2018 brings forth an exciting collection of monthly talk series to be held on the farm. These nights will include and involve local and young regenerative farmers, innovative people working in food, food waste and sustainability in fun/friendly discussions and panels. Our goal is to create a community of mindful humans through connectivity and shared experience. We believe that real-life interaction, conversations and local Australian stories will allow us to do so.
April's conversation is going to be driven by sustainable chefs and people working in the Sydney food industry. With growing consumer interest in locally sourced food and organics, there has been a subsequent shift of attention within chefs and business' to source local produce, grow food themselves and reduce waste within their kitchens. Taste is everything and it is now under general consensus that fresh, organic produce that hasn't travelled thousands of kilometres to arrive on a plate just simply tastes better.
The conversation will revolve around why these people have chosen a sustainable practice and the subsequent benefits of such ethics and principles. You will hear from The Three Blue Ducks, Alfie's Kitchen crew, Feather and Bone, Ooooby and the head chef of Acre, the restaurant that shares the space with Pocket City Farms.
There are more additions coming to this panel so keep your eyes peeled!
Cost: $20
Provided: Your first drink from Young Henrys (donations will be taken for every bev after your first)
Bring: Cash for beer donations that go toward our education program.
THE PANEL
MARK LA BROOY + LAUREN MCKENNA of THREE BLUE DUCKS. The Ducks piloted their renowned name in a small shop front in Bronte. However they have now expanded to Rosebery and now own and run 'The Farm' in Byron Bay. Kickstarted by a bunch of mates who take food seriously their restaurants are underpinned by strong, ethical values. These being, honest, innovative and locally sourced produce and sustainable food and environmental practices.
JOEY is one half of Alfie's Kitchen. Joey and Hellene are creative masterminds when it comes to plant-based food and together have created a business that delivers fine vegan dining, catering and pop-up events which have literally been 'popping-up' all over Sydney and broader NSW. They have strong beliefs in minimising the food waste within their business and are passionate about education surrounding issues of waste, sustainability and plant based diets. Check them out on their socials.
FEATHER AND BONE run a butchery in Marrickville and promote the idea of eating less (but better quality) meat. They have followed their love of food and source whole, pasture-raised livestock directly from farms committed to genuinely sustainable soil, plant and animal health. The animals live all or the majority of their lives outside, ranging freely in family groups on sustainably-managed pastures. Feather and Bone believe in using the entire animal and leaving nothing to waste.
MURAT KESKIN is the founder of Ooooby Sydney and on a mission to create transparency around the food we eat. Delicious, fresh organic produce is being sourced from a network of local growers and delivered to your door each week. Ooooby believe that in order for our food system to be sustainable we must relearn the true value of food. Ooooby pride themselves on paying farmers fairly with at least 50% of the retail value from your Ooooby box going directly back into farmers pockets.
SHARON SALLOUM. Almond Bar is an award winning restaurant run by sisters Carol and Sharon Salloum in Darlinghurst, operating since 2007. It serves authentic, as well as modern Middle Eastern dishes, delicious cocktails and a diverse range of wines in a very friendly and comfortable environment. Carol and Sharon, along with an amazing team are currently working to educate and train Syrian refugees; to find employment for them; and help them feel welcome in the country that they & their family call home.
GARETH HOWARD is the Head Chef at Acre. This is the restaurant that shares the space with Pocket City Farms and uses some of the produce grown on site. Gareth and the rest of his crew aim to educate customers on food consumption and production. They achieve this by providing a sustainable and delicious plate of food that is a better alternative to the sugar-filled and salty processed foods usually seen in the supermarkets.
IN CONVERSATION WITH AMY WATSON of PICKLES MAGAZINE.
Starting her career as a budding journalist, Amy explored roles in radio and television before moving into video production. This experience, combined with her deep love of food and storytelling, led her to create PICKLES, an online video magazine which explores the future of food. Through the magazine, Amy has been able to share the stories of some of the pioneers in the Australian food scene and hopes that with her work, she's able to educate and inspire the food curious.
THE SPONSORS
YOUNG HENRYS is an eclectic group of passionate brewers, distillers, musicians and artists, united for the love of good beer and fine gin. www.younghenrys.com