For the month of July, the Coquitlam Farmers Market is highlighting some of the great work vendors are doing to reduce their waste, both at market and throughout their production chains.
(Courtesy of Central Park Farms)
Kendall from market staple, Central Park Farms, says making sustainable choices within her company goes beyond just farming operations.
The goal behind our farm is ‘helping our community make ethical and sustainable food choices,’ so it’s important that we focus on sustainable and zero waste initiatives wherever we can.
Central Park Farms has forged relationships with various companies in food production and supply chain so they can work together to divert food otherwise destined for the land fill. Kendall says their pigs are fed through a cleaver food waste recovery program.
We feed spend brewery grains from local breweries, cast offs from a local organic granola bar manufacture so they get nuts, honey, whey, and oats, and then fruits and vegetables.
(Courtesy of Central Park Farms)
In addition to this program, the farm now simply uses vacuum seal bags for their meats instead of using an additional meat tray, and liner. Kendall says she was a bit concerned about how customers would respond to the change in packaging.
But when I explained to our regular customers why we were changing our packaging they were thrilled. Less waste they have to deal with in their homes as well. Plus as a bonus because the meat takes up less room without the tray we’re now able to use smaller bags therefore further reducing the amount of plastic we use.
With a more widespread push to better take care of our planet, Kendall says she the number of calls from food producers wanting to see if the farm could take on their byproducts or cast offs have increased, a “bit of a snowball effect”. While many companies are trying to reduce their environmental impact, some of what she has been receiving surprises her.
(Courtesy of Central Park Farms)
It’s really shocking to see what great shape this food is in that we feed but unfortunately in many cases by the time it goes through the supply chain from the grower/packer/producer to the distribution centre and then the grocery store it will have gone bad. But when we get it, it’s still in fantastic shape. Our kids often pull perfect fruit out before it goes to the pigs and eat it themselves while they work around the farm.
Kendall says we all need to do our part to leave the world a better place for our kids and that these changes go far beyond business operations and success.
That was the reason I got into farming in the first place is I was feeling like there was so much abuse in animal agriculture to both the animals and the environment so I just want to make sure we operate in a way that aligns with my values and how I want the world to be left for my family.
Look for future sustainability endeavours from Central Park Farms! Kendall says as her business continues to grow, constantly in a state of improvement, she is always looking for opportunities to integrate more efficient and eco-friendly systems and supples into farming operations.
Inspired by a traditional Taiwanese snack, Ethan of Food Migration has created a line of bite sized treats perfect for tea lovers.
Where I came from, Taiwan, people enjoyed tea on daily basis. Traditionally, these type of snacks are often enjoyed with tea. As Chinese drink tea with no sugar or milk added, the taste of tea could sometime be dry (or astringent) and bitter. Little sweets like ChaNut serve perfectly in tea drinker’s mouth and balance out less wanted sensation with mild sweetness and nuttiness. That’s why we call it perfect snack of tea.
Food Migration’s brand most familiar to market customers is called ChaNut, which has a more meaningful connection to its purpose as a compliment to tea than some may realize.
Our brand name ChaNut is actually the combination of Chinese phonic of tea, “Cha” and English word “Nuts,” which we are hoping will catch the spirit of tea and deliver the message to our customers.
There are currently three lines of ChaNut creations. Depending on the flavour, their main ingredients range from peanuts, to pumpkin and black sesame seeds, all bound by malt syrup, giving them their distinct and unifying flavour.
It’s actually my mother’s recipe. She cracked the formula from the traditional snack, we have in Taiwan. My Mom, like most of the parents, disbarred all kinds of junky snack. As nut gaining its popularity in the recent years, she decided to make her own snack. I learned from her after she proudly shared it with me on my trip back home couple years ago. I did tweak the recipe a bit afterward, but the basic taste is inherited from my mother.
