July 5, 2025 • 9 mins
This week on the Sunday Panel, Coast Day host Lorna Riley and managing director at 818, Chris Henry, joined in on a discussion about the following issues of the day - and more!
Foodstuffs North Island is looking at disestablishing roles at Victoria Park New World, after it was gutted by a blaze last month. The workers have expressed disappointment - what do we make of this?
New research has revealed there's no safe amount of processed meat to eat. Will this change our eating habits? Do we follow this research?
Would we get in a driverless taxi?
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:06):
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB.
Speaker 2 (00:12):
Last hour, we were talking to Kent John's about cold
water therapy. If you want a bit of inspiration, somebody
text me to say, check out the Matariki Swims twenty
twenty five on Facebook the most amount of Joy. Apparently
our group does swim year round. It's a even point
four in Wellington right now. I'm presuming that's the temperature
of the ocean, so there's a little chili. I'm very
impressed by you. So look, you know, if you want
(00:34):
a bit of inspiration, check out the Facebook page. Right
It is time now for the panel, and I'm joined
by Coast Day host Lorna Riley. Hi, Lorna, good morning,
and also managing director at eight one eight Chris Henry.
Speaker 3 (00:47):
How are you, Chris, oh Kyoda, I'm well, thank you.
I'm actually down in tope War today and hearing your
talk about the cold water plunge. I'm like, oh am,
I momentarily inspired, but it does look very I.
Speaker 2 (01:00):
I love the way you recognize that you would you
were only inspired momentarily, you know, go on like go
on and get in there. It'll it'll, it'svigorating, it will
make you feel great, Chris, I expect to hear all
about it next time.
Speaker 3 (01:14):
We fantastic.
Speaker 2 (01:16):
Okay, guys, let's start up by talking about the Victoria
Park New World. Of course, it was destroyed by fire.
It was well destroyed.
Speaker 3 (01:24):
We knew that.
Speaker 2 (01:25):
And what's happened now is that Foodstuffs North Island has
decided that it's going to be shut for a couple
of years. You know, we're not really sure what's going
to happen there, and it's staff pretty much face redundancy.
Some of them may be employed at another supermarket which
is planning to open in a month or so. But
everybody's pretty disappointed about this. And I and I think
(01:48):
we all completely understand why. You've got You've got people
who think that they're in solid, reliable employment, they're really
good at their jobs, they work hard, and then, out
of the blue, no fault of your own, you find
that you're being made redundant. It feels tough, Launa, But
what are the other option does the supermarket have? Do
you think?
Speaker 4 (02:09):
Yeah, look, no doubt, this is a tragedy for everybody involved,
including the franchise owners of the store. We all hate
supermarkets too, and we hate the way they make massive
profits of us.
Speaker 2 (02:21):
But if you look at this.
Speaker 4 (02:23):
Pragmatically, I mean, I worked for a radio station, that's
the business reasons got closed down. Suddenly I found myself redundant.
It happens in business. It's not feasible to keep paying
these staff for another two years or more into the future.
I think there are a lot of optics on this.
So if they can't redeploy people at the early opening
(02:45):
point Sheared Store or the supply and distribution centers which
have been mentioned as well, then I think maybe if
they publicly made a statement that they're going to support
the staff to say, maybe three months before the redundancy
kicks in or something like that, that I think would
keep everybody happy.
Speaker 2 (03:01):
I mean, I'm sure Chris that they've had indemnity insurance
that will help compensate and pay the wagers, you know,
from the loss and things, the damages and the loss
until the decision was made. I doubt that that would
go on and you know, indefinitely for two years. So
you know, what other option do they have? I mean,
I say that you know, the union's sort of pretty
(03:22):
just pretty shocked by the proposal, but I'm not entirely
sure what they thought might happen. I mean, I think
they should make the best staff that they can to
employ them somewhere else.
