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This is the sort of thing many people in Australia are not aware of. So, when people keep telling me to 'get over the past' 'stop living in the past' all the time, maybe I will when things like this are taught in all the schools so people will have more empathy and understanding for the large gap between Indigenous & non Indigenous in terms of health, education and life expectancy. I do laugh sometimes though at some of the ridiculous comments because if I'm such a dweller of the past as they say, I would never have achieved all that i have in my life. I am optimistic, always have been but my role now, post sports, is to make the path easier for the next generations. It's amazing how many people have commented on my posts 'move on' or 'toughen up' and I take a look at their open Facebook to find them posting 'lest we forget' for remembrance & Anzac days! They can remember the past, maybe their loved ones who sacrificed by going to war but I can't give the same respects to my family and ancestors? Us Aboriginal people want to live great, long and healthy lives and participate fully in all Australia has to offer but we often get ground down by ignorance, racism and being constantly challenged and questioned about our identity, our shades of skin tone and if we are full blood, half caste or quarter caste. I was lucky enough to have a wonderful Mum who ensured I was educated and obviously my sporting ability took me all around the world. Many mainstream media outlets don't put us Aboriginal people in a positive light and I try to share positive stories for our mob only to get more detractors telling me 'why do you only share Aboriginal achievements?!' We are patriotic too and proud of our resilience but understand the struggles. All cultures evolve, I have evolved over time but I never relinquish who I am and the inherited, harsh history of my people. I agree there are wonderful opportunities for our mob and many good willed people but our past translates to the future and we still need a helping hand from wider Australia, not keep us oppressed and be told we are being divisive. Many of my Aboriginal brothers and sisters haven't been as lucky as me to have a good education, so their struggle and opportunities are far less. Have a great day all, the sun is shining and I'm training my kids down at the Athletics track ✌🏾
When the first Australian McDonald's opened in Sydney in 1971, we Aussies didn't know what French fries were. As you'll see from this photo of a very early Macca's in-store menu, it was necessary to include the word "chips" under the French fries sign. The first Australian McDonald's opened in the Sydney suburb of Yagoona 16 years after the company was founded in the USA. It was soon followed by one in Springvale Road in Melbourne. The original Yagoona store closed in 1994.
Ding Dong! The Sunday Roast is served. Why cook when you can spend more time with the fam and order in - like what Instablogger (📷: instagram.com/gastrology.co) did recently and got the new Garlic & Soy Glazed Roast Chicken. What are you planning for dinner tonight? #WhatsYourFlavour
Friday night done right 🍕✅👌🏻 Protein pizza by @proteinbreadco topped with chicken, spinach, mushroom & basil. All the flavour and satisfaction without all the carbs and heaviness of a normal pizza 🍕 The perfect #postworkoutmeal after #f45training @f45.training.albury 💪🏻💪🏻💪🏻
“I was in the pool area and saw the snake across the pathway, so I grabbed Max by his collar. He kept lifting his foot up and licking it – there were two marks on his foot! I could see it was a snake bite so I grabbed my Pet First Aid Guide and called the vet.”
Snakebites are a big concern for pet owners in New South Wales. Sadly our furry friends can easily get into trouble with venomous snakes in the backyard. Debbie calls Max her 'problem child' and told us that without her Pet First Aid Guide, “I think I would’ve panicked… I felt more comfortable because the first thing I saw on the guide was the venomous bites section. I had my vets' phone number written down, and was able to immobilise him straight away, as instructed, while calling.”
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Debbie told us that Max had a palm sized lump from his run in with a Whip Snake and was tired and sore after his ordeal – but thanks to her quick thinking, and her Pet first Aid Guide, Max has made a full recovery.
Me and my best mate Boldy are going to play for a club in a lower division this year as part of an $800 a game package. Admittedly he will be getting the entire $800 and I will no doubt be coming off the bench in the twos but I reckon package has a nice ring to it.
Growing consumer demand for local, fresh produce has encouraged a former broadacre farmer away from the city, and back to the land.
And after three years of work with no return, Gingin garlic grower Cameron Williams is set to harvest his first commercial crop.
"Everyone's sort of hanging out and had enough of the imported stuff that's been around for the last six months, and really looking forward to some more fresh, local garlic," Mr Williams said.
It is the consumer focus on provenance that has Mr Williams confident of success in the field.
