We wanted the chickens downwind from the house but still close. We wanted garden tools and implements near the garden. The dog kennel just had to go, and my wife wanted a cabin where we would get the best view. Then a neighbour offered to help move some of the structures on the property in exchange for one of the chicken coops.

We took our time laying out our ideas on paper, taking measurements and calculating spacing. We moved the first building in the fall, the second on frozen ground during the winter and the third the following summer.

How you move any building should be based on its construction and what’s easiest for your equipment. Some small structures are built to be moved. Others can be moved with some effort. The remainder can’t be moved without a lot of effort and expense and bits destroyed or left behind. In the case of farm outbuildings, with the exception of the main barns, most are in the first two categories, and many were designed and built to be moved.

The first structure we moved was originally designed for foresters, built to be skidded, many times, from place to place. The skidding timbers are ten inches square. They also form the foundation, with the entire building constructed and bolted to them. The two skids protrude about twenty inches out the front and back. They are ski shaped and have holes drilled horizontally through them.

When we were considering if we could move this building we first ensured the skids were in good condition, with no rot. We checked the overall wellness of the building, made sure it wasn’t stuck or frozen into the ground and examined the chain and hooks for weak areas. The assessment took hours while the move was done in minutes.

The chain was looped through both holes and hooked to the tractor. As a double check for safety, a plank was nailed between the skids to ensure they didn’t cinch in.

We try to move this type of building only when the ground is frozen or at least hard. We work slowly. We ensured everything, including the dogs, were well out of the way in case something, such as a nail, let go or went wrong.

When it comes to tractors moving buildings we think, “More power.” Our own tractor was under powered for this job. We traded favours with a neighbouring dairy farm knowing it’s better to use a bigger and heavier tractor with the potential to pull the building apart than to be underpowered. We never attempt to move any weight without the equipment to do it safely. This is the same principle as towing a hay wagon. No matter what the terrain or incline, the tractor must have the horses and mass to start to pull and then stop with the weight. The risk is greatest on slopes.

In the second category we had two different styles of chicken sheds. These were not designed for moving but also were not on permanent foundations so they could be moved. Since the chicken pen was not designed with the concept of movement it is unwise to drag it. I decided to load it onto a hay wagon. The building was twelve feet square and we estimated the weight at about one thousand pounds. We used two tractors. The first was a 65 hp. 4×4. The second was a hundred hp. 4×4 tractor. Both were equipped with loaders and skid forks. This provided ample power and more, just in case. The challenge is to lift the building straight up and not to allow it to bend or twist as it elevates; then in our case, move it out to allow the hay wagon to be rolled under it. The largest tractor should be going ahead while the smaller one backing. This means the smaller tractor is placed in neutral and the larger tractor actually pushes it backwards. This prevents the building from slipping off the forks. The building was secured in place on the wagon and a heavy tie- down strap was used to hold both together while the building was towed down the road. The process was reversed to lift it down.

The third building was constructed as a trapper shack. It was designed for use on crown land and moved when necessary by placing it on timbers and skidding it. We had several concerns to address. First, we don’t own a skidder. Second the skidding timbers were not left under the structure and finally, there was limited room for maneuvering. We had only one option. We needed Mother Nature’s assistance in the form of snow so we could drag it across slippery ground.

The first attempt to drag the trapper shack with the sixty-five hp. 4×4 tractor simply didn’t work. We had steering issues. The building couldn’t drag and turn.

The next idea was the use of the log skidder attachment on the same tractor. The tractor was placed approximately where I wanted the building and the skidder planted firmly into the ground. The cable was drawn out and around the building and hooked over top of two nails I had driven into the far side bottom corners to hold the cable up onto the building. Once around the building the cable was hooked onto itself and then the winching process began. The building was successfully moved, then the tractor repositioned and the building was adjusted into spot. It helps to have a big tractor, however, big doesn’t mean that all is totally safe.

Lifting a building, at any time, requires excellent communication. Use walkie talkies or establish hand singles before you start. Maintain eye contact with your partner throughout the moving process. Remove any thing, such as dogs, that could cause distraction or cause you to lose your focus.

In addition to all the standard hazards of moving any heavy load, there are many unknowns — the condition of the under floor, what’s  under the building. You must work slowly and cautiously. If a wheel sinks during the lifting or moving process the entire load and tractor can wind up on its side. When towing, the weight of the item being towed is transferred to the rear axle of the tractor and the forward motion of the tractor causes torque onto the rear axle. The combination of too much drag and lots of power can cause a tractor to lift its front end off the ground. If not disengaged in time, it can perform a one hundred and eighty degree wheelie landing upside down, which could ruin your day if not your life. If you are expecting to tow the building down a decline, there is the danger of being over taken by the building causing a loss of control. Inclines can also result in the same wheelie roll over if there’s too much drag. If you don’t own a skidder attachment, rent, borrow or buy one before moving a building on an incline. By using the skidder attachment, we side stepped all of these situations as the drag is transferred directly to the bottom of the skidder attachment which is buried in the ground. Whether towed directly by the tractor with chains/cables etc. or pulled by a skidder attachment, the danger here is the possibility of the hooks, chains, chain links or cables breaking or coming apart. One should always be watchful, and stay clear or at least behind something while winching.

The neighbour sent over fresh eggs not long after he put his newly acquired chicken shed on wooden blocks.  I dug out under the corners of our trapper shack, placed pads and concrete blocks under it as a foundation, built a new ramp for the entrance and gave the whole thing some paint. My wife now has a new garden shed in the corner of her garden, I have more room in the tool shed, and we are all conserving energy with fewer steps and less driving.

• When working in the barn, I try to make sure I am always carrying something: full feed buckets in one direction, returning a shovel to its proper place on the way back. To increase efficiency even farther, carry 10% more feed in each bucket for fewer trips, and more cardio benefits.
• We try to keep vehicles working (as in loaded) all the time: we deliver product to a customer and return with a load of livestock feed. Mileage (and driver time) is effectively improved if the truck is full. Add a trailer behind the truck and we are even more efficient.
• In the same mindset: We stack up a list of to-dos in town so that a trip to the doctor is combined with getting a watch repaired and maybe a visit to a friend. . .
• I keep duplicates of basic tools in barns, vehicles and equipment. This often speeds repairs and eliminates the need for a trip from field to shop for tools.
• If I have to go to the shop for tools, I employ the take-everything approach, so that I don’t have to come back for another wrench. I figure the time it takes to return all the tools is less than a trip from field to shop
• I use corners of time to get little things done: make a call to a customer while waiting for the kettle to boil, sweep the barn floor while waiting for a water tub to fill up. . .
• Lists! Not only does a list help me remember what to do and when and in what order each day, but a list helps employees/helpers go about their tasks without having to bother me.

“It seems to me that efficiency is tied up with a sense of when to do something really well (takes time) and when to do a slap-bang shoddy job (super quick). Installing a gatepost warrants a lot of time, washing out a farm vehicle, or cleaning water tubs do not.”
Never stop learning. Take advantage of information offered through AAFC, your provincial department of agriculture or its equivalent, agricultural publications such as Small Farm Canada, ag organizations and folks who have been there and done that. Not only will you be a better farmer, you’ll also be a sharper person. Mental stimulation is one of the six pillars of a brain healthy lifestyle that may prevent or delay the symptoms of Alzheimer’s disease and other dementias. If we could delay the time of onset of these conditions by even 10 percent, that would be significant, and another testament to the power of 10.

1: Location, location, location
If building a permanent or somewhat-permanent coop (rather than a chicken tractor), location is key. The coop should allow your chickens easy access to their run, and ideally permit rotation among two or more runs. Choose a site close to a water source, electricity (if using lighting or heat), your feed storage area and wherever you wash and package the eggs. The coop and run area should be on a high, well-drained spot, to avoid puddles.

2: Size matters
The traditional rule of thumb is to allow 1.5 (45.72 cm) to 2 (60.96 cm) square feet of floor space per hen, but allow for more if possible. If it snows and your birds are cooped up for longer than usual, will they have enough room to move around and be comfortable? Or will they get cranky, which can impact egg production and lead to bullying or cannibalism?

3: The structure
Your coop will need to withstand snow, rain, extreme temperatures, wind or whatever climatic conditions are possible in your region. In extreme cold coops may need to be insulated. The roof (and ideally walls as well) should be waterproof, and provide shade for your chickens on sunny, hot days. If possible, slope the roof to prevent rain from running off directly over the chicken’s entrance to the coop.
When choosing your floor, think ahead to when you’ll have to clean it. Manure, bedding, spilled feed, etc. can be easily shovelled off a concrete floor, which can be hosed off and sanitized. Sloping the floor towards the door will make it easier to wash and dry out the building.
Doors, opening windows and vents are best placed on the lee side, away from wind, usually the south or east side. Windows provide ventilation in the summer and sunlight and warmth in the winter.
Remember that you will need to be able to enter the coop too, to clean, refill the water/feed and collect eggs. Include a human-sized door and aim for a ceiling height that allows you to stand comfortably.
One more note: if you build with screws instead of nails you will be able to tweek the design more easily.

4: Ventilation & temperature
In small-scale chicken houses, ventilation and temperature control don’t need to be complicated. Windows and vents allow stale, warm air to escape in the summer, and fresh air to enter in the winter. Keep the air temperature steady, and avoid draughts from outside.
If your coop is too large, the hens may not be able to keep warm if it gets cold or draughty in the winter, and you may need to add a heat source.
Plan for good air exchange both in the summer and winter. If your coop design doesn’t allow for clean air from outside to enter, the inside air may become dusty, or ammonia levels may rise and affect your hens’ health.

5: Food & water
Feeders and waterers should be easily accessible by both you and your chickens. The top lip of a feed trough should be at a height that allows the hens to eat but not climb into them; generally, at the birds’ shoulder height.
Depending on bird size and breed, allow for roughly 12 inches (30.48 cm) of water trough space for every six chickens. If using a nipple drinker, allow for up to 15 birds per nipple (maximum). Nipples should be positioned above so that a hen can easily access them with her neck extended, without standing on her tiptoes.
Bell-style waterers or troughs should be positioned at bird-shoulder height. Note that these drinkers should be cleaned daily, as they easily become contaminated with bedding or feed. Nipple drinkers and other closed watering systems are cleaner options, although they should be checked regularly to ensure they aren’t clogged.

6: Perches
When chickens come home to roost, they like to have a nice sturdy perch to rest on. Perches can be made from various materials: cedar posts, tree branches . . . any strong 2” (5.08 cm) by 2”(5.08 cm) material with a rounded top will do.
Since most of the manure in the coop will accumulate under the perches, strategic positioning lets you control where you want this manure build-up to occur; ideally, in a part of the coop that’s comfortable for you to access and clean. If possible, build removable or hinged perches to allow for easy cleaning.
To prevent injury to your chickens, install the perches between one (30.48 cm) and three feet (91.44 cm) from the floor. Allow for at least six inches (15.24 cm) of perch space per chicken, and ensure that the perch is strong enough to support the weight of your birds. Space the perches 14 inches (35.56 cm) apart.

7: Nesting boxes
Nesting boxes provide a clean, dark refuge for hens to lay, and a convenient single place for you to gather the eggs. Nesting boxes are typically 12 inches (30.48 cm) high by 15 inches (38.1 cm) wide by at least 12 inches (30.48 cm) deep, and roofed, with at least one box for each four to five hens. The boxes should be a minimum of 18 inches (45.72 cm) off the floor: a perch can be attached 6”(15.24 cm) to 8”(20.32 cm) away from the door, running parallel to the box, to make it easier for the hens to enter.
A sloped roof will prevent the chickens from roosting and leaving their manure on it. Alternatively, nesting boxes can be attached to the outside wall of the coop, with door openings cut into the wall for the hens to enter from inside. A hinged roof allows for convenient egg collection and nest cleaning from the outside.

8: Lighting
If your hens live full-time in the coop you will need to incorporate a lighting system, even if it’s simply a window; egg production is stimulated by daylight. Poultry experts generally advise that daylight (natural or artificial) should be kept at about 16 hours each day to maximize egg production. When designing and constructing your coop, aim for even lighting with minimal shadows or bright spots. Shadowed areas may become unintentional nesting areas, leading to dirty and hard-to-reach eggs.

