Welcome to our new look monthly newsletter, we have merged the South Alive and Pantry news to help spread the word on what great things we achieve for the community together.
We once again celebrated World Kindness Day on Saturday 13 November 2021 which was a huge success! We had a community of super stars from the givers to the receivers. With a great turn out we got to enjoy free sausages, cookies, music, massage, soup & bread, fitness/dance class the list goes on.
As part of the day we had a 'Pay It Forward Household Items' event. The most astonishing amount of items were donated for our free household goods giveaway event. Prams, toys, furniture, washing machine, crockery, beds and mattresses, dinner sets and masses more.
Kindness and generosity are a contribution anyone can make and we saw so much of this in our community!
SOUTH ALIVE IS POWERED BY THE PANTRY
In May 2017 South Alive opened the doors to The Pantry, a bulk grocery and speciality foods store with a community cafe that is designed to create revenue to fund South Alive and their community projects.
At the heart of The Pantry is sustainability, nourishment and our community.
EVERY TIME YOU SHOP YOU HELP THE COMMUNITY
Just by you shopping at The Pantry, we’re able to support local producers, host community workshops and be a hub for community groups like the mobility scooter club and our local knitters.
A little loose change spent instore can help make big changes in our community. All profits go towards helping The Pantry and South Alive fund community projects right here in South Invercargill.
Check out some great Christmas gift ideas which are packed and ready to go
Citizen’s Armistice Day Service
South Alive hosted a Citizen's Armistice Day Service at the recently upgraded South Invercargill War Memorial at 363 Elles Road on Thursday 11 November 2021. The Council has done a great job beautifying the area and installing a picnic table. The service was held under Covid-19 event restrictions and a special thanks to Awarua RSA for their support in the planning for the Service. Fr. Tony Harrison led the service. Veterans, Invercargill City Council, Aurora College Service Academy and South Alive representatives were amongst those in attendance. Ian Beker, President of the Awarua RSA expressed sincere thanks for the simple but meaningful service hosted by South Alive to remember those who made the ultimate sacrifice.
The first panel of the South Alive Heritage Trail was unveiled during the Service by descendants of 24/1189 Peter Alphonsus Scully D.C.M. whose story is told on the panel installed at this site. This is a very exciting milestone for the Heritage Trail and we look forward to bring you more panels on this trail in 2022.
Invercargill Community Air Watch Project Update
South Alive has installed air quality monitors in 36 homes between May & September this year, as part of the NIWA led Community Air Watch Invercargill project. A special thank you to South Alive volunteer, Colin Anderson for volunteering his time to help install air quality monitors to help this project keep ticking along in 2021. NIWA Principal Scientist, Dr Ian Longley is delighted that we managed to complete our programme of monitoring in these 36 homes last winter.
The process of returning results to participants and sharing the overall findings with the community has been delayed by COVID-19 lockdown and the NIWA team being re-directed to assess ventilation in schools across the country in preparation for keeping schools safe and open while there is COVID-19 still in the community.
The NIWA team are working hard to find time to finish the analysis of data from the Invercargill study, so that they can share these and ways air quality in homes can be improved, sometime in the new year.
DO YOU LOVE GARDENING?
THE BEAUTIFICATION TEAM NEED YOUR HELP !
The South Alive Beautification Team are a group of volunteers who carry out projects to beautify the South Invercargill area and to increase a sense of pride and identification. The main project they work on is looking after the community gardens here at South Alive.
The team are looking for like minded, enthusiastic people who would like to volunteer their time to assist with new projects and the up keep of the community garden the at The Pod.
Please get in touch with Claire in the office on 03 218 6882 or email email@example.com with you interest.
Gardening Tip for August brought to you by the South Alive Fruit & Nut group:
December is the month to get your winter vegetable seedlings starts and plants in before the 21 December as the days after that will start to get shorter after this date.
Space out plantings of the same vegetable every two to four weeks. Succession planting, also known as successive planting, is a way to extend your harvest by staggering plantings of crops or planting varieties with staggered maturing dates.
If you are a lover of candied fruit, nuts and honey then you are going to love this fruit cake.
Come to The Pantry - the one stop shop to get all of the below ingredients. Its not Christmas unless someone makes panforte!
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Tips for making Panforte
Get all your ingredients together before starting the recipe.
Be sure to use a cake pan (a springform pan is best if you have one) and not a pie plate or you will have a dirty oven to clean. Trust me spilt honey and sugar is not fun.
Line the pan with either parchment paper that has been greased and floured or rice paper.
Use wet hands for evenly spreading the dough in the cake pan.
Bake in a slow oven.
Let it cool for about 10-15 minutes and then remove from the pan.
Immediately place dirty pots and bowls in hot soapy water.
3/4 cup whole almonds roasted* (100 grams)
3/4 cup whole hazelnuts roasted* (100 grams)
1 1/2 cups candied fruit** (280 grams)
1/4 cup +3 tablespoons honey (150 grams)
1 tablespoon water
1 cup + 2 tablespoons granulated sugar (125 grams)
1 cup + 3 tablespoons all purpose flour (160 grams)
1 teaspoon cinnamon
3/4 teaspoon coriander powder
3/4 teaspoon ground cloves
3/4 teaspoon nutmeg
1 tablespoon powdered / icing sugar
*Roast the nuts on a cookie sheet in a pre-heated 350F (180C) oven for about 5-7 minutes. Remove nuts from the pan to a clean bowl. (This stops the nuts from over roasting)
**Try to use a good quality candied fruit - I used candied orange, citron and mixed fruit. You could also use chopped dates if you wish.
3-4 tablespoons powdered / icing sugar
Pre-heat oven to 300F (150C). Grease and flour parchment paper to fit an 8 inch (20cm) cake pan.
In a large bowl stir together the nuts and candied fruit. In a medium bowl whisk together the flour and spices. Set aside.
In a small pot stir together the honey, water and sugar, heat on medium heat stirring until mixture starts to boil, lower the heat to slow boil for about 2-3 minutes or until the sugar is completely dissolved. (There will be no gritty bits on the spoon when you are stirring).
Add the honey mixture to the nut mixture and stir to combine. Add the flour mixture and quickly combine well. (This is where using your slightly wet hands would probably be best).
Place the mixture into the prepared cake pan and with wet hands or the bottom of a wet metal spoon flatten the batter so it is even. Dust the top of the batter with a tablespoon of icing sugar before baking. Bake for about 35-40 minutes.
Let the cake cool for about 10-15 minutes, then run a wet knife around the outside of the cake and remove. Place on a cake stand or plate and let cool completely before dusting with icing sugar. Slice with a sharp knife and serve. Enjoy!