Volume 4 – Editorial

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”

Nanam

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.

Eat New Zealand, Now we’re talking!

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….

Samoa Umu

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”

Make every bite count

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”

A story about doing the best with what you’ve got

by Gina Williams

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”

The Food Farm

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”

Cultivate Christchurch

by Brie Sherow
Photos Jade Cavalcante

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”

Tokyo – Train Station Food.

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.”

MOLE DE OLLA

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”