You magazine, 12 October 2013

youOCTOBER 12 2013

POLE DANCERS:

WE’RENOT STRIPPERS

Your Ashburton Guardian publication

RECIPESDivine carob

HEATHER SARIN Italian odyssey pure pleasure

NATURALLYHayfever getting you down?

GARDENING FREE $60 vegetable pack

2 YOU social scene

youWhat’s inmagazineP2-3 who’s out and about?

P4-7 COVER STORY:

Hard-out fi tness

P9 Health a numbers game

P10-11 Hayfever getting you down?

P12-14 The latest products on offer

P16-17 Women in Business: Carol Moore

P19 Enjoying the small things in life

P20-23 Italian trip of a lifetime

P26-27 Carob on the menu

P33-35 GardeningFree garden packs

P37 The app that mixes it up

PUBLISHERAshburton Guardian Co Ltd307-7900 l www.guardianonline.co.nz

Editorial contact Lisa Fenwick • 307-7929 • [email protected] Advertising contact Desme Daniels • 307-7974 • [email protected]

Material in YOU is copyright to the Ashburton Guardian and can not be reproduced without the written

permission of the publishers021013-DW-189

PHOTOS DONNA WYLIE 021013-DW-198

Above – Phill Hooper pours a beer.Below – Tom Pearson and Mary Renner.

Bedddddddddddddrrrrrooooooooooooooccccccccccccccccccccckkkkkkkkkkkkk BBBBaaaaaaarrr aannnnddd Grriillllllll oooooooooooooooooooooooooooooooooooppppppppppeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeeennnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnnniiiiinnnnnnnnnnnggggggggggggggg

COVER PHOTOGRAPHLesley Coffey’s sport leaves herwith bruises and sore muscles.

TETSURO MITOMO 081013-TM-040

Editor’s noteIn this month’s YOU we take a peek at pole dancing.

While there is a bit of a s gma surrounding pole dancing, having been tradi onally used as part of a stripper’s act, the team at YOU Magazine have learned what an incredibly tough and disciplined sport it is, as well as being fun and a real art form.

Pole dancing teacher Lesley Coff ey said that a er the fi rst class she ever went to, she went home and cried. It was hard and she couldn’t do any of the moves and, while she’s o en covered in bruises, it’s an addic ve sport and one that’s growing rapidly in popularity in Ashburton.

Go the pole dancers I say, what a great way to build some muscle and lose some pounds.

Cheers and thanks for reading this month’s YOU Magazine, we hope you enjoy it!

Lisa FenwickYOU editor

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4 YOU cover

Lesley Coff ey dances on a pole, but don’t go calling her a stripper.

She’s not a stripper, and neither are the women she teaches pole dancing to every week at a studio in central Ashburton.

Pole dancing is their sport, but they’re used to the odd raised eyebrow when they tell people they do pole dancing.

Men on pole dancing and pictures of scan ly clad women swinging around poles in dark, dingy, sweaty clubs probably come to mind.

But Lesley’s vision of pole dancing is much diff erent.

She started Inverted Fitness, a pole fi tness studio, in Ashburton almost two years ago and now runs a number of weekly classes which a ract women of all ages, shapes and sizes. They’re there to tone up, possibly shed a few pounds, and most of all, to have fun.

Lesley knows all too well how many people view pole dancing, but she’s out to change their a tudes and show people it’s actually a great form of fi tness, and a lot of fun too.

“I used to live in the Hawke’s Bay. That’s where I fi rst started it and I had to go up against a bit of ‘oh, you’re going to stripper classes’,” she said.

A er her fi rst class, she went home and cried. It was hard and she couldn’t do any of the moves. The next day she was so sore she could barely wash her hair. But she persevered and soon caught the pole dancing bug.

It’s a tough sport. Spinning on a pole means

suppor ng your en re bodyweight through your wrists, and it can take weeks to learn and even longer to perfect. But once you do perfect a move, it’s worth it for the buzz you get, Lesley says.

She’s usually covered in bruises – bruises she’s used to being asked about – but most people don’t expect the answer they get as to where they came from.

Lesley’s a physiotherapist by day and she happily tells pa ents who ask that the bruises are from pole dancing and she’s never been

challenged on it; it even brings a smile to the face of many of her older pa ents.

Over the past few months, pole fi tness has grown in popularity in Ashburton. Lesley has had to add more classes and up her number of poles from fi ve to eight. She’s even training some of her students to become teachers to ease her he y workload.

There’s no offi cial qualifi ca on to become a pole dancing teacher in New Zealand, but Lesley has qualifi ed through online lessons.

Originally from Belfast, Northern Ireland, Les-ley found there was li le work for her at home as a physiotherapist.

She was forced to make a living working in an offi ce and doing childcare, before she decided she had to look further afi eld if she was to work as a physio – the job she’d wanted to do since she was a young girl.

The longest me she’d ever spent away from home was two weeks, and the furthest she’d ever been from home was a holiday to Spain. So moving to New Zealand was a huge step for

her, but one she’s never regre ed.A er a s nt in Havelock North, she landed a

job in Ashburton. It’s now her home; a home she lives in with the husband she met here, and the pair’s two dogs, a chihuahua and a ro weiler.

Her husband, Ra, sees her pole dancing as her sport and he has been instrumental behind the scenes, helping Lesley get Inverted Fitness off the ground.

“I think he was a bit wary of it for a start be-

cause he didn’t want people to think his missus was a stripper,” she said.

It is an a tude many people do take towards those who do pole dancing, but that doesn’t worry Lesley. It’s not just an Ashburton – or a small town – view; wherever you go there are people who looked down their noses at pole dancers, she said.

“I just ignore them and say well if you s ll think that’s what pole fi tness is about then that’s okay with me.

“Any me anyone says anything I just tell them it’s just gymnas cs on a ver cal pole.”

