10 minutes with Lis Bastian

Category Archives: Co-op Community

10 minutes with Lis Bastian
17th October, 2018

Part of the solution

Environmental activist, teacher and The Big Fix founder, Lis Bastian, is combining permaculture and social enterprise to help mountains youth kick start sustainable careers. Learn more about Lis, solutions journalism and her passion project.

Q: What is The Big Fix and what are its aims?

A: The Big Fix Inc is a not for profit organisation that started in Blackheath in 2007 as a climate action group. We were originally called Blackheath CAN! We’ve grown to become an arts, media and community development service.

Our mission is to “Change the story” – to grow a collaborative solutions-focused culture and we do this via both show and tell. We ‘show’ by establishing projects (like Blackheath Community Farm) and ‘tell’ by supporting storytelling through a range of media services, including The Big Fix magazine, Global Solutions Digests and our template for other communities, Blackheath Local News.

Q: What is your background?

A: Previously I’ve had a range of roles in arts, community development and climate change work. As well as being an Art teacher, Education Officer at the Art Gallery of NSW and Curator of Orange Regional Gallery, I was CEO of Arts OutWest, a Climate Adaptation Officer for 17 Central NSW Councils, CEO of Varuna, Public Programs Manager for the Blue Mountains Cultural Centre and Lecturer in Operations & Environmental Management at the Blue Mountains International Hotel Management School. I also co-founded the Blue Mountains Permaculture Institute with Rowe Morrow.

Q: What are some of the positive outcomes of The Big Fix?

  • Started Blackheath Community Market and ran bulk buys for hazelnut trees and solar panels.
  • Attracted almost $100,000 of funding to Blackheath, which has employed lots of local storytellers, including young people, and helped establish the Community Farm.
  • Strengthened local community via the Community Farm and other projects.
  • Supported activities of other groups by sharing their stories.
  • Received feedback that people read our news first so that they’re not disheartened by mainstream media.
  • Helped switch businesses away from plastic straws and run a Youth Cafe.
  • Trained lots of permaculturists and permaculture teachers.
  • Created a model that can be scaled to other communities.

Q: Can you tell us about your new project to engage youth through permaculture and social enterprise?

Our most recent project is Grounded – a Youth Permaculture and Social Enterprise Project which has been funded by Blue Mountains City Council, Bendigo Bank and Sydney Water.

It emerged from an alliance of local businesses and organisations, including the Co-op, and we’re offering a free Permaculture Design Course for young people aged 16-24. The course will be quite an exciting new version of the internationally recognised PDC because it will include training to help students design land and their own social enterprise. Over the next six months, following the course, they’ll get ongoing mentorship and support to establish a local business or businesses for young people in the Blue Mountains.

Anyone interested in participating in the course can contact Lis on 0407 437 553 or email lis@thebigfix.org

 

 

What’s new?

Check out seasonal fruit and veg, plus new arrivals in the Big Little shop just in time for Xmas.

Fruit & veg

There is still plenty of citrus on offer while new season fruit is starting to trickle into store including mango, papaya and avocado.

Purple veg features strongly with cabbage, sprouting broccoli and even purple pak choy flying the flag. There’s lots of lovely leafy greens on the local stand and look out for new season garlic arriving in a couple of weeks along with some locally grown garlic plaits.

Say cheese

A new selection of dairy and vegan cheese is headed our way including Camembert, Feta, Double Brie and Haloumi from Organic Dairy Farmers. Cheddar style block from Dairy-free Down Under. And a tasty range of flavoured cashew cheeses handmade in Byron Bay from Nutty Bay.

Bags, bags, bags

Xmas gift giving got a little easier with the arrival of these beautiful new slub cotton ‘Foliage’ bags from Apple Green Duck. Available in a variety of colours they retail for $24.48 for members and $27.20 for non-members. STOP PRESS: WE ARE CURRENTLY SOLD OUT OF FOLIAGE BAGS BUT HAVE ORDERED MORE!

Plus, we have a huge range of organic, bamboo, calico, cotton, and jute string, produce, shopping and tote bags to make all your shopping bright, cheery and plastic-free.

Top Tip – Make it easier on yourself and write the weight of your re-useable produce bag on the bag using a fabric marker so it won’t wash off.

Just in

Activated Charcoal Vegan Dental Floss

Floss like a boss with Dr Tung’s lemongrass flavoured Activated Charcoal Vegan Dental Floss.

Competition
17th October, 2018

Organic gardening tips

Did you know?

