July 10, 2024 • 38 mins
Rowena Duncum talks to Chris Russell, Jim van der Poel, Chetan Pangam, Andrew Gibson, and Chloe Jones.
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Catch all the latest from the land. It's the Country
Podcast with Jamie mckaye. Thanks to Fred you're specialist in
John Dear construction equipment.
Speaker 2 (00:17):
We were.
Speaker 3 (00:39):
A very good afternoon, New Zealand.
Speaker 4 (00:42):
Welcome into the Country. My name is Rowena Duncan and
for Jamie McKay, and of course you'll all be able
to guess exactly where he is. A very important course
to be attended to today. He's made his way down
to Riversdale just for the day. I think something about
a farmer's golfing tournament there. He was trying all the
line under the sun to try and justify it to me,
(01:02):
but no it wanted to be part of it. I
think he's actually one of the sponsors to be fair.
So he's handed me the reins for the day and
really looking forward to it. We've got a great lineup
today heading across the ditch very shortly. Need to catch
up with Chris Russell, our Australian correspondent pretty early on
in the lineup. Bit of young Years there, sorry by
Dragon obviously. The FMG Young Farmer of the Year contest
(01:26):
kicks off today and the Mighty tron YEP Claudlands Arenda
there in Hamilton, So we're going to be catching up
with Chloe Jones, New Zealand Young Farmer's Chair before the
end of the hour. I think she's on the ground
there to tell us all we need to know exactly
what is happening, So she will be wrapping the country
for us just before one o'clock between now and me.
(01:48):
And we're also going to be catching up with Cheat
and Pangham. Yep, he is a beef and Lamb New
Zealand Ambassador chef. He's also the executive chef at one
eighty restaurant in Wellington, and he was the chef who
prepared the meal for us at the New Zealand Primary
Industry Summit and Wellington not that long ago. Honestly, all
the entrees were out on the table that's tables of ten.
(02:09):
Jamie mckaye and I were sitting at a table separated
from the rest of the MZ meeting.
Speaker 3 (02:14):
They were all on the table.
Speaker 4 (02:15):
Beside us, but in a table set for ten, we
only had eight people at our table. Jamie and I loved.
Speaker 3 (02:22):
The entree so much.
Speaker 4 (02:23):
He looked at the two that was spare and he's
like roh Let's split one of these, so we grabbed
another entree and then the same thing for the dinner.
There were meals going round so we could try everything
but cheat him. He looked at Jamie McKay he was
walking past us. Jamie said, look, we need him on
the show. So I've managed to nab him today. Jim
van der Pol will be joining us as well. Darien
(02:43):
z Cheer. We've got our monthly limestock update with Andrew
Gibson out of PGG right since Tadanaki of us. But
first of all, let's head across the ditch and over
to Australia, catching up with my favorite, the Australian Correspondent.
Let's be honest, he is our only Australian correspondent, Chris
(03:04):
and Russell joining us.
Speaker 3 (03:05):
Good afternoon, Chris, good a row.
Speaker 2 (03:08):
How are you going very well?
Speaker 3 (03:09):
Thank you, great to be chatting with you.
Speaker 4 (03:11):
I understand you're off on a bit of a trip
around Australia at the moment.
Speaker 2 (03:15):
Yes, we're doing our annual caravan. Jawnt to get up
into the warm North. Average temperature up here around twenty
five degrees up to thirty during the day. Nighttime, sometimes
it gets as cold as sixteen. I talked to my
friends in Sydney and they're they're down to twelve, down
to zero, so I'm quite happy to be up here.
Speaker 3 (03:33):
Yeah.
Speaker 4 (03:33):
I was in Dunedin last weekend a couple of frosts
to start the day, so yeah, definitely a big difference
here in New Zealand between the North and the South
as well.
Speaker 3 (03:42):
Hey, I understand Australia.
Speaker 5 (03:44):
Now.
Speaker 4 (03:44):
I didn't think you would import a lot of butter
over there, Chris, but you're importing a lot more than
you and I realize I.
Speaker 2 (03:52):
Didn't think we imported butter. I thought we didn't import
any dairy products. But you know we're The prop for
me is our deer industry is shrunk to probably half
what it was over twenty years ago, and there's now
forty seven and a half thousand tons of butter brought
in last year, mostly from New Zealand. And of course
(04:14):
global prices for this is a record high. They're up
around ten and a half thousand Australian dollars a ton.
But yet the farmers are being offered opening prices that
are lower than last year. So if I'm saying, why
can we have a bit of that action you keep
your whole milk. Well we'll we'll do our butter and
get ten and a half thousand dollars a ton, thank
you very much. But yes, it's amazing we are importing
(04:36):
and everyone is warning that the supermarket price for butter
here is going to go sky high as all these
extra prices from the imported butter comes online rate.
Speaker 4 (04:44):
And look, hey, as much butter as you're willing to take,
we are more than happy to provide.
Speaker 3 (04:49):
Chris.
Speaker 2 (04:50):
Well, you're very generous like that, I know, ro and
I'm sure that the farmers would be very upset if
we took up your kind offer. But you know it
is quite extraordin though that the price. There's such a
disparity in the opening price for the farmers and the
price that we're paying for imported butter. It's happened in
so many things over here. We sell our gas overseas
(05:11):
and we buy it back at twice the price we
sold them for, and all that sort of thing.
Speaker 4 (05:15):
Makes no sense. But yeah, is definitely where it's at
and dairy at the moment. Hey, I think I need
to come over to Australia, Chris, because your researchers are
calling for something. Look, I'm more than happy to help
them provide along with the exported butter. They want a
ten thousand feral pegs ears to help with their research
(05:35):
into the piece. Look, I can come over and help
you kill pegs.
Speaker 2 (05:39):
Well, I think that this is they're trying to do
exactly that. They're trying to encourage people to get out
and do some more shooting of pigs. They're an absolute
pest here. They estimate it's about one hundred million dollars
worth of damage every year. And you talk to us
cane farmers up here, they can write right off five
hundred acres of cain, no problem at all, and that's
(06:03):
surrounded fifty thousand dollars worth of income down right out
the window. So the problem is pigs are because as
they're one of the most invasive species, they need to
find out more about them to see if they can
come up with some more biological controls of these pigs. Now,
I must say up here, the most innovative control method
I've heard of for pigs is up in the Dane
(06:23):
tree forest where they can't use baits because the castlewerries
will eat the baits and they'll get killed. They can't
use shooting because it's a national park. So it's a
bloke up there and call himself mister Piggy, and he's
developed a method of taking a small piece of jellyg Knight,
wrapping a very hard casing of like plaster of Paris
around it. But when the castlewerries pick it up with
their beaks, they won't crack it. But when the pigs
(06:45):
pick it up, they will bust it. And when they do,
the detonator blows it and blows their heads off, and
you hear all these little booms going on all night
in the National Park when you're staying nearby. Very innovative.
Speaker 3 (06:56):
I thought, oh, fantastic.
Speaker 4 (06:57):
Look I think I need to come and check this
out as well. What a brilliant solution working with the
limitations around you. Fantastic, Hey log Just finally, Chris, congratulations
to your Wallabies notching up a when.
Speaker 2 (07:11):
Well, I think you know your ex Yew Zealand coach
has been a breath of fresh air. Joe Schmidt.
Speaker 3 (07:17):
I think the game you're welcome.
Speaker 2 (07:19):
Yeah, well you know they know you're a good training
ground for us, and we've also got a number of
new debititim seven In fact, and one of them in particular,
I've been following his career with interest, and that's Tom Lioner,
the son of Michael Lyoner. Mentioned it to Jamie last week.
You know, a tremendous young fellow and it's great to
see him doing well, getting a run on and setting
(07:41):
up the last try with Tim Wright to act which
actually took them over the line to twenty five sixteen.
His brother, Lewis Liner, also plays in the National rugby
but plays for it. Chose to play for Italy because
his mother is Italian. Michael married an Italian lady, so
you know, it's great to watch these dinner sies carry
on the line of one of my all time favorites
(08:01):
right up there with Jeff Wilson on you in your team,
and great to see his son carrying on in the
same tradition.
Speaker 3 (08:07):
I actually had the pleasure of interviewing Jeff Wilson on
Friday night ahead of the Test. Had a wee bit of.
Speaker 4 (08:12):
A panel discussion at Forsyth bar Stadium. Jeff Wilson Ben Smith,
who were my two former All Blacks, and in the audience,
Chris was won by the name of a former coach
by the name of Sir Graham Henry. So it was fantastic.
At one point in the night said, look, you know,
if anyone is going to understand the pressure that Scott
Robertson is on. He had his first Test match that
(08:35):
he coached against England in Dunedin was Sir Graham Henry.
So we got him up on stage and I tell
you what, put a microphone in that man's hand.
Speaker 3 (08:43):
He just held court for the rest of the evening.
My job was easy.
Speaker 2 (08:47):
Oh that sounds great. Well. I remember at dinner I
tended with Jamie for the Highlanders down in Southland and
I got the pleasure of sitting between Jeff Wilson and
Tane Randall. Oh wow, now, tayme Randall. I didn't find
a great conversation, thank you, funny be until I mentioned
that George Gregan tackle which took him out and stop
(09:08):
that try, I think in nineteen ninety one, at which
point he said, if you want any more conversation with me, Chris,
don't talk about that again. We had an amazing conversation.
He's definitely one of my heroes and I've got a
picture of that tackle up on my wall in the
pool room to remember. With glory one of the few times.
But fantastic, fantastic guy, and you've always got fantastic players there.
Speaker 4 (09:32):
Went straight to the pool room. Chris Hey, Chris Russell,
our Australian corresponded, all the beast for the Wallabies again
this weekend and look, hey, you just keep taking as
much of that Ki We better as possible.
