The following is a list of the farms we work with. I am happy to say they are all farms in the most traditional sense of the word. They consist of land that is mostly green in the summer and snow covered in the winter and animals that graze and roam and live like they were meant too when it is nice out, and are provided with shelter that permits them to carry out their animalish behaviours and predilections when it’s cold out. They are managed by people that have particular ideas about how agriculture should be practiced and who have chosen a style of farming that is different from the mainstream style. They work hard and have to find a niche market for their product, and I think often about how nice it is that we found them and that they found us. Some of them are farmers that hail from many generations of farmers, and some are people who have carved new paths midway through life, having already lived a whole other life doing something nothing to do with farming. When you come to our shop you can ask us whose pork or whose beef we have that week, and we will be able to tell you. I’m not sure how many people realize how unusual that is. It’s what makes this work exciting for us, and is hopefully one of the reasons you keep coming back.
Sebastien Angers and Guilaine Buecheli raise organic pigs, finish organic beef for other organic beef producers, grow all feed for their animals, and produce a range of charcuterie and transformed products.
Robert Meyer and Isabelle Guibert raise Angus beef on their farm in Boileau in the Outaouais region of Québec.
Neilon Donovan Jr. and Tammy McGarry raise Angus beef and pure bred Australian Cattle dogs at their farm in Poltimore in the Gatineau region of Québec.
Jackie Lamb’s farm in Godmanchester, Québec is one of the farms that make up Valens cooperative. She raises organic Dorset lamb.
Jean-Pierre Clavet raises organic chicken and turkey and runs a Cabane à Sucre on his farm in Yamachiche in the Laurentides region of Québec.
Les Fermes Valens is a cooperative of farms in Monteregie that produce pretty much everything. We get eggs from them. All their eggs are brought in to the co-op’s butcher shop from small farms with less than 100 chickens. They are graded and distributed by the co-op.
Ludovic Beauregard and his partners grow organic vegetables, produce maple syrup and and raise pigs in the warm season on their farm in Ste-Mélanie in the Lanaudière region of Québec.
Marie-Thérèse Bonnichon raises small numbers of pigs, highland cattle, wild turkey, guinea fowl, ducks, geese, and goats (!) on her farm in Magog, in the Estrie region of Québec.
Matthew Van Ankum raises pigs, poultry and Galloway beef, as well as pure bred Great Danes on his farm in Gorrie, Ontario.
In Listowell, Ontario, Northwest of Toronto, deep in Mennonite country, Bill Parke is a third generation farmer on his land. He raises Angus beef, pigs, and various heritage breed poultry.