Why should you buy pasture-raised chicken?
Our regeneratively grown pasture-raised chicken is better for the chickens, the farmer and the planet, is unsurpassed in flavour and is worth every cent. Here...
Inaugural Dirty Clean Food Farmer Field Day
Last Friday Dirty Clean Food held our first ever Farmer Field Day at Warren Pensini’s farm in Boyup Brook with our Dirty Clean Food Farmers....
Why Eat Grass Fed Meat?
What are the benefits of eating grass fed meat. ...
Behind the Scenes at Southampton
Last week I headed south to Balingup to meet up with Jeff and Michelle from Southampton Homestead, and the awesome crew from Guru Productions who filmed an...
Why Regenerative Farming - and How?
Regenerative farming focuses on the health and wellbeing of the whole farm and surrounding agro-ecosystem. By supporting regenerative farming, you are not only supporting local families...
Runnymede Rundown
Just some of our Dirty Regenerates Back (L-R) Ming (Project Co-ordinator), Matt (CFO), Mark (Sales Manager), Margaret (Assistant Warehouse Manager) Front (L-R) James Irving (Sales...
Picnic in the Paddock Runnymede Cattle Tour
I thought I’d do a bit of a recap of how Runnymede Farm’s cattle grazing system is different to a conventional grazing system, and how...
Oats, Healthy Soil and Petrichor
Good sniff, according to Maggie the Border Collie as she caught a whiff of the root ball! Have you ever dug up a shovel full...
The Grass is Greener in Manypeaks
Kent and Michelle Rochester farm at Manypeaks, where they are bringing up their boys Thomas and Kobi on their beautiful property surrounded by trees, cows...
Introducing.. The Wandering Bee!
The first batch of honey is here, a beautiful rich wandoo honey. It almost looks like the dark patches of bark from the wandoo tree...
Goodies Farm Visit - So Good!
This week, two thirds of Wide Open Agriculture’s Impact Team (Craig and I!) hit the road to visit Dale and Penny Goodwin of Goodies farm,...
Meat Processing Facility Now In at HQ
Dirty Clean Food's Meat Processing Facility has opened at Kewdale HQ and a staff of 12 process over 4 tonne of meat a week for...
