The Page 7 - September 2015

SEPT . MAHURU '15

Mountain to Climb LIFE AND LEMONADE

‘ Meet Mabel’

THE COCKTAIL CARAVAN

thepagemag.co.nz

the pages These pages are special. They’re our stories, our lives and our loves. It makes us happy to share them.

6 SNIPPETS 11

FORAGED FRESH Chef Michael Daly is serving delicious, locally foraged delights

12

A REAL ESTATE AGENT FOR COWS Selling livestock online

13

THE HEART OF VOLUNTEERING Dedication to 50 years volunteering

14

THE FLOWER SELLER OF SOUTH STREET Nine-year-old Scott’s big idea

16

PAUL GUMMER World-famous photography teacher who keeps winning

18

THE SCULPTOR’S MAGICIAN Local sculptor with a passion for birds

22

MOUNTAIN TO CLIMB From wheelchair to mountain top

26

LEST WE FORGET A day’s read 100 years ago

28

SAVING STUDENTS FROM THEMSELVES Things heat up in Lauren Bramley’s kitchen

34

MEET THE LOCALS Local shopping delights

38

RUNAWAY EXHIBITS Te Manawa on tour

40

LIFE AND LEMONADE Jo Guy’s brighter side of life

42

THAT ‘HAPPY PLACE’ Excerpt from Jo Guy’s new blog

44 TH.WEEKEND.COLLECTIVE

Young clothing designer ready to shine 46

MEET MABEL The vintage caravan you want to know

50

NEVER LOOK BACK Strength, spirit and soul

54 CHURNING OUT IDEAS

Creative individuals together under one roof 56

A DEPRIVED KIWI CHILDHOOD Stu Schwartz’s unique collection

60

THE NGA TAWA CHRONICLES Celebrating 125 years of history

62 SOLVING THIS CENTURY’S BIGGEST CHALLENGE

A global giant of food science

pagemakers SEPTEMBER · MAHURU '15 ISSUE SEVEN Published by

Level One, 478 Main Street PALMERSTON NORTH 4410 PO Box 12005 PALMERSTON NORTH 4444 +64 6 350 1811

Shivarn Stewart Editor

Llewellyn Annandale Design/Photography

Amy Fowler Design/Photography

Tina Hodges Intern

Sarah-Kate Sinclair Intern

Rhianne Tod Freelance Writer

www.thepagemag.co.nz Editor-in-Chief: Lance Bickford Editor: Shivarn Stewart Designers: Llewellyn Annandale

Amy Fowler Printed by: Wickliffe NZ Ltd

To subscribe to The Page, or get the latest copies, contact office@ManawatuNZ.co.nz or visit www.thepagemag.co.nz

Paper from responsible sources Some trees were repurposed to make this magazine. We chose only the ones we knew would be replaced, because we don’t ever want to run out.

Kia ora! Nga mihi ki nga tangata me nga whanau katoa. The publishers wish to thank the individuals and families whose support and enthusiasm have made this publication possible.

ISSN 2253-5705 (Print) ISSN 2253-5713 (Online) © Copyright Destination Manawatu, 2015

A huge thank you to all of our contributors. Without you The Page wouldn’t exist.

Acknowledgements: Danielle Balmer, Alice Langridge, Kristi Atkins, Janet Reynolds, Jo Guy, Te Manawa (image), Riddet Institute (image), BCC (image), Woody Maxey-Graham, Toni Larsen, Kelvin Gilbert, Lauren Bramley, Catherine Holmes, Udo von Mulert, Paul Gummer, Jeremy Cameron Pages 16 and 17: Images by Paul Gummer Pages 32 and 52: Images by Llewellyn Annandale Inside front cover: William Bennett Inside back cover: Kahira Shepherd

The trip...

She’s the distant jovial cousin of the high-performance muscle car.

Vibrant but daring, she garners looks of admiration everywhere she goes and rocks violet better than any bohemian gypsy you’d meet. And yes, she’s seen more coastlines than the driver behind the wheel.

Come for a ride, jump into the passenger seat, and take the best Sunday cruise of your life. Escape into the wonderment that is The Page. I hear it’s where they see the sunrise and the sunset.

Enjoy the ride!

SNIPPETS

THE GRIN German, Chinese and Swiss travellers have all been spotted wearing the ‘Blo-Kart Grin’ near Sanson over the past few months.

wind speeds and skill of the driver, the blo-karts can reach phenomenal speeds, although the fastest a racer has gone on the short Sanson track is around 60 kilometres an hour.

The opening of the Manawatu Blo-Karting Club’s track has attracted visitors from near and far thanks to its proximity to State Highway 1.

Most racers compete for the fun of sailing, but as with all sports, “everyone likes to beat someone”, and many of the local racers have competed in international tournaments.

Three competed at the World Championships in Perth last year and Robert says some are in talks to travel to compete in the United States later this year.

“It’s a sport that regardless of your age or your abilities you can get some enjoyment from,” says Club President Robert Deighton. “The blo-kart grin goes part and parcel with blo-karting. And we want people to have the grin.”

While there are plenty of retirees in the club, the ages range from 16 to 80. One member is in a wheelchair, but that doesn’t stop her racing and enjoying the sport.

“If a person wants a bit of an adrenaline rush but doesn’t want the danger or expense of motor racing or something like that, then blo-karting is perfect. It is a reasonably cheap way to have that sort of fun.” Depending on the

As the only club-owned track in New Zealand, and with a 33-year lease, the Sanson track won’t be going anywhere in a hurry, giving locals and visitors plenty of time to get out there and try it themselves. Robert says he will even let newbies in on the secret – “It’s just an art of mastering the wind”. www.sportsground.co.nz/manawatublokartclub

•6•

SNIPPETS

BUILDING CLEVER COMPANIES ‘Building clever companies’ is what the team at BCC is passionate about, and with their Innovate competition hitting five years this year, its record for helping develop entrepreneurs is going from strength to strength.

The goal is to make innovative products become a reality. Dave Craig and the BCC crew work with those who have a products or big ideas but don’t know what to do to bring them to life.

“In five years, we've seen 1,164 ideas, created six businesses that employ almost 30 staff, and awarded $60,000 in prize money, and contestants from 2013 and 2014 have taken on over $175,000 in investment.

“To do this, we select a top 10 each year from our Innovate competition and help them to build robust business models.

We engage with mentors, mayors, investors and business experts, getting them ready for investment. It's all about solving real-life problems with real-life solutions.”

The team knows it’s an exciting area to work in, as there are always new ideas and companies to support. “Last year we had two grand prize winners who took ideas and built solid plans and have since taken on investment. This year our winner has built a wheelchair based on Segway technology.

He is helping solve a worldwide issue, so with a lot of hard work, coupled with our expertise and connections, Kevin and his OGO are in good hands.”

Interested in taking your idea to the world? Check out www.innovate2015.co.nz

Derek Walker with Hon. Steve Maharey

NOT JUST FOR KIDS There’s a new jungle gym in town, but this one’s not for the kids. The owners of Zenith Fitness, Liz Baker and Stephen Hoey, have introduced an adult-sized jungle gym to their Palmerston North premises. The $40,000 apparatus is the first of its kind in New Zealand and it’s provided the local gym an exciting, alternative way for members to approach their fitness.

•7•

Liz and Stephen have set out to create a new way of connecting the people who use their gym with training and community activities that suit them. A key part of this process is providing a range of first-class equipment, including all the traditional cardio and weights machines one would expect - the jungle gym is just the cherry on top. www.zenithfitness.co.nz

SNIPPETS

TURTLE TURNABOUT Turtles are not your run-of-the-mill household pets. Most people tend to treat themselves to a cute kitten or a playful puppy, but that wasn’t the case for Sheryl Wishnowsky. Turtles were always going to be her passion, and since the creation of her group Turtle Rescue Manawatu, more of them have been coming into her life.

Sheryl started to entertain the idea of organising a local Turtle Rescue whilst turtle sitting over Christmas. Inspiration struck one night while watching television, which featured a woman from Christchurch who had created one. “When I watched her clip on Campbell Live she inspired me, so I reached out to her and we started chatting on Facebook and it evolved from there.”