Speaker 3 (03:31):
Oh absolutely, And if there is a silver lining on
it to the fact that they're about to open a
brand new supermarket not very far from where this surfer
market was, that should be seen as a bit of
a godsend in terms of this. But I mean, my
thoughts go out to them. I know that we'll all
feel the same. We've all worked in the vicinity of
the surfer market for years and years and it's one
of those surfer markets that had some very recognizable characters
(03:53):
that have been there lessons if it's moved to walk
on over twenty years ago, so it'll be a huge
change for them. But I do hope that with this
opening of the new Points you Have super market, they'll
be able to move to the are And yeah, it's
said around but very inevitable.
Speaker 2 (04:07):
I'm sure that they've already employed a lot of people
for the new Point Chief supermarket. That might be the
only problem.
Speaker 1 (04:12):
True.
Speaker 2 (04:14):
Okay, headline in the paper there is no safe amount
of process meat to eat according to new research. So
basically there is strong evidence that there is no safe
amount of process meat to eat. And this is they're
looking at the connection between diet and the risk of
major diseases including cancer and type two diabetes and heart
(04:35):
disease and everything, and basically saying the risk increased is
consumption increase, and for process meat consumption, there is no
safe amount. They repeat this quite often in the article Launa.
And I'm at the point now where when I see
these articles, I think we're going around talking about diet
(04:55):
and nutrition wrong. I think most people know you should
need a lot of PSS food, and I think every
time we tell people what not to eat, we're missing
an opportunity to try and tell them what they should
be eating, and that we'd all be a lot more
interested in reading that article.
Speaker 4 (05:12):
Well, yeah, I mean I don't need a lot of
process meat these days. As a kid, though, you know,
we'd all have those lunch and sausage sandwiches, ham steaks
once a week, hot dogs, that kind of thing. My
teenage daughter still loves their hams for toasted sandwitism things
like that. So yeah, it's alarming when you read this
type two diabetes cancer risk tightened. And you know, I've
had cancer twice, so I take notice of headlines like this.
(05:36):
But I can't be a hypocrite either. I like the
odd drink the alcohol which link between alcohol and type
two diabetes cancer is just as strong, if not more so,
than for processed meat. And I think it's, you know,
simply everything in moderation. If you eat processed meat morning, noon,
and night, yes you're going to be at risk. But
(05:56):
if it's an occasional thing, yeah, I think it's a
little alarmist.
Speaker 2 (06:00):
Chris is reading headlines and stories like this, Does it
change your eating habits?
Speaker 3 (06:06):
Wouldn't say changes my eating habits. I mean, Laurena's right,
we all know what a good diet should look like.
But sometimes when you read these articles, you're like, oh God,
they're really coming for everything, aren't they. If someone's going
to take away a little hot dog at the end
of an end of a school fear, I mean, what
about the joy that it gives in your life and
how much extra being happy adds to your lifespan. I mean, again,
(06:29):
everything in moderation, but I wouldn't mind just being able
to have a hot dog or two in my life.
Speaker 2 (06:34):
There is a balance, isn't there. I mean, we can
have a healthy and sensible diet and we want that
to be a pattern and a habit and things, and
then you throw a few treats in there because it does.
You're right, You've got to wagh up that whole balance
between having some happiness and enjoy in life and the
occasional bit of salami.
Speaker 3 (06:50):
Right, you know?
Speaker 2 (06:52):
Okay, we all sort of tend to agree on that. Hey,
coming up next, we are going to talk to our
travel correspondent who had been in Los Angeles and she
had encountered the driverless taxi in Santa Monica. Now, I've
heard of this happening to quite a few people. They
order a taxi and everything, and I think this was
(07:14):
the waym one and they turn up and you look
and there's no one in there. Do you get in Norna?
Have you encountered this in your travel? I know you're
a well traveled haven't.
Speaker 4 (07:24):
I haven't, But some good friends have, and although they
said it's extremely unnerving, they had a great experience. There
are all sorts of benefits, of course, of these drivers
taxis not least of all the cost of the consumer
of a taxi ride. I don't know. I mean, I've
had some pretty hair raising rides with local cab drivers
in Italy and the like, but they kind of know
(07:46):
the local system where there seems to be no perceivable
road rules. They still seem to make their way through
roundabouts in Nepal that are just full of traffic, and
you're just like, who knows where to go? The locals
know how to drive. I'm not sure that a driverless
car would be able to make it through those hot spots.
