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Edition Number 154 October 2020 / November 2020

INNISFAIL & DISTRICT Community Information Newsletter

Produced by the

COMMUNITY SUPPORT CENTRE 13-17 Donald Street, PO Box 886, Innisfail

4860

WEB PAGE www.csci.org.au

Contents

Page 2 Community Social Morning News, TeeNDIS After

School Program, Preparing for Ages, Circle of

Security

Page 3,4&5 “This is my life” by Lachlan (Lachie) McEachan Rick

Page 6 & 7 In Remembrance of Parni Frances Griffin

Page 8 Recipes

DISCLAIMER

ALL ARTICLES IN THIS MAGAZINE ARE PRINTED IN GOOD FAITH FOR

THE COMMUNITY AND DO NOT NECESSARILY REPRESENT

THE VIEWS OF THE INNISFAIL COMMUNITY SUPPORT CENTRE INC

CSCI Child Protection Week 2020 Service Providers Dinner

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Community Social Morning News: In September, we celebrated Father’s Day with Cookies in a jar, fridge magnets and cards. Our regular male visitors appreciated the gifts and the morning tea. We were also lucky enough to have a poetry recital. The group enjoyed the humour as Linda entertained us with her performance of, “Sir Smashem Uppe “. Thank you, Linda. Over the last few weeks, we have been visited by a parrot, ventured into origami, and dabbled in

various art activities. The morning is very relaxed and there is no pressure to do anything at all.

Great company and conversation mixed with coffee and cake while taking time out is how the

morning unfolds.

Currently, we are looking at the season of Spring. The swap will be plant focused and paper

flowers will be the craft on offer. Whether new or returning we invite you to the Community Support

Centre every Thursday morning, you will find the pot brewing in anticipation.

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An Extract from: This is my Life by Lachlan (Lachie) McEachan Rick

OAM I am Lachlan McEachan Rick OAM (Lachie). I was born in the Tully hospital on May 29th, 1940.

The Rick family, my grandparents Frank Charles and Kathrine Rick and my uncles were cane farmers and my father was a cane cutter. Being just 16 when he began in 1934 cutting cane for 16 years. He was part of the manpower reserved for cutting cane during the Second World War. His older brother Carl worked his own farm and cut his own cane due to lack of cane cutters.

The Rick family all lived at Euramo. We lived on the main road; our house was on high blocks due to flooding in the area. As young as I was, I remember the army convoys coming past our house and the troop trains that ran through the middle of my grandparent’s farm. I stood on our front veranda waving to them as they called out on their way through. I did not understand what it was all about until I was much older, nor did I realise that many of those troops would not be returning.

September 1944, we moved to Murray Street in Tully. In 1945 I began school at the Tully Primary State School. This was short lived as my brother Frank had Diphtheria and myself and mother were carriers so we were placed in isolation at the Tully hospital for one month. Followed by two months at home. The only visitors we were allowed was our Aunty Kate Rick who bought our groceries, and the health inspector to take swabs every week.

I lost so much schooling that in 1946 I began again.

In 1951 my parents bought a banana farm, the general store, post office and a dance hall at Mission Beach. In December 1951 the telephone exchange was installed. They later bought a sawmill; it was located on Porter’s Promenade south of the Hub shopping centre.

I left school in 1955 after passing Scholarship. I worked for my father on the farm and at the sawmill he owned. I was also growing my own bananas. Following cyclone Agnes in 1956 banana prices were poor and I was forced to take outside employment at the Hull Timber Syndicate at El Arish, this is where I met my future wife Miss Lynette Lee. I also worked for 12 months for Peter Wheatley building and working at his sawmill. During this time, I was still growing bananas on the weekends. Eventually I returned to banana growing full time in 1963.

I married Lyn Lee in 1963 and we have a daughter and a son, five grandchildren and 13 great grandchildren.

I became interested in community affairs at an early age. My first experience was taking on the job as secretary of the Mission Beach-Bingil Bay Progress Association at the age of 16. Then in 1970 I became President. I was the youngest member of the Association and the youngest to hold office. I would not recommend any 16-year-old to take on the secretary’s position as I was the meat in the sandwich between two factions.

During my term as president, discussions were held with the Johnstone Shire Council to have the water supply connected at Mission Beach. The water was connected early in 1973.

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In the past five decades my involvement with community affairs has centred around agricultural interests and the community where I have happily lived all of my years.

I have represented the banana industry over many years. Locally I was secretary for six years and for several years I was president of the Mission Beach Bingil Bay fruit Growers Association. I was an active member for 40 years

1973—1979 and 1982—1992 I served as grower’s representative and later as chairperson on the Banana Sectional Group Committee of the then Committee of Direction of Fruit Marketing (COD).

