Local eggs – in the Yukon

By: Emily Blake

The Yukon is known more for its dark frigid winters and the Klondike Gold Rush than farming. But Alan and Cathy Stannard, owners and operators of Mandalay Farm, are hoping to change that perception.

Alan, Cathy and Duncan Stannard

“When we look over our property we’re truly blessed or lucky or fortunate, whatever you want to call it, to live where we live,” says Alan. “The Yukon is probably one of the more beautiful places in Canada for all of its variety.”

With a passion for locally-sourced food, the couple purchased the 160-acre property in 2009. Initially they board horses, though the family dabbled in keeping cattle. Laying hens were a constant, and up until last year, they also kept meat chicken and turkeys.

Now Alan and Cathy run the farm with their son Duncan. In an effort to supply local grocers, they welcomed 2,000 hens from Edmonton earlier in 2017 to launch into large-scale egg production.

Alan says they spent six years researching and planning the move to larger production.
Finishing touches were just finalized on the new barn, which began construction last summer. A modern farm that makes use of technology, the focus is on the well-being of the birds.

“We’re very much all about the birds, probably to our own detriment,” Cathy laughs. “I think it’s a better quality product in the end because they’re happier.”

Inside the barn

There’s no question that the birds will be well-cared for. There are small temperature controlled chicken-sized bay doors that raise to allow the hens access to the winter garden where they can scratch and play. There are also nest boxes, nipple drinkers, heaters, circulation fans in each corner of the barn, chimneys with fans to address humidity and conveyors to collect the eggs once a day.

“Everything is all controlled by a computer, so the computer tells us everything,” explains Cathy. “If there’s a problem in the barn with heat, with water, temperature or whatever it is, if someone walks in, it texts us.”

There is also a grader that inspects, washes, dries and sorts the eggs before they are stored in a cooler where they’re ready to be shipped to local supermarkets.

But getting to this point has taken a lot of hard work.

“Nobody believes you can do it, everyone from the banks to your suppliers,” says Alan. “I think they were quite shocked when they came up here in the middle of winter to help us put the equipment in.”

There are unique challenges to farming in the territory as well, including a building code not suited to agriculture, cold winters and a remote location with expensive transportation costs.
However, the Stannards note they have gotten a lot of support from the agricultural branch, local contractors and farmers in British Columbia and Alberta.

“It’s been a lot of going out and seeking advice and talking to people and seeing what worked well for them and what didn’t,” Cathy says.

When they’re not farming, Cathy is a full-time nurse and Alan works for a helicopter charter company.

In terms of future plans, Alan says they hope to continue expanding the farm to 6,000 birds. Over the next five years.

Those interested in learning more about the Stannards and Mandalay Farm can their Facebook page.

Family, farming, flax and food

Meet Nancy Johns, who, with her husband Jason, own and operate Zelma Acres in central Saskatchewan. This fifth-generation family farm of about 5,600 acres is a Century Family Farm. Retired father-in-law Lloyd is their right-hand man during the busy seasons. The Johns family grows flax, barley, wheat, peas, lentils and canola on their farm.

Nancy Johns in the cab of her combine.

Nancy is the owner, operator of her own business called Hope Floats Agronomy Services. “I’m an independent agronomist, working with local farmers and also with the Saskatchewan Alfalfa Seed Producers association. I travel across the province 3 to 4 times per year and help troubleshoot alfalfa grass production for farmers,” Nancy explains.

 

Nancy describes a typical day during harvest:

“This morning I left the farm at 5:30 AM and drove to Parkside, 215 km from home, to look at an alfalfa field. Then I drove straight home because we hope to start harvesting today,” says Nancy. “Right now, my combine is idling and my husband is testing the seed to see if it is ready to harvest. I am responsible for pretty close to half the combining on our farm.”

Ben Johns

Nancy and Jason have a 10-year-old son, two grown boys and two grandkids. “My ten-year-old son Ben is my combine buddy and has been since he was in a car seat,” she reflects. “I love being able to farm with my family.”

