People are becoming more conscious all the time about what they put in their bodies and how it affects the environment. We've come a long way from caged eggs for breakfast and steak and two veg six nights a week. Healthy, sustainable food has become a movement sweeping the world, and part of the key to joining the wave is understanding the five Ws (and the lonely H) of food production.
On 15 Nov, two local leaders in sustainable food, Alex Elliott-Howery of Cornersmith and Laura Dalrymple of Feather And Bone, will appear at the Marrickville Library to speak about their shared philosophies and delicious food. For those who haven't had the pleasure of being acquainted with Cornersmith, they use locally sourced, seasonal ingredients to create dishes that aim to avoid processed goods and waste. Feather And Bone is built on the desire to 'open the line of sight' between the farm and the consumer, asking the question, 'how is it produced?' so that every food decision is as informed and ethical as possible.
To book your spot at the free event go to marrickvillelibrary.eventbrite.com.au or call 9335 2173.