Hello, Thursday readers

Over the past three months of foodie e-newsletters, I have leant towards writing about plant-based food. This is not because I am a vegan or even a vegetarian, it just happened that way without me realising. I think it’s partly because I wanted to celebrate the people who take such care and expend such energy on our behalf, growing fruit and vegetables for our consumption and good health, often under extreme hardship and adversity.

Last week I profiled Grant and the team at Fairy Meadow's sustainable seafood market, Harley and John's. This week I address the large cow/sheep/pig in the room – ethical and sustainable meat. We can connect with the producers of the meat that we eat by shopping at local butchers. I encourage you to support our local independent butchers, to ask questions of them and to push for change in the industry with their support. Today I profile Cleaver & Co Quality Meats at Gwynneville and owner Lachlan Kerr shares this week's recipe. Green Connect gets an honourable mention for our most local free-range meat.

I report on two foodie talks at last weekend's I’m Not Making This Up festival of true storytelling. The first was a cider tasting courtesy of our local apple growers and award-winning cider makers, Darkes Glenbernie Orchard. The second was with one of a kind, Diego 'The Weedy One' Bonetto, at Earthwalker cafe in Coledale.

Enjoy,

Susan Luscombe

The Thursday Editor

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