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Conscious Consumption's Long Lunch

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by Damsel Martin (subscribe)
I'm a freelance writer, blogger and animal wrangler living in Brisbane's western suburbs. I love to eat, drink, travel, explore ... and then write about my adventures.
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QAGOMA Executive Chef Josue Lopez Barahona.

As the number of shopping days till Christmas gets smaller and the list of jobs on your to-do list gets longer, you could be forgiven for feeling like the festive treadmill is already running too fast. You're not alone. Google 'Christmas stress' and you'll unearth 104 million results, covering everything from handling difficult relatives to managing credit card debt to catering for an unexpected crowd to maintaining good mental health.

You could try to put some or all of these tips into practice or you could try to hit the pause button on your busy life. Take time out. Step back a second. And if that sounds like an appealing prospect, then I have two words for you: Conscious Consumption.

To be held on 6 December 2014 at South Bank foodie hangout Wandering Cooks, Conscious Consumption is the first in what organisers hope will be an annual event. The aim? To raise awareness, knowledge and understanding of what is behind the meat industry in Australia - not to turn carnivores into vegetarians or vegans, but to create consumers with more highly evolved 'paddock to plate' philosophies.

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Warehouse of wonder. Image courtesy Wandering Cooks.

This will be achieved by means of a whole cow, ten local producers, a giant barbecue, sweet treats, beer from sponsor Stone & Wood Brewing Company, fine wines, live music and a panel of speakers. 'We want ... not only want to show people that it's possible to use so much more than regular cuts they'd normally buy from their butcher, such as tongue, offal, cheek and so on, minimising waste,' organisers say. 'But through the outstanding local producers that will be selling their dishes at the event, (we're seeking to) profile the variety and quality of produce available within 100 kilometres of Brisbane.'

QAGOMA Executive Chef Josue Lopez Barahona will be manning the barbecue at Conscious Consumption and joining other guest speakers including CEO of Food Connect Robert Pekin, International Councillor for Slow Food Australia Amorelle Dampster, health and food expert Dr Sarah Lantz and Co-founder of Stone & Wood Brewing Ross Jurisich.

Entry is free, but you'll need to purchase tickets for your plates from the Conscious Consumption Eventbrite page. Single sample plates start at $5, ranging up to $40 for a 10 sample plate degustation. Profits from the day will go to OzHarvest and Slow Food Brisbane.

Slow Food Brisbane is part of the larger international Slow Food movement which counts among its objectives the preservation and celebration of local culinary traditions, increased awareness of sustainable and ethical food production, a reduction in fast food consumption and greater appreciation of the simple but sensual pleasures of dining.

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Conscious Consumption puts the focus on the whole beast. Image courtesy Stone & Wood Brewing Company.


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Why? Tucker that comes with no time pressure
When: 6 December 2014, 11am to 3pm
Where: 1 Fish Lane, South Brisbane
Cost: Free entry, sample plates from $5 each
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