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A WORD FROM THE EXECUTIVE CHEF
TRINITYHOUSE
I grew up in a house where dinner around a table every night was non-negotiable. No eating in front of the TV. No eating in your room. No missing dinner. No coming late either. Bringing your cellphone to the table? Nope. I clearly remember that my parents never picked up the phone while we were eating… they would rather take it “off the hook”. Dinner was family time. Family time was sacrosanct – and it made a huge difference in my life.
02/TRINITOON 04/SPOTLIGHT NEWS: THE TRINITYHOUSE TABLE 13/MATRIC FEATURE: CREAM OF THE CROP 32/ALUMNUS: DEVIN HOGAN
I mostly remember the conversations we had around that table, and the joking, sharing our news from the day and all the stories. Those times were so special that I wouldn’t change them for anything; which brings me to the theme of this Trinitonian Foreword: Discussions at the dinner table. Some time ago I found a card game that helps families to start communicating again – and it will go a long way in healing our society. The topics of the conversations need to be meaningful, and it was found that many families don’t know how to have a meaningful discussion about important topics. More than often, conversations are shallow and the topics are about unimportant things. I decided to order the card game, called Faith Talk, from the website and to test it out. It consists of four sets of cards, each set with different categories of questions. This could be used in any group environment: family, bible study groups, friends, etc. You choose a category, give each person a card and then take turns to read the question out loud and answer it. The game creates genuine, deep, face-to-face conversations about life, love, faith and caring for others. I started using this at home and what wonderful, deep conversations resulted from it! I discovered later that the card game was discontinued, but a similar iPhone app (Conversation Starters) is now available. With this Trinitonian in hand, we want to inspire you, our readers, by giving you food for your soul and a taste for life. Call it a menu for 2018! May the conversations around your dinner table be life enriching.
FEATURE ARTICLES 10/KEEPING THE CONNECTION 18/SELF-RAISING KIDS 22/BEYOND THE FORK 26/BE YOUR OWN MASTER CHEF 30/PARENT DEBATE: BOILING POINT
LIFESTYLE 38/KIDS’ PAGES
44/THE LUNCHBOX CHRONICLES 46/TRAVEL: FOODIE TOURS 54/HEALTH: SUPER-DUPER FOODS 58/FOOD: THE FOOD TRUCK REVOLUTION 62/GOURMET GADGETS 64/TRINSTAGRAM 68/SPOTLIGHT PRAYER
God bless you. Andries van Renssen Managing Director, Trinityhouse & Glenwood House Schools
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The Trinitonian | 3
SPOTLIGHT NEWS
The Trinityhouse Table Welcome to 2018! Here’s to a year of great food, amazing company and interesting dinner conversation. Here we ask the Trinityhouse Deputy Principals which topic they would most like to bring up at a dinner party and who their chosen neighbour at the table would be.
Clare Pretorius – Senior Deputy Principal of Trinityhouse High Randpark Ridge What topic would you most like to bring up at the table? What needs to be done to raise young South Africans who have moral fibre, a sense of responsibility to all of South Africa’s people and a desire to stay in the country to make it better. Suddenly, so many of our young people are wanting to leave the country again... where are all our good role models for our young people? Who is sitting next to you? Professor Jonathan Jansen and Julius Malema! I would love for Julius to listen carefully to Professor Jansen about how Julius has an amazing gift and how he could use it positively to influence the young people in our country for good. What did you spill on your top? Roast lamb, roast veggies and salad
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David Brown – Senior Deputy Principal of Trinityhouse High Little Falls What are you eating, David? Roast lamb and hot veggies; chocolate mousse for dessert; Creme Soda to drink during the meal, and a cappuccino with cream afterwards. Who are you talking to? My wife is my number one guest, I love her company. The other person would be Bear Grylls. I recently read his book and he is a Christian role model. I would love to pick his brain! You’re interested in adventure? Not just adventure, but travel on the whole. All people can participate in the conversation and it’s lovely to hear about other people’s experiences. It also helps give me good ideas for future travels of my own.
Riaan Smit – Deputy Principal of Trinityhouse Preparatory Little Falls Who is sitting next to you? Allister Coetzee and Fikile Mbalula What are you talking about? I’m asking them what their plans are to take SA sport, particularly rugby, forward. I want to know how we can keep top players in SA! And when you’re finished with that conversation? I’ll join Elon Musk and Bill Gates at the braai.
Cobus Louw – Deputy Principal and Dean of Grade 9 at Trinityhouse High Randpark Ridge Have you got a burning question you would like to ask your dinner guests? Yes! I would ask each of them if they could talk to anyone in the entire world for five minutes, who would they be? Okay, and if you could talk to any two people in the world, who would they be? Nelson Mandela and Trevor Noah. We would solve the problems of the world, one laugh at a time. What are you eating? Sushi!
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SPOTLIGHT NEWS
Sarah Harvey – Deputy Principal of Trinityhouse Pre-Primary Little Falls Who have you invited to dinner? Donald Trump and Trevor Noah! I think they would make an interesting combination. Trevor would keep us in stitches, while giving Donald a run for his money. I would also like to see if Trump is really so orange in real life. And, I would also love to ruffle his infamous hairstyle! What are you eating and drinking? I would be drinking sparkling Evian water because I would like to know if such expensive water really tastes that different, and I’m eating sushi... I love salmon!
Kate Poole – Deputy Principal of Trinityhouse High Randpark Ridge Kate, have you been eating garlic? I have. I’m eating queen prawns with garlic butter sauce, followed by a crème brûlée for dessert! Oh, and I’m sipping on Amarula with loads of crushed ice. Who are you breathing on? Trevor Noah and Maya Angelou. Maya, because she was a remarkable woman despite a very difficult childhood. I always remember what she said, “People will forget what you said, people will forget what you did, but people will never forget the way you made them feel.” And Trevor, because one has to have a bit of humour at the dinner table and he is a true SA celebrity.
Andrea Dawson – Deputy Principal of Trinityhouse High Randpark Ridge What are you guys talking about at dinner, Andrea? I would introduce two topics: if you could be a cast member of any television show or film, which one would you choose? And what’s the last new thing that you learned about our country? Why? I think we can tell a great deal about people by what they watch on television or the films they choose, but the topic is non-threatening and people would more than likely be quite willing to indulge in a flight of fancy. And I think knowing what they last learned about their country, will open the door to discovering multiple perspectives about South Africa.
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Who is in this conversation? Jane Austen – my favourite author. And my grandpa. He died when I was nine years old but I remember being constantly amazed by his endless imagination and I would love for him to be able to see how far the world has come.
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The Trinitonian | 7
Now is the time for a Plan B in Europe! S
ecuring a second citizenship or permanent residency status in another country is very appealling to South Africans. It’s a ‘Plan B’ option to assure the future of your family by protecting against political risk and economical instability. Europe is the world’s largest single market and global trading block and is still the preferred investment destination. Unlimited access to the EU and the UK is where a second citizenship in Europe excels. Chief benefits include: travelling, living, working and studying anywhere in the European Economic Area; plus visa-free travel to many countries. Permanent residency is also attractive because it gives the permit holders the legal right to live in that country without having to go through onerous immigration processes should they wish to make a permanent move. Cyprus, an ex-British colony and full EU member, currently has the most attractive second citizenship and permanent residency programmes available. Citizenship is granted in three months via Cyprus’ “Citizenship through Investment” programme: • It’s the quickest process in Europe; • All dependent children up to age 28 and the parents of the investor qualify ; • It’s an investment – not a donation; • The property/ies can be rented out and need to be retained for only three years;
• Citizenship is passed down through descent offering a legacy to future generations.
Permanent residency is granted in 4-6 weeks on the “Fast Track” programme. • This is the only programme in Europe where three generations in the same family (including both the parents and in-laws) all acquire residency by buying one property! • Dependent children up to 25 qualify. • The property can be rented out. • There is no requirement to live in Cyprus; nor be domiciled there for tax. Some attractions that Cyprus offers: • Euro-accredited education gives your children a distinct advantage when they enter the global job market; • Being an ex-British colony, there is no language barrier – everyone speaks English and all your documentation is in English. No need for a translator! • The discovery of natural gas is already having a positive impact on foreign investment and infrastructural development; • Low cost but high standard of living; • Europe on your doorstep: Cyprus has two International airports and several marinas; • First World medical facilities and affordable healthcare with highly qualified doctors and specialists. An astute offshore property investment that works for you in the short, medium and long term is the achievement of a lifetime. In Cyprus, investing in the “Citizenship through Investment” or the “Fast Track residency programme” not only makes financial sense, but it will tangibly benefit your family for generations to come. Can you afford not to take advantage of this while the programmes are still open?
Cypriot Realty, a proudly South African company in operation for nearly nine years, can assist you. We are recognised and respected as Southern Africa’s authoritative offshore investment specialists, promoting Cyprus as an ideal destination for acquiring EU citizenship or permanent residency, property investment, immigration or retirement and starting an EU-based business. We understand investors’ needs! Contact us for a confidential meeting to discuss how we can help you realise your and you family’s Plan B in Europe.
Jenny Ellinas, Founder & Managing Director +27 83 448 8734 | jenny@cypriotrealty.com 8 | The Trinitonian
www.cypriotrealty.com
The Trinitonian | 9
FEATURE ARTICLE
KEEPING THE
CONNECTION: The Nature of Time by Susan Gregor-Harlen, Grade R teacher and parental coach at Trinityhouse Pre-Primary Randpark Ridge
L
et’s be honest, in today’s times, the pace of life is fast and furious. Too often we don’t know whether we’re coming or going. The work-home balance can be a real tightrope walk for many of us… So how does one ensure that one stays connected to the ones we love, especially our children, when they especially need this connection so desperately? It comes down to that “unspeakable” word: TIME. We sometimes get so caught up in our guilt as working parents that we think buying things for them will show them we care and keep us connected. In fact, it does the opposite. If you were to sit and really calculate how much time you allocated to certain activities in your day e.g. work, meetings, driving, gym etc., how much would there be under “Children”? We think our children need a lot of our time, when really, they just need uninterrupted time. So how then does one give them that time; how do we “fit it” into our schedules? We don’t have to change our whole day to fit this time in but if we really want something, we find a way, don’t we?
