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Sandra talks about McLintock’s Water Buffalo Yogurt: A #WeAreYQQ Local Food Profile

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Food entrepreneurs are changing the face of farming in the Comox Valley. It’s a commonplace: the Comox Valley is an agricultural hot spot on Vancouver Island. What’s often overlooked is that we’re home to a growing number of “young agrarians,” farmers with vision. One of these is Sandra McClintock.

Sandra studied agrology and came back to the family farm determined to create a career in dairy. Gary Ralston, the former agriculture consultant who played a role in many farm ventures before his untimely death in 2015, suggested Sandra try something unique: a water buffalo dairy. It was Gary’s idea. But, as so important with any innovation, it’s the person who executes, who makes the idea become a reality, that’s so important for our economies. In this case, it was Sarah. That’s why we call her a #WeAreYQQ star: she’s innovating, creating a new business and a new market, here in the Comox Valley (YQQ) region.

Although new to the Comox Valley, water buffalo dairies are part of an emerging food trend. On the epicurean side, Italian-style mozzarella and bocconcini are traditionally made with water buffalo milk. On the health side, water buffalo milk, while higher in fat, is much lower in cholesterol than cows’ milk.

When the dairy first starting producing, Natural Pastures in Courtenay was buying all the milk. With other dairies coming on stream on the Island, and with the McClintock herd having grown to over 50 head, Sandra has launched a new product: water buffalo yogurt.

Because the milk is naturally rich and white it produces an outstanding product: mild in flavour, and creamy in texture. Unlike the cheeses made from their buffalo’s milk, the yogurt is branded as McClintock’s Yogurt.

How important is the Comox Valley Farmers’ Market to McClintock’s Water Buffalo Dairy?

The Market is the number one startup incubator in the region. Sandra says it’s been extremely important to their business. This was especially the case when launching something out of the ordinary like water buffalo yogurt. “Being at the Market gave us an opportunity to let people try it and give us feedback.” And people responded extremely well. “We were expecting more resistance, but people at the Market are adventurous. They have lots of questions about the animals. It’s great to be able to talk to customers, to fill them in.”

Where to buy McClintock’s Water Buffalo Yogurt?

Besides the weekly Market, you’ll find McClintock’s Water Buffalo Yogurt at Edible Island in Courtenay, Courtenay Country Market, Natural Pastures, John’s in Comox, the Island Bison store in Black Creek, and Country Grocer outlets down-island. Transportation of local food products from the Comox Valley is an ongoing issue for all local producers, but Sandra says there is interest in several lower mainland markets.

For more information about McClintock’s Water Buffalo Yogurt see the McLintocks Farm website. Or visit the Comox Valley Farmers’ Market on Saturday’s!

Remembering that innovation happens where you are

Much of the talk about “Innovation” focuses on technology. But here in the Comox Valley, innovation is happening in many quarters that don’t see themselves in any way as “tech.” Sandra McLintock’s dairy is an example. But there are many more, and we’re featuring these stories here on our blog, and with the help of our media sponsors at Comox Valley Record, 98.9 The GOAT, and The Island Word – and wherever else we at LIFT Comox Valley can get a chance to tell the story of entrepreneurs making shift happen in our region.

The important thing to remember is that innovation happens – or can happen – where you are. One of our LIFT mentors, Jayesh Parmar, encourages Canadian entrepreneurs to “think BIGger!” Whatever you’re doing, how can you tweak it to have a bigger impact, reach a bigger market? Another mentor, Boris Mann, says that today, “every business is a tech business,” if only because we’re using marketing and sales technologies (from Facebook and Instagram to Square and Shopify and more) to make our businesses happen.

What can you do in 2017 to grow your business BIGger?

How can technology help make that happen?

If you’ve got a story, if you’ve got a business you want to grow – tell us about it. We can help make that happen. And we’re currently wanting to engage startups and entrepreneurs in the Qualicum – Comox Valley – Campbell River corridor to help grow our “startup region.” Be in touch! Check out our events (they’re fun, and they’re super useful).

hpm
@hanspetermeyer on Twitter and Instagram
December 29, 2016

Note: This post was originally produced in a different format for the Comox Valley Farmers’ Market. Please support local food entrepreneurs and food innovation in your community by supporting your local market.

