Spotong Issue 5 by 3S Media

CONTENTS In This Edition

E T O N S ’ R O T I D E

ur ground-breaking partnership with Africa Big Seven this year gives you an exclusive opportunity to be part of the international food and beverage exhibition taking place at Midrand’s Gallagher Convention Centre from 30 June to 2 July. See page 4 to read more about what to expect at Africa’s biggest hospitality trade show. We all feel the pinch of the high cost of electricity, especially this winter, with Eskom’s expected load-shedding. Business owners are bracing themselves for the increase in electricity bills as the cold sets in, and the loss of trade when the lights go out. On page 10 we look at ways to reduce your electricity consumption, for example, by replacing your current refrigeration with modern, energy efficient fridges and using power generators and gas stoves. In our entrepreneur feature on page 18, we speak to Hlogi Makau, owner of Caprivi, a well-known and upmarket entertainment venues in Tembisa. Makau tells us how he changed his family business into an entertainment empire.

editor

Donald Makhafola

contributor

Mashabela Seshoka Adolf Netshiukhwi Damian Murphy

publishing house

Many studies point out that red tape in South Africa is one of the obstacles for small businesses to conquer if they hope to thrive. On page 23 we look at how the imminent Business License Bill would mitigate or worsen the situation. Your tavern is an important venue in your community for social interaction and on page 39 we show you how making music a regular feature at your venue can deliver financial rewards. On page 34, we look back at how shebeens have evolved over the past years, from the apartheid law that restricted Black people from neither selling nor buying liquor. Our community leader in this issue on page 26 is Alexandra’s iconic community worker, Linda Twala, who tells us about her relationship and involvement with philanthropy work over the years.

CEO & DEVELOPMENT DIRECTOR Sean Press

managing director and publisher

Lesley Fox

10 Use Energy-Efficient Appliances to cut power costs

12 Wine Reviews

Licquor License

13 A need for streamlined regulations for liquor industry

TAVERN AND RESTAURANT REVIEWS entrepreneur feature

18 Moving into a greater market

Interior Design

20 Grolsch turns containers into a luxury bar

Government

22 Winners of IDC and BMF business plan competition hailed

Business

COMMUNITY LEADER

HEALTH & lifestyle

23 Red tape hampers business and job creation

28 Diet, alcohol and cancer Follow us on Facebook and Twitter @SpotongMagazine.

sales

Ben Banda Paul Styles Damian Murphy Tumi Mosetlhi Clarence Ka-Nike

Design & layout Janine Steyn

Carrie Cleminson Brendah Nyakudya Elka Schaimberg Stacey Vee

PRODUCTION CO-ORDINATOR Gwen Sebogodi

it and web manager Dwain Margro

REPRO & PRINTING Kadimah Print

Trade

30 Product Reviews

Education & Training

Special feature

32 Learning specialised cooking skills 33 USB Launches small business academy for township traders 34 The legacy of Shebeens in communities

PROPERTY

36 Features that add value to your home

SPORT

38 The Carling Cup continuing to empower champion coaches

MUSIC FEATURE

39 Make your tavern vibrant with live music

Donna Verrydt

finance and operations DIRECTOR

GLF Corner 4 INDUSTRY NEWS Energy Saving Feature 2

26 Married to his community work

subbing & proofing

Contact Media & Communications Block A, 388 Main Avenue, Randburg Tel: +27(0) 11 789 6339 Fax: +27(0) 11 789 7097 email: pressman@contactmedia.co.za web: www.contactmedia.co.za

CONTENTS

EVENTS

40 Events Listings PROUDLY ENDORSED BY:

sales manager Chioma Didi Okoro

Copyright © 2012 Contact Media & Communications. Spotong is published by Contact Media & Communications. All material is strictly copyright with all rights reserved. No material may be reproduced in part or whole without the express written permission of the publisher. No responsibility will be accepted for unsolicited material. The publisher accepts no liability of whatsoever nature arising out of or in connection with the contents of this publication. Whilst every care has been taken in compiling this publication, the publisher does not give any warranty as to the completeness or accuracy of its contents. The views and opinions expressed in Spotong are not necessarily those of the Publisher or contributors.

Motoring Feature

44 Youth feel independent in their wheels 45 More powerful single Cab Ranger

Responsible Drinking FEATURE

Services LISTINGS

46 Don’t lose yourself on a night out

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GLF Corner

the erturns v o Gauteng proposal to ban les a s uor q li y a Sund

he Gauteng Liquor Forum (GLF) welcomed the decision taken by the MEC of Economic Development, Nkosiphendule Kolisile, to overturn the proposed ban of the sale of alcohol on Sundays. In a statement, Kolisile said: “The department notes the public objections to certain aspects of the regulations, particularly the proposal to prohibit the sale of liquor on Sundays. “The main concern from stakeholders is that, if enacted, this proposed regulation would be detrimental to the economy, adversely affect tourism and leisure in the province, and lead to job losses. “We proposed to the Gauteng public that we would give due and genuine consideration to all the objections raised and that we would not march forward with proposals that are against the will of the people. “In line with this, the Department of Economic Development in Gauteng withdraws the proposal to restrict the sale of alcohol on Sundays.” He said excessive alcohol consumption has detrimental social and economic consequences and threatens to tear the fibre of our society and the future that everyoneseeks to build as a country. “Our aim is to encourage the responsible sale and consumption of liquor while not stifling an industry that puts bread on the tables of many families in this province.” GLF General Secretary Mlungisi Majola said liquor traders were quite aware of the abuse of alcohol in the province, but banning the sale of alcohol on Sundays could not be one of the solutions.“There are many contributing factors such as crime, unemployment, education, poverty and lack of recreational facilities. “As GLF we’re also concerned about the high rate of alcoholism in the country and that’s why in our submission on the 2

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Image By Courtesy of SA Tourism.

Draft Liquor Regulation Bill we proposed shorter trading hours for three days in the week namely Friday, Saturday and Sunday. We were objecting to this proposed regulation because we believe that banning the sale of alcohol on Sundays would encourage irresponsible drinking where most adults would stock up on Saturdays to drink at home in front of children. “We take pleasure in seeing the MEC implementing the resolution taken at the public debate on the matter at Uncle Tom’s Hall in Soweto where he said that if the people of Gauteng want the ban to be set aside, he’ll do so,” Majola said. He said it was a foregone matter that the Western Cape province was supposed to have implemented the Sunday ban on 1April 2013 and made an about-turn at the eleventh hour after realising that it would have tremendous negative effects on businesses and tourism in the province. “And for this reason, we’re concerned about the time-wasting and the money spent by our government trying to sell an idea that was tested and has failed in another province. “But most importantly we’re concerned about people who would lose their jobs because liquor businesses would be closed and some would work three days a week at outlets that are open Friday, Saturday and Sunday only.”

He said now their main focus and vision was to create a tourism friendly environment through shebeens and taverns that would, in turn create jobs and provide better livelihoods for the majority of poor black people in the townships. Majola said GLF wasin discussion with businesses in the provincein an effort to form a partnership and create a safe environment by working together with various stakeholders and the SAPS in fighting crime and corruption in their respective communities. “We are promoting a ‘One Shebeen One Job’ campaign to fight unemployment because shebeens and taverns need to be cleaned, stock needs to be packed and security guards are always needed toprotect customers and enforce discipline and order. “As part of our social responsibility, weencourage all ofour membersto adopt a family or families in their communitiesand contribute food parcels weekly or monthly to fight poverty or adopt a needy child and provide them with school uniformsor other necessities.” He said of next importance is the GLF submission on new trading hours, where it has been proposed that shebeens trade from Sunday to Thursday 10am to 10pm, Friday and Saturday 10am to 2am. If these can be accepted and enforced properly,“we will win our fight against the irresponsible sale and consumption of alcohol.”

INDUSTRY NEWS 42 countries from around the world, all under one roof,” says Thomson. South Africa’s food and beverage industry saw growthof 6.2%last year, but bar sales, experiencedits highest annual growth rate of 11%.

Africa Big Seven

AB7 Spotong Partnership Spot On!

frica’s Big Seven (AB7) has partnered with Spotong to give township traders a wonderfulplatform to discover fantastic products with exotic flavours and delicious aromas from around the world and turn them into business opportunities. Africa’s Big Seven is the continent’s biggest food and beverage trade exhibition and it takes place at Gallagher Convention Centre in Midrand, Johannesburg from 30 June to02 July 2013. Commenting about the media partnership, Managing Director of Exhibition Management Services (EMS), which is the organiser of the AB7 event, John Thomson said: “We are incredibly excited to have Spotong on board as a media partner for AB7.” “We are looking forward to welcoming Spotong readers to the show, where they can explore the many wonderful products and business opportunities that AB7 provides every year. In addition, Spotong will have its own presence at the show where visitors can come and meet the team from publishers Contact Media throughout the three-day event.”

Partnership to Boost Business “Spotong readers are dynamic entrepreneurs, business owners and community leaders in many of the townships and informal settlements around the country,” continues Thomson. “They play a major role in the economy as small and medium enterprises, creating jobs and contributing to the 4

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country’s gross domestic product. “Spotong readers also want informationabout the latest food and beverage businesstrends and new products from around the world; they also want to network with suppliers, customers and even competitors. This partnership between Spotong and AB7 provides an ideal primary platform for all of these business aspirations,” says Thomson.

The World of Food and Drink at AB7 Anyone remotely involved in the African food and beverage industry should be involved with AB7, whether as an exhibitor or visitor.“Only at AB7 can you see thousands of products by hundreds of exhibiting companiesfrom

“Paradoxically, spirits such as whisky perform well during tough economic times; in fact whisky is now the fastest growing spirit in South Africaparticularly amongstthe growing black middle class,with a 43.2% market shareworth R6.6 billion last year,” explains Thomson. “Whisky consumption this year is predicted to surpass 35 million litres,so this centuries-old Scottish invention should be a definite ‘yes’ on anystaverns’ shopping list,” adds Thomson.

Spotong readers will receive free tickets to the AB7 event and they should do whatever it takes to get there,” urges Thomson. “It is a wonderful, once-ayear opportunity to discover fantastic products with exotic flavours and delicious aromas from around the world and turn them into business opportunities in Africa.” For more information on AB7 and its exhibitors, contact Lineke van der Brugghen, Exhibition Management Services. Tel: +27 11 783 7250. Fax: +27 11 783 7269. E-mail: admin@exhibitionsafrica.com Website: www.exhibitionsafrica.com To watch a video of SAITEX and AB7 from 2012, simply go to www.youtube. com and type in the top search window: ‘Saitex& Africa’s Big Seven’.

nt la P g n alti M New s uild B B A S The South African Breweries (SAB) will build a R700 million state-of the-art new malting plant in Alrode, as part of its continued efforts to support the local economy and drive job creation. SAB announced that the construction of the new plant will begin this year and is expected to be completed in 2015. The malting plant will be built next to the existing Alrode brewery, with the land having already been secured and geotechnical trials currently under way. The new plant will produce 130 000 tonnes of malted barley a year once it is completed. It will allow SAB to reduce the amount of malted barley it imports and to further its programme of developing the local agricultural sector by supporting small black farmers. SAB Managing Director, Mauricio Leyva said: “The new malting plant will have significant cost saving and growth benefits for SAB. It makes good financial sense to undertake this investment. It will allow us to reduce our exposure to volatile international markets and replace a significant share of our imported malt and barley with local barley.” SAB currently sources about 65% of its barley locally and, once the new malting plant is up and running, this will potentially increase to between 90% and 95%. “We have been looking at ways to locally source more of our agricultural raw materials,including barley, for some time; building on the work we have been doing with our Barley Breeding Programme and with local farmers to develop competitive local barley varieties. Additional barley trials have been undertaken in the North West and more recently with emerging farmers in Limpopo.”

SAB Malting Plant in Caledon.

African society. “It will allow us to drive even higher local sourcing of barley which will, in turn, help drive the empowerment of small farmers in some of the most poverty stricken areas of SA,” says Adami. SAB says its annual spend on raw agricultural materials in South Africa is about R2 billion. Each year, the company says it buys more than 1.8 million tons of barley, Genetically Modified Organism (GMO) free maize, hops, apples and grapes to ensure a secure, diversified and sustainable supply chain.

SAB says it is committed to local procurement and agricultural development by supporting small-scale and emerging Black farmers, and it also supports several projects such as the barley and GMOfree maize farmers in Taung, in the North West, and the farming of GMO free yellow maize by local farmers in KwaZulu-Natal. More than 90% of SAB’s total purchases are purchased from South African companies, and this investment will take SAB’s local procurement spend to between 93% - 95%.

What is Malting? Malting is a process where barley is allowed to germinate to a degree and then gets dried. This is done by soaking barley seeds in water for several days, allowing them to germinate and sprout. The germination process is stopped after about five days by fanning the grains with hot, dry air in a kiln. The roots are removed, the malt cools down and is allowed to rest for about three weeks, after which it is ready for brewing.Malted barley is a critical component of beer brewing.

Leyva said SAB will partner with the leading suppliers to ensure an innovative and cost-efficient design using cutting-edge technology. “We will also strive to ensure we maximise local industry involvement in the construction of the new plant in order to help develop SAB currently has two malting plants, one at Caledon in the Western Cape the communities in which we operate,” which malts about 180 000 tonnes of he added. barley a year and an existing old plant at Alrode which malts about 40 000 tonnes Executive Chairman, Norman Adami a year. Caledon Malting plant in Cape described the new plant as a winTown is the biggest malting facility in the win scenario that showed SAB’s clear Southern Hemisphere. commitment to working for the South

SAB’s involvement in malting began after the construction of the malting plant at the company’s Isando Brewery in the late 1950s, resulting in an increased involvement in local malting barley development programmes. The existing Alrode plant is about 40 years old and coming towards the end of its economic life. The company announced that the old plant will be decommissioned once the new plant is fully operational. The 1970s marked SAB’s first serious attempt to move local production of malting barley towards a degree of self-sufficiency. In 1972, SAB acquired Nasionale Mout’s sorghum plant at Alrode and converted it into a barley plant, quadrupling its processing capacity in 1978.

