Fresh, seasonal wholefoods with flexibility

THE Ballarat Wholefoods Collective knows how to acclimatise.

Launched in 2013, the community not-for-profit originally ran out of founding member, Wendy Aston’s home. Before finding a more solid home at BGT’s Barkly Square last year, the group was based at a cricket club for a few years, too.

Mrs Aston said the indoor produce market, which gives members access to quality local, seasonal, organic, spray-free staples and non-perishable goods, has always been flexible.

“We’ve had to adapt to different changes every time, but we’ve got a good, solid committee of nine who bring different ideas with them all the time,” she said.

“You win some challenges and you lose some, but you’ve just got to keep doing what you believe in to help people. You adjust.”

To maintain community safety in the era of COVID-19, the collective’s team have the creative ingredients to mix things up again.

“We’re adjusting our space with different shelving to make it easier for shoppers. We’ve got three little rooms, having two people in at the one time.

“Everyone’s been after the rolled oats, so yesterday we did two big barrels and wheeled one barrel out,” Mrs Aston laughed.

“Eating good, healthy products without chemicals, to get our immunities right, is more important than any time.”

When shoppers walk through the door, they bring their own bags and containers. They write their unique member number on a piece of paper, before heading through the space, weighing and choosing products, and jotting them down.

All items purchased are noted digitally by volunteers, and payment is usually processed via direct deposit or cash, however the collective will most likely be cashless for the foreseeable future.

At such an unusual time, Mrs Aston said embracing the organisation is a great way to directly support local producers, make the most of food in season, reduce waste and cut out the middleman.

“We haven’t gone backwards with stock because we’ve dealt closely with farmers and built up relationships with them. They look after us because we look after them.

“We’ve run out of a few seasonal things, like the rolled oats, and so we’ll wait for the new season, but that’s how things used to be and how I think things will be in the future,” she said.

“We’ve still got plenty of your dried staples. Flour, lentils, chickpeas… Nuts, especially Almonds coming from Mildura. There’s an endless supply of honey, plenty of local olive oil and Inglenook milk. Lots of berries, and alternatives people might need to adjust a recipe. That’s part of eating in season.”

Basilio Sourdough delivers a special supply of bread just for the collective every week. Due to the drought in New South Wales, rice will soon be out.

Call Wendy Aston for more information, and the latest updates regarding opening hours and payment methods on 0419 898 286.

Volunteers from the Ballarat Wholefoods Collective’s almost 200-strong membership of shoppers keep it running.