Waikato Farming Lifestyles, April 2022

April 2022 Edition

Generations of success Pages 6–7

Farmers helping families

Variety brings joy

An inventive success

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April 2022 WAIKATO FArMiNG liFESTYlES

Keeping dreams alive Dairy farmers are keeping a dream alive for Karen Chapman, who grew up on a dairy farm and only ever wanted to milk cows.

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“Karen has been supported by a network of dairy farmers in and around Pukekohe. Many of them are participants in the IHC Calf & Rural Scheme fundraising scheme, raising animals and donating the proceeds to IHC,” says IHC National Fundraising manager Greg Millar.

“This year, the IHC Calf & Rural Scheme marks its 40th anniversary by celebrating all the Farmers have helped Karen Chapman continue her farmers who have made love of milking and have also supported the IHC Calf & Rural Scheme lives better for people with intellectual disabilities in their Becky Payne and her husband Mike on communities. Over those 40 years, the their farm not far away.” scheme has raised $40 million.

Syd and Jenny have been donating real “Karen’s dream looked pretty hopeless and virtual calves for more than 30 years. because her dad Noel Chapman, a For half of that time, Jenny has worked sharemilker, died while she was still a as a canvasser for the scheme, visiting teenager, and she and her mum Olive around 50 local farmers each season to shifted into Pukekohe. encourage them to pledge calves.

“In a double tragedy, her mother died “I am really lucky because I have got a suddenly too, and Karen moved into lot of farmers in the district like me who IHC residential care. Once local farmers want to keep supporting the calf scheme,” knew of her love of dairy farming, they Jenny says. welcomed Karen into their milking sheds.”

Mr Millar says the IHC Calf & Rural Karen has milked all over the northern Scheme gives IHC an important Waikato and South Auckland districts. A connection to the rural sector. long-time family friend, Glen Lee, has “Legendary All Black Sir Colin Meads, driven her around the farms for as long a Waikato beef farmer and staunch as anyone can remember. supporter of the calf scheme, encouraged “I used to help Dad milk around 100 beef and sheep farmers to get involved too.

Friesian-Jersey-cross cows after school,” “He first threw his weight behind IHC says Karen. when he stopped playing rugby, and we “Glen is a good friend to me — I have were privileged to have had the backing known her for a long, long time. Now I am of the big man from 1974 for more than milking cows on farms with bigger herds 40 years until his death in 2017. and more complex and automated rotary “More than 10,000 dairy farmers have cow sheds. I have been doing it for a long supported their communities over many time now.” years through this unique fundraiser.

Glen would call farmers to see if Karen Farmers can now donate virtual animals could visit. along with the real ones.

“It seemed to work best with Syd and “The work done by IHC and funded by Jenny Goodwright,” she says. donations is critically important and can’t “Karen used to milk for Syd and Jenny. happen without them.”

These days their son Tom farms the home To donate, go to the IHC Calf & Rural farm, and Karen milks for their daughter Scheme webpage.

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WAIKATO FArMiNG liFESTYlES

Farmers helping families

by Ann van Engelen

April 2022

3

Dairy farmer Wayne Langford came up with a plan to help supply the need for meat to families struggling across the country.

“I live in Golden Bay at the top of the South Island and was blogging my way out of mental health troubles a few years ago on social media as the YOLOFarmerNZ,” says Wayne.

YOLO stands for You Only Live Once.

“The core idea was to do something every day for our family during my recovery. One day we took some minced meat to the local food bank, and I asked them how long it would last.

“The answer was two to three months.

We were shocked as it was a fraction of the amount of meat we had in our family freezer. I realised our freezer would feed the whole of Golden Bay for a year, and that got us thinking.

“As farmers, we don’t tend to live in food poverty. I thought if we donated one cow annually, no one in our area would go hungry. Then I wondered what it would take to feed other places across New Zealand.

“I do public speaking through YOLO, and a guy from Silver Fern Farms heard me at an event. He thought they could get involved and help us out with our idea.

“I am so pleased he offered as we didn’t realise how many health and safety regulations there are around food quality if we tried processing the meat ourselves.

“We spent a year developing the initiative and brought Siobhan O’Malley on board, who is a West Coast dairy farmer, to help.

“We launched Meat the Need during the first lockdown in April 2020 and the rest is history. The project now reaches from Kaitaia to Invercargill, supplying 85 food banks, a few food kitchens and City Missions.

“People donate a beast, sheep, deer or lamb through Silver Fern Farms, and we are given a value for the anima,l and the money goes into a food fund.”

Meat the Need uses Silver Fern Farms processing, packaging and logistics to move 500g packs of beef mince out to food banks.

“The meat is Halal certified, and this is very helpful for food banks, which often work with refugees and their families. We send out the packs monthly to those we support, so they don’t need big freezers on-site.

