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Showing posts with label kiwitanga. Show all posts
Showing posts with label kiwitanga. Show all posts

Wednesday, 5 March 2025

Thanks by way of a chocolate fish

Oh: why do we Kiwis award a chocolate fish as a thank you? Well, giving a small token of thanks - koha - for a job well done is a Kiwi cultural thing. And we have gotten into the habit of making that small token ...a chocolate fish. 

It is "given (literally or figuratively) as a reward for a job well done; as in 'Good on ya, mate. You deserve a chocolate fish' " (Auckland Doctors, 2013, p. 3). Hingston reports that this particular "fish is very special in New Zealand culture. It is about 10 cm (4 inches) long and made of pink marshmallow covered in chocolate [which] are often used as rewards for good ideas or forfeits for bets and all Kiwis understand the expressions ‘give him a chocolate fish’ or ‘you owe me a chocolate fish’" (2009, p. 37).

It isn't quite a literal chocolate fish - as Hingston (2009) notes, it is a chocolate covered marshmallow fish - pictured alongside made by Queen Anne. Once made by Cadbury's - with, to my mind, nastily squishy marshmallow and very sweet milk chocolate - the best ones are made by Queen Anne, the original Christchurch firm. Their chocolate fish come in many different flavours, dark, milk and white chocolate, and - providing you like a nice, firm marshmallow - they are delicious. Check out the website - here - to order some of their delicious range (the boysenberry and peppermint flavours are my faves!).

One organisation I work for makes the giving of a chocolate fish literal - they have a 'chocolate fish nomination' which the recipient can redeem at the organisation cafe (or swap out for something of equivalent value). In my online courses, I publicly award a metaphorical chocolate fish, announcing it to reward exemplary behaviour, or eagle-eyed error-spotting.

The earliest mention of 'chocolate fish' in the media, via a quick search at the National Library of New Zealand, appears to be in 1903, in the Auckland Star. Many things were made of chocolate were advertised for sale by H M S Smeaton Ltd of Queen Street, including a chocolate creel and fish. Amongst a number of other ads, I also found a sweet (ha) Christmas story about a "Little Prince" in the Lyttelton Times, where the authors related that "the chocolate fish tied up in silver paper had a flavour about them that no chocolates out of a bonbonniere could have — a subtle flavour" (Askew & Askew, 1914). I was also quite taken by the notice: "Fishing at the mouth of the Rangitata recently, a fine fish weighing 12lbs was landed. Later, many not quite so big were also bagged. Another party working north of the Saltwater Creek landed a fine line of chocolate fish, and other dainties, to be seen at 'The Regent' Confectionery Store and Stall near Grand Pictures" (Timaru Herald, 1924). With the newspaper being able to poke fun via chocolate fish, I think we can safely say that chocolate fish were already common in New Zealand by 1924.

While The Chocolate Fish Company (2024) suggest the fame of chocolate fish grew at the hands of Richard Hudson of Cadbury Schweppes Hudson (see here for more), if so, there is no record of it in the media. It seems that chocolate fish landed in Aotearoa earlier than Hudson's enterprise in the early 20th century, and were well schooled before the advent of the Cadburys joint venture.

But what about the chocolate fish use as koha? Well, an early report of "a chocolate fish for a reward for 'a job well done'" is reported by The Chocolate Fish Company, where "20 dancers [...] were rewarded with large chocolate fish" (The Chocolate Fish Company, 2024, citing the Evening Post, 26 September 1933). However, I found an earlier mention, where a fourteen year old boy before the courts for theft explained to the judge that the plaintiff - a shop owner - had "asked me to mind the shop, [and] gave me a chocolate fish for minding it" (Auckland Sun, 1927). It appears that giving chocolate fish as a thank you was already a thing by 1927, and needed no further explanation of either the chocolate fish, or the giving of it. It should also be noted that the defendant had also helped himself, in addition to the fish, to "two packets of chewing-gum and about 9s in cash" (Auckland Sun, 1927). Ouch. Perhaps a chocolate fish was simply a token of appreciation, even then.

But what I still need to find out is: why a chocolate fish?


