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Speaker 1: Nardiger Alum and her husband Carlos Bagriy are back for

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Speaker 1: season two of Nadia's Farm. Nadia's farmers four hundred and

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Speaker 1: eightish hectare property in the Crown Range. They call it

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Speaker 1: a royal burned station. They moved from the city couple

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Speaker 1: of years aback with the view to supplying local restaurants,

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Speaker 1: showing life on the land as doable and sustainable and

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Speaker 1: quite possibly fun. Our first episode dropped last night. Nadia

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Speaker 1: Lilim Carlo's bagri with us good morning.

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Speaker 2: Yeah, morning, good morning.

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Speaker 1: Now, first of all, skilled that you don't count because

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Speaker 1: you come from farming stock, don't you. It's true generation

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Speaker 1: so Nardier, you skills that you have now on the

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Speaker 1: land that you didn't have at the start. How much

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Speaker 1: more do you know?

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Speaker 3: Well, I think what I've learned is that you've got

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Speaker 3: to be someone that's okay with not being in control

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Speaker 3: because things never ever go your way. That would probably

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Speaker 3: be one of the biggest skills you kind of need

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Speaker 3: to have if you're going to go into farming.

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Speaker 1: Are you a good farmer? Now?

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Speaker 3: Well, I'm little secret. I don't actually do the farming.

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Speaker 3: Carlos does the farming, and so does our general manager

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Speaker 3: and all of the farm workers. When we first started out,

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Speaker 3: I was collecting all the eggs. But that's I mean,

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Speaker 3: we had only one hundred chickens. Now we have well

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Speaker 3: almost eight thousand, so I can't collect all of them.

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Speaker 3: And I'm kind of over collecting eggs.

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Speaker 1: Now, are you really? Are you still enjoying it, thriving,

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Speaker 1: loving it, thinking it's the greatest thing you ever did.

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Speaker 3: Yes, yep. You know when you wake up and you

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Speaker 3: see the view that we've got, We're surrounded by mountains,

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Speaker 3: it is so so beautiful. Yes, I could never even

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Speaker 3: move back to the city now I'm converted.

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Speaker 1: But it is.

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Speaker 3: I mean, like maybe financially not the best investment, but

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Speaker 3: you get the most incredible lifestyle and your kids get

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Speaker 3: to grow up in paradise.

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Speaker 1: Now, from your point of view, Carloss is everything about scale,

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Speaker 1: because you seem to have done everything large. Do you

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Speaker 1: need to do large to do well?

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Speaker 2: Almost like a lot of it comes down to value chain,

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Speaker 2: like how do you add value to the product? And

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Speaker 2: I think that's it's a combination that you need to

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Speaker 2: do both adding value to the product but also at

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Speaker 2: some level of scale. Otherwise it's just a cottage industry.

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Speaker 3: And you know, to.

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Speaker 2: Employ staff, to have a holiday, to get off the farm,

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Speaker 2: you do need a certain volume.

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Speaker 1: Okay, talk to me about labor. How hard does it get?

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Speaker 1: Good people?

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Speaker 2: Queen's doown.

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Speaker 3: It's challenging because of the accommodation problems. Shocking.

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Speaker 2: That's said, Like, we've got an amazing team. So we

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Speaker 2: have bucked the trend a little bit.

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Speaker 3: I think, Yeah, we've been like here.

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Speaker 2: Yeah we have been. We've been lucky. So we've got

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Speaker 2: a great team. But yeah, it's been labors, labors hard.

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Speaker 1: And how many have you got We've got thirty staff? Wow?

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Speaker 1: And and are you are where you're at at the moment.

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Speaker 1: You're as big as you will be. It is what

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Speaker 1: it is or not almost. Yeah.

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Speaker 2: So the retail stores, you know, that's only it's a

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Speaker 2: tiny little store. It's only fifty square meters and an

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Speaker 2: aratown and.

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Speaker 3: That's that's our farm shop.

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Speaker 2: That's a farm shop. So that's that's what that is.

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Speaker 2: Are the butcheries fully stopped.

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Speaker 3: We have our own micro abatoire, so it's not just

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Speaker 3: a farm, it's kind of several businesses.

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Speaker 1: Do you need an abatoire?

