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The Commodities The following section gives interesting facts about each of the major commodities or groups of commodities produced in British Columbia. This is only a partial list of all the commodities grown in BC. It was grouped in this way simply for space considerations. For more details on each, contact the agencies noted. Animal Meat Dairy Poultry Beef Cattle Ranching Interesting Facts Where are the ranches in BC? Beef animals are ruminants and like all Ranching takes place primarily in the Interior ruminants they have four compartments to region of British Columbia. Cattle ranching their "stomach". When ruminants swallow generally is in areas where rangeland is grass or other vegetation the feed goes into available. Cattle harvest the grass of the the first section of the "stomach" called rangeland. In BC, cattle producers are the rumen. Here it is broken down by dependent on roughly 8.5 million hectares of billions of micro-organisms. Crown rangeland where cattle graze during It is this feature that allows ruminants the spring, summer and fall. The ranchers to digest tough cellulose and convert it to pay a fee to the government for the cattle usable food. When the rumen is full the to graze on Crown land. The rangelands animal will lie down to rest During this time it complement the ranchers' deeded land will burp up portions of food from the rumen. of approximately 1.5 million hectares. These portions called "cud" are brought back up An individual rancher's deeded into the mouth, chewed into a pulp and swallowed again. land would include the ranch home and buildings, The chewed food goes on through the other three "stomachs" calving areas and hay and crop producing lands. where it is digested. Other ruminant animals are dairy cattle, sheep, goats and bison. How many beef cattle do we produce? In BC, there are approximately 320,000 beef cows. What is cattle ranching? Adding the annual calf crop, yearlings, and bulls Cattle ranching is the raising of cattle for beef. there are approximately 500,000 head of beef cattle A cattle herd is made up of calves (singular-calf, in the province at any time. newborn male or female); heifers (female adult animals that have not yet calved); cows (female How are beef cattle produced? animals that have had a calf); and bulls (adult It takes from 18 to 30 months for a beef animal to males); steers (castrated male animals). reach market weight. Often different producers are These groups of cattle are separated during certain involved in the different stages of raising cattle: months. The cow herd is usually kept at the ranch the cow-calf operator initially raises the calves; headquarters during the winter months. The rancher the backgrounder raises weaned calves on mainly feeds the herd stored feed that has been produced forage diets; and the feedlot operator feeds calves the previous summer. On most ranches in BC, the a high energy grain diet until they reach market cows have their calves in the early part of the year. weights. There are many different combinations of Once the grass begins to grow in the spring the these stages and not all animals follow the same cows and their calves are turned out on to pastures path to reach market weights. to graze. In many parts of British Columbia the cows Cow-calf operations are the most common beef and calves are moved onto forested rangelands for operations in BC. Cow-calf operators maintain cow the summer months. herds and raise their calves from birth to weaning. 2 "Grow BC" Each year a cow is expected to produce one calf. What challenges do ranchers face? The cows are bred usually in late spring or early One challenge that ranchers face is competition summer. A cow is pregnant for nine months. for the use of Crown-owned rangeland and water Newborn calves nurse their mothers and as they resources. Land and water uses which can conflict grow, they graze on pasture or rangeland with their with ranching operations include domestic water mothers. When the calves are six to eight months needs, mineral extraction, native land claims, old, they are weaned and moved to a backgrounding outdoor recreation, parks, subdivisions, timber operation. The heavier calves may go directly to a production, wilderness areas, wildlife management feedlot. areas and wildlife ranges. With good range Cow-calf and backgrounding operations are often management, cattle grazing is compatible with combined. The backgrounding operations raise calves many of these other uses and usually improves the after six months of age, to take them to the feedlot range for other uses. The ranching industry is active stage. Backgrounders harvest hay and make silage in land-use planning and works to co-operate with for winter feeding. Rangeland and pastures provide other resource users for present and future needs. forage for the other months. Backgrounded cattle go to the feedlot when their desired weight is achieved. Who's involved in producing beef? • Ranchers/cow-calf operators What happens when • Backgrounding operators the beef cattle leave the ranch? • Feedlot operators Cattle that have been backgrounded are sold • Veterinarians to feedlots to be finished before processing. • Machinery dealers Traditionally, animals are transported by truck or • Feed and fertilizer sales persons rail to be sold, most commonly through public • Auctioneers livestock auctions. At the auction, the auctioneer • Truckers sells the cattle to the highest bidder. In recent years, • Packing plant workers new marketing techniques have been developed • Meat graders/inspectors/butchers including computer and satellite auctions where the cattle buyer bidding on the cattle may be Contacts and other resources: hundreds or thousands of miles away from the BC Ministry of Agriculture and Lands cattle. BC Cattlemen's Association Photo by: Neil MacDonald A Guide to BC's Agriculture Resources 3 Beef Feedlot Finishing Interesting Facts in quality, texture and taste. The cattle gain from Beef cattle are ruminants, which means one to two kilograms of body weight per day. they are best suited to digest forages (grasses Cattle are ready for processing when and legume). If their feed is changed gradually, they weigh 550 to 640 kilograms (1,200 the microbes in the rumen(stomach) will change to 1,400 pounds). so that they can digest grain diets. Grain is used in beef-finishing diets because it has What happens next? higher energy values than forage, and When the cattle have reached their cattle gain weight more efficiently. optimum weight, they are sent to packing plants. In a federally-inspected packing What is a feedlot? plant, the animals, and then carcasses, When calves are anywhere from eight to are inspected to ensure that the 20 months old, depending on how they animals are healthy and the beef have been fed, they are sent to a feedlot is wholesome. After inspection, where they are fed a high-energy diet. the carcasses are graded based on the ages of the animals, the Where are the feedlots in BC? quality of the meat and the meat yield. In Canada, Most of BC's feedlots are located in the Interior there are three A grades, based on the level of Regions, with many in the Okanagan Valley. marbling (amount of fat laced through the meat). Feedlots in BC vary in capacity size from 500 head AAA has the highest amount of marbling. The to 7,000 head of cattle. BC cattle are also sent to carcasses are cut in two, and the sides of beef Alberta for finishing in large feedlots. are sold to grocery stores and butcher shops. In some cases the sides are further processed and What happens at the feedlot? cut into portions that fit into a box. This is called The cattle are kept in large, comfortably bedded "boxed beef". Many of the large grocery stores pens. They are given a controlled diet that assures and restaurants receive their beef in this form. The they will gain just the right proportions of muscle by-products, such as bones and hides, are sent for and fat. The resulting beef product will be consistent further processing. What products come from beef cattle? Processed cattle give us many products. Among the food items produced are steaks, roasts, hamburger, organ meats, sausages and gelatin. Beef products are high in vitamins, iron, zinc, and other minerals. The hides from the cattle are tanned and used for leather products (shoes, belts, and Grading Stamp Inspection Stamp sports equipment). Medicines made from cattle 4 "Grow BC" by-products include insulin (for diabetics), heparin Who's involved in producing beef? (an anticoagulant) and epinephrine (for allergies). • Ranchers/cow-calf operators Other by-products are used in making soap, • Backgrounding operators cosmetics, buttons, photographic film, sandpaper, • Feedlot operators violin strings and explosives. • Veterinarians All segments of the beef cattle industry work • Machinery dealers toward bringing consumers beef that is tasty and safe. • Feed and fertilizer sales persons They are very careful to treat their cattle humanely • Auctioneers by keeping them healthy and well fed. Producers • Truckers educate themselves about new and better feeding • Packing plant workers methods, safer ways of handling cattle and up-to- • Meat graders/inspectors date health practices. • Butchers Contacts and other resources: BC Ministry of Agriculture and Lands BC Cattlemen's Association Beef Information Centre A Guide to BC's Agriculture Resources 5 Bison Interesting Facts reproductive system believe forage is plentiful by Bison can easily jump over 2m fences. They providing the best pasture six weeks prior to and can go almost anywhere and a common saying is during breeding season. "You can lead a bison anywhere it wants to go." Bison cows are seasonally polyestrus which means they have more than one What are bison? estrus cycle characterized by a distinct Bison are large mammals with a keen breeding or rutting season lasting from 2 sense of smell and excellent to several months. To ensure a cow cycles eyesight. They have a reputation for each year, farmers must maintain top herd hardiness and have strong herding nutrition. instincts. They are curious, wary and Mature bulls are hard to handle and easily frightened. Their bodies are covered dangerous during the breeding in long, coarse guard hairs and a matted, season (rut). Rutting bulls bellow woolly undercoat. A shaggy, woolly dark frequently and increase grooming brown mane covers the head and forelegs; activity by pawing, wallowing the coat on the hindquarters is short, straight and horning. Trees are jabbed, and coloured coppery brown; the head and beard rubbed, debarked, thrashed and even uprooted. are almost black. As with beef cattle, there are cows The rut reaches its peak in late July to mid August, (female), calves (young) and bulls (male) in the herd. waning by the end of September. Most of the breeding activity happens during the cooler times of Where are bison produced in BC? the day, such as dawn and dusk. Optimum breeding Forty-six per cent of bison farms are located in occurs in July or August with calving in April and May. the Peace River North East region, 27% in the The gestation period is just over nine months, Thompson-Okanagan, 15% in the Cariboo-Central- or between 270 to 285 days. Usually one calf, Chilcotin area, 2% in the Kootenays, and 3% in the weighing 20 to 25kg, is born. At two and a half Lower Mainland. years a bull can weigh 550 to 650kg and are generally slaughtered for meat at this age. Bison are How many bison do we produce? fully mature at 8 years and live for 12 to 25 years. There are approximately 120 bison farms in BC. They can, however, become very cantankerous after The total population of bison averages 12,600. 