Bones to pick

Every day for 14 years, Grant Hilliard and Laura Dalrymple, owners of Sydney’s Feather and Bone Providore, have been answering questions from people who are trying to come to terms with their relationship to meat. Now, they have written The Ethical Omnivore, which shows people how to live with less impact on the animals and environment that support us. The book traces how animals can be raised ethically, and demonstrates some ways regenerative farmers are outstanding in how they care for their animals. It also offers tried-and-tested recipes from the Feather and Bone community.

This first is from retail customers Ben and Reagan Waring, who moved to Sydney from Savannah, Georgia, seven years ago. They say, “Since we arrived, our access to fresh produce has completely changed the way we think