You magazine, saturday, november 7, 2015 by Ashburton Guardian

NOVEMBER 2015

you

Our shared humanity IS SUGAR A SWEET POISON?

SUMMER RECIPES YOU HAVE TO TRY 20 GIVEAWAY WORTH $85

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you

Editor’s note

hooked on fitness

dieting: what the experts say

the low-down on sugar

Jane Logie on sweet poison

Sophie-Claire Violette

food guide

gorgeous summer recipes

who’s out and about?

what’s hot in fashion

who’s out and about?

gardening

ways to help chronic pain

Linda Johnson

who’s out and about?

PUBLISHER Ashburton Guardian Co Ltd 307-7900 l www.guardianonline.co.nz

Welcome to the November edition of YOU! We look hard at dieting and sugar this month and the constant merry-go-round that is the world of weight-loss. We ask, is sugar the poison that we are starting to be led to believe? The answer is yes, it probably is! Who can resist that sweet “poison”? My doctor explained it to me like this: “Can you eat six apples in one sitting? No? But you do that with a glass of apple juice.” Hmmm, food for thought indeed. The team, as always, hopes you like the November offering of YOU and if you do or you don’t, please, let us know on lisa.f@theguardian.co.nz. Stay happy and healthy, Cheers, Lisa Fenwick YOU editor

Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written permission of the publishers

Editorial contact Lisa Fenwick • 307-7929 • lisa.f@theguardian.co.nz Advertising contact Emma Jaillet-Godin• 307-7936 • emma.j@theguardian.co.nz

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4 | YOU Magazine

Captured by fitness hook, line and sinker Karina Hastie went from a stellar netballer to so unfit she couldn’t ride a bike, to a bodybuilder and has finally found her happy medium. She talks to YOU’s Caitlin Porter about her weight-loss journey that has lasted more than 20 years. Twenty two years ago a derogatory and offensive weight-related comment from a friend sent Karina Hastie into a tailspin. A size 22, the Ashburton resident was 6ft 1 1/2 – a “big lady” she called herself. Having just had her third child Karina was not too fussed about how she looked, but the comment from the so-called friend “cut to the core”. While nasty, the former Mt Cook resident found the comment motivating and decided to join a gym. Exercise was not a foreign concept to her as when she was at high school she played competitive netball for Canterbury Country and trialled for a national basketball team. However, as she got older, the amount of physical activity dropped off while the weight piled on. The now 53-year-old said she was so unfit that after purchasing a mountain bike she found she could only ride a short distance before needing to call someone to come and pick her up. Knowing nothing about gyms at that stage of her life, she began working out regularly, and soon after was offered a job on reception there. She jumped at the chance to work at the place she had come to love. “I think she (the gym’s manager) saw my dedication. “That was the start of my journey.” Karina decided to take the next step and hired a personal trainer to help achieve her dream of becoming a bodybuilder. “It set up this whole world of what I could be capable of.”

‘

You can’t reinvent the wheel, but you have to find out what works best for you. There is no recipe that is going to fit everybody

Karina started to see great results and decided to enter bodybuilding competitions – three in fact – in Queenstown where she was living at the time. From there things progressed quickly and soon enough Karina had opened up her own personal training studio which she owned and operated for over five

years. “I was probably the fittest person in Queenstown,” she joked. While numbers on the scale were not her focus, she clearly remembers getting down to around 14 per cent body fat, the range of top athletes. “That was huge for someone of my size,

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Left – Fifty-three-year-old Karina Hastie has turned her life around.

PHOTO TETSURO MITOMO 041015-TM-161

such a tall person.” Ever since jumping on the fitness bandwagon Karina has seen no reason to jump off. “I’ve remained in the fitness industry ever since, it got me hook line and sinker.” After spending nearly six years running her own personal training business, Karina

moved to Australia for love – leaving her husband, her country and closing her business all in one go. “I just wasn’t really happy.” Eventually Karina decided to come home, settling in Christchurch where she began working for a gym company. She and her new husband were night

managers at a lodge for a period, but eventually moved to Ashburton so Karina could still commute to her job in Christchurch. “It’s a halfway point [of sorts] we still do travel back to Queenstown.” Always a personal trainer at heart, Karina said that is no longer her primary role, as now she spends most of her time helping customers on reception. Finally happy, Karina is living a lifestyle she’s proud of. Still working out, although not nearly as strenuously as when she was bodybuilding – a “selfish career” she called it – Karina is healthier than ever. “And I’m not on a diet, it is just a lifestyle.” To determine exactly what her lifestyle would entail and to keep on track with her fitness Karina did a lot of research. “I looked into every avenue, from blood groups to nutrition to calorie counting.” Pretty strict with her food intake Karina said that is the way she likes it. “Just ‘cos it’s available doesn’t mean you need to have it.” However, there is no one rule for all policy and Karina said if people want to start their own healthy journey it’s best to do some investigating. “You can’t reinvent the wheel, but you have to find out what works best for you. “There is no recipe that is going to fit everybody. “It is all about input and output, it is education – like anything.” Not only does living a healthier lifestyle mean Karina can stay in control of her weight, there are other benefits; including improved, younger-looking skin and healthier hair growth. Karina said fitness and nutrition should be looked at as a part of everyone’s everyday life, rather than a “death sentence”.

6 | YOU Magazine

What the experts say about weight loss ASHBURTON DIETICIAN Private Ashburton dietician Sarah MacAvoy primarily works with people through the Rural Canterbury Primary Health Organisation who are referred to her for chronic disease management. Often the people Sarah sees are at the end of their tether and have tried many diets and quick fixes. From soup diets to Atkins to the lemon detox, Sarah has seen it all. “They [diets] are appealing, offering magic weight-loss, but they are not sustainable. “They don’t fit with family life, or financially might be more expensive.” People can then find themselves in a spiral, trying out other diets after putting on weight following the failure of another, she said. “If you think it sounds too good to be true, it probably is,” Sarah explained. “The thing with weight management is there is no one rule for it, it needs to

CHRISTCHURCH DIETICIAN Christchurch dietician Lea Stening operates her business solely online and said she sees a number of people who have jumped on the fad-diet bandwagon. “Most people, by the time they have reached me, have been through a whole pile of types of diets and have got to the point where they are beside themselves and don’t know what to do next,” she said. Upon consulting with people Lea does a nutritional assessment and finds out what a person’s day-to-day diet consists of, before working out what else they need or don’t need and filling in the gaps. A seven-day diary is used and Lea said she often finds people miss out key nutrients and also portion sizes are an issue. When trying out fad diets people can often be lacking these key nutrients, she said. “That is why a lot of different diets out

be something that someone can maintain and get away from diets, change eating behaviours or habits.” Regular meal patterns and uninterrupted meals, as well as portion control, are three tips Sarah offers up. “Making sure meals are at regular times and trying not to have big gaps. Make sure meals are a balance of protein, carbs and

veges.” Snacks too can be a problem, so Sarah suggests opting for sugar-free drinks and foods that are high in fibre and low in fat. With so many conflicting messages about what food is good and what is not Sarah said it was important to focus on food, not nutrients, and also incorporate physical activity into everyday life.

TOP WEIGHT-LOSS TIPS

– Make sure meals are at regular times and uninterrupted – Meals should be a balance of protein, carbs and veges – Incorporate physical activity into everyday life – Watch your portion sizes – Fad diets can leave you missing out on key nutrients

there don’t work, they’ve been made up to follow a certain thing – it might be a detox or blood style diet or paleo – but they fail to recognise our dayto-day human needs.” Often the “diet” is more than that, it’s a marketing ploy working to sell a product, be it a book, supplement or even a kitchen whizz, she said. Even juicing isn’t all it’s cracked up to be. When pulverising food you destroy its structure which can affect fibre levels that

make the gut work. Lea said she sees people who have self-diagnosed themselves as needing gluten-free, dairy-free, low-lactose type of diets and they feel better initially, but adopting diets you don’t need can chop out nutrients you do need. To understand what is best in terms of dietary advice Lea said its best to talk to a professional and New Zealand is lucky with its strong group of regulated, qualified dieticians.