5 years of age. How are bison produced? How is bison used? As bison are wild animals, they are classified as Bison are raised for their meat and for their hide. game animals. Their reproductive systems react to Game meat is lean and low in cholesterol. It is in the availability of food. When good food is available demand by restaurants and is exported to Europe bison will breed. If good food is not available and the United States. The fur hides are made into they may not breed. Farmers can make a bison's jackets, coats, hats, and car seats. 6 "Grow BC" What happens after Who's involved in the bison industry? the bison leaves the farm? • Game farmers When bison are ready for market they are • Processors at the slaughterhouse transported to processing facilities where the • Specialty wholesalers animals are slaughtered and processed. The product • Truckers/transporters is distributed by various means to retail stores, • Restaurant chefs restaurants and novelty shops. Contacts and other resources: What challenges do BC Ministry of Agriculture and Lands bison producers face? BC Bison Association Bison can jump several times higher than any domesticated farm animal. Game farmers must, therefore, construct very strong, high fences to ensure their animals remain inside the farm. A good knowledge of bison behaviour will result in better management and prevent problems of escape and damage to facilities. A Guide to BC's Agriculture Resources 7 Chickens Interesting Facts How are chickens produced? Chickens do not chew their food. The Broiler hatching eggs are produced on broiler food is moistened in the throat and ground hatching farms. The eggs are sent to up in an organ called the gizzard. A chicken is hatcheries. The eggs hatch after 21 fed grit-hard particles like small stones. These days of incubation. The hatching eggs particles lodge in the gizzard and aid in the and/or chicks are vaccinated for disease grinding process. Chickens convert feed to weight protection, sometimes sorted into sexes, gain very efficiently. That is a chicken will and shipped in temperature-controlled use as little as 1.67kg of feed per kg of trucks to production farms. They are body weight gain. placed on litter (usually sawdust) and grown to 2.2kg in 39 to 42 days. During What are chickens? the first few weeks of growth, they are Chickens are domesticated fowl raised kept under brooders, devices that are for their meat or eggs. A male chicken used to keep the chicks warm. The is called a rooster and a female chicken is temperature is lowered each week called a hen. Young chickens are called chicks. until the birds are adequately Chickens are categorized into meat chickens and feathered to maintain their own body heat. These egg layers. This profile discusses meat chickens. birds consume approximately 1.85kg of feed per kg of body weight produced over the 42-day period Where are chickens produced in BC? (industry average). Over 80% of the production of chickens is located in the Fraser Valley while 8% is produced on Vancouver How is chicken used? Island and 9% in the Interior. Chicken meat is sold either fresh or frozen, whole or half birds, or cut into various pieces such as breast, How many chickens do we produce? thighs, drumsticks or wings. Chicken can be fried, BC has over 311 commercial chicken producers. roasted or broiled. It is sold in nugget form and They produce over 102 million chickens, weighing made into other processed products. It is included a total of 150 million kilograms (after evisceration), in soups and stews. with a farm gate value of $246 million and a retail value of $644 million. What happens after There are 59 producers who specialize in breeding the chickens leave the farm? hens which lay fertilized eggs to be hatched into The chickens are loaded into cages on a truck and broiler chicks. They produce about 104 million taken to the processing plant. At the processing hatching eggs. plant they are placed on shackles which move Another 15 million eggs to be hatched are through the plant. The birds are electrically stunned imported. Hatcheries in the province incubate, or prior to slaughter to minimize suffering. The feathers set, these eggs until they hatch. and internal viscera are removed and the birds are 8 "Grow BC" inspected to ensure that they are healthy and safe Who's involved in producing chickens? for human consumption. Qualified federal inspection • Broiler breeder producers staff carry out the inspection. • Hatchers • Veterinarians What challenges do • Chicken producers chicken producers face? • Equipment suppliers BC chicken producers have faced declining • Trucking companies prices and competition from eastern Canada. To • Processors maximize production efficiency they have applied • Government inspectors sophisticated computer technology to control the • Restaurants, hotels, institutions, retailers, fast environment in the barns, and to assist them in food outlets managing their operations. Major investment in • Pharmaceutical companies new buildings and equipment is required in order to • Feed company nutritionists and fieldworkers meet market demand. • BC Avian Monitoring Laboratory Contacts and other resources: BC Ministry of Agriculture and Lands BC Chicken Marketing Board BC Chicken Growers' Association BC Broiler Hatching Egg Commission BC Sustainable Poultry Farming Group A Guide to BC's Agriculture Resources 9 Dairy (Milk) Interesting Facts How much cow's milk do we produce? The udder of the dairy cow is divided into BC dairy farms produce an annual volume of four compartments and thus the need for four approximately 640 million litres of fresh teats. Goats and sheep have just 2 compartments. wholesome milk. The average herd size Dairy cows use the energy from their feed to make is 90 cows plus additional replacement milk rather than excessive body fat. calves and heifers. The average cow produces 30 litres of milk each day and What makes up a dairy herd? is milked for 10 months each year. This Herds of dairy cows (females) are equals more than 9,432 litres of milk per raised for the production of milk. As year per cow. That's an average of just mammals they produce milk for their over 100 glasses of milk per day. young. Fortunately for us a dairy cow produces more than her calf requires. Dairy How is milk produced? bulls (males) may be housed in separate Before any cow produces milk, facilities or occasionally with the cows, she must first become a mother. however breeding is usually done artificially. The When a dairy cow reaches most common dairy breed is the Holstein, the black about 15 months in age she is bred, usually by and white cows often seen in pastures. Other breeds artificial insemination. After 9 months she has a calf are the Ayrshire (red and white), Jersey (tan and and produces milk. The cow can produce milk for black), Brown Swiss (brown and black) and Guernsey the next 10 months. (golden white). Recently there has been an increase A cow that is being milked can eat up to 40kg in goat and sheep milk production in BC. of grass, forage and hay a day and drink up to 170L of water a day. That's almost a bathtub full. Where is milk produced in BC? A cow's diet is supplemented with feed, such as Location Number and Type of Dairy Farm barley, wheat, soybean and canola meal. These are Goat Sheep Cattle formulated and fed according to the energy, protein Fraser Valley 9 397 and other nutritional needs of the animal. Thompson-Okanagan 5 6 99 At milking time the cows go into a milking barn. Kootenay 10 When a cow is standing ready to be milked, her Cariboo 7 udder and four teats are rubbed and cleaned. An Vancouver Island 1 1 57 extension of the milking machine is attached to Nechako 11 each teat. The action of the machine simulates the Peace River 3 suckling action of a nursing calf. The milking machine Total (BC) 15 7 584 draws the milk from the cow and collects the milk in *2006 data a holding tank. The milk is then quickly cooled. Cows are milked twice and sometimes three times a day, usually at the same times each day. 10 "Grow BC" All equipment used for milking is thoroughly cleaned BC produces many types of cheese from cow's and sanitized before and after each use. milk, including: cheddar, mozzarella, parmesan, Dairy farmers use computers to keep track of how blue and white mold varieties, colby, gouda, edam, much each cow eats, how much milk each cow monterey jack, feta, cottage cheese, paneer, fresh produces, and even to match a particular cow with curds and ricotta cheese. There are many new small a particular bull for breeding. They also use computers businesses in BC hand-crafting cheeses from BC milk. for financial accounting and to find information on the Milk is made of 89% water and 11% solids. Key Internet. nutrients in milk are: calcium, riboflavin, vitamin A and protein. Milk, cheese and yogurt are easy Quality Checks on Every BC Dairy Farm ways for most people to get the amount of dietary From the farm to the store there are a number of calcium recommended by Health Canada. quality checks that milk must pass before it reaches A 250 ml glass of milk provides most of the your table. recommended daily allowance of vitamins and • The farm is inspected and certified before it minerals: 25% vitamin D, 15% vitamin B-12, 17% can produce milk. protein, 29% calcium, 23% phosphorus and 23% • Farms are inspected regularly to ensure they riboflavin. meet the provincial standards for quality milk production and premises. Everywhere the cows What happens after the milk go and all of the equipment used in the leaves the farm? handling and storage of milk must be kept clean Milk is picked up at the farm by a certified tanker and well maintained. truck, which delivers it to a dairy plant. At the • Cows are monitored and tested regularly to dairy plant, the fat is separated from the milk ensure good health. so that skim, 1% and 2% milk can be made. • Growth hormones (used to increase milk Homogenized milk contains 3.25% butterfat. After production) such as BST or rBGH are separation, milk is pasteurized and homogenized. not legal in Canada and therefore not Pasteurization is the process of quickly heating milk permitted for use with dairy cows. to 72°C and rapidly cooling it to 4°C. This kills any • As soon as milk leaves the cow it is cooled harmful bacteria and keeps milk fresher longer. and is kept cold at all times. Homogenization is the process of breaking the fat • Before milk can be picked up it must be into tiny globules so that it doesn't separate out inspected and graded by a licensed bulk milk from the milk. During all these steps, quality control tank grader. It is the grader's responsibility to ensures milk is safe and clean. ensure the milk is cold (below 4°C), smells The majority of milk produced in BC is sold as fresh and looks clean. fluid milk, while the rest is manufactured into semi- • A milk sample is taken from every farm tank fluid products and sold as cheese, ice cream, yogurt when milk is picked up. This milk sample is and cottage