Consider the Fork

Food writer Bee Wilson covers a host of kitchen and food-related innovations, including chopsticks and the gas-fired oven, in her book 'Consider the Fork: A History of Invention in the Kitchen' (Particular Books).

Kaimoana: Blue Cod

Rachel Taulelei from Yellow Brick Road chats about the blue cod; the fish that eats just about anything, and is great panfried.

Online learning

First it was music and films, then journalism and shopping. Now tertiary education is set to be disrupted by the internet as many universities start putting their content online for free. Dennis Viehland is an associate professor at Massey University who's interested in the area.


Magnets are great for holding photos and postcards on the fridge but they're even better at converting electrical energy into physical movement! Richard Webb of the New Scientist has been looking at why magnets are in such demand and why we're running out of supplies.

KiwiSaver 6: Ethical Investment

If you have a social conscience how easy is it to tell if your Kiwisaver money is getting ethically invested? With Chris Douglas, the co-head of Fund Research at Morningstar Australasia and Amanda Morrall the personal finance editor at

Stalking sharks

Sharknet is a new app that can tell you where great white sharks and other ocean predators are in the sea. With Dr. Randy Kochevar of Stanford University.