The Producers: Louisa Dunn (Potato Farmer - Blackwood, Victoria) - Spud Fest.
Dirty Linen - A Food Podcast with Dani ValentShow Notes
Louisa Dunn farms potatoes, beef and sheep in Blackwood, an hour north of Melbourne. A city girl from Brighton, who married into a fifth generation farming family, Louisa has learnt more about potatoes than she knew there was to know. There are more than 4000 types of potatoes and the Dunn family is proud to grow around 20 of them, both for chipping and sending to market.
Louisa has become a keen advocate for regional farming communities such as hers; she’s a huge wrap for the Great Trentham Spudfest (May 2 & 3), which celebrates local potato farming families every autumn.
Go to Spudfest: trenthamspudfest.org.au
SUBSCRIBE TO OUR NEWSLETTER FOR EXCLUSIVE ARTICLES, NEWS, GIVEAWAYS AND BEHIND THE SCENES
https://deepintheweeds.us6.list-manage.com/subscribe?u=d33e307cf7100cf947e2e6973&id=d17d8213f5
Follow The Producers on Instagram
https://www.instagram.com/producerspodcast/
Host Dani Valent
https://www.instagram.com/danivalent
Host Anthony Huckstep
https://www.instagram.com/huckstergram/
Executive Producer Rob Locke
https://www.instagram.com/foodwinedine/
LISTEN TO OUR OTHER FOOD PODCASTS
https://linktr.ee/DeepintheWeedsNetwork
The Producers is a food podcast telling the stories of producers, farmers, growers and makers.. A Deep in the Weeds Production An Australian Food Podcast from the Deep in the Weeds Network.
More from Dirty Linen - A Food Podcast with Dani Valent
It's not easy opening a small business in a new town, especially when you are a chef-turned-waiter and sommelier. How is Galia Valadez managing the journey at Barro, the Mexican wine bar she's running in Adelaide with her husband Alejandro Huerta? As part of Dirty Linen's state of hospitality series, we talk culture, money, producers and emotion.
With more than 20 years cooking experience, Sam Homan is now executive chef at Joseph’s, a contemporary but grand restaurant at Werribee Park, outside Melbourne. We talk about an industry in transition: punishing long hours have been reined in but that makes it hard to skill up young chefs, even if they’re keen. What to do?
What's the future of the independent neighbourhood bar, bistro or cafe? How resilient are small local businesses in today's hospitality industry? We talk it through with Ali Currey-Voumard, owner and chef at Table Bar & Bistro in Castlemaine, a regional restaurant in a record store.
Is it ever not crunch time in hospitality?