cheese. then taken to a certified lab where it is tested. • Milk is transported to the dairy in stainless Quality Checks At Every BC Dairy Processing Plant steel tanker trucks. These trucks are also There are a number of quality checks that are done certified before they can carry milk. at the processing plant. • Before the truckload of milk is unloaded at the What does milk look like when I use it? dairy it is tested for antibiotics. This ensures We drink fresh milk (whole, 2%, 1%, skim and that all products meet the strict standards of chocolate) and use milk products such as cheese, no antibiotics in milk. If antibiotics are found, yogurt, sour cream, whipping cream, cottage the farmer who contaminated the load may cheese, evaporated milk, sweetened condensed be held responsible for the entire load. milk and skim milk powder. • The milk is also tested for temperature, acidity A Guide to BC's Agriculture Resources 11 and odour before it is accepted. can pick up the odours and flavours from other • Other tests are done regularly for bacteria, foods in the fridge if left open. water contamination and somatic cell counts. BC has some of the highest standards for milk Somatic cells are an indicator of animal health production, transport and processing found and milk quality. anywhere in the world. Extensive quality checks and • Milk is natural—nothing is added except testing unique to the dairy industry ensure that BC Vitamins A and D, which is required by law. consumers can always purchase high quality, safe • All dairies are inspected regularly for and nutritious dairy products. cleanliness, handling procedures and equipment standards. All milk equipment is What challenges cleaned and sanitized on a daily basis. do dairy producers face? • All fluid milk sold in Canada must be Dairy farmers must meet many challenges in order pasteurized. This is the law. It is necessary to remain sustainable–both environmentally and to kill any harmful bacteria that may find its economically. way into milk. Pasteurization also destroys Dairy farms are truly environmentally sustainable. spoilage organisms. The majority of feed that cows eat is produced • Milk is packaged quickly—usually within 24 on BC farms and the cows' manure is recycled by hours of arriving at a dairy plant. incorporating it back into the fields where the feed • Packaged dairy products are also required to is grown. Manure is very useful to farmers because it be regularly tested by a certified lab to ensure adds nutrients and organic matter, which help sustain they meet the strict standards for composition and build the quality of the soil. and potential contaminants such as bacteria Canadian dairy producers work hard to ensure and antibiotics. consumers receive quality dairy products at reasonable prices. What many people don't realize Quality Checks At Every BC Grocery Store is what a small share of the consumer dollar dairy • Dairy products must be held at 4°C during producers actually receive for their products. For transport and display to ensure their safety example, take a look at the cost of a glass of milk and quality. and a pizza at a restaurant. An 8 ounce glass of • All dairy products are code dated to ensure milk in a restaurant will typically cost $1.50. Of they are purchased at their highest quality. that $1.50, 16.3 cents goes to the milk producer Dairy products not sold before their "Best (who feeds the cows, milks the cows, transports the Before Date" are removed from sale. milk, etc.); 8.9 cents goes to the processor (who pasteurizes, processes and packages the milk); and Quality Checks at Home $1.25 goes to the restaurant, where the milk is As food safety is a responsibility of everyone, there simply poured into a glass and carried to a table. are some Quality Checks to do at home. Similarly, surveys indicate that a medium pizza (with • Keep milk cold—pick it up last when shopping three toppings) in a restaurant is typically $11.46. and avoid leaving it exposed to warm The dairy producer receives only 54 cents for the temperatures or sunlight in your car. cheese on that pizza. • Check the temperature of your refrigerator to ensure it is below 4ºC. • Keep milk containers out of the fridge just long enough to serve. Return the milk to the fridge as soon as possible. • Rotate milk and other products: use older products first. • Leave dairy products in original containers. They 12 "Grow BC" Further challenges facing today's dairy producers include: • Meeting evolving environmental, food safety, and animal welfare requirements. • Surviving a market that is increasingly competitive on a global scale. • Increasing input costs for such things as feed (grain), equipment and labour, with decreasing revenue. • Dealing with increasing competition for land use (i.e., urban push, increasing land values.) Who's involved in getting the milk from the farm to the table? • Dairy farm owners, managers and staff (milkers, herdsmen, field personnel) • Breed associations • Artificial insemination technicians • Dairy herd improvement advisors • Veterinarians • Milking equipment, farm equipment, building and facility suppliers • Feed producers and nutritionists • Dairy processor field representatives • Government inspectors and advisors • Government and university researchers • Milk tank truck drivers • Milk product deliverers • Store employees Contacts and other resources: BC Ministry of Agriculture and Lands BC Dairy Foundation BC Agricultural Council BC Milk Producers' Association BC Milk Marketing Board BC Dairy Council A Guide to BC's Agriculture Resources 13 Eggs Interesting Facts The hens also have access (weather permitting) to The egg contains its own immune system an outdoor area with vegetation. to guard it against bacterial infection. The shell • Organic: Brown eggs from layers of the egg is a complex structure composed that are fed organic feed and raised in mainly of calcium carbonate. The shell is able to accordance with guidelines issued by breathe yet is covered by a thin wax coat called certifying organizations. a cuticle. The composition of the egg can be altered when the hen is fed different feeds. Where are eggs produced in BC? There are 2.45 million commercial laying What are eggs? birds in BC, 1.7 million of those are A "layer," or female chicken, produces located in the Fraser Valley, 304,000 shell eggs. These eggs have white or in the Interior and 245,000 on brown shells, depending upon the Vancouver Island. There are breed of chicken that laid them. The most approximately 4,500 small flocks popular breed for the production of white located throughout BC, most of eggs is the White Leghorn. Several breeds of which contain under 200 birds, with a few layers have been developed for commercial brown containing up to 500 birds. egg production. The colour of the shell does not affect the nutritional value of the egg. BC egg How many eggs do we produce? producers also supply eggs from hens raised in The 51 commercial egg producers in BC produce 55 various flock management systems that specify million dozen eggs annually valued at the farm gate housing and feed requirements. These eggs are at $78 million. The industry imports an additional called BC Fresh Specialty Eggs and are as follows:. 3.6 million dozen and exports 580,000 dozen • Omega 3 Enhanced: Eggs from layers that are annually. These producers are responsible for 95 to fed an all-vegetarian based diet that includes 98% of BC egg production, with the balance coming significant amounts of flax seed. As a result, from the small backyard flocks. these eggs are a source of Omega 3 fatty acids. The average flock size for the commercial producers • Vitamin E Enhanced: Eggs from layers that are is 15,000, with the largest flock having 55,000 birds. fed an all-vegetarian based diet that has been enhanced with extra Vitamin E. As a result, How are eggs produced? these eggs are an excellent source of Vitamin E. Layers start to produce eggs when they are 18 to • Free Run: Brown eggs from layers that are 21 weeks of age. A layer lays approximately 290 housed on litter and/or slotted floors. The hens eggs per year. are free to move around the floor of the barn. Most of the laying birds in BC are kept in cages • Free Range: Brown eggs from layers that are indoors, to ensure proper nutrition, temperature housed on litter and/or slotted floors and have control, protection from disease, freedom from free movement on the floor of the barn. predation, and for maximization of production. 14 "Grow BC" A large egg weights 56g or more. They are packed into 15 dozen cartons or cases of 30 dozen, and trucked to grocery stores or restaurants. Eggs should be stored in a cool place and used within 3 weeks of being laid. Eggs generally reach the retail market within 4 to 7 days of being laid. About 86% of the BC egg production goes to the table egg market. The remaining 14% go to a "breaker plant" where the eggs are broken to make liquid whole egg, or separated into component parts. Common products of this further processing of eggs are liquid, frozen or dried egg. An enzyme The hen house is lighted artificially because layers called lysozyme is separated from the egg during lay more eggs with increased hours of daylight. the breaking process. Lysozyme is used for Eggs that are laid in the cage roll down a sloped medicines and as a food preservative. It is a very floor onto a conveyer belt and are automatically valuable by-product of egg processing. Hotels, collected and immediately cooled. restaurants, bakeries and institutions, such as After 12 to 14 months of production, the hen's hospitals and homes for seniors, use the processed egg production and egg quality declines. The hens egg products. are sold to a processing plant as "spent fowl," for use in production of soups and boneless canned What challenges do egg producers face? meats or as chicken meat additives for several The egg industry needs to satisfy the growing oriental foods, such as chicken chow mein. demand for eggs from chickens that are reared on the floor or outside on range. Many people are How are eggs used? becoming concerned about the cruelty of keeping Table eggs can be eaten by themselves–fried, the layers in cages. The egg industry needs to boiled, poached or scrambled. They can be used in educate the public as to the positive animal welfare drinks such as eggnog, or added to baking. Eggs benefits that cage rearing provides the birds. They are an excellent source of protein, vitamins, iron and need to inform the public of the advantages of minerals. producing eggs under intensive cage production Eggs are also decorated at Easter time. Ukrainian in order to keep the costs down and to meet the Easter eggs, some of the most elaborately decorated demand for inexpensive, good-quality food. eggs, are called pysanky. Who's involved in producing eggs? What happens after • Egg producers the eggs leave the farm? • Hatchery operators From the farm, a refrigerated truck takes the eggs • Equipment suppliers to a grading station where they are cleaned, graded • Trucking companies and packed. The eggs are washed and sanitized • Grading stations in a tunnel washer and given a light oil coating • Breaker stations to replace the natural oil coating that is removed. • Avian Monitoring Laboratories They are passed over a bright light, which reveals • Federal government inspectors the interior. This