Small Farm Canada

July/August 2010 – Fractionalization! What fractionalization?

admin — Mon, 26 Jul 2010 14:10:22 +0000

Several times in the last few months I have heard about fractionalization in the Canadian farm community. If I understand the issue correctly, fractionalization means there are too many competing interest groups, provincial boards and regional organizations to keep agriculture from presenting a unified front.
What nonsense.
I can assure you that Canadian farmers are united in their efforts to produce good food, steward the land, and make farms viable. From coast to coast, we work, speak and produce as one. The only exception I might make—and I emphasize it is the only exception—are the farmers represented by the marketing boards. Maybe I am just jealous of all the new tractors they can afford, but it seems to me a horribly unfair advantage over the rest of us to be able to focus on farming and not the wretched marketing. What’s worse, every time I buy milk or eggs or chicken I’m making a payment on their new equipment! No, the quota farmers stand apart from us regular farmers.
But, as I say, that’s the only exception. Otherwise, farmers across the country face the same issues, the same challenges.
Fractionalization: ha! . . .
Come to think of it, I could be persuaded to make another exception. Organic farmers bug me. They whine above their weight, make the rest of us want to hide our sprayers behind the barn, and seem to have the buying public on a string. They have everyone wanting organic. What’s next? Organic bullets? No, organic farmers are definitely different. With those two exceptions, however, Canadian farmers are unified.
. . .
Okay, truth be told, I don’t really feel kin to large-scale producers of any sort, either. I mean, big ag has increasingly come to mean looking for a big handout. A lot of people make fun of us little farmers, but I say we are the only non-subsidy farms in Canada. I don’t have much in common with a fellow in Saskatchewan who needs a 10 acre field just to turn his air seeder around. Have those farmers ever walked their fields, ever touched the earth?
And while we are at it, let’s call a spade a spade and say what horse farms are: tax evasions! Putting them in the same category as a productive farm is like saying a negligee and overalls are both forms of protective clothing. Yeah, right. I guess I’d have to say something similar about agri-tourism. What have U-pick ice cream and corn mazes got to do with real farming?
Real farmers drive strangers off with a pitchfork, not welcome them in a clown outfit. I don’t want to be in an organization that counts any of these people as members. I’m in solidarity with real, food-producing small farms from coast to coast—though I have to say that the kind of small producers who live close to Toronto, Winnipeg and Calgary and cater to rich people with pastured Berkshire pork and holistically-massaged, lavenderinfused free range chickens and God knows what kind of bother me too. You have to take out a loan just to buy a pork chop. That’s just serving the fantasies of the rich.
I’m not so keen on fibre farms, goats or crazy niche products either. In all honesty I wouldn’t care to sit beside these folks at a farm meeting. Otherwise, I see eye to eye with farmers across the country.
Fractionalization: ha!

July/August 2010

admin — Mon, 19 Jul 2010 19:21:31 +0000

Right of way
By Treena Hein Knowing the regulations and using these tips will help make a
livestock drive go smoothly

Playing by the new rules
By Treena Hein Tighter, tougher rules mean farmers need a better
understanding of food handling & inspection

Education Special
Assembled by Connie Duivenvoorden A comprehensive listing of the very best
information sources, distance & in-class courses for small farmers!

The 7th generation farmer
By Suzanne Deutsch Sheep offer the greatest hope to keep this family farm
viable

Making Snyders Family Farm
By Helen Lammers-Helps Getting the word out using Twitter and other social
media, then delivering on the promise of a great experience, is the formula at
this successful Ont. farm

Keeping the art of food preservation alive
By Helen Lammers-Helps The Kitchener museum is a resource of old skills

COLUMNS AND DEPARTMENTS

Letters Thoughts on cooperative farming

News & Notes The legal appeals of raw milk, prize-winning small farms; efficiency, aquaponically speaking; wooly coffins; fibre research; fighting GM crops; new biopesticides

At Pasture Smart farmers are using brains instead of brawn to
get water to livestock

Equipment Small repair jobs can save $

Opinion This small farmer rejects the “get big or get out”
argument

Education Special

admin — Mon, 19 Jul 2010 19:14:28 +0000

Alberta Farm Fresh Producers Association (AFFPA)

Provincial Berry and Vegetable School

Want to grow the best crops ever on your small farm? Join other growers from Western Canada for the latest information on production and direct marketing at this 2-day school. Most AFFPA members market directly to consumers via U-Pick farms, farm gate sales and/or through Farmer’sMarkets. There is an Introductory Stream—for industry newcomers—and an advanced stream.
Details: Late Feb. or early March, 2011. Leduc, Alberta
Fee: TBA (2010 non-member price was $195/person for 2 days, lunch included.)
Info: http://albertafarmfresh.com/fruit_veg_10.htm
Email: dgregorwich@syban.net
Phone: 780-373-2503, Don & Joan Gregorwich. Fax: 780-373-2297

Alberta Sustainable Agriculture Apprenticeship Program (ASAAP)

A new apprenticeship program, in the Edmonton and Peace River region, is open for applications. Anyone who would like to learn more about sustainable farming, whether it be to transition from conventional agriculture to a niche product or to get some hand-on experience, can apply. Make the leap from learning to start-up. Help feed and work with bison, learn how to operate a feed-mill or develop a market garden. There are many options. In addition to learning on their host farms, the apprentices also attend farm tours and workshops provided by other farmers in the program.
Details: Most apprenticeships run from spring to fall, a few start this fall. A list of all the farms can be found on the website. To apply contact the farmer directly with a resume and a cover letter.
Info: www.startfarming.ca
Email: becky.lipton@mail.mcgill.ca
Phone: 780-271-1116 (Edmonton); Fax: 780-434-1616
There is also a national organization that offers apprenticeships:
http://www.soilapprenticeships.org/home.html

Alpaca Ontario

Annual Education Weekend

Whether you are looking at the business potential of an alpaca farm, or are ready to move past the hobby farm stage, the education weekend brings together alpaca owners and breeders willing to share information. Keynote speaker Dr. Patrick Long, DVM will teach some basics in alpaca husbandry as well as more advanced procedures. Dr. Brett Kaysen from Colorado State University will speak on genetics and Jill McLeod, alpaca judge and fibre expert on her expertise.
Details: Oct. 22–24, 2010. Peterborough, ON at the Morrow Building
Fees: TBA
Info: www.alpacaontario.ca
Email: info@alpacaontario.ca or trixi@rogers.ca (Trixi Lloyd, President)
Phone: Alpaca Ontario @ 705-696-1649; Fax: 705-696-2099

C-Dar Biodynamic Society
The society is based at C-Dar Lodge Farm, a 20-acre biodynamic demonstration farm in Paradise Valley, British Columbia (15km north of Squamish). The farm serves as the experiential learning site for the society’s courses and workshops. Lead instructor Ferdinand Vondruska has more than 30 years experience studying, teaching and practicing biodynamics around the world including teaching a credit course at the University of Mexico in Oct. 2009, and on the farm that he established in 1985.
Biodynamic Introduction Workshops
These workshops introduce a fresh approach to gardening, agriculture and forest care. Learn about biodynamic principles and preparations. Activities include talk/discussion, making a biodynamic compost and going on a guided walk of the farm.
Details: Sat. Oct. 16; Sat. Oct. 30; & Sat. Nov. 13th, 2010
Fee: TBA

Biodynamic Preparation Making Courses
During these intensive sessions participants will make biodynamic preparations together. Preparations play an important role in biodynamic farming and are made of certain medicinal herbs that have undergone a long process of fermentation in order to enrich them in growth stimulating substances. These courses are for participants who wish to learn more in-depth about the preparations, and may wish to make their own.
Details: Sept. 27- Oct. 1, 2010
Fee: $500/wk plus food costs of $30/day ($150/wk). Accommodation: (7 spots available)
$30/night. Camping available: $15/night.
Info: http://www.cdarbiodynamic.org
Email: info@cdarbiodynamic.org
Phone: 604-898–9101 ext. 2010

Canadian Farm Business Management Council (CFBMC)
STEP UP Program
STEP UP is an on-farm paid work placement that matches experienced farm managers with young people just starting their farming careers. CFBMC will match you to a farm of your interest.
Learn from experienced successful farmers with a desire to mentor. More than a mud-on-the boots work program, participants can learn how to make strategic management decisions and take home tried and true ideas for their small-scale farm.
Details: Limited placements. Min. 8 weeks. May be out of province. Must have completed within the last five years or be currently enrolled in a post-secondary agricultural program in Canada.
Must be a Canadian citizen. Min.18 years old. Priority will be given to those who have completed their second year of studies within their agricultural program and either currently own or manage a farm or plan to within the next 3 years. A $200 compensation/report will be given to the mentee for each report submitted (min. 3). CFBMC will help the mentee get to their place of learning (the mentors farm) by arranging and paying for all transportation costs.
Info: www.farmcentre.com.com and search STEP UP program
Email: council@cfbmc.com
Phone: 1-888-232-3262 or 613-237-9060 (Ottawa); Fax: 1-800-270-8301 or 613-237-9330

Center for Agroeology & Sustainable Food Systems (CASFS)
“Teaching Direct Marketing and Small Farm Viability: Resources for Instructors”
As part of the University of California Santa Cruz’s Division of Social Sciences, CASFS has taken a lead role in developing curriculum resources for those teaching about sustainable agriculture at the college and university level. Their latest training manual, is also designed for agriculture organizations, farm-training programs, apprenticeship programs, extension and anyone involved in teaching about small-scale farming and direct marketing. The manual is organized into six units, three focus on marketing and three cover other topics related to making a small farm economically viable. Included are lessons and resources for running a CSA project, selling at farmers’ markets, forming collaborative marketing groups and grower cooperatives, and selling to restaurants. Also covered are strategies to improve small farm planning.
Fee: $30. U.S. (tax and binder included). Please enquire to TrainingManual@ucsc.edu for
shipping costs and questions about the guide and ordering.
Info: http://casfs.ucsc.edu/education/instruction/tofg/index.html (other manuals available)
Email: jonitann@ucsc.edu
Phone: 831-459-3240 (Santa Cruz, CA)