“Knowing what they get means they can pre-plan their food parcels and add things like pasta and sauces. It also gives community services the ability to teach their clients how to cook nutritious meals with mince if they need to.”

In January 2021, Miraka Milk Company in Taupō joined the project supplying UHT milk packs.

“Farmers donate the milk, and Miraka package it into UHT parcels. This has helped us provide 92,000 milk meals such as breakfast to areas in Central Plateau, Waikato and down toward Masterton.

“Six litres of milk and a couple of mince packs provide a family with several

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In January last year, Miraka Milk Company in Taupō joined the Meat the Need and supplies milk in UHT packs

meals a week. We are hoping to work with another nationwide milk processor too, so we can add mince and milk into every food parcel in New Zealand.

“We hear some amazing stories. One young mum recipient had dinner with her children for the first time in a very long time, not being embarrassed with the meal she made, instead a hearty meal with our mince.

“Last year during the Canterbury floods, men from the Christchurch City Mission helped a farmer who donated mince pull the flood debris off his fences.

One of those men was so inspired he now has a dairy farming job.

“Doing this has boosted my mental health, and I learned that giving is a massive part of who I am. I love the challenge of creating something that has so much impact.

“Farmers give, knowing it helps others, and businesses can get involved through our rural business campaign. Giving a little bit of what you can, when you can, helps.

“Even if it is once every three years, we will have more than enough meat to feed New Zealand.

“The value of one lamb can keep a rural food bank like Stratford going for a month, while other areas like Kataia receive the value of three to-four lambs, and it makes a massive difference to what they can do.

Imagine then what the donation of a cow could do.

“We also help Sir Michael Jones Food Bank and Dave Latele’s BBM Motivation and Food Bank in South Auckland.

“The volume we send goes far, and that is what keeps me going — we achieve that which is achievable.

“To get on board, talk to your Silver Fern Farms agent, or if you supply another processor, you can donate a virtual sheep, beast, lamb or deer by contacting us at meattheneed.org.”

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April 2022 WAIKATO FArMiNG liFESTYlES

VARIETY BRINGS

JOY

BY ANN VAN ENGELEN

Grant and Heather Kane grow a variety of fruit and vegetables such as nashi, strawberries, watermelon, kūmara and eggplant at their Cambridge property.

“W

e began growing nashi in 1983 when they first came out,” says Heather.

“Our brother-in-law had big orchards and was one of the founding growers in New Zealand. We lived in Tauranga at the time, and he offered Grant a full-time job if we bought land and started a nashi orchard here in Waikato.

“It was more labour intensive than people thought, and a lot of growers gave

up. We continued on for the local market with around 2,000 trees.

“In those days, we packed it ourselves, but now we send our fruit to the packhouse.

Nashi is a Japanese pear and is really healthy for you. It is crisp like an apple and extremely juicy with the pear texture.

“They have all the vitamins and nutrients in them and are easily digested by the young and the elderly. They are best kept in the fridge as they are very

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refreshing eaten cold — it is like a meal and a drink in one.

“The main varieties are Hosui and Kosui. Hosui is a denser fruit, and Kosui is extremely juicy.

“We had other employment too until we decided to grow strawberries in 1993, and that keeps us busy. We started with 40,000 plants and went up to 125,000 plants, which is still a very small grower.

“We were selling wholesale, and once the farmers’ markets started, we decided to downsize and sell more ourselves through markets and gate sales. We go to the Cambridge Farmers Market on Saturdays and Hamilton Farmers’ Market on Sundays.

“We also go to a small produce market in Te Awamutu on Thursday afternoons during the strawberry season.

“At present, we are selling nashi.

Strawberries come in in late September or

Grant and Heather tend to their nashi trees, that are also an important aspect of the family business

early October depending on the weather as we still grow in the ground outdoors, not undercover. We believe the best flavour is from growing outdoors.

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Grant and staff member Sione planting strawberries for the upcoming season

“We grow the Camarosa variety and buy new plants from runner growers every year.

We grew other varieties, but the Camarosa are prolific fruiterers and have nice fruit.

“They are sweet and juicy and can be very big depending on the time of year.

Sometimes we pick long stems with a big fruit on. The key to a good strawberry is giving them lots of love and attention but it is not easy work.

“Strawberries need lots of food, and although we are not organic, we use certified organic spray when necessary.

We work on having a healthy plant, so the bugs aren’t attracted to them. It is a lot more work and costs, but we feel better providing good quality produce.

“In summer, strawberries are best kept in the fridge. During our intense hot days, they break down very easily. Don’t wash them before putting them in the fridge either because this breaks them down as well.

“Lots of older ladies tell us they keep theirs in an airtight glass container to give them longevity.

“We also grow eggplants and yellow, red and orange watermelons. We have grown the yellow variety for many years — it took a long time for people to get used to them.