8 | YOU Magazine

Sugar, not calories, key f in obesity – experts Reducing sugar in diets, even without cutting calories or losing weight, has the power to dramatically improve health, experts say. A new study involving obese children found impressive results in lowering blood pressure and cholesterol in as little as 10 days. Scientists behind the study said it showed that sugar was “metabolically harmful not because of its calories” but because it is sugar. The study, published in the journal Obesity, looked at the effect of restricting sugar on metabolic syndrome, a cluster of conditions that increase the risk of heart disease, stroke and Type 2 diabetes. Metabolic syndrome can include high blood pressure, high blood glucose levels, excess body fat around the waist and abnormal cholesterol levels. A total of 43 children aged nine to 18 took part in the study at the University of California San Francisco Benioff Children’s Hospital. All the children had a Latino or African-American background because of their higher risk for certain conditions associated with metabolic syndrome, such as high blood pressure and high blood glucose levels. The children were all

obese and had at least one other chronic disorder, such as high blood pressure. Over a period of nine days, the children followed a meal plan that included all snacks and drinks, but restricted sugar intake. Added sugar was banned, but fruit was allowed. The diet overall had the same fat, protein, carbohydrate and calorie levels as their previous diets at home, with the carbohydrate from sugar replaced by foods such as bagels, cereals and pasta. Hot dogs, crisps and pizza from local supermarkets all featured in the diet. Initial fasting blood levels, blood pressure and glucose

tolerance were assessed before the new meals were eaten. During the study, if the children did lose weight, they were given more of the low sugar foods to keep weight stable. Overall, the total dietary sugar in the meal plan was reduced from 28 per cent to 10 per cent and fructose from 12 per cent to 4 per cent of total calories. continued next page

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factor

The results showed that the new meal plan led to dramatic improvements in health in a short time, with a drop in blood pressure and cholesterol, and improved liver function. Fasting blood glucose levels fell by five points while insulin levels were cut by a third, researchers from the University of California San Francisco and Touro University in California said. Lead author, Dr Robert Lustig, said: “This study definitively shows that sugar is metabolically harmful not because of its calories

or its effects on weight; rather sugar is metabolically harmful because it’s sugar. “This internally controlled intervention study is a solid indication that sugar contributes to metabolic syndrome and is the strongest evidence to date that the negative effects of sugar are not because of calories or obesity.” Jean-Marc Schwarz, senior author of the paper, added: “I have never seen results as striking or significant in our human studies. “After only nine days of fructose restriction, the results are dramatic and consistent

from subject to subject. “These findings support the idea that it is essential for parents to evaluate sugar intake and to be mindful of the health effects of what their children are consuming. “When we took the sugar out, the kids started responding to their satiety cues. “They told us it felt like so much more food, even though they were consuming the same number of calories as before, just with significantly less sugar. “Some said we were overwhelming them with food.” – PA

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10 | YOU Magazine

Sugar: The great debate – to eat it or

Sugar, once considered a condiment, an exotic spice, has now become an everyday staple. It’s often found in our food for breakfast, lunch and dinner and in between, because it is added to a majority of the processed foods we eat – cereals, bread, drinks, juices, sauces, salad dressings, snacks and desserts – and often used to sweeten our wholefoods, such as the morning porridge. How would we cope without it in our daily diet, as it seems to have become necessary to sweeten the foods we consume. Many health experts believe that we are poisoning ourselves by indulging ourselves far too regularly with sugar.

We are eating far too much sugar every day. With the daily recommended dose being approximately six teaspoons for women, nine teaspoons for men and four teaspoons for children, many of us are consuming double or triple that. One 250ml fizzy drink can contain up to 12 teaspoons of sugar. Many nutritional health experts believe the daily recommended amount is probably too much and unnecessary, due to the fact that sugar has no nutritional value, contains empty calories, and puts undue stress on the body to break it down and process it, just because it tastes great. The extraction of sugar from its original plant source is quite a process and becomes a refined product that comes with

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a chemical equation, not far too different from that of cocaine, and is considered to have an addictive nature very similar, if not more powerful than cocaine itself. Amongst the advocates for healthy eating, table sugar is regarded as sweet poison. It tends to replace the fat in low-fat processed products we are finding on our supermarket shelves more and more each day. Many of us are consuming more of these products to reduce our fat consumption, but in the process we are creating greater ill-health. Many health experts, doctors, nutritionists and biologists believe it is a poison that has the ability to harm our organs

Tips to replace sugary foods – Drink water instead of sweet drinks. Sweet drinks should be occasional. – Use homemade salad dressings rather than store brought. – Add little or no extra sugar to your food or hot drinks. – Avoid adding to many store-bought sauces to your food. If you do use them, consume much less. – Reduce daily/weekly alcohol intake, reduce to 3-4 per week. – Have a piece of fruit rather than a glass of fruit juice. – Eat cereals that provide much less added sugar, such as porridge (oats) with natural fruit added on top and a small serve of plain natural unsweetened yoghurt, added water or milk. – Replace sugary snacks with a piece of fruit or reduced-fat cheese and wholegrain crackers. – Add more protein to your diet for satiety – fish, chicken, beef, lamb or shellfish. – Add more of the good fats to your diet, such as avocadoes, and nuts such as almonds.

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not

NATURALLY YOU with Jane Logie

and hormonal cycles, and with excessive consumption can be the culprit in the development of cardiovascular disease, diabetes, the obesity epidemic and even the growth of many cancers. The detrimental effect that processed sugar has on our body is massive. It can give us high blood sugar levels, high cholesterol levels – especially the detrimental triglycerides – and LDLs (a contributing cause of cancers, a variety of mental health disorders, immune disorders such as allergies, digestive disorders and our everyday yo-yo energy levels, to name but a few). The body has the ability to break down the natural sugars found in fruits and vegetables due to the enzymes and nutrients that they carry, but since table sugar is refined from its original plant form it no longer has the necessary enzymes and nutrients left for the body to break down correctly as it would if it was still in its natural form. Therefore the body has great difficulty in breaking it down, utilising it and removing it, while all it really does is put excess strain on all of our organs and body systems to give us a short-term high.

It is therefore important to get back to tasting our food in its natural form, so we can enjoy its vast array of natural sweet, bitter and sour tastes without drowning our food in sugar we don’t actually need. It is a very difficult thing to do in this modern age of processed foods, but it is achievable to cut back on, starting by analysing what you are putting in your mouth throughout the day and thinking of ways in which you can reduce your total daily sugar consumption. By doing so you may also feel better for it in so many different ways and you may also start to see an improvement in your health and weight control. For many of us it is an ongoing battle to side-step sugar, as we are continually faced with it every day, often hidden in a wide variety of foods. It’s about going back to eating the basic foods that have been provided for us by nature, what many of us know as real food, and not manufactured in a laboratory. The main aim is to try and reduce your total daily sugar intake, rather than abstaining from it completely, for overall better health and vitality.

Right – The extraction of sugar from its original plant source (sugar cane) is quite a process and becomes a refined product that comes with a chemical equation, not far too different from that of cocaine.

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12 | YOU Magazine

Fresh summer salad.

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Chicken thighs (x1) seasoned with salt and white pepper, precooked. Salad mix makes for one salad, therefore double the ingredients for two. Mesclun salad mix (handful) or iceberg lettuce – sliced and chopped (handful) Baby spinach leaves (handful) 1/4 red pepper, thinly sliced 1/4 to 1/2 cucumber, peeled and sliced 1 large strawberry, sliced in small wedges 2 thin stalks of asparagus (2cm length cut) (precooked first whole) 1/4 avocado (sliced)

– Cook chicken in oven, seasoned well with salt and white pepper. – Cook the asparagus in small amount of boiling water in a pot till just soft. – Wash the salad and spinach leaves and set aside. – Slice the other ingredients listed and set aside. – Assemble the salad by placing the mesclun leaves on a plate then the spinach leaves, red pepper, cucumber, strawberry,

NATURALLY YOU with Jane Logie

asparagus and sliced cooled cooked chicken. Lastly, drizzle over the top the advocado mayonnaise that has been premade and chilled, thin with water if required to get a smooth spreading consistency over the salad. Sprinkle with a little salt and a few grinds of black pepper. (Serves 1, double to serve 2).