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INDUSTRY NEWS

t nes have built-in counterfei Most money counting machi to t duc pro from ers diff ection detection. The level of det gnetic s include Ultraviolet ink, ma product but common feature thread and size detection.

Ultraviolet

oured ’ series notes have multi col Old South African ‘big five is places e not the en wh n can be see fluorescent markings that under w glo Mandela notes do not under a UV light. The new that es not t rfei nte cou ny of the a UV light. Unfortunately ma olet avi ultr e ly in South Africa hav ion have been circulated recent ect det UV e hav y onl t ducts tha markings and therefore pro nterfeit. will not register them as cou

w o n a K s n a v A s te o n k n a B Your

on a have a crippling effect ounterfeit banknotes can counterfeit of s ect eff the ng idi business. The key to avo accepting all of the notes before rfeit banknotes is to check talling a desk top counte rfeit them as legal tender. Ins nte cou ve cti ffe sale can be a cost-e of int po the at tor tec de detection method.

Magnetic thread

ensure ing the counting process to The banknote is scanned dur one of is s Thi er. pap the to ties per cy as that there are magnetic pro tures for South African curren the most reliable security fea g for kin loo en Wh y. cop to ters rfei it is very difficult for counte t you it is highly recommended tha a money counting machine, n. ctio fun tic gne ma choose a product with the ies is the global industry Avansa Business Technolog iness acturer and marketer of bus standard and leading manuf ica. prices in South Afr technologies at affordable vansa. Darian Liprini at dliprini@a For more information email co.za or call 086 144 4497

INDUSTRY NEWS

sA Whisky Market on the Rise The most recent figures have shown a 16.4% fall in imports to R633 million for the period January to July 2012, compared to R756 million for the same period last year. According to the SA Wine Industry and Information System, whisky is the fastest growing spirit in the country particularly amongst the growing black middle class, with a 43.2% market share worth R6.6 billion last year. The Nielsen research reported Bell’s, Johnnie Walker, Firstwatch, Black & White and J&B as the top sellers.

Images courtesy of Distell

South Africa’s first single grain whisky, Bain’s Cape Mountain Whisky, won the award for the World’s Best Grain Whisky at the annual Whisky Magazine’s World Whisky Awards this year. Bain’s Cape Mountain Whisky became the first South African whisky to be awarded this coveted accolade, ahead of those from traditional whisky-producing countries such as Ireland, Scotland and the USA. Distiller of Bain’s Cape Mountain Whisky, Jeff Green, said: “This isn’t just a win for Bain’s Cape Mountain Whisky but for all South African whisky-making. “By taking the World’s Best Grain Whisky title we have amply demonstrated that South Africa can make exceptional

whiskies. The 2013 title follows last year’s win by Three Ships 5 Year Old of the WWA’s World’s Best Blended Whisky and puts South Africa as a whisky producing country squarely on the map.” Liquor producer and marketer, Distell, whose portfolio includes Bain’s and Three Ships, contributed R37 billion to the country’s economy, according to its 2012 annual report. Three Ships 5 Year old Premium Select was named the world’s best blended whisky of 2012 at the annual World Whiskies Awards. This was also the first time a South African product captured the title. The limited edition, Three Ships 10 Year Old Single Malt, has, last month, also added gold from the San Francisco Spirits Competition to its collection of medals. Meanwhile Distell Group have recently acquired a top-performing producer of Scotch whiskies, Burn Stewart Distillers Limited, for just over R2.2 billion from the Scottish based CL World Brands Limited and Trinidad and Tobago based Angostura Limited. This will allow Distell to capitalise on the continuing global growth in Whisky consumption and give it access to scarce blended and single malt stocks from prime whisky-producing regions in Scotland, while at the same time enhancing its global footprint. The deal follows an equal partner venture established in 2007 between Distell and Burn Stewart in which the two parties co-owned and marketed

Image courtesy of Shutterstock

ccording to the Scotch Whisky Association, which is based in the UK, exports of the golden liquid to South Africa have been declining. In 2010, they stood at R1 951 billion; in 2011, they dropped to R1 9 11 billion.

three Scotch Whiskies, Bunnahabhain; Black Bottle and Scottish Leader in Sub-Saharan Africa. This year both Bunnahabhain 25 Year OldSingle Malt and Black Bottle took double gold for the second consecutive year at the annual San Francisco World Spirits Competition. The agreement between Distell, CL World Brands Limited and Angostura Limited involves the purchase of 100% of the equity in Burn Stewart whose portfolio includes three single malt whisky distilleries, a blending and maturation facility, a bottling hall, a dry and finished goods storage site as well as in-house marketing and distribution functions. Commenting on the deal, Distell Group Managing Director, Jan Scannell said: “Our acquisition of Burn Stewart is a very significant development for Distell from a strategic perspective but also given the rich and proud history and heritage of the brands involved. This gives us an outstanding foundation from which to build, while cherishing their individual traditions.

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WALTA – The Road Long Travelled

“Bunnahabhain, the Burn Stewart Distillers’ flagship single malt, is made on Islay, considered one of the most prestigious whisky locations by connoisseurs. There are only eight distilleries on the Island, so we are extremely fortunate to acquire this very highly-ranked brand.” Scannell said this acquisition would give Distell a springboard into a country with a growing appetite for other speciality drinks the company offers. “We have acquired a business with a portfolio of strong brands, backed by a sound production and marketing team. Their expertise is integral to the ongoing success of Burn Stewart”, Scannell added. Managing Director of CL Financial Limited, parent of CL World Brands Limited, Marlon Holder said he was confident that Distell would take Burn Stewart to the next level of its international development. Managing Director of Burn Stewart, Fraser Thornton said the close working relationship with Distell over the past 14 years has amply demonstrated the South African group’s capacity, experience and expertise to strengthen and grow the company. “We have developed solid synergies with a strong cultural fit between our two entities and are enthused by Distell’s plans to recapitalise and advance the business.” The Scotch Whisky Association (SWA) data shows that the global whisky market has been one of the fastestgrowing drinks segments and after vodka, is the world’s second biggest spirit category by volume. The most recent SWA figures show that for the past 10 years from 2002 to 2012, sales values rose by 87% to R59.9 billion. In South Africa, the whisky market represents a value increase of 70% since 2006, according to information published by SA Wine Industry & Information Systems. South Africa is now the sixth largest market for whisky by volume and seventh, by value. In 2009, Distell acquired well-known heritage cognac brand Bisquit from Pernod Ricard. In the four years since then, it has reestablished the brand as a major cognac player in global markets, building volumes by double digits across a range of developing markets.

The apartheid legislations in the past years have excluded the Black community from buying or selling liquor. Image By Courtesy of SA Tourism.

n 1988, the Wattville Taverns Association was formed and due to the political challenges it was subsequently disbanded. But 23 years later, liquor traders in this Ekurhuleni Township converged and formed what is currently known as the Wattville Liquor Traders Association (WALTA) which is an affiliate of the Gauteng Liquor Forum (GLF). According to Mama Martha Mhlope, Wattville resident and tavern owner, who has been selling liquor in this township prior to the dawn of democracy in the country, the formation of WALTA was difficult because of the apartheid legislation that for many years excluded the Black community from buying or selling liquor. WALTA was formed to forge unity among traders, promote awareness on trading within the framework of law as outlined in the Liquor Act and other pieces of legislation that regulated liquor trading in the province and in the country. WALTA Secretary, Cedric Mabasa, said one of their aims was to create a

platform to engage various stakeholders within the industry where they would communicate and advise each other on matters affecting liquor trading and the community at large. Mabasa said amongst their initiatives, the association had recently hosted a liquor education workshop conducted by the Gauteng Liquor Licensing Office, Gambling Authority and representatives from the Department of Justice and SAPS. He said the workshop was also aimed at removing the negative stigma associated with shebeens and taverns as places where criminals and social malice are bred. Mabasa was adamant that WALTA was heading in the right direction despite citing some challenges such as reaching out to every liquor trader in the township. Wattville is currently estimated to have more than 250 liquor traders, 33 of them are members of the WALTA. “We’re look forward to grow and we hope with everybody pulling together in one direction there will be a light at the end of the tunnel,” he said. www.spotongmag.co.za

Energy Saving Feature

s e c n a i l p p A t n e i Use Energy-Effic

osts C Power ut to C

nal Energy ars granted by the Natio ye e fiv xt ne e th r fo e as r tariff incre s in the country. Eskom’s 8% average powe y have detrimental effects on many businesse ly,ma Regulator (Nersa) recent on your electricity bill every month. The most efficient refrigerators are over and under fridge-freezer combinations. Manual defrost freezers are generally more efficient than automatic defrost models if they are properly maintained.

Tips to Save Energy:

Choose appliances that run on natural gas rather than electricity.

he 8% electricity price hike which is part of Eskom’s Third Multi-Year Price Determination (MYPD3) will see the average cost of electricity being increased to 65.51 cents a kilowatt hour in 2013/2014 up to 89.13c/kWh in 2018.

kept in the refrigerators and coolers in order to be served chilled.

Refrigerators and freezers consume about a sixth of all electricity in a typical home - using more electricity than any other single household appliance. And, if your refrigerator or washing machine is Eskom’s MYPD3 covers a five-year period more than a decade old, you’re spending from 1 April 2013 to 31 March 2018 and a lot more on energy than you need to. the total revenue approved by Nersa Today’s major appliances don’t consume for this period amounts to R906 553 million. As part of its MYPD3 application energy the way older models do because they must meet minimum to Nersa, the power utility included the required energy efficiency standards. proposal to restructure its retail tariffs which are applicable to various customer These standards have been tightened categories in urban, rural, residential and over the years, so any new appliance you buy today has to use less energy than local authorities. the model you’re replacing. For instance, The small businesses within the if you buy one of today’s most energyhospitality industry, and particularly efficient refrigerators, it will use less tavern owners, could feel the pinch of than half the energy of a model that’s the high price of electricity more than more than 12 years older. other sectors. This is mainly because of the nature of their businesses where Buying a modern or energy-efficient beer and all other beverages have to be refrigerator could give you huge savings 10

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• The freezer should be defrosted if ice build-up is thicker than 5mm. • Vacuum the coils in the back of your refrigerator twice a year to maximize efficiency. • Make sure the fridge is not positioned next to the stove, dishwasher or exposed to direct sunlight, which will make the appliance work harder. • If your refrigerator has an energysaver (anti-sweat) switch, it should be on during the summer and off during the winter. • Make sure the seals around the doors are not cracked or torn, which will mean the cold air leaks out. • Freezers work best if they are full – if yours is on the empty side, put a building brick or two inside. These will become very cold and act like a cool box brick meaning the freezer won’t have to work as hard.

Water Usage Geysers account for approximately 40% of the household energy bill. But if you can set the geyser temperature to 60 degrees, you will see a noticeable drop in the electricity bill, but no noticeable difference in temperature. This is how you can Save Energy through Water Usage: • If you can afford it, install a solar water heater. • Insulate both the geyser and pipes to keep the water warm – the savings in electricity make it a good investment. • Allowing hot water to pour out of taps and down the drain is wasteful. • Take a shower instead of a bath to save on hot water and use an aerated (low-flow) showerhead to control the amount of water used.

Check the seal on your gas oven door. Gaps or tears in the seal will let heat escape and waste energy. Keep the hobs and the reflectors on stove tops clean and debris-free - they will reflect the heat better, and you will save energy.

Dishwashers Modern dishwashers are almost always more energy efficient than doing the dishes by hand if they are used responsibly. • Only start the dishwasher when it is full and loaded correctly. • Scrape leftovers into the bin before loading plates. • There is no need to pre-rinse under running water – the high temperature and pressure will remove stubborn stains during the cycle. • Use the economy setting wherever possible. • Use rinse aids to ensure the dishwasher works at maximum efficiency.

Home equipment If a device is plugged into an outlet, it is consuming energy, whether it is being used or not. Unplug DVD players and TVs at night. Or plug them all into a power strip which can be switched on and off conveniently. Sixty percent of electricity consumed by such appliances is done so while they’re idle, powering light displays or utilizing “instant on” features. Unplug ‘wall warts’ - plugs attached to a black transformer box, like cell phone chargers.

• If you have an old cistern, put a brick in it. This will mean you use less water that has gone through a very energy intensive process before it gets into the cistern.

Gas Equipment Whenever possible choose appliances that run on natural gas rather than electricity. Look for dryers, stoves and water heaters that run on natural gas. If you have a gas furnace for home heating, change the filter monthly to save money and be sure that all cooking burners are burning with a blue, coneshaped flame. A yellow flame indicates clogged air inlets or burners that need adjustment or the valves need cleaning.

WINE

Wine Reviews

. . . D N E m m O C E WE R

sILkY AnD ELEGAnT hARTEnBERG mERLOT 2009 Hartenberg Merlot 2009 wows with silky, rich black and red fruit aromas and is elegantly complemented by lasting flavours of vanilla and orchards of plum on the palate. Winemaker, Carl Shultz knows just how to harness the very best from Hartenberg’s terroir and micro climates. By ageing this wine in the estate’s impressive underground maturation cellar, the wine was able to reach its full potential prior to release.

InoT hEALTh-FRIEnDLY - P 1 noIR BRUT RosÉ 201

As the ideal accompaniment to chilly winter evenings, this wine is best enjoyed with succulent game, lamb and beef dishes.