Ethan says he used to think inspiration to create new food products was like a sparkle, coming from nowhere and caused by many of happy coincidences. Now he says new flavours are first inspired by the familiarity of Taiwan recipes and are then given a Canadian twist.
We ask our friends and family from time to time and improve the product base their feedback as well, trying to find the taste that can relate to our community. I guess you can say the inspiration is from where I am from and where I live now, and its a combination of who we are.
With its current success, Food Migration is looking to further migrate its favourite foods into the Canadian market. Ethan says he hopes products will continue to perk customers interest.
Much like a friend sharing great stuff with each other, I am hoping Food Migration would be your foodie friend. We hope the customer to know that ChaNut is a great healthy nutty snack, a great product before or after work out, and most importantly its a snack they could enjoy in any given day.
Creating Wax Poetic Creations was a no brainer for Alexandra. Starting out as a way to fill her creative drive, making candles has blossomed into a career.
To finally find my niche was so empowering. Over the next few months I explored the local artisan community and decided it was something I’d love to be a part of. Entrepreneurship runs in the family, and it snuck up on me. Before I knew it, Wax Poetic Creations was born.
Made from soy wax with lead-free wicks, Alexandra’s light scented candles are born out of seasonal inspiration- from citrus scents during the Summer and more sweet smells come Winter.
I take in a lot of recommendations from customers and decide what scents will be best received by others as well. One scent is available all year round, because it’s such a hit. It’s called Unwind, an essential oil blend of Bergamot, Neroli, and Mandarin.
There are a number of combinations of wax, wick and scents that can be chosen to create the perfect candle. Alexandra says she always chooses higher quality products to most importantly, support local businesses.
I believe that Wax Poetic candles should meet my own standards and values. Soy wax burns longer, burns cleaner, is environmentally friendly and is made in North America and even needs to be FDA approved. Paraffin wax, on the other hand, releases toxins into the air, burns faster, and is made from crude oil. Soy wax is made from the earth, and is biodegradable as well. Can’t go wrong with that! As for wicks, many candles use lead-core wicks. These have been known to release the lead back into the air as the candle burns. The materials I use do not release carcinogens. They instead are clean burning and longer lasting than the alternative!
For Wax Poetic Creations, small scaled, artisan production is the way to go. Alexandra says while the process can be challenging, it is very rewarding when she sees a customer’s satisfaction.
Smaller scaled production allows each candle to get the same attention. I can customize a single candle, change one’s colour, or alter its scent. To make candles, I spend hours dedicated to melting down the wax in small sets, pouring six candles or so at a time, and then individually designing, printing and placing labels. When all is said and done, I have completed each candle as a one-woman show. All sales support my ability to make more and continue with my passion.
Wax Poetic Creations has one of the most simple and elegant logos. Created by her sister Natalia, Alexandra says she wanted to get to the core of what makes a good candle so she literally turned to the element for inspiration.
The simple candle flame reflects on the simplicity of a soy candle. As my inspiration changes, I am slowly allowing my logo to adapt and become more simple, but the flame and wick will stay the same.
Alexandra has recently changed her focus to summer farmers markets and to continue to build her brand, giving her more opportunities to become further involved in the community.
In addition, Wax Poetic is soon to be a part of a new subscription box, some brick and mortar stores, and more! Near future goals include a summer full of events and markets, as well as my new home candle making classes that can be booked on my website.
Kale is one of those vegetables that some would like to not include in their diet but what we can all agree on is its nutritiousness.
Kale is a super food, so a great source of Vitamins A, B6, C, K, Calcium, Potassium, Copper Manganese, Iron, and fiber. The list goes on and on. We could write a book and some have.
Brian, “The Raw Guy” has created a product that takes an unconventional approach to consuming kale, enticing more people to enjoy the benefits of having a healthy snack option.
The foods that I offer at market are “Transitional Food”. Foods that have a familiar look, taste and mouth feel to the foods most of us are used to. This helps us move into a more raw plant based way of eating without feeling deprived. So these are flavours you would see in any chip out there and yes maybe a couple you wouldn’t.
