ABSTRACT
In front of the Cornersmith Café in Marrickville, Sydney, there is a long queue of mostly black-clad young people waiting patiently for a table. Others have put their names down on a waiting list and promise to return later. The café is small, the food as good as many other inner-Sydney cafes, but its attraction lies mostly in its “green” credentials. Their website proudly announces, “We believe in sustainable and ethical food production and business practices. We have a seasonal menu and use locally-sourced produce from small-scale growers and makers, ethically produced meats, and a whole lot of our housemade pickles” (Cornersmith 2010). For between $140 and $150, you can learn to preserve, with or without sugar, make gluten-free products, or bake pastries.
