Louise Perzigian visits a luxury hut in Nelson with a low-impact price tag and a heating system powered by a giant pile of mulch.
Philippa Jamieson visits an organic sheep and beef farm where crop rotation, diverse pasture species and natural fertilisers contribute to the production of a premium product that prioritises soil and climate.
Bridgit Gibellini lives in Nelson and owns herb and vege seedling company Weathersfield Organics.
Organic NZ asked four organic growers to share their stories of how they navigated ethical considerations regarding the Pfizer vaccine.
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.
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.
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.
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.
Herbalist Sara Mertens celebrates our hottest native herb and peppers us with ideas on how to use it in the kitchen and medicine cabinet.
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.
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.
Donna Evans is the store manager at organic grocer Commonsense’s newest store in Milford. We talked shop with her.