Learning the sport has given her a whole new respect for those who pole dance for a living though.

“It’s not easy and they are doing it in a hot, sweaty club,” she said.

Lesley said she’s cried a er moves and she and her students usually have bruises some-where – mainly on inner arms, inner thighs or stomach. They’re not from falling – Lesley’s

never had an injury caused by a fall from a pole on her watch (touch wood) – it’s simply from the pole. Working your way up, down and around a pole gave bruises that felt like Chinese burns at the me. Not pleasant, but worth it.

One of Lesley’s biggest success stories so far is a woman who lost around 25kg, mainly thanks to pole dancing. Lesley herself managed to shed 10kg she put on during a trip home to Northern Ireland, in just six weeks.

She’s a real woman, and so are her students.

Swinging around on a pole and hanging upside down by your ankles doesn’t look easy– and it isn’t. It’s an art and a great workout – as many Ashburton women arefi nding, thanks to Lesley Coffey. Erin Tasker reports.

I used to live in the Hawke’s Bay ... I hadto go up against a bit of ‘oh, you’regoing to stripper classes’“

We are pole dancersnot

strippers

5

“We’re all normal-sized women here, there’s no skinny-Minnies,” she said.Some of her students love it so much, they’ve installed poles in their own homes.

Lesley said some are in garages, some in spare rooms and there’s even one in a lounge – an interes ng conversa on starter when people come to visit. But for those who have them, they just become a piece of the furniture like any other.

Seeing the commitment from her students, the joy they get when they achieve, and the confi dence they gain as me goes on, is the best part for Lesley.

“My buzz is from them. There is no be er feeling than when you see someone come out of their shell.

“There’s mes I’ve gone home so happy that I’ve actually rung my parents, I’m just so happy.”

The physical and mental changes are obvious in her students, she said. They become more confi dent in themselves and in no me they’re Googling pole dancing to check out some new moves, and wearing short shorts and li le singlets – o en rolled up to reveal their bellies – to classes.

con nued over page

Above – Lesley Coffey (top) and Lisa Roach execute some tandemmoves on the pole. PHOTO TETSURO MITOMO 081013-TM-027

Lesley Coffey shows the strength it takes to support your body weight with your wrists on a pole.

PHOTOS TETSURO MITOMO 081013-TM-042

6 YOU coverAs well as classes, Lesley hosts pole dancing hen

par es at her studio. Brides-to-be can go along, let their hair down, spin around a pole and have a great me with their friends. “We just do whatever. Some hens are so out there

and they want to have real dirty stripper grinding on the pole stuff , but others are more reserved.”

Some students have come and gone; pole danc-ing’s not for everyone, Lesley said. But she now has a good, core group of students who love it and rarely miss a class.

Asked what they think of the classes, her students give answers like “it’s my favourite me of the week”, and “it’s like a drug”.

They love the class, and Lesley loves her girls. She said she’s made so many friends through teaching pole dancing. She doesn’t make a lot of money from it, she does it for the love of it.

“I do it because I think everyone in the world should have a chance to do pole dancing, it’s just so

addic ve.”Lesley said none of them are

doing it with a dream of becoming strippers,

they

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Right – Lesley Coffey helps a pole dancing stu-dent with an upside-down move.

Below – Lesley and her trusty mate Pippin showthe class how it’s done.

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just love the fun, the excitement and the fi tness they get from it.

They’d love to see a tudes towards pole dancing change, but they know some people will never change their thinking.

“There will always be the odd person who just won’t be able to get their head around it,” Lesley said.

But that didn’t worry her. To her, it’s a sport, and a sport there’s even been talk of one day making it to the Olympics, she said.

It’s a sport that anyone, of any size or any age, could do.

“I’m sure I’ll s ll be pole dancing when I’m old and wrinkly,” Lesley said.

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YOU health 9

Our health isa numbers gameWhen it comes to managing our

health, we all know it’s a numbers game.

We count calories, watch our weight and track how many kilometres we run.

We obsess about the sta s cs that keep us fi t, but are clueless about the kinds of numbers that reveal how healthy – or unhealthy – we truly are.

Most of us don’t know the diff erence between systolic and diastolic blood pressure numbers, nor could we ra le off our body mass index (BMI).

“These are simple things for us to look at,” says Dr David Delaney Elsner, a US family doc-tor. “Being aware of these things sooner rather than later can be very helpful for preven ng long-term problems.”

In these digital mes, checking blood pressure and body mass index has never been easier. There are blood pressure apps and even home monitors you can hook up to your iPhone. Online calculators for BMI and kiosks at some pharmacies make it convenient to get readings.

Some companies off er health screenings for employees. S ll, health experts recommend a physical exam once a year, at which me these very important numbers can be discussed.

Get to know these fi ve health barometers:

Blood pressureLess than: 120/80

What it is: Measures the pressure of blood fl owing through your arteries.

“Think of it as a garden hose,” says Tasha Gastony, a physician’s assistant. “The higher the pressure, the more risk there [is for] damage to that blood vessel and damage to the organs that those vessels feed.”

Why it’s important: People with high blood pressure o en don’t feel any symptoms. Un-treated high blood pressure, over me, greatly increases the chances of having a stroke, heart disease or kidney failure.

Total cholesterolBelow: 200mg/dL

What it is: This number is a combina on of high-density lipoproteins (HDL), low-density lipoproteins (LDL) and other fats in your blood.

Why it’s important: If there’s too much cho-lesterol in your blood, it keeps circula ng and that bad cholesterol can eventually enter blood vessel walls. A build-up of fa y deposits in the arteries can block blood fl ow.

Fasting blood sugarLess than: 100mg/dL

What it is: Tells you the sugar content in your blood.

Why it’s important: Helps screen for both kinds of diabetes.