Not only is Nancy a busy working mom, farmer and entrepreneur, but she is also the treasurer of the local KidSport organization, and a member of the Parent Council at Ben’s school.

In addition, Nancy is on the Board of Directors for the Saskatchewan Flax Development Commission, and dedicates her time and talents to leading the flax industry.

Flax has many different uses.

“Flax is referred to as the ocean of the prairies because the flowers are blue. When you drive up to a field, it kind of looks like you’re arriving at the ocean,” Nancy says.

Flax has many different uses. The seed is ground for its oil which is high in omega-3 essential fatty acids and it is used in nutritional supplements, body and makeup products.

“There is considerable research being done on using flax for cancer treatments and to lower both high cholesterol and high blood pressure,” she explains. “Flax is very nutritious for us to eat. You need very little of it and it can really change your health.”

It’s something Nancy knows from personal experience. “Our family eats flax all the time. We take it from our bin and grind it in a coffee grinder. We use our home-grown flax in pancakes, stir it into orange juice, pizza crusts, buns and muffins—just about anything you can put flour or butter in. It can also be an egg substitute for those who have egg allergies.”

Nancy is clearly passionate about the food her family grows and the reason the Johns family has farmed for over a century. “We care so much about what we produce, and about having safe, nutritious food for us and for our consumers. We care about the health of our land. We care about leaving a legacy for our own kids, and for future generations.”

“Milk does not grow in containers on the shelves of your local grocery store. Milk is produced by farmers…”

What does the circle of life, eggnog and a passion for farming have in common?
Quick answer: Joe Kleinsasser

Joe started working in a hog barn when he was a kid. “We don’t have hogs anymore but I love the circle of life, it’s the eternal cycle of renewal, raising the young animals, that somehow speaks to me. That’s what I love the most about farming. I would go down to the barn after supper and make sure that everything was quiet and the animals were resting; you could step back a bit and enjoy what you had worked hard all day to do.”

Joe lives just north of Rosetown on a Hutterite Colony; a multi-commodity crop and livestock family farm. Together they farm 8500 acres of canola, peas, lentils, barley, and wheat.  The livestock operation includes a beef cattle herd of 300 animals, 100 dairy cows and 11,000 laying hens.

Joe loves farming.

“We are in the business to produce food as sustainably as possible.” Joe says. “You cannot farm unless you are totally passionate about it, whether it’s caring for your animals as living breathing entities or your land as a renewable resource. You cannot afford to be lackadaisical about anything. You have to look after them first from a moral perspective, and then from a production perspective.”

There’s a lot more invested in the food production system than just the food that comes out of it.

On Joe’s farm primary agriculture is a big part of the social structure.  As Joe explains, “It’s the time. It’s the passion. The love of what you’re doing.  I think if you put all that together you’ve got it.”

“For us simply because of our lifestyle, social structure and ability to function as an entity, family is extremely important. It is so much more important that the kids stay on the farm because it’s not just a particular lifestyle that’s gone if they don’t; it’s a social structure, they ensure continuity. Our success is based on transitioning to the next generation so family is very important.

”You need people that you can depend on.

“No one can work 24 hours a day, seven days a week, 365 days a year; we need somebody to pick up the slack.” Joe explains. “I know for me there have been a lot of times where I’ve been on different committees, different Boards of Directors, at functions where I was part of leading the industry. Every time you leave the farm somebody has to step up, that’s where family and your coworkers come in. You certainly could not do it without them.”

As Joe reflects, “We have to give a lot of credit to our farm manager’s holistic management practises. Not only in future planning but in the day to day running of the farm; developing a farm safety plan, an environmental farm plan, and animal handling and animal welfare controls that are continually being upgraded. You need to build systems that become the everyday practice, something that’s done as routinely as feeding and watering the animals.”

Bio security warnings on the doors to the chicken barn help keep out disease and harmful pests.

“I think Canada has one of the safest food producing systems in the world. With the regulations we have in place I think we can give people assurance that they are eating safe healthy food, grown in an ethical and sustainable manner.”

What would Joe like people to know about family farms?

