We could try to put it into words for you. We’d use words like
satisfying and comfortable. But to be honest, the experience says it all. You just have to get in the seat. Stop by your local Premier to try for yourself.
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Spring haircuts a public spectacle for Haldimand alpaca ranch
Farm welcomes hundreds of visitors despite downpour for fourth annual open house
By Luke Edwards
Each spring Husky Alpaca Ranch welcomes visitors to share in a passion Taryn McArthur developed nearly 30 years ago.
The Haldimand farm hosted its fourth annual open house last month, inviting the public to watch as the 17 alpacas got their annual spring haircut and learn a bit about raising the animals and life on the farm in general. It’s a chance for McArthur to share two of her passions: farming and teaching people about farming.
“I’m all about agri-education, it is a passion of mine,” she said next to a table where the freshly shorn alpaca fibre was being sorted.
McArthur, who runs Husky Alpaca Ranch alongside her husband Rob, said she continues to see a large disconnect among the general public between the animals they see in the fields and the clothes they wear or food they eat.
PHOTO: Though they can occasionally be a little dramatic, shearing alpacas is a painless and ultimately necessary task, and once they get settled on the shearing table, and with the help of staff and volunteers, they usually calm down and enjoy their haircuts. ~
The open house is a chance to bridge that gap.
“I like to think people are able to take something away from this,” she said.
McArthur grew up in Palmerston and had rabbits and chickens on their property. She also comes from a family that had dairy operations. The alpacas came later.
“My aunt fell in love with alpacas in the mid-90s, my mom bought her first alpaca in ‘03 and I bought my first in ‘04. And the rest is history,” she said.
Rob grew up in the Brantford area and his uncle had the Haldimand Road 9 property the couple now calls home. Rob and Taryn moved there in 2015, quickly getting it ready to become the new home of their alpaca herd.
They also have a few cattle, including two on the farm and some at a family member’s farm, as well as Siberian huskies.
The annual spring shearing is a key time for the McArthurs as it represents the main source of income from the animals. Once shorn, the fibre is sorted, skirted and classed and then is sent to
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Luke Edwards photos
This alpaca gets a final trim to clean things up before summer.
Jude and Juliet Grasley learn just how soft alpaca fibre can be.
The rainy weather presented a challenge, as staff and volunteers had to make sure the alpacas were dry before sending them in to be sheared.
They were the stars of the show, and many visitors to Husky Alpaca Ranch wanted to pet the alpacas.
one of three co-ops the McArthurs belong to.
“It doesn’t hurt them at all, it’s actually necessary for their health,” McArthur said of the shearing.
However, they can also produce meat, with the McArthurs selling alpaca jerky and pepperettes alongside alpaca socks and other
clothing at a small shop at the end of their driveway.
“It really doesn’t taste like anything else,” McArthur said. It’s very lean, and despite what many think, she said it’s not at all gamey.
“So if they don’t line up properly they can develop a hard time eating which leads to nutrition problems and health problems,” she said.
Alpacas also have soft feet with a hard toenail, like humans and dogs, so a few times a year they have to check and trim their toenails.
here is missing a few key nutrients the animals would find in their native South America.
During the rest of the year, the McArthurs have to perform dental inspections a few times, since alpacas have bottom teeth that never stop growing and if they get out of whack it can cause issues.
The animals eat mostly grass, though McArthur said they also give them a grain and mineral supplement since the grass that grows
On average they’ll live about 15 to 20 years, but like any animal it can be longer or shorter. McArthur said she’s seen some live into their mid 20s. There are two main breeds, suri and huacaya.
For more information, visit huskyalpacaranch.com. Continued from page A3
The before-and-after shots can be startling, as the freshly shorn alpacas reveal just how lean they really are.
An alpaca is led around the barn before it gets its haircut.
Members of the Husky Alpaca Ranch team help get the next alpaca up on the table for its shearing.
Rob McArthur shears one of the 17 alpacas he and wife Taryn raise on their Haldimand farm.
Visitors to the ranch can visit a roadside shop that includes everything alpaca.
Haldimand 4-H Beef Club holds third meeting at local butcher
Members learn about meat processing during visit to Hank DeKoning Meats
By Abbey Cocking
The Haldimand 4-H Beef Club held its third meeting on Thursday, May 22, at Hank DeKoning Meats, just outside of Port Dover.
The meeting began with the reciting of the 4-H pledge and the business portion of the evening. The secretary read the minutes from the previous meeting, along with the last press report. Members discussed upcoming events, including the club’s practice show day and potluck, as well as an upcoming judging competition. Following additional discussions about upcoming deadlines, Murray DeKoning led club members on a tour of the facility, explaining the meat processing steps along the way.
After the tour, DeKoning answered members’ questions and shared insights about working in the industry. The group then split up, with some members practicing their judging skills, while others were shown examples of marbling and different meat cuts.
The meeting ended with a heartfelt thank you to the DeKoning family for hosting. The club was very appreciative of their hospitality and the opportunity to learn more about the beef industry.
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Members of the Haldimand 4-H Beef Club tour Hank DeKoning Meats on Thursday, May 22, learning about meat processing and judging different cuts. ~
Submitted photo
Campaign asks citizens to take the ‘Canada Food System’ pledge
Ag partners team up to remind Canadians the importance of the sector
By Niagara Farms Staff
A new campaign led by the Canadian Centre for Food Integrity is reminding Canadians of the vital role the country’s food system plays in innovation, the economy and overall well-being.
Last month agricultural groups across the country joined to launch a campaign called “Canada’s Food System: Our Food. Our Future.” The campaign aims to highlight the importance of the country’s food system and asks Canadians to sign a pledge to show their support.
“Canada’s food system is more than the sum of its parts - it’s a national strength that cuts across geography, language, and economy,” said Jean-Marc Ruest, senior vice-president, corporate affairs and general counsel at Richardson International, “It serves as a sector that is critical to our growth and economic prosperity and also acts as a unifying force from coast to coast to coast.”
Supported by the Canadian Centre for Food Integrity, the campaign has launched a Canada Food System pledge. Those who sign the pledge could win a $500 gift card to the grocer of their choice.
The website includes other information about Canada’s food system, including product labels,
quality standards, its impact on the economy and what the future is expected to bring.
“The initiative reminds Canadians that the food system supports over 2 million Canadian jobs, contributes more than $140 billion to the national GDP, and ranks as the fifth largest exporter of agriculture and agri-food products globally,” said Keith Currie, president of the Canadian Federation of Agriculture, “With export targets reaching $75 billion by 2025, the sector plays a vital role in driving growth, securing trade, and strengthening Canada’s global economic standing.”
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It also highlights innovations and the people behind them.
“Ours is one of the most innovative sectors in the country,” said Mia Parker, director, environmental performance & certification at Mowi Canada West. “From advancements in plant science and precision agriculture to sustainable aquaculture, manufacturing, and food processing, Canada’s food system continues to evolve in ways that benefit the economy, the environment, and the public.”
The campaign launched in May.
For more information, or to sign the pledge, visit canadasfoodsystem.ca.
The “Canada’s Food System: Our Food. Our Future.” campaign invites Canadians to show their support by signing an online pledge at canadasfoodsystem.ca. Participants are entered to win a $500 grocery gift card. ~ Screenshot from canadasfoodsystem.ca
St. Andrew’s Strawberry Festival turns 40
Local farming community has played a huge role in ensuring church fundraiser enjoys lasting success
By Luke Edwards
A sure sign of summer comes each June when St. Andrews stocks up on strawberries.
As May gives way to June, church members involved with organizing the annual strawberry festival start kicking into high gear. And in the days leading up to it, hundreds of flats of the berry will be delivered to the Simcoe Street church. Many will be diced up, waiting to be the topping for shortcake or yogurt. Others will end up as a jam. Still more will be available just as nature made them, ready to be eaten fresh.
In fact, it’s the latter form that is the favourite way for Kathy Hunter to enjoy a strawberry. In her younger days, she wouldn’t even let them get off the field, devouring a few as she picked strawberries on her cousin Bob Hunter’s farm.
“Sitting in the patch, picking them,” she said, remembering those old days.
Hunter is a longtime church member and organizer for the festival, which is celebrating its 40th anniversary this year.
