by David Wrigley | Sep 28, 2023 | Opinion
With Aotearoa’s fish stocks under pressure from over-fishing, the way we consume fish becomes a vitally important issue. Many New Zealanders, particularly Pākehā, eat only the fillets of the fish and tend to discard those delicious and nutritious parts that the...
by David Wrigley | Sep 6, 2023 | News
A Kiwi patisserie engineer has developed the world’s first gelato made from upcycled toka toka (gold) kumara. The culinary innovation is part of a new initiative to reduce food waste by demonstrating the use of imperfect fruit and vegetables in artisan food products....
by David Wrigley | Aug 25, 2023 | Opinion
American food gets a bad rap from outsiders and a lot of that negativity is justified. Even the whole grain bread you buy in the supermarket tastes like unimaginative cake. Cheese is mostly ultra-processed and has the consistency of fruit leather. It’s best not...
by David Wrigley | Jul 20, 2023 | Opinion
News comes to us this week of Countdown’s plan to spend $400,000,000 rebranding their supermarkets as Woolworths, a name most of them were trading under as long ago as 2009. Spending hundreds of millions of dollars on a rebrand for a company that has no meaningful...
by David Wrigley | Jun 23, 2023 | News
The average carbon footprint of wild-caught fish harvested and processed at sea by New Zealand’s deepwater fishers is estimated to be one of the smallest among animal-based protein sources. This is evidenced in a study by Crown Research Institute AgResearch senior...
