Meander Valley Gazette

Your Independent Community Newspaper

Rural

Landcare strong in the Valley

RuralJoanne Eisemann

THIS MONTH, Landcare Tasmania welcomed the Minister for Primary Industries and Water, the Hon. Guy Barnett, to ‘Colynn’ at Westbury to see the work of Quamby Bend Landcare Group members – and how their long-term collaboration has resulted in major improvements to the health of the Meander River. Rod Knight, Landcare Tasmania CEO, said interest in community Landcare had grown at an ‘exceptional rate’ with almost 60 new groups forming in the past two years, taking the total number of groups in the state to 220.

“The growth of involvement in Landcare highlights that Tasmanians are both generous and willing to tackle a wide range of environment and sustainability issues.”

This year is the 25th anniversary of Landcare Tasmania who will be at Hagley Farm School in April at the Tasmanian Agriculture Productivity Group (TAPG) Precision Ag Expo.

TAPG Expos bring together producers, manufacturers, agribusiness and government to address issues of common concern to primary, secondary and service levels of Tasmanian agriculture.

WHEN: 17th April 2019, 10.00am – 2.00pm.

WHERE: Hagley Farm School,

CONTACT: support@landcaretas.org.au or 6234 7117.

Meander dairy is a clear winner in the 2019 Tasmanian Dairy awards

RuralJoanne Eisemann
Tim and Fiona Salter from Clear Springs Dairy at Meander, named as 2019 Tasmanian Dairy Business of the Year.  Photo supplied

Tim and Fiona Salter from Clear Springs Dairy at Meander, named as 2019 Tasmanian Dairy Business of the Year.

Photo supplied

TWO LOCAL dairy proper - ties won awards at the recent Tasmanian Dairy Awards. Clear Springs Dairy at Meander, operated by Tim and Fiona Salter and converted from a beef farm, was named as the 2019 Tasmanian Dairy Business of the Year. Rushy Lagoon farmers Damien and Brooke Cock - er took out the Share Dairy Farmers of the Year category, having increased production on two farms by 40 per cent. Minister for Primary Industries and Water, Guy Barnett said Tasmania’s dairy industry rebounded strongly from difficulties in 2016 to set a new production record of over 910 million litres in 2017–18.

Chudleigh Show’s many faces

RuralJoanne Eisemann
Snow White Allen Atkinson cattle judge from Longford owner Adarie Bloomfield 8yrs.jpg
Top: Heifer, Snow White, owner Adarie Bloomfield of Longford and cattle judge Allen Atkinson.   Above: enthralled spectators.  Below: Bella Davies 5yrs of She­eld on ‘Maple’.

Top: Heifer, Snow White, owner Adarie Bloomfield of Longford and cattle judge Allen Atkinson.

Above: enthralled spectators.

Below: Bella Davies 5yrs of She­eld on ‘Maple’.

6I7A7957.jpg
Anna Shephard with 5-month-old Anglo Nubian goat ‘Peanuts’ at the Chudleigh Show   Photos | Mike Moores

Anna Shephard with 5-month-old Anglo Nubian goat ‘Peanuts’ at the Chudleigh Show

Photos | Mike Moores

March 2019

THE OFFICIAL opening of the 130th Royal Chudleigh Show 2019 was conducted by Mr Allan Cameron. First celebrated in 1889, Chudleigh Show is one of Tasmania’s oldest agricultural shows, showcasing local agricultural industries, fine local produce and entertainment.

With popular features including ute displays, vintage tractors, horse activities, wood chopping and the annual running of the Chudleigh Cup, the Show is a great day out for families and patrons to experience poultry, cattle, sheep, horses, dairy heifers and sheep dogs competing for “best of show”. In his opening speech, Mr Cameron paid tribute to all the people who worked over the years to make the show happen, congratulating the current committee and thanking the exhibitors, competitors, and ‘the horse people and the chopping fraternity who are a big part of the show’.

After thanking Home Industries, he noted the shortage of younger people helping with the show and made an appeal for them to become active if the show is to continue. “We who have been involved in Chudleigh Show over the years have seen it survive mainly because of the work done by volunteers and good management.”

