A warm, wideranging conversation with the wonderful Laura Dalrymple who, with partner Grant Hilliard, established the Feather and Bone Butchery in 2006 and co-authored The Ethical Omnivore published in 2020. 

Laura and Grant recently opened their new store in Charing Cross, Sydney, a great reason to catch up with Laura to learn more about their inspirational journey, the change making work they do and the communities they are part of, support and foster through producer talks, community events, close supplier relationships and fun, whole butchery courses they run for every day people and eaters. 

When asked to share thoughts on The Ethical Omnivore and how it's been received, Laura paints the picture of how interest in regenerative production, knowing your food's provenance and in the artistry of 'whole of animal' fine butchery and eating nose-to-tail has grown enormously in recent years and about how COVID (strangely) has further demonstrated the viability of business built around shorter, known supply chains and close producer relationships.

And as Laura shares, there's a host of authors and new books on the topic she's been digging into that include Jayne Buxton's The Great Plant-Based Con - Why eating a plants-only diet won't improve your health or save the planet and Carolyn Steel's Sitopia - How Food Can Save the World . What else has Laura enjoyed reading lately? not so tangentially, Switched and Kate Holden's powerfulThe Winter Road. 

Laura and Grant are 'elders, leaders and modern day pioneers' in ethical omnivory and butchery. They are rightly much loved by producers, restaurateurs and everyday consumers alike. Since 2006 they have walked the talk through their business and with the communities they connect with to value and care for the whole animal and for the people and the places who produce them sustainably, with love and care for the environment and our collective futures.

Humbling and such a pleasure to speak with you Laura - thank you!

If you missed it, also listen in to my conversation with Grant and Kate Wingett in previous episodes of Nourishing Matters on the Joys & Benefits of Eating Nose to Tail

Learn more about Feather and Bone Butchery, The Ethical Omnivore and sign up for their newsletters to hear about and sign up for upcoming courses and fun community/producer events and talks they host by heading to their website at Feather and Bone Butchery

Image acknowledgement: Petrina Tinslay

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