Rebecca Reider visits a family-owned apple cider vinegar company on the Kāpiti Coast that has been perfecting the art of fermenting for more than 25 years. The secret? Letting nature do her thing. 

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In the first of our new series that gives us snapshots of people treading lightly, we visit a lifestyle block in Upper Hutt where a herd of goats has made tasty work of troublesome weeds.

On the hunt for a peaceful night’s kip, Theresa Sjöquist visits four natural bed manufacturers and discovers the secrets behind a healthful slumber. 

On a stretch of coastline at Kēkerengū, midway between Kaikōura and Blenheim, a field of medicinal plants is growing in the sunshine and sea breezes. This is no small garden. It spans 10 ha, making it the largest medicinal cannabis plantation in New Zealand. And unlike any other cannabis farm in New Zealand, this one is fully certified organic. 

A Christchurch community workshop is empowering people to learn traditional crafts using local materials, which is good for people and the planet, as Anne Gastinger discovers.

Willowmere Organics is a new twist on a traditional organic farming operation, as Mary Ralston finds out. Extensive use of cover crops and compost, microbiological inputs and finely tuned fertiliser applications ensure high value vegetable, grain and leaf crops.

A delicious cheesecake recipe using blackcurrants from ViBERi, the award-winning organic blackcurrant company.