ISSUE 4 — 23 April 2020

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Dear ICTS Family members,

Days become weeks. Weeks become months. And as time goes by, we grow to realise the impact of the pandemic on our daily lives at home and work with the valued perspective of time.

My priorities continue to remain, keep your health intact and spirits as high as possible. Those aspirations keep you in my thoughts day and night. Only with good health can we address the future. It might appear a bit foggy right now, but rest assured, brighter days will come.

To be ready – and even thrive – in a future where extraordinary changes become the “new normal,” we all need a bit of confidence; confidence that things will get better, confidence in each other, and confidence in the human ability to adapt to a new reality, however different it may be.

The entire ICTS management is working vigorously on ideas and solutions that will inspire and boost confidence across the broad aviation community: our airlines and airport clients, regulators, and hopefully, passengers, which we miss so much in public transport and airports.

Throughout the history of ICTS, spanning over 30 years, we have seen some tur-bulent times but have always weathered the storm and maintained our position as industry leaders by being proactive and embracing change. This time is no different! We are dynamic, we are innovative, we are dedicated, and we will prosper.

Soon enough, I hope to be able to share with you, our new ideas for the new world. Ideas that will allow us to get back to a high level of activity, and in which you will be the faces delivering them in airports across the world.

When the future is unknown, the opportunities to shape it are huge. Periods like this are rare, but we stay ahead of the curve and prepare for a new reality once air travel is able to resume.

So, while we look to shape the future of our business, you can be proactive in shaping your own future.

Wishing you all plenty of health, plenty of smiles, and plenty of good news.

Still looking forward to meeting you all in person in the near future.

Yours truly,

Oren

“We are dynamic, we are innovative, we are dedicated,

and we will prosper. ”

A MESSAGE FROM ICTS EUROPE PRESIDENT & CEO—

OREN SAPIR

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AN INTERVIEW WITH EVP ICTS EUROPE — SHAI MEIRAV

How are you?

I feel very good and very proud. Proud to work for a company that responded so quickly and so appropriately to the COVID-19 crisis. Proud and grateful for all our staff that despite the situation still go to work every day. Proud and heartened by how the extended ICTS family is supporting those who are forced to wait at home until our activities pick up again. Proud and confident that thanks to these strengths we will come out stronger on the other side. What message do you want to send to your employees and the wider ICTS Europe Group?

First and foremost – stay safe, look after yourselves and your families. The health of our people is the most important thing. And, over my 25 years in ICTS, we went through several crisis situations. We’ve always known how to stick togeth-er, support each other, draw strength from one another. We always had the courage to make the right decisions. And we always saw each crisis as an oppor-tunity to reinvent ourselves. We are strong today thanks to all of these principles. We will stay strong because we are already applying the same code.

On a personal note, what have you learnt to appreciate during this forced change of routine?

I rediscovered my family. Normally I travel a lot and spend 2-3 days a week away from home. It’s now two months that I am at home with my wife and two sons. I’m happy to report that I am enjoying this very much! But I must admit that I’m also eager to be able to travel again and see all my friends and colleagues in my extended ICTS family.

“We’ve always known how to stick together, support each other, draw

strength from one another. We always had the courage to make the right deci-sions. And we always saw each crisis as an

opportunity to reinvent ourselves.”

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Thank you to Janine Kay, Office Manager and HRM Four Winds Diag-nose K9 Solutions in the United Arab Emirates, for sharing the follow-ing recipe: Arabic Sweet Dumplings - Luqaimat A favorite in any Emirati kitchen, often eaten during Ramadan. These doughnut-like balls take no time to make and even less time to disap-pear!

Method: 1. Mix the flour, yeast, sugar, salt, cardamom powder, saffron and

warm water together to make your dough. Use an electric blender with a hood or paddle attachment for the best results.

2. Leave the mixture in a warm place for 10 minutes to prove and rise.

3. Take small pieces of the dough mixture and make little dough-nut balls.

4. Ensure your cooking oil is hot then gently drop in the balls and cook for two to three minutes or until golden brown.

5. Remove from the frying oil and place onto paper towel to ab-sorb any extra oil. Serve the dessert with drizzled black or date honey and garnish with pistachios.