process is called candling because originally the light used was a candle. The eggs are Contacts and other resources: graded according to size and quality. Eggs that do BC Ministry of Agriculture and Lands not meet Grade A requirements are removed from BC Egg Marketing Board the grading line and sorted for other uses. A Grade A Guide to BC's Agriculture Resources 15 Fallow Deer Interesting Facts How many fallow deer do we produce? In 1990, the bulk of venison sold in BC was Fallow deer farms make up 35% of the imported from New Zealand. Today, BC fallow game farm industry in British Columbia. deer producers are serving approximately 80% About 1000 deer are processed each year of the market. There has been an increase in for consumption. the number of restaurants and stores serving or selling venison. How are fallow deer produced? The females, are seasonally polyestrus, which What are fallow deer? means they will cycle only at a certain time of Fallow deer are mammals that have the year. They are referred to as short day longer tails than other deer, white spots breeders, as breeding occurs in the fall, and a prominent Adam's apple. There triggered by environmental factors, are up to 14 colour variations, ranging mainly fewer daylight hours in a from white to butterscotch, light red, dark 24-hour period. During the rut, or red, reddish brown, brown, dark brown and breeding season, the bucks spend more time black. They are all born with white spots which, establishing their territories than they do feeding. This along with the colour of their coat, they retain for combined with the physical demands of courtship and life. breeding can cause dramatic weight loss. Females (does), look light, smooth and fragile. The gestation period is between seven and a They tend to be about 6cm higher at the hips than half and eight months. Fawns are born during June or at the shoulders. Their height at the shoulders July when climate and feed normally favour survival. (withers) is between 50 to 100cm. Their body length The average birthweights for farmed is 130 to 175cm. fallow deer are 3.9 to 4.8kg for males and 3.5 to Males, or bucks, have a heavy, or stocky, 4.0kg for females. appearance. Bucks have "pot bellies," and at maturity they stand about 90cm, weighing 73 to How are fallow deer used? 90kg. Only males grow antlers. These antlers are Final products include meat (venison), antler shed and regrown annually. velvet and shavings, and deer fur and hide. The skin is used for rugs and clothing. Consumers are Where are fallow deer produced in BC? demanding more game-farmed venison than ever Fallow deer are very adaptable to most conditions, before. Farmed venison has significantly lower fat except for those found in very high mountain and cholesterol content than most other red meat. regions. In BC, there are about 35 fallow deer farms Antler velvet and shavings are exported to various that have approximately 6,000 animals. These countries. Asian countries purchase antler shavings animals are found throughout the province, with a for medicinal purposes to increase vitality, energy higher concentration in the Thompson-Okanagan and the overall health of a person. Some people region. take it as a health tonic. 16 "Grow BC" What happens after the fallow deer leave the farm? Fallow deer are transported to processing facilities where the animals are slaughtered and processed. Producers or wholesalers distribute the product to retail stores, restaurants and novelty shops. What challenges do fallow deer producers face? One challenge that fallow deer farmers face is the perception that venison should be eaten only in autumn and winter. Some restaurants, for example, remove venison from their menus when the weather warms. To counter this, there is a need for increased promotion and education to improve the year-round market for venison. Who's involved in producing fallow deer? • Game farmers • Slaughterhouses (processors) • Transporters/truckers • Meat packers • Butchers Contacts and other resources: BC Ministry of Agriculture and Lands BC Fallow Deer Association A Guide to BC's Agriculture Resources 17 Game Birds Interesting Facts pheasants, 135,000 quail, 9,000 partridge, A quail egg can be 1/3 the weight of the 550,000 squab and 500,000 silkies for laying hen's body. food consumption. Squab and silkie production and consumption continue What are game birds? to grow rapidly, reflecting demand from Game birds are traditionally wild birds ethnic markets. that are raised in captivity for food consumption. Pheasants, quail, How are game birds produced? partridge, squab (baby pigeons) and Pheasants have a dressed weight of silkies (bantam chickens) are raised in 1.22kg. They convert feed at a rate of BC. 4.5kg per kg of body weight and reach market weight at 20 weeks. Where are game birds The birds are fed high-quality produced in BC? rations to ensure good quality Most game birds for commercial sale are raised meat. Partridge and quail are in the Fraser Valley close to the only processing raised in conditions similar to broiler chickens. They plant in the province. are small birds that require little floor space. They consume 3.5kg of feed per kg of body weight gain. How many game birds Quail are ready for market in seven to seven and do we produce? a half weeks. At maturity the birds weigh 0.2kg Annually, BC produces approximately 19,000 eviscerated. Partridge Quail 18 "Grow BC" Squab are the young offspring of pigeons. Pigeons and retail outlets. Some farmers produce 10 squab per breeding pair per year. may have access to a processing plant where Each squab weighs 0.45kg dressed weight. The birds are killed. They pay the processing plant to pigeons eat high quality grain and when raising process the birds, then take the birds back and sell their young they only partially digest it. They then them themselves. It is important with these new regurgitate it as "pigeon milk". Squab production is niche markets (direct farm marketing) to maintain a labour intensive. constant supply and consistent quality. Silkies are bantam chickens. Silkies have a dressed weight of 0.74kg and convert 3.5kg feed per kg of What challenges does body weight gain. They lay only 120 eggs a year the game bird producer face? when mature compared to 290 for a commercial All game bird producers are faced with competition laying chicken. from low-cost imported product from the United States. There are no supply management systems or How are game birds used? border controls on the amount of product that can Game birds are produced for their meat. They be imported, so markets tend to be cyclical. As a look like small roasters when they are cooked. result, most producers are hesitant to expand their In restaurants, the larger game birds, such as operations using borrowed capital. Competition pheasants, may be served as quarters or halves. among producers for existing markets in BC is Sometimes only the breast meat is served, intense. particularly in the case of quail and partridge. Quail eggs are boiled and pickled. Who is involved in the Some pheasants are produced for use on game bird industry? non-agricultural hunting reserves. Some quail are • Game bird producers raised for feeding falcons and other hunting birds. • Feed companies Meat of silkies is used as a medicine in Asian • Equipment suppliers communities. • Processing plants • Provincial and federal meat inspectors What happens to the game bird • Specialty market distributors after it leaves the farm? The farmer can sell the product to a processing plant Contacts and other resources: that wholesales it to hotels, restaurants, institutions BC Specialty Birds Association Pheasant A Guide to BC's Agriculture Resources 19 Goats Interesting Facts Special 1.2m fencing may be required to keep Goats were domesticated as early as 7000 goats in. As goats like to go around BC. Settlers in New France brought them to obstacles, electric fencing is sometimes North America, with sheep, in the early 1600s. used. Many producers provide "play areas" with things to climb to amuse goats What are goats? and to prevent damaging behaviour. A goat is a frisky, shorthaired Goats need protection from coyotes or domesticated mammal. A female roving dogs if on pasture. Some producers goat is called a doe, a male goat use Pyrenees dogs to keep predators at bay. is called a buck and a young goat is It is important to provide extra feed for called a kid. A common name for a milk the doe during breeding, pregnancy goat is a nanny. Some goats are naturally and nursing. An underfed doe will hornless, or polled. Dairy goats and pet have problems. The gestation goats usually have their horn buds removed period is 150 days. Kids are born at a few days old for safety reasons. Horns, between early January and late which are used for protection against predators, May, except in a production herd, where they are are left on goats that live on pasture (i.e., meat and born year-round. Goats can have from 1 to 4 kids Angora goats). (very rarely 5 or 6) in one gestation. Twins are most common (about 70% of kiddings). Where are goats produced in BC? It usually takes from 4 to 6 months to raise a meat Goats are raised throughout much of BC. Dairy goat for market. There is also a market for smaller goat farms are found in the Lower Mainland, the kids (milk-fed, about 10kg in weight) at Christmas Thompson Okanagan, and Vancouver Island. There and Easter. Some ethnic groups prefer adult goats. are 12 licensed dairy goat farms in BC. Goats that are raised for their fleece can live up to 15 years. They are sheared twice a year. The adults How many goats do we produce? produce 4 to 7kg of mohair or cashmere a year. The Most goats are kept as pets, however, goats are goats may require shelter after being sheared. also kept for the production of milk, meat or fibre. Since the arrival of the Boer goat in Canada, there How are goats used? has been an increased interest in meat production. There are three main uses for goats and their products: milk, meat and wool. Many goats are milked. How are goats produced? The milk is used for drinking or for making cheeses. Goats are relatively clean animals. They eat a wide Common types of goat cheese include camembert, variety of plants, including types that sheep and chevre, feta, shepherd's, tomme and capriano. cattle won't eat. However, production animals feed Goat meat, called cabrito or chevron, has little fat. on silage, hay and grain and are housed just like Some people say that it tastes better than venison. dairy cattle. Goats also provide leather and fibre for clothing. 