After creating her Turtle Rescue page, more than 1,200 people expressed interest and liked the page in the first month alone.

“I like their nature. I could sit there for hours watching them swim around. They’re

extremely therapeutic, you could be having the crappiest day and you can sit there and watch them and it takes your mind somewhere else.”

Currently Sheryl has a total of 13 turtles in her care, and for now her focus is on educating the public. Many people are interested in turtles but they aren’t necessarily aware of the responsibilities involved. Particularly difficulty is the impressively long lifespans of turtles, which often make them pets for more than one generation of a family.

“Turtles don’t live up to their stigma; they’re faster than you think, and more intelligent than people would give them credit for. They’re amazing reptiles in their own right. Educate yourself and you may find yourself leaning towards a turtle in the future!” www.facebook.com/turtlerescuemanawatu

FRIENDLY REPELLANT It all started out as part of a science fair project, but now it’s being sold worldwide. At just 15 years old, Zoe Glentworth is the founder and creator of Zoe’s Kawakawa Balm - a 100% natural insect repellent that hosts a combination of natural ingredients including kawakawa leaves, olive oil, shea butter and beeswax. “I found that many commercially available insect repellents contained a lot of nasty chemicals, so I wanted to develop a natural alternative that was good for the skin as well as the environment.”

Starting out as just an ‘idea’, Zoe’s Kawakawa Balm has achieved meteoric success. Developed over three years, with no fancy laboratory or equipment, a then 12-year-old Zoe had to improvise her own methods to develop her product. “I had to figure out how to test it, so I got a fish tank and put one hundred flies in it. I got participants to put their arms in the

tank with the balm and observed from there!

“Nature is amazing, how you can harness the properties of it. Most commercial products use chemicals; I think looking into nature is great, we should use to its full potential.” Zoe’s Kawakawa Balm is currently sold through The Herb Farm, with the young innovator also looking to develop different applications for her balm. “I’m looking at a tube or a stick because my target market is travellers.”

Zoe’s advice to other young budding innovators? “If you have an idea, go for it, you never know what could happen. Seek help, surround yourself with good mentors and like-minded people. I never thought this would ever happen to me, you never know. Just go for it!” www.herbfarm.co.nz •8•

SNIPPETS

THE NEW PREDATOR The Kontiki traditionally comes in the form of a torpedo-type structure used to take a long line out to fish off a beach. Father and son duo, Kevin and Nigel Walton, recognised a need to create a more efficient and technologically sound Kontiki, so they decided to make their own uniquely shark-shaped terror of fish everywhere, The Predator Kontiki.

It started out as just a thought for the duo, but has seen them completely revolutionise the traditional fishing apparatus. “Over the last two years it’s probably grown to be the number one Kontiki on the market.”

Avid fishermen themselves, they spent two years planning and trialling their Kontiki. “The opposition try to go over the top of the waves, so we made ours with fins. It acts like a shark going through the water rather than over.” A seemingly simple yet ingenious

•9•

idea, The Predator has met with notable success.

Created and made in Ashhurst, near Palmerston North, The Predator boasts a 54-pound thrust motor, the biggest motor on the market, meaning it can tackle more powerful surf. An auto navigation system built in to the Kontiki ensures it remains on course by adjusting to the influence of the current.

Launched four years ago, it remains at the forefront of the Kontiki market, being distributed nationwide in Hunting and Fishing outlets as well as at select sport stores throughout New Zealand.

The local pair have their eyes set on the future and are looking to distribute their Kontiki worldwide. A promising endeavour that could see The Predator swimming in overseas waters soon. www.kontiki.co.nz

SNIPPETS

FLIPPING HUGE With a name like Flip City, a certain size and magnitude is expected and, in this case, is delivered.

Interconnected trampolines fill the floor and walls of a 973m2 industrial building in Palmerston North.

James Price, the centre’s manager, embodies the fresh image the company is creating perfectly with an enthusiastic attitude. “At Flip City we have a motto ‘uplift’; it’s how we operate. We have a core purpose to impact our customers’ lives, believing in self-worth and innovation.

“The aim is to work together to build potential. We teach them to do flips, teach them cool stuff, meet some cool people and build them up as people,” says James. They also just happen to have a few trampolines. www.flipcity.co.nz

GARLIC, SAGE, ROSEMARY... IN TIME Simon Gomez has taken the lead in putting a refreshing spin on the typical office garden. Replacing old, dead plants for rows of fresh vegetables and herbs makes for an invigorating walk into work. “I wanted to do something different, it’s just something I’ve seen before and the opportunity was here so I took it.”

Colourful veges and the aroma of herbs now linger at the entrance to NZME’s Palmerston North office.

“The thing is, it looks good!” The edible garden currently features sage, garlic, leeks and Swiss chard that were bought and planted by Simon. He went out one lunch hour in a pair of shorts and boots and got to work. “The next thing I knew a couple of staff members went home, got their shorts and came out and helped plant too. I think they quite like the fact that this is here and they all help themselves too.

“Everybody told me, ‘As soon as you do that people are going to steal your veges’. And I said, ‘Well if they steal the veges and herbs, they can have them.’” Simon is completely content with people taking a sample or two, knowing the plants will just regenerate. “You come back and every day you can see there’s a couple of footprints in the garden.” He invites everybody to add something to the edible garden if they wish. “But they have to realise, once they put it in there it’s everybody’s.

“I thought it would be a cool thing to do, everybody was enthusiastic about the idea.” There have even been casual conversations with schools about getting involved and building planter boxes around the streets. “If other people take it up it would be great! People can wander the streets and pick their veges everywhere.”

• 10 •

SNIPPETS

foraged

FRESH Interview Danielle Balmer Images Lauren Bramley

For some, the lack of tomatoes in a salad during winter is a source of great confusion. But for chef Michael Daly, owner of the Daly Larder, it is about “sticking to my guns”, and serving delicious, quality food that is “paddock to plate” fresh, seasonal and, if possible, locally foraged.

For those who aren’t familiar with the term, foraging “starts in your own back garden”, according to Michael. “There are loads of weeds that are edible greens and quite nutritious.

“There’s a plant called purslane. It usually grows along the cracks in the footpath, because it likes that little bit of dry soil and it kind of spreads out like a hand. Not many people know that that plant is absolutely packed with Omega-3, so anybody who doesn’t like fish, or doesn’t want to take oils, can opt for that. It tastes quite crunchy, it actually tastes like cucumber.

“A lot of people don’t realise that these edible weeds contain more vitamins and minerals than any of the stuff that’s growing elsewhere. That’s because it’s natural, it’s untouched, and nobody has tampered with it.”

Michael says he can attribute his keen sense of foraging to his grandfather, who taught him back in his home country of Ireland. “From when I was eight years old we used to go out for walks through the country lanes. He would be showing me • 11 •

different things that I could eat, teaching me from an early age.

I’ve used this throughout my career as a chef, through getting my hands on fresh ingredients and the best of everything.”

It was the desire to work for himself, while incorporating his own values, that led to the creation of the Daly Larder – café, gourmet delicatessen and cooking school all in one, in the heart of Michael’s adopted home, Feilding. “I had a little dream of bringing my own foraging concept, and sustainable way of thinking, to life. The store is based on the idea of recycling and not wasting food. The food is fresh daily, dependent on what’s in season and what I can get my hands on.” Even the building itself reflects the theme, with everything repurposed from something, “old sheep gates to the table tops refurbished from old 10-pin-bowling lanes”.

The Daly Larder is also often home to an audience. Its unique open plan décor, with everything on display, was purpose designed by Michael. “You can see me cooking and going from one kitchen to another, just like you would sitting in your lounge at home. I can’t hide anything, so the whole concept is what you see is what you get. It’s theatre and live entertainment.” www.thedalylarder.co.nz

SNIPPETS

A REAL ESTATE AGENT FOR COWS Interview Tina Hodges Image Llewellyn Annandale Ask any successful entrepreneur how they got started, and you’re likely to learn that most of their lucrative endeavours began with an idea, a solution to an unmet need. In some cases it was a fleeting thought that they decided to explore in greater detail. Twenty-five-year-old Luke McBride has relentlessly pursued his idea, and now his baby My Loading Ramp is a great success.

