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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.
Studying the benefits
An ambitious new study looks at nutrient-dense food production in New Zealand. Many growers and their customers believe biodynamic and organically-grown food has specific health benefits. Kete Ora Trust is undertaking research here in Aotearoa New Zealand that compares the nutrient density of food produced...
Summer is here! Berry crops and other organic garden tips
Summer is such a waiting and watching period. All the hard work of spring is about to come to fruition – if we protect and nurture our precious plants and their ground crew. Diana Noonan shares her experience of growing food organically and reminds us, as we tinker in the garden, to enjoy the riot of colour all around and to marvel at how the earth, the essence of life, really can bring forth food in abundance.
Members-only Articles
The history of GE in New Zealand
Bonnie Flaws investigates New Zealand's ongoing debate on the regulation of genetic modification
Matariki: a new year commences
As Puanga and the Matariki star cluster reappear in our midwinter sky, heralding the start of a new year in Aotearoa, we talk to a healer, a politician, a biodynamic farmer and two organic growers about what Matariki means to them and how they’re choosing to celebrate it.
Pouwera, the circular community garden in Ōrākei
Rob Small takes us on a tour of Ngāti Whātua Ōrākei's productive māra and talks organics, mātauranga Māori and the challenges of pesky pūkeko
Talking food and wahine with Sophie Merkens
What do you do when your passions are photography, food and the environment? If you’re Sophie Merkens you quit your job, buy a van and set off on a road trip around Aotearoa to interview and photograph 35 inspiring wāhine growers and gatherers. Then you turn it into a beautiful book.
Banana blossom, leek and kūmara crustless pie
Here is my finger-licking, creamy crustless pie, which also features caramelised leek, fresh rosemary, light spices and chunks of sweet kūmara, all immersed in a rich sunflower, miso sauce and finished with a layer of the parmesan-like cheesy rosemary crumble. Do not put this gloriously cosy winter’s pie in the too-hard basket, it truly is very simple to put together and so delicious.
Autumn gardening
As autumn rolls on into winter, it’s so easy rest on our laurels and leave the edible beds and orchard to their own devices. But I find that activity now, brings the reward of fresh produce right through the coldest months, and healthy food-bearing trees in spring.
Horopito: how to use our hottest native herb
Herbalist Sara Mertens celebrates our hottest native herb and peppers us with ideas on how to use it in the kitchen and medicine cabinet.
Where do regen and organics stand on soil?
Diverging focuses on soil health and chemical inputs is illuminating a gap between regenerative and organic practices. But adherents say it’s an opportunity to come together and find a way forward, says Desmond Finlay.
Cider house rules with CoralTree Organics
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.
Pricing up organics
When it comes to groceries, many of us want to shop organic, but can’t afford the higher price tag. So why is organic food more expensive, and when you add up environmental and health factors, does it really cost us more? We investigate the economics and ethics of eating organic and shares tips on how to get more of it into your weekly shop.
Meet the locals: Donna Evans of Commonsense Organics
Donna Evans is the store manager at organic grocer Commonsense’s newest store in Milford. We talked shop with her.
To GE or not to GE: Organic growers consider Pfizer
Organic NZ asked four organic growers to share their stories of how they navigated ethical considerations regarding the Pfizer vaccine.
Remix Plastics spins material right round
Anthea Madill is the owner of Remix Plastic, which sells jewellery and other products made from plastic waste as part of her kaupapa to educate people about sustainability. We talked to her about this mahi, and why we need to think beyond recycling as the main solution.
Autumnal munching recipes from Flip Grater
Edible activism meets ethical hedonism in Flip Grater’s new cookbook, which is packed with favourite recipes from Grater Goods, her vegan deli in Christchurch.
Honey Turmeric Carrots with TranzAlpine Honey
Subscribe to Organic NZ and enjoy a free jar of organic honey.
Investigating Aotearoa’s e-waste footprint
Electronic waste is the world’s fastest growing waste stream, and in Aotearoa most of it ends up in landfill where it can leach toxins into soil and waterways. The good news is that we are taking steps to reduce
our e-waste footprint. Bonnie Flaws investigates.
Meet the locals: gorse-munching goats
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.
Cultivating a climate of change with the Earthworkers Programme
Sarah Smuts-Kennedy, the powerhouse behind urban-farming programme For the Love of Bees, talks about Earthworkers – a new course nurturing photosynthesis and microbe farmers.
Everything you need to know about natural bedding
On the hunt for a peaceful night’s kip, Theresa Sjöquist visits four natural bed manufacturers and discovers the secrets behind a healthful slumber.
Keep your garden growing
In the cooler months it’s tempting to wind down the edible beds, but try sowing and growing all over again for months of bountiful harvest at a time when store-bought veges command a premium price.