Channel Rock
Food Security Workshop
Seven pro-active people in the food security movement will lead a week-long workshop at stunning Channel Rock on Cortes Island. Delve into a plethora of fascinating topics related to food security. Spend a day with Tony Clark for Beekeeping 101 and learn everything you ever needed to know about keeping bees, including how to build and maintain a hive. Glean from the passions of Joel Salatin, a 3rd generation alternative farmer from Virginia’s Shenandoah Valley. As a sought-after writer and speaker, he speaks in defense of small farms and opting out of conventional agriculture. Try your hand at canning and fermentation. Learn the basics of
permaculture from Oliver Kellhammer, and take home pearls of wisdom from Cec Robinson, as he shares information about his sustainable shellfish farm in Whaletown.
Details: Sept.19-26, 2010
Fees: $1245 (includes lodging, meals, snacks). $225 deposit required.
Info: www.channelrock.ca
Email: bookings@channelrock.ca.
Phone: 250-935-6441

Community Forests International (CFI)
Ecological Forestry – Short Course
CFI is offering their first Short Course in Ecological Forestry in Sackville, New Brunswick. If you’ve just purchased a woodlot and want to sharpen your skills and find out how to put your woodlot to work for you, this course could be the one for you. The course will cover native plant and tree identification, chainsaw use and maintenance, the principle of ecological, restoration and conservation forestry, sawmill operation, wildcrafting and timber framing.
Details: Mon. Aug 2 to Fri . Aug 6, 2010
Fee: $400
Info: http://forestsinternational.org/news
Email: Jeff@forestsinternational.org
Phone: 514-839-0546 (Montreal)

Everdale Organic Farm & Learning Centre
Organic Farming Certificate
Want to fast track your small farm dream? Ontario’s first Organic Farming Certificate program —new in 2010— combines the hands-on rigour of a practical farm internship with the curriculumbased focus of a college or university course. Whether you are from the city, a conventional farmer looking for a viable farm plan, or in your twenties and looking for a way to make a difference this will move you forward. OFC is a 32-week program that teaches the practical skills and concepts necessary for the sound management of a small-scale organic farm. The OFC training schedule includes 600 hours of curriculum-based learning such as field trips, lectures/seminars, a personal field plot project completed by each OFC intern, field walks, and technical field demonstrations. It also includes 900 hours of in-field training and farm experience on Everdale’s organic farm.
Details: Applications are accepted year round but the best time to apply is before Jan. 31 for the
upcoming season.
Fees: Program tuition: $4,000. Food and accommodation costs (this includes high speed internet
access and long distance phone calls) $3304 for April 12 – Nov. 19. ($14.88/day).
Info: http://www.everdale.org/node/70
Email: gavin@everdale.org
Phone: 519-855-4859 ext. 104 (Gavin Dandy, Director of Farm Programming)

Farmers Growing Farmers
This is a multi-year program that supports new farmers who are pursuing sustainable, near-urban, direct-to-market farm enterprises. Through a wide range of services (business planning, mentoring, new farm network, mailing list etc.) FGF helps new farmers plan, start-up and establish successful farm businesses.
Email: growingfarmers@everdale.org
Phone: 647-367-1816
Everdale is always a buzz with practical, hands-on workshops. Here’s a little taste:
The Buzz on Bees.
Sun. July 18, 2010 10:00am – 4:00pm

Build your own Cold Frame
Sat. Aug. 28, 2010, 10:00am – 1:00pm or 2:00-5:00 pm.
Fee: $125
Introduction to Sheep
Sat. Oct. 2, 2010, 10:00am – 4:00pm.
Fee: $92
Info: www.everdale.org/node/250
Email: Lynn@everdale.org or
Phone: 519-855-4859 ext. 101

Extension – U.S.
Access some of the most researched knowledge from university minds across America in an eOrganic Webinar series. There are two tracks –Farming and Research. Archived webinars in the Farming Section include presentations on organic blueberry production and cover crops selection. New workshops are posted regularly.
Details: Attending a Webinar requires downloading software. Users need to make sure their computer is compatible.
Info: www.extension.org/article/25242

FarmStart
Ready to buy a farm? (Toronto)
Thinking you’d like to buy a farm? Is this the right choice for you? How should you begin your search? How do you find financing? How do you make an offer? These questions and lots more will be the focus of this workshop, geared towards first time buyers.
Fee: $55
Info: http:/www.farmstart.ca/workshops/current-events-workshops/
Email: gayl@farmstart.ca
Phone: 519-836-704 (Guelph, ON)
Check the website for other courses including new locations for the “Exploring your New Farm
Dream” course.

Green Living Show – BioVino
BioVino – Canada’s first annual biodynamic, organic and sustainable wine exposition – was held at the Green Living Show in 2010. BioVino featured up to 150 wines from over 40 different winemakers ranging from Organic to Carbon Neutral Certified. During free seminar growers talked about their experiences be it converting a winery to biodynamics, operating a carbon neutral winery, or making it sulfite free wines. Organizers plan to do it again, offering small-scale growers an opportunity to get the inside track on what is hot, and achievable, in the green wine industry.
Details: April 15-17, 2011 at the Direct Energy Centre, Toronto. Session times TBA.
Fees: Seminars are held as part of a wine tasting. 2010 advance price was $40 + tax, includes
show admission.
Info: http://www.greenlivingonline.com/torontoshow/features.html
Email: cmckenzie@green-living.ca
Phone: 416-360-0044 ext. 327 (Toronto). Toll Free: 1-866-934-0044 ext. 327

Government of Alberta – Environment
Working Well Workshop
Working Well offers province-wide, hands-on workshops for well owners to learn the basics of groundwater, well construction, common well problems, contamination risks, importance of well reclamation and best management practices. Having an understanding of proper water well sitting, construction, maintenance and plugging will help ensure your well water yields are sustainable over many years.
Details: See website for workshop dates and locations across Alberta.
Fee: Free
Info: http://environment.alberta.ca/01317.html (The website also has free resources.)
Email: krista.tremblett@gov.ab.ca (coordinator)
Phone: 780-644-8341 (toll-free Alta, dial 310-0000)

Manitoba Agriculture, Food and Rural Initiatives (MAFRI)
Young Farm Women’s Training program
MAFRI offers young women who want to be part of the family farm business, but lack the formal training, a unique training program designed for young women and often delivered by women.
Women are supported to learn the management, economics and production side of the business through meetings, tours, and resources. Activities and events include business and financial planning, tax implications, marketing, employee management, succession planning, insurance, farm law or farm business arrangements, the how-to of crop and livestock production; marketing and further processing.
Fees: Usually no fees – unless the event includes a meal or something outside the parameters of
the funding of the program.
Details: Contact your local GO.
Info: http://web2.gov.mb.ca/agriculture/programs/index.php?name=aaa36s03
Email: Jill.Falloon@gov.mb.ca (Skills Development Specialist)
Phone: 204-726-6381 (Brandon, MB); Fax: 204-726-6260

National Farmers Union
New Farm Project
The New Farm Project has been working to support farmers in the Kingston area since 2008 when it was initiated by the local NFU chapter, with major funding from Heifer International. Since then they have been building farm capacity through training and financial support for new and revisioning farmers, the CRAFT internship program, and equipment sharing co-ops. The other half of their mission is to build farm community, which they continue to do through events like their annual Fall Gathering, CRAFT days for interns, and even movie nights. This summer look for a wide variety of workshops ranging from beekeeping and bread-making to agritourism and scything. In the fall, look for workshops on fence-building, marketing, soil fertility, and much more!
Fee: Most workshops are free to participants, although some may include a small fee for
materials or food (noted in workshop descriptions).
Info: www.newfarmproject.ca
Email: miguelhahn.nfp@gmail.com (project co-coordinator)
Phone: 613-273-6280 (Godrey, ON)

Olds College
Learn online, when it works for you. The instructor of these new courses is a highly qualified Animal Health Technologist with further access to information from the veterinarians on staff at Olds College.
Animal Behaviour: theory only
This is an introductory study of animal behavior, training and handling. The learner will develop skills in identifying normal and abnormal behavior in the common domestic species, recognizing effective training protocols and will gain an understanding of how to deal with problem behaviors.
Details: 15 Weeks – 32 hours of study.
Fee: $399 + GST
Parasitology: theory only
The course will provide you with information on common parasites of domestic animals with emphasis on the technical procedures involved in their diagnosis and treatment. Public health implications will also be covered, as well as an introduction to parasites of exotic animals.
Details: 15 Weeks – 40 hours of study
Fee: $399 + GST
Details: open registration, just call 1-800-661-6537 ask for CE registration, sign up with your payment information and Olds College will send you the manual, and the access codes to our
Learning Management system to start the course. These courses will work in a dial up connection.
Info: http://www.oldscollege.ca/programs/ContinuingEducation/animal-science/aht-online.htm
Email: mcootefreeman@oldscollege.ca (Manager Continuing Education Animal Science)
Phone: 403-556-4767 (Direct line). 1 800-661 6537 ext. 4767

