John Reid is finding a comfort zone (and comfort food) in TT

I'VE NEVER HAD A CHIEF executive make me Kraft Dinner before. But, as John Reid and I discussed where we might have lunch in Port of Spain, Trinidad, we each admitted to the guilty pleasure of scarfing down a box of KD about once a week. So, instead of spending extra cash and time on lunch, we casually dined on mac and cheese, a coke, and some frozen shrimp. (I thought to myself that it's Reid's total lack of the uptight gene which is allowing him to adapt well to his still-new surroundings and 15-hour days.) Almost a year ago,...