Brian has taken his own raw food diet experience and desire to share this with others to create a range of uniquely flavoured kale chips, further inspired by his customers and own desire to fuse different food together.
So when I heard some talking on raw food a light went on and I’ve been following the light since then….It’s more a desire to share the power of food as a medicine.
Raw organic food leaves the nutritional profile of the food in tacked as nature intended. Brian says this means maximizing the nutritional value with the least amount of bodily energy expended and this concept is carried over into his products as well.
All this in order to maximize our health while having a yummy taste treat. There are exceptions naturally, but if you’re looking to optimize your health a diet high in raw plants is an impressive way to go.
Kale can grow almost all year in the Lower Mainland. Brian says it’s a hardy plant, not requiring perfect soil conditions or copious amounts of sunlight.
It’s one tough customer, but delivers a ton of nutrition. Go figure.
Fun Fact: Did you know a serving of kale has more Vitamin C than an orange?
A chipwich is a handmade artisan ice cream sandwich. The name chipwich coming from the Chocolate CHIP cookies, the wich from the sandWICH
West Coast Chipwich’s Dave Roberts has always been a cookie fan but wanted to create a delicious twist on the classic treat, ice cream sandwiches.
Ice cream andcookies whats not to like right? But is always seemed so boring with the tasteless wafer like chocolate cookie and plain vanilla ice cream that you always associate with.
After recently moving back to Canada after living in the United States for a couple of years, Dave began experimenting with flavours, and with much success among friends, he decided to take his creation to the next level: building a business.
I saw theamazing artisan ice cream shops around Vancouver and BC, I thought here isan area that needs some awesome chipwichs!!
Sourcing local and supporting other small local businesses are very important to Dave. Taking “local” to another level, the cookies that form the chipwich are all baked by Dave himself.
I actuallybake all my own cookies as they are not your traditional treats. My cookiesuse different sugars, molasses and cooking methods to make sure that they are not too sweet and also don’t turn rock hard when frozen.
(Courtesy of West Coast Chipwich)
In line with West Coast Chipwich’s commitment to local businesses, the company’s ice cream is BC made, from the raw dairy to the production.
The most important part for me was that the company was local and used BC dairy. I think that this is important not only to the taste but also to myvision to support and source local. One day I hope to make my own ice cream!
Dave is always ready to create and try out new flavours combinations.
There are so many subtle changes that can be made in the cookie recipe, cook times and temperatures that can change not only thetaste but the texture and sweetness levels as well. Once I have a combination of cookie and ice cream that’s when the real experimentation begins!
To ensure the highest quality product, Dave cuts no corners, baking and assembling all products by hand. From weddings, and birthdays, to employee appreciation, West Coast Chipwich has all your catering needs covered!
…or just to be the awesome guy in the neighborhood I am available for your nextevent! Over the next six months I want to put my delicious product into the hands of as many of my BC neighbors as possible. I am confident that everyone who tries my product will love it.
Only in his first year of business, Dave is ready to continue to grow his company and challenge himself, even looking to future labour expansions.
Did you know cultivated mushrooms are grown differently than other produce? Most are apart of a group of fungi called, saprobes, which feed off of and lie within decaying organic materials such as wood and straw, not soil. Coming this summer, customers of the farmers market will have the chance to purchase mushrooms grown from a unique blend of such materials thanks to Oyster and King!
Our mushrooms are grown on our unique substrate combination of wood chips and other organic materials and are delivered locally daily to guarantee freshness and quality.
(Courtesy of Oyster & King)
David Xiao of Oyster King says to grow mushrooms, carbon is derived from wood or straw, but accessible nitrogen is usually added in the form of bran, composted animal manure, or other means.
It is an labour intensive process in strictly controlled environment that is
by default organic, and sustainable operations operate much like a factory rather than a farm.
