RURAL LIFE 24 The <strong>North</strong> <strong>Canterbury</strong> <strong>News</strong>, <strong>September</strong> <strong>16</strong>, <strong>2021</strong> Phil discovers farming lifestyle By DAVID HILL Tucked in the hills above Manuka Bay, near Cheviot, is aYorkshireman who has discovered apassion for farming. Phil Varley moved to New Zealand 10 years ago with his Kiwi partner Catherine Campbell and began ajourney which led him to the land. ‘‘I come from Yorkshire and Igrew up in the country, but Idon’t have any farming background. My dad had avege garden, but Iwasn’t that interested growing up. ‘‘It’s been over the last 10 years that I’ve been on aselftaught and learning journey, and I’ve picked up alot from farmers.’’ While Phil may not come from farming roots, Catherine does, as her father, Don Campbell, managed farms around the <strong>North</strong> Island and has ‘‘been areal treasure trove of information’’. Phil and Catherine own the 21 hectare Pihi Farms and lease another 90 hectares, farming sheep and beef cattle and growing amarket garden. The recent drought has seen stock numbers reduced to just 50 breeding ewes, while they take on up to 30 cattle from weaned calves. His cattle breeds of choice are Lowline Angus and belted Galloway, which remind him of his childhood adventures in the Dumfries region in Scotland. ‘‘They are two breeds which suit the hilly landscape that we have here, with their short legs, stocky frame and being a bit smaller than other breeds.’’ The ewes are mostly Wiltshire and were chosen as an easy care breed, but Phil has been trialling Coopworths, Suftex (SuffolkTexelcross) and Romney 2410273 ONLINE MEAT SALES MEAT2U.NZ HOME KILL &WILD GAME MEAT PROCESSING 313 0022 Rural lifestyle ... Catherine Campbell (left) and Phil Varley have embraced afarming lifestyle at Cheviot. PHOTO: SUPPLIED ewes to get acomparison and has found the composite breeds are performing better. The meat is processed at the Harris Meats abattoir in Cheviot and supplied directly to households, mostly in Christchurch. In the market garden, Phil is growing some specialist crops including taewa (Maori sweet potatoes), Jerusalem artichokes, yacon and garlic, which he supplies to restaurants in the city. ‘‘We are very much alow input system. We are not certified organic and we don’t see the need to be certified, but we are aligning our philosophy with those principles. ‘‘The advantage for us in staying small is that we know pretty much who we sell too. ‘‘For our customers, quality is ahuge aspect and they increasingly want to know personally who is producing their food and the story behind it, and people are increasingly aware of the impact on the environment of farming practices.’’ When last year’s Covid19 lockdown struck, Pihi Farms was just starting out. ‘‘We had planned out what we were doing, but it impacted immediately on our distribution and our engagement with our customers is different because of that,’’ Phil says. ‘‘We didn’t want to lock into home deliveries, but we had to shift our thinking in terms of direct selling.’’ This year’s lockdown again had an impact with atemporary loss of sales to Christchurch restaurants, but Pihi Farms was able to pick up more residential customers. Phil has joined Enterprise <strong>North</strong> <strong>Canterbury</strong>’s Made <strong>North</strong> <strong>Canterbury</strong> provenance brand initiative and says it has opened some social media marketing opportunities and some ‘‘oneoff connections in Wellington’’. ‘‘But we are really focusing on local.’’ Bring home Kiwi bacon Kiwis are being encouraged to bring homethe baconduringthe Covid19 restrictions, butmake sure it ishome grown. New Zealand pig farmers are deemed an essential serviceand are continuing to farm through Alert Levels 2to4,but with many restaurants closed, thesector is concernedabout apossiblesurplus of pigs. NZPork has launched asocial media campaign to encourage Kiwis to back localfarmersand choose New Zealand born and raised pork over imported pork. ‘‘Around60percentofpork consumed in New Zealand is importedwith much of it produced usingpracticesillegal in this country,’’ NZPork chiefexecutive DavidBaines says. ‘‘Consumers shouldcheck product labels to ensure it is 100% New Zealand pork or look for the ‘Born and Raised in New Zealand PigCare’ label. ‘‘If it says ‘madeinNew Zealand from localand imported ingredients’, then chances are it’s imported.’’ Mr Baines encourages people to ask theirlocal retailer for homegrownpork, and when buying online,search for ‘100%NZPork’. ‘‘Youwill be buyinga freshand healthy product and supporting farmers working hard throughthe Covid19 restrictions to maintain high standardsofcare for their pigs and keeping New Zealanders fed.’’ As partofthe campaign,Kiwis will get the chanceto‘meet’ some of the farmers behind their pork. ‘‘Pig farmers know that the more contented the pig, the betterthe pork,’’ Mr Baines says. ‘‘We’ll be sharing the stories of some of New Zealand’s pig farmers talking about what makesNew Zealandpork sucha delicious and quality product.’’ Imported pork is often heavily subsidised,which coupledwiththe lower welfare standards, means it is cheaper thanNew Zealand pork, he says.The pork sector is closely monitoring pig supplies to ensure there is no animal welfare crisisduringthe Covid19 restrictions. 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