Sam

References:

Auckland Star. (1903, April 7). Public Notices: The Latest Novelty. Auckland Star, 34(83), 2, column 3. 2https://paperspast.natlib.govt.nz/newspapers/AS19030407.2.22.3

Auckland Sun. (1927, June 18). Idle Hands: Boys Turned Burglars. Auckland Sun, 1(74), p. 1. https://paperspast.natlib.govt.nz/newspapers/SUNAK19270618.2.22

Askew, A., & Askew, C. (1914, December 30). The Little Prince. Lyttelton Times, 115(16746), p. 11

Auckland Doctors. (2013). Kiwi Words and Phrases. http://www.aucklanddoctors.co.nz/media/50118/kiwi_words_and_phrases.pdf

Hingston, J. (2009). Afghans, Barbecues & Chocolate Fish: The ABC of Kiwi food. Hachette New Zealand Ltd.

Queen Anne. (2025). Chocolate fish [image]. https://queenanne.co.nz/collections/chocolate-fish

The Chocolate Fish Company. (2024). Chocfishtory: The History of Chocolate Fish. https://chocfish.co.nz/pages/fishtory

Timaru Herald. (1924, March 17). Notice "Fishing at the mouth". Timaru Herald, 98(18084), p. 9. https://paperspast.natlib.govt.nz/newspapers/THD19240317.2.51

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Wednesday, 30 March 2022

New Zealand's first food influencer

Last year I read a SpinOff article naming Allyson Gofton as New Zealand's first food influencer (Ward, 2021). While laudible - Ms Gofton certainly has influenced the New Zealand palate since the 1990s - I felt this was a pretty near-sighted view.

What of Hudson & Halls in the 1970s and 80s (Herkt, 2018)? Of 'Galloping Gourmet' Graeme Kerr in the early 1960s (New Zealand on Screen, 2021)? And radio icon, Aunt Daisy in the 1930s (New Zealand History, 2021b; Te Ara, 2021)? What of the Edmonds Sure To Rise Cookery Book before World War One (New Zealand History, 2021a; T. J. Edmonds Ltd., 1914, first published 1908)?

OK, sure: of all those mentioned in the last paragraph, only the Edmond's cookbook can actually claim to be Kiwi by birth, but all these people had their food-fame grounding in Aotearoa. However, I am unsure that the Edmond's cookbook can really be awarded the accolade of an 'influencer'. Even though the book ended up being a staple publication. An institution (New Zealand History, 2021a).

But Aunt Daisy - aka Maud Basham - certainly influenced. The author of ten cookbooks, and a broadcasting career when women were more likely to be 'housewives', Aunt Daisy hosted a half hour radio show with advertisers only able to have product placement given airtime if she had personally used and actually endorsed the product (New Zealand History, 2021b; Te Ara, 2021). In addition to writing and radio, she was in films, was sent to the US as a post-WW2 ambassador, and had a broadcasting career spanning 33 years. She was an incredible influencer.

Her on screen performance can be seen below (Cultural Dementia, 2020):

In my family, my grandfather and father would frequently quote - and misquote - Aunt Daisy's famous radio greeting: "Good morning, good morning, good morning everybody!" (New Zealand History, 2021b; Te Ara, 2021) with the following line, "This morning the sun was shining right up my back passage". Gales of hilarity followed. Whether Aunt Daisy ever did say that is now lost to time, but it certainly amused my familial menfolk.

On her half-hour daily morning radio slot, Aunt Daisy would endorse those products she had tried and tested. It has been reported that it was not unusual for endorsed products to be sold out by the afternoons of the same day (New Zealand History, 2021b). I think this clearly demonstrates 'influence'.

As a result, Aunt Daisy was - to the best of my knowledge - the earliest New Zealand food influencer. And her sun shines on. Whether up the back passage ...or not.


Sam

References:

  • Cultural Dementia. (5 September 2020). ZB's Popular Aunt Daisy Returns from the US. 1946 [video]. YouTube. https://youtu.be/lJDN_GHa8h8
  • Herkt, D. (20 October 2018). A Kiwi blind spot: New Zealand's intolerant love for Hudson and Halls. Stuff. https://www.stuff.co.nz/entertainment/books/107801767/why-were-hudson--halls-embraced-as-celebrities-before-it-was-legal-to-be-gay
  • New Zealand History. (2021a). Edmonds cookery book. https://nzhistory.govt.nz/media/photo/edmonds-cookbook
  • New Zealand History. (2021b). Maud Basham: Biography. https://nzhistory.govt.nz/people/maud-basham
  • New Zealand on Screen. (2021). Graham Kerr: Presenter, Celebrity Chef. https://www.nzonscreen.com/profile/graham-kerr/biography
  • Nga Taonga. (2021). Maud Basham. https://ngataonga.org.nz/set/item/590
  • T. J. Edmonds Ltd. (1914). The Sure to Rise Cookery Book (3rd ed.). Author.
  • Te Ara. (2021). Story: Basham, Maud Ruby. https://teara.govt.nz/en/biographies/4b11/basham-maud-ruby
  • Ward, T. (11 September 2021). Allyson Gofton was New Zealand’s first food influencer. SpinOff. https://thespinoff.co.nz/tv/11-09-2021/allyson-gofton-was-new-zealands-first-food-influencer/

