Moving feast: life on the road a foodie’s paradise
Like many other Kiwis this summer, Charmian Smith has been travelling around the country and been fascinated by the regional variety of what is available at farmers’ markets and roadside stalls.
Charmian Smith
Kaicycle urban farm more than just sustainable farming
Kaicycle urban farm more than just sustainable farming
Tucked away behind Wellington Hospital in Newtown is a section flush with growing vegetables and compost boxes arranged around the edges.
Unearthing a good compost
Unearthing a good compost
Michelle Cox, an organic and permaculture educator who leads composting and healthy soil workshops for the DCC, describes compost as "gold".
Fungi and mould can be toxic, beneficial or just a nuisance
Fungi and mould can be toxic, beneficial or just a nuisance
Mould on your cheese may not always be bad. Charmian Smith finds out what's OK and what's not.
Food insecurity: you are what you can afford to eat
Food insecurity: you are what you can afford to eat
Poverty and food insecurity often go hand in hand with obesity, a result of people eating food high in calories but low in nutrients, according to Massey University School of Health Sciences senior...
Local companies step into breach
Local companies step into breach
Covid has made us think about our food security. Even the suggestion, later rejected, that the recent cluster in Auckland could have been the result of contamination on imported food packaging made...
Food security, ecological and economic benefits promoted in urban farming
Food security, ecological and economic benefits promoted in urban farming
An urban farm sounds like a contradiction in terms but actually it may well be a way of the future, a new economic, ecological and social sector.
‘Bottleneck’ in design of food traceability systems
‘Bottleneck’ in design of food traceability systems
Increasingly we want to know where our food has come from and how it was made. Many of us feel that "Made in NZ from local and imported ingredients" is not enough, although often it’s all the information we get on packets.
Warmth characterises Ethiopian flavours
Warmth characterises Ethiopian flavours
Charmian Smith discovers how food and culture are interrelated in Ethiopia.
Farmers market returns in winter mode
Farmers market returns in winter mode
Now we’ve emerged from more rigorous levels of lockdown, the Otago Farmers Market is back in business, although in its leaner winter mode.
Charms of old restored
Charms of old restored
Straining at the leash to get out and about after weeks of lockdown, Charmian Smith heads off to Queenstown and rediscovers its spectacular beauty now the crowds have disappeared.
Diet implicated in environmental issues
Diet implicated in environmental issues
Charmian Smith talks to Assoc Prof Miranda Mirosa of the University of Otago’s department of food science about the rapidly growing vegan trend.
Mansfield’s elusive food: historical tidbits
Mansfield’s elusive food: historical tidbits
When I visit a stately home such as Olveston or Larnach’s Castle, I can’t help wondering what food the original owners served when they entertained, writes Charmian Smith.
Greater effort, education needed to combat food waste
Greater effort, education needed to combat food waste
How many times do you find you can’t finish what’s on your plate when you are eating out?
Care in later years
Care in later years
It may come as a surprise that many older people suffer from malnutrition. Charmian Smith talks to Dr Sue MacDonell, of the human nutrition department at the University of Otago.
Study explores link between sleep, obesity
Study explores link between sleep, obesity
Charmian Smith talks to Prof Rachael Taylor about her research into children, sleep and the risk of obesity.
Starchy staples a sustainable way of living
Starchy staples a sustainable way of living
Carbohydrates have had a bad press recently. However, we shouldn’t be afraid of carbs, Dr Bernard Venn tells Charmian Smith.
Re-examining responses to Kiwis going hungry
Re-examining responses to Kiwis going hungry
Most of us don't realise people go hungry in NZ. We don't know how many because there hasn't been a survey for a decade, since the 2008-09 nutrition survey, according to Katharine Cresswell Riol.
Following the process
Following the process
Generally speaking, ultra-processed foods are high energy and lower in nutrients. They are cheap and tasty and easy.
Exploring new preservation techniques
Exploring new preservation techniques
Consumers want food that tastes fresher, is safe, and has a long shelf life, so manufacturers are exploring new processing methods to achieve these goals, Otago University's Phil Bremer says.