“Yellow watermelons are very sweet and juicy, and the orange is similar. The two have become very popular.

“We have enjoyed being growers — it was a great lifestyle to bring up our family.

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Heather and Grant can be found at the Cambridge Farmers’ Market with their produce that is in season

We had animals, and our daughters rode horses. During school time, we could be involved in their schooling as we weren’t stuck in a nine to five job.

“We take pride in supplying our customers with good quality and flavoursome fruit. It is delightful producing things for the farmers’ markets. We get to discuss what we do with our customers.

Some people say their children won’t eat anything but Kanes strawberries.

“If we were just selling wholesale, we wouldn’t get that feedback. We love meeting people through our gate sales too.

“We are looking at retiring soon, and our daughter Emma and her partner Hayden have returned from Australia and will be doing the strawberry season for us. Emma has been coming home from Australia and working in the strawberry season for nine years, and so she is known to our customers.”

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April 2022 WAIKATO FArMiNG liFESTYlES

GENERATIONS

OF SUCCESS

BY ANN VAN ENGELEN Andrew Macky is the fourth generation to farm his parents’ land he currently manages and lives on with his wife Holly and children Willy and Frankie.

“I

would love to own the farm one day and put my stamp on it for future generations,” says Andrew.

Andrew milks 320 cows for his parents, William and Fiona Macky, on their 98ha Ohaupo farm. He was named the 2022 Waikato Dairy Manager of the Year at the recent New Zealand Dairy Industry Awards.

“Growing up on a small dairy farm, to experience another industry, I went shepherding on large farms for three

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years after gaining my Diploma in Farm Management from Lincoln University in 2011.

“This gave me experience working with staff and a good understanding of how to handle all types of stock such as sheep, cattle and deer.

“I also spent time in the American Midwest as an agricultural contractor and worked on a dairy farm in Scotland for six months.

“I watched an agricultural harvesting video on YouTube and liked the look of it.

I sent them an email, and they helped me get a visa to work for eight months.

“I was based in Kansas and mainly drove a combine harvester, which I hadn’t done before, and drove trucks to Oklahoma, Texas and to other places.

“You don’t realise how big America is until you get there. I think New Zealand is the same size as Kansas.

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Andrew Macky often shows his children Willy and Frankie how things work on the farm

“I am currently in my fourth season dairy farming and love it. The genetic side of dairy farming is a massive interest of mine. I have been on a personal mission to improve the empty rate of my stock over the last three years.

“The hard work and decisions that I had made paid off, and this year, I was rapt when my cows scanned at 5.8 per cent empty. That was down from 11.5 per cent from two years prior.

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Andrew says he enjoys trying new systems and making decisions that will improve the family farming business

“I enjoy calving time and seeing the new heifer replacements and what the future milking herd is going to look like.”

Andrew said the drought a couple of seasons ago was one of the hardest challenges that he had to overcome.

“The cows weren’t giving much milk, the somatic cell counts were skyrocketing, grades were coming in, and there wasn’t a lot of feed around. I made the choice to dry half the herd off three months early.

“It was a very difficult decision to make because the payout was good, but rain did come, and the grass started growing. Looking back now it was definitely the right decision.

“You have to push through the hard times to get back to the good ones.”

Andrew is popular on social media with Instagram and his The Once A Day Farmer YouTube channel.

“I saw other dairy farmers around the world putting videos on YouTube, and no one was doing it here big time, so I gave it a go. I wanted to promote dairying because I believe we have one of the best systems in the world, being grass-based.

“I post videos twice a week and show viewers everything to do with our farming system and daily life. People love it from the UK, Ireland, USA, Australia, Turkey, Morocco and places I haven’t even heard of.

“Other farmers learn from what I do, and people with no connection to a farm gain a good understanding of what actually happens.

“I would like to see a change in public perception of the dairy industry. It would be cool to bring people that bag farming onfarm and show them what we do and why.

April 2022

Andrew was named the 2022 Waikato Dairy Manager of the Year at the recent New Zealand Dairy Industry Awards

“Dad implemented the once-a-day milking system about eight years ago, and I believe it is a strength of our business.

The cows are healthy and have minimal metabolic issues or other troubles, and we save time and energy during the busy periods.

“Working with dad is a strength, and he has enjoyed taking a step back and giving me control. If I ever don’t know what to do, it is reassuring to have him nearby.

“I am always keen to improve my farming system by trying new things.

In the future, I would like to do more environmental stuff such as riparian planting and develop the rougher country.

“I believe one of the most exciting things about the future of dairy farming is the new technology and the rate it is coming on to the market. It is crazy to think what tech is going to be available in 10 years’ time.”

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April 2022 WAIKATO FArMiNG liFESTYlES

A TOUCH OF

IRISH

BY ANN VAN ENGELEN

Stacey Austin was born in the United Kingdom and came to New Zealand at five years old with her family, bringing her Irish and Scottish connections with her.

