a ruffian wind is bliss

Wind is the core element to sailing. And there is a lot more to the wind than potentially ruining a carefully coiffed hairdo. It occurs to me that sailing has many parallels to life, so the fact that the difference between true and apparent wind is of vital importance when sailing should have been obvious from the outset. True wind is the wind you feel when you are standing on the dock. It’s the wind that blows across the land or water and the one we hear about in weather forecasts, for example, 10 knots. Apparent wind is the wind that is generated by our movement in combination with the true wind. The only time there is no apparent wind is when we are at rest and allowing the effects of the true wind to play around us. As soon as we move, the wind we feel is apparent.
I am fairly sure I don’t need to spell out what this made me think of. But you know I’m going to. In our quiet, still moments, we are our true selves. If you are into meditation, I guess allowing the stillness of our true selves to just be could be the idea behind meditation. As soon as we start moving, whether it’s amongst the people, or alone, we are filled with the distractions and influences we pass and even by the sensation of our own propulsion. And we need both winds. For different reasons.
Apparently every sailor has a different ideal for wind range. 7 to 15 knots seems to be a general favourite. Whatever the speed of the wind, you need wind in your sails to move forward. And a ruffian wind, or strong and playful wind, if respected and harnessed and coming from the side rather than rushing up behind you or pushing against you, well, that’s the key.
A ruffian wind is bliss.
And the bottom of a boat needs to be cleaned once a season so the passage is smooth.
A boat can lose 20-30 % efficiency if its keel is not cleaned regularly. Barnacles may be small, but a collection of them on the underside of a boat will slow you down. Barnacles need the current to bring them food because of their lack of fins and flippers to get them round. They use their ‘heads’ to attach to a firm surface, like a rock, sea wall, dock or boat, then build plates around their body for protection. They are stubborn in their need for nutrients. And tenacious. You can’t blame them for that. But you can’t let them stay. Particularly if you want to get out on the ocean and go places.
Ridding ourselves of those small, insidious things that we become attached to should be a seasonal endeavour. You may need to pry them loose with a plastic putty knife or scrub them away with a stainless steel scrubber. You may even need to apply a fresh coat of paint. These measures take time, but if you can move forward with a ruffian wind in your hair and a clear view of the horizon, that’s what it’s all about.
Our passions are the winds that propel our vessel. Our reason is the pilot that steers her. Without winds the vessel would not move and without a pilot she would be lost.
  

Vellington


Wellington. Our nation’s Capital. Some say the Melbourne of New Zealand, although I’m not sure why we have to categorise cities as particular genres. I understand the comparison. Terrible weather, ergo rich and quirky cultural life. But Wellington is really very different to any other city.

Its geography alone, perched precariously on the very bottom edge of the map of the North Island, provides much of its character. Colonial wooden houses stacked up on one another all sliding down to a central core of business, diplomatic hub, political machinations, excellent food, world class coffee and the sea.

A good friend of mine maintains that ‘you can’t beat Wellington on a good day’. That may well be because Wellington doesn’t have a lot of good days. Or maybe that’s unfair. The weather is certainly variable and can certainly be nasty; it is not haphazard that Wellington bears the nickname, Windy Wellington. But on a good day, wow. When the sky is an impossible blue and a sharp contrast to the brilliant white of the cumulous which edge the horizon and you are walking along the waterfront or even sitting with a glass wine and just taking it all in, in that moment, you really can’t beat it.

I love Wellington. I love the idea of the people coming down from the hills to go to work and drink coffee and activate the small valley. I love that Wellington has some of the best coffee I have ever tasted. I love the fact that, for a nation’s capital, Wellington doesn’t take itself seriously. It is willing to embrace a more alternative perspective to life; Middle Earth references, surely one of the stranger parliamentary buildings in the world; a museum that is far from dusty and staid and now, a reputation as the home of vampires, Viago, Vladislav and Deacon.

Taika Waititi is a clever director. The promotion of his film, What We Do in the Shadows, through social media, a beer label and through changing the W on the Hollywood style Wellington sign to a blood-red V, if nothing else, ensured that the horror comedy mockumentary was received in the style it deserves.

Seen through the eyes of the documentary film crew who follow them, we roam the Wellington streets at night as the trio try to get into nightclubs, meet girls, and find sustenance. Receiving rave reviews from moviegoers and film festival audiences, Waititi’s film has had mixed reviews from critics.

For me, it was comic genius. Deadpan, awkward New Zealand humour at its best. Watching it at the Embassy Theatre in Wellington with an equally appreciative and very lovely  moviegoer was the ultimate treat.

