Sandwich bag love

    David LaFerriere might just be the best dad ever. Since 2008, this graphic designer and dad has been illustrating his childrens' sandwich bags with cool drawings - each day a brand new uniquely creative sandwich bag for each of his children to enjoy at lunch.

David started his sandwich bag love art by drawing directly on a slice of bread with food coloring. The drawings were simple but he found it was a time consuming process and therefore did it only on special occasions.

On Cinco de Mayo, 2008 he figured he could try to draw directly on the plastic sandwich bag and with a few coloured pens that he knew would work on the plastic, he created his first sandwich bag art piece.

Each day David starts this creative design process by making a sandwich and putting it in a sandwich bag. While doing this, he tries to think of something to draw, giving himself a maximum of five minutes to come up with the idea and to do the drawing. After he has completed the drawing he takes a picture with his camera phone and sends it to his Flickr account.

David's children have no idea what he will draw for them - they only find out when they sit down to eat their lunch with their friends. He says "They love it, and nothing makes me happier than hearing their reaction at the end of the day."

With his self imposed time constraints, he finds the most difficult part is that there is very little margin for mistakes. He usually goes with a mistake, making it look like the mistake was part of the design, but there have been a handful of times that he did not like what was happening and began again on a fresh sandwich bag.

Amazingly, he has photographed almost every illustrated bag, which comes to a staggering total of over 1,100 bags.

Source : This Colossal, Flickr and David LaFerriere's Website.

David LaFerriere

New meat-eating dinosaur named by Wits researcher

Scientists announce the discovery of a new species of meat-eating dinosaur in a remote region of Xinjiang, northwestern China. This dinosaur was just over a meter in length and probably weighed about 1.5kg, living during the Late Jurassic Period nearly 161 million years ago, making it the oldest Coelurosaur known to date.

Coelurosauria (from Greek, meaning "hollow tailed lizards") is the clade containing all theropod dinosaurs more closely related to birds than to carnosaurs. It is a diverse group that includes compsognathids, tyrannosaurs, ornithomimosaurs and maniraptorans (Maniraptora includes birds, the only dinosaur descendants alive today). Most feathered dinosaurs discovered so far have been coelurosaurs and are known to prey on lizards, shrew-like mammals and relatives of crocodilians with its set of small, but sharp teeth.

The dinosaur discovered was named Aorun zhaoi, after the Dragon King in the Chinese epic tale Journey to the West, by newly appointed Wits Evolutionary Studies Institute Senior Researcher Dr. Jonah Choiniere and a team of international researchers.

The team, led by Professor James M. Clark of George Washington University (Choiniere's former supervisor), uncovered the new theropod, the fifth to be discovered in the Xinjiang province. A partial skeleton was found with a leg exposed on the surface, and after further excavations a near-complete skull and a mandible buried in the rock was also found.

Due to its length, the researchers were unsure if the species was as small as they first concluded or just an undeveloped individual that would later grow much larger. After looking at microscopic details of Aorun's bones it was determined that the animal was less than a year old when it died on the banks of a stream.

The fossil will be kept at the Institute of Vertebrate Palaeontology and Palaeoanthropology in Beijing. Researchers will continue to work on the fossil site in the hopes of uncovering an adult specimen and to learn more about Aorun's feeding habits.

Source : Wikipedia, Science Daily and Wits University.

Aorun zhaoi Dinosaur

Healthiest meat - Ostrich

Since the onset of ostrich farming in 1864, South Africa is still the leader in the ostrich industry and has a 70% global market share. South Africa's leadership role is due to its ideal climate, vast experience and expertise, high quality and investment in ongoing research.

Ostrich meat itself, is often referred to as the healthiest red meat available. It allows for meat lovers to enjoy the pleasure of a great steak or fillet, without the fat and cholesterol found in other red meat.

It is:

  • Low in fat - Only 1.4 g per 100 g meat.
  • Lower in cholesterol than other red meats - Only 58 mg per 100 g meat.
  • Low in collagen - Most digestible red meat.
  • Low in kilojoules - Approximately 377 kJ per 100 g meat.
  • A good source of biologically available iron - 3.2 mg per 100 g serving of meat.
  • Rich in protein - A high 21.3 g per 100 g meat.
  • Most ostrich meat is free of hormones and growth stimulants.

Nutritional value per 100g raw, extra trim meat

Type of Meat Calories Energy (Kj) Protein (g) Fat (g) Cholestrol
Ostrich 97 377 Kj 21.3 g 1.4 g 58 mg
Beef 240 543 Kj 19.0 g 5.95 g 77 mg
Pork 275 498 Kj 19.5 g 4.50 g 84 mg

140 458 Kj 21.5 g 2.50 g 72 mg
Lamb 205 619 Kj 19.0 g 8.00 g 78 mg
Springbok 130 427 Kj 22.0 g 3.0 g 62 mg
Turkey 159 465 Kj 24.0 g 6.0 g 72 mg

The arid, sunny area of the Klein Karoo is home to Klein Karoo International Ltd, the world's foremost producer of ostrich related products, supplying around 65% of all ostrich meat, leather and feathers found on international markets.

Klein Karoo has a strict free range (hormone and growth stimulant free) farming protocol ensuring ethical farming and animal welfare. Their ostrich product range includes ostrich fillet, ostrich steak, ostrich steak burgers, ostrich goulash, ostrich mince and ostrich sausages.

There are also the ready-to-eat products, including the Russian and Vienna sausages that are free of MSG, high in protein, made of 100% ostrich meat and carry the Heart Mark of the SA Heart and Stroke Foundation.

