Humans of Christchurch Ōtautahi
Community Organisation
Community Organisation
Thank you for using Neighbourly
“I’m from Tamaki Makaurau. I have a good job with Riverside market. I am security, and we need this area nice and clean. We don't want dirty things everywhere, like rubbish.
I like Christchurch because there's lots of entertainment, lots of people, all loving, give me aroha, … View more“I’m from Tamaki Makaurau. I have a good job with Riverside market. I am security, and we need this area nice and clean. We don't want dirty things everywhere, like rubbish.
I like Christchurch because there's lots of entertainment, lots of people, all loving, give me aroha, tautoko mai. Kia kaha, be strong.”
I've been a hustler for 18 years now. I'm a lover, I'm a hustler. I'm in here to entertain Christchurch, all around Christchurch. I'm a busker and I'm an entertainer.”
- Tutu
“Giggly girt! Giggly girt!”
“See I got my hair cut on Friday. I've got my hair band to keep it up. See? Like this I keep it up.
Biscuit Blair - she's my favourite woman. And you. And that cheeky lady over there.
My last name is Rule. I'll write it down for you, … View more“Giggly girt! Giggly girt!”
“See I got my hair cut on Friday. I've got my hair band to keep it up. See? Like this I keep it up.
Biscuit Blair - she's my favourite woman. And you. And that cheeky lady over there.
My last name is Rule. I'll write it down for you, you silly old duff.
I was born on West Coast. I moved here when I was a little girl.
I like doing pictures here that’s why I like pictures. Doing art. I like going for a walk. I come here Monday, Tuesday, Wednesday, Thursday.
My sister, I go see her on Saturday. Have a cup of coffee, at home. She's five, nine. 59. I'm five, seven, 57. This year I'll be 58. My birthday's on a Thursday. I'm having chocolate cake and pizza. And lolly ice cream.
Some people are noisy. Nicholas, and Peter and Chris, they are my friends and that giggly girt over there.
I get headache sometimes at other work, because noisy.
I'm happy here. I could go for a walk if I want to. I'm good.”
- Vanessa, White Room Creative Spaces
The White Room is a community creative space that removes barriers to
making art. Through this, artists build confidence and connections and
embrace new opportunities.
"Sports and travelling run in the family, and that's kind of what's led me to come to New Zealand."
"I grew up in a small town in Finland. My dad was involved with sports all his life, he was a shot putter, discus thrower, powerlifter, we traveled quite a bit when I was … View more"Sports and travelling run in the family, and that's kind of what's led me to come to New Zealand."
"I grew up in a small town in Finland. My dad was involved with sports all his life, he was a shot putter, discus thrower, powerlifter, we traveled quite a bit when I was a kid. He never mentioned much of the rugby days. He just said he broke both of his shin bones playing rugby, so he said, ‘never play the sport, It's crazy.’
I started playing when I was 18. I played my first cap for the Finnish national team in 2014, we won the Finnish championship with my club. Rugby is not a big thing in Finland.
I moved here to play rugby in 2017. The club that wanted me to come over was Methven Rugby Club. They got me here and they were like, ‘what do you do for work? I’d just finished chef school in Finland. ‘We'll get you a job at Mount Hutt as a chef, you can do that while you play rugby with us.’ I said, ‘Perfect. Yeah, I'm in’.
I've always loved food. My mum was an amazing cook, and still is. When I was studying tourism I worked in some hotels in Finland, and I saw how the chef's worked. I just loved the kitchen vibe and I was like, Yeah, that’d be something I'd love to do.
I've had more of a culinary journey In New Zealand than in Finland. I started at Mount Hutt, after that I worked at The Dubliner in Methven. I worked as a senior pizza chef at Sal’s for maybe six months then worked as chef de partie at Cellar Door. At Eliza's Manor, I worked myself up to a junior sous chef. Then the opportunity came to work my first head chef job at Moon Under Water.
We're privileged to have a busy atmosphere, we can try new things and get a bit creative. There are no TV’s, just come here with your family or with your mates, play board games, to socialise.
I really want to drive the local food and ingredients through the menu. We don't mind spending more for quality ingredients as long as it's supporting New Zealand businesses. We just love to use local. And it's pub food, but I feel like it's elevated.
