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Restoring small-town journalism, one community at a time!
Migrant farmworker community honours retiring Father Antonio Illas, welcomes Rev. Peter Ciallella
By Luke Edwards
It was a bittersweet moment for Father Antonio Illas as he said goodbye to the community he helped build over the past six years. Illas, who arrived here just before COVID-19 hit and spent the ensuing years building the Migrant Farmworkers Project in Beamsville, retired last month. While he joked it’s the fourth time he’s attempted retirement, this one is likely to stick, with he and his wife Cela returning to Mexico and Illas planning to spend some time in academia.
“It’s a day of mixed emotions. I love what I do and it’s an end of a chapter in my life,” he said. The farmworkers project is primarily run out of St. Alban’s Church in Beamsville. Each Thursday in the basement of the church volunteers and supporters open the doors and welcome in the community for an evening of food, camaraderie and conversation. It’s also an opportunity for the migrant farmworkers not only to relax, but also access some of the services offered by the project and its partners.
Those services include the tiendita (thrift shop), pastoral care, the Quest Healthcare Clinic, and Bikes for Farmworkers project.
There’s also the Plaza Comunitaria, which provides online education support with the help of the Mexican Consulate General in Toronto. It runs at the nearby Fleming branch of the Lincoln Pelham Public Library.
“COVID was a challenge, but it became an opportunity,” Illas said. With the distancing rules in place, Illas had to go out and meet the workers in the fields and where they worked.
“That shift in paradigm really contributed to the hub and the vision.”
With that shift came the idea of providing all these services under the same roof.
The Thursday cafes offer a social connection for the workers. From there they can access the project’s other services, or simply sit down,
relax and enjoy a meal and snacks. Wifi is also provided for those who want to connect with family back home, or work on their education through Plaza Comunitaria.
And it’s a community space, with Illas and other supporters encouraging anyone in the community to come and share a meal.
They also offer information sessions with groups like Bridges Niagara - Immigrant and Refugee Services, Occupational Health Clinics
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By Luke Edwards
Diamonds are created under pressure, and so too was the Egg Farmers of Ontario, which is celebrating its 60th - or diamond - anniversary in 2025.
The organization held a special annual general meeting earlier this spring, bringing together hundreds of industry members to celebrate the milestone, reflect on the history of egg farming in the province, and chart a course for the future. That future seems bright, even though egg producers continue to face significant animal health and economic headwinds.
“We’re at a place where I think we’re as strong as we’ve ever been to protect our food sovereignty here in terms of supply management and keeping our food supply in place, so I’m optimistic,” said Chris Mullet Koop, a fifth generation egg farmer in Jordan, whose family also grows wine grapes.
A big reason for that optimism in the face of challenges is the continued support of the supply management system, which wasn’t easy to get started but has since provided farmers and consumers alike with a certainty that allows producers to invest for the future and keeps egg prices from being as volatile as we see elsewhere.
In normal times that may mean higher egg prices here, than in, say, the United States. However, multiple speakers pointed out it’s a small price to pay to ensure stability. Consumers south of the border have been paying skyrocketing prices for eggs, as avian influenza
sweeps through the huge poultry operations in that country.
“We have a predictable and affordable supply of nature’s perfect food,” said Brian Douglas, chair of the Farm Products Council of Canada.
And even if Americans often pay less than us for eggs (at least when disease isn’t causing massive numbers of bird deaths) there are two things Canadians should keep in mind, argued
University of Waterloo history professor and public policy chair for the Egg Farmers of Canada Bruce Muirhead. First, egg prices in Canada are comparable or lower than places like Europe and Australia. Second, the price of American eggs - like much of the food the country produces - is artificially low thanks to huge government subsidies that are ultimately paid for by taxpayers.
Canada’s supply management system, meanwhile, requires no government dollars, something Muirhead said remains underappreciated by the public.
“I think more Canadians should probably know this,” he said.
A new Federal-Provincial-Territorial Agreement for the sector was a huge development for the entire Canadian egg industry. Signed last fall, the agreement reduces inter-provincial trade barriers and secures “your future for the next 50 years,” Douglas told those in attendance. With provincial trade barriers an increased concern now given the erratic tariff threats of U.S. President Donald Trump, having already signed an agreement keeps Canada’s egg producers in a good spot.
Ontario and Canada have faced uncertain economic times in the past. Amy Cronin, chair of the Ontario Farm Products Marketing Commission said Ontario’s agrifood sector will once again play a key role in upcoming months.
“The industry will be able to pull the province and country through some really tough times,” she said.
THE EARLY STRUGGLE FOR SUPPLY MANAGEMENT
Historically, egg production wasn’t the industry it later became. Muirhead, who has written about the history of eggs and supply management, said it wasn’t until the early 1900s that eggs became more professionalized. Before that, it was often the job of the farmer’s wife or children to collect whatever eggs their chickens produced.
Fortunately, that professionalization came at a key time. The 10 lost years of the Great Depression left many without steady sources of food and protein.
“They were 10 hungry years as well,” Muirhead said.
“Eggs had a role to play in the prevention of starvation.”
But as farmers - along with researchers and scientists - began to focus more attention on egg production, they also ran into a familiar problem: overproduction.
“Overproduction is the bane of every farmer’s existence,” Muirhead said.
In a way it’s illogical. A farmer who needs to increase income would of-
ten come to the logical conclusion that they need to produce more. However, that’s not always the case. Muirhead cited a stat that one per cent of over supply can lead to a five per cent reduction in price. It starts to feed a vicious loop.
Following the Second World War, Muirhead said the idea that agriculture should be a part of the overall economic boom began to take shape. However, that overproduction issue continued to hurt farmers. Eventually, the government started a royal commission to discuss rural issues and deal with what had become known as the “farm problem.”
Things had gotten so bad that between April 1970 and October 1971, Muirhead said no major producer showed a profit.
Mullet Koop remembers his family talking about that time. They were lucky in that the grape growing side of their business helped offset the losses experienced with eggs.
“I think the only reason my family could do it was because they had wine grapes and they were growing wine grapes and just putting money back into poultry,” he said. In fact, their family nearly got out of poultry altogether, Mullet Koop added.
The implementation of supply management took time and considerable effort to get farmer buy-in, said Muirhead, as it was hard to see how less is more.
However, even after consensus grew among the farming community, the system continued to face headwinds from a public that didn’t fully understand how it worked. Muirhead said misleading news articles of the day painted supply management as something that makes millionaires out of farmers.
