Wednesday, December 24, 2008

NZ books for children and teens

For the summer '08 issue of Booknotes (the NZ Book Council's journal) I filled in for their regular children's book reviewer, who was on leave.

A few of the books I reviewed had themes relating to self reliance and the environment, so I thought I'd 'reprint' those ones here.

PICTURE BOOKS


The Stuck There Forever Boat
Gillian Torckler; illustrated by Bruce Potter
(Picture Puffin, $17.95)

The book’s September release date could not be more appropriate. As I write, a group of small island states are calling on the UN Security Council to address climate change as a threat to international peace and security.

Set on an unnamed island based on those in the Tuvalu group, The Stuck There Forever Boat presents the effects of rising sea levels on small island communities in a clear and personal way.

I was disconcerted at first by the author’s notes at the end of the book pointing out that, for the sake of the story, she had sped up the time-course of events. But then again, I thought, arthouse movies get away with this kind of thing frequently, and what with the narrative’s mythic feel and Bruce Potter’s dream-like photo-realist illustrations fading into black around the text, the book is somewhat filmic.

While its subject is not an easy one for children, The Stuck There Forever Boat manages to end on a hopeful note by focusing firmly on the successful evacuation of the main characters from their island. That will be enough for some readers for now. However, for those who are ready to pursue the issues further, the book serves as a good starting point.


INTERMEDIATE FICTION

Tales from the Swamp
Kingi McKinnon
(Scholastic, $16.99)

McKinnon’s short story collection begins and ends with tales that contain supernatural elements, but sandwiched in between are depictions of everyday life that explore the nuanced and sometimes downright confusing relationships that can exist within families and groups of friends.

The characters banter, bully, scold, and care for each other deeply. Lucid and unflinching, McKinnon dives straight into the murky areas of relationships, avoiding obvious judgment, keeping a sense of humour, and giving the reader plenty of room to decide for him or herself what to think of each situation.

Fascinating in a different way are the depictions of rural life and food gathering – raiding an overgrown watermelon patch, hunting for wild eggs, shooting ducks, and torching for eels.

Reading these stories, it’s hard not to feel sadness at the untimely loss of McKinnon’s voice from New Zealand writing.



NON-FICTION

How to make a Piupiu
Leilani Rickard
(Raupo, $30.00)

With interest in traditional arts and crafts increasing, this book will be a valuable resource for many.

Instructions don’t get much clearer than Rickard’s. They are laid out in just the order you need them; the numerous photographs illuminate exactly what you want them to; and Rickard’s years of experience as a teacher are evident in the way her text anticipates questions and swiftly answers them.

A nice touch is the Gallery at the end of the book showcasing piupiu in both modern and traditional styles. In fact I would have enjoyed a few more pages of this.


How to Eat a Huhu Grub, plus a truckload of other mad, cool & dangerous ideas for Kiwis who like doing stuff

Nick & Conrad Turzynski
(Random House, $35.00)

In his introduction, Nick Turzynski describes this as ‘a book for kids who like doing stuff and for adults who like to do stuff with them.’

He goes on to suggest that if children really are becoming the screen-addicted couch potatoes that we often complain they are, perhaps it’s because we are no longer getting out there and showing them how to do exciting physical and practical things. Without wanting to go too deeply into my own parental failings, I suspect there is at least some truth in this.

Turzynski’s attitude may be epitomised in the chapter entitled, ‘The Dying Skill of Knifemanship’: ‘[My father] bought knives for my brothers and me, showing us how to use them safely …We kept them razor sharp and were always aware how dangerous they could be. In all the years we had knives we suffered a multitude of cuts and abrasions, but not one from a knife.’

The message: don’t shield children from dangers, but don’t leave them to their own devices either; work with them and show them how to negotiate those dangers.

Promoted as a New Zealand version of The Dangerous Book For Boys, it’s much less gendered, but is written in a similar lively style and has the same format – practical activities interspersed with lessons about nature and history.

For most activities all you’ll need by way of instruction is the book. There are a few, however, (such as making medicinal treatments from native plants) where most would want to hunt out some extra info before putting any suggestions into practice. And does the book really tell you how to eat a huhu grub? Absolutely. My son was rummaging hopefully amongst old logs for nearly an hour. Had he found any we would certainly have had a different dinner that night.


SENIOR FICTION

Scorched Bone
Chronicles of Stone

Vincent Ford
(Scholastic, $19.99)

This well researched novel, the first in a trilogy, takes place in the Americas over 10,000 years ago. It follows the journey of twin brother and sister Trei and Souk, along with their friend Crien, to try and help their tribe survive through lean times.

From the very first page, where young hunter Trei stalks a fawn suckling from its mother, Ford pulls the reader into a raw world where humans are keenly aware of their own animal natures and their dependence on the rest of the natural world.

