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Author. Stone Soup — 03/ 08/ 2021
The woman helping a remote region in Kyrgyzstan rediscover its wild food heritage.
Author. Stone Soup — 03/ 08/ 2021
The woman helping a remote region in Kyrgyzstan rediscover its wild food heritage.
Author. Dan Kelly — 14/ 07/ 2021
Elinor Ostrom’s 8 ‘rules’ for successful commons management.
Author. Aaron McLean — 14/ 07/ 2021
Let us eat fish
Author. Stone Soup — 14/ 07/ 2021
To Māori, the vast and deep reaching expanse of the ocean is the domain of Tangaroa. A descendant of Rangi-nui the Sky-father and Papatūānuku the Earth-mother, Tangaroa is the father of all living creatures in the ocean; from chiefly whales to the plethora of fish, shellfish and crustaceans. This family of the sea is known as Te Tini a Tangaroa, the multitude of Tangaroa.
Author. Angela Clifford — 14/ 07/ 2021
It was a chef who rowed me out to the conversation and it was another who pushed me over the side of the boat when I refused to jump. But it was a fisherman who held me under, until the water filled my lungs and the shock of the truth dilated my pupils beyond recognition.
Author. Stone Soup — 14/ 07/ 2021
New Zealand has the world’s fourth largest Exclusive Economic Zone and ninth longest coastline.
Author. Stone Soup — 14/ 07/ 2021
This photo series captures restaurant patrons immediately before breaking their daily fast during the holy month of Ramadan on Simeulue Island, Indonesia. The livelihoods of Simeulue residents depends heavily on the fishing and farming of lobster, cloves and coconut.
Author. Stone Soup — 14/ 07/ 2021
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.
Author. Aaron McLean — 14/ 07/ 2021
Lionel Hotene (Ngāti Awa) emits a deep sadness when he speaks about the food options in his hood, a combination of confusion and anger. Fast food giants selling cheap hollow food on every corner, lamb flaps more affordable than kūmara, and a community who quite simply can’t afford to put real nutritious food on their tables.
Author. Aaron McLean — 13/ 07/ 2021
There’s a lot of romance in being a pirate. Captaining a boat, risking your life with adventures on the high seas, long rum-soaked nights telling tall tales, challenging the powers that be… Nate Smith is a self proclaimed pirate — not here to conquer or steal, but through his enterprise, Gravity Fishing, he seeks to be part of the vanguard, modelling a path to artisanal, transparent and sustainable commercial fishing. He hopes to empower other fishermen around him to do the same and to give New Zealanders access to the best quality fish from their ocean.
Author. Stone Soup — 13/ 07/ 2021
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. “The Canadian tourists on the dock were grilling me about the seaweeds, asking me ‘what’s under the tarp on the boat?’ I told them I export most of the sea vegetables that I harvest to intergalactic markets. ‘Ya know, space stations, and other planets.
Author. Stone Soup — 13/ 07/ 2021
By Ophelia King & Jess Hemmings
Author. The Next Meal — 13/ 07/ 2021
By Jane Lyons.
Author. Stone Soup — 13/ 07/ 2021
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.
Author. Stone Soup — 10/ 11/ 2019
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 bounty towards the night.
Author. Stone Soup — 29/ 08/ 2019
Ko au te whenua, ko te whenua ko au – I am the land, and the land is me.
Author. Angela Clifford — 29/ 08/ 2019
Kia whakatōmuri te haere whakamua: I walk backwards into the future with my eyes fixed on my past.
I’d never been to this part of the world before, I’d never sat under the gaze of the omnipresent Mt Taranaki. He is truly magnificent, in the most breathtaking way. It’s hard to understand how he could have lost a love battle against Tongariro for the beautiful Pihanga. He has my heart immediately. I couldn’t stop staring at him as we travelled down Surf Highway 45 towards Parihaka.
Author. Stone Soup — 29/ 08/ 2019
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.
Author. Dan Kelly — 29/ 08/ 2019
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’. While overseas versions of food sovereignty have focused on peasant rights and their ability to choose what food is grown and where, in the context of a colonised country, the use of ‘sovereignty’ has a different, more painful history.
Author. Stone Soup — 29/ 08/ 2019
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 and a quintessential backyard shed. The section is under a quarter acre in size and borders on seven other properties. Some have said a visit here is like a trip back in time.
Author. Stone Soup — 27/ 08/ 2019
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. Having recently come home to the farm after over a decade away, I’ve become curious about unpacking the role and representation of women on New Zealand’s land in 2018 and the implications for our food system.
Author. Stone Soup — 27/ 08/ 2019
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.
Author. Aaron McLean — 27/ 08/ 2019
Aaron McLean in conversation with Raj Patel; a writer, activist and academic whose work is centred around the global food system.
Raj Patel is the author of the books Stuffed and Starved: The Hidden Battle for the World Food System, The Value of Nothing, and most recently the brilliant A History of the World in Seven Cheap Things, co-written with Jason W. Moore.
Author. Lottie Hedley — 27/ 08/ 2019
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.
Author. The Next Meal — 27/ 08/ 2019
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. A rare thing in New Zealand now and even rarer 35 years ago. But Millton Vineyards & Winery is still here as one of our most respected producers; their soil is alive, their plants are healthy, and their wines are manifestations of the energy created by letting Mother Nature find her balance instead of forcing her hand.
Author. Stone Soup — 27/ 08/ 2019
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! Food can provide us with the fuel and nutrition that we need to function at a certain physical and mental level, it invites cultural, emotional and spiritual richness into our lives and it also has political and economic significance, which has had an impact on the way we think, feel and talk about it.
Author. Aaron McLean — 27/ 08/ 2019
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.
Inspired to return home and create a digital platform which offers people in Taranaki a way to conveniently ‘get real local food from real local people’, building community and supporting small-scale agriculture while they’re at it.
Author. Leisha Jones — 27/ 08/ 2019
Rugged, resilient and free to do as they please, Roger Beattie’s wild Pitt Island Sheep are just as nature intended.
Author. The Next Meal — 27/ 08/ 2019
Decoding the language around our meat labeling – Holy cow this took a while to write. I should have clicked earlier – Stone Soup was keen to include a guide for meat terms in Aotearoa because there isn’t really a guide for meat terms here – just a smattering of cloudy words, a lack of official standards and a whole lot of uncertainty that left me feeling more confused than when I’d started. I’ve sniffed around MPI welfare codes, SAFE, SPCA, meat producer websites and news articles to formulate the glossary below.
Author. Stone Soup — 08/ 11/ 2018
For Wellington chef Kelda Hains, storytelling is the key to a truly memorable dining experience.
Author. Stone Soup — 08/ 11/ 2018
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.
Author. Aaron McLean — 31/ 10/ 2018
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.