The Honest Disciple in New Zealand - Day 4
In a picturesque valley of New Zealand, nestled between the rolling hills of the South Island, there lived a farmer named Hemi. Hemi was a humble man, known throughout his village for his hard work and deep faith in the teachings of the local Māori elders. Each time a renowned elder, Te Rongo, passed by his farm, Hemi would bow respectfully and greet him. He admired Te Rongo’s wisdom, and like any good disciple, Hemi believed in following his guidance without question.
One sunny afternoon, as Te Rongo walked along the edge of Hemi’s farm, he saw the farmer kneeling by his crops. The golden fields of wheat, flax, and vegetables stretched across the land, but one particular crop stood out—Hemi had been growing kumara (sweet potatoes), a staple of the Māori diet.
Te Rongo, noticing that the kumara plants were still small, only just beginning to sprout, stopped to speak with Hemi. “Why do you always bow before me when I pass, Hemi?” Te Rongo asked kindly, his eyes twinkling with wisdom. “Do you truly listen to my guidance, even when it seems difficult?”
Without hesitation, Hemi replied, “Yes, Te Rongo. I will always follow your words, no matter what they are.”
Te Rongo smiled and glanced over the field of young kumara. “Cut them now,” he instructed, pointing at the small plants. “If you wait, they will be ruined when the storms arrive.”
Hemi was taken aback. His kumara had only just begun to grow, and he knew it was too early to harvest. However, he trusted Te Rongo’s wisdom. “I will do as you say,” he answered.
When Hemi returned home, his wife, Aroha, was worried. “The kumara are not ready yet, Hemi,” she said. “If we cut them now, we may not have enough for ourselves in the coming months.”
Hemi reassured her and went to the farm to gather the crop. Yet, before he could do so, the neighboring landowner, Te Awhina, approached him with a stern look. “Hemi, I understand you are going to cut your kumara,” she said. “But you know that I have a share in your harvest this season. If you cut your crop now, I’ll need to ensure you’re following through on our agreement. We made a deal for two full harvests from your farm.”
Te Awhina insisted that Hemi sign a written agreement, guaranteeing her two full yields in exchange for allowing him to proceed. Hemi signed without hesitation, trusting in the wisdom of Te Rongo’s advice.
Days passed, and a great storm rolled in from the sea, battering the region with heavy rains and strong winds. Farmers across the valley, including those who had ignored Te Rongo’s counsel, watched helplessly as their crops were destroyed. But Hemi’s early harvest of kumara fared much better. Because he had listened to Te Rongo’s guidance, his crops were safe, and he found that they were even more abundant than he had expected.
When the storm had passed, Hemi’s fields were full of plump, healthy kumara, much more than he could use alone. True to his nature, Hemi gave two portions of the harvest to Te Awhina, honoring their agreement. The rest, he divided into six portions. Six portions went to those in the community who had lost everything in the storm—widows, elders, and struggling families.
Months later, as Te Rongo walked by Hemi’s farm once more, Hemi ran to meet him, eager to share the news of his good fortune. He had helped the community and was thriving in his own way, all thanks to Te Rongo’s guidance. As Hemi fell to his knees, ready to express his gratitude, Te Rongo spoke before he could.
“You have done well, Hemi,” said Te Rongo, his voice filled with warmth. “You were blessed with a bountiful harvest because I knew that you would share your good fortune with others. Your heart is pure, and you have always been honest in your intentions. You gave six portions to those in need, and only kept two for yourself, showing that you understand the true spirit of giving.”
Hemi stood, deeply moved by the elder’s words. “I only did as you instructed, Te Rongo,” he said. “Your wisdom guided me, and my heart could not bear to keep all of it for myself. The people in this village are like my family.”
Te Rongo placed a hand on Hemi’s shoulder and nodded. “That is the heart of an honest disciple—one who listens not just to words, but to the needs of the world around them. You’ve demonstrated that, Hemi. This is why the land has blessed you.”
And so, Hemi continued his farming with a humble heart, sharing not just the fruits of his labor but also the wisdom of Te Rongo. His actions spread through the valley, reminding everyone that true abundance comes not from hoarding, but from sharing with an open heart.
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**Moral:** Just as Hemi trusted the wisdom of his mentor, Te Rongo, and followed through with honesty and compassion, so too must we strive to act with integrity and generosity. In doing so, we not only receive blessings but also help uplift those around us. True discipleship is not in mere obedience, but in the heart's honest desire to serve others.
Neighbourhood Challenge: Who Can Crack This One? ⛓️💥❔
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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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