Categories Archives: Produce

Australian chemical-free and organic garlic directory

Just ten years ago, Australia had 1 600 garlic growers. Yet with the initial dumping of cheap imports, local growers couldn’t compete. They disappeared, taking with them hundreds of garlic varieties. Today, Australians eat 3 500 tonnes of garlic annually. We produce just a fraction of this, about 500 tonnes. So the vast majority is […]


Ethical and free range pork directory

Here’s a few things to consider before heading to the shops, so you don’t have a bacon dilemma. More of us are buying free range pork. Well perhaps, intend to. See, there’s an antiquated label “bred free range“. This means the mother pig is free to range, yet after weaning, her piglets are housed in […]


Dear ColeWorths

The Senate inquiry has only partly accepted claims from dairy farmers that supermarket discounting damaged their incomes, reports ABC Rural. That’s disappointing, yet not unexpected. Please don’t buy $1/litre milk. It’s up to us; always was, always will be.


Pastured and free range turkey directory

Australians eat more than five million turkeys each year, with demand for whole birds peaking at Christmas. The turkeys mainly come from three producers: Ingham (owned by US-based TPG Capital) with 60–65 per cent of market share, Baiada (with brands Lilydale and Steggles), and Quast Turkey Farms.


The taste of Sydney

I wrote a little post for Permacultured about raw, urban honey. Once you taste the real thing, there’s no going back!


Honey, I’m home!

Doug Purdie extracting honey at the Sydney Sustainable Markets. His honey… phwoooaaaaarrrr!


Pastured and free range eggs directory

The label may have pictures of verdant pastures stamped with the term “free range”—but are you getting what you think you are? Who’s to tell? Despite the free range Model Code capping stocking density at 1,500 hens per hectare, some farms cram in more than 20,000. And some eggs come from flocks of up to […]


Pastured and free range chicken directory

A generation ago, Australians raised chickens for their eggs. Cockerals and spent layers were culled for their meat; thus it was an occasional treat. A dedicated meat industry began in the 1950s. Two family enterprises took the lead and began vertical integration, contracting out the growing of broilers. They formed associations with the supermarkets—Steggles with […]