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The Passion That Fuels You

Picture an ideal situation. A situation where money is not a factor, and you have the ability to do anything - anything at all. A situation where you’re thriving beyond your wildest dreams, where you wake up every day with a burning desire to create, love, and revel in absolute abundance. Sounds magical, doesn’t it? Well, that situation is within reach. It is inside each and every one of us, deep in our core, stored away as our true and ultimate passion.

This is where our power lies. We can live a life that gives us true and utter fulfillment with every action we take. We can find a life that does not feel like work - where every task reminds us of why we are alive. It takes trial and error, wins, failures, smiles, and cries; it takes all of the ups and downs life throws at us every day. It’s in these trials and tribulations that we find the true essence of ourselves, the brass tax of our souls - the bare bones.

When you discover, channel, and understand your essence, you become invincible. You know that everything you do - every action, every job, every task, and all the associated outcomes - come from a place of truth to yourself and those around you. This makes work feel like a lifestyle and leisure like an extension of your (already amazing) reality. Every day, whether it’s a weekend or a weeknight, is as amazing as the previous and the next. They are all extensions of what you truly want in life. Every day is a win, and that brings immense presence into your life. This, my friends, is pure bliss.

For me, my passion lies in human optimization. My mandate in life is to help people feel their best, live their lives, and remove all self-perpetuated constraints of doubt, uncertainty or denial. I am able to channel this into our business, my coaching, relationships, family, and contributions. It makes me feel unstoppable and keeps my roadmap at the forefront of my mind. It is what gets me into flow. That flow comes with ups and downs, but endlessly hurls me towards becoming the best version of myself through helping others do the same.

There’s no magic sauce for finding your passion. However, I do have really good news. You already know it: you just have to be open to listening to yourself. Not your mind, but your heart. Practicality has a way of getting in the way - it likes to block us from entering a new level of being, one that abolishes convention and embraces uncertainty. Don’t let it.

To get started, think about what you love doing. Think about something you’re naturally good at, that doesn’t feel like work, that you could get lost in for hours while time stands still. Start there. Investigate it, live it, and let it be your guide. Ultimately, use it as your personal road map; you will find pleasure and monetization in it, I promise. Yup, that’s right - you’ll still find a way to make bank! So; time to dive deep into yourself and make it rain. Make it rain LIFE, CREATIVITY, LOVE and ABUNDANCE. Revel in it - you deserve every ounce of it. F*ck living for the weekend. Live for an abundance of life.

The Dougler

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Connection to the Source

When I dig deep down inside of myself I find truth. A truth that, at its core, desires interconnectivity with others. It longs for relationships, understanding and information. It’s a deep-rooted desire unsatisfied by anything but true connection and bliss. Whether we find that connection in the soft touch of warm sand on our feet, another human’s embrace, an animal’s love, or the ocean breeze in our hair, we long for it. This is what we need for the feeling of connection. Connection to the core. Connection to the world around us.

Our desire for connection does not stop at our core, either. It comes into everything we do, say, take part in and even consume. We live in an amazing time: technology, human advancement and opportunity is at an all-time high. We’re presented with the most amazing possibilities, and we’re connected to so much more than we ever thought possible. Still – are we taking it all in? Are we missing something?”

This becomes obvious when we look at the current food system. We see a system that has us so removed from the organic processes behind the cultivation and harvesting of our food. Food now embodies some sort of machinist manifestation, from the Styrofoam packaging to the cold, sterile processing facilities. The system commodifies everything associated with it; it removes all of the dirt and grit that fuels, nourishes and produces food in the first place. We’ve forgotten our roots.

This industrialization process has led to a common dysfunction in all of us, and keeps us at arm’s length from the processes that produce our food. This has ultimately lead to efficient, but unethical (and detrimental) practices that if displayed to the public would be abolished and demonized. There are various reasons for these practices, but their underlying fuel is human consumption.