If that were true, Mullet Koop said he and his family missed the boat.
“When the stories are out there that eggs are cheaper in the U.S. and Canadian farmers are gouging people and saying ‘look at them, they’re just millionaires.’ Well, I’m not. I don’t know which egg farmers are, but I’m not a millionaire,” he said.
While the supply management system is about as secure as it gets, Muirhead said it’s important for each generation to recommit to it. He, and others, were happy to see several younger farmers at the AGM, a testament to the sustainability - from a social, economic, political and environmental standpoint - of the sector.
Mullet Koop’s son Josiah was also at the AGM. Mullet Koop said his kids, from fairly early on, were fully engaged in the farm. They’ll be working through the succession planning, with the possibility of expansion with Josiah taking over the
current operation and his siblings looking at other options and ways to partner.
Craig Hunter, a past director for Egg Farmers of Ontario, has spent his entire life in the world of egg production. And during that time the changes to the industry as a whole has been nothing short of “absolutely mind boggling,” he said.
Hunter offered an overarching history of production during the past 60 years, focusing his attention on a few areas: Genetics, health, nutrition, housing and education.
“It’s one of neverending progress,” he said, that’s led to “more efficient, more sustainable and more humane” operations.
Historically, farmers primarily kept dual purpose chickens, getting a small number of eggs from the hens before slaughtering them for meat. When farmers began focusing on genetics and improving breeds, chicks would often be delivered through the mail.
“It was fun days when I’d get to the post office and hand these chicks over,” Hunter recalled.
Nowadays, single purpose breeds can lay two times as many eggs as those 70 years ago.
Improved health, nutrition and housing have also helped increase production and overall animal welfare, Hunter said.
First, antibiotics helped reduce the spread of disease but once it was discovered that it was leading to other issues such as antibiotic
resistant strains, the sector moved to vaccines and to a focus on prevention.
Improved nutrition meant maximizing and optimizing egg production, while housing improvements initially focused on production before also taking into consideration overall animal welfare.
Today, egg producers in Ontario seem to have found the right system that benefits farmers and consumers alike.
Muirhead said the average farm has about 23,500 hens. That may seem like a lot to an outsider, but it’s nothing compared to the massive multimillion bird operations south of the border. And with migratory birds returning north this spring and the threat of avian flu comes with it, presenters said the smaller operations in Ontario will help protect the overall sector.
Strong biosecurity measures will also help.
“The industry has paid close attention to biosecurity,” said Cronin.
“Biosecurity doesn’t cost, it pays,” added Hunter.
And while they can’t do much about the threats from the White House - “we’re facing uncertainty every day, and we’ve got 1,346 more days of this,” Douglas saiddealing with these issues together is the surest way of surviving them intact, the speakers said.
“Unity is critical,” Douglas said.
“It’s a cooperative venture, not a competitive one,” added Muirhead.
By Luke Edwards
Whenever Michelle Ritch and her family went back out to Eastern Ontario they’d stock up on a few staples they couldn’t find here.
Common in Quebec and Eastern Ontario kitchens, her family moved to the Toronto area when she was eight years old and could never find salted herbs locally. They’d have to wait for return visits to pick up a few jars.
Eventually, after she got married and moved out on her own, Ritch decided to cut out the six-hour drive.
“I gave up and I started making them. My friend’s a chef and she loved them and she said ‘you’ve got to start selling this,” she said.
Ritch opened Eccentric Menagerie last June, offering up her salted herbs and expanding to include other pickled vegetables such as beets, garlic and more recently, her wee cabbages (Brussels sprouts).
Her method for what she sells is pretty simple.
“If I’m going to eat it, that’s what I’m going to sell. If I don’t eat it, I’m not selling it,” she said.
Her products are versatile, and can be part of a charcuterie board, added to a salad, or used in marinades and as additions to other dishes. She includes recipes on social media to help those who may be unaware of the tasty options that exist.
For those who like a little heat, Ritch also has hot peppers.
“They almost have a wasabi effect to it, so there’s 30 seconds of sweating, and then
you’re good to go. Then you do it to yourself all over again,” she said.
Ritch said it’s been heartwarming to share her creations with the public and loves hearing the positive feedback.
“Everyone seems to be in good humor, and it’s always nice to go home after I’ve had a couple of people come running to me to tell me that they like the product,” she said.
Her products all have a solid shelf life, and will be fine for several months in a cool dark
place, and then once opened, last a while in the fridge as well.
In addition to the St. Catharines Farmers’ Market, Ritch attends other one-off markets, and was also recently in talks with having her product on shelves at Upper Canada Cheese Company in Jordan.
You can follow Eccentric Menagerie on Facebook and Instagram.
By Luke Edwards
Farmers’ markets across the region will be either restarting or kicking into high gear in the coming weeks as the temperatures rise and early crops start appearing.
In Niagara’s largest city, the St. Catharines Farmers’ Market will be kicking off its main harvest season on Saturday, May 17. That means the return of more vendors, including local farmers, food trucks and artisans as the market expands into the parking lot on Saturdays.
Saturdays will also feature live entertainment on the market stage from 11 a.m. to 2 p.m. and the return of the community engagement series, which hosts local organizations and highlights services that are provided to the community.
The Discovery Table also returns later this year, running Saturdays between 9:30 a.m. and noon from June 28 to Aug. 29. It’s celebrating 15 years in 2025.
The main harvest season runs from May 17 until Oct. 18. St. Catharines holds two markets each week, Thursdays from 8 a.m. to 2 p.m. and Saturdays from 7 a.m. to 2 p.m.
Here’s a rundown of some of the region’s other farmers’ markets and when they’ll be starting.
• Welland (a year round market), Saturdays from 7 a.m. to noon at 70 Young St.
• Port Colborne, Fridays beginning May 2, 7 a.m. to noon at Market Square in the downtown.
• Dunnville, Tuesdays from 2 to 7 p.m. (May to December), and Saturdays from 7 a.m. to noon (April to December). 218 Main St. East.
• Caledonia, Thursdays from 2 to 7 p.m. (May to December) at the Caledonia Baptist Church.
• Hagersville, Wednesdays from 7 a.m. to noon (May to October) at Market Square behind the post office.
• Niagara Falls, Saturdays from 7 a.m. to 1 p.m. beginning on May 17 at 7150 Montrose Rd.
• Niagara-on-the-Lake, Saturdays from 8 a.m. to 1 p.m. beginning May 24 at Garrison Village.