Avocado mayonnaise

1 egg yolk 1/2 t white vinegar 4T lemon juice 1/2 t ground finely rock or standard salt 3-4 grinds of black pepper 1/4 to 1/2 t white pepper 1/4 t Dijon mustard 1T coriander leaves finely chopped, fresh chopped finely or semi-dried (optional) 3/4 C light or extra virgin olive oil

Sugar in food An example of sugar found added to your breakfast: Apple juice – up to 10 teaspoons of sugar Cornflakes per 100 g serving – 8gm (two teaspoons of sugar) One serve of low-fat yoghurt – 11gm sugar One slice of raisin toast – four teaspoons of sugar. (Source fit.link)

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– Place all the ingredients in a small food processor, apart from olive oil. – Gently add a little olive oil to mix through, whizzing until it starts to thicken, slowly add a little more olive oil, letting the blender thicken the mixture. Keep adding the olive oil until it is all added in. – Use the water to thin dressing to a more flowing consistency and, lastly, add the whole chopped avocado until it is blended through. Use as much water as required. – Chill and serve on salad when required. – Note: Can be made by hand with a good whisk and a strong whisking arm. The aim is to slowly add the oil and let the thickening process occur as you go with making this dressing.

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14 | YOU Magazine

Rediscover our shared humanity

No matter where we come from and how different we may look, we all have a shared humanity, says Sophie-Claire Violette, who spoke to YOU’s Susan Sandys about a visual anthropology project she is launching in Ashburton.

To the casual visitor Ashburton could seem a town like many other rural towns, but to Sophie-Claire Violette it’s an exciting melting pot of many cultures. She’s an anthropology researcher and the district’s fast-growing migrant community is the perfect place for someone whose passion is exploring cultural diversity. Sophie-Claire is a cultural anthropology graduate from Canterbury University and her research project was kickstarted recently with a $6000 creative communities grant from the Ashburton District Council. Money in the bank and Sophie-Claire is off running, she’s oozing excitement, bubbling with enthusiasm. “Anthropology is the most human of sciences and the most scientific of human

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studies,” the 29-year-old said. She knows what it’s like to be an immigrant, what it’s like to be a stranger in a strange land. Her family moved from Mauritius to Australia when she was 18. Since then she’s studied international relations and diplomacy, returned home and five years ago met fiancée Lee Barraclough of Skydiving Kiwis while in Mauritius She now works as marketing manager for the Ashburton-based business. Sophie-Claire completed her degree last year and one of her final papers was an introduction to visual anthropology. She was fascinated by the power of photography and image to draw visions of culture and identity, and the Ashburton project was born.

YOU Magazine | 15

She is now in the process of gathering 25 Ashburton area residents who have settled in the area from other countries. Among those are new Ashburtonians from the Philippines, India and Poland. While it’s her project, Sophie-Claire wants those taking part to feel that the project is not just hers, that it also belongs to them. Each will have photographic portraits taken, but they’d have full creative control on how they wished to be represented, she said. They’ll get to choose the clothing they wear, where they’re photographed and who they’re photographed with. The project will also include a short film of interviews with the subjects, and a research paper. continued over page Left – Anthropology researcher Sophie-Claire Violette receives the Ashburton District Council’s largest Creative Communities Scheme grant, for $6000.

PHOTO ASHBURTON GUARDIAN

Right – Sophie-Claire Violette is embarking on a visual, film and research study of Ashburton’s growing migrant community.

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16 | YOU Magazine

From P15 Through image and word Sophie-Claire will explore her subjects’ feelings of displacement, how they adapted to their new country, how the move affected their sense of identity and their sense of belonging, community and place. “We are providing the medium for them to create their story and present it to the public,” Sophie-Claire said. The project’s roots might be academic, but it’s much more than that, it’s the story of people, the story of humanity, she said. Because multi-culturalism is now becoming a way of life in Ashburton, Sophie-Claire also hopes her project will help unite Ashburton as it moves into a new world, one where the district of the past is reshaped by the people of its future, she said. “There is no doubt that the next two years will be crucial in strengthening the foundations of tolerance and respect in our rapidly-changing community.” In 2013, the Ashburton District Council published a research report on migrants and newcomers in the district, and one of its findings was that between 2006 and 2013 international migration alone made up to 60 per cent of the population growth Ashburton experienced. And the district was the fifth most rapidly growing in New-Zealand. That rapid growth and the rapidly increasing numbers of immigrants who were calling Ashburton home, made it even more important for the whole community to look outwards and to understand how their community had changed, Sophie-Claire said. “The work needs to be done now to encourage one another – our families, neighbours and friends – to open up our perspectives of what makes our community, learn about the cultures enriching it, and embrace and really integrate the people who are at the essence of these

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Sophie-Claire Violette

new ways of life into our everyday lives and into our imagination. “As a budding anthropologist I am trying my best with this project to continue the work that has been done before me to create a space where it is safe to explore, embrace and engage with cultural differences and rediscover our shared humanity; the idea that no matter where we come from, how different we look, act or live, we still have this shared humanity and that we are one in spite of being many.” Her project has a truly international flavour, not only in its subjects, but also in the team doing the research and the photography and that will add a special edge, she said. Sophie-Claire is working with professional Christchurch photographer Petra Mingneau, originally from Belgium, on the project. “We are both migrant women, English is

our second language. We have both experienced that sense of not really knowing where we belonged.” The project will culminate in an exhibition opening on May 21, World Day for Cultural Diversity, and will run for one week. She plans to hang her weather-proofed photographic portraits on the whalebone-shaped structures in Baring Square East. In the evenings music, poetry and cultural events will run alongside the exhibition. “We wanted it to be this conversation that engages with the Ashburton community as a whole, so people can come and just experience the multi-cultural Ashburton for some time, and learn about the people who have brought this diversity.” Anyone interested in participating in the project can contact Sophie-Claire on 022 101-1404 or info@studioafrique.com

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YOU Magazine | 17

Stunning scenery on Rocky Mountaineer In September this year I was fortunate to be able to tick off Rocky Mountaineer train off my bucket list. The tour that I did was the seven night Western Explorer starting in Calgary and finishing in Vancouver. Of the eight days only two of these days were on the train traveling from Jasper to Vancouver, stopping in Kamloops for the night en route. As of 2016 there will be two classes of carriages on the train, Gold and Silver leaf. We were lucky enough to travel Gold Leaf. Gold leaf carriages have two levels, upstairs the windows are fully domed meaning that you can look out through the roof and see the scenery. Being upstairs also gives you a better view through the trees. Downstairs in the gold carriages is where you dine on your breakfast and lunch each day. Silver leaf carriages are single level with oversized windows with your meals served at your seat. The other major difference is the style of your accommodation when you are doing your land portion of the trip as Gold leaf you are staying in more luxurious hotels. In saying this you can do silver leaf on

DESTINATION with Bronwyn Wooding

the train and pay additional and stay in gold leaf hotels. Or if you want to ensure superior views from your hotel rooms and or larger hotel rooms you can do deluxe gold leaf service. One of the great things about Rocky Mountaineer is that most of their itineraries can be customised to your needs meaning you can add additional nights at the different stops, upgrade your accommodation, do the coach portion by self-drive or add on a cruise, all you have to do is ask they will try to accommodate your needs. Highlights of the tour: Needless to say the stunning scenery, both from the coach and train, the mountains are amazing and we were lucky enough to be travelling in autumn and managed to see the autumnal colours. Unfortunately we didnâ&#x20AC;&#x2122;t manage to see a bear on our trip but saw plenty of elk, bald eagles and squirrels. Had we seen a bear this would have been a bonus. of

Staying at the Fairmont Chateau Lake Louise - a beautiful property in the most stunning location. A wander down by the lake is a definite must, or you can hire a canoe and go out on the turquoise-tinged water. If you are missing your furry friend from home, Marcus the resort dog is available to be taken for walks, all you need to do is book a time. One of my recommendations would be to add additional nights on the coach portion of the tour and considering doing the Canadian Rockies as a leisure tour that has two night stops in all the places that we stayed for one. Whether you start in Vancouver or Calgary you wonâ&#x20AC;&#x2122;t be disappointed however do extend your stay and see what these cities have to offer. At the right time of the year you can enjoy the Calgary Stampede, or why not check out a game of ice hockey, whale watching or enjoy the Granville Island Markets - a highlight with a number of our group. My favourite day excursion would be Whistler, come in and ask me why.

