Mentgen’s mother, Laura Mentgen, who is also a member of the Singing for Supper board, said that her son had tried to do more, but that by returning to school, being involved in various activities and COVID-19 making events difficult, she did not. have many opportunities.
However, he did manage to win a HydroZen charity prize. Michael Moravec of HydroZen and Bluffs Physical Therapy said the team at HydroZen wanted to do a fundraiser for a local charity but couldn’t decide who to give it to.
“I talked to my wife about (it). I said, ‘I want to give something to charity, locally.’ And there are lots of charities we’ve been to, and, you know, so who do we pick? “
So they let the public decide. From December 14th to December 24th, HydroZen donated $ 10 of each float to this fund, and they asked people on Facebook to comment on their votes for which local charities to donate to.
“So, we started getting some votes, and I was like, ‘Oh, that’s good charity. Oh, that’s a good charity, ‘you know, it’s great that people vote because I don’t know which one to pick, “said Moravec.” When I look around and I’m like, I couldn’t be happier giving it to 501. (c) 3 that John made. So, pretty cool, pretty proud of this lad too. “
Next up for Mentgen’s Singing for Supper are the food drives he is planning in the Gering and Scottsbluff Public School districts. The idea is that every school has items to bring; For example, students in one high school bring granola bars, elementary students bring peanut butter and so on. The Mentgen is trying to get a list of items needed by the Cat and Pup Pack program to determine which items can be brought to school.
2020 is, for lack of a better word, a doozy. Things change dramatically, quickly, and many of us spend more time in our homes than ever before. But one thing that also matters is that we are adopting some new kitchen habits, healthy habits that support ourselves and our environment.
Some of the big things that determine our shift in attention to food this year? Be self-sufficient and make the most of our ingredients: produce less waste, more kitchen projects and lots of learning. Of the things we tried in 2020, there are actually a few that we hope to bring to the New Year:
A premier restaurant in Louisville’s West End is thanking the community for yet another successful year of holding a Christmas Day dinner giveaway. The “Great Momma’s Soul Food Christmas” has been going on for the past 14 years, but it is the first year that it has experienced some challenges related to monetary donations due to the pandemic. Sheryl Fox said after the WLKY segment aired, informing viewers that the show’s donation was low, local communities and businesses stepped up and answered the call with Christmas magic. “We met and exceeded targets,” said Sheryl Fox, restaurant manager. “We are very grateful to be able to do this today. We can even adopt about 20 families to feed. ” Participants and event volunteers were already early, even though the event only started at noon. People endured the cold and started lining up in front of the restaurant almost an hour before the food was prepared. Volunteers cook, sort and package meals from 7am on Fridays. For those unable to attend in person, restaurant volunteers bring the holiday spirit to their door. “We’re sending it to some senior homes,” said Fox. “They can’t leave because of COVID, or they can go home for the holidays.” The Christmas meal consists of fried chicken, grilled chicken, minced meat, pork chop, sweet potato, mac and cheese, and green beans. Participants will also receive a desert and a fruit bag. Community members who have been volunteering for years said the event means a lot more with all that is happening in 2020. “When you think about the climate with Covid and the lost jobs, you are blessed to be a blessing,” said David Johnson. “It’s just a reminder that I’m doing the right thing by volunteering.” Christmas is the season for giving, and with hundreds of people expecting food, event organizers said they were grateful to be able to feed everyone who was in line. “The Bible says God loves cheerful givers,” said volunteer Wendell Lewis Sr. “So, we came to help Big Momma give to the community, which we know is very much needed, especially this year.” Soul Food Kitchen Big Momma will be closed until after the new year.
LOUISVILLE, Ky. –
A premier restaurant in Louisville’s West End is thanking the community for yet another successful year of holding a Christmas Day dinner giveaway.
“Big Momma’s Soul Food Christmas” has been going on for the past 14 years, but this is the first year she has experienced some challenges related to donating money due to the pandemic.
