Hanami – flower viewing; the Japanese traditional custom of enjoying the transient beauty of flowers.
Call for full story on carbon – Hamish MacLean:
A Dunedin city councillor is warning against demonising agriculture as a producer of greenhouse gases.
As the region awaits an Otago-wide inventory of emissions, Cr Mike Lord said if Otago’s emissions profile included what the region exported without considering what the region imported, it could suggest an unfair, unbalanced climate change mitigation strategy was required.
“I just think we need to be careful because the data doesn’t always tell you the full story,” Cr Lord said.
“And I don’t think we want to demonise agriculture — that’s my bottom line.” . .
Farmer Fears for livelihood amid tenure review – Mark Price:
Charles Innes looks too rugged to be a man who cannot sleep at night for worry.
However, he admits he does, and says he sometimes resorts to a little home brew to solve the problem.
With no tourists using his backpacker accommodation, a predicted 26% drop in average farm profits before tax on sheep and beef farms this season and children to educate at boarding school, Mr Innes has plenty of material for worrying.
He expected completing the tenure review process could help financially, although it might not save the farm. . .
Deferred grazing is a tool that can be used to combat drought, rejuvenate pastures, improve stock health, mitigate against sediment loss, reduce cost and take the stress out of farming.
A three-year research project to quantify the impact of deferred grazing on the pasture, the soil and the farm system has highlighted the benefits of a practice once regarded as lazy farming.
Deferred grazing is the practice of resting pastures from grazing from mid- to late spring until late summer / early autumn.
The trial, which was carried out by AgResearch (led by Katherine Tozer) and Plant and Food Research, was run on trial sites on three commercial farms in the Bay of Plenty and Northern Waikato. Scientists sought to understand more about the effects of deferred grazing, how to successfully apply it and why it works. . .
A small sign on State Highway 8 near Raes Junction on the West Otago/Central Otago border says Wool Carding 1km.
The track leads to a sheep farm where Barb and Stuart Peel run their carding business from a large shed.
Carding is a mechanical process that opens fibres, disentangling them so they can be used for spinning and felting.
The business was started by Stuart’s father, Don, who farmed sheep on the 160 hectare property. . .
Leading national real estate agency Bayleys has expanded the scope of its southernmost operations – acquiring a shareholding in a boutique Southland property company specialising in farm sales.
Bayleys Southland and Country & Co Realty Limited will now be rebranded under the name Country & Co in partnership with Bayleys.
Bayleys Southland is part of Bayleys Real Estate – New Zealand’s largest full-service real estate agency with a network of some 90 offices nationwide and more than 2000 employees. . .
Belching cows and endless feedlots: fixing cattle’s climate issues – Henry Fountain:
Randy Shields looked out at a sea of cattle at the sprawling Wrangler Feedyard — 46,000 animals milling about in the dry Panhandle air as a feed truck swept by on its way to their pens.
Mr. Shields, who manages the yard for Cactus Feeders, knows that at its most basic, the business simply takes something that people can’t eat, and converts it into something they can: beef. That’s possible because cattle have a multichambered stomach where microbes ferment grass and other tough fibrous vegetation, making it digestible.
“The way I look at it, I’ve got 46,000 fermentation vats going out there,” Mr. Shields said. . .
New Zealand Trade and Enterprise has launched a campaign to keep our food and beverage in the minds of global consumers:
The campaign, titled ‘Made with Care’, is being led by New Zealand Trade and Enterprise (NZTE) and is part of a wider ‘Messages from New Zealand’ country brand campaign, which sees Tourism New Zealand (TNZ), NZTE, Ministry for Primary Industries, Education New Zealand and New Zealand Story join forces to promote New Zealand’s brand on the world stage.
