Sen. Adelbert Bryan is reminding the people of the Virgin Islands that the Virgin Islands Economic Development Summit on July 24 and 25 is fast approaching.
Bryan said that David S. Clifton Jr., will speak at the summit on St. Croix on July 25. Clifton is a professor emeritus at the Georgia Institute of Technology, and established the Center For International Standards and Quality at the "G-Tech" Economic Development Institute (EDI). Clifton will be speaking on the use of international standards such as ISO 9000 and ISO 14000 to raise the global competitiveness of manufacturers and businesses in the territory.
ISO 9000 sets standards for product quality that often are required to conduct business with major international corporations or on major international projects. ISO 1400 is a quality standard for environmental protection aimed at maximizing the environmental friendliness of manufacturers and all other businesses.
A host of standards such as TQM, process reengineering and lean management will be addressed. Clifton will be available to speak with local businesses about their quality control standards after his presentation. The completed list of speakers will be announced shortly.
Further details on the summit location, times and confirmed speakers will be provided in a few days. If there are any questions please contact Hortense Rowe on St. Croix at 712-2223, Angela Ramos-Michael at 693-3566 or Julius Jessup on St. Thomas at 693-3534.
Faxes can be sent to (340) 712-2372 on St. Croix and (340) 693-3647 on St. Thomas. Summit information will be updated on Bryan’s website at www.senate.gov.vi, and the Economic Development Summit website which will be up shortly. Updates will also be provided through regular sources.

Dear Source,
My name is Elizabeth Gentry Gonzales and I am writing on the hope that someone can help me locate my father.
James Albert Gentry lived on St. Croix during the middle of the 1950s. He married my mother, Luz Delia Cintron, around the late 50's.
My family has a long history there on the island, but I don’t know what my father did for a living. I do know that he had many friends there.
My grandmother’s name was Elena Cruz Torres, she was also known as Helen.
If anyone one can be of assistance I would be very grateful. I believe that my great grandparents were the founders of the First Methodist church there.
Thank you,
Elizabeth Gentry Gonzales
5412 Timberline Ridge
Mobile, Alabama 36693
home # 334-661-3590
cell # 334-533-1255

TOLUCA, Mexico – The Virgin Islands received an official invitation to the Tournament of Americas, paving the way for the territory to compete in a World Championships qualifier.
The Virgin Islands, Mexico, Panama and Puerto Rico will advance out of the Central America and Caribbean Region. The United States and Canada will represent North America. The South America Tournament is scheduled to start next week. Four teams will represent the South America Region.
"This is significant," V.I. Basketball Federation president Raymond "Usie" Richards said after the Argentina Organizing Committee gave a presentation at the Plaza Lancaster outside of Mexico City over the weekend.
"This will be great exposure for our federation," Richards said. "For many, we will be the Cinderella team. Our players will step up. If we can get the players that we want, we will do more than participate."
The V.I. team was in Mexico for the Centro Basket Tournament. After losing to Puerto Rico and then a win over Honduras, the team lost to host Mexico.
As for the Tournament of Americas, the Virgin Islands is expected to have NBA players Raja Bell and David Vanterpool on the roster. Overseas pros Carl Thomas and 7-footer Jaja Richards are also expected to compete. Leon Trimmingham, who is competed in the Centro Basket Tournament, said he is unsure of his schedule for the tournament, which starts Aug. 16 in Neuquen, Argentina.
Trimmingham, a well-traveled overseas player, has played in Argentina. He is a former Most Valuable Player in the Australian and Venezuelan Leagues.
The Virgin Islands will advance to the Tournament of Americas for the first time in the eight-year existence of the event.
The Virgin Islands won the rights to play in the tournament after reaching the semifinals of the Centro Basket Tournament. The Virgin Islands finished the preliminary round 2-1, losing only to unbeaten Puerto Rico. The Dominican Republic was 1-2 and Honduras was 0-3 in Group B.
Mexico finished first in Group A and Panama was second.
The V.I.’s entrance into the Tournament of Americas spelled a new era in the Central American and Caribbean basketball zone, which had been ruled by Cuba, the reigning Centro Basket champion.
At Saturday's news conference promoting the Tournament of Americas, the Argentina organizing committee showed footage of host city Neuquen, which a two-hour flight from Buenos Aires.
Argentina organizers said six of the 10 Tournament of Americas team would qualify for the World Championships later this year in Indianapolis.

