Earlier this month, I undertook a challenge of a new kind – orienteering. I was previously aware that such endurance competitions existed; yet, I had never attempted one. As this entire year abroad has been a series of experiments, I can now add a new experience to my list of endeavors.
The event was held in Piha, a small town on the coastal side of the Waitakere Mountains. The sea at Piha is notorious for dangerous surf, and in fact, there is a Baywatch-type television program set in the area call Piha Search and Rescue. The “Waitaks,” as they are called by the locals, rise steeply from the coast. Situated just west of Auckland, the range is by no means isolated; although, there are rugged, isolated sections. As such, the orienteering competition required a bit of preparation. Each member in a team was required to carry a pack with the following items: wool hat and gloves, thermal shirt and leggings, flashlight, rain poncho, emergency blanket, and whistle. A first aid kit and compass were also compulsory for each team. One hour before the competition commenced, teams were given a map of the area which outlined trails through the Waitaks and various point stations. The purpose of the day was to visit as many stations, write down the codes in order to collect points, and then return to home base before the allotted time expired.
So, our novice team of four set out on the journey. Fresh and exhilarated, we started off jogging and collected our first points at Kitekite Falls. Just as we did, rain started to fall, but it didn’t slow us down. We got quite wet, and admittedly, a bit lost in the network of trails, but we eventually made it to our next station – a small footbridge, where we found the code underneath the bridge. We continued jogging along.
From bush trail to coastal trail to bush trail again, six hours passed. We saw some beautiful scenery – the coastal cliffs were starkly stunning, and the black sands for which the western beaches are renowned contrasted the deep, blue waters and white, frothy waves. The weather went from fair to poor to brilliant to poor again to chilly as the sun set behind the hills. The trails turned to bogs, and by the end we had all been in mud up to our ankles, if not higher. Our plan of attack went from overly-ambitious to reasonably abbreviated. We were humbled. We collected points which by no means rivaled the winners, but we had fun. We considered ourselves tough for our gutsy effort.
And we all slept soundly that night.
Because we were so close to Auckland, we celebrated our wilderness endeavor with a tour of the big city the next day. We started with brunch atop the Sky Tower, in the heart of Auckland’s city center. The Sky Tower is an icon and resembles the Space Needle of Seattle. There is a restaurant at the top which slowly rotates so guests receive a 360° view of the city as they dine.
After our filling meal, we strolled through the city. We witnessed magnificently gnarly magnolias in Albert Park. These trees were outrageous; they were breathtaking; they were so cool! Albert Park was perhaps my favorite place that we visited for the reason of these trees alone. Through the park and then the University of Auckland campus, we made our way to the Auckland Domain. The Domain is another large park – a sort of Central Park for the city of Auckland. Beautifully landscaped, the Domain has a series of forested trails and plenty of open fields. It is adorned with sculptures, and it is also the home of the Auckland Museum and a plant conservatory with a gorgeous, albeit small, exhibit of orchids.
And, as if we hadn’t already accomplished much that weekend, we topped it all off with a drive to Mission Bay where we threw around a frisbee on the beach. It was quite a fun-filled, adventurous weekend. Oh, and did I mention that the orienteering competition was the just the first of two? Yes, we will surely be up for the next challenge.
See pictures of Piha and Auckland at my Shutterfly website.
Thursday, June 29, 2006
Tuesday, June 27, 2006
Food for Thought
For this excerpt, allow me to digress from my travel log. My uncle sent me the following link, and being the verbose agriculture advocate that I am, I have made some comments. I’d be interested in hearing those of others.
http://www.powells.com/interviews/pollan.html
I have read two books by Michael Pollan: Second Nature and The Botany of Desire. I not only found both books interesting, but I also thoroughly enjoyed them and recommend them. Michael Pollan is a very thoughtful and learned writer. I believe that he delves into his subject matter and fairly presents both sides of the argument. Even in the case of the 'New Leaf' potatoes, which are not mentioned with fondness in his web interview, I believe that Pollan impartially described them in The Botany of Desire. His interviews with growers were not intended as undermining criticism. He fairly presented the growers’ reasons for planting this GMO crop. Perhaps he even showed them some empathy – representing them not as mindless but as people trying to earn a living, trying to do right by the environment, but perhaps pawns in the large-scale food industry chess game.
***
I found Pollan’s comments on ethanol as fuel quite interesting. I have experienced several cultures these last few months, and what has carried through as a common perception of Americans is that we love our big, gas-inefficient vehicles. This, of course, is a huge generalization, but it is true in many cases. Nonetheless, now in NZ - a country renowned for its greenery - I must admit that they are not “green-minded” in every respect. For example, public transportation is poor, and people do not always live near their workplaces. There are a fair number of SUVs and pick-up trucks on the road, and also, the number of used vehicles spewing black exhaust is tremendous. Were it not for the relatively low population and isolated, island location, I believe that the air quality in New Zealand would be verging on poor. There is no severe need to take heed of air quality, so it is not in the mindset of the people. In the United States, however, air quality needs to be in the minds of the people. We must try to protect what ozone we have left, as yes, it is overwhelmingly apparent that it has been degraded here in the Southern Hemisphere.
But, I digress slightly from the matter of ethanol as fuel. I am aware that gas prices in the U.S. have risen significantly since I left last fall. I understand that the rise tremendously hurts many businesses and industries – my family’s farming enterprise to name just one. Gas in the U.S. is, nonetheless, less expensive than it is in any of the other countries I have visited. Whether it be for supply and demand tendencies or political issues or whatever else, what needs to be understood is that gasoline and other products from fossil fuels are non-renewable resources. Alternatives need to be discovered and all people – be them American, Spanish, Chilean, Kiwi, or whatever else – need to learn to depend less on non-renewable resources. I never stopped to think that ethanol as an alternative could actually be less efficient than gasoline itself, as Pollan points out in this interview, but these are the things that we do need to ponder.
***
In recent years, I have become a firm believer in buying locally-grown. My definition of locally-grown is flexible, which hopefully doesn't make me a hypocrite but probably does in the eyes of the greenest of green. For example, if I am in New York, I buy New York apples - not those from Washington or California or Chile or New Zealand. Buying "locally-grown," however, sometimes means buying Georgia peaches when I am in New York because there are not many peaches grown in New York in the first place. But, when I am in the US, I buy produce from the US. When I was in Chile, I ate produce from Chile. Here in NZ, I buy apples from NZ, or I eat free kiwifruit that I receive from growers. (Oh, the advantages of working in horticulture!) If there is anything that does not waver in my purchasing, it is that I buy produce that is in season in the region where I am living. As Pollan said in the web interview, if there is a lot of kohlrabi, then kohlrabi he eats.