New Zealand’s food and beverage industry is a key player in our economy, accounting for close to 46% of all goods and services exports in the past year. In 2018/2019, the industry had a combined revenue of $71.7 billion, with exports reaching more than 140 countries. The top three exports markets in 2018 were China ($6.14 billion), Australia ($2.56 billion) and the United States ($2.53 billion).*
NZTE’s Chief Executive, Pete Chrisp, says the campaign has been backed by significant investment and driven by consumer insights.
“There’s never been a better time to leverage the positive global sentiment being felt towards New Zealand and to raise the international profile of the New Zealand brand in key markets, in a time when we can’t visit our key markets, and they can’t visit us.
“We know from research conducted by New Zealand Story earlier this year that, while the priority order of consumers needs has changed in the current climate, the needs themselves remain fundamentally the same.
“Consumers are looking for safe, nutritious, premium quality, ethical and tasty food and beverages. New Zealand, as a net exporter of food for more than 40 million people, is perfectly placed to meet these needs. The way the industry applies ingenuity and science is an additional driver of preference for our products in our key export markets.”
Underpinning the Made with Care sentiment, and what distinguishes New Zealand food and beverage products from others, is the principle of Taiao – the interconnectedness of our people and the natural world. The values of Kaitiakitanga (guardians, caring for people, place and planet, now and for future generations), Manaakitanga (caring for others and showing hospitality, kindness, generosity, support and respect) and Ingenuity (challenging the status quo with original and bold solutions) are also woven throughout the campaign messaging. . .
A Hindu group is calling for Diwali to be made a public holiday:
Universal Society of Hinduism president Rajan Zed, who is based in the US, said that the government needs to revisit its public holiday policies as the country’s demography has changed.*
He said it’s unfair for the Hindu community to be at work or school on their most popular festival and making it a public holiday would be a “a step in the positive direction”.
Zed said that awareness about other religions created by such holidays like Diwali would strengthen cohesion and unity in the country.
Would it, or would it, like most other statutory holidays, become just another day off with little or no interest in the reason behind it for most of us?
This year’s Diwali falls on Saturday, 14 November. In 2022, Diwali falls on Monday, 24 October.
October 24th will be Labour Day which is a national holiday anyway.
Easter’s changing dates already cause problems with planning, adding another movable celebration would cause more confusion.
Adding another holiday for one culture will add to calls for special days for other cultures to be recognised.
Labour made an election promise to make Matariki a public holiday.
That was popular and I wouldn’t object to it but I am in the camp which favours it replacing one of the 11 existing statutory holiday rather than adding a 12th although which it would replace is debatable.
Act leader David Seymour has an alternative idea:
Act says there’s a way to give workers the public holidays they want – without burdening employers with extra costs.
The party is calling for an overhaul to the current holiday laws. . .
Leader David Seymour says national holidays like Anzac Day and Waitangi Day should be mandated – but other holidays like Easter and Labour Day don’t need to be.
He told Tim Dower making holidays flexible is better than creating more holidays.
“If you keep putting costs onto employment, you’ve got to apply some cause and effect thinking, because people who run businesses and employ people, they’re going to absorb that cost.”
Seymour says that the best option is to introduce some flexibility, with people able to trade out particular days.
Schools couldn’t have pupils taking days off at anytime to suit holidaying parents; having staff away at odd times could put pressure on other workers and some businesses find it easier to have all staff off at the same time.
People planning reunions, other celebrations and events often choose long weekends to maximise the chance of people being able to attend. With no set dates for holidays, numbers attending might be reduced.
However, people who have jobs in businesses or services that operate on holidays already have some choice over when they take their statutory days.
Flexibility over holiday dates could lead to a reduction in costs for employers too. If workers could choose which day to take a holiday it would do away with the current requirement to pay time and a half and give another day off to anyone who works on a statutory holiday.
It would allow people to choose dates that suited them, reduce traffic to and from holiday spots, and could even out some of the peaks and troughs for accommodation and activity providers in holiday hot spots by spreading visitor numbers over longer periods.
Flexibility over when statutory holidays are taken could work and it’s definitely better than adding another one.