July 16, 2001 — Students in the Frederiksted Community Boating program recently completed requirements for basic pram sailing.
Under the guidance of instructors Wilfred "Bomba" Allick and Susan Allick, students completed two weeks of classes that included reading, writing, videos, simulations and putting theory into practice on the water off of St. Croix’s west end. The wooden prams were built at the St. Croix Vocational School by the marine carpentry class with teacher Frank Cousins.
The fledgling sailors tacked and jibed around a triangular course that forced them to sail in all directions while making proper adjustments with the tiller, sails and placement of body weight in the boats, said Susan Allick.
"I believe it accelerates cognitive development because the children are applying new concepts while paying attention to subtle changes in wind speed and direction and making corrections with the equipment," Allick said. "It is a relatively inexpensive way to utilize our natural environment while introducing students to physics, marine and environmental sciences, and promoting enjoyment of the beaches."
Safety is the number-one consideration, Allick said, and class curriculum also includes discussing responsible use of the beaches without leaving glass, cans, diapers and other trash behind.
The program is funded by the 24th Legislature through an iniative by Sen. Alicia "Chucky" Hansen. The next summer session begins Aug. 6 through 17 at Sprat Hall Beach. For more information, call FCB at 772-2482.

July 16, 2001 – Part of the ongoing installation of sewer lines to the new Mangrove Lagoon Waste Water Treatment Center will include occasional blasting along the Bovoni Road, Highway 30, near the entrance to the Bovoni Landfill and east to Turpentine Run.
Along with exercising caution, motorists will be asked to turn off two-way radios and cell phones within 350 feet of the blasting. Signs will be posted to show where the no-phones radius begins, according to Public Works Commissioner Wayne Callwood.
Sewer lines in the area will be laid 18 feet below the road surface, necessitating the blasting. According to treatment plant personnel, long-term plans for Bovoni Road include removing some of the high spots. Therefore the pipe needs to be placed lower than where the road will be dropped.
The construction work and blasting are expected to continue through December.
Callwood suggested motorists select alternative routes whenever possible.

July 16, 2001 – Sen. Alicia "Chucky" Hansen has invited all persons with interest in the historic town of Charlotte Amalie to give testimony Monday night on the construction of a roof over Vendors' Plaza.
An invitation was extended to members of the St. Thomas Historic Trust, State Historic Preservation Board and the Department of Tourism.
In a letter to members of these and other groups Hansen said, "It is requested that you attend this hearing to give your views and the views of your organization on the construction of a roof for this Plaza since the Vendors' Plaza is located in the historic district."
Members of the St. Thomas Historic Trust are encouraging all persons with interest in the district to please attend the hearing to be held at 6 p.m. in the Earl B. Ottley Hall at the Legislature.

