Running a hyper-local microbusiness on a small island is a truly challenging, and rewarding endeavour.
From time to time we write articles about:
- New products and fermentation techniques we’re learning about.
- The health benefits associated with fermented foods.
- The environmental and economic pressures that influence our evolving business.
- The morals and principles that underlie what we do, and how we do it.
We hope you enjoy them. If there’s something else that you’d like to know more about – contact us.
Southern Wild is Entering Hibernation Regular product sales to cease by December 2019.
Read this article for all info related to our decision to wind-down our regular operations.
Ferment box program sees much needed air time! An ABC radio interview with yours truly about our new membership subscription
We spoke to ABC Radio’s Tasmanian Country Hour about our new membership box program and the challenges of organic sourcing. Listen to the interview.
Why staying small is our next big thing How we moved away from our “Plan A” to realign ourselves with core values
Certified Organic VS Low Food Miles A very Tasmanian tale about why we can’t always have both
When you live on an isolated island obtaining certified organic produce with low food miles ain’t all that easy. We discuss this predicament and the results of a survey we conducted.
When demand outstripped local supplies A story of farmers large and small on the Apple Isle
What do you do when you live on an island and there’s more demand for your products than you have local supplies of? This is a tale about our “rocky relationship” with Certified Organic cabbages on the island of Tasmania.