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A Word from BakerBob
 With New Zealand Music Month and Gluten Free Awareness Week, May is one of our busiest months.These two events provide us, as a New Zealand-owned company, the opportunity to offer back some community support.
Like seeing a seed through its life from plant to food and back to earth, it is these cycles in the human food industry that excite me. And all thanks of course must first go to YOU, our customers, who have in the past or will in the future invest in one of our many products.
As it does not go without saying, 'Thank you very much'. I hope you will continue to be delighted with the product and rest assured, your support will be returned to the wider community in the triple win, perfect cycle.
Congratulations to this month's winners
Kay and her husband with their prizeKay Campbell of Pakuranga entered the draw at the Auckland Gluten Free and Allergy Show 2009, and was the lucky winner of a basket of Purebread products.
Other winners this month:
Allergy Today: Mandy of Dunedin
Flyer 1: Ruth
Seasonal Fruit
Sweet scented feijoas are falling off trees all around us on the Kapiti Coast - they seem to like the sandy, slightly inhospitable soil of this part of the country.
The feijoa comes from Southern Brazil. It was introduced to Europe by French botanist and horticulturist, Dr Edouard Andre, in 1890, but named after Brazilian botanist, Joam da Silva Feijo.
Feijoas were introduced into New Zealand in the 1920`s. New Zealand's ideal climate produces large fruit, and with few pests, it has enabled feijoa's to be grown organically.
Here's a recipe that combines feijoas and your favourite Purebread.
The scented feijoaCrunchy Feijoa Charlotte
450g feijoas
100g sugar
110g Purebread breadcrumbs
grated lemon rind
75g butter, melted
Preheat oven to 190C. Peel and chop feijoas.
Mix together the sugar, breadcrumbs, and lemon rind.
Butter the baking dish. Sprinkle breadcumbs in the bottom of the dish, then butter, then feijoas. Continue to layer like this finishing with the crumbs.
Bake 30-40 minutes or until the feijoas are soft and the top of the charlotte is crispy. Serve with ice cream, ream, yoghurt or custard.
News of our Athelete
Anna Thorpe playing for MangakarameaAnna Thorpe is an athelete with Coeliac disease. She loves our Purebread products, and we keep her supplied with them.
The Big News from Anna this month is that she has been chosen to play for the Black Sticks! Congratulations Anna!
She has been named one of the team to play India on 18 June in the test series. She will be moving to Auckland so that she can train full time in preparation for this big event.
Money Saving Tips
 Saving money in winter - there's a thought! Well how about growing some silverbeet?
Silverbeet thrives in winter, and how handy to be able to slip out to your garden, and cut some silverbeet to include in or with meals.
And silverbeet is really easy to grow. Ideally you would have planted it at the end of April but it's still not too late. You'll find plants available at your local supermarket or gardening shop. They will cost up to $5 for 6-12 plants.
Plant as many as you need in a sunny spot in your garden, or in a planter or bucket for your deck. Within a month, you should be getting cuttable leaves to add to your casseroles, sauces, or serve steamed as a side dish.
Did You Know?
Scientists have recently discovered that our native New Zealand whitebait, kokopu, can climb ropes. The significance of this discovery we ask ourselves?
The installation of culverts as a method of channelling water is well established in New Zealand. The downside of culverts is that over time, they end up blocking the path of migrating fish like whitebait, who migrate upriver to find suitable breeding habitats.
But if they can climb ropes, then ropes can be threaded through culverts to provide a 'pathway' for fish to migrate up, giving them access again to their breeding grounds. Declining whitebait catches could become a thing of the past...
Product Showcase
Perfect ProductCorn and Seed Bread is a gorgeous product - if we can say so ourselves. For some time now we have been researching different packaging options for this bread. We looked seriously into Flo-Wrap - it promised longer shelf life, and no mould.
But in the end the feedback from our customers for this type of packaging was negative. So we have decided to go back to a good old fashioned bread bag, and continue our emphasis on the freshness of our bread.
Quality fresh bread is still our point of difference!
Gluten Free News
A long list of nerve and brain disorders has been associated with gluten sensitivity. These include: wobbly walking (cerebella ataxia), muscle weakness, slow development, learning problems, attention deficit disorder (ADD), depression, lethargy, migraine and headache.
Medical research has now shown that these problems can be triggered by gluten and occur in people who do not have Coeliac disease. So says Dr Rodney Ford in an article in Medical Hypothesis.
His research shows that one in ten people are adversely affected by gluten: that means there are nearly half a million gluten sufferers in New Zealand. He says that the simple reason for the recent upsurge of people adopting the gluten-free lifestyle is that for the first time in years they feel well again.
Dr Ford spoke at the Gluten Free and Allergy Show at the Auckland ASB Showground in mid May, describing “The Gluten Syndrome” which he regards as the world’s biggest health secret. This wide endorsement of gluten-sensitivity marked the beginning of coeliac disease awareness week - 23-29 May.
Our Blog
 This month in honour of New Zealand Music Month, we are giving away the D-Dub album 'Awake It Dawn' for the most interesting comments to the blog. Check it out - tell us what you think of our products, our opinions, or what's rattling your gong this month.
Thought for the month
"If you can find your pulse, you can find your purpose."
Bill E. Williams, 2009
That's all for this month.
Robert Glensor
Caring and sustainable Baker
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