July 15, 2001 – For catching kingfish Sunday, the Lady Marie was the place to be. The boat, its captain and its three anglers among themselves reeled in all seven of the top prizes in the 14th annual Bastille Day Kingfish Tournament at Hull Bay.
Capt. Larry Aubain had "been preparing for this event for over a month," Lady Marie angler Ruth Gomez said.
Aubain and anglers Gerald Greaux and Alvin Turbe spent much of Saturday rigging their baits, a combination of ballyhoo and flying fish brought in from St. Croix. At 3:30 a.m. Sunday, the anglers and crew met in Frenchtown to make last-minute preparations and launch the Lady Marie, a 24-foot Answer. "We wanted to be in just the right spot for lines in at 5:30 a.m.," Gomez said.
Barely an hour into the Northside Sportfishing Club event, Turbe hooked into the 36.7-pounder that would win him the $2,000 largest kingfish prize, sponsored by Coors Light. Turbe later caught a 23.87-pounder that won him the third-largest kingfish prize, too — $500, also sponsored by Coors Light. Greaux, who caught the largest kingfish last year, reeled in the second largest Sunday (27.72 lbs.) to win the $750 prize, sponsored by FedEx.
Aubain won best boat and best captain honors as his anglers landed a total of 13 fish, six of them kingfish adding up to 126.02 pounds — a tournament record. The best captain prize, donated by Offshore Marine Services, was a 9-foot Caribe inflatable dinghy with an 8hp Yamaha engine.
Gomez earned her fourth best female angler title, with 81.25 pounds of fish, while Turbe took best male angler honors with 60.76 pounds.
In the separate judging of younger anglers, Adam Turbe won best junior male with 27.59 pounds of fish caught from the Mary B., while Tiffanie Bryan was named best junior female with 20.62 pounds caught from Firefly.
Tiffanie also caught the largest jack (11.15 lbs.). Mike Rosener reeled in the largest barracuda (28.26 lbs.) from the Flying Sausage. Louis Ledee caught the largest bonito (5.13 lbs.) aboard The Ballet. Howard French, fishing from Sajudis, caught the largest tuna (16.45 lbs.). Brandon Consolvo had the largest mackerel (7.93 lbs.), from Breezin.
A total of 77 boats and 275 anglers, including 41 juniors, took part in the tournament. The catch of 162 fish included 47 kingfish.
The other winning angler prizes included round-trip airline tickets, overnight stays at local hotels and dinner certificates. Meantime, on land, Larry Greaux won the Coors Light can toss and took home a cellular telephone, while Jim Jameson was the Coors Light can stacking winner, earning a portable CD player.
The annual fun day at the Hull Bay beach also included other games, health screenings, face painting and a bake sale. There was music by the New Creations band from St. Barth's in the afternoon and by Obsession at night in the Hull Bay Hideaway. Beneficiaries of the Northside Sportfishing Club tournament this year are the Joseph Sibilly School, St. Thomas Rescue, the local chapter of the American Red Cross and the Victim Advocates Program.

July 15, 2001 – If you want to "go vegetarian" and eat local, too, then try making your own veggieburgers using ingredients such as pigeon peas, fresh seasonings and pepper sauce.
Pigeon peas make a great-tasting high-protein base for meatless burgers. Native to Africa — and also known as Congo peas, no-eyed peas, gungo peas and gandules — pigeon peas are members of the legume family, which also includes black, garbanzo, kidney, pinto and white beans. They are available fresh, canned and dried. The dried peas are best for the veggieburger recipe here.
To cook dried pigeon peas, first sort through and remove any defective peas. Rinse those to be used well, place them in a medium-sized saucepan and cover with about 2 inches of water. Without a lid, bring the water to a boil. Cover the pan and turn the heat to low. Simmer the peas until they are tender. (It typically takes between 1 1/4 and 1 1/2 hours to cook a pound of dried peas.) For veggieburgers, drain the cooked peas well and then mash them thoroughly.
Like other legumes, pigeon peas have a bland flavor that takes on new life when combined with other flavorings. Cut up fresh seasonings — springs of parsley, scallions, celery and thyme leaves; some garlic, too — and blend them all into a bowl of mashed pigeon peas. For extra zip, add a splash of your favorite hot sauce, or perhaps even some chopped hot peppers. Bread crumbs, eggs and a little oil will bind the burger mix together.
The instructions here are for pan frying the veggieburgers, but you can also grill them. Serve them as sandwiches with whole-grain buns and fresh produce garnish, or as an entrée with broccoli and an extra serving of pigeon peas and rice on the side.
Pigeon Pea Veggieburgers
2 cups cooked dried pigeon peas
1/4 cup chopped scallions
1/4 cup finely chopped celery
2 cloves garlic, chopped
3 tablespoons olive oil
1 tablespoon fresh chopped parsley
1/2 teaspoon thyme leaves
1/4 teaspoon salt
Splash of hot pepper sauce or chopped peppers, if desired
2 eggs (or 1 egg plus 1 egg white)
2 cups fresh whole wheat bread crumbs
Garnish: whole wheat buns, mayonnaise and/or ketchup, tomato slices, onion slices, lettuce leaves
Place cooked peas into a large mixing bowl. Mash thoroughly with a potato masher or fork. Add chopped scallions, celery, garlic, parsley, thyme, 1 tablespoon olive oil, salt and pepper sauce; combine well with peas. Stir in eggs and 1 1/2 cups bread crumbs. Mix well. Form mixture into 6 palm-size burger patties. Heat 1 tablespoon olive oil in a large skillet. Dip burgers in remaining bread crumbs, then place 3 burger patties in the hot skillet. Sauté for 1 to 2 minutes, or until browned, then turn and brown the other side. Remove from skillet. Add remaining tablespoon of oil, and dip the remaining 3 burger patties in bread crumbs and brown.
Makes 6 servings. Per serving (without garnishes): 280 calories, 4 gms fat (12 percent fat calories), no cholesterol, 360 mg sodium.
Nutrition note: In addition to protein, pigeon peas are a good source of B vitamins, iron and potassium. They are naturally free of fats, cholesterol and sodium.

