Spring 2017 / Volume 09 Issue 01

YOUNG AGRARIANS
Apprenticeship Program Launched
Page 4

2015 ORGANIC AGRICULTURE

In the Prairies and Alberta
Page 6

DO WE REALLY WANT MORE REGULATION?

Page 7

2017 ORGANIC ALBERTA LACOMBE CONFERENCE

Page 8
Spring 2017
Mission: To represent and support
Alberta's entire organic industry.
Vision: A strong, sustainable and
united organic community in Alberta.
Editor/Submissions & Advertising
Editor: Debbie Miller
306-642-0216
editor@organicalberta.org
Copy Editor
Brenda Frick
306-260-0663
organic@usask.ca
Graphic Designer
Cari Hartt
587-521-2400
cari.hartt@organicalberta.org
Executive Director
Becky Lipton:
587-521-2400
becky.lipton@organicalberta.org
Board Members
Representatives elected by region:
(N) North (S) South (C) Central
(M) Member at Large
President: Tim Hoven (S):
403-302-2748
timhoven@gmail.com
Vice President: Dawn Boileau (C):
780-218-2430
dawnboileau@gmail.com
Treasurer: Heather Kerschbaumer (N):
780-835--4508
gaseeds@kerbagroup.com
Secretary: Trevor Aleman (S):
403-308-4003
trevor@busybeasmarketgarden.com
Abbie Stein-MacLean (M):
780-984-3068
asteinmaclean@gmail.com
Bernie Ehnes (M):
403-666-2157
behnes@gmail.com
Frank Maddock (M):
780-727-2333
jaspersprings@live.com
Charles Newell (AB repfederal level):
780-809-2247
newellsfarm@gmail.com
Summer 2017 deadline is Friday, June
9th. Please send comments,
suggestions, ads, and/or articles to
editor@organicalberta.org
Volume 09 Issue 01
Executive Director's Report
for our Lacombe conference was a
resounding success, and our conference
in La Crete attracted a large number of
new and transitioning producers eagerly
soaking up information from our expert
presenters. It was very inspiring to be
surrounded by so many young farmers.
At Organic Alberta we are celebrating
the growth, youth and optimism in
organics with a fresh new look. We
started with a brand new website,
including a new and improved Business
to Business directory complete with lists
Becky Lipton, Executive Director: of companies that serve our producers as
Organic Alberta well as a place to list farm products for
sale. Our new resource section is
Spring is natures way of saying, lets party! searchable by almost anything you may
And we have a lot to celebrate in the need or want. Facebook posts and
Organic Alberta world. The number of Twitter tweets help to spread our
organic producers is growing, especially in message to a new audience. Our monthly
the Mackenzie County region. Ive heard of e-updates got a facelift to match the
at least 4 new processing facilities setting website, and now we are very proud to
up shop: a new gluten free, organic launch our newly re-designed magazine.
processing facility; a new pulse processing What do you think? I welcome all of your
facility; a major grain buyer building comments and questions. We have a lot
organic infrastructure; and a new seed to look forward to in the coming year as
cleaning plant with bagging capabilities. we continue to grow the organic
Our partnership with Holistic Management community.
Organic Alberta Supporters
Big thank you to the following people and organizations who sent in donations, renewed their
membership, or became new members over the last few months!
Soames Smith, John Hofer, Dawn Boileau, Jerry Kitt, Vital Green Farms, Sunnyside Natural Market,
Growers International, Shafer Commodities, Pro-Cert Organic Systems, Sunrise Foods, Westaqua
Commodity Group, Susan and Tim Penstone, Willsie Equipment, Andrew Mans, New Century
Produce Inc., Natures Path, Marvin Nakonechny, LeAnne Furoy, Lackawanna Products Corp,
Hemp Genetics International, FW Cobs, Fresh Direct Produce, Ecocert Canada (Quebec),
Community Natural Foods, Chris Simeniuk, Centre for Systems Integration, Blush Lane Organics,
Best Cooking Pulses, Associated Grocers, AOPA, Olds College, Richardson Milling, Robert Jensen,
Sustainable Produce Urban Delivery, Terralink Horticulture, Wetaskiwin Co-op, Kerry Keating,
Montana Specialty Mills, Virgil Goossen, Hazel Bluff Farm, Annamarie & Jack Feenstra, Leslie
Thorson, E Roselyn Elford, Norbert Kratchmer, Carolyn Martha Bondy, Angela Greter, Winters
Turkeys, Wilfred Petherbridge, Wild and Free Farm, Wayne and Peggy Robinson, Wainwright Vet
