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About the author


Gary Warden was raised in the Perth Hills. After graduating from the University of Western Australia with a degree in Geology, Gary joined BHP Billiton where he spent 18 years working in a variety of roles in a number of locations around the world. Prior to leaving BHP Billiton in December 2006, Gary was Global Manager for the company's US$1Billion business improvement program.

While he was originally sceptical about the claims relating to climate change, he became convinced of the urgency of the issue in early 2006. He left BHP Billiton primarily to spend more time with his young family, but also to dedicate himself to creating a more sustainable life for himself and his family and to support others in making that change.

In September 2007 he was trained by Al Gore and has delivered the "Inconvenient Truth" lectures to thousands of west australians since then. In November 2007 Gary ran for the senate in the Federal Election representing the Climate Change Coalition.

In addition to his climate change lectures, he has facilitated Living Smart workshops across Perth. Between 2008 and 2009 he was on the Executive Committee of the Conservation Council of Western Australia including one year as Vice President.

Gary co-founded and is Executive Director of the very exciting Days of Change program, one of the largest sustainability programs in Australia and is now General Manager WA for Eco-Kinetics, one of the largest Solar PV companies in Australia and subsidiary of ASX-listed CBD Energy.

Red Meat Lover? Switch to Kangaroo

by Gary 4/22/2008 10:07:00 PM

Australia’s livestock herds discharge more than three million tons of methane a year, accounting for 14 per cent of Australia’s output of greenhouse gases.

Kangaroos on the other hand produce no methane. Without going into the details of how we know about this startling fact, this does provide a good option for red meat lovers who are struggling to beat their addiction.

Kangaroo meat has the added advantage that Kangaroos graze on native bushland. They aren’t raised on farms, so there are no emissions associated with the use of fertilizers on pasture and livestock feed.

Kangaroo is now freely available in most supermarkets, so there are no longer any excuses for not giving it a go. We’ve even included a recipe below if you are looking for some inspiration.

Kangaroo Fillets with Honeyed Beetroot

Ingredients

2 Medium Beetroot

50g Butter or Ghee

2 Tsp Red Wine Vinegar

2 Tbsp Water

1 Tbsp Honey

1 Tbsp Olive Oil

4 Kangaroo Fillets

1 Tbsp Green Peppercorns

1/2 Cup Port

1/2 Cup Beef Stock

Method

For the Honey Beetroot:

Trim the ends from the beetroot and the peel and coarsely grate.

Place the beetroot in a small saucepan with the butter, vinegar and water.

Place over a medium heat and bring to a boil. Once boiling, reduce the heat to low and simmer covered for 10 minutes, stirring occasionally.

Add the honey and season to taste with freshly ground pepper and salt.

For the Kangaroo:

Heat the olive oil over high heat in a medium frying pan.

Season the kangaroo with freshly ground salt and pepper and cook for 3 minutes each side or until cooked to your liking.

Remove and set aside.

Add port, stock and peppercorns to the pan and simmer until the sauce is reduced by half.

You can make the sauce extra rich by adding a knob of butter at the last minute.

Serves 4


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