• Stevensville, Wednesdays from noon to 6 p.m. beginning June 4 at the Stevensville Library.
• Grimsby, Thursdays from 3 to 7 p.m. beginning June 5 on Main Street in downtown Grimsby.
With warmer weather arriving and early crops starting to appear, farmers’ markets will be ramping up activity. In St.
• Wainfleet, Tuesdays 3 to 7 p.m. beginning June 10 at 32081 Side Rd 20
• Thorold, Wednesdays from 5 to 9 p.m. beginning June 11 at Battle of Beaverdams Park
• West Lincoln’s page for its Music Market and Park It event said details on the 2025 season were still to come.
With locally-grown produce becoming a top priority, a new Canadian-made strawberry growing system is helping more growers meet the demand. The A.M.A. Strawberry Growing System is a professional-grade gutter system built for small-scale production. Developed in partnership between A.M.A. Horticulture Inc. and Growtec, it is a first-of-its-kind solution for growers looking to enter the strawberry market or extend their berry growing season by moving production from field to tunnel.
“Now more than ever, Canadians want locally-grown strawberries year-round,” says Shawn Mallen, manager of hydroponics and berries at A.M.A. Horticulture. “Large Canadian greenhouse operations have risen to the challenge, growing berries in controlled environments and getting them onto grocery store shelves across the country. But until now, only large-scale production systems were available for growers, creating a barrier to entry.”
“We partnered with Growtec, a leading Canadian gutter system manufacturer, to create a scaled-down version of the same gutter system used in many 40-acre greenhouses,” Shawn explains. “Now, smaller growers can get started at their own pace and budget, using a proven system that’s customized for their unique needs.”
The A.M.A. Strawberry Growing System is a do-it-yourself, tabletop gutter system that comes complete with gutters, brackets, drainage, truss support and more. Available in 92” segments, growers can choose how big or small they want to start, and add as they go.
The system is designed to spec, assembled by growers on site, and can be shipped across North America.
“We knew smaller producers were eager to enter the strawberry market, and we were eager to help. So when Shawn had the idea of partnering on a scaled-down version of our gutter system, we jumped at the chance,” says Brian Zimmermann, director of sales at Growtec.
“We’ve worked with the A.M.A. team for a long time, supporting the North American strawberry market, and we’re excited to now help growers produce top quality berries no matter the size of their operation.”
Growtec and A.M.A. Horticulture are established leaders in North America’s berry market. For decades, A.M.A. has delivered quality containers, substrates and other solutions to push the boundaries of berry growing, with many innovations coming from partners in Europe, including BVB Substrates and Bato Plastics.
“We make a point of visiting Europe, and specifically the Netherlands, every year to learn what they’re doing now, and what we could be doing better,” says Shawn, who has become a leading voice for strawberry substrates in North America, most recently presenting at the 2025 joint meeting of the North American Strawberry Growers Association and North American Raspberry and Blackberry Association in Hawaii.
“Our team lives by the philosophy of always learning, always growing. It’s how we deliver solutions that help our customers succeed, and this new strawberry system is a perfect example,” says Connie Bradt, managing director of A.M.A. Horticulture. “We are so proud to serve growers and help them innovate, improve their business, and deliver quality produce to consumers across this country.”
A.M.A. Horticulture Inc. is a solutions-focused wholesale supplier that has been serving the horticulture industry since 1982.
Longtime 4-H supporter receives King Charles III Coronation medal
By Ann Marie Chechalk
Volunteering is simply giving of yourself to help others.
On April 8 at the Royal Canadian Legion in Smithville, Captain Arnold Wadsworth, Joanne Battersby, Maike Althaus, Teresa Sarkesian, Rev. Terry Bone, Toni McKelvie and Tony Joosse were recognized and congratulated by their friends, neighbours and families as they received the King Charles III Coronation Medal for their many hours of volunteering and leadership.
The medal program was first announced three days before the Coronation, on May 3, 2023 by then-Prime Minister Justin Trudeau. The medal is struck in nickel-silver and lacquered to prevent tarnishing. It is manufactured by the Royal Canadian Mint.
Eligible candidates must meet the following national criteria: Have made a significant contribution to Canada or to a particular province, territory, region or community of Canada, or have made an out-
standing achievement abroad that brings credit to Canada.
Joanne Battersby was nominated by local 4-H Leaders for her willingness to always live up the 4-H Pledge, “My Hands to Larger Service.” Her supporters confirmed it.
“Many people do a bit of volunteering for maybe one thing, but Joanne she always steps up, for all these reasons we nominate this lovely, kind person for the King Charles III Award,” the nomination read.
“Joanne is very friendly and generous, always willing to help as she welcomes 4-H members to her farm,” said Deanna Bartels.
Andrew Chechalk also thanked her for her dedication to local youth.
“We as leaders always knew that members that when we went to her farm we would be welcomed with open arms and a wealth of knowledge given to them with patience and a sense of humour,” he said
“Joanne is also an elder at her church and volunteers at all church events. She has also volunteered for many years with Rose Cottage, assisting and visiting with elderly people that need extra care. And she has found time for the past 15 years to be part of the board of directors with the Niagara 4-H Association as a director and screening committee member,” added Jonathan Dugdale.
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Ask a busy person to volunteer and they will always find a little time to do that.
With much humbleness Battersby said “I can’t find the words to adequately thank so many for their kind words, cards, flowers, and phone calls. The King Charles III Coronation Medal was never sought after, never even heard of. I don’t volunteer for accolades, recognition, nor awards. Giving back to our community, our friends, and neighbours is simply what we must do. No one comes equipped
to do this. God asks us to serve, and in Philippians 4:13 ‘I can do all things through Him who strengthens me,’ without Him, my anxiety would have me farm bound.”
She also encouraged others to volunteer, saying clubs, organizations and churches will fold up unless others step up.
“This award came from the generosity of Niagara 4-H, the leaders, volunteers, and the children, you are indeed the reason I do what I do! Thank you, and God bless each of you.”
Jeff Yungblut Memorial Agriculture Scholarship and Niagara Federation of Agriculture Scholarships handed out at award banquet
By Ann Marie Chechalk
Each year at the Niagara Agricultural Lifetime Achievement awards banquet, young people have been selected to receive the Niagara Federation of Agriculture and the Jeff Yungblut Scholarships.
