Ontario invests in agricultural education centre

Tuesday, June 14, 2011

by BETTER FARMING STAFF

The Ontario government, through the Rural Economic Development Program, is investing $97,500 in Earth to Table Farm: Agricultural Education Centre being developed in Flamborough.

Jeff Crump, partner and executive chef for Landmark Group, said the centre could ultimately be a major source of meat and produce for the five restaurants in the Landmark Group, including the Ancaster Mill restaurant, the Cambridge Mill, Spencer’s, and the Earth to Table Bread Bar, in Hamilton, and the Elora Mill.

The Rural Economic Development Program money, Crump said, is a 50/50 investment that will be used to develop a business plan for the farm which will eventually employ 35 people including a farm manager and butcher. The 100-acre property will eventually be certified organic. There will be animals as well as crops and the centre will be open year round. Most of the employees will be involved in the educational program at the centre which could include cooking classes, urban farming and animal husbandry, among others.

“The inspiration for this is Stone Barns Center for Food and Agriculture,” Crump said. Stone Barns is located 25 miles north of Manhattan in Poncatico Hills, New York.  According to its website, “Stone Barns operates an 80-acre four-season farm and is working on broader initiatives to create a healthy and sustainable food system. Through our Growing Farmers Initiative, children’s education programs, and diverse public awareness programs, we aim to improve the way America eats and farms.”

Crump, who does not have a farm background, said programs at Earth to Table will appeal to “anyone who eats.”

“My interest in farming,” he said, “is related to my interests as a chef. My job is to provide my customers with the best possible food and it is my opinion that the best possible food is seasonal and locally sourced and organically farmed.”

Crump said the final cost of the centre will be $2- $3 million. Staff will be working with people from FarmStart and an organic farmer as they work toward their goals of opening a butchery to deal with carcasses (plans do not include an abattoir) and move toward organic certification. Part of the farm is rented and grows corn this year; part lies fallow. BF