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It's undoubtedly a complicated culinary situation, and McLeod is equally bothered by these legislative barriers. But his focus right now is to make sure at least the knowledge is preserved – and imparted in whatever ways he can. When McLeod talks to his nephews and nieces now, he realises how much knowledge has been lost. "They don't know you can cook part of the mamaku plant and use it as a starchy carbohydrate like potato, or that miro berries go beautifully with chicken or pigeon and can be used to make a delicious energy-giving drink," he said.