By Jeanine Moyer
Sharbot Lake, ON – Five years ago, Mike Mckenzie set out to make delicious food.
His distinguished taste for salami and smoked meats, combined with his drive to acquire meat-making skills led to the creation of Seed to Sausage, a meat processing, retail and distribution company in Sharbot Lake, a small Frontenac County village north of Kingston.
Mckenzie follows his own suite of guidelines – to make the most delicious food he can, prioritize quality and consistency, source certified humanely raised meat and local products, and use as few additives as possible. These business and product requirements have quickly become the recipe to success for Seed to Sausage.
Building the business took time. Before settling in Eastern Ontario, Mckenzie’s travels and love of meat saw him sampling salami wherever he went, refining his taste and preferences. Continue reading
By Jane Robinson
Ottawa – Candace Tierney came up with the idea for her frozen dessert over a bowl of oatmeal.
She eats it every day, and one morning she started to pay more attention to how creamy and thick the oats were. And she wondered about the possibility of creating an ice cream alternative from oats.
“I’m a lactose-intolerant ice cream lover, and that’s not a good combination,” said Tierney, founder and owner of Ottawa-based Oat & Mill food company. “I started out playing with the idea of using oats as an alternate ingredient in ice cream. I was tired of eating products made from coconut, almond or soy, and wondered why there weren’t other options on the market.” Continue reading
This week’s story comes to us from the Agricultural Adaptation Council
By Lilian Schaer
Watch the video
New Liskeard – There’s a world of difference between farming in northern and southern Ontario. The climate, soils, and available infrastructure in the north mean farmers have different innovation and research needs than their more southern neighbours.
The Agricultural Adaptation Council (AAC) recognizes the unique challenges and opportunities of northern Ontario farmers. Through Growing Forward 2 (GF2), a federal-provincial-territorial initiative, AAC has secured cost-share funds for five northern-focused innovation projects headed by the Northern Ontario Farm Innovation Alliance (NOFIA).
“There is a major difference not only between northern Ontario and rest of the province, but also between the regions of northern Ontario, which is geographically huge,” explains NOFIA Administrator Steph Vanthof. “This is one of the reasons it is so important to maintain agricultural research and innovation for the north.” Continue reading
Southwestern Ontario weather measurement system lets farmers use minute meteorological data
AGRIS employee Darren Clark setting up a weather station
By Matt McIntosh for AgInnovation Ontario
Farmers are notoriously keen meteorologists, but the weather information readily available to them isn’t always the most precise. That can be a bit nerve-wracking when your livelihood depends on conditions at the beanstalk level.
In an effort to make weather information more practical for individual farmers, AGRIS Cooperative Ltd., together with Wanstead Farmer’s Cooperative and Haggerty Creek Ltd. launched the AGGrower Daily Dashboard.
This lets them offer an up-to-the-minute rainfall and temperature data service using 80 automated and 200 manual weather stations.
Wirelessly connected and distributed at 10 kilometre intervals between Essex, Sarnia, Mount Brydges, and the northern shore of Lake Erie, the stations measure rainfall and temperature in their immediate area.
Gathered data is then fed back to a central database, which farmers can access through their computer or mobile device. The difference, though, is that those measurements can be taken by the metrerather than the kilometre. Continue reading
This week’s story comes to us from Bioenterprise.
By Lilian Schaer
Guelph, Ontario-based Rootham Gourmet Preserves has a long history of sourcing locally grown fruits and vegetables and partnering with local farms and businesses.
As the local food movement took hold, owner Will Rootham-Roberts started seeing increased interest in locally made and sourced small-batch gourmet condiments. He recognized an opportunity for the family-owned company to expand and offer Ontario farmers the possibility of creating and selling shelf-stable jams, jellies and sauces from their own locally grown produce.
But he needed help turning that vision into reality – help he received from Bioenterprise in the form of a grant from the Bioenterprise Seed Fund.
“Thanks to Bioenterprise, we were able to expand our processing capabilities and undertake a direct marketing campaign to promote our services to potential customers,” said Rootham-Roberts. Continue reading