Summary

Nov 302013
 

Join a vibrant food culture, growing and eating local

Covering all matters food across North East Melbourne

Whether you are a local food producer, want to eat local food, grow veggies in your garden or just want to meet like-minded folks, Local Food Connect is for you. Join now.

Eltham Farmers’ Market, a Local Food Connect initiative, is held every Sunday.

The purpose of this website and associated newsletter is twofold: to promote all aspects of local food around North East Melbourne and to make people around North East Melbourne feel part of a local food community.

The material is centred on 5 databases:

  1. Upcoming local food-related events: all the upcoming events of various types, around 200 per month.
  2. Local food producers: pages on each of around 130 producers, both farmers and makers.
  3. Local community gardens: pages on each of the 60 community gardens in the area
  4. Local food swaps: details of the 30 food swaps in the area.
  5. Local food justice organisations: including ‘food is free’ sites, free food distribution organisations and free community meals.

These databases are brought together into an overall Local Food Directory which contains pages for each of 300 or so local food organisations.

In addition, there are articles written by a variety of local people on:

LFC News April 24

Apr 242024
 

Thanks to the people who have contributed to this week’s newsletter: Anna Matilda, Chris Chapple, Karen Throssell and Sarah Willits.

Baker’s yeast versus sourdough starter

Baker’s yeast is a particular species of yeast, Saccharomyces cerevisiae, which converts sugar into carbon dioxide and ethanol. The carbon dioxide gas causes the dough to rise, whilst the ethanol either evaporates or is left in the bread. The heat used whilst baking then kills off the yeast. It is the same species, but a different strain, as that used in alcoholic fermentation. It is a manufactured product, grown in vats. It has only been around for the last 150-250 years.

Baker’s yeast is available in a number of different forms, the main differences being the moisture content. The most common form for non-commercial bakers in Australia is ‘dry yeast’, where live yeast cells are encapsulated in a thick jacket of dry, dead cells with some growth medium. Before use, dry yeast is re-hydrated, such that the live yeast can escape its jacket. Note that nutritional yeast is ‘deactivated’ (i.e. dead) Saccharomyces cerevisiae, which is eaten for its taste or nutritional value.

A sourdough starter is a much more complicated substance than baker’s yeast. Whilst it will usually contain Saccharomyces cerevisiae, it will also contain a variety of other yeasts. It will also contain lactic acid bacteria, which convert carbohydrates into lactic and other acids plus other substances (it is these acids that give sourdough its sour/tangy taste). And the yeast and bacteria will be in a mixture of flour and water, on which they have been feeding.

A sourdough starter is created by simply mixing flour and water together and leaving it loosely covered but out in the open, after which various yeasts and lactic acid bacteria will, over time, enter from the air and start to feed and breed. Then, regularly remove around half of the starter and add new flour and water, so that the yeasts and bacteria have something new to eat.

Because baker’s yeast is a single substance, the results from using it are very predictable. It will rise bread faster than a sourdough starter. It is also easily available, easy to use and has a long shelf life.

Because a sourdough starter is a mix of substances which will differ somewhat from starter to starter, its results are less predictable. It also imparts a taste to the bread, which some/many people prefer, and results in a chewier texture. There is general agreement that sourdough starters, and more generally long-time fermentation processes, improve bread digestibility. They may also break down some of the gluten. However, a sourdough starter will rise the bread less quickly (and sometimes much less quickly) and requires time and effort to create and maintain.

Baker’s yeast and sourdough starter are interchangeable in most recipes, but non-trivially so. One rule of thumb is that 100g sourdough starter equates to around 3½g (1+ teaspoons) baker’s yeast plus 50g wet ingredients plus 50g dry ingredients.

Read more of my baking articles.

Want a job?

Bundoora Secondary College wants to employ a full-time Urban Agriculture and Environment Program Manager who will maintain the college’s farm, gardens, grounds and equipment. The expected experience/skills include: qualified or experienced gardener/horticulturist or relevant experience (e.g. farming background); experience with animals (e.g. goats, chickens); and backyard construction skills (e.g. fence building, animal enclosure building). Ideally, the applicant will have the flexibility and patience to work alongside teenagers, helping them to take part in school improvement projects. $70-75K pa.

Closing date: 5pm, Friday, 26th April. Read more and potentially apply. You are strongly encouraged to contact Brian Daniells, Assistant Principal, beforehand by phone (9467 1511) or email. Note that the closing date is this coming Friday so you will need to act quickly if you want to apply.

An Alphington Commons?

2 Wingrove Street in Alphington is a 9 acre area of land owned by Darebin Council. A small portion of this land is currently leased to various small businesses, mostly food-related. Some of these businesses (including Farmwall, Melbourne Farmers Markets, Reground and Sporadical City Mushrooms) have recently got together to form a group which they are calling The Alphington Collective.

The Alphington Collective “believes that the site at 2 Wingrove Street, Alphington can be transformed into a space that serves the community and the environment – The Alphington Commons.” Their vision is that “it will combine food precincts, for-purpose business and social enterprises … being the first regenerative mixed-use village.“. Read more.

