DIY

Object

Author. Stone Soup — 14/ 09/ 2017

A dyed-in-the-wool maker and an artsy type by trade, Jess Hemmings has a magpie’s eye for lost things. “It’s so ridiculous,” she says, “but I always come home from places with all this stuff in my pockets.” Could be a bit of greenery, a feather, anything. When her flat ran out of teaspoons a year ago, her thoughts drifted to a pile of gnarled sea wood she’d brought back from the beach. She decided to carve out her own spoons. “And I just found the shapes really interesting,” she smiles, “So I got them cast.”

Object
Features

Organics: Radical? Or just good business?

Author. Stone Soup — 05/ 09/ 2017

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.

Organics: Radical? Or just good business?
Travel

Here’s Barney Hits LA

Author. Here's Barney — 05/ 09/ 2017

In our last issue we met Wellington-based food/culture lover and connector Barney Hodges — aka @heresbarney — as he showed us around Wellington’s food markets. Of late, Barney has been handling social media duties at Cuba Street’s popular Emporium Vintage secondhand clothing store. Emporium specialise in vintage US streetwear from the 90s and early 2000s. Earlier this year, he headed to Los Angeles for the first time on a buying trip for the shop. Here he shares his reflections on some of the experiences he had and food he sampled during that stint in and around the City of Angels.

Here’s Barney Hits LA
Hospitality/Dining

Biddy Fraser-Davies, my favourite ‘late developing geriatric peasant’

Author. Stone Soup — 14/ 05/ 2017

By Calum Hodgson, cheesemonger at Sabato, otherwise known as ‘The Curd Nerd’

At the beginning of September 2016, Biddy made the decision that she would no longer make heat treated cheese. Her advancing years and clapped out shoulders meant lifting heavy pans of milk into bigger pans of boiling water and then out again into iced water to cool it down before she could begin cheesemaking was a chore she could do without.

Biddy Fraser-Davies, my favourite ‘late developing geriatric peasant’
Features

Maine: The Land of Wild...

Author. Lottie Hedley — 01/ 03/ 2017

In Maine cars have borne the motto “Vacationland” on their number plates since the 1930s. Summer temperatures in the late 20s, lakes, county fairs, lobster rolls and fried clams, farm stands, a long coastline dotted with islands, hiking and the sense that you’ve escaped the rat race and potentially gone back to a slower, quieter, friendlier time are some of the reasons many tourists flock there for the summer months.

Maine: The Land of Wild...
Recipes

1 Fish 4 Ways

Author. Fiona Smith — 01/ 03/ 2017

On a recent visit to Lima I ate at La Picanteria, a fantastic seafood restaurant in the Surquillo district. The bar counter is covered in fresh fish and you basically buy one the size you need for your group and choose a few different preparations. If you have a really fresh fish to hand, try any or all of these recipes – the ceviche is super easy, while the others are a bit more time consuming but rewarding. You can do this with a kahawai, as I have – it’s great raw as it’s nice and firm and can handle the punchy flavours in the other recipes.

1 Fish 4 Ways
DIY

Preserving the Proceeds of Summer

Author. Stone Soup — 28/ 02/ 2017

We’ve always had a tangy-tongued approach to food, constantly craving the power of sour that pickles and ferments can bring. It’s only recently on our own bacteria-driven journey that we’ve developed a new appreciation for what can be done with some salt, water, vinegar and a bunch of beautiful produce. Ingredients you thought you knew develop a whole new personality – our pickled watermelon rinds are a good example of this – but the best part is capturing the abundance of one season and celebrating those proceeds all year round.

Preserving the Proceeds of Summer
Features

Bung Ah Thah – Breakbreat ft. Stone Soup

Author. Stone Soup — 21/ 02/ 2017

The first time I met a member of the Mon community, a persecuted ethnic minority from Hongsawadee (now Burma), was in a classroom for adult refugees. Nai Loot had an infectious smile which made you feel you weren’t in a bad place in the world.

I was astounded by how hard this man worked – he was the child whisperer of his community, spending mornings and afternoons shuttling around to collect various children for other parents so they could maintain jobs to bring the rice home. Between the chaos, he spent each day learning English to further himself in a country he had to call his new home.

Bung Ah Thah – Breakbreat ft. Stone Soup
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