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. 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. Ruby White — 29/ 08/ 2019
This began as a recipe for onde onde, but ended up as more of a fusion child between onde onde and tang yuan, two of my favourite Asian desserts. Typical.
Author. Charles Buenconsejo — 29/ 08/ 2019
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.
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
In our last issue we met Lucas Kaminski Sampaio who spoke about his trials and tribulations with our immigration department.
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. Josh Griggs — 27/ 08/ 2019
By Photographer Josh Griggs, and Mike Murphy of Kōkako Organic Coffee.
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. Stone Soup — 27/ 08/ 2019
Charlie and I had been talking and dreaming about a Louisiana style crab boil for almost a year. One day last summer it all came together. We had an occasion, I had a morning off and Charlie wasn’t too busy to squeeze in an early morning mission to the home of all things fishy. Billingsgate Market.
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
Organic material, particularly from food, makes up the largest proportion of waste in the average Auckland refuse bin, and qualifies as the largest domestic contribution to greenhouse gas emissions.
Author. Stone Soup — 27/ 08/ 2019
Some people are born gardeners.
I’m not among them, but my partner, Phil, can literally make the desert bloom. When we lived on the northern edge of the Sonoran Desert, Phil grew my go-to oasis on the small square of our back patio, a container garden just outside the kitchen door. It came complete with a small fountain fed by stored rainwater, serving hummingbirds as well as me.
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 — 27/ 08/ 2019
When I cook with plants I like to focus on getting as much exciting flavour out of them as I can. I don’t like to think I’m restricting myself and believe a shift in perspective is all it takes to enjoy the full potential of plants when you give them your full attention.
Author. Kate Richards — 27/ 08/ 2019
Auckland’s least Instagramable dishes
There’s no point getting preachy. We all know that Instagram and her army of shiny influencers have changed the way we look at and consume food. So let’s take a moment to appreciate the ugly-delicious ducklings of Auckland’s culinary landscape, for being both relatable and tasty.
Author. Stone Soup — 18/ 02/ 2019
Damaris Coulter of Coco's Cantina speaks to Stone Soup about her new platform for independent eateries The Realness, about what it takes to be a good diner and about her experiences at the 2018 MAD Symposium in Copenhagen.
Author. Stone Soup — 05/ 12/ 2018
Each year Stone Soup sets up a video booth at the Eat NZ Hui. To keep the conversation rolling by giving a voice to the audience, and to take the pulse of NZ food that year.
Author. Stone Soup — 01/ 12/ 2018
Douglas McMaster sets the zero waste standard at his Brighton restaurant Silo. To celebrate the fifth birthday of Orphan’s Kitchen, Tom Hishon brought Doug out to Auckland to collaborate on a series of diners. Stone Soup put Gina Williams of @OLMH_ and Nicholas Loosley of Everybody Eats around the Orphan’s Kitchen table with them both to have a conversation about waste, agriculture and restaurants and inspirational figures like Joost Bakker and Dan Barber. This one’s for the restaurateurs and the food geeks.
Author. Stone Soup — 08/ 11/ 2018
For Wellington chef Kelda Hains, storytelling is the key to a truly memorable dining experience.
Author. Here's Barney — 08/ 11/ 2018
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.
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. Leisha Jones — 07/ 11/ 2018
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 – because now, when he talks about food and beer, his face lights up with the same boyish enthusiasm I imagine he possessed back then.
Author. Stone Soup — 06/ 11/ 2018
Use your noodle.
Fiona Smith & Ginny Grant share a couple of instant noodle alternatives that are almost as quick and way more tasty.
Author. Stone Soup — 06/ 11/ 2018
A collaborative story about Root-to-Petal week by Will Bowman, Ruby White & Jane Lyons.
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.