“I think there are a lot of misconceptions out there, folks that think farms are primarily profit driven, that we do this because you make tons of money farming. I remember going to a seminar and the speaker saying if you want to get rich buy shares in Microsoft, don’t buy a farm. Yes, we can make a good living farming, but let’s face it there are easier jobs. For me those jobs wouldn’t be as satisfying.”

When you go to your grocery store looking for a particular product, perhaps eggs and milk to make your eggnog, take a little bit of time to think about what went into getting that product there. Joe reflects “You would be surprised if you stop to think about all the different steps and the different people who have committed time and energy putting your food on the grocer’s shelves.”

“Our lives revolve around our animals”

Doesn’t every chicken have a nutritionist? Isn’t the morning rush only in cities? Well, maybe not. These appear to be some of the secrets to success on the Wiens farm (part of the Fehr family farm) near Hague.

At seven weeks old, Jackson Wiens is happily swinging in the kitchen—it’s early days for this fourth-generation farmer. Jackson has decided that for a few years yet, it will still be his Mommy and Daddy, Kaylin and Tyler, working the family farm.

Kaylin and Tyler farm with Kaylin’s parents, her two brothers and their families. Together they have 60,000 laying hens and raise chickens for themselves and for sale. They also farm 3,000 acres of land and raise about 80 beef cattle.

What does a typical day look like working in their hen barn?

“Usually, I get to the farm at about 8:00 a.m. and collect eggs for the first two and half hours,” says Kaylin. Note that Kaylin is talking about the morning rush, when about 25,000 eggs are collected. “The birds’ houses are designed so that the eggs roll onto a moving belt. The system is automated to bring the eggs to the front of the barn where a packer puts them into trays. When I’m collecting eggs, I’m actually putting stacks of trays filled with eggs onto a pallet.”

“We check everything. We have a system that will call us and tell us if our power goes out because that is a huge deal for us. We have backup generators that power the whole barn in the event that the power went out. It keeps the fans running and the lights on so our chickens are always protected.”

After the morning egg rush, Kaylin makes food for the hens. Feed is made every day of the week so that there is enough to get through the weekend. The diet is largely wheat, canola, and soy oil, calcium and for protein they add peas and soy. “We work with a nutritionist who determines the recipes for our feed,” Kaylin explains. “The nutritionist makes a recipe based on the weight of the hens, the weight of the eggs, and how many eggs our birds are producing. The rations are adjusted based on the chickens’ needs. The micro-nutrients, vitamins and minerals, we add by hand. We are in constant contact with the nutritionist to ensure our hens are getting the nutrition they require.”

After lunch, Kaylin does the farm’s bookkeeping for an hour or two, followed by the afternoon chores. Then there is another hour and a half of egg collection, but only 10 to 15, 000 this time. Cleaning the barn wraps up Kaylin’s day by about 6:00 p.m.

Sometimes Kaylin is discouraged by the portrayal of farmers in the media.

“There are so many misconceptions about farming. We are often painted as not caring for our animals and that is very frustrating. Our lives revolve around our birds. That is our number one priority to make sure they are cared for every single day of the year. It doesn’t matter if we have plans. If something is wrong with our hens, they always come first. If we didn’t treat our animals well, it just would not work.”

“In order for our farm to be sustainable we have to care for our flock; it is a symbiotic relationship.” – Kaylin Wiens

Every day, the Wiens family works hard to care for their chickens.

“We closely monitor everything in our barns from the daily production of eggs to how much water the hens drink, how much feed they consume, the temperatures in the barn, the humidity… We check everything. We have a system that will call us and tell us if our power goes out because that is a huge deal for us. We have backup generators that power the whole barn in the event that the power went out. It keeps the fans running and the lights on so our chickens are always protected.”

Kaylin & Tyler farm with the Fehr Family near Hague, SK.

Kaylin really loves farming. “I look forward to going to work every day. I was born into farming and that is what I am familiar with, but it is also where my passion lies,” she says. “I love that it is different every day. It is great to see the industry constantly change and improve for the better. I like working with my family—it is such a blessing that we can work together. We are so thankful that we can bring our son Jackson into the family farm. That is really cool.”

