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”
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….
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”
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”
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”
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”
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”
by Nick Loosley
Ben Bostock is curious and infectiously energetic, he can’t sit still and paces as he talks on his phone which rings constantly. He is humble and totally transparent when explaining his work. This is refreshing in an industry that is notorious for keeping secrets, farm gates firmly closed to the media. His knack for keeping things simple and focusing on the crucial elements of his operation have seen Bostock’s Organic Free Range Chicken expand quickly. Ben makes a great farmer. Full article “Organics: Radical? Or just good business?”
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”
Last weekend ‘for the love of bees’, a city bee collaboration / social sculpture in Auckland put into action their mission to turn Auckland into “a biologically robust ecosystem” and the safest city in the world for bees. Full article “for the love of bees – biking bee”
BREAKBREAD @ MY FRIEND’S HOUSE
Stone Soup collaborated with Breakbread to produce this video of their event with Gemmayze St where owner Samir Allen writes a letter to his restaurant to present to his guests before he and his staff sit to share a feast with them.
Shot, directed and edited by;
Shortly after shooting for this project, Cyclone Winston – the worst in Fijian recorded history – devastated the region, deepening the struggle in an industry already pushed to its very limits of viability.
Thousands of Fijians still remain without homes, surviving in makeshift shacks and tents.
Special thanks to Ranu, kava, and the people of Fiji.
by Ralph Jenner
We were here for a good time, but not a long time. By US standards, Portland is not large, but if you really want to eat the essence of this hipster mecca, you will need at least a week, and a big packet of your favourite indigestion meds.
Full article “48 hours in Stumptown”