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  • Sustainability

    Gubinge - Out On The Harvest Part III

    In the third part of our series on the Gubinge Harvest, we consider ancestral histories, the local area and the future of the Twin Lakes region. This is the final part of the series we began three weeks ago to celebrate the release of our two Nyul Nyul teas.
  • Sustainability

    Gubinge - Out On The Harvest Part II

    This week we continue our series celebrating the Gubinge Harvest and the release of our two new Nyul Nyul teas. Read on as the weather turns nasty and I get my first taste of Jilungin, before being confronted with some rather difficult considerations.
  • Sustainability

    Gubinge - Out On The Harvest Part I

    Western Australia is where we at Loving Earth source our Gubinge from. Scientifically proven to be the highest natural source of Vitamin C on the planet, Gubinge, otherwise known as Terminalia Ferdinandiana or the kakadu plum, is harvested by the people of the Nyul Nyul tribe on their land North of James Price Point, about two hours from Broome in the Kimberley region.
  • Community


    Gubinge: the Australian Indigenous Superfood and the highest natural source of Vitamin C on the planet

    One day a while back, Bruno walked into the health food store in Broome. The store had some of Loving Earth’s Goji and Camu Camu raw chocolate bars, Camu Camu being a very high Vitamin C berry from the Peruvian Amazon. The woman working in the shop knew him and so she said “Hey Bruno! Check this out! These guys have this stuff from the Amazon that's real high in Vitamin C, but that Gubinge, it's much better, you should get him onto it!”.
  • Sustainability

    Caring For the Land – Bushfire Management In The Kimberley

    The last of vibrant yellow flowers cling stubbornly to wattle branches, full bloom now lost to the ground, relics boldly exhibiting past splendour. It is August and the battle of the South and East winds cool short days, ruffling the landscape and all that resides there. A lone hawk underestimating a gust of air, abandons typically graceful navigation. Clumsily retreating, it is now perched high on an old white gum branch, preening itself clean of the disorder. Clearly unimpressed at being caught out.
  • Sustainability

    Caring & Sharing - An Australian Cuisine

    Considering Australia's growing reputation as a mecca for all things gastronic and the attendant 'dining boom', it's odd that there's a conspicuous lack of a truly Australian cuisine. While much fanfare is made of the native meats and fish, there's a conspicuous lack of imagination surrounding bush tucker and our wonderful array of native fruits, vegetables, seeds, nuts and spices. Chef Jock Zonfrillo is seeking to change that.
  • The Sustainable World

    The Agave Growers of Ixmiquilpan - A Bright Future (3 of 3)

    In the final part of our series, we take a closer look at the successes of the co-op in Ixmiquilpan. The development of the project over the past decade has in many ways been a story of broadening horizons; as one generation has grown to maturity, the next finds themselves in a new world. Ambitions which were unthinkable just 10 years ago are now coming to fruition.
  • The Sustainable World

    The Agave Growers of Ixmiquilpan - Education & Opportunities [Part 2 of 3]

    The Agave Project in the fertile mountains East of Ixmiquilpan has been a huge success; last week we looked at the basis for the economic downturn in the area over the past century and the manner in which this new endeavor has allowed hundreds of people to return to the land. This week we’re looking at what this means in relation to peoples’ everyday lives.
  • The Sustainable World

    The Agave Growers of Ixmiquilpan - Making A Difference [part 1 of 3]

    Sometimes it’s easy to lose sight of the impact of working at Loving Earth. On one hand, we do get lots of great feedback from happy healthy customers about how much they love our products. But for the most part, the other end of the equation is a lot quieter. Sitting behind a desk sifting through emails, engaged in endless meetings about technical matters or involved in the everyday grind of keeping our products on the shelves, we’re usually far removed from the source of our products: the growers and the earth. But sometimes, we get to experience the true impact of our work.

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