It was an event that started small, but grew quickly. And over the years they’ve evolved and adapted to keep things interesting while also paying tribute to the popular fruit.
Doug Dineley has also been a longtime volunteer organizer, and has been involved since
Day 1. Farm families like the Hunters, Froeses and more recently Tigchelaars, have played a key role, he said.
“The farming community has helped us a lot,” he said.
It’s not just with providing the berries, but also with transportation, storage and other support.
They will go through around 300 flats of strawberries over the course of the day. Volunteers will dice up about 40 pails worth. Many of the church’s families end up running certain aspects of the festival. Dineley said his family is usually over with the group handing out the ice cream, shortcake and yogurt. One of his favourite parts of the event is the fun they have with other volunteers, as the families will create their own little competitions with the other volunteers. He and Hunter also enjoy the reunion feel to it, as many community members make it out, or people who moved away from NOTL return for the weekend.
“I just like getting together with people,” said Hunter.
This year’s festival takes place Saturday, June 21 from 9 a.m. to 3 p.m. In addition to all things strawberries, there’s also a popular bake table, savoury pies, a barbecue, entertainment and more. Visitors can also tour the historic church, or learn more about it thanks to the tiny museum set up by the NOTL Museum.
For more information visit the St. Andrews NOTL Facebook page.
Volunteers will go through around 300 flats of strawberries when St. Andrew’s in NOTL hosts its 40th strawberry festival later this month. ~ Submitted photos
Shortcakes and crepes are a great way to enjoy strawberries.
Wild West day returns to Fenwick
Annual event supports Horse Sense for Kids program
By Luke Edwards
An afternoon on the farm will help local children gain confidence, learn skills and have fun with the power of horse sense.
Wild West Day returns to BNR Stables this month, taking place Saturday, June 14 from 1 to 4 p.m. at the Fenwick farm. The event originated around 25 years ago with BNR’s grand opening, but has since grown to become the major annual fundraiser for the farm’s Horse Sense for Kids program (HSFK).
“It’s a nice family outing for kids who are interested in horses and want to try it,” said Brenda Langendoen, executive director of HSFK.
Brenda and husband Rob built the farm from scratch. HSFK has been a non-profit for about a decade. They partner with local organizations like Big Brothers Big Sisters, Pathstone Mental Health of the Niagara Region Native Centre, who identify children in need who could benefit from the program.
HSFK also offers a separate subsidy program families can apply to.
“Confidence is a big thing, the horses just accept them at face value, there’s no judgement there,” said Langendoen.
Even in a few short weeks, she said the growth within the children can be amazing. They can go from being terrified of the horses to sitting in a saddle claiming to be “a professional rider,” Langendoen said, with a smile.
A small team of trainers, as well as specifically selected horses who have the right temperament and are well trained and continually monitored, work with the kids. In addition to learning how to care for and ride the horses, along with the life skills that go with it, Langendoen said it’s an opportunity for children to get out on a farm when they may otherwise rarely get that opportunity.
“Being out in this atmosphere is something they don’t have a lot of access to,” she said.
Langendoen said there’s scientific research that shows benefits to interacting with hors-
es. From her experience, the children that go through the HSFK program also learn about self regulating, especially since horses often reflect the humans around them.
“As long as they treat the horse with respect, the horse will treat them with respect and care back,” she said.
It also teaches empathy. Langendoen recalled a recent session with a group of kids who understood the need to give their horse a break or treat it with care after it did its work.
“They can learn a lot of those attributes from the horses as well,” she said.
All told, they expect to reach around 400 to 500 kids this year.
Wild West Day has free admission, though donations are gratefully accepted. Visitors will get to meet, ride and brush the horses. There are also other activities and other farm animals on the property families can visit, as well as an
ice cream truck, face painting, photo booth and more.
New this year is an online auction that begins June 8 and runs until June 22. Langendoen said they received so many high quality prizes that they couldn’t just do a raffle.
Some of the items up for auction are valued at as much as $400, and include a helicopter ride over Niagara Falls, Niagara Parks passes, tickets to the Shaw Festival’s performance of The Lion, The Witch and the Wardrobe, golf passes and chiropractic health passes.
There will also be a 50/50 draw and Langendoen will be announcing more details on a new program called the Winners Circle. She teased the program and said more information on how people can join the Winners Circle.
The farm is located at 2250 Balfour St. in Fenwick. For more information on the event, or HSFK in general, visit the website, HSFK.ca.
Wild West Day at BNR Stables will one again raise money for the Horse Sense for Kids program at the Fenwick farm, which teaches kids life skills by learning how to ride and be around horses. ~ BNR Stables photos
Farm Day offers a chance to meet farm animals and the people who raise them
By Ann Marie Chechalk
Last month’s Farm Day provided a window into agriculture.
“It was an opportunity to learn about agriculture that is in our backyard. People don’t get to see this every day, up close. Touch a sheep and see it sheared, watch a cow get milked and ask questions and meet those who raise animals we often only see out our car window,” said Lydia Buys.
Buys was there with the chicken wagon, which is often seen at agricultural events, explaining to the public all about egg-laying chickens. With eggs frequently in the news, this gave visitors a chance to find out how many eggs a chicken can lay in a year. Visitors could also ask the inevitable question: why are some eggs white and others brown?
It was a beautiful, sunny day, and more than 350 people dropped by the West Niagara Fairgrounds for this free event. Farm Day, hosted by the Niagara Federation of Agriculture - and hosted this year on Saturday, May 10 - is an annual event that gives anyone interested a chance to meet the animals and the people who raise them.
People came to see beef cows, dairy cows, sheep and chickens. They were able to touch a sheep’s fleece before and after it was shorn. Clydesdales from RoyA-Lea Farms in Binbrook were
present, and there was even a “real live donkey,” shared Victoria, 8, of Grimsby. Visitors took part in chicken wing eating contests, chocolate milk drinking and blueberry pie eating. It was easy to tell which children and adults participated in that contest.
Looking for more information about what is available in the community? The Smithville Garden Club was there, as was Niagara 4-H executive director Christine Oldfield and her daughter, who answered questions about the youth group. Some very noisy turkeys never stopped “talking” all day.
Always popular, the sandboxes were filled with wheat kernels, scoops and toy tractors. The Niagara Antique Power Association brought its barrel ride, as did Cal Loney with his many tricycles and high bike, letting lots of kids give them a try. Pony rides were free for the day, giving many children the chance to try horseback riding for the first time.
“The weather was nice. I helped lots of kids have a ride on the bikes and climb into the tractors on site. And the food was good, especially the 4-H milkshakes,” said Calvin Dunlop, a director and volunteer with the West Niagara Fair board.
The Niagara Federation of Agriculture hopes to be back again next year to share all about agriculture.
Christine Oldfield, executive director of 4-H Ontario, and Niagara 4-H president Mike Chechalk were at the Niagara Farm Day, promoting the local 4-H club. ~ Ann Marie Chechalk photos
The chicken wing eating contest was a popular event at Farm Day.
Matthew Gunn was a participant in the pie eating contest at Farm Day put on by the Niagara Federation of Agriculture. It’s a good thing he likes blueberries.
AT THE MARKET
Doing a lot with a little at Grumpy’s Greens
Evan Hadley sells produce from his micro urban farm operation at St. Catharines Farmers Market
By Luke Edwards
Niagara is home to some big farming operations, whether it’s grape growers, poultry producers or greenhouse production. Grumpy’s Greens operates on the other end of the spectrum.
The urban farm grows produce on two garden plots in St. Catharines and St. David’s. In addition to maintaining a small community-supported agriculture (CSA) program for a few local families, Evan Hadley also sells to local restaurants and for five years has been a regular at the St. Catharines Farmers Market.
“Just knowing at the end of the day I’m doing something positive for the community,” he said, when asked what he gets out of the business.
“Just knowing that I’m literally feeding people is a good feeling.”
Hadley spent time working in the fine dining industry in Toronto, but after getting tired of the stress that comes with that sector, he moved out to Niagara. He wanted to stay connected with food and enrolled at Niagara College in the horticulture program. After graduating, Hadley got a job in the cannabis industry, which at the time was brand new and booming.
It paid the bills, but ultimately wasn’t terribly fulfilling for Hadley.