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Let’s start with 5 easy ways to do this:
1
Hug and kiss your child often.
3
2
Driving in the car: This is a wonderful space and time to connect with your kids. However, the only real way to get the best out of this is to TURN THE RADIO OFF. Then just simply talk to each other. By having no other “noise”, they feel that they have your undivided attention and even though you perhaps can’t always see them at the back of the car, you are listening.
4 Bedtime: Make a commitment to read to your child in bed at least twice a week, either in the morning or night, again by being in that small space they feel they have your attention. Read the story and then give them five minutes where you just lie next to them and talk, about anything they would like to talk about…
5
Get them to teach you to play a game on their iPad or a game they know.
The biggest thing, though, is putting away your phone and not looking at it at all when you are engaging with your child. That way they feel connected, not disconnected. I really believe these 5 simple tips will go a long way to keep you connected with your most precious people – your children. Get physically active with them.
The Trinitonian | 11
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Matric Feature
Cream Crop of the
The saying “cream of the crop” refers to the best of the bunch – which is apt in this case. The following students are definitely the cream of the Trinityhouse Schools crop and we couldn’t be prouder of their outstanding achievements. The matric finals of 2017 saw: 13 pupils with 4 distinctions; 18 pupils with 5 distinctions; 14 pupils with 6 distinctions; 8 pupils with 7 distinctions and 3 pupils with a whopping 8 distinctions! Congratulations to you all.
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MATRIC FEATURE
Eight Distinctions Top 5% Commendable IEB Achievement
Top 1% of all IEB Candidates Nationally in Physical Science
Top 1% of all IEB Candidates Nationally in Information Technology, Life Orientation, Mathematics, AP Mathematics, Physical Science
JONATHAN DU RAND
ROBERT GOULDIE
JOSHUA LOCHNER
Randpark Ridge
Randpark Ridge
Glenwood House
Seven Distinctions Top 5% Commendable IEB Achievement Top 1% of all IEB Candidates Nationally in Afrikaans FAL and Life Sciences
Top 1% of all IEB Candidates Nationally in Computer Applications Technology
ISABELLA GHIGINI
SANDRA HU
CHRISTIAN HUMPHRIES
ASHFORD MARX
Randpark Ridge
Randpark Ridge
Randpark Ridge
Glenwood House
JAYSON PLEDGER
SAHIL SINGH
Little Falls
Randpark Ridge
THAMA-THAMA TSHIGABE
MIGNON VAN DER WATT
Randpark Ridge
Glenwood House
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Six Distinctions
Top 1% of all IEB Candidates Nationally in English Home Language and Life Sciences
Top 1% of all IEB Candidates Nationally in Business Studies
Top 1% of all IEB Candidates Nationally in English Home Language
JORDAN ANASTASIOU
AMBER BIRD
KIRSTEN BROUGH
KRISTEN CAMPBELL
Little Falls
Glenwood House
Randpark Ridge
Randpark Ridge
Top 5% Commendable IEB Achievement
KAYLEIGH CARUANA
ELISA GIANGRECO
ALISHA GOVENDER
DAMIEN HO
Randpark Ridge
Glenwood House
Randpark Ridge
Randpark Ridge
Top 1% of all IEB Candidates Nationally in English Home Language
CAYLEIGH IRWIN
DANIEL LOCHNER
SYMONÉ MOODLEY
KIANDRA PILLAY
Randpark Ridge
Glenwood House
Randpark Ridge
Glenwood House
Top 1% of all IEB Candidates Nationally in Mathematics
Top 1% of all IEB Candidates Nationally in Life Orientation
DOMINIQUE VERHUFEN
TAMERA WESSELS
Randpark Ridge
Glenwood House
The Trinitonian | 15
MATRIC FEATURE
Five Distinctions Top 1% of all IEB Candidates Nationally in Afrikaans FAL
CARRIE-ANNE AUCKLAND
SAMANTHA BARBOUR Glenwood House
Glenwood House
ANDREA BREYTENBACH
RUHANN CARSTENS Randpark Ridge
Randpark Ridge
Top 1% of all IEB Candidates Nationally in Life Sciences
AMI COWIE
KATE DERBYSHIRE
MEGAN DRAKE
MEGAN ESTERHUYZEN
Randpark Ridge
Randpark Ridge
Randpark Ridge
Randpark Ridge
JOHN FLEMING
ROBERT HILL
CINDY JU
DANIEL LE ROUX
Randpark Ridge
Glenwood House
Randpark Ridge
Glenwood House
YOLANDA MAHACHI
JAYDEN MAREE
Randpark Ridge
Glenwood House
KAYLEY PETERSEN
ANDREA SPAGNOLETTI
Randpark Ridge
Randpark Ridge
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DAINE STEWART
SHANNON WURDEMAN
Randpark Ridge
Glenwood House
Four Distinctions JOSHUA BARRETT
KILIAN BOSHOFF
KEAGAN COETZEE
REECE HAIKNEY
Glenwood House
Randpark Ridge
Randpark Ridge
Randpark Ridge
ANNA-CHARLOTTE HEINRICH
BRENDAN JACKSON
JULIA KOHLER
TRISTAN LILFORD
Randpark Ridge
Glenwood House
Randpark Ridge
Glenwood House
Top 1% of all IEB Candidates Nationally in Geography
EMMA MURPHY
ROBYN PEARCE
Randpark Ridge
Randpark Ridge
CAMERON PURDON Little Falls
KGALALELO RAKGOKONG Randpark Ridge
NICHOLAS VON BUDDENBROCK Randpark Ridge
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FEATURE ARTICLE
Self-raising Kids: AN INDEPENDENCE STORY Stop waiting on them hand and foot! By Donna Verrydt, Editor and opinionated parent
B
y far the toughest parenting move I had to make this year was allowing my Grade 8 kid to hand in a very, (and when I say “very”, I mean extremely, totally, utterly) substandard project. Usually, I would have been in there, adjusting, fixing, competing with the other project parents, but my husband was monitoring me closely and my hands were tied. You see, when our daughter started Grade 8, my husband staged an intervention. Because I’m a working mom with five kids, he insisted that we (by “we” he meant me) stop micro-managing our eldest daughter and aim for a self-raising family in general, aka kids who can do stuff for themselves. Well, on her very first task, our daughter mismanaged her planning, her timing and my expectations! What we were left with was a panicked me, who had read on a parent WhatsApp group that the project was due for the next day, and a 13 year old who not only hadn’t started the project but didn’t even have any of the 18 | The Trinitonian
materials needed! Not being able to fix the situation nearly killed me. I cried all through the night as she frantically tried to put something together out of nothing. I almost vomited when I saw what she produced and when I dropped her at school I felt utterly devastated and guilty. She got 30% for the project – more than I expected based on the submission, to be honest. Only when project number two came around did I realise that I may not have won project one against the Koekemoer mom, but what I did win was an independent, self-raising kid who never let herself down again. It’s because of this lesson that I never judge a parent whose child is sharing his friend’s lunch, or sitting on the sidelines because she doesn’t have her PE kit or who is in detention because he didn’t bring his homework. Most of the time this is a sign of ‘sink or swim’ parenting
How can we bring up independent, self-sufficient children when we’re running around like mad people doing everything for them! So here are some recommended ways to hop on that self-raising family bus, and freewheel to independence city:
1. Wakey-wakey (approximate target age: 7 to 18)
Buy your kids an alarm clock and let it do its job. Hopefully that means your kids will hop out of bed at the signal and get themselves ready for school. Resist the urge to check on them and do not hurry them. If it means one kid runs after your car with only one sock on, then so be it! Chances are, the next day, there will be two socks and even two shoes.
3. Tall order (approximate target age: 7 to 18)
In order to promote good decision-making, accountability for decisions made and good communication skills, we allow our kids to order their own food at a restaurant. For the younger kids, we let them choose off the kids’ menu, but they must verbally express what they want to the waiter, with good manners of course. For the older kids, we give them a budget, say R100 for instance, and then allow them to order what they want to that value – be it two starters or one main meal and a dessert. Through this exercise, they learn to assess the options, make their own decisions, live with the decision they have made (managing order envy) and communicate clearly what they want with another adult.
4. Autograph parent (approximate target age: 12 to 18)
By the time your kids reach high school, they should be able to fill out their own school paperwork, whether it be the reply slip for their report card or the indemnity for their cricket tour. By filling out forms, they will get to know what is considered important information and what those details are. It will also make them take note of dates – tour dates or due date for payment. Let them leave their completed forms (to the best of their ability) on a clipboard for you to simply check and sign.
2. Food dude (approximate target age: 7 to 18)
Truth be told, I like to make brekkie for my family, but I am purposefully inconsistent. I don’t want them to expect it of me, so when I do slave over an eggy stove with curlers in my hair, it’s a task they appreciate. Lunch boxes, on the other hand, are not negotiable… I simply don’t do it! My job is to make sure that I teach them about healthy eating and to ensure that there are enough resources in the fridge for them to make themselves a decent lunch; beyond that, they’re on their own.
5. Don’t even ask (all ages, including your spouse)
Our kids know that if they have left anything at home, they must not dare ask for it to be dropped off. Too many work meetings have been missed and colleagues inconvenienced because my husband and I were driving up and down dropping off forgotten items! We actually created a rhyme: If you left it at home, then you’re on your own! You can’t believe how organised our kids have become... not one thing left behind since the first term!
