In the fridge crimped (4 December 2024)

Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:07):
You're listening to the Marcus Lush Nights podcast from News Talks.

Speaker 2 (00:11):
That'd be.

Speaker 3 (00:12):
What's with the bread. I can make a loaf of bread, right,
and I can cook it, and I can bake it,
and boy, oh boy, what a loaf of bread that is.
It'll last four weeks. Just leave it there on the bench,
cut a slice, beautiful, put on the toaster if I
need to put something on it. Oh fijara and ginger

(00:34):
relish or something like that. Just a great bread. I
buy a life from the supermarket, which probably should have
all the preserved of the things in it, all cut
wrapped up moldy within a day. And I'm not living
in the tropics. You would think it would be the
other way round. You think commercial bread, we have something
and to stop it go moldy. But gee, there we go.

(00:55):
Brought it last night this morning, full of the white
dots of mold. By the way, I think you can
eat them without dying. I've never seen on the death
that as says dead because of bad mold on the bread.
But you often when it was going, one of those
things going to get into your ngs and sneak back
and angle tap your twenty years down the track. But
what's with bread? Ah just gets the mold on it.

(01:20):
It didn't used to happen. It's bluff has suddenly got warm,
or we're running a humid house. I wish the kids
cope with the sandwiches for lunch. But I looked at it,
I thought that's moldy. Yeah, that classic thing when you
see the mold you go through each slice to see
it or mold, mold, mold, no mold, hang on a

(01:40):
bit mold, mold, mold, mold, mold, mold, mold, mold, a
little bit of mold. The crust still mold. And you
can't be raither going back into town to replace your
loaf of bread because you feel a bit mean spirit
and you couldn't findny when it peck and save anywhere
to where do you go with the Where would you
go with a loaf of bread? I look, this bread's moldy.

(02:00):
Well give yourself another one. I'm not the returning the
moldy bread kind of a person. But yeah, what's that about?
Because I would have thought, with the way bread was
going would be less moldy. Because they put don't they
isn't the whole thing? We put men on the moon allugedly.
Isn't that all science? Shouldn't science stop the mold? And

(02:21):
I'd say that this is just effective life. Except when
you make your own bread, it never goes moldy. We've
got loads we're using a doorstops and they're still not moldy.
But get something old scrimp and save peg and slave mold.
Pete Marcus, welcome you.

Speaker 4 (02:40):
Only Marcus mold on the bread moment. And neighbor is
actually months passed away.

Speaker 3 (02:46):
I said to hear that.

Speaker 4 (02:47):
Then he was a good old neighbor. And all these
old people that from the old school, they don't know
the old, good old tricks. If you want to if
you want to keep your bread fresh, you said, can
you put it in your threads? But you always keep
the wrapper around it like the plastic beer comes in
and get one of those call them those seal crimped things.

(03:09):
Are you? You take the normal pag that comes to
the bread and it'll splead little tag that's on them.
You take that off, you see, and you put the
actual the crimp thing on it, like the sealer thing
on it. They work all the time. You can loaf
of bread life. Sometimes you know, I buy a loaf
of bread. It might last me two or three days,
you know, and there he goes more.

Speaker 3 (03:27):
You're doing that and the freds crumped.

Speaker 4 (03:30):
Yeah, you get to get one of those crimping that
you buy them. The you can buy them. I like
sealo bag things that plaska things. You're push them together
and then locks tight.

Speaker 3 (03:38):
I can't visualize it.

Speaker 5 (03:39):
Is it?

Speaker 3 (03:39):
Are you talking about a giant plastic bag the loaf
goes into you know?

Speaker 4 (03:44):
Yeah, yours buy you which even bread you buy? They
all come and repect their little plaska rappers, aren't they. Yes,
So when they say the normal tag that's on them,
that's those stupid little little things that are split on them.
They just tie them, just just keeps it sort of
sealed and it's only sort of semi sealed and under seal.
You can buy them almost like thing of a cloth

(04:06):
pigs of clothes line pig. But he must have seen
them the plus they opened up like a like a
like jaws and then your clothes.

Speaker 3 (04:16):
And that's quite similar to what they use on the
umbilical cord these days. It's like a serrated pig that clips.

Speaker 4 (04:24):
Yeah, pretty much. You buy them by them, passing by
them and.

Speaker 3 (04:27):
Begs, hang on, but brede shouldn't go moldy that quickly.

Speaker 4 (04:33):
Yeah, I don't know. It's a lot of preservatives and stuff.

Speaker 3 (04:38):
Isn't the whole point of preservatives to make bread not
go moldy?

Speaker 4 (04:42):
Well you did right, he did, right, That's what's meant
to be.

Speaker 6 (04:45):
That's what's triggered me.

Speaker 3 (04:46):
I thought, if anything they could do now, the best
thing since sliced bridge, should be sliced breed that doesn't
go moldy.

Speaker 7 (04:53):
Yeah, but I don't know.

Speaker 4 (04:55):
Maybe the I don't know what bread you buy, but
maybe some of the breeds that you maybe maybe you're
you're in the rich man's club the markets, maybe you
buy they're really expensive stuff and maybe doesn't rouse as long.

Speaker 3 (05:07):
There was a peck and say it was just a
standard loaf. It wasn't. It wasn't a bit particularly boogie loaf.
It wasn't. Sort of, it wasn't. No, I don't know
what's a boogie loafe these days. It's not a boogie life.
I'll text the kids and find out what it was.
It's a pretty standard loaf. Let we get at the
local four square as well. It's not like a it's

(05:28):
not a disco loaf, which it was a disco loaf
twelve eight twelve. Margaret Marcus welcome, did you say, Margaret Marcus? Yes,
are you Margaret? Yep, yep, you marre welcome, Margaret.

Speaker 8 (05:46):
Marcus said, the spoking to you for ages. But anyway,
you're you're going to get me going with mold because
I have the same problem as you.

Speaker 9 (05:52):
Yeah, I've learned, Yeah, I've learnt that cheap bread doesn't
have preservatives in it, so we'll go moldy fairly quickly.

Speaker 8 (06:00):
And the more expensive bread, like your Nature's Fresh and
stuff like that, it's got heaps of preservatives and stuff
and takes longer to get moldy. It's not that it
doesn't get moldy at will. And what the guy said
before about putting in the fridge, this is the time
of year.

Speaker 2 (06:15):
You put your bread in the fridge.

Speaker 8 (06:17):
At least you get a couple of days, a couple
more days out of it.

Speaker 3 (06:20):
But I thought people put their bread and a bread bin.

Speaker 8 (06:24):
Well yeah, yeah, but you know, it is weird. It
seems to get moldy a lot quicker these days, it
seems to me.

Speaker 2 (06:33):
That's right.

Speaker 3 (06:34):
And it does. And you think, and I wonder if
they're storing it in a weird way. I'd like to
play a supermarket because normally get home it's we're good
for five or six days.

Speaker 8 (06:45):
Yeah, well definitely used to be.

Speaker 9 (06:47):
But but but that's what i'd say. I mean, I've
learnt that as generally speaking, the more expensive bread has
the preservatives in it to stop it from getting moldy
quicker and stays fresh and longer. And the cheaper bread,
well it's expected that you're can eat that cheap of breeding.

(07:07):
And if you've got growing boys like I do in
the day, you know, with sandwiches and food and meals
and things, it's gone so it doesn't get much chance
to get moldy. However, you know, as the growing boys
aren't there, it will go moldy pretty quickly.

Speaker 3 (07:28):
Yeah, I still think they should do go kem mar,
I appreciate you coming through fourteen. By the way, the
other thing I wanted to talk about tonight tonight to
night to night is the and I didn't click on
this early enough, and no one alluded it to me.
There's supposed to be a fly pass from the Royal
New Zealand Air Force. Did that happen today? To see
the sea one thirty eight hercules flying in formation at

(07:49):
low altitude. This was supposed to be the farewell So
there was a fly pass that happened today Today's Wednesday.
Isn't it for Neuapai all Conti the Wahiki, Coramundor, matank Fittanga,
pau fung Mate why he too? And Mukatu to do
a Cowado porta Qui Gisbinado and Apia Pukato cart and

(08:15):
fielding Ohaki and then it seys on their Facebook page.
Sorry we can't get our C one thirty eight aircraft
over more of the country this time, but we were
hoping to do some of the next few weeks. There's
always our display. Flights are subject to operational requirements, weather conditions.
People do our best well. I want to know more
about this. Why did we not get to warn it

(08:36):
warning earlier? I thought the talk back lend you to
tell us about That's that's one of my core values
is letting people know when there's a fly past. I
love a flyover. So did you see it? How many
were the how was it? How low did they go?
Did the windows shake? Yeah? But you want to go
everywhere South Islands where the military, where the aviation history happens.

(09:01):
If you're not flying over the South Island, you're not
the Air Force at Wigram? What about Wigram? What about
a Hookah? I'm quite hot on this. I won't go silent.
Nineteen past eight, Trevor. It's Marcus. Welcome to you, Drevor.

Speaker 10 (09:18):
Yeah, I'm Marcus.

Speaker 11 (09:20):
Yeah.

Speaker 10 (09:20):
Look, I haven't got any official statistics, but I've got
no doubts. Bread goes moldier a lot quicker than it
used to. I mean, I'm thinking back a little way.
You know, you'd be able to buy those I think
they're called barracoudelos. You're going to take them in half, yep.
And I mean I remember us well, my making family
slicing them and making shami zimmers for days. And that

(09:41):
was way back then. And so I've gotten doubts that
it is going quick. And I found putting them in
a bread but it's the worst. It seems to be
the worst place to the store it. So I think
we generally try and keep ours in the fridge. But
years ago, you'd never you'd never have to think about.

Speaker 3 (10:01):
What are they skimping on? I mean everyone's trying to
skimp on ingredients. What are they not putting in there
that they should put on there? Are they not putting
preserves in it anymore? Is that what we think?

Speaker 6 (10:10):
Well?

Speaker 10 (10:10):
It has to be, really doesn't I mean, unless they're
trying to be a bit sneaky to get your sails up.
But I'll tell you what.

Speaker 3 (10:16):
You're not going to get rich telling what rotten bread?
Are you?

Speaker 12 (10:20):
No?

Speaker 10 (10:20):
But people throw away their bread every two days, they
for reread every two days, and buying new load in
seat of one low slash for for five days. But
I'll tell you what's reverse, Marcus. You might put me
right here. I remember when you used to buy milk
and it will last two maybe three days and a fridge.
But now you can go and get your milk and
you can buy it and it says on the date
ten days.

Speaker 3 (10:41):
Is it a good thing?

Speaker 10 (10:43):
Well, A, yeah, it is, because you don't have to
buy as much more. But I'm just wondering how from
two to three days that's going out at ten So
they definitely know how to you know, I how.

Speaker 3 (10:56):
Looks different now it's made from permea. I don't know.
I'm not a big milk person, but yeah, monk does
last ten. The only thing I like about milk is
old milk tokens. But yeah, you got any lying around
the house.

Speaker 10 (11:12):
And I'm not more tous. I used to deliver milkause
as a school coat, and I used to go in
the freezing morning smightest red agrees the back of the
still trolley and you're freezing cold, and you're standing on
the back of a track going into a minus five
degrees freeze. I think it could have given a job
like that. These days it would be called child torture.

Speaker 3 (11:31):
Well, I mean, I'm sure plenty of people. I think
plenty of people did their ankles and a skill and
a bart of bollet coming off the back of a
you know, I think probably a lot of people did
a roll an ankle or stuff from the milk run.

Speaker 10 (11:46):
Yeah no, but you're definitely Bread definitely goes moldier a
lot earlier. Maybe a baker can bring.

Speaker 3 (11:52):
This up and just affirm that wouldn't mind because something's
gone on Big Bread. If anyone's at Big Bread, did
us know what's because something's bad? Something's bread or brewing
something bads are brewing because there's not only a January
February topic for me. The advisors say, bread going moldy

(12:13):
too soon? Save that for February. But no, it's early
this year. It's way early. What about the flyby for
the planes for the Hercules? Is that? How I missed that?
And when they come to the South Island? And what
did they publicized a bit better?

Speaker 2 (12:30):
Mind you?

Speaker 3 (12:30):
What didn't need to publicize? The weeks I couldn't seen
them because I was of the South Island. Yadi, yadi, yadi.
I'll wait one hundred and eighty ten eighty nineteen June.
It's marcus good evening.

Speaker 2 (12:42):
By now, Chris.

Speaker 13 (12:43):
During I buy my bread and I have a fresh
steam on the day I buy it, and then I.

Speaker 3 (12:52):
Put a hang on a what sandwich?

Speaker 13 (12:56):
I buy a load of bread and it's nice and
fresh when I get at home, I have a sandwich
at lunch time. Yes, And I put the rest of
the bread in the deep freeze and I take it
out an hour before I need it to make a sandwich,
or just put it straight in the toaster, and it
never goes moldy.

Speaker 6 (13:15):
You don't know.

Speaker 3 (13:16):
I don't want to get I don't want cold bread.

Speaker 13 (13:21):
It's if you put it on a plate and put
it in the pantry. It's it's stored out by the
time you want it, and it's not cold.