Sheryl Fox said after the WLKY segment aired, which told viewers that the show’s donation was low, local communities and businesses took action and answered calls with Christmas magic.
“We met and exceeded targets,” said Sheryl Fox, restaurant manager. “We are very blessed to be able to do this today. We were even able to adopt about 20 families to feed.”
Participants and event volunteers were already early, even though the event only started at noon. People endured the cold and started lining up in front of the restaurant almost an hour before the food was prepared. Volunteers cook, sort and package meals from 7am on Fridays.
For those unable to attend in person, restaurant volunteers bring the holiday spirit to their door.
“We’re sending it to some senior homes,” said Fox. “They can’t leave because of COVID, or they can go home for the holidays.”
The Christmas meal consists of fried chicken, grilled chicken, minced meat, smothered pork, sweet potatoes, mac and cheese, and green beans. Participants will also receive a desert and a fruit bag.
Community members who have been volunteering for years said the event means a lot more with everything that’s happening in 2020.
“When you think about the climate with Covid and the lost jobs, you are blessed for being a blessing,” said David Johnson. “It’s just a reminder that I’m doing the right thing by volunteering.”
Christmas is a season for giving, and with hundreds of people expecting food, event organizers say they are grateful to be able to feed everyone in line.
“The Bible says God loves cheerful givers,” says volunteer Wendell Lewis Sr., a volunteer. “So, we came to help Big Momma give to the community, which we know is very much needed, especially this year.”
Big Momma’s Soul Food Kitchen will be closed until after the new year.
The traditional British treat of roasted turkey and plum pudding may once dominate the Australian Christmas table. But as our population becomes more diverse, so does our menu.
While some may mark the day with a gingerbread cookies and others a Panettone, now will be a rare home where shrimp and a bowl of cherries do not appear.
But how did this distinctive Australian Christmas spread begin?
The uniqueness of preparing roasts and puddings in the high summer amuses the colonials. In many ways the absurdity is celebrated, represents the emerging Antipodean identity ambiguity. But soon there were calls for innovation.
In 1907, Henry Lawson described a “sensible Christmas dinner” in one of his short stories, celebrating a festive feast where all the food was cold.
Billy’s wife and sister [were] fresh and looking cool and cheerful, instead of being hot and brown like most Australian women roast themselves over a blazing fire in a hot kitchen on a hot day, all morning, to cook hot plum pudding and red roast beef – hot, for no other reason than their grandmother used to cook hearty Christmas dinners in England.
Festive fruit cornucopias
From the late 19th century, a new tradition of celebrating summer developed. Tropical fruit and rocks become growing in popularity as a seasonal addition to festive events.
While the heady scent of mangoes and piles of pomegranate cherries must have seemed overwhelming to migrants accustomed to Yuletide’s winter, the emphasis on fruit is far from new – fruit has long played a part in Christmas in England.
The sheer use of dried fruit – a luxury imported from the east – supports the status of celebration of traditional favorites such as plum pudding and chopped pies. Oranges and apples appear on stockings Victorian children and as decorations on trees.
In Australia, an abundance of color fits perfectly into the Victorian tradition with festive window displays, and wholesalers compete to wow the crowds with fruit and floral cornucopias.
In 1890, The Daily Telegraph reported on the Christmas Eve spectacle at Sydney’s King Street Arcade:
a huge collection of beautiful flowers at the florist and a fabulous fruit bed nearby – heaps of oranges, lemons, mangoes, pineapples, apricots, nectarines, peaches, plums, cherries, red and white currants, grapes, gooseberries, and fruit other – decorated with Christmas bushes makes for an image worth visiting to see.
The mango box became a popular gift, so prevalent that, in 1945, he became a columnist for the Rockhampton Morning Bulletin reproach:
if we get another Christmas box filled with mango, pineapple or watermelon, I’ll scream.
In the 20th century, the popularity of tropical fruits at Christmas was supported by another modern festive classic development: pavlova.
