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Winter Grazing in a Rotational Grazing System

in 2023/Current Issue/Grow Organic/Livestock/Spring/Summer 2023/Tools & Techniques

By Stacey Santos

Spray Creek Ranch, located in Northern St’at’imc Territory near Lillooet, BC, has operated as a cattle ranch since the 1880s. Over the past decade, Tristan Banwell and his partner Aubyn have managed the land and transformed it from a traditional cow-calf operation to a diversified, regenerative organic farm with cattle, sheep, pigs, poultry, horses, and a trusty herd of guardian dogs.

One of their key practices is rotational grazing— frequently moving cattle through pastures to allow forage to recover and regrow. It’s a practice they started at the end of their first summer at the farm, and they immediately saw the value in being able to control the cattle’s impact on the land

In a recent episode of Organic BC’s Organic Innovation Series, Tristan took viewers on a journey through a year on grass for their cattle and shared winter-specific tips, techniques, and equipment.

Benefits of Rotational Grazing

Rotational grazing offers big returns when it comes to plant, animal, and soil health.

Plant health: When animals munch on plants without giving them a chance to grow and redevelop their leaf area, the plants are weakened and forced to recover from their root reserves instead of using their photosynthetic capability to grow. With rotational grazing, the goal is to move the animals before they take that second bite, and then backafter the plants have recovered.

Animal health: When animals are frequently moved from pasture to pasture, they have fewer chances to ingest and complete parasite life cycles. And there’s a nutritional benefit too: animals preferentially graze all of the highest quality forage first (a bite off the top of every plant) and if left in one location, over time they’ll eat poorer and poorer quality forage and their nutritional plane will decline. But if you move the animals frequently, they’ll escape this longer period of decline and will have improved health and more consistent weight gains thanks to a consistent supply of nutrient-rich regrowth.

bit.ly/organicbcpodcast50 Under a rotational grazing system, cattle distribute their manure evenly throughout the farm, resulting in increased soil fertility. And, plants that have more extended rest periods grow bigger and deeper roots, which increases organic matter in the soil.

When to Start Rotational Grazing

Spray Creek Ranch starts when there’s enough growth in the spring to turn the cows out and start grazing, and typically a little earlier than general recommendations. By setting back some of the forage growth, they’re able to stay ahead of the growth, which will be mature and seeding out before they know it.

They start in the area with the most residual left over from the previous year to balance out nutritional needs, giving cattle the opportunity to have a bite of new spring growth and a bite of dried out stockpile (a technique that also reduces the “green fire hose” effect caused by high-protein spring feeds!).

As the forage quickly grows in May and June, the cattle are still moved frequently but the paddock sizes become smaller to ensure the cattle are clipping off about two-thirds of growth in each paddock as they go.

July and August bring lots of nice green growth, but lots of mature grass as well. This is an opportunity to make a deposit into the soil. With frequent rotations in tight paddocks, everything that’s not eaten is trampled down to feed the soil. In mid-August, the cattle are brought to Spray Creek Ranch’s mountain grazing lands, where they’ll stay until October. With no cattle on the farm, the pastures are able to regrow as much as possible and ideally remain in a vegetative state as they go into fall dormancy. When the cows return from range, the winter stockpile grazing program starts, with cattle grazing primarily on dormant season grasses. If they run out of stockpiled forage or the snow gets too crusty and the cattle can no longer graze through it, they’ll be switched to hay.

Stockpile Grazing

There are a lot of reasons to do as much stockpile grazing as possible, but the biggest reason is cost savings. The highest expense in a typical cattle operation is winter feed costs. Every day that your cattle are grazing in a field that you didn’t have to use a machine to harvest or feed, you save quite a bit of money.

The goal with stockpiling is to go into winter with as much stockpiled vegetative forage—tall grass that hasn’t yet gone to seed—as possible. But it doesn’t just happen!

“You have to plan for it in advance, and planning for stockpile grazing starts during the growing season,” says Tristan.

During the high growth period in the summer, the fields are grazed or hayed to keep the plants in vegetative growth. That’s different from the typical goal of going into the winter with as much hay as possible, so at some point you need to stop grazing the field and let it regrow and stockpile.

A good time to start stockpiling is early to late August. If you start too early, the grass will grow large but then go to seed and the quality of the forage will diminish. The ideal is to go into winter with a tall, vegetative sward of grasses that haven’t gone to seed yet—tall enough that it will hold up in the snow and be visible to the cattle.

Equipment

Tristan uses the same electric fencing equipment in the wintertime as in the summertime: a quarter-mile geared reel (with a hook on the end to energize the polywire) and a battery powered hammer drill with a long masonry bit to put the posts into the frozen ground.

For more tips and crucial considerations on electric fencing for rotational grazing systems, be sure to listen to episode 50 of the Organic BC Podcast, in which Tristan interviews fencing expert Axle Boris of Fencefast: bit.ly/organicbcpodcast50

Bale Grazing

Once stockpile grazing needs to be stopped, either because forage ran out or conditions aren’t permitted anymore, you can shift to a technique called bale grazing.

Rather than rolling out bales of hay for the cows every couple of days, set out bales in a grid pattern across a whole field in one go—laying out one to two months of feed—and picking a field that will benefit from a fertility boost from the residual hay and cow manure.

“Since we don’t use fertilizers, being an organic farm, we like to put the fertility back on the field that it came from,” says Tristan.

Other perks of bale grazing are that you don’t have to go out in inclement weather (you can pick a nice day to set out bales), you don’t have to fire up your tractor when it’s minus 35, and you can easily go away for a period of time.
There are cost-saving benefits from the producer side as well—moving bales around is expensive!

Winter Watering Systems

Spray Creek Ranch is lucky to have gravity fed irrigation systems running off two mountain creeks behind the farm. They use this network all throughout the farm in the summertime.

In the winter, they have a few natural water sources, including a warm spring, but they’ve also installed a few automatic waterers, fed by a three-quarter inch water line deep in the ground to prevent freezing. To help keep the plumbing system toasty, Tristan keeps the water trickling with overflow running into a pit drain—a technique that works well with gravelly, sandy soil. At lower temperatures, he also uses a water heater and trace cable along the pipes.

Always a Work in Progress

There’s so much complexity in diverse farms like Spray Creek Ranch that use agroecological systems of farming.
“Sometimes I think about our farm, that’s been a work in progress since 1880,” says Tristan. “We’re never going to be at the end point. There’s always more we can learn. We’re always iterating, adapting, and observing the outcomes of our management choices. When you’re rotational grazing, every single day is a chance to observe the animal impact on your systems, and every year is a chance to set goals for how to improve it.”

Learn more by watching episode four of Organic BC’s Organic Innovation Series featuring Spray Creek Ranch: Winter Rotational Grazing Systems: youtu.be/QMlZvYteZfc

Watch more videos from Organic BC: youtube.com/thisisorganicbc

Rotational Grazing & Methane Reduction

Charlie Lasser runs Lasser Ranch, an organic ranch just outside of Chetwynd with 900 head of cattle on over 5,000 acres. He’s a pioneer and leader in the organic community and continues to innovate his practices, including feeding seaweed to his calves!

Calves burp out about 400 litres of methane each day. To combat these powerful emissions, Charlie feeds seaweed to his young stock, which reduces methane in their systems and helps the animals gain more weight. A win-win all around not just for producers, but also for the climate and the planet.

Learn more in episode five of Organic BC’s Organic Innovation Series: youtu.be/RZW28V05vcU

Stacey Santos is the Communications Manager for Organic BC. She lives, writes and gardens in the beautiful and traditional territories of the Lekwungen peoples, who are now known as the Esquimalt and Songhees Nations.

This project was supported by the BC Climate Agri-Solutions Fund. Funding for the BC Climate Agri-Solutions Fund was provided by Agriculture and Agri-Food Canada through the Agricultural Climate Solutions – On-Farm Climate Action Fund.

Featured image: Tristan Banwell with winter grazing cattle at Spray Creek Ranch in Lillooet. Credit: Spray Creek Ranch.

