MUCHOS GRACIAS!

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5 Questions with Judi & Mulapa Aboriginal Art

How did you originally become involved with Mulapa Aboriginal Art

"Mulapa" means 'really' or 'true' in Pitjantjatjara which is an Aboriginal language.  This is why when I started this business in 2010 I named my business "Mulapa Aboriginal Art" to highlight my number one principal: that I sell "really true" ethically sourced Aboriginal art.

I knew I didn't want to open a gallery to sell the art but I wanted to sell from home. Once that idea was in my mind, I needed somewhere to advertise my business.  I decided to sell on a stall at Orange Grove Markets (because they are my local markets and I had been going there weekly since they started) and now recently in the new addition to Marrickville Market in the Hall which I am incredibly pleased about.

Also my home is close to both the markets, so it made sense to attract people from the local area or who were familiar with the area around the markets.

Part of your ethos is "Mulapa Aboriginal art is a signatory to the Indigenous Art Code and Australian Indigenous Art Trade and Fair Trade".  For those who may not fully understand "Indigenous Art Code" and "Indigenous Art Trade" could you explain in layman's terms exactly what this means

As a dealer in Aboriginal Art being a member of both organisations lets people know that I believe in and support the practise within the industry.

Membership of both organisations is voluntary. (nb: if you would like to learn more about Indigenous Art Code click "here" and for Indigenous Art Trade click "here").

The Indigenous Art Code ensures that artists are treated and paid fairly by dealers who work directly with them.  Australian Indigenous Art Trade Fair also makes sure that art works sold (usually through galleries) have been ethically sourced and that dealers behave at all times in an honourable manner when dealing with artists, communities and clients.

Not all galleries are members of both bodies, so if you do got to a gallery to buy, please check to see that they (the gallery or auction house) are members or if not, ask them why!

It would be difficult to say, hand on heart, that there are some pieces you fall hopelessly in love with and really do not want to sell them at market.  What is the process behind selecting exactly which pieces you do take to market to be sold

You are right!  Sometimes when I return from a buying trip a few pieces never make it to the markets...it's usually because my partner or I have fallen in love with the piece and we don't want to sell it.

I select paintings that appeal to me and that I would be happy to hang in my own home.  When I am packing the stock to take to market, I try to select from several communities and I certainly try to take different paintings each month.

I take a variety of sizes and prices because my goal is to entice prospective clients to my home to view and select from the 300+ pieces I have there.

How often do you return to the local areas to select new pieces

Over the last 4 years I have been to Alice Springs and several remote communities in the Central & Western Desert at least once every year and sometimes twice a year.

I recently returned to Yuendemu (350kms North West of Alice) for several days as a volunteer.

Judy Watson Napangardi (in centre wearing red) painting one of her amazing masterpieces

This was an amazing experience: watching artists paint, cleaning paint and brushes, priming canvases, making teas for the artists, toasties for their lunch and generally helping out when needed.  I chose to do this because I wanted to get an idea of what exactly was involved in getting this amazing art out into the world.

I went back to Alice in September last year for a week participating in "Desertmob" which is an annual event where all the art centres converge into Alice for meetings, exhibition and a market place where they sell the art!  I had never been before but it was an incredible experience and one I felt honoured to be part of!

We always ensure we ask permission before photographing items at market out of respect to both culture and artists.  For you personally, what is the most satisfying aspect of selling these incredible pieces at market and what has been one of the more profound reactions by a customer

My goal is to sell ethically sourced Aboriginal Art at fair and reasonable prices.  As a home-based business the overheads are minimal, so my prices are very affordable.  I am a firm believer that you should not buy a painting unless it makes your heart sing, so I am always encouraging people to take the painting home for a few days to check if it's right before making a purchase.

Mulapa has a not-for-profit philosophy of "giving back" to the artists and their communities as an act of reconciliation.  This year, the local high school has already received $375 to provide some extras for the Gifted & Talented Aboriginal students.  I will also be working with a local school to raise additional funds.

In fact, Mulapa's goal for the next year is to raise $5,000 for the Indigenous Literacy Foundation from sales of art works. 

As a retired Early Childhood professional, this organisation is close to my heart. I do this because I want to do something personally towards reconciliation outside of membership of a group or an organisation. 

Selling ethically sourced art allows me to follow my two passions: Aboriginal Art and Reconciliation.

The most profound reaction to a painting at the market came from a woman who stood in front of a painting with tears in her eyes.  She stood like that for several minutes before even asking anything about the painting.  I told her a little about the artist and showed her the story of the painting as documented on the Certificate of Authenticity.

When I told her the price she was so relieved that she could afford it and bought it on the spot.

