How do we Eat Djaara Country Healthy?
Authors: Will Tait and Jodi Newcombe So here we are, bringing this five-part blog series to a close. In our opening blog we described how our collective – the Carbon Arts team in collaboration with Dja Dja Wurrung woman Bec Phillips – is motivated by the question: “How do we eat Djaara Country healthy?” We […]
Land of Milk and Honey
Authors: Will Tait and Jodi Newcombe We are gathered at Bar Midland in Castlemaine with a collection of primary producers to discuss the concept of ‘Eating Djaara Country Healthy’, while proprietor and project collaborator Alex Perry delights us with appropriately-themed delicacies. After the first round of introductions Richard Collins explains the troubling times he’s been […]
Tumpinyeri Growers: belonging to life
Words by Sally Beer, images courtesy of Tumpinyeri Growers Tumpinyeri Growers is an organic share farming business, employing agro-ecological principles at Captains Creek Organic Farm. After sitting down with Josh, one of the founders of Tumpinyeri Growers, it is clear to see that the passion held for the land, sustainable food production and community translates […]
Djakitj Larr: a creative conversation bringing people together
A creative conversation for the Bendigo UNESCO Creative City and Region of Gastronomy, bringing diverse groups together to explore what UCCN designation can mean
Guest post: It’s time to bring a new intentionality to eating
Imagine that we could eat to literally shape the environment around us, to deliver a different landscape, a new (and ancient) ecology. Imagine that it’s delicious and adventurous, that it brings new meaning and connection to our lives…
Bendigo’s bush tucker
For tens of thousands of years, Australia’s First Nations people lived off the land. Now they’re sharing their knowledge and wisdom in an exciting new food project.
How one Bendigo restaurant is supporting Indigenous entrepreneurs
The taste of the Australian bush is captured beautifully in the Dja Wonmuruk teas.