Features
He was wandering outside New Orleans pizza in Clinton when pizzeria owner, Judith Damsma, saw him. He had put his boots and a pair of socks on a picnic table, and was walking around the parking lot wearing a rather worn pair of socks. It was early winter.
When a call went out for a chance to win a trip to one of the most prestigious beef cattle shows on earth, I jumped on it. As a beef cattle enthusiast, proud 4-H alumni, and partner in my family s cow-calf beef operation near Brunner, Ontario, I thought .
Dr. Robert Tremblay sees a lot of calf bottles soaking in sinks. Like they are supposed to get clean that way.
It must be a recreational activity. I guess bottles like to swim every day, joked the veterinarian as he addressed the issue of cleaning in r
Bryan Morton is passionate about old barns. In fact, according to family lore, he was almost born in one. More than half a century later, Bryan is combining his love of agricultural history and a desire to give back to his community by building Four Winds
There is more life under our feet than we can even imagine. In fact, there s a whole party going on there with a lot of eating and a whole lot of pooping. It s the eating and pooping that makes for healthy soils.
The misinformation among consumers really bothers me. Sometimes it keeps me up at night, says Wendell Schumm of Wallenstein Feed & Supply.
To combat the rural-to-urban disconnect and present his pro-commercial view of food issues, Wendell chose to do s
The Lake Huron shoreline is filled with icy floes and the summer s ship-watching seems far away. Captain Sikander Kazi s ship, The Federal Baltic, was the last vessel to leave Goderich last year to navigate through the locks and reach the Atlantic Ocean b
When it came time to naming the new business, Jessica Hastings knew she wanted it to contain the words lamb and delicious .
She s telling me this as we sit on the tailgate of my truck, feet dangling over wet grass, while her four-year-old asks for...
It was when Doug and Jane Richards saw the Great Horned Owl nesting on their property, and followed the progress of her owlets as they became limbers , jumping from branch to branch, that they recognized their once exhausted farm property was becoming a s
Using a process called IQF, Jackie Rowe is winning awards for her frozen garlic and hoping it will transform a beleaguered garlic industry
By Lisa B. Pot
Riding the local food movement while embracing new technology has created a product that earned...
By Emily Manns
Once learning to cook was one of the signs of growing up but with fewer and fewer people able to cook a nutritious meal for themselves, more and more groups are calling for action
Boiling an egg isn t rocket science, but it s more than...
At first, the pigs race to the back of the pen after glimpsing the multi-coloured plastic toys Kyla Ballard has attached to their teeter-totter. One pig approaches, then another, and within minutes the entire pen is sniffing and biting the new...
By Keith Roulston
Don Nott made the case for growing switchgrass sound-bite simple: This is the greatest crop I ve ever grown and I ve been growing crops for 48 years.
Nott was speaking to the converted as he addressed several dozen people gathered...
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