Shopping day

Today was my shopping day. Now, on the whole I don’t particularly enjoy grocery shopping – it is one more thing to fit in to an already busy week. My local independent supermarket does a pretty good job of having an interesting range of quality products, which helps a little bit, but on the whole, it is just one more job to get done.

I do however, enjoy my visit to the butcher and today was no different. So what is the difference? What does my local butcher provide that I can’t find elsewhere?

Sense of connection and trust

My butcher is more than just a place to buy meat. My butcher and I are on first name terms. We share all sorts of stories and local news. As with many other of their customers, I have shared in the roller coaster ride that he and his wife have been on over the past 6 months when their son was born 14 weeks premature. In turn, I share with him what is happening in the apple and pear industry and find points of common interest. He always has a slice of fritz on hand for my children if I have them in tow. I do not know him outside of the butcher’s shop, but have a real sense of connection with him which helps to build a sense of trust.

Knowledge and trust

My butcher tells me all about the meat he sells, where it comes from and what is good at different times of the year. He gives me good, reliable advice on the best way to prepare different cuts of meat. In return, he often asks me for feedback on what he is selling. He genuinely wants to make sure that he is delivering the best possible quality, so he listens to his customers. Today he wanted to know if I was happy with the taste of the sirloin steak I have been buying recently as we move into winter pastures and the appearance of the local grass-fed beef changes. I could gladly report that it is still eating well and I now have a greater appreciation of the impact of changing seasons on meat quality. He is open about his product and as a result, I trust it.

Quality and trust

He consistently supplies a very good quality product and if on the extremely rare occasion I am not happy with something, I know that I can give feedback and he will go out of his way to supply me with something better next time. I don’t even think about buying my meat elsewhere as I can trust him to deliver a great product every time.

So what can the food and agriculture industry learn from this? What can we do to build that sense of connection with the consumer? How can we share our knowledge with them? How can we make sure we deliver a quality product and build in a feedback loop to make sure we know when we are going wrong?

These are not new questions and there is no one simple answer. However I am sure that I am not the only consumer that is fed up with the sterility of the shopping aisles. I certainly understand the draw to places like the central market and farmers markets, where there is atmosphere and vibrancy. It doesn’t however, particularly suit my life at the moment to drive 30 minutes or more for my regular shop and it doesn’t suit me to always shop when the markets are open. I love the convenience of being able to shop locally at a time that suits me and supermarkets (and my local butcher) provide most of what I need. It is a fact of life that supermarkets provide food for the vast majority of our population and will continue to do so. But I believe there is something really key missing – the sense of the food that we are buying being more than just a commodity, the sense of knowledge about our food and its seasonality, the sense of connection to where it is grown and in turn, a sense of trust.

At a recent apple orchard open day, many parents reported to me that they brought their children along to show them where their food comes from. Parents and children alike relished the experience to be able to wander an orchard, pick fruit directly from the tree and soak up their surroundings – smells, sounds, sights and flavours combined to form long lasting and tangible memories.

IMG_3862It is not possible or practical to take all shopping experiences back to the source of production. However, imagine the impact if some of that experience could somehow be brought into the shops and retail outlets in exciting and creative ways! Here lies a challenge for our industry!

Celebrating a true Aussie Christmas

Our two boys are at that wondrous age (4 and a half and nearly 7) where Christmas is a magical event. The excitement of putting up the decorations and the Christmas tree, the countdown to Christmas that at that age seems to last forever (still 8 more sleeps to go), the sharing of special food and treats, and of course, the wonder and mystery of Santa and the gifts that he brings.

The joy of Christmas was put into a whole new perspective today when my four and a half year old loudly piped up with the statement to a few of his friends that “sometimes Santa gets his presents from China because he is too busy to make them all himself!”

My friend and I rolled around in laughter at his instinctive comedic timing, acerbic wit and insight beyond his years; but as we dried our tears I was also struck with a sense of sadness. My child’s experience of Christmas is partially consumed by the inevitable cheap, plastic toys made for pittance in a country where labour standards are far lower than ours. My husband and I take full responsibility for meeting their demands, and as Christmas rolls ever nearer, undoubtedly the Christmas stockings will again this year be partially filled with light sabers and plastic figurines.