July 15, 2001 – If you want to "go vegetarian" and eat local, too, then try making your own veggieburgers using ingredients such as pigeon peas, fresh seasonings and pepper sauce.
Pigeon peas make a great-tasting high-protein base for meatless burgers. Native to Africa — and also known as Congo peas, no-eyed peas, gungo peas and gandules — pigeon peas are members of the legume family, which also includes black, garbanzo, kidney, pinto and white beans. They are available fresh, canned and dried. The dried peas are best for the veggieburger recipe here.
To cook dried pigeon peas, first sort through and remove any defective peas. Rinse those to be used well, place them in a medium-sized saucepan and cover with about 2 inches of water. Without a lid, bring the water to a boil. Cover the pan and turn the heat to low. Simmer the peas until they are tender. (It typically takes between 1 1/4 and 1 1/2 hours to cook a pound of dried peas.) For veggieburgers, drain the cooked peas well and then mash them thoroughly.
Like other legumes, pigeon peas have a bland flavor that takes on new life when combined with other flavorings. Cut up fresh seasonings — springs of parsley, scallions, celery and thyme leaves; some garlic, too — and blend them all into a bowl of mashed pigeon peas. For extra zip, add a splash of your favorite hot sauce, or perhaps even some chopped hot peppers. Bread crumbs, eggs and a little oil will bind the burger mix together.
The instructions here are for pan frying the veggieburgers, but you can also grill them. Serve them as sandwiches with whole-grain buns and fresh produce garnish, or as an entrée with broccoli and an extra serving of pigeon peas and rice on the side.
Pigeon Pea Veggieburgers
2 cups cooked dried pigeon peas
1/4 cup chopped scallions
1/4 cup finely chopped celery
2 cloves garlic, chopped
3 tablespoons olive oil
1 tablespoon fresh chopped parsley
1/2 teaspoon thyme leaves
1/4 teaspoon salt
Splash of hot pepper sauce or chopped peppers, if desired
2 eggs (or 1 egg plus 1 egg white)
2 cups fresh whole wheat bread crumbs
Garnish: whole wheat buns, mayonnaise and/or ketchup, tomato slices, onion slices, lettuce leaves
Place cooked peas into a large mixing bowl. Mash thoroughly with a potato masher or fork. Add chopped scallions, celery, garlic, parsley, thyme, 1 tablespoon olive oil, salt and pepper sauce; combine well with peas. Stir in eggs and 1 1/2 cups bread crumbs. Mix well. Form mixture into 6 palm-size burger patties. Heat 1 tablespoon olive oil in a large skillet. Dip burgers in remaining bread crumbs, then place 3 burger patties in the hot skillet. Sauté for 1 to 2 minutes, or until browned, then turn and brown the other side. Remove from skillet. Add remaining tablespoon of oil, and dip the remaining 3 burger patties in bread crumbs and brown.
Makes 6 servings. Per serving (without garnishes): 280 calories, 4 gms fat (12 percent fat calories), no cholesterol, 360 mg sodium.
Nutrition note: In addition to protein, pigeon peas are a good source of B vitamins, iron and potassium. They are naturally free of fats, cholesterol and sodium.