Speaker 2 (09:43):
Well do our best for you.
Speaker 3 (09:45):
Thanks so much mate, No worries.
Speaker 4 (09:48):
Is sixteen and coming up seventeen after twelve you are
with the country. You can reach us on five double
O nine. I'll try and work out how to open
the text line from up here in Duneda. Andy McDon
all pushing the buttons to take the show to air.
Thank you, Andy, And we've got Michelle online and denied
and joining us for Rural News and sports news very
shortly but up next obviously a lot happening in the
(10:12):
world of dairy today. We've got the sin Lay vote
coming this AFTERNN. Michelle's got more on that in Rural News.
We've got a bit of a lover and though amongst
some of our organizations including Darien zed with the Labor Party,
and a bit of an update on all things genetic
Jim vander Pold out of darien Z joining us next
before the end of the hour your chance to win
one of the most delicious meals I think in New
(10:33):
Zealand cuisine as it stands. Today we'll find out more
about livestock and get an update on the ground from
the FMG Young Farmer of the Year contest. All to
do before one o'clock here on the country.
Speaker 1 (10:51):
Like Jesus, buddy journal, thank you, imagine.
Speaker 4 (10:59):
Welcome to the contrary, Rowena Duncan and for Jamie mackay
joining me is someone who I describe as the nicest
man in darien Z chair Jim van der Pold, Good afternoon,
Good Rowen.
Speaker 6 (11:10):
It's or it is a nice in Thanks you very much.
Speaker 4 (11:12):
Well you are the only one who usually texts me
every time you see me on the radio on the
television talking dairy.
Speaker 6 (11:18):
Will you do such a great job?
Speaker 3 (11:20):
Oh, thank you, I'll pay you later. Hey.
Speaker 4 (11:22):
An independent Working Group has completed its work into evaluating
the New zealandery sector's genetic improvement progress. Its findings have
been described as groundbreaking, which is not something you often
hear with independent working group reports. Look Jim back to
the beginning though, why was the report commissioned?
Speaker 6 (11:41):
Damian Zed commission the independent Working Group last notevenbar because
we were concerned around whether or not New Zealand was
making the genetic gain it should or could. Well, when
we've been smart against some of the gains that other
competing countries were making, we could see that they were
making a lot better genet gains and we were in
New Zealand, you know, and making sure we make really
(12:03):
good genetic gains feeds into our productivity, it feeds into
our international competitiveness, and it feeds into our sustainability going forward.
So it's really important that we get it right. And
so we were concerned about the fact that we know
all the stats showed we weren't making the games we
should or could, and so we commissioned the independent report
to try and have a good look at that and
(12:25):
see what they could find.
Speaker 4 (12:26):
Yeah, well, I guess New Zealand farmers are used to
being the best. We like being the best, and we'd
quite like to stay being the best.
Speaker 3 (12:32):
So what did this report show?
Speaker 6 (12:34):
Jim, Well, first, we're in to your point. It's important
we do stay up there because we export you know,
ninety between ninety ninety five percent of all of our produce,
So we have to be internecally competitive. We have to
make the genetic gains that we can or need to
to actually help maintain that position, because otherwise it just
makes us less competitive going forward, which is not a
(12:56):
sustainable possession to be. So it's really important that we do.
And the other thing to remember is that, you know,
we have a unique type of cow that fits our
grazing system. So it's not as if we can go
elsewhere in the world and find the genetics we need.
We have to breed them here, and so it's important
we've got the system right.
Speaker 3 (13:13):
Yeah.
Speaker 4 (13:13):
Absolutely, And especially when we're at the far end of
the world and we're trying to compete with people who
are much closer to their markets than we are, we
need every advantage we can. Sorry, what did the report show,
like what is going to be tangible for farmers moving forward?
Speaker 6 (13:30):
Well, what it showed is that firstly, there's been very
very slow take up of genetic progress and genomics, you know,
like with the genomics compared to other countries. And you
remember when they were first introduced, there was a couple
of false starts, you know, when balls were sort of
promoted where they didn't have the data behind them to
support their genomic evaluations, and farmers lost confidence in that,
(13:52):
you know. And also there are a number of databases
out there, you know, each of the entities has its
own database, so there are often three different bidays use
presented to farmers. So that's very confusing, you know for
farmers too to know what's right and what's not. Those
a couple of the key factors so that the independent
win groups identified that we need to address as an
(14:12):
industry to actually make sure we make the game. So
it's about making sure there's one version of the truth,
make sure that the information that's fed into the genomics
is as high quality as it can be so farmers
have confidence in the outcomes that come from that. And
make sure the national breeding objectives are clear too, so
we know exactly what type of animal we need to
(14:33):
breed going forward, and that that's done in a collaborative
and an independent way to some degree.
Speaker 4 (14:39):
So now moving forward from here, Jim, do you all
get around the table, bury the hatchet and agree to
work together. Are we going to see a bipartisan approach
from all the different parties?
Speaker 6 (14:49):
Well, when the independent winding groups sort of went through
their process. They got some independent advice, but they're all
consulted with everybody who was involved in breeding. That's some farmers,
that's a companies that stealing in z or njed al,
that's bull breeders. They engage far and wide. So now
it's important that we also make sure as a clique
that we work out how we make sure that those
(15:12):
recommendations are implemented. And I do have to say awena,
like a thirty days, but good signs are very good.
So there seems a very very strong willingness from all
the partners, all the parties sorry, to come together to
try and make sure we are delivering absolutely the best
genetic outcomes for farmers, so that the farmers have got
the best genetics and genomics that they can get.
Speaker 4 (15:32):
That's really reassuring because so much, as we've mentioned, does
at stay here. Jim Hey just finally, speaking of bipartisan approaches,
I understand a few of the agricultural organizations a meeting
with the Labor Party today.
Speaker 6 (15:47):
Yes, we are, you know, and I think it's as
we've seen in the past, you know, like we're working
with the existing government. Of course, making sure that we
put in regulations that a farmer friendly, regulations that make sense,
that are practical, And what we want to do is
try and make sure that wherever we can, we get
bipartisan the support for those so we're not lurching every
time there's an election or every time they become political issues.
(16:09):
So support for us to understand with the labor and
I think maybe the Labor Party has come out and
see what they realize I've got it wrong with farmers
in the past, and they're quite keen to reset that.
So we're keen to sort of work with them to say, well,
what does that look like going forward? How can we
make sure that the next time there is a change
of government or there is or we can get support
(16:29):
for what we think are rational and logical policies going forward.
And so we're incentivized on behalf of farmers to try
and achieve that.
Speaker 4 (16:36):
Ena Well, good luck with that, Jim vander Polt. I
understand you who've still got a couple of months and
the role is chair. When is it that you finish
up and hand over the reins to Tracy Brown?
Speaker 6 (16:46):
So I finish up at the AGM which is on
October the twenty second arena, and I've announced early so
that firstly we can make sure that you know good farmers,
and I encourage farmers who have already shown leadership capability
to think about putting the name forward because Darians is
a really critical organization within the industry, and the industry
is very important of gairy farmers but also very important
(17:08):
for New Zealand and for me. We're in it was
a good time to think about going. You've we established
our relation with a new government, got a new CE
and place, a new strategy. That kind of feels to
me like the right time to let the next generation
take it forward from here.
Speaker 4 (17:22):
Well, all the best, Jim. I hope you enjoy those
last couple of months in the role. You've given so
much to deary. It's good that you're leaving on your
terms and get to end on a high.
Speaker 3 (17:31):
Yeah.
Speaker 6 (17:31):
Well, thank thanks for that, Erena, and it's important for
me that this whole transition has done really well. There's
a few key things like this independent working group that
if we can get that sort of BEATA down or
well underway before I leave, that works great too. Say
thank you, thank you Allena.
Speaker 3 (17:45):
Thanks for thanks Jim.
Speaker 4 (17:47):
It is twenty seven after twelve. Coming up twenty eight
after twelve, Rural news and sports news, the latest and
what is happening around sin Lay coming up for you
very shortly with Michelle Watt. Ad McDonald has got sports
news for us as well. But honestly, I had some
of the most delicious beef, most delicious lamb and most
delicious venison thanks to Silver Fair and Farms that I
(18:10):
have ever had at the New Zealand Primary Industries Gala Dinner.
The man responsible for creating these masterpieces is up next,
just talking about his journey from India to New Zealand,
what it's like to make to work with some of
the best meat in the world, Cheat and Pangham up
next here on the Country, will we are off to
(18:43):
Wellington Here on the Country now joining me is executive
chef at one eighty Restaurant. He's also a Beef and
Lamb Ambassador and he's the man that stole the show
at the.
Speaker 3 (18:52):
New Zealand Primary Industry Awards Garla Dinner.
Speaker 4 (18:55):
Amazing Entree, Amazing mans cooking with New Zealand beef and lamb,
wetteress and thrown and there as well his name is
Cheat and Pangham and Cheating.
Speaker 3 (19:03):
Good afternoon, welcome to the country.
Speaker 7 (19:06):
Good after Rona, thank you so much.
Speaker 4 (19:08):
The pleasure is mine. And look, I accosted you clearly
in the restaurant the other night. Jamie and I. You
had us at the first mouthful, He's like, I've got
to get that man on the show. What you cooked,
what you prepared was absolutely amazing.
Speaker 7 (19:21):
Thank you, Thank you so much. It was a great
event to be part of and I was very honored
and privileged to be in order to come and cook
at the event. Again. The meat that I got to
use was just yeah, truly amazing from silver Fern Farms. Yeah,
we hopefully pulled it off.