Speaker 3 (13:28):
But you're buying a loaf of bread under the consumer
guarantees that it should be good to go for three
or four days, shouldn't it?

Speaker 13 (13:34):
Why have But I don't risk that.

Speaker 3 (13:38):
I want to risk that.

Speaker 2 (13:40):
No, I don't.

Speaker 13 (13:41):
I'd be horrified if I lost the loaf of bread
because they've gone moldy.

Speaker 3 (13:46):
I'm horrified too, But yeah, okay, fair enough. I can't
have it each way. I can't be horrified and refuse
to put it in the fridge. But we've got a
very big fridge. You've got to bend right down to it.
It's terrible fridge. It's the devil's fridge. Show me a
picture of the world's worst fridge. I'll show you it.

(14:07):
Terrible fridge. Stone Frug's back and that's quite good now.
The plums taste like Christmas. The apricots are good. The
cheeries are good. Cheery eeryreo twenty five past day Ian,
It's Marcus.

Speaker 2 (14:19):
Welcome Cheerio. I get Baker's bread here cannabary, and I
get a small white and at last be a week is.

Speaker 3 (14:32):
It slight, Yeah, it does it go moldy?

Speaker 2 (14:35):
No, beautiful? The plastic at the calling drawer and what
do you call it? Cabin? Yeah? Last yeah, in the
last a week, I didn't give one about pitch dad. Yeah,
I'll possibly the last couple of slice of whatever, put

(15:00):
thet the freezer till the next week. But you know
what I mean, you know, a couple of leftovers sometimes.

Speaker 3 (15:07):
Okay, someone's email. Marcus did a camper van delivery from
Chrost Juice to Auckland just before COVID stopped for a
break and lay by near picked it and spoke to
a trucky doing the same. He had a truck and
trailer of bread made in christ Church heading for the
Fury and destined for the Auckland supermarkets. Did that run
every day as he lived in Picton, left his load
at the Fairy and someone else took it from Willington.

(15:29):
Won't name the brand made your household name, but that's
the reason it doesn't last long after purchase. The nice
Felly gave me a freebee loaf never tasted fresher. Its
best by date was a justice to allowed for the
truck Fairy and then truck run three days old when
I hit the shelves in Auckland. Well, Gostian V. Cargo
Stuft's probably been up to Auckland and back when the

(15:52):
date stamp was right. Because I'm a bit of a checker.
I checked more than I'd like to admit. Actually, I'm
a cautious bread buy That's why it really sticks when
I get it wrong. Oh wait, one hundred eighty today
sticks some my craw if you know what I mean.

Speaker 2 (16:11):
Connor, good evening, Marcus, Hey, yeah, just about the moldy bread.
I've been buying Friys low carb thirty five percent less
fat and sugar, and it goes moldy within twelve house.

(16:35):
It goes all straight away, So whatever it's lacking. Yeah,
So I don't buy it anymore because I'm just by myself.
And I buy a fresh load of bread and okay,
it might be all good for there the next morning
and I put it in the fridge and I wrap
it real tight, doesn't matter. There's something about the low

(17:00):
carb head that it goes all straight away. It just
like goes blue, goes blue.

Speaker 3 (17:06):
What's this? What's this miracle life called you're talking about?

Speaker 2 (17:10):
And Friar's low cab.

Speaker 3 (17:12):
I've heard of Fryer. I always called it Frayers. Yeah,
low car Okay, you know I think I think Friars
is the Freyer's low Car bread.

Speaker 2 (17:22):
You know, real well, I've always thought it was a
good quality breed. But it goes off straight away. I've
never known anything like it.

Speaker 3 (17:32):
No twelve hours, but my one was twelve hours and
only just got here and woke up in the morning.
She just tapped out.

Speaker 2 (17:39):
The life was over the tree. There definitely a trend,
you know, when you've been eating bread, you know, for
forty years.

Speaker 3 (17:49):
That's why, I mean, you know, that's why. Because something's
gone wrong with big bread. It's going muli far too
so something's happened. Something's happened. We've got no fear. There's
no fear Goo show any moreder for the consumers. It's
just us. But something's bad with the bread, definitely. And
listening to all these people you with your phrase, I
mean people have vindicvindicated.

Speaker 5 (18:11):
John good Evening Markers, Hi, John, I don't know what
these people are complaining of.

Speaker 3 (18:20):
It could what what we complaining about is our bread
goes moldy within a day.

Speaker 5 (18:26):
Well, I get my bread, I get a grocery shopping
once a week at the most, I get two loaves
of bread. I put my bread in a you know
the supermarket bags with the zip round the top and
they've got the tin falling inside.

Speaker 3 (18:41):
No, I don't know those. Describe them as the top
of the.

Speaker 5 (18:44):
Hand with handles on.

Speaker 2 (18:45):
You're buying.

Speaker 5 (18:45):
You put your groceries in with a zip. Got a
zip round the top of the bag, like a chilli bag,
like a chiller bag. Yep, yep, with not the chiller.
And I keep my bread for two for a week
at least in that bag. And it's never gone moldy
yet in the last fourteen years of it on the road,
in the motor, in the chilli bag. In the chilli bag.

Speaker 3 (19:08):
Those blue ones, yeah, blue.

Speaker 5 (19:11):
Ones or black ones will get from wars.

Speaker 14 (19:14):
Yep.

Speaker 3 (19:14):
I don't like those bags. They're ugly looking to leave
around the house. John, thank you. We'll talk more about this.
I love the conversations that I don't know what you're
talking about. Get in touch if you want to talk. Oh,
eight hundred eighty eight and nine. It's all about the
terrible state of the bread. It's all about the bread.

(19:34):
I'm not going to keep my bread in a chilli
bag for goodness sake. It doesn't say anywhere to keep
in a chilli bag, does it. But you think for
the first twelve hours it would just be robust and
it would be resilient. Just want a resilient loaf getting touch.
My name is Marcus hddled twelve. It's all about the

(19:57):
bread to begin with a big bread. Have even looked
at the texts. This might be a topic that goes
well with texts. Just bring them up now, Marcus. My
Vogel's bread is going moldy as well, like keeping a
new tupware bread when something is going on. Something is

(20:19):
definitely going on. Marcus. The joker that rang up with
the prayers that goes moldy. Same thing happened to us,
brought fires that was quite heavy, like the slices were
wet and dewey, maybe not cooked through properly. Was moldy
quite quick white by again, have switched to sour dough.

(20:39):
Sour Oh, let's look at you. I getting into your sourdough.
Cheers bitty Marcus, coupland is best bread? Marcus, pick up
my organic sour dough in the morning. Good for five days?
And always gets eaten.

Speaker 6 (20:56):
Piers.

Speaker 3 (20:56):
They add foleate to our bread, our flour nowadays, what
does that do to the bread? I think the fol
late is in very minute amount, and I think that's
causing the mold that people get triggered. Fol It is
like is like fluoride. It's triggering. People get triggered by it. Talkback,
people get triggered by folate. Marcus. I reckon, it'storlled a

(21:20):
plastic bag, so its sweats and moisture causes mold. But
that's the bag it's supposed to be in, Marcus. Flyover
was super low over white Power straight across the top
of our house. Spectacular, Marcus. I was lucky enough to
see the flyover in white Puka.

Speaker 13 (21:40):
Oh.

Speaker 3 (21:40):
We were loading and suddenly they popped up in front
of us and amazing the scene. Hercules gave us a
wave by dipping his right wing towards us. Very very
cool to see. The last talkback host I recall talking
bread was on the overnight. That was the late Bruce Russell.
That's been a while. Wow. Was he pro mold, Bruce?

(22:05):
Or was he mold? Or was he all Bread's gone?
To Helen?

Speaker 6 (22:08):
A handcard.

Speaker 3 (22:11):
Marcus whenever I buy bread, I'll check the tags on
different loaves for dates. Often the freshest ones are at
the back of the trays. No kidding, boy. A million texts, literally,
a million texts. Oh eight hundred and eighty ten eighty
Hi Marcus or Marker Heritage Aviation still of rehistoric old

(22:33):
airfield home to the Molder Aero Club and Oh Marker
Aviation Heritage Center chairs Alistair. I think that's where they've
got the cafe in a Bristol freighter. Am I right?
Am I right? Tell me, I'm right. It's all about
the moldy bread. Something's going on with the bread, and
it's not a good thing. It just goes moldy like that.
You can look at it into moldy. Once upon a time,

(22:55):
you'd be camping. It would be one hundred percent humidity.
You'd be out for months. You'd buy twenty loaves of bread.
You'd be there just under the Mahoda kahwa tree with
a bread, just on a tristle table. That'd last you forever.
These days in Bluff, and Bluff's not a humid place.

(23:16):
When the kids came home from school there were sixty degrees.
They said, Dad, I can't live in the seat much longer.
They arecclimatized to minus ten or below ten. Cheapest good
evening in It's Marcus, welcome.

Speaker 15 (23:31):
Hello. I thought i'd bring up because I've got my
loaf of bread in front of me.

Speaker 3 (23:38):
It's a great thing to have in front of you
for a talkback call you.

Speaker 15 (23:41):
It's frails, lower calf. I get it delivered to me
and then I put them apart from the one I
want to use, a couple in the free and not
the fridge, the freezer, and then when I get it out,
I put it into the fridge. And I've never had

(24:03):
any of it go off.

Speaker 3 (24:05):
Goodness, it's a it's called achievements. You've never heard a
loafe go off?

Speaker 15 (24:11):
No, No, I haven't. And I only have two faces
a day in the morning.

Speaker 3 (24:17):
If you only even two slices a day, you could
go for a higher cab one you'd think, wouldn't you.

Speaker 15 (24:23):
No, I don't want lower car.

Speaker 3 (24:27):
I don't even think breed head match cabs. I'm joking. No, Okay, well, okay,
it's a good take. Who are prays? It's probably who
was very good.

Speaker 15 (24:37):
It's very good and I definitely recommend it the one
I've got here. It's the best of the lot, and
it's got eight five seed prayers and it really is
very good. But what I used to do when my
husband was alive, I had a bread maker. I used
to make smashing, smashing bread. It didn't take very long

(25:01):
once you got the hang of it. You just shoved
it in in the morning and it was there when
you've got from work.

Speaker 3 (25:08):
How do you find out about all these You never
see phrase advertising? How do you find out about all
these great loaves?

Speaker 15 (25:14):
It's in the when you when you go on the computer,
the lists of what the things that have and I
shop with them are worth.

Speaker 6 (25:23):
Are you online?

Speaker 3 (25:24):
Are you an online shopper?

Speaker 15 (25:27):
Yes, I'm older, so I don't know.

Speaker 3 (25:30):
But you've got a computer. You're not worried about being scammed.
You're in there boots and all shopping online?

Speaker 15 (25:36):
No, I'm quite determined, old lady.

Speaker 3 (25:39):
Good with your two slices of breed today?

Speaker 15 (25:41):
Well, yes, but I do you still like making my own?
And it's awfully easy.

Speaker 3 (25:50):
The bread baker is a good, but it's a funny
shaped loaf. The breed I don't like the squat man.
Sometimes you'll lose the pedal within the loaf. And it's
a weird thing, isn't it.

Speaker 15 (25:57):
Well, I didn't do that.

Speaker 3 (25:59):
You never had that. You never had the pedal actually
baked into the loaf. I even lived in Yeah. Often
I'll be looking for the p and quite often you
have to go to the shop at the tip to
find a new paddle because you've lost one pedal. Often
go into the bread, get in touch. My name is
Marcus Hurdle twelve. It's all about the bread and the mild.

(26:20):
It's a good topic, this one. God love. And don't
she say she used to make smashing loaves of bread?
Don't hear that? With people with that enthusiasm and food?
Do you smashing loaf of breadmates for a good bread?
But with and but last forever. If it lasts so long,
the only thing that stops it going much longer is

(26:41):
you haven't got a knife to becomes very hard to cut,
it becomes very but never any mold never, never, ever,
ever ever ever seventeen to nine. Hello, Tim, it's Marcus. Welcome.

Speaker 2 (26:57):
Yeah, good evening, Marcus.

Speaker 3 (26:58):
You will yes, thank you Tim.

Speaker 2 (27:01):
Well, it's a fantastic Bami evening in Tearanes even for
blowing through. That's lovely. It really is nice. We've got
scores during the day, but yeah, this is a nice,
nice way to end up anyway. Bread I'll sort of
trade it in a few years ago. Now I feel

(27:21):
I feel better without commercially bought bread. Yep, it slows
me down. It's not good for me. I'm not speaking
for anyone else. I just had a random thought. I
don't know whether it's space and to be proven or
not purely mine. I wonder if they're not adding as

(27:43):
much sugar to bread, which might be affecting its durability.
I don't know that that's accurate or not. Just a thought.

Speaker 3 (27:56):
I would have imagined. I would have imagined adding more
sugar would make it more prone to mold, because because
mold feeds on sugar, doesn't it.

Speaker 2 (28:07):
Well, you'd think so, but you have things like, you know,
jams and honey and generally sugary things. Strange. I get
where you're going, Like.

