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The Muster- Harry McCallum: Te Anau YFC · The Muster on Hokonui

• 0:13
  Speaker 1: Welcome back to The Muster. Roxy Music is the other
• 0:16
  Speaker 1: tunes today. That song there, Age of Lines, a very
• 0:19
  Speaker 1: long intro. So we'll crank into it next with our guest,
• 0:23
  Speaker 1: who is Hazama Kaza, although Harry McCallum is the name
• 0:25
  Speaker 1: he goes by. He's based up in Te Arau and
• 0:28
  Speaker 1: joins us on behalf of Te Arau Young Farmers in
• 0:32
  Speaker 1: our Young Farmers chat for Tuesday. G'day, Harry.
• 0:34
  Speaker 2: How you doing, Andy? How are you?
• 0:36
  Speaker 1: Pretty good. Yourself? How's life in the basin? You've had
• 0:38
  Speaker 1: some blue sky recently, I understand.
• 0:41
  Speaker 2: Yeah, no, the weekend was probably about a month late
• 0:43
  Speaker 2: for good weather, but no, we're looking not too bad
• 0:48
  Speaker 2: at the moment, yeah. Been wet, been wet.
• 0:51
  Speaker 1: You'll be drying out now, gradually?
• 0:54
  Speaker 2: Yeah, no, I think we're into a wee bit of
• 0:56
  Speaker 2: ground work today, by the sound of it, yeah.
• 0:59
  Speaker 1: That's a good way to be when you can finally
• 1:01
  Speaker 1: get the iron horses out into the paddocks.
• 1:04
  Speaker 2: Dead right, yeah.
• 1:05
  Speaker 1: TR now, in general though, how's it been recently, Harry?
• 1:10
  Speaker 2: Farm-wise or club-wise?
• 1:12
  Speaker 1: Oh, just everything.
• 1:13
  Speaker 2: No, it's been not too bad. We're going to be
• 1:16
  Speaker 2: able to snow right in the middle of Lambing, and
• 1:19
  Speaker 2: it has been wet, but probably not as a comparison
• 1:21
  Speaker 2: to last year's spring. I think, yeah, we're getting more
• 1:28
  Speaker 2: dry days than what we did last year, so that's
• 1:31
  Speaker 2: probably a bit more of an ups for us. And, yeah,
• 1:35
  Speaker 2: long forecast, I think, right through to a bit of
• 1:37
  Speaker 2: rain tomorrow, and then... Into the weekend, we're looking schmick, really, yeah. So,
• 1:42
  Speaker 2: other than that, can't really complain. Covers aren't too bad,
• 1:46
  Speaker 2: sort of, for lambing. Yeah, like I said, we're just
• 1:50
  Speaker 2: into shedding out now, so hopefully they'll start to crank
• 1:53
  Speaker 2: the further we get on into the year.
• 1:56
  Speaker 1: How would you say the lamb drop's been?
• 1:58
  Speaker 2: Not too bad, yeah. No, can't complain. From what I've
• 2:01
  Speaker 2: seen this morning, there's plenty of lambs about, and... Yeah,
• 2:07
  Speaker 2: not too many wet dries sort of shedding out. Mind you,
• 2:11
  Speaker 2: I'm not that good at it either.
• 2:14
  Speaker 1: What, you're not too good at shedding out or wet dries?
• 2:17
  Speaker 2: Nah, shedding out.
• 2:20
  Speaker 1: It's a patient's thing, that's why.
• 2:22
  Speaker 2: Yeah, I've got zero tolerance for all of that, unfortunately.
• 2:26
  Speaker 2: But that's all right, no, we're having fun doing it.
• 2:29
  Speaker 2: But no, lamb drops are fine, yeah.
• 2:32
  Speaker 1: Yeah, shedding out's one of those things. Everyone's got a
• 2:35
  Speaker 1: different rationale behind it, I suppose. What do you do
• 2:37
  Speaker 1: in your place there? It's a pretty large-scale operation that
• 2:40
  Speaker 1: you're managing. Shedding out, I mean, or do you just
• 2:43
  Speaker 1: set stock and just go from there with the main use?
• 2:46
  Speaker 2: Nah, set stock, bit of lamb. Then sort of once
• 2:49
  Speaker 2: you're sort of wearing the end hood or you're sick
• 2:52
  Speaker 2: of going around them, then we'll just shed off the one. Yeah,
• 2:55
  Speaker 2: we'll just shed them out essentially, yeah. Only on the flat, though,
• 2:59
  Speaker 2: the hill will... have a crack at trying to do
• 3:01
  Speaker 2: that maybe after tailing when we bring everything down. But no,
• 3:08
  Speaker 2: it's one of those jobs, slow is fast.