But, of course, Pollan made his kohlrabi reference in terms of buying from farmers' markets and CSAs. I, myself, enjoy going to farmers’ markets, and as an intern at the UC Davis Student Farm, I also enjoyed learning more about and participating in a CSA. I understand, however, and Pollan also commented to the fact that not everyone has the means to participate in such programs. When farmers’ markets or CSAs are not available, buying locally-grown produce sometimes means going to a gourmet grocery store, or buying organic food at a higher price. As a student still on a tight salary, and as a person that appreciates convenience in a fast-paced world, I understand that this is not always possible. What needs to happen, I suppose, is for buying locally-grown to become mainstream – that it be imprinted in the minds of the food suppliers and consumers alike. This would, of course, take time, and I do not have a simple explanation for instilling such a mindset.
***
If only there were more cooking classes in schools! I love to cook, so without a doubt, this would have been my favorite class. Cooking instruction could be tied into health, science, agriculture, or even physical education classes. Implementation could be an effort toward reducing childhood obesity, teaching plant science, or even reducing crime by giving students a hobby of sorts. But, drawing in the argument above, this could also be a way of educating children and their families about supporting local agriculture. Unfortunately, what probably prohibits implementation of such classes is funding – a topic about which I am not qualified to speak.
***
There was a point that Pollan made in his interview, which was a poignant one for me. Pollan claimed that there are more ‘D’ students going back to the farm these days and that the ‘A’ students are abandoning the farming lifestyle. I cannot help but reflect on this issue. Sure, I am a student of agriculture; it runs in my blood, and I still have a vested interest in my family’s farm; yet, I am not home making a living on the farm. I believe my brothers would share my same sentiments about the farm, but they, too, have jobs off the farm.
If there is a ‘brain drain’ in rural America, why is it so? Some might claim that the intellectuals are seeking the glamour of the city, but obviously, this does not appeal to my brothers and me or others that I know. Instead, my thought is that, again, much comes back to the consumer – the consumers’ view of agriculture and the consumers’ willingness to make farming a profitable vocation. The purchasing power of the consumer could give growers the confidence to break away from the chess games of large agribusiness and become pioneers like ‘Joel,’ about whom Pollan writes in Omnivore’s Dilemma. It could incite them to proclaim their love for their life’s work the way that Wendell Berry does in his prose and poetry or David M. Masumoto in his book Epitaph for a Peach and others. In could inspire people like Alice Waters to initiate programs that educate the masses about the food they eat.
But, perhaps it is a vicious circle. Perhaps it takes people like Joel and Wendell and David and Alice to enlighten consumers. Maybe that is why I spend this time away from the farm, experiencing new cultures, new economies, new systems of agriculture. Maybe that is why I continue my education. Maybe that is why I spend this time writing.
If what Pollan said is right – that there is a ‘brain drain’ in rural America, a movement away from intellectual farming and a reliance on machinery, chemicals, and large agribusiness – then we all, for the good of us all, need to make efforts to promote our local agriculture and bring the ‘glamour’ back to it. We should encourage those with a vested interest in agriculture to gain ‘outside’ perspectives and those with ‘outside’ perspectives to take a vested interest. I do not believe that all the ‘A’ students have lost interest in their farming roots, they just need support in order to shape America from its roots. Trees are difficult to uproot, but they can be trained. And when they are, they produce bountiful fruit.
http://www.powells.com/interviews/pollan.html
I have read two books by Michael Pollan: Second Nature and The Botany of Desire. I not only found both books interesting, but I also thoroughly enjoyed them and recommend them. Michael Pollan is a very thoughtful and learned writer. I believe that he delves into his subject matter and fairly presents both sides of the argument. Even in the case of the 'New Leaf' potatoes, which are not mentioned with fondness in his web interview, I believe that Pollan impartially described them in The Botany of Desire. His interviews with growers were not intended as undermining criticism. He fairly presented the growers’ reasons for planting this GMO crop. Perhaps he even showed them some empathy – representing them not as mindless but as people trying to earn a living, trying to do right by the environment, but perhaps pawns in the large-scale food industry chess game.
***
I found Pollan’s comments on ethanol as fuel quite interesting. I have experienced several cultures these last few months, and what has carried through as a common perception of Americans is that we love our big, gas-inefficient vehicles. This, of course, is a huge generalization, but it is true in many cases. Nonetheless, now in NZ - a country renowned for its greenery - I must admit that they are not “green-minded” in every respect. For example, public transportation is poor, and people do not always live near their workplaces. There are a fair number of SUVs and pick-up trucks on the road, and also, the number of used vehicles spewing black exhaust is tremendous. Were it not for the relatively low population and isolated, island location, I believe that the air quality in New Zealand would be verging on poor. There is no severe need to take heed of air quality, so it is not in the mindset of the people. In the United States, however, air quality needs to be in the minds of the people. We must try to protect what ozone we have left, as yes, it is overwhelmingly apparent that it has been degraded here in the Southern Hemisphere.
But, I digress slightly from the matter of ethanol as fuel. I am aware that gas prices in the U.S. have risen significantly since I left last fall. I understand that the rise tremendously hurts many businesses and industries – my family’s farming enterprise to name just one. Gas in the U.S. is, nonetheless, less expensive than it is in any of the other countries I have visited. Whether it be for supply and demand tendencies or political issues or whatever else, what needs to be understood is that gasoline and other products from fossil fuels are non-renewable resources. Alternatives need to be discovered and all people – be them American, Spanish, Chilean, Kiwi, or whatever else – need to learn to depend less on non-renewable resources. I never stopped to think that ethanol as an alternative could actually be less efficient than gasoline itself, as Pollan points out in this interview, but these are the things that we do need to ponder.
***
In recent years, I have become a firm believer in buying locally-grown. My definition of locally-grown is flexible, which hopefully doesn't make me a hypocrite but probably does in the eyes of the greenest of green. For example, if I am in New York, I buy New York apples - not those from Washington or California or Chile or New Zealand. Buying "locally-grown," however, sometimes means buying Georgia peaches when I am in New York because there are not many peaches grown in New York in the first place. But, when I am in the US, I buy produce from the US. When I was in Chile, I ate produce from Chile. Here in NZ, I buy apples from NZ, or I eat free kiwifruit that I receive from growers. (Oh, the advantages of working in horticulture!) If there is anything that does not waver in my purchasing, it is that I buy produce that is in season in the region where I am living. As Pollan said in the web interview, if there is a lot of kohlrabi, then kohlrabi he eats.
But, of course, Pollan made his kohlrabi reference in terms of buying from farmers' markets and CSAs. I, myself, enjoy going to farmers’ markets, and as an intern at the UC Davis Student Farm, I also enjoyed learning more about and participating in a CSA. I understand, however, and Pollan also commented to the fact that not everyone has the means to participate in such programs. When farmers’ markets or CSAs are not available, buying locally-grown produce sometimes means going to a gourmet grocery store, or buying organic food at a higher price. As a student still on a tight salary, and as a person that appreciates convenience in a fast-paced world, I understand that this is not always possible. What needs to happen, I suppose, is for buying locally-grown to become mainstream – that it be imprinted in the minds of the food suppliers and consumers alike. This would, of course, take time, and I do not have a simple explanation for instilling such a mindset.