Speaker 4 (19:39):
You absolutely did. I got the beef and it just
melted in my mouth. Cheating note, tell me about your
road to becoming a Beef and Lamb ambassador chef here
in New Zealand. Where did your cooking journey begin?
Speaker 2 (19:51):
So?
Speaker 7 (19:51):
I started, as is a lot of my younger chef
back in the day, I used that quite a bit.
So I started back in the nineties, ninety ninety six
to be precise, in India. I studied in Bangalore Culinary School,
moved to New Zealand a bit later on, but worked
in India for a few years before I moved here.
Speaker 4 (20:10):
So where does New Zealand mate fit in the scheme
of things an Indian cuisine?
Speaker 7 (20:15):
Meat is a huge part in Indian cuisine, even though
majority of Indians are vegetarians, but there's a huge sector.
When I say majority, and when I say huge, if
you look at the population of India, it is very huge.
So even if it is twenty thirty percent of people
(20:38):
that would eat meat, probably more than that that still
would be quite a few million people. So red meat
in general is mainly lamb. When I was working in India,
in some five star hotels New Zealand Lamb used to
sit in the sort of top three most expensive items
(20:58):
on the menu. There would be beef from the US
New Zealand Lamb and I think it was sammon from Norway.
So that was sort of how well it was sitting
on all iron menus from a very long time.
Speaker 4 (21:15):
So how do you feel about now working with New
Zealand Lamb in New Zealand and being a Beef and
Lamb New Zealand ambassador.
Speaker 7 (21:23):
Privileged honored? Sometimes I'm lost for words when I get
asked these questions. It's been one of my dreams, one
of my sort of goals, to become an ambassador, a
beef and lamb ambassador, and it has been on my
bucket list, and especially looking at some of the ships
that that have been before me that are still currently
(21:45):
platinum ambassadors and stuff, and just the abundance of meat
that's available that is so amazing in New Zealand. The
things that you get to do, you get to meet
a lot of suppliers, farmers, very grateful for the opportunity.
Speaker 4 (21:59):
I was particularly excited to meet the Indian High Commissioner
to New Zealand, who are excellencing Nati Bushan, who was
part of the Primary industry's summit. I loved her comment,
particularly about the Indian Parliament taking New Zealand wool and
using that in their carpets. Would love to say that
here in New Zealand and all of our government buildings.
Speaker 7 (22:17):
Yes, that's right. Yeah, I mean again, there's a huge
amount of smaller industries that are already supplying a lot
of things across in India. It's very huge because New
Zealand sits in that very premium market. Also, it's always
considered in India is a very sustainable environment, good for
the environment, sustainable all of the practices that happen in
(22:39):
New Zealand, not just with a particular industry but overall.
When you look at it, it is amazing to see
how they perceive New Zealand in India because I still
have a lot of friends that work in India that
have businesses and New Zealand still to this day, it's
very much. Yeah, I can almost stay on a pedestal
(23:01):
for how you know, how well we do with our
produce here.
Speaker 4 (23:05):
That's fantastic, Chijan. I've got to ask your signature dish
is a beef Wellington. You've cooked over eighty thousand of these.
How does a share who first worked with New Zealand
lamb end up creating a bif signature dish.
Speaker 7 (23:21):
I have in Wellington. One of my first channel managers
can he'd asked me what do we want to be
known by? Like you know he had a saying. We
used to say, we need a dish to hang our
sort of hat. On little bit of research, what is
Wellington known for? Is there a beef Wellington in Wellington?
(23:41):
And that's sort of how it sort of started way
back and then I did a few variations, few versions
of them, and it was one of those things that
just I guess was meant to happen. We haven't really
changed a lot with what we put in our Beef
Wellington and how we make it. As such, presentations change,
(24:03):
seasonal vegetables that go with this change. We even have
quite a few guests that come to a restaurant that
are eaten a Wellington for over ten years that still
keep coming back. It's like either for a birthday or
an anniversary or something like that. They always back for that,
and that is probably how that dish ended up staying.
Of course, I have a lot of other dishes as well.
(24:24):
I have a lamb dish, this desserts, the salmon, there's
other stuff. But then, yeah, the Beef Wellington just ended
up and a lot of people for some reason started thinking,
especially a lot of people not from Wellington or New Zealand,
just thought that it was a dish that we invented
in Wellington because it was called the Beef Wellington and
I had to explain them the whole story of a factually, yeah,
(24:47):
not something that was invented here, but yeah, we will
take it.
Speaker 3 (24:50):
Absolutely, you'll take it indeed.
Speaker 4 (24:53):
Look, Chandon, you've got an absolute trait for listeners to
the country today. You've got a couple of your incredible
signature day Beef Wellington's to give away at one eighty
restaurant in Wellington.
Speaker 7 (25:04):
Yes, as you said, it's a signature dish. We pride
ourselves in how we make them and we have been
proud of it for a number of years. And then
we'd like a couple of your bustiners to come in
and try if you haven't.
Speaker 4 (25:19):
Tried, fantastic well if you want to get in the
drawer to win a Beef Wellington from one eighty restaurant
in Wellington, Cooked and Buy, Chef, Cheat and Pangham. Look,
you need to get yourself to Wellington. We're not going
to fork out for flights or anything like that, but
flick us a text. Just text to Beef to five
double O nine, include your name and any other information
(25:40):
you want to include. Beef to five double O nine
will get you and the drawer to win one of
those amazing Beef Wellington's, Cheat and Pangam, Beef and Lamb
Ambassador Chef Executive Chef at one eighty restaurant. Really appreciate
your time on the country today, your generosity would that
giveaway and more than anything, really appreciated your venicson Capaccio
at the New Zealand Primary Industry's Summit Awards dinner.
Speaker 3 (26:02):
Thanks so much for your time on the country today.
Speaker 7 (26:05):
No, thank you so much for Reno. It was a pleasure, thank.
Speaker 3 (26:07):
You, Oh my pleasure.
Speaker 4 (26:09):
Now Michelle Watt is going to be the one drawing
that I've managed to lock myself out of the text machine.
I honestly my talent nos no bounds. So Michelle will
pick a couple of winners after one o'clock. She's in
next with the latest in rural news. Andy McDonald bringing
you sports news. Of course, scott raiser Robertson has announced
his team to face England in the Second Test this weekend.
(26:31):
The latest on that. Before the end of the hour,
we look at livestock and the FMG Young Farmer of
the Year contest kicking off in Hamilton today.
Speaker 3 (26:47):
And I'm just back. It is nineteen away from one.
You are web the country. Oh my goodness.
Speaker 4 (26:55):
Apparently the text line is going a little bit crazy.
Michelle what exec producer joining me from Duneda and Michelle,
I can't see anything, so I'm having to take your
word for it.
Speaker 8 (27:05):
I can't even keep up with it at the moment
wrote it is flying through it. Luckily you warned me.
I wouldn't have known what was going on when I
suddenly saw all these like texts coming through saying beef.
Speaker 3 (27:14):
Oh my gosh, I want to enter this as well.
Speaker 4 (27:16):
Look, if you want to win Chef Cheat and Pagham's
amazing beef Wellington over eighty thousand of these.
Speaker 3 (27:22):
He's cooked.
Speaker 4 (27:23):
You've just got to get yourself to Wellington. But text
beef to five double O nine. As I say, Michelle's
going to draw that after one o'clock. But first of all, Michelle,
you've got for us the latest and rural news, A.
Speaker 1 (27:34):
Good country's rural news with lawn Master helping you musty
your lawns for over seventy five years. Visit steel Fort
dot cot on Zen for your local stock gust.
Speaker 8 (27:45):
Probably one of the biggest stories today other than the
Young Farmer's grand final happening. Aterum Milk, which owns just
under twenty percent of Sinlay Milk, will place its vote
today in favor of one hundred and thirty million dollar
loan to the cash strat dairy pre Sessa. Sinlay's shareholders
decided this afternoon whether to accept the lifeline from a
(28:05):
Chinese shareholder, four days before it's debt deadline. Without it,
our third largest dairy processor will likely collapse. The propriors
Louren comes from Bright Dairy International Investment Limited, a related
company of Bright Dairy Holding, who have a thirty nine
percent Sinlay shareholder. It can't Bright Dairy can't vote in
the proposal under the nz X rules. And that's Rural News.
Speaker 3 (28:28):
Thanks so much, Michelle.
Speaker 4 (28:29):
Yeah, an interesting one there because even if they accept
the loan, now what happens with the next couple of loans.
We're going to be following this one. I'm going to
be updating Heather Dupla c Ellen on that one on
News to except Drive tonight.
Speaker 1 (28:41):
Right.
Speaker 3 (28:41):
That is your rural news. Has Andy McDonald was sport.
Speaker 1 (28:45):
Sport with the Avco KIW to the Bone since nineteen
oh four.
Speaker 3 (28:49):
Yes, thanks Roe.
Speaker 9 (28:50):
And in sport, the Orblacks have made just one change
to the starting fifteen for Saturday's second Test against England
at Eden Park. Halfback Finlay Christy will take over from
the injured t J. Pernaro in the number nine jersey,
with Cortez A Latimer set for his debut off the
bench in the Ford sammerpennifeneaw has been cleared to play
and will start at blind side flanker. New Zealand boxing
(29:13):
pro David Nika is embracing the risk of putting his
unbeaten record on the line. The twenty eight year old
Cruise Awake confronts wil Class Australian Blake Caparello in Auckland
this September. Nika says the tough fight is a chance
to go next level. And finally, Ben Olders thrilled his
new French football club Sntetienne has immediately cleared him for
(29:34):
Olympic duties and has faith the league on outfit will
encourage his international career to blossom. That sport.
