Vocal About Local

Having recently collaborated with Grown Not Flown and collected a Bronze Medal at the 2024 Melbourne Flower and Garden Show with a sustainable exhibit that ended with only 1 small piece of plastic from some chicken wire being the only thing to go into waste; we sit down to chat with Ellen Douglas, the tour de force behind Botany Melbourne.

Ellen is an apprentice trained florist who in 2020 went solo and created Botany  as a alternative to conventional floristry.  In Ellen's own words "While our industry excels in showcasing natural beauty, it often generates excessive waste. We are so passionate about creating beautiful floral arrangements that don’t compromise the planet which is why we believe in a different approach—a low-waste, eco-friendly model that supports local growers while delivering top-notch quality".

We talk  about Ellen's flower journey to creating Botany and why sustainability is such a focus for her; how this lead to collabing with Grown Not Flown and why we should be supporting our local flower growers where possible. She also touches on her recent experience "going viral".

Hosts: Sam Baff and Jayde Timms from Grown Not Flown
Guest: Ellen Douglas - Botany Melbourne
Website:www.botanymelbourne.com
Instagram: @botany.florist.melbourne

In this weeks episode we chat with Lucy Vincent who along with partner Bruce, runs Australian High Country Honey.

Lucy's family farm was purchased in 1976 & has been subject to sustainable farming practices in order to improve the landscape health & biodiversity, farm profitability & the ability to cope with natural adversity of drought, fire & flood. With recent succession to the next generation, Lucy is working hard to integrate juniper & bioactive honey production into the family property & create a sustainable farming future & lifestyle.

We talk about Honey Production, how raw honey differs from not raw honey and also about how a varroa mite potentially threatens their hives. As well as their recent success at the National Honey Awards with their Snow Gum Honey.

We also touch on their newer project of planting Australian Juniper and how they are leading the charge in Australia to get their juniper into Australian Gin.

Hosts: Sam Baff and Jayde Timms from Grown Not Flown
Guest: Lucy Vincent- Australian High Country Honey
Website:www.ahch.com.au
Instagram: @australianhighcountryhoney

Jacob Wolki and his namesake Wolki Farm describes itself as the connector between the conscientious consumer and quality produce. 

Its safe to say that Jacob and his family have been on quite the journey over the last decades, brought about initially by Jacob's health and  taking over the counter medications focussed on treating symptoms as opposed to curing whatever it was that wrong with him. Becoming obsessed only to then realise he was finding answers but then having more questions, Jacob came to the conclusion at every point of his journey that "good food is a key to healing a broken body".

Jacob now has a multi farm business, rearing grass fed animals working with the land, rather than against it. His business is guided by the 5 pillars of "Wolki Farm"; 

Additional to the farming operations Jacob has an unstaffed butchery - that is open 24/7 for whenever customers need it. The butchery allows Wolki's operation to now start shipping its meat around the far ends of the country and allows consumers to obtain his "old school produce with a new school approach".

In this chat with Jacob we explore all the facets of his business, his motivation, his belief that the current food system is compromised and how he is leading the charge in farming a better way. 

Hannah Maloney has perhaps the most enviable job in the world - and she knows it - as a presenter on Gardening Australia which she calls a "dream gig". 

Hannah's journey to the small screen however started in, inner city Brisbane where her parents had a small herb nursery. Leaving this behind at 18, Hannah travelled the country (and world) ending up right back where she started - working on small scale farms and this led her to the world of permaculture. 

Hannah now lives in a pink house on a hill, overlooking Hobart, TAS  which she shares with her husband and daughter as well as a menagerie of goats, chickens  ducks and bees. 

Hannah set up her company "Good Life Permaculture" to allow her to bring education on permaculture (which she is formally trained in) to those searching for it with the aim of developing community and designs that helps create good lives and landscapes. 

She is a best selling author and self described activist and in this podcast talks about her journey, what permaculture is and how that transcends from the garden through to everyday life. She also tells us of how what she does is led by her values and how "having fun" and "doing things that make her smile"  is a conscious part of her philosophy - something which led to her pink house and pink hair. 

