Ko au te whenua, ko te whenua ko au – I am the land, and the land is me Full article “Stone Soup Volume 7”
Features
Substantial pieces.
Return to Parihaka.
Kia whakatōmuri te haere whakamua:
I walk backwards into the future with my eyes fixed on my past. Full article “Return to Parihaka.”
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. Full article “What is a Māori food system?”
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’. Full article “Sovereignty, kai, and the land where we grow”
My pinalanggang ginikanan
Back to my roots. Words and images by Charles Buenconsejo
I grew up in paradise, in a small town called Consolacion on the beautiful island of Cebu in the Philippines. Reminiscing about my roots, I can’t stop thinking about the way our entire community used to be and how beautiful the town was before progress arrived. Full article “My pinalanggang ginikanan”
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 Full article “Urban abundance”
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. Full article “The Farmer’s Daughter”
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. Full article “Diversity, Decency and Deliciousness”
Changing the narrative of Papua New Guinea
by Photographer Josh Griggs, and Mike Murphy of Kōkako Organic Coffee. Full article “Changing the narrative of Papua New Guinea”
Glorious Moments
Aaron McLean in conversation with Raj Patel; a writer, activist and academic whose work is centred around the global food system. Full article “Glorious Moments”
THE FARM THAT GROWS YOUTH
New Zealanders are scattered far and wide around the world. A report issued by Statista in 2016 showed that 14.1 percent of our population lives overseas. Gary Maunakea-Forth, originally from Levin, is one of those kiwis and has made Waianae, Hawaii his home. Full article “THE FARM THAT GROWS YOUTH”
Head, hearts and hands
Will Bowman chats with James Millton
James and Annie Millton are biodynamic wine growers in Gisborne. Since the early 1980s they’ve been following their hearts, heads and hands, farming in a way that intrinsically respects the land they nurture. Full article “Head, hearts and hands”
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! Full article “Weaving Community Through Food”
Digital meets local at Hoko Loko
Hoko Loko’s origin story has its founders quite literally running down a new trail with a basketful of skills gleaned from the corporate world and insights from their travels. Full article “Digital meets local at Hoko Loko”
Born to be Wyld
Rugged, resilient and free to do as they please, Roger Beattie’s wild Pitt Island Sheep are just as nature intended. Full article “Born to be Wyld”
What does it all meat?
By Jane Lyons
Decoding the language around our meat labelling Full article “What does it all meat?”
Chasing tales
For Wellington chef Kelda Hains, storytelling is the key to a truly memorable dining experience Full article “Chasing tales”
Here’s Barney drinks the Cool-Aid at the C&C Chicken Coop.
Word of this guy Bobby Wayne slinging fried chicken and cornbread to those in the know out of his garage (which he called The Chicken Coop) spread like wildfire around the boys I used to play league with for Aranui in Christchurch. They quickly got a taste for the fact it was the most legit fried chicken around. Full article “Here’s Barney drinks the Cool-Aid at the C&C Chicken Coop.”
Monica Galetti – MERE
The first impression of MERE restaurant is one of precision. It is a space that precipitates the idea of a journey; each moment, area, movement through the restaurant is carefully thought through. Full article “Monica Galetti – MERE”
Thirsty work
You can just picture little Samrudh “Sammy” Akuthota running around his parents’ restaurant as a nine-year-old boy – garnishing his mum’s curries at the pass, helping prep entrees after school and delivering dishes to the diners with his signature pearly grin Full article “Thirsty work”
Root to Petal.
A collaborative story about Root-to-Petal week by Will Bowman, Ruby White & Jane Lyons. Full article “Root to Petal.”
Frontiers of flavour
The food movement has a tendency to deify heirloom seeds, and for good reason — they store incalculable genetic value and maintain diversity in a food system which has been engineered towards monoculture farmed with industrial chemicals. Full article “Frontiers of flavour”
High stacks, forks in space and giotto’s fig stack
these images are based on two ideas
artisans create value through years of trial through time and effort
where is the line between a meal and a work of art Full article “High stacks, forks in space and giotto’s fig stack”
The Truth
Barbecue is a serious pastime in Texas. In Austin, folks line up outside the doors to Franklin Barbecue at six in the morning so they are first in when it opens at 11. Full article “The Truth”