9: Security
Dogs, mink, cats, raccoons . . . a secure coop will protect your chickens from predators, and reduce stress for both you and your hens. Install heavy-gauge wire mesh beneath the coop floor to reduce ground-level access. Windows and vent openings should be screened in with poultry wire (sliding glass windows provide ventilation and control temperatures, yet seal securely). Seal cracks to protect against rodents, some of which can squeeze through a nickel-sized hole.
Keep your compost pile well away from the coop and don’t let uneaten kitchen scraps accumulate in the chicken area. Keep the surrounding area mowed and clear of clutter.
Additional fencing or netting around the coop perimeter will help deter dogs, cats and racoons. A latch on the coop door lets you lock the coop when necessary. Higher-tech options include motion-activated lights around the coop or even burglar alarms.

10: Storage space
If possible, you may want to incorporate a storage area into your coop design, for your cleaning equipment, feed, new bedding, egg-collecting bins, etc. Feed should, of course, be stored in a way that protects it from rodents (e.g. metal bin with a tight lid), so consider the size of containers when planning your storage space needs.

Do I need a rooster to get my hens to lay?
According to Connie and Kevin Berg of Berg’s Hatchery in Russell, Manitoba, this is the number one myth regarding chickens. “A lot of people ask for one rooster when ordering layers. They believe that you need a rooster for hens to lay, but this is a myth.” In fact, “you need a rooster to fertilize eggs to have baby chicks, but not for laying. A hen will naturally lay an egg when she is mature, with or without a rooster.”

I’ve heard that layer hens’ production peaks. What age is that, generally?
Ontario’s Al Dam, Provincial Poultry Specialist at the Ministry of Agriculture, Food and Rural Affairs, explained: “The modern layer starts laying when she reaches sexual maturity, shortly after 19 weeks. She can generally keep laying at peak production for up to a year after this.” What does peak production look like? ”The modern layer can produce almost an egg a day during the peak of her production cycle. Then she may go into a moult and a period of lower or no production before her reproductive cycle restarts itself and she starts laying again. Her lay cycle will peak in the summer, but as the days get shorter after the summer solstice that is a cue for her to slow down her egg production for the winter.”

What is hen scratch, and is it possible to feed too much of it to your chickens?
“Hen scratch is a blend of whole grains, typically wheat, corn, barley and oats,” explained feed guru Everett Dixon, Mill Nutritionist at Top Shelf Feeds in Duncan, B.C. “The ratio of each grain will vary, depending on the manufacturer. Chickens will survive on a diet of straight hen scratch; however, as it has no added protein, minerals or vitamins, they will not perform to their genetic potential. Also, the more hen scratch a chicken eats in place of a complete feed, the more imbalanced their total ration becomes.”

We throw kitchen and garden scraps to our layer hens. Is there anything we shouldn’t be feeding them?
We stuck with Top Shelf Feeds’ Everett Dixon for this question. He explained: “Chickens are adept at selecting the most palatable and desirable scraps. Often garden scraps are high in moisture and fibre, which can physically limit the amount of feed they will eat. If you want high egg production or fast growth, limit the amount of scraps, because they dilute the protein, energy, minerals and vitamins that are in the complete feed.” Dixon also warned against feeding chickens large amounts of raw potatoes. “Raw potatoes contain a protease inhibitor that reduces protein digestion. Potato peels, green potatoes and sprouted potatoes contain the glycoside solanin, which in large amounts is toxic to chickens. High levels of legumes should also be avoided, because they contain tannins which will reduce growth rates.”

I heard that “veggie feed” can contain meat by-products. Is that true?
“Strictly speaking, a ‘veggie’ feed should not contain animal proteins or fats,” said Everett Dixon of Top Shelf Feeds. ”However, these feeds may still contain animal by-products if the synthetic vitamin A source has been encapsulated in gelatine, or if the vitamin D3 was derived from wool grease (lanolin) from sheep. Government regulations prevent the use of ‘veggie,’ or statements saying there are no animal by-products, for feeds that contain these ingredients. The best option in this case is to ask your feed supplier for a list of ingredients, and ask them specifically regarding gelatine or lanolin if these ingredients are a concern.”

A bold prediction: An increasing percentage of the meals eaten in the coming years will:
• Be smaller than they are now
• Include more locally grown food (vs. that from industrial agriculture)
• Contain more vegetables
• Have less sugar
• Be less likely to include a large meat entree such as steak, hamburger, pork tenderloin, etc.)
What’s my basis for this, given the overwhelming evidence that folks are doing just the opposite right now?
The trend-setting baby boomers began turning 65 on Jan 1. As folks age (I speak as one of them as I became 65 last year) their dietary preferences change because:
• The future (declining health, retirement homes and death) can no longer be ignored. So steps likely to extend their healthy years begin to weigh heavily into their choices. That means fewer soft drinks, less alcohol, fewer fatty foods, more vegetables and smaller portions.
• They want something different — one reason they are so keen to travel in retirement. The foods they ate previously, hamburgers, pizza, big steaks/tenderloins and slabs of chicken or turkey, may still taste good but it bores them. “Been there done that,” is a common phrase for these folks.
• They can afford more expensive food choices. I know the recession damaged many folks’ retirement funds but many are still well heeled and their kids, now age 25-40, are no longer as dependent upon them. So when they eat at restaurants and when they buy food from stores, taste, health and perceived quality matter more and price less.
Taste buds decline in capability with age. So the search for flavoursome food (often associated with smaller portions) will increase.
For every action there is always a reaction. The obesity epidemic and the food choices that have produced it will, in time, produce an opposing response. We can expect an increasing percentage of people will quietly increase their resolve to eat less, eat better and exercise more. 

This reactive trend will appear first in the areas in which a higher percentage are more educated and more affluent. 


Example? In late April I was on Martha’s Vineyard in Massachusetts (for a farm event not a vacation) for two days. My hosts took me out to breakfast. The little restaurant’s ambiance was ordinary and the prices not that high (it was off season). But the portions were noticeably smaller than breakfasts offered in 99% of Iowa restaurants. The flavour was excellent. Much of the food was both locally sourced and attributed.
The costs of the obesity epidemic will become ever more clear. Expect taxpayers to pressure the government to take more active steps to prevent it — just as was done for smoking. As with smoking the producer groups whose foods most contribute to obesity and excess weight will oppose it, and they are well organized and well-financed. But over time, the huge cost to the taxpayer to fund the costs of obesity and excess weight will force the government’s hand. Already there is talk of a tax on sugar-laden drinks. That’s the thin edge of a long-term trend.
So who will be the winners?
Folks who produce quality food and sell it locally in stores and farmer’s markets.
Sheep (I’m biased here) and goat producers, because the smaller meat cuts that they offer have for decades suffered in competition with pork, beef, chicken, and turkey. This will gradually change-particularly for those producers who focus on increasing the eating quality of their lamb and chevon (goat meat).

Acorn (Atlantic Canadian Organic Regional Network)
In 2011 ACORN staged the first ever organic conference (that they know of) for children in Atlantic Canada. After a sold-out first run watch for its return in March, 2012. For the 16 and over crowd the 12th Annual ACORN conference, in the fall, offers small-scale farmers over 40 workshops. For Atlantic berry and grain growers the very latest production, research and marketing information from the Maritime Organic Grains Network and the Organic Berry Network is updated regularly on the ACORN website. The black currant production manual is hot off the press.
Details: Nov. 11 – 13, 2011, Dartmouth. N.S.
Fee: $80/day non-members or $60/day members (to be confirmed)
Info:
http://acornorganic.org/index.html
Phone: 506-536-2867
Toll free: 1-866-32-ACORN (22676) (NB)

Canadian Cowshare College
Well-known dairy farmer and raw-milk pioneer Michael Schmidt recently opened the doors to what he bills as the first ever Canadian Cowshare College. The college’s Level 1 one-day basics course covers information on developing a dairy operation that will safely produce milk for direct consumption, and provides practical guidance on how-to develop a cowshare program. Level II includes a half-day of instruction, round-table discussion led by Michael Schmidt and a tour of a raw milk dairy operation (optional) with question period.
Fee: Level 1: $295. Level II: $150 (9 a.m. – 1 p.m.
Details: At Glencolton Farms, Durham, ON
Info: http://thebovine.wordpress.com/2011/05/05
& http://www.glencoltonfarms.com
Email: csca@bmts.com
Another cowshare/goatshare learning option is the . . .

Farm-to-Consumer Foundation
A U.S. non-profit charitable organization that supports farmers engaged in sustainable stewardship boasts a Cow-Share College and Goat-Share University, open to all farmers and consumers. Training consists of phone-in seminars. Choose one seminar or all four (1) Legal Aspects (2) Goat-Share Operations (3) Cow-Share Operations (4) Legal & Operations Forum (U.S. content).
Details: Register online or call 703-208-FARM (3276) Monday – Friday (10 a.m. – 6 p.m. EST.) Unable to participate in the live sessions? Ask about accessing the recordings.
Fee: Each teleseminar is $35. Register three participants for $95 or four for $125 U.S. plus long distance charges.
Info: www.farmtoconsumerfoundation.org

Phone: 513-407-8899 (Vermont)

Also in Vermont, The University of Vermont
The University of Vermont launched its inaugural Farmer Apprentice Program in 2011. The Program is a five month training program for aspiring farmers with classroom and field experience. And, Green Mountain College announced this spring that it will offer a distance-learning master’s degree in Sustainable Food Systems (http://msfs.greenmtn.edu/), the first program of its kind in the U.S. or Canada.

International Plowing Match & Rural Expo
See classic farm skills demonstrated in a rural setting. There are hundreds of exhibitors too, with everything from machinery to livestock and items for the home.
Sept 20-24, Prescott Russell, ON
Info: www.plowingmatch.org/ipm2011

Canada Fruit & Veg Tech X-Change
A not-for-profit fruit & vegetable horticulture trade show has broken new ground in Norfolk County. The first of its kind in North America, the show is an interactive, outdoor event where visitors can try the latest in technology. Test ride or drive a variety of small-equipment (tractors, lawnmowers, ATVs) from a variety of dealers who will be among the anticipated 250 exhibitors. The third day (Saturday) organizers welcome the weekend farmer and large property owner. The first two days are industry days, and include a speaker series. Every day there will be a massive farmers’ market.
Details Sept. 1 – 3, Norfolk County, Ont. (close to Simcoe)
Fee: Adults (17 and over) – $20. Ages six to sixteen – $7. five and under – free.
Info: www.FruitVegTechXchange.com
Phone: 226-381-0282 (Simcoe, ON)

Canadian Hereford Association – World Hereford Conference 2012
The town of Olds, Alberta is renaming itself “Herfordville’ for one week in 2012 to promote the Hereford events at the 2012 conference. Here is an opportunity to combine a trip to the Calgary Stampede with an excursion to Olds where the topic of the day, in the coffee shops and show rings, is sure to be none other than . . . Herefords
Details: July 8 – 25, 2012 (pre-conference tours start in Vancouver). Registration packages available Dec. 2011.
Fee: TBD
Info: http://www.hereford.ca/WHC2012.html
Phone 1-888-826-7242 (Calgary)

Ecological Farmers of Ontario (EFO)
New this year, are one day advanced courses held during the growing season! Unlike courses offered in the winter, participants are outside and get to see some of the principles and techniques in action, on Southwestern Ontario farms. Experienced farmer-facilitators teach these practical courses,
• July 17: Finding the Balance: Soil Tests for Organic Farmers.
• Aug.: Direct Marketing
– Review all aspects of selling at a farmers market, CSAs, road side stands. Pick-your-own operations and co-ops will be reviewed as well as marketing to stores and restaurants.
• Sept. 25: Composting
– Beyond basic composting, topics such as field application rates, vermiculture, compost teas, liquid manure, green manures and biogas will be touched on. EFO will continue to offer a wide selection of fall/winter workshops.
Details: Open to all. Reduced fees for SW CRAFT apprentices. Conditions apply.
Fee: $50/members; $70 non-members.
Info: http://www.efao.ca
Phone: 519-822-8606.
Toll Free ON: 877-822-8606

Everdale Organic Farm and Environmental Learning Centre
From early May through late October, the farm serves as a vibrant, living classroom with a series of farm trip workshops for school kids and youth groups. Everdale also takes the farm on the road with a Farmers in the Schools program, and they run a full-slate of summer workshops with a series on back-yard chickens, the new homesteader, gardening, canning and more.
Sample workshop:
• Food Forests:
Starts with a brief overview of permaculture, and focuses on how to design and implement this productive, low maintenance system, on a small amount of land to yield food, fibre, medicines, mulch and more.
Details: Aug. 21, 2011 (10 a.m. to 4 p.m.).
Fee: $85 includes tax

• Season Extension:
Learn how to extend your growing season into the fall without the use of electricity or a greenhouse, and discover techniques and styles for building your own cold frame. Participants plant two cold frames as a group with seeds and transplants, discuss layout, watering and venting strategies. A follow up workshop will be held in the spring.
Details: Aug. 28, 2011 (1 p.m. – 5 p.m.)

