• Articles by Stone Soup:

    • Tangaroa: the great lord of the sea

      By Te Miri Rangi Tangaroa whakamau tai – Tangaroa the controller of the tides. Tangaroa ara rau – Tangaroa of many paths. Tangaroa te atua o te moana – Tangaroa the great lord of the sea.

    • State of it

      New Zealand has the world’s fourth largest Exclusive Economic Zone and ninth longest coastline.

    • Catch 22

      By Thomas Hishon I first left New Zealand in my early twenties to explore a world with an endless culinary horizon. One of the things that I would continue to seek out in my travels to different towns and cities over many countries and continents would be my growing interest in local fish markets. It […]

    • Kolis: Mumbai’s Aboriginal Fishing Community

      By Nishita Chandra Each morning as we scroll through our news feed, we see plastered across it hundreds of articles about our oceans and how endangered they are.

    • Breaking Fast

      by Blake Dunlop

    • Kai Ika

      By Nick Loosley The best ideas are always simple, they make sense and when you first hear of them, almost every time they make you wonder why you or somebody else didn’t think of it before.

    • Dreaming of a full Kiwi pantry

      By Emma Ogilvie There’s a lot of musing to be had of sardines grilling over a charcoal barbecue, signalling the start of summer on small wharves, streets and in backyards. Of little anchovies deep-fried with potato crisps, a perfect bar snack alongside a cool glass of white wine on a hot day.

    • Seaweed

      by Brie Sherow There are certain stereotypes about Maine that you come to expect. Men have beards, wear flannel, and live in cabins in the middle of the woods. Micah Woodcock, owner and primary sea vegetable harvester at Atlantic Holdfast, doesn’t disappoint. Especially with his wry sense of humour.

    • Expiry Date

    • 17,031 references returned

      By Sean Molly FISH AND CHIPS. MEALS ALL HOURS. WHAT’S BETTER THAN FISH AND CHIPS FOR TEA – NOTHING. ORDERS DELIVERED TO ANY PART OF TOWN. FISH AND CHIPS AND BEER.  

    • Stone Soup at Orphans Kitchen

      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 […]

    • Stone Soup Volume 7

      Ko au te whenua, ko te whenua ko au – I am the land, and the land is me

    • What is a Māori food system?

      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.

    • Sovereignty, kai, and the land where we grow

      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’.

    • Urban abundance

      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

    • The Farmer’s Daughter

      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.

    • Shared nature

      By Lucas Kaminski Sampaio In our last issue we met Lucas Kaminski Sampaio who spoke about his trials and tribulations with our immigration department.

    • Diversity, Decency and Deliciousness

      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.

    • Summer seafood boil

      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 […]

    • Blue Borage

      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.

    • Mini havens – Herb gardens for tea

      by Sharon Stevens Some people are born gardeners. I’m not among them,

    • Weaving Community Through Food

      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!

    • Making Meals With Plants

      by Plabita Florence 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 […]

    • The Realness

      Damaris Coulter of Coco’s Cantina speaks to Stone Soup about her new platform for independent eateries The Realness, about what it takes to be a good diner and about her experiences at the 2018 MAD Symposium in Copenhagen.