 

 

Imperial Lane

European pastries, a creative breakfast and then light meal menu projected onto a concrete back wall, gourmet hot dogs, and a carefully chosen wine list.

Imperial Lane oozes industrial charm and European sophistication. I hesitate to use the word European because why do Europeans have the monopoly on sophistication? The Imperial Building on Fort Lane in Auckland has a style all its own and is one of the many reasons New Zealand is starting to make quite a name for itself on a global foodie scale.
Ostensibly a dimly lit laneway with brick walls and exposed pipes, Imperial Lane is housed in the historic Imperial Building, a former picture theatre, in Auckland’s vibrant viaduct precinct, along with bar and eatery, Everybody’s and nightclub, Roxy.
The team behind Imperial Lane have left nothing to chance. Coffee by New Zealand’s iconic Wellington roasters, L’Affare. Melt in your mouth almond croissants, fruit tarts and apple strudels are supplied by Michelin-star Danish baker Kristina Jensen, of Elske. Meat for the hot dogs comes from boutique butchery, Neat Meat. You can decide whether you are feeling more Spanish, Moroccan or Danish as you select your El Matador, Marrakesh, or Polser sausage with all the trimmings, nestled in a brioche bun. Now I understand you may well question ‘nestled’, but believe me, a baseball hot dog may well not carry off any kind of nestling, but these babies…they are nestling with the best of them.
Small wonder that Imperial Lane is so impressive. The inspiration and savvy business genius behind it, Pack and Co, have already proved they are a force to be reckoned with. Having taken over the reins of 51 year old Wellington Institution, Matterhorn; brought champagne, cocktails and excellent food to Queens Wharf, Wellington, at Fox Glove; delivered town to the beach at Takapuna’s The Commons, not to mention the other various gourmet pies they have their fingers in, the Imperial takeover was always going to work. And it does.

7 Fort Lane or 44 Queen Street, Auckland

 

 

 
 

activated nuts

Activated nuts. What’s the deal? And are they just another ploy to hike up the price. Because I am telling you, free range organic grass fed activated almonds. They are worth their weight in gold. Gold, I tell you. 

But. Apart from confronting the public with a four syllable past participle adjective, why is an activated nut any more flash than an inactivated, or we may like to use the term pre-activated, nut?
According to the activated nuts advocates, as great as raw nuts are for us nutritionally, they apparently contain certain phytochemicals that prevent is from getting the full benefits of their essential ingredient-ness: vitamins, minerals, fatty acids, fibre and protein. They taunt us with the possibility of feeling goodness course through our veins without actually allowing us the pleasure of it. They give, those little nuts, and yet they also take away. 
Enter activation. Soaking the little nuts for 24 hours in water and a little salt will start the germination process, thus the growth cycle of the nut, and in so doing, denatures the phytochemical party poopers. 
Nuts for Life…yes, this is an actual organisation which represents the Australian tree nut industry and very carefully thought about their name…are fairly sceptical of all the hype. They say there’s little or no research which proves that activation improves digestibility or nutrition in a nut. 
Activating a nut is like sprouting a grain. It converts some of the starch into a simpler sugar, and some of the protein into a simpler amino acid. 
In a world where we long for the simpler things in life, perhaps an activated nut is the answer. 
And perhaps it is not. 
The choice is yours. 

spatial awareness

Today I had to learn how to drive the school mini-bus and be assessed by an RACV instructor.

When they say mini, it really does not feel that mini to me. It goes a long way back.

So. Me in assessment-type situations. My amygdala combined with my pre-frontal cortex both send distress signals to my hypothalamus, which then goes into some kind of frenzy at the perceived threat of failure and I believe it very elegantly shuts down, rendering all common sense null and void.

This is not so good when driving a long mini-bus and pretending that you have students in the back. Although possibly this scenario is much better than if I had actually had students in the back.

First step to hypothalamus shutdown: step up into the high driver’s seat in front of two colleagues, bang first knee on entry, shut second leg in the door as it swings shut. I know, how is this manoeuvre even possible? Don’t ask me, but I do have the bruises.