Clinic, Tyler Goertzen, Terry Prockiw, Teresa and Tymen Van Den Hazel, Stuart Wheeler, Patrick
Lipton, Nolan and Keely Wohlgemuth, Multicultural Heritage Centre, Michael Scott, Mary Lou
Planer, Lyle Statham, Lory Betchuk, Linsey Ezekiel & Duke Dobyanski, Khang Nguyen, Kerry & Lisa
Wilson, Howard Krekoski, Ernest & Rebecca Peters, Dale Neudorf, Carol & Ed Szymanek, Brenda
Frick, Dale Doram, Dan Rollingson, George Friesen, Harmonic Herbs, Jean-Francois Gingras, Judy
Zastre, Laurel Wood, Sergius Mankow, Rick Kohut, Koekoek Farms, Peter & Anna Bueckert, Stuart
Meston, Daniel & Agatha Driedger, Bradley Griffin.
www.organicalberta.org 2
 Spring 2017
NAIT Toque Demagny Competition
Celebrating Seeds and Local Food
From left to right: Cari Hartt, Iris Vaisman,YaraO'Reilly,
Walter Bonaise, Denise O'Reilly, Melisa Zapisocky, Ward &
Joanne Middleton
By Cari Hartt, Communications
Coordinator: Organic Alberta
On January 14th, Ernests Dining Room
at NAIT (Northern Alberta Institute of
Technology) was the understated, yet
elegant stage for the annual Toque
Demagny culinary competition. The
competition showcases NAIT Culinary
Arts students by asking them to design a
winning three-course menu for their
table of dinner guests. Each second-year
student leads a first-year student in
preparing local fare. The students
created dishes with ingredients donated
by Alberta Pulse Growers, Wild Game,
and for the first time, ingredients
supplied by Alberta organic farmers,
and sponsored byOrganic Alberta and
the Bauta Family Initiative on Canadian
Seed Security.
The competition is an opportunity for
students to learn from chef mentors,
gain practical kitchen experience, and
test their skills through weeks of
rigorous planning, testing, and
dedication. The event was also a
wonderful occasion to connect with
diverse industries, people, and topics.
The night was hosted by Jeff Gordon,
Culinary Arts and Professional Food
Studies Department Head, and the meals
judged by top Edmonton Chefs and
restaurateurs.
Iris Vaisman (Bauta Family
Initiative on Seed Security)
spoke to guests on the
urgency and importance of
seed security to battle the
loss of genetic diversity, and
ensure food security for
future generations a topic
particularly relevant to the
wonderful meals we enjoyed
that night. With seeds
donated by Sandsprings
Ranch and ABundah Seeds,
we supplied seed packs for
guests to take home,
providing a tangible way for
consumers to begin thinking about, and
becoming involved in seed saving.
We enjoyed a meal from two very talented
chefs, one of whom grew up on an Alberta
cattle farm, and shared with us her passion
for cooking with natural, quality
products.The first course was a focaccia
bread, baked with Einkorn flour from Gold
Forest Grains, with sundried tomatoes and
herbs, and a garlic butter spread; a
resounding hit at the table. The second
course was a lacto-ovo (vegetarian diet
which may include animal products such
as eggs and dairy) dish prepared with
pulses provided by Alberta Pulse Growers.
Organic carrots and potatoes grown by
Denise OReilly accompanied our main
course of wild game. After the nights
celebrations concluded, with full bellies, we
enjoyed the company of our chefs and
shared stories of childhood, food, and
farming seasons past. Walter Bonaise, NAIT
elder-in-residence, who started farming
around the age of 12 and has farmed all
over Saskatchewan and Alberta, shared
with us his fond memories of farming.
The 2017 Toque Demagny competition
proved itself not only as one of Edmontons
premiere culinary events, but as an
evening to inspire and connect
communities of people in appreciation for
natural food, grown and cooked with
passion and care.
www.organicalberta.org
Volume 09 Issue 01
Falafel
Recipe
Photo and Recipe by Zechariah del Rosario
and Amanda Appaloosa, Culinary Arts
Students: NAIT, Winners of the Best Use of
Alberta Pulses
1 Cup cooked Great Northern White Beans
1 Cup cooked Garbanzo beans
4 Tbsp Chickpea Flour
1 Bunch Parsley with stem
2 Shallots
2 Garlic cloves, roughly chopped
1 Tbsp Honey
Juice and rind of half a lemon
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Roasted Sesame seeds
Tsp Ground Cardamom
Tsp Ground Cumin
1 Tsp Salt
Tsp Pepper
Pinch of Cayenne
1. Combine all ingredients in a food