However, it has made me take stock and think about whether this is really the kind of Christmas experience I want our family to have. I know for sure that for me Christmas is much more than presents. It is about sharing with family and friends. It is about a celebration that is largely expressed through food that is prepared and cooked with love. Good, wholesome food shared around the table with laughter. For many, it is the one time of year when the family get together and all contribute. We take the time to prepare and take care to ensure that all have plenty to eat. We bake special treats, we take time and reflect.

So the one thing that I am going to make sure of this year is that the food that we share does not reflect the toys that find their way into the Christmas stockings. I will not be serving cheap, imported ham that we end up eating for weeks on end. Instead, I will buy a smaller, carefully smoked local ham packed with real flavour. I will take the care to source produce from local farmers and growers, who are all busy working hard at this time of year; barely with time to stop for Christmas. My Christmas this year will be a celebration of what is near and dear to me – local, Australian produce prepared and served with love, affection.

Merry Christmas to all!

Cherries on the tree

Wintry weeks

There is no doubt that winter in the Adelaide Hills can be cold and wet – well at least cold and wet by Australian standards! Most hills residents tend to take on hibernation traits, keeping indoors where possible, huddling by a roaring fire or wrapped up in bed early to try and keep warm. It would be fair to say that I am definitely a winter hermit, feeling every ounce of cold to the centre of my bones!

As I sit here on the sofa, sip on my hot chocolate and throw another log on the fire, I gaze out through the window and watch the apple pruners at work in the orchard. There is little conversation happening, with the workers deep in concentration, thinking about where to make the next cut and deep in their own thoughts. The steam that gusts from their mouths with each breath is a giveaway to the iciness of the air. I can just about feel the pain in their fingers with the cold air cutting through their gloves.

Despite this, their movements are fluid and the trees that they are working on gradually transform from a craggy, messy form into a neat and beautiful shape. Every tree is different and unique, but there is a lovely orderliness to a well pruned orchard. And despite the grey skies and dull light, there is something beautiful about the shapes formed by the bare wood. Devoid of leaves, the trees form their own sculptures. 20120724_162927

Thick, lush green grass carpets the orchard floor and provides a rich contrast to the grey wood. Clear flowing water gurgles along the creeks and native ducks abound the dams that are now replenished after good winter rains. For this, I am grateful for the long, dreary days of rain.

Even from my view through the window, I can also see the buds on the branches beginning to swell, showing that spring is not too far away. It is these buds that will form the life of the orchard in the coming months, turning into flowers and leaves. It is these buds that carry the full potential of each tree to produce fruit. It is because of these buds that I am grateful for the long cold spell, as these chill hours are crucial for fruit development in the coming season.

It is also why the pruners are concentrating so hard, striving to get the balance of bud numbers to tree structure right, which will make the difference of a successful season. It is also why the pruners toil for long hours through the dark, cold days of winter, through rain and hail. Every tree gets their individual attention, often more than once.

With spring just around the corner and the promise of warmer weather, I am content to keep warm inside and be thankful for all that winter does bring.

Embracing change

The self propelled robot navigates its way along a row of fruit trees, constantly checking its location to ensure its wheels are placed to within a few centimetres precision of where it needs to be. It takes many thousands of images and measurements of the tree canopy in a split second, assessing fruit quality, colour, size and ripeness. Based on the information collected, it harvests only fruit that is at perfect colour and ripeness. The fruit that is picked by the robot is then once again photographed several times. Blemished fruit is separated out. A wealth of information is collected by the robot about each individual piece of fruit, down to which individual bud on which branch on which tree it was picked from. This information is compiled and analysed to adjust future management decisions.

Robotic fruit picker

Image of robot used by Salah Sukkarieh, professor of Robotics and Intelligent Systems at the University of Sydney

The supermarket shelves consist of fresh produce of colours, forms, shapes, sizes and tastes like we have never seen before. There is also food that has been produced by 3D printers, made to a precise formula to provide specific nutritional needs and more consistently than ever before possible to meet pre-determined flavour profiles.

Fresh produce is no longer just grown in rural areas. It is also grown in cities, in specially built warehouses, on city walls and rooftops, in closed loop systems that use recycled city water.

Consumers can scan a printed QR code on their fruit or vegetables to get nutritional information, recipe ideas and information on where the produce came from and how it was grown. This is matched against their individual taste preferences, determined by brain scans to provide suggestions on what they should purchase.

