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you AUGUST 2018

Battling the BULGE

What works? What’s safe? Locals share their inspiring stories, their successes and their battles

Meet Nanogirl

... passionate about making science ‘sexy’ for the masses


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Weight-loss successes


Out and about@Methven Craft Fair


Expert advice from physio Shaun Clark 13 DAFFODIL DAY SPECIAL


– Leslee and Peter Clarke’s journey – Brian Bradley, celebrating every day – Advice, help and much more! Fashion for all ages


Jane Logie goes raw


Travel to Russia and Mongolia


Out and about@Jennian Homes


Have you sorted your Christmas party? 28 Things we love


Recipes: Slow cooker heaven


Nanogirl, passionate about science


New ‘baby’ for Donna-Marie Lever


Out and about@the Watters Cup


Gardening advice and giveaway


The YOU team is really excited to present you with the August bumper edition! Sixty pages filled with great stories, health advice, recipes, gardening giveaway, travel and fashion for all ages! We’d also like to introduce our new columnist, Shaun Clark. Shaun is principal physio and director at PhysioSteps Ashburton and Selwyn, and he wants to educate people about treating their bodies better. So in very clear, concise style, his first column for YOU is about training overload and his top tips for avoiding injury this way. Welcome aboard Shaun! Cheers everyone,

Lisa Fenwick

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Editorial contact

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mer Ally Rutten talks Twenty-five-year-old far g surgery and how it’s din ban about her gastric P4 changed her life. 

Leslee and Peter Clarke, walking the cancer journey together.

Dr Michelle Dick inson is on a miss ion and engineering to the masses. Sh to take science e’s of several books and travels the co the author un our kids about th e wonders of the try educating universe as the popular characte r, Nanogirl.  P46

Shaun Clark

Lisa Fenwick• (03) 307-7929 • lisa.f@theguardian.co.nz

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4 | YOU Magazine

Shedding som confusing world of w They’re not words anyone really wants to hear, but New Zealand – we’re looking a little bit porky. One in three of us are overweight, while another one in three are obese. As a result, cardiovascular disease is on the rise – along with type 2 diabetes, osteoarthritis and respiratory diseases. Sending the pounds packing can be a disheartening, confusing journey. Just give weight loss a Google and you’ll get more than 763 million results. With so many fads, food myths, and seemingly contradictory facts floating about, it can be hard to know where to start. Why do certain diets work for some people better than others? Are there intrinsic weight loss rights and wrongs? YOU writer Katie Todd spoke to locals who found weight-loss success in several different approaches – and to a couple of local experts – to get the low-down. Left – Debra and Stu Phipps: Rockin’ the journey back to good health together.



atie Todd’s first stop on the hunt for weight-loss success was the gym. She chatted to five local folks who had discovered slimming success within some good old-fashioned sweat sessions. Meeting fit, vivacious couple Debbie and Stu Phipps, it was difficult to imagine them a combined 40 kilograms heavier and battling serious illness. Yet three-and-a-half years ago, that’s where they were. The couple have been on a journey from couch-loungers to pavement pounders since both suffering big health scares. Stu had a heart attack and Debbie was diagnosed with breast cancer – but both had a second chance at life and it was time to make the most of it, Stu said. “Looking back, we couldn’t believe how we’d just slowly put on weight and not noticed.” The couple signed up to an Ashburton gym called Figure Fitness, built more active lifestyles and over the past three-and-a-

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me light on the weight-loss success AFTER




half years have successfully shed around 20kg each. Around the same time as their journey began, so too did Eamon Hooper’s. He noticed he’d gotten a bit big and began walking over the Christmas holidays. He walked more and more and then he got the bug for the running. Last month, over 30kg later, he was ready to tackle a 10km run on the Gold Coast. Nowadays, 10km is his daily morning routine. And earlier this month, Eamon tackled a half marathon at Lake Hood. Then two years ago his wife Toresa joined the weight-loss journey herself, with the goal of becoming a size 10 for Eamon’s upcoming gold star ceremony with the Ashburton Volunteer Fire Brigade. She began cutting back on the food and dropped 10kg, but couldn’t get any further. Signing up to Figure Fitness helped her overcome the hurdle and now she too is a happy, 28kg lighter version of her former self, completing seven or eight exercise

sessions a week and running her first half marathon last month. And also keen to credit exercise for changing her life is Anita Smith, who at half her former weight of 127kg feels like a better version of herself. None are slow to deny the difficulty of the work, but as Anita puts it – “I guess anything is possible if you want it enough.” “People come up to me and say, ‘didn’t you find it hard’?” Toresa said. “But of course I worked hard to get the results. I think if I can go from 92kg to running half marathons, anyone can do it.” None found their success without a combined clean-up of their diets, either. Stu misses his regular coffee-and slice-ofcake combo from a café in town, but now knows “you can’t really out exercise a bad diet”. Toresa said her relationship with food has changed significantly, with small, less frequent meals keeping her satiated and takeaways no longer tickling her tastebuds.

And for two people, the newfound love for fitness has gone full circle. Stu – once, according to him, the worst client ever of Figure Fitness, will soon begin a 12-month course to become a trainer. “I used to struggle to run a kilometre – now I’ve become quite addicted,” he said. And Anita too has gone from struggling to fit in a chair to studying personal training at the New Institute of Sport. Exercise works because it can become a hobby, the fitness folks tell me. You can be any age, start at any level and be amazed at what you can achieve. But as Monique Rouxel, owner of Figure Fitness tells me, you absolutely don’t have to slog it out at the gym night after night to shed weight. “It is two things – diet and moving your body,” she said. And if you can’t or don’t move your body you simply have to be 100 per cent focused on what goes in your mouth, she said. continued over page

6 | YOU Magazine



omeone taking just that approach – strict on eating habits and light on exercise – is Ashburton-based Jessica Hopkins. She follows a diet free of gluten, dairy, alcohol and refined sugar from Facebook blogger The Shrinking Violet which has helped her drop 32kg in 30 weeks and maintain that weight for six months. Jessica said she had tried a number of methods to lose weight, but none had helped her keep it off permanently. “But I think of this less as a diet and more of a lifestyle change and I think that’s what works,” she said. “I now pay attention to what I put in my body … you know the things that make me feel bloated, or good.” You won’t find her drenched in sweat at the gym, but she said she uses a Fitbit to ensure she is reasonably active. Following a diet devoid of so many food items certainly isn’t for everyone, she said. “Some people say to me – well what do you even eat? But for me it was something that just clicked.” Methven-based massage and nutrition therapist Vera Krizova said over her years of practice, she has encountered several different methods and approaches to weight loss. “Some of them required lots of willpower, some total food restriction and some just a light adjustment in daily routine and eating habits. But all of them had one thing in common – consistence,” she said. “Being consistent in what you do is the only key to permanent weight loss without yo-yo effects.”


Above – Jessica Hopkins has gone for the diet method, with great success. She has eradicated gluten, dairy, alcohol and refined sugar from her diet.

Nutritional cleanses

ut, for some, finding that consistency can take a helping hand from specialist products. Nutritional cleanses and programmes involving shakes are becoming a more common option among Kiwis, including those sold through multi-level marketing schemes. Products like Shakeology, Body by Vi, Beachbody, Isagenix and Arbonne offer to kick-start the metabolism. They are often costly (think triple figures for a month’s subscription) and involve strict regimes and eating rules. Whether they work in the long term is the subject of debate and speculation – which it only takes a Google search to see. But sitting down and speaking with local

Above – Massage and nutrition therapist Vera Krizova says that being consistent is the key to permanent weight loss.

users and sellers, I was given little doubt that they can create major results. The Isagenix nutritional cleansing programme launched in Arizona in 2002,

wormed its way into Instagram feeds and kitchens across the globe – and has recently made its way to Ashburton through people like Danielle and Ben Payne. The couple have dropped a combined 30kg by following the unconventional meal plans and drinking the branded shakes for two years. Isagenix has helped them in ways that other high profile food plans and challenges couldn’t – in a sustainable, practical manner – they explained. It doesn’t sound easy, given that they swap breakfast and lunches for shakes and spend other days fasting entirely, with only 15-calorie scooby snacks and cleanse drinks to indulge in. Presumably doubly tricky while bringing up two children and, in Ben’s case, travelling for work and often dining out. But Danielle told me they make it work because Isagenix works for them. “I used to wake up with headaches and tiredness, but now I actually have energy, and it isn’t just something I get from the jug in the morning,” she said. Ben explained this effect further with reference to an orange. Scientific studies

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Left – Charmaine McKay has lost 9kg after using a 30-day detox and skipping dairy, sugar, gluten and soy. Danielle and Ben Payne are sold on Isagenix.



show that thanks to soil deprivation, fruit now contains significantly less vitamins than 50 years ago, he said and Isagenix is a way around that. “I like eating food but now I can’t do without the shakes. They just fill you up, give you what you need for the day,” Ben said. You don’t need to battle it out at the gym while taking Isagenix – but you might be more inclined to move with the added energy, he said. Ben and Danielle instantly and unanimously agree they would recommend Isagenix to anyone. Meanwhile, Arbonne products are also being sold via consultants in Ashburton. Arbonne products range from herbal teas to protein shakes to energy fizz sticks, a one-week body cleanse challenge and a 30-day detox. Arbonne consultant Charmaine McKay began using her own products in a bid to shift the weight she’d “piled on” since becoming pregnant, suffering an injury and quitting smoking. Like Ben and Danielle she’d found short term success with other programmes – then watched with despair as the pounds returned with a vengeance. Taking the Arbonne 30-day detox – skipping the dairy, sugar, gluten or soy – was what finally stopped her feeling so sluggish or struggling to fit her clothes, she said.

She’s now nine kilograms lighter than she was. “I found the sugar the hardest to get rid of and it really limited what to buy as it’s in most things. And the first few days I had headaches,” Charmaine said. “But after that the benefits have been nothing short of amazing with weight loss … healthy skin, more energy, extremely better mood … the list goes on and on.” I asked the local experts why they thought such nutritional cleanse diets work so well for people like Danielle, Ben and Charmaine, yet not for the other more scathing reviewers I’d seen online. The major appeal to some people, nutritionist Vera explained, is that the detailed instructions on what you can and can’t do and exactly what you should be eating and drinking at certain times. “They simply follow these guidelines and know when they slip off the routine or misguide themselves,” she said. In the case of Arbonne and Isagenix, where meals are replaced with shakes, she said people inevitably find themselves consuming fewer calories than they are using each day – which leads to weight loss. But Vera warns of one downfall – “they won’t actually teach you anything about a balanced diet or healthy eating”. If you decide to stop following the plan or programme, you may not have any knowledge


on how to keep your weight down and can drift into bad eating habits once again. “If they don’t work for you it’s because you’re not completely honest with yourself,” Figure Fitness’ Monique said. “You haven’t 100 per cent adhered to the programme or 100 per cent committed to the duration of the programme long enough to see results.” continued P9

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From P7

Bariatric surgery


hen diets, exercise and specialist products fail – there’s one weight-loss option that boasts a near 100 per cent success rate. Bariatric surgery is offered by public health boards around New Zealand to those with a body mass index indicating they are severely or morbidly obese, or it can be undertaken privately for costs upward of $18,000. There are three main options: Gastric sleeve surgery (where four-fifths of the outer stomach are removed to turn it into a narrow tube), gastric bypass surgery (where food is made to bypass the stomach and part of the small intestine) and gastric banding (where a small band is placed around the top of the stomach to reduce feelings of hunger). Twenty-five-year-old Southbridge farmer Ally Rutten undertook gastric banding surgery in February last year in the dream of just being able to do the “things that skinny people can do”. At 142.9kg she was unable to play squash, unable to work as a farmer and was visiting the doctor at least twice a week. After going under the knife she’s knocked nearly 70kg off in less than 18 months and says all her health problems and limitations have simply disappeared. However, gastric bands are certainly one of the more drastic weight-loss methods on the market. As well as the cost, they force a massive change to eating habits, which can be a shock to the system for some patients. According to post-op advice from the Auckland Weight Surgery, patients can often only manage a liquid diet for the first two weeks after having a gastric band fitted. They must slowly learn what their new stomach can manage and it’s not until around six weeks after surgery that patients can manage three small, solid food meals a day. But Ally, whose parents helped her look into gastric band options after knowing someone else it worked for, told me she coped better than she thought she would. “I thought I was going to struggle with no potatoes, corn, bread, rice, pasta … but you do not miss this at all. “You are happy with the food that agrees with your stomach.” Ally, who had struggled with her weight since high school, said the gastric band has worked in the long-term way that endless other weight-loss programmes hadn’t. It’s evident she’s thrilled where

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Twentyfive-year-old Southbridge farmer Ally Rutten is rapt after her gastric banding surgery in February last year. PHOTOS SUPPLIED

she is today. She claims she would not be a farmer if it wasn’t for the weight loss and said she now goes for runs at distances she couldn’t even walk two years ago, along with floor exercises, netball games and

practices. You’ve just got to find what weight loss method is right for you, she said. “Some people lose it easier than others and some have to work their arses off to get it.” continued over page

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Above – Figure Fitness’ Monique Rouxel believes that with consistency, persistence, discipline and dedication, anyone can lose weight. PHOTO SUPPLIED



f there’s one thing that Katie heard repeatedly, it’s that many of those who succeeded, only got there after several different approaches and attempts. None gave up in their pursuit for health. None saw their age, background or start-

ing weight as a barrier. And none felt that what they had done was something anyone else couldn’t do. As nutritionist Vera explained, weight loss is a matter of choices and responsibility. “The only person you should be accountable to is yourself, so the only person who can make you keep your promises is you.