Fee: $60 includes tax.
Info: 519-855-4859 (Hillsburgh, ON)

Farmonic
Farmonic is field management software for sustainable farms. According to software developers, it’s dead simple and user-friendly, and does crop planning, seed orders and lots more. You’ll be up and running seconds after going to farmonic.com — it’s web-based and free to use. Log on to take a tour.
Fee: Free
Info: http://farmonic.com

Sir Sandford Fleming College – Continuing Education
• Canning, Dehydrating and Other Forms of Food Preservation
During this hands-on course at a local community kitchen, participants will learn how to preserve foods by boil-water canning, pressure canning, dehydrating, vacuum sealing, freezing and root cellaring. Vegetables, meat and fruits will be prepared in the kitchen using these methods.
Details: Saturday Sept. 17, 2011, 9 a.m. – 3 p.m. &Saturday June 26, 2012, 9 a.m. – 3 p.m.
Fee: $93.75
 • Raising Chickens for Meat And Eggs
Chickens can be as easily raised on a city lot as on a rural acreage. Not only do they provide meat and eggs, but also valuable fertilizer for the garden, insect and weed control. Housing and feed needs are simple, and care only takes minutes a day. Topics to be discussed include choosing the right breed, chick care, housing, feeding, egg production, health management and butchering. There will be a demonstration of plucking and cleaning, and a tour of a chicken coop. 
Details: Saturday Oct. 1, 2011; 9 a.m. – 3 p.m. & Saturday April 21, 2012; 9 a.m. – 3 p.m.
Fee: $93.75
 • Growing Food in the Home Garden
This course explores the very efficient square-foot method of growing food, along with the Grow Bio-Intensive and Raised Bed methods of growing vegetables and fruits. Companion planting, composting, four-season harvesting, growing and harvesting wheat and saving seeds will also be examined. The course will include hands-on activities and field trips, and will be a good starting point for market gardeners, community leaders and food co-ops.
Details: Saturday April 29, 2012, 9 a.m. – 3 p.m. & Saturday May 5, 2012; 9 a.m. – 3 p.m.
Fee: $93.75
Info: http://www.flemingc.on.ca
(continuing education)
Phone: 705-749-5530 ext. 2224 (Peterborough, ON);
Toll Free ON: 1-888-269-6929

Food Security Research Network (FSRN)– Thunder Bay
FSRN members (reporting to the Lakehead University Research Office) interviewed five local producers of basic foods in an effort to better understand the challenges they face farming in the rugged Canadian Shield terrain carved out of the North-western Ontario wilderness. The resulting DVD will provide inspiration and ideas to modern-day pioneer farmers struggling with similar challenges. FSRN also collaborated with marketing students at the University to explore the market potential for local poultry (some findings on the website) and are researching options for a small-scale local abattoir (the nearest one is two hours away). Watch for developments in September, 2011. For anyone aspiring to small-flock production in the area, there is a lot to be learned from their research.
Fee: Free
http://www.foodsecurityresearch.ca/index.php?pid=175
Email: weaver@foodsecurityresearch.ca (to order video)

Georgian College – Ontario
• Post Harvest Opportunities
This course will examine further processing as a means to capturing more of the food dollar.  Topics covered include various types of processing related to livestock, grains, dairy, vegetables, honey and maple syrup.  Special attention will be paid to the costs and benefits of compliance with food safety regulations by exposure to the triumphs and disasters experienced by processors in Grey and Bruce.  Upon completion, students should be able to identify and develop potential processing, distribution and/or marketing methods suitable to their farm.
Details: Fall 2011: Tuesday Sept. 13 to Dec. 13 from 7 – 9pm. Classroom delivery. Owen Sound campus with field trips.
Fee: $328.11
• Spring 2012: Marketing & Managing Alternatives
This course will examine the marketing and management skills needed to seize alternative agriculture opportunities. The first part of the module examines alternative markets (direct marketing, cooperative marketing, contracts, innovative wholesaling etc.) and the skills required to successfully pursue them (opening your farm to public scrutiny, certification, promotion etc.).  Students should leave with a marketing
• Fall 2012: Exploring our Agri-food system and Alternatives
This course examines the mainstream agri-food system, as well as established and emerging alternatives. First, the conventional agri-food system is examined: what we grow, how we grow it and how it is marketed. Then, a survey of diverse alternatives in production, processing and marketing methods is presented. The economic, environmental, social and health impacts of both the conventional system and alternative methods are explored at various scales, from the field, farm, community, nation and world. Students will develop their ability to critically assess the agri-food system, as it currently operates and various alternatives to it, with an emphasis on the implications for their farm business.
 • Alternative Opportunities in Production – Livestock (BUSN 0153)
Explore the broad spectrum of alternative opportunities in livestock production — dairy sheep and goats, grass fed ruminants, wild stock, pastured poultry and pork and more, much of which is already underway in Grey Bruce. Topics will also include natural health promotion, diversification, marketing and a look at several niche markets. Guest speakers, case studies and farm trips will provide participants with an understanding of the array of potential opportunities. Upon completion, students should be able to assess the suitability of other production models for livestock enterprises on their own farm.
Details: 42 hours. Owen Sound.
Fall 2012.
Fee: $328.11
Winter 2012 – Farm Business Management (to follow)
• Exploring Your New Farm Dream (BUSN 0143)
This course is directed to those aspiring to start a commercial farm business for profit. You will be guided through a self-assessment of your skills, interests and resources as well as assistance to research opportunities in agriculture. One full day of farm tours on a Saturday is included.
Details: 20-hours, Lecture and off-site. Offered on a demand basis.
Fee: $290, (subject to change)
Info: www.georgianc.on.ca/part-time (search “agriculture”)
Phone: 519-376-0840 ext.2600 (Cont. Ed. Registration)

Livestock for Landscapes
• Educated Cows eat Weeds:
In 2004, Kathy Voth (land management background) invented a method for teaching cows to eat weeds and has trained over 1,000 cows! Based on decades of science, and research at the Utah State University, Voth claims her simple steps make it possible for anyone to save money and take advantage of new forage by turning their cows (and bison!) into weed managers. Her how-to book was released in 2010.
Book and DVD – $68 U.S. Book only – $35 plus shipping & handling.
• Goats for Fire Control DVD
A six-year research project explored the best ways to manage goats for fire control. The results are useful for land managers and those interested in running a prescribed grazing service.
Fee: $25 plus shipping & handling.
She recently added coaching to her repertoire. Only a phone is required. Voth will help small-lot farmers build a plan that works for their operation, and stay in touch through the training to make sure it is working.
Info:  http://www.livestockforlandscapes.com
(Tao of Cow blog: http://thetaoofcow.livestockforlandscapes.com)
Phone: 970-663-6569 (Colorado,U.S.A)

Ranch Management Consultants, Inc. (RMC)
RMC presents a free one-hour webinar each month.  These interactive web-based seminars feature Dave Pratt sharing principles taught at the Ranching for Profit School.  RMC bills Pratt as one of the most sought after speakers on sustainable agriculture and profitable ranching in the world today. He has taught the Ranching for Profit School around the world. A recording of the latest webinar will be available to view on the website for a month following each live broadcast, along with information on RMC’s seven day schools, workshops, and products.
Fee: Free webinars
Info: http://ranchmanagement.com
Phone: 707-429-2292
(Fairfield, CA)
“Make – technology on your own time Magazine
A cheap beehive called a “honey cow” {http://makeprojects.com/Project/Your-Own-Honey-Cow/539/1}; a wind-generator in two weekends {http://makeprojects.com/Project/Make-a-Wind-Generator/9/1} or a farm foundation a.k.a. “a sculptural ecosystem you can eat”.
{http://blog.makezine.com/archive/2008/07/farm-fountain-edible-ecosculpt.html} — this blog site from Make magazine will stimulate the creative mind of the do-it-yourselfer to where he/she can learn how to make just about anything! Fee: Free online instructions, including video how-to clips

Manitoba Conservation Districts Association (MCDA)
Every year MCDA hosts an educational conference to highlight the successes and challenges of watershed management and sustainable landscapes within Manitoba and further afield. This conference has grown to become the largest annual conservation conference in Manitoba. This year’s theme is Inspiring Change, featuring Joel Salatin and Bruce Vincent as keynote speakers. Some topics discussed will outline challenges and opportunities for sustainable rural landscapes, watershed based projects led by Manitoba’s Conservation Districts and youth environmental education initiatives.
Details: Brandon, Man., Dec. 13, 2011
Fee: TBD
Phone: 204-570-0164 (Brandon)
Email: sboychuk@mcda.ca (Sharla Boychuk,, Exec. Director)
Info: www.mcda.ca or for Salatin’s background: http://www.polyfacefarms.com

Nova Scotia Agricultural College – Centre for Continuing & Distance Education (CDE)
Continuing Education provides the in-class training portion of the PEI Farm Technician Apprenticeship Program. This program combines classroom learning with on-farm experience. Upon completing all the requirements of the three year apprenticeship, participants will be issued a Certificate by the PEI Apprenticeship Section. Apprentices work throughout the year gaining skills on a farm with a farm mentor (employer). In addition, each year they will participate in approximately eight weeks of in-class training delivered by NSAC on PEI, which combines theory and hands-on practice.
Fee: There is no cost for Apprenticeship Training on PEI for apprentices who are eligible to receive Skills Development funding. Apprentices may also be eligible to receive Employment Insurance Benefits while attending training.
Non-eligible participants are responsible for covering all program costs. Apprentices must be employed and must have at least 1000 hours work in the agricultural industry.
Info: http://www.peiagsc.ca/training.shtml
Phone: 902-368-4460 (PEI)
Other NSAC courses and workshops include: Master Gardener Training (four on-line distance ed courses and a one-week on-site summer school); Introductory Welding; The Modern Shepherd; Nova Scotia Tractor Safety Certification Program; Integrated Pest Management Update for Farmers and a variety of courses that make up the Certificate of Specialization in Organic Agriculture and can be taken separately as credit or non-credit. Courses start in September and January. Laval Universite offers some of the courses in French. Internet connection required.
Info: at www.nsac.ca/cde
Email: cde@nsac.ca
Phone: 902-893-6666 (Truro)

Nova Scotia Department of Agriculture
So you want to be a farmer . . . ThinkFARM is a new initiative, launched August, 2010, to assist beginning farmers in Nova Scotia. Videos, printed guides, and resources all make up a one-stop web-based information centre for Nova Scotians. The initiative also includes a special one-day “Celebration of Small Scale Farming” event. Explore how today’s small-scale farmers are building on the strong foundation of traditional farming knowledge and practices with modern production technology, farm business management and marketing. A day-long event featuring a series of workshops: goat nutrition, finishing market lambs, animal-powered farming and more!
Date: July 25, 2011
Details: Northville Farm Heritage Centre, Northville, Kings Co.
Fee: $15/person, $30/family (12 & under free.) Registration includes $5 in coupons ($10 for families) for use with the local vendors selling food on site.
Info: www.gov.ns.ca/agri/thinkfarm
Phone: 902-893-5649