Mr Guy Barnett also attended this year’s show, commenting on their importance to rural communities and reiterating the Hodgman Government’s advocacy of regional shows and their communities. As a long-time supporter of the Chudleigh Show, Mr Barnett was pleased to assist in providing a $15,000 grant for essential infrastructure and maintenance and another $4,730 grant under the 2018-2019 Tasmanian Government Agricultural Development Grants Program for commentary box and building upgrades.

Taste the excitement!

RuralJoanne Eisemann
Attend the festival for the chance to sample over 100 varieties of tomatoes, 15 varieties of garlic and cast your vote for the tastiest.

Attend the festival for the chance to sample over 100 varieties of tomatoes, 15 varieties of garlic and cast your vote for the tastiest.

March 2019

WHEN WAS the last time you popped a tomato in your mouth and experienced an explosion of flavour? Head along to this year’s Tasmanian Tomato and Garlic Festival and experience tomatoes as they were meant to be. Meet celebrity gardeners, Peter Cundall, Angus Stewart and Penny Woodward.

Peter will officially open the festival, Penny (Garlic Growing for Home Gardeners, 10 Things You Did Not Know About Tomatoes) and Angus (Soil Health, Pests and Diseases) will be guest presenters and a Q&A panel will include all three along with Annette from Tasmanian Natural Garlic and Tomatoes.

Tour the extensive garlic and tomato patch with over 130 varieties on show and then head to the tasting tent to experience tomatoes and garlic the way they are meant to be. Once inspired, mosey on over to the cooking showcase where David Ball, internationally renowned Executive Chef at The Glass House on the Hobart waterfront, will demonstrate amazing creations using heirloom tomatoes and garlic grown on the Reed property. Competitive? You can enter your sauce, relish, produce and even artwork in one of many categories: see details at http://bit.ly/tgf2019. Entries close at 11:30 am.

The judging panel includes international chef Paul Cundall. If Grandma’s secret relish recipe will beat all comers, or you’ve grown an unfeasibly large pumpkin, make sure you enter. The festival will have an abundance of food stalls, produce, great coffee and plenty to keep the kids busy with an animal nursery, activities, bush walks, live music

When: Sunday 17th March 2019 (gates open 9.00am, program runs 10.00am – 3.00pm) Where: 338 Four Springs Rd, Selbourne (follow the signs north from Hagley). Grand Opening: 10.45am featuring Peter Cundall. Entry: $10.00 adults, children free, dogs on leads welcome. Camping: Free overnight camping available – bus tours welcome.

Proceeds: to assist Tasmanian Women in Agriculture and Meander Valley Harvest Helpers. Details & schedule: can be found at http://bit.ly/tgf2019, or contact Vicki Jordan on 0400 155 690, or Cassie Jordan on 0408 593 281, or email garlic-tomato-festival-organisers@googlegroups.com.

Summer water saving tips

RuralJoanne Eisemann

AS THE WEATHER warms and summer starts, TasWater is encouraging people to use less water.

“Traditionally, we use more water during summer, but with the weather bureau forecast of warmer than average days this summer, we are asking everyone right across Tasmania, to conserve water,” TasWater Asset Strategy Manager David Graham said.

“Conserving water helps to protect a precious resource, helps to make sure there is enough water for everyone and also reduces the impact on our environment – the less water people use, the less water we divert from rivers and dams.

“This flows right through to sewage – less water down the drain reduces the amount we need to treat, which then reduces the amount of treated effluent being discharged into waterways.

“Using less water means we don’t need to treat and pump as much water and sewage, also reducing our costs and carbon emissions.

“If everyone makes a small amount of effort to change the way they use water, we can better manage the demand and help protect our environment.”

Making small changes around a home and business can be a big help in making our water last longer.

TasWater also takes steps to help ensure we are as efficient as possible too. We continually monitor our drinking water catchments, review our operations for improvements and have an ongoing renewal program to upgrade ageing infrastructure.

Tips to conserve water

Inside your home:

• Check all leaky taps - a new washer can make a big difference. A very slow dripping tap can waste up to five litres of water per hour.

• Try not to run your taps - cleaning teeth and washing your hands under running water can use up to five litres of water.

• Make the most of your dishwasher and washing machine - full loads are the go.

• Dual flush toilets are super efficient. A half flush uses three litres of water; a full flush is six litres of water. Old cisterns can use 18 litres of water in a single flush.

