Hibernate NZ Autumn 2021

Hibernate AUTUMN EDITION 2021

GOAN CUISINE

DISCOVER NZ

KRAMA & CO.

Troy’s dishes combine sweet, sour, and spice.

Must-do seasonal events and activities.

Where scarves are more than fashion.

n m u t u A the air! is in WE LCO ME TO HI BE RNATE, OU R AU TU MN EDI TI ON Hi there, fellow autumn lovers! Join us as we avoid blinking for the coming months because autumn is already taking over New Zealand’s gardens, streets, and parks.

Deep reds, rusty coppers, vibrant oranges, bright yellows.

This autumnal palette awaits you, whether you’re relaxing in a local reserve or hiking in the bush.

If you’re still reeling from our fly-by summer, here’s a reminder of the delights awaiting you in autumn. Chocolate eggs! Oh, you want more? How about crisp mornings, clear days, cosy clothing, golden leaves, seasonal festivals, weekend markets… and chocolate eggs.

Flip to pages 6 and 7 for family-friendly events and activities to coax you out the door.

A season for reflection and living consciously, autumn is full of opportunities for self-care. Professor Dirk De Ridder, a leading brain health expert, explains how the brain works and what we can do to achieve a younger, healthier brain at any age. Settle in for this fascinating read on pages 8 and 9.

Wellness comes from many sources, with nutritious food near the top of the list. Chef Troy graces our pages again with an introduction to Goan cuisine. He shares his personal cooking heritage on pages 12 and 13 and recipes from Goa on pages 14 and 15.

With full bellies and youthful brains, it must be time to take a stroll under the turning leaves. Be sure to check Abby Button’s scarf styling guide on page 16 before braving autumn’s crisp temperatures.

Once you’ve returned from your adventure, curl up with a hot drink and turn to pages 18 and 19. Rebecca Parnham shares her incredible journey co-founding Krama &Co., a social enterprise empowering Cambodian women with fashion and empathy.

Thanks for joining our colourful autumn adventure, Aotearoa!

Kylie And the adventurous Ryman Healthcare team.

CONTENTS

04

A JOY FUL AU T U MN An everyday pioneer, Joy creates community everywhere she goes.

08

I S YOU R BRA IN H E A LT H Y ?

06

OUT AND A BOUT

07

Hot spots, seasonal festivals, and weekend markets to visit.

A TASTE EXP ERIENC E The Food Show is delighting Christchurch foodies from 9-11 April.

Professor Dirk De Ridder explains how exercising your brain is... fun?

11

EXP LO R E HAWKE’S BAY There’s a lot more than harvest going on in this sun-drenched region.

14

16

R EC IPES F RO M GOA Chef Troy shares how growing up in India ignited his passion for cooking. And we deep dive into spice-filled Goan cuisine.

(With mild alternatives!)

19

K R A M A & CO. From humble beginnings to transforming lives, this social enterprise is a lesson in humanity.

Be in to win his and hers scarves from Krama &Co. in our winter warmer prize pack valued at over $600! Competition entry details on page 19.

WRAP UP WARM Stylist Abby Button talks scarves. Practical and stylish, they’re about to become your go-to autumn accessory!

LIFEST YLE ONLINE Visit our blog rymanhealthcare.co.nz/lifestyle for seasonal lifestyle articles.

Recipes, book reviews, travel destinations, décor crafts, and much more.

Hibernate | 3

Meet Joy Bubbly and upbeat, Joy tells it as it is with an infectiously positive point of view. At the heart of that positivity?

Community and whānau.

T“ here’s colour ae’rlel around us. Wby trees! ” surrounded 4 | Hibernate

Joy spent the past 50 years helping to build and grow the Bay Roskill rugby league club – and with it, her community. A mission of the club is “to focus on improving the lives of children and families within our community”.

And Joy personally tended to this throughout her club tenure. On the field as a front-row forward, in the kitchen, and at after-match functions, Joy was there to brighten the day and keep everything running smoothly.

