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Nominated by:

Remo Giuffre
Founder & Director
Bondi Beach, Sydney, Australia

My Network Friends

Grant Hilliard

Founder & Providore | Feather and Bone

Sydney, Australia

"To be able to look the animal in the eye."

Generally thinking:

Global Issues
Sustainability & Environment
Creativity & Design

My tags:

FilmFoodSocial ChangeSustainability

Very good at:
+ Recognising patterns and/or imagining connections.

About me & my work:

Food sits at the centre of everyone's lives. It is the nub of culture & community.

I am the founder and co-director (with Laura Dalrymple) of Feather and Bone, a Sydney-based providore specialising in sourcing pasture-raised produce for both restaurants and private individuals. Our focus is on meat and poultry, but it is an approach that applies equally well to wine, cheese, garlic, oil or eggs. Feather and Bone allows us to work at the nexus between production & consumption and draw the disparate strands that bear upon it together.

I have worked in the food industry for over 20 years and now work in the area of ethically produced meat and poultry. My interests are in sustainable farming, ethical meat production, sustaining soil health and promoting genetic diversity in farming, with a view to restoring transparency to the production and distribution of food.

I came to the business after making an award-winning film and working as a sommelier, most notably at Sean's Panaroma at Bondi Beach.

My links:

Feather & Bone | Who is the producer? How do they grow, harvest and transport their produce? Does its journey to your plate enhance sustainability and genetic diversity as well as your taste buds? Answering these questions for the benefit of growers and consumers alike is what is at the heart of Feather and Bone.

Ethical Meat Eating & Free Range Farming | Interviewed by Margaret Throsby on ABC FM Radio

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