In a statement, the Chamber said the Opposition’s decision to stay away from debate on the Tax Information Exchange Agreement Bill 2016 in the House on Monday, compounded its walkout on the same debate in the House last Friday.

The Opposition also walked out on the FATCA debate in the House on September 23. As a result of Monday’s events in Parliament, the Chamber called on the Government and the Opposition “to now act with urgency to bring about a speedy resolution to the passage of FATCA, lest we all suffer the severe, costly and far-reaching implications of non-compliance.” In expressing its dissatisfaction, the Chamber rejected what it described as “political posturing on the part of our leaders, judging from the failure to pass the required legislation.” The Chamber said it was afraid the scenario which prevailed prior to Finance Minister Colm Imbert successfully obtaining a FATCA extension from the United States Treasury would return. “As it stands the most recent attempts to debate the Bill were again scuttled, this time owing to a series of curious actions taken by the Opposition,” the Chamber said.

Finance Minister Colm Imbert yesterday said, “I am waiting patiently for the Opposition to send us their list of proposed amendments to the FATCA Bill.

They have failed to do this for the last three months.” He continued, “That is only common sense and it is a mystery as to why three months after we first introduced the FATCA Bill in Parliament, the Opposition is still unwilling or unable to provide us with a list of amendments.” He added, “The Government is willing to accommodate any reasonable amendments but we need to know what they have in mind first.” In response, Opposition Chief Whip David Lee maintained the Opposition’s call for the Bill to be sent to a joint select committee (JSC) and dismissed criticisms of its decision to blank the debate.

Describing the actions of the Government in the committee stage of the House as “gamesmanship”, Lee said the amendments made to the Bill were not all-encompassing.

He added that Opposition Leader Kamla Persad-Bissessar had released copies of the amendments from the Opposition following a news conference at the Parliament building on Monday, before the House sat.

Insisting there was enough time for a JSC to sit and deliberate on the Bill, Lee said critics of the Opposition’s actions should ask the Government why it does not want the Bill to go to a JSC and why “the sky has not fallen,” with September 30, 2017, being the new date for TT to be FATCA compliant.

Responding to Lee, Imbert asked, “What is so mysterious that they want to discuss it in secret instead of on the Parliament floor?”

This game was contested at the Ato Boldon Stadium in Couva, moments after Naparima defeated Presentation San Fernando by a similar 2-1 scoreline in the final of the Digicel Play Big 4 Cup.

Defender Keion Goodridge put the league leaders ahead in the 21st minute, while national captain and seasoned centre-forward Kenwyne Jones notched Central FC’s second, in the 56th.

Shackiel Henry pulled one back for Connection, in the 70th minute, but Central held firm until the final whistle, to remain the only unbeaten team left in the League.

On Friday, in a pair of games at the Hasely Crawford Stadium in Mucurapo, San Juan Jabloteh whipped Club Sando 2-0 while Morvant Caledonia United and Point Fortin played to a 2-2 draw.

The other set of Round Two Match Day One encounters (St Ann’s Rangers versus Defence Force and Police versus Ma Pau Stars) were expected to take place last evening at the Hasely Crawford Stadium.

FC Santa Rosa secured the title on Sunday, by virtue of a 2-0 victory over Guaya United at the Marvin Lee Stadium, Macoya. In the process, they maintained their four-point lead over 2015 winners Defence Force, with one round of matches remaining.

Asked during a telephone interview on Monday about the secrets of his team’s success, Look Loy replied, “we had a hard core of players that we have built up over the first four seasons (in the Super League).

Of our 25-man squad, about 10 of them have come through Santa Rosa from since they were kids. Just two of them in particular, who are starters and who have won national titles with Santa Rosa before at youth level, Jean-Paul Aqui-Blanc and Osei Sandy, I coached them at the Under-17 level and they won the TTFA (Trinidad and Tobago Football Association) Youth League. We had that base.

The players who were signed by Look Loy were Keron Clarke (who scored both goals on Sunday), Sheldon Nesbitt, Quillon Dick, Ricardo Cornwall and Kevon Cornwall.

“We brought in five new players, all of whom played (on Sunday), either they started or they came on as subs,” noted Look Loy. “They brought some extra quality and that’s why I recruited them, and it paid off. So it is a combination of a solid core built up over the years and the addition of several new elements in the course of the season.” Sports and Games became the team’s official sponsors earlier this year and Look Loy stated that the sports merchandise group plans to stay on board for the 2017 season.

