Forage in Hobart, Tasmania | Business consultant

Forage

Locality: Hobart, Tasmania

Phone: +61 439 944 690

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25.01.2022 Sticky rice and mango... mmmmm!

24.01.2022 The art of breaking down a whole fish with little wastage

24.01.2022 Cant believe this was even contemplated -the sudden closure of accredited farmers markets in Melbourne - a city already paralysed - & potentially now to be den...ied fresh, truly local food with known provenance . Meanwhile supermarkets booming and advertising of junk food rampant ..... . Last minute reprieve from @jaclynsymesmp after hard yards done by @vicfarmersmarkets on behalf of its members who have continued to be on the forefront of strict maintenance of COVID protocols . Congratulations on a good resolution but with a great deal of stress imposed on all concerned . People are turning to fresh local food of known provenance like never before . All our small regional suppliers tell us the demand is extraordinary since COVID . Despite the weather ( its snowing here today) and often the inconvenience . The understanding of the connection between health and good nutrition is growing . Its a real opportunity. Melburnians - I urge you to Follow Victorian Farmers Markets through website updates . Support our independent local growers and producers . Show how much we really care about #goodfood and our hard working local producers who follow best farming principles on our behalf. Of all possible loss of freedoms , the loss of the right to access healthy food of ones choosing is possibly one with the greatest consequences . - - - #showyoursupport #goodfoodmatters #goodhealthmatters #vicfarmersmarkets #healthysoilequalshealthyfood #knowyourproducer #noFUO #nojunkfood #soundnutrition #soundimmunity @ Daylesford, Victoria See more

23.01.2022 Shorten supply chains, support good farming practices and link conversations about food production and nutrition.

23.01.2022 Handmade in Tasmania, Tims high carbon steel knives are heirlooms in waiting

23.01.2022 When your apple trees are threatened by frost, what do you do? Freeze them!

23.01.2022 The source of umami

23.01.2022 Interesting findings involving 79,000 people in a 20-year study which looked at the link between body mass index (BMI), adherence to a Mediterranean-style diet, and risk of death.

23.01.2022 Edible bouquets

22.01.2022 The post-COVID shortage of labour for harvesting is going to cause price increases.

22.01.2022 Natures sense of humour

21.01.2022 A bit egg-xotic! This display is from floristry student and micro-flower farmer Stacie from Newcastle, NSW. She has spent the past four years breeding her chickens to create these amazing colours. Ever seen anything like it? : magnolia_gardenco on Instagram via ABC Newcastle

20.01.2022 Pubs and plagues

20.01.2022 "I want to be remembered as someone who fought for what she wanted" Kelly Lim is a crochet artist who discovered her passion for crochet when she was just 7 years old, despite her parents disapproval, she embarked on a creative career with the mission to change Singapores view of art

20.01.2022 You may have noticed that Americans call main course entree. One explanation is that in the old French way of serving banquet food, the first course was on the table as guests arrived. It was called the course that was removed. The second course after seating was the dish that entered. The entree. It was comprised of more elegant and refined presentations. Cool.

20.01.2022 A long read but a good read! A Tassie legend of the Furneaux Islands. Sadly, Alf passed away earlier this year.

19.01.2022 Celebrate diversity - vary your diet and eat fresh local foods.

19.01.2022 Support small scale producers and enjoy the health benefits of less travelled food

19.01.2022 Dreaming of this...

19.01.2022 Hands up who has bouillon (stock) cubes in the pantry?

18.01.2022 Everything is Cake! The ultimate compilation of my illusion Cakes so Far! : Paper Yellow Music (YT)

17.01.2022 More colourful food (must be spring)!

17.01.2022 Eat weird fruit and veg! https://www.instagram.com/p/CGv8oL0hRFH/

17.01.2022 Loving your cheese until the day you die

15.01.2022 https://www.broadsheet.com.au/melbour//parmesan-wheel-week

14.01.2022 This opinion piece by Nick Haddow is worth a read even if youre not from down under down under because it applies to regional Australia, not just Tasmania. In case youre not a Mercury subscriber, heres the text: ITS been a bit rough lately. Especially if you have a small business. And especially if that small business is in the tourism and hospitality sector which is so many of us. As bad and as sad as it has been, I have heard the same thing from so many that there i...Continue reading

14.01.2022 Next gen local food. Essential reading.

13.01.2022 Some interesting points here: populate your gut with microorganisms that educate the immune system by spending time outside, consuming foods from your region, and eating a wide ranging diet. Also get enough (but not too much) Vit.D and minimise taking antibiotics. https://www.bbc.com//20201023-food-allergies-why-nut-dairy

