New Zealand farmers are turning yesterday’s waste into today’s resource. Farm leftovers like manure, effluent, crop stubble, and surplus horticultural produce are no longer dismissed…
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Is a strawberry in July the same as one in January? Technically, yes. But taste tells a different story. Seasonal eating isn’t nostalgia; it’s logic….
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Growing and Producing Our Food
From Coop to Kitchen: Understanding the Journey of Free-Range Eggs in New Zealand
What makes a free-range egg different from its caged counterpart? The answer lies in the journey—beginning with how hens are raised and ending with how…
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Can you visit a New Zealand sheep farm, ask a farmer questions, and watch a live shearing session—all without leaving your living room? Yes. Virtual…
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What does it take for a carrot to land on your plate? More than most imagine. Behind its crisp orange exterior lies a story of…
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The line between the kitchen and the field is getting thinner. More chefs are trading their aprons for gumboots, becoming growers, breeders, and soil specialists….
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When a farm transitions to organic practices, it changes nearly every part of its operation. The soil becomes healthier. Wildlife returns. Chemical use drops to…
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Shearing season transforms a quiet sheep farm into a busy, methodical operation. Every movement has a purpose: to remove the fleece quickly, safely, and with…
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New Zealand’s farms face a diverse range of challenges brought about by natural events. Changes in weather and the earth’s movements directly influence the livelihood…
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Healthy Land, Healthy Future
From Paddock to Plate: How New Zealand’s Regions Shape Their Food Stories
New Zealand’s landscapes provide more than scenic backdrops; they form the foundation for food traditions that vary from one region to another. Rural producers and…
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