Newsletter 2017 Issue 3

Hello from Sustainable Living Tasmania
  Event calendar:
  Opportunities to volunteer:

Living Local Feast
Plate of local Tassie food.

Join us for the 7th Annual Living Local Feast – a celebration of Tasmanian Food. The Feast is an opportunity to experience the wonders of our island state through a gourmet multi-course meal made entirely from Tasmanian ingredients. We are super excited to have chef, Cameron Perry and the Hamlet team, on board to help create an amazing spread for you! The feast will be followed by a fundraising auction to support the work of Sustainable Living Tasmania and the Tassievore Eat Local Challenge. So, please gather your friends and join us for this magical evening celebration of all that is wonderful about Tasmania! Tickets are $60 (or $50 for Sustainable Living Tasmania members). As of 5pm Tuesday 28/3 - only 5 tickets left!!
Position vacant!
Crowds at SLT event.

We are now looking to recruit a person to the position of Events Manager. This is an exciting opportunity for someone (you?) to develop, implement and improve Sustainable Living Tasmania’s events, including the Sustainable Living Festival, Sustainable House Day, and Living Local Feast!
Get free expert advice
Workshop advertisement.

Our sustainability experts will be on hand at this workshop to help you work out which option is best for your unique circumstances. Just in time to take advantage of the State Government's new interest-free loan program! 12th April, 6pm – 7:30pm, at Sustainable Living Tasmania, 1/71 Murray St, Hobart.
Are you unwittingly investing in fossil fuels?
Happy SLT member (Mary) after switching her home loan to Bank Australia.

Unlike some other banks, Bank Australia will not finance fossil fuel projects. That's why we've partnered with them and are asking people to switch their mortgage. Hear from SLT supporter Mary, about why she switched and how.
Apples in Spag Bol? A story from Local Food Correspondent, Eve
Plate of spaghetti bolognese.

“Mummy, why are you standing on the chair taking photos of food?” my five year old asked. “Because I’m writing about spaghetti bolognaise”. “That won’t be very interesting. Everyone knows about spaghetti bolognaise”, she told me. “But this bolognaise will be made only from food we have produced ourselves”. “Our tomatoes are much better than horrible shop tomatoes”, she replied. It is March, a great time to be doing this, with an abundance of end-of-summer veggies in the garden. My husband Andrew hunts and fishes, so we often have some form of protein in the freezer – in this case venison mince from a deer shot on a friend's farm in Oatlands.