Hosts: Sam Baff and Jayde Timms from Grown Not Flown
Guest: Hannah Maloney - Good Life Permaculture and Gardening Australia.
Website:www.goodlifepermaculture.com.au
Instagram: @goodlife_permaculture

There are lots of pretty instagram accounts - but one that stands out more than most is Little Lyndoch Flower Farm. 

But it didn't start instantly with pretty flowers and a landscaped flower farm.

In this week's episode we are lucky to speak with Katie Arena who runs Little Lyndoch Flower Farm and The Queens Quarters with her partner Rob. Katie takes us from her lack of enjoyment in the Corporate world in 2016 to going all in and backing herself to create her dream. From renting without a rental agreement, discovering what GST is; ignoring Robs advice to just chill for a few months, only to commit to a pop up shop 2 days later - to finding the current farm that is now little Lyndoch Flower Farm - Complete with 8 ovens sitting in the front paddock. 

Katie candidly talks about the journey she has been on from hustling to learn the art of floristry; how important self development has become in recent times and how they are now turning to attention to their upcoming Bloom Conference. Katie also credits Rob for bringing 6 dahlia's home from Bunnings and chats with Uncle Lucky as being the catalyst for them growing flowers. 

We hope you enjoy this honest, fun and open discussion about Katie's Journey. 

Hosts: Sam Baff and Jayde Timms from Grown Not Flown
Guest: Katie Arena - Little Lyndoch Flower Farm/The Queens Quarters
Website:www.littlelyndochflowerfarm.com.au and www.thequeensquarters.com.au
Instagram:  @littlelyndochflowerfarmand @thequeensquarters

It's not often we get to chat with someone whose website banner includes the words "where to find G.O.D" but here we are. 

Jodi Clarke and husband Greg run Great Ocean Ducks (G.O.D) from their property situated  near one of the most famous driving roads in the world - Victoria's great Ocean Road.
 
They began in 2009 with 30 ducklings and no idea about what they were doing , with the couple choosing to farm the Aylesbury  Duck for its historical connections. The Aylesbury is the classic English table duck and was wildly popular in the 19th century - and is well known in pop culture with perhaps Jemima Puddleduck from the Beatrix Potter novels probably being the best anthropomorphic example of an Aylesbury. 
 
In late 2012 Great Ocean Ducks started rearing Pekin Ducks instead of Aylesbury's (a type of duck, not to be confused with Peking Duck - a Chinese Dish) and started feeding all their ducks strawberries and other fruits. (For anyone interested, Scrooge McDuck being a pop culture example of a pekin).

Great Ocean Ducks has gone from strength to strength, with Greg having previously worked as a food journalist they were able to leverage existing relationships and networks to showcase their ducks and  that has resulted in their humble product passing the "chef test" and has resulted in them now supplying some of the best restaurants in Australia. These restaurants include Brae, Du Fermier, Attica and Movida. 

Just Duck, a book featuring recipes from acclaimed chefs and stories of their farming adventure, was written in 2015.

We chat with Jodi about starting a farm with no idea (her words not ours), the demands of Duck Farming, the "hardest workers on the farm"; their Malamute livestock guardians as well as the farm gate premises that G.O.D are building.  

Hosts: Sam Baff and Jayde Timms from Grown Not Flown
Guest: Jodi Clarke - Great Ocean Ducks
Website:www.greatoceanducks.com
Instagram: @greatoceanducks

AgriFutures Australia is essentially a Research and Development organisation whose intent is assisting and serving the needs of Australia's rural communities. Their aim is to do this by delivering research and innovation that aims to give Australian farmers and producers real returns, as well as preparing them to thrive into the future.

But what industries have AgriFutures Australia been working with to help develop? Current industries include honey bee's and pollination, ginger, tea tree, goat fibre, buffalo, deer, rice and kangaroo. 

