From this years book sale proceeds,  the Otago Youth Adventure Club was identified as the major benefactor and we will be donating $15,000 for the Berwick Camp.
Stephen Woodhead -  Chairman of the OYAT, has been invited  to our next meeting on the 2nd November to receive this donation.

 

 

Last month, 12 Otago Rotarians spent 12 memorable days on Long Island, New York, hosted by local Rotarians. It was a privilege to experience this distinctive part of the United States in such depth—an experience many Americans themselves have never had.

In its early days, Long Island was a major food bowl, with more than 45,000 acres devoted to potatoes alongside many other crops. Today, it is a blend of small communities and open spaces. Despite its proximity to New York City, the island has retained a semi-rural character, with no high-rise buildings dominating the landscape.

Our programme included visits to several research centres undertaking agricultural and biological projects. We also toured an impressive glasshouse operation whose owners grow poinsettias and geraniums for Trade Depot, using seedlings sourced from Uganda and Kenya.

 

During the exchange, we stayed for four nights in each of three different parts of the island. This gave us a wonderful opportunity to get to know the region and our hosts while taking part in Rotary service projects and a variety of social activities.

Above all, the visit reflected Rotary at its best: warm hospitality, practical service and friendships formed across continents. We returned to Otago with a deeper appreciation of Long Island and many lasting memories of the people who welcomed us.

Final-night celebration: Our Long Island hosts and District 9999 visitors celebrate their final evening together.

Service in action: Neville helps with a Rotary water-cleaning project using oysters. A single oyster can filter up to 50 gallons of water a day.

A historic re-enactment: The Otago team re-enacts Washington crossing the Delaware as part of the United States’ 250th anniversary celebrations.

 

At the last meeting the club trialled a new initiative to reduce food waste by offering members the opportunity to box up leftover food from the meal to take home. Once everyone had finished eating, boxed meals were made available, and members were invited to fill a container for $10 per box. The containers are a generous size, allowing a good amount of food to be packed in, making it well worth it for those who would enjoy the leftovers later. The system was self-service, giving members the freedom to choose what they would like, while also helping ensure that less food goes to waste.