Something you might not know about me is that I am a huge Sarah Ballantyne fan! AKA The Paleo Mum. Sarah has a PHD and unlike other nutritionists, or alike, who just look at the makeup/ breakdown of food and then proclaim its health benefits Sarah looks at how foods interact with us once they are consumed.
Above is a spy shot Nick and I took of your status quo barn raised Turkey operation. They come to their shed as a chick and dont get to leave it until they are ready to be processed… This way of farming is a much cheaper than free range farming and with consumer demand greatly driven by price as well as competitors using price as their main hook to grab sales it is likely to continue unless more and more of you chose quality and the birds happiness over price!
A few weekends ago Tina, Florence, Mum and I visited my family in Pyramul (Mudgee) for my Auntie Judy’s 80th birthday 🙂 Judy is Farmer Owain’s wife and Farmer Tim’s mum so ultimately responsible for all the amazing Lambs you have been receiving 😉
How good was this veggie run; turnips, asparagus, broad beans, green oak lettuce, silverbeet, carrots, avocado, potatoes, onions, eggplant, broccoli, garlic, baby beetroots, mushrooms and cucumber 🙂
An eye opening experiment where a whole family ate only organics for 2 weeks. They all had their urine tested for pesticides etc before and after. If you truly care for your family’s health please watch this short 1.5min video. It was watching this video which helped Tina & I decide to feed Florence only Organic Vege & Fruit when she is ready 🙂
Ben Thomas from the Meat & Livestock Association explains the dramatic rise of Beef Prices over the last 18 months!
With all the green font and the words RSPCA Approved this chicken sure looks Free Range. It wasn’t until we get it home and saw the reverse of the label after opening hte tray that we realized it was in fact barn raised!
In this video link one of our Live Animal Transporters Stephen Hill explains the steps he takes to ensure all the cattle he carts remain happy and stress free. Hilly also helps introduce us to other like minded farmers with superb stock when dad is running low and is a supplying beef farmer to Country Meats Direct in his own right!
Image above: My great uncle Neville George Stokes a Second World War Manchester Bomber Pilot and myself proudly wearing his; The 1939-1945 Star Medal, The Air Crew Europe Star Medal, The Defense Medal, The War Medal and his RAF Badge.
We review a breakthrough study from the Royal Melbourne Institute of Technology (RMIT) that explains how different feed sources (grain vs grass) actually affect the nutritional content of beef. It was published in 2006 but strangely has hardly been heard of..
So without further ado we are very proud to welcome our newest supplier Stroud Valley Harvest to our great list of ethical free range producers! With Hunter Valley Free Range (our previous, sole free range egg supplier) telling us they might not have any more eggs for us until late March we knew we would have to find another great local supplier..
Free range organic turkey farmer John Holland from Almond Grove with his Turkeys and one of his 6 Maremma protection dogs who guard them.
If you’re like me then you may have stopped eating veal years ago following what I now know as unbalanced and sensationalized claims in the media. I believe this fear mongering has actually increased the mistreatment of the surplus dairy calves in Australia- and if you’re an animal lover as I am, we need to have the record set straight!
The above photo is of Mum and I at Turkey Flat Winery. Turkey Flat’s vines date back to 1847 but most interestingly to me its cellar door is in an old Butchers Shop which is almost as old as the vines! It was here where apart from the usual Shiraz we first got to try some new varieties being Mataro (also known as Mourvedre) and Grenache which were both beautiful and I think maybe even better than their famous Shiraz? This really got me thinking, why do we always end up buying the same varieties of wine each and every time we go the bottle shop or look through a menu at a restaurant?