• Keep those showers short and sharp - five minutes is all you need! A water efficient shower head will use nine litres per minute as opposed to a standard shower head that uses 18 litres per minute.

Outside your home:

• Hand watering uses less water - invest in a watering can for those pots and garden beds.

• Try watering early of a morning or late of an evening when there is less evaporation.

• The best watering system is a slow, low flow drip system.

• Use plants that are native to the area or drought resistant.

• Mulching your gardens will prevent up to 70 per cent of evaporation and keeps those weeds suppressed.

• Use your broom, not your hose. High pressure cleaning of paved surfaces wastes large quantities of water.

For further information,- call TasWater media contact, Kirsty Reid on (03) 6422 5310.

A slow dripping tap can waste up to five litres of water per hour.

A slow dripping tap can waste up to five litres of water per hour.

Quamby Summit

RuralJoanne Eisemann

January 2019 | Tara Ulbrich

THERE ARE TWO kinds of bushwalkers in the world, forest folk and peak people. Regular readers of this column will probably make a good guess which category this writer belongs to.

I’ve been instructed that excursions into the wild are best done in groups of four, one to stay with the injured and two to go for help. I’ve generally aimed for this protocol but a recent climb to the summit of Quamby Bluff was different. It became a twoway challenge, going it alone and pushing physical effort.

The walk is promoted as a 4-5 hour return and though well marked, I appreciated the directions of previous walkers. They’ve laid branches on false tracks explaining no, not this way. Mostly though my internal dialogue was about the forest scenery, particularly the changes from wet tea tree, to dogwood to myrtle and then sassafras. Approaching the saddle, I savoured a clump of pepperberry like I have never seen before. But there I go, reverting to type, forest fancier.

Others have told me that solo hiking tunes your senses in to making smart choices with each footfall. You only have yourself to rely on. A prerequisite for safety is humility for your environment and the two sections of vertical rock face generate such respect. The top one on the western edge is particularly challenging – steep and slippery. Don’t be distracted by the view back down into Jackeys Marsh.

On the top you’ll continue northeast across spectacular open alpine terrain to the 360 degree viewing position. On a clear day the lowlands and Kooparoona Niara will offer themselves up. If weather has moved in they won’t. On the day I climbed, this is exactly what happened but I didn’t mind. Exhilarated, I had climbed as high as one possibly could, challenging a few ideas about myself in the process.

Photo | Jade Hallam

Solo hiking tunes your senses into making smart choices with each footfall.

Solo hiking tunes your senses into making smart choices with each footfall.

Flying the flag

RuralJoanne Eisemann
Peter Jago pictured with his design for the Australian flag

Peter Jago pictured with his design for the Australian flag

PETER JAGO IS a patriotic Australian who loves our country, loves our flag and loves to celebrate Australia Day. That does not mean, however, he thinks there is no room for improvement.

“The flag should represent who you are. We’re a different country from what we were. The Union Jack takes up one quarter of the flag, and we’re a multicultural nation, so it’s not as important as it used to be,” explains Peter.

While waiting for the groundswell of opinion to catch up with his desire to modernise our flag and choose a neutral Australia Day rather than the contentious anniversary of colonial settlement, Peter flies his own elaborate flag design in the front window of his house. “With the flag,” says Peter, I’ve been interested in it over the years. Just getting people’s opinions and seeing what we could put on it.”

After much consideration, Peter has melded colourful sporting symbols, social and cultural icons, native fauna and flora with the Southern Cross, Union Jack and Aboriginal flag. “This is a long journey. You don’t change the 26th of January quickly. You don’t change the flag just like that. We won’t see much change in our lifetime,” reflects Peter then finishes enthusiastically, “Australia is now a nation of diversity. Let us raise a modern Australian Flag on a modern Australia Day.”

Daisy the mighty milker; calf carer supreme

RuralJoanne Eisemann

By Lorraine Clarke

TWELVE YEARS ago, Daisy was just one of many thousands of dairy calves born in the Meander Valley, so un-esteemed that she was sold for $25.00 to Phil and Lyn who raised her on their hobby farm near Deloraine. Daisy bloomed with their devoted attention and two years later, produced her first calf.