Speaker 3 (28:19):
No, I'm just thinking this is just I'm just thinking
it out here of it.

Speaker 2 (28:23):
No, you're right, and you would you. I think what
you say is true, and I think what's also true
what a witnesses things like jams and that type of thing.
They just go the distance.

Speaker 3 (28:35):
Always see you don't see a jam go moldy, No
you don't.

Speaker 2 (28:42):
I mean it's lucky to get the chance, tarticuarly. If
it's a good one, then you've got a good bit
of bread to stick it on.

Speaker 3 (28:48):
Yeah.

Speaker 2 (28:51):
Having said that, what I sort of generally called in
for was so I'm fifty five. There was a brilliant
New Zealand television add on might have been late seventies
early eighties, for a brand called Right and Steins Bread
bring me home the rise and startings, that's the good bread.

(29:13):
And the scene was probably quite appropriate.

Speaker 3 (29:16):
What a great jingle that was.

Speaker 2 (29:18):
It was fantastic and it was like this salty for
the pharmatype frolicking in a barn and a hay loft
with a quite an attractive, you know, young woman and

(29:39):
you just wouldn't be able to do it these days, but.

Speaker 3 (29:43):
You would be able to frolick with a young woman
these days.

Speaker 2 (29:48):
Well, given the opportunity. I'd like to think I could.

Speaker 3 (29:55):
They stood out your carbohydrate graving? Yeah?

Speaker 2 (29:59):
Yeah, I mean if it was dependent on bread, I
would eat bread and that's what it took.

Speaker 3 (30:05):
And I think the look. It's one of my favorite heads.
Tell me it's not been around the bush. Bring me
home the risin Stone, Riisin Stone, riising Stones, Bring me
home the rising Stones. That's the good bread. Nixt what
was the next course? Some people some people like, what

(30:27):
was it? What was that? Some people liked because it
was a refrain in the second Bring me Home the
risin Stone, riising Stone, riis and stones, Bring me on
the riisin Stones. That's the good bread. Some people like.
And I can't remember the reason.

Speaker 2 (30:43):
I can't aid anythink to that. I think I was
sort of locked in the first this and the imagery,
you know, and it was aspirational kind of can I
say it? I just did, didn't I say? Anyway? That's
really what I've got to Headmark is, you know, one

(31:03):
of New Zealand's finest advertising campaigns. I got nothing against bread,
Like you say, good home baked loafers as a wonder
and if it gets to the point where you know
you've got a wedge or something at the end that's
too hard to espate it, they can make a great doorstop.

Speaker 3 (31:24):
So what happened, I think is the father frolicking in
the barn with the life of bread with the young woman,
is it? What's the actual plot?

Speaker 2 (31:31):
Well, I think they were. I mean, you know, really
it could have been maybe they were he was chasing
around and it was grains that they were surrounded by,
or a loft. I'm certain it was in a loft.
And yes, it's all it's all the miss of time,

(31:56):
you know.

Speaker 3 (31:57):
Yeah, that's rights memories. So and I can't work out
why I can't google up and find.

Speaker 2 (32:01):
It'd be wonderful to say I would. I would have
this this sleep of sleep of my life. I think
if I saw that, I.

Speaker 3 (32:12):
Feel I can google up Tom. Thank you. Oh, by
the way, the flyer's happening now. Someone said, just hit
an Air Force flood plane fly over the ship. I'm
leading at the point of tod On. You're heading towards
sucking D eight forty. Get her in the hay barn.
The hay barn, the hay barn. That could be the
next line is PEPs. It could be.

Speaker 6 (32:28):
Neil Hi there.

Speaker 16 (32:31):
So I was just off the phone from Rokatanny because
it's my home down talking with actually a jet in
the family organizing something. Yeh, Rokatani. They just they just
knows that above them.

Speaker 3 (32:45):
It's late. It was supposed to be this afternoon.

Speaker 16 (32:49):
Where I'm just at the front door over this nineteen
degrees in ap forget a wonderful feeling and it's a
gem of the Pacific minor offer. Hungry because the cruise
ships and we're down at the Supermuket this morning a
dozen it was so terrists, big smiles on their face
coming through the town, you know, to the supermarket. Oh

(33:12):
well look at this, Look at this, eyes bigger than
there for persomach, and that's apect.

Speaker 3 (33:17):
We got cruise ships in the done Bluff Glass couple
of days too. We had them go like quite I
think the hardcore birds or something. I think they go
down to the they did the pelagics or the birds
or something. I think they don't know if they're doing,
you know, I think.

Speaker 16 (33:29):
So we do that fortnight the thing, and we got
four oads of bread, straight white, four loads of bread
five bucks across, and a loaf of date looads. So
the loaf of dateloads is celebratory on the payday every fortnight,
you know, lots and lots of butter, lots and lots

(33:49):
of honey on date loads. Then the four planeloads go
in newsprint, you know the paper before they print on it,
right around it, put it in the brass. We've got
a state of the art for TREEZA three hundred and
sixty four is the chill aw for the year, and

(34:11):
it's it's got three trays. That got a brass freezer.
It said it minus twenty seven degrees. So the break
goes in there in the in the newspaper liner. And
we have not had any trouble with mold for a
long time.

Speaker 3 (34:28):
So what do you do with your breed?

Speaker 16 (34:30):
Well, we buss freeze it a minus twenty seven degrees
and then if we're going to use it like, we
work out a meal schedule so that let's say in
the morning a famine has six pieces of toast, five
pieces of toast, you know what I'm saying. And then
of course it do you go.

Speaker 3 (34:50):
Do you work out beforehand how many your need for
the day?

Speaker 16 (34:53):
Yeah, yeah, And so we have had no trouble with mold.
As I say, we celebrate with the date loaf with
honey on on the Thursday of the fortnight. And the
other thing we add to that is a yogurt with.

Speaker 3 (35:10):
What what what's the date life. Is that a loaf
of bread?

Speaker 16 (35:13):
Yeah, it's a date loaf. It's it's got you know,
like currents in what brand? Oh, Marcus, to make the
impossible questions, I'm not too sure. We're beginning a long time.

Speaker 11 (35:28):
You know.

Speaker 3 (35:28):
The other thing I can hang on is it just
like is it just like a wrapt loaf of bread?
But it's a date loaf.

Speaker 16 (35:36):
It's brown. I'll be seeming to be correct to other
people might know the brand. And it's got like dates
and raisins in it. And I also get a small
packet of raisins sun made reasons and one hundred and
fifty gram of castume nut. Now I get that richly
every fortnight.

Speaker 3 (35:56):
I'd like to see a picture of your date and
raisin Like, can you can you take a photo of
the packet and email it to me?

Speaker 16 (36:03):
Yeah, I'll do that.

Speaker 3 (36:04):
Marcus, Marcus that news talks, he'd be dot co dot
nz yep, got private for Marcu's eyes only in the header.

Speaker 16 (36:15):
Mars, come on, there'll be an open market.

Speaker 3 (36:17):
Okay, thanks, Neil. I just feel like they. I think
last time we took bread and talked bread and molden bread,
the topic got hijacked by the tip top sultana loaf.
Now that, without a word of a doubt, there's been
a lot of loaves of bread, but nothing is close
to the tip top sultana loaf. It's the people's fruit loafe,

(36:40):
tremendous thing. Susie good evening.

Speaker 17 (36:44):
Ah sure.

Speaker 12 (36:50):
Wish Now.

Speaker 17 (36:52):
I was brought up between by poker out and prong
the hop really goodness.

Speaker 6 (37:00):
Sheep farms and.

Speaker 17 (37:02):
Yeah dad used to manage like thousand acre ship and
cattle farm.

Speaker 3 (37:12):
Did you ever do a mutton? Hem?

Speaker 17 (37:15):
Oh absolutely, we mount oisters.

Speaker 18 (37:19):
I did the soccer.

Speaker 17 (37:22):
Tales in October?

Speaker 3 (37:26):
Is it called Wallingford or Wednesdead?

Speaker 17 (37:29):
I went to Wallingford School.

Speaker 3 (37:31):
I wonder if you did. Okay is a school school?
Wouldn't still? Would Wallingford still be there?

Speaker 2 (37:35):
Now?

Speaker 17 (37:37):
I'm not sure, but I know the almonds that they've
made it into some luxury resort. And we used to
go to the Ormond station and they were like, uh,
what would you call it? Like aristocracy people?

Speaker 19 (38:02):
Yeah?

Speaker 17 (38:03):
Yeah yeah, And the only reason because us we would
be invited to go was my father who's passed now.
But he was like a horse whisper, I supposed yeah,

(38:24):
and that was the only reason we've got to get
invited to the Amons, because Dad would set up older.

Speaker 3 (38:35):
The blue bloods. The blue Bloods love a horse whisper.
That's the language they speaking a horse horses. They can
talk to the lesser people.

Speaker 17 (38:43):
Yeah, and in pronger host Uh. They used to have
Polo and our Maori and and my mom's Murray and
my siblings are. But when he got the job to
manage the sheep's station, which was canning, because Canning's owned

(39:11):
a large a large.

Speaker 3 (39:16):
Yeah, I'm gotta let it go, Susie. But we are
talking bread. But thank you for coming through. I enjoyed that.
For talking about the bread that goes moldy so quickly
these days, what's gone on with it? Because you think
probably as we went towards the future, the bread would
get moldy less because it was full of things to
stop it going moldy, preservatives and the like. So then

(39:37):
why suddenly would it go molded quicker than breed. You
make yourself with no preserved it makes no sense. It's senseless.
That's what we are talking. If you want to say
something about this too. Also, the fly by for the planes,

(39:58):
the hirks, Marcus. The thing I noticed about the bread
living the States was how very sweet it was almost
done bearable, but it would stay fresh for two weeks.
It never went moldy, Marcus. At lunch break day, one
of the temping workers pull out of can of what
his baked beans with sausages, opened straight out of the
can with a middle spoon. He was berated by a

(40:21):
team leader telling him he's going to get botulism.

Speaker 13 (40:23):
Is this true?

Speaker 3 (40:24):
No, of course I'll be cocked the sausages in the
speaking of we cocked? Do you eat them straight away?
No problems with that, Marcus. Have just been cleaning out
our kitchen. At the back, good old Tupwi Contato. Tony
sealed a piece of gluten free dairy Christmas cake. We
think last Christmas a bit dry, no mold jan The

(40:44):
Royal Air Force plane just landed at twenty four degrees
in Cowido twenty five point eight degrees in ash burden
today topped out at thirty two point one so jolly
hot closed up house acy on feude, Marcus. We keep
our three slight our three types of bread in the freezer,

(41:06):
including vogels and frayers. Take out how many slices we
need from the freezer, Spread butter, Spread butter on the
frozen slice and pop in the microwave for ten seconds
or whatever is need to thaw the bread without having
the problem, I've trying to spread cold butter on fresh bed.

(41:26):
Could you be bothered, Marcus the issue with the bread
at the moment maybe something to do with a handing
problem at the moment with it been warmer two coincidental
that has across various makes in different places. Just the thought, Marcus,
the bread will be going moldy from the weather and
it's not warm where I am. Marcus, I find frayers

(41:52):
tends to go moldy pretty quick, and as done for
several years, we just get Mollenbergen. It's as good as gold.
It's all about the bread and the mold Tonight tonight tonight.
The bread from christ Juge driven and ship day to
Auckland is made by tip top herewood Road, christ Jurch.

(42:15):
Some of the trailers sit out in the open deck
on Bluebridge. Fairies. The one I saw did just that.
Never bought a tip top loaf since then. It gets
toasted on route. Colin. Yeah, yeah, well I don't want
to single out there, old jip job, get in touch.
My name's Marcus HTTL twelve. Some people like bring me

(42:35):
home the riisin Stein's, riisin Stein's, riisin Steines. Bring me
home the riisin Steines. That's the good bread. Some people
like wholemeel and others like rye. But give me some
Riisin Steins. That's the bread to buy. Pretty sure, that's right.
Most of us that have room in the freezers to
be running about eight different loaves of bread. I don't
want frozen bread. Just want to hand even I've got

(42:59):
the knife out the butter and Marcus welcome.

Speaker 20 (43:04):
Hello, Hi, Just to talk about keeping bread fresh. Yes,
I buy one loaf at a time, and I put
the bread into an extra plastic bag and swing it

(43:26):
round and a spring clothed speed on the top, and
I keep it in the fridge and it keeps fresh
until we've used that bread, usually about three to four days.
And it's more than it or two of us.

Speaker 3 (43:43):
So you're a dull begger.

Speaker 20 (43:46):
Yes.

Speaker 10 (43:47):
Wow.

Speaker 20 (43:50):
The Saturday Herald comes very often in a plastic bag,
and that is just the rough size to take any
loads of bread.

Speaker 3 (44:00):
See the paper's in the bag now.

Speaker 20 (44:03):
Only on wet Saturdays.

Speaker 3 (44:06):
Okay, well, now they know.

Speaker 20 (44:10):
But I guarantee this because it shouldn't be too much
at a time stick coming up the humid weather Dale.