***
If only there were more cooking classes in schools! I love to cook, so without a doubt, this would have been my favorite class. Cooking instruction could be tied into health, science, agriculture, or even physical education classes. Implementation could be an effort toward reducing childhood obesity, teaching plant science, or even reducing crime by giving students a hobby of sorts. But, drawing in the argument above, this could also be a way of educating children and their families about supporting local agriculture. Unfortunately, what probably prohibits implementation of such classes is funding – a topic about which I am not qualified to speak.
***
There was a point that Pollan made in his interview, which was a poignant one for me. Pollan claimed that there are more ‘D’ students going back to the farm these days and that the ‘A’ students are abandoning the farming lifestyle. I cannot help but reflect on this issue. Sure, I am a student of agriculture; it runs in my blood, and I still have a vested interest in my family’s farm; yet, I am not home making a living on the farm. I believe my brothers would share my same sentiments about the farm, but they, too, have jobs off the farm.
If there is a ‘brain drain’ in rural America, why is it so? Some might claim that the intellectuals are seeking the glamour of the city, but obviously, this does not appeal to my brothers and me or others that I know. Instead, my thought is that, again, much comes back to the consumer – the consumers’ view of agriculture and the consumers’ willingness to make farming a profitable vocation. The purchasing power of the consumer could give growers the confidence to break away from the chess games of large agribusiness and become pioneers like ‘Joel,’ about whom Pollan writes in Omnivore’s Dilemma. It could incite them to proclaim their love for their life’s work the way that Wendell Berry does in his prose and poetry or David M. Masumoto in his book Epitaph for a Peach and others. In could inspire people like Alice Waters to initiate programs that educate the masses about the food they eat.
But, perhaps it is a vicious circle. Perhaps it takes people like Joel and Wendell and David and Alice to enlighten consumers. Maybe that is why I spend this time away from the farm, experiencing new cultures, new economies, new systems of agriculture. Maybe that is why I continue my education. Maybe that is why I spend this time writing.
If what Pollan said is right – that there is a ‘brain drain’ in rural America, a movement away from intellectual farming and a reliance on machinery, chemicals, and large agribusiness – then we all, for the good of us all, need to make efforts to promote our local agriculture and bring the ‘glamour’ back to it. We should encourage those with a vested interest in agriculture to gain ‘outside’ perspectives and those with ‘outside’ perspectives to take a vested interest. I do not believe that all the ‘A’ students have lost interest in their farming roots, they just need support in order to shape America from its roots. Trees are difficult to uproot, but they can be trained. And when they are, they produce bountiful fruit.
Monday, June 26, 2006
A Queen, Three Volcanoes, but No Hobbits
It was a first for me, but I happily observed the Queen’s birthday the first weekend of June with the extra day off from work and a trip to one of New Zealand’s famous national parks. Tongoriro National Park is famous for several reasons. With its dry, low-lying shrubbery, it is a striking contrast to the rolling greenery I have come to know. Nonetheless, what dominate this park are the three enormous, earthly protrusions – volcanoes to be exact. Mount Ruapehu, Mount Ngarahoe, and Mount Tongoriro are three active volcanoes; the latest of eruptions was that of Ruapehu in 1996. Ruapehu may be more familiarly known as ‘Mount Doom’, as this park was also the site of filming for the Lord of the Rings movies.
I set out with two friends Friday night south from the Bay of Plenty. We passed through Rotorua and then around the eastern shores of Lake Taupo – New Zealand’s largest lake. Much of our journey was in the dark, and when we arrived at our motel, a frigid wind chilled us to the bone. Tongoriro National Park – with its inland location – is one of the coldest places on the North Island. We settled in for the night and rested up for our adventure the next day.
We woke to a thick frost glistening under a rising sun and a clear blue sky. We were overwhelmingly thankful for the favorable conditions and set out on our journey. There is a famous hike that takes travelers over the pass between Mt. Ngarahoe and Mt. Tongoriro – the Tongoriro Crossing. The trailhead for the Crossing was the point of our departure. We started along a flat path, observing the ice which had formed overnight on the ponds, and we felt a chill as we walked in the shadow of the ridge. Eventually, however, we came to the climb. Step by step, we made it to the top of the ridge and then had a decision to make. Would we continue along the route or would we attempt to climb to the summit of Mt. Ngarahoe, over 2200 meters in elevation? Given the crystal clear conditions, we decided there couldn’t be a better time to ascend the mountain and take in the views, and we started up. The climb was slow and difficult with no delineated trail. We sank into fine volcanic soil on any occasion that we were not scaling rocks. The slope was steep, and a look back only incited slight trepidation. In the distance, clouds were beginning to take shape – a sudden change in weather but not uncommon in New Zealand by any means. When I was about three-quarters of the way up, the clouds had completely consumed me. I was lost in a fog on the side of the mountain – an insignificant creature in the face of Mother Nature. At this point, I perhaps thought myself a bit stupid for even making an attempt at this climb, having no training in rock climbing nor proper climbing equipment. I resolved that by the time I would reach the top there would be no view left to behold. I also knew the descent would be slow, and I did not wish to become a statistic, so I turned back. It was unfortunate that I got so far yet not fully to the summit, but in all honesty, I don’t have any regrets about turning back early, even after I arrived at the bottom and the clouds parted.
A storm rolled in that evening and lingered over the park the rest of the weekend. On Sunday, we decided to defy the intermittent showers and hike what seemed a casual stroll, compared to the day before, to Taranaki Falls. The first half, we were protected from the elements in the bush, but we were quite wet by the end of the circuit, as the second half of the trail was completely exposed. We decided that traveling back to the Bay that afternoon was best in order to avoid getting bombarded by snow. It was a wise decision, as the weather reports the following day testified to our assumption. The Tongoriro Crossing was at that point closed for the season. We were fortunate to have gone when we did, and even though we didn’t see any Hobbits, we did see one of New Zealand’s esteemed national parks.
View pictures at my Shutterfly website.
I set out with two friends Friday night south from the Bay of Plenty. We passed through Rotorua and then around the eastern shores of Lake Taupo – New Zealand’s largest lake. Much of our journey was in the dark, and when we arrived at our motel, a frigid wind chilled us to the bone. Tongoriro National Park – with its inland location – is one of the coldest places on the North Island. We settled in for the night and rested up for our adventure the next day.