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Insuring BC’s Small-Scale Meat Sector

in 2023/Current Issue/Livestock/Marketing/Spring/Summer 2023

By Julia Smith

There is an insurance crisis in the small-scale farm industry in BC. Access to insurance was listed as one of the top challenges for producers in the Small-Scale Meat Producers (SSMPA) Industry Survey Report, published in 2022. The market to insure diversified farms is slim and almost completely non-existent for farm businesses that depend on on-farm slaughter to be profitable. Rates for insurable farms are so high as to render them uninsurable for all intents and purposes. Consequently, many producers are forced to decide between operating without insurance or not operating at all. Climate related events like the wildfires of 2017 and 2021, droughts, flooding, heat domes and atmospheric rivers have strained the insurance industry resulting in increasing premiums for producers with decreasing coverage.

As disaster recovery programs roll out across the province, many producers are finding that they are ineligible for recovery programs because their losses were technically insurable, however unaffordable.

Changes to meat processing regulations opened up new opportunities for farmers and ranchers to slaughter their animals on-farm in October, 2021. The Farmgate and Farmgate Plus licence program allows producers to slaughter up to 25 Animal Units (AU, 25,000lbs live weight) on their farm. The program includes training and oversight by the Ministry of Agriculture’s Meat Inspection Branch.

This initially seemed like a good start towards addressing the bottleneck producers were facing but as people obtained their licences, they quickly realized that they would not be able to insure on-farm slaughter. Many new Farmgate licence holders received notifications from their insurance providers terminating their coverage without alternative after obtaining a Farmgate slaughter license.

The Ministry of Agriculture and Food developed these new regulations after four years of consultations, with primary consideration being made for the health and safety of our food system. A 2009 Risk Assessment obtained by SSMPA by a Freedom of Information request clearly demonstrated the safety of the on-farm slaughter activities now regulated under the Farmgate and Farmgate Plus licenses. It is unreasonable that a legal, licensable, safe part of our food system should be so difficult to insure. Processing and selling meat without insurance is undesirable for both producers and consumers and for the industry as a whole.

For the past two years, SSMPA has endeavoured to work with the insurance industry to develop an insurance package that will include coverage for Farmgate licensees. SSMPA undertook a new survey in early 2023 in order to better quantify and understand the barriers producers are facing with regards to insurance, and what could be done to address these challenges. Through surveys and focus groups, SSMPA identified a gap in understanding between producers and insurance companies regarding the risks associated with running on-farm slaughter operations that urgently needed to be addressed.
BFL Canada Risk & Insurance Services Inc. was interested in exploring this disconnect and worked with the SSMPA and Peace Hills Insurance to bridge that gap. Together, we were able to come up with a solution for the sector including farms, ranches, Farmgate licensees, and other small abattoirs and cut and wrap shops.

“I’m thrilled to be able to offer this comprehensive package with discounted commercial liability rates for SSMPA members including tailored coverage options for farm assets and liability that are unique to small-scale meat producers,” said small-scale meat producer preferred broker Crystal Piggott.

Fresh Valley Farms, a certified organic, diversified livestock operation near Armstrong was having difficulties finding an insurer for their business, which includes an inspected poultry abattoir and cut and wrap shop. BFL was able to offer them the
comprehensive package they needed at an affordable rate.

“Crystal was efficient to work with, understood the agricultural sector, and communicated promptly and with clarity. She got us the insurance that we needed and wanted to help our business grow,” said Annelise Grube-Cavers of Fresh Valley Farms. Raquel Kokof of Hough Heritage Farm in Gibsons, BC had been told by her insurance provider that they could not find coverage for any on-farm slaughter operation. “I am elated at the news of SSMPA once again coming through with tangible support for BC’s small-scale meat producers. As a Farmgate plus licence holder, having comprehensive farm insurance for on-farm slaughter and butchering means I can continue to run my farm business, which provides nutrient dense meat to my community. By providing essential insurance options, SSMPA is enabling small scale meat producers to increase the production of ethical and sustainably produced meat throughout the province and thereby giving a real boost to our localized food security,” she said.

The Small-Scale Meat Producers Association is accepting new memberships and renewals for 2023/24 on their website at smallscalemeat.ca

Members will find the application forms for the new insurance package in their member portal and can expect to save, on average, $500 on their commercial insurance package with the SSMPA member discount.

Julia raises critically endangered Red Wattle hogs at Blue Sky Ranch in Nlaka’pamux Territory near Merritt, BC with her partner, Ludo. Over the past 12 years she has raised a wide range of livestock and now enjoys range riding for a number of local cattle ranchers. She is the Executive Director and Project Manager of the Small-Scale Meat Producers Association where she is most passionate about supporting other farmers to build resilient, fulfilling businesses.

The Small-Scale Meat Producers Association represents British Columbia farmers and ranchers who are raising meat outside of the conventional, industrial system. We are a registered non-profit society made up of primary producers, meat processing professionals, and supportive individuals and organizations. Our mission is to build greater stability and growth opportunities for small-scale meat producers in British Columbia.

Featured image: Friendly cow at Bridge Creek Ranch. Credit: Maylies Lang.

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All Dressed Up & Nowhere to Go

Ready for Growth, Small-Scale Meat Producers are Limited by Access to Processing By Julia Smith The Small-Scale Meat Producers Association

Biodynamic Farm Story: The Grass is Not Greener

in 2023/Grow Organic/Organic Standards/Preparation/Soil/Tools & Techniques/Winter 2023

By Anna Helmer

Misty rain on wet snow. This is the image I conjured for myself last summer every time it went to 40 degrees, which was many times. As a cooling vision, it is recommended. Mind you, now that I seem to encounter it every day, I find it a less enchanting experience. I am not actually complaining, though. Nothing like blue sunny skies to ruin a good day off inside.

Biodynamically, the higher latitude northern hemisphere winter is an important time for our soil as it is sealed off from the activity of the growing season. The plants are dead and decaying and no longer syphoning energy from the soil and the sun’s rays take a less direct path to earth. Cultivation plans are theoretical to the max. It’s a relaxing time for us as we really aren’t needed.

The winter soil is far from inert, however. Different types of energy (I am still in the process of sorting this out) are accumulating, perhaps balancing (the preparations 500 and 501 help with this), and certainly strengthening. We see ample evidence of this important activity, even if I’m unable to explain it completely.

Think of plants like garlic, nettles, and fall rye. The development of their robust, healthy roots takes place all winter: strong indication of life in the soil. In spring, the overwintered rye plant, supported by its roots, will enjoy some immediate riotous growth as soon as the snow melts. Anyone who has fought to knock down fall rye before crop planting can attest to its early-season vigour. And just look at that garlic greenery shooting up like a strong pillar, almost like a crystal.

Nettles, sometimes up even before the garlic, are imbued with fresh and strong wintery energy and here’s a bonus: we can get at it! The young plants are edible, and they make a powerful tonic for young seedlings. Gathering nettles for both eating and making compost tea has been on the spring to-do list for yonks—and by that, I mean for as long as there have been growers. Rudolph Steiner bemoaned the near-universal loss of folk wisdom in agriculture, but this gem seems to have survived, likely because it was so demonstratively helpful.

It is common practice on all sorts of operations to make a pass with the rotavator just before the snow falls—just enough to kill the forage and expose it slightly to soil. The result we see in the spring is a field almost ready for potato planting, so much of the cover crop has been incorporated. If that fall cultivation isn’t done, we must expect to have a very busy spring on the tractor making several passes with rotavator, spader, disc and harrow to prepare a seed bed that will likely be of lesser quality. The winter soil is more powerful than all that equipment.

So, while all those forces are wanging around down there, and we are welcoming excuses to stay inside, our farm application for proper Biodynamic certification is being initiated. We have been in and out of certification over the years. I hate to say it, but we are biodynamically-certified fickle. Very touchy. Historically, if we get our knickers in a knot, we are out. O.U.T. Out.

The last time we threw in the towel on certification was several years ago, when tractor use came up as an issue. The main theme of Biodynamics is that the farm is striving to become a complete entity, capable of providing for all its needs from within the property. Tractors, and their accoutrements, are obviously off-farm inputs, and there are schools of Biodynamic thought and practice that reject their use. We are not one of them. I don’t want to farm without at least two.

