The American lunch meat has a special place on dining tables halfway across the world, from the Philippines to Japan to South Korea – and now, on the tables of Asian communities in NZ. How did this happen? Jihee Junn investigates. Believe it or not, but Spam and Seolnal (or Lunar New Year as it’s … Read more
Sam Brooks heads along to Meatstock 2020, and finds himself questioning the symbiotic relationship between meat-eating and machismo. As I entered Auckland’s ASB Showgrounds for the first day of Meatstock 2020, a girl was exiting. Trucker cap on, eyes hidden behind aviators, manicured fingers wrapped around a can, itself wrapped in a chilled cozy. One … Read more
New research has found a third of New Zealanders are actively reducing their meat consumption or have cut it out entirely. What’s this nonsense? Meat and three veg all the way for us Kiwis, surely? Apparently not – a newly released study found 31% of New Zealanders can be categorised as flexitarian or meat-reducers, while a … Read more
A series of reviews, published today, found little evidence of health benefits from reducing red or processed meat consumption, and already they’re proving highly controversial. NZ experts assess the findings. Existing guidelines tend almost invariably to advise people to curb the red meat component of diets. Following five reviews of “the relationship between meat consumption … Read more
Covering Climate Now: Just how much of an impact would a shift to vegetarian diets have on the battle to halt climate change, asks Mirjam Guesgen. The Spinoff’s participation in Covering Climate Now is made possible thanks to Spinoff Members. Join us here! Kiwi cuisine is replete with meat: fish and chips, meat and three veg, steak … Read more
Covering Climate Now: Connecting your everyday choices at the supermarket to a crisis half a world away might be a hard concept get your head around, but we all have power to effect change, writes Hannah McGowan. The Spinoff’s participation in Covering Climate Now is made possible thanks to Spinoff Members. Join us here! In … Read more
Good morning, and welcome to The Bulletin. In today’s edition: Swine fever boosts meat export figures, SOUL whānau vote to stay put at Ihumātao, and National has another good poll. The threat of swine fever has also provided an opportunity for New Zealand meat farmers. The NZ Herald reports meat exports are up as a result of the disease … Read more
An urban farm in Auckland has been raising cows for meat for years. This time, they decided to involve the community in the process – but the backlash was so intense, the plan was canned. Alice Neville talks to those involved about what went down, and what we can learn from the saga. A sprawling, … Read more
The censorship of a food writer’s Instagram post of piggy trotters and ears on a kitchen bench is a disturbing example of how disconnected from our food we really are. The other day while I was mindlessly scrolling Instagram, I came across an image posted by London-based Ukrainian food writer Olia Hercules. My rapidly swiping … Read more
Restaurateur Ganesh Raj details the future-of-food epiphany that led him to the conclusion that once the meat-mad dinosaurs are gone, the world will be a better place. My task was clear. Immerse myself in an alternative universe. One where there might never be meat, as we know it, again. A world where farms would disappear, … Read more
Cultured meat could solve some of the world’s biggest problems. So why is it such a hard sell? Matti Wilks is a postdoctoral research associate in psychology at Yale University. The world is in the grips of a food-tech revolution. One of the most compelling new developments is cultured meat, also known as clean, cell-based … Read more
Keen to choose ethically produced meat, but feeling thoroughly confused by the options in the butchery aisle? Here, Jane Lyons attempts to shine some light on the murky world of meat labelling, and shares some tips for making better choices. This story originally ran in Stone Soup There isn’t really a guide for meat terms … Read more
EAT-Lancet’s edict that we should eat only half a bacon rasher a day and one egg a week has upset pretty much everyone. Where does it leave New Zealand’s farming-based economy? The release of the EAT-Lancet Commission’s report last week kicked off a global debate on food, health, and what we should be eating to save … Read more
Environmental limits, changing tastes and a redefined social licence are driving consumers away from animal proteins. In part two of a series on the rise of veganism, Daniel Eb looks at what New Zealand must do to get on board. There is a sense of impending transformation ahead for agriculture in New Zealand. The world’s … Read more