“At our (youth teams) function on Saturday, the CEO of Sports and Games Omar Hadeed told the audience that they are continuing to sponsor Santa Rosa,” Look Loy said. “It means equipment and, more than that, it gave us some financial resources to stabilise the men’s team, in terms of travelling and giving the players a stipend.

“It’s not a professional team but we can give them something every month,” he continued. “That was a big input and we’re very happy about that. I’m happy that they’re going to continue their sponsorship.”

Last month, the WICB cancelled the 27-year-old’s match contract following remarks he made on Twitter about the Board’s president Whycliffe “Dave” Cameron. Bravo called Cameron a “big idiot” after he stated on Sportsmax that Bravo was not offered an ‘A’ contract by the WICB because he was on one previously and failed to live up to that standard.

Bravo subsequently revealed he was never on an ‘A’ contract despite being the only current West Indies batsman averaging over 40 in Test cricket.

Bravo was sent home by the WICB days before the Tri-Nation series in Zimbabwe (which also involved eventual winners Sri Lanka) for “inappropriate and unacceptable behaviour”, which breached contractual obligations.

And he is currently without a retainer after he blanked a central contract offered by the WICB for the 2016-2017 period.

The Trinidad and Tobago Cricket Board (TT CB), in a media release issued yesterday, said, “we expect that a determination will be made concerning his selection for the Trinidad and Tobago Red Force and the West Indies teams following this meeting.

“Until the matter has been resolved and the parties have agreed on a position, Bravo would not be allowed to participate in the current Regional Digicel 4-Day, nor would he be eligible for selection for the West Indies,” the media release continued. “The WICB awaits a response from Bravo regarding the meeting invitation.” The media release ended, “the TT CB is hoping for a quick resolution to this matter.”

D Boss Team posted 46 for eight in their 10 overs batting first with Kris Samlal scoring 14.

Mischief Makers lost wickets during their run chase but Kavesh Maharaj cracked 16 to help his team to 47/7 with one ball to spare.

Raj Persad of Mischief Makers won the tournament’s Most Valuable Player (MVP) award.

The organisers of the tournament thanked the sponsors Double H Bar and Sports Club, councillor Vandana Mohit, Ramp’s Logistics, Norman Mungroo, S&M Motor Dealers, Unlimited Tyres, Ronald Ramcharan, Ramprem Enterprises Limited, J&J Barber Shop, Massy Communications, Small’s Auto and Hello Chinese Restaurant.

SUMMARI SED SCORES: Final – D Boss Team 46/8 (Kris Samlal 14) vs Mischief Makers 47/7 (9.5 overs) (Kavesh Maharaj 16) Mischief Makers won by three wickets wickets.

Semifinals – Sample Six 45/3 vs Mischief Makers 46/7 (9.1 overs) (Raj Persad 16, Keon Isaac 3/4) Mischief makers won by three wickets.

New Recruits 47/7 (Safraaz Ali 2/5, Dylan Ravello 2/6) vs D Boss Team 50/7 (9.2 overs) (Vijay Harrinanan 12, Marlon Moonsammy 10) D Boss Team won by three wickets.

HONOUR ROLL: Most Runs – Brandon Ramjit Most Wickets – Romario Pino
Highest Individual Score – Barry Matin Hat-trick – Christopher Vincent Five Wicket Haul – Damian Peters
Best Bowling Figures – Carlos Samlal
Youth Player Award – Aaron Ali
Most Disciplined Team – Spartanz
Best Team Manager – Ronald Doolarchan
Best Catch – Rishi Mannah/Jesse Bootan
Man of the Match in Final – Raj Persad
Most Valuable Player – Raj Persad
Group A Winners – Home Boys
Group B Winners – New Recruits
Group C Winners – Autorama Gunners
Group D Winners – Team Sport
Fourth Place – Sample Six
Third Place – New Recruits
Second Place – D Boss Team
First Place – Mischief Makers

Last Monday at the North Zone Secondary School Volleyball awards at Bishop Anstey High School in Port of Spain, ISPS and St Joseph’s Convent dominated the closing ceremony.

ISPS took home awards after winning the Girls Under-16, Boys U-16 and Open Boys categories, while St Joseph’s Convent Port of Spain claimed the Girls U-14 and Open Girls categories.

