It was following the great Violet Beauregarde incident of 1982 that I first came face to face with the reality of pork. As my aunt struggled to free my hair of chewing gum I had lodged behind my left ear, I sat and stared, pale and wide eyed at the steaming plate of pig’s trotters before me. More
How’s uni/work/life? How about a catch-up during Easter. Going anywhere?
I need your advice! Below is an internal strategy email. The solution is borderline incredulous… a little bit lah-lah land. Would be a GODSEND! Let me know your thoughts! More
It has been a hectic month. I’ve just started a Masters of Public Health which should be called a Masters of Heart Palpitations Because of All the Assignments! Today was the first day I could kind of relax, knocking back small wins for work, homework, wireframes for FlavourCrusader and the Facebook change to timeline. More
Gill Stannard is celebrating her 20th year of being in practice as a naturopath. She is passionate about nutrition and herbal medicine, and is an experienced counsellor. Her approach is down-to-earth; being practical about food is a big part of that. More
A while ago I wrote about the closure of the Heinz tomato processing factory at Girgarre, Victoria; they exited Australia to conduct processing offshore. This affects 15 workers directly but about 600 jobs in the local area and leaves tomato growers in the Valley with just one processor – who is systematically screwing down prices (and thus margins for environmental sustainability) in this region. More
“I believe that any fundamental change to our food system has to begin with a very simple question, and that question is how does it taste? A focus on taste will lead us to make better decisions about how and where we grow our food, how we distribute and store it, how we market and how we prepare it, and even the policies we enact to ensure a better, more wholesome, more sustainable and certainly a more delicious future for everybody.”
I think he popped up in a discussion about bees. He had some. And cows and chooks as well. He seemed to be a man of few words, but he shared his life through photos. Cooking with a friend. Risotto, I think. Mastering butter. Tomato harvest. His newborn. A calf. Or was I wrong? Plenty of words, here. Take it away, beeso. More