16 minute read
Talking Turkey with Rachelle Brown
Local Harvest Ontario Inc. has announced the purchase and acquisition of the meat processing plant in Mount Forest, ON. In their continuing commitment to bring local, naturally raised beef and lamb to markets across Ontario, Quebec, and greater Canada, Local Harvest Inc., a wholly owned division of Artisan Farms Direct Ltd., has acquired the former Apple Meadows federally licensed slaughter and meat processing facility.
The plant will provide custom harvest and processing services for Artisan Farms Direct Ltd. and their community of family farmers that raise without hormone and antibiotic (RWA) Angus beef, RWA grass fed beef and lamb, and certified organic beef, producing NAMI specified boxed beef and lamb in minimum process lots for beef cattle and lamb. Custom slaughter and processing services are available to other likeminded locally based value chains, to assist in marketing their beef and lamb offerings to consumers in the GTA, Southern Ontario, Quebec and beyond. The facility will be operated by Local Harvest Ontario Inc., licensed with the CFIA under the Safe Food for Canadians Act, and will employ up to seventy-five people when operating at full capacity.
“My understanding is the plant has undergone improvements in recent years, and we will continue to upgrade the facility over the next three years. Our commitment is to provide not only the highest quality beef and lamb products, but to also provide a safe and secure workplace environment for our employees, all the while being mindful to both the financial success of operations, and becoming an integral component of agribusiness in southwestern Ontario” says Brian Read, Vice President of Local Harvest and General Manager of the Mount Forest facility. Brian adds “Given the recent COVID-19 outbreaks around the world, we have plans to ensure we address employee and staff safety before we start operations.”
which will add efficiencies to the process flow of the By Amy Reid, Peace Arch News plant from the harvest floor to the shipping area.” “We hope to be up and running mid to late August, and we look forward to working with the fine group of people currently employed at the plant,” added Read.
The plant will be owned jointly by two Ontario farming families, both who have a long history in Ontario’s beef
NEW SURREY • The Nolan family of Markdale, ON, who own and operate Bar 5 Stock Farms, Blue Mountains Angus, & Nolan Angus Farm; • The Arthur Schickedanz family of Uxbridge, ON, who SLAUGHTERHOUSE “The ownership group has aggressive plans to invest in own and operate AS Galten Farms in Newmarket, Galten Land & Livestock in Scugog Township, and ‘WOULD OPEN DOOR’ TO and improve the facility, and increase employment to double the current level, which will more than double current production levels of the plant,” Read continues, Kawartha Meats Inc in Little Britain, ON. NEW BEEF MARKETS
“and we have plans to implement innovative technology Proposed 30,000-square-foot beef abattoir in Cloverdale would be B.C.’s largest such facility community: A federally licensed beef processing facility is in the works so as to not emit odours. And while there is an operational in Surrey, BC. 6,000-square-foot abattoir on the property now, it’s can “There’s a new building coming forward, a new abattoir, I only process a limited number of cattle. think that’s the French pronunciation of slaughterhouse,” Chris Les is general manager of Meadow Valley Meats, said Councillor Mike Starchuk. “So Surrey will have a the company behind the project. Meadow Valley Meats is newer facility with a better capacity so people will have seeking a Canadian Food Inspection Agency license for the ability to not have to ship an animal to Alberta to have the proposed abattoir, to become a federally registered it processed. The applications have gone through the meat establishment and expand the operation. This would Agricultural and Food Sustainability Advisory Committee.” allow the meat products to be transported beyond B.C.’s The facility is proposed on a 25-acre property within the boundaries. Agricultural Land Reserve at 5175 184th St. The planned “Our focus is on trying to bring a more efficient, sustainable 30,000-square foot abattoir in Cloverdale would process up local product to the market, realizing we can do that now to 100 head of cattle per day. in a very limited sense,” said Les. “I caution people when According to a city report, that would make it larger than talking to them and they say, ‘What a big plant, that’s going any other processing facility in B.C.. But it would still be to go allow you to go mainstream.’ Well, yes, if you look small by industry standards, compared to the largest meat in the context of B.C., but this is still a very niche plant processing plants in Alberta that process 3,000 heads of cattle per day. and we’ll serve a niche industry for producers and for the market. It’s certainly not going to be a monstrosity of a plant For more information, visit: www.artisanfarms.ca The proposed facility would be fully enclosed and designed but it’ll be a big upgrade from the site currently.” and www.localharvestontario.ca Continued on page 32