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FEATURE ARTICLE
6. Wash up (approximate target age: 3 to 18)
I’m going to boast a bit here, but we’re very proud that our 3 years old knows how to load and turn on the dishwasher… and he loves it! I know he will love it less as he grows up, but he knows how to do it and, well… he has no option going forward. Every child needs to understand that their day-to-day living is not somebody else’s job! While we have the clearing of the dinner table and the loading of the dishwasher down pat, we’ve not yet ventured into laundry! But soon each of our kids will be responsible for sorting their colours for the wash and putting away washed and ironed clothes. They’ll thank us when they hit varsity or backpack overseas.
7. Meddling in their academics (approximate target age: 10 to 18)
Obviously, younger children need quality time and guidance from you for schoolwork. Spend the time reading, sounding out letters, counting kidney beans… and all those good things. It’s also important to go through projects, study sessions and exam cycles closely monitoring, coaching and guiding your kids on how to do it properly. But at some point, you have to step back – but you must judge when you think your child is ready! Some kids develop faster than others but when it’s time, allow them to analyse their exam timetable, plot their study sessions and monitor their own performance. But always show interest and hold them accountable for their results, which should be to the best of their ability.
8. Appointments (approximate target age: 12 to 18)
Does your child need a haircut, to see a dentist or an extra maths lesson? Let them make their own appointments by teaching them who the significant community people are in their lives, like your doctor, dentist, hairdresser and extra maths teacher, and giving them their contact details. Allow your child to assess what their needs are and to make a plan to get that need met. Obviously, they must check with you that it’s suitable for you to take them to the appointment, but co-ordinating various people’s diaries to get something done is the cornerstone of adult life… forever, and ever!
9. Learn while you earn (approximate target age: 12 to 18)
Let them get a job, and by job we mean let them get creative on how they could potentially earn money. Perhaps they will think of walking the neighbour’s dog, or baking cookies to sell at the market, or offering to pack your storeroom at work. Whatever it is, they need to understand their ability to earn money! There is nothing quite as empowering or liberating than when a child realises their earning potential. When they reach 15 or 16, they should even be running a budget. Perhaps they should get a budget per term where they will be responsible for the payment of their extramurals and the equipment. Whatever they manage to save, they get to keep. It’s an incentive to becoming money savvy and careful! The above are all suggestions sourced from other parents, the Internet and from our own household on how to help your kids be more independent. These are merely ideas for parents who want more independent children and I encourage you to use what you want and to lose the rest! I’m no qualified child psychologist, just an experienced parent, but I was motivated to write this article after an 11 year old who has never used a tin opener before slept over at our house! The Trinitonian | 21
FEATURE ARTICLE
Feed your kids soul food with Art. By Donna Verrydt
P
arenting is so simple: feed them and they’ll grow! But growth doesn’t just apply to shoe size. Beyond the physical, lies the soul – the “feel good” of anything. A great way to awaken the soul is to offer some artistic fodder! Through colour, technique and a few strangely placed eyes, kids are given an opportunity to interpret and give their opinion – and at times have interesting discussions.
Jackson Pollock – Abstract Expressionism When it comes to exposing kids to artists and important artworks, I’m always excited to introduce Jackson Pollock and Abstract Expressionism. I usually start with Pollock’s Autumn Rhythm artwork.
Despite the usual comments, it always opens up a conversation (sometimes a hot debate) about what the painting is really about and if they think it’s any good.
As the kids cast their eyes over the piece for the first time, I silently countdown in my mind, “Five, four, three, two…” until I hear those words I’ve come to expect: “I could do that in five minutes!”
I like to ‘drop the mic’ with the fascinating information that a “drip” painting by Pollock once sold for $140 million (R1.9 billion… yes, billion).
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Three life lessons inspired by Jackson Pollock: 1. Focus: the ability to sit quietly for some time and carefully consider every aspect of the splatter before them – in search of meaning. 2. Interpretation: the ability to analyse the details including colours, movement, shapes, and of course, the feeling. From all the information they gather for themselves, they are able to present their interpretation of the meaning... even if their interpretation is, “Splattered bird poo on the windscreen!” (really!) 3. Confidence: When I first started presenting art, the kids were scared to say what they really thought of the artwork in case they gave the wrong answer. When they realised that there is actually no wrong answer (although “splattered bird poo on the windscreen” is borderline for me) and that their interpretation would be accepted no matter what, they became confident and even excited to share their thoughts.
Pollock activity The most fun a kid can have because it basically involves mess! Get a large roll of white paper, various pots of coloured paint, large paint brushes and let them splat away. For the older kids, perhaps a smaller, personal canvas would be better and give them a theme such as Sea at Sunset. Let them use colour and the Abstract Expressionism style to present the theme their way.
Pablo Picasso – Cubism I’ve seen some Picasso-style art coming out of my kid’s art folder that gets sent home once a year. Eyes in the wrong place, only one ear, nose way too big... And there I was lining the bottom of the budgie cage when actually, my child might have been a genius! So the next artist I opt for in the home art experience is Picasso with his Cubism. I love Picasso.
for the simple fact that he wore his heart on his paintbrush. When he was depressed he produced his Blue Phase; when he was conflicted he gave us Expressionism; and when he was analytical and brave, he gave us Cubism, a style that disassembles whole pictures and scrambles them up. The bold colours and funny placements make this a hit for the kids!
Three life lessons inspired by Pablo Picasso: 1. Alternative thought: Through Picasso’s Cubism, kids can be taught to think differently about what they see in the world. Start by getting them to consider the real scene, then dissect it into parts and then change it up with colour and shape. 2. Expression of emotion: Cubism also teaches how to display feelings through colour and shape. For example, Picasso expressed that blue carries a feeling of sadness or calm; red, a feeling of anger or energy; and yellow, a feeling of happiness. Sharp, cornered shapes can show strength or aggression, while curvy, round shapes represent freedom and happiness. 3. Be unique: In an era where still lifes, landscapes and portraits were the norm, can you imagine how way-out Cubism must have been? The bold (almost offensive) colours, the uneven lines and wonky shapes must have driven a traditional art critic to drink his own paint water; and yet Picasso pushed forward. He dared to be different – and, well, we all know his name now don’t we?
Picasso activity In our house, we like to call this activity the Scramble. Ask your child to find a picture of a face. Then, he/she should cut it up into its various elements – eyes, mouth, nose, hair, eyebrows, ears, etc. Change each element by using different colours or different shapes, and then put all the elements back together but not in their original place. For this activity, you can also use clay, which we highly recommend because you can bake it and wham! a Father or Mother’s Day gift in the bag! The Trinitonian | 23
EVERY SPORT, EVERY SURFACE. GREENFIELDS ARTIFICIAL SPORTS SURFACES ARE LOCALLY MADE
P R O F E S S I O N A L S P O RT S S U R FA C E S
24 | The Trinitonian
FEATURE ARTICLE
Claude Monet – Impressionism Before dabbing was a rather meaningless 2017 dance move, it was a form of painting and the basis of Impressionism! The dab is a short brush stroke that, if repeated over and over again, creates the very sophisticated signature-style of French artist, Claude Monet! But what you don’t know is that back in the 1870s day, the original
reference of “impressionism” was actually an insult hurled by the established art community at young Impressionist artists who dared to forgo detail and only capture an “impression” of a scene, aka lazy art! So Monet was actually an artistic rebel, a rock star of the dab!
Three life lessons inspired by Claude Monet: 1. Freedom: Impressionists painted outdoors and ‘on the spot’. Their impromptu, opportunistic capturing of a scene gave rise to creativity! Sometimes you need to do things differently. 2. Be messy: Art critics disliked Impressionism because they said it was messy and lacked discipline. However, through the “messy” strokes Impressionism inspired emotion... people didn’t analyse, they felt. Neatness kills, make a mess! 3. Awareness: Monet painted many beautiful scenes of nature, such as gardens, ponds and the ocean. He was able to recognise and appreciate the natural beauty around him and then capture that beauty with paint. Always be aware of the beauty around you, even in scenes that are not immediately considered beautiful. Capture those details and then share them in your own way, but never become blind to the beauty.
Monet activity Top 4 tips for your kids to make an Impressionist painting: 1. Squint (no detail allowed) 2. Use a hog hair brush 2. Apply thick paint (acrylic) 4. Dab A full tutorial is available by artist William Kemp at www.willkempartschool.com for you to get your dab on!
Other artists worth exploring: Gustav Klimt, Symbolism Henri Matisse, Fauvism Vincent Van Gogh, Post-Impressionism Norman Rockwell, Modern Art Cecil Skotnes, African Abstract
The Trinitonian | 25
FEATURE ARTICLE
BE YOUR OWN
Master Chef
By Margot Bertelsmann
Ingredients: • One aspiring Master Chef – you! • Assorted classmates • A handful of teachers • Most of the following (all if possible): hard work, dedication, a positive attitude, a sense of fun, a willingness to learn, a solid support structure • And of course, a pinch of salt
Method: 1. Plan your menu Don’t just start cooking without knowing first what you want to make – that’s a recipe for disaster! At the beginning of the year, spend time setting yourself some goals. Weigh up your interests and desires. Marinate your ideas. There’s no time limit here! You must be specific because then it’s easier to try and achieve what you want. Ask yourself: what do you want to do this year? Do you want to come top of your class or improve your science mark by 10%? Win the 100-metre sprint or commit to being a reliable part of the athletics team? Become the head prefect or make and keep one really good friend? See where this is going? Your personal aims don’t have to be super competitive and you don’t have to measure yourself against others. Choose an achievement that you will be proud of if you achieve it, and then forget about what anyone else thinks of your goal. Remember, YOUR kitchen, YOUR rules.
