GLOBAL INDIGENOUS: A New Zealand mountain now a person, legally
Around the world: Taranaki Maunga, a mountain in New Zealand, has been granted legal personhood, Rwanda initiates Heritage Forest project safeguarding ancient native trees, Kimberley Aboriginal Fashion Textiles runway returns in 2025, and a renowned Uyghur historian receives a 17-year prison sentence.
New Zealand has officially conferred legal personhood on a mountain for the first time, honoring its cultural significance to Māori tribes and establishing a precedent for enhanced environmental protection, Mongabay reported on February 20.
In January, a new law redefined Taranaki mountain on New Zealand's North Island. It will be known by its Māori name, Taranaki Maunga (maunga meaning mountain), replacing the colonial Mount Egmont. Likewise, Egmont National Park becomes Te Papa-Kura-o-Taranaki. The law also designates Taranaki Maunga and its adjacent peaks as a legal person, 'Te Kāhui Tupua,' with 'all the rights, powers, duties, responsibilities, and liabilities of a legal person.'
New Zealand has recently extended legal personhood to natural entities, including a rainforest, a river, as well as whales and dolphins. Environmental economist Viktoria Kahui of the University of Otago emailed Mongabay that while mountains like Mauna Kea in Hawaii – granted stewardship authority – and Mount Zizuma in Colombia – deemed sacred – enjoy legal status, these differ from full legal personhood.
For Taranaki's Māori, Taranaki Maunga is more than a mountain; it is an ancestor, 'a source of physical, cultural, and spiritual sustenance, and a final resting place.' In the 19th century, the British Crown purchased and confiscated land in Taranaki without Māori consent, prompting efforts to reclaim ancestral lands.
Kahui remarked that the law is 'a real testament to Māori in Taranaki who resisted and struggled against the wrongdoing of the Crown for well over [a] hundred years.'
Beyond its cultural value, the law provides a 'blueprint' for environmental protection by empowering Indigenous communities, as it 'acknowledges the special relationship between the Indigenous people of Taranaki and the Maunga.'
Although Te Kāhui Tupua is a nonhuman legal entity – similar to a legally recognized organization that can own property, enter contracts, and sue – Kahui noted, 'They do not have the same rights as human beings.'
The bill mandates that Te Tōpuni Kōkōrangi, a legal body comprising four local Māori iwi members and four individuals appointed by the minister of conservation, will represent Te Kāhui Tupua. Through this body, the mountain 'has a voice' and its interests are legally defended, with Kahui adding, 'That's unique.'
Amid global biodiversity loss driven by economic pressures, environmental legal personhood has empowered Indigenous tribes and local communities in places like New Zealand and Colombia to gain control over environmental stewardship.
Rwanda's legacy tree project, launched February 20 by Rwanda Forestry Authority and University of Rwanda's CoEB, aims to document, protect, and celebrate the nation's oldest, largest, and significant trees, Earth Rwanda reported on February 20.
Amidst Rwanda's rolling hills and expanding cities, many of the nation's oldest trees still stand – witnesses to generations of change. These legacy trees are vital for carbon sequestration, biodiversity conservation, and preserving Rwanda's cultural heritage. Yet, with urbanization and agriculture on the rise, these ancient giants face growing threats.
'The Legacy Tree Project is a crucial step in protecting Rwanda's remaining native trees,' said Dr. Concorde Nsengumuremyi, Director General of RFA, according to Earth Rwanda. 'By documenting these trees and recognizing their ecological and cultural value, we are ensuring that future generations will continue to benefit from their presence.'
This initiative goes beyond merely identifying trees – it's about sharing their stories. Conservationists and researchers will record the histories of these trees, involve local communities in their care, and even launch a Legacy Tree Tour. Managed by community members, this tour will promote eco-tourism while providing income to local households.
According to Beth Kaplin, Senior Researcher at CoEB, science and tradition must work together for success. 'By combining scientific research with traditional knowledge, the Legacy Tree Project will not only protect biodiversity but also strengthen the connection between people and nature,' she explained. 'These trees are living testaments to Rwanda's history, and through this initiative, we will ensure their stories are told and their benefits sustained.'
The project also aims to improve access to native seeds for forest restoration, enhance research and policy advocacy for tree conservation, raise public awareness about the ecological and cultural importance of legacy trees, and engage youth in hands-on stewardship programs.
One exciting aspect is its community-driven approach. Rwandans are encouraged to help identify and document legacy trees in their districts. If you come across an exceptionally large native tree – so immense that you can't wrap your arms around it – it might be a legacy tree. You can submit details online, contact a local District Forest or Environment Officer, or send an SMS with the tree's location. Experts will then verify its status, record its details, and ensure its protection.
Through the combined efforts of scientists, conservationists, and local communities, the Legacy Tree Project is set to become a cornerstone of Rwanda's commitment to sustainability and biodiversity conservation. It's not just about saving trees – it's about preserving a natural and cultural legacy for future generations.