Attractive herb and flower hedgerows encourage diversity both above and below the soil by creating hotbeds of fungal mycelium, and providing habitat for native animals and beneficial bugs.

Tell us your top organic gardening tips to win a 2019 ABC Organic Gardener calendar and diary set.

How do you combat pests and diseases in your organic vegie patch?

Share your top tips to hello@bmfoodcoop.org.au and go into the draw to win an ABC 2019 ABC Organic Gardener calendar and diary set. Competition closes Friday October 26.

A dam good cause
17th October, 2018

Farm resilience

Local growers, Erika Watson and Hayden Druce of Epicurean Harvest, are throwing open the farm gates to future-proof their property. They took time out from farm chores to fill us in on life on the land and the hefty toll of drought.

Q: What got you into farming?

We both did horticultural science degrees at Sydney Uni. Trying to avoid being scuttled into conventional agricultural graduate employment streams we decided to take the skills we had gained and apply them in the most direct and fitting way we saw possible – growing vegetables responsibly for lovely people who appreciate them.

Q: What do you grow and who/where is your market?

A: We grow a very wide range of vegetables from eggplant, zucchini, cucumbers etc. to interesting herbs and unusual yams and things. We primarily grow for restaurants (including some pretty top-notch Sydney-based chefs) but also for a few local restaurants, grocers and co-ops in the mountains

Q: Can you describe your farming methods?

A: We grow chemical free, organic vegetables and we aim to farm regeneratively. This means taking into account the vegetable production as part of the whole farm ecosystem. The pasture, the animals and the vegetables all need to be accountable to one another, and biodiversity and ecosystem processes need to be moving forward. That is our primary aim.

Q: How has the drought affected the farm and what are the personal costs?

A: Lack of winter (and summer) rain has significantly reduced ground water flows (for bores) and also most dam water has been lost through evaporation over the period. Recent rains have been good for the pasture but have done little to top up dams or really recharge the groundwater system. Without enough stored water to operate the veggie farm we are needing to adapt in as many ways possible, but ultimately we will suffer significant losses due to restrictions in production if we do not get significant rainfall for an extended period of time.

Q: What are your plans and hopes for the future of Bula Mirri and agriculture in general in Australia?

A: We want Bula Mirri to be a productive living example of regenerative, multi-enterprise farming. We also want it to be a place for community to experience and learn and enjoy. Celebrating farming as part of culture rather than separating the two is essential to being more accountable to the land and ecosystems we farm on as well as having an enjoyable time doing it.

Erika and Hayden are throwing open the farm gates for a Farm Resilience Fundraiser on November 4. To read more about the event and purchase tickets click here.

 

Make do and mend
17th October, 2018

Repair Café Katoomba

Get set to make do and mend at the second monthly Repair Café at Junction 142, Katoomba.

The inaugural Katoomba Repair Café, held on Saturday 15th September, was a huge success according to organiser Justin Morrissey of Toolo.

“People brought 27 items along to the Repair Café and more than 80% of the items were repaired successfully,” Justin says. “That’s over 200 kg of items not destined for landfill!”

“Ten enthusiastic, skilled volunteers assisted on the day, and the fundraising sausage sizzle, tea and coffee were a real hit.”

If you’d like to volunteer your skills for this Saturday 20th October contact Toolo at Toolo.blue@gmail.com

As an incentive, volunteer repairers will receive a free year’s membership with the Co-op (valued at $35) for their first Repair Café and volunteer points for time spent at the Repair Café on subsequent dates. If volunteers are already members of the Co-op they will receive volunteer points.

 

 

Waterwise spring gardening tips
12th September, 2018

Steve Fleischmann shares his tips for waterwise spring gardening, plus book into a seedling workshop at Katoomba Community Gardens.

The cooler weather seems to be behind us as the days get warmer and I’m writing this without the heater on! However, it is easy to be fooled and plant out frost sensitive edibles, then lose the lot when we get a late frost or it snows in October.

If you haven’t done it yet, order your seeds for summer – beans, pumpkins, tomatoes, corn, zucchini, cucumber – and start planting small amounts regularly. Your gardening life is about to get really, really busy. The Co-op has a fantastic selection of organic seeds, (and we’ve just received an order of over 700 new packets!) so check them out!