Ontario Beekeepers’ Association (OBA) —Technology-Transfer Program (TTP)
For the small farmer looking at adding bees to their farm for pollination or honey sales, OBA holds educational, hands-on workshops every spring on introductory beekeeping, integrated pest management in beekeeping and introductory queen rearing. Here are the 2010 descriptions:
Introductory Beekeeping Workshop
This beekeeping workshop consists of classroom sessions and hands-on lessons in the bee yard, for the beginner. Participants of all experience levels are welcome. Topics include basic honey bee biology, beekeeping equipment, working in the bee colony,
seasonal beekeeper responsibilities, harvesting and extracting honey and preparing bee colonies
for winter.
Beekeeping & Integrated Pest Management Workshop
This intermediate beekeeping workshop consists of classroom sessions and hands-on lessons in the bee yard. Participants should have taken an Introductory Beekeeping workshop or course
and/or have at least one season of beekeeping experience prior to attending. Topics include pest and disease biology and identification, monitoring for pests and diseases, record keeping, treatments and integrated pest management.
Introductory Queen Rearing Workshop
This queen rearing workshop consists of classroom sessions and demonstrations with hands-on lessons in the bee yard. Participants are required to have prior beekeeping knowledge and experience in maintaining colonies. Topics include queen biology, methods of rearing queens, preparing a cell builder colony, grafting
techniques and introduction of cells and queens
Details: Dates TBA (usually held May/June). Dates are set early in the year for courses held in
Guelph. Local associations/clubs host workshop elsewhere in Ontario.
Info: http://techtransfer.ontariobee.com ( “Courses and Workshops” )
Fees: TBD. 2010 fees ave. $115 for a one-day workshop. Participants receive a copy of the
Ontario Queen Rearing Manual.
Email: obatechtransfer@rogers.com
Phone: 519-836-3609 (Guelph, ON)

Ontario Ministry of Agriculture, Food and Rural Affairs
OMARFA has just created a page on their website for new farmers, to help you navigate their massive website and find the information you’re looking for!
Info: www.Ontario.ca/NewFarmer

Ontario Soil and Crop Improvement Association (OSCIA)
Growing your Farm Profits Workshops
Wish you could grow profits as well as you grow crops. This two-day workshop will help with your financial success by giving you the tools to assess where you are now and where you could be in the future. Most workshop leaders are farmers or worked closely with farmers, and the workshops are practical and lead you step by step. Learn from other farmers and hear new ideas; develop action plans and begin the planning process.
New! The workshop is the entry point to potential cost-share opportunities available through Growing Forward Business Development for Farm Businesses.
Info: http://www.ontariosoilcrop.org/en/programs/gyfp091.htm
Phone: 519-826-4214. 1-800-265-9751; Fax: 519-826-4224 or contact your local OSCIA rep.
Organic Connections (OC)
“Embrace the Future” Conference and Tradeshow
How will Canada’s new organic regulations affect your farm? How do I keep the farm afloat?
These are some of the topics that will be discussed at Western Canada’s largest organic conference and trade show. Learn about the new regulations, new markets or ventures and get inspired by two organic trail blazers, including Maria Rodale, CEO of Rodale, and author of a spring 2010 release “Organic Manifesto” book. The OC board members are recognized leaders in the organic sector.
Fees: TBA
Details: Nov. 21-23, 2010. TCU Place, Saskatoon, SK
Info: www.organicconnections.ca
Email info@organicconnections.ca
Phone: Lorraine at 306-956-3110

Royal Roads University
The Centre for Non-Timber Resources at Royal Roads University is an applied research and development centre focused on non-timber forest products (wild mushrooms, berries, floral greenery, etc.) that provide economic diversification options for landowners. They have a 10-day training course on NTFP harvesting that is delivered within communities, and the centre occasionally organizes other workshops based on interest and available resources. The centre is also the lead for a national network of similar organizations across Canada and can connect people with organizations working on NTFPs in their area.
Info: http://www.royalroads.ca/cntr
Phone: (250) 391-2600 ext. 4328
Email: ntfp@royalroads.ca

The Land Conservancy (TLC)
Developing an Appreciation for Ecoforestry
The essence of ecoforestry is to understand and sustain the forest landscape and our role in it. Therefore, the focus of this workshop will be on forest ecology and actions which help us understand the forest better and allow us to steward forests in ways which do not diminish their ecological functioning. Participants will use the forest at Wildwood (Vancouver Island, BC) to discuss topics of forest and landscape history, ecology, dendrochronology and non-timber
products. They will also spend some time discussing and practicing inventory techniques.
Details: July 23-25, 2010. Please note this workshop takes place outside (camping at Wildwood).
Into: http://blog.conservancy.bc.ca/properties/vancouver-island-region/wildwood/educationalworkshops/
Fee: $200 + GST for members. Non-members: $240 + GST
Phone: 250-479-8053

University of the Fraser Valley (UFV)
UFV launched four new certificate programs in the fall of 2009. These certificates consist of key courses from either the livestock or horticulture programs and are offered on a part-time basis, over two semesters.

Berry Production Essentials certificate
This certificate is comprised of 18 credits (6 three-credit courses) and is designed for those entering the berry industry, who wish to gain sufficient knowledge and certification to position themselves for advances within the farm structure and as professional development for others whose employment requires up-to-date knowledge of berry production. The certificate can easily ladder into a Horticulture certificate program or Agriculture diploma at UFV, for students wishing to further their expertise and professional advancement in the horticulture industry.

Current Agricultural Practices Essentials certificate
This 18-credit, 6-course, post-credential certificate will help meet the professional development needs of agriculturists who have either been away from agriculture for a while or who are recent Canadians with prior agriculture experience. This program will update the student’s knowledge of Canadian agriculture practices and British Columbian growing techniques and trend and offer a valuable experience (Practicum I) in a modern agriculture business.
Integrated Pest Management Essentials certificate
This certificate is comprised of 15 credits (5 three-credit courses) and is designed to help producers and agri-service personnel to identify and assess pests in the field, and prepare students for entry-level pest scout positions.
Field Vegetable Production Essentials certificate
This certificate is comprised of 18 credits (6 three-credit courses) and is designed for those entering the field vegetable industry, who wish to gain sufficient knowledge and certification to position themselves for advances within the farm structure and as professional development for others whose employment requires up-to-date knowledge of field vegetable production. The certificate can easily ladder into a Horticulture certificate program or Agriculture diploma at UFV, for students wishing to further their expertise and professional advancement in the horticulture industry.
Fee: Application fee $45 (new applicants). 3-credit course. $408.48. Other fees may be
applicable.
Details: Intake is continuous with courses starting in Sept. & Jan.

Keeping Your Flock Healthy – The basics of flock health for poultry
owners
This course is intended for owners of small flocks who wish to learn more about diseases in poultry, including its spread and prevention. Content will include the recognition of common diseases, methods that can be taken to prevent their entry into the flock, and actions that can be followed if they appear. This course is sponsored by Growing Forward, a cooperative initiative between the BC Ministry of Agriculture and Lands and Agriculture and Agri-Food Canada.
Fee: There is no course fee but enrollment is limited.
Details: 4 sessions, Tues, 6:30–8 pm. Starts Oct12. Abbotsford, BC.

The following continuing education courses are part of the Equine Studies program being developed at the college:
Introduction to Equestrian Coaching and Instruction
This is the first of two courses to help you prepare for the Equine Canada Instructor/Coach Evaluation. Participants should be comfortable and confident around horses. This course will focus on English style of riding. Topics include the theory of coaching, discussion and lesson plan development using 20 common teaching subjects, and how to prepare for an Equine Canada exam.
Fee: $495
Detail: Chilliwack — Trades & Technology Centre. Maureen Walters, 10 sessions, Tues, 6:30–
9:30 pm,. Starts Oct 12.

Practical Horse Care
This new short course will cover a variety of topics, such as an introduction to basic anatomy, feeding and nutrition, routine health care, hoof care, common ailments and common unsoundnesses and how it relates to conformation flaws. There will be a discussion on competitions, equine activities, clubs and associations. It includes a Saturday class for hands on application and real life experience with the horse.
Details: Chilliwack — Trades & Technology Centre . Maureen Walters, 7 sessions, Wed, 6:30–
8:30 pm and Sat. Nov 27, $195. Starts Oct 20.
Phone: 1-888-504-7441, ext. 2813. Fax: 604-792-7110 (Shelley Hayes Agriculture Technology
Department)
Email: Shelley.Hayes@ufv.ca

University of Guelph — Guelph Centre for Urban Organic Farming
Lifeskills Workshop Series
A series of half-to-full day workshops are planned on the new 1-hectare Guelph Centre for Urban Organic Farming. They range from permaculture and rotation design to making potting mix, methods of water conservation, and food preservation. Check the website for the first offerings this winter. In the meantime the farm is open for tours and volunteers. In 2009 it boasted 4,000 volunteer hours!
Info: http://www.organicag.uoguelph.ca/outreach/workshops.html
Email: mscroggi@uoguelph.ca
Phone: 519-824-4120 ext. 53032 (Martha Gay Scroggins, Centre coordinator and workshop
teacher)

University of Minnesota Bee lab (U of MN)
Healthy Bees: A Course For Keeping Bees Healthy (and on their own six feet)
Warriors and villains! By reading and completing five fun and interesting modules online you’ll learn about healthy bees and strategies you can use to keep them that way–with minimum or no use of pesticides and antibiotics. This course, developed by U of MN beekeeping faculty, is given a fun twist with a “Hives Angels” theme, helping the user to easily digest and remember the research-based strategies for better colony health. This course is packed with large, color photographs, original illustrations, and practical recommendations for beekeepers and anyone interested in beekeeping. Upon completion, you will receive a Warrior’s Certificate, certifying you worthy of helping bees to fight off their villains and stand on their own six feet.
Fee: $ 25 U.S.
Info: http://www.extension.umn.edu/honeybees/components/healthybeesonline.htm

University of Wisconsin (UW) — Center for Integrated Agricultural Systems
The CIAS at the UW has researched pastured poultry systems on small and mid-size farms (in the upper Midwest) and found that it can be an excellent source of extra income on diversified farms, especially if the farms already direct market other farm products. Farmers looking for a low capital investment, extra farm income, and an operation that can be run by one person (kids can help!) can learn more from research briefs and resources on the Centre’s website. There is a free 124 page book “Poultry Your Way” that provides an overview of poultry production systems for meat and eggs, including breed selection, marketing and processing alternatives. It also
describes the many management alternatives available to poultry producers. There is also a spreadsheet to help farmers make financial and management decisions about new or existing poultry enterprises.
Info: http://www.cias.wisc.edu/category/crops-and-livestock/poultry/

