Published On: 16 June 2021Categories: Stories

Our Solstice Splash on Sunday, June 27, has been moved to Greens Beach due to continued flooding at Cataract Gorge in Launceston.

The swim, to raise money for winter emergency food relief, starts at 9am.

All other swim details will remain unchanged, including the free bacon and egg roll for participants. You can still register here. We will also take registrations on the morning of the splash.

The highest fundraiser will receive a night’s accommodation at Peppers Silo Hotel and dinner for two at Grain of the Silos Restaurant, both in Launceston.

Greens Beach on the western side of the mouth of the Tamar River is about 65km and an easy drive from Launceston or Devonport.

What to do if new date doesn’t work?

We know that the change of venue and date (originally June 20) will not suit everyone, and we apologise for the inconvenience.

If you cannot do the swim on the 27th, we encourage you to organise your own splash at the gorge or another body of very cold water, and preferably before June 30. Take a friend or two for safety and send us a photo as proof-of-completion. Send the photo to us and we we will add the photo to your fundraising page on our website, and you can share on social media.

Huge thanks to our sponsors, Hydro Tasmania, Peppers Grain of the Silos, Elphin Motel and Serviced Apartments, Chilli FM and LA FM and the Examiner Newspaper.

We now have close to $15,000 in pledges, with about half already donated in sponsorship of our splashers.

Donations are tax deductible and will be used to provide emergency food hampers for people in crisis, as well as ready-to-eat meals delivered statewide each week with fresh produce to more than 200 community partners to feed thousands of Tasmanians.

We make two meals for every $1

We are able to make two meals for every $1 donated.

The Solstice Splash will enable us to buy the food we cannot get donated for free from our many generous primary producers, retailers and supermarkets. The food is used in our kitchen to make ready-to-eat meals: 200,000 each year.

By Paul O’Rourke

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