Tag: small business

In the frame: an interview Jo Williams, picture framer, art installer and recycler

Linda

Eight tonnes of recycled wood takes up a bit of room, but surprisingly not as much space as one might expect.  Jo Williams of J.W. Framing & Supply in Newtown, used a Wellington City Council Organics Diversion Fund grant to rescue the native timber when the Wellington Girls’ College auditorium was demolished.  Now Jo’s in the process of breathing new life into it.

WCL visited Jo to find out how and why she rescued eight tonnes of native timber, otherwise destined for landfill and how her framing and supply business is developing.

I’ve got three businesses going on within this space.

WCL:  Tell us a bit about what led you to setting up a picture framing business?

JW: I moved here from Hamilton.  I had a museum background and I couldn’t find work in my field.  I didn’t want to abandon that career so I decided to go out on my own.

WCL:  How did you learn the necessary skills of framing?

JW:  From working in the Waikato museum (Te Whare Taonga o Waikato) framing art works for exhibition. I got so much out of that experience.  I remember framing a Seraphine Pick watercolour and thinking “This is so cool”.  It provided me with opportunities not many people get.

WCL: When you went about setting up your business, how did you do it?  You’ve got a lot of stuff in your studio.

JW:  I’m in my fourth year of being full-time. I was two years part-time at first. I knew someone who’s father-in -law bought a retiring framer’s equipment and was going to start his own business but never did.  So I bought that stuff off him for five grand.  I got three basic pieces of equipment to set up and a little bit of stock as well.  The equipment wasn’t the greatest but it got me started.

I started in my bedroom in a flat up the road where I was living in at the time.  I then got a sliver of workshop upstairs [in the present complex]. I used the workshop for cutting frames and ferried them back to my bedroom for completion.

I worked part time while just practising for six months.

My first job was for Thumbs Up, a group of disabled artists in Petone.

Friends and neighbours supported me and it just sort of grew from there.  I moved into a bigger workshop space, then I moved into this present studio space.

I got a sign and stuck it out on the street “Open Saturdays” and work started coming in. It enabled me to go full time four years ago.

Business came very much from the Newtown community.  I have customers around the neighbourhood.

And then the website was developed.  People just google “Picture framing Wellington”. It’s nice to have an easily describable business.  It’s easy to google.

I find the best thing for me is to be open Saturday.  I’m open 10 to 3.  Anyone can walk in at that time.  If they don’t, it doesn’t matter.  I just do my admin during that time.  It sucks working weekends sometimes but that structure is the steadiest thing I have in my working week.

My working week can be all over the place so having that regular Saturday time for doing that is really good.

WCL:  Have you had to learn to cut glass as well and get equipment for doing that?

JW: You don’t actually need very much equipment for glass cutting.  You just need practice and a steady hand.  It’s all about measuring.  Measuring and accuracy – you have got to have everything accurate to like, point five of a millimetre with glass.

This stuff is all about measuring.  And I’ve been through hell.

When I was at the museum I got thrown in the deep end and had to practice and practice and practice.  I had a couple of people I could ring and one was the framer at Te Papa and I still ring him up now and go “Help!” He’s become a mentor.

That struggle though, at that time, is probably what gave me the grit I needed to do this.

WCL:  What else do you do besides framing?

JW: I hang art in people’s houses.  That’s been a great addition to the business.

WCL: Talk us through how an art hanging service works

JW:  First of all, if there’s a really heavy or large item that needs a professional to hang it.  It needs proper fittings so it doesn’t fall off the wall.  Heavy mirrors or really big paintings.  Then there’s the aesthetic side – you try to make it work in the whole room so there is a flow.
I try to make it feel calm.  And also – you hang things on two hooks so they don’t go crooked.

WCL: Besides art works what other things have you been asked to frame?

JW:  A couple of people want me to make a magnetic frame or something for their kids art and family photos so they can swap them out.  I’ve framed a few kids’ art and when they see their art trapped in behind glass and in a frame, they don’t generally like it.

So I have a vision and need to design something where you can just swap them out and easily access them and kids can do it themselves.

I have a customer whose father built a log cabin, not having done anything like that before. They want me to make something unconventional with a rustic feel.  So that’s a fun challenge.  I do like the bespoke challenges.

In the early stages those things were actually quite … you’d end up working for hours and hours and get paid next to nothing.  So you get better at saying no to things. But it’s also how you develop your skills.  There’s a fine line between getting the experience and getting paid.

WCL:  How did you work out how to charge out your services?  Did you look at what other people were charging or have you come up with a figure that works for you?

JW: I come from a community arts background and I struggled a lot with charging enough.  I think I’m there now where I’m happy with the rate I charge.

I have a rough idea of what other people charge.  It’s just sort of testing the waters and getting confidence up.

You punish yourself and think “I should have done that faster.” It should have taken two hours but actually I did it in four.  But then your confidence grows and you think “No, it takes three.  Do it in three, charge for three”.

The thing about self employment is that you don’t get to measure yourself against anyone else.  When you’re working alone you don’t really see how other people work.  In the past year or so I have worked alongside other art hangers and have learned from them.

It’s what the customers say.  If they’re happy, then that’s good.

WCL:  Do you prefer working with wood?

JW: Yeah.  The workshop upstairs is my happy place.  This whole thing is about precision but the workshop and wood is a little more forgiving.  Working with the recycled timber is great compared to working with the painted surfaces of commercial mouldings.  I definitely like working with the wood most of all out of all the processes.

WCL:  Is it mainly recycled native timbers?

JW:  Yes.  There’s just so much around and it’s getting wasted.  It’s such beautiful stuff and so much better than anything you can buy new.  If you take the time to turn it back into something beautiful.

It brings a warmth into the room.

WCL:  You applied for, and were awarded, a Wellington City Council Organic Waste Diversion Fund.  Tell us a bit about the process of applying for the grant and what have you done with the funding.

JW:  I think the funding applications opened around Christmas time.  I didn’t actually know about it and somebody brought it to my attention.  Lots of people were encouraging me to apply for it.  I had received $2000 funding the previous year from the Waste Minimisation Fund to buy a thicknesser to do the same thing I’m doing now but on a smaller scale.  It was a small step forward.

I thought “No way. I won’t get that. I’m not ready for that” but the universe was saying “Do it!  I have experience at applying for funding with some of my past jobs so I thought I’d give it a go.  The people in the Waste Min team were really supportive and I could go to them with questions and they were really helpful.  It’s a newish fund, only about three years old.

I come from an arts background where there is so much competition for funding, so I was used to doing quite tight applications.  I was amazingly lucky enough to be successful.

What have I done with the money?  Well, I bought equipment, machinery and I’m paying someone to help me get this whole thing going.  Dustin is a qualified joiner and is helping get the whole recycled timber enterprise off the ground.

I got the guillotine.  I used to cut everything with a craft knife for three years, which was ruining my arms and doing my head in.  If your ruler is out by point five of a millimetre then you end up with a rhombus. Just cutting a perfectly square rectangular piece of cardboard can be a world in itself without decent tools.  So the guillotine has been an absolute game changer.  It speeds me up a lot, helping to make the process more production oriented.  Instead of every single thing having to be done from start to finish and then you start the next one.  It’s just too slow.  I can now work in a much more efficient way.

There’s a machine upstairs, a woodworking machine that can do a whole lot of things, and there’s other machinery, like the metal detector.

WCL:  Is all this machinery available in New Zealand or have you had to import some?

JW:  It’s all New Zealand.  Some is second hand and some is new.

WCL: As a recipient of the grant what expectations are there on you, from the council, to account for how the funding is used?

JW:  I submitted a budget with my application and I have to report back with my actual spend.  My main objective was to save eight tonne of wood and that’s what they really liked.  I’ve met that objective.

WCL: Is this wood that would otherwise be destined for the landfill from demolished buildings?  How do you find out that wood is going to become available?

 JW:  All of the eight tonnes comes from Wellington Girls’ College auditorium.  There will be other buildings in the future.

I have a relationship with a demolition company.  There’s a guy, Matt Thornton, of Ceres Environmental NZ, who came here. We just happened to start talking about wood and I showed him the samples that I was using.  He said “Oh, I can get you a lot of wood” because he’s got an interest in sustainability as well.  Having worked in the demolition industry he’s seen masses of demolition timber be taken to the tip everyday.

His boss, Swaroop Gowda, kindly wrote me a letter of support for the application which formalised our arrangement. I was so stoked.

At the moment I’m still trying to figure out how to deal with it all in an efficient, productive way.  I’ve learnt so much.  When this is processed and sold then more will come in from other places.

WCL: Who is your market for eight tonnes of recycled native timber?

JW: I want to see other framers using my timber.  I’m going to wholesale the prepared timber to framers around the country.  That’s what I’m working on.  It’s a premium product.  There’s been massive learning curves because I’ve never machined any timber in my life before now.

