Project supervisor: Professor Linda Nikora

Institution: Ngā Pae o te Māramatanga

Raumati intern: Edie Balme (Ngāti Mutunga, Ngāti Tama)

Project supervisor: Professor Linda Waimarie Nikora

Institution: Ngā Pae o te Māramatanga

Project supervisor: Dr Hurinui Clarke & Kari Moana Te Rongopatahi

Institution: Te Whare Wānanga o Waitaha

Project supervisor: Associate Professor Anne-Marie Jackson

Institution: Te Whare Wānanga o Ōtākou

Project supervisor: Associate Professor Anne-Marie Jackson

Institution: Te Whare Wānanga o Ōtākou

Raumati intern: Emma Jones (Ngāti Porou)

This research programme will examine how we might envision an approach to placemaking that would result in outcomes that facilitate the expression of mātauranga Māori, tikanga, whānaungatanga and orangatanga in urban areas. The programme will do this by examining concrete innovations through a series of case studies. These examples will demonstrate the optimism that transformative urban activity brings in terms of the potential to redress the struggles of the past (Awatere et al. 2008; Harmsworth 2004).

While the terms racism and equity are increasingly commonly used, action that meaningfully addresses racism and eliminates inequities is less common. This programme seeks to uncover how commitments to equity and ending racism are undermined, ‘non-performative’ or symbolic only, and how they may need to be reconfigured in the context of Aotearoa to align with rangatiratanga. Understandings of racism and (in)equity are strongly shaped by contextual factors and dominant, frequently changing discourses.

Ngaati Koroki Kahukura are kaitiaki of lands and waters that span from their ancestral mountain, Maungatautari, to their tupuna awa, Waikato, including areas of national significance such as Cambridge (Te Oko Horoi a Taawhiao) and Karaapiro, the site of the last intra-iwi battle of Taumata Wiiwii in the 1800s.

Kai piro was traditionally a staple component of the Māori diet. However, over time and due to post-european contact, the practice of sourcing, processing, and consumption of kai piro has lessened to the degree in which it is no longer part of the common Māori diet today. The practice of kai piro is maintained today by remnants of an ageing Māori population.