“Safe and healthy food production is always number one”

Profile: Gerrid Gust, pulse farmer

“To me, healthy and safe food is the same thing. Everything we grow on our farm, I eat right out of the combine hopper and I would feed to my family. I do not hesitate to sell our grains to consumers. When crops leave our farm, they are natural whole-grain products.”

Gerrid and Monica Gust, together with Gerrid’s parents and his brother and wife, make up Gust Farms Limited, a multi-generation family farm. For over 100 years, the Gusts have farmed in the Davidson area. As active parents of three very busy children, Hannah, Heather and Rhett, Gerrid and Monica are focused on family and their farming business.

On the Gust family farm, they grow 14,000 acres of crops; including pulses such as lentils, peas, and soybeans, as well as more traditional canola, wheat and durum. Pulse crops are the dry seeds of legume plants and are high in protein and fibre and low in fat. They are used in everything from soups and salads to main courses and even a delicious dessert or two.

Gerrid reflects that there are many great benefits to his career in farming.

“I like the freedom to operate my own business,” he explains. “Farming allows me to chart my own course. I appreciate the ability to work on an operation where I have a chance to pass down the farm to the next generation.”

What does Gerrid wish consumers knew about producing food?

“I wish they knew how hard it is to make a living. It’s so important to retain money in the business because when you have bad years, you need to use your savings to pay your bills. To earn a living farming while competing internationally, focusing on economics, focusing on the environment, to do it all properly—it’s not a one-and-done operation. It is multi-year planning. We’re always working to keep getting better.”

“The uncertainty about the weather is a big thing. Weather is so unpredictable. In the city you can turn the tap on if your garden or grass needs watering, but farmers can’t. We rely on Mother Nature to turn the “sprinklers” on. So we put the crop in the ground and do everything that we possibly can to help our crops grow, but Mother Nature still draws the final card.”

Gerrid shares that safe and healthy food production is always number one, followed closely by sustainability. “Food safety is the big thing. We only use approved pesticides and crop protection products, with the highest scientific standards that have been approved by all levels of government, from Health Canada to the Canadian Food Inspection Agency, in addition to the importing countries’ regulations. The cost to the farm and to the environment is just too high to take chances.”

“To be sustainable, we use zero till practices on our land; we try to disturb the soil  as little as possible when we work it. We try to apply the precise amount of fertilizer giving the best growing environment to produce high quality, high-yielding crops. We take soil samples every year which is geo-referenced by satellites and electrical conductivity mapping. If we have lowlands that can’t grow anything, that’s best suited for ducks, then we leave that land for the ducks.”

“To me, healthy and safe food is the same thing.

Everything we grow on our farm, I eat right out of the combine hopper and I would feed to my family. I do not hesitate to sell our grains to consumers. When crops leave our farm, they are natural whole-grain products.”

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

 

Buying local, seasonal will help extend shopping dollar

By Kelly Daynard

Throughout the winter, Canadian shoppers have discovered unusually high grocery store prices for fruits, vegetables and other products.

The prices come from a combination of a lower Canadian dollar and unusual weather patterns in the United States – the source of an estimated 80 per cent of produce imports into Canada. With the currency getting lower, the buying power of importers is affected and the prices are passed along to consumers. The effect is felt even more strongly at this time of the year because there aren’t many fresh foods available in Canada during winter months. According to University of Guelph’s annual Food Price Report, the cost of food rose 4.1 per cent in 2015 and will likely rise higher this coming year.

The price increases were reflected in 2016’s Food Freedom Day – which moved to February 9 this year from February 6 in 2015. Food Freedom Day, calculated by the Canadian Federation of Agriculture (CFA), is the calendar date when the average Canadian has earned enough income to pay his/her grocery bill for the year.

There are things that can be done to further your dollar’s reach at Canadian grocery stores. Here are some tips: Continue reading

Day in the life of a dietitian: Common-sense consumption

By Matt McIntosh

MorethanFarmingWant to lose weight, ward off diseases, or avoid growing a third and rather grotesque limb? You’re in luck, because there are plenty of experts out there who would love to help you determine what specific food item is killing you.

The paleo-diet, extreme low-calorie diets, gluten-free choices, carbohydrate cycling, and many other ingestion regiments target specific food groups in an effort to – supposedly – improve your physical and mental longevity. For those not grappling with specific intolerances or food allergies though, such diets don’t necessarily work, and finding credible answers about food and its relation to your health can be a tough slog.

Fortunately, Canada’s 8000 registered dietitians are here to help cut the hogwash. It’s an important role to be sure, and one that Canada is celebrating today with National Dietitians Day.

Continue reading

Genetically Modified “Lite” – the case of the Arctic apple

By: Matt McIntosh 

Neal Carter picking an Arctic apple.

Arctic apples, the (relatively) new varieties of apples that resists browning when cut, are considered genetically modified organisms, or GMOs for short.