When describing what community means to her Joy says, “This is what we do”. For her, it’s as simple as that. Giving to others and forming connections is second nature - it’s what she does. Taking in kids who need a helping hand, cooking hams for her neighbours and baking treats to share are Joy’s everyday acts of kindness. Lately, she’s been rallying the troops to ensure there are enough game tables set up in her community social area for everyone to have a go. Determined and resolute, Joy gets things done!

Calling on her professional catering skills, Joy celebrated Matariki this year with an oven hangi and delicious Māori fry bread with cream and jam for her neighbours. In September, Māori language week was celebrated with mussel fritters, corn fritters and fry bread, of course!

Community and food intertwine for Joy – a good meal is a reason to gather, connect, and spend time.

For Joy and her husband Peter, their village is one big, happy family. “We moved here after 51 years living just down the road. We brought up our children then the grandchildren and great-grandchildren arrived. So, we sold the house and came over here to have some fun!” Joy laughs that she was “sick and tired of cutting lawns, tending gardens, and being too short to reach the windows”.

With autumn on her doorstep, there’ll be plenty of chore-free time for Joy to share, play, cook, and sing with her family of friends and neighbours over the coming months.

Special thanks to Joy, a resident at Ryman’s Murray Halberg Village, for sharing her stories. Joy has also shared a delicious steamed pudding recipe that she says tastes best when shared.

You can try it at: rymanhealthcare.co.nz/lifestyle

Embracing Autumn

Joy

with

Traditionally a busy time of harvest and social connection, we asked Joy how she makes the most of autumn.

WHERE’S A GREAT SPOT TO ENJOY AUTUMN LEAVES NEARBY?

Right outside my window. There’s colour all around us. We’re surrounded by trees!

And there are lots of old trees across the road that look great in autumn.

WHAT DO YOU LOVE ABOUT THIS SEASON?

Preparing for winter and looking forward to the rugby league season and all the good things that go along with that.

HOW DO YOU GET TO KNOW ALL YOUR NEIGHBOURS?

We see new people move in and we go talk to them with our name badges on.

I asked everyone in the building if they wanted name badges and everyone did, so I arranged it and we wear them proudly at social events.

HOW DO YOU PLAN ON SPENDING THE COOLER MONTHS?

We’ll do a lot of walking outside because we enjoy that and we’ll spend time with family – we often go to nearby parks.

Also, bingo and cards!

Sitting in the front row, second from the right, Joy is one of Ryman’s latest Pioneers and can be found gracing billboards across New Zealand.

Hibernate | 5

Autumn kicks off

hat’s on, WAotearoa?

MID-MARCH

n m u t u A inox Equ #2

As the days begin to shorten, autumn makes space for us to slow down, press pause, and appreciate the crisp air and crunchy gold leaves. So, rug up and wrap yourself in a stylish scarf because autumn days may be cooler but they’re often clear and bright. Perfect conditions for getting out and about!

This year, autumn equinox occurs at 10:37pm on 20 March in the southern hemisphere. This moment marks the beginning of autumn when day and night are of equal length and the sun illuminates the northern and southern hemisphere equally. Grasp this opportunity to sit under the Harvest Moon – a bright full moon that historically helped farmers work late into the night. A few hours before the autumn equinox, people across New Zealand will climb a nearby hill or sit on a beach to enjoy an extra special sunset. This is a time to wave farewell to summer and welcome the abundance of food and drink the harvest season brings!

#1

CITY FARMERS’ MARKET, AUCKLAND Open from 8am every Saturday, Auckland City Farmers’ Market is situated in Britomart – a vibrant nine-block precinct on Auckland’s waterfront. Stop by for hot coffee, cut flowers, fresh produce, baked treats, fresh-squeezed juice, and every food a brunch date needs. Following a lockdown closure, the market is back and better than ever. You’ll find the old favourites, some new stallholders, and longer hours. A receipt for $10 will get you 2 hours of free parking at Britomart car park – plenty of time to grab the week’s groceries and catch up with family and friends.

