Riff Raff no.2 by Emily Russell

RIFF RAFF Riff Raff: Issue #02 2010

H A M I L T O N ’ S

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I s s u e: two S u m m e r 2010

MILK TRAIN’S EP RELEASE MEET THE LADY’S BEHIND VEGETERIAN COOKBOOK MARTHA issue two

GOES GREEN

WE ASK WINTEC GRADUATES WHAT THEY ARE UP TO

COOL PROJECTS > RECIPE SHARE > SKETCH BOOK DOODLES

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Fresh thinking A truly rare quality. For a limited time only, you can experience the very best in fresh thinking. It’s alive at the Bold Horizon National Contemporary Art Award. Don’t miss out.

[ Waikato Museum [ 1 Grantham Street, Hamilton p 07 838 6606 7 August 2010 to 9 January 2011

Free entry to all

Join the conversation… facebook.com/NatConArtAward

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twitter.com/NatConArtAward

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W W W . R P M . C O . N Z

D A N

G E M M E L L

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e-mag info

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H A M I L T O N ’ S

C R E A T I V E

P E O P L E

I s s u e : t w o S u m m e r 2 0 1 0

MILK TRAIN’S EP RELEASE MEET THE LADY’S BEHIND VEGETERIAN COOKBOOK MARTHA issue two

GOES GREEN

ON THE COVER illustration by Alister Agen Selliman

WE ASK WINTEC GRADUATES WHAT THEY ARE UP TO

COOL PROJECTS > RECIPE SHARE > SKETCH BOOK DOODLERS

RIFF RAFF

e-magazine

Click here to link to Facebook page Based in Hamilton, New Zealand, Riff Raff is an e-magazine dedicated to celebrating the creative people and sharing their projects. It is a place for Wintec students and local Hamiltonians to share with the community their creative endeavours.

EDITOR/ ART DIRECTOR /DESIGNER Emily Jane Russell emily_russell56@hotmail.com CO-EDITOR/WRITER Sophie Boladeras sofie_boladeras@hotmail.com PROOFREADER Dawn Tuffery CONTRIBUTING WRITERS Edmund Overbeek, Bianca Angel, Jonny James Carson, Rosie Percival,

Ruth Friedlander, Suzanne McIntyre

CONTRIBUTING PHOTOGRAPHERS Timothy Carter CONTRIBUTORS Carmel Van Der Heoven, Alister Agen Selliman, Jake Macartney, Kyreena Hay,

Kathryn Robertson, Kurt La Roche, Zoe Rapley, Amanda Bennett, Ashin Ashn, Sarah Marshall, Olga Krause, Claude Rikuana, Jono Marshall

WANT TO CONTRIBUTE? If you have any project or article ideas for Riff Raff, please email:

riff_raff@live.com. We are interested in what people of Hamilton have to share, say and do!

ADVERTISING If you have a local business or event in Hamilton that you would like advertised in Riff Raff email: riff_raff@live.com

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Editors note

around town. If not, I have some for you right here so don’t feel left out. This is the joy of the interactive e-publication - you need not depart your home to view the work and read articles and reviews from Riff Raff’s creative contributors. If you have friends who are former Hamiltonians, send them the link and the publication may aid in healing any homesickness.

Hello Readers I’m so happy to be able to present you with Riff Raff issue Number 2! Glorious summer days are upon us and although I am yet to feel much sun on my skin due to days spent designing I have something better than a tan to show for it! Thanks to the multitude of talented artists, writers and creatives who have contributed to this issue. I have loved the opportunity to collaborate with you all. The cover of this issue features the work of former Wintec student Alister Selliman. If you are a local you have probably seen his eye-catching art

I have been surprised and grateful for the positive reception and support Riff Raff Issue Number One has generated within the community and I hope this issue surpasses the first. Keep on browsing to discover how to go green, learn about the Hamilton Farmers Market and what it has to offer, view sketches, doodles and designs, learn how to ensure that you are an eternal winner, and read about the Hamilton house party scene and welcoming restaurant Chim Choo Ree. Riff Raff’s Facebook page has been a beneficial tool in generating interest and enabling communication with the community. Join Riff Raff E-Mag on Facebook to receive free links to the issues. All the best for the festive season! Happy holidays! Editor & Designer Emily Russell

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contents page Contents

CHOCOLATE ECLAIRS

WINTEC GRADUATES

FLATTING SUSTAINABLY

MARTHA’S GUIDE TO SELF-PUBLISHING

issue two

5. Editor’s letter

Emily Russell reflects on Riff Raff’s creation and development

8. The contributors

A few of the lovely people who helped make Issue 2

10. The launch party

Check out the pics from Issue Number 1

15. Words of wisdom

Wintec Media Arts Graduates discuss their creative journeys

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24 44

Alix Rogerson

54 57

QUIRKY HAMILTON EATERY

contents page

HAMILTON SKETCHBOOK DOODLERS! HOUSE PARTY

16 24. Hamilton creatives

Showcasing the work of two talented artists

36. You’re a winner!

Create a prize ribbon you can keep forever

38. Green inspiration

It’s time to start living consciously; get tips on how to flat sustainably, shop wisely and learn about how to self publish.

44. Chim Choo Ree review

A quirky Hamilton eatery where all are welcome

48 PASTA MAKING

48. Recipe share

Learn how to make sweet summer treats and pasta from scratch

54. Hamilton doodlers

Take a peek inside a diverse range of 8 artists’ sketchbooks

57. Music

Experience what goes on at a Hamilton house party and read about local boys The Collective and The Good Fun.

60. Pinboard

What’s going on locally

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the contributors A FEW OF THE LOVELY CONTRIBUTORS WHO HELPED MAKE ISSUE 2

SOPHIE BOLADERAS WRITER/EDITOR What are your plans for summer? Moving to the beach, Ohope, and working in a holiday park, learning the guitar, chasing birds with my dog, frolicking on the beach and eating millions of peaches. Where is your favourite place to spend your summer days? Columbia would be a favourite if I could get there, but Ohope will be my favourite this summer. Woop!

ROSIE PERCIVAL ARTIST/WRITER What are your plans for summer? Blowing my budget and using too many air miles by fleeing the Melbourne heat and voyaging to the Arctic Circle. Where is your favourite place to spend your summer days? Reaping ripe vegetables from the summer vege garden. Alas, I do not have one this year so will probably do something else.

RUTH FRIEDLANDER ARTIST What are your plans for summer? Eating cherry tomatoes straight from my soon-to-be planted vege garden. Lounging around on deck chairs, drinking sangria in the back yard. Biking round Brunswick in shorts and a singlet way after bedtime. Vegetarian BBQs with lots of apple cider and Coopers pale ale. Where is your favourite place to spend your summer days? At the park picnicking with friends

TIMOTHY CARTER PHOTOGRAPHER What are your plans for summer? I plan to spend my Sundays riding my bike with the 3% after some warm up Croquet. And also hanging with my amazing gal, Em. Where is your favourite place to spend your summer days? Raglan is always a goodie. Cold beer, fish and chips, bit of a roll and a swim to top it off.

SUZANNE MCINTYRE

FOOD

What are your plans for summer? No plans, will be stuck working most of the time. Will head off to visit family in Whangamata and Whakatane when I get some days off. Where is your favorite place to spend your summer days? Whakatane/Ohope, a small coastal town an hour from the Mount. It has great beaches, walks, cafés and amazing scenery. It’s a great spot for fishing and close to the lakes, so something different can be done everyday. Also close enough to the Mount if a day of shopping is needed. They have some great dairys that make huge ice creams (a summer essential) and it’s the sunniest place in the country.