processor.
2. Pulse until a rough, slightly tacky paste
forms. If mixture is runny, add a bit more
Chickpea flour.
3. Let mixture stand for 1 hour in the
refrigerator.
4. Preheat a deep fryer to 350F.Either use a
scoop or a falafel press to portion falafel.
5. Carefully drop falafel into the hot oil.
Deep fry for 2 minutes until golden brown,
or shallow fry about 2-3 minutes on each
side, carefully flipping once golden brown
on one side.
6. Season with salt and pepper while still
hot.
7. Serve with Tzatziki or Tahini Dressing.
3
Spring 2017
What Are You Going
to Plant?
ByDebbie Miller,Editor: Organic Alberta
Magazine
Its spring! The days are longer, and
warmer. The grass is turning green,
flower bulbs are starting to poke their
noses up to find the sunshine, and a
farmers thoughts are turning to the
field. Some of the most important
decisions you will make on your farm
this year are happening now. What to
grow and where to put it?
"Crop rotation is a
critical feature of all
organic cropping systems
because it provides the
principal mechanism for
building healthy soils, a
major way to control
pests, and a variety of
other benefits. Charles
L. Mohler, Senior
Research Associate,
Cornell University, 2009.
A lot of factors come into play when you
are planning your rotation. You know
that you need to grow crops you will be
able to sell for a good price, but you must
balance that with your soil fertility, weed
management and disease management
needs. And its not as simple as knowing
what to grow, you also need to know
when and in which order to grow them.
The Prairie Organic Grain Initiative has
published a Fact Sheet, written by
Brenda Frick, that contains a lot of in-
depth, extremely useful information on
how to design a crop rotation that will
work for you. It is available at
pivotandgrow.com, or call 587-521-2400
and we will arrange to send a copy to
you.
Young Agrarians
Apprenticeship Program Launched
By Dana Penrice,Young Agrarians Program
Coordinator:Organic Alberta
In David W. Orrs essay, Agriculture and
the Liberal Arts, he points to the fact that
throughout much of our agricultural
history, farms served as a kind of school
educating people on the relationship
between our daily bread and soil, rainfall,
animals, biological diversity, and natural
cycles, which is to say, land stewardship.
It is only in our recent history that we have
taken the school out of the farm. However,
as we try to solve the challenge of growing
the next generation of ecological farmers,
we recognize that we need to bring back
on-farm experiences for skills, knowledge,
and personal development in new farmers.
Farmers grow other farmers.
The goal of the Apprenticeship program is
to build the next generation of farmers
who are committed to ecological food
production and land stewardship, to train
farmers and ranchers to be mentors, and
to build a regional learning community.
The program will provide aspiring farmers
with advanced, hands-on training in
regenerative and organic agriculture and
will place them at the heart of running a
farm business day to day. Activities will be
www.organicalberta.org
Volume 09 Issue 01
different on each farm, however the core
activities will involve care of soil, pasture
and livestock, farm direct marketing, and
using sustainable practices for cereal and
grain production.
As part of the program, apprentices will
visit other host farms for learning days
with their fellow program participants.
The intent is to build asupportive,
mutual learning community and
establish a foundational network for new
farmers as they set out on their farming
career.
Many young people are seeking a
meaningful career that provides them
with a lifestyle and viable standard of
living, but one that also contributes
positively to creating a sustainable future
for our planet. Organic agriculture and
ecological farming offer a unique
opportunity for people to actively live
out the future that they want to see in the
world.
By supporting host farms that want to
grow the next generation of ecological
farmers and to establish apprenticeships
on their farm, we are investing in a
future with more regenerative,
sustainable, ecological, and organic
farms.
4
Spring 2017 Volume 09 Issue 01

