All about nuts

The Food Appreciation Group has 16 active members and is now full.

Our June meeting centred around nuts: 4 members each researched one type of nut (almonds, walnuts, brazils and cashews) and came up with some very interesting facts and uses for this versatile foodstuff. We had tastings of nut spreads and nut cheese, and a demonstration of 90-second microwave almond bread. The discussion was lively, and everybody got involved.

In July we are planning an outing to New World who have kindly invited us for a behind-the-scenes look.

In August, the theme is The Cooking of Cambodia. (Why Cambodia? No good reason except that none of us have been there!) It promises to be interesting.

We are also planning an olive oil tasting- local oil versus imported oils.

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Braided Rivers

Today Nick Ledgard gave a us a very interesting talk on Canterbury’s braided rivers, in particular, the Ashley-Rakahuri river.

He is currently Chair of the Ashley-Rakahuri Rivercare Group, and also Chair of BRaid inc (braided river aid), an umbrella group with the mission of assisting others in halting the decline in bird populations on all braided rivers.

Download Nick’s slide presentation (PDF 11MB)


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Natural History Group visit to the Lyttelton Volcano Complex

On Wednesday 13 April the U3A Ellesmere Natural History Group visited the Lyttelton Volcano Complex after two talks by Glenn Vallender.

Copyright 2016 Glenn Vallender

Click on an image to view the gallery.

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Childhood Xmas Food Memories

Tuesday 8th December saw the final meeting of the Food Interest Group in 2015 and we all agreed it has been a wondrous time of new friendships and fascinating discoveries about what we eat and drink.

Our topic for this month was ‘childhood xmas food memories’ and as you read this blog you will discover how it was for us but I do wish you could have been there as well to see our eyes light up as memories came flooding back, hear the laughter, sense the enthusiasm, and to find yourself wrapped up in the gentle nostalgia as well.

One of the things that also made this topic so absorbing and delightful to listen to was that it spanned memories from a very cold xmas in England to the exact opposite in tropical Australia as well as covering a temperate climate in NZ which all gave us very different concepts of what a childhood xmas meant to us.

Just to give you a glimpse in to the world of a xmas that may not be familiar to you I shall share some of the stories told. Xmas in England, as those of us who live in NZ know, is the polar opposite of what we have here and consequently, with its chilly temperatures and early darkened evenings it is celebrated in some quite different ways, and of course, we are all talking of childhood memories and so much has changed since then as well but I am sure that little children still get excited and wide eyed by Santa, presents, and food that only turns up on a very special occasion.

The meeting started with us all sitting around eating pomegranate seeds out of our own wee china bowls after their having been excavated out of the fruit with much hilarity. Firstly, we had tried to replicate Jamie Oliver’s oh this looks so easy just cut it in half and bash on the back with a wooden spoon and all the seeds will fall out. Not in my kitchen they didn’t – most of the seeds remained firmly entrenched whilst the glowing red jewel like juice splattered all over the bench in a very staccato pattern. So it was on to the originally used method, back in England at xmas time, of using a teaspoon to winkle each little ornamental seed out, in to a bowl this time though instead of popping them in to your mouth one by one as you sat by the blaze of a fire where the pomegranates, probably imported from Egypt, seemed so exotic and special. Christmas in England also provided an array of events designed to give you cheer in the depth of winter. One of these, the circus, not only had the animals, the clowns, and the acrobats to admire but also brought with it the introduction of candy floss, toffee apples, and street vendors with braziers selling roasted chestnuts. Inside the home xmas fare included Spanish wood ( a twig you chewed that tasted like licorice but also, to a child, has the exciting bonus of making your mouth go yellow, ) nougat from France, nuts to crack, mince pies, a sit down meal with ham and chicken as centre pieces, and a xmas pudding followed up with games after tea including Monopoly, Mah Jong, Roulette, and Escalado which is a great wind up horse betting game, and interestingly , was also played by one of our members in NZ.
Something that was instantly recognized as a shared memory was the adding of money to the xmas pudding but laughter ensued when it was realized how much money was put in the pudding had definitely not been standardized by the unionization of christmas rules. You could be eating a pudding with only one treasured 6p in the whole pudding, a pudding with a mixture of 6p and 3d coins, or a pudding with 6p coins and a secret wee stash of coins on the side just in case someone managed to miss out altogether. Some puddings were given the treatment of custard and others were flamed.

