Today, we sit with Greg Hampton, head chef of Charcoal Lane, and Troy Krillin, program manager for social enterprises for Mission Australia.

Although they are the oldest, ongoing living culture in the world, indigenous Australians have almost become foreigners in their own lands. Missions where natives were forced to be housed and “Christianized”, the Stolen Generation where approximately 1 in 3 children were forcibly removed from their families, late 20th century laws restricting land ownership, maternity leave, pensions, inheritance, and more all contributed to an aboriginal unemployment rate that is 3 times that of the average non-indigenous person.

To help combat this statistic, Mission Australia created Charcoal Lane as an opportunity to train Aboriginal youths in the service industry. They create a safe, healthy environment where their trainees can learn about their culture, honor their traditions, and learn valuable skills that they can take into the workforce.

Charcoal Lane also incorporates native Australian produce and animals into their food and press to educate people on the benefits of cultivating these products for food sustainability in Australia. Today we discuss recent history, current events, personal stories, and exotic cuisines to understand more about the native culture and cuisine of Australia.

Stay with us as we learn how the past and the future of Melbourne is shaped by Aboriginals.

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