I was on the banana advisory committee and on several other sub committees, some of which were Banana Promotion Sub-Committee Chairman, Banana Industry Sub-Committee Chairman, Australian Banana Growers Council. To date I have been the longest serving member of this Council. On my retirement from the Banana Sectional Group Committee and the Australian Banana Growers Council I was presented with an Award of Honour for “Outstanding service to the Banana Industry”. In 1985 I represented the banana industry for the Northern Australian Development Council at Katherine, Northern Territory.

1988 – 1992 I was a director on the Queensland Fruit and Vegetable Growers Board. I was also representative on: Australian Horticultural Growers Council, Rural Lands Protection Board, Commodity Treatment sub-committee, Executive chemical usage sub-committee, Executive Market Legislation Sub-committee, Executive Transport Development sub-committee to mention a few.

I was a charter member of the Mission Beach Lions Club. I held every position in the club except secretary. In 1994 I was presented with the James D Richardson Honour Award for Dedicated Service, followed in 1996 with the Melvin Jones Fellow Award, one of the highest awards in Lions. In June 2010 through Lions International I was awarded a Testimonial of Sincere Appreciation in honour of the distinguished and unselfish service given to the Club while serving with outstanding leadership, vision and ability as president of the Mission Beach Lions Club. In January 2013 I was presented with an award for introducing 15 new members to the Mission Beach Lions Club since formation in 1979. Life membership of the Mission Beach Lions Club was awarded to me in June 2016.

Since Cyclone Larry I have assisted many residents of the Mission Beach/ El Arish area through the Mission Beach Lions Club; and again in 2011 when the eye of Cyclone Yasi passed over Mission Beach, I was involved with the clean up through the Lions Club.

I was a foundation member of the Mission Beach Bush Fire Brigade. When the brigade came under the control of the Tully Fire Brigade Board. I was Fire Warden for about 10 years. I was presented with an appreciation award for services given in 1988 and in 1998 was presented with a Thirty-year National Medal for services to the Queensland Fire Service. A Diligent and Ethical Service Medal from the Queensland Fire and Emergency Services followed in 2015. In 1987 I was made a life member of the Mission Beach Cricket Club of which I was a foundation Member.

Porter Promenade Mission Beach

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I was President of the Mission Beach State School P&C Association for many years and held the position of chairperson and deputy chair over many of them. I was a foundation member of the Mission Beach State School Banana Festival when it was a true banana festival, not like now. I was in charge of the banana competition and organised and supplied all the fruit for the packing race.

My wife Lyn and I were members of the Mission Beach State school 50th Anniversary Committee in 2003. Together with teachers Diane Bull and Judy Heath we compiled the 50th Anniversary Book.

Frank, my brother and I inaugurated the banana section of the Innisfail Show in 1970. I was chief steward for ten years and served as a committee member on the Innisfail show society for several years. Jack Romano, my brother Frank and myself organised and set up the Mission Beach/Bingil Bay District exhibit for several years.

I have been a part of many other committees and organisations over the years. Some of them are the Tully District Health Committee, coordinator for the Queensland Cancer Council, Mission Beach Surf Life Saving Club, sold raffle tickets for the SES, Meals on Wheels, The Mission Beach Ambulance Centre, North Queensland Youth Assistance Fund Committee, Silkwood Masonic Lodge and the Mission Beach Cricket Club of which I am a life member and former Patron.

On Australia Day 2004 I was awarded an OAM for community service, health and education.

Presently while continuing to mow the lawn for the Queensland Fire Service. I retain involvement with the Lions Club and remain fully committed to the Far North Qld Youth Assistance Fund. Lyn and I are entertaining thoughts of taking a cruise - COVID permitting, meanwhile I have a dog a few chooks and a vegetable garden to take care of.

Article submitted by Lachie Rick OAM

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Parni Francis GriffIn 28.09.1944 – 3.07.2020 Adventurer, Poet, Philosopher

Parni had a long association with Community Support Centre Innisfail, and it was with great sadness that we recently heard of his passing. Natalie McKenzie shared her memories and this tribute to Parni: “I met Parni when I was new to Innisfail at 21 years of age. Over the next 20 years in one another’s lives we shared our birthdays every year (as we shared the same birthday), we drank many a coffee together, we talked about our lives and our memories and also our hopes for the future. Parni was a passionate man, a man of kindness, a man of intelligence and wisdom. He often made me laugh with his crass and to the point

humour, amazed me with his poetry, made me many a roast dinner and lunch to share with my family and always told me that if he won the lotto he’d make sure I was looked after. Parni was not your average man, he was extraordinary. The life he lived was full of lots of shadow and challenge but also so much love and light. Despite the challenges he faced he always made me feel welcome, remembered, loved, accepted and important. It’s hard for me to sum up in only a few words what Parni means to me, but I wanted to try. I will miss having to phone him once three rings only before ringing him a second time so he knew it was me. I’ll miss seeing him and talking to him and him saying “Ohhh duuude or ohhh girl... Nataliee”. I’ll miss hearing his stories and wisdom and sharing my story and part

of my life with Parni in it. But I also know that Parni would tell me he’s grateful his time came to an end with his family and boys close by. I know he’d tell me not to worry. And I know that he’d remind me “Carpe Diem Natalie... remember ... Carpe Diem”. I love you Parn and will have a short black in honour of you ... and make sure they don’t make it “low tide”. One day I know we will meet again but for now I will Carpe Diem and live my life as best I can with this message and all of your wisdom and love in my mind and in my heart. Until we meet again Parn... fly free as you told me you would, almost every time we caught up in the last 20 years. “

