How does food really make it from the farm to your plate? What’s probably coming to mind is a giant Coles or Woolworths logo. But as much as they claim to be fresh, or about supporting Australian farmers, it’s becoming harder to ignore stories... read more
The New England heralds mountainous rain forests, thick with twisting vines and fleeting bellbirds. These reach for the sunlit plateau where my family farm has always dwelled. It boasts ancient basalt soils and long idle volcanoes, littered with waterfall... read more
When we visited Green Connect‘s farm, I left with one of those big dumb grins on my face. The kind where you can feel every part of your body smiling too, and where you feel a strong, reassuring proudness to be human. Of course, the farm itself ... read more
It’s something we don’t talk about enough – who the hell is going to feed Australia in fifty years?! Maybe it’ll be a bunch of drones. For now though, it’s going to be young farmers – but they’re a tiny part of th... read more
Some pretty cool things can happen when you step away from your screen. For example, we got to talk to Caroline from URBAN FOOD STREET (at the time she was getting fed up with the news). We might actually talk to some of our fellow neighbours. Find oursel... read more
It’s not often you hear “lentil” and “amazing” in a sentence together. But Matt and Lentil of Grown and Gathered are an amazing example of how to make sustainable cooking and farming positively glam. Their blog (and now, t... read more
What do we know about the toast under our avo? Not a whole lot, yet wheat is one of the most commonly grown grains in the world. One young couple is rethinking how this incredible seed is grown, milled, and brought to us to be baked into our bread. Say h... read more
You know those people you hear about who kinda make the rest of us look like we haven’t really been up to much? Yeah. That’s Madelaine Scott. While the rest of us were making volcanoes with baking soda and vinegar, Madelaine set about starting... read more
If you’ve ever tried a freshly cracked walnut, it’s a bit of a revelation. Nothing like the rancid things you get at the supermarket, proper walnuts are sweet, milky, and of course, richly nutty. It’s why we were delighted to hear about ... read more
In all the mooing about milk in Australia recently, we’ve barely herd from farmers themselves. So we asked a few different dairy farmers direct for their thoughts on being #milkeddry, and the hype around raw milk (especially the “cold presse... read more