Market Prices Let'sGetDown Addressing the production challenges

facing organic farmers will require
OrganicBiz is the new online source of
toBusiness:
investments of time and money.
news and information specifically OrganicBiz, That is
tailored to the needs of farmers But for the organic industry to reach its
practicing organic agriculture, and By Laura Rance, Editor: OrganicBiz full potential, it also needs reliable,
farmers considering organic practices. independent information sources to
OrganicBiz gathers and posts monthly There arent many sectors in agriculture provide price transparency, market
price information at in which demand consistently outstrips information and growing advice.
organicbiz.ca/category/markets/ supply or where margins are routinely Information that builds knowledge is
over 50 per cent. But thats the case for perhaps the most important input
Current Prices
organic farming. It is not only one of the organic farmers have in their toolbox.
Western Canada Price Bushel (Tonne) Premium
Wheat - Red Spring $16 ($588) 266% fastest growing segments of the food
Wheat - Feed $8-$9.25 ($294-$340) 183%-242% business, the so-called organic "For the organic
Spelt $20.40-$21.75
"premium is a market-based instrument industry to reach its
($750-$800)
for rewarding farmers for the
Barley - Milling $11 ($505) full potential, it needs
Barley - Feed $6.50-$7.50 ($298-$344) 220%-283% environmental goods and services they
Rye $7.50-$10 ($295-$394) 250%-300% provide society. Those two features make
reliable independent
Oats $5.50-$7 ($357-$454) 206%-238%
it the segment of agriculture to watch in information"
Oats - Feed $3.50 ($227)
Flax $36-$42 ($1,417-$1,653) 306%-336% the 21st Century.
Mustard - Yellow $43 ($1,900) Without regularly updated market
Peas - Yellow $17 ($625) 216%
A recent Canada Organic Trade information, how else do lenders assess
Peas - Green $17 ($625) 210%
Lentils - Large $0.84/lb 171% Association report shows organic retail applications from organic farmers?
Green sales in Canada are now worth $4.7 Regular price tracking also supports
Beans - Black $0.92/lb 233%
billion annually, representing a 13.6 per ongoing efforts to create better
Beans - Pinto $0.80/lb 216%
New Crop Price Bushel (Tonne) Premium cent increase per year since 2007. COTA insurance tools for organic farmers.
Western Canada is calling on governments to offer
Wheat - Red Spring $14-$15 ($514-$551) 225%-272%
incentives to encourage more Canadian Glacier FarmMedia created its online
Barley - Milling $12 ($551)
Barley - Malt $11-$12 ($505-$551) 244%-355% farmers to go organic or else buyers will publication OrganicBiz a year ago, to
Rye - Milling $7.50 ($295) turn to imports. Already, organic imports help fill these critical information gaps.
Oats $5 ($324) 191% have risen at least 37 per cent since 2012. Check it out at www.organicbiz.ca. You
Flax - Brown $34-$36 ($1,338-$1,417) 283%-355%
Flax - Yellow $36 ($1,417) 300%
can also subscribe to receive a free trial
Mustard - Brown ($0.85/lb) 250% Governments can help this industry grow of its online weekly newsletter, which
Peas - Yellow $13.50-$16.50 194%-204% by assisting farmers with transition costs includes a monthly report of price
($496-$606)
and by supporting research that helps trends. OrganicBiz: helping your
Peas - Green $16.50 ($606) 206%
Canola Seed $22-$23 ($970-$1,014) 217%-223% them better manage biological systems. organic business grow.