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the contributors

CARMEL VAN DER HEOVEN ARTIST

What are your plans for summer? Hey, summer! Ahhh, my plans will be to wear a hat. I like summer with friends and family, it’s always a lot easier with our kiddies, washing, outside fun, ya know, that sort of thing. Where is your favourite place to spend your summer days? My favourite place is to be at home on the farm with the sprinkler, grass and animals - for me it’s very nostalgic.

BIANCA ANGEL WRITER

What are your plans for summer? Camping up north, sun, friends, nature and food! Where is your favourite place to spend your summer days? Coromandel Peninsula. I love the laid back atmosphere and the variety of beautiful white sandy beaches to visit. Also there is great fishing there... mmmm, fresh fish!

JONNY JAMES CARSON WRITER

What are your plans for summer? Sun, cold beers and music festivals. Where is your favourite place to spend your summer days? I have an affection for secluded, secretive fresh-water swimming holes. There’s something about being isolated from civilization, surrounded by unadulterated nature with a group of your closest friends. It’s a place where nobody else exists and nothing else matters. It’s freedom in the purest sense - rock jumping, sunbaking, and a chilly bin full of beverages.

EDMUND OVERBEEK WRITER

My summer plans largely revolve around the Wild West Coast – Raglan, and Aotea Harbour are my favourite destinations. Fishing, kayaking and water sports, along with bombs at Arapuni Lake, and twilight skates make for good times. Also psyched on the Big Day Out this year especially Grinderman, and The Black Keys - good tunes, cold brews, and likeminded individuals – should be a sweet summer. Oh and I’m making a film with some friends early in the new year too, plus throw in some writing and poker in between. Sounds busy but there will be plenty of time for chilling, no doubt. Peace.

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the launch party!

RIFF RAFF 1

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H A M I L T O N ’ S

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Iss ue: one Wint er 2010

ARTICLES BY WINTEC STUDENTS

Illustration

STUDENT’S GUIDE TO OPSHOPPING IN HAMILTON. AFFORDABLE AND FUN!

by Wendy

Richdale

MAKE YOUR OWN PROJECTS RECIPE SHARE SECTION

You ’re inv ited to

GREAT PLACES TO EAT IN HAMILTON

UNCH PARTY! RIFF RAFF E-MAG tLA cra fts, iss ue fea turi ng arts ,

PROFILES ON MEDIARTS STUDENTS FROM WINTEC

issue one

We hope you enjoy reading our first issue...

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Ra ff’s firs Co me cel ebr ate Riff rap hy, rec ipe s, rev iew s + mo re! poe try, pho tog Win tec (op pos ite rd Str eet Ent ran ce W Blo ck Ga ller y Wak ent ran ce to K-m art) bac AY 22 JULY free EVE NIN G THU RSD FIV E THI RTY IN THE entry

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Ba e -m a g a s e d in H a m il to n z in , a n d s h a e d e d ic a te d toN e w Z e a la n d R d iv e rs e ri n g th e ir p ro je c e le b ra ti n g th if f R a ff is a n c ts . T h e e c re a ti ra n g e o ve f co pu H a m il to n tr ib u to rs a n d b li c a ti o n fe a tu p e re s n ’s a rt is d ra w s a J O IN R ti IF F R A F tt c comm u n it y. e n ti o n T O H A MF E -M A G O N F

AC V E RY O E B O O K A N D R W N E -P U B L IC AE C E IV E L IN T IO N . E D IT O R & D E S IG NER E m il y R

ILT O N ’S

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the launch party!

n e o p le sa to

NKS

Click here to link to Borden Liâ&#x20AC;&#x2122;s Website

Photography by Borden Li

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peace out

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mad hatter

HATS

a small fashion blog by Carmel Van Der Hoeven I love hats; they are the ultimate accessory for summer. A hat not only protects but can also instantly change your look! Recently I have seen a huge movement towards hats (particularly broad brimmed) being worn all over Europe. So why, I ask, when I wear one out into the blistering sun of New Zealand am I one of the only ones? Hmmm. Anyway, my favourite hat right now is a simple felt Kakadu hat brought from a boutique in Raglan and I plan to wear it every day. So my challenge to the Riff Raff readers is to embrace the concept of the simple hat - not just for fashion but for your skin and health too.

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Wintec Graduates

W W W . R P M . C O . N Z

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wise words

Words of wisdom from Wintec Media Art Graduates! INTERVIEWS EMILY RUSSELL PHOTOGRAPHY TIMOTHY CARTER AND GRADUATES

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KURT LA ROCHE What and when did you study at Wintec? I began studying at Wintec mid 2007 with a Certificate of Media Arts. After the Certificate in late 2007 I continued my studies at Wintec with a Bachelor of Media Arts majoring in Painting and Sculpture. I have since graduated from Wintec with a Bachelor of Media Arts, in 2009.

Photography by Tim Carter S U M M E R

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wise words

How did you become interested in what you do? I have had an interest in art for as long as I can remember. As a child there was never a shortage of cartoons to watch on TV. I would often videotape animated films and shows, so that I could later try and emulate the cartoons in my sketch pad. I never thought of following art as a career - it sort of just happened. How did your degree at Wintec help you to get to where you are today? The Wintec degree has been beneficial for me because it has expanded my methods of thinking and ways of doing things. I feel that I am better adapted at handling certain situations. The degree has given me practical skills which can be applied in all areas of life; be it managing my time, working to deadlines, or theorising over a painting and planning my next “masterpiece”. Artistically the degree has given me the time and artistic practice to improve my creative skills, and discover what it is that my art is, and does. I have a gained a firm understanding of where my artworks sit in the wider canon of painting and artistic practice. What did you most enjoy about Wintec? What I enjoyed most about studying at Wintec was that most of the assignments allowed for some form of creative freedom - the students can and do to some extent write their own briefs and assignments. I also enjoyed the creative environment that studying at an art college has, as well as meeting and working alongside talented and like-minded people. Did you enjoy the student lifestyle in Hamilton? Hamilton is an affordable city to live and study in. The city has a great student culture with Wintec being central to Hamilton’s CBD. The city has a busy student night life with a number of student bars and nightclubs. What are you doing right now? I am currently working in retail, but find time to fulfil my creative needs painting and drawing for myself or when I receive the commissioned work. I also tutor drawing classes and organise a monthly art exhibition called “Art on the Move” with the Hamilton Central Business Association. Where do you go for coffee? I don’t drink coffee, but a nice hot chocolate at Ronnie’s café is always good. It’s on the corner of Garden Place and Victoria Street. What do you love about what you do? Painting and drawing isn’t just a hobby for me, it’s a way of viewing the world, a necessity to my life. There is nothing more satisfying than realising that eight hours have passed and you haven’t left the easel. What is your greatest achievement so far? I don’t know about greatest achievement so far, but the “Art on the Move” exhibitions have been a great stepping stone in getting my name out through the local art community and the public. I have enjoyed organising the events and have met plenty of talented artists because of it. Where do you see yourself in 5 years? I know one thing for sure I won’t be working retail! It would be nice to think that I will be a full time artist, but realistically I will probably be teaching art part time while working on some ridiculously large scale painting. Do you have any advice for students doing the same degree? When the pressure is on, try not to stress too much. If you really want to pass the degree the work will get done one way or another. If you’re majoring in painting and sculpture, try not to copy other people’s styles or conform to the latest art trend - be yourself.