WCL: Do most people want to leave the wood in its natural state or do they want it painted?

JW:  Most people love it as it is.  Rimu goes with pretty much everything.  Some people have had bad aesthetic experiences with rimu in the 90s, such as yellow varnish.  I have to be very careful with my design.  I also have a lot of what might be red beech (tawhai raunui) which will probably be stained as the colouring varies a lot.

I still have all those samples of commercially available mouldings there, but 80 percent of the time this is what people are choosing.  I’m looking at having six to eight of my own mouldings by the end of the year.  I’m not going to be too complicated.  The simple stuff is quite fashionable at the moment.  People want simple, box framing.  They don’t often want fancy stuff with curves and ornate gold stuff.  Having it there shows people what they don’t want.

WCL:  Have you marketed the recycled framing specifically to WGC alumni as a nostalgia thing?

JW:  I haven’t really done any marketing yet.  Alys Freeman (Business Development Manager, WGC) put something in the newsletter to the alumni before Christmas and the Council did an article to promote the fund being opened again, so I got a lot of people contacting me when that came out.  I now have a mailing list for people who want frames made with the wood from the Auditorium.

I’ll soon have some premade frames available for purchase.  There’s a lot of nostalgia attached to it.  Custom framing is prohibitive for most people so I’m trying to make some keepsake that’s affordable.

WCL:  You talked earlier about being on your own and not being able to compare yourself to what others are doing.  What other upsides and downside are there to running a small business?

JW:  It does feel really isolating sometimes.  For the first three years I was here I was living here, working here.  I was broke and it was a struggle.  I thought about quitting so many times and looked for other jobs.  But I kept going. I think the customers probably kept me going.  I meet really interesting people that I wouldn’t normally meet and I think I make friends with all of my customers.

This timber thing has got me through I think.  Everything has been saying “Do it, do it, do it” the whole time.  The path is already written and I just have to walk it.

WCL:  Like the serendipitous meeting with Matt?

JW: Yeah.  I said to someone the other day, this whole thing has been like stumbling down a corridor in the dark, not knowing what obstacles are there.  But I just keep going and it seems to be ok.

WCL:  Do you have any advice you’d like to share with anyone thinking of starting a small business of any kind?

JW:  Just persevere.  Keep going.  Keep your standards high.  Just keep going as long as you can.  It is really good being self employed.

WCL: Future plans?

JW:  I’m really interested in innovation and sustainability and would love to dive deeper into this field.  It would be amazing to be able to develop other products that can help clean up the world.

I’m hoping in future to do framing lessons.  Artists are struggling and framing is a hideous barrier for them.  I would like to be able to facilitate them being able to do it for themselves.

My passion is helping artists. 

I like variety, I like a challenge.  I like my neighbourhood and community.     

Plus I have an awesome Metal Detector if any DIY woodworkers want to come and use it!

Click here for more information on the WCC Waste Minimisation funding.

Picture framing for the first time / Bartholomew, Lee
“From total beginner to confident expert—that’s where this question-and-answer guide takes first-time frame-makers. It explains every step, from gathering the tools and selecting basic materials to choosing the right frame, assembling it, and matting the finished artwork. Here are solutions to all the problems encountered along the way, with multiple projects.” (Catalogue)

 

Picture perfect framing : making, matting, mounting, embellishing, displaying & more / DuMont, Katie
““Fundamentals are covered in some detail, complete with photographs and step-by-step illustrations. Twenty-two crafty projects feature a variety of techniques, from faux gilded to Indian quill frames…tips for arranging, hanging, and decorating with pictures. An idea gallery ready for implementation.”—Booklist.” (Catalogue)

 

How to frame your own pictures / Warren, Jane
“This visually appealing book introduces readers with no previous knowledge of the craft to simple techniques for creative home picture-framing.” (Catalogue)

 

 

If you would like further information please contact the Prosearch team at the library. We can help you find information across a range of perspectives and resources. All enquiries are treated in confidence.

 

Chatting about chocolate and connections with Asli and Sel Gider, La Petite Artisan Chocolate

Linda

“In ten years time we’d like to see La Petite as a solid, established icon for Thorndon and Tinakori Rd.  That would be a very, very satisfying goal.  When the ships are coming in and for people visiting the Botanical Gardens, if they think “Oh, we need to see La Petite”, and we become a destination, that’s probably a good target for me.  – Sel Gider, La Petite Artisan Chocolates

To walk into La Petite on Tinakori Road is to be literally like a kid in a chocolate shop.  There are the beautiful displays of chocolate bars with original artwork by local artists, a French aesthetic with a bicycle parked against the wall, the well-lit counter cabinet twinkling with coloured bonbons and of course, the smell.  A pervasive sweet, yet spicy, aroma of dark chocolate that sets the taste buds tingling ….

First, a little history.

New Zealanders have been enjoying chocolate manufactured in Aotearoa ever since Richard Hudson set up his chocolate and cocoa manufacturing plant in Dunedin in the 1880s.  Hudson’s factory was later taken over by Cadburys and became a Dunedin landmark.

More than a decade later Whittakers chocolate set up shop in Christchurch before relocating to Wellington.

For generations of New Zealanders chocolate meant Dairy Milk or Milky bars.   Dark chocolate was marketed as “Energy” chocolate.  Boxed chocolates such as Roses or Cadbury’s Continental were for “special occasions” such as Christmas, and no trip to the cinema was complete without a box of Snifters or Jaffas.

Then in the 1990s a different type of chocolate began appearing on the New Zealand market.  High end, quality, boutique chocolates with their makers trained in the European chocolate style.  These artisan chocolate makers and chocolatiers were dedicated and passionate about their craft and businesses continued to expand through the 2000s.

Here in Wellington/Te Whanganui a Tara the newest entry into the artisan chocolate market, La Petite , opened the doors of it’s chocolaterie in October 2022.

Asli and Sel Gider of La Petite Chocolate, Tinakori Rd

Run by Asli and Sel Gider, La Petite specialises in organic, fairtrade, single origin artisan chocolate bars, bonbons and drinking chocolate, with an emphasis on sustainability and collaboration with local producers.

Leaving Turkey and settling in Hawkes Bay over a decade ago, Asli and Sel both have backgrounds in food production; Asli as a winemaker and Sel as a food processing engineer in the apple industry.

2020 and the early months of lockdowns when neither was able to work, gave them time to think about what they wanted their future to look like.  And that future involved a business where they could work together utilising their skills to turn some of New Zealand’s high quality produce into an artisan product.

When a local chocolate business came onto the market at around the same time they decided to make the leap ….

Surrounded by displays of mouth watering, handcrafted chocolates WCL recently sat down with Asli and Sel to talk about taking on a business at the beginning of the tumultuous Covid era, relocating it to Wellington and why connections with suppliers are important.

Asli :  We always loved Wellington and wanted to move here but with our jobs it was not possible.  So when we decided to stop and do something for ourselves we saw our favourite chocolate business was on sale …

Sel : Straight after the lockdown we sat around the table, discussed all the details and took over the brand.  In the back of our minds we were always planning to shift but we spent a year and a half or so in Hastings where the business was originally located.

WCL : Did you receive mentoring from the business owners?

Sel: A little bit. They were still around but we picked up pretty quickly.  And then we started looking in Wellington. We had to find a location for the business and that search period took quite a while because things were stop-start with lockdowns.  It took about a year or so.  I was driving down to Wellington pretty much every week to look at places and to look at the suburbs, observe the people.

Asli: But Thorndon, especially Tinakori Village, was on our minds from the first because I think it suits our brand image a lot.

Sel : Last year in June we found this shop, moved in in September, did a bit of fit out work and we opened in October.

WCL : You were gifted some artwork when you moved into this space.  Tell us a little about that.

Sel:  It’s Sir Michael Fowler’s painting.  This building used to be his workspace back in the day, and he drew this from across the street.  One of our customers gifted this to us.

Asli : This is the chronological side but story wise – Why chocolate?  We wanted to work as a couple and bring our expertise into our business. Food production was something we had in common. I always wanted to have a shop where I can connect with people through my creations. Also chocolate is similar to wine, the terroir is important, then it is the combination of science and art.

Before taking the big leap, we bought all the chocolates we can find in New Zealand and tasted them, blind tasting. If the chocolate was not good it would not work for us. We loved La Petite chocolate. The couverture was French origin, from an organic and fair trade certified family business.

For us the most important part of the business, the quality of the chocolate, was ticking the box. So we brought our scientific minds and taste buds and built up the rest of the business from there.

Hastings was a good start for us because local people were very supportive, especially after covid and we felt that we were making people happy by chocolate.  They were always coming smiling.  I never saw a rude person in the shop.  They were happy and when they gifted our chocolate to someone else, they were happy. Gifting a local artisan produce creates a positive community vibe and that’s what we love about La Petite.

