Welcome to the
Waikato
Food Basket
This is a blog that celebrates the delicious abundance of the Waikato region.
Eat your Greens
I’ve always loved green salads. My definition of an abundant life includes a garden with an apple tree, a lemon tree – and salad greens and herbs. My absolute essential greens are flat-leaf parsley, curly endive and land cress.
Live food local
I love making and eating traditionally fermented foods.
This is my take on why I think it’s worth including these foods in an everyday diet. And how to do this as easily and inexpensively as possible.
We’re lucky in the Waikato. There are some great local producers of these foods.
Live food local
The other day Lena texted me a great question: “I want to start including more probiotics/ live foods into my diet. Could you advise me about the products that are the best (tastiest) probiotics, that you think have the most benefit for maintaining a healthy body/...
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Writing about eating
Live food local
I love making and eating traditionally fermented foods.
This is my take on why I think it’s worth including these foods in an everyday diet. And how to do this as easily and inexpensively as possible.
We’re lucky in the Waikato. There are some great local producers of these foods.
What’s a food activist?
I have a broad, inclusive view of food activism. In my definition, food activism is about making empowered choices around food, in the widest sense.
Food activism isn’t one single thing. It can be about campaigning for animal welfare, or supporting businesses in the local food economy. Or growing some of your own food.
A cabbage of many names
Last weekend at the farmers’ market, Richard Cato handed me a couple of big, pale green and white, cylinder-shaped wong bok cabbages.
“What are your favourite recipes for these?” he asked.
This kind of Asian cabbage makes great salads. And kimchi. It’s also good in stir-fries and soups.