If you can shift your vision now to a hot tropical country where the day is long and xmas memories are very different. Here you would always find a cold xmas dinner because of the heat and whereas those of us in New Zealand considered finding an orange in the toe of your xmas stocking to be very special, in the Queensland tropics oranges were to found lying all over the ground and considered to be very ordinary. But an apple, now there was something to be brightening your day and was dreamed of in advance. Somehow, enough money was always found to be able to buy a large case of apples from the more temperate part of Australia and then kept hidden underneath the bed your mum and dad slept in as it was dark and relatively cool there but more importantly, it was the easiest place to police it from the thefting forays of a large family of children. And, as it was with everyone else, xmas always involved spending time with the wider family including an uncle whose rice pudding was legendary.

Those in New Zealand shared many of the same memories with an abundance of home grown potatoes and freshly podded peas. We also had ham and chicken ( and haven’t we forgotten what a luxury chicken was back then, ) roast lamb, boozy trifle, pavalova with toppings that changed as each year we grew a little older and new ideas were introduced – one year it would be kiwifruit, another year chocolate chips, and perhaps in another year you would find multi coloured non pareils providing rainbow colours that had, by Boxing Day morning, bled into a glorious kaleidoscope of every colour you had decorated the cream with. And of course there were lollies and nuts and chocolates and perhaps my memory tricks me a little but I do recall they all really did feel like special treats. The thought of a hot summer day also created discussion on our English Colonial heritage still casting its mantle over us with so many of us persisting in continuing to sit down to a hot meal in the middle of the day despite sweltering temperatures.

Being xmas, we all of brought along delicious goodies to eat and, amidst the chatter, enthusiastically sampled delicacies of smoked salmon on seed bread, strawberries, dried fruits, a selection of nuts, baby tomatoes topped with tapenade and fresh basil, and slices of an amazing looking bread made by a member. It was a traditional Spanish xmas bread called Twelfth Night and trust me, it was a treat not to be missed.

Presented in our wild card section this month was the dearest wee trinket box made of olive wood and purchased in Italy in 1926, some fascinating facts on xmas around the world ( who celebrates it and how celebrations vary from country to country and culture to culture, ) a book on breads around the world including recipes that made you want to go and set a loaf to rise immediately, and a book called “The Diet Myth’ which looks at the recent research and studies done on biomes in the gut and how they have a bearing on the way we respond to food and drink – fascinating stuff.

As the meeting concluded and we all rolled home replete it was apparent that these meetings over the course of the year have stimulated us to discover new things, provided a platform for us to have fun and to share what we know or have learnt with others, and left us with a profound respect for not only the people who work to produce high quality, flavoursome and nutritious food, but also a very deep respect for the environment itself and all the things that inhabit it.

To anyone reading this blog we wish you a very merry xmas and a wonderful year ahead wherever it may take you.


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All about fungi

Tuesday November 10th saw the Food Appreciation Group meeting to discuss and learn about fungi, something we have all seen specimens of but which, if you are like us, will discover that you know very little about. They are an incredibly diverse and utterly fascinating species inhabiting our earth, no doubt about it. Fungi live everywhere including Antarctica, forests, deserts, jungles, and even on and inside us.

Fungi are such important organisms and so distinct from plants and animals that in 1969 they were allotted a ‘kingdom’ of their own in our ‘classifications of life on earth’ and even though we may think they are quite like plants in that neither of them move, biologically they are actually more like animals.

Most people tend to think of things like mushrooms, toadstools and puffballs as being fungi but these are actually only the reproductive parts of certain types of fungi. Most fungi live underground or in wood or leaves as a spreading network of fine tube-like filaments called hyphae which continue to grow as they seek nutrients, eventually forming a cobweb type structure known as a mycelium and this is the body of the fungus. In Northern America just one of these underground mycelium bodies has been tracked and amazed scientists who discovered that is spread over hundreds of hectares. That is quite phenomenal.

As they can’t produce their own food by photosynthesis fungi have to gain nutrients from the material they live on or that surrounds them. Many have a symbiotic relationship with plants but there are also some which are parasitic and can cause damage or disease to the organisms they live on. In humans, a couple of examples would be tinea and ringworm.