The first few pages set up themes that are developed throughout the book – survival, nourishment, family bonds, and death. Ford doesn’t shy away from gore. Some of it may be upsetting, but it never feels gratuitous.

Ford’s elegant, spare prose rarely falters, and his third person narrative shifts frequently and seamlessly between the perspectives of the two main protagonists and that of a third invisible observer. In this way he skillfully maintains control of the story’s emotional impact.

The book is embellished with descriptions of hunting, gathering, and food storage techniques, adding another layer of interest. While I would place this book in the young adult category, I’m sure it will also appeal to intermediate students.


Juno of Taris
Fleur Beale
(Random House, $18.99)

In this futuristic page-turner, Beale continues the exploration of mind-control that she began with I am not Esther, and poses some big questions. For example, in certain situations, is there a place for mind-control?

The people of Taris live on a Pacific island within a protective bubble that shields them from the environmental and political threats plaguing the rest of Earth.

Every aspect of their lives is controlled by tradition and/or authorities, but central character Juno is not born to conform.

In the first few chapters, Beale leads us to believe this will be a classic ‘chosen one’ story, following Juno as she pursues her destiny. However, as the book progresses, Beale subverts this expectation. Free will elbows out destiny, and Juno’s friends reveal themselves to be more than side-kicks, and take on roles that are just as important as Juno’s in changing the order of things on Taris.

Of all the ideas the story offers, it is this one I personally find most engaging – that saviours and pre-ordained destinies are wishful thinking. Change is brought about by groups of people who take control of their own destinies.

However, the book offers plenty more ideas than that for readers to sink their teeth into.

Monday, December 22, 2008

Kapiti cook-up

Last Thursday my children and I went to a solar cooking get-together with a group of home-schooling friends in Kapiti, hosted by Nikki.

It was lots of fun and somehow we had managed to choose the only day of the week that turned out to be sunny!

I love to see an army of solar cookers all working away together.


Lynda made these ingenious frankfurter cookers (I think they are from recycled Pringles containers?)


We were so hungry by the time the food came out, that we all forgot to take photos. About three quarters of the way through the meal I stopped and managed to get a bit of the wreckage ...



It was a lovely day. I even scored a nice new red cardi, as Free brought along a huge bag of un-needed clothes to share.

It was great to finally get to see Nikki's impressive garden, after reading and hearing so much about it. Maybe Free will have to hold the next solar cook-up so I can have a nosey at hers too. :) (Lynda's gardens I'm familiar with already - and they have been beautiful for as long as I've known her. I still have fond memories of that fresh-off-the-vine grape juice ...)

Tuesday, December 16, 2008

Small honey update

I just got this comment from Pip in Kerikeri, about separating honey from its wax comb. It's so useful that I'll cut and paste it in here, since I know things in the comment section often get missed:

Hi Johanna, we have just removed the frames from our hive. To start with we score the surface of the honeycomb, to open up the comb, with a normal fork. Then we leave it to drip into a bucket overnight. Most of the honey flows out this way and if there is any left we still want then we squeeze it. Enjoy, its so much fun!

Also, I put a basic honey junket recipe up on Wild Concoctions, and will put up some variations soon.

Lastly - a quick plug for Peanutbutterland peanut butter - available through Nature Foods. This is lovingly and labour-intensively made by a guy in Kapiti. (At least I think it's Kapiti. Hopefully someone will correct me if I'm wrong.) And it truly is the best peanut butter ever. It's not just ordinary home-made peanut butter. It's gone through a whole soaking and drying process, and been mixed with coconut oil, so it's way more nutritious and digestible than 'regular' peanut butter.

The reason I mention it in a post about honey is that my son and I have become addicted to having it with honey!

Friday, December 12, 2008

Honey!


We don't have the room to keep bees, but even if we did, and I was prepared to put the time and effort in, I don't think I would. I LOVE the idea of it, but whenever I've read those 'Is Beekeeping For You' articles - there is one sticking point. Beekeepers get stung. (I know, I know, it makes no sense - I've given birth to two children, but I'm scared of the pain of a bee sting.)

Having resigned myself to never producing my own honey, this might be the next best thing - buying complete frames of raw comb honey, and doing my own processing.

You see, Deb and Ian at Nature Foods have just started supplying some delicious locally grown honey from 'Windy Bottom Farm'. If you haven't seen the Nature Foods website, take a look. There are all sorts of interesting, healthy, and yummy foods there. (They may not have put the honey up yet, but just enquire if you're interested.)

Some of the Windy Bottom Farm honey that they stock will be raw, some finely filtered, and some coarsely filtered - depending on what's available at the time.

I've got us some finely filtered manuka honey, some coarsely filtered kamahi honey, and of course that raw frame, which the grower says was 'collected in the Battle Hill area and so will be a mixture of pasture (clover) and bush honey, with probably also a high manuka content.'
It is absolutely oozing with honey, and our entire household has been tasting the drips, and exclaiming over their heavenliness. I have no idea why, but it is so much yummier than 'ordinary' honey.

