Dunghutti man Josh Smith speaks with Aunty Caroline and Uncle Bob about reviving a language that was nearly lost through the brutality of colonisation and the importance in teaching it to young ones as a way for them to connect to their land, their culture and their people.
The history of freediving is simultaneously tragic and poetic; as a practice, put quite simply, it’s nothing short of unbelievable. Here, Anna Snoekstra takes us back in time and far underwater to understand the breadth of this otherworldly activity—from the beauty of passing down ancient traditions in Japan to the struggles of Western Australia's Indigenous divers.
Isabella Lloyd speaks with Yering Station’s chief winemaker about the climate, location, culture, soil, people and tradition that give their Australian wine its texture and taste.
As her much-awaited debut cookbook hits the stands, we share one of Julia Busuttil Nishimura’s recipes that draws on her time making pasta on the Italian coast.
Lindsay gives you twelve transporting films from this year’s Melbourne International Film Festival (MIFF) program and a step inside the places they’ll take you.
Amidst the dry red desert in the centre of Australia, Beth Wilkinson meets a group of Arrernte, Luritja and Walpiri artists who are healing, connecting and sharing stories, one brightly-embroidered soft sculpture at a time.
This NAIDOC week, Bridget Caldwell introduces us to a few words in Boon Wurrung and Woi Wurrung—two of the traditional languages spoken within the Kulin nation, the land on which Lindsay is founded.
Eugenia Flynn explains how her culture played out in the kitchen, pantry and on the plate when she was growing up. From Bluchung (a potent condiment consisting of chilli, shrimp paste and aromatics) to Numus (white fish pickled in lemon juice), her stories speak of how food so intimately connects us to our culture, past and home.
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