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. 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.”
Author. Stone Soup — 14/ 09/ 2017
Had enough of traffic? Sick of Ponsonby? Feel terrible about using Uber? Want to have more than two drinks with your dinner?
Author. Stone Soup — 13/ 09/ 2017
Sick of our current reality? Might be time to throw a 70’s inspired cocktail party, spend an evening in a ‘Boomer’s’ shoes.
Author. Aaron McLean — 07/ 09/ 2017
“They tried to bury us. They didn’t know we were seeds.”
— Mexican Proverb
Author. Leisha Jones — 06/ 09/ 2017
Serves 2-4
This is my version of a Korean hangover soup. I find myself making it not only for a hangover, but on those frosty nights when there is seemingly no food in the fridge and I’m just too plain lazy to go to the shop.
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.
Author. Stone Soup — 05/ 09/ 2017
Our previous hospitality profile, Yuki from Tanpopo Ramen in Auckland, nominated Naomi Nakama – Ark coffee director, artist and designer – as our next subject.
He said, “She is a passionate artist, and also a passionate cafe owner. I like her hospitality style, she treats the customers with grace, all people have a peaceful and relaxing time.”
Author. Stone Soup — 05/ 09/ 2017
Our fourth Volume of Stone Soup sees an evolution. In pursuit of living up to our original intent – to be a truly independent street-level voice looking at our world through the lens of food – we’ve launched a crowdfunding campaign through Wellington startup Press Patron. Our aim is to become a platform that is financially sustained by our reader community.
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.
Author. Aaron McLean — 31/ 05/ 2017
Aaron McLean recently spent a day at street level in Shanghai with Jun Gong from The Instagram account @830amshanghai, eating at her favourite spots across the city.
Author. Stone Soup — 29/ 05/ 2017
Last weekend ‘for the love of bees’, a city bee collaboration / social sculpture in Auckland put into action their mission to turn Auckland into “a biologically robust ecosystem” and the safest city in the world for bees.
Author. Stone Soup — 22/ 05/ 2017
Stone Soup collaborated with Breakbread to produce this video of their event with Gemmayze St where owner Samir Allen writes a letter to his restaurant to present to his guests before he and his staff sit to share a feast with them.
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.
Author. Stone Soup — 03/ 05/ 2017
Monique Fiso recently held the first of her Hiakai Bell tent pop-ups on The Food Farm – the organic permaculture CSA of the Clifford family in Waipara, North Canterbury.
Author. Stone Soup — 02/ 03/ 2017
Shortly after shooting for this project, Cyclone Winston – the worst in Fijian recorded history – devastated the region, deepening the struggle in an industry already pushed to its very limits of viability.
Thousands of Fijians still remain without homes, surviving in makeshift shacks and tents.
Author. Stone Soup — 02/ 03/ 2017
We were here for a good time, but not a long time. By US standards, Portland is not large, but if you really want to eat the essence of this hipster mecca, you will need at least a week, and a big packet of your favourite indigestion meds.
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.
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.
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.
Author. Stone Soup — 23/ 02/ 2017
These recipes — and the others in Volume 3 — add up to a perfect pot luck party. Ring up your mates, assign them a dish, light a fire and turn up the tunes.
Author. Stone Soup — 22/ 02/ 2017
Jonny Almario (@jonnyalmario) of K Road’s Madame George fills our glass with summer vibrations.
Author. Aaron McLean — 21/ 02/ 2017
Jerome Ozich cares; about health, the community, country and planet he inhabits, about the people lucky enough to have access to the few loaves he produces, and especially about taking time to bake bread with care. Sourdough bread made from local organic stone ground wheat. I had a chat to Jerome, which appears very lightly edited below.
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.
Author. Stone Soup — 21/ 02/ 2017
Last November, fledgling New Zealand food movement ConversatioNZ held it’s second symposium at Taste of Auckland, with an inspiring array of speakers and panels to discuss the future of New Zealand food, entitled ‘Why Kai; What is unique about New Zealand food, and what is our place in the world?’
Author. Stone Soup — 21/ 02/ 2017
1 Lt brewed coffee, left to cool – preferably filter, but plunger will work too
100 ml bourbon (I use Wild Turkey)
1/2 can of condensed milk
200 ml full cream milk
ice to serve
Author. Stone Soup — 20/ 02/ 2017
This dish, while not a rip-off, is definitely an homage to the classic Fergus Henderson bone marrow on toast with parsley salad from the St John cookbook Nose to Tail Eating: A Kind of British Cooking.
Author. Leisha Jones — 18/ 02/ 2017
The team at Hamilton’s Duck Island ice cream parlour spend their days constantly tweaking, testing and perfecting their well-crafted and unique flavour combinations – resulting in the dreamiest ice cream that is worthy of a road trip just to get a scoop.
Author. Angela Clifford — 17/ 02/ 2017
Hereford Street in Christchurch seems a long way from the boisterous streets of Mumbai, India, renowned for it’s street food culture, lines of people gathering at busy roadside stalls to fuel themselves with delicious bite sized snacks on the go. But the interior of Mumbaiwala – Indian Street Kitchen, makes a good attempt at recreating Mumbai’s disheveled exotic-ness.
Author. Stone Soup — 16/ 02/ 2017
Over the past eight years, Rohan Anderson has been on a food journey that he’s documented on his website Whole Larder Love. Hailing from Victoria, Australia, Rohan has shared his stories, often in brutally honest fashion, and been a true champion of real food; food that has been grown, raised and hunted on the land.
Author. Here's Barney — 16/ 02/ 2017
If the late 2000s were about the rise of the food blogger, the early 2010s heralded the arrival of the food Instagrammer. It’s been under these conditions that Wellington-based food/culture lover and connector Barney Hodges – the man behind the popular @heresbarney Instagram and snapchat accounts – came into his own.
Author. Stone Soup — 15/ 02/ 2017
Lee from Camper Coffee, our previous hospitality profile, said he would like to suggest Yuki from Tanpopo as our next subject because, “He is a professional ramen maker and makes the best ramen in Auckland”. It’s a big call, so we tracked Yuki down to talk hospo life.
Author. Ruby White — 15/ 02/ 2017
A brief rant on laziness, loss and The Man.