 

 

From culinary tourism to comfort food: the new Toscano’s Mediterranean Grill

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It was so good, we went back for more…

Last winter the venerable Toscano’s Trattoria in Comox changed hands. When Chef Kevin Frisch (formerly of Atlas Cafe and Locals) took the helm in the kitchen he told me he was moving beyond “Italian-type” food. His vision: to create a warm, social culinary experienced rooted in the ethos of the slow food movement that animates the “Italian culinary approach.” That means: freshest, closest-to-home ingredients. It means honouring the locale, not a fixed idea of what an “Italian” menu should be.

Six months after our conversation, with lots of time to put his plan into play, Chef Kevin invited me to sample a tasting menu. I brought friends, and we spent the better part of four hours enjoying the 10 items he’d prepared for us.

Culinary tourism

Tasting dinners are special events, culinary tours. The kitchen pulls out the stops. Some highlights from our tour: Roasted local beets with Qualicum goat cheese. Chilean-inspired crudo featuring BC tuna. House made spaghetti with carbonara sauce featuring Tannadice bacon. More Tannadice pork. Then some Glen Alwin lamb. Lots of “local” cred. On the wine side, an Okanagan Gamay Noir.  

At the end, we faced – and finished – a platter of Island cheeses. Throughout our tour we were smacking our lips and telling each other how much we loved this, or that.

Comfort foods

The tasting menu was fun. But that’s not how I usually eat. I have my comfort foods. The spaghetti carbonara, for example, it touched all of our sweet spots. To the extent that after our Sunday afternoon walk Jenny I had only one thing on our mind: Toscano’s carbonara.

As luck would have it, it was Chef Kevin’s day off. If the kitchen could echo our earlier experience, I’d be impressed.

I was – but not just by the carbonara. All of our comfort food choices, including the roasted red pepper tapenade with house-made bread to start, through to the dessert, was impressive.  

Let’s start with the Caesar salad. Toscano’s set a new standard for me. Crisp, but dressed, with “edges” of the garlic, capers, anchovies, lemon all present and accounted for in a creamy base. It’s the Caesar salad I didn’t know I was missing.

Then – the carbonara! Yes, it’s a simple dish. I’ve made it many, many times. But never like this. We all raved about it during the tasting dinner. Jenny and I raved about it again. Rich, creamy. So bacon-y. “It’s the best carbonara that I’ve ever had – since three days ago!” Jenny said.

To finish, a compromise dessert. Because, Jenny told me, “You like chocolate more than than I do, and I like puddings more than I like chocolate.” So: chocolate mousse. And it was good. Dense. Rich. “Almost like pudding,” she said.

A new favourite

This meal was all about comfort food. It didn’t explore new culinary territory. It stayed closer to home. And, it confirmed what the tasting dinner suggested: that Toscano’s Mediterranean Grill is now on my short list of best places to eat good food, local food in our region. And that’s a lovely thing to discover.

hpm
@hanspetermeyer on Twitter

September 26, 2016

Disclaimer:
Toscano’s is a client of hanspetermeyer.ca. While our tasting dinner was paid for by the restaurant, the regular dinner was not.

Qualifier:
I only write publicly about food and venues I like. That’s been my policy since 2004 when I started writing for EAT Magazine, because that was the publisher’s policy: to elevate that which deserves attention. In my opinion, publishing critical reviews doesn’t help good restaurants get better, it often just flaunts the writer’s ability to complain and be witty.

When I have complaints about the food – or any other service or product – I like to speak directly to the server, the manager, or the owner. Every venue has bad days and moments. We can help build a better, more successful food sector (and local economy), by celebrating what’s working. That’s what the #WeAreYQQ brand is all about.

Local food entrepreneurs on the high seas: Vancity Seafoods

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In the Comox Valley, aka the “land of plenty,” food entrepreneurs are an important force in shaping the future of the economy. One of the most important “incubators” for local food businesses is the Comox Valley Farmers’ Market. That’s why we regularly feature food entrepreneurs from the Market who are making shift happen – like Vancity Seafoods.