Speaker 3 (29:41):
Thanks Ante.
Speaker 4 (29:42):
Honestly, I think I can hear the chairs from the
king Country Courtiers Ransom unnamed in that first twenty three.
Speaker 3 (29:49):
I've born on.
Speaker 4 (29:50):
A farm down there, good Heartland, looking forward to this
fantastic to see right, that is your wrong news and
your sports news.
Speaker 3 (29:58):
Up next, We're going to head two.
Speaker 4 (30:00):
Naky the mighty Taranaki, get an update on all things livestock,
and then we are off to Claudland's before the end
of the hour find out how things have started and
the FMG Young Farmer of the Year contest. All right,
(30:22):
taking a month, we look at the livestock market here
on the country. Joining me is Andrew Gibson PGG. Right
since Tartanaki Livestock Manager.
Speaker 3 (30:29):
Good afternoon, afternoon, Rowena, How are you very well? Thank you?
How are things going in God's own farming land there?
Speaker 10 (30:36):
No, we're going real good here. It's been a beautiful
start to the winter for us here in Taranaki. The
days are beautiful, the morning's are cold, the grass or growing.
No one's made any mud. Most of the guys are
underway car having most gods have got a few in
the sheds. So yeah, it's been a beautiful start to winter.
Speaker 4 (30:54):
I've just been hosting the muster Our Farming Show in
south and for the first three days of this week
it's the complete opposite down there. Andrew, extremely weird, but
thankfully no one's about to carve anytime soon. They've still
got another week or so, a couple of weeks up
their sleeve.
Speaker 10 (31:10):
Yeah, well we weird. We're dry actually the south of
the mountain. Those boys they got hit pretty hard with
it with the dry early on in the summer and
they haven't probably had any moisture, significant moisture to get
them going. But like I said, there's no damage in
the cows going through the winter breaks and the grass
is just coming back really good. So it's going to
set us up pretty well for a perfect spring. I
(31:32):
hope you.
Speaker 4 (31:33):
Had the Tadannaked Cattle Fear in Stratford yesterday.
Speaker 3 (31:36):
How did that go? It's always a great occasion.
Speaker 10 (31:39):
Yeah, a good monthly sail there is just through the roof,
you know, Like we had a really top lineup from
the foresythe family. They had some pure bred Angus steers
and hefers in there, sort of the four fifties to
five hundred kilos, and I think over the one hundred
cattle they sold the I think they made about just
three dollars ninety five a kilo over the one hundred cat,
(32:00):
which is just amazing money. But you know, top stuff
to them through the presentation of the cattle was just
was awesome and really sought after, and a few of
the boys had traveled up from Downfielding Way to have
a crack. But yeah, it's good to see the you know,
the market strong. There is a shortage of cattle out
there and hopefully that feeds into the the car sales
(32:20):
as we start in next week.
Speaker 4 (32:21):
Speaking of Fielding though, I always used to love going
to the Fielding sale.
Speaker 3 (32:25):
Yeah, there's something pretty special about them. How was their
most recent sale?
Speaker 10 (32:30):
Yeah, the Fielding so last week down there they had
the mountive numbers. There's been a few awesome photos of
the trucks lined up by sides of the street and
just about shut Fielding down. But the cheap markets on
the move there afraction, So that's good for those guys.
They've hung on to them along, you know, a fair
while now, so hopefully they start getting a little bit
more return in the pocket in which they need. But
(32:51):
yeh know, it looked at the store market and beef
is really really strong, and I think it'll continue right
through the September October, if not right the whole year.
Speaker 4 (33:00):
Now, what are you seeing outside of the sales? What
prices are you saying? Maybe for work sales?
Speaker 10 (33:07):
Yeah, obviously short of cattle as well, which is feeding
into the saleyard pricing, the flying the man is a
bit of competition with various works buyers ripping in and
trying to get prime cattle and cold cows at the
sale yards, which is obviously just pushing that price up.
So you know, like anything, man, it's applying the man
if you put them in the right place, and you're
(33:29):
going to get rewarded. And some people they believe that's
direct to the processing plants, and some people, you know,
a dead set keen on send into the sale and
everyone's got their preference. But at the moment, I'd say
that the sale yard pricing as well above the works price.
Speaker 3 (33:44):
How long since you saw the sail pricing being so buoyant.
Speaker 10 (33:48):
So it was just a late season here we you know,
we got told we're going to be in a drought
pre Christmas, so a lot of people unloaded. That's probably
North Island in general, and we probably haven't just we
haven't caught up on it. You know a lot of
people sort of got rid of their cattle. There are
four fifties to five hundred and now those sort of
sixna quilo kettle are already gone pre Christmas. So that's
(34:09):
what there's a shortage around at the moment, and I
just really hope that it feeds into the calf market.
You know those guys they get in the red some
good numbers and they get rewarded that.
Speaker 2 (34:18):
Yeah.
Speaker 4 (34:18):
Absolutely good luck with all those calf sales once they
start to get underway. Andrew and Gibson Tadanaki, livestock manager
for PGG Rights, and really appreciate the update. Nice to
catch up, thanks Verena, much appreciated.
Speaker 3 (34:38):
Well, welcome back to wrapping the country.
Speaker 4 (34:40):
Of course, the FMG Young Farmer of the Year contest
is upon us again Grand Final. Joining us now is
cheer Chloe Jones. Good afternoon, hey ro how are you
very well?
Speaker 3 (34:51):
Thank you?
Speaker 4 (34:52):
Look tell us what is happening over the next couple
of days at Claudeland's Arena.
Speaker 5 (34:57):
Today we're kicking off with our tournaments for our of
New Zealand Young Farmers. So currently just watching the fencing underway.
The stock judging's wrapping up. We've had claybird shooting this morning.
In this afternoon we've got a debate going on. Then
we're going to kick off with a prize giving and
open the FMG Young Farmer of the Year Grand Final.
(35:17):
The ceremony at about quarter to five this.
Speaker 4 (35:20):
Evening fantastic and then in a massive practical day again tomorrow.
Speaker 5 (35:25):
Huge, huge, So our Grand finalists are currently in the
midst of their technical day, so we don't see too
much of them because they're behind the scenes. However, tomorrow
they get to put their skills to the test physically
and they'll be out there all days into it with
all the tasks that our modules have got prepared for them.
Speaker 4 (35:44):
So we've got seven regional finalists from all around New Zealand.
They've all descended upon Hamilton and I remember this from
years gone by, Chloe, you will too. They just bring
with them the most amazing support teams.
Speaker 5 (35:57):
They do they do. I think it's you definitely need
someone to carry your gear around, to give you a
hand because by the end of the day they are
absolutely shattered. But it's pretty awesome the atmosphere and culture
that people bring with them, whether it's some members or
their support crew or wider sponsors and stakeholders day.
Speaker 4 (36:13):
Yeah, absolutely a lot of modules for them to get
through tomorrow. Will they have farmlets and agri sports as
per usual as well.
Speaker 5 (36:20):
Yeah, they definitely will. So there's a few different key
components of the contest and those are definitely two of them.
They're currently being set up at the moment, so trying
not to look too close at what's going on. But yeah,
it's always an exciting part. I know watching him a
pool Racedowns last year and finish her Agrisports was awesome.
Took her a week while to try and get the
(36:41):
pin and the baylor on the tractor, but hey, it
doesn't mean you can't win, so it'll be awesome to
see how they go with that.
Speaker 3 (36:46):
Yeah.
Speaker 4 (36:47):
Absolutely, And of course Saturday we've got the big evening
event and if you can't make it to Hamilton Chloe,
you can follow along with the live stream.
Speaker 5 (36:55):
You sure can, so head to our New Zealand Young
Farmer's website and you'll see the live streamline. Think I'd
be careful, wouldn't follow a link from anywhere else these
days because scammers seem to get amongst it where they can.
But I head to the website and get the proper
link and grab some popcorn because it'll probably feel like
you're there in person.
Speaker 4 (37:12):
Absolutely, and that starts from six o'clock pm on Saturday night.
Speaker 3 (37:17):
You're going head to head with the All Blacks Chloe.
Speaker 5 (37:19):
I know, tough crowd. Tough crowd, but hopefully we can
make it work and still get some spectators online if
the not there in person.
Speaker 3 (37:26):
Yeah.
Speaker 4 (37:26):
Jamie McKay is going to be catching up with Emma
Pool from the event tomorrow, shall be providing updates from
on the ground.
Speaker 3 (37:33):
Are there any early favorites Chloe?
Speaker 5 (37:36):
Oh, look, I can't be buys, but that's for sure.
I think each Grand finalist brings different skills and attributes
to it every year. I can't say, actually, no, too
many of them this year, so it's going to be
really cool to see how they go.
Speaker 4 (37:51):
Yeah, that's the problem for the likes of you and I, Chloe,
We're now starting to get older and it's not our
friends that are competing every year anymore. Chloe Jones cheer
of the young farmer condies. Hey, look, thank you so
much for your time on the country today.
Speaker 5 (38:04):
Have an awesome one.
Speaker 3 (38:05):
Row yees to go.
Speaker 4 (38:06):
Well, let us be done dusted. Jamie mackay back from
playing golf tomorrow. He will take you through the country tomorrow.
Take here, enjoy yourself and we'll be in touch.
Speaker 3 (38:15):
If you won the Lamb catch.
Speaker 1 (38:16):
All the latest from the land. It's the Country Podcast
with Jamie McKay. Thanks to Brent Starkest of the leading
agriculture brands
Catch all the latest from the land. It's the Country
Podcast with Jamie mckaye. Thanks to Fred you're specialist in
John Dear construction equipment.
Speaker 2 (00:17):
We were.