Some fungi are deliciously edible but you really need to be sure of your identification before eating them as there are those that can produce very nasty side effects and even, in extreme cases, death. In fact, in France in AD944, there was an estimated 40,000 people died after eating rye bread which had been infected with the ergot fungus which is very toxic if ingested. At the time it was thought to be due to a plague as those that sought refuge in convents and monasteries survived. However, the telling difference was that the nuns and the monks made their bread with wheat flour instead of rye flour but it would be many years until this was realized as the reason for their not succumbing.

But if you do want to cook with these delicious morsels and yet not be struck down by the perils of eating the wrong ones there are a couple of web sites, developed by Landcare Research, that are brilliant for helping you identify what you have picked and are now wondering if they are safe to eat. They are ‘The Fungal Guide’, and ‘Virtual Mycota.’ The NZ Poison’s Centre also have some posters people can download to educate themselves and others about which mushrooms are edible and which are not.

Traditionally the Maoris ate a few of our native fungal species but not many. Today we tend not to be a nation of mushroom gatherers but opt to purchase all our edible fungi from either Farmers Markets or the shops. Variety, until very recently, has been quite limited but we are now seeing more types becoming available. Little gems such as shiitakes, maitakes, wood ear, oyster, flat, porcini, portabello, button, trumpet, chanterelles and morels are all providing the keen cook with a whole lot of new tastes and textures to explore and also lead us into the world of many different cultures and their varied cuisines. Along with the joy of discovering their flavours and textures they are also a powerhouse of nutrients and goodness. So next time you are out shopping and thinking of buying some mushrooms don’t just stop at the little button ones you usually put in your trolley. See what else is on offer and try some you haven’t had before – they might just be the highlight of your week! And if you ever happen to travel and be lucky enough to go to Lisbon there is a restaurant there that serves only mushroom dishes (yes, including desert ones.) Wouldn’t that be something amazing to have added to your bucket list:)

Our talk on fungi was both lively and fascinating and I have covered only a very small amount of what we learned but I am sure it is enough for you to start having an appreciation for how amazing they are. We are only just beginning to understand how vast they are and how very integrated and essential they are to our ecosystems.

Our wild card items at this meeting were, as usual, diverse and great fun to have as presentations. They included an article on stevia which produced much discussion as a sugar substitute in both the home and in manufacturing, a dish brought back from Borneo that had been made with the cinnamon plant and still had the lingering scent of the spice adhering to it, and a ‘plane table’ which is a very old survey tool used out on the field for plotting sites. It was a table such as this that Captain Cook, as a young boy in England, had come across when he was out in the countryside, and fascinated by the concept of how it worked became a master in its use. The skills he learned doing this enabled him to become the brilliant master of cartography that he was and gave us the maps of the new worlds that he was discovering as he sailed the oceans.

Isn’t life wonderful? You never know when you wake up in the morning what you will learn before you go to bed that night

Our next meeting will be on Tuesday December 8th and our topic will be Personal Xmas Food Memories. We will also all be bringing along a small dish of something delicious to share for a xmas morning tea.

If you have any queries about this group or wish to join contact Pauline from the Food Appreciation Group page.

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Visiting the Mayfield Hinds Irrigation Scheme

On Thursday October 8th, 24 members of the Natural History group went on a trip to the Mid Canterbury Irrigation.

We were accompanied by Hamish Tait, the General Manager of Mayfield Hinds Irrigation Ltd, who was ably assisted by two of our members – Terry Heiler and Alan Stevens. A comprehensive viewing of many parts of the scheme;- the intake from the Rangitata River, (including the trout diversion race), border dykes, the very large Carew storage ponds (I will never know how they laid the liners in Canterbury winds), the farmers’ turbines, and smaller power schemes generating electricity to help run pumps on farms, the technology which automatically regulates the canal flows by remote adjustment, and the number of large pivot irrigators, the increase in soil depth on the lighter Lismore Gravels, due to increased grass root growth, and so much more.

The Rangitata Diversion Race (RDR) intake. The stone wall in the Rangitata river diverts water to the intake (under the concrete columns. The water travels along a concrete tunnel (just visible) to the start of the RDR.

The Rangitata Diversion Race (RDR) intake. The stone wall in the Rangitata river diverts water to the intake (under the concrete columns. The water travels along a concrete tunnel (just visible) to the start of the RDR. The stone wall must be rebuilt after heavy rain and flooding. The amount of water that may be taken depends on the river flow, which is monitored by Environment Canterbury. The maximum take is 16.8 cumecs (cubic metres per second).