13.01.2022 The world begins at a kitchen table. No matter what, we must eat to live. The gifts of earth are brought and prepared, set on the table. So it has been since cr...eation, and it will go on. We chase chickens or dogs away from it. Babies teethe at the corners. They scrape their knees under it. It is here that children are given instructions on what it means to be human. We make men at it, we make women. At this table we gossip, recall enemies and the ghosts of lovers. Our dreams drink coffee with us as they put their arms around our children. They laugh with us at our poor falling-down selves and as we put ourselves back together once again at the table. This table has been a house in the rain, an umbrella in the sun. Wars have begun and ended at this table. It is a place to hide in the shadow of terror. A place to celebrate the terrible victory. We have given birth on this table, and have prepared our parents for burial here. At this table we sing with joy, with sorrow. We pray of suffering and remorse. We give thanks. Perhaps the world will end at the kitchen table, while we are laughing and crying, eating of the last sweet bite. 'Perhaps the World Ends Here' From The Woman Who Fell From the Sky by Joy Harjo. Joy Harjo was appointed the new United States poet laureate in 2019. Born in Tulsa, Oklahoma, in 1951, Harjo is a member of the Mvskoke/Creek Nation. Edvard Vyrzhikovsky, Russian-Soviet painter Born: April 18, 1928, Irkutsk, Russia

12.01.2022 Eating ethically requires the consumer to develop an understanding of how their food is produced and to feel connected to the producers who feed them. In other words, to become a ‘co-producer’, according to Slow Food.

12.01.2022 An interesting perspective with some powerful points: "As much as I like farmers markets, the amount of resources that small farmers pour into them is terribly misdirected if were serious about mounting a real challenge to the conventional food system."

12.01.2022 I know you milk your nuts everyday too. By KNOW IDEAS MEDIA

11.01.2022 This won't be a surprise to anyone who has grown 'broiler' chickens on a small scale - let's hope the science now encourages change in the factory farming industry.

10.01.2022 Some good suggestions here, however the vast majority of the 1.3 billion tonnes of food waste is attributable to losses and inefficiencies back up the food supply chain. Yes, reducing domestic post-purchase food waste would be great, but change needs to happen throughout our broken food system.

09.01.2022 Rewilding... it’s a thing

09.01.2022 Famine and feast: life on the land in Australia

08.01.2022 Fascinating! Ill be checking out the other Absolute Best Tests now.

08.01.2022 Who loves a good share platter?

07.01.2022 The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

06.01.2022 GET FRUITY | Fresh seasonal fruit goes well with cheese. With Tassie apples and pears ripe for the picking try matching hard and semi-hard cheeses with these winter fruits. #eatwelltasmania #getfruity #vegitup #tasmanianproduce #cheese #winter Image: source unknown

05.01.2022 There are certainly swanky small supermarkets in Tasmania, thanks to the Hill St chain. In Hobart, Lipscombe Larder has been a beacon for decades. Perhaps the key to the lack of Waitrose and other high end chains has more to do with the duopoly of Coles and Woolworths, together with the challenging distribution logistics across our huge continent. Small, boutique stores supporting local producers of good food seems the way to go.

05.01.2022 Brighten up your spring rolls with edible flowers, such as nasturtiums, purple basil and amaranth leaves around whatever standard filling you prefer, e.g. prawns, cucumber, carrots, bean sprouts and mint.

05.01.2022 From January but worth a read, especially if you drink almond milk (or eat almonds in any form).

05.01.2022 Who loves a full English (occasionally)?

04.01.2022 They also have to get used to new tastes. A lot of wild foods can be bitter, for instance, because of the alkaloids that make them nutritious. Iron Cloud learned to switch to game meat slowly, because it’s richer than farm-raised meat, and the body needs time to adapt to that difference.

02.01.2022 The coronavirus has highlighted that the public is eager to see courageous leadership. Now is the time to step up and ensure we have an economy that is both nourishing and flourishing.

02.01.2022 Remembering this from five years ago - Christopher White Larissa Welch

02.01.2022 7 food tips to consider

02.01.2022 Oranges are unknown in the wild. They are a hybrid of tangerines and the pomelo or Chinese grapefruit (which is pale green or yellow), and were first cultivat...ed in south-east Asia. They weren't orange, but green, and Vietnamese oranges and Thai tangerines are still bright green on the outside and orange inside. (Info via QI - BBC) Edgar Castrejon

01.01.2022 "Regenerative agriculture has some of the best solutions to solving a lot of our planetary ills."