More land needed for growth in towns
Here’s a look at what’s been happening this week in Waikato community newspapers.
A plan looking at the future development of Matamata-Piako district’s three towns will aim to provide more land for business and industrial use.
In Matamata, there was no vacant land available for new businesses while Morrinsville was deemed ‘‘sufficient’’ but needed the ability to plan for an oversupply of land for new business in the future.
In Te Aroha, there was an oversupply of business land but a deficit in industrial land.
The review of current and future needs for business and industrial development formed just a small part of the Matamata-Piako District Council’s ‘‘Plan Your Town’’ document, which would become part of the district plan.
The strategy aimed to assess the current land available for business and industrial use and also the projected demand out to 2033.
It was based on previous land development and geared to include a ‘‘buffer’’ to ensure an oversupply of land could be maintained.
The plan aimed to provide 5.9ha of new land, in existing business zone areas, for business and industrial development in Matamata.
Rules would control the type and scale of new business which could be developed, as the 5.9ha earmarked currently had a mix of residential housing and some nonresidential uses, and had frontage to other residential areas.
Additional land, about 2.6ha, had also been rezoned along Waharoa Rd East, where a recent commercial development had been established.
It would provide for the projected demand for additional business land, needed to meet the plan’s ‘‘oversupply buffer’’.
Matamata had an existing industrial area to the east of the town on State Highway 24. It was proposed to extend the existing industrial zone further to the east with an area of about 9.5ha.
It excluded the site subject to the Matamata road bypass proposal.
In Morrinsville, the plan determined there was enough land for new businesses out to 2033.
The council planned to monitor any trends in business land development to assess when and if any new land for business was required.
Sites which could offer new industrial development were investigated south of Morrinsville.
It was proposed a new area on the corner of Kereone Rd and Morrinsville-Walton Rd, which adjoins an existing industrial zone could be suitable for industrial use in the future.
In Te Aroha, the plan did not propose any additional business land.
But there was an investigation of various sites around the town to find more room for industrial development.
No suitable sites were found but the council determined it would be worth further research to identify industrial areas outside of the Te Aroha township.
Matamata Chronicle
Brewing a top drop
One of Thames’ oldest buildings has gone from stabling horses and manufacturing boilers to brewing beer.
The heritage building in Cochrane St, at the northern end of historic Grahamstown, is now home to the Boilerhouse, which opened on January 4.
The opening of the brewery and bistro brings brewing beer back to Thames, one of the first towns in New Zealand to brew beer.
During the goldrush 150 years ago, Thames had at least four breweries, more than 110 licensed hotels and was the birthplace of brewing giants.
The Boilerhouse venture began several years ago with two mates, Bruce Oliver and Steve Sowerby, who developed three craft brews on the site, a pale ale (Foundry), a red ale (Saxon) and a pilsner (Pick Axe).
Boilerhouse spokesperson Eilidh Stewart said Oliver was unfortunately diagnosed with cancer and died in September, 2013, before the Boilerhouse was complete.
Oliver was the driving force behind the brewery, she said.
‘‘Lots of Steve and Bruce’s aims was all about brewing for fun and having fun along the way and enjoying the process,’’ she said.
Due to changes to the building to accommodate a kitchen for the bistro, the beers are currently being brewed off site and will be available at the Boilerhouse in about four or five months’ time.
‘‘We’ve got our brewery here but we have to do a couple more alterations in order for us to make sure that we’re brewing to the capacity that we want,’’ she said.
‘‘The long term aim is to make sure that this is up and running as a brewery.’’ It was currently a work in process but brewers evenings, tours and a brewing club were planned, she said. It took three years to renovate the historic building, which was in poor condition and required structural work and earthquake strengthening. It’s been done up in a ‘‘rustic industrial’’ style, with relics from days gone by.
‘‘When [Sowerby] initially bought it, the front side of the building was close to falling on to the street,’’ Stewart said.
‘‘It’s been a labour of love for him because he’s really keen to keep the history of the building alive.’’
The building was originally the Shorts and Meehan livery stables before Judd Foundry opened on the site.
Stewart said they were keen to find out more about the site and were currently working with the Thames Historical Society.
Along with beer on tap, the brewery has local wines on offer from Ohinemuri Winery in the Karangahake Gorge and offers bar snacks, a kid’s platter and sharing platters.
Hauraki Herald
Pushing raw food
Mary Pearce owns K9 Cuisine, an all-raw food provider located in Huntly.
She started the business in 2013, after she noticed her own dogs getting itchy, scaly skin on a predominantly kibble based diet.
Pearce made the switch to raw and within a couple of weeks she noticed huge improvements to their coats, skin, teeth and bowel motions.
‘‘We all know the benefits to ourselves of eating raw fruits and vegetables for their live enzymes, vitamins, minerals and nutritive value, and the same applies for our dogs.
A raw diet is about matching as closely as possible to what a dog would eat in the wild, Pearce said.
In the last three years, K9 Cuisine has grown to over 200 clients.
More and more people are moving towards raw food, but it’s just educating people about how advantageous raw food can be for their dog, Pearce said.
As long as the dog is being fed a mixture of meats, bones and organs – there shouldn’t be any issues, Pearce said.
Pearce has owned rottweilers for 33 years.
In that time, she’s trialled many different diets, but found raw is best.
‘‘A raw diet goes back to what a dog would eat in the wild.
‘‘Being descendents from wolves, they have canines for tearing meat and molars for crushing bones – they’re designed to eat raw food.’’
However, Hamilton vet Craig Brighouse isn’t so convinced.
Brighouse has been a vet for around 25 years and has seen multiple complications with dogs on a raw food diet.
At least once a month a dog would come in with either gastritis, bowel obstruction or constipation after eating raw food, Brighouse said.
A gastric surgery can cost well over $2000 if there’s an obstruction, he said.
‘‘We try to be open about it and some of our clients use it, but we ourselves don’t promote it.’’
People argue a raw diet is what a dog would eat if it lived in the wild, Brighouse said.
‘‘But, these dogs are well removed from the wild and have been living with human occupation for years.
‘‘There’s not little bichons running around the savanna hunting gazelles.’’
Brighouse advised dog owners to go for a commercial diet, which has all of the nutrients.
‘‘There’s a lot of options now and there are premium better quality dog foods available from a vet store.’’
North Waikato