“I

had a close family and come from a Catholic upbringing,” says Stacey.

“I spent a lot of time with my nana, who was Irish Catholic, and I went to 11 primary schools because we moved a lot in my childhood.

“We returned to the UK when I was 14, and I came back in 1996. I did a little stint in Auckland but didn’t like city life.

“At one stage, I bred Indian Runner ducks. They are the friendliest duck on the planet and have real personalities like dogs. They stay together and will follow you everywhere, running in a line.

“They make great companions, sit with you and cuddle up, put their beak under your armpit and sleep. Indian Runners love eating slugs and snails and are amazing for orchards and gardens.

They eradicate insects and do not hurt your plants.

“In Europe they forage for insects all day and are put in their pens at night.”

Stacey now focusses on her art, which includes painting and recycling vintage housewares in the Romany style.

“To me, using recycled and reclaimed materials is important when possible.

Romany is the original name for gipsy folk, and my work is based on their art style.

“The traditional gipsy caravans were highly decorated with gold leaf. It is my understanding that it was a sign of wealth.

The more gold decoration they had, the wealthier they were.

“Everything was very ornate as a caravan has limited room for possessions.

What they owned was beautifully decorated and immaculate. The travellers in England have carried on the tradition and the canal boats are similar.

“I strive to be that way but haven’t quite got there. I converted two shipping containers and two office cabins as living quarters and a studio on my land. I am not off-grid but am aiming to be.

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With Irish roots, Stacey is currently focussing on recycling vintage items with Romany style gipsy inspired folk art

“We would take things out for them on the full moon to look after them because they look after you. At school, I would put shiny paper in the trees as gifts and get into trouble with the nuns.

“I feel very blessed to have a glimpse into that world, whether in imagination or not. I don’t need proof of reality — I acknowledge it, and love them. A part of me thinks if I don’t acknowledge them, they will fade away, and I don’t want that.

“I lean toward the old Celtic ways, which are similar to traditional Māori ways, including gods of the forest, the earth, the ocean and the wee folk.

“St Patrick’s Day is always a funny one for me because they say he drove the snakes out of Ireland, but it’s actually celebrating the church driving out the pagans, who were the indigenous people of Ireland, so I don’t celebrate it.

“To me, decorating my items as I do pays respects to that wee drop of gipsy blood in us all.

“My partner died recently, and I need to be doing something. Giving my objects a fresh lease of life is my counsellor and allows me a glimpse of my world without using words.

“My art often gets a wow from the viewer, and that encourages me. When

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Stacey’s art allows her to process the thoughts as she journeys through the grief of losing her partner

asked where I get my ideas, I have a strong feeling a lot is gifted to me. It is not of me — it is through me, like a window.

“I get ideas while walking the beach, and during storms or grey days, you see real things happening and nature moving.

Autumn colours also give me inspiration.

“There is a veil between our world and theirs, and the more you do, the more you trust it, the more you see. Art is a good outlet as I walk through my grief.

“My painting, The Calm, represents the calm before the storm. It is that moment when nature is totally still and the air is close and thick, and a storm hits.

“I live close to the river and the sea, and life is good. I sell my art all over the world and do commissions. People follow me at Stacey Austin Art on Facebook, and it has been an amazing journey, connecting with the land, sea and earth in spirit.

“Life is about doing what is right. Taking the road less travelled is interesting.

You can’t see ahead, but you walk in confidence and end up where you do.

Sometimes you positively affect people’s lives and have no clue.

“If you always do the right thing, you may get hurt, but right is always right, and truth is always truth.”

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April 2022 WAIKATO FARMING LIFESTYLES

New Zealand Made Greenhouses Designed and Manufactured right here in New Zealand, our greenhouses are built to last.

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WAIKATO FArMiNG liFESTYlES

April 2022

11

ADVERTORIAL

New Zealand greenhouses

Winter Gardenz is a New Zealand owned and operated company manufacturing strong, residential and commercial greenhouses in New Zealand for more than a decade.

“We are proud of the fact that our greenhouses are designed and produced right here in New Zealand,” says Shannon Funk, marketing coordinator.

“We have a large range of kitset sizes, perfect for any back yard grower’s needs.

I have put several up. They are not too hard for the DIY-er to tackle on a weekend.

“The greenhouses came about when John Herrick was ready for a change.

With an engineering background and an entrepreneurial mindset, he set out to find an industry where he could inject some innovation.

“While travelling around Europe, considering selling rubbish bins, he went to Germany in anticipation of the beerfest and visited a mate for a drink. His friend took him into a Veenter Garden, as his friend described it.”

It was a small conservatory built to protect a modest veggie garden during the cold winter months.

“John noticed the walls were made of polycarbonate material that he hadn’t seen before — this got him thinking.

