Emergency resilience fund ‘completely over subscribed’
By local democracy reporter Brendon McMahon:
A West Coast request for resilience funding from the national emergency agency has been partly rejected due to a lack of money.
About $500,000 was funded from a $1.4 million request, a meeting of the West Coast Emergency Management Joint Committee heard on November 8.
The application was made to the National Emergency Management Agency (NEMA) resilience fund, which is targeted towards civil emergency welfare measures.
Committee members heard the national fund was oversubscribed by more than $4m due to the volume of applications.
The West Coast application was to install shipping containers to hold welfare supplies at five key locations across the region, to be utilised in a major Alpine Fault earthquake (AF8) catastrophe.
The South Island is predicted to be overdue for a magnitude 8-plus quake by about 30 years.
Given the West Coast's high vulnerability to a major earthquake, its region's scattered communities have been told to expect to be self sufficient for days, if not weeks, in a major disaster.
There was to be one resilience container each for Buller, Grey and Westland and the two marae.
The scope of the container contents was based on what other regions had in their welfare containers "without overpitching it".
West Coast Emergency Management Joint Committee chairperson Jamie Cleine said it was important for the region reapply.
He noted the key role of the region's two marae at Arahura and Bruce Bay, which needed to be emergency response centres in an emergency.
In the meantime the councils had pitched in some of their own resources to help move the project forward, Cleine said.
Te Rūnanga o Ngāti Waewae chairperson Francois Tumahai said the Arahura Marae was designated as an emergency activation centre.
"It seems a bit strange we're not kitted up for it. As you know, with the Kaikōura (earthquake) event, the marae were the first to kick in.
"I think it's a no-brainer to be honest."
Brown said they have been bidding to the long-term plan budget planning of the region's three territorial authorities and the West Coast Regional Council.
They were proposing an increased budget to focus on the welfare and planning aspects of emergency management regionally. They were also seeking more finance to upgrade the website, and for training.
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Without a bridle or a saddle, across a thing, I ride a-straddle. And those I ride, by help of me, though almost blind, are made to see. What am I?
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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
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