20 "Grow BC" Goats are shorn and spinners and weavers use their fleece. Cashmere is the soft downy undercoat most goats produce for winter insulation. The fleece of an Angora goat is called mohair. What happens after the goat leaves the farm? Meat goats are slaughtered, cured and butchered. The fleece can be sold raw to spinners and weavers, or the producer can add value to the product by washing and carding the wool. To ensure a safe and wholesome product, milk must be marketed quickly. Only licensed processors do this. Some producers are processors themselves and make their own cheeses. What challenges do goat producers face? Currently, there is limited support for goat producers. Producers are responsible for ensuring their own processing contract and sometimes are even required to do marketing and delivery to stores. Commercial goat producers must be self-reliant, innovative and business oriented in order to make a profit from goat farming. Who's involved in the goat industry? • Goat owners • Artificial insemination workers • Breed association workers • Dairy Herd Improvement advisors • Feed industry representatives • Veterinarians • Animal health product suppliers • Milk processors • Livestock and milk haulers • Cheesemakers • Shearers • Milking and farm equipment suppliers Contacts and other resources: BC Ministry of Agriculture and Lands BC Goat Breeders' Association BC Goat Milk Producers Association A Guide to BC's Agriculture Resources 21 Hogs Interesting Facts How are hogs produced? Pigs have a fast rate of growth. At There are a number of steps in raising hogs for birth they weigh 1.5kg. After 16 weeks, meat. Often one producer will raise hogs they weigh 60kg. Compare this to the from farrow to finish, which means from average person who weighs 3.5kg at birth birth until they are ready to go to market. and 7kg after 16 weeks. Some producers just raise the piglets after they are weaned from the sow. What are hogs? The gestation period of a sow is about 112 Pigs, hogs and swine are days. When the sow farrows (gives birth) the different names for the same average litter contains 10 piglets. When the animal. Baby pigs are called piglets. piglets are small, they nurse from their A boar is a male pig used for mother. The mother is kept in a farrowing breeding. A boar can start mating at crate. This is a pen that allows the sow 5 to 8 months of age. It will mate with to nurse her young, but protects the 20 to 30 females a year. Hog production young from the mother rolling on today utilizes artificial insemination to them. After 3 to 5 weeks, the young reproduce hogs. This method improves the quality are weaned off their mother's milk and put in a of pork because it gets better use from more nursery for 4 to 8 weeks. Nurseries are kept warm desirable boars. A female pig is called a gilt before and the piglets start to eat solid food. she has a first litter, and a sow after she has a litter. Pigs are then separated into similar sized A castrated male pig is called a barrow. categories and given a high energy feed. This is the growing-finishing stage. Where are hogs produced in BC? Pigs are kept in large barns where the producer Ninety per cent of BC's production comes from carefully controls feed, temperature and ventilation. the Fraser Valley. The remainder is produced in the This ensures healthy animals and maximum weight North Okanagan, on Vancouver Island and the rest gain. It takes a total of 5 to 6 months to raise a pig in the Peace River. from farrow to finish. How many hogs do we produce? What happens after British Columbia has 50 registered growers the hog leaves the farm? producing 200,000 market hogs per year and When pigs weigh about 95 to 105kg, they are sent 45,000 Round (Bar-B-Que) hogs. Ninety per cent to market to be used as fresh pork. The slaughtered of this pork is bought in BC and the other 10% and cleaned pig carcasses, which weigh 75 to exported. BC produces about 15% of the pork 85kg, are sold to grocery stores or butcher shops consumed in BC. where they are butchered for fresh meat, or to meat processing plants where they are processed into products such as smoked sausages, bacon or ham. 22 "Grow BC" To make products from the pig skin, the skin must What challenges do hog producers face? first be tanned. In recent years, consumers have demanded meat that is leaner and contains less fat. To satisfy this How are hogs used? demand, swine producers have bred pigs that A hog is sent to market as meat, called pork. produce meat that is 25% leaner than 20 years ago. BC pork is quite lean because of the quality of the Hog production is an intensive farming operation. breeding stock. Over the years, breeding programs Problems with waste management and disposal, have reduced the level of fat in the animals. and with unpleasant odours can arise–especially if Pork can be eaten fresh as pork chops, roasts or the swine operation is near residential areas. There spareribs. Pork is also often preserved, salted or are strict environmental guidelines that address smoked. We eat this as bacon, ham or sausages. these issues. Pork is an excellent source of protein and vitamins, especially vitamin B1. BC pork is renowned as a Who's involved in producing hogs? high quality product. • Swine producers The list of other products made from hogs is long. • Feed and veterinary suppliers Fatty acids are used in the production of weed • Agri-business and extension representatives killers, rubber, floor wax, crayons, make-up, plastics, • Meat processors chalk and antifreeze. The blood is used to make • Butchers and meat cutters glue, protein for animal feed, and in leather making. • Meat brokers The glands and organs supply insulin for diabetics • Veterinarians and ventricles for special heart surgery. The skin of • Meat inspectors the pig is used for gloves, shoes and garments. The hair is used in artists' brushes, as insulation and in Contacts and other resources: upholstery. The bones are crushed into bonemeal BC Ministry of Agriculture and Lands that adds minerals to animal feed, is used in water BC Hog Marketing Commission filters and in glass making. A Guide to BC's Agriculture Resources 23 Horses Interesting Facts There are 12,000 agricultural properties with horses. The horse has played an important role in human progress–more so than any How are horses produced? other animal. The horse has been a source Most horses are located on small of food, a hunting partner, a willing worker, farms that are 5 to 15 ha in size. Horse a source of sport and entertainment and for producers maintain breeding stock many centuries, the most reliable means of in order to produce young horses to transportation. Horses are again gaining be sold. Some large ranches still have a place in the workforce through selective stallions that roam free with mares and logging procedures, ranching, guiding "range breed," but most breeding is done and outfitters, the film industry and law using pre-arranged mating. Farmers who enforcement. The horse industry is a growing raise horses will maintain the necessary segment of BC agriculture, with a significant facilities to feed and properly care for increase in the 1990s. It is labour intensive and their animals. When young animals contributes over 10,500 full-time jobs to British are old enough, the farmer sells Columbia's economy. them, often for recreation or show purposes. What are horses? Individual horse owners generally supply their A horse is a solid-hoofed, four-legged, plant-eating animals with proper stabling, feed and grooming. In mammal with a flowing mane and tail. A female many instances, these owners may not have these horse is called a mare and a male a stallion. The facilities on their own property and, therefore, board young are called foals. A filly is a young female their horses at local stables. horse and a gelding is a castrated male horse. In BC, horses can be divided into four main groups: How are horses used? race horses, sport horses, recreational horses and Horses can be used as companions or for endurance workhorses. or pleasure riding. There is a growing guide and packing industry in BC. Horses are used to perform Where are horses located in BC? work on ranches, and in selective forestry. They Horses can be found throughout the province. There also perform at equestrian shows, such as dressage, are higher horse populations in the Lower Mainland jumping or three-day events, or at the racetrack. (20%), Peace River North East area (19%) and Okanagan (16%). What happens after the horses leave the farm? How many horses are there? People who want to buy horses can directly contact In BC, there are 37,000 horse owners, and 90,000 a breeder or attend an auction. There are local live horses–roughly 37,000 recreational horses, 15,000 horse markets in BC, Alberta and Washington State. in race, 20,000 in sport and 18,000 workhorses. Fresh meat from old animals is sold in European or 24 "Grow BC" Japanese markets or used domestically as fox feed. Who's involved in producing horses? • Horse farmers What challenges do • Ranchers horse producers face? • Horse jockeys The market for horses is driven by the end use. • Farriers (horseshoers) A lack of access to safe riding areas and adequate • Grooms facilities for show and racehorses can reduce the • Auctioneers market value of horses. The horse producer, like • Veterinarians other livestock producers, faces high input costs • Stable owners and workers and uncertain markets. The value of an animal also • Horse trainers depends on the horse's conformation (looks) and its • Trail guides athletic performance. Contacts and other resources: BC Ministry of Agriculture and Land Horse Council of BC A Guide to BC's Agriculture Resources 25 Llamas Interesting Facts How many llamas do we produce? Llamas are the oldest domesticated animals There are an estimated 5,750 llamas on about 700 in the world. Llamas originated in North farms in BC. Because llamas are often kept as pets, America. With the coming of The Ice Age exact figures are difficult to estimate. the herds split. Those in the north headed across Many llamas are being raised as the top of the continent to Siberia. Needing to breeding stock, fibre stock, and adapt to a changing environment, llamas took working stock for stress management on a new look—the camel. Those that stayed in therapy. North America headed south through Central America and on to South America. Conditions How are llamas produced? were favourable for llamas and they remained Llamas are intelligent, social animals. similar to those we see today. Under normal conditions, llamas are calm and stable, but if provoked What are llamas? they may bite, kick or spit. They Llamas are a South American beast of burden are generally disease free. Their with a soft woolly fleece. They stand 1 to diet consists of good pasture or 1.2m at the withers and 1.5 to 2m at the head; hay with some supplemental weigh 135 to 200kg and live 25-30 years. Llamas grain, mineral and salt. Commercial producers will have a long graceful neck, erect ears, large doe-like breed llamas April through December to avoid eyes and a keen sense of hearing and smell. The winter births. The gestation period is 350 days. The upper lip is cleft with only lower teeth in the front, Chia (offspring) weigh 8 to 16 kg at birth. and upper and lower grinding molars in the back. Llamas can be white, silver, black, beige, brown or How are llamas used? any combination of these. Llamas are ruminants with Llamas are used as pack animals, kept as pets, or three chambered stomachs. They have padded feet sheared for their fibre. As pack animals, llamas are with two toes covered by hard nails. Relatives of the easier on trails than either horses or mules, and are llama include guanacos, vicunia, and alpacas. capable of carrying 30 to 55kg. Llamas are used as show animals, as part of 4-H clubs, and can be Where are llamas produced in BC? trained to pull carts and wagons. Llamas, with their Llamas can be found throughout BC. They are calm and gentle dispositions, can also provide mainly kept in the Okanagan and the Lower therapy when they visit seniors, nursing homes or