Organic Market Opportunities

Classified Ads
Growerss International is buying all varieties ofwheat,durum,barley,oats, flax, spelt, peas, mustard and lentils. Call one of our buyers
today! Mark Gimby: 306-652-4529, Braden Neuls: 306-227-8872.

F.W. Cobs Company is buying organic grains, including wheat, barley, peas rye, screenings, and more. We buy FOB the farm, delivered to
Loreburn, SK or loaded rail. Call 888-531-4888 ext. 7 or 8.

Are you looking for a consistent supply oforganicsoybean meal? Shafer Commodities can assist you with all of your organic needs, we are
also buying HRS, durum, flax, barley & peas 403-328-5066.

Wanted: Finished certified organic grain and grass fed beef.

For Sale: Certified organic alfalfa seed, feeder hogs, and milking cows. Also Freezer pork, lamb and beef.
Contact Peter Lundgard at Nature's Way Farm 780-338-2934.

Trade and Export Canada is buying all grades of organic grains. Call 1-306-433-4700.

www.organicalberta.org 5
Spring 2017 Volume 09 Issue 01

Organic Agriculture in the Prairies

2015 Statistics
Courtesy of Canada Organic Trade Association

Operations in the Prairies

Prairie Acreage
Fast Facts 90%
Breakdown

Certified Organic
In 2015, there were 60%
nearly 1,500 certified Pasture &
Forage
organic operations in 30%
the prairies 50%

0%
/
Prairie operations account ck s ors

uc ry
o s
st on s rs Field

s
od a
for nearly 30% of all ce le
ve ti

er
Pr rim
organic operations across Li era Pro and Crops

P
p H 47%
Canada O

2.4 m
Cereals (35%) and
pasture & forage crops
(46%) are the largest 1.8 m
Organic Acreage

Other
in the Prairies

segments of prairie 2%
organic lands 1.2 m

94% of all organic 0.6 m

Fruit &
pulse acreage in
Vegetable
Canada is located in 0m
1%
the prairies
ta an
ta e
To iri