By way of comparison, organic certification is a more straightforward defense of our farming practices. Get the field numbers and acreages sorted out and keep a printed copy of the CGSB standards and permitted substances at the ready, alongside a binder containing the complaint log and compost records. Do a reasonable job of talking about cover cropping, be diligent in seed sourcing, keep the invoices organized, and that’s it. Mostly.

Biodynamic certification is a different story. I feel like I am back at university walking into an exam for a class I skipped too much. I can tell I am going to have to stammer my way through some very uncomfortable question and answer sessions. I feel challenged, intellectually.

The main opposition to our successful application will likely be our lack of livestock. Biodynamics come out strong on livestock, particularly cattle, as domesticated ruminants are exquisitely unique in their ability to consume the plants that have been enlivened by Biodynamic practice. They deliver the subsequently energized manure necessary to not only grow more plants but improve their quality and quantity. It is in this way that Biodynamic farms eschew the use of any sort of purchased soil amendment or plant fertilizer. The yields are robust and increasing because the non-physical forces emanating from the universe are contained in the soil, then focused on the growth of the crops. Cattle cause the cycle to perpetuate.

Which is fine if you want to keep cattle. We do not. Instead, we are using extensive cover cropping and turning the cull potatoes into useful compost for the non-potato crops. It is this conversation that makes me tremble the most. Am I going to be able to convince a Biodynamic inspector that potatoes too, are vessels for the energy of the universe which can be returned to and multiplied in the soil?

I foresee a long period of transition.

Anna Helmer farms with her family and friends in the Pemberton Valley. helmersorganic.com

Featured image: Garlic roots develop in cold winter soil. Credit: Fir0002/Flagstaffotos.

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All Dressed Up & Nowhere to Go

in 2022/Livestock/Spring 2022/Standards Updates

Ready for Growth, Small-Scale Meat Producers are Limited by Access to Processing

By Julia Smith

The Small-Scale Meat Producers Association recently completed a province-wide survey of the small-scale meat producing sector in which we heard from 708 operations representing 2,110 producers across all 27 regional districts of the province. Eighteen respondents reported being certified organic, and 15 of these were located in the Okanagan.

The survey identified that small-scale meat producers in BC tend to have very diverse operations, and are practicing a range of land management techniques. Of the respondents, 97% reported using at least one of the following practices to steward their land:

  • multiple species grazing (43%)
  • intensive grazing (38%)
  • regenerative agriculture (38%)
  • no-till farming (36%)
  • diversified forage (36%)

It will be interesting to see if these types of land management techniques become even more popular given the rising costs and supply chain issues associated with more conventional methods and inputs.

Not surprisingly, the biggest obstacle preventing the growth of the small-scale meat industry in BC was access to slaughter and butchery services. While this has proven to all but stop the industry as a whole in its tracks, it hits certified organic producers even harder, as there are very few, if any, certified organic abattoirs or butcher shops offering custom services to small-scale producers.

Chickens at UBC Farm. Credit: Hannah Lewis.

There is a little wiggle room: it is possible for a processor whose facility is not certified organic to complete an “Organic Compliance Declaration” in which they agree to uphold the certification requirements for a producer. However, it is unlikely that most processors would be willing to accommodate this. Processors are completely booked up months (often over a year) in advance without having to jump through any additional hoops.

At a time when it is extremely difficult for anyone to book slaughter and butcher dates for their livestock, organic producers are faced with the added burden of needing their processing facilities to comply with their organic certification standards. Survey respondents reported that they often can’t even reach their abattoir on the phone. It seems unlikely that a business that doesn’t even have time to answer their phone would be willing to entertain the extra steps and paperwork required to serve the certified organic market.

Even if the butcher is willing to take these steps, they are only allowed to cut into basic raw cuts if the product is to remain certified organic. Products of further processing, such as sausage making or smoking, are not able to remain certified organic unless the facility itself is also certified organic. Furthermore, not even the raw cuts can be labeled as certified organic by the butcher unless their facility is also certified organic. The producer themselves must take that meat home, unpack it and label everything to remain in compliance.

Happy pigs. Credit: Small Scale Meat Producers Association

It seems unfair that a producer who complies with the necessary production and animal welfare standards to achieve organic certification should not be able to market that product as certified organic due to insurmountable obstacles in the final step of the process. It may take three years to finish a certified organic steer and a matter of hours to process it.

The new Farmgate Plus slaughter license has the potential to offer some hope. 41% of survey respondents indicated that they are interested in pursuing a license which would allow them to slaughter up to 25 animal units (AU – 1,000 pounds of live weight = 1 AU) per year on their farm or ranch. This license is for slaughter only, and the carcass needs to be butchered at a licensed cut and wrap facility. Unfortunately, 25 AU isn’t likely to be enough volume for one operation to justify the expense of setting up a certified organic cut and wrap facility, but perhaps if there were enough organic livestock producers in a community, they could come together to solve this piece of the puzzle.

Profitability was another challenge identified by the survey and one where organic producers will certainly be feeling the pinch with rising costs and limited availability of everything from feed, to fuel, to fertilizer.

Overall, producers reported that they would like to grow their businesses and that market demand far exceeds their current production capacity given processing challenges. There is tremendous potential for this industry to make a significant contribution to food security and the economy. Given the undeniable need to move toward more environmentally sustainable production methods, the need for growth in the organic sector has never been greater.

To find the survey report, learn more about SSMPA and join as a Producer Member for $35 or as a Supporter Member for free, visit smallscalemeat.ca

Julia is a founding member and currently serving as Vice-President of the Small-Scale Meat Producers Association. She farms and ranches in the Nicola Valley where she raises critically endangered Red Wattle hogs and beef cattle.

Feature image: Turkeys on pasture. Credit: SSMPA.

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A Summer of Drought, Heat Waves, and Fire

in 2021/Climate Change/Fall 2021/Grow Organic/Land Stewardship/Organic Community/Organic Stories

It is definitely a topsy-turvy world right now—so much is out of balance as we can see in the wildfires around us, as well as flooding and more fires around the world. We’re feeling for Mother Earth and recognize the shifts that humans (particularly the extractivist, endless-growth mindsets) need to make to start to repair what we have messed with (which is a LOT). We are grateful that things aren’t so out of balance that we can still grow good food for family and farm friends, building relationships, and where we can do better, be better.”
~ Michelle Tsutsumi, Golden Ears Farm, Chase BC

Throughout the province, temperatures reached record highs in late June, with seasonal temperatures fluctuating in the high 30’s for long periods of time in the Interior. Smoke from hundreds of fires choked out the sun and left the earth and plants parched for water and sun scorched. What follows is a collection of stories from organic farmers in their own words and as told to Marjorie Harris. Gratitude to the farmers who shared their harrowing experiences and stories of community coming together.

Farming under red skies in the thick of the fires. Credit: Fresh Valley Farms.

The biggest impact of the fires has been on our own mental and physical (respiratory) health. It wouldn’t even be that bad if it wasn’t on top of this ongoing drought, but as it is, the uncertainty of the situation is a lot to deal with.”
Annelise Grube-Cavers, Fresh Valley Farms, Armstrong

Coping with Heat Waves & Drought

By Marjorie Harris

The cherry crop experienced losses of 30% due to extreme temperatures up to 51 degrees for one or two days, followed by extended days of extreme temperatures. The cherry harvest was just beginning and the cherries were burned up, basically dehydrated and shriveled on the trees. One full block had to be abandoned. Many cherry farmers in the area lost entire blocks of trees to heat and water demands causing orchard abandonments.
~ Jarnail Gill, Blossom River Organics, Keremeos

At the end of June, the Oliver area was hit with two days of 47 degree temperatures, which then stayed over 40 degrees for many days. If the plants were not given enormous amounts of water they would have dried out. Hans used 40% to 50% more water this year than ever in his 40 years on the vineyard. Because of the high heat the evapotranspiration rate is very high and the water is needed by the plant to cool itself. If there is not sufficient water for the plant to do this the stomata on the leaf will close and the plant will completely shut down growth. The plant can burn up if it can’t cool, or take three to four weeks to start again. Also, some winter hardiness could be lost if the plants come back too late in the season. Therefore, the only choice available to save the plants and the vineyard was to water. Pumping from the well does have limited resources and thankfully not as much water is needed now. High temperatures combined with the large amount of water the vines did go into leaf growth. The bunches are very uneven in size and most are smaller berries that will not size up. Harvest season looks like it may be two weeks ahead.
~ Hans Buchler, Park Hill Vineyards, Oliver

In late June, temperatures soared over 40 degrees for five days peaking at 45 degrees. The Sunrise is our first summer apple and the first to be assessed for the damaging effects of the very intense heat that we had so early in the season. While the sun burning to the most exposed fruit is very deep and unsightly, it doesn’t appear to have affected a large percentage of the Sunrise crop. There may also have been some premature ripening in some of the Sunrise but on the whole pressures seem to be holding steady. Harvest dates are about the same as last year. Sunrise apples like most summer apples have relatively short storage life and don’t seem to be affected by internal quality issues as may be the case for some of the later apple varieties which rely on their storability.
~ Sally and Wilfrid Mennell, Sally Mennell’s Orchard, Cawston

Sunrise apples damaged by extreme heat in Cawston. Ranch. Credit: Sally Mennell’s Orchard.

