Jackie McConnell: Finding out what comes from where…

2nd April, 2013 —   

After a rocky start on Monday (home made pesto, ingredients from Aust but not Victoria necessarily), we walked up to the local shops.  Our butcher, the Yarraville Village Old Style Butcher, sources beef from near Wilson’s prom, lamb from near Geelong, they buy direct from suppliers, grass fed but not organic. The bacon, he said is from Don, and he doubted whether it was Australian pork.  It is too big he reckoned to be from Australian pigs.  3 kids, a dog and a pram prevented more detailed conversation.  The guy was really willing to talk and is going to see if he can get in some organic chicken, whole, for later in the week.  As a longer term goal, we are going to try to eat less meat to lesson our impact, but we are prepared to spend a bit more on it.


Then I went to Plump Organics.  The girl was not that familiar with the Challenge, but we snooped around and at first the only local cheese (organic) we could find from Victoria was Pecorino…. mmm I said I will have trouble getting the kids to eat that.  We then found some gouda, so got that.  Also they sell a range of organic meat, which I had not been aware of.  We got some organic bacon, which was very expensive, so hope it tastes good!  The kids got a carob bear each, which was from South Australia, but a lot closer than any chocolate products.  They needed something to help them recover from chocolate overload following the Easter Bunny’s visit.


Had rissoles with grain fed Wilson’s Prom beef, organic carrots and tomatoes from our SOC II vegie box, and onions and from the garden.  Bread from Aussie Farmers.





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Name: Jackie McConnell
State: VIC
Team: Westies
Size: Meal-sized

Jackie McConnell's Challenges

  • Don't use the supermarkets this week - shop at local independent grocers, butchers and delis
  • Shop at a farmers' market
  • Buy cruelty free eggs (laid by happy chooks!)
  • Source free-range or organic meats
  • Harvest and eat food from your own garden
  • Eat (at least) 5 Servings of Local, Organic fruit & veggies per day
  • Cook with seasonal produce
  • Cook with local oils or grains
  • Make your own ice-cream
  • Compost your kitchen scraps
  • Start a worm farm
  • Start a herb box or mini-plot (can be single pot on the porch, or something more in the garden)
  • Find out more about and try food preserving - bottling, drying, freezing