Speaker 3 (44:20):
Okay, well, it's good about the double bagging, thank you.
And there's a guy called Peanut Finger, which is not
a name that I can understand. He's emailed me good evening, Marcus.
Can I get a birthday shout out to Todog his
owner Toto on his own it's Cherene Neil. I have
no idea how old sheers, but we all know it's
a birthday from peanut Finger. Well, there we go. I've
got no idea about this date loaf? Could someone tell

(44:40):
me what this date? It's like a bread loaf with dates,
not like a date liafe you get from a church,
fear or wrapped in glad rappers, like something with slices.

Speaker 2 (44:49):
Who knew?

Speaker 3 (44:52):
Hang on, what's what Donald's doing with a Kiwi Berger?
I'm seeing a big promotion for that? Is that back again?
Kee wee Burger? The best of the nineties? What's that about?

Speaker 21 (45:04):
Hey?

Speaker 3 (45:05):
You get in touch? If there's something different on to
but also the flyovers tonight, but mainly wise that goddamn
bread going so moldy, so quickly, get in touch, Marcus
Still twelve. Anything else you've got, give us a holler, Marcus.
Our paper comes in a plastic bag, now wide it
up at times, don't the right till it's rain and

(45:25):
gets thrown out of the car. I think usually ends
on the drive. Great show as usual, Anne Marcus. The
bread I was talking about was a paper bag that
was looking like foil. It was silver and shiny on
the outside. I'm pretty sure I had red and blue
riding on it. It was a long time ago. He
saw it on the weekends by memory, but no one
seems to remember it. Marcus. Why don't the bread manufacturers

(45:46):
bring out smaller loaves to cater for the elderly and
others that don't get through a full loaf in time?
Could be a marketing and financial win for them. I
don't think anyone likes doing a smaller loafe because there's
no money in it. I imagine that would be the
slippery slope. Get in touch, Marcus still twelve. As I say, oh,
eight hundred and eighty ten nine nine to detect. It's

(46:09):
all about the bread people, So yeah, let's be hearing
from you tonight, Marcus. They change the flavor and taste
of bread when folics was added a few months ago. Dave,
I don't think they did. I think follows it is
in such minute amounts that you wouldn't taste it. I'm

(46:30):
almost certain of that. I think it's one of those
things like three g you just think it the you
can imagine it. So yeah, don't be too unfreaked out
by that. Just people are kind of freaked out by
mass medication they call it. I'm sure it's very little.

(46:52):
Goes in two milligrams are kilo. Yeah, I don't think
it would taste any different. Pretty past nine, Jason.

Speaker 7 (47:14):
Hello, welcome, Oh good evening, Marcus.

Speaker 2 (47:18):
How are you good?

Speaker 3 (47:18):
Take you Jason excellent?

Speaker 7 (47:21):
You could obviously tell from my accent or not born
and raised Kiwi, but Kiri by choice. I grew up
in the north of England. We used to get a
bread made by war bottoms and it came wrapped in
a like a wax paper. Never went molded.

Speaker 3 (47:42):
No, it didn't seem to.

Speaker 7 (47:44):
No brilliant stuff like wax paper is the way to go,
man like. It doesn't sweat, so you don't get to
eat and the moisture which helps from the growth of
the mold.

Speaker 3 (47:56):
I wonder, I wonder why they put them in a
plastic big It seems to make my sense to me.

Speaker 7 (48:05):
It's probably cheap.

Speaker 3 (48:10):
Yeah, yeah, well, well it's not fit for purpose.

Speaker 7 (48:15):
Not really. But since when it's darmatter when it comes
to the bottom line, Yeah, I.

Speaker 3 (48:20):
Know, I know, but I mean all breeds and plaster
just doesn't make any sense to me. Warburtons or someone,
remember that. Jason, thank you justly. That's Marcus. Good evening,
Hello Marcus.

Speaker 10 (48:30):
How are you going good?

Speaker 3 (48:31):
Thank you?

Speaker 22 (48:33):
I'm just a quick bread. I buy my bread, then
you're at home by my bread splittered. Put half in
the freezer and the other I have the other half
in the fridge. I'm not keen. I'm putting in the
fridge straight away through it. Taste it nice softness out.

Speaker 3 (48:49):
Of yes, I think. So I don't like free bread.
I think a terrible bread out of the fridge.

Speaker 22 (48:53):
Yeah, anyway, I need so it's not that bad by
the time it goes to it's fine. I just want
to tell your wee story about my dad. I lay
dad in the sixties and my mum's in hospital. And
I used to get my cup of tea and toast
in bed, which was lovely before I went to work.
And I used to say to him, how's the bread situation?

(49:16):
And that's fine, it's fine, as we had a bread
in one of those big biscuit bread and yes, and
I had a look in here in there the one morning,
and here was his bread with blue mold sprouting all
over it. And I said to him, have I been
eating that? He said, after right, I just cut off

(49:37):
the blue. But he's a little bit, a little bit
of penance and never killed anyone. And sixty years later,
I'm here to tell the tale.

Speaker 3 (49:45):
Look, I'm sure you are. I'm sure you are right
scraping off a bit of mold, particularly if it's toasted.

Speaker 22 (49:51):
Yeah, well, anyway, I never saw what it looked like.
But the remnants that I saw that wasn't I threw
that out. There wasn't enough for slice the toast of tom.
I'd understood.

Speaker 3 (50:01):
Nice to hear from justin, Thank you, Roscoe Marcus.

Speaker 23 (50:04):
Welcome there might draft AND's gorgeous.

Speaker 6 (50:07):
A lover, brilliant.

Speaker 3 (50:10):
What did you want to say?

Speaker 23 (50:12):
Hey mate?

Speaker 24 (50:13):
What do I do this?

Speaker 23 (50:14):
Me and my wife at home I buy a life
of good bread and then I take it home. I
use the sandwich bags and I take out four pieces,
put it in a sandwich bag, put it in the freezer.
Every time we want a toasted sandwich. I pulled out
two pieces because otherwise I'm buying a whole loaf for

(50:37):
a couple of toasted sandwiches. Then it goes off in
the fridge or whatever.

Speaker 3 (50:41):
So do you think it's going off quicker?

Speaker 23 (50:46):
I think it is differently. So now I just pulled
it apart, four four bits in each bag, bang in
the freezer. We never wouldn't toasted savage and pull it out.
You let the story out and takes half an hour.
It's still fresh and makes be full toasted sawiches.

Speaker 3 (51:06):
So how come so does the rest of life go
in the freezer as well? Plus your four slices in
the sandwich bag.

Speaker 23 (51:14):
I just when I get it, I'll make a because
it'll be because the wife wants to taste sandwich. And
then I just all the rest of it. I just
put a freeze fresh bags sandwich bags into the freezer. Okay,
Then then I don't have to buy bread for another
couple of weeks.

Speaker 3 (51:33):
Brilliant. Okay, thank you for that. I wish people would
stop something to put my bread in the fridge or
the freezer. I hate it there. I like a fresh
loaf and I want to get two three days. I
think that's unreasonable. Now, yes, Marcus, the key we Burger
is back, but it's shrunk. The slice of beet troot

(51:54):
is the same size as the bread, but it's almost
like the bunner's been on a diet to fit the
beeg troot. Wow, Marcus. I buy a loaf of super
thing quite every Sunday. After I take something out and
suck the year out of the bag, it's still fresh
and following something. I love your show, John John John
Good Evening, Marcus, put some fresh bread in a freezer

(52:16):
and get out slices on. I don't want to do that, Marcus.
Great show is always the bread bun from KFC bombases
refresh and came in a large paper bag. Jack Good Evening, Georgia.
It's Marcus, Welcome.

Speaker 25 (52:34):
Good Evening.

Speaker 26 (52:37):
I'm still a little bit lost though, really about yea.
I am about the thoughts of how many how many
loaves is he putting in how many different breed bags?
I mean, wouldn't you just put the whole loaf in
the freezer?

Speaker 3 (52:50):
Well, I was googling and doing something else. I lost
concentration and wanted to ask him a third time. He
just said he was just putting four slices in the
bread bag. I can't work it all.

Speaker 26 (52:57):
You know, you can separate the bed bread when it's
in the freezer of its frozen.

Speaker 3 (53:01):
So while you just put the whole loaf in the
freezer grab for at the time. Wouldn't you.

Speaker 10 (53:07):
Anyway quite right to go?

Speaker 3 (53:10):
What was his name?

Speaker 8 (53:11):
Dansco?

Speaker 3 (53:15):
Could you ring back? Because I feel like ring back?
Please Roscoe? Anyway? Thank you? Yes, they're quite right to
answer as that again, yep, anyway, sorry.

Speaker 26 (53:25):
Really couldn't but I agree the bread sucks. I don't
know if it's got something to do with the fact
that someone who was souped up in the pharmaceutical industry
decided that it was very smart to put pollock in
our breed all of a sudden at some point, because
you know, a lot of people can actually process pollock acid.

(53:45):
But I think that the breed has gone down hell
since they have done that. And I brought a breaedmaker
and it's a hell of a mission to my your
own bread. I'm sorry, I'm not saying go by a breadmaker,
but it's slightly tasty and it doesn't keep us long either.

Speaker 3 (54:03):
Yeah, yeah, I don't know what you can do. I
don't think the Follo Cassids would do anything to the bread.
It's in such minute amounts. That would be my take
on that. But I know a lot of people thought, okay,
things are different than bread has changed. So yeah, but
we'll see in front. I'm all good to know how
his don't waste to spring up the loaves. There's been

(54:24):
some interesting thoughts people are saying, Marcus, I think Neil
was whining that he buys his bread and also shouts
himself a date loaf, which is not actually a date
loaf of bread. I think we need to get a
fact checker now, because I'm not sure about that. Also, Marcus,
I went to sourdough less and brought home our sourdough culture,
and now my husband makes sourdough bread, stays fresh plus
and broods when toasted. Veronica, I concur entirely Vanessa's very

(54:49):
good as sour dough loaf. I mean it does sound
a bit bougie. But you know, I've got to admit
that that's probably what we are sometimes. But it never
ever ever goes molded. It's got nothing and it's just bread.
Where it's just flour and yeast. I think it a salt.

Speaker 18 (55:03):
Maybe.

Speaker 3 (55:04):
Never seen a spot of gone for weeks. Sometimes you
need a really strong knife to cut through it. Marcus.
I saw on YouTube to keep read fresh. Try putting
a stick of celery in it? Would you celery in it?

(55:36):
I'm not sure about that. I've got rice, but celery.
He's a big story. I think this is breaking news. Yes,
two different food products at a Woolworths in Auckland have
been investigated by police after needles were discovered using in

(56:03):
food safety. Deputy Director General Vincent R. Bucker said they
are aware of reports of the needles being found at
Woolworth's Papacutta Police that make initial inquiries into the matter
with u Zen and Food Safety support to ensure consumers
are not at risk. Our food safety officers are on

(56:24):
site today to support the investigation. Affected products have been
removed from shelves. Based on current information, there was no
evidence there was a wider risk to food safety. If
there was we would take immediate action to keep consumers safe.

(56:44):
Didn't say what products they were, but how could they
find those and then think that the other people we'd
defected because they've seen the person just put into one loaf.
They've got video cameras. Don't quite know the answer to that.
One strange kind of a story, isn't it. It's one
of those stories that bounces around every now again, people

(57:07):
trying to contaminate. I don't know what I mean. There
might be people with a grievance I guess supermarket grievance needles. Though,
for goodness sake, Marcus just tuned in and who'd you mention?
Foil covered bread? And I haven't heard about this on
your show. It would have been lost from memory forever,

(57:30):
as it's not come to mind since I was four
year old. I'm certain it was tip top fresh delivered
from Orniwa Road to the bread shop in Highbury, often
brought still nice and warm, glosh gosh blast from a
very distant past. Marc's major cities in the United States, Canada,
South Koreina, z Edand and Auckland by far has the

(57:50):
worst drivers. Please discuss, Please discuss anyway, get in touch.
My name is Marcus. Here TL twelve eight hundred eighty
Good evening, rows, Welcome. It's Marcus.

Speaker 17 (58:12):
Preachings markers Rose.

Speaker 11 (58:16):
I saw the fly over to that was amazing.

Speaker 3 (58:19):
Did you know what was coming?

Speaker 11 (58:21):
No? He had no idea.

Speaker 13 (58:23):
No.

Speaker 3 (58:23):
I was very barely publicized. And I failed on that
because I didn't know about either.

Speaker 2 (58:26):
I couldn't elert people, so I didn't actually know who
it was.

Speaker 3 (58:32):
Were there five of them?

Speaker 11 (58:34):
No, there was only three.

Speaker 3 (58:36):
Okay, are there only three?

Speaker 11 (58:40):
Well, I don't know, Marcus. That was all I saw.
But it was pretty amazing because they were information and
I used that information. It was just really classy.

Speaker 3 (58:53):
Were they were the three of them and they're in
a triangle?

Speaker 11 (58:58):
No, they were in like one at the front, in
little two at the little bit of a back.

Speaker 3 (59:04):
It's a triangle, is it okay? Not like not like
in a line the way. I really wish.

Speaker 2 (59:11):
I love it.

Speaker 3 (59:12):
I really wish i'd seen them. But it's just a
north didn't bring them to the South Island, which I
think is heartbreaking.