The greatest thing about farming is working with family

Lorna Callbeck

Jeff Mathieson is a fourth-generation farmer who runs the day to day operations of their grain farm near Watson, SK. During the busy times, like seeding and harvest, Jeff’s dad comes out of retirement to run the sprayer and drive the combine but they also hire some part-time employees to make sure everything gets done on time. They grow crops like barley, oats, canola, flax and pulse crops like peas and lentils.

Farming is much different than when Jeff’s parents and grandparents started out.

Jeff’s grandfather was considered a pretty large farmer back in the 1950s when he was farming 800 acres, which is just over 3 square kilometers of land. Today, many consider a large farm in Saskatchewan to be over 10,000 acres, which is just over 40 square kilometers. Jeff says at 2,600 acres, their farm is not massive, but it’s still a big change. “I try to imagine what my grandfather would think of the size of our equipment and the technology we’re using today and how we do things,” Jeff says. “I bet it would be amazing for him.”

Jeff goes onto explain that farms don’t get bigger just because farmers want to get bigger. It’s a matter of economies of scale and efficiency in order to maintain a family farm. “In Western Canada, based on the price the consumer is willing to pay for food and what my family is growing, farming isn’t economically sustainable on only 800 acres. We can’t purchase equipment, pay the mortgage on our land, or manage the costs of a grain farm that small these days; it is just not financially viable.”

He’s at that age where he’s having a lot of fun playing farmer” says Jeff of son Andrew

“To me there are two really great things about being a farmer.” Jeff says. “The first thing is that we grow food for people. Basically, we take all kinds of energy, add support from the equipment we purchase and the methods we use to grow the crop, and we turn that into a saleable product. To me, that’s pretty cool. There aren’t very many opportunities in the world to take the energy from the sun and the gifts of Mother Nature and help feed people. And we create a sustainable and renewable resource that we sell into the economy.”

“Our house and yard is in the middle of one of our fields and we grow a crop about 100 yards away from where we live. Everything that we do to produce the food that we sell to consumers is done outside our home. Where we live is the biggest testimony to the safety of the food that we produce because we are living right where the food is grown.”

The other great thing about being a farmer is the daily connection to family. “In central Saskatchewan, we have one planting season, one growing season and one harvest season,” Jeff explains. “While we put in many 15 to 18 hour days during those busy times of the year, I can spend more time with my family in the off-season and take part in activities like taking my 3-year-old son Andrew to the science centre or spending time at the lake with him and my wife Shawna.”

“Farming is my choice. I have a university degree and experience in other professions. I could be doing anything anywhere else and maybe earning a higher salary. In my mind, working for someone else wouldn’t give me or my family the same opportunities.” Jeff goes on to explain that the significance of having family on the farm is the ability to build something that can live on beyond oneself and be transferred to the next generation.

To keep their farm sustainable for future generations, one of Jeff and Shawna’s main goals is to leave the land better each year than it was the previous year. “Everything we do, every crop we plant or the fertilizer or pesticides we apply, we ask ourselves, is this going to make it better? If the answer is yes, it’s absolutely something we’re going to do. If it will hurt the quality of the soil or the environment around us, then we find a different way. As farmers, our job is to take care of the land so it will be there for the next generation.”

“Our house and yard is in the middle of one of our fields and we grow a crop about 100 yards away from where we live. Everything that we do to produce the food that we sell to consumers is done outside our home. Where we live is the biggest testimony to the safety of the food that we produce because we are living right where the food is grown. The Mathieson family farm follows and supports the rules set out for safe food production by commodity organizations and regulatory bodies to make sure that food produced is a safe product right from field to table.”

Don’t judge an egg (yolk) by its colour

Jean Clavelle, Farm & Food Care Saskatchewan

It’s a common belief that eggs with darker colour yolks are more nutritionally dense and consequently healthier than eggs with lighter coloured yolk.

Yolk colour is determined by the presence or absence of carotenoid pigments in a laying hen’s diet. It does not indicate the quality of its nutritional value.