April 9 – 11

#3

The Food Show, Christchurch

e h t o t n i t s r i f d a “ Fall he e k a m d n a n o s a e golden s t!” the most of i 6 | Hibernate

New Zealand’s largest annual foodie event is visiting Horncastle Arena in April. Prepare yourself for hundreds of vendors overflowing with food, drink, cooking gear, expert advice, and tasty samples. Celebrity chefs host daily cooking shows and demonstrations where foodies gather to learn, laugh, and sample. The show visits Christchurch, Wellington, and Auckland so food lovers from across New Zealand can come along and enjoy this celebration of all things cooking.

#4 Harvest Season, Hawke’s Bay Grapes, apples, kiwifruit – Hawke’s Bay has earned its place as one of New Zealand’s go-to food and wine hot spots. And the region is a hive of activity throughout autumn as the harvest brings workers and tourists in droves. Hop on a bike and cruise the local wineries with Coastal Wine Cycles and their ‘No Wedgie’ guarantee.

Or visit an orchard and pick fresh apples. Nothing tastes quite like fruit plucked from a tree. And when you’ve finished a hard day’s work, head north to relax and recharge with a gourmet picnic at The Farm by Robertson Lodges in Cape Kidnappers.

“ We come from a land of plenty – and it’s harvest time!”

April 22 – 26

Tuesday 20 APRIL

#5

New Zealand String Quartet, Four Suits & A Soprano, Nelson A collection of New Zealand’s most accomplished performers will be entertaining a lucky Nelson audience on 20 April as part of their nationwide tour. Comprised of the New Zealand String Quartet, Dame Kiri Te Kanawa protégé Ipu Laga’aia, tenor Chris McRae, musical theatre stars Sophie Morris and Rutene Spooner, and music legend Laughton Kora, the group will perform operatic and pop classics for a night of magic designed to delight everyone in the audience.

#6 AKARUA ARROWTOWN AUTUMN FESTIVAL You’ll find this quaint village teeming with autumn colour only 20 minutes from Queenstown.

Arrowtown’s rich history attracts tourists year-round and the autumn festival is a highlight. Block out 22-26 April in your calendar for 5 days of live music, parades, street entertainment, family activities, and market stalls. And if your travelling buddy isn’t a festival fan they can escape to the hills for a mountain bike ride or scenic hike below the turning leaves.

Visit our blog rymanhealthcare.co.nz/lifestyle for more seasonal activities.

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It’s Your Only Brain

- use it or lose it !

Professor Dirk De Ridder knows a thing or two about brain health. A leading neurosurgeon, his enthusiasm for understanding and treating the human brain is contagious.

When it comes to our health, we learn the basics early on. Brush your teeth, take 10,000 steps, eat 5 + a day.

But Dirk says we’re missing something important. We’re neglecting our brain health.

A passionate advocate, his speech quickens as he describes how “it’s thought of as something individuals do for their particular brains, but we need public awareness of brain health. After all, it’s as big a problem as cardiovascular diseases”.

There are several ways to make a brain healthier, and Dirk’s worried that this will make it hard for the population to get on board. “Brush your teeth is a simple message, but brain health is more complex.”

GRAB A COFFEE WITH A FRIEND

Great news! It’s important for our brain health to be social. Catching up with others will help keep your brain active and engaged.

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l l e c n i a r b e n o e s “ We lo d, but we can every secon eural pathways make new n ealthier, to create a hain.” younger br YOUR BRAIN HEALTH IS UP TO YOU

As the Professor of Neurosurgery at the University of Otago’s Brain Health Research Centre, Dirk spends his days treating patients and researching brain activity and connectivity. A renowned expert, he’s no trumped-up guru – “everything I share about brain health is confirmed by scientific research”.

Dirk is incredibly positive for someone who studies cognitive decline. He regularly uses the word “create” when talking about brain health. A capability that he explains we all have, at every age. Our diet and physical health play important roles, alongside exercising our brains. “We lose one brain cell every second, but we can make new neural pathways to create a healthier, younger brain”, he explains.

