The Mustard Seed’s producers fill our shelves with local, wholesome foods. You can read about many of our regular producers below. We will be adding to this page over time with more profiles so you can truly know where your food comes from!
Fergus, Ontario – 74 km to the Co-op
1847 Stone Milling is a family owned and operated business started by Trevor McKeown, sister Melissa McKeown and her husband Sasha Scattergood. After grinding small amounts of flour for their personal use, the family decided in late 2013 to bring in a stone burr flour mill from Austria.
1847 Stone Milling flour is ground using certified organic grains from Canadian farms. Most grains are sourced from local Ontario farmers. Some grains, such as Kamut, don’t grow well in the Ontario climate and are sourced from Western Canada. Their farm is currently in transition from conventional to organic; their hope is to produce their own certified organic grains for milling.
Their flour is freshly milled every week and are free of bleaching, chemicals, additives, and preservatives. Fresh milled bread flour has different properties than bleached bread flour. Bleached literally means when the flour turns from a brown colour to white. Oxygen in the air reacts with the flour to turn it white. This natural oxidation process helps develop the gluten in the flour, making the dough stretchy. Another major difference is the taste as the oxidation process tends to mellow the flavours of the grains.
By milling the entire grain at a very low temperature, 1847 Stone Milling flour retains all the naturally occurring vitamins, minerals and oils. There is no need to fortify the flour. Conventional mills superheat their grains and remove the hull before milling to increase the volume/yield and maintain a long shelf life.
Striving to produce the most ecologically responsible flour possible, 1847 Stone Milling has installed solar panels to offset the power the mill requires. As well, their packaging is completely compostable and recyclable.
As farmers, Trevor, Melissa and Sasha are proud to help feed their community and country with their crops. The farm was purchased in 2009 by their parents from a family friend who shared its history. The farmhouse was built in 1847, and is one of the oldest buildings in the country. It has survived many storms and had many owners through the years. Abandoned in the 1930s, the home was completely renovated by the Longfields in 1967 for Canada’s centennial until becoming the quaint little place 1847 Stone Milling’s owners calls home.
Trevor is a minimum 6th generation and professional farmer. He takes care of several hundred acres of land and cares for the farm’s many Clydesdale horses. Melissa , Sasha, and their kids Bronwyn and Graham live in the stone farm house. Melissa looks after Bronwyn and Graham. Sasha is is an Environmental Engineer who works in the BioGas and Waste recovery industry. Bronwyn, at only 3 years old, loves to help uncle Trevor with the “horsie” chores. Graham is the newest member of the 1847 family having just arrived in January 2015.
Alliston, Ontario – 125 km to the Co-op
Alba Lisa is the founder of AlbaLisa Gourmet Food and is dedicated to producing all natural gourmet Mexican products. Born and raised in Mexico, the art of authentic Mexican cooking was instilled in her from a young age.
Alba ensures all her products are made free of preservatives and GMOs by partnering with local farmers. Everything is an original recipe made in a wholesale/retail tortilla factory and take out in Alliston, Ontario. She was a member of the Toronto Food Business Incubator and graduated from that program in 2013. Her Jalapẽno Cream was nominated for the most innovative product in Canada.
Alba Lisa offers a line of organic corn and wheat flour tortillas, a line of artisan organic tortilla crisps made from fresh whole grain corn tortillas, and a line of fresh salsas packaged in squeeze bottles and sold refrigerated to maintain freshness.
Arva, Ontario – 136 km to the Co-op
Established in 1819, The Arva Flour Mill is Canada’s oldest continuously running water-powered flour mill. After a series of owners, it has been in the Scott family since 1919. Mike Matthews is the current owner and fourth generation of the Scott family, his father the late Bill Matthews, married the miller’s daughter, his mother Susan Scott.
Approximately half of the mill continues to run on water power with the remaining power generated by a 40 HP electric motor. The Medway Creek’s stream characteristics have changed substantially over the last two centuries, and the flow is no longer consistent nor as plentiful enough to power the entire mill continuously.
Their flour is milled on the same roller mills that were used almost 100 years ago. The vintage mills run much slower and cooler than present technology, keeping the grain and flour cooler throughout the process, and preserving its nutritional integrity, richness and flavour.
Their grains come from Southwestern Ontario, within 20-kilometre radius of the mill.
Nothing is added to the flour during the milling process other than what is mandated by government regulation. Thiamin, niacin, riboflavin, folic acid and iron are required to be re-introduced or “enrich” the flour. When milling white flour, the bran and germ, which contain the above nutrients, are removed and must be put back in. Whole wheat flour does not have the bran or germ withdrawn and thus no enrichment is required.
There are no chemicals or preservatives added to Arva Flour Mill flours, keeping them very fresh. Mike notes that flour needs to age for it to work best and advises customers to allow their flour to sit for two weeks for best results and to store it in the refrigerator or freezer.
Cambridge, Ontario – 58 km to the Co-op
As a fourth generation of family farmers and food producers, Barrie’s Asparagus farms asparagus, rhubarb, sweet corn and pumpkin at Tim Barrie’s Cedardale Farm in Cambridge, Ontario.
Barrie’s is the main supplier of fresh asparagus to the Co-op, having grown it for forty years. They do not use any sprays during the spring asparagus harvest season, and are low-spray to control weeds after the harvest season ends.
Barrie’s Asparagus has also partnered with 15 local Ontario companies to manufacture healthy, delicious foods including chips, salsa and pickles with asparagus from their fields and other local ingredients when possible. Their wheat crackers are locally made in Kitchener.
With family roots growing potatoes in the Alliston area, they also manufacture Spud’s Finest Ontario Kettle Chips, named after Tim’s mom whose nickname was “Spud”. Tim’s family was one of the Co-op’s first suppliers, and he or his daughters still make all their deliveries in person.
Mississauga, Ontario – 51km to the Co-op
Founded in the summer of 1979, Black River Juice was established by partners Keith Wallace and Grant Keane who shared a vision for creating a great tasting product that focused on minimally-processed fruit juices and blends. Keith Wallace is the company’s current operations manager.
Black River Juice is a trusted provider of premium cold pressed, shelf stable juices in Ontario and Quebec. They source the finest ingredients available, using local suppliers and supporting sustainable food systems when possible, to make their pure, natural juices.
Having fostered strong relationship with local farmers for over 30 years, apples, pears, cranberries, strawberries, raspberries, black currants, blueberries, black cherries and tart cherries are all sourced from within Ontario or Quebec and then pressed at the Black River facility.
There are no additives in Black River juices, except maybe a touch of vitamin C to prevent browning. Artificial flavouring or sugar is never added; what comes out of the fruit goes into the bottle.