According to one of its main creators, there’s a lot to be excited about in the new type of fruit.

Neal Carter is president and founder of Okanagan Specialty Fruits Inc., the British-Columbia based company behind the Arctic apple. Why Carter and his team – including his wife Louisa – created the Arctic apple has to do primarily with taste and longevity, or food waste more specifically. Food waste is a big issue, he says, and creating a product that stays crisper and tastes better for longer would be beneficial to the consumer. That goes for apples on the grocery shelf as well as those sliced and packed for more on-the-go type consumption.

The apple was developed by switching off genes already present in the fruit rather than introducing new genes altogether to introduce a novel trait, which is the case in many GMO crops. “Essentially we are using apple genes to change other apple genes,” says Carter. Continue reading

Touring Ontario’s Hills of the Headwaters region

collage one Landman farmGuest blog by Carol Harrison, Registered Dietitian

Pigs. They are as cute as a button then smack, that Eau De Pig Cologne hits you. It’s a linger on your nostril hair smell that should do anything but conjure up fond childhood memories.

Here I was on a sunny day in May at Landman Gardens and Bakery in Grand Valley just one hour north of Toronto with a media tour in the Hills of the Headwaters region and I had completely forgotten until this stinky pig poop moment that an older cousin of mine once had a pig farm in this very region, Orangeville to be exact.

While others marched on towards the chicken coop tweeting away, I stood still, my mind miles and years away smelling the hay we played in, remembering how cool it was to see vegetables still on the plants, gorging from a table crowded blue and white Corningware casserole dishes while listening to the Irish brogue of my aunts and uncles tell stories.

chicken coop shot - headwatersOne smell and it all came back. And as corny as this sounds, the tourism campaign slogan, The Headwaters, where Ontario gets real, rang true. This was for me where I got real rural experiences as a kid and I had completely forgotten I had any connection to this part of the province.

If you have an on-farm market or agri-tourism business you likely offer people similar unexpected joyful experiences. It’s offering experiences that connect people to where and how their food is produced that drove 25 year old Rebecca Landman to start Landman Gardens and Bakery. She also wanted to be close to home to support her mom during cancer treatments. Continue reading

It’s Food Freedom Day

Food Freedom DayDid you know… that in Canada, we mark Food Freedom Day in early February?  This is the calendar date when the average Canadian has earned enough income to pay his or her individual grocery bill for the whole year.

The Canadian Federation of Agriculture has calculated that Food Freedom Day for this year falls on February 9, 2016.

Canadians enjoy one of the lowest-cost “food baskets” in the world, spending only about $0.10 of every dollar on food – compared to almost $0.25 in Mexico and approximately $0.31 in Russia [source].

Food choices abound Continue reading

Greenhouse technology could see Ontario strawberry farmers plug in for year-round production

By Lisa McLean for Farm & Food Care

strawberries(Thamesville) – Ontario strawberry farmers have a new way to grow strawberries, thanks to an innovative production method from a Southwestern Ontario nursery. The good news? If the system takes root, it could help lead to a year-round growing season for local Ontario strawberries.

Sandra Carther, owner of Thamesville-based Carther Plants began developing a new nursery system for strawberry plants in 2009. The system produces “plug plants” or plants that are grown in cell packs that are ready for transplant into the ground or a greenhouse.

Traditional strawberry nurseries produce “bare root” plants, which are grown outside. These plants are grown in the field and harvested in the fall, and then stored through the winter. Strawberry farmers in Ontario have traditionally planted dormant, frozen bare root plants each spring. Continue reading

Crop farmers showcase December in Faces of Farming calendar

By Resi Walt

Annette MacKellar Faces of Farming calendar page

Annette MacKellar Faces of Farming calendar page

(Alvinston) – When chatting to Annette MacKellar about her family and their farm, you can see her eyes shine with pride and happiness.

In 2015, Annette appears in the tenth anniversary edition of the Faces of Farming calendar, published by Farm & Food Care Ontario. Her page is sponsored by SeCan and she is featured for the month of December.

Annette grew up on a crop farm and remembers, “I was always with my dad, working right by his side.” She then met her husband Dave in high school. Dave was raised on a century farm dating back to 1875 that his parents still call home today. Annette, Dave and their children all live within a few kilometres of this farm today.

After high school, Annette went to nursing school in Chatham, while Dave studied agriculture at Ridgetown College. Dave was already farming with his father when he and Annette were married in 1982. When asked if they ever considered pursuing different careers, Annette replied emphatically,

“We’ve just always wanted to farm and raise our family on the farm. There’s never been anything else.”

Today, Annette and her family have a crop farm and own a registered seed processing plant in Alvinston, Ontario. Annette and Dave farm with two of their three boys – Adam, the oldest, and Jacob, the youngest. Their third son Paul works off the farm. The crops grown on the MacKellar farm include soybeans, corn, wheat – and more recently – edamame beans. Continue reading