5 stto aeps

n i a r b y h t l hea Here are some practical steps anyone can take to make their brain healthier, courtesy of Professor Dirk De Ridder.

GIVE YOUR BRAIN A WORKOUT

Dirk explains that our brains were designed as “prediction machines”. Early human brains grappled with questions like, ‘If I turn this corner, will I find food or be eaten?’ “and a prediction would be made based on previous experience”, says Dirk.

1/ The Mediterranean diet has been proven to

reduce the risk of cognitive decline with high consumption of vegetables, fruit, fish, olive oil.

2/ Take up new hobbies and learn new skills. If

you only ever play sudoku or golf, your brain will become very good at predicting those outcomes, but it won’t be challenged.

When the brain predicts correctly it takes a satisfied nap. But when the brain predicts incorrectly it kicks into gear, urgently interpreting the new information. While interpreting, the brain’s neurons are stimulated to form new neural pathways and allow electrical impulses to travel faster across them.

So, what does this mean for practically improving our brain health? Dirk says, “it means that our brains need to make lots of mistakes, and the only way to make mistakes is to try new experiences – ones that it can’t predict the outcome of”.

He recommends that we foster creativity and lifelong learning, visit art galleries, explore nature, and watch documentaries and movies without predictable endings (sorry, romcoms!). And he stresses that “variety is important. Once you’ve learnt one skill, start another to keep your brain working”.

Special thanks to Professor Dirk De Ridder, brain health expert and neurology rock star.

3/ Increase the likelihood of your brain making

mistakes by keeping it engaged and interested in as many different and new things as possible.

4/ Embrace opportunities for social interaction

like book clubs and coffee groups, because isolation is known to lead to cognitive dysfunction.

5/ Remember to care for your emotional health.

Visit our blog rymanhealthcare.co.nz/lifestyle for more mentally challenging activity ideas.

Staying emotionally balanced is equally as important for brain health as cognitive workouts, physical exercise, and a healthy diet.

Hibernate Hibernate | 9

The

y a B ’s e k aw of Life HWay GAN NET SPOT TI NG

This picturesque region plays host to sun, sea, food, and wine. Bursting with scenery and unique experiences you could spend a weekend here, or stay a month and leave plenty on the to-do list.

The weather is warm and the food appetising.

Oh, and the wine! Well, the wine is something else altogether. Stop by in autumn to whet your palette with the full grape harvest experience.

A colony of gannets live, nest, and breed in their natural habitat at Cape Kidnappers. Over 20,000 of these majestic, winged seabirds call the Cape home. It’s the largest, most accessible mainland gannet colony in the world.

Watching gannets swoop for fish and perform their recognition ritual dance is a rare delight. And raved about by visitors. These large birds plunge head-first into the water using their wings and webbed feet to swim for fish. Gannet Safaris have operated tours of the colony for over 50 years, sharing the incredible sights and sounds with Hawke’s Bay visitors.

T“ he largest, mloasnt d accessible mainny in gannet colo ” the world.

Easily identified by their black eye markings and gold crown colouring, gannets are best viewed as they fly over, their 2-metre wingspan on full display. These incredible birds are due to ship out for warmer climates in April until September, so hurry to the Bay before they go.

10 | Hibernate

gannetsafaris.co.nz

While you’re there, why not…

Whether you have an affinity for art and culture, a zeal for the great outdoors or all of the above, you’re welcome in Hawke’s Bay. Here are some top picks for your next Baycation.