At first, chocolate for me was the bars. I tried to differentiate the origins, getting better at tasting. I honestly did not know anything about the pastry side, the confections. I am making up for it now. Chocolate has become my world and I wouldn’t have it any other way.

The bonbons, the small, soft centered chocolates, I discovered when we took over this business. Now I feel creating different tastes with different ingredients is the fun part. I love creating gift boxes with different shapes, colours and flavours. They bring joy to our lives.

Creating bonbons requires a lot of work but it is fun. The flavour combinations are endless. We look for balance, harmony, flavour and stability. Just one bite should be satisfying  and fulfilling.

WCL : There are pros and cons to setting up a business vs buying an existing one.  Did you weigh these up?

Asli : We had a lot of synergies with the previous owners in terms of the ethical and artisanal side of the business. The chocolate is ethical and the packaging is plastic free and compostable. All hand made in the kitchen. So we thought  the core values were right..

Sel : Having a brand name that people knew and trusted was obviously a big benefit rather than trying to create something from scratch. There was also room for improvement, especially in terms of the branding, the packaging and putting the scientific, technical function into production.  And also with the plan in the back of our minds of moving this to a bigger city and a bigger audience was one of the main things.

And the cons : obviously there were some set practices in the way things were done historically and when we started we had to go through everything and dig out what’s right for us and what’s not, and how can we make it better.  Is it the right way doing it this way or do we change it.  So changing the habits , not just the people but the business practices.

Having a brand name that people knew was obviously a big benefit rather than trying to create something from scratch.

WCL : You said earlier you wanted to work together.  How are you finding it?  Do you have complementary strengths and skills?

Asli : It’s very good, I think.  We are very, very different from each other and we complement each other a like.  I really like how Sel works that’s why I always wanted to work with him.  He’s a perfectionist in his own way.  He has a very good eye for the detail and I am a perfectionist in my own way, but in different areas.

Sel : In terms of the taste and the art side of it, the recipes and the kitchen, the preparation and the inspiration for the brand, Asli is the driving force.  I am more on the admin, invoicing, the technical labelling, the machines.

Asli: He’s a very DIY person.  It’s his pleasure if he can do something by himself.  I think that’s why he likes this business a lot.

Sel:  On the other hand, one thing that maybe affects us is that it’s never ending.  We come here in the morning together, we work together, we go home together.  There’s no such thing as work hours.  At dinner we are discussing things about work.

Asli : I don’t have work life balance.  This is like a third child for me.

WCL : Have you found previous Hawkes Bay customers have switched to online purchasing or coming to see you when in Wellington?

Sel : Yes, they have.

A lot of Hawkes Bay people have connections in Wellington, like kids studying here. We sometimes have people visiting us here as they know us from Hastings.  Also Wellingtonians go to Hawkes Bay so there are a lot of people who know us from the Farmers market [and those] people have found us here.

We have a lot of corporate customers from Hawkes Bay as well.

Straight after lockdown in the second half of 2020 there was a big boom then starting from last year, things started to change as things started to settle down.  In terms of the corporate side,  the businesses were much more comfortable doing gifting and staff events but now it seems like it has settled down a bit So that is obviously having an effect on the volumes.

We have maintained the customers as in the number of customers but the volume is not what it has been.

Asli: From the start we said we really shouldn’t rely on foot traffic.  When people need gifts or a small treat for themselves, they come here. Loyal customers are more important for us than the busy foot traffic. We are lucky to have car parks at the back.

WCL : Have you noticed different taste preferences between the two markets?

Asli : If we try something new here people are always curious.  Wellington people are more open to discover new tastes. There’s a more culturally diverse group here.

Sel : We are finding that some of the flavours that were not very popular in Hawkes Bay have become more popular here.

WCL : Supporting local and collaborating is important to you.  Tell us more about local inspiration and collaborations

Asli : We try to source our ingredients from New Zealand as much as we can and we really like collaborations with growers.  So when I find a good producer like, for example, salt, why use ordinary salt if you have good salt producers in New Zealand?  Chilli is the same.  There might be a very, very good chilli in the market, a Mexican chilli, but if we have good producers, who try to do their best in New Zealand I just go there. I tasted a lot of chillies to find the best one for us. It’s the same with honey, coffee, hazelnuts, fruits and herbs. In New Zealand we have the best climate and the best soil.  Growers are passionate about their products so from the beginning it was my aim to work with the producers in New Zealand.

Also, most of our label artwork was created by local artists.  It first started with Rachael. I saw her work on the street on a pamphlet and I contacted her “Do you want to create an artwork for the label of one of our chocolates?” and she tasted the chocolates – it was ginger mandarin …. and prepared a design. She ended up creating three artworks for us.

Then there is  Ana from Nelson.  Her style is  unique and beautiful and truly connects you with the chocolate.

Caramel Crystals was a difficult one. We went to Castle Point during Christmas holidays and the landscape inspired me with the idea and I found Helen’s artwork online. She is also the designer of our white bar, Tangy.

Lastly, we met Helen Cairney. I love her nature inspired, hand painted gift cards that we sell at our shop. She designed the Fennel and Bergamot artwork for us.

WCL : How much experimentation goes in to perfecting a new chocolate flavour?

Asli: Yesterday my husband was joking.  He told me “I will change the sign outside to say Research Department” because we are always researching.  We are always evolving and trying to do better.

We work in small batches and have the opportunity to try something different in each production. We know our weaknesses and strengths in tasting, so we decide as a team.  Also I value the feedback from the customers. They help us to perfect the new chocolate flavours.

In New Zealand one thing I have observed is that if people say of a flavour “It’s subtle”  it means “It’s not enough”. They don’t say this openly, they say “It’s subtle”. Then I know that I should go a bit more bold.

WCL : Do New Zealanders still need a degree of educating about quality chocolate?  How to savour and appreciate it?

Asli: We are lucky in New Zealand to have all these talented artisan chocolate makers and chocolatiers. New Zealanders have the chance to train their palate with high quality chocolate. The one thing that needs more emphasis maybe is the pricing of the chocolate. It is not possible to buy ethical, high quality chocolate at supermarket prices. Cheap chocolate means low quality ingredients and some people are suffering along the supply chain of the ingredients that go into the chocolate process. High quality chocolate has a higher price but has more complex, satisfying taste and is ethically correct.

WCL : Your chocolate is award winning.  To a boutique chocolaterie what does it mean to be judged and awarded medals by your peers in the industry?

Asli: It was very good timing as it was just as we moved here.  It was with Dr Beak we got most of the awards.  That’s the bar we created with the gin botanicals in collaboration with Dr Beak Premium NZ Gin. We’ve put a lot of effort into it so it was a really proud moment for us.

Sel:  Obviously it’s very good for getting the name out – we are here and doing this and doing it well. Asli appreciated the feedback from the judges – what’s good, what’s not so good and what can be improved on.

WCL : Let’s touch on the darker side of the chocolate industry.  Many people are not aware that there are many unethical practices associated with the chocolate supply chain (such as child labour).  What steps have you taken to address this?

Asli : At La Petite we use Kaoka couverture for our chocolates. They are  organic and fair trade certified and we have always been happy with their quality standard. Kaoka’s fair trade certification is from Fair For Life. It is a fully transparent, global certification for social accountability and fair trading. It protects farmers at the origin and guarantees fair practices along the entire supply chain.

WCL : What plans do you have for future developments?

Asli : I have a lot of dreams.  I’m more of a dreamer.

Sel: What we are not planning is to be a big brand. We have no such aims. We are not planning to be in every supermarket. We are aiming to remain within the boundaries of being boutique.

Asli: Maintain the quality always. That’s the first thing. That’s how we are keeping our customers. Even if the ingredient prices are increasing every day, we can’t compromise the quality.

Sel : In ten years time we’d like to see La Petite as a solid, established icon for Thorndon and Tinakori Rd. That would be a very, very satisfying goal.  When the ships are coming in and people visiting the Botanical Gardens, if they think “Oh, we need to see La Petite”, if we can make people think that and we become a destination, that’s probably a good target for us.

Want to learn more about chocolate, it’s history and uses?

Have at look at some of the sweet resources we have available through Wellington City Libraries.

On our streaming services …

Chocolate Road (Kanopy)
2021, 1hr 32min
A discovery of where chocolate comes from. Three renowned chocolatiers – Maribel Lieberman, Susumu Koyama and Mikkel Friis-Holm – take us through the process of craft chocolate-making, starting from the plantations, through the different stages of preparation of the beans and all the way to the final chocolate pieces. On their journey each of them finds how important it is to know the roots of their prime material – the cacao bean, and the social impact of the people involved in the chocolate production chain. (Library registration is needed to access)

The Science and Secrets of Chocolate (Kanopy)
2017, 30min
Today, chocolate is a multi-billion-dollar global industry. In this lecture, Professor Crittenden takes you back in time so you can follow chocolate’s trek around the world, considering not only its history and chemical properties, but its role in the current global market in the form of powerful chocolate empires.

