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I found the Matariki holiday was a perfect time to take a walk around the garden and think about what worked well in the past year, and what needs to happen in the new year. It was also a good time to find new recipes for the autumn-harvested crops now in storage, such as pumpkin and kūmara, and for the ones still safe in the ground, such as carrots, beetroots and parsnips – see the recipe for kūmara and white bean soup here.
How to make the garden more productive?
As I took my midwinter garden stroll, I had two main considerations on my mind. The first was ‘How can I make this garden more productive?’ This involves practical considerations of how to improve the soil, remove and/or suppress weeds, increase access to sunlight by removing or pruning trees which create too much shade, making sure new beds can be watered easily, and so on.
It also involves thinking ahead to what needs to be planted when spring comes, from the hardy seeds of peas, beans and new potatoes, which can be planted in late August or early September, through to the second sowing of sweet corn seeds in early November. This planning involves remembering what was planted where in the last season, so as to rotate the crops and not overwork the soil. Taking photos or drawing plans could help with this.
Once the vege planning is sorted, and the list of seeds to restock before spring is made, how about more fruit production? Is there room (or the need) for another fruit tree or two, and if so – what kind? I used to be snobby about dwarf fruit trees, but after harvesting around 25 peaches from one tiny tree in its first season here I am now a fan. They are much easier to grow – and protect from avian and mammalian munchers.
How to make the garden more beautiful?
My second consideration is ‘How can I make this garden more beautiful?’ I include the vege garden in this, as flowering plants are great at attracting bees and other beneficial insects, and once sown some of them will keep returning – I now have to pull out and compost borage, calendula and purple flowering ornamental carrots which spread too far.
But mostly I look at the play of light and colour, form and texture, scent and sound, mystery and reveal that is fundamental to the sort of woodland-style garden that I enjoy most – a garden for all the senses, not just sight. I am lucky to be able to indulge myself with such a garden, but even if a garden is restricted to pots and raised beds in a courtyard, it can be a place of floral and productive beauty in summer with a little forward thinking in winter.
Single camellias which flower in midwinter make the garden more beautiful, and provide welcome food for bellbirds – korimako. Photo: Christine Dann.
Christine Dann has been gardening organically for 50+ years, and is the author of four books on gardening and/or food, and numerous articles on aspects of gardening.
This seasonal soup serves 6, is quick and easy to make, and very nourishing fare on a cold winter’s day. All the ingredients are easily sourced from an organic shop near you. Words and picture by Christine Dann.
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Ingredients
1 onion, finely sliced
1–2 cloves garlic, finely chopped
small piece fresh ginger, very finely chopped
1 Tbsp oil
4–5 medium sized kumara, peeled and cut into small cubes
1 tsp mild curry powder
1 tsp powdered vegetable stock, dissolved in 1 litre hot water
1 400 g can white beans, drained (cannellini or butter beans)
salt and pepper, to taste
to garnish – plain yoghurt or coconut cream, paprika, fresh coriander or parsley
Method
Sauté the onion, garlic and ginger gently in the oil, until the onion is soft but not coloured.
Add the curry powder and cook gently, stirring, for one minute.
Roll the cubed kūmara in the onion mix. Add the stock, and season to taste.
Simmer until the kūmara is soft – around 15 minutes. Add the beans, and heat gently.
Mash the soup with a potato masher to crush the kūmara and beans (or purée with a stick blender); thin with water if necessary; adjust the seasonings to taste.
Garnish the bowls of soup with a swirl of yoghurt or coconut cream, a sprinkle of paprika, and/or chopped coriander or parsley leaves.
Christine Dann has been gardening organically for 50+ years, and is the author of four books on gardening and/or food, and numerous articles on aspects of gardening.
https://organicnz.org.nz/wp-content/uploads/sites/2/2024/08/kumera-white-bean-soup.jpg9641500Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2024-07-25 20:47:002024-08-16 22:33:59Kūmara and white bean soup
Ultra-processed foods are all about shelf life rather than human life, writes Dee Pignéguy.
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There is a new system of industrial food manufacturing that produces edible substances that are not food, but rather food products containing novel, synthetic molecules never found in nature. These ever-increasing laboratory-engineered chemistry experiments are designed to simulate food.
Any substance that cells and tissues cannot assimilate from the bloodstream to be transformed into materials that the body can utilise is not a nutrient. If it cannot be metabolised it is a poison, or at best a completely unnecessary filler.
The soy industry is one of the main feeders to ultra-processed foods. The logic of ultra-processed food is you take commodity crops, such as corn, rice, soy, wheat, a small number of animals, pigs, cows, and chickens, and you reduce those commodity crops to almost molecular components. Then you get things like soy protein isolate, modified starches, high fructose corn syrup.
Fake food made by robots
Production has become almost entirely automated, with computer-controlled robots cutting vegetables, grinding meat, mixing batter, extruding dough, and wrapping the final product.
Many additives are required so food can withstand the process of this robotic mauling, before the basic molecular constituents are re-assembled into food-like shapes and textures with a nearly infinite shelf life, heavily salted, sweetened, coloured, and flavoured.