Next, struggle to locate which are side are the indicators vs window wipers on…yes, yes, I have a French car, I’m a French teacher…I knew my clichéd lifestyle would get me in the end… also struggle to locate brake and accelerator…where is the clutch, oh ok it’s automatic…and what do they mean, press button to release handbrake? What button?? Reddening cheeks, breathing a little faster. And I haven’t even turned the key. Do I need to adjust the mirror? Yes, probably. What about the seat? OK. Turn key. Did I properly check the blindspots? The van is extra long, you know? Breathing. Now, turn into this narrow street with parked cars on either side. How do you feel about reversing into a driveway and turning the van around? Um what? How do I feel? I feel like No…? Apparently an option is indeed no, and allowing a colleague to reverse the minibus if it will ensure the safety of the students is a good choice. I think if I still have students actually in the van with me, safety is not a word they are going to be using. So No, may be an option but furious scribbling on the assessment page does slightly suggest otherwise. Ok. Back out on wider roads. Possibly a good idea to indicate before changing lanes, not as you are changing lanes. Yes. Of course. And, did you just fail to give way to a person turning left when you were turning right into the same road? Ummm. Yes. Is that a thing? Did I just break a rule? Because you see the rules are different in New Zealand…voice tapering off to very small voice as hypothalamus-impaired brain doesn’t want to, and yet must acknowledge that I have been a) driving around in Melbourne for three years and b) they actually changed that rule in New Zealand to align with everywhere else in the world. Because it’s a stupid rule that makes no sense. To the whole world except me. Apparently.

Time to let someone else drive. Relief floods my body as a burst dam floods a parched desert. Or something.

But the pop quiz does not stop for Jo. Oh no. On the Freeway, luckily not driving or having to change lanes and relive the whole indicating vs window wiper vs time between indicating and moving debacle…Jo, what would you be looking for when you drive under an overpass? Picture rabbit in headlights, stricken-type look, lots of blinking. What’s the correct answer? Um. In winter, there’s more shade, so um is there more potential for ice? No? The overpass might collapse? Also no? Oh right, someone might throw something off the overpass onto the vehicle. Ten people died last year because of that very action. Note to self, be more cynical, trust no one, expect the worst. Jo: where are your tyres positioned on the road when there are tram tracks. Um. Not on the tram tracks? Well…yes, but to the right or to the left? Again, is that a thing? We don’t have tram tracks in New Zealand…small tapering off voice.

I have won myself and my impaired hypothalamus an extra hour and half in the mini-bus with the RACV instructor and I am probably lucky I still have my licence.

Moral of the story: if you hear that I am going to be driving somewhere, perhaps take public transport. And do not put me in any kind of situation where you are asking me hard questions or watching how I do something. I am not very good with practical life stuff. I am an academic. But the kind of academic who needs time to think about things and write them down, not a sitting exams type.

Look, they didn’t even have cars in Medieval France…

shu

Named after its owner and head chef, Shu restaurant provides a modern take on Sichuan cuisine and dining. Shu Liu is originally from Chengdu, the provincial capital of the Sichuan province. With a background in fashion and a love of cooking for his friends, Shu is not classically trained, but combines his adopted city’s range of good quality and often organic produce with his mother’s recipes and his own flair to produce exceptionally clean and fragrant flavours.

There is an à la carte menu, but much better to just go with the dégustation menu and allow Shu and the team to create a feast based on the daily procured vegetables, meat and fish. For $45, you get an array of little palate cleansers and refreshing salads and larger dishes packed full of chilli and Sichuan spice.

 Organic beef dumplings with chilli sauce.

 The above photo ended up a lot more phallic-looking than I had intended…flathead cakes with two dressings.

 Thin slices of peppered beef with kale.

 Eggplant rolls with ground cashews.

Succulent chicken wings and tiny diced vegetables with spice in an endive leaf.

And then a tofu and fresh broad bean salad.

Finally a lamb and fennel dish. Smoky and rich.

All in an industrial and psychedelically-lit space. Shu was a surprise to me, from the fit-out to the flavours. Soooo good.

