Their tours caught the attention of passionate foodie and Kitchen Takeover founder, Stacey Jones, who was sourcing truffles for a secret supper experience. With Stacey taking care of bookings and logistics, Maureen and Colin have been able to focus their full attention on introducing others to the joy of truffles. Ironically, they had never eaten the delicacy before deciding to grow their own. So, what made them try it?
Debbie Griffiths
The golf ball-sized truffle is worth hundreds. “Stupidity, actually,” laughs Colin. “I found an article about truffles in an old newspaper that was left on the property when we moved here, and it piqued my interest.”
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(Photo : 7 Nourishing Gifts that Prove Food is Medicine)
Climate change has had a negative impact on health and food security for the past 50 years. According to lead researcher John Curtin, Distinguished Emeritus Professor Colin Binns of Curtin University s Curtin School of Population Health, much more needs to be done to mitigate its negative consequences. The great public health problem of this decade, and perhaps this century, is the convergence of climate change and nutrition quality. Despite progress in global nutrition, we continue to face the challenge of climate change to our global food supplies, with Sub-Saharan Africa and parts of Asia being the most vulnerable Professor Binns said the following.
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New Curtin University-led research has found climate change will have a substantial impact on global food production and health if no action is taken by consumers, food industries, government, and international bodies.
Published in one of the highest-ranking public health journals, the
Annual Review of Public Health, the researchers completed a comprehensive 12-month review of published literature on climate change, healthy diet and actions needed to improve nutrition and health around the world.
Lead researcher John Curtin Distinguished Emeritus Professor Colin Binns, from the Curtin School of Population Health at Curtin University, said climate change has had a detrimental impact on health and food production for the past 50 years and far more needs to be done to overcome its adverse effects.