With a disconnection from the source, our consumption goes unchecked. We see food as a commodity, a production line, and forget all of the energy, resources and life that go into each and every bite. We take it for granted, waste it, and abuse it. That needs to change.

Food production and consumption has moved from a beautiful, harmonized system of organic to organic, to a process of organic to machine to organic and back. We now live in a world where there are always barriers between us and the source.

No wonder we feel so disconnected from it all. No wonder dietary illness and obesity are on the rise, every year. We truly have no guidance or love for our food, because we’re so detached. “We’re all searching for connection, but we’re starved of that crucial relationship between humans and food.”

The answer is simple: take back the power. Learn about your food, source your food. Never turn a blind eye to buzzwords or food fads and trends. Know your farmer, know your suppliers, know your food. We can fight this. We can create innovation that brings us closer to our food, instead of farther away. We can push back on accepting diabetes and heart disease as inevitable outcomes. We can change.

I am now beyond fired up now and am going to go change some lives. Let’s get after it!!

The Dougler

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A Poultry Problem

Greetings Barons Nation,

Cam and I have been hard at work trying to lock down more poultry suppliers. It has been a real challenge trying to find producers who are raising chicken properly, who can also keep up with our demand. Pasture raised poultry in BC is a funny business.

Say you had a little plot of land in Abbotsford and wanted to grow some chicken to sell. The BC Chicken Marketing Board states that you are only allowed to sell 2000 birds per year. This may seem like a lot of birds, but by the end of the year, after you have paid for feed and processings, you definitely are not going to be taking any Alaskan cruises.

The following year you want to grow more birds so you can save up for that cruise. However, to grow more than 2000 birds you need to increase your quote with the BC Chicken Marketing Board. You can apply to the BC Chicken Marketing Board “New entrants” program, which is currently not accepting new applicants, or you can buy quota from other farmers on a secondary market.

The current rate for one addition quota (grow 1 additional bird per year) is around $135 dollars. Which when you do the math, with a generous 50% profit margin, puts the break even at just over 7 years for the investment. This is not the kind of math that works for a small farmer.

We are currently working with many small producers to piece together the stock we need to fill our demand. Thanks for reading and thanks for your patience.

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What does it mean to “Eat with intention”?

Why eat food? What value does it bring to us as a community, human beings or environment? What about food fascinates you? It’s taste, nutrition, look, feel? When was the last time you even thought about this?

I am going to paint a picture for you. I am no Bob Ross, so please humor me. We now live in a time of high expectations, technological demands, and a common dysfunction believing that we are at the mercy of time. These factors have now led to a lifestyle that keeps us in a persistent state of hustle and bustle. It has also presented companies with amazing business opportunities to deliver simplicity, at a large cost. What could be better than a consumer, exhibiting an insatiable appetite for things, with a short, “squirrel chasing” attention span? Queue the Pink Floyd!

So, what is the result? Fast food options, grab-and-go business models, and efficiency that on the surface seem to enhance our lives. But this is the most obvious version of something “looking too good to be true”. What is the true cost of these inherent conveniences? I guarantee you that the Dollar Menu Cardiac Buster Burger Meal is not capturing it. What are we losing in this process? How is this affecting us on a communal, spiritual and/or physical level? In a time where saying hi to your busy neighbor or a stranger on the street is met with a crooked head and confused face or nothing at all, being in the moment and appreciating the small things has disappeared. And marketers know this. Subsequently, along with human interaction, culture and food are suffering as well. Not only are we losing touch with one another, but we are losing touch with our food sources and our bodies. Don’t you find it interesting that along with all of these technological advancements, 5 of the most common causes of death in North America are now nutritionally derived? Hm. Weird.

Now it is not all doom and gloom, amazing things always come from places of dysfunction. We are at a pivotal time right now where the community is presented with an opportunity to take charge. It is time to grab the bull by the horns, pay attention to everything going on around us and be mindful of what we stuff down the gullet. Weird thought right!?