El Cacao: The Challenge of Fair Trade (Kanopy)
2015, 19min
EL CACAO exposes the dark side of chocolate production in Latin America by examining the economics of Fair Trade from the point of view of the indigenous farmers as they attempt to sustain their community through the growth, harvest, and trade of cacao beans in the global market. This 20-minute documentary film highlights the life of an indigenous Ngäbe farmer in Panama and his unconditional devotion to this so-called “superfood.” The film threads together the themes of neoliberal ideology, human rights, and the economics of the chocolate industry. While the demand for chocolate in developed nations continues to raise, the farmers in developing countries, like Panama, are rarely awarded the economic incentive promised to them.

From the book collection

The true history of chocolate / Coe, Sophie D.
“A beautifully written . . . and illustrated history of the Food of the Gods, from the Olmecs to present-day developments.”–Chocolatier” (Catalogue)

Chocolate : a global history / Moss, Sarah
“… Chocolate is synonymous with our cultural sweet tooth, our restaurant dessert menus, and our idea of indulgence. Chocolate is adored around the world and has been since the Spanish first encountered cocoa beans in South America in the sixteenth century. It is seen as magical, addictive, and powerful beyond anything that can be explained by its ingredients, and in Chocolate Sarah Moss and Alec Badenoch explore the origins and growth of this almost universal obsession. Moss and Badenoch recount the history of chocolate, which from ancient times has been associated with sexuality, sin, blood, and sacrifice. The first Spanish accounts claim that the Aztecs and Mayans used chocolate as a substitute for blood in sacrificial rituals and as a currency to replace gold. In the eighteenth century chocolate became regarded as an aphrodisiac-the first step on the road to today’s boxes of Valentine delights. Chocolate also looks at today’s mass-production of chocolate, with brands such as Hershey’s, Lindt, and Cadbury dominating our supermarket shelves.” — Title display.” (Adapted from Catalogue)

For the love of chocolate : a Kiwi indulgence / Everitt, Stephanie
“Author Stephanie Everitt, co-owner of award-winning Devonport Chocolates, shares her passion for chocolate and experience of making it and tasting it in this beautiful little book.” (Catalogue)

The chocolate tree : a natural history of cacao / Young, Allen M
“Provides an overview of the natural and human history of one of the world’s most intriguing commodities: chocolate. This title explores its ecological niche, tracing cacao’s journey out of the rain forest, into pre-Columbian gardens, and then onto plantations adjacent to rain forests. It also presents a history of the use of cacao.” (Catalogue)

Whittaker’s : a passion for chocolate since 1896 / Farrell-Green, Simon
“Whittaker’s is a much-loved Kiwi brand and a genuine family business going back four generations. This luscious book takes a light-hearted look at the history of the business, and how the chocolate is made, and then gives a range of fully tested recipes. There are recipes from high-profile guest chefs, and a good range of everyday recipes from Whittaker’s Facebook fans, plus notes on different types of chocolate and how to use them. From marbled chocolate meringues and cinnamon cardamom blondies to white chocolate and macadamia cheesecake, Whittaker’s peanut butter chocolate and caramel brownie and a range of delectable hot chocolate drinks”–Publisher information.” (Catalogue)

Chocolate : a healthy passion / Aaron, Shara
“The world loves chocolate and chances are you do too. This enjoyable book, written by two leading dieticians, will serve to deepen your love and also your understanding of chocolate. The authors help you explore some surprising applications of chocolate to your life: from its sensory pleasures to its role in emotional and physical wellness. With luscious photography and enticing recipes, this delightful, even mouthwatering, book will bring your appreciation for this gift of Mother Nature to a new level” (Catalogue)

Chocolate wars : from Cadbury to Kraft : 200 years of sweet success and bitter rivalry / Cadbury, Deborah
“The delicious true story of the world’s most famous chocolate firms by award-winning writer and a descendant of the Cadbury chocolate dynasty, Deborah Cadbury” (Catalogue)

Naked chocolate : the astonishing truth about the world’s greatest food / Wolfe, David
“David Wolfe and Shazzie introduce the phenomenal, enlightening power of cacao beans engulfed in the magic of chocolate. And they show us how to use extraordinary chocolate recipes to achieve higher and higher states of pure joy!” (Catalogue)


Lastly a couple of scientific articles on the health benefits of dark chocolate ….

“Food of the Gods”: History, Science, and Human Health.
Montagna MT, Diella G, Triggiano F, … et al
Int J Environ Res Public Health. 2019 Dec 6;16(24):4960. doi: 10.3390/ijerph16244960. PMID: 31817669; PMCID: PMC6950163.
Discusses some of the possible health benefits of chocolate consumption

Consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes in healthy adults: a randomized controlled trial.
Shin JH, Kim CS, Cha L, … et al.  J Nutr Biochem. 2022 Jan;99:108854. doi:10.1016/j.jnutbio.2021.108854. Epub 2021 Sep 14. PMID: 34530112.
Investigates the effects of dark chocolate intake on mood in everyday life, with special emphasis on the gut-brain axis.

If you would like further information please contact the Prosearch team at the library. We can help you find information across a range of perspectives and resources. All enquiries are treated in confidence.

Talking about oceans and wellbeing with Natalie Jones, Seasick Sunscreen Co.

Linda

The realisation that sunscreen chemicals and plastic bottles are contributing to ocean pollution hit Natalie Jones, founder of Seasick Sunscreen Co, some years ago when on a snorkelling trip in Hawaii.

As a long time environmentalist/conservationist Natalie (Ngā Wairiki Ngāti Apa) was concerned to learn that the sunscreen she used on a daily basis could be damaging the coral reef and wildlife she was swimming with.

How then to have an effective sunscreen while limiting impact on the reef environment?  For Natalie, the answer was to return home and begin researching how to make a better product.

The result is Seasick Sunscreen Co – a social enterprise on a mission to be Aotearoa’s most sustainable sunscreen brand.  After much experimentation, trialling and tweaking Natalie created a sunscreen formula made with just seven naturally-derived ingredients including non-nano zinc oxide.

As well as containing no animal products, Seasick Sunscreen Co has been independently certified as providing broad spectrum SPF30 protection.

As a social enterprise,  two percent of Seasick Sunscreen Co’s income is donated to ocean conservation projects such as Wellington’s Love Rimurimu Project, piloting the regeneration of kelp forests around Aotearoa’s takutai (coastline).

Like all beginning businesses Natalie has faced challenges and is candid about how the journey from idea, to start up, to self-supporting sustainable business has not always been smooth.

Seasick Sunscreen Co began as a sidegig whilst Natalie worked a full time job in conservation along with studying.  She had to contend with learning the ins-and-outs of doing all the things a sole trader has to manage – product development, production, marketing, social media, sales and associated administration, as well as submitting product for the rigorous certification process.

Eventually Natalie reached a junction, needing to decide on growing the business or keeping it as a hobby business.  She took the step of leaving her full time employment and was accepted into Kōkiri, the business accelerator programme for Māori entrepreneurs.  With encouragement from the course participants and her mentors Natalie then took the step of upscaling her business and outsourcing production.

However the adrenaline buzz new businesses experience in the early days of setting up is, as Natalie found, not sustainable.  For all businesses there comes a plateau point when an analytical eye needs to be cast over the future of the business.  Natalie admits to reaching a crossroads after planned progress did not proceed as intended and resulted in a highly stressful situation. Natalie refers to this as her “long, dark night of the soul” and is something most, if not all, entrepreneurs can relate to!

The support received from the contacts she had made through Kōkiri, and the wider Wellington small business networks gave Natalie the perspective and strength to deal with the problems and continue growing her business.

“I defined what my success looks like and part of that is looking after my hauora and wellbeing.  If I’m feeling healthy and balanced, for me, that’s what my success looks like”

Ahead of the UN World Oceans Day on the 8th June we sat down to have a kōrero with Natalie about the health of our oceans and looking after yourself as a sole trader business.

Want to know more about the importance of our marine environment and how you can take steps to care for it?
Check out some of these resources from Wellington City Libraries collections

Help for Kelp
This winter, baby giant kelp is being planted into Wellington Harbour / Te Whanganui-a-Tara, where great seaweed forests once thrived.  North and South, June 2023 : P 16-17
Accessible through Libby Magazines

The Kelp
Where do young sea creatures spend their first weeks? What’s at the root of oceanic food chains? Kelp forests are to Aotearoa what coral reefs are to other marine ecosystems. Or they used to be.
NZ Geographic Issue 176 Jul-Aug 2022

For further reading on the impact of sunscreen on marine environments search in our range of
Science & technology/Pūtaiao me ngā hangarau databases.