Petrochemicals in our food
In the United States, around 10,000 different food additives, and many of the chemicals used to create these additives, are derived from petrochemicals and are inherently toxic. There are humectants, foaming agents, anti-foaming agents, bulking agents, emulsifiers, stabilisers, non-nutritive sweeteners, modified starches, guar gums, xanthan gum, flavour enhancers, acidity regulators, preservatives, antioxidants, carbonating agents, gelling agents, glazing agents, chelating agents, bleaching agents, leavening agents – all of which serve slightly different functions. Emulsifiers are nearly universal in ultra-processed foods.
The method of construction means the ultra-processed foods (UPFs)s are generally soft. Industrially modified plant components and mechanically recovered meats are pulverised, ground, milled and extruded until all the fibrous textures of sinew, tendon, cellulose, and lignin are destroyed and can now be reassembled into any soft, dry shape, almost pre-chewed but calorie dense and easily digested. This dryness stops microbes from growing and decomposing ultra-processed food, which is one of the keys to long shelf-life.
Drivers of disease
What if diseases do not exist? What if they are really expressions of an underlying disruption to the body’s normal function that manifests a variety of different systems?
Trans-national corporations continue to shape food systems on all levels, expanding the UPF industry at the expense of traditional foodways. UPFs are the fastest-growing segment of the global food supply and a major driver of increasing diet-related, non-communicable, and stress-related diseases worldwide. UPFs can cause cellular stress, damage the delicate mucosal linings, cause intestinal inflammation, and reduce immune response to bacteria.
The guts of the issue
For every one of your cells there are by some estimates 100 other organisms living as part of you. The largest number of organisms is in the gut, at the end of the small intestine (where food is digested) and throughout the large intestine or colon where water is absorbed and fibre is fermented. Human colons have among the highest densities and greatest diversity of bacteria of any environment on earth. These gut microbes form our digestive engine. Caring for this unique community that makes up our body is linked to good health, especially eating a good diet.
When the gut lining is damaged by fake food the microbiome changes which can result in the destruction of the local culture and ecosystem—called dysbiosis.
Healthy and whole
Whole and minimally processed foods, especially organic foods, are associated with a positive ecology of friendly bacteria in our intestines, such as fibre-fermenting lactic acid bacteria.
This healthy ecological system is damaged when ultra-processed food damages the gut lining and changes the microbiome. Healthy bacteria are overtaken by unfriendly bacteria, resulting in low-grade systemic inflammation, which becomes chronic inflammation of the gastrointestinal tract over time, causing the body to produce chemicals that wreak havoc on our organs and arteries.
Who bears the burden?
Excessive and unnecessary inflammation accelerates heart disease. You don’t just wake up one day and have cancer or heart disease; it’s a process not an event. There is a limit to the ability of the human body to function properly under a constant barrage of toxic substances.
We are now living in a world where one in three children by the age of eleven is at risk of diet-related disease. Studies confirm that stress from any source, but especially the chronic stress of poverty, has dramatic impacts on the hormones that regulate appetite, increasing the drive to eat.
Why do activists and civil society groups have to bear the burden of proof to show that adding thousands of entirely synthetic novel molecules to our diet might be harmful? There is no functional regulation of food additives in the USA – or New Zealand – that can ensure food is safe, and the burden of proof is not on the companies to demonstrate long-term safety of the additives that they produce.
UPFs bad for people and planet
Many UPF products contain ingredients from four or five continents – for example palm oil from Asia, cocoa from Africa, soy from South America, wheat from the USA, flavourings from Europe. Many of these ingredients will be shipped more than once—from a farm in South America to a processing plant in Europe, then to a secondary processing and packaging plant in another part of Europe, then to consumers. Imagine if we were using organic farming, we could increase food quality and diversity while reducing the external costs of ill health and climate change.
UPFs harm the environment though production and use of plastic selling billions of products in single-use bottles, sachets, and packets. Creating a world without waste is impossible if companies continue to focus on producing ultra-processed ‘foods’ which drive environmental destruction, carbon emissions and plastic pollution.
Even though young people have a right to grow up in an environment where healthy affordable food is the real option, in New Zealand over two-thirds (69%) of packaged foods were considered ultra-processed, that is ready-to-eat or -drink items based on refined substances, often with added sugar, salt, fat and additives. Before the mid-twentieth century, beyond a few products such as margarine or carbonated soft drinks, ultra-processed foods did not exist.
Motivated by money
Money drives the ever-increasing complexity of each layer of processing which extracts a little extra money from the low-quality, often subsidised crops. Each layer of processing or reformulation increases the range of possible products.
Corporate growth is driven by marketing and advertising, not public health. Supermarkets and corporate shareholders, over which there is little regulation, are dictating what you can buy and driving a new age – commerciogenic malnutrition – malnutrition caused by companies! So, vote with your pocket when shopping – whether at the supermarket, organic shop or farmers’ market.
Healthy cooking habits :
A bit of time, planning, and preparing things in advance can save you time and money later – and improve your health.
Make your own pizzas – everyone can choose their favourite toppings.