While they are not able to press all the fruits for their juices, such as pineapples and mangos, they do ensure that every ingredient used is the highest quality product sourced.
In the summer of 2013, Black River Juice’s legacy continued with the partnership of Ontario Natural Food Co-op (ONFC). The company and product line have grown over the years and are now sold everywhere from large retail grocers, to small independently owned health food and organic stores. Look for it on the Co-op’s shelves!
Jordan Station, Ontario – 48 km to the Co-op
Blossom Bakery is a small wholesale bakery located in Jordan Station on owner Jackie Troup’s family fruit farm.
Blossom Bakery makes everything homemade from scratch using fresh and local ingredients when possible including fruit grown on the farm. Their delicious baked goods include scones, sticky buns, cookies, fruit pies and of course their famous flatbread pizzas and veggie tarts with fresh toppings and gourmet cheese.
Mississauga, Ontario – 51 km to the Co-op
Bombay Dine is a brand of KD Canners, family-owned and operated private label food manufacturing company. The owner and president is KD Tripathi, a professional food technologist with almost 50 years of experience.
Bombay Dine offers a variety of organic beans including chickpeas, red kidney, black turtle, mixed beans, green lentil adzuki, pinto, navy and mung. Their organic beans are soaked overnight, rinsed then canned and cooked.
Made in small batches, the only ingredients added to the organic beans and water and very little sea salt. Their beans are low in sodium and a high source of fibre and protein.
Canned at their location in Mississauga, Bombay Dine have a Non BPA Lining for their packaging.
KD opened the KD Canners in 1994 and has created hundreds of products for his customers and his own brands including Bombay Dine, Sahara, Naturally Ours and Perfect Chef.
They specialize in Organic, Gourmet & Specialty foods for the retail and foods service. KD Canners is a Federally-CFIA Certified and PROCERT-Certified Organic Systems plant. The plant is gluten free, peanut free and only vegetarian products are produced.
Cake & Loaf
Hamilton, Ontario – 2 km to the Co-op
Cake & Loaf is a neighbourhood bakery established by owners Josie Rudderham and Nicole Miller in the Kirkendall area of Hamilton in 2010.
Baked from scratch daily, Cake & Loaf prioritize using local ingredients for the health of their customers, environment and local economy. A strong community business, they pay a living wage or higher to all their employees.
They source as many local ingredients as possible including organic unbleached flour from Oak Manor in Tavistock, free range farmed eggs from Dundas, fresh dairy from Hewitt’s in Hagersville and real butter. They also source seasonal ingredients as evidenced by their ever-changing menu when the flowers are in bloom or the first snowflake falls.
Their products cannot be compared to grocery store cakes or large chain bakeries that are mass produced, made from cake mixes or frozen products with oil alternatives and use shortening or lard based icings. Cake & Loaf strives for the exact opposite with their baked goods. All their packaging is either recyclable or compostable.
Harriston, Ontario – 118 km to the Co-op
Cedarwood Honey is a family-run beekeeping operation with over 20 years of experience providing delicious 100% local Ontario honey.
Based in Harriston, Ontario, owners Lynn Philip and Henry Kornelson tend over 300 hives spread to over 20 bee yards in the surrounding Wellington, Grey, and Brant Counties. Staying close to their beehives allows them to assess and manage the state of the hives frequently and make changes as necessary.
In addition to producing honey, their bees help pollinate a variety of Ontario crops including apples, pears, lavender, melons, berries, canola, and buckwheat. As a result, Cedarwood Honey offers unique, diverse and delicious honey flavours including lavender, buckwheat, fruit blossom, as well as cinnamon and raspberry.
Using beeswax from their honey production, Cedarwood Honey also produces candles, soaps, creams and lip balm made in small batches.
Hamilton, Ontario – 5 km to the Co-op
Coffeecology was founded in 2011 by Roger Abbiss to effect positive change in some of the poorest regions in the world by promoting great coffees that are traded fairly and grown sustainably.
Coffeecology considers the relations and interactions between coffee farmers, animals, and other organisms, the environment and coffee consumers in obtaining coffee beans that are farmed and processed in a socially responsible and ecologically sound manner.
They mindfully choose quality Arabica, Fair Trade coffees from some of the poorest countries in the world. Fair Trade coffee can help farmers escape poverty. Most small-scale family farmers live in remote locations and lack access to credit, so they are vulnerable to middlemen who offer cash for their coffee at a fraction of its value. Fair Trade guarantees farmers a minimum price, and links farmers directly with importers, creating long-term sustainability. Through Fair Trade, farmers earn better incomes, allowing them to hold on to their land and invest in quality.
Their coffee is also certified organic, produced without the use of any pesticides or herbicides. Non-organic coffees are typically higher yielding because they are generally grown in full sun rather than under the shaded canopy. Forests are routinely cut down in favour of coffee plantations.
Coffeecology coffee is also shade grown in jungle environments. The coffee bushes are grown under a shade canopy made up of a variety of trees. There are often companion plantings of tropical fruit trees, meaning the plantations can support great local and migrating bird populations including Ontario songbirds whose numbers have been steadily decreasing.
Beyond the benefit that shade can provide to migratory birds, shade grown coffee has a much richer flavour. The shade has a similar effect on coffee as growing it at high altitudes. Both of these factors slow down the growth of the coffee cherry which results in the production of more sugars and natural chemicals responsible for the better taste.
Coffeecology offers a selection from Café Femenino, run by women in countries where oppression is rampant, and the growth and sale of beans offers independence. This Fair Trade and Organic-certified coffee is grown, processed, and traded exclusively by women. The women are paid two cents over Fair Trade prices for their premium coffee and are using the additional funds to better their lives and those of their families.
Further information about Café Femenino and a look at a Roasters trip to Peru to meet the women coffee farmers in “Strong Coffee – The Story of Café Femenino” can be found at www.strongcoffeefilm.com
All Coffeecology coffees are packaged in returnable glass mason jars that have reusable tags as part of their green commitment.
Hamilton, Ontario – 2 km to the Co-op
Hamilton’s Brodie Dawson launched Dawson’s Hot Sauce in Hamilton in November 2013 to great acclaim. His goal was to offer a new style of sauce – bright, hot and loaded with flavours for home use and commercial application. His company motto is “Bringing Food To Life”.
Made in small batch quantities, Dawson’s Hot Sauce has no added preservatives and uses only the freshest ingredients, with fresh peppers and spices, sourced locally as much as possible.
Dawson’s Hot Sauce offers five fantastic flavours ranging from mild to hot on the heat scale, include Big Smoke Chipotle, Chocolate Chili Sauce, Garlic Jalapeno, Original Hot, and Sweet Pear Chili.
