Our fourth Volume of Stone Soup sees an evolution. In pursuit of living up to our original intent – to be a truly independent street-level voice looking at our world through the lens of food – we’ve launched a crowdfunding campaign through Wellington startup Press Patron. Our aim is to become a platform that is financially sustained by our reader community. Full article “Volume 4 – Editorial”
The connection between bees and foodby Gabrielle Message* Every piece of food we eat can either embody gratitude towards bees for their efforts, or it can add another metaphorical weight...
Charles Buenconsejo liked interviewing, writing about and photographing the crew at Nanam so much for Stone Soup Volume 4 so much, he decided to turn his interview into a video as a gift to celebrate their new abode.
When we first caught up with baker Jerome Ozich a year ago he had a seriously DIY enterprise, baking eight loaves of slow fermented sourdough a day in his home oven which he personally delivered to those who bought it from him via Instagram. Full article “WAKE & BAKE”
by Lynn Jenner
They say if you can remember the 70’s you weren’t there, but that isn’t entirely true. I have proof. Ever since I left Dunedin in 1983 I’ve kept great taste and texture memories of the whole-wheat salad, coleslaw and cottage cheese at Pot Pourri Vegetarian Café in lower Stewart Street. Full article “If it’s not broken we don’t change it.”
New Zealand food movement Eat New Zealand held their annual symposium in Wellington on 27th August 2017 in conjunction with Wellington On A Plate. Stone Soup Films set up a video booth to capture the thoughts of those in the audience and on the podium. The conversation continues….
I love visiting the islands and I especially love visiting Samoa – beaming smiles, ‘island time’, beautiful palm-fringed tropical beaches, impromptu laughter-filled rugby games to watch from a sandy perch, rum in hand, book cast aside. Being skinny(ish) and white, I’ve never been game to pretend to be capable of joining in. Full article “Samoa Umu”
The connection between bees and food
by Gabrielle Message*
Every piece of food we eat can either embody gratitude towards bees for their efforts, or it can add another metaphorical weight to their backs, according to how it was produced. Decidedly the best way to give thanks to bees is by sourcing or growing food that uses a biological method. Full article “Make every bite count”
by Kate Richards
Photography: Guillaume Luke Zachary and Hyun Gyu Yoo.
It’s hot. I sweat weaving in and out of Myeong-dong’s ubiquitous street food vendors, searching for anything ‘authentic’ amidst curly deep-fried potatoes on sticks, scallops with cheese, hotdogs, and lukewarm pomegranate juice. Full article “Soju Seoul”
One of my favourite quotes is from the mouth of the assiduous and generally awe-inspiring Dr Jane Goodall, “The greatest danger to our future is apathy”. My family have been farming on the foothills of a mountain called Maungatautari, in the Waikato for over a century. Today, the land is a medium-sized organic dairy farm and apiary. Full article “A story about doing the best with what you’ve got”
words & photography by Kate Crockett
When I first stepped foot in Nick and Angela’s kitchen, I felt as though I had stepped into a still life Cézanne painting, only there was nothing contrived about the scene. Everything atop the counter – from the empty jars and the elegant wine bottles, to the food scattered on the cutting board and the lone baguette – told a story of a creation in the making. Full article “The Food Farm”
I first met Fiona Stewart when she and her business partner Bailey Perryman approached me with their idea for an inner-city farm situated on a lot left vacant by earthquake demolition. The organisation that I was working for at the time, Life in Vacant Spaces (LIVS), manages private property on a rolling monthly basis while the landowners work through their future plans. Full article “Cultivate Christchurch”
by Luke White
Photography by Fraser Chatham
There are two types of people – those who love beer and those who couldn’t care less. In my line of business I am fortunate to know a lot of people who are extremely passionate about beer. They (who am I kidding, obviously I mean ‘we’) often look to that second group and feel a little sorry for them. Full article “The Gateway Beer”
Tokyo is a superlative city by many measures – most populous urban area in the world, biggest metropolitan economy of all the world’s cities, home to the world’s busiest train station – but anyone who’s been to Tokyo knows there are two things the city does particularly well: food, and public transportation, and food in public transportation. Full article “Tokyo – Train Station Food.”
Bourbon Street in New Orleans is the kind of place you have to see at least once in your life, but once is probably enough. The long, wide street is lined with bars all trying to out-sell each other with offers of huge beers, free refill drinks, and three-for-one shots. Full article “Searching for soul”
So, dear Sir, I can’t give you any advice but this: to go into yourself and see how deep the place is from which your life flows; at its source you will find the answer to the question whether you must create.
—Rainer Maria Rilke, Letters to a Young Poet Full article “Raj Patel – Letter to a Young Farmer”
Food for Soil, Bugs, Plants, Humans.
The clay seed ball has been used for thousands of years as an effective tool and technique for the growing of agricultural crops and re-greening large areas of land. In recent times, they have been popularised through the Guerrilla Gardening movement. Full article “Clay seed balls – à la seed truffles”
Words & Photography – Charles Buenconsejo
For an immigrant, settling down in unfamiliar territory has never been easy, you have to deal with discomfort to become comfortable. As the German philosopher Friedrich Nietzsche famously said, “one must still have chaos in oneself to be able to give birth to a dancing star”. Full article “Defamiliarising the Familiar”
Hurtling through dark streets surrounding seemingly empty neighbourhoods in Tijuana, bursts of bright light revealed bustling taco stands. Like a fever dream, so vivid and unexpected. It was nearing midnight and we wandered to find a late-night snack. Full article “Baja Mexico”
by Mark McAllister
Mole de olla translates to “pot of mole”. It is eaten all over Mexico, the recipe and style varying from region to region and from cook to cook. Like all the best classic dishes, I reckon it was born out of necessity and whatever ingredients were to hand back in the day. It is a thin mole and is easy to make compared with a thick mole poblano, with its chocolate and long list of ingredients. I thought it qualified as a mole because of the addition of chilies but a bit of research tells me that the word “mole” comes from the Nahuatl (Aztec language) word “molli” meaning sauce, stew or concoction. Full article “MOLE DE OLLA”
Gnocchi is a blank, cushiony canvas for you to paint with whatever flavours and textures your palate pleases. Although in fairness, this gnocchi here isn’t entirely blank. Full article “The Next Meal – ricotta gnocchi with cured egg yolks”
By Lydia Veltman
A dyed-in-the-wool maker and an artsy type by trade, Jess Hemmings has a magpie’s eye for lost things. “It’s so ridiculous,” she says, “but I always come home from places with all this stuff in my pockets.” Full article “Object”
By Nick Loosley
Had enough of traffic? Sick of Ponsonby? Feel terrible about using Uber? Want to have more than two drinks with your dinner? Full article “Get on the train Auckland”
Sick of our current reality? Might be time to throw a 70’s inspired cocktail party, spend an evening in a ‘Boomer’s’ shoes. Full article “Cocktail Party”
“They tried to bury us. They didn’t know we were seeds.”
— Mexican Proverb Full article “Saving Seed”
This is my version of a Korean hangover soup. I find myself making it not only for a hangover, but on those frosty nights when there is seemingly no food in the fridge and I’m just too plain lazy to go to the shop. Full article “Back of the fridge hangover soup”