26 | The Trinitonian
2. It’s all in the prep In a large school building, combine the wet ingredients (that’s the humans) and set aside for several hours a day. Your chances of having a happy year are much improved if you cultivate a positive attitude right from the start. But be aware that due to the nature of the ingredients, quality can vary greatly. When humans don’t combine well it can leave a bitter aftertaste. Drama is destructive in a busy kitchen. While some tension is inevitable in a pressure cooker environment (just think of Gordon Ramsay), in most conflict situations, wait for the atmosphere to cool to lukewarm. Then add a tablespoon of yeast and rise to the occasion: while it’s scary, calm dialogue through the appropriate channels is really the mature response in most cases. Stirring up ill feelings isn’t, and neither is stewing over a conflict in a sulk.
Familiarise yourself with your school’s lines of communication for managing conflict between students, and also for conflicts with teachers. However, do speak up. You should never have to tolerate bullying from peers or abuse from adults. If you find that somebody you thought was your friend is actually a lemon, move on, while honouring the time you had together. Say “thanks for the memories”, keep the zest and discard the rest! If there’s a really bad egg lurking somewhere, the simplest advice is to separate from it. Unfortunately, it’s not always easy to simply walk away from a nasty person or situation. If you need help, speak to a trusted adult such as a parent, teacher or school counsellor. Jo Hamilton’s The Ultimate Assertiveness Toolbox for Kids is an excellent book full of practical things you can do to avoid being bullied. Ask your school library for a copy.
3. Mix well Blend your academic tasks with your sporting and cultural activities. It’s important not to allow one flavour to overpower others as this can affect the taste of the whole year. Aim to stir in at least one sporting, musical, art, drama, cultural or charitable activity into the school year. How about trying out something new, even if you aren’t the best at it? Your few years at school are filled with so many opportunities to broaden your palate with new experiences – take them! Too soon, you’ll have to focus on a specific course of study or qualification, and your choices start to narrow again. This is your chance to sample a smorgasbord of educational delights.
4. Rest overnight A hard year’s work must balance its ingredients, so remember to take your dish out of the oven when it’s cooked and rest it overnight, preferably snugly wrapped in a muslin cloth. Yes, this is a tortured metaphor for: “Get a good night’s sleep, young man/ lady!” Remove all screens from your bedroom as they are proven to interfere with sleep. Even the best-made dish can flop if not sufficiently rested, so skip this step at your peril. It’s really important to give your brain, which is still growing and developing, specifically in
the prefrontal cortex, the time and opportunity to do so. Your prefrontal cortex needs your sleep time to develop the ability to make mature decisions, stay safe and manage emotional reactivity (the “moodiness” of puberty). In fact, studies on adolescent sleep now show that teens need loads of sleep, and find it especially hard to wake very early in the mornings (this becomes easier to do as you get into middle and old age). So show this to your parents the next time they want you to start doing chores before 9am on a Saturday!
The Trinitonian | 27
FEATURE ARTICLE
5. Chill After the hard work, sprinkle some fun into the mix. Whip yourself into a frenzy at the school social. Veg out in front of your favourite new series. Or fold yourself into an armchair with the book you are reading, just for fun and not for schoolwork. Take your downtime and own it – you’ve worked hard for it. It’s all about balancing the scales.
6. When it flops… Every chef has a spectacular flop in his or her past. Building resilience to failure is one of the most important skills you’ll learn in your entire school career. A sign of a good school (such as yours!) is that tasks shouldn’t be so easy that you never struggle. You need to grapple – with ideas, with mathematics tasks, and with interpersonal relations. This is what getting a good education is really about. Unfortunately, it does mean that every once in a while, the soufflé you tried to cook falls flat. Resilience means accepting that you failed to make a soufflé – and turning it into a delicious quiche instead.
7. Decorate Recognition for a job well done is important for keeping your motivation levels up. If you receive a certificate or an award, or some encouragement or praise from a teacher, don’t disparage it – savour it. Like icing on the cake, it’s an occasional treat but when you get it, it can sweeten your day, month or even your year.
Congratulations, sous-chef! You are promoted to
Master Chef PS: How many cheesy cookery puns did you spot in this article? Count them. The answer is upside down at the bottom of the page.
Answer: 49 or 50, if you count the word “cheesy” in the postscript. 28 | The Trinitonian
A GAP YEAR TO REMEMBER MID-YEAR INTAKE 23 JULY 2018 TO 21 JUNE 2019
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The Trinitonian | 29 GROW IN GOD CHANGED FOREVER
PARENT DEBATE
BOILING POINT: Do you think school matters should be openly discussed on Facebook? Candice Appel, ADvTECH mother and Boiling Point moderator Facebook was established back in 2004 by Mark Zuckerberg and was initially intended as a networking tool for Harvard students. Today, Facebook is the world’s second-most popular Internet platform, behind Google, and boasts 1.13 billion daily, active users on average worldwide. So, with an influence so powerful and a reach so wide, the Boiling Point question of this issue is: do you think school matters should be openly discussed on Facebook?
30 | The Trinitonian
NO Of all the parents we asked, (approximately ten) there was a resounding vote for “No, school matters should not be discussed on Facebook!” Speaking on behalf of the group, Mike* said that they were of the opinion that social media should be used for positive news only. “Negative stories that make the ‘news’ on social media, negatively affect the reputation of the school, which negatively affects the children of that school – our children! Parents should stand together and protect the school at all costs.” All the parents asked in this survey agreed that the sensationalistic nature of social media should not be given an opportunity to take school issues out of context. “Parents should be adult enough to address specific concerns directly with the school,” continues Mike. “Stories on social media can become so exaggerated and other parents believe what they read, which means they are not necessarily getting the correct information!” Another Trinityhouse parent who works in communications, specifically in social media, says that social media platforms are essentially everyone’s personal PR manager: you only put content on social media that you want to garner a reaction for, whether it’s positive or negative. The saying “that’s old news” doesn’t even have a place in today’s society because not only does a story live online forever, but there are significant legal implications around irresponsible social media usage too. Negative stories could also have consequences when the children of today enter the working world – employers and HR departments are able to conduct a significant amount of research about an individual before they’ve met them for the first time. Dr Lizzie Harrison, who recently hosted a talk at one of the Trinityhouse campuses, said, “If you’re not prepared to see it on a billboard, don’t put it on social media.” The group further said that should negative stories manage to make their way onto social media, they feel that the issue needs to be dealt with immediately with a response from the school or school representative. If parents want further information surrounding an issue, our respondents would like to see parents use a bit of common sense and address this directly with the school and for the school to be transparent with its feedback.
YES Interestingly, only one parent answered “yes” to this question. Megan* has three kids who attend two different schools. She says that the Facebook account at her son’s school is managed so well that it has actually brought the parents and teachers closer together. “What has become apparent to me is that for the first time in history, the man/woman in the street has a voice,” says Megan. “Before Facebook, we were managed by big corporates, we were fobbed off by massive institutions, we were silenced by educational facilities and to get any positive change was like moving a mountain! But with Facebook, we finally have a platform where our voices can be heard, so why would we silence important discussions that might assist others? Yes, people are immature, people misuse social media platforms and often they have other motives but if managed correctly, social media can open discussions and be an honest and powerful enforcer of change. “By not talking about it on social media do you think that the problem will be silenced? Do you know what gets discussed at birthday parties and school sports events when parents get together? If there is a disgruntled parent, believe me, they will talk about their issue to everyone, with no opportunity for the school to manage the negative backlash!” Megan’s son was once the topic of a hot Facebook debate when he was banned from a rugby match due to bad behaviour on the bus. Another parent posted how they felt the team and the school’s performance has been compromised and that another punishment should have been enforced. “The school was very quick to pick up on the post and to open the topic for discussion,” says Megan. “They got both sides of the story and they posted the two views and asked the parents to give their input. Any posts that were overly emotional or deliberately personal were given a warning or even removed. But on the whole what happened was an open, civil discussion where everyone had an opportunity to be heard. Unfortunately, the overall consensus was that my son deserved to be excluded, which upset me at the time but I respected the opinions. Through this open discussion, my son was forced to apologise and believe me, he never misbehaved again! And everyone was very supportive of us, and I walked away feeling that it really does take a village to raise a child. Positive change through open discussion!” `
The survey continues! We would like to know what your opinion is on this matter. Please mail us at Trinitonianreporter@contactmedia.co.za to share your views. They are important to us. * Names have been changed The Trinitonian | 31
ALUMNUS
Yes Chef!