Herbs & salad veg

Something to consider is planting out a lot of herbs – I’m talking flat leaved parsley, oregano, all the basils and other soft leaved herbs – and use them regularly in your cooking. If you think about it, you would probably use oregano and parsley a lot more than you use corn, so plant in a manner that allows you to eat these herbs plentifully. The flavours of handfuls of fresh oregano leaves, parsley or basil in a salad are the things that make me go back into the garden over and over again.

Likewise, pea shoots are a delicious addition to a salad. Plant three seeds to a hole and, once the plants get to over 30 cm tall, start nipping off the growing tips and using them in salads. Their flowers are also edible and delicious.

Drought-proofing your garden

One of the things I have been thinking about a lot is climate change – the long dry spells we are experiencing are playing havoc with soils, flowering times and plants’ ability to flower among a host of other subtle and not so subtle effects. For example, my Echinacea barely flowered last season and I suspect it was a mix of low precipitation and changes in soil structure due to heat and lack of moisture.

So, what to do? It’s a really, really big prime-ministerial question. And one with no easy or simple answers, but there are a few things we can do in the garden to mitigate problems. Firstly, massively increase the volume of organic matter in and on your soil. Organic matter can be compost, grass clippings, well-rotted animal manure, or weed-free mulch. Organic matter stores water where it is needed for plant growth and provides both food and habitat for the micro- and macro-organisms that are part of soil biodiversity. The sandy solids we have in the mountains seem to use up organic matter in a season without a lot of effort, so it pays to think actively about where you will get the volumes you will need (without spending a lot of money).

Additionally, it is worthwhile adding some agricultural clay or volcanic dust to your compost or soils. These have the benefit of helping to improve soil structure, preserve water and adding micro-nutrients.

Install drip irrigation and a timer. Pretty much a no-brainer. It delivers water where it is needed and at rates that are a lot more efficient than overhead spraying. Look for irrigation systems that are simple and do not have a lot of bits and pieces – the more complex the system the easier it is to break. I tend to use what is called “in-line” drippers, as they are simply pipes with holes that regulate the outflow. Installing is a bit of a job, but well worth it.

Finally, research the varieties you are planting – look for those that are proven heat lovers and have low water requirements, and save the more sensitive plantings for spring and autumn.

Want to learn how to plant seedlings for a bumper yield? Come along to our first spring gardening workshop with Steve Fleischmann at Katoomba Community Garden.

Friday September 28th 9am – 12pm. To book click here.

What’s for dinner?
12th September, 2018

How do you answer the dreaded question?

Dish up your dinner winners and you could win one of two cook books.

We’re trying to find some winning dinner ideas to share with Co-op members. You don’t have to provide whole recipes just let us know what your favourite, go-to meals are when hungry kids or partners ask “What’s for dinner?”

Send your answers to hello@bmfoodcoop.org.au with your contact details and you could win one of these two cookbooks.

Cauliflower is King  – 70 recipes to prove it by Leanne Kitchen, Murdoch Books, RRP $19.99

or

Stuffed! The art of the vegetable boat by Marlena Kur, Murdoch Books, RRP $32.99

Competition opens Tuesday September 18 and closes Friday October 12.

Milkwood – Real skills for down-to-earth living
12th September, 2018

Kick start your sustainable life with down-to-earth skills from the dynamic duo behind Milkwood permaculture.

The first book from the founders of Milkwood Permaculture, sustainability advocates Kirsten Bradley and Nick Ritar, is not only the realisation of ten years of hard-won practical know-how, it is a celebration of lifestyle. A lifestyle where time-honoured traditions of growing, cultivating, foraging and preserving food are practised with respect for the environment and enthusiasm for self-reliance.

Homemade and heartfelt, this beautiful instructional tome thoroughly explains five areas of the pair’s expertise – wild food, natural beekeeping, mushroom cultivation, tomatoes and the harvest and use of one of Australia’s least utilised resources, seaweed – providing readers with practical skills, recipes, hacks, inspiration and a glimpse into Bradley and Ritar’s own down-to-earth life.

BM Food Co-op caught up with Kirsten Bradley to find out how the book came about.

Q: You teach various courses at Milkwood Permaculture was this book a natural progression from that and what do you hope to achieve with it?

Kirsten: Yes in many ways it was, we wanted to share knowledge in a way that it can sit in your lounge-room or backyard with you, and be absorbed over time.

Q: Why did you focus on just five subjects – Tomatoes, Mushrooms, Beekeeping, Seaweed and Wild Food?