The Kimberley Aboriginal Fashion Textiles Art runway makes a comeback on June 1, highlighting the growing excitement and participation in textile and fashion innovations across Western Australia and throughout the nation, National Indigenous Times reported on February 20.
The Kimberley Aboriginal Fashion and Textile Arts event has been a source of inspiration for Kimberley textile printers, fashion makers, designers, and creatives in performance and photography. Answering the call from local art professionals and regional communities for homegrown opportunities in the creative and fashion industries, Kimberley Aboriginal Fashion and Textile Arts established a platform for local talents to develop and showcase their innovations in fashion and textiles.
"KAFTA (Kimberley Aboriginal Fashion and Textile Arts) is back in 2025 to celebrate Kimberley Aboriginal fashion, textiles and creative industries over the June long weekend! Designers and artists, an EOI call out for collections and stalls is coming. Can't wait to see what everyone is creating for this year's runway," the Kimberley Aboriginal Fashion and Textile Arts team announced in a statement this week, according to National Indigenous Times.
Returning on Sunday, June 1, the Kimberley Aboriginal Fashion and Textile Arts runway will feature a fresh lineup of Kimberley Aboriginal fashion, textiles, and live performances. On Monday, June 2, the Kimberley Aboriginal Fashion and Textile Arts Pop Up Fashion Fair will give consumers the opportunity to purchase directly from Kimberley creatives in Broome.
Details on participating designers and art canters are yet to be announced.
Brodie George, founder of Jalayimiya Swim and a proud First Nations fashion designer who participated in the 2024 runway, emphasized the event's positive impact on both the community and its designers. "I was very emotional on the day and the days leading up to it watching all the prep. KAFTA (Kimberley Aboriginal Fashion and Textile Arts) has such a great impact on our community and this event will definitely be a highlight of the year for all involved," she said.
Part of the Broome Fringe Festival, Kimberley Aboriginal Fashion and Textile Arts events have showcased Kimberley community-led experiences by presenting 13 clothing collections, featuring work by 53 artists, engaging 78 young Indigenous models, and including 52 Indigenous performers. Remarkably, Kimberley Aboriginal Fashion and Textile Arts is entirely Kimberley-run, relying on local businesses for equipment and event services.
A renowned Uyghur historian and expert in Uyghur toponyms is currently serving a 17-year prison sentence due to his writings, according to sources familiar with the matter, Radio Free Asia reported on February 21.
Ghojaniyaz Yollugh Tekin, 59, previously an educator at the Aksu Education Institute in China's far-western Xinjiang region, focused his research and publications on Uyghur toponymy – the linguistic evolution of place names and the historical and geographical reasons for them.
A police officer from Tekin's village in Aksu prefecture's Uchturpan county informed Radio Free Asia that Tekin had been sentenced to 17 years and is serving his sentence in Hotan, approximately 500 kilometers (310 miles) south of Aksu city.
Tekin was detained in 2017 during the Chinese government's mass roundup of Uyghurs and other Turkic peoples in Xinjiang, according to a list of imprisoned Uyghur intellectuals compiled by Norway-based researcher Abduweli Ayup.
Tekin received his prison sentence in late 2018 for his research, writings, and views that Uyghurs are part of the Turkic world – and not Chinese – according to Ayup's data.
Among the estimated 1.8 million Uyghurs, including intellectuals, teachers, cultural figures, and prominent businesspeople, who were forced into re-education camps, Tekin was notable for his influential historical research and writings. He actively participated in intellectual gatherings and debates in Uyghur society, said his friend Tuyghun Abduweli, an activist now living in Canada.
Chinese state security agents often harassed Tekin after he gained significant recognition for his writings on sensitive historical topics concerning Uyghurs' connection with the Turkic world, Abduweli said.
My final thoughts are in New Zealand where a decision to recognize Taranaki Maunga as a legal person is nothing short of inspiring. By renaming this cherished mountain with its original Māori name and establishing it as Te Kāhui Tupua – with 'all the rights, powers, duties, responsibilities, and liabilities of a legal person' – the law beautifully honors the deep-rooted connection between the Māori people and their ancestral land.
This gesture not only reclaims the mountain's true identity after a long history of colonial imposition but also serves as a powerful symbol of resistance. It stands as a heartfelt tribute to a community's resilience and a reminder of the enduring value of indigenous wisdom.
What makes this initiative even more remarkable is its forward-thinking approach to environmental protection. This not only paves the way for better environmental stewardship but also empowers Indigenous communities to take an active role in protecting their natural heritage.
In a world facing growing environmental challenges and biodiversity loss, New Zealand's model offers a refreshing and transformative blueprint. Other nations should take note: Integrating indigenous perspectives and granting legal personhood to natural entities can help address historical injustices while fostering sustainable relationships with our environment.
Embracing this innovative approach is more than just a legal reform – it's a commitment to honoring cultural heritage and preserving nature for future generations. Let New Zealand's example inspire a global movement toward environmental justice and cultural reconciliation.