. .. n w o d k a m S , n Devin Hoga by Francis Correia
D
evin Hogan is making Trinityhouse proud. Just five years after he matriculated, he competed on Top Chef South Africa in 2016. Currently, he is Head Chef and co-owner of Smak delicatessen and restaurant in Cape Town – an establishment which combines local and international cheffing experiences to create a warm and welcoming environment for all its guests. Devin Hogan matriculated in 2011 from Trinityhouse Randpark Ridge. When he was 23 years old he and another young chef, Katia Scherf, opened their own delicatessen and restaurant, Smak in Cape Town. You’re on fire! Where did you get the confidence to open your own restaurant at such a young age? I’ve always been confident, lol. Reflecting back now I think that I got some of that inner confidence from school and some from my family. At home there was an attitude of “if you want to do it, just do it!” 32 | The Trinitonian
What was a pivotal culinary moment for you? The experience of being on Top Chef was a big part of what shaped me. Before Top Chef, I used to cook what I had learned, relying on recipes and having someone to ask about what I was doing. When I was on Top Chef, I was alone and I had no recipes. All I had was 30 seconds to decide what I was going to do and then I just had to do it! Top Chef forced me to become a lot more confident. The Top Chef experience upped my belief in myself. It gave me the inner confidence to know that I really can trust myself. How did your Trinityhouse experience prepare you for life? I will always be grateful for how Trinityhouse instilled respect for other people in me. The school insisted on good manners, and I appreciate that now. It also
helped me learn to be smart in my appearance. At school I always tried to dodge having a smart uniform, I was really rebellious about it. Now I know that how I present myself matters and I learned how to do that at school. Do you miss school? I miss aspects of school but I was always a very physical person and wanted to express my creativity in an external, concrete way. I was not very academic and when I was at school I tended to slide under the radar. If you could go back, what would you change? I’d like to take part in more practical and creative experiences... It would be great if the school offered Home Economics or catering! Tell us about how you got into the world of cooking? As a child, I was always in the kitchen with my mother and I’d bake with my gran. I remember sitting on the kitchen counter doing homework while my mom cooked. I was at home in the kitchen. How did you grow your passion as a kid? I would incorporate food into everything I was doing. If I had to do a speech at school, I would bake a cake to go along with the speech. I know for a fact that nobody listened to the speech, the cake was the only thing holding their attention. Studies? After school, I went straight to college at Prue Leith Chefs Academy in Centurion and did an intensive yearand-a-half course. Straight after that – and I think this is a really important part of my career – I was placed in the Taste Kitchen in Cape Town. Wow, we know all about the Taste Kitchen! Yes, it is an excellent restaurant and has won Best Restaurant in South Africa. Last year they were placed twenty-third in the world! How did you end up in Cape Town? I came down to Cape Town not intending to move here, but only to come for the six months placement, and then return to Joburg. However, I was just three months into the placement when I was offered a job at Taste Kitchen, and I stayed for almost three years. Three years! You must have loved it? It was amazing, I was in love with the work. There was, however, a cost to my lifestyle; all my other friends were studying and had a lot of time off to go partying and to go to the beach but we had very long days. We used to arrive at 07h15 and leave at around midnight, five days a week. The lifestyle was demanding, but I loved it. The Trinitonian | 33
ALUMNUS Why did you leave? I wanted to travel, so after I left Taste Kitchen, that’s what I did. But, just before I left, a friend (who also worked at Taste Kitchen) and I decided to seriously think about opening our own restaurant. We had joked about opening a restaurant, never thinking anything would materialise, and if it did that it would probably be a little pastry shop or a small burger place, nothing big. Then one day she called and said “Let’s do this” and we started to think about our way to create the restaurant. And Smak was born! Yes, it was. When I got back from overseas, we hit the ground running, found a spot, started renovating and four months later we opened the doors to “Smak”, our delicatessen and restaurant. Are you inspired by having your own place? I really love being at the head of the creative side. I am creative and it feels like my whole life I would say “I want to do this”, and people would say, “No you can’t do that”. Being in charge of creativity means I have the freedom to do what I feel inspired to do. What are some of your best creations? Some of my favourite creations are entremets – a French-style layered cake. We make them every day. They’re made up of cake, mousse, custard and a glaze. With these four elements, I can be incredibly creative. I can go anywhere from creating a classic coffee and vanilla cake, to a Bride Marshmallow Cake, with a marshmallow mousse and a honeycomb custard. Stop, you’re killing us! What is important to you? Freedom! Most people don’t have the opportunity to say, “I want to do this today” and then to just do it. I do.
Smak
Every item on the menu is made to order, including handmade pasta. Smak delicatessen brews fresh coffee every day, using their own brand, Uber Coffee. Guests can enjoy anything from the traditional decadence to something different and quirky.
021 824 5023 / 021 418 3266 info@smak.co.za 22 Bree St, Cape Town City Centre, Cape Town, 8000 www.smak.co.za
34 | The Trinitonian
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The Trinitonian | 35
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TRINITY
LIFESTYLE
The Trinitonian | 37
KID’S PAGE
s e g a P ’ Ki ds
By Pride Mncube from Whippersnapper
Packing Fruit
Help find the right box for the fruit. No mistakes please, nobody wants a box of fruit salad!
Counting Fresh Produce 1, 2, 3... how many carrots are there for me?`
38 | The Trinitonian
Perfect match
Cupcake 1 is looking for its perfect match. Tick the box of the correct one.
Find them, don’t eat them!
Find the calories, fat and sugar in this fast food word search.
The Trinitonian | 39
KID’S PAGE
Veggie Maths
Count the veggies, add them together and write down the answer
Berry Bear-y Pancake Recipe Prep time: 10 minutes | Cooking time: 15 minutes | Total time: 25 minutes Ingredients • 2 eggs • 5 tbsp sugar • 250ml milk • 1½ tbsp butter, melted • 500ml flour • 4 tsp baking powder • 1/3 tsp salt • Strawberries, blueberries and bananas • Whipped cream Instructions 1. Beat the eggs and gradually add the sugar. 2. Add half of the milk and the melted butter to the egg mixture, and stir well. 3. Sift the flour, baking powder and salt and add to the egg mixture. 4. Gradually stir in the remaining milk to form a smooth mixture. If all ingredients are well mixed then don’t stir anymore. 5. Drop a spoonful of batter into a greased heavy-bottom frying pan. Make differentsized pancakes for the face, tummy and ears of your bear. 6. Turn once the top is full of air bubbles (the bottom should be golden brown), and cook on the other side. 7. Put all the sizes together in a bear shape and then decorate with fresh fruit and cream. 8. Serve and enjoy!
40 | The Trinitonian
Stats, facts & funnies KNIFE ATTACK
Gordon Ramsay once challenged a prison cook to an onioncutting competition. The inmate won and Ramsay immediately offered him a job at one of his restaurants – once he was released, of course.
SPACE-TATO
Potatoes were the first food to be successfully grown in space after potato plants were taken up in space shuttle Columbia in 1996!
STONE CAKES AN APPLE A DAY KEEPS THE EATER AWAKE! Pour out the coffee (ja, right!) because scientists have declared that eating an apple is a far more reliable method of staying awake than drinking coffee.
BOING-BERRIES Ripe cranberries will bounce like rubber balls.
MONEY M&MS Chocolate was once used as currency – totally understandable!
Emma Stone has ambition. Winning an Oscar is simply not enough for this Hollywood starlet who one day hopes to own her own bakery.
BIEBER OF FOOD
At age 10, Flynn McGarry started playing with knives in his parents’ kitchen. Just a year later, he opened up Eureka, a pop-up restaurant in his mother’s house in Los Angeles. He serves 10-course meals to celebrities and influencers who happily pay $160 per head (that’s about R2 100 per person). Flynn is now 17 and is known as a cooking prodigy to adults and the “Justin Bieber of food” to youngsters. With 75.5k followers on Instagram, Flynn has quite a fan base, which he plans to service even more when he opens his actual Beverley Hills brick and mortar establishment later this year!
YUM!
Honey is made from nectar and bee vomit. Enjoy! The Trinitonian | 41
ADVERTORIAL
How does milk stack up
against its alternatives? With a growing supply of alternative dairy products appearing on supermarket, pharmacy and health store shelves, depending on your dietary preferences, you might be interested to see how these compare with cow’s milk. Those who suffer from milk allergies or are lactose intolerant will be well aware of reasons to exclude milk from their diet. But if you’re considering omitting dairy to follow a lifestyle trend, or are vegetarian or vegan for ethical reasons relating to animal welfare and possibly environmental concerns, the following is good to be aware of. What are the alternatives? Beverages made from seeds or fruits, nuts, legumes or cereals are commonly used as alternatives to cow’s milk. Popular choices include coconut milk, almond milk, soy milk and rice or oat milk. There seems to be an assumption that if a product is called ‘milk’ or looks like milk, it has the same nutritional properties as cow’s milk. However, as the nutritional composition of these plant-based ‘milk’ products depends on the source, methods of processing and fortification, they have different nutritional properties and varying levels of macro- and micronutrients. Are plant-based substitutes suitable as a complete milk replacement? Generally, plant-based drinks don’t have the same nutritional composition as cow’s milk. Cow’s milk is a natural source of well-absorbable and highly bioavailable protein, calcium and micronutrients such as riboflavin, Vitamin B12, iodine, potassium and phosphorus. In contrast, plant-based beverages are not naturally high in nutrients and therefore have to be fortified, specifically with calcium and Vitamin B12. They may also be sweetened with sugar.
Replacing cow’s milk with plant-based beverages may result in unintended nutritional consequences owing to the lack of nutritional balance compared with cow’s milk. In particular, bone health may not be optimal since the quality of calcium is not the same and the benefits of the cow’s milk nutrient matrix is not obtained. In children, its effects of reduced weight, height and body mass index over time have been seen in studies.
Any allergy or intolerance should be confirmed by your physician and children or adults should not exclude any food group from their diet without consultation with a dietician or doctor. The food-based dietary guidelines of South Africa recommend “Have milk, maas or yoghurt every day”. To meet your calcium requirements, it is advised to consume two to three servings of dairy every day where 1 serving = 1 cup (250ml) milk, 200ml yoghurt or maas and 40g cheese. Information supplied by the Consumer Education Project of Milk SA. For more information, email info@rediscoverdairy.co.za or visit www.rediscoverdairy.co.za.
Values for milk alternatives are given as an average across four products consumed in the South African market.
