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$10 FOOD REVIEW Formosa,The Good Earth, Ozone Café, Green Acorn, Sushi Station, Fluid GIG


PRESIDENT Over the past few weeks we have heard a lot of speculation regarding what was going to be announced in the government’s 2012 budget. Well fellow students the government announced the 2012 budget last Thursday and this is what is going to affect you as tertiary students; • The repayment rate for student loans is increasing 20% from 10 cents in every dollar to 12 cents.


• Removing the voluntary repayment bonus from the student loan scheme • Keeping the parental income threshold for student allowances the same until 2016 • Limiting the number of courses students can borrow for in one year to two effective full-time students (EFTS) • Removing eligibility for student allowances for postgraduate study (level 8 and above) These changes are going to in some way affect every student on this campus. What is your opinion on the latest government changes to student loans and allowances? Email me on On a slightly happier note I would like to congratulate our women’s rep Alena Plaksina and the OPSA team on the wonderful efforts of organising the Pink Ribbon breakfast last week to support breast cancer. A huge thank you to those who came and enjoyed the feast! We hope to see you at the next food event which is the Cultural Food Festival which will be the 7th of July – keep your eyes open for more details!

EDITORIAL Dear Reader, Welcome to the $10 Food issue! Lots of food related goodness herein, from some creations by Otago Polytechnic Culinary Arts students, to an article about community gardens. Basically, FOOD. In terms of more serious fare, the Government budget has just been announced. I won’t rehash the implications for students – Rebecca covers this in her column. Suffice to say it’s not looking great. The changes to student loans and allowances have resulted in protests in both Wellington and Auckland. What’s even more outrageous is that in response to the protest at the University of Auckland, Bill English stated, “Yes, there’s a protest movement out there, but who’s really listening to them?” Um… isn’t that your job? Yours sincerely,

Rebecca Hohaia, OPSA President Credits: Editor – Kari Schmidt Head Designer – Mark Baxter Design – Dave Strydom Words – Andrew Oliver, Amanda Ede, Lena Plaksina, Emily Menkes, Zehavit Darlington, Katherine Strange, Sarah Strange, Alicia Mee, Rebecca Hemmings, Scott Lord, Kate Kempthorne, Liz Christensen, Farryn Crawford, Nick Keen, Robyn Joynt, Kari Schmidt, Rebecca Hohaia, Leoni Schmidt, Richard Girvan

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Kari Schmidt Editor Technical Advertising Published by OPSA Copyright (C) OPSA 2012 A member of ASPA

OTAGO POLYTECHNIC RAGING SUCCESS By Emily Menkes The Otago Polytechnic is currently at the apex of its fiscal performance, with its value being recognized in a recently published economic impact report. According to this report, OP has added almost $1billion to the New Zealand economy, enough to support almost 2460 fulltime equivalent jobs throughout the country. “Such a large contribution overwhelmingly supports the high economic importance that the Otago Polytechnic has on both the Otago and national economies,” business

analyst Michael Nol said in the report. Adding to the good news, the Otago Polytechnic’s own annual report, released last week, showed that its operating surplus from last year was the highest ever, at $3 million. This was 16% more than the budgeted surplus and 48% greater than the 2010 surplus of $2.26 million. Part of these successes can be attributed to the shift in focus to fulltime degrees and good financial management, stemming from initiatives such as its push for increased supply chain efficiencies.

The Polytechnic’s financial performance resulted in the institution being given a “low risk” rating by the Tertiary Education Commission (TEC). Otago Polytechnic’s chief executive Phil Ker has also pointed to a move towards students designing their own degrees, adopting an idea that is growing in popularity overseas. This concept will facilitate the “open learning” that Polytechnics are reputed for, which is believed will aid OP’s continuing lucrative performance.