Some of the other schools that competed in the tournament, which began in October, were Holy Name Convent, Woodbrook Secondary, Bishop Anstey High School and Providence Girls Catholic. Bishop Anstey High School also performed at a high level in the tournament finishing second in the U-16 Girls and Open Girls categories.

At the National Secondary Schools Tournament next year, teams from North, East and South Trinidad are expected to compete while the organisers are hoping that Tobago will also be represented in the tournament.

Navarro, who is currently a resident in the United States, will be on hand to witness the top water polo players in the twin-island republic, at the recently- opened facility.

Action will begin at 8.30 am tomorrow while Friday’s matches will splash off at 10 am.

And, on Saturday and Sunday, events will get going at 1 pm.

Entry fees for the public are $25 for adults, $15 for children and $30 for reserved seating.

It is the wish of agricultural economist Omardath Maharaj, the Tableland Pineapple Farmers Association, The Felicity/Charlieville Fishing Association and the National 4-H Club that more local products will go into the lovely Christmas menus being prepared and also for other festive seasons.

As part of that mission, the Eat Local Day, being observed today will showcase local foods, fruits, vegetables and niche market products like local wines.

The day’s event takes place at the Enchanted Gardens Banquet Hall Princes Town from 11 am. Minister of Agriculture, Land and Fisheries, Clarence Rambharat; Minister of Public Utilities, Fitzgerald Hinds; and MP for Moruga/Tableland, Dr Lovell Francis are expected to be among the attendees.

The merged effort is part of a wider vision of bringing the issue of the country’s food security and sustainability to the table.

Maharaj in a phone interview with Newsday said, “We go further to argue the point that we must regain trust and goodwill among stakeholders in the sector which are farmers, fishers, niche market entrepreneurs etc. These people need to be motivated and they need to be raised up on the national development agenda.

“Or policy planning would just remain talking. What we face in the agriculture sector now is the absence of a coherent national policy framework for sustainable agriculture and rural development. The focus this year is about sustainability of the sector and the need for that sort of policy environment would allow us to know the food and agricultural sector performance, for example, our national food security.” The event is now in its fifth year and has gained little help from what he described as institutional support – the ministry and other key agricultural institutions.

The day was started in 2012 when Maharaj and the pineapple association got together celebrate the country’s 50th Independence Anniversary. The farmers and fishers have run yearly public education campaigns on the need for more local production and purchase. The campaigns, he noted, have yielded fruit particularly when one looked at local products and goods proudly displayed on supermarket shelves across TT .

But, he noted, that firm policy position was needed to, “directly foster production and build comparative advantage in value addition.

It would allow us to know what is the status of rural welfare as well as international trading relations as it relates to food.

“We have spoken about the food import bill so many times and certainly with the exchange rate pressure right now, the value of that is expected to rise. It does not mean we are importing more food but the price we pay on the international market.” “These thrusts, these things we champion, we want to, in a substantial way, increase the entitlement and the food available to the country as well as we want to make sure that this food is culturally appropriate and so on,” he said.

True sustainability, for Maharaj, means supporting those who support us. He said by supporting the men and women who feed TT , local food production is made sustainable.

“Every village, every school have some sort of Christmas activity taking place and if you let people know that there are local alternatives of equal value. They will add to healthy eating, a better local economy and would allow everyone to participate in the system,” he said.

Maharaj said the group also organises the National Food Festival, plus co-ordinates tours to agricultural estates and built a base with agricultural schools among others in an attempt to raise public awareness.

The time has come, he said, for the country to look at a national policy for sustainable agriculture and rural development that would allow us, “to tap into the responsiveness of the sector and not have piecemeal things.” It is expected to bring together, fishers, and niche market producers who make ice creams and other local derivatives. Paw paw chutney, coconut chutney, curried duck using the local saffron root are on the event’s menu.

Entrance would be allowed when one presents a local fruit, food, vegetable, beverage, art, craft and/or performance.

It’s definitely no more complicated than cooking a whole turkey, and for some tastes far better.

Some folks surely suspect that duck is gamey, but that’s only true of some wild ducks. It’s not true of the kind known as Pekin (or Long Island) duck, the domesticated product most widely available at supermarkets.

Other folks shy away because they’ve heard that duck is too fatty and rich. Sure enough, there is a fair amount of fat in duck, but most of it is in and under the skin.

The meat itself actually is quite lean. And — surprise! — duck fat, unlike beef fat and most kinds of poultry fat, boasts some of the same healthy attributes as olive oil.