To adi
a
l

l
n
Pr

Ca

Organic Agriculture inAlberta

2015 Statistics Alberta Acreage
Courtesy of Canada Organic Trade Association Breakdown

Pasture
& Forage
280,922 Acres
Fast Facts

There was a 20% 400

increase of total Field
organic operations 300 Crops
Organic Acreage

between 2014 and 113,499 Acres

2015. 200
inAlberta

Field crop acreage 100 Fruit &

Vegetable
increased by nearly
20,000 due to the
0 7,078 Acres
er s/
tio k

increase in number of
uc ry

dl or
ra toc
ns
s
od a

an ss

s
er
Pr rim

pe s

producers
H ce
O ve

o
Li
P

Pr

Other
437 Acres

www.organicalberta.org 6
 Spring 2017
Do We Really Want MORE Regulation?
By Debbie Miller,Editor: Organic Alberta
Magazine
At an age when many of us think back
longingly to a time when life was simpler,
there were fewer rules, and less
government interference in our day-to-day
lives, it seems just a little bit crazy to think
that we are actively lobbying government
to introduce one more regulation. But we
are. And for some very good reasons.
What is the problem? The trouble is, the
Canadian Organic Products Regulation
(OPR) only applies to products that cross
either a provincial or an international
border. It does not apply to food produced
and sold within a province. As a result,
certain producers may market their
products as organic locally without going
to the extra work and cost of certifying.
This creates a very uneven playing field for
Alberta certified organic producers who
are competing in the same markets. It also
creates confusion for the consumer.A
cornerstone of the organic certification
system is the independent third party
verification. Not only is it clear what an
organic producer may (or may not) do
the certification logo tells the consumer
that the product has been independently
inspected and verified to comply with the
organic standards. What does an organic
label without a certification stamp mean? I
dont know either. Without the 3rd party
verification the integrity of anything
bearing the label organic is in question.
No wonder the consumer is confused!
How do the other provinces handle it?
Each province must decide whether to a)
adopt the Canadian regulation, b) create
their own regulation, or c) do nothing.
British Columbia, Manitoba, Quebec, New
Brunswick and Nova Scotia all have some
form of provincial regulations. Alberta has
done nothing. But we hope to change that.
What exactly do we need our
government to do? We need the Alberta
government to close this regulatory gap by
adopting the Canadian Organic Regulation.
Our preliminary meetings with the
Agriculture Minister and other officials
indicate a willingness to support the
organic community so that we not only
maintain but grow our market share to
meet consumer demand. However, we are
not there yet. This issue is critically
important; we need to continue the
pressure to provide Alberta organic
producers with a level playing field.
What will happen if we don't get a
regulation? Loss of income for organic
www.organicalberta.org
Volume 09 Issue 01
producers. Demand for organic products in
Alberta is out-stripping the supply. There is
a potential for local producers to meet and
expand these markets. However, they need
a level playing field. They need to know
that the products next to theirs on the
shelf, or at the market, were produced with
the same level of care and adherence to the
standards that they put into theirs. The
consumer needs to know that too. If the
consumer is confused, and unsure whether
they can trust an Alberta organic product,
they may choose the imported product
instead.
All my crops are marketed outside of
Alberta so why should I care? A strong
local organic community benefits all
producers, regardless of size or scope. The
flip side of that is that anything that calls
into question the integrity of an organic
product affects all producers, regardless of
size or scope. The consumer needs to know
that wherever in the world they happen to
be shopping they can trust Alberta organic
products.
How can I help?Contact your MLA. Ask
your friends and family members to
contact their MLAs. Let them know that
the viability of your organic farm business
relies on having access to a level playing
field, and preserving the integrity of the
organic label. As a consumer, be sure they
understand the importance of being able to
purchase organic food produced in
Alberta, knowing that it has been grown
and handled according to national organic
standards and regulations. With your help,
we can do it!
7
 Spring 2017
2017Organic Alberta
Lacombe Conference
By Cari Hartt, Communications Coordinator:
Organic Alberta
As the annual conference approached, I
was filled with apprehension and wonder.
As a new member of the Organic Alberta
team, and the organic industry in general, I
was unsure what to expect. It would be my