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Speaker 2: You don't need an abatar but if you want, if

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Speaker 2: you want like the very best meat, you kind of

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Speaker 2: want like that when it all started.

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Speaker 3: Because well it started because you probably.

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Speaker 2: Hit homekill, right, you've tried meat straight off the farm,

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Speaker 2: and why does it taste better? Like? Why is it sweeter?

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Speaker 3: If you're going to eat them, you owe it to

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Speaker 3: them to have the best life possible and the best

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Speaker 3: in possible. That was kind of how we saw it.

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Speaker 1: Have somebody for that. But well, our labs don't leave.

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Speaker 3: Our lambs don't leave, don't leave the farm, you know.

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Speaker 3: So I'm there on D Day. They're still eating grass.

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Speaker 3: We give them some mineral salt like blocks to and then.

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Speaker 1: And then it's just shocked.

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Speaker 3: There's no there's no trucks or anything, so there's nores

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Speaker 3: to them, and yeah, and it makes the meat taste

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Speaker 3: a lot better. We actually won the New Zealand Food

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Speaker 3: Producers Awards last year for our how.

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Speaker 1: Much of you had to overcome with the high Nazis

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Speaker 1: in town, with all her money from television fame and

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Speaker 1: how much of there was was there.

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Speaker 3: That not that I felt I didn't really feel any.

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Speaker 3: I mean when we first so when we moved down,

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Speaker 3: which was almost five years ago, there are a lot

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Speaker 3: of rumors going around that oh you know, oh yeah,

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Speaker 3: they've moved down here from Auckland, and you know they're

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Speaker 3: not real farmers, they're pretend farmers. Her husband's got a

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Speaker 3: couple of paddocks. We heard a lot of those roomors

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Speaker 3: going around. Our neighbors would say, oh, we were out

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Speaker 3: at dinner the other night and this is what we

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Speaker 3: heard the table next to us talking about. But I

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Speaker 3: think now people get at that. Actually it is a

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Speaker 3: proper working farm. You know, it's twelve hundred acres. We

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Speaker 3: do yeah, we produced enough food. We've worked it out

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Speaker 3: roughly for over twenty thousand people.

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Speaker 1: You know, it's the number. So so hold on. So

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Speaker 1: the four eighty five hectares, so that's twelve hundred acre.

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Speaker 1: So you're using the whole farm in other words, So

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Speaker 1: I'm just confusing acres and he so. So it's a

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Speaker 1: big far four hundred and eighty five pictares, which is

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Speaker 1: what I work in. That's a big farm. That's a

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Speaker 1: lot to do. Yeah, did you specialize in anything per

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Speaker 1: se coming into this from the background.

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Speaker 2: Well, I'm a market by trade, so my back you

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Speaker 2: grew up everyone's a market.

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Speaker 1: So certainly it was.

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Speaker 2: It was all new. I mean like grown up on

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Speaker 2: a farm, but I'd never managed to farm, and therein

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Speaker 2: lies a big difference. There's one thing being a farm kid.

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Speaker 2: It's another thing actually when those decisions that you make

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Speaker 2: rest on your neck. And I think that's and.

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Speaker 3: We've diversified so much. I mean, Carlos grew up on

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Speaker 3: a sheep farm, but I mean we do. We do

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Speaker 3: like eight hundred tons of grain and seas where you know,

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Speaker 3: several thousand lambs. We've got an organic market garden, We've

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Speaker 3: got eight thousand laying hens for pasture raised free and

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Speaker 3: a farm shop.

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Speaker 1: Yeah, question, why doesn't everybody? If it works, would you

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Speaker 1: argue your model works. It's a successful model.

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Speaker 2: It works because of where we are and Eric to

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Speaker 2: be able to sell direct.

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Speaker 3: We've got so many restaurants around us, so we can

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Speaker 3: go direct. If you're in the middle of nowhere, it

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Speaker 3: would not work.

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Speaker 1: Okay, Now, how much of this is about passion because

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Speaker 1: I'm weak on this. What I want to know is

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Speaker 1: about passion versus the bottom line. Do you do it

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Speaker 1: for the bottom line thing and whatever that may be,

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Speaker 1: or do you do it just it doesn't really matter

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Speaker 1: whether it works or not.

