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
Good-bye Old Economy. More
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 120,000! Is it any wonder when over half of the free range eggs sold in Australia come from only three producers? They’re Novo, Pace Farm and Manning Valley—and are responsible for the brands you see in the major supermarkets. More
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 Coles, and Ingham with Woolworths. (more…)
An amazing grevillea and bee.