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KATHRYN ROBERTSON What and when did you study at Wintec? I spent two years at Wintec, coming from Massey in Wellington, and finished my study in 2009

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How did you become interested in what you do? Right from when I was a grommet. When people, even my grandparents, came for lunch or dinner, I’d create menus for them. I’d make fancy cards and when we put on plays, I’d be the bossy one in charge of costumes. My mum says that even before I was two I wouldn’t ever wear what she wanted me to. I’d have major hysterics until I could wear my own choices. I went through a phase where I wore two of my grandmother’s jerseys and pink tights to kindergarten for a whole term. But at school I started graphic design and photography in Year 12, loved it, seemed to be quite good at it (well so I thought anyway), and started investigating the tertiary courses that were available. How did your degree at Wintec help you to where you are today? Wintec gives you a good all round design education. I’d recommend doing the Internship paper because that’s how I got my job at RPM. What did you most enjoy about Wintec? I liked the fact that classes were small, the tutors knew our names and usually had time to deal with us, whether our problems were large or small. Sometimes they were tough, but that was a good thing as it made us work harder and lift our standards. Did you enjoy the student lifestyle in Hamilton? Um, yeah I did! Spent many nights in Bar 101 and The Outback (please don’t tell anyone that) What are you doing right now? I am designing clothes. I am the women’s designer at RPM Clothing in the Mount. Where do go for coffee? I don’t actually drink coffee. But we have a BP Wild Bean across the road from work so sometimes I run across there to get a hot chocolate! What do you love about what you do? DESIGNING CLOTHES! My dream job! What are you passionate about? I wasn’t sure what to say here apart from fashion, design and getting in the ocean, so I asked Craig (boyfriend) what he thinks I’m passionate about and he said “you’re passionate about absolutely everything, I reckon”… so I’ll say ‘everything.’ What is your greatest achievement so far? To be the women’s designer for RPM. One of New Zealand’s biggest clothing labels - I couldn’t ask for anything more! Where do you see yourself in 5 years? Hmm. Living in some hot tropical place, perhaps with my own clothing label. That’d be amazing! Dreams are free.. Do you have any advice for students doing the same degree? You have to love what you’re doing. Be prepared to work long days and sometimes all through the night, work as hard as you can, read and observe as much as you can and listen to people who are willing to share their experience and knowledge!

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ZOĂ&#x2039; RAPLEY What and when did you study at Wintec? Bachelor of Media Arts majoring in Painting and Sculpture 2009 Graduate

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wise words

How did you become interested in what you do? I started getting a bit ‘arty’, and thought I might give it a go. How did your degree at Wintec help you to where you are today? It gave me great practical skills and has set me up well for further study in fine arts. What did you most enjoy about Wintec? Meeting lovely amazing Hamilton people. 24/7 access to studios - honestly, you guys don’t know how lucky you are. I miss a small institution! It was a really great tight-knit bunch of people, who I miss lots. I miss the dates at Healthy Veg (vegan buffet) and Dora’s cafe. Did you enjoy the student lifestyle in Hamilton? I loved it. Hamilton is chilled out and has a small city vibe. I loved biking around in Hamilton as it was so quiet and had minimal road rage! The Gardens, the river and lake, Ward st (and park) are just a few of the many great attributes of the place and were special little spots to become a part of! What are you doing right now? On the couch in my Mount Cook flat thinking about Edmund Burke’s philosophical enquiry of the sublime and the beautiful, and looking out for that storm the size of Australia - woah - haha. Where do go for coffee? Deluxe! Kent Terrace in Wellington. They make AMAZING sandwiches too. What do you love about what you do? Spending time in my studio. Soaking up that satisfaction of working through an idea, revising, refining and observing. There is nothing more fulfilling than making progress even in the smallest form. Oh and of course drawing, painting and working with representation through mark making. The idea of ‘paradise’ intrigues me, how it is relevant now and in the context of New Zealand. What are you passionate about? Woah, big question, or no, maybe it isn’t, I’m passionate about what I do, I guess and I like to think I try my best! I think the previous question sums it up. What is your greatest achievement so far? Completing the Bachelor of Media Arts. I have nearly completed a Post Graduate Diploma in Fine Arts at Massey University. Where do you see yourself in 5 years? Overseas absorbing other art culture. Getting inspired, getting ruckus and having fun. Do you have any advice for students doing the same degree? Be best friends with the technicians, talk to your classmates more about your practice. Make the most of the great facilities and people around you. You don’t realise what you have until it’s gone!

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AMANDA BENNETT What and when did you study at Wintec? The majority of the work that I studied at Wintec was design-based. Although, during my studies I also did photography and painting papers. I started at Wintec in 2006 doing a Certificate in Media Arts I then went on to do a Degree in 2007.

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wise words

How did you become interested in what you do ? I don’t really have a specific idea that got me interested in design, it was more of a career choice rather than a chosen genre. I have always had a passion for art, and since I was younger I knew that I wanted to have some involvement in the art industry. I would say that the main reason I started studying at Wintec was because of my interest in photography in the way that it captures a sense in time that most people miss because we are in a world that is so fast. I’ve always been interested in art and design in some way or another. Whether it be digital images, photography, painting, sculpting, drawing etc, it has always caught my attention as something that I not only enjoy, but can see myself building the foundations of my future on. What drew me specifically to design was being able to combine my skills and love of art, and apply them in a way that benefits my choice of career. What did you most enjoy about Wintec? Having the equipment and facilities to expand my knowledge, experience, and opportunities. I also enjoyed the atmosphere, the freedom, and being able to portray my own ideas. Did you enjoy the student lifestyle in Hamilton? The student lifestyle was one of the best parts about going to Wintec. As much as the assignments took hours of work and endless nights up in R block, the endless amount of coffee from Dora’s and the nights out made up for it. What are you doing right now? At the moment I am contracted to Que magazine and Toy Box and working as a freelance graphic designer. I’m also trying to get in as much painting in as I can. Where do you go for coffee? My favourite place for coffee is Chim Choo Ree in Hamilton, and if I’m in Cambridge, the Museum Café. What do you love about what you do? It’s not so much about specific things that I love about my profession. It is the reward and self satisfaction I get when finishing the project that makes me love what I do.

What are you passionate about? There are many things that I am passionate about. Of course art. Painting, photography, modern design, music, travelling, seeing the world and capturing every aspect. In 18 months I start travelling around the world. London, France, Paris, Egypt, America - I’m going to go and see it all. I am so passionate about ancient architecture, especially in the medieval times. There is something about being in a place like Egypt with the pyramids and the ancient drawings that intrigues me, as in a sense that was how art began. One passion that I have had since I was younger that some people haven’t even been able to pick is horse riding. I have competed at show jumping for as long as I can remember. Riding horses and competing on weekends and fitting this around tech and study was hard, but I seemed to manage. What is your greatest achievement so far? I would say that the greatest achievement so far was working for the Hair and Beauty Journal. I had the freedom to produce a magazine which was distributed around to all the hair salons and beauty places in NZ. This was a great achievement for me as I was the only graphic designer, and it was my responsibility to get out a 112 page mag in 3 weeks. This was when I first graduated and it was this experience that gave me the confidence in my profession. (Welcome to the real world) Where do you see yourself in 5 years? In November of this year I am moving over to Melbourne to further my career and extend myself as a artist. I am aiming to get my art recognised and noticed as an upcoming artist. Then, of course I’m going to travelling and seeing the world, hopefully gaining inspiration from other cultures. In 5 years from now (I know it seems a long shot), my aim is to be working for a fastpaced well-known magazine in ether Paris or America. Living the dream! Do you have any advice for students doing the same degree? EXTEND YOURSELF! HAVE CONFIDENCE IN WHAT YOU DO. Don’t be afraid to do something different. And never let ‘CAN’T’ stand in your way.