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BANFF PORK SEMINAR 2021 GOES VIRTUAL
The 2021 Banff Pork Seminar (BPS) will have a different look for its upcoming event. The organizing committee for the Seminar has made the decision that their next conference will be a virtual one. “With the COVID-19 pandemic our decision to move virtual to help keep our delegates safe was clear,” says Ashley Steeple, Seminar Coordinator. “Our 2021 Seminar will be an online experience. There will be an adjustment in dates to a two day event, held Tuesday Jan. 5 and Thursday January 7, 2021. “More details are coming in the weeks ahead,” says Steeple. “Program information and registration details will be available by September and registration will open officially in October. We have some innovative ideas for sponsorship, and those details will be announced in September.” The 2021 Seminar was to be a milestone 50th anniversary one, says Steeple. “However, we will save that official celebration for the next time the Seminar can be held in person at our partner, the Fairmont Banff
Springs Hotel.
“In keeping with the history of our DF: I don’t think being on the island seminar we have very strong speakers has really impacted us negatively one and related activities planned for the way or the other. We’ve traveled a lot, virtual event and we are confident this met a lot of other farmers and livestock will a rewarding experience for our producers in other parts of Canada, and we all seem to have the same issues delegates.” and same concerns. The Banff Pork Seminar is coordinated CMB: I understand that your farm was the first in Atlantic Canada to be by the Department of Agricultural, involved in the TESA program. Food and Nutritional Sciences, University of Alberta, in cooperation DF: Yes, I think we were the first farm east of Ontario as far as I understand. with Alberta Pork, Alberta Agriculture I’m not sure why the eastern and Forestry and other pork industry associations wouldn’t have previously representatives from across Canada. nominated anybody because there are many farms here on PEI doing every More complete details will be available bit as much as we are as to attain a in the Inside BPS Special Report which high level of sustainability. Anyway, can be accessed in August by link from we were very surprised when the PEI the Seminar website www.banffpork. Cattleman’s Association nominated our farm. ca. Follow BPS on Twitter @BanffPork. CMB: And then you were attending the For more information, contact Ashley Canadian Beef conference in Calgary and you won. Steeple, Banff Pork Seminar, Phone (780) 492-3651, Email: pork@ualberta. DF: Yeah! That was a very nice moment ca or visit www.banffpork.ca for us. But I don’t like to use the word win actually. However, being recognized for our commitment was a real honour. If you want to know the truth, it was a pretty humbling experience. As I said to CBC when they phoned me after the conference, I was just floored, really couldn’t believe it. CMB: So now that you have been recognized, do you think that will draw more attention and garner more nominations out of Atlantic Canada going forward? DF: Absolutely. We’ve gotten a lot of good press highlighting the island cattle industry. I’m positive you’ll see more farms in our neck of the woods nominated next year. And I have to give the Canadian Cattleman’s Association recognition for choosing a farm from Prince Edward Island. We are small players in the national beef industry and I think it was a real credit to their organization to recognize us. They treated all the nominees royally and it was a real class act. It was a wonderful experience.
HOW THIS ORGANIC JERKY COMPANY ACHIEVED ONLINE GROWTH THROUGH PANDEMIC
FOUNDERS PERSEVERE THROUGH THE PANDEMIC TO BRING DICK DUFF’S ORGANIC JERKY TO CANADIANS
The Founders of Dick Duff’s Organic Jerky, a beef jerky company based in Ontario, adapted their business amidst the pandemic to turn their focus online. Jeremy and Jonathan Anderson launched the company in July of 2019 after Parry Sound-based jerky legend Dick Duff partnered with the brothers to sell his famous recipe. The business-savvy pair have been consuming the savoury snack since the 90’s, when Dick Duff’s home operation was in full swing. The duo is on track for a alternative ways to reach consumers,” says Jeremy
successful first year with Duff’s three delicious jerky flavours available in over 250 locations across Canada.