As it turns out, that’s just not true. Yolk colour is determined by the diet the laying hens are fed. Specific feeds like corn, alfalfa or grasses contain carotenoids. These pigment molecules are absorbed by the hen and deposited in the yolk. Hen diets that contain high levels of carotenoids will result in darker coloured yolks.

In Western Canada the climate, soil and environment allow farmers to easily grow wheat. Wheat that doesn’t meet the high standards for human consumption is used as feed for laying hens. In Eastern Canada, corn is more predominantly grown and not surprisingly, is a common feed source for laying hens. Wheat contains very few carotenoid pigments whereas corn has a high level meaning that table eggs in the east are generally darker than the west.

Free range or backyard laying hens regularly eat plants like alfalfa and grasses that are high in pigments. This explains why free range eggs tend to have darker yolks.

In fact we consumers have come to expect our egg yolks to be a very specific colour depending on the region where we live. Therefore laying hen diets are controlled to ensure the yolk colour comes out just the way we like it, not too light and not too dark. How does that happen you ask? By adding colourant like marigold or capsicum extracts to their feed rations.

So now you know, regardless of the yolk colour and environment of the hen, eggs still pack the same nutritional punch loaded with quality proteins, fats and vitamins and minerals.

 

Have a question? We’d love to hear from you! Email us at info@farmfoodcare.org

 

The Earth needs you – and good science too

Everything’s gotta eat.

All life needs food, and everything relies on a healthy environment for it. Since we humans cultivate our own, farming and the environment are naturally inseparable.

Here in Ontario, and Canada more generally, farmers have a lot to draw from when it comes to environmental improvement. Cover crops like clovers and grasses can help reduce topsoil erosion and increase organic matter; GPS makes for more targeted use of fertilizers and pesticides; higher quality feed means healthier and more efficient animals; conservation projects help growers reduce their water use, establish wildlife habitat, and much more.

A farm – and the family behind it – can’t operate for generation after generation if environmental sustainability isn’t taken seriously, after all.

Agriculture exists the world over, and each farm has its own set of challenges, opportunities, and triumphs when it comes to the health of our air, water, and soil. What suits one farm may not suit another – though there are often a few ways to approach new challenges. Indeed, both agriculture and our planet’s environment are incredibly complex, and that’s something to celebrate.

Politics and narrow thinking, however, have a habit of oversimplifying things to an unhelpful – and dare I suggest dangerous – degree. It’s a problem to be sure, and one that takes a constant, global effort to confront. The health of our planet relies on our understanding of both the positives and the negatives of agriculture’s relationship to the environment, as well as ways to continuously improve how we produce food.

So, for this year’s Earth Day, go to the source – check out what the environment means to farmers, get the science, and give politics the boot.

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Curious about environmental initiatives here in Ontario? Check out these links:

Best Management Practices – Methods farmers use to promote environmental stewardship

The “Soil Your Undies” test – Farmers measure soil quality with underwear

Faces of Farming – Profiles of Ontario farms and the families behind them

Farm & Food Care on Facebook – Quick facts on Canadian food and farming

Farm & Food Care on YouTube – Videos of all kinds, from on-farm water conservation to how chickens are raised

Have questions about farming, the environment, and science in Canada and around the world? Get some answers through the links below:

Best Food Facts – For any and all questions about your food

Cornell University Alliance for Science – Profiles of science in the field, from Alberta to Uganda

Is Roundup Poisoning Us?

By Jean Clavelle, Farm & Food Care Saskatchewan

Glyphosate is a herbicide — a type of pest control product used to kill plants. It is the active ingredient in the now infamous chemical Roundup, and is one of the most used agricultural chemicals worldwide.

Google glyphosate, originally released as the product Roundup, and you’re faced with results like ‘horrific’ “new evidence about the damage Roundup causes” and “Roundup chemicals are lethal.” One quick search and I can understand why society might have concerns about the pervasive use of glyphosate in agriculture. Reading these statements does lead us to question: is Roundup poisoning us?

Let’s examine the science.