In the Wellington City Libraries book collections you can find the following books on marine life and reefs and

Life on the rocks : building a future for coral reefs / Berwald, Juli
“Coral reefs are a microcosm of our planet: wondrously diverse, deeply interconnected, and critically imperilled. They sustain entire ecosystems and protect vulnerable coasts. But corals across the planet are in the middle of an unprecedented die-off, beset by warming oceans, pollution, human damage, and their own devastating pandemic. Even under stress, they are out-of-this world gorgeous, sending out warning flares in fluorescent bursts of yellow, pink, and indigo. Juli Berwald fell in love with coral reefs as a marine biology student, entranced by their beauty and complexity. While she was concerned by bleaching events and coral disease, she didn’t fully understand what a dead reef meant until she experienced one on a dive: barren, decaying, and coated in slime. Deeply alarmed, she travelled the world desperate to discover how to prevent their loss. Life on the Rocks is a meditative ode to the reefs and the undaunted scientists working to save them against almost impossible odds. Berwald explores what it means to keep fighting a battle that can’t be won, contemplating the inevitable grief of climate change and the beauty of small victories”– Provided by publisher.” (Catalogue)

Future sea : how to rescue and protect the world’s oceans / Wright, Deborah Rowan
“Rather than continue to focus on discrete, geographically bounded bodies of water, ocean advocate and marine-policy researcher Deborah Wright urges a Plan Sea, which reimagines the oceans as the continuous ecosystem it is, not disconnected buckets of salt and plankton. This book proposes that the global marine environment be protected under the precautionary principle. It argues that the policy framework for such protection already exists — it just needs to be enforced. In a series of case studies, with first-person vignettes woven throughout, Wright encourages us to begin every conversation about ocean policy with the assumption that any extractive or polluting activities in the world’s oceans should require special permission. Her argument invokes the Public Trust Doctrine already embedded in many constitutions, and hinges on the Law of the Sea, which was established by the U.N. in 1982 to protect the “high seas,” or the remote parts of the ocean considered international waters. To some, Wright’s plan may seem idealistic, but its audacity might also be seen as a welcome nudge to our collective imagination. Many scientists are convinced that ocean ecosystems are on the brink of collapse — there’s something to be said, then, for a book that’s radical enough to unlock new thinking about what might be possible, and maybe necessary, in terms of their protection”– Provided by publisher.” (Catalogue)

Blue new deal : why we need a new politics for the ocean / Armstrong, Chris
“The ocean sustains life on our planet, from absorbing carbon to regulating temperatures, and, as we exhaust the resources to be found on land, it is becoming central to the global market. But today we are facing two urgent challenges at sea: massive environmental destruction, and spiralling inequality in the ocean economy. Chris Armstrong reveals how existing governing institutions are failing to respond to the most pressing problems of our time, arguing that we must do better. Armstrong examines these crises–from the fate of people whose lands will be submerged by sea level rise, to the exploitation of people working in fishing, to the rights of marine animals–and makes the case for a powerful World Ocean Authority capable of tackling them. A Blue New Deal presents a radical manifesto for putting equality, democracy, and sustainability at the heart of ocean politics”–Publisher’s description.” (Catalogue)

Saving the reef / Lloyd, Rohan
“While in the past Australians wrestled with what the Reef is, today they are struggling to reconcile what it will be… To do this, we need to understand the Reef’s intertwining human story. The Great Barrier Reef has come to dominate Australian imaginations and global environmental politics. In Saving the Reef, environmental historian Rohan Lloyd charts the social history of Australia’s most prized yet vulnerable environment, from the relationship between First Nations peoples and colonial settlers, to the Reef’s most portentous moment – the Save the Reef campaign launched in the 1960s. Through this gripping historical narrative and interwoven contemporary essays, Lloyd reveals how the scale of damage caused to the Reef has forced twenty-first century Australia to reconsider what ‘saving’ the Reef really means.” (Catalogue)

Your life, your planet : what you can do right now / Ebbs, Geoff
“Your Life, Your Planet is the toolkit and the manual that you need to nurture yourself – and the environment that nurtures you. It is full of tips that will help you to reduce your environmental footprint and enjoy a healthier and more satisfying life. A century and more of incredible growth and consumerism has been and is dangerously damaging our environment and has taught us that we ultimately depend on each other and the natural systems that provide our air, water, food, shelter and clothing. Unless we take personal responsibility and look after ourselves, each other and the natural world in a balanced and harmonious manner, the situation has little chance of improving. In order to tackle issues such as carbon emissions, our fossil fuel dependency, plastic and other pollution, and species loss, we need to actively engage with the people and the world around us and address the habitual way we seek convenience and ease. In doing this this, we will not only reduce our environmental footprint, but we will take the first steps toward Cat Greens ideal of converting our homes from centres of rampant consumption to hubs of environmentally friendly production.” (Catalogue)

On the WCL movie streaming platforms Beamafilm and Kanopy (accessible with library registration and login) you will find the following documentaries of interest.

Blue
Duration:  1 h 16 min
Country: Australia
Rating: PG
Year of Release: 2017
Half of all marine life has been lost in the last 40 years. By 2050 there will be more plastic in the sea than fish. The way the ocean operates is different to how we thought of it 100 years ago. We can no longer think of it as a place of limitless resources, a dumping ground, immune to change or decline. BLUE takes us on a provocative journey into the ocean realm, witnessing a critical moment in time when the marine world is on a precipice. Featuring passionate advocates for ocean preservation, BLUE takes us into their world where the story of our changing ocean is unfolding. We meet those who are defending habitats, campaigning for smarter fishing, combating marine pollution and fighting for the protection of keystone species. This feature documentary comes at a time when we are making critical decisions that will decide the legacy we leave for generations to come. BLUE shows us there is a way forward and the time to act is now.

Revolution: The Fight to Save Our Oceans
Released 2015, Duration : 1hr 22min
In this multi-award-winning film, Rob Stewart embarks on a global journey to uncover the grave dangers threatening the world’s oceans — and ultimately, humanity — as well as to learn what it will take to reverse the challenges to life on earth.

From the coral reefs in Papua New Guinea to the rainforests of Madagascar, Stewart’s travels reveal that our fate is tied to even the smallest of creatures. Stunning scenes of underwater sea life bring viewers face to face with sharks and lemurs, into the microscopic world of the pygmy seahorse, and on the hunt with the deadly flamboyant cuttlefish.

The Urban Ocean: Human Impact on Marine Life
2018, Duration : 35min
Our high-tech use of the ocean for food, transportation, and energy has far-reaching effects, particularly on certain species. Focusing on issues from noise pollution to microplastics, we can mitigate our impact to provide better futures for ourselves as well as for marine life. The work begins with understanding the extent of our true impacts.

For a business owner, particularly a sole operator, workloads can be high and burnout a reality.
Check out the resources offered in the following blogs :

Stages of burnout, triggers and warning signs by guest author Jess Stuart and Burnout

Startup Founder Burnout Rates Are Alarmingly High: What’s the Solution?
Startup founders often sacrifice their personal life by working tirelessly in exchange for rewards they hope to reap down the road. Progress in business often comes at a steep cost. The currency with which an entrepreneur pays to grow his or her business is invaluable—sleep, time with loved ones, rest and relaxation, and, eventually, mental and physical health.  In this article, we’ll explain some burnout mitigation strategies and highlight the benefits they can offer to entrepreneurs.

Dark nights of the soul : a guide to finding your way through life’s ordeals / Moore, Thomas
“Thomas Moore explores contemporary anxieties and securities to guide you through life’s ordeals” (Catalogue)

 

 

If you would like more information please contact the Prosearch team at the library.  We can help you find information across a range of perspectives and resources.  All enquiries are treated in confidence.

Talking Ginger beer and Business with Tim Key, Peacock’s Tail

Linda

But listen — if you’re feelin’ dry,
Just see there’s no one near,
And go and wink the other eye
And ask for ginger beer.

This week in our Business blog we acknowledge International gingerbeer day, recognised on 13 March.   We delve into the history of gingerbeer brewing in Wellington City and talk to one of Wellington’s newest ginger beer brewers, Tim Key of The Peacock’s Tail.

Ginger beer – a refreshing beverage resulting from the fermentation of ginger, sugar, yeast and water – is believed to have originated in the Britain around the mid-1700s, taking advantage of the increased trade in goods like sugar and ginger from the Caribbean and India.  Usually it was bottled in sturdy, earthenware bottles that allowed for wide distribution. 

It’s not surprising then, that no sooner had the first Pākehā settlers arrived on the shores of Te-Whanganui-a-Tara and they began using natural springs to brew a range of alcoholic and non-alcoholic beverages.  Gingerbeer was one of the many beverages popular with the new immigrants and the first recorded brewers in the fledgling settlement believed to be John Osborne (Osborne and Co) and John Roots both of whom were documented as being merchants or manufacturers of gingerbeer by 1843.