Vineland, Ontario – 47 km
Owned by chef Jan Campbell-Luxton, de la terre bakery is well-known for its hand-made, organic sourdough bread and spelt pastries.
Chef Jan sources ingredients from a variety of suppliers, buying locally and directly from farmers when possible. Their potatoes and maple syrup are purchased from Tom Neufeld, whose farm is just up the road from their bakery in Vineland, Ontario.
The bakery’s honey is from Rosewood Estates Winery, close by in Beamsville.
They purchase a mix of organic and in-transition-to-organic wheat and spelt, as it this is the only way to ensure GMO-free wheat in their bread. Their baking powder and baking soda are GMO-free.
The bakery also uses organic sugars, both icing and cane sugar. The dried fruit, seeds and grains are also organic.
The bakery’s spelt flour is from their family farm. The farm has passed organic certification, awaiting the final paperwork. Chef Jan plans to supply most of the bakery’s grain from the family farm as the capacity increases.
Every effort is made to minimize the waste generated at the bakery, from their extensive recycling to composting the organic waste.
Burlington, Ontario – 13 km to the Co-op
Owner Kaelin McCowan founded Detour in 2009 in Dundas, Ontario after purchasing a Diedrich IR12 roaster in 2008. Having spent the last 15 years working in Toronto’s film industry as a Focus Puller and a Camera Operator, Kaelin was bitten by the coffee bug while living in Stratford where his wife Crystal attended the Stratford Chef School. Kaelin roasted his first beans in a stainless dog bowl with a heat gun and hasn’t looked back since.
Their approach to sourcing the best coffee uses a combination of direct trade and importers. Detour believes in building relationships with importers and producers based upon mutual respect and the pursuit of quality.
Ideally they would be able to buy every one of their coffees direct from origin. However, the logistical implications and cost of this means they can only do a small amount of it. For most of their coffees, they work closely with importers who share the same guiding principles as Detour and who pay a premium to secure high quality coffees. These importers work directly in producing countries sourcing coffees often purchasing from the same producers year after year to continue access to amazing coffees. They also work with smaller farm producers based on the quality of their beans for the best tasting coffees.
Their Loring Smart Roaster is the greenest roaster on the market. Most traditional roaster setups have thermal oxidizers or “afterburners” installed after the roaster. Afterburners are essentially large incineration chambers which destroy smoke and VOCs (volatile organic compounds) under very high heat meaning what exhaust gets released into the environment comes out clean. This is a good thing, however using afterburners also means burning copious amounts of natural gas which also produce greenhouse gases. Detour’s Loring roaster has a unique integrated small burner chamber which also doubles as the main heat source for the roaster. So instead of the hot exhaust going up the stack like it would on an afterburner setup, the hot air re-enters the roasting chamber. Compared to the normal setup, Detour uses 83% less gas which saves valuable energy resources and means less greenhouse emissions.
Hamilton, Ontario – 2 km to the Co-op
Donut Monster owner Reuben Vanderkwaak has been making donuts since his childhood, from frying up fresh cinnamon sugar and powdered donuts to sell at family garage sales to helping his dad make Olibolen, a traditional Dutch fried dough every New Year’s Eve.
Inspired by a family cycling trip around North and South America a few years ago which included tasty side trips to independent donut shops, Reuben spent more than a year creating and testing recipes to bring that fresh and unique fried flavour to Hamilton.
Donut Monster donuts are made in small batches from scratch using organic flour from Oak Manor in Tavistock, Ontario. Many of the ingredients are sourced locally and certified organic, including fresh fruits, berries and roasted nuts for the glazes – which often reflect seasonal ingredients.
Reuben creates six vegan and non-vegan varieties each week, delivered fresh by bike via THAAT Co-op on Thursdays, Fridays, and Saturdays. Donut Monster is a member of Hamilton’s new co-op kitchen, The Kitchen Collective. Donut Monster allows Reuben to combine creativity in the kitchen with his love of cycling and the Hamilton community.
Donut Monster is one of the most popular items at the Co-op selling out within hours of delivery.
Waterloo, Ontario – 78 km to the Co-op
Eby Manor is family-owned dairy farm run by Jim and Ruth Eby along with their son Ben and daughter-in-law Sheri Eby.
Just north of Waterloo, their farm is home to a herd of 60 registered milking Guernsey cows, as well as many calves and young heifers who have been born on the farm. Each one has a name, with individual golden-fawn and white markings, and is unique in her personality. Some enjoy being entertained by the cats and kittens or become companions with Murphy the dog. Others want the attention of whoever happens to walk by and like to be patted or hugged. Some are more introverted prefer not to interact with anyone.
Eby Manor Guernseys enjoy a clean and comfortable home. The responsibility and knowledge to ensure these gentle animals and the farmland that feeds them are well cared for has been passed along three generations with the Ebys. The youngest of the herd are nestled warmly in the nursery, which helps them get off to a strong healthy start. The cows are groomed frequently and fed four times each day, and a special bedtime trip is made to the barn each night to make sure they have enough feed in front of them should they awake and crave a midnight snack. All are given a fresh bed of straw daily and receive veterinary care from professionals who are familiar with the herd. The family line of most of the cattle can be traced back through generations of Eby Manor Guernseys. Others have joined the family from other quality Canadian and American Guernsey farms.
They are milked twice per day, once starting at 5 a.m. and again at 4 p.m. An automated milking machine is placed on each of the cow’s four sanitized teats and creates a gentle milking action that draws the milk from the cow’s udder and into the machine. The milk then travels through stainless steel pipes that are sanitized twice a day and into the temperature-controlled cooler to await pickup. The milk truck then takes the milk to the dairy where it’s pasteurized and poured into classic glass bottles. Because of the cost involved, Eby Manor doesn’t have its own micro dairy yet. Part of the milk from its herd is segregated and shipped to Hewitt’s Dairy in Hagersville and then bottled for the Ebys under the Eby Manor Golden Guernsey label.
The milk from each producing cow is tested by a certified milk tester monthly to monitor and record her milk production as well as butterfat and protein content. At regular intervals, the farm also asks a certified classifier to rate each cow against national breed standards in the categories of strength, mammary system and overall body conformation which are key indicators of a cow’s longevity. Guernsey milk is naturally high in and Beta-Carotene, giving a distinctive golden colour with a rich, full flavour. It is also naturally high in omega-3 fatty acid without feeding the cows fish oils, and contains more A2 protein.
Mississauga, Ontario – 53 km to the Co-op
Flaxy Inc. was founded by Praveen Udagani and his wife who share a mutual passion for nutritious and healthy food. She has a Bachelor Degree in Ayurvedic medicine and has sound knowledge of herbs. Praveen has a Master’s Degree in pharmacy with majors in Pharmaceutics, meaning formulation and development of drug substance. Praveen worked in the pharmaceutical industry for close to 15 years. His experience helps in the careful selection of ingredients and development of more stable products.