“If you’re committed, distraction won’t be an issue,” Monique from Figure Fitness said. “I do 100 per cent believe that what works for one – doesn’t always work for others.  But with consistency, persistence, discipline and dedication, anyone can lose weight.”

Top tips on weight loss “The key to weight loss is the mind! You have to be in the mental state of mind to focus on change of habits. To commit to change and stay with it long enough to allow new habits to form and then allow these habits to become routine and part of your lifestyle.” – Monique Rouxel, Figure Fitness

“Ditch all those energy and soft drinks, juices included, they are unnecessary sources of sugar and calories … and they can keep you from losing weight. “Prep your food. Do not rely on shop-bought or fast-food options, they never will be as good and healthy as you can make your self at home. And, a bit of nutritionist cliché, drink water and eat as many vegetables as you can.” – Vera Krizova Vera Massage & Nutrition

“It doesn’t matter what age you are, no matter how unfit or unhealthy you start off. You can start off slowly and be amazed at what you achieve.” – Stu Phipps, loser of 20kg “You’ve just got to have a goal” – Eamon Hooper, loser of 30kg

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OUT AND ABOUT @ the Methven Craft Fair The annual Methven Craft Fair draws people in from around the South Island. Robyn Hood went along recently to capture some of the faces.

Above – Kelly Stephen and Donna Watson.


Heather Webb.

Above – Mickey Marr.



Left – Ray and Alison Garforth.


Above – Kelsie Ridge (left) and Westlea Clarke-Hill.


Above – Esther Stewart.  050818-RH-004

Above – Joan Undy (left) and Madeleine Smith.


Above – Jo Campbell.


Left – Jim and Anne Conaghan. 050818-RH-009 Right – Valeska Wilson and Emily Wilson, 10.




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Top tips to avoid training overload

huge amount of pain, injury and niggles that happen when you exercise regularly can be avoided and here’s how. One of the biggest causes of pain and injury is training error, often thought of as over-use or overload. This is because your body doesn’t adapt and get stronger or fitter while actually training. Those tissues that were challenged adapt and get stronger over 48 to 72 hours after exercise. Considering that, here is how you can speed up, optimise and help that recovery to reduce the risk of pain and injury:

– Sleep Athletes that sleep six hours on average are a massive two times more likely to get injured compared to eight-hour sleepers. That is the easiest way to halve your injury risk. – Eat Your body burns up heaps of your body’s fuel stores (glycogen) and the re-uptake of this back into your muscles happens in the 30 minutes after exercising. This means carbs within 30 minutes of exercise to replenish is best and you will have more energy for next time! – Rest Not full rest, but relative rest. Due to our body’s adaptation time, it works well to avoid doing the same thing days in a row – most of the time. For example, if you had a big run one day, you could bike or cross train the next day. One proper cheat day


a week though is great for the mind and soul! – Strengthen The more your body can handle, the less chance of it getting overloaded. Makes sense, right? For endurance sports, adding in just two strengthening sessions per week has been shown to improve performance and decrease injury rate. – Stretch After exercise, do some recovery. You can stretch, foam roll, cool down, contrast bath, ice bath or use compression, they are all good strategies and have similar results. The key to all this is that pain is the balance between all the things that are harmful to you (how much you demand of your tissues) and all the things that are good for you (how well you look after your body). Shaun Clark is principal physio and director at PhysioSteps Ashburton and Selwyn and has experience at the Commonwealth Games and World Rugby 7s. The team are experts in musculoskeletal pain and injury rehab.

14 | YOU Magazine


Cancer just part of their lives By Sue Newman

When he was 18 and a sarcoma was found on his arm, Peter Clarke was told he’d be lucky to live to 30. Four cancer episodes later, he’s celebrated his 66th birthday and says he’s looking forward to plenty of good years yet. For Peter and wife Leslee, cancer has always been part of their married life, but it has never defined who they were or dictated what they did. “It doesn’t rule our lives, we do what we want but the only thing it’s changed is that we don’t put things off, we just do things,” Leslee said. That doesn’t mean it’s always easy, but if you’re going through a bit of a bleak patch, then that’s where the team at the Ashburton Cancer Society come into play, she said. In spite of living with cancer for many years, Leslee and Peter only became part of the society’s network two years ago. “It was pride probably that stopped us getting in touch until then, but this time round it just got too hard,” she said. What changed was that the cancers that had previously been on the surface of Peter’s skin moved deeper. What appeared to be another melanoma on his face also involved an area behind his ear. That was two years ago and today thanks to the skill of the surgical team there is little evidence of what was an 11 hour operation. Just the faintest of scars shows where his face was virtually split in two, the growth and 66 lymph nodes (all testing positive for cancer) were removed. His

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face was then rejoined with 110 stitches. Compared to the treatment that followed – dozens of bouts of radiation therapy – the operation was a breeze. And compared to needle biopsies, it was a walk in the park, Peter said. From day one he knew that treatment would be rugged. Because his cancer was on his face and neck, a special protective mask was made. This involved pouring sheets of hot plastic over his head then putting the shape in ice to set it. For each treatment the mask was placed over his head, neck and shoulders. He then lay on a table and the mask was bolted into place. “You’re lying there and you hear the bolts clicking into place. And when the last one clicks its very snug. It’s a bloody drama really,” Peter said. The treatment itself takes about eight minutes, but when you’re lying strapped to a table, unable to even cough, it seems an eternity, he said. “In saying that, the staff were fantastic. If it gets too much you can put your hand up and they’ll stop and they’re always talking to you. I used to think about fishing, you just have to think, it’s not going to take too long.” During those six weeks of treatment Peter’s throat was so sore and swollen his only food was high protein liquids. He lost 12kg and was constantly tired. And during that time, the Cancer Society team provided invaluable support, he said. “They’d pick me up at the gate and drop me off at the door. Those drivers

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understood if you felt tired. It becomes all consuming when you’re doing radiation every day.” With three treatments to go, Peter said, he finally hit the wall, going into a very dark space, “I said I’m not going in there. I’d had 20 something treatments and my skin was burning and hanging off.” With the help of Leslee he worked through that patch and completed his treatment on schedule. During those treatments, Peter formed quite a relationship with his head mask, so much so that it’s earned a name – Wilson – and it lives in the back shed. Looking back over his ongoing cancer episodes Peter said there has been a dramatic change in the attitude of people towards the condition. That first cancer in his youth was viewed as a death sentence by most people. “I remember walking into the Hinds pub and it suddenly became deathly quiet until someone asked, ‘are you alright’.” He had to give up his job and moved in with his grandmother in Christchurch during his three months of radiation treatment. That was hard enough but what was harder was hearing people say “poor old Clarkie, he’s got cancer.” Several bouts of radiation have taken their toll. Peter has leukaemia, his immune system is suppressed and he tires easily. His specialists have told him he’s used a lot of life’s bonus cards. Two weeks ago he underwent another cancer operation, this time for a sarcoma on his hand.

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YOU Magazine | 15


Leslee and Peter Clarke, walking the cancer journey together.

“It started off as a spot on my hand but in eight weeks it was dry and scaly and the size of my thumbnail.” Given his history he didn’t wait – neither did his specialists. The cancer has been removed and he’ll find out next week if he needs more surgery on the site. As a nurse, Leslee said it has been a little easier to understand Peter’s disease, his treatment and its side effects. And she’s often his eyes when it comes to checking his body for lumps and bumps. “We don’t go looking for trouble, we’ll get it checked out if it arrives,” she said. “We’ve both of a mind set that you’re in this bus ride, you can’t stop the bus and get off. You could choose to give up, but you can’t, you have to make the best of each day.” Red hair, fair skin and a work history that includes several outdoor jobs all set Peter up for his date with cancer. “I worked on a farm wearing a towelling hat and stubby shorts and sat on a tractor all day with no sunscreen. “It’s the old Kiwi bloke attitude, she’ll be

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right and it’s killing us, particularly men, young men. If you have got a bump or a lump, get it checked out.” Three out of five of his cancers are sun related. Both Peter and Leslee are happy to share their experiences of living with cancer. “There’s always someone worse off than you, even with what we’ve been through. We’re alive, even if we’ve had a few speed bumps along the way,” Leslee said. And those bumps have included her own health scares – three aneurisms, that specialists warned could have left her unable to talk or walk. They were clipped shortly before Peter’s major head surgery. The couple, both in recovery, battled away on their own, but finally opted to contact the Cancer Society. “We really weren’t aware of what was available, I don’t think many people really are, but they look after the whole family, not just the cancer patient,” Leslee said. Peter has three monthly checks with his oncology and plastics teams and said each

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check reminds him how lucky he is. Once you’re in the system the support is fantastic, you’re part of a team that’s working with you to keep you well, he said. “You go into the wards and it’s the little children that get to me with all their beads. It’s sad to see a four or five-yearold with a whole arm of beads. I fully appreciate my life when I see these young ones getting hammered.” Today Leslee and Peter are still involved with the Cancer Society. Peter attends monthly lunches and they’ll often pop into the Mona Square headquarters to chat to staff. It’s now friendship more than support that keeps them involved. “But when you need them, they’re there. It’s the little things they do, they’re there when you’re having a bad day with baking and soup or just to talk. They’re very good at reading betwen the lines,” Leslee said. As a couple they’re happy to share their story with others, knowing that talking to someone who has been down the same path often makes a huge difference.

