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Images, UC QuakeStudies

A photograph contributed by Jennifer, a participant in the Understanding Place research project. The photograph has the description "Apple tree". Please note that Jennifer's Red Zone Story was a test-pilot for the Understanding Place project.

Images, UC QuakeStudies

A photograph contributed by Jennifer, a participant in the Understanding Place research project. The photograph has the description "Not edible!" Please note that Jennifer's Red Zone Story was a test-pilot for the Understanding Place project.

Images, UC QuakeStudies

A photograph contributed by Jennifer, a participant in the Understanding Place research project. The photograph has the description "More mysterious mushrooms". Please note that Jennifer's Red Zone Story was a test-pilot for the Understanding Place project.

Audio, Radio New Zealand

Te Pae, Christchurch's near $450 million convention centre, has been officially opened this afternoon with a pōwhiri and unveiling by Mayor Lianne Dalziel and Minister Megan Woods. Billed as a legacy for the city, it replaces the old centre which was demolished following the Canterbury earthquakes. Niva Chittock is at the ceremony and joins Lisa with the details.

Audio, Radio New Zealand

After lengthy construction and Covid-19 delays, a centrepiece in Christchurch's earthquake rebuild will finally open its doors today. The $475 million convention centre called Te Pae is already booked to host 150 events next year, but they're not expected to be money-makers. Reporter Jean Edwards took a tour.

Articles, Christchurch uncovered

Who would have thought a Bin Inn could have such a sacred past? But as is usually the case with archaeology, once the layers are peeled back, an entirely different story starts unveiling itself. In its glory days this bargain … Continue reading →

Articles, Christchurch uncovered

Last week, Jessie’s post mentioned MacLaren’s Imperial Cheese, an early 20th century foodstuff we found in Christchurch. This cheese pot, which looked so insignificant and sounded so odd, represents one of the steps en route to our modern culinary world. Even … Continue reading →