They have recently launched a petition, which reads “I am calling on Darebin Council to work in active partnership with The Alphington Collective to develop and action a plan for the future use of the land at 2 Wingrove Street, Alphington (‘The Alphington Commons’).” Sign the petition.

The Greensborough pickle parties

As discussed last week, Greenhills Neighbourhood House in Greensborough have made their free ‘pickle party’ events a weekly Friday event during term times, 9-11am. Their first such party was last Friday and Sarah Willits has reported in: “It really was a fun event – with everyone cutting up, contributing ideas and developing their own jars of pickles. Any excess is used for food relief so nothing goes to waste.”

Another article from Angelo Eliades

Spice up your rodent defense with potent chili capsaicin-based repellent sprays.

Read more of Angelo’s food-related articles.

Another video from Simone Boyd

Immature pumpkins – yes you can eat them.

Simone has two suggestions. The first is to feed them to your highland cows (only potentially applicable to a few people!). The second is to cook them like you would zucchinis (which are a variety of pumpkin which is always eaten when immature).

Achieving blisspoint (a poem by Karen Throssell)

[The poem below comes from a recently published a collection of poems entitled Appetite – the politics of food. You can buy the book online for $25 from Karen’s website.]

Why do we eat what we know is unhealthy?
Processed food devoid of all nutrients
It alters our brain, so we want more and more
Bypasses our natural feelings of hunger

Processed food doing positive harm
When did our produce become packaged product?
Eating makes money – don’t wait for hunger
Chemical agents affect our metabolism

When did our produce become packaged product?
Companies work on creating addiction
Chemical agents affect our metabolism
Our brains are hard wired to respond to rewarding

Taste testers work on achieving ‘Blisspoint’
ultra-processed and ultra addictive
Our brains are hard wired to respond to rewarding
Food is also adjusted for ‘mouth-feel’

‘Mouth feel’ almost important as taste
It alters our brain, so we want more and more
Plus the perfect equation of salt sugar fat
Why do we eat what we know is unhealthy?

Read more food-related poetry by Karen and 11 other newsletter readers on our website.

Every newsletter needs a good picture

Cow banana.

The Melbourne ‘Local Food Connections’ community radio show

On next Sunday’s show (28th April), Ann Stanley will interview Georgia Savage from The Community Grocer. Listen on 3CR (855 AM), 10-10.30am, by tuning into either the station (855 AM) or its livestream.

Podcasts of all previous episodes are available on their website, the latest being Shani Shafrir on therapeutic horticulture (14th April).

Which link was clicked most times in the last newsletter?

The most popular link in the last newsletter was Angelo’s beetroot growing guide.

The most popular event link in the last newsletter was the upcoming Open Cellars of Nillumbik on the weekend of 15th and 16th June.

b33e661f-c100-4ebe-9ffa-847952e0da4e.jpgJoke (or pun) of the week

You go your whole life making a great spanakopita and then, BAM, one day you get 20 people asking for the recipe. Nobody expects the spinach inquisition.

Read more food-related jokes on our website.

 

Regular activities over the coming week

Farmers’ and other food markets
Food swaps
Community gardens

Not local but interesting

Make the most of food with dehydrating; Sunday, 28th April, 11am-1pm; free; Sandringham.

Anna Matilda, aka The Urban Nanna, will take you through some of the simplest and most effective ways to ferment different types of foods. Learn about the science behind fermenting food and have a go at making your own fresh ferment to take home.

Intro to fermentation; Sunday, 23rd June, 11am-1pm; free; Sandringham.

Anna Matilda, aka The Urban Nanna, will take you through some of the simplest and most effective ways to dehydrate different types of foods. Learn the ins and outs of dehydrating and have a go at making a dehydrated blend to take home.

Upcoming face-to-face events – not cooking

Community cupping; Saturday, 27th April, 9.30-11am; $18 ($12 per hour); Fitzroy North.

Join Market Lane Coffee and The Fermentary for a coffee tasting session. Cupping is a system of tasting and evaluating coffee that is used by roasters to decide which lots they are going to purchase. When coffees are experienced comparatively, their different flavour profiles emerge and you will begin to understand a coffee’s sweetness, acidity or body.

Community garden talk; Tuesday, 30th April, 2-3pm; free; Ringwood.

Kat, from the Central Ringwood Community Centre, will talks about the benefits of a community garden and how the different activities that take place there can engage and inspire you.

Roasted chestnuts and mulled wine at Sylvester Hive; Sunday, 5th May, 2-4pm; free; Preston.

Go along for a social afternoon with locals and enjoy roasted chestnuts, mulled wine and toasted marshmallows. Take something sweet or savoury to share. Everyone welcome.

A taste of permaculture; Wednesday, 8th May, 10-11am; free; Croydon.

Jane Coleman, from Earth and Soul Permaculture, will explain permaculture including what zones are plus the concepts and resources that you need to start your permaculture experience.

In-depth mushroom cultivation workshop; Sunday, 19th May, 10am-4pm; $161 ($27 per hour); Alphington.