Joel Nagge and Aaron Newson are the principals at Vancity Seafoods. At the Comox Valley Farmers’ Market, however, it’s Aaron’s mom, Kella-Lee Newson and Joel’s wife Tatiana Baron, who are selling their specialty product: fresh frozen spot prawns, caught at a secretive location off the Vancouver Island coastline.

While Joel and Aaron grew up around fishing, it was a new venture for Tatiana. “I was complaining about my office job in Vancouver,” Tatiana recalls. “Joel said, quit. Join us on the boat.” The decision to leave a desk job, and ultimately to leave Vancouver and settle in the Comox Valley, has been a life-changer for Tatiana.

A passion for sustainable seafood

“I love being out on the ocean,” she says. “But more than that, it’s being in a place that’s surrounded with life. Whales, dolphins. So much to see!” And yes, there are spot prawns.

Tatiana is passionate about the fishery. Not only is it providing a livelihood for her family, it’s also a sustainable fishery. There’s little or no by-catch (unwanted and unmarketable fish caught by mistake), and the fishery is highly regulated.

She also likes that there’s lots of room for growth in local markets. Tatiana says that until recently 90% of the spot prawn catch went overseas. That’s changing, and she sees Vancity Seafoods as having a role in building a local market for this international delicacy.

How important is the Comox Valley Farmers’ Market?

The Market is very important, for several reasons. One, it gives Tatiana and Kella-Lee first hand access to new customers. They want to educate people about this relatively new seafood option.

They also like respondIng to people’s questions. There are a lot of them. “People want to know how to prepare spot prawns, where we catch our prawns,” but most of the questions are about the business and about the sustainability of the fishery.

“If we’re going to grow our share of this fishery the Market is one of the best places we can do that.”

More opportunities for local food: the summer Sunday Cumberland Market  

Vancity Seafoods is one of the vendors that is participating in the new Sunday  market in Cumberland (11am-2pm) in 2016. Stop by and ask Kella-Lee or Tatiana about BC’s famous spot prawns. They have lots of information, as well as ideas about how to prepare these tasty ocean morsels.

FMI

For more information about Vancity Seafoods, please see:

  • Instagram: http://instagram.com/oceantotable

For more information about the Comox Valley Farmers’ Market, please see:

  • Website: http://cvfm.ca
  • Facebook: https://www.facebook.com/cvfarmersmarket
  • Instagram: instagram.com/cvfarmersmarket
  • Twitter: http://www.twitter.com/CVFarmersMarket

Grow your business with a #WeAreYQQ / LIFT Project subscription

Does your business need more exposure? Do you want to make your marketing easier?

If you’ve got a story about entrepreneurship or innovation in the Comox Valley we’ve got a business development and marketing service package to get you exposure in print media, on our blog, and via our social media channels on Facebook, Twitter, Instagram, YouTube, and more. Subscribe and you’ll get significant discounts as a #WeAreYQQ Champion or Ambassador – and you’ll be listed in our updates to our extensive mailing list.

It’s all part of our service packages to help grow business in the Comox Valley! Come on board ⛵

hpm
for Team #WeAreYQQ and the LIFT Project
@WeAreYQQ on Twitter

LIFT: Leading, Inspiring, and Fueling Talent in business, the arts, and more – in the Comox Valley! 

We’re building an entrepreneurial culture in the Comox Valley. Join us this summer and win! You’ll get perks that’ll grow your business. Sign up here

The Speedibin Composter: Innovative garden technology from the Comox Valley

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Joyce McMenamon didn’t invent the Speedibin Composter. But she did revive her father’s 1987 design, putting it through 22 prototypes. Now she’s shipping across North America.

What makes the Speedibin unique?

The Speedibin is more than a humble composter. Made entirely of metal, they’re vermin “resistant” and easy to use.

A few years ago City Farmer in Vancouver asked Joyce to “please start making Speedibins again.” Why? Composting had become very popular in the city. But rats and racoons were loving how easy it was to get into the plastic bins.

