Thursday, July 14, 2016


Community Food Hubs Conference Program: details now available

Sustain: The Australian Food Network and Growing Change, in collaboration with the Open Food Network the City of Greater Bendigo and Melbourne Farmers Markets, have put together an amazing line-up of presenters for this Australia-first event.

In addition to Anthony Flaccavento from the US and Kathryn Scharf from Canada, we have more than two dozen presenters from Victoria and interstate, including:
To view the full detailed program and all presenters, please visit the Sustain website.

To book your ticket, visit the Capital theatre website. Please note: if you are operating or working in a community food hub, or wish to supply and / or work in / establish a community food hub, we have a limited number of discounted tickets available. Email us at for further details.

Anthony Flaccavento, farmer, author, trainer and social entrepreneur, of SCALE - Sequestering Carbon, Accelerating Local Economies - is our keynote speaker from the United States. His new book, Building a Healthy Economy from the Bottom Up: Harnessing Real World Experience for Transformative Change, is being published in the United States this month.

Kathryn Scharf, Chief Operating Officer for Community Food Centres, Canada, is our keynote presenter from Ontario. Kathryn spent six years working with Nick Saul at the Stop, which became famous for transforming the foodbank model from one of charity and dependence to a place of empowerment and dignity. She is now working with government, philanthropy and business to take the Community Food Centre approach to the national level through the national network of Good Food Organisations.

Supporting a national community food hub sector

The inaugural national Community Food Hubs conference will be the start of a nationwide tour that will see Anthony and Kathryn visit Burnie in north-west Tasmania, Murwillumbah in northern NSW, Toowoomba and Brisbane in south-east Qld, Melbourne, Seymour and Whittlesea in Victoria, Margaret River and Perth in WA, and Canberra. This is a national conversation that is supported by several universities, local councils, regional development agencies, tourism bodies and social businesses. 

And it all starts in Bendigo on 8th and 9th August!

To book your tickets for the Australia-first Community Food Hubs conference, visit theCapital Theatre

Friday, July 1, 2016

Introduction to fermenting foods - Kimchi Workshop

Be immersed in the magical world of fermentation and wrap your tastebuds around the salty, sour and spicy delicacy of fermented cabbage. A long-time beloved food ritual of Korea, Kimchi has traditionally been prepared to help families sustain the long cold winter months.

Using traditional food processing methods, we will create a beautiful fermented food that is beneficial to our digestive system, boosting our immunity and overall health. Kimchi is rich in vitamins, lactic acid (beneficial digestive), active enzymes and gut-loving bacteria, making it a valuable component of a healthy and supported diet.

This workshop will cover:
- An introduction to fermented foods and how they support our diet.
- Using and selecting key ingredients from the kitchen, garden and urban surrounds to use in making our Kimchi.
- Working with our hands to prepare and make Kimchi to connect to ourselves and our bodies wisdom.
- Exploring wild foods to enhance health properties in Kimchi.
- Methods of storage and eating Kimchi.

You will go away with your own unique blend of Kimchi, lots of information, and a stronger confidence and appreciation of the tradition and practice of fermenting foods.

Saturday, 23rd July 10-12pm
Maribyrnong, VIC.
10-12pm Kitchen workshop.
12-1pm Lunch following workshop. Please bring a plate of food to share!

Limited space of 10 people.
For bookings, email Gemma at and if you have any questions.
Stay tuned for more classes to follow.

About Gemma
I have a passion for food, people and creating warm spaces. Since coming to Melbourne in 2014, I started working in hospitality in a native foods restaurant and connecting with Indigenous people. This rich connection to culture, tradition and the Indigenous way of seeing the land shifted my perspective on food and I have since begun the ever slow journey of being more connected to plant foods and the land around me. Recently graduating from a permaculture design certificate in 2015, I’ve been compelled to explore the relationship between ourselves and nature, where I believe we can find our truest source of food, and deepest nourishment. I’d love to share my journey into wild foods with you and show you the beauty and joy of caring for our bodies and renewing our relationship to the earth and community around us.
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