Since then, many bobby calves have been reared with her generous supply of milk. Daisy has nothing to do all day except eat the choicest pasture, gaze at the view and chew her cud, interrupted twice daily by a short stroll through the gate to her blue feed bin, where she stands patiently while Phil handmilks her. “She loves her food. She will eat anything, especially bread,” said Phil.

In 2016, Daisy had trouble calving. She had a Caesarean section, but her calf was dead. She was producing up to 33 litres a day, enough to feed 6 calves. As soon as one batch had been started o’ff with a couple of months of rich Jersey milk, another group of day-old sookies was bought in. This continued until she was dried off’ in July this year, and during that 20 months, Daisy’s milk had reared the astonishing number of 52 calves.

In September Daisy produced her latest calf, Teddy, who has his mum to himself all day, but despite his best e’fforts, he cannot drink all her milk. Phil still milks 16 litres a day which feeds 3 other calves as well.

Granddaughter McKinley is excited about coming to the farm for the Christmas holidays, and the first thing she plans to do is take a tumbler out to the paddock and drink Daisy’s fresh warm milk.

Pampered Daisy has almost certainly outlived the other calves born in 2006, and is assured of a home for life with Lyn and Phil. The rolling green paddocks are full of young cattle that thrived on the good start Daisy gave them, and chickens scratch around in the abundant grass, but none of them is destined for the table there. “We don’t eat anything that has feathers or hooves that we’ve raised,” said Lyn.

Daisy the cow is assured of a home for life after rearing 52 calves from her reliable milk supply. Photo by Mike Moores

Daisy the cow is assured of a home for life after rearing 52 calves from her reliable milk supply. Photo by Mike Moores

Here kitty, kitty, kitty...

RuralJoanne Eisemann

By Hayley Manning

LANDCARE TASMANIA members, family and friends were invited to an information day and social barbecue at Meander Memorial Hall in October. Native shelterbelt experts shared their tips for optimum results, and Project Coordinator of the Meander Valley Feral Cat Trapping Program, Kevin Knowles, gave an update.

Kevin, a member of the Upper Meander Catchment Landcare group, started Tasmania’s first feral cat trapping program three years ago, in an attempt to provide a more accurate account of true density numbers.

Traps are set over a square mile for two weeks, then onto the next square and so on for 12 months, before the process is repeated. Kevin estimates 10-12 cats are caught in the first round with significantly reduced numbers in the sec- ond round of trapping.

“Domestic, stray and self-sustaining feral cats are a risk to Australian wildlife, mammals and birds because they are not equipped to fight against the introduced species,” Kevin said. “Devils used to keep the numbers down by eating feral kittens, but now the cat is the apex predator.”

“Most feral cats also carry the Toxoplasma gondii parasite, which is not only fatal for infected wildlife and pets, but it can also cause spontaneous abortion in sheep. One local farmer lost 500 lambs two years ago,” he added.

Kevin notes that research conducted over the last ten years provides evidence that humans infected with toxoplasmosis can suffer from tumors, mental illness and blindness. Pregnant women are particularly vulnerable and may have a miscarriage.

Proposed changes to the Cat Management Act 2009 could see the protection of primary production land by allowing the landowner or a representative, to humanely destroy, trap and seize any stray or roaming cats, which should then be taken to a cat management facility.

RSPCA CEO Dr Andrew Byrne, said the proposed amendments in the new Tasmanian Cat Management Plan 2017–22 includes the compulsory desexing and microchipping of all cats, but suggested cat registration needed to be included and the fees used to subsidise costs. The delayed 2017–2022 plan will go to Parliament in September 2019.

With regards to cat management facilities, City of Launceston General Manager, Michael Stretton, said that the RSPCA will focus on its inspectorate services across Northern Tasmania, and move away from providing shelter services for dogs and cats.

“The Council has already announced Dogs Home of Tasmania as the new dog pound facility and we hope to announce the new provider for the cats in the near future,” Mr Stretton said.

Plans are underway to change cat ownership requirements to combat the feral cat problem. Photo by Andrew Cooke, courtesy of Invasive Animals Cooperative Research Centre.

Plans are underway to change cat ownership requirements to combat the feral cat problem. Photo by Andrew Cooke, courtesy of Invasive Animals Cooperative Research Centre.

Littleproud grants offering

Business, RuralJoanne Eisemann

ROUND 2 of Smart Farms Small Grants program is open for landholders and community groups.