Speaker 2 (59:19):
Well it's not far no zero.

Speaker 3 (59:24):
Well you could say that that South Island is the
home of New Zealand e force.

Speaker 11 (59:29):
Oh well, you could, but we've got here.

Speaker 3 (59:31):
What what town are you in?

Speaker 10 (59:34):
Are just born?

Speaker 19 (59:35):
What?

Speaker 2 (59:38):
Oh?

Speaker 3 (59:38):
I thought you say just born? Thanks Rose high k
It's Marcus.

Speaker 18 (59:41):
Welcome, Hollo, how are you good?

Speaker 3 (59:44):
Good good, good good good?

Speaker 2 (59:45):
Thank you?

Speaker 24 (59:46):
Now you want to go to Coopland's tomorrow when you're
an unvercargle and you will get some great bread. Well,
they've got one here and Tarana and read By. Our
breads were most of the time, and it stays fresh.

Speaker 3 (01:00:05):
I guess some of curiously why the other stuff doesn't
stay fresh?

Speaker 24 (01:00:08):
Now, well, I'll tell you what. My husband is a
commisso when it comes to bread because he was a baker.
He's retired. Now wow, he just feels the bread at
the supermarkets and he knows exactly whether it's stale or fresh.
But I'll tell you what. You won't have any problem

(01:00:30):
for Coopman's bread because it's lovely.

Speaker 3 (01:00:33):
He's a bread whisperer.

Speaker 20 (01:00:35):
Yeah he is.

Speaker 24 (01:00:38):
He's sure as Yeah, Coopmand's. That's the plate. You're going
to macagoll Murrow. Who'd you say you go over here?
You know your clip runs?

Speaker 3 (01:00:46):
Yes, I know, we go to Cookland's. But yeah, the
kids are particular with the bread they like and don't like,
so we'd somedly just grab a loaf and normally it's right.
But probably three or four moldy loafs in the last month.
Some have opened them in moldy straight away. But certainly
this one was brought yesterday and moldy by this morning.

Speaker 6 (01:01:06):
Very weird.

Speaker 3 (01:01:09):
Have it managed to solve the riddle yet? Because something's
different with the bread, very different with the bread. It
feels like they want it to go moldy. And I'm
not a conspiracy column, but still I do worry about it.
I don't quite know how to solve it, but I'm

(01:01:33):
sure people won't have some advice, thank you. In the
scheme of things, it's not the end of the world.
But you know, I like to talk about stuff that
people want to talk about, and today we're talking about that.
So if you have got some wisdom about this, let's
be hearing from you. Also, the flyovers today, I missed them. Yeah,

(01:01:56):
Brian Marcus, welcome.

Speaker 21 (01:01:59):
Yeah.

Speaker 27 (01:02:00):
Read the bread gone moldy. If it's packaged into the
plastic bags when it's still quite hot, it'll actually go
moldy quite quick.

Speaker 3 (01:02:10):
I think they're doing. That's what I think they're doing.

Speaker 27 (01:02:13):
Yes, and as I worked in the bread factory to say,
that's quite often quite calm.

Speaker 3 (01:02:18):
So so why would they be doing that. Is that
just idiots running the bread factory.

Speaker 19 (01:02:23):
No, they're just so busy and they're just.

Speaker 27 (01:02:27):
Like a chain, Yeah, unlike I'm a chain.

Speaker 3 (01:02:32):
Okay, so they're not coping. They need to call it
down more first.

Speaker 27 (01:02:35):
Well, I think you call it down then it wouldn't
go moldy.

Speaker 3 (01:02:38):
That's what I think that, Okay, Brian, I appreciate you.
That's what that's what I think is happening. Arouized you
your phone in the background, So I did to get
out of it earlier. But that's good intell before the
news too, So we'll talk about that. Yeah, there beinging
in the bags early, desperate, I overworked down, greedy, greedy?
Is that what we say? Greedy? Greedy? Greedy, greedy. It's

(01:02:59):
the free market. I guess they're trying to get the
stuff in as soon as they can. So what have
you got people HITDL to of mon name is Marcus.
It's all about the bread that's going moldy, and I
think we're getting close to solving this one. I'd love
to solve it, love to solve it. Just went to
the shops and what a gorgeous evening it is out

(01:03:21):
in them to cargo. It's just a gorgeous kind of
twilight night. Unbelievable. So that's great. Town's required. Actually we're
talking bread, that's right, and I reckon they are pecking
it too warm. Something needs to be done about. I

(01:03:42):
don't quite know what they could do anyway, if you've
got something to say about eight hundred and eighty nine text,
it's all about the bread and the flyover. Don't forget
the flyover. Good evening markets, Marcus welcome, well.

Speaker 14 (01:04:04):
Marcus failures good, thank you mark your bread molded bread?
Probably is that the women there pecking it, because I
don't think there's anything that would probably be doing that,
because if risk is the same, that should shouldn't be
going moldy. Also, you say you have to go for
a bit of a distance to eat your bread. No,

(01:04:27):
not really, Okay, I say, if you get at home
and it's moldy, could they just like take a picture
of the bread and the tag date? Oh yeah, and
then just when you go back next time, I can
ring them up and tell them, tell them you go
a picture of it, and then when you go back

(01:04:48):
the next time, you get a credit on that bread.

Speaker 3 (01:04:50):
Are you in retail mark.

Speaker 14 (01:04:53):
No, No, it's just just I thought of the hustle
of Yeah.

Speaker 3 (01:04:59):
Mine'st went moldy. The next day it was sort of fine.

Speaker 6 (01:05:02):
I think, yeah, old states, No it should.

Speaker 3 (01:05:08):
Why is it going moldy?

Speaker 14 (01:05:10):
Well, that's possibly being pecked warm. They're getting too sorry,
hid themselves and then they're not keeping up. You mention
that too when you go back and go back and
your bread next time. Master spect to manager mentioned.

Speaker 3 (01:05:25):
That yeah, I don't think. I don't think I do that.

Speaker 14 (01:05:30):
Well, it was worth it. I mean it's good. It's
helpful for them. I mean I worked in hospitality and
shipping and kitchens restaurants and it's good to get their
food because something's not right. It's good to know so
you can flexer rather than go away and people and
you know, not by it coming back or you know, I.

Speaker 3 (01:05:47):
Don't think peck and slaver about looking after the customers.
Are they it's just get them and treat them cheapen
out they go.

Speaker 20 (01:05:53):
I don't know.

Speaker 27 (01:05:55):
I am.

Speaker 3 (01:05:56):
I have had a good relationship with to talk to
peck and say about things I actually feel slightly. Yeah,
I'd never go back to them because last time I've
spoken that it wasn't good at all. Rosebery, It's is welcome.

Speaker 12 (01:06:08):
Thank you.

Speaker 28 (01:06:10):
I'd just like to say that a couple of times
recently I've been in the supermarket and everything is toast
or super thick.

Speaker 12 (01:06:19):
Or the bread.

Speaker 3 (01:06:20):
I'm hearing you, I'm hearing you.

Speaker 28 (01:06:23):
No, it is so thick. I lived in Australia for
twenty seven years and you could the bread was, you
could make asparagus rolls, if you know what I'm saying.
But now we have super thick, we have toast, Molenberg.
All the beautiful stuff is so thick. It's we're trying
to get obesity down, but we seem to just be

(01:06:45):
putting sick of slices of bread out in the supermarket.

Speaker 3 (01:06:49):
Very hard to get it, very hard to get a sandwich.

Speaker 28 (01:06:51):
Loafe it is and if it is, it's just the
crap white stuff.

Speaker 12 (01:06:56):
Yeah, yeah, so do please do something about it?

Speaker 3 (01:07:01):
OK, Well, this is sometimes you get a real thin
sliced vogels, which is good. You come across that at all.

Speaker 28 (01:07:08):
Now I have to tell you my very very very
dear friends. The Clisses started vocals and I used to
take vogels very thin sliced. But it's not quite the
same vogels that they it's not quite the same recipe
that my friends did. But I used to take it
back to Australia. In those days, you could take everything

(01:07:30):
back and I'd take three or four loaves extra thin
and it's beautiful. But also bread doesn't keep much longer
now two days, it says, oh, four days, but it
gets moldy. I mean you can put it in the fridge,
but I mean, I'm only one sort of person household,
but it's bread.

Speaker 11 (01:07:50):
I go along and look.

Speaker 28 (01:07:51):
At o Watis and I'm like, oh, oat, toast, too thick,
too much, nothing thin sliced.

Speaker 3 (01:07:59):
Now, that's because it's just trying to make more money
by selling fewer slices of life riseby thank you. We're evening,
Brian Marcus welcome, Yeah, good even Marcus.

Speaker 29 (01:08:10):
About the bread I buy the Mullenberg bread. I live
on my own, I maybe six, and I put it
straight in the deep trees and just take out what
I want each day or whatever it is, and defrost
it and it's as fresh as anything. I keep it
in the deep trees.

Speaker 3 (01:08:29):
Yeah, I would challenge that. I don't think bread coming
out of the freezer is as good as fresh bread.
I struggle with that. But are you toasting it or
sandwiching it? Is it the word sandwiching?

Speaker 2 (01:08:40):
Yeah?

Speaker 29 (01:08:40):
Yeah, I toast it and sometimes I sandwiche it too,
But yeah, I've done it for years, and yeah, I
have no trouble with it.

Speaker 3 (01:08:50):
Okay, appreciate your wisdom, Brian, Thank you.

Speaker 6 (01:08:53):
Laurie Marcus, welcome Fidy Marcus.

Speaker 18 (01:08:56):
Yeah, it seems to be. It's actually with frozen bread now,
it seems to be. We've got a toaster and it
actually has a special button that you push if you
stick frozen bread, and it's got two buttons. One's one
button says a little bit more and the other button
seth frozen. That sort of accepting that people are taking

(01:09:17):
bread out of the freezers. But hey, I was thinking
about that. That tune earlier on that was a bit
of an earworm, you know, the the Riisenstein's risin.

Speaker 3 (01:09:27):
Yeah, but it was a total earworm, do you know?

Speaker 18 (01:09:30):
Well the origin of that tune, as far as I know,
was an old Rugby and old body body song called
started off balls to mister Bengalstein.

Speaker 3 (01:09:39):
Bengalstein.

Speaker 18 (01:09:40):
Okay, and it's on it's on YouTube, but after you
get past the first verse, it's you probably we can't
put it on the restaurant radio. Sort of a humorous
one used to ski trips and rugby trips, you know
where they get everyone used to sing along with, quite
a good one talking about flyovers. We had a the

(01:10:01):
ultimate flyover last weekend with a spitfire, did the realms
over a harky. I'll come from foxt and feeling pummy
and stuff like that, but probably not not such so great.
But from from your point, if you I could do
a fly over your house late January. Yeah, I've got

(01:10:24):
a job at Codfish Island, which is topping the steward aren't.

Speaker 3 (01:10:29):
Yes, yes, yes, I don't they call it codfish anymore,
just I think what it is.

Speaker 18 (01:10:35):
Yeah, well my map's got a codfish on it anyway.

Speaker 3 (01:10:38):
And I presume that's reforested now f.

Speaker 18 (01:10:42):
Yeah, yeah, yeah, yeah, well let's basically just doing the canopy.

Speaker 2 (01:10:47):
Really.

Speaker 18 (01:10:48):
Yeah. I've got a couple of jobs down the South Island.
Then there's the old Saint John's Warts getting away somewhere
around the McCrae's flat area.

Speaker 3 (01:10:57):
That should think the depression of the locals, shouldn't that
that's good for that?

Speaker 18 (01:11:01):
Well, it's poisons to sock at. I thought they had
pretty much got rid of the stuff and a number
of years ago, but it seems to have come back
and getting away there a bit. So they'll probably the
folks that I take the photos for will probably do
some biological control.

Speaker 3 (01:11:20):
And is it of any value John's walks? I know
they do use it as a as a herbal kind.

Speaker 18 (01:11:26):
Of yeah, I yeah, Well it's quite quite common in
a lot of remedies, but I don't think in New
Zealand it was sort of, you know, notified as a
pretty noxious weed. You know, it's very poisonous to stock
apparently have been quite prevalent back in the fifties apparently.
But but the probably the aircraft of the coming over

(01:11:49):
your place, I don't know what color you roof is.

Speaker 3 (01:11:53):
Will you think what you're flight of? You're being a
fixed wring sister out of in the cargo, will you ye?

Speaker 18 (01:11:59):
Well, yeah, well that would be a piper actually piper yep, yep, yep.
That flying Southern wings have got one with the camera
which or actually they're gonna bring it down from Walkland,
but I'll fly downly in New Zealand and just jumping
into there and do few jobs.

Speaker 3 (01:12:14):
Will you actually spend time on Stuart Island at all?

Speaker 13 (01:12:17):
No?

Speaker 18 (01:12:17):
No, no, no, just take off and fly doing a
number runs on of codfish basically yea.

Speaker 3 (01:12:26):
And what will they what will they? Will they be
looking for forest cover or yeah, yeah.