Speaker 3 (00:39):
A very good afternoon, New Zealand.
Speaker 4 (00:42):
Welcome into the Country. My name is Rowena Duncan and
for Jamie McKay, and of course you'll all be able
to guess exactly where he is. A very important course
to be attended to today. He's made his way down
to Riversdale just for the day. I think something about
a farmer's golfing tournament there. He was trying all the
line under the sun to try and justify it to me,
(01:02):
but no it wanted to be part of it. I
think he's actually one of the sponsors to be fair.
So he's handed me the reins for the day and
really looking forward to it. We've got a great lineup
today heading across the ditch very shortly. Need to catch
up with Chris Russell, our Australian correspondent pretty early on
in the lineup. Bit of young Years there, sorry by
Dragon obviously. The FMG Young Farmer of the Year contest
(01:26):
kicks off today and the Mighty tron YEP Claudlands Arenda
there in Hamilton, So we're going to be catching up
with Chloe Jones, New Zealand Young Farmer's Chair before the
end of the hour. I think she's on the ground
there to tell us all we need to know exactly
what is happening, So she will be wrapping the country
for us just before one o'clock between now and me.
(01:48):
And we're also going to be catching up with Cheat
and Pangham. Yep, he is a beef and Lamb New
Zealand Ambassador chef. He's also the executive chef at one
eighty restaurant in Wellington, and he was the chef who
prepared the meal for us at the New Zealand Primary
Industry Summit and Wellington not that long ago. Honestly, all
the entrees were out on the table that's tables of ten.
(02:09):
Jamie mckaye and I were sitting at a table separated
from the rest of the MZ meeting.
Speaker 3 (02:14):
They were all on the table.
Speaker 4 (02:15):
Beside us, but in a table set for ten, we
only had eight people at our table. Jamie and I loved.
Speaker 3 (02:22):
The entree so much.
Speaker 4 (02:23):
He looked at the two that was spare and he's
like roh Let's split one of these, so we grabbed
another entree and then the same thing for the dinner.
There were meals going round so we could try everything
but cheat him. He looked at Jamie McKay he was
walking past us. Jamie said, look, we need him on
the show. So I've managed to nab him today. Jim
van der Pol will be joining us as well. Darien
(02:43):
z Cheer. We've got our monthly limestock update with Andrew
Gibson out of PGG right since Tadanaki of us. But
first of all, let's head across the ditch and over
to Australia, catching up with my favorite, the Australian Correspondent.
Let's be honest, he is our only Australian correspondent, Chris
(03:04):
and Russell joining us.
Speaker 3 (03:05):
Good afternoon, Chris, good a row.
Speaker 2 (03:08):
How are you going very well?
Speaker 3 (03:09):
Thank you, great to be chatting with you.
Speaker 4 (03:11):
I understand you're off on a bit of a trip
around Australia at the moment.
Speaker 2 (03:15):
Yes, we're doing our annual caravan. Jawnt to get up
into the warm North. Average temperature up here around twenty
five degrees up to thirty during the day. Nighttime, sometimes
it gets as cold as sixteen. I talked to my
friends in Sydney and they're they're down to twelve, down
to zero, so I'm quite happy to be up here.
Speaker 3 (03:33):
Yeah.
Speaker 4 (03:33):
I was in Dunedin last weekend a couple of frosts
to start the day, so yeah, definitely a big difference
here in New Zealand between the North and the South
as well.
Speaker 3 (03:42):
Hey, I understand Australia.
Speaker 5 (03:44):
Now.
Speaker 4 (03:44):
I didn't think you would import a lot of butter
over there, Chris, but you're importing a lot more than
you and I realize I.
Speaker 2 (03:52):
Didn't think we imported butter. I thought we didn't import
any dairy products. But you know we're The prop for
me is our deer industry is shrunk to probably half
what it was over twenty years ago, and there's now
forty seven and a half thousand tons of butter brought
in last year, mostly from New Zealand. And of course
(04:14):
global prices for this is a record high. They're up
around ten and a half thousand Australian dollars a ton.
But yet the farmers are being offered opening prices that
are lower than last year. So if I'm saying, why
can we have a bit of that action you keep
your whole milk. Well we'll we'll do our butter and
get ten and a half thousand dollars a ton, thank
you very much. But yes, it's amazing we are importing
(04:36):
and everyone is warning that the supermarket price for butter
here is going to go sky high as all these
extra prices from the imported butter comes online rate.
Speaker 4 (04:44):
And look, hey, as much butter as you're willing to take,
we are more than happy to provide.
Speaker 3 (04:49):
Chris.
Speaker 2 (04:50):
Well, you're very generous like that, I know, ro and
I'm sure that the farmers would be very upset if
we took up your kind offer. But you know it
is quite extraordin though that the price. There's such a
disparity in the opening price for the farmers and the
price that we're paying for imported butter. It's happened in
so many things over here. We sell our gas overseas
(05:11):
and we buy it back at twice the price we
sold them for, and all that sort of thing.
Speaker 4 (05:15):
Makes no sense. But yeah, is definitely where it's at
and dairy at the moment. Hey, I think I need
to come over to Australia, Chris, because your researchers are
calling for something. Look, I'm more than happy to help
them provide along with the exported butter. They want a
ten thousand feral pegs ears to help with their research
(05:35):
into the piece. Look, I can come over and help
you kill pegs.
Speaker 2 (05:39):
Well, I think that this is they're trying to do
exactly that. They're trying to encourage people to get out
and do some more shooting of pigs. They're an absolute
pest here. They estimate it's about one hundred million dollars
worth of damage every year. And you talk to us
cane farmers up here, they can write right off five
hundred acres of cain, no problem at all, and that's
(06:03):
surrounded fifty thousand dollars worth of income down right out
the window. So the problem is pigs are because as
they're one of the most invasive species, they need to
find out more about them to see if they can
come up with some more biological controls of these pigs. Now,
I must say up here, the most innovative control method
I've heard of for pigs is up in the Dane
(06:23):
tree forest where they can't use baits because the castlewerries
will eat the baits and they'll get killed. They can't
use shooting because it's a national park. So it's a
bloke up there and call himself mister Piggy, and he's
developed a method of taking a small piece of jellyg Knight,
wrapping a very hard casing of like plaster of Paris
around it. But when the castlewerries pick it up with
their beaks, they won't crack it. But when the pigs
(06:45):
pick it up, they will bust it. And when they do,
the detonator blows it and blows their heads off, and
you hear all these little booms going on all night
in the National Park when you're staying nearby. Very innovative.
Speaker 3 (06:56):
I thought, oh, fantastic.
Speaker 4 (06:57):
Look I think I need to come and check this
out as well. What a brilliant solution working with the
limitations around you. Fantastic, Hey log Just finally, Chris, congratulations
to your Wallabies notching up a when.
Speaker 2 (07:11):
Well, I think you know your ex Yew Zealand coach
has been a breath of fresh air. Joe Schmidt.
Speaker 3 (07:17):
I think the game you're welcome.
Speaker 2 (07:19):
Yeah, well you know they know you're a good training
ground for us, and we've also got a number of
new debititim seven In fact, and one of them in particular,
I've been following his career with interest, and that's Tom Lioner,
the son of Michael Lyoner. Mentioned it to Jamie last week.
You know, a tremendous young fellow and it's great to
see him doing well, getting a run on and setting
(07:41):
up the last try with Tim Wright to act which
actually took them over the line to twenty five sixteen.
His brother, Lewis Liner, also plays in the National rugby
but plays for it. Chose to play for Italy because
his mother is Italian. Michael married an Italian lady, so
you know, it's great to watch these dinner sies carry
on the line of one of my all time favorites
(08:01):
right up there with Jeff Wilson on you in your team,
and great to see his son carrying on in the
same tradition.
Speaker 3 (08:07):
I actually had the pleasure of interviewing Jeff Wilson on
Friday night ahead of the Test. Had a wee bit of.
Speaker 4 (08:12):
A panel discussion at Forsyth bar Stadium. Jeff Wilson Ben Smith,
who were my two former All Blacks, and in the audience,
Chris was won by the name of a former coach
by the name of Sir Graham Henry. So it was fantastic.
At one point in the night said, look, you know,
if anyone is going to understand the pressure that Scott
Robertson is on. He had his first Test match that
(08:35):
he coached against England in Dunedin was Sir Graham Henry.
So we got him up on stage and I tell
you what, put a microphone in that man's hand.
Speaker 3 (08:43):
He just held court for the rest of the evening.
My job was easy.
Speaker 2 (08:47):
Oh that sounds great. Well. I remember at dinner I
tended with Jamie for the Highlanders down in Southland and
I got the pleasure of sitting between Jeff Wilson and
Tane Randall. Oh wow, now, tayme Randall. I didn't find
a great conversation, thank you, funny be until I mentioned
that George Gregan tackle which took him out and stop
(09:08):
that try, I think in nineteen ninety one, at which
point he said, if you want any more conversation with me, Chris,
don't talk about that again. We had an amazing conversation.
He's definitely one of my heroes and I've got a
picture of that tackle up on my wall in the
pool room to remember. With glory one of the few times.
But fantastic, fantastic guy, and you've always got fantastic players there.
Speaker 4 (09:32):
Went straight to the pool room. Chris Hey, Chris Russell,
our Australian corresponded, all the beast for the Wallabies again
this weekend and look, hey, you just keep taking as
much of that Ki We better as possible.
Speaker 2 (09:43):
Well do our best for you.
Speaker 3 (09:45):
Thanks so much mate, No worries.
Speaker 4 (09:48):
Is sixteen and coming up seventeen after twelve you are
with the country. You can reach us on five double
O nine. I'll try and work out how to open
the text line from up here in Duneda. Andy McDon
all pushing the buttons to take the show to air.