Where do we even start you ask? We live in a time where nutritional information has become as noisy as the tabloids and as fake as the Kardashians (Sorry Kim). In a world where advertisements like “Gluten Free” are found on bottled water, you start to wonder how navigating this mess could even be possible. I hear you, it is a mess and marketers know this. They are smart. However, we are all provided with the most powerful tool of all… And that is a choice. A choice that requires some vigilance, but once harnessed is unshakable. A choice that we have as humans to actively take charge and educate ourselves on this mayhem. I don’t know about you guys, but my body is my only vehicle to experience this amazing thing called life, and before worrying about buying a Ferrari I want to make sure that my system is firing on all cylinders. Disclaimer: I am way too broke for even a Camry, but you get my point 😛

Now I am going to give you the biggest secret of all, so get ready to be WOWed. It is BIG news. Here it is… The answer – is to eat with intention. That is it. Now before you get in a hissy fit and curse my name for wasting 15 minutes of your time, give me a moment to break it down for ya. When you are driving around and the tummy starts grumbling, the traffic flares up and you haven’t eaten in 6 hours, the stoked might be pretty low… Actually, it might be depleted and your diva self might be out in FULL effect snapping their fingers and bobbing their head. Sound familiar? Sounds a bit like a snickers commercial right!? Almost like they captured that perfectly… Weird 😝 At this point in time, what becomes your primary objective? With Terminator-like precision, your only objective is to relieve the unwanted feeling of hunger. Which seems like a normal reaction, but this is a pivotal moment. If your only intention is to suppress your hunger you are down for the count. Embrace the fast food train baby, because it’s comin’ for ya. And guess what, next stop coronary bypass central. I kid, but not really. The motive behind why we eat is absolutely everything. If it is to quickly relieve yourself from an unwanted feeling, results may vary. However, if it’s to fuel your lifestyle, keep you doing the things you love, help you live a longer life, help the environment, make you into a super human or any other amazing reasons we eat, then you might reconsider. You might pause, re-assess and chose to avoid that quick trip down high fructose corn syrup lane and hold off until you can get yourself to a more wholesome meal.

Not only have you now prevented a nutritional blackout, but you have empowered yourself to take charge and flip a polite bird to the barrage of marketing mumbo jumbo, diet fads and fast food alternatives getting blasted into your eye holes all day. Not to mention you didn’t pay $10 for gluten free water. This is such an amazing moment because you have taken control of your palette, made a conscious decision and owned it. It really is as simple as that.

On a serious note, the food industry is getting out of hand. And the honest truth is that the companies are too big and the systems too strong to be influenced on a corporate or political level. However, where YOU can make a difference is where you spend your money. If money starts leaving the pockets of large food monopolies and into those of small producers doing it the right way, then you are voting with your dollars. This is truly the only way to fix a broken system, one that we all rely on so much.

To recap. Figure out why you eat; understand it, write it down, hang it on your wall, feel it and harness that decision. This will keep you honest and prevent you from a smorgasbord of late night snacks, convenient treats and rubber glove treatments from your local MD. You got this, let’s take control of our diets, change the way we eat and once again gain control of our decisions about food.

With healthiest intentions,

The Barons

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Us vs. Them


You against me, me against you, us versus them. All of these positions seem to be the way of the world these days. But I sit here puzzled, perplexed almost, none of this makes sense. Regardless of the issue; peace in the Middle East, Controversy in American Politics, or Animal Rights, idealism does not seem to get us any closer to solving our planets greatest challenges, it just seems to widen the divide. So why all the rage?