BMILess than: 25

What it is: Stands for body mass index. It’s a formula that takes your mass (in kilograms), divided by height (in metres squared). It helps determine if you’re normal weight, under-weight, overweight or obese.

Why it’s important: People who are over-weight or obese are at a much higher risk for health problems such as high blood pressure, coronary vascular disease, diabetes, obstruc- ve sleep apnea and arthri s. A BMI under

18.5 is considered underweight, and may indicate an ea ng disorder.

Waist sizeLess than 89cm (women) and 102cm (men).

What it is: The circumference around your belly – the area above your hipbone and below your ribcage.

Why it’s important: People with large waist-lines have too much abdominal fat, pu ng them at high risk of Type 2 diabetes, high blood pressure and coronary vascular disease. – AAP

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Is hayfever taking the fun oThe blossoms and spring gardens are looking

their best, whilst for many allergy suff erers this me of year may be a me that they

are feeling and looking their worst.With the arrival of spring a vast number of

you may fi nd yourselves sneezing, con nuously blowing your nose and rubbing your eyes more o en that you would like.

Hayfever can produce a wide variety of symp-toms, the most common being watering, itchy eyes, sore red eyes, mucous conges on in the sinuses and headaches, itchy skin and fa gue.

Allergies o en arise when our immune system is unbalanced.

The immunity is o en represented as a see-saw which can swing one way or the other; caus-ing immune-driven condi ons to arise. When the see-saw is level, then our body’s immunity will be in balance.

The immune system is o en infl uenced by internal or external environmental factors, like the following:– Stressful events such as watching Team Emir-

ates lose the America’s Cup, work or fi nancial pressures.

– Foods we eat, such as highly processed foods with addi ves and preserva ves.

– Lack of regular exercise, especially in the sun-light. And lack of con nuous nights of deep res ul sleep.

– The health of our diges ve system can have a huge infl uence on the core health of strong immunity.

The consump on, breakdown and absorp on of important nutrients to help drive our immu-

nity in the correct direc on, is quite crucial to avoiding the annoying symptoms of hayfever.

Key nutrients such as vitamin A (sourced from carrots), cod liver oil and vitamin D (sourced from si ng for 15 minutes in the midday sunlight during the summer months), and consuming cod liver oil, bu er and egg yolks.

Zinc found in pumpkin seeds, sunfl ower seeds and shellfi sh, vitamin C sourced from potatoes, peppers and parsley and selenium found in brazil nuts, oats and brown rice.

It is these types of nutrients the body absorbs through the natural nutri ous foods we eat that can help keep our immunity in balance.

U lising herbal medicine, there are some lovely herbs that help to p our immune system see-saw back into balance, which is so o en easily pped out of balance for a variety of reasons.

Herbs do need to be used with cau on; along-side pharmaceu cal drugs.

Seek professional help if required.I like to use herbs such as astragalus, which is

especially important as an adaptogen for long-term stress and therefore immune enhancing from which stress has infl uenced immunity.

Korean ginseng is great for chronic immune

you

JANE LOGIEis a medicinal herbalistand clinical nutritionist

ma

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zine

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NATURALLY YOU

YOU 11

out of spring?

s g-g

defi ciency. An immune-modula ng herb it is also a tonic and adaptogenic to the immune system.

Withania should be used as an immune modulator for when the see-saw is swinging up or down.

Core herbs that are par cularly benefi cial for helping with the acute or chronic symptoms of hayfever are those such as eyebright, which is useful for nasal catarrh, chronic sinusi s and sinus headaches.

Baical skullcap is a great herb for aiding the allergic component and is an an -infl ammatory, helpful where infl amma on in such a condi on is involved.

Elderfl ower from the common elderfl ower shrub is a wonderful herb to help with all the symptoms of hayfever.

Your mother and grandmother were wise women in providing a daily spoonful of cod liver oil, ignoring the protests.

The taste may have been unpleasant but the avoid-ance of allergic symptoms was a blessing, and possibly went unno ced.

An array of nutrients and herbs may be u lised with dietary and lifestyle advice; which is the founda on for a healthy immune system and in helping a person suff ering from acute or chronic bouts of hayfever, all of which can help enhance a person’s quality of life.

Spring may produce gorgeous blooms like the ones above and better weather, but for many spring means watering, itchy eyes, sore red eyes, mucous conges-tion in the sinuses and headaches, itchy skin and fatigue.

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YOU 17

range of people, from social riders through to large numbers from Canterbury cycling clubs, including our local Tinwald Cycling Club. The 2014 race to be held on 1st March will be the 3rd Ride the Rakaia.

“This year in April was the inaugural Muddy Good Run, which was physically demanding but so much fun. It was great to see the community really get behind this event and have a laugh while covered in mud. The second mud run is to be held on 20th October.

“The next event on the cards is the CBD

held in Christchurch on January 5, 2014. It is an 8km run including an obstacle course, to take in the new and old sites of the Christchurch CBD. The obstacles include barriers, cones, busses, containers and more, to keep the race

hopefully followed by Wellington, Hamilton and Auckland.

“These events are run as a family, with our daughters also playing a part in the

thousands of dollars back into the community each year, which we are thrilled to be able to do,” Carol said.

involved with the running of these community events, while both leading busy lives of their own.

Jess is in her last year of studying at

Riccarton and also takes Zumba classes.

art, and a passion for photography and graphic designing.

Manager for NBS, so between raising teenage daughters, running a host of community events and managing successful businesses, it may surprise you to learn that Carol donates much

helped out where she could. She started on the

then became president. When her daughters outgrew the toy library she stepped down to

required a treasurer, so Carol accepted the

When her daughter Jess was six, her Pippin leader was leaving and Carol was asked to lead the Pippins. Carol herself had been a Brownie and a Girl Guide, and her daughters also followed in mums footsteps. 15 years later Carol has led Pippins, Brownies and Guides while also becoming a treasurer and then regional administrator for the South Canterbury region. It is a role she will be relinquishing at the end of the year, with sadness as she has met many wonderful ladies through the guiding system.

