9 集
Deep Winter Agrarian Gathering 2019 Future Farmers SA
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- 科學
The Deep Winter Agrarian Gathering is an annual farmer led forum for agriculturalists producing non-commodity food and fibre in Australia. With a focus on circular or regenerative farming practices and community development this annual meeting of the minds is an opportunity to think big about small scale food production and connect with peers in the field. The fifth Deep Winter was held in Willunga SA in 2019 and organised by Future Farmers SA. This podcast is the nine preorganised sessions held for Deep Winter in 2019.
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Different Scales for Different Sales – Part Two
Kirsten Larsen (Open Food Network) talks about Open Food Network, an open source platform which enables new kinds of supply chains to establish, Michael Wohlstadt talks about how having a diversified sales model works for his business and Hayden Rogers talks about how a simplified sales model worked for his business.
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Pastured Eggs – three different capitalisation models
Kat Snoswell (Falkai Farm), Kane VanDierman and Richard Barritt (Riverside Farm) and Liam Brokensha (Splendid Egg) talk about running a pastured egg operation as a stand alone enterprise and as a complementary enterprise for an existing farm business. They talk about getting going and the challenges of different ways of accessing capital.
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Up, Down and Around – market gardeners talk scale and viability
Joyce Wilkie (Allsun Farm), John Buter (Heirloom Harvest), Andy Taylor (Ngeringa), Erin O’Callaghan (Rad Growers), Hayden Rogers (Sunlands Farm) and Falani Sofo (Living Earth Farm) talk about the profitability of their small scale, diversified market gardens and when the last time they had a holiday was!
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Small Scale Mushroom Farms - two different experiences
Kirstie Jamieson of Beetaloo Gourmet Mushrooms and Michael Taylor of Promirdia Mushrooms talk us through the realities of running a small scale mushroom enterprise. There’s some good discussion around how many kilos of mushrooms you would need to produce per week for starting up an enterprise to really make economic sense.
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Local Grain Economies and How to Get There
Emily Salkeld and Chris Duffy of Small World Bakery share their story of starting a bakery and beginning to produce the grain they use on their 80 acre block. They talk about the adventures of sourcing the right types of grain and the challenges of being profitable as a grain producer at a small scale.
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Different Sales for Different Scales - Part One
Jenni Mitton (Willunga Farmers Market) speaks about how a successful farmers market can enable farmers to sell direct to customers profitably, David Swain (Fino) talks about finding restaurants which want to buy from farmers directly and what chefs want from their suppliers and Neil Rettalick (The Co-Op Barossa) talk about how to successfully sell to high end, independent supermarkets. Facilitated by Anne-Marie Brookman
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