Author Archives: Chris Von Ulmenstein

#lovetodance ??? #SwitchBitch: Sour to Sweet Book1 #Camino Book2? ?Cape Town #lovemylife❤️?❤️

Chef Jan-Hendrik van der Westhuizen becomes WWF Ambassador

Chef Jan-Hendrik van der Westhuizen of the JAN Restaurant Group has announced that he is a new Ambassador for the World Wildlife Fund.

The article in his weekly newsletter of 25 August follows below:

JAN HENDRIK VAN DER WESTHUIZEN BECOMES WWF AMBASSADOR

25 AUGUST 2023

South African Michelin-star chef, broadcaster and publisher Jan Hendrik van der Westhuizen has entered into a partnership with the World Wide Fund for Nature (WWF). The agreement cements Jan Hendrik’s commitment to the environment and sustainability, with a particular focus on reduced waste in the food and hospitality industry. 

“When you grow up on a farm, you’re very aware of where food comes from and what goes into every plate you put on the table,” says Jan Hendrik. “I’ve always been an advocate of the zero-waste kitchen – not just in my restaurants, but at home too. Whenever I start packing my bags before a trip, I freeze whatever ingredients I know will spoil if left in the cupboard or fridge.”

FOOD WASTE: THE CURRENT STATE

According to global WWF findings, up to two-thirds of all food is wasted in the production, packaging and distribution cycle. The impact of this statistic sparks even greater concern in developing countries like South Africa, where an estimated 2.1 million people go hungry every day according to official figures.

This begs the question: what can households and small businesses do to counter food waste when our current food system is to blame? In Jan Hendrik’s view, the more mindful individuals and small businesses become about the process – and increase the demand for zero-waste food sources – the more likely the industry is to effect change.

“At my restaurants, we take great care to use every ingredient to its fullest potential. When it comes to leftovers, it’s not only about saving food, but using leftovers in new and inventive ways, which also allows for greater variety and depth of flavour,” Jan Hendrik says.

INSIGHTS FROM THE KALAHARI

“At every JAN destination, we take our supply chain very seriously, and establish robust relationships with every one of our suppliers to ensure that we know where exactly our ingredients come from and how they get  to us,” Jan Hendrik explains.

Provenance takes on new meaning at a destination as remote as Restaurant Klein JAN at Tswalu Kalahari in a remote part of the Northern Cape in South Africa. When Jan Hendrik first became Culinary Director of Tswalu, he and Executive Chef Marnus Scholly searched the Kalahari for suppliers who shared their culinary philosophy of ethically and sustainably sourced ingredients.

Over and above that, as vast and underpopulated as the region is, their goal was to only source ingredients from within a 300 km radius of Klein JAN. Through seeking out and meeting an array of local suppliers, from biodiverse growers specialising in permaculture to small-scale cheesemakers and family butchers, the restaurant has succeeded in establishing a loyal network of suppliers within its regional sphere. Jan Hendrik hopes to inspire more South African restaurants to do the same.

“The experience of creating a world-class restaurant in such an out-of-the-way and fragile region opened my eyes to the true meaning of sustainability,” says Jan Hendrik. “South Africa is home to some of the world’s most innovative and ethical producers in the world. As chefs and restaurateurs, we hold the power to change the future of our industry.”

Since 2021, he has also played an active role in Taste of Game, an annual event hosted by Oppenheimer Generations Research and Conservation and the African Wildlife Economy Institute, which seeks to establish a greater awareness of game meat as a more sustainable source of protein than farm-reared meat, in turn bolstering the African wildlife economy.

WWF-SASSI AND OUR OCEANS

Since 2004, the WWF Southern African Sustainable Seafood Initiative (SASSI) has worked to drive change in the local seafood industry by working with suppliers, retailers and chefs, as well as informing and inspiring consumers to make sustainable seafood choices. To support consumers in understanding their sustainable seafood options, SASSI provides easy-to-use tools that categorise seafood species according to a ‘traffic light’ system of red (don’t buy), orange (think twice) and green (best choice). WWF-SASSI endeavours to reduce pressure on over-exploited fish stocks to improve sustainability of the resources, in line with the following objectives:

  • Shifting consumer demand away from over-exploited seafood species toward more sustainable options through awareness and education;
  • Promoting voluntary compliance of the law pertaining to seafood trading through capacity building and information exchange;
  • Creating awareness around marine conservation, responsible and sustainable consumption and production practices.

For more information, visit WWF-SASSI online, or download the SASSI app

BEYOND FOOD

Ever since the Michelin Guide awarded Restaurant JAN with a coveted star in France in 2016, Jan Hendrik has gone on to grow a multifaceted brand spanning two continents. Apart from the restaurant in the city of Nice on the French Riviera, Restaurant Klein JAN at Tswalu Kalahari, the seasonal Winelands experience JAN Franschhoek at La Motte Wine Estate, a WWF Conservation Champion, and bespoke events at Jan Hendrik’s studio in Cape Town, the JAN Group also comprises a prolific omnimedia division, which includes an award-winning television series, an online learning academy, a website and online shop, a video production department, and in the printed medium, a biannual food and lifestyle publication.