Each year Jim and Nancy Yungblut wish to pay it forward with funds they raise in their son Jeff’s name. A hockey loving son from a very young age to when he was eligible to play for Old Timers hockey and to begin coaching, Jeff passed in his sleep while attending a hockey tournament in Toronto.
“We want to pay it forward as so many people were so kind to us during our loss,” said Jeff and Nancy.
A hockey tournament in Jeff’s name was established in 2015 with nine teams. This year 32 teams came out to two different arenas and in several categories.
“The money raised is used for scholarships at E.L. Crossley, for kids that need some help to join baseball or hockey, for support of the Niagara Children’s Centre, for cancer research. We just want to keep his memory alive, so we will continue with the tournament. We also like recognizing young people in agriculture as Jeff grew up on a dairy and grape farm. So together with the NFA we are offering two scholarships this year,” they said.
Jeff Yungblut Memorial Agriculture Scholarship offers a $1,000 scholarship to applicants furthering their education in a course related
to a career in agriculture. A practical background in agriculture, either from employment, living on a farm, or from 4-H and/or Junior Farmer participation, is required, and future agricultural interests must be evident.
Recognized this year are Morgan McGee and Simon Heeringa, as this describes the two award winners well.
McGee is encompassed in agriculture with her own herd of show goats. As a member of the Niagara 4-H Goat club she took her knowledge and funnelled into a prize winning herd, going on to win Grand Champion Recorded Grade at the Royal Winter Agricultural Fair last fall. Morgan is also a student at the University of Guelph in the Bachelor of Science Agriculture. She will use her scholarship well as she continues her studies.
Heeringa is attending the University of Guelph, Ridgetown Campus in the Agriculture Program. He has been a member of the Lincoln 4-H Dairy Club for many years.
“After graduation I am hoping to do something in the dairy industry. I am leaning more into working in dairy genetics. Over the past few years, that’s what really grabbed my interest,” he said.
“I really just love the dairy industry and definitely want to make a career out of it. I really love that I am learning a lot about other agricultural sectors, I also enjoy handson labs and learning about certain parts of agriculture that are unfamiliar. I have made a lot of like minded friends and that makes the whole experience enjoyable all around.”
Niagara Federation of Agriculture offers two $1,000 scholarships. Applicants must be furthering their education in a course related to a career in agriculture,
either a diploma or degree course program; a practical background in agriculture, either from employment, living on a farm, or from 4-H and/or Junior Farmer participation, or future agricultural interests must be evident.
Recognized for this award are Gracie Lodewyk and Kevin Angle, as this also describes the two award winners well.
Lodewyk is a long time member of the Niagara 4-H Goat club who enjoys the many animals on her family’s small acreage. Raising goats, chickens, sheep and livestock guardian dogs are part of her life. Presently attending the University of Guelph in the Bachelor of Science in Agriculture, majoring in Honours Agriculture, she is not exactly sure what she will do upon graduating but is excited to learn about the many different areas in agriculture.
“I am particularly interested in dairy nutrition. It’s been interesting
to learn about the different aspects of the industry and how they all come together,” she said.
Kevin Angle must love cows. As a farm hand at Brookturn Holsteins he is very familiar with caring for many well-bred Holsteins. He has been a member of the Lincoln 4-H Dairy Club for a number of years. A student at the University of Guelph, Ridgetown Campus, Agriculture program, he particularly has enjoyed meeting the many people - from knowledgeable, helpful, and fun professors, to other students who are just as passionate about agriculture as he is.
“The hands-on approach is also my preferred method of learning,” said Angle. “Upon graduating I would like to run my own farm, and possibly explore my options in agricultural mechanics.”
Congratulations to these four young people invested in agriculture, we hope good things come to you.
As a Canada Post strike may impact regular mail delivery, we want to ensure you stay up-to-date with the latest news and stories. You can view our current edition online anytime at www.granthaven.com/niagara-farms, and you’re invited to sign up for free to receive each edition straight to your inbox. This way, you won’t miss a beat! And for those of you who still prefer to have a hard copy of the paper in your hands, we'll be continuing dropping o papers at many local businesses and community spaces. Scan the QR code to see all our pick up locations.
By Ann Marie Chechalk
Everyone knows John Sikkens! He is a great committee member and a wonderful fundraiser. He is so well known in the community for his many endeavours he has been awarded the Niagara Agricultural Lifetime Achievement Award.
Farming has been in Sikkens’ family for generations. His father was from a farming family in The Netherlands. It was always a tradition to pass the family farm on to the oldest son and to name him Jans, or John. Because his father, Koert, was not the oldest, he decided to immigrate to Canada after the war in 1952 in the hopes of starting his own farm. At the age of two, John boarded his first and only cruise ship which took his father, mother Alberta, and younger sister Dianne, to Pier 21 in Nova Scotia. From there, his father got a job working for a farm in Shedden, Ontario.
In 1960, at the age of 10, John’s family moved to Niagara. This marked the beginning of his journey as a farm operator. The landscape was vibrant and full of potential, and he quickly fell in love with the agricultural life that surrounded him.
After settling into their new home, John began attending school but soon realized that his heart lay in helping his family on the farm. In 1962, when he was just 13 years old, he made the decision to stay home from school to contribute to the farming operation. It was a pivotal moment in his life: he traded textbooks for barn chores and classroom lectures for field work.
They started with 20 Jersey and Holstein milking cows and 75 acres of land. The responsibilities were significant, but they instilled in John a strong work ethic and an appreciation for the land. John believed in improving and growing the farm so by 1976, another 150-acre farm was purchased and pure bred cows were added to the herd. John feels that one of his greatest achievements was getting married to his wife Ingrid in 1981. That same year they bought the farm from his parents. Their farm located in West Lincoln went under the name Niagara Dairy Farms.
John and Ingrid have three sons and four daughters and are proud grandparents to 18 grandchildren.
As the years went by, their farm operation grew significantly. What began as a modest 75 acres has now expanded to approximately 2,000 acres. This transformation did not happen overnight. It required dedication, hard work, and a willingness to adapt to changing agricultural practices. In 2000, John and Ingrid decided to sell their dairy quota and built a finishing barn for 2,000 hogs. The hog manure was needed for West Lincoln’s fine clay soil. It was spread after wheat and then a cover crop was planted. Lime has always been added to the soil to grow a great crop of alfalfa. In 2006, they partnered with their oldest son Jonathan to buy their third farm, adding another 300 acres and 2,000 more hogs.
