An ancient grain that’s enjoying a modern revival is being grown organically near Bulls in Manawatū. I talked to Harry Russell-Bowen of Ratahi Farm about the benefits and challenges of growing spelt. One of the many original species of wheat, spelt (Triticum spelta) is a cross between emmer wheat and goat grass. It’s grown today […]
BioforceBiological control of garden pests by insects, mites and parasites Using beneficial insects, mites and parasitoids to control pest arthropods, and other biological problems such as fungi, pathogens and weeds, is known as biological control (biocontrol). It’s gaining popularity as a viable, non-toxic solution to many biological issues on horticultural sites, in farming applications, and […]
Daily OrganicsKombucha has become a popular source of gut probiotics but not all kombuchas are created equal. I talked to one of New Zealand’s leading organic kombucha-makers about the differences. Since 2013, sixty-nine commercial kombucha-brewers have appeared in the marketplace. Thirty remain with only two big certified organic players left (both from Australia) plus New Zealand’s […]
Theresa SjoquistTurning food scraps into food production A climate action enterprise uses bokashi and no-turn composting methods to create carbon-rich, nutrient-dense soil. I talked to City to Farm who are diverting landfill to profitable crops. Betsy and David Kettle of City to Farm collect food scraps from commercial kitchens in Auckland and ferment them in bins […]
Theresa SjoquistNot only is kimchi delicious but it’s a probiotic that is great for gut health. I talked to two kimchi makers to find out how to make this moreish crunchy pickle. Kimchi is a traditional Korean condiment made from fermented vegetables and has a history dating back more than 3000 years. In the old days […]
Theresa Sjoquist
Bioforce
Daily Organics
Theresa Sjoquist
