It's nearly time for the summer break - lazy days at beaches, baches or camping, with barbecues, picnics and lots of food shared with family and friends.
Knowing what's in food, its nutrients, where it comes from, as well as having basic skills to prepare it is necessary to function healthily and sustainably in today's world, writes Charmian Smith.
Halfway between east and west, Europe and North Africa, Sicily is described as the crossroads of the Mediterranean, so it’s not surprising that numerous peoples have washed up on its shores. Almost...
I was reading the small print on a carton of milk recently. It claimed to have ''no added permeate'' and because it was ''less processed'' it claimed it had ''more goodness''.
Learning to cook is beneficial - whatever your age.
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.
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.
At the Otago Farmers Market a couple of weeks ago, stallholders were wearing brightly coloured hats to celebrate the market's 15th birthday.
Many of our crisp, juicy apple varieties actually originated in Central Asia, discovers Charmian Smith.
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.
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...
Charmian Smith reports on the move to more sustainable diets.
Fermented foods are becoming increasingly trendy, and there's evidence the fermentation and the compounds produced are linked with physical and mental health.
For most Kiwis, seaweed does not spring to mind as a food although many of us have eaten nori wrapped around sushi.
Many of us would prefer our food to come with less packaging, Charmian Smith writes.
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.
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...
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.
Gales of laughter come from All Saints' church hall early on Thursday morning.
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.