WIN E & D I NE

ART & CULTURE

ART DECO GUIDED WALK, NAPIER

Explore our Art Deco Capital with the Art Deco Trust’s walking tours. Be captivated by the dramatic story of Napier’s rebirth during the vibrant 1930s and soak up the concentration of Art Deco, Spanish Mission, and Stripped Classical architecture. But you’re in for more than just a visual feast. The tour features stories about the colourful local characters involved in Napier’s rebuild following the 1931 Hawke’s Bay earthquake. artdeconapier.com/walksandtours

CLEARVIEW ESTATE WINERY, TE AWANGA

Perched amid vines by the small beachside town of Te Awanga, Clearview Estate is a popular stop along the Cape Coast Hawke’s Bay cycle trail. Its cellar door and Red Shed restaurant are long-established havens featuring Mediterranean-style hospitality. Fresh from the garden or locally sourced, their food is prepared with passion. So you can imagine the care that goes into their wine. The cellar door is ripe with taste, viticulture knowledge, and tales from seasons passed. clearviewestate.co.nz

BACK TO NATURE

BELL ROCK HIKE, HAWKE’S BAY

F.G SMITHS EATERY, NAPIER

Warning - this hidden treasure can render visitors speechless with its expansive views. Plan your walk for a clear day with minimal wind as the lookout can get blustery. A water bottle and sturdy walking shoes are required as the 5.3km 3-hour return track is steep at times. Breathe deep as you climb through beech, podocarp, and mountain holly while enjoying seasonal bird antics from tūī, bellbird, and kererū. The stunning views of Mahia Peninsula and the Kaweka Range that await you are well worth the trek.

Modern, vibrant, welcoming – this local’s favourite is an homage to the bounty on offer in Hawke’s Bay. Satisfy those brunch cravings or recharge your batteries with Allpress coffee and a relaxed atmosphere.

hawkesbaynz.com/see-and-do/great-outdoors/ walking-and-hiking/short-walks/bell-rock

eatdrinksharehb.co.nz/#smiths

Visit our blog rymanhealthcare.co.nz/lifestyle for more Aotearoa hot spots.

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A CULT U RAL TASTE EXPE RI ENCE

Like no other Chef Troy at Ryman’s Diana Isaac Village takes us on a journey to Goa as he shares a generational love for cooking.

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Some like it

hot

Goan cuisine specialties

Along India’s west coast, on the picturesque shores of the Arabian Sea, lies Goa. Bursting with culture and flavour, Goan cuisine is the fusion of its Saraswat cuisine roots and the influence of Portuguese colonisation.

FOR THOSE WHO LIKE A KICK

A thriving region, Goa is renowned for beautiful beaches, 60s hippie culture, as a hub for technology startups, and for Goan cuisine. The spices and flavours used in Goan cooking are intense, and coconut is prevalent. Troy explains that coconut trees “are everywhere. From Bombay (Mumbai) onward, the coastal regions have a lot of coconuts and people cook with what is available. Goa, especially, has coconut trees everywhere”. With deep family ties to Goa, Troy learnt to appreciate good food and how to make it early in life.

Each Indian region has unique dishes, cooking methods, and distinct variants of common dishes. “Even north and south Goa make the same dishes differently.”

Extremely spicy Vindaloo – one of Troy’s favourites – is made only with pork, never with beef or chicken which would be considered cooking blasphemy.

Troy’s grandmother and mother were “big-time cooks”. He loved visiting his grandma’s Portuguese style house and traditional Goan kitchen for summer vacations. The kitchen shelves were full of pickles and jams made from the mangos growing on her property, “and garlic and sausages were hung for smoking. I can still remember the smells”.

Goan Cuisine

Where sour, spice, and sweet combine.

A hallmark of Goan cuisine is that none of the flavours overpower the others. Troy describes making spice paste as using “sour, spice, and sweet together. If it’s too spicy, I add a little tamarind. If it’s too sour, I add a little raw sugar made from coconut”.

Secret Recipes

That are passed down generations.

“No one shares their spice blend recipe,” Troy explains. They dry their ingredients then take the blend down to a traditional mill, “but the miller doesn’t know the ratio of the ingredients, so it’s kept secret”.

His friend’s wife learnt her mixture from her mother and grandmother.

“They live a modern life, but she’ll still take her spice mix to a mill to achieve the exact taste.”

