Siblings Erin and Josh Cranwell know a thing or two about Brussels Sprouts. Five generations of their family have produced them. But returning to the farm after high-school to take up a career in the business has surprised everyone, not least themselves. The brother and sister from Hay Valley and Lake Plains in South Australia, now live and breathe this superfood. Well aware of the bad reputation the humble sprout has attracted, they are passionate about educating consumers about their wonder crop. To learn more, Erin Cranwell from AE Cranwell and Sons join me now to discuss:

• Erin’s favourite place on the farm is standing in the Brussels Sprout field soaking up the view.
• After high school, Erin pursued her passion for her family farm.
• Both Erin and her brother Josh have continued to work on the family farm together, and she says, “It brings more satisfaction.”
• Erin and Josh are based at different farms, and Erin explains their different roles.
• Brussels sprouts often get a bad reputation, but Erin shares that they are becoming more popular.
• Brussels sprouts are not easy to grow and tend to be prone to pests and fungi.
• The industry is actually quite small, with only a handful of major growers.
• Over five generations, a lot has changed—Erin discusses what changes are coming in terms of sustainability.
• Innovation and reducing labour where possible have been key aspects for the farm.
• What Erin loves most about life on the land.
• The most unexpected thing to happen while working with Brussels sprouts.
• Erin shares a common misconception.
• The ultimate dream for the future.

We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.

Links:

Angie Asimus

Connect with @angieasimus on Instagram

Partnered with Australian Farmers

Follow @australianfarmers on Instagram

Hay Valley Veg

Follow @hayvalleyveg on Social Media

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It’s one thing to love feeding people – it’s another entirely to care so much about what they eat, that you grow the produce yourself. Such was her passion for food, that’s exactly what the owner of beloved Thai restaurant Chat Thai has done. It’s changed the ethos of the business, which first opened in Sydney in 1989. Today, there are 5 eateries, and if you dine at one of those venues, you might be lucky enough to taste the gorgeous organic produce farmed in the Byron Bay hinterland. To learn more about her desire to feed her own family and her customers with food grown with care, Palisa Anderson of Boon Luck Farm joins me to discuss:

• Palisa shares her favourite spot on the 46 hectares she’s transformed into a fully productive farm.
• Her passion for growing food began back in her Sydney days—proof that anyone can find creative ways to connect with what they eat, no matter where they live.
• What started as a mission to feed her family, has turned into something much bigger.
• Palisa talks about what inspired her to join the family business, Chat Thai, which her mum founded in the late '80s.
• With five restaurants and a commitment to chemical-free produce, Palisa explains how sourcing specialist Asian ingredients led her to start her own market garden.
• She discusses growing traditional Asian vegetables alongside Australian natives—and why biodiversity is central to her philosophy.
• For Palisa, sourcing produce herself is about much more than convenience—she’s found deep meaning in the process.
• Palisa introduces us to the IGLOO—an incredible piece of growing technology on the farm.
• She shares what she loves most about growing her own food.
• Palisa reveals the most unexpected thing that’s happened since she joined the family business.
• She clears up one of the most common misconceptions about her work.
• And finally, Palisa shares her ultimate dream for the future.

We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.

Links:

Angie Asimus
Connect with @angieasimus on Instagram

Partnered with Australian Farmers

Follow @australianfarmers on Instagram

Chat Thai

Connect with Chat Thai on Instagram


Produced by Pretty Podcasts

There are few things more disappointing for a farmer than growing produce that can’t be sold because of aesthetic imperfections. Food waste is an issue that affects many primary producers, but with better technology and some entrepreneurial minds, that may all soon become very avoidable. Second Squeeze, as the name suggests is a business offering a second life to perfectly good food, that would otherwise be destined for landfill. To learn more co-founder, Brent Beauchamp joins me to discuss:

• Brent’s favourite Second Squeeze product that they have created so far.
• They turn perfectly good food, destined for landfill, into totally new products, including syrups and fruit flours.
• The promising partnerships with farmers to help find a home for so-called ugly fruits.
• Brent shares some exciting trials about to start with CSIRO.
• Solving fruit skin waste by creating products like Banana Syrup.
• Brent received a $50,000 grant and shares how they are using this money to support farmers by providing extra revenue that would otherwise have gone to waste.
• The feedback from some of the farmers and what Brent loves most about working directly with them.
• The relationship with OzHarvest and how they have worked together to solve waste issues.
• The demand and consumer feedback on these delicious and sustainable products.
• The challenges of creating a new type of sustainable product from food waste.
• The most unexpected thing to happen along the way.
• A common misconception about what they do.
• The ultimate dream for the future.

We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.

Links:

Angie Asimus

Connect with @angieasimus on Instagram

Partnered with Australian Farmers

Follow @australianfarmers on Instagram

Second Squeeze

Produced by Pretty Podcasts