In the heart of Alberta's Foothills, a growing movement of local food producers is changing the way we think about our meals. At the forefront of this farm-to-table revolution is Nick Shipley, founder of Hartell Homestead. His journey from agricultural salesman to passionate farmer offers a glimpse into the world of sustainable, local food production and the challenges and rewards it brings.
The Birth of Hartell Homestead
Nick Shipley's path to founding Hartell Homestead was born out of necessity and a deep-rooted connection to farming. After losing his job as an agricultural salesman during COVID just six months after purchasing a farm, Shipley faced the daunting task of making ends meet. Drawing from his family's farming background and his education in livestock nutrition and meat processing, he decided to expand the farm's operations.
"We doubled the garden, doubled the chickens," Shipley recalls.
The turning point came during their first participation in Open Farm Days, an Alberta-wide event that allows the public to visit and learn about local farms. The overwhelming support from visitors convinced Shipley and his team that there was a strong demand for locally produced food and farm experiences.
A Co-op Model and Educational Mission
Hartell Homestead opened its farm shop in May 2021, with a vision to operate as a co-op that brought together products from neighbouring farms and producers in one space. Open every day except Wednesdays and Christmas, the shop offers more than just produce – it provides an opportunity for visitors to connect with farmers, see production firsthand and interact with the farm.
Shipley emphasizes the educational aspect of their mission, citing a startling statistic quoted by the Minister of Agriculture in 2021 that 7 out of 10 Canadians have never set foot on a farm.
"We want to show people how we farm and where their food comes from," he explains.
This mission extends to addressing misconceptions about farming practices, such as the realities of grass-finished beef and the nuances of organic production. To contribute to their educational mission, Hartell Homestead offers a diverse range of seasonal events and classes designed to engage and inform the public about various aspects of farming and sustainable living. From animal husbandry to garden planning, chicken keeping, canning and seed saving, these educational opportunities cater to a wide range of interests. They also host special events like a sausage and smoking class, kids' day, haunted farm experiences, and ladies' nights, fostering a sense of community and connection to the farm.
Seasonal Produce and Year-Round Offerings
Hartell Homestead showcases a changing selection of local products throughout the seasons. Eggs, local ranch-raised beef, and local heritage pork are available year-round. Seasonally their farm shop offers an opportunity for U-pick garden produce - including carrots, beets, onions, squash and lettuce - allowing customers to harvest their own produce, promoting a zero-waste approach.
Other offerings include Highland cattle beef, Lakeside Farmstead cheeses, herbs, locally grown garlic and Highland Honey produced on their land. Shipley notes the importance of educating the younger generation about food sources, recounting an experience with a six-year-old visitor who was surprised to learn that beans grow on plants.
Challenges of Local Production
One of the biggest challenges for local producers is competing with large-scale agriculture producers and the lack of clear regulation around culturally circulating food terms, including natural, grass-finished, pasture-raised and local. This regulatory ambiguity allows for misleading marketing practices that can confuse consumers and undermine the efforts of genuine local, sustainable farmers.
Another significant challenge is the misconception about pricing.
"The wildest misconception is that meat and everything we sell is going to be more expensive," Shipley states.
In reality, many of their prices are competitive or even cheaper than conventional alternatives, especially when considering whole-animal butchery practices.
Benefits of Eating Locally and Seasonally
Shipley passionately advocates for the benefits of consuming local, seasonal produce. From an economic standpoint, buying local keeps money within the community.
"Food is not taxed, so the farmer gets all that money, which goes right back into the farm" he explains.
The quality and nutritional value of local produce offer significant advantages to consumers. Fresh food that hasn't languished in warehouses or endured long-distance shipping retains more nutrients, as produce can begin to lose its nutritional value within a week of harvest.
Shipley, emphasizes this point, stating, "There's a night and day difference in taste when comparing local produce and meat to items that have undergone multiple storage and transportation cycles.”
The contrast is particularly stark when it comes to meat products. While grocery store beef may legally be sold as fresh even after undergoing up to three rounds of thawing and refreezing—a process that can compromise texture and quality—the beef from Hartell Homestead and their partners is cut and blast-frozen, ensuring when customers pick it up it is as fresh as the day it was butchered.
Moreover, Hartell Homestead takes transparency and traceability to the next level. Each cut of meat comes with detailed information including the farm name, the identity of the farmer who raised the animal and a specific lot number corresponding to the individual animal. This level of traceability not only assures customers of the meat's origin but also fosters a deeper connection between consumers and the source of their food, embodying the true essence of the farm-to-table movement.
Supporting Local Farmers
For consumers looking to incorporate more local and sustainable foods into their diets, Shipley recommends visiting farm shops and farmers’ markets and asking questions about the origin and varieties of produce. He also encourages participation in educational events and courses offered by local farms, covering topics from garden planning to animal husbandry.
Beyond purchasing products, consumers can support local farmers by visiting during events like Open Farm Days, participating in educational programs, and spreading awareness about the importance of local agriculture.
A Network of Local Producers
Hartell Homestead is just one part of a vibrant community of local food producers in the Foothills region. Shipley highlights several other notable producers:
Tender Living Farm - products made with ingredients grown and foraged in the beloved Sheep River Valley.
Forge & Farm -Produces award-winning black garlic, compound butter, and pesto
Highland Honey - Produced on the Hartell Homestead by the Manning-Ross family
Prairie Wind Farm - Produces organically grown vegetables
Saskatoon Farm - organically grown vegetables and U-pick berry picking in summer
Tierra Flores Farm - Offers fresh herbs during the growing season and dried herbs in the off-season
Maas BBQ - Hand-crafted smoked spices
Black Sheep Coffee - Roasted in Black Diamond
Winter’s Turkeys - Produces turkeys in the Foothills region
Local Loaf - Located in Okotoks, produces artisanal breads
Heritage Wheat Company - gut-friendly marquis wheat produced using traditional horse-drawn farming methods
F4 Ranches - Local-produced Heritage Pork
1907 Bison - Raises and sells bison meat
Alderwood Ranch - Texas Longhorn Cross Beef
Farm to Glass:
Eau Claire Distillery - traditionally harvested and locally sourced ingredients with environmentally conscious farming and distilling products
Spirit Hills Winery - Honey is used instead of grapes as fermentable sugar adding local ingredients and committed to organic and biodynamic production.
This network of producers contributes to a diverse and rich local food scene, offering everything from raw honey to heritage grains.
Looking to the Future
As Hartell Homestead continues to grow, Shipley and his team are always looking for ways to innovate and expand their offerings. Plans for the coming year include introducing a seasonal program for meat chickens, utilizing a 10x40 chicken tractor that produces high quality chickens as well as restoring the land as the chickens move through.
The farm also hosts special events like their Long Table Dinner during Farm Days in August, featuring local chefs and bringing together 50 people at a giant table to celebrate local cuisine and eat 100% off the farm. These events, with tickets going on sale in spring, offer a unique way for the community to connect with local food producers and experience the farm-to-table concept firsthand.
Hartell Homestead and the network of local producers in Alberta's Foothills are at the forefront of a movement that's reconnecting people with their food sources. Through education, transparency and a commitment to quality, these farmers are not just producing food – they're cultivating a deeper understanding and appreciation for sustainable, local agriculture. As consumers become more aware of the benefits of eating locally and seasonally, farms like Hartell Homestead are poised to play an increasingly important role in shaping the future of food production and consumption in Alberta and beyond.
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