Monday, 30 May, 2022
SeniorsToday.com.au
Gwen’s warmest of welcomes
Savouring new role
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A drive to succeed From pie drives to trivia nights, a small group of women who run the Mater Private Hospital Redland Auxiliary are proving that age is no barrier when it comes to raising much-needed funds for the hospital. The group has raised more than $130,000 providing items such as patient chairs for a new oncology unit, a treadmill for the rehabilitation unit, and overnight chairs and beds for palliative care patients to have loved ones stay overnight. But Auxiliary volunteer Kerrin Kelly said they need a fresh injection of energy and ideas. “It would be beneficial for some younger people to join our committee to help organise an event, spread the word or attend events with friends,” Mrs Kelly said. The Cleveland grandmother started volunteering for Mater Private Hospital Redland five years ago after connecting with Neith Rainbow, the president of the Auxiliary. Following the loss of both their husbands in the same year, Mrs Kelly and Mrs Rainbow formed a connection. “We went through the same sort of things and Neith invited me to the group, and I haven’t looked back,” Mrs Kelly said. Mrs Rainbow, of Carina, has been
From left: Lorna Moore, Kerrin Kelly and Jan Sparrow cook up a storm to raise money for the Mater Hospital. an Auxiliary volunteer for eight years and said the staff at Mater Redland were like family to her. She said the group of eight volunteers were a “force to be reckoned with”. “Over a period of time we raised more than $130,000 to help different parts of the hospital,” she said.
“We know the younger generation are busy and it’s hard to get them on board, but it all comes down to patient care. One day one of their family members might need care in the hospital.” With the oldest member of the Auxiliary in her 80s, Mrs Kelly said they recent National Volunteer Week (16-22 May) had been an ideal time to shine a spotlight on the value of volunteering
for a cause. She said their annual fundraising events included a pie drive, trivia night, fashion parade and Christmas market. Auxiliary meetings are held on a Friday once a month at 9.30am. Email Neith Rainbow at Evansabove17@ gmail.com for more information.
Back for more Proving that from little things, big things literally do grow, the 11th Scenic Rim Eat Local Week will feature over 125 events from 25 June to 3 July, in a joyous and flavour-filled celebration that stretches across the famous region, from Beaudesert to Beechmont, Kerry to Kalbar, and Mount Alford to Mount Tamborine! Famed around the country as one of most authentic celebrations of local produce, the program includes an incredible line-up of long lunches, flavour-filled dinners, farm gates, de-
gustations, culinary celebrations, food walks, tastings, tours and talks, masterclasses, workshops for all ages and more, including the Winter Harvest Festival on 2 July. Simply put, Eat Local Week places food and its creators centre stage. The real stars of Eat Local Week are the award-winning producers, growers and flavour-makers, with the event providing the ultimate backstage pass to the farms, wineries, faces and food stories of the Scenic Rim, named by travel bible The Lonely Planet as one of
the top 10 regions in the world to visit in 2022. Just a taste of the program includes the Kalbar-BQ, Jamming with the Lambs at Towri, Breakfast with the Jersey Girls at Tommerup Farm, Brunch & Beer Banter at the Scenic Rim Brewery, the Paddock Feast at Hazelwood Estate and the City Chef Series at Blume in Boonah (both new), an Italian Feast at the Overflow Estate 1895, the Longest Lunch at O’Reilly’s Canungra Valley Vineyards, Pinot and Picnics at Binna Burra, hands-on workshops from bush
tucker cooking to vegetable bouquet making, and Sunset Cocktails with the Camels at Summerland! There’s the Meet the Producer BBQ Lunch at Picnic Real Food Bar featuring Running Creek Beef, Alpaca Picnics in the Vines, Tamborine Mountain Distillery and Macadamia Farm tours, the brilliant Kalfresh Carrot Day (FYI the Scenic Rim produces 600 million carrots!), Towri’s Kids Cheese Making Workshops and of course the Winter Harvest Festival. And that’s just first course! STORY PAGE 6