Homemade muesli rather than sugary breakfast cereals.
Think ahead and make extras (e.g. muffins, meatballs, sausages etc.) to pack in lunchboxes.
Homemade bread – let it rise overnight and bake in the morning.
Make your own tomato sauce or plum sauce (you control the sugar!)
Pick one day a week to cook up a big batch of something your family likes, and freeze in batches for later use.
To save money, buy in bulk e.g. fill your own containers, or join a food co-op.
Be creative with leftovers!
Grow sprouts on your windowsill to use in sandwiches, salads and as a garnish.
Take kids into the garden to identify and pick salad greens.
Healthy snack suggestions:
Fresh fruit
Carrot sticks, broccoli stalk sticks and hummus
Boiled eggs
Cheese and crackers
Nuts and seeds
Toasted pumpkin and sunflower seeds with a dash of soy sauce
Dried fruit (fresh fruit is better for your teeth)
Homemade scroggin mix
Nori seaweed sheets
Miso soup in a cup
Muffins made with carrot, pumpkin, apple etc
Wholemeal bread sandwiches.
In all her education work Dee Pignéguy weaves together the skill of gardening with the critical link of food and nutrition. Most of today’s chronic diseases are associated with inadequate nutrition.
Her nutrition book Grow Me Well – available via papawai.co.nz – will help you make the leap to healthy eating.
https://organicnz.org.nz/wp-content/uploads/sites/2/2024/06/food-additives.jpg8001200Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2024-06-27 11:35:152024-08-16 11:41:59Shelf life – or human life?
Soil & Health would like to honour and thank the late Hazel Berryman (1922–2023) for her generous bequest. She was a life-long gardener and a member of the Soil & Health Association for decades. Her family has supplied the following tribute.
In Memoriam HazelRachel Berryman 1922–2023
Hazel Berryman was a life-long gardener who believed in two cardinal credos: ‘you are what you eat’ and ‘eat food that goes bad, but eat it before it goes bad’. With these two credos, Hazel lived to the ripe old age of 100.
As a committed gardener, Hazel believed in composting and the importance of healthy soil. In her 20s she was an early member of the Auckland Compost Society [later it became the Soil & Health Association].
From the knowledge gained, Hazel and her late husband David turned the clay of their West Auckland home into a small Garden of Eden, growing copious flowers, fruits and vegetables. At the same time, they transformed the barren landscape through many plantings of native and some exotic trees, creating a refuge for many birds.
Hazel won many awards for her flower arranging at the annual Auckland Floral Shows, and took part in many community tree-planting events, particularly in Auckland’s Grafton Gully and Mount Smart Domain.
The Compost Society magazine, later Soil & Health magazine, and more recently OrganicNZ, always held a prominent position on her reading couch, and it is for that reason that Hazel wished to leave a small legacy to the Soil & Health Association.
https://organicnz.org.nz/wp-content/uploads/sites/2/2024/06/Hazel-Berryman-cropped.webp335456Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2024-06-27 05:04:002024-08-06 13:54:10Tribute to Hazel Berryman
It is prolific, grows just about anywhere with minimal care, and self-seeds for the following season. Anna-Marie Barnes describes an easy-care plant that provides fresh greens all winter long.
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Aptly otherwise known as ‘spring beauty’, Claytonia spp. are a genus of herbaceous flowering plants native to America and Asia. C. perfoliata has become naturalised across Britain, Australia, and New Zealand. Befitting its common names, Indian or miner’s lettuce, it was a valuable, nutritious staple for First Nation peoples and later, the miners of the Californian gold rushes, and likely arrived in New Zealand with the early Chinese gold miners. It is now a sought-after culinary species, with restaurateurs overseas forking out around USD$16.95 for a pound of the fleshy green leaves.
I first came across miner’s lettuce growing wild on the Port Hills, high above Christchurch. Taken by its unusually-shaped leaves, which completely encircle clusters of tiny white flowers when mature, I headed home to do some research and was pleased to find the seed readily available commercially. I’ve grown it ever since, and have spotted it growing along the edge of paths and in shady spots on many other walking tracks around the South Island. I’m always hesitant to harvest from these patches however, especially when the routes are popular with dog-walkers…
Plant family: Montiaceae Also known as: Indian lettuce, blinks, winter purslane, rooreh. Relatives: The genus Claytonia used to be grouped in the Portulaceae, home to another well-known salad-weed-herb, purslane. Native to: The western mountain and coastal regions of north America from southernmost Alaska and central British Columbia south to Mexico.
Miner’s lettuce germinates readily in autumn and crops right throughout winter in sheltered spots, producing well into spring before eventually bolting to seed. It forms cushiony rosettes of rounded spade-shaped leaves, with its stems sometimes taking on a pinkish tint in cooler climates. The tiny white flowers are insect- pollinated. It’s one of those plants that if sown once, you’ll have it forever, as it self-seeds readily. It makes a great groundcover, and being shallow-rooted, has the convenient quality of being super simple to remove if it begins to take over. Planted in the right spot, miner’s lettuce will thrive. In the shady, obviously nutrient-rich corners of a friend’s grandmother’s garden in Nelson, I’ve seen the leaves reach hand-span size.