Today, they produce around 6,000 hogs each year along with staple crops such as corn, soybeans, wheat, and hay. Each commodity plays a crucial role in their operation and contributes to both local markets and broader agricultural networks. They continue to embrace modern farming techniques while still holding onto traditional values.
John always enjoyed giving back to the community. In 1998, they proudly hosted the Niagara Plowing Match, an event that not only showcased agricultural practices but also fostered community spirit and engagement. John is a Deacon at his church where he actively participates in spiritual leadership and community outreach. In addition to his church duties, he volunteers at the Niagara Christian Gleaners, especially during the slower farm season. Over the years John has held various leadership positions within numerous farm organizations. He has served as president or director for several groups, including DHI, Holstein Club, Ontario Soil and Crop, Golden Horseshoe Soil and Crop, Ontario Pork, and Niagara Pork.
John has played a crucial role in planning some of the entertainment for the West Niagara Fair, ensuring that these events are both enjoyable and memorable for all attendees. He has also held the executive positions for over ten years for the Welland Bowlers.
As president of the local soil and crop organization, John implemented educational initiatives aimed at improving farming practices. He
organized tillage and manure spreader demonstration days that provided farmers with practical knowledge on effective soil management techniques. Additionally, he facilitated access to resources by offering soil probes and discounts on soil samples for club members. To further support farmers in enhancing their soil quality, he secured funding that allowed them to receive up to $200 when purchasing lime to improve pH levels in clay soils. Through these efforts, John has demonstrated a commitment to advancing agricultural practices while fostering a sense of community among local farmers that he hopes to continue for some years still.
“Coming to this event I did not know what to expect. All my life I’ve been the one organizing things, tonight I just had to show up. I have never smiled so often for pictures,” he said with a laugh as he thanked his nominator.
“Thank you also to my wife Ingrid who is always by my side supporting me, my kids that are here, my son even came all the way from Oregon.”
That comment led someone in the audience to shout out: “of course he did, it’s not every day your dad receives a lifetime achievement award!”
“And all my beautiful grandchildren who are here also. Many of my children are involved in agriculture and agriculture organizations. I am happy that they too have agriculture as part of their lives. Thank you to everyone for the support tonight and for being here,” Sikkens said.
Thanks to better technology for both indoor growing as well as improved cold storage we’re able to enjoy locally grown produce throughout the year. However, there’s still something exciting about tasting the first fruits and vegetables grown in the fields and orchards of Ontario.
It doesn’t take a ton of warmth and sunlight before asparagus farmers start to see those familiar spears poke through the ground. And once that happens it’s only a matter of time before they end up on our plates.
As the growing season gets underway, here are some recipes, courtesy our friends at Foodland Ontario, that use one of the earliest vegetables you’ll find.
Asparagus Vichyssoise
Ingredients
• 2 tbsp (25 mL) butter
• 1 cup (250 mL) chopped Ontario onion
• 1 clove garlic, minced
• 5 cups (1.25 L) chopped Ontario asparagus (about 30 stalks)
• 3 cups (750 mL) diced peeled Ontario potato
• 2-1/2 cups (625 mL) chicken or vegetable broth
• 1 cup (250 mL) Ontario light cream or milk
• 1/2 tsp (2 mL) each salt and pepper
• Shaved Parmesan cheese
Instructions
Heat butter in large saucepan over medium heat; cook onion, garlic, asparagus and potato until onion is tender, about 10 minutes. Remove 12 asparagus tips and reserve for garnish.
Add broth and bring to boil. Reduce heat, cover and simmer for 10 to 15 minutes or until vegetables are very tender. Purée in food processor or blender until smooth. Return to pot.
Add cream: heat through but do not boil. Season with salt, and pepper to taste. Serve garnished with Parmesan and reserved asparagus tips. (Can be chilled and served cold).
Asparagus Sushi Squares Ingredients
• 1 cup (250 mL) sushi rice (short-grain rice)
• 1-1/4 cups (300 mL) water
• 8 stalks Ontario asparagus
• 1 sheet roasted nori
• 1/4 cup (50 mL) seasoned rice vinegar
• 2 oz (60 g) smoked salmon or prosciutto
• 2 tbsp (25 mL) Russian-style mustard
• 2 tbsp (25 mL) light mayonnaise
• 2 tbsp (25 mL) sesame seeds, toasted
Instructions
In medium heavy-bottomed saucepan, cover and bring rice to boil; reduce heat to low and simmer for 12 to 15 minutes or until water is totally absorbed. Remove from heat. Let stand, covered, for 15 minutes. Meanwhile, wash and break asparagus stalks where they snap easily; discard ends. Cover in boiling water for 2 to 3 minutes or until fork-tender. Rinse in cold water. Pat dry and slice into 1-inch (2.5 cm) pieces.
With scissors, cut nori sheet along perforated lines. Cut each long strip into 1-1/2-inch (4 cm) squares; set aside.
With fork, gently fluff rice; stir in vinegar. If not using right away, cover with damp cloth. Slice smoked salmon into 1-1/2-inch (4 cm) strips to wrap around asparagus. Combine mustard with mayonnaise. Lay out nori squares on work surface. Wearing latex gloves, wet hands. Squeeze 1 tsp (5 mL) sushi rice into tight ball; place on work surface and smooth and shape into square or leave round. Place on nori square; immediately place on serving platter. Repeat with remaining rice. Can be covered with plastic wrap and set aside at room temperature until serving time.
Just before serving; place 1/4 tsp (1 mL) mustard mixture on each rice ball. Wrap thin slice of salmon around asparagus piece, place on mustard. Sprinkle with sesame seeds. Serve or refrigerate.
Asparagus Tart
Ingredients
• Half pkg (397 g) frozen puff pastry, defrosted
• 4 tsp (20 mL) grainy
Dijon mustard
Filling:
• 2 tbsp (25 mL) olive oil
• 1 cup (250 mL) chopped Ontario onions
• 1 tsp (5 mL) dried oregano
• Salt and pepper
• 2-1/2 cups (625 mL) chopped Ontario asparagus
• 1 cup (250 mL) chopped Ontario sweet red pepper
• 1 cup (250 mL) diced ham
• 1 cup (250 mL) shredded Gruyère or Swiss cheese
• 3 Ontario Eggs
• 3 tbsp (45 mL) lowfat evaporated milk or light cream
Instructions
On lightly floured surface, roll out puff pastry into circle large enough to line 9-inch (23 cm) quiche pan or pie plate, leaving 1/2-inch (1 cm) overhang to allow for shrinkage during baking. Pierce pastry all over with fork. Place parchment paper over pastry; fill with dried beans or pie weights. Bake in 425°F (220°C) oven for 10 minutes. Remove beans and paper; bake for 6 to 8 minutes longer, or until light brown. Let cool completely. Spread mustard evenly over bottom of cooled shell. Set aside. (Can be baked a day ahead.)
