Chasing Ghosts make an art of catharsis
Together they discuss their latest album, and play live in the studio.
Plus, with NAIDOC Week just around the corner, Garuwa co-founder Kieran Satour kicks off a special series to celebrate this year's theme "The Next Generation: Strength, Vision & Legacy".
And for Word Up, Stuart Joel Nuggest shares the Jingili name for a place north-west of his hometown of Elliot, NT.
This episode contains reference to suicide. If this discussion raises any problems for you, support is available by calling 13 YARN on 13 92 76, or Lifeline on 13 11 14.
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SBS Australia
7 hours ago
- SBS Australia
What is the experience of foraging really like?
A Girl's Guide to Hunting, Fishing and Wild Cooking I'm deep in a state pine forest, the scent of damp earth curling into my lungs. It's almost completely silent, except for the trees shifting in the breeze. I'm alone, wearing a yellow raincoat not just for cheer, but visibility. And then, I see it. Nestled amongst the fallen pine needles, a delicate orange cap curving up at the edges with visible concentric rings and a bruised green edge. I gently slice it with my foraging knife and orange milk seeps out. Saffron milk cap – I've found my first edible mushroom. Foraging, especially as a chef, feels like plugging back into something primal and profound – an ancient method of connecting with the food that we eat. But first, what even is foraging? Foraging, by definition, refers to the practice of searching for and gathering food from the wild. A skill that dates back to ancient times, foraging for food in the wild is gaining renewed popularity across Australia. Though it is no longer a survival skill necessary in our modern, plugged in world, it's a growing movement that appeals to urban and rural communities alike. The growing popularity of urban foraging Diego Bonetto, a respected Australian forager and educator, explains that foraging is rising in popularity amongst diverse groups who attend his workshops. Young families, gardeners, and bush regenerators, environmentalists, alternative medicinal practitioners and elder migrants flock to Bonetto's workshops, all of whom are seeking to engage with nature in a more meaningful way through foraging. Forager Diego Bonetto with a bounty of mushrooms. Credit: Sireshan Kander 'Foraging for wild food and medicine is a gateway into a deeper connection with our ecologies,' Diego explains, and those who 'want a more connected life, want the knowledge as they can see the potential for a participative approach to nature, in all of its abundance.' Foraging offers something rare in this modern day and age: connection with nature, the thrill of discovery and the satisfaction of harvesting your own food. To be a true forager requires time, study and respect, but the pay-offs are well worth the investment. Though foraging may seem simple, it requires a complex understanding of the environment, the plants and fungi that thrive there. More than just a set of skills learned from a book or video, foraging is a mindset that begins with understanding the seasons, respecting the cycle of nature and knowing what to take, how much and when. Though there are plenty of online and book resources helping people understand the meaning of what it is to forage, it's essential that novice foragers learn from seasoned guides directly in the field, as misidentifying plants or mushrooms can have dangerous consequences. It is advisable to be guided by experts especially for first-time foragers. Many plants change the shape of their leaves over time, making identification challenging. Many fungi (whether edible or poisonous) closely resemble one each other, with very subtle differences in their identifying features. 'It's not enough to do a quick google search and assume that's enough to forage safely,' Bonetto advises, 'It is incredibly important for novice foragers to walk with an expert forager as a first step in order to lock in key identifying features of both edible mushrooms and their poisonous lookalikes. It's easy to make a mistake as some mushrooms are very hard to tell apart.' A good foraging teacher will help you identify and memorise key identifying features for what foods to pick, including specific shape, size, smell and colour to help teach you the confidence to practice foraging on your own. The forgotten art of foraging My own journey as a forager first started in the inner west where we learned to search for lilly pillies and pink peppercorns which led to a seaside foraging class to pick warrigal greens, followed by multiple mushroom foraging classes. Each new experience deepened my appreciation for the abundance of wild food around us and the ancient practice of connecting directly with the food we consume. Australia is packed with native herbs and spices - and they may be more accessible than you think. Source: Instagram / Gayle and Mike Quarmby/Instagram It took months of planning to secure a spot at Diego's coveted beginner mushroom workshop in Oberon. We arrived in the forest, baskets-in-arms, where Diego stood