This "On Offal" episode is the first of a special two parter that features fascinating insights, nutrition facts and inspiration from Kate Wingett and Grant Hilliard. Join us as we talk about ‘offal, supply chains and making more of these delicious and nutritious foods - to minimise waste, better value animals and all in all get back to our Grandmother’s Wisdom by enjoying eating more of the whole animal, ‘nose to tail’.
The Italians and French call it the Fifth Quarter, Americans talk about ‘organs’ and ‘variety meats’ and Brits about innards and ‘offal’. Kate and Grant are two wonderfully knowledgeable people with deep knowledge and understanding of the animal ‘value-chain’ and how it currently does – and perhaps does not – work for human health, animal wellbeing and the environment.
Food waste is a huge issue and it’s a lens current great debates around meat and food waste seem to barely touch upon. Globally, one third of all food produced for human consumption is lost or wasted: if it were a country, it would rank No3 behind China and the USA for greenhouse emissions.
So are we making waste of offal? And what are the nutrient and other great benefits that it offers that we could make more of? And enjoy! It’s affordable – did you know really good mince and sausages can be packed with super nutritious offal? It’s what gives the flavour hit Grant tells us…
Kate Wingett B.V.Sc (hons) is a PhD candidate at the University of Sydney. She has worked as a private practitioner veterinarian for 19 years in Australia and the United Kingdom. Five years ago, Kate started as a government veterinary policy officer in Animal Biosecurity in NSW and is now a senior veterinary policy officer. Currently, Kate is completing her PhD on the role of the Australian sheep meat system in achieving food and nutrition security, with a focus on monitoring production and consumption of products from the value chain.
Grant, is many things, a former film-maker and wine expert, who with partner Laura Dalrymple is the co-author of the wonderful book 'The Ethical Omnivore – A Practical guide and 60 nose-to-tail recipes for sustainable meat eating' that was released in September 2020. With Laura, Grant owns and runs the very special Feather and Bone Butchery in Sydney. Grant and Laura actively champion regenerative agriculture and whole of animal consumption through their butchery, writing, talks and other contributions.
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