Okanagan College – Distance Education
• The Advanced Gardener: Fruit and Nut Trees
The focus of this course is on fruit and nut trees and many of the considerable number of varieties that are available. It is an in depth study, packed with valuable information. An extensive listing of fruit and nut trees and varieties is provided. The main fruit and nut trees grown in gardens will be covered, along with many that are not very well known, such as pluots, apricots and hickories. It includes a lot of information on buying, planting, growing and caring for your trees and a colourful photo CD of many of the plants discussed.
The course is part of the Advanced Gardener Program that also includes courses on herbs, small fruits, vegetables and more.
Details: print-based; offered continuously; two month completion
Fee: $258.93 each
Info: http://www.okanagan.bc.ca/departments/cs/distance-education.html
Phone: 250-862-5480 (Kelowna, BC); 1-888-638-0058 (toll free within BC);1-877-755-2266 (toll free within Canada)

Ontario Ministry of Agriculture, Food and Rural Affairs
• Quest for New Farm Value – Value Plus™ workshop
Participants learn how to create new products or services to add value and turn their idea into reality to add to their farm business’s bottom line. The two day workshop is suited to individuals who recently bought property and are looking for ideas, current small-acreage farmers who want to diversify, or anyone looking at farming as a second career. Business plans, pricing, profit margins and financing are just a few of the subjects covered.
Details: Offered in the winter, by local demand.
Fee: $75/person (includes lunch)
Info: http://www.omafra.gov.on.ca/english/busdev/agbusdev.html
Phone: Toll Free Ontario: 1-877-424-1300 or 519-826-4047
Other provinces offer business management workshops under the Growing Forward initiative. Check with your local ag office for information.

Ontario Woodlot Association
The association is open to woodlot owners of all sizes and regional associations host numerous events. Here are a few:
• Mushroom Workshop for Beginners
– Guelph. (Sept. 23 or Sept.24) – This workshop will focus on developing your fungal identification skills and discussions on topics such as the crucial roles mushrooms play in the environment. Phone: 519-824-4120, ext. 52358 (Arboretum) to register.
• Forest Fair of Eastern Ontario: Kempville, Oct. 1
Ontario’s best log and lumber auction, forestry seminars, exhibits and how-to information for rural landowners. 
• Renfrew Outdoor Woodlot Conference: Oct. 7, location TBA. This event showcases selected private woodlots around Renfrew County and explores various themes of interest to a broad variety of woodlot owners.
• Advanced Mushroom Workshop: Taking it to the Next Level. Guelph (Oct.)
This workshop is intended for those with some prior experience with fungi who wish to hone their identification skills.  To register, call the Arboretum at 519-824-4120, ext. 52358.
• Fall Walk in the Woods: Location TBA (Oct. 22)
This annual Lower Ottawa Valley fall event is a visit to a local woodlot and is led by a forester or biologist discussing advanced forestry topics. 
Info: http://sites.google.com/site/lovowa/home
Fee: Association memberships: $40/yr.
Info: http://www.ont-woodlot-assoc.org/events.html
Phone: 613-258-0110 –ext. #223 (Kemptville); 1-888-791-1103

Organic Farming Institute of BC
OFIBC courses are designed for farmers by experienced organic farmers. The online science and technology courses provide practicing farmers with all they need to understand about the how and why of organic soil management, composting, pruning, pest management and the other practical aspects of organic farming. Field training courses on working organic farms reinforces the knowledge learned online.
OFIBC recommends novice organic farmers begin with ORG 101: Introduction to Organic Soil Management and Nutrient Cycles or ORG 102: Organic Soil Management Practices and Transitioning to organic methods. Practicing organic farmers should select courses based on needs. An Administrator can assist to select a training curriculum.
A sample of other courses includes: ORG 103 Organic Field Crop Production ($525.00);
ORG 103-F Organic Field Crop Practical Training ($325);
ORG 104 Organic Production in the Greenhouse;
ORG 104-F Organic Production in the Greenhouse Practical Training;
ORG 105 Organic Methods applied to Orcharding;
ORG 105-F Organic Methods applied to Orcharding Field Training;
ORG 106 Organic Methods applied to livestock production;
ORG 106-F Organic Methods applied to livestock production Field Training; ORG 301 Organic Farm Business Management;
ORG 401 Maintaining organic integrity and the packinghouse and processing plan.
Details: See the website for the course schedule. Selection varies. About 40-60 hrs/course. Field training in two day weekend courses. Try a sample course online.
Info: http://ofibc.org
Phone: 250- 938-7634 (BC)

Penn State’s College of Agricultural Sciences
The publications in the Agricultural Alternatives series are designed to help both the full-time small-lot farmer looking to diversify and the part-timer looking to generate additional income. The series of publications will help evaluate all aspects of a given enterprise before the farmer commits time and money. The practical how-to information is based on university research in the U.S. but much of the information will apply to Canadian farms.
Info: http://agalternatives.aers.psu.edu/publications.cfm#HPO
(or http://agsci.psu.edu/)

Saskatchewan Goat Breeders
• Getting Started in Sheep “The Basics Workshop”
This is a two day course covering the basics of the sheep industry. It is designed for those who are looking at getting into sheep and those who are already in the business on the beginner level and covers many topics including: purchasing your flock; health management; shearing and wool preparation. An on-farm visit on the second day includes some hands-on and covers foot trimming, ear tagging, castrating, drenching, administering injections, and more.
Details: A $50 deposit is required.
Oct. 28-29, 2011
Fee: $125 plus GST per person or $200 plus GST for a couple. This includes coffee breaks and a binder filled with information on sheep production.
Email: sheepdb@sasktel.net

Seeds of Diversity
Seeds of Diversity’s national AGM will be held for the first time in Alberta. Jeffrey Casey, from Casey’s Heirloom Tomatoes, will lead a Seed Saving Workshops, followed by other workshops, exhibits, and talks. The Seeds of Diversity website is home to descriptions, stories, history, cultivation details, and real gardeners’ comments on 19,000 cultivars of Canadian garden vegetables, fruit, grains and ornamentals and the New Canadian Seed Inventory Catalogue lists vegetable and fruit seeds that were sold in recent years by Canadian seed companies.
Details: Oct. 30, 2011 at the Calgary Zoo. Register early.
Fee: Members: $5 for the workshop at zoo gate. Members of the public are also invited to attend for $25. (includes entrance to the Zoo and Botanical Gardens).
Email: office@seeds.ca
Info: www.seeds.ca

Further afield . . .
The Heirloom Exhibition in Santa Rosa, California
The “World’s Fair” of the heirloom industry. Seed company representatives will share their wealth of knowledge at workshops for farmers and growers. Nationally recognized experts will give talks, and up to 250 exhibitors will address the importance of collecting, conserving and sharing heirloom seeds.
Details: Sept. 13-15, 2011
Fee: $10 (USD) adults
Info: http://theheirloomexpo.com/
Phone: 707-509-5171 (CA)

University of the Fraser Valley
• Agriculture and Food Processing Resource Centre
Have questions about agriculture or food processing and don’t know where to start? Whether you’re looking for information on dairy industry regulations in BC or how to set up a food processing business, the Resource Centre connects people with the right agencies and information. It is situated within UFV’s Agriculture department on the university’s Chilliwack campus and has an on-site computer with internet access and bookmarked web pages of relevant information.
Details: 45635 Yale Road, Agriculture Building ‘B’ Chilliwack, BC
Phone: 604-795-2813 Toll Free:  1-888- 504-7441 Ext: 2813
The university currently offers an Agriculture Tech diploma, Horticulture Crop Production and Protection certificate, Integrated Pest Management certificate, Livestock Production certificate and a Bachelor of Business Administration (Agriculture) degree. It recently signed a memorandum of understanding with the Netherlands’ HAS Den Bosch University of Applied Sciences and has applied to the provincial government to offer a new bachelor’s degree in horticulture.

University of Minnesota – Minnesota Institute for Sustainable Agriculture (MIST)
This new “one-stop shop” case study format provides beginning and transitioning farmers with both a motivating story and the contextual understanding needed for integrating the nuts and bolts of sustainable farming into a real-life enterprise. In the online videos you’ll find production, marketing and financial management details married to a personal story. There are also links, in the video, to more resources. The first case-study is on an organic vegetable grower, and the second on a couple that raise pastured poultry and hogs, herbs and apples, with plans for more to come.
Info: http://sustagprofiles.info/
Phone: 612-625-8235

University of Missouri
The Missouri Beginning Farmer Program’s page has archived webinars including one on things you need to do to get started farming and three on pastured poultry. And new ones are added every month: Aug. – Direct Marketing of Beef. Oct.- Beginning Beekeeping. Sign up for a free Ag Opportunities monthly newsletter full of alternative ag ideas.
Info: http://beginningfarmers.missouri.edu/ or to sign in as user: https://extweb.missouri.edu/accountmanager/login.aspx

University of Saskatchewan Centre for Continuing and Distance Education (CCDE)
• Weed Control in Organic Agriculture
This course covers the principals and practices of weed management in organic field crop production. It highlights aspects of basic weed biology and ecology that make weeds vulnerable to various management techniques. Practical cultural, mechanical and biological techniques are considered, within an integrated weed management system.
Details: online; credit or non-credit.
Fee: $399 + GST + $10 material fee.
Info: http://ccde.usask.ca
Phone 306-966-1382 (Saskatoon)
• Master Gardener Program
Anyone can take the core courses that a Master Gardener needs to be certified. Two additional courses are being added in 2011 in a distance education format. (1) Identifying Insects in Your Yard & Garden and (2) Safe Use of Pesticides and Alternatives. Plus, there are special interest workshops in Saskatoon and Regina that vary from year to year, and are open to all.
Info: http://ccde.usask.ca/mastergardener/course_description
Phone: 306-966-5546

Canada’s Outdoor Farm Show
The largest show of its kind in Canada, the COFS features exhibits and seminars for large and small scale farmers. This year the show features a special organic and market garden section, which includes a speaker series.
Info: www.outdoorfarmshow.com

Whole New Concepts: Distance Learning
This training is for experienced and beginning farmers and ranchers, who want to improve their ability to take in the big picture, respond to change and become sustainable. The program is based on curriculum suggested by Holistic Management International and based on real life experience of the trainers. A holistic approach puts quality of life, healthy land and financial well-being on equal footing.
• Sample course: Introduction to Grazing and Pasture Management
This course covers basic information and concepts necessary to apply the tool of grazing and manage forage for the best possible outcomes. It is suited to those new to livestock production, grazing and pasture management. It may include basic irrigation water management if applicable. (Note: most of the material in this course is included in the “Holistic Decision Making Course.”)
Fee: $450 U.S.
• Other core courses: Decision Making; Management – Financial Planning; Early Warning Biological Monitoring; Land Planning
Details: A computer & internet are optional. Pre-scheduled telephone calls to your instructor/mentor. Sessions generally last one-hour and are usually scheduled on a regular basis. Some flexibility is possible. Aproximately 2-4 hrs. per week for self-study coursework and/or mentoring. Register any time. Free consultation.
Fee: Holistic Management Grazing Planning – $450 USD.
Info: http://www.wholenewconcepts.com/holistic-management.html
http://www.arriolasunshinefarm.com
Phone: 970-882-4222 (Colorado, U.S.) Cindy Dvergsten

Four farms with experience in volunteer labour speak about the pros & cons of taking in help. | BY COLLEEN NYMAN