Speaker 18 (01:12:31):
Just the health of the canopy, I suppose. I guess
that's what's It's been requested, you know, by by Dock,
So I know, I.

Speaker 3 (01:12:40):
Know what happens with some of the islands off Stuart Islanders.
There's a plant called Topata, which is a North Island
plant which has got a very thick waxy leaf that
was brought down for hedging, and that certainly of the
mutton bird islands further south I've seen fly it's almost
taken over the whole of the island and they're worried
about the mutton birds getting in and stuff like that

(01:13:02):
because it and it grows, It grows all around bluff
once it's got a very wax green leaf and one
it takes hold of any crack in the street, it'll
grow and I think they're very worried about that, so
I wouldn't be surprised if it's about that.

Speaker 18 (01:13:15):
Yeah, it could be. I don't do any of the
analysis or stuff. They just tell me the target target here.
Is it not to look for well, you know, just
to photograph the whole thing in the right sort of
right basically, Yeah.

Speaker 3 (01:13:26):
Hey, Laurie, when you went out of the spit fire,
the spitfires are about to stop it. Does you any
air force have a spit fire that's about to no
longer be a spitfire?

Speaker 17 (01:13:35):
No?

Speaker 18 (01:13:36):
I think it's as far as I know, it's been
looked at. It's it's operated by you what to call
a bigger hill trust Okay, maintained it at here called
the air Force Heritage Flight, and it was just the
other day, was just doing a I think a new
pilot was getting rated or a currency flight they called it.
And yeah, I think it's there for keeps.

Speaker 3 (01:13:55):
Basically, it's an ex air Force one that they've that
has privately owned locally.

Speaker 18 (01:14:03):
The exact origin of it, because there was one that
was built up by a guy from Martin. He had
an industrial chip deer who was a son of a
real spot fit for a pilot, But I don't think
it's that one. It's it's one that's been it's so
operated by the trust. They call it the Big and

(01:14:25):
Hill Trust, which is sort of.

Speaker 2 (01:14:28):
But it's.

Speaker 18 (01:14:30):
What it's original if it come from a parts from
a broken down and I'm not too sure. Yeah, it's
it's got his own hanger and everything, and you know,
quite a backup team.

Speaker 3 (01:14:42):
Really, Okay, appreciate that, Laurie. Thank you for calling Marcus
till twelve if you want to be a part of it.
Eight hundred and eighty ten eighty nineteen nine to the text,
let's be hearing from you. If there's something you do
want to talk about, get in touch. Hello, Berry, it's Marcus. Welcome.

Speaker 30 (01:14:58):
Yeah, evening, Marcus.

Speaker 31 (01:15:00):
I read the read the man who would put poor
poor into his place A pad on the toasted sandwich.

Speaker 6 (01:15:11):
Yeah right, yea, yeah, I'm dying to know what.

Speaker 4 (01:15:16):
He put it as toasted sandwich.

Speaker 30 (01:15:19):
And I think you must not asking.

Speaker 3 (01:15:22):
Yeah, I know, but I kind of you see, I'm thinking,
should I ask if oh, you got to wear toast
sandwiches the other night? You can't, you know, you're obsessed
with toasted sandwiches. I kind of feeling myself. I've moved on.

Speaker 30 (01:15:33):
Yeah, but yeah, I think you might have been talking
to someone else. But but I've got I reckon. I
know what he's having, a toasted sandwich.

Speaker 3 (01:15:42):
Yeah, I reckon. It's probably cheese, tomato and sweet corn.

Speaker 30 (01:15:47):
No nothing, no dose, you got one of them cheese
having ham, cheese and onions.

Speaker 3 (01:15:55):
Yeah, they'd be right. Yeah, I love onion. I don't
know if he's old or not. But people love onion,
don't they.

Speaker 6 (01:16:00):
You're quite right, Oh, they love it all right.

Speaker 3 (01:16:04):
But he had a he was taking four slices out
of the loaf and putting them their own sandwich bag.

Speaker 2 (01:16:10):
Yes, and the whole that makes sense.

Speaker 3 (01:16:15):
The loaf itself was going in the freezer, wasn't it.

Speaker 30 (01:16:19):
Well, well, now it wasn't because it was what it was.
But it was going under four or five or eight
separate bags.

Speaker 3 (01:16:29):
Why you just put the f the life of bread
and the freezer. Just get out four four slices at
a time.

Speaker 30 (01:16:36):
Now, well that would be too easy, is it scared?

Speaker 4 (01:16:39):
There?

Speaker 3 (01:16:40):
Because sometimes you can freeze. If your fridge is too low,
you freezer they can all stick together.

Speaker 30 (01:16:45):
Yeah, definitely, And maybe a loaf of bread wouldn't fish
in his freezer?

Speaker 3 (01:16:51):
Why, oh, you might have one of those old school ones,
like an old fridge, just a bit at the top
for the ice cream.

Speaker 22 (01:16:57):
Yeah.

Speaker 30 (01:16:59):
Yeah, that's what I've got, okay, in the stand markers
I got. I got the us from a made of
mine twenty five years ago, and it was in his garage,
you know, like staffed or not staffed.

Speaker 3 (01:17:14):
But yeah, I know it.

Speaker 30 (01:17:17):
And I've had her for twenty five years and it's
still going.

Speaker 3 (01:17:20):
The only thing I'd say about that, Berry is I
wonder if those old fridges, those really old fridges, will
draw a lot more power.

Speaker 30 (01:17:29):
Oh yeah, then I don't know, is.

Speaker 3 (01:17:31):
Your power is your powable through the roof?

Speaker 19 (01:17:34):
Well lately.

Speaker 3 (01:17:38):
The fridge?

Speaker 13 (01:17:40):
Yeah?

Speaker 3 (01:17:42):
Off, No, I think they're hard to dispose of because
they've got that stuff that ruined the Remember the fridges
ruined the ozone layer?

Speaker 19 (01:17:50):
Yeah, yeah, a little guessie.

Speaker 3 (01:17:52):
Yeah, And they stopped doing it, and the o's on
layers just bounced back. It's amazing that.

Speaker 4 (01:17:58):
Yeah, I'm hearing ye.

Speaker 3 (01:18:00):
Nice to talk, Berry, enjoy you greatly. The old bread, Eh,
Marcus could have Marcus, I buy something that's got a problem.
I called the eight hundred number on the back. If
anything to do with food, they like to know when
they fix you get a voucher. It's not the supermarket's fault.
Thanks Shelley. Panamagia Italian Swiss bread is supposed to last

(01:18:20):
for one year. I'm going back to Kevin Bread. I'll
be happy with those anyway. He's a someone telling me
how to suck eggs. Next time you're buying bread the
supermarket check they used by Down on the tag, you'll
find there's a three day shelf life cheers.

Speaker 6 (01:18:34):
Oh is there right?

Speaker 3 (01:18:34):
Bell? For goodness sake, like everyone's checking the tags. So
I've taken such a personal slight, Marcus. The most supermarket
bait trees use frozen doz and pre mix of full of.
This is a broad loaf. This is a branded loaf.
It's not a loaf that Peckensabe's made. It's a loaf

(01:18:57):
on all those trays, Marcus. I'm back. I popped into
prime Range, Prime Range Fresh Glenneness today. Check out the
history in the cargo butchery. Nowhere near as busy as
should be. I feel sad about anyway. They're getting lutton
hams up here, so please tell any Muttonham Lovers to
check them out. That's prime Range Fresh, best Bread hands down.

(01:19:21):
Coopland's rangu Ura is stunning, although it doesn't read like
that that text it says best bread hands down. Coupland's
Brad Coupland rang you Aura is stunning. Marcus, I brought
some stolin for the first time recently. I don't know
whether it's to toast it. It doesn't need to be buttered,
or can it be eaten as it is that it
might be around stolen Marcus. Bread is going moldy quick

(01:19:45):
as they have cut back salts and fats that traditionally
the preservers of bread Copeland use additional bolt fermentation dough,
which does give a longer shelf life plus better flavor.
Other bread factories use more water and no time dough,
which proves up quicker with less natural preservatives. Ah, the

(01:20:08):
plot thickens. Thank you for that. Alistair's seeing good shots
from the three hoks flying in a line look fantastic.
Thank you Warren on Facebook they look great. A text
has said we had both hercules fly over Fakatani at
midday at six thirty feet. They made a hell of

(01:20:29):
a racket. Then off to the escape. What a waste
of tax pays money which would have cost thousands instead
pay for hundreds of nurses. There you are, Marcus. The
RANS and their announced a flyer for the USC one
thirty Hercules, but it was canceled due to operational considerations.
The RANS and Their will try to get a Sea

(01:20:49):
one thirty JA to flyer on the country as soon
as possible. Marcus used the breadgost molder. I think maybe
it's warm when they put it in the bag. I'm
sure that's the case. I freeze mine and only take
it out what I need each day. I'm surprised to
how people are different ways people are spelling Mulenberg. She
spells it like mood and rouge. Steve Marcus, hello, because you.

Speaker 32 (01:21:17):
Yeah, the bread too. But you seem to be very
knowledgeable about New Zealand. You've done a lot of traveling
around New Zealand there.

Speaker 3 (01:21:23):
No, that's kind yeah, a little bit well, and.

Speaker 32 (01:21:26):
I've noticed that then on half the places that you've mentioned,
I don't even know where they are all the time. Okay,
I'm hoping to you around a bit more around the country. Yeah,
I've got to carry them, but I've got a speeding
ticket for two hundred and three bucks.

Speaker 3 (01:21:43):
See that it was a few k for roadworks.

Speaker 32 (01:21:49):
No, no, it was just around the city. But it
was like, you know, early in the morning, there's nothing around.
So I says, you've just got to keep an eye
on the speed on it the whole time. It didn't
seem fast to me. It's only about seventy and it
must have been fifteen.

Speaker 3 (01:22:03):
Seems unfair. They're paying you for sleep, be a license
or something.

Speaker 32 (01:22:09):
No, No, I suppose they've just shown you that they are,
and you keep the law.

Speaker 2 (01:22:13):
You know. I don't know now, you never know.

Speaker 3 (01:22:18):
You demerion even know my demerits.

Speaker 32 (01:22:21):
Do They said they're going to send it, and I said,
Loo'm going to play it now, so I don't have
a bad feeling all day.

Speaker 2 (01:22:27):
You know, exactly done.

Speaker 3 (01:22:29):
You don't want the bad vite. Don't say if post machines.

Speaker 32 (01:22:34):
I just wanted to give them the money, and then
I thought, oh, they must think I'm buying them off.

Speaker 2 (01:22:38):
Yeah.

Speaker 32 (01:22:39):
Apparently he was an old prime minister. And the guy
told me tonight he's telling these old stories about the
army in it. He said, this old prime minister he
was stopped. I think it might have been I can't
remember who he was, but this is a long time
ago way way, and the police officer stopped him and
the Prime Minister said, I suppose you know who I am?

(01:23:02):
And the officer said, here, I know who you are
and he and the Prime Minister said, well, I'm glad
that you're riding that ticket because if you hadn't, you
wouldn't have a job.

Speaker 3 (01:23:15):
It's a good point, isn't it.

Speaker 32 (01:23:16):
So that was the ideas when the days when they
had a bit of integrity, and I was going past
the home hospital, the nurses were all out there protesting
and apparently it's not unseen for them to be running
around the ward. I seeing that myself, and there's not

(01:23:40):
enough pay. There's nurses trained, but there isn't enough money
in the budget to employ that. Some of the nurses
already trained. So I don't know that this country hasn't
been one, probably for a long time.

Speaker 3 (01:23:53):
But well, just increased the budget. You just increased the budget.
Just increased the budget. You put more of the GDP
into health.

Speaker 32 (01:24:00):
Well, mate, I think between you and me, if we
approached to zeb the brockage, we've got properly, quickly, without
going round and round a circle. Say look, buddy, give
them more money, give them the security they need. I
can remember the days when I made of mind. He said,
my sister is. In those days they called it imerged,

(01:24:21):
they called it casualty. Now it's an e And she
wears steel cap boots. And I said, a nurse, And
he goes, heah, company, there she was, and there's steel
toe cap boots. And when these guys were drunk and
that lashed out, she'd kicked them, and I thought, God
on here, But I don't think she should have to
do that. I think they should have security. So hard

(01:24:43):
another job, and when people are dying and all the
rest of it. You know, it's not an easy job.
And whoever is stopping the nurses from getting the better
there thing. If I get to talk to a moment,
I'm going to put it plain and simple, because I've
runnen the nurses and I've told them that I used

(01:25:08):
to be a union trajan executive in the days when
Pat Kelly was my boss and Kelly's oh yeah, father,
And in those days we sorted things out. And I'm
still you know, I'm a bit worn out, but I
don't believe in all the well, I don't know what
they're on about, to be quite honest. I mean, there's

(01:25:31):
a hard job giving them the money, give them the
protection and get on with that.

Speaker 3 (01:25:37):
Which union were you and Steve? Which was which was
Kelly's one?

Speaker 32 (01:25:40):
At that time, I was in the care take as
clean as the security guards under Pat Kelly. Those days
we had a whole bunch of trade unionists who were famous,
you know, and.

