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April 25, 2013
SERVING MANITOBA FARMERS SINCE 1925 | Vol. 71, No. 17
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manitobacooperator.ca
Nerves on edge as spring thaw remains elusive When will winter end? Long-term forecast suggests another month of below-average temps By Daniel Winters co-operator staff
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t’s too early to start grumbling about another “year without summer” like 2004, but the forecast for the next month is for more colder-than-normal weather. That’s the far-from-reassuring word from Peter Cherneski, manager of Agriculture and AgriFood Canada’s climate monitoring and forecasting service. “It is unique,” said Cherneski. “The low temperatures that we’ve seen through almost all of April were certainly below normal and we’ve set some records.” Factor in the amount of snow cover and the flood situation, and farmers could see their normal seeding start pushed back one to three weeks, he added. “It could be even later if we get additional big storms or low temperatures continue,” said Cherneski. Many farmers are wondering whether soil will warm up quickly enough to get longseason crops in the ground in a timely fashion. “We’ll see what comes,” said Pam de Rocquigny, a cereal crops specialist with Manitoba See SPRING on page 6 »
Clinton and Pamela Cavers, owners of Harbourside Farms at Pilot Mound are the 2013 gold medalists in the Great Manitoba Food Fight for their pastured pork prosciutto created in their on-farm meat shop. The Cavers were teamed up with Assiniboine Community College’s Manitoba Institute of Culinary Arts student team Maggie Delaurier (l) and Justin Black for the competition, who won Best New Product in an MICA student competition judged separately from the entrepreneurs’ event. photo: Rob Lovatt / Keywest Photo / image by design inc.
Pilot Mound prosciutto wins gold at food fight Prizewinners also include competitors from St. Adolphe, Grand Marais and Carman By Lorraine Stevenson co-operator staff / brandon
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hin slivers of dry-cured ham passed the ultimate taste test, earning its creator a grand prize of $10,000 at the Great Manitoba Food Fight April 18. Clinton Cavers used recipes borrowed from his Italian friends to create the gold-medal-winning ‘old world recipe’ prosciutto, made from pork raised outdoors and processed in a meat shop on their Pilot Mound farm. Four years ago, the Cavers, who also raise and direct sell grass-fed beef, lamb and poultry, began experimenting to create various kinds of charcuterie products. Around that time they also struck up
conversations with their pork-buying customers in Winnipeg. It’s their advice that helped them perfect their product, says Clinton. “We are friends with a lot of Italians,” he said, adding that these customers were so enamoured with the taste of their pork and how it was raised, they entrusted them with their family recipes. Their GMFF prize is a package of services they can use for more shelf life testing and product development, Clinton said. They plan to produce their prosciutto under a private label for a specialty food store in Manitoba. Silver, bronze
Other rural contenders at the GMFF cleaned up the rest of the prizes.
A silver award of $6,000 went to St. Adolphe-based Bessie Hatzitrifonos for her ‘Bessies’ Best’ tzatziki sauce, one of the all-natural dairy and gluten-free Mediterranean dips and sauces she sells in specialty stores in Winnipeg and the St. Norbert Farmers’ Market. The $3,000 bronze award was made to Glenda Hart of Grand Marais. Hart and her husband Rory, owners of Canadian Birch Co., have developed golden amber birch syrup. The one-ofa-kind product is also sold at specialty stores in Winnipeg. A fourth non-monetary ‘tasters choice,’ or people’s choice award, went to Wesley Riedstra of Carman. Just 19 years old, Riedstra is the youngest parSee FOOD FIGHT on page 6 »
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