Then the COVID-19 pandemic hit and he was laid off.
“And that’s when my hobby garden, which was kind of getting out of control because I got laid off, it kind of turned into a side gig where I was selling to friends and neighbours because everybody was trying to avoid grocery stores and I was the guy with the garden,” Hadley recalled.
Thus was born Grumpy’s Greens.
He now grows about 40 different crops, offering a variety but not spreading himself too thin. With space limited, he has to be careful, so it’s a balancing act.
But at the same time, his work shows the potential for urban dwellers who devote so much time to lawns that offer relatively little in return.
“It’s backyard farming and just trying to change the way people look at the way their food is produced and rethink the way they’re looking at their own properties perhaps,” he said.
Hadley cautions, though, that gardening at that level is a lot more than what many people think.
“I think a lot of people romanticize it. And when you actually jump in with both feet you realize this is a ton of work, especially when I’m doing all the administrative stuff on the side,” he said.
“You’re not just gardening, you’re running a business.”
His salad mixes are usually a popular product, and Hadley encourages market-goers to arrive early because his produce often sells quickly.
In addition to the market, his partnerships with local restaurants and the small CSA, Hadley also has a YouTube page where he shares tips.
He can be followed on Instagram or YouTube under the handle @grumpysgreens.
Farmers’ markets across Niagara reopen for the year
Produce coming in season despite cool,
wet spring
By Michelle Seaborn
It is officially farmers’ market season and within the next few weeks we will be seeing the re-opening of many farmers’ markets throughout Niagara. While the calendar says we are well into spring, the weatherman has delivered a lot of rain and cooler temperatures in May, which may delay the arrival of some of the early season products that we are so anxious to welcome back.
Asparagus has been available at our early markets for a few weeks and was joined by rhubarb recently. Fingers crossed for the arrival of strawberries, which may need an extra week or two before we see them at our markets.
Some flower, herb and vegetable plants will be offered for those who wish to grow their own. We should see favourable planting conditions right through to the end of June. Overwintering crops such as apples and pears as well as carrots, potatoes, squash and onions as well
as greenhouse tomatoes and cucumbers are offered year-round. Local farms with cured and fresh meats, fish, poultry, cheeses and eggs have been getting ready for the farm market season and will have plenty to choose from.
Be prepared for the wide varieties of fresh baked breads and other baked goods as well as ready-to-eat offerings such as samosas, empanadas, tamales, perogies, and a world of other culinary experiences as you stroll through the markets. Markets with VQA wineries or local breweries are able to sample their products to those looking to add a bottle to their shopping basket.
Many markets offer entertainment to make your visit more enjoyable.
It is a great time to visit markets, experience the great products grown and produced right here at home.
Michelle Seaborn is the Grimsby Farmers’ Market manager. The Grimsby market opens for the season on Thursday, June 5 from 3 to 7 p.m. in downtown Grimsby on Main Street.
Evan Hadley turned his gardening hobby into an urban microfarm with plots in St. Catharines and St. David’s. He can be found at the St. Catharines Farmers Market. ~ Luke Edwards photo
White Orchard Farms offers classic country market feel
By Luke Edwards
When strawberry season began in late May, Dave White had a simple but unusual request for his local supplier: he wanted a tour of the facility.
“Because we’re going to eat it, we’re going to sell it,” White said.
The supplier was initially a bit surprised – he said no one had ever made that request before –but quickly agreed and gave White a tour.
For White, who runs White Orchard Farms with his wife, Tracey, and son, Nathan, knowing as much as possible about the products he puts on the shelves matters. That applies not only to the garlic, honey and eggs they produce on their Niagara-on-the-Lake farm, but also to the fruits and vegetables they source from neighbouring farms.
“We see the background of anything we’ve bought or made,” he said.
Dave White comes from a long line of farmers. His parents are from the Midland area, where family members were prominent potato growers, dairy farmers and — more recently — cash croppers.
He and Tracey bought the Line 8 farm 11 years ago, determined to keep it operating as a working farm. Today, they raise about 80 egg-laying chickens and grow garlic. Inspired by a friend who grew garlic, the Whites decided to give it a try, despite warnings that the crop wouldn’t thrive in their farm’s clay-based soil.
That warning proved unfounded, as the Whites have found success with garlic, even if it can be backbreaking work at times. They are now looking to expand and find more land for growing.
“If we get more acres in for garlic, it’s definitely in high demand. A lot of people don’t want garlic coming in from China,” said Tracey.
When they started growing garlic the family used a homemade dowel system to make holes and plant cloves, a tough job that Dave said was easier to get through because they were all family: joking that after a hard day of planting, everyone’s nerves could be a little frayed.
Over time, they improved their planting system, first by buying a single-row planter, which helped but still required a lot of manual labour. This year, they bought a three-row commercial planter, which they described as a “game changer.”
“Instead of doing an acre, we can do 20 or 30 acres at a time,” said Dave.
Harvesting remains a chore, however.
“And now it’s just the picking, we still have to pick by hand,” Tracey added.
The Whites also make their own garlic powder, a time-consuming process of drying and grinding, but they say it’s worth it for the pure garlic flavour, with no filler.
It’s so pungent, Tracey warns anyone travelling with it to pack it in a sealed bag; otherwise, their lug gage could smell like garlic when they get off the plane.
Beyond their own products, the family brings in other fruits and vegetables for the farm shop, which they recently expanded with Nathan’s help. Nathan, who does woodworking on the side, contrib uted to the renovations.
Open year-round, White Or chard Farms partners with local producers and greenhouse oper ators, allowing them to offer items such as greenhouse tomatoes, cucumbers and peppers even in winter.
Ultimately, the family hopes to build a dedicated store on the property.
“If you want to get something from Ontario, it’s a bit more, but the quality’s there.”
White Orchard Farms is located at 267 Line 8 Rd. in Niagara-on-the-Lake. It is open 9 a.m. to
5 p.m. Monday to Friday, and this summer is running a trial Saturday opening from 10 a.m. to 2 p.m. For more information, follow White Orchard Farm on Facebook and Instagram.
“We want to keep the same old country communication and not be like a grocery store,” Dave said.
That means not just explaining the origins of their produce, but also taking time to chat with customers about their lives.
“Here we have a one-on-one,” Dave said.
The Whites say growing interest in local food has helped their business. Dave cautions those tempted by cheaper imported produce.
“We’re trying to tell people, just because it’s cheap, that doesn’t mean it’s good,” he said.
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White Orchard Farms expanded its farm market this spring, as the family looks to continue offering local produce with a country market feel. From left: Nathan, Tracey and Dave White. ~ Luke Edwards photo
Vineland Research appoints new director of commercialization
Organization looks inward for new leader, names Mike Pautler to position
By Niagara Farms Staff
The Vineland Research and Innovation Centre has named a familiar face as its new director of commercialization.
Earlier this spring, the organization announced the appointment of Mike Pautler to the position, where he will lead its “refreshed vision” for commercialization. The portfolio covers a wide range of innovations including tree fruit, vegetable seeds and robotic harvesters.
“It is my sincere pleasure to announce Pautler’s appointment to director, commercialization,” Ian Potter, president and CEO of Vineland Research, said in a news release. “Mike’s experience in strategic business planning and client relationship management will enhance Vineland’s commercialization efforts, allowing
us to realize the full potential and benefits of the program.”
Pautler joined the research centre in 2013 as a research scientist in applied genomics. He led a program in horticultural trait development, utilizing next-generation DNA sequencing, marker development and plant phenotyping.
His work led to the creation of Platform Genetics, a spinoff company of Vineland Research.
Pautler holds a PhD from Cold Spring Harbor Laboratory in New York. His research has been published in journals such as Plant Cell and Genome Research, and he has patented a gene that controls yield in corn.
New Ontario agriculture minister ‘humbled’ to represent province’s farmers
By Luke Edwards
The phrase “serve and protect” is nothing new to Trevor Jones, but it is taking on a different meaning in his new job.
Jones, MPP for Chatham-Kent–Leamington, has served as Ontario’s minister of agriculture, food and agribusiness for a couple of months now. He took over from Rob Flack following the provincial election earlier this year and says he looks forward to working with Ontario farmers and food producers.