Find us on Facebook and Twitter Find out the latest news, events and student deals here

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FOR THE LOVE OF FOOD Slow-cooking, Community gardens And food in general

In what has turned out to be an overly busy and stressed life (I hate to complain about it, but there it is), I often find myself rushing the cooking process. I don’t make food with love. It’s a task I have to complete, more often than not an annoying irritation in a too-full day. But that’s not how I want to approach food. Firstly, taking the time to prepare a meal can be a meditative process. We lose ourselves in the practical domesticity of the task, distinct from the intellectual abstractions we’re usually pre-occupied with. So too, a lot of the time we have very little sense of how our work is being received or what impact it’s having on the world, if any. But when you make a meal you have an

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immediately tangible product that manifests itself from your efforts, and one that usually elicits relatively immediate feedback. Secondly, food nourishes us. There’s satisfaction in preparing a healthy meal, something I know will provide for me and others. In fact, it’s almost a sensual experience. Eating is such a basic, carnal instinct, much like sex. And for both it seems, so much of really enjoying these fundamental pleasures is abandoning the guilt, neuroses and fear that surrounds them. In a larger sense it’s really about embracing life, and everything it has to offer. Food brings us together. It’s a social experience, something that connects us. This is where community gardens come in. These are public spaces where we can come to both plant and take food, providing for

our collective sustenance. The OP community gardens, located off of Habour Tce, are one such example. The Farmers Market (located at the Railway Station on Saturday mornings) is another place where we can buy local, organic and free-range produce, as well as being a location where we can come to socialise and enjoy food together. In fact, the way I’d like to approach food seems to be the way I’d like to approach life; something akin to the Slow Movement that began in 1986, a recovering of slowness, reflection and connectivity in life. And of course a Slow Movement would necessitate slow cooking – slow, rather than fast food. An approach to food that reconnects us to all the reasons we live and breathe and work in the first place.

FRUITY WEDDING CAKE beyond the rainbow

Our political environment at the moment is stacked slightly against us. We’ve got a centre-right parliament that doesn’t outwardly oppose queer* rights, but won’t take any initiatives to support them. We’ve got John Key as PM, who now says he’ll support a Marriage Equality Bill to its first reading, even though he opposed Civil Unions back in 2004; and on the fringe we’ve got John Banks, a man who last time he was in Parliament voted to oppose Human Rights legislation in its entirety because it contained provisions to protect the rights of gays (though Bank’s position in Parliament is looking quite tenuous, so hopefully we won’t have to deal with him for much longer). The question of marriage equality is at an interesting

place in Aotearoa. We have Civil Unions, so the legal need isn’t pressing — although CUs don’t confer adoption rights (that’s separate legislation). But granting full marriage equality does two things: Firstly, it’s become a symbolic proxy for our rights as a whole. There wouldn’t be so much opposition to the idea if everyone thought that queer* people were equal in rights and dignity. Secondly, many people consider marriage to be an important way to recognise and celebrate relationships in our culture. Denying same-sex couples that right suggests that our relationships are not worthy. Creating a new institution of Civil Unions but not granting us marriage, sets up a kind of separate-but-equal environment — as Ellen said “we’ll give you a seat, but you can sit at the other table.” Civil Unions had to include straight couples, because

otherwise the legislation would have been in breach of the Human Rights Act. Strangely, that right is not afforded to us with marriage. If they don’t apply the Human Rights Act consistently to something as simple as marriage, what do our rights really mean to them? Now, Civil Unions are supposed to be a great secular humanist alternative to marriage, free from patriarchy, dogma and superstition, and there are many people, myself included, that would prefer everyone use them instead. But there are many, many people who don’t want that, and it’s not my place to tell them it’s good enough. There’s a Private Members Bill being placed in the ballot, but it has to be drawn. And I fear that the current Parliament is stacked to the wrong wing of the House to be of any use. Richard Girvan

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“Officers Shoot Naked Man Eating Victim’s Face” By Andrew Oliver

A US police officer fatally shot a naked man who was chewing on the face of another man in downtown Miami, police and witnesses say.” Yahoo News 28/5/12

I’m fat and bloated and a little drunk. I can barely see, let alone cope with my minimal workload or my friends and family all teeming with health and success. But when I read a headline like this, when I see that there is some bare-assed bastard gnawing off the chin of off some Floridian gangster, I know that there is hope for a guy like me. I, after all, don’t do that shit. It was only coincidence this horrendous event occurred on the day my article was due for Gyro (three days late = due), write a piece on sensory perception of food, I was asked, eating in the dark, eat with your hands etc., they suggested. I instead immediately organized an eating contest between the two roughest bastards I knew, Dunedin’s version of Kobayashi and the Bear (if you haven’t seen this check it out at com/watch?v=HgqbCq_sxmo). My Kobayashi was offshore fisherman Ricky Fife, and my Bear, Downer road-crew foreman, Shane Wild. These men were no joke and they’d both proven themselves previously in national eating contests. My idea was as simple as it was misguided; provide insane amounts of free food and encourage them to eat it at a world record pace in front of a camera in the interest of a good story. What I got was something closer to the beginning of the Usual Suspects, there are some men you just don’t put in a room together…. Contest One consisted of nothing more special than 8 XL Dominoes cheese pizzas. My partner Sarah baked the 150 chicken nuggets that were going to be up for contest 2 and I started peeling the several dozen eggs which I’d foolishly nominated myself to eat for contest 3. Whether you’ve ever watched a professional bout or not,