Brought up on his family’s Feilding farm, the young livestock agent describes himself as a “real estate agent, but for cows”. As the son of two livestock agents he developed a natural insight for the trading industry.

It was whilst working as a livestock agent that Luke and friend Matt Muggeridge recognised the need for an alternative platform to the saleyards. “We could see the need probably three or four years ago. We saw a need to buy and sell livestock online. Farmers usually just go to the saleyards, or use the contacts they’ve got in their diaries.”

The duo’s website now provides farmers an easy way to trade livestock online. They eliminate the middle man, allowing farmers to buy, sell and trade directly without the assistance of an intermediary. Farmers are able to upload images of their stock at stipulated prices without having to go to a saleyard, an innovative idea that has seen the website grow quickly.

“The challenge for farmers is getting their livestock for sale and marketed effectively; they’ve only got a certain contact base. So getting it put in the right direction is where we come in handy; we’ve automatically got farmers looking for and listing stock.

We’re facilitating that communication.”

Launched in October last year, My Loading Ramp now has well over 1,000 registered users. “We see a lot of traffic coming through the site. We’re targeting the 18to 40-year-old bracket that is coming on in the next 10 years. That’s the goal; we’re encouraging those younger guys to use it.

“Farmers are pretty old school and they don’t take to change easily; that’s probably the biggest thing. It’s quite hard convincing them to try something else.”

Luke has high hopes for My Loading Ramp, and is looking to expand its market share in the future. “I want to see the majority of New Zealand stock companies using it.

Hopefully say 10,000 users and 20-30 companies using it would be the long-term end game. Whether we get there or not I’m not entirely sure. We’ll have to wait and see.” www.myloadingramp.nz

• 12 •

SNIPPETS

THE HEART of VOLUNTEERING Interview Sarah-Kate Sinclair Images Toni Larsen Whether it is helping youth to reach their potential, lending a hand to families in need, or partnering with organisations to raise funds, Lyal Brenton is behind it all. Lyal’s commitment to volunteering stretches back 50 years and it continues to be a major part of his day-to-day life as a dedicated Manawatu volunteer and as manager of Goodwill.

As part of his work responsibilities, Lyal is in charge of raising money for charity as part of Methodist Social Services, a centre to help people in the community. Aside from that, he somehow manages to spread his time and skills between organisations such as Rotary, Big Brothers Big Sisters, Hospice, Red Cross, Salvation Army and Corrections.

Of all the volunteering Lyal has been involved in, the Big Brothers programme is what gives him the most satisfaction.

For the past two years he has mentored an 11-year-old boy who otherwise would not have a male figure in his life. The pair go fishing, do archery and go to Big Rig days – classic boy stuff! “It’s an incredible journey watching his behaviour change and knowing that it’s from my influence that he’s benefiting,” says Lyal. “I have a passion for young people; sometimes they may go off the rails and head in different directions. But they are our future so they need development and balance.”

• 13 •

“I get young people through here from Corrections. They come in and they’re lippy and out to prove something to the world. I had a young chap recently who was here for three weeks doing community service before going to rehab, at only 14. When he first came in his head was bowed down; by the time he left he held his head high. He cried when he left because he got a benefit from being here that you can’t actually measure. And that’s through a culture I create.”

Some of the people Lyal has helped through Corrections have come back in and said, ‘Look, you helped me when I was down, you gave me food and clothes, I’d like to come back in now and help you.’”

However, spreading his generosity around Palmerston North is not enough; Lyal helps globally wherever he can. After disaster struck in Vanuatu, Lyal and his team packed up a shipping container full of clothing items to help those suffering. Being the Assisting Governor for his local Rotary group also means Lyal has helped with eradicating polio in South Africa and India, which he is thrilled are now polio free! “It’s about belonging to an organisation that affects change. There is always time for other people, we just have to get on with it.” www.methodistsocialservices.org.nz

The Flower Seller OF SOUTH STREET Interview Alice Langridge Image Toni Larsen

It has been two years since nine-year-old Scott Grady and his Dad, Warwick, decided to sell flowers grown right from their own sprawling suburban garden.

While there is much to celebrate, not all has been smooth sailing for the Gradys; in February 2014 Scott’s cart fell victim to a night-time arson attack.

According to Scott, there is a comical story that marks the moment that his project first came to light: a lady surprised the family by appearing in the front yard carrying a kitchen knife at the ready…

The police arrived to alert the family but Warwick recalls that the neighbours were first on the scene. “People used the flower buckets that were already there, leaving the flowers all tidily set aside, and used the water to put the fire out.

Of course it turned out that she had innocent motives. She had just one simple query - could she cut some flowers? Enough to cater for a wedding? She left with buckets brimming, leaving father and son discussing the possibility of selling flowers as a project. “I came up with the idea of it being a cart,” Scott says.

“It was a nice thing, you kind of think; even at 3 o’clock in the morning people are out there caring.”

Warwick is an avid gardener; “I do the growing, the cutting and the spraying”. Scott is a busy kid who loves a project. “Scott does the PR, bulk negotiations and accounts.”

The cart is situated outside their home on South Street in Palmerston North, a busy school area with lots of foot traffic.

Scott reckons most customers pick up a bunch and leave $2 in the honesty box, and many donate generously. On occasion individuals even buy the entire cartload. Dishonesty is not a common problem for them. “If we get one bunch stolen a month we talk about it, it’s unusual,” says Warwick.

Despite its surprising popularity, the cart is not a commercial floristry service. After a complaint was filed with the council the cart now displays a permit, which may make Scott one of the youngest registered ‘hawkers’ in the region.

For Scott it is not all about the money he can make for himself.

In fact the project has turned him into a bit of a philanthropist.

“Originally, the money was going towards my martial arts and swimming lessons, but we were getting too much money,” says Scott. Instead he now donates $40 a month to World Vision to sponsor a boy named Christopher from Malawi. He has also sent some of his earnings to Red Cross in support of the Nepal earthquake recovery programme.

Naturally Scott was upset about the attack, but he responded with resilience and decided he “would not give up”.

In the week after the fire the cart received a lot of support from customers and organisations in the area. Courtesy of a local business, the cart was even given a much-needed facelift. Now beautifully painted in a glossy green, with professional sign writing to match, it makes a grand statement on the street.

The past couple of years have brought the little cart much more attention than anticipated, and business is expanding beyond the front gate. Palmerston North Intermediate Normal School now sells Scott’s flowers in the summer and Scott has also interviewed a potential franchisee.

Most of all the Gradys enjoy the hub that the cart creates on their doorstep. “School children and elderly people come to sit on the fence and watch the flowers and the fountains going… there are butterflies flying around, and bees buzzing, it’s quite nice,” says Warwick.

As for Scott, he may have become South Street’s flower cart king, but he is also a kid with many projects on the go, and endless ideas waiting in line up his sleeve. He has a few words of advice for anyone who has an idea brewing: you may end up becoming “pretty famous” but he thinks most importantly you need to be original and come up with your own ideas.

• 14 •

“If I can help others make a success of their lives, with something they are enthusiastically doing, well, that’s where the true reward of teaching lies.”

Paul Gummer - Teacher

“Paul’s got this infectious passion about him, you can really feel that when you’re learning from him.”

Kelvin Gilbert - Student

The Sculptor’s

MAGICIAN

Interview Llewellyn Annandale Images Udo von Mulert and Llewellyn Annandale

Not all birds hatch from eggs. Inside the studio on Martin Carryer’s family farm, birds are born from twisted barbed wire, while in other corners, birds can be seen hatching from pieces of reclaimed native timber. The scene is one of creative tranquillity; sheep graze sedately outside the converted garage as Martin lovingly extracts the sculpted birds from stumps of wood.

In 2009, Martin decided to concentrate on perfecting his own artistic style, specialising in sculpting New Zealand birds. His work, like the man himself, is deeper than you’d first suspect. “The work and the finished products are all secondary to the idea. The idea is what drives me,” says Martin.