Mushroom growth is dependent on a maintenance of a narrow range of C/N ratio (for fertile compost), pH, temperature, and humidity.
David says oyster mushrooms grow at an ideal temperature of 10-24°C, making the spring and fall seasons the ideal time of year to grow.
Wild mushrooms have unique requirements for fruiting, and fruit throughout various times of the year. Morels pop in the late spring and summer, and chanterelles, lobsters and others come with the early rains of the fall wherever it is moist.
Fun fact:Did you know fungi were among the first organisms to colonize land beside plants? There is speculation that they had an early symbiosis with plants and this aided them in doing so.
Calling all donut lovers! The much anticipated, Royal City Donuts will be participating in the Coquitlam Farmers Market this season. But before digging in, here’s some more information about who they are and what their products are all about.
Jonathan and his wife, along with their team of fellow donut lovers want customers to experience the balance of unique ingredients that are put into each batch of their donuts.
I want them [customers] to think they are getting more than they expected in terms of flavour and quality.
Royal City Donuts has strived to bring a European style treat, made by hand with care and quality ingredients into the local market. With an expanding team and an eye for food trends, we can expect new things from the company.
My wife has contributed greatly, and now with two members joining the team we are starting to forecast a month in advance with ideas to play with. The trends in the food scene are also very influential with sweet and savoury being so predominant.
(Courtesy of Royal City Donuts)
Continuously forecasting a month in advance, Jonathan says himself and his team are always mindful to balance new blends of interesting flavours while still maintaining the integrity of the donut.
Once you do a few markets or pop ups in the same place you want to keep things interesting and give people a reason to check you out again and again.
With excitement building around the company, Jonathan says Royal City Donuts will concentrate on summer markets for now, but talks about what’s next for the company are already in the works.
We would love to have our own, industrial space where we can do higher production for breweries, coffee shops, corporate and large scale orders while having a small store front where people can get their fix.
Royal City Donuts already has a supply partnership with Hive Cafe in New Westminster and customers can expect continued creativity with their donuts.
Many of you will recognize Catherine and Trevor of Wheelhouse Seafoods from the Port Moody Winter Market. However, they will be new faces in Coquitlam this summer! Read more about them and their business, and be on the lookout for a seafood workshop with them at the market this September!
What got you starting in the fishing industry?
Wheelhouse Seafoods started in 2001. Trevor’s family on his mothers side were all fishermen out of Steveston, part of the Japanese Canadian fishing community, and his mother and aunts also worked at the Gulf of Georgia Cannery. Later, Trevor worked both in fish plants and (briefly) fishing himself. Catherine’s father was a sailor and worked on the tug boats and the waterfront. Her background was mostly in the restaurant business. So together we opened Wheelhouse Seafoods to provide the best, local seafood. We have recently expanded into food service, serving many of our seafood items hot off the grill.
Is there a peak season for BC seafood?
There is a peak seafood season in B.C which is basically March to Sept. This is when there is fresh halibut, salmon, sablefish, spot prawns etc. available. Year-round, certain items such as rock fish, sole and cod are still available fresh, but the supply is often more limited.
What would you like customers to know about local seafood?
The one thing we would like consumers to know is the value of fresh, local, sustainable fish and seafood – especially these days. A lot of people complain about the price of seafood, and it certainly is not cheap! But, there is a reason for that. A huge amount of B.C seafood gets exported out of the country which drives the price up, and fishing sustainably is a very expensive enterprise. BC seafood is a valuable commodity, but it is worth every penny compared to the cheaper, farmed fish that is widely available.
What is your favourite thing about selling at farmers markets?
Our favourite thing about selling at Farmers markets is being able to talk directly to our customers about our products and developing relationships with them. We feel its very important to purchase your seafood from someone you trust!