Rising in popularity in the decades after his fairy tale “invention“on the one hand Tasman or the other (debate for another time), in the 1940s it was promoted by women’s magazines, newspapers and cookbooks as alternative to pudding.
If the traditional pud is to be eliminated, the rival needs its own mythology. Pav is more than just a worthy contender, and in December 2017, the Australian recipe looked for pavlova far exceeded looking for pudding.
It comes out with the meat and with the fish
Seafood binge is a definitely more recent phenomenon.
In contrast to other parts of Europe, after the 16th century Reformation in England, the seafood associated with Christmas Eve as a traditional Catholic day of fast declined, and the festival became clear. flesh-oriented affair.
Fish had no definite role in the menu the British brought to Australia, where roast poultry, beef and ham dominated the Christmas table for nearly 200 years.
Real change did not start until the 1980s, more rapidly in the 1990s, as the development of an Australian culinary identity increased confidence and embraced new flavors. Post-war migrants, especially from the Mediterranean, also changed shape: bringing with them not only their seafood traditions, but also lessons in the arts of cooking and eating fresh.
In 1994, the Sydney Fish Market started their 36 hour seafood marathon.
From 5 a.m. on December 23 to 5 p.m. on Christmas Eve, the market sells fish, squid, shrimp and oysters to around 100,000 buyers.
Last year, A $ 1.4 million spent over 36 hours – an estimated 700 tonnes of seafood, including 130 tonnes of shrimp.
More than a century ago, Henry Lawson was in awe of the innovation of cold, seasonal spreads. Today, it’s fair to say the shrimp and mango have done well and really found their place on the party table as a quirky Australian Christmas signature.
Madeline Shanahan is an honorary adjunct lecturer at the University of New England. This article was originally published on The Conversation.
Air New Zealand’s executive staff reshuffle continues, with an internal appointment as head of HR to replace Joe McCollum.
McCollum began working for the airline in April and during his time over 4000 staff have been fired due to the airline’s devastating effects of Covid-19.
Nikki Dines will be the next chief people officer from February 1 next year facing one of the airline’s more challenging jobs. It has for years been seen as one of the top places to work in the country and builds strong working relationships with unions – but relations with cabin crew groups, in particular, have suffered severe damage this year.
Dines has been with Air New Zealand since 2013 and has held various roles on the people, airport and pilot team.
This includes leading Air New Zealand’s pilot group as pilot general manager and his more recent role as person general manager – corporate experience, revenue and employees.
Chief executive Greg Foran said Dines had built a proven track record over the past seven years and was highly respected for what he had accomplished in his various roles with the company.
“Nikki is considered an outstanding leader with extensive airline knowledge and experience. His promotion into the role is a tribute to the depth of talent we have within the airline.”
Dines has LLB (Hons) and BA qualifications from the University of Auckland and, prior to joining Air New Zealand, was a LangtonHudsonButcher partner. He worked as an employment attorney in New Zealand and the UK for over 15 years.
An entry on the NZ Health IT website said he was leading 1,150 jet pilots.
The site says in her role as pilot general manager, she and her team are implementing several initiatives focused on increasing the gender diversity of pilots and creating a more inclusive culture, including external strategies to promote aviation as a career for women.
New Zealand Airline Pilots Association president Andrew Ridling said over the past five years pilots had developed a strong working relationship with him.
“He will be an absolute asset to the organization and Greg Foran in that role. Neither Nikki nor Richard Thompson [new CFO] are two great additions to the Air NZ executive team, “he said.
Dines will replace McCollum who will soon complete his fixed-term agreement and will leave the company in February to resume consulting practice. He is the founder of Joe McCollum Associates and worked at Spark before.
“I would like to thank Joe McCollum, who has played an important role in helping Air New Zealand overcome the Covid-19 crisis and in getting us ready to take advantage of the opportunities ahead,” said Foran.