Oregon State University– Extension Small Farms Program
OSU Organic Fertilizer & Cover Crop Calculator
This free online tool, introduced in 2010, compares the nutrient value and cost of cover crops, organic and synthetic fertilizers and compost. Use this Excel Calculator to develop well balanced and cost effective nutrient management programs for your small farm.
Info: http://smallfarms.oregonstate.edu/calculator
The site is also a gateway to publications for those with small acreages. Subscribe to a free online “Oregon Small Farm News” newsletter with up-to-date information (i.e. Irrigation Management Basics) and farm profiles, or look for fact sheets to help you build a fence, choose alternatives for hog production etc.
Info: http://smallfarms.oregonstate.edu

University of Saskatchewan –Canadian Center for Health and Safety in Agriculture (CCHSA)
Sleepless in Saskatchewan DVD Resource
The Sleepless in Saskatchewan – Making Sleep Work for You! DVD package was developed in response to agricultural producers, and shift workers saying they need better quality sleep, It contains an informational booklet, a Sleepless in Saskatchewan documentary (42 min) which focuses on how sleep works, sleep cycles, agriculture and sleep, shift work, sleep hygiene, extended hours of work, sleep apnea, diet and exercise and two Supplemental DVD’s which is a
complete (2.5 hour) workshops held in rural Saskatchewan by the Agricultural Health and Safety
Network and the Farm Stress Unit.
Fee: $20. Available from Saskatchewan rural municipality offices or through the Network office at CCHSA, online at: www.aghealthandsafetynetwork.usask.ca or call 306-966-6644.

May/June 2010

admin — Thu, 06 May 2010 15:08:09 +0000

Heeding the call of ownership
By Treena Hein Here’s how several young farmers found a way to buy land

Raising quality meat chickens
By Madeline Baerg Tips and advice from experts on raising superior quality chickens

A powerful proposition
Amy Hogue Ontario introduces a new alternative energy program

10 super natural ways to stay healthy on the farm
By Diana Daunheimer Chemical-free methods to clean garden produce, fight bacteria and much more!

The big little orchard
By Keith Norbury Passion + 500 trees = six tonnes of apples. All on 3/8s of an acre!

Introduction to participatory breeding
By Emily McGiffin Unique program helps cure the Green Revolution blues

COLUMNS AND DEPARTMENTS

Letters Two takes on want-to-be farmers
News & Notes 10 tips to avoid market fatigue; Ontario tavern sponsors innovative coyote kill; ouch!—researchers say local food not best for environment; Monsanto muscles up seed packaging; hand-weeders give way to machines.
At Pasture Consider forage turnips as a high-value livestock feed
Equipment Beware battery boosters
New Products: foot-powered thresher, electric chicken door
Practical The easy way to remove old fences
Happy pigs, cheap pork! One man’s successful experiment with hogs

Getting the best bang for your cluck

admin — Thu, 06 May 2010 14:49:07 +0000

Anyone can raise chickens. They gladly eat most anything, they survive in tight confines or in relative freedom, and they require little long-term commitment, growing to a suitable processing size in mere weeks.
However, raising excellent quality chicken takes a lot more know-how.
Producing the very best quality chicken—meat that tastes wonderful, has firm but not tough texture, looks healthy and appealing, offers the right amount of fat, and is chock-full of nutrients—is both art and science.
Here is a step-by-step guide from hatchling to freezer.

STEP 1: REARING HEALTHY BIRDS
Producing quality meat starts with picking the right birds.
Chickens breeds are broadly classified by use (i.e. meat birds, laying birds, dual purpose birds, and show/specialty birds). However, most of today’s meat birds are actually hybrid animals selectively bred to mature early, convert feed to muscle quickly, and gain extensive breast meat.
While some farmers swear by the taste, size or texture produced by individual breeds, the vast majority of meat birds raised—both by commercial chicken producers and small-scale farmers—are cross breed or hybrid meat birds hatched at large-scale hatcheries. Purchasing hatchery-raised meat birds will reliably result in fast growing birds and quality meat.
If you choose to select breed-specific birds rather than purchasing a hatchery’s bulk, hybrid meat birds, be sure to select a meat-specific breed. And, for best results, make sure you chat with experienced chicken producers in your area to determine which breeds best suit your area’s climate and humidity.
While there is certainly value in raising heritage breeds, those hoping to obtain today’s heavy breasted meat standards are likely to be disappointed. As Lyle Young, owner of Farmhouse Poultry in Cowichan Valley, B.C. explains, “[we] have become accustomed to consuming chicken with lots of breast meat. Heritage birds have ‘razor’ breast, a small amount of breast meat in relation to the rest of the bird, which shows as a pronounced keel or breastbone on the bird. The number of people who are willing to purchase birds with less breast meat is very limited.”
When it comes to meat birds, males and females are relatively interchangeable. Males grow slightly faster, but given the length of time a farmer keeps a typical bird prior to processing, the difference in end product is minimal.

Care and husbandry practices
Healthy chickens require dry bedding and clean air at all times. While kiln-dried shavings are best, any dry ground cover is acceptable. Muddy, excessively soiled, or otherwise wet conditions cause all sorts of health and disease problems. And, because chickens have no insulation when their feathers are wet, wet feathers mean they can’t keep warm, which results in low weight gain, increased health problems, higher incidence of untimely death, and poorer quality meat.
Chickens can be raised under a wide spectrum of conditions, from total confinement indoors in a carefully controlled environment (today’s commercial production facilities), to large, outdoor, free-range environments.
Very tight confinement produces the soft-textured birds that grocery store shoppers are most familiar with. As acclaimed food critic John Gilchrist describes, “to me, quality chicken is a good, naturally-raised bird that has built some muscle. There’s nothing wrong with grocery store chicken, it just doesn’t have a lot of flavour and it has that soft texture. You can tell couch potato chickens – I want one that’s been working out.”
Free-range chickens develop strong muscles, which results in more densely textured meat. Also, true free range allows chickens to consume a wide array of food sources, resulting in a “stronger tasting chicken flavour,” according to Scott Johnston, co-owner and operator of Johnston Farms Ltd, a producer of hatchery eggs in Aldergrove, British Columbia.
On the other hand, the freedom of free range also has drawbacks. Young explains that, “if it’s not managed well, free range can be a terrible model because of mud in the winter and dust in the summer,” both of which are detrimental to the birds’ health.
Experts agree birds that are kept healthy and allowed to exhibit natural behaviours result in the best quality meat in terms of texture, taste, and appearance. According to many, the best method to reliably achieve both health and natural behaviour is pasture raising.
Under the pasture raising method, chicks are raised indoors until they have feathers and then raised to maturity in moveable pens on pasture land. The open bottom design of the pens allows the chickens to act like chickens: scratching, pecking, and eating grass and any available bugs and worms. By moving the pens—generally daily—farmers can keep their birds out of dusty or muddy conditions, keep pests to a minimum, and offer their birds safety in addition to natural light and feeding opportunities.
Pasture raising is Young’s method of choice. As he explains, “pasture raising recognizes the limitations of the chicken in terms of how far they want to move and what they need for comfort, and offers a relatively natural environment.”

Feed
Providing animals with a healthy, comprehensive diet is a necessary element of the meat production process, and greatly influences the flavour of the meat. Commercially raised birds in the West are fed primarily wheat, resulting in a mild flavoured end product. On the other side of the country, commercially raised birds in the East receive substantially more corn, resulting in “yellower meat and more fat,” according to Johnston.
While commercial rations fulfill all of a chicken’s dietary requirements, they do not result in particularly full-flavoured meat if used exclusively. Chickens that are able to eat bugs, worms and grass in addition to commercial rations develop deeper coloured and more richly flavoured meat.
Young believes grass is a vital component of high quality meat. He explains that “the grass and soil substrate offers chickens all kinds of micronutrients that they’re not going to get from rations … [and] the chlorophyll in grass has a positive influence on meat.” Further, he says, eating grass—which is lower in calories than commercial rations—“displaces some of the rations the chickens would otherwise eat. This likely means they grow slower, which means they have time to grow with more flavour.

Processing age
Optimal processing age is fodder for many debates among farmers. Many people remember raising birds to 12 or more weeks, so still think that a slightly older bird is a better bird. However, today’s meat varieties have been bred to be processed at a very specific age.
Commercial chicken producers process their birds at 5-6 weeks. Johnston recommends that smaller scale producers may want to grow them for a few days longer, but shouldn’t exceed between 7 and 9 weeks.
Young concurs: “Because of the work that’s been done in developing rations and breeding birds, the industry has reduced considerably the time it takes to raise a chicken. Commercial birds are genetically similar and are bred for very fast growth. If you do raise them much beyond the age [designed] for that genetic typing, it’s really not good for the bird. Older birds suffer a lot of damage [including] broken legs, damaged wings and legs, breast blisters (from lying down too much), and heart attacks. We are better off as producers to pay attention to what is right for the health of the bird than to push the physiology beyond what is good for the bird.”

STEP 2: HANDLING & TRANSPORTING
So, you’ve spent a little less than two months raising your chickens under the best conditions you can manage in order to create excellent quality meat. Don’t ruin your hard work at the last minute by handling and transporting your birds incorrectly, resulting in damaged and bruised meat.
Most chicken farmers today depend on processing plants to transform live birds into oven-ready carcasses. If you plan to go this route, proper handling en route to the plant is key.
Chickens are night blind, so should always be caught in the dark to reduce running, flapping, crowding, and the associated likelihoods of injury.
Further, carefully consider your transportation arrangements. Chickens need to be transported in very well ventilated and under-crowded cages. The cages need to be low enough to force the birds to squat, as they will climb on and suffocate each other if they are able to, when stressed.
Panting chickens are over-hot chickens, which results in stressed birds, lower quality flesh, higher likelihood of damage, and greatly increased chance of pre-processing death. Stressed birds can also result in discoloured and tough meat.
Young explains that “people really underestimate what is a humane way to transport the birds. Unfortunately, most people figure ‘I’ve raised them for 8 or 9 weeks, my job is done.’ Then they huck them into any old container. It happens way too often that some of the birds are DOA when they get to [the processing plant].”

