Thanks to the people and business who supported my call for earthquake elderly lunch
I would like to personally thank the following businesses and people that came on board by me going and approaching them and also Ellie Peterson approaching her clients( I hope she can list them as well) for avonside wainoni community trust Xmas lunch.
Peter Timbs Meats for the Christmas Hams and Chickens
Bush Roads Ltd for the lovely salads
Raewood Fresh for the berry fruit
Merivale Life pharmacy for the perfume samples
French Bakery 5% off the $170 goods I purchased
Copenhagen Bakery for the fruit mince pies which I didn't get to collect on time but were given to volunteers at the trust
Patron Margaret Austin for two chickens
Dean Mitchell for purchasing four pavalovas
Anahata Ishaya for all the food she purchased and made and helping me at betty and Leigh decorate the room the day before
Gaynor and Colin Mottram for their donation of money to purchase food
Jules for her contribution of food
Avonside wainoni community trust volunteers for the two pavalovas, one very large chocolate roll and fruit salad
Betty Chapman the community trust organiser for all her hard work throughout the year of these people and pulling together this lunch.
I would also like to acknowledge the following people Paul, dean, Marilyn, Margaret, from my meetup group the christchurch social Midlifers(age range late 20s to 82 we do lots of great things together it's free to join). Who came and made and served the punch, served the food and engaged with what we were expecting to be 60 turning into 72.
Dean and I took some of the left over muffins and gave them to some hard working drilling trench workers in one of christchurch poorest earthquake affected streets, Hampshire as it was afternoon tea time. They said they didnt often stop for a break and one commented he hoped they'd be finished so he could go home for xmas.
We then went and dressed my bichon poodle and a friends cavadoodle in their Santa outfits and took the remaining food into Ronald McDonald house. To see the joy in the children's and parents faces was my Xmas present. To hear that one family is still out of their earthquake affected home due to no ramps for the wheelchair and other damage made me realise how important my acts of kindness weekend I've been planning for about ten months needs to happen for those still suffering in the east and places like waiau, Rotherham, mt lyford.
Have a safe merry Xmas and happy New Year.
Can you crack Today’s neighbourhood conundrum?
Without a bridle or a saddle, across a thing, I ride a-straddle. And those I ride, by help of me, though almost blind, are made to see. What am I?
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Kalle
"Sports and travelling run in the family, and that's kind of what's led me to come to New Zealand."
"I grew up in a small town in Finland. My dad was involved with sports all his life, he was a shot putter, discus thrower, powerlifter, we traveled quite a bit when I was a kid. He never mentioned much of the rugby days. He just said he broke both of his shin bones playing rugby, so he said, ‘never play the sport, It's crazy.’
I started playing when I was 18. I played my first cap for the Finnish national team in 2014, we won the Finnish championship with my club. Rugby is not a big thing in Finland.
I moved here to play rugby in 2017. The club that wanted me to come over was Methven Rugby Club. They got me here and they were like, ‘what do you do for work? I’d just finished chef school in Finland. ‘We'll get you a job at Mount Hutt as a chef, you can do that while you play rugby with us.’ I said, ‘Perfect. Yeah, I'm in’.
I've always loved food. My mum was an amazing cook, and still is. When I was studying tourism I worked in some hotels in Finland, and I saw how the chef's worked. I just loved the kitchen vibe and I was like, Yeah, that’d be something I'd love to do.
I've had more of a culinary journey In New Zealand than in Finland. I started at Mount Hutt, after that I worked at The Dubliner in Methven. I worked as a senior pizza chef at Sal’s for maybe six months then worked as chef de partie at Cellar Door. At Eliza's Manor, I worked myself up to a junior sous chef. Then the opportunity came to work my first head chef job at Moon Under Water.
We're privileged to have a busy atmosphere, we can try new things and get a bit creative. There are no TV’s, just come here with your family or with your mates, play board games, to socialise.
I really want to drive the local food and ingredients through the menu. We don't mind spending more for quality ingredients as long as it's supporting New Zealand businesses. We just love to use local. And it's pub food, but I feel like it's elevated.
I play club rugby here for the Christchurch Football Club, the oldest club in New Zealand and I still play regularly for the Finnish national team, whenever they can fly me over to play."
- Kalle
View more stories, or nominate someone: @humansofchch
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This one was sent in by your fellow neighbour, can you figure it out?
What is first white then red and the plumper it gets the more the old lady likes it?
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