Carol has also been the treasurer for the Ashburton Red Cross for nearly 10 years.

family is what she enjoys most of all.“We have a property at Diamond Harbour

as a family we just relax and forget about

boat in the harbour and taking the girls water

rugby too and love cheering on the Crusaders and the All Blacks. My favourite player is

Carol said.Carol has a built a career which allows her

to work amongst what she is most passionate about, to combine the best of fun, family and

into place.

18 YOU opinionated

Healthy foodnot necessarilyexpensive

I fully understand how hard it is to feed a family nowadays. There are certainly mes

when the cat and dogs eat more expensive food than the humans do in my house.

And there are weeks where the bills mean I have to be really careful what I buy at the grocery store.

It’s not just the fact that dairy and meat are horrendous pric-es, or that our rates have shot up higher than my incredulous eyebrows, or that insurance has skyrocketed, it seems that everything is just get- ng more expensive and wages aren’t keeping

up with the neverending increases.I know that there are people out there com-

pletely on the breadline and I consider myself lucky that most of the me I can feed my teenragers good food.

But you know what? In between jobs when I was on the DPB - which I also considered myself lucky to receive - I s ll managed to feed my children well.

I am amazed at the reasoning behind why some parents say they can only aff ord chips and fi zzy and every other piece of cheap

processed nasty in the super-market, like processed chicken and cheap museli bars, but they can’t aff ord some mince or veg-etables and fruit in season.

Vegetables and fruit in season can be just as cheap as pro-cessed foods, so is it price that keeps the bad carbs coming, is it ignorance? Or is it laziness?

Every situa on is diff erent, but to buy fi zzy because milk is too expensive is ridiculous. Here’s a p, water is s ll free in this country. If your child has a

paddy because there’s no carbonated sugar, too bad, they’ll drink water when they get thirsty.

There is no nutri onal value in fi zzy, it’s not a food group, it’s for special occasions. I buy milk, but it’s only for coff ee and boy teenrager’s mas-sive Weetbix breakfast. I don’t let them drink cups of milk because it is that expensive. I also buy bacon, not the healthiest I know, but if I buy a kilogram on special and split it up into lots of two to four pieces and freeze them, it helps fl avour many a meal.

In fact I never buy meat that’s not on special and I can do six million things with mince. I al-

ways have frozen veges on hand for the nights I’m running low on me and want a quick fi x of veges.

I have pumpkins si ng in the ra ers of my garage (staying nice and cold) from last season’s crop that just appeared. I must’ve ac-cidentally missed the compost bin and ended up with a huge crop of pumpkins.

I s ll have a very basic, old-fashioned tomato soup in my freezer from my own massive crop of cherry tomatoes. It wasn’t even much eff ort, the tomato plants grew despite me.

If you have a few square metres of soil at your place, you have room to grow some veges. Trial and error does it and there’s also Hand Over a Hundy which will not only fi nance your fi rst foray into vege gardening, but will help you along with support and advice.

You can buy chicken carcasses for next to

nothing at the supermarket which can be the base for a wholesome tasty soup with some cheap seasonal veges.

My friend makes a lot of dahl, which is basi-cally len ls, but man it can taste so good and costs virtually nothing to make.

There are a million ways I can make cheap and wholesome food when mes are ght. There is no excuse for constant takeaways and bad food, with some forward planning and some me and eff ort, decent meals can be made for very li le money.

In fact, how do people aff ord takeaways several mes a week? I can feed my family healthy meals way cheaper than it costs us to get takeaways.

Perhaps, along with Hand over a Hundy, we need a basic 101 course in making healthy food out of “spare” change.

you

BY LISA FENWICKMUM ON THE RUN

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DO YOU HAVE ANY TASTY, CHEAP RECIPES TO SHARE?Do you have tasty, healthy recipes you use when you’re ge ng low on supplies and haven’t got the money or me to stock up? If so please share them with our readers!email [email protected], write to Lisa Fenwick, PO Box 77 or just drop it into our Burne Street offi ce. Maybe, as a community, we can help towards making a healthier future for our children. Share your ideas and let’s help our kids eat well.

Forget expensive spas and yoga holidays. Now and then it’s the simple things in life that make all the diff erence. Here are 10

cheap, cheerful and easy ways to boost your spirits

1 – CRANK UP THE MUSICWe don’t need scien fi c proof to convince us of the inspiring powers of music but, in case you’re wondering, scien fi c proof does exist. A University of Missouri study in the US found that listening to upli ing music boosts mood.

So put on feel-good music, turn off the TV, forget about everything else and really absorb it. It works even be er if you dance around the room too.

2 – GO FOR A WALKIt’s free, you can do it anywhere and it can be as strenuous or relaxing as you want it to be – the benefi ts of a good stroll are certainly endless.

“Walking has been shown to improve self-esteem, relieve depression, anxiety and improve mood,” says Amanda Godsell, a fi tness instructor who trains walk leaders for Walking for Health, a UK-wide group scheme led by the Ramblers and Macmillan Cancer Support.

3 – CATCH UP WITH A FRIENDWhen it comes to feeling happy, studies have found that people who regularly catch up with a close friend are happier than those who focus more on “bigger” rewards, such as expensive holidays.

Indeed, li le regular boosts can be more ben-efi cial than skipping the small pleasures to save up for that latest fl at-screen TV or shiny car.

Interac on with friends is especially important as we get older. Research by the University of Greenwich in 2010 found that a strong social network was crucial to pensioners’ life sa sfac- on.

4 – WRITE A LETTER“Handwri ng le ers is done so rarely these

days that when people do it, it feels quite momentous,” says John O’Connell, author of For The Love Of Le ers: The Joy Of Slow Com-munica on.