Thank you, Andy, And we've got Michelle online and denied
and joining us for Rural News and sports news very
shortly but up next obviously a lot happening in the
(10:12):
world of dairy today. We've got the sin Lay vote
coming this AFTERNN. Michelle's got more on that in Rural News.
We've got a bit of a lover and though amongst
some of our organizations including Darien zed with the Labor Party,
and a bit of an update on all things genetic
Jim vander Pold out of darien Z joining us next
before the end of the hour your chance to win
one of the most delicious meals I think in New
(10:33):
Zealand cuisine as it stands. Today we'll find out more
about livestock and get an update on the ground from
the FMG Young Farmer of the Year contest. All to
do before one o'clock here on the country.
Speaker 1 (10:51):
Like Jesus, buddy journal, thank you, imagine.
Speaker 4 (10:59):
Welcome to the contrary, Rowena Duncan and for Jamie mackay
joining me is someone who I describe as the nicest
man in darien Z chair Jim van der Pold, Good afternoon,
Good Rowen.
Speaker 6 (11:10):
It's or it is a nice in Thanks you very much.
Speaker 4 (11:12):
Well you are the only one who usually texts me
every time you see me on the radio on the
television talking dairy.
Speaker 6 (11:18):
Will you do such a great job?
Speaker 3 (11:20):
Oh, thank you, I'll pay you later. Hey.
Speaker 4 (11:22):
An independent Working Group has completed its work into evaluating
the New zealandery sector's genetic improvement progress. Its findings have
been described as groundbreaking, which is not something you often
hear with independent working group reports. Look Jim back to
the beginning though, why was the report commissioned?
Speaker 6 (11:41):
Damian Zed commission the independent Working Group last notevenbar because
we were concerned around whether or not New Zealand was
making the genetic gain it should or could. Well, when
we've been smart against some of the gains that other
competing countries were making, we could see that they were
making a lot better genet gains and we were in
New Zealand, you know, and making sure we make really
(12:03):
good genetic gains feeds into our productivity, it feeds into
our international competitiveness, and it feeds into our sustainability going forward.
So it's really important that we get it right. And
so we were concerned about the fact that we know
all the stats showed we weren't making the games we
should or could, and so we commissioned the independent report
to try and have a good look at that and
(12:25):
see what they could find.
Speaker 4 (12:26):
Yeah, well, I guess New Zealand farmers are used to
being the best. We like being the best, and we'd
quite like to stay being the best.
Speaker 3 (12:32):
So what did this report show?
Speaker 6 (12:34):
Jim, Well, first, we're in to your point. It's important
we do stay up there because we export you know,
ninety between ninety ninety five percent of all of our produce,
So we have to be internecally competitive. We have to
make the genetic gains that we can or need to
to actually help maintain that position, because otherwise it just
makes us less competitive going forward, which is not a
(12:56):
sustainable possession to be. So it's really important that we do.
And the other thing to remember is that, you know,
we have a unique type of cow that fits our
grazing system. So it's not as if we can go
elsewhere in the world and find the genetics we need.
We have to breed them here, and so it's important
we've got the system right.
Speaker 3 (13:13):
Yeah.
Speaker 4 (13:13):
Absolutely, And especially when we're at the far end of
the world and we're trying to compete with people who
are much closer to their markets than we are, we
need every advantage we can. Sorry, what did the report show,
like what is going to be tangible for farmers moving forward?
Speaker 6 (13:30):
Well, what it showed is that firstly, there's been very
very slow take up of genetic progress and genomics, you know,
like with the genomics compared to other countries. And you
remember when they were first introduced, there was a couple
of false starts, you know, when balls were sort of
promoted where they didn't have the data behind them to
support their genomic evaluations, and farmers lost confidence in that,
(13:52):
you know. And also there are a number of databases
out there, you know, each of the entities has its
own database, so there are often three different bidays use
presented to farmers. So that's very confusing, you know for
farmers too to know what's right and what's not. Those
a couple of the key factors so that the independent
win groups identified that we need to address as an
(14:12):
industry to actually make sure we make the game. So
it's about making sure there's one version of the truth,
make sure that the information that's fed into the genomics
is as high quality as it can be so farmers
have confidence in the outcomes that come from that. And
make sure the national breeding objectives are clear too, so
we know exactly what type of animal we need to
(14:33):
breed going forward, and that that's done in a collaborative
and an independent way to some degree.
Speaker 4 (14:39):
So now moving forward from here, Jim, do you all
get around the table, bury the hatchet and agree to
work together. Are we going to see a bipartisan approach
from all the different parties?
Speaker 6 (14:49):
Well, when the independent winding groups sort of went through
their process. They got some independent advice, but they're all
consulted with everybody who was involved in breeding. That's some farmers,
that's a companies that stealing in z or njed al,
that's bull breeders. They engage far and wide. So now
it's important that we also make sure as a clique
that we work out how we make sure that those
(15:12):
recommendations are implemented. And I do have to say awena,
like a thirty days, but good signs are very good.
So there seems a very very strong willingness from all
the partners, all the parties sorry, to come together to
try and make sure we are delivering absolutely the best
genetic outcomes for farmers, so that the farmers have got
the best genetics and genomics that they can get.
Speaker 4 (15:32):
That's really reassuring because so much, as we've mentioned, does
at stay here. Jim Hey just finally, speaking of bipartisan approaches,
I understand a few of the agricultural organizations a meeting
with the Labor Party today.
Speaker 6 (15:47):
Yes, we are, you know, and I think it's as
we've seen in the past, you know, like we're working
with the existing government. Of course, making sure that we
put in regulations that a farmer friendly, regulations that make sense,
that are practical, And what we want to do is
try and make sure that wherever we can, we get
bipartisan the support for those so we're not lurching every
time there's an election or every time they become political issues.
(16:09):
So support for us to understand with the labor and
I think maybe the Labor Party has come out and
see what they realize I've got it wrong with farmers
in the past, and they're quite keen to reset that.
So we're keen to sort of work with them to say, well,
what does that look like going forward? How can we
make sure that the next time there is a change
of government or there is or we can get support
(16:29):
for what we think are rational and logical policies going forward.
And so we're incentivized on behalf of farmers to try
and achieve that.
Speaker 4 (16:36):
Ena Well, good luck with that, Jim vander Polt. I
understand you who've still got a couple of months and
the role is chair. When is it that you finish
up and hand over the reins to Tracy Brown?
Speaker 6 (16:46):
So I finish up at the AGM which is on
October the twenty second arena, and I've announced early so
that firstly we can make sure that you know good farmers,
and I encourage farmers who have already shown leadership capability
to think about putting the name forward because Darians is
a really critical organization within the industry, and the industry
is very important of gairy farmers but also very important
(17:08):
for New Zealand and for me. We're in it was
a good time to think about going. You've we established
our relation with a new government, got a new CE
and place, a new strategy. That kind of feels to
me like the right time to let the next generation
take it forward from here.
Speaker 4 (17:22):
Well, all the best, Jim. I hope you enjoy those
last couple of months in the role. You've given so
much to deary. It's good that you're leaving on your
terms and get to end on a high.
Speaker 3 (17:31):
Yeah.
Speaker 6 (17:31):
Well, thank thanks for that, Erena, and it's important for
me that this whole transition has done really well. There's
a few key things like this independent working group that
if we can get that sort of BEATA down or
well underway before I leave, that works great too. Say
thank you, thank you Allena.
Speaker 3 (17:45):
Thanks for thanks Jim.
Speaker 4 (17:47):
It is twenty seven after twelve. Coming up twenty eight
after twelve, Rural news and sports news, the latest and
what is happening around sin Lay coming up for you
very shortly with Michelle Watt. Ad McDonald has got sports
news for us as well. But honestly, I had some
of the most delicious beef, most delicious lamb and most
delicious venison thanks to Silver Fair and Farms that I
(18:10):
have ever had at the New Zealand Primary Industries Gala Dinner.
The man responsible for creating these masterpieces is up next,
just talking about his journey from India to New Zealand,
what it's like to make to work with some of
the best meat in the world, Cheat and Pangham up
next here on the Country, will we are off to
(18:43):
Wellington Here on the Country now joining me is executive
chef at one eighty Restaurant. He's also a Beef and
Lamb Ambassador and he's the man that stole the show
at the.
Speaker 3 (18:52):
New Zealand Primary Industry Awards Garla Dinner.
Speaker 4 (18:55):
Amazing Entree, Amazing mans cooking with New Zealand beef and lamb,
wetteress and thrown and there as well his name is
Cheat and Pangham and Cheating.
Speaker 3 (19:03):
Good afternoon, welcome to the country.
Speaker 7 (19:06):
Good after Rona, thank you so much.
Speaker 4 (19:08):
The pleasure is mine. And look, I accosted you clearly
in the restaurant the other night. Jamie and I. You
had us at the first mouthful, He's like, I've got
to get that man on the show. What you cooked,
what you prepared was absolutely amazing.
Speaker 7 (19:21):
Thank you, Thank you so much. It was a great
event to be part of and I was very honored
and privileged to be in order to come and cook
at the event. Again. The meat that I got to
use was just yeah, truly amazing from silver Fern Farms. Yeah,
we hopefully pulled it off.
Speaker 4 (19:39):
You absolutely did. I got the beef and it just
melted in my mouth. Cheating note, tell me about your
road to becoming a Beef and Lamb ambassador chef here
in New Zealand. Where did your cooking journey begin?
Speaker 2 (19:51):
So?
Speaker 7 (19:51):
I started, as is a lot of my younger chef
back in the day, I used that quite a bit.