David is a third-generation apple farmer in the BX area of Vernon, where temperatures reached over 44 degrees. The cider apple orchard is on a metered municipal treated water system. The trees needed more water than ever before, but a balance had to be made between keeping the trees alive and the economics of paying more for metered water than the business can afford. David admits to running on gut instinct to keep the orchard going all around. Far less scab sprays were applied. The apples are smaller across the whole orchard.

David explained that once temperature goes above 30 degrees, the trees shut down growth and the apples stay small. David shows me how on the hottest days the sun scorched the south facing fruit, baked to apple sauce on the trees, and now the hardened skins have split. The Gala and the Ambrosia hold the sun-damaged fruit and these have to be hand removed. As a third-generation farm, some blocks still have very low-density plantings; the large leafy canopies on these trees helped to protect the fruit. Overall, David says it looked like the orchard was starting to recover from the first heat wave and now with the second heat wave upon the orchard the growth is definitely slowing, “but who knows how the season will turn out,” David says, grinning a big smile.
~ David Dobernigg, The BX Press, Vernon

Saving the Farm

By Marjorie Harris with story from Rob Vanderlip: Zaparango Organic Farm, Westwold

The farm was blanketed with thick smoke for weeks before the fire arrived. The last planting of potatoes was struggling and lanky with the sun for photosynthesis. After the fires, the potatoes grew like crazy with steady fire prevention irrigation, hot weather and lots of carbon dioxide, green growth for weeds and crops vigorously filling out the plants.

On Aug 5th Robert Vanderlip, his son Chelan and everyone else in Westwold were ordered to evacuate from the approaching out-of-control fire that had just left Monte Lake as scorched earth. Rob, 69 years old, and Chelan, 32, opted to stay and try to save the family farm by fighting the fires.

An eerie orange sky at Fresh Valley Farm. Credit: Fresh Valley Farm.

In Rob’s own words he said “On Thursday, August 5th at 5pm the fire came over the forested mountain from Monte Lake like a locomotive engine barreling down his dried out native grass hayfield, then stopping at the green alfalfa and corn fields, to split east and west back into the forest and down the railway tracks heading into the town of Westwold. The flock of 70 sheep, free ranging ducks and chickens crowded into the green pastures.”

Rob and Chelan sprung into action pulling the 200 gal Turbo-mist sprayer tank with the Massey 35 diesel tractor to hose-down the understory along the railway tracks and put out fires in the circuit around the farm. One hour into the firefight electric power was lost to pump water from the wells to fill the sprayer tank. Fortunately, one of the wells was located high enough upslope to gravity feed fill the sprayer tank and keep the livestock troughs constantly full with water. Fire crews from Alexis Creek arrived in two hours and the Kelowna fire department also responded by 10pm but there was no power to fill the fire crew tanks. Rob and Chelan had set up sprinklers, and by 4am they had succeeded in preventing fire from entering Westwold.

The Zaparango family farm lost a hydro pole, two tool sheds and thousands of dollars in tools on day one of the fire. The fire battle on the homefront lasted another seven or eight days. Rob and Chelan volunteered and then were hired on by BC Wildfire service as guides for the roads and terrain of the fire suppression area.

Rob highly recommends that everyone keep gas generators with fuel on hand for emergency power. His 120-volt generator kept five freezers, three fridges and the fuel pump going throughout. A 240-volt generator was brought in on August 7th to power pumps for the two domestic wells to fill fire fighting water tanks.

Fire Evacuation

By Tristan Banwell, Spray Creek Ranch, Lillooet

As I steered my tractor through the corners on my biggest hayfield, the thermometer was showing temperatures in the high 40s and humidity below 10%. I watched an enormous pyrocumulus cloud form to the north as the McKay Creek Fire took hold. The following afternoon, smoke rapidly plumed to the south as our sister town of Lytton was devastated. The days that followed feel like weeks in my memory. The whole team shifted to fire preparations—ensuring livestock were in safer locations, setting out water lines to protect structures, and clearing away flammable items. The farm crew displaced from Solstedt Organics in Lytton showed up the next night. (The Standard requires that organic farm evacuees relocate to another organic farm… Just kidding.) After just 36 hours came the 3am evacuation order—text alerts and officers knocking at the door. By 9am, 11 farm residents and several recently arrived evacuees were dispersing with beloved possessions to other safe locations, and I was left to plan, prepare and take care of the livestock.

Protecting the family home with irrigation. Credit: Spray Creek Ranch.

Thankfully for us, the evacuation order was premature (better than late!) and the crew and family returned days later. I learned a lot from the experience. We went into this somewhat prepared—the buildings are fire-resistant, fuels in the forest are managed, most tools we need are around here…somewhere… But, all those wildfire plans are in my own head, depending on me to direct implementation. The farmstead looks different under threat of fire than it did the day prior, and we realized a lot more can be accomplished in advance. The tools need to be staged, the preparations need to be completed before the emergency, and the plans need to be on paper. We need backup power in case the grid goes down.

I learned that there is a network of support out there, but when you need those extra hands, it could be too late or unsafe. I also learned that although friends and family were concerned that I would be in danger from the fire itself, the risks I faced were familiar. Working alone. Operating machinery. Making decisions and taking action while affected by fatigue and stress. It is crucial to take time to rest and recover, even when it feels that every moment counts.

In so many ways, we have been fortunate thus far through the difficult summer of 2021. Our creek-fed irrigation water is holding up. The wildfires throughout the Interior have not yet raged through our farmstead, pastures and range. The systems we have in place to protect our livestock from the intense heat have worked. Some of this is luck, some is good planning and preparation. Even as we build diversity and resilience into our agroecological systems and businesses, we always rely on a little bit of grace from Mother Nature. This season has been a good reminder that we must also prepare for moments when there may be none.”

Smoke billows over a nearby mountain range at Solstedt Organics. Credit: Solstedt Organics.

Running on Fumes: Solstedt Organics

By Ashala Daniel, Solstedt Organics, Lytton BC

On June 30th, a CN train sparked just outside the town of Lytton, the closest town to my farm. Within half an hour, the town had burned to the ground. My land partner’s son had a place in town and raced to see if he could save anything but couldn’t even make it into town as there were propane tanks exploding and the whole town was on fire. That night, I sat in my pond and cried. For the town and for fear of that fire jumping the river and coming towards us.

We were evacuated from the west side on Thursday and I travelled to the city to deliver to restaurants and sell at the Trout Lake Farmers’ Market. It was surreal being in the city, crying a lot, putting out a donation jar for Lytton, while back at the farm, the fire had indeed jumped the Fraser river and was burning just five miles south of the farm.

My husband travelled back to the farm on Sunday with me as locals had been fighting the fire for three nights and needed relief. BC Forestry had only just started to show up. A friend joined us and they joined the local crew fighting the fire at night while Forestry fought it during the day. I made food, irrigated my and my neighbour’s farm and harvested. Again, it felt so pointless, but it was all I could do. A crew from New Brunswick showed up and were stationed at our fire for 14 days, evacuation orders were lifted and people started to return to the farm.