Email and mobile phones have made instant communica on easy, but it lacks the mean-ing of an old-fashioned le er. Si ng to write enables you to focus your thoughts and refl ect on what’s going on in your world.

5 – WEAR BRIGHTSHave you ever stopped to wonder why going for a stroll on a bright summer’s day, when all the fl owers are in bloom, really li s the spirits, while stepping out on a gloomy, grey day has the opposite eff ect?

Our moods respond to brightness and colour, and this is something fashion stylists have been using to their advantage for years. So, for an instant mood-boost, throw on some colour. If wearing too much sounds daun ng, start with just a splash – a bright scarf or sweater, perhaps.

6 – BROWSE OLD PHOTOSWhy not dust off those old photo albums and indulge in the memories whether it’s a wedding or a holiday when the children were young? A dose of nostalgia can be comfor ng and reviv-ing.

“Reminiscing is a wonderful way to enhance your feelings of wellbeing,” says Dr Susan Krauss Whitbourne, a psychology professor at the University of Massachuse s, who blogs about fulfi lment during life’s later years (www.psychol-ogytoday.com/blog/fulfi llment-any-age).

7 – REACH FOR THE TROWELThis year, a survey by Gardeners’ World maga-zine revealed that 90 per cent of gardeners believe their hobby boosts their mood.

People who regularly gardened were less likely to report feeling unhappy or depressed, too.

8 – DO A GOOD DEED“Caring about others is fundamental to our

happiness,” says Dr Mark Williamson, of the Ac- on for Happiness movement, which promotes

happiness through all sorts of ways, including bringing people together and encouraging people to be more giving.

“Helping others is not only good for them and a great thing to do generally, it makes us happier and healthier. Opportuni es to show kindness are everywhere and when we take them we fi nd life to be so much more meaning-ful and rewarding.”

9 – PICK UP A BOOKA good book can stay with you for years and, in the short-term, reading can also have happiness-boos ng powers. As one benefi t, it requires you to fi nd peace and quiet and switch off from “normal” life, and this in itself is relax-ing and stress-relieving.

“We think reading has some really powerful

benefi ts, and health and wellbeing is one of these,” says Debbie Hicks, The Reading Agency charity’s director of research.

“You can escape with a book. It takes you away from your surroundings, off into another world. It’s almost like going on holiday.”

10 – GET BAKINGBaking has enjoyed a revival in recent years, with the success of shows like The Great Brit-ish Bake Off , and no wonder – it’s one of life’s real simple pleasures. Keen bakers rave about the therapeu c quali es of retrea ng to the kitchen for a few hours.

All the mixing and kneading requires a degree of eff ort, and ge ng stuck in can be a great tension-releaser. Then there’s the upli ing magic of delicious aromas wa ing through the house – and then, fi nally, you have a tasty treat to enjoy. – AAP

Small joys,

big benefits

YOU 19

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Ar st Heather Sarin is one of the unique breed of people who see the extraordi-nary in everything.

It comes out in her art, vibrant pieces that make the simple incredible.

In the quiet community of Ashburton she fi nds enough colour and inspira on to light up her eyes and leave her struggling for words to describe it all.

Ask her to sum up the three weeks she spent wandering the streets of Italy at the Biennale of Chianciano art fes val, and all she can do is clasp her hands and glow.

The trip was a three-week riot of new experi-

ences as Heather met and befriended both faces of the interna onal art world and simple Italian townspeople.

“In the smaller towns in Italy it s ll feels like stepping back in me. They’re warm, lovely people and the atmosphere is simply incred-ible.”

It sounds like a once-in-a-life me opportunity, but for the Dunedin-born ar st it was very much a business trip; one opportunity that she could develop into much more than a one- me experience.

Once the fes val kicked off , thousands of peo-ple descended on the small Italian town each

Ashburton artistmoved by the colour

20 YOU feature

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Ashburton artist Heather Sarin is not new to the art world, but a recent trip to Italy for an art festival was not only a new experience, but opened many new doors for the artist. Reporter Gabrielle Stuart

spoke to her about her trip.

YOU 21

day to view the 400 pieces of contemporary abstract artwork gathered in the Art Museum of Chianciano and chat to the ar sts.

There were art collectors, gallery curators, writers for art publica ons, fes val organisers and plenty of the most infl uen al names in the art world.

It was a prime opportunity to make friends who could teleport her to very high places, but ge ng to the top has never been Heather’s goal.

Amongst all these big names were some of her peers, 120 incredible ar sts who had been hand-picked from across the world for their

work and crea vity.For Heather, being able to meet them herself

wasn’t enough. She spent hours speaking to them about their work, their inspira on and their prac cal techniques, recording it all to bring home and share with her students and the local community.

“There was a story behind each piece of art, and they were all so diff erent. There were several ar sts from Scandinavia that I admired, and the work they were doing was diff erent to anything I’ve seen in New Zealand. As an ar st it wasn’t the art that inspired me, it was people’s stories.”

And stepping away from the museum and galleries, she found plenty of inspira on in the community.

“It was the warmth, the outdoor atmosphere and the cobble streets that had been walked by thousands and thousands of feet. Europe is so ancient, and there’s that juxtaposi on of progress and strong tradi ons.

“In modern, upmarket cafes the walls are lined with Italian trinkets, and people stand in the ancient piazzas on their mobile phones.”

In Chianciano she discovered a community that wasn’t shy about ‘le ng it all hang out’ at the local spas, where every shop was closed

for a siesta in the a ernoon and dinner was a meal that required four hours and fi ve courses.

Every night the whole community would gather for music under the stars at the Piazza, where even old men would get up and dance ‘like Frank Sinatra’, with confi dence and skill.

It was a culture Heather immediately loved, and she was ready to give anything a try.

