Page 12 - Port of Baltimore March April 2013

[10] The Port of Baltimore ■ March/April 2013 To subscribe or renew, visitwww.marylandports.com
EVENTS
Domino Sugar Tour is
Part of ‘Inside Series’
T he World Trade Center Institute
(WTCI) and the Regional
Manufacturing Institute are
reaching out
to members to
participate in a
tour of Domino
Sugar. The focus
of the event,
scheduled for May
9 as part of WTCI’s “Inside Series,”
is to show how Domino manages an
international supply chain.
Domino Foods Inc. is part of ASR
Group, the world’s largest refiner
of cane sugar. The Domino plant, a
90-year-old icon in Baltimore’s Inner
Harbor area, receives sugar from
Central America, South Africa and the
Dominican Republic.
Soundings
NEWSMAKERS
Coast Guard’s Roche Moves On
A fter three years serving at U.S. Coast Guard
Sector Baltimore as the Deputy Commander,
Captain Brian W. Roche is leaving to assume his
own sector command.
Roche will become the Commander in Buffalo, N.Y.
The new Deputy Commander of Sector Baltimore will
be Commander Megan Dean, who has been serving as a
military aide to Janet Napolitano, Secretary of the U.S.
Department of Homeland Security.
Roche, a New York native and 33-year veteran of the Coast Guard, began his
career serving as a Boatswain Mate First Class before attending Coast Guard Officer
Candidate School. As an officer, he has also served in New Jersey and Virginia.
Roche praised the ability of all facets of the Port of Baltimore maritime community
to work together, whether during storms or large events such as the Star-Spangled
Sailabration.
“What’s really neat about this Port are the friendships,” Roche said. “We have
different entities in the Port of Baltimore; we really circle the wagons and figure out
how to handle these major events together — we’ve gotten through big storms and
big events. It’s a credit to the state that when things get bad they hunker down in the
bunker with you and try to figure out how to get through it. I’d like to say thank you —
‘Coasties’ come and go, but everyone here is so welcoming.”
COURTESY OF THE U.S. COAST GUARD