Built of sheet metal, Speedbins ship in a flat package and are easy to assemble. Good for humans. Bad for rats, mice, and racoons that find them tamper proof. McMenamon even gives workshops on how to make Speedibins bear resistant.

More good news for humans: the removable lid makes loading and mixing easy. When the microbes and worms have transformed all that waste into glorious black gold, the front panel removes for easy unloading.

It’s not just about keeping the vermin out

McMenamon is an avid gardener. She understands the imporance of rat-resistant composting. What she’s most excited about, however, is having developed an easy-to use, practical solution to an even more pressing problem: soil exhaustion. Mono-cropping and continuous-cropping inevitably lead to nutrient loss. Composting is the easiest way to organically rebuild soil. “If all the people who can would put their yard waste and kitchen scrap back into the soil,” she says, “the microbes and worms would quickly rebuild the soil.”

Where to buy

Because of their vermin-resistant qualities they’ve been picked up by some school gardens, including several in New York City. McMenamon sees the Speedibin’s future in North American sales. “We’re already shipping to Saskatchewan, Newfoundland, and now the United States,” she says. This rat-resistant solution to some of our landfill and “peak soil” issues is also attracting attention from New Zealand. If you’re from outside of the Comox Valley you can order your Speedibin Composter at speedibin.com.

If you’re in the Comox Valley region, Port Hardy, Parksville, or Calgary you can find Speedibin Composters are at several local locations.

Speedibin is now a #WeAreYQQ Champion

Speedibin was an early beneficiary of the #WeAreYQQ business development workshop series. “It’s been vey helpful,” McMenamon says. “Being a sole proprietor, living in Merville, working in a vacuum: it’s a challenge. The workshops have been very helpful because they not only give me valuable insights and information, they also give me a supportive, entrepreneur-minded group of people to work with. That’s huge.”

As a business owner and entrepreneur McMenamon sees considerable value in the #WeAreYQQ Project. In 2016 she was an early adopter, and signed on as an annual #WeAreYQQ Champion. Want to grow your business with our collaborative marketing and business and community economic development workshops? For more information about what business benefits a Champion membership brings, call Cathy Snyder at 250-703-3057 or sign up online at the “Join Us! tab.” Or just come out to one  of our events and see if working collaboratively with entrepreneurs is part of your business solution. Events are listed at the “events tab.”

FMI about Speedibin

Online at speedibin.com
On Twitter at twitter.com/speedibin
On Facebook at facebook.com/Speedibin

Grow your business with a #WeAreYQQ / LIFT Project subscription

Does your business need more exposure?

Do you want to make your marketing easier?

If you’ve got a story about entrepreneurship or innovation in the Comox Valley we’ve got a business development and marketing service package to get you exposure in print media, on our blog, and via our social media channels on Facebook, Twitter, Instagram, YouTube, and more. Subscribe and you’ll get significant discounts as a #WeAreYQQ Champion or Ambassador – and you’ll be listed in our updates to our extensive mailing list.

It’s all part of our service packages to help grow business in the Comox Valley! Come on board ⛵

hpm
for Team #WeAreYQQ and the LIFT Project in the Comox Valley
@WeAreYQQ on Twitter

LIFT: Leading, Inspiring, and Fueling Talent in business, the arts, and more – in the Comox Valley! 

We’re building an entrepreneurial culture in the Comox Valley. Join us this summer and win! You’ll get perks that’ll grow your business. Sign up here

Island Bison Farm: Food entrepreneurs at the Comox Valley Farmers’ Market

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Screenshot 2016-05-26 06.31.17

In the 1890s there were less than 1000 Woods and Plains bison left of the millions that had shaped the land and the culture of North America for millennia. Today a herd of 170 in Black Creek is giving farmer Marc Vance reason to pinch himself every morning.

“I grew up wanting to be a rancher,” he says. Several years ago his Vancouver-based closet organizer business took him on a detour down a country road in Black Creek. A year later he, his wife and four children, as well as his mother and father in law made the move. “My wife calls it my mid-life crisis. I needed a new challenge.”