Start of the Rangitata Diversion Race (RDR). The is the end of the concrete tunnel from the river intake.

Start of the Rangitata Diversion Race (RDR). This is the end of the concrete tunnel from the river intake.

The fish diverter at the start of the RDR. A pipe with holes is laid diagonally in the race. Air bubbles and sound generated by vibrating membrane guide the fish to a small diversion race that diverts a small portion of the water back to the Rangitata carrying the fish.

The fish diverter at the start of the RDR. A pipe with holes is laid diagonally in the race. Air bubbles and sound generated by a vibrating membrane guide the fish to a small diversion race that diverts a small portion of the water back to the Rangitata carrying the fish. You can see the row of bubbles from the centre-left of the picture.

RDR sand trap. A bend and widening in the race causes the water to slow and drop much of the sand in the bend. Every day or so the sluice gate (visible top-right) is opened to flush the sand back to the Rangitata. Less the sand in the water means less wear on pumps and the power station that use the water.

RDR sand trap. A bend and widening in the race causes the water to slow and drop much of the sand in the bend. Every day or so the sluice gate (visible top-right) is opened to flush the sand back to the Rangitata. Less the sand in the water means less wear on pumps and the power station that use the water.

Parts of the RDR fall relatively steeply. A series of weirs remove the energy from the water to reduce scouring.

Parts of the RDR fall relatively steeply. The scheme has an overall fall of 300m. A series of weirs remove the energy from the water to reduce scouring. This weir automatically controls the water flow by adjusting gates based on the water level measured downstream.

Two of the Carew Storage ponds. Three ponds, covering an area of 150ha, store up to 6.1 million cubic metres (61,000,000,000 litres). It increases the reliability of the Mayfield Hinds Irrigation Scheme by supplying water when wtaer taken from the Rangitata has to be reduced. The entire area of the ponds is lined with HDPE plastic that is welded into a continuous sheet.

Two of the Carew farm storage ponds. Three ponds, covering an area of 150ha, store up to 6.1 million cubic metres (61,000,000,000 litres). It increases the reliability of the Mayfield Hinds Irrigation Scheme by supplying water when water taken from the Rangitata has to be reduced. The entire area of the ponds is lined with HDPE plastic that is welded into a continuous sheet.

Some key facts of the Mayfield Hinds Irrigation Scheme

  • Delivers up to 16.8 cumecs from the Rangitira Diversion race (RDR)
  • It is the largest privately-owned scheme in NZ serving 36,000 hectares
  • The RDR is a 67km canal delivering water to 4 irrigation schemes with hydro-generation at Montalto and Highbank. Three of the schemes are:
    • Mayfield/Hinds scheme between the Rangitata and Hinds rivers
    • Valetta scheme between the Hinds and Ashurton rivers
    • Ashburton/Lyndhurst scheme between the Ashburton and Raikaia rivers
  • First water was delivered to the scheme in 1947
  • The scheme was purchased from the government in 1990 and is now a co-operative company
  • Today 90% of the land is spray irrigated and variable flows are delivered to on-farm ponds
  • 3.5mm/day allocation is subject to river restrictions in the season 10 September to 9 May
  • 320km of open channels with a fall of 300m across the scheme
  • The scheme is continuing to modernise with telemetry and automation
  • There are 140 farm ponds averaging 40,000 m3 capacity.



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Food Appreciation groups talks edible weeds

On Tuesday October 13th the Food Interest Group had their monthly meeting and our topic for discussion was ‘Edible Weeds.’   By the end of the meeting I had a far greater appreciation of these humble little plants who truly are the movers and the groovers of the plant world.

There was a lively debate on what actually constitutes a weed and I am not sure that we ended up with a definitive answer but some of the proffered definitions I rather liked are as follows:
  • a weed is a plant whose usefulness to man has not yet been discovered.
  • and from a very philosophical Eyeore (friend of Winnie the Pooh); “Weeds are flowers too, once you get to know them.”

We had great presentations on a variety of weeds;  their nutritional and medicinal content, their growth habits and habitats, traditional uses by people both in NZ and worldwide, how they have impacted on our ecosystems, and their increasing use in the western world as a health supplement.   We also were lucky enough to have a large vase of fresh weeds collected locally that we were able to use to identify and taste the weeds if we chose to do so.

