Escaping Supermarket Sameness Through Local and Organic Food

While most shopping centres are filled with cloned chain stores, it’s easy to forget that independent grocery shops are out there doing things differently—helping us live more sustainably, eat more mindfully and feel more connected.

In this episode, we sit down with Brent Fairns, owner of Organic Feast in Maitland NSW. More than just a shop, Organic Feast is a vibrant local place that shows what’s possible when community and sustainability come together.

From certified organic produce to in-house cafe meals, this is a business made with intention. It’s a colourful antidote to the fast, bland world of modern retail.

Overview of the Conversation

Brent started his business 28 years ago, driven by instinct, determination, and a commitment to people’s health—taking time to grow it into more than just a shop
Community support has been central to building this organic business. Brent says, ‘The community and our customers have given me the opportunity to create this.’ People crave connection – to each other, to place – and that trust keeps them coming back.
How becoming a certified organic store is essential to delivering truly authentic paddock-to-plate products

Why strong relationships with suppliers are vital. Ecological sustainability must go hand in hand with economic sustainability, and supporting farmers fairly is a delicate but essential balance

“I’m mindful of that and that’s always a tricky balance between paying what they need to receive to be a viable enterprise yet still have it affordable for people.”

Organic Feast champions local, organic, and high-quality food. From in-store, stone-milled biodynamic sourdough to seasonal fruit, Hunter Valley olive oil, Comboyne kiwi fruit, and reducing food waste. Every detail matters, even remineralised water.

Visuals from our conversation (via instagram)…

See Organic Feast’s fresh bread making in action here…
The wheat stone mill in action here…
What to do with kilos of kiwi fruit? As we recorded our conversation, the cafe chef was baking up this delicious kiwi fruit tart…
Ray and Judi Unger’s biodynamic Farm in Tomingley NSW…

“We’ve kind of got it all wrong where we say that organic food is expensive. But what’s really actually happened is the industrialisation of food has meant that it’s become really cheap, which makes things produced properly look relatively expensive.”

Brent’s one simple tip for supporting your independent, family-run local business is:-

✓ Support your local and give them an opportunity to reflect local

This episode of The ReNewy Living Podcast was recorded on Wonnarua country. I wish to acknowledge the traditional owners of the land and waters in the Newcastle and Lake Macquarie region of New South Wales.

I hope you’re feeling more confident about doing better for our people and planet by taking a start where you live approach to living sustainably. If this episode has spurred you into action, please feel free to share the episode with your friends. It would mean the world to me!

Listen into the stories and voices of this story here at Spotify podcasts and here at Apple Podcasts… And you can also sign up to my regular emails here… I look forward to sharing more stories with you next time.

Escaping Supermarket Sameness through Local & Organic Food (S4 Ep27)

Links from the Podcast Episode (S4 Ep27)

Organic Feast wholefoods market, cafe and wellness centre
Patrice Newell olive oil and garlic from her Upper Hunter Valley farm in Gundy NSW
Slow Food Hunter Valley – good, clean and fair food for all, including the Earth Markets
Momo Wholefoods vegetarian dining in the heart of Newcastle NSW
Masaru Emoto – Japanese photographer of water crystals
Barry Goldstein’s Heart Codes Music on Spotify