In the beginning

3 years ago, when Dillon and I decided to start a meat company we knew what we were getting in to. Setting up shop in an industry ripe with controversy, deceit and secrecy we were very aware of what was in store for us. However, no one can be fully prepared. To this day, we are shocked at some of the strategies, violence and anger we come across on a weekly basis. Items ranging from ignorant animal cruelty all the way to activist anger and abuse towards allies in the same fight.  In the past 4 years, we have been targets of anger and accusation by conventional farmers, stiff armed out of conventional storage facilities as well as implicitly and explicitly called murderers, Satanists and a handful of other 4 letter friend getters by the activist community. Talk about being stuck in the middle. What we did not know, however, is how all of these situations and experiences would shape our views on the world and conflict resolution. Especially when it came to our own business and values. These realizations have helped mold our business in to one of strong morals, guiding beliefs and unwavering quality and process standards.

Where we are now

To paint a bit of a picture for you, I am sitting at my dinning room table writing this blog post on my lap-top, a vegetarian dinner to my left and a copy of Richard Oppenlander’s Food Choice and Sustainability on my right, while receiving various messages from the animal rights community making claims against my ethics, morality and overall judgement as a human-being. It would appear from my present situation, that I seem to have more in common with a vegan than I do a conventional meat eater or company. I am concerned about the care and treatment of animals, I believe the world needs to drastically reduce its consumption of meat, I too believe that our modern diet is making us sick, and finally I care about the planet and what it looks like for our children’s children… Are we not trying to fight the same fight? Do we not uphold many of the same values?

I have spent the last year familiarizing myself with the vegan argument. I have read novels from Richard Oppenlander, watched Cowspiracy and Forks Over Knives as well as spoken with various vegans and vegetarians, many of which are friends and family. I won’t lie to you, many of their arguments are valid. I do not agree with every one of them, but they do know their stuff and I respect them with all of my heart. What I find interesting is that, when it comes to ethics and sustainability we desire the same outcomes. We want animals to enjoy their lives, live how they have evolved to live, eat how they have evolved to eat and express themselves as the amazing creatures that they are. It truly is beautiful to share these feelings and emotions with so many amazing people. But as you are well aware, there are some major differences beyond these similarities where we cannot find common ground.

The great divide

It is not all unicorns and rainbows when it comes down to this controversial topic. Where we do not seem to find any common ground is on the topic of health and consumption. Therein lies our true battle, the battle of “my” diet vs. “yours”. With diets these days, there seems to be a common thread that one diet suits all. This is not a realistic argument though, this statement cannot be made between; alkaline and paleo, high carb and low carb, or even between vegan and meat eater. What works for one doesn’t always work for the other, there are too many variables at play. Some humans have a genetic predisposition to eat a plant based diet and can excel in that lifestyle. Some of my favorite examples are Rich Roll and Kendrick Farris, but these humans are the exception, not the rule. Whether it is problems with protein synthesis, sensitivity to legumes or supplementation, anemia or a host of other characteristics of our individual metabolism, a “one diet suits all” position is not the answer. So how do we deal with this issue? If someone is eating animal protein and their health is failing because of it, stop eating animal protein. If you are on a vegan or vegetarian diet, and your health is failing stop doing it. If you choose to avoid meat for ethical reasons, that is your choice. You have the power to choose and we totally respect and encourage that. In adding to this, if your health improves and there aren’t any effects on your quality of life, great! This is a win-win situation. But before pushing it on others, remember not everyone is the same.

Common ground

So where does this take me? It is quite simple actually, maybe it’s just that WE NEED BOTH. Instead of us vs. them maybe we should highlight the benefits of both arguments. Maybe our goal should be to bring thought leaders and educated people from both sides together to educate, empower and support the mainstream consumer. Giving them the power to make informed conscious decisions that help both us, and the planet. Maybe instead of this “me vs. you” strategy, the current playing field should be one of collaboration, not competition. The facts are simple, there are currently 7.5 billion humans living on earth. In the next 33 years, this number is expected to reach upwards of 9.7 billion. It would appear to me that on a global scale we have a population and consumption problem. Mindless consumption spanning across all industries (Food, Fossil Fuels, Apparel etc..) is leading to a lack of consumer knowledge and transparency, therefore there is no incentive for companies to avoid being deceitful. Why you might ask? Because plain and simply most of the population is too busy, are not specialists, are fed numerous bouts of marketing mumbo jumbo, or simply aren’t paying attention. But can you really blame them, when getting truthful, valuable information is so hard to come by? I don’t know about you, but I think it is time to inform, educate and bring people together to make the right decisions. Decisions that bring us closer together, not pull us apart. Decisions that solve problems, not exacerbate them. Think about how strong we are together, think about how much energy could be put towards achieving a common goal, instead of keeping a narrow focus on one that is fragmented and bias. Maybe it is a dream, but dreams have to start somewhere don’t they…