Grants of between $5,000 and $200,000 are available to assist farmers and groups to adapt to change, innovate and become more sustainable.

“These grants support new projects to improve Aussie soil, biodiversity and vegetation. They will also help support water security and promote climate-smart farming,” Federal Minister for Agriculture David Littleproud said.

“I know there’s exceptional ideas out there, and these grants can make them a reality.”

Almost $5 million in funding was awarded to 77 projects under Round 1 and more than $9 million is available for Round 2.

This round closes on 11th January. To apply, go to https://www.communitygrants.gov.au/.

Kerry’s king of the crop

Events, Rural, FeatureJoanne Eisemann
Kerry the rooster ruƒffled a few feathers when he was awarded Best Bird In Show for the second year running at the Deloraine Show. Being firmly at the top of the pecking order, Kerry the Rhode Island Red, certainly has something to crow about. While the prize money may seem like chickenfeed, the award is the top perch when it comes to prestige. Kerry is pictured here with his proud owner, Tony Sherri‹. Photo by Mike Moores

Kerry the rooster ruƒffled a few feathers when he was awarded Best Bird In Show for the second year running at the Deloraine Show. Being firmly at the top of the pecking order, Kerry the Rhode Island Red, certainly has something to crow about. While the prize money may seem like chickenfeed, the award is the top perch when it comes to prestige. Kerry is pictured here with his proud owner, Tony Sherri‹. Photo by Mike Moores

Vision for venison

Rural, FeatureJoanne Eisemann
Michal Frydrych (L) cooks venison with world famous chef Alex Atala. Photo by: Chris Crerar

Michal Frydrych (L) cooks venison with world famous chef Alex Atala. Photo by: Chris Crerar

November 2018 | Lorraine Clarke

THE HUMBLE district of Mole Creek was recently visited by a world-class foodie. Alex Atala is a Brazilian with 70,000 Facebook followers, an ex-punk rocker and DJ turned world-class chef and restaurateur. He owns the São Paolo restaurants, D.O.M., Dalva e Dito and Açougue Central, where he fuses fine dining with wild and wonderful native ingredients from the Amazon basin.

He didn’t set out to be one of the world’s top 10 Chefs, but his restaurant has 2 Michelin stars, and was voted 4th in the world in 2012. Atala has his own TV show and writes cookbooks. He came to Tasmania with his sous-chef Brendan this month in a tour organised by Tourism Northern Tasmania, seeking to taste local produce in its natural environment.

“Hats off to whoever organised the tour and brought Alex Atala here,” said Springfield Deer Farm owner Michal Frydrych, who believes our future lies in getting international exposure for Meander Valley’s superb foods. Michal cooked for and with Atala in the rustic setting of Springfield Deer Farm. He barbecued his own free-range organic venison, cooked a local kangaroo mini-roast and spiced up King Island wallaby with native pepper berries.

Michal also used Stephens’ Honey, and preserves made by Deloraine’s Amble Inn, because his vision is not only about Springfield, but embraces regional foods. Michal, who has won two prestigious delicious Produce Awards, was somewhat daunted at cooking in the presence of such an illustrious epicure. He confessed that he had never roasted kangaroo this way before, but Alex put him at ease by saying,

“Michal, let me help!” Alex is keenly interested in all local products, and willing to use anything. “Personally, I’m an olive oil, garlic and lemon man,” said Michal. “I want people to taste the venison.” Alex immediately requested some Springfield venison to take to the $250 per head Chromy’s Dinner where he was guest chef that night. Michal also took venison to TAFE where Alex was doing a cooking demonstration.

“Local chefs are scared of venison,” said Michal. “They don’t know what to do with it. We need to change people’s mental approach. It’s about educating the chefs. Showing them where free range venison is produced, how it is prepared.”

Michal is delighted to arrange a one-on-one farm visit for professional chefs wishing to learn how to prepare venison. “People are preaching paddock-to-plate, but very few understand it.” They come to Springfield Deer Farm and see the fallow deer herd free-ranging on the side of a mountain overlooking Mole Creek, where they have the best life before being harvested in their prime, under stress-free conditions, on-site at Michal’s licensed abattoir.