A small amount (think: pop can) is mixed into a tank of water on the back of a special machine called a sprayer. Farmers use these machines to spray the mixture onto the weeds over a large area (that one pop can treats an area nearly the size of a football field) where it is absorbed by the plant. Once inside the plant, glyphosate binds to an enzyme (EPSP synthase), preventing it from building essential amino acids that a plant needs to live and grow. With this enzyme disabled, plants die. Now, the really interesting thing is that EPSP synthase is found only in plants and bacteria; humans and animals do not use this process.

Remember that Google search which told us glyphosate is one of the most toxic chemicals around? Not so. The general standard for acute (short term) toxicity is a value called an LD50. This refers to the median lethal dose, the amount of a chemical needed to cause death in 50% of the animals it is tested on. An LD50 is one way to measure the relative short-term poisoning potential of a compound. The lower the number the more toxic it is. For example, the LD50 of sodium bicarbonate (baking soda, a common ingredient in baking) is 4220 mg/kg; table salt 3000 mg/kg; caffeine (as in our precious morning coffee) is 192 mg/kg; and nicotine (cigarettes) is 50 mg/kg.

So where does glyphosate fit? Glyphosate has an LD50 of 5600 mg/kg. Yes. It is less toxic than baking soda, table salt, and coffee.

Our entire world is comprised of chemicals. Water, salt, and vinegar are chemicals, and even our bodies can be considered walking, talking chemical bags.

You’ve probably heard the old adage of toxicologists “the dose makes the poison”. Even those regular household compounds like salt, vinegar or yes, even water can be toxic if ingested in high enough doses. When glyphosate is used as it is intended, just like salt, vinegar, and water, it has minimal toxicity to humans and animals because the amount used is small.

But how do we know we are not consuming high levels of pesticides? Health Canada scientists review the data from over 250 separate studies before they approve a pesticide for sale or use in Canada. As part of this extensive review before a chemical is approved for sale, they identify the amount of a pesticide that a person could be exposed to without any adverse health effects. These levels are then compared to the maximum amount of residue that might be found on crops after use of the pesticide (a value known as the Maximum Residue Limit or MRL) in order to ensure that consumers are never exposed to an amount that could pose a risk to health. Indeed, MRLs are typically 100-1000 times below levels that are still considered safe.

Thanks to the MRLs established by Health Canada, based on science, we can be confident that if small amounts of glyphosate are ingested through exposure in our food system, we know they won’t be at toxic enough levels to cause damage, even if they are consumed every day over a life time.

I should probably also mention that it is not just Health Canada that has assessed the science around glyphosate. Most other major regulatory organizations around the world, including the European Food Safety Authority, the World Health Organization, and the U.S.’s Environmental Protection Agency, have also reviewed data on glyphosate (available here).

Glyphosate is easily and relatively quickly broken down in the environment. It does not bioaccumulate, meaning it does not build up in the bodies of fish and wildlife (read an example of mercury bioaccumulation here). And finally, it is excreted by our bodies if ingested. Their overwhelming consensus? When glyphosate is used according to label directions, it poses minimal risk to people, wildlife, and the environment.

We need to evaluate claims on the basis of overall weight of scientific evidence behind it. The stronger the weight of evidence, the more confidence we can have in the scientific findings. Glyphosate has been investigated by many scientists from around the world, in hundreds and hundreds of studies (again, available here) all of which have determined that, when it is used as it is intended, it is safe for people, for animals, and our environment.

Being a science geek, I follow facts. And the evidence tells me glyphosate is not the problem a cursory Google search might suggest. If you would like to know how glyphosate is used, the label (which is a legal document authorized by the Pest Control Products Act) can be found here. And if you still have questions, we want to hear them.

For more information/resources:

https://www.bestfoodfacts.org/glyphosate/

https://www.bestfoodfacts.org/glyphosate-in-food/

http://europa.eu/rapid/press-release_MEMO-16-2012_en.html

http://europepmc.org/abstract/MED/1287975/reload=0;jsessionid=osa7mo59kVxNtcafSkkP.18

http://weedcontrolfreaks.com/2014/06/salt-vinegar-and-glyphosate/

http://www.who.int/foodsafety/jmprsummary2016.pdf

 

Food Freedom Day— Canadian Food Privilege Is Inconsistent

By Matt McIntosh

It’s pretty hard to beat food. We need it, we like it, and it can be an incredibly significant part of who we are.