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16 | YOU Magazine


Every day is a celebration

By Sue Newman

Brian Bradley gets up each morning and celebrates his life. He knows what it’s like to stare death in the face. He’s come back from the edge and while he might be missing the odd body part, he says there’s plenty of life left to enjoy. When cancer came calling in the Bradley household it shook Margaret and Brian Bradley’s world. Like many couples looking ahead to retirement, the Bradleys were counting their good fortune in reasonable health in spite of their years as smokers. Yes, Margaret had emphysema, but she managed her life within her condition. Their world started to crumble in 2014. Margaret had what she assumed was a routine mammogram. It was anything but. A lump was found and within a short time she had a mastectomy. Brian was her constant support, and surgery over, she recovered and got on with life. But cancer had not finished with the Bradleys. Over time Brian had noticed his voice begin to change. “It got quite raspy but there was no pain so I didn’t really take any notice, but eventually about three times in one week I found myself gasping for breath and I ended up in hospital,” he said. That was in August 2015 and he stepped onto a roller coaster that would see him undergo at least six bouts of surgery over the coming years. “They sent me up to Christchurch

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because they said they had better toys up there to play with. They did a biopsy and I had an operation a laryngectomy.” Brian’s larynx was removed and with it his ability to speak. He also had 70 lymph nodes removed (only one was cancerous), but if that’s what it took to beat cancer, he said he was able to deal with his changed life. There were complications and it was three weeks before he could come home. That was the most stressful part, knowing Margaret would be struggling with emphysema without his assistance, he said. His operation might be behind him, but Brian had to learn to live with a stomach bag, a feeding tube and having to speak by covering an air hole in his throat. That stomach bag remained in place for almost two years and even today he can only eat small amounts of food very slowly. Post op, he went through 30 bouts of radiation and several of chemotherapy. During that time the couple stayed at the Cancer Society’s Daffodil House. And that was a life saver, Brian said. “I just wouldn’t have been able to travel up and back every day so we came home on a Friday and went back up there on a Sunday.” Just when life looked as though it had turned a corner, Margaret’s condition worsened. She died in October 2016. One month later Brian’s specialist found a lump in his mouth. “I had it removed and it turned out to be cancer. But it gets better. They also told

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me I had lung cancer and In January 2017 I had half my lung removed. As far as I know they got it all.” The operation did not go well and Brian ended up spending three months in hospital. “That took a bit of getting over, but things are about as normal now as they can be,” he said. Brian knows he’s had a rough few years but said he’s still positive about life. “If you think you’re bad, go for a walk through some of the wards in Christchurch Hospital. That will give you a dose of reality.” He’s 65, has a two and a half-year-old grandson, Jethro, and counts himself lucky. He’s escaped the worst side effects of radiation treatment – often the treatment that keeps on giving for years – and as far as he knows, he’s cancer free. “Things are now about as normal as they can be. You just go on, you have no choice, I certainly wasn’t going to give up,” Brian said. He doesn’t look back and ask ...”what if he hadn’t smoked, what if he’d caught the cancer earlier”. There’s no future in that, he said. He’s now comfortable talking in public but says he still struggles with telephone conversations. “I did feel a bit self conscious to start with though. When I came home Margaret would sit and talk to me and make me talk. I had to learn to communicate again.” And he has to be careful around water and dust as the opening in his neck is a direct line into his lungs.

Jon Bayleys

Fee Bayleys

YOU Magazine | 17


Cancer survivor Brian Bradley and friend Woody relaxing at home.

There were two big players that made his cancer journey easier – the public health system and the team at the Ashburton Cancer Society, Brian said. “The health system is absolutely marvellous, I couldn’t fault it and the Cancer Society, those girls down there are absolutely marvellous. They’ve been so kind to me. Whenever I go down there I feel so much better when I walk out the door. I can’t praise them enough.”

Phodiso Dentistry on Parkside


And the willingness of friends to drive him to appointments and to be there if needed, made a huge difference, he said. “I never like asking for help but you find you need to, you need to accept it.” Today Brian admits he gets quite tired if he pushes his body too hard, but that doesn’t stop him going to the RSA and taking part in polytech cooking classes and just getting on with the business of living. He knows his smoking probably

Kevan Dentistry on Parkside

Arun Dentistry on Parkside

contributed to his condition. No one has said as much, but it’s a no-brainer really, he said. He’s put his hand up to talk to anyone going through a similar cancer event. Talking and knowledge help, he said. “I consider I’ve been lucky, I’m alive. The way I feel is that there’ll always be someone worse off than me. I try to keep positive and to have people around me who are positive.”

Graham G & D Russell Builders Ltd

Tony Lochlea Lifestyle Resort

18 | YOU Magazine


About the Cancer Society

Today, 60 New Zealanders will hear the stark and shocking words: “You have cancer”. As they come to grips with the diagnosis and embark on a journey through treatment, the Cancer Society is there every step of the way to guide and support. With a mantra that “no one should face cancer alone”, they have led the fight against the disease for more than 80 years, providing much-needed advocacy, research and care.

The Cancer Society aims to reduce the incidence and impact of cancer. Its objectives include:

• Supporting and funding research within New Zealand into cancer prevention, treatment and cure of cancer • Providing supportive care and information to people affected by cancer, their families/whānau and carers • Promoting education about cancer for health professionals and publicising progress made in research and treatment • Delivering health promotion programmes focusing on cancer prevention • Leading advocacy across the cancer continuum • Working collaboratively with organisations who share similar goals to the Cancer Society The Cancer Society can help people get to medical appointments, or provide accommodation if they live far away from hospital. Specialist nurses can support those diagnosed with cancer through treatment and answer any questions – big or small.

Mark Goldmark

Karen Auto Super Shoppe

Des Des Millar Construction

E & S Gorman Thai Chilli

Steph Robert Harris Cafe Ashburton

YOU Magazine | 19


Daffodil Day

The Cancer Society’s most important annual fundraiser has become a symbol of hope for the one in three New Zealanders affected by cancer. Held on the last Friday of August each year, money raised from Daffodil Day stays in the region where it was donated. It is used to support patients with cancer and their families, fund breakthrough cancer research and help reduce the incidence of cancer for our children and grandchildren. Since 1990, this iconic event has inspired people to come together and support the Cancer Society’s work. As well as providing an opportunity to raise awareness of

cancer in New Zealand, your donations go towards vital scientific research into the causes and treatment of all types of cancer, as well as providing a wide range of support services, education and awareness campaigns and programmes for people affected by cancer in your area. Whether it’s buying daffodils or donating to our street collectors, purchasing merchandise, or making a donation by text, phone or online, every gift counts. The good work is also reliant on the

thousands of volunteers who take to the streets each Daffodil Day to collect money for the Cancer Society. If you have a few hours to spare, and would like to make a difference for people living with cancer, visit www.daffodilday. org.nz to find out how to volunteer or fundraise at your school, workplace or at home. www.daffodilday.org.nz

Bob Health 2000

Donna Terrace View Retirement Village

Corner John & McLean Streets


Automotive Diagnostics & Servicing

Richard Begbie Plumbing & Gasfitting

Don A1 Lawns & Garden Ltd

Ron House Of Hearing Ltd

Alan Neumanns Tyres

Shane Inside Out Property Services

Kay Ashburton Engravers & Etchers

Kay Donald Love Contracting

20 | YOU Magazine


Reducing risk

Alcohol and cancer

Drinking alcohol increases the risk of developing cancers of the mouth, upper throat, voice-box, food-pipe, bowel, liver and breast (in women). Also, there is some evidence that alcohol increases the risk of stomach and pancreatic cancer. If you combine smoking with drinking, your risk of cancer will increase signiďŹ cantly. Cancer Society recommends you limit alcohol intake, or not drink alcohol if you want to reduce your risk of developing cancer. Young people are urged not to drink alcohol or delay drinking alcohol for as long as possible if they choose to drink; and that Government and councils introduce policies that meaningfully reduce the amount of alcohol available and the amount of alcohol advertising.

Nutrition and physical activity

What we eat and drink may cause about 30 per cent of cancers in industrialised countries. There is convincing evidence that being overweight or obese increases the risk of developing some of the most common cancers; and that being regularly physically active (being active everyday) reduces the risk of developing some of the most common cancers. It is likely that eating more fruit and vegetables will reduce the risk of developing some cancers. Choose plenty of vegetables and fruits in a variety of colours every day. The guidelines for reducing cancer risk are the same as guidelines for cancer survivors, cardiovascular disease prevention, diabetes prevention as well as general good health. No particular foods or eating patterns are guaranteed to prevent cancer; however, some foods and eating patterns can reduce your risk.

Smoking and cancer

Smoking is a cause of cancer in many parts of the body and causes the death of 5000 New Zealanders each year. Half of all regular smokers die early from a smoking-related disease. Smoking increases the risk of getting cancer, with the Cancer Society stating that the link between smoking and cancer is clear after years of research both here in New Zealand, and internationally.

Sharon Westpac Ashburton

Manny Sims Bakery

Hamish Survus

Maurice KPMG Ashburton

Grant Grant Hood Contracting


Sue Lemacon

Ton and his team Miyabi Restaurant

Marg Lifestyle Motor Homes

The Tutoring Centre

Gluyas Motors

YOU Magazine | 21


In need of help?

Sun Protection SunSmart

Skin cancer is the most commonly diagnosed cancer in New Zealand. Melanoma is the most serious type, and our rates are amongst the highest in the world. Skin cancer is largely preventable. More than 90 per cent of all skin cancer cases are attributed to excess sun exposure. The Cancer Society encourages all New Zealanders to be SunSmart and to ‘slip, slop, slap and wrap’.

When to be SunSmart

It’s important to be SunSmart in the months between September and April, especially between the hours of 10am to 4pm when UV radiation levels are very high. Sun protection should also be used throughout the year when at high altitudes or near highly reflective surfaces, such as snow or water. People with a history of skin cancer, sun damage or those taking medicines that make them sensitive to the sun should use sun protection all year round.

Debra Panelcraft Auto Restoration

Chantelle 24 Catering Co

Support services

A range of support services for people with cancer and their families/whānau and caregivers.

Advice on healthy living

A range of programmes and activities aimed at reducing the incidence of cancer by advocating for public health policy, creating supportive environments, strengthening community action, developing personal skills and reorienting health services.

Research funding

The society provides financial support for scientific and social and behavioural research into the prevention, causes and treatment of cancer.

Billy Ashburton Joinery

FF Instrumentation Ltd


Donations, bequests, and fundraising events such as Daffodil Day and Relay For Life, provide funding for the work we do.


The invaluable time and support given by our volunteers enables the society to provide its wide range of services and activities.

Information services

A range of booklets, leaflets, tapes, information sheets, videos, DVDs and books, in addition to an online directory of cancer information providers and their resources is available.

Martin Bennett Hydraulics

Donna DAM Doors and More

Tee-Jae Speight’s Ale House Ashburton

Chris Southern Woods Nursery

Niki-Jade Fairdinkum ProShed

Carmen Ashburton Guardian

22 | YOU Magazine

Fashion we love DENIM DEN Ketz-ke Bubble short $95 Measure top $159

SPARROWS Sienna Print gown $549

DENIM DEN Ketz-ke Blend Tee $145

SPARROWS Lazzaro Silk Top $259

SPARROWS Siren Sleeveless Flare Dress $129

DENIM DEN Ketz-ke - Heavenly dress $198

STYLE FOOTWEAR Urban Blue Denim by Ziera $179.95

STYLE FOOTWEAR Kitty Tuscany Pink Patent by Ziera $239.95

STYLE FOOTWEAR Amani NavyCream by Ziera $249.95

Denim Den 248 East Street Ashburton


176 East Street, Ashburton www.sparrows.co.nz

Style Footwear

177 Burnett Street, Ashburton facebook.com/stylefootwearashburton www.stylefootwear.co.nz

YOU Magazine | 23

Fashion we love

CHICAGO JOES Flicker Top $69.99 Timeless Short $89.99

CHICAGO JOES Linen Slip Dress $99.99

CHICAGO JOES Kendra Dress $69.99


LADIES FASHION BOUTIQUE SHOP CANTERBURY Nighty Givoni nite wear Was $88 now $51


STEPPING OUT Rollie Derby Cage Coral marble $199.90

STEPPING OUT Zinda Zeuss Was $329 now $165

Stepping Out

194 East Street, Ashburton www.steppingout.co.nz

Chicago Joes

The Arcade Tancred Street, Ashburton

Shop Canterbury

26 Tancred Street, Ashburton www.shopcanterburyashburton.co.nz

24 | YOU Magazine


What’s all the fuss about raw?