The following day I received an email from her thanking me and telling me the painting still brought tears to her eyes every time she looked at it.

That makes me feel good!

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Judi recently featured in Ciao Arts and we thank them for allowing us to reproduce this article for our blog

So once a month you can find Judi in the Hall and we can only urge you to get in and have a look: once seen, once experienced, you will will find yourselves drawn to a piece and if (as she says) it "talks", it's best to buy a stunning original piece for you will never regret it

The Chai Room....it's all the groove you know

For those who may be unaware or unsure, can you explain exactly what "chai" is

Chai as a direct translation actually means "tea" in many languages.  However, in India "chai" is made with a variety of spices depending on what region you are from.

Over time as "chai" with spices has been introduced into many other countries the name Chai seems to have stuck and become associated with "spicy" or "masala" tea. Masala is the term used for a mix of spices.

What role has chai played in your life personally and what drove you to want to share this with others

Chai has been part of my life since I can remember.  It has deep cultural roots as I grew up in a traditional Indian household.  Chai was the drink that we would always welcome our guests with when they came over.  My mum would usher them into our front room saved for "best" and immediately get to work in the kitchen brewing up a magic creamy spicy chai concoction while my father kept them entertained.

I would watch in awe as she put it all together with expertise and of course we would have a mountain of Indian sweets and savouries: all presented beautifully on her best trays and her best chinaware.  Even strangers would become at ease as they sipped on my mum's chai and listen to her soft nostalgic stories.

Since my childhood this is a tradition I have always upheld no matter where I have been living in the world.  When I would make chai, it was everything to me....my comforter when I missed home, a welcome ice-breaker amongst friends and a way to reconnect with my history.

The ritual of making chai itself gives one time to wind-down and re-energise which is what I have always loved.

I have also found in times of loneliness, making chai brings back the warm memories of our fully happy home and since then I have been able to recreate that here with my own family and this is what motivated me to share it with others.

There never seems to be the "right time" or "enough time" for anything these days, but you can find a balance.  Through learning from my mum's generous soul, she taught my sister and I to do our best to give and not expect anything back. 

One thing that money cannot buy is time and it's a wonderful thing to be able to give someone a little bit of yours (time) to listen: I feel that I can that when I make someone a cup of chai....hence the name "The Chai Room", as whenever our mum had a pot of chair brewing on the stove we always knew the house would be full of good company.

What we particularly love is that inviting aroma (which seems to be a beautiful extension of yourself with your genuine enthusiasm and delight with each customer interaction) that greets folk as they discover what's in the Marrickville Market Hall.  But what we absolutely adore is your take home sachets and blends.  Is there a standard 'base' level to each type blend before adding other spices or is it more of an accidental discovery each time you have that creative urge to push that chai boundary a little bit further

The recipes for our chai is a family recipe that tell the story of the journey of our ancestors from India via the trade route in the early 19th Century, to then settle in East Africa (Tanzania) and then my parents migration to England in the early 1960's.

So the spices I use are a blend of Indian and Zanzibar (where my mum was born) and of course coming to England made the process even more formal with an ethnic twist!

Zanzibar has also been known as Spice or Clove Island. So that is why I prefer to use cloves instead of peppercorns or star anise.  The ginger is the "Indian" component.  I also use vanilla and cardamom and cinnamon as these spices are what gives the chai a balanced taste.

Throughout the whole process I try to keep the spices as authentic as possible, which is why I prefer to make my own ginger for the Ginger Masalas Blend by drying it and grinding it myself.

How important are markets in the world of The Chai Room

Throughout the world I believe that markets are the beginning of anything great, creative and free.  I have been brought up around markets all my life and have always used them as a source of inspiration.  It is a wonderful platform to be able to express your ideas and passion and with so much support not only from the market organisers themselves, but the community of the market from stallholders to punters. 

I especially love being part of Marrickville Markets due to the diversity it offers to everyone that is a part of it.  I meet people from many walks of life and  the interaction is genuine.  I love hearing people's stories and creating a connection and Marrickville Market certainly is the central hub for this.

For those who have yet to try, what 5 words would you use to encourage them to at least try some chai (or the chai cupcake even!)

Spicy yet smooth and palatable
Mouthwateringly delicious
Ambrosial
Scrumptious
Delightful!

(sorry!  I cheated)

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The love, the warmth and the tradition is truly felt in these words, so why not be part of Fatema's world albeit for a few hours every Sunday.  As you meander through the markets up to the hall, let the waft of chai sweep you in to the Hall, purchase a cup, taste a cupcake, even buy some to take home so you can continue that comfort feeling throughout the week with family, friends or that special "me time" moment.

