From the editor
There is nothing on our cover this week that you couldn’t eat. Except possibly the paper it’s printed on. Each element in the shot is edible, including the nasturtium, onion flower, bay leaves, taru haunga (fennel) and tuangi (cockles) for the shoreline, plus the shimmering ihe or takeke (piper) for the sea, and the salt that makes the horizon. The shellfish and fish we chose are on the “most sustainable” list. Also foraging this week is Annabel Langbein, who has delicious recipes using, among other wild herbs, puha (watercress). Kim Knight writes brilliantly about a most pressing issue: the future of fairy bread, Greg Bruce — a cereal offender — pours his love all over porridge. But nowhere in reading this, must you feel “food guilt” See Delaney Mes’ story on the latest industry imperative to “get” to you, over your food desires. Eat, read and be merry.