• 3:11
  Speaker 1: That's pretty much about it. So when do you hope
• 3:13
  Speaker 1: you get the tailing going?
• 3:15
  Speaker 2: That'll be a week after next. We'll get into the
• 3:18
  Speaker 2: studs and then we'll just roll on after that. Nice.
• 3:21
  Speaker 1: Okay, Young Farmers chat, how's it been happening? You guys
• 3:24
  Speaker 1: have got a big weekend coming up.
• 3:26
  Speaker 2: Yeah, we've had a pretty... We've got a pretty busy
• 3:28
  Speaker 2: week ahead of us, and last week was busy as well.
• 3:32
  Speaker 2: Done some tailing last week. What did we do? Probably
• 3:35
  Speaker 2: 1,600 lambs, which was a big day for us, I suppose.
• 3:37
  Speaker 2: Pretty unorganised chaos. But, no, we had a real good
• 3:40
  Speaker 2: crew turn up, about 14, 15. And, no, everyone got on.
• 3:45
  Speaker 2: Good vibes. No, it was great. That was a good
• 3:47
  Speaker 2: day out. And, of course, we had to wet the
• 3:51
  Speaker 2: pallet at the church afterwards because it was such a
• 3:53
  Speaker 2: good day. And then leaning into... This weekend, we've got our,
• 3:58
  Speaker 2: I think we're up to about our fourth bar cup event,
• 4:01
  Speaker 2: annual bar cup event. So that's happening at the Tiana
• 4:05
  Speaker 2: Rugby Club. It just kicks off at five. And yeah,
• 4:09
  Speaker 2: we've got quite a good prize pool this year with
• 4:11
  Speaker 2: a lot of local sponsors donating prizes. And half the
• 4:18
  Speaker 2: profit from the evening is going to go to the
• 4:20
  Speaker 2: Maurer Primus School swimming pool. So just another local community
• 4:26
  Speaker 2: event outfit to, yeah, donate towards. Yeah, nah, it's going
• 4:32
  Speaker 2: to shape up to be a really good night. We've
• 4:33
  Speaker 2: got a kids event, or kids and pets event, and then, yeah,
• 4:36
  Speaker 2: just the main event is the Hunterways, yeah.
• 4:39
  Speaker 1: Now, Mark Gascoigne is going to speak earlier on in
• 4:42
  Speaker 1: the day talking mental health. Tell us about that.
• 4:45
  Speaker 2: Yeah, so Otago Southland, we run a, we try and
• 4:50
  Speaker 2: run a wellbeing event once a year, just with everything
• 4:54
  Speaker 2: else going on, tournaments and competitions, we thought, that it'd
• 4:59
  Speaker 2: be good to run a well-being event. So, yeah, we've
• 5:00
  Speaker 2: got Mark Gascoigne. He's coming before the bar cup at
• 5:04
  Speaker 2: 2 o'clock, and that's a $ 5 a head event. And, yeah,
• 5:09
  Speaker 2: he's just going to talk about... He's a dairy farmer
• 5:11
  Speaker 2: up from Cambridge, and he's going to talk about just
• 5:14
  Speaker 2: the mental health side of farming, just sort of the
• 5:18
  Speaker 2: stuff that doesn't really get talked about enough, essentially. Yeah,
• 5:21
  Speaker 2: and an open sort of platform, so... Yeah, the crew,
• 5:24
  Speaker 2: it's an open community event, so anyone can come to that.
• 5:28
  Speaker 2: The Bark Up's the same, anyone can come to the
• 5:29
  Speaker 2: Bark Up, even if they don't have a dog or
• 5:31
  Speaker 2: anything as such. Yeah, just come for a conversation in
• 5:35
  Speaker 2: the yard and really go.
• 5:37
  Speaker 1: My son was asking if there's a human bark competition
• 5:40
  Speaker 1: as such.
• 5:41
  Speaker 2: I think there is, yeah. Yeah, no, there'll be a
• 5:43
  Speaker 2: human bark. I'm not a handy on what the prize
• 5:46
  Speaker 2: is for that, but that's usually a good laugh as well.
• 5:49
  Speaker 1: What time for the Bark Up proper starting?
• 5:51
  Speaker 2: 5 o'clock, yeah, I think the bar opens about 5.30
• 5:55
  Speaker 2: and the Tiana Rotary Club, they're going to be running
• 5:58
  Speaker 2: the chip band this year, so yeah, that's going to
• 6:02
  Speaker 2: be hot chips and hot dogs, etc and that's another
• 6:05
  Speaker 2: thing as well the money they make goes back into
• 6:07
  Speaker 2: Rotary which they're another community based organisation that relies on volunteers.