The Woolworths Limited Release Pinot Noir Brut Rosé 2011 comprises 100% Pinot noir grapes which lend the faintest salmon hue and an enticing nose of rose petals, luscious strawberries and vibrant red fruit.

The Hartenberg Merlot 2009 sells at the cellar door for R125 a bottle and is available at selected boutique wine stores and fine dining restaurants.

“This limited release is as delicious as it is health-friendly and extreme care is taken in the whole winemaking process to prevent oxidation and spoilage of the wine as no Sulphur is added. It is a mouthful of freshness and finesse,” says Simonsig cellar master, Johan Malan. He says the beauty of this noble red grape variety lies in its ability to add full-bodied structure to the wine without losing its delicacy and finesse. The grapes where whole bunch pressed and then inoculated with a special Prise de Mousse yeast to start the primary fermentation. The yeast selection is critical as certain yeasts actually form sulphur dioxide in the wine which can be problematic when trying to make a sulphur-free wine.

F - FREsh, 2012 DRosTDY-ho R BRIGhT AnD CLEA The 2012 Drostdy-Hof Sauvignon Blanc is a refreshing wine that’s just right to serve with summer salads, seafood, poultry and even goat’s milk cheese. The three litre box weighs 30% less than four 750 millilitre bottles combined, making it a genuinely hospitable gesture of appreciation when family or friends come over for a meal. It’s conveniently designed to fit snugly in your fridge, it’s simple to open and pour, and there’s no need to finish it the night it’s opened. This tangy and tasty 2012 Sauvignon Blanc was packed to ensure that you can return to it at your leisure, for up to six weeks once opened.

The Woolworths Limited Release Pinot Noir Brut Rosé 2011 spent nine months on the lees to develop its mouth-filling roundness and well-balanced character. It can partner exceptionally well with crayfish thermidor, rich Thai dishes or decadent desserts. The wine retails at R89.95 a bottle at selected Woolworths stores countrywide.

n - UnFILTERED sEMILLoLLENT vERSaTILE aND ExCE FOOD WINE This Unfiltered Semillon embodies great complexity and true varietal character through meticulous terroir selection and excellent craftsmanship in the Fleur du Cap cellar. “Our Semillon is an elegant wine with heaps of apricot and vanilla oak spice on the palate allowing it to be enjoyed even at mild room temperatures during the colder months. I enjoy drinking this wonderful food wine most during autumn with creamy wild mushroom risotto,” says winemaker Pieter Bedanhorst.

The 2012 Drostdy-Hof Sauvignon Blanc is fresh, bright and clear. On the nose you’ll pick up traces of litchi, figs, gooseberries and new-mown grass. On the zesty palate, expect granadillas and gooseberries with delicious, lingering aftertastes. At just 12% alcohol by volume, it’s immensely versatile and you can enjoy it on its own or with food.

Chef Craig Cormack says his ultimate pairing choice for the Fleur du Cap Unfiltered Semillon 2011 is a seared tuna enlivened with delicately pink Murray River Salt from Australia. Bedanhorst says Murray River Salt just adds an extra dimension to your dish and brings out the full flavour profile of the Semillon.

The wine retails for less than R80 for a three litre box and is available at selective liquor stores countrywide.

This wine is available at select fine dining restaurants, boutique wine stores or the Fleur du Cap cellar from around R95 per bottle.

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Liquor License

Image By Philip Meech, One Red Eye.

lined m a tre S for eed AN y r t s u d n I r o u q i L Regulations for

he Department of Trade and Industry (DTI) says a robust policy framework which will be streamlined in all spheres of government is vital to sustaining and growing South Africa’s liquor industry. The liquor industry was estimated to have contributed R93.2 billion to the South African economy in 2009/10 which was at 3.9% of 2009 Gross Domestic Products. Chief Director of the National Liquor Authority (NLA) at the DTI, Thezi Mabuza, was speaking recently at a Liquor Regulators Conference in Limpopo. The conference was attended by representatives from the liquor authorities, policy makers, municipalities, research institutions, law

enforcement agencies and other national “We need to develop a cooperative and integrated regulatory framework that government departments. promotes a sustainable and responsible The objectives of the conference liquor industry that will contribute amongst others were to share knowledge positively and in a matured manner to and best practices on liquor regulation, those issues we all need solutions to,” understand the roles of different said Mabuza. departments in liquor regulations Ben Mdebuka, from the South African and develop an ideal model for the Liquor Traders Association said synchronisation of liquor regulation to regulation and licensing procedure ease regulatory burden. should be streamlined in such a way that Mabuza said the country’s liquor industry authorities speak with one voice. had not changed in the past 10 years in “Legislation needs to strike a balance relation to capital and ownership. The between the needs of players in the informal sector was still occupied by industry to ensure that there is healthy historically disadvantaged individuals. competition. Self-regulation must The DTI administers the Liquor Act No.59 be promoted by the act to promote of 2003 through the NLA, a national development and responsible trading,” entity within the department. Mdebuka said. www.spotongmag.co.za

ADVERTORIAL

o G o T s k C TRU

s with any business, time is money. For the commercial vehicle transporter, not having vehicles on the road is a missed opportunity and often detrimental to their bottom line. In the HCV (Heavy Commercial Vehicle), medium-haul trucking industry, fleet owners often receive contracts which require them to source vehicles and begin operations “yesterday”. The challenge here is that truck OEMs (Original Equipment Manufacturers) typically supply and hold stock of chassis-cabs, and due to the variety of applications, still require a specific body to be manufactured and fitted locally by certified “Body Builders”. This means that these customers need to

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factor in an appreciable lead time which can deprive them of revenue or even be a deal breaker. MAN Truck & Bus South Africa (MTB-SA) has come up with a program called Trucks to Go to help combat this challenge. They have managed to refine the complete truck delivery process in an attempt to target the market’s demand for “off-theshelf” trucking solutions. In cases where chassis and body specifications are generally common, MTB-SA have standardized on these specifications and come up with a ‘one-stop-shop’ of ready-built vehicles. Here you can approach a qualified sales representative who will assess your

needs, recommend the most-suitable hauler for your business and get it into your fleet with virtually immediate effect. As a value-added offering, customers can purchase the vehicles and put them directly into operation without having to wait for sourcing, manufacture and fitment of bodies. With Trucks to Go vehicles, MTB-SA can meet the immediate demands of operators in industries where lead time allowances approach zero. As a strategic partner, MTB-SA has chosen specific Body Builders to manufacture and fit bodies of good quality with favourable consignment stock terms and conditions in order

to remain flexible to market trends and keep the vehicle prices as low as possible. To kickstart this program, three vehicle models have been selected from the MAN and Volkswagen stable, namely the MAN CLA 15.220 4x2 BB, VW Constellation 13.180 4x2 BB and VW Constellation 15.180 4x2 BB, all fitted with “Day” cabins and chassis-standard equipment. Linked to these models are three available body types which include standardized Dropside, Cargovan and Tautliner/Curtainsider bodies. These bodies range in lengths from 6.2m to 7.5m (internal) with legally achievable payloads of approximately 6.5 to 8.5 metric tons and internal volumes of approximately 36 to 44 cubic meters.,

which caters well for both payload and volume-type operations in the HCV distribution segment. The available mix of vehicles removes a significant amount of the complexity in vehicle and body selection for customers and salesmen alike, by providing a logical spread of complete vehicle options to meet operational requirements. It’s a lot like a McDonald’s drive-through - you look at the menu and make your decision based on what will fill you up and be acceptable on your wallet. Once you’ve made your decision and placed your order, you move to the next window and collect. Simple, easy, FAST!

The Trucks to Go program is priced extremely competitively, starting from as little as R544 450* for a CLA 15.220 4x2 BB with a 6.2m Dropside body. The plan from MTB-SA is to also expand their Trucks to Go program to a wider range of models and applications in the near future – so watch this space! *Above mentioned prices are based on full retail for the complete vehicle and exclude VAT.

For more information, contact one of MAN’s national dealerships or MTBSA’s head office on 011-928-6800. Alternatively email us: info@za.man-mn.com or visit our web page at www.mantruckandbus.co.za

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REVIEWS

Tavern & Restaurant Reviews

E N I D & E N I W SPOTS TO llery a G & nt a ur a Roots Rest

gins that is why “We are where life be It celebrates Roots came to fruition. ry is an nship life,” says oots Restaurant & Galle tow d n the many moons of an tha t re ran mo tau is res ry z lle jaz t Ga & upmarke Roots Restaurant Makhetha. ggie art gallery owned by Re Roots just an entertainment or a pub space, ed en op ie rit gg spi Re ip a. nsh nestled between es tow Makheth The restaurant is cosily it’s a spot that celebrat and after 08 20 in ry al lle on acson High Ga ati & Isa ern nt on int d Restaura the famous Morris and offers both local an ly six months, s of youths nd be usa can tho t ere being in business for on tha School, wh ns an experience n the tro wo pa ry lle Ga & t Bantu nt ins ura Roots Resta soft, easygoing started their march aga petition. SAB matched by none. The com art d the kst an ; Kic B ago rs SA d 08 yea 20 d foo education 32 ed at inculcating background music, artwork an er popular oth an er, Tow e, er Kickstart is a project aim vic ser eim Oppenh among nostalgia, while the hip t urs ee ne sw pre ng tre bri en of e to. a cultur tourist site in Sowe modern luxury n the ages of 18 décor & ambience befit young people betwee . a lounge, a dining without getting stuffy and 35. The restaurant boasts from gallery and a balcony ing awarded taurant is the only area, an art w of be res at vie g led nin the mb win joy hu en ard st ly aw mo iet is Th “I am . l where one can qu na ard sio Aw fes ur ne pro a pre h tre wit En to the SAB Kickstart restaurant in Sowe life in Soweto. lped me build a y. Winning this award he ler gal art siness on a much completely unique bu

possible.” larger scale than ever

Roots Restaurant & Gallery

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Home of Music

khaya Lo Music in Tlama-Tlama section, in the heart of Tembisa is a home away from home for older and more mature people.

Owned by Mlungisi Majola, Ekhaya Lo Music is a perfect place to have a drink after a long work day and spend a laid back afternoon or evening with friends on the weekend. “This is not just a tavern, but is also a home away from home for people who love music, social vibes and want to spend quality time in a place that spreads positive attitude and culture.” Majola says his tavern exclusively caters for people over the age of 25. This is his duty towards having responsible conduct because he believes older people must not socialise with youngsters. In his tavern he plays music genrés that are targeted at the older generation, such as jazz and afro pop. Majola says being a member of the Gauteng Liquor Forum has helped him understand the do’s and don’ts of liquor trading. As a former Siemens inventory controller, who turned to entrepreneurship, Majola is now making waves in the township entertainment industry. He says as part of his social responsibility and giving back to his community, every year he donates school uniforms to the underprivileged children at Entshonalanga Primary School because this is the same community that made him what he is today.

Owner of Ekhaya Lo Music, Mlungisi Majola.

Mjake’s Place

jake’s Place has been around for the last 22 years. The jazzy tavern, opened by Mjabeng Mkhize after she lost her job as a pharmacist, was started when she converted one of her living rooms into a shebeen. The tavern offers comfortable seating with contemporary décor and it is the ultimate venue for anyone who enjoys a stylish surrounding. It is a great place to go for a drink, especially since there are very few other taverns in the area that offer the same exclusivity. Mkhize says that over the years she has seen her business grow from a humble and small shebeen, where she used to stock a few crates of beer, into becoming a reputable tavern which now sells a huge quantity of liquor.

Owner of Mjake’s Place and her employee.

“When I was born, my mother was running a shebeen, and I went to school supported by the money generated from a shebeen. Also, my children are in college, their fees paid by the shebeen money. I believe in hard work and focusing on my strengths! That’s why, today I am the most successful tavern owner in my area,” says Mkhize.

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ENTREPRENEUR

a o t n i g n i v o M Feature

Greater Market ght club r of the upmarket ni Hlogi Makau, owne Donald ivi in Tembisa, tells pr Ca , nt ra au st re d an lar and has grown his popu Makhafola how he come a be the township, to sought-after spot in powerful brand.

Tell us a bit about your background? I’m a 34 year businessman and BCom Accounting graduate from University of South Africa who is positive about life, enjoys reading motivational and spiritual books. I love networking, entertaining people and researching new opportunities. In general, I’m an ambitious and humble person.

Are you in business accidentally or is this what you always wanted to do? Business was always a family way of life. My late father (Daniel Ditshego Makau) used to sell everything from candles to pots, so it rubbed off on me through his mentoring. Therefore, I grew up seeking opportunities to exploit any gaps to fill. My mother instilled education in me, hence, I had to graduate to make them both proud and happy.

What challenges have you come across since you started running the business? My dream was to become a chartered accountant and during varsity holidays I was participating fully in the business. Sadly in 2006, during my honours, my father passed away and as the only son I had to fill in. The challenge was managing a huge staff complement, improve the business, keep the discipline as a young owner and sustain the business in difficult times.

What can you attribute as the main secret to the success of your business? The passion and the commitment we put together as staff and management, keeps the business flowing. We count stock regularly, reduce our operating expenses continually, promote the business with reputable events and promotional companies, take care of our staff needs and continually striving to improve our service and the Caprivi brand.

What is your strength as an entrepreneur? My strength lies in my leadership qualities and being accountable to my family. I’m always taking the tough and best decision suitable for my business. I’m a very open minded person and I am always seeking advice from all of my stakeholders (family, consumers, suppliers and other interest groups). And I also learn from past failures and mistakes.

How far do you want to go in this business? 18

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Hlogi Makau,owner of Caprivi in Tembisa.

I want to grow the Caprivi brand beyond my lifetime. Obviously our source of income is still now in retail, and I believe that by having the right team, the brand can explore services, property and distribution. I’ll strive to build Caprivi to become the next Bidvest.