Martin often highlights deeper discussions and issues Growing up in rural Taranaki, Martin was fascinated by the within his works, and many of his ideas are truly thought natural world around him, starting a native wood collection provoking. In his Demise series, he explores the plight before he even went to school. “I loved to spend time in the of native birds, looking at how man has affected the local museum, looking at Maori birds' environment. But it isn’t carvings and examples of old all doom and gloom. Other settler furniture,” says Martin. works celebrate their co“Art should be nice to look He delved into woodwork while existence with us, like his piece at school and, despite having depicting a kaka flying over at and not just a puzzle.” no formal training, he created his son’s home on Holloway a career for himself making Road in Wellington. He also furniture in the 1970s. experiments with different forms and themes, like his delightful ‘Art Deco Fantails’.

Twenty years ago, Martin started working with the renowned New Zealand bronze sculptor, Paul Dibble. He Working with wood felt right from day one, but Martin would create the patterns used to mould the larger bronze also uses other materials, including metal, in a lot of his works from much smaller sculptures brought in by Paul. sculptures. Having always wanted to sculpt a kiwi, but He also assisted in the construction of the Anzac Memorial feeling that it would just be too big and bulky in wood, in Hyde Park, London. “Working with Paul really helped a chance conversation sparked a new idea. “I’d been build my confidence,” explains Martin. using barbed wire for perches for other birds,” explains • 19 •

• 20 •

Martin. Two days later, our national icon came to life made completely from humble barbed wire. The result not only is unique, but keeps its natural look and style, a tribute to his skill and creativity.

When asked whether he will continue to create more stylised works, Martin carefully considers the question before replying, “Art should be nice to look at and not just a puzzle”.

Not one to be content with churning out hundreds of his popular wooden tuis, Martin also spends time running woodworking workshops for local kids, passing on his skills to the next generation. “I’ve noticed how few homes nowadays have a workshop attached where they can learn these skills.” www.martincarryer.com

• 21 •

MOUNTAIN TO CLIMB Interview Sarah-Kate Sinclair Images Kelvin Gilbert

Nick Allen is a man with conquest on his mind - first the Himalayas, then the seven summits. But far more important is conquering himself, and the multiple sclerosis that would try to keep him grounded.

It’s been nine years since fatigue, muscle cramps, balance and bladder problems and restricted mobility started occurring, and five years since Nick Allan was diagnosed with multiple sclerosis (MS). Nick had childhood dreams of climbing Mt Everest, so with his symptoms under some sort of control, what better place to start than tackling the Himalayas?

Nick will soon start the two 6,100-metre climbs, Stok Kangri in India and Island Peak in Nepal, mixing mountain climbing and trekking. The climb will raise awareness of and also fundraise for people living with MS. It will even go ahead with or without his doctor’s approval – “perhaps I should have it, but it was sort of a case of well, it’s do this, or die. Not doing it was not an option”.

As if the Himalayas weren’t enough, “if it goes well and I can manage the altitude okay, I would like to do the seven summits.” The seven summits are the tallest peaks on each continent, including Mt Everest.

Nick hopes to be the first New Zealander with MS to conquer the seven summits. Nepal is just the trial run for bigger things to come.

“I am grateful for MS, I wouldn’t change it – well sometimes I would, but more often than not I wouldn’t.

I think that when you’re fit and healthy and focused you don’t stop to enjoy and appreciate things.” Having been

in a wheelchair and unable to do what the majority of us can, he admits there was a lot he took for granted.

At 19 Nick started experiencing symptoms of MS, especially with his bladder and legs. “I was too embarrassed to say anything about the bladder problems! But with my legs I just thought I was unfit so I started training harder.” Having a shower became a herculean task, leaving him wiped out.

It wasn’t until Nick was 25 that he was finally diagnosed. “In some ways it was a bit of a relief, because there had been all of this stuff that was going wrong, so finally there was a reasonable answer.

Then it hits you, that this is it. In that first year I was in denial of the fact I had MS, I wasn’t adopting any solutions.

“But then I was like, hang on a second, I’m going to end up in a wheelchair and I’m never going to get out of it.

And at 25 I was like, man, do I really want to spend the rest of my life like this?”

While over in the United States Nick’s worst fear came true; he did end up in a wheelchair and lost his vision.

“When I moved there stuff started getting really bad, I was struggling. I started to have those thoughts of, ‘What’s even the point of continuing to live?’

“Mum dropped everything, booked a ticket to come pick me up then flew me home.” With Nick in a wheelchair the family relocated to Palmerston North. To get out of the wheelchair his Dad had to massage Nick’s legs every night because he was in so much pain. “Everything in me didn’t want to step into that wheelchair because I sort of knew that that was like surrendering my legs. It was the very opposite of how I wanted to be perceived.” It didn’t take him long to trade the wheelchair in for a camera – how else could he capture the view from the top?

He was able to get his symptoms under control with a drastic change in food and exercise. He credits his new lifestyle to the Jelinek diet, designed by a man who has MS himself. The diet includes very little fat, no sugars and no dairy. Initially Nick wasn’t so set on the idea of having to give up his sweet tooth. “Now if I have sugar it’ll just kill me, I’ll get headaches.”

the symptoms of MS; instead he has slowly built up stamina by exercising within his body’s limits. “Without being all airyfairy, I’m sort of more in touch with myself and can sense my body’s limits.”

After being diagnosed Nick didn’t go tramping with anybody for fear that he would slow them down and become a liability.

So a huge milestone for him was last year when he and a friend completed the Ball Pass on the side of Mt Cook. “What was crazy was Dad had said to me don’t overdo it, and I was like I’m going to do it come hell or high water and I got to the top and was smashed. I sat in me there for about an hour recovering.”

“Everything didn’t want to step into that wheelchair because I sort of knew that that was like surrendering my legs.”

Along with his diet and fitness, Nick has painkillers to manage tingling, a common symptom of MS. He says it is “as if you were being shock-blasted constantly. I felt like I was going to rip my skin off my face”. To control the spasticity and muscle cramps he has to stretch every morning, midday, afternoon, evening and night. As for fatigue, he chooses to not be decimated by

With a glow in his eye, Nick describes the unbelievable feeling he experiences when reaching the top of a climb. That moment alone explains why all the struggles, defeats, training and pain have been worth it. “My absolute favourite thing is when you reach the top and there are all these clouds beneath you and this real sense of just being on top of everything. Then in the distance you can see peaks that you wouldn’t normally be able to see and it’s just the sense of ‘I’m on top of all of this, but also look at everything there is out there’.” www.masteringmountains.org

• 24 •

• 25 •

Lest we

FORGET

Research Rhianne Tod Creative Amy Fowler

One hundred years ago our nation and our world was at war - the ripples of this carried back to our homes and our families. Take a glimpse back.

SAVING STUDENTS FROM THEMSELVES

Interview Rhianne Tod Images Amy Fowler and Lauren Bramley

Fresh ingredients, a camera and some mad photography skills – Lauren Bramley is a success waiting to happen.

The Facebook superstar set up her Healthy Eating on a Student Budget page in March 2014 after demand from friends grew for more pictures and recipes of Lauren’s inexpensive, Paleo-inspired meals. In less than a year the page’s popularity sky-rocketed, gaining nearly 275,000 followers.

“To tell you the exact reason why it’s got so big, I have no idea,” says the twenty-four-year-old. “I think people connected with the fact that I was a money-strapped

student and not a supermodel or a nutritionist telling people what they should and shouldn’t eat.”

A Bachelor of Applied Visual Imagery graduate from UCOL, and former Massey student, Lauren developed a passion for food on migrating to New Zealand from her native England eight years ago. Fast forward to the present day and Lauren is totally committed to a diet of the freshest, best-quality, local food that inspired her passion – well, mostly.

• 28 •

“I’m not sure that parents and older generations really understand how little their kids know.”

• 29 •

“I’ll still eat carbs every now and then. I’m not trying to tell people you can’t have those foods,” Lauren explains. “My friend has celiacs disease and said her life was over because she could never have KFC again.

So I came up with a recipe for gluten-free and dairyfree KFC. Instead of saying you can never have that food again I’m saying if you want a healthier option, here it is.”

There are so many of them out there who don’t know to boil carrots!” Lauren laughs. “It’s really scary what you see in a student flat. Having come from a home where I was taught how to cook I just assumed people could do the basics like me.

