Эпизоды
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In today’s podcast we’re wielding a high pressure hose at a Waikato lake – which has become home to the unwanted freshwater gold clam. Lake users are being asked to check, clean and dry anything that touches the water to prevent the spread of the clam to other waterways.
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Waikato dairy farmer Pete Morgan has farmed through a number of droughts in his 30-year farming career. He's made many mistakes along the way but says those dry summers have made him a better farmer. On this week's podcast Pete shares what he has learnt...
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Пропущенные эпизоды?
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A dry summer’s on the horizon and, in this week’s podcast, we’re with MPI's John Roche to hear what farmers can do to successfully farm through it, and where they can turn for help....
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In this week’s podcast we’re hearing how a rural community hub, in an isolated area, is bringing people together. Podcast host Carol Stiles has been invited to breakfast to watch the All Blacks in action, but the hub also organises workshops, further education and action-packed days off the farm….
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On Hook Line and Sinker today we’re hearing from a visiting fisheries scientist who is big on promoting sustainable seafood. Emily De Sousa’s been in New Zealand looking at our aquaculture industry and says people around the world would love to know more about growing seafood the New Zealand way....
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Campylobacter and the BBQ season go hand-in-hand. Each year 5800 cases of the foodborne illness are reported in New Zealand, and almost 1000 people will end up in hospital. In this week's podcast, host Carol Stiles is in the kitchen with the head of NZ Food Safety, Vincent Arbuckle who has some simple tips that will keep you and your guests safe this summer.
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On Gut Feelings this week we hear about efforts to develop rapid test kits for seafood that can tell you right then and there if it's safe to eat. Join host Carol Stiles as she speaks with marine toxin chemist Tim Harwood.
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In Gut Feelings this week we hear about what could be lurking in your dip and why it's important to throw it out once it hits its use-by date. As for the best-before date, if it looks good and passes the 'sniff test', feel free to give it a whirl.
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New Zealanders love their shellfish, but oysters, mussels, tuatua, pipi, toheroa, cockles, scallops, and kina can harbour viruses, bacteria and toxins. In this episode, host Carol Stiles talks to shellfish specialist Piers Harrison about what can happen if you eat contaminated shellfish and how to avoid it.
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NZ Seafood Sustainability award winner Lucas Evans likes his seaweed with some chilli and lime, some cucumber and sesame. He wants to see everyday New Zealanders having seaweed on their plates. Lucas is looking to turn seaweed grown and harvested in New Zealand into premium products. He says a thriving seaweed industry would have huge benefits for coastal communities.
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In this week’s podcast we’re hearing how greenshell mussels are not only good for us but could be even better for the economy. Trials at Nelson's Cawthron Institute have shown taking greenshell mussel powder can reduce joint pain and shorten recovery time after strenuous exercise.
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New Zealand has established oyster, mussel and salmon farms - and now moves are afoot to see if it’s feasible to farm seaweed. A pilot project is under way to test whether common kelp, aka ecklonia radiata, takes well to being ‘planted’ at sea.
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In this week’s podcast we’re talking about mussels. The Coromandel mussel industry’s worth about $65 million in export revenue, and Lance Townsend has been part of it for 32 years. The boat skipper can be found at 4.30 am on work days, whatever the weather, rowing out in a 13 foot dinghy to start up the mussel barge.
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Fishery officers spend their days making sure recreational and commercial fishers stick to the rules that’ll ensure there’s plenty of kaimoana left in the sea for everyone. This week, podcast host Carol Stiles is heading out on a sparkling Kaikōura day with fishery officer Howard Reid.
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In this week’s podcast we’re meeting a commercial fisher who has invented award-winning technology that uses AI to recognise exactly what is going into the net. Dom Talijancich says it allows fishers to carefully target species, avoiding fish they are not entitled (and don’t want) to catch. It can also provide valuable data on the health of fish stocks.
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In this week’s podcast we’re with Fisheries Observer Nigel Hollands. He heads out on commercial fishing vessels to collect data that helps with fisheries management and protects stocks for future generations. Sometimes Nigel shares a bunkhouse with the crew, other times he's allocated his own cabin. If there's no cook on board, you can find Nigel mucking in to help with the meals. The longest Nigel's spent working at sea, without setting foot on land, is three months.
In this series, Hook Line and Sinker, were taking a dive into Aotearoa New Zealand’s seafood sector. We’ll meet some of the people working in it and learn about innovations designed to help the industry grow and thrive.
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Working at sea can be challenging, both emotionally and physically. In today’s podcast we’re hearing about First Mate, the organisation set up to offer guidance and support to fishers, their whanau, and others in the seafood industry.
In this series, Hook Line and Sinker, were taking a dive into Aotearoa New Zealand’s seafood sector. We’ll meet some of the people working in it and learn about innovations designed to help the industry grow and thrive.
Hosted on Acast. See acast.com/privacy for more information.
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Cosmetics made of the finest wool powder, soft popcorn-like wool buds for stuffing, and acoustic wool panels for schools are all innovations their creators hope will reinvigorate New Zealand's struggling strong-wool sector. The goal is to double, if not treble, wool returns to farmers.
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Zoran Sinovcic pulls out jars of antelope horn, pangolin scales and exotic insect larvae. All of them pose a danger to our primary industries and could be carrying diseases we are desperately trying to keep out. Zoran’s job is to ensure commercial food products from Asia, and traditional Chinese medicine ingredients coming in to New Zealand, comply with our strict regulations.
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It’s much more difficult to detect marine pests than land-based pests but there is a network of people diving and scouring beaches to identify anything unwanted and new. Marine pest sleuth Abe Growcott says the public also has an important role to play.
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