Speaker 2 (08:08):
LRNA raises a good point, Chris, I mean, we could lose.
That could be a whole job that just I mean,
it's a whole job that could potentially disappear. But the
other thing you can't do is tell them the way
you think is the best way to get from A
to B.
Speaker 3 (08:20):
No, look the idea of it. I mean, I like
to think that I'm progressive when it comes to technology. Hey,
I'm interested in it at all, But when it comes
to being in the car, I think I'd like a
human at the front. I suppose the only advantage to
it is you're not going to have the annoying taxi chedder.
I can't imagine that the way most chatting back are
asking you how your night's be, So maybe that could
be an advantage to it.
Speaker 2 (08:41):
A lot of that these days, I find I think
that most uber drivers they get in, they check who
you are, and then they're more than happy not to check,
just to get you from A to B without having
to chit chat.
Speaker 4 (08:53):
Sort of.
Speaker 2 (08:55):
It's like, you know when you go to the hear
dress of these days and you can actually sort of
if you book, you can click a button that says
I don't want to talk in the appointment, or I
do want to talk. You know, you can talk to
me in the appointment. I just feel like Uber drivers
these days have just gone immediately to we don't chat.
Speaker 3 (09:08):
Yeah, once you do get somebody, yeah, it can be
a challenge for betting on how far are you going there?
Speaker 4 (09:15):
Sure plus knowing you, Chris, I would suggest that perhaps
you're the one leading the chat.
Speaker 3 (09:23):
I'm I'm definitely bad at a finishing a conversation. I
always like to have the last, so you might be
right there, Horna, I feel very seen by this.
Speaker 2 (09:31):
I think you might be right there to Launa really
love you to talk to you both. That was Coast
Day host Lorna Riley and managing director at eight one
eight Publicity Chris Henry.
Speaker 1 (09:40):
For more from the Sunday session with Francesca Rudken, listen
live to News Talks it'd be from nine am Sunday,
or follow the podcast on iHeartRadio
You're listening to the Sunday Session podcast with Francesca Rudgin
from News Talks EDB.
Speaker 2 (00:12):
Last hour, we were talking to Kent John's about cold
water therapy. If you want a bit of inspiration, somebody
text me to say, check out the Matariki Swims twenty
twenty five on Facebook the most amount of Joy. Apparently
our group does swim year round. It's a even point
four in Wellington right now. I'm presuming that's the temperature
of the ocean, so there's a little chili. I'm very
impressed by you. So look, you know, if you want
(00:34):
a bit of inspiration, check out the Facebook page. Right
It is time now for the panel, and I'm joined
by Coast Day host Lorna Riley. Hi, Lorna, good morning,
and also managing director at eight one eight Chris Henry.
Speaker 3 (00:47):
How are you, Chris, oh Kyoda, I'm well, thank you.
I'm actually down in tope War today and hearing your
talk about the cold water plunge. I'm like, oh am,
I momentarily inspired, but it does look very I.
Speaker 2 (01:00):
I love the way you recognize that you would you
were only inspired momentarily, you know, go on like go
on and get in there. It'll it'll, it'svigorating, it will
make you feel great, Chris, I expect to hear all
about it next time.
Speaker 3 (01:14):
We fantastic.
Speaker 2 (01:16):
Okay, guys, let's start up by talking about the Victoria
Park New World. Of course, it was destroyed by fire.
It was well destroyed.
Speaker 3 (01:24):
We knew that.
Speaker 2 (01:25):
And what's happened now is that Foodstuffs North Island has
decided that it's going to be shut for a couple
of years. You know, we're not really sure what's going
to happen there, and it's staff pretty much face redundancy.
