WHEN he was just 19, David Flinter already had his sights set on developing a sustainable lifestyle.
So he bought 242 hectares of land at Wingham on the Comboyne Plateau on the Mid North Coast of NSW.
After many years of hard work, David and his family now own and operate Hand 'n' Hoe Macadamias on the site.
"When I began, I was living in a tent and clearing the areas needed for the macadamia trees," he said.
"Using some basic tools, I built first one house, and then the house we live in now, using timber from the farm.
"Permaculture and sustainable organic farming has always been my passion so I have worked hard to integrate my home, garden and trees to create a lifestyle which does not impact on the environment.
"We started Hand 'n' Hoe in 1997, and now have around 16 hectares of macadamia trees.
"After trialing a number of different trees, macadamias were the most suited to thrive in the local ecosystem and become a commercially viable option."
Hand 'n' Hoe Macadamias produce six different varieties, but focus mainly on two.
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True to David's vision, the trees are grown to permaculture principles, in amphitheaters throughout different paddocks among the natural vegetation.
Following organic principles, herbicides and pesticides have never been used on the farm, leaving pest control to the snakes, owls and the rest of the local wildlife.
"The place is rife in native and European bees, fireflies and other wildlife," David said.
"As we have never used herbicides and pesticides on the property, there has been no impact on the soil, rivers, trees and local vegetation.
"All produce on the farm is certified organic."
Those products include a number of different variations of macadamia kernels, spreads and oils, all organic.
The remoteness of the farm and the minimal infrastructure around it means gaining access can be an adventure in itself.
While harvest, de-husking and making the spreads are all done on farm, the limited access means that pressing the oil is done off-site by an experienced local macadamia oil presser.
Building community awareness
SINCE his early days, David Flinter's vision was to create a commercially viable enterprise while having a minimal effect on the environment.
Over the years, this vision became clearer and the community became a large part of his work.
"I am passionate about building people's awareness about clean food and where it comes from," David said.
"I work with people from the local community on the farm and they support us and our sustainable farming practices."
Harvest a team effort
TO coincide with Hand 'n' Hoe's sustainable practices, everything on the farm is harvested by hand.
However, the Flinters do not do it alone.
"Many locals and visitors from around the country and overseas help in this process," David Flinter said.
"It's a time of sharing and learning, exchanging ideas and meeting like-minded people.
"As well as the harvest, all the de-husking is done on farm, usually within 24 - 48 hours after harvest."
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