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FOR E FUTURIA G R R S! U E N E R P
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Volume 16 I July 20, 2020 I email: agined@globalHQ.co.nz I www.farmersweekly.co.nz
with Beef+Lamb NZ We thought you might be interested in learning about someone who has made nose-to-tail culinary cuisine their career.
Hannah Miller is the lady behind ‘A Lady Butcher’. She realised by the age of 10 that she wanted to work with food and more specifically become a chef. Later while studying at the Culinary Institute of America she was introduced to the idea of nose-to-tail dining. Following a move to London to pursue this new interest she landed a position at the Paternoster Chophouse in London and there her butchery career began. Hannah found a “zen” in butchery that she hadn’t in cheffing and developed an understanding of the connection between the meat (this animal) and the food it was becoming. She says, “It was my awakening; what did it mean to eat sustainably, to eat consciously?” “You have to have respect for that animal, for the life that’s been taken. For me, that means nothing goes in the bin – everything is used, which in turn is the most sustainable approach. This sums up my sentiment from that day till now.” After leaving London Hannah continued experiencing different cultures and food choices. Including four months in Antarctica where her sustainability resolve was firmly tested and she found herself eating a vegetarian diet, as her principles wouldn’t allow her to eat the commodity meats they were cooking. After a move to Australia and a brief stint back in the US to hone her skills under a master charcutier in Washington DC, she came to New Zealand. A Lady Butcher was born from a desire for better charcuterie (cured meats) in New Zealand. “Back then it was nearly impossible to eat New Zealand charcuterie. It was mostly imported, which seemed insane (to me) as New Zealand has some of the best quality meat in the world. There was nothing to be done but cure meats myself.”
A LADY FARMER After honing her practice with her boyfriend’s beer fridge and a few home-kill pigs, she took her wares to a couple of Auckland’s top chefs to see if they would like to have traditionally made, Italianstyle New Zealand charcuterie on their menus. They answered yes and ‘A Lady Butcher’ became a reality. The range includes moorish delights like Southland Lamb Prosciutto, Free Range Pancetta, and New Zealand Wagyu Bresaola, available at specialty retailers nationwide. Hannah sums it up best; “The meat is a vessel from which we can tell the New Zealand story. I teach butchery and charcuterie classes, present in schools, and offer tastings in my local retailers. Each of these endeavours are about educating Kiwis on the foods they are eating. We, New Zealanders, should be proud of our produce. It is pure and the world has come to seek it. I use Organic Marlborough sea salt and foraged herbs and spices from Central Otago to cure all of our meats and to me this is a no-brainer. Upon moving to New Zealand, I never expected to truly see the clean and green New Zealand that is presented in the pamphlets, and now that I call this place my home, I’m so proud to verify that these pamphlets were right. So, enjoy our meats, their natural unadulterated flavours, and thank your famers, for without them, none of this would be possible.”
For more information on A Lady Butcher head to: https://www.beeflambnz. co.nz/nose-to-tail-month
1 Go to www.farmersweekly.co.nz 2 Find and watch the OnFarm Story of Lisa and Kurt Portas “Showing people what we’re about” and read the accompanying article “Helping Farmers tell their stories”. 3 How big is Palliser Ridge? 4 What do the Portas farm?
STRETCH YOURSELF: 1 Kurt was given the opportunity to become the farms stock manager at a relatively young age of 22. What were his qualifications and experience for the role? 2 Lisa would like to help farmers share their stories to benefit the industry as a whole. Including things like the Open farm’s initiative. What is this initiative? Do you think things like this are beneficial to the food and fibre industry? Tell us why or why not. 3 The Portas and Laws have a number of diversifications other than just beef and lamb production, including brand recognition for their products. Can you list some of the brand recognitions they have and types of diversifications they are doing on-farm? 4 Lisa talks about agricultural tourism, what is this? Do you think it has a sustainable or equitable place in the food and fibre industry? Send us your thoughts to: agined@gmail.com
SHOW US YOUR BOOTS! Send us photos of your much loved or repurposed gumboots. Over the next four weeks we are looking for the best photos of your favourite gummies! Perhaps you have made yours into some other footwear, or maybe your dad has a pair that are older than you are.
1 Go to the AgriHQ Market Snapshot page
So, send in your photos by July 26 and thanks to Skellerup you could win yourself a brand-new pair of Red Bands if you are chosen as one of our winners!
2 What class of cattle had the highest value last week?
Make sure you follow these steps to enter:
3 Were lamb prices stronger in the North Island or the South Island last week?
1 Head to: www.redband.co.nz
This graph shows the total NZ lamb export volumes. In June, just over 26,000t of lamb headed overseas, this is higher than last season, but just below last month. 1 As can be seen by the graph, each year displays a typical pattern where export volumes are highest and lowest at similar times. What months would you expect exports to be at their highest and lowest this season if similar trends occur? 2 Can you give any reasons for this? A hint: Does the supply of lamb to the processors stay constant throughout the year or does that fluctuate as well with the supply of lambs that are ready?
2 On their website, find the answer to this question: When was the first pair of Red Band Gumboots manufactured? 3 Include the answer in your email, attach your gumboot photo, and send through to us at: agined@globalhq.co.nz For answers to last week’s questions and more content head to our website: www. sites.google.com/view/agined/home