Learn 'How to' the Jamaican way PART 2

The following remaining articles (#23-28) are a continuation of the Learn HOW TO the Jamaican way Part 1 series in our TIPS! section. The articles give practical advice on handling varied challenges from cultural to financial, when staying on Jamaican soil. They are sourced from the Caribbean’s leading newspaper, The Gleaner’s new feature, Anthea McGibbon’s ‘How to …’ series, an instruction guide giving practical advice on fixing many of those pesky problems that pop up – without paying an arm and a leg. Seize on info from Jamaica’s industry experts and become a veritable Mr or Mrs Fix-it.

22. HOW TO: Caring for clay

JAMAICANS WHO appreciate beautiful art often collect clay ware as exquisite pieces of decor for their homes and businesses. Artwork also has functionality, such as vases, flower pots, cups, mugs and plates.
However, vases and flower pots, because of their porosity, often sweat overnight as the water soaks into the clay.
Today, Philip Supersad and David Pinto, expert ceramists for more than 25 years, share tips on how to buy and care clay ware, pottery or other ceramic craft items. Read more at Caring for clay ware

23. HOW TO: cut costs, improve productivity

WITH RECESSION weighing heavily on the world, businesses are fast downsizing, while others scramble to cut costs and save to survive.
Business whiz Craig Butler shares just a few tips from a long list on how to cut costs and increase productivity in these challenging times. Read more at How to cut costs, improve productivity

24. HOW TO: Dine the Japanese way

JAMAICANS fascinated with chopsticks occasionally stop by to dine at a Japanese restaurant. Japan, of course, is highly noted for its refined etiquette, and the attendants are highly mannerable.

Sayonara to fears about oriental dining. Nepal-born Santa B. Thapa has been preparing Japanese meals for 19 years and shares tips on dining Japanese.
Read more at Easy peasey Japanesey

25. HOW TO: Sushi – Do-it-yourself tips from Japanese chef

SOME JAMAICANS SHRINK away at the thought of eating raw fish but developing an appetite for fine cuisine is easier than one might think. Today, staff at the Cocoro Japanese restaurant tell us how to make sushi and share dining dos and don’ts. Read more at Sushi: Do-it-yourself tips from Japanese chef

26. HOW TO: Mix your favourite drinks

The Terra Nova legend. - Photos by Peta-Gaye Clachar/Gleaner's staff photographer

One of the greatest gifts you may give your palate is a tall glass of your favourite beverage, chilled to your liking.
Terra Nova Hotel’s head bartender, Martin Grace, with over 10 years’ experience, tells us how to make three common favourites – the mojito, Pi

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Anthea

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