Book shows those behind our food
Two Rangitikei farmers feature in a book about the various agricultural producers forming the backbone of New Zealand’s economy.
Organic farmers John and Pauline Blaikie, who farm near Hunterville at Rewa, are promoting their natural method of operation to others in Source.
The book looks at the stories behind New Zealand’s fertile soil. It provides an insight into the people who make food production happen the source - of where it all begins.
It took writers Gerhard and Henri Egger 15 months to compile the book as they travelled around New Zealand’s most interesting farms.
Packed with over 30 personal stories, Gerhard described it as a ‘‘bit of Country Calendar meets Master Chef‘‘.
The Blaikie’s 11-hectare farm, The Willows Organic Farm, sits on the bank of the Rangitikei River. The couple’s main income is from free range eggs, marketed under the label Pasture Poultry Organic Free Range Eggs.
‘‘The hens live a true free range life here with unlimited access across the farm. They are treated like royalty with each hen house named after a royal residence,’’ Gerhard said.
‘‘John and Pauline believe in sustainable farming, caring for the land, soil and water, without the use of pesticides and chemical fertilisers.’’
The book also introduces readers to New Zealand’s world-renowned green-lipped mussels, crafted artisan cheeses made from buffalo milk and bio-dynamically farmed cows. Also included are truffles, olives, a wild mushroom orchard, long-line fishing off the Tutukaka coast and crayfishing at Fiordland.
As the population of cities increased and those on the land decreased, Gerhard said many had become removed from the source of where their food came from - with this book endeavouring to bridge the gap.
‘‘It’s great to be able to showcase what New Zealand has to offer and the quality of the product that we are able to produce.’’
Food writer Lauraine Jacobs praised the book for its in depth analysis of New Zealand’s food production.
‘‘Good food is about the people who are passionate about producing it.
‘‘Good food is about working with, and caring for, our environment. Good food is about handling and cooking the produce with respect, and good food is very much about enjoying and sharing the experience with others.’’