Seido Karate Wellington

Kaizen Kids Newsletter - December 2016

Osu!


Welcome to the final edition of the Children's newsletter for 2016.

This issue includes the grading held on Saturday 10th December and the children's Christmas Party.

We always welcome feedback and ideas for articles. If you have any news you would like to share with our karate family please feel free to send your contributions in or talk to us at the dojo.

Children's Grading - Saturday 10th December

Well done to the following children who took part in the Children's grading on Saturday 10th December.

Promotion to Advanced White [9th Kyu]:

Amelie Dean, Hugo Alsop and Sylvie Alsop.

Promotion to Blue Belt [8th Kyu]:

Lucia Murphy.

Promotion to Advanced Blue Belt [7th Kyu]:

Alex Preston, Ashley Cole, George Matsis, Helene Finlayson, Jack Carr, Jayden Ranchhod and Olive Lynch-Gerrard.

Promotion to Yellow [6th Kyu]:

Sam Elton, Desh Sukha, Elisabeth Matsis and Oscar Ames.

Promotion to Advanced Yellow [5th Kyu]:

Alfie Gater and Lucien Moon.

Promotion to Green Belt [4th Kyu]:

Isaac Naylor.

Promotion to Advanced Green Belt [3rd Kyu]:

Otis Rynhart, Jasper Rynhart and Max Wallace.

Promotion to Brown Belt [2nd Kyu]:

Andrew Sknar, Loren Kale and Yeshan Magan.

Promotion to Advanced Brown Belt [1st Kyu]:

Daniel Akerblom.

Above: Waiting to start the grading

Below: Reilly Blennerhassett

Below: Kata and warm up

Below: Alfie Gater and Isaac Naylor.

Below: Combinations and fitness.

Below: Lucia Murphy.

Below: Grading continues.

Above: Excellent star jumps from Olive Lynch-Gerrard.

Above: Daniel Akerblom doing Tsukino Kata

Below: Kata section

Below: Kihon number 5

Childrens Christmas Party

Above: Honor throwing the jandal.

Below: Party fun.

Below: Jasper and Daniel.

Below: The Pinata.

Below: Oscar.

Below: More party fun.

Above: Senpai Cath, the White Belt Teacher.

Sei Shihan’s Corner

Because your best teacher is your last mistake, don’t be scared to make mistakes, because that’s how you learn (from your mistakes). At school, we have good teachers and sometimes not-so-good teachers. The teacher is judged by his or her students’ achievements – whether in sport or academically – but it’s actually the attitude of each student to the mistakes created that will provide the outcome that the teacher will be judged on.

In general, we all make mistakes and sometimes we cry over them or learn from them. We must accept the fact that mistakes are just part of the process. It’s like fire – it must burn to achieve its ends. We either get burnt from it or enjoy a delicious meal out of it.

I’ll tell you a story about “potatoes, eggs and coffee beans”.

Once upon a time a daughter complained to her father that her life was miserable and that she didn’t know how she was going to make it. She was tired of fighting and struggling all the time. It seemed just as one problem was solved, another one soon followed.

Her father, a chef, took her to the kitchen. He filled three pots with water and placed each on a high fire. Once the three pots began to boil, he placed potatoes in one pot, eggs in the second pot, and ground coffee beans in the third pot.

He then let them sit and boil, without saying a word to his daughter. The daughter, moaned and impatiently waited, wondering what he was doing.

After twenty minutes he turned off the burners. He took the potatoes out of the pot and placed them in a bowl.

He pulled the eggs out and placed them in a bowl. He then ladled the coffee out and placed it in a cup. Turning to her he asked. “Daughter, what do you see?”

“Potatoes, eggs, and coffee,” she hastily replied.

“Look closer,” he said, “and touch the potatoes.” She did and noted that they were soft. He then asked her to take an egg and break it. After pulling off the shell, she observed the hard-boiled egg. Finally, he asked her to sip the coffee. Its rich aroma brought a smile to her face.

“Father, what does this mean?” she asked.

He then explained that the potatoes, the eggs and coffee beans had each faced the same adversity– the fire i.e. boiling water.

However, each one reacted differently.

The potato went in strong, hard, and unrelenting, but in boiling water, it became soft and weak.

