Mihangel speaks with a real Wild Oat - Thomas Hagan from Naturally Manitoba. Thomas is a rancher practicing holistic, ancient grazing with his natural prairie grass plot of land near Oak Lake, Manitoba. It’s a free-ranging conversation about everything under the sun that has to do with soil health, herd happiness and consumer confidence. But first, they touch on the tornado that blew threw the area causing lasting damage as well as two unfortunate deaths.

A wide-ranging conversation with Toban Dyck that touches on where the crop cycle is at, fed/provincai/farmer programming developments, geo-politics down he barrel of a wheat shaft, and Mihangel and Toban barely touch the surface on the quality of select provincial highways.

Get out your pie pans and roll up your sleeves… it’s saskatoon berry season!

Join us on a tour of the Purple Berry Orchard and make plans to head on out to score yourself a few gallons of wild saskatoons in a wonderful country setting.

btw; say hi to the Alpacas on your way in and out!

aaaaaaannnnnnnddddd here’s just one example of whatchya can do with them…

Ingredients

4 cups Saskatoon berries

1/2 cup white sugar

1 tsp extra white sugar

2 1/2 tbsp corn starch

14 1/2 oz pastry (pie crust for one 9 inch pie)

1 egg for brushing the top

Instructions

• Gently congregate your Saskatoons, sugar and cornstarch/crushed Tapioca, until the berries are glazed.

• Slide your bottom crust into place on the pie plate.

• Then tip your berries in.

• Spread a little butter on top if that’s to your taste.

• Top with your other crust.

• Brush the top crust with the egg and then baptize with a little sugar-sugar on top.

• Crimp the seams together and vent by adding your makers-mark.

• Choose the lowest rack and bake for 15 minutes at 425 degrees, then quickly lower the temperature to 350 degrees and let that baby bake for another 50-55 minutes.

• When the edges start to brown - as will anything in an over that hot - cover them with tinfoil or try using a pie crust cover. Make sure you go out and buy one beforehand! (always a good idea…)

• When you see the pie filling bubbling and nicely browned, remove from the oven and cool on a baking rack.

• Keep all prying eyes and wandering hands at bay until cool. Then hide that pie until desert time, lest it be a few bites short at serving time!

Where’s the Beef?!?!?!?!

It’s just south of Virden, Manitoba… Naturally!!

Casually eating native prairie grasses and getting the taste right. Listen in as Thomas Hagan from Naturally Manitoba talks about raising beef and pork the old way. While also employing grazing management and utilizing low-stress handling techniques.

Keeping one eye firmly on the past, he is learning from Mother Nature about soil health and pasture regeneration. Raising healthy beef and pork is the most important part of Thomas and Felicity’s work on the ranch and it shows in his curiosity about the earths natural rhythms and the breadth of acquired knowledge being implemented in providing healthy food to share with their fellow Manitobans.

Deliveries to Virden, Brandon & Winnipeg.

Visit: NaturallyManitoba.com

Remember back in the day, when the whole famn damily would pile into the Ford LTD and pops would hook up the camper the shape (and size, it seemed) of an egg; and you would hit the happy highway for a long, hot summer of happy motoring? Me neither…

But the lucky ones do!

From the recipe and methods of the Trappist Monks, led by Brother Albéric, near Holland, Manitoba a new cheesemaking dynasty is reborn and christened Prairie Tradition.

Chef’s Rachel Isaak and Dustin Peltier, of Loaf & Honey Catering (real food for real folk!) put in the long hours over many years to obtain the knowledge and experience that will allow them to provide us with real cheese made from real, unpasteurized milk. In return, they will be provided with a livelihood rich in cultural heritage that dates back millennia.

Ask for Prairie Tradition Cheese at your local fine foods establishment… and vote! Real Milk®

James Duncan and Oska the Great Grey Owl talk about (and demonstrate) some of the interesting personality traits of the Great Grey Owl. We also discuss owls in general and the impact that changing environments and human understanding of nature has had over time.

We will be following up with James and Oska down the line… stay nocturnal!

Come along for an audio tour of a historic grain elevator given by Ernie Neubauer.

note: seeing these elevators in person is the only way to do it! But the audio is pretty good too…

We stop in to the historic grain buyers office at Inglis to visit with Bert Marshall and Ernie Neubauer to chat about the elevators, how farmers interacted with the grain companies and the changes that have happened in farming and elevator operation in the meantime…

Visit the elevators and take the tour! It’s a fabulous look back into a key component of our farming history and walking into these prairie giants is a real thrill.

Ever wanted an autumn meadow in your hand? Are you curious about natural oils that you can put into your salads, cook with and even use as a skin care product when blended with calendula extract?

Then you may be the perfect person to seek out Freefield Organics’ Camelina Oil, Calendula Oil and Flax Oil. Grown and cold-pressed in Inglis, this product is making its way onto shelves of fine food stores across the prairies.

When Erna & Franz moved from Austria to the suitably rolling landscape of western Manitoba, they brought with them the ancient Camelina plant that has given sustenance for thousands of years. Grown organically and cold-pressed, the oil is about as natural as you can get it. So, what are you waiting for?…