So this holiday season why not roast a duck? As noted, it’s pretty simple.

However, you do need to set aside enough time to let the bird cook properly in the oven, just as you would when roasting a turkey.

The goal is a bird with crispy skin and moist meat. The easiest way to make it happen? Roast the duck low and slow, pricking the skin every so often to drain out the fat.

(Do be careful, however, not to prick the meat; you don’t want to lose any juices from the meat.) At the end of the process, the duck is treated to a final crisping in a high-heat oven, then retired for a nice long rest to let the juices redistribute before the bird is carved.

The slow-roasting process provides you with ample time to make a succulent sauce from the bird’s giblets, neck and wings. Those parts are browned in a saucepan along with onions, carrots and garlic, then simmered in red wine and chicken broth, and finally finished with green peppercorns and Dijon mustard. (You’re welcome to lose the peppercorns if they’re too hot for you.) The end result is a wonderfully tasty duck swimming in a Frenchstyle sauce. Fancy! And much more interesting than turkey. Your guests will think you are a culinary genius.

Bistro-style slow-roasted duck 5? – to 6-pounds Pekin (Long Island) duck Kosher salt and ground black pepper 1 tbsp vegetable oil 1 small yellow onion, finely chopped 1 small carrot, coarsely chopped 2 cloves garlic, smashed with the side of a knife 1 tbsp tomato paste 1 cup dry red wine 1 stalk celery, coarsely chopped 2 sprigs fresh thyme 1 bay leaf 3 cups low-sodium chicken broth 2 tbsp all-purpose flour 2 tbsp drained bottled green peppercorns, packed in brine 1 tbsp Dijon mustard Heat the oven to 250 F. Remove the neck and giblets from the cavity of the duck, pat dry and reserve. (Save the liver for another use, such as sauteing and serving on toast.) Cut the last two joints of the wings off and reserve. Remove the excess fat from the cavity of the duck and cut off the flap of skin at the back end of the duck. (You can save the skin and fat to render into duck fat for future use.) Rinse the duck under cold water and pat dry with paper towels.

Using the tip of a paring knife, prick the duck all over, in ?-inch intervals, inserting the knife at an angle to pierce just the skin, not the flesh. Make sure to prick the skin around the leg thigh joint thoroughly, as there is a lot of fat stored there. Season the duck well with salt and pepper. Place on a rack in a roasting pan and roast on the oven’s middle shelf for 3? hours, removing the roasting pan after the first and second hour of roasting to re-prick the duck skin.

After the duck has roasted for 3? hours, carefully pour off all the fat at the bottom of the roasting pan (reserving it for other uses, such as sauteing potatoes), and increase the oven temperature to 450 F. Return the duck to the oven and roast it for 10 minutes. Transfer the duck to a platter, cover with foil, then let it rest for 30 minutes before carving.

While the duck is roasting, cut the neck and wings into 1?-inch pieces. In a large saucepan over medium-high, heat the vegetable oil. Add the neck, giblets and wings. Cook, stirring often, until golden brown, 8 to 10 minutes.

Reduce the heat to medium and add the onion, carrot and garlic.

Cook until the vegetables are lightly browned, 5 to 8 minutes.

Add the tomato paste and cook, stirring, for 1 minute. Add the wine and bring to a boil, stirring to pick up any browned bits on the bottom of the pan. Boil until most of the wine has evaporated.

Add the celery, thyme, bay leaf, broth and 1 cup water. Bring to a boil, reduce to a simmer and cook, skimming off any scum that rises to the surface and adding water to the saucepan if the liquid dips below the bones, until the duck is ready to come out of the oven.

While the duck is resting, strain the stock and discard the solids.

Measure the liquid. You should have about 1? cups. If you have more, boil the liquid down. If you have less, add water. In a small bowl, whisk together the flour and 1/4 cup water. In the saucepan, bring the duck stock to a boil, add the flour mixture in a stream, whisking. Bring the mixture back to a boil and simmer 4 minutes.

Stir in the green peppercorns and mustard, then season the sauce with salt and pepper.

Carve the duck and serve each portion with some of the sauce.

Nutrition information per serving: 980 calories; 670 calories from fat (68 percent of total calories); 75 g fat (25 g saturated; 0 g trans fats); 210 mg cholesterol; 850 mg sodium; 10 g carbohydrate; 1 g fibre; 2 g sugar; 50 g protein.

Start to finish: 4 hours 50 minutes (50 minutes active) Servings: 4