THE VERSATILITY OF COCONUT VINEGAR Troy points out that with such an abundance of coconuts, Goan cuisine uses a lot of coconut products. Coconut vinegar is especially versatile. “They tap the flower bud of the coconut to collect the nectar overnight. The nectar is fermented very quickly – it can be picked up in the morning and drunk as a beer that night. A strong vinegar with a distinct flavour can be made from the fermented nectar. It’s pungent and sour.”

Troy uses coconut vinegar to make a masala paste for sausages. He combines “specific Kashmiri chilies with garlic, peppers, cinnamon, cumin, coriander, pepper. Roast all that, then soak it in the coconut vinegar overnight. The next day, grind it into a paste. It has a very intense flavour”.

Hibernate | 13

Spice lovers,

rejoice!

Inspired by Goan cuisine, Chef Troy’s favourite dishes are bursting with flavour and nutrition. Follow his recipe if you like it hot or reduce the chilli for medium or mild spice.

BA ATH CAKE Serves 4 INGREDIENTS

6 eggs 500g castor sugar 350g desiccated coconut 125g butter, melted 250g semolina

½ tsp salt ½ tsp cardamom powder ¼ tsp nutmeg powder ½ tbsp baking soda 1 tbsp vanilla

METHOD

CAF R E A L MA SAL A Serves 4 INGREDIENTS

1kg chicken legs Salt (to season) 4 green chillies 1 bunch coriander leaves 30g ginger 30g garlic 10g white poppy seeds (optional) 5 peppercorns 15g cinnamon

20g cumin seeds 10g turmeric 20g tamarind paste 3 cloves 20ml lemon juice 15g raw sugar Vinegar (to blend) Freshly squeezed lemon juice (to season)

METHOD

1. Wash the chicken legs and cut slits for easy marination and cooking.

Season each leg with salt and lemon juice. Set aside.

2. Grind the remaining ingredients into a fine paste with a little vinegar.

3. Cover the chicken with the paste and let marinate overnight in the fridge.

4. Preheat the oven to 180°C. Place the chicken on a lined tray and bake for 20 mins or until the chicken’s internal temperature reaches 75°C. Alternatively, cook the chicken on a BBQ. 5. Serve with rice and a fresh squeeze of lemon juice.

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1. Whisk the eggs and castor sugar in a blender until fluffy.

2. Combine the coconut and semolina then add this and all remaining ingredients to the blender. Blend until a consistent batter is formed.

3. Bake in a lined 9-inch square baking tin at 165°C for 45 minutes or until a toothpick is removed cleanly.

4. Let the cake cool to room temperature before serving.

VI N DALOO Serves 4

“I love this dish, it’s easy to make and very tasty.”

Feeling hot, hot, hot? This recipe is extremely spicy! You can tailor the chilli to your personal taste or replace the chilli with paprika for a mild version.

INGREDIENTS

1kg diced pork Salt, to season 15g cumin seeds 6 cloves 6 red chillies 1 cinnamon stick or quill

6 peppercorns 25g ginger 10g turmeric Coconut vinegar (alternative: apple cider vinegar) 2 onions, finely diced

METHOD

1. Wash and dab dry the pork.

Season with salt and set aside.

2. Also set aside the onions.

Grind the remaining ingredients into a smooth paste with a splash of vinegar.

3. Marinate the pork with the spice paste overnight in the fridge.

4. Pan-fry the onions until lightly browned. Add the marinated pork along with the marinade to the pan and fry to seal the flavour. Add a little water and cook on low until the pork is tender. Taste-test the seasoning and adjust to your preference.

5. Traditionally, vindaloo is made a day in advance as it tastes better the next day once the pork has absorbed the flavour of the spices.

6. This recipe is very spicy. You can reduce the number of chillies or swap the chilli for mild paprika.

Visit our blog rymanhealthcare.co.nz/lifestyle for more soul-satisfying recipes.