Where to grow
Miner’s lettuce is a true plant of disturbed ground. It has a fondness for semi-shaded areas and damp soils. It will grow in drier spots but the plants will be smaller-leaved, have a tendency to bolt and/or incline towards bitterness. It is not nutrient-hungry and tolerates lows of down to -15°C. It may crop year-round in some climates.
Maintenance
Once you shallow-sow some tiny, shiny black miner’s
lettuce seed, this plant will literally look after itself. It is
the ultimate easy-care salad species – just sow and walk
away. I’ve grown it in raised beds, removed the spent
plants at the end of winter, re-sown another crop in the
same bed, pulled that out at the end of summer, and
as the autumn rains fall, so does the new crop of self-
seeded miner’s lettuce rise. It makes a great edible, self-
perpetuating winter cover crop – your soil will thank you
for it too.
Harvest
Miner’s lettuce should be ready to harvest from late autumn-early winter. You can pick individual leaves, or uproot entire plants. Remove the roots, give the leaves a quick rinse under the tap and you’re ready to serve. You can store harvested leaves in a plastic bag in the fridge for a few days, but I recommend harvesting and eating miner’s lettuce fresh.
The fleshy, succulent leaves have a pleasant, almost crisp texture and mild flavour, somewhat like a cross between spinach and chickweed. It is best served raw, as it wilts away to nothing when cooked. Great for salads, smoothies, and pesto stirred through pasta. Miner’s lettuce contains useful amounts of vitamins C and A and iron.
Where to source
Miner’s lettuce seed is available for purchase from various retailers – including Kings Seeds. Alternatively, obtain some almost-spent plants from a wild patch or friend’s garden at the end of winter and either collect the seed produced in a paper bag, or deposit the plants directly where you’d like miner’s lettuce to grow next autumn.
Anna-Marie Barnes is the New Zealand Tree Crops Association’s South Island Vice-President. She holds a Bachelor of Science (Primary Production) with a background in agroecology and entomology, and a Graduate Diploma of Teaching and Learning (Secondary). A lifelong gardener, she is a dedicated self-sufficiency enthusiast and endeavours to grow as much of her own produce as possible on a lifestyle block on the West Coast, with three unruly Orpington hens.
One teaspoon of healthy soil may contain more living organisms than all the people on Earth...
Without the diverse organisms within our soil there would be no land- dwelling life on Earth. Duncan Smith describes the creatures and critters that underpin our plants, and ultimately, ourselves.
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Fertile soils teem with life. A study by Swiss scientists in 2023, estimated that soil is likely home to 59 percent of all life, including everything from microbes to mammals, making it the singular most diverse habitat on Earth. There are myriads of species of bacteria, actinomycetes, archaea, algae, fungi, invertebrates, and other organisms in soils. Most are beneficial to our plants – some are harmful pests and diseases, but they are more than outweighed by organisms that are either favourable, or harmless, to plants.
“To be a successful farmer, one must first know the nature of the soil.”
– Xenophon, Oeconomicus, 400 B.C.
Bacteria
Bacteria are tiny single-celled organisms found almost everywhere on Earth; even our bodies are full of them. Soils host multitudes of species; a gram can contain millions to billions of them. Bacteria can reproduce rapidly and thrive in countless diverse soil environments, from deserts to wetlands, tropical rainforests to alpine regions, all playing an essential role in nutrient recycling, organic matter decomposition, and disease suppression. Some bacteria are involved in denitrification, where nitrate is converted back into nitrogen gas. Others, like the Bacillus spp., produce substances toxic to insect pests. One non-photosynthetic group of bacteria, Rhizobium spp., even forms a symbiotic relationship with plants of the pea family (legumes). It lives within nodules on their roots where they take nitrogen from the air, fix it and make it available to legumes as free fertiliser (air contains 78 percent nitrogen). The energy these bacteria require for this process is made available to them by the plant through photosynthesis.
Archaea
Archaea are single-celled microorganisms, once classified as bacteria but later confirmed as a separate group. They are found in soils, oceans, and in our bodies. They are smaller than bacteria and have similar features that contribute to nutrient recycling. Their essential difference is that some can adapt and thrive in extreme environments, whereas bacteria can’t.
For this reason, they may be able to help plants adapt to stresses caused by factors such as heavy metal contamination, high salinity, pressure, and temperatures. Studies have shown that archaea can enhance plant immune responses by triggering induced systemic resistance to pathogenic bacteria.
Fungi
Hidden underground are soil fungi, recognised by their
dense network of filamentous hyphae. These create a
physical structure that binds soil particles together, which
improves soil structure, water retention, and aeration.
When conditions are suitable, hyphae form an above-
ground body (mycelium) which we identify as a mushroom
or toadstool.
Interactions between soil fungi and other
organisms within the soil food web are
dynamic, interconnected, and essential for
any ecosystem’s sustainability.