Since then, it has been a struggle with the Thompson-Nicola Regional District to travel roads to the highway, making our journey seven hours instead of four. The fire continues to burn and now First Nation communities south of us have been evacuated. The Fraser Canyon is closed as I write this as the fire was getting very close to the highway and now, with torrential rain last night, a mudslide has made the highway unpassable. I may be forced to travel up to Lillooet and down the Sea-to-Sky highway when I go to the city this week. The Duffey Lake road is horrible and scary with a big cube van and most trips involve groups of people in their fast cars cutting me off in dangerous spots all the way.

I was talking to my neighbours this morning and we all agreed that we are running on fumes. Which isn’t uncommon for farmers in the summer, but the added element of threat of fire for six weeks has really shattered all of us. It’s hard being in the city and hearing people say “Oh, you’re famous,” when they know my farm is in Lytton. I know people don’t know what to say around tragedy. But it’s very hard to keep a smile on my face and make that person feel welcome in my booth at the farmer’s market. I’m angry, I’m sad, I’m exhausted, I’m on edge, and I’m also so deeply grateful to still have my farm, my livelihood, and my home.

Featured image: Golden Ears Farm, Chase BC

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Grazing the Way for Small Scale Meat

in 2021/Fall 2021/Grow Organic/Livestock/Marketing/Organic Community

By Ava Reeve

Drive down any rural road in this province and you’re sure to pass cattle on the range, a flock of sheep, or mobile pens for pastured poultry. Small-scale livestock production has a long tradition in BC, and has been reinvigorated in recent years with practices such as rotational grazing and regenerative agriculture that allow for significant meat production without industrial practices. Demand also seems to be growing for local and sustainable meats.

But are there really enough of these small producers to play a serious role in BC’s economy today? And how much potential does this industry have for the future?

Associations representing commercial livestock producers collect data on their own members – those producing over 300 hogs with BC Pork, for example. Commodity producers also enjoy the benefits of their association’s advocacy, and commerce support from marketing boards.

Meanwhile, producers selling directly to consumers, raising multiple livestock species, or simply operating at a smaller scale have lacked a collective voice in provincial conversations about agricultural policies. And little is known about the current scale and potential capacity of these producers.

Credit: Small Scale Meat Producers Association.

The Small-Scale Meat Producers Association (SSMPA) aims to address both of these issues. In spite of a diversity of livestock types and sizes of operations, the organization says that its members are united by operating without the supports of the existing commodity associations or marketing boards.

SSMPA was established by a group of farmers and ranchers in 2017, and its membership now includes representation from all livestock sectors. “The Small-Scale Meat Producers Association represents British Columbia farmers and ranchers who are raising meat outside of the conventional, industrial system,” reads the SSMPA website home page.

This might include a pork producer raising 200 hogs per year, and all poultry producers who sell direct to consumer. It can also include cow-calf operations that process a few cull cows for sale to friends and neighbours, even if they otherwise primarily sell at auction.

It has also succeeded in becoming recognized in consultations and conversations with the BC Ministry of Agriculture, Food and Fisheries, such as in the development of changes to on-farm slaughter licensing that the province recently announced.

Julia Smith of Blue Sky Ranch near Merritt is the President of SSMPA. “We’re happy with the regulatory changes,” she says of the announcement. But, she notes, “There’s more work to be done to build a thriving small-scale meat industry.”

Including Smith, SSMPA’s founding members were selling their meat products directly to members of their communities, rather than through a marketing board or distributor, and feeding communities in the process. And their experience was that their industry was growing.

Suckling piglets. Credit: Small Scale Meat Producers Association.

Smith raises a rare heritage breed of hog as well as a small herd of cattle on pasture. Selling directly has helped her see better margins than many commercial producers, where processors and retailers realize the lion’s share of the profit.

The demand for her product has been enough to enable Smith to grow her operation, from raising just two pigs in her first year, to running a farrow-to-finish operation with fourteen sows and two boars just four years later. She has supplied meat and other farm products to hundreds of British Columbians and currently has a waitlist for both meat and breeding stock.

Smith says this experience is repeated across the province. “We know that a small-scale operation can contribute to food security and the local economy. What we don’t know is the cumulative potential of producers like this spread all over the province – or their specific barriers to reaching that potential.”

She says information like this hasn’t been available because the right questions weren’t being asked. This summer, SSMPA launched a comprehensive survey of meat producers. She says the resulting information will help the organization define its policies and priorities to support these producers moving forward.

The province seems to agree that the industry has promise; many of the new changes to the slaughter regulations had been advocated for by SSMPA for years. Smith believes the number of producers that could be affected by policies like this is in the thousands. And they should all be giving their two cents to SSMPA.

“Everyone who processes at a provincially-inspected abattoir or on-farm should be participating in this survey,” she says. “Tell us: What is your path to growth? What obstacles do you need to overcome in order to reach your goals?”

At Blue Sky Ranch, Smith’s own goal was to produce just under 300 hogs per year. But the operation met with processing roadblocks at 125 hogs.

“We’re not the only operation that isn’t reaching its full capacity,” says Smith. “SSMPA is using the survey to document this. We want to know what would happen if we could create the conditions for successful operations across the province. For example, how many abattoirs would need to be built before producers could book the slaughter dates they need, with enough reliability to scale their businesses?”

“We’re connecting the dots, but without data to prove our case we won’t get the resources and support to let our industry thrive.”

Smith emphasizes that this survey is an independent project. “SSMPA is a producer-led organization and our mandate is to look out for producers,” she says. “We’ve gone to great lengths to protect the anonymity of survey participants and we will not be sharing survey responses or any other raw data with government, or anyone else.”

For an added incentive SSMPA connected with BC-based fencing company FenceFast, which has offered a $25 discount to every current producer who participates. Smith says FenceFast recognized the potential. “Really, this is just an example of the ripples of impact that can come from growing a locally-based industry like this.”

She adds, “We might be surprised at the opportunities being squandered because of challenges that are within our capacity to address. Even producers might be taken aback. We hope that there will be findings in our report that invigorate and inspire producers with a vision of what could be possible. We have so many people who want to enter this industry. Imagine the impact if these producers will have a fair chance at success.”

The survey is open until September 10, 2021 and can be accessed at smallscalemeat.ca/survey or it can be completed over the phone by appointment at 250-999-0296. SSMPA can also be reached at info@smallscalemeat.ca.

SSMPA is conducting regional focus groups in mid-September to dig deeper into potential solutions to the problems identified through the survey. By early 2022 they will be releasing a report on their findings, and announce how they will ensure that their own programming is geared to meet the needs of its membership.

Producers – and all supporters of local and sustainable meat production – are invited to join SSMPA by signing up for a membership.

Ava Reeve is the Executive Director of the Small-Scale Meat Producers Association, where she gets to pursue her passion for the sustainable practices that result in a high quality of life for both livestock and people.

Featured image: Spray Creek Ranch Cattle. Credit: Small Scale Meat Producers Association.

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Footnotes from the Field: Waste Not, Want Not

in 2020/Fall 2020/Footnotes from the Field/Livestock/Preparation/Soil

Empowering the Human Micronutrient Supply Chain from the Soil Up

Marjorie Harris

I have long accepted that the saying “Healthy Soil, Healthy Plants, Healthy people” fully explained the human nutrient supply chain. Turns out, this is not entirely accurate. In fact, the mineral requirements for healthy plants, animals, and people are quite different.

During organic farm inspection tours, I met a BC farm family diagnosed with selenium deficiency syndromes. The local health unit had identified the conditions. One person suffered from a significant fused spinal curvature from a skeletal muscle disease caused by selenium deficiency.

The farm’s soil tests confirmed that the garden soils were indeed deficient in selenium. The farmer was aware that his newborn livestock required selenium shots to prevent white muscle disease and that his livestock were fed selenium-fortified commercial organic livestock feed.

That BC farmer’s “Aha!” moment came when he made the connection between his garden soils’ lack of selenium and his family’s health problems. My curiosity was piqued. What was going on here—what is selenium and where do we find it?

Selenium is recognized as an essential trace mineral for healthy livestock and it is standard best practice to give selenium shots shortly after birth. In the year 2000, the Canadian government, along with the rest of North America, mandated the addition of selenium minerals to commercial livestock feeds (poultry, swine, beef/dairy, goat, and sheep) as a way to increase animal health and fortify the human food supply in dairy, meat, and eggs. Canadian wildlife surveys have determined that wild creatures also suffer from selenium deficiency diseases. Chronic and subclinical selenium deficiency could be a contributing factor to recent wildlife population declines, as other causes have not been identified.