U K &TRAVEL E U ROPE -TRWIN UK& SONER A V E L E X P BOOK with E X PO will WHERE Ashburton Medium House of Travel v ONLYx BEST DEA L S YOU GO Outlet of the Year 2013 & 2014 HOUSE

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v WINNER x

Wednesday of the 2013 best 23 October the 2013 | 7.00pmtravel retailer Hotel Ashbur ton | RSVP is essential AFTA AWARD Trave l presen

tations | Expo pert advicDEALS specials | Sp Contact the team for the BESTExTRAVEL e direct fro ot prize

THIS YEAR? Ashburton Come instore |

HOUSE of TRAVEL

03 307 8760 | House of Tra ashburton@ho vel Ashburto t.co.nz n | 03 307 876 ashburton@h 0 ot.co.nz facebook.com /HOTAshburt on

*Terms and cond

Bronwyn standing in front of Lake Louise and Victoria Glacier Contact the team for the BEST TRAVEL DEALS

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of Travel consultant

m the airlines s and tour co mpanies

Th e tea m at HOT AsCo hbume rtoinsn tore | 03 307 8760 House

of Travel Ash We have a very experienced team who love planning holidays and burton | 03 ashburton@h ot.co.nz can assist you with everything from airfares across the Tasman to fully faceb oo k.c beinclusive KIWI round OWNED OPERATED, House of Travel has spent overom/HOTAshbu worldAND holidays of a lifetime. *Terms

25 YEARSToHELPING KIWIS SEE THE WORLD. With 70 STORES NATIONWIDE speak to someone who has been there, done that and knows how and OVER it700 SPECIALISTS on handand to pass their inside knowledge, feelsTRAVEL come and visit us instore today let usoncreate your dream Medium House of Travel holiday! Emerald Lake Gold Leaf Lunch Gold Leaf HOLIDAY Carriage IN 2014. YOU CAN TRUST US TO PUT TOGETHER YOUR DREAM Outlet of the Year 2013 & 2014

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18 | YOU Magazine

YOUR FOOD GUIDE in Ashburton

MIYABI JAPANESE RESTAURANT Only fine Japanese Restaurant and Teppan Yaki in Mid Canterbury We can accommodate your company lunches or dinners, or large parties. Lunch: Wednesday - Sunday 11.30am - 5pm Dinner: Tuesday - Sunday 5pm - 9pm Unit 4, 688 East Street Ashburton Phone 03 308 8080 Follow us on Facebook

THE LAKE HOUSE UNDER NEW MANAGEMENT A truly stunning setting, located on the edge of Lake Hood, offering coffee and cake, a refreshing beverage with a decadent platter, a cafe lunch or an exquisite dinner. Phone 03 302 6064 or book online. Open

7 days a week 10am – 10pm

10 Huntingdon Avenue Lake Hood Phone 03 302 6064 www.lakehouselakehood.co.nz

ALL FED UP All Fed Up is Ashburton’s locally owned and operated catering company offering: Great Food...Great Service and Presentation. All those little details, we’ll remember and take care of them...Nothing is a problem! Open

7 days

PO Box 227, Ashburton Phone 03 307 2278 or 0274 326 047 www.allfedup.co.nz

CLEARWATER RESTAURANT

CHARMING THAI

SPEIGHT’S ALE HOUSE ASHBURTON

Clearwater Restaurant is one of the best in the district. It is a relaxed yet sophisticated setting, with a reputation for professional service and warm hospitality.

Chefs are brought from popular restaurant in Thailand, the restaurant has been serving Ashburton for over 10 years.

Whether it be live sport on the Big Screen, dinner with the family, beers with friends or relaxing in the alfresco dining area, the Ashburton Alehouse has something for everyone.

You’ll be impressed by the ambience of our restaurant and the quality and innovation featured in our menu. Open

Breakfast, Lunch and Dinner 7 Days a week

11 Racecourse Road Ashburton 03 307 8887 www.hotelash.co.nz

Open

Tuesday - Saturday 11.30am - 2pm

Dinner Tuesday - Sunday 5pm - 9pm Monday closed 148 East Street, Ashburton Phone 03 308 5885 Follow us on Facebook

Bookings recommended Open

7 days from 11am till late

245 Burnett Street, Ashburton 03 308 5980 www.speights.co.nz

YOU Magazine | 19

YOUR FOOD GUIDE in and around Methven

METHVEN RESORT Sojourn Restaurant is the ideal place for romantic dinners for two, special occasion dining, or large groups. Bookings recommended. Happy hour drink specials 5–6pm. Free use of outdoor hot pools for diners.

BRINKLEY RESORT Brinkley Resort’s Alpine Conference Centre is one of Canterbury’s leading venues for conferences and weddings and also caters for training seminars, product launches, anniversaries and family reunions. In fact any corporate function or social celebration. Available all year round.

Open: 6 nights/w 6.00pm–9.00pm (Closed Tuesday)

Remember at Brinkley’s mixing business with pleasure is our specialty.

51 Main St, Methven Phone 03 302 8724 www.methvenresort.com

43 Barkers Rd, Methven Phone 03 302 8885 www.brinkleyresort.co.nz

THE BROWN PUB The Brown Restaurant & Fireside Bar offers more than one would expect from your standard pub fare with classic country favourites and a range of tasty mains dishes to suit all tastes. Extensive restaurant quality takeaway menu. Kids 10 and under eat for free in our family friendly spaces. (t’s & c’s apply) Fantastic new outdoor space available to hire. Open:

7 days for lunch and dinner

Cnr Main Street & Forest Drive, Methven, Mt Hutt Village Phone 03 302 8045 www.brownpub.co.nz

TERRACE DOWNS

CAFÉ 131

THE BLUE PUB

Enjoy a delicious meal in a rustically luxurious clubhouse with spectacular views.

Delicious coffee!

Extensive all day menu plus a selection of tasty mains and house made desserts for relaxed evening dining. Also offering Samuels Summit Venue for your next corporate function or Christmas party. Regular live music in the main bar if you chose to make a night of it. Above all else, we aim to please.

All day full breakfast and much more...

Open daily Snack menu and cabinet food 10am - 6pm Lunch menu 11.30am - 3pm Dinner upon reservations 623 Coleridge Road, Windwhistle Phone 03 318 6943 www.terracedowns.co.nz

Open: 7 days for lunch and dinner Open:

Daily from 7.30am

131 Main Street, Methven Phone 03 302 9131

2 Barkers Rd, Methven, Mt Hutt Village Phone 03 302 8046 www.thebluepub.com

20 | YOU Magazine

Summer season recipes that are made to be sh FOR FOODIES with Kerri Lysaght

This month I thought that I would reprint some of my more popular cooking class recipes. These recipes have been tried, tested and loved by many, so I hope that you enjoy them. It was hard to pick from the many that I have done, but I took the summer and Christmas season into consideration. It is notoriously busy, so the availability of ingredients and ease of preparation factored heavily in my choices. Have a safe and wonderful Christmas filled with lots of love and laughter. Kerri

PEGASUS ARMS “The best fish and chips in town” Authentic, great food and people, with an awesome range of beer and wine. Relaxed and welcoming. Your local pub in Christchurch’s Central City. Open for Breakfast, Lunch and Dinner, 7 days a week from 8am till late. 14 Oxford Terrace (on the river, near the hospital) Phone 03 366 0600 | Email events@pegasusarms.co.nz www.pegasus-arms.com

YOU Magazine | 21

hared Baked brie and sourdough bread This is just a crazy, simple idea that we had when we were travelling through San Francisco 20-odd years ago. The beauty of it is that you essentially find a round bread, cut a hole the size of the brie from the middle of the bread and fill with the brie. If you are able to find a suitable sized bread in comparison to the cheese, buy it, otherwise you have a large amount of bread to the cheese. You fill the cavity with your favourite chutney, caramelised onion or pesto. Once the camembert is placed in the hole, top with another layer of chutney, pesto or caramelised onion. Bake in a preheated oven of 200°C for 20 minutes, until it is a truly melted molten mess. I used a rocket and almond pesto that I made. Once out of the oven, let cool for 10 to 15 minutes, season and drizzle with olive oil and chopped herbs if needed. When you are ready to serve, cut into the crunchy exterior to get to the gooey brie. Perfect with an iced elderflower cordial and gin on these warm summer nights.