A true understanding

Honestly when it comes to the Vegan, Vegetarian or Pastured meat debate, Dillon, myself and The Barons respect everyone’s values, opinions and expressions. They keep us grounded and vigilant in our own practice. I am grateful for the Animal Rights activists for keeping me on the ball, making me second guess my decisions and bring passion, love and sincerity to a roughneck industry that has become a product of it’s immense growth and influence. It is only through this passion, love and sincerity that we will rally as informed buyers and demand change. Change that will bring us closer to achieving our goals of sustainable practices, reducing methane and carbon emissions, drastically reducing the number of animals slaughtered every year, cutting down on land and water use, saving our oceans and improving the health of each and every one of you. Those are some pretty lofty goals, doesn’t it seem more effective to put all of our energy towards those things, instead of driving it into cyber attacks, rallies, defensive strategies, public relations plans, ignorance and hate for one another? As one of few meat company’s world wide that advertises to “eat less meat” as well as actively advocates for more expensive protein, we say let’s collaborate. Let’s beat this thing together, not bury the real problems under hate, ignorance and bias. We truly believe that together we could achieve so much more. This world is full of beautiful, amazing, smart and talented humans, there isn’t anything we can’t achieve when we come together. So… let’s get to work!

Our thoughts and opinions,

Cam and Dillon

Please reach out to us personally if you would like to talk more, we would love to hear your views ideas.

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Optimize Your BEEF

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Your BEEF, like your body, needs to be rubbed, heated and submerged in the right liquids to ensure it is performing at its best. Without the proper preparation and TLC it won’t reach its true potential. Tender loins aren’t genetic, you gotta’ earn them.

Here is a quick guide to help you navigate the different cuts of meat, and how they can be prepared to ensure they are the MVP on your dining room table. But first, a bit of “terminology” to help you out;

Different Types of Cooking Methods

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Different Ways to Flavour Your Meats

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Beef Cooking Guide

Use this reference guide to cook all of your delicious beef products. Grassfed beef comes from a lean mean beefin’ machine, so the proper preparation is key. Check it:

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OUR SEAFOOD SOURCES

Excluding Aqua Man, land is home to all humans and the only ecosystem we occupy. But surrounding the grasslands, pastures, mountains and landscapes is the ocean. A vast body of water covering 70% of the planet, home to an estimated 2.2 million different species that make up close to 25% of the total species found on this planet.

On our planet more than 3.5 billion people depend on the ocean for food. This is a massive number, and it does not even take in to account the number of animals that also rely on the sea for every meal. Needless to say it is imperative that we keep this ecosystem healthy and plentiful. The Barons are happy to say that we have found the right partner. One that is doing all the right things to ensure the sustainability of our oceans and ensuring the quality of the product you are eating.

Haida Wild "Yahguudang"

Haida Wild Logo-01

Haida Wild Seafoods is a proud first nations owned business. Their goal is to help guide us back to the ways of nature: living more connected lives, eating food that is clean and sustainable, and knowing the origin of one’s food. This is why Haida Wild produces seafood that incorporates “Yahguudang,” the Haida concept of respect for the land, sea, air and all living things.

