CERES learning – lots of ways to skin your cat. Asparagus 2016 season debut.
There are many ways to skin a cat – hold on, I have to digress here, because although we use this saying widely it occurs to me that there may not have actually been a time when a kind of cat skinning-economy existed where the skinning of cats was so widely practised that it generated passionate and regular comment on competing […]
Great intestinal journeys of the world.
Much has been written about the benefits of probiotics on the human microbiome – but there’s always been one nagging question – does the good bacteria in yoghurt, kefir, kimchi, kombucha and sauerkraut, survive the hostile world of our digestive systems to make it to the probiotic promised land of our lower intestines? For this […]
This week in mud. Heel and toe, dosey doe.
There’s always a lot of imagery, a lot of Spring imagery, floating about this time of year – there’s the honey eaters darting among the wattle flowers, the bees on the apricot blossoms, there’s lambs frolicking through daffodils and in the city we are skipping to trains and buses and trams singing optimistic show tunes we remember from our parent’s record collections. And […]
Finals time. All in the eye of the beer-holder.
Footy finals time – so much energy directed into fewer and fewer teams until there becomes such a burning hot focus on two groups of young men, so supremely blessed with foot skills and enviable strength through the hips, that Melbourne seems absolutely fit to burst. And then suddenly, it’s all over and the strong […]
Lunch on the line. Big Veggies. Goodbye Bill Mollison.
Every Wednesday at Fair Food someone different takes a break from the packing line to cook everyone else lunch. There are fifteen different nationalities at Fair Food, so when we gather around the staffroom table there is always a sense of anticipation to see what our workmate’s created. Which spice combinations, how they make their […]
Follow the Cabbage Green Road.
Sauerkraut, formerly what eccentric Northern European uncles ate with their rye bread, blue vein and pickled herring, has in recent years become the unlikely hero of a gut-challenged generation. Feting the famous fermented cabbage dish Fair Food is holding Krautsourcing Day; a Melbourne-wide kraut-making celebration next Saturday Oct 8th. Now to the uninitiated fermenting a cabbage can present like […]
