DHB demands assurances at final meeting
From local democracy reporter Brendon McMahon:
An assurance Ziman House at Reefton will not be permanently closed by the successor to the West Coast District Health Board has been affirmed by management after a final debate as the DHB wound up this week.
Veteran West Coast health advocate Peter Neame took the board's management to task, and eventually got an assurance when chairman Rick Barker stepped in, asking for a simple "yes or no" answer.
The board as superseded today by the rollout of the new Health NZ and Maori Health Authority. The West Coast, however, one of nine regions selected for a 'locality' pilot which means the community will be consulted on the shape of the new structure and West Coast-specific service delivery.
Neame, an elected board member and retired psychiatric nurse, launched into management at the start of the meeting.
He said the public perceived the DHB's stated plan to reopen the Reefton facility was not genuine.
"There's general perception by the public that there is no intention of this board or a future authority that it would reopen (Ziman House)," he said.
The argument by the board that staffing was behind the temporary closure of the facility was something he "never, ever accepted".
DHB general manager Phillip Wheble repeated that aged residential care on the West Coast was "significantly challenged" at present due to the national nursing shortage and that meant reopening Ziman House was also a challenge.
The issue of staffing was regardless of the mix of private and public aged residential care in the region, he said.
"We've got to look at how we can provide a sustainable service that provides the outcome we want."
Neame replied: "I'm only getting a bureaucratic answer".
Wheble repeated that the board needed to be "innovative".
It was at this stage Barker stepped in.
"Is there a commitment to reopen Ziman House -- yes or no? Let's hear it, without all of the other things," he said.
DHB chief executive Peter Bramley responded with a simple "yes".
Wheble said the full-time equivalent of 5.6 registered nursing staff would be needed for "hospital level care" based on eight patients at Reefton.
Bramley, just appointed as interim South Island manager for Health NZ, repeated his affirmation that the Reefton care facility would open again.
"There is absolute commitment that we reopen Ziman House," he said.
However, that was "on the proviso" of providing a safe level of nursing care.
Kalle
"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
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Poll: Is it okay to grocery shop in your PJs?
I'm sure you've seen it while doing your weekly shop... In fact, it may have even been you.
What do you think about people heading to the supermarket in their pyjamas?
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14.5% It's fine!
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75% It's questionable
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10.6% Other - I'll share below
Vanessa
“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.
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