Vital elements of some soil fungi include the decomposition of organic matter and nutrient recycling, releasing CO2 into the atmosphere. Some can act as biological control agents against pests and disease pathogens.
The mycorrhizal group of fungi form essential symbiotic relationships with plant roots. Nearly 80-90 percent of all land plants depend on these mycorrhizae and could not thrive without them. Likewise, mycorrhizae could not survive without plants.
Mycorrhizae grow in and around the plant’s root system, its vast underground hyphal network extending the plant’s reach. They help plants obtain more nutrients from the soil, including phosphorus, zinc, copper, and magnesium, that they would struggle to get on their own.
In return, the plants provide mycorrhizae the sugars, lipids, and carbon they need to grow their hyphal network. When hyphae die, their carbon is stored in their fungal necromass (dead organic matter, decomposed by soil organisms). It can remain in soils for long periods.
Nematodes
Nematodes are thread-like microscopic roundworms and are among Earth’s most abundant animals. They inhabit multiple environments, including our soils, in the water films that surround soil particles. They interact with other soil microorganisms, such as bacteria and fungi, helping to decompose organic matter, which is critical for the balance, health, and functioning of soil ecosystems.
Some feed on soil fungi, bacteria, and other tiny organisms, and others form mutualistic relationships with plants, assisting them in nutrient uptake. Two soil nematode species, Steinernema and Heterorhabditis spp., are known to be beneficial in controlling a wide range of harmful insect pests.
They carry lethal bacteria, Xenorhabdus spp. and Photorhabdus spp. Susceptible insect prey are killed by the nematode and the bacteria combined. These nematodes are now used commercially as bio-control agents. Some nematodes are harmful to plants, e.g. Meloidogyne spp. (root-knot nematodes),that feed on plant roots.
Arthropods
Arthropods are the largest animal kingdom group, which includes insects, mites, spiders, centipedes, millipedes, lobsters, and crabs In soils, microarthropods, like mites and springtails, are important decomposers.
Some are predators of other soil organisms, including nematodes and small insects. Others feed on dead plant material, fungi, and bacteria, then release nutrients into the soil which become available to plants.
Some microarthropods, especially mites, contribute to plant dispersal by distributing tiny seeds stuck to their bodies. Larger arthropods, like ants, millipedes, and beetles, contribute to the aeration of soils, improving water infiltration and root penetration. They also improve soil fertility by breaking down dead plant material and animal remains, which are vital in nutrient recycling.
Left: A. Microarthropods – Rice Root Aphid (Rhopalosiphum rufiabdominale), B. Arthropods – Wireworm, the larval stage of Click Beetles (Conoderus exsul), C. Microarthropods – Springtails (Collembola spp.), D. Arthropods – Millipede (Eumastigonus spp.).
Earthworms
Earthworm population is an indication of soil life, as they significantly increase fungal and bacterial activity, which in turn improves soil health and provides nutrients for other soil microorganisms. Earthworms enhance soil structure through burrowing, promoting aeration and water infiltration. Some species pull leaf litter and other organic matter underground before feeding on it.
Earthworms eat soil, which helps to grind their food into smaller pieces. Once through their gut, their faeces contain food for other soil microorganisms, which break them down further. This natural cycle, via earthworms and soil microorganisms, makes many soil nutrients and minerals available to plants that would otherwise be inaccessible.
Protozoa
Protozoa are microscopic, free-living, single-celled organisms, e.g. amoebas and flagellates, contributing to the soil ecosystems’ overall health and functioning. Flagellates have one or more whip-like appendages called flagella, used for movement and touch. Protozoa are similar to bacteria, but unlike them, they are bigger and have a nucleus and other cell structures, making them more like plant and animal cells.
Protozoa are predators of bacteria, fungi, and other microorganisms. They contribute to plant disease suppression and they excrete nutrients into soils. Other protozoa form symbiotic relationships with plant roots, which enhances nutrient uptake. Protozoa can break down complex organic compounds into simpler forms, releasing nitrogen, phosphorus, and carbon into the soil.
Viruses
Studies have found that soil viral abundance can range from below detectable levels to over one billion per gram. Viruses can infect bacteria and other soil microorganisms, but understanding soil viral ecology is a formidable challenge. The technological challenges required to characterise their abundance, diversity, community compositions, and interactions with other soil organisms in complex soil habitats are enormous. It will involve huge resources and studies before we begin to understand them.
Summary
The interactions between soil organisms contribute to
an active and intricate soil ecosystem with several key
outcomes:
Decomposition – Fungi, bacteria, protozoa, and other soil decomposers release nutrients into the soil by breaking down more complex compounds into simpler ones.
Nitrogen fixation – Some soil bacteria can convert atmospheric nitrogen into a form that plants can use.
Mycorrhizal associations – Mycorrhizal fungi have a symbiotic relationship with plant roots, enhancing plant growth by aiding nutrient absorption, especially phosphorus.
Soil structure and water regulation – Earthworms and soil organisms improve soil structure by burrowing and creating channels that improve aeration and water filtration and help prevent waterlogging. They also promote soil aggregation, which, together with plant roots, helps to mitigate soil erosion.
