Te Pūrākau o Raukura me te Rama o te Whakapātaritari - Day 27
The Story of Raukura and the Lamp of Detachment
In the serene valleys of Aotearoa, a young wahine named Raukura lived among her iwi. She was known for her tireless dedication to her kawa and tikanga—the sacred customs handed down by her tūpuna. She worked on the marae, tended the whenua, and performed the karanga with a voice that resonated like the winds of Tawhirimātea. Yet, in her heart, Raukura felt a longing.
One night, under the light of a full moon, Raukura sought the guidance of her kaumātua, Matakite. He was a tohunga of deep wisdom, known for helping others navigate the wairua realm.
“E Koro,” Raukura said, “I fulfill all my responsibilities to the iwi, but I still feel bound by this world. How can I find peace and freedom in the embrace of Io Matua Kore when my journey ends?”
Matakite smiled knowingly. “Raukura, come to the whare tīpuna at dawn. Bring nothing but your open heart.”
The next morning, Raukura arrived. Inside the whare, a single lamp made of carved pounamu glowed softly. Its flame flickered, yet remained steady.
“This lamp,” said Matakite, “is your mahi, your duties, and your attachments. Your task is to keep it burning, no matter what happens. But remember, the flame is not yours to own.”
Raukura nodded and embraced her new role. Day by day, she cared for the lamp, ensuring it burned brightly while continuing her mahi—weaving cloaks, planting kumara, and guiding her younger whānau in karakia. As time passed, she began to take pride in how brightly the lamp shone, believing it reflected her worth.
One stormy night, a strong gust from the mountains of Tāwhirimātea blew through the whare. The flame flickered and went out. Distressed, Raukura tried everything to relight it, but the damp air and her trembling hands made it impossible.
Exhausted, she sat beside the extinguished lamp, her heart heavy with shame.
At dawn, Matakite entered the whare. Seeing Raukura’s sorrow, he asked gently, “E hine, why do you grieve so?”
“Koro,” Raukura replied, “I have failed. The flame is gone, and I could not keep it alive. I have dishonored my tikanga and my purpose.”
Matakite sat beside her, placing a reassuring hand on her shoulder. “E moko, the lamp was never yours to hold forever. Its flame, like all things in this world, is impermanent. You have misunderstood its purpose.”
Raukura looked at him with tearful eyes. “Then what was the lesson, Koro?”
“The flame represents your attachments,” Matakite explained. “Your mahi and tikanga are sacred, but if you become attached to the outcomes of your actions, you lose sight of the eternal. True peace, te rongo, comes when you serve with aroha, but without clinging to success or fearing failure. Your ultimate purpose is to let go of all attachments and keep your heart fixed on Io Matua Kore, the source of all life.”
Raukura listened deeply, and understanding dawned in her heart. She began to see that her role was not to control the flame but to nurture it while it lasted, and then release it when its time had passed.
From that day forward, Raukura lived differently. She continued her mahi with devotion, but she no longer tied her self-worth to the outcomes. Whether the lamp burned brightly or dimmed, her heart remained steadfast, her thoughts centered on Io Matua Kore.
Years later, when Raukura’s time came, she lay peacefully, surrounded by her whānau. As the final karakia was sung, her last breath carried the whisper of Io Matua Kore’s name. Her spirit soared, free from the bonds of the material world, reunited with the eternal light.
Moral of the Story:
In life, we must fulfill our tikanga and mahi with dedication and aroha, but without attachment to the results. Everything in this world is temporary, like the flickering flame of a lamp. True peace comes when we let go of our attachments and fix our hearts on Io Matua Kore, the eternal source of life. When we embrace detachment, we can find liberation in this life and beyond.
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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