Love poetry? Time to get book
Albatross and Moonbeams by local poet will be launched
Would-be romantics seeking inspiration this Valentine’s might look to Waikino man Art Johnstone. Art will hold a reading using poems from his new book of poetry on February13 at Waihi Library.
“Between the ages of 7 and 22, I would’ve said [Valentine’s Day] is your way in,” he says.
“Although I have to say it’s never been successful for me.”
Art has been with his wife Rachel for 37 years but it was Rachel and not Art who made the first move.
But from a poet with a self-described romantic heart, writing to the subject of your affections is an opportunity too good to miss.
“If you want to send a message, just wear your heart on your sleeve,” he advises. “Otherwise you get to a point in your life where you go ‘I wish I’d said that’. Throughout my life people have come and gone all too frequently.”
On Valentine’s: “I would say go for it. I used to see it as a date coming up on the horizon. You have to pose to yourself the question ‘what if?’.”
Art’s father was a Scotsman in the armed forces and according to his son, had a woman in every single army base he went to. A poem on Art’s website — www.artjohnstone.com/blog/ albatross-and-moonbeams — called Charming Man tells the story.
On Saturday, the retired teacher will talk about the genesis of the poems and give opportunities for people to ask questions about them.
“I began to write the poems in 2019, while visiting the UK, catching up with a few old friends,” he says.
But the book formed more fully after a trip onboard HMB Endeavour in December 2019.
“I sailed her from Wellington to Sydney and that experience gave me the poem: Albatross and Moonbeams, which was written while watching albatross in the moonbeams, on watch at 4am in the morning: half-way across the Tasman. The poems reflect my time spent teaching, my experiences growing up, reminisces from childhood and memories of people and events, past and present.”
His website contains many of the poems from the book, which is a selection whereas the website is: as they come, he says. The work was written in Waikino, designed by a graphic designer in Thames, Nicole Phillips, and printed in Hamilton by Tim Curry of Fusion print.
“I really wanted the whole thing to be created and produced in New Zealand, as locally as possible,” says Art.
i Art’s book of poetry Albatross and Moonbeams is being launched at Waihi Library on February 13 at 10.30am.
Honestly, from when I first started they treated me like I was one of them.
From high heels to fire fighting boots, Jessie Hughes is a teenager making her mark. The Whangamata 18-year-old has followed in the footsteps of her brother and father as a volunteer with Onemana Rural Fire Brigade but is being given opportunties to lead due to the respect she’s earned herself.
“Honestly, from when I first started they treated me like I was one of them,” she says of her fellow crew.
“I fitted in straight away and it was such a big thing. It really builds confidence up and I’ve met so many other female firefighters at different fires. It’s cool how much my crewmates push me to keep going.”
Jessie was crowned Queen of the Ball at Whangamata Area School and was delivered to the event by her Onemana crew in the brigade’s unimog.
Among the members is her dad, Preston, and brother, Shannon, and cousin, Kaea Barbarich.
This is her third year in the brigade, and already she’s being encouraged to take on extra training for more of a leadership role.
This would include duties such as planning and looking after the crew, and making decisions.
She says rural fire chief Jo Adams
Jessie Hughes
has been a great help. Her firefighter volunteer work was taken into consideration for her school qualifications, which helped with juggling the time commitments.
“I’ve been privileged to go to most of the big callouts like the Pumpkin Hill-sailors Grave fire this year, a big fire at Matakana and Golden Valley Waihi, which Jo describes as ‘a nasty fire, steep and ugly’.”
Jessie describes volunteering as physical but also requiring mental effort: “Because you have to think of how you keep yourself and your crew safe,” she says. “But physcially it pays off big time.
“Sailors Grave was draining because it was hot. You really had to keep yourself going. Physically it was very tiring because it’s quite steep and you had all the ash in your face, but it was really rewarding.”
Jo Adams is warning of very dry conditions that require extra caution.
He said there had been extra pressure as holidymakers came down for the long weekends. “We’ve been around and know the dryness out there, and there are idiots still lighting fires at Opotuere Beach at night, so we’re policing that.” There was large signage at the entrance to the settlement warning of the fire risk and total ban, so there was no excuse, he said.
Thames-coromandel District is in a Prohibited Fire Season, effective Monday, December 21. All Department of Conservation land also remains in a prohibited fire season meaning no fires are permitted to be lit in open areas.
In Hauraki District, it is a Restricted Fire Season, permits are required.
i Fire and Emergency New Zealand now issues permits for fires in the open. Check its websitewww.chec kits alright. nz for more information and whether you need to apply for a fire permit.
The ‘‘eew” factor of haggis is a thing of the past, says local butcher John van Bommel. ‘‘That’s what people will say to stop you from getting your portion,” he says.
Haggis has advanced over the years, especially in New Zealand, and John says their recipe is just beautiful.
Nearly all his 25-strong staff have become fans of the Scottish dish since they started working at the Gate Pa shop.
The butchery is the designated supplier of the ceremonial haggis at Paeroa Highland Games and Tattoo to accompany their ”ode to the haggis” tradition.
If you’re a fan of pate, you will like haggis, John says, describing it as like a hot pate.
The recipe was gifted to John and wife Raewyn by Gordon Smart who is considered one of the world’s top haggis-makers. The couple run an online haggis website and send their much-loved haggis around the country.
They have a sizeable client base of regulars and new people are always discovering the tasty ‘‘beastie”.
“Once people give it a try, they’re back for more.”
Haggis was originally made of sheep’s pluck (heart, liver, and lungs) minced with onion, stock, oatmeal, suet, spices and salt. It was cooked encased in a sheep’s paunch.
The Aussie Butcher recipe is liver mixed with oats, suet, onions and special spices.
They wouldn’t want to use all the other offal involved in the traditional recipe. They refer to their recipe as a more superior flavoured table beastie.
The spices are the secret ingredient, Raewyn says.
She recommends first-timers try haggis on crackers or crostino. Haggis should be heated in its wrapping on a stove top but never boiled, she says. Haggis is best just warmed.
About four years ago, the Aussie Butcher haggis recipe was as picked the favourite from the suppliers around the country who had hoped to be the event supplier.