We woke to a thick frost glistening under a rising sun and a clear blue sky. We were overwhelmingly thankful for the favorable conditions and set out on our journey. There is a famous hike that takes travelers over the pass between Mt. Ngarahoe and Mt. Tongoriro – the Tongoriro Crossing. The trailhead for the Crossing was the point of our departure. We started along a flat path, observing the ice which had formed overnight on the ponds, and we felt a chill as we walked in the shadow of the ridge. Eventually, however, we came to the climb. Step by step, we made it to the top of the ridge and then had a decision to make. Would we continue along the route or would we attempt to climb to the summit of Mt. Ngarahoe, over 2200 meters in elevation? Given the crystal clear conditions, we decided there couldn’t be a better time to ascend the mountain and take in the views, and we started up. The climb was slow and difficult with no delineated trail. We sank into fine volcanic soil on any occasion that we were not scaling rocks. The slope was steep, and a look back only incited slight trepidation. In the distance, clouds were beginning to take shape – a sudden change in weather but not uncommon in New Zealand by any means. When I was about three-quarters of the way up, the clouds had completely consumed me. I was lost in a fog on the side of the mountain – an insignificant creature in the face of Mother Nature. At this point, I perhaps thought myself a bit stupid for even making an attempt at this climb, having no training in rock climbing nor proper climbing equipment. I resolved that by the time I would reach the top there would be no view left to behold. I also knew the descent would be slow, and I did not wish to become a statistic, so I turned back. It was unfortunate that I got so far yet not fully to the summit, but in all honesty, I don’t have any regrets about turning back early, even after I arrived at the bottom and the clouds parted.
A storm rolled in that evening and lingered over the park the rest of the weekend. On Sunday, we decided to defy the intermittent showers and hike what seemed a casual stroll, compared to the day before, to Taranaki Falls. The first half, we were protected from the elements in the bush, but we were quite wet by the end of the circuit, as the second half of the trail was completely exposed. We decided that traveling back to the Bay that afternoon was best in order to avoid getting bombarded by snow. It was a wise decision, as the weather reports the following day testified to our assumption. The Tongoriro Crossing was at that point closed for the season. We were fortunate to have gone when we did, and even though we didn’t see any Hobbits, we did see one of New Zealand’s esteemed national parks.
View pictures at my Shutterfly website.
Friday, June 16, 2006
The Stench of Rotting Eggs
As one enters the town of Rotorua, a first observation may be the beautiful lake carrying the same name, or the recreational redwood grove, or the Tudor-style buildings, but likely, it is none of these. What many first perceive upon entering Rotorua is its smell. Built atop a volcanic plateau, Rotorua is one of the most geothermally active sites in New Zealand, and the accompanying sulfurous odor resembles the stench of rotting eggs. Nonetheless, Rotorua is a popular tourist destination, boasting erupting geysers, bubbling mudpools, natural hotpools, and a stronghold for Maori culture.
Situated about a half hour from Te Puke, my flatmate, Marcela, and I made a day trip to Rotorua to witness some of these natural wonders. We visited the park of Te Puia. Here, we received a guided tour of the recreated Maori Village. We learned that Maori meeting houses are regarded as ancestors, and visitors must take off their shoes before entering as a sign of respect. The intricate carvings of these structures provided documentation of what was traditionally an oral history. These carvings also decorated the storehouses used to safeguard food supplies. Native trees were used to construct the buildings, and oils from shark meat were used as dye. Reflective shells depict eyes in the carvings, and eyes and tongues of human figures were emphasized were ferocity in order to dissuade enemies from attacking. This segment of the tour was an interesting introduction into the Polynesian culture which founded the islands of New Zealand around 1000 AD.
From the Maori Village, our guide then took us through the Kiwi bird house to show us the national bird. Nocturnal and endangered, Kiwi birds are not easy to find in the wild, but they are interesting creatures to behold. Flightless, lacking a tail, and with a thick coat of fur-like feathers, the Kiwi may resemble a mammal at first glance, but a bird it is nevertheless. Unfortunately, during our trip through the dim house gave us only a mere glance at a sleeping individual, face and beak tucked away. (Photographs were not allowed within the house, given the birds’ sensitivity to light, but I snapped a picture of a stuffed specimen inside the Maori meeting house.)
The final segment of the tour was a stroll through the park of heated earth. The ground literally steamed at every crack and crevice, and the ground was warm under our feet. The bubbling kaolin mudpools originate from feldspar. When melted, the feldspar turns to white kaolin, which mixes with black sulfur to create the grey mud. This mud can reach temperatures as high as 90-95°C. The Pohutu Geyser is also quite a sight. It is one of the largest geysers in the area – reaching heights of 90 feet – and erupts about once an hour.
After our visit to Te Puia park, Marcela and I drove by the lake and over to the Rotorua Museum. The town of Rotorua was originally founded as a spa town, so the museum building, built in 1908, once served as a bathhouse of natural thermal pools. We wandered the lawns and gardens, but as the setting sun left us with dwindling light, we made our way back home to Te Puke. After all, it was time for a breath of fresh air.
For pictures, visit my Shutterfly website.
Situated about a half hour from Te Puke, my flatmate, Marcela, and I made a day trip to Rotorua to witness some of these natural wonders. We visited the park of Te Puia. Here, we received a guided tour of the recreated Maori Village. We learned that Maori meeting houses are regarded as ancestors, and visitors must take off their shoes before entering as a sign of respect. The intricate carvings of these structures provided documentation of what was traditionally an oral history. These carvings also decorated the storehouses used to safeguard food supplies. Native trees were used to construct the buildings, and oils from shark meat were used as dye. Reflective shells depict eyes in the carvings, and eyes and tongues of human figures were emphasized were ferocity in order to dissuade enemies from attacking. This segment of the tour was an interesting introduction into the Polynesian culture which founded the islands of New Zealand around 1000 AD.
From the Maori Village, our guide then took us through the Kiwi bird house to show us the national bird. Nocturnal and endangered, Kiwi birds are not easy to find in the wild, but they are interesting creatures to behold. Flightless, lacking a tail, and with a thick coat of fur-like feathers, the Kiwi may resemble a mammal at first glance, but a bird it is nevertheless. Unfortunately, during our trip through the dim house gave us only a mere glance at a sleeping individual, face and beak tucked away. (Photographs were not allowed within the house, given the birds’ sensitivity to light, but I snapped a picture of a stuffed specimen inside the Maori meeting house.)
The final segment of the tour was a stroll through the park of heated earth. The ground literally steamed at every crack and crevice, and the ground was warm under our feet. The bubbling kaolin mudpools originate from feldspar. When melted, the feldspar turns to white kaolin, which mixes with black sulfur to create the grey mud. This mud can reach temperatures as high as 90-95°C. The Pohutu Geyser is also quite a sight. It is one of the largest geysers in the area – reaching heights of 90 feet – and erupts about once an hour.
After our visit to Te Puia park, Marcela and I drove by the lake and over to the Rotorua Museum. The town of Rotorua was originally founded as a spa town, so the museum building, built in 1908, once served as a bathhouse of natural thermal pools. We wandered the lawns and gardens, but as the setting sun left us with dwindling light, we made our way back home to Te Puke. After all, it was time for a breath of fresh air.