Today Marc and his extended family own and operate one of the largest meat producers in the Comox Valley. As well as the bison, the Vance’s also have 70 water buffalo. They purchase the bull calves from two Island dairies, including McLintocks here in the Comox Valley. They’ve also recently added Highland and Black Angus cattle, as well as heritage pigs, and chickens.

The animals are principally raised for meat, but the farm produces additional products. Bison tallow is used to create hand creams and soaps. Bison, water buffalo, beef, and pork are used in sausages, dried meat sticks, and jerkies. The farm also sells bison hides and skulls. These are also donated to some First nations’ groups for drum making and ceremonial purposes.

What role does the Comox Valley Farmers’ Market play?

With the exception of hides and skulls, all of the farm’s products are available at the Comox Valley Farmers’ Market. And while the Market is not a large part of the Farm’s sales, it is very important to the Farm’s business model.

“The Market is the root of Island Bison Farm,” Marc says. “It’s thanks to the Market that so many people have tried our product. Retail stores are now approaching us, and we’ve started a wholesale business as well.”

The expansion into chickens, pork, and beef last year was facilitated by the Market. Most producers only have one table, but Island Bison needed two to show and sell their new products.

“Our goal is to help farmers grow their business,” says Market CEO Vickey Brown. “When Island Bison needed more room, we were happy to help make that happen. It’s a good thing for them, for Market shoppers – and for our local food economy.”

MarcVance_IslandBison

Challenges and charges

Like other farmers at the Market, last year’s drought was tough on Island Bison. Marc says the weather is the single largest challenge they face. “It’s the big unknown. Last summers’ drought was very tough on pastures and winter feed production.” The current dry spell suggests things won’t be any easier this year.

Nevertheless, Marc relishes every day on the ranch. It’s the realization of a childhood dream. And, he says, “It’s also a wonderful way for the family to be together.”

For more information

This is part of the series of Comox Valley Farmers’ Market producer profiles. Buying local food and supporting local farmers is one of the best and most direct ways to grow our Comox Valley economy.

Grow your business with a #WeAreYQQ / LIFT Project subscription

Does your business need more exposure?

Do you want to make your marketing easier?

If you’ve got a story about entrepreneurship or innovation in the Comox Valley we’ve got a business development and marketing service package to get you exposure in print media, on our blog, and via our social media channels on Facebook, Twitter, Instagram, YouTube, and more. Subscribe and you’ll get significant discounts as a #WeAreYQQ Champion or Ambassador – and you’ll be listed in our updates to our extensive mailing list.

It’s all part of our service packages to help grow business in the Comox Valley! Come on board ⛵

hpm
for Team #WeAreYQQ and the LIFT Project in the Comox Valley
@WeAreYQQ on Twitter

LIFT: Leading, Inspiring, and Fueling Talent in business, the arts, and more – in the Comox Valley! 

We’re building an entrepreneurial culture in the Comox Valley. Join us this summer and win! You’ll get perks that’ll grow your business. Sign up here

hpm
@hanspetermeyer on Twitter and Instagram

(cc) May 2015

Merville Organics at the Comox Valley Farmers’ Market: Part of the #WeAreYQQ local food economy

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IMG_6055

Robin Sturley is part of the new face of farming in our region. She started farming because she wanted to build her “hands-on skill set.” As a member of Merville Organics, she’s finding plenty of opportunities to build this skill set.

“I’ve always loved food and cooking. I’ve always appreciated “artisan food,” food crafted by people who care about what they’re growing, what they’re preparing. I wanted to experience this.”

Robin arrived in the Comox Valley in 2015. She says it was Merville Organics that brought her here. “I saw an opportunity, and I took it. I love to work with the other members of the cooperative. I had no idea how this opportunity would blossom!”

What is Merville Organics?

Merville Organics is a farmer-owned and run marketing cooperative that includes five Comox Valley farms. As Robin explains, “Farming is hard work. Working as a cooperative really makes our lives better.”

Working as a cooperative also allows the farmers to collaborate more effectively. “That’s important, because four of us are new farmers. We learn from each other, and we support each other.” Arzeena Hamir, another member of Merville Organics, also stresses that each farm has its soil strengths and personal passions. Some members are good at growing potatoes, while others are less interested, or have pest issues, like wireworm.