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Speaker 2: Look, i'd argue it's a bit of both. You know,

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Speaker 2: the passion quickly drives out.

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Speaker 1: If there's no money.

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Speaker 2: It has to financially be viable. And like you know,

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Speaker 2: when we stay this project, we said we want to

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Speaker 2: be sustainable. But what is sustainability. That's one of three

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Speaker 2: things in my mind, of course, is the ecological aspects

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Speaker 2: to be sustainable. You want to be green, but also

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Speaker 2: you want to be a good boss, so you want

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Speaker 2: to be sustainable with your staff. And the third one

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Speaker 2: is you know, it has to financially, it has to

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Speaker 2: stack up. Otherwise you're not financially sustainable. What's the point.

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Speaker 1: No, that's true. So you're into weddings and corporate events

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Speaker 1: as well.

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Speaker 3: Now, yes, well yeah, I mean we kind of figured

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Speaker 3: we needed some things that weren't food related as well.

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Speaker 2: It turns out this bit of grass margin and that.

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Speaker 3: Have you got our wedding anniversary coming up?

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Speaker 1: Mike, Well, you have got actually tell you what I'll

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Speaker 1: tell you. What I've got coming up is my sixtieth birthday.

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Speaker 3: Amazing, Well, we've got the place of the venue for you.

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Speaker 1: Yeah, yeah, fair enough. I was thinking about that over

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Speaker 1: the weekend. Having said all of that. It's it's it's

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Speaker 1: it's the Clarkson's farm thing, isn't it? I suppose is

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Speaker 1: what it is? Just there it is, Try it and

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Speaker 1: give it a will. How much of the show is

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Speaker 1: not real versus real? How much of reality television is

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Speaker 1: not actually reality?

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Speaker 3: No, one of it's real.

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Speaker 1: This show completely real.

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Speaker 3: I can guarantee that absolutely. This show like I've done

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Speaker 3: quite a bit of TV now, and this show is

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Speaker 3: like unlike any other show I've ever done. Literally, this

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Speaker 3: is how the process works. A camera guy, one camera guy,

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Speaker 3: Scottie Lee, and one director who's generally MATCHIESM turns up, Yeah,

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Speaker 3: you know, isn't a great guy, and Lee loves his

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Speaker 3: farming too, and they turn up about I don't know.

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Speaker 3: Eight thirty in the morning, we have a coffee around

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Speaker 3: the what's the table of city, We rechat. We chat

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Speaker 3: for about an hour around the dining table about what's

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Speaker 3: happening on the farm today, because you never know what's

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Speaker 3: going to happen. And then we'll go out and we'll

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Speaker 3: just film it. There is no scripting, like, no makeup,

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Speaker 3: no no team. We just go out there and film it.

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Speaker 3: There's that's it's as natural and organic and unplanned as

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Speaker 3: it gets.

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Speaker 2: Look, I would say it's a credit to the edit. Sweet.

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Speaker 1: That's my next question.

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Speaker 2: Makes actual credit to the Warner Brothers edit Sweet, because

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Speaker 2: to be able to go on that back and somehow

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Speaker 2: piece all these puzzles together, because it is a puzzle.

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Speaker 2: We've been filming for eighteen months, and so you end

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Speaker 2: up with stuff that we can't remember filming. I don't

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Speaker 2: even remember that storyline, and then all of a sudden.

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Speaker 1: It's interesting something. But you going to work out. So

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Speaker 1: when you're handing out your salt lick to the sheep

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Speaker 1: that's going to die, that makes good television because you

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Speaker 1: know you can run some music behind it. Sheep's going

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Speaker 1: to die in the moment you don't know your face.

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Speaker 1: It's the sad so versus I don't know watching some

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Speaker 1: bees land on a flower and it will eventually be honey,

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Speaker 1: that's not good tv, is it?

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Speaker 2: Oh?

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Speaker 3: I think both av Yeah, well, if it's real and

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Speaker 3: it's interesting, and yeah, I think see. The thing is

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Speaker 3: you just don't want to shy away from from what's real,

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Speaker 3: because I mean, in my mind, I kind of feel

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Speaker 3: like a lot of the problems we've run into now

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Speaker 3: with how food gets to your plate, and a lot

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Speaker 3: of a lot of it has become taboo and people

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Speaker 3: don't want to talk about it or know about it

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Speaker 3: because we haven't A lot of it hasn't been you know, forefronted.