“It was humbling to be trusted to take care of this important sector in this important time in our country’s history,” Jones said.
Jones previously had a career with the OPP before leaving law enforcement to work in the greenhouse industry, where he handled grower relations and supply chain management for several years. The call to serve people drew him into politics, and he was elected to Queen’s Park in 2022.
“Food security, food sovereignty and access to fresh food – it was always kind of a burning question for me,” Jones said.
After arriving at Queen’s Park, he spent nearly two years as a parliamentary assistant under then-minister Lisa Thompson.
“Lisa was really good as a leader, as a minister. She really gave her parliamentary assistants a lot of room to grow, to develop relationships with stakeholders, to learn,” Jones said.
With that experience, Jones says he is ready to tackle some big challenges facing Ontario’s
agriculture sector. That includes addressing short-term tariff threats, which have affected much of the province’s economy, including agriculture.
“We need a response and some safeguards to tariff threats and the tariff realities,” Jones said.
Part of the government’s response is a recent announcement to increase the Risk Management Program by $100 million. Having those funds available in case of calamity — whether related to tariffs or to weather — is an important step in safeguarding the sector, he said.
Now, Jones says the focus is on building infrastructure, which is a longer-term project. Regardless of what the Americans do in the coming months and years, Jones says it is important to build east–west trade corridors to get Ontario food and produce to other markets within Canada and eventually to overseas markets. He referred to a “badge of trust” associated with Ontario food, which is recognized worldwide for being high-quality, safe and healthy.
While trade with the United States will remain vital, Jones said the province’s long-held reliance on those trade partnerships needs to be rethought.
“We’ve gotten accustomed to that safe, mutually beneficial relationship. And now we’ve got to look elsewhere. But to do that we have to invest in infrastructure, so we have to get our stuff to markets that are now maybe more east to west,” he said.
Beyond moving Ontario food and produce to new markets, Jones says infrastructure projects are also needed for other reasons. For instance, he noted large irrigation projects could give farmers more certainty that their crops will succeed each year. The Niagara region has worked toward a regional irrigation project for several years, and while it is a significant undertaking, Jones believes provincial, federal and local governments—along with industry—can work together to make it happen.
“It’s a generational gift to make Ontario fruit and vegetable producers, tender fruit producers, grape growers and wine producers globally competitive,” he said.
Trevor Jones is the MPP for Chatham-KentLeamington and the province’s new ag minister. ~ Submitted photo
Opening young minds to the opportunities in agriculture
By Luke Edwards
In as little as a few hours, a whole world of career opportunities opened up for 400 students at Sir Winston Churchill High School.
That’s one of the goals of AgScape whenever the organization holds an in-class session, and it’s a goal that was achieved last month when it brought nine organizations involved with agriculture in Ontario to a ThinkAg Career Competition at the St. Catharines school.
The event sees students in small groups rotate through various booths that include people from a wide range of ag-related careers. The St. Catharines competition brought in representatives of everything from Ontario beef and poultry producers to a Kitchener woman who runs a worm and vermicompost business.
“The kids are just astonished,” said Melanie Bourque, head of the school’s geography department.
This is the second year AgScape has come to the school, and Bourque said it fits in with much of what teachers are telling their kids. There were about 400 students this year with a range of grades and classes, including science,
biology and, naturally, students in the Grade 10 careers class.
With a large urban student body, including many who are new to Niagara, Bourque said agriculture might not have been
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front and centre for them growing up. To illustrate that, the students were asked before the program started to name different jobs in agriculture. Most answer “farmer” and nothing else.
But after visiting each booth the students developed a greater appreciation.
“I just used to think of farming,” said Grade 9 student Oliver Smith.
“But (agriculture) is the base of so many things,” added Rowyn Murray.
Amanda Hunter is also known as “The Worm Wrangler” and runs a vermicompost business out of Kitchener where she sells worms, worm castings, and offers education and support. It’s on the latter where the AgScape programs are a perfect fit.
“The virtual field trips make it really accessible,” she said, referring to a separate program AgScape offers that she recently took part in where she took a couple thousand students on a virtual trip through her operation.
For the ThinkAg events, Hunter simply wants to get the students thinking about dirt in a new way.
“To see soil as a living ecosystem,” said Hunter, who has an education background in soil science.
For Bourque, that’s a big part of it. Even if the students participating don’t pursue careers in agriculture, at least the presentations can help give them a better understanding of the industry.
“It gives them a better appreciation of farming,” she said. “If it just
helps them be better people and take care of the land, it’s a win.”
Shaunna MacQuarrie has a bee farm in Thorold and also works for AgScape. She said the ThinkAg program has become quite popular, with a waitlist stretching out a year and a half or more. The activities the students perform at each station are relatively short, under 10 minutes, helping keep them engaged. And the promise of a prize for the winning group always helps.
But getting the word out that agriculture is much more than just a farmer tending to the crops is the key. The event in St. Catharines included Ontario Genomics bringing in a scientific perspective, and Desjardins talking about the financial side of farming.
“It’s not something the kids would generally connect with agriculture,” MacQuarrie said.
On the flip side, she said many of the organizations that take part see the value as well.
“They recognize the benefit for their own organizations too,” she said, pointing out there could be a future employee or two in each group.
St. Catharines Mayor Mat Siscoe took in some of the morning. As a former educator, he sees the value in these types of programs.
“It’s good to give them a glimpse into what agriculture looks like,” he said. Even though St. Catharines is Niagara’s largest city, it does contain a significant rural population, and Siscoe said he’s also had to do a lot of learning about the industry.
Around 400 students at Sir Winston Churchill High School in St. Catharines learned about the career opportunities in agriculture at a special event held last month. ~ Luke Edwards photo
Brown Homestead offers a thread from Niagara’s farming past to present
Seedling giveaway marks the opening of the year for St. Catharines’ oldest home
By Luke Edwards
Farming history runs deep at the Brown Homestead, even predating the Loyalist who built the home.
Late last month the homestead held its annual seedling giveaway, signalling the reopening of the property for another season. It will offer tours throughout the summer and into the fall, with several special events planned through the Grow @ 2025 series.
Beginning with John Brown, four families have owned the property.
“Three of those have been farming families so it has a pretty strong rural and farming history,” said Theresa Felicetti, director of programming.
The Browns were traditional farmers who grew corn and wheat and raised some animals. Later, the Powers family began fruit farming on the land.
But even before that, the area was important agricultural land for the Indigenous people who have lived here since time immemorial.
And to that end, Felicetti said they aim to teach that full history when people come for a tour or to take part in the special events.
“All the way to what’s currently happening to have the thread from past to present,” she said.
The seedling giveaway started a few years ago when someone left a bunch of seeds at their front door. They decided to plant them and use the seedlings to populate a small community garden on the property.
With plenty of leftovers, they offered them up to the community. Felicetti said it went so well they decided to continue it. Now they focus on all heirloom varieties, giving visitors a chance to get a few tomatoes, zucchini, herbs or other vegetables for their garden.
That’s exactly what Kelly Buckley was doing, picking up a mix of vegetables and herbs.
Getting to see the home and learn a bit about that history was an added bonus.
“The house is amazing, just incredibly authentic,” she said.
The Grow @ 2025 series includes several events that may be of interest to rural and farming types.
On June 28 they’re planning an Indigenous medicines workshop. The following month there’s a pickling workshop, on July 26.
In August they’re holding a three sisters soup workshop on Aug. 23, followed by a seed saving workshop on Sept. 20.
The three sisters garden will have a closing ceremony on Oct. 11.
These events are all free and more information can be found online at thebrownhomestead.ca.
For artists who enjoy painting rural and heritage themes, a June 24 workshop might be of interest. It’ll teach participants how to make their own pigments, and help them paint the 1850s Dairy on the Brown Homestead site using pigments made from plants and repurposed construction waste. It’ll also feature wine, pastries and stories of the Brown Homestead restoration efforts. It costs $95 per person and more information can be found online.
And finally, while details are still being ironed out, the homestead is planning a fall speakers series that looks at the evolution of farming in the area, starting with Indigenous tools and techniques all the way to modern approaches in sustainability and technology led by groups like Brock University’s CCOVI.
