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Dear %%First Name%%,
It’s funny what happens when you give a bloke a soap box – or 200 words in a butcher’s newsletter. This column was meant to be a bit of a link to the farm, to let you know what’s happening throughout the seasons, etc… well, it started that way anyway…
So, there has been very little rain in our area for most of the winter. Generally the colder months are drier than the summer, so we look forward to some season breaking rain as the days get warmer. We have finished shearing now so you will see Pete back at the markets soon; taking a break in Sydney before lambing begins next month.
At this time of year, especially without much winter rain, we occasionally grain assist our animals to help them through the colder months. The summer grasses lose nutrients after the first frost, so the extra protein in the grain keeps them warm and nourished. This may result in a whiter than usual fat colour in your meat through this period, compared to the yellow coloured fat, associated with grass fed produce.
On the topic of how our foods are produced, there’s been a lot of talk recently about the Slow Food movement. This is something that I’m especially passionate about as the key principles of the Slow Food movement are about helping people to rediscover how their food is made and where it comes from, as well as promoting local production and environmentally responsible farming practices. My hope is that we can further promote these principles via these newsletters and by talking with our customers.
The story of how the Slow Food movement started is interesting in itself: “In 1989 at the foot of the Spanish Steps in Rome, journalist Carlo Petrini was not happy with what he saw. McDonald’s had announced plans to open a restaurant at the bottom of this world-famous location. Petrini was certain it would be the beginning of the end for traditional and regional Italian foods, and so organised a group of like minded people and spoke out against the fast food chain establishing a restaurant at the location. McDonald’s didn’t open at the Spanish Steps and the protest gave birth to the Slow Food movement.”
As a farming family, I’m encouraged by groups such as the Slow Food movement and their growing popularity. On the Slow Food website you’ll see that their belief statement is similar to things I’ve said before and heartedly support: “Slow Food is good, clean and fair food. We believe that the food we eat should taste good; that it should be produced in a clean way that does not harm the environment, animal welfare or our health; and that food producers should receive fair compensation for their work.”
If you’re interested in finding out more about the Slow Food movement, I’d encourage you to visit these websites: Slow Food International and Slow Food Sydney.
Until next time,
Ben Clinch
Farmer/Director
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In this issue - Sept '09
:: The Slow Food movement
:: North Sydney farmers market
:: Spring = Lamb
:: Father's Day - 6 September
:: Awards closing soon
:: Recipe of the month
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North Sydney farmers market
Commencing this month we will have a stall at the monthly North Sydney farmers market, which is held on the 3rd Saturday of each month. This month you can see us at North Sydney on Saturday, 19 September. The markets are located on Miller Street, between Ridge Street and McLaren Street and run from 8.00am to 12.00pm.
For details about the markets, click here, or for a map of the location, click here.
You can see details of all of the farmers markets we attend on the Where to Buy page on our website.
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Spring = Lamb
1st September marked the first day of Spring, and Spring equals the season for delicious lamb.
To see our range of grass fed lamb products, click here.
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Husband or father figure in your life. Whoever it is in your life, why not treat them to bacon and eggs for breakfast, a BBQ, or a hearty lunch? Have you ever wondered about how the tradition of Father's Day started? 
we really appreciate your support. 