“As he continued travelling, he kept noticing greenhouses, and how they were all the same and some outdated designs. He started considering the possibilities of creating modular kitset greenhouses for back yard growers and using other materials like twinwall polycarbonate.

“He also saw the commonly-used three millimetre float glass as not a great choice, so had the idea to try using four millimetre toughened safety glass instead.

We still use four millimetre toughened safety glass today, and guarantee it for 25 years because it’s so strong.

John and Peter Herrick at Winter Gardenz design and manufacture the greenhouses here in New Zealand

“John was enthusiastic about the idea of creating greenhouses that had multiple purposes like growing food and being a cool space to relax in, like his mate’s Veenter Garden in Germany.

“He returned to New Zealand with a plan to reinvent the greenhouse, to create a modern, bespoke greenhouse that was well-built and easy to put together.

“After 12 months of research, design and testing, the first Winter Gardenz greenhouse rolled off the production line.

“Since then, Winter Gardenz has grown to include larger commercial

structures and architectural projects with the help of John’s brother Peter.

“I grow in one of our glasshouses and love it. It is my happy place for sure. I grow tomatoes, strawberries, courgettes and butternut squash. I also propagate houseplants to fill my greenhouse.

“The Winter Gardenz are really strong, with our patented rubber-beading system and high wind rating. You may pay a bit more upfront, but these greenhouses will give you decades of growing enjoyment.”

For more information, go to wintergardenz.co.nz.

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12

April 2022 WAIKATO FArMiNG liFESTYlES

Better home and living

A conversation in construction

by Andy Bryenton

Architectural design has long been the hallmark of exclusivity in building, and as such, there are many who think that the services of a talented architect may be out of reach for their build or renovation.

This cachet is partly to do with results.

Homes of the year and noteworthy builds that feature on television shows are always helmed by an architect with a vision. However, the services of someone skilled in design are neither as exclusive nor as expensive as the layperson may think. If you have a unique space to work with, then the input of someone qualified to span the worlds of the practical and the creative is invaluable.

“Good architecture is the result of successful design collaboration between a talented architect and an enlightened, motivated client,” says architectural professor emeritus Roger K Lewis, and he’s quite right.

Good architecture begins with finding someone who will share your vision and

come and walk the land, take in the views, and listen to what you want to achieve.

Here in New Zealand, that connection to the land is doubly important. A local architect will know how to make a new build one with the environment, framing the spectacular scenery, which is often the major allure for a spot in the rural countryside.

Similarly, good design means a stronger foundation, and those seeking to build on the seacoast, in the hills or along lake and riversides need to find a solution that provides rocksolid stability. Architects who know the local area will often know engineers steeped in local knowledge and can draw from their previous experiences to

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Architects are not builders, interior decorators or engineers, but they have a great knowledge of these associated professions and will often know specialists who can work wonders with their favourite materials and design technologies. This in-depth networking can expand your possible horizons when sitting down to design a build or major renovation, unlocking new options which you may not have thought possible.

As Roger Lewis said, good architecture is a collaboration and a conversation. If your dreams for building and renovation are outside of the ordinary, it makes sense to engage a keen and experienced creative mind who can turn ‘it can’t be done’ into ‘let’s do it like this’. Start by looking through the portfolios of local architects online and find one who shares your aesthetic. It can also be an inspiration to break free of the ordinary and dare to build your dream rather than a compromise.

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WAIKATO FArMiNG liFESTYlES

April 2022

13

ADVERTORIAL

A winning team Piako Tractors Morrinsville was started in 1996 by Darrell Russell and has grown into a large award-winning dealership.

ADVERTORIAL

The miracle of your immune system (Part one)

by John Arts

There are two main parts to your immune system: the NonSpecific (Innate) and Specific (Adaptive) immune responses.

Piako Tractors have the best of the brands

The business has expanded and grown through joint venture ownerships of Piako Tractors Whanga ˉrei with Murray Bale, Piako Tractors Rotorua, and Matamata Tractors with Kevin Morey.

This combination of business owners as dealer principals allows us to fully oversee and manage the business with direct contact with our customers daily — ‘where the men who own the store run the store’.

Farming and contracting managing a farm machinery dealership has seasons that mean intense pressure at certain times of the year. When you add the uncertainty of the weather and, more recently, the shortage of overseas-trained staff and the supply of new tractors and machines from our overseas factories, we do get under the pump at times.

That’s when we rely on our teams at the dealership in parts, service manager

and the team of qualified workshop and field technicians that work on your valued equipment day and night to keep the wheels turning.

Piako Tractors has strong partnerships with our suppliers, mainly AGCO, Origin Ag and Tulloch, to name a few.

That allows us to keep our staff fully trained and up to speed on all the latest technology involved with modern machines these days.

We truly have the best of the brands that are available in New Zealand.