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there is an anxious electricity that passes through the air of a food eating contest, the same as with an Olympic high-dive or a Fiftymeter sprint. As the clock ticked down to Go-time I nervously sketched the existing world championship times up on the kitchen wall, Pizza = 6 XL in 15 min, Nuggets = 80 in 5 min, Hardboiled eggs = 65 in 6 min. I was hoping for either a new world record or some kind of insane projectile vomiting. I wasn’t disappointed on either front. Shane ‘The Hulk” Wild started with the pizzas, Ricky “Fuck Dog” Fife took on the nuggets, and I meagerly undertook to consume the boiled eggs (or at least started to), in an impotent attempt at recreating my favorite movie scene where Robert Redford eats fifty eggs in a prison dare in the movie Cool Hand Luke. 8PM Ricky ‘Fuck Dog’ Fife: Time to Beat: 6XL Pizzas in 15 Minutes. Beers consumed: 6-7, food eaten during the day, steak and mash for brunch. Ricky started off slow, more interested in getting his photo taken and whether the light was making his face too shiny, but once the first pizza went down (3:34) we started putting the pressure on and he changed into Fuck Dog: Pizza Eating Creature… I don’t know whether the pizzas they use for the Guinness book of world records are really that big or Ricky was really that fast but by halftime Ricky was exactly halfway through his fourth XL Dominoes Cheese Pizza. This was well ahead of schedule and also sickening to watch as he rolled slice after slice into grotesque tubes and pile drove them into his face-hole, smacking his lips and throwing up gang signs with his free hand. 8:13pm Thirteen minutes later Ricky had lost the attitude but was still going strong. His valiant flair had turned into a contorted snarl, barely holding back several half spews and his likely soiled jeans had been unbuttoned and unzipped. We all smelt defeat, but this only fueled Fuck Dog further, when we shouted his final 60 second count down out he started to ball chucks of pizza up into his fists like a mad man and shove them into his sauce stained mouth calling out in loud chirps like a South American prairie dog. By the time Sarah called time and we could unpack his balled up hands, we had counted up the official result. Ol’ Fuck Dog managed to eat 6 XL Dominoes Pizzas and ONE WHOLE ADDITIONAL SLICE in 15 minutes! This was, in fact, a new world record.

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8:30 Shane “The Hulk” Wilde: Time to Beat: 80 Chicken Nuggets in 5 Minutes. 7-8 Beers consumed: Roast Beef Sandwich for lunch. We put out the initial tray of 50 nuggets and an assortment of sauces, which Shane scoffed at as he took a confident swig from his beer and rolled his head in a slow circle on his hairy shoulders. Shane started off like a wolverine, inhaling stacks of nuggets like they were M&M’s. Ricky’s antagonistic gurgling noises from the chair in the corner did little to slow Shane who pumped his way through the first 50 nuggets with aplomb, but surprisingly hit a wall on the next tray. 8:34ish At this point The Hulk was starting to look sheepishly at his new platter and then continuously ask what time it was - the sure sign of a loser, or so we thought… While Ricky continued to curdle in the corner, foaming at the mouth and cursing randomly at the DVD player we focused our attention on Shane who was bearing down on the final seconds with no hope of meeting the 80 nugget quota, but then something miraculous happened. As Shane seemed to struggle through the final minute he waved to us to bring in the other nuggets, which we did, then the leftover pizza which Ricky hadn’t finished. THEN, only a few minutes over the official world record and after consuming over 100 CHICKEN NUGGETS AND 1 XL DOMINOES PIZZA, Shane ‘THE HULK” Wilde asked for the boiled eggs. Supplied with fresh brews and a white ceramic bowl of poorly shelled hardboiled eggs he took focus on Ricky, popping each egg into his mouth like a shot of spiced rum, holding his bloodshot gaze on Ricky’s swollen face. Something was happening here, a strange ethereal challenge was being laid out. Ricky may have beaten some world record, some digits stored on paper in some book, but he hadn’t yet beaten the Bear. Kobayashi had yet to truly taste victory in battle, and he knew it. Catching Shane’s death stare Ricky crawled over the back of the couch like some sort of deranged fruit bat and unrolled himself into a chair across from Shane who had just put his third hard boiled egg away. By this time anyone sober or normal had come and gone and I was left in a daze of Aderol, chardonnay and sheer disbelief to witness what would become known as Vomagedden...

