Showing posts from January, 2011

Local, free-range, organic... roadkill

Principle 12: Creatively use and respond to change **WARNING - SOME PEOPLE MAY FIND IMAGES IN THIS POST DISTRESSING AS IT CONTAINS IMAGES OF THE BUTCHERING OF A KANGAROO** It's never good to see local wildlife struck by a vehicle on the side of the road. What's worse is seeing (and smelling) it rotting, breeding flies and fouling the water supply, not to mention the disrespect shown to the animal. I believe that, where possible and appropriate, road-kill should be butchered and eaten, roadkill cuisine as it is called. So, I called up a friend with the same values (previously a vegetarian for 13 years) and we went about the gruesome task of butchering the freshly killed kangaroo that I discovered just a couple of kilometers away. It's one thing to believe that 'if you are going to eat meat then you should be able to butcher it yourself' and then another actually doing it. I've been part of the process a number of times now and still don't feel that I c

The Black Market

Principle 10: Use and value diversity Impressed by the diversity and quality of home made / grown and small scale commercial produce and products, we decided to get involved with this local community initiative by hosting a 'Black Market' ourselves. This informal gathering is held once a month at various properties around the region. 'The Black Market is a monthly local informal food exchange and "open garden". You can bring your own home-grown excess veggies, fruit, etc to swap or sell, or produce you've made yourself such as preserves, bread, jam, pickles, etc. If you don't grow or make your own, you can come to the Black Market and buy from those who do. The Black Market is also open to local people who grow commercial produce (e.g. olives, nuts) on a small scale.' Grant family home grown produce: Honey, eggs, goat cheese, preserves and seasonal vegies Treats for guests: Wild cherry plum cordial, steamed carrot cakes, broad bean pesto and b