She’s wonderful and wise. She’s Zoe Bowman. More
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 shelters; this is where the pork you eat comes from. Fine, but the word “bred” is often conveniently dropped at retail. More
She’s a PhD candidate, mother, wife, sister, daughter, friend and would-be cultural commentator with a penchant for food and community.
She’s now a farmer. Meet Tammi Jonas. More
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. More
Tatyana is deeply interested in permaculture, a “design system based on mindful observation of Nature’s ways and applying those principles to designing human settlements.” She aims to distill information and experiences about sustainable living and health through food to provide a resource she wish existed when she began her journey of learning. More
Paulette Whitney sells food plants and produce at the Farm Gate market in Hobart. She supplies leading restaurants including Garagistes, The Stackings at Peppermint Bay and Ethos Eat Drink. She has helped Hugh Whitehouse from Saffire source plants and seeds for his garden, has organised seaweed identification and foraging days and shared the story of Sea Celery with Peter Gilmore. More