Springfield Venison is sold at the monthly Deloraine and Mole Creek Markets, and farm gate sales by arrangement. Froggie’s Bakery makes venison pies, Westbury’s Gourmet Butcher and Casalinga in Launceston produce venison smallgoods. Deloraine Deli and the Empire Hotel feature venison on their menus.

Michal recently returned from his sell-out stall at Flavours of Tasmania held in the Great Hall of Parliament House in Canberra, where he was among many other Tasmanian food producers showcasing our superb gourmet fare ranging from bottled water through beers, wines and spirits, seafood, chocolates, smallgoods, dairy, condiments and, of course, venison.

Senator Eric Abetz has organised this annual event for over 15 years and developed it into the go-to social event in Canberra, an unmatched promotional opportunity for Tasmanian producers. This year it was attended by over 500 international ambassadors, business and community leaders and parliamentarians.

“Hardly anyone in Canberra knew where Meander Valley is,” said Michal, who has a fervour for putting Mole Creek on the tourist and foodie map. He is impressed that our parliamentarians are doing so much to promote our area as a source of the finest quality organic produce.

Photo | Chris Crerar

Home grown honey is best

RuralJoanne Eisemann

November 2018 | Chere Kenyon

FAKE HONEY? “Bound to happen,” says local honey producer, Shirley Stephens of R Stephens Apiarists Pty Ltd. Capilano, a respected honey company, has come under fire when testing revealed some of its products are contaminated with ‘fake’ honey.

Capilano imported honey because the Australian beekeepers couldn’t supply honey at the prices they were willing to pay. “Capilano lost faith with a lot of the wonderful beekeepers of Australia by paying them a pittance for their honey.

Less than $5.00 in a kilo in most cases. You cannot keep bees at that price,” says Shirley, going on to say “the Australian Government is lax in its looking and testing,” This is despite the Australian Honey Bee Industry Council pleading with the Government to do more testing.

Even local businesses have had some fallout because of this issue. Shirley said that they may have to add the word ‘pure’ to their honey labels. “What goes out of here is pure honey. Why would you ruin nature’s number one product by fiddling with it,” she said. “Our market depends on the customer being able to pick up the jar of honey knowing that behind the label they can trust the product.”

School kids pitch in

RuralJoanne Eisemann
Deloraine Primary students dressed as farmers for the Student Representative Counci’ls “Fiver for a Farmer Day’. In a brilliant effort, $890.80 was raised

Deloraine Primary students dressed as farmers for the Student Representative Counci’ls “Fiver for a Farmer Day’. In a brilliant effort, $890.80 was raised

SEPTEMBER 2018

STUDENTS FROM Deloraine Primary School dressed as farmers for a day to show support and raise funds for Australian farmers who are struggling in drought conditions.

The idea was initially raised during a weekly Student Representative Council meeting and quickly voted on as a worthy cause to support. The response from the students was inspiring, with many commenting how proud they were that our school could support these farmers. They also recognised that many of our families rely on agriculture and we too could be affected by drought at some time in the future.

Keah, a Student Council Class Representative, and her family were affected by the local floods in 2016. She was in favour of the day as she explained what the community support during the floods meant to her family. She saw this day as a way of showing this same support to others.

Pictured above are Deloraine Primary students Neve Coull (Grade 3) and Bradley Johnston (Grade 6) who dressed as farmers for the Student Representative Council’s “Fiver for a Farmer Day”. In a brilliant eff…ort, $890.80 was raised.

Photo | Mike Moores

Cash & hay on its way

RuralJoanne Eisemann
Hay is loaded on to Paul’s truck at Tony Wadley’s farm, Deloraine

Hay is loaded on to Paul’s truck at Tony Wadley’s farm, Deloraine

SEPTEMBER 2018

RECENTLY, A local Chudleigh resident, Paul, who is on the Chudleigh Show Committee, o„ffered to donate all his bales of hay to the Drought Relief project in NSW.

The hay was loaded onto Paul’s truck on Sunday 26th August. To fill the truck Tony Wadley of the Rotary Club of Deloraine also donated round bales.

Rotary Australia World Community Service (RAWCS) had established a Drought Relief Fund, which is distributing hay, grain and cash to farmers in northern NSW.

Contact was made with the Project Manager of the Northern NSW fund, Reg Pierce who is also the President of the Wauchope Rotary Club and has organized for the hay to go to a farmer whose property is located 80km south of Lightning Ridge.