Flaxy Inc. products are a high source of fibre and a source of Omega-3, considered to be a good fat and an essential fatty acid. Ground flaxseed is also shown to help lower cholesterol. Flaxseed is filled with Lignan, both an antioxidant and phytoestrogen, as well as Manganese, Vitamin B1, Magnesium, Tryptophan, Phosphorus and Copper.
Offering a range of sweet and savory flavours, Flaxy Inc. products are proudly made with Canadian grown organic flaxseeds. Their products are easily added to regular diet without compromising taste or nutrition for the many health benefits.
Dundas, Ontario – 8 km to the Co-op
Dundas resident Laurel Wypkema debuted Foundry Ice Cream’s delectable treats in Spring 2015 at farmers’ markets and local festivals to the delight of Hamilton ice cream lovers.
With a roster of over forty original flavours, Foundry Ice Cream focuses on small batch production offering in-season fruits alongside classic staples in its dairy and vegan ice creams.
Working with fresh Ontario cream and milk, Foundry is committed to using seasonal ingredients from regional Hamilton producers in its rich French-style ice cream. Berries, orchard fruits, herbs, honey, cheeses, and even liquor are all sourced regionally to make Laurel’s delicious and inventive taste combinations.
When local ingredients are not available, organic and fair-trade ingredients are used.
Foundry Ice Cream helps reduce its environmental impact by using beautifully packaged returnable and reusable glass jars.
Toronto, Ontario – 78 km to the Co-op
David Zivot was on a quest to make a muffin that was actually healthy some years back. After many disappointing attempts, David stumbled on the idea of grinding his own fresh flour and ordered a small mill from Germany. From the very first batch, he was amazed by how delicious fresh whole grains were. And rather than feeling tired and sluggish, he felt satisfied and energized afterwards. It felt like a baking miracle, was just back-to-basics common sense. Flour as fresh, whole food.
GRAINSTORM was created by David to make baked goods good again, bringing back fresh, stone-ground organic grains in an easy-to-use mix format.
Using only organic, ancient wheats such as spelt, Kamut®, and Red Fife, GRAINSTORM mills them the old-fashioned way: slow and cool, coarse and whole, between two slabs of Carolina granite. There is no modern wheat or industrial processing. The result is beautiful artisan grains, freshly and simply stone-ground.
Each small batch is mixed right after milling, then vacuum sealed in sophisticated 4-layer pouches to prevent oxidation. Opening a bag is like milling one’s own flour, fresh in the kitchen. Just a handful of simple ingredients, ready for all kinds of delicious, easy and nutritious recipes.
Listowel, Ontario – 119 km to the Co-op
Lawrence Andres, President and Owner of Harmony Organic Dairy Inc. has been farming organically since 1972. In 1979 his family acquired a dairy farm in Kincardine, Ontario, which later became the first organic dairy farm in Canada. In 1993, following the success on his own farm, Lawrence started intensive producer education for farmers interested in Organic Agriculture. As a result, he has helped educate and train most of the organic dairy farmers active in Quebec and Ontario today. Prior to the foundation of Harmony Organic Dairy Products Inc., he was the initiator of the first organic dairy producer group in Ontario, thus forging the trail for those to follow.
As president of Harmony Organic Dairy Products Inc., Lawrence is involved in the day-to-day operations and management that includes his very high standards for dairy production, herd and farm management lending from his decades of experience in organic farming.
At Harmony Organic and their 14 family run farms, their main objective is their animals’ well being. Treated with love and respect, their cows have access to lush pastures, fresh air, clean water and sunshine on a daily basis year round. Cold winter days are spent resting in the barn on a luxurious bed of fresh straw. Every aspect of Harmony Organic’s daily operations is dedicated to the health, comfort, happiness and quality of life of their cows. As a result, their cows are happy and healthy, and produce the best quality milk.
Harmony Organic insists on only the highest quality products and environmentally friendly practices, both on their farms and in the marketplace. As part of their Organic certification, there are never synthetic fertilizers, chemicals, GMO’s, steroids or hormones present on their farms or in their products.
Committed to a low carbon footprint, Harmony Organic draws upon the latest technology, such as renewable energy sources including wind power, solar energy, and recapturing energy through heat exchange processes. Their milk is packaged in glass bottles with each bottle expected to make 15 to 20 trips before recycling. Bottles are returned to the processor where they are washed and sanitized for the next production run with the most environmentally friendly products, then double rinsed with clean water before being refilled.
Harmony Organic believes in building strong communities by supporting grass root initiatives, local business and local people. Each of their 14 producers is family-owned by the farmer and their family. All of their family farms and processing facility are within a 200km radius of their offices in Listowel, Ontario. Harmony promotes environmentally friendly practices that prevent further pollution of the planet. Their mission is to support sustainable agriculture and the family farm.
Palmerston, Ontario – 114 km to the Co-op
Hawthorn Farm Organic Seeds is a family farm owned and operated by Kim Delaney and Aaron Lyons. Located in Palmerston, Hawthorn Farm produces certified organic farm selected, open-pollinated vegetable, herb, and flower seeds. Certified organic by Pro-Cert since 1996, Hawthorn Farm has over a decade’s experience growing, selecting and saving organic seeds.
Kim and Aaron grow, harvest, process, perform germination tests, package, and distribute seeds on their farm. As organic growers, they use farming techniques that build soil, enhance natural ecosystems, reduce water consumption and minimize energy inputs.
They produce, make selections to improve and save as much high quality seed as possible from their fields and distribute it to customers. Hawthorn Farm seed is cleaned and packaged with care in environmental friendly kraft envelopes. They test their seed for germination rates and list the results on each package.
Varieties they cannot produce seed for reliably in the region due to climate or in observance of commercial isolation distances are sourced from organic seed growers whom they work with closely.
They have hundreds of exciting and tasty offerings for home and market gardeners. In addition, Kim and Aaron work to support the seed community by hosting workshops and educational tours on Hawthorn Farm.
Kitchener, Ontario – 65 km to the Co-op
Henry’s Tempeh Inc. is owned by Paul Sauder, as of 2012, who manages the business while putting in long hours in the production process week in and week out.
Since its inception in 2002, Henry’s Tempeh Inc. produces handcrafted, artisanal, and organic tempeh made with certified organic and locally grown soybeans. Situated in Kitchener, Ontario, on the western border of the “Golden Horseshoe, Henry’s Tempeh is a unique and rewarding workplace with a team that has become a family.