The egg was fragile, with the thin outer shell protecting its liquid interior until it was put in the boiling water. Then the inside of the egg became hard.

However, the ground coffee beans were unique. After they were exposed to the boiling water, they changed the water and created something new.

“Which are you,” he asked his daughter. “When adversity knocks on your door, how do you respond? Are you a potato, an egg, or a coffee bean?"

Moral of the story: In life, things happen around us, things happen to us, but the only thing that truly matters is what happens within us.

Above: Awesome Christmas Helper Elves Rachel and Lauren.

Manawatu Junior Shodan Grading

On Saturday Nov 5th 4 children from the Manawatu Dojo graded to their Junior Shodan. They are JP Rounce-Sue, Ayana Rounce-Sue, William Leon, Christina Leong. Hanshi Andy from nelson took the grading, and Sei Shihan Ben and Sei Shihan Jane were also present, as were many of the former students of the Manawatu dojo, such as Jun Shihan Glenys from our Brooklyn dojo. The children were tested in every aspect of their karate, and they maintained a lovely calm and mature focus throughtout.

Brooklyn children! This can be you one day! You just have to keep coming to karate even when it gets hard. And in each class, you must give your very best. Children from Brooklyn have already graded to Shodan (Black Belt One Stripe), the most recent being Senpai Anthea, so do ask her for any tips for your training, especially if you are 1st or 2nd kyu already!

We congratulate Kyoshi John, the leader of Seido Manawatu, for his and his students' outstanding achievement!

Karate Story by Daniel Akerblom

I started karate when I was six years old in August 2011. Back then I attended a Little Dragons class taught by Sei Shihan Ben (when he was a Jun Shihan) and Kyoshi Peter (when he was a Sensei). Our stripe tests gave us stripes on our white belt that were the colour of the rainbow and my friends and I were very competitive to get the stripes. One of the good things about that class was that we learned the basics which help in every class that I attend now. None of my school friends stuck with karate but I have made lots of new friends at the dojo.

When I turned seven I started regular kids’ classes and was able to grade pretty soon after because I had attended about 120 classes by then. Gradings can be scary, but if you can try not to be too nervous they are a great way to show everyone what you have learned. Gradings are much easier if you take in all of the support from the sidelines. It’s really exciting getting your new grade and knowing that you will be learning new stuff at that new level. A good way to learn the new stuff for your grade is to attend lots of classes and that way you can pick it up a lot faster and have time to learn different strategies for things.

I’ve competed at two tournaments. My first tournament was in 2013 and I was super nervous. When we arrived, we walked in the doors behind Nidaime. At the tournament in 2015, I won a silver medal in kata because I had attended a lot of classes and practised with my friends.

If you are able to attend adult classes it can really improve your karate. I enjoy going to Saturday morning kata classes and adult classes during the week where we learn new things and different strategies from the senior black belts. Attending a lot of classes helped me build up my fitness in and outside of karate, for example the fitness helped me come second in my school swimming competition this year.

I have now progressed through the kyu grades and am about to go for my advanced brown belt at the December grading. I’m going to keep attending all of the classes I can so that I can become a black belt, hopefully by the time I’m 13.

Tissue Paper Wreath

This tissue paper wreath is a great activity for the children. 

It take approximately 2 hours to complete and will make an excellent addition to the Christmas decorations!

Materials:

  • paper plate
  • glue
  • scissors
  • 1 to 2 inch squares of tissue paper in Christmas colors

Instructions:

  • Cut the tissue paper into 1 to 2 inch squares.
  • Cut the center out of the paper plate to leave a round "donut" shape.  This will form the base of the wreath.
  • Wrap each square of tissue paper over the top of a pencil, dip in glue and stick it to the paper plate.
  • Continue until you have filled the entire plate with tissue to create your wreath.
  • We used mostly green tissue paper with the occasional piece of red to make it look like there were holly berries in the wreath.

