('COUNTRY CALENDAR' THEME) - Always a favourite on every rural road. www.able.co.nz Copyright Able 2024 - On this coastal farm, they're mustering the lambs for the annual auction. (DOG BARKS, SHEEP BLEAT) - If the buyers don't come, we won't have a sale, so it's a punt. - Today is a great day, when you're seeing everything come in. - A farm that provides income and inspiration. - Horses, dogs; there's a rabbit... Always have some sort of animal in my work. (LAID-BACK MUSIC) (LAID-BACK MUSIC CONTINUES) (DOGS WHINE) Yes, yes. Come on, mate. - Calm down, mate. - There you go. - Just head away ahead of 'em, Tom, and take them round, and we'll just watch those cows down the bottom. We'll have to make a call which gate we go through when we get down, cos there's a heap of thistles in that yard. You must have a question, don't ya? - Where am I going? - You're doing the bottom bit, (CHUCKLES) cos you're the fittest out of all of us. Which is quite cool ― you'll be above the mussel farm. It's quite a scenic one. Tom will be controlling you. - Perfect. (LAUGHS) - We'll head off down the hill and get going. - Yep. Good as gold. Beaut. Come on, fuss. (WHISTLES) - Chris Chamberlain and his team have a long day ahead of them mustering on Canterbury's Banks Peninsula. - Get in, Trev. - Tom Redwood is the main man on the farm; and a good mate of his, Jason Erasmus, and Nina. (WHISTLING, DOGS BARK) We've got a fairly good crew cos we've gotta move quite a lot of stock along the way. - Down here. (DOGS BARK) - This is Putiki Farm in Port Levy. Just over a thousand hectares of beautiful rolling tussock country. We're at the moment just mustering forward for our annual on-farm lamb sale, so this is one of the biggest weeks on our calendar year. - If you wanna just walk out onto that wee spur... - Yep. - ...and then bomb straight down to the ocean. - That one there? - Yep. - Cool. - And everything will sort of rattle on down there and truck on round to the point. - OK, perfect. - I would do it, but, you know, I know― I know you want to, so... - (LAUGHS) - It is a beautiful piece of land. It's got about 13km of coastline that runs around Putiki around towards Pigeon Bay. Port Levy harbour's relatively sheltered from that predominantly easterly wind. So, it's coastal. It's relatively winter mild and summer dry. That's why we're exiting our lambs now. And then, as you see, the two heads of Lyttleton Harbour. It's a property where it's... you're never short of a view. Adderley Head on the peninsula here and Godley Head on the other side. You can pick up the New Brighton Pier if you've got good eyes. The boat traffic comes in and out for the major shipping port of the South Island. Marine farm on this side, which― we've got a share in it, and there's one on the other side of the bay as well. These tussocks, they're fantastic out here in the winter for shelter, for lambing. Lambs could tuck in behind it if there's a cold southerly blowing, and they also offer a bit of a haven, and there's always some feed around these tussocks. Get in behind, Todd. Todd, get in behind. - It'll take at least four hours to get these sheep to the yards. Fortunately, it's overcast, and that suits a muster. (DOGS BARK, SHEEP BLEAT) - If it gets really hot and they won't move, you've gotta get them as far as you can and then go back out in the evening. - (WHISTLES) - So strategically, it's better to ease them up. (SHEEP BLEAT, DOGS BARK) Don. Get in, Don. Hey! Hey! Then we've gotta get them all down to the yard, which will be putting the pressure on them. They don't like going down there so much. - Nina Jane and Jason Erasmus have travelled from their farm in South Canterbury to help. - We are usually farming down in Cave, but we've just come for three or four days to help out. It's a good working holiday. Behind, Nori. (SHEEP BLEAT) The stock have been going well. It's not that hot yet, so they always run a bit better when it's not so warm. (SHEEP BLEAT) - The lambs will be weaned and sold this week, as summers on this property are too dry for them to keep all their new stock. (SHEEP BLEAT, DOGS BARK) - It is earlier country. It faces north and it dries out in summer, so it's our most limiting factor. (DOGS BARK, SHEEP BLEAT) - They'll auction the lambs here on the farm. - It's presenting our lambs in our own environment. If the buyers don't come, we won't have