This week's episode however is with Dr Olivia Reynolds who works with those smaller industries trying to grow and prosper as she currently heads up the Emerging Industries Team for AgriFutures Australia.

Current emerging industries include Hemp, Seaweed, Sesame and Insects.

In this podcast Olivia talks about the benefits of industries having a strong collective interest and a well skilled industry body and how AgriFutures can assist industries trying to develop from there. We talk about the importance of research, how having the right skill set for an industry body is far more important than "self appointing" and some of the work that her and her team are undertaking - from Truffles, to Australians burgeoning coffee growers - we even touch on how insects are playing a role in a major australian city CBD in eradicating food waste. 

Hosts: Sam Baff from Grown Not Flown
Guest: Dr Olivia Reynolds - Senior Manager, Emerging Industries - AgriFutures Australia
Website:www.agrifutures.com.au
Instagram: @agrifuturesau

If you think of a successful multi faceted flower farm business; it's hard to look past the passionate and vivacious Georgie Newbery.

Having what she describes as a "portfolio life" Georgie has lived in Paris, previously working for American Vogue under the tutelage of the late Susan Train and Andre Talley before working for John Galliano.

Departing the fashion world having set up "Common Farm Flowers" back in April 2010. Georgie now resides on her flower farm  in Somerset in England's West Country (about 2 hours from London) with her business partner husband and kids.

She says she will always grow flowers for sale, but Georgie has clearly expanded her business over the years and has turned her considerable talents to a number of different flower related business streams.

A staunch supporter of Local British Flowers, Georgie now exclusively grows and supplies her flowers within her local area as well as using her own flowers in her work as a wedding florist.

She has also authored two successful flower related books  - "The Flower Farmers Year" and "Grow your Own Wedding Flowers". (Both readily available on her website)

Additionally Georgie runs workshops on her farm as well as providing coaching and guidance to many budding (see what we did there) wannabe and current flower farmers. This includes focussing on the business side of things as much as the flowers.

A natural raconteur, her latest venture has now seen her take on  "the youtube" space with over 25,000 subscribers around the world. Her youtube club is thriving and we even got a message from a flower farm that is part of her club as we were writing this very episode description.

Georgies energy and passion was self evident as we spoke with her about "why we should all support local", the business side of flowers, pricing and also why she feels the old idea that businesses should grow for the sake of it is absurd.

Georgie is fierce in her support of other small business owners who want to make a good living supplying a very high quality product without endlessly having to expand and  Common Farm Flowers is a business she holds up as an example of one where it makes enough money, but the founder continues to engage with the creativity of growing, cutting and arranging flowers in a way that is true to herself.

Hosts: Sam Baff and Jayde Timms from Grown Not Flown
Guest: Georgie Newbery - Common Farm Flowers
Website:www.commonfarmflowers.com
Instagram: @commonfarmflowers

If you think of a successful multi faceted flower farm business; it's hard to look past the passionate and vivacious Georgie Newbery.

Having what she describes as a "portfolio life" Georgie has lived in Paris, previously working for American Vogue under the tutelage of the late Susan Train and Andre Talley before working for John Galliano.

Departing the fashion world having set up "Common Farm Flowers" back in April 2010. Georgie now resides on her flower farm  in Somerset in England's West Country (about 2 hours from London) with her business partner husband and kids.

She says she will always grow flowers for sale, but Georgie has clearly expanded her business over the years and has turned her considerable talents to a number of different flower related business streams. 

A staunch supporter of Local British Flowers, Georgie now exclusively grows and supplies her flowers within her local area as well as using her own flowers in her work as a wedding florist. 

She has also authored two successful flower related books  - "The Flower Farmers Year" and "Grow your Own Wedding Flowers". (Both readily available on her website)

Additionally Georgie runs workshops on her farm as well as providing coaching and guidance to many budding (see what we did there) wannabe and current flower farmers. This includes focussing on the business side of things as much as the flowers. 