Their handcrafted production process is all done in house, make it the ideal first and favoured choice for fresh (never frozen), fermented tempeh. With a best before date of 4 months, Henry’s Tempeh is ready to eat straight out of the package, making it both a convenient and indispensable ingredient in the kitchens of chefs and cooks everywhere!
Specially catered to the health conscious consumer, Henry’s Tempeh ensures the highest quality gluten-free, dairy-free, vegan, fermented and cultured meat alternative, while providing an entirely natural, and minimally processed tempeh, with absolutely no preservatives added. Their unique fermentation process pre-digests the soybeans making their product much easier to digest than other soy food products. With double the protein of tofu, and 6 times the fibre, tempeh is known as the “super food of soy foods.”
Their much sought after and most popular plain SoyOnly tempeh makes for a versatile and well textured whole food in any kitchen, with a traditionally nutty flavor that is firm and chewy in texture. Easily sliced, cubed, crumbled and marinated, Henry’s Tempeh also comes in SoyKasha, SoyCurry, SoyBasil, and SoyRedPepper flavours. All contain the same high protein content that provides a complete protein food with all the essential amino acids.
With the popularity of tempeh on the rise, Henry’s Tempeh Inc. has become a staple in health food stores, markets, and grocery stores, and is featured on many menus in restaurants, cafes, food trucks, and caterers.
Newmarket, Ontario – 113 km to the Co-op
Family owned and operated 1967 by the Flack family, Homestead Farm is a Registered Egg Grading Station located just 1km away from Holland Marsh in Newmarket, Ontario.
The farm started grading eggs in 1978 when Tom and Margaret Flack wanted to supply their eggs to local stores. All the eggs that were unsold on the farm went to a larger egg station at the end of the week, providing a fresh supply to their local customers.
In 1983, Homestead Farm purchased an existing Registered Egg Grading Station in Barrie, Ontario to increase their customer base and egg supply. Tom Flack designed new facilities for the farm and construction started in May of 1986 on their Registered Egg Grading Station. Completed in August the same year, their grading machine allows the eggs to be handled individually for daily inspection.
In addition to the eggs they harvest from their own chickens, Homestead Farm has various suppliers from farms that do not have grading facilities. Not all of the chickens are raised the same way or fed the same feed. About 75% of their “free run” eggs come from chickens that do have access to the outdoors seasonally, including Homestead Farm’s own chickens. They have more access than poultry labeled “free run” as the designation only requires chickens not be caged and have a minimum of 3 square feet of space per bird. Thus, most of their supplier hens live in higher standard conditions that would technically make them “free range”.
Homestead Farm offers white and brown and specialty eggs in various sizes, as well as duck and quail eggs.
Hamilton, Ontario – 15 km to the Co-op
Hamilton resident Marci Prebianca-Upson has been creating healthy and delicious recipes since 1989. Motivated by the desire to improve people’s health, Marci received specialized training in Celiac Disease, Diet and Nutrition and Food Science. She started Marci’s Bakery making small batch vegan baked goods to serve delicious, nutrition-packed cuisine for everyone to enjoy, regardless of allergies, food sensitivities or dietary restrictions.
By using healthy, local ingredients and adding fibre and protein to every baked good, Marci’s Bakery products are tasty and rich in nutrients. They are also gluten-free, wheat-free, milk-free, egg-free, nut-free, corn-free, sesame-free, sulfate-free, contain no GMOs, and low glycemic.
Their recipes are not sweetened with cane sugar, succanat, turbinado, demerara, or brown sugar, as these sweeteners are sugar. The only cane derivative they use is healthy blackstrap molasses. All other forms of sugar are extremely high glycemic: raising insulin levels and causing health issues and diseases.
Marci’s Bakery also sources local packaging and labeling for their products. They are dedicated to their community and are involved with local and international charities.
Tavistock, Ontario – 90 km to the Co-op
Oak Manor Farms, located in Tavistock, is family owned and operated by Perry Reibling. The farm has been in the Reibling family since 1943 when it was established by Perry’s grandfather Delton. Always pioneers the Reibling family was one of the first to bring electricity to the community for their dairy and seed cleaning farm. In the early 70’s Oak Manor Farms transitioned their farm to organic production was the first established organic mill in Ontario when it was founded by Perry’s father, Dave Reibling in 1975. Most of the mill had been custom built and maintained by Dave and that tradition is being carried on by current miller Ralph, who has the same knack with equipment as his long-time friend and mentor Dave.
Oak Manor is committed to organic agriculture. Although they no longer grow, they source organic non-GMO grains and seeds from local farmers when available, but their goal is to source from Ontario as their top priority. They produce a full range of products including stone ground flours, hot cereals, whole kernels and seeds.
Once the grains arrive at the mill, they go into production. Wheat, spelt, oats, barley corn and other grains come directly off the field. They are cleaned (removed of foreign materials), and then go through various machinery. Flour will go through the stone grinder. Flakes and cereal go through rollers or cutters. The oats also go through a heating process. Oats are heated in order to deactivate an enzyme that could cause them to go rancid quite quickly. Oats are the only grain requiring heat process. The Reiblings developed their own dry-heating process to preserve more of the nutrient value and character of the oats.
With the exception of flax from Western Canada, rice from California, millet from the U.S. Midwest, and specialty beans and seed from various points around the world, Oak Manor Farms buys from Ontario farmers and source as close to their own farm as possible. The corn for cornmeal, rye and barley originate only a few concession lines away.
Mississauga, Ontario – 51 km to the Co-op
Ontario Natural is the private label brand of Ontario Natural Food Co-op (ONFC). All Ontario Natural foods are Ontario grown and produced – offering leading quality, healthy foods that support both the local economy and the organic farming community. Ontario Natural is committed to supporting a sustainable food system – from seed to plate.
Certified by Ocean Wise™ , the fish are raised naturally and wild caught in fresh waters surrounding Manitoulin Island where the whitefish is caught, flash frozen, and packed on the same day. Wild whitefish are an excellent source of Omega-3 fatty acids making it a powerhouse of nutrition. Lake trout flesh is deep orange in colour and is delicious both BBQ’d or baked. Its flavour and texture is very similar to salmon steak, but with the benefits of having been wild caught and having higher counts of natural omega-3 fatty acids.
There are 2 formats of netting that they use include gill netting & trap netting. Gill netting is a selective means of catching fish you want to market. The size of the mesh, web strength, and net length and depth, regulate the size of the captured fish, so there is an extremely low incidence of bycatch, or non-target species. Trap netting uses an unbaited live trap; the fish are enclosed in an open volume of netting called a ‘pot’ and remain alive and are able to swim and feed till the trap is raised to surface. During harvest, the fish are sorted and those which are not wanted, because of either their size or species, are returned to the water alive. This form of fishing requires patience and great knowledge of local waters.
