My pinalanggang ginikanan
Urban abundance
Summer seafood boil
Head, hearts and hands
Stone Soup recently held fundraising collaboration with Orphans Kitchen and a bunch of our Aotearoa food heros. We’d like to thank them all, and below, share with you a video of the night and a story of the meal — and the best of our local food system — through the producers who donated their bounty towards the night.
Ko au te whenua, ko te whenua ko au – I am the land, and the land is me Full article “Stone Soup Volume 7”
Kia whakatōmuri te haere whakamua:
I walk backwards into the future with my eyes fixed on my past. Full article “Return to Parihaka.”
by Te Miri Rangi
When it comes to our kai, or food, we are largely driven towards that which tastes good. Unfortunately, for most, this kai tends not to be too friendly on our hearts or our waistlines. Full article “What is a Māori food system?”
By Dan Kelly
As the global movement for food sovereignty starts to gain momentum on our shores, Dan Kelly takes a moment to talk to Dr. Jessica Hutchings, a Hua Parakore (Māori organics) practitioner and author of ‘Te Mahi Māra Hua Parakore: A Māori Food Sovereignty Handbook’. Full article “Sovereignty, kai, and the land where we grow”
This began as a recipe for onde onde, but ended up as more of a fusion child between onde onde and tang yuan, two of my favourite Asian desserts. Typical. Full article “Onde onde”
Back to my roots. Words and images by Charles Buenconsejo
I grew up in paradise, in a small town called Consolacion on the beautiful island of Cebu in the Philippines. Reminiscing about my roots, I can’t stop thinking about the way our entire community used to be and how beautiful the town was before progress arrived. Full article “My pinalanggang ginikanan”
Growing the future with Ella Rose Shnapp and Levi Brinsdon-Hall
In March 2017, just around the corner from Ripe delicatessen in Grey Lynn, we moved into an old villa that looked like it hadn’t changed since the fifties. All that was present in the yard was a large lawn space reminiscent of a public park Full article “Urban abundance”
By Gina Williams
I’m Gina. I’m thirty-three years old and the fourth generation to tend our farm on the lower foothills of Maungatautari, in the Waipā District. From my great-grandfather Jack and his brother Ted, and on to the current custodians, my parents, Neville and Louise, our family has worked the land for almost a century. Full article “The Farmer’s Daughter”
By Lucas Kaminski Sampaio
In our last issue we met Lucas Kaminski Sampaio who spoke about his trials and tribulations with our immigration department. Full article “Shared nature”
by Luke Owen Smith
All around the world people are becoming more interested and invested in the food and drink they choose to consume. They want to know who made it, where it came from, how it was made, how the ingredients were grown, and how the people involved were treated. Full article “Diversity, Decency and Deliciousness”
by Photographer Josh Griggs, and Mike Murphy of Kōkako Organic Coffee. Full article “Changing the narrative of Papua New Guinea”
Aaron McLean in conversation with Raj Patel; a writer, activist and academic whose work is centred around the global food system. Full article “Glorious Moments”
By Ralph Jenner
Charlie and I had been talking and dreaming about a Louisiana style crab boil for almost a year. One day last summer it all came together. We had an occasion, I had a morning off and Charlie wasn’t too busy to squeeze in an early morning mission to the home of all things fishy. Billingsgate Market. Full article “Summer seafood boil”
New Zealanders are scattered far and wide around the world. A report issued by Statista in 2016 showed that 14.1 percent of our population lives overseas. Gary Maunakea-Forth, originally from Levin, is one of those kiwis and has made Waianae, Hawaii his home. Full article “THE FARM THAT GROWS YOUTH”
Will Bowman chats with James Millton
James and Annie Millton are biodynamic wine growers in Gisborne. Since the early 1980s they’ve been following their hearts, heads and hands, farming in a way that intrinsically respects the land they nurture. Full article “Head, hearts and hands”
Interview and photos by Emma Badeia
Organic material, particularly from food, makes up the largest proportion of waste in the average Auckland refuse bin, and qualifies as the largest domestic contribution to greenhouse gas emissions. Full article “Blue Borage”
Some people are born gardeners.
I’m not among them, Full article “Mini havens – Herb gardens for tea”
Michael Reynolds explores food sovereignty and the potential of the commons.
The universality of food can invite a lot into our lives. When we take the time to think about the roles it can play – there are actually many! Full article “Weaving Community Through Food”
Hoko Loko’s origin story has its founders quite literally running down a new trail with a basketful of skills gleaned from the corporate world and insights from their travels. Full article “Digital meets local at Hoko Loko”
Rugged, resilient and free to do as they please, Roger Beattie’s wild Pitt Island Sheep are just as nature intended. Full article “Born to be Wyld”
By Jane Lyons
Decoding the language around our meat labelling Full article “What does it all meat?”
When I cook with plants I like to focus on getting as much exciting flavour out of them as I can. I don’t like to think I’m restricting myself and believe a shift in perspective is all it takes to enjoy the full potential of plants when you give them your full attention. Full article “Making Meals With Plants”
Auckland’s least Instagramable dishes
There’s no point getting preachy. We all know that Instagram and her army of shiny influencers have changed the way we look at and consume food. So let’s take a moment to appreciate the ugly-delicious ducklings of Auckland’s culinary landscape, for being both relatable and tasty. Full article “Ugly delicious.”