Saha wa Afia!

Ingredients:

• 2 cups all-purpose flour • 1 teaspoon dry yeast • 1 ½ teaspoon sugar • A pinch of salt • ½ teaspoon cardamom powder • ½ teaspoon saffron • 1 ¼ cup warm water • Sunflower oil for deep frying • Date honey syrup*

*Top tip If you can’t source date honey

make a simple syrup by boiling – without stirring – one cup of sugar and a quarter cup of water.

Ingredients: for 4 people

• 1 egg • 2 egg yolks • 300 grams fresh bacon • 150 grams pecorino romano (but

also parmesan will be ok) • 500 grams pasta like macaroni or

spaghetti.

“In order to prepare a good Carbonara, one of the most famous pas-ta dishes of the Rome area, you only need to get a few good quality ingredients” says Monica Salomoni, Operations Manager, ICTS Italy. Method: 1. Boil the water. 2. Mix the three eggs with the cheese until you will have a thick

cream and add a little pepper. 3. Put the bacon in a pan and cook it until the fat melts and be-

comes crispy. 4. Cook 500 grams of pasta in boiling salted water as per the in-

structions on the pasta package. 5. Drain the pasta “al dente”(set aside a little cooking water). 6. Pour the pasta into the pan with the bacon for one minute. 7. Remove the pan from the heat (very important). 8. Pour the hot pasta into the bowl with the eggs and mix well. 9. Add a little cheese and a sprinkling of pepper (if you need, add

a little of cooking water to make it creamier) and serve it hot. Buon appetito!

Quarantine is an unchartered territory and we are here to help! Every week we will be looking to tackle a different challenge by sharing your survival tips.

This week’s topic: COOKING & BAKING - YOUR BEST RECIPES AND LOCAL DISHES

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Ingredients:

Bottom Layer

• ½ cup (125 ml) unsalted butter (preferably European-style cultured butter)

• 5 Tbsp (75 ml) cocoa powder

• ¼ cup (50 ml) granulated sugar

• 1 egg, beaten

• 1 ¾ cups (425 ml) graham wafer crumbs

• 1 cup (250 ml) shredded coconut

• ½ cup (125 ml) almonds, finely chopped

Middle Layer • ½ cup (125 ml) unsalted butter,

softened • 2 tbsp + 2 tsp (40 ml) whipping or

heavy cream • 2 Tbsp (30 ml) vanilla custard

powder • 2 cups (500 ml) icing sugar

Topping • 4 oz (115 g) semi-sweet chocolate • 2 Tbsp (30 ml) unsalted butter

Petra Nash , Executive Assistant , A.S.P. Security Services in Canada, shares with us the iconic Canadian dessert recipe for The Ultimate Nanaimo Bar .

Method: Bottom Layer 1. Pour 2 cups (500 ml) water into bottom of double boiler. Place

on stove over medium heat and bring water to simmer. 2. In top of double boiler; combine butter, cocoa and sugar; place

over simmering water. Heat, stirring, until butter has melted and mixture is smooth.

3. Add beaten egg; stir until thick. Remove top of double boiler from heat. Stir in graham wafer crumbs, coconut and almonds.

4. Scrape into parchment paper-lined 8-inch square baking dish. Press firmly to create even bottom layer.

5. Tip: If you don’t have a double boiler, half-fill a saucepan with water and heat over medium heat until water begins to sim-mer. Then, place a metal or glass bowl over the simmering wa-ter and proceed as directed.

Middle Layer 1. In bowl, cream together butter, cream and custard powder.

Gradually add icing sugar; beat until light and fluffy. Scrape over bottom layer, smoothing top with spatula or palette knife.

Topping 1. In clean double boiler, melt chocolate and butter together. Re-

move from heat; let cool slightly. When cool, but still liquid, pour over custard layer.

2. Cover and refrigerate until cold. Bon appétit!

Jérémie Castera, Quality Manager at ICTS France, shares with us her recipe of gluten-free and lactose-free cookies. These cookies are also very tasty for people who don’t have an gluten and/or lactose allergy or intolerance.

