By Lilian Schaer
(Auburn) They’re young, they’re educated and they’re passionate about their future as veal farmers in Ontario.
Tom Oudshoorn and his brother Paul raise about 2,000 grain-fed veal calves on their home farm in the Auburn area near Goderich and on a second farm near Kincardine, where Paul now lives. They were still in high school – Tom, age 14, and Paul, age 16, – when they started raising their first 20 calves after a barn had become empty on their family’s farm.
Both have since graduated from the agriculture program at the University of Guelph-Ridgetown Campus, with Tom finishing his diploma in June 2012, and are now full-time farmers keen to continue to expand their farming business.
Tom (left) and Paul Oudshoorn (Photo courtesy of the Ontario Veal Association).
“Every day is a bit different when you’re farming and I really like being my own boss,” explains Tom, adding both he and Paul enjoy making their own decisions, a benefit that comes with being self-employed. “As well, there are always ways you can improve and get better.” Continue reading
On Wednesday June 29, 2011, Delft Blue Veal Farms (division of Grober Inc.) proudly hosted the event, Harvesting Clean Energy on Ontario Farms
Delft Blue's digester
. Continue reading
Luisa D’Amato, Waterloo Region Record, 02 Aug 2008
It’s Sandi’s turn to be milked.
She stands patiently in the barn, her pale-pink udder bulging between her long legs, as dairy farmer Terry Lebold wipes her teats with antibacterial solution and attaches four suction cups to them.
Within five minutes, about 20 litres of milk has been vacuumed out of her, the white liquid whirling through transparent plastic tubes. Lebold touches her hind flank lightly, disconnects the machine and quickly dips her teats in a reddish iodine solution to prevent infection. Continue reading
Jennifer Bain, Toronto Star, 2007.04.04
The real deal about veal; The Ontario Veal Association president opens her barn for a tour, encouraging butchers, supermarkets, chefs and consumers to learn more about this lean red meat
Ontario farmers want you to know how they do – and don’t – produce veal. Continue reading
Myth about calves raised in darkness hampers veal image
By Greg Burliuk, Kingston Whig-Standard, 2002.06.01
Mention the word veal and some people cringe.
“How can you eat baby cows?” was the cry I heard years ago. A British friend once told me that was why veal consumption was so low in her animal -loving country. Continue reading
By Sarah Trickett, Farmers Weekly (UK), 20/11/2008
It is hard to comprehend the fact that Canadian dairy farmers pay a quota cost of $30,000 (£16,470)/kg of butterfat a day. With an average butterfat at just over 1kg, you are looking at a bill of $45,000 (£24,706)/kg of butterfat a day. Continue reading
By Patrick Brennan, St. Thomas Times-Journal, 07 Mar 2007
Ian Foster could easily be classed as a specialist among the ranks of
Elgin’s farming community. He’s committed a portion of his farm operation to veal production, a specialty among farmers. Raised on a dairy farm, Foster chose farming as a career and made the decision in the mid-1980s to leave dairy farming and get into veal production. Continue reading
By Cynthia David, CP Wire, November 6, 2006
There’s a display at the Royal Agricultural Winter Fair in Toronto this week that may ease your mind about veal.
It’s a model of a veal calf which, in the flesh, weighs 318 kilograms (700 pounds) and stands 1.5 metres (five feet) tall.