by Nick Loosley
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. Full article “Organics: Radical? Or just good business?”
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.” Full article “Naomi Nakama – Ark coffee”
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. Full article “Volume 4 – Editorial”
Words by: Martyn Pepperell & Barney Hodges
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. Full article “Here’s Barney Hits LA”
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.
Full article “Shanghai Street ft. @830amshanghai”
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. Full article “for the love of bees – biking bee”
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. Full article “Biddy Fraser-Davies, my favourite ‘late developing geriatric peasant’.”
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 Canturbury.
Full article “Hiakai ft. The Food Farm”
by Ralph Jenner
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.
Full article “48 hours in Stumptown”
Words and photography: Lottie Hedley
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, Full article “Maine: the land of wild…”
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 Full article “1 fish 4 ways”
by @thenextmeal – Will Bowman and Jane Lyons
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. Full article “Preserving the proceeds of summer”
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. Full article “Summer Eats”
Jonny Almario (@jonnyalmario) of K Road’s Madame George fills our glass with summer vibrations.
Full article “Mixed feelings over mixed drinks”
“living within my means – and trying not to consume too much, that’s where I’m at.”
Full article “Jerome Cares”
by Vivienne Teo, founder of BreakBread
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. Full article “Bung Ah Thah – BreakBread ft. Stone Soup”
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?’
Full article “ConversatioNZ – Values”
by Ralph Jenner
1 Lt brewed coffee, left to cool – preferably filter, but plunger will work too
100 ml bourbon (I use Wild Turkey) Full article “Dirty coffee”
Words and photography by Charlie McKay
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. Full article “Roasted bone marrow on toast”
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.
Full article “Inspiring creams”
By Angela Clifford.
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.
Full article “Christchurch Eats – Mumbaiwala”
by Marty Jones
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. Full article “Rohan Anderson – Life of an ethical omnivore”