Kim Seagram knows her stuff. Anyone who has worked with Kim will tell you that she is a dynamo of knowledge and enthusiasm. Talking to Hilary Burden on ABC Northern Tasmania before Christmas, Kim explains what Fermentation Tasmania is aiming to achieve and why exactly it is so important that a centre of excellence is being built in the north of Tasmania. She also looks into some of the team who are reaching out internationally to create this centre for fermentation in Tasmania. Listen to the full interview here.
It's Christmas Eve 2015 and Dr Tom Lewis is on ABC Rural talking about Fermentation Tasmania and its plans for 2016. Listen to the recording here. Fermentation Tasmania story starts at 07:15 minutes.
Fermentation Tasmania, as a not-for-profit company, has appointed a highly skilled Board to lead this project to a successful future.
· Kim Seagram (Chair): Co-owner of Stillwater & Black Cow Restaurants, co-founder of Harvest Launceston
· Jan Davis (Company Secretary): Agribusiness and Government Relations Consultant.
· Michael Harvey (Treasurer): Principal MDH Accounting.
· Caroline Brown: Cider Maker; Senior Policy Analyst at DPIPWE.
· Peter Schutz: Chair, Food Innovation Australia Ltd.
· Dr Tom Lewis (Executive Director): Director, RDS Partners.
To advise the Board, a Technical Management Committee made up of industry professionals has also been formed.
· Chair: Dr Tom Lewis
· Product Development: Natalie Fryar (Consultant Winemaker)
· Skills & Training: Chris Bennett (The Whisky Academy)
· Research: Dr Anna Carew (UTAS Wine and Cider Science Researcher)
· Tourism: Rodney Dunn (The Agrarian Kitchen)
At last! An update from the home of Fermentation Tasmania.
Again, a big thank you for taking the time a few months ago to complete the short industry survey. We had 98 responses to this survey, which is fantastic. The thoughts, ideas, suggestions and overwhelming support we received for this concept have proved immensely useful as we have stepped through the process of further consultation and planning.
And we’ve been making progress . . .
To this end, we are refining our scoping study itinerary to gather information about fermentation operations and training facilities around the world and bring these ideas back to Tasmania to discuss widely amongst industry, research and government circles. This is just the first part of creating a dynamic and innovative business plan that we want completed in 2016.
In this way we will see what sort of Centre will best serve the interests of businesses in the Tasmanian fermentation sector and what a sustainable business model for this would look like. Assuming that there is indeed a model that we think will work well, we will then need to work on attracting the investment needed to set it up and get it running.
So, once the governance formalities are bedded down, we will start talking seriously to industry, government and other agencies to decide how best to raise the funds for the scoping study and business case. We will be casting a wide net, and will be appreciative of any support we can attract. We’ve been holding discussions with the Foundation for Rural and Regional Renewal (FRRR), who are Deductible Gift Recipient endorsed and may be able to act as a recipient on behalf of Fermentation Tasmania - therefore making any payments received tax deductible. As mentioned earlier, we already have attracted support through a couple of international fellowships. And a big thank you to those Tasmanian fermentation industry members who have already indicated that they will be willing to contribute. Every dollar we can raise from industry itself will count strongly towards attracting additional government support.
So, once again, thank you for your continued interest and support of this exciting concept. Please feel free to keep in touch and to send through any ideas to firstname.lastname@example.org.
Keeping you informed with what is bubbling under in the world of FermenTasmania. Also puns.