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4 days ago
- Travel + Leisure
How a Generation of Young Chefs Is Turning New Zealand Into the Next Hot Food Destination
If, by some miracle of time travel, you journeyed back a millennium to what would one day become New Zealand, you would find no humans, no sheep, and no other land mammals except for two types of bat. The 700-island archipelago was settled in the 1200s by Polynesian seafarers—ancestors of today's Māori—who brought kumara (sweet potatoes), taro, and yams. From left: Beau, located in the suburb of Ponsonby; Wharekauhau Country Estate. The British, who first arrived with Captain James Cook in 1769, introduced grapevines, cows, and pigs. The settlers turned New Zealand, with its fertile land and rolling hills, into an agricultural powerhouse that today yields superb meat, wine, and dairy products. (This nation of just 5.3 million people exports more milk than any other.) But while Kiwi produce has found its way into kitchens worldwide—my husband, Tristan, and I buy New Zealand butter at our local Costco in Grand Rapids, Michigan—its cuisine has garnered less recognition. From left: Chef Robert Fairs at Londo; brûléed figs with labneh, a dish on the restaurant's tasting menu. Perhaps that's because Kiwi cookery defies easy definition. A few decades ago, it could have been characterized as an old-school derivative of British food—meat and potatoes, fish-and-chips, perhaps a pavlova for dessert. But waves of immigration—nearly a third of today's New Zealanders were born elsewhere—have vastly diversified New Zealand's palate. Last year, 91 restaurants were honored with Cuisine magazine 'hats,' the Michelin star's Kiwi cousin. Among them, you'll find places serving French, Samoan, Indian, Japanese, and Cuban food, as well as abundant fusion cooking. In February, Tristan and I embarked on a two-week culinary tour of the archipelago. We began in Auckland, the largest city, then worked our way down the North Island before finishing in Christchurch, on the South Island. Along the way, we met and tasted the food of a rising generation of chefs and producers who celebrate their nation's bounty, yet still often struggle to explain what unifies its cooking. Arthur's Pass and Lake Pearson, as seen from Flockhill. What exactly is New Zealand cuisine? We tried to eat our way toward an answer. On our first night in Auckland, we dined at Pici, a tiny pasta bar tucked inside a 1920s shopping arcade on Karangahape Road. K-Road, once one of the city's prime shopping streets, later became a red-light district; today it's in transition, with sleek cafés situated alongside tattoo parlors and vape shops. The deep flavors of the tuna carpaccio, a special that evening, and the pici cacio e pepe, chef Jono Thevenard's signature dish, left us marveling. The next day, I asked Thevenard whether Pici was an Italian restaurant—not an outlandish question, given the menu. 'No,' he said. 'I'm not Italian.' His mother lived in Italy for a spell, and while he felt an affinity for rustic Italian cuisine, particularly its veneration of fresh ingredients, his kitchen, he insisted, was thoroughly Kiwi. From left: Picnicking at Flockhill, a luxury lodge on a sheep station outside Christchurch; 'Flockhill preserves,' a dish of pickled and fermented vegetables at Sugarloaf at Flockhill. I replayed our meal in my head: we'd also had stracciatella with heirloom tomatoes and an excellent fettuccine alle vongole . Thevenard redirected me from the dishes' names to the ingredients' origins. The tuna? He saw an albacore on a fisherman friend's Instagram feed and asked to buy it. His olive oil? From a neighbor 150 miles north of Auckland, 'up where my mom lives, outside the town of Kerikeri.' His rosemary and thyme come from plants he installed, guerrilla-style, in the park behind the shopping arcade. New Zealand cuisine, he said, 'is what you can forage, what you can hunt, what you can get from the garden and the forest.' Beyond Pici, Thevenard has leaned in to that spirit, and his Māori heritage, by collaborating with his friend Kia Kanuta on pop-up feasts. These meals, prepared using a traditional pit-cooking method called hāngī, feature roasted pig, kumara, and other Māori staples. In 2024, Kanuta won the Lewisham Award, given annually to Auckland's best chef, for his work at Ada Restaurant, one of the few high-end Auckland establishments celebrating Māori cuisine. But he quit at year's end, partly from exhaustion and partly because he felt Ada was inaccessible to his fellow Māori. 'I love cooking for my people,' he said, 'and you want to be a credit to your people.' From left: Claire Edwards of the South Wairarapa–based seafood supplier Tora Collective; chef Jono Thevenard, left, at his Auckland restaurant, Pici, with collaborator Kia Kanuta. Aside from his collaborations with Thevenard, Kanuta now cooks a couple of days a week at an Auckland soup kitchen. To him, this is inherently Kiwi—not just venerable techniques and heirloom ingredients but also layered relationships and communal care. 'You need connection,' he told me, 'to people and to the land.' 'Do you know the word whakapapa ?' restaurateur Diva Giles asked when I visited Beau, the Auckland wine bar and deli she runs with chef Logan Birch. I didn't. 