I was surprised to learn from the government of Alberta’s Agri-Fax sheet that plants do not use selenium and do not show deficiency symptoms from its lack in the soil. At the same time, there are a few plants, such as locoweeds, that can hyperaccumulate selenium to levels that are toxic to livestock when selenium concentrations are high in the soil.

It was only relatively recently that we realized selenium was essential for human health. In 1979, Chinese scientists made the discovery while investigating the deaths of thousands of young women and children in the Keshan County of North Eastern China. The condition associated with these deaths was named Keshan disease, after the county where it was first recognized. The Chinese scientists discovered that selenium supplementation could correct the disorder. Since then, much has been learned about how selenium acts as a mineral in the human body in conjunction with other trace minerals such as chromium and iodine, which are also not used by plants.

Selenium deficiency is regarded as a major worldwide health problem with estimates of between 500 million to 1 billion people living with selenium deficiency diseases. Even larger numbers of people are consuming less then what is needed for optimal protection against cancer, cardiovascular diseases, and infectious diseases.

Researchers have found that selenium is widely distributed throughout the body’s tissues and of high importance for many regulatory and metabolic functions. Selenium is very much like a “Goldilocks” micronutrient: you need just the right amount. Too much or too little can lead to serious health consequences. The Recommended Daily Amount (RDA) in Canada for adults and children 14 and up is 55 micrograms per day. Our dietary selenium is taken up in the gut and becomes incorporated into more than 30 selenoproteins and selenoenzymes that play critical roles in human biological processes. Selenium is considered a cornerstone of the body’s antioxidant defense system as an integral component required for glutathione peroxidase (GPx) activity. The GPx enzyme family plays a major role in protection against oxidative stress.

In addition, selenoproteins regulate many physiological processes, including the immune system response, brain neurotransmitter functioning, male and female reproductive fertility, thyroid hormone functioning, DNA synthesis, cardiovascular health, mental health, and heavy metal chelation. Selenoproteins have a protective effect against some forms of cancer, possess chemo-preventive properties, and regulate the inflammatory mediators in asthma.

Many chronic diseases have been linked to selenium deficiency. A short list includes: diabetes, Alzheimer’s, lupus, autoimmune disease, arthritis, schizophrenia, cardiovascular disease, degenerative muscle diseases, neurological diseases, and rheumatoid arthritis. The selenium GPX-1 immune defense system has demonstrated antiviral capability. GPx-1 is found in most body cells, including red blood cells.

Some lipid-enveloped viruses pirate host selenium resources as a strategy to outmaneuver the host immune selenium-activated GPX-1 antioxidant system. If a host is selenium-deficient the virus can overwhelm the host GPX-1 immune response. In selenium-competent individuals the GPX-1 initiates an immune response cascade which inhibits viral replication and clears the virus from host. Selenium’s antiviral defense ability has been documented for Ebola, coronavirus, SARS-2003, influenza viruses (swine and bird flus), HIV, herpes viruses, cytomegalovirus (CMV), Epstein-Barr virus (EBV), hepatitis B and C, Newcastle disease virus, rubella (German measles), varicella (chicken pox), smallpox, swine fever, and West Nile virus. There are a number of studies showing that selenium deficiency negatively impacts the course of HIV, and that selenium supplementation may delay the onset of full-blown AIDS.

While the research is still unfolding and it is too early to make determinative conclusions about COVID-19 and potential treatments, preliminary research indicates several interesting lines of inquiry. COVD-19 researchers in China published new data on April 28, 2020 making an association the COVID-19 “cure rates and death rates” and the soil selenium status of the region. Higher deaths rates were observed in populations living inside soil selenium-poor regions such as Hubei Province. Regional population selenium status was measured through hair samples. Samples were collected and compared from 17 different Chinese cities: “Results show an association between the reported cure rates for COVID-19 and selenium status. These data are consistent with the evidence of the antiviral effects of selenium from previous studies.”

By now, you’ve probably figured out that we can’t live without selenium. The evidence is clear: human and animal health is dependent on selenium, and yet it is the rarest micronutrient element in the Earth’s crust. Selenium is classed as a non-renewable resource because there are no ore deposits from which Selenium can be mined as the primary product. Most selenium is extracted as a by-product of copper mining.

Selenium has many industrial applications because of its unique properties as a semi-conductor. The most outstanding physical property of crystalline selenium is its photoconductivity. In sunlight electrical conductivity increases more than 1,000-fold, making it prized for use in solar energy panels and many other industrial uses that ultimately draw selenium out of the food chain, potentially permanently.

Selenium is very unevenly dispersed on land masses worldwide, ranging from deficient to toxic concentrations, with 70% to 80% of global agricultural lands considered to be deficient. Countries dominated by selenium-poor soils include Canada, Western and Eastern European, China, Russia, and New Zealand. Worldwide selenium-deficient soils are widespread, and increasing.

Naturally selenium-rich soils are primarily associated with marine environments. Ancient oceans leave behind dehydrated selenium salts as they recede. Here in Canada the receding salt waters of the Western Interior and Hudson seaways left mineral deposits from the Badlands of Alberta, following along the southern borders of Saskatchewan and Manitoba.

Some countries, including Finland and New Zealand, have added selenium (selenite) to fertilizer programs to fortify the soils with some success. Results show that only a small proportion of the selenium is taken up by plants and much of the remainder becomes bound up in non-bioavailable complexes out of reach for future plant utilization. On this basis, it is thought that large scale selenium biofortification with commercial fertilizers would be too wasteful for application to large areas of our planet. The geographic variability of selenium content, environmental conditions, and agricultural practices all have a profound influence on the final selenium content of our foods. Iodine, which works hand-in-hand with selenium, is even more randomly variable in soils and food crops.

The Globe and Mail ran the following January 2, 2020 headline: “Canadian researchers combat arsenic poisoning with Saskatchewan-grown lentils.” In 2012, it was estimated by the WHO that 39 million Bangladeshis were exposed to high levels of arsenic in their drinking water, and the World Health Organization (WHO) deemed Bangladesh’s arsenic poisoned groundwater crisis the “largest mass poisoning of a population in history.” As it turns out, the lentils from southern Saskatchewan accumulate enough selenium that they could be used as a “food-medicine” in Bangladesh as a cure for arsenic poisoning. Clinical trials conducted from 2015 to 2016 found that participants eating selenium-rich lentils had a breakthrough moment when urine samples confirmed that arsenic was being flushed from their bodies. Other studies have also shown that selenium binds to mercury to remove it from the body.

Now that we are finally wrapping our minds around the fact that our personal health depends on just the right amount of selenium, we find out that the health of future generations may depend on it even more. It takes more than one parent’s generation to produce a single child. While a female fetus is growing in the womb, the eggs of the gestating mother’s grandchildren are also being formed in the ovaries of the fetus. The viability of the grandchildren’s DNA is protected from oxidative stress damage by antioxidant selenium. Oxidative stress on the new DNA could potentially result in epigenetic changes for future generations. The selenium intake of the grandparent directly affects the grandchildren. From this point of view, it is seen as imperative that all childbearing people have access to sufficient selenium. Selenium is essential for healthy spermatogenesis and for female reproductive health, as well as the brain formation of the fetus. In short, humanity is dependent on selenium for health—now and forever.

The world’s selenium resources are scarce and need to be carefully managed for future generations. Since both the human and livestock food chains are being fortified with this scarce resource, the manures from these sources are worth more then their weight in gold. The natural cycles of returning resources dictates that livestock manures need to be guided back into the soil for crop production. Human biosolids can be guided into fiber crops or forest production. Over time, livestock manures will fortify the soils with all of the micronutrients passing through their systems. Human manures passing through fiber crops can eventually be composted and recycled into crop production, returning selenium continually to the human micronutrient supply chain.

Waste not, want not.

Marjorie Harris, IOIA VO and concerned organophyte.