ou may be noticing in cafes and restaurants around you, more and more emphasis on the availability of raw food dishes, smoothies, slices and desserts as food options that are also gluten-free, dairy-free, and refined sugar-free. If it isn’t your style of eating, it can make you wonder what all the fuss is about. Is it really any more beneficial to your health? And is it a way of eating that you should be adapting your daily food intake to, to include more of these foods in your eating regime. Raw food eating includes foods that exist in their whole, natural state and not really interfered with by man, so not refined, or chemically processed. Food is not cooked above 48°C, as raw food proponents believe cooking destroys many nutrients and can potentially form harmful chemicals in the food. Raw foods that can be eaten this way are fresh fruits, vegetables, nuts and seeds, sprouted grains and legumes, sea vegetables, fermented foods, cold-pressed oils and cacoa powder. Some raw meats are included. And foods that are not eaten are cooked meats and milk, and some milk products. Some raw meat can harbour bacteria that is often destroyed through the cooking process, so that is something to be careful of. The rationale is that high temperatures can destroy some of the natural enzymes found in food and we need these enzymes for digestion. Even though we produce enzymes, the

NATURALLY YOU with Jane Logie

body then compensates and produces more of its own enzymes, hence exhausting its energy. Up to 80 per cent of nutrients can be lost through the cooking process and the structure of the foods is altered, with the belief that the food is not as beneficial to your health. Avoidance of processed foods is part of this eating regime. The raw food diet is high in fibre and rich in vitamins, minerals and antioxidants. It allows for a higher intake of nutrients such as folate and vitamin C, as these nutrients are considered to be heat sensitive. There are nutrients, such as beta-carotene and lycopene found in carrots and tomatoes, that are released through the cooking of these foods. The raw diet is also found to be lower in calories and will help to promote weight loss. The down sides to this type of eating regime is that it is low in protein. Obtaining a good combination of the important essential amino acids can be difficult. It can also be hard to get the right intake of vitamins such as B12 and minerals like iron. But, in general, there are a number of health advocates throughout the world that have adopted this style of eating and they have reported great improvements in health and an added bonus appears to be that they report looking and feeling a lot younger. It may seem an extreme a way of eating,

but for those with a variety of health issues, slowly including more raw foods into your everyday life could help. Maybe going 100 per cent raw could be a bit much, but try by increasing more of these food types on a daily basis. It may help you to feel a more healthier you. Summer is an easy time of year to include this eating approach more often with the availability of salad foods and an abundance of fresh fruits to choose from. Eating raw fruit and vegetables is a great way to achieve your recommended daily intake and packs your diet with the much-needed vitamins, minerals and fibre. Including more vegetable juices, fruit smoothies, raw salads, raw slices, raw vegetables and fruits can actually do wonders to your energy levels, skin, hair, brain function, blood sugar levels, endocrine system, blood pressure, circulation, digestive function and immunity, to name a few health benefits. It doesn’t mean you need to throw out the oven and stove just yet, but rather create a better balance in the foods that you are consuming on a daily basis and looking at possible changes to get more nutrition into your diet. In return you may notice you have increased energy levels and more of a bounce in your day. Food for thought: Hippocrates stated – Let food be thy medicine and thy medicine be thy food. With the compliments of Jane Logie, a medicinal herbalist, clinical nutritionist and chef from Methven

YOU Magazine | 25

This raw peppermint slice is rich, so only a small slice is needed. 


Raw peppermint slice This is a fusion of nuts, fruit, coconut, honey and spinach that at the end resembles the flavour of the original peppermint slice. Only a small slice is needed to get the taste and satisfaction required. A healthy sweet option that is dairy and gluten-free. Cocoa powder was used in this recipe, but cacoa powder can be used instead. Base 1 1/2 C whole almonds 3/4 C dates (soaked 5 mins in boiling water) 3T cocoa (Dutch processed) or cacoa powder 2T date juice (squeezed from soaked dates) Filling 1 1/2 C raw cashews (pre-soaked one hour by covering with hot, not boiling, water) 1/2 C dessicated coconut 1/4 C runny honey

1/4 t peppermint extract 1C packed baby spinach, finely blitzed Topping 1/2 C cocoa powder 3T boiling water 4T honey 3T melted coconut oil

Base – Measure out all your ingredients for this recipe and set aside. – In your food processor blend the almonds until they resemble a fine crumb. Once the dates have soaked, drain them (setting aside date juice) and then chop them into a pulp. – Add to food processor the chopped dates, date juice and cocoa powder, pulse until blended together. Press the base into a square glass dish or any small slice pan (20cm by 20cm). Place in fridge to set. Filling

– Drain the soaked cashews and place in clean food processor and blend until smooth. Add the coconut, warmed runny honey, peppermint extract, and spinach and blitz until blended through. – Spread the filling evenly on top of the base. Place back into the fridge to set. Topping – Place the measured cocoa in a bowl, add 3T of boiling water and stir until smooth. Add in the warmed honey and melted coconut oil. Stir through until smooth. Use another tablespoon of boiling water if required. Then evenly spread across the filling and place back in the fridge to set. – Cut into small slices when required. Can also be kept and stored in the freezer or the fridge. – As the ingredients can be quite expensive for this sweet treat, only a small slice is needed to be satisfying.

26 | YOU Magazine


From Russia with love

As promised last month here is part two of my journey on the Trans Mongolian Rail Journey. Ulaanbaatar is the largest and capital city of Mongolia. It is located in the Tuul River Valley and borders the Bodg Khan Uul National Park. The city has a vibrant conjunction of traditional and 21st century lifestyles. We attended a local Mongolian cultural show where we enjoyed listening to traditional musical instruments and the unique Mongolian throat singing. The following morning, we headed out to the national park to stay in the Alungoo Ger Camp. Our gers had private bathrooms and were comfortable, however we did have the opportunity to visit a family in a very traditional ger and experienced their local food and drink. The national park is so peaceful and just a beautiful area. On our way, back into the city we visited the 40m high statue and museum of Genghis Khan. Genghis Khan was the founder and first Great Khan of the Mongol Empire. He came to power by uniting many of the nomadic tribes of Northeast Asia. Back on the train to head into Russia, we disembarked in Irkutsk and headed

Maxine at the lookout point over Lake Baikal.

out of the city to Listvyanka for two nights where we stayed on the shores of Lake Baikal in a traditional Russian guest house. Lake Baikal is an ancient, massive lake in the mountainous Russian region of Siberia. Considered the deepest lake in the world, it is circled by a network of hiking paths called the Great Baikal Trail. On the hills around Listvynaka you can head up the mountain on a chairlift (this area is a skifield in the winter). Once at the top of the mountain the view over Baikal is amazing, we were very lucky and had a pretty clear day. We headed on down the mountain back into the township and visited the Limnological Museum on the shores of Lake Baikal. This place is an absolute must as it explains the history of the area and Lake Baikal in great depth. Lake Baikal is popular with wildlife spot-

Ger camp.

ters and in the winter skiers, ice-skaters and dog sledders. This was our last stop on this amazing journey and on our way back to Irkutsk to head to the airport for the journey home we stopped the Shamanism region. The Buryat people of this region live a way of life of ancient healing. We experienced their hospitality with their local dance, singing and musical instruments. There is a strong Buddhist influence in this area. We met the Sharman whose Shamanistic powers are passed on from generation to generation. My journey only touched on Russia so I now have this on my bucket list to return and see more of this fascinating country in the not too distant future. Advertising feature

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YOU Magazine | 27

OUT AND ABOUT @ Jennian Homes At a recent Jennian Homes midwinter meet and greet night, the Guardian’s Emma Jaillet-Godin was on hand with a camera to shoot from the lip

Above (from left) – Sarah Prendergast, Kyie Nitcol, Sue Prendergast, Toni King and Sarah Prendergast. Left – Jarrod Ross, Clark McCleod and Dwayne Prendergast.

Above (from left) – Jack Foster, Kate Moses and Pat McCelland.

Above (from left) Mark Scammell, Chleone Emery, Karen Banks and John Tull.

Above (from left) – Billy Nolan, Paul Summerfield and Sue Prendergast. Left – Paddy Strange, Trevor Emery, Waspy Banks, Paul Summerfield and Michelle Strange.

Right – Michelle Strange, Kate Moses, Paul Jenkins, Dwayne Prendergast and Sue Prendergast.


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28 | YOU Magazine

How to survive an office Christmas


It’s a recipe for disaster: mixing holiday stress with booze and your boss. If you want to arrive at work on Monday free of hazy, mortifying memories and sniggering colleagues, here are our top tips for surviving your office Christmas party.

1. Don’t talk shop

It may be the obvious topic of conversation, but discussing work issues is not advisable. Nor is deciding to bring up job opportunities, bonuses or raises.

2. Mind the dodgy comments The music, the free drinks, the strange morphing of colleagues into “besties” – it’s easy to get confused in such a setting and easy to say something you wouldn’t usually. TriNet director of human capital services Jackie Breslin tells Business Insider: “Give a compliment that is appropriate and won’t make a co-worker uncomfortable”. A fair number of workplace complaints

regarding inappropriate conduct have an origin at the company holiday party. 3. Don’t twerk. Don’t dab Miley’s over twerking, you should be too. And dabbing? Keep it to yourself. 4. Don’t try and take the party somewhere else afterwards Before you decide to hitch a ride to Christchurch with Mike from accounts, remind yourself how awkward you felt making small talk with him two hours earlier. It will be even worse on Monday. 5. Don’t do shots Sure, it feels like a swift way to smooth the awkward banter, but it will end badly. We promise.

We do amazing

Christmas Catering! BOOK NOW! Cater - Great Food... Great Service and Presentation Phone 03 307 2278 or 0274 326 047 | www.allfedup.co.nz



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We cater for evening dining, casual lunches or private formal dinners. Design a menu to your needs. The Oaks of Darfield 2171 Clintons Rd, Darfield

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Christmas Functions Somerset House, Burnett Street, Ashburton

Phone 03 307 5899 www.somersetgrocer.co.nz

YOU Magazine | 29

Join the zany crew this Christmas CHRISTMAS FEATURE

Become a ‘detective’ when you join the zany crew this Christmas and trip back to 1983 as your group try to solve the murder of movie producer Bernie Weinstein. But beware, there are numerous distractions along the way as you try to solve this dastardly deed, including the many delights served at Hawaiian Mike’s Margarita Bar! Many visitors claim it’s the best work event they’ve ever been to. This year your crew can make the same claims once they’ve experienced the hilarious show, a three course dinner and haunted tram ride. Visit our Facebook page to see the glowing reviews, we have an incredibly high rating average of 4.9 stars!

Our show is a comedy based murder mystery where we supply all the suspects, props and theme. You just supply the audience (preferably in 80s’ attire) and ready to experience the most interactive comedy show in the history of homicide! During the Christmas season we have shows scheduled up to four nights per week.

Guests arrive between 6pm to 6.30pm and the show finishes around 10.30pm, so it’s the complete night out. The Christmas season begins Friday, November 2 and runs until Saturday, December 22. Our fully themed venue is situated inside Ferrymead Heritage Park, Christchurch. Don’t miss out, book now! “Great entertainment, good food, just a great fun night out” – Michelle Tonkin. “Great fun, great idea for a social club event. Loads of laughs, tons of food and enough mystery to keep you guessing till the end” – Chevy Rendell.

Advertising feature

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30 | YOU Magazine


Perfect venue

Whether it’s a seasonal catchup with friends, a thank you for staff, a conference, wedding, 21st or even a party at home – we’ve got you covered. With a seating capacity of up to 120 for dining and licensed for up to 300 people, Samuel’s Summit offers the perfect venue, no matter if you require a formal sit-down dinner or an opportunity to dance the night away with live music.

We can accommodate larger numbers by using our permanent marquee which adjoins Samuels Summit. With a 5m x 4m removable staging, we can set the space to suit most occasions. We can also provide accommodation for up to 50 people utilising both of our beautiful historic venues. Advertising feature

Book your place here Do you want your Christmas party organised for you? Christmas at the Races has you covered! Whatever your group’s size, budget or style, there’s something to keep the whole team happy at one of the nine events in Canterbury. Our all-inclusive packages offer live entertainment, thrilling racing action and food & drink at a unique venue.