Am I talking science fiction, a future that our children may experience many years down the track? Absolutely not! This is picture that is almost a reality now and will more than likely occur within the next ten to twenty years.

Robotic technology is advanced and already exists in many arenas. Scientists tell us that we will quite possibly have commercial robotic apple harvesters within 10 years. Advanced breeding programs mean we are seeing a range of new and exciting fruit and vegetable cultivars coming onto the market at a rate never seen before. 3D printing is a reality and NASA is already creating food for the space program using that technology. Vertical farms and warehouse farms are already a reality.

These changes described alone may sound sterile and surreal, and like any change may invoke feelings of fear and trepidation. But these innovations will not replace our existing food system. Instead, they will add many new layers of complexity, richness and excitement to our food and serve to bring about different ways of producing food. Food will continue to remain at the centre piece of our social fabric and bring great pleasure and enjoyment.

Just as we have been innovating since the beginning of mankind, so we will continue to innovate. Australian agriculture continues to lead the way in innovation, steeped in a history of resourcefulness and incredible adaptability. Our modern farmers have to adapt and change their practices at a very rapid pace to stay competitive. They are constantly seeking to improve their management and find new tools to not only take care of our fragile landscapes, but also improve them, all the while seeking to provide safe and healthy food.

The modern farmer is a far cry from the stereotypical and sometimes patronizing images that often bombard our television screens and magazines. They are, in every sense of the word, professionals, going about doing their jobs to the very best of their ability. It is because of their constant innovation that our farming practices have evolved and that the quality and choice of food available to us today is greater than ever before.

We are spoilt for diversity in choice of how our food has been produced and the types of foods that are available to us. This is only a reality through innovation in all kinds of farming systems. As an industry, we are also fortunate to be able to provide a wide range of opportunities for enthusiastic individuals seeking innovation and diversity.

No matter what our food choices are, we can all be grateful for innovation.

Value of food

Weekends are a special time for me. On weekends life slows down enough that I have time to be creative with food. During the week my main priority is ensuring that my family’s nutritional needs are being met, generally with quick and easy meals. But on weekends, I take great pleasure in cooking at least one special meal for my family, where I take time to plan and source the freshest of ingredients. For me, the meal becomes the centre-point of my day. Often my children will help me with the preparation and the process itself is just as important as the finished product. It all culminates in a wonderful sharing of food, conversation, love and sense of togetherness and belonging.

Today’s special meal will be home made pasta served with slow braised pork belly. I have browned the pork, sauted seasonal vegetables and now it is gently simmering on the stove top in a flavoursome broth of red wine and stock. As the dish gradually develops its rich flavours and the meat slowly tenderises, I take time to reflect on my own personal food values and what it is I look for when I go shopping.

20130713_130740-1Primarily, the food I buy has to taste good. If I have an unpleasant eating experience, I will tend not to repurchase. Secondly, it has to fit within my food budget.I do allow extra money to spend on quality produce, but I have to make sure that I have enough money left over to pay all the other bills. I am sure these are qualities shared by most.

I also take great pleasure in sourcing local produce where possible. There are a range of reasons why this is important to me. I have a much greater sense of connection to food that is produced locally, because I can see the fruit hanging on the trees or the animals grazing in the paddocks and I can relate to what I am eating. Further, by buying local I know that I am supporting local businesses, infrastructure and people, which in turn contributes to a much more vibrant and healthy society for my family to live in. It also helps to secure our future. I also can’t see the sense in growing food locally and sending it half way around the world only to import the same product to serve our own needs. What a waste of energy!

I embrace the concept of seasonality, enjoying the variation of food between seasons and savouring the diversity of flavours and dishes. I love the hearty, rich dishes dishes in winter that lend themselves to winter vegetables and look forward in anticipation to the delightful array of fresh fruits and salads in summer time. Sometimes going without something for a while makes it that much more special.

If buying local isn’t possible, I like to ensure it is at least made and grown in Australia. I have a much greater sense of trust in food that is Australian and on a macro scale, it feels worthwhile to support the broader community in which I live.

However, I also understand that not everyone shares the same food values that I do. For some people, affordability is key. For others, access to a key ingredient at any time of the year, whether or not in season locally, is a great thing. Many people just want to ensure that their food needs are met in the most convenient, affordable way possible. Some will not eat meat, choose organic options or have specific dietary restrictions. That doesn’t make their values any less worthy than mine. In fact, that contributes to the rich diversity of our culture and who we are.