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hamilton creatives

kyrenna hay

http://www.behance.net/KyreenaHay/frame kyreena@gmail.com

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hamilton creatives

Click here to link to Kyreena Hay Website

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hamilton creatives

jake macartney

jake.macartney@gmail.com http://jakemacartney.blogspot.com/

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picture this...

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Click here to link to Jake Macartneyâ&#x20AC;&#x2122;s Website

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you’re a winner!

A prize ribbon you can keep forever!

Ok - this one was actually super hard for me to put together, so please bear with me and use these instructions as more of a guideline. If you want to change the measurements, etc, go for it! And remember to have fun but keep those fingers safe use a thimble. Project by Carmel Van Der Hoeven Photography Tim Carter

Difficulty level: Hardness, pretty much Things you will need: A decent size scrap of leather (that is reasonably thick but not too thick, as you won’t be able to get you needle through it) Scissors Sharp medium size needle and strong thread THIMBLE Optional superglue (which I would highly recommend, because I didn’t use any and I wish I had) Large attractive safety pin How to do it: Step 1: Cut out your pieces needed on the leather. If you have altered the size of the badge, just remember to keep everything within reasonable ratios of each other. Step 2: Repeat for all 5 triangle pieces. Take the large end of your triangle and thread along the top (knot at one end) 5mm

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apart and then gently ease the leather along your thread until you have a decent looking ripple through it. Step 3: Take the now rippled end of your triangle and fold in so it is three cm above the point at the other end. Stitch down, repeat. Step 4: Take all your 5 pieces and stitch the points together by laying the ends over each other one at a time (alternatively, this is where the superglue may be easier) Step 5: Take your long rectangle piece and stitch 5mm along one of the edges, then ease the leather across until you have a tight ripple along the edge, which will cause it to curl around itself. Step 6: Take each end of the rectangle and stitch together along the backside of the leather. Then take your thread and cross over the middle again and again, until the piece pulls closer together, creating what looks like a flower. Step 7: Get your button (I used one that had a back loop on it) and place it inside your leather. Then with your thread go over and over across the edges until the leather is firmly encasing the button. Step 8: Now, this is again where I would strongly advise using superglue because attaching all the pieces together via thread as I have done was very difficult and painful, and I managed to stab myself a few times. Anyway, if you’re going to use thread, then attach each piece, starting with the button, and work your way through to the two ribbons at the back. If your 5 back pieces seem a little floppy, simply stitch each one to its neighbour, where they touch further down the piece, and this should keep it in the right formation.

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youâ&#x20AC;&#x2122;re a winner!

leather pieces

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green inspiration

Click here to link to Hamilton Recycling centre Flatting sustainably Words Emily Russell Photography Tim Carter

Common wasteful problems that occur in flatting situations may be due to a lack of awareness of the environmental issues the world faces today. Generating discourse involving issues on recycling, group activities and being consumer conscious may be the first steps towards creating a more attentive environmental paradigm. In our current global situation we are now aware of the impact consumer culture and lack of community involvement can have on our environment. Prolific landfills describe a wasteful disposable society that contribute to the mistreatment of our environment. Thoughtless consumerism has been ingrained in the buying habits of many and singular living can be wasteful. The following paragraphs express ideas that can aid in countering global environmental issues.

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RECYCLING In New Zealand the majority of our rubbish is buried in landfill sites. The problem is that we don’t have enough landfills to cope with the increasing amount of rubbish we’re throwing away. Certain disposable products take up to 100 years to break down within landfills; plastic, steel, aluminium, cardboard and paper are of concern. Kitchen scraps that make their way to landfill produce methane, which is a potent greenhouse gas. While we need landfills to manage some of our rubbish, over half of the rubbish we put in our bins can be recycled or used for compost. The more recycling we all do, the less we will need landfills to provide a solution for our rubbish. There are currently over a hundred landfill sites operating in New Zealand, taking over 3 million tonnes of rubbish each year. We have to become more responsible about this issue because it’s not going to go away. UNCONSCIOUS CONSUMING Our society has a “more is better” focus that promotes the consumption of throwaway goods; and advertising may be at the root of this concern. Advertising is now bombarding and convincing consumers of the need to buy more. These advertising campaigns are seen everywhere

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green inspiration from your television screens, magazines, billboards, pamphlets and flyers delivered right to your home. Now advertising companies are using commercial sequences to then brainwash consumers into buying a product. These campaigns are so convincing we are often susceptible to their tactics without being aware of it. They then leave us feeling it’s ok to buy something new and better and to dispose of something we already own that delivers the same results.

-Buying food from local famers markets not only supports local farms but also it increases employment. The advantages of shopping at a farmers market benefit you, the farmer, the community and the environment.

COMMUNITY In today’s society people seem to be focused on achieving goals individually rather than as a group. However working in a group situation can be just as rewarding, often the more people you have the easier the situation.

-By choosing energy efficient light bulbs we are buying a product that lasts longer and uses less energy. They can also be recycled, as opposed to ordinary bulbs.

CREATING AN ECO-FRIENDLY FLATTING ENVIRONMENT To be eco-friendly, consumer conscious and environmentally aware in a flatting situation can be a challenge. Working together encourages ideas of community and generating a conscious discourse around these issues proves beneficial. Together we can put measures in place that evolve the day to day running of a flat into a well lubed eco-friendly machine. RECYCLING IDEAS: -Wash and reuse containers to put bulk food into to take for lunches. -By putting a ‘no circulars’ sign on your letterbox you are instantly eliminating unwanted paper waste. -Recycle clothes by taking them to a charity, such as the Salvation Army, or pass them on to friends or family that might like them. -Buying pre-loved goods means there has been less energy spent on importing and usually no unnecessary packaging involved. Remember, your trash can be someone else’s treasure! -An eco chart may be established in the flat and eco reward points given to your flatmates on the basis of good environmental practice. -Set up a recycling station for recyclable items like glass, tin cans, milk bottles and paper. By establishing an efficient and user friendly system it is easier to perform recycling duties. -Put plastics, paper and cardboard out for kerbside recycling. The Hamilton recycling centre has a transfer station where you can recycle different grades of plastics, paper and have bins for recycling cans. BEING CONSCIOUS CONSUMERS -Being a conscious consumer starts off at the supermarket choosing to buy products that either come in paper, glass or number 1 or 2 plastics is what we should be aiming for. -Buying in bulk, concentrates and refills gives you more product and less packaging.

-Buying local products instead of goods imported from outside the region cuts down on “food miles”, meaning fewer carbon emissions.

