Recycling companies close the loop
Diana Noonan investigates the work of three recycling companies saving us from ourselves.
Hydroponics: can it count as organic?
Ahead of the government passing the Organic Products Bill, the Soil & Health Association’s general manager Pete Huggins talks dirt and water with horticulturists.
The farm-to-kitchen model bringing food sovereignty to India
Food sovereignty is an important issue in a world of increasing centralisation, and in our documentary ‘The Worm is Turning’ it’s one of many subjects we address.
Humus is dead, long live maom!
Compost and manure certainly contribute to soil health, says Charles Merfield, but new research shows that root exudates from living plants are the true drivers of soil health – and that plant diversity is everything.
Redefining weeds for the post-herbicide era
If non-chemical weeding is the only way forward, how do we manage troublesome weeds, and what exactly is a weed anyway, asks Charles Merfield.
Untame your herb garden
Enough with the spick and span, says Sara Mertens. Instead, go a little bit wild and take advantage of the smorgasbord of nutrition our gardens have to offer, especially from those plants with reputations for being weeds.
The wellbeing of food in Aotearoa
We produce enough food in New Zealand to feed 40 million people, yet one in five Kiwi kids live in households that experience food insecurity. Gareth Hughes talks about his new role as lead of the Wellbeing Economy Alliance Aotearoa.
Rethinking glyphosate
Last year the Environmental Protection Authority called for information on the popular weed killer glyphosate, but are they dithering to avoid a risk assessment? Bonnie Flaws investigates.
Visiting Motueka’s Toad Hall café
Louise Perzigian visits a Motueka food business that serves up freshly grown organic produce grown on the same plot of land.
Spring gardening: kai waste, seedlings, and other tips
Nothing announces the start of spring more than the bright yellow blossom of te kōwhai! Kōwhai blooms also signal the beginning of some seriously hard mahi in the māra as we strive to give our seeds and seedlings the best, and earliest possible, start in life.
How to make kimchi
Not only is kimchi delicious but it’s a probiotic that is great for gut health. Theresa Sjoquist talks to two kimchi makers to find out the secrets of this moreish crunchy pickle.
Meet the locals: Vagabond Vege
Vagabond Vege is a market garden in Te Hūpēnui/Greytown, started by four friends, Lise, Elle, Sheldon, and Saskia.