For pictures, visit my Shutterfly website.
Wednesday, June 14, 2006
May Dreer Fellowship Report
From New Zealand: The Future Looks Good as Gold
What is the future worth? What is the value of knowing what the future will bring? Surely, the folks on Wall Street would revel in the ability to know what lies ahead. A person buying a lottery ticket would likely accept a trustworthy prediction. The dangers imposed by natural disasters could be averted. Students could know their grades before an exam is taken. Families could plan vacations when fine weather is expected. The ability to see into the future – to know what problems could be avoided or what benefits could be augmented – what a valuable gift that could be!
For the last month, I have humored my family and friends in the United States saying I have acquired the ability to see into the future. Having crossed the International Date Line, I have commenced the third leg of my journey. I am living nearly a day in advance of those in my home country; I am in New Zealand.
On December 31, 1999, tourists flocked to the eastern shores of New Zealand and celebrations abounded as this country was one of the first to experience the new millennium. But just as New Zealand’s physical location allows the ‘Kiwis’ – as proud New Zealanders call themselves – to experience time before the rest of the world, Kiwis are also an innovative, forward-thinking breed. Historically, given the lengthy travel between the distant island and Europe, the people of New Zealand developed inventive ingenuity for independence and subsistence. For example, months before the Wright Brothers made their historic flight in 1903, South Island Kiwi farmer Richard Pearse is said to have made prior success with his own design. In 1911, Ernest Rutherford split the atom, inspiring modern nuclear physics. The jet boat and mechanical railway crossing were invented here, along with many adventure sports like bungee-jumping. In terms of social reform, New Zealand also made giant leaps ahead of the rest. In 1893, New Zealand was the first country in the world to allow women the right to vote. A few years later in 1898, out of concern for the poor, the world’s first old-age pension fund was established for men, followed by a similar fund for women in 1911.
In agriculture, similar ingenuity should not go unrecognized. It was in New Zealand that the mechanical cow-milker was invented, and dairy products remain at the top of this country’s export commodity list. The use of aircraft for seeding, spraying, and frost protection was also pioneered in New Zealand. Such history has developed into a present state where 60 percent of export earnings and nearly 12 percent of gross domestic product are due to agricultural products. Fifty seven percent of New Zealand’s total land area – 15,529,000 hectares – is under agricultural production. Ten percent of the work force is employed in agriculture, and sheep outnumber people 17 to one. Agriculture has obviously been a critical industry in New Zealand, and presuming that holds momentum, it is only prudent that Kiwis try to predict the future, stay one step ahead, and keep viable their agricultural industries. In modern times, this has meant a focus on systems of production and consumer appeal, both of which can be targeted with words like “sustainable” or “integrated.”
Sustainable Agriculture and Integrated Fruit Production
The sustainable agriculture movement began in the 1980’s as growers looked to improve land stewardship while maintaining farm profitability. Decades later, the principles still apply and continue to intrigue growers, researchers, and consumers alike. The primary focus of sustainable agriculture is a holistic approach to food production, with an emphasis on biological pest control and soil management. Today, sustainable production falls under the categories of ‘organic’ and ‘integrated.’ Organic schemes are standardized, prohibiting the use of synthetic chemicals and fertilizers and genetically-modified organisms. ‘Integrated’ production, however, has no specific standards and is perhaps most appropriately defined as a philosophy for justifying agricultural practices. It looks to balance agricultural production with environmental consciousness by reducing chemical inputs, and its adoption has been aided by economic forces.
In 1997, a group from the Euro-Retailers Produce Working Group (EUREP) developed criteria to “reassure consumers” of food safety and sustainability, given the expansion of markets around the globe. These Good Agricultural Practices (GAP) became the standard for exportation of food products to Europe. With the adoption of EurepGAP standards by many European supermarket chains, exporting countries, like New Zealand, needed to reexamine their farming practices in order to maintain relations with their meticulous clients. Already, produce from New Zealand was disadvantaged compared to that from competing Southern Hemisphere countries because of higher input and labor costs. Promises of premium prices and assurances that markets would remain open to commodities produced by GAP standards led to the development of Integrated Fruit Production (IFP) – a branch of sustainable agriculture which focuses on fruit crops. New Zealand growers were quick to adopt the integrated approaches which would make them EurepGAP compliant and open the door to premium trade markets. Apple growers were the first to respond, and by 2003, all apples in New Zealand were regarded as either organic or integrated. The terms ‘conventional’ and ‘integrated’ had become synonymous. European markets remained open to New Zealand apples, and the growers of other fruit commodities with high export value – like kiwifruit and grapes – followed suit. Today, there are IFP programs for these plus summer fruits, berries, and various other horticultural crops, and the development of such programs came largely from the work of scientists at HortResearch.
HortResearch, Te Puke
I am working at the Horticulture and Food Research Institute of New Zealand, or more commonly known as HortResearch. HortResearch was established in 1992 when a reorganization of government departments resulted in “Crown Research Institutes” (CRIs) to pursue the agricultural research interests of the government. Similar to the agriculture experiment stations of land-grant universities, CRIs are government-owned, but they differ from the American system because they function as private companies trying to make a profit. Funding is received from both public and private sources, and it is expected that some money be turned back to the government and that scientific advances be made to benefit industry. HortResearch employs approximately 500 people, and research focuses primarily on kiwifruit, apple, and grape, though blueberry, peach, and other horticultural commodities are also of interest. Two of the primary objectives of HortResearch are making innovations in fruit breeding and advances in Integrated Fruit Production (IFP). Notable HortResearch successes include the Jazz™ apple and the ZespriGOLD™ kiwifruit. These are proprietary fruit which have earned revenue for the company, and their parentage is not disclosed. The work done in Integrated Fruit Production has been revolutionary, is now mandated in crops like apple and kiwifruit, and has allowed for continued exportation to European and Asian markets. Horticultural exports accounted for $2.3 billion in 2005, when 108 countries worldwide accepted New Zealand produce. The European Union, Japan, Australia, and the United States are the key export markets of horticultural commodities, with Japan and Australia each receiving over 60 different products. The adoption of IFP production has been instrumental in maintaining trade relations, and HortResearch has been instrumental in advancing the science behind IFP. There are ten HortResearch stations between the north and south islands dedicated to these programs; one of these stations is in Te Puke.
Though kiwifruit was introduced to New Zealand from China in 1904, Te Puke and the Bay of Plenty region on a whole could quite possibly be considered the kiwifruit capital of the world. Of the 11,550 hectares of horticultural area in the Bay of Plenty region, approximately 11,020 hectares are in kiwifruit. Though countries like China, Chile, and Italy rival New Zealand for highest annual production, the fruit, after all, has its namesake in this country and its people. A drive through the countryside will showcase kiwifruit as the dominant horticultural crop in the Bay of Plenty region. The orchards roll with the hillsides. Vines are planted in neat rows, and a grid of wire trellises supports the network of canes. Pendant fruit dangles, awaiting harvest. Each orchard is surrounded by tightly-spaced poplars or pines – soldiers standing shoulder to should at attention. These soldiers protect the orchards from winds and increase humidity, providing a pleasing environment for the crop. Native birds are abundant – fantails dancing on the wind and pukekos scurrying on the ground. A drive through the countryside will showcase such serenity, but it is an industry after all, and HortResearch is amidst it.
