Farmer Profile

Gordon Carmichael

Gordon Carmichael

 Castlemaine VIC, Australia
 Victoria
Riverina, North East Vic, North West Vic
 Kitchen manager, Handyman, Volunteer at local Permaculture Farm
 IT manager Landscaper
 10-15 Years

Farming Preferences:

1 = no skill level, 4 = most skill level

  • Market garden 4
  • Specialty Crops 4
  • Sheep 3
  • Beef 3
  • Other livestock 3
  • Chickens 3
  • Goats 3
  • Viticulture 2
  • Dairy 1
  • Broad Acre Cropping 1
  • Other Farming Preferences: None

Farming Skills:

1 = no skill level, 4 = most skill level

  • Livestock Mustering 3
  • Sales 3
  • Planning 3
  • Fencing 3
  • Machinery Operation 3
  • Business Management 2
  • Human Resources 2
  • Marketing 2
  • Agronomy 2
  • Orcharding 2
  • Accounting 2
  • Cropping 2
  • Animal Husbandry 2
  • Book Keeping 1
  • Other Farming Skills: None

Farming Methods:

1 = no skill level, 4 = most skill level

  • Urban 4
  • Organic 4
  • Biodynamic 4
  • Regenerative 4
  • Grass fed 4
  • Permaculture 4
  • Conventional 2
  • Other Farming Methods: None

Farm Opportunities Sought:

  • Lease
  • Share Farm
  • Vendor Finance

What have you been doing to get farm ready?

I grew up on a Beef/Prime lamb farm, I would have been the 6th generation to manage our farm if when at the age of 14 my father asked me if I wanted to take it over. Whilst I regret the decision now, it still remains to be the correct path to take at that time. Since then I have taken a keen interest in sustainable farming/gardening as well as permaculture. I have a certificate in horticulture acquired as a part on my landscaping apprenticeship. Currently I volunteer my time one day a week on a permaculture farm just to broaden and fine tune my knowledge.

Why are you passionate about farming?

I really want to become part of the sustainable farming movement. I believe we need to change the way business works, to grow, eat, buy local.

Best days of being a farmer:

I can imagine working towards creating a diverse farm producing many different lines to offer to local restaurants/cafes on an ongoing basis. To be responsive to what the local market want, and work with them to grow the best fresh produce possible.