There are so many ways to be inclusive when it comes to dining. Kurt Lovell runs Project Salubrious, a three-year-old cafe north of Brisbane. Following his own health issues, he eliminated dairy, gluten and grains from his own diet, and has reflected that style of cuisine at the cafe. What’s the response been? How does he deal with sceptics? And how hard is it to run an independent business which is more expensive than those around him?
https://www.projectsalubrious.com.au
Chapters
00:00 Introduction to Project Salubrious
03:02 The Journey of Project Salubrious
05:50 Emphasizing Local Produce
08:47 Personal Journey with Food and Paleo Diet
11:52 Creativity in Limitations
14:17 Running an Independent Hospitality Business
14:46 Reflections on Fine Dining Experience
14:57 Understanding the Value of Unique Cafes
15:45 Conclusion and Future Aspirations
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Dirty Linen is a food podcast hosted by Australian journalist Dani Valent. A respected restaurant critic and food industry reporter in her home town of Melbourne, Dani is a keen, compassionate observer of restaurants and the people who bring them into being. Whether it’s owners, waiters, dishwashers, chefs or members of ancillary trades from tech to pottery, Dani interviews with compassion, humour and courage. Dirty Linen goes deep, both in conversations with individuals and in investigating pressing issues.
Dirty Linen is an Australian food podcast produced by the Deep in the Weeds Podcast Network.