References:
Evans, I., Solberg, E. (1998). Minerals for Plants, Animals and Man, Agri-Fax Alberta Agriculture, Food and Rural Development: agric.gov.ab.ca/$department/deptdocs.nsf/all/agdex789/$file/531-3.pdf?OpenElement
Haug, A., et al. (2007). How to use the world’s scarce selenium resources efficiently to increase the selenium concentration in food, Microbial Ecology in Health and Disease: Dec 19: 209 – 228. DOI: 10.1080/08910600701698986
Jagoda, K. W., Power, R., Toborek, M. (2016). Biological activity of
selenium: Revisited, IUBMB Life – Review: Feb;68(2):97-105. DOI: 10.1002/iub.1466
Brown, K.M., Arthur, J.R. (2001). Selenium, Selenoproteins and human health: a review, Public Health Nutrition: Volume 4, Issue 2b pp. 593-599. DOI: https://doi.org/10.1079/PHN2001143
Harthill M., (2011). Review: Micronutrient Selenium Deficiency Influences Evolution of Some Viral Infectious Diseases, Biol Trace Elem Res. 143:1325–1336. DOI: doi.org/10.1007/s12011-011-8977-1
Zhang, J. et al. (2020). Association between regional selenium status and reported outcome of COVID-19 cases in China, Am J Clin Nutr. doi.org/10.1093/ajcn/nqaa095.
Carbert, M., (2020). Canadian researchers combat arsenic poisoning with Saskatchewan-grown lentils, The Globe and Mail: theglobeandmail.com/canada/alberta/article-canadian-researchers-combat-arsenic-poisoning-with-saskatchewan-grown/
Sears, M.E. (2013). Chelation: Harnessing and Enhancing Heavy Metal Detoxification—A Review, The Scientific World Journal. doi.org/10.1155/2013/219840

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Organic Stories: Lasser Ranch, Chetwynd BC

in 2020/Climate Change/Grow Organic/Land Stewardship/Livestock/Organic Community/Organic Stories/Summer 2020/Tools & Techniques

The Lasser Legacy: Raising Healthy, Nutritious, Environmentally-Friendly Cattle

Jolene Swain

Charlie Lasser’s plan was to retire at 100. Just three weeks short of his 89th birthday, he’s been considering extending that to 110—there’s so much to learn and so much knowledge to share when it comes to raising cattle, and he’s just not quite finished.Farming is part of Charlie’s DNA. Coming from a long line of Swiss ranchers, he finished up with school in grade nine and bought his first work horse when he was 14. “I never went to school long enough to learn that there are things you can’t do,” says Charlie. Running a team of horses by the time he was a young teen, he earned money mowing, ploughing, raking, and hauling hay to make the next investments towards having his own land to farm.

Over the past 70 plus years of farming, Charlie has had his share of side hustles in local politics and public service. “You have to get out there and help people, that’s what life is all about,” says Charlie. From the longest-serving mayor of Chetwynd (22 years), to founding or serving on numerous boards and councils, including BC Hydro, Northern Lights College, Lower Mainland Municipal Association, the University of British Columbia, the Chetwynd Communications Society, and even the local thrift store, it seems he’s done a little of everything. But his true calling and passion has always been farming, and it was important that anyone he dated understood that.

When he met his life partner Edith, she not only understood Charlie’s draw to the land, but came from a ranching background herself, and knew just as much about cattle as he did. Together, they made a great team—too busy farming and surviving to argue: “We used to laugh, we could never remember when we had an argument. It was hard work starting out, and we had to work together to survive.”

Edith passed in 2016, after 62 years and three days of marriage, and it is clear that she is dearly missed. After many years working at the family dairy in Pitt Meadows, Charlie and Edith brought Lasser Ranch in Chetwynd in 1971, and moved the family up in 1974.

Dream team: Charlie and Edith of Lasser Range. Credit: Rod Crawford

Charlie is known as one of the early pioneers of the organic industry in BC. “When I was young, everything was organic, that’s how we farmed,” he says. When commercial fertilizers came to market in the ‘50s, he sprayed once on their farm in Pitt Meadows, and didn’t like it. He’s been setting the standard for organic cattle ranching ever since.
“The land and earth is like a bank account, when you build it up, it will produce and you can live off the interest,” says Charlie. “If you use fertilizer, your land becomes a drug addict, it has to have that commercial fertilizer or it will not grow.” According to Charlie, it might take a bit more time at first to build up your land, but the returns are fantastic. Fellow organic pioneer in the fruit industry and good friend Linda Edwards knows Charlie as someone always eager to try something new. “He made money as a cattle farmer, and more importantly, he had a good time doing it,” says Linda.

Of course, farming has changed a lot since Charlie’s ancestors ran cattle in the 1400s, and even since Lasser Range was established back in 1971. Antibiotics were discovered, a game changer for the dairy industry. Horses, once relied upon to round-up cattle, have been replaced by smaller and more numerous pastures in a practice and a grazing style now known as management-intensive grazing. And finally, amongst organic, grass-fed, and animal welfare certifications to name a few, it seems that Charlie might be on a mission to grow what he suspects will be the world’s most environmentally-friendly and nutritious cattle with his latest new feed ingredient. Call it a hunch.

Actually, it’s more than a hunch. Dr. John Church and his team at Thompson Rivers University discovered that organic grass-fed can supply an extra 30-40 mg of healthy omega-3 fatty acids per serving than conventional or ‘natural’ grain-finished beef.1 In this study, over 160 sources of beef were sampled from grocery stores on Vancouver Island, and one sample stood out from the rest when it came to healthy omega-3 fatty acids. The source of that beef? You guessed it: bred and raised on Lasser ranch. But there’s more to the story. These cattle had been grass-finished at Edgar Smith’s Beaver Meadows Farm near Comox, BC. Upon further investigation, Dr. Church found that there was another interesting component of the nutrient rich beef: storm cast seaweed. Now, in collaboration with farmers like Charlie and Edgar, they are digging deeper into the nutritional differences of meat from cattle fed seaweed from an early age.

Feeding seaweed to cattle may not only lead to beef that is more nutritious, but also better for the planet. Cow burps and flatulence are well known for adding methane, a greenhouse gas that traps considerably more heat than carbon dioxide, to the atmosphere. While the number of cows on the planet is a contentious topic these days, reducing the methane production in individual cows might be a step in the right direction.

Charlie Lasser (right) with Ron Reid on the COABC Vanguard of Organics panel in 2018. Credit: Michael Marrapese.

Not all seaweed is created equal. It turns out that certain strains can reduce methane output by up to 60% in live animals. And that’s not all. According to Charlie, who has started feeding Smith’s seaweed to a select group of weaned calves on his ranch, not only are methane levels reduced, but the calves getting seaweed snacks appear to be putting on more weight than their gassy siblings.

Dr. Church and his team at TRU are working on a detailed microbial community analysis of the rumen to demonstrate that the seaweed product is able to shift activity away from methanogenic bacterial species found in the digestive tract, towards those that benefit from excess hydrogen, resulting not only in reduced methane, but an increase in production. This could confirm Charlie’s observations that adding seaweed to the diet results not only in a reduction in methane but also, an increase in beef production. But is the market ready for a low carbon footprint ‘Sea Beef’?

Feeding seaweed to cattle is not new. Coastal ranchers in places like Japan and Scotland have historically fed seaweed to their livestock. Conveniently, Charlie’s cows appear to be big fans of the variety of invasive red seaweed, Mazzaella japonica, harvested and baled by Edgar. “Once they get used to that seaweed, boy they go for it,” says Charlie. Other species studied down in California are not quite so palatable and require grinding and mixing with molasses to convince the cows to eat. Mazzaella japonica shows a lot of potential, but Charlie says “there’s a whole plethora of other seaweeds” that Dr. Church and his team are eager to try.

While we’re just now adjusting to what the global Sars-CoV-2 pandemic means for our food system, farming strategies that tackle climate change and food security have always been important to Charlie. “I want people to remember that we worked the land, and took care of the land, we didn’t abuse it,” says Charlie. “With this virus, everything that happened before will be changing, our whole way of life will be changing. As a result, you’re going to see more people concerned about organics, and more people concerned about where their food comes from and how it is raised.” By the time you read this, he may have already celebrated his 89th birthday. On that day, and the days to follow, you’ll find him out checking on the cattle, experimenting, and learning—willing and eager to pass his lifetime of knowledge on to the next generation.

