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Speaker 1: You're listening to the Saturday Morning with Jack Team podcast

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Speaker 1: from news talks at be Now.

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Speaker 2: Sustainability commentator Kate Hall aka Ethically Kate is with us

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Speaker 2: this morning, Yoda.

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Speaker 3: Good morning Dack.

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Speaker 2: We are now officially in the second half of twenty

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Speaker 2: twenty four, which means we are officially more than halfway

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Speaker 2: through your New Zealand Made Food challenge. Just for people

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Speaker 2: who don't understand what you're trying to do this year,

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Speaker 2: give us the basics. What are you trying to achieve?

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Speaker 3: So since the first of January, I have purchased only

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Speaker 3: New Zealand made food, So when I'm shopping to make groceries,

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Speaker 3: it has to be made in New Zealand, preferably grown

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Speaker 3: that's made in New Zealand, meaning you know, sometimes you

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Speaker 3: can't get everything grown New Zealand. You used to say,

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Speaker 3: like I'm usually or something may have some important orso

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Speaker 3: local ingredients, right, but made in New Zealand.

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Speaker 2: Okay, So okay, first of all, why why yes?

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Speaker 3: So that I can challenge myself to understand what we

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Speaker 3: make here in New Zealand, so I can really really

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Speaker 3: you know, know what different crops we have or don't have,

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Speaker 3: so I can support and discover small New Zealand maids businesses.

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Speaker 1: Yeah, and just.

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Speaker 3: Yeah, change out my diet a bit to just be

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Speaker 3: a lot more local.

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Speaker 2: I mean that is actually really cool. Like I in theory,

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Speaker 2: I love the idea of being more connected to the

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Speaker 2: seasons and to the produce that is available in New

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Speaker 2: Zealand and that kind of thing. But the more I

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Speaker 2: think about it, the trickier it seems it would really

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Speaker 2: be so. So like to give me an example, would

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Speaker 2: you eat anything with refined sugar in it?

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Speaker 3: Okay? I still do bake with sugar, right, Okay, but

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Speaker 3: you know, like again that sugar I guess isn't grown

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Speaker 3: in New Zealand. Yeah, yes, like you know, made and

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Speaker 3: processed here and says like maybe New Zealand on attack

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Speaker 3: it type of thing. So but I wouldn't, I guess.

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Speaker 3: I just living with low waist in general, which I've

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Speaker 3: tried to the last few years. I make a lot

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Speaker 3: of my own stuff, which that has been hard because

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Speaker 3: you know, sometimes you might find a baking ingredient that

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Speaker 3: says made in Australia, but you may find a you know,

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Speaker 3: gluten free because I'm Celiac too. Box of biscuits that

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Speaker 3: says made in New Zealand, but all the ingredients are

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Speaker 3: from out Yeah. Yeah. So that's been one that I've

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Speaker 3: just kind of know, use my better judgment to decide

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Speaker 3: how might challenge. But I do. I do. Really, what

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Speaker 3: I've loved is eating far more simply. So I do

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Speaker 3: eat a lot less refined processed foods. Not that I

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Speaker 3: was heavy on those anyways, especially being yeah Celiac and

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Speaker 3: low Waiste. But I just eat really basic foods.

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Speaker 2: Oh my gosh. What about bananas?

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Speaker 3: No, my, that's literally you like my main my main

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Speaker 3: challenge four.

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Speaker 2: Is has no banana?

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Speaker 1: Yeah?

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Speaker 2: Or isn't there a couple of places in Northland that

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Speaker 2: like grow bananas? Okay, there you go.

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Speaker 3: Through summer, I had a lot of bananas for me,

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Speaker 3: Like I was eating at least a banana a day.

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Speaker 3: That's especially as Celia. It's like a really.

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Speaker 2: Simple you know, try having a seven your old boy

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Speaker 2: in the house, honestly, yeah, he eats four a day sometimes,

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Speaker 2: oh my gosh.

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Speaker 3: And it's really hard to replace, you know, you can't.

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Speaker 3: It's not really just a quick swapout for a banana

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Speaker 3: like this unique so rice, yep, I.

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Speaker 2: Really miss right Oh my goodness.

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Speaker 3: But what rice with quinola, which we grow in New Zealand.

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Speaker 3: But it's not the same, Like he's the same.

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Speaker 2: No, it's not the same.

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Speaker 3: It is much better for you, so you know, that's

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Speaker 3: probably much more nutritious. However, I feel like rice you

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Speaker 3: can eat like every day and it doesn't get old,

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Speaker 3: you know.

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Speaker 2: But quinla why I feel like, yeah, keenwa with a

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Speaker 2: with a lamb corma. Just I know you're not but

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Speaker 2: like that's not the same. Yeah, that's not that doesn't

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Speaker 2: hit the same way. Okay, So what has been good

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Speaker 2: about this challenge so far?

