2008-11-14 12:05:23 // Lauren Bartlett
// Idealog #18: features
A chance meeting in the depths of the Pureora forest between a Dutch traveller and a Fijian brewer could make a decent a-man-walked-into-a-bar joke. Instead, the meeting led to a business exporting a uniquely New Zealand beer. Lauren Bartlett reports
2008-08-15 11:35:20 // Vincent Heeringa
// Idealog #16: features
Kevin Roberts: is he God or just a good talker? Vincent Heeringa talks to the world’s most irrepressible optimist and New Zealand’s biggest booster about love and rugby, blue as the new green, snail porridge and the new simplicity. Plus the Eagle vs Shark quiz
2008-07-09 11:18:19 // Amanda Cropp
// Idealog #16: now
A Canterbury marketer goes back to the farm to brew cordial from the weedy nuisance of elderflowers
2008-05-09 11:52:53 // Mic Dover
// Idealog #15: features
Finally we’re as well-known for our wine as our sheep. Fitting then, that the old Bankhouse Sheep Station is now home to a new kind of Kiwi winemaking. Mic Dover meets the Winemakers of Ara. Plus the dirt and the brands
2008-02-21 11:29:27 // Bette Flagler
// Idealog #13: features
Our kiwifruit industry was built by combining the Chinese gooseberry with Kiwi know-how. Now a New Zealand company is returning the favour, working with Chinese growers to raise the plants needed for its natural, healthy sweetener. But they need to step carefully, reports Bette Flagler—Big Sugar is watching
2007-11-16 14:06:18 // Lauren Bartlett
// Idealog #12: features
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A meeting with Fred Hollows set Ray Avery on a new career. Kiwi entrepreneurs are breaking the Third World poverty trap with money, new business models and smart ideas—and selling the same things to the pampered West. Lauren Bartlett unearths the fortune at the bottom of the heap. Plus: The startups sparking Third World innovation.
2007-07-26 23:00:00 // Mic Dover
// Idealog #10: features
The future’s bright, the future’s a personalised smoothie—just tap your genetic code into the virtual grocer. Mic Dover meets the Kiwis who are reinventing what we eat