Some of the things I learned this month:
  • NZ has a pink native broom endemic to Marlborough.
  • bees have made possible the growing of domesticated monoculture crops.   The birds, animals and bugs that  pollinate weeds have not evolved to be able to pollinate large areas of plants quickly.
  • Cleavers (also known as biddi bids or sticky willy) can be used to curdle milk to make cheese.   Also, cleavers were the inspiration behind the creation of velcro which is so ubiquitous in our world.
  • Scientists have been busy in their laboratories trying to replicate the water repellent properties of nasturtium leaves.
  • The large roots of dandelions were dried and ground during WW11 to make a coffee substitute and, in fact, you can still purchase dandelion coffee substitute at health food shops today.   The young roots can be dug up and roasted like parsnips and enjoyed as a vegetable.  The leaves can be eaten in salads or steamed and the flower petals can also be used in salads and if you are keen, a very fine dandelion wine can be brewed.
  • Edible weeds are an essential food source for bees and butterflies so leaving some weeds in your garden makes good ecological sense plus gives you the pleasure of watching these creatures flit about amongst your plants.
  • Edible weeds are multi-talented.  Not only do they provide you with numerous vitamins, minerals and anti-oxidants but they are also brilliant at alleviating or reducing many symptoms of disease or trauma and even help to cure some ailments.
Finally, a few of our wild card items for you to ponder on.
  • 1 in 3 bites of food come from a pollinated plant.  (Isn’t that a good reason to look after our ecosystems.)
  • Mosquitoes are attracted by CO2 so that is why you need to use you mosquito nets at night when you’re sharing the same holiday resort as  a mosquito.  As you lie there quietly sleeping, (which is when the mosquitoes are at their liveliest! ), breathing in O2 and breathing our CO2, it is like a siren call for them to come and bite you.   If you were a plant however, they would not be nearly as interested in locating you as plants largely release O2 at night and CO2 by day (when all the little mosquitoes are tucked up in bed sleeping off their nightly raids! )
  • Back in the day when we were all a lot, lot younger, travelers often had to share a bathroom, and if you were lucky enough to have your own room there would only be a single power point in it at best and certainly no hot water jug and packet of biscuits for when the munchies hit.   But the clever traveler could purchase a clever gadget with an element attached that looks remarkable similar to the one you have in your electric kettle.   They could then attach this to a mug of water (no doubt filled from the tap in the shared bathroom) and voila, within a couple of minutes you had boiling water for a nice bed time cuppa.  Mind you, I am pretty sure that Health and Safety would never approve it under today’s regulations – it did look rather dodgy.

Our next meeting will be on Tuesday November 10th and we will be talking about fungi.   To join the group or make an inquiry please contact Pauline from the food appreciation page.

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Food Appreciation Group talks coconuts

Tuesday 8th September was the date of the 2nd meeting of the Food Interest Group and what an interesting and fun meeting it was. The joy of no longer being in the flush of youth means we are all full of life’s fascinating facts and experiences.

After a brief review of the previous meeting we moved on to our topic of the month which was “Coconut”. Thank you to Sandra who shared her insights in the production and marketing of coconut oil with us. Her details of the industry and the personal vignettes she added made it come alive for us. Sandra has a knack for telling it in such a way that we almost felt like we were in the villages themselves looking at the coconut trees and seeing the villagers drying the copra and processing it for oil. Following on from Sandra’s talk was a generalized discussion on coconuts and what a diversity of knowledge we turned out to have. I learned that the coconut palms are shallow rooted and prone to tipping over in a cyclone, that the entire coconut plant is traditionally used in a wide range of items (food, clothing, mats, for building boats and houses, etc.). There is also a wonderful Fijian saying ‘Vinaka Vaka Niu’ which translates as “right as a coconut” and it is an honour to have this said to you as it implies you are a pretty good person who is well respected. It relates to the fact that the coconut is also very treasured by the village and every aspect of it is of importance to them. Don’t you think that is a lovely saying and how nice it is to have someone say that to you.