Fendt Massey Ferguson, Valtra, ISEKI, Krone, Pottinger, Alpego, Bogbelle, Joskin — to name a few.

If you would like to join our winning team, there are positions currently available in our service departments at all branches right now. Contact brian@piako.co.nz.

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Non-Specific Immunity These include barriers like your skin, sinuses and mucous membrane and cells (phagocytes) that literally ‘eat’ pathogens that come through the barriers. Natural Killer cells attack anything that is not genetically marked as self — you!

With a viral attack like Covid-19, the Non-Specific system launches into full gear with inflammation, which starts to make life uncomfortable for the virus and, unfortunately, uncomfortable for the infected person.

However, this is just a holding pattern till our Specific immune system kicks into gear and our B cells start making antibodies that our T cells can identify. Those that are immunised have the advantage of vaccine generated antibodies — more on this in the next edition.

Nutrients have a significant impact on our initial immune responses to attack. Vitamin D benefits most immune cells and helps them to do their job protecting you from pathogens like viruses.

Vitamin D also influences the effectiveness of virus-killing compounds. I generally recommend

1000–2000IU daily in summer and 2000–4000IU in winter. Our NonSpecific immunity is also affected by micronutrients including zinc, selenium, iron, copper, manganese that help make potent antioxidant enzymes to defend against viral attack.

Polyphenol antioxidants such as OPC, curcumin and those in green tea, beta-carotene, vitamins A, C, and E and folic acid are also very important. They protect immune cells against infection so that they can do their job. Secondly, these stimulate our natural killer cells, the most potent aspect of our NonSpecific immunity.

What does this mean?

Those concerned about their immunity should supplement with vitamin D and a good multiformula with the trace minerals and antioxidants that help our immune system cope with infection.

John Arts (B.Soc.Sci, Dip Tch, Adv. Dip.Nut.Med) is a nutritional medicine practitioner and founder of Abundant Health Ltd. For questions or advice, contact John on 0800 423 559 or email john@abundant.co.nz. Join his all-new newsletter at abundant.co.nz.

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14

April 2022 WAIKATO FArMiNG liFESTYlES

WINTER FOCUS Mull it over

by Andy Bryenton

Cold weather has its benefits, as anyone who enjoys hot chocolate, roast dinners and crackling fireplaces can attest. How about bringing back a winter classic?

Mulled wine has a long and colourful history, dating from Roman times and beyond. The tradition of making a sweet, spiced drink from red wine, honey, cinnamon and oranges persisted through the middle ages when it was the winter drink of kings. It became a favourite of British enlightenment era luminaries such as Shakespeare, Newton and their contemporaries.

A nice merlot sourced locally makes the perfect base for mulled wine. To prepare one bottle, you’ll need to sweeten the mix with a couple of dollops of mānuka honey, and then add a sliced, peeled orange and a dash of brandy. The all-important mulling spices make the difference.

Two cinnamon sticks, three pods of star anise and a sprinkling of whole cloves will suffice for a bottle’s worth.

The trick when heating this delicious concoction is never to let it bubble.

Wine boils easily, and a gentle heat is needed to blend all the flavours together.

Mulling masters advise keeping below the magic number of 70 degrees Celsius, and allowing for a long, low subsimmer infusion.

While letting the wine mull, which should take only about one hour, consider possible alternatives to orange and cinnamon; red berries and vanilla is a sweet variant, as is the addition of cardamom, maple syrup or blackcurrant.

Strain the warmed wine prior to serving through a fine sieve.

Mulled wine is known as ‘bishop’s wine’ in Dutch. It has the delightful name ‘glogg’ in Sweden, where it has been a midwinter staple since the Viking era, long before spices were readily available.

If you haven’t tried this convivial winter drink with friends gathered around a warm fire, then there are many

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“Partake of the sun which ripened the vine, and the aromatic spices of the Indies, and forget you the weather outside.”

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WAIKATO FArMiNG liFESTYlES

April 2022

FORESTRY & LOGGING

Forest industry environment focus

by Paul Campbell

The forest industry has an important date coming up aimed at improving environmental performance.

For the first time, the Environmental Forestry 2022 Conference in Rotorua on June 28/29 will bring together a wide range of foresters working on improving industry outcomes.

Speakers and delegates are expected to share successes and learnings among peers across a range of forest management companies for large and small forest estates.

“As a result, delegates can make positive changes and learn from each other to establish and improve best practices,” organisers say.

“We will also encourage participation and contributions from national and regional regulatory agencies.”

It will include a range of case studies across the forest production cycle, from harvest planning to post-harvest audits and impact assessments. Best practices and recent developments will be discussed through shared learnings among industry professionals. A cross-section of forest operations will be included in the range of professional presentations.