42 | The Trinitonian
The Trinitonian | 43
FEATURE ARTICLE
The Lunch Box Chronicles Guidelines for healthy eating By Barbara Eaton, Academic Development Co-ordinator of ADvTECH Schools Division Proper nutrition can raise a child’s IQ by between 4% and 20%, so it’s critical that in a stage of rapid brain development your young child receives the best food. Diet also has a strong correlation with behaviour, concentration, problem-solving, emotions and physical co-ordination. All these can be developed when the child’s nutrition is optimum. Half of the nutrition a baby receives in utero goes directly to brain development. In fact, 60% of the brain is made up of fat and the foetus will literally rob
It sounds complicated but think “stone age diet” when planning your child’s meals. Fresh fruit and vegetables, unprocessed meat, fish or chicken, fullfat milk, wholegrain rice, pasta etc. and, of course, water. Nuts, unless crushed, are not advisable under the age of six because of the choking risk. Organic foods are best but can be expensive. However, cutting out all “non-foods” from the diet can save you the money to buy higher quality wholefoods. Foods we buy in tins, packets and jars contain high levels of sodium, sugar, additives and colourings, all detrimental to a growing brain. Avoid “pure” fruit juices unless they are diluted by at least 70% with water and do not allow colas, sweets, biscuits, chips, etc. There is an alarming increase in the number of obese children seen in schools. While there may be other reasons for this, most of these children eat a diet based on white flour and sugar, and they get little exercise. White bread, rice, pasta and sugar add calories without nutrition. Flopping in front of TVs, computers and tablets is the preferred recreation so the high-kilojoule load isn’t burned off. 44 | The Trinitonian
the mother of nutrients in order to gain the necessary nutrition. (Ever heard an expectant mom complaining about feeling “brain dead”?) After birth, the baby has to rely on what it is fed in order to continue essential brain development. Breast milk and then foods high in essential fats, proteins, vitamins and minerals ensure the growth of the hundred million neurons which should be present in the child’s brain by age two. Just as important are the ‘foods’ to avoid, such as refined sugar, fried foods and hydrogenated fats, colourings, flavourings and additives.
Good dietary habits start at a very young age and will help your child avoid obesity and disease later on, as well as feeding the hungry young brain optimally for academic progress. So, where does the already harassed parent start? A nutritious breakfast can make all the difference to your child’s school day and improve the capacity to concentrate and learn.
Examples of a good breakfast:
To drink:
• Wholegrain cereals, oat porridge or mealie meal with milk, soya milk or yoghurt. Add fruit to full-fat, plain yoghurt and avoid the ones aimed at children. Try a little pure honey instead of sugar for a sweetener but fresh fruit is better. (Cereals marketed to children are low in fibre and high in sugar and salt. As the nutritionist Patrick Holford says, it’s like putting rocket fuel in a mini.) • Scrambled, boiled or poached eggs with wholegrain bread or crackers. • Any other protein, not sausages and bacon, with some starch such as brown rice or potatoes. • Children who cannot face eating early could drink a smoothie made with fresh fruit, skinned raw almonds, yoghurt or milk. They can even drink this in the car! • A sliced banana with little cubes of white cheese on each slice is easy to eat. • Toast should be made with wholegrain bread with butter and sugar-free spreads such as Bovril, Marmite or peanut butter.
• Whole milk or fresh, diluted fruit juice or a smoothie made with fresh fruit and yoghurt. • Rooibos/herb tea with honey or lemon. Young children should not be drinking Ceylon tea or coffee due to the caffeine content.
And for school lunches: Most schools ask that pupils take a mid-morning snack to school. This allows parents to follow their child’s specific dietary needs, likes and dislikes. However, as a parent concerned with the physical health and optimal development of your child, you need to follow some guidelines. • No sweets, cakes or chocolates should be included. Sugar addiction leads to depression, anxiety, fatigue and learning problems. • No chips, they are too high in saturated fats, salt and monosodium glutamate. • Give your child water or milk to drink. Fruit juices contain high sugar levels as the fibre has been removed. • Commercial biscuits, sweet and savoury, contain high levels of hydrogenated fats. Please don’t send them.
Instead of reaching for the bread bin or cookie jar, this is a wonderful opportunity to introduce the vegetables they usually turn their noses up at. Create a dip with mashed avocado, a little lemon juice and smooth cream cheese. Arrange a plate with some of these: slices of raw carrot, cucumber, cauliflower florets, cherry tomatoes, celery sticks, strips of red and yellow peppers and even mange tout. Hungry children will eat all their veg in this manner and you needn’t have the fuss at dinner time. Sadly, tomato sauce is not a vegetable! Dinner should follow the same nutritional guidelines as above. Cook unprocessed food and serve it attractively. Avoid sausages, fish fingers and processed burgers which all have multiple additives and too much salt. Serve fruit or yoghurt for dessert.
And what about ‘treats’? If you want optimally healthy children you should not use sweets, chips, biscuits and cake as a reward. One or two sweets after a good meal will not do much harm but good quality, preferably dark, chocolate is a better option.
Supplements
So, what’s left? • Wholewheat sandwiches/ rolls with a protein such as cheese, chicken, meat, fish or peanut butter. Avoid jams and chocolate spreads. Use butter, not margarine. • Slices of chicken or meat • Wholegrain crackers • Brown rice cakes • Homemade popcorn (the commercial types have a high salt and additive content) • Biltong • Raw vegetable sticks such as cucumber, celery and carrot • Fresh or dried fruit, not the
“My child is hungry when he comes home from school”
sugar-coated type. Fruit salad gives a choice. • Cheese cubes or triangles • Full-fat, low-sugar fruit yoghurts • Wholegrain muffins • If you prefer to give your child money for the school tuck shop, be firm about what can be purchased and campaign for the eradication of junk food. Hot dogs with chips and a fizzy drink do not constitute a balanced meal, nor will they enable your child to focus on the learning that takes place after the break.
As few families eat three servings of oily fish per week, children and adults need an Omega 3 supplement and a good-quality multivitamin. The latter is needed because the vitamin content of fruit and veg has declined with industrial farming methods. Finally, the best way to encourage healthy eating in children is to set an example and to eat as a family. A calm atmosphere and pleasant conversation will do wonders. If your child refuses to eat, make no fuss at all, simply remove his plate when everyone has finished eating and offer nothing but water until the next meal. This prevents him using food as a weapon and reduces your stress. No child will starve herself or himself! The Trinitonian | 45
TRAVEL
FOODIE TOURS No matter which continent you find yourself on, experiencing the culture and history through the local food makes it all the more immersive and memorable. by Donna Verrydt
A MUNCHING MISSION – SAN FRANCISCO, USA Welcome to San Francisco and the Mission District – like a pot of clam chowder at the end of the culinary rainbow! San Francisco has long been known as a foodie’s dream destination because of the rich cultures that have all been added to the same city bowl and stirred gently together. Once home to Irish, German and Italian immigrants and now more recently the epicentre of Latino culture, the Mission District is actually thought to be the birthplace of Mexican and Chinese dishes too.
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The details • A 3.5-hour guided food tour • Six stops • A passionate and experienced local guide • Small intimate groups The eating • Mission-style burrito • Potstickers (Chinese dumplings, crispy at the bottom and not-soggy on top) • San Francisco clam chowder • Locally made ice cream The drinking • California wines birthplace of Mexican and Chinese dishes too.
Bonus features Beyond the food, this tour will entertain you with stories of the city and its history, and take you through the snake-like alleyways, home to the mind-blowing political street art, some of which are the works of art by infamous graffiti artist Banksy. www.secretfoodtours.com/san-francisco The Trinitonian | 47
TRAVEL
OLD CHOW DOWN EDINBURGH, SCOTLAND An Edinburgh foodie tour is a mix of old and new – and by old, we refer to the styles of food and not to a mouldy ham sandwich that was prepared for you months before your arrival. Set in the Old Town, the tour offers traditional dishes (yes, haggis, which is offal... you knew it was coming!), with modern twists too, all washed down with single malt whisky and a fresh citrus gin.
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TRAVEL
The details • A 3.5-hour guided food tour of Old Town Edinburgh • Six stops • Interesting stories about Edinburgh food, culture and history • Small groups (Max 10) The eating • A tasty salmon tart • Traditional and warming haggis, neeps (turnips) and tatties (potatoes) • Creamy Scottish cheese • Venison chorizo • Doughy scones with jam and butter The drinking • A classic lowland whisky • Delicious Scottish gin • Locally loved pot of tea
Bonus features The tour begins with a salmon tart at the Grassmarket, then moves to haggis and photo opportunities at the iconic Edinburgh Castle! Next course is a mini-pub crawl, and dessert is high tea! At the end of this, you’ll be guaranteed to be busting at the seams with cuisine, culture, history, architecture and good ol’ Scottish humour! www.secretfoodtours.com/edinburgh The Trinitonian | 51
TRAVEL
#CULTUREONMYPLATE CAPE WEST COAST FOODIE ROUTE, SOUTH AFRICA There’s something very real about the Cape West Coast. When you hit the area, you automatically down a gear to autopilot and allow your senses to be caressed and your soul to be kissed. The West Coast culture is about giving as much as you can, and then giving some more. Wholesome, legendary cuisine in abundance, and a good chin wag with the locals over an ice-cold beer or a coffee, while buying bokkoms (salted, dried fish) and peaches at laden farmstalls, and through stories heard at the Saturday market in Hopefield. The West Coast Way foodie route showcases the relationship between passion, innovation and food.
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The details • A self-guided food tour of Cape West Coast • As many or few stops as you like • Time is your own (stay two days or two weeks) • Route maps available online Recommended stops • Thali Thali Game Lodge (a 1 460-hectare game farm) • HeronsRest, Velddrif • Protea Hotel by Marriott Saldanha Bay • Saldanha Bay Cultural Village and Museum The food • Traditional West Coast breakfast • Carmién Rooibos Tea and food pairing experience • Oysters at The Noisy Oyster, Paternoster • Fresh bread at Die Strandloper restaurant, Langebaan • Bokkoms • Seafood platters
Bonus features Underrated foodie gem, Saldanha Bay boasts the historical fishing houses of Hoedjieskop, which have been preserved and protected for future generations. Saldanha is the second-oldest town on the West Coast and has a rich and historical heritage with its origins in the natural harbour and fishing industry which spans centuries. History buffs will also love the old cemetery on the hill, with gravestones dating back to the early 1800s. www.westcoastway.co.za/west-coast-way-routes
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HEALTH
SUPER-DUPER FOODS! Superman, supermarket, supermodel, supermom… just when you thought you’d heard all the “super” prefixes out there, suddenly “superfood” shows up and gatecrashes the super party. By Melissa van Achterburgh
So, what makes a superfood so super? Well, superfoods refer to any food, beverage, powder or substance that contains essential vitamins, minerals and antioxidants, which are high in nutritional value. These are foods that don’t just nourish but can even drastically decrease the negative effects of childhood obesity, diabetes, cardiovascular disease, vitamin deficiency, fatigue and hormonal imbalance, can improve kidney health and much more! Superfoods also act to curb our cravings for sugar… which, of course, is just, well... super.