first organic conference, putting faces to
the many names I hear on a daily basis, and
seeing how all of our hard work would
come together. I can assure you that it far
exceeded my expectations and solidified
my respect and admiration for this
industry, and the people who work
tirelessly to move it forward. It is my hope
that as a new arrival, my insight can
provide you with a unique view of the
community you are an important part of.
So what were my key takeaways from the
conference?
Unity. Despite the various personalities,
sectors, and opinions that filled the rooms,
a prevailing atmosphere encouraged
sharing, growth, and improvement for not
only the industry, but individuals as well.
Learning. The event was unique in
providing a range of learning formats
interactive sharing sessions, seminars,
business building speed-dates, and focus
groups. Participants led much of the
discussion and created an environment
that encouraged innovation.
Experiencing the industry. I watched
people form relationships, make business
connections, and share stories. I saw the
passion and commitment that ourmembers
have for the environmentand the future
of this industry. It was inspiring to learn
about the individuals that we work to help,
and experience first-hand the importance
of what we do.
The Conference was one of our biggest
events to date. Held in partnership with
Western Canadian Holistic Management, it
united diverse communities in a
conversation on regenerative agriculture.
A theme of digging deeper resonated
throughout the weekend, while
participants and speakers shared their
knowledge, struggles, and experiences,
made meaningful connections, and gained
new strategies to improve their farming
and business practices. The following are
recaps of some of the sessions that I had
the privilege to attend.
Researcher Joanne Thiessen Martens, from
Dr. Martin Entzs team in the Department
of Plant Science at the University of
Manitoba, discussed effective nutrient
management and her experiences from
organic grain farms on the Prairies. She
shared highlights from her research on
cover cropping, integrated crop-livestock
systems, and farming systems design.
Joanne asserted that effective nutrient
management results in healthy growth,
good yields, high quality crops, and highly
active and efficient soils. She also
presented with Ben Stuart on opportunities
for organic grain and beef integration. I
cannot pretend to have an in-depth
knowledge of the vast amount of science
that goes into farming, however, Joannes
highly detailed, yet approachable
presentation certainly got me on the way.
Farmers walk a fine line to find balance
www.organicalberta.org
Volume 09 Issue 01
between providing everything and nothing
to effectively manage soil nutrients.
Callum MacLeod, of the Slow Meat
Committee, and Ian Griebel, owner of
RedTail Farms co-presented The
Opportunity for Marketing Slow Meat.
Both recently attended Terra Madre, an
annual conference held in Italy, that
celebrates local eating, agricultural
biodiversity, and sustainable food
production. They shared what Slow Meat
means for the producer, as well as the
consumer. The Slow Meat movement
promotes producers who work with
respect for animal welfare and the
environment, and raises awareness among
consumers about better, cleaner and fairer
consumption habits. Slow Meat directives
focus on heritage or regionally adapted
breeds, providing pasture-rich diets, and
livestock husbandry. Consumers who
support Slow Meat choose to eat less, but
better meat, eat different species and
breeds, eat nose to tail, buy local, and are
curious they get to know their farmers,
and are engaged in their food.
Marnie Chown & Patrick van der Burg of
Fair Sun Farm, and Lisa Lundgard &
Donovan Kitt of The Homestead inspired
both existing and aspiring farmers with
their livestock start-up session. Marnie and
Patrick operate a pasture-based small farm
that uses regenerative practices to produce
nutrient-dense pork, chicken, eggs, and
sheep. They encouraged farmers starting
out to think about their scale,
infrastructure and cash flow by asking
what [do] you currently have to work
with, what are your needs, and how do you
timeyour investments?" In 2015, Lisa and
Donovan started the Homestead Farm.
They bought land in the Peace Country and
slowly added vegetables, sheep, bees,
laying hens and grains, and hope to add
cows in 2018. The couple is working to
overcome the challenges presented by
living remotely, a lack of infrastructure,
marketing, limited processing, and
regulations, to pursue their dream of a
more meaningful way of life within a local
food community that enables them to
make a living.
8
 Spring 2017
Courtney White, author of Grass, Soil,
Hope: A Journey Through Carbon Country;
2% Solutions for the Planet; and various
other publications, encouraged
participants to find hope in regenerative