The fishery that Ontario Natural Food Co-op works with is a 5th generation family business that employs 20-25 people throughout the year. The company was formed in 1902. The fish are caught off of Manitoulin Island, in the waters of Lake Huron. This area is known for its pristine waters, excellent water depth and good year round water temperatures. These are the elements that help raise high quality and healthy fish. All of the fish are wild caught, meaning that they are free to roam wherever they want to, whenever they want to and eat whatever they want to. The fish are caught between May and December, but this is really dependent on Mother Nature. In 2015, for example, they were 6-8 weeks later getting into the waters because of the amount of ice on the lake. The fishery and plant are affiliated with the following organizations, Foodland Ontario, Hazard Analysis Critical Control Point (HACCP) and Canadian Food Inspection Agency (CFIA).
Belleville, Ontario – 250 km to the Co-op
Located in Belleville, Ontario, Pasta Tavola is a small batch artisanal pasta company owned by sisters Victoria and Paula Watts.
Pasta Tavola products are inspired by their Nonna’s pasta table – the “pasta tavola” – where they learned to appreciate the art of creating and sharing simple yet extraordinary good food.
To begin, they handcraft an authentically flavoured and silky pasta dough for Pasta Tavola products using a house blend of flours. Sourcing local ingredients from the Hastings and Prince Edward County region when possible, their pasta fillings are thoughtfully contemplated for a pure taste experience. As they discover new local ingredients, they experiment and add new delicious flavours to their pastas.
Victoria and Paula make their products daily without artificial fillers, additives, preservatives or chemical seasonings, taking delight in creating with simple, fresh ingredients.
Simcoe, Ontario – 70 km to the Co-op
The home of Canadian peanuts, Picard’s is owned and operated by the remaining Picard family members, John and sister Renee, who have been with the business since its inception over 30 years ago by their parents.
The unique products were created by John Picard to add a diversity of products starting with Ontario peanuts and then to value-enhanced snack products. In the following years, unique products made with the finest chocolates, unique snacks like their “Crispy Potato Chip Covered Peanuts” and now their farm fresh Kettle Chips are all unique to Picard’s. They are only found in the Original Picard’s stores in St.Jacobs, Talbotville, Waterdown, Niagara-on-the-Lake and Waterford.
Peanut seeds are planted in May, and by June small yellow flowers can be seen signaling a bountiful crop. The plants may be irrigated to reduce stress and encourage secondary flowering and peg setting.
Peanuts begin growth from the pollinated flowers above the ground attached to pegs that penetrate the soil and form the peanut underground. In late September, mature plants are dug up and left in the sun to partially dry. Combines are used to pick up the sun-dried peanuts and remove them from their vines. Peanuts are then washed, sorted and placed in wagons to be dried for storage. When completely dry the peanuts are graded and placed in cold storage until ready for processing. Picard’s peanuts are roasted weekly in order to deliver the freshest taste in every bite.
Picard’s processes over a half-million pounds of quality Jumbo Cocktail, Extra Fancy Virginia, Spanish, Ontario grown Valencia peanuts and other specialty nuts.
Guelph, Ontario – 48 km to the Co-op
Established in downtown Guelph, Planet Bean began roasting coffee in 1997. Worked-owned through the Sumac Community Worker Co-op, Planet Bean Coffee believes in a democratic workplace based on the international principles of co-operation to create a model for a people-centred economy. It is an innovative business model that is fair, sustainable and passionate.
Their focus was on certified fair-trade and certified organic gourmet arabica coffee from the beginning as Guelph’s premier and primo coffee company. Planet Bean coffee joined Transfair Canada in 1998, making it one of the first Certified Fair Trade coffee companies in Canada, and have stayed committed to roasting and selling only Certified Fair Trade coffee.
The organic integrity of their products can be authenticated from the plant to the cup with certification by Ecocert Canada. To respect the efforts and labours of their producing partners, Planet Bean Coffee have taken extra steps to have their warehousing, roastery, packaging area and retail operations certified organic. It also ensures organic integrity for their consumers right up to the point they enjoy the coffee.
Growing organic coffee is very labour intensive. Farmers work to develop soil biodiversity and combat erosion. They use machetes to keep the weeds down and create organic mulch and manure, and use mechanical insect traps and developed natural fungus based sprays to tackle the nasty broca beetle.
Organic and shade grown coffee growing practices is shown to buffer climate change impacts through the forests that sequester carbon and the moisture cycling services they provide. The shade trees help dampen the effects of drought and heat waves by maintaining a cool microclimate beneath the canopy. Planet Bean Coffee is grown in the shade of tropical forests which protects a myriad of creatures’ habitats, including songbirds.
As members of the Roaster’s Guild, Planet Bean Coffee’s roasting team are passionate about their work, highly experienced and knowledgeable. Their coffee beans are roasted to order in small batches and shipped expediently in re-useable containers; they don’t warehouse any roasted coffee so it’s always fresh.
Always looking to reduce their ecological footprint, the entire Planet Bean Coffee team is made up of avid cyclists for whom bikes provide both a clean transportation option and a fun ride.
Hamilton, Ontario – 16 km to the Co-op
RELAY Coffee Roasters is a local Hamilton roasterie on the beautiful Niagara Escarpment owned and operated by Jason and Rachel Hofing over 7 years.
RELAY Coffee Roasters roast only fair trade certified and certified organic coffee from a variety of origins. They are dedicated to supporting the economic independence of coffee farmers and in community development in the places where they live and work. They also believe coffee is to be grown sustainably, without the use of pesticides for a healthier planet and a better cup of coffee, so
Focusing on the art and craftsmanship of roasting coffee, RELAY Coffee Roasters craft roast in small batches with diligent attention to time, temperature, colour and aroma.
Their goal is for everyone to experience the full potential of flavours, tones and nuances of coffee.
Saint-Léonard, Ontario – 613 km to the Co-op
RISE was originally co-founded by Simon Bertrand, now its President, David Côté, Julian Giacomelli and Arthur Petrosian to form what is now the over 60-member team of the company.
Their mission is to brew a unique, quality kombucha that sparkles and literally comes to life. Their brew is also a healthy and alternative choice to sugary drinks and high-caffeinated energy drinks. Not just an average beverage, it’s a health product that is certified by Health Canada.
Also Certified by the Canadian Food Inspection Agency and the Food and Drug Administration, RISE is made with organically grown, gluten-free and vegan ingredients.
There are no GMOs, no skewed ingredients, no secrets and definitely no additives.