Sweet almond oil is well known for its use in skin and haircare regimes! Nut oils are available at health stores and large pharmacies. Try this: A nut oil on your next summer salad will not only add a new and unique flavour but it will pack a vitamin punch! If you find the flavour is too rich, add olive oil to tone it down. 2. MORINGA
Here are the top 8 superfoods to look out for in 2018. 1. NUT OILS What are they? Natural oils derived from almonds, peanuts, walnuts and hazelnuts. What are their benefits? They’re known to lower cholesterol and can reduce your risk of cardiovascular disease and diabetes. How do I use them? They can be used as cooking oils, marinades, on baked goods or as a seasoning on uncooked foods. Beauty note: 54 | The Trinitonian
What is it? Moringa is a leaf from the moringa tree which is made into a fine powder, similar to matcha or green tea powder. What are its benefits? Sometimes known as “miracle moringa”, the powder packs a wide variety of vitamins, putting some of our vitamin-rich favourites, such as oranges, milk, bananas and carrots, to shame!
The leaf also has anti-diabetic, anti-inflammatory, cholesterol-lowering and cardioprotective properties. How do I use it? Moringa is commonly used in smoothies, soups and stews. If you’re lucky enough to access the actual leaves, they can be used in the same way one would use spinach leaves. Try this: For your next super-smoothie, add one tablespoon of moringa powder (Nature’s Choice available at Dis-Chem), a cup of fresh berries, a cup of milk, a teaspoon of honey and a cup of ice. 3. CHAGA MUSHROOMS What are they? Hailing from the fungi family, chaga mushrooms can be found on trees and often resemble clumps of dirt with a yellow flesh – but don’t let that put you off. These are the most nutrient-dense clumps of dirt you will ever eat! What are their benefits? Chaga mushrooms can slow the ageing process, lower cholesterol, prevent and fight cancer, lower blood pressure, support the immune system, fight inflammation and lower blood sugar. Ka-chow!
How do I use them? Chaga mushrooms are available in powder supplement form from Faithful to Nature (www.faithful-to-nature.co.za) and www.wantitall.co.za, and can be added to any meal. We will also soon see a big trend in mushroom-based coffees and teas. Try this: Add 1-2 teaspoons of chaga powder to hot water and stir until you reach a rich, dark brown hue. Bring your brew to a simmer in a saucepan, add a cinnamon stick, some cloves, black peppercorns, cardamom pods and a slice of ginger. Simmer for five minutes and then add half a cup of almond milk while bringing to a boil. Voila! Chaga chai latte. 4. CASSAVA FLOUR What is it? Cassava flour is a soft and fluffy substitute for wheat flour and is used in gluten-free baking. What are its benefits? It substitutes 1:1 with ordinary wheat flour but is gluten and wheat free, as well as being nut allergen-friendly. There’s very limited access to such a product in South Africa. How do I use it? Premium cassava flour, available from Faithful to Nature, is a direct replacement for normal baking flour. Try it out on Granny’s famous chocolate cake recipe!
5. WATERMELON SEEDS
What are they? Before you spit another one out, we think you should know that the inner nut of a watermelon seed is a healthy treasure. And no, it doesn’t taste like watermelon but rather has a nutty flavour. What are the benefits? Watermelon seeds are protein powerhouses and have fewer carbs and calories than other nuts like almonds. They’re magnesium rich, which contributes to a healthy metabolism and blood pressure level. How do I use them? Don’t eat them straight from the watermelon, rather wait until the seeds sprout, and are shelled and dried. Eat them raw, sprinkle them on your muesli and yoghurt, or you could even roast them. Try this: Rinse and dry your watermelon seeds and place them in a roasting tray. Drizzle with some olive oil and add a pinch of spice, such as cumin or paprika. Roast in the oven for 10 minutes at 180 degrees Celsius. Eat as a snack, much like pistachio nuts but on a smaller scale, biting the shell to crack it open to reveal the delicious content.
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HEALTH 6. MAQUI BERRIES What are they? These are vibrant purple berries that come in whole-fruit, frozen, juiced or powder form. What are their benefits? The berry is most famous for its high levels of antioxidants. How do I use them? Eat them as whole fruits or add them when frozen to your smoothie. Powdered maqui berries can also be added to cereals or even desserts. Maqui berry products can be found at www.wantitall.co.za. Try this: For a tasty smoothie treat with an antioxidant kick: mix a banana, a cup of berries, a teaspoon of maqui powder, a teaspoon of cocoa powder and a cup of almond milk. Blend with some ice for a crisp berry smoothie!
8. PROBIOTIC WATERS
What are they? In the past few years we’ve been made aware of probiotic yoghurt and chocolates, but why eat probiotics when you can drink them? Introducing probiotic water. You’re possibly familiar with the concept of nutrient water, and there will be a lot more of these bursting onto the scene this year. What are the benefits? Different probiotic waters boast different vitamin and nutrient combinations. Besides being natural gut healers, these waters are also really delicious. How do I use it? It comes bottled and ready to drink, but you can also add it to your favourite ingredients for a vitamin-packed smoothie! Try this: Faithful to Nature’s water kefir, which is one of the most renowned probiotic waters. Look out for kefir grains as well to learn how to brew your own probiotic water! 7. TIGER NUTS What are they? They aren’t nuts at all but are rather small root vegetables that have a coconut and almond flavour. What are their benefits? They’re very high in fibre, iron, potassium and vitamins E and C. They also aid heart health. How do I use them? They can be eaten raw or roasted, or even used in an oil form. Here’s a plus: tiger nut oil is also great for your skin due it’s high oleic acid content. Find tiger nut products at www.wantitall.co.za. Try this: Eat tiger nuts whole… they have a naturally sweet flavour. Or, choose to source tiger nut flour to add it to your favourite cookie recipe in place of almond flour, for a delicious gluten-free snack. 56 | The Trinitonian
Sources: Healthline.com, Thrive! Meetings & Events, Faithful-to-Nature.co.za, Artofhealthyliving.com
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FOOD
The Food Truck Revolution Out of the ashes of world economic collapse rises a multibilliondollar business! Welcome to the food truck revolution. By Kelsey Rayner
S
ure, food trucks have been around since the 1800s, but the modern worldwide trend rose like a phoenix from the ashes of a crashed world economy back in 2008, in Los Angeles! The recession forced many talented chefs out of their traditional, and often expensive, restaurant kitchens and onto the street! Many a used-car lot saw chefs scrounging around for good deals on trucks. Kogi BBQ was one of the first food trucks to receive national US attention for its Korean BBQ and Mexican taco truck. The food was top quality, different and good value – a far cry from the expected grease-fest of old. It wasn’t just the food that was done well but the use of viral marketing too. Owners Mark Manguera, Caroline Shin-Manguera and chef, Roy Choi, capitalised on social media to build a fan base, and today, fans are not only willing to queue for food, but will also drive for hours to dine from the Kogi BBQ food truck. Kogi’s success was noted by aspiring chefs worldwide and soon food trucks were, well... trucking along on every continent. We found some local delights right here in the south of Africa... 58 | The Trinitonian
Food truck name: The Bearded Fella Food Truck City: Sandton, Johannesburg (servicing Johannesburg and Pretoria) Times: Every Friday at lunchtime at The Hoods in Sandton. Track us: Join them on Facebook for their upcoming spots and events. Food: It was our desire not just to make pizza, but to make pizza like none you’ve ever tasted before. We only make use of the freshest and highest quality products. Our imported Italian-type “00” flour and our homemade Napolitana sauce that needs a whole bottle of dry white wine, are just some of the items we are proud of. Signature dish: We’re famous for our unique-tasting pizzas, but our signature pizza, The Bearded Fella, is sure to make your mouth water with a touch of salty (wood-burned oven bacon), a little bite (peppers) and some sweet (glazed cherries). Trust us… this one never disappoints!