Some of them may be employed at another supermarket which
is planning to open in a month or so. But
everybody's pretty disappointed about this. And I and I think
(01:48):
we all completely understand why. You've got You've got people
who think that they're in solid, reliable employment, they're really
good at their jobs, they work hard, and then, out
of the blue, no fault of your own, you find
that you're being made redundant. It feels tough, Launa, But
what are the other option does the supermarket have? Do
you think?
Speaker 4 (02:09):
Yeah, look, no doubt, this is a tragedy for everybody involved,
including the franchise owners of the store. We all hate
supermarkets too, and we hate the way they make massive
profits of us.
Speaker 2 (02:21):
But if you look at this.
Speaker 4 (02:23):
Pragmatically, I mean, I worked for a radio station, that's
the business reasons got closed down. Suddenly I found myself redundant.
It happens in business. It's not feasible to keep paying
these staff for another two years or more into the future.
I think there are a lot of optics on this.
So if they can't redeploy people at the early opening
(02:45):
point Sheared Store or the supply and distribution centers which
have been mentioned as well, then I think maybe if
they publicly made a statement that they're going to support
the staff to say, maybe three months before the redundancy
kicks in or something like that, that I think would
keep everybody happy.
Speaker 2 (03:01):
I mean, I'm sure Chris that they've had indemnity insurance
that will help compensate and pay the wagers, you know,
from the loss and things, the damages and the loss
until the decision was made. I doubt that that would
go on and you know, indefinitely for two years. So
you know, what other option do they have? I mean,
I say that you know, the union's sort of pretty
(03:22):
just pretty shocked by the proposal, but I'm not entirely
sure what they thought might happen. I mean, I think
they should make the best staff that they can to
employ them somewhere else.
Speaker 3 (03:31):
Oh absolutely, And if there is a silver lining on
it to the fact that they're about to open a
brand new supermarket not very far from where this surfer
market was, that should be seen as a bit of
a godsend in terms of this. But I mean, my
thoughts go out to them. I know that we'll all
feel the same. We've all worked in the vicinity of
the surfer market for years and years and it's one
of those surfer markets that had some very recognizable characters
(03:53):
that have been there lessons if it's moved to walk
on over twenty years ago, so it'll be a huge
change for them. But I do hope that with this
opening of the new Points you Have super market, they'll
be able to move to the are And yeah, it's
said around but very inevitable.
Speaker 2 (04:07):
I'm sure that they've already employed a lot of people
for the new Point Chief supermarket. That might be the
only problem.
Speaker 1 (04:12):
True.
Speaker 2 (04:14):
Okay, headline in the paper there is no safe amount
of process meat to eat according to new research. So
basically there is strong evidence that there is no safe
amount of process meat to eat. And this is they're
looking at the connection between diet and the risk of
major diseases including cancer and type two diabetes and heart
(04:35):
disease and everything, and basically saying the risk increased is
consumption increase, and for process meat consumption, there is no
safe amount. They repeat this quite often in the article Launa.
And I'm at the point now where when I see
these articles, I think we're going around talking about diet
(04:55):
and nutrition wrong. I think most people know you should
need a lot of PSS food, and I think every
time we tell people what not to eat, we're missing
an opportunity to try and tell them what they should
be eating, and that we'd all be a lot more
interested in reading that article.
Speaker 4 (05:12):
Well, yeah, I mean I don't need a lot of
process meat these days. As a kid, though, you know,
we'd all have those lunch and sausage sandwiches, ham steaks
once a week, hot dogs, that kind of thing. My
teenage daughter still loves their hams for toasted sandwitism things
like that. So yeah, it's alarming when you read this
type two diabetes cancer risk tightened. And you know, I've
had cancer twice, so I take notice of headlines like this.
(05:36):
But I can't be a hypocrite either. I like the
odd drink the alcohol which link between alcohol and type
two diabetes cancer is just as strong, if not more so,
than for processed meat. And I think it's, you know,
simply everything in moderation. If you eat processed meat morning, noon,
and night, yes you're going to be at risk. But
(05:56):
if it's an occasional thing, yeah, I think it's a
little alarmist.
