farmers stories

or every egg-laying hen that hatches, a rooster will also hatch - these roosters are considered a waste product by the egg industry and majority of them will be destroyed at just 1 day old.

We are Ryan & Rebecca of R & R Roosters and on our small farm in Western Sydney we are purchasing the day old roosters (aka: cockerels), growing them out over 16-20 weeks and processing them all here on our farm, to produce an amazingly full flavoured, traditional, heritage style, slow growing, meat chicken.

I’m passionate about animal welfare, regenerative farming, sustainable food and being a great mum.

I’m also a foodie; I love eating food that’s alive and nutritionally rich.

My business, Madelaine’s eggs, has 5,000 NASAA certified organic happy-laying hens.

I believe having a great relationship with clients and employees is one of the keys to having a successful farm.

Marita Smith is a queer gourmet mushroom grower and has been growing as Milton Mushrooms since 2014. She lives in a tiny house on the NSW South Coast, where she writes young adult science fiction, cultures bioluminescent fungi, and hangs out with her donkey, Mindy.

I’m Tasch & I’m passionate about sustainable farming and feminist agroecology. I’ve volunteered on organic farms in Ireland, NZ and Portugal and recently started farming full-time at Fairy Wren Organics, a small-scale #marketgarden using regenerative methods in the Hawkesbury region. For my Masters degree in Human Geography I conducted research on women who farm in the Netherlands.

I grew up on a non-regenerative horse and sheep farm in Wahring, Victoria, before attending boarding school in Hobart. I'm currently in my final year of a Bachelor of Science majoring in Geography and minoring in Plant Science at the University of Tasmania. I have always wanted to go into a career in sustainable agriculture, as I have a passion for agriculture, conservation (fuelled by walking in Tasmania's wilderness), supporting local businesses (I work for a successful Tasmanian family-owned grocer which stocks high quality local produce), and helping others out. Hopefully after my degree I can work on some sustainable farms around Australia to learn as much as I can before running my own and being involved in local community work with conservation and agriculture. 

My name is James and I am the owner of Giving Greens, and I grow nutrient-rich microgreens that I sell at local farmer's markets, direct to restaurants and cafes, and through my website for home delivery. I had originally wanted to start a regular market garden but having realised the immense amount of upfront work and investment that would be required to prepare a piece of land for growing, I looked for a different way to grow good food for people.

I’m May and I have a market garden in Meringandan just outside of Toowoomba.

Full Circle Farm is a small scale operation with a mission of saving compostable waste from landfill and using it to grow more food that gets sold back to chefs and the broader community. I grow a lot of leafy greens, radishes, microgreens, edible flowers and heirloom tomatoes in the warmer seasons.

I got into farming through a passion for backyard growing and composting. I wanted to do something about reducing the huge amounts of organic waste going to landfill and I also wanted to grow food on a larger scale.

My name is Rachel Rubenstein I am a farmer at Mossy Willow Farm (@mossywillowfarm) on the

Mornington Peninsula in Victoria. The farm is managed by Mike and Keren. We are an organic, bio-

intensive, no till, regenerative market garden covering just over an acre. We grow a wide range of

vegetables and supply grocery stores and restaurants in the area, we also sell produce at our farm

gate on Saturdays and at two markets in the city. (@fitzroymills @alphingtonfm)