A massive thank you to Fatema for bringing some of her world in to ours and yours every Sunday and we look forward to seeing many many MANY happy Chai faces wandering around our markets!

Lee & Wami talk free range, organic and biodynamic

From free range eggs to biodynamic fruit and veg: you are now a well entrenched and much loved stallie at Marrickville Market.  What do you love most about market life

The markets are where you go to get something that is not available at your local store, an experience, something unusual or just a bargain.  We love being the one who brings this to people.

Your eggs literally "fly" out the door.  Can you explain what defines "organic" and "free range" and why they not only taste better, but more importantly, why we should choose to buy these types of eggs as opposed to those in the local supermarket

Well freshness is always a consideration and the usual story of supporting the little guys is a nice one too. What can I say: they are certified organic free range, no beak trimming with an open gate policy eggs: so if you ever want to pop in an ensure they are what they say they are then, you can!

Miso: we love it, the customers love it, it's something unique and you sell it ready to serve with hot water AND as a cookie!  What exactly is miso

Miso is a fermented condiment that is hugely popular in Japan and other Asian countries.  It has a strong pungent and very salty flavour.  This is the base stock which is used to make miso soup and has a whole variety of other uses and applications.

One of my personal favourites is miso on bread or crackers (whatever suits) with avocado: yum, yumm, yummmmmm!

It also makes a great dressing diluted with a little water or Mirin (Japanese rice wine vinegar), it is excellent as a marinade for meats (especially seafood)...the list goes on and on.  If ever you are stuck for ideas, do an online search for some suggested recipes.

The basics of making making Miso are:

Par cook brown rice/barley and soya bean.  Add a culture called Koji, water and salt. Put the mixture in a special room to ferment.  Once fermentation has taken place the Miso is then brought out and blended into a paste which some people think looks like peanut butter (I say this because this is the most common question we are asked..."oh! I thought it was peanut butter").

Miso is a wonderful superfood which is alive: if you look up the health benefits of Miso you will be richly rewarded!

Amongst your produce, you have biodynamic blueberries, mangos and insane tasting dragon fruit.  For those who may not fully understand, can you give us a bit of insight as to what "biodynamic" means, how it aids our overall wellbeing, why it's an important part of our daily intake of goodness and how it differs from say, organically grown produce

The quick answer for bio-dyniamic is "super organic".  You have all the organic principles that you must follow and then have another set of principles above and beyond that which must be adhered to.  The benefits to the earth and land have been shown many times over in research that has been carried out.

And what about us?  Well, I solemnly believe we should eat what we are guided to by our own intuition as we have the ability to make the right choice for ourselves at each step of the way.

From your perspective, what is it about markets like Marrickville Market that form an integral part of the community and why should we, as consumers, support it as much as we can

The basic premise for markets, in our opinion, is it gives people a chance to experience something which is outside the norm of what you would find in other places.

If it tickles your fancy or floats your boat then head on over and join the fun!

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Reckon there's something in that for all of us don't you?

Take it from us, there is standing room only for these guys and once you taste their produce you will too will become enslaved to their goodness and have a bit of a laugh while you're at it

The Shoutout returns!

The Nutritionista

Jackie

borneo_vee

Sophie

Anita

Kirstie

T Totaler

WT

Herbs of Life

Can you give us a little bit of history as to the beginnings of Herbs of Life and why you chose this life's path

It all started around February 2012, upon return from Bolder (Colorado) after a second stint of studying at the School of Natural Medicine.  I was greatly inspired by traditional medicine and the plant world, and wanted to create and share herbal formulas and teas and the market place provided just that conduit to get the great medicine of herbs to people.

So I began creating different teas, blends and singles as use for teas and selling at a range of local markets in my area.

From there the business grew and the product range also grew. 

Soon I realised that there was so much more to traditional medicine than the humble herbal tea.  

Food is our first medicine and healer. Subsequently I began to put into practice some of the things I learned about food to create a variety of delicious raw snack foods.

Bucca's Mountain Cottage kombucha plays a huge role in the business.  This all started around late 2008 to very early 2009 when my father and I first started creating our first batch of kombucha elixir.

Back then I was an Engineer and for 8 months in 2008 I was in Wisconsin (USA). During that time I somehow picked up a stomach bug and wasn't well with my digestion.  A friend at the time recommended kombucha "perhaps the probiotics may balance the bacteria".

I wasn't sure what she was talking about at the time for I was completely lost and unconscious to life giving food.  So I tried my first bottle and to my surprise I started feeling better and as I drank a bottle daily I began to regain my stomach strength and digestion, and my general well being was improving greatly.