'It's a blend of outside stuff and inside stuff,' Birch said. From left: The Chef's Table at Blue Duck Station; short-fin eel with nasturtiums at the Chef's Table. Whakapapa—literally, 'to layer'—usually refers to one's genealogy. But it can also be used to map all that shapes a person—culture, context, geography. Giles's whakapapa is paternally British and maternally Māori. In culinary terms, it includes the years she and Birch spent working in London and Paris restaurants and what they've learned from their Filipino and Indian colleagues at Beau. Whakapapa honors the interweaving of stories, and it recognizes the interdependence of all things. With that conceptual seed planted, I began to notice how diverse cultural influences could meld with New Zealand's bounty to inspire the surprising and the new. At the French Café, an Auckland institution now stewarded by Indian immigrants Sid and Chand Sahrawat, ribs of lamb—that quintessentially Kiwi meat—came with chili-tamarind sauce and fennel kimchi. At Kingi, Tom Hishon's seafood-centric restaurant in the Hotel Britomart, a taco cradled plump pieces of crayfish. At the Blue Rose Cafe, classic hāngī ingredients—pork, kumara, pumpkin—nestled neatly in that most traditional British carrying case, a pie crust. I began to notice how diverse cultural influences could meld with New Zealand's bounty to inspire the surprising and the new. It all made delectable sense, and it all made me crave a closer experience of the land (and sea) that fostered such abundance. After four days in Auckland, we flew south to Rotorua, then drove four hours to Blue Duck Station, a ranch that neighbors Whanganui National Park. The Whanganui River winds past the property, which is home to 3,500 breeding ewes and herds of red and fallow deer. After showing us around the ranch by ATV, station proprietor Dan Steele insisted we see things from a different perspective—by speedboat. From left: Chef Giulio Sturla with his dog, Guapa, at Mapu Test Kitchen, in Lyttleton; Mapu's mushroom ice cream. One Māori legend recounts how the loneliness of the mountain Ruapehu moved the sky father, Ranginui. One heaven-sent teardrop, and the Whanganui River began flowing. Lushly forested slopes rise steeply from both banks to form verdant canyons, and to our untrained eyes, the scene appeared pristine. 'It's not,' Steele said. As we sped downstream, he pointed out species that arrived with immigrants and settled in: walnut trees from Japan, acacias from Australia, blackberries planted by the English for a jammy taste of home. Feral goats once proliferated (Captain Cook brought them in 1773). After the goats were culled, locals realized that solving one problem had magnified another. 'The goats had been eating the blackberry, which is now threatening to choke the watercourses,' Steele said. The sheer scale of this ecological puzzle has forced Steele to pick his proverbial battles. One priority is to save the endangered whio, the blue duck for which the station is named. It lives only in New Zealand, and fewer than 1,000 breeding pairs remain. Traps dotting the station target the bird's non-native predators—ferrets, stoats, rats. Steele suddenly slowed the boat and told us to look for the whio 's distinctive white beak. 'I'll give you 30 seconds.' All I saw were rocks in shades of brown and gray. Then two rocks near the riverbank quivered, and my eye caught two moving, white cursors: a pair of whio . This couple, I learned, has inhabited roughly the same spot for five years. Steele has been rallying his neighbors to reinvigorate native forest, stem agricultural runoff, and cleanse the Whanganui. The ducks' presence reflects some progress. 'The river is healing enough to sustain them, but they also haven't produced any ducklings,' Steele said. Still, they're fine ambassadors. 'I want to inspire people to do good things for the environment, but how do you do that if you don't get them into that environment? You've got to have a 'wow' factor. For a lot of people, a trip down the Whanganui River is not on their radar, but fine dining is.' From left: The garden salad at the Chef's Table, the restaurant at Blue Duck Station; co-owner and chef Jack Cashmore. In 2021, Steele opened the Chef's Table at Blue Duck Station, a 10-seat restaurant on one of the property's highest peaks, with British-born Jack Cashmore as co-owner and head chef. Accessing the restaurant, five miles uphill from base camp, requires either a strenuous two- to three-hour hike or a 20-minute ATV ride. Four elegant cabins, linked to the restaurant by boardwalks, provide overnight accommodations. The Chef's Table is a wood-paneled jewel box. The tables face floor-to-ceiling windows that offer dramatic views of Whanganui National Park. There's just one seating each night, and Cashmore's tasting menu always has at least 10 courses—on our visit, it was 13. 