cooking tea

Last night I got a train and a tram and crossed the river from North to South and hopped off at Middle Park. Which is not the same thing as Middle Earth at all, but it does exist.
The Middle Park Hotel was hosting a dinner showcasing the outstanding food, wine and produce from the greater region Daylesford.
Annie Smithers, and I’m going to say, doyenne of growing and cooking good food, joined forces with Michael Dhillon of Bindi Wines in the Macedon Ranges.
Annie trained under Stephanie Alexander, whose uncompromising dedication to good food has shaped her life and changed Australia’s eating habits. Author of fourteen books, chef and owner of two renowned Melbourne restaurants and founder of the Stephanie Alexander Kitchen Garden programme in schools, Stephanie Alexander was the perfect mentor for Annie Smithers. After working in a number of top Melbourne restaurants, Annie opened her own place in Kyneton, Victoria, in 2005. Last year, she handed that over to new owners and moved down the road to Trentham to cook out of a tiny restaurant and to Malmesbury where she grows the vegetables and fruit she cooks with.
Annie is an extremely modest and appreciative chef. She said she had dragged herself out of the mud of Malmesbury to come to Middle Park to cook, but that she hadn’t been the only one cooking  the dinner. She described her night as working with a beautiful team of men, which she is not used to because she cooks on her own. She thanked the Middle Park Hotel for inviting her and Michael to come down and cook tea. 
Cooking tea is what she says she does.
Annie describes her food style as one that she has moved to after many years in the restaurant industry. Thirty years of being on the stove, in fact. An awfully long time, she reflects. She has done a lot of restaurant cooking and about 5 years ago started gardening to grow produce for the restaurant, which has changed her world in an extraordinary and very beautiful way. She feels as though she has been taken back to the very roots of classic provincial European cooking; food that’s based on beautiful produce, good ethics, good farming practices, good animal husbandry, all the things she is really passionate about. It’s food that is, and here, she pauses to find the right word for her food…it’s dinner, it’s tea. It’s not fussed with, it’s not ramped up. It’s something that’s comfortable. It’s something that’s convivial and it’s something to share with friends and family. And in the current world of food where there’s a lot of extraordinary performance art, good old-fashioned dinner still has its place.
One of the great things about what Annie does is the fact that she grows about 90% of the fruit and vegetables used in her restaurant. So she knows everything she cooks with from a seed right through to the finished product. This creates a level of respect, the appreciation of how hard it is to grow food. But there is also a sense of how easy it is. And anyone, anywhere, whether they have a window box or they have a bit of dirt in their backyard can know the joy and pride of putting something in the ground and seeing it all the way through to the dinner plate.
Matching food to wine or wine to food? For Annie, Michael’s wines are extraordinary. She describes them as having a complexity and a love that is unmatched in the region. She recounts ringing him and asking what he imagines might go with each of his wines. He gave her a bit of a rough idea and they took it from there. Good food can stand alone and good wine can stand alone, but when the two of them are matched carefully and lovingly together, it really is one of the great things in the world.
When asked about a must-have dish at Trentham restaurant, Annie couldn’t answer that. The menu changes every week and it’s whatever is on on the day. It’s a tiny little venture. Annie goes out there on a Thursday morning and she sees what she has and says that hopefully she has enough it to pull it together and make something beautiful.
If last night’s dinner was anything to go by, I imagine she does.
The Dinner
Smoked Ocean Trout, beetroot, apple and manglewurzel salad
2011 Bindi Composition Chardonnay
Roasted Hapuku, Jerusalem artichoke purée, prosciutto
2011 Bindi Quartz Chardonnay
Quail, white polenta, Roquefort, pear
2013 Bindi Dixon Pinot Noir
2011 Bindi Block 5 Pinot Noir
Braised and grilled lamb shoulder, roasted garlic
2009 Bindi Kaye Pinot Noir
Barossa valley Cheese Company – “La Dame”
2011 and 2012 Bindi Pyrette Shiraz


what i thought about today

 
This morning as I was walking around in the crisp autumn day, I looked up to see a proposal in the sky. It made me smile. It’s a grand alternative to going down on one knee. And I wondered whether Caroline had seen the fluffy white question and how the person who had paid the signwriter had orchestrated the whole thing. And did she say yes? 
Then I walked a bit further and just happened to look up and see the completion of a heart. I felt lucky to have thought to look up at the right time as the plane made its final stroke. Because the expression of love in the sky dissipated almost as soon as it was made.
That’s what can happen with expressions of love. They are made and they mean something and then they are gone. And the time in between can vary. But just because they are gone does not mean they didn’t happen. I have evidence in the above photo that someone of a romantic and extravagant nature loves Caroline. The fact that two minutes after the statement was made, there was nothing, except my photo to prove it, is a moot point.
People love. They make statements about love. They mean it. Then sometimes they don’t mean it any more. Or they still mean it but they just don’t say it all the time. Or they have a different way of saying it to how we might say it or how we might need them to say it. 
The expression of love, whatever its form and duration, always contains beauty and golden-ness and soul-filling wonder.
 
Often, when we see only the space left once the expression fades, the idea of love can also contain fear and apprehension and a certain wariness. The past is a story we tell ourselves. And we don’t always tell it right.

 “Have enough courage to trust love one more time and always one more time.” Maya Angelou

sometimes it just is what it is

Sometimes we…I…make too much of things.

I’m trying to learn from my niece and nephew.