The conference agenda will appeal to regional council staff and management

from forest company professionals, from small to large forest companies and regulatory and policy staff from local councils, Ministry for Primary Industries, NZ Forest Service and the Ministry for the Environment.

In other forestry news, a decisionmaking committee of New Zealand’s Environmental Protection Authority (EPA) has approved an application for a new gas to fumigate export logs and timber. EDN is a new tool to kill common pests found in wood. It is a potential alternative to methyl bromide, which is now heavily restricted.

EDN is already approved for use in Australia, South Korea, Malaysia and Russia. The Czech-based manufacturer, Draslovka, applied to the EPA for approval to import the gas into New Zealand.

“The EPA’s role in regulating hazardous substances involves carefully balancing environmental, health, economic and cultural factors. The application process for EDN has been lengthy due to the complex technical considerations required for the safe use of the fumigant,” says Dr Chris Hill, general manager of the EPA’s Hazardous Substances group.

15

“The EPA’s role in regulating hazardous substances involves carefully balancing environmental, health, economic and cultural factors.”

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16

April 2022 WAIKATO FArMiNG liFESTYlES

DAIRY AND LIVESTOCK

An inventive success

Nine months after the prototype of Springarm was on display at the 2021 Fieldays®, the water trough arm is now available in Farmlands stores nationwide.

“Farmlands was enthusiastic and supportive from the first day they discussed the invention with us.

“It is clear they are keen to provide the very best for their customers and shareholders, focussing on quality products and flexible solutions to suit everyone.

“We are working on additions to their product range. This will include a shorter arm and an L-shaped, hockey stick-style arm so we can solve water worries for even more farmers.

“We will be entering the Early-Stage Award category for the upcoming innovation awards and are very much looking forward to connecting with the public again at the hub.”

Farmlands Water Management and Irrigation Category manager Ben Anderson says: “It is in Farmlands’ DNA to disrupt the status quo and support innovations that bring practical solutions to customers and the sector.

“Ric, Marianne and the Metalform team have captured the Kiwi DIY attitude and created a must-have for every farm toolbox.”

Fieldays® Innovation Awards is now accepting applications for the 2022 intake from individuals and organisations looking to solve the world’s food and fibre challenges.

To enter go to fieldays.co.nz/innovation.

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“Springarm is a flexible trough arm that won’t break and lowers the risk of failure in a farm’s water system,” says co-founder Marianne Awburn.

“Farmers are generally visual and tactile people, so being able to see and feel the product is an important service we can now offer.

“The partnership with Farmlands means that farmers can source the arms the day they realise that they need one.

“When we won the 2021 Prototype Innovation Award, the judges observed that despite a strong field of high-tech entries, it was a simple but effective solution.

“The invention is a remarkably simple and elegant solution to a well-defined and common problem.

“The judges were impressed by the thought put into the product’s design and the clear and immediate commercial opportunity provided to its inventors.

“We have partnered with Metalform for manufacturing so we can meet soaring market demand.”

Previously co-founder Rick Awburn and his three sons manufactured the Springarms in their shed by hand.

“Farmlands first reached out to us in December 2021, having seen Springarm’s online digital marketing. They had their customers and shareholders asking for the product in-store.

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WAIKATO FArMiNG liFESTYlES

April 2022

DAIRY AND LIVESTOCK

17

Awards highlight industry The winners in the 2022 Waikato Dairy Industry Awards were announced recently, with a variety of entrants being acknowledged for their passion and skill in the industry.

Brian Basi and Rachel Bunnik were announced winners of the region’s Share Farmer of the Year category. The other big winners were Andrew Macky, who became the 2022 Waikato Dairy Manager of the Year, and Edward Roskam, the 2022 Waikato Dairy Trainee of the Year.

Brian and Rachel are contract milkers for Dick and Liz Johnson on their 72ha, 230-cow Putaruru property for the past two seasons.

Brian placed in the top five in the same category last year. He believes judges analysing their overall farming business and performance was a key benefit of the awards programme.

“I maintained a ‘win or learn’ mindset,” said Brian. “The judges’ feedback was very helpful for my self-development, which has helped us for the future of our business, focussing on areas for improvement and being a lot more critical about our business.”

The winner of the 2022 Waikato Dairy Manager of the Year category is the fourth generation of his family to farm the land he currently manages and would love to own it one day and put his stamp on it for future generations.

Andrew Macky is farm manager for William and Fiona Macky on their 98ha Ohaupo farm, milking 320 cows.

After gaining his Diploma in Farm Management from Lincoln University

2022 Waikato Dairy Trainee of the Year Edward Roskam, Waikato Share Farmers of the Year Rachel Bunnik and Brian Basi, and Waikato Dairy Manager of the Year Andrew Macky

in 2011, Andrew went shepherding on large farms for three years, giving him experience in working with staff and a good understanding of how to handle all types of stock such as sheep, cattle and deer.