'Fifty to sixty percent of our ingredients come from the station itself,' he said as he cooked. Foraged fungi became a mushroom 'biscuit,' the most beautiful cookie I'd ever seen, featuring cèpe cream sandwiched between two crisp rounds of mushroom tuile. What looked like melon balls were actually the tender stems of mamaku (native tree fern), bathed in onion broth and finished with oil made from kawakawa (New Zealand pepper), which the Māori revere for its healing properties. Every dish was surprising. Cashmore's savory baked custard was both a culinary triumph and a conservation effort: he topped silky custard with diced green pumpkin and jelly spheres resembling salmon eggs. Taste one, though, and you'll know it has nothing to do with the sea. The jelly is made from pheasant and rabbit—both invasive species—stewed with sherry and herbs. The broth is then strained and set with agar. Foraged fungi became a mushroom 'biscuit,' the most beautiful cookie I'd ever seen. Sid Sahrawat, one of New Zealand's most celebrated chefs, visited the Chef's Table in 2022; he told me he found it 'inspiring.' Steele hopes Cashmore's cooking will inspire delight, yes, but also curiosity and care. 'This is a biodiversity hot spot. It has a lot of issues, but we're trying to fix them,' he said. 'Without a healthy environment, we will not have healthy food.' From left: Chef Taylor Cullen in the kitchen; venison heart fermented in honey at Sugarloaf. From Blue Duck Station, we drove six hours to the Wairarapa, a rural region in the North Island's southeasternmost corner, to the Wharekauhau Country Estate. Located on a 3,000-acre sheep station, Wharekauhau is a grande dame among New Zealand's lodges. Its 17 sumptuously furnished cottages overlook Palliser Bay, and its acclaimed kitchen draws heavily on what's grown and foraged on the property. One afternoon, we met chef Norka Mella Muñoz in an outdoor kitchen tucked in a shady dale. While making lunch, she recounted her childhood in Chile, where her parents sold clothes in a market. Her culinary training began at 13, when she befriended a fishmonger who taught her how to clean fish. She landed in New Zealand in 2003, intending to learn English and save some money to continue traveling. She never left. 'Chile is more male-oriented,' she said. 'Here, for a woman, there are opportunities. Now it's home.' (In April, Muñoz departed Wharekauhau to become executive chef at the nearby Palliser Estate winery.) Our starter was paua (blackfoot abalone) three ways—creamed, pan-fried, and made into sausage. For our main, Muñoz grilled butterfish, which she finished with shallot-and-caper beurre blanc and served with vegetables from Wharekauhau's garden—potatoes, broccoli, carrots ('we have so many carrots right now,' she said). From left: Troy Bramley, co-owner of Tora Collective; beach-barbecued crayfish with seaweed butter at Tora Collective. The paua came from Tora Collective, a boutique seafood outfit that had also caught the crayfish in the taco we'd eaten at Kingi in Auckland. I told Muñoz that Tora's proprietors, Claire Edwards and Troy Bramley, had invited me to go fishing. 'Tell them I want kina !' she said, using the Māori word for sea urchin. Before dawn the next day, I set off for Tora, a hamlet on the Pacific coast. After a harrowing 90-minute drive on narrow roads twisting through the coastal mountains, the vista from Edwards and Bramley's oceanfront home restored my spirit; the hills shone and the water sparkled in the early morning sun. As Edwards and I walked to the rocky shore to harvest seaweed, she told me that they can host guests who sign up to be temporary crew members on Bramley's fishing boat. 'We want our visitors to have the experience we grew up with,' she said. 'Diving with our parents, grilling on the beach—we had a real connection with this raw, breathtaking beauty.' Raw and breathtaking was right: as the wind gusted and I focused on staying upright on the rocks, Edwards scooped armfuls of seaweed into her crate. I didn't harvest a single piece. 'All good!' she said brightly. 'Let's get you to the boat.' From left: A crayfish taco at Kingi, in Auckland; the interior of Kingi. We found Bramley on a nearby beach with his assistant, Bailey Morris, whose grandfather was one of the first people to harvest crayfish in these waters. They backed the boat out, and we motored to nearby traps. Bramley pulled one, then began sorting crayfish according to the official regulations and his personal rules. Though paua has no official off-season, he doesn't harvest from August to early October, when they spawn. Abiding with Māori tradition, he dives for kina only while the pōhutukawa tree flowers—roughly October to January. Crayfish must have tails at least 54 millimeters wide to be taken legally; Bramley also throws all females back. 'One female can produce 500,000 eggs,' he said. Harvesting females undermines his future catch. 'It seems so simple to me.' When we got back to their house, Bramley and Edwards divvied up the day's haul to dispatch to restaurants across New Zealand. Then Edwards tucked two crayfish and two kina into a box for me. With a hug and orders to refrigerate the seafood as soon as possible, she sent me back to Wharekauhau. I found Muñoz in the kitchen. 