A natural raconteur, her latest venture has now seen her take on  "the youtube" space with over 25,000 subscribers around the world. Her youtube club is thriving and we even got a message from a flower farm that is part of her club as we were writing this very episode description.

Georgies energy and passion was self evident as we spoke with her about "why we should all support local", the business side of flowers, pricing and also why she feels the old idea that businesses should grow for the sake of it is absurd. 

Georgie is fierce in her support of other small business owners who want to make a good living supplying a very high quality product without endlessly having to expand and  Common Farm Flowers is a business she holds up as an example of one where it makes enough money, but the founder continues to engage with the creativity of growing, cutting and arranging flowers in a way that is true to herself.

Hosts: Sam Baff and Jayde Timms from Grown Not Flown
Guest: Georgie Newbery - Common Farm Flowers
Website:www.commonfarmflowers.com
Instagram: @commonfarmflowers

In 2010 there were 10 domestic gins on the market in Australia. Fast forward to today and there are now over 500 independent gin distilleries with Australia having seen an exponential rise in local gin makers.

Gin is known as a refreshing spirit which lends itself well to warm climates, so it's somewhat natural that it would appeal to Australian consumers. It's also friendly to those making it as it doesn't take anywhere near as long to make as darker spirits. Additional to that Australia has a unique plethora of botanicals that lend themselves well to gin - Think Lemon Myrtle, Tasmanian Pepper Berries or finger limes. So it figures that there is a growing appetite from Australian consumers to try Australian gin..... And that's where Garden Street Gin Club comes in...

Born partly out of spending lazy days sipping gins in Europe, Garden Street Gin Club is the brainchild of Josh and Lauren from Williamstown - initially an idea that started as a way to get more small scale international gin into Australia, the creators quickly realised that why bring in products from overseas - when Australia has such an incredible and growing gin industry?

Garden Street Gin Club quickly pivoted to work with local distillers to showcase the best they have to offer in a way that promotes their products and educates about the recommended ways to enjoy them.

From humble beginnings during the Covid pandemic, where Head Office was their bedroom, to currently occupying their 3rd warehouse - Garden Street Gin Club has been promoting local for years now. They also have transformed "how" they do business with a focus on being more responsible from a sustainability perspective.

We talk to founder Josh about the beginnings, process and the vision for Garden Street Gin Club and how "supporting the local product" has been core to their success. We also chat about "Barrell Lane Whisky Club" their new venture which again - aims to put a spotlight on the Australian Whisky Industry because like the Australian gin industry; Australia is producing products that are winning awards on the world stage.

Hosts: Jayde Timms & Sam Baff from Grown Not Flown
Guest: Josh Robinson - Founder - Garden Street Gin Club/Barrel Lane Whisky Club
Website:www.gardenstreet.com.au www.barrel-lane.com.au
Instagram: @gardenstreetginclub @barrellanewhiskyclub

Sonia and Stu are the husband and wife behind Chin Chin Farm in Chintin, VIC.

The award winning farm is a regeneration success story with Sonia and Stu originally realising that they had bought a "capeweed farm".

Over the last few years Sonia and Stu have begun a program of improving soil health, making decisions that are best for the land and what's growing on it and trying to transform it into a viable commercial success. They have applied regenerative and natural sequence farming principles instead of chemical intervention to  restore and rebuild their now thriving polyculture. 

They sit as award winning Lavender farmers, with Stu ascending to the position of treasurer for The Australian Lavender Growing Association (Talga) and helping drive forward Australia's emerging Lavender industry.

Not content at that, they have also developed the farm to provide viable honey, Lamb and wildflower produce as well as growing "bush foods", which they are using in a variety of their products.

Lastly they are now hosting on farm workshops in a giant Swedish teepee that they have erected on the farm, meaning people can not just enjoy their hand crafted products, from lavender oil to bush food jam but they can enjoy the farm itself.

Hosts: Jayde Timms & Sam Baff from Grown Not Flown
Guest: Sonia and Stuart Whiteman from Chin Chin Farm.
Website:www.chinchinfarm.com.au
Instagram: @chinchinfarm

Developed by a group of local, visionary growers, Nice Rice has evolved to become a leading grower, miller and seller of rice in Australia. 

