How did Nature Baby begin?
[ Jacob Faull, Founder ]
“Georgia and I were travelling through London, excited about the prospect of working in the arts. Our dream was to either make our own art or work in an art gallery when, by surprise, we found out Georgia was pregnant. There was a sort-of renaissance in natural baby rearing in the East End in the late ’90s, and we started researching products we wanted for our own baby. We were wide-eyed, young and idealistic, and began to discover baby products we really loved, which were non-disposable nappies and organic cotton. We’d pick up pamphlets at organic stores and be inspired that we could somehow start the world again with something new, but it would be fresh and light. And we could sell that idea. When we got back to New Zealand we couldn’t find the cloth nappies we’d found in London, so we started to sell them locally. It’s now been seventeen years since we began, and although our business has changed and grown quite a bit, our core philosophy remains: let’s look at the everyday and figure out how to make things more interesting.” //
What’s the best bit of parenting advice you’ve ever received?
[ GEORGIA FAULL ]
ELIZA (17), NAT (13) + THEA (8)
“I learnt to make my home the most peaceful, happy place it could be. I sought rhythm over routine. I realized I could calm my babies’ outdoors and a sleep in the garden for an hour or so was a very soothing and helpful experience for a baby. I also have to remind myself that children are still children even in a fast, highly technological world, and simple pleasures will often trump expensive ones!” //
CHICKEN + BROWN RICE SOUP
[ By Jacob, NATURE BABY ]
Great for the whole family. You can use homemade stock from leftover chicken bones, brown rice (good dose of B vitamins) and whatever veggies you have.
- 2L / 4.25pt chicken stock
- 1 cup brown rice
- 1 cup chicken, finely diced
- 1 1/2 cups veggies, finely diced (use what you have on hand, celery and carrot are great)
- parsley, finely chopped
- 2 tbsp butter or oil, optional (for sautéing vegetables)
- salt and pepper, to taste
- Bring stock and rice to a boil and skim off any foam that may rise to the top.
- Reduce heat and cook, covered, for about 1 hour until rice is cooked.
- Add vegetables and diced chicken to the stock. Season to taste and cook until just tender–about 5 to 10 minutes.
- Add finely chopped parsley at the end to boost nutrients. //