Landfills are full and people don’t want new ones near them, but we continue to buy and throw out stuff, writes Charmian Smith.
Food for thought
When Prof Jim Mann was a young man, his father, a GP, was obsessed about people eating too much sugar.
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.
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.
Tea growing is associated with hot climates and high altitudes in places like China, India, and other Asian, South American and African countries.
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.
Tucked away behind Wellington Hospital in Newtown is a section flush with growing vegetables and compost boxes arranged around the edges.
Michelle Cox, an organic and permaculture educator who leads composting and healthy soil workshops for the DCC, describes compost as "gold".
Mould on your cheese may not always be bad. Charmian Smith finds out what's OK and what's not.
Poverty and food insecurity often go hand in hand with obesity, a result of people eating food high in calories but low in nutrients, according to Massey University School of Health Sciences senior...
Covid has made us think about our food security. Even the suggestion, later rejected, that the recent cluster in Auckland could have been the result of contamination on imported food packaging made...
An urban farm sounds like a contradiction in terms but actually it may well be a way of the future, a new economic, ecological and social sector.
Increasingly we want to know where our food has come from and how it was made. Many of us feel that "Made in NZ from local and imported ingredients" is not enough, although often it’s all the information we get on packets.
Now we’ve emerged from more rigorous levels of lockdown, the Otago Farmers Market is back in business, although in its leaner winter mode.
Charmian Smith talks to Assoc Prof Miranda Mirosa of the University of Otago’s department of food science about the rapidly growing vegan trend.
How many times do you find you can’t finish what’s on your plate when you are eating out?
Charmian Smith talks to Prof Rachael Taylor about her research into children, sleep and the risk of obesity.
Carbohydrates have had a bad press recently. However, we shouldn’t be afraid of carbs, Dr Bernard Venn tells Charmian Smith.
Generally speaking, ultra-processed foods are high energy and lower in nutrients. They are cheap and tasty and easy.
Many people are aiming to reduce their meat and dairy intake as we realise their harmful environmental and health effects, writes Charmian Smith.