My real-world friends are complaining about the price of food at the supermarket being too high. I don’t preach to my friends (that’s why I still have them) but they get from my lack of sympathy that I don’t agree with them. a) I don’t consider most

• Inspiring biography of a leading New Zealand horticulturist and agricultural scientist• In-depth history behind the development of the New Zealand organics movement• Themes of politics, natural science, and identity• Includes a 16-page full-colour

For more than five years, Wholegrain Organics had a commercial kitchen, bread bakery, café, and retail outlet on The Square in Palmerston North, and its team ran food technology and hospitality classes at local schools, under the Hands-On Food banner

Belinda Paton is an award-winning New Zealand artist who has spent a lifetime developing her own uniquely whimsical style. She works in a wide range of different genres including clay, painting, jewellery, and sculpture. Belinda also teaches workshop

The liver is an incredible organ that has the ability to detoxify ANY substance that our body comes into contact with. It’s often a focus of my work with clients as having an overloaded liver can flow on to impact our hormones, gut health, energy lev

The Japanese wineberry is a strikingly attractive bramble, with a strong upright growth habit and tall canes densely covered in bristly red hairs (phoenicolasius – from the Latin ‘with purple hairs’). The ripe fruit look like small, shiny raspberries

Governmental plans to liberalise regulation of genetic engineering in Aotearoa New Zealand has implications for consumers and our export markets. The push for GE is part of the international industry lobbying for more technology in agriculture. GE, A

In the realm of culinary decision-making, there are a variety of edible oils. Choosing the right one can be challenging. There is so much information available; an oil’s health properties, plus its manufacturing and sustainability, the price, its env

Their latest book, The Abundant Kitchen, is not a typical recipe book. Rather it is a combination of Iraqi food traditions, their experience, and organic kiwi produce that inspires you with unique ways of fermenting, preserving, and pickling. With lo

The health of soil – the issue on which organic agriculture was founded – is undergoing a scientific revolution. Part of that revolution is a growing understanding of the complexities and importance of how plant roots interact with each other and the

Now in its seventh year, Farmers’ Market Week is an annual celebration that highlights the vital role farmers’ markets play in our nation’s food system. With fun events, contests, activities, and more, the week helps to boost market attendance and vi

I came to love organics first through my connection with Bob Crowder, but I was committed to environmental and social justice issues before that. Now I think of my main work as being in the area of food justice: doing what I can, and working with oth

pH levels have absolutely nothing to do with the author’s initials, but everything to do with soil health. pH levels are a chemical measurement that tell you the active quantity of hydrogen ions in your soil, and therefore the acidity. Acidity affect

Dr Vandana Shiva is an environmental activist, physicist and author, who is one of the founders of the Indian-based non-governmental organisation, Navdayna. Part of Navdayna’s mission is to promote biodiversity conservation, organic farming, and the

Autumn is traditionally viewed as a time for winding down the food garden, but it doesn’t need to be that way. With a cost-of-living crisis on our doorstep, Diana Noonan gives practical advice on adopting a waste-free approach to harvesting and prepa

Kickstart your breadmaking with one of ten prizes of three bread mixes from Organic Flour Mills. All current members automatically entered. Members can win three of these popular bread mixes for the easy road to bread making. Simply add water, oil an

When so many garden edibles come on stream in early to midsummer, it can feel overwhelming, especially when you want to do your best to avoid food waste. But there are ways to slow down the rate at which you need to harvest. Peas and beans don’t have

We are fortunate in New Zealand, as the sea is never more than a 130km away. From where I live, I can be there in an hour. As I draw near, I am taken in by the scent of the salty sea mist. Already I am breathing deeper, for the air by the sea is high