Speaker 2 (06:00):
Chris is reading headlines and stories like this, Does it
change your eating habits?
Speaker 3 (06:06):
Wouldn't say changes my eating habits. I mean, Laurena's right,
we all know what a good diet should look like.
But sometimes when you read these articles, you're like, oh God,
they're really coming for everything, aren't they. If someone's going
to take away a little hot dog at the end
of an end of a school fear, I mean, what
about the joy that it gives in your life and
how much extra being happy adds to your lifespan. I mean, again,
(06:29):
everything in moderation, but I wouldn't mind just being able
to have a hot dog or two in my life.
Speaker 2 (06:34):
There is a balance, isn't there. I mean, we can
have a healthy and sensible diet and we want that
to be a pattern and a habit and things, and
then you throw a few treats in there because it does.
You're right, You've got to wagh up that whole balance
between having some happiness and enjoy in life and the
occasional bit of salami.
Speaker 3 (06:50):
Right, you know?
Speaker 2 (06:52):
Okay, we all sort of tend to agree on that. Hey,
coming up next, we are going to talk to our
travel correspondent who had been in Los Angeles and she
had encountered the driverless taxi in Santa Monica. Now, I've
heard of this happening to quite a few people. They
order a taxi and everything, and I think this was
(07:14):
the waym one and they turn up and you look
and there's no one in there. Do you get in Norna?
Have you encountered this in your travel? I know you're
a well traveled haven't.
Speaker 4 (07:24):
I haven't, But some good friends have, and although they
said it's extremely unnerving, they had a great experience. There
are all sorts of benefits, of course, of these drivers
taxis not least of all the cost of the consumer
of a taxi ride. I don't know. I mean, I've
had some pretty hair raising rides with local cab drivers
in Italy and the like, but they kind of know
(07:46):
the local system where there seems to be no perceivable
road rules. They still seem to make their way through
roundabouts in Nepal that are just full of traffic, and
you're just like, who knows where to go? The locals
know how to drive. I'm not sure that a driverless
car would be able to make it through those hot spots.
Speaker 2 (08:08):
LRNA raises a good point, Chris, I mean, we could lose.
That could be a whole job that just I mean,
it's a whole job that could potentially disappear. But the
other thing you can't do is tell them the way
you think is the best way to get from A
to B.
Speaker 3 (08:20):
No, look the idea of it. I mean, I like
to think that I'm progressive when it comes to technology. Hey,
I'm interested in it at all, But when it comes
to being in the car, I think I'd like a
human at the front. I suppose the only advantage to
it is you're not going to have the annoying taxi chedder.
I can't imagine that the way most chatting back are
asking you how your night's be, So maybe that could
be an advantage to it.
Speaker 2 (08:41):
A lot of that these days, I find I think
that most uber drivers they get in, they check who
you are, and then they're more than happy not to check,
just to get you from A to B without having
to chit chat.
Speaker 4 (08:53):
Sort of.
Speaker 2 (08:55):
It's like, you know when you go to the hear
dress of these days and you can actually sort of
if you book, you can click a button that says
I don't want to talk in the appointment, or I
do want to talk. You know, you can talk to
me in the appointment. I just feel like Uber drivers
these days have just gone immediately to we don't chat.
Speaker 3 (09:08):
Yeah, once you do get somebody, yeah, it can be
a challenge for betting on how far are you going there?
Speaker 4 (09:15):
Sure plus knowing you, Chris, I would suggest that perhaps
you're the one leading the chat.
Speaker 3 (09:23):
I'm I'm definitely bad at a finishing a conversation. I
always like to have the last, so you might be
right there, Horna, I feel very seen by this.
Speaker 2 (09:31):
I think you might be right there to Launa really
love you to talk to you both. That was Coast
Day host Lorna Riley and managing director at eight one
eight Publicity Chris Henry.
Speaker 1 (09:40):
For more from the Sunday session with Francesca Rudken, listen
live to News Talks it'd be from nine am Sunday,
or follow the podcast on iHeartRadio
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