RISE kombucha has a slightly sweet and tangy flavour which is created by the synergic action of yeast and beneficial bacteria. This is what transforms the sweet tea into a tonic drink. One with a personality of its own.
Their Fair Trade Canada stamp means that from start to finish, each ingredient of their kombucha is cultivated in fair working environments with careful adherence to labour standards, sustainable farming, and a fair governance system.
Encouraging growth in every person in their work environment, RISE is proud to employ people from all backgrounds and walks of life including new Canadians and people with disabilities. From bottling their kombucha, brewing new recipes or working on marketing strategy, each RISE employee helps to brew a better, healthier beverage.
RISE also sponsors and partners with a number of local and international environmental non-profits and programs to ensure their part in the preservation of the planet.
Owned and operated by Ingo and Sabine Huesing and Johannes Schneider, Saugeen Country Dairy is a biodynamic yogurt and kefir business. Located in Markdale, has been making and selling organic yogurt since the fall of 1994.
Their farm is about one-third pasture, one-third crop land and the rest is forest and wetland on its 560 acres of rolling land. There are many miles of treed fence rows bordering the fields, which help support the abundant wild life. It is certified organic and farmed according to biodynamic principles. This includes the application of specially-prepared composts made from medicinal plants and other organic materials, which are used in very small quantities, like homeopathic support for the land.
The fifty Holstein cows that form the foundation of the Saugeen Country Dairy spend their summers on pasture eating fresh grass. In winter they receive healthy rations of alfalfa hay, silage and rolled grains, all of which is grown organically on the farm. Their goal is to provide all the feed for their animals and keep the farm cycle as closed as possible. They believe that the inherent balance and health of the farm is greater the less they rely on outside inputs.
Saugeen Country Dairy makes yogurt from cow’s milk, bacterial culture and nothing else. They strongly believe that yogurt made from pure milk straight from the cow is the best. The shorter the list of ingredients the more natural and better tasting the food will be.
Terra Cotta, Caledon, Ontario – 71 km to the Co-op
Nestled amongst the rolling Caledon hills, Spirit Tree was designed and built with sustainability and practicality in mind by founders Thomas Wilson and Nicole Judge. They pride themselves on offering the best local products and produce and on creating super cider for their patrons.
By implementing the best available technology, Spirit Tree produces their sweet cider products without using considerable amounts of energy. Traditionally, sweet cider is flash pasteurized using a gas-fired boiler to eradicate any possible pathogens in the juice. In this method, using a heat exchanger, water from the boiler heats the juice to 180° C for 15 seconds. The problem is that many of the beneficial nutrients and enzymes in the juice are destroyed when heated, and this method also uses a lot of energy to run the boiler.
Spirit Tree utilizes a Cider Sure UV Unit for pressing. The juice is passed over a glass pane, which is illuminated using ultraviolet light, a computer controlled process. Any possible pathogens are eradicated with no heat being used, maintaining the naturally occurring nutrients and enzymes released during pressing of the fruit for a
By using a more traditional fermentation and storage cellar buried beneath their winery facility, they are able naturally to maintain a constant 8-10°C at 75-80% humidity, instead of resorting to electric-powered cooling jackets and humidifiers. The cool, damp clay at their location is perfect for maintaining optimal conditions in the cellar. An added benefit of the cellar is that by designing the cider mill room directly above it, juice from the cider press may be moved to the tanks in the cellar by gravity alone. This saves on the use of electric pumps and also minimizes oxygenation of the juice, improving its flavour.
Using Integrated Pest Management, Spirit Tree are able to continually monitor their apple crop for disease or insect infection. Tools for this include the use of insect lure traps, degree-day modeling, visual inspection and soil and tissue sampling. This allows them to fertilize using only what is required and when it is needed. They can pinpoint localized infections and treat only the infected areas of the orchard, thus minimizing sprays and to use only those chemicals that are targeted to that particular pest.
All of their apple trees are covered with a heavy wood mulch at their base, creating a natural humus at the surface of the root zone to allow microbial activity which benefits the apple trees as they break down the mulch. The mulch also improves water retention of the soil by containing rainfall and preventing evaporation which means that most years, the trees require no irrigation. Cool soil temperatures are also maintained in the upper root zone during the hottest parts of the summer, therefore protecting the trees from heat stress. Another benefit of the coarse mulch is preventing rodents from burrowing in the root zone of the trees and possibly chewing on the bark over the winter. The mulch also provides suppression of weeds.
The grassy areas between the rows of apple trees have traditionally been an average grass mixture that, once established, is continually mowed throughout the growing season. The purpose of this grass cover is to stabilize the ground against compaction due to the high traffic during certain times of year and also to protect against soil erosion. Spirit Tree grass strips are slightly different. In addition to normal grass seed, they have planted some legumes to create a natural source of nitrogen for the trees and also a wildflower mixture. The purpose of the wildflowers is to provide a food source for the native pollinators in and around their farm. To achieve this, they allow the flowers to bloom by alternate row mowing in the orchard. This allows one row to be in full bloom, thus providing food for the bees while the other row is establishing. Once that row has finished blooming, it is mowed down and the other row replaces it. Using this method. they are able to maintain an abundance of pollinators in the orchard. In the spring when the apple trees are in bloom, this army of pollinators will ensure an excellent fruit yield for their hand-crafted artisanal cider.
Scarborough, Ontario – 90 km to the Co-op
With several years of experience in the restaurant and catering industry, Eldad and Nurith Jungreis started Sunflower Kitchen in 1995 to share with others healthy, balanced and delicious meals. Nurith prepared the food and Eldad delivered them personally for the home-to-home Vegan meals service from their kitchen.
They’ve expanded their production and facilities over the past two decades. All stages of expansion have come as a result of trust in their products, respect to their vision, amazing customer’s feedback, growing on their pace and striving to reach their goals day in and day out.
Eldad is the machine production expert and the technical problem solver, while Nurith is the creative force and focuses on marketing and sales. She also develops the recipes, using her knowledge as a Holistic Nutritionist. Both feel the responsibility to work constantly and deliver in their food a balance between taste, quality and nutrition.
Their hummus dips are smooth, creamy, and delicious. They are also a great source of fiber and protein and full of vitamins and minerals.
Their pestos are made with raw fresh herbs, sunflower seeds, and never cooked to conserve their vitamins and minerals.
Low in fat and high in fiber, their soups are made with wholesome vegetables, beans and whole grains.
All Sunflower Kitchen products are vegan, kosher and verified Non-GMO. They are certified gluten free and do not contain dairy, nuts, preservatives, artificial flavours, trans fats, and sugars. Sunflower Kitchen is a family owned business committed to fulfilling the promise of creating delicious, wholesome, ready to eat dishes for you and your family.