“I didn’t even know that mince on toast was a thing until I moved into my first flat.

“I once lived with someone who grilled a sausage The Paleo diet is a lifestyle that excludes processed on the electric element. No pan, just the element. foods, dairy and cereals, and encourages people They thought that was how it was done. I couldn’t to eat only what early humans could catch, kill or understand how someone who was so intelligent, grow. Lauren became attracted to the concept studying something really complicated, could do after a long battle with weight loss. “I was a chubby something so out of this world kid, a chubby teenager, and a to me! I’m not sure that parents chubby adult. I know now that and older generations really “I think people still I’ll never be the size six I always understand how little their kids wanted to be. When I started struggle to see food as know.” following the Paleo guidelines it was the first time I’d thought an issue - that what you Other projects up Lauren’s sleeve are a recipe book that to myself, ‘I’m not doing this to she wants to be “universal, not eat affects your mood lose weight, I’m doing this to just for university students”, and be a healthier person’.

- but it’s completely after a successful appearance “I was feeling absolutely miserable at Palmerston North’s Festival relevant.” when I was studying and I thought of Cultures in March, Lauren is I’d feel that way forever. But when keen to get on stage for some I changed my eating habits I began more live cooking demonstrations. “It was amazing to feel so much better mentally and physically. I think to have met Nici Wickes and Ray McVinnie at the people still struggle to see food as an issue - that what Festival. I’ve admired them for years. I was cooking you eat affects your mood - but it’s completely relevant.” just before they were on and I was scared I’d ruin the Lauren rolled her Paleo lifestyle, photography degree, demo before they came on! I didn’t pass out or burn and love of food together when she established her my food though, so I think I’m good to do more.”

Facebook page from her Palmerston North flat. She Lauren has also been hitting the road, travelling the posts healthy recipes that she creates for students, country and cooking for a very exciting secret project. along with tips and tricks on how to maximise their This girl is certainly one to keep your eyes on for the food budget. future as she continues to dip her fingers into many But the internet phenomenon is generating some more (Paleo) pies. big plans for beyond her Facebook wall. “I’m really www.facebook.com/budgethealth interested in setting up cooking classes for students.

• 30 •

ROAST BEETROOT SALAD

Ingredients

4. Add a splash of olive oil, the balsamic vinegar and the honey over the beetroot. Add the chilli flakes and dried coriander and mix well.

•

3 large raw beetroot

•

1 cup of diced feta cheese

•

1/3 cup balsamic vinegar

•

Olive oil

•

2 tbsp honey

•

Pinch of chilli flakes

•

Dried coriander and a handful of fresh coriander for garnish

•

A handful of nuts of your choice

•

1 cup Israeli couscous

•

1 brown onion

•

2 cloves of garlic

5. Cook in the oven for about 45 minutes or until the beetroot is tender when pierced with a fork.

6. Finely dice the onion and garlic. In a saucepan, add a splash of olive oil and soften the onion and garlic. Add the Israeli couscous and combine.

Stir and lightly cook until the couscous is slightly golden.

7. Add 2 cups of water to the couscous mixture, stir, cover and simmer for about 10 minutes. The couscous will absorb the water. Add a touch more water if need be. Israeli couscous should be al dente, just like pasta.

8. Once the beetroot and couscous are cooked, combine them. The beautiful beetroot colour will stain the couscous.

Directions 1. Preheat oven to 180 degrees Celcius.

2. Peel the skin off the beetroot (you may like to use gloves for this, unless you like purple hands!).

3. Chop the beetroot into two-centimetre cubes and place in an oven dish.

• 31 •

9. Allow to cool. Place on a serving dish and sprinkle over feta, fresh coriander and any nuts of your choice. I use walnuts when they are in season.

It’s always rewarding when your purchase comes with a story and has local connections in some way, shape or form. Here’s a collection of locally designed or made products that are worth hovering over at the market or in stores, and recommending over decadent coffees.

POHANGINA VALLEY ESTATE

Glass half full These local wine makers have been serving up their award-winning vegan wines for many years and know a thing or two about producing a quality drop.

The 2010 vintage Totara Reserve serves up notes of deep blackberry, spice and punchy ripe fruit, while the 2009 Chardonnay and Pinot Gris blend has fresh, clean flavours balanced with a hint of oak and acidity, making the perfect summer drop. www.pohanginavalleyestate.co.nz

TEACUP CANDLE - BE NATURAL

A new take on tea lights Tucked away in Palmerston North, this one-woman company packs a big punch and a decadent smell. Made by hand, these soy-based candles are totally natural, completely non-toxic and come in a range of quirky designs and scents. www.benaturalsoycandles.co.nz

MERINO GLOVES

Oh-possum!

Not so loved when it’s clambering through our native bush, the possum does have its uses in the form of keeping your digits warm on frosty mornings. The silky fibre of possum fur is both light and warm, making a luxuriously silky fibre that is one of only two known fibres in the world to stay unfrozen in the iciest of temperatures. www.thewoolcompany.co.nz

HANDBAG - GINGER & ASH

A touch of luxe Rebeccah and Sarah don’t do things by halves. After taking on the Pink Flamingo store in boutique-mecca Bulls, they also decided to throw themselves into designing luxe linen and bags. With a flash of their creative flair and contemporary design, Ginger & Ash was born. The brand has a strong focus on using type, colour and graphics to tell its story, and this gold leather satchel will brighten even the dullest of days. www.pinkflamingostore.co.nz

CAMERON JEWELLERY

COFFEE & CHOCOLATE FUDGE - EBONY AND MUNCHKINS

A beautiful thing When coffee and chocolate combine, it’s safe to say that knees weaken, stomachs rumble and the ladies who lunch scramble forward. So with local coffee roastery Ebony and fudge-maker extraordinaires Munchkins joining forces, the birth of Mocha Fudge has created quite a stir. www.ebonycoffee.co.nz www.munchkinsonline.co.nz

Destined to shine Cameron Jewellery has been bedazzling the city since 1984 when Peter and Jill first started the business. Fast forward more than 40 years and the timeless elegance of their pieces is undeniable. They specialise in custom-made pieces, and many a bride and groom have sealed their vows with a one-off design from here. This sterling silver bangle features handshaped letters and an ode to New Zealand. www.cameronjewellery.co.nz

MEN’S MOISTURISER - THE HERB FARM

The men’s room Bespoke formulas and a modern design make these musthave men’s products perfect for even the manliest of men’s bathrooms. Specially formulated with active natural ingredients to nourish and protect, The Herb Farm products have long been a staple for women worldwide, and now men too can share in the glory of looking good while caring about the environment. www.herbfarm.co.nz

MUCKY ME

SUITCASE COUCH - GROOVYLICIOUS

Waste not want not The ultimate in upcycling, this unique seat, made by Oli Klue and sold by Groovylicious on Cuba Street, makes a grand statement and would be the ultimate feature piece for any lounge worth a cover shoot. The vintage suitcase and the panelled leather cushioning combine comfort with art, two things that don’t often go hand in hand. www.facebook.com - Search: Groovylicious

Crafting up a storm Colourful and eclectic, this vibrant store on Cuba Street is a crafter’s paradise, with fabric and wool creations bursting with colour and design out of every corner.

It’s place where you can visit for a crafty chat and purchase beautiful knitted and hand-sewn items at affordable prices. www.facebook.com/ muckyme

SCULLYS

Skin Deep From humble beginnings in a converted woodshed, Scullys is now a brand that is trusted and loved for all the right reasons. Judy and Gerry Scully have ensured that their products nourish the body and soul, while honouring the environment by using sustainable packaging and natural ingredients.

Continually expanding the Scullys range, new collections quickly become favourites each year, such as the delicately scented Gardenia goodies. www.scullys.net.nz

HYDE JEWELLERS

Nothing to Hyde With more than 40 years in the jewellery industry, store owner Ross Hyde has an unparalleled passion when it comes to making fine pieces of beautiful, quality jewellery. Almost art-like in form, the pieces include oneoff statements, custom designs and more, and have been adorning locals since Ross’ father opened the store on The Square in 1965. www.hydejewellers.co.nz

BUS BLIND TEA TOWEL

City’s dishes Mary loves her city, and when she noticed a gap in the local market for gifts that were functional, modern and easy to post, she thought, “Why not?