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Snow White & Food I am a student at Otago Polytechnic in the first year of my Culinary Arts Bachelor. The next assessment we have involves designing and creating a dessert based on a fairy-tale. There are some awesome ideas and we are strongly encouraged to try crazy things and push our creativity beyond our current limits. This way of thinking led me to invent a poem about my fairy-tale (Snow White) and potentially use it when I serve my final dish. When you think creatively it’s quite normal to end up looking at something with all sorts of different viewpoints and to develop emotive connections to characters. I have always had a small problem with snow white just ditching the dwarves, so the poem followed quite naturally. Kate Kempthorne View Kate’s poem on the Gyro Facebook page (‘Gyro Zine’)

Metaphorical soup for the soul It is definitely winter. Every day seems to be getting darker, colder and shorter. And for those of us who are fresh arrivals to the south island that darkness seems to creep in, it takes over, it darkens the soul, it slows our movements and could possibly make some of us feel the need to hibernate, to crawl into our caves and immerse ourselves in any possible comfort. My last four winters in this town were well wasted

under the duvet feeling sorry for my self, feeling negative and hateful. I was letting the weather get to me, overtaking the core of my being and between life commitments, study and work there was not much joy left within me. It was when I had close encounters with friends who fell into deep depression that I began to see where this negativity could lead to. A friend of mine who comes from Africa once explained that there is no depression in Africa; when you wake

up you are thankful that the mosquitoes didn’t give you Malaria. Many people in New Zealand suffer from depression; I have no intention of boring you all with statistics, however I strongly believe we should all be aware and take good care of our inner being, keep positive, keep warm, keep busy, keep well, take care. Zehavit

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$10 RECIPES CARROT SOUP Ingredients: 5 carrots 2 potatoes 2 onions Garlic (as much as you like) Ginger (ditto) 1 can Coconut Milk 4 cups Water or Vegetable Stock 2 tbsp vegetable oil 1 tsp paprika 1 tsp turmeric

Method: 1. Heat vegetable oil in pot. Add onions and cook until they’re translucent. 2. Add chopped up carrots and stir the mixture for about 6 minutes. 3. Add chopped up potato, ginger, stock and coconut milk. Let the mixture come to a boil for about 5 minutes, then reduce the heat and add all the spices (plus salt and pepper to taste). 4. Cover and simmer at a low temperature until the potatoes are soft (about 20-25 minutes). Puree the soup - I use a handheld blender, which most flats should have (it’s the one you use to whip cream with when you’re too lazy to do it by hand). Enjoy! Recipe credit:

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OFFAL In this day and age of instant gratification and pre-packaged popular meat cuts, we often overlook the more unusual or the slower cooking (and often much cheaper) parts of the animal. At the supermarket the other day I saw a man with a selection of fresh vegetables and some kidneys – he had a decent meal size portion and the price tag was one dollar. Kidneys and other offal’s are a very cheap source of protein and high in various vitamins and minerals. I have not cooked any offal myself but if you fancy giving it a try gives a good overview of the different types and some interesting recipes. Now, offal is a great cheap and healthy alternative, but so too are soups. It’s becoming winter now and, at least at my flat, we’ve been a bit soup crazed of late. They’re great as a healthy, filling and warming meal at the end of a long, cold day. But they’re also SUPER cheap. This carrot soup can be made for under $10 - it’s delicious and also really hard to fuck up.

Writing to Myself — as the Student I Once Was Prof. Leoni Schmidt Head: Dunedin School of Art Otago Polytechnic

Dear Leoni,

transferable skills learnt doing volunteer work.

I am writing to you as the student I once was. This letter reaches back in time to you over some decades and it’s meant to tell you how dumb and how smart you were back then. The world can be a hard and unforgiving place and this fact did not really register for you as you had never been exposed to real poverty, need and want by the time you became a tertiary student.You seemed to live in a dream world where people always got jobs after studying and never despaired during an economic recess. Opportunities to learn transferable skills were often lost with impecunity, with a mere wave of your careless hand and an arrogant toss of your hair.