The Spinoff partnered with UMR to survey the attitudes of our readers, and the nation as a whole. Today, how much meat is the country eating? And is that changing? You’ve probably got stereotypes in your head about vegetarians. You’ve definitely got stereotypes in your head about vegans. But would it surprise you to know, … Read more
Bunnings Warehouse will now recommend that sausage sizzle onions be placed on the bread before the sausage. Madeleine Chapman went on a journey of discovery to find the correct way to assemble a snag. Anyone who’s ever played in a sports team or been part of a community group has served a sausage to a … Read more
Our usually meat-eschewing food editor proves she’s got the chops for the job by getting acquainted with some dead animals. People often presume that because I don’t eat meat, the thought of others eating it must horrify me. Anything from munching a ham sandwich in my presence to simply mentioning the nice steak they had … Read more
Late last month, John Hart attended the ProteinTech 2018 conference and got thinking about New Zealand’s agricultural future. I was at the ProteinTech 2018 conference held in Auckland in late July – the first of its kind, and judging by the response, definitely not the last. Among the 200 plus attendees were representatives from traditional … Read more
Choosing ethically produced meat and eggs at the supermarket is now a no-brainer for many of us, but not so long ago it wasn’t even an option. Like many people, Gregor Fyfe loves bacon. Always has. What he doesn’t love is not knowing how and where the pig that provided his bacon was raised. But … Read more
The Vegan Society’s Claire Insley went along to ProteinTECH 2018 last week and left confident that a plant-based future was closer than we think, despite the day’s lunch offering leaving a lot to be desired. Investors look to whatever’s new and sexy, and right now plant-based proteins are the future. At last week’s ProteinTECH Conference … Read more
In a time of shifting consumer tastes, mounting health trends, environmental issues and the rise of alternative proteins, meat-eating farm boy Daniel Eb looks to a vegan future. For many Kiwi food producers, the future of meat is hard to stomach. Two recent events underscore the anxiety of a nation grappling with disruptive technology – … Read more
A journey through toasted lizards, Indian feasts, plain spaghetti and service-station pies. Stage 1 When I was 12, I accidentally cooked a lizard in the toaster at my dad’s house in Fiji. I was home alone watching a Zoey 101 marathon on TV, and a metallic rattling from the kitchen tore me away from Jamie … Read more
Air New Zealand has been lambasted for serving Business Class passengers a burger without meat in it, which is obviously an assault on the NZ economy. Here The Spinoff’s leading New Zealander, Madeleine Chapman, recounts the day in the life of a true patriot Every night, before I slide beneath my All Blacks™ duvet cover, … Read more
Beef + Lamb New Zealand says farmers care just as much about the environment as everyone else, and with its new Environment Strategy and Implementation plan, it plans to help sheep and beef farmers promote reduced carbon emissions, cleaner water, thriving biodiversity, and healthy productive soils. I recently spoke at a farmer’s event in Christchurch with … Read more
Welcome to the Cheat Sheet, a clickable, shareable, bite-sized FAQ on the news of the moment. Today: meet the new Mad Butcher, same as the old Mad Butcher? Hooray! Your old mate The Mad Butcher is now back in family hands! A press release proclaimed it is so: “With the Mad Butcher franchise back in family … Read more
Chicken without the bird, milk without the cow: meet the five Kiwi startups catapulting vegan alternatives into the mouths of mainstream consumers. Eggs Benedict, mac ‘n’ cheese, and spaghetti bolognese. I’m not just listing random foods – they’re a selection of meals over the past year that I’ve tried in a 100% vegan state. And … Read more
Good morning, welcome back from the long weekend, and welcome to The Bulletin. In today’s edition: Climate change impacts on meat industry in focus, international student industry likened to pyramid scheme, and South Auckland playgrounds are underfunded. When long weekends come along, there doesn’t tend to be a defining issue to follow in the news. So … Read more
“There is nothing more miserable, pointless, expensive and anxiety-provoking than going through life worrying that some food you ate will give you cancer,” writes George Henderson, in his review of a new study which considers the food we eat, and what it’s doing to our bodies. Accept the one whose faith is weak, without quarrelling … Read more
Meat substitute company Sunfed Meats is being taken to the Commerce Commission, accused of misleading consumers over its chicken-free chicken. Jihee Junn looks at how such stoushes are becoming increasingly common as the meat and dairy industries begin to fight back. Here’s a puzzle for you: can meat still be meat if it isn’t actually … Read more