Speaker 3 (01:25:55):
Then there was used to know that. I used to
know the name of all the unions once upon a time,
didn't they.

Speaker 32 (01:26:02):
Well do you remember the trades all bombing?

Speaker 3 (01:26:05):
Yes, well, and I've been to that trades hall quite recently.
I won't say before, but yeah, I go there from
time to time and there's the plank for the guy.

Speaker 32 (01:26:17):
Yeah, well I knew in here, but yeah, there was
a very quiet guy.

Speaker 17 (01:26:22):
You know.

Speaker 32 (01:26:22):
He wasn't a speaker, he was he just was a caretaker.

Speaker 3 (01:26:27):
I kind of think they know who did it. There's
been some recent investigations on that, you know, they sort
of it's quite a complicated case that I don't know
if he died or something.

Speaker 32 (01:26:39):
I saw the drawings of the at the time of
the guy, and he looked like it was a professional,
you know, like with the dark glasses, and it looked
like a professional person had done it. And I personally
think that at that time there those trade unionists and
Norm Kirk and all the rest of it he carried

(01:27:00):
on New Zealand would be a prosperous country. But because
we've had a bunch of rat bags, you're more interested
in feathering their own and I haven't got the intigrity,
and I've got warp morality, the chatteries of bloody laughing stock.

Speaker 3 (01:27:13):
Not to hear from you, Steve good evening, Neil, welcome
at to Marcus.

Speaker 2 (01:27:19):
Good evening, Marcus. I hope that all is well with you.

Speaker 33 (01:27:24):
Thank you, sir Marcus. Why can't I've tried all sorts
of breads? Why can't people make bread like your mom
used to make? I think it's the hand kneading my
mom or we had I can't remember what it was,

(01:27:44):
called a great big cast iron range and you lit
a fire at one side, and the oven was adjacent
to it. It's had no temperature gauge on it. And
my mom used to make the most wonderful bread. And
I went to be Auntie's house not like that, and
everybody baked in them days, but it was always lovely.

Speaker 11 (01:28:05):
You know.

Speaker 33 (01:28:05):
You'd have bread and bought it for tea. And there's
all sorts of breads now and none of them are
were the one of you pay for them, That's my opinion, Marcus.

Speaker 3 (01:28:16):
Nice to hear from Enil, thank you for that. Twenty
one days till Christmas, so I think I'm gonna say
it's twenty, but you know what it is anyway, in
eighty nine days till the NRL starts.

Speaker 2 (01:28:33):
This day.

Speaker 3 (01:28:34):
In nineteen eighty led Zeppelin disbanded.

Speaker 2 (01:28:39):
This day.

Speaker 3 (01:28:40):
In nineteen sixty six, Radio Hodaki broadcast its first scheduled
transmission from the tyry Off Great Barrier from this day.
In nineteen twenty eight, Lunar Park opened in Auckland. Didn't
last long. A lot of things caught fire. Just so

(01:29:05):
you know, Budd Way, I think it's gonna be a
hot summer. To just be warned that there will be
a shortage of fans before down. We often talk and
warn about fan mcgeddon. Yeah, you can put a wet
towel on the fan. It's also important where you put

(01:29:28):
the fans. Sometimes it's good to poke the fan out
the window that brings a cool airin. I'm just worried
about the bread. There is a new pool and Lower
Hut if anyone's been to that, The nine Nigh Pool
sixty eight million, one of Lower Hut's most significant infrastructure
programs projects. I will go visit the pools during my holiday.

(01:29:51):
I've been to most of the pools. I enjoy checking
out a public pool.

Speaker 2 (01:29:59):
There you go on the.

Speaker 3 (01:30:00):
BBC, they reckon half the programs over the holiday season
will be repeats. Well that's TV general, isn't it. There's
trouble in the UK with one particular advent calendar which
has had bounty bars three days in a row. The
Celebration's Advent calendar. Well that would be a dud because celebrations,

(01:30:23):
by nature are a dud. If you get a celebration
Advent calendar, one every bad thing that's coming your way.
So yeah, I'm not a big fan of the celebration,
so that's why that's a dud. Beyonce was named the
greatest pop Star of the twenty first century, which is

(01:30:47):
not over yet. Interesting how many of the pop stars
just have one name, Beyonce Taylor Swift number to. I
realized that's two names. Rihanna, Drake, Laddy Gegar, Britney Spears, Knye.
Were's Justin bieber Ari under Grande adele Asta eminem Nicki,

(01:31:11):
Mina is just in Timberlake. Then Miley, Sarus n jay Z,
then Shakira, then the WEEKI and then bts did, Bruno Mars,
It'll Wayne then one direction. Yep, that's that, just putting
that out there. No sign of d Shearon, no surprises there.

(01:31:35):
I think he's off the baller, butit is he getting
touched by names. Marcus Hittled twelve o eight, one hundred
and eighty ten eighty. It's all about the bread and fans.
I'll tell you something. If you get an oscillating fan,
it will be very very good for mosquitoes. It won't

(01:31:59):
be good for the mosquitoes, but it'll be good if
you're trying to sleep with mosquitoes because the movement of
air across the body. They don't like that. They hate them.
I'm very really anywhere there are mosquitoes. That'd be one
of my greatest hates would be mosquitoes. But if I
am near mosquitoes, I'll be near an oscillating fan, Beck
and Ford. All your lying be the oh he comes

(01:32:21):
a fan all over it me, There it goes. Oh,
here it comes again, over me, There it goes. Makes
for a very exciting nights sleep. By the way, each
Shearan was on the list, I thought the old list,
and he went to twenty. But it keeps going. Each
Shearan was twenty four just before, and there was someone

(01:32:42):
called bad Bunny. I don't know bad bunnies back Cannon,
but bad Bunny was twenty three, getting ready for the
hour of power. He's poort to real. I don't know
about bad Bunny. That's right, two am King of letting

(01:33:03):
Trap get in touch by him? Is Marcus welcome, extremely
fast show. I feel like I've just turned the microphone on.
I'm not a big van of advent calendars. If the
only Christmas thing I'm into is the ham I don't
like the carols, I don't like the parades, I don't
like the photo with center, don't know the secret center.

(01:33:26):
The only thing I like is the Hams. So please
I've worked that out. Please they've got something not to
be too gritchy about Meyve Marcus.

Speaker 12 (01:33:34):
Welcome, Snave here. Listen, mate, where can I get a
muttin ham rin the Homebie.

Speaker 3 (01:33:42):
Funny should mention that how much do you want to spend?

Speaker 12 (01:33:46):
I don't know what a mattin ham COFs.

Speaker 3 (01:33:52):
You got a car?

Speaker 12 (01:33:56):
I head one until the night. It's in the panel beaters.

Speaker 3 (01:34:00):
Now should you still be driving?

Speaker 12 (01:34:04):
No, I've got another. I can get in the daughter's car.
I got prayed up about two hours ago.

Speaker 3 (01:34:13):
Us tell me took us through it.

Speaker 12 (01:34:16):
A car pulled out of a.

Speaker 6 (01:34:20):
Well.

Speaker 12 (01:34:20):
They had to put it. I was going down the
street there at the back of Rolliston, going into No
he at the back of Rolliston and a car come ah,
a youth come be was coming behind me and he
put his foot there to overtake me. But just at

(01:34:45):
that at that time.

Speaker 2 (01:34:47):
There was a.

Speaker 12 (01:34:51):
Street coming out on my right hand side and he
and it was a good way to turn left. So
this car came out of the in turn left as
the other you was passing me, and it was a
head on collusion. They pained in me at the same time.

Speaker 3 (01:35:11):
Okay, have you got the injuries?

Speaker 12 (01:35:13):
No? I haven't. No bit shacking up, but I could
come home and have a couple of bourbons.

Speaker 3 (01:35:19):
Do you know what I reckon? It would fix you?
Do you know what I reckon would fix you?

Speaker 12 (01:35:27):
Apart from the two bourbons of the head.

Speaker 3 (01:35:29):
Are in a good mutton ham is what you need?

Speaker 12 (01:35:31):
Yeah, I know. I just wondered whether I could get
one ran ran Hornme or Rollerson.

Speaker 3 (01:35:38):
I found one at Hibbard's. Do you know where they are?

Speaker 12 (01:35:40):
There?

Speaker 6 (01:35:40):
In Linton, Lindon, Lindon Lindwood.

Speaker 12 (01:35:45):
Heard of Lindon Lindwood or Linnward they call it Linton.

Speaker 3 (01:35:51):
No, I just got it wrong, Okay, forgive me, I
can't get it.

Speaker 12 (01:35:54):
All right, that's all right. You know you're doing well
so far.

Speaker 6 (01:35:59):
So I found one at Hibbard's and linn Wood.

Speaker 3 (01:36:02):
Right, they've got some in stock, yes, probably delivered, but
get your daughters sort down. That's the first one that.

Speaker 6 (01:36:09):
Came up, right, Okay, well, so hang on heaven.

Speaker 3 (01:36:16):
There's also halls Well.

Speaker 6 (01:36:17):
Butchery, Fallswell Halls.

Speaker 3 (01:36:21):
Well, oh, Horseball.

Speaker 21 (01:36:26):
We're this?

Speaker 6 (01:36:26):
Is that halls Well Horsewall?

Speaker 20 (01:36:30):
Yeah?

Speaker 12 (01:36:31):
Yeah, okay, I can get the Horsewall all right? So
is it just called the Horsewal Butchery?

Speaker 3 (01:36:37):
And the other they got mutton Hams though, Oh well,
that came up when I googled mutton and the.

Speaker 12 (01:36:46):
Ham well, they really wanted a muttin him. Like I
priced Hams here the other day a couple of weeks ago.
And in in uh oh, I don't know what it's
called war Worst or something it was. They were like
one hundred and twenty bucks for a bit what i'd

(01:37:08):
say would be about quarter a hem.

Speaker 3 (01:37:10):
Yeah, now you get what I reckon your best bits.
This one at Linton right for your mutton and ham
linn Wood at Lindwood yep, heavens. Yeah cost you're seventy bucks.

Speaker 21 (01:37:24):
Here.

Speaker 12 (01:37:24):
I don't mind paying that.

Speaker 3 (01:37:26):
Yeah, it's closed now, it's closed now open seven thirty
tomorrow morning.

Speaker 12 (01:37:31):
Yeah. So that's Lindwood. And and what's up to lind
Wood Where Lindwood work?

Speaker 3 (01:37:37):
One hundred and one Stanmore Road.

Speaker 12 (01:37:40):
One O one Stanmore.

Speaker 3 (01:37:44):
Road, yep, Linwood.

Speaker 12 (01:37:47):
Got that phone number there? What you can't find the
phone number there?

Speaker 3 (01:37:53):
O three? You'd know that, though, wouldn't you?

Speaker 12 (01:37:56):
Yeah?

Speaker 21 (01:37:57):
O three, yes, three yep, eight yep, nine yes eight yep,
oh yeah six.

Speaker 6 (01:38:12):
Yep five.

Speaker 12 (01:38:15):
Hey I got there.

Speaker 3 (01:38:16):
Read it read it back.

Speaker 12 (01:38:18):
It's zero three three eight nine eight zero six five.

Speaker 3 (01:38:27):
Perfect one on one stand more rodeland Wood Crost.

Speaker 6 (01:38:32):
You get the bus.

Speaker 3 (01:38:33):
You get the bus.

Speaker 2 (01:38:33):
I'll get the bus, get the mess.

Speaker 6 (01:38:36):
Yeah, where are you on?

Speaker 12 (01:38:39):
DNA? On closer the Rollerson and what I am? Hormone?

Speaker 18 (01:38:42):
Oh yeah, okay, yeah, you are getting off the main road.

Speaker 3 (01:38:45):
Get your daughter's car.

Speaker 12 (01:38:47):
Yeah, that's what I'll do.

Speaker 6 (01:38:48):
Yeah, yeah, okay, little.

Speaker 3 (01:38:49):
Stuff that in trouble because it's part of my mission
of the time of the year to put people in.

Speaker 6 (01:38:53):
Touch with Mutton Hams yea by Yeah.

Speaker 3 (01:38:57):
You enjoy your bourbons, mate, You've deserved it. Marcus. I
find Tiptop super soft, keeps for at least a week,
probably has too much preservers, but lovely deweat. Of course
we don't call it tip top. We call it chip job.
Hi Agen, Marcus, What is it with a domination by
Harvey Norman? The covers of all other newspapers, page after page.

(01:39:21):
I've given up on a paper and nothing would entice
me his shop at Harvey Norman. Is it true they
caught Tom at mater Koppa? Anyone else heard of that?
I've heard nothing, Dan, No, I think I don't know.
Maybe what have you heard? Text in in thirty one Marcus,
I have just helped scrape up a young lad from

(01:39:42):
the road. He was doing one eighty k's an hour
and a motorbike went straight to the back of a car.
Good people, please learn to be sensible. Motorbikes are not toys, Marcus.
Weare a jip job white toast family. Every now and
then we go a honey grain and enjoy a plowman's
white toast for a treat. In all cases has free
flowed from the freezer, so mold is not an issue. Hi, Dave, Marcus,

(01:40:05):
Good evening.