So I started back in the nineties, ninety ninety six
to be precise, in India. I studied in Bangalore Culinary School,
moved to New Zealand a bit later on, but worked
in India for a few years before I moved here.
Speaker 4 (20:10):
So where does New Zealand mate fit in the scheme
of things an Indian cuisine?
Speaker 7 (20:15):
Meat is a huge part in Indian cuisine, even though
majority of Indians are vegetarians, but there's a huge sector.
When I say majority, and when I say huge, if
you look at the population of India, it is very huge.
So even if it is twenty thirty percent of people
(20:38):
that would eat meat, probably more than that that still
would be quite a few million people. So red meat
in general is mainly lamb. When I was working in India,
in some five star hotels New Zealand Lamb used to
sit in the sort of top three most expensive items
(20:58):
on the menu. There would be beef from the US
New Zealand Lamb and I think it was sammon from Norway.
So that was sort of how well it was sitting
on all iron menus from a very long time.
Speaker 4 (21:15):
So how do you feel about now working with New
Zealand Lamb in New Zealand and being a Beef and
Lamb New Zealand ambassador.
Speaker 7 (21:23):
Privileged honored? Sometimes I'm lost for words when I get
asked these questions. It's been one of my dreams, one
of my sort of goals, to become an ambassador, a
beef and lamb ambassador, and it has been on my
bucket list, and especially looking at some of the ships
that that have been before me that are still currently
(21:45):
platinum ambassadors and stuff, and just the abundance of meat
that's available that is so amazing in New Zealand. The
things that you get to do, you get to meet
a lot of suppliers, farmers, very grateful for the opportunity.
Speaker 4 (21:59):
I was particularly excited to meet the Indian High Commissioner
to New Zealand, who are excellencing Nati Bushan, who was
part of the Primary industry's summit. I loved her comment,
particularly about the Indian Parliament taking New Zealand wool and
using that in their carpets. Would love to say that
here in New Zealand and all of our government buildings.
Speaker 7 (22:17):
Yes, that's right. Yeah, I mean again, there's a huge
amount of smaller industries that are already supplying a lot
of things across in India. It's very huge because New
Zealand sits in that very premium market. Also, it's always
considered in India is a very sustainable environment, good for
the environment, sustainable all of the practices that happen in
(22:39):
New Zealand, not just with a particular industry but overall.
When you look at it, it is amazing to see
how they perceive New Zealand in India because I still
have a lot of friends that work in India that
have businesses and New Zealand still to this day, it's
very much. Yeah, I can almost stay on a pedestal
(23:01):
for how you know, how well we do with our
produce here.
Speaker 4 (23:05):
That's fantastic, Chijan. I've got to ask your signature dish
is a beef Wellington. You've cooked over eighty thousand of these.
How does a share who first worked with New Zealand
lamb end up creating a bif signature dish.
Speaker 7 (23:21):
I have in Wellington. One of my first channel managers
can he'd asked me what do we want to be
known by? Like you know he had a saying. We
used to say, we need a dish to hang our
sort of hat. On little bit of research, what is
Wellington known for? Is there a beef Wellington in Wellington?
(23:41):
And that's sort of how it sort of started way
back and then I did a few variations, few versions
of them, and it was one of those things that
just I guess was meant to happen. We haven't really
changed a lot with what we put in our Beef
Wellington and how we make it. As such, presentations change,
(24:03):
seasonal vegetables that go with this change. We even have
quite a few guests that come to a restaurant that
are eaten a Wellington for over ten years that still
keep coming back. It's like either for a birthday or
an anniversary or something like that. They always back for that,
and that is probably how that dish ended up staying.
Of course, I have a lot of other dishes as well.
(24:24):
I have a lamb dish, this desserts, the salmon, there's
other stuff. But then, yeah, the Beef Wellington just ended
up and a lot of people for some reason started thinking,
especially a lot of people not from Wellington or New Zealand,
just thought that it was a dish that we invented
in Wellington because it was called the Beef Wellington and
I had to explain them the whole story of a factually, yeah,
(24:47):
not something that was invented here, but yeah, we will
take it.
Speaker 3 (24:50):
Absolutely, you'll take it indeed.
Speaker 4 (24:53):
Look, Chandon, you've got an absolute trait for listeners to
the country today. You've got a couple of your incredible
signature day Beef Wellington's to give away at one eighty
restaurant in Wellington.
Speaker 7 (25:04):
Yes, as you said, it's a signature dish. We pride
ourselves in how we make them and we have been
proud of it for a number of years. And then
we'd like a couple of your bustiners to come in
and try if you haven't.
Speaker 4 (25:19):
Tried, fantastic well if you want to get in the
drawer to win a Beef Wellington from one eighty restaurant
in Wellington, Cooked and Buy, Chef, Cheat and Pangham. Look,
you need to get yourself to Wellington. We're not going
to fork out for flights or anything like that, but
flick us a text. Just text to Beef to five
double O nine, include your name and any other information
(25:40):
you want to include. Beef to five double O nine
will get you and the drawer to win one of
those amazing Beef Wellington's, Cheat and Pangam, Beef and Lamb
Ambassador Chef Executive Chef at one eighty restaurant. Really appreciate
your time on the country today, your generosity would that
giveaway and more than anything, really appreciated your venicson Capaccio
at the New Zealand Primary Industry's Summit Awards dinner.
Speaker 3 (26:02):
Thanks so much for your time on the country today.
Speaker 7 (26:05):
No, thank you so much for Reno. It was a pleasure, thank.
Speaker 3 (26:07):
You, Oh my pleasure.
Speaker 4 (26:09):
Now Michelle Watt is going to be the one drawing
that I've managed to lock myself out of the text machine.
I honestly my talent nos no bounds. So Michelle will
pick a couple of winners after one o'clock. She's in
next with the latest in rural news. Andy McDonald bringing
you sports news. Of course, scott raiser Robertson has announced
his team to face England in the Second Test this weekend.
(26:31):
The latest on that. Before the end of the hour,
we look at livestock and the FMG Young Farmer of
the Year contest kicking off in Hamilton today.
Speaker 3 (26:47):
And I'm just back. It is nineteen away from one.
You are web the country. Oh my goodness.
Speaker 4 (26:55):
Apparently the text line is going a little bit crazy.
Michelle what exec producer joining me from Duneda and Michelle,
I can't see anything, so I'm having to take your
word for it.
Speaker 8 (27:05):
I can't even keep up with it at the moment
wrote it is flying through it. Luckily you warned me.
I wouldn't have known what was going on when I
suddenly saw all these like texts coming through saying beef.
Speaker 3 (27:14):
Oh my gosh, I want to enter this as well.
Speaker 4 (27:16):
Look, if you want to win Chef Cheat and Pagham's
amazing beef Wellington over eighty thousand of these.
Speaker 3 (27:22):
He's cooked.
Speaker 4 (27:23):
You've just got to get yourself to Wellington. But text
beef to five double O nine. As I say, Michelle's
going to draw that after one o'clock. But first of all, Michelle,
you've got for us the latest and rural news, A.
Speaker 1 (27:34):
Good country's rural news with lawn Master helping you musty
your lawns for over seventy five years. Visit steel Fort
dot cot on Zen for your local stock gust.
Speaker 8 (27:45):
Probably one of the biggest stories today other than the
Young Farmer's grand final happening. Aterum Milk, which owns just
under twenty percent of Sinlay Milk, will place its vote
today in favor of one hundred and thirty million dollar
loan to the cash strat dairy pre Sessa. Sinlay's shareholders
decided this afternoon whether to accept the lifeline from a
(28:05):
Chinese shareholder, four days before it's debt deadline. Without it,
our third largest dairy processor will likely collapse. The propriors
Louren comes from Bright Dairy International Investment Limited, a related
company of Bright Dairy Holding, who have a thirty nine
percent Sinlay shareholder. It can't Bright Dairy can't vote in
the proposal under the nz X rules. And that's Rural News.
Speaker 3 (28:28):
Thanks so much, Michelle.
Speaker 4 (28:29):
Yeah, an interesting one there because even if they accept
the loan, now what happens with the next couple of loans.
We're going to be following this one. I'm going to
be updating Heather Dupla c Ellen on that one on
News to except Drive tonight.
Speaker 1 (28:41):
Right.
Speaker 3 (28:41):
That is your rural news. Has Andy McDonald was sport.
Speaker 1 (28:45):
Sport with the Avco KIW to the Bone since nineteen
oh four.
Speaker 3 (28:49):
Yes, thanks Roe.
Speaker 9 (28:50):
And in sport, the Orblacks have made just one change
to the starting fifteen for Saturday's second Test against England
at Eden Park. Halfback Finlay Christy will take over from
the injured t J. Pernaro in the number nine jersey,
with Cortez A Latimer set for his debut off the
bench in the Ford sammerpennifeneaw has been cleared to play
and will start at blind side flanker. New Zealand boxing
(29:13):
pro David Nika is embracing the risk of putting his
unbeaten record on the line. The twenty eight year old
Cruise Awake confronts wil Class Australian Blake Caparello in Auckland
this September. Nika says the tough fight is a chance
to go next level. And finally, Ben Olders thrilled his
new French football club Sntetienne has immediately cleared him for
(29:34):
Olympic duties and has faith the league on outfit will
encourage his international career to blossom. That sport.
Speaker 3 (29:41):
Thanks Ante.
Speaker 4 (29:42):
Honestly, I think I can hear the chairs from the
king Country Courtiers Ransom unnamed in that first twenty three.
Speaker 3 (29:49):
I've born on.
Speaker 4 (29:50):
A farm down there, good Heartland, looking forward to this
fantastic to see right, that is your wrong news and
your sports news.