I'll give it a go”. With the design and printing done right here in the city, the highlights of our city and her unique designs now adorn kitchens all over. www.printmystuff.co.nz

PORK CHOP HILL

Best-dressed locals Local lookout point Anzac Park has been affectionately referred to as ‘Pork Chop Hill’ by locals for many generations, and is where inspiration came from for a trio of local friends when they began creating their own line of streetwear.

With T-shirt designs like ‘Roadkill’ and ‘Dingaling’, and a streamlined and modern style, this creative crowd are on to a good thing. www.porkchophill.nz

RUNAWAY Interview Shivarn Stewart Image Te Manawa

It used to be the travelling circus that danced from town to town, but now museum exhibitions, circus-themed or not, are the ones touring the country.

Many people have enjoyed the exhibitions of Te Manawa – Body in Action, Mirror Magic, Sounds Amazing and Sunlight to name a few – but few know that they are not the only ones enjoying them. Te Manawa is one of the few museums in New Zealand creating original exhibitions for touring. Its work has travelled the length and breadth of the country, as well as made a jump across the Tasman.

“At the moment we actually have five touring shows, which is quite a lot for a regional museum – there are a lot of bigger museums that don’t have anywhere near that many,” says Catherine Hehir, the Touring Exhibitions Officer. “They keep on being given new life all the time.”

Co-ordinating the collection resembles herding a family of five rambunctious children at the height of their wanderlust, with each jet-setting off to new locations constantly. Upper Hutt a week ago, Waikato two weeks before that, Canterbury in September and Pukekohe in December – just keeping track of it all is hard work, even more so with the organisation’s new ‘baby’, and now big success, Sunlight - Ihi Komaru.

“I could have booked Sunlight over and over again basically, for one slot! There is a big gap in the market, particularly for interactive science exhibits that are family friendly.”

The high demand is only growing as Te Manawa’s reputation becomes more and more prominent with other institutions. “I had a couple of calls from different museums and one curator said that, as far as they were concerned, Te Manawa was one of the few museums, if not the only museum, in New Zealand producing these sorts of shows,” says Catherine.

Further domination overseas is the next target on the horizon for the team, with Australia and even the United States being eyed up. “We’ve started some marketing in Aussie to see if there is interest over there, because we have been taking their exhibitions, and we think we should start sending some back the other way!”

While all the touring has huge advantages, few would realise the work that goes into making it happen, which is where Brent Robinson, Exhibition Technician and ‘troubleshooter extraordinaire’ comes into his own. The difficulty of packing an entire floor’s worth of exhibit into a single 20- or 40-foot container is hard enough, but the unloading at the other end is an infinitely trickier kettle of fish. “Unloading it into the venue, you can sometimes be having to work your way through the building, up and down lifts or fastened as you go up stairs onto an accessway – all sorts of different things!”

When asked if there have been any disasters or damage, Brent’s comment is “Of course not”; however, he does admit with a laugh, “I wouldn’t say if there had been!”.

Lifeand

Lemonade Interview Tina Hodges Images Toni Larsen

Jo Guy joins the blogosphere with Make Lemonade “When life throws you lemons, make lemonade” is a saying most of us will have heard at one time or another, a poignant phrase that encourages optimism in the face of adversity and misfortune. When life threw Jo Guy lemons she did exactly that, and her blog www.makelemonade.co.nz came to life.

Jo admits to never being much of a writer, but after experiencing loss within her family she saw herself beginning to journal. “I started writing down things every day to get the rubbish out of my head. I started doing more and more and then I thought, ‘You know what? When I look back on these journals I’ve learnt a lot, so maybe I could pass that on’. I’ve found that I love writing, which is odd because I’ve never done it before.”

Jo sought the expertise of Jumprope, a marketing firm that helped to bring her ideas to life, creating a platform for Jo to share and connect with others. Discussions of life, fashion and food are what readers find on Jo’s blog, including some of her mother’s and grandmothers’ oldest recipes. After owning her own styling business and women’s boutique, Jo also shares her knowledge of trends, colours and shapes in the hopes of building confidence and self-esteem in others.

“I met some really interesting people so I wanted to document their stories. I wanted them to write about themselves and what they had been through. It’s interesting to hear how someone else overcomes something, because we’ve all been through something, we all have a story to tell, and it’s just whether people mind telling those stories.”

For Jo, connecting with others is what she loves most about blogging. “If I can help somebody coming behind me or their life is touched a little by what I’ve written, then it’s worth

it. I want others to know there is a way through and I hope I inspire others to keep going and to not give up.”

Life issues are somewhat at the heart of Make Lemonade, and it’s a topic close to Jo’s heart. “Not a lot of people talk about the life issues; you’ll find plenty of blogs on food and fashion. Sometimes we don’t talk about the important things enough. Because of the hardships we went through our priorities became very clear. Talking is really important in relationships, so that kind of fascinates me, how people interact and communicate.

“I think it’s trying to encourage people to sit around the table and have a meal and talk, just getting back to the basics.

Maybe bring it to the front of people’s minds and remind them it’s important.”

With 11 grandchildren, family is a big part of Jo’s life. She is also looking to start writing children’s books inspired by her own grandchildren. “I’ve got an illustrator looking at them at the moment; I’m hoping that’s the vehicle I can use to get them out there. My grandchildren inspired me; I want to reinforce those values. I’d like to address different issues in a way that children can understand.

“I guess Make Lemonade is meant to enrich our lives, so that other people feel better for reading it and they spread that. If we all make a difference in our families and the way we live, it creates a kind of ripple effect. For us we had a ripple effect of all these bad things, and it seemed to get worse. You think to yourself, ‘I’ve got to turn this around’, and then it becomes a ripple effect for the good. Hopefully Make Lemonade gives other people that hope.”

• 40 •

• 41 •

THAT ‘HAPPY PLACE’ Have you ever heard your children or grandchildren say, “My ‘happy place’ is….”?

It made me think, “What is my ‘happy place’?” What is essentially just me? This is a question for you too. We all need a ‘happy place’.

I have several happy places or favourite things to do. Spending time with family, having everyone gathered around for a meal.

Swimming in our local outdoor pool, with the sun shining and the water sparkling like diamonds. I like sitting and reading a good page turning mystery novel.

I just love hanging out with my husband Bryan. Travelling, discovering new places, experiencing new cultures and foods, or walking amongst beautiful trees and gardens.

Then it occurred to me that we get caught up in our roles as mother, wife, or in our particular job. Everywhere we look there are expectations on how we should look, behave and live. But we must be our own person too. I’m sure this sense of self gets lost along the way as we get busy with all the demands on us. (“To thine own self be true”, as Shakespeare wrote.)

As I have walked this journey of losing our dearly loved son and all the events that followed, I am starting to remember what kind of person I was. Tragedy and loss changes us but we can have a new depth and growth and still find our way, I hope, to be a better person.

I have this saying up on our wall at home - “A friend knows the song in my heart and sings it to me when my memory fails”.

Sometimes we need a gentle reminder. We all have a song.

I remember I love to wear funky clothes. So this season I have bought some seriously cool drop crotch pants. I remember I like to drive a little Mini Cooper. (There’s a fond memory of learning to drive in one as a teenager.) I remember I like to sing.

This is a new beginning for me and no one has to like what I like or even approve. It really doesn’t matter. What matters is that we find the person in us that we had forgotten was there. www.makelemonade.co.nz/happy-place

th.weekend.collective Interview Sarah-Kate Sinclair Images Llewellyn Annandale and Woody Maxey-Graham

We put on clothes each day that represent our personalities, our moods, our ambitions and our desires. Fashion enthusiast, Woody Maxey-Graham, has designed and produced a men’s streetwear mini collection. He recently completed a business and marketing degree at Massey University, which gave him the idea of starting something creative by combining his newfound skills with his love of clothing design.

“It’s certainly a lot harder than I thought,” he says, after listing the many obstacles he’s faced. As with all new ventures, there comes a price. “It has been expensive but Mumsy has helped me out quite a lot, which has been sick.” Woody makes no secret that his Mum is his biggest supporter. “I spoke to her about it and said I wanted to do it. She approached it like a business meeting and said, ‘I’ll invest in you’.’”