Admin and Enquiries

Senpai Anthea is working on Mondays from 4.30-6pm and is able to sort out any of the following issues for you:

  • arranging payments of fees
  • EFTPOS transactions
  • stripe requirement pages in the folders
  • purchase of gis
  • enrolment forms
  • changes of your contact details(really important if you want to keep getting info)
  • sensible advice
  • pretty much everything

Senpai Anthea will knock off promptly at 6pm to go do her homework, so if you need a question sorted, please approach her in plenty of time.  S.Anthea is working on Mondays because that is the white belt class time, and the mostly new parents in this group are in most need of info and advice.

Fees Review for 2017

In order to meet our increasing operating costs from our suppliers with relative to the CPI, Kaizen have decided to look at its fees structure for 2017. This means that the current fees will remain the same for 2017 and for the next few years but it will not now include the following:

  • Grading fees every time you grade

  • New belts every time you grade

  • New advance tabs every time you grade

  • Honbu affiliation fees when they are due

The above costs (which have been included in the current fee structure) will now be met by each student whenever they are due. These changes will come into effect when we start in the new year 2017. Thank you for your understanding.

Up-Coming Events

Last formal classes on Friday 16 Dec 2016

Kagami Biraki Sat 14 Jan 2017 at 6am

New Class for 2017

A new Little Dragons class will be up and running in 2017. This class used to be run prior to our new youth class structure for 2016. The Little Dragons class will be mainly for 5 and 6-year olds but will be open also to any overflow from the youth class on Monday until space is available for them there.

Please inform other parents and/or friends about this class so that they can register their children early in 2017.

Summer Training Camp 2017

The North Island Summer Training Camp will be held on the weekend of 17 - 19 February 2017. Please book this in your diary to attend as we need the numbers otherwise our future bookings on this month will be given to other organisations with better attendance.

We have been told by Forest Lakes admin staff that if our numbers are less than 80 (the minimum number required for booking the Main Camp) then they will charge us for the minimum number and will give the booking slot to another organisation for 2018.

NI Seido Tournament 2017

It’s that time of year again when we host the anticipated North Island Tournament and the date 7 - 8 October 2017 have been set aside for this event. This is our bi-annual event, so if you miss out on this one, you won’t have a chance until 2019. Lock into your calendar and start preparing for it. From my initial conversations with some Seido students at Go-En, we might be able to spark some international interests, so start promoting this event as it will be another big milestone for Wellington.

Signing In

Please remember to sign in for your classes and only sign in once per class.  To check that you have registered, tap in the number again and check that the class count has incremented, then click Cancel. 

Etiquette if late to a class

Please avoid being late.

If your child is absolutely unavoidably late to a class, he or she must kneel on the edge of the floor and wait for the teacher to invite them on. They then start doing pushups. This is not to punish the child for being late! It is just our way of acknowledging that we have missed some important learning and we are willing to work hard in the class. When the teacher decides they have done enough pushups, they are invited on to the floor. As they come on, they verbally apologise for being late to the teacher and the class.

Buying new gis

If your child needs a new gi, we have a few for sale at varying second hand prices, depending on the quality. You can just ask Senpai Julie or your child's teacher. If you would like a brand new gi, these are available at the desk for $60. If there is not one in a size that fits your child, you can also get them from Martial Arts Supplies in Courtenay Place, upstairs just along from Burger King (they have a sign out on the footpath), or you can go to Fuji Mae in the Brooklyn shops.

Additional help for your child

If your child feels that they need additional help in some area of their karate, please email me and ask for a Thursday tutorial. These are on demand only, and go from 4.15 to 5pm. They are not for practising before a stripe test, but it may be that your child feels not so confident in some big area, like sparring, or falling and rolling, or kata, kihon, etc. Just email me and we will work out a time!

For 4th Kyu and above

Just reminding that if your child is injured or forgets a piece of their sparring gear, they don't sign in for sparring, as we do not have enough teachers in the class to accommodate them.

Secondly, it would be a good idea if parents could go back to the email I send out when your child gets their green belt. It outlines legal techniques in sparring, ie what you are allowed to do, and what is not permitted. I have been seeing some unpermitted techniques creeping in, and would like these to be eliminated

Contact: Sensei Julie

kids-programme@kaizenacademy.co.nz

Fruit Salad with Vanilla and Lime Syrup

Ingredients

  • ¼ cup lime juice
  • Zest from 1 lime
  • ¼ cup brown sugar
  • ½ cup caster sugar
  • 1 vanilla bean, split
  • 1 cup of water
  • 1 large pineapple, peeled, cored and chopped
  • 300g fresh strawberries, hulled, some halved and some whole
  • 4 kiwifruit, peeled and sliced
  • Greek-style yoghurt to serve

Method

Place the syrup ingredients into a small saucepan and stir over a low heat until the sugars dissolve.