Elderflower cordial Elderflower bushes are everywhere in Mid Canterbury and we certainly have our fair share on our property. We harvest the flowers for several weeks to make elderflower cordial. That takes us through the year to be enjoyed with gin, loaded up with ice and lemon or over the winter either hot or

cold. The bottles make superb gifts for family and friends. 20 heads of elderflower 4C sugar (my father-in-law uses honey) 1.5l boiled water 2 lemons and 1 orange, sliced

50g citric acid – Add flower heads, sugar, citric acid and fruits, stirring in the boiled water until the sugar is dissolved. – Leave in a cool place, covered for 24 hours. – Strain and fill in sterilised bottles. – Store in a cooled place for up to a year.

22 | YOU Magazine

Jamaican jerk chicken The ingredients for this dish are very unusual, but truly work brilliantly together, especially coupled with the fruit salsa. The flavours really pop in the mouth with intensity, so the mellowness of the salsa works very well with it. You can either grill, barbecue or start pan-frying then finish off by baking in the oven. Cook anything from 25-35 minutes depending on the size of the breast, testing by stabbing in the thickest part of the chicken and if the juices run clear, it’s ready.

4 chicken breasts Marinade: 1 small onion (finely chopped) 3t soy sauce 1TB oil 3t fresh lime juice 1t ground mixed spice

1 bay leaf 1t English mustard powder 1 garlic clove (chopped) 1t salt 1T brown sugar 1/2 t dried thyme 1/2 t smoked paprika 1/2 t cinnamon 1/4 t dried chilli flakes, optional

– For ease of preparation, pulse marinade ingredients using a food processor, blender or magic bullet. – Place chicken in a large sealable plastic bag and spoon marinade over them. Seal bag and massage the marinade over chicken until well covered. – Leave in fridge ideally for 24 hours for the flavours to intensify. – Cook on a medium heat for 10 minutes each side on a grill, barbecue

Make this summer a

Speight’s Summer

with great food, great staff and generous portions

or cast iron pan or the oven, or until cooked through. – This is great beside mango and kiwifruit salsa. I served it alongside a salad of rissoni pasta with courgette, olives and rocket pesto and green beans.

Mango and kiwifruit salsa 1 large mango, peeled, deseeded and flesh diced (or a can of mango) 2 large kiwifruit, peeled and flesh diced 1T fresh coriander, chopped finely 1/4 small red onion, sliced finely Juice of 1 ripe lime (at a push a lemon can be used) 1t salt 1/4 to 1/2 t chili flakes (optional) 2T olive oil

– Mix all ingredients together.

s a m t s i r C h pers Ham

Made to suit your requirements

Perfect to give as corporate gifts for work colleagues and employees, friends and family to express your appreciation.

Visit in store today or call to book your Christmas Hampers

All our gift basket products are hand chosen by our gift basket specialist. Free delivery in the Ashburton CBD. 245 Burnett Street, Ashburton GIVE US A CALL ON (03) 308 5980 www.speights.co.nz

Somerset House, Burnett Street, Ashburton Phone 03 307 5899 www.somersetgrocer.co.nz

YOU Magazine | 23

Watermelon, feta and olive salad Visually this makes for a stunning salad, so much so that use it often for special occasions – especially at Christmas gatherings do to the festive colours that the salad offers

1 small red onion, halved and finely sliced 2–4 limes 1.5kg sweet, ripe watermelon 250g feta cheese Bunch of fresh mint, chopped Bunch of fresh flat leaf parsley, leaves torn from stalk 3-4T olive oil 100g olives (visually black look great for contrast, but green can be used – pitted are advisable so that teeth don’t get cracked when bitten into)

– Peel and halve the red onion, cut into finely-sliced half-moons and put into a small glass with the freshly squeezed lime juice. This brings out the transparent pinkness in the onions and lessens their intensity. – Remove the rind and pips from the watermelon and cut into medium-sized chunks. Break the feta into similar size. Tear off the parsley so it resembles a lettuce leaf. – To assemble salad, present it on a large flat platter alternating with the melon, feta and green herbs so that it visually stimulates. Then top with olives and sliced onion. Finish with the lime juice, olive oil and season with salt flakes and ground pepper.

24 | YOU Magazine

Cherry, cranberry, cinnamon and clove biscotti I LOVE this biscotti recipe! Biscotti is basically a biscuit that is twice baked. It is a perfect accompaniment to coffee and is often given as a gift at Christmas. The fruit and spices can be changed according to specific tastes, but find this is perfect for Christmas.

250g flour 185g castor sugar 1 1/2 t baking powder 1/2 t salt 150g glace cherry 75g dried cranberry 2 large eggs 1 egg yolk (adding 2T water for egg wash) Zest of 2 large oranges 2T orange juice 3t cinnamon 1/2 tsp ground cloves

– Preheat oven to 170°C. Combine flour, sugar, baking powder, spices and salt in a bowl. Stir in fruit, zest and juice. In another bowl, lightly beat eggs and yolks with a fork, adding to the dry ingredients. Mix to a soft dough. – Lightly flour hands, divide dough in half and roll each half into a log shape about 35cm long. Place each log on a lined baking tray. It will spread so use two trays. – Brush tops and sides with egg wash. Bake for 30 minutes or until risen and lightly golden. – Cool and then cut into very thin slices and lie on lined baking trays in a single layer and re-bake at 100°C for a further 25-30 minutes or until golden and crisp. – These keep fresh for several weeks in an air-tight container.

Chocolate prune truffles These are without a doubt incredibly sinful … but they are wonderfully easy to prepare and can be made ahead of time too, so it’s a great recipe to have on hand, especially when you would like to forgo dessert, yet still want to indulge in a little something at the end of the night.

1/2 C pitted prunes, chopped 2T brandy (or your choice of alcohol) 50g butter 1/4 C cream 250g 50 per cent or more dark chocolate 1 egg yolk Sifted cocoa

– Macerate the prunes in

– – – –

–

alcohol by gently warming the alcohol with the prunes and letting stand for at least an hour to impart the flavor through the prunes. Melt butter, cream and chocolate together, whisking until smooth. Add the egg yolk and prunes with the brandy, stirring until combined. Chill until set. Form into medium-sized balls (these pack a powerful punch of richness so don’t go heavy on the size). To roll into the sifted cocoa, I sift into a plastic bag to make it easy to roll around in and then to discard easily when finished. Keep in a cool place until you are ready to serve.

Discover fresh tastes in our new summer menu

Clearwater Restaurant’s fresh new menu is now available. Clearwater Restaurant at Hotel Ashburton have launched delicious new lunch and dinner menus, showcasing a selection of fresh summertime tastes. Enjoy crisp, vibrant dishes that are full of subtle flavours and textures. Diners can savour marinated venison, grilled salmon, twice baked duck and many other offerings, all featuring top quality produce and ingredients. Discover new tastes and enjoy a contemporary dining experience at Clearwater Restaurant.

0800 330 880 fb.com/HotelAshburton HotelAsh.co.nz

We’re serving up a very merry Christmas

BOOKINGS AVAILABLE FOR LUNCH AND DINNER FOR HOTEL ASHBURTON’S CHRISTMAS DAY DINING: FESTIVE AND CELEBRATORY ATMOSPHERE LIVE MUSIC AT LUNCHTIME GIFT PACKS FOR CHILDREN

26 | YOU Magazine

MOVIE REVIEW

CHICK FLICKS with Caitlin Porter

A really good film

Despite only have two albums to her name, Amy Winehouse is a music icon and rightly so. A media frenzy surrounded her death at the age of 27 in 2011, and I – along with many other people – thought while Amy Winehouse was a superstar on the singing stage, she was most probably a chaotic and wild addict. However, a recently released documentary entitled Amy turned that on its head. Directed by Asif Kapadia – the same person who produced one of my all-time favourite documentaries Senna – the film was heartbreakingly honest. Recommended by my Dad, who watched it recently on a longhaul flight, Amy tells the story of Amy Winehouse in her own words – literally, the archived footage and voicemails tell her story like no documentary I have seen before. Close friends, family and also musical superstars such as Mos Def and Tony Bennett also make appearances to tell their personal stories about Amy. However, the film, which was over two hours in length but strangely didn’t feel that way, was nearly too honest at times. Some footage, particularly audio and video of her family and friends surrounding her sudden death, was hard to watch. That said, a good doco makes you feel all sorts of emotions – and that was exactly what Amy did. It was laugh-out-loud funny but also cry-into-your-popcornand-Maltesers sad at times – a must watch for all musos, documentary lovers or anyone who is in need of a really, really good film. compliments of United Video Ashburton

