Revenant 2020 was all we hoped for and more. It had drama, heartbreak and challenge a-plenty.
I was lucky enough to be out on the course in this year’s event. Here’s how it unfolded.
Can You Imagine Going Deep Into The Revenant?
“ I saw a black and white cow pulling a caravan up the river.”
That might have bothered Shaun the first time he clambered up the Nokomai River. But as he scrambled over boulders and under logs for the fourth time in 60 hours, the cow didn’t faze him at all.
When you’re pushing body, mind and spirit to the limit, hallucinations happen. Your brain starts to play tricks when you’ve been running and navigating with no sleep. And when you’re climbing, descending and racing for 190km over three days.
It happens when you go deep into The Revenant.
25 men and women lined up in the 2020 race on Welcome Rock Trails this year. Some had been there before — they had demons to conquer. Last year, no-one came close to finishing the race.
Others were there to discover their own limits. How would they face the challenge that is the Revenant Ultra Adventure Run?
The normally-tranquil Garston Cemetery was a-buzz early in November.
Residents past and present were gathering along with SDC mayor Gary Tong and councillors John Douglas and Rob Scott, for the opening of the cemetery memorial board and shelter.
The ceremony marked the end of two years planning, fundraising and organising for the Garston Cemetery Trust. Designed by Gordan McMillan and built by Aaron Abernethy and Jordan MacGregor, this lovely little building is one-of-a-kind.
Pumpkin Soup is an easy, hearty dish to cook in the cold months of winter.One thing I love to do is cook my soup and stews on our wood-burner stove. With the fire turned down low, it heats the house and at the same time, our dinner simmers for hours. The flavours merge and mingle and the soup or stew is tender and delicious.
Teaching at Garston School was never boring, and we’ve had a fair few “education adventures” over the years. One of the best was the wonderful week when we brought an old gold mining shanty town to life.
Blue gums line the gravel road that winds past our dusty little farmhouse. Look out to the west. Once you could see for miles, but not any more. Now your gaze stops at the towering gums.
Why are they still there, blocking my view?
Eucalyptus trees, as blue gums are more properly called, are a hardy bunch with more than a few annoying features.
You couldn’t call them pretty trees. Their bark peels like last week’s sunburnt skin littering the lawn with long brown stripes. Branches sprout every which way and their dull green leaves hang limply from every twig.
Take 30+ curious beer aficionados and a bumper crop of hops. Throw in a delicious barbeque and a keg of Altitude Brewing’s best thirst-quenching brew. Mix with a dollop of music and you have yourself a recipe for the Garston Hops 2019 Hop-Picking Party.
The Big Hops Harvest Problem:
200 hop vines on two farms — all of them covered in ripe, cone-shaped flowers. A tiny window of time in which to pick them — and only two busy farmers both trying to juggle multiple farm jobs. The big hop companies have this process all mechanised, but we’re a tiny outfit, just starting out.