What inspires you everyday to keep going? I believe in God and I keep on praying, and that’s how I get the strength to overcome daily business challenges and my customers give me strength as well. I get excited when they keep coming over and over again because it means we’re doing the right thing and continually meeting their service expectations.

How do you reinvent your business to remain relevant in the market and beat your competitors? I do a lot of research and development, including networking. And we analyse our competitors’ strengths while exploiting their weaknesses. I recently went to Cape Town where I noticed that the standard of business, particularly within the hospitality industry in Camps Bay, is high. So we continuously learn,improve, set the standard high and implement.

What is the most precious entrepreneurial lesson that you have learned in your life? I have adopted my father’s way of doing business; he was humble, disciplined, focused but simple in application and big in dreams!

The owners need to find a strategy to come out of survival mode and serve the greater market. The ‘hand-to-mouth’ business model must be eliminated. They need to seek new markets to test their business skills and leadership. For example we have recently opened a Caprivi branch in Rabie Ridge, and it has been a tough decision to make but we had to do it for growth and to test our brand in the market. If you’re a business man you must know that running a business is about taking risks and most times it is worth it!

South Africa’s entrepreneurship is lagging behind compared to other developing countries. What do you think is the cause for this setback? The balcony of Caprivi in Tembisa

What sets you apart from your competitors?

shrinkage (theft by staff) and slow adaptability to the changing market.

We understand our target market and we never compromise on their expectations. We also don’t cut our advertising and events budgets. We make a noise!

What advice can you give to an upcoming or aspiring entrepreneur?

Last year you won SABC1’s Making Moves business competition. What does that mean to you?

Pursue your passion and don’t worry about profits. Running a business is the ultimate dream worth pursuing because everything we do in life has a business model, be it a family, relationship, talent or career. So show an interest in all these disciplines: marketing; financial management; and strategy. Go after your ideas and never give up!

It was a ‘feather in the cap’ award for the seven years that I have been running this business. It’s an inspiration to young people that you can inherit a family business and grow it through ups and downs and sustain it to be a symbol of progress. How can the traditional shebeens

You’re also a motivational speaker. How did that came about?

and taverns sustain or reinvent their business model?

It’s caused by the clear absence of mentorship and coaching. Our society lacks sustainable black businesses, the more our businesses fail, the younger people feel less interested in pursuing being an entrepreneur. We need to teach young people entrepreneurial skills train them in the real world of business and support them on business cycles.

What do you do in your leisure time or if you’re not running your business? I travel a lot, read books, collect music and I also enjoy spending quality time with my family.

Where do you want to see Caprivi in the next 10 years? I want Caprivi to become a multinational brand, growing its footprint beyond borders through retail, services, distribution, property and marketing.

I’ve always been a talkative person, I learnt to channel my positivity to advise others and that is ultimately a motivational talk. I have recently been accepted to study Business Coaching at Wits Business School for the 2014 academic year. This will be an opportunity for me to motivate and coach young and upcoming entrepreneurs, based on my experiences and the tough lessons that I have learnt while running Caprivi.

What do you think is a setback for small and fledgling entrepreneurs in townships? It’s a combination of factors but the dominant and most common ones are cash flow management, competition, www.spotongmag.co.za

INTERIOR DESIGN

S R E N I a T N O C S GROLSCH TURN

R A B Y R U x U L A o T n I Amstel brand in the Designers capture the interior to finishes and colours in s. rn fittings in tave

t Design Indaba two shipping containers that open up using hydraulic technology presented by Grolsch , and one container hosts a bar while the other serves as a multi-functional mobile gallery. Designed by Fly Pitcher in collaboration with Design Indaba, the interior and exterior surfaces of the Design Indaba can be used to project art, film, design and the like. 20

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Ravi Naidoo, the innovator of the bar, in conjunction with Design Indaba, describes the bar as “part bar, part art installation”, representing the originality and creativity of both the Grolsch and Design Indaba brands. Naidoo says the Design Indabar is “creativity on tour” as the portable bar was built as an extension of the creativity showcased by the Design Indaba wherever it’s held throughout the country.

Grolsch, the Dutch beer brand, was the ideal partner for the concept, lending its independent and imaginative essence to the Design Indaba. Grolsch marketing manager, Mashinka Fourie, said the Design Indaba was created by the perfect synergy between Grolsch and the Design Indaba. Creative inspiration and thought leadership in the form of Pecha Kucha

style presentations was one of the evening’s highlights. Without guidelines other than “20 seconds to present 20 slides”, local creatives and thoughtleaders talked about everything from inspiration to design thinking, the creative process and the pulse of the design industry in South Africa. Comedian Nik Rabinowitz was the MC for the evening, while guests enjoyed Grolsch beer and pizza sponsored by Col’Cacchio. Cape Town cowboy and trans-blues country musician, Dave Ferguson kept guests lyrically captivated with his interesting use of the harmonica.

From Cape Town to Kimberly, to Durban, to Soweto and beyond, the Design Indaba presented by Grolsch will soon be embarking on a nationwide tour, bringing the best in South African creativity and innovation to a location near you. This fun and unusual pop-up bar will help to spread Design Indaba’s belief that a better world is possible through creativity.

Images courtesy of Design Indaba

Grolsch challenged local designers to interpret a brief to design chandeliers that embody and reflect the characteristic spirit of Grolsch. The chandelier designs by David Krynauw, Pedersen & Lennard, Imiso Ceramics and Michaella Janse van Vuuren, incorporated discarded Grolsch beer bottles in their designs and were chosen as a great sign of commitment to sustainability.

Government

F M B d n a C D I f o Winners ailed h n o mpetiti o ss plan c Busine

eto. The outcome business owners in Sow p in the of the competition will hel ess plans sin bu l ma for development of funding ess acc to l nta me tru ins which is other and a Sef , IDC opportunities from ns. tio titu financial ins

Winners of the IDC, BMF, Sefa Business Plan Competition. Third prize winner, Vusi Sibisi; first prize winner, Xoliswa Qotyana and second prize winner, Daniel Hadebe.

ted in three The competition was hos ase enabled ph t firs phases where the business ideas. ir the p elo dev to entrants shortlisted 50 of Following this, a total g inin tra a in t par k entrants too their business ne -tu fine to e mm gra pro ulted in the plans. The final phase res siness plans bu 10 top the of selection ubmit their res to y with the opportunit ication. ud adj l fina for ns business pla

ment dustrial Develop In n de ai m e th won e Xoliswa Qotyana usiness Plan Competition for th B ) C D Corporation (I burg region. Greater Johannes

di otyana who founded Zon ts Environmental Consultan ht eig her h wit together first partners was awarded the o als and n pla ess sin bu prize for the best egory of best the special prize in the cat a woman. by ted mit business plan sub zes valued at She went away with pri will be used ich wh R300 000, some of ipment for equ nal tio era op ase to purch itional add an as ll her business as we tition pe com The e. mm gra pro training Vuma m fro isi Sib si runner-ups were; Vu Hadebe l nie Da and ng eri ine Tech Eng nscious Primary from Sisonke Enivro Co so Ngobese was Sifi ile wh , tive Co-Opera tive Award in ova Inn awarded the Most ry. ego Cat l the Specia ironmental Qotyana says Zondi Env nmental iro env an is Consultants ich collects management business wh such as es abl ycl rec ses and proces rn as bo ss, paper, plastic and gla financial for ire des her of the result to preserve n sio independence and pas . ent nm the enviro

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llenge was She says their greatest cha g capital rkin wo in finding start-up and employed but now the company has and has ers mb five fulltime staff me rce and sou to p itu Pik h partnered wit separate recyclables. buy recyclables Qotyana says they also who make from community members selling and g tin lec a living from col s. sor ces pro to es abl recycl es and sell them “We sort these recyclabl We also process to different companies. es and sell it nul gra polypropylene into stic furniture pla of rs ure act nuf to the ma our work is of efit and utensils. The ben eto clean Sow p kee to ps hel twofold; it Qotyana. ed add ,” and alleviates hunger

Zanele IDC Head of Innovation, petition com the d Monnakgotla, sai tform for pla ive ect eff an be to proved tential po h wit es identifying business and ed tur nur d, rte po sup that can be g. assisted to access fundin s hopeful Monnakgotla said she wa continue to uld wo ts pan tici that the par siness ideas bu tive translate their innova creating ent ym plo em l into successfu to the ute trib enterprises that may con y. ntr cou the in economic growth n Mashele, Sefa Head of Regions, Do n as one of the described the competitio enterprises ing orm nsf tra milestones of second economy. that are operating in the was geared n itio He said the compet Medium to all Sm ng osi exp towards ustrial ind ue Enterprises to high val n itio pet com is “Th . opportunities ustries that ind ed get tar ely rat ibe del sustainable jobs have potential to create efits for the and deliver economic ben le. she Ma entrepreneur,” said

the IDC’s Small The competition is run by e Agency anc Business Enterprise Fin Forum ent em nag Ma ck (Sefa) and Bla business ideas ter fos to es aim and F) (BM eurial thinking and encourage entrepren es a platform and practice. It also provid showcasing and ing tur nur for identifying, potential entrepreneurial skills for

, Solomon BMF Chairman in Soweto py to see hap re we y the d sai e, Morip pants had tici par of ber that a large num through g” inin tra ss cla rld “wo received ition and pet com the their participation in ute to trib con to e tinu con uld that they wo . eto the industrialisation of Sow

Red Tape Hampers ation e r C b o J d n a s s e n i Bus Business

is one of Over-regulation r small the obstacles fo rive businesses to th e’s er and grow, and th e or m r fo a prospect ence and control, interfer siness restrictions on bu minent activities if the im ill is B Business License s te ri w d, promulgate . la fo Donald Makha

If Cabinet would pass the Business Licensing Bill, this would compel hawkers to register their businesses with local municipalities at a fee. Image By Courtesy of SA Tourism .

he Diagnostic Overview, produced as a prelude to the n National Development Pla ng (NDP) by the National Planni r iste Min by ded hea C) (NP Commission has l, nue Ma in the Presidency, Trevor s as the main identified small businesse economic drivers for job creation and . development

more red tape “All it will do is to create for people who and add another cost esses,” said Fred sin want to start new bu Cape Chamber Jacobs, president of the ent. tem of Commerce in a sta reported that In its vision 2030, the NPC s will be tem, which a large percentage of the job He said the current sys activities ted rien ic-o est dom in , had greatly d 91 create was introduced in 19 government the said n licensing dha ess Gor and in the services sector. sin n, bu itio In add simplified the to g rkin wo ly” ive businesses ess to has been “progr created in process, restricting it for small nts me “Some 90% of jobs will be issues were uire req ety tax saf d the y an h plif where healt The economy sim l wil ld sho thre r ove le reason to small and expanding firms. litt turn s business, and the iness entry involved and there wa the graduated legislation. and r will be more enabling of bus the yea by this sed sed po rea inc pro be scrap it as to credit and . ised rev and expansion with an eye be l ort. However, rate structure wil for the Bill market access,” read the rep “The only reasons given reform and tory ula of reg a set ed authorities pos the pro lp a he ly, the NDP calls for ent uld rec More were that it wo eurship ren rep ns ent ss atio ma Rel st our boo Lab cit to t illi practices suppor amendments to the deal with unspecified ployment Em of ons diti the government e Con ic giv in South Africa. Bas uld Act and and that it wo ant ific sign r the fur a d ess activities are Act have signalle arly a an idea of what busin s. The regulatory burden is cle country in all the sse ine the bus oss on acr burden taking place businesses. be achieved concern for South African uld of the SME municipalities. This wo E Index Report, SBP says C [Companies SM According to the first round CIP 2 if 201 rse its In cou as a matter of ed by the le, dab lau te qui are s mmission] aim Co Growth Index 2012, produc nt’s rty governme and Intellectual Prope P), a section simplify the establishment to Small Business Project (SB y. ally ntl cip cie prin effi dents was working e, it 21 company, 19% of respon obstacle of businesses. But in practic key the s as rou tion one y ula iall reg the impression identified would impose potent “It is difficult to avoid tion lica imp business by on and on to business expansion. nts ati requireme that the inform re controls and anyone seeking to mo on to – d s lea ion l itat wil lim s tie activi the ica. Afr th and we have Sou Government also concedes ess in ss sin ine bu h bus t conduc ister of interference wit to inadequacy of its efforts. Min “We n deal with ed: quite enough legislatio the recently approved to are selling Finance, Pravin Gordhan not le ard op reg h pe If Wit p the red illicit activities. uire req l wil t tha Bill rged with nse need to do a lot better to dro cha Business Lice fake goods they can be at removing il courts by be licensed with civ to tape ... we’ve been too slow s the sse in ine d bus fraud and be sue sses, and of er mb Cha e Cap g liquor the lin s, constraints on small busine sel municipalitie their victims. If they are be charged. s of helping and Industry voiced its we’ve been pathetic in term can rce y me the Com without a license e more the draft law is an small businesses to becom t to be looking for well.” concerns saying as t tex The government ough con uld n wo ow t tha our re hin dynamic wit e not add to it,” tap red unnecessary new measu ways to reduce w and gro s sse ine bus p hel to g do nothin year, Gordhan said Jacobs. In his Budget Speech this create jobs. role key a y pla s ME SM t reiterated tha economy in the development of the of tors era gen ant ific and are sign ng of employment. He said financi with the SMMEs has been simplified rise Finance creation of the Small Enterp r. yea last Agency (sefa)