STEP 3: PROCESSING
All birds that are to be sold in Canada need to be processed in a federally or provincially approved plant. In addition, many farmers who grow birds for their own consumption find it easier to process through a processing plant.
Differing processes used in commercial plants may produce slightly different results. While most plants use a water chill process, a few specialty plants offer an air chilling system. Birds that are water cooled can absorb up to 4% of their body weight in water, which can result in a soggier bird that cooks with less crispy skin. Furthermore, according to Young (who operates a specialized European Air Chill system), bleach needs to be added to the water in water cooled systems to kill pathogens, resulting in whiter meat and less flavour.
As he explains, “many consumers choose air chilled poultry over the usual water chilled birds, as the superior flavour from not having to use bleach or extra water in the processing makes for a better quality eating experience.”
Should you wish to process your own birds for your own consumption, research exactly how best to humanely dispatch your birds and safely handle the meat. Speed, full bleeding, appropriate cleaning, and quick cooling are fundamental elements of creating quality meat.
Size, muscle growth, as well as nutrient and fat content, and much of the flavour are determined prior to slaughter. However, toughness is influenced largely just before, during, and just after processing. If you choose to process your birds yourself, keep several important factors in mind that can help or hinder your final meat product:
Birds need to be calm prior to processing. Pre-slaughter struggling and stress will result in tough meat. Scalding the birds immediately after slaughter is necessary to help release the feathers. However, doing so in too hot water or for too long can also cause meat to become tough (and can even start to cook it prematurely!).
Aging the bird post slaughter is a fundamental stage that many inexperienced farmers forget. Birds need to be hung for between 6 and 24 hours so that the natural rigor mortis process (tightening and then relaxing of the muscles) can occur. If deboning happens prior to the full rigor mortis, the muscles will contract off the bone, resulting in tough meat.
Advocates of agriculture and good eating like Young stress the importance of “attention to detail in getting your chicken ‘right’ from the farm to the fork, in order to provide the grower, processor, consumer—and of course the chicken—with the best possible experience through all stages and steps required to put wonderful chicken on our dinner plates.”

Q&A with an expert
Have questions about how best to feed your chickens? We did, so we chatted with animal nutritionist, Shawn Fairbairn of New Life Feeds, the Western Canadian feed division of Parrish & Heimbecker, Limited.

Q: Some people are tempted to reduce feed costs by offering their own grains (usually in addition to commercial feeds). Is this a good thing to do?

A: It all depends on the goal. Commercially, the goal is raising quality birds the most profitable way possible. Some smaller growers find if they just feed their birds corn, they like the colour of the carcass.
Nutritionally, whenever someone buys a bag of feed, it’s designed to do a certain thing. Diluting the ration more than what it’s designed for becomes wasteful and starts impacting quality. If the diet is unbalanced, the birds compensate by shifting to producing more fat and slowing down their growth. Producers can end up with small carcassed, fatty birds.
If you buy commercial feed and start offering scraps, the feed dilution means you decrease the amount of calcium and phosphorus and vitamin D, [which birds need] for healthy bones. If the diet is really unbalanced, the birds can develop bone problems.

Q: Are specialty rations such as organic or all vegetable better or worse for the health of the birds or quality of the resulting meat?

A: There are many different ways to make chicken feed; there’s no one right way. All feed systems, whether they are organic or all vegetable, can be well balanced or very poorly balanced.
The Government of Canada has clear requirements regarding nutrient levels and labeling of animal feeds. Feed on store shelves is assured quality, has guaranteed ingredients, and provides for all nutritional needs.
Farmers need to be aware of the feeding directions. If you buy feed that is designed to be mixed with your own, on-farm grains, the designer of those rations expects you to follow the mixing directions. I know of producers who have gotten into real trouble by trying to cheapen the mix by not following the directions.

Q: Do different feeds change the resulting meat?

A: All-vegetable diets or specific feed formulas can change the nutrient content of the meat. For example: by feeding specific ingredients, you can greatly increase the amount of Omega 3 fatty acids in the meat.

Q: Is giving preventative antibiotics in feed bad?

A: Giving or not giving antibiotics comes down to goals again. You can raise poultry that is safe for humans with and without antibiotics. You can also raise poultry humanely with and without antibiotics.
The advantage to antibiotics is you can produce more meat more economically. You can also potentially enhance the welfare of the bird by avoiding illnesses. There is certainly more potential of problems without antibiotics.
In North America, we are still fairly new to raising poultry without antibiotics. Your husbandry skills need to be top notch to put out the same amount of chicken meat [as you could if you were using antibiotics].

Q: What are the feed conversion ratios (ie: the expected feed input costs versus meat growth) for commercial birds raised in different methods?

A: Feed conversion is an extremely complicated subject. We can send feed with the exact same formula to ten different farms – all of whom are raising chicks from the same hatchery – and still end up with drastically different feed conversions. It’s very difficult to give estimates for feed conversion because so many different factors affect the ratio. Some of the big factors are temperature and humidity during grow-out, the availability of water, the lighting program [24 hours of light versus specific dark time], and the type of bird, to name a few.
Producers can get standard growth charts for their strain, but the actual feed conversion is extremely dependent on management strategies. [Some] standard growth charts are available on the internet, or I’d suggest farmers contact the hatchery where they’re buying their chicks.

Q: Does it cost more, per lb, to raise birds outside (maybe because they move around more)?

A: Feed is roughly 60-70% of the cost of producing chicken meat, so feed conversion can certainly affect total cost of production.
Infrastructure costs are much higher for an indoor operation. It costs approximately $30 – $35 / sq foot to create a commercial barn, whereas the input costs to throw together an outdoor coop are pretty low.
But the birds get far better feed conversion when they are raised in an enclosed, environmentally controlled barn. Outdoors, if the chickens aren’t warm enough, they use a lot of their food energy to keep warm.

A co-operative endeavor

admin — Thu, 06 May 2010 14:40:52 +0000

For the last couple of years we’ve partnered with John and Lorraine Buchanan, of nearby Parry Bay Sheep Farm, to share equipment, land, crops and marketing. It’s been successful in a number of ways: it has reduced the duplication of some equipment between the farms, made better use of other equipment, made better use of our time, given us a second set of good minds to bounce farm ideas off, been profitable and been fun too.
In short, co-operating with John and Lorraine is one of the best things we’ve done.
I thought I’d share a few details and observations on the how and why of this joint venture in case any of you are thinking of going down the same road.
Just to be clear: both farms are mixed operations, with crops (grain, hay), livestock (sheep, pigs, chickens). Both farms operate independently but we share some equipment, some land, and some crops.
To get the venture going required some sacrifice on the part of both farms, and to keep it going requires good communication and what I think is a cool way of tracking costs, time etc. (having beer and pizza together every now and then helps too). The genesis of the co-op was simple: to make the farms more viable.
John and Lorraine probably made the greater sacrifice because they had more land and more equipment and were more knowledgeable. Our contribution was to buy equipment that was compatible with theirs (hay tedder, rake) thus providing them with backup. Since growing grain (especially wheat for bakeries) was something both farms wanted to do more seriously, we bought a combine, auger and grain cleaner. You might say these were the investments both farms made in the shared enterprise.
To keep track of time and money spent on shared farm activities we set up a spreadsheet listing equipment and inputs on the left axis and the various fields we share along the top axis. Then, for each piece of equipment we established hourly costs, including depreciation. These range from $45/hr for a 50 hp tractor pulling a roller to $85/hr for a 105/hp tractor baling straw. The tractor costs include fuel and an operator wage of $15/hr. We wanted to be thorough so we even included an annual fee for smaller equipment like the grain auger ($300/yr). There are currently 31 pieces of equipment/inputs on the list of possible expenses.
If a process/piece of equipment seems over/under priced then we consult and adjust. We have been doing this since we started and I expect we’ll be doing it annually for years to come.
An added benefit of this system is that we can see how much we’ve invested in each field. We can also accurately track some revenues from each field (for straw and hay bales) and reasonably accurately track revenues from grain.
Of course the whole shared farm endeavor is contingent on both parties giving more than they take. John and Lorraine demonstrated this marvelously last year when, after I bent the door on their big Massey tractor, they insisted on paying for repairs because the mishap was the result of “a design fault”. That’s a big-hearted quality not even the most thorough spreadsheet can account for!

March/April 2010

admin — Fri, 05 Mar 2010 17:20:49 +0000

King corn
By Kim Langen The best, earliest and most interesting varieties, based on results from Small Farm Canada’s own trials

Raising hackles
By Shirley Byers The strange & secretive world of producing feathers for the fly fishing market.

Talking shiitakes
By Julie Stauffer Three takes—and a lot of tips—on raising lucrative specialty mushrooms

Getting onto the land
By Treena Hein Don’t have a fortune to buy farmland? Don’t let that hold back your dreams. There are ways (and organizations) that can help anyone get started.

Lavender ladies
By Helen Lammers-Helps It isn’t Avon calling, it’s an innovative way to sell farm-produced products!