a sale, so it's a punt. It's just playing the supply/demand curve. We're at the front end of it. The price is probably only gonna go one way from tomorrow, and that's down. We're gonna hug that fenceline right up to where those macrocarpas are. - On the left-hand side of it? - Yeah. Yeah. There's just a main stock track that they usually just pin it into the gully. - So go through that gate. You'll see it up there. We'll get these in the yard. (LAID-BACK MUSIC) That'll do, Flo! Walk home. Trev. (WHISTLES) - Today is a great day, when you start seeing everything come in in the muster. - Jacqui Gibbs Chamberlain says when she and Chris first bought the farm, mustering was done by the family. - My daughter Phoebe and I would always be helping Chris do the muster on our horses. Now we get other people in to help, but we used to do it all as a family, which was great. (DOGS BARK, SHEEP BLEAT, WHISTLING) She and Chris met in the 1980s at Lincoln University when Jacqui was studying horticulture. - I'm a city girl. I'm from Wellington, so I had a big learning curve on how to do things. It is fantastic to see the view of Lyttleton and Christchurch and be here. - There was Jacqui and myself. I had a good team of dogs, cos I was mustering at that stage; two horses, a $500 two-wheel motorbike, a old Land Rover worth $800 and some wire strainers, and that was about it. And, you know, you could farm like that. We just... We did all the work ourselves. It wasn't a hardship. We were young and we loved it. (SHEEP BLEAT, DOGS BARK) - Chris Chamberlain didn't grow up on the steep country of Banks Peninsula but an hour away, on the family farm at Leeston on the Canterbury Plains. - It was my home block originally where I came from. That was a block that was arable cropping, and I haven't got a great affiliation for machinery. So, I can break it, but I'm not that good at fixing it. (SHEEP BLEAT, DOGS BARK) - The morning muster's gone well. There's still another mob to get in to the yards in the afternoon, and on busy days like this, Chris Chamberlain particularly appreciates his main shepherd, Tom Redwood. - It's a young man's country. The skillset is to have a good team of dogs. He came in here with his dogs, and he's got a good set, so he can go out and muster these blocks. - I just wanted as much dog work as I could get on the hill, and this ticked all those boxes. (DOG BARKS) Thought, 'Yeah, I could see myself staying here for a wee while.' I thought probably two years, maybe, two or three years, and, yeah, that was six years ago. (SPLASHING) - Tom's partner, Naomi Abraham, has joined him for the afternoon muster. She loves farm life with Jacqui and Chris, whose nickname is Spider. - I work in town. Me and Tom met at Lincoln University, and, um... I'm lucky enough that we live close enough to town that I get my city job, but I get to liveout here. We're very lucky. Jacqui and Spider are awesome to live with. - Yeah. - They're always a bunch of fun. A real good mix, and we really love it here. - It looks like we've got all the sheep in. It didn't get too hot today, luckily, which is usually... can be an issue. I'd say we'll get home pretty well. (SHEEP BLEAT, DOGS BARK) - And there's another important family event on this week ― Jacqui's art opening. (RELAXING MUSIC) It's not only time for the annual lamb sale on Putiki Farm on Banks Peninsula; it's also shearing time for the ewes and lambs. - These ones are gonna go down into the wool shed, and they'll be shorn. It'll help them grow a bit better ― even though the science says it doesn't, but, um, it does ― and it'll also stop the fly blow. - Chris Chamberlin is part of a group of farmers on Banks Peninsula who formed a company to promote their wool. - Behind that brand, the story is the uniqueness of this countryside and the uniqueness of howwe farm, which is basically farming with nature. We're very organic the way we farm. Good animal welfare. We take our wool from here; we broker it on Banks Peninsula ourselves, and we send it down to Timaru. Aim to export 20 ton of scoured white wool to a customer who's over the other side of the world. And he's a very, very good spinner, and we've had a fantastic working relationship with him for a long time. Just grab you a handful of that good stuff. Leave it on top. - Ian Richardson, from nearby Pigeon Bay, is another farmer in the Banks