Scarf down dinner, clean up the kitchen and cajole my husband into doing the bedtime routine for our three year old. Make the half hour run to the bus station to pick up total strangers with serious language barriers—but they’re going to help us on the farm. We’ve decided to become a host farm to a traveling volunteer (commonly called a WWOOFer—a title which, originally, stood for World Wide Opportunities on Organic Farms—but which has morphed to become a general term for young people who work for room and board in return for learning about agriculture or, in an even looser sense, young travelers seeking room and board abroad).
Unpaid farm labour—this is going to be great, right?
Maybe.
Many Canadian small farms and eco-businesses are getting into the WWOOFing groove. Others are steering clear, citing the hassles of dealing with a rotating roster of strangers invading their businesses and lives. Taking on traveling volunteers (WWOOFers) can seem like a daunting task.
While we made the plunge into hosting WWOOFers easily, there are many small farmers who are sceptical. There are a lot of details to work out before opening your farm to a volunteer.
Where to house them was easy for us, with extra space in the house. Picking volunteers up at the local bus station? No problem.  Cooking for one—or three—or more? Great. Especially when they offer to cook. Communication barriers? A tad stressful but rewarding in the end. One of our volunteers from Japan started his stay barely able to get a sentence together and finished off giving tours of our sugar shack to hundreds of festival goers.
Hosting WWOOFERS is definitely not for everyone. Here, four small farms hash out the pros and cons.
Vicki’s Veggies
Vicki Emlaw & Tim Noxon
Black Creek, Prince Edward County, ON
www.vickisveggies.com
Over 100 varieties of heirloom tomatoes- along with almost any other vegetable you can think of – are ‘Family Farmed, Fresh and Chemical Free’ for the roadside stand and weekly veggie boxes.
At Vicki’s Veggies, it’s as much about the people producing and eating the food as it is about the food itself. “Feed the workers really well,” Vicki emphasizes. “Pull out your favourite recipes and get them involved with cooking. Teach them to use the vegetables that they are helping to grow and they will carry this information on to others.”
Giving careful instruction and taking the time to work alongside new comers until things are done right is what transforms volunteers into truly useful help. “The best part of being a host is that we get to meet so many wonderful people who are interested in helping out and being part of what people do on farms.” says Vicki.
Volunteers at Vicki’s Veggies get involved in every aspect of the farm—literally from seed to dinner plate. When asked what kind of experiences they provide WWOOFers, Vicki includes: getting to see how much work it takes to farm along with the importance of doing things other than work. Part of their farming philosophy is in “letting people know that nature really is at our fingertips and that everyone has the capability to grow their own food.”
Clear communication is the number one way Vicki and Tim make hosting volunteers go smoothly on their six acre vegetable farm.  Asking the WWOOFers if they have any wants and not assuming that they know what you’re talking about rank high on their list of hosting skills.
At the end of the day, it’s about making the experience good for the volunteer and the farmer. Vicki suggests that if you don’t connect with your volunteer, ask them to leave. “There is no sense in feeling bad in your own domain.”
Ferme Biologique
LA RÉCOLTE D’OSIRIS
Danielle Turpin and Daniel Bigras
St-Marcel, Quebec
www.biosiris.ca
With 60 acres certified organic since 1995, La recolte d’Osiris specializes in gluten free culinary herbs and seasonings. They grow every plant they use, harvest manually, and dehydrate and bottle on the farm to ensure the end product has the freshest fragrance, colour and taste possible.
Short of book work, WWOOFers are put to every job imaginable at La recolte d’Osiris. Volunteers get to participate in all the field work, product processing and packaging. Depending on the individual’s skill, construction and forestry tasks might also be on their to-do list.
Co-owner, Danielle Turpin admits that there are drawbacks to hosting WWOOFers: scheduling around no-shows and volunteers who don’t want to work, for example.  Overall though, she’s happy with her experience. “Of course the help is quite appreciated, but the best part of being a host is that you travel to so many countries just by staying at home.”
For other farmers considering hosting, she has this advice: “Be extremely patient because most are doing this for the first time and they don’t have the knowledge or experience to be a pro at it.”
If you can’t deal with the mistakes of a newbie, you’re not likely to find hosting rewarding. The fact that she can laugh about seeing plants coming out of the mechanical transplanting machine “with their roots sunny side up” speaks to the level of patience sometimes required.
The Stoddard Family Farm
Harry & Silvia Stoddart & Family
Little Britain, City of Kawartha Lakes, ON
www.stoddart.ca
The Stoddart Family Farm sells their certified organic grains, vegetables and meats at Toronto farmers’ markets and are Canada’s premier breeder of White Park cattle.
Harry and Silvia run a pretty intense operation most days and, while they haven’t hosted volunteers per se, they have participated in an internship program that has workers living on site and receiving token payment for their labour. But they are not convinced the experience is worthwhile.
For Harry, Silvia and their five children, who share their one bathroom with visitors, it comes down to personal space. “We have so little family time that we don’t want an intruder there when we do get some down time.” Harry says. He also cites the work ethic of some volunteers as a deterrent. “My perception of a lot of WWOOFERs is that they’re looking for a relaxing reconnection with their food.”
Bloomfield Bicycle Company
Rick Willing & KT Misener
Bloomfield, Prince Edward County, ON
www.bloomfieldbicycle.ca
A terrific little bike shop in a small town. With a big vegetable garden, some grape vines and two herb gardens, Bloomfield Bicycle Co. has had over 50 WWOOFers grace their gardens over the past five years.
“If you’re the kind of person who runs around making everything perfect before guests arrive, hosting volunteers is not for you,” says co-owner KT.  “When we open in the spring, the first job WWOOFers do is to make themselves a place to live in our [converted] barn.”
Bloomfield Bicycle Co. is an example of a non-traditional farm benefiting from hosting WWOOFers.  If you think you can’t be a host because you’re not a ‘real farm’, think again. Rick and KT have a thriving bike shop business on Bloomfield’s main street. Their volunteers spend 80% of their time in a variety of gardens growing herbs, berries and grapes as well as working in their small greenhouse all located on the large town lot behind the shop.
When asked if they would recommend hosting volunteers to other farmers, Rick and KT say an enthusiastic: “Yes!  The more we visit and share and learn about each other the faster we share the smart things we’ve learned.”
Conclusion
In my world, the farmer is also the off-farm breadwinner. When WWOOFers are plentiful, our family has the luxury of relaxing after dinner instead of going straight back to work for a few hours. A quick drive to the back of the farm in the truck to check the barley turns into a family walk full of teaching moments for our son and quiet enjoyment of the beauty we barely see in our normal haste.
As the keeper of the house, planning lunch is a larger task than when we are without volunteers. On a fencing day, I just can’t feed twenty year olds the same way I do the two preschoolers who are my constant companions. No carrot stick people and cheese cubes anyone!
Every traveler we have hosted has been an impeccable house-guest, making every effort not to disrupt our family balance more than is necessary.  Still, it’s another body, another person’s energy and there is no way around the feeling that you’re trading something valuable for something else of arguably, equal value.
Clearly, this is not a cut and dried debate.  For some, it’s a life saver and helps make time for things that would otherwise get shunted to the back burner.  Different farms, different personalities and different time constraints all play into the WWOOFing equation. Take the time to assess your preferences. Then if you’re so inclined, give it a try.  You just might find all the best of hosting WWOOFers coming your way.
Who can say no to free help and culture in your kitchen?

For more information:
• World Wide Opportunities On Organic Farms Canada (WWOOF Canada) – http://www.woof.ca – Specializing in connecting organic and sustainable farms with traveling volunteers, this organization has national chapters in over 45 countries.
• HelpExchange.net – http://www.helpx.net – Connecting traveling volunteers with not only small organic farms but non-organic farms, hostels, B&B’s and sailing boats to name a few.
• A slightly different model than WWOOFERS, Global Lifestyles Canada places workers on farms, as well as other volunteer positions. For a fee (to the traveler, not the farmer!) they help place travelers with suitable hosts. www.globallifestyles.ca

—-

Is it legal?
A province by province survey of regulations covering volunteer farm workers | BY SHIRLEY BYERS

Dave and Treena had never realized hosting a couple of farm apprentices could be so much fun. Or so expensive.
Room and board they’d counted on, but they hadn’t factored in things like higher heating bills.
Dave and Treena typically turn the thermostat way down before they leave for work in the morning but with Sam and Chrissie in and out all day they can’t do that anymore. Sam’s not accustomed to sleeping in a cool house at night and to be fair, that bedroom over the garage is a bit chilly on cool spring nights. So they’ve set the thermostat at what to them is an outrageous 22 degrees round the clock and prayed for a heat wave. Then there are the extra cleaning products, paper products, higher electricity bills… And yikes! Does that little Chrissie eat a ton of meat or what? Where does she put it?
Add the cost of driving a 500 km round trip to pick them up and deliver them back to the airport which entails Dave or Treena losing a day’s work/pay and the Browns are starting to wonder if they really can afford to host unpaid farm workers. They wonder if they can claim these extra expenses on their income tax.
The good news is that they can, but. . . .
“Farmers can claim the expenses involved with housing a volunteer worker on their income tax, but if they do they need to issue a T4 reporting the taxable benefits supplied to the volunteer,” said Lance Stockbrugger, chartered accountant with Price Waterhouse, Coopers at Humboldt Saskatchewan.
Canada Revenue Agency wants to make sure that if somebody claims an expense somebody else claims a benefit. That means that if Dave and Treena claim the expenses of hosting their volunteers on their income taxes, Sam and Chrissie will have to claim the benefits they received from Dave and Treena on theirs.
And if a farmer does decide to claim expenses incurred by the volunteer and issue T4s Stockbrugger warns that there could be other repercussions. “When issuing T4s for a benefit Canada Pension and Employment insurance need to be deducted.”
If a worker’s income or benefits received from an individual farmer/employer are under $3500.00 they don’t have to pay Canada pension on it.
Non-Canadian volunteers, depending on what country they’re from, might be able to get credit for taxes paid in Canada. This would depend on whether Canada had a tax treaty with that country (i.e. the Netherlands, which does).
Shelburne Ontario accountant Eric Bryant said that while it is legal for farmers to claim the expenses they incur while hosting volunteer farm workers, he feels the benefits are basically spiritual, as opposed to financial and he doesn’t encourage farmers to claim the benefits or payment in kind they provide to volunteers. He said that the farmers he’s dealt with have found their volunteers through farm groups whose aim is to encourage young people to go into farming.
New issue of farmers, new issue for regulators
In the US, a Cornell University site warns: Be very careful about how you set up internships. Internships can be a win-win situation, providing a high-quality hands-on learning experience for an aspiring farmer and providing you with non-family farm labour. Offering room and board, or even a small stipend, in exchange for this farm work is NOT considered legal by the Dept. of Labour, unless the intern is also getting credit at an institution of higher learning. If not, you must pay the intern minimum wage. Farms across the country have been nailed for this, so please research carefully before you create a farm internship. http://nebeginningfarmers.org/blog/tag/labor/
Scary! Could it happen here?
Labour laws are under provincial jurisdiction so we checked with each province via telephone and/or email. Our questions sent reps scurrying to their files and it took some time to round up all the answers. Clearly, this was not an issue that came up every day.
In British Columbia, Linda O’Connor Communications Manager Public Affairs Bureau for the Ministry of Labouremailed, “There’s no such thing as an intern for the purposes of Employment Standards legislation. If the individuals are deemed to be an employee then they must be paid in accordance with the legislation. The Branch is unable to supply hypothetical rulings on employment status that is determined by the specific facts in a case.”
In Alberta, the concern would be that the “intern” was in a program sponsored by a legitimate school, college or university. On the other hand, if someone wanted to explore a career in farming by volunteering on a farm Alberta Employment Standards wouldn’t stop them. They would only get involved if they received a complaint from the volunteer or from a third party to the effect that it looked more like an employer/employee relationship. Farm labour in Alberta is exempt from labour standards except for termination pay and parental leave.
In Saskatchewan persons employed as farm labour are not covered under the Labour Standards Act except if the farm operation or part of the farm operation could be classified as “commercial.” Egg hatcheries, green houses, custom combining, and feedlot operations would be examples of farms falling under the definition of commercial for this purpose. These operations would then be covered under the Labour Standards Act in Saskatchewan.
“In traditional farming, if you hire someone to till soil, look after cattle, that kind of thing, that’s exempt under the provisions of the Act,” said Glen McRorie—director of compliance and investigations for labour standards. “What it says is—employees employed primarily in farming, ranching or market gardening—those individuals are exempt from the act. That would cover volunteers too.”
The hypothetical intern situation wouldn’t be a problem in Saskatchewan unless the farmer was requiring an intern or a volunteer of any stripe to work on a farm or an area of a farm that is deemed by the Labour Standards Act to be “commercial.” And that’s where it gets tricky.
For example, volunteering to dig and bag potatoes would be okay. An on-farm French fry plant would be considered commercial and it would not be right for a volunteer to work there. Picking strawberries would be okay. Making jam or selling that jam at a local farmers’ market would not. Tending cattle on a farm would be okay. Working in a feedlot or at an on farm abattoir would not.
If farms are processing food then they are covered by provincial labour standards and that would mean that workers must be paid at least minimum wage and be given all the benefits of a paid employee.
In Manitoba all facets of farm labour except farm workers employed by family members are entitled to all rights including equal wages, payment of wages, minimum wage etc. If a volunteer wanted to work in any of these situations for no pay, he and the farmer would be within the law, but the farmer should be aware that the volunteer could at any time decide that he, in fact, wanted to be paid.
In Ontario volunteers would not be covered under provincial labour standards. Matt Blajer with the Ontario Ministry of Labour said, “Our employments standards acts specifically exempts people not covered, including individuals performing work under a program approved by a college of applied arts or University or secondary school student work experience – co-op placements and work experience programs are not covered by the Employment Standards Act.” In other words, volunteers would not be working illegally they just wouldn’t be covered by their Employment Standards act – because they’re not employed.
If an intern in Quebec was in a program recognized by the Ministry of Education that would give credit or provide an experience that would be credited in his training, therefore giving the opportunity to complete a semester or diploma – the “intern” would be excluded by Labour Standards law—for everything except harassment or if they were pregnant and had to be withdrawn from the program.
As regards a less formal arrangement between the farmer and an intern/volunteer each case would be considered individually. The parties involved should talk to the Director of the county where the internship would take place.
New Brunswick’s Employment Standards Act (ESA) provides for agricultural employees in only a few specific circumstances. There are currently no provisions in the ESA dealing with volunteers.
At Nova Scotia Labour and Workforce Development the policy is that people can volunteer. As long as the volunteer is not in a particularly vulnerable situation there would be no problem. When this happens wages may be ordered but a spokesperson said this issue has never come up in the farm context.
When presented with the hypothetical situation of a person working as an intern/apprentice/volunteer on a farm under an arrangement with the farmer, Newfoundland Labrador labour standards officer Phyllis Williams said, “If this person is under the control and direction of an employer and performing the same duties as if they were actually working, we would consider him an employee and (therefore he) should be paid and provided benefits under provincial labour standards. … This would also apply if the volunteer was apprenticed through a recognized school.”
Volunteers are not covered under Prince Edward Island labour laws, said media rep for Labour and Industrial Relations, Rebecca Bruce. They’ve had no inquiries about internships but if the situation did arise the interns would have to be enrolled in a post- secondary institution and receive minimum wage.