Speaker 19 (01:40:07):
Good evening, Marcus. Marcus. At War, I don't know why
we sort of fell out of love with war, with
carpeting and insulation and what have you. Because the farmers
they can't even pay their well, it's not even viable
for them to share. And shame I think I think
it is. Imagine going back and making instead of these

(01:40:30):
pink bats which are rictuary and horrible and war insallation
then and the carpets and what have you. You know,
this lady in Fraye before we had a good point
with these nylon carpets and what have you. You know,
Wol's far superior. I would have thought, But.

Speaker 3 (01:40:52):
Dave, I about two years ago, right, they asked me
to judge House of the Year in Otago and Southland
h and we went up to judge some homes, architectural homes.
I think they're owned by the heads of commercial banks
in Sydney, like expensive houses in Queenstown on kind of

(01:41:17):
private estates. And they had woolen luxury, white shag bile
uppets in some of those houses. Gosh, you've never seen
anything as luxury in your life. Unbelievable, and I guess
there is that market for it. It must have cost
an absolute fortune. But gee, when it's done, that's nice.

Speaker 19 (01:41:39):
It is pleasant to walk on.

Speaker 3 (01:41:41):
It's a party for your feet to walk that carpet.
It was unbelievable and warm.

Speaker 19 (01:41:49):
So to me, Okay, where is the cost I for
the farmers, don't get it there. They're actually playing a
lot of farmers who are playing walk back into the land.

Speaker 3 (01:42:01):
There's nothing. There's nothing apart from Marino, that icebreaker. Stuff's
good that Marino. This seems to be demand for Marino.

Speaker 19 (01:42:08):
But it's hard Italian suits and the finest, the best
of the best. Yeah, I realized that they go to
a fine Italian suits. But as imagine if we got
back into the wall and as I say, replaced the
pink bats and insulation and even blowing into the.

Speaker 3 (01:42:32):
You got wool carpet, Dave, Yeah.

Speaker 19 (01:42:37):
I do. It's just a shame that we seem to
have fallen out of love with war. I think it is.
It's nonsensical to me. Yeah, I can't even.

Speaker 3 (01:42:50):
Said, I kind of even said coming back, and Dave,
I was involved with the sharing of a sheep yesterday
with the blades, right mm hmm. And I could not
believe how much wall I mean, sheep, they're just a
wall making effect. Were they produce so much of it?

Speaker 19 (01:43:07):
And it used to be a great commodity in this country.

Speaker 20 (01:43:10):
You know.

Speaker 19 (01:43:11):
The meat was secondary almost to my byproduct, to the
wall wall growers, et cetera. Yeah, but anyhow, I thought
I'd put it out there and try and grain gain
it some traction.

Speaker 3 (01:43:27):
Yeah, we've got nylon carpets and wool carpets at home,
but they both have their benefits.

Speaker 19 (01:43:34):
Yeah, well, it seems nylon steams like chiapain. But I
just cannot see why that is or how that is
were they and I just did a bit of a
lost myself is to explain why, oh you reckon?

Speaker 3 (01:43:49):
Probably we should have some sort of Trump that would
put some tariffs on overseas, tariffs on nylon.

Speaker 19 (01:43:57):
Dave, tariffs on nylon, Dave.

Speaker 3 (01:44:03):
Wouldn't it here?

Speaker 21 (01:44:04):
There we go.

Speaker 3 (01:44:05):
It's gonna be terrace now, terraces, taifs, teriffs, terraff stairs, terras, terraffs.
We're all back to the terraces, the times of terriffs. Hi,
Frank Marcus, welcome.

Speaker 34 (01:44:24):
I know I started noticing, thank you for much fun.
I started noticing the breed wasn't keeping a couple of
years ago, and I went back to my bread making, mate.

Speaker 3 (01:44:32):
Yeah, it's just you make your own breed. It never
goes moldy, and it's just flower and well.

Speaker 34 (01:44:43):
It goes goes stale. But you know the bread nowadays
doesn't go stale.

Speaker 2 (01:44:47):
It just goes moldy.

Speaker 3 (01:44:48):
Yeah, that's right, and moldy breed's great. You put on
the toast of beautiful.

Speaker 34 (01:44:53):
Yeah here, it's nothing. I mean, you can make it
comes to the stale bread or.

Speaker 3 (01:44:57):
Do a kind of panko as they call it now.

Speaker 2 (01:45:01):
Yeah.

Speaker 34 (01:45:02):
Yeah, yeah, it's been really good. I've actually, honestly with
it maker, mate, we're reckon. We've probably made five thousand
loaves over the last dozen or so years we've had it,
and we've been really seriously using it in the last
couple of years, and it's honestly, I think it's about
forty cents a loaf.

Speaker 2 (01:45:18):
Yep.

Speaker 3 (01:45:20):
So have you ever lost the have you ever lost
the pedal into the loaf?

Speaker 34 (01:45:24):
I've lost the second one it came with, which looked
a bit like a fork.

Speaker 5 (01:45:28):
I've never used it.

Speaker 34 (01:45:29):
I wanted to use it, and I was looking for
it the other day.

Speaker 3 (01:45:31):
Has it got two types of pedals?

Speaker 34 (01:45:34):
Yeah, so for different recipes. And my understanding is it's
got a little hatch at the top, so if you
make a rye bread or something you want to put seeds, you.

Speaker 3 (01:45:41):
Put your nuts in the top that top little hatch.

Speaker 34 (01:45:43):
Yeah, yeah, yeah, And it has a forky kind of
shaped paddle which mixes the nuts and seeds properly. But
I'm not sure if it really makes that much of
a difference. But it did come with the second one,
which I've never used. But yeah, good old White loaf man.
It's way cheaper in the supermarket and he exteter a.

Speaker 3 (01:46:02):
It's an amazing invention to think that, to think that
red makers would be so good if you ever got
a rice cooker. People rave about those as well.

Speaker 34 (01:46:12):
They're incredible that once you have one, you can't go
back to doing it.

Speaker 2 (01:46:16):
Yeah the other way.

Speaker 34 (01:46:18):
Actually, I've just come back from over in Japan and
they have about one hundred different varieties.

Speaker 3 (01:46:23):
Yeah, they always work. Okay, it's always because rice can
be I reckon, rice can be can't be a bit tricky.
I like when I do rice, I like to have
a sauce pan with a sea through lid to work
out what's going on in that simmer phase.

Speaker 34 (01:46:38):
Right, Okay, I would recommend a Panasonic rice. Not to
sound like i'mouting one brand.

Speaker 3 (01:46:45):
But noun a good brand. That's that's that's that's electronic
dalnism what Panasonic.

Speaker 34 (01:46:51):
Yep, Yeah, yeah, it's been fantastic. We've had one for
a number of years now. Using good quality rice. Also,
if you depending on the kind of dish. So if
you want to have you know, Indian food, use the
best quality bas madi you can get it. If you
want to use Japanese food, you know, get the best
quality Japanese rights that you can get. Don't miss around

(01:47:12):
with it, you know. But it does a really good job,
and it's idiot proof. Yeah, you won't regret it.

Speaker 3 (01:47:18):
Brilliant Frank always like a white regret texts mutton Ham
over twenty bucks of kilo Ham fifteen dollars a kilo
love Muttonham can't afford it makes me loll because when
I was a kid, mh was so expensive. Well, I
go for the nostalgia market on the show, Marcus, I'm

(01:47:40):
a vocals lady and I love that bread. Prefer it toasted.
I must admit the butcher in Mount Mount and he
always did mutton Hams when I lived there a year ago.
Just beautiful. Have you been to Mania Bread Capital? And
what about crumpets? The square ones toast better tariffs on
Timu Marcus, Hi, Marcus, I'm enjoying Vague Vogel's harvest grain

(01:48:03):
toasts sprouted whole grains, just like the total and mouthful.
Happy birthday to the Wizard. That's right, he's ninety two
the Wizard, so go him. And there is a petition
to prevent the there's a petition to prevent the demolition

(01:48:24):
of the Begonia House and the eight to twelve show
on head B. We are very pro the Begonia House.
It's been a very big deal for part of the

(01:48:44):
part of our part of the family's, family's our fair.

Speaker 21 (01:48:48):
The z B.

Speaker 3 (01:48:49):
Knights family's journey has been the Begonia House. So yeah,
fancy knocking that down. Isn't there some richie down there
that can actually check some coin at it? It's an
oasis of calm and a busy city. If they say
that petition beautiful design building, right. I hate to say it,

(01:49:16):
but rather the cable car went than the Bogonia House.
That's how strong I feel about the Bigonia House. And
I love the cable car. I went to a party
the other way, going to the sixtieth and I had
to stay in such a place that I could get
there on the cable car. How do you get here
by the cable car? Of course you did. The fornicular

(01:49:40):
was quite complicated. Work the fornicular into it took me
four hours to get this. I get on the fornicular,
I walked fifteen to twelve. Kevin ats Marcus, welcome, Hey, how's.

Speaker 25 (01:49:51):
It going just to call me up regarding the Bgonia House.
Just to live down here in Wellington just like that.
You know, the rates are way too high, so we're
all broke. We can't afford the pay for the Magonia house.

Speaker 3 (01:50:05):
Yeah, there'll be all sorts of others stuff that you
should have. Well, i mean, are you in favor.

Speaker 2 (01:50:11):
Of it going.

Speaker 25 (01:50:14):
Look, I've been there, the kids there when they're really young,
lovely little cafe in there, but we just can't afford it.
It's where the rates went up sixteen points sixteen.

Speaker 3 (01:50:25):
So I should have supported three Waters get the water out.

Speaker 25 (01:50:27):
Of there, and just so that was that was a
that was a bad idea all around.

Speaker 6 (01:50:33):
But we're actually gonna go no, no.

Speaker 3 (01:50:36):
If Three Waters had gone ahead because of their long
term finances they had for it, that's why your rates
are through the roof, is to pay for the water.
And that was all that was all going to be
taken away from you. So all these people can play
about the rates having gone up, but that's all because
of the majority. That's the water and fixing the fixing

(01:50:57):
the damage and fixing the damaged water infrastructure. So in
some ways people are do that. People have voted for
those rate increases by putting that coalition government in, it
was always going to happen.

Speaker 25 (01:51:09):
That's an interesting point. But I'd say we'll say you
actually go and see how the council's working down here.
It's not working very well, and they're spending a huge
amount of money on projects that aren't really needed.

Speaker 3 (01:51:20):
But the Begonia houses are always been there.

Speaker 2 (01:51:25):
I know it.

Speaker 25 (01:51:25):
It's not been maintained. And who was maintaining it. That
would be the council, So they haven't been maintaining their own.
If I don't look after my home and it starts
to rot around me. I mean, I've got some repairs
that are outstanding. But if I don't look after my stuff,
I've actually got to look after. We're going to be
in trouble. I'm going to be in trouble, aren't I.

Speaker 3 (01:51:44):
Yeah, if we have no places like the Begonia House
to go.

Speaker 25 (01:51:49):
Well yeah, but I've actually got the Beginning House is
a nice it's a nice thing to have. But the
other things that we really do need, like you know, uh, well,
you know, like just keeping the normal normal potholes cleaned
up around the roads that we're responsible for. That'd be
one example. The last keeping the maintenance of the pipes.

Speaker 3 (01:52:11):
The last time as the Beginning has it looked it
it actually looked pretty well maintained, so I wouldn't be
surprised if they've just talked up how much it's required
to maintain. That would be my take on it.

Speaker 25 (01:52:21):
Yeah, you're actually I've worked for consulting engineers by as
a design engineer rather than the consultants. It's funny when
you scope out a project.

Speaker 18 (01:52:32):
No one ever.

Speaker 25 (01:52:33):
Scopes in approach project, do they. You start on a
project and as soon as you get as soon as
we get hands on it and go okay, what else?
And he's doing, Oh look, have you considered this? Have
you considered that?

Speaker 6 (01:52:43):
Oh?

Speaker 25 (01:52:44):
Look, have you considered long term projects? Everything gets expanded
because everyone wants to be on a big project rather
than a small project. So there might be a little
bit truer than that.

Speaker 3 (01:52:55):
Okay, not hear Kevin, thank you, but that's it for me. People.
The saying could collapse within the next twelve months because
of chi Chinese car makers increasingly dominate global markets. So yes,
no one's going to be by Japanese, so it's all
going to be Chinese. EV's well, I'll begin one of

(01:53:19):
those new electric jeaguers. They look zippy, don't they. For
goodness sake? Zeka geely x ping aon jco Leipmotors Skywell.
They're not names I'm that aware of yet. The Chinese cars.

(01:53:41):
I thinks Skywell's the X SUV and Jco is the
luxury one, not even recognizing that many. Maybe they're not
so big in South and the Chinese cars, I'll keep
an eye out anyway. I shall return people tomorrow night,

(01:54:02):
and I'll look forward to that. It's been a week
of very enjoyable talk. It's always good to get a
three and a half hours out of bread Mold. It's
a classic.

Speaker 1 (01:54:14):
For more from Marcus slash Nights, listen live to News
Talks the't B from eight pm weekdays, or follow the
podcast on iHeartRadio

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