Peninsula Wool Group. - We're cutting out a whole heap of middlemen. We're just tryna streamline the process, get scoured then put on a ship and sent to Europe. - This type of wool we're trying to grow, it's good and it's bright. It's very white, so it will scour well, and it's got good length, so it'll really turn into a really good yarn. If it's good at the start, we can make it brilliant at the other end and turn it into that luxury product. - The group's wool is sold as high-end carpet in the USA, where there's a growing awareness of environmental and human health issues with synthetic carpets. - There's some pretty good data coming out now on the nylons, the oil-based products. Their end of life is poor. They don't break down ― they basically last forever, so when they end in the landfill, there's issues that those landfills can leach and get into waterways, get into the food chain and get into human health. Wool is 100% natural product ― end of life, it does break down and returns to the soil. There is a movement in America and in Europe to get natural products back on the ground. Synthetics, when they heat, do let toxins into the air. It's not good for your health; it's not good for your productivity. (FOG HORN BLARES) - Come on, girly girl. Come on. We did all the mustering first on these two, but now they're quite old. He's, like... 21, and she's 27, so I can't really ride them anymore, but I still love having them around. - Jacqui Gibbs Chamberlain's affinity with horses and other animals features in another aspect in her life. (RELAXING MUSIC) - My mum was a painter, so it's always been in my blood. It's something that we've always done together, Mum and I. And then I've studied in a whole lot of different places ― New York, Europe... And always go to people that are, like, oil painters and textural painters. This is actually my dad when he was a kid, jumping. And so, I always wanted to do that photo of him. This exhibition will go to Auckland, and it's called Triggers. I feel there is more of a divide between the town and the country. So that's what this is about. And then Triggers will be more of a wider conversation about whatever triggers you in life. So, pretty much always have some sort of animal in my work. Horses come into it, dogs come into it; there's a rabbit that has come into it... You scroll on your telephone and that's called going down the rabbit hole. And then I come up with these crazy ideas after doing that. So there's always something that'll influence me for people and animals, because that's what I love. If I lived in the city, I don't think I would be as prolific. So I get up here like 8 o'clock in the morning and I'll paint all day, and then sometimes all night. When I'm on a roll, I'm really on a roll. This is Port Levy, and it's still not quite finished. I used to go riding the horses all the time, and then paddleboarding. Hi. - That's real cool. I like that one. - It's called Trigger Happy. - What goes on in here is a little bit different to what I do out in the yard. Looking good, though. - While she's working towards an exhibition in Auckland, Jacqui's about to have another open in Christchurch. - So, just in to town to deliver my last painting for the exhibition, which will be a relief after all the months of work I've put into it. Cos the ideas don't come all at once; they take time to evolve. - She's exhibiting with friend and fellow painter of 30 years Gill Hay. - Hi! - Oh. Hi, Jacqui. How are you? - Hello! - I'm good. - Oh, wow! - The last one to go up. - That's pretty cool, isn't it? Jacqui's paintings are sort of quite exciting, because... when you know where she lives, in such a barren, remote environment and there's no people around except Chris, that she turns up with these images full of all sorts of weird and wonderful people and animals, and it's― (CHUCKLES) You know, you just always― Makes you smile, and you get a surprise. (SHEEP BLEAT) - And back on the farm, it's sale day for the lambs. - Up to pen one, righto. (LAID-BACK MUSIC) (SHEEP BLEAT) - It's sale day on Putiki Farm at Port Levy on Banks Peninsula, and it's a frantic morning sorting lambs for auction. With 3000 lambs in the yards, Chris Chamberlain is feeling nervous. - Just when the yards are absolutely heaving, it only takes one clap of the hand and all the lambs can pile up and break a whole