You will learn the growing methods for oyster mushrooms, including inoculation & sterilisation, and be introduced to basic mycology. You will undertake practical sessions and learn how to start master cultures. You will also be given a tour of the mushroom farm. Take a clean 5-10L bucket with a lid and some gloves. Presenter: Button. Organised by The Mushroomery.

Eat the weeds talk and mini market; Sunday, 1st June, 10.30am-12.30pm; free; Montrose.

Pat will discuss edible weeds and how to use them. Following the talk, the Montrose Community Cupboard will have a mini market. Those attending the talk will enter the market first.

Edible weeds walk; Sunday, 8th June, 11am-1pm; $30 ($15 per hour); Merri Creek Trail.

What if many of the weeds in our garden were just as edible as the vegetables we tend beside them? What if some of these free, all-too-easy-to-grow uninvited guests were so nutritionally dense that they are just about the healthiest things you could possibly eat? What if many of them also had medical traditions dating back centuries? Well it’s all true! And if you know what to choose, they also taste great. Join Adam Grubb, co-author of The Weed Forager’s Handbook, for a walk foraging for edible weeds.

Traditional wooden spoon carving; Sunday, 23rd June, 10am-4pm; $145 ($29 per hour); CERES.

Learn the traditional craft of carving your own kitchen utensils using specialised carving knives and your hands. From a piece of sustainably sourced native timber, carve spoons, butter spreaders, spatulas or spurtles from a piece of wood. You will learn: an age-old craft; the sense of meditation and slowness to be found in whittling life’s essential objects; sourcing sustainable materials; the basics of traditional tool use; and how to safely turn a log into your favourite wooden utensil. Presenter: Alma Arriaga.

The fungus amongst us; Sunday, 23rd June, 11.30am-2pm; $80 ($32 per hour); Alphington.

Explore the Darebin park lands through a fungal lens. Participants will be guided to see and get close to the local world of fungi. The park adventure will be led by local ecologist Dr Sapphire McMullan-Fisher. Julia Laidlaw, from Sporadical City Mushrooms, will then share the world of zero waste mushroom farming at her farm on the edge of the park land.

In April
In May
In June
Regular events

Upcoming face-to-face events – cooking

Food preserving and using leftovers; Saturday, 4th May, 2.30-5pm; free; Richmond.

Learn the basic techniques for bottling olives, drying herbs/fruits, jams and pickles, as well as ways to store food and use leftovers to minimise food waste. Presenter: Maria Ciavarella. Organised by My Smart Garden.

Charcuterie board masterclass (grazing board); Sunday, 26th May, 10am-midday; $134 ($67 per hour); Richmond.

Kaitlyn, from Good Food Grazing, will teach you how to create the perfect charcuterie board with a variety of meats, cheeses and fruits. Enjoy a free mocktail and baked sweet treat. Take home a large grazing board of food.

Japanese cooking 101; on 3 consecutive Fridays, starting 7th June, 10.30am-midday; $85 ($19 per hour); Greensborough.

Week 1: dashi stock and miso soup. Week 2: gohan (steamed rice) and onigirazu (rice sandwich). Week 3: vegetarian side dishes. Organised by Greenhills Neighbourhood House.

Sourdough workshop; Saturday, 15th June, 10am-1pm; $55 ($18 per hour); Bayswater North.

You will learn: the equipment needed to produce a sourdough; what kind of flour to use; the principal steps of bread making; what bread dough looks and feels like at its various stages of preparation and development; the processes of sourdough fermentation, mixing, kneading, folding and baking; Baker’s percentage and hydration; shaping loaves into a proofing basket, scoring and ways how to bake sourdough bread using a home oven; maintaining a starter and starter care; and ways how to create and look after your own sourdough starter culture. Take home: a piece of dough ready to be baked at home; a fresh sourdough starter and dry back up sourdough starter; flour to feed your starter; and a bowl cover. What to take: a bowl, tea towel, apron and good mood. Organised by Arrabri Community House.

Cooking with induction; Saturday, 22nd June, 10-11am; free; Camberwell.

Open Table who will demonstrate how easy it is to cook nutritious, healthy, low emissions meals on an induction cooktop.

Sri Lankan cooking class; Saturday, 22nd June, 11am-1.30pm; $90 ($36 per hour); Surrey Hills.

Experience the tastes, smells and sounds of Sri Lankan cooking. You will learn how to make a chicken curry dish, dhal with spinach, brinjal moju (eggplant) and Sri Lankan special yellow rice. Afterwards, you will sit down and enjoy a Sri Lankan feast. Organised by Balwyn Community Centre.

Cooking with induction; Saturday, 22nd June, midday-1pm; free; Camberwell.

Open Table who will demonstrate how easy it is to cook nutritious, healthy, low emissions meals on an induction cooktop.

Fermenting at home; Sunday, 23rd June, 10am-1pm; $120 ($40 per hour); CERES.

You will learn the basics of making your own sauerkraut, fermented seasonal vegetables and kombucha plus how to use fermented products in day-to-day life. You will take home your own jars of vegetables to ferment at home plus a kombucha SCOBY (symbiotic culture of bacteria and yeast). Presenter: Lauren Mueller.

In April
In May
In June
Regular classes