Te Whakapono o Tūmanako - Day 30
The Faith of Tūmanako
In a small village nestled between the mountains of Aotearoa and the vast ocean, lived a young Māori man named Tūmanako. His name meant “hope,” and his kuia (grandmother) often reminded him, “Tūmanako, e moko, your name carries a promise to the world. You must learn to walk the tides of life with grace.”
One summer morning, Tūmanako’s world was upturned. A fierce storm rolled in from the sea, its winds howling like angry taniwha. His whānau’s (family’s) marae was badly damaged, and the crops they relied on were swept away. Despair gripped the village. Many cried to Tangaroa, the god of the sea, asking why such calamity had befallen them.
Tūmanako, too, felt the sting of loss. “Why, Kuia?” he asked his grandmother. “Why does life bring so much suffering?”
His kuia sat beside him, her face weathered with years of wisdom. She handed him a tī kouka (cabbage tree) leaf. “Take this, moko. Bend it.”
Tūmanako did as he was told. The leaf bent but did not break.
“Now, hold it tighter and twist it harder,” she said.
He twisted until the leaf sprung back and slapped his hand, leaving a sting. His kuia smiled gently. “This leaf is like life. It bends under the weight of the wind but refuses to break. Yet when we fight against it, we feel pain.”
Tūmanako listened but wasn’t sure he understood. His kuia continued, “Life is a cycle, moko, just like the seasons. There will be days of sunshine and warmth, and days when the rain soaks the earth. Both are needed for growth. To fight against the storm is to forget the blessings it will bring in its wake.”
In the following weeks, Tūmanako began to embrace his kuia’s wisdom. Instead of mourning the storm, he worked with the village to repair the marae. They sang waiata (songs) of strength and unity as they planted new crops. Tūmanako noticed the soil, enriched by the storm’s floodwaters, yielded more bountiful kumara than before.
Years later, Tūmanako became a respected rangatira (leader). When challenges arose, he would remind his people of the tī kouka leaf. “We are like this leaf,” he would say, holding it high. “Life’s storms will come, but we will bend, not break. Let us move with the winds, not against them.”
The people of the village came to cherish this teaching. They learned to greet hardships with calm hearts and open minds, trusting that every storm would eventually bring new growth.
And so, the wisdom of Tūmanako and his kuia lived on, teaching the generations that to accept life’s ups and downs with equanimity is to find inner peace and wisdom.
The moral of the story is:
Resilience comes from embracing life’s challenges with acceptance and grace. Just as the storm nourishes the earth, adversity can lead to growth and wisdom when met with an open heart.
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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83.3% Same!
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16.7% 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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