The idea of a social media site such as Facebook does not immediately jump to mind as a resource for farmers.
Yet, I increasingly realize it is just that, and perhaps a crucial tool, at least for those who are farming on a small scale, with specific interests and specialized farm approaches.
Three of those are
To work in Canada is a privilege
I remember my first real summer job, other than on my father’s farm which started much, much earlier, pitching green peas from the trucks into the conveyors that took that green stuff into the Winkler pea cannery. Most likely in 1962 or 63, can’t quite remember, but I.
Eggs – make that Hyper-Egg (s) came into their own when the PED virus forced plasma off the market in 2014. “Orders for our Hyper-Egg Antibody products increased dramatically in the weeks after CFIA officials found the PED virus in porcine blood plasma,” said John Hare, J. H. Hare and Associates Ltd producer of
While Canadian hog producers enjoy better times when the U.S. dollar climbs higher and higher, it does little for exports of U.S. meat products.
Dr. Steve Meyer, the vice-president pork analysis with EMI Analytics says 2015 was a difficult year for U.S. meat exports, but is confident those same lower prices will help turn the
The sixth annual Cramer Livestock and Crop Production Expo drew in producers from near and far. As in previous years there was representation from Alberta, Manitoba and of course Saskatchewan. Producers filled the aisles chatting with exhibitors from every sector of the agricultural industry. One gentleman told me at the Prairie Hog Country booth,
The hog industry continues to evolve on the heels of some vigorous ups and downs over the last number of years. The players are getting more intense, producers who mean business and want the experts to level with them on all sides, the good, the bad, and maybe even the indifferent.
However, raising the pig,
On February 15, h@ms Marketing Services Co-op Inc. mailed out payments totaling $656,000, a $0.45 per hog rebate for all hogs marketed through the Co-op in 2015 — 1,457,085 hogs between January 5, 2015 and December 31, 2015.
Retiring general manager Perry Mohr says the Co-op generated the surplus due to a combination of strong
Ingredients
2 lbs (1 kg) Lean Ground Canadian Pork
1 cup (250 ml) finely diced onion
1 cup (250 ml) fresh breadcrumbs
1 cup (250 ml) milk
1/2 cup (125 ml) apples, coarsely chopped
1/2 cup (125 ml) chopped parsley
2 tbsp (25 ml) Dijon mustard
1 tbsp (15 ml) chopped fresh sage
1 egg 1 tsp (5 ml) EACH salt and
The 45th annual Banff Pork Seminar moving its venue from the Banff Centre to the Banff Springs Hotel and Conference Centre proved a huge success with just shy of 700 people coming to a central place to network, learn, and discuss.
Many topics up for discussion both public, as part of the meeting, and privately
Location, location, location. Banff Pork Seminar’s return to its original home has received rave reviews all around.
Last year, Chairman Bob Kemp announced to crowds at the 2015 seminar that he and fellow organizers had successfully negotiated a three-year deal with the Banff Springs Hotel after the expiry of the contract with the Banff Centre.