We then looked at an array of food products made from coconut and tasted some of them as well.  These are some of the items we saw –  coconut milk and coconut cream, coconut vinegar, coconut yoghurt, coconut syrup, 2 different types of coconut sugar, desiccated coconut, coconut chips, dulce de leche made from coconut cream and coconut sugar, coconut water, coconut oil and coconut butter.  Isn’t is amazing what a diverse array of products can be made from the coconut.

Each person also brought along to the meeting a ‘wild card’ item and I was so looking forward to seeing what everyone had. Let me tell you I was not disappointed – there was something new and different with each person. Here’s what treasures were presented:
– Glutease:  a supplement for people with some intolerance to gluten. It has enzymes in it which speed up and improve the digestion of gluten so any adverse symptoms the person may have had from ingesting gluten are decreased or alleviated although by how much is possibly tempered by a person’s level of intolerance. They are not suitable for coeliacs  but for others they may well make such a difference to your life.
– pictures and information on growing and eating bitter melons from someone who has had experience in growing them here in Christchurch. They apparently can be used to lower blood sugars although caution must be used by diabetics when eating them for this reason. They are a well loved vegetable by many Asian communities.
– A book by James Wong called RHS  Grow for Flavour.  If you are at all interested in growing food then beg, buy or borrow this book. I know the Christchurch library has it in its system and it is well worth ordering for its wealth of easy to read notes and very beautiful pictures which will make you feel like abandoning everything and head straight out to the garden to plant something.
-A cake.  But this was no ordinary cake.  It had some very special features.  Firstly, it was made by Alan who had never ever baked a cake before! And what a success it turned out to be. I think he may have missed his calling as a baker.  Secondly, it had, as part of its ingredient list, both coconut oil and desiccated coconut and of course this tied in with the coconut topic of the meeting.  Lastly –  it was a nod of tribute to Queen Elizabeth who was about to become Britain’s longest serving monarch.  The cake is called a “Queen Elizabeth Cake” and although it was actually created for ‘The Queen Mother’ by the Canadians, the name is appropriate and it is still keeping it all in the family isn’t it.  It was used by the Canadians as a fund raiser and many a cake was sold to fund numerous causes dear to the hearts of many community groups. Why don’t you look up the recipe and make one for yourself – you won’t regret it.  It is full of lovely dates and walnuts, and coconut of course, but the thing that intrigued me the most and I had never heard of before was that, once the cake had been cooled and iced, it was put back in the oven under the grill to colour and caramelize the icing.  I wonder how many people you know who have done that.
– a very solid rolling pin made from an old fence post complete with some nails still in it.  It was a very heavy dense wood which no one could identify but we all agreed its weight would make it good for flattening things.

Our next meeting is on October 13th and we are going to be exploring ‘edible weeds.’

If anyone wishes to join the group we still have a couple of spots left.   See the Interest Group page on the Ellesmere U3A website for details of joining.

Finally,  if anyone is interested in both music and coconuts, check out this song written by Harry Nilsson.  It is called “Put the Lime in the Coconut” and is one very zany song!

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Another cycling trip

Diane Mavromatis, Lois Prebble and Tom Cholmondeley after their trip.

Diane Mavromatis, Lois Prebble and Tom Cholmondeley after their trip.

Four keen members of the Cycling group of U3A Ellesmere went on another trip today. We peddled into a head wind most of the way from Lincoln to Halswell where we stopped for afternoon tea. It was easy going on the return leg with a tail wind. At 26.1km, it wasn’t the longest trip we had. That was the 36km trip to the Blue Duck cafe near Motukarara.

Maps of the last five trips

Maps of the last five trips

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A tour of Lincoln University art collection

The Natural History Group combined with the small Art Appreciation group on Friday 14 August 2015. They had a tour of the Art at Lincoln University, and also learnt about the history and future development. The convenor, Lena, was told that they had a very good collection of Art (yes it is of National Significance), but she had no idea of the volume and range, featuring many well known artists, and the pieces in the collection were also very visible inside and outside many buildings. This was a fascinating tour, hosted by Alison Gardner, and we didn’t see all of the art either. Unfortunately it was a very cold day, which meant some members were unable to come. However Ann Collingwood intends to take the Art Appreciation group there again, so there will be another opportunity.

The Natural History group will tour K&L Flower Growers in Days Road on Thursday September 10th. They have won awards for their innovative development of efficient energy use. An email with further details will be sent to members of this group.

Visit the Natural History group’s page.

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