Hibernate | 15

A SEASONAL WARDROBE A SEASONAL WARDROBE

It’s well worth building a collection of scarves in different fabrics.aWhile It’s well worth building collection silkofsuits summer and heavy knitsWhile scarves in different fabrics. are designed for winter, linen andknits silk suits summer and heavy cotton scarves offer warmth are designed forlight winter, linen and through spring offer and autumn. cotton scarves light warmth through spring and autumn.

Practical style for cool weather They’re one of the most versatile accessories around.

Personal stylist Abby Button is here to unravel the world of scarves from chunky knits to those silky numbers.

As a transitional season, autumn bears witness to the shedding of light fabrics in favour of warmer layers in darker shades. But according to personal stylist Abby Button, this doesn’t have to be the case. Enter… scarves!

It’s important to wear colour year-round, but especially during cooler months. Abby says that wearing colour can have a positive effect on your state of mind and lift the moods of those around you.

A scarf is one of Abby’s favourite ways to add colour and visual interest to her clients’ wardrobes. She says that while we tend to gravitate toward dark colours in autumn, it pays to “break away with splashes of colour”.

She explains that “a splash of colour can lift the spirits!

When you’re wearing colour, you’ll notice that everyone’s feeding off that colourful energy. And you’ll hear their voices lift as they say, ‘you look great’ or ‘that looks amazing’. The impact colour can have on your environment is incredible”.

“Colour is often lost during cooler seasons, so if you’re going to be layering up, add a colourful print to your outfit.” Then simply colour-match your clothing layers and accessories to that colourful print for a delightfully bright outfit from head to toe.

When it comes to colour, choosing the right scarf is an important step. As the star of the show it sits directly against your skin, so choose a scarf that complements your skin tone, hair, and eyes.

For autumn colour on a mild day, Abby suggests wearing a bright scarf that’s light and breathable. This adds a protective layer without contributing too much heat to your body temperature. It’s an easy way to add a playful element to an outfit without sweating your way through the day!

Special thanks to stylist Abby Button and Rebecca Parnham from Krama &Co.

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“A colourfulplift scarf can u an outfit !”

1.

2.

3.

4.

5.

6.

Ryman's Charles Upham Village residents Kevin and Carol enjoying a fresh autumn day.

ma a r K more than a scarf

Rebecca, social change champion and co-founder of Krama &Co., shares how to wear this traditional Cambodian accessory in New Zealand.

Learn more on page 18!

Hibernate | 17

So much

more

than a scarf Rebecca Parnham and Samonita (Nita) Pennell are the co-founders of social enterprise Krama &Co. and they’re transforming lives with the power of ‘good’.

Their ethical business was created to financially empower Cambodian women while dressing Kiwis in style. And yet, its co-founders have never met in person.

It all began when Rebecca took a trip to Cambodia and witnessed first-hand “the resilience and ingenuity of the Cambodian people”. Raised in the resourceful Kiwi countryside, she was enamoured with their creative problem solving, “just using what they have on hand”.

Rebecca Parnham (pictured above) and Nita Pennell (pictured below with her daughter) co-founded Krama &Co.

Seeing a mother tie her krama (pronounced crow-ma) into a bike seat for her child lit a spark in Rebecca that transformed into Krama &Co. a few years later.

Based in Phnom Penh, Nita manages their partnership with a village of Cambodian weavers and their head weaver, Molly. These talented women handloom krama, a multi-purpose garment that doubles as the national symbol of Cambodia.

Born in a Cambodian refugee camp, Nita grew up poor and worked hard to support herself through school and university. “My life was quite tough, so I do understand what poor people need to survive from day to day.”

At home in New Zealand, Rebecca works closely with local retailers. She’s committed to sharing the beautiful practicality of krama and its rich Cambodian heritage with Kiwis. Rebecca chats with Nita over email and video – which can be a challenge when the region is prone to losing power for 6 hours a day, weeks at a time.

The good news? Weaving doesn’t require power! The village weavers can continue working and Nita can continue buying their krama.