As the colony grew so too did the number of manufacturers of “aerated waters, cordials and syrups” all of which made up the broader “softdrinks” (ie those without alcohol).  While some businesses flared and died within a short period of time, others became generational and established a solid reputation for product quality and service.

It was these family run operations that sometimes gave some women an opportunity to move into the business world, albeit due to the necessity of needing to support themselves and their families on the untimely death of their husbands.

Colonial life was harsh and Mary Roots took over John’s business following his demise a few years after establishing his business.  Also continuing on, and successfully expanding, the family business was Emma Dixon (Mrs Geo Dixon), following the death of her husband George.    George had in turn earlier taken over the aerated water and ginger beer manufacturing company started by his father Edward (who was ably assisted by wife Catherine) in the mid-1850s.  Other of Edward and Catherine’s offspring either branched out into starting cordial businesses in the Manawatu, Wairarapa or Nelson (for the sons) or, in the case of their daughters, married into manufacturing families.  Emma Dixon eventually sold the business to a competitor company, Bennet and Ready in 1897 and they in turn continued manufacturing softdrinks until 1920.

Around the same time as the Dixon business was established Thomas Cooper, and eventually his son George, ran an aerated water business first in Molesworth Street and then Thorndon Quay, continuing production for over thirty years.

Other names that became brands associated with the brewing of gingerbeer in Wellington included the Strikes who formed numerous companies over a forty year period.

Thomson and Co was a respected business that began in Dunedin, and through partnership, expanded operations into Wellington.  Becoming Thomson and Lewis in the late 1880s,  the company Thomson Lewis and Co. still has registered offices in Ngauranga.  A remnant of Thomson Lewis manufacturing can be found in the well at the entrance to Moore Wilson’s in Te Aro. 

F W Niven & Co. :[Thomson, Lewis & Co., Te Aro House. 1895]. F W Niven & Co. :View of Wellington N Z [ca 1895] from Aurora Terrace. F W Niven & Co. [lith] Ballarat, [Victoria, ca 1895]. Ref: D-002-005-002. Alexander Turnbull Library, Wellington, New Zealand. /records/23007862

The big brand international names of Schweppes and Coca-cola moved onto the Wellington softdrink manufacturing scene in the 1930s.  

Ginger beer remained a popular refreshment, particularly with those who abstained from alcoholic drinks, until some time after the Second World War, when popularity began to wane. 

The 1990s saw a resurgence in popularity of the ginger brew as noted in this article in City Voice from July 1995.

Throughout the decades there have been as many as 70 different Wellington gingerbeers.

Tim Key, a musician and self-described Fizz Whizz, and his Peacock’s Tail kawakawa infused gingerbeer are the latest to join the long list of Wellington gingerbeer brewers.

With the increased popularity in fermentation and its health benefits, along with a growing interest in alcohol free drinks we are again seeing a revival in gingerbeer and it was both these things, along with a desire for a less heavily sweetened drink, that led Tim Key to begin experimenting in his kitchen several years ago.

Tim operates his small batch gingerbeer brewing business out of the Vogelmorn Bowling Club community centre,  where he first began offering his product through the on-site cafe before venturing into wider sales via his website.

The name, Peacock’s Tail is, Tim advises a reference to its symbolism in alchemy and in turn the fermentation process the gingerbeer ingredients go through to become the end product.

Using the juice of freshly pressed root ginger, and infusing it with several leaves of kawakawa, Tim has arrived at a brew that is a dry, warming and refreshing addition to the non-alcohol options available locally.

Gingerbeer isn’t Tim’s first venture into beverage production having been involved in the start up of a chai manufacture some years previous.

Assisted by his daughter Ela who oversees the bottle labelling after school,  Tim’s gingerbeer is a unique, 21st century addition to a manufacturing industry that has a long history in Wellington. 

Watch our video as we talk to Tim about making gingerbeer and future plans to grow his business.


If you want to know more, check out some of Wellington City Libraries’ historical resources and some of the books we have that might encourage you to begin your own brewing.

A pictorial guide to collecting New Zealand ginger beers / Baldwin, Bruce
“Lists every New Zealand ginger beer bottle known to date, March 1996″–Pref.” (Catalogue)

  • NB: This item is in the Heritage Collection and is available only for in-library use.

The aerated water and soft drink industry in New Zealand, 1845-1986 / Robson, Peter E. W

  • The origins and early development of the industry –The soft drink industry in New Zealand — Further developments in the industry — The N.Z. Soft Drink Association.
  • NB: This item is in the Heritage Collection and is available only for in-library use.

Capital thirst : Wellington’s soft drink industry 1843-1988 / Fisher Peter

Traces the development Wellington’s softdrink manufacturing industry through bottles.

Better for you : entrepreneurs who broke big soda’s stranglehold on the USA and New Zealand / Lewis, Lisa A.
“In Better for You, Lisa A. Lewis examines the rise of a global healthy drinks market and presents profiles of entrepreneurs who dared to create innovative “better for you” beverages in two distant countries”–Back cover.” (Catalogue)

Kombucha & co : tips & recipes to make your own kombucha, kefir, jun, ginger beer, honey mead & more / Evans, Felicity
“Kombucha and other fermented drinks are great for gut health, but they’re expensive to buy and you can’t be sure of the quality. But it’s easy to make your own kombucha when you know how. Fermentation guru Felicity Evans has you covered with step-by-step instructions to make a range of 50 delicious flavours of gut-friendly probiotic drinks, including troubleshooting tips and inspiration for alcohol-free happy hour at home. From kombucha to kefir, ginger beer to honey mead, learn to confidently make your own fermented drinks and transform your health from within.” (Catalogue)

Wild drinks : the new old world of small-batch brews, ferments and infusions / Flynn, Sharon
“Wild Drinks is the definitive book on infusing, brewing and fermenting delicious and often nutritious things to drink, from mead to kombucha to cider to kvass. With the entertaining and assuring voice of fermentation expert Sharon Flynn, it is a perfect jumping off point for anyone who is curious to learn more about this magical and witchy world. Across six chapters, Wild Drinks features more than 60 recipes. Learn the basics of wild fermentation and read about the equipment you need to start your fermentation journey. Discover drinks made from grain, including doburoku (farmhouse sake), wild beer and kvass; explore recipes for wild apple cider, country wine and wild soda; try water kefir, kombucha, ginger beer and fruit vinegars, and come to understand the art of imparting flavour, from shrubs to flavoured waters to syrups and liqueurs. And in the spirit of reducing waste, the final chapter shows how to use fermentation byproducts – ranging from crackers made from sake lees to kimchi pancakes, nettle risotto and Basque cider chicken. Recipes include fascinating historical context and quick tips, and Sharon considers the traditions associated with these ancient fermentation practices too”–Publisher’s description.” (Catalogue)

Probiotic drinks at home : make your own seriously delicious gut-friendly drinks / Evans, Felicity
“Take the next step after green smoothies, with probiotic drinks for gut health. From kombucha to kefir, ginger beer to honey mead – learn to confidently handcraft your own beautiful elixirs and transform your health, one ferment at a time. Fermentation guru Felicity Evans provides step-by-step instructions to make a range of 50 delicious probiotic drinks. Including expert guidelines and troubleshooting tips so that you ll soon be brewing delicious drinks to make your gut happy.” (Catalogue)

If you need more information please contact the Prosearch team at the library.  We can help you find information across a range of perspectives and resources.  All enquiries are treated in confidence.

Talking about a passion for pinball with Hamish Guthrey, Ye Olde Pinball Shoppe

Linda

“Ever since I was a young boy
I’ve played the silver ball.
From Soho down to Bond St *
I must have played ’em all”  

Wait! Where? Bond Street?  (*Apologies to The Who)

Yes, Wellington’s pinhead community already know there’s a new game venue in town and now word is getting out that Ye Olde Pinball Shoppe (YOPS)  has opened in Bond St in Wellington’s CBD.

Hamish Guthrey, a self-described AV integration geek, has turned a long-time passion for pinball into one of Wellington’s newest niche businesses. YOPS is both a pinball arcade and a showroom for Multimorphic machines for which Hamish holds the NZ distributorship. He is also able to help enthusiasts source and import machines produced by other companies and provides an installation and maintenance service as well.

When I dropped by in early January the windows were covered in newspaper and what appeared to be a very random selection of words – bumpers, gobble hole, draining. My first exposure to the international language of the pinball afficionado. 

Since then, the fitout has been completed, the front doors opened for business and regular monthly pinball tournaments are being hosted.