-Support companies that design their product to be environmentally friendly or run their business with efforts to reduce their environmental impact. -Reusable shopping bags are great to take to the supermarket to help reduce the amount of plastic bags; they are a lot stronger too. CREATE A FLATTING COMMUNITY -Cooking together will cut down on power usage and also save money on grocery bills. Each flatmate could cook one night a week. -Washing clothes together and eliminating the use of a dryer will reduce energy usage. -Flat vegetable and herb gardens are easy to construct and are effective in cutting down food costs. You don’t have to dig up the landlord’s garden to make this happen, you can simply use pots or plant boxes. (See picture) -Heating one room in the winter and using one room’s light for the whole flat are effective ways of using less electricity. THE TRANSITION STUDENT FLAT INITIATIVE -Transition Towns have spread throughout the western world. Their ambition is to live sustainably and they place importance on developing a deeper connection with the land and the natural world. Community gardens, recycling centres and low carbon emissions are paramount to the philosophy of transitional towns. -The Transition Student Flat initiative is an Idea that takes inspiration from the transition town concept. Community gardens within city provide a template for a smaller scale flatting garden. By having meals at each other’s houses, sharing transport together and having herb gardens together we get to know our neighbours providing benefits for everyone. We will use less electricity, and engage in conversation, this is something us Kiwis don’t do a lot of. Interacting and sharing an environment, as a group helps us to generate a deeper connection with each other and the natural world. Apathy and disregard must come to an end and we must face our responsibility of being the caregivers of the Earth, as opposed to the destroyers.

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yee green haainspiration

Martha’s Guide To Self-Publishing By Rosie Percival And Ruth Friedlander

The self-publishing journey can certainly be a tough one, but we’ve found that the inevitable challenges along the way are often precursors to reward and success. One of the biggest hurdles is defining what exactly it is you wish to achieve and plotting how it is you plan on getting there. Self-publishing doesn’t mean you have to sell hundreds or even thousands of copies; it can simply mean collating your work, ideas or articles to give to friends and family as gifts. However, if you do have a larger goal, self-publishing can be a stepping-stone to something much greater. Did you know that the Lonely Planet Empire, now the biggest travel guide in the world, started out as a few sheets of notes stapled together?

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Our book Martha Goes Green, an entirely self-created, funded and published cookbook, began as a modest project to work on in the weekends. It soon snowballed into quite a production and after undertaking our own marketing and distribution we’ve gone on to sell almost 3,000 copies. Not quite on par with the Lonely Planet guides but quite a surprising and gratifying result nonetheless. To date we are stocked in over 55 stores throughout Australia, New Zealand and online and recently spoke about self-publishing at the Spark International Festival of Art, Media and Design at Wintec. So why did we choose to self-publish? One of the main reasons was to compile and showcase some work that may never have seen the light of day otherwise. We were also fortunate (in hindsight) to have been initially denied or just plain ignored by book publishers, as the eventual decision to take the self-publishing route meant we had 100% creative control over Martha Goes Green. We also saw the project through from the initial concept to the finished publication, and were involved every step of the way: a valuable set of skills to learn and develop that have helped each of us further our careers in art, design and food writing.

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green inspiration

One of the most common questions we’re asked is “how did you come up with the money to fund it?” Firstly, you don’t need to invest thousands of dollars. Initially we only printed 70 digital copies with the idea to hand them out as gifts at Christmas time, and perhaps sell a few of the remainders at local craft markets. Once we were confident we could sell more we used some savings to get another 500 printed through an offset printing company, and with each subsequent print run we were able to invest the profit raised into bigger runs. If using your savings isn’t a viable option there are many ways to raise money. You could organise a fundraiser; a gig or exhibition or even have a garage sale. However, the beauty of self-publishing is that you can simply go to the local photocopy shop (or use your own inkjet printer) print a few copies, staple or stitch them together and voilà! You have a book. Success doesn’t have to be defined by generating profit; it can be found in the fact that you’re doing something you’re passionate about, and afterwards you’ll have a physical reminder of that to keep forever!

HERE’S WHAT WE DID IN A NUTSHELL 1. Initial idea and recruitment 2. Writing and production 3. Design and layout 4. Editing/feedback 5. Printing and publishing research 6. Distribution and marketing FOR EXTRA RESOURCES YOU CAN >Download an extended version that outlines our steps in more detail by clicking here. >Download the worksheet we created for Spark week here. This will help you to really define the sort of publication you wish to create, and hopefully put in motion the steps needed to achieve your self-publishing goal. > Download our list of online resources to help you along the journey by clicking here. > Read an interview with Rosie and Ruth in the latest issue of MiNDFOOD here. (http://www.mindfood.com/at-martha-goes-green-vegetarian. seo) AND THE PLUG……. > To purchase a copy of Martha Goes Green: A Vegetarian Cookbook, visit our website at www.marthagoesgreen.com. au

Click here to link to Martha Goes Green Website

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green inspiration

Get up and get green By Sophie Boladeras

Why get up on a Sunday morning when your head feels dead and your body won’t move for nobody? Because awaiting you in some proximity is an atmosphere of pure, honest and delectable nourishment. The Hamilton Farmers Market is worth the excavation of your body from your bed and it’s certain to have some goodness that will clear your possibly inebriated head. A fair-trade coffee may perk you up and you could follow this by a refreshing organic blueberry ice-cream or sorbet. Summer is now teasing us with its presence and the range of fresh produce at the market is growing by the week. The beauty of shopping outside among enticing aromas is undiluted unadulterated joy. Oh, and there are a multitude of FREE SAMPLES if your student diet has consisted of mainly un-nutritional slop due to Studylink screw-ups or budget restrictions.

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The market runs from 8-12 every Sunday, whether the sky cries or produces double rainbows, and is strategically located at the River Road carpark, 204 River Road. If you value your Sunday morning sleep-in this is no problemo - get up at 10.30 and go. By this stage specials such as Blackwood’s artisan bread; 3 loaves for $10, are in abundance. Hello fresh ciabatta, turkish pide, sour dough and rye. There is a common perception that farmers markets are on the expensive side but nay! They are very affordable for students and the produce is so fresh it will last twice as long as that from the unsupermarket. This longevity is necessary when you see the size of the organic broccoli. It’s hardcore. The Hamilton Farmers Market can and does boast the title “Authentic Farmers Market.” In order to be an “authentic” farmers’ market, it must be a food-only market, which hosts no resellers, so the buyer is assured that those who have grown or made the food are the ones selling it. You are able to talk directly to the grower and to gain knowledge about the quality, authenticity and philosophy behind the produce. You can get recipes, cooking tips, find out how it was grown or made, where it came from, and even suggest ideas for next season’s planting.

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There is so much on offer, from leafy greens (spinach, lettuce and rocket) to hard purples (beetroot), sweet delights (chocolate-filled croissants), organic juices, artisan cheeses, herbs, Scottish oatcakes and lavender shortbreads, eggs from happy hens, fresh salmon, Cornish pasties - and it goes on and on, like my love for good food. If you rate your musical talent on par with or surpassing that of Kahu’s (Hamilton’s resident whistling street manbum), you are wanted. The farmers market is occasionally blessed with someone playing some sweet tunes on the guitar, dancing or vocalising and they are always after entertainers to heighten the delicious ambience. I have left you with no excuses. I’ll see you there on Sunday and you will glow, because by doing the majority of your shopping at the farmers market you can be assured that you are masticating pure foods, supporting local growers and making mother nature smile; thus revealing the dirt between her teeth.