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Accidental farmers
What happens when something goes wrong? | BY SHIRLEY BYERS

Jack’s decision to decline a decently paying job at Costco and volunteer on a small Saskatchewan farm the summer after his first year of university left a few people scratching their heads.
But Jack knew he’d made the right choice. He’d yearned to be a farmer since he was a little boy but he’d never had a chance to really take it for a test drive. This summer he’d get that chance- free room and board and gas money, and plenty of farm. He’d spend the summer herding sheep, making silage and fencing several small paddocks. It would be hard work but Jack figured that as far as his farming dream was concerned—the next four months would either make or break it.
As it turned out, it was Jack’s leg that was broken. He was jumping off the tractor; his foot slipped and down he went.
It was a particularly nasty break. With three weeks left in the summer Jack was faced with a hefty bill for the ambulance—in Saskatchewan ambulance charges are only partly covered by Saskatchewan Health—and a long recuperation that would make getting around the university very difficult. The job he was counting on to pay his winter bills was now impossible until early October, when it might or might not still be available.
Ambulance charges vary from province to province. Had this incident occurred in say Ontario, and Jack was a health card carrying resident of that province ambulance costs would have been covered. If he was from another province but working in Ontario, he likely would have had to pay $240.00 for the trip to the hospital. Residents of another country could expect to pay the full cost of any ambulance services.
Cover me, I’m going in
Nobody wakes up in the morning and says, “I think I’ll have an accident on the farm today.”.” Depending on various factors volunteer workers may or may not be covered for accidents. . Also, farmers may be held liable for accidents that occur on their property.
The WWOOF Canada site is very clear: “`WWOOF Canada is not responsible for any loss, injury or damage to yourself or that you cause. You are responsible for your own Travel and Health insurance. Some farms may ask you to sign an additional waiver when you arrive.”
At BC based Global Lifestyles, program coordinator Paula Jamieson said, “All of our participants are travelling on international medical insurance. It’s mandatory. They’re covered.”
“We have a waiver of liability all of our participants read and sign. It’s covering off risk points associated with the activities they would be involved in. Basically it’s a “Hold harmless” agreement. They acknowledge and agree that there are risks associated with the terrain, the animals, the weather etc. and they would not hold us or the farmers responsible. Farmers who want to have a waiver in place would have to do that with their own lawyers.”
More informal arrangements such as Jack’s, between farmers and volunteers, would have to be handled by the individuals involved. Farmers hosting any volunteer farm workers should check with their insurance agent.
Farmers may or may not already have liability insurance that would cover anyone on their farm. But liability can be difficult to prove, said Kelvington, SK insurance agent, Hubert Linke. “You have to be negligent before you’re found liable. Liability means to neglect to do the actions that a reasonable, prudent person would do—or the actions that a reasonable, prudent person should have done but failed to do. It depends entirely on the circumstances. In the world of liability it’s not black and white.”
And it’s not easy to understand. Liability covers us when we are remiss. It covers our failings. If we are negligent, if we are to blame, and we are found to be to blame, found liable—liability insurance covers our backs. If we are found not liable liability insurance doesn’t pay the injured party.
If for example, Jack broke his leg while he was bungee jumping off the farmer’s barn, a practice the farmer had expressly forbidden, the farmer’s insurance adjuster might say, “Sorry, but it wasn’t the farmer’s fault. He is not responsible. We’re not responsible. We are not paying.”
If Jack, feeling the farmer was responsible, decided to sue him, the farmer’s insurance company, from whom he’d bought the liability insurance would probably cover his legal fees and if he was found liable, might pay the settlement.”
Buying an accident policy for the volunteer would be another option. These vary in price and amount of coverage. Some cover accidents, others sickness and accident. Both include death.
If the volunteer says, no worries, he/she is already covered Linke advises farmers to draw up a document to that effect. Make sure it’s something with a signature and have your lawyer take a look at it.
What about workers’ compensation?
Farming is not a mandated industry under our act, said Janice Siekawitch, Director of Planning and Communication at Workers Compensation Board of Saskatchewan. Two things would have to be in place for a volunteer to be eligible for coverage. The farmer would have had to have asked for and received coverage.
And, in order for the worker to be covered a worker/employer relationship would have to be established. This is typically done with wages or transactions, such as room and board, that stand in for wages. If you’re T-4ing a worker it may be he is a worker to the farmer.”
Farmers and volunteers should note that workers compensation programs are administered provincially. We were unsuccessful in our attempts to get information from another province which shows this is not an everyday situation. Tread carefully.
Farm safety is best considered before an accident happens. Global Lifestyles Farmstay coordinator Daniel Budgell recommends the FARSHA (farm and ranch safety and health association) site for hosts and volunteers. It can be found at: http://www.farsha.bc.ca/ . The Canadian Agricultural Safety Association is at:
http://www.casa-acsa.ca/english/

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HELP! How to get the most out of your volunteer farm workers (and make sure they have a good time too!) | BY FIONA HAMERSLEY CHAMBERS

I have a small farm and plant nursery located near Victoria, British Columbia. When my partner and I separated amicably two years ago I wanted to stay on the farm with our two small children. However, I quickly realized that I couldn’t succeed on my own. My 10-acre farm isn’t established enough at this time for me to afford to hire outside help, yet I am at a critical phase in the start-up of my organic plant nursery and farming business where there is a lot to be done. In addition to the practical tasks such as building a new greenhouse, expanding my nursery area and of course maintaining 10 acres and a household, there are the important business development aspects like creating a website and building a presence in the community.
Finances are tight, and I still need to work off the farm to pay the regular bills. I’m pretty handy, but I don’t have the time and some of the skills necessary to build my infrastructure and business as I need to. Two years ago this herculean situation all seemed a bit overwhelming and I considered giving up and moving back to town. However, I was amazed to discover that help is nearer at hand and a lot more fun than I had thought possible.
On the recommendation of a friend, I researched and then joined an internet-based group called Help Exchange. Participation is free, and while members can pay to upgrade to an advanced status that includes some extra benefits such as more advanced helper search options, I have never found this extra cost necessary. I also considered joining the WWOOF organization (World Wide Opportunities on Organic Farms) but the $50 yearly membership fee was more than I was willing to pay. If you are looking for ‘free’ farm help, there are many organizations like WWOOF, Help Exchange and Workaway active in Canada. I have so many great applicants through Help Exchange, though, that I haven’t joined any of these other groups.
How it works
The general arrangement that hosts have with helpers through Help Exchange and similar organizations is that the host trades room and board and the experience of living/learning with a Canadian family in return for 30-35 hours of labour from the helper each week. Since many helpers are participating in these programmes to learn–a new language, a certain type of farming, about horticulture, etc.–it is also expected that the host will do their best to teach the helper what they know in their field of interest.
In my experience, there are many benefits of having farm helpers. I get extra help to run my farm and household such as chopping firewood, cooking and cleaning, building infrastructure like new fences and planting an orchard. My kids and I have also really enjoyed hosting people from different cultures and improving languages such as German, French, Japanese and Spanish. This is a bit confusing. Whose language is being improved? We have met wonderful people, some of whom have become life-long friends.
There’s Lindsay, the elementary school teacher who was like having Super Nanny to stay, who returns to us each summer to spend her holidays.
Our first helper was a Swiss German with a 4-year degree as a farm mechanic (what a dream!) who is planning to return here next year for his honeymoon.
Having helpers has turned us into tourists in our own town and it’s been a great excuse to get off the farm more often and appreciate where we live. It has helped me to slow down some days and take us all swimming at a local lake or beach instead of finishing yet one more task on the never–ending farm list.
I’ve also learned to make use of the unique skills that some of my helpers have brought to my home. I have a lovely set of watercolour paintings of my property, I’ve had morning yoga lessons from a Japanese instructor, one helper had a 5-year degree as a pastry chef, and an English landscape designer has imagined us a wonderful and functional front yard–still on paper and not yet built. That project is awaiting the helper who knows how to run a backhoe!
We have also been able to pass some much-needed help along to other neighbours to assist with not only farming tasks but elder care, carpentry, babysitting, gardening and house cleaning. A number of our farming neighbours have now signed up on Help Exchange or similar programs and it’s been great to see many young travelers becoming a part of our extended community. When my parents went to Europe last summer they made a grand tour visiting some of the helpers they had met on my farm, including an invitation to go truffle-hunting on a grain farm in France!
In my experience, most helpers are motivated, competent and pleasant to deal with. However, problems do sometimes arise and it’s a good idea to think about this in advance so you are prepared. I’ve come to realize that when a problem or issue develops, it is most often as a result of me not setting a clear expectation or rule, or me not managing the helper effectively, rather than the helper being at fault. The most common issues I’ve had to deal with from some helpers are: not being on time to start work; not understanding my instructions or following them exactly; poor work ethic; and helper being unhappy or grumpy.
In my years of doing help exchanges I can honestly say that I’ve only had three poor experiences. However annoying or stressful these were at the time, I have come to see each of these as an important learning opportunity and I now reap the benefits of having gone through these troubles.
First, there was the East German couple who came to stay for two weeks, stayed for six, stopped caring about the work, and simply wouldn’t leave, even when asked bluntly to do so. Lesson learned: set clear expectations about length of stay. It’s easier to commit to 3 weeks then offer to extend it than to commit to 5 weeks and find this is a mistake.
Secondly, there was the Australian couple who arrived to help with the haying knowing full well that they had extreme allergies to dust and grass. I ended up driving them to a hostel in Victoria in the middle of the busiest day as I was so concerned about their health. To complicate matters, one was a strict vegan and the other was acutely intolerant of gluten. Lesson learned: always ask helpers when I interview them about any health issues or dietary preferences.
Finally, there were two young Frenchmen who were the laziest and moodiest fellows I’ve had the misfortune to meet. They arrived for a two-week stay right at the end of a six-month trip and it was obvious from the first five minutes that they were no longer getting along with each other. I also got the distinct impression that while their bodies were eating and sleeping at my farm their hearts (and work ethic) had already returned to France. They started work late every morning, stopped as early as possible and left messes wherever they went. Lessons learned: don’t accept applicants for a short stay at the end of a long trip, ask couples and friends whether they have traveled together before, be very clear about work hours and say something right away when these expectations are not being met.
Interestingly, it was my other helpers who really couldn’t stand these two and their antics. It was only with a great deal of diplomacy that I avoided the Germans sending the French packing down the driveway with a large imprint of a German workboot on their backsides. Perhaps there was a bit of international history at play here, too, but I know better than to get into this. . .
I’ve also had to accept that despite my best efforts, there will always be accidents. Some of these result from a lack of experience (like the Spaniard who planted all the garlic upside down and tried to chop the firewood against the grain) while others are cultural (enamel-ware isn’t common in Europe, so I’ve learned to proactively tell the Europeans that these pretty bowls are actually metal and don’t go in the microwave.)
Until last year, I had only regular home insurance for my farm. When helpers arrived I made a point of writing down their passport number as well as medical insurance details, figuring that this would cover me in case they had an accident or medical emergency.
However, after doing more research about common farm injuries and liability, and talking to my insurance agent, I decided to upgrade to a proper farm insurance policy. While this costs me an additional $750 per year, I think that the peace of mind and additional coverage that my helpers and I receive is worth it. I found the best rates and coverage with Peace Hills General Insurance Co. The important clause is the $2000,000 ‘farm liability coverage’. The only downside to this coverage is that a helper has to sue the farmer personally in order to make a claim for an injury.
I also do my best to minimize risk by not letting helpers use heavy machinery or dangerous tools like a chainsaw unless they have professional training with it. I specifically talk to them about safety the day they arrive, and never let them operate machinery alone. Admittedly, helpers are a ‘grey area’ in the insurance world. They aren’t paid help, but they aren’t just farm visitors, either. It’s best to check with your insurance agent and the appropriate government agency in your area to be sure.