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d n a l a i c o S r o f Recycling ent m p elo v de l environmenta

the of recycling and protecting . ring litte not environment by

Collect-aCollect-a-Can 20 TINS game, children’s s nou ige Can’s take on the ind nity fun mu com m 20k and e’ am ‘3-tin-g ouraged enc are ts runs where participan ng. ycli rec for s can to bring

ore than 950 000 tons of used metal cans have been recovered in Southern Africa children in schools n Nearly 250 000 l, since Collect-a-Can’s inceptio out Gauteng, KwaZulu-Nata t of landfill through st We th Nor the and tes job e Cap in 1993, saving a huge amoun rn Weste Recovery and recycling facilita ironment. ools therefore es, space and improving the env niti mu com Province participate in the sch y man creation in ly. ual iative ann init s’ ns itio can compet y, CollectCollect-a-Can’s ‘Cash for Metal can recycling compan and ed ect coll be to s can s d to a encourage about the a-Can is a recovery, as oppose cling. There “Collect-a-Can is passionate has proven ise sold to Collect-a-Can for recy ogn rec We th. you our of profit driven, company and on cati reneurs, edu rep ent 000 100 tly managing are curren individuals are educated n that it is self-sustainable by whe t 000 tha 160 e res at in turn employing som ortance its operations and cost structu living or and informed about the imp rs. yea 20 t informal collectors earning a pas nt, the me for iron ls optimum leve collecting by of preserving their env me supplementing their inco e more environmentally om paid to bec y lion the mil R20 n r tha elo re Arc , mo cans, with s. Collect-a-Can’s shareholders zen citi ible ons y. resp uall pak, informal collectors ann Mittal South Africa and Nam t protha to s y ool pan sch com the the to d d rde ishe abl awa est teaches “Prizes are erage The CAN Craze Competition nth as actively address the steel bev m like trash, collect the most cans per mo see y ma t wha t tha ity rs ibil rne is ons lea r. There can industry’s share of resp that can well as the most cans per yea ntal needs can be a valuable resource gory awarding the most cans pertaining to the environme cate a and then also ork artw ir the in ring sed ove re-u rec be of the region, subsequently ed per learner, giving smaller ect span of the coll life the g gin lon in the recycled, pro to stand a all scrap tinplate generated g natural schools an equal opportunity vin ser pre and als , teri s. ses ma ool ces raw tinplate and can-making pro of winning prizes for their sch . prints, sub- chance resources as well as energy including sludge, cut-offs, mis d run use we t ntly tha n orta South “Another school competitio standard fills, and most imp Collect-a-Can encourages all petition, in an annually is the CAN Craze Com ld metal cans. -a-C lect Col Africans to join by ch encourages learners to bui sary whi iver ann h 20t its ca’s ting Afri rn bra the cele ctures out of 300 or more stru Over the past 20 years, Sou ng e ycli ativ rec cre ir the h wit improved getting involved used can recovery rate has es for the d cans”, says Velaphi. driv use nity mu com ca and Afri ves th iati Sou init from 18% to 72%, putting iatives Nations’ next 20 years to come. Collect-a-Can has exciting init on track to reach the United p Dro 20 can get planned for 2013, such as the target of 75% by 2015. To find out more about how you CAN Drive that encourages ate site por web Cor an’s -a-C rs is to involved visit Collect “Our aim for the next 20 yea ates to get involved in can the por tact cor con or .za n.co taca llec lic to Pub www.co 2939. by donating their collection reach 100% recovery”, says ry 466 ove 011 rec on ce offi ager of The Collect-a-Can head Relations and Marketing Man s or charities of their choice. ool sch is is i, “Th Collect-a-Can, Zimasa Velaph ntries like definitely achievable, with cou rates of ry ove rec g chin rea ady Brazil alre 98.3% in 2011.” recycling With an understanding of the actively to nt me industry and a commit port sup to es niti mu com work within ture nur recycling initiatives and ic a commitment to socio econom focuses empowerment, Collect-a-Can priorities on a number of key national ifting the upl in re and is a prominent figu on and cati edu art, ugh thro community . ves entrepreneurial initiati ensive Collect-a-Can also has an ext and exciting e mm gra pro l nta me iron env annually schools competitions that run youth the ong to create enthusiasm am nce orta imp the of ess ren and create awa

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COMMUNITY LEADER

o t d e i r r a M

k r o ity w n his commu

ropist, Linda

Twala.

is Zulu. Udondolo d udondolo, in cause it forms lle ca ities cred be her selfless activ regarded as sa ng limbs. You do not his, and many ot carried out within ki “T al w ur yo ity of un her part rmed and onic comm ic rfo a’s pe d leave his or dr e e an an sh m d ex ne Al ire p eo hi or sp m in ns so s, tio ry ar legs, la ye o re bu s e tw hi ala, e their Alexandra thos into what I am today. worker, Linda Tw ith philanthropy behind. Just lik bs er with th lim e ge m to ed d w t ld rie en and mou stick is bu see a fellow s. ng I and involvem w ki n al vo he w ge w e ria th re ar so m as ned. My heart gets metimes I feel ,” Twala explai work is as sacred ing suffering. So s and giving the body be an m hu k or he ity w y own clot pted him to ws to commun like taking off m clothed stranger. That’s Twala said that this prom He cited his vo by that sword. “I am looks after un at an th n to er tio e them ov the organisa metimes,” so en and swore to liv lfless work. I took my is op le in g in el pe fe e se disabled op of how deep th married to this still a child - ‘till death the elderly and was during that year humble offices e th m fro a al as It . said Tw rvices in vows when I w the community ety for the Care Afrika funeral se andra. his Twala Ama Alexandra Soci d Disabled ex e Al th of n do us part”. rts he ki w ts e ou the Aged an Wynberg, on th mother, and Welfare of . ing up, my late e th ow gr ith rn w ild bo d ch ve te as a d gi As work star Persons w take my meal an ed is philanthropy pany many years H Annie, used to riv ar com ck since then. who had just funeral service , Twala remembers an never looked ba the Care ve it to a stranger plained of hunger. ha “I 67 m lala Society for ago. Back in 19 at home and co struct me to go and bled The Alexandra ed Rose Tshaba m na , an om Aged and Disa in w elderly Welfare of the ve birth to what is e to get her d She would then hudlo’, which is made m an ho s hi d te ub ally ga who frequen s mother. prepare ‘umbh uple of teaspoons of oqizizwe Persons eventu edibles from hi co of Phuthaditjaba-Q a. a e d as ar n an sh in ow er n at te kn w y ea of da is dr to d an an ex p Al pa in with Avenue with the sugar and mixed as ‘Amasi’ or sour milk. Centre on 17th d used to walk an d ol e, as m w n ho he “S me the same fashio ch time she ca Centre is aid of a stick. Ea walking stick and point “Today, the Phuthaditjaba ung and took I y, el tiv ga r yo ne he ld lift ng this for both y mother she wou ying: When I die you must “Instead of taki a hive of activity bled, and the poor realised that m e sa y d sa e m di m t an d y at pu el an it se d tiv ea le si it po d sh old, ab a and so doing, pl st love of all an gs. She en of Alexandr bury me, and in e coffin as well. had the greate and downtrodd arted bein st an th ba m in tja hu k di ic w ha st llo walking surrounds. Phut d today it houses cared for her fe er someone a stranger its id 80 an h by burying would not cons s strike, but would operating in 19 noured her wis ick. This is in ho pa “I er ng ve hu gi n d st l an whe alking own child’s mea her with her w rather take her nger. ra it to a hungry st

ilanth Alexandra Ph

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the Alexandra that was used to build campus of the a w Technical College, no , a stateed ag llege. Co the al for ntr e Ce em urg Johannesb a feeding sch for m gy a d an , lab of-the-art computer the Twala Ama and world class His humble office at the youth, a modern iting Un r nio the se m is littered with fro the ur ti th rlo Bu bo pa l m Afrika funera Twala and Sa crèche and library for l pupils, and ve Sa the d rious prominent rte va oo pictures of him with Reformed Church sta the 1970s, primary and high sch st mo n Mandela, lso the in Ne n by as aig ied ch mp an politicians, su Alexandra Ca all of these, accomp t en and King the rnm t ma ve en Zu go complim Thabo Mbeki, Jacob when the apartheid modern kitchens to to make ra nd xa Ale h ni. lis thi mo eli Goodwill Zw wanted to de feeding scheme.” hostels as y for the building of wa a things He e, rs. ch class crè nt worke to mention all of the compounds for migra The R10 million world d Rhona Lubner ity of ilt “If I were un bu s mm wa co rg the bu for nd an Ra ne that I have do s that some of all rec known as the Ronnie weeks d en me sp so ds y m sil fun built with m Alexandra fro ndra, we could ea fro xa s ick Ale br th wi her Child Youth Centre, Ot . ie re exclaimed perties that we uthaditjaba, Ronn on this interview,” he rted and was of the houses and pro from AfrikaTikkun, Ph dation and en wh sta un rly 1970s projects which Twala e, destroyed in the ea and Rhona Lubner Fo e Entokozweni Centr were moved lud Health and Social nts inc of in ide ts ed res en olv the rtm inv of pa De me so the he ich od wh ho e, of, ild ntr klo Early Ch ng, Diep the Thusong Youth Ce current centre to Tembisa, Katleho Development, has an the t houses other areas. tha to e d ntr an Ce ds nt lan me jointly founded with ow lop ad Me Deve ing a another champion lud re, inc Mo , ty ren au ild Be , ch 0 tor rec Di te ca more than 20 va to d xandra. en ordere ren with learning of charity work in Ale His family had also be programme for child and move to d ue an en s Av ort d sp 2n as on ll e we us the ho difficulties as ala is in the twilight father steadfastly . At the age of 69, Tw Meadowlands but his to recreational facilities ala Tw d lises it. With the tol rea he . Before he died, of his life and he ed rk us ref . ers Bo ild the continuity of his wo r give in to a Lubner Ch need to ensure the “wage a war and neve The Ronnie and Rhon g rin rtu ds nu un d s. gro rte say sta the he s on ha d,” ilt en and legacy, he Youth Centre was bu , Fight them until the the Leopards me on 17th Avenue youngsters, known as will be able to ry nta of Twala’s former ho me cu do id a he de s art ma pe ap s ho nd the by Group, whom he Twala and his frie which was bombed y War shack and it continue with a Da d in an Six life him a the g m ted rin fro pic du er s de take ov which security force d, roa ab d of an y ge rk. all sie l wo loc y tua th vir the philanthrop made waves bo in 1986. This was a llion nothing could go in a donation of R12 mi to g din lea Alexandra in which , including people, or out of the township e conducted their as the security polic believed to have search for ‘terrorists’ nship. tow been hiding in the

HEALTH & LIFESTYLE

cer n d ca n l a o h o Diet, Alc

ou can avoid the risks of developing cancer by exercising regularly, making smart eating choices, limiting alcohol intake, reducing sun exposure, avoiding tobacco and adopting other healthy lifestyle habits. Alcohol may also be linked to other types of cancer including oral, lung, stomach, pancreatic and endometrial cancer. The United States National Toxicology Programme (NTP) studies found that the risk of cancer related to alcohol consumption is most pronounced among smokers at the highest levels of consumption. Other types of cancers can be caused by our genetic make-up, what we eat and drink, the lifestyle choices we make, hormones, radiation, stress, lack of social support and the environment in which we live and work among others. But the International Agency for Research on Cancer, a part of the World Health Organisation, has concluded that cancers of the oral cavity, pharynx, larynx, oesophagus, liver, colorectal and breast are caused by alcohol consumption. “Experts estimate that up to 40% of cancers can be prevented”. says Sue Janse van Rensburg, CANSA Chief Executive Officer and survivor for 29 years. “Ninety percent of cancers are caused by the environment, and only 10% through hereditary factors. By making smart choices you can embrace a healthy, balanced lifestyle. Smoking, for example, is the single biggest cause of cancer in the world, with over 44 000 South Africans dying from tobacco-related diseases each year,” she added. Van Rensburg dismissed the myth that ‘Cancer is a death sentence’ saying many cancers that were once considered a death sentence – can now be treated and managed more effectively and even be cured. Cancer can be prevented and treated more effectively if diagnosed early. Be sure to make smart choices and go for regular screening,” she advised. For any health benefits you should look to diet, exercise and other lifestyle factors. Everyone’s health circumstances are different. You should talk to your doctor if

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CANSA Smart Choices.) • Choose canola margarine products (a CANSA Smart Choice), also with the best ratio of Omega-6 to Omega-3 and it is trans fat free. • Check labels of processed foods like confectionaries for trans fat contents (trans fats are restricted to less than 2% by law). • Aim for three meals per day and snack in between meals on your favourite fruit or vegetable.

Cooking Tips: • Eat raw fruit and vegetables daily. • Prepare your food by baking or steaming using a Steamer (a CANSA Smart Choice). • Cut down on frying and braaing. Cooking oil should not be re-used. If you braai, limit this to twice a week, cut off excess fat, keep the grill 12 cm above the coals. Never eat burnt meat (linked to colon cancer). Consider braaing in foil. • Store food with care. Use clingwrap free of harmful plasticisers, e.g. inhouse products of Checkers, Pick n Pay, Shoprite and Spar as well as the brand name product, GLAD Wrap (a CANSA Smart Choice)

Drinking Tips:

you have any questions about the health risks and benefits of alcohol consumption. • Prevention is the best cure and here are some eating tips for you: • Eat fresh fruit and vegetables each day (at least five portions).

• Avoid food that is fatty, sugary and salty such as chips, potato crisps, sweets and fast foods. • Limit your intake of processed, cured and smoked foods such as biltong, bacon, polony, ham, russians and vienna sausages (linked to colon cancer).