Carbon sequestration – By breaking down organic matter and converting it into more stable forms, soil organisms contribute to carbon storage in soils.
Disease suppression – Some soil organisms contribute to plant disease control by producing compounds that impede their growth.
Symbiotic interactions – Mycorrhizal fungi and nitrogen-fixing bacteria are beneficial, symbiotic organisms that improve plant health and nutrient uptake.
Sustainable agriculture – Soils with healthy flora and fauna reduce the need for artificial pesticides and fertilisers because they enhance soil fertility and natural pest control. Together, they help to support sustainable agriculture and horticulture.
How to maximise & sustain soil life
Never use artificial chemicals or fertilisers; they destroy soil microbes and harm beneficial insects, pollinators, and wildlife.
Avoid digging and compacting soil, which destroys soil life and structure.
Continually add organic matter (grass clippings, leaves, twigs, small branches, fruit and vegetable peelings) which feed soil microorganisms and add valuable nutrients to the soil.
Seaweed can benefit soil health, supplying humus, trace elements, minerals, and essential nutrients.
Use organic mulch year-round, to maximise soil cover, suppress weeds, modify temperature, and retain moisture.
Duncan Smith, MSc, MRSB (Agriculture and Plant Pathology) and his wife Judy established a BioGro-certified olive grove and award-winning vineyard in Gisborne and were self- sufficient in vegetables, fruit, and nuts. They now live in Whakatane.
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Though growth will slow as the cold sets in, Diana Noonan gives ideas on how to keep your garden producing to offset the cost of living. While doing that, she advises that we must also look to the future and prepare for the coming spring.
“Mauri mahi, mauri ora; mauri noho, mauri mate – Industry begets prosperity; idleness begets poverty.”
Sow-me-now
(In all but the coldest regions.) Flowers: alyssum, dianthus, lobelia, sweet William, sweet peas, marigolds,
Canterbury bells, delphinium, gypsophila, marigold, wallflower, stock.
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Diana Noonan lives in the Catlins where she grows 70 percent of her food through a variety of methods from permaculture food forest to French intensive.
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Thanks to everyone who join us for the first Organic Living Lab Series this Organic Week. The recordings of the four webinar workshops are now live and ready to watch and share.
We’d like to thank all our Organic Week sponsors, particularly our platinum and gold sponsors, Woolworths and Ceres Organics. Without their support, Organic Week and these free events couldn’t happen.
Preserving your Harvest with Yotam & Niva Kay
Watch this insightful workshop led by Yotam and Niva Kay, the dynamic duo behind Pākaraka Permaculture and authors of the acclaimed books The Abundant Kitchen and The Abundant Garden. Learn valuable techniques for preserving your harvest and making the most of your home-grown produce. Learn more about Pākaraka Permaculture here >
Shifts: A Guide to LowTox Living on a Budget with Sarah Reddington
Discover the secrets to embracing a low-toxin lifestyle without breaking the bank. Sarah Reddington, also known as the Low Toxin Rabbit, will share practical tips and tricks for making simple shifts towards a healthier and more environmentally friendly way of living. Get more practical tips for clean living on Sarah’s website here >
From Idea to Action: Starting an Organic Food Cooperative with Robyn Guyton
Have you ever dreamt of starting your own organic food cooperative? Join Robyn Guyton from the Riverton Environment Centre as she guides you through the process of turning your ideas into actionable steps towards building a thriving organic community. Learn more about Robyn and her work at the Riverton Environmental Centre >
Closing the Loop: The Art of Composting with Katrina Wolff
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Layers of manipulation and obfuscation are being used to package deregulation of gene technologies as a net positive. Bonnie Flaws outlines how, and why one of New Zealand’s leading biological science professors considers regulation the best tool we have to prevent risk.
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New Zealand is once again having a public debate about the regulation of GMOs, with plans to overhaul the existing system now laid out by the National-led coalition government. For decades, genetically modified organisms, and latterly gene edited organisms, have been regulated under the Hazardous Substances and New Organisms Act 1996 (HSNO). The passing of this Act led to the establishment of the Environmental Protection Authority (previously the Environmental Risk Management Authority).
This is the body responsible for overseeing the importation, development, field trials and releases of GMOs, allowing scientists to experiment with GM techniques in the lab and in contained field trials. Responsibility for GMOs in food is covered by a joint New Zealand and Australian body, Food Standards Australia New Zealand (FSANZ) and regulated through the Food Standards Australia New Zealand Act.
In Northland and Hawke’s Bay, local government restricts agricultural GMOs under the Resource Management Act. In 2014, the courts ruled that newer synthetic biology and gene editing techniques are GMOs for the purposes of regulation under HSNO, making New Zealand the first country to do so globally. Professor Jack Heinemann from the School of Biological Sciences at the University of Canterbury was the expert witness in that hearing, pointing out that it is a technology’s scalability that primarily makes it risky.