The kiwifruit research conducted in Te Puke ranges from fruit breeding to entomology to physiology. To most consumers in the United States, the green ‘Hayward’ kiwifruit is the only discernable variety. Nevertheless, fruit breeders at HortResearch are credited with developing ‘Hort16A’ – the gold kiwifruit – which went into commercial production in 1998. A red kiwifruit is currently being tested but is not yet commercially available. All of these – green, gold, and red – are varieties of the same species Actinidia chinensis, but there is also work being conducted on Actinidia arguta. A. arguta is a small, hairless species of kiwifruit that can be eaten whole without peeling. Successes from the HortResearch breeding program will be marketed as “Kiwiberry.” The entomologists at Te Puke are working on various integrated approaches to combating scale insects and leafrollers – the two most common pests in kiwifruit. Cicadas are another pest studied, as they become problematic when they feed on canes. Much of the physiological work being conducted focuses on carbohydrate partitioning among the various parts of the vine. In recent years, studies have shown that kiwifruit can be tested for taste based on a parameter known as dry matter. Dry matter is the make-up of the fruit minus the water, so it includes carbohydrates, fiber, organic acids, protein, lipids, and minerals. Fruit taste improves as dry matter increases, and to satisfy discriminating consumers of export markets, the industry stresses the importance of dry matter – testing for it at packhouses, providing premiums to those growers whose fruit reaches high levels, and rejecting fruit that does not meet a minimum standard. Research in the infancy stage is finding that dry matter can be significantly improved with trunk girdling and/or vine pruning and training. Trunk girdling concentrates higher photosynthate levels in the canopy by closing avenues of loss to the roots. Pruning and training in such a way that allows ample light penetration through the canopy results in increased photosynthate production which can then be supplied to the fruit. My time at HortResearch will be spent working with the various fruit breeders, entomologists and physiologists conduction this research. I will also be participating in various extension-related projects, learning about the system of outreach for New Zealand growers. I surmise that the three months to come will not only introduce me to a new crop but also to new directions for horticultural production.
Conclusion
There is no time like the present to start thinking about the future, or perhaps, as is the case for New Zealand, thinking already takes place in the future. In a country where the people literally live ahead of the rest, how appropriate that their mode of thinking also be forward-thinking. From inventors to social reform, New Zealand has made a name for itself, historically and in present day. Agricultural trends have progressed in similar fashion through the universal adoption of Integrated Fruit Production and fruit taste standards for export. In New Zealand, staying one step ahead has been a way of life, perhaps even an intrinsic quality of its people. The world has come to expect from Kiwis zany, new sports and environmental consciousness. Pioneers have become innovators, and risk has not been an impediment. Here in New Zealand, the future looks very bright, and perhaps – as expressed in true Kiwi fashion – it even looks “good as gold.”
References
“About EurepGAP” (website). EUREPGAP® - The Global Partnership for Safe and Sustainable Agriculture (website). Viewed June 2006. http://www.eurepgap.org/Languages/English/about.html.
Dyck, B. 2005. “Understanding Dry Matter.” Kiwifruit – New Zealand Kiwifruit Journal. September/October 2005. pp. 9-11.
“Environment” (website). Statistics New Zealand. Viewed May 2006. http://www.stats. govt.nz/products-and-services/new-zealand-in-profile-2006/environment.htm.
“Exports” (website). Statistics New Zealand. Viewed May 2006. http://www.stats.govt. nz/products-and-services/new-zealand-in-profile-2006/exports.htm.
“General” (website). Statistics New Zealand. Viewed May 2006. http://www.stats.govt. nz/products-and-services/new-zealand-in-profile-2006/General.htm.
Hanna, N. 2005. Fodor’s Exploring New Zealand. Third edition. A.A. Publishing: United Kingdom. pp. 1-288.
“History” (website). Statistics New Zealand. Viewed May 2006. http://www.stats. govt.nz/products-and-services/new-zealand-in-profile-2006/History.htm.
Kerr, J., E. Hewett, and A. Aitken. 2005. “HortResearch Fresh Facts – New Zealand Horticulture” (brochure). ISSN 1177-2190. ISBN 0-477-10014-7. pp 1-33.
Pink, B. 2006. “First Results from 2006 Census Released” (website). Statistics New Zealand. Viewed May 2006. http://www.stats.govt.nz/products-and-services/media-releases/2006-census/2006-census-provisional-counts-2006-mr.htm.
What is the future worth? What is the value of knowing what the future will bring? Surely, the folks on Wall Street would revel in the ability to know what lies ahead. A person buying a lottery ticket would likely accept a trustworthy prediction. The dangers imposed by natural disasters could be averted. Students could know their grades before an exam is taken. Families could plan vacations when fine weather is expected. The ability to see into the future – to know what problems could be avoided or what benefits could be augmented – what a valuable gift that could be!
For the last month, I have humored my family and friends in the United States saying I have acquired the ability to see into the future. Having crossed the International Date Line, I have commenced the third leg of my journey. I am living nearly a day in advance of those in my home country; I am in New Zealand.
On December 31, 1999, tourists flocked to the eastern shores of New Zealand and celebrations abounded as this country was one of the first to experience the new millennium. But just as New Zealand’s physical location allows the ‘Kiwis’ – as proud New Zealanders call themselves – to experience time before the rest of the world, Kiwis are also an innovative, forward-thinking breed. Historically, given the lengthy travel between the distant island and Europe, the people of New Zealand developed inventive ingenuity for independence and subsistence. For example, months before the Wright Brothers made their historic flight in 1903, South Island Kiwi farmer Richard Pearse is said to have made prior success with his own design. In 1911, Ernest Rutherford split the atom, inspiring modern nuclear physics. The jet boat and mechanical railway crossing were invented here, along with many adventure sports like bungee-jumping. In terms of social reform, New Zealand also made giant leaps ahead of the rest. In 1893, New Zealand was the first country in the world to allow women the right to vote. A few years later in 1898, out of concern for the poor, the world’s first old-age pension fund was established for men, followed by a similar fund for women in 1911.