Spring is here Allergies are the bane of my existence. So when I was offered an allergy supplement to try I jumped at the chance. Allergen Zone is a product exclusive to Health 2000 and is specially formulated to support the body’s natural protection against allergens. The formula is said to assist in keeping the sinus, head and airways clear, as well as supporting the skin against possible allergic reactions. Toted as an ideal supplement for hay-fever sufferers, it includes a variety of vitamins. My allergies are pretty bad, pollen sets me off like no other, but dust is also a catalyst. Come spring and summer if I am not taking my daily dose of anti histamines I am a right mess, runny nose, red puffy face, itchy eyes - the works. Allergies run in my family, Mum suffered when she was younger and my sister is also unfortunately prone to dastardly hay fever. Skin irritation also plays a big part, with eczema and psoriasis rife with us. Only two short weeks ago

g n i r p S

is here!

while bathing the beloved family dog Ted I broke out in a grass rash to end all grass rashes. From head to toe I was red and blotchy and itchy! Allergen Zone comes in the form of capsules and it is recommended you take twice daily, with food. Relying on daily antihistamines for around four months a year I must admit I was a little dubious. The first few days I didn’t notice much - I was sneezy in the morning, which is normal for me - but by the end of the first week when I still wasn’t reaching for my antihistamines I began to think they were working. While they didn’t work wonders with my sinuses, I still had sinus headaches, they did stop the runny nose and eye dramas which I appreciated greatly. I plan to keep taking them until they run out, and feel that maybe soon I won’t even need to refill my prescription. Allergen Zone costs $39.90 for 60 capsules and is available exclusively at Health 2000. Advertising feature Reviewed by Caitlin Porter

HealthZone Allergen Zone has been specially formulated to support the body’s natural protection against allergens keeping the sinus, head and airways clear.

ASK OUR FRIENDLY STAFF IN-STORE OR VISIT US ONLINE FOR MORE INFORMATION While stocks last. Always read the label and take as directed. If symptoms persist, see your healthcare professional.

HEALTH 2000 ASHBURTON The Arcade, Ashburton Phone: (03) 308 1815 Email: h2k11@xtra.co.nz

WWW.HEALTH2000.CO.NZ

YOU Magazine | 27

OUT AND ABOUT @ the Lake House The opening of a new road into Lake Hood as part of the Lake Hood Extension Project, was celebrated at the Lake House last week.

PHOTOS TETSURO MITOMO 281015-TM-091

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Above – Brian Fauth (left) and Alasdair Urquhart.

Above – Kate Murney (left) and Gaylene Thompson. Below – Bryan Donaldson (left) and Willie Murney.

Above right – Willie Leferink (left) and Hank Murney.

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Right (from left) – Yvonne and David Fox, and John Tavendale. Below right (from left) – David West, Walter van der Kley and Gary Casey. Below left – Graham Kennedy (left) and Dick Johnson. 281015-TM-096

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28 | YOU Magazine

Fashion ascetic

B J

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Cassini Magic $159, available in black & white and colour, from Stepping Out, East Street B Django & Juliette, Wedge $219, Heel $189 from Stepping Out, East Street Olga Berg fascinator $119, Django & Juliette Carryon $189 from Stepping Out, East Street D Monochrome collection from $69 to $149.50 from The Bag Shop, East Street E Satch leather wallets, small $27.60, large $115 from The Bag Shop, East Street F The Sak, leather handbag $189, leather cellphone wallet $119 from The Bag Shop, East Street G Cooper Street dress $224.99 from Depeche Mode Boutique, East Street H Born to be Wild Drape $199, from Depeche Mode Boutique, East Street I A Little More Time dress $209, from Depeche Mode Boutique, East Street J Mac Jays Noir Blazing dress $299 from Sparrows, East Street K Staple + Cloth Dahlia dress $309 from Sparrows, East Street L Staple + Cloth Mirage jumpsuit $309 from Sparrows, East Street A

YOU Magazine | 29

Summer staples Keep warm at night

IN STYLE with Caitlin Bingham

While the days get longer and hotter the nights can still get a little cooler. An essential in your summer wardrobe is a lightweight jacket to pop on when the evenings get a little cooler. You can never go wrong with a denim jacket, lighter washes and slightly cropped are the style of choice at the moment, but darker and longer cuts are also very on-trend. Other options appearing for summer are over-sized cardigans and thin bomber jackets.

While it’s hard to believe, it is already November – and Christmas is just over a month away – coming with it the promise of long, hot summer days. Summer fashion is all about looking effortlessly chic while staying comfortable and cool. To achieve this here are three on-trend summer staples to add to your wardrobe.

Floaty fabrics Lightweight floaty fabrics are a must in your summer wardrobe. From dresses to kimono cardigans, pants and tops, they provide thin lightweight coverage ensuring you don’t melt in the heat and keep you looking cool. As an added bonus they also fold up very small when packing for summer holidays.

Your Rieker Destination Store www.comfyshoes.co.nz

Strappy sandals It’s time to put away the beloved boots that have served you well over these cooler months and pull out your more seasonal shoes. Strappy sandals and ballet flats are the never-failing classics and this season is no different. Natural blacks, whites and tans, as well as bright, patterned and metallic, are all on-trend. As for heels, anything with a minimalist look and block heel are the go to. Both styles are easily paired with dresses and jeans alike.

GET READY FOR THE RACES NEXT WEEK!

WE HAVE WHAT YOU NEED • Pretty clutches/small bags • Stylish sunglasses • Gorgeous dresses • Nice jewellery

COME INSTORE TODAY TO SEE OUR GREAT FASHION CLOTHING AND ACCESSORIES.

Hours: 11am - 4pm Tuesday to Saturday 49 Main Road, Pleasant Point Phone: 03 614 8750 - A/H 0508 RIEKER 743537

322 East Street, Ashburton | 03 307 1951

30 | YOU Magazine

OUT AND ABOUT @ the Ashburton A&P Show A warm sunny day brought out the crowds at this year’s Ashburton A&P Show, where people took an opportunity to mix and mingle while they viewed exhibits and events during the twoday show. PHOTOS AMANDA KONYN 311015-AK-020

Above – Cherie Pearson (left) and Sarah Hazelwood.

Above – Margaret Butler (left) and Anne Gilbert.

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Above – Helen Whiting (left) and Steph McCallum.

Left – Kyla Murphy (left) and Sue Bergin.

Above – Phillie Leow and Andrew Straight.

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Above – Joe Whiting (left) and Ange Harris.

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Above – Kylie (left) and Dawn Grieve.

Above – Val and Ian Johnson.

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YOU Magazine | 31

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Above – Tim and Julia Mann. 311015-AK-028

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Left – Anthony and Rosemary Muchiri.

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Above (from left) – Mark Burden, Penny Leech, Chloe Lentz. Left – Sam Hughes (left) and Finn Manhire. Above – Carol and Barry Trillo.

Below (from left) – Thomas Kerr, Bridie Pepper and Laura Newman.

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Left – Carol James (left) and Heather Chisnall. Below (from left) – Megan McIntyre, Sam Ottley and Pip Brooks.

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32 | YOU Magazine

Essential items

B C

A B C

Handcrafted NZ recycled timber chopping board, from $30 , from Ashburton I Site (East Street) and Methven I Site (Main Street) Genuine NZ Greenstone pendants from $29.90, from Ashburton I Site (East Street) and Methven I Site (Main Street) Pure NZ Mug Mate $12.90 each, from Ashburton I Site (East Street) and Methven I Site (Main Street)

Your local wedding cake baker! Our cakes are made and decorated to order. Call us today to book your wedding cake for your very special day! 123 Main South Road, Ashburton Phone 03 308 5774

Hawaii Outdoor Swing Chair $699.99 from Smiths City, West Street

Gasmate Nebula 6200 3 Burner $399.99 from Smiths City, West Street

Gasmate Barb-I-Cad Caddy $32.99 from Smiths City, West Street

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got got gotaaa or or oraaa Need Need toto fix fix it it quickly quickly Need to fix it quickly and and effectively! effectively! and effectively! Call Call Owen Owen or Wayne or Wayne at at at Call Owen or Wayne

Wilson’s Wilson’s Windscreens Windscreens Wilson’s Windscreens andand get get the the best best advice advice to to repair repair and get the best advice to repair or or replace replace your your windscreen. windscreen. or replace your windscreen.