• Choose a variety of fruit and vegetables of different colours for different • Choose low-fat milk and hormonenutrients. free dairy products e.g. Fair Cape Free Range Rooibos Yoghurt – a • Eat more fibre, e.g. fruit and vegetables CANSA Smart Choice (CANSA’s Seal of with skins included and whole-grain Recognition). foods such as Bokomo Weet-Bix and • Use canola oil with a high smoke Bokomo Oats (both CANSA Smart point of 230 Celcius in all food Choices) mealie pap, brown rice and preparation. It is rich in Omega-3 sorghum. and has the best ratio (2:1) of • Limit meat and rather eat more fish, the Omegas-6 to 3. (Be Well and Continental Canola Oil are also beans, lentils and soya products.

• Drink 30 ml of liquid per kilogram of body weight per day, 60% of which should be water. Drinking enough water not only keeps you hydrated, it also helps food move through the digestive system and carries nutrients to the cells. • Like tobacco, alcohol is linked to an increased risk of cancers of the mouth, throat, voice box, oesophagus, liver, breast, prostate, colon and rectum. Limit alcohol to one standard drink a day. • Avoid fizzy sweetened drinks. • If you have fruit juice, drink unsweetened pure juice and dilute with water. • Drink rooibos tea, which is rich in antioxidants, low in tannin and caffeine free. For more information on CANSA contact: 0800 22 66 22 (toll-free) or 011 616 7662 (08h00 to 16h30 weekdays) Email: info@cansa.org.za www.spotongmag.co.za

TRADE

T E K R A M E H NEW IN T Product Reviews

Oude Meester Francisco Takes On San

The luxury South African brandy producer, Oude Meester has returned from the San Francisco International Spirits Competition with a trio of medals. The most senior of the pot stills in the range, the exclusive 18-year-old Sovereign, won gold, while both the 12-year-old and Demant were awarded silver. “South African brandy has established a powerful reputation in the United Kingdom and Europe but our connoisseur offerings are still something of a novelty in the United states. Since Oude Meester’s exposure to American trade and consumers last year in New York, market response has been extremely encouraging. Connoisseurs are thrilled by the sense of discovery and the levels of excellence they are encountering in a specialty segment of the deluxe brandy market hitherto unknown to them,” said Oude Meester global marketing spokesperson, Lee-Anne Lotz. The Oude Meester range is inspired by Benjamin Franklin, famous United States statesman and one of America’s founding fathers, who also excelled as a scientist, inventor and musician.

The World Best Grain Whisky

Named the World’s Best Grain Whisky at this year’s World Whisky Awards, Bain’s Cape Mountain Whisky is proudly South African in profile. Distiller of Bain’s Cape Mountain, Jeff Green, said: “By taking the World’s Best Grain Whisky title we have amply demonstrated that South Africa can make exceptional whiskies.” Green says South Africa’s warm climate contributes to the excellence of their whiskies. He said the maturation process was accelerated by the faster interaction between wood, spirit and air to produce whiskies of great smoothness. “Essentially, the higher ambient temperatures mean our whiskies reach maturity at a younger age.” This, South Africa’s first single grain whisky, was uniquely double-matured to allow the maximum interaction between the cask and whisky. The whisky spent three years in specially selected ex-Bourbon casks and was vatted for a further two years in a fresh set of casks. This made for attractive toffee, floral and vanilla aromas softened by sweet, spicy undertones, with a warm mouthfeel and smooth finish. Bain’s Cape Mountain Whisky is available from leading liquor outlets for approximately R200 a 750 ml bottle.

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Unique and Only Blended y Scotch Whisk

Black Bottle, the only blended Scotch whisky which has all the renowned single malts from the Isle of Islay balanced by the finest Highland, Lowland and Speyside malt and grain whiskies. This is one of the most unique whiskies around as there are few, if any, which come close in terms of style. The whisky has been praised by critics, whisky-lovers and connoisseurs from across the world, and over the years it has secured a cult following for its unique taste. Black Bottle’s unique taste owes its character and heart to the innovation and skill of Gordon Graham, its original master blender. A tea merchant, Graham’s ability to blend tea soon moved to the blending of whiskies in the late 19th century. This particular blend, which he marketed in opaque black bottles, was imported from Germany and it quickly became the whisky of choice for the locals in Aberdeen. The outbreak of the First World War in 1914 forced the company to source new bottles and since that date Black Bottle has been packaged in a green glass bottle, retaining the distinctive pot-still shape. Black Bottle whisky is available from leading liquor outlets countrywide, at around R200 a bottle.

Education & training

d e s i l a i c e p S g Learnin

Image courtesy

of Quickpic

s ill k g S n i Cook

ent and this year’s to create employm out gin in July through programme will be the country. CA was tasked to “In line with this, SA d young, unemploye engage and educate ive dr st, ere int e th people, who have rk as chefs in and aptitude to wo try,” says SACA the hospitality indus ger, Lauren Hills. na Ma ns tio Communica ot programme, which Lauren says the pil , enlisted 800 11 began in April 20 rm that is designed students in a platfo l with both theoretica to provide learners ng. and practical traini ter of Tourism, She says the Minis lkwyk, and the ha Sc Marthinus van pired and excited NDT have been ins me saying it makes about the program the fight against a positive impact in ll as answers a we unemployment, as r development of ou critical need in the . try us ind ism hospitality and tour work with budgets, “In Government we documents, and I policies and policy ople look at us and pe know that a lot of ves. Does it change wonder what it achie this programme at lives? When I look ed that this is a [NYCTP] I am convinc ch the lives of tou ll programme that wi g Van Schalkwyk durin many people,” said P. CT NY of h nc his speech at the lau rol in the programme All students who en y will complete a Cit at a first year level ion rat pa Pre od Fo in & Guilds Certificate ary Arts) and in the and Cooking (Culin essfully completing second year, on succ to complete a City the course, can enrol od Preparation Fo & Guilds Diploma in and Cooking. first time ever, this Lauren says for the a training students at be year’s NYCTP will ke ma t tha e students third year level. “Th will complete an ar ye rd thi the o it int Food Preparation in ma plo Advanced Di rn leadership and lea ll and Cooking and wi d as well as menu an management skills, d ise ial ec sp re mo d an recipe development rd thi ir mpleting the cooking skills. On co duates will have the gra P CT NY se year, the a necessary to enter e nc skills and experie role.” junior management

l Department of between the Nationa ary ers niv an South African Chefs ird th the elebrating its sm (NDT) and uri To h ut Yo l na address the urgent this year, the Natio Association (SACA) to e mm gra Africa’s growing Pro uth ng Chefs Traini for chefs in So ed ne ; ng ari . (NYCTP) keeps on so d hospitality industry young, unemploye of es liv e th g gin chan ms part of the ng the hospitality This programme for c people and providi er aft nt’s Expanded Publi ht ug me so rn hly National Gove e tiv tia industry with a hig ini an as P) (EPW Works Programme skilled workforce. cts nt proje nd skills developme e partnership to fu iqu un a in d ate cre s NYCTP wa

C 32

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in all nine The programme runs -accredited CA SA 26 provinces, and ve taken an active culinary schools ha and success on part in the creati to the solid ion dit ad In P. of NYCT e students in first, th theoretical training o ar receive, they als second and third ye in e nc rie pe ex al gain valuable practic d resort kitchens restaurant, hotel an try. from across the coun

y m e d a c A s s e n i s Bu l l a m S s e h c n u a L B US

Image courtesy of SA

Tourism

ders a r T p for townshi

School (USB) llenbosch Business he University of Ste ademy (SBA) Ac s es its Small Busin small officially launched king a difference to this year aimed at ma s. hip businesses in towns knowledge and commitment to share an effort to B’s US of rt pa is is in Th all business owners work closely with sm through its business education. ills sk develop business orate sponsors USB works with corp t for small In this initiative, the se ill rs to develop a sk m for eight to nine and other stakeholde the ide gu d support an duate with a business owners to gra ts an d the particip rio pe s thi ter Af s. month sored by ABSA, the programme is spon USB certificate. The Distell’s corporate for umbrella body (an n tio da un Fo ll Diste smaller sponsors. s) and a collection of citizenship activitie elitsha, in Cape rticipants from Khay The first intake of pa year and in the coming years the this hips as well. Town, have started ded to other towns ten ex be ll wi e tiv initia

ted through an guided and suppor be ll wi ts an cip rti Pa ining, coaching, , which includes tra intensive programme all training will be rces. The USB says workshop and resou eds of each small e e levels and th ne nc ete mp co th wi aligned A. istered with the SB business owner reg ; human resource ancial management Subjects include: fin ; structuring of al writing for funding legislation; propos business plan l development and a business; persona on campus and ining will take place tra me So n. tio ara prep ntoring part of the e township. The me th in be ng ini tra me so mni, coaching will provided by USB alu y) ph so ilo Ph of programme will be ter the MPhil (Mas on s nt de stu B ter US as offered by and USB MBA (M aching programme ess in Management Co ll assist small busin wi s tration) student nis mi be Ad s ll es wi sin ps Bu ho of works siness plans. Regular owners with their bu d participants will an rs) tee lun (vo rts pe ex s es sin bu offered by d facilities. mation resources an or inf to ss ce ac ve also ha

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Special Feature

s n e e b e h S f o y c a g e L The

unities m m co in

South African popular actor, Jerry Phele and his friends at a local shebeen in Soweto.

he apartheid Liquor Act of 1927, which among other restrictions prohibited Black people from selling liquor or entering licensed premises, was responsible for the emergence of shebeens which became local institutions. “Shebeen” is an Irish word that technically means “an unlicensed house selling alcoholic beverages”.

One of South Africa’s finest writers, actors and intellectuals, William ‘Bloke’ Modisane, in his autobiography, Blame Me On History proudly wrote how his mother resorted to running a shebeen to provide the family with a livelihood, which allowed him to go to school.

“My mother accepted her life, and I suppose, so did the other shebeen queens; they chose this life and accommodated the hazards. My mother Many rural and township women saw wanted a better life for her children, a beer-brewing as a business opportunity kind of insurance against poverty by for them to earn a living, support their trying to give me a prestige profession, families and send their children to school. and if necessary would go to jail whilst The women, who came to be called doing it,” Modisane wrote. ‘shebeen queens’, made and sold beer to migrant workers who could not afford His fellow renowned author and to buy the western beer, or who still academic, Es’kia Mphahlele in his preferred the traditional African beer. internationally acclaimed autobiography, Down Second Avenue also reiterates that Despite their illegal status, shebeens “there was no doubt that many women played a unifying role in the community, were able to send their children to school providing a sense of identity and and provide them with better lives on the belonging where patrons could express proceeds of beer-brewing.” themselves culturally, and meet to discuss political and social issues. Patrons Apart from their socio-economic and owners were often arrested by police. role, shebeens have also played an 34

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imperative role in South Africa’s predemocratic dispensation where they served as meeting places for political dissidents and provided an oasis of entertainment and hospitality. They then crossed over from shebeens to mainstream venues such as taverns or township bars and nightclubs where, mostly working class, urban males could unwind and socialise. As shebeens evolved and became permanent features of the townships’ social scene, establishments competed to attract customers by offering live music, dancing and food. Shebeens are now being formalised and are in the process of being legalised too. They are increasingly sophisticated; catering to a younger, trendier generation of black and white patrons, tourists and boast a wide variety of modern comforts like TVs, digital jukeboxes, collections of single-malt Whiskies and an international selection of beers. Some even have adjacent galleries selling local art.

PROPERTY

Lifestyle

d d a t a h t Features me

Images courtesy of Shutterstock

value to your ho

appliances will go a long way giving extension to create a larger kitchen. your kitchen that just-renovated feel, Got a huge garden but a small house? Put on a double storey extension to but at a fraction of the cost. Replacing create the family home of your dreams. kitchen wall tiles and worktops will A loft conversion could also add up instantly smarten up a tatty kitchen, to 10% to the value of your home as will new hard flooring throughout. and, unlike a ground floor extension; • Squeezing in an en suite bathroom it won’t steal space from the garden. could add up to 5% to the value Get a bedroom and extra bathroom up of your home, assuming you don’t there, if you can. sacrifice a valuable bedroom for When you’re planning and tightening • Planning a new kitchen is an absolute it. Revamping your bathroom will your budget, the last thing you want to must for anyone seriously looking improve and add to the appeal of do is spend unnecessary money on your to boost their property’s value - it your home. You don’t need to hire a home so it’s worth researching which could add up to 10% to your property plumber to do all of the work if you’re home improvements will boost your value. It’s the first thing a potential a competent DIYer (Do it Yourself). home’s value and which will devalue buyer will look for in the future and Fitting a new sink isn’t as hard as you’d your property. That way, every cent spent it’s also the room in which you’re think, while re-tiling the walls and will be spent wisely. likely to spend much of your time floor, grouting and sealing around a particularly if it is a kitchen and living An extension could add between 10 and basin or bath is easy, too. If you’ve got space all in one. You have to pick one 50% to the value of your home, depending the budget, why not splash out and that matches the style of your home on its size and how well it’s finished. Here replan and fit a whole new bathroom? - so choose a contemporary kitchen are some tips on how to add features that Good bathroom lighting won’t just for a modern home, or something can add value to your home: make it feel like a home spa but will more traditional for a period property. make it seem larger, too. • So, you’ve plenty of bedrooms but Replacing your kitchen doors and old appliances with new, good quality • Redecorating is an easy and not a tiny kitchen? Add on a downstairs ith the housing market in its current state, the sensible homeowner’s mantra should be ‘don’t move but improve. With this in mind, Lucy Searle came up with tips and advice to help boost your home’s value so that staying put won’t just make sense financially, it will be an absolute pleasure.

