Dr Angela Pattison "Native Grains from Paddock to Plate"
In this Episode, Dr Angela Pattison joins me in conversation to talk about the groundbreaking Native Grains From Paddock to Plate research project that she and her team from the University of Sydney have pioneered. Their research digs in to explore how Aboriginal people sustainably produced food fr…
Summer Series; Native grains and quantum fluids
We will be back soon with all new shows, but in the meantime we are continuing our Summer Series where we look back on some interviews and stories from last year you may have missed. This week, Stu talks to Angela Pattison about her work in investigating indigenous grass species for potential as ag…
Native grains part 2, and Australian Pterosaurs uncovered
This week on the show we hear Part 2 of an interview with Agricultural scientist Angela Pattison about her collaboration with Aboriginal traditional owners on how to incorporate native Australian grains into agricultural production. Claire also talks with Australian PhD candidate Adele Pentland abo…
Bruce Pascoe: Perennial Soil
It has never been more important to be sharing Indigenous knowledge. So many solutions to the problems we face today can be found in that wisdom.
Bruce Pascoe delivers a lecture on Indigenous farming and land management. The 'Dark Emu' author is also joined in a conversation with plant breeder and…
BRUCE PASCOE : PERENNIAL SOIL
BRUCE PASCOE; PERENNIAL SOILNovember 23rd 2020 Bruce Pascoe delivered a lecture on Indigenous farming and land management. The 'Dark Emu' author is also joined in a conversation with agricultural scientist Dr Angela Pattison. It has never been more important to be sharing Indigenous knowledge. So m…
The future of food
A major threat of climate change is to future food security. With a projected Australian population of 35.9 million in 2050, and rising average temperatures of up to 4°C, how will agricultural science work to feed the future? Should we lean on gene technology or traditional methods? Professor Rache…
GRAINS
Long before local authorities tried to ban sliced bread, Australia was home to the world’s first bakers. Grindstones, some 65,000 years old, suggest Indigenous communities have been baking for millennia and there’s an amazing effort to bring back this cultural knowledge and revive Indigenous grains…
THE CULINARY ARCHIVE PODCAST: GRAINS
Long before local authorities tried to ban sliced bread, Australia was home to the world’s first bakers. Grindstones, some 65,000 years old, suggest Indigenous communities have been baking for millennia and there’s an amazing effort to bring back this cultural knowledge and revive Indigenous grains…
Heat Tolerant Chickpea; update on heat tolerant chickpea lines
Hot finishes in Australia’s northern region are resulting in lower chickpea quality and yield.
In a bid to improve heat tolerance in chickpea, GRDC has funded research that builds on advances already made under the Australian Research Council: Legumes for Sustainable Agriculture Hub.
Professor R…
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