Remember the time when teacher training was part and parcel of your arts studies? Instead of jumping at the opportunity, you dismissed it as ‘boring’. Many years later you came to love teaching but had to earn a teaching qualification the hard way – missed opportunity come back to bite you! Remember the time you were asked to volunteer your precious extra time as a postgraduate student to assist the editor of an academic journal and how you agreed with alacrity? Many years later you have yourself edited journals and reviewed for international journals –

Your years as a student provided the best context for learning as many skills as possible.You never knew exactly how these would benefit your career in later life. But, they do! Remember the long nights and weekends working the state theatre décor workshops in your first country? You may have forgotten those days, but it’s there you learnt about camaraderie and teamwork and loyalty to colleagues and all the many people skills which make one happy in a workplace. So, I’m writing to remind you of some of the transferable skills learnt while being a student. Now that your own children are tertiary students in Dunedin, remembering those times of ‘lost and found’ opportunities may help you to help them be smarter rather than dumber than you once were!

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iated assoc , s t p conce re d with technic we hey e u b y m .T l i s o t e P p b can tago once t c O I . h ’ c m d] su ro um … [an itiate ’ or ‘y students f , based on s N s o O I r g T ts 10 A t‘ o in an jus ulinary Ar ea under $ VE INSPIR o] asked t h t e r s C t I l AT ing e [a e mo dividuals. s CRE morn y wer can b Food ries and in creating a to utilise a rom… The les. f p to es th ome of with s tasked wi on of imag list to draw such exam to tr y s ents. n e e i y k o l s t t e w ou’r s stud recen en a “selec icted store Here are t age if y Culinar y Ar t p r v k i t c s g .” a b were d with a re or service by OP’s on the g e e work what’s n d i i h t ’s g v o a o r r y k p ac out G own p Check their



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Ration Book Inspired Morning Tea Liz Christensen, Farryn Crawford, Nick Keen, Robyn Joynt Our initial reaction to the image of a ration book was hard times, making do with what you have and stretching ingredients. We wanted to explore the creative cooking side of war-time food as well as the idea of sending a care package to your loved one overseas. From this we developed an idea of three parts to our afternoon tea; care package, bread item with a ration stamp incorporated and a classic kiwi element, perhaps along the lines of A&P shows. After further discussions within the group and with lecturers we decided to focus more on the care package idea. That it has been air dropped and fallen on a French pastry chef’s market stall. You will find his stall full of poppy macaroons, handmade croissants and delicious éclairs. In the care package from home there are the classic Anzac biscuits, Chocolate Fudge with Hokey Pokey Crunch and Fruit Cake Truffles. We wanted to air drop the parcel which is where the idea to drop a soldier with a note came from.

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Miner’s Box Alicia Mee, Rebecca Hemmings, Scott Lord, Kate Kempthorne We were given a picture of a miner, at work in a tunnel, as inspiration for our project.The ideas that stood out and ended up being a part of our final afternoon tea plan are as follows. Dining in the dark - it would be physically dim in the mines with no sun/ natural light underground etc. There would also be risks and dangers in the mines every day and we tried we tried to replicate that feeling of risk by not allowing the customer to see what they were eating initially. We did this by placing the food item inside a box that suggested a mine entrance – anything could be in that box – but you still had to stick you had in to get the food! The shape of the box was also reminiscent of the lunchbox carried by miners in past times. In terms of the food itself we decided on chocolate covered hokey pokey to emulate the rocks in the mines. We also chose to make a clanger, a Cornish pasty shape but with a half sweet and half savoury filling that miners used to take with them for lunch. This was encased in a folded over piece of puff pastry, giving it its signature half-moon appearance. The savoury filling that we decided on was a Bacon and gruyere cheese; good, rich fats, protein and flavour to keep the miners going, and our sweet filling was chocolate chilli brownie. Our reasoning; the brownie represented coal by its colour, which is an item that has to be mined and coal is used for fire, so we added the chilli giving us our “burning coal”.

