Author. Stone Soup — 02/ 08/ 2022
By Sarah Hopkinson
Imagine thriving food production systems within Aotearoa that are not only environmentally just, but socially equitable too.
Author. The Next Meal — 03/ 08/ 2021
One of my most memorable traditions as a child was when my siblings and I met our cousins at our grandparents’ house on a Friday night. A gathering we very excitedly knew as “Kid’s Dinner.”
Author. Leisha Jones — 03/ 08/ 2021
I’m not quite sure where my dad acquired his love of all things Italian. It could be because he grew up in a small town in Toronto where there was a large Italian immigrant population; or it could just be that he liked the idea of siestas, shared family meals and drinking wine with lunch every day. I’m assuming it’s the latter.
Author. Ruby White — 03/ 08/ 2021
Eggs are Nutrient
Eggs are Fertility
Eggs are Cosmopolitan
Eggs are Existential.
Author. Stone Soup — 03/ 08/ 2021
When I first met TimD at Mercury Plaza to talk about this story, Mercs was about to close to make way for the future Karangahape Station transport hub. It was countdown time – we reminisced a bit, and noticed the emptiness already.
At midday, every echelon of society and ethnicity sat huddled together cheek by jowl — office workers, local folk and school boys in uniform — canteen style, on blue plastic chairs across neat rows of tables. I wonder where the heck they’re all eating now.
Author. Kate Richards — 03/ 08/ 2021
Author. Stone Soup — 03/ 08/ 2021
Gatherings Christchurch owner and chef Alex Davies describes himself as a veggie forward chef who serves sides of fish for those who feel they need it, and Plabita Florence has just opened a plant based eatery in Auckland called Forest. If you wanted advice on some vegan friendly alternatives to animals and dairy for the Christmas dinner table this year— because of your own dietary beliefs, to be inclusive of plant based family or friends, or just to have some delicious vegetable additions to your feast— these talented plant lovers have got you covered.
Author. Stone Soup — 03/ 08/ 2021
Some tips on what to do when faced with the opinions you’ve spent the year avoiding.
Author. Stone Soup — 03/ 08/ 2021
One family’s journey into the heart of Mexico to help grow the world’s most delicious, disability-inclusive coffee.
Author. Stone Soup — 03/ 08/ 2021
This is a celebration dish; made for Día de los Muertos, birthdays, or whenever you come together as a crowd. Molé Negro is often served over chicken or enchiladas. It is also traditionally served over boiled turkey, so it could be the perfect feast for your family this holiday season.
Author. Stone Soup — 03/ 08/ 2021
I wrote this story well over a year ago now, very slowly, over a period of months. It was hard to write for a number of reasons; guilt over knowing more about French culture than my own, being uncomfortable in sharing a personal story, and wanting to do justice to a topic so dear to my heart.
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
I first left New Zealand in my early twenties to explore a world with an endless culinary horizon. One of the things that I would continue to seek out in my travels to different towns and cities over many countries and continents would be my growing interest in local fish markets. It was the commonalities of variety, cultural diversity, small scale fishing vessels and just general vitality and freshness that drew me in. Something that I had yet to experience back home.
Author. Stone Soup — 14/ 07/ 2021
Each morning as we scroll through our news feed, we see plastered across it hundreds of articles about our oceans and how endangered they are. Marine activities like fishing, that are said to empower our economies and societies, are ruining the oceans and the life within them. Although it is said that huge steps are being taken to rid our oceans of the chaos we have caused, every small step in that direction is equally important.
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. Leisha Jones — 14/ 07/ 2021
Leisha Jones comes face to face with a favourite dish from her childhood.
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. Mark McAllister — 14/ 07/ 2021
I think we can all agree that food waste is a massive problem, about which we can all do much more. No matter how small the action I believe it makes a difference, and it encourages those around us to be better too.
Author. Mika Reilly — 14/ 07/ 2021
A tale of fermented fish brine.
Author. Stone Soup — 13/ 07/ 2021
There’s a lot of musing to be had of sardines grilling over a charcoal barbecue, signalling the start of summer on small wharves, streets and in backyards.
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.
