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Celebrating a life lived locally

Celebrating a life lived locally
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Nelson pilot s VC for bravery in doomed bombing raid on display

National Library of New Zealand Group Captain Leonard Henry Trent whose Victoria Cross is on display in the RNZAF Museum in Christchurch this month. A Victoria Cross awarded to Nelson-born Squadron Leader (and later Group Captain) Leonard Henry Trent VC DFC (RAF 36146) is on public display for the first time. It’s the only VC in the RNZAF Museum of New Zealand collection at Wigram, Christchurch. The precious medal, which will be on display until May 9, was donated to the museum along with Trent’s nine other medals by his family after his death in 1986. A quiet and unassuming man, Trent disliked the fuss that the award caused and remained uncomfortable with the publicity and his renown as a war hero, always stressing the vital contribution of his aircrew and making a point of quietly visiting the families of those who gave their lives.

Golden Bay s drovers and their 180-kilometre trek to market

Cattle at the blow hole being driven up the coast to Paturau. Stock trucks today make the movement of stock around the country an everyday affair. But the horse-mounted droving of farm animals up and down the country were real feats which will never be seen again. Mobs being driven through small towns and rural localities were commonplace, the reason sturdy front fences and gates became common across the country. Local farmers often helped out with the musters as they went through - snorting horses, barking dogs and dust everywhere. A lot could go wrong, but panic was an unknown word.

Golden Bay s artisan master cheese-makers keep the dying art alive

Carrie Dobbs Photography Master cheese-makers Gabirelle Kervella and Alan Cockman, of Kervella Cheese in Golden Bay, are determined to keep the traditional art of cheese-making alive. When Alan Cockman learnt cheese-making 40 years ago, he wasn’t allowed to touch anything in the factory. His only job for one year was to observe and taste the fresh milk every day. At first, all he could taste was milk. But gradually, Cockman began to notice the subtle differences in the flavour and composition throughout the changing seasons; the aromas of different bacteria; all alive and present. Back in those days, traditional cheese-making was still commonplace.

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