As any shopper knows, though, food can also be expensive.

The good news for us Canadians is our national food dollar isn’t actually that high. Despite what our grocery bills suggest, we have access to some of the highest quality – and cheapest – food on the planet.

Today, February 8, is “Food Freedom Day” in Canada. Determined each year by the Canadian Federation of Agriculture, “Food Freedom Day” is when most Canadians have made enough money to pay for their yearly food bill. Where the event lands each year is determined by comparing Statistics Canada data on average individual income ($32,464) and yearly food expenditures ($3,497).

Based on these numbers, the Federation determined Canadians spend approximately 10.7 per cent of their income on food.

Now, 10.7 per cent might seem like a sizeable chunk of your wallet, but it’s an astoundingly low number when analyzed in a wider geographical context. In a 2015 report by the United States Department of Agriculture (USDA), for instance, citizens of France – another highly developed western country with a particularly glorious culinary history – spend 13.2 per cent of their annual income on food, compared to 9.1 per cent for Canada. Canada and France may not have taken the top spot on the USDA’s list – the United States consistently takes first prize there – but both were still far into the upper echelons.

That same study, for instance, shows the Portuguese spend 17.3 per cent of their income on food, the Russians a whopping 28 per cent, and Nigeria, almost unbelievably, at 56.4 per cent. A similar 2013 report from the Congressional Research Service also put these countries in very similar positions.

Granted, the USDA and Congressional studies were created using different data than what the Federation used for Canada’s Food Freedom Day, but the point is the same – in the global scheme of things, only spending one-tenth of your income on food is pretty good.

The flip side of this is, of course, that Food Freedom Day hinges on what the average Canadian has to spend on food. When viewed within the confines of our own individual experiences – whether it be a trip to the market or a restaurant – food can certainly seem expensive. Indeed, Canadians spend so much money on food that affordability and rising costs are consistently ranked as one of our country’s top public concerns.

As can be assumed in a country as vast and rugged as Canada, different communities also experience vastly differing food issues. Canadians in the far north, just as one example, can spend a small fortune on everyday products such as milk and fresh produce. Contrast that to the experience to those of us living in Ontario’s deep south, and there’s little left in the way of meaningful comparison.

Food Freedom Day helps us understand and appreciate what we have as Canadians. We have choice galore, high quality, and relatively cheap products, and systems that help farmers, processors, retailers and everyone else maintain what is, essentially, a food-privileged society.

Food Freedom Day serves as a reminder that we are a truly lucky bunch. Many folks both abroad and in our own country do not have the same luxuries, and understanding the reasons behind that disparity is never a bad thing.

Solutions can’t be found if problems have no context, after all.

Students to Celebrate #CdnAgDay By Sharing the RealDirt on Farming

Next week, farmers and consumers across Canada are encouraged to share, tell, and post how they’ll be celebrating Canadian food on February 16, 2017, the inaugural Canada’s Agriculture Day.

University students, too, are gearing up to celebrate in several ways. Farm & Food Care reached out to universities and agriculture schools across Canada offering up copies of the Real Dirt on Farming  and call-to-action cards to hand out to non-agriculture students, staff, and visitors on campus.

The goal of the day is to encourage students and staff to seek out answers to their food and farming questions, directly from the students handing out Real Dirt magazines, or through online resources like www.RealDirtonFarming.ca, and through use of the #CdnAgDay hashtag on social media, from Facebook, to Twitter, Instagram, and more.

There’s still time to get involved! Whether it’s hosting a made-in-Canada meal, or Tweeting what you do on your farm each day, or as a student yourself, check out www.cdnagday.ca and scroll down to posted events, and to find images and graphics you can use to celebrate Canada’s rich food and farm culture.