In large skillet, heat oil over medium heat. Add onions; cook, stirring occasionally, until softened and light brown, 8 to 10 minutes. Sprinkle with oregano, salt and pepper. Stir in asparagus, red pepper and ham; cook for 5 minutes or until asparagus is crisp-tender. Spread evenly in pie shell. Top with cheese.
In medium bowl, whisk together eggs and evaporated milk; pour evenly over asparagus mixture. Sprinkle lightly with salt and pepper to taste. Bake in 350°F (180°C) oven for 35 to 40 minutes or until filling is set and top is golden. Serve warm.
Balsamic-Glazed Ontario Asparagus
Ingredients
• 1 lb (500 g) Ontario asparagus, trimmed
• 1 tbsp (15 mL) olive oil
• 1/4 tsp (1 mL) each of salt and pepper
• 1/4 cup (50 mL) balsamic vinegar
• 2 tbsp (25 mL) grated Ontario parmesan cheese
Instructions Toss asparagus with oil, salt and pepper; place in single layer on baking sheet. Bake in 400°F (200°C) oven for 8 to 10 minutes or until tender-crisp.
Meanwhile, in small saucepan, bring vinegar to boil; reduce heat and simmer until reduced by half and syrup-like, about 5 minutes. Place roasted asparagus in serving dish; drizzle with vinegar reduction. Sprinkle with Parmesan cheese. Serve immediately.
Fresh Greenhouse Veggie and Asparagus Salad
Ingredients
Dressing:
• 1/2 cup (125 mL) plain yogurt (3% M.F.)
• 1/2 cup (125 mL) finely chopped Ontario greenhouse cucumber
• 1 tbsp (15 mL) chili sauce
• 1 tsp (5 mL) finely chopped Ontario onion
• 1/4 tsp (1 mL) each granulated sugar and dried oregano
• 1 clove garlic, minced
Continued to page A17
• Pinch each salt and pepper
Salad:
• 3 cups (750 mL) each torn Ontario greenhouse leaf and Boston lettuce
• 8 oz (250 g) Ontario asparagus, grilled or broiled
• 1 cup (250 mL) thinly sliced Ontario button mushrooms
Fresh Asparagus and Peas with Gnocchi
Continued from page A23
Meanwhile, in large pot of boiling lightly salted water, cook gnocchi according to package directions, adding peas for the last 2 minutes of cooking time. Drain, reserving 1/2 cup (125 mL) of the cooking water.
• 1 Ontario green onion, sliced
Toppings:
• Sliced olives and pickled jalapeño slices (optional)
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.
Crumble bacon and add half to skillet along with reserved cooking water, gnocchi mixture and 2 tbsp (25 mL) of the Parmesan cheese; toss to coat. Spoon into serving dish. Sprinkle with remaining bacon and cheese.
• 1-1/2 cups (375 mL) shredded cheese, such as a Tex Mex or Mexican blend
• Fresh salsa Instructions
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 Ontario greenhouse tomato, cored and cut into wedges
Ingredients
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 and wife Cathy raise Texas longhorns on the YU Ranch, south of Tillsonburg.
• Half each Ontario greenhouse red and orange sweet peppers, slivered
Instructions
Dressing:
In small bowl, combine yogurt, cucumber, chili sauce, onion, sugar, oregano, garlic, salt and pepper. Set aside.
Salad:
In large salad bowl, combine leaf and Boston lettuce. Slice asparagus into bite-size pieces and add to bowl. Add mushrooms, tomato and sweet peppers. Toss with dressing to coat.
Ontario Asparagus:
Snap off asparagus ends. Toss stalks with 1/2 tsp (1 mL) olive oil; season with pepper. Grill on greased grill over medium to medium-high heat until bright green and tender-crisp, about 5 minutes. Or, broil on baking sheet until tender-crisp, about 4 minutes.
• 3 strips Ontario bacon
• 1 lb (500 g) Ontario asparagus, trimmed and cut into pieces
• 1/2 cup (125 mL) chopped Ontario shallots
• 3 cloves Ontario garlic, minced
• 1/4 tsp (1 mL) each salt and pepper
• 1 lb (500 g) potato gnocchi (fresh, frozen or shelf-stable)
• 1/2 cup (125 mL) fresh Ontario peas
• 3 tbsp (45 mL) grated Parmesan cheese
Instructions
In large skillet, cook bacon on medium-high heat, turning once, until crisp. Transfer to paper towel-lined plate; set aside. Reserve 1 tbsp (15 mL) of the fat from skillet. Wash skillet.
Add reserved fat, asparagus, shallots, garlic, salt and pepper to clean skillet; cook, stirring often, until asparagus is tender-crisp, about 7 minutes.
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 and other ecosystem services in communities across Canada.”
Tips: No shallots? Simply use a small Ontario onion. If fresh peas are not available, use frozen Ontario peas. Potato gnocchi are small dumplings; look for them at the supermarket in the deli section with the fresh pasta in vacuum packs, with the dry pasta or in the freezer section.
Asparagus Nachos
Ingredients
Place red pepper on greased grill over medium heat, grill until lightly charred and soft, about 10 minutes. Remove from heat; chop. Meanwhile, place asparagus in grill basket. Grill until tender-crisp and lightly charred in places, about 5 minutes, turning occasionally. Remove from heat; chop.
In shallow metal pan, arrange a single layer of tortilla chips. Scatter red pepper, asparagus, tomatoes, green onions and toppings (if using) evenly over chips. Sprinkle with cheese.
Place pan on grill, close lid and grill over medium heat until cheese melts, about 5 minutes. Serve with salsa.
Credit was given to some of the programs largest advocates by Gilvesy. Local MPP Toby Barrett has been a large ALUS proponent since the early days, and introduced a Private Member’s Bill promoting the concept. Wishart is now a MLA in Manitoba, and promoting 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 ALUS concept documents with Dr. Bob Bailey, Delta’s eastern vice-president of policy.