While each media platform chronicles his life’s journey in his signature wholly personable and charismatic style, it also shines a light on our relationship with food, often imparting advice on how to maintain a more mindful lifestyle. Over the last five years, the JAN brand has tackled such pertinent topics as food storage and waste, plastic use, and the plant-based lifestyle, as well as nurturing a better understanding of ingredients, where they come from, and the importance of seasonal cooking.

WWF CONSERVATION CHAMPIONS 

The WWF Conservation Champion wine farms are environmental leaders in SA’s wine industry who are collaborating with WWF to tackle their shared environmental risks, protect conservation-worthy land as well as reduce their water usage and implement energy-efficient solutions. Through a voluntary membership model, WWF works with the farms whose landowners commit to biodiversity-friendly and regenerative farming practices. WWF supports these 58 farms in their environmental efforts by co-developing detailed environmental management plans, setting tangible targets and helping them to prioritise actions to address their most pressing environmental risks.In exchange for their commitment to nature and adhering to WWF’s high standards, the Conservation Champions can use the distinctive sugarbird and protea logo on their wine bottles so consumers can make an informed choice to support our environmental wine leaders!

To find out more, download the Champion Wine Farm guide App which lists the Conservation Champions and highlights the different ecotourism experiences, much more than just wine tasting!

THE JAN BRANDS THREE PILLARS OF SUSTAINABILITY

In recognising the complexity of sustainability, the JAN Group is building its sustainability ethos around three pillars observed by its brand partners and the hospitality industry at large:

  1. ENVIRONMENTAL AWARENESS– includes all matters surrounding climate change, water use, biodiversity and plastic use.
  2. SUSTAINABLE CUISINE– relates to the life cycle of dishes, prioritising local suppliers and supply chains, as well as the preservation of local cultural heritage.
  3. SOCIAL AND SOCIETAL EMPOWERMENT– delves into issues surrounding gender parity, diversity, working conditions, geo tourism and local activism.

IN CONCLUSION

As Jan Hendrik takes on the responsibility of WWF ambassador, he does so with a powerful team of likeminded individuals and organisations behind him, who share his vision of leaving the world a better place, at a time when it has become critical for every human being to make a difference.

Open Letter to the Camps Bay CID Steering Committee.

Yesterday I attended the first meeting of the proposed Camps Bay CID. It is to have three legs: Crime prevention, Homelessness prevention, and Environment/Cleanliness.

The Steering Committee is heavily dominated by males who are not on Social Media. The presentation focused on it only costing R1000 pm more per household, in addition to our Rates & Taxes. The main reason for having a CID is that Camps Bay cannot rely on the work of Volunteers, as they go on holiday, move to other areas, die, lose interest, run out of money…. Etc. I was seething, a Proud Volunteer.

They had not contacted me about Camps Bay Clean, and only featured a year old photograph of one of our beach clean ups, without recognition of Camps Bay Clean.

Today I decided to address the Steering Committee, to inform them of what I do, and to invite them to our Beach Clean on Sunday.
——————————————————-

Open Letter to the Camps Bay CID:

‘Dear Spencer and CID Steering Committee

Thank you for the opportunity to meet you yesterday and for the punt for funding of CAMPS BAY CLEAN for the next 10 months and hopefully beyond 1 July 2024.

I was sad that you have so little information about CAMPS BAY CLEAN and the work that I have done in the past 4 years, on a volunteer basis. I’m proudly working as a volunteer in keeping Camps Bay Clean, and I have no intention of losing interest, in moving house (I’ve lived in Camps Bay for 33 years) again, or in dying anytime soon!

As a keen walker I started noticing litter in the stream at the Tidal Pool on 2 nd of January 2019, and fetched refuse bags from my home, and cleaned the stream of picnic plates, plastic bottles, and KFC chicken bones in the main. Given that the stream flows into the ocean, I have taken the stream under my wings, and ‘adopted’ it.

Increasingly I have seen and read about Litter Hotspots in various parts of Camps Bay: ironically next to green bins, around vagrant structures, in parks, on walking trails, at the Camps Bay Drive viewpoint, at MyCiti Bus stops, at the Hussar Grill parking area, at the Symmonds Field, at Maidens Cove, and in lanes and steps, to name a few.

I worked with three homeless persons supplied via Ignisive initially but two of these were a disaster : one on drugs with mental problems, another was lazy and slept in his car when I wasn’t with them, and the third, a lady, wanted to be a car guard and work close to where her husband did the same. I gave up, very disappointed!

By luck I met Malawian Gift, who is a gardener by day, but could spend an afternoon a week with me to deal with litter hotspots.

