The Persistent Student (Day 3)
In a small town on the North Island of New Zealand, there was a young Māori student named Te Rangi who lived with his whānau in a rural area. Te Rangi was a high school student, studying for his NCEA qualifications, and he had a particular passion for performing the haka—a traditional Māori dance that his iwi (tribe) had been practicing for generations.
Te Rangi was also a member of his school’s kapa haka group, a team that performed Māori cultural songs and dances for various competitions and events. However, unlike many of his classmates, Te Rangi wasn’t raised in an urban environment where Māori language and traditions were easily accessible. He had learned haka from his kuia (grandmother) and his uncle, but he was aware that many of the other students in his kapa haka group came from whānau that were more involved in te ao Māori (the Māori world) and were better at mastering the haka and te reo Māori.
The school year was coming to a close, and the big regional kapa haka competition was approaching. Te Rangi felt the pressure. He knew his group had strong performers, but he was worried about his own ability to perform well under the scrutiny of judges, especially when it came to the solo haka part of the competition. This section of the performance required deep emotional connection, precision in movements, and the ability to lead with confidence—skills Te Rangi was still developing.
One week before the competition, something unexpected happened. The kapa haka group’s tutor, who had been guiding them for months, fell ill and could no longer lead the group. The students were told they would have to perform without their tutor, and the responsibility fell on the shoulders of the older students in the group, including Te Rangi. They would have to organise their own rehearsals and make sure everything was ready in time for the competition.
Most of the students were worried and frustrated. They felt like they had lost their guide, and many of them struggled to stay focused. Te Rangi, however, decided that he wasn’t going to let the situation stop him. While the others were distracted by the uncertainty, he started staying after school to practice his haka on his own. He would go to the marae (Māori meeting house) in the evenings to connect with the land and the spirit of his ancestors, seeking the strength to improve his performance.
He practiced the haka over and over, refining his movements, listening carefully to the words, and even studying the history and meaning behind the chants. He sought advice from his uncle and aunties, who taught him the deeper significance of the haka beyond the movements—the emotional strength, the mana (prestige), and the connection to whakapapa (ancestry).
On the day of the competition, Te Rangi was ready. When it came time for his solo haka, the crowd was captivated. His movements were sharp, his voice was strong, and his eyes burned with the confidence and pride that only someone who had connected deeply with their culture could express. He led the haka with such conviction that the audience felt the spirit of his ancestors rise with him.
In the end, his school didn’t win first place at the competition. But Te Rangi’s performance stood out, and he was praised by the judges for his commitment to his culture and his ability to overcome adversity. His classmates, who had been doubtful and distracted, were inspired by his persistence and determination. They, too, began to practice harder, and the group as a whole performed better than they had imagined.
While Te Rangi didn’t walk away with a trophy, he left the competition with something far more valuable: the knowledge that perseverance, hard work, and dedication to his roots had led to a performance that he could be truly proud of. He had earned respect from his peers, from the judges, and from himself.
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Moral of the Story:
Te Rangi’s success came not from being the best dancer or having the most natural talent, but from his dedication to improvement and his unwavering focus. His story teaches that no matter what challenges or obstacles one faces, if you persist and put in the effort, you can overcome them and grow stronger. Whether it's in the haka, a classroom, or any other aspect of life, persistence and dedication are the keys to success.
Neighbourhood Challenge: Who Can Crack This One? ⛓️💥❔
What has a head but no brain?
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Poll: 🗑️ Would you be keen to switch to a fortnightly rubbish collection, or do you prefer things as they are?
Aucklanders, our weekly rubbish collections are staying after councillors voted to scrap a proposed trial of fortnightly pick-ups.
We want to hear from you: would you be keen to switch to a fortnightly rubbish collection, or do you prefer things as they are?
Keen for the details? Read up about the scrapped collection trial here.
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82.5% Same!
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17.5% Would have liked to try something different
7 tips for buying your Christmas ham
It’s the centerpiece of the Christmas table, so when you’re peering into the supermarket chiller or ordering from the butcher, choosing the perfect ham can feel like a daunting task.
Here are some things to keep in mind when choosing one to bring home with you.
1. What type of ham to buy
You’ve got some decisions to make when it comes to the type of Christmas ham you’re going to buy.
Cooked on the bone (COB) ham is the traditional Christmas ham. If you’re buying a half ham, you’ll have the choice of the shank or fillet end. The shank is the part with the bone sticking out that gives the ham that traditional look. The fillet end is the round part that gives more meat. If you’re deciding whether to get a whole ham or half, consider how quickly you’ll be able to eat it all. You only have about a week to eat an opened ham before it will go off, so it can be a good idea to get two halves. That way you can eat one half during the week of Christmas and save the other for January.
Champagne ham has had the bone removed and only has the hock left on, so it’s easier to carve.
Pressed ham – also known as continental ham – has had the bones removed and has been pressed, so it’s also easy to carve.
2. Check the pork percentage
The label on a packaged ham will say what percentage is actually meat. Hams are injected with brine, to keep them moist, and additives. The brine injection level for manufactured hams is usually between 10% and 35% of the ham's weight. A manufacturer that wants to produce a cheap ham will add more water to bump up the weight.
3. Know how to tell if it’s New Zealand pork
By far, most of the hams bought in New Zealand this Christmas will be from pigs reared overseas. New Zealand imports pork from about 25 countries. It’s frustrating for New Zealand pig farmers because this ham can come from farms that don’t have to meet the same animal welfare standards as we have in this country. As a result, overseas meat is often cheaper.
If buying New Zealand pork is important to you, look for:
words on the packaging like ‘New Zealand pork’ or ‘born and raised in New Zealand’
4. Have a good look at the ham
If you’re going to be glazing your ham, look for one that is covered in a finger-thick layer of fat. This will give you the thickness you need to make good score lines.
New Zealand Pork’s website also advises looking for a ham that has a meaty texture rather than one that looks wet or rubbery. It says the ham’s skin should be smooth with even colouring. “If the knuckle is sunken, it may be overcooked. If the rind is buckled or uneven, it may be a sign of dryness.”
5. Ask a lot of questions
If you’re ordering your pork from a butcher, you probably won’t be able to compare hams like you would at the supermarket. So, make sure you ask lots of questions, now that you know what you’re looking for.
You could ask:
Is the ham made from New Zealand born and farmed pork?
What will be its injection percentage?
What flavours will it have?
You could even ask if there’s a glaze the butcher thinks would work particularly well with those flavours.
6. Know what size you’ll need
If the ham is the only meat on your Christmas menu, New Zealand Pork advises allowing 1kg of ham for five people. Or if you’ve got other meat options, 1kg will feed about six to eight people.
7. Know the best hams in New Zealand
The best hams of the year were awarded at the 100% New Zealand Bacon & Ham Awards earlier in the year so you can check out which ones got medals. Some of them are only available in the city the butcher is based, but a Farmland boneless ham available nationwide won a gold award and Woolworths bone-in and boneless hams picked up bronze.
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