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necessarily expensive way to improve your home. Paint is the cheapest way – and there are lots of easy to live with, space-enhancing colour schemes to choose from. With a little practice, anyone can create their own paint effects in a colour scheme to exactly match their taste. Stencilling is really making a credit crunch comeback, too, because it can create an expensive look at a minimal cost. Or, if painting isn’t your greatest skill, how about sticking? Wall stickers cost a fraction of what wallpaper would, but their impact on a room is just as great – and they’re incredibly easy to apply. • Replacing old, worn or outdated carpets can transform a room instantly. Current carpet trends are for bold colours and patterns, but for a look you won’t tire of, go for something classic, neutral and easy to live with that’s made to last. • Spend time and money now to sort out plumbing problems, identify and deal with damp, and restore fittings and fixtures. • Find ways to save energy at home, and then use the money you save to spend on more eco-friendly improvements. One way is to improve the insulation in your home. You will not only cut your electricity bills – it will also make your home more ecofriendly. And if you’re looking to redesign your home to be green - you can do it all by choosing to buy recycled, used or antique furniture over anything newly made. Turning a neglected plot into a glamorous garden can have a real impact on your home and how you feel about it, let alone adding to its overall value. You don’t need to spend a fortune – just a few clever ideas and regular maintenance can do the trick. • If you have a large garden and want to add a little more indoor space without building an extension, why not consider an outdoor room? These will give you space for anything from home, office to an extra lounging area to somewhere for the children to play. Of course, you might want to spruce your garden up just by adding an outdoor dining set, whether wooden, metal or funky and contemporary. Source Home-Dzine Online

Survey Shows Low Property Upgrades Residential building statistics of South Africa for January 2013 and FNB first quarter Estate Agent Survey continued to paint a bleak picture for the residential additions and upgrades market. In the FNB Estate Agent Survey for the first quarter, the sample of agents surveyed continued to point to a gradual improvement in the levels of home maintenance, but no perceived improvement in the low level of value adding upgrades. In the January survey, agents estimated an average of 3% of home owners who were letting their homes get run down, 10% of the participants were attending to basic maintenance, 38% were fully maintaining their homes, 45% maintaining fully and making some improvements and only 3% were making value adding upgrades to their properties. FNB Household and Consumer Sector Strategist, John Loos said: “This is encouraging, especially from a bank point of view where many homes provide security for home loans. Since the 2008/9 recession we have seen a big decline in the percentage of homeowners in the two lowest level categories of letting homes get run down and only attending to basic maintenance. Whereas the total estimate for these two categories combined was as high as 38% as at the November 2008 survey, this had diminished to an estimated 13% of total homeowners by the first quarter of 2013.” According to the survey, the overwhelming majority of homeowners now find themselves in the full maintenance and full maintenance with some improvements categories. For these two categories, the combined total percentage has risen from 49% in November 2008 to 73% by the first quarter of 2013. Loos says the improvement in the level of home maintenance after 2008/9 recession and high interest rates appear to have had a noticeable impact on Real Growth in Retail Sales for Retailers of Hardware, Paint and Glass Products. “However, the level of maintenance may have more or less normalised at higher levels after the earlier slump and as a result we have seen Hardware, Paint and Glass Products Real Retail Sales Growth tapering back to near zero in recent months.” He said there haven’t been any noticeable improvements in the value adding upgrades to homes which comprise an estimated 3% of home owners in the first quarter 2013 Estate Agent Survey. “This percentage was as high as 23% in early 2008, but slumped as recession hit later that year, and has never really recovered meaningfully,” Loos commented.

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g n i u n i t n o c p The Carling Cu SPORT

Feature

aches o C ion p m a h C to empower

Orlando Pirates are on the edge to clinch the title for the third consecutive time whilst Kaizer Chiefs are looking forward to breaking the spell by winning this coveted title for the first time.

he Carling Black Label Cup returns for the third time in 2013, giving Kaizer Chiefs and Orlando Pirates fans yet another opportunity to showcase their coaching skills by going against each other in the heat of battle.The showcase is scheduled for Saturday, 27 July 2013 at South Africa’s premier football venue, FNB Stadium in Johannesburg. The Buccaneers have won the first two episodes both via gruelling penalty shoot-outs after closely fought clashes. The stadium was filled to capacity of 94 736 last year, breaking the all-time attendance record for a soccer event in the country!

The opportunity to be the Champion Coach has ignited the imagination of fans all over the country and this globally unique concept has taken its place as one of the highlights of the South African football calendar.

Orlando Pirates and Kaizer Chiefs meet, the game will be of massive interest to the public. However, of a greater interest is the fact that supporters have a rare opportunity to pick the teams, which is incredible for them.”

Kaizer Chiefs chairman, Kaizer Motaung said “The Carling Black Label Cup has been a tremendous success, not just for the two clubs involved and the fans who have taken the concept to heart, but also South Africa as a whole. It has shown us to be a country of innovation and outstanding achievement.

“The Carling Black Label Cup concept has been hugely welcomed by the South African football fraternity as it affords consumers the opportunity to realise their dreams and be a champion coach. We did not want to tinker with the vision too much, but have changed the substitution mechanism around this year, to add a new dimension based on the consumers,” says Vijay Govindsamy, Carling Black Label’s General Manager told Spotong.

The benchmark for success was set very high for this campaign and required massive public involvement for it to work. I am delighted to say that we managed to meet the technical requirements of the The campaign has grown tremendously campaign and that the involvement of the Orlando Pirates will be eager to clinch since its inception in 2011, with more the title for the third consecutive time, public has been incredible.” than 20 million votes cast last year whilst Kaizer Chiefs are looking forward alone. This is double the amount from While Orlando Pirates chairman, Dr Irvin to breaking the spell by winning this the first year, as fans selected their Khoza suggested that the success of the coveted title for the first time. The starting line ups for the well-sought after campaign is the reason for the football excitement of this year’s campaign Soweto derby. fans to celebrate. “I believe that anytime starts now! 38

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Music

n r e v a T r u o y e k Ma

Feature

ic s e mu v li h Vibrant wit

our tavern is an important venue in your community for social interaction and making music a regular feature can deliver financial benefits. Good quality, well run music events will attract more customers to your tavern or bar. A survey shows that playing music at a bar or tavern creates a feel-good atmosphere and enhances customer’s experience and 71% believe it makes staff more productive. The study further reveals how music can also have an impact on how fast people eat. It found that when lively music is being played in a restaurant or bar, diners takes an average of 5.1 bites per minute while without music it’s 3.9 bites per minute. The faster consumption led to requests for second servings. Bringing a live music band to your tavern can be profitable but choosing the right type of music can be a daunting task as well. You might be overwhelmed by the number of acts on offer or worried that your musical tastes won’t impress your customers. Here are some key points you may need to take into consideration before you start looking for the right live music acts for your spot: • Knowing the maximum capacity of your venue will help you work out the potential income that you can generate from entrance fees. • Before you decide on the entrance fee, it’s better to consider what other venues in the area are charging for a similar band. Ask the performers if a door charge is the same or consistent when they play elsewhere. • You need to know what kind of music will work for your venue, your area and your customers. Don’t make assumptions – ask your regular customers what genre of music they would prefer or enjoy. • In the beginning you might want to stick to one genre of music. Later on you can decide whether to specialise or offer a range of different music genres on various nights of the week. • Look out for recommended bands

DJ Soul T entertains the crowd. Image courtesy of Brandhouse.

• • • •

•

online on Twitter, Facebook and music blogs. This will give you a good idea of whether a band is right for your customers or not. Look out for music reviews in local newspapers and magazines too. Consider using a promoter who will book acts for you, for a fee or share of the takings. Contact local colleges or universities – they often have music students who are looking for places to perform for free. Be sure to keep a good relationship with bands, performers and their managers. If you decide to charge, consider including a meal or drink in the ticket price. This can help maximise revenue and cover the cost of the band. It can take time to establish a reputation for good music and to build up an audience for certain nights as well.

Be a responsible trader and good neighbour • Make sure you spare a thought for your neighbours. • Simple steps, like fitting removable shutters for windows, can reduce noise at low expense. • Consider investing in sound proofing. • Keep your neighbours updated about your plans and maybe even invite them to your music night for free.

Ticketing • You’ll have to know how many tickets you would need to sell to break even or make a profit. • You may have to keep some free tickets on hand for journalists or promoters. • You might even decide to operate a guest list. If you don’t print tickets, sell access to the gig at the door by using a stamp.

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EVENTS

Services

EVENT Listings

This year’s Good Food & Wine Show will attract visitors to club bars or laid back jazz lounges to the shebeen or bikini bar at the newly launched scintillating South African Bar.

how rade S T ar B New s SA Get

he South African Bar Show was launched alongside the wellestablished and popular culinary festival Good Food & Wine Show in Cape Town recently. All alcohol brands and products with the exception of table wine will be eligible to participate in this new consumer lifestyle exhibition that takes place in Cape Town, Durban and Johannesburg later this year. Event organisers say they have identified a gap in the market for an exclusive, interactive liquor exhibition that focuses on bringing new consumers to market through vibrant experiential and educational interactions with liquor brands. Sales & Marketing Director of Fiera Milano Exhibitions Africa, Louise Cashmore explains: “Extensive research and meetings with key liquor industry players have made it clear that there is a need for a fresh outlook on how alcohol is exhibited and presented to existing and importantly, new consumers.” 40

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There are total of 130 000 discerning visitors annually to the Good Food & Wine Show. Cashmore says all of the visitors to the Good Food & Wine Show are “lovers of good living” and would potentially be receptive to the ethos of the separate new SA Bar Show. “We subscribe to responsible drinking and enjoyment of alcohol products without the rogue element of excessive drinking. To this end, there will be no free sampling; there will be a couponing system whereby visitors will purchase coupons in order to sample any products in the SA Bar Show.” The SA Bar Show is seeking exhibitors who will give visitors an educational experience into the world of enjoying the flavours, taste and smells of prestigious alcohol products and with a key message throughout that alcohol should be enjoyed responsibly. “Given that it is our intention to

introduce our liquor exhibitors to today’s new, younger consumers, most of whom are not given to drinking in excess. And we are also looking for exhibitors who will educate, inform and enchant our more youthful visitors in accordance with our ethos of drinking responsibly,” Cashmore adds.

Dates

• Good Food & Wine Show Durban August 8 to 11 Durban Exhibition Centre • Good Food & Wine Show, JHB September 21 to 24 Coca Cola Dome

Booking and Ticket Prices Tickets cost R110 for adults and R55 for children - this includes more free theatres than ever before. Visitors will also receive a coupon book that will allow for massive savings and specials. For more information call (021) 702 2280 or email info@fieramilano.co.za.

ng rewi B f o rld o W e h Touring t

rom the lush hop fields in George to the malting plant in Caledon, to the country’s oldest brewery in Newlands Cape Town, this year’s Heritage Tour provided interesting insight into SAB as a company, how it has grown over the decades and the contributions it has made to sustainable development and responsible business practices. “Not everyone is familiar with the SAB beer-making process, and so the Heritage Tour allowed us to engage with guests on various levels and better acquaint them with our brands,” says World of Beer General Manager, Clive Mooi. “We work with our stakeholders on a daily basis, and this was a wonderful opportunity to showcase SAB as a company – what we do and what we stand for.” Laurie Conway, General Manager of SAB Hop Farms, took the team through the farming process and explained how hops contribute to the aroma and taste of a particular beer. “At the turn of the 20th century, Ohlsson’s Brewery (which has since become SAB) distributed hops to different locations in South Africa to find the best place to grow them. The climate in George proved ideal,” he says. In fact, George has the only climate in Africa suitable for growing hops. The 450 hectares of hop fields in South Africa account for 70% of the total hops SAB needs for brewing, while 30% is imported. SAB also sells hops to craft beer brewers. After the hop tour and a night at the luxurious Hyatt Regency Oubaai Golf Resort, the team headed off to Caledon for a tour of the SAB Malting plant.

Celebrity chef, Pete Goffe-Wood.

SAB Malting Manager, Lauren Steytler, explained how the Caledon malting plant produces 180 000 tonnes of the total 222 000 tonnes annual yield. SAB produces 82% of the total brewing requirement. Dinner that evening at Cape Town’s Kitchen Cowboys was a treat. Celebrity chef Pete Goffe-Wood was joined by SAB trade brewer Denis da Silva, and together they presented a delicious, uniquely South African five-course meal, each dish paired with a SAB brand. Both took the guests through the flavour complexities of each beer, and Pete admitted that food is easier to pair with beer than it is with wine. “It’s easy to overpower food with wine. Beer is much more robust and has more body, which often makes it a better choice when it comes to food pairing,” he said. The dessert of sticky toffee pudding paired with Castle Milk Stout was a personal highlight, as Pete had also made Castle Milk Stout ice-cream for the very first time and SAB Heritage Tour guests were the first people to sample it! On the last day of the tour the guests went to the Newlands Brewery in Cape Town. This site is a national monument steeped in history, being the first brewery set up in South Africa in 1889. Water used in the brewing at Newlands Brewery comes from two crystalclear natural springs which flow from the base of Table Mountain, ensuring that the beer made there is of the purest quality.

Dish prepared by Pete Goffe-Wood who admitted that food is easier to pair with beer than it is with wine.

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EVENTS

Services

EVENT Listings

Hansa Festival of Legends

Zakes Bantwini performs at Hansa Festival of Legends

ore than 40 top local music legends from the past 30 years were gathered at Newtown’s Mary Fitzgerald Square for the Hansa Festival of Legends where they gave a stunning ten hour performance. The Hansa Festival of Legends offered music lovers a unique opportunity to hear their favourite hits from yesteryear alongside current chart toppers. The city was pumping to the sounds of hip hop, kwaito, afro pop, soul, jazz, R&B and house beats.

