Monique Fiso’s Hiakai project is currently taking on the world. We are very proud to have been there to document the beginning, to give people a glimpse into Monique’s graft and determination and to give her the space to tell her story.
Rain & Shine is a celebration of modern soul, disco, jazz and gospel records that are previously unreleased or have never been reissued. Full article “Rain & Shine”
By Sarah Smuts-Kennedy
I have to confess I am already a fully signed-up cow-shit lover. Full article “Not just a load of crap”
by Anna Dadson
Beneath the zigzag matrix of divaricating shrubs a layer of leaf litter reveals a microcosm of life in the first light of dawn.
I can only just hear them rustle in the undergrowth Full article “RE-WILDING – A celebration of Dead Wood”
By Kate Underwood – Relish the Memory
I could go on all day about the rich, fragrant and laborious beef pho that awaits you at Try It Out, an Auckland restaurant serving up one of the best and most mispronounced noodle soups in the city. I could divulge the secret to their signature made-from-scratch broth, Full article “Xuan’s Place”
You’d have to be hiding under a rock if you hadn’t heard the freaky statistics about plastic pollution in the environment.
Microbeads and microfibres in our waterways, plastic waste leaching toxic chemicals into our soil, more plastic by weight than fish in the sea by 2050 Full article “The real food poisoning: Plastic in our food system”
Over the last five years, Olly Perryman, the Christchurch-raised electronic music producer better known as Fis, has marked himself out on the world stage as one of New Zealand’s most adventurous, open-eared and celebrated experimental music makers. Full article “Saplings Records”
I recently interviewed an inspiring group of food thinkers – chefs, critics, farmers and eaters* – and asked them whether we could define New Zealand’s food culture, whether we had a distinct cuisine and whether it mattered. Full article “Home, land and sea.”
by Kate Richards
It wasn’t until I told my workmates that I’d been testing aphrodisiac foods on them to see if they would fall in love with me, and someone pointed out that that was a weird thing to do, that I thought anything of it. Before that, it made perfect sense: interactive workplace fun. Full article “Hot Love”
Photography: Charlie McKay Styling: Jess Murphy Models: Ophelia King & Nina Lloyd Full article “Temptations of the flesh”
7:10am, Haneda Airport. Outside is a thick vichyssoise grey fog that bleeds seamlessly into the sea.
We take off into the soupy air, shadows of freighters and fishing boats hanging in the murk below. Full article “Kumamoto”
By: Melissa Flores
I was born and raised in Los Angeles as a first generation Mexican-American, which meant that tortillas came with nearly every meal, beans (the perfect food according to my dad) were a staple and tamales were inevitable at every Thanksgiving and Christmas. Full article “Revisiting first loves. A Los Angeles food story.”
I stumbled across Samoa’s Finest because I was always op-shopping at the massive Savemart that sits just behind it in Waitangirua, Porirua. It was fate; I spotted their huge Samoan flag, pulled in, and introduced myself. Now I hit Waitangirua for the op-shop AND the food. Full article “Samoa’s finest”
Avondale, originally called Te Whau, is famous among food lovers for its Sunday market, and in fact was the site of early Auckland’s market gardens. I recently visited Avondale old boy Tom Scott of Homebrew, @Peace and Average Rap Band fame. Tom’s music is full of cultural and social observation, Full article “Flat whites and white flats.”
“Providing for today as well as tomorrow”
By Rōpata Taylor
(Ngāti Rārua, Te Ātiawa, Ngāti Tama, Ngāti Koata)
Every Monday night in Auckland’s St. Kevins Arcade a small crowd gathers at the top of the stairs as the clock inches closer to 6pm. Most people seem to know each other one way or another – from the government housing on Grey’s Ave, from sleeping on the streets, or from the surrounding offices, restaurants and shops – but they are all here for the same reason, to have some dinner. Full article “Feeding bellies, not bins.”
A still life collaboration between Ophelia King, Erin Luker & Nina Lloyd Full article “Ladies who lush”
All you need is Love Full article “Stone Soup Volume 5”
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”