'Is that what I hope it is?' she said. She opened the box and shrieked in delight. From left: Logan Birch and Diva Giles, co-owners of the Auckland wine bar Beau; pan-fried bluenose fish with squid-ink fregola, at Beau. That evening, she poached a crayfish for us, halved it, bathed it in butter, and showered it with herbs. As we ate, I remembered watching that crayfish emerge from the ocean and hearing the story of the chef who cooked it. Would you believe me if I said that the memories deepened the dish's flavor? Regardless, it was delicious. What is New Zealand cuisine? Everyone we met had a different answer. Norka Mella Muñoz: 'Evolving.' Sid Sahrawat: 'An amalgamation.' Claire Edwards: 'Place, person, produce—a story in a mouthful.' I suppose an American traveler shouldn't find such disparate replies unusual. Isn't American cuisine also a cornucopia and a work in constant progress? Our penultimate stop was Flockhill, an ultra-luxury retreat that opened last December on a 36,000-acre sheep station in the Southern Alps, a 90-minute drive from Christchurch. The main lodge, a barn-style building that houses the restaurant Sugarloaf and an impressive bar, centers on a massive hearth that both literally and figuratively radiates warmth. Each of its 14 suites has a private deck and a wall of glass affording views of the surrounding mountains. (On a nearby hilltop, there's also a four-bedroom villa called the Homestead, which comes with its own private chef.) From left: Gazpacho with raw kingfish at Londo, a Christchurch restaurant; a painted mushroom design on the dining-room window of Forest, in Auckland. I signed up for one of Flockhill's signature experiences, which invites guests to harvest and cook alongside chef Taylor Cullen. He has spent the past three years hiking Flockhill's grounds, observing what grows wild, and establishing a garden. From his raised beds, we picked fennel, blackberries, and strawberries. (He'd found the strawberry plants in a nearby valley and transplanted them.) Near the railroad tracks—the famed TranzAlpine train crosses the property—he discovered pear and apple trees. 'I think they're heritage,' he said, speculating that they grew from discarded cores. 'I reckon people just threw things off the train.' When I asked if he had a signature dish, he paused and then said, 'Flockhill preserves.' Perhaps he hesitated because it's less a dish than a one-plate showcase of things that grow on the property. 'You eat the land, basically,' he said. The foraging experience segued into a 10-course meal, some of which I'd helped to prepare. 'Flockhill preserves' was our sixth course, after sourdough made from 'Greta,' his five-year-old starter, and before a fermented-corn fritter cooked in beef fat. Arrayed on the platter were 14 items, including pickled radishes, pine-bud capers, and my fennel and berries. 'Look!' I proudly told Tristan. 'I picked those.' From left: Sarah Tabak and Ben Eyres, co-owners of Beabea's, an Auckland bakery; steak-and-cheese pie at Beabea's. On our last night in New Zealand, we visited Giulio Sturla's Mapu Test Kitchen, in the Christchurch suburb of Lyttelton. In 2015, Sturla founded Eat New Zealand, a nonprofit devoted to defining Kiwi cuisine. 'New Zealand is the biggest testing ground for new flavors in the world,' he said. 'Everyone here has come from somewhere else, even Māori.' Sturla embodies New Zealand's hybridity. Born into an Italian family in Chile and raised in Ecuador, he arrived in New Zealand in 2008 and now holds a Kiwi passport. 'I'm a person from everywhere. My ideas come from every single place I have lived. Those flavors are in this kitchen, but with New Zealand ingredients.' Sturla insists Mapu is a kitchen, not a restaurant. It doesn't have regular hours. There's no menu. He is its entire staff—chef, manager, sommelier, dishwasher. Each morning, he peruses the garden out back and gathers what looks good. Then he raids his pantry and fridge and cooks. From left: A few of the 10,000-plus sheep at Flockhill; a guest room at Flockhill with a view of Purple Hill. From the first course, his disregard of normal culinary boundaries was clear. He'd baked a cracker made from vegetables barbecued until ashen, which he topped with a salad of dehydrated cherry tomatoes, preserved rose petals, and cherry blossoms, along with blackberries and purple shiso from his garden. When he recited the ingredients, it seemed nonsensical. A bite, and everything sang—sweet, sour, and salty flavors arranged in exquisite harmony. That morning, after taking his daughter to 6 a.m. swim practice, Sturla had foraged porcini in a Christchurch park. ('A very good time to go mushroom hunting,' he said.) He cooked the mushrooms in a sauce made from an earlier harvest of porcini, which he'd aged to a miso-like consistency and depth. ('We don't have soy in New Zealand.') Then he paired the mushrooms with crisped slices of blue potato and finished it all with a spinach 'cream' made from pine-nut milk. Toward the end of the 10-course feast, Tristan said, 'This is the best meal we've had.' Sturla smiled. Nothing we ate at Mapu was familiar, yet everything tasted comforting, like home. What strange magic was this? 'It's just New Zealand,' Sturla said. 'New Zealand is an ingredient. This land is unique, so whatever grows here is unique. That's why New Zealand tastes so good.' A version of this story first appeared in the September 2025 issue of Travel + Leisure under the headline "Land of Plenty ."
