Hugh Wilson, the renowned Canterbury botanist who has also written a number of books about New Zealand plants has spent the last 30 years overseeing the regeneration of 1500 hectares of gorse-ridden hill country farmland to native bush. High above Akaroa, and over the crater rim, you can visit Hinewai Reserve and discover numerous species of ferns, regenerating totara, hear the bird song, find the 47 known waterfalls or even better, hike the 3 day Banks Peninsula Banks Track, New Zealand track.
Celia Hay, Director of New Zealand School of Food and Wine dropped to visit Hugh and get an update on edible native plants and berries.
Hugh mentioned a new documentary on the transformation of Hinewai and now free on You tube.
When a Christchurch school lost four classrooms to fire, retired AMI Branch Manager Philip Buckingham knew how he could help.
Philip – “ When one of our offices is relocated or refitted as a flexi workspace, there are all sorts of useful items left behind — stationery, file cabinets, chairs, desks, computer monitor arms. For years now, we have gathered it all up and donated it to schools; initially those hit particularly hard by the Christchurch earthquakes. It’s hard to explain, but it’s just in our DNA at AMI to help people. After the Russley School fire, there was an urgent need to get the kids some stationery. On my way home, I went to the school and spoke with the principal, Greg Lewis. We couldn’t have asked for a better principal for the school, he is such a great guy.”
…read the full story here.
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Looking for the perfect Summer recipe?
This vibrant crunchy salad makes for a perfect side or healthy light lunch.
50 g Almonds
1 splash Vegetable oil
½ tsp Flaky sea salt
½ tsp Sugar
200 g Green beans, tips removed
1 Granny Smith apple
2 cloves Garlic, crushed
½ cup Mayonnaise
1 Spring onion, 2 if small
Read the full recipe on the link below.