Method: 1. Pre-heat the oven to 180° C. 2. Mix the compote, margarine and brown sugar with an electric

mixer. 3. Add the rice flour and yeast and mix until you get a homogene-

ous dough. 4. Add the chocolate pieces and mix. 5. Place baking paper on the oven tray, make small pieces of the

dough and place on the oven tray. 6. Bake about 14 minutes at 180° C. Bon appétit!

Ingredients:

• 50g of applesauce • 100g of vegetable margarine • 120g of brown sugar • 170g of rice flour • 150g of chocolate • 1 sachet of gluten-free yeast

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Ingredients:

• 1 whole duck, trimmed of excess fat and jointed

• small pack coriander • 2 bay leaves • 1 thyme sprig • 1 star anise • 1 leek (green top only, keep the

white part for the rice) • 1 onion, halved • 1 carrot • 1 large orange, zested and juiced

For the rice • 2 tbsp olive oil • reserved white part of the leek • 1 onion, sliced • 1 garlic clove • 250g basmati rice • 100g chorizo, cubed mint or cori-

ander leaves, to serve

Manuel Joao, Security Director ICTS Portugal, shares with us a tradi-tional recipe from the North of Portugal called ‘Portuguese Duck Rice’, in Portuguese ‘Arroz de Pato’. The below recipe serves 4-6 por-tions.

Method: 1. Put the duck in your largest pan, cover with water and add the

coriander, bay, thyme, star anise, leek top, onion, carrot, or-ange zest and a grinding of black pepper. Place over a medium heat and bring to the boil, skimming off any oil from the sur-face. Turn down the heat slightly, cover and simmer for 45 mins, then turn off the heat and let the duck cool in the stock for 15 mins. Drain the stock from the duck, reserving it to cook the rice. Leave the duck to rest until cool enough to handle, then shred the meat away from the bone.

2. Heat oven to 180°C | 160°C fan | gas 4. 3. To make the rice, heat the oil in a large frying pan over a medi-

um-high heat and sauté the leek, onion and garlic for 10-12 mins or until soft and aromatic. Add the rice and fry for 5 mins or until the grains are turning golden and crispy, and sticking to the pan. Add 400ml of the duck stock and cook for 15 mins, covered, without stirring, or until the rice is puffed and dry.

4. Stir the duck meat and orange juice through the rice, season, then transfer the mixture to an oiled roasting tin or casserole dish. Top with the chorizo and place on a high shelf in the oven to cook for 20-25 mins or until the rice is crisp and golden. Gar-nish with coriander or mint leaves, and serve with a salad, if you like.

Bom apetite!

Ingredients:

• 125 grams of flour • 100 grams of sugar • 3 eggs • 1 pinch of salt • ½ litre of milk • About 100 grams of pitted prunes

Julie CARRASCO , Quality Manager at ICTS France, shares with us her recipe of FAR BRETON. Far Breton is a classic cake or dessert from the Brittany region of France.

Method: 1. Preheat the oven to 250 ° C. 2. Butter a non-stick cake pan. 3. Mix the flour, sugar and salt in a bowl. Add the eggs one by

one, beating well after each addition. Mix everything with a whisk to obtain a smooth and homogeneous paste.

4. Gradually stir in milk while stirring. 5. Place the prunes at the bottom of the mold. 6. Poor the preparation over the prunes and bake halfway up for

5 min at 250 ° C then lower to 180 ° C for 15 min.

IMPORTANT: DO NOT open the oven during the baking process, not even to take a look!

7. Let it stand for a few minutes before serving. Bonne dégustation et KENAVO!

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Ingredients:

• 6 Eggs • 100 g Cake flour / Pain flour is also

fine • 75g Sugar • 60 ml Cooking oil • 75ml Milk/ I used coconut milk • 1g Salts • 3-4 drops Vinegar • A few Light Mayonnaise / double

cream is also fine • If you don’t have the Pork

floss don’t worry, you can use fruits or coco powder

Viola Wang, Head of Asia region, ICTS Europe Systems shares her reci-pe of Port Floss Bun for afternoon tea break:

Method: 1. Pre-heat oven to 160C fan. Grease and line a 16 x 28cm cake

roll tin with baking paper. 2. Start with separating the egg whites and yolks into separate

bowls and leave them at room temperature. 3. In one bowl, whip the egg whites to a soft peak before adding

any sugar. This allows the meringue to keep its volume and not deflate when adding the sugar. Please do not add all the sugar at once when creating a meringue. It will be better to split the sugar into three equal parts. 1st: When the big bubbles appear ; 2nd: When the small bubbles appear ; 3rd: When the mixture starts to show the curves.

