Every week The Feed interviews the movers, the shakers and the makers in the New Zealand food industry. Check out the interviews on The Feed Weekly podcast or in a Q&A format below. And if you’ve got a story to tell or an opinion to share, drop us a line at editor@thefeed.co.nz
In the latest in our series, brought to you by Everybird, we meet the couple behind Pinoli Pine Nuts, the award-winning novel nut farm from Nelson. One fateful day, Andrew Wiltshire was looking around a block of commercial pine forest near Nelson when a colleague...
When a brand starts growing, it also needs to start growing up. A good idea at the outset might create the momentum required for it to take off, but that idea often needs to be refined, the right people need to be found and the right processes need to be developed to...
It’s a miraculously sunny Monday morning and I’m standing in a field in Pukekohe. No, it wasn’t a crazy weekend gone awry, I have purposely turned off the motorway to be here. In fact, I love the chance to don my gumboots and quite literally get out in the field. ...
New research from the University of Otago suggests that New Zealand teens are drinking less than they did twenty years ago. While binge drinking is still prevalent, alcohol is no longer seen by young people as a mandatory part of their social lives. Perhaps older New...
Food prices seem high right now. And they are. But take a step back to look at the bigger picture and you’ll witness one of those chin-scratching miracles of industrialisation: the price of food has been falling steadily as a share of income since your grandad was...
The world was a better place in late March. I’m not just saying that because I am temperamentally predisposed to believe that all things are get getting worse all the time and have been doing so forever. I’m not just saying that because it is colder now than it was...
It’s worth enduring floods, a pandemic and a maze of orange cones just to try the lamb chops at Cassia, the Indian fusion restaurant by Sid and Chand Sahrawat. Flavoured with Goan spice and topped with cream cheese, the chops are a hit in a menu of bangers. Like all...
This Sunday, across the length and breadth of Aotearoa, children and partners will be getting up at the crack of dawn to prepare breakfast in bed for the mother of their household. The thought behind this ritual, I suppose, it that poor mum is indentured to prepare...
Every so often the bowels of the public service blows out the kind of data analysis and insight you just hope someone in government is doing. Last month MPI released the first of its once-every-three-year Long-term Insights Briefings. All ministries must do this now....
An Utrecht-based chef Ernst de Witte was visiting the van Gogh Museum in Amsterdam when he noticed an incongruity between one of the paintings and its wall label. Van Gogh’s still-life painting “Red Cabbages and Onions” (1887) was actually a painting of red cabbages...
This week’s draft advice from the Climate Change Commission has achieved a rare win: it’s given farmers, foresters and environmentalists all reason to cheer. The document, out for consultation, is the second formal advisory from the Commission and is designed to help...
Food that changed my mind: in the second of an occasional series we explore foods we misunderstood, misrepresented or mansplained away. Today David looks back on his early traumatic experience with pickled beetroot, and how it took a real mean head chef to change his...
“Why don’t you sell a butter chicken paste?” is a question I get everytime I tell someone about my business, Dolly Mumma. Two years ago, I used to answer with a passionate but disjointed spiel about radioactive orange butter chicken, how it tastes nothing like the...
Wanglin Ma, Lincoln University, New Zealand; Alan Renwick, Lincoln University, New Zealand, and Kathryn Blackman Bicknell, Lincoln University, New Zealand New Zealand is in an unusual position in the developed world when it comes to greenhouse gas emissions. About...
You don’t have to spend a lot of time on social media or scrolling Netflix before encountering the ‘real or fake’ trope, mostly in the form of cake. In a strange way I enjoy the moment of tension as various D-grade celebrities try to determine if it’s actually a...
For many New Zealanders, bag in box wine brings to mind teenage excursions into the world of binge drinking; moribund corporate gatherings with ‘refreshments’; or at best, a decent bolognaise sauce. It certainly does not conjure thoughts of high-quality wines grown...
It’s the time of year when the pedants moan about the pagan origins of Easter and the arrogance of imposing a northern European religious rite on this proud South Pacific nation. Holy heck, not even the crosses on hot cross buns are authentic. It seems they’re Saxon...
Throwing food as a protest has a long and noble tradition, says Evan Smith, Flinders University Last weekend, anti-trans campaigner Kellie-Jay Keen-Minshull, better known as Posie Parker, arrived to speak at a rally in Auckland, which was surrounded by...
Imagining the future used to be the job of miserable sci-fi writers. Think killer robots, toxic fungi, alien probes. But stand aside, Asimov. Thanks to new government rules, all New Zealand industries must now engage in some crystal-ball gazing to imagine how they...
In the second installment of a regular series featuring our witers' worst meals, David Wrigley looks back on some questionable decisions made in the face of sensible advice. I have a terrible memory. I can’t remember faces and I can’t remember names. My kids don’t...
Easter is looming. When is it going to get here exacty? I don't know. Who can say? The pope? The Easter Bunny? Probably. Easter is the only New Zealand public holiday dictated by the lunar calendar. It's a celebration of promiscuous rabbits and chocolate eggs, of...