“CULTURE. If we continue to bow to the dictates of the two large food retailers who care only about price – we’ll end up bypassing smaller, local growers in favour of larger, more industrial producers and imports.  Larger growers can often produce food more cheaply, but smaller growers can produce a more diverse range of crops and get them to market faster.  Local growers also look after the land around our cities and provide the attractive rural landscapes we so enjoy…” Sydney’s Seasonal Food – a Slow Food Guide

Fruit: apples, grapefruit, grapes, kiwifruit, lemon, lime, mandarins, nashi, oranges  – later valencia/early navels, peaches, pears, persimmon, plums, pomegranate, raspberries, strawberries

Vegetables: artichoke, Asian vegetables, beans, beetroot, broccoli, Brussels sprouts, cabbage, capsicum, cauliflower, celery, chillies, cucumber, daikon, eggplant, English spinach, kale, leek, lettuce, mushrooms, parsley, peas, potato, pumpkin, radish, rhubarb, rocket, silverbeet, swede, tomatoes, zucchini

“Randall Organic Rice is grown  and milled on our family farm in the Murrumbidgee Valley, which has been certified organic with NASAA for more than twenty years.

We use no pesticies or artificial fertilisers and we work with nature to build the fertility and health of our soil while caring for our environment.  Organic farming has a low carbon footprint.

Our milling process allows us to leave some of the layers of bran on the grain, keeping more flavour and nutrition without a lengthy cooking time,  ie it cooks in 12 to 14 minutes.

Koshikari can be used for sushi, risotto & rice puddings.

Our long grain rice is suitable for fried rice, paella and fluffy rice dishes.  Both varieties can be used to accompany stews, stir fries & curries.

Our aim is to provie you with healthy, tasty, organice rice and a clear conscience.”

We know you will enjoy our rice!

Here’s an opportunity for you or someone you know to be involved in the second pilot run of Change Makers.

Change Makers is the creation of a small group of Sydney’s most enthusiastic and committed sustainability leaders who developed the project whilst undertaking the Centre for Sustainability Leadership Fellowship.

Change Makers selects the cream of skills and tools previously available only through activist and professional training, then makes this available to everyone through a proven Toast Masters delivery model. Change Makers is a fun and engaging game like meeting structure that helps facilitate your inner change agent! 

If you are working on a change making project, or want to develop skills to create the change you want to see, this program is for you! Change Makers will provide you with a forum to practice skills and seek feedback and support for your projects as well as equip you with tools and a Change Makers kit to convene your own Change Makers meetings where you can develop as a leader. This program is FREE!

Participation in the pilot is through an Expression of Interest process and will involve a commitment of attending six 2 hour fortnightly meetings between August and December this year. Dates are yet to be confirmed.

For more information or to submit an EOI please email The Change Makers Team (Emma Wasson, JP Williamson, Jen Halldorson, Andrea Pape and Tim Rayner) at change.makers.contact@gmail.com

Please pass this invitation on to anyone that you think may be interested.

Fruit:  apples, apricots, avocado, blackberries, cherries, figs, grapes, nashi, nectarines, oranges – valencea, passionfruit, peaches, pears, plums, raspberries, rockmelon, watermelon.

Vegetables:  Asian vegetables, basil, beans, beetroot, broccoli, Brussels sprouts, cabbage, capsicum, carrot, cauliflower, celery, corn, cucmber, eggplant, garlic, kale, leek, lettuce, mushrooms, okra, onions, parsley, peas, pumpkin, radish, rhubarb, snakebean, squash, swedes, sweetcorn, tomatoes, zucchini.

FRUIT:  apricots, blackberries, blueberries, cherries, figs, grapes, necatrines, oranges – valencia, passionfruit, peaches, plums, reaspberries, rockmelon, stawberries, watermelon.

VEGETABLES:  Asian vegetables, basil, beans, beetroot, broccoli, cabbage, capsicum, carrot, cauliflower, celery, corn, cucumber, eggplant, garlic, leeks, lettuce, mushrooms, okra, onions, peas, potatoes, radish, rhubarb, rocket, silverbeet, snakebean, squash, sweetcorn, tomatoes, zucchini.

(Excerpt from Sydney’s Seasonal Food Guide – A Slow Food Guide, Slow Food Sydney)

Vegetables:  artichokes, Asian vegetables, asparagus, basil, beans, beetroot, broccoli, cabbage, carrot, cauliflower, celery, cucumbers, daikon, eggplant, English spinach, kale, leeks, lettuce, mushrooms, parsely, peas, potatoes, radish, rhubarb, silverbeet, squash, sweetcorn, tomatoes, zucchini

Vegetables:  artichokes, Asian vegetables, asparagus, basil, beetroot, broccoli, cabbage, carrot, cauliflower, celery, Chinese cabbage, cucumbers, daikon, English spinach, kale, leek, lettuce, mushrooms, parsely, peas, potatoes, radish, rhubarb, rocket, silverbeet, squash, romatoes, zucchini

Vegetables:  artichokes, Asian vegetables, asparagus, beetroot, broccoli, cabbage, carrot, cauliflower, celery, Chinese cabbage, cucumbers, daikon, English spinach, kalke, leek, lettuce, mushrooms, parsley, peas, potatoes, raidsh, rhubarb, rocket, silverbeet, tomatoes

Vegetables:  artichokes, Asian vegetables, asparagus, beetroot, broad beans, broccoli, Brussels sprouts, cabbage, carrot, cauliflower, celery, Chinese cabbage, cucumber, daikon, English spinach, kale, leek, lettuce, mushrooms, nettles, parsley, peas, potatoes, radish, rhubarb, rocket, silverbeet, tomatoes