Today we are on the road to Marrickville in Sydney’s Inner West. While that doesn’t sound very rural – my guest spends a lot of time on farms. As the owner of Feather and Bone, a butchery of ethically sourced meats, she personally visits all her suppliers ensuring a short, traceable and transparent supply chain. Laura Dalrymple knows how these animals are raised and how they are slaughtered. It’s not an easy conversation to have but Laura is passionate about ensuring her customers know the truth about meat. She hopes education leads us all to choose mindfully and therefore reduce waste.
Laura shares her favourite part about visiting these farms.
As a graphic designer by trade, Laura shares how she ended up in the meat business.
Feather and Bone’s unique approach to sourcing meat.
Building eco-system health and biodiversity and how meat impacts this biodiversity.
The importance of being a whole animal butcher.
Society’s dysfunctional relationship with nature.
The meat-free movement and Laura’s perspective towards vegan meat substitutes.
Laura is the Co-Author of a book ‘The Ethical Omnivore’ where she discusses meat not being the problem.
The most common misconception of meat
The future for Feather and Bone.
We hope to see you back on the road soon, to learn more about how Australia grows on the next episode of Australian Farmers with Angie Asimus.
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