Te Mahi Oneone Hua Parakore: A Maori Soil Sovereignty and Wellbeing Handbook.

By Jessica Hutchings and Jo Smith

What would Māori health and wellbeing look like from the viewpoint of soil? Taking the indivisible relationship between tāngata and whenua as our starting point – and, by extension, oneone (soil) – this book shines light on the whakapapa relations between Māori and soil, the many different names Māori use to describe this elemental wonder, Full article “Te Mahi Oneone Hua Parakore: A Maori Soil Sovereignty and Wellbeing Handbook.”

Tipu shoots

by Kadambari Raghukumar

On what has turned out to be a muggy and cloudy spring day, I’ve driven past the northern shore of Lake Rotorua to arrive at the Te Puea orchard. A basic shed greets me and it’s ghostly quiet. It turns out, the action is at the back – behind the nursery and veggie patches, about 60 hands and feet are busy planting. Full article “Tipu shoots”

Liberating local food from lockdown

By Phil Stevens

My family lives on Slow Farm, a little patch of sort-of rural land on the edge of a village in the Manawatū. Ashhurst is the name given by settlers, in honour of a man who never set foot in Aotearoa, but tangata whenua called it Otangaki, referring to the act of weeding and cultivating the fertile loam soils left when the Pohangina and Manawatū rivers flooded. Full article “Liberating local food from lockdown”

I once had an office in a flour mill.

By Jennifer Yee Collinson

My flour journey began at Timaru Milling Company nearly thirty years ago, during a year-long secondment in a technical support role for factories using flours from wheat, barley, corn and oats. Built in 1882, Timaru Milling was the first in the country to be equipped with roller mills, and it was later the site for the manufacture of Diamond Pasta. Full article “I once had an office in a flour mill.”