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The Farewell Dinner by Dominique

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Our study abroad farewell dinner was the perfect way to celebrate the journey we had shared. The evening began with an explanation of the winery. I may be biased as a food scientist, but I loved hearing about the production process and the steps you can take to develop different fruity flavors. We then moved inside and were presented with glasses of sparkling sauvignon blanc, its crisp flavor setting the tone for the night. We paired it with a selection of delicious starters: sweet potato rounds, arancini, and wontons. As the evening unfolded, we moved on to a tasting of pinot gris and chardonnay. During this part of the dinner, we learned a valuable tip about white wine that I will definitely put into practice: if it is served too cold—below 3°C—it can numb the roof of your mouth, masking its full flavors. Just as we were taking in this lesson, Scott McFadden and his partner Ang who own the Acheron Station arrived. Alex and Sue Bruce, the owners of Travlon, arrived not long after, add...
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All About Grapes by Olivia

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Wine, a product created by fermenting grapes, is a popular and revered item found across the globe. Initially, making wine sounded like a simple process to me. However, after our trip to Rossendale Wines, I soon realized wine making is anything but eas. Brent and Shirley Rawstron hosted us at their picturesque vineyard and taught us about grapes and wine production. Brent provided our class with an in-depth history of his experience running a vineyard and general issues that have impacted vineyards across New Zealand, such as the introduction of invasive aphids from North America. Something unique about grapes is that they are very sensitive to environmental conditions, and their flavor profile is reflective of those conditions. For example, stoney soil types with reduced water content force the vines to work harder, resulting in a smaller and more intensely flavored berry. On the other hand, milder and softer soils will provide a smoother taste. In addition to learning about grape cul...
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Today I Met Robin Oakley by Drew

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Robin Oakley, fifth-generation farmer and owner of Oakley’s Premium Fresh Vegetables, is extremely precise in everything he does from how he runs his business to how he talks and even walks. During our visit to his farm, it was clear that he knew what he was doing with everything, with the plethora of awards plastered over the walls from good sustainability practices to simply growing some damn good vegetables. From our time on his farm, there was not a single question thrown at him that was left without a satisfactory answer. After our initial discussion about the farm, he was ready to give us a tour, not wasting any time. As soon as we began to walk it was noticeable just how ready Robin was to show us everything. Our first stop took us to a refrigerated storage barn with beetroots inside. It certainly doesn't sound that interesting to look at beetroots in a crate inside of a cold and wet room but Robin Oakley made it interesting. Of course, there is only so much to talk about wh...
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Today I met Scott McFadden, a.k.a the Man, the Myth, the Legend by Alex

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Let me tell you about the man he is first. He’s the owner of The Acheron, his family’s farm since 1965. Growing up, his brother was actually supposed to take it over. However, in 2000, his dad asked if he wanted to give it a shot and since then, Scott’s been running it. In the past couple of years, Scott has downsized his livestock numbers. But don't worry, they’re still his first priority in the morning. Instead, he’s been focusing more on his bread and butter; his wool press business. He owns multiple wool presses; machines that compress wool into bales for export. This provides him with a year-round steady income, unlike other crop and livestock farmers that depend on fluctuating consumer markets. In addition, Scott has other streams of income through his sheep, cattle, 200 hectares (500 acres) of forest, and beekeeping partnership.  Okay, now let me tell you about the myth. It’s been said that sometimes you’ll catch a glimpse of him riding on a steel pony, alongside the Acheron...
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Precision Agriculture and Sustainability by Natalie

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If you were to ask 100 people what their definition of sustainability is, you would get 100 different responses. This is because sustainability is not a one-size-fits-all concept. If we’re being honest, if you had asked me a month ago what sustainability meant, I would’ve said “reduce, reuse, recycle!” Lucky for me, one of the classes we’re taking is called Sustainable Farm Management, so I’ve since learned a plethora of information about sustainability. To break it down, there are three main objectives of sustainability in farm practices: economic profitability, a healthy environment, and social equity.  Obviously farmers want to make money (don’t we all?). Solid risk management, marketing, financial planning, and overall profitable enterprises must be in place to sustain these farmers’ wallets. Next, the part most people associate with the term sustainability is the environment. Farmers explore biodiversity, conservation of natural resources, soil microbiomes, and more to ensure ...
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Caring for Each Other by Rachel

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Nearing the end of our month together, I reflect on the journey it took to get here. It started in the wee hours of morning well before daybreak, four flights totalling over 24 hours– 35,000 feet up and then back down, rinse and repeat. Once we arrived, we were immediately inundated with change: new faces, new sights, new information. I remember being fascinated even by the cars on the road, things alike but somehow entirely brand new. The reality sets in that you are now half way across the world with a bunch of people you do not know, and it is daunting. You make it through by an unspoken give and take. You put yourself out there, you care for others, and you find they do the same.  Caring for each other has been an essential part of this trip, and was seen in a variety of forms. More often than not, it is most evident in the quiet spaces in between rather than in explicit actions. It could be seen in the times spent teaching each other yoga flows and rugby throws, sharing books,...
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Lincoln Game Nights by Shaw

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Every Tuesday night, our Lincoln RA, Darius, puts together and hosts a sports night in the campus gym from six to eight pm. Sports include: volleyball, racketball, basketball, hockey, and NZ Football. Volleyball was my favorite sport to play. On one of the nights, we were even able to teach Darius how to play volleyball and American football, both of which gave us all a good laugh. With sports being an important part of my life, these nights helped combat my homesickness. Tuesday game nights have been a staple to my enjoyment here. Endless laughs reminded me of the times I used to run around in gym class with my friends. The different varieties of games provided us with a competitive, yet fun activity. The exercise was also a relaxing and engaging way to refresh our minds. To Darius, it didn’t matter if you knew how to play the sport. The only thing that mattered was that you were laughing and enjoying yourself. We never had to question if we were having fun. Unplugging from the world,...
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