WEBINAR: Eating with my Tuupuna: Practices, Kai and Haakari of Poukai, Waikato

In 2022, Rangitiaho Mahuta and Cheri van Schravendijk-Goodman began the journey of Eating with my Tuupuna - a research project centred around understanding the state of speciality kai served at various Poukai marae across Waikato. From Tuna Puhi to Kooki, these kai represent generations of Waikato whaanau relationships with their rivers, streams and harbours, and generations nourished by the many hands that prepare it. They also represent a call for us to look upstream to the mauri of our taiao, on which all of this depends. 

In this webinar, we speak to Rangi and Cheri who, through the publication 'Eating with my Tuupuna practices, kai and haakari of poukai, Waikato,' share a snapshot of the state of these kai and the environments that grow them.’ Most importantly perhaps, the handbook provides a platform from which whaanau might consider their own relationships with these kai that constitute such an intrinsic part of Waikato whaanau, hapuu and iwi identities, and that hold lessons for all of us about the state of our cultural foods.

Read Eating with my Tuupuna practices, kai and haakari of poukai, Waikato here.