Mainland. Their ancestors are from the Andean community centres. Handspinners and weavers seek highlands, so llamas are well suited to colder their fibre, called camelid fibre, because it is oil free, climates and are able to adapt to any climate or lightweight, warm and will repel water if woven altitude. By evolving at higher altitudes, llamas have tightly. The hollow fibres make it a natural insulator. a large lung capacity and an ability to use blood Llamas can have 10 to 30cm of wool at 2 years oxygen more efficiently than other animals. of age. 26 "Grow BC" What happens after Who's involved in producing llamas? the llamas leave the farm? • Llama producers The llama industry in BC is growing rapidly. The • Llama outfitters llama producers do much of the marketing of • Diversifying farm operators llamas. The market for llama fibre is quite diverse • Feed producers in BC. • Spinners/weavers What challenges do Contacts and other resources: llama producers face? BC Llama and Alpaca Association It is difficult to import llamas from around the world. Hoof and mouth disease, a contagious viral disease in cattle, is virtually eliminated in North America, but still present in South America. Strict quarantine laws are in place for the import of animals from areas where this disease still exists. A Guide to BC's Agriculture Resources 27 Ostrich and Emu Interesting Facts How are ostrich and emu produced? Ostrich is a low-fat, low cholesterol red Ostrich and emu are both specialty livestock meat similar in taste to beef. A full grown male animals. They can, however, be raised ostrich can easily reach heights exceeding 2.4m in conventional barns. An ostrich hen is (8 feet) and weigh in excess of 135kg (300 mature at 2.5 years and a male at 3 to lbs). Emu adult females boom like a drum and 3.5 years. A hen will lay about 50 eggs a males grunt. In the wild the male emu sits season. It takes 42 days to hatch an egg in on the eggs and raises the chicks. an incubator. Young ostrich are fed a high- protein feed. They can grow 30cm a month. What are ostrich and emu? Chicks are susceptible to pneumonia and Ostrich and emu are both large, swift- must be kept warm, fed and dry. Birds running, flightless birds. Ostrich are can live up to 70 years and produce native to Africa and emu come from eggs for 40 of those years. Australia. Ostrich are 2.5m tall, weigh 160 Hens lay the eggs while the to 200kg and can run 65km/h. Adult emu male makes the nest, incubates stands 1.8m and weighs 70kg. the eggs and raises the chicks after they hatch. Each egg weighs about 700g and are dark green Where are ostrich and emu in colour with a pebbled surface. By comparison, produced in BC? a large chicken egg weighs about 56g. Eggs are Ostrich and emu farms in BC are in the Okanagan incubated for 48 to 54 days. Valley, the Lower Mainland and on Vancouver Each ostrich requires 0.12ha of relatively flat land. Island. The area needs to be flat to minimize the risk of the birds tripping and injuring themselves. How much ostrich and emu These birds will eat anything shiny, like nails or do we produce? buttons on clothing. Fencing should be made with Production is low, as this is a new enterprise. In a woven wire, approximately 1.6m high. Adults are Canada, ostrich and emu are raised for therapeutic capable of protecting themselves from coyotes or oil, leather and meat. Secondary products are stray dogs by executing a strong forward kick. feathers and eggs. An average emu can yield Ostrich can eat approximately 3kg of feed per approximately 14kg of meat and 6 to 10 litres of day. Their feed is one-half chopped alfalfa and oil. The fat on the bird is stored in a pad on it's back one-half grain. Where pasture lands permit, ostrich which is rendered into oil. The meat itself is very are grazed as well. low in fat and high in iron. Hides are shipped to the United States. Secondary products are feathers and eggs. 28 "Grow BC" How are ostrich and emu used? Ostrich meat is eaten in upscale restaurants and is exported to Europe, where it is considered a delicacy. Ostrich feathers are used in feather dusters and as decorations on hats. Ostrich hides can be sold either raw (green) or tanned and are used for shoes, clothing, handbags and luggage. Ostrich eggs are decorated by artists as collectibles. Emu oil, from the thick layer of fat on the back of the emu, is used for skin care products. What happens to the ostrich or emu after it leaves the farm? Ostrich and emu are sold to other farms as breeding animals, but as the breeder market is limited most are sold for meat and hides. Ostrich and emu meat is sold through restaurants and retailers. Emu oil is sold for cosmetics and rubbing oils. Feather sales are quite profitable in some regions. What challenges do ostrich and emu producers face? There are very few ostrich in Canada, so purchasing breeding stock can be quite expensive. A large initial investment is required. An ostrich egg sells for $20 and a day old chick sells for $50 to $110. An adult proven-breeding pair can cost $1,000 to $5,000. Emu pairs currently sell for $500 to $1,000. Who are the stakeholders in ostrich and emu production? • Ostrich and emu producers • Feed suppliers • Equipment suppliers • Veterinarians Contacts and other resources: BC Ministry of Agriculture and Lands Canadian Ostrich Association A Guide to BC's Agriculture Resources 29 Reindeer Interesting Facts How many reindeer do we produce? A male reindeer or bull can lose up to Reindeer farming is in its infancy stage in BC. The 15 to 20% of its body weight during the total inventory count for BC is approximately mating season when it will eat very little. 250 animals. Reindeer game farms constitute 5% of the game farming industry in BC. What are reindeer? Reindeer are mammals that How are reindeer produced? usually live from 10 to 15 Reindeer are seasonal breeders. Their natural years. On average, adult bucks rutting season is September to October, lasting measure 180cm long, stand three to four weeks. Fawning generally occurs 110cm at the shoulder and weigh in April and May after a 7 month gestation 81 to 153kg. Average adult cows period. are 166cm long, stand 104cm at the Reindeer start breeding around 1.5 shoulder, and weigh 63 to 94kg. A years of age and remain fertile up mature pelt is 4 to 5cm thick and has a to 10 years or more. Bulls tend to throat fringe, which is most developed during the separate into smaller herds to forage. They return fall in larger bulls. to the main herd in preparation for the rut. Prior to Common colours are gray with some brown and a the rut, they rub the velvet from their antlers, their dash of yellow. Domestic reindeer tend to be more necks thicken, their bellies draw in and they grow "salt and pepper" coloured. Colour variation ranges manes. They do not eat much during the rut and as from white to black or dark brown. Most calves a result become dull and skinny. The highest sexual are born black to brownish-red and later develop activity of a bull lasts only 10 to 22 days. Total rut their adult colouring. White calves remain white period is 25 to 30 days. throughout their lives. The onset of heat depends on the condition of the Both males and females have antlers that mature cow. Well-nourished, content cows will come into quickly. The period from prime to calcification can be as little as four days. Bull velvet is prime starting in May; cow velvet is prime by June. Velvet is removed before it palmates (the tip flattens out). Where are reindeer produced in BC? The majority of the reindeer farms in BC are located in the Peace River North East area. There are about 8 reindeer farms in the province. These reindeer are recognized as being among the healthiest in the world. 30 "Grow BC" heat early, while weak, starved and underdeveloped Contacts and other resources: cows won't come into heat at all. A reindeer cow's BC Ministry of Agriculture and Lands heat is less obvious than that of other farm animals. Each heat lasts 12 to 24 hours and if the cow isn't impregnated during the first cycle, the heat will return after 11 to 20 days and another breeding can take place. A cow becomes restless in the 24 hours before calving occurs. She will leave the herd and hide, looking for a protected place out of the wind. The birth can take a few minutes to a 1/2 hour. The cow will lick the calf dry. How is reindeer used? Final products include venison (meat) and antlers. Game-farmed venison has been proven to have a lower fat and cholesterol content than most red meat. Antler velvet and shavings are exported to various countries, primarily in Asia. What happens after the reindeer leave the farm? Reindeer are transported to processing facilities where they are slaughtered and processed. The product is distributed by various means to retail stores, restaurants and novelty shops. There are few established markets willing to take reindeer. Individual producers are often involved in marketing. There is also a market for live animals in the United States, Alberta, Saskatchewan and Quebec. What challenges do reindeer producers face? In BC, the challenge is to develop a local market. Reindeer growers are considering ways to get their product to the public. Who's involved in producing reindeer? • Game farmers • Crafters • Antler buyers/sellers • Slaughterhouses • Transporters/truckers • Meat packers • Butchers • Restaurant chefs A Guide to BC's Agriculture Resources 31 Sheep Interesting Facts fine wool is sold to Japan. There are about 45,000 Sheep are ruminant animals that have sheep and lambs slaughtered each year several stomachs and chew their cud. for meat. In BC, sheep's milk is a minor This method of digestion was essential commodity. There are about 20 different in the early stages of evolution. Being sheep breeds in BC. able to eat grass without chewing it well, sheep could graze quickly and get out How are sheep produced? of sight of predators. The "cuds" of grass Sheep and lambs are able to graze more are brought up from the first stomach and closely than cattle on short grasses, fine chewed. The chewed cud then passes through textured plants and various shrubs. It is the other three stomachs to finish being digested. important to protect grazing sheep There are over 200 sheep breeds worldwide. from predators such as coyotes or Ewes can have single lambs, twins, triplets or roving dogs. sometimes even more. Meat from sheep is the most Sheep can be raised on a small commonly eaten meat in the entire world. piece of land. One-half hectare of pasture can support 6 to 8 ewes in areas that What are sheep? are good for pasture growth. For this reason, many Sheep are mammals. Temperate breeds have a producers farm on a small, part-time scale. Sheep woolly coat and some breeds from the tropics have need to be well fed before and during breeding a hairy coat like cattle–they are called hair sheep. to ensure a good conception rate and a high Sheep are kept in flocks and raised for meat, wool incidence of twins. Besides grass or hay, ewes need or milk. They are ruminants, which means that like a supplement of barley, protein concentrate and cattle and goats, they chew their cud. Adult female minerals. Breeding usually occurs in the fall. Ewes sheep are called ewes, adult males are called rams, are first bred as yearlings. Gestation is between and young sheep are called lambs. 