With a rich family history in the heartland of Australian rice growing, the New South Wales Riverina region,  Nice Rice are led by some of the best growers and operators in the country.

Their overarching mission is simple -  to grow and produce the best quality rice in the world and to do so with minimal impact on the environment.

In this informative chat we are joined by Nice Rice CEO Mirza and we talk about how he has worked with multi generation growers to bring together the rice available on shelves today, how 98% of Australians rice comes from the rich soils of the Riverina area and why the company not only wants to produce "nice rice" but be a group of "nice people" doing the right thing by the environment they farm and work.

Mirza also makes the bold claim that Nice Rice' Sushi rice stacks up against any sushi in the world but balances that confidence with an admission that for a long time on his in laws rice farm; he was only trusted to sit in the "buddy seat" of the tractor.

Hosts: Jayde Timms & Sam Baff from Grown Not Flown
Guest: Mirza Korzacanin - Nice Rice CEO
Website:www.nicerice.com.au
Instagram: @nicericebyriverina

Andre and Tom escaped corporate life in Hong Kong and took ownership of Florage Launceston in early 2022. Which just so happened to come along with a thriving hamper company - The Tasmanian Hamper Co.  Covid, lockdowns, separation from family and friends, disruptions to work and life pushed them to fast track their  ‘it will happen one-day’ plan, and now they are loving Launceston and Tassie life. 

Their vision is to deliver happiness, joy and comfort every day to their customers, their suppliers and their loved ones.  They want to have less impact on the environment, and  love helping people make other people happy.  They are passionate about our part in sharing the love of flowers and food.

Andre brings years of creative experience to Florage Tasmania, with a long career working in design for luxury retailers including Gucci, Chanel and Burberry.  He is a qualified architect and has run his own Interior Design and Styling business. His passion for fresh flowers was enhanced by training in floristry at Hong Kong Academy of Flower Arrangement, accredited through I.A.F. European Certifications with Kunstmuseum Den Haag, the Netherlands, which inspired us to purchase Florage.  Andre has now transformed Florage into a Designer’s Choice florist, where he creates unique one-of-a-kind arrangements of the freshest seasonal blooms, especially for you.

Tom happily said goodbye to 20-years working in finance and banking. The change from an office desk in Hong Kong, to being surrounded by flowers, smiling customers, working with growers and local producers is a dream come true.  Sending their Tasmanian Hamper Co. hampers to places far and wide to experience amazing Tassie produce, and driving around town delivering fresh flowers, colours and gifts to delighted recipients are the highlights of his week.

We talk to Tom about trading subtropical Hong Kong for Launceston - and how it was winter when they first arrived. The process of looking for and purchasing a business that aligns with ones values and how those same values then permeate the way Florage and the Tasmanian Hamper Co chooses to do business. We also talk the importance of education consumers on the provenance of their product and their sustainability journey as well as how this transcends both parts of their business. Tom also tell us how Florage also supports local flower growers - from commercial farms to kids who have cut things from their parents garden and come in the shop looking to deal.   

Hosts: Jayde Timms & Sam Baff from Grown Not Flown
Guest: Tom Miller- Co Owner - Florage Tasmania/Tasmanian Hamper Co.
Website: www.florage.com.au. www.tasmanianhamperco.com.au
Instagram: @floragetasmania@tasmanianhamperco

It’s no secret that in some parts of the world, fisheries vacuum the seabed to harvest shellfish. Whilst it might be economically efficient, it lacks a sense of connection and thats before we even look into the ethics of it.  The folks at Goolwa Pipi Co don't have that issue though as they are harvesting a resource that has been sustainably picked at their location for tens of thousands of years by Australia's first people. 