These packages always sell out fast, so don’t miss out on your best Christmas party ever! Enquire now at www.theraces.co.nz and go in the draw to win a Nespresso Lattissima Touch coffee machine for the office. Don’t miss out, book your place here! Advertising feature

SAMUEL’S SUMMIT BAR & VENUE @ THE BLUE PUB METHVEN Do you have a small group, a few friends or a work party to organise this Christmas? Celebrate the end of year in style with a party at our place. Buffet, plated & spit roast options. Enquire now!

Phone 03 302 8046 | www.thebluepub.com/functions-catering

Book your Christmas party here theraces.co.nz


YOU Magazine | 31

Luxurious facilities

Internationally regarded as a destination venue, Terrace Downs is preparing for a busy Christmas season. The resort’s luxurious facilities are located amidst the rugged beauty of the South Island high country. From the azure waters of the Rakaia River to the tapestry of colours created by the surrounding plains, this is truly a breath-taking part of the world. New general manager, Simon Harper said bookings are beginning to come in for the festive season, and it was something he was excited about. The venue was one which was popular for weddings and conferences, and the growing market of Christmas functions.

The venue’s elegant Hunter’s Restaurant caters for up to 100 guests with grand décor encompassing a large open fire, leather sofas and warm natural tones enhance the special dining location, where chefs present a flavoursome menu, drawing their inspiration from the surrounding environs. For those wanting to come out just for the evening, Terrace Downs is highly accessible, being just a 30 minute drive from Methven. For those wanting to extend their Christmas function, Terrace Downs offers a choice of two deluxe accommodation options. Villa suites are spacious, self-contained units which range from one to three-bed-


rooms, featuring luxurious beds and a raised spa bath. Chalets are separate four and seven bedroom houses spread out among the front nine holes of the Terrace Downs golf course. The spectacular 18-hole golf course and its lakes are beneath the venue’s restaurant and café, stretching out towards Mt Hutt. Other activities on offer at the resort include archery, clay pigeon shooting, horse-riding and heli hiking. “It’s an exciting time of year, preparing for the festive season and I am looking forward to meeting more of our local guests and members over the coming months,” Harper said. Advertising feature



The options are ENDLESS!

Enquire now... Call 03 318 6943 or email events@terracedowns.co.nz

Through the eyes of the betrayer, Judas Iscariot, Jesus Christ Superstar tells the story of the last days of the man he once loved and admired. Through Judas’ eyes, the very human soul beneath the divine icon is bared – troubled, doubting, loving and scared.


WRITTEN BY Andrew Lloyd Webber & Tim Rice DIRECTED BY Stephen Robertson MUSICAL DIRECTION BY Richard Marrett

24 NOV 2018 TO 19 JAN 2019 SE A SON SPONSOR


“Andrew Lloyd Webber and Tim Rice invented the rock opera with Jesus Christ Superstar – and it hasn’t been done better since,” says The Court Theatre’s Artistic Director, Ross Gumbley. “Jesus Christ Superstar is a masterpiece. It has that fantastic, soaring 1970s rock-sound and we’re going to honour that sound by giving the whole production a ‘70s vibe. We can’t wait to bring it to theatre and rock it!” Nominated for 8 Tony Awards and 7 Olivier Awards over its almost 50 year history, this spectacular musical shouldn’t be missed. Book your tickets now by visiting CourtTheatre.org.nz or contacting bookings@courttheatre.org.nz to enquire about group discounts.



Andrew Lloyd Webber and Tim Rice’s iconic rockopera is being revived at The Court Theatre this summer, complete with a soundtrack as devastatingly powerful as the first time it hit the stage.


™ © 1 9 9 6 T H E R E A L LY U S E F U L G R O U P L I M I T E D . B Y A R R A N G E M E N T W I T H O R I G I N ™ T H E AT R I C A L O N B E H A L F O F T H E R E A L LY U S E F U L G R O U P L I M I T E D .

YOU Magazine | 33



Take the pressure off and get your Christmas event entertainment sorted early. The Court Jesters live and breathe comedy and are taking bookings now for your Christmas functions. Whether you’re looking for the real deal (a visit from Santa Claus) or something a little bit naughty (Bad Santa, slacking off from Christmas prep), The Court Jesters have just the thing to bring the magic to your Christmas events.


NAUGHTe siYlly season?

ing tire d of th y for A lready fe el imate remed lt u e th : ta an C all in Bad S ed and wildly e. O verwork gu ti fa as m st Chri ky, hilarious S anta is chee ad B e, at ri p r your inappro ature guest fo fe ct fe er p e and th ty. Christmas par




c, interactive is an authenti s u la C ta an legend – O ur S the Christmas of t en tm ac on b eard. re-en r with a stickto ac ad b a e and not just igned costum es d lly fu ti u l the With a b ea Claus will stea ta an S s, ve el g ent. accompanyin Christmas ev show at your


The Set is the perfect way to entertain at your Christmas event without calling the North Pole. The Set is The Court Jesters’ most requested product: an improvised comedy show tailored to your events and guests.

For more information and to talk to our team about available options, contact The Court Jesters.


34 | YOU Magazine


Mixing business with pleasure is our business



Brinkley Resort.

Brinkley Resort is a high country self-contained accommodation style resort and conference centre situated in the alpine heartland village of Methven at the foothills of majestic Mt Hutt. With our stunning gardens and the unbeatable backdrop of the Southern Alps, we are well known as one of Canterbury’s leading venues for conferences and weddings but we also cater for training seminars, product launches, anniversaries and family reunions. In fact any corporate function or social celebration. But conferences and weddings are our specialty. We will meet the needs of your next meeting, convention, product launch or incentive. Our modern convention centre hosts from 10 to 200 delegates with state-of-the-art technical equipment, full in-house conference support, on site catering and only one hour away from Christchurch airport. Mt Hutt ’s Brinkley Resort is


the ideal venue for your next function or seminar. Our conference facility is designed to achieve results supporting up to 120 delegates boardroom style, 150 theatre style or our centre can be subdivided into three separate rooms with the use of sound proof partitions. The conference area has under floor heating, air extractors with cross-flow ventilation, outdoor courtyards with breakout areas. Our technical equipment includes electronic whiteboards, a superb sound system with wireless microphone, electronic drop-down screens, data projector for hire, lectern, static whiteboards, flipcharts and a facsimile and photocopying service. Book your next Christmas function at Brinkley Resort. Check out our website www.brinkleyresort.co.nz for further information. Advertising feature

1. Complimentary venue hire 2. Complimentary Christmas cocktail on arrival 3. Lucky door prize to the value of $300 for one lucky guest* 4. Late checkout and stay 2 nights for the price of one for all guests 5. Complimentary use of outdoor spa pools, tennis court chip and putt green and bocce court *Minimum 25 guests for bookings

MENU OPTIONS We offer a selection of Christmas packages to suit those looking for a small celebratory Christmas feast or those looking for a large office function.

TRAVELLING FROM ASHBURTON? We can provide return travel from Ashburton from just $25 pp, minimum numbers apply. Please contact us for menu and booking details.

43 Barkers Rd, Methven 03 302 8885 info@brinkleyresort.co.nz


YOU Magazine | 35

Christmas is coming

Christmas is coming much faster than we would like and now is the time to start planning and booking your end of year Christmas party. At The Lake House we have the perfect venue for your function. Located on the edge of the beautiful and serene Lake Hood, The Lake House restaurant, bar and venue can cater to all your function needs. This year we have a lineup of bands and theme nights for you to enjoy. On Friday, November 23 and Saturday, December 8 we will host a band and Christmas buffet night. We have a new chef and a beautiful lineup for the buffet with turkey, ham, meats,

delicious summer salads and a divine dessert buffet. We will be hiring in a casino company and providing a brilliant night of entertainment and fun for everyone another evening. Plus we have several beach themed parties lined up with barbecues, volleyball, bands and a special cocktail bar. We will have courtesy buses available for your return journey for every function booked in November and December. There are numerous private rooms and function areas at The Lake House. The main restaurant will seat up to 100 and our galley boardroom will seat up to 30. There is also a private room for up to


20 and a covered cocktail bar for up to 30. Plus our outside stunning alfresco main deck can cater up to 100 for drinks and canapes. Or take over the whole place. We will have lots of theming with Christmas trees, tinsel, Christmas lights and table decorations galore. We love to add that special touch and with thousands of functions under our belt our team are second to none in experience. Ask us how we can make your 2018 end of year function, the best yet. For more information call us on 03 302 6064 or email info@lakehouselakehood.co.nz Advertising feature

CELEBRATE YOUR END OF YEAR LAKESIDE, THIS CHRISTMAS Buffet and Bands, Casino Nights, Beach Themed Parties or just a beautiful dinner lakeside. No matter how large or small your group, there are so many options for you to choose while enjoying this stunning lakeside location. Courtesy buses provided. Ask us how we can make your 2018 end of year function, the best yet.

Phone 302 6064 Lake Hood Drive, Lake Hood | www.lakehouselakehood.co.nz

36 | YOU Magazine


A forgotten treasure

Mid Canterbury boasts a number of unique attractions and exceptional facilities, but among these is one that is often forgotten, the Hotel Ashburton. Among its many facilities are the hotel’s extensive and beautiful gardens which are maintained and developed by the hotel’s gardener. The gardens are used extensively as the venue for weddings and their beautiful and peaceful setting is enjoyed by hotel guests. The hotel would like to remind the community that these gardens exist and invite members of our community to visit and enjoy them. In addition to our gardens the hotel offers a range of function facilities capable of hosting functions of any size, whether it be a small group or 500 people, we can accommodate your requirements. Over the years of its operation the hotel has hosted a wide variety of functions and offers a wide range of menus as well as the flexibility and experience to meet the individual needs of customers. Fulfilling special requests to make that special occasion all the more special is the standard for the hotel. The Clearwater Restaurant offers our breakfast menu followed by our generous bistro menu from 9.30am to 4.30pm and then after 5pm the Clearwater Restaurant offers fine dining with choices from our newly designed a-la-carte menu. The hotel offers a selection

of accommodation suitable for all types of travellers and requirements. Our 54 rooms are divided into three categories of accommodation. Standard rooms offer an affordable option for those travelling on a budget, while our superior and deluxe rooms offer those little extra touches of quality. All rooms are on the ground floor and we are able to provide wheelchair friendly rooms with accessible bathroom facilities. The Hotel Ashburton is proud to be recognised as environmentally responsible and classified as Qualmark Enviro Bronze. The Turf Bar is our sports bar where there is always a warm

Relax by the pool this welcome from our friendly Christmas. staff and locals. Enjoy the bar’s full gaming and TAB facilities, pool tables, darts and ping-pong. A full bar menu is offered seven days a PHOTO SUPPLIED week from 11am to late and for our guests’ convenience and safety our courtesy van runs Thursday, Friday and SatHotel Ashburton have got Wrap the brigh up urday nights. The Hotel AshburtonWhether is you’re celebrating with Hotel Ashburton h committed to providing the host an event that suits. There a highest standards in service Whether you’r and ensuring that every guest dining, or a relaxed host an aftern event t enjoying any of our facilities is made to feel as if they were dining, o Call today t our only guest. As the hotel moves into a new era of ownership, look forward to what the Hotel Enquire today! Ashburton is going to offer you Enquire today! in the future. 0800 330 880 events@hotelash.co.nz fb.com/HotelA Advertising feature 0800 330 880 events@hotelash.

Wrap up your year with

Take the stress out of Christmas

YOU Magazine | 37

Whether you’re looking for that special end of year function, intimate dining experience, a lively cocktail party, buffet dining, a relaxed barbecue, a delicious dining experience for Christmas Day or you have something else in mind, let the Hotel Ashburton take care of you and your guests.