142-154 days (or 5 months) depending on breed, so lambs are born in early spring. While most ewes Where are sheep produced in BC? are bred once per year, there are some breeds, like There are about 60,000 sheep and lambs in BC. Dorsets or some hair breeds, that produce a 3-lamb 39% of the sheep are raised on Vancouver Island crop over a 2-year period. Ideal market weight is 45 and the Mainland-South Coast, 26% in the to 50kg. Some spring lambs are marketed at 20 to Thompson-Okanagan region, 15% in the Cariboo- 25kg. Central region, 10% in the Peace River North East Typically, sheep are shorn for their wool once a region and the remainder throughout the province. year, although there are some breeds that can be shorn twice a year, usually in the late winter or early How many sheep do we produce? spring. Sheep grow another fleece of wool by the fall, BC produces about 85 tonnes of shorn wool when it is needed to keep the animal warm. Sheep annually. Coarse wool is sold to countries in Europe; can withstand severe cold with their full fleece. 32 "Grow BC" How are sheep used? for weaving and by fibre-industry artists. Sheep milk Lamb is eaten as fresh meat. Lamb chops, ribs, or is used for yogurt and for cheeses such as roquefort, rack of lamb are all popular cuts. Mutton, which is feta or ricotta. the meat from mature sheep, is not as tender as A relatively new development in BC is the use of lamb. It is often used as filler in sausages. sheep for weed control in replanted forest clearcuts. Sheep wool is spun and is used in clothing such Large flocks are needed for this, so many sheep are as sweaters, mitts and suits. The average weight of transported from Alberta to do the job. wool from a mature meat sheep is about 2.3kg, and from a wool breed, about 5kg. The wool is used for What happens after a huge variety of products, from carpeting to the the sheep leave the farm? finest cloth for suits. Wool is also used for airplane Fresh lamb is slaughtered, butchered and packaged seats and hotel carpet, as it is fire resistant. Other for sale. Wool fleece is collected on farms and by-products include soap, candles and lanolin for marketed through the Canadian Cooperative hand cream. Hides are used as throw rugs. There Wool Growers. BC fleece is sent to the Gulf Island is a specialty market for different colours of natural Spinning Mill located on Salt Spring Island or to wool. Sheep wool can be blond, red, beige, brown, a similar processing plant in Lethbridge, Alberta. silver, black, cream or gray. This wool is often used Some custom carding of wool is carried out at Monashee Woolen Mills in Cherryville, BC. What challenges do sheep producers face? BC produces only 15% of its lamb requirement, the rest in imported mainly from Australia and New Zealand. There is an opportunity to replace this imported meat with locally grown production. The Canadian sheep industry has to develop ways of lowering production costs and becoming more efficient. The BC Sheep Federation has been working on improving the marketing of BC lamb through education and promotions. Who's involved in the sheep industry? • Lamb farmers • Processors and meat cutters • Shearers • Weavers • Spinners • Cheesemakers • Meat inspectors • Retailers • Veterinarians • Animal nutritionists Contacts and other resources: BC Ministry of Agriculture and Lands BC Purebred Sheep Breeders Association A Guide to BC's Agriculture Resources 33 Turkeys Interesting Facts How is turkey used? An average turkey farm in BC produces Turkey used to be consumed largely as a seasonal 47,000 turkeys every year. favourite at Easter, Thanksgiving and Christmas. Today, not only do people What are turkeys? enjoy the whole turkey on these Turkeys are large domesticated birds occasions, but year-round for everyday with white plumage. The male meals. Turkey is now offered in further turkey is called a tom, the female processed products such as fresh cut turkey is called a hen and the up segments as well as many varieties young are called poults. of smoked deli meats and convenience packaged frozen products such as meat Where are turkeys pies, schnitzel, burgers, cordon blue produced in BC? etc. These new further processed While turkeys are grown throughout BC products have resulted in a more in small flocks, commercial production is even distribution of demand for largely concentrated in the Fraser Valley. The turkey throughout the year, so that only turkey breeder operation in BC is located in the turkey is becoming less of a seasonal commodity. central Fraser Valley. Turkey meat is low in cholesterol and fat. How many turkeys do we produce? What happens after BC's 60 turkey producers raise about 24 million the turkey leaves the farm? kilograms of turkey annually, or about 2.8 million When turkeys are ready for market they are trucked turkeys per year. to a primary processing plant. Once processed they are packaged or sent to be further processed into How are turkeys produced? turkey products. Federal inspectors inspect each bird Hens are artificially inseminated to produce fertilized that moves through the processing plant to ensure it eggs. The eggs are incubated for 26 days then is safe for human consumption. The turkey products moved to a hatcher for 2 days where they hatch. are then sent to retail outlets, hotels or restaurants. They are sold to producers as day-old poults and Some are shipped to institutions such as old age shipped to farms in temperature-controlled trucks. homes and hospitals. In the barn they are placed on litter made up of wood shavings. At a day old, they weigh 65g. Tom What challenges do turkeys are grown to 13.4kg by 16 weeks while turkey producers face? hens are grown to 8kg by 13 to 13.5 weeks. Some Keeping a healthy and disease free environment for turkeys are sold at 5.5kg at 11 weeks. These are turkeys is a challenge that is becoming more and known as broiler turkeys. Tom turkeys require 2.3kg more important. of feed per kilogram of weight gain. Due to better breeding and a higher degree of 34 "Grow BC" nutrition turkeys grow much faster than they did Contacts and other resources: in the past. Today's farmer must make sure that BC Ministry of Agriculture and Lands bedding, feed, water and air quality are all managed BC Turkey Marketing Board properly to accommodate the large numbers of fast BC Turkey Association growing turkeys. As a farm's production increases to meet greater demand, bio security issues also increase. A farm safety program must be implemented to: • control salmonella and other pathogens • ensure that turkeys grown in BC/Canada meet or surpass the standards of international competitors • to ensure that, when marketed, turkeys are free of residues that may adversely affect food safety and the consuming public. Turkey products in BC are always in competition with other meat products such as beef, chicken or pork. While turkey is a healthy protein source it must be priced competitively or consumers may choose a less expensive alternative. BC turkey is almost all grown in the Fraser Valley and the pressures from having "urban and country" so close together are more challenging now than ever before. Dust or smells that are a accepted part of farm life are not always appreciated in the neighbouring subdivisions. Who's involved in producing turkeys? • Turkey breeders • Hatcheries Nutritional Facts • Turkey producers One 90-gram (3 ounce) serving of • Equipment suppliers skinless, roasted turkey breast contains • Feed company nutritionists only 3 grams of fat and provides • Field workers 141 calories. Equal amounts of dark • Turkey-hauling companies meat contain 6 grams of fat and 168 • Processing and further-processing companies calories. Turkey is an excellent source • Retail groceries of protein providing the essential • Hotels and restaurants amino acids necessary for the renewal • Pharmaceutical companies and maintenance of body tissues and • Provincial animal health veterinarians providing food energy. Turkey is an • Federal government inspectors excellent source of niacin, a factor in the • BC Avian Monitoring Laboratory maintenance of good health. Turkey is a good source of phosphorus, a factor in the normal development of bones and teeth. A Guide to BC's Agriculture Resources 35 Veal Interesting Facts is continual access to feed and water. Veal calves Meat from young animals tends to be are marketed at about 6 months of age or when lighter in colour and have a more delicate they are about 110kg. flavour than meat from older animals. This explains veal's characteristic flavour and colour. How is veal used? Veal meat dishes include veal cutlets, veal What is veal? parmesan and wiener schnitzel. Because Veal is the meat of calves raised of its tenderness, low fat content and ease to about 6 months of age. Many of digestion, it is an important meat in the of the calves raised for veal are diet of many people, including the elderly. bull calves from dairy herds. Each Certain ethnic groups, such as Italians and milk cow must have a calf to continue Germans, often include veal dishes in producing milk. Heifer calves are their diets. virtually all raised as replacement stock to become milking cows in dairy herds. What happens after veal calves leave the farm? Where is veal produced in BC? Veal calves are transported to a federally or Veal is produced across the province, with a provincially-inspected plant for processing. The concentration in the Lower Mainland. meat is chilled before it is cut up and sold to retail outlets or restaurants. How much veal do we produce? Very few veal calves are processed in BC. What challenges do veal producers face? How is veal produced? The veal industry in BC faces marketing challenges Veal calves are raised in bright, comfortable barns related to animal welfare concerns. This impression to ensure optimal calf growth. The calves are fed is based on a series of information campaigns that colostrum milk from their mothers for the first day depict the conditions in which some calves in the or two of life, and then a milk replacement diet until United States are raised. BC veal producers are they are about 6 weeks of age. Milk replacement is answering that challenge by ensuring that BC calves a balanced formula specific to the needs of young, are raised in humane conditions, provided with growing calves. During this time, the calves are a grain fed diet, and have access to all necessary usually raised in individual stalls to minimized minerals and vitamins. disease exposure and to ensure that they receive BC veal producers grow veal calves according to adequate nutrition. At about 6 weeks, the calves standards developed by Canadian animal scientists are weaned on to a diet of mixed grains (soya, corn, and the Canadian Federation of Humane Societies. barley, etc.) and roughage. They are placed in larger pens with other animals of similar size where there 36 "Grow BC" Who's involved in the veal industry? • Supermarket clerks • Dairy farmers • Restaurant chefs • Veal producers • Truckers/transporters Contacts and other resources: • Meat inspectors BC Ministry of Agriculture and Lands • Slaughterhouse workers • Butchers A Guide to BC's Agriculture Resources 37
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Lake Lodge Iseltwald Reviews
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The rating percentage is calculated from customers who booked within the last 12 months.