Kirsten: Well they’re ‘five of our favourite things’, so to speak, and also we didn’t want to just give a little bit of info about too many subjects, we wanted to dive in deep! So we started with five subjects that we love doing in our daily life, which are also super fascinating AND super delicious. Our next plan is to do another five subjects, and then another five…

Q: What advice would you give someone wanting to embark on a more self-sufficient life?

Kirsten: Start where you are, use what you have, do what you can! We’d recommend starting with just one small habit, and learning to do that really well. It might be keeping a worm farm, or learning to make yogurt, or learning to identify 10 local edible weeds where you live. Once you’ve got that one thing nailed, and you’re doing it regularly, in your daily life, choose one more thing. It’s amazing where you can end up.

Q: You practice what you preach – do you ever get any down time and does it ever feel too hard living a self-reliant life?

Kirsten: We don’t get a heap of down time, but on the other hand, part of our ‘weekly work’ is things like weeding, or taking the goats down the gully, or making bread. And for me, those sorts of things are what I’d want to be doing with my spare time anyway, so it works out pretty well. It can get a bit crazy in harvest season when the kitchen floor is covered in just-picked food that all needs to be bottled NOW because it’s a heatwave and otherwise it will all be mouldy by tomorrow, but still I wouldn’t have it any other way. And if you have too many pears to process, you can always share them up and down the street. It’s all good.

Q: What’s next for Milkwood – are you already planning a sequel?

Kirsten: Yes I’m bursting to write another five chapters, actually! There’s so much to share, it’s pretty exciting. And we’re so lucky to all live in a place where these skills and ideas are accessible and possible, so I do feel the best way to spend my days is sharing this knowledge so that more and more households and communities can grow and be healthy. That’s what it’s all about, isn’t it? x

Milkwood – Real skills for down-to-earth living by Kirsten Bradley & Nick Ritar

Murdoch Books, RRP $45

 

There’s nothing “fake” about our local, unprocessed honey.

A recent investigation conducted jointly by Fairfax and the ABC revealed startling evidence of “fake” or adulterated honey on Australian supermarket shelves. Of the 28 jars of “pure” honey tested by German laboratory QSI, 12 were found to be adulterated with honey substitutes.

At the Co-op all our honey is pure, unprocessed and unpasteurised. And we’re lucky enough to have local suppliers including Malfroy’s Gold and Bruce Rogers of Rylstone. Both beekeepers practise natural methods of extraction and harvest from their hives which are placed in isolated areas of western Sydney, the Blue Mountains and central western NSW.

Tim Malfroy (pictured above) of Malfroy’s Gold stated recently on social media that imported “fake” honey “has been an open secret within the industry since at least 2004”. He also thanked supporters for taking an active interest in his “vision for ethical, sustainable Warré style apiculture and locally produced, 100% pure wild honey.” Thank you Tim.

Photo: Eric Tourneret The Bee Photographer

 

Spend 10 minutes with Rosa Del Ponte of Katoomba’s Earth Recovery, Food Rescue and Mountains Soul Kitchen.

It’s mid-morning at Earth Recovery in Katoomba and Rosa Del Ponte is doing the rounds of the supermarkets rescuing food bound for landfill. It’s a challenging job feeding the poverty stricken and homeless but Rosa can’t let it get her down, there are too many people counting on her to keep on keeping on.

Q: How long have you been involved with Earth Recovery, Food Rescue and Mountains Soul Kitchen?

Rosa: I started the organisation with five friends in 2012 and Christmas of that year we launched Mountains Soul Kitchen.

Q: What prompted you to start the organisation?

Rosa: My friend Sarah and I started Soul Kitchen as a result of our final project for a TAFE course. As part of an emergency relief study we went to 27 agencies from Lithgow to Penrith to speak to them about what services they offered. We were looking for a gap to fill and found it in the Soul Kitchen. Christmas and weekends were identified as times when services were lacking so it seemed to make sense to start with a trial then.

We worked under the auspices of Blue Mountains Family Support for the first few months and then we kicked off and were able to cover our own insurance and administration. We were originally based in the Civic Centre but rent became an issue because we were only running on donations, so we did a deal with the Uniting Church and moved to Junction 142.

Q: What is your background?

Rosa: My background is in film and TV production and PR. When I moved to the mountains I got a job at Planet Ark working on the National Tree Day campaign and discovered that I really liked the not-for-profit business model. It gave me an impetus for work in community services so I did a bit of volunteering and then took up a position at Muru Mittigar [Aboriginal Cultural and Education Centre] as a business development manager. After that contract ended, I volunteered in neighbourhood centres. Providing free food for those in need was a big passion of mine and a niche that needed filling in the mountains but I couldn’t get traction anywhere, so we decided to start our own service.