Time Business News
5 days ago
- Time Business News
Beautiful Camping Spots in Ontario
Ontario is blessed with some of the most breathtaking natural landscapes in Canada. From crystal-clear lakes to lush green forests and rolling hills, it's no surprise that camping is one of the province's favorite pastimes. Whether you prefer peaceful lakeside getaways, adventurous hiking trails, or family-friendly campgrounds, there's a perfect spot waiting for you. At Accommodating Bay, we specialize in helping you discover the most beautiful camping spots in Ontario — places where you can relax, recharge, and create memories that last a lifetime. Let's explore some of Ontario's top camping destinations that combine stunning scenery with unforgettable outdoor experiences. Algonquin Provincial Park is Ontario's crown jewel for camping. With over 7,600 square kilometers of pristine wilderness, it's a dream come true for nature lovers. The park is home to shimmering lakes, winding rivers, and diverse wildlife, including moose and beavers. Whether you choose car-accessible campgrounds, canoe-in sites, or backcountry camping, Algonquin offers endless opportunities for adventure. In autumn, the park transforms into a spectacular display of fall colors, making it one of the most beautiful camping spots in Ontario year-round. Located north of Kaladar, Bon Echo is famous for its dramatic Mazinaw Rock — a towering 100-meter cliff adorned with ancient Indigenous pictographs. This natural wonder rises above Mazinaw Lake, creating breathtaking views for campers. Canoeing, hiking, and photography are popular activities here. Campsites along the shoreline allow you to wake up to peaceful water views and end the day with glowing sunsets. Bon Echo perfectly blends nature, history, and beauty in one place. If turquoise waters and rugged cliffs are your style, Bruce Peninsula National Park is a must-visit. Nestled along Georgian Bay, this park is home to rare orchids, lush forests, and the famous Grotto — a sea cave with an underwater tunnel. Camping here offers easy access to hiking trails, swimming spots, and some of the clearest night skies in Ontario. Its combination of rocky landscapes and sparkling waters makes it one of the province's most photogenic camping destinations. Killbear Provincial Park is the perfect blend of sandy beaches, rocky shores, and forest trails. Situated on Georgian Bay, it's a top pick for families looking for a safe yet scenic camping experience. The park is ideal for swimming, cycling, kayaking, and wildlife spotting. Its accessible yet picturesque setting makes it a go-to spot for summer camping trips in Ontario. Killarney is a hidden gem for campers who crave solitude and striking scenery. Known for its white quartzite cliffs, sapphire-blue lakes, and dense pine forests, the park offers unmatched beauty. Backcountry camping here is perfect for paddlers and hikers seeking untouched wilderness. As a designated Dark Sky Preserve, Killarney is also one of the best places in Ontario for stargazing. Book Early : Popular parks fill up quickly, especially during summer weekends. : Popular parks fill up quickly, especially during summer weekends. Pack Smart : Ontario weather can change fast, so bring layers and waterproof gear. : Ontario weather can change fast, so bring layers and waterproof gear. Respect Nature : Follow Leave No Trace principles to keep these locations pristine. : Follow Leave No Trace principles to keep these locations pristine. Explore Locally: Many camping spots are close to charming small towns and local attractions. At Accommodating Bay, we go beyond just listing campsites — we curate experiences. Our mission is to connect you with Ontario's most beautiful camping spots while ensuring comfort and convenience. Whether you're setting up a tent by a quiet lake, booking a family-friendly campground, or trying a unique glamping stay, we help you find the perfect match for your needs. We understand that a great camping trip is about more than just the location — it's about creating a seamless experience from planning to campfire. That's why we offer recommendations, insider tips, and resources to make your trip smooth and enjoyable. With Accommodating Bay, every outdoor adventure becomes a memory you'll cherish. From the vast wilderness of Algonquin to the dramatic cliffs of Bon Echo, the turquoise waters of Bruce Peninsula, and the hidden beauty of Killarney, Ontario offers some of the most spectacular camping experiences in Canada. These destinations aren't just about pitching a tent — they're about connecting with nature, exploring new landscapes, and finding peace away from daily life. If you're ready to experience the most beautiful camping spots in Ontario, let Accommodating Bay be your trusted guide. Pack your gear, invite your loved ones, and get ready for an unforgettable journey into the heart of Ontario's great outdoors. TIME BUSINESS NEWS
Eater
08-08-2025
- Eater
4 Restaurants to Try This Weekend in Los Angeles: August 8
Every Friday, our editors compile a trusty list of recommendations to answer the most pressing of questions: 'Where should I eat?' Here now are four places to check out this weekend in Los Angeles. And if you need some ideas on where to drink, here's our list of the hottest places to get cocktails in town. For sushi straight from Tokyo: Sushi Zanmai in Koreatown For sushi straight from Tokyo: Sushi Zanmai in Koreatown. Tokyo-based Sushi Zanmai landed in the U.S. for the first time last week, opening a location in Koreatown's Chapman Market. The grand opening was a veritable scene, with owner Kiyoshi Kimura slicing into a 500-pound tuna on site and distributing slices of ruby-red fish. A day later, it was business as usual with a steady flow of customers digging into plates of sushi, sashimi, karaage, and more. It's nice to have a more casual sushi spot in the neighborhood, especially with its late-ish night hours extending until midnight. The price point is workable for a