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“It’s such an oduct, ingenious pr ing I love everyth about it!”

The talented Krama &Co. weavers in Cambodia.

HOW CAMBODIA CHANGED

Rebecca has a deep admiration for the resilience of the Cambodian people.

“Cambodia was one of the more advanced countries in South East Asia until the 1975 dictatorship of Pol Pot that claimed 1.5 million lives.” Millions were displaced, malnourished, and forced into labour. Many were executed.

“But today, while many Cambodian people have tough lives, they work hard to find joy and make the most of what they have .”

The moment that sparked a social enterprise.

MAKING A DIFFERENCE

Krama &Co. pay their weavers three times the market rate. And they always buy, even during a pandemic when there’s no one to sell to.

Because each purchase empowers the weavers to support their community and raise their children instead of leaving to find city work – which is what Krama &Co. is all about.

Naturally, Krama &Co. profits support education for girls and opportunities for women in both New Zealand and Cambodia. And an amount per sale is held in a fund for weavers to use as they wish. To date, they’ve spent their funds on visiting doctors for their village.

Special thank you to Krama &Co. Visit krama.nz for your own hand-loomed krama to use as a scarf… or hat, towel, skirt, bag!

HOW TO USE KRAMA

Rebecca explains that everyone uses krama in Cambodia. “Cambodians boast around 60 uses – it’s an intrinsic part of their culture.”

Here are a few to try at home: •

Wear your krama as a scarf

•

Use krama as a towel

•

Wear it in your hair

•

Drape one over your shoulders in the sun

•

Tie a krama to create a handy pocket

•

Use to carry bamboo (or garden clippings)

- wiinnt-er a warmer w prize pack

!

0 0 6 $ r e v o t a d e u l a v

We’re giving away his and hers scarves from Krama&Co., a $240 merino and possum throw, and other goodies to help keep you cosy as winter approaches.

TO ENTER:

Visit rymanhealthcare.co.nz/winter and tell us your favourite winter activity. *Refer to our website for full terms and conditions.

Competition closes 22 May 2021.

Hibernate | 19

RY M A N P I O N E E R S

TOGETHERNESS Rugby League is a huge part of Joy’s life.

From the time her kids joined, Joy has been fully immersed in her local club as a volunteer, fundraiser, caterer, committee member, and as a player. She loves the camaraderie and community values and considers the club a second family – an honour she now extends to her Ryman village.

The former front-row forward’s league club and her Ryman village have much in common.

Both provide a supportive environment where people genuinely care about each other and where she’s happy to go above and beyond because “that’s what you do”.

Although she’s left the field behind, the tackling specialist fondly recalls how she became a league player. “The men were always at the club on Saturdays - so I got some of the ladies together and said, ‘well, how about the ladies have a team so that the men can have the children for the day’.”

She laughs that “the men weren’t very happy about it, but we did it anyway”.

Joy loves the club community and has always been involved in every aspect. From bottle drives to catering, she was hands-on. It’s the same in her Ryman village where Joy has earned the nickname ‘Camp Mother’.

This term of endearment comes from her desire to care for people. For Māori Language Week this year, Joy made mussel fritters, corn fritters, and Māori fry bread with cream and jam for her fellow residents

rymanhealthcare.co.nz

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Joy

AGE 77

That’s what it’s all abou t – being th ere to help We do that . all the time .

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“because I thought, well, that’s a nice way of celebrating”. She also did an oven hangi for the residents and staff for Matariki.

It’s more than food though, it’s being present and making connections. And Joy quickly points out that it’s not just her making an effort in her village.

“Everyone’s pretty cool. They all get in there and do things to help. That’s what it’s all about – being there to help. We do that all the time.”

Joy loves her Ryman village and her advice to anyone thinking about moving is to come and have a look around for themselves. “The lifestyle is very good.

You mix with people very easily. If someone new comes in, I say to them, ‘We’re here if you need help.

If you need someone to talk to, we’re open for you’.”