Click here to link to the Farmers Market Website

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quirky eatery

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quirky eatery

Chim Choo Ree Words Bianca Angel Photography Tim Carter Chim Choo Ree is one of Hamilton’s newer additions to the bar and bistro scene. I think of Chim as one of Hamilton’s jewels; a tiny eatery that injects our city with a dose of casual sophistication. Chim Choo Ree flaunts an urban street ‘cool’ decor, with dark moody colour schemes and an eclectic display of quirky artworks, features and furnishings inspired by the owner’s personal taste. The atmosphere is aesthetically evocative with various retro charms, like the vintage milk bottles used as water carafes and the large mural showcasing a 1950’s circus scene. Eccentric style combined with an intimate bar/dining area and informal outdoor seating ensures your Chim experience is relaxed without the absence of metropolitan style. Co-owner Morgan Glass says that she wants people of all ages and walks of life to enjoy Chim Choo Ree. “We have our full á la carte dinner menu as well as our bar snacks menu. We welcome people popping in for a casual drink after work and we also like to cater for those wanting the full dining experience.” It is the food that makes this place shine and for those who wish to truly experience what Chim Choo Ree can deliver to the palate you must encounter the exquisite dinner menu. Chef and co-owner Cameron Farmilo has created a menu that is assorted yet polished, displaying food that has been created with diverse cultural influences. You will see classic French European style food with a fusion South East Asian flavours and cooking techniques. To start, every customer is delivered a complementary amuse-bouche, which excites the most unenthusiastic palate. The taster is a delicate serving of seared tuna with tobiko and shaved greens. The Chim Choo Ree entrée menu is light, fresh and beautifully presented. From pumpkin and goats curd ravioli with sage and butter to manuka smoked eel with Canadian scallops and apple and radish salad, the entree menu exudes originality and diversity. The perfect introduction to a Chim Choo Ree main meal. Farmilo’s attention to flavour leads the diner into a range of dishes which are exquisitely crafted, diverse and original, from roast lamb back strap braised shoulder with merguez and soubise puree to roast hapuka with savoy cabbage and a fennel, orange and vanilla smoked prawn. Every bite is balanced in both texture and flavour demonstrating a blend of intuitive flavours and complex cooking styles and techniques. With its dazzling food and dynamic atmosphere, Chim Choo Ree provides a truly inspiring dining experience. This fairly new bistro raises the bar for fine dining in Hamilton City and proves that passion creates excellence.

Click here to link to Chim-choo-ree Website

Photography by Tim Carter

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W W W . R P M . C O . N Z

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Recipe Share

PHOTOGRAPHY TIMOTHY CARTER FOOD SUZANNE MCINTYRE & EMILY RUSSELL

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Pasta Making

FRESH PASTA THE ITALIAN WAY Many ingredients can be added to these basic sauces - you are limited only by your imagination! Ideas for a few optional extras: fried bacon, salami or chicken with onions and garlic, chopped spinach, steamed asparagus, broccoli, peas or sautéd leeks and mushrooms. Seafood is also delicious. WORDS SUZANNE MCINTYRE PHOTOGRAPHY TIM CARTER

Fresh Pasta (serves 2)

Tomato Sauce. Vegan (serves 2)

INGREDIENTS

200 grams of plain or wholemeal flour 2 large eggs

3 garlic cloves 1 onion 1 tin of chopped tomatoes ½ tsp of Italian herbs Season with salt and pepper

TO MAKE 1. Put flour into a bowl and make a well in the middle. 2. Add eggs, beat with a fork and gradually incorporate flour. 3. When combined use hands to mix and knead dough on floured bench. 4. Ensure dough is tough and on the drier side. 5. Roll into a ball and let dough rest for 15 minutes. 6. Knead dough again, divide in half, flatten then put through pasta maker. 7. Follow instructions on pasta maker. 8. Hang pasta to dry for 30mins (clothes horses are ideal). TO COOK PASTA Bring a pot of water to the boil, add pasta and keep water boiling. Cook till al dente (2-3 mins), drain water and add sauce. Variations: substitute 1/3 cup of water or ½ cup of chopped boiled spinach, pumpkin or beetroot per egg.

1. Finely chop garlic and onion and lightly fry in a little oil until onion becomes clear. 2. Add chopped tomatoes, herbs and season with salt and pepper. Simmer until pulp has reduced to desired thickness. 3. Stir into freshly cooked pasta

Cheese Sauce. Vegetarian (serves 2) INGREDIENTS 2 garlic cloves 1 onion 125 grams of cream cheese ½ cup of milk 50 grams of butter 1/4 cup of parmesan cheese 1. Finely chop garlic and onion, fry in a frypan on medium heat with a little oil until onion is translucent, set aside. 2. Melt butter in a saucepan then add the cream cheese. 3. Whisk until cream cheese melts and is well-combined with the butter and looks smooth. 4. Add milk, parmesan cheese, onion, garlic and season with pepper. Simmer and stir for 3 minutes until well combined. 5. Remove from heat and set aside to thicken, stir often. 6. Pour over freshly cooked pasta. If the sauce is too thick for your liking, you can add a small amount of the pasta water to thin it.

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Pasta Making

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237 victoria street

Sweet treatys

PHOTOGRAPHY TIMOTHY CARTER FOOD SUZANNE MCINTYRE & EMILY RUSSELL

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eat me!

makes 30 INGREDIENTS 1 cup of water 75g butter 1 ¼ cups of flour 2 tsp of sugar ½ tsp vanilla essence 3 eggs ICING 1 tsp of melted butter 2 tsp Coco ½ cup of icing sugar FILLING Whipped cream CUSTARD FILLING 2 tbs of custard powder 1 tbs of sugar 1 ¼ cup of milk

CHOCOLATE ECLAIRS

they take a bit of time but they are worth it! METHOD FOR CUSTARD Mix 2 tablespoons custard powder and 1 tablespoon sugar with ¼ cup milk in a saucepan. Whisk in 1 cup milk into the custard mixture. Heat to boiling, and then simmer for 2-3 minutes stirring constantly until thick. HOW TO MAKE Combine butter and water in a saucepan. Bring to the boil. Remove from the heat and add flour. Beat with a wooden spoon until mixture leaves the sides of the saucepan, add vanilla essence and sugar. Allow to cool for 5 minutes. Add eggs one at a time, beating well after each addition, until the mixture is smooth. Pipe 7cm strips of the mixture onto baking paper on an oven tray. Bake at 200°C for 30 minutes. Cool thoroughly. Using a sharp knife, cut slits into the sides of each éclair. Fill with desired filling of whipped cream or custard and ice with chocolate icing.

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easy as pie

INGREDIENTS

APPLE PIE

200g sweet shortcrust pastry or 2 sheets of sweet shortcrust pastry

HOW TO MAKE

FILLING 6 granny smith apples Â˝ cup of sugar 25g butter, melted 1 tbs of plain flour 1 tsp cinnamon 1 tsp nutmeg

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serve with freshly whipped cream!

Peel and core apples and cut into thin slices. Combine sugar, flour, butter, cinnamon and nutmeg into a pot and cook at a low heat for 5 minutes until apples become softened. PASTRY On a lightly floured board roll out pastry slightly larger than a 20cm pie plate or use a pre-rolled sheet. Cut two 2.5cm wide strips long enough to go around the edge of the pie plate. Spoon the apple filling into the centre of the pie plate. Cover top with remaining strips of pastry. Decorate pie with any pastry trimmings. Brush lightly with milk. Bake at 200Â°C for 25 minutes or until pastry is golden. Serve with freshly whipped cream Easy as pie!

