Goolum Goolum Aboriginal Co-operative Newsletter

Mid July

Ceo Corner

C E O M e s s a g e

TIME TO BE EXTRA VIGILANT

Hello to all

How quickly things can change. We have seen the outbreaks in Melbourne and the Governments attempt to

limit those outbreaks. We now have confirmation of cases in our region and of course in other regional and

country centres. There is only one way to fight the spread of Coronavirus and that is to:

Practice Safe Distancing

Only go out for essential purposes

Minimise your social interactions

Practice good hygiene

Get tested when advised to or if you have any symptoms at all

Complacency is the enemy and we have to clearly understand we are all individually responsible for our own behaviours. I know our community has been doing really well and I encourage everyone to stick at it and we will come through okay. Unless the Government attempts a total elimination policy we know this virus will be with us for years and we now understand we have to adapt and take a whole new approach to the way we go about our lives. We can make that a positive if we look after each other and do all the right things.

https://www.health.gov.au/resources/apps-and-tools/covidsafe-app#how-covidsafe-works

Our day to day operations are still a mixture of workers attending the offices and working from home. We are

going to be adding some precautions around face to face contact from next week and I urge our staff to lead by

example with safe distancing, hygiene and self-care. There have been changes to our staff over the past few

months will with a couple of departures and a couple of new faces. In the next few weeks in our newsletter we

will introduce new staff and our regular staff with pics, bios and information about their roles. We were sad to

say goodbye to Matt Cockerill and Louise King, but we are equally delighted that they left to pursue careers

elsewhere and we wish them nothing but the best.We love to hear from community so please call up for a yarn

and to let us know if there is anything we can do to make things a bit easier and to simply stay connected.

Ants

KEY CONTACTS: All staffs are now working from home – but we are all contactable.

Our CEO (Ants) Mob: 0413 529 999

Our Clinic: 5381 6330

Family Services: Luke Baker (Mob: 0439 691 609) Renee Secombe (Mob: 0439 135 368)

HACC clients: Johnny (Mob: 0417 665 169) Dee (Mob: 0429 898 942) Kylie (Mob: 0429 879 297) Health & Well-

being: Dean (Mob: 0429 873 726)

Hi All,

Doctors

Dr Garry will be on leave from Monday 20th – Monday 3rd August.

Paediatrician

Dr Lakshman’s next clinic here is Friday 24th July- if for some reason you are unable to attend your appointment please ring reception and let us know on 5381 6330.

Take care,

The Clinic Team

WE NURTUE OUR CULTURE

AND OUR CULTURE

NURTURES

US

Children’s Day is a time Aboriginal and Torres Strait Islander families and communities and all Australians, celebrate the strengths and culture of

our children. It is an opportunity for us to show our support for Aboriginal and Torres Strait Islander children, as well as learn about the

crucial impact that culture, family and community play in the life of every Aboriginal and Torres Strait Islander child.

Children’s Day has been run annually since 1988 and is the initiative of SNAICC – National Voice for our Children.

What is the Aboriginal and Torres Strait Islander Children’s Day?

How can we celebrate Aboriginal and Torres Strait Islander

Children’s Day?

“We are the Elders of tomorrow, hear our voice”

Get involved by finding resources for your kids to do. You could read them a

dreamtime story, get them to do a traditional dances, make some bush tucker food,

make a family tree, create Indigenous artworks with a story and meanings.

Passing on knowledge and culture is so important.

See what your kids schools or kindergartens are doing to celebrate the day.

Praise and love your children on this day, teach them the importance of being proud

of who they are and where their ancestors have come from.

10th-12th of JULY

NAIDOC march/run

Thank you to everyone who got involved!!!

If you would like to share with the community what you have

been up to. Send us a picture and a description as we love

to hear what our mob has been doing.

Goolum staff Luke Baker & Michelle Taylor enjoying a hike out in the Grampians National Park over the weekend. The Chimney Pots are

significant Aboriginal site in western Victoria.

All Goolum staff would encourage community members to get outside, get some fresh air and go for a stroll.

To make these paper springs you will need –

2 x strips of paper (roughly 2cm x 20cm) Tape 1. Begin by overlapping the ends of the coloured paper at a right

angle (as shown above). Tape into position. 2. Snuggly fold the bottom strip of paper over the top one. 3. Next, snuggly fold the now lower strip of paper over the paper

which is now on top. 4. Continue this pattern of always folding the lower strip of paper

over the top strip 5. Use a small piece of tape to secure both ends together 6. Have fun with your paper spring

How to make fun paper springs

Make fruit fun!!!

Turn your fruit into art the

whole family can enjoy!!!

Ingredients:

2 tbsp. Olive oil

1 onion, chopped

1 garlic clove, finely chopped

1 tbsp. tomato puree

400g can chopped tomato

Handful basil leaf

Pinch bicarbonate of soda

600ml milk

Tomato Soup

Method

1. Heat the olive oil in a large pan, then tip in the onion and garlic. Cook over a moderate heat until the onion has softened, about 5 mins. Stir in the tomato purée, then pour in the chopped tomatoes and basil leaves, and bring up to the boil. Turn the heat down and leave to simmer for about 15 mins until thick and full of flavour. If you like a smooth soup, whizz the mixture at this point to form a smooth sauce. Can now be cooled and frozen for up to 1 month. 2. To finish the soup, tip the tomato mixture into a pan. Spoon the baking soda into a small bowl and pour over 1 tbsp or so of the milk. Mix together until there are no lumps, then tip into the tomato mix and pour over the milk. Bring up to a boil (the mixture will froth, but don’t worry – it will go away). Gently simmer for about 5 mins until ready to serve.

1. Cook pasta in a large saucepan of boiling, salted water, following packet directions (see notes). Reserve 1 cup of cooking water. Drain pasta and set aside.

2. Meanwhile, melt butter in a large frying pan over medium-high heat. Add eschalot. Cook, stirring, for 2 minutes or until soft. Add cream. Bring to a simmer. Reduce heat to medium-low. Simmer for 3 minutes. Remove from heat. Add parmesan. Stir until smooth. Season with salt and pepper.

3. Increase heat to medium. Return pan to heat. Add pasta, chicken and 1/2 the reserved pasta water. Toss gently for 2 minutes or until the sauce thickens and coats the pasta (sauce should not be pooled in the bottom of the pan), adding more reserved pasta water, if needed.

4. Remove from heat. Sprinkle with extra parmesan and parsley. Serve.

Ingredients

375g fettuccine

25g unsalted butter

1 eschalot, very finely chopped

3/4 cup light thickened cream for

cooking

1 cup finely grated parmesan (plus

extra to serve)

1 cooked chicken breast fillet, shred-

ded

Shredded fresh flat-leaf parsley

leaves, to serve

Method

Chicken Al fredo