LO S T EAT
The Slow Meat Symposium Team. From left to right: Morris Wilcocks, Paddock to Pie; Fiona Briers, Vue du Vulcan; Kathryn Russack, Colenso; Leon Rolls, Event Coordinator; Nat Hardy and Jono Hurst, Brooklands Free Range Farm; and Tammi Jonas, Jonai Farms.
On The Slow Road
T
STORY AND IMAGES BY RICHARD CORNISH
ammi Jonas is both the farmer and butcher, but she wants you to eat less meat. She also wants you to eat better meat. The creative director of the second annual Slow Meat Symposium, being held in and around Daylesford on the 23rd to 25th of this month, Tammi is part of a team of chefs, farmers, butchers and educators who want to change the way we consume animals. Slow Meat Australia is a collaboration between Slow Food Central Victoria and the Australian Food Sovereignty Alliance. It aims to educate the public and industry about the ecological and social cost associated with intensively produced meat and highlight the regenerative and ethical alternatives. Over time, advocates for Slow Meat want to see an industry move towards the
highest welfare, pastured farming systems that nourish land, animals and people. The symposium kicks off where all meat starts. Animals on a farm. Sunday, 23 September sees participants jump on a bus and head out to Glenlyon to see a farm on the ridge where ducks graze on lush pastures. This is Vue du Vulcan where farmer Fiona Briers raises her flocks of ducks. The bus trundles across to Blampied for lunch at Captains Creek organic winery, a beautiful setting for a magnificent spread of local produce. After that, it’s up the hill to see Nat and Jono at Brooklands Free Range Farm (see page 16) to see their herd of British White cattle and Berkshire pigs. A big dinner is planned at a venue to be confirmed.
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