From Kitchen Bench to Flour Mill — Courtney Young of Woodstock Flour
Today I’m joined by Courtney Young from Woodstock Flour — a small organic flour mill in North East Victoria with a big focus on soil health, transparency, and local food systems.

What started on a kitchen bench with a tiny home mill has grown into a thriving operation. Courtney and her husband Ian are supplying beautiful organic flour to bakers, chefs, and home cooks across the country.

Courtney shares their journey — from supporting regenerative grain growers to using organic biological treatments on wheat, and managing weeds and pests without chemicals. We also talk about the growing appetite for local food and why openness has been at the heart of Woodstock Flour’s success.

And if you want to know more about Courtney and her journey, click onto episode 66.

Matt Martin - Old Cobran Poll Marino Stud
In this episode, we're in Mullameah, near Holbrook, to chat with Matt Martin — a data-driven, forward-thinking farmer with a lifelong connection to Merino breeding.

From phasing out mulesing to using genomics and building smart confinement areas, Matt’s approach proves that innovation, sustainability, and sheep farming can go hand-in-hand. We talk carbon, welfare, breeding values, and how fewer sheep can mean bigger results.

Soil to Soul — Courtney Young on Farming, Flour & Finding Purpose
Today’s guest is Courtney Young — farmer, flour miller, environmentalist, and all-round powerhouse weaving together the threads of land, food, and wellbeing.

From a childhood by the ocean to studying environmental science, Courtney’s journey has taken many turns — including falling in love, becoming a certified organic farmer, and starting Woodstock Flour with her partner.

She opens up about the challenges of postnatal depression and the healing power of connection — to community, to land, and to purpose.

We dive into her work with regenerative ag leader Nicole Masters, supporting farmers to rebuild soil health and restore ecosystems from the ground up.

For Courtney, food should nourish more than just our bodies — it should taste good, care for the land, and reconnect us with culture.

Timing, Tiller Talk & Tech — Part B with Jason McAinch
We continue our conversation with grazing management expert Jason McAinch. 

This time, we get practical: how often should you be moving stock?

Jason unpacks everything from plant growth points to the role of mother and daughter tillers, and explains how shifting stock movement can even help livestock gut health through a process called volatilisation.

We also explore grass vs. trees in the carbon storage debate, touch on emerging tech like virtual fencing, and hear how Jason is building resilience into the farming systems of the future.

Oh — and his favourite farming tool? You’ll never guess.

Jason is presenting at a Field Day in Tawonga, NE Vic on Sept 4. Contact info at [email protected]

This Episode is proudly brought to you by Kiewa Catchment Landcare Groups

Jason McAinch — a grazing management expert.

We explore the art of rotational grazing.

From the importance of plant recovery to the role of leaf area as a solar panel, Jason shares how working with nature leads to healthier pastures and more resilient livestock.

He covers everything from the dangers of Phalaris staggers to building strong foundations in the paddock — and why he believes farmers are the greatest researchers of all time.

Jason is presenting at the Regenerative Grazing Short Course, Aug 7 at Kergunyah, NE Vic.

Free event

More info at https://events.humanitix.com/grazing

Proudly brought to you by Kiewa Catchment Landcare Groups.

In this episode, we sit down with Lyn Coulston — a passionate environmental advocate, community leader, and driving force in the Upper Murray. From her early experiences with environmental destruction to founding a large-scale native nursery, Lyn shares her remarkable journey of resilience, leadership, and love for the land. She opens up about supporting her community through disaster, the personal loss of her husband during COVID, and the power of staying connected in the face of adversity. Don’t miss this inspiring conversation about hope, healing, and making a lasting impact.

We head into the southern tributaries of the Murray-Darling Basin to meet the mighty Murray spiny crayfish — a spiky, freshwater giant full of surprises. 

Dr. Scott Raymond shares fieldwork do’s and don’ts, how to tell if a female is carrying eggs without uncurling her tail,

a bloody pinch story,

and his unforgettable moment with Sir David Attenborough. 

A sharp and surprising listen!

From Paddock to Plate: The Story of Provenir with Chris Balazs

When Chris Balazs sold his first lot of calves, he had no idea where they were headed — and that moment changed everything. In this episode, we look into the creation of Australia’s first mobile abattoir and the ethical, on-farm meat processing movement it sparked. Co-founder Chris takes us on a journey of innovation, transparency, and trust, breaking down complex meat science concepts like rigor mortis and glycogen with surprising clarity. Discover how Provenir is redefining the meat industry — and what truly fills Chris’s cup.

We continue our conversation with the insightful Louis De Jaeger—award-winning filmmaker, international speaker, and author of SOS: Save Our Soils.

This time, we dive into how generations-old farmers are adapting to a fast-changing world.

From biodiversity to perennial agriculture to gut-brain health, Louis connects the dots in ways that might surprise you.

And yes, we throw a few unexpected curveballs his way, with the off-the-wall questions.

Let’s jump back in.

Louis De Jaeger—award-winning filmmaker, international speaker, and author of SOS: Save Our Soils.

Fresh off a journey across the globe, Louis shares insights from farmers rewriting the rules of agriculture and asks a powerful question: How can we feed the world without poisoning it?

This episode isn’t about blame—it’s about breakthroughs. From ancient wisdom to cutting-edge tech, from soil health to self-respect, Louis challenges us to rethink what we value in our food and our future.

If food isn’t your medicine, he warns, medicine will become your food.