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 VEGAN TRIATHLON Every year SAFE staff members participate in the annual Vegan Triathlon. Nichola Kriek, SAFE education officer, gives us a snapshot of how the SAFEers are coping in the lead up to the event. It’s pretty easy to tell when the vegan triathlon is approaching at the Christchurch SAFE office. Those of us participating start breaking out in a sweat just thinking about it - a cold sweat that is. Memories of past triathlons start to resurface: the pain, the suffering, the inability to walk for days afterwards. Some of the more serious competitors actually train. SAFE’s appeal assistant, Francie, snuck off to the pool last week (mainly out of fear of drowning). As for me, I only just cope with one day of agony - the idea of prolonging the torment with weeks of training seems just crazy! More. . .
SAFE’S FESTIVAL MISSION SAFE Auckland has been on a consciousnessraising mission in the last couple of weeks, participating in the Splore music festival, the K-Road drumming carnival, and the International Cultural Festival.
SAFE Auckland has been on a consciousnessraising mission in the last couple of weeks, participating in the Splore music festival, the K-Road drumming carnival, and the International Cultural Festival. More. . .
IN THE NEWS SAFE Whangarei coordinator Cathy Duffield recently sent an excellent letter to the editor of the local paper, refuting the justification of animal exploitation “because people have always treated them like that.” The letter, was published in the Whangarei Report on 31 January. More. . .
NIFTY DONATION BOX COLLECTS ATTENTION! SAFE’s fundraising coordinator Chloe Youngson is pleased to announce she has had an outstanding response after a recent request for donation box placements.
“I have received excellent feedback and wish to extend my thanks to everyone who got in touch with me, especially those who offered to host a box in their own work place, ” says Chloe. “I would love to receive more brilliant suggestions so please tell me your favourite shops and businesses that you think would host one of our stylish donation boxes. ” More . . .
LUCKY APPEAL PRIZE WINNER! Susan Henderson from Lower Hutt is the lucky winner of the SAFE appeal prize gift pack valued at $2,000. Susan was recently presented with her basket of goodies by SAFE‘s committee member and Lower Hutt appeal coordinator, Lyn Vigrass. Lyn reports Susan was delighted and grateful to win the various prizes including a weekend for two at Kimi Ora spa resort in Nelson, a Hedgehog mountain bike and products from Trilogy, Blue Earth, Soy Works, B_E_E, Ecostore and SAFE.
SAFEtalkers A new feature where you get to read the views, news and personal ramblings of key SAFE personnel. Bravely putting her hand up to kick off this new feature is humane education officer Nichola Kriek.
Nichola has worked as a humane educator in New Zealand for over a decade working for the Wellington SPCA before joining SAFE in 2004. Nichola has developed successful outreach school programmes, children’s magazines and resources as well as implementing an animal-assisted therapy programme. Last year she launched SAFE’s ‘Animals & Us, ’ a humane education programme for secondary schools which is one of SAFE’s proudest achievements. Nichola is married to Hans, SAFE’s campaign director. More. . .
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Vegeteable Curry
Roast spiced vegetables
3 potatoes, cubed
1 kumara, peeled and cubed
1 onion, diced
1/4 pumpkin, peeled and cubed
1/2 cauliflower, cut into small florets
1 eggplant, cubed
1 zucchini, cubed
1 red pepper, cubed
3 Tbsp oil
1/3 c flour
2 Tbsp curry powder
3 tsp salt
In a clean plastic bag, put half of the flour, curry powder and salt. Add the potato, kumara, onion and pumpkin and shake to coat. Tip into a roasting pan with the oil. Roast at 200°C for 30 minutes turning every so often. Repeat with remaining ingredients and add to the roasting dish. Cook for a further 20-30 minutes turning gently every so often. Toss with 1/4 cup chopped coriander and serve with rice and the sauce below.
Sauce
1 tsp cumin seeds
1 Tbsp oil
3 cloves garlic, finely chopped
1 red chilli, finely chopped
1 knob of ginger, finely chopped
1 onion, finely chopped
handful curry leaves (optional)
1 tsp salt
1 can coconut cream
Heat oil in small saucepan. Add cumin seeds and cook for 20 seconds. Add garlic, chilli and ginger and fry for a minute while stirring. Add the onion, curry leaves and salt.
Cook stirring occasionally for 2 minutes. Add coconut cream, bring to the boil then turn off. It’s ready!
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