July 15, 2001 – If you want to "go vegetarian" and eat local, too, then try making your own veggieburgers using ingredients such as pigeon peas, fresh seasonings and pepper sauce.
Pigeon peas make a great-tasting high-protein base for meatless burgers. Native to Africa — and also known as Congo peas, no-eyed peas, gungo peas and gandules — pigeon peas are members of the legume family, which also includes black, garbanzo, kidney, pinto and white beans. They are available fresh, canned and dried. The dried peas are best for the veggieburger recipe here.
To cook dried pigeon peas, first sort through and remove any defective peas. Rinse those to be used well, place them in a medium-sized saucepan and cover with about 2 inches of water. Without a lid, bring the water to a boil. Cover the pan and turn the heat to low. Simmer the peas until they are tender. (It typically takes between 1 1/4 and 1 1/2 hours to cook a pound of dried peas.) For veggieburgers, drain the cooked peas well and then mash them thoroughly.
Like other legumes, pigeon peas have a bland flavor that takes on new life when combined with other flavorings. Cut up fresh seasonings — springs of parsley, scallions, celery and thyme leaves; some garlic, too — and blend them all into a bowl of mashed pigeon peas. For extra zip, add a splash of your favorite hot sauce, or perhaps even some chopped hot peppers. Bread crumbs, eggs and a little oil will bind the burger mix together.
The instructions here are for pan frying the veggieburgers, but you can also grill them. Serve them as sandwiches with whole-grain buns and fresh produce garnish, or as an entrée with broccoli and an extra serving of pigeon peas and rice on the side.
Pigeon Pea Veggieburgers
2 cups cooked dried pigeon peas
1/4 cup chopped scallions
1/4 cup finely chopped celery
2 cloves garlic, chopped
3 tablespoons olive oil
1 tablespoon fresh chopped parsley
1/2 teaspoon thyme leaves
1/4 teaspoon salt
Splash of hot pepper sauce or chopped peppers, if desired
2 eggs (or 1 egg plus 1 egg white)
2 cups fresh whole wheat bread crumbs
Garnish: whole wheat buns, mayonnaise and/or ketchup, tomato slices, onion slices, lettuce leaves
Place cooked peas into a large mixing bowl. Mash thoroughly with a potato masher or fork. Add chopped scallions, celery, garlic, parsley, thyme, 1 tablespoon olive oil, salt and pepper sauce; combine well with peas. Stir in eggs and 1 1/2 cups bread crumbs. Mix well. Form mixture into 6 palm-size burger patties. Heat 1 tablespoon olive oil in a large skillet. Dip burgers in remaining bread crumbs, then place 3 burger patties in the hot skillet. Sauté for 1 to 2 minutes, or until browned, then turn and brown the other side. Remove from skillet. Add remaining tablespoon of oil, and dip the remaining 3 burger patties in bread crumbs and brown.
Makes 6 servings. Per serving (without garnishes): 280 calories, 4 gms fat (12 percent fat calories), no cholesterol, 360 mg sodium.
Nutrition note: In addition to protein, pigeon peas are a good source of B vitamins, iron and potassium. They are naturally free of fats, cholesterol and sodium.