Fast Forward to 2023 and Goolwa Pipi Co continue to harvest in the same way it has always been done. With their fishers braving the cold clear waters and wild waves of the Coorong all year round to carefully hand harvest the finest quality produce. Steeped in tradition, harvesting is a slow and deliberate process, that’s as careful with nature itself as it is for the precious Pipi's.

Applying modern business practices to the traditional harvesting method sees Goolwa Pipi Co leading the way in sustainability, and they are now proud owners of a Marine Stewardship Council "Blue Tick of Approval".

We talk to Tom about his journey from corporate marketer, to budding Pipi farmer and how Goolwa Pipi Co has brought a collective of people together that truly highlights that "together everyone achieves more", taking the Australian Pipi industry from solely supplying to the bait industry to now seeing pipi's on menus in the best restaurants in Australia. Goolwa Pipi Co is testament to finding the sweet spot of having a great product, respecting tradition, farming sustainably and building value around the product that they work with.

Hosts: Jayde Timms & Sam Baff from Grown Not Flown
Guest: Tom Robinson - Managing Director - Goolwa Pipi Co
Website: www.goolwapipico.com
Instagram: @goolwapipco

Lard Ass was founded by Monica Cavarsan, a dairy farmer’s daughter who grew up in Western Victoria, Aus surrounded by the creamy goodness of fresh milk and churned butter.

Proud of her Italian heritage where food was grown and sourced locally, and growing up with her 6 brothers and sisters helping Mum, Bertilla and Dad, Tony manage the family farm, Lard Ass grew out of a yearning for simple, goodness bringing back great taste in butter.

Monica and Lard Ass values the simple, age-old approach to creating tasty, creamy butter using European imported cultures. She single batch churns cream that is ripened to produce a flavour that is both rich and creamy. With a high butterfat content, Lard Ass cultured butter is ideal for cooking, baking or simply devouring on fresh sourdough or crackers. It looks and feels like butter with a fresh hearty taste.


Hosts: Jayde Timms & Sam Baff from Grown Not Flown
Guests:Monica Cavarsan from Lard Ass
Website: www.lardass.com.au
Instagram: @lardassbutter  

Julie Cameron and husband Sandy are the producers behind the famous Meredith Dairy.

A household name in Australia, Meredith Dairy has roots in Sheep Farming, but in 1991 the economic climate meant they had to pivot into producing cheeses and other dairy items. The rest as they say... is history.

Now, over 30 years later Meredith Dairy is a vertically integrated organisation with both sheep and goats contributing to their success. Their story however now expands worldwide and has seen them win and collect many accolades along their journey - and not just for the product they are creating - but also for the way they are going about producing with a focus on sustainability, animal welfare and land stewardship. 

Priding herself on responsible farming, in this podcast we chat a little about cheese but more about how the cheese itself is a vessel to ensure the farm and land that Julie is looking after is passed on to the next generation as an economically viable and environmentally sustainable business.

Hosts: Jayde Timms & Sam Baff from Grown Not Flown
Guest: Julie Cameron from Meredith Dairy
Website: www.meredithdairy.com
Instagram: @meredithdairy

Deva Cacao makes one of the only tempered raw chocolates in Australia, and the first that is naturally sweetened with the medicinal powers of 100% raw Australian honey! That's right....no sugar is added other than that from bush honey.

Maggie and Ming are the husband and wife team behind Deva Cacao and are based in Tamworth, NSW. They are passionate about creating the best healthy chocolate experience possible and that's why they produce the first tempered raw chocolate in Australia and the only chocolate using raw bush honey as a sweetener. They pride themselves on using only the best quality natural ingredients and wrap their chocolate bars in fully certified home compostable film and recycled card boxes so not only is Deva delicious...but it's also ethical, good for you and good for the planet.

All of their chocolate is GAPS diet friendly, celiac friendly, keto friendly and Paleo.

And a first here at Grown Not Flown in that we have been lucky enough to try them all (Big shout out to Maggie for her care package). We all thought the chocolate was delicious with liquorice being the clear winner for us. Sour Cherry and Coconut came a close second but honestly....it was all delicious and the packaging was beautiful.