Haida Wild truly cares about the whole process: the care of catch, where it comes from, the choice of ingredients and the methods that they use. They don’t call it “sustainable” or “green” or “traceable.” They simply do the right thing. They know no other way.

Ocean Wise

Haida Wild is a Vancouver Aquarium "Ocean Wise" certified company. The Ocean Wise symbol next to a seafood item is the Vancouver Aquarium’s assurance of an ocean-friendly seafood choice. Ocean Wise makes it easy for consumers to make sustainable seafood choices that ensure the health of our oceans for generations to come.

 

Essential Fatty Acids (Omega 3's and 6's)

hooks-and-linesAll of Haida Wild's fish is caught through "hook and line" fishing practices. Hook and line is a commercial fishing technique that replace Trawling, Seining and Dredging. Basically replacing the use of nets when fishing. Hook and line fishing is more selective than other types of fishing in terms of species and size, and provides the highest quality fish. The method can be used on spawning fish as they normally only bite after completion of spawning (This ensures that the fish has reproduced BEFORE they are caught). Lines are set for a relatively short time so that any unwanted species can often be returned live to the sea substantially reducing the amount of bycatch.

Fish Nutrients

EPA and DHA

Vitamin D - A 6 oz. portion of wild salmon contains 1,700 IU of D

Selenium in particular, is important because it protects against mercury toxicity.

Protein co-factors and a more complete fatty acid profile than fish oil.

Selenium, Vitamin D protects against nearly every modern disease plaguing us today.

VS.

Fish oil

EPA and DHA - Most oils contain only EPA and DHA

Vitamin D - Most salmon and cod liver oil also contain moderate amounts of VItamin D  

Selenium - Doesn’t contain selenium

Is there something missing from this page that you would like to see? Send us an email and let us know!

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OUR PORK SOURCES

Shaw Family Farms

Shaw Family Farms

In 1998, Father and Son Ronald and Jamie Shaw bought their property in Aldergrove BC.  The father/son team specializes in old school farming practices, ones in which the animals are raised naturally without the use of GMO's, growth hormones, antibiotics and left on their own accord to roam free on the range. These animals are fed a diet consisting of spent brewery grains, overripe vegetables and any other organic treats Jamie can get his hands on. He breads a heritage/pink cross giving the meat a perfect blend of marbled fat and lean protein.

What is a heritage pig?

Heritage breed pigs come from bloodlines going back hundreds of years when livestock was raised on multi-use, open-pasture farms. Because of their lifestyle and inherent genes, different breeds became known for a variety of characteristics, including the rich and hearty taste of their meat, distinct marbling, bacon flavor and creamy fat. Today, these breeds still carry excellent qualities, but many are not suited for commercial farming practices. As a result, they are in danger of being lost forever. As fewer heritage breed pigs are grown, their gene pool decreases, and some breeds are now becoming critically rare. In today’s commercial market, heritage breeds cannot compete with commodity pigs.

Originating from Britain, Berkshire is the most popular of the heritage breeds. Known as “Kurobuta” in Japan, this pig is black with white legs, and has become a favorite with chefs because of its intramuscular marbling. The breed yields a brighter pork than most, and features a thick, delicious fat cap. The meat is sweet and creamy with hints of nuttiness, which is typical of the finishing process in several areas.

While it remains challenged, it is possible that the Tamworth originated from Ireland before being bred extensively in England. Smaller in comparison, the Tamworth has a reddish coat, muscular top, rounded back, upright ears and a long snout. Its disposition is very rugged, thrifty and active. Known for its ample belly “aka the best bacon hog”, the Tamworth displays a firm trim jowl and underline with muscular hams.