The Chudleigh Community has contributed $1000, the Mole Creek Hotel Patrons $1000 and the Rotary Club of Deloraine $2500 to this Drought Relief Fund.

This money will be added to the $400,000 that the fund has raised so far and will be distributed to needy farmers either in cash or supplies

Photo | Mike Moores

'Fresh food people' make hay

RuralJoanne Eisemann

SEPTEMBER 2018 | David Claridge

WOOLWORTHS STORES in Deloraine and Prospect on the 11th August donated all profits from fresh food sales to help the drought-stricken farmers, raising a healthy sum for Rural Aid’s ‘Buy a Bale’ appeal.

This was part of a nationwide effort involving stores and online shopping to deliver hay, essential items and counselling support services to farmers in need.

Woolworths Deloraine Store Manager, Steve Coppleman said “It’s been amazing to see our customers and team rally behind Aussie Farmers impacted by this drought.”
“This generosity is making a real difference in rural communities, and has inspired us to build on our support of Rural Aid’s vital work. 

In a Woolworths Media Release, Rural Aid CEO, Charles Alder said that “The Australian
farming community is a resilient one, but there is an urgent need for ongoing support for
farmers who continue to do it tough during this drought. 

“Since Woolworths came on board with their donations we’ve been able to provide more certainty to hundreds of farmers who have reached out to us in urgent need of feed for their livestock. Additionally, we’ve been able to increase vital counselling services for farming families in regional communities. 

People in Meander Valley can still donate to the Buy a Bale appeal at any Woolworths
store. Woolworths has also contributed a further $1.5 million to the appeal.

Three generations of dairy Dornaufs

RuralJoanne EisemannComment
Moltema-robotic-dairy-by-Hayley-Manning.jpg

 

AUGUST 2018 | Hayley Manning

DORNAUF DAIRIES at Moltema has shown they are not afraid to ‘grab the bull by the horns’ when it comes to adopting cutting edge farm technology.

The third generation farmers installed Australia’s first DeLaval Rotary E100 and Teat Spray Robot (TSR) after extensive research in Germany and New Zealand with their Agri-Tech Consultant, Laurie Hooper. Laurie was involved in the design and set up of the $1.6 million system and will provide on-going support.

The TSR is an external piece of engineering mastery that has the main function of spraying teats using an advanced camera on a robotic arm that locates and sprays each teat - not the legs, tail or udder - with a measured application of disinfectant.

The ‘unobtrusive’ cleaning method reduces waste, minimises infection, improves udder health and features a safety system to prevent harm to the cow and staff.

Nick Dornauf said they decided on a 54 unit rotary dairy for its comfortable size and ease of management for one person from the ‘cockpit’ point of control for the vast majority of the year.

“The ergonomic design of the low profile bale and the functional platform appealed to us,” Nick said.

“The cows have plenty of time to consume grain as they stand on thick rubber matting for comfort and improved hoof care, while water saving jets spray the milking platform before and during milking to ensure a cleaner environment.”

Based on research they placed the tank and chemical room outside, giving the ‘light and airy’ milk shed approximately 4 meters of clear space around the perimeter.

“We built a dairy with good facilities, not just for ourselves and our staff but to attract young, long term workers into the industry.”

Nick thanked Sweden based DeLaval, the Agri-Tech team and local contractors Delquip Industrial Sales, Underlin Electrical, Chris Hughes Plumbing and builder Stephen Holmes.

Photo | Hayley Manning

Life on the farm on show

Arts and Reviews, RuralJoanne EisemannComment

August 2018

POP INTO Pixels, Deloraine’s digital art gallery during the month of August to check out a selection of rural images ranging from farm animals to magnificent rural panoramas by Joanne Gower.

Now living in North West Tasmania, Joanne has taken photographs all over Australia and completed formal photographic studies in Canberra.

“Rural images are my passion and capturing the history of a family, and the generations, the people, the house, the surrounds, the animals and the feeling of a place is very important to me,” said Joanne.

Photographer for the Celebration of Farmers publication, produced as part of last year’s Creative Ageing Festival, Joanne has also exhibited her works at the High Court in Canberra as well as winning a number of art show prizes.

