Ten years ago South Alive’s story began, with a group of passionate South Invercargill residents coming together and making a commitment to make South Invercargill a place we could all be proud to live, work and play in. With passion, determination and a bit of fun along the way, hundreds of people have given their time, skills or resources to making this happen and what a transformation we have seen!
There are too many moments, milestones and projects to list them all here, but we are taking a walk down memory lane with Friday Flashbacks on our Facebook page, every week for our 10th year so be sure to check them out here - https://www.facebook.com/SouthAlive
We also had a video made to celebrate the last 10 years which you can view here https://fb.watch/bnNgeYKGYg. A big shout to our volunteer Joz Shepard for contributing her time and skills in putting this together.
We want to take this opportunity to thank everyone who has been part of the South Alive story, from our volunteers to our funders, to every person, business or organisation who has supported or worked with us. Every contribution whether small or large has come together to make an incredible transformation in South Invercargill.
We will be acknowledging and celebrating the contributions of everyone with a number of smaller gatherings (thanks to Covid!) so watch this space for more details. We kicked things off with a dinner for past and present Board members, staff and major funders last Saturday night. We will have a volunteer celebration in the coming months, and later in the year when hopefully the Covid guidelines allow, we will have a wider community celebration for everyone to come along and celebrate this important milestone and the incredible effort that has been put in by the whole community.
When we asked our community last year what made them proud to live in South Invercargill, the response was overwhelming…. It is the people!
So lets continue to work together to make South Invercargill a place we can all be proud to live work and play in.
Ehara taku toa he toa takitahi, engari taku toa he toa takitini
Success comes from the strength of the collective and not of the lone individual.
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MESSAGE FROM THE PANTRY
Thanks to all the stall holders and attendees that came along to our first Village Market of the year on February 12th. Unfortunately, this had to be called off due to the weather. This was disappointing for everyone as it was shaping up to be a good market and so we can only hope that the weather plays ball for the last market of the Summer on March 12th
We have noticed that the shop and café have been a little quieter since the onset of Omicron in our region and so we wanted to remind you all that we have a really great online store Home - The Pantry Online Store . You can arrange delivery if you are hesitant to get out and about or can select click & collect for a shorter visit. Your support has such a huge positive impact during these challenging times, and we really appreciate it.
If you are looking to give yourself an extra boost as an added layer of protection, we recommend including foods that have an antiviral effect into your diet. These include garlic, ginger, elderberry, licorice, dandelion and most herbs such as oregano, sage, lemon balm, rosemary and peppermint. Supplementing with Vitamin C & D, Zinc and selenium should assist in safeguarding against viruses and keeping you safe and healthy in the weeks to come.
Here is something new - Smoothies are coming to The Pantry!! We don’t want them to have boring names that we’ve come up with ourselves, so we are putting it out there to our customers – Over the next few days we will reveal the ingredients of our Smoothies and whoever comes up with the winning name will get a FREE smoothie and a $20.00 gift card. Watch our Facebook Page daily - https://www.facebook.com/thepantryinvercargill
We look forward to seeing you down at The Pantry soon.
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NEW PRODUCT IN STORE - $4.70
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NEW PRODUCTS NOW IN STORE
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NEW PRODUCT IN THE PANTRY
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Spliits Veggie Crispbread Sweet Potato - $4.70
Enjoy the benefits of simple, plant-based food with spliits. Made with the goodness of great-tasting veggies, spliits makes a delicious, easy meal or snack that you’ll love any way, any time.
We use simple ingredients like 100% australian rice, orange sweet potato and sun-ripened corn to make our crispbread taste so good.
Top it with feta, roasted mini roma tomatoes, basil and parsley leaves with a few dots of extra virgin olive oil, or anything you like for an easy and tasty meal.
Snap it and dip it in hommus with roasted sunflower seeds and paprika, or your favourite dip for a convenient snack anytime.
• Made with veggies.
• Gluten free.
• 99% fat free.
• 49 calories per serve.
• No added sugar.
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Volunteering increases self-confidence.
Volunteering and contributing can provide a healthy boost to your self-confidence, self-esteem, and life satisfaction. You are doing good for others and the community, which provides a natural sense of accomplishment.
Your role as a volunteer can also give you a sense of pride and identity. Whether your contribution is just one little thing or more it is very much appreciated.
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STRESS & COPING DURING UNCERTAIN TIMES
To watch this short video click on the button below
This short Welling livestream explores the causes of our stress and introduces some coping strategies to help mange this. Such strategies include The 5 Senses, Self-love/care and Stretching via Chair Yoga.
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GARDENING TIP FOR FEBRUARY & MARCH
Keep weeds under control before they go to seed, If your garlic tops have wilted they are ready to pull up, and dry.
Winter greens - get them planted, last chance as the days are getting shorter.
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INUNDATED WITH COURGETTES?
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COURGETTE FRITTERS
Ingredients
- 2 courgettes, weighing about 300g in total
- 75g of plain flour
- 75g of feta
- 3 free-range eggs
- 2 spring onions, sliced
- 1 handful of mint, chopped
- olive oil
- salt
- pepper
Method
1 - Grate the courgettes and place them in a large bowl. Add 2 teaspoons of salt, mix well and set aside for 15 minutes
2 - After this time the courgettes will have released quite a lot of water. Transfer them to a colander, squeeze as much of the water out as possible then place into a clean, dry bowl
3 - Crumble in the feta cheese then mix in the flour, eggs, spring onions, mint, a good twist of pepper and a little salt, but not too much as the courgettes will already be salty
4 - Once the mixture is combined and ready to go, heat a non-stick frying pan over a medium heat with 1 tablespoon of olive oil
5 - Spoon a heaped tablespoon of the mixture into the hot pan and press down with the back of the spoon to form a round shape – you should get 4 fritters in the pan at once
6 - Cook until golden brown and crispy underneath, then flip over and cook the other side. The mixture on top will be still quite wet, so make sure you flip them with confidence so that the mixture on the top doesn’t spill out
7 - Drain on kitchen paper and serve
Courgettes are a source of a mineral called potassium. Potassium helps to keep our muscles working properly so we can move around. Courgettes are also a great source of vitamin C and folic acid
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