Originating from Chinese breeds and brought to England, the Large Black is a critically rare breed known for its taste, pasture foraging skills and overall hardiness. Large Blacks have short black hair, wide shoulders and a long body. When harvested, even at 200 pounds, the micro-marbling, short muscle fibers and excellent bellies produce exceptional bacon and moist meat with old world flavor

Pork FatOmega 3:6

The diet and lifestyle of our pigs radically affects the composition of their fat. Pork that is raised in confinement and on commercial feed has a similar OMEGA 6:3 ratios to feedlot beef. A 100gm serving has about 8 grams of O-6 and 0.8 grams of O-3. A more healthful ratio of O-6:O-3 can be achieved by increasing the amount of fresh greens foraged by the animal. Our free living hogs have a ratio approaching 1:1.

Top SirloinMore Nutritious Pork

Pigs raised on pasture have 300 percent more vitamin E and 74 percent more selenium (a vital antioxidant) in their milk than pigs raised in confinement, according to Don C. Mahan Professor of Animal Sciences at Ohio State University. This bounty of nutrients promotes healthier litters, shorter farrowing times, and good milk let down. Pastured pigs raised outdoors can also have more Vitamin D in the lard. Loren Cordain cites three studies on his website for the following quote: “Because pigs are monogastric animals (single stomach), they have the ability to convert vegetable and plant 18 carbon fatty acids (ALA) to the 20 and 22 carbon fatty acids (EPA and DHA) which reduces inflammation, reduce cardiovascular disease and promote good health for us all when we eat pork. Free ranging pork contains higher concentrations of these beneficial fatty acids than are found in their feedlot produced counterparts.”Additionally, there are no unnecessary antibiotics or growth stimulators given to organic, pasture-raised pork.

20a-800Better Tasting Pork

Sunshine, Grass & Low Stress – The Recipe for Perfect Pork. Say goodbye to flavorless, dry and anemic looking pork. Pasture raised pork is richer tasting. Each breed tastes different, and the flavor differs depending on what the pigs have eaten. Once you try it, you’ll never want to eat CAFO (Concentrated Animal Feeding Operation) pork again. Pastured pork does cook faster than conventionally raised pork, so searing the outside of cuts like chops, then transferring to the oven to finish is your best bet. Low and slow techniques like braising are also great with pastured pork.

Little brown pigsHappier Pigs

You likely have seen the images from films that illustrate CAFO conditions. Crowding, artificial lights, and a steady diet of soy and corn all lead to a very stressful life. A large CAFO building holds up to 2,500 sows or 10,000 market hogs, according to the Environmental Protection Agency. Their end-of-life is also not always as humane as it could be. Small farmers who raise their pigs using organic standards must offer pigs access to the outdoors shade, shelter, exercise areas, fresh air, and direct sunlight suitable to the species. Farmers who go the extra mile and become Animal Welfare Approved have even stricter standards when it comes to treatment and humane slaughter. Additionally, pasture-raised pork is generally a heritage breed pig. When you support producers that use these older breeds, you are preserving them for the future. This is important because when we lose a pig breed, it’s lost forever.


Content from: http://robbwolf.com/2014/10/09/5-reasons-switch-pastured-pork/

Is there something missing from this page that you would like to see? Send us an email and let us know!

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OUR CHICKEN SOURCES

K&M Snippet

K&M Farms is owned and operated by Mark his wife Kathy and their daughter Jill. Their animals are all raised outside on the pasture where the birds can peck, scratch, and forage for bugs. They also have access to a balanced vegetarian grain diet with no additives. Their chicken truly does  taste like real chicken, once you taste it you can't go back so be careful. besides the flavor, the first thing that shocked us with K&M was their encouragement to have us on the farm. If you are at all familiar with the poultry industry, this is never the case. It is easier to get into Justin Biebers dressing room while he is on tour than step foot in a BC poultry farm. Immediately we knew why this was the case. The chickens were out on pasture doing all sorts of "chickeny" things. Truly the way it should be done! Keep it up K&M, you guys are pioneers in a wild industry. Let's help them, vote with your dollars by buying this product 🙂

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Their conditions

While all chickens in canada are raised with a high standard of animal care, it is important to wade through the details to make sure you are getting the best quality meats from the healthiest animals. We have distilled some of the important terms when talkin’ turkey.. uhh chicken.