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Friday, 26 October 2018

The Flat White Controversy

I think I am probably the last person on the planet to have found out that the flat white - 1/3 espresso with 2/3 milk - was a Kiwi invention from either Auckland in the mid-80s, by Derek Townsend and Darrell Ahlers of long-gone DKD Espresso (Martineau, 25 February 2013); or by Fraser McInnes at Cafe Bodega in Wellington. Fraser made a skim milk cappuccino which didn't froth in 1989 and called it a ‘flat white’ when delivering it to the customer (Alves, 31 August 2017; nzstory.govt.nz, 2018).

A good description of why this lovely cuppa is termed a flat white comes from Peter Thomson (2014):
In New Zealand we use the term “flat” to describe soft drink (or soda) that has lost its fizz and doesn’t have any bubbles. So “flat” seems like a natural term for Kiwis to use to describe a coffee with fewer bubbles than a cappuccino (which was the dominant espresso beverage in NZ in the 1980s).
However, the Kiwi ownership is contested. Australian Alan Preston claims he invented the flat white at Sydney's Moors Espresso Bar, in 1985. He said that he moved to Sydney from Queensland, where cafes in the 1960s and 1970s had frequently offered "White Coffee – flat", which he renamed "Flat White" in Moors (Robertson, 28 September 2015). It seems to me that the Aussies are more likely to have the right of it, as Alan has photographic evidence of having "flat white" on a menu board, supposedly dating from the mid-1980s (but there is no certainty of the actual date of the photo, or whether the coffee was a 1/3, 2/3 mix). Also, Aussies have tended to do a ristretto rather than an espresso (Thomson, 2014).

Who knows the origins, really. Perhaps we should just go with the flat white being Antipodean: a Trans-Tasman creation which has now gone global.


Sam

References:

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Friday, 4 May 2012

Newsletter Issue 216, May 2012



Sam Young Newsletter

Issue 216, May 2012
Hi guys,
Does your organisational culture match your customers' culture? Does your organisational culture match your national culture? If not, why is it important? Check out Changing Corporate Culture below.
How many Maori terms are in current usage in New Zealand? Get the brain working in Kiwitanga
Don't forget, if you want to be taken off my mailing list, click here to send me a reply e-mail and I will remove your name.

