This simple and satisfying recipe comes from volunteer Anne MacArthur. Ingredients: 3 cups of cooked chickpeas 2 tablespoons olive oil 2-4 tablespoons tahini (stirred to make smooth) Fresh herbs of choice Method: Boil the cooked chickpeas for 3 minutes or until very hot. Drain chickpeas and place half in a bowl. Mash with a fork….
Words by Natalie I’ve been living in Bondi for about four years, and have walked by a vacant flower bed outside my unit block every single day. It’s always bothered me that it’s typically been a dumping ground for rubbish, and nothing much seemed to grow there. A few months ago, I set out to…
Words by Kate Transition Sydney founder, permaculture teacher and social entrepreneur Lance Lieber is backing the efforts of organic growers to save the wild gene pool and conserve our edible food crops – more specifically, making sure we heed the dire warnings of crop scientists and the Ecological Society of Australia about the loss of…
By Jacob Freeman The east coast bunya-bunya pine originated from the Bunya Mountains in Queensland. The tree was of immense cultural significance to the life and food security of the Aboriginal people of Australia, who traded the seeds along the Great Dividing Range. Bunya trees were marked with the totems of families that planted and passed them down through the generations. The…
We Australians love our coffee, and it shows, with 3 billion single use coffee cups discarded per year. But did you know that coffee cups aren’t recyclable? This coming from Choice, a reputable publication. Even though commingled recycling in our area accepts paper and containers with symbols 1 – 7, the cup is neither one…
