Stories from our other publications

Julie-Anne Walllewein working on one of the gourds.

Farm Life: From garden to gallery

Saskatchewan artist transforms gourds into works of art

What transforms an object from the plant world into an exquisite work of art? Gourd artist Julie-Anne Wallewein will tell you it requires a great deal of time, hard work, and attention to detail. She takes great pride and satisfaction in the entire process that begins with a seed package and ends with a piece […] Read More

We find the taste of dehydrated tomatoes batter than canned ones.

Storing food for the winter — here’s what works for us

Our preferred methods are dehydrating the tomatoes and freezing the spaghetti squash

This past summer was definitely busy. We had the pleasure of hosting a seven-year-old and a nine-year-old boy from Alberta, and they helped watch our year-old grandson while his mom ran the post office. As I don’t like to use the water canner with young children underfoot, I used our dehydrator for the tomatoes. Really […] Read More

Stopping the conflict avoidance dance on your farm

Here’s some ways to engage in constructive conversation

You are likely exhausted from harvest as you have grabbed this paper for a few moments of “downtime.” Harvest stress gives everyone on the farm team a chance to show their true colours as to how they manage mistakes and high tension. My question for you is, “Are you tired of the conflict avoidance dance […] Read More

After a week the fermented vegetables will have a mild tang.

Lowly cabbage deserves recognition

Fresh or fermented — it’s packed with nutrition

Cabbage may still be regarded as a vegetable of the poor by some, but it’s high time it receives equal respect and recognition with its cruciferous cousins. This humble vegetable is chock full of nutritional benefits. Part of the brassica family, cabbage is a cool-weather crop widely grown around the world. Studies at the Oregon […] Read More

Enjoying apfelstreuselkuchen 
in a café in Berlin.

In search of apples — anything with apples

This fruit brings back fond memories of growing up on the farm

In Berlin, I left the hotel early one morning in search of coffee and apples. Anything with apples. Wandering the neighbourhood, I found a sunny little bakery on a leafy street near the Brandenburg Gate. It had a tiny sidewalk patio with four tables and a plethora of potted plants. Best of all, a sign […] Read More

men on horses

Changing perceptions of modern-day war veterans

Horseback riding across Canada to reach people one kilometre at a time

Paul Nichols is out to change how people view modern-day veterans one kilometre at a time. His cross-Canada horseback ride started in Victoria, B.C. on April 13 and he hopes that by the time he reaches Canada’s East Coast in November, the word veteran will have a new meaning. “People in Canada love and support […] Read More

This is a colourful view of Jennie Van Straalen’s enormous mass-planted impatiens floral bed containing over 500 plants.

Singing Gardener: Ted talks about tomatoes

Plus, Butcher’s Broom, witch’s broom, and big-batch bran muffins

Welcome to the Grainews Singing Gardener˜. Seems the subject of tomatoes is never far away, so I’ll be doing some Ted Talk in that connection. We’ve all heard of Flin Flon, Manitoba, border city to immediately adjacent Creighton, Saskatchewan. I, Ted, wrote a song called “Flin Flon’s Rock Garden” and the late Irvin Freese wrote and recorded “The […] Read More


Eating shashlik in Ukraine

Imagine if you had to solve a word puzzle before you could eat. But the puzzle is in a different language and a strange alphabet. That was the challenge of ordering dinner in Izmail, Ukraine, a small historic city on the Danube River near the border of Moldova. My husband and I had just arrived […] Read More

Gord Rumpel butchers a side of beef at his abattoir near Craven, Sask.

Are meat cutters becoming a dying breed?

Butcher and owner of Rumpel Farms Abattoir thinks they are

He’s a dying breed. When Gord Rumpel surveys the Saskatchewan landscape for fellow meat cutters he is almost always the youngest. At age 40, Rumpel said it is rare to find anyone his age in the butchering business and even rarer to find those who own an abattoir. Rumpel and his six older siblings grew […] Read More

Who am I as father, founder and farmer?

You need to be intentional about being rich in relationships

As an outsider looking in to the many farm families that I am honoured to share time with, it always saddens me to see folks who cannot seem to grasp happiness beyond what they do as farmers, especially when it is time to let go of control of decision-making and let the next generation be […] Read More