COLUMNS AND DEPARTMENTS

Editor
Letters Animal transport issues, gas tractors overrated, up with backyard flocks, heirloom definition clarified.
News & Notes Local, supermarket prices closer than thought, new thyme-based disinfectant, Chantecler registry, fruit liquors’ potential, farm safety=cash in the pocket!
At Pasture Allan Nation’s limitless passion for grass farming
Equipment Tips on buying used diesel tractors
Practical: Easy-to-build raised beds By Helen Lammers-Helps
Crossword Test your knowledge of farm-related words

Talking Shiitakes

admin — Fri, 05 Mar 2010 17:15:56 +0000

It’s only 9:30 on a Saturday morning at the local farmer’s market, but Ahren Hughes has already sold out of his fresh shiitake mushrooms.
“People gobble them up like mad,” says the organic farmer, who grows them on half an acre of wooded property he rents just north of Guelph, Ontario.
Specialty mushrooms like the firm, flavour-packed shiitake (pronounced SHEE-tah-kay) are increasingly popular—a gourmet indulgence the average consumer can afford. In the U.S., commercial sales this year totalled $48 million, up six per cent from 2007/08.
Shiitakes are what Hughes calls an “entry level” mushroom that’s far more predictable than the oyster mushrooms, maitake, and garden giants he also grows.
Producing them outdoors requires very little: a shady location, a supply of hardwood logs, a water source, and spawn to inoculate the logs in the spring. Over the course of the year, the fungus will run through the logs, colonise them, and produce mushrooms.
Hughes currently has 600 logs with an annual yield of roughly 600 pounds. He sells his harvest at the farmer’s market for $12/lb and to a handful of community shared agriculture (CSA) schemes and stores at a wholesale rate of $9/lb.
By upping his production to 1,000 logs next year, he forecasts an income of $10,000. “I think it’s totally viable,” he says.
On Ontario’s Georgian Bay, Jack Hay is equally upbeat. The retired immunology professor began growing shiitakes on his wooded 150-acre property in 2005. Now, even with 1,000 logs, he has a hard time keeping up with demand from local restaurants and resorts.
“Several restaurants in Toronto have asked me for product, and I never have enough to take down there,” he says.
That’s why he convinced other people in the area to begin producing under his “Moon Bay Shiitake” label and is currently looking for prospective growers in Sudbury and North Bay.
It’s a good fit for many farmers, he says, because much of the labour takes place in the off-season: the logs are cut in winter, while inoculation occurs in early spring, before the soil is ready to be worked.
It’s also a fairly foolproof crop, he notes. Hay started with 125 logs and harvested mushrooms from 124 of them. “It’s kind of embarrassing to say how simple it is,” he laughs.
Shiitakes aren’t for everyone, however. Stephan Hederich and his partner had an 800-log operation for several years on their mixed farm near Tatamagouche, Nova Scotia. Growing them wasn’t the issue, nor was commanding $14/lb.
“We talked to chefs who claimed they had never seen better shiitakes than ours,” he says. “We had a beautiful product.”
But with livestock, a market garden, and a bed and breakfast business all requiring attention, he decided the labour involved simply wasn’t worth it.
Cutting the logs clashed with their busy maple syrup season. Inoculation was no small task, with 40 holes that had to be drilled, stuffed with spawn, and sealed on each log. And throughout the season, monitoring the logs, soaking them regularly, and harvesting the resulting mushrooms took up a significant chunk of time.
“It’s a beautiful thing to do,” says Hederich, “but we had to step back.”
He suggests that would-be growers ask themselves some hard questions before jumping in. Do you have markets nearby? Will you be able to consistently meet their needs? Can you supply your own wood to keep costs down? Is the climate suitable?

Words of advice – A shiitake advisory

If shiitakes make sense for your operation, keep the following tips in mind:
Do your research
Books, spawn suppliers, and other producers are all good sources of information.
Start small
As with any new crop, it takes time to learn what works and what doesn’t. Start with 50 or 100 logs. Then, once you’ve got some experience under your belt, think bigger. “One old guy like me can easily handle a thousand logs,” says Hay.
Get good wood
Make sure to use hardwood logs. The wood should be cut from healthy trees in winter, when carbohydrate levels are highest and the bark adheres well to the logs.
Oak is an excellent choice (shiitake literally means “oak mushroom”), but other options include sugar maple, ironwood, hornbeam, and beech. Hederich successfully grew his on birch, but the logs expire after just three to four years, compared to at least five years for oak.
Select the right spawn
When it comes to spawn, choose a strain that’s suitable for your area. Some are better suited to cold weather, for example, while others thrive in warmer, drier conditions.
Go easy on yourself
You’ll need to move the logs from time to time, especially if you choose to soak them (see “Add some shock value,” below), so make sure they’re a manageable weight. “You get a log that’s five feet long and eight inches in diameter, and the thing’s like 60 or 70 pounds,” says Hughes. He quickly learned to specify a maximum of four feet long and six inches diameter. “It really makes a difference when you’re dealing with hundreds of logs,” he notes.
Work smart
Time spent tending your shiitakes is time not spent on other aspects of your farm, so create a system that is as efficient as possible. If you’re not careful, there’s a real danger that shiitakes can create more labour than money, Hederich cautions.

Add some shock value – Soaking logs adds to productivity

Although logs will naturally produce two crops of mushrooms a year, one in spring and one in fall, you can “shock” the fungus into fruiting more frequently. The most common way to do this is through soaking.
While hefting logs in and out of water troughs may seem like a daunting task, Hughes discovered it was well worth the effort. After several years of relying on natural yields, he set up a rainwater collection system that feeds a cattle trough where he now soaks each log for 24 hours. As a result, they explode with mushrooms.
“It’s totally impressive,” he says. “Soaking is the key.”
By setting up a staggered soaking schedule, you can create steady yields throughout the summer. Just be sure to let the logs rest for six weeks after each harvest.
Using cold water will increase production even more. Hay draws water from Georgian Bay, where the water is relatively warm in the summer. Adding a block of ice to the trough boosted his yield by 50 per cent.
He also likes to physically knock the logs as he tosses them into the soaking barrels — another way to shock the fungus and stimulate more production.
Manage moisture levels
The moisture content of your logs is key. If conditions are too wet, you run the risk of mould, while a long dry period could kill your fungus. Weighing a sample log regularly will help you judge whether to sprinkle your logs, shelter them from the rain, or simply let them be.
Don’t share the wealth
Slugs and snails can eat into your harvest — and your profits. Sprinkling lime or wood ash around your logs will discourage them, and if the forecast calls for long periods of rain, consider putting up tarps to keep the soil surface dry.

March/April 2010 – Reliability a precondition of farming

admin — Fri, 05 Mar 2010 15:11:41 +0000

If you’ve attended a farm meeting or conference lately chances are you’ve seen an earnest young man or woman stand up and complain that the price of land is keeping them from farming. Their point is valid, but only if ownership of land is considered an essential prerequisite of farming. As Treena Hein points out in her article in this issue, there are other ways of getting into farming, including co-ops and leasing.
Our farm is composed largely of leased land. I’d also like to see these (usually) smart, strong young people become farmers. So I think it only fair to add several comments that Treena and her sources may have been too polite to mention.
There seems to be a sense of expectation, even entitlement, in young people that there should be a system for accessing land much like they access health care, or a passport. I find this worrisome because a.) it suggests an overreliance on governments/systems to provide for their needs/wants and b.) hints at a sort of unrural impatience: it is as if they are saying, “I want to farm and I want to farm now!”
Leasing land is complicated and, no matter how many details are written into a contract, still relies on a kitchen-table kind of trust. I lived in this community for a decade before I was able to lease land of any acreage. In retrospect, I think the landowners needed to see that I was reliable, and was going to stick around. The biggest impediment to young farmers accessing land in this area seems to be their desire to be both of the land and of the planet, to be local and international. You can be a sturdy Wendell Berry kind of farmer with a deep affinity for the land. Or you can be the kind of Worldly Person who digs wells for tribes-people in West Africa one month, and the next month is clashing with cops at a climate change conference.
You can not be both.

From the I-wish-I’d-said-that department
If you were looking for a one sentence summary of the strange world farmers are selling into, you could do worse than the remark by Ontario lavender farmer John Murrel that “People are buying our products because of what’s not in them.” (p 39, italics mine.) Gosh—there’s something profound in his comment; think of the marketing around what food is “free” of: trans-fats, gluten, genetic modification, pesticides. Meat is marketed as cruelty-free, chicken is hormone free. And, if a food isn’t free of something, it has less in it, like salt, or calories. Gosh again—marketers have us paying for what isn’t there!
A thousand years from now historians will look at this time—when we were so full that we paid to have less—and declare that it was at this point that we either finally started looking after ourselves, or began the long ascent back into the trees.

11 Great On-Farm Businesses

admin — Mon, 04 Jan 2010 20:03:02 +0000

Pooch paradise

Sandy Briggs and Ivan Paul in Powassan (northeastern Ontario) have beef cattle, goats, ducks, geese, swans, chickens . . . and lots and lots of dogs. At Wimberway Kennels and Farm, the cattle and goats graze the fields, keeping the cover at a suitable height for training the retrievers and running trials. The Briggs run a cow-calf operation (mostly Charolais), keep goats (alpine and Boer) and also breed, board, train and judge dogs. “It started as a hobby,” says Sandy. “I didn’t want to be a vet, but did want to work with dogs.”
Costs and labour
“We had to rebuild the barn/kennel after they were hit by lightning in 1996, and by doing a lot of the work ourselves we managed to keep the costs down. It took the insurance coverage and about five years to get back in balance. Any project with animals seems to be one step forward and two back . . . you fix something and something else breaks down or needs replacing. We replace our fence panels as needed—usually getting a few each year.”
Biggest benefits?
“We get to meet a lot of people from many varied walks of life. In the training classes, you see people benefitting and beginning to enjoy their dogs more as they respond to the training.”
Biggest challenges?
“People tend to think you are available 24/7 and often do not come when they say they will.”
Type of person best suited to this type of business?
“Someone who really enjoys working with all sorts of dogs and can put up with people who have spoilt dogs or who are unreliable.”
Funny story
“Our herd of goats got out of their fenced area one day and wandered over to where we have our agility equipment. The goat kids all played on the A-frame, dog walk, and even tried the teeter-totter. One time a young buck also visited the agility area several days in a row. A neighbour painted his horns red so no one would shoot him—he’d become a regular visitor in the neighbourhood.”

Tea anyone?

