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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.
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.
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.
On the hunt for a peaceful night’s kip, Theresa Sjöquist visits four natural bed manufacturers and discovers the secrets behind a healthful slumber.
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.
As we head into the cooler months, there couldn’t be a clearer warning of what can happen if we neglect our autumn māra tasks. So, while it’s tempting to wind down the edible beds at the end of summer, try sowing and growing all over again for months of bountiful harvest at a time when store-bought veges are commanding a premium price.
Maanu Paul feels two responsibilities keenly and they are intertwined: to provide food for his whānau, and to do it with the utmost respect for Papatūānuku, Mother Earth.
On a stretch of coastline at Kēkerengū, midway between Kaikōura and Blenheim, a field of medicinal plants is growing in the sunshine and sea breezes. This is no small garden. It spans 10 ha, making it the largest medicinal cannabis plantation in New Zealand. And unlike any other cannabis farm in New Zealand, this one is fully certified organic.
Summer gardening tips and tasks, by Diana Noonan The content below is available with a print or online reader subscription The following content is accessible for members only, please sign in.
On the fertile soils of South Canterbury, near the foothills of the Southern Alps, sits ViBERi, the award-winning organic blackcurrant operation of Tony and Afsaneh Howey. Jeff Smith pays a visit.
A delicious cheesecake recipe using blackcurrants from ViBERi, the award-winning organic blackcurrant company.