Over four decades, thousands, if not hundreds of thousands, of voluntary hours have been committed to establishing a solid foundation for organics in New Zealand. Brendan Hoare recounts the journey, the challenges, and the lessons learnt in the creation of the Organic Product and Production Act 2023.
Kev Dowman tells Paula Sharp why we should be producing biochar on a commercial scale. He says it is an investment for our future, specifically the future of New Zealand’s land quality and how we can contain carbon.
A philosophy that transcends all cultures, religions, or science has been practised in Aotearoa for nearly a century. It’s a holistic, ecological, and ethical approach to farming, gardening, food, and nutrition that is gaining recognition worldwide.
Practitioners are convinced biodynamics is the way of the future – and are financing the research to prove it.
Winter reserves and preserves are still holding up for many, but Diana Noonan says if we are to eat through the lean months of spring and into summer, now is the time to prepare
It looks like a fruit from another world, brown and knobbly and forked like a twig. The Chinese have long known of its restorative power on the liver and used it as an antidote for alcohol. But best of all it belies its looks and tastes just like it sounds – sweet and tasty with the slightly chewy consistency of a raisin.
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