Florence & Hunter is an example of a local company supporting local through their products. This soap company uses local ingredients, and even local printers, to bring their beer soap to market. And, did you know there are many benefits to using beer soap? Find out more about this Port Moody vendor, and visit them at market soon!
What got you interested in crafting soap and body products from local beer?
I started soaping in general because I wanted a better alternative for lotions and soaps than what is commercially produced and sold in stores. With already being a part of the beer industry on brewers row I had access to beer and when I did the research of the benefits, I decided to play around with soaping with beer. I formulated a recipe that made amazing soap that I fell in love with. Each brewery on brewers row donated the first growler of beer for me to get going in spring of 2017 and I have been hooked on beer soap ever since. I think I get most excited that I use supplies from a local company, print labels from a local port moody company, and use beer from port moody. My whole focus is on local products and community,
Without giving away too many secrets, how is the beer incorporated and processed into your products?
Quite simply, I use uncarbonated beer fresh from the can in place of water in the making process of the soap. When the soap is complete you can not smell the beer. I add essential and fragrance oils to the soap to scent them all differently. Only the healthy benefits remain inside.
What are the benefits of body products made with craft beer?
I love this question because a lot of people are surprised at just how many benefits there are! The hops in the beer have skin softening amino acids to help soothe your skin. The brewers yeast used in the soap acts as an antibacterial agent which can be a great aid for acne. The beer also has vitamin B and other moisturizing vitamins for your skin that create a frothy lather when used, This soap can be used not only for cleaning your body but also for washing hair and frothing up for shaving!
Why do you feel that shopping local is important?
I am all about supporting the community, and shopping locally does just that. It keeps a connection within the community which is the biggest reason I love what I do. Creating Florence&Hunter has connected me with so many great suppliers, vendors, and people within the community – that is the real reason I do what I do.
You may have already discovered Marco and Katie of Cascadia Bakehouse and their delicious treats, loaves, crackers, and more! If not, be sure to visit them at the market soon, and read more about them and their love of baking and markets.
How did you get interested in baking? Marco: I Grew up observing, cooking and of course, eating. I pursed my artistic endeavours through animation school at Capilano University and then followed my passion for food by enrolling in the advanced baking program at Vancouver Community College. I spent a lot of time watching the food network, testing dozens of loaves and rolling more croissants then my family could stomach.
Katie: I also grew up in a family with a love for baking and cooking. After graduating with a major in nutrition, I became interested in having a hands-on approach and enrolled in the San Francisco Baking Institutes’s Bread and Pastry Program where I fell in love with viennoiserie and pastries.
Coming back home, Marco and I met each other while working together at a local bakery. Continuing to pursue our passions, we went on to work in various bread, pastry and chocolate shops including Terra Breads, Chez Christophe, Liberty, Nelson the Seagull, Patisserie LeBeau and Beyond Bread.
What is your favorite part about selling at Farmers Markets?
We have had such a positive experience with the Port Moody Farmers Market and find that the interactions with customers is our favourite part. Whether a new or returning customer, we love to talk about food and baking and are more than happy to share details about our products, the natural ingredients in them or how it’s made. And so it’s a real treat to be able to point out the local vendors who have grown, raised and farmed the eggs, fruits and vegetables we often use in our baked products.
Why is buying local important to you?
Buying local is an important part of our business as our baked goods really do reflect the quality from local farmers and producers. Not only do we enjoy the ingredients, but buying local also helps to build relationships as you can put a face to a name. We do make a big effort to use local ingredients when we can. Buying local supports a local economy, is better for the environment, keeps local farmers in business and supports the notion of eating with the seasons.
Tell us something about yourselves that your customers may not know.
Back in 2014, we worked on the Famiglia Creanza olive grove in Altamura, Italy for 3 weeks. We picked, sorted and carried hundreds of pounds of olives everyday and at night explored some of the most beautiful areas within the region. This experience has stayed with us as we continue to use this olive oil in our everyday cooking and in the focaccia we sell at the market.