Christmas We offer acelebrations wide range of function options, menus, ideas and experiences Christmas celeb all wrapped up that can make your end of year or Christmas celebrations Christmas celebration one to remember.



out, contact Paige or David at the Hotel Ashburton (03) 307 8887 or email h decadent dining and festive atmosphere at Hotel Ashburton. events@hotelash.co.nz with your enquiries.

Wrap up your year with decadent dining and festive atmosphere at Hot ideasyear andwith festive atmosphere to ensure your Christmas celebrations are a success. phtyour decadent dining and festive atmosphere at Hotel Ashburton.

Hotel Ashburton have got the bright ideas and festive atmosphere to ensure your Christmas cel

h family, friends or colleagues, Hotel Ashburton and Clearwater Restaurant can have got the brightWhether ideas and festive atmosphere to family, ensure friends your Christmas celebrations are a success. you’re celebrating with or colleagues, Hotel Ashburton and Clearw On Christmas Day, we will once again are plenty of options; a sit down three-course meal, a lively cocktail party, buffet re celebrating withhost family, friends or suits. colleagues, Ashburton and Clearwater can an event that There Hotel are plenty of options; a sit down Restaurant three-course meal, a lively off er a special but decadent menu for noon barbeque. On the big day itself, a special Christmas menu is on offer. that suits. There are plenty of options; a sit down three-course meal, a lively cocktail buffet dining, or a relaxed afternoon barbeque. On the big day itself,party, a special Christmas me

both dinner. or a relaxed afternoon barbeque. On the big day itself,lunch a specialand Christmas menu is on offer. to find out more and to book your Call Christmas today to celebrations. find out more and to book your Christmas celebrations. Call today to find out more and to book your Christmas celebrations. Enquire today!

0800 330 880 events@hotelash.co.nz fb.com/HotelAshburton HotelAsh.co.nz .co.nz fb.com/HotelAshburton HotelAsh.co.nz

Ashburton HotelAsh.co.nz

38| YOU Magazine


This year’s work Christmas party

Are you in charge of looking after this year’s work Christmas party? Look no further than Stonebridge in Geraldine. New owners Adelle and Justine are pulling out all the stops this coming festive seasons to ensure that everyone booking their Christmas party at Stonebridge enjoys a night to remember. We have put together two different events for you to choose from – all you need to do is decide which one best suits your needs and then get in touch with us to book your table. • Enjoy a mouth-watering, completely on trend continuous grazing table in a stunning festively decorated venue while letting loose on the dance floor to the sounds of an amazing live band.

The perfect way for you and your colleagues to unwind and celebrate this holiday season. • For a more formal Christmas party, make the most of the late afternoon sun with bubbles and canapes in our courtyard, followed by a delicious two-course festive buffet before dancing the night away to live music. Prices start at just $49 per person. Dates and tables are limited so don’t delay. For more information or to book a table please email us enquiries@stonebridge. co.nz. Advertising feature

Book before October 19 and mention this advert and go in the draw to WIN one of two $250 bar tabs for your table*. *

Terms and conditions apply.


Christ mas at


The perfect venue for your corporate party this coming holiday season. Join us for an evening of live music, delicious festive food and excellent friendly service. Limited dates and tables available. Prices start at just $49 per person. Get in touch today for more information or to book a table


STONEBRIDGE 842 Winchester Geraldine Road, Geraldine



40| YOU Magazine

Things we love

COLOURPLUS Studded wall mirror $618

COLOURPLUS Rustic grey clock $320

THE ALPACA STORE Passport holders and purses from $25

THE ALPACA STORE Reusable, recyclable takeaway coffee cups - Multiple designs available $18

COLOURPLUS Natural wood tripod lamp $720

THE ALPACA STORE ZERO BAG – long life reusable bag $15 each

HORNCASTLE Mahogany Hall Stand with Drawer $695

HORNCASTLE Originally from Patching’s Saddlery - 150 years old $495 HORNCASTLE Victorian Mahogany sideboard $795 Drapes | Blinds | Wallpaper | Flooring Paint | Giftware| Interior Design

HORNCASTLE ANTIQUES and fine furniture ap.smith@xtra.co.nz 021 228 2761 100 East Street Ashburton Mon - Fri 10am - 4pm

SHOP ONLINE www.hemingway.design

118 Tancred St Ashburton | 03 308 3973 www.colourplus.co.nz

YOU Magazine | 41

HEMINGWAY DESIGN Cushions online from $30

Things we love

HEMINGWAY DESIGN Purses online from $22

HEMINGWAY DESIGN Gorilla artwork online from $295

MACROCRAFT American Oak 1.2m long Hall Table Special $762

MACROCRAFT American Oak Coffee Table 1m long $587

REDMONDS House trained stools or footrests $550 each REDMONDS Andrew Martin Design Fabric Wedgewood Chair $2,299 Cushion $249

REDMONDS Fern lamp in gold $430

MACROCRAFT NZ Pine Wardrobe 1.96m h x 900mm w Special $999

macrocraft 103 SOUTH STREET ASHBURTON 03 308 0417

Mon – Fri 8am-5pm Sat 10-3pm www.macrocraftfurniture.co.nz

To advertise contact Carmen on 03 307 7963 76D Talbot Street, Geraldine Phone: 03 693 7363

42| YOU Magazine


A long, slow cooking

missed the boat as far as getting out the slow cooker is concerned with winter being so placid. Nevertheless, it’s for sure it still has its place in the busy lives we lead these days, so I decided to introduce you to some easy, convenient slow cooker dishes.

4 lamb shanks 2 onions, chopped 6 cloves garlic, crushed 1T fresh ginger, finely grated 1T each ground coriander, turmeric and cumin 1t each white pepper and mixed spice 2C good quality beef stock 1/2 C tomato paste 1 400g can chopped tomatoes 3/4 C unsweetened yoghurt Chopped rind of a preserved lemon 1C dried apricots Fresh coriander to serve

– Preheat oven to 140°C conventional bake. – Brush the shanks with oil and season. Heat a little extra oil in a large frying pan over a high heat. Sear the shanks, two at a time, to brown all over. Set aside in the slow cooker while you are preparing the sauce. – Reduce the heat to medium, add a little more oil to the pan, along with the onion and cook, stirring for 5 minutes to soften. – Add the garlic, ginger, spices and pepper and cook for another 2 minutes. Continue stirring so the spices don’t stick and burn. – Turn up the heat, add the stock and tomato paste, bring to a rapid simmer and scrape all the goodies off the bottom of the pan. Add the tomatoes, yoghurt, preserved lemon (if preserved lemon unavailable just use some lemon zest) and stir.

FOR FOODIES with Marg Brownlie

If you are on your own at home you can freeze whatever is left over into portion sizes and make life a little easier when you

arrive home from work. Who doesn’t like a good lamb shank with mashed potatoes or maybe some couscous. This Moroccan recipe gives the tastebuds a run for their money. It is divine!

Moroccan lamb shanks

– Pour over the shanks, cover and cook in the slow cooker on low for 4 hours. Add the apricots with 1 hour to go. – Gently remove the shanks from the sauce as they should be a little delicate at this stage and set aside covered in foil. If the sauce needs thickening, transfer to a saucepan, add 1/4 cup

water mixed with 2t cornflour and simmer for 5-10 minutes until thickened. – Serve with mashed potato and lots of steamed vegetables or alternatively you can cook up some couscous and jazz it up with some pistachios for texture. – Sprinkle with fresh coriander!

YOU Magazine | 43

Slow cooker vegetable curry

400ml can light coconut milk 3T mild curry paste, eg red curry paste 2t vegetable stock powder 1 red chilli, de-seeded and sliced 1T finely chopped ginger 4 cloves garlic, finely sliced 200g butternut pumpkin (peeled weight), cut into chunks 1 red capsicum, de-seeded and sliced 1 small aubergine, halved and thickly sliced A handful of fresh coriander, roughly chopped 160g frozen peas, defrosted 1 lime, zested and juiced Wholemeal flatbread, to serve

– Put all the ingredients, except the coriander, peas and lime juice, into the slow cooker and stir well. Cover with the lid and chill overnight. – The next day, cook on low for 6 hours until the vegetables are really tender, then stir in the coriander and peas. The heat of the curry should be enough to warm them through. – Add the lime juice and zest and taste for any further seasoning that may be needed. Serve with a wholemeal flatbread.

Slow cooker pork shoulder

2T olive oil 1 1/2 kg piece pork shoulder 250ml white wine 4 bay leaves 1T fennel seeds, fried in a dry frypan until fragrant 1t black peppercorns 1 garlic bulb

– Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. – Brown the pork shoulder on all sides then transfer to a slow cooker. – Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks. – Remove the meat, place on a plate and shred it with two forks. – Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. – Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. – Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

H a n dy hiVnE tto

’t HA Meat doesn re it ’s added fo e b d e n w step be bro er, but it ’s a k o o c w lo s . The to the h the effort rt o w ll e w that ’s e meat will th f o e c a rf su ed caramelised to the finish r u o v a fl h c lend ri flour dredged in t a e m d n A dish. ing will add n w ro b re fo be sauce. body to the

44| YOU Magazine

Slow cooker lemon and peppercorn chicken This chicken dish is so easy and will impress everyone. Rich and creamy and very tasty!

4 boneless chicken breasts (cut in half) 1 1/2 T paprika Salt and pepper 2T butter 4 cloves of garlic, chopped 3/4 C heavy cream 1/4 C grated parmesan 2C baby spinach 1T green peppercorns in brine (rinsed thoroughly) 1C good quality chicken stock Juice of 1 lemon 1/2 t dried thyme

– Heat 1 1/2 T of the butter in a pan and sear the chicken on both sides until golden brown. Should take about 3-4 mins each side. – Remove the chicken and rest in

– –

the slow cooker while you make the sauce. Return the pan to the heat and add the remainder of the butter on a medium heat. Add the garlic and stir regularly for about a minute then add the chicken stock, lemon juice and thyme and reduce for around 7-8 mins. Add the heavy cream and parmesan cheese and simmer on a medium heat until the sauce is a reasonable thick consistency. Remove the pan from the heat and add to the chicken in the slow cooker. Turn the slow cooker on to low for 3 hours. When the time is up, turn the cooker off and add the baby spinach and stir through the mixture. Let rest for 15 mins and serve. This would be perfect served with a potato mash or even rice.

Looking for a change in lifestyle?

Terrace View offers some great living options for you.

AFFORDABLE AND LUXURIOUS • Care suites • Studios• One bedroom and two bedroom apartments And there are lovely residents and staff to keep you entertained and talk with you.

Come and meet the team today to discuss these great living options and be part of the Terrace View family. 37 carters terrace tinwald, ashburton 7700 www.terraceview.co.nz

YOU Magazine | 45

Timebankers enjoying the recent big swap.