more casual meal, and the fish is exceptionally fresh. Make sure to say hello to the statue of Kimura on the way in. 3465 W. Sixth Street, Suite 150, Los Angeles, CA 90020. — Rebecca Roland, deputy editor, Eater Southern California/Southwest For Cambodian noodles that settle the soul: Phnom Penh Noodle Shack in Long Beach For Cambodian noodles that settle the soul: Phnom Penh Noodle Shack in Long Beach Lille Allen As an LA resident with a soft spot for Long Beach, the beach city is where I head for a full day of hanging out. When plotting this type of excursion, bring a change of clothes, a bike or rollerskates, sunscreen, and always consider where to eat. After taking ample time on the Shoreline Pedestrian Bikepath, head over to a Cambodian restaurant. Long Beach has the largest Cambodian population outside of Southeast Asia, which includes a concentration of longtime respected operators like Phnom Penh Noodle Shack. The restaurant opens at 7 a.m., because there is nothing like a full-on noodle breakfast of kuy teav, which takes hours to prepare with pork, beef, and noodles prepared on-site. When entering Phnom Penh Noodle Shack, take a big inhale. The scents of the simmering broths, herbs, chiles, and everything else will fill your nose before taking in one of the best bowls of noodles in the Southland. Customize each dish with the spices, soy, or fish sauce, and the meal will be one of the most delicious and reasonably priced. 1644 Cherry Avenue, Long Beach, CA. — Mona Holmes, editor, Eater Southern California/Southwest For a pre-Hispanic Indigenous food experience in the heart of Historic South Central: Komal For a pre-Hispanic Indigenous food experience in the heart of Historic South Central: Komal. Wonho Frank Lee Komal opened at Mercado la Paloma in summer 2024 from Fátima Juárez and Conrado Rivera, who previously worked at Michelin-starred Mexican seafood restaurant Holbox in the same marketplace. Their menu focuses on heirloom corn sourced directly from Indigenous Mexican farmers, with dishes like tlacoyos and quesadillas de flor de calabaza. There's no wrong way to go here, but no table might be complete without quesillo-stuffed fried plantain orbs bedded in an earthy black mole; fatty meat-lovers might not leave without juicy suadero tacos. Wash it all down with a cactus-cucumber agua fresca or guava soda, and watch as the market activity accelerates around you — the meal a stop-motion moment amid the action. 3655 S. Grand Avenue, Los Angeles, CA 90007. — Nicole Adlman, cities manager For a dreamy evening in Buenos Aires with the best steak in Los Angeles: Carlitos Gardel For a dreamy evening in Buenos Aires with the best steak in Los Angeles: Carlitos Gardel. Matthew Kang It's been a very tough week at Eater, one of the most difficult in recent memory, and my heart goes out to current and former colleagues. This will be the last weekend recommendation that I write as the lead editor of Eater Los Angeles, Southern California, and the greater Southwest. In 2014, I was given the opportunity by my then editor, Kat Odell, to take over her position as she moved to New York for a video-oriented role. I had never written professionally before, only working as a bank analyst and small business owner prior to the job, and writing a local food blog called Mattatouille. In the past 11 years, editing and writing for Eater has been the greatest joy of my working life, covering the restaurant scene in Los Angeles, the only place I have ever lived — and the best damn city in the world. For many years, my former colleague and deputy editor Farley Elliott told me that I really needed to go to one of his favorite LA restaurants, Carlitos Gardel, a charming alcove of a steakhouse that's easy to pass by along Melrose Avenue. Last year, I finally went with my friend Bill Esparza, where we drank copious amounts of vintage Malbec and took town cut after cut of expertly grilled beef. As the son of Brazilian Korean immigrants and a huge churrasco aficionado, the thought of enjoying Argentine steak felt not just strange, but revolting. Little did I know that the pleasures of Argentine food — flaky, cheesy empanadas; herbaceous and mouthwatering chimichurri; paper-thin beef carpaccio topped with wispy arugula and parmesan cheese; and prodigious beef like entraña (skirt) and rib-eye cap charred to perfection — portrayed a type of hedonism that I had previously not experienced. Co-owner and sommelier Max Bozoghlian is a consummate host, classy and professional, and probably the best maitre'd in Los Angeles; his brother/co-owner and chef, Gerard Bozoghlian, is so passionate about the restaurant that he practically lives there. Together they continue the tradition their parents, and especially their mother Azniv, who was behind most of the recipes, started in 1996. I could go on and on about Carlitos Gardel, and I thank Farley for finally showing me the way. The evening meanders through Argentine specialties and ends with incredible desserts — peach dulce de leche meringue cake, housemade ice cream, and fluffy marcarpone tart — a sweet way to cap off my current most beloved restaurant in Los Angeles. Two nights ago, before the difficult news dropped to our company, I was at Carlitos Gardel repeating the motions of my routine there, chatting with Gerard in the back patio, and smoking a fine cigar until well past midnight. It was an appropriate coda. I'm signing off as the day-to-day editor of Eater Los Angeles and moving onto a correspondent role covering the West Coast, so I'll pop up regularly with stories and social media videos. Whatever you do, 'always order extra for the table.' 7963 Melrose Avenue, Los Angeles, CA 90046. — Matthew Kang, correspondent, Eater Related The 38 Best Restaurants in Los Angeles Eater LA All your essential food and restaurant intel delivered to you Email (required) Sign Up By submitting your email, you agree to our Terms and Privacy Notice . This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