When you finish, the egg whites should be like this .

4. In a new bowl sieve the flour. 5. Into a separate small bowl (prepare a clean and dry non-plastic

bowl since plastic tends to trap oil) add 3-4 drops of vinegar/lemon before you start.

6. Microwave the oil bowl at a medium-high heat for 1 min (be careful the bowl is hot). Then, immediately add the hot oil to the flour bowl and mix them together.

7. Mix the egg yolks and milk / coconut milk into this bowl, and whip them together.

8. Now add 1/3 of the egg whites, and use a gentle folding move-ment with a spatula to incorporate the meringue into the wet flour mixture. Do not stir, this will prevent the air in the me-ringue from deflating. Then add the rest of the egg whites.

9. Put the pastry into the oven set at 160C fan, for 20-30mins. 10. When it is ready, add the Light Mayonnaise and pork floss to

the top layer and push the cake onto itself as you roll. 11. When peeling off the baking paper, try to remove as much of

the “skin” as possible. The cake looks better with exposed crumbs.

祝你好胃口！ ZHU NI HAO WEI KOU!

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The following is a recipe for Sugary Brioche-Muffins, sent to us by Jeannette Ikonga, Account Manager at ICTS Europe Systems. Jean-nette is based in the London office.

Method: 1. Warm up the milk with a tablespoon of the sugar and mix in

the yeast. Let it proof for about 5 mins. In the meanwhile, mix the flour with the salt, the rest of the sugar. Add the 2 eggs, mix in the yeast-milk mixture and start kneading the dough. When it has an even consistency and forms a ball, pour in the melted butter and keep on kneading until it's nice and shiny.

2. Sprinkle it with a bit of flour, cover it with a tea towel and let it rest for about 40 mins in a warm place. Then knead it again, split it into 12 equal sizes. Roll out the small dough balls into strings, cut them in 3, then braid the strings together. Once you have the 12 braids, place them in the muffin tin.

3. Brush the brioches with lightly beaten egg, and let it rest for another 30-40 mins. After this, brush them with the egg again and put them in a warmed up oven (170 degrees). Bake them for approx. 30-45 mins, though you have to take them out 4-5 mins before the end to give them another coating of egg and sprinkle them with sugar, then put it back in the oven till the end of the baking time. Note from Jeanette: I omitted this last step, because I didn't want to have too much sugar, they still turned out pretty and tasty!

Enjoy!

Ingredients:

For the dough: • 250 ml milk • 22g fresh yeast or 11g dry active

yeast or 5.5g instant yeast • 140g sugar • 2 eggs • 1 pinch of salt • 550g flour • 100g melted butter For the finishing touch: • 1 egg • sugar

Tracy Fuller, Chief Commercial Officer, ACTS-Aviation Security, Inc. USA, suggests the Texas Sheet Cake, a uniquely Texas recipe: https://www.texasmonthly.com/food/texas-sheet-cake-recipe/. Tracy also shares two of her pineapple jalapeno margaritas recipes: Perfect Margarita Recipe:

Method: 1. Mix together and pour over ice Cheers!

To prepare the perfect ‘Pineapple Jalapeno Tequila’, you will need a large container to infuse the tequila.

Method:

Grill pineapple slices and jalapenos until pineapple is golden and jalapenos are starting to blister.

2. Cut tops off of jalapenos 3. Add jalapenos and pineapple to container. Pour tequila over

pineapple and jalapenos and cover. Do not throw out tequila bottle.

4. Allow to infuse for 3 to 5 days. 5. Remove pineapple and jalapenos and strain tequila back into

bottle. Cheers!