Stay up to date on the homestead’s activity by visiting the website or following them on social media, using the handle @thebrownhomesteadca on Instagram, Facebook, Tiktok, and LinkedIn, or @BrHomestead on Twitter.
YOU CAN’T PREDICT THE FUTURE BUT WE CAN HELP PROTECT IT.
Kelly Buckley picked out a few seedlings to plant in her garden after touring the Brown Homestead during the historic site’s opening weekend late last month. ~ Luke Edwards photo
4-H Ontario
NIAGARA 4H
The Niagara 4-H food booth made its first appearance at Farm Day at the West Niagara Fairgrounds. It needs volunteers to have a successful year. First volunteers were the Vooys family of Smithville. Kneely made her first ever milkshake; you must watch the strawberry flavouring or it will surprise you. ~ Submitted photos
Learning the Ropes of Dairy Farming
The Wainfleet Dairy Calf Club recently held a meeting. Junior members learned about nutrition and what a cow needs to eat in order to produce milk and different tools they could see in the milking parlor. The older group also focused on nutrition and what was needed to produce milk. They learned how the food moves through each stomach and how long it would take to digest food , then built a cow’s stomach. Members also learned what to look for when they’re picking their 4-H calves and played the reverse game from our last meeting and had to point out the parts on a cow based on a description of what we look for when judging.
Poultry Club back up and clucking
It’s been more than 25 years since Niagara last had a 4-H Poultry Club.
Would you like to learn how to care for and show a chicken? Email jessierooker@hotmail. com for more details.
Upcoming meetings include: June 12 (theme, breeds and uses), June 26 (theme chicken ER), July 10 (theme, poultry show-
manship), Aug. 21 (theme, poultry show prep).
The 4-H judging night is also set for mid-August, with three shows in the fall: West Niagara Fair 4-H poultry show, Sept. 5; Wainfleet Fall Fair 4-H poultry show, Sept. 19 or 20; 2025 APA Canadian National Meetyouth open showmanship, Oct. 18 or 19.
The Niagara 4-H Rabbit club held a show at the 2024 Wainfleet Fair, and the new season is beginning. The Niagara 4-H Cavy Club and Rabbit Club had its first meeting on May 30. Upcoming meetings are June 20, July 18, July 26, Aug. 8 and Aug. 22. Meetings will be held at the North Pelham Hall, 1710 Maple St., Fenwick. Meetings start at 6:30. Contact Amber Gilbert for more information: ambergilbert80@gmail.com.
Lincoln Dairy 4-H Calf Club kicks off new year with elections and activities
Members elect new executive team, review important deadlines, and participate in hands-on rotations at Brookturn Holsteins
By Brookelyn Eggink
The Lincoln Dairy 4-H Calf Club held its first meeting of the year on April 28 at the farm of Brookturn Holsteins. The evening began with all members and leaders introducing themselves, followed by the recitation of the 4-H pledge. After introductions, everyone got to know each
other better by breaking into groups and playing icebreaker games.
Next on the agenda were elections. The 2025 president is Brad Jansema, the vice-president is Tristan Wielink, the secretary is Kevin Angle, and the press reporter is Brookelyn Eggink. The treasurer remains the same as in previous years.
Once the elections were completed, our leaders went over important dates and paperwork required to participate in 4-H. The 4-H membership forms, Assistexpo calf entries, and PAIF entries were all due no later than May 30.
We then broke into two groups for our rotations. Members aged 13 and under worked on showmanship skills with Amanda Comfort and our new leader, Matt Pot, while members aged 14 and over practiced their judging skills on a class of cows with Brad Eggink and Mark Heeringa.
At the end of the rotations, we enjoyed delicious snacks provided by Mrs. Comfort. Our next meeting was set for May 21 at the farm of Brad Jansema. The president thanked the host farm, and the meeting was adjourned.
Niagara 4-H Goat Club gets down to business
Club members learn about goat care, play team games and elect new executive at West Niagara Fairgrounds
By Emily Kelly
On April 29, the Niagara 4-H Goat Club held its first meeting in the Richardson building at the West Niagara Fairgrounds. Everybody arrived at the fairgrounds around 6:30 p.m., and we began the meeting by dividing the club into two groups.
The first item on the agenda was to meet the does and kids and review goat body parts. After we met the goats, each team tried guessing and judging six different types of bedding, which were contained in jars. The types of bedding included wood pellets, chopped straw, and three types of pine shavings: fine, medium and coarse. The club leader placed a doll blanket in one of the jars to throw everyone off, and she succeeded (it was bedding, just a different kind).
Afterwards, we played several games. The first game was somewhat confusing, but it helped us remember each other’s names. The second game we played was a memory game, where each team had 30 seconds to memorize various objects on a tray, and then we had an equal amount of time to write down what we remembered.
The next game we played involved chopsticks. The objective was to get the most “goat turds” into a bucket using the chopsticks. Of course, we replaced the goat poo with raisins. Whichever team got the most raisins in their bucket earned the most points.
After all the fun, we enjoyed a delicious snack and held elections. We all voted to have Morgan McGee as our president, Benny Chechalk as our vice-president, and I will serve as the press reporter.
Overall, Goat Club is a lot of fun and you are sure to learn a lot!
The last game we played involved a lot of running. Each team had its own table and its own box. The boxes were located a fair distance from the tables. In each box, there were 19 leaf-shaped pieces of paper. On each piece of paper was a single letter. One member from each team would run, snatch a piece of paper, return and then help decipher words using the 19 letters. The three goat-related words were browser, wether and chevon.
The Lincoln Dairy 4-H Calf Club held its first meeting of the year in late April, electing the new executive team.
The Niagara 4-H Goat Club got to know each other and some goat basics at its first meeting of the year.
Let’s beautify Niagara and beyond
International Plowing Match brings beautification contest to Niagara region
By Ann Marie Chechalk
The International Plowing Match is coming to Niagara. Taking place Sept. 16 to 20 in Grassie at the West Niagara Fairgrounds and surrounding farms, it’s the first time it has been in the area in 100 years.
As committees are being formed, volunteers sought, budgets passed and plans approved
there is one committee that has already hit the ground running. The beautification committee encourages the public to be part of the IPM as a beautification participant.
Show us your best roadside garden display. Starting now and continuing on to the deadline of Aug. 25, there are many categories to enter, including: Residential, Farm/Rural, Big Bale, Townships, Business/Commercial, School/ Church/Senior Residence and 4-H Participant.
All have an opportunity to enter and win one of the three cash prizes. First place is $300, second place is $200, and third place $100.
Judges will be looking for use of signage that promotes IPM, use of theme colours, green and purple, originality, cohesiveness of design and curb appeal. The entry fee is $10 and each contestant will receive an IPM sign.
We hope to see some purple beautification signs popping up all over Niagara, and surrounding areas.
To receive an entry form or for more information contact beautification@ipm2025.ca. This IPM event is sponsored by Flowerful Canada and Flowers Canada Growers.
The first participants in the IPM’s beautification contest are Randi and Steve Earl of Canborough Road. It seems fitting that they enter the contest being held to promote the International Plowing Match as Randi’s grandfather was Ben Sisler, a well known farmer, volunteer and plowman in Niagara. ~Ann Marie Chechalk photo
Angel food cake contest a heavenly part of fall fairs
Top performers at West Niagara Fair can win cash prizes
By Ann Marie Chechalk
All over Ontario, there are meetings behind open doors to prepare for the fair. Budgets must be discussed, entertainment hired, exhibits planned and built, ribbons ordered and Homecraft must decide what classes they will change this year.
For several years now at the West Niagara Fair, the Niagara Egg Producers have sponsored the Angel Food Cake Contest. This year’s winners will receive $150 for first place, $100 for second place and $50 for third place. This has brought in a lot of exhibitors for some friendly competition. In fact, 20 cakes or more had to be taste tested by the judge.
Angel food cakes are made with only the egg whites, 12 egg whites. What to do with the egg yolks that are left over? In 2024 the committee for the baking section for the fair introduced the 12-yolk pound cake, and will continue it in 2025.
“As judges at Ontario fairs we follow the Judging Standards that are guidelines that have been designed by the Ontario Association of Agricultural Societies (OAAS) to provide consistency in judging across Ontario,” said judge Shirley Peer.