Changing Corporate Culture

Organisational culture has probably been best defined by Deal and Kennedy in 1982 as "The way we do things around here" (p. 4). This explanation encapsulates all that can be right and wrong with organisational cultures; all that can hold us back, hold us together or blow us apart.
Culture is probably the single most important tool that leaders have in their tool kit. Good management of culture means that all staff know what they need to do, when they need to do it, and the spirit in which they should do it.
Culture usually reflects our societal culture. The trouble is, we can't see it; we can't taste it; we can't touch it; and half the time we can't even point to anything that reflects it. Culture manifests itself in our values: what we wear, what is acceptable to say, how we deal with customers, how we treat each other, how honest we are and how decisions get made. Culture determines whether we can talk to the CEO freely, whether it is OK to bring your kids to work, whether you need to follow formal communication channels, and whether there are hugs or hand-shakes or eye-rolls.
And sometimes we take our eye off the ball. We get out of step with the rest of the world, or the world suddenly shifts on us (think 11 September 2001). If we stay where we are, we slowly become irrelevant to our markets, our staff and our nation, and we die. To prevent that, we need to change what we have held to be our organisational truth, and make deliberate cultural change.
But that change is easier said than done.
In order to change organisational culture, you need resources:
  • Audit – Conduct a situational analysis (SWOT), a market forces analysis, then a cultural audit/analysis, identifying those cultural elements needing change. Evaluate the gap between what you have and what you want to have. You need to understand CLEARLY why the change should happen, and what components of your organisational culture are holding you back. Are these Deal & Kennedy's organisational symbols? Rituals? Stories? Acts? Processes? Reward Systems? Values? A difference between what you say and what you do? Or a combination of these?
  • Explain the reason for change – Clearly communicate convey why the change needs to happen. If the organisation's survival is threatened, it needs to be clearly communicated so staff understand this is 'mission critical', not just a ‘nice to have’.
  • Visionary leadership – a leader, or an idea champion in the organisation, who grasps the need for cultural change, and has the authority, responsibility and the resources to be able to see the change through.
  • Time – to achieve effective cultural change will take a LONG time, and a lot of dedication. It might take only three years to make cultural change stick; or as long as a decade.
  • Commitment – because of the time it will take to embed cultural change, the C-team needs to be committed to resourcing this as a long term project, with wide ramifications. For example, to make change stick, you will need to consider EVERY ONE of the following items that Hellriegel and Slocum (2003) identified:
    • Organisational Design: how your organisation is put together - whether it is centralised, de-centralised, in autonomous teams, business units or geographically isolated will all have an impact on whether your cultural change works or is rejected. Culture, strategy, and structure are intertwined, so a new culture is likely to need a new combination of tasks and responsibilities. Be prepared to consider initiating a reorganisation, but wherever possible, don't make people redundant (redundant people may become bitter, and those left behind feel guilty).
    • Organisational Systems: implement the process and systems changes identified in your audit; for example, to green your entire work processes, you will need to consider strategy, finance, IT, marketing, manufacturing, value chain, supplier-customer relationships, and inputs and outputs.
    • Reward Systems: Change HR processes so new personnel are introduced to the culture and are rewarded for behaviours that benefit the organisation. You may need new rewards systems, evaluation, induction, socialisation & social functions to support the changed  culture
    • Leadership: you will need new stories & rituals to convey and drive down the new vision - the cultural artefacts that are the warp and weave of the fabric of an organisations culture and legitimise your new way of doing things.
    • Teams: shake people out of their silos and comfort zones. Lack of team participation is a common way for cultural innovation to fail.
    • Individuals: though acts of leadership by individuals throughout the organisation, the new culture is embedded, story by story, act by act, ritual by ritual, until the change takes. This means you need to select people who will embrace the change and help drive it down through the organisation, and absorb their gritty understanding of the detail of their work, linking that with the intended change.
Cultural change is hard work, but well worth it.

References:
  • Deal, T. E. & Kennedy, A. A. (1982). Corporate Cultures: The Rites and Rituals of Corporate Life. Harmondsworth: Penguin Books.
  • Hellriegel, Don & Slocum, John W. Jr. (2003). Organizational Behavior (10th Edition). USA: South-Western College Publishers [based on McKinsey 7-S Framework in Peters, Thomas J. & Waterman, Robert H. (1982). In search of excellence: lessons from America's best-run companies. USA: Harper & Row (p. 10)].


Kiwitanga

Have you noticed how many Maori (and Pacifika) words have been adopted into daily Kiwi usage?
I was reading an article by Max Cryer (2012, p. 43) recently, where he said "More Maori words have moved into the vernacular and everyday reportage. In 2001 an Australian journalist visiting New Zealand wrote with surprise that he needed a dictionary to read the daily newspaper because so many Maori words were in everyday use".
Well, I would suggest in the intervening eleven years, many more words have made the leap to everyday usage; due to Maori TV, Kohunga Reo and plain, good old education. Kiwis don't need an explanation for mokopuna, tamariki, kia kaha, urupā and wharepaku, and understand National Radio announcers saying "Ata mārie, nga mihi o te wā" on Morning Report.
Our language has also adopted blends of Maori and English - Kiwitanga for things that are precious to New Zealanders, and half-pai for kinda sorta good.
Not only is the daily expansion and evolution of our language a wonderful thing, what it says about who we are is also quite special. I think it means that, as a nation, we are growing up. All New Zealanders are taking their place with pride; in the Pacific, not in the North Sea.
Congratulations, Aotearoa. Kia kaha.

Reference: Cryer, Max (2012). Our Evolving Language. Alive, Issue 10, 2012 (pp. 42-45). NZ: Southern Cross Health Society.


