This week we chat with Palisa Anderson, organic farmer, author, and owner of Chat Thai restaurant in Australia. She shares her journey from city life to sustainable farming, driven by family influence and health benefits, and we discuss the challenges of running a closed-loop farm, rewilding efforts, and supplying organic produce to restaurants. The conversation highlights the fulfillment found in homesteading, cooking with fresh ingredients, and reconnecting with nature through sustainable agriculture.

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Timestamps

[1:27] Guest background and early inspirations

[2:18] Becoming a farmer and family background

[4:00] Transition from city life to farm life

[10:06] Influence of health on lifestyle choices

[17:00] The importance of food sourcing and whole foods

[26:36] Environmental impact and rewilding efforts

[34:05] Connection to land and traditional farming methods

[44:08] The restaurant business and starting a farm

[51:16] Transition to organic farming

[1:08:26] Farm description and its unique ecosystem

[1:18:08] Seasonal produce and crop cycles

[1:34:10] Connecting with chefs and restaurant partnerships

[1:45:04] Advocacy for agrarian food and homesteading

[1:53:17] Advice on selling to restaurants

[1:58:56] Rapid-fire questions on books, advice, and culinary memories

Sponsors

Tessier

Use promocode MGI10 for 10% off and free shipping on your first purchase for the Eastern North American regions (Ontario, the Maritimes, and the states of Vermont, Maine, New York, and New Hampshire). 

Advancing Eco Ag  

New Society Publishing Use code market25 for 25% off all books

Market Gardener Institute Limited time offer of $99 USD on our online course Introduction To Organic Farming.

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Guest Social Media Links

Palisa Anderson:

Instagram: 

www.instagram.com/palisaanderson    

www.instagram.com/boonluckfarmorganics   

www.instagram.com/chatthai_official  

JM:

Instagram: https://www.instagram.com/jeanmartinfortier

Facebook: https://www.facebook.com/jeanmartinfortier