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nana’s delight

makes 24 INGREDIENTS 125 g butter ½ cup of sweetened condensed milk 250 g packet of crushed superwine biscuits 1 cup of dried apricots, finely chopped 3 tsp of grated lemon rind 1 cup of coconut LEMON ICING 2 cups of icing sugar 2 tsp of grated lemon rind 1 squeezed lemon juice 2 tbs of coconut ¼ tsp of softened butter ¼ tsp vanilla essence 2 tbs of water (if needed)

REFRIGERATED APRICOT SLICE

As a child I remember going to my Nana’s and this would be a common sweet treat I would find her making for her grandchildren. I have fond memories of watching her create her masterpieces on the kitchen bench. HOW TO MAKE In a small saucepan, add the butter and condensed milk. Stir over low heat until butter has melted. In a bowl, combine biscuit crumbs, apricots, lemon rind, and coconut and mix well. Stir in butter mixture until well combined. Press into a greased 20 x 30 cm tin. Refrigerate for 1 hour. Lemon Icing: In a bowl mix together with a wooden spoon, melted butter, icing sugar, lemon rind, lemon juice, vanilla essence and coconut. Add water if you need to. Mix until thick and smooth. Pour over base and further refrigerate for another hour. Cut into squares when chilled.

54 Riff Raff: Issue #02 2010 HAMILTON SKETCHBOOK DOODLES! BY THE PEOPLE OF HAMILTON

OLGA KRAUSE

ALISTER SELLIMAN

SARAH MARSHALL ASHIN ASHN

CARMEL VAN DER HEOVEN

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JONO MARSHALL

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CLAUDE RIKUANA

CARMEL VAN DER HEOVEN

COLIN ROBINSON

BLACK DRAWINGS BY OLGA KRAUSE

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Edon Ruse

A Wake. Growing to know me is hard work, Growing up only to plot my downfall. Coming down slowly I sleep to slay you, In dreams tailor made that decayed, I wake now. Morning rays phased in (hold), Hold heavy promise, Heady promiscuous plights, That punish. Last nightâ&#x20AC;&#x2122;s white lights (now), Now extinguished. I aim to be languid now, Distant yet distinguished. Hibernation my haven, Coming out only, To prove you wrong. I came around early (to wake), To wake you. I came around early, But you were gone. Edon Ruse.

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the first show where 121 was more like a venue instead of a house party with bands playing on the side. The bands that usually play are us, Wasteland, and mainly just Hamilton hardcore/punk bands really - that’s the only music scene in Hamilton that’s actually happening. That and dub? The biggest show this year at 121 though was when the venue Void got sound control called half way through a show (some big hardcore/punk band from out of town that I can’t remember the name of), so someone suggested finishing it off at 121. So everyone helped move gear from Void to 121 and the rest of the bands played. It was a huge success and everyone had fun.

THE MILK TRAIN EP RELEASE SHOW By Jonny Carson Photography by Rosanne Mcaliste

Click here to buy EP Release House shows have been an unshakable pillar in the cultivation and development of local music. From the punk movement of the ‘70s to the more recent emergence of indie rock, bedrooms, basements and lounges have been transformed from living quarters to live music venues. Risking damage, and the consequences of ‘noise police’, leaseholders have opened their homes in the interest of advancing the local music scene, and have assisted in creating some of the most close-knit and enduring music communities in history. Hamilton’s very own house venue,‘121’, was host to the Milk Train EP Release show in October. Located on Tristram Street, with no nearby neighbours, the ragged student flat is the epitome of a DIY rock & roll venue. The front yard was scattered with friendly locals sipping on beers and watering the garden, while inside, the lounge was alive with music (at permanent ear damage volume) and a capacity crowd absorbing an authentic live performance. There was the sense that we were witnessing something special. Not only witnessing… but, we were a part of it. We could have been at the very first Joy Division gig at ‘Pip’s Disco’ in ’78 – there was just that aura of significance. Watching the bands perform at ‘121’ felt like we were writing our chapter in the manuscripts of Rock & Roll history. And as the life-sized banner of Jim Morrison glared down from his resting place, we paid homage to those who had paved the way before us.. Riff Raff caught up with Milk Train members Toma Cullen (vocals) and Andres Jensen (lead guitar) to discuss the show, the significance of ‘121’ as a venue, and what the band have been up to of late. It was the first time I had been to ‘121.’ Have you held many shows there before? If so, who with, and how did they go? Yea, we have had a few shows at 121 since we have been living there since the start of 2010. Usually just birthday parties with bands playing. Actually the EP release show was

121 has had a bit of history with house shows, I think, going back a few years, even through different tenants. I had only been to one 121 show before I was living there, when Damsels and the DHDFs played. It’s a little ‘risky’ letting a whole heap of people loose in your flat. What gave you the idea to start hosting house shows? I guess there’s always the risk of some drunk breaking a window or spilling wine on the carpet (both have happened), but most of the time we know everyone so they clean it up or pay for the damage. We wouldn’t have a birthday show at 121 if the person whose birthday it is didn’t promise to take responsibility of everyone and help clean up afterwards. I guess one of the reasons for having shows at our house is because there’re hardly any venues in Hamilton - there’s Flow, Ward Lane and Void. Also it’s free (we don’t make bands pay to hire it or anything) and 121 has no neighbors so we don’t get hassled by noise control at all. The only down sides are that there’s kind of shitty sound (for punk bands it’s perfect though), and the clean up after. Have you ever had any trouble with gatecrashers or law enforcement? Haven’t had any trouble with law ennforcement. Like I said, there are no neighbours, and as for gatecrashers mostly everyone is friends, or friends of friends, but we do sometimes get the odd pissed townie or p-fiend stumble in and if they aren’t any trouble they’re welcome (except for Charles). Who were all the bands that played on the night? The bands that played were Electric Mayhem, The Hollow Grinders and Milk Train. This was your official EP Release show. Where / how did you guys record? And how can people get hold of a copy? We recorded the instruments live at Wintec studios with Timothy Steers (of The Lookie Loos fame). We set up the mics and took about two takes of each song. This meant we got the instruments done pretty quick, couple of hours max. Then I recorded vocals with Tim at his house a couple of weeks later but didn’t like them after a few listens. So I re-did them with Scott Newth (aural maestro) at his sweet pad. Scott also mixed and mastered the whole EP - he did an amazing job. The EP is self-titled and available from milktrain.bandcamp.com or email milktrainmail@gmail.com and we’ll suss a deal bro.