I needed to get some when I returned to Australia but where???  I couldn't find any! So I began making some: from a lucky small SCOBY (a symbiotic culture of friendly bacteria and yeast).  

First in small batches for myself and family, then experimenting in flavours and tastes, until finally I achieved a consistent brew that was palatable and full flavoured.

Believe it not, every batch is brewed from an offspring from the original SCOBY first purchased: in essence they're all related and carry the same culture or gene pool from the previous.  It's wonderful to think how far this blood line can go.....

Putting the Engineering career on hold and exploring life's journey into traditional medicine from 2011, last three and a half years has taken me through personal healing (both physical and spiritual), learning what true healing is all about and thus fast forward to 2012 and along with the already existing herbal tea range, my father and I began producing a line of kombucha for the public.

Kombucha: an increasingly popular alternative drink for many.  What exactly is Kombucha and why are its properties important to our overall wellbeing

Kombucha is a raw fermented tea beverage, high in digestive enzymes and probiotics. Its main property is for digestion providing the necessary but essential flora our guts require for health and wellbeing.  It also creates a gentle detox for the liver, kidneys and urinary tract, thus providing an overall health elixir both your body and mind can enjoy.

As we (as human beings) are made up of living cells, it is important to take in living cells: "living cells for a living body".  As kombucha is a raw live cultured food, it's packed full of living cells which when digested assimilate into the body very well and feeds our own living cells.

Inevitably this is what ultimate energy and longevity really is: to take in foods that feed and nourish our cells.

As a stallholder at our markets have you noticed any trends in the way that people shop (ie: as their awareness/education of alternative therapies and food grows, they therefore become more selective in what they choose to purchase whether it be organic, natural or fair trade)

People are waking up; they realise that there is a world beyond what were once culturally exposed to.  They demand organic, they want local, to shop direct from the farmer or producer or chef.

To be able to ask questions about the product and in turn create the opportunity for an informative purchase/or conscious purchase.  When you can see the farmer or creator, you are able to trust the product and as a result customers can trust the markets, and in turn the markets create a name for itself as having to be the market for producers and growers: it's a positive reputation based on supporting local and organic.

What has been one of the highlights since you started trading at our markets

The people!  Seeing the diversity at the markets and being up close to customers.

This has allowed Herbs of Life to answer questions and enquiries by customers as well as supporting them with great local food.

What 5 words would you use to encourage those who may still be hesitant in trying your products

Be consciously aware of food!

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On that note we thank Daniel for giving us a little bit of education on the not so mysterious world of Kombucha and how his own discovery is now his way of life.

You can catch his stall at Hornsby on Thursdays, Marrickville on Sundays and occasionally popping up at one of our others!

5 Questions with Bowen's

Bowen's Bacon & Egg rolls have developed quite a reputation around the Inner West. What's the secret (or would you have to silence us permanently before telling!)

The special ingredient is probably attention to detail. Yes we use very high quality ingredients, but that alone doesn't guarantee success.  It's the way the egg & bacon are cooked, the amount of bacon we put on each roll, even the way the bread roll is cut.

But most importantly, it's the people in the stall - that's the most critical part of almost any business; getting the right people.  If you don't have the right people you can't do any of these things well.

Why markets?

My wife started to have children and now we have 6. This meant she couldn't work anymore during the week which was the perfect opportunity to do what I had always wanted to do: set up a market stall.

Always there with a smile, always happy to chat with customers, the Bowen's mob are a part of what (we feel at least) makes Marrickville Markets such a mecca on Sundays. What is it about market life that sets it apart from shopfront retail

Well about the "Bowen mob" first - you can't train someone to be friendly like that. Giving someone a great roll and having a tiny chat can literally make their morning.

On the question of retail: I suppose the difference is that market allows people to connect with the old world.  Markets have existed for literally thousands of years.  It's a much less formal environment.

Rain, hail or shine you are there weekend in weekend out.  How is that for you

When it's pouring with the rain the die-hards still come out.  On days like that you make just enough to buy a coffee, but we're there for them regardless - every week without fail.

The perfect day for us is a brisk but sunny day in winter.

For anyone who has yet to make Bowen's Bacon & Egg Roll their Sunday Routine, what 5 words would you use to get them to get in there and give it a go

We have vegetarian customers - REALLY!

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Now want to see what all the fuss is about and why it is IMPERATIVE you join the throngs of die-hard fans who have been known to travel quite a distance simply to grab a bacon & egg roll?

HA! Tricked you (albeit a little late for Halloween).  Only way to find out is to try one of these babies!  Develop patience for that is what the die-hards do, such is their devotion!