In our society, we are incredibly lucky to have so much choice and consistent access to high quality food, to the point that our food supply is more often than not taken for granted. I take great pleasure in sharing information about where our food comes from, because I would like consumers to continue to be able to make choices about their food based on a real understanding, not just heresay. I feel that it is important that collectively we continue to recognise the diversity in people’s requirements and ensure that our food choices are not taken away from us.

As consumers, we don’t want to allow these choices be taken away from us by large suppliers who want to dictate market terms. As suppliers, we want to ensure we continue to meet all the different market needs.

This certainly is food for further thought as I start preparing the pasta. What are your food values? What drives your decisions when making purchases?

20130713_161933 20130713_180010….. and by the way, the meal was worth the wait and loved by everyone!

The humble elite

It was beautiful, clear winter’s day. Deep blue skies and golden rays of sunshine a rare treat for mid-winter in the Adelaide Hills. A perfect day to be outside working in the orchard; getting those much needed winter jobs done before the next rain front moved in.

One could excuse the room full of apple growers for being restless and impatient, for wanting to be outside getting on with their work, for thinking of the countless things that needed doing while the weather was kind. But this was not the case. There was a calm air of expectation. Thirty five of South Australia’s leading growers gathered together to listen and learn.

The presenter was from northern Italy, talking about a new way of mechanised pruning and tree training. A method that would require growers to change and adjust. The audience was captivated, listening carefully to every word, questioning and demanding to know more, analysing how this technique may be applied to their own orchards. They were not fearful of change; rather embracing the opportunity to view their own practices from a different view point. A planned 20 minute presentation turned into a 90 minute conversation and could easily have gone for longer. Probing questions delved deep to the heart of the topic with a clear desire to discover the key learnings.

The session moved on to a case study of one of the leading growers in the district. His performance in the season just gone was world’s best. He openly shared with the group how he achieved these results and how he still felt he could do better again. He was humble, not boastful. Considered and meticulous in his approach and almost embarrassed of the attention.

As we moved out into the orchard to see his best performing blocks, it became obvious that the other growers were not jealous or resentful of his success. Rather, they were proud of his success and were eager to learn from him. This was no group of slouches either. This was a group of very successful apple growers in their own right, all at the top of their game, but all seeking constant improvement.

I stood back from the group and observed the interactions. The orchard owner demonstrated his pruning techniques and it was masterful to watch. His cuts were fast and precise, with hundreds of considerations made in a split second. The group followed his movements closely, anticipating every cut. Occasionally he would pause to think and the group would provide input, engaging in gentle yet clearly passionate discussion around the subtle nuances of the task at hand.

It was very apparent that I was in the company of a highly professional, skilled group of people. There were no big egos, just an overwhelming passion for what they do and a deep desire to constantly improve and learn; to stay ahead of their game. I was struck by their unassuming manner, with no individual thinking that what he or she was doing was anything special. In their minds, what they do is just what they do and no more.

It was a humbling yet inspiring moment for me. Perhaps it is time we put some of these amazing food producers on a pedestal in the same way that we do with the other great professions. I am certainly grateful for the amazing job they do and feel blessed that I get to work with them every day.IMG_3346

The real cost of perfect food

According to the recently released National Food Plan, it is estimated that a whopping 30 to 50 per cent of all food produced on the planet is not eaten. In Australia, on average each person generates roughly 360 kilograms of food waste every year.

These figures are staggering. In order to feed an ever growing population, we cannot just continue to strive for greater production efficiencies without ignoring the issue of food waste.

There are various reasons for food wastage that occur. For many of us, food that goes off in our refrigerator before we get to eat it or left-overs from restaurants that get discarded are the obvious ones.

However a significant degree of waste is also occurring as a by-product of our seemingly insatiable demand for fresh produce that looks perfect, has consistent eating quality and is of perfect size and colour. Much of this waste is not even taken into account in the quoted figures above!

Fresh produce that does not meet a required specification is often discarded before it even leaves the field. Perfectly good food is rejected for a minor blemish or for being the wrong colour, size or shape.

Further, growers are having to go to extraordinary lengths to produce this “perfect” produce; investing heavily in complex growing systems and fighting a battle they can never win completely to iron out the “imperfections” of nature. It takes a lot of effort and costs a lot of money to grow the perfect piece of fruit and vegetable. It takes even more effort to grow an entire field of exactly the same perfect fruit or vegetables.