As a significant part of their business development was centred around trade shows and in-store demonstrations, they had to find a new way to reach consumers. The Andersons had a reputation to uphold and pushed through the pandemic to further Duff’s legacy, who is now 60 years of age. When COVID-19 prides itself on its use of organic beef, boasting no
halted life in Canada, they got off the road and went online. Dick Duff’s online sales grew exponentially, with the duo selling 15 times more jerky virtually than in February of this year. To achieve this growth, the Founders explored various online sales opportunities after Innovation Guelph mentor, Brad Fitzsimmons, gave them sound advice:
“During a crisis, view it as a learning opportunity for your business,” said Fitzsimmons. “Ask yourself, what does my business need right now? And how can I learn, develop and adapt accordingly?” For more information, visit https://www.dickduffs.com/.
The Andersons started with Amazon and in no time gains by partnering with food delivery services like Fresh City Farms and Well.ca, which grew in popularity due to the pandemic, and working with subscription box companies like Carnivore Club and Pine. Getting creative, the brothers also partnered with microbrewery delivery service, Brewer Eats; with any beer delivery, food was a requirement. As it turns out, craft beer drinkers find organic jerky the perfect pairing.
“Traditional in-person marketing channels suddenly closed and as a new company, it was critical we found Anderson. “Online was the obvious choice, but even then, it wasn’t clear how to navigate it. So we got creative. We explored all kinds of online marketplaces, advertising channels and partnerships to create brand awareness and drive sales through these tough times.”
Canadians looking for a go-to power food for their next outdoor adventure, a keto-friendly snack for the cottage and high-protein hiking fuel can find Dick Duff’s Organic Jerky across the country for less than $10, and in many places online. In keeping with Duff’s methods back in 1989, when the jerky came to be, it continues to be clean, sustainable and ethically-sourced. The company GMOs, pesticides, added hormones, antibiotics or preservatives, only authentic, quality flavour true to Duff’s recipe.
the jerky was flying off virtual shelves. They also saw
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WE’VE GONE DIGITAL... LET US BRING THE EDUCATION TO YOU!
MEAT INDUSTRY FOOD SAFETY CONFERENCE
SEPTEMBER 9-11, 2020
F A L L F O R U M W I T H N A M I A N N U A L M E E T I N G AND BOARD OF DIRECTORS MEETING
SEPTEMBER 24, 2020
ANIMAL CARE AND HANDLING CONFERENCE
OCTOBER 14-16, 2020
ADVANCED LISTERIA MONOCYTOGENES INTERVENTION AND CONTROL WORKSHOP
OCTOBER 19-21, 2020
Each year the North American Meat Institute in conjunction with the Foundation for Meat & Poultry Research & Education, conducts a series of annual conferences and educational workshops to meet the needs of our membership, the meat industry and their retail and food service customers. For the safety of our industry we have transitioned our Fall events to unique digital experiences. Registration includes live and on-demand content, dedicated time to connect with industry colleagues, view the latest technology and more!
RECOVERY STILL A LONG WAY OFF AS CANADIAN SMALL BUSINESS SALES STRUGGLE TO REIGNITE By Marilyn Braun-Pollon
CFIB ENCOURAGES CANADIANS TO SHOP LOCAL TO FUEL SMALL BUSINESS RECOVERY
Small business recovery is going to be a long, tough road. Governments can and should do more, but ultimately businesses need sales to transition off subsidies and survive. According to new data from the Canadian Federation of Independent Business (CFIB)’s Small Business Recovery Dashboard, just over one in four Canadian small businesses are back to making weren’t working. To its credit, government did twice
normal sales. Canada’s small business owners worry consumer spending is going to continue to be muted even as more businesses reopen across the country.