After a colossal switch from growing tobacco to herbs in 2003, you’d think Tom and Deb Benner, owners of Heritage Line Herbs in Aylmer, Ontario, would have had their fill of change. However, when they heard their daughter’s descriptions of the beautiful tea gardens in Vietnam, Deb got to thinking. Why not create an open air tea room on the farm, with lots of plants (especially herbs), a waterfall, and a mouth-watering herb-based menu? By 2007, The Silver Birch Tea Room was open. Water elements are set amongst large stone features, creating a peaceful and private dining experience. The food is infused with fresh herbs: lemon thyme cheesecake, lavender lemonade, tomato basil tart, rosemary bread . . .
Costs and labour
“We’ve not completely achieved cost return on our expenses because we’re seasonal,” says Deb, “although if you take into the consideration the overall increase in business in our store and farm, it’s more than paid for itself.”
Biggest benefits?
“Our customers. We meet so many interesting people on a daily basis—people from all over, with different interests, and they love to share their experiences with us.”
Biggest challenges?
“Being able to finish your work each day. There is always so much to do and so much to remember.”
Type of person best suited to this type of business?
“You must be an optimist, even when it rains/pours, etc. There are bad days mixed in with the good and if you spend all your time worrying about what might happen, you’ll never get anywhere.”
Funny story
“The first year we opened our business, a black cat was dropped off here. It didn’t take long for Basil to grow on us, even though he was constantly getting into trouble. He loves people and makes a point of introducing himself. We decided early on that it was better to put Basil in the barn during our busy lunch hour, but he managed to get out occasionally. Last summer we were surprised to receive a beautifully framed picture of Basil sitting with three of our regular customers, enjoying high tea. Another time, during our Alice in Wonderland Tea Party, he also somehow escaped and entertained a family by sitting nicely on a spare chair, waiting to be fed. We now make extra effort to make sure no one lets him out of the barn.”

Creating positive farming encounters

Things never stop at The Jungle Farm in Innisfail, Alberta. Leona and Blaine Staples started in 1996 with half an acre of strawberries, and now grow 16 acres, in addition to five acres of vegetables and 3,000 square feet of greenhouse. When it has its other hat on, the farm becomes a bustling space for everything from birthday parties to corporate picnics. The general public can enjoy a wagon ride pulled by an antique tractor, bale maze, corn maze, petting farm, pumpkin patch, tricycle track, pumpkin slingshot, bull roping, stationary wooden train, a sand pile with toys, and more. Jungle Farm also offers educational programs for school, youth, camp and senior groups, and workshops for the public. For example, during ‘Glimpse of Spring,’ participants learn about flowers and plan their gardens. Leona says: “We saw the farm as an opportunity to provide people with positive exposure to agriculture.”
Costs and labour
“It depends on the item. With the pumpkin slingshot, there was a dollar amount attached to the activity, and it was easy to see we made cost return in one season. When we expand something like the petting zoo, it’s harder to tell. However, I believe adding anything new has value because it attracts returning customers.”
Biggest benefits?
“I really enjoy being with people, especially people who are really interested in learning about growing. I value educating children and this gives me a direct opportunity to do this. Our own children are also learning and enjoying the business.”
Biggest challenges?
“Managing your time. It’s a question of keeping everything balanced, especially at crunch times of year.”
Type of person best suited to this type of business?
“You have to have lots of different skills – marketing, people management, time management.”
Funny story
“Last fall, we started offering a scarecrow-making activity, with clothes, wooden frames, hats, straw—all the trimmings. It was very popular. At the end, people were convinced they could fit their creation into their cars—even Austin Minis—with straw and boards sticking out all over the place, on roof racks, out hatches. There were some pretty funny vehicles leaving our property.”

Horsing around

One hour from Edmonton, near Sangudo, Alberta, people wanting to explore an authentic ranch experience—or explore in a canoe, tube, ATV or wagon—go to Lakeview Guest Ranch, owned by Eckhard and Diana Krah. Their one-day ‘Learning Experience Package’ allows guests to learn the basics of horse interaction, such as how to approach a horse and properly prepare for a ride. Refreshments, a certificate and photograph are included. Diana says they decided on this type of business because “we knew people are attracted to the freedom of the cowboy lifestyle, even if they don’t know what it really means to work and live a cowboy life.” Due to popular demand, the couple also decided to partner with a local company to provide guarantee-kill wild boar bow hunting. “This kind of hunting is price effective,” says Diana. “It’s exciting, and comfortable, with no license required, and safety training, guiding, accommodation and meals are provided for. Many beginning hunters come to try it.”
Costs and labour
“We are still working on this. Since we are providing ranch vacations to only a very small number of guests during Alberta’s short summer season, there is a lot of unpaid labour involved. We love Alberta so much: we are proud and happy to share its beauty with guests from all over the world.”
Biggest benefits?
“Coming from very hectic lifestyles, this helped us feel connected to nature and animals. Also, with different health issues, we know we can grow our food and live healthier lives overall.”
Biggest challenges? “Marketing is very cost-intensive and very difficult to do for a small operation like ours. It’s tough to get into the travel agent system, since they prefer to accept operators capable of taking larger numbers of guests. Another challenge is insurance – it’s very costly, almost impossible, to carry insurance for every activity.”
Type of person best suited to this type of business?
“I think it needs a strong husband/wife team, best with kids helping, who are very versatile in their skills and love this lifestyle, because there’s not much vacation time, and you can’t afford a tradesperson to do all the repairs.”
Funny story
“We have a canoe for our guests to use on the lake. One time, I showed a father and son to the life jackets and paddles, and they said ‘Oh, we know everything,’ and off they went. Soon after, they returned to the house, soaking wet. The son explained: ‘Well, we couldn’t get the canoe to move forward. We tried every way of paddling and we just ended up going in circles. After a while, we then thought if we would switch seats, this may help, and that’s when we both fell into the water.’ I asked: ‘Switching seats?’ ‘Well,’ the son replied, ‘we thought it may work better if we do not face each other.’”

Planting the seed

At the time Karyn Wright bought Terra Edibles in Foxboro, Ontario in 1997, interest was just beginning to bloom for heirloom varieties of vegetables. Chefs from top restaurants across the country were starting to feature them on their menus and mainstream media was expounding the better flavour of the old-time varieties. Wright’s customer list has expanded accordingly over the years, and now numbers over nine thousand people. In response to the new Canadian Organic Standards that came into force this past summer, Wright and her husband Don McKay offer what they call SANER heirloom variety seeds (Sustainable, All-Natural, and Environmentally Responsible) as well as certified organic seeds. They also sell heirloom veggie plant seedlings, and lots of earth-friendly products at their store, The Village Green.
Costs and labour
“The cost return of the original investment happened within the first year
of business. But then the idea of building a greenhouse to be able to supply heirloom tomato seedlings as well as the seeds caused some unexpected expense. It has taken some time to pay this off but it has allowed us to expand even more. The gardens are bigger and the sale of seedlings is a big part of the spring/summer commerce.”
Biggest benefits?
“Lots of fresh air! I value being able to steer people into safe choices for their gardens and help them with seed selection.”
Biggest challenges?
“I have to keep up with all the new ‘green’ products—ensuring that they are what they purport to be, and affordable. This also means convincing customers who still want the ‘perfect lawn and garden’ to do a bit more physical work. It’s getting easier though. I also keep a good supply of locally-produced goods (a terrific jerk sauce is made up the road in Madoc), and I have to educate people that some of it’s seasonal and not always available. It’s also an ongoing challenge to find organic and SANER seed producers.”
Type of person best suited to this type of business?
“You should able to multitask and listen carefully. Every customer has a story and much can be learned if you pay attention. We have everything from emu ranchers to ginseng growers in this area and they are far more expert than I’ll ever be.”
Funny story
“Well, here’s a sign-of-the-times story: I just spent three days at the Green Living Show in Toronto, with a huge percentage of the visitors asking about varieties of vegetables they could grow on their balconies. I guess this is not only reflecting the economic times but also the increased awareness about our food supply. People want to be more self-sufficient—hard to do in the middle of Toronto, but you have to admire the eagerness and the spirit of their questions.”

Fresh baked success

Hearing about baked goods made with organic grains, fruit, veggies, cheese and spring water can certainly make one’s mouth water . . . and even more so, if you’re a dog or cat! In Clam Harbour, Nova Scotia, you will find Katie’s Farm, Canada’s only certified organic dog and cat treat and dog food bakery that grows ingredients such as eggs, garlic, herbs, and vegetables right on the premises. The pet treats and food contain no meat, wheat, salt, sugar, corn or soy – instead, they’re bursting with organic grains such as spelt (purchased from a local mill) and organic fruit, veggies, cheddar cheese, cashew butter, sunflower seeds, oil, milk and more. Owner Jude Major started the bakery in 2002. “I had been making treats and food for my dogs for years,” she says, “and one day when I was walking, I thought ‘why not?’” She sells at the Halifax Farmer’s Market, wholesale to stores and ships across Canada.
Costs and labour
“I started in my kitchen and bought pieces of industrial equipment as I grew the business. A few years later, I moved the bakery to an empty business location down the road.”
Biggest benefits?
“I know a fair amount about canine nutrition, and get a lot of questions about dog health and allergies. I love to talk to people about their dogs and be able to help.”
Biggest challenges?
“You always worry you’re going to have a crop failure of something or other. Last year, for example, my squash didn’t want to grow for some reason, but I was able to buy certified organic squash from other local growers.”
Type of person best suited to this type of business?
“You need an understanding of farming and good land stewardship. You can’t be afraid of physical labour.”
Funny story
“Through the power of the web, I was contacted and now manufacture private label parrot treats for Avian Organics in Crofton, British Columbia. These don’t have any milk or cheese, but have everything else. They’re a pretty rosy colour, and made in a bagel shape so the parrots can hold them.”