The momentum behind the latest push for loosening the rules on GMOs comes from the usual proponents – corporate interests in medicine, horticulture, agriculture and food production, as well as industrial manufacturing. They argue, on the whole, that allowing the alteration of gene function and expression will lead to new vaccines and gene therapies for disease and other useful medical substances, pest-resistant plants, prevent world hunger, and reduce greenhouse gases.
Now, the coalition government is moving ahead with plans to change the way these laws will govern gene technologies by removing restrictions and creating a dedicated regulator within the Ministry of Business, Innovation and Employment (MBIE). The new regulator would streamline approvals for trials in line with countries like the US, Australia, and the UK.
The arguments that are being put forward in favour of this, as outlined in National’s Harnessing Biotech policy document, include combatting climate change, advancing health care, safeguarding the natural environment, and lifting agricultural productivity.
Importantly, it would also deregulate the use of non- GE/GM biotech, or perhaps more accurately technologies the regulator considers ‘out of scope’ for regulation, or which are not defined as GMOs, but which arguably should be.
New techniques used to advance deregulation
In a recent Soil & Health NZ webinar delving into the world of genetic engineering, Heinemann pointed out that every time a new technique is developed in this arena, it is used to undermine confidence in regulation.
Gene editing is the most obvious example, and with that battle lost in the courts we are now informed that null segregants – the offspring of genetically modified organisms, which do not contain any genetic modifications themselves – are considered ‘out of scope’. In February, the EPA clarified that as far as regulation is concerned, null sergregants will not be considered genetically modified organisms.
Heinemann says we’ve seen this tactic used repeatedly since the 1980s. “There’s the same type of language being used now as has been used for the last thirty or forty years, on almost a repeating tape, to try and undermine people’s confidence in what they are trying to achieve [with strong regulation].”
ust because new techniques are developed doesn’t mean our laws are automatically out of date. For example, take road safety rules. We wouldn’t reconsider speed limits just because electric cars are now common. The nature of the specific risk doesn’t change.
Labelling and the right to choose
What the public hopes to achieve with regulation is worth stating clearly. It is the safe use of gene technology biologically speaking, but also in the social sense: maintaining our ability and right to choose.
Heinemann believes the biggest lever in this discussion is labelling. Despite there being very little evidence that these technologies do a good job of delivering useful products to society, vested interests continue to attempt to get rid of labelling provisions, he says.
But because removing labelling has been unsuccessful in most countries, lobbyists are now focused on deregulation for certain uses. Once deregulated, such products would no longer be subject to labelling provisions.
Contamination and detection
Heinemann points out that in an unregulated environment, if an ‘out of scope’ organism gets into someone else’s GMO-free product line, the developer would have no liability. “If it doesn’t have to be labelled and it’s not legally a GMO and they don’t have to call it a GMO, then their argument to you would be, there is no GMO contaminating your product line. Which is why defining them ‘out of scope’ undermines labelling laws and market certifications.”
Detection after the fact can also become an issue, he says. Heinemann gives the example of a space person landing on Earth. They would have no way of knowing if the flora and fauna they find is indigenous to Earth – unless people tell them.
Likewise, unless the gene technology developer gives regulators the tools and the information to identify a genetically-modified plant genome, until recently they wouldn’t be able to do so. That’s why in Europe there was a requirement that in exchange for approval, developers had to provide a technique for detection.
Heinemann notes that if deregulation were to go ahead there would be no effective way whatsoever to prevent contamination of non-GMO and organic crops, asserting that regulation remains the best way to prevent contamination. “[Regulations] are not perfect, but they are better than not having them at all. Using regulation is the most effective means we have so far invented to contain the potential for our technologies to cause harm.”
Nature vs. technology
No technology is benign, and we can’t afford to be complacent about it, no matter how sophisticated industry arguments become. Whether true or not, a technology being similar to nature is not an argument for deregulation.
“When a uranium atom decays in the environment, it is the same as a uranium atom decaying in an atomic bomb. That’s not the point. Whether the biochemical reaction of a change in a DNA sequence can be the same in a laboratory, or outside of a laboratory, is not the point. The difference is the use of a technology, which makes more efficient and scalable the production of goods,” Heinemann says.
In other words, it’s the scalability of a technology that makes it risky.
Accountability and risk assessment
Further, if deregulation goes ahead, detection techniques will be used only to protect intellectual property, not to protect consumers from unidentified genetically-modified products. Heinemann notes that developers have to be able to show a court that a piece of intellectual property is theirs, and they do this using a detection technique.
Deregulation won’t change our ability to detect them, but they will provide a licence to keep those techniques secret. Therefore, these techniques won’t improve biosafety, because they would not be able to be used for routine monitoring, or to underwrite labelling laws, he says.
From Heinemann’s perspective the important thing to do is not define something ‘out of scope’. Regulators could still use different standards for assessing various gene technologies, which is how the system currently operates under HSNO.
The most obvious example being whether a scientist is using gene technologies in a lab versus in the open environment. “You can have a different standard in a lab, because of the checks and balances built into that process. But if you deregulate a different type of tool, it can be done in your garage.”
By defining a genetic technology as ‘out of scope’, the regulator removes accountability regarding risk or safety and the public’s right to know and choose.