Speaker 3 (29:58):
Up next, We're going to head two.
Speaker 4 (30:00):
Naky the mighty Taranaki, get an update on all things livestock,
and then we are off to Claudland's before the end
of the hour find out how things have started and
the FMG Young Farmer of the Year contest. All right,
(30:22):
taking a month, we look at the livestock market here
on the country. Joining me is Andrew Gibson PGG. Right
since Tartanaki Livestock Manager.
Speaker 3 (30:29):
Good afternoon, afternoon, Rowena, How are you very well? Thank you?
How are things going in God's own farming land there?
Speaker 10 (30:36):
No, we're going real good here. It's been a beautiful
start to the winter for us here in Taranaki. The
days are beautiful, the morning's are cold, the grass or growing.
No one's made any mud. Most of the guys are
underway car having most gods have got a few in
the sheds. So yeah, it's been a beautiful start to winter.
Speaker 4 (30:54):
I've just been hosting the muster Our Farming Show in
south and for the first three days of this week
it's the complete opposite down there. Andrew, extremely weird, but
thankfully no one's about to carve anytime soon. They've still
got another week or so, a couple of weeks up
their sleeve.
Speaker 10 (31:10):
Yeah, well we weird. We're dry actually the south of
the mountain. Those boys they got hit pretty hard with
it with the dry early on in the summer and
they haven't probably had any moisture, significant moisture to get
them going. But like I said, there's no damage in
the cows going through the winter breaks and the grass
is just coming back really good. So it's going to
set us up pretty well for a perfect spring. I
(31:32):
hope you.
Speaker 4 (31:33):
Had the Tadannaked Cattle Fear in Stratford yesterday.
Speaker 3 (31:36):
How did that go? It's always a great occasion.
Speaker 10 (31:39):
Yeah, a good monthly sail there is just through the roof,
you know, Like we had a really top lineup from
the foresythe family. They had some pure bred Angus steers
and hefers in there, sort of the four fifties to
five hundred kilos, and I think over the one hundred
cattle they sold the I think they made about just
three dollars ninety five a kilo over the one hundred cat,
(32:00):
which is just amazing money. But you know, top stuff
to them through the presentation of the cattle was just
was awesome and really sought after, and a few of
the boys had traveled up from Downfielding Way to have
a crack. But yeah, it's good to see the you know,
the market strong. There is a shortage of cattle out
there and hopefully that feeds into the the car sales
(32:20):
as we start in next week.
Speaker 4 (32:21):
Speaking of Fielding though, I always used to love going
to the Fielding sale.
Speaker 3 (32:25):
Yeah, there's something pretty special about them. How was their
most recent sale?
Speaker 10 (32:30):
Yeah, the Fielding so last week down there they had
the mountive numbers. There's been a few awesome photos of
the trucks lined up by sides of the street and
just about shut Fielding down. But the cheap markets on
the move there afraction, So that's good for those guys.
They've hung on to them along, you know, a fair
while now, so hopefully they start getting a little bit
more return in the pocket in which they need. But
(32:51):
yeh know, it looked at the store market and beef
is really really strong, and I think it'll continue right
through the September October, if not right the whole year.
Speaker 4 (33:00):
Now, what are you seeing outside of the sales? What
prices are you saying? Maybe for work sales?
Speaker 10 (33:07):
Yeah, obviously short of cattle as well, which is feeding
into the saleyard pricing, the flying the man is a
bit of competition with various works buyers ripping in and
trying to get prime cattle and cold cows at the
sale yards, which is obviously just pushing that price up.
So you know, like anything, man, it's applying the man
if you put them in the right place, and you're
(33:29):
going to get rewarded. And some people they believe that's
direct to the processing plants, and some people, you know,
a dead set keen on send into the sale and
everyone's got their preference. But at the moment, I'd say
that the sale yard pricing as well above the works price.
Speaker 3 (33:44):
How long since you saw the sail pricing being so buoyant.
Speaker 10 (33:48):
So it was just a late season here we you know,
we got told we're going to be in a drought
pre Christmas, so a lot of people unloaded. That's probably
North Island in general, and we probably haven't just we
haven't caught up on it. You know a lot of
people sort of got rid of their cattle. There are
four fifties to five hundred and now those sort of
sixna quilo kettle are already gone pre Christmas. So that's
(34:09):
what there's a shortage around at the moment, and I
just really hope that it feeds into the calf market.
You know those guys they get in the red some
good numbers and they get rewarded that.
Speaker 2 (34:18):
Yeah.
Speaker 4 (34:18):
Absolutely good luck with all those calf sales once they
start to get underway. Andrew and Gibson Tadanaki, livestock manager
for PGG Rights, and really appreciate the update. Nice to
catch up, thanks Verena, much appreciated.
Speaker 3 (34:38):
Well, welcome back to wrapping the country.
Speaker 4 (34:40):
Of course, the FMG Young Farmer of the Year contest
is upon us again Grand Final. Joining us now is
cheer Chloe Jones. Good afternoon, hey ro how are you
very well?
Speaker 3 (34:51):
Thank you?
Speaker 4 (34:52):
Look tell us what is happening over the next couple
of days at Claudeland's Arena.
Speaker 5 (34:57):
Today we're kicking off with our tournaments for our of
New Zealand Young Farmers. So currently just watching the fencing underway.
The stock judging's wrapping up. We've had claybird shooting this morning.
In this afternoon we've got a debate going on. Then
we're going to kick off with a prize giving and
open the FMG Young Farmer of the Year Grand Final.
(35:17):
The ceremony at about quarter to five this.
Speaker 4 (35:20):
Evening fantastic and then in a massive practical day again tomorrow.
Speaker 5 (35:25):
Huge, huge, So our Grand finalists are currently in the
midst of their technical day, so we don't see too
much of them because they're behind the scenes. However, tomorrow
they get to put their skills to the test physically
and they'll be out there all days into it with
all the tasks that our modules have got prepared for them.
Speaker 4 (35:44):
So we've got seven regional finalists from all around New Zealand.
They've all descended upon Hamilton and I remember this from
years gone by, Chloe, you will too. They just bring
with them the most amazing support teams.
Speaker 5 (35:57):
They do they do. I think it's you definitely need
someone to carry your gear around, to give you a
hand because by the end of the day they are
absolutely shattered. But it's pretty awesome the atmosphere and culture
that people bring with them, whether it's some members or
their support crew or wider sponsors and stakeholders day.
Speaker 4 (36:13):
Yeah, absolutely a lot of modules for them to get
through tomorrow. Will they have farmlets and agri sports as
per usual as well.
Speaker 5 (36:20):
Yeah, they definitely will. So there's a few different key
components of the contest and those are definitely two of them.
They're currently being set up at the moment, so trying
not to look too close at what's going on. But yeah,
it's always an exciting part. I know watching him a
pool Racedowns last year and finish her Agrisports was awesome.
Took her a week while to try and get the
(36:41):
pin and the baylor on the tractor, but hey, it
doesn't mean you can't win, so it'll be awesome to
see how they go with that.
Speaker 3 (36:46):
Yeah.
Speaker 4 (36:47):
Absolutely, And of course Saturday we've got the big evening
event and if you can't make it to Hamilton Chloe,
you can follow along with the live stream.
Speaker 5 (36:55):
You sure can, so head to our New Zealand Young
Farmer's website and you'll see the live streamline. Think I'd
be careful, wouldn't follow a link from anywhere else these
days because scammers seem to get amongst it where they can.
But I head to the website and get the proper
link and grab some popcorn because it'll probably feel like
you're there in person.
Speaker 4 (37:12):
Absolutely, and that starts from six o'clock pm on Saturday night.
Speaker 3 (37:17):
You're going head to head with the All Blacks Chloe.
Speaker 5 (37:19):
I know, tough crowd. Tough crowd, but hopefully we can
make it work and still get some spectators online if
the not there in person.
Speaker 3 (37:26):
Yeah.
Speaker 4 (37:26):
Jamie McKay is going to be catching up with Emma
Pool from the event tomorrow, shall be providing updates from
on the ground.
Speaker 3 (37:33):
Are there any early favorites Chloe?
Speaker 5 (37:36):
Oh, look, I can't be buys, but that's for sure.
I think each Grand finalist brings different skills and attributes
to it every year. I can't say, actually, no, too
many of them this year, so it's going to be
really cool to see how they go.
Speaker 4 (37:51):
Yeah, that's the problem for the likes of you and I, Chloe,
We're now starting to get older and it's not our
friends that are competing every year anymore. Chloe Jones cheer
of the young farmer condies. Hey, look, thank you so
much for your time on the country today.
Speaker 5 (38:04):
Have an awesome one.
Speaker 3 (38:05):
Row yees to go.
Speaker 4 (38:06):
Well, let us be done dusted. Jamie mackay back from
playing golf tomorrow. He will take you through the country tomorrow.
Take here, enjoy yourself and we'll be in touch.
Speaker 3 (38:15):
If you won the Lamb catch.
Speaker 1 (38:16):
All the latest from the land. It's the Country Podcast
with Jamie McKay. Thanks to Brent Starkest of the leading
agriculture brands
Popular Podcasts
40s and Free Agents: NFL Draft Season
Daniel Jeremiah of Move the Sticks and Gregg Rosenthal of NFL Daily join forces to break down every team's needs this offseason.
Dateline NBC
Current and classic episodes, featuring compelling true-crime mysteries, powerful documentaries and in-depth investigations. Follow now to get the latest episodes of Dateline NBC completely free, or subscribe to Dateline Premium for ad-free listening and exclusive bonus content: DatelinePremium.com
The Bobby Bones Show
Listen to 'The Bobby Bones Show' by downloading the daily full replay.