set ofrails and box up with what you've done, and you turn around and have to redo it again. So, they started at 6. I'd hope we'd be all drafted up and all the lambs will be penned into the sale pens by 12. As far as our business is concerned, it's one of the most important cash flow days of the farm. Our bank manager is coming today, which is good, so he can see it firsthand. He supports us in this. - So, we'll finish these, OK? - Yeah. - And then put them down there with those other Romneys. - Yep. - Bring those ones... - Stock agent Ed Marfell's been helping Chris organise the family's annual lamb sale for 17 years. - Have a look around you. Why wouldn't you love coming here? And the hospitality, and they certainly look after you. - And he's let Chris know lamb prices are down. - They said the sales yesterday and the day before went OK ― they said they sold them, which is a plus. There's not a lot of confidence in the market. (SHEEP BLEAT) - For the first 10 years, from 2006 to 2015, we averaged just over $70 per lamb. But for the last six, excluding COVID, the average has been around $113, $114, and that's where we need to be. (SHEEP BLEAT) - Chris is hopeful of a good price for his lambs. He's trucked in hundreds more from his family block in Leeston. - I never quite know how many people come to the sale. So this is just smoko, and then I'll go up and do rolls and buns and things, and cakes. The truck drivers come and get something to eat, and then all the people coming to the sale as well. - We're just unloading the lambs that have come in from Leeston, and then they'll draft them three ways. That's the plan they've told me. - It's not just lambs for sale; shepherd Tom Redwood is bringing in some young cattle from the high tussock country on the farm. - They don't get handled a whole heap by humans in the yard, so they can be a bit free. When they come in, it's all a bit scary for them. They know we're homers and they want to turn and go back that way. - On behalf of the Haslett team, very warm welcome to you all. Thank you for taking the time to travel over here to Putiki. Up to pen one, righto! - Auctioneer Phil Manera starts by selling the top pen of lambs, and the bidding moves quickly. - 157. You have a good look at a pen of lambs like that, eh? Right, you never know. They're what? They're 155 or 50 on those. 150 for them. Who's got it? 45, and away we go to start 'em. I got 36. I got 38. I got 138. (FARMER YELLS) 140. 140. Got two now. (FARMER YELLS) I got four there. 144 now. 144. I got six now. 147 to 146. 147 to 146. Don't miss out. I'm at eight now. (FARMER YELLS) Oop, 50 now. Oop! Gonna go 51 over the top. You want them. Oop, one. You wanna go two? 52. Then I'm at three. 53. Stick to them. I'm at 153. You're not wrong. 153. Change your mind. The bid's with you, Brian. 153, all done. Gone. 153. They're antibiotic-free, farm-assured property ― they tick all the boxes. Open at 116. Got 'em at 16. Got 'em at 16. 18. I got 18 now. I got 19, he said. I'm at 20. He's let you in. I got one now. Oop, two. Oop, at 22. That'll be two. At $122. All done. They're going, they're gone. Thank you, Brian. Same way. - Well, I'm very pleased with that. Now we'll just have to work out what the smaller ones... Cos the averages are on the numbers in the pens. - That does settle the nerves... and the bank manager. - The good thing is I can― If the prices were really bad, I just would've locked Jacs in the studio for a year and she could cover my expenditure. - Yeah, right (!) (LAUGHS) - 1340. 1340 for 'em now. Take the ten if you want to. (FARMER YELLS) 50, 60, 70, 80, 90. 1390 for 'em now. 1390. They're going to go. Quick! Done. - It's been a good day. Chris and Jacqui's lambs have fetched better prices than those at other recent farm auctions. 3000 lambs sold and trucked off the property. - Yeah, I'm pleased with the prices. It was... pretty well where the market's at. - $10 up on the sale they've seen this week, so that's good. - Yeah, that is good. I hadn't heard that average, so that's good. I think we would've been happy anything over 90. - Yeah, I'm pleased. - Holiday in the Caribbean? - Oh, OK. (LAUGHS) - Here's hoping. (SHEEP BLEAT) Captions by Drew Welsh. Edited by Maeve Kelly. Captions were made with the support of NZ On Air. www.able.co.nz Copyright Able 2024 - Country Calendar was brought to you by Hyundai.