<p><a href=”https://vimeo.com/83507790″>Basil</a> from <a href=”https://vimeo.com/user23617451″>Sunflower Kitchen</a> on <a href=”https://vimeo.com”>Vimeo</a>.</p>
Follow this link for more videos from Sunflower Kitchen on Food Factory.
Troy, Ontario – 28 km to the Co-op
Tree to Table Maple Syrup is a family business located in rural Hamilton. Owner Shawn Groen is now co-producing with Neil Chambers to keep up with demand. Together they value local food and local business.
Seeking to deliver premium maple syrup, Shawn and Neil pay close attention to every detail of every process involved in production. Without the use of reverse osmosis and chemical filtration, they produce rich and flavourful maple syrup. They also take pride in the way they manage their forest; attending to woodland biodiversity, wildlife habitat, and endangered tree species.
Tree to Table Maple Syrup has about 800 taps. They measure the number of taps, rather than the number of trees, because some trees have more than one tap. Never installing more taps than is healthy for the tree, they are committed to sustainable tree tapping and forest management. They drill smaller tap holes in the tree to make it easier to heal after the tap is removed at the end of the sugaring season.
Typically the sugaring season starts in late February to early March and ends in early April. Using a 2’ x 8’ stainless steel pan and a custom-made wood-fired evaporator, the sugar in the maple sap is condensed into pure maple syrup. The wood used to heat the evaporator comes from their bush, and consists largely of dead or diseased trees.
Since sap contains about 97% water and only 3% sugar, they need to boil all the excess water off in order to concentrate the sugar. Normally it takes about 40L of sap to make about 1L of their liquid gold. When they fire up the evaporator, they tend to boil for about 6-8 hours straight, resulting in 30-40 litres of maple syrup.
As they manage the bush, they are attentive to disease. For example, Elm trees are endangered largely because of the Dutch Elm disease. They have now removed most of the diseased Elm trees to prevent the spread of this disease. Simultaneously, they create room in the tree canopy for the surviving Elms to receive plenty of sunlight to grow healthy and strong. They also have several Ash trees that have not been infected by the Ash borer, and are monitoring these trees.
Additionally, they are now starting to selectively thin dense portions of the woodlands. When trees grow too close together, they are forced to compete for energy inputs, like sunlight, water and nutrients, which tend to limit the health and strength of all the trees in the area. When they thin densely treed areas, they regulate these inputs to promote the overall health and strength of the bush. Their bush is rich with wildlife, evident by the array of different tracks in the snow. Shawn and Neil are careful to leave sufficient dead wood and fallen trees to provide home and habitat for a wide variety of bird, creatures and critters.
Tree to Table Maple Syrup hosts an annual Open House in March, inviting guests to explore the mystery and beauty of maple syrup. If you have any questions or comments about our products or practices, please contact Shawn Groen, or follow Tree to Table on Facebook to find out more about this year’s annual Open House!
Simcoe, Ontario – 66 km to the Co-op
Established in 1970, the Van Groningen family started serving Norfolk area families from their VG Meats store on the Woollen Mill Road, or Concession 6 Woodhouse Road, in Simcoe. Now situated in Stoney Creek, VG Meats is run by the Van Groningen brothers Chad, Kevin, Kyle and Cory.
Having grown up in the butcher shop, they know the trade and what it means to deliver quality. There is at least one family member involved in every aspect of the process to help maintain the standards and traditions passed down from their grandfather that make VG Meats’ unique.
They are involved in every process, including animal breeding and genetics. Through selective breeding, the cattle’s traits are maximized to provide a leaner, more flavourful cut of meat and a smaller portion size. These characteristics ultimately provide a healthier piece of meat at a more economical price using safe and efficient farming techniques.
VG Meats work in true farm-to-fork fashion and are authentically local with a strong traceability program. They record where each animal was raised, its age, what it was fed and other significant events to help build quality and ensure consumer safety. Their beef is homegrown from their own herd of cattle, their pork still comes from the same area farmer it did 30 years ago, and all of their poultry is locally raised and processed.
They work with farmers who share the same principles. Small herd size ensures that they can provide high care and be confident that all their animals are humanely raised.
Their Cattle start out in free range pasture living. As the weather turns colder and fresh grasses become unavailable, a variety of fermented grasses and grains are provided as well as supplements to ensure healthy nutrition. The feed is then transitioned to a corn-based diet with full access to dried grasses. Their cattle are raised without the use of growth promoting hormones or hormone implants. Aside from the health implications, implants make the beef cuts larger, tougher and result in a decrease in flavour.
Proper health care and vaccinations are given to maximize the health of their animals resulting in a pure, safe and healthy product. With the help of nutritionists, feed is balanced to ensure good animal health and welfare without the need for antibiotics. Antibiotics are given only when necessary to treat a sick animal. The animal lives through the withdrawal period to ensure there are no antibiotics in the meat when it reaches the dinner table.
By raising the product themselves and sourcing out through local suppliers, their short supply chain guarantees their high quality meat is sold at fair prices. VG Meats products were born, raised, fed, processed and packaged in Ontario by the Van Groningen family and friends.
Orangeville, Ontario – 96 km to the Co-op
In 1986 the Dutra family began selling traditional goat cheese in the heart of Toronto’s St. Lawrence Market. Passionate to share quality goat cheese with the world, the Dutra’s expanded their facility in 1989 and Woolwich Dairy, as it is known today, was born.
From the days of milking their goats and processing cheese by hand, Woolwich Dairy has grown to support over 200 farms across Ontario and welcome over 150 employees to their family in Orangeville, Ontario.
30 years later what started as a passion for traditional cheese making has materialized into a brand known for quality, wholesome ingredients. From the farm to your fork Woolwich Dairy remains dedicated to sharing quality goat cheese with you and your family.
Fenwick, Ontario – 73 km to the Co-op
Wrap It Up ~ Raw is an organic, vegan, gluten/wheat/dairy-free, raw wrap developed by the creator and founder of Wrap It Up ~ Raw, Joanne Van Liefland.
The main ingredients are carrots and ground flax seed. Both of these ingredients are loaded with fiber, with a total of 6 grams of fiber per wrap. The other ingredients include sun-dried tomatoes, red pepper, onion, garlic, parsley, lemon juice, Italian seasoning, salt and pepper.
A Registered Holistic Nutritionist, Fitness Instructor and mother of two, Joanne is inspired to help people make The Nutrition Connection: the connection between what we eat and how we feel. Joanne is the recipient of the 2014 Shannon Passero Women’s Business Grant.
Created locally in the Niagara Region with Love from Joanne, these wraps are 100% raw and contain no junk period. Perfect for the ‘on the go’ busy health nut. Just add your favourite fixings and wrap it up!