“They drink coff ees so strong you can stand the spoon up in them, and fi ve or six of them in a morning. I gave it a try but a er four I was absolutely wired, and they told me no more!”

con nued over page

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22 YOU feature

The whole community had a love for beauty that resonated with the ar st, with art hanging in every shop and every home, and each day was viewed as an occasion worthy of wearing jewellery and bright clothing.

But although a er three weeks Italy felt like home, coming back to Ashburton was quietly sa sfying.

“From the moment I stepped off the plane the air just felt fresh and clean.

“That freshness is part of what makes my art what it is, and there is no way I could have

created what I’m doing here anywhere else in the world.”

But that doesn’t mean she will be allowed to se le back in Ashburton.

Since the invita on to the Biennale, she has already received invita ons to exhibit in Lon-don, Miami and, most recently, New York.

With the next Biennale two years away, it’s too early to say if she will be back, but she’s hopeful.

“My work was really well received, so it’s on the cards, put it that way.”

Above and below – Some of the artwork on display at the Art Museum of Chian-ciano.

Right – Among the art world personalities Heather met at the festival was former New York Times photographer Lonnie Schlein, who is now photography director at both the Chianciano and London Biennales.

Far right – The festival gave Heather the opportunity to not only share thethoughts behind her own work, but to discuss work and ideas with plenty of other artists from around the world.

YOU 23

1 – The Italian people: Their vibrancy and warmth.

2 – Chianciano: The place was incred-ibly beau ful.

3 – The history: They have such a wealth of history, and a deep respect for tradi on there.

4 – The coff ee shops: ust having a communal place to meet in the evenings.

5 – Dancing in the Piazza: I wish we could get our oldies out dancing every night in Ashburton.

6 – Mee ng the Gagliardi family (own-ers and curators of the Chianciano Art Museum): they give so much to the community, and without them none of it would have been possible.

7 – Mee ng Lonnie Schlein (a Bien-nale director and former photogra-pher for the New York Times): he is so knowledgeable about the art world, and fascina ng to talk to.

8 – The art itself: it was amazing just to be surrounded by so much good contemporary art.

9 – The ar sts’ passion: I loved hearing what they had to say about their work.

10 – The culture: For the people every-thing is an event. They’re always dressed beau fully, with beau ful belongings and beau ful homes.

Heather’s top 10 Biennale of Chianciano highlights:

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BRANCH MANAGER

YOU nbs 25

It’s not too hard to banks

Carob is made from the roasted and ground pods of the evergreen carob tree,

na ve to the Middle East.Carob is o en seen as a healthier

alterna ve to chocolate because carob tastes similar to chocolate but is free from caff eine and other s mulants and ground carob seeds contain only half the fat of cocoa (be warned though, there’s a lot of sugar in the brownie recipe below… but it is very rich so you certainly don’t need a lot of it).

Carob can be subs tuted for cocoa powder in any recipe.

These rich carob powder brownies are really quick and easy to prepare and most certainly aim to please.

When you fi rst taste it it’s a bit of a surprise because I think your brain is expec ng to taste chocolate and it doesn’t taste quite the same. But you soon adjust to the gorgeous, gooey richness of it.

26 YOU foodies

“ If we don’t have it, we may be able to get it”

For a big delight in every bite pop into Simpli food today to purchase your Carob Powder

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Come into Simplifood to purchase your Carob Powder

When chocolate just won’t doCarob –

you

BY MARG BROWNLIE

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FOR FOODIES

YOU 27

140g unsalted bu er 1c sugar 1/2 c packed light brown sugar 3/4 c plus 2T carob powder 1/2 tsp salt 1t vanilla extract 2 large eggs 1/2 c fl our 1 c frozen raspberries

– Pre-heat oven to 160°C. Line an 20cm square baking dish with baking paper, leaving enough overhang to pull the brownies out later.

– In a large microwave safe bowl, combine bu er, sugars, carob powder and salt. Microwave in 30-second increments, s rring in between un l the bu er is melted and the ingredients are well incorporated. Allow to cool for 5 mins, then add vanilla and s r. Add eggs one at a me, s rring in between un l fully incorporated. Add fl our and s r un l just combined. Fold in raspberries gently. Do not overmix.

– Pour ba er into prepared pan and bake for 30-35 mins. These are best served warm out of the oven but may be stored in an air ght container at room tempera-ture for up to four days.

100g bu er 2/3 c honey 2 eggs 1 ripe banana, mashed 1 tsp vanilla extract 3/4 c water 1 c fl our 1/3 c carob powder 1 tsp baking soda 1/2 tsp sea salt 1 c pecans or walnuts chopped (op onal) Icing 1/4 c bu er 1 c dry milk powder 1/4 c carob powder 1/4 c water 1 tsp vanilla extract

– Pre-heat oven to 350 F (175 C). Grease and fl our an 8 inch square pan.

– Si together the fl our, 1?3 c csrob powder, baking soda and salt. Set aside.

– In a large bowl, cream together the bu er and honey un l light and fl uff y. Beat in the eggs one at a me, then s r in the banana and vanilla. Beat in the fl our mixture alter-na vely with the 3/4 c water. S r in the nuts then pour ba er into prepared n.

– Bake in pre-heated oven for 35-40 mins or un l cooked. Allow to cool.

– To make fros ng, in a large bowl, cream the 1/4 c bu er and 1/3 c honey un l smooth. Blend in the milk powder, carob powder, 1/4 c water and 1 tsp vanilla. Beat un l smooth and spread on cooked cake.

CaCaCaCaC rorororob b b b anananandddd rarararaspspspsppbebebebeberrrrrrrrrry y yy y bbrbrbrb owowowo nininininin eeeeeePHOPHOPHOTO TOTOO MARMARMARAARARRRRRRG BG BG BG BG BG BG BBBG BBBROWROWROWROWROWROWO NLINLINLINLINLINLIEEEEEEEE

Carob banana cake with walnutsCarob and raspberry brownie

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When members of the St Paul’s Presbyterian Church of Ashburton began planning

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YOU and your gardens 33

Feed your hungry garden

Your garden will be growing rapidly now the soil has warmed up, and plants will be hungry.

