Katanning Timeless Stories



Katanning is an extraordinary town in its celebration of history and its culture.
Moh Aeson is first generation Cocos Malay. His parents came to Katanning in 1976 to work at the abattoir.
He tells how people are made to feel welcome, feel involved and feel part of the community, no matter where they’re from.


The Saleyards

Rob Bushell has been running the Katanning Saleyards for 40 years.
He tells how things in the sheep trade have changed over that time, and the future of sheep business - the breeding rams, the food security and traceability of the sheep, and the animal welfare concerns.
He explains how the community spirit and pride inspired the new saleyards and helped save almost $20 million on the construction.



Agriculture is not just about wheat and sheep farming, it’s about new technology and innovative thinking.
Devon Gilmore from McIntosh & Son explains the new tractor technology developed by local engineers which helps kill 99% of weed seeds.



Glenn (Yogi) Kendall is a worldwide trucking celebrity, who has built a brand using old-fashioned values and new-fashioned social media.
He has become a social media influencer from the cab in Katanning - “we are 2 hours from anywhere”.


The Co-op

Bev Lockley and Amy Richardson tell of the transformation of the Katanning co-op, and how businesses – ice creams and bulk foods – have lured a new generation of shoppers through the front door.
Bev’s ice creams are award winning and WA made.
Amy’s bulk foods are about sustainability and compostable packaging



Footy legend, Willie Rowe, tells why it’s important to pass down Aboriginal tales of wisdom.
He explains how young indigenous boys on Katanning learn the key pillars of the Clontarf Academy, and how those lessons seek to fundamentally change their lives, and – hopefully – the lives of their sons and grandsons.


Premier Mill

The Premier Mill has been at the core of Katanning’s heart since its foundation in 1891.
Nigel Oakey talks about the history of the Mill and its founder, Frederick Piesse.
This is a story of the innovation and ideas which have been carried down through generations of Katanning families.



David Thompson from Moojepin Foods has turned a salt problem into “the perfect accompaniment to a cracking dish.”
He grows edible plants that are adapted to grow in salt environments.
The salty, juicy, crunchy plants are now sold at 5-star restaurants in Perth, Sydney and Melbourne.