Latest news with #pig
RNZ News
2 days ago
- General
- RNZ News
Woman saves dog's bacon after being charged by large pig in Canterbury's Pegasus
Wendy Campion spotted the pig wandering along the street in Pegasus on Monday. Photo: Wendy Campion A woman in the North Canterbury township of Pegasus was surprised to see a large pig wandering local streets before beating a retreat when it charged at her. Wendy Campion was walking her Jack Russell-cross dog when she spotted what she at first thought was a very large shaggy dog on the loose - about the size of a Saint Bernard - on Monday morning. She then realised it was a big, hairy pig staring at them and took a photo. "I went no, that is definitely a pig, rather large one. He just stood and stared at us for a little while and then the next minute he comes charging across quite quickly," she said. Wendy Campion grabbed her dog and moved quickly once the pig starting charging toward them. Photo: Supplied / Screenshot Campion said as she was unsure how the pig or her 13-year-old dog would react, so she scooped her pet up and quickly moved on. "He went at quite a rate of knots. I didn't realised pigs could move so fast," she said. The pig was last seen continuing up the road towards the rugby fields. Campion said she posted the photo of the pig to her local Facebook page because she only emigrated from the United Kingdom to New Zealand last year and recently moved to Pegasus, so she was not sure if it was a typical visitor. "We're new to the country so we're not sure what goes on around here, but it is hilarious," she said. The Facebook post had not resulted in any owner coming forward but people had suggested the town change its name to Pig-asus. RNZ has contacted Waimakariri District Council see if staff have encountered the pig but it is yet to respond. Sign up for Ngā Pitopito Kōrero , a daily newsletter curated by our editors and delivered straight to your inbox every weekday.
Forbes
21-03-2025
- Forbes
Sourced In Maui: Seafood-Forward Local Cuisine Rules At Grand Wailea
Maui is one of Hawaii's most popular tourist destinations. Known for stunning beaches, a warm local community and rich cultural heritage the devastation of the raging wildfires in 2023 made visiting the lush paradise seem out of the question. Nevertheless, the community in Maui rose to the occasion, rebuilding and rallying around the local businesses and residents in a successful effort to keep the island running. The Grand Wailea, A Waldorf Astoria Resort, originally opened in 1991 and has been part of the local community ever since. It's also one of the largest and most well-regarded hotels on the island with over 800 guest rooms, multiple pools and even a chapel. As such, they've incorporated even more of the local touches into their own rebuilds. These widespread integrations reflect the traditions of the region and even highlight some of the lesser known ingredients. With so many upgrades, in fact, Chef Urig finds it redundant to put 'Made in Maui' designations onto the menus. 'We are proud that the vast majority of our produce (80%) is local.' Executive Chef Ryan Urig Early 2024 saw the reopening of Kilolani spa with a renewed identity developed by the in-house wellness team and meant to actively integrate the Helu Pō, or moon cycles, from the Hawaiian calendar into various treatments. The spa features native botanicals and made-in-Maui products all while following the waxing and waning of the moon. This isn't limited to the spa, however. Seafood-forward restaurant Humuhumunukunukuāpuaʻa, named after the a local reef trigger fish, debuted to much acclaim and just as many local ingredients the same year. 'We have worked to create local partnerships.' Says Chef Urig. 'Much of the locally sourced produce integrated within dishes has been grown under traditional Hawaiian practices aligning to the Helu Pō of the state. We work with local farms to highlight their masterfully raised product such as taro, pineapple and Kālua pig.' A selection of fresh seafood served at Humuhumunukunukuāpuaʻa Each of the culinary stops serves up local flavors from Olivine's Italian-fusion to seafood-forward Humuhumunukunukuāpuaʻa. By tapping into local restaurants like Sale Pepe, Maui's premiere Italian restaurant that was affected by the 2023 Wildfires, a partnership was born. Onsite Italian fusion restaurant Olivine utilizes pastas made by the Sale Pepe team. The point, according to Urig, is to make a 'wholly unique Hawaiian touch to a classic Italian dish.' Fast-casual Loulu has a farm-to-table vibe with distinctive nods to the region and with Nobu soon to open, there are about to be even more options. A cocktail served on the aquarium bar at Humuhumunukunukuāpuaʻa How are they able to source so many local ingredients? It's a multi-pronged tactic sometimes with lesser know ingredients from Hawaiia. 'Through one of the artisans at our weekly jewelry and craft fair, we were introduced to Mother Mushrooms.' Chef Urig explains calling his mushrooms second-to-none. Mother Mushrooms farm is located in Makawao on the slopes of Mount Haleakalā where they grow gourmet Oyster, Lion's Mane and Shiitake mushroom varietals. The chef also has a partnership with Blue Ocean Mariculture and Tropic Fish Hawaiʻi both programs that responsibly raise and cultivate local seafoods. Blue Ocean focuses on Hawaiian Kanpachi using submersible sea pens off of Keāhole Point in Kona located on the Big Island of Hawai'i. They are renowned for sustainably providing ingredients without harming the surrounding ocean biosphere. Hawaiian Kanpachi is a main draw but they also offer Kona lobster, abalone, oysters, sea asparagus and ogo. Tropic Fish is known for being a pelagic fishery with a remarkably sustainable footprint. A snapshot of the offerings at Grand Wailea It's not just seafood, however. Grand Wailea partners with a wide range of local farms and businesses including Surfing Goat Dairy, Kula Country Farms, Aliʻi Lavender Farm and Kumu Farms. As well as housing honeybees to contribute to the island's agricultural thumbprint. Alas, with food comes waste but Chef Urig has a solution even to that. In a nod to the full-circle approach of the moon cycles, Chef Urig affirms that they donate all food waste to local farmers. Curious about what dishes at Grand Wailea use which mushrooms? See below for some of the not-to-be-missed favorites and where to find them: Botero- Crispy Mushrooms (appetizer): Mother Mushrooms, Pea Tendril Salad, Chimichurri Aioli Humuhumunukunukuāpuaʻa- Local Wild Mushrooms (side dish): Black Pearl Oysters, Lion's Mane Mushrooms, Maui Onion, Smoked Ponzu Olivine- Harvest Wood Oven Pizza: Wild Local Mushrooms, Macadamia Nut Pesto, Surfing Goat Feta