Gift had other work obligations, so I found Malawian Joy, who also had a morning job, but could work with me once a week in the afternoons for a year. He is a real ….. joy to deal with, pardon the pun, smiling and loving his job. Since 1 August 2023 he has been working with me full-time, when he was retrenched by his former employer. Joy is a fantastic ambassador for Camps Bay and CAMPS BAY CLEAN. I bit the bullet in employing him full-time, and I am extremely grateful to the Camps Bay Community and businesses in providing donations and sponsorships.

We request the Community to identify Litter Hotspots on the days that Joy is available, and then we drive from hotspot to hotspot to remove the litter. We drop off the bags at the rock opposite Pick n Pay, for the City orange Truck to collect them before the end of the day, and before they can be torn open by vagrants.

Once a month we involve the community in a Beach Clean, the last Sunday of the month, for an hour, and I am delighted that so many families with their dogs and children participate. Mayor Geordin Hill-Lewis has joined two such Beach cleans in the past two years, with record attendance.

In the past six months (1 January – 30 June 2023) Joy filled 413 bags of litter, while the community Beach clean saw a total of 183 bags filled, a combined total of 596 bags.

I have an excellent relationship with Councillor Nicola Jowell and the City Cleansing Department.

I am confused between a vague promise in the Business Plan of working with Cleansing volunteers (not sure why the CID cannot acknowledge CAMPS BAY CLEAN by name) after 1 July 2024, given the Volunteer-bashing throughout the Business Plan and in the presentation yesterday.

I am willing to guide you about Litter Cleaning in Camps Bay. There is no one else in our suburb with the experience that I have, after four years of CAMPS BAY CLEAN.

I would like to invite all the CID Steering Committee members to join us at our Community Beach Clean on Sunday 27 August, from 11h00 – 12h00, meeting opposite The 41 Restaurant. Only 3 members of the CID Steering Committee have ever participated in one of our Beach Cleans. Please see details below.

Camps Bay Community Litter Clean on Sunday 27 August 🌴🐠🐳🐬🦤🐡🐟🌴

Please join our Community Beach Clean on Sunday 27 August, from 11h00 – 12h00. We meet opposite The 41 Restaurant. Please bring members of your family and friends and colleagues, wearing gloves. We will provide bags. The 41 Restaurant offers complimentary Fitch & Leedes beverages for each participant. It also offers a prize of two Burgers for the person collecting the most litter.

We welcome learners in joining us for their Community projects. We welcome donations, having appointed Joy full-time on weekdays from 1 August.

We are grateful for the sponsorship of NOX, Camps Bay Ratepayers Association, and Harcourts Atlantic, and donations from our residents. 🙏

LETS KEEP CAMPS BAY CLEAN, TOGETHER 🌴💚
Chris von Ulmenstein 🌴Camps Bay Clean💚 Camps Bay Ratepayers Association 0825511323

Thank you

Chris von Ulmenstein
CAMPS BAY CLEAN
Camps Bay Ratepayers Association Environment Portfolio
0825511323’

Beloved Carte Blanche presenter Derek Watts passes away.

Today Derek Watts, the well-known, respected, and loved Carte Blanche TV presenter, passed away. He was 74 years old. He was a presenter for 35 years.

News 24 writes, quoting his long-standing fellow presenter Ruda Landman:

Carte Blanche started in 1988, and although it was a difficult and tumultuous year, the changes were inspiring and filled with hope. We were always live in the studio, and I was always relaxed with him next to me. Nothing could faze him. Nothing caught him off guard and unaware’.

‘He was always ready. His jokes always caught me off guard. We were different personalities, meaning the show had a wider range and reached more of our viewers in their hearts, ‘she said.

Last year, Watts was diagnosed with skin cancer that then spread to his lungs’.

I met Watts in 2020 when he investigated the story about the misleading marketing of the SA Butler Academy, brave former student of the Butler Academy Lin Yang having alerted the Carte Blanche producers to the shenanigans of the Butler Academy.

As I had written about the misleading marketing of the Butler Academy on this Blog in 2013, Ms Lin, a past student, and I were interviewed. As it was during Covid, the interview with me was filmed at my home in Camps Bay.

Derek struck me as a kind and gentle person, making me feel relaxed before and during the interview. The Carte Blanche program highlighted the lack of credibility of the SA Butler Academy and its owners.

Carte Blanche exposes SA Butler Academy Marketing deception, first exposed on WhaleTales Blog in 2013!

My condolences go to his family. May he RIP.

Chris von Ulmenstein, WhaleTales Blog: www.chrisvonulmenstein.com/blog Tel +27 082 55 11 323

Twitter:@Ulmenstein

Facebook: Chris von Ulmenstein, My Cape Town Guide/Mein Kapstadt Guide, WhaleTales Blog, Camps Bay Clean

Instagram: @Chrissy_Ulmenstein @MyCapeTownGuide @whaletalesblog @campsbayclean