A few weeks ago, the IPCC released a report titled, “Climate Change 2022: Impacts, Adaptation and Vulnerability“. Even though the report focuses on impacts, vulnerabilities and adaptive practices on a global scale, I have tried to derive some adaptation principles that could be applied to the Macedon Ranges.

Duang shares the inspiring story (and Recipe) behind her carrot and chickpea Makhani - a fusion dish born from lunches with Tamil refugee and friend, Raj, and meeting Alice Zaslavsky at the Bendigo Writer’s Festival.

On a balmy autumn eve at the end of April, Veg Action hosted the Shire’s first ever plant-based/vegan friendly cheese and wine tasting event. We individually rated and collectively ranked 18 plant-based cheeses. If you want to reduce your dairy intake, read on to find out the best cheeses on the market.

The Veg Action group are kickstarting 2021 with a celebration of zucchini at their Zucchini Harvest Brunch. All are invited, but numbers are limited so RSVP now.

Looking for a Christmas meal that is light, inclusive, delicious and more sustainable? Here are a few ideas to get you started.

Veg Action and Cobaw Health, with the help of Tara Murphy, a student on placement from Deakin University, are developing a directory to connect consumers with their local fruit, veg, nut and legume growers. You can help by nominating your favourite grower and go in the draw to win!

Broad beans are a fabulously easy plant to grow in the Ranges, producing copious beans for many delicious dishes. Annie Reeve and Lucy Campbell give the low down on how to grow and eat the plant as part of their weekly Harvest to Table series.

Annie Reeves from the Permaculture Garden and Lucy Campbell from Veg Action share some insights into how to grow rhubarb in the Macedon Ranges, and some of the best ways to eat it.

Once again Lucy Campbell from Veg Action and Annie Reeve from the Woodend community garden have us drooling over delicious food and confident we can grow it. This week taking inspiration from Fabulous Fennel.