In agriculture, similar ingenuity should not go unrecognized. It was in New Zealand that the mechanical cow-milker was invented, and dairy products remain at the top of this country’s export commodity list. The use of aircraft for seeding, spraying, and frost protection was also pioneered in New Zealand. Such history has developed into a present state where 60 percent of export earnings and nearly 12 percent of gross domestic product are due to agricultural products. Fifty seven percent of New Zealand’s total land area – 15,529,000 hectares – is under agricultural production. Ten percent of the work force is employed in agriculture, and sheep outnumber people 17 to one. Agriculture has obviously been a critical industry in New Zealand, and presuming that holds momentum, it is only prudent that Kiwis try to predict the future, stay one step ahead, and keep viable their agricultural industries. In modern times, this has meant a focus on systems of production and consumer appeal, both of which can be targeted with words like “sustainable” or “integrated.”
Sustainable Agriculture and Integrated Fruit Production
The sustainable agriculture movement began in the 1980’s as growers looked to improve land stewardship while maintaining farm profitability. Decades later, the principles still apply and continue to intrigue growers, researchers, and consumers alike. The primary focus of sustainable agriculture is a holistic approach to food production, with an emphasis on biological pest control and soil management. Today, sustainable production falls under the categories of ‘organic’ and ‘integrated.’ Organic schemes are standardized, prohibiting the use of synthetic chemicals and fertilizers and genetically-modified organisms. ‘Integrated’ production, however, has no specific standards and is perhaps most appropriately defined as a philosophy for justifying agricultural practices. It looks to balance agricultural production with environmental consciousness by reducing chemical inputs, and its adoption has been aided by economic forces.
In 1997, a group from the Euro-Retailers Produce Working Group (EUREP) developed criteria to “reassure consumers” of food safety and sustainability, given the expansion of markets around the globe. These Good Agricultural Practices (GAP) became the standard for exportation of food products to Europe. With the adoption of EurepGAP standards by many European supermarket chains, exporting countries, like New Zealand, needed to reexamine their farming practices in order to maintain relations with their meticulous clients. Already, produce from New Zealand was disadvantaged compared to that from competing Southern Hemisphere countries because of higher input and labor costs. Promises of premium prices and assurances that markets would remain open to commodities produced by GAP standards led to the development of Integrated Fruit Production (IFP) – a branch of sustainable agriculture which focuses on fruit crops. New Zealand growers were quick to adopt the integrated approaches which would make them EurepGAP compliant and open the door to premium trade markets. Apple growers were the first to respond, and by 2003, all apples in New Zealand were regarded as either organic or integrated. The terms ‘conventional’ and ‘integrated’ had become synonymous. European markets remained open to New Zealand apples, and the growers of other fruit commodities with high export value – like kiwifruit and grapes – followed suit. Today, there are IFP programs for these plus summer fruits, berries, and various other horticultural crops, and the development of such programs came largely from the work of scientists at HortResearch.
HortResearch, Te Puke
I am working at the Horticulture and Food Research Institute of New Zealand, or more commonly known as HortResearch. HortResearch was established in 1992 when a reorganization of government departments resulted in “Crown Research Institutes” (CRIs) to pursue the agricultural research interests of the government. Similar to the agriculture experiment stations of land-grant universities, CRIs are government-owned, but they differ from the American system because they function as private companies trying to make a profit. Funding is received from both public and private sources, and it is expected that some money be turned back to the government and that scientific advances be made to benefit industry. HortResearch employs approximately 500 people, and research focuses primarily on kiwifruit, apple, and grape, though blueberry, peach, and other horticultural commodities are also of interest. Two of the primary objectives of HortResearch are making innovations in fruit breeding and advances in Integrated Fruit Production (IFP). Notable HortResearch successes include the Jazz™ apple and the ZespriGOLD™ kiwifruit. These are proprietary fruit which have earned revenue for the company, and their parentage is not disclosed. The work done in Integrated Fruit Production has been revolutionary, is now mandated in crops like apple and kiwifruit, and has allowed for continued exportation to European and Asian markets. Horticultural exports accounted for $2.3 billion in 2005, when 108 countries worldwide accepted New Zealand produce. The European Union, Japan, Australia, and the United States are the key export markets of horticultural commodities, with Japan and Australia each receiving over 60 different products. The adoption of IFP production has been instrumental in maintaining trade relations, and HortResearch has been instrumental in advancing the science behind IFP. There are ten HortResearch stations between the north and south islands dedicated to these programs; one of these stations is in Te Puke.
Though kiwifruit was introduced to New Zealand from China in 1904, Te Puke and the Bay of Plenty region on a whole could quite possibly be considered the kiwifruit capital of the world. Of the 11,550 hectares of horticultural area in the Bay of Plenty region, approximately 11,020 hectares are in kiwifruit. Though countries like China, Chile, and Italy rival New Zealand for highest annual production, the fruit, after all, has its namesake in this country and its people. A drive through the countryside will showcase kiwifruit as the dominant horticultural crop in the Bay of Plenty region. The orchards roll with the hillsides. Vines are planted in neat rows, and a grid of wire trellises supports the network of canes. Pendant fruit dangles, awaiting harvest. Each orchard is surrounded by tightly-spaced poplars or pines – soldiers standing shoulder to should at attention. These soldiers protect the orchards from winds and increase humidity, providing a pleasing environment for the crop. Native birds are abundant – fantails dancing on the wind and pukekos scurrying on the ground. A drive through the countryside will showcase such serenity, but it is an industry after all, and HortResearch is amidst it.
The kiwifruit research conducted in Te Puke ranges from fruit breeding to entomology to physiology. To most consumers in the United States, the green ‘Hayward’ kiwifruit is the only discernable variety. Nevertheless, fruit breeders at HortResearch are credited with developing ‘Hort16A’ – the gold kiwifruit – which went into commercial production in 1998. A red kiwifruit is currently being tested but is not yet commercially available. All of these – green, gold, and red – are varieties of the same species Actinidia chinensis, but there is also work being conducted on Actinidia arguta. A. arguta is a small, hairless species of kiwifruit that can be eaten whole without peeling. Successes from the HortResearch breeding program will be marketed as “Kiwiberry.” The entomologists at Te Puke are working on various integrated approaches to combating scale insects and leafrollers – the two most common pests in kiwifruit. Cicadas are another pest studied, as they become problematic when they feed on canes. Much of the physiological work being conducted focuses on carbohydrate partitioning among the various parts of the vine. In recent years, studies have shown that kiwifruit can be tested for taste based on a parameter known as dry matter. Dry matter is the make-up of the fruit minus the water, so it includes carbohydrates, fiber, organic acids, protein, lipids, and minerals. Fruit taste improves as dry matter increases, and to satisfy discriminating consumers of export markets, the industry stresses the importance of dry matter – testing for it at packhouses, providing premiums to those growers whose fruit reaches high levels, and rejecting fruit that does not meet a minimum standard. Research in the infancy stage is finding that dry matter can be significantly improved with trunk girdling and/or vine pruning and training. Trunk girdling concentrates higher photosynthate levels in the canopy by closing avenues of loss to the roots. Pruning and training in such a way that allows ample light penetration through the canopy results in increased photosynthate production which can then be supplied to the fruit. My time at HortResearch will be spent working with the various fruit breeders, entomologists and physiologists conduction this research. I will also be participating in various extension-related projects, learning about the system of outreach for New Zealand growers. I surmise that the three months to come will not only introduce me to a new crop but also to new directions for horticultural production.