My son may have nailed it when he said, 'Actually THIS is ordinary honey, and the stuff you buy in containers in a shop isn't. That's why this is yummier.'

Well, wish me luck with my processing. These are the grower's instructions:

The raw honey can be separated from the comb by squeezing the honeycomb in your hands over a collecting vessel (bowl) and the honey will run through your fingers to the bowl and you will be left with a lump of wax in your hand. This is how it's still done in some countries in South America.

If anyone reading this has done it before and has any tips - I'd love to hear them!

The frame weighs about 3kgs. I can't wait to see how much honey and how much wax I get from it. I'm looking forward to the wax almost as much as the honey, and yes, every one will be getting home-made balms for birthday presents during 2009!

Wednesday, December 10, 2008

Worm farm taken

Have found a good home for worm farm 2 now - that was quick!

Anyone want a worm farm?

Until a few days ago, I had never been offered a free worm farm. But over the past week I have been offered - out of the blue - not one, but two, on completely separate occasions by completely unrelated friends.

I guess it's the season for it?

I had already accepted the first one, when the second offer came in. So if anyone would like it - and could pick it up from a very nice person in Island Bay - drop me a line at johanna dot knox at gmail.com - and I will put you in touch!

Monday, December 8, 2008

Transition Towners in World Sweet World

Also in the latest issue of World Sweet World is an article I wrote about the Transition Towns (TT) movement in New Zealand. It contains micro-interviews with a small selection of TT members from around the country.

Most of them have their own personal websites and blogs:

James Samuel - NZ's national TT co-ordinator - lives on Waiheke Island. His blog is Yesterday's Future.

Deirdre Kent is an amazing woman and a long-time sustainability activist with particular expertise in alternative currencies. Her blog, which focuses on her book Healthy Money Healthy Planet, is Local Currencies.

Hirini Reedy is a compelling voice and has his website here.

Kazel Cass is a young mum who co-ordinates the Opotiki TT group. She makes use of the blog facility on the national TT website here.

Rimu Atkinson co-ordinates my local TT group (Wellington South). When I'm out I often see him whizzing past on his electric scooter. His TT blog is here. He also has another blog which I don't think you will understand a word of unless you are a computer geek. :)

Nikki
is a member of TT in Kapiti, and I'm always linking to her blog for many and varied reasons. :) But here she is again - at A Satisfying Journey Towards Simplicity.

Saturday, December 6, 2008

Summer World Sweet World

It's out! This lovely magazine has made it to Issue 4, and thus through one whole year - with ever increasing distribution figures.

As usual, WSW is full of brilliant, creative ideas - including a scheme for Carbon Action Brownie Badges

I have an article in there on using wild blackberries. Since it was mid-spring when I wrote it, I had to trial the recipes using bought, packaged, frozen ones. They were nice, but had seeds the size of pebbles! And they were 'Packed from New Zealand and/or imported ingredients' - so they were undoubtedly injected with melamine, painted with lead paint, and treated with formaldehyde.

But at least they were 'Supervised and Approved as Kosher'.

I can't wait for the true blackberry season to arrive. Shouldn't be long. The blackberry bushes near our house already have some flowers ...

Thursday, December 4, 2008

Food illustrated

Sarah, from my writing group, is a renaissance woman. Seriously. Not only is she a writer, but an illustrator, a designer, a musician, a crafter, a gardener and a cook. (And I'm bound to have missed something.)

Anyhow, she has a new blog - Garden Kitchen - where she cooks delicious (and eco-friendly) dishes and then draws them. It's beautiful!

Wednesday, December 3, 2008

For sourdough fans



I've been rummaging through cookbooks that used to be my grandmother's, and among the treasures is Any one Can Bake - a 1929 promotional publication from 'the Educational Department of the ROYAL BAKING POWDER CO.'

You might get a laugh from their version of the origin of leavened bread - from a longer article entitled, 'The Evolution of Baking Powder'.

The Royal Baking Powder Co tells us ...

Yeast came first
Very early in written history we come upon mention of both 'leavened' and 'unleavened' bread, so the actual origin of raised bread is obscure. Some prehistoric matron, perhaps, was not too careful about washing out the vessel in which she mixed the grain and water for her baking. A stray yeast cell lodged in the scrapings and developed in the next moist mixing so that the loaf grew astonishingly. It was porous and softer than her ordinary loaves.

She tasted this unusual mass - and found it good. She added a bit of the magic dough to her fresh mixture in the hope that it would impart its characteristics to the new loaves - and of course it did.

Thus began the leavening of grain mixtures, and for generations yeast in some form or another was the only leavening agent known.



What can I say? Let's all pay homage to that prehistoric slattern whose naughty lapse in hygiene turned out to be a blessing for us all. And thank heavens that a single yeast cell just happened to come along at the right time! :P