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Books to inspire, admire... and cook from too
Charmian Smith has collected more than 1000 cookbooks - the result of an insatiable interest in food, its origins and what and how different cultures cook and eat.
Food for thought
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An ancient bread rises
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An ancient bread rises
Artisan breads such as sourdough are becoming increasingly popular but what makes them different to a basic supermarket loaf? Charmian Smith talks to two of Dunedin’s artisan bakers.
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Resilience major aspiration of local food network
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Resilience major aspiration of local food network
Developing local food security might seem easy - grow more food, encourage market gardeners, revive backyard veggie gardens and establish more community gardens - but there’s actually a lot more to it than that, Kate Vercoe says.
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NZ stuck with high food transportation emissions
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NZ stuck with high food transportation emissions
Charmian Smith looks at surprising new figures of food miles and greenhouse gas emissions of the food we eat.
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Reaching a zero-emissions diet
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The conversations we need to have about reaching a zero-emissions diet
Following the Ministry of Health’s dietary guidelines not only makes for a healthier lifestyle but also a healthier environment.
People power can reduce microplastics, prof says
People power can reduce microplastics, prof says
Plastic wrapping is around almost everything we buy, especially food.
Who thought plastic would be such a problem?
Who thought plastic would be such a problem?
Plastic, one of the most useful and convenient materials we use, is coming back to haunt us.
When it comes to fish, you are what you eat
When it comes to fish, you are what you eat
It’s well known that eating fish is good for your health. Dr Anne Williams of the University of Otago tells Charmian Smith about the pros - and some of the cons - of eating fish.
Produce problem-solving idea blooms into business
Produce problem-solving idea blooms into business
Food boxes or meal kits delivered to your place each week are not only a convenient way to save time planning and shopping but also to eat healthily.
What kind of place is being carved out for fake meat?
What kind of place is being carved out for fake meat?
Changing our diet isn't not always easy and innovative companies aim to enable meat-lovers to continue eating products that look and taste like meat but are actually made from plants.
Growing, selling local produce better all round
Growing, selling local produce better all round
The growing trend of eating locally produced food helps not only the local economy, but also the planet, our health and even food security and resilience.
Coasting through whitebait territory
Coasting through whitebait territory
"Travelling up the West Coast over the holiday period," Charmian Smith writes, "I couldn’t help noticing how many places advertised whitebait."
Coasting through whitebait territory
Coasting through whitebait territory
Whitebait is famous out West - but it’s also caught in many other places around the coast, writes Charmian Smith.
Intact whole grains may be better than ground
Intact whole grains may be better than ground
Most people know that whole grains are better for you than refined grains such as white bread or white rice, but how whole grains are processed - whether the grains are intact or milled into flour - can also make a difference.
Study delivering heart-healthy diets to the front door
Study delivering heart-healthy diets to the front door
Many of us know that a healthy diet includes lots of high-fibre foods such as vegetables, fruit, whole grains and legumes and healthy non-saturated fats. But sometimes people say it’s too expensive or too difficult to eat.
Much still to learn about gut microbes
Much still to learn about gut microbes
It may come as a surprise that each of us is a multitude.
Bad butter experience highlights packaging problem
Bad butter experience highlights packaging problem
Landfills are full and people don’t want new ones near them, but we continue to buy and throw out stuff, writes Charmian Smith.
Sugar is evil: science trumped but advice spot on
Sugar is evil: science trumped but advice spot on
When Prof Jim Mann was a young man, his father, a GP, was obsessed about people eating too much sugar.
Singing the blues
Singing the blues
Developing a blue cheese can be a complicated process involving science, experimentation and tasting. Charmian Smith talks to Simon Berry and Chris Moran of Whitestone Cheese.
Acquiring full range of proteins easy with plant foods
Acquiring full range of proteins easy with plant foods
A while ago, I was talking to a former home economics teacher who said she was frustrated by all the emphasis on plant-based diets which are increasingly popular as we realise how raising livestock and eating meat contributes to climate change.