Jacqueline Donaldson

jacqueline donaldsonAs I browsed through VegeAtlas—Jacqueline Donaldson’s blog—I sensed a caring soul. She takes the time to explain the seasons, demystify an edible weed and share delicious vegetarian fare. And as I read, I find myself thinking…yum. Which is very pleasant indeed! More


Kathryn Elliot

kathryn elliotDon’t talk to Kathryn Elliot about good, bad or super food. She’s no dietary zealot; she’s a nutritionist and freelance writer with a pragmatic approach. She blogs at Limes and Lycopene and co-authors An Honest Kitchen. She supports everyday people who are struggling to eat well. More


Pastured and free range eggs directory

pastured free range eggsThe 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


Pastured and free range chicken directory

pastured free range chicken AustraliaA 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…)


Lucy Dodds

lucy doddsLucy is a Melbourne-based artist who captures the everyday with her photographs. Her days are both sumptuous and serene—filled with darkness and light—punctuated by glorious food. Her meals are produce-driven, definitely seasonal (she’s an avid gardener) and mostly vegetarian. She blogs at Nourish Me and co-authors An Honest Kitchen, an e-magazine about good food without the fuss. More


Progress

prototypeWe’re making it. James has started programming the prototype and I receive photos of his progress. It’s all very exciting! This is FlavourCrusader Version Superdooper FTW. Well I think it is. This ain’t no seasonal app. I realised… the answer is within you. Let’s see if we can pollinate your behaviour. I can’t wait for you to come and play.