Rare cheese plant stolen from New Zealand botanical garden ‘could fetch thousands on black market’

A rare indoor plant has been stolen from the Christchurch Botanic Gardens amid a boom in the houseplant industry.

The variegated monstera is hard to come by in New Zealand due to biosecurity laws, making it prized among Kiwi houseplant lovers.

Christchurch plant enthusiast Bridget Rennie told Stuff that even a cutting of the plant could fetch NZ$3,000 (£1,500).


She added: “The leaves are like fingerprints, no two are the same. It’s a very rare, very slow-growing plant. I only know of two people who own that plant.

“I’m angry, I’m disappointed, I’m really sad, every emotion you can imagine.”

Wolfgang Bopp, director of the Botanic Gardens told Stuff that the thief must have been “quite athletic” as they had to have scaled a high safety glass wall to reach the prized plant.

The gardens had begun installing security cameras at the time of the theft, but they were not operational when the daylight theft took place on September 19.

He said that the plant possessed “particularly nice” vegetation.

Mr Bopp added: “The thing I find sad is due to the selfishness of one or two individuals we can no longer share this plant with the public. It was there to be enjoyed.”

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Bruna’s Cheese Bread Moves From Food Truck to Cottage Bakery

“It’s a bread meant to be eaten fresh out of the oven,” says Bruna Piauí Graf, founder of Bruna’s Cheese Bread. “It can be good later, but I don’t suggest that.” Brazilian pão de queijo — or cheese bread — are savory puff pastries made with gluten-free tapioca flour and cheese. They’re served everywhere in Brazil, and now, thanks to Graf, here in Denver as well.

Graf says she started Bruna’s Cheese Bread because she couldn’t find good pão de queijo in Denver. In 2019, she used the bread as inspiration for a food truck serving Brazilian sandwiches. But when this year’s pandemic ended plans for owning the food truck, Graf turned to selling the pre-made dough as it’s often found in Brazil: frozen and ready to be baked in the oven.

Pão de queijo originated in the Brazilian state of Minas Gerais. The key ingredient, tapioca flour, comes from the yuca plant found there. Yuca, different from yucca, is a starchy tuber long used by Brazilian indigenous peoples to make bread. The process of extracting the flour involves peeling and grating the tuber, soaking it and letting it dry. When colonizers brought enslaved African people to the area, they learned to use the leftover tapioca starch to make their own bread, subsidizing the meager food they were given.

Years later, in the 19th century, Minas Gerais became known for producing a hard, salty Minas cheese. The cheese, plus milk and eggs, were added to the pão de queijo recipe, and it soon became a national delicacy.

Graf started making cheese bread here in Denver in 2019.

Graf started making cheese bread here in Denver in 2019.

Courtesy of Bruna’s Cheese Bread

Graf remembers eating pão de queijo while growing up in Barau, Brazil. “I would always go with my friends and family as a teenager to this [cafe], and it’s still there, and they’re still doing the same thing, same corner,” she says. “It’s always full of people, full of families with kids. [It’s where] a lot of friends come to eat and hang out and talk.”

In Brazil, she continues, pão de queijo is often eaten with coffee, either for breakfast or for afternoon teatime. It’s so popular that it’s on the Brazilian Starbucks and McDonald’s menus, but it’s also found frozen in grocery stores ready to bake. And frozen is the way Graf’s now selling the bread here.

She admits that it was never her intention to start a cheese bread business in the United States. Graf moved to Golden, Colorado in 2014 as an au pair—an exchange program where young people work as live-in nannies in another country in order to improve their second language. But two years later she met her husband and decided to stay. She then began to work at a Brazilian steakhouse and noticed how much customers loved the bread.

“They would get so excited, and they would go there just to eat the bread,” she remembers. But aside from the steakhouse, she didn’t know of anywhere else to find it.

The

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