Bonnie Flaws is a freelance journalist who lives in Napier. She has a personal interest in organics and agroecological farming.
https://organicnz.org.nz/wp-content/uploads/sites/2/2024/05/Jack-scaled-1500.jpg9571500Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2024-05-08 11:33:072024-08-16 13:07:28Critical Thinking on Gene Technology Regulation
Congratulations to the OrganicNZ Awards 2024 Winners
We are delighted to announce the winners in the People’s Choice, Peer-Reviewed, and Te Waka Kai Ora Chair’s Award categories for the OrganicNZ Awards 2024.
Community Garden of the Year – presented by Kete Ora Trust
Winner, Te Māra Hapori o Parihaka – Parihaka Community Garden, Taranaki
Farmers’ Market of the Year – presented by Soil & Health NZ
Winner, Taranaki Farmers’ Market
Non-food Product of the Year – presented by IncaFé Organic Coffee
Beverage of the Year – presented by Organics Aotearoa New Zealand (OANZ)
Winner, Daily Organics Kombucha
Food of the Year – presented by Woolworths New Zealand
Winner, Seleno Health Amaru Ceremonial Cacao Block
Emerging Leader of the Year – presented by TranzAlpine Honey Winner, Alex Morrissey, Little Farms
Alex Morrissey (right) won the OrganicNZ Emerging Leader of the Year Award, presented by Yuriy Soshinokov of TranzAlpine Honey.
Te Waka Kai Ora Chair’s Award
Winner, Cathy Tait-Jamieson, Biofarm
Yotam Kay of Pākaraka Permaculture was the MC for the OrganicNZ Awards ceremony
Yotam Kay, Pākaraka Permaculture.
Leader of the Year Award – presented by Our Land and Water
Winner, Charles Merfield
Leader of the Year – presented by the Our Land and Water
Special Commendation, Cleo Te Kiri, Pāmu New Zealand
Cleo Te Kiri of Pāmu received a Special Commendation in the OrganicNZ Leader of the Year category, presented by Annabel McAleer.
Organic Regenerative Farmer of the Year – Presented by Ceres Organics
Winners, Russell and Charlotte Heald
OrganicNZ Farmers of the Year, Russell and Charlotte Heald, with Noel Josephson of Ceres (centre)
Organic Regenerative Farmer of the Year – presented by Ceres Organics
Special Commendation, Vanessa Hayes, Tōrere Macadamias
Vanessa Hayes of Tōrere Macadamias, who received a Special Commendation in the OrganicNZ Farmer of the Year category, with Noel Josephson, co-founder and director of Ceres Organics.
Organic Brand of the Year – Presented by BioGro
Winner, Ceres Organics
The OrganicNZ Brand of the Year winner was Ceres Organics. Donald Nordeng (left, CEO of BioGro), presents the award to Noel Josephson, co-founder and director of Ceres.
Organic Brand of the Year, Presented by BioGro
Special Commendation, Hōhepa Hawke’s Bay
Laura Mackie of Hōhepa Hawke’s Bay, which received a Special Commendation in the OrganicNZ Brand of the Year category with Donald Nordeng, CEO BioGro.
Organic Exporter of the Year – presented by AsureQuality
Winner, TranzAlpine Honey
Victoria and Yuriy Soshnikov of TranzAlpine, which won the OrganicNZ Exporter of the Year Award, presented by Matt Gallagher of AsureQuality.
About the judges
Philippa Jamieson is the former editor of OrganicNZ magazine and an Honorary Life Member of the Soil & Health Association.
Geneva Hildreth is Co-Chair of Te Waka Kai Ora and a former chair of Te Tai Tokerau Organic Producers.
Allan Richardson is a West Otago organic sheep and beef farmer and current OANZ board member.
Cleo Te Kiri is a BioGro board member and is the Dairy Business Manager Organics at Pāmu (Landcorp).
Chris Morrison is the chair of OANZ and has made numerous business and voluntary contributions to the world of organics in Aotearoa.
About the awards
The OrganicNZ Awards are presented by OrganicNZ as part of annual Organic Week celebrations.
Organic Week is a national celebration of organic food, farming, and people, held from 1 to 7 May every year. It is organised by The Soil & Health Association of New Zealand and Organics Aotearoa New Zealand.
Organic Week is sponsored by Woolworths NZ, Ceres Organics, TranzAlpine Honey, IncaFé Organic Coffee, Kete Ora Trust, BioGro, Our Land and Water, AsureQuality and Waihi Bush.
A group of judges decided on four peer-reviewed awards: Organic Regenerative Farmer of the Year, Organic Leader of the Year, Organic Exporter of the Year, and Organic Brand of the Year.
Six Peoples’ Choice awards were decided by public vote. These categories are Organic Food Product of the Year, Organic Beverage of the Year, Organic Non-Food Product of the Year, Community Garden of the Year, Farmers’ Market of the Year and Emerging Leader of the Year.
The board of Te Waka Kai Ora decides the Chair’s Award.
00Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2024-05-07 12:24:222024-05-07 12:24:22The winners of the OrganicNZ Awards 2024