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Fat Hen & Cashew Cheese Tart
A commonly foraged vegetable throughout the world, fat hen is a good source of protein, fibre, calcium, magnesium, potassium, vitamin C, vitamin A and trace elements, making this vegan tart — which uses both the seeds and leaves of the plant — highly nutritious.
Leek and Potato Stew
A simple, flavour-packed stew utilising spring veg and pantry staples – serves four. Recipe and photos by Tess Lenart
Sliding into Spring
What does a ‘sliding scale’ price mean? I have been aware of this concept for years and had wanted to implement it in our business for several years as well, but had lacked the tech knowhow to create multiple prices for the same product until this winter. By Setha Davenport.
Members-only Articles
Life Underground – A Guide To Aotearoa’s Soil Food Web
Without the diverse organisms within our soil there would be no land- dwelling life on Earth. Duncan Smith describes the creatures and critters that underpin our plants, and ultimately, ourselves.
The Significance Of Degrees
The single biggest influence on an organic garden is temperature. As Dr Charles Merfield explains, a comparatively minuscule variation can have dramatic consequences.
Keep your garden growing
Though growth will slow as the cold sets in, Diana Noonan gives ideas on how
to keep your garden producing to offset the cost of living. While doing that, she
advises that we must also look to the future and prepare for the coming spring.
Critical Thinking on Gene Technology Regulation
Layers of manipulation and obfuscation are being used to package deregulation of gene technologies as a net positive. Bonnie Flaws outlines how, and why one of New Zealand’s leading biological science professors considers regulation the best tool we have to prevent risk.
The rise, reasoning, and role of Soil & Health Association of NZ
Historian and Soil & Health NZ councillor, Matt Morris, chronicles the
genesis of Soil & Health Association of NZ Inc., and the impact we have
made on organics in New Zealand.
ANNOUNCEMENT: OrganicNZ has ceased publication
Kia ora koutou!
Like many other businesses, and particularly…
Cooking with oil – which one is good for you?
Trans or saturated, polyunsaturated, or monosaturated? What’s the difference between cold-pressed and virgin, light and refined? Paula Sharp smooths out the choices of what is best for our bodies in terms of oils and fats.
To GE or not to GE?
We are at a critical point in decision-making about releasing genetically engineered organisms into New Zealand's environment. Philippa Jamieson outlines some of the potential risks and benefits of our options in a comprehensive flowchart.
Live2Give: Focusing on foundations, making good ethics a viable business
Two Manawatū couples with a big vision made hard choices, distilling their operation down to its essence. Rachel Rose talks to the owners of Live2Give about how their business has grown, diversified, adapted, and prioritised, all the while keeping the culture of doing it for good.
Support your liver and DETOX
Whether it was a summer of excess or just daily life, Laura Hett advises how you can support your liver to eradicate toxins from your body.
Japanese wineberry: where and how to grow
Japanese Wineberry thrives in forest margins and produces tasty morsels of delicious flavour. Anna-Marie Barnes introduces a hardy bramble suitable for those who like plants that look after themselves.
Underground interactions: how roots communicate
They may be out of sight, but Dr Charles Merfield tells us what science is beginning to understand about the complexity of root interactions.
The battle for the future of food
Jon Carapiet outlines why the push for automatic acceptance of unproven technologies that have the potential to irreversibly contaminate our food and environment (aka GE) is the wrong direction.
Preparing for winter: organic gardening tips and tasks for autumn
Autumn is traditionally viewed as a time for winding down the food garden, but it doesn’t need to be that way. With a cost-of-living crisis on our doorstep, Diana Noonan gives practical advice on adopting a waste-free approach to harvesting and preparing a garden that will provide fresh produce throughout the chilliest (and priciest) periods of the year.
Hydration: more than water
We have all heard we should drink water, but Laura Hett dives into the intricacies of cell hydration that can keep us looking, and feeling, young and healthy.
The benefits of Vitamin Sea
As we chase modern life, do we forget the powerful and potent benefits of nature? Simply going to the beach can have profound effects. Zara Adcock explains how the surf, sand, and sun affects our spiritual, mental, and physical health.
Blooms for change with Rebecka Bjelfvenstam Keeling
Rebecka Bjelfvenstam Keeling is not just a grower and a champion of local seasonal flowers; she is also an educator with a strong commitment to cultivating a greener tomorrow
‘Tis the season of bounty: summer gardening tips
School holidays, trips to the beach, and a house full of visitors – all great fun – but not so helpful when it comes to finding time for a garden in full swing. Diana Noonan shares labour-saving techniques so you can keep on top of the garden chores while enjoying the summer and the culinary delights it produces.
So let’s talk about GE
Pro-GE lobbyists are saying we need to have a ‘mature’ conversation about genetic engineering. Originally they claimed it would solve world hunger, now they are claiming it will mitigate climate change. Philippa Jamieson logically and ‘maturely’ refutes their greenwashing.
Dispersing the myths of methane
Are burping cows really to blame for global warming? Dee Pignéguy delves into the source and cycle of methane to reveal that it is not so simplistic – and there are other culprits that should concern us more.