It’s a grey day with the threat of rain, and you may well be wearing canvas shoes which could get wet, but just ride your scooter through puddles anyway. Because it’s fun. And it feels good. And shoes can dry.

Or spend 3 hours looming, like my 6 year old nephew and create a three metre multi-coloured chain. Who knows what you might use it for, but that’s not the point. It’s the joy of the idea, the creating, and the spectacular end product, which, in this case, I am sure, surpassed his wildest dreams. And then it’s sharing that with the people you love.

 

layers of logistics

I have recently been intrigued by the concept of logistics.

Don’t ask me why.

Third party logistics, to be precise.

But let’s start at the beginning.  The term logistics comes from the Greek logos, meaning “speech, reason, ratio, rationality, language, phrase”, and more specifically from the Greek word logistiki, meaning accounting and financial organisation. The word logistics, of course, and perhaps that’s why I am so drawn to it, has its origin in the French verb loger; to lodge.

It started being bandied around as a ‘thing’, by the military. They needed to supply and maintain arms, ammunition and rations as they moved from their base to a forward position. In ancient Greek, Roman and Byzantine empires, military officers with the title Logistikas were responsible for financial and supply distribution matters.

Logistics started being used as a business concept in the 1950s. It was around then, post-war, that supplying businesses with materials became more complex and more globalised. So then a new fancy pants job was created: supply chain logisticians. They were all about having the right quantity of the right item at the right place for the right price. That’s a lot of rights.

So just going back to the start and the ideal of logos. Logistics are really all about communication. And communication, of necessity, involves other people, unless you are communing with the other personalities in your mind…and even then…it IS still communication.

So logistics = communication and relationships.

Ergo, trust.

It fascinates me that these business concepts proliferate and I hear them and think, nah, no idea, I’m a French teacher, what would I know about logistics. And granted, if anyone actually IN logistics read this, they are probably saying oh là là, stick to the French letters and leave the logistics up to us.

But.

Communication, relationship and trust.

From the outside looking in, that’s what it’s all about.

So when I heard the term, THIRD PARTY LOGISTICS, or TPL or even 3PL, its little fancy acronyms, I did think, now this is where the trouble starts. Or where the negotiation and trust and ease start, perhaps. Depending on your baggage. And communication. And honesty.

Because whenever you bring in a third party, you’re increasing the need for trust.

So. Third party logistics is about outsourcing and trusting who you outsource. Third party logistics involves using an outside organisation to execute logistics activities that have been traditionally performed within the organisation itself. Some examples of this are warehousing, transportation management and freight consolidation.

It appears that there are layers of logistics. Of course. You can’t get to 3PL without 1 and 2PL. Surely.

So First Party Logistics refers to a situation where the shipper, such as a manufacturing firm delivering to customers or a retailer picking up cargo from a supplier, dictate the origin and the destination of the cargo and it is all handled in-house. Sole provider. Handling it. Perhaps well, perhaps, fraught. Certainly lonely.

Second Party Logistics are the ones providing a transport service over a specific segment of a transport chain, so by sea or rail or a trucking company. They are probably taking cargo from a distribution centre to a port terminal. Here, we start allowing another to share the journey.

Then there’s the third party who are a bit like intermediaries who are the connection between the shipper and the rail company, for example. So, freight forwarders, courier companies.

Now, apparently, there is 4PL, the companies who oversee the overseeing….or more pertinently, perhaps, streamline the logistics and oversee the overall supply chain and ensure that best practice is being adhered to and that their client is making lots of money. Or at least, the money they have the potential to make.

There are whispers of 5PL and some kind of crow-barring of e-business into the mix. I think that’s just trend analysts playing with our minds.

Because really, it does all still boil down to how we work with others and what we tell them we need and what we expect them to supply and how efficiently that all goes down.

Possibly, the way that is going to work in the 3PL world, is when parties act simultaneously in their own best interests and in the best interests of the group.

And in order to do this, businesses seeking a 3PL relationship need to think about what their needs actually are, before they seek a provider. What is the desired outcome? What will they put up with and what is an absolute line in the sand?

Sometimes it is necessary to stray from the fixed idea one party might have in how supply is going to happen. But the end result still has to be mutual benefit, not one party feeling compromised and bewildered at the turn of events.

When choosing a potential partner…3PL partner that is…there is apparently a recommended selection process:
Product type. Can the 3PL handle what you need them to handle…are there fragile, precious aspects which need to be considered?
Geography. Can the 3PL handle distance?
Service. Does this occur when and in the way you need it?

I didn’t ever imagine that I would be writing or thinking about Third Party Logistics. And yet here I am, fascinated.