Today, we’re going straight to the source of Hillside Food Forest. In this episode, host Tawnya Bahr is joined by Sam Rayment and Liz Ferrone, the duo who swapped engineering and dietetics for life as regenerative farmers in Putty, New South Wales. From their first backyard aquaponics system in Redfern to raising pigs, cattle, and pasture-raised chickens on their farm, Sam and Liz share the steep learning curve, triumphs, and wild stories that come with building a business from the soil up. This isn’t just a conversation about farming—it’s about setting out to change the future of food. Episode Highlights How an engineer and a dietitian became regenerative farmers with no prior farming background The leap from Sydney city life to establishing Hillside Food Forest in Putty, NSW Why pigs, cattle, and pasture-raised chickens became the heart of their farming system The wild challenges of farm life: escaping pigs, chicken chaos, and floods Building confidence and quality through feedback from chefs at Carriageworks Farmers Market Scaling from small batches to supplying restaurants and wholesale with consistent, premium produce The role of freezing in ensuring quality, consistency, and nationwide distribution Collaborating with LP’s Quality Meats to create a smallgoods range Turning pork fat into value-added products: lard-based moisturisers and pet treats Why regenerative farming means transforming waste into resources Follow Hillside Food Forest:Instagram: @hillsidefoodforest Follow Straight To The Source Food Podcast:Instagram: @stts_podcast Follow Straight To The Source:Instagram: @straight_to_the_source Connect with your hosts: Tawnya Bahr Lucy Allon See omnystudio.com/listener for privacy information.

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