Th.weekend.collective sold out after being released in June this year. The label showcases how simplicity, confidence in the use of blank space, and attention to detail create appealing men’s attire. “I wanted it to look professional so people take it seriously. It is a little nerve-wracking for a dude to be making tees, I’m putting it out there and everyone can see it and judge it.

As for what’s next, Woody aims to release a full range for summer, and wants one day to get his clothing in stores while owning premises, so the design and production can be made a reality under one roof. “That would be rad; I mean I don’t pretend I know what I’m doing, I’m just sort of going for it. I figure if you’re passionate about something then why not?”

• 45 •

www.thweekendcollective.com

Interview Danielle Balmer Images Llewellyn Annandale

Meet Paul and Kylie Grimmer and the newest addition to their growing family – their 1960s’ Hillcrest Hamilton ‘Silvermist’ caravan, Mabel.

Every inch of Mabel will be restored from the ground up, “along with a few sympathetic alterations in order for her to take on her new hostess role!”.

The two are restoring and repurposing a very vintage caravan, taking it from “an immobile derelict sleepout to a stylish travelling bar on wheels”, as Kylie puts it.

“Sandblasting, welding, wiring, painting, plumbing, sewing… the list is endless!”

Coming to the end of renovating their first home, the couple were looking for “a new and exciting project that we could do together,” Kylie remembers. The pair delight in “taking tired objects and materials and recreating them in an innovative and modern way”, and it was from this love that ‘Mabel’ came into the picture.

Initially the idea was to create a holiday home for their family, just another creative project they could put under their collective belt. But the pair saw a potential business opportunity through Kylie’s experience with event management and marketing. “I believed there was a gap in the local market for boutique and unique goods and services, particularly for the wedding and corporate event market.”

They started their search in 2012 for the right caravan and found it two years later in Whangarei Heads, some 12 hours north.

“The caravan had been located beachside and been stationary for 30 years. Needless to say, she had to be brought back on a trailer, which was a long journey that saw the loss of two windows along the way!”

With their passion for being hands on, Paul and Kylie are planning to do as much of the renovation process as they can themselves. “With the assistance of some talented local engineers and electricians for the tricky technical stuff,” Kylie says.

The hope is to have the finished product looking “classic and romantic with a modern twist”.

Distressed wood, marble and brass - finishes often thought of as strictly ‘permanent dwellings’ - are going to be utilised in creative and refreshing ways.

The ultimate goal is for Mabel to be a “sophisticated and stylish” travelling bar that will be the home and centrepiece of their successful business “Meet Mabel”.

Mabel will be ‘met’ and hired for private and corporate events once the renovations are complete, and will be equipped with all the trimmings, “of which many will be built and created by us”. “She will also be available for private photo shoots, dining and select local public events as well.”

“It’s about creating a silk purse out of a sow’s ear!”

Follow Mabel’s journey on www.thepagemag.co.nz

Never

LOOK BACK Interview Tina Hodges Image Amy Fowler

A graphic designer by day, an aerial artist by night, Douglas Seivers Jarrett is a multifaceted character with wondrous talents. Douglas’s love of aerial arts and performance started at a very young age. “I always wanted to be a circus performer. I was always running, jumping and climbing. I was the kid who would put flannelette sheets on my back and jump off roofs thinking I was actually Superman.” Douglas got into circus arts when his mother told him he couldn’t join the whaling ships for Greenpeace when he was 15. “She said I’d have better luck running away and joining the circus. Long story short, I did.”

Walking into Circo Acrofit you are immediately greeted by its distinctive, eclectic style. “It’s best described as a Great Gatsby, Water for Elephants, Rockabilly fusion, so we’re drawing from that 1940s’ style pin-up mixed with the 1920s’.”

With 12 instructors in total, Circo Acrofit runs everything from pre-beginners to advanced classes. “We have all different walks of life for our instructors; we have a solo mum, PhD students, and lecturers. It’s one of those interesting industries where it’s not related to how much you earn, where you grew up, how you grew up, it’s literally about people being people.”

When Douglas lost his close friend Lisa to cancer, he went on Immersing himself in the world of circus performance, Douglas to create ‘Pink and Blue Pole Fitness’, offering free classes began with contortion, stilt walking, and fire dancing, which to cancer patients. “I was so taken by Lisa and her zest for then saw him move into aerial arts. After an unfortunate life, even though she was dealing with cancer, accident with his trapeze partner, his physio that I offered her free classes with us and advised him to take up pole as part of his “She said I’d it literally evolved from there.” The classes rehabilitation. “I started it and quickly found are something that Douglas is immensely have better that it was more challenging than anything I’d passionate about. “What we do here is we are ever done. I had a lot of the basic skills that giving back. We’re helping them reclaim their luck running transferred beautifully over to pole dancing. I sexuality, their womanhood, the very essence got addicted to pole and I never looked back.” away and that makes them who they are.”

Today, Douglas is the proud owner and founder Circo Acrofit also works with the Cancer joining the of Circo Acrofit Studios in Palmerston North.

Society and Addis House, and readily donates Circo Acrofit offers tuition in pole dancing, circus.” to both Women’s Refuge and Youthline. pole fitness and acroyoga (a fusion of both “That’s through our fundraising, that’s through acrobatics and yoga). Douglas has competed me not paying myself. That’s why I have a day both nationally and internationally in pole dancing, with his job, so I can support this and help support others. impressive repertoire having challenged some of the best “Our slogan is Strength, Spirit and Soul and that is what we Russian and Ukrainian gymnasts in the field. do. We build your strength first and that strengthens your Douglas moved back to New Zealand in 2011, where he spirit and that strengthens your soul, which gives you a huge started accounting papers through Massey University. “My sense of empowerment. We are one big family here.” mother is a financial advisor and my father is a graphic With four studios across the Manawatu Region, Circo Acrofit designer, so I was taking both sides of my upbringing and is expanding and has its sights set high. “Our plan is to take merging them together.” It was at university that he noticed a what we have here and spread that across the country; it is real demand for lessons in pole dancing. “A couple of people our global domination plan. Watch out for us, we’ll be coming from Massey University Fire Club started asking for private for you soon.” lessons. I had a pole set up at home for my own personal training; this quickly escalated to about 10 people coming through my back deck every night.”

• 51 •

“The key turns, Gears click into life, The cycle begins once again” Daphne Jameson

CHURNING OUT IDEAS Interview Sarah-Kate Sinclair Images Amy Fowler and Toni Larsen

The Factory is changing what "the office" means The Old Dairy Factory, now ‘The Factory’, has been transformed. Now the new co-working space is bringing creative entrepreneurs, investors and business people together to share their ideas and coffees under the same roof.

Toni Larsen, manager of The Factory, is eager to show off the vibrant new space and reflect on its history. The Old Dairy Factory was built in 1926, and has long been a home of that Kiwi ingenuity. “The building already had the bones to work with, and to be able to work out of a building with a history – and a history of innovation too! Everything that’s happened here is exciting,” says Toni.

Although the building’s historical protection meant that refurbishing consent took 14 months to arrange, the BCC team, creators of the space, are proud that The Factory’s new design reflects its past. The building’s original blueprints are on display in the lounge, and the two conference rooms are named after their predecessors, ‘The Curing Room’ and ‘The Testing Room’. “We wanted to pay homage to the original building and all the cool stuff that used to happen here. It’s a

home of innovation and we want to continue that here.”

The Factory features 12 co-working desks in a shared room that they have tried to fill with light, style and inspiration in every corner. Even the desks face one another, to encourage a sense of community and provide people with a chance to learn from those who are working opposite them. “Every day is an opportunity to meet someone who does something completely different to what I do, you get talking and can bounce ideas off each other.”

Dave Craig, who has been part of BCC for 10 years, says the idea came about because they realised how strong the need was, and how popular the idea is in Europe and the United States. “When you deal with entrepreneurs and big thinkers, they don’t like to be confined to a traditional office space, they like to do things in their own way. We had this space and identified the problem that there wasn’t a cool, funky place for those people to work in, so we decided to change that – plus we wanted somewhere cool for us!”

