Black Immigrant Daily News

Ante la controversia entre los Departamento de Agricultura y Asuntos del Consumidor (DACO) por el aumento en el precio del almud de café, el gobernador Pedro Rafael Pierluisi Urrutia pidió el viernes que ambas agencias lleguen a un punto medio para resolver el tranque.

“Hay peritos evaluando este asunto. Yo, obviamente, sin tener acceso a ese peritaje, personalmente no tengo el beneficio de ver qué informe han rendido. Pienso que hay que buscar algún tipo de punto medio”, dijo Pierluisi Urrutia a preguntas de la prensa.

“Por un lado, veo que el café que estamos importando… El precio de ese café es bien bajo, creo que son 15 dólares el almud. Por otro lado, se me indica que nuestros caficultores están vendiendo el producto en el mercado abierto, su producto por más de 20 dólares el almud. O sea, que ahí ya vemos una gran diferencia entre los dos”, añadió.

Sin embargo, el romper esa brecha entre el café local y el importado, Pierluisi Urrutia lo dejó en manos de los peritos, pero indicó que ambos renglones deben ajustarse.

“El precio mínimo al que se tiene que comprar al caficultor local es de catorce, cincuentipico (el almud). Yo creo que aquí hay que ajustar los dos. No necesariamente subirlo a 20, no, pero esto está en manos de los peritos y quiero que se resuelva lo antes posible para que haya estabilidad en el mercado y que todos sepan cuáles son las reglas del juego, tanto los torrefactores, como los caficultores, los que importan café o lo utilizan para su operación, como los que producen café localmente”, concluyó.

El Departamento de Agricultura solicitó al DACO un aumento de 40 por ciento en el precio de venta del café semitostado importado. La contestación de rechazo del DACO en dos ocasiones para el alza fue porque el Departamento de Agricultura no cumplió con los requisitos mínimos que justificaran el alza.

El pronunciamiento del gobernador se dio luego de la entrega de incentivos económicos a pescadores y la inauguración de la Villa Pesquera Los Machos en Ceiba.

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Black Immigrant Daily News

Richard Simms, Director of the Department of Environmental Health (DEH) made it clear at a Prospect community meeting last night that “If you don’t clean and keep and care [for] your properties, then you might find yourself being prosecuted even though it’s your own place.”

In making the statement, Mr Simms was specifically referring to garbage bin enclosures, which some residents (island-wide) sometime leave overflowing for the DEH to collect.

In the case of Prospect, Mr Simms noted that the newly hired DEH officer, Ms Rakiema Johnston, who is assigned to Prospect, will be monitoring how compliant Prospect residents are with the DEH rule.

Mr Simms explained:

It is your responsibility to keep your enclosures clean.

If you don’t do that, what’s going to happen, Ms Johnston is going to come around and take pictures and document that.

Then, what’s gonna happen next [is that] you’re gonna receive an abatement notice from me.

Mr Simms emphasized that, because of this rule and DEH’s enforcement plans, it is important for residents to ensure that they use proper garbage bags and that there is no loose waste around your bin.

If you have loose waste around your bin, we are not going to collect it.

We are only going to collect what is in a bag.

Mr Simms noted.

Mr Simms warned that non-compliance with the DEH rule not only means that prosecutions will take place, but communities will be impacted by rodent infestation. This situation could also make communities less sanitary and further, may impact the beauty and enjoyment of those who live in such communities, as one meeting attendee put it.

For residents who wish to learn more about the DEH rule, they may contact the DEH at 949-6696 or email DEH at dehcustomerservice@gov.ky or visit the DEH’s website at www.deh.gov.ky or message DEH’s Facebook page at https://bit.ly/3LEK55q

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Black Immigrant Daily News

One of our secret ingredients to build flavour fast is miso. As an umami base, it helps balance and unify sweet and sour notes in everything from chicken to pasta, even cookies.

It goes particularly well in a sweet-savoury marinade for grilled skirt steak, amplifying the meat’s beefiness and balancing the sugars in Asian chili-garlic sauce.

In this recipe from our book “Milk Street Tuesday Nights,” which limits recipes to 45 minutes or less, we preferred red miso for its rich flavour, which is deeper than the more common white miso (though white also would be delicious). For a double dose of flavour, we use it in the sauce and the marinade, which also includes soy sauce, sesame oil and a bit of white sugar.

Once the meat is cooking, the sugars in the marinade caramelize to create flavourful browning, and the steak finishes in only a few minutes on each side.

Though we developed this recipe for the stovetop, it will work equally well on a cleaned and well-oiled grill. Just be sure to thoroughly pat the meat dry so the marinade doesn’t cause flare-ups. And don’t force the pieces of steak to release from the skillet; when they’re nicely seared and ready to be flipped, they will release easily.

Miso-Marinated Skirt Steak

Start to finish: 35 minutes

Servings: 4

Ingredients

3 tbsps red miso

1 tbsp soy sauce

1 tbsp chilli-garlic sauce

1 tbsp white sugar

2 tsps toasted sesame oil

2 tsps finely grated fresh ginger

2 medium garlic cloves, finely grated

1 1/2 lbs skirt steak, trimmed and cut crosswise into 5- to 6-inch pieces, patted dry

2 tbsps unseasoned rice vinegar

5 tsps grapeseed or other neutral oil, divided

Method

In a medium bowl, whisk together the miso, soy sauce, chilli-garlic sauce, sugar, sesame oil, ginger and garlic. Measure 2 teaspoons of the mixture into a small bowl and set aside. Add the steak to the remaining mixture, turn to coat and let marinate at room temperature for 15 minutes. Meanwhile, to the reserved 2 teaspoons, stir in the vinegar and 3 teaspoons of the oil, then set aside.

Remove the steak from the bowl and pat dry with paper towels. In a 12-inch skillet over medium-high, heat the remaining 2 teaspoons of grapeseed oil until barely smoking. Add half of the steak in a single layer and cook without disturbing until well browned 2 to 3 minutes. Flip and cook until the second sides are well browned and the centre of the thickest piece reaches 125?F for medium-rare, another 2 to 3 minutes. Transfer to a platter, then repeat with the remaining steak, using the fat in the pan. Tent with foil and let rest for 10 minutes.

Stir any accumulated juices on the platter into the reserved miso mixture. Cut the steak against the grain on the bias into thin slices and return to the platter. Serve with the miso sauce.

By Christopher Kimball

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Black Immigrant Daily News

News

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Three men were killed in a police-involved shooting in Enterprise, Chaguanas, on Thursday night.

The police named the dead men as Ricky “Ross” Taylor, Ronelle Alexander, and Kwame “Tusty” Wallace, all of Enterprise. Wallace also had another address in Sangre Grande.

The shooting happened at Enterprise Street near the ice factory at around 11 pm.

A police report said gunmen started shooting at the police, who returned fire, hitting the three men.

There was also a report of a shooting nearby at Branch Trace.

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