When you sit down to dinner do you know what you're eating?

'Breaking News: Butcher Denies Selling Meat'
'We find ourselves scratching our heads and thinking that, instead of selling meat, what we’re really selling is soil – the concentrated essence of the goodness that is inherent in healthy, vibrant soil. Which is a bit peculiar for a butcher.' Read our response to Meat Free Week that was published as an opinion piece in Business Insider.

Listen to Grant's interview with Margaret Throsby on Wednesday 27 February on the Midday programme on ABC Classic FM.

Watch the Voiceless EyeLevel discussion on the cost of cheap meat introduced by the Hon Michael Kirby.

Will the real ‘FREE RANGE’ produce please stand up??!

Or go for a run, or have a dust bath, or dig up some roots, or roll in the dirt, or flap it’s wings, or chase it’s siblings, or forage for insects, or lie in the sun, or go for a belt in the rain, or get up and go to bed with the sun, or regularly graze on fresh grasses, or have a mud bath, or have enough room to safely sort out social hierarchies, or even go off on it’s own for a while if it’s having a bad day.

These are activities only animals that are truly free to range on fresh pasture for the majority of their lives can enjoy. We think this is what most people understand by the term ‘Free Range’.

The trouble is, in Australia at the moment, the term 'Free Range' can legally be attached to an egg from a 40,000 chickens per hectare farm (0.25 square metre per bird) and an egg from a farm like Farmer Brown where the stocking density is 15 chooks per hectare. 'Free Range' is also the label used in marketing pork from pigs that have only lived on pasture for three weeks before being moved into sheds for the remainder of their lives. A level playing field? More like no playing field at all. Read more.

About us
Who is the producer? How do they grow, harvest and transport their produce? Does its journey to your plate enhance sustainability and genetic diversity as well as your taste buds? Answering these questions for the benefit of growers and consumers alike is what is at the heart of Feather and Bone.

We’re all becoming more aware of where our food comes from and how every part of the cycle from ‘paddock to plate’ directly or indirectly affects us. We want everyone to take the step from awareness to action by choosing to eat food that improves our collective health at every step of the cycle.

Since 2006 we’ve been building relationships with a network of wonderful local producers and clients committed to quality and provenance. Our restaurant customers include Rockpool on George, Rockpool Bar and Grill, Billy Kwong, Red Lantern restaurants. Our Monday newsletter with the weekly list of produce available for pick up or delivery orders goes out to over 5,500 self-subscribed recipients each week. Sign up on our ‘Shop for Home’ page.

We’re also always looking for new producers and like-minded people who share (and can expand) our ideas on sustainability and food and we welcome recommendations or approaches.

Download our Tasting Notes for more information about what we do, how we do it and who we do it with.

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