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The Editor doesn’t moderate this blog, 3 volunteers do, they are very lenient to provide you a free speech space but if it’s just deranged abuse or putting words in bloggers mouths to have a pointless argument, we don’t bother publishing.
All in all, TDB gives punters a very, very, very wide space to comment in but we won’t bother with out right lies or gleeful malice. We leave that to the Herald comment section.
EDITORS NOTE: – By the way, here’s a list of shit that will get your comment dumped. Sexist abuse, homophobic abuse, racist abuse, anti-muslim abuse, transphobic abuse, Chemtrails, 9/11 truthers, Qanon lunacy, climate deniers, anti-fluoride fanatics, anti-vaxxer lunatics, 5G conspiracy theories, the virus is a bioweapon, some weird Bullshit about the UN taking over the world and ANYONE that links to fucking infowar.
50 years of Morning Report – the people involved, mostly good, very good. It does show that RNZ has never been the “Red Radio” its detractors claim
If we want to survive as a country we have to do it with a committed, friendly group of dynamic people with principles, commitment to finish agreed projects sticking together practically, with a song and a sense of humour and contributing to the ethos till the day we die, no lazing round as retired people being kept by everyone else, feeling entitled, and finding fault with everything (which is common – suggest no criticisms from anyone who doesn’t do something useful). Not full-time but being there, extra hands, supplying the tea, ideas and sometimes some cash to jump start a venture>
Here is a vibrant example, not a Kiwi originally but now wow.
…https://www.rnz.co.nz/life/food/a-life-long-passion-for-making-fine-cheese
However, every year she returned to France to hone her skills.
“I found a wonderful place to study on each holiday, I just went as what we call a woofer these days, free labour, and they were incredibly generous to me. Obviously, I wasn’t going to be opposition to them.
“And they taught me everything they knew.”
Back in Australia, however, raising goats and making cheese was proving difficult, she said.
“None of their teachings applied, because the weather was different, the goats were different,
and when I finally did manage to get some fairly decent cheese, the Australians didn’t want to eat it.”
But she persevered until a visiting food writer from Sydney came upon her cheese and took some back
to the east coast.
“And from then on, Sydney became my biggest outlet, we were back roading across the Nullarbor, so that
helped with the cost of trade.”
“We were the only biodynamic, which I call the pinnacle of organic farming, farm in the southern hemisphere,
and I won the overall award two years in succession.”
After successfully running Kervella Cheese for the next 20 years, New Zealand beckoned, she said.
“We came over to Golden Bay, and I just had this feeling that I had to come and live here.
“It was the funniest thing. When I returned to Australia, everything just flowed. The business sold for the price
that I asked, the farm sold for much more than I paid for it.
“Everything just flowed. We are both so happy here in Golden Bay in New Zealand.”
The icing on the cake was that raw milk cheese is allowed in New Zealand.
“We discovered that we could make raw cheese, and we were surrounded by a dairy with sustainably raised, beautiful milk.”
Gabrielle Kervella’s memoir is Never tell Me I Can’t….
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