For me, the best part of this recent Sydney lockdown has been connecting with trailblazer and local community hero, Rosanna Barbero.
I have been volunteering with the inspirational Addison Road Community Organisation during this time and have been so moved by the tireless efforts and compassionate work that the team offers, day-in-day-out. It is an absolute privilege to be a part of this grassroots community that makes such an effort to truly understand the specific needs of each of this city’s multicultural communities. - KYLIE KWONG
Rosanna Barbero describes herself as a realistic optimist. The chief executive of Sydney’s Addison Road Community Organisation has been working in community development for nearly 30 years, and believes each of us has a vital part to play in building a just world to live in.
“I’m 56 and I still believe in change and the power of humanity. If I didn’t, I wouldn’t do what I do,” she says. “I witness that power on a daily basis. There are always wins and gains that give you energy.”
Barbero, who grew up in south-western Sydney, became engaged with the world of activism through an early passion for animal rights. Her first act of devotion, when she was just seven years old, was to become a vegetarian.
Diese Geschichte stammt aus der November 2021-Ausgabe von Gourmet Traveller.
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Diese Geschichte stammt aus der November 2021-Ausgabe von Gourmet Traveller.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
Bereits Abonnent? Anmelden
From personal experience
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HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
