It’s no secret that in some parts of the world, fisheries vacuum the seabed to harvest shellfish. Whilst it might be economically efficient, it lacks a sense of connection and thats before we even look into the ethics of it.  The folks at Goolwa Pipi Co don't have that issue though as they are harvesting a resource that has been sustainably picked at their location for tens of thousands of years by Australia's first people. Fast Forward to 2023 and Goolwa Pipi Co continue to harvest in the same way it has always been done. With their fishers braving the cold clear waters and wild waves of the Coorong all year round to carefully hand harvest the finest quality produce. Steeped in tradition, harvesting is a slow and deliberate process, that’s as careful with nature itself as it is for the precious Pipi's.Applying modern business practices to the traditional harvesting method sees Goolwa Pipi Co leading the way in sustainability, and they are now proud owners of a Marine Stewardship Council "Blue Tick of Approval". We talk to Tom about his journey from corporate marketer, to budding Pipi farmer and how Goolwa Pipi Co has brought a collective of people together that truly highlights that "together everyone achieves more", taking the Australian Pipi industry from solely supplying to the bait industry to now seeing pipi's on menus in the best restaurants in Australia. Goolwa Pipi Co is testament to finding the sweet spot of having a great product, respecting tradition, farming sustainably and building value around the product that they work with. Hosts: Jayde Timms & Sam Baff from Grown Not FlownGuest: Tom Robinson - Managing Director - Goolwa Pipi CoWebsite: www.goolwapipico.comInstagram: @goolwapipco 

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