We hope you enjoy this podcast as much as we enjoyed recording it and sampling the chocolate.

Hosts: Jayde Timms & Sam Baff from Grown Not Flown
Guest: Maggie Quirk from Deva Cacao
Website:www.devacacao.com.au
Instagram:@deva_cacao

The company we now know as the Tasmanian Oyster Company has roots that date back to 1979 and produce sustainable, organic, gold medal winning oysters.

A vertically integrated company, Tasmanian Oyster Co oversees every aspect of oyster farming. From the spawning of baby oysters (spat) to looking after them in the hatchery, then the nursery, to finally growing them out to maturity in the wild and unforgiving oceans around Tasmania. 

Now employing over 100 people across their organisation, 2022 saw them hit the milestone of over 1 million sales of dozen mature oysters as well as the acquisition of their first interstate hatchery in Coffin Bay, South Australia. 

We speak with Josh and Tony about the highs and lows of oyster farming, how the current Tasmanian Oyster Co structure came about, the surprising sustainability of the oyster as well as the "POMS" virus that threatened their business in recent years. 

Hosts: Jayde Timms & Sam Baff from Grown Not Flown
Guest: Josh Poke and Tony Byrne from Tasmanian Oyster Co
Website:www.tasmanianoysterco.com.au
Instagram:@tasmanianoysterco

Gamze Smokehouse, is a family owned and operated business in Wangaratta, Victoria that has a passion for good quality and locally made food. 

Originally from Slovenia, Felix Gamze opened a retail  butchers shop back in 1986 where he developed a love for creating small goods -  With his Eastern European heritage and being surrounded by the magnificent food bowl that is North East Victoria it was a match made in heaven. 

Over the past 35+ years Gamze' Smokehouse has gone from strength to strength, graduating from a retail butcher shop to a state of the art small goods facility at the end of 2014. In recent times, Gamze Smokehouse products have become available in over 180 retail outlets and cafes across the east coast of Australia as well as being able to be sourced online and at farmers markets.

With Felix rightfully spending more time on the golf course and out fishing, the 2nd Generation of Gamze' are at the helm of the smokehouse. We chat with Brendan Gamze, current CEO who talks to us about the multi generational relationships he has with the producers he works closely with and how his products are all naturally cured, with no artificial nitrites used in the small goods being made. 

Hosts: Jayde Timms & Sam Baff from Grown Not Flown
Guest: Brendan Gamze from Gamze Smokehouse
Website:www.gamzesmokehouse.com.au
Instagram:@gamzesmokehouse

With a love for locally sourced produce and years of cooking in Sydney’s restaurants, self proclaimed "crumpet dealer" Merna, combined her love for good ingredients and passion for cooking to create "Crumpets by Merna."

Inspired by her breakfast of choice as a child, Merna's crumpets are fermented in small batches, with a focus on using the best local produce. Merna has direct relationships with the producers of her ingredient providers using Pepe Saya Buttermilk, Australian wholemeal flour, Australian blueberries and Olsson’s sea salt.

From starting with a dessert business to renting out a restaurant before it opened for service, to her regular attendance at  the Carriageworks Farmers Markets in Sydney, Merna's crumpets are stocked and delivered across Australia and supplied to restaurants, cafes, and hotels. If you've been lucky enough to fly business class on certain airlines you might have even had one of Merna's crumpets at 32'000 feet. Crumpets by Merna. Changing the world, one crumpet at a time.

Hosts: Jayde Timms & Sam Baff from Grown Not Flown
Guest: Merna from Crumpets by Merna
Website:www.crumpetsbymerna.com.au
Instagram:@crumpetsbymerna

Flower Farmer and florist…. a match made in heaven?  This week we are joined by two guests; one flower farmer and one florist who have mastered the art of working collaboratively to benefit all parties; themselves; their clients and the environment.