Q: Where do you get food for Soul Kitchen and is it enough?

Rosa: Over the years, I’ve built face-to-face relationships with managers at local supermarkets to secure donations to Blue Mountains Food Rescue. And now that we are known in the community we get calls from other businesses also to come and collect food. We pretty well run out of food on a daily basis but we’re collecting daily and also get supplemented by Second Bite who deliver up to 1000 kilos of food every week from the Coles distribution centre in western Sydney. This lasts us a few days and is topped up by what we collect from Woolies, Coles, Aldi, the Co-op and local businesses.

Q: It sounds like a lot of food – is the need really that great?

Rosa: Yes. Absolutely. We distribute over 2000 kilos of food every week and there is very little waste. We have to sort through it and there’s the odd thing we can’t use but the vast majority of food collected is used. And if there is any waste it goes to the Community Gardens to be composted.

Q: How is the food distributed?

Rosa: Volunteers sort and pack boxes ready to be collected for distribution points and we also encourage individuals to come and pick what they need. We try not to be too officious and to give people a little bit of choice. It’s really important for people to know that it’s open, and it’s free. All we need is a first name and how many people you’re collecting for just so we can keep records of how much food we are distributing. For example, on any given day we know that if we’ve had 70 individuals visit, picking up for a mixture of families, couples and single households, we can add up how many people are being fed.

Distribution points are growing too. Community groups like the Anglicare Op-shop in Wentworth Falls and North Katoomba Community Hub collect food to distribute, and that means we can operate up and down the mountain – from Catholic Care Springwood up to Blackheath. We’ve recently heard that Mount Victoria school could do with some help so it’s just a matter of finding a volunteer who is willing to take that task on.

Q: How bad is homelessness in the mountains?

Rosa: Homelessness is more of a problem in spring and summer because it’s only the really tough who survive sleeping rough up here in the colder months. The lack of affordable single persons’ accommodation will be the next hit that we see in the mountains because the rental market is already pretty unaffordable if you’re on Centrelink benefits. I’m already seeing people not being able to get into housing – they can’t get rent assistance because Centrelink say they can’t afford the rent but what do they do – stay homeless? It’s a vicious cycle that nobody seems to think about.

Q: How can the community help?

Rosa: We want to spread the word about Soul Kitchen and Earth Recovery because I’m sure there are still people out there struggling who don’t know what we do. Almost daily, we get people saying “I didn’t know this place was here” and at least once a week somebody bursts into tears because they are overwhelmed with gratitude. And we always welcome volunteers.

Q: How can local businesses help?

Rosa: Any businesses that want to be involved can freeze meals at the end of the day and we can do a weekly collection. Then the food can be given as a meal to someone who is homeless or in temporary accommodation.

Q: When does Soul Kitchen operate?

Rosa: Soul Kitchen cooks lunch every Sunday and once a week we prepare meals that are frozen so people can take them home or heat them up here. It means people are getting a nutritious home-cooked meal and not something that’s been manufactured. I think that’s really important, especially when people are coping with financial stress, are homeless, or are living in temporary accommodation.

Q: How do you raise funds for Earth Recovery and Soul Kitchen?

Rosa: We’ve received a few grants over the years and a lot of community support. All the facilities are undergoing renovation and Rotary have been amazing. We have fundraising gigs at Junction 142 and we’re hoping to raise enough money to finish the upgrade of the Food Rescue Kitchen and complete work on the homeless facility at the rear of Junction 142.

For more information or to get involved go to earthrecovery.org.au

Browse Categories

Browse Newsletters

address

Ha'Penny Lane, Katoomba View Map

opening hours

  • day
  • open
  • close
  • Monday
  • 9am
  • 6pm
  • Tuesday
  • 9am
  • 6pm
  • Wednesday
  • 9am
  • 6pm
  • Thursday
  • 9am
  • 6pm
  • Friday
  • 9am
  • 6pm
  • Saturday
  • 8.30am
  • 5pm
  • Sunday
  • 10am
  • 4.30pm

Stock deliveries

  • day
  • Delivery
  • Monday
  • Fruit & Vegetables
  • Tuesday
  • Bread
  • Wednesday
  • Fruit & Vegetables
  • Thursday
  • Fridge Goods, Sol Bread
  • Friday
  • Fruit & Vegetables

Become a member

subscribe to
newsletter

Facebook

Browse Archive