All of our chickens are certified hormone, steroid and antibiotic free. They are free range and only fed organic vegetarian food produced here in Canada.

The Buzzwords

There are a lot of terms plastered on chicken and eggs that you'll find in the grocery store. We have distilled down the most common ones.

Antibiotics - 1. Used to suppress “bad” gut flora while favoring the “good”, resulting in a bigger bird. 2. Also used to prevent and treat disease. We don’t use antibiotics due to the risk of creating antibiotic resistant super bacteria… yikes.

Hormones and Steroids - Used to promote growth in the chickens. Only used for big commercial chicken production. We don't want any part of this method of farming.

Organic - BC organic birds are only only fed organic vegetarian feed, they are given access to pesticide free pasture for a minimum of 6 hours a day, weather permitting. We think this is the right way to do it and it’s the kind of chicken we sell.

Free Range - Poultry can graze and forage outside. Big thumbs up!

Free Run - Basically cage free but not necessarily outdoors. Not enough for us, we like outside birds.

Grain fed - All chicken are grain fed for the most part. This is a buzz word that does not really mean much.

Vegetarian Grain Fed - Feed free of animal byproducts.

Is there something missing from this page that you would like to see? Send us an email and let us know!

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OUR BEEF SOURCES

Empire Valley Logo

Empire Valley Beef

We are proud to work with one of Canada’s best local suppliers of Grass Finished Beef. Joyce and John have been raising the highest quality premium beef in the majestic Chilcotin grassland benches along the Fraser River since 1998. Through rotational grazing practices and the natural grazing patterns of their cattle, they have been able to restore natural grassland species and enhance native grass production year over year. In 2008 they were awarded the BC Rangelands Management Award from the Society for Range Management. Their beef is 100% Pasture Raised, Grass-fed and Grass-finished which means that the cows never receive any sort of grain crop. Check out the bottom of the page for the associated health benefits to eating this meat, you will not be upset you did.

Rainer Farm

Rainer Family Farm

Overlooking BC's North Thompson River and a spectacular view of Green and Baldy mountain. The Farm is home to Karl and Debbie Rainer, their three sons and families. We started working with the Rainer Family after our first visit to this gorgeous acreage. The passion, determination and love these people displayed for animal husbandry made a profound effect on both Dillon and Cam. After visiting the pasture, stepping over free roaming chickens  and seeing a small group of piglets feeding we knew they would be a perfect partner. All their animals are raised on pasture, naturally without any hormones or antibiotics. Like all of our beef products, Rainer's cows are 100% Pasture Raised as well as Grass-fed and Grass-finished.

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'Grass Fed' means that the cow eats only grass during the formative years of its life. However, be aware that this cow could still be finished on grains to accelerate its growth before it is auctioned. 'Grain Finished' cows are fed a mix of grains (Corn, Maize, Soy) several months before processing to increase their yield. '100% Grass Fed' or 'Grass Finished' means that the cow has only had access to grass all the way up until it is harvested.

They say you are what you eat, well in the case of meat, you are what your food eats. Just like humans, cows can survive on a wide range of caloric sources. But like humans some foods make cows healthy while others make them sick.

Animals synthesize everything they eat into energy, muscles, fat, bones and tissue… every ounce of the animal comes from the food or liquid they consume. So it’s easy to see how their diet can have a profound impact on the quality of their meat and its nutritional composition. Grains like corn, maze and soy are higher in Omega 6 fatty acids, which when eaten in high levels can cause many negative health consequences in humans. Cows that eat these grains have much higher levels of these fats present in their meat, which is then ingested by us.

We choose to sell products from animals that have been raised on a natural healthy diet, in line with what they have evolved to eat and in a setting that they are happiest. By focusing on this, we ensure that you are eating the most nutrient rich protein raise in the most ethical way..

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