Mardi is the dreamer behind Quite Contrary Flower Farm - a micro flower farm on the edge of West Gippsland. At QC Flower Farm they grow good flowers. They do things differently, using organic and regenerative methods, to bring you gorgeous sustainable flowers that you can feel good about. Their specialty crops are Dahlias and Garden Roses, with a focus on romantic David Austins, though they also offer an additional rotating roster of seasonal blooms. From time to time they also offers seeds, dahlia tubers, and plants to Quite Contrary Gardeners.

Pepperberry flora are Ruth and Sally (She/her). They are partners in love and work, with a fascination for design, interiors, fashion and photography, and for flowers of course. They construct bold and exciting arrangements and installations with a vibrant mix of their personalities. For the two of them; it’s about looking past the obvious and appreciating a form for its line, texture and colouring.

The duo have been on a journey rethinking their ways and venturing towards more sustainable practices in both design and business model. We’re excited to share their insights on working together and collaborating for the greater good. A model we think should be explored by anyone that can.


Hosts: Jayde Timms & Sam Baff from Grown Not Flown
Guests: Mardi from Quite Contrary Flower Farm & Sally from Pepperflora
Website: www.quitecontraryflowerfarm.com & www.pepperberryflora.com
Instagram: @qcflowerfarm & @pepperberryflora

This week we sit down for a conversation with Dean Smith from Tunnell Hill Mushrooms. Dean is a passionate mushroom grower in the foothills of Mt Rumney, just outside Hobart, Tasmania who has been described by some as “the Russell Coight of mushrooms”! And the best part is… he grows his mushrooms in an old decommissioned railway tunnel that was built back in 1891 and is 12 metres underground!!

The railway tunnel is 160 metres long and was built as part of the Bellerive to Sorell railway line taking the fine folk of old Hobart town to enjoy a day at the races. The popular train ran from 1892 to 1926. The life of the tunnel then continued until the end of WWII with the Australian defence force taking control of the old tunnel to store weapons, ammunition and gold bullion.

Tunnel Hill Mushrooms is one of only two farms in Australia growing delicious and nutritious mushrooms in a disused railway tunnel. The unique tunnel grow room provides a wonderful environment for these bundles of fungus to thrive.

Dean is so passionate about what he does. He lives and breathes mushrooms, and it is his vision to have a large-scale farm producing wonderful Oyster and Shitake mushrooms and to host long table dinners, tours and events inside the tunnel. Dean also produces medicinal mushroom tinctures, dried mushrooms, mushroom seasoning dust AND even a Shitake vodka!

This is a wonderfully insightful conversation and we hope you all enjoy it as much as we did!

Hosts:Jayde Timms & Sam Baff from Grown Not Flown
Guest: Dean Smith from Tunnel Hill Mushrooms
Website: www.tunnelhillmushrooms.com.au
Instagram: @tunnelhillmushrooms

Hello and welcome to our very first episode of Vocal About Local, a podcast by Grown Not Flown. Before we kick off our series we thought it might be good to introduce ourselves, share a little bit about the Grown Not Flown journey to date, our farms and where to from here.

Grown Not Flown is an online platform (and app) connecting flower farmers and consumers, globally. We have a particular focus on supporting micro and small-scale growers and will soon be expanding our platform to include produce and gourmet producers. We have our own #GNFsupportlocal hashtag on Instagram and have recently launched our Online Masterclasses hub so we can bring industry leaders to your lounge. If you haven't already, make sure you check out our website (www.grown-not-flown.com) or download the app today. It's never been easier to search, source and connect with your local growers.

We hope you enjoy this new series and can't wait to introduce you to our many special guests from lots of different industries as we get even more Vocal About Local.

Featuring:
Nikki Davey & Sam Baff - GNF Co-founders & Duck Duck Pig (@duck.duck.pig)
Jayde Timms & Hayden Timms - GNF Co-founders & Gnarwarre Flower Farm (@gnarwarre_flowerfarm)

www.grown-not-flown.com
Instagram: @grown.not.flown
Facebook: grownnotflownhub
LinkedIn: grown-not-flown