THE Ballarat Wholefoods Collective knows how to acclimatise.<\/p>\n
Launched in 2013, the community not-for-profit originally ran out of founding member, Wendy Aston\u2019s home. Before finding a more solid home at BGT\u2019s Barkly Square last year, the group was based at a cricket club for a few years, too.<\/p>\n
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.<\/p>\n
\u201cWe\u2019ve had to adapt to different changes every time, but we\u2019ve got a good, solid committee of nine who bring different ideas with them all the time,\u201d she said.<\/p>\n
\u201cYou win some challenges and you lose some, but you\u2019ve just got to keep doing what you believe in to help people. You adjust.\u201d<\/p>\n
To maintain community safety in the era of COVID-19, the collective\u2019s team have the creative ingredients to mix things up again.<\/p>\n
\u201cWe\u2019re adjusting our space with different shelving to make it easier for shoppers. We\u2019ve got three little rooms, having two people in at the one time.<\/p>\n
\u201cEveryone\u2019s been after the rolled oats, so yesterday we did two big barrels and wheeled one barrel out,\u201d Mrs Aston laughed.<\/p>\n
\u201cEating good, healthy products without chemicals, to get our immunities right, is more important than any time.\u201d<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
\u201cWe haven\u2019t gone backwards with stock because we\u2019ve dealt closely with farmers and built up relationships with them. They look after us because we look after them.<\/p>\n
\u201cWe\u2019ve run out of a few seasonal things, like the rolled oats, and so we\u2019ll wait for the new season, but that\u2019s how things used to be and how I think things will be in the future,\u201d she said.<\/p>\n
\u201cWe\u2019ve still got plenty of your dried staples. Flour, lentils, chickpeas… Nuts, especially Almonds coming from Mildura. There\u2019s 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\u2019s part of eating in season.\u201d<\/p>\n
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.<\/p>\n