Jolene Swain farms at WoodGrain Farm, a wilderness farmstead in the Kispiox Valley north of Hazelton in the unceded lands of the Gitxsan First Nation. Here she has spent the last five seasons growing organic vegetables for two local farmers’ markets and an increasing array of seed crops available through the B.C. Eco Seed Co-op, as well as helping get the hay in for the milk cow and small flock of sheep. Jolene works off-farm as an organic verification officer and consultant, and is the Central & Northern BC Land Matcher for the B.C. Land Matching Program delivered by Young Agrarians.

Feature image: Cattle on Pasture at Lasser Range. Credit: Rod Crawford.

References:
1. Canadian Journal of Animal Science, 2015, 95(1): 49-58, doi.org/10.4141/cjas-2014-113

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Standards Review: Behind the Scenes

in 2020/Livestock/Organic Community/Organic Standards/Standards Updates/Winter 2020

Tristan Banwell

How did I come to be involved in the 2020 Review of the Canadian Organic Standards from my organic outpost near little old Lillooet? Well, Anne Macey talked me into it, of course. By email. She’s very charming and persuasive, even in text.

I am glad she did recruit me, because I now realize how important the process is. I have also become very familiar with the livestock standards, and I have heard the perspectives of producers from many regions of Canada and all scales of production. It was eye-opening and rewarding (and time-consuming!). I have a deep appreciation and respect for the people at the Organic Federation of Canada who made this process happen. A lot of hard work and organizing goes into this process, and a lot depends on us, the volunteers on the Working Groups.

It’s my turn to talk you into getting involved, or at least convince you to read Rebecca Kneen’s article all the way through so that you know what is going on.

Throughout 2018 and 2019, I volunteered on the Livestock Working Group, and sat on smaller groups called Task Forces for Poultry, Swine, and Ruminants. Many of the participants are producers, some large and some small. Others are inspectors, consultants, agronomists, veterinarians, or employees of various organizations, like the SPCA (or COABC!). I was surprised to find there are also industry group representatives participating on behalf of their constituents, such as the Chicken Farmers of Canada and Egg Farmers of Canada.

Each of the Livestock Task Force groups included 8 to 20 individuals, while the Livestock Working Group was comprised of 40 to 60 people. Meetings were two to three hours long by teleconference, with participation on Google Drive for document review and collaborative editing. The Working Group met monthly from September 2018 to April 2019, and again in the winter of 2019/20 to complete the process. Task Forces met an average of three times.

New Task Forces cropped up within the Livestock Working Group to deal with petitions related to Apiculture, Bison, and Rabbits. Members of our working group were also recruited to advise the Genetically Engineered (GE) Task Force, and invited to join the Social Fairness Task Force. Sometimes a petition for another Working Group would come across to Livestock for comment, or seeking the answer to a specific question. But primarily, we got down to work reviewing petitions for changes to the Standards with regard to swine, ruminants, and poultry.

Often, especially when a petition was unrealistic to implement or perceived to weaken the Standards, the groups could quickly reach consensus with a recommendation. I came to appreciate the flexibility of the Standards to apply in so many different contexts, while ensuring a basic set of principles is respected. It is easier to understand the complexity of the Standards when you realize that they are built and revised one particular circumstance at a time.

We also navigated many controversial conversations. What one participant may view as strengthening the Standards may be seen by another as a meaningless change leading to unnecessary expense. Dedicated volunteers gathered and shared research to support their positions and worked over wording repeatedly to solve disagreements. Consensus was sometimes difficult to reach, sometimes impossible. At times, a voting block would solidify and no proposal offered could progress. This was frustrating, but the system is designed to move discussions forward regardless: if a Task Force cannot make a recommendation, the topic goes back to the Livestock Working Group for further consideration. If that still does not help, it’s back to the Technical Committee.

After suggested changes go out for public review over the summer, the comments come back to the Working Groups. We must address all comments. In the case of Poultry, so many comments came back that the conveners further divided the Poultry Task Force into a small and nimble committee that could make recommendations that then returned to the larger group. In the end, our recommended changes to the Canadian Organic Standard will go up to the Technical Committee, who can then accept, revise, or reject the changes. This group will consider not only the recommendation but also the context, and if a topic was highly controversial or many negative comments are received, they should take that into consideration.

I am interested to see how our hard work influences the Canadian Organic Standard, and I know that when the process comes around again, I will step up and put in the time to make my voice heard. I hope that you will too.

Tristan Banwell is a founding director of both the BC Small-Scale Meat Producers Association and the Lillooet Agriculture & Food Society, and represents NOOA on the COABC Board. In his spare time, he manages Spray Creek Ranch in Lillooet, operating a Class D abattoir and direct marketing organic beef, pork, chicken, turkey, and eggs. farmer@spraycreek.ca

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10 Actions to Prepare for Wildfire Season

in 2019/Climate Change/Grow Organic/Land Stewardship/Livestock/Summer 2019

BC Agriculture & Food Climate Action Initiative

The impacts of climate change include hotter and drier summers, which means that wildfires are expected to become more frequent and intense. But ranchers can take steps to prepare for an emergency wildfire event and reduce risks to their operation.

The following actions are extracted from the Workbook: Wildfire Preparedness and Mitigation Plan and the Guide to Completing the Workbook, resources that were developed as part of the Regional Adaptation Program delivered by the BC Agriculture & Food Climate Action Initiative (CAI).

Funding to develop the Guide and Workbook was provided in part by the Governments of Canada and British Columbia through the Canadian Agricultural Partnership as part of the Regional Adaptation Program.

1. Complete your farm/ranch wildfire preparedness plan

Go to BCAgClimateAction.ca/wildfire and download the Workbook and the Guide. 

The Workbook is available as fillable PDF so you can save and edit your plan as needed. The Guide walks you through detailed action planning for before, during and after a wildfire.

2. Prepare an agriculture operation map 

Guide p. 8-14

Maps are an essential step for wildfire preparedness, response and recovery and are especially useful for engaging with emergency services personnel.

3. Create a livestock inventory and prepare/plan for livestock protection

Workbook p. 7-8 and 16-21

Start by developing an inventory of your livestock, including types and numbers and their expected locations during fire season. Then review the list of options for protecting livestock and make necessary arrangements.

4. Reduce combustible materials and use fire-resistant materials on your property 

Guide p. 16-18

Sparks and ember showers can travel 2 kilometres ahead of a wildfire, and radiant heat can ignite combustible/flammable materials, such as fuel storage, within 10 metres.

To help mitigate these threats, remove combustible vegetation and materials surrounding agricultural operation structures. Consider using fire-resistant building materials, such as metal siding or asphalt roofs.

See the FireSmart Homeowner’s Manual for details.

5. Document vehicles and response equipment/resources 

Guide p. 16

Make special note of any water supply systems that are vulnerable to power/Internet outages, and be aware that water supply can be restricted and prioritized for use by agencies during a wildfire.

6. Document and confirm water resources and plan for sprinkler protection 

Guide p. 16 and Guide p. 18-19

Identify and confirm water sources that may be available for irrigation, sprinkler protection and response. Prepare in advance to install cisterns or other emergency sources if required. Review requirements for sprinkler protection of priority structures.

7. Review your insurance coverage 

Guide p. 20-22

Talk to your insurance broker annually to ensure you know what’s covered and what’s excluded. Take photos of your property and assets in their current state and condition.

8. Install a backup power system 

Workbook p. 13-14

Backup power ensures any critical equipment, such as feeding systems, will continue working in a prolonged power outage.

9. Sign up for wildfire alerts 

Workbook p. 14-15

Subscribe to your regional district’s emergency alert system if available. On Twitter, follow @BCGovFireInfo and @EmergencyInfoBC and turn on your mobile notifications to receive an alert each time they tweet.

10. Share your plan and update it annually 

Workbook p. 29

Make multiple physical copies of your plan and store them in operation buildings, keeping one copy in a personal vehicle. Save an electronic version to an off-site location. Ensure everyone living and working on your operation is familiar with the plan and knows where to find a copy. Share your plan summary with your regional district and other key response agencies and individuals.

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