• 6:12
  Speaker 1: Yeah, great to keep it local, Harry, so you guys
• 6:15
  Speaker 1: got a meeting this week?
• 6:17
  Speaker 2: Yeah, we've got one on Wednesday so Wednesday, 7 o'clock
• 6:20
  Speaker 2: at the Tiana Workingmen's Club. So, yeah, if you came
• 6:24
  Speaker 2: to come along and either join the club or just
• 6:28
  Speaker 2: come along for a yarn, yeah, we're really open to
• 6:31
  Speaker 2: new members. I think we're sitting at about 27 paid-up members. So, no,
• 6:37
  Speaker 2: we're a good, strong, healthy club. Well, I wouldn't say healthy.
• 6:39
  Speaker 2: We're a good, strong club. Not so healthy on the weekends.
• 6:44
  Speaker 1: You're healthy financially and as far as mindset. Let's say that.
• 6:48
  Speaker 1: To a degree.
• 6:49
  Speaker 2: That's a good cut of the run out there.
• 6:52
  Speaker 1: Hey, good on you, Harry. It's going to be fun.
• 6:54
  Speaker 1: I'm going to be helping you guys out on Saturday.
• 6:56
  Speaker 1: I'm looking forward to it as well because, let's be honest,
• 6:59
  Speaker 1: everybody's due for a couple of brews and a chinwag
• 7:01
  Speaker 1: after the past six weeks, right?
• 7:03
  Speaker 2: Yeah, dead right. The last two, three years, the event's
• 7:08
  Speaker 2: been getting bigger and bigger and we're getting a lot
• 7:11
  Speaker 2: of young farmers out of Southland jumping in a van
• 7:15
  Speaker 2: and making the trip. I know we did. We took
• 7:17
  Speaker 2: a van up to Paris Bar Cup. I think there
• 7:20
  Speaker 2: was 12 of us in an eight-seat van. So, no,
• 7:23
  Speaker 2: that was a good trip. I didn't win on that one,
• 7:26
  Speaker 2: but that was a good trip by the sounds of it. Yeah,
• 7:27
  Speaker 2: a bit of mischief, no dramas, but, you know, it
• 7:30
  Speaker 2: was good. So it's good to see that some of
• 7:32
  Speaker 2: the other clubs and stuff are coming and supporting events
• 7:34
  Speaker 2: because that's the one big thing we try to drive
• 7:36
  Speaker 2: as well is having other clubs. Every time there's a
• 7:39
  Speaker 2: club event, I'm going scratch their back, scratch theirs, essentially, yeah.
• 7:43
  Speaker 1: Can I just say, 1,500 lambs for 15 people turning up,
• 7:47
  Speaker 1: you could have set a world record then if you
• 7:48
  Speaker 1: wanted to.
• 7:49
  Speaker 2: Oh, I don't know about that.
• 7:51
  Speaker 1: If you wanted to.
• 7:53
  Speaker 2: Oh, potentially. I reckon there was more people than Prattleaf,
• 7:58
  Speaker 2: put it that way.
• 7:59
  Speaker 1: Good on you, Harry. All the best for the weekend.
• 8:01
  Speaker 1: Looking forward to it. We'll catch up again, mate.
• 8:03
  Speaker 2: That's tidy. Cheers, Andy. Laugh out loud with Ag Proud,
• 8:11
  Speaker 2: because life on the land can be a laughing matter.
• 8:14
  Speaker 1: Brought to us by Shearwell Data, working to help the
• 8:17
  Speaker 1: livestock farmer. What's your call a horny cow? Beef jerky.
• 8:26
  Speaker 1: Just before we go as well, Beef for Lab New
• 8:28
  Speaker 1: Zealand spring shouts continue tomorrow at the Three Rivers Hotel
• 8:33
  Speaker 1: at Wyndham starting at 5 and on Thursday the Brunel
• 8:36
  Speaker 1: Peaks Cafe over in Harry's Neck of the Wood, or
• 8:38
  Speaker 1: near it anyway at Blackmount. And then on Thursday as well,
• 8:42
  Speaker 1: Safatago Town and Country Club in Balclutha and then concluding
• 8:45
  Speaker 1: this Friday at Waimumu at Titipu Hill. We'll leave it there.
• 8:50
  Speaker 1: I'm Andy Muir. The Must has brought to you by
• 8:52
  Speaker 1: Peters Genetics. Enjoy the afternoon. The podcast is going up shortly,
• 8:55
  Speaker 1: and I'll catch you tomorrow at 1 o'clock.