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Food for thought

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Food & WineSeptember 26

Books to inspire, admire... and cook from too

Charmian Smith has collected more than 1000 cookbooks - the result of an insatiable interest in food, its origins and what and how different cultures cook and eat.
Books to inspire, admire... and cook from too
Books to inspire, admire... and cook from too
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Food & WineMay 30

An ancient bread rises

Artisan breads such as sourdough are becoming increasingly popular but what makes them different to a basic supermarket loaf? Charmian Smith talks to two of Dunedin’s artisan bakers.
An ancient bread rises
An ancient bread rises
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Food & WineApril 25

Resilience major aspiration of local food network

Developing local food security might seem easy - grow more food, encourage market gardeners, revive backyard veggie gardens and establish more community gardens - but there’s actually a lot more to it than that, Kate Vercoe says.
Resilience major aspiration of local food network
Resilience major aspiration of local food network
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Food & WineDecember 6

NZ stuck with high food transportation emissions

Charmian Smith looks at surprising new figures of food miles and greenhouse gas emissions of the food we eat.
NZ stuck with high food transportation emissions
NZ stuck with high food transportation emissions
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Food & WineNovember 15

The conversations we need to have about reaching a zero-emissions diet

Following the Ministry of Health’s dietary guidelines not only makes for a healthier lifestyle but also a healthier environment.
The conversations we need to have about reaching a zero-emissions diet
The conversations we need to have about reaching a zero-emissions diet
Food & WineAugust 16

People power can reduce microplastics, prof says

Plastic wrapping is around almost everything we buy, especially food.
People power can reduce microplastics, prof says
People power can reduce microplastics, prof says
Food & WineJuly 26

Who thought plastic would be such a problem?

Plastic, one of the most useful and convenient materials we use, is coming back to haunt us.
Who thought plastic would be such a problem?
Who thought plastic would be such a problem?
Food & WineJune 14

When it comes to fish, you are what you eat

It’s well known that eating fish is good for your health.  Dr Anne Williams of the University of Otago tells Charmian Smith about the pros - and some of the cons - of eating fish.
When it comes to fish, you are what you eat
When it comes to fish, you are what you eat
Food & WineMay 24

Produce problem-solving idea blooms into business

Food boxes or meal kits delivered to your place each week are not only a convenient way to save time planning and shopping but also to eat healthily.
Produce problem-solving idea blooms into business
Produce problem-solving idea blooms into business
Food & WineApril 19

What kind of place is being carved out for fake meat?

Changing our diet isn't not always easy and innovative companies aim to enable meat-lovers to continue eating products that look and taste like meat but are actually made from plants.
What kind of place is being carved out for fake meat?
What kind of place is being carved out for fake meat?
Food & WineMarch 22

Growing, selling local produce better all round

The growing trend of eating locally produced food helps not only the local economy, but also the planet, our health and even food security and resilience.
Growing, selling local produce better all round
Growing, selling local produce better all round
Food & WineFebruary 22

Coasting through whitebait territory

"Travelling up the West Coast over the holiday period," Charmian Smith writes, "I couldn’t help noticing how many places advertised whitebait."
Coasting through whitebait territory
Coasting through whitebait territory
Food & WineFebruary 22

Coasting through whitebait territory

Whitebait is famous out West - but it’s also caught in many other places around the coast, writes Charmian Smith.
Coasting through whitebait territory
Coasting through whitebait territory
Food & WineJanuary 18

Intact whole grains may be better than ground

Most people know that whole grains are better for you than refined grains such as white bread or white rice, but how whole grains are processed - whether the grains are intact or milled into flour - can also make a difference.
Intact whole grains may be better than ground
Intact whole grains may be better than ground
Food & WineDecember 21

Study delivering heart-healthy diets to the front door

Many of us know that a healthy diet includes lots of high-fibre foods such as vegetables, fruit, whole grains and legumes and healthy non-saturated fats. But sometimes people say it’s too expensive or too difficult to eat.
Study delivering heart-healthy diets to the front door
Study delivering heart-healthy diets to the front door
Food & WineNovember 16

Much still to learn about gut microbes

It may come as a surprise that each of us is a multitude.
Much still to learn about gut microbes
Much still to learn about gut microbes
Food & WineOctober 19

Bad butter experience highlights packaging problem

Landfills are full and people don’t want new ones near them, but we continue to buy and throw out stuff, writes Charmian Smith.
Bad butter experience highlights packaging problem
Bad butter experience highlights packaging problem
Food & WineSeptember 7

Sugar is evil: science trumped but advice spot on

When Prof Jim Mann was a young man, his father, a GP, was obsessed about people eating too much sugar.
Sugar is evil: science trumped but advice spot on
Sugar is evil: science trumped but advice spot on
Food & WineAugust 24

Singing the blues

Developing a blue cheese can be a complicated process involving science, experimentation and tasting. Charmian Smith talks to Simon Berry and Chris Moran of Whitestone Cheese.
Singing the blues
Singing the blues
Food & WineJune 1

Acquiring full range of proteins easy with plant foods

A while ago, I was talking to a former home economics teacher who said she was frustrated by all the emphasis on plant-based diets which are increasingly popular as we realise how raising livestock and eating meat contributes to climate change.
Acquiring full range of proteins easy with plant foods
Acquiring full range of proteins easy with plant foods
Food & WineApril 20

Taking tea, New Zealand-style

Tea growing is associated with hot climates and high altitudes in places like China, India, and other Asian, South American and African countries.
Taking tea, New Zealand-style
Taking tea, New Zealand-style
Food & WineMarch 23

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.
Moving feast: life on the road a foodie’s paradise
Moving feast: life on the road a foodie’s paradise
Food & WineFebruary 16

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.
Kaicycle urban farm more than just sustainable farming
Kaicycle urban farm more than just sustainable farming
Home & GardenJanuary 19

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".
Unearthing a good compost
Unearthing a good compost
Food & WineDecember 15

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.
Fungi and mould can be toxic, beneficial or just a nuisance
Fungi and mould can be toxic, beneficial or just a nuisance