Has meat met its match?
Meat and milk from animals grown on farms may well be a thing of the past for many people when the new products of cellular agriculture come on stream in an estimated four or five years, Charmian Smith writes.
Charmian Smith
Empowering people to make better choices
Empowering people to make better choices
Californian chef Samin Nosrat had a childhood obsession about NZ, so when she was invited to speak about her best-selling book at the Wellington Writers and Readers' festival recently, she jumped at the chance.
Flocking to Dunedin's farmers market
Flocking to Dunedin's farmers market
At the Otago Farmers Market a couple of weeks ago, stallholders were wearing brightly coloured hats to celebrate the market's 15th birthday.
China waging battle to save ancient wild apple trees
China waging battle to save ancient wild apple trees
Many of our crisp, juicy apple varieties actually originated in Central Asia, discovers Charmian Smith.
Preferences, fashions change the taste of Christmas
Preferences, fashions change the taste of Christmas
These days, Christmas and New Year have become such important celebrations and holidays that it's strange to realise that they weren't always so, Charmian Smith writes.
Processing healthy eating messages
Processing healthy eating messages
There has been an enormous amount on social media and a little bit of science around the story that low carbohydrate diets are good for diabetes and the world, Prof Jim Mann, professor of medicine...
Sustainable diets embracing the whole process
Sustainable diets embracing the whole process
Charmian Smith reports on the move to more sustainable diets.
The benefits of fermented food
The benefits of fermented food
Fermented foods are becoming increasingly trendy, and there's evidence the fermentation and the compounds produced are linked with physical and mental health.
Company harvests bounty from sea
Company harvests bounty from the sea
For most Kiwis, seaweed does not spring to mind as a food although many of us have eaten nori wrapped around sushi.
Food packaging getting a bad (w)rap
Food packaging getting a bad (w)rap
Many of us would prefer our food to come with less packaging, Charmian Smith writes.
Food integrity selling point
Food integrity selling point
When we buy food, we expect it to be what it says it is and to be safe to eat, but things may not always be what they seem.
Excess salt lurks in many foods
Beware the excess salt that lurks in many a food item
While out for coffee the other day, I had a savoury muffin and found it disappointingly salty. Lunching at another cafe a few days earlier, I'd had a BLT sandwich that was so salty - both the bread...
Bugs fit for the menu
NZ restaurants embrace bugs as a protein fit for the menu
These days you may well find a few ants, locusts or huhu grubs turning up on plates in some of New Zealand's leading restaurants.
Food with dollop of fun
Food with dollop of fun
Gales of laughter come from All Saints' church hall early on Thursday morning.
Otago Polytech puts green spaces to work
Otago Polytech puts green spaces to work
If you walk round the grounds of the Otago Polytechnic in Dunedin you’d be forgiven for thinking they don’t look like normal institutional gardens, writes Charmian Smith.
Habits take time to undo
Habits take time to undo
Healthy eating resolutions are best approached with small bites.
Fresh and local: farmers' markets tick foodies' boxes
Fresh and local: farmers' markets tick foodies' boxes
Wherever you go in New Zealand, there's likely to be a local farmers' market. They are wonderful places to visit and connect with the local community and food culture.
Making our local food system sustainable
How sustainable can we make our local food system?
Food connects people, but it's more than just sitting round a table together.
Sorting diet facts from diet fads
Sorting diet facts from diet fads
There's a plethora of diets around these days: wheat-free, vegan, dairy-free, raw, paleo, bone broth, among others. Many have origins in the weight-loss industry.
Rediscovering an emotionally intelligent approach to food
Rediscovering an emotionally intelligent approach to food
We all know that food high in sugars, fats and salt are not good for us. Yet, as a community we keep buying it and eating it in ever larger portions.