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"As far as livestock, worms are pretty low maintenance, we might have to give them a drink every now and again and a little bit of fresh poo - if we hit a really hot dry spell, we'll put a tarp on to hold the moisture."įor Skye Douglass, who grew up in the city and was a vegetarian, meeting her husband, moving to the country and getting involved in farming life, has changed her perspective on food production.
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"The fertility and the water holding capacity of the soil within about 100 metre radius of this will increase, it wicks out through the soil, it's really amazing," Ms Jarling said. The vermicast, produced by the worms, will gravity-feed downhill and help reignite biological activity. "They turn it into the most amazing sticky, almost black moist material, it's just magic stuff," Ms Jarling said. Layering a rich mix of cow and horse manure, mushroom compost, and rock mineral, she added composting worms and covered them with mulch. In the top paddock of her cattle farm in what some locals call the 'regen region', Karen Jarling is making 'worm lasagne'. "So she's a great conversation icebreaker and starter." "But the dog comes in and next thing you know, we've got a conversation going about dogs they've owned, farms they've lived on and all the other things that go with it. "Oftentimes I'll be here and there'll be someone who will be sitting at a table and sort of half asleep and not really communicating," Mr Owens said. "She's very friendly, she looks people in the eye, sits down and puts her head on their knee." Many of the residents at the Baptistcare facility are former farmers, so interacting with a working dog can bring back fond memories.
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"She doesn't have any qualifications, just that she likes to wag her tail and demand to be petted," Mr Owens said. Kip's talents include being incredibly cute and fluffy. Mr Owens brings his guitar and faithful four-legged sidekick Kip whenever he visits, serenading the seniors with classic tunes that many can sing along to. But Rodney Contojohn is hoping, with the right marketing, Australians could get a taste for the drink, which is high in antioxidants.įor three and a half years, retired farmer Howard Owens has been visiting an aged care facility in his hometown of Manjimup, in southern Western Australia.
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And while it's been produced in overseas coffee countries for centuries, it's a relatively new idea here. The word Cascara, is Spanish for skin, or peel. "I've done a bit of research and found out through other people who have done this overseas that you can actually produce a nice drinking tea out of it. "So, it's called Cascara, it's the red cherry and the mucilage from what they discard from the cleaning process, most people used to just use it for compost back on the ground." Rodney, is a coffee roaster, but today he's rescuing the discarded husks from locally grown coffee cherries to make a slightly different brew. At a coffee processing shed, in the Byron hinterland of northern New South Wales, Rodney Contojohn is collecting a waste product that he's hoping to put to good use.