watch this space
Even though we’re busy getting dirt(y) in the kitchen (cooking!) we think it’s important to recognise who’s doing it dirt(y)! Huh? Well if you know a bit about dirt(y) then you’ll understand what it means to be dirt(y) and that it’s important to us where our food comes from, that it’s produced ethically, with care and with a commitment to sustainability. So when we’re not busy sorting legumes, then we’ll tell you a little bit about the people we like and respect in the food industry who are trying to produce a quality product (or supporting those who are) in a good way.
the one percenters
And you thought "one percenters" were outlaw motorcycle gangs, meet the agribusiness one percenter saving mid America's broken farming model.
this little piggy ate peanuts
Meet our newest customers – Bruce Mitchell’s Benachie Berkshire free range pigs. Yes, pigs!!! When Bruce’s lovingly raised piglets aren’t industriously scoffing down yogurt (yes, yogurt), or a bit of milk from mum, they love getting stuck-in to a bit of our peanut meal! We are very proud to report that these little Berkshires are doing their bit for sustainability by utilising our peanut meal, which is a by-product from the pressing of the red skin peanuts used in the making of our raw pressed red skin peanut oil!
Quite a few secrets were revealed during Adelaide’s premium food and wine festival, Tasting Australia 2014. The festival’s Co-Creative Director – Paul Henry (Winehero) revealed a few of his secrets at his, “A Few of My Favourite Things” lunch. Paul revealed that among other things, he’s got a bit of a “thing for lentils…”
See what else Paul favours here.
A light-hearted but nevertheless, informative look at the (perhaps not so) humble lentil, by The Washington Post’s Joe Yonan (proclaimed new vegetarian); including an interesting analysis of the states of “lentil awareness,” as Yonan calls it. Scroll down for a few of Yonan’s favourite recipes.
Our friend James from Destination Food, who's a bit clever in the kitchen created this secsy dish using our hand harvested dried wakame. Watch how he puts together his dish - confit prawn, wakame, purslane and bresaola. If you've never rehydrated our dried wakame this little film will show you how it's done.
meat free week
“Eat less. Care more. Feel good. Are you up for the challenge?” 24 – 30 March 2014.
Meat Free Week aims at making us more aware of where our food comes from. The campaign encourages us to consider the ethical and environmental impacts of our food consumption, as well as the effects on our health from an excessive consumption of meat. But don’t be fooled by the title, as it’s not an anti-meat campaign at all; in fact Meat Free Week are advocates for sustainable, ethically farmed meat, (poultry and fish).
Simon Bryant – Meat Free Week Ambassador talks about the program and his reasons for supporting it in this article on Green Lifestyle.
Read more about the campaign at the Meat Free Week website and try one of the recipes from their extensive and delicious collection!
dirt(y) not dirty
When we call our food dirt(y), we mean it’s straight from the earth with minimum interference, NOT soiled with chemicals....read about the top 10 chemical offenders on the veg list put together by health.com
organic vs local
This article from Well and Good nyc, offers a realistic approach to shopping organic and/or local. It’s all about knowing who grew your food and how. To make an informed purchase, we agree that it's important to just get talking to your market stall holder or local green grocer and get the dirt on your fruit and veg before you buy organic or local.
chickpeas - the littlest super heroes
According to Ammini Ramachandran from Zester Daily, chickpeas are the new super food on the plates of Americans! Hearty, versatile, full of texture and flavour, we already knew our kabulis were rock’n it! But with low sodium and fat; big protein, fibre and anti-oxidants, it seems the humble chickpea really is a super food.