Feed them with compost and liquid fer liser – both of which are cheap and easy to make.

Turn kitchen and garden waste into compost using a variety of methods – pre-formed plas c bins, homemade bins, by digging a trench in your garden, or simply by raking up those autumn leaves and leaving them in a pile to rot down over winter.

Enclosed bins are handy if you have pets and birds in your garden; fi nding yesterday’s household scraps sca ered around is unap-pealing, and defeats the purpose. But bins, unless they are of the large rolling variety, can’t cope with lawn clippings or large amounts of garden waste.

I like to have two methods on the go for this reason, one for the household waste – food, peelings, coff ee grinds – almost anything that will break down goes in, and larger home-built bins for the bulkier stuff .

And I choose to keep it simple – I have neither the me nor the inclina on to create compost lasagnas with complicated layering processes, although I concede this probably produces more consistent results. However, start with a base of straw, twigs or bark to let air in at the base.

Turning the mix in the bulk bins occasionally aerates the compost, helping to break it down faster.

Covering open bins with old sacks or horse covers helps heat the mixture and speeds up the process.

In about three months you should have crumbly delicious compost. While this is best dug in in the winter months, it also works well

as a nourishing mulch, preserving soil moisture during the hot summer months.

Liquid fer liser is also easy to make.I use a bag of horse poo, but cow pats would

work too. I avoid manure from animals which have been recently wormed, because it can kill earthworms. Hang the bag in a drum of water and leave it to soak.

Seaweed also makes a good garden brew – just throw it in a drum of water and let it seep. A combina on of manure and seaweed can be manufactured in one drum, depending on your preference.

Ini ally the brew may need dilu ng before applying it to the soil around your plants, but I keep topping the drums up and later in the season it should be fi ne to add directly.

Remember happy, healthy plants resist dis-ease and insects be er.

Your garden likes nothing better than being fed with a good compost.

you

BY MICHELLE NELSONMY BACKYARD

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with home-brew compost

continued over page

34 YOU and your gardensTania Hooper is this month’s prize winner with the following ques on:

Can I grow vege plants amongst my fl ower plants? Are there any that don’t like to be planted together?

There are no rules when it comes to grow-ing vegetables and fl owers together. In fact they complement each other well.

The fl owers help bring benefi cial insects into the garden to aid pollina on of your vegeta-bles, and certain pungent fl owers like calen-dulas and marigolds will help protect them from pests. Growing vegetable plants amongst fl owers is also great u lisa on of space (ideal for those with smaller gardens).

First do a li le spring cleaning in your fl ower bed; trim any overgrown plants, and remove any weeds or garden debris – you will be sur-prised by how much room you fi nd for growing vegetables.

Soil prepara on is generally the same for fl owers and vegetables, just make sure to en-

rich the soil before plan ng by digging in good compost, and add a good layer of mulch on top (especially during summer).

Fill the gaps in your fl ower garden with a regular plan ng of le uce or spinach, radish or carrots etc. You can also grow tomatoes, spring onions, or even a nice selec on of herbs.

Remember the less open space means less room for weeds to grow!

If you have sunfl owers in your garden, grow beans or vine vegetables such as peas or cu-cumbers up the readymade poles they provide.

When it comes to fer lising, just ensure you use the right fer liser for each plant.

Flowers and veges living in harmony

– To work properly, your compost heap should be at least 1m high x 1m wide x 1m deep.– Start with a layer of coarsely chopped twiggy woody material on bare soil or grass.– Add alternate layers of green ma er (nitrogen rich) and brown ma er (carbon rich) prefer-

ably in layers no more than 5-10cm deep.– Limit all materials, including grass clippings, to thin layers.– If you can’t be bothered layering, just make sure there is a mixture of green and brown

ma er.– Avoid cat/ dog/ human faeces, meat, fi sh, bones, oil and invasive weeds.– Smaller pieces make quicker compost – for quick compost, fi brous materials should be no

bigger than the thickness of your fi nger (2cm). – When adding food scraps, it’s especially useful to add an equal quan ty of brown material

on top such as dry leaves to reduce odours.– The heap should have a cover, eg, plas c lid, underfelt, tarpaulin.– Be aware that it is diffi cult to manage rodents if a compost heap is used. Rodents can be

kept out by cu ng out a piece of chicken wire larger than the bin base. Place it underneath the bin on the soil and fold the edges 10cm up the sides of the bin.

– Once an open heap is 1 metre in height, you should fi nish it by turning it with a pitchfork and mixing it up every week or two.

– Either use a new bin for the new heap, or use your original bin and just keep the old heap covered with underfelt, tarpaulin or something similar.

– Compost is ready when it becomes a sweet, dark, crumbly material and you cannot dis n-guish the original materials in it.

– If compost is well maintained and turned o en it can be ready in as li le as 6-8 weeks. If it is never turned, it will be ready in 12-18 months.

– When it’s ready, put it on to the soil or dig it into your garden. You can also use it for pot plants and for po ng up seedlings.

The fi nal touches– Compost ac vators or accelerators can be added to the compost to hasten the natural

break-down process.– They usually contain a natural nitrogen or bacterial enzyme and can be bought at most

garden centres.– Sprinkling on lime and untreated wood ash can help balance pH and reduce smells.– The heap should be as moist as a wrung-out sponge. Add water if needed.– Avoid excessive moisture by keeping the heap covered.– To work properly, your compost heap needs to reach temperatures between 30 and 60°C.

From me to me, check that it is hea ng up in the centre; it should feel warm.Compost needs air – turn and mix it up to aerate and speed up decomposi on.