Judging for both cakes will be based on the following criteria:
Appearance (25 points). Shape - angel food cakes are traditionally round with a centre hole and evenly risen. Surface - smooth and even/ uniform light brown. Volume - light weight.
Internal appearance (25 points). A slice is cut from the cake, to determine completeness of baking. Texture - tender/springy with no tunnels. Colour - uniform, characteristic of the type of cake.
Flavour (50 points). Delicate, no one flavour is pronounced.
“When I cut the cake I can tell how dense or springy the cake is. I can taste if they have added any flavouring and I can see the texture of each cake,” said Peer.
Adding in a change for 2025, each competitor’s cake must be made with the same recipe, since making cakes like these really requires the right technique.
This year’s recipe for the angel food cake is:
• 1 cup cake flour
• 1 ½ cups sugar, divided in half
• 12 large egg whites only, room temperature
• 1 ½ teaspoons cream of tartar
• ¼ teaspoon table salt
• 1 ½ teaspoons vanilla extract
• ½ teaspoon almond extract
Instructions
1. Preheat oven to 375F. Sift cake flour and 3/4 cup sugar into a bowl and set aside.
2. Using a stand mixer or electric hand mixer on medium-high speed, beat egg whites, cream of tartar, and salt until it forms soft peaks. Add the other 3/4 cup sugar slowly, and then beat on high until stiff peaks form.
3. Beating on LOW, add in flour mixture and both extracts slowly, stopping as soon as batter is incorporated. Do not over-mix. Using rubber spatula, fold in the sides and bottoms of bowl, to fully incorporate.
4. Spoon batter into ungreased angel food cake pan. Do NOT grease the 2-piece angel food cake pan. Gently shake to even out batter.
5. Bake 30-35 min, or until the top springs back with a gentle touch, and top is golden.
6. Invert pan upside down, to cool completely. Run a thin knife around pan sides, and remove bottom from the sides. Gently cut bottom away from pan.
Here are some helpful hints as shared by past competitors
• Be sure eggs are at room temperature
• Soft peaks: when you turn gently pick whisk up from the mixture and turn it upside down, the peaks are soft and gently bend over at the tips
• Stiff peaks: when you turn whisk upside down, the peaks hold up strong and pointy, without bending at tips.
• It’s important that not even a little egg yolk gets mixed in with the egg whites.
• Always bake your cake on a sunny day
• Keep your kitchen quiet, no heavy footsteps or banging of the oven door
This year’s recipe for the Twelve Yolk cake is:
• 12 egg yolks
• 3 cups of flour (preferably all-purpose)
• 2 and ½ teaspoons of baking powder
• A pinch of salt
• 2 cups of granulated sugar
• 1 teaspoon of vanilla extract
• 1 teaspoon of lemon extract
• 1 cup of cold water
Instructions
1. Preheat oven to 350 F. Coat the 12 cup tube pan with cooking spray.
2. Mix the dry ingredients, sift through a sieve or sifter ingredients, flour, baking powder, and salt, to break up any lumps and help the ingredients to aerate.
3. Pour 12 yolks into a mixing bowl, turn on the mixer at the highest speed, and beat continuously until very fluffy and thick. When you reach the desired consistency, slowly, spoon by spoon, add sugar, and
beat for 2 minutes, also at the highest speed. Turn off the mixer occasionally and scrape down the bowl thoroughly using a spatula to make sure it is nicely incorporated.
4. After that, be sure to reduce the speed and add vanilla, lemon, and cold water.
5. The last step in making this egg yolk pound cake involves adding flour. Here you have two options, you can continue with a mixer or manually with a whisk. It is necessary to combine the ingredients without too much “violence” as otherwise you risk getting a dense instead of airy and fluffy batter.
6. The 12-yolk pound cake batter needs to be mixed, beaten, or whisked just enough so that everything comes together.
7. Once done, pour into the previously prepared pan
8. This twelve-yolk pound cake takes between 50 and 60 minutes to bake.
9. Let the 12-yolk cake cool for at least 15 minutes on a wire rack before removing it from the pan.
For information on how to enter in the fair, go to www.westniagarafair.ca
Judge Shirley Peer had a lot of tasting to do as she had to try all the Angel Food Cakes entered at the West Niagara Fair. ~Ann Marie Chechalk photo
Strawberries a sure sign of start of summer
This year the popular strawberry festival held by St. Andrews Church in Niagara-on-the-Lake is celebrating its 40th anniversary.
Taking place on Saturday, June 21 it’ll feature all things strawberry.
And as the weather warms up the berry will be found at grocery stores and farmers’ markets throughout the region, giving home cooks a lovely way to brighten up their meals.
Here are a few options to consider as strawberries come back in season.
Strawberry Lemonade
Ingredients
• 2 cups (500 mL) Ontario strawberries, hulled and quartered
• 1/2 cup (125 mL) frozen lemonade concentrate
• 1/4 cup (50 mL) granulated sugar
• 2 cups (500 mL) chilled soda water
• Ice cubes
Instructions
In blender (not food processor), blend together strawberries, lemonade concentrate and sugar until smooth. (If making ahead, pour into jar, seal and refrigerate up to 1 week.)
In serving pitcher, combine strawberry mixture and soda water; stir and add ice.
In small bowl, whisk together oil, lemon juice and zest, mustard, sugar, salt, and pepper to taste. Set aside.
Salad: Place quinoa into colander. Remove any pieces of grit; rinse well under cold running water. Transfer to medium saucepan and add 2 cups (500 mL) water; bring to boil. Reduce heat and simmer for 15 minutes or until tender. Drain off any liquid. Transfer to bowl. Stir in dressing.
To serve; add strawberries, peas, mint and green onion; mix well.
Strawberry Tiramisu
Ingredients
• 2 tsp (10 mL) grated orange rind
• 2/3 cup (150 mL) fresh orange juice (about 2 oranges)
• 1/4 cup (50 mL) orange-flavoured liqueur, optional
• 1 tub (475 g) Ontario mascarpone cheese, at room temperature
• 1/2 cup (125 mL) granulated sugar
• 1 cup (250 mL) 35% Ontario whipping cream
• 2 tsp (10 mL) vanilla
• 2-1/2 cups (625 mL) Ontario strawberries
• 1 pkg (200 g) Italian ladyfinger biscuits, 18 to 20
• 1/4 cup (50 mL) grated bittersweet or milk chocolate, about 1 oz (30 g)
Instructions
In shallow bowl, combine orange juice and orange liqueur (if using).
In large bowl, using electric mixer, on medium speed, beat mascarpone, sugar and orange rind until creamy. In medium bowl, with clean beaters, beat whipping cream with vanilla until soft peaks hold. Fold half of the cream into mascarpone mixture; fold in remaining cream.
Slice about half the strawberries. Reserve remaining strawberries. Quickly dip both sides of biscuits into juice mixture; arrange in single layer, covering bottom of 8- x 8-inch (2 L) glass baking dish, breaking to fit if needed. Spoon half of the mascarpone mixture over ladyfingers, spreading to edges. Scatter sliced strawberries on top in even layer; sprinkle with half of the grated chocolate. Repeat layering with remaining biscuits, drizzling any extra orange juice mixture over top. Spread remaining mascarpone mixture over biscuits. Refrigerate loosely covered 8 hours or overnight.
To serve, quarter or halve the remaining strawberries, scatter over tiramisu. Sprinkle with remaining chocolate. Cut in rectangles and serve.
In large bowl, combine strawberries and rhubarb. In small bowl, combine sugar and cornstarch; sprinkle over fruit, tossing gently to blend. Add beaten egg to fruit and mix lightly.
Spoon mixture into bottom crust. Fit pastry over filling. Crimp edges, cut steam vent in centre. Place on baking sheet and bake in 450°F (230°C) oven for 15 minutes. Reduce temperature to 350°F (180°C) and bake 35 to 40 minutes or until pastry is golden and filling is bubbly.
• 2 tsp (10 mL) each finely minced gingerroot and Ontario honey
• Freshly ground black pepper
Salad:
• 12 oz (375 g) Ontario top sirloin grilling steak, about 1/2-inch (1 cm) thick
• 4 cups (1 L) torn Ontario spinach leaves
• 4 cups (1 L) torn Ontario romaine leaves
• 3 cups (750 mL) halved Ontario strawberries
• 2 cups (500 mL) sliced Ontario white button mushrooms
• 2 green onions, diagonally sliced
• 4 tsp (20 mL) toasted sesame seeds
Instructions
In small bowl or measuring cup, whisk together rice vinegar, oil, teriyaki sauce, ginger, honey and pepper to taste.