Food truck name: The Filthy Moustache Gourmet Food Truck City: Sandton, Johannesburg (servicing Johannesburg and Pretoria) Food: The Filthy team is on a mission to create and establish good street food in Johannesburg. We want all the Jozi food lovers to experience our delectable burgers and hot dogs as well as our quirky, naughty and fun side. The Filthy Moustache is called Filthy for a reason… A napkin may be required. Signature dish: We’re famous for our Manometer Burger. This consists of a 180g beef patty, crispy bacon, melted cheese, guacamole and creamy feta with our famous chillinaise sauce. On the hot dog side is our famous Crumb Catcher, which consists of a giant Frankfurter, crispy bacon, caramelised onions and chillinaise. How many meals do you serve on average a day? We serve between 200-300 meals per day. Our record has been 1 500 from one truck! What is the best part of having a food truck? We are mobile, which means we can go to the people, which is extremely social and because we don’t have a set location it creates more of a demand for us. It’s super fun! Contact details: website: www.thefilthymoustache.co.za email: info@thefilthymoustache.co.za tel: 076 846 0799 | 082 565 3031 thefilthymoustache
How many meals do you serve on average a day? It depends if it’s an event and the time of year, but anything from 60 to 1 000! What is the best part of having a food truck? Being part of the new generation of foodies who can truly appreciate great food, good company and a vibe that is addictive! Contact details: website: www.beardedfella.co.za email: info@beardedfella.co.za tel: 010 035 2133 beardedfellaza The Trinitonian | 59
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FOOD Food truck name: Black Beer’d Food Truck City: Cape Town, Western Cape Food: We serve Craft Beer Battered Hake goujons and skinny fries, seared tuna marinated in soy sauce and served on crunchy Asian slaw with wasabi mayo. Signature dish: Our most famous dish is our Craft Beer Battered Hake, with a squeeze of fresh lemon. How many meals do you serve on average a day? It depends on the day and even the time of year, but between 100 and 500+ meals per day. What is the best part of having a food truck? We can take it anywhere and we get to meet amazing people on the road while having fun! Contact details: email: blackbeerd.crafted@gmail.com | tel: 082 637 0630
blackbeerd.foodtruck
Food truck name: Didi’s Bitchin Burritos Food Truck
Food truck name: Crumbs & Cream Ice Cream Sandwiches City: Cape Town, Western Cape Food: We serve tasty, quick and wholesome Mexican food in Cape Town through a variety of dishes, including burritos, nachos, quesadillas, tacos and salads... to name a few. Signature dish: We’re famous for our Bitchin Burritos that consist of a warm flour tortilla with your choice of filling, served with bean paste, spiced rice, mature cheddar cheese, slaw, pico de gallo (salsa) and crema (slightly soured and thickened cream). How many meals do you serve on average a day? On average per day, we do about 100+ meals. What is the best part of having a food truck? We get to be creative and have freedom! Contact details: website: www.didismexican.co.za email: ola@didismexican.co.za tel: 021 003 4494 DidisBurritosFoodTruck
City: Cape Town (outside the Watershed Market, V&A Waterfront) Food: We serve ice cream sandwiches as well as ice cream in a cone or cup! Signature dish: Our signature cookie with a beautiful scoop of ice cream, closed off with another cookie. A child’s dream sandwich! How many meals do you serve on average a day? It changes all the time, we really can’t say, but from where we started to where we are now, is a massive scoop! What is the best part of having a food truck? We love the experience for the customers – it is a fun and unique satisfaction! Contact details: website: www.crumbsandcream.co.za email: hello@crumbsandcream.co.za icecreamcrumbscream The Trinitonian | 61
GADGETS
GOURMET GADGETS T
he revolutionary site that, in 2006, put the “yuppie” into the purchase of cool kitchen gadgets, is again revolutionising the retail space; but this time they seem to be moving backwards... but are they? Twelve years ago, Yuppiechef launched their business selling the quirkiest and best quality kitchen goods online. No brick and mortar shop with high rental and constant upkeep. Rather, it was simple, online e-commerce which blew the lid off retail in a big way. Then, late last year, Yuppiechef opened its first actual store in Cape Town – the first of a planned many. Yuppiechef co-founder Andrew Smith said the new strategy was to create an “omnichannel”, which includes a combination of physical stores and e-commerce.
a pioneering industry in South Africa. But over the years, the company has learned that there will always be a need for the old-fashioned shopping experience. Some people don’t want to simplify their shopping experience, they want an authentic experience. “Customers shouldn’t have to see Yuppiechef as either an online retailer or a physical store,” Smith said in a statement. “No channel has to win or lose. Instead, Yuppiechief is a single retail brand [and] customers should have the freedom to interact with us on their terms, whenever and wherever they are.” This move from Yuppiechef followed closely in the footsteps of international online retail giant Amazon, which also opened a number of shops in the USA.
E-commerce enabled Yuppiechef to start a retail business with no stock, staff or expensive rentals and was part of
GOOD GRIPS HANDHELD SPIRALIZER R199 Did you know? If it looks like spaghetti, it probably is spaghetti; unless of course, it’s not spaghetti. Fool your body into thinking it’s eating delicious pasta by making spiralled noodles out of healthy stuff like courgettes, sweet potato and carrots. With the spiralizer from OXO, you can turn a variety of fruit and veggies into spaghetti in minutes. The handheld device has a flat, open-blade design, and works best with straight-sided veggies that are about 4cm in diameter. If your veggies are the wrong shape, cut them to size, and when your fingers get closer to the blade, use the food pusher cap to finish off... to avoid fingertip spaghetti! www.yuppiechef.com
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FISH SLOW POP FREEZER MOULD R359 Fishy ice pops anyone? Don’t worry, there’s no sardine flavour here, merely a quirky spin on traditional ice pop shapes. The Zoku Fish Slow Pop Freezer Mould features under-the-sea creature shapes including a shark, clownfish, octopus, whale, pufferfish and even a scuba diver. As the pops are eaten, the skeleton of the creature is revealed on the stick. Sticks have drip guards to prevent sticky fingers and are perfect for juice, milkshake, smoothie or even boozy pops. www.yuppiechef.com
MILKTART VODKA R189 It’s called “Flippen Lekker Milktart Vodka” because, well... it’s flippen lekker! There’s nothing more traditional than a great South African milktart and now some tannie from Liquid Bakery & Co has mixed vodka with hints of vanilla, biscuits, caramel, condensed milk and cream so that you don’t just have the opportunity to eat milktart, you can now shoot it too or sip it slowly over crushed ice if you’re more sophisticated. www.yuppiechef.com
WINE GLASS HOLDERS R149 Nobody needs grass in their wine, or wine in their sand! Enter the Hands Free Wine Glass Holder, designed to fit around your wine glass and then peg into the ground to secure your drink – even in an earthquake. They come in a set of four wine and champagne glass holders and are colour coded so you’ll know if someone has stolen your drink. www.yuppiechef.com
HERB STEM STRIPPER R69 This herb cutter cuts and strips fresh leaves from their woody stems easily by simply inserting the stem into the desired hole, root-side first, and then pulling it through. With five various-sized holes for herbs such as rosemary, thyme, kale, parsley and mint, the Herb Cutter is designed to fit comfortably in the palm of your hand. And it’s dishwasher safe. www.yuppiechef.com
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TRINSTAGRAM
Trinstagram Welcome to
There have been a few times, while travelling with the kids, where we have found ourselves surrounded by unimaginable natural beauty, with no form of technology to capture it! So, as innovative parents, we started the Brainstagram game, where we challenged the kids to recognise a scene worth capturing, to use their eyes as the shutters, and then their brains to record the moment. In an ideal world, this would develop their creative eye and help them build memories. But we live in the real world of technology, and they want real cameras. So Brainstagram has now become Trinstagram – The Trinitonian’s own photographic competition! In the last issue of the magazine, we encouraged you (kids and parents) to send in your best photo. Here we present the top 15 entries from all the entries we received.
Hailey Le Bruh, Grade 11, Trinityhouse Little Falls
One of these pictures will be selected as the winner of quarter one! Which will it be? You can have your say in the following ways: 1. Check out the Trinityhouse Facebook page to see all of the entries. One like equals one point. 2. Email the name of your favourite picture to reporter@ thetrinitonian.co.za, again one email equals one point. The picture with the winning number of points wins the surprise prize! 64 | The Trinitonian
Njabulo Letopa, Grade 8, Trinityhouse Little Falls
Ananja Basson, Grade 8, Trinityhouse Little Falls
Berenice Chabanel, Grade 8, Glenwood House
Cheryl Lynn Groom, Grade 11, Trinityhouse Little Falls
Rachel Ross, Grade 8, Trinityhouse Little Falls
Megan Evans, Grade 10, Trinityhouse Little Falls
Andrea Smith, Grade 12, Trinityhouse Little Falls
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TRINSTAGRAM
Berenice Chabanel, Grade 8, Glenwood House
Jordan Joseph, Grade 10, Trinityhouse Little Falls
Kirstin Marshall, Grade 8, Trinityhouse Little Falls
Sanchia Saffy, Grade 3, Trinityhouse Randpark Ridge
Jade Snyman, Grade 12, Trinityhouse Little Falls
Sanchia Saffy, Grade 3, Trinityhouse Randpark Ridge 66 | The Trinitonian
Caitlin Britz, Grade 8, Trintyhouse Little Falls
Teach children about the love of Jesus in their own language
Ages 4 - 10.
Ages 8 - 12. R90 each or R145 for two, excl postage.
C H R I S T I A N L I T E R AT U R E F U N D 021 873 6964 info@clf.co.za www.clf.co.za Beautiful children’s Bibles available in 7 languages to buy for your child or to bless another with the Word of God.
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SPOTLIGHT PRAYER
God – the Master Chef of Our Lives God is the Master Chef of our lives. He has the best recipe for your life! Some recipes take longer than others, so be patient. God takes His time and marinates and cooks us with the right amount of ingredients. He gives us exactly what we need, at the right time, to be ready. Sometimes we have to sit in the oven and wait until we are ready to be used by God. Joseph sat in “the oven”, or prison, for two years before he turned into the ruler of Egypt (refer to Genesis 39-41). Jacob wrestled with God while God was trying to form him into the proper shape so that He could be used (refer to Genesis 32). He will use you; you just have to be ready. Listen carefully to Him and be ready to obey. He formed Abraham, Lot and Noah in His perfect timing. We have to let go and allow God to take over. God is in control. Let Him create you and prepare you the way He needs so that you can be used for His glory. Have faith that God made you properly and that you were made with a purpose. He is the Master Chef. He knows exactly how and why you were made. Listen to Him. Lean on Him. Trust in Him.
Have a blessed 2018!
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Introducing our new Destination P OMENE, Mozambique’s hidden jewel!
POME N E
Pomene, is arguably one of the most picturesque destinations in Mozambique. The azure colours of the Indian Ocean lap onto the powdery white sands of this peninsula’s palm-lined beaches on one side, while the other side is framed by the clear waters of a spectacular mangrove estuary.
Contact your nearest ASATA Agent or 087 075 0852
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