HELPER DO’S AND DON’TS

DO:
• figure out how long you want them to stay (one week may be sufficient, but if specialized training is required you might want to specify a longer stay)
• get their passport numbers, medical insurance details and emergency contact names and numbers immediately when they arrive
• find out in advance what insurance coverage you need for them
• deal with problems or concerns RIGHT AWAY. If an issue arises I first ask myself “Is this my fault for not being clearer?”, and “How could I set this up differently next time?”
• Think about details before the helper arrives such as: transportation, work schedule, accommodation, personal space, how helpers will spend their days off, any dietary restrictions, religious beliefs if this is important to you, health concerns, etc.
• if things really aren’t working out, it’s OK to politely tell the helper(s) that it’s time for them to move on for the rest of their stay so that they can enjoy the remainder of their vacation and meet new friends somewhere else
DON’T:
• take smokers, even casual ones. This is a liability issue
• take extreme ESL (English as a second language). There are too many things that can go wrong and it takes too much time
• take helpers who won’t work well independently or in groups
• take helpers who don’t fit your lifestyle. If you have kids, make sure that they are kid-friendly. If you have a small single bed for your accommodation, don’t accept couples

How to get the most out of your helper(s)
• Appreciate them (remember to say thank you, admire a job well done, give them a parting gift, etc.).
• Manage them well (set clear rules, work behaviour and expectations. Stay two steps ahead of them. A daily job list that’s on the table with breakfast is a good technique.
• Ask them when they arrive what they want to get out of their experience, what skills they have, and what jobs they like doing. Make sure you try to fulfill some of these in their stay on your farm.

Q: How to pick the good ones?
A: Ask their mother!
So, now that you have joined a help organization and you have some applicants, how do you pick the good ones? I usually choose helpers who are over the age of 20 (more likely to be house-trained and mature), and prefer the mid-20’s to mid 30’s age group–any older and I don’t feel comfortable being their boss. I always interview helpers by e-mail and then by phone, asking questions about whether they smoke, how old they are, what their family does, whether they have traveled before, how long they want to stay, and what they hope to get out of their stay on my farm.
This conversation also allows me to judge their English proficiency and gives me a vague idea of their background and personality. I always ask my helpers for references, and this normally includes a conversation with their mother. Yes, their mother! I have found this to be the most useful reference I can ask for. If language is a barrier–my Japanese isn’t very good anymore- I ask them for an employer and friend who speaks a language that I do. I always keep these references on file in case I may need them later.
Once you’ve chosen a helper and they are going to arrive, what else should you be thinking about? In addition to the Do’s and Don’t list on page 33, you will need to think about how to keep your helpers happy. Some farm jobs, like mucking out, are gruelling, unpleasant and even monotonous. Small gestures go a long way and the simple delivery of a hot cup of tea and cinnamon bun–a North American dish, and helper favourite I’ve discovered – to the couple who’s been digging a trench in the rain all afternoon will keep them happily digging for longer. If a helper has re-organized my horribly disorganized pot storage area, I make a point of gazing at it in rapture when they’ve finished, or publically thanking them over dinner that evening.
When I have an exceptional or long-term helper I ive them a thank-you gift. Sometimes it’s something unique and locally made like a knitted toque or pottery mug, or sometimes an experience such as a whale–watching trip. When a new helper arrives, I give them a binder containing local maps and tourist information, and a farm visitor sheet. This paper includes important information such as my address and home phone number, neighbours’ names and contact details in case of emergency, how to dial 911 (this is not standard throughout the world), details about my septic and composting systems, etc. The sheet also includes a household schedule regarding mealtimes and expected hours of work. I have two helper bicycles (with helmets and locks) that they are welcome to use on their days off.

Building our hugelbeet

The area was 8 feet wide by 24 feet long. Work began in mid-May.
• Layer One: Pieces of rotting body wood lying nearby—beech, maple, ash and Manitoba maple—were placed end to end in a loose pile directly on the ground, around the remaining stumps.
• Layer Two: Branches of varying diameters, with larger ones on the bottom topped with smaller ones, followed by tree tops and brush. We used the tractor loader to crush them down. The smaller pieces were shoved down by walking over them. This layer was about two feet deep.
• Layer Three: Vegetable garden waste, together with rotted chicken manure that had been composting in the meat bird pen over the winter. This too was lightly crushed with the tractor bucket. This layer was about a foot high.
• Layer Four: The final layer was well-composted cattle and pig manure poured on top and allowed to dribble down the sides of the pile. The whole hugelbeet took about 10 bucket loads of compost and required some hand shoveling to firm up the sides. Depth of the top layer is about a foot. We ended up with a tall, long and narrow pile, so I took the loader and flatted the top a little, leaving about a three-foot wide surface. When completed, the pile was about four and a half feet tall.
It’s a good idea to water down the layers as they’re being put in place; luckily for us this year frequent heavy rains fell as we were building the bed.

Cattle
Martin Mason, who farms a herd of 30 shorthorn with his wife Liz and their sons in Drumbo, Ontario, recommends increasing your cattle herd through both breeding and buying stock. “Irregardless of the choice, be sure you have an ideal in mind [for your animals] and strive for your ideal,” he says. This may change over time with market demand or one’s own preferences. Mason notes that if your herd doesn’t meet your ideals, it may be preferable to purchase the type you desire rather than try to breed it yourself. If purchasing, he advises to try and look at the dam and grand-dam.
“A breeding program is a long-range plan,” he cautions. “Your ideal is not normally acquired in one generation. Remember, it costs about the same to keep a good cow as it does to keep a poor cow, so seek to have the best cow herd you can possibly have.” That’s why Mason recommends the use of artificial insemination (AI) for on-farm breeding. “Superior genetics are available through AI and you don’t have the expense of housing and keeping a bull for 365 days of the year,” he says.
However, the Bjerlands favour doing their own breeding. “It’s cheaper and it does take time, but in the end you will have animals that are to your liking,” they say. “We have also brought in new genetics using AI, but were more satisfied with using stock we already knew.”
Although not much cattle feed is purchased in bulk—perhaps only calf feed or post-weaning feed—Mason recommends storage in a hopper-bottomed feed tank. “Preferably, stay away from purchased compound balanced feedstuffs as much as possible, simply for the sake of your bottom line,” he advises. “Have your home-grown feeds analyzed and balance with supplements if necessary.” The Bjerlands used to buy grain in mini bulk bags, but found it awkward and time-consuming. “We did not have a tractor to lift the bag from the truck, so all grain was taken out by pail and then ground by an old Mac clouds grain grinder,” they note. “Today we have a 1,200 bushel grain bin and use an auger … from the bin into the grinder to make chop for all our animals.”
In terms of selling increased product, Mason says direct marketing is a good way to increase profits, but admits not all farmers can do it. “Marketing becomes another task that is time-consuming and I don’t think many small farmers who also work off-farm can do it well—simply because of the resources it demands,” he observes. Marketing issues to consider include lining up orders with the time of butchering and storage of butchered product. He notes that purchasing a side is a significant one-time expense for many customers and they need adequate storage space. “One also has to make sure you are only selling quality,” Mason says. “The consumers’ experience has to be more than positive – they have to be delighted.” He recommends that, in addition to selling halves or quarters, farmers should think about making up boxes of assorted cuts, such as one for $100. “Consumers like to see the products they are purchasing,” he adds. “Plastic vacuum packaging is a bonus to consider if it’s available to you.”
Bjerlands have kept their pricing steady from season to season even though input costs have risen, and periodically check prices at the organic food store and use these prices as a “reality check.”

Llamas and alpacas
With llamas and alpacas now in demand for their fibre and meat, and as herd guardians, breeding stock and therapy animals, the opportunities to expand your operation are bright, says Walter Coombs, president of the Canadian Llama & Alpaca Association. While dogs and horses have been used in therapy for many years, rabbits, llamas and others are now making inroads. “Llamas, by their nature, are innately compassionate, calm and nurturing,” says Coombs. Like other animals, their presence can help with people with depressive issues, anxiety and more.
At Pacific Animal Therapy Society on Southern Vancouver Island, Inca the llama does therapy visits with both the young and elderly, in a hospice and many other facilities. “He is no problem in elevators or on stairs,” says spokesperson Sadie Guy. “We have to watch him closely though if near roses, etc., as he will eat them!”
Coombs farms 30 llamas northwest of Edmonton and sells pretty much all animals for guardian purposes. “Analyze your market,” he advises. “To sell more animals, spread a larger geographical net.” With a gestation of 11 months, increasing your herd of llamas through on-farm breeding will take a while. “The good news is that price of new breeding stock has decreased radically since 2003,” says Coombs. “This is partly due to the border closure due to the BSE crisis, but also the demand for breeding stock has dropped off.” Today, a registered show-quality sire costs about $500, where the same animal would have been worth a remarkable $100,000 in the early 2000s.

Goats
It’s a snap to increase your goat herd quickly with the species’ tendency to birth twins and triplets, and that’s what Canadian Goat Society President Sherrie Semple advises. At the same time, she strongly cautions to start out small and grow with your market. She also sees purchasing large lots of animals as risky. “The problem with this is health issues,” she notes. “I would increase a herd myself and bring in bucks for new genetics.”
In addition to needing adequate pastureland you will of course need things like more barn space and added fencing as you grow your herd. With dairy goats, you will need more milking equipment and storage.
In terms of marketing an increased volume of product, Semple advises “Make sure you have contracts in place ensuring a minimum purchase requirement. You could hire salespeople or approach companies yourself to sell your product, but doing it yourself also takes away from the running of the business.”

