Dirty Linen Food Podcast

Dirty Linen is a food conversation podcast hosted by @DaniValent covering the issues of the hospitality industry.

[Dani Valent @danivalent]

What if we could actually make a difference to climate change? Filmmaker Rachel Ward felt as impotent and horrified as any of us during the Black Summer bushfires. Then she realised her NSW hobby farm might be a site of change and action.
https://t.co/7Rs4KTkhr5

[Dirty Linen Food Podcast @DirtyLinenPod]

The farmers of the Liverpool Plains have already seen off two mining giants. Now they're fighting energy co Santos & its coal seam gas plans. Why would our governments risk Australia's best agricultural land?
LISTEN to our special podcast series: https://t.co/B1gTqqvpWi

[Dirty Linen Food Podcast @DirtyLinenPod]

Listen to our special podcast series: https://t.co/Jw5xCks9Ux

What are the perils of coal seam gas mining in the Liverpool Plains food bowl? @pip_murray is a local farmer and writer & is fiercely opposed to risky mining in her region: this place is just too special to lose.

[Dirty Linen Food Podcast @DirtyLinenPod]

We've launched a special Dirty Linen series around coal seam gas exploration that's threatening prime agricultural land in NSW. Why is this region worth fighting for?
@LiverpoolPlains @pip_murray @Ppl4Plains #liverpoolplains @DeepInTheWeeds_
Listen👉 https://t.co/B1gTqqvXLQ

[Dirty Linen Food Podcast @DirtyLinenPod]

NEW EPISODE 'Dr Rebecca Lindberg,(Co-Chair The Community Grocer) - government policy, dignity, choice and income
https://t.co/OulZ5rN0Sz

[Dirty Linen Food Podcast @DirtyLinenPod]

'Dani's Postcard from Adelaide - eating, drinking and exploring'
LISTEN 👇👇👇
https://t.co/6lJyRZU0y0

[Dirty Linen Food Podcast @DirtyLinenPod]

The Age Good Food Guide has just been released. We interview editor Roslyn Grundy @onetui to find out how it’s put together, who decides on the coveted 'hats', and what stands out in this year's crop of Victorian restaurants?
LISTEN 👇👇👇
https://t.co/Z7xGivbf2z

[The Producers Food Podcast @ProducersPod]

On this weeks episode of the Producers Podcast: Katerina Lazareva (Byron Fermentary), a trained Chef living, farming and making fermented products in Byron Bay, Australia.
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https://t.co/B7Dy8oBsiV

[Dirty Linen Food Podcast @DirtyLinenPod]

How does the head chef of Noma wind up cooking eggs two hours south of Perth? Today's guest is Canadian Ben Ing who - with his partner Kirsty Marchant, is running Alberta's in Busselton. We talk about work-life balance, kitchen culture.
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https://t.co/KK4p8RGzue

[The Producers Food Podcast @ProducersPod]

Nick Holliday runs Belvedere Farm with his wife Brydie, their approach follows agro-ecological principles with building community at its heart. It’s about beef, pork & eggs, but also land care, engagement with Indigenous owners & shaking up the system.
👉https://t.co/vK4ydMdSXR

[Dirty Linen Food Podcast @DirtyLinenPod]

Psychologist and publican Jay Marinis’s (The Scenic Hotel) proposition is radical and obvious at the same time: society is broken. Jay wants to reshape it with the true spirit of hospitality as its golden, gifting thread.
👉https://t.co/Z7xGivbf2z

[Dirty Linen Food Podcast @DirtyLinenPod]

Georgie Rogers raises White Suffolk sheep in the Barossa Valley. As a solo newbie hogget farmer, the four-year journey has been challenging but rewarding despite - and even because - she occasionally has her arm up to the elbow inside a pregnant ewe.
👉https://t.co/Z7xGivbf2z

[Dirty Linen Food Podcast @DirtyLinenPod]

Alana Brabin is head chef at Lyndoch Hill in the Barossa Valley where she showcases local farmers. We talk women in hospitality, bad culture in kitchens, why she rethought the term "farmer's wife" and how she's planning to work with disabled cooks.
👉https://t.co/Z7xGivbf2z

[Dirty Linen Food Podcast @DirtyLinenPod]

Today's guest is Carla Montanaro from Naro Bakes, a Melbourne e-bakery forged in the uncertainty of lockdown. Carla talks about the twists and turns of a career in food, the joys of a spiral salami tart, and the pleasure and pain of puff pastry.
👉https://t.co/Z7xGivbf2z

[Dirty Linen Food Podcast @DirtyLinenPod]

Australian chef Buddha Lo is competing on Top Chef as well as running Marky's Caviar & Huso in NY. We talk about kitchen culture Buddha and why elements of it need to change if hospitality is to be sustainable for all who devote themselves to it.
👉https://t.co/Z7xGivbf2z

[Dirty Linen Food Podcast @DirtyLinenPod]

Max Shatkhin's Little Sky Gelato is Australia's first B-Corp-certified gelato store. Proving his business's environmental & social impact credentials has been a lengthy & satisfying process, ensuring he's scooping with the planet in mind.
👉https://t.co/Z7xGivbf2z

[Dirty Linen Food Podcast @DirtyLinenPod]

We talk sustainability issues and solutions with Sydney bartender and changemaker Matt Whiley. His bar Re is made from recycled materials and uses surplus and discarded produce in its creative no-waste cocktails and dishes.
👉https://t.co/Z7xGivbf2z

[Dirty Linen Food Podcast @DirtyLinenPod]

We're still splashing around in Port Phillip Bay talking seafood. Our guest today is Travis Dowling, CEO of the Victorian Fisheries Authority as we attempt to get behind the bureaucratese to talk about the issues and influences on fishing in Victoria.
👉https://t.co/B1gTqqdOxI

[Dirty Linen Food Podcast @DirtyLinenPod]

We continue our Port Phillip Bay series with chef Michael Bacash who grew up fishing on the bay. As a specialist seafood chef, how does he feel about reduced availability of prized bay species and a complete lack of access to fresh, local sardines?
👉https://t.co/Z7xGivsi4z

[Dirty Linen Food Podcast @DirtyLinenPod]

Today we embark on a special series focusing on fishing in Port Phillip Bay, where Victorians are on the brink of losing access to sustainable, affordable, accessible seafood. We chat to Phil McAdam, the last sardine fisher in Port Phillip Bay.
👉https://t.co/Z7xGivsi4z