adhesive tape, sterile
pads, band aids, triangular bandages, safety
scissors, non-prescription medication, sun
screen, insect repellent, non-latex gloves,
absorbent compress 5x9 dressing, adhesive
bandages (assorted sizes), antiseptic wipes,
antibiotic ointment packets, etc.
Prepare an Emergency Car Kit:
Battery powered radio (with extra batteries),
flashlight (with extra batteries), sleeping
bags or blankets, first-aid kit and manual,
bottled water, non-perishable high energy
foods such as granola bars, raisins and
peanut butter, booster cables, a fire extin-
guisher, maps, shovel, tyre repair kit and
pump and flares.
T&T Red Cross Society
Kester Blake, T&T s finalist in the Diageo World
Class Global Bartending 2013 competition, showed
a lot of Trinbago pride as the competition officially
got under way on July 5.
Competing in Group C, Blake, of Club Zen, took
advantage of familiar ingredients he found in Monte
Carlo, such as hibiscus, to create a floral concoction
he simply called Floral for his first competition, called
Time to Play.
Time to Play mandated the bartenders to present
one cocktail evoking the mystery and glamour of
the prohibition speakeasy using Tanqueray No. Ten
gin and two cocktails using infusions they created
overnight in the infusion lab.
Floral combined an infusion of hibiscus, rose petal,
ginger and cinnamon with gin as a base spirit. Blake
told the judges he was inspired by the hibiscus, which
is found growing all over T&T. He added a red wine,
bay leaf and clove concoction and Gran Marnier to
bring out the citrus flavours of the Tanqueray.
His second cocktail, which he called Starch, was
a concoction cleverly produced from a fictitious story
he wove about prohibition in T&T, during which
time, he said, people would go to stores which acted
as a front for bars. He handed the judges cards for
Blake s Laundry Mart, on which they were asked to
select Starch. The result was a white wine infusion
with aniseed and clove, St Germain, lychee and
elderflower liqueur, Grand Marnier and Tanqueray
"The impression I got was that they were amazed,"
said Blake of the judges reactions.
The judges for that first challenge were drink
experts Arturo Savage, Gaz Regan and Steve Olson.
Blake is competing against 43 other bartenders
from around the world vying for the Bartender of
the Year title. The competition is being held aboard
the Azamara Journey as it sails along the Cote D Azur
and will end in Barcelona, Spain.
It might be a competition to crown the world s
best bartender but the week-long Global Bartending
competition is also proving to be a worthy experience
for the members of the media.
The schedule is chock full of events, like seminars
on the Business of Bars and debates on Fads and
Fashion, to name a few. There are also product
launches, such as the launch of Jinzu, a new blend
of gin and sake, and a Don Julio Blue Party, at which
new artwork for Don Julio tequila will be revealed.
There are also special brand parties for various
contingents such as the private Ciroc vodka cocktail
hour for the Latin American contingent, with Ciroc
master blender Jean-Sebastien Robiquet, and a session
on Blend your own Zacapa Rum.
At various stops along the way, we will also be
treated to special events. In Ibiza, a Ciroc party will
be held at the island s top nightclub, Ushuaia, and
in St Tropez, the Latin American contingent---of
T&T bartender wows
with amazing hibiscus
IN THE MIX WITH LAURA DOWRICH-PHILLIPS
Laura Dowrich Phillips, editor of our sister
publication Metro, is currently in the
Mediterranean aboard the Azamara Journey
cruise liner for the fifth annual Diageo World
Class Reserve Global Bartending competition,
one of the world's top mixology competitions.
Dowrich-Phillips is following the exploits of
Kester Blake, T&T's representative in the
which I am a part---will be treated to a Johnnie Walker
Blue private event.
The finals of the Diageo World Class Reserve
Global Bartending Competition will take place tomor-
row in Barcelona.
sets up his
at the Diageo
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