I would like to share the story of how Australia’s apple growers are tackling this challenge.

Right now as we move into winter, apple growers around the country are beginning a year-long challenge of fruit production. They are taking care of post-harvest nutrition to ensure that the trees have plenty of reserves as they go into dormancy. They are also beginning the process of winter pruning, which goes on for many months. Every single tree in an orchard is pruned by hand. Pruning is a complex science and also an art form that sets down the shape of the tree for the coming year, its vigour and how many pieces of fruit will be carried by each tree. Every tree may be pruned several times over to achieve the desired result. It is one of the most fundamental processes in a commercial apple orchard, but also one of the most labour intensive. 20120724_162910Modern orchards are planted at very high tree densities and dwarfing rootstocks to enable greater control over tree vigour and allow for pruning trees to a shape that allows for even light distribution throughout the canopy. This is critical in achieving even colour distribution and fruit ripening.

The amount of fruit that each tree carries directly affects the size of the fruit. So this is a key consideration in all orchard activities. For example, growers strive to grow a Pink Lady apple of a 75 mm diameter, because this has been shown to be the size of apple that consumers are looking for. Apples significantly bigger or smaller than this just won’t sell as well.

As we head into spring and the first blossoms appear, some growers may also consider a process of root pruning, where the tree roots are gently ripped to reduce tree vigour and improve consistency of yields from one year to the next. Bee hives are introduced into orchards to assist with pollination. Good pollination is critical in achieving target yields and the target number of fruit per tree.20121001_102029

Then growers assess the numbers of flowers and viable fruit buds. On many trees, various methods of fruit thinning are then required to reduce the crop load. This is usually achieved through a mixture of chemical applications of plant hormones to induce some shedding, followed up by hand thinning. This is another manual process that occurs during spring, where excess fruit is individually picked off each tree and thrown onto the ground.20121025_165448Through the season, growers then continually monitor and assess the growth of their trees as well as the size of the fruit. Often, growers will go through and do a summer prune to remove excess canopy that is shading the fruit – another manual process.

Growers also closely monitor pests and diseases and use integrated pest management techniques to minimise any damage to fruit. In the heat of summer, sunscreen may even be applied in periods of extreme heat to minimise the effects of fruit sunburn (a special food-safe fruit sunscreen)! Often extremely expensive netting structures are used to avoid damage from birds.

Closer to harvest, if fruit size is a problem growers will adjust their water and nutrient management accordingly, and also may consider a second hand-thinning. Many growers also roll out a reflective matting onto the ground surface that helps reflect light into the lower canopy and improve evenness of fruit colour.IMG_3027

At harvest, all picking is done by hand, to ensure fruit is not bruised or damaged. At this point, any obviously blemished, pale, misshapen or poorly sized fruit is discarded straight onto the ground. Fruit is picked at the correct ripeness for its storage needs, then immediately cooled as quickly as possible to ensure it is maintained at optimum freshness. IMG_3057IMG_3044 Fruit that is identified to be at risk of not storing well will be sold straight away. Fruit that is to be stored for longer will be kept in high tech cool rooms where gas levels and moisture levels are controlled to ensure maximum fruit quality after storage.

At the point of packing, growers have to aim for at least a 90% pack out rate. This means that at least 90% of the fruit they supply to the pack house will be sold as first grade fruit. As much as possible of this fruit needs to be of the optimum size range to get the best returns. Any lower pack out rate, or if they get the sizing wrong, they will be losing money. The returns on second grade fruit going to juice or processing just aren’t enough to tip this balance.20130130_092730All their activities throughout the year are targeted towards providing a product that is deemed in demand by the general consumer. What is referred to in industry as the “mars bar fruit” – something that looks and eats exactly the same every time, no matter what part of the tree or orchard it comes from.

This story is not unique to the apple industry. It is across all fresh fruit and vegetable production.

So the question becomes is all this effort and in-field wastage really necessary? Further more, by the very essence of demanding consistency of product, are we as a result creating a more mediocre eating experience? Are we providing a consistently good product, but missing out on the surprise experiences that occur through natural variability and complexity.

Are we jeopardizing the very variability that is essential to natural order and life? Are we missing the chance natural genetic mutations that may provide new opportunities for further exciting eating experiences?