Fun fact #1
A precursor to pinball evolved in France in the late 17th century and eventually became known as bagatelle.  The game continued to evolve with the first coin-operated gaming machines being invented in the USA in the 1930s.

The day Wellington City Library visited Ye Olde Pinball Shoppe a diverse clientele popped in for a quick couple of games, and included a preschooler unable to see the table top but who seemed to know what the buttons were all for.

From design to implementation and installation Hamish has been hands-on all the way through undertaking much of the work himself with the help of likeminded friends. The result is a 21st century tech meets 1970s vibe and is welcoming to all.

Fun fact #2
In America pinball was viewed by some as a game of chance (like gambling) and was therefore banned in many cities. New York didn’t lift its ban until 1976.

Wellington City Libraries sat down with Hamish and asked what led him to make the leap from being an enthusiast to setting up a business based on his long held passion passion.

This is a two part video – part one – below – will focus on the business side of setting up a business from scratch.  Part two will look more at the pinball side of the business.

Following on from Part 1 of our talk with Hamish from Ye Olde Pinball Shoppe about how he has turned his long time passion for the game into one of Wellington’s newest niche businesses, we take a look at the long history of pinball, the art and design of the machines, and hear more from Hamish about his plans to develop his business in the months ahead.

At the end of this blog we have included a curated list of pinball related items, some of which are available in the Wellington City Libraries collection

But first some resources to help you turn a passion into a business :

It starts with passion : do what you love and love what you do / Abraham, Keith
“How to ignite your passion, live with purpose, and succeed in life and business. No matter what you want to achieve in life, the secret to doing it is passion. For people to be happy, they need to find meaning in what they do and in the roles they play in their lives, careers, and communities. When we identify the personal passions that drive us, the byproduct is focus, satisfaction, and achievement. But it’s not always easy to find our passions. In this book, Keith Abraham shows you how to ignite the passion in your life, as well as in the lives of your colleagues, employees, and associates. He includes in-depth research, easy-to-understand concepts, inspirational stories, and clear visual models to show you how to find out what’s meaningful to you and pursue it with passion and energy. In the process, Abraham shows you what you can achieve when you align your purpose, passion, and personal goals.” (Catalogue)
Also available as an e-audiobook

Passion, purpose, profit : sidestep the #hustle and build a business you love / Killackey, Fiona
“The must-have book for anyone starting a business or looking to fall in love with their business again. It’s one thing to have a business idea, or even to start a creative business. It’s quite another to scale it sustainably without increasing your financial and emotional stress. For most small business owners, what starts as something energising quickly turns into something overwhelming and energy depleting. You spend so much time in your business, it’s hard to find any time to work on your business. In this practical guide, experienced business coach and creative consultant Fiona Killackey shows you how to scale the business without scaling the stress. From validating your business idea (whatever stage in its development), mapping out your money and specifying your business goals, through to hiring staff and defining your marketing plan, Passion Purpose Profit gives you a clear understanding of where you’re going and exactly how you’ll get there. Complete with step-by-step tips and templates, as well as case studies of successful creative business owners, Passion Purpose Profit will have you empowered and excited about business again.” (Catalogue)
Also available as an e-book

Crush it! : why now is the time to cash in on your passion / Vaynerchuk, Gary
“Do you have a hobby you wish you could do all day? An obsession that keeps you up at night? Now is the perfect time to take those passions and make a living doing what you love. In CRUSH IT! Why NOW Is The Time To Cash In On Your Passion, Gary Vaynerchuk shows you how to use the power of the Internet to turn your real interests into real businesses. Gary spent years building his family business from a local wine shop into a national industry leader. Then one day he turned on a video camera, and by using the secrets revealed in this book, transformed his entire life and earning potential by building his personal brand. By the end of this book, any reader will have learned how to harness the power of the Internet to make their entrepreneurial dreams come true. Step by step, CRUSH IT! is the ultimate driver’s manual for modern business. Gary Vaynerchuk has captured attention with his pioneering, multi-faceted approach to personal branding and business. After primarily utilizing traditional advertising techniques to build his family’s local retail wine business into a national industry leader, Gary rapidly leveraged social media tools such as Twitter and Facebook to promote Wine Library TV, http://tv.winelibrary.com, his video blog about wine. Gary has always had an early-to-market approach, launching Wine Library’s retail website in 1997 and Wine Library TV in February of 2006. His lessons on social media, passion, transparency, and reactionary business are not to be missed!”–Provided by publisher.” (Catalogue)

Launch your dream : a 30-day plan for turning your passion into your profession / Partridge, Dale
“Provides a thirty-day plan for starting a new business, teaching readers how to hone their ideas, build an audience, construct an online presence, master social media, craft a brand, and create great customer experiences. — Publisher’s description.” (Catalogue)

If your interests extend more to pinball than business  check these other interviews featuring Hamish :

From the Pinball blog Knapp Arcade there’s New Zealand’s Amazing New Pinball Arcade – Ye Olde Pinball Shoppe.  Read it here

Listen to Hamish’s interview on Radio Active

In the Wellington City Libraries collection we have :

Pinball : a graphic history of the silver ball / Chad, Jon
“Jon Chad illustrates the little-known story of pinball – how it works and why it all matters in an age of special effects and on-screen gaming.”–Amazon.com” (Catalogue)

 

In the interview we talk about the Guns ‘n Roses game – learn more about Slash’s input into the design of the game with the article Guns N’ Roses Guitarist Slash On New ‘Not In This Lifetime’ Pinball Machine, Collaborating With Jersey Jack Pinball

Fun fact #3
There are pinball museums to be found across America, throughout Europe and in Australia

If film is more your thing you can access this doco via the Library’s Kanopy streaming site.  It’s free but you do need a library card to register.

Wizard Mode: An Autistic Teenager’s Quest to Become World Pinball Champion
2016  (Kanopy)  Library registration is required to access
Runtime : 1hr 37min
In the game of pinball, there is no greater reward than Wizard Mode – a hidden level that is only unlocked when a player completes a series of lightning-speed challenges. Robert Gagno has dedicated most of his life to mastering Wizard Mode, and is now one of the top pinball players in the world. He also happens to have autism.

Special When Lit (2009) 
What made more money than the entire American movie industry through the 50s and 60s? Pinball. Special When Lit rediscovers the lure of a lost pop icon. A product of the mechanical and electrical age, the American invention swept the world and defined cool. Now it is relegated to a nostalgic footnote deserving a better fate. Joining the fans, collectors, designers and champion players from across the globe who share a world many of us didn’t know still existed.  This documentary is available on Youtube

It’s not just Guns N’ Roses that have their own machine.  Ed Robertson from the Canadian group Bare Naked Ladies is also a pinhead and has recently had input into the design of a series of pinball machines dedicated to the group.  Read about it here
You can find BNL music on compilation albums in the Library’s music collection but for a dedicated pinball song but for a song dedicated to pinball check out Silverball on Youtube.

Last up, and it’s a bit cliched, but what’s an article about pinball without the sound track from the rock opera Tommy by The Who?  

If you need more information please contact the Prosearch team at the library.  We can help you find information across a range of perspectives and resources.  All enquiries are treated in confidence.

Privacy is the foundation of trust

Linda

Privacy Week 2022 is 9 – 14 May 2022. This year, the theme is Privacy: The Foundation of Trust.
In the blog below, Jared Nicoll from the Office of the Privacy Commissioner outlines the steps small businesses should be taking to ensure information they collect is kept safe.

If you hold personal information, you must protect the privacy and mana of those who have entrusted it to you. As well as meeting your legal obligations, taking care of New Zealanders’ personal information helps ensure people maintain trust and confidence in your organisation.

The Privacy Act applies to any person, organisation, or business that collects and holds personal information about other people. Knowing how to safely manage people’s personal information is a cornerstone for building strong relationships and good business.

For Privacy Week 2022, the Office of the Privacy Commissioner has focused on events and activities to help agencies understand and improve their privacy practices, The theme for this year’s Privacy Week is Privacy: The Foundation of Trust. OPC has collaborated with others across the privacy community to put on a week of webinars and workshops across a broad range of privacy-related topics from 9 to 14 May.

Topics include a panel discussion on Tikanga Māori and Privacy: reflections from the High Court review of decisions about Māori Covid-19 vaccination data; a workshop on cyber-incident response best practice; plus specialist privacy expertise for those working in specific industries including healthcare and education. Visit privacy.org.nz for further details.

To support this year’s Privacy Week events, here is some more information to help those in businesses understand their obligations.

All businesses must have someone familiar with privacy obligations who fulfils the role of a privacy officer. In smaller organisations, the manager is normally responsible for all legal compliance, including privacy.

Only collect information you need

 Only collect personal information that’s necessary for a clear lawful purpose. Your purpose is what you’re trying to achieve by collecting the information. For example, it could be to deliver a product or service, or find the right person to employ.