• 1 Ontario greenhouse sweet red pepper, quartered
• 1/2 lb (250 g) Ontario asparagus, trimmed
Over the years, Gilvesy has talked to thousands of people about ALUS at hundreds of speaking engagements across Canada. Recognition for the program has included a Premier’s Ag Innovation Award
Gilvesy is proud ALUS is a farmer-led program and farmers fell they are the program owners.
• 125 g large tortilla chips (approx)
• 1 Ontario greenhouse tomato, diced
“People feel they are partners in ALUS,” he said. “It’s the value of developing a grassroots program that recognizes the value of community.”
Dairy Farmers of Canada first launched logo in 1978
By Tamara Botting
When you walk the aisles of a grocery store, the products filling the shelves might have come from any number of countries – such is the nature of our global market.
Generally speaking, if you want to make sure a particular product is Canadian, you’ll need to spend some time reading the labels and trying to determine the difference between ‘product of Canada’ versus ‘made in Canada.’ (Incidentally, a product with over 51 per cent Canadian content can be labeled as made in Canada, but must be at least 98 per cent Canadian content to be called a product of Canada).
The task of identifying Canadian products gets a lot easier once you hit the dairy section of the store, because over 8,800 products across 565 brands carry the Blue Cow Quality Milk logo.
Dairy Farmers of Canada (DFC) launched the logo in 1978 “to help consumers link all the efforts of Canadian dairy farmers to the dairy products they love. Although the logo has evolved over the years, it still represents the promise of 100% Canadian dairy produced on Canadian farms,” explained Pamela Nalewajek, chief marketing and communications officer for DFC.
Any processor that wishes to use the logo has to meet the DFC’s eligibility conditions and complete a personalized license agreement with the organization; there is no charge to use the certification logo.
Nalewajek said the logo “is a certification that can only be applied to products made with 100 per cent Canadian milk and milk ingredients. This means the milk comes from Canadian farmers who follow some of the highest standards in the world. Canadian dairy farmers follow strict animal care protocols, employ sustainable farm ing practices as they work towards reaching net-zero by 2050, and do not use any artificial growth hormones. Additionally, Canada’s quality assurance program, proAction, is mandatory on all dairy farms.”
She added, “For shoppers looking to buy Canadian, the Blue Cow logo is a quick and
By Diane Baltaz
Most of the world’s online population reportedly views social media channels such as Facebook, Twitter, Instagram, Linked In and Tiktok for an estimated two hours and 23 minutes daily. Therefore, members of the Ontario Hazelnut Association (OHA) met in Grimsby recently for tips on promoting farm gate sales online.
Julia Enns, a professor of social media management at Niagara College and social content creator-managers Ashley Small and Alex Puchalski outlined ways for small producers to “carve out your brand” in spite of their busy farm schedules. They said that the user-friendly Facebook and Instagram platforms draw the greatest viewership, with younger adults preferring Instagram while older adults use Facebook. Both platforms possess mechanisms to cross-post, set up specific groups and enable tagging and communication with readers.
Instagram provides the best hits for those selling fresh, in-season nuts and posts great photos; Facebook is a good venue for information about a farm’s hazelnuts, said Puchalski.
“You must always tailor it,” she added.
“Social media is just a way to talk to people,” said Enns. “It helps you tell who you are, what you are selling or providing. It lets you tell the story that you want to tell; for example, you’re a woman-owned business or a third-generation farmer.”
The presenters stressed that whereas businesses had solely used social media to sell straight product, the post-pandemic impact of this medium has shifted to experiential buyer involvement with local food, especially with people under age 35. Canada’s current political focus on “Buying Canadian” is accelerating this agri-tourism.
“There is a huge shift from promotional sales to authenticity and connection - from branding to nurturing the audience,” said Enns. “Today, you are selling experience, not just product.”
Niagara-on-the-Lake small-batch wine producer and marketing strategist Andrea Kaiser agreed. She was a restaurateur who pioneered Niagara Region’s early local food movement, assisted in developing Ontario’s VQA wine certification system, and now works with Ontario Craft Wineries to design promotional events.
Kaiser weaves in her family’s vintner history in her own on-line branding, including her use of her family’s recipes to create “bonedry wines balanced with acidity”, her varietal choices and her choice to name her own wines as “Drea” because that was how her father addressed her.
Links to community events and local businesses which use her wines also go on Kaiser’s social media and web page.
“I’m a slow style marketer,” said Kaiser. “I work with limited resources including agri-tourism. There’s a strong, Go Local sentiment right now, with many bundles and packages involving authentic Canadian experiences being offered instead of foreign ones.”
Added Kaiser, “Figure out your story and start telling it. Your content can be about your farm, your soil, location, the history of your farm. Develop a point of difference in marketing brand authenticity – explain why you are different from other hazelnut growers.”
Puchalski talked about developing “brand kits”, which consist of visuals such as logos, font and colour choices which create viewer recognition of a brand. She exemplified her points with the OHA’s logo, which she previously designed along with the association’s webpage. The logo uses brown and green – “colours associated with farming” and appears on the OHA’s online platforms.
“Brand kits are the quick place at who you are,” said Puchalski. “Be consistent - use appealing and consistent logos, proper colours and fonts to enable customers to identify the farmer. Stick to them on all sites for people to associate them with you.”
Small highlighted the need for customer engagement, knowing their demographics and needs in order to use the proper platform or to set up specific target groups or tags.
Puchalski agreed: “If you have a pick-yourown cherry orchard, for example, who is likely to pick your crop and where are they coming from? Maybe it’s Greg, a 44-year-old who wants to bring his kids to pick on a weekend. Then choose the appropriate media platform to target him.”
“We lost the fun side and must try to bring it back with clear messaging,” said Small. “Edu-
cate your audience on why you grow hazelnuts or why you support local community.”
The workshop participants revealed that their online experiences differed from each other’s: most had a webpage supplemented with some social media posts; another admitted that they had just started a personal Facebook page, while others created more complex promotions.
Ontario Hazelnut Association secretary Amanda Pilot sells her nuts under the brand, The Nutty Neighbours. She has a web page and has posted on social media. “I know that I’ve been tagged as I am getting requests for nuts from other people.”
“The hazelnut industry in Ontario is so young. We are still in charge of our own sales - we haven’t made arrangements with the ‘big guys’ yet to come in and buy up our crop. We harvest it and we package it.” said Pilot. ”We know that social media works, although we may not always be doing it well – such as is there is a right time of day to post it?”