Pixels Digital Art Gallery is located in the Deloraine Online Centre at 21 West Parade, Deloraine. It is open from 10.00am - 4.00pm weekdays and from 10.00 - 1.00pm on weekends.

Tasmanian Truffles nominated for award

RuralJoanne EisemannComment

August 2018

TASMANIAN TRUFFLES from Deloraine have been nominated for the Fonterra Australia Agriculture Award in the 2018 Tasmanian Community Achievement Awards.

The Awards are all about recognising our silent achievers, the salt of the earth.

Nominations are still open in the following categories until Thursday 23rd August: Prime Super Business Achievement Award; Prime Super Employer Excellence in Aged Care Award; Heather & Christopher Chong Outstanding Achiever Award; MAIB Disability Achievement Award; Get Moving Tasmania Physical Activity Award; Fonterra Australia Agriculture Award; Ricoh Business Centre Hobart Community Group of the Year Award; Betta Milk ‘Make It Betta’ Health Achievement Award; Rural Health Tasmania Innovation in Mental, Social and Emotional Wellbeing Award; EPA Sustainability Award; University of Tasmania Teaching Excellence Award.

To submit a nomination, simply go online awardsaustralia. com/tascaa and select ‘Nominate Now’. Or make the process even easier by calling 6234 9677 and and the administration team will follow up.

Great prizes are up for grabs with winners receiving either $1,000 from Bentleys Accountants, Auditors, Advisors and a trophy or a Southern Cross Television Airtime package and a trophy.

A WWOOFing good time

RuralJoanne EisemannComment

August 2018 | Lorraine Clarke

WWOOF AUSTRALIA has just turned 37 years old.

From hippyfied beginnings in 1972 England, Willing Workers On Organic Farms has developed into a major worldwide movement, especially in Australia which boasts the largest organic agricultural area in the world, at 27 million hectares.

Tim Doyle is a staunch advocate of WWOOFing. He moved to his 46 acre property at Western Creek 26 years ago, and began to develop his organic berry and vegetable farm. “I did it all with no money,” he said. “I lived very frugally, and eventually it all came to fruition.”

He soon realised the mutual benefits of sharing the load and the joy with adventurers who trade enthusiasm and labour for accommodation and training in a multitude of organic farming skills.

Tim’s first guest was a 64-year-old Swiss lady, and the youngest a helpful 12 year old girl who came with her mother, a Canadian National Park Ranger.

“There is such a range of people, from very wealthy families in Paris, or poor areas of rural Asia. They come with no skills or fully trained.”

There are some challenges with people who have never had their hands dirty. Tim loves evenings with 8 or 10 people around the dinner table, who have all contributed something to the meal, from milking the cow, tending vegetables, pruning, picking berries or cooking up an international feast with the produce minutes after it is harvested.

“Everyone comments on the excellence of the food because it is all so fresh. By late summer, this place explodes with food. It is great to be able to share growing and eating it with people who gain confidence and discover, ‘I can do that!’”

Since 1995, Tim has lost count of how many hundreds of WWOOFers from 27 different countries have passed through his gate, and he pays it forward by WWOOFing in Japan.

Mark and Tara Ulbrich hosted WWOOFers while their children were growing up. They offered experience of building, weed removal from native forest, milking goats, work in the family’s large organic garden and handmade textiles to Asians, Europeans and South Americans who had fallen in love with Tasmania, seeking low-pressure time out.

The home-schooled kids had an instant rapport with the international guests. They learned songs in other languages and geography was a living lesson.

“What our family eats has been strongly influenced by them,” said Tara. “The expectation was that they would cook one meal per week from their culture, and we kept all their recipes in our WWOOFer guest book. We included them in family barbecues, as well as normal household duties.””

After finding a situation which might suit them, WWOOFers negotiate their expectations and discuss special skills they may have.

“You have to supervise them and put in a lot of time. Often you have to teach them from the ground up how to use tools. We took accidental damage as part of life. The system relies on goodwill on both sides,” Tara explained.

Many who arrived for a few days ended up staying weeks or months. Often returnees would bring parents with them to share their experiences.

“I don't think our daughter would have had the confidence to go to Canada this year as an Exchange Student if not for the international exposure.”

Tim’s advice for would-be WWOOFers is “Go for it!”

For birthday membership special off“ers, visit www.wwoof.com.au.