What are your thoughts? What do you look for when you go to buy your fruit and vegetables?

 

How those three small steps are changing my purchasing habits for the better

In my blog Three things we can all do to make a difference I challenged myself to make three small changes when I go shopping to try and make a difference to my purchasing habits.

I set myself the task of:

  1. Checking the labels on at least three different items to make sure my choices were locally grown and produced.
  2. Asking a shopkeeper if I couldn’t find a local option or wasn’t sure of the labeling.
  3. Sharing with my friends and social media networks about fabulous local brands

Now into the third week of this challenge, I am really pleased to say that I am gradually changing my habits and I feel great about it.

I am discovering new things about what is and isn’t available and am making conscious decisions about what I am buying. Looking and taking notice is starting to become a habit, rather than a chore.

On the weekend just gone I set about preparing for our Sunday afternoon ritual of enjoying home made wood oven pizzas. I ventured into the local independent supermarket and sourced some wonderful, local ingredients. I found a superb artisan wood smoked prosciutto that was no more expensive than any of the commercial imported brands. This went beautifully with some fresh South Australian La Casa Del Formaggio Bocconcini and Lucia’s Fine Foods olives, and the finely sliced Red Anjou pear from Paracombe was a highlight!

The enjoyment of sharing wonderful, freshly prepared food with family was particularly special because I knew that by and large, everything we were eating was grown, made and produced by an Australian farmer and food company. Even more special was the fact that most of it was produced within a 50 km radius of our home.

However I am also making some discoveries on this journey. I now know that most packaged ham is made from local and imported ingredients (don’t ask me why). I now know that a large percentage of fruit juices are made from 100% imported juice concentrate and diluted with Australian water to show a label of made from imported and local ingredients.

I also have a much greater appreciation of just how confusing our labeling systems are and how many discrepancies there are in the standards. Often labels will not even show if a product is made and/or grown in Australia.

I was in the Adelaide Central Markets on Saturday morning, an icon of Adelaide renowned for its atmosphere and range of produce. I was astounded to see that in a market where many shoppers go specifically to source local produce, there was no enforcement of country of origin labeling. Californian cherries were proudly on display front and centre of one stall with no indication whatsoever that they were imported. The only giveaway to the discerning eye were the few loose, empty boxes that they had arrived in strewn under the stall.

I also know that I need to work on raising my voice further, because instead of questioning the stallholder I walked away under the excuse that I was in a hurry.

So my journey of change continues. As I grow in confidence that what I am doing is making a difference, I am more determined than ever to share my story and encourage everyone to join me. So if you are prepared to join me in this challenge, let’s raise our voices together and help spread the word!

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Earth, Water, Wind, Fire!

Earth, water, wind and fire! The four natural elements described across many ancient beliefs and mythologies as the foundations of our world. While modern day science provides a more sophisticated understanding of how our world is composed and connected, the production of our food and fibre can still be integrally linked to those four basic elements.

In my blog Raising our voices in tune, not discord, I touched on how agriculture is underpinned by fascinating and complex science. In this series of blogs I will introduce you to some of those stories and take you on a fascinating journey of discovery, where we find out why those four elements are so important in feeding the world.

Part 1. Earth

The story begins with the amazing, living world that exists beneath our feet. This world is a dark and often mysterious place, where sunlight rarely ventures, but it is very much alive and ever changing. This is the world that is commonly known as soil.

When we skim across the soil surface we often just see dry dust, dirt or mud, but if we zoom in and look more closely we can usually see a multitude of small holes. Let’s take a deep breath, shrink in, get brave, turn on the spotlight and climb into one of these holes. As we slide down the uneven pathway we enter into a chaotic underworld city. There are building blocks of rock, gravel, sand, clay and silt particles of all different shapes and sizes. Some of those buildings look tough and strong. Bullet proof. Others are weak and incredibly fragile, looking as if they will crumble at the slightest of sneezes. The architecture is crazy and varied, but there is also a similarity in some of the patterns and consistency in the structures. A strange kind of order exists amongst it all.

Living within this city is a hugely diverse community of living things; millions of different species of arthropods, earthworms, nematodes, protozoa, fungi and bacteria. There is so much mystery about this incredibly ecosystem, so much that we don’t know. But what we do know is that these societies are vital to our survival. They help to break down organic matter and turn it into vital plant food. Without them, we wouldn’t exist.