Think carefully about why you are collecting it. Don’t collect people’s identifiers such as name, phone number, etc unless it’s necessary for your collection purpose. If the personal information you are asking for isn’t necessary to achieve something closely linked to your organisation’s activities, you shouldn’t collect it.

Always try to get it directly from the person when possible, and ensure they understand what you will do with it. If your lawful purpose changes or you want to use the personal information you have collected for an unrelated purpose, you are likely to need the agreement of the people you collected it from.

Store personal information securely

Make sure that you take reasonable steps to store and use personal information securely. You may need a locked cabinet for physical documents, or password protection for electronic files. Do you use portable storage devices such as USBs? Are they encrypted?

Make sure only appropriate people can access the information. Depending on the sensitivity of the information, it may be necessary to set up systems that limit or keep track of who accesses it.

People have the right to access the personal information you hold about them, and to correct anything when necessary.

Don’t keep personal information for longer than you need

Businesses shouldn’t keep information for longer than they need it. Holding more information means a greater risk of a privacy breach. However, retaining key information can be helpful, for example if a customer returns to your service. Remember, ensure people understand what you will do with their information from the start.

Once it is no longer required, dispose of personal information securely so that no-one can retrieve it. For example:

  • remove names, addresses and birthdates from documents before you dispose of them
  • use shredders and secure destruction services
  • wipe hard drives from machines – including photocopiers – before you sell or decommission them
  • delete back-up files as well as originals.

Human error and the need for good email hygiene

More than 60 per cent of privacy breaches last year were due to ‘human error’.  Businesses are responsible for ensuring their systems are fit for purpose and that the personal information they hold is protected by reasonable security safeguards.

Poor email hygiene is a common cause of privacy breaches.

One example we were made aware of involved an email containing detailed health information about a group of patients, which was intended to be sent internally to the staff of a medical provider. A typing error in the ‘TO’ field resulted in a member of the public receiving these patients’ medical records. Having their sensitive personal information exposed in this way caused considerable emotional harm to a number of these patients.

Respect the people whose information you’re sending by double-checking who you’re sending it to. Go a step further and use a delayed send option on your email to avoid any hasty mistakes. Always use the BCC field when emailing groups of recipients.  If you are emailing sensitive material, encrypt the material. If you do this, the password (phrase or code) should be sent by some method other than email so that the wrong person doesn’t receive both.

When things go wrong

If your business has a privacy breach that is likely to cause anyone serious harm, you are legally required to notify the Office of the Privacy Commissioner and any affected persons as soon as you are practicably able to.

Our expectation is that a breach notification should be made to our Office no later than 72 hours after agencies are aware of a notifiable privacy breach.

All privacy breaches should be appropriately noted so changes can be made to help ensure they don’t happen again.

Further information

 Please visit privacy.org.nz for further information about your rights and responsibilities under the Privacy Act.

Free online resources for small businesses, contractors and freelancers

Linda

If you are running a business chances are you are using an accounting package like MYOB, Xero or Hnry (the last two are Wellington companies).

Did you know that all three offer a series of free business resources to help the startup, small business, sole contractor or freelancer?

Wellington company Hnry has Freelancer Resources : Helpful guides, tips and tricks for freelancers and contractors

Xero offers Small Business Guides : Find guides, articles, and infographics to help you do better business, and understand the often weird world of accounting.

MYOB has Take Your Business to the Next Level : Powering forward with the latest advice from business experts providing a range of resources on topics of interest to a variety of New Zealand businesses.

If you need more information please contact the Prosearch team at the library.  We can help you find information across a range of perspectives and resources.  All enquiries are treated in confidence.

Side hustles

Linda

Have you considered a side hustle as an extra income generating stream?

A side hustle is defined as a way to make money alongside one’s main form of income or employment.

A side hustle can be an entrepreneurial way to test a business idea on a small scale without giving up the security of your day job. Then, if it looks like it’s going to work out, you can transition more easily to a client base that is already partially established.

What kind of things can you do as a side hustle, whether to develop a business or just earn a bit of extra cash?

Within the WCL audiobook collection best selling author Chris Guillebeau presents an ideabook featuring 100 stories of regular people launching successful side businesses that almost anyone can do.  Check out : 

100 side hustles : unexpected ideas for making extra money without quitting your day job / Guillebeau, Chris
“… This unique guide features the startup stories of regular people launching side businesses that almost anyone can do: an urban tour guide, an artist inspired by maps, a travel site founder, an ice pop maker, a confetti photographer, a group of friends who sell hammocks to support local economies, and many more. In 100 Side Hustles , best-selling author of The $100 Startup Chris Guillebeau presents an “idea book” filled with inspiration for your next big idea. Distilled from Guillebeau’s popular Side Hustle School podcast, these case studies feature teachers, artists, coders, and even entire families who’ve found ways to create new sources of income. With insights and takeaways that reveal the human element behind the hustles, this playbook covers every important step of launching a side hustle, from identifying underserved markets to crafting unique products and services that spring from your passions. Soon you’ll find yourself joining the ranks of these innovative entrepreneurs—making money on the side while living your best life.” (Catalogue)

Although American in focus this article from Entrepreneur distils this idea further into a list of  50 profitable side hustle ideas while Moneyhub narrows down the 50 to a list of 8 profitable side hustles they consider suitable for New Zealand.

So now you have an idea – how do you develop it?  WCL have a number of resources to assist.  Amongst the resources are books in both hard copy and audiobook format also by Chris Guillebeau.

Side hustle : from idea to income in 27 days / Guillebeau, Chris
“For some people, the thought of quitting their day job to strike out on their own as an entrepreneur is exhilarating. For many others, it’s terrifying. After all, a stable job that delivers a regular paycheck is a blessing. And not everyone has the means–or the desire–to take on the risks and responsibilities of working for themselves. But what if we could quickly and easily create an additional stream of income without giving up the security of a full-time job? Enter the side hustle. Chris Guillebeau is no stranger to this world, having launched more than a dozen side hustles over his career. Here he offers a step-by-step guide that takes you from idea to income in just 27 days. Designed for the busy and impatient, this detailed road map will show you how to select, launch, refine, and make money from your side hustle in under a month. You’ll learn how to: brainstorm, borrow, and steal to build an arsenal of great side hustle ideas (Day 3); apply “Tinder for Side Hustle” logic to pick the best idea at any time (Day 6); learn, gather, or create everything you need to launch your hustle, then set up a real-life way to get paid for it (Days 13-14); start raking in the money by channeling your inner Girl Scout (Day 18); master the art of deals, discounts, and special offers (Day 21); raise your game: improve, expand, or make more money off your hustle (Days 24-26). A side hustle is more than just another stream of income; it’s also the new job security. When you receive paychecks from different sources, it allows you to take more chances in your “regular” career. More income means more options. More options equal freedom. You don’t need entrepreneurial experience to launch a profitable side hustle. You don’t have to have an MBA, or know how to code, or be an expert marketer. You don’t need employees or investors. With Chris as a guide, anyone can make more money, pursue a passion, and enjoy greater security–without quitting their day job.”–Jacket.” (Catalogue)

Also in hardcopy is Bec Evans’  How to have a happy hustle : the complete guide to making your ideas happen

How to have a happy hustle : the complete guide to making your ideas happen / Evans, Bec
“How to Have a Happy Hustle shares the secrets of innovation experts and startup founders to help you make your ideas happen. If you’re looking for fulfilment outside the day job, have an idea but don’t know where to start, or are held back by a lack of confidence, experience, time or money, Bec Evans will help you get off the starting blocks with this complete guide to making your ideas happen. There’s no getting away from it – hustling is hard work – but with practical tools, inspiring stories, science-backed research and guidance every step of the way, you’ll find what makes you happy as you build your side hustle.” — Provided by publisher.” (Catalogue)

If it’s taking it to the next level that interests you,  Susie Moore asks and answers the question  What if it does work out? : how a side hustle can change your life

What if it does work out? : how a side hustle can change your life / Moore, Susie
“In What If It Does Work Out? life coach and professional side-hustler Susie Moore offers expert tips and guidance to help you earn an extra source of income by doing something you love. In her energetic and encouraging style, she guides you through all of the planning stages and potential obstacles, showing how to overcome any hesitation or fear, create multiple revenue streams, and more. Susie also presents inspiring stories from fellow side hustle successes, including the founders of Spanx and MindBodyGreen. Recommended by Entrepreneur magazine as a book “entrepreneurs must read to dominate their industry,” What If It Does Work Out? features all you need to take the practical steps toward living the life of your dreams”–Amazon.com.” (Catalogue)

Finally The Side Hustle Show offers a series of podcasts across a range of related topics and Side Hustle School also provides daily podcasts.

If you need more information please contact the Prosearch team at the library.  We can help you find information across a range of perspectives and resources.  All enquiries are treated in confidence.