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Nelson Weekly - 24 April 2024

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Nelson Weekly

Affordable Excellence

Locally Owned and Operated

69 Haven Road, Nelson 7010 24 Hour Service - 7 Days Ph 03 539 0066 nelson.simplicity.co.nz

Wednesday 24 April 2024

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Page 26

Theatre on show

Stoke start title defence

Seal of approval for riverside guest KATE RUSSELL River Kitchen welcomed a new customer last week, and while he didn’t order anything, he certainly proved popular with other diners.

An adult male fur seal made the cafe his home last Monday and Tuesday and has been spotted in other parts of the city, too. River Kitchen owner Clare Fleming says she first saw the seal in early April.

“He’s really brave, he’s been on quite an adventure. He’s crossed the road and been over to Hathaway Court to sit on someone’s car and has been seen sitting on benches. He’s had a good look around.”

She says he caused “quite a stir with the customers, especially with it being the school holidays. “It was quite a treat. He is really tame and not worried about anyone walking by him. We work around him.”

River Kitchen isn’t the only place there have been seal sightings this month. DOC Motueka operations manager Chris Golding says they had

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More kai for Kai Rescue ANNE HARDIE Nelson Environment Centre’s Kai Rescue programme was donated a massive 21 tonnes of food in March, which is enough to supply about 10,000 meals for people in need. Coordinator Luisa Zuppardi-Smith says it was the third big month in a row for the not-for-profit organisation that aims to minimise food waste and feed people. In January, it clocked up 18 tonnes, then 16 tonnes in February before jumping to 21.667 tonnes in March. In the previous March it received 15 tonnes of food to distribute. “Our role in the community is expanding – more people are being supported by the food we are collecting. And if there are more donations, we can reach out to more organisations.” She says the programme is actively seeking more donors and not just those with surplus

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Kai Rescue volunteer Muhammad Amjad and coordinator Luisa Zuppardi-Smith are part of a large team that handled 21 tonne of food in March. Photo: Anne Hardie.

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