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

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Partnered with Australian Farmers

Follow @australianfarmers on Instagram

Hay Valley Veg

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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

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Chat Thai

Connect with Chat Thai on Instagram


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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

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Pickles and McDonalds are a long-standing partnership. But many of us may not have thought about how those perfect circles are grown, fermented, sliced and finally, served up on your burger. Incredibly, there is just one family responsible for all those Maccas pickles Australia-wide. The Parle Family has been producing pickles for the fast-food chain, on their farm in Griffith, NSW for more than 3 decades. Operations Manager, Ben Parle joins me now to tell the story of the famous Parle Pickle.

• Ben’s favourite place on the farm.
• Although the farm has been around for a long time now,
• Ben shares that his father and grandfather were originally wheat and rice farmers before branching out into growing gherkins.
• In the late 1980s, Ben’s father started growing gherkins, and Parle’s Pickles was born.
• Ben explains that a gherkin is an immature cucumber which, once fermented, becomes the famous pickle.
• Ben is the next generation of the business. He’s been involved since finishing high school and once doubted that he wanted to continue with the family legacy.
• A McDonald's contract has been a life-changing deal for the farm, where they eventually secured 100% of the production rights.
• Ben shares some stories about how they have maintained the McDonald’s contract.
• What it takes to create the perfect pickle slice and what happens to the pickles that fail the cut.
• Ben shares his perspective on people who remove pickles from their burgers and how this trend has shifted over time.
• What Ben loves most about working on the land.
• The most unexpected thing to happen running the pickle business.
• The misconception about being the sole supplier of pickles for McDonalds.
• The ultimate dream for the future of the Parle’s Pickle.

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


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As a fifth-generation grain grower from north-east Victoria, James Russell has a lot of hands-on experience. Despite that, furthering his formal education has helped him take his farm and career to the next level. He’s recently finished a dual degree in agribusiness and farm management and also ventured into the corporate banking sector. As the worlds of farming and banking collide, James has plenty of insights. He uses his skills to advocate for other growers and to expand his own operation to include fascinating elements of seed production like seed cleaning . To learn more about his unconventional career path, James Russell from Lilliput Ag, joins us to discuss:

• James’ favourite place on the farm is the only hilltop on the property.
• His family has been in the business for a long time and he shares a little about his childhood growing up on the land.
• James’ dedication to the sector was recently recognised when he graduated from the Australian Grain Leaders Program.
• He completed dual degrees in Agribusiness and Farm Production, with the support of his family.
• How his education has helped him today, and the backing he needed to question the way things are done on the farm.
• James’ advocacy work for GrainGrowers, as well as being a member of the National Farmers Federation.
• The concept of seed cleaning, and how things have changed in the business over generations.
• How seed cleaning became an expansion of the original operation.
• Succession planning and the role James’ grandfather played in this area.
• James’ family farm is truly a mixed farming business.
• Their family shearing shed is close to town, meaning they have dealt with activists, and James’ response to these challenges.
• What James loves most about the land and this way of life.
• The biggest misconception about where our food and fibre come from.
• James’ 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

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Connect with James on LinkedIn

Connect with James on Instagram

GrainGrowers

National Farmers Federation

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Pivoting from a career as a dancer to a dairy farmer, isn’t the most linear path. But for my guest today, it’s landed her in place where she feels right at home. Celina Pellett suffered a debilitating injury – a broken back and it caused a rethink. She’s now happy working among her cows in the NSW Gloucester region. To learn more about the unlikely road Celina Pellett has travelled, she joins me now to discuss:

• Celina shares her favourite spot on the dairy farm in the New South Wales Mid-Coast region.
• Originally from New Zealand, Celina reveals her family’s history in the dairy industry, a connection she only discovered after starting her own career in agriculture.
• Celina started dancing at a young age and had a promising career trajectory in the field.
• After breaking her back, Celina’s career in dance ended, with the decision to leave the performing arts essentially being made for her.
• She shares how she made the transition from dancer to dairy.
• Despite having no previous experience with cows, Celina now feels right at home in the dairy industry.
• Being named Hunter and Central Coast Trainee of the Year and NSW Women in Trades Recipient for 2023.
• Celina is passionate about inspiring others to consider a career in agriculture.
• Celina’s work with Dairy Australia has deepened her passion for the industry, particularly the people she works with.
• The most common misconception about dairy farmers is that they only milk cows.
• Celina shares the most unexpected thing that has happened to her in the industry.
• 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

Connect with Celina on Instagram

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The saying, ‘fit for a king’ denotes a product of impeccable quality. It’s not often it literally means a king will try it. But in this case, caviar and kings go hand in hand. For anyone not previously familiar with the sustainable Murray River Cod produced by Aquna, in the NSW Riverina region, it certainly came under a spotlight during King Charles and Queen Camilla’s recent visit to Australia. To learn more about this pioneering business, Aquna’s CEO Ross Anderson joins me now to discuss:

• Ross gives us an overview of Aquna and their unique approach to producing Murray Cod.
• He shares his favourite product or the best way to enjoy their beautiful product.
• Unlike commercial fishing, which is banned for wild Murray Cod, Aquna has pioneered an innovative open-pond farming method.
• Their commitment to sustainability means they avoid indoor, tank-based systems and focus on having one of the lowest environmental impacts in the industry.
• This approach has earned them multiple awards and even an invitation to an event with King Charles and Queen Camilla.
• Reflecting on the impact of the pandemic on production and, the next 18 months for Aquna.
• A key aspect of their sustainability efforts is ensuring that no runoff from their farm enters the Murray-Darling Basin’s waterways.
• While the fish itself is a beautiful white-fleshed variety, their caviar is exceptionally rare and highly sought after.
• Ross reflects on the most unexpected experience in the business.
• The biggest misconceptions about land farmed Murray Cod.
• The ultimate dream for the future for Aquna.

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

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Partnered with Australian Farmers

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Aquna


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It’s a big call to leave the familiar comforts of life in the city for the wide-open spaces of farm life. Even tougher to make the move in the middle of crippling drought. It was harder than Kaitie Nash thought. Much harder. And that took a toll on her mental health. Social media became a way to connect and build an online community. She’s also since improved her farm skills too! First Time Farmer, Kaitie Nash joins me to discuss:

• Kaitie’s favourite place on the farm.
• As a city girl, she shares how she ended up in country NSW.
• The expectations versus the harsh realities of life on the land.
• Kaitie shares her journey with mental health and how she coped during challenging times.
• Social media became a safe space and an outlet for her.
• Her content shares the realities of farm life, but it’s also very entertaining and brings her so much joy.
• Now, Kaitie loves supporting other first-time farmers and “finding a way to have a laugh.”
• A common misconception about life on the land.
• What Kaitie loves most about this lifestyle.
• The most unexpected thing to happen.
• Kaitie’s 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

Connect with @ kaitie_nash on Instagram

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