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Speaker 3: It hasn't been in front of your face. So it's

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Speaker 3: kind of important that it is. The more you hide,

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Speaker 3: the worse that that knowledge gap becomes. And that's what's

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Speaker 3: happening between cityfolk and rural folk. There's this huge knowledge

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Speaker 3: gap of how food actually gets to your plate, and

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Speaker 3: people are scared to know. Well, they don't want to know,

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Speaker 3: and they're turning a blind eye. But that does a

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Speaker 3: lot of damage. And then we're getting farmers going, well, gosh,

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Speaker 3: you know, you don't know anything about farming, and therefore

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Speaker 3: I'm going to be too scared to tell you what

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Speaker 3: actually goes on. And then and then the city folk

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Speaker 3: get all up in arms about stuff when they find

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Speaker 3: out what actually happens.

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Speaker 1: And yeah, it's interesting. Do you grow microgreens?

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Speaker 3: Not microgreens? We grow salad greens like baby something.

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Speaker 1: Do you grow ridiculo? No, you're going to get I'm

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Speaker 1: getting into ridiciation. It's goods and in dive yeah, and microgreens.

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Speaker 1: That's what I'm into.

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Speaker 3: Where I wanted to grow, but you know there's no

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Speaker 3: market for it.

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Speaker 1: No, no, no, I'm a marketer. I don't know. I'm

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Speaker 1: a marketer. I'm going to I'm going to get the

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Speaker 1: word out.

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Speaker 3: We slap your face on BA.

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Speaker 1: What about a mustard? Do you do a mustard?

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Speaker 3: We do them in like our when we do our

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Speaker 3: cover cropping in the market garden. Yeah.

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Speaker 1: So I'm going to get into mustard as well, because

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Speaker 1: I think mustard special handmade mustards. Micro greens ridicua. Oh,

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Speaker 1: the greens are fantastic. Absolutely, But anyway, the reason for

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Speaker 1: is I've got myself a winter garden. No it's not,

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Speaker 1: it's and talking to you, it sounds pathetic because you've

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Speaker 1: got four hundred and eighty hectares and I've got a

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Speaker 1: glasshouse essentially that I'm growing stuff. But you're right about

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Speaker 1: the country thing and where the food is growing, where

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Speaker 1: it goes to the you know, I'm increasingly of the

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Speaker 1: view that if you can eat locally and you know,

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Speaker 1: okay like super locally, then then this is this is

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Speaker 1: a nice supercome a locov wore is that what it's

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Speaker 1: called a locovore, Loci loco wo. So you get your

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Speaker 1: your meat down the road, the olives over the fence.

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Speaker 3: You give the way to do it.

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Speaker 1: Yeah.

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Speaker 3: Yeah, you see all these crazy fancy diets you know

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Speaker 3: who listen so many of them, But eat like a locovore,

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Speaker 3: Eat as local as you can. It will be as

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Speaker 3: fresh and seasonal. You're supporting your community.

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Speaker 1: Tax all the boxes and fantastic. Will there be a

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Speaker 1: season three or we don't know. I mean, it's such

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Speaker 1: a good show.

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Speaker 3: So there is actually another show another whether it's part two.

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Speaker 1: Of season two or.

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Speaker 3: Season three, I don't know what they call it, but

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Speaker 3: it's coming. That will be in October.

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Speaker 1: Fantastic. Well, lovely to see you guys, and good luck

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Speaker 1: with the beer and the whole thing in the TV

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Speaker 1: show and we'll catch up next time.

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Speaker 3: Yeah, cheers, Mike, come down.

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Speaker 1: And Nutty Limb Carlos Begory and the show Nutty is fun.

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Speaker 1: It's back on. Well, it's everywhere TV three. It streaming

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Speaker 1: out works these days.

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Speaker 2: For more from the Mic Asking Breakfast, listen live to

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Speaker 2: news talks.

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Speaker 1: It'd be from six am weekdays, or follow the podcast

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Speaker 1: on iHeartRadio.