Counting sheep

Just by the name—Sheep Heaven Farm Bed & Breakfast—you can tell this farm would be a wonderful place to get a good night’s sleep. At their farm in Fort Steele, British Columbia, Werner and Karla Ludwig raise lambs from about 80 ewes. They also have a ‘watch llama’ and an assortment of other animals such as cows and chickens. The Ludwigs had raised sheep for two years when a neighbour suggested they start a bed and breakfast in 2000. Since then, their Canadian and international guests have enjoyed the scenery, the farm’s pond and food from the wood-fired oven. “People treat this place like their own home,” says Werner. “In nine years, we have only lost one towel!”
Costs and labour
“Cost return is very slow because we have only two rooms. We are not worried about it because it is a lifetime investment for us.”
Biggest benefits?
“We meet people from all over the world, from Scotland, Australia and Mongolia, from Singapore to Denmark to Israel. They are all very interesting.”
Biggest challenges?
“We have to be there in early afternoon every day, most of the time. But if we aren’t home, we leave new visitors a note to go and check out the rooms. If they like it, they stay, and so when we get home, we sometimes find we have guests!”
Type of person best suited to this type of business?
“You have to be interested in people. You also have to not mind visiting with people at night in your living room.”
Funny story
“We had guests here from South Africa, and they said ‘Oh, it is strange that you have so many different plants and grasses that look just like the ones we have in South Africa.’ It turns out that here at the foot of the Rockies, it’s also hot in the day and very cool at night, just like it is in South Africa.”

Farm wedding bliss

Brides could wear ‘blueberry blue’ at Hugli’s Blueberry Ranch in Pembroke, Ontario, but most of them opt for white. The idea of offering Eastern Ontario’s largest high-bush blueberry farm as a wedding venue came at the same time that owners Brian and Judy Hugli were planning their own tent wedding at the farm as well as diversifying their operation to include a gift shop, animals, school programs and many fall activities. These include ‘Princess Tea Parties,’ pig races and blueberry pancake breakfasts, to a haunted house, corn maze and giant pumpkin boat races. “Outdoor weddings are very popular now,” says Brian. “We felt our picturesque and unique setting lent itself to holding them here.” The white garden tent attaches to the main building (with the gift shop and indoor washrooms), which is situated on top of a hill overlooking a spring-fed pond and the Laurentian Mountains. “Weddings are an important part of our financial diversification plan,” Brian adds.
Costs and labour
“We use parts of the ‘wedding facilities,’ such as the washrooms and interlock paving stone platform, for other things, but I would say we achieved cost return in about two years.”
Biggest benefits?
“Weddings expose the farm to people who might never have set foot on the property. It also helps from a cash flow standpoint because you get a deposit up front.”
Biggest challenges?
“Weather. We’ve had small hurricanes in this area in the past, and you have to make that well known from time of booking that storms on the ‘big day’ are always possible. Even with normal wind, you need to sometimes leave decorating to the last minute. Liability with alcohol is also always a challenge.”
Type of person best suited to this type of business?
“You have to be diplomatic and quick on your feet to solve all kinds of problems. Sometimes you have to mediate within families to find common ground. You can have up to four sets of parents (with divorces and remarriage) to cater to, in addition to the bride and groom.”
Funny story
“We hosted a lovely Hindu wedding a few years ago. The ceremony went on for several hours and, being unfamiliar with these weddings, we were surprised that people got up and walked around—but it turns out that’s completely normal. This wedding couple dropped by last summer for a visit with their new baby. Many of our wedding couples over the last eight years now have children. These are our ‘new customers’ for our family fun activities.”

Livestock breeding

Driving past the farm of Michael and Glorianne Bjerland in Pense, Saskatchewan, people often do a double-take. That’s because the cattle are just a little (!) smaller than usual. At between 36” and 46” at the hip, Dexters are among the smallest beef and dairy cattle breeds in Canada. On their 20 acres, the Bjerlands keep a small herd of 20 for both milk and beef for their own use, and for their breeding business. “We chose to raise and breed Dexters because they allow a family to have a safe food supply and limited vet bills with an animal that’s easy to handle,” says Michael. “They provide enough milk for us and meat for our own use and for sale. We feed the excess milk to our piglets.” The Bjerlands sell an average of two trained milk cows per year, and occasionally a breeding bull.
Costs and labour
“The original breeding pair was $2000 and then we bought a couple more heifers for quite a bit less. We built a barn and fenced our land for about $5000, and also bought a used AI kit. We use no computer programs. It took about six years to break even, but we’re still spending money to make things easier or more efficient. Our yearly animal registration fees and Canadian Dexter Cattle Association membership are quite inexpensive.”
Biggest benefits?
“It gives us great satisfaction to see our animals used for both meat and milk production and supplying all a family’s needs.”
Biggest challenges?
“Dexters are a rare breed and we strive to meet the standards. There is a limited genetic pool and finding a bull that meets all the standards can be difficult.”
Type of person best suited to this type of business?
“You need to know the Dexter breeding guidelines and have the courage to cull all undesirable animals, even if they feel like best friends.”
Funny story
“Sometimes the lack of knowledge about livestock farming is pretty amusing. We were doing a milking demonstration at a farm fair when we heard a child crying and saying to his mom that ‘milk didn’t really come from a cow, it came in a carton from the store.’ The sobbing intensified when he touched the pail of warm milk. Another time, a father said to his child about one of our full-uddered milk cows, ‘Yes son, that is a bull—you can tell because it has horns.’”

Supplying other farms . . . and more

Amidst the 60 acres of horse hay, 25 acres of black sunflowers and 15 acres of horse oats on the Davis Farm in Caledon, Ontario, you will find Davis Feed & Farm Supply. Since 1989, owner John Davis has sold livestock feed, bedding, pet supplies and hardware—and, since 2007, gardening supplies. “We make our own birdseed and also grow an acre of pumpkins and sweet corn to sell in the fall,” says Davis. He’s always been involved in agriculture—dairy farming while growing up, then studying it at the University of Guelph, then working for a major feed company. But he decided in the late 1980s to strike out on his own and create a business specific for the area he knew best and had lived for most of his life. “I had the idea that if I stayed somewhere in the food chain [people must eat], I could always make a living,” he says.
Costs and labour
“In this area, we’re rapidly losing agricultural land to the expansion of urban subdivisions, so in order to attract more residential customers to our store we added a garden centre three years ago. It’s worked well, and we achieved cost return within the first year.”
Biggest benefits?
“It is very satisfying when you make your own decisions and everything works out well or even better than you thought. You get a sense of belonging to a community where you can provide a needed service. Being in agriculture also means being a part of the ultimate food chain, so it’s almost recession-proof.”
Biggest challenges?
“Working with uncontrollable farm market prices as well as government regulations that sometimes don’t favour agriculture. Another challenge is increasing our market share in a decreasing local market. This has caused us to try new ventures such as the garden centre.”
Type of person best suited to this type of business?
“Someone that is willing to put many hours in, has a positive outlook and can adapt to certain situations while accepting alternative solutions.”
Funny story
“Our farm is famous in its own way. Our feed mill cats were once written up in a local paper—sort of ‘The Life & Times of a Feed Mill Cat.’ A litter of our kittens was used for the Disney movie Mark Twain & Me. Our farmland has also been used for commercials for such companies as President’s Choice and Jimmy Dean Sausages. When we raised pigs, our barn was used to film a scene in Road to Avonlea.”

Field to table adventure

Fairburn Farm Culinary Retreat and Guest House is becoming a legend in Duncan on Vancouver Island, British Columbia. Five years ago, chef, educator, and slow food aficionado Mara Jernigan formed a unique partnership with Darrel and Anthea Archer, owners of the historic 130 acre farm and operators of the Cowichan Water Buffalo Dairy. Mara offers cooking classes, guided trips to Italy and a twice-yearly Culinary Boot Camp—a field-to-table feast for the tastebuds, senses, mind and soul. Participants harvest from the two-acre kitchen garden and orchards, forage for mushrooms, bake from a wood-burning brick oven, take field trips to meet local producers, and taste wine as they learn preserving and cooking techniques. “I love to teach people to cook, and it’s such a positive way to inspire small but important changes in their lives,” says Mara. “Food is my instrument of social change.”
Costs and labour
“I have not really aimed to ‘recover’ my investment. When I moved my cooking school to Fairburn Farm, I invested quite a bit on cosmetic improvements, revenue generating renovations (a kitchen I could teach in) and agricultural infrastructure which I knew would save time and labour (irrigation systems and raised beds)—and a brick oven because I love cooking and gathering around the hearth. This was reflected in the terms of my lease. I feel it is a real privilege to live on such a beautiful and historic property and I consider making improvements my contribution to the farm’s legacy.”
Biggest benefits?
“By far the most important thing is living within my own value system and sharing what I have in a career that gives me great pleasure. The food I serve has a story, context and a small ecological footprint. Through my work with Slow Food International and Slow Food Canada I feel genuinely connected to a larger purpose and community. I have raised my son in an environment where he can learn some of those skills. We love meeting guests in the summer, and in the winter when it’s quiet, we enjoy having the house to ourselves.”
Biggest challenges?
“Staying afloat financially. Frankly, I really do not pay myself and have often subsidized my business. The old saying ‘How do you make a small fortune farming? Start with a big one!’ really is true. I have bought myself a lifestyle with some great benefits, but I am definitely not building a retirement fund here.”
Type of person best suited to this type of business?
“A workaholic! You have to be dedicated, driven and passionate, strong physically and mentally. I have many days in the summer that are 17 hours and I might not get a day off for weeks. If you are in a marriage or relationship, it is very important to be absolutely clear about what it is both people want and have clear areas of responsibility.”
Funny story
With so many people coming and going at the farm Mara is very careful with the safety of her guests staying or helping out in one of our cooking classes. It turns out it wasn’t the customers she needed to be concerned with! A couple of years ago she was taking scraps to the chickens when a ram blindsided her, breaking her leg. Managing the guesthouse and teaching cooking classes was rather difficult, to say the least. On top of that, two weeks after her accident, her son broke his leg too!