Salad: Sprinkle both sides of steak with pepper to taste. Place on greased grill over medium-high heat; close lid and grill for about 4 minutes per side for medium-rare or until desired doneness. Remove to cutting board; let stand for 5 minutes before thinly slicing across the grain.
In large bowl, combine spinach, romaine, strawberries, mushrooms and green onions. Set aside 2 tbsp (25 mL) of dressing; toss salad with remaining dressing. Arrange on platter or salad plates; top with beef, drizzle with reserved dressing; sprinkle with sesame seeds.
Teriyaki Steak and Berries
Peppered Beef with Balsamic Strawberry Salsa
Ingredients
• 1 tbsp (15 mL) Dijon mustard
• 1 tbsp (15 mL) whole peppercorns, cracked
• 1/2 tsp (2 mL) salt
• 1 clove garlic, minced
• 750 g Ontario grilling steak (such as top sirloin or strip loin), about 1-inch (2.5cm) thick
tally we are building value for the farmers of Canada. That means we (farmers) are part of conversations we haven’t been part of for a long time. Farmers realize they are part of the solution to a lot of things, like climate change mitigation, biodiversity, species-at-risk and flood control.”
One of the offshoots of Norfolk’s initial efforts occurred after Prince Edward Island environment George Webster attended the pilot launch in 2008. The island was having an environmental issue at the time and ALUS quickly became the solution and a well-funded provincial program.
• 2 tbsp (25 mL) balsamic vinegar
• 1 tbsp (15 mL) olive oil
In small bowl, combine mustard, cracked peppercorns, salt and garlic; rub in even coating on both sides of meat. Grill steak over medium high heat or broil for about 4 minutes on each side for medium-rare or until desired doneness. Transfer to cutting board, let stand 5 minutes.
Today, nationally ALUS is approaching 1,000 farmers participating through 27 different community based programs in six provinces. Together they have enrolled 27,183 acres in the program.
• 1-1/2 tsp (7 mL) granulated sugar or Ontario honey, to taste
• Salt and pepper
Salsa: In bowl, combine strawberries, onion, yellow pepper, parsley, vinegar, oil, sugar and salt and pepper to taste. Slice steak thinly across the grain and serve with salsa.
Officially, ALUS Canada’s mantra now is: “ALUS Canada makes it possible to offset your environmental footprint through agricultural stewardship. ALUS invests in farmers and landowners who are producing acres of clean air, clean water, wildlife habitat
Credit was given to some of the programs largest advocates by Gilvesy. Local MPPnent since the early days, and introduced a Private Member’s Bill promoting the concept.
moting it there. Bob Sopuck, who was Delta Waterfowl’s western vice-president of policy was an early advocate and became elected as an MP and was the program’s champion on Parliament Hill. Dave Reid co-wrote the
sands of people about ALUS at hundreds of speaking engagements across Canada. Recognition for the program has included a
gram and farmers fell they are the program
“People feel they are partners in ALUS,” he said. “It’s the value of developing a grassroots program that recognizes the value of
Bryan Gilvesy, now CEO of ALUS Canada, started his involvement with the program when he signed up as a participant to the program and then became a member of the Norfolk Partnership Advisory Committee. Bryan
Q and A: Highland Packers expanding to Smithville
By Luke Edwards
A longtime Stoney Creek business is expanding into Smithville.
Work is nearing completion at the new Highland Packers site on Spring Creek Road. Once complete it’ll feature a production plant as well as retail store for visitors.
The company began after Marinus de Jonge came to Canada from Holland in the 1950s. It remains a family-run company.
“We truly have a family business with the each member involved in some aspect and we are proud of what we have accomplished together,” said Edwin de Jonge, plant manager one of Marinus’ four children.
He answered some questions about the expansion, and what all the new location will bring to West Lincoln.
WHAT IS OR WILL BE PROCESSED/ PRODUCED AT THE PLANT? ROUGH SIZE OF THE PLANT?
Highland Ridge Inc. is producing all of our further processed meat products such as our naturally smoked bacon, sausages, pepperoni sticks, and hams, which have been a large portion of our business since the beginning. The facility is approximately 18,500 square feet and is designed to increase our production capacity significantly while still maintaining the same quality standards we’re proud of.
WHY DID YOU DECIDE TO EXPAND, AND WHY SMITHVILLE? HOW LONG HAS THIS BEEN IN THE PLANS?
The expansion plans have been in the works for about five years. We have outgrown our current space in Stoney Creek, and demand for our products has grown steadily. Highland Packers Ltd. is located in Stoney Creek, Hamilton, and due to resistance from the City of Hamilton in relation to building permits, it was necessary to start looking in the surrounding areas. We purchased land in Smithville in 2020. Our family has connections to the West Lincoln community, and the support we have received has been a blessing. The community-based atmosphere paired with the opportunities for growth has made this a natural choice, yet we remain close to our roots where the business began in Canada in 1958.
WHAT ABOUT THE RETAIL SPACE, WHAT WILL BE OFFERED?
The approximately 1,800 square feet of retail space will offer a variety of our products, focusing on the items produced on site, as well as some fresh and frozen products. Our full service deli counter will offer a large variety of deli meats and cheeses and will also feature a daily hot lunch option. The retail space will carry locally sourced products as well as some additional groceries.
WHEN ARE YOU LOOKING TO OPEN THE RETAIL STORE? WHAT’S THE ADDRESS?
We are still finalizing an exact opening date, but we’re aiming for mid-summer, Our address is: 6241 Spring Creek Rd., Smithville.
ALL TOLD, HOW MANY PEOPLE WILL THE SITE EMPLOY? WHAT KIND OF JOBS IS IT BRINGING TO SMITHVILLE?
We expect the site to employ about 25-30 staff. This covers roles in production, packaging, retail, logistics, and administrative support. It’s a mix of full-time and part-time positions, and we’re really proud to be creating good jobs in the community. We are overwhelmed with the support we have already received from the community.
WHAT’S THE MOOD LIKE WITH THE EXPANSION NEARING COMPLETION? EXCITED, JUST ANXIOUS TO GET EVERYTHING FINISHED?
Definitely a mix of both! We’re excited to see everything come together after much hard work and planning from everyone involved and we are very proud of the team we have. There’s a real sense of pride seeing the project take shape, and we are eager to cross the finish line and open the doors to the community.
ARE THERE ANY OTHER EXPANSION PLANS FOR THE NEAR FUTURE, OR IS IT MORE A FOCUS ON GETTING THIS FINISHED?
Our focus is on getting this phase completed and running efficiently and effectively, while still managing our Stoney Creek location. WHERE CAN PEOPLE GET MORE INFORMATION AND STAY UP TO DATE?
The best way to stay updated is through our Facebook page, Highland Packers Ltd., so please like and follow our page to stay updated on this project as well as everything else we have going on. If you visit our website you can also sign up for our e-flyer to know which items we have on sale each week at Highland Country Market, the Stoney Creek retail store. We will be posting updates online as we get closer to our opening date.
Highland Packers is nearly finished the construction project for its Smithville expansion, with the retail store set to open in the coming weeks. ~ Jeremy James Photography
Applications open for Species at Risk Farm Incentive Program
Wide range of activities supported through program
By Niagara Farms Staff
Farmers are being invited to apply for the 2025 intake of an incentive program aimed at helping species at risk.
The Ontario Soil and Crop Improvement Association opened up this year’s Species at Risk Farm Incentive Program (SARFIP) late last month. The intake will remain open until the budget for the program is fully allocated. The claim deadline is Dec. 15, 2025.
Applications can be made for a variety of projects, including activities that apply to croplands, grasslands, stream banks, shorelines, wetlands and woodlands. SARFIP provides funding to complete habitat creation, and enhance and protect best management practices that support species at risk.