Presentation End: Roll Credits

Did you know that you can run a rolling credits list at the end of your PowerPoint presentation, to thank those who have helped you? TechRepublic's newsletter listed a how-to recently at http://www.techrepublic.com/blog/msoffice/run-a-list-of-rolling-credits-at-the-end-of-your-powerpoint-presentation/7234?tag=nl.e056.
Using PowerPoint’s Credits effect, what you do is:
  1. Add a new slide with a suitable title, containing a bulleted list of the names of those whom you wish to thank
  2. In the names text box, add three or four empty lines between each name (NB: as you add lines, the font will shrink, but ignore this for now)
  3. In the names text box, select all the text:
    1. click the 'Bullets' icon on the toolbar to remove the bullets
    2. Click the 'Center' text alignment icon to centre the items between the left and right margins
    3. In the 'Font Size' dropdown list, select 32 (this increases the font size so that text is forced below your slide's bottom margin, but we can ignore that too)
    4. In the 'Font Color' dropdown, select white (your text will momentarily disappear, but that's fine too).
  4. In the title text box, select all the text, and in the 'Font Color' dropdown, change the title’s font colour to white as well (you might want to change the title’s alignment or font size, but we’re not concerned with the slide’s title in this example).
  5. Right click on the slide’s background (outside any text boxes) and choose 'Format Background' (or, in 2003, 'Background'). From the 'Color' dropdown, choose black, and then click 'Close'.
  6. To add the Credits effects:
    1. Key Ctrl & A to select all the objects on the slide (ie, your title text box and your names text box)
    2. Click the Animations tab, and in the Advanced Animation group, click Add Animation. If 'Credits' isn’t in the 'Entrance' section, select 'More Entrance Effects' (in 2003, go to Slide Show | Custom Animation | Add Effects dropdown | choose Entrance | More Effects).
    3. In the 'Exciting' section of the dialogue box, select 'Credits' and click OK.
    4. In the Advanced Animation group of the dialogue box, click Animation Pane (this pane should be open already in PowerPoint 2003):
      1. Select the first item, Title 1, and in the Timing group, set this item’s "Start" setting to 'After Previous'.
      2. Select the second item and enter a 'Delay' setting of 2 seconds (in 2003, right-click the effect, choose Timing, then set the 'Delay').
You can now view how your slide will look by keying F5. Sit back and watch your credits roll from the bottom of the screen to the top :-)

TLAs for SMEs

Here are this newsletter's TLAs (Three Letter Acronyms) for you:
  • c-suite, (or c-team) all the "C" level executives in a company. For example, the CEO (Chief Executive Officer), CFO (Chief Financial Officer), CIO (Chief Information Officer), and so forth.
Please feel free to email me with any TLAs that you want to get the bottom (meaning!) of.

Tips, Short+Hot Keys
In this newsletter, we are look at all you can do with Page commands in Explorer (both Windows & Internet):
  • Explorer "Go the bottom item on the screen. Use a second time to select the item one screen below" Page Down
  • Explorer "Go the top item on the screen. Use a second time to select the item one screen above" Page Up Explorer "Move to additional items above an already selected item, without selecting the additional items" Ctrl & Page Up Explorer "Move to additional items below an already selected item, without selecting the additional items" Ctrl & Page Down Explorer "Select additional items above an already selected item" Shift & Page Up Explorer "Select additional items below an already selected item" Shift & Page Down Frontpage "One screen down " Shift & Page Down Frontpage "One screen up " Shift & Page Up IE "Scroll toward the beginning of a document in larger increments " Page Up IE "Scroll toward the end of a document in larger increments " Page Down

Hot Linx
A couple of years ago, Dean Kamen - Segway & iBot inventor - started work on a Stirling engine scooter. Read about the concept at http://www.fastcompany.com/blog/ariel-schwartz/sustainability/dean-kamens-newest-invention-stirling-engine-equipped-hybrid-moto
While tertiary training is expensive, NOT taking on tertiary training is far more expensive. Check out what the Atlantic has to say on this at http://www.theatlantic.com/business/archive/2012/03/whats-more-expensive-than-college-not-going-to-college/255073/
Ceramic artist Katie Gold creates fabulous sculptures from clay. View some of her creations at http://www.form.co.nz/artists/katie_gold.htm and read about why she does what she does at http://www.statementsgallery.co.nz/gallery/artists/katie_gold

                                Catch you again soon!! E-mail your suggestions to me here
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