beside a long table lined with freshly picked mushroom specimens – both edible and toxic. He carefully walked us through the key identifying features – the cap, gills, stipe (or stem), the veil, subtle colour changes and even the scents that can present themselves in mushrooms. Armed with this knowledge, we headed into the forest to put our knowledge to the test. On our return, Diego meticulously sorted through our mushroom finds, inspecting each specimen to ensure that nothing poisonous had slipped into our baskets. It's easy to see the appeal of mushroom foraging in particular as a growing number of people look to learn how they can 'shop' in the supermarket of their backyard. At Sydney's Carriageworks market, prized foraged mushrooms such as slippery jacks and saffron milk caps can fetch up to $80 per kilo – that's up to seven times more expensive than your average supermarket button mushroom. After a few weeks of carefully reviewing my workshop notes, I finally felt confident enough to try foraging enough alone. I selected an unmarked patch of state pine forest in Oberon to explore. No guide, no group, just me, my knife and the trees. Each foraged mushroom I found felt like I was uncovering hidden treasure and I filled my small basket with mixed funghi. On my return home, I made a simple wild mushroom mac and cheese. Every bite was a reminder that the patience, learning and respect for the process had all been worth it. And how much I couldn't wait to dive straight back into the forest next season. Want to try foraging for yourself? Here are five tips to get started: Learn from the experts: Before venturing out on your own, take a class or join a guided foraging tour to understand the basics of plant and mushroom identification. Start simple: Focus on easily identifiable species to build confidence before expanding your knowledge. Know your terrain: Research local foraging locations and seasonal climate conditions to ensure peak foraging conditions. Harvest with care: Pick only what you need, ensuring you take from abundance and select specimens at their peak condition. Respect the forest, leaving it undisturbed and un-littered as you leave. Test your tolerance: Wild foods can be challenging to digest for some people. Taste small quantities to assess your tolerance before eating larger amounts.
Daily Telegraph
8 hours ago
- Daily Telegraph
AFL Round 21 Review
Don't miss out on the headlines from AFL. Followed categories will be added to My News. The AFL Today Show is here for all your Round 21 needs, wrapping up every single game with stats, banter and insights as Adelaide move to the top of the ladder with a huge win over Hawthorn and Jezza moves closer to the ton, with Geelong feeding him the ball at all opportunities! The show panel also go through all the biggest questions after Round 21, with finals, records and debates all covered! Can Adelaide win the Premiership in 2025? Is Brodie Grundy in career best form? Will Hawthorn miss the finals from here? Which young tall forward is the best right now? Would you rather the Daicos or Ashcroft brothers? Did Collingwood peak too early in the season? Can Fremantle continue to win close games? The panel chat about the biggest AFL news, amazing moments, huge match-ups, plus highlighting the biggest & best moments, led by young star forward Logan Morris & if Port Adelaide have a wasted season after another incredible round of footy! Finals is discussed with the Bulldogs strong percentage are the Hawks and Giants the biggest chances to miss the eight and what is a pass mark for sides from here? Get around the AFL Today Show with panelists Liam McAllion, Marcus Bazzano & Leo Mullaly as they talk out all things footy for the 2025 AFL season! Errol Gulden of the Swans celebrates with Brodie Grundy at the SCG. Picture: Matt King/AFL Photos/for Getty Images FOLLOW AFL TODAY SHOW CONTENT The AFL Today Show is your ultimate footy companion, covering every single team equally and in depth! We break down each game and round of the 2025 season with three shows a week, expert tips, social posts galore, in-depth analysis, debates, interviews with players and top journalists, as well as plenty of banter—chatting about all the things that make AFL great! Two shows every week, including a round preview show and a round wrap on every game! YouTube: Instagram: TikTok: Facebook: X: Originally published as WATCH AFL Round 21 Review: Flag Crows & Grundy Record - AFL Today Show
ABC News
8 hours ago
- ABC News
Jon Spencer returns to Australia, bringing all incarnations
On the Tower this week, we celebrate the announcement of the grimy, blues-ridden tornado, Jon Spencer, returning to Australia. Henry spins multiple Jon Spencer projects, including The Blues Explosion and Boss Hog, by way of preparation. Henry also relives the famous Blues Explosion live performance on Recovery with Dylan Lewis. Also, inspired by a new single from Geelong songwriter Daisy Kilbourne, 'Northern Wind,' we spin songs that are inspired by the highest point on the compass. Plus, new tunes from Americana Titans Lera Lynn, Paul Cauthen and Tyler Childers.