Partygoers got into the groove with their favourite local artists as they were performing on three specially erected stages, participating i n a street parade or

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catching their breath as they chilled at musically themed lounges. According to Hansa General Manager Khensani Nobanda, this year’s festival was a celebration of favourite artists from years gone by, who have indelibly left their marks on the South African music scene. But it was also a showcase of today’s hottest talent and some of our country’s upcoming stars for which Hansa has previously provided a platform. Music lovers were happy to see performances by Khuli Chana, Zakes Bantwini, Amu, Spikiri, Sipho Hot stix Mabuse, The Muffinz, Zaki Ibrahim, Lilly Million, TKZee, Spoek Mathambo, Arthur,

Mdu and many more. The likes of Lulo Café with his cutting edge house music and the acappella singing group The Soil kept the beats coming as DJ Vigi, Glen Lewis and Oskido spun the decks and hip hop DJ, Dimplez, kept the crowds on their feet. The festival was also to pay tribute to and honour two of South Africa’s most celebrated artists, Lebo Mathosa and Brenda Fassie, who were brought back to life on the day. Nobanda says just as Hansa Pilsener is a beer with a ‘special ingredient’, so each musician selected for the festival has his or her own ‘special ingredient’ that makes them extraordinary and keeps fans coming back everytime.

nce perie x E eer B ur o Y Share pp A eer B y M g New in Us

eer connoisseurs and fundis can now rate, review, discover and share their best beer experiences on the best beers South Africa has to offer using the newly launched MyBeer app. Users can also see the top 10 trending beers, as voted by the beer-loving community, in real time, and view prices. Festival-goers at this year’s third annual Clarens Craft Beer Festival, sponsored by South African Breweries (SAB), were among the first to become ‘Beer Heroes’ by using the new MyBeer online service, subsequent to its official launch. SAB’s Chief Brewer, Martin Brooks said “MyBeer, the new online beer community, was commissioned by SAB to encourage beer lovers to share their beer drinking experiences with each other. MyBeer is educational, fun and a valuable resource for old and new beer drinkers alike.” Brooks said MyBeer was spurred by the burgeoning craft beer movement and the growing trend to experience different kinds of beers in South Africa.“SAB hopes that MyBeer will broaden the horizons of beer lovers around the country by encouraging this experimentation and promoting knowledge sharing,” Brooks added. As part of its support of the Festival, SAB sponsored the Best Beer on Show prizes which were selected through a rigorous Beer Judge Certification Programme (BJCP) tasting. The first prize for best beer in show went to the Red Amber Ale by Chameleon Breweries, based in Hartbeespoort. The second prize was the Natal Chilli beer, made by Mtunzini Brewery in Eshowe and the third prize

was the Mustang American Pale Ale from Cockpit Breweries, located in Cullinan. The People’s Choice winner, for the second year running, was the Farmer’s Draught from Rustenburg’s Brauhausam Damm Brewery. All the winners received malt and hops from SAB. For the Clarens Festival, Sandra Innes, one of SAB’s brewers, brewed four exclusive beers, enjoyed by more than 3 000 festival-goers. The Peary, a crowd pleaser at last year’s Cape Town Festival of Beer, fermented with 100% pear juice, had a medium sweetness and was clear and pale gold in colour. The traditional Weiss beer, Sunset Wheat, had clove-like flavours and moderate fruit esters. A Chocolate Stout, called Willy Wonka, was an indulgent rendition on the popular milk stout, while a lighter version, the Chaleur, had fruity esters with subdued roasted flavours of a classic stout. Proceeds from the sale of the beers and SAB’s popular ‘love beer’ t-shirts amounted to R27 000, and were donated to the SAB Boucher Conservation Fund, which is raising funds to register South Africa’s threatened rhino population on a DNA database. The database will create a direct link between a horn and a carcass, making it easier to convict poachers. The campaign, driven by retired South African cricketer Mark Boucher, hopes to raise R1-million in its first year and is on target with more than R300 000 been raised thus far. The MyBeer app can be downloaded for free at www.mybeer.co.za. www.spotongmag.co.za

MOTORING

Feature

r i e h t n i t n e d n e p e Youth feel ind e l y t s e f i l r i e h t f o t wheels and it’s par

oung people say their wheels are more than just a way of getting around. Their cars make them feel independent and represent a living space that is uniquely theirs. But with the Easter holidays now behind us, many parents across the country are breathing a sigh of relief that their novice drivers are safely home. And sadly, others are left grieving.

they could escape day-to-day stress and responsibilities, and 52% said it’s where they could escape from their parents.

As part of Goodyear’s commitment to understanding and addressing road safety, the company recently investigated the behaviour and driving habits of 6 400 drivers under the age of 25.

As many as 18% say their cars are the place where they have sex with their partners, though South Africans are not as fancy free as most, with just 14% admitting to doing it. Unsurprisingly, more men (24%) than women (13%) admitted to having sex in their cars. And 33% of South African youth say they likely kiss their partners while driving.

The survey, conducted in 16 countries, was specifically designed to obtain detailed information regarding young drivers’ level of training and preparation, their habits behind the wheel, their most common worries and mistakes on the road, as well as their views on cars and driving in general. “Young people today have a very particular relationship with their cars,” said Lize Hayward, Goodyear Group Brand Communications Manager. According to the survey, 73% of respondents said having a car is a way of gaining independence; 61% said their cars reflect their personalities, 67% said their cars were a place where 44

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South African men are more likely than women to see their cars as a form of independence, while German, Swedish and Austrian young drivers are the most pragmatic and see their cars as just a means of transport.

Almost half of all newly qualified drivers enjoy cruising for pleasure without any particular destination in mind while 22% confess to feeling a real adrenalin rush when behind the wheel.

they had a flat tyre, respondents revealed that they were not as independent as they would like to believe. Overall, only 44% said they would change it by themselves while 23% would call their parents and 12% would call their boyfriends or girlfriends. Also, given that changing a tyre requires a fair degree of strength, it was perhaps not surprising that women were far less likely than men to change a tyre on their own. South Africans were the most comfortable driving on their own after completing their driving training and they are also the most likely to check their tyre pressure regularly for safety. However most were not trained to do so and even fewer were taught how to change a flat tyre. “With so many young drivers lacking the confidence even to change a flat tyre, there is certainly a need for more training.

“With safety at the core of our tradition, Goodyear works with the European Probing deeper, however, Goodyear’s Driving Schools Association, the survey also showed that today’s Volkswagen Driving Academy and the youngsters are in some ways slower Goodyear 4x4 Academy to provide to gain independence than previous young people with more training on generations and retain a strong attachment to their parents – particularly driving safely and responsibly, as well when it comes to sorting out car trouble. as ensuring optimal knowledge and maintenance of their cars and tyres,” said Hayward. When asked how they would respond if

More Powerful r e g n a R b a C e l Sing

ord’s Ranger line-up has been expanded with the addition of two new Single Cab derivatives powered by Ford’s 3.2 litre diesel power plant. The 3.2TDCi models will be available in either 4x2 or 4x4 guise with both offered in XLS specification and mated to a 6-speed manual transmission. The 3.2 litre Duratorq TDCi five-cylinder diesel engine offers a substantial 470Nm of torque and power rated at 147kW. The impressive performance does not come at the expense of frugality with both models utilising only 9.3l/100km of fuel on a combined cycle route. Emissions are measured at 245g/100km on both the 4x2 and 4x4 models.

signed to cater to a wide spectrum of customers. “Both fleet buyers and small business owners will now be able to take advantage of the greater selection of models on offer while enjoying the quality, fuel efficiency, safety and smart technology that have made the Ranger such a popular choice with South African consumers.” All Ranger derivatives except the base units come with a five year/90 000km service plan and a comprehensive four year/120 000km warranty with service intervals of 15 000kms. Customers will

MOTORING

Review

also benefit from three years of roadside assistance and a five year corrosion warranty as part of the Ford Ranger package. Additionally, Ranger 4x4 customers receive free off-road driver training. The Ranger 3.2 XLS HR Single Cab Diesel sells for R315 200 and the Ranger 3.2 XLS 4x4 GMT Single Cab Diesel sells for R361 900 Note that the actual consumption will depend on many factors, including driving habits, prevailing conditions and the vehicle’s equipment, condition and use.

The Ranger also offers notable towing capabilities with the 4x4 model able to tow up to 3 350kg when fitted with the range topping diesel engine. Both derivatives can achieve a maximum of 800 millimetres wade depth level while maintaining a steady speed of not more than 7km per hour. The high beltline and raised rails of the load box ensure a load box volume of 1.82 cubic metres. Marketing Manager of Ford, Gavin Golightly says this Ranger has been dewww.spotongmag.co.za

RESPONSIBLE DRINKING

a on Don’t lose yourself

night out

individual judgement, and your sense of responsibility and accountability. Excessive consumption of alcohol on a night out leaves your judgement impaired, and you might unknowingly put yourself in a dangerous position. The best course is to make sure you don’t drink too much and avoid people you don’t know or trust. If someone is aggressive towards you, reply politely and walk away. When leaving an establishment at night, do not leave alone. But there are a few things to know and some tips on how to avoid danger:

Drink spiking This is placement of an often illegal substance into a drink, with the intention of causing harm to the drinker.Symptoms of drink-spiking depend on the substance added. Signs that someone’s drink has been spiked include disorientation, dizziness, hallucinations, nausea and vomiting. One drug that is commonly used is flunitrazepham, also known as Rohypnol or the ‘date rape’ drug. You can protect yourself against drinkspiking by drinking from a bottle or can because it’s harder to drop a drug into one than a glass. Also, never leave your drink unattended or accept a drink from someone you don’t know or trust. Be cautious when there is an unattended punch bowl at a party. If you experience symptoms of drink-spiking, ask a trusted friend or a responsible member of the establishment’s management for help and immediately seek medical attention.

Aggression No one should have to endure unwanted aggression that may lead to abuse or violence.

hen out on the town, drink moderately so that you maintain control over yourself and stay observant of your surroundings at all times. Heavy drinking increases a woman’s risk of becoming a victim of sexual assault or other forms of violence. This is especially true in 46

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South Africa, where there is the shocking statistic of a woman being raped every four minutes.

The following are a few suggestions to think about before meeting up with your friends:

• Plan your night out in advance. Think about where you are meeting. You are Drinking alcohol has been a part of more likely to drink moderately if you celebrations and social interaction around meet at a restaurant to enjoy a drink the world for thousands of years. But how with a meal than if you meet at a busy and noisy bar. much you choose to drink is a matter of

tistics Sexual offence sta

• Have a plan for the end of the night. Carry numbers on your person for a reputable taxi company. Don’t get into unlicensed cabs. Another alternative is to have a designated driver, someone who you can depend on not to drink and drive. • Try to travel in groups. • Always carry a mobile phone.

Be sensible Drink slowly and be sure you don’t drink on an empty stomach. You should have plenty of water between drinks to avoid dehydration. These are good ways to slow down the absorption of alcohol. Drinking too much in one sitting can lead to serious health and social problems and these include: • Absenteeism or poor performance at work or other commitments the following day • Alcohol poisoning • Accidents, including car accidents • Brain or neurological damage • Heart or cardiovascular problems

Don’t put yourself at risk

the crime low reporting rates and for ics tist sta e d indication crim l goo a cia offi not he statistics are thus 20 es. cas of ber 2012/2013, released on num ual of the act t September 2012, show tha ica from the reported rape in South Afr The institute noted that %. But 1.9 by e clear that the s tim t wa it firs ics the tist for decreased previous sta es enc Off l offences was xua ual (Se the new Criminal Law reduction in overall sex nt Act, in crimes me ion end uct Am red rs) a tte by Ma d ven and Relate largely dri w’ ‘ne of because ber ion num ect a d det No.32 of 2007, create that required police ntional’ -work) nve sex ‘co . n (e.g tha m er the oth ed es ort enc sexual off no one rep victims ed uir req t rape. rather than those tha ual sex or e rap . (e.g m the reporting for Security According to the Institute abuse). ible oss Studies this makes it imp on sexual e since 2005, to compare the statistics Last year, for the first tim h wit 07 20 thi Mthethwa, ber offences before Decem the Minister of Police, Na new the e has e Rap aus . ics bec tist res sta figu e more recent provided rap ce 2008/9, ual crimes’ sin sex al sed ‘tot rea inc led cal tly ry ten sis ego cat con te higher levels ences ranging contains 59 separate off and while this may indica e. rap to es ducted by the enc off con from sex-work related of reporting, research over the past il unc Co ch ear Medical Res e crim new levels of ely the t ativ However the rel two years has shown tha 8.5% since by ica are sed Afr rea th dec Sou in has ry ion rat catego rape perpet en wh /9, 08 20 in d uce it was first introd unusually high. ed, until 70 514 cases were record orded es. In 2008/09 the police rec s 2011/12 with 64 514 cas thi e, rap of 54 126 cases in 7 09 55 for to te sed titu rea Ins inc But the 2009/10 and increased Security Studies again in 2010/11 to expressed 56 272 (representing concerns a 3% overall ual that sex increase for this offences time period). suffer from

Alcohol is a depressant and it can affect your reason, judgement and coordination. It can also slow down your reaction time. This means that if you drink to excess, you’re putting yourself at risk. The results could be relatively minor. Perhaps you might not realise that your jokes aren’t going down too well or it might lead to serious risky behaviour, such as unprotected sex.

Don’t drink and drive If you’re meeting friends for beers, always remember to think about how you’re going to get home again. Because alcohol affects your judgement and reaction times, driving is out of the question. The physical and emotional trauma caused by drunk drivers is entirely preventable. The message is simple: If you’ve been drinking, don’t drive! Use public transport, take a taxi or nominate someone to stay sober and drive you. Additional source – talkingalcohol.com www.spotongmag.co.za

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Spotong Issue 5

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REsPonsIBLE DRInkInG FEATURE

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