"[Provenance] is the centre point of the marketing; we're all about fresh and local produce, and to be able to supply the market with something that's fresh and hasn't been stored long term, and hasn't been transported a long way, the quality is going to be so much better," he said.
After three years of work, Mr Williams said it was both exciting and daunting to be taking his produce to markets for the first time.
"I'm looking forward to seeing a bit of return for a couple of years of work, but really hoping it's well received and I don't have any trouble selling it," Mr Williams said.
But the road to market has not been without its challenges.
Rocky road of trial-and-error Mr Williams began his garlic venture on a leased property, which had previously been set up as a vineyard, meaning to get started, he first had to set up 15 acres of irrigation.
Sourcing suitable equipment for harvesting garlic, and mechanising the process to reduce labour requirements were the next challenges Mr Williams had to face.
"That's sort of a bit of trial and error, because it's not like grain farming where you know how a harvester works and it's pretty common," he said.
Without an official mentor, Mr Williams said he had to rely on his own extensive research to develop the business and cultivate his garlic crop.
"The 'school of Youtube' taught me a lot, and google," Mr Williams joked. "Before I even started last year I researched for two or three years just looking at the idea and seeing how well it would go, so I think I learnt enough to do what I did last year — two acres was very successful.
"I've got a lot of theories as to how I should do it, but every time I'm learning different things about what's better and what's not so good."
Split harvest success PHOTO Mr Williams has purchased a brushing tray to remove dirt from bulbs, reducing labour requirements.
Freshly harvested garlic bulbs stacked in a tray ABC RURAL: MICHELLE STANLEY Another positive experience of trial-and-error for Mr Williams came in the varieties he planted — Italian Pink and Italian Purple.
It was by chance that Mr Williams seeded both varieties after obtaining garlic from three different sources; however, it had been a fortunate surprise.
"I had no idea until the end of [last year] when half of it was just like this — it was brown, yet half of it was still green and a long way to go," Mr Williams said.
Italian Purple is a longer season variety compared with Italian Pink allowing for a split harvest.
"It really works out well at harvest time; because I have a split harvest I don't have to worry about the whole program at once, and also storage and drying, and all of that process — if I'm only dealing with half of the volume then it makes it a lot easier."
However it can confuse consumers, who are often concerned about colour.
"People assume that if it doesn't have colour in it then it must be imported, which isn't necessarily the case," Mr Williams said. "The Italian Pink will have quite a bit of colour on the outside, whereas the Italian Purple can appear quite white on the outside, but it has a lot of colour on the clove skin."
Mr Williams said in order to satisfy consumer preferences, he was trying to find a method to bring more colour to his produce.
"Trying to get colour is certainly something that I want to focus on," he said.
"I've heard people say that the cold weather brings the colour out, but how true that is I'm not sure."
For the love of garlic Despite three years of trial-and-error with no return, Mr Williams says he is still a lover of garlic.
"It's the most amazing ingredient you can use, put it in everything, and always put lots in, it's fabulous stuff and I can't get enough!"
Not dementors, Harry Potter fans! 👻 Just dark mammatus clouds boiling over the Hunter Valley, New South Wales, caught by Sean Sylvester Photography 29 January 2017. These lumpy formations are most often seen at the base of cumulonimbus (thunderstorm) clouds, and indicate vertical motion and instability in the atmosphere. ☁️️
“I've been playing netball since I was 10, so a friend of mine suggested I should put Bendigo on the map and take a team to the World Masters. So I got on the phone and found a team and there has been no stopping us since. I love netball, I think it's in the blood. I have a granddaughter who is 11 now and she loves it as well, it must be in bred to her. My husband and I have been together for 48 years. He used to drive me to netball when I was 16 and it's amazing to still have his support to this day. My son is always joking that I'll be zooming up and down the court in my wheelchair umpiring the game, that's how much I love it. I was just inducted into my netball club Hall of Fame which is something I'm very proud of. I'll still keep playing because I think once you stop you'll never get back into it. I've also started lawn bowls, my mother used to play, and I always vowed I would never play, but here I am. I have a few friends who have been diagnosed with cancer and are luckily all survivors. It makes you realise how lucky you are to be fit and alive. Enjoy each day because you never know when it will be your last. I keep thinking that it's probably time I retired, but we'll see.” (Jenni Holborn, 66)