The Rural Voice, 2006-07, Page 3About this issue
Getting the message out
As urbanites get farther and farther from the nation's
farming roots and as traditional media seems less and less
interested in telling the farm and rural story, there's
mounting concern in how to inform consumers about the
realities of farming.
This month we have stories on two very different
ventures that will spread the word about food production in
new ways.
McCully Centre for Rural Learning is a new addition to
McCully's Hill Farm, just outside of St. Marys. The Centre
is the response by David and Darlene Pullen to the future
of the historic farm that has been in David's family since
1847. The Pullens have hosted school children and visitors
at their farm since deciding to start a farm market a decade
ago to sell their maple syrup and other farm products. Now
they are formalizing the education componentt by turning
their farm over to a not-for-profit corporation that will run
the learning centre, dedicated to teaching about
sustainability in farming. Our story explains the
transformation of this family farm.
Meanwhile at Chesley District High School, students
this fall will be caring for calves, pigs, sheep and chickens
in a newly renovated barn on the grounds, as part of the
animal science classes that are part of the curriculum at the
school. Already 27 students have signed up with hopes of
students coming in from other schools to take the program.
Speaking of learning, there have been some hard lessons
learned by members of the Mornington Heritage Cheese
and Dairy Co-operative over the six years since the
company was incorporated. It's still a struggle but the
company is now in its own plant and has established
markets, particularly for its fluid goats milk. We spoke to
Bob Reid, interim chair of the board.
Reid also reports the goat industry seems to be going
through another surge right now. So too, according to Steve
Jones of Cornerstone Genetics International, is the sheep
industry with new people coming into the industry and
others looking to expand. We explored the reason why.
The accepted wisdom in modem agriculture is that the
food offered to consumers today is better than ever, safe
and nutritious. But Jeffrey Carter speaks to nutritionists
who claim that there's been a price to be paid in the
increase in production, through a loss of valuable nutrients
in the food we eat.°
Update
Backing off
For farmers seeking to increase their share of the
consumer farm dollar by selling their products directly to
consumers (such as in our May article Re -inventing the
farm), the cold chill of bureaucratic regulation seemed to
be blowing in from Queen's Park this spring. Rumours
were that the Ministry of Health and Long -Term Care was
going to hold those selling directly to consumers at farmers
markets and elsewhere to the same standards as larger
processors and retailers under amendments to the Food
Premises regulation of the Health Protection and
Promotion Act.
But on June 15, Health Minister George Smitherman
announced farmers' markets will be exempted from the
regulation.
"We know Ontarians grow, sell and enjoy eating locally -
produced foods," he said. "We have heard the con -ceras
raised by people who operate farmers' markets and run
community events. The exemption we're creating allows
them the freedom to continue their proud tradition of pro-
viding a wide range of high quality goods to the public."
Regulations still ban the sale of ungraded eggs,
uninspected meats, and unpasteurized milk.°
m`Rural Voice
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