Margarita Ingredients:

• 3 ounces of Pineapple Jalapeno Tequila (see below)

• 2 ounces of Cointreau • 1 ounce of pineapple or orange

juice • 1 ounce of fresh lime juice

Tequila Ingredients:

• 1 good bottle of blanco tequila • 1 pineapple, cored and sliced • 3-6 whole jalapenos (depending

on desired heat)

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“My recipe inspiration came from a beautiful animated movie –Ratatouille. For those who have kids and would like something fun to do, I would suggest to watch this animated movie together and be inspired by it to make your own Ratatouille. It’s easy to make, super healthy and may help your kids to eat more vegetables! After all, an-yone can cook!”, says Milda Toliusyte, Finance Administrator , ICTS UK & Ireland.

Method: 1. Preheat oven to 190-200C. 2. Thinly and evenly slice aubergine, tomatoes, zucchinis and car-

rot into ~ 1mm rounds and set aside. 3. To make the sauce: Heat the oil in the pan. Sauté the onion,

garlic, bell peppers until soft, around 11 minutes. Now add chopped tomatoes and tomato passata. Season with salt, pep-per and any other seasoning you like. Stir for another 5-10 minutes until all ingredients are fully incorporated.

4. Pour the sauce into the pan. Arrange sliced vegetables in alter-nating patterns (e.g. I used aubergine, tomato, zucchini and carrot) on top of the sauce from the outer edge to the middle of the pan.

5. Cover the pan with baking paper or foil and bake for 40-60 minutes.

Tip: I serve Ratatouille as a main dish with wild rice on the side. Enjoy your meal!

Ingredients:

Veggies for topping: • 1 aubergine

• 4 tomatoes

• 2 zucchinis 1 large carrot

Sauce: • 2 tablespoons of oil

• 1 red onion, diced • 3 cloves garlic, minced

• 1 red bell pepper • 1 yellow bell pepper

• Salt to taste • Pepper to taste

• 2 chopped tomatoes • 1 tomato passata • Seasoning to taste (salt, pepper,

chilli, turmeric, smoked paprika, basil etc.)

ICTS Europe’s Compliance and PQCT (Product Quality Control and Training) Division has maintained momentum during this month of April with the following programmes run:

• 6 online courses were attended by 59 employees from both Aviation and General Security from almost all of ICTS Europe’s subsidiaries. The courses included: Moti-vation in Times of Crisis and Qualification Programme for OJT – Trainers.

• 20 Training Managers from across North America and Europe participated in an online conference dur-ing which annual recurrent training, present activities of ICTS staff and trainers and PQCT support were discussed.

The above activities were well received and the Division looks forward to continuing a busy online schedule of events and training.

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Viola Wang, Chief Commercial Officer for Asia , ICTS Europe Systems, says;

“With COVID-19 giving everyone a hard time, here is how we are supporting our communities:

On 30 March, 8 days after the UK Government issued the lockdown, we received a box of 200 FFP2/N95 (high level medical use) masks from our client Nuctech based in Beijing, China. We sent 50 of these masks to our colleagues to help them take care of their vulnerable family members. Then, 20 masks were sent to Barnet General Hospital and an addition-al 20 to care homes. 80 of these valuable medical use masks were donated to support the heroes and heroines at St George's Hospital. The final 30 masks are on the way to Beench House Medical Practice.

A further 100 masks are now on their way to the UK sent by our Smart App client, a Chinese carrier - Sichuan Airlines.

We are fortunate to have our partners with their kind and generous support. We are astounded by the selflessness and dedication of all NHS staff and care workers. They are truly inspiring!

At this very moment, many ICTS staff are still working at the front line, monitoring and updating global immi-gration travel rules, providing security services to NHS hospitals, warehouses etc., and our lovely dogs are also doing a good job with the Police to guard our city. Well done team, we are very proud of you!!”

Every Thursday at 8pm the UK comes together (respecting social distancing), clapping for the NHS (The UK’s National Health Service) and front-line staff.

Click on the picture below to see ICTS UK & Ireland joining forces with Glasgow Airport’s key workers last week. In the video, we are the third vehicle from the left!

Georgina Inchausti, Station Manager at Barcelona Airport, ICTS Spain sent a picture of ICTS Spain’s Security personnel working in the facilities dedicated to the housing of home-less people. “The facilities at Fira de Barcelona, are where Barcelona used to hold the Mobile Congress. The area, now transformed, is being used as an isolation hospital and shel-ter for the homeless. Mobile Congress 2021 will come soon, and hopefully ICTS Spain will send a different picture, with less sadness and happier and healthy people!!!”