Sharing skills

I love co-ordinating the Mid Canterbury TimeBank. Since we launched on October 1st 2017 I’ve had the privilege of meeting over 100 wonderful people in our community and welcoming them into this thing called the TimeBank. Members have been busy offering and requesting things and responding to others’ requests. All manner of things are being exchanged – baking, foot massages, physio support, housework, counselling, crochet skills, English conversation, computer help, fitness tips, knife sharpening etc. It’s neat to hear about new friendships forming, skills shared, people getting the help they need and feeling valued for what they can contribute. I’ve been on the receiving end myself recently, with someone fixing a shelf that fell down in our bathroom, two others cleaned my windows inside and out, someone else pruned my roses and others took up jeans and did small sewing jobs for me. It’s wonderful to have people

ABOUT TIME with Kate White

to call on to help with things I can’t do, don’t like doing or don’t have time for. It’s also much more enjoyable doing things with others – so as this magazine hits the shelves, I will be gardening with a bunch of other timebankers who are coming to my place to lend a hand. Aside from the 1-1 exchanging, the TimeBank organises social gatherings most months. These are designed so people get to know each other and have fun. All events are open to anyone in the community who wants to come along. This winter we’ve had a games night, a high tea, a mid-winter Christmas dinner and most recently we held the TimeBank Big Swap. The TimeBank Big Swap involved people bringing things they no longer needed, leaving them on a table for others to look at and take if they needed. We had plants, seedlings, ski boots, clothes, books, toys,


DVDs, magazines, kitchenware, mattress tops, all sorts of things. Everyone seemed happy with their new finds and the chance to pass on things they no longer needed. I came away with some new clothes, books, a huge bag of walnuts, a plant ... and a real sense of joy. I felt the same way after the Mid-Winter Christmas dinner the week before. It’s very satisfying to see people of varying cultures, backgrounds and ages, all come together to make an event a success. To see people connecting with others, mixing and mingling, enjoying themselves, doing their bit to make it work – it’s just fantastic. And it’s what the TimeBank is all about - connecting, contributing and belonging! I can hardly wait for the next big event which is our first birthday celebration, Sunday, September 30 from 2pm at the Sinclair Centre. We’ll have lots of timebankers showcasing their skills so the wider community gets a good idea of what the TimeBank is all about. Pop it in the diary and come check us out.

46| YOU Magazine

Dr Michelle Dickinson (MNZM) is passionate about making sure children of all backgrounds are given an equal opportunity to learn science and engineering. ALL PHOTOS SUPPLIED

YOU Magazine | 47

On a mission to educate When it comes to learning and discovering science, Dr Michelle Dickinson (MNZM) is determined that all children are given an equal opportunity. Armed with a dedicated mission to take science and engineering to the masses, she’s now the author of several books, and travels the country educating our kids about the wonders of the universe as the popular character, Nanogirl. The nanotechnologist and adventurer also manages to fit in her work as founder and director of the social enterprise Nanogirl Labs Ltd and conducts research in specialised fields. She spoke with YOU Magazine’s Megan Gnad about her passionate crusade, challenging stereotypes, and being a positive role model to young and curious minds.

Dr Michelle Dickinson laughs at the prospect of having to describe a ‘normal’ day. There is nothing average or structured in the world of lab-coated crusader, Nanogirl, that’s for sure. From day-to-day she morphs seamlessly between a myriad of jobs, whether they be educating the next generation with jaw-dropping spectacular shows, advanced research and consultancy for overseas start-ups, or working on new experiments for upcoming books. Though she wouldn’t have it any other way, it’s all come as a bit of a surprise for the passionate researcher who has a background in biomedical and materials engineering. “I never invented it (to be like this),” she says. “I’m a fully qualified engineer who does engineering, but what I realised is that a lot of kids are using me now as a role model for science and engineering. “I don’t call myself an ambassador, but I guess maybe people see me as that.

“There’s an amazing team behind the scenes helping me and organising stuff. This isn’t a one-person thing, there’s an amazing group of people who are all passionate about the mission.” That mission is clear; to make sure science and engineering lessons reach as many of our young people as possible, regardless of gender, and socio-economic backgrounds. Her latest release, The Kitchen Science Cookbook, which features more than 50 easily-accessible experiments and recipes, was crowdfunded, enabling the donation of thousands of books to reach children in foster care, and schools via partnerships with charities. “I wanted to create something for people who didn’t think that science is for them, to realise that science is for them, because, people who don’t think science is for them, don’t go to the science section of the book store,” Dr Dickinson says of the cookbook. continued over page

48| YOU Magazine

Above and opposite – When she’s not teaching, or touring the country, you’ll find Dr Michelle Dickinson hard at work in her lab where she works as a nanotechnologist and researcher.

“We decided to self-publish so we could donate a book for every one we sell online, then we thought, how are we going to fund that, so that’s where the crowdfunding came in. We thought, we’ll ask people to help with the initial money we need for printing, and we raised way more than we asked for. We did our first print run which has sold out already.” The author of No 8 Recharged knew that, in order for it to be a success, it needed to be simple in its approach, using understandable techniques and ingredients that were found in Kiwi pantries up and down the country. Starting with 350 recipes, she turned to groups she’s connected to that included one-income families to narrow the list down to 50. “I said, if you don’t have these ingredients in your kitchen right now, you have to tell me, or an alternative, or we’ll just get rid of it. I wanted it to be accessible because if you have to go shopping, you never actually get around to it. “I decided to try new things that were familiar for people. Cooking is familiar, the ingredients in your kitchen are familiar… because often when people think of science, they think of bunsen burners and chemicals... It’s all about looking around you and seeing that science is everywhere. We wanted to design something that

didn’t run out when you ran out of the chemicals.” A big hit with youngsters has already been the slime, and edible earthworms. “The kids love it, but what’s been great is the parents are having quality time with their kids, they’ve been able to feel more confident with science, so actually the parents’ feedback has been awesome.”

Supporting teachers

Whenever she visits a school to take one of her ever-popular classes, Dr Dickinson says she works closely with teachers to tailor the lesson plan to her students. “We’ve been working really hard with teachers to make sure I’m not just coming in and exciting the kids, we tie it into their curriculum,” she says. “I always ask teachers before, what are you working on this year and how can these experiments support your teaching? I’m not there to just be shiny and fun, I’m there to help the kids realise that what you’re being taught in school is also in their kitchen and they can do it at home.” Dr Dickinson says a lot of the books have been sold to teachers, who have started using it as a teaching tool. “Many primary school teachers don’t have a background in science. And, I always say, if you’re afraid of teaching science, just remember, you don’t have to know the answer. It’s all about discovery

and the whole point of science is that we prove ourselves wrong all the time. Teachers tend to be afraid of getting things wrong in front of their students, but it’s not about knowing, it’s about actually trying some stuff, and if you get it wrong, you all learn together.” To make sure the message was fun, positive and engaging in schools, Dr Dickinson created the character, Nanogirl. This superhero in a lab coat is now played in five countries and five languages, all by fully qualified engineers. The vision – and current trajectory – is that the concept will spread globally in the coming years. “Nanogirl was a character I created when I would go into schools and talk about being a nanotechnologist and what that meant and how you could create superpowers with science because we do some cool stuff,” she explains. “The kids would say, we need a superhero name, and so a bunch of 8-year-olds would say, “Nanogirl!” “We sort of went with that and it became the thing that every kid could be, just like Superman or Batman. What was interesting was that the boys started saying, ‘oh, well I can’t be a Nanogirl because it has the word girl in it’... and I said, ‘well, can the girls be Supermen?’, and they said, ‘well yeah’, and I said, ‘well, why can’t you be a Nanogirl?’ They

YOU Magazine | 49

thought about it and they said, ‘you’re right, Nanogirl!’ “It’s been really cool to have the boys wearing their Nanogirl shirt, being super proud of the brand and sort of switching it the other way. So, it’s a character around a young nanotechnologist who’s curious and solves problems by discovery. It’s pretty awesome.”

Science for all

Dr Dickinson works hard to ensure the message reaches all children, no matter what their background is, and is particularly passionate about making sure girls have a positive role model to look up to and know that a career in science and engineering is possible. “We have a lot of girls who think that it’s not for them, and then suddenly they’re like, ‘oh, it is for me, I can do this, too’,” she says. “There’s a big stereotype around what scientists and engineers look like, and when they realise it’s easy and they don’t need anything technical, suddenly they see that they might be able to do that when they grow up, too.” Part of the problem, she says, is what our children are exposed to from day one, a concept she hopes to challenge. continued over page

es in menu

ed delicious new h summertime tastes. ng experience.


Wine and dine in style

designer clothing

Size 10 - s 26

For a unique dining experience try the Clearwater Restaurant at the Hotel Ashburton. Lunch with choices from our Bistro menu. Dinner from our superb a-la-carte menu. Sunday choose from our Bistro menu or enjoy our Sunday Roast option (two courses $26, Grey Power Special two courses $18) Lunch 11.30am – 2pm and Dinner 5pm – 9pm

Discover fresh tastes in our new summer menu Clearwater Restaurant at Hotel Ashburton have launched delicious new lunch and dinner menus showcasing a selection of fresh summertime tastes. Join us, to discover new tastes and a contemporary dining experience.

Black & White...Always a winner!

Windmill Centre, 188 Clarence Street, Riccarton, Christchurch Phone 021 686 929

330 880 fb.com/HotelAshburton HotelAsh.co.nz 030800 307 8887 11 Racecourse Rd, Hotel Ashburton

50| YOU Magazine

????? ????? The researcher, who has a background in Biomedical and Materials Engineering, founded the character Nanogirl to teach children the wonders of science, and now appears in stage performances around the country.

“The media’s a good one. Name me a science show that has a lead female, you probably can’t. Look at what our kids are watching, look at the aisles in the stores with the blue aisle and the pink aisle. It really does shape how our kids think they can grow up, so I’m really passionate about breaking through those stereotypes. I think, if you have a positive role model who may not fit that stereotype, then kids can be like, ‘oh, anybody can be whatever it is … It’s not just about women scientists and engineers, it’s about different disciplines, like male teachers, and all the other things that are also really important. “The numbers in New Zealand are pretty abysmal for women in engineering, especially the new disciplines of computer engineering and all of those. It’s pretty bad.” The good news is that every day, when she stands in front of a new group of shiny faces, Dr Dickinson watches as lightbulb moments happen before her eyes, and a love of science is born. She’s inundated with hundreds of young girls telling her they too want to be scientists, and who regularly send her their pictures and drawings. While this may be a cherry on top for the passionate engineer, she also looks at the groundswell and movement from a broader picture. “For me, I want people to realise

science isn’t just a subject,” she says. “It’s literally the way we look at the world, and everybody does science every day, it’s not just lab coats. “Now, I don’t mind if kids grow up to be a scientist or not, what I want kids to do is to realise that scientific theory, the way we think about problems, the way we solve problems, and every time we have a question, there’s a way of thinking about it and realising it is for them. “Otherwise, we’re just going to be sold a bunch of phoney weird stuff on the internet, there’s so much marketing around pseudo-science. The whole book promotes curiosity, it’s all about just asking questions and wondering how things work and going on a discovery journey around that.”

Challenging stereotypes

The key to Dr Dickinson’s drive, determination and self-belief of exactly what can be achieved, lies in her own background and upbringing. She may now describe herself as a “collector of degrees” who completed a Masters in Engineering at The University of Manchester, obtained her PhD from Rutgers University (USA), and has since been named an honorary academic in Engineering at the University of Auckland, but it hasn’t always been a natural progression.

