Diversify or die is the mantra of the modern farmer. Three Western Australian Wheatbelt families transported into the new world of the wonder food, quinoa.
Megan grew up on her family’s farm at Narrogin in the Wheatbelt of south-western Western Australia and completed a PhD in animal science before deciding city and office life was not for her. After returning to the farm to work with her father, she met and married Damien, whose family has been raising sheep and crops at nearby Dumbleyung for four generations.
It was about this time that Megan and Damien heard that Ashley Wiese was also considering adding quinoa to the menu of crops on his farm 100 kilometres away at Narrogin. An accountant by profession, he had moved back to the farm that’s been in his family for four generations to pursue his passion for growing food sustainably. The son of vegetable market gardeners, Garren Knell was the Wieses’ agronomist and a passionate foodie, so he came on board as the third musketeer in the Three Farmers. From the outset they were committed to sustainable farming to ensure that their product could claim to be produced under optimal conditions, and sun-ripened for the highest nutritional benefit.