When cooking or braaing ostrich meat, remember that the low fat content of ostrich meat may result in a slightly drier meat. Salt and seasoning draws moisture, so be sure to season after sealing the meat. Ostrich meat should be cooked at the highest possible temperature for the shortest period of time. Ideally, steak and fillet should be served medium rare.

Source : South African Ostrich Business Chamber and Klein Karoo International.

Ostrich Meat

Tranquil warm mineral springs

For those that love a night away during the week, and enjoy the pleasures of fine food and wine, The Caledon Casino, Hotel and Spa's Wine & Dine evenings on the second Thursday of every month is a very social event.

Each month, the Hotel features in its Blue Crane Restaurant, a new wine estate, live entertainment and a lavish four-course meal for a very reasonable price. Wines from some of the most prestigious local wine estates are suitably paired with carefully selected dishes prepared by their Executive Chef, Shaun Bruce.

This social evening can be extended with an hour or two trying the hand of Lady Luck on the casino floor, or wallowing in the hot spring pool, stars twinkling overhead. The Hotel has a special that includes the wine and dine experience and overnight accommodation to extend the experience past the dinner itself and to delay the trip home after an thoroughly enjoyable evening.

The mineral rich hot springs at the Caledon Spa produces over a million litres of water daily and has an average temperature at source of 65 degrees Celsius. The mineral pools are completely drained and filled every week giving the guests the very best of the hot spring waters in the pools. The mineral water contains iron, calcium, magnesium, potassium, sulphate, sodium,silica, bicarbonate and chloride with a ph of 7.2. The spa also has additional facilities of a steam room, sauna, victorian bath house fridgidarium pool (cold pool), swiss shower, jacuzzi and coffee bar.

Early in the 17th century, chalybeate water (rich in iron minerals) was said to have health-giving properties and many people thereafter have promoted its qualities.

In 1689, a spring of ferruginous water rich in gas and pleasant tasting was discovered by Count Lelio Piovene on the outskirts of Vicenza, Italy. Local residents called the water from this spring "Saint Anthony's miraculous water" because they claimed it had therapeutic properties.

Dr. Anthony Relhan (ca. 1715-1776), promoted the drinking of mineral waters and particularly water from the chalybeate spring in St Anne's Well Gardens in Hove and published A Short History of Brighthelmstone noting its healing properties. This led to a substantial increase in public interest in drinking mineral water. The town of Enfield, New Hampshire, even changed its name temporarily to Relhan because of the profound public interest in this form of therapy.

Princess Victoria, later Queen Victoria, drank the waters every day during her stay in Tunbridge Wells in 1834. She and her mother, the Duchess of Kent, would pay a visit to the spring and then enjoy a stroll along the Pantiles. The water contains a significant level of dissolved mineral salts, with iron and manganese contributing to its characteristic flavour.

Visit The Caledon Casino, Hotel & Spa website for more information.

The Caledon Casino, Hotel and Spa

Hot News

Things to do in June

  • Baxter Concert Hall
    Big Band Jazz Festival - 29 May - 1 June 2013

  • V&A Market Waterfront
    Accessories Fair - 1 & 2 June 2013

  • Durbanville Valley
    Food & Wine - 1 & 2 June 2013

  • Moyo Winter Concerts
    Nik Rabinowitz - 2 June 2013

  • Casa Labia Cultural Centre
    Leonardo da Vinci and Last Supper - 12 June 2013

  • Caledon Wine & Dine
    Groote Post - 13 June 2013

    Featured Plant

    Nuxia Floribunda

    Nuxia Floribunda
    (Forest Elder)

    Family :


    Description :

    Indigenous small tree up to 10 m with white flowers.

    Flowering time :

    Autumn / Winter

    Conditions :

    • Sun / Semi shade
    • Lots of Water
    • Evergreen
    • Some wind resistance
    • Some frost resistance
    • Moist Soil

    View more detailed information on this plant in our plant directory.

    Wine of the month

    Wine of the month

    Starlette Pinotage 2012

    Winery : Allee Bleue
    Winemaker : Van Zyl du Toit

    Description :

    A dry red wine with grapes sourced from the estate in Franschhoek as well as from selected sites in Paarl.

    Aroma : Abundant strawberry and ripe cherry notes on the nose.

    Palate : A hint of chocolate along with liquorice and coffee give added complexity, The palate is smooth and soft with beautiful fruit that lingers.

    Winemaking : Elegant tannin structure rounds off this accessible wine which is best drunk over the next 2 or 3 years.

    Food Pairing : A perfect companion for a juicy lamb roast with baby vegetables or fresh pasta. Or, even on its own in front of the fireplace.

    If you want to purchase or require more information on this wine, or if you are interested in a private or corporate tasting, please email Karen or visit her website.

    Planting Guide

    Herb or Veggie
    Baby Carrots

    Seeds can be sown or plants can be planted for the following herbs and veggies this month:


  • Broad Beans
  • Broccoli
  • Cabbage
  • Carrots
  • Kale
  • Lettuce
  • Peas
  • Radish
  • Swisschard
  • Turnips
  • Herbs

  • Parsley
  • Mustard
  • View our full planting plan in our resources section of our website.

    Brain Teaser

    We all love a chance to test our own brain capacity with brain teasers. Try see if you can figure out this one...

    Brain Teaser

    April's Teaser Answer :
    "Go for it"


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    Contact Cheral:

    Cell: 082 82 509 82