Exploring New Zealand’s local food cultures and contemporary food issues with essays, profiles and recipes.
Featuring Jonny Schwass, Dr Siouxsie Wiles, Giulio Sturla, Fleur Sullivan, Angela Clifford, Monique Fiso and many more.
Food tells a story. It contains the expression of a place and the way the land, people, ideas from elsewhere and webs of activities intersect. It is a great connector – we all share in the experience of food, albeit in very different ways.
Freerange – in collaboration with writers, chefs, producers and others in the food industry – is excited to be publishing Kai and culture, a book that takes a look at how our food impacts our culture (and vice versa) and the people involved in creating local food identities. It also explores some of the larger contemporary issues that gather around it. A cultural cook book, if you will.
So what is New Zealand food culture and what is particular to it? A contemporary New Zealand food identity is emerging – one that helps us to understand our place as a Pacific and multicultural nation, celebrates our ingredients and alters ideas from elsewhere to articulate this time and place.
Aaron McLean (Stone Soup)
Alex Davies (Gatherings Restaurant)
Angela Clifford (Eat New Zealand)
Dr Ann Brower (Lincoln University)
Brie Sherow (food writer)
Dajiang Tai (Cheshire Architects)
David White (film-maker)
Elizabeth Dean (Cornell University)
Fiona Summerfield (food writer)
Fleur Sullivan (Fleurs Place)
Giulio Sturla (Roots Restaurant)
Henry Hargreaves (food photographer)
Ivan Donaldson (Pegasus Bay Wines)
Jonny Schwass (chef)
Mark Revington (Te Runanga o Ngāi Tahu)
Monique Fiso (Hiakai)
Nik Mavromatis (Greystone Wines)
Peter Langlands (forager)
Rachel Taulelei (Kono)
Rebekah Graham (Massey University)
Dr Siouxsie Wiles (University of Auckland)
Dr Tracy Berno (AUT)
With: Ahika Kai, Anteater, Black Estate Winery, Cultivate, Food Innovation Network, Garden to Table, Harris Meats, , Kaibosh, Kai Pasifika, Kai Ora Honey, Koanga Institute,Lewis Road Creamery, Otakaro Orchard, Pomegranate Kitchen, Residential Red Zone Rehabilitation, Stone Soup, Yellow Brick Road.
Through essays, profiles and recipes, Kai and culture canvasses a range of views and stories from local food cultures: food resilience and resourcefulness; questions of access, security and sustainability; how creativity, innovation and appropriation can play out in food; food sovereignty and the desire to reconnect with where it comes from; land use; quality as opposed to commodity; waste minimisation; proximity to source and ideas of terroir; how we get our food information. And how these are all interconnected.
A recipe tells a story, says something about the person making it and what we like to make and share. This is the DIY component of food culture, an immediate way to engage with our food culture through the simple physical processes of food. The recipes have been sourced from contributors and form part of this book’s food web, in an effort to celebrate our ingredients and tell stories through food. A potluck!
Vision, courage, passion and a determination to make a difference are the qualities that define our Elizabeth Arden and NEXT Woman of the Year finalists for 2017.
Our CEO Blanche Morrogh was 1 in 5 Business & Innovation Finalist.
We are so proud as a whanau; to have been nominated. We are humbled and welcome recognition for our efforts and hard work.
Click the link to watch more of the awards:
We are proud of our CEO Blanche Morrogh whom was the winner of the Prestigious Young Maori Business Leader Award with The University of Auckland 2017.
Read more about the Murray whanau success story in the following link: The University of Auckland Awards Evening Video
Blanche was proud to accept this award on behalf of her whanau and friends, whom have all help contribute to the success of Kai Ora Honey Ltd over the recent years.
Northland iwi turns family pastime into multi-million dollar manuka honey operation.
This story was well written by Lee Umbers. We are greatful to Lee for taking the time to spend with our whanau to get to know us and write a fabulous back story about our journey.