Good morning and welcome to The Bulletin. In today’s edition: Shocking incidents show prison culture, exchange of letters over monetary policy more exciting than it sounds, and Auckland locations close over Covid warning. A shocking story from Auckland Women’s Prison that raises questions about whether prisoners are being treated humanely. Radio NZ’s Guyon Espiner reports that … Read more
Both pigs and humans alike should rejoice over the High Court’s ruling on farrowing crates, writes University of Otago law lecturer Marcelo Rodriguez Ferrere. If you know anything about pigs, it’ll likely be that despite their slovenly and biblically-dubious reputation, actually, they’re quite clever creatures. As smart as dogs! As smart as chimpanzees! At the … 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
The Aotearoa-born breed is having a moment in the spotlight, thanks to The Guardians of the Galaxy‘s Peter Quill. Kunekune pigs are great and all, but why should I care about them now? A big overseas celebrity has mentioned them – why else? Newlyweds Chris Pratt and Katherine Schwarzenegger have welcomed two kunekune pigs into … Read more
Bacon is on a winning streak, but it’s not all about the streaky. Sophie Gilmour gets to know some of the less popular cuts and explains why you should buy them. Bacon is delicious. This is not just my opinion; it’s not just a fact either, it’s science. Bacon holds a very special place in … 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
Alarmed by the disconnection between his food and its source, Simon Day visits the home of his bacon. I‘ve eaten a lot of bacon. And roast pork shoulder with crispy crackling. I’ve used cured pig’s cheek to make carbonara. Glazed ham at every Christmas. And barbecued so many sausages. But I’d never recognised how disconnected … Read more