I play club rugby here for the Christchurch Football Club, the oldest club in New Zealand and I still play regularly for the Finnish national team, whenever they can fly me over to play."
- Kalle
View more stories, or nominate someone: @humansofchch
www.humansofchch.org......
“I was born and raised in war. To be honest, those are not good memories.
I really like Iran, and I really miss it, but I couldn’t be myself there. Even though my family didn’t like my decision, I left Iran. I promised myself that I would do whatever I can for all communities, especially … View more“I was born and raised in war. To be honest, those are not good memories.
I really like Iran, and I really miss it, but I couldn’t be myself there. Even though my family didn’t like my decision, I left Iran. I promised myself that I would do whatever I can for all communities, especially for the kids, so they do not have the same experience I had.
I studied software engineering in Iran and left in 2006. I went to Malaysia and stayed in Kuala Lumpur for seven years. I was admitted to Lincoln University to do my PhD here, but unfortunately, I couldn’t afford the expenses. I requested a scholarship, but they told me I had to be there for six months first. So, I stayed in Malaysia and did my PhD in network security. In December 2013, I came to New Zealand with a work visa.
It took me a while to connect with the Iranian community here. I volunteered with the Multicultural Council, SPCA, and community patrol, and I established the Christchurch Iranian Society in 2017. Before that, I started working on Radio Toranj, the only Farsi-language radio show in New Zealand.
One of the reasons I started organizing cultural events was to showcase Iranian culture. I wanted to show people that we have delicious food, colorful dresses, traditional customs, and our own instruments. My hope was to show people that we are not what you see in the media.
I am working to involve all the communities that celebrate Nowruz, the Persian New Year, in the Nowruz festival in March 2025. We want to share this celebration not only with our community but with the public as well. It’s better when it’s shared.
I remember the first time someone from Dunedin called me and asked, Hero, can you help? Something happened, and they keep declining Iranian visa applications. When I heard that, I felt insulted. We are still human, so how can they do that?
Through this journey, I’ve learned a lot. Every single day, people with different cases call me, and I try to share my knowledge and guide them as much as I can.
I have received several awards, including the Christchurch Civic Award and an Award of Recognition for my contributions to the community during the pandemic. In 2021, I established Canterbury Kia Ora Academy, a charitable trust. Through this charity, I can help other communities as well, not just the Iranian community.”
- Hero
View more stories, or nominate someone: @humansofchch
www.humansofchch.org......
"I've been doing compost workshops for the community for four years. But I guess composting for like the past eight years.
It originally started because we moved and our house came with the compost bin. I was curious to know what it was, so we started composting, but like, just … View more"I've been doing compost workshops for the community for four years. But I guess composting for like the past eight years.
It originally started because we moved and our house came with the compost bin. I was curious to know what it was, so we started composting, but like, just chucking stuff and not really knowing what we're doing. Then pumpkins and potatoes just started growing out of it.
I got into gardening during lockdown. My French teacher gave me some broccoli seeds, and I grew those and then obviously, you go through the journey of discovering soils are really important to grow healthy kai.
When I was in Year 13, I was volunteering at an orchard and I ran my first compost workshop. It was pretty cool. And then people just wanted me to keep doing them. Me and my sister got an internship at the Council doing compost education for the community but my compost passion actually came from hearing about Kaicycle's composting programme in Wellington. I want to set up a composting business like that.
Me and my sister started Compost Club at Uni last year. Our main aim is to make composting more accessible and commonplace on campus, especially for students because we find that students want to compost, but they don't know how or they don’t have the resources. We go to their flat and we run a mini workshop for them, come back three weeks later, check out how it's going.
I've taken a break this semester from burnout.
I just find it hard to say no, you get to that position where your body makes you say, no, I can't do any more. I feel like in the environmental space people burn out a lot. I guess why I've struggled with saying no, is because I feel like I can change the world. But no, I can't! We need everyone to do their little part to make a change.
I'm really passionate about cooking and growing healthy kai and having a slow life. And I haven't done that yet. But I'm working towards it."
- Kaitlyn
View more stories, or nominate someone: @humansofchch
www.humansofchch.org...
© Neighbourly 2024
Loading…