The camp loud-speaker crackled into life - the Foxton Surf Lifesavers were in camp looking for donations to continue their good work. These fit young people give up huge amounts of their spare time to keep our beaches safe, so we went out to put a little something in the bucket. The youngsters were intrigued when Robin related that he was a Surf Lifesaver in New Plymouth many years ago. There were no such thing as today’s rubber dingy and motor back then. It was a matter of swimming out with a belt and attached rope, which was used by the people on the beach to help pull the patient ashore .
The lifeguards worked a total of 1094 volunteer hours the 2012-2013 keeping Foxton Beach and surrounding areas safe. They performed 2236 preventative actions, 25 rescues, 10 searches and 38 first-aids. The small club was thrilled when they won Club of the Year at the Capital Coast Surf Lifesaving Awards of Excellence last May.
The two resident Beach Wardens in camp also do their part in keeping Foxton Beach safe. They ensure people are not using vehicles inappropriately or dogs are not running free on the beach. Since the Foxton beach wardens began patrols, the number of trouble makers racing up and down the beach on their motorbikes and beach buggies had dropped considerably.
Later in the morning we visited the Foxton Fair. Stalls were selling all manner of things, from plants, knick knacks, clothing, books, jams and sweets. Kids were having fun on the Bouncy Castle, and others were riding around the track in little go-carts. But it was the food sellers who were doing really well. Must be something to do with the all persuasive power of the smell of hot coffee and freshly cooked food, no doubt. After we saw people walking around eating hot do-nuts, we tracked down the do-nut makers. It was a family recipe, they told us, and all done by hand. None of this wimpy business of using a do-nut machine to churn out a succession of little do-nuts. I watched as the owner removed a little piece of dough, rolled it into a ball and placed it on a tray. Each ball was then made into a circle and fried in hot oil, sprinkled with sugar, all ready for the waiting customers.