Puchalski answered Pilot’s question: the peak engagement times for Facebook and Instagram are Tuesdays to Thursdays between 9 am and 2 pm. Facebook’s peak engagement times primarily happen mid-mornings until early afternoon, while Instagram’s peak engagement happens between 10 am and 2 pm with Tuesday and Wednesdays extending to 4 pm. Sunday is the worst day for both platforms.
Insuring Family Farms in Haldimand & Norfolk Since 1879
Though technically it doesn’t start until June, the unofficial start to summer arrives later this month with the Victoria Day long weekend. And here in Niagara we’ll also be seeing the returning of some of our favourite activities. Whether it’s prepping the garden, celebrating our tireless temporary foreign ag workers, getting out to a market or laying down a few dollars at the track, there’s plenty to do this month. Here are a few:
SPRING PLANT SALES
SPRING PLANT SALES
April showers bring May flowers, and local garden clubs can certainly
April showers bring May flowers, and local garden clubs can certainly help. As summer approaches several garden clubs and horticultural help. As summer approaches several garden clubs and horticultural societies will be hosting plant sales to help gardeners get the season societies will be hosting plant sales to help gardeners get the season started right. Here are a few: started right. Here are a few: Saturday, May 10 Saturday, May 10 - Niagara-on-the- - Niagara-on-theLake Horticultural Society hosts a sale from 9 a.m. to noon at the Virgil Lake Horticultural Society hosts a sale from 9 a.m. to noon at the Virgil Arena and on the same day the Thorold Garden Club hosts a sale Arena and on the same day the Thorold Garden Club hosts a sale from 10 a.m. to 2 p.m. at Club Belvedere; from 10 a.m. to 2 p.m. at Club Belvedere; Saturday, May 17 Saturday, May 17 the the Welland Horticultural Society hosts a sale at the NRE fairgrounds from Welland Horticultural Society hosts a sale at the NRE fairgrounds from 9 a.m. to noon; 9 a.m. to noon; Saturday, May 17 Saturday, May 17 the Smithville Garden Club sponsors the Smithville Garden Club sponsors a plant sale from 8 a.m. to noon at Cairn Christian School, 6470 a plant sale from 8 a.m. to noon at Cairn Christian School, 6470 Smithville Rd.; Smithville Rd.; Saturday, May 24 Saturday, May 24 the Niagara Falls Horticultural the Niagara Falls Horticultural Society hosts a sale at the MacBain Centre from 8 a.m. to 1 p.m. Society hosts a sale at the MacBain Centre from 8 a.m. to 1 p.m.
By Niagara Farms Staff
Some familiar faces will return to the key leadership positions at the Grape Growers of Ontario. The organization announced last month that chair Matthias Oppenlaender and vice chair Kevin Watson were both re-elected to their respective positions for the 2025/2026 year. The board did welcome a new member, Dan Lambert, who will be a District 1 director after Erwin Wiens stepped down after serving a decade on the board.
Oppenlaender is a Niagara-on-the-Lake grape grower who joined the GGO’s growers’ committee and board of directors in 2007 after being named Grape King the previous year. Alongside his wife Monica and their five children, the family grows more than 800 acres of certified sustainable vineyards.
He’s been chair since 2016, following a stretch as vice chair. Oppenlaender also chairs Ontario Grape and Wine Research Inc.,
a for-profit joint board of growers and processors created in 2007 to direct and fund research priorities in the sector. Additionally, he’s a treasurer for the Canadian Grapevine Certification Network, a non-profit organization that helps ensure clean grapevine material in the country.
Finally, he represents GGO on the Ontario Fruit and Vegetable Growers’ Association board of directors and management committee and is chair of the association’s finance committee.
Watson’s also a Niagara grape grower. He and his family have been in the industry since 1978, farming about 100 acres of certified sustainable vineyards. He was elected to the growers committee in 1999, where he served until 2003, including a year as director. He became Grape King in 2007 and was re-elected to the growers’ committee and board of directors the following year. He stayed in that position until he became vice chair in 2022.
“If
franks@franksemc.ca
905-386-6955 5165 Canborough Road Wellandport, ON
He also represents GGO on F.A.R.M.S. and the Ontario Wine Appellation Authority (VQA) board of directors, while being active on GGO’s advisory and metrics committee.
Outside of the vineyard and with his wife Cathy and their two children, the family operates an onsite home winemaking and barrel business.
Lambert joins as a director after Wiens stepped down following a 10-year run on the board. A fourth-generation grower in NOTL, Lambert has been on the growers’ committee for the past eight years and also serves on the IT, Sustainability and Next Gen committees.
Wiens will continue to represent growers on the irrigation committee.
Other board members represent other grape growing regions of Ontario, including: Will George and Joe Schenck of St. Catharines, Brock Puddicombe of Winona, Robert Peck of Prince Edward County and Murray Wilson of Har-
row. NOTL’s Steve Pohorly and Jeff Duc are also on the board.
Here’s the breakdown of the members of the 2025/2026 growers’ committee:
District 1 - Niagara-on-the-Lake and Niagara Falls
Jeff Duc, Trevor Falk, Ben Froese, Dan Lambert, Mark Lepp, Matthias Oppenlaender, Steve Pohorly, Pis Seeger, Rick Smith, Chris Van de Laar, and Kevin Watson.
District 2 - St. Catharines, Lincoln, West Lincoln, Hamilton, Wellington, Dufferin, Peel, Halton Doug Funk Jr., Will George, Chris Mullet-Koop, Brock Puddiecombe, Joe Schenck, Craig Schmidt, Benjamin Whitty, and Philip Wiley.
District 3 - Southwestern Ontario, Waterloo, Perth, Huron, Grey, Bruce
Murray Wilson and Mat Vaughan.
District 4 - Eastern and Northern Ontario
Rob Peck and Keith Tyers.
Have it inspected and pumped regularly. A septic tank should be inspected by a professional ever y three years and pumped ever y three to five years.
Use water efficiently. Conser ve water by using high-efficiency appliances and fixtures, and avoid dripping faucets or leaky toilets.
Only flush human waste and toilet paper down the toilet. Don't pour cooking oils, chemicals, or other household hazardous waste down the sink or toilet.
Protect your leach field. Avoid driving or parking on the leach field, and only plant grass over it.
Monitor for signs of a full tank. Including slow-draining toilets or drains, bad odors in the yard, drains, or toilets, a lush lawn above the tank, mucky or standing water near the tank, sewage backing up into the home.