This summer has been a hard one for small businesses. As Canadians drive or walk through their neighbourhoods, they see more open shops and restaurants and may believe that businesses are back to normal operations. But behind the counter, the story is often very different. While 63 per cent of Canadian small businesses are fully open and 39 per cent are fully staffed, it is a sobering picture when only a quarter of small firms report their sales are at normal levels, and three out of five have used the Canada Emergency Business Account (CEBA), the government’s rent assistance program remains dramatically underutilized. Only 15 per cent of small business tenants have used the Canada Emergency Commercial Rent Assistance (CECRA) program.
While it took a long time, the federal government listened to small business owners’ concerns with CEWS and made helpful adjustments to key elements that another quarter remain down by 50 per cent or more.
expand access to the CEBA loan program, which has provided a critical lifeline to hundreds of thousands of businesses. Unfortunately, progress appears to have stopped as far too many firms remain unable to access CEBA loans, despite a mid-May promise by the Prime Minister to extend these loans to new firms and those without business bank accounts.
We know small businesses are big players in our economy, so minimizing business losses is critical to recovery. Right now both government support and consumer behaviour are critical to transitioning back to conditions that allow businesses to survive and thrive.
Small business owners rank government aid programs: CEBA, CEWS well used; CECRA continues to fall short
But CECRA is another story. It’s not working for anyone—tenants or landlords—yet no major changes have been made to the program since it was announced, beyond an extension to July and August.
CEBA and the wage subsidy are well used by Canada’s small businesses and are viewed as being very or somewhat helpful by more than two-thirds. Sadly, only 20 per cent of small firms are satisfied with CECRA as the federal and provincial governments have not yet agreed to allow a pathway for tenants to get direct rent support if their landlord doesn’t participate.
It is critical the federal government continues to adjust these important programs to ensure the businesses in need of help the most get it before they are forced to close permanently. These programs could be the difference between the best and worst case scenario so it is incumbent on government to continue to listen to small business owners and modify the programs accordingly. Time is running out.
82 PER CENT OF CANADIANS WORRY THEIR FAVOURITE LOCAL BUSINESSES WILL DISAPPEAR:
According to new public opinion research conducted by Maru/Matchbox for the CFIB Canadian Federation of Independent Business, four in five Canadians are worried their favourite local businesses may close down as a result of the pandemic. The poll found: 82 per cent of Canadians are worried that their favourite local businesses will close down; 69 per cent are concerned the economy is not recovering fast enough; 76 per cent believe we need to start focusing more on economic recovery; and 95 per cent believe supporting small business is key to keeping our economy healthy.
We are in a pivotal moment for small business recovery. Canadians’ concern that some of their favourite businesses may close is not misplaced—CFIB’s research shows that Canada may lose 158,000 small businesses before the end of the pandemic, particularly as many continue to face dramatically lower sales. That’s why the CFIB is encouraging Canadians to get involved in helping small businesses survive by shopping at their local, independent businesses. At smallbusinesseveryday.ca, consumers can participate in interesting challenges to support local businesses, and information about other initiatives aimed at small business recovery.
There’s a reason we all have a favourite independent coffee shop, gym, or flower shop—they give us terrific service, grow local economies and make our communities more vibrant and unique. Buying local is one of the most important things Canadians can do to help our economy recover quickly.
Marilyn Braun-Pollon is the Vice-President of Western
Canada & Agri-business for the Canadian Federation of Independent Business (CFIB). CFIB has 110,000 small and medium-sized member businesses (7,200 agri-business members) across Canada. To find out more about how to support local business go to www.smallbusinesseveryday.ca. Call CFIB’s Business
Helpline Today! Our Business Helpline is open to all small businesses (including farm businesses) who need advice or information on COVID-19 or any other business-related issues. Business owners are welcome to call our Business Resources line at 1 888 234-2232. Visit www.cfib.ca/covid19 for more information, FAQs and more.
Marilyn Braun-Pollon The vice-president of Prairie and Agri-business at the Canadian Federation of Independent Business (CFIB