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P 03 308 4039 A 48 South Street, Ashburton W www.ashcon.co.nz

34 | YOU Magazine

Is movin’ on always a good thing? The pile of boxes in my shed is growing as we pack my mother up to move off the family farm. It’s no easy task. There’s been the implement and tool sheds to contend with, the harness room, the feed shed and all the “stuff” accumulated over a lifetime of farming. Then there’s the other “stuff” – left behind as children flew the family nest, and parked by grandchildren who’ve set sail for foreign soils, now stacked in my shed. While hauling discarded farm equipment out of long grass hasn’t been any fun at all, other aspects of the move have woken long-forgotten memories. A journey through two containers, which have served as storage for the overflow for many years, have turned up some treasures. One item in particular took me back to my childhood. In our pre-television lifetime, board and

MY BACKYARD with Michelle Nelson

card games provided entertainment on wet days, but the Escalado game was the all-time favourite. It had been kept in the sideboard for as long as I remember and I suspect it was there well before I was born. The game consists of five lead horses of different colours and a race track in the form of a strip of fabric which was stretched and attached to either end of a table. One person was designated as the “bookmaker” who would take our token bets. The same person cranked a handle which caused the track to vibrate in a random fashion and the horses to move down the track. We would scrap over our favourite horse – all intent on avoiding the yellow

one, which had sustained an “injury” due to a fall (off the table) at some stage in its illustrious career. However, the Escalado game was not an everyday play item – it was precious and required adult supervision, no doubt to avoid further “injuries” to the horses. The game only came out on special occasions. I wonder what my techno-savvy grandson will make of it. In an era of instant gratification via the internet, will an old-fashioned game hold the same degree of magic it did for us? Or will political correctness win out? After all, views on encouraging children to gamble have shifted, marking the game as less appropriate for younger audiences. I have to say none of us developed a predilection to gamble, possibly because the reward was not in the tokens, but rather in the family activity. Meanwhile, I’d best turn my attention back to the boxes in the shed.

YOU Magazine | 35

FREE

Daltons veggie garden prize pack

We have a Daltons Veggie Garden prize pack, worth $85, which includes everything you need for your vege garden’s success to give away. Each pack contains 1 x Daltons Premium garden mix, 1 x Daltons Incredible Edible Vegetable Fertiliser, 1 x Besgrow Coir mulch and 1 x Daltons Organic Bio Fungicide Granules. PLUS a pair of comfortable, versatile Red Back garden gloves from Omni Products www.omniproducts. co.nz.

Be in to win

When leaf curl strikes Christine Widdowson is this month’s winner with the following question:

Email goodies@theguardian.co.nz with Daltons vege garden prize pack in the subject heading, or

Can you suggest any organic methods to control leaf curl in nectarines? With leaf curl, it does come down to prevention, which is essential. It can be controlled quite easily by applications of copper oxychloride or lime sulphur at any stage during dormancy. As these products are natural, they can be regarded as an organic approach to this problem. The most effective time to spray your nectarine is when the buds are swelling, but before they have opened. Note that once the fungus has entered the leaves, there is no way to control leaf curl. If your tree is already infected, you can prevent it next year by spraying as above. It is an ongoing process to repeat each winter to stop re-infection. Normal pruning techniques should remove most of the infected or dead branches. Garden hygiene in this case is very important, so remove all dead leaves that have fallen to the ground during the growing season, as this can help lessen the chance of re-infection.

write to Vege garden pack giveaway, Box 77, Ashburton.

CONDITIONS OF ENTRY: • • •

You must provide a gardening question for the Daltons experts to answer. Please include your address and phone number in email and letter options! Giveaway entries must be received by November 27.

For more information on Daltons products visit www.daltons.co.nz

All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published. Daltons post the prize to our lucky winner.

36 | YOU Magazine

Career of Evil

by Robert Galbraith

I reviewed the first novel in this series a couple of years ago - Cuckoo’s Calling. This is the third in the series and it’s definitely my favourite. Robert Galbraith is the pseudonym used by J K Rowling who I suppose will always be known as the author of the Harry Potter books. Cormoran Strike is a private investigator with a fairly colourful past. He wears a prosthetic leg due to injuries received in Afghanistan. His assistant Robin Ellacott is making plans for her wedding to her fiance Matthew and the agency is doing well. The drama begins when a parcel is delivered to Robin - she is horrified to find it contains a woman’s severed leg. Strike is most definitely alarmed but unbelievably can name four people who might be suspects. Someone holds a grudge and he or she is going to use Robin to get at Strike and cause as much damage as possible. The police seem to concentrate their efforts on the one person Strike thinks least likely to have sent the leg. He and Robin start their own investigation. We learn more about Strike’s past, both professional and personal, and when the investigation heats up Robin’s relationship with Matthew begins to unravel. The three remaining suspects are truly awful people who have committed heinous crimes and are deserving of whatever justice Strike hands out. The personal relationship between Strike and

PAPER PLUS BOOK REVIEW with Norma Geddes

Robin takes a huge step forward but may not necessarily be a good thing. This is such a clever mystery and as usual I never spotted the clues along the way. I love these characters and can’t wait for the TV series - but who on earth could play Strike? The first two books in the series are: Cuckoo’s Calling The Silkworm Advertising feature

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212 East Street • Ashburton • 03 308 8309

Ways to help with chronic pain When struggling with chronic pain, many often feel their concerns fall on deaf ears. Friends, family and, sometimes, even physicians may fail to empathise with the debilitating effects of the condition, which has no physical symptoms. Just because chronic pain lacks physical manifestations, it doesn’t mean the battle is without casualties: sleep loss, decreased productivity and strained relationships are just a few of the things that may result from chronic pain conditions. An estimated 100 million Americans live with chronic pain, according to the American Academy of Pain Medicine. Many of those sufferers are dealing with conditions like osteoarthritis, sciatica, fibromyalgia and diabetic peripheral neuropathy, among others.

Although each individual experiences pain differently, some effective pain management techniques, including prescription medication, can provide potential options to try before costly surgeries or potentially addictive narcotic pain therapy. Talk to your doctor to find out if these tips can help supplement your chronic pain regimen.

Be active It can be difficult to think about getting out and exercising when you’re struggling with chronic pain, but light exercise can actually help soothe the discomfort from certain conditions. Look for low-impact physical activities like yoga, walking or aquatic exercise to get you started on a manageable exercise routine.

Eat healthy foods Establishing a well-balanced relationship with food can help to maintain a healthy weight, and it can also provide the energy and nutrition needed to maintain an active lifestyle. Certain foods, like cherries, ginger and hot peppers have ingredients that may help to reduce pain.

YOU Magazine | 37

Get a good night’s sleep Two-thirds of people suffering from chronic pain report they don’t get quality sleep at night, according to the National Sleep Foundation. Creating a good sleep environment is the first step towards improving your sleep — consider experimenting with blackout shades or white noise machines. Devices that track sleep can also be beneficial to help you analyse your sleep activity.

Try acupuncture and massage Many have experienced pain relief through age-old methods like acupuncture and massage. Acupuncture is believed to work by increasing endorphins and blood flow throughout the body, helping to reduce pain. Therapeutic massage is another potential pain-relief option for many sufferers of chronic pain, as the masseuse will encourage muscles to loosen, releasing pain and tension as well. Many conditions cause chronic pain and each individual experiences pain differently. As such, there are many medication options available to help treat different kinds of chronic pain. Talk to your doctor to discuss lifestyle adjustments and non-medication options.

