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Upper Hutt Leader : December 7th 2011
8 UPPER HUTT LEADER, DECEMBER 7, 2011 NEWS Decorate your home and front garden in a Christmas lights display and you could be a winner with The Professionals Christmas Lights Spectacular* Enter Now 4241841AA Over $10,000 in quality gif including $5 Pak'nSave G Vouchers Biggest Christma Draw in the Regio 3 Prize draws Spend $20 at any parti store or $50 at Pak'nSa you will receive a stam passport. Collect all the stamps, then drop ih b Shop in Upper Hutt and be in to WIN! Bookworms boost totals at libraries Statistics on the Upper Hutt central library continue to make positive reading, with sig- nificant increases recorded in all of the service s main use areas. The library, which last year underwent a $4 million redevelopment allowing for increased space, improved layout and a new service delivery model, is swamping its already positive statistics. Year to date figures to October show a 37.9 per cent increase in the library s door count, with the 115,920 visitors in the 10 months up from just over 84,000 the pre- vious year. The number of items issued over the period was 214,625, a 21 per cent increase, while the use of the library s self-check issu- ing and returning continues to be popular and effective. The success of the library s new service delivery model is highlighted by a huge 141.5 per cent increase in the level of inquir- ies, a report to last week s city services com- mittee from the community services director Andrea Curtis says. Customer use of the library s website con- tinues to grow with an increase of 42 per cent to 22,630, for the year to date. Active borrowers (those who have used their library card in the past two years) reached more than 19,000 for the first time, with an increase of 1382 over the same time last year. Owner's ham a cut above Local label: Steve Bailey with an Upper Hutt-made Heretaunga ham. Photo: ROSEMARY McLENNAN By ROSEMARY McLENNAN Making hams the traditional way is proving a winner for Upper Hutt s Export Meat Warehouse. Owner Steve Bailey and his staff will make more than 500 hams between now and Christmas for customers from around the greater Wellington area. Mr Bailey, a fan of Rick Stein and his quest for locally-sourced food prepared the old way, says traditional methods cannot be beaten by mass production. His firm sources fresh pork from around New Zealand. Hams are hand-injected with tra- ditional brine, then smoked and cooked, a process spread over several days. We know how much our hams are good become of what people tell us, he says. His father always said there were no short-cuts with making a good ham, Mr Bailey says. During December the ham operation runs 24/7 to cope with demand. While he also stocks some mass-produced ham, he sells the firm s own product under the label Heretaunga. The butchery also makes traditionally pickled pork and mutton hams -- although with the price of sheep meat, mutton hams are no longer a cheaper version of a good ham. But Mr Bailey has customers who prefer a mutton ham. Mr Bailey says that in Australia the traditional butchery has a big following. In Upper Hutt his firm is doing an increasing number of specialised cuts, such as crown roast, on request. All the pork sold by Mr Bailey s shop is fresh New Zealand pork. He says the New Zealand Pork Board has raised its standards for animal welfare on farms. More people want to know where the meat they buy has come from, he says. Mr Bailey has signed new contracts with the board for the right to put Free Farm Pork brand stickers on his meat. He has also signed a new contract with Natural Farms New Zealand for beef and lamb.
November 30th 2011
December 14th 2011