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Speaker 3: So I think the house benefits, you know, like literally

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Speaker 3: eating super simple foods, just not having the option of

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Speaker 3: reaching for anything that is yeah, you know overseas. I

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Speaker 3: think also the connection that I feel with New Zealand,

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Speaker 3: like I knew again I was gonna understand all these

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Speaker 3: different small producers, but you know, just being far more

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Speaker 3: engaged and intrigued by what we grow here in our

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Speaker 3: soils has meant And I've ended up with like different

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Speaker 3: random types of produce from people's gardens and you know,

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Speaker 3: experimenting with different things. I saw a lady in the

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Speaker 3: coramandel when we were house sitting there, she had made

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Speaker 3: her own salt from just ocean water, and I, oh,

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Speaker 3: my goodness, of course, like I was researching New Zealand

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Speaker 3: made salt when I'm whilst steering at the ocean when

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Speaker 3: you know, a bucket of water, boil it down, which

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Speaker 3: I'm yet to try. So I think the creativity of

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Speaker 3: this challenge has definitely outweighed like the sacrifices of rice

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Speaker 3: and bananas.

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Speaker 2: Yeah right, It's actually a really amazing thing to try

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Speaker 2: and achieve. Are you confident you're going to get through

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Speaker 2: it all, get through the rest of the year.

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Speaker 3: Yes, I am. However, one of my kind of parts

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Speaker 3: of the challenge that I thought i'd do so I

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Speaker 3: wouldn't waste food is I've still been able to eat

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Speaker 3: what I already had in my pet. Now I'm using

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Speaker 3: out some of those things. So I definitely there's some

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Speaker 3: things that I have been using throughout, especially.

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Speaker 2: Spices and oh my gosh, I.

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Speaker 3: Think towards the end of the year. Yeah, I think

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Speaker 3: about this.

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Speaker 2: At first, I was like, yeah, I get it. The

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Speaker 2: more I think about it, you just it just means

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Speaker 2: like the most delicious food. Yeahs interesting. Yeah, then you're stuffed. Yes,

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Speaker 2: oh my god.

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Speaker 3: So then you usually find it alternatives, Like we do

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Speaker 3: grow so much in New Zealand. You know, we even

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Speaker 3: grow coffee, like we're out north. Yeah, we don't really

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Speaker 3: grow much black tea. So I've actually gone off black tea.

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Speaker 3: I don't drink caffeine now. So yeah, all these Them'm saying.

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Speaker 3: It's been an experiment and I will definitely make it

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Speaker 3: till the end of the year, but I will probably

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Speaker 3: have a little hiatus from keenware.

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Speaker 2: And ye okay, So what's going to be the fo

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Speaker 2: what's going to be like? Is this is the equivalent

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Speaker 2: of your death road dish? You know? He asks people like,

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Speaker 2: what would you have as your kind of last meal?

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Speaker 2: What is going to be your first meal of twenty

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Speaker 2: twenty five?

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Speaker 3: It will be rice? Maybe just plain rice. I really

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Speaker 3: must right, Like I'm actually salivating a little bit, just

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Speaker 3: like a plate of rice with some bananas on the

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Speaker 3: side and coconuts. Yeah, I used to have like coca melon,

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Speaker 3: So yeah, I mean maybe that's a new dish in itself.

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Speaker 2: It's just this amazing. Yeah, I'm glad you're doing it

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Speaker 2: because I couldn't. I'll be honest, with you. I couldn't.

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Speaker 2: I couldn't do it. So I love the in theory.

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Speaker 2: I love being more connected to what we're producing and practice.

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Speaker 2: I think I still want to be able to wrap

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Speaker 2: up a lamb coma with you know, some nice starchy

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Speaker 2: bes Marty Race.

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Speaker 3: Well we can have a balance, right, That's why I'm

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Speaker 3: doing it. Then I can. I can find out all

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Speaker 3: these different great places, so then other people can just

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Speaker 3: incorporate them and said, not be so extreme.

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Speaker 1: Good for you?

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Speaker 2: All right, Well, what we'll do is maybe for our

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Speaker 2: last show of the year in December, we will we

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Speaker 2: will come back to you then and see if you're

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Speaker 2: equivalent of a death throw dish your first meal for

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Speaker 2: twenty twenty five is going to be any difference? If

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Speaker 2: maybe you've got some summer cravings. Maybe keep up the

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Speaker 2: great work. Nice to chat, Thanks sex. That is Kate Hale.

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Speaker 2: You can find her on the social media play forms

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Speaker 2: by searching ethically Kate. If you want to get in touch,

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Speaker 2: ninety two ninety two is our text number. You can

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Speaker 2: email me as well. Jacket NEWSTALKSIDB dot co dot nz.

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Speaker 1: For more from Saturday Morning with Jack Tame, listen live

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Speaker 1: to Newstalks EDB from nine am Saturday, or follow the

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