38 | YOU Magazine

Dealing in grief

‘

I never considered it as a career. But I don’t know what I would do now, this is a very rewarding job

Linda Johnson never planned on working with the deceased, but now feels right at home.

by Ruby Harfield Linda Johnson never imagined she would end up dealing in death, but after 24 years she feels right at home. After starting as a catering assistant at Paterson’s Funeral Services in the early 1990s, she is now a funeral director – but prefers to be known as a funeral assistant. For Linda, the job isn’t really about working with the deceased, it’s more

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about helping a family when they lose a loved one. Linda is there when a family first rings, right up to the funeral. This includes meeting with the family, booking venues, creating service sheets, organising slideshows, music, catering, flowers and any other requests relatives may have. “We are there to look after the families. “Families come in and say I have no idea

PHOTOS AMANDA KONYN 281015-AK-008

what to do and I say ‘that’s why I’m here’. “We want to make the experience as stress free as possible.” It’s not always a family that organises a funeral, many people pre-arrange their own. Families that come in when a funeral has been pre-arranged often feel more relaxed as they know they are doing what their loved one wanted, she said. continued next page

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YOU Magazine | 39

From P38 Linda’s career in the funeral industry began when she was a single mum with two children after former owners, Pauline and Roger Paterson, asked if she wanted to help with the catering team. “They (the Patersons) made the job very rewarding and supported me with everything.” She then started assisting with bookwork and in 1996 was asked if she would like to arrange funerals. “I never considered it as a career. “But I don’t know what I would do now, this is a very rewarding job.” Often the deceased are taken home until a funeral, but some stay at the funeral home and families can visit whenever they want. “We make ourselves available any time.” If she had been asked to be a funeral director 24 years ago she would have been hesitant, but gradually progressing into it made it easier. “I was introduced slowly to it all.” Her first funeral was difficult and particularly tragic. “It was a young person who had committed suicide. “I was very nervous, I needed to appear to the family that I had been doing this for a long time.” Dealing with the deceased took her some time to get used to, but what she was most concerned about was making sure she gave them the respect they deserved. “It was very unfamiliar.” Funerals have changed a lot in the past 20 years. Linda started out creating service sheets using a typewriter and Gestetner copying machine, where cut and paste literally meant scissors and glue. Technology has enabled her to create more detailed service sheets using computers and printers, as well as photo presentations, service recordings and music playlists. The most recent development has been the ability to web stream, which has meant family members overseas can feel part of the service. They can watch it live or download it for later. “It has made a big difference for families.” With a job that has unplanned working hours, Linda has always had the support of her family and also a great team of people she works with, which is really important in any career, she said.

Right – Linda Johnson has worked at Paterson’s Funeral Services for 24 years.

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40 | YOU Magazine

Which diet will I choose this week? Now, should I do the Atkins diet? Intermittent fasting? The No-Sugar Diet? Weight Watchers? Paleo? The ones that test your blood type? Calorie counting? Each seems to be logical, each seems to have its merits, unlike the fad bread diet we tried many years ago. So one day you would eat plain bread only and the next you could eat whatever you wanted. At the time, it was a big thing. It was going to perform miracles. What it did was make me feel so sick on bread-only days that I opted to not eat at all. So I guess it worked, after a fashion, I just fasted on those days. Looking back, where was the logic to how that was supposed to work? Then there was the time I tried a liquid diet. Guaranteed to make you into Twiggy. Problem was, the version I was trying was gritty and tasted foul. To this day, a little bit of sick comes into my mouth when I think about it. It’s a mental situation and the worst ones were the doctors who dolled out “diet” pills, aka speed, to any young adult who claimed they needed to lose weight fast. I’ve done every diet known to mankind and then some, looking for that magic answer. That one diet that will do it for you, that you’ll be able to live with forever and learn to love. But is there such a beast? Probably not. It’s boring and disheartening to hear again and

MUM ON THE RUN with Lisa Fenwick

again that it’s about eating healthy and exercising. Yes, logically we fatties know that, but there is no one rule for everyone. Take me for example, I’m an extremely fussy eater. I would be happier not eating than eating something I consider foul. And texture is a big thing for me ... if something has a texture I don’t like, like oysters for example, my brain automatically takes me to thinking about snot and, despite the fact that I love the taste of cooked oysters, she’s all over. I can’t get oysters down my throat. Sometimes, if I start thinking about cruelty to animals, I can’t eat meat either. I loved spinach, but if you put a pile of silverbeet on my plate I won’t even force it down to be polite. It makes me gag and has done since I was a young child. But I can eat silverbeet raw in a certain salad. Mum used to force us to sit at the table until we ate all of our veges. It’s a wonder I didn’t block the toilet with all the chewed up veges I used to store in my cheeks like a chipmunk, so I could go to the toilet and spit it out. I perfected the art of talking out of a mouth stuffed full with veges I was going to spit. Even talking about offal, carrot and parsnip mash, silverbeet and beetroot makes my stomach throw a tanty. And I never dish up ‘adult’ peas ... only ever baby peas. The texture of the former doesn’t go down well. I guess you could say I’ve always had a love-hate relationship with food.

And, sometimes, I just get tired of even thinking about it. I have managed to produce one child that is even fussier than me and one that will give most things a go. So even thinking about evening meals nowadays makes me cringe. The teenragers are not chomping at the bit to cook, so I’m left to do the honours most of the time. But the best thing happened recently. I got a new doctor who’s not only a GP, she’s a nutritionist (or dietician, can’t remember which) and a microbiologist. She is so highly intelligent, passionate and scientific that I left her office on a high. In the throes of a mind-crush even. She knows stuff that I’ve never been told before and she and her husband run a Wellness programme. They are 100 per cent sure of what they’re teaching and I am 100 per cent sure that finally, I will find the answers I need. That finally, these knowledgeable people, who have nothing to gain in what they’re doing, I can trust them. I can trust and believe in what they say. It’s not on faith, it’s not because they’re saying what I want to hear, it’s because I hear the passion in their voices, that the way to true health is in our own hands. They tell us that doctors can’t heal you, only you can heal you. My doctor explains not only that processed sugar is bad for you, but that one day human bodies will probably evolve enough to handle it – just not in our lifetime. She and her husband say these things from an intelligent, passionate and scientific perspective, that makes so much sense I cannot help but leave the evening inspired. But most of all, full of hope and excitement. She is one busy lady, but we are going to be publishing some of her information in YOU magazine from time to time, so that everyone can have the benefit of this knowledge. I would like to thank the universe for bringing them here.

YOU Magazine | 41

OUT AND ABOUT @ Mid Canterbury Rugby Union awards night The best of Mid Canterbury rugby was celebrated last month when the Mid Canterbury Rugby Union held its awards night where trophies were handed out to top teams, coaches, administrators and players. PHOTOS AMANDA KONYN 301015-AK-106

Above (from left) – Lee McLintock, Megan Hendersen and Brenda Smith.

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Above – Murray and Margaret MacLeod.

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Above (from left) – Peta Goodwin, Andy Hamilton and Rob Wightman. Left – Catherine Mackenzie and Rose Retailleau. Below – Danielle and Nick McKain.

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Above – Maikeli Mudu (left) and Seta Koroitamana. Below – Matt Thatcher and Kim Rolton.

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42 | YOU Magazine

OUT AND ABOUT @ Mid Canterbury Rugby Union awards night

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Above – MCRFC lifetime member Arthur Muir (left) and Ian Patterson.

Below – Jane Ellis and Graham Brooker (president Mid Canterbury Rugby Union).

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Above – Lani MacDonald and Jimmy McLeod.

Above – Karl Hendersen (left) and John Fulton.

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Above (from left) – John Greenslade, Kevin and Louise Opele. 301015-AK-087

Below left – Nicki Kemp (left) and Tracey Hendersen.

Above – Vaughan Ward and Mandy Harrison.

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Below – Jason and Jenny Soal.

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Y A W R U O Y G S S - UMBRELLA COMIN SECT SCREEN INGS BLINDS - AWN

- IN SHADE SAILS

The Shade House team is thrilled to introduce Joel Aronsen. Joel visits Ashburton and Geraldine on a regular weekly basis.

FOR A FREE MEASURE AND QUOTE Call 03 684 9000 to make a booking for Joel to call

www.theshadehouse.co.nz

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YOU Magazine | 43

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Above (from left) – Camille Hill, Chris Wilson and Savanna Millar-McArthur. Left – Claire Rushton (left) and Rochelle Hewson.

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Above – Laurence Rooney (left) and David Bleach. Left – Mark Andrew (left) and Craig Dunlea.

Above – Tevita and Fane Ula.

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Left (from left) – Sophie Morrow, Eric Duff, Hayley Bennett and Josh Dampney.

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