There are three levels of funding, which depends on the project’s benefit to a species at risk, as well as the applicant’s interest in participating in monitoring efforts. The program offers 45 per cent funding for projects that offer indirect benefits, and 60 per cent funding for projects that offer direct benefits as evaluated by submitting an Ontario Habitat Biodiversity Assessment Tool.
Applicants can also receive a 15 per cent watch bonus if they agree to participate in monitoring efforts.
Funding maxes out at $20,000 for an eligible project.
Tree service agreements can also be made to arrange for spring 2026 tree planting.
Those interested in applying are encouraged to read the program guide, which can be found online at ontariosoilcrop.org. The should also
ensure they have the fourth edition Environmental Farm Plan (offered since 2013) certificate of completion.
Applications can then be made any time at osciaportal.org.
Questions about the program can be emailed to SARFIP@ontariosoilcrop.org.
COVER CROP PROGRAM CLOSES
Applications under the On-Farm Climate Action Fund for farmers implementing new cover crop programs closed only days after it opened.
The program opened on May 22 and OSCIA announced it closed five days later, encouraging farmers to keep an eye out for future intake opportunities.
Under the project, cost sharing is available for eligible projects where farmers are undertaking a new practice of cover cropping or interseeding cover crops with plans to leave them undisturbed over winter.
More details can be found online under the OFCAF Cover Cropping Program Guide.
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Over t he years, we’ve also expanded our connections across Ontario’s retail landscape, creating more opportunities for locally raised beef to reach appreciative consumers You can learn more about this exciting initiative and how it benefits Ontario farmers at harvesttogather.ca.
If your family finishes cattle and you’re ready to explore this opportunity, reach out to me, Cory Van Groningen, at cory@vgmeats ca, and I’ll share the details of our program Let’s schedule a time to discuss how VG Meats can help bring your beef to market while supporting your farm’s growth We look forward to hearing from you soon
Farmers can receive some funding help through OSCIA’s Species at Risk Incentive Program. The latest intake will remain open until the budget has been fully allocated. ~ Pixabay photo
Temporary foreign worker programs ‘a win for everyone’ says new F.A.R.M.S. president
By Jeff Tribe
Temporary foreign worker programs are absolutely imperative to Canadian agriculture and food security says incoming Foreign Agriculture Resource Management Service (F.A.R.M.S.) President Robert Shuh.
However, they are also crucial to the individuals employed through them along with their home nations.
“The whole temporary foreign worker program is an absolutely outstanding form of international economic development,” said Shuh, who added he was ‘excited’ to combine his passion for agriculture and economic development in his new position. “It’s a huge, huge economic driver in the source countries, and what’s really cool is it doesn’t cost the taxpayer. In fact, seasonal agricultural workers actually pay taxes to the Canadian government.
“It’s a win for everyone.”
Shuh brings both agricultural and governance experience to the head of the F.A.R.M.S. table. An apple producer first learning on a century farm his grandfather Clarence purchased in 1918, Robert’s connection to the fruit reaches back to a small 30-tree orchard planted in the 1920s.
“I hated those apple trees,” he admitted, a negative association formed by being the ‘young guy’ sent up to pick from the highest limbs, he and his brother spraying with a 50-foot hose attached to a 45-gallon drum on a three-point hitch.
“We’d get covered in the product of the day.”
Shuh was quick to erase childhood memories with a backhoe and dozer when he had the chance, however after a detour
through dairy, turkeys, chickens, cash cropping and a two-year stint on an international development project in Nicaragua, he found himself contemplating ‘what’s next’ in 2011. Unable to dismiss a fellow hockey parent’s suggestion to consider apples out of hand, subsequent discussions with Kevin Martin of Martin’s Family Fruit Farm and Chris Hedges from Norfolk County and much consideration led to planting 50 acres of high-density honey crisp, gala and ambrosia trees on his 50-acre farm near Elmira that spring.
“If grandpa is able to be watching, he’s having a good chuckle,” Shuh laughed.
In that first year, he and wife Lisa sourced family and friends of family for labour.
“In a year you are planting, you can make that work. In a year you are harvesting, that’s not a viable strategy.”
Shuh turned to the Seasonal Agricultural Worker Program, his first introduction to ‘the outstanding people’ employed through it reinforced through years of association. Shuh Orchards has had plenty of local hires, however area workers tend to want either permanent full-time or regular part-time employment.
“The list of people who want seasonal full-time work is extremely short.”
Harvest is an intense period, every day weather permitting, finishing suddenly. As harvest is drawing to a close it’s not unusual to see locals working their phones during breaks, looking for their next job. If that next job requires starting immediately to lock in another six months of work, “Of
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Elmira-area apple producer Robert Shuh brings a combined passion for agriculture and economic development to his new position as president of F.A.R.M.S., along with extensive board experience.
Continued from page A24
course they’re going to go,” said Shuh.
Apple and other fruit and vegetable farmers operate within an extremely narrow window to hit peak quality consumers have come to expect, provided says Shuh through the ‘imperative’ dependability of people within temporary foreign worker programs.
His international economic development experience includes nine years with Mennonite Economic Development Associates (MEDA) Canada, seven as president. MEDA is an organization with 70 years of creating sustainable, scalable, measurable and replicable solutions to poverty in over 70 countries. Shuh has also been president of MeCredito since 2013, a financial network providing micro-financing empowering families and small businesses in Central America.
At home, Shuh joined the Ontario Apple Growers Board, assigned as that entity’s representative to F.A.R.M.S. a year ago.
“And I was asked to become president at this year’s AGM.”
Philosophically, based on previous board experience, Shuh brings appreciation for the value of relationship to the position. In his first couple of months, he has been working ‘hand-in-hand’ with Vice-President Andy Vergeer meeting leaders of agricultural and governmental organizations.
“Building the relationship so when we do have significant requests for them or difficult discussions, the relationship is established.
“You can have good candid conversations as opposed to a bridges-burned relationship,” Shuh added. “Nothing good comes from that. Even if we don’t agree on every issue it’s always better to be talking.”
Secondly, attention is focussed on the tumultuous nature of Canada/U.S. relations since the ascension of a president with radically-different points of views from Shuh’s.
“I think he is an epic fail by every metric we have.”
Canborough Road Wellandport, ON
Greenhouse vegetables are one of many crops that depend on the FARMS program for labour. Robert Shuh recently started as president of the program.
Migrant farmworkers take part in Niagara Folk Arts Festival
By Luke Edwards
For the second year, Niagara’s migrant farmworker community was part of Canada’s oldest continually running heritage festival.
As cultural communities across the region took part in the Niagara Folk Arts Festival, St. Alban’s Anglican Church in Beamsville joined in, welcoming members of the public to the second migrant workers celebration. Visitors, including many of the migrant farmworkers coming in from a day working the field, enjoyed tacos and other Mexican fare, played games and danced.
“Last year we made history when we added the migrant farmworkers celebration,” said Nudrat Rahman, migrant services manager at Bridges Niagara.
Each spring groups host open houses to celebrate their local cultures as part of the Folk Arts Festival. Including migrant workers is a way to connect them with the greater Niagara community, something that’s long been a priority for
the Migrant Farmworkers Project that operates primarily out of St. Alban’s.
“It’s family, you are part of our Niagara family,” Trevor Powell told the workers in attendance.
Powell is a business development specialist for CAA Niagara, which is a sponsor of the festival. Powell recalled when he learned just how dedicated the migrant farmworkers are. At the time he was working for Cave Spring Vineyard and met a worker who’d been coming to the winery every year for three decades. As if that wasn’t enough, the man’s son was following in his dad’s footsteps.
“We appreciate you, we appreciate your hard work,” said Rahman.
The Farmworkers Project runs a weekly program on Thursdays in the church basement. There migrant farmworkers are able to relax and enjoy some refreshments while socializing. They’re also able to access various services offered by community partners.
The Folk Arts Festival is in its 57th year.
Visitors to the migrant worker celebration that was part of last month’s Niagara Folk Arts Festival enjoyed some classic Mexican cuisine. ~ Luke Edwards photos
Many of the workers took part in various games, including musical chairs, that got their competitive juices flowing.
AG EVENTS AG EVENTS ON THE HORIZON ON THE HORIZON
JUNE 2 - JUNE 8
SATURDAY, JUNE 14
SATURDAY, JUNE 21
JUNE 28 - JUNE 30
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