One of the persistent issues in our local food economy is that of scale. How can small producers generate enough produce to meet the demands of larger buyers – restaurants, grocery stores, institutions. Working as a cooperative helps.

“That was a big part of deciding to work together,” Robin says. On our own we couldn’t service larger clients, or reach larger markets. Working together allows us to achieve economies of scale and service larger and more distant markets.” For example, Merville Organics currently services restaurants in Tofino and Ucluelet, and they’re interested in working with restaurants and grocers in Victoria and Nanaimo.

Community Supported Agriculture (CSA)

Another important part of the Merville Organics business model is their CSA program. Customers buy a share at the beginning of the season, providing cash flow for farmers when they need it  in the Spring, when they’re purchasing seed, planting, and setting up. The Merville Organics Summer CSA provides customers with 15 weeks of vegetable boxes. They’ve seen 50% growth over 2015, with 90 shares already sold out and a growing wait list. In 2015 they also did a pilot Fall crop CSA. Robin explains that “CSA customers get first pick, the best of what’s on our farms. People really like it, and so do we. We’ll be looking for ways to expand this.”

How important is the Comox Valley Farmers’ Market?

Even with sales to the burgeoning restaurant scene on the West coast and a thriving CSA program Robin says the Market remains “a big portion of our yearly sales.” But the Market is more than sales. “It’s a very social place. We get to talk to our customers face to face, to meet new customers. They’re touching and feeling our fresh, organic produce. They’re excited. Overall, the Market is a rewarding experience for all of us.”

As well as growing a wide range of field and greenhouse crops, Merville Organics produces vegetable starts. This year they’re part of Jeremy Kirouac’s The Good Food Project, an innovative service that delivers starts to home gardeners on a  monthly basis. But there are more than enough starts to go around. “We’ll be bringing them to market in the early spring,” Robin says, “and on Mother’s Day we hold our annual Spring plant sale.”

Farmers and the #WeAreYQQ Project

Merville Organics was one of the businesses that went “on deck” with the #WeAreYQQ BizOnDeck workshop series last Fall. Their ask, for the entrepreneurs in the room to help them grow their business bigger. Robin says the experience was very positive. “We’re farmers. Farming is a business. We’re also ‘food entrepreneurs.’ It’s very valuable for us to meet and learn from other entrepreneurs.”

The #WeAreYQQ BizOnDeck model focuses on collaboration and sharing of expertise, to help grow our Comox Valley / YQQ economy. For the team at Merville Organics this is a good fit. “You can’t know everything. And working with Team #WeAreYQQ has been a totally positive experience,” Robin says. “It’s about collaboration. We’re a cooperative. Collaboration is what Merville Organics is all about.”

Farmers are an important part of the Comox Valley entrepreneur ecosystem. In the Fall of 2015 the #WeAreYQQ Project applied to Startup Canada to create a Startup Comox Valley chapter. The Comox Valley Farmers’ Market was one of the first regional economic development organizations to sign on as a member. The Comox Valley Farmers’ Market is in the business of incubating food entrepreneurs. Startup Comox Valley and the We Are Comox Valley Project will help create a stronger, more collaborative entrepreneurial ecosystem in our region.

FMI about Merville Organics

Website: mervilleorganics.ca
Email: mervilleorganics (at) gmail (dot) com
Instagram: @mervilleorganics
Twitter: @MervilleOrgCoop

 

This is part of a series of Comox Valley Farmers’ Market producer profiles sponsored in part by The Comox Valley Project (aka #WeAreYQQ). Buying local food and supporting local farmers is one of the best and most direct ways to grow our Comox Valley economy.

Supporting local food entrepreneurs is one of the best ways to make economic shift happen in our region. That’s what the The Comox Valley Project / #WeAreYQQ is all about: inspiring and supporting Comox Valley (YQQ) entrepreneurs to think and grow BIGger!

by hanspetermeyer
@hanspetermeyer on Twitter

 

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(cc) hanspetermeyer.com / Comox Valley Farmers’ Market / 2016

 

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