Warmth characterises Ethiopian flavours
Charmian Smith discovers how food and culture are interrelated in Ethiopia.
Charmian Smith
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.
Paleo diet not quite as thought
Paleo diet not quite as thought
The paleo diet has become popular over the past 20 years. It's supposedly based on what our Stone Age ancestors may have eaten before they developed agriculture, but is it really what it seems?
Reducing meat and dairy not a case of simple substitution
Reducing meat and dairy not a case of simple substitution
Many people are aiming to reduce their meat and dairy intake as we realise their harmful environmental and health effects, writes Charmian Smith.
Developing healthy relationship with food trumps diet-cycling
Developing healthy relationship with food trumps diet-cycling
When people find themselves putting on weight after dieting they blame themselves, rather than realising that diets don’t work in the long term, says Otago Uni's Associate Prof Caroline Horwarth.
Pupils see from Garden to Table
Pupils see from Garden to Table
The Garden to Table trust believes every child in New Zealand needs to have the skills to grow, cook and enjoy fresh fruit and vegetables. Charmian Smith learns how they are doing it.
How diets work (or don't work)
How diets work (or don't work)
Paleo, keto, Atkins, fasting - these are just some of the many trendy weight-loss diets at present. Charmian Smith talks to nutritionist Rachel Brown about how they work and the rebound effect.
Revolutionising food wrapping
Revolutionising food wrapping
Mention food packaging and some people's hackles rise over unnecessary layers of plastic or other wrappings.
Avoiding foodborne illness
Avoiding foodborne illness
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.
Being food literate important in today's world
Being food literate important in today's world
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.