Lets get the first question out of the way. Everyone was balthering on about "clean" ( and often "green" food, ie an enviro tick) in the early 2010's. I spend 1/3rd of my time on farms BEFORE I even write a menu let alone cook,  frankly there was a fair bit of greenwashing out there. However there are a lot of Brilliant, Compassionate and Responsable farmers. My number one interest will ALWAYS be best practice animal welfare when selecting produce, its simply not good enough to cause suffering to eat, often simply due to screwing down price points and squeazing farmers. Good animal ethics standards often go hand in hand with good land care management practices. Embracing a philosphy of custodianship of their land for future generations. This is NICE and most farmers who operate with solid principles are nice, they look after their DIRT

Anyhoo, most of the worlds  food is grown in ( or walks on )  DIRT, along with good air, good water its a increbibly precous resourse,Yup I get the word has many negative connotations and its pretty well brand sabotage to use it on packaging but do we really need another packet screaming CLEAN at us ? Its food, its grown in dirt, rinse it off, get over it and cook it :)

 

“Why does that taste so good, how did you cook it?”

 

Well, that’s a no brainer - I cook OK, but the secret is…always just source good ingredients and then cook with a bit of care.

The dirt(y) range is just that, some of the best product I've come across in my travels whether it’s single origin kabuli chickpeas or baby red lentils from Yorke Peninsula grown by our own Mark Schilling; Tasmanian hand harvested wakame; or  raw pressed red skin peanut oil, grown in Kingaroy (Qld) the peanut capital of Australia and pressed in Victoria. 

It’s the stuff that I use, believe in and most importantly, that I know who grew it; how they grew it; and that the backstory to our food is sound, sustainable and fair.

Simon (Cooker & dirt(y) Founder)