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*INK & gYRo Presents The LINE-UP Submissions Dunedin Zinefest now open www.dunedinThursday 7thforJune OPSA Cultural Food Festival. 12-1pm, gold coin entry


MANAAKI BLDG HARBOUR TCE Every Saturday & ON Sunday. Free guided tours of Angels & Aristocrats. 2pm. Thursday 7th June

DUNEDIN ART GALLERY. Opossom - PUBLIC Electric Hawaii release tour, + Bic Runga, 8pm REFUEL21st May. Monday Audacious due Friday 8thsubmissions June

Kilmog, A Distant City w./ special guests Tuesday 22nd-24th May. TASTE Two FishMERCHANTS ‘n’ a Scoop. various times: 22nd @ 6pm, 23rd & 24th @ 7.30pm. 9th $40/$20. Saturday June

FORTUNE THEATRE. The Greyhounds (Chch) and Tiny lies (Chch), 9pm, $10, GLUE GALLERY Wednesday 23rd May til Saturday 26th. Seussical Saturdaythe 9thMusical June @ 6.45pm. $17.50/$12.50.

MAYFAIR THEATRE. Nadia Reid & Flora Knight with support from Matt Langley

*MAY (folk), 8pm, $10/$5 Thursday 24th May. THE NATIONAL Thursday Gig Night @ ft Astro Children, Nanny State and TLA. 5-7pm. free. Saturday 16th June DUNEDIN PUBLIC LIBRARY. Soundboy Tom & JBNaste (dnb/dubstep), 8pm, Free

COPA Thursday 24th May. The Black Seeds - Dust & Dirt Album Release Tour. $36. Saturday 16th June

SAMMYS. Somme With Shallow Grave And The Fuck Chairs (noise/

metal),25th 9pm May. Friday THE CROWN Acoustic Session ft Kate Grace & Marcus Turner. 12pm. free.


Flight Of The Tour of NZ, $55 (pre-sales) Saturday 26thConchords May. REGENT THEATRE Dr Lisa Beaven, Lecturer in Art History, La Trobe University, Victoria, discusses Renaissance & Baroque works in SaturdayAustralia 23rd June Angels & Aristocrats. 3pm. free. Deep South Punk Invasion: Cockney Urine, Suicide Bomb-

Medieval Feast Treat yourself to a selection inspired by our medieval past, including beer and cheese soup, baked sole, custard pie with candied fruit and mulled wine, cooked by Otago Polytechnic’s Culinary Arts students.

DUNEDIN PUBLICBastards ART GALLERY. ers, Silly Drunken (Invers), + locals: Scum Ham-

8th June, 6.30pm at the Technique Training Restaurant, Otago Polytechnic. Only $10 per person. Bookings essential. Phone 471-6870.


Lantern Makers & Carnival Helpers Wanted

mer, Infinite Sunday 27th Justice, May. Bazooka + heaps more, 9pm, $7 THE CROWN Dr Cecilia Novero, Dept of Languages & Cultures, University of Otago discusses Surrealist aspects in Boys from the Black Thursday 28th June Stuff. 3pm. free. Luckless Album Release Tour with Bond Street Bridge, 8pm, THE NATIONAL Saturday 2nd June. Left Or Right Buzzy Album Release Tour. $20. Tuesday 10th- July

SAMMYS. Illuminate Paint party, 10pm

EDGAR CENTRE Thursday 7th June. OPSA Food Festival. 12-1pm: FridayCultural 13th July


Blistering 23rd Tongues South Island Tour Saturday June. MUSICIAN’S CLUB Flight Of The Conchords Tour of NZ$55 (pre-sales) REGENT THEATRE. Monday 16th July

ReOrientation at Polytechnic Late July.Glue Gallery Art Auction, a fundraiser to cover the WWW.OPSA.ORG.NZ existing costs of this awesome space! If you’re interested in helping out you Gallery can joinArt Glue’s incorporated society, Late July.Glue Auction, a fundraiser to donate cover the some art costs or become friend ofspace! Glue and donate $5 a month existing of thisaawesome If you’re interested in to the Glue *JULY helping outrent. find Contact out from

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The 2012 Dunedin Midwinter Carnival will take place on Saturday 23 June needs volunteers. Roles include: Lantern Workshop Assistants, Giant Lantern Bearers, Procession Guides, Crowd Safety Team, Programme Distributors Call 477-3350 oe e-mail info@

#8 The $10 Food Issue  

$10 Food review, For the love of food, Gig guide, $10 Recipies, Fruity wedding cake, news, and more...

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