58 Riff Raff: Issue #02 2010 Do you find there’s something more intimate / raw about playing a house show with all your friends just hanging out, compared with ‘putting on a show’ in music venue? House shows tend to have a lot more energy and be a lot more fun for us than playing at a bar. They both do have positives about them, for sure. Playing a proper venue normally nets a lot more cash but being carried around whilst singing by someone spilling their beer on your crotch is priceless. So Will (drums) is making the move to Melbourne. What are the plans for the future of Milk Train? Yeah, Will’s gone, which sucks. We’re all moving over there next year but he just couldn’t wait! But, he had a sweet job lined up so we’re glad for him. He’s still gonna come over for big shows, but in the meantime a friend of ours is happy to fill in on the tub thumpers. You’re fresh off a tour with The Datsuns? Describe that experience! The whole thing wasn’t as ‘rock & roll’ as people probably think touring is. Most of it was driving in a very cramped car, sleeping when you can and trying to get places on time. And lots of waiting around! The Datsuns were really cool guys though - very professional, but laid back and friendly. Phil was my favourite. He’s a funny guy. Did you know he’s actually very beautiful when he ties his hair up? Who actually lives at 121 and can we expect more shows at 121 in the future? There are 3 people who actually live there: me (Andres), Alex and Liam. But we are moving out on the 2nd of November so there are probably going to be no more shows at 121 unfortunately.

funky elements of breakbeat and the darker undertones of drum and bass, the genre was defined as dubstep, as it first appeared as b-side remixes of 2-step garage tracks. As dubstep fizzed as the new sound of the UK underground, it began filtering via mix tapes, blogs, and word of mouth, and across oceans and radio waves, to other continents where the dance music renaissance was already well underway. In Hamilton dubstep had made its way onto the ipods, and turntables of a small number of electronic music fans and was stirring up a new wave of DJs and promoters eager to introduce this new genre to the local scene. In 2008, united by music, two different groups of friends joined forces to establish a dubstep / drum and bass community. They called themselves The Collective and founded the Hamilton dubstep scene; redefining local appreciation for drum and bass. In the revival of dance music, if dubstep and drum and bass are the good news, The Collective are the local preachers – and they’ve already converted an abundance of devoted disciples. Riff Raff interviewed one of the founding members of The Collective, Mark Dold, to learn more about Hamilton’s burgeoning drum & bass / dubstep scene, and the role The Collective have played in creating it. How / when did you first discover drum & bass and dubstep music? I discovered drum and bass when I was in fifth form, thanks to my older sister. She used to send me mixes in the mail from the likes of Tech Itch, Dylan, Teebee, and Dillinja. And I was introduced to dubstep in 2006 by a friend, with a mix named Roba Dub (cheers Mosaic). What attracted you to this style of music? Its heavy breaks, dark vibes and sinister funk - future tribal music. What inspired the next step to start playing / DJing / producing the music yourselves? I’ve always played instruments like the guitar and drums so once the drum and bass took hold, a pair of Technics seemed pretty obvious. How / when was ‘The Collective’ formed? We formed in 2008. We were two different groups of friends who found each other as a result of the same musical interests. We were all mixing and making beats so we decided to throw a gig down at Ward Lane. It was a successful night, which inspired us to try and build the scene back up.

THE COLLECTIVE By Jonny Carson Photography By Erin Strong At the dawn of the noughties a new breed of dance music emerged from within the UK garage scene. Incorporating the

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Who is ‘The Collective’? There are a handful of us – Kaon, Tronic, Hybrid, the Aum boys, myself, and our latest contributor Damage (aka Badman Breadman). What does ‘The Collective’ represent? Drum and bass and Dubstep - Hamilton City. What is the vision for ‘The Collective’? That Hamilton has a healthy bass-heavy scene - forever and ever.

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When did the underground Dubstep / drum and bass scene start emerging in Hamilton? Things were running a few years back with the InMotion crew. The resurgence began 2008. What part did ‘The Collective’ play in creating / building this community? An integral part, haha. How have things changed in the scene / music from when you first started to now? Lots of other promoters and DJs have risen up, doing awesome things for our city. Where do you see this scene going next? Up. Does it concern you that Dubstep / Dnb (like techno and electro) is filtering into the mainstream? I have no concerns for drum and bass. Dubstep, on the other hand.. Why do you think Hamilton embraces this music so much? I guess ‘cause we’ve never really had it? And like the rest of New Zealand, we f**king love our drum & bass. How does the Hamilton scene compare with other places you have played / experienced? The scene here is much younger than everywhere else in New Zealand, but the calibre of gigs is still very high. You’re bringing over your first international act ‘Jakes’ in October. How did you hook this up and do you have plans to bring over more internationals in the future? It was always a goal of ours to bring an international to Hamilton. Our good friend, who runs gigs down in Wellington under the name Grounded, presented us the opportunity, so we snapped it up. And yes, more internationals in the future. You guys run ‘Momentum’ on the first Thursday of every month, ‘Fukai Ongaku’ for the more minimal music, put on shows for New Zealand artists such as Organikismness and Optimus Gryme, and host a radio show on Backbeat FM. Is there anything I’m missing that you guys wanna plug? We’re bringing Truth to Flow Bar on November 6th. We’re no longer at Backbeat, but word on the street is there’s a new local station popping up soon, which we might have a show on. Are you guys producing much / any original material? If so, when can we expect releases / How can people hear or get a hold of them? The Aum guys are making plenty of awesome music. Check out www.amplifier.co.nz for their releases. What can we expect from ‘The Collective’ in the near / distant future? Well we are getting smaller. Two of us are moving overseas at the end of the year, and further departures next year. But, there will still be gigs till the last man is standing... Come join us while you still can!

“IT TASTES LIKE YOU’VE BEEN TELLING LIES” – THE GOOD FUN’S ‘NAUGHTY LITTLE SIN.’ By Edmund Overbeek

Click here to view ‘Naughty Little Sin’

Even though I would have felt a little awkward amid the adolescent ardour of a ‘Rockquest’ mosh-pit – which I imagine consisted largely of starry-eyed schoolgirls - I’m disappointed I missed The Good Fun’s show. I’m guessing this song was a highlight, and it’s an obvious choice for a debut single. ‘Naughty Little Sin’ is highly contagious - a perfectly crafted three minutes of punchy, pop pleasure that is impossible not to move to. Complemented suitably by a quirky clip directed by Mark Robertson of Max Volt Productions, I am hopeful, and confident that this song should get some decent airplay on music television. I have to admit I’m a little envious too. I struggle to think that I could have produced anything as polished as this at a similar age – these guys have a bright future. ‘Naughty Little Sin’ should serve as a shrewd ‘showreel’ for this charismatic four-piece. A lofty standard has been set which I’m sure they will continue to maintain and surpass with future recordings. This is impressive and inspiring work from the 2010 Smokefree Rockquest winners, hopefully they can continue the history of success associated with past winners such as Evermore, and members from bands such as The Black Seeds, Die! Die! Die! and Opshop.

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NOW ON

Major Exhibition at the Waikato Museum 1 Grantham Street, Hamilton, New Zealand www.waikatomuseum.co.nz

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Rukuhia farm workers during World War Two, about 1943. Waikato Museum Collection

pinboard

Riff Raff: Issue #02 2010

pinboard

T i m Â C a r t e r P h o t o g r a p h y t i m c a r t e r _ 6 2 @ h o t m a i l . c o m 0 2 7 3 6 0 2 6 9 0

On Now at the Waikato Museum This exhibition explores the amazing world of the Waikato River. Discover the stories our river holds, and how people in our community are restoring the health of our great natural resource. 1 Grantham Street, Hamilton, NZ

KEEPING OUR RIVER MIGHTY

www.waikatomuseum.co.nz

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behind the scenes

POST GRADUATE ROOM This is where I spend most of my time.

PASTA MAKING Suzanne McIntyre teaching me how to make fresh pasta for the first time. I have since brought a pasta making machine and could not go back to eating brought pasta.. I am hooked!

CHOCOLATE ECLAIRS In the making

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Riff Raff: Issue #02 2010

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