The joys of sauerkraut

posted in: Food, Magazine Articles | 0

The principle is simple. You cut and salt fresh cabbage so the juices weep out of it, then allow natural yeasts to ferment it in its own brine. This turns the sugars into lactic acid by anaerobic (airless) fermentation. Gradually … Read More

Whenua Warrior

Whenua Warrior Moko Morris talks with Kelly Francis, a Kai Oranga graduate and the catalyst for over 250 food gardens that have been planted since last spring. Motivated by attending a Kai Oranga course at Papatuānuku Marae, Kelly Francis (Ngāti … Read More

Good to Go!

posted in: Food, Safe Food | 0

This beautiful poster appears in the Nov/Dec 2016 issue (Vo. 75, No. 6). It’s illustrated by Rosa-May Rutherford, with words by Christine Dann and was conceived by acting editor Rachel Rose. It’s free to download; if you like it, please … Read More

Local food and seed in Aotearoa NZ

posted in: Food, Magazine Articles | 0

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 … Read More

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