“Growing up on a small dairy farm, I wanted to experience another industry. I love working with stock, working outdoors, and the genetic side of dairy farming is a massive interest of mine,” says Andrew.

The 2022 Waikato Dairy Trainee of the Year is Edward Roskam, who entered the awards as soon as he was old enough to do so.

Edward left school at 16 to begin working as a farm assistant on JT Torrens Ltd 65ha property at Okauia, milking 230 cows.

“I tried a lot of different careers through the Gateway programme at school. My

parents didn’t really want me to leave school, but I had a big passion for dairy farming and decided that’s what I wanted as my career,” he said.

The New Zealand Dairy Industry Awards are supported by national sponsors DairyNZ, DeLaval, Ecolab, Federated Farmers, Fonterra, Honda, LIC, Meridian and Ravensdown along with industry partners DairyNZ and MediaWorks.

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18

April 2022 WAIKATO FArMiNG liFESTYlES

DAIRY AND LIVESTOCK

ADVERTORIAL

Unlocking milking versatility

by Andy Bryenton

For Brent Tuffley, what began more than 15 years ago as a practical means to keep his calves healthy and happy has become a thriving niche market supplying farmers and lifestyle block owners.

The portable milking machine specialist began his own journey when he started rearing calves, and needed an efficient and compact means of sourcing raw milk to aid their growth.

Fifteen willing cows were available.

However, like many folks with small herds, sourcing a full-sized milking shed was impractical and expensive.

Enter the concept of portable milking machines. These compact units are popular with the owners of rare breeds, house cows,

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milking goats and even milking sheep, prized for their ability to produce speciality cheeses and other niche dairy products.

Brent knew about this as well. He worked in the gourmet cheese industry before venturing into the portable milking market.

“It’s all about versatility,” he says. ”You’re not tied down to a big milking shed. Over the years, it’s been possible to focus on the range of machines on offer thanks to listening to customer feedback.”

This range is fashioned from durable 304 stainless steel, and can be run on either electricity or petrol, allowing for even more flexibility in the field. As the rise of off the grid solutions, small boutique farms and self-sustainable home dairying has kept pace with Brent’s expansion, he’s received calls from around New Zealand asking for advice and demonstrations.

“I get calls from all over; in fact, we even export some machines overseas now,” says Brent.

“It’s become second nature to know these machines, make them up from parts, find the right ones for the right job, and keep the customers happy.

“We’ve got many return customers, and the number of referrals and good will by word of mouth has been excellent to see.”

Portable milking systems provide the ability to rear healthy calves, to keep a small but productive herd of dairy goats, cows or sheep for the farmhouse kitchen, and for rural people to branch out into experimenting with their own cheeses and dairy products in the traditional style.

It can be a cottage industry, a hobby or a practical consideration, but in

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Making big things happen The day the new 20,000L Nevada Slurry Tanker arrived on Myles McKeefry and Marty Genet’s farm in Woodville was exciting and nerve racking at the same time

Myles McKeefy says the tanker had exceeded their expectations

How well would their new 145hp tractor pull a tanker more than three times the size of their previous one?

Myles and Marty jointly own two farms operating side by side in Woodville, Manawatu ˉ. Together, the farming business comprises 430ha, with a target production of 240,000kg/MS — each has its own cow shed.

One farm has effluent flowing into a sump, which is then pumped out to irrigators, and excess effluent is stored in an above-ground tank. The other farm stores effluent in a pond, which is spread with a slurry tanker. Their previous slurry tanker was a wee 7,000L Joskin that had worked well with the old tractor.

Fast-forward to 2021 and a new 145hp tractor was welcomed on to the farm. With the new pulling power, now was the time Myles had been waiting for, to seriously look at upgrading the slurry tanker to a larger Nevada.

“I’d been talking with Lloyd about a 14,000L slurry tanker since that’s the recommended size for our size tractor, but Marty thought we should go bigger,” Myles McKeefry says.

Marty had been doing some research of his own.

“What really sold the slurry tanker to me was the website and in-depth detail of the product. With Nevada slurry tankers being so easy to pull and our paddocks being relatively flat, I figured the new tractor could handle more. The added value in having

“Nevada slurry tankers being so easy to pull and our paddocks being relatively flat, I figured the new tractor could handle more.” the extra capacity and more wheels on the ground more than justified the small increase in cost between a 14,000 and a 20,000L,” Marty Genet said.

Marty had Myles convinced, so they went for it and couldn’t be happier with their decision.

“The tractor handles it well. We like that we can store effluent for weeks then just do one-day spreading, where, with the old 7,000L, we’d be spending heaps of time chasing our tails. The Nevada slurry tanker has exceeded our expectations. If anyone is looking at getting a tandem axle, I’d happily tell them the benefits of upgrading to a tridem,” Marty Genet said.

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