Local food, local money
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Local food, local money

Sharon Stevens looks at the connection between local, regenerative food production and homegrown currencies such as her local ‘Loaves’. From local markets to direct farmer-to-consumer relationships, regenerative agriculture is bonded with place-based economies. To support local food and other relocalisation initiatives, many communities have turned to homegrown currencies. In the rural Pohangina Valley and in…

Expect a miracle
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Expect a miracle

Published in Organic NZ May/June 2018 – 1.5.18, Health & Food Section Tremane Barr shares his experiences of surviving pancreatic cancer. “Sorry, but the cancer has spread from the main 12 cm neuroendocrine tumour in the pancreas to throughout your liver and there is nothing we can do. We expect you probably have around 3–6…

Farmacology
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Farmacology

Farmacology May 1st for the May June 2018 Issue By Stephanie Lambert Mark Christensen believes wholeheartedly in the power of heritage food crops to produce health – for the plants themselves, the soil they grow in and the people who eat them. It’s not simply nostalgia. He’s convinced that food-growing for profit has produced nutritionally…

Living the change
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Living the change

A new film shines the spotlight on our organic and sustainable heroes. Philippa Jamieson finds out more. Climate change… la la la la la. Environmental destruction – I know, it’s terrible! Social breakdown, economic collapse, help, what do we do? Living the Change is a documentary that features courageous Kiwis with practical solutions to these…

How to grow olives
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How to grow olives

By Denise Cox  First published in Organic NZ May/June 2017   Olives (Olea europea) are evergreen trees native to Northern Africa. Cultivated since prehistoric times, olives are integral to the culture, diet and economies of the Mediterranean basin. Spain produces 45% of the world’s crop. Trees dating from biblical times still grow in the Garden of Gethsemane in Jerusalem. …

The sci-fi world of  targeted GE

The sci-fi world of targeted GE

Dr Heli Matilainen explores the lightning-fast development of targeted genome engineering. We have rapidly entered the era of ‘next generation’ genetic engineering (GE). The revolution in this field is largely due to the development and introduction of targeted genome engineering/modification/editing techniques. These new techniques have been widely adopted in all relevant scientific areas at a…

The millers’ tale: NZ BioGrains’ story
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The millers’ tale: NZ BioGrains’ story

Harry and Mary Lowe live and work in Ashburton and are stalwarts of the organic industry. They became involved with organics in the 1980s, established New Zealand BioGrains, a company that is still going strong, and are a fount of knowledge about the industry in general. Sandie Finnie takes a looks at their business. New…

Raw cows’s milk for our baby grandson
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Raw cows’s milk for our baby grandson

 Ethan aged eight months with two sources of nutrition: mum Carla, and Buttercup the cow. Photo: Janette Perrett Organic NZ Magazine: July/August 2016  Author:  Janette Perrett In the early days of the Soil & Health Association, consuming raw cow’s milk was hardly mentioned and didn’t make headlines like it does today, 75 years later. During that…

Savings pools
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Savings pools

Organic NZ Magazine: March/April 2016 Section: Features Author: Frith Chamberlain Frith Chamberlain outlines a system that uses money in a fair and reciprocal way. In November 2015 I had the pleasure of attending New Zealand’s first national ‘savings pool’ hui. This was held in beautiful Opotiki and hosted by the wonderfully talented team at the Awhi Tautoko Trust…

Local food and seed in Aotearoa NZ
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Local food and seed in Aotearoa NZ

Organic NZ Magazine: March/April 2016 Section: Features Author: Rebecca Reider and Robina McCurdy In 2012 and 2013, a team of New Zealand permaculture educators hit the road for an ambitious teaching and filming tour: the Localising Food Project. They found a bounty of creative organising across Aotearoa, and captured the stories of 250 different local food initiatives…

Is your food being zapped? An update on food irradiation
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Is your food being zapped? An update on food irradiation

Organic NZ Magazine: March/April 2016 Section:  Health & food Author: Alison White In New Zealand and Australia, herbs, spices, herbal teas, tomatoes, capsicums and a range of tropical fruit are currently allowed to be irradiated. Probably this year we in New Zealand will have an even wider range of fresh fruit and vegetables irradiated, imported from…