agriculture. Courtney shared his
experiences as co-founder of the Quivira
Coalition, a non-profit conservation
organization dedicated to improving
economic and ecological resilience in
Western working landscapes. He
emphasized the importance of natural
processes, and effective practices and
principals of range management. Rather
than dreaming of big, timely solutions to
our problems, we can utilize low-cost,
easy-to-implement solutions, here and
now. These solutions include carbon
sequestering, reduced energy use, and
increased food production.
Takota Coen, from Grass Roots Family
Farm and Deep Roots Design discussed
ecological design planning and practices
for a resilient farm. Takota and his family
employ various techniques such as
designing irrigation canals, integrating
livestock grazing, and overall farm
planning strategies which utilize energies
most effectively. For instance, Takota
worked with organic farmer Don Ruzicka
to redesign his water system using
elevation maps that allowed him to speak
the language of the land and understand
what it needed.
After challenging our brains for two days,
we dug deeper by gathering into small
focus groups, going in depth on
everything from research topics to
tensions among different generations. The
energy in the room waspalpable as
participants shared their stories, visions,
ideas, and concerns. It was a wonderful
scene to behold as diverse generations
and sectors of organic agriculture joined
to support, inspire, and encourage one
another.
These speakers are only a small sample of
the many inspiring and informative
guests we were privileged to hear. Visit
http://organicalberta.org/grow-
organics/organic-resources/ to check out
these presentations and more!
You Are What You
Eat Eats - Fatty Acids
Anyone?
By Melisa Zapisocky, Grain & Livestock
Program Manager: Organic Alberta
You are what you eat eats was a hugely
popular talk at the Organic Alberta &
Holistic Management conference. It was
presented by Dr. Richard Bazinet, associate
professor with the Department of
Nutritional sciences at the University of
Toronto, in partnership with a producer
panel.
Bazinet came to us in a serendipitous
manner. A local organic producer with a
strong belief in the qualities of nutrient
dense food and healthy soils approached
us looking for a researcher to help
interpret the fatty acid profile data from
his pasture-raised and finished livestock.
As it happened, Bazinet was interested in
the effects of fatty acids on the brain and
was in the process of conducting a study of
the omega 3:6 fatty acid profiles of meat
and animal product. He was looking for
producers to submit samples of pasture
raised and finished pork, poultry, beef,
organic milk and eggs to his lab for
analysis.
learn the fatty acid profile in pasture-
Our bodies can synthesize most of the fats
it needs from our diets. However, two
essential fatty acids, linoleic and alpha-
linolenic, cannot be synthesized in the
body and must be obtained from food.
These basic fats are used to build
specialized fats called omega-3 and omega-
6 fatty acids.
The ratio of omega-3 to omega-6 is
important because the two fatty acids act
like they are on a teeter-totter: when one is
high, the other is low. Omega-6 fatty acids
are implicated in various forms of
inflammation, including cardiovascular
disease, cancer, metabolic syndrome,
inflammatory bowel syndrome, arthritis,
etc. Processed foods have higher ratios of
Omega 6 fatty acids, while foods like fish
and flax have lower Omega 3 fatty acids.
Canadian dieticians support eating diets
www.organicalberta.org
Volume 09 Issue 01
high in Omega 3, while lowering your
intake of Omega 6 fatty acids.
"Participants were
impressed to learn the
fatty acid profile in
pasture-raised poultry
was similar to that in
fish"
Bazinet and his team measured the fatty
acid profiles in more than forty samples,
analyzed the findings and did follow up
phone calls with each producer to explain
their individual results. Bazinet then
hopped on a plane, and presented the
findings in the context of nutrition, ecology
and flavour at the Organic Alberta
Conference, in Lacombe.
The findings were amazing. We learned
that while the average Omega 3:6 ratio
found in conventionally raised, grain-
finished beef ranges between 25:1 up to
40:1, our producers results averaged
around 3:1. Bazinet saw the same
exceptional findings in all the samples of
meat and products, such as organic milk
(which came in at 2:1), from all the species
tested. Participants were impressed to
raised poultry was similar to that in fish.
Organic Alberta and Holistic Management
farmers are continuing the conversation,
and have formed a group to keep in touch.
Please connect with our office, and we can
connect you to the working group.
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