Charmian Smith

‘‘I really enjoy seeing what other people are doing and learning about different conditions, how...

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

The Otago Farmers market is celebrating it's 15th birthday this year. Photo: Linda Robertson

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

Prof Guan with one of the newly-planted wild apple trees in China’s Ili Botanic Garden. Photos: Charmian Smith

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

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

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

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

Many of us would prefer our food to come with less packaging, Charmian Smith writes.

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

The Ministry of Health recommends a maximum salt consumption of 5.8g a day. In New Zealand,the...

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

The Rev Michael Wallace relaxs after packing fruit and vegetables into bags for the All Saints’ fruit and veges co-operative scheme. Photos by Christine O'Connor.

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

Lisa Burton in a herb plot at the living campus. Photos: Charmian Smith.

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

Healthy eating resolutions are best approached with small bites.

Fresh and local: farmers' markets tick foodies' boxes

Students Karleigh O’Connor (22, left) and Emma Lunniss (23) check the vegetables at McArthurs Berry Farm Outram’s stall at the Otago Farmers Market. Photos by Linda Robertson.

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

Chloe Humphreys in the vegetable garden at Otago Polytechnic. Photo by Peter McIntosh.

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

Marketers have made us believe that if we see something we want, we can have it. Photo: iStock

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.

NZ sheltered from food crises but diets will change

What will we be eating in 30 or 40 years? With an extra couple of billion more people on the planet, how will everyone be fed, Charmian Smith asks.

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Charmian Smith