Sheep
Bob and Laurie I’Anson Laurie’s Little Lambs near St. Catherine’s have increased their flock from 10 to 29 Old English Southdown Babydoll sheep in the recent past. Bob plans to lease them to vineyards in the vicinity to keep weeds and grass down. “The practice is fairly new in Canada, but sheep are widely used for this purpose in Australia, New Zealand and France,” he notes. “Vineyards save a lot of money in terms of labour in grass cutting and chemical usage. Babydoll sheep are well-suited for this with their small stature, and there are hundreds of wineries in this area.” One Ontario winery that began the practice several years ago uses weaned lambs until grape ripening, at which time the lambs are slaughtered, but I’Anson plans to use adult sheep and remove them during ripening (when the grapes make attractive snacks) and then return them after harvest. “It takes four or five sheep per acre of vineyard, so I would like to expand my flock to around 50.”
With a rare breed such as Babydolls, I’Anson says it’s typically only possible to import a small amount of stock at a time. “I imported two groups from the U.S., and I am going to increase my flock through my own breeding from here,” he says. “It will expand quite quickly with twins and I have been advised about a supplemental ration that increases chances of twin births.”
At Black Walnut Lane Farm in Millgrove, Ontario, having twin births is an important goal in order to have saleable lamb year-round. Owners Ron and Adele Service raise Dexter cattle and many breeds of sheep, and Adele says expansion was based on observation and record-keeping with the different breeds. “We have been gradually increasing our flock over the last ten years with our own breeding program: up to 160 ewes,” she says. “After a number of years of observing the stamina and productivity of the full bloods and cross-breds, in 2008 our main focus became Jacob and Texel (full and cross-bred), with the introduction of the Booroola gene (otherwise known as the “twinning gene”).
When they looked into supplying local farmer’s markets with lamb last year, they discovered they didn’t have enough and had to buy from another farmer before they bought 110 commercial Katahdins to fill the demand. Adele notes: “The work load doubled … We needed more shelter, more equipment, more feed … therefore more instant expenses, more stress. However, we are now producing and selling all our own lambs at three farmer’s markets, plus freezer orders and to two restaurants.”
At a certain point, it became very obvious they needed a bulk feed bin, says Adele. “It was a 5 tonne bin raised high enough so that we could fill a wheelbarrow under it. Quickly thereafter we purchased two 3-tonne gravity grain wagons.” In the meantime, Ron was doing research on corn silage: methods of storage and feeding. “He purchased a 2 tonne side opening mulcher, for line feeding,” notes Adele. “We also had to rent more land to grow more hay. All these decisions take time and resources, plus research, asking questions, networking, problem solving, taking courses, etc. I am not sure that there is a straightforward template of how to do this, as everyone’s situation is different. That is why I do appreciate the wealth of information that is available via the Internet and through the Ontario Ministry of Agriculture, Food and Rural Affairs.”
In terms of pricing, Adele says “At some point a few years ago I decided I would not apologize for the price of our lamb. I ‘knew’ my flock and the labour and infrastructure and most of the cost of production it took to produce our lambs. Quality food does cost more money [and] the educated consumer understands this.” She says she watches prices in the greater Toronto area, in specialty butcher shops, grocery stores and also monitors at the farmer’s markets to see what cuts are selling well and being asked for. In addition to lamb, the Services sell beef (their own Dexter and Angus), bison (bought from a rancher in southern Ontario) and wild boar (raised by their farm business associates Mark and Tania Veenstra). They’ve currently run out of beef inventory.  

Chicken
Expanding a chicken flock is accomplished through chick purchase but, like others, Al Keshwani, owner of Rochester Hatcheries in Westlock, Alberta, advises establishing your market first and increasing your operation in stages. “Don’t be scared to get bigger, but do it in steps,” he says. “Farm gate or farmer’s market, you have to market and build a clientele. People will see the quality a few times and then establish themselves as regulars.”
You’ll also have to stay within the quota for small producers, which varies widely by province. For example: in Alberta it’s 2,000 birds while in Ontario it’s 99. However, Keshwani advises talking to your provincial marketing board about exemptions for small producers. “There are options,” he says. “You can lease an organic [commercial] quota for a small amount; then after a few years you can buy the quota.”
Looking after a larger number of birds will probably mean automating your watering system, and could mean automating feed, ventilation and heating. “Humidity management is very important with larger numbers of birds,” Keshwani says. “You’ll need a fan and it should probably be automated to come on when needed.” To make sure your temperature is what it should be, it’s not about how many heat lamps you have, he notes. “At some point lamps aren’t a good idea anymore. You need a more efficient heating system. Bulk feed offers savings over bagged feed and is also a better choice because it can be mixed to specifications.”
Keshwani says pricing is straightforward. “It’s what the market will bear,” he says, “but that’s different depending on how chickens are grown with regard to welfare and other conditions, organic or not.” You must also determine where you will get the birds processed (in the case of broilers) and work that cost, as well as transportation and time, into the price. He advises getting as many signed contracts as you can. “A lot of small customers is a safer bet than a few big ones,” Keshwani notes, “because if one drops away, that’s only a small percentage of your sales.”
Whatever livestock you raise, Adele Service stresses that to successfully expand your operation you need to have “fire in the belly.” “That is what we have when we talk around the dinner table,” she says. She also concludes that to have the energy and skill sets for creating a farm business (which include vision, financing, breeding and day-to-day operations, planting, harvesting, marketing and selling),
“It takes a team.”

Simplicity, low external inputs, and high-quality outputs were the guiding criteria for his year-round gardening system. “Our goal was to find the lowest tech and most economical way to extend fresh-vegetable harvest through the winter months,” he says. Coleman, who has been growing vegetables year-round on a commercial scale since 1995, has developed a fine-tuned growing system through his attention to detail.

Last year he produced $120,000 worth of vegetables from 1.5 acres, with only a quarter of an acre under cover, using very little supplemental heat.

Farming on the “back side of the calendar,” as he calls it, has many advantages. It means he can hold his markets, keep his crew employed, and it provides a more balanced year-round income, he says.
Growing vegetables year-round at Coleman’s Maine farm is no small feat. Located two-thirds of the way up the Maine coast on the 44th parallel, temperatures can dip as low as -29 degrees C. Using standard, plastic-covered, gothic style hoop houses allows Coleman to mimic growing conditions 500 miles south of his farm. Adding a second layer of protection, a floating row cover 30 cm above the soil, simulates growing conditions a thousand miles south of his farm, he says. Coleman calls his unheated greenhouses “cold houses,” as opposed to “hot houses.”

“Using the double layer of protection lengthens the growing season on both ends, basically for free, no heat required,” he explains. The only cost is the cost of the greenhouse and the row cover material.
Another key to the system is growing vegetables that do well in the cold instead of heat-loving plants such as tomatoes. These vegetables include spinach, Mesclun (a mix of baby salad greens), carrots, mâche, watercress, and potatoes. Many cold-tolerant vegetables can easily survive temperatures down to -12 degrees C or lower as long as they are not exposed to the additional stresses of outdoor conditions, he explains. The double coverage also increases the relative humidity in the protected area, which offers additional protection against freezing damage. Any type of lightweight floating row cover that allows light, air and moisture to pass through is suitable as the inner layer of material in the cold houses, he says.

Coleman maximizes the use of his greenhouses by moving them to where they’re needed. For example, he starts spinach in the greenhouse and once it’s safe from frost, about the third week in March, he can move the greenhouse to another location and use it to start another crop like carrots. By the end of April, the carrots no longer need protection and then he can start another crop like zucchini. This allows him to double the use of his capital investment in the greenhouses, he says. “We became involved with greenhouses because of our interest in growing winter crops and then wondered how to best use them for the rest of the year,” he says.

Planting at the right time for your conditions and environment is also crucial, he says. “For example, the trick with winter-harvest crops is to get the seeds in the ground in September, not November, so the crop has a chance to grow and put out new leaves,” he explains. “I think of August-September as the second spring.” Successive seedings also ensure a continual harvest.

Coleman didn’t invent the moveable greenhouse concept. This was actually a technique used by vegetable growers in the 1890s, he says, before chemicals were available to sterilize the soil in the greenhouse. Rather than completely digging out and replacing the soil in a greenhouse, an extremely labour intensive job, the growers would move the greenhouse to a new location. This is just one of many techniques Coleman learned about through his hobby of reading old books. There’s a wealth of knowledge in books from before the 1940s, in the pre-chemical days, he says. “The basic ideas haven’t changed…there’s just some new technologies.”

Since early harvests can bring considerably higher prices for produce, Coleman tries to have tomatoes ready when his farm stand opens in early June. He aims to have peppers for sale two to three weeks after that. “Hoop houses can give a four to twelve-week jump on maturity without heat,” he says.

Coleman’s four-season growing system is not static, he emphasizes. “We are continually evolving.” His research is ongoing to determine precise planting dates and greenhouse space allocation for each crop to have as wide a variety of vegetables available continuously and he’s also looking for varieties that will germinate in cold soil or that are less prone to bolting in the summer heat. Coleman prefers to sell a wide variety of fresh produce into local markets (within 25 miles) rather than producing a lot of one type of vegetable and shipping it great distances.
“There are many possibilities still to come, we are only scratching the surface of what the winter harvest is capable of supplying,” says Coleman who thinks that his nontraditional winter vegetable production system has potential for growers in any part of the world where cold weather currently restricts production.

Winter harvest of a wide variety of crops would be a logical step for farms who market their crops through Community Supported Agriculture. “Instead of increasing the number of subscribers you can increase the number of months you supply them,” he points out.

Coleman farms organically using what he calls deep organic techniques. “Deep-organic farmers, in addition to rejecting chemicals, look for better ways to farm. Inspired by the elegance of Nature’s systems, they try to mimic the patterns of the natural world’s soil-plant economy,” he says in his book, The Winter Harvest Handbook. “We don’t have to control nature, we can work with it.”

On the other hand, shallow organic farmers look for quick-fix inputs, he says. They mimic chemical agriculture using bagged or bottled organic fertilizers and arming themselves with the latest organic weapons to treat insect and disease problems.

It’s the organisms in the soil that make the whole system go, says Coleman who was inspired many years ago when he first learned there are a million live organisms in a teaspoon of fertile soil. Compost is the world’s best fertilizer and can be made from any waste such as spoiled hay, cabbage leaves, manure or carrot tops, he points out.
Coleman offers the following advice for those who want to try their hand at winter vegetable production. First you need to determine if there is a market. If so, start small untill you can wrap your head around it, he says. For example, if you have a greenhouse with some benches for growing bedding plants, he suggests trying to grow watercress or baby leaf lettuce in potting soil in flats. His final piece of advice: “Don’t quit your day job.”
Coleman’s book, The Winter Harvest Handbook (2009), gives a detailed explanation of the evolution of his four-season growing system. He wrote the book to pay back all the nice people who shared what they knew with him, he says. “I want to pass this information on to the next generation,” he adds. “Organic farming will work when the coal and oil run out. That’s how we’ll be feeding everyone’s grandchildren, might as well get started now…before we’re desperate.”

It’s easy to see why Coleman, a former mountaineer and adventurer, chose agriculture as a career even though he didn’t grow up on a farm. “Agriculture is like a mountain that you can never get to the top of…it’s a learning curve that goes on and on and on,” he says. “And the best part of mountain climbing was always the figuring out how to get to the top, not the actual getting there.” It’s this sense of wonder and curiosity that will continue to drive the 71 year-old Coleman in his pursuit of an ever-better growing system.

Coleman’s farm stand at his Four Season Farm is open from June to September. “It’s hard to tell the customers from all those who are looking around,” he says with a laugh.

More information can be found on Eliot Coleman’s website at www.fourseasonfarm.com. In addition to The Winter Harvest Handbook, he has written two other books: The New Organic Grower (1995) and the Four Season Harvest (1992). He is married to horticulturalist and author Barbara Damrosch.