Conclusion
There is no time like the present to start thinking about the future, or perhaps, as is the case for New Zealand, thinking already takes place in the future. In a country where the people literally live ahead of the rest, how appropriate that their mode of thinking also be forward-thinking. From inventors to social reform, New Zealand has made a name for itself, historically and in present day. Agricultural trends have progressed in similar fashion through the universal adoption of Integrated Fruit Production and fruit taste standards for export. In New Zealand, staying one step ahead has been a way of life, perhaps even an intrinsic quality of its people. The world has come to expect from Kiwis zany, new sports and environmental consciousness. Pioneers have become innovators, and risk has not been an impediment. Here in New Zealand, the future looks very bright, and perhaps – as expressed in true Kiwi fashion – it even looks “good as gold.”
References
“About EurepGAP” (website). EUREPGAP® - The Global Partnership for Safe and Sustainable Agriculture (website). Viewed June 2006. http://www.eurepgap.org/Languages/English/about.html.
Dyck, B. 2005. “Understanding Dry Matter.” Kiwifruit – New Zealand Kiwifruit Journal. September/October 2005. pp. 9-11.
“Environment” (website). Statistics New Zealand. Viewed May 2006. http://www.stats. govt.nz/products-and-services/new-zealand-in-profile-2006/environment.htm.
“Exports” (website). Statistics New Zealand. Viewed May 2006. http://www.stats.govt. nz/products-and-services/new-zealand-in-profile-2006/exports.htm.
“General” (website). Statistics New Zealand. Viewed May 2006. http://www.stats.govt. nz/products-and-services/new-zealand-in-profile-2006/General.htm.
Hanna, N. 2005. Fodor’s Exploring New Zealand. Third edition. A.A. Publishing: United Kingdom. pp. 1-288.
“History” (website). Statistics New Zealand. Viewed May 2006. http://www.stats. govt.nz/products-and-services/new-zealand-in-profile-2006/History.htm.
Kerr, J., E. Hewett, and A. Aitken. 2005. “HortResearch Fresh Facts – New Zealand Horticulture” (brochure). ISSN 1177-2190. ISBN 0-477-10014-7. pp 1-33.
Pink, B. 2006. “First Results from 2006 Census Released” (website). Statistics New Zealand. Viewed May 2006. http://www.stats.govt.nz/products-and-services/media-releases/2006-census/2006-census-provisional-counts-2006-mr.htm.
Thursday, June 01, 2006
Adventure Racing
Only three weeks after my arrival, I got a taste for adventure racing – New Zealand style. I didn’t do just any adventure race; I did a 67 kilometer amalgamation of trail, road, and river adventure race. Well actually, I competed as a member of a team, so I didn’t complete the entire 67 kilometers on my own. The same friends that convinced me to go bush hiking after dark were the ones that persuaded me to join their team. So, early that Sunday morning, Liz, Chris, and I made our way to McLaren Park, in the Lower Kaimai Mountains. Traffic was heavier than would be expected for the day and hour, but all traffic was heading in our direction. This annual event is a popular one.
The Kaimai Classic began with a 5K cross country course through pasture land and along bush trails. This was my leg, and it was such a thrill. It brought back memories of UCD cross-country races. There were several barriers to jump, which reminded me of the University of Oregon race, but the difficult terrain resembled the Nationals course in Lawrence, Kansas. It was a slow course, with several long, steep hills and wet grass made wetter by the rain that began as we gathered at the starting line. Despite the circumstances, I finished in the top third of the pack and handed off the racing bib to Liz who did the next two legs – a 17K mountain bike and 11K kayak. Chris and I drove to the next two stations, acting as support crew. The clouds had broken and the sun appeared, making for a picturesque day. We prepared the kayak for Liz as she made the transition, put the mountain bike back in the car, and followed the Wairoa River down to the next transition. We then pulled the road cycle out of the car, and I blissfully prepared for the fourth leg. I hadn’t been on a bike in quite some time, so I didn’t make any wagers on my finish. Although, Liz was quite confident that my spinning classes in Spain and Chile were fine preparation for the 23 kilometers over beautiful, rolling countryside. It was actually quite exhilarating, cruising along on the petite, feather-light bike. I finished in less than an hour, back where I began, and then handed the bib off to Chris who brought the event to completion with an 11K road run, ending in Te Puna. There isn’t much to Te Puna, but there is a tavern, and a feast was waiting for us when we all arrived. We set no records, but we had a blast!
We ended the day at Fernland Spa Mineral Springs outside of Tauranga, where we soaked our tired muscles in pools naturally heated by volcanic rock deep below the surface. The spa boasts the health benefits of over 16 minerals found in the water, but I think it was the hour of soaking in steamy water that relaxed my muscles so well that I wasn’t a bit soar the next day.
To see pictures from the Kaimai Classic, see the folder at my Shutterfly website.
The Kaimai Classic began with a 5K cross country course through pasture land and along bush trails. This was my leg, and it was such a thrill. It brought back memories of UCD cross-country races. There were several barriers to jump, which reminded me of the University of Oregon race, but the difficult terrain resembled the Nationals course in Lawrence, Kansas. It was a slow course, with several long, steep hills and wet grass made wetter by the rain that began as we gathered at the starting line. Despite the circumstances, I finished in the top third of the pack and handed off the racing bib to Liz who did the next two legs – a 17K mountain bike and 11K kayak. Chris and I drove to the next two stations, acting as support crew. The clouds had broken and the sun appeared, making for a picturesque day. We prepared the kayak for Liz as she made the transition, put the mountain bike back in the car, and followed the Wairoa River down to the next transition. We then pulled the road cycle out of the car, and I blissfully prepared for the fourth leg. I hadn’t been on a bike in quite some time, so I didn’t make any wagers on my finish. Although, Liz was quite confident that my spinning classes in Spain and Chile were fine preparation for the 23 kilometers over beautiful, rolling countryside. It was actually quite exhilarating, cruising along on the petite, feather-light bike. I finished in less than an hour, back where I began, and then handed the bib off to Chris who brought the event to completion with an 11K road run, ending in Te Puna. There isn’t much to Te Puna, but there is a tavern, and a feast was waiting for us when we all arrived. We set no records, but we had a blast!
We ended the day at Fernland Spa Mineral Springs outside of Tauranga, where we soaked our tired muscles in pools naturally heated by volcanic rock deep below the surface. The spa boasts the health benefits of over 16 minerals found in the water, but I think it was the hour of soaking in steamy water that relaxed my muscles so well that I wasn’t a bit soar the next day.
To see pictures from the Kaimai Classic, see the folder at my Shutterfly website.
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