Pic (L-R): Julio Cesar Bobadilla (Agent), Nicolás Chiara (Guard), Cristóbal Carrasco (Guard)

Pic (L-R): Holly Boyden (Airport Security Officer) and Michelle Mclaughlin (Security Team Manager).

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Janine Kay, Office Manager and HRM from Four Winds Diagnose K9 Solutions in the United Arab Emirates writes, “It can be challenging to maintain the welfare, both physical and mentally, of teams especially in cases where large teams or groups finds themselves quarantined together. If you live with your family,a partner or a roommate, coronavirus quarantine isn’t just about managing your own needs and anxieties. It’s about finding a way to coexist with someone and all of their needs and anxieties, every minute of every day in a confined space for an undisclosed amount of time. This has shown to be challanging for the smallest of households. Imagine the same situation for a ‘family’ of 55. Four Winds Diagnose K9 UAE has a situation where 50 K9 handlers, 2 Kennel assistants and 3 security guards who all live and work together daily. Being in quarantine with movements completely restricted means that they are spending even more time confined together on a 24/7 basis. This can have a big effect on team morale, individual motivation and social interactions. Studies show that being in this type of confinement can lead to emotional discomfort, anxiety, sadness, irritation, frustration, anger, just to name a few. This is what we do to help our family of 55 to cope, stay positive and maintain a high team spirit: • They have been divided into 6 teams. • We created a Four Winds Olympics with several activities, such

as Football, Volleyball, Badminton, PlayStation, Carrom, Scrab-ble and Dominos where the teams compete with one another.

• Once the tournament is completed, they create completely new teams and start again.

These activities have been put together in a way to keep our team mentally, physically and socially active. • Competition and group activities have shown to have a

positive psychological effect on individual motivation. Humans not only survive by competing but perhaps more importantly, they survive by cooperating with one another. In the words of Bertrand Russell, “the only thing that will redeem mankind is cooperation”.

• It will maintain their ability to work as teams and keep them socialising.

• Competitive activities also boost morale and alertness.

• It releases“feel-good” neurotransmitters such as oxytocin and endorphins that keep away sadness, anxiety,and anger.

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ICTS UK & Ireland London Head Office enjoying a virtual Friday lunch — organised by Chris Cox, Head of IT.

Leticia Ballester, Quality & Training Department, ICTS Spain - “Apart from doing some telework and cleaning the house as the most of us are doing these days, I try to keep myself busy, among other stuff updating my Funko collection (it took me a whole morn-ing to display them as shown in the picture), and giving online dance classes using different tools like YouTube or Instagram. I’m also a dance teacher in the evenings, and at least through the in-ternet I get to keep in touch with my students and they can dis-tract themselves for a couple of hours a week and forget about their school home-work and the whole situation.”

“We had arranged a Mexican dinner at the yard for some friends. Unfortunately unable to attend due to Covid, we did it virtually instead” - Hilary Curtis - Standards & Compliance Man-ager, ICTS UK & Ireland.

NEXT WEEK’S TOPIC IS: “CRAFTING—SHARE YOUR CREATIONS”.

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Efrat Thomas—Group Marketing Manager,

Sacha Miettinen—Project Assistant, ICTS Europe/CTSN

Roberta Puccinelli Sher—Communications Manager,

NOTE FROM THE EDITORS: Our thoughts are with our colleagues and their families who have lost loved ones, and we wish all who have contracted Covid-19 a speedy recovery.

We have created this bulletin because we care. In these uncertain times it is important more than ever before, that we stand united and reach out to one another. This is our weekly bulletin. Any thoughts, suggestions, contributions and feedback will be most welcome.

Look after yourselves, be kind to others and remember that you are not alone in this crisis.

Follow ICTS Europe on www.ictseurope.com

Every week we will be looking to feature a quote of HOPE, RESILIENCE, and SOLIDARITY

Coretta Scott King was an American author, activist, civil rights leader, and the wife of Martin Luther King Jr. An active advocate for African-American equality, she was a leader for the Civil rights movement in the 1960s. King was also a singer who often incorporated music into her civil rights work.