Bring to the boil, reduce the heat and simmer for about 8 mins or until the syrup has reduced by half. Allow to cool.

 Place the fruit in a bowl and gently combine. Pour the cooled syrup over the fruit and refrigerate until cold. Serve with thickened Greek-style yoghurt.

Roast Turkey with Apricot, Bacon and Pistachio Stuffing

Ingredients

  • 1 whole Size 5.5 turkey
  • 300 g rindless bacon, diced
  • 1 cup dried apricots, diced
  • 4 cloves garlic, finely chopped
  • 2 onions chopped
  • 4 Tbsp olive oil (plus extra for drizzling)
  • ½ tsp freshly ground black pepper
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • ½ cup pistachios, raw and shelled
  • ¾ baguette, ripped into small pieces
  • Zest of 1 orange

Method

Preheat oven to 180°C. Rinse turkey cavity then pat dry with a paper towel. Prepare stuffing by mixing apricots and 1 cup medium sherry in a large bowl, set aside for 30 minutes.

 Heat oil in a frying pan over a moderate heat, add onions, garlic and bacon. Fry gently until onion is soft. Remove from heat and cool. Add to the bowl with the apricots and the remaining ingredients and mix well.

 Stuff the turkey and use kitchen string and/or skewers to secure legs together.

 Place the turkey on a wire rack in a roasting pan. Drizzle with a little olive oil and pour 1 cup of water around the turkey. Cook the turkey according to packet instructions. Baste every 30 minutes with pan juices until cooked through. Cover wing tips and drumsticks with foil if they are browning too quickly.

 Once cooked, transfer to a chopping board, cover with foil and stand for 10 minutes before removing skewers and carving.

Mixed Berry Trifle

Ingredients

  • 280 g jam sponge roll
  • 425 g pitted cherries, drained and juice reserved
  • 2 cups mixed berries (eg, raspberries, strawberries and blueberries)
  • 500 g carton vanilla custard
  • 300 ml thickened cream
  • 6 fresh cherries with stems to garnish
  • 100 g caster sugar

Method

1. Divide the drained cherries between 6 x 1-1 ½ cup capacity serving glasses. Mix in a few of the fresh berries. Pour 3 tablespoons of the reserved cherry juice over the berries in each glass.

 2. Slice the sponge roll and decoratively place a layer over the berries. Pour over a layer of custard to cover the sponge.

 3. Divide the remaining berries between the glasses, reserving some for decoration. Pour over another layer of custard, smooth the top and spoon over a layer of cream. (The trifles can be covered with plastic wrap and placed in the refrigerator for several hours at this stage.)

 4. Before serving, decorate the tops of the trifles with the reserved berries and cherries and, if desired, decorate with toffee.

 5. Make the toffee by placing the sugar and 2 Tbsp water into a small saucepan. Place over a medium heat, rocking the pan from side to side occasionally to dissolve the sugar. Do not stir.

 6. Once the sugar has dissolved, increase the heat and let the syrup bubble until it is a golden colour. Remove the pan from the heat and allow the bubbles to subside, then carefully place a spoon into the toffee and drizzle it over the top of the berries.

Previous Newsletters

Kaizen Kids Newsletter - August 2016
Kaizen Kids Newsletter - April 2016

Comments and Ideas

Newsletters will be sent out quarterly after each of the Children's gradings and occasionally when we have special events or other news to share with our karate family.

Bev Frampton

You can contact me on:

bev_frampton@hotmail.com

Mobile: 027 747 3746

For all inquiries related to the children’s programme:kids-programme@kaizenacademy.co.nz

For all other inquiries: admin@kaizenacademy.co.nz

Seido Karate Wellington
Kaizen Academy NZ Ltd
32 Brooklyn Rd
Te Aro
Wellington
Phone: +64 4 385 3225

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