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FIZZY SHERBET ICE CREAM 1/4 cup Aeroplane Jelly raspberry crystals 1/4 Aeroplane Jelly Mango crystals 1/4 cup Aeroplane lime crystals 135g 93/40 cup icing sugar 3 teaspoon bicarbonate of soda 4 1/2 teaspoons citric acid 2L softened vanilla ice-cream

Pink food colouring, to tint Lemon yellow food colouring, to tint Green food colouring, to tint Waffle cones, to serve

METHOD: 1. Place a deep, 10.5 x 20.5cm (base measurement) loaf pan in the freezer. 2. Pour 1/4 cup Aeroplane Jelly raspberry, mango and lime jelly crystals into 3 separate bowls. Sift 45g (1⁄4 cup) icing sugar, 1 teaspoon bicarbonate of soda and 1 1/2 teaspoons citric acid into each bowl and stir into crystals. 3. Divide 2L softened vanilla ice-cream into 3 medium bowls. Add 2 tablespoons of raspberry jelly mixture to one bowl. Repeat with other flavours. Add drops of pink, lemon yellow and green food colouring to match the flavour of the jelly and mix well. 4. Dollop spoonfuls of ice-cream into the cold loaf pan. Smooth top, cover with plastic wrap. Place in the freezer overnight. 5. When ready to serve, remove from freezer and scoop ice-cream into waffle cones.

CHOCOLATE BROWNIES 200g butter, chopped 200g NESTLÉ BAKERS' CHOICE Dark Choc Melts 1 cup brown sugar 3 eggs, lightly beaten 1 teaspoon vanilla extract 3/4 cup gluten-free plain flour 2 tablespoons cocoa powder

METHOD: 1. Preheat oven to 190°C. Line a 5cm deep, 18cm (base) square cake pan with non-stick baking paper. 2. Heat butter, chocolate and sugar in a saucepan over low heat, stirring constantly, until melted and smooth. Transfer to a heatproof bowl. Set aside to cool slightly. 3. Add eggs and vanilla to chocolate mixture. Mix well. Sift flour and cocoa over chocolate mixture. Stir to combine. 4. Pour brownie mixture into pan. Bake for 20 minutes or until just set. Set aside to cool. Once cooled, lift out. Wrap in plastic wrap. Place into an airtight container. Stand for 1 day. Cut into pieces. Serve.

ROCKY ROAD

• 500 g milk chocolate melted

• 200 g marshmallows chopped

• 1/4 cup desiccated coconut

• 110 g Turkish delight chopped

• 1/2 cup peanuts chopped

METHOD: 1. Combine all ingredients in a large bowl and mix well. 2. Pour mixture into a lined slice tin and refrigerate until set. 3. Use a warm knife to cut the slice into small squares.

PINK LEMONADE JELLY SLICE 250g butternut snap biscuits crushed 100g butter melted FILLING: 2 tsp gelatine powder 1 1/2 tbs water 375 g cream cheese softened 1 cup condensed milk 2 tbs lemon juice JELLY: 3 tsp gelatine powder 2 tbs water 2 1/2 cups lemonade room temperature 1 tbs lemon juice 1 splash pink food colouring

METHOD: 1. Line a 20cm square cake pan with plastic wrap. Combine crushed biscuits and melted butter in a bowl. Stir to combine. Press over base of pan. Refrigerate for 30 minutes or until firm. 2. Filling: Sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved and then cool slightly. Using electric beaters, beat cream cheese until smooth. Beat in condensed milk, lemon juice and then gelatine mixture. Spread mixture into pan and smooth the surface. Refrigerate for 3 hours or until just set. 3. Jelly: Jelly: Sprinkle gelatine over water in a heatproof cup. Stand cup in a pan of simmering water, until dissolved. Combine lemonade and lemon juice in a bowl. Tint with food colour. Whisk in gelatine mixture until combined. Pour jelly over filling. Refrigerate for 3 hours or until set. Serve slice cut into squares.

TIPS:

Add salt to the pot when you’re boiling potatoes, pasta etc to add flavour. Unsure of when to add vegetables to boiling water? Vegetables that grow under the ground (potatoes for e.g.) - start off in cold water first. Vegetables that grow above the ground—place in boiling water