“I was not good at science at all,” she openly admits. “I didn’t find it engaging at school. When I was eight or nine, my Dad decided to finish high school and go back to adult education, he wanted to learn to be an electrical engineer. I actually learnt my skills just through sitting and looking at Dad as he was learning as an adult and just tinkering around with electronics and just figuring out how things worked. “I’m not a great academic, I’m not great with exams, and I didn’t do great at school, but I was really good at being hands-on and being curious and that’s how I’ve got to where I am today. “So, my big message is, just because you’re not good at tests, doesn’t mean you’re not smart, it just means they may be smart in a different way. That’s why the book is all about discovering with your hands, it’s not about writing essays and exams.” Her work has seen her create new ways for the public to interact with science, including television appearances, live theatre science shows, the creation of the science comedy podcast Stupid Questions For Scientists and science communication. In 2016, she was named the winner of the Women of Influence award for science and innovation, was presented with the Sir Peter Blake Leadership Award in 2015, and was the winner of the Prime Minister’s Science Media Communication Prize, and

YOU Magazine | 51

Dr Michelle Dickinson’s latest book, The Kitchen Science Cookbook, features recipes and experiments for families to try at home and is all about making learning fun and accessible.

the New Zealand Association of Scientists Science Communicator’s Award in 2014. But, perhaps one of her greatest achievements came in 2015 when she was awarded a Member of the New Zealand Order of Merit (MNZM) for services to science. “It’s so weird,” she laughs. “I’m just a normal person just trying to leave the planet a little bit better than it was when I came. It’s such an honour and I was so humbled. For me, it was a really big deal, my grandparents were able to come down and celebrate. We’re not a family who comes from any means of money, so it was just such an honour.” Eager to challenge stereotypes at any

opportunity, Dr Dickinson is not only a top scientist who transforms into a superhero on stage, she’s also an adventurer and lover of adrenaline sports. “I’m a competitive kite surfer, I love to rock climb and mountain bike. I think there’s a stereotype …The Big Bang Theory turned Sheldon into an ambassador for what science is and a lot of little girls grow up and think I can’t be that, so I’m all about, I’m a normal person who likes to do things outside, have fun and play sports, and I think that’s really important to show because it’s not a side that scientists often show or have.” While there’s certainly no “normal day” in her world, Dr Dickinson, says her work

days generally involve a lot of travelling, research at the Nanogirl Labs Ltd she founded, nanotechnology consultancy for start-ups, mainly in America, teaching, and creating content for Nanogirl shows. She’s also currently writing book number two – a ‘maker’ version of the cookbook – which she says has turned her kitchen into a disaster zone. “Everything is done in my home kitchen, much to my husband’s dismay,” she laughs. “Everything is labelled ‘don’t touch, don’t eat’...” Dr Michelle Dickinson has made it her mission to make sure the next generation of young scientists and engineers are inspired, and have the belief they can reach their full potential. But, even if science isn’t their calling, she’ll make sure they’re going to learn some pretty epic life skills and lessons along the way, and realise that anything’s possible. “We’ve got a long way to go, but I wouldn’t do this if I wasn’t positive about change,” she says. “If you asked the kids if they thought they were learning anything, they would say no, they were just having fun. And, that’s the best way to learn, learning through play and discovery is how we do it in kindergarten, and then somehow, we seem to stop doing that as we get older. “It’s all about kids. I want to make sure that all kids, especially low-socio economic kids, our rural kids who can’t tun up to a lab, or maybe they don’t know a scientist … I want all kids to think that curiosity and discovery is cool.” Find Dr Dickinson on Social Media; LinkedIn: linkedin.com/in/medickinson Facebook: facebook.com/ DrMichelleDickinson Twitter: twitter.com/medickinson Web: medickinson.com

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YOU Magazine | 53

Mocha’s found a forever home FARMY PRINCESS with DONNA-MARIE LEVER

So while farmers debate whether or not they will rear calves this year in the wake of mycoplasma bovis and changes in the beef market, I once again, have well and truly tuned out of the conversation. Until recently. We were in Christchurch for a night out and while at dinner with another rural couple it was mentioned their first calf had arrived – which was always kept as a pet – this year they’d called it Mocha. Cute. I suddenly became preoccupied with the wine list and was in full flight of picking a pinot gris when I heard a few laughs and the key words ... “wrong breed ... can’t keep her ... oh well”. Oh well what? I asked. The farmer rolled his eyes, before explaining Mocha’s short life was about to become even shorter. “But why,” I asked? Apparently the breed wasn’t quite right – or something, something. Actually to be honest I wasn’t listening to why little Mocha was about to die, all I heard was she was a goner. “We will take her…” I gasped. “No we won’t,” said the farmer, quick off the back of my last breath. Luckily this time they weren’t listening to him and the rural couple smiled: “She’s all yours!” I was about to become a mum again. Not put off by the fact I’m a bit scared of cows and last time I tried to feed some calves I spent a good 20 minutes stranded on the wooden gate after they’d tried to lick me to death. The trip home was met with a lecture that this was my responsibility, my problem and I was entirely in charge of little Mocha’s life. The farmer had washed his hands of me! Although to be fair he did type out some instructions of how, when and what

Above – Donna-Marie Lever with her new fur baby, who will never, ever be dinner.


to feed Mocha – a bottle twice a day. Mocha finally arrived, living in a wee pen next to the woodshed. She was even more glorious in the fur … I was in love! The children showed interest in feeding and chatting to our new addition – for all of two seconds – before I was standing with a bottle gripped in one hand, all alone, twice a day. But I am taking this new task in my stride and so far so good. She’s still alive, gaining weight and although I am slightly biased, she is the most beautiful girl cow I have ever seen, with eyelashes so long that even Kim

Kardashian would be envious. Recently, a few people asked me about my long-term plans for little Mocha. The rules are clear, she’s not for eating! But it did occur to me I have no idea how long a cow actually lives for (time to hit Google) so I can get a wee paddock set up by the house for my fur-girl. She’s about to settle in and live happily ever after … for however long that may be. TV reporter, journalist, mum and born and bred Aucklander Donna-Marie Lever talks about life after marrying a farmer and moving to rural Mid Canterbury

54| YOU Magazine

Healthy living Gut health, eating well and self care is taking the world by storm, it is everywhere, local media, social media etc. This is not a health trend or fad but a wonderful example of the trust most people put in science. As science develops and more research is done we are Integrative Health Coach able learn more and more about the importance of gut health. We know the health of our microbiome impacts disease, mood, immunity, inflammation and various other functions. It stands to reason that our skin health is also influenced by the health of our digestive system. We can help to improve skin health and gut health

through food, lifestyle and supplements. With careful planning and good advice you are more often than not able to navigate what your triggers are, eliminate them to improve overall general health, skin health and gut health. We have so much information available to us, but what to do with this information? Can you turn this information into transformation? This is where Integrative Health Coaching can help you, guiding you on your journey of transformation. We are in an exciting time of health and wellness. Are you ready to join the movement to improved health and wellbeing. Advertising feature

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It is so easy to get off track with your exercise goals at this time of the year and put on your comfy slippers when you get home, instead of your running or walking shoes. There are multiple reasons why staying active over the winter months is a good idea. Keeping your circulation moving helps to keep you warm, releases energy, improves stamina, and supports a healthy heart. Regular exercise also helps to flush out the toxins when you get active enough to build up a sweat, and supports regular bowel motions to eliminate waste. Exercise can help to release your feel-good endorphins which support your mood and relaxation. What is it going to take to get you out of your slippers and into your active shoes? What about an energy boost to fuel your determination and help with your exercise goals? Lifestream Spirulina Performance provides powerful, plant-sourced nutrition to turbo-boost your energy.

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YOU Magazine | 55

Ashburton Pre-Schools’ Directory

Ashburton Baptist Preschool

The Ashburton Baptist Preschool is a community based centre that started as a small group in the church over 30 years ago. We are licensed for 69 children per day. We have three areas, the Mohi Kete means Moses’ basket (our under two room) – we can have up to 13 per day, Te Ruma Ako means the learning room (the over two area) and can have up to 26 per day and the Tuhura room means to learn, discover, unearth (three and a half to five years of age) and this can have up to 30 children a day. We are very fortunate to be governed by an active trust board made up of members of the Ashburton Baptist Church who have a range of expertise and skills. We believe that the preschool should recognise that every person is equally and infinitely valued by God and needs to experience the love of Christ. We believe that all people are unique and made up of body, mind and spirit, all of which need to be nurtured. As part of the church nationally we share a fundamental role in bringing about reconciliation and justice as envisaged in the Bible and covenanted in Te Tiriti o Waitangi. We use the programme to encourage children to be involved in both structured and free playtime throughout the day.

We offer structured mat times with stories and songs that encourage the development of literacy, numeracy, drama and a love of the spoken word – often these have a Christian base and allow us to talk with the children about being kind, caring, honest and trustworthy. We are currently looking at ways we can expand and utilise the property we have. We started by revamping our outdoor area in Te Ruma Ako which created a different feel for the environment and got rid of some wasted space. From here we want to look at what

Providing quality early childhood education and care for the preschool-aged children of our community; based on Christian values and principles.

Education for children

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other areas we can transform and how we can strengthen our links and involvement within our community to meet the needs of the children and their families who attend the centre. We would also love to have a place where parents can meet formally and informally – encouraging conversations and relationships to form. This is a snapshot of our centre here at the Ashburton Baptist Preschool – if you’re in the area please feel free to pop in for a look! Advertising feature

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56| YOU Magazine

OUT AND ABOUT @ the Watters Cup Rugby supremacy was on the line earlier in the month for the Watters Cup, which was won by Celtic over Southern. YOU photographer Robyn Hood was there capturing faces. Above – Colin Maw (left) and David Boag.


Above –Steff and Stella Mitchell, 3.


Left – Sarah Clifford (left) and Jo Rowlands.


Right – Lisa Veint and Laura George.


Above – Symone Hart (left) and Rebecca McCloy.


Below (from left) – Brad Quinlan, Scot Mackenzie and Jeremy Rooney. 040818-RH-083

Above (from left) – Caz Moore, Goat Soper and Tyler Greaney.


Below – Phil Te Moananui (left) and Jeff Spicer.


White White Ribbon Ribbon Inspirqtional Inspirqtional Breakfast Breakfast  Monday Monday 27th 27th August August 9am 9am Buffet Breakfast Breakfast with with Matt Matt Brown Brown Buffet Ashburton Hotel Hotel Ashburton

Please come and join us for a big breakfast supporting the cause of Please come and join us for a big breakfast supporting the cause of White Ribbon and have the honour of listening to Matt Brown White Ribbon and have the honour of listening to Matt Brown speak. Matt started from humble beginnings surviving a childhood speak. Matt  started from humble beginnings surviving a childhood of severe domestic violence and frequenting women’s refuges all of severe domestic violence and frequenting women’s refuges all over Christchurch. He now has a successful barber business, is a over Christchurch. He now has a successful barber business, is a Father of 3 and enthusiastic Educator, who is speaking and Father of 3 and enthusiastic Educator, who is speaking and demonstrating all over New Zealand to inspire violence free demonstrating all over New Zealand to inspire violence free communities. communities. Tickets $30 from Anna Arrowsmith Tickets $30 from Anna Arrowsmith Community House, 44 Cass Street, 3081395  Community House, 44 Cass Street, 3081395 

YOU Magazine | 59

August is a good time to ... AWAPUNI NURSERIES with Henri Ham

With spring just around the corner there is plenty to keep us busy in the garden right now. It’s now time to plant your brassicas. (broccoli, cabbage, cauliflower etc). We also sell mixed vege that have a few of each of these products. When planting work in plenty of compost. Think about staggering your planting (adding some new seedlings every three to four weeks to ensure a long and plentiful crop.) Plant beetroot, broad beans, lettuce, silverbeet, peas and rhubarb. Add general fertiliser and some mulch to give the soil a lift. Prepare the rest of your soil for spring gardening. If you planted a cover crop like lupin turn this over into the soil. If you haven’t already get your strawberry plants in. How about adding some strawberries to a hanging basket? In our house we have five to six plants per person to ensure a generous serving. Prune the last of your roses. Also check for aphids and spray new growth with Yates super shield to control insects, mites and disease. New roses can also be planted now.

They like compost rich, well-drained soil. Add fertiliser fortnightly to ensure their success. Plant any new fruit trees now too. Fertilise all your trees by spreading it underneath the drip line. But be careful – fertiliser touching the trunk can burn the stem so don’t go too close. It’s time to turn your compost over. Compost can take around three months over winter to complete. If it needs a hurry up turn it more often. You’ll know it’s ready when it looks like potting mix. Check how your grass is looking. Does it need revamping with some added fertiliser and grass seed? First rake up old leaves

and other debris such as fallen camellia flowers. Fertiliser high in nitrogen will help prepare for new growth. If moss is a problem after a damp winter add some sulphate of iron to kill the moss. Grass seed will have more success when the soil temperature has started to rise. Keep on top of your weeding. Weeding now will be a lot less work than weeding when they’ve taken off with spring growth. I take the little and often approach when it comes to weeding the garden and the lawn. There is an old saying “one year’s seeds make seven years’ weeds”. So, attacking the weeds before they go to seed really helps.

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© 2017 Kirkland Photos

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Profile for Ashburton Guardian

YOU - August 2018  

YOU - August 2018