National Volunteer Week is celebrated every year in June and it is a special week for us here at South Alive, as volunteers really are the heart of our organisation.
 
The theme this year is Time to Shine, and our volunteers certainly do shine! With more than 5000 hours volunteered with South Alive each year, our volunteers are making such a difference in our South Invercargill Community.
 
There are so many ways people contribute their time and skills, from our community gardens and orchards, to the ‘pay it forward’ knitters, to the community events, to odd jobs around The Pod, or lending a hand at The Pantry.

We have had volunteers contributing since South Alive was established in 2012, and volunteers who signed up last week. We have volunteers who help out once a week, and volunteers who help out once very few months. It doesn’t really matter what skills, knowledge, time or passion you have, there is always a way to volunteer with South Alive & The Pantry.
 
So to everyone who has contributed we want to say a MASSIVE THANKS ! South Alive simply wouldn’t exist without all of these wonderful people we are proud to call volunteers

On Wednesday the 19th of April, Number 10 Youth Coaches Bella & Jacob bought their Young Hums group along to South Alive. Here they met Jess (Fruit & Nut Team) and they went from The Pod to Dumbarton, Manse & Panton St Orchards, where they put pony poo around the drip line of the trees.

They picked up apples at Manse St and helped sort the good ones from the bad ones. They also collected some hazelnuts which they bought back here and cracked open on the stage area. Hot chocolates were shouted all round & Jess said they were a great bunch of young people that we would happily host again!

INTRODUCING….

Ethan Flack
It’s great to get back and settle in Southland, where I was born and bred. In the south, I’m surrounded by family, the community and an abundance of premium produce, across land and sea expertly cultivated by passionate specialist producers. It’s great to continue my journey in the place where it all started.

My vision for the continuation of my culinary journey is to apply this ethos in Southland. To create food that celebrates the abundance of products on offer from the passionate farmers, butchers, growers, brewers and other producers. It’s a celebration and recognition of the community through the plate of food. 

I have a new space and have had a special table built so I can cook you dinner right in the middle of my kitchen (which is located inside The Pantry, 133 Grace Street)

You can now purchase a ticket to enjoy an interactive dining experience with me. I will create the meal in front of you while introducing the amazing Southern products I use.

Tickets limited to 10 per seating so get a group together or purchase a smaller number and come enjoy the experience with other Southern foodies. Two menu sizes available.

More information and tickets available on our website!

https://www.ethanflack.co.nz/kitchen-dinner

Bokashi Bins

The ultimate composter, Bokashi systems turns all kitchen scraps including meat and cheese into luscious compost in a matter of weeks.

The fundamental difference – and a huge benefit for home composting – is that the method uses beneficial microbes to ferment decomposing food scraps, rather than allowing them to decay and rot like a compost heap does.

In short, that means a wider range of kitchen scraps can go into the compost – including meat, fish and dairy, there’s no nasty rotting smells and pests are kept at bay. It can even be done indoors, and it’s much faster than traditional composting! 

You can pick a starter kit up from The Pantry or click on the link below to purchase one online.