• 54 •

• 55 •

A deprived

KIWI childhood Interview Tina Hodges Images Toni Larsen

Originally from the United States, Stu Schwartz is besotted with Kiwiana. He estimates the size of his collection at about 100,000 pieces. Instead of residing at his gallery, Taylor Jensen Fine Arts, this collection lives in his home, in every nook and cranny. His ever-so-patient wife Phyllis puts up with his eccentic foraging for quirky New Zealand pieces.

Stu was trained as an archaeologist in the United States. He initially became a curator before rising through the ranks to become a museum director. “I have an interest in material culture, and I litter my life with material culture. I love it; I love op shopping, visiting museums, fossicking, and flea markets. It’s me.”

“As a museum consultant I could have lived anywhere in the world. We stayed in Palmerston North because we had friends here; it’s such a conveniently located little city. We just fell in love with the place.”

Stu admits to having been a collector of ‘something’ his whole life, with previous collections including Steuben glass, North Carolina pottery and American-made clocks. “I guess I fell into the pit, and I’ve been falling ever since. I just love the stuff that’s out there; I can never own it all but I’m trying.”

On the odd occasion, Stu presents talks showcasing pieces from his vast collection. “When I first started doing my series of talks I called it my ‘deprived Kiwi childhood’

because I was trying to learn about Kiwi culture as much as I could through three-dimensional objects. I mean that’s what an archaeologist does; you know the culture isn’t there any more, just what’s left, so I looked at New Zealand archaeologically.”

Stu’s first Kiwiana piece was a woven rug with a Maori design that he found at the entrance to an op shop on Rangitikei Street. “I looked at it for a long time, and thought that is just great. When I asked the guy if it was for sale he said, ‘Everything in here is for sale’. I said, ‘How much?’ He said, ‘Two dollars’, I said, ‘sold!’.”

This October will be Stu’s 20th anniversary of collecting Kiwiana. Some day Stu hopes to put his collection on display for others to enjoy. “I’ve become the custodian of lots of pieces of history, so it’s a labour of love, but it’s a tremendous responsibility; I’m going to have to do something with the collection to really vindicate all the people who have nicely given me things.”

And when asked when he’ll stop collecting: “If I can take it to my grave I will. I’ll probably be buried with a teddy bear. I guess that’s when I’ll stop. It’s not going to shake the world, it’s not going to bring about world peace, but for the few of us we’ll have some fun, have a few laughs and learn a little.

Lifelong learning is what it’s all about.”

• 56 •

“I said, ‘How much?’

He said, ‘Two dollars’.

I said, ‘Sold!’”

• 58 •

• 59 •

The Nga Tawa Chronicles Interview Sarah-Kate Sinclair Images Llewellyn Annandale

In some ways, the processing of an archival collection is like putting together a jigsaw puzzle. Richard Browne, archivist for Nga Tawa Diosesan School, is trying to fit all of the different pieces together to get a clear picture of the whole, which in this case is an amazingly rich history of the school spanning a century and a quarter.

There are shelves holding hundreds of records maintained in their original condition, lining the walls of a room in the historic building that will next year play host to 125th anniversary celebrations. There are also uniforms, Hogwarts-style cloaks and scripts and letters written by the original headmistress, with each item adding to the unique commentary on this all-girls school near Palmerston North.

“On a daily basis I’m surprised by what comes out, there are deep roots,” says Richard. He focuses on creating a official gathering of history, but to also ensure the knowledge contained is shared and given voice. “An archive is not just a dusty place for records to die. An archive is seen as being closeted but I think that is something that needs to change.”

Normally past pupils contact Richard to donate memorabilia, and add what they can to the collection. His latest donated addition is an art-deco-style Nga Tawa tea towel from the 1980s’. The tea towels were issued to girls heading off on school trips and billeted with host families, with the tea towels offered as gifts for the families. “Christian values come through with something as simple as that – you don’t go to someone else’s house empty handed.”

• 61 •

Pride of place on one of the walls of Nga Tawa at Marton is the Tobruk flag, donated to the school in 1946, by Brigadier Harry Selwyn Kenrick. During the Battle of Tobruk in November 1941, German Tanks captured the flag after they had overrun a medical unit. The flag was then re-captured

by New Zealand forces, coming into Brigadier Kenrick’s possession. Kenrick had two daughters at Nga Tawa during and just after the war, so presented the flag to the school.

The tales Richard has collected of the school’s staff and students are just as interesting. “Susanne Watterson was the principal here in the late 1980s and early 1990s. She believed in leading the girls from the front and giving them opportunities to branch out from the school, rather than having a closed-off atmosphere. She instituted things like parachuting, learning to fly, running marathons and engaging with the wider community in all sorts of external activities.

She brought in the international programme, where the girls could gain an internationally recognised qualification. Many of those girls from that generation went on to do significant things. I’m in awe of that.”

For now, Richard continues with his archaeological detective work, and looks forward to highlighting the collection in the school’s upcoming Jubilee celebrations. He welcomes anyone who wants to research their past at the school. Who knows, they might come in and have a missing piece of the puzzle.

Solving this Century’s BIGGEST CHALLENGE Interview Shivarn Stewart Image Riddet Institute

Unlike baseball players, scientists generally don’t have their stats printed on collectible cards, but if they did, Distinguished Professor Harjinder Singh’s would be the one to make schoolmates jealous. 300, 100, 7, 40 million – 300 papers published, 100 keynote addresses, a place on seven editorial boards and more than $40 million in research funding. From the bottom of the world Harjinder has become one of the world’s foremost experts on food science. He has even been awarded the highest scientific honour of our country, the Prime Minister’s Science Prize. And what does he have to say to all this? “It is humbling.”

Despite now being a giant on the world food science stage, Harjinder didn’t originally even consider studying it. “Well I wasn’t interested!” he says with a laugh. “I didn’t start in food science, I had a biochemistry degree.

I didn’t know anything about food or dairy. It wasn’t until my Masters that I started.” His supervisor, someone Harjinder says even now has a reputation as one of the world’s “gurus of dairy chemistry”, happened to get him hooked, to the point where Harjinder ended up leaving his native India to complete a PhD on the other side of the world – at University College Cork in Ireland, his teacher’s alma mater.

Ireland is a powerhouse of food science, much like New Zealand, but in the 1980s’ Ireland was not the easiest place to be, with real political and economic turmoil affecting everyday life. “It was a hard time, in that sense… the standard of living was very low compared to the rest of Europe. We were very poor students with very low scholarship funds! We all survived the cold winters!”

However, the poor student lifestyle didn’t pan out too badly for Harjinder. After completing his studies he jumped from one iconic agricultural science nation to another, with a job lined up in New Zealand and a new travelling companion. “I married an Irish girl actually!

It’s not just me here, we both came and we are still here! Anne works at Fonterra. She used to work at Massey, and I used to work at the New Zealand Dairy Group (now Fonterra) – we switched over after two years, and she’s still there and I’m still here!”

‘Still’ is definitely the appropriate word – having started in 1989, Harjinder has been part of Massey University for more than 25 years now, and his passion for passing on the science is still just as strong. “It is about the knowledge transfer,” he waxes.

“The opportunity to train graduate students and young scientists is always really rewarding; it’s the most enjoyable part of being an academic.”

That said, it is clear that moving the science forward remains his first priority, as he balances his dual-role as the director of Massey’s Institute of Food Science and Technology and co-director of the Riddet Institute.

Harjinder is eager, through the efforts of FoodHQ, New Zealand’s food innovation gateway, to connect the dots for politicians, leaders and the public about how crucial it is. “Food is probably the biggest challenge of the 21st century, if you look at the big picture around the world.

Our population is growing rapidly, it is expected to reach nine billion by 2050, so the first big issue is feeding that population. We can’t use more land to grow it, producing more is not really an option. It’s really about doing more with less.”

With all his accolades and awards, Harjinder remains down to earth regarding his success. “It is nice to see the efforts of your team recognised really. It’s not just me any more, much of the work is being done by bright young scientists and students. The role is about providing guidance and overall direction, in a way to train them to be able to think independently, and to become as good as you, or probably better.”

thepagemag.co.nz