By: S Haslam
Fresh food isn’t actually something that comes from a giant supermarket. Long supply chains, storage times, and the need to produce picture-perfect fruit and vegetables at the lowest possible price all mean that it’s important, if you want good healthy food, to buy as much as possible from farmers and the farmers markets.
Increasingly, the takeover of the food industry by giant corporations means that profit margins for the local producers of unique, organic foods are squeezed, in turn discouraging people from becoming farmers. But this is exactly the sort of produce that we call for in our restaurants, hence the success of the paddock-to-plate style of restaurant, such as Three Blue Ducks at The Farm.
Part of the philosophy of the Three Blue Ducks restaurant is to create a venue where people can see where the food comes from, and see it being made in the open kitchen, and to hopefully gain a better appreciation of sustainability.
Realising that encouraging young people to become, if not farmers, at least interested in food production, Tom and Emma Lane founded The Farm and the holidays is a perfect time to introduce your children to the ‘pointy’ end of the farming process.
Children learn where food comes from, are introduced to sustainable farming concepts, and meet the farm animals while enjoying some of the best things in life – sunshine and fresh air!
The Farm Kids Chickens workshop looks fun (chicken welfare and healthy egg production) but there are also pig workshops, medicinal herb workshops, kids’ flower workshops, veges workshops, beneficial bugs workshops, and mini farmers workshops, all for kids, held at The Farm over the next 3–4 weeks of the holidays.
The Farm – open 7 days. 11 Ewingsdale Rd, Ewingsdale (near Byron turnoff)