Between the building blocks are incredibly complex networks of interconnected roadways and waterways, through which the living creatures live and travel. They also act as essential supply channels for air, nutrients and water. And within and between the buildings are stores for food and water, supplying the living soil community. It is a hive of activity, an ever changing world.

Now down into this incredible city also come the roots from plants. The strong, structural roots make their way along the bigger pathways; the major highways. They lodge themselves between the building blocks and with incredible strength, form the foundation for the plants above. Imagine the structural strength required to keep one of these trees upright!

IMG_0904Plants then sends out finer roots in search of water, nutrients and oxygen and take up the vital supplies into the plant. This is a constant ebb and flow. Stores are depleted by the plants. Water enters the system after rainfall or irrigation.  Root systems adapt accordingly. Leaf litter falls onto the ground surface and plant roots slough off old cells and grow new roots. Soil organisms break down this organic matter to release more food for the plant. Organisms dig through to make new pathways and the city evolves in a never ending cycle.

Amongst all the chaos and complexity is a beautiful yet incredibly fragile balance of life. Many of these soil cities are vibrant and healthy and support productive and sustainable agricultural systems. Others, unfortunately, are not.

Our modern Australian farmers know how important it is to preserve and protect our vibrant soil cities because they are the foundation of life on this planet. So the next time you eat a meal or get dressed, take time to say thanks for that wonderful world beneath our feet that helps to put food on our table and supply our natural fibres. And take time to say thanks to our  farmers for taking care of our future!

A beautiful celebration of family and food

Today was a great day for me. I was woken early by my two young boys (4 and 6), bursting with excitement and eager to wish me a happy mother’s day and share with me their special presents they had put so much effort into making. I was up with a rush of energy, ready to tackle the kitchen and prepare a feast to share with my beautiful mum.

In fact, the feast preparation had begun yesterday, when I had decided that mother’s day this year was going to be a celebration of family and food, two of the fundamental pillars of life. The slow cooked pork belly sourced from the local butcher (from local pork) was braised for most of yesterday afternoon in preparation.

The plan was for hand made pork belly ravioli. Like all good plans, they usually go astray somewhere along the line. So when I went to make the pasta this morning I realised I didn’t have the two ingredients; eggs or flour! Should have planned that one better! Eggs should be easy – my mother in law next door has chooks. Only, when I went to get some more, I find out the chooks have stopped laying. So I quickly drive to the nearest shops (10 minutes away; we are lucky on the farming scale) to stock up on supplies.

Eggs in the supermarket, I am faced with 15 choices. Caged, cage free, free-range, home brand, other brands ….. what to choose? Then flour. Another 15 choices. Keen to make sure I am buying Australian flour from an Australian company, but in a hurry, I scour the labels. Confused and no idea from the label on what I am really buying other than it is something marked “Premium Flour – Australian Produce”, I load the packet into my basket then move on to grab some other last minute supplies.

I am thrilled that my toilet paper is 100% made in Australia from an Australian company. I have no idea where the wood chips that made the paper came from. By the time I got to the shaving cream and deodorant for my husband I grabbed the brands that I knew without any clue where they come from, threw a bottle of Tweedvale Milk in my basket (real, local milk) and rushed home.

Well, the ravioli was superb, and went down an absolute treat with the pear, rocket and walnut salad, topped with olive oil and lemons (all either home grown or sourced locally). And of course, our family favourite, apple pie made with freshly picked Pink Lady apples.

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Most important of all was the special family time, but food was the fundamental core, and if we view all great cultures and celebrations, this is true across all.

So as I sit down on reflection at the end of the day, enjoying a glass of our home-grown and home-made wine, what I begin to question is my own values as a consumer and what I experienced today. How often as an ardent Aussie farmer supporter do I really make the effort to scour usually confusing labels and do my homework to make sure I am making sound purchasing choices. How often do I just quickly grab what I know, or what looks good, because the kids are playing up or I am in a hurry?

So, if, as someone who should know better, still makes impulsive shopping purchases, how can we expect anyone else to do any different?

Labeling laws are part of the battle, but not all. If I am shopping in a hurry, I don’t have time to stop and read the labels. I will grab what I know. The brand I recognise and have had a positive experience with previously.

So is the big question, how do we brand our produce to make it stand out? How do we tell the consumer what the “brand values” of our produce are?