Keeping it goingWhat you put in your compost bin:

Green – Nitrogen rich, wet Brown – Carbon rich, dry Food scraps Torn newspaper/cardboardManure Egg cartonsFresh grass clippings Tree pruningsWeeds without seeds Dry leavesVegetable scraps Bark, untreated sawdustSeaweed Wood ashTea leaves and bags Twigs and s cksCoff ee grounds Crushed shells

Compost know-how

YOU 35

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To organise a personal tour, contact Tony Sands on 0800 272 7837

Be in to winBe in to win Email [email protected] with Daltons Premium Vegetable packs in the

subject heading, or write to Vegetable Pack giveaway,

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CONDITIONS OF ENTRY:• You must provide a gardening question for the Daltons’ experts to answer. • Please include your address and phone number in email and letter options!• Giveaway entries must be received by October 31.

For more information on Daltonsproducts visit www.daltons.co.nz

All questions supplied are entered into the draw to win a Daltons prize pack, but the Guardian reserves the right to choose which questions and answers will be published.Daltons post the prize to our lucky winner.

Tasty, home-grown vegetables are hard to beat, but in order to grow nutri ous veg-etables fi rst you need nutri ous soil which is cri cal to the success of any garden big or small.

We have Daltons Premium Vegetable packs to give away which contain every-thing you need to get up and growing.

Each pack is valued at over $60 and contains 1 x Daltons Premium garden mix, 1 x Daltons Incredible Edible Vegetable Fer liser, 1 x Besgrow Coir mulch and 1 x Daltons Organic Bio-fungicide granules.

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36 house of travel YOU

Nearly two years ago I decided that I needed a change in lifestyle and set out to lose some weight, you may ask what that has

to France on a walking holiday of the Loire Valley

weight training for my holiday but I would need to

By the end of May not only had a lost 30kg but I

that we have access to for those that want to do

Austria and of course France and come in a

Your trip may be as part of a guided tour group or as we did it independent where you are

Another good thing about a prearranged trip is that your luggage is taken for you between your

A walking holiday gives you the chance to get back to nature; on our trip we were either following sealed cycle tracks beside the Loire River, farm

The Loire Valley that we visited is famous for its

visit for a couple of nights or a day trip to get away

was home of Leonardo Da Vinci and houses some

* Buy lunch before you head out for the day as there is no guarantee that the stores at the village

* Travel at the end of spring or late summer early Autumn – you don’t

repellent and toilet paper – there are no toilets along the way between

good breakfast, this means that

will arrive into your town early

some sightseeing or put up your feet with

but good old mother nature had other

of Brands and is a independent holiday, they supply you with your transfers,

in the hotels each day to help you plan any other sightseeing that you might want to do, or in our

case arrange my birthday dinner at a Flamenco

will have to be chilling out on a beach then back

you

BY BRONWYN WOODINGDESTINATION

Walking holiday in

TRAVELEXPOUK EUROPE&

Travel presentations | Expo specials | Spot prizes Expert advice direct from the airlines and tour companies

Wednesday 23 October 2013 | 7.00pmHotel Ashburton | RSVP is essential

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France

YOU apps 37

Mixit up

We have all encoun-tered that moment when the liquor

cabinet is full, but have no idea what concoc on we can brew up for a hot summer’s day.

But thank-fully, like most things nowadays, there is an app that has the solu on.

Mixology is an app quickly turning the heads of socialites around the world that fea-tures thousands of alcoholic (and non-alcoholic) drink and cocktail recipes.

As we enter the warmer months the thirst for a cool cocktail increases, but o en it is too expensive to head to the shops to buy specifi c ingredients to make your favourite cocktails.

But fortunately, this app also features a sec on where the user can enter the drinks, alcoholic and non-alcoholic, that they have on hand.

As the drinks are entered a bar at the bo om of the screen shows what the combina on could produce, and from what it seems almost any combina on seems to create a unique beverage.

In fact, last weekend my partner and I tried out some of the duty free Midori and vodka I bought on a fl ight back from overseas which, if mixed with orange juice and the rum we already had in the cabinet, could produce a Neon Blue cocktail.

And I must add it was be er than I expected.This app also features a lot more than recipes

and cocktail ps.A bar and liquor locator also helps you fi nd

nearby stores if you need to nip out to get the fi nal ingredient for your perfect drink.

And there is also a sec on where, if you’re feeling adventurous, you can learn bar tender-ing terminology and techniques that may come in handy if you’re holding your own cocktail party.

Overall, an app that can come in very handy and could become the centre of a great week-end evening at home with your closest mates.

With it only released in July this year, I am not surprised it has already been downloaded by tens of thousands of people.

you

BY MYLES HUME

ma

ga

-

WITH A LITTLE APPLICATION

Soul Songstress Bella Kalolodelivers a rich tapestry ofsound that has earned herthree nominations for BestFemale Vocalist at thePacific Music Awards.

She has spent a decadetravelling the globe,performing at theGlastonbury Festivaland the City of LondonFestival.

She will make you laugh,cry and long for more.

“Kalolo was a most relaxedperformer and obviously verymuch at home with her stunningmusicians Soul Symphonywho have a marvellous funksound that added superb colourthroughout the evening. JustBrilliant!”

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Ashburton Trust Event Centre$25 each; $22.50 each for 2 or 3; $20 each for 4 or moreBook: Ashburton Trust Event Centre Box Officeor www.ticketdirect.co.nz

Friday 25 October 7.30pm

38 YOU social scene

www.anniesquilts.co.nz

Open 7 Days 9.30am - 4.30pm167 Archibald Street - Main South Road

Tinwald, Ashburton - Ph 03 307 6277

Step into our 100 year old cottage and be inspired

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YOU 39

Phone 03 308 5774 123 Main South Road - Ashburton

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You magazine, 12 October 2013

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Transcript of You magazine, 12 October 2013