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But there is very little research to help farmers improve and increase their production, according to a literature review commissioned by Ontario Rabbit. In fact, there are North America-wide gaps in meat rabbit research and resources. Continue reading Research needed to meet local food demand  
Ontario Pork has taken the lead in working with farmers, retailers and processors to determine the level of marbling consumers want, evaluate different swine genetics and feeding regimens and assess the quality and consistency of carcasses.
I had been a part of an annual food writer tour run by AGCare and the Ontario Farm Animal Council of a farm in the Ottawa area that raises chickens destined for KFC, aka Kentucky Fried Chicken. I wrote about what I heard, saw and experienced that day – and posted a few photos of our visit. Continue reading A KFC chicken post follow up Normally, when I go grocery shopping, I approach the whole experience a bit like a military mission – with focus, list in hand and plan in mind to get in and out as quickly and painlessly as possible. Several weeks ago, I was a bit less rushed than usual at the supermarket, so I had a bit of time to slow down and observe what was going on around me. What I noticed intrigued me and stuck in my mind over the next few visits. Continue reading Pondering fresh meat’s future In a society where less than two percent of the population farms, there’s a real knowledge gap when it comes to food. It exists on many levels – nutrition and preparation come to mind – but especially on the production and origins end. So it’s no surprise that one of the main missions of many in agriculture today is to talk to people about how food is produced and where it comes from. This is all relatively simple and straightforward when we are talking about fruits, vegetables and field crops. It’s not even that complicated with milk and eggs. But meat is another story. Continue reading Do we or don’t we talk about it? This post is a continuation from yesterday’s H1N1 topic that explored Alberta Pork’s experiences at the centre of the H1N1 media storm earlier this year. The information is based on a presentation I attended by Lee Funke of Torque Communications at the recently held Canadian Farm Writers’ Federation conference in Edmonton. He outlined some of the challenges facing Alberta Pork’s response team – and their responses – at the height of the H1N1 crisis that struck Alberta when a herd of pigs was found to be infected with the influenza strain this past spring. Continue reading Alberta Pork’s H1N1 challenges, responses It’s hard to imagine what it’s like to be at the centre of a media firestorm unless you’ve actually experienced it. For the staff at Alberta Pork and the communications professionals working with them, the spring of 2009 provided more first-hand experience than they could have ever wished for. Continue reading Inside Alberta Pork’s H1N1 war room |   | ||||
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There is a growing demand for Ontario rabbit meat, which means opportunity for Ontario farmers to fill a local food niche.
Consumers are looking for the full flavour of marbled pork and work is now underway to bring such products to the Ontario market.
One of the most read posts on this blog continues to be one that I wrote about a year and a half ago, called