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The Service was good and the staff was also friendly. It was just good including the environment and the food.
- Novice Nomad
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- (7 reviews)
Free breakfast was great. It's a fair way away from interlaken and the last bus is fairly early. Also the beds are literally next to each other. I had a Dubai guys arm in my bed all night. It was fine, he seemed nice. The staff are great and the location is great for a quiet relaxing time.
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This is a place for travelers to take a good rest and recharging. Good Homestay indeed!
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Tech Helproom
It's free to register, to post a question or to start / join a discussion
Talk Talk Emails Down Again
Likes # 0
Posted November 20, 2012 at 10:01AM
Anyone on that "ISP" Talk Talk, discovered that their emails are kaput once more?
Likes # 0
Posted November 20, 2012 at 1:49PM
Yes, one of my relatives is aware - suffered all day yesterday again!!
Likes # 0
Posted November 20, 2012 at 2:20PM
Had problems recently with it being very slow viz 4 hrs between sending and receiving. Seems OK now in NW Kent.
Likes # 0
Posted November 20, 2012 at 2:57PM
I suppose this is another one of those "We know about it, but don't have a time frame for fixing it?".
There is a way around this: Log onto http://www.mail2web.com use your TalkTalk email details, and you should then be able to get your email. If you use this method, then check on the security options, and you can set the option best for yourself.
Likes # 0
Posted November 20, 2012 at 4:35PM
I'll try that spuds thanks.
Likes # 0
Posted November 20, 2012 at 5:00PM
I have just used my TT email account and it seems okay.
If you use the suggestion link, then your email account, it should give you the option of html or text, which sometimes can be an annoyance.
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Marlin Patterson
Marlin L. Patterson, age 85, passed away in Bellingham on Oct. 26, 2013. He is survived by his loving wife, Phyllis; six children; and numerous grandchildren and great-grandchildren. Marlin was preceded ...
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Marion Helen Audette, 88, passed away in Bellingham on Nov. 2, 2013. Marion was preceded in death by her husband, Rene Audette. She is survived by sons Matt Audette and Armand (Mary Grace) Audette; ...
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Nelda Clair Peterson Sigurdson, age 91, was born to pioneer parents Frank and Mary Peterson, who homesteaded along the Nooksack River near Ferndale, on May 18, 1922. She shared her home with her ...
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A service to celebrate the life and home-going of Charlotte Lucille Baldwin Hicks will be at 2 p.m. on Saturday, Nov. 9, in First Baptist Church of Ferndale. Charlotte, a longtime resident of Ferndale, ...
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Adventure is out there … in geocaching
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Relationships between men and women have been getting a lot of play. At a TED conference in Washington this week, the speakers lined up to present a wide range of points of view. Conference speaker Hannah Rosin noted that the present time is "an unprecedented moment when the power dynamics between men and women are shifting." Women constitute the majority of the work force and they dominate the professions of medicine, the law and accounting, she said. The entire CNN article has a lineup of surprising perspectives worth checking out.
Suffrage Wagon News Channel
- Video overview of Suffrage Wagon four-day festival. Inspiring & fun. vimeo.com/123325521 #WomensHistoryMonth #suffrage #VotesforWomen 5 hours ago
- Video about what's coming soon with women's suffrage news and features. vimeo.com/122272505 #VotesforWomen #WomensHistoryMonth 1 day ago
- Don't forget the special programming this weekend on Suffrage Wagon Cafe. suffragewagon.org/?page_id=9448 #womenshistorymonth http://t.co/GogKflXulq 1 day ago
- Women's History Month has been great for suffrage centennial events. Follow SuffrageCentennials.com suffragecentennials.com/?p=10841 #women 2 days ago
- New York State Museum puts out call for 2017 state suffrage centennial on New York History blog. newyorkhistoryblog.org/2015/03/24/vot… #VotesforWomen 2 days ago
- News Notes for Women's History Month in video form. Easy way to stay current. suffragewagon.wordpress.com/2015/03/24/imp… #WomensHistoryMonth #VotesforWomen 3 days ago
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Tag Archives: Ben Morgan
Standing out at the weekend
The autumn internationals came to a close on Saturday afternoon and it was the Northern Hemisphere teams that ended their 2014 campaigns with victories. England and Wales will both be happy with their respective results but it does not paint over the cracks that appeared over recent … Continue reading
Ben Morgan Trains for England in X Blades
With the brand growing in popularity in the UK, so is the number of high profile players wearing their boots. We informed you a few weeks ago on the addition of Gavin Henson to the X Blades roster of players and it seems that they may now have Gloucester … Continue reading
Lovell Rugby Interview Scarlets and England's Ben Morgan In Assocation With Kooga
In the last 6 months Ben Morgan has become a household name to England rugby fans. The Scarlets number 8 was somewhat an unknown before the start of the 2011/12 season but has now shot to fame and become a popular choice with the England coaches and supporters. After … Continue reading


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2014 Upcoming Events
Writing Our Relationship with Trees
What This Can Teach Us About Ourselves
& Living Within The Sacred
A Retreat with John Fox, CPT
Saturday, February 14, 2015
Duanesburg, NY
In this day-long retreat we will explore and strengthen our relationship with trees. We will slow down to listen to what these sacred beings can teach us.
To make this journey, we will use poetry and poem-making as a way to express and describe this relationship with ourselves, one another and within the larger context of living as stewards of this planet, express it as part of the fabric of the cosmos.
Bread for the Journey:
A Celebration of Poetry and the Human Spirit
with John Fox, Naomi Shihab Nye,
Michael Glaser and others
September 30 - October 3, 2015
Kirkridge Retreat Center
Bangor, PA
Bread for the Journey 2015 offers a four-day gathering to celebrate both poetry and the human spirit.
Our time together will encourage us to engage with poetry as a means of helping us better understand our
lives and our world by inviting participants into a safe space where we can embrace poetry as a source of
clarity and courage.
Bread for the Journey addresses our shared desire for meaning and beauty.
It encourages us to experience poetry (as Robert Coles writes in The Call of Stories,) as a friend to "offer
us other eyes through which we might see and other ears with which we might make soundings." Indeed, poetry can, as Lucille Clifton would claim, nurture us toward greater compassion and justice and love.
To learn more, click here:
Who Attends Classes or Workshops Presented by The Institute for Poetic Medicine?
Our workshops will inspire and uplift anyone with a desire to express their deeper truth and creativity. John's work offers "a healing space," especially to individuals living with life altering illnesses.
People in therapeutic, healing, medical, teaching and pastoral professions will benefit deeply and find practical support as they reconnect to the inner impulse that drew them to their professional calling while discovering inner resources that will sustain them in their daily lives.
We believe poem-making is something that every person can have access to, at virtually any time or place. John's expertise is in providing a safe environment and the skillful means to claim that right for yourself. We believe this process is healing when shared in a community of others.
If you are just beginning to explore writing or have been writing for a long time, this work will encourage and refresh you.
Copyright © 2006-2009 The Institute for Poetic Medicine and John Fox
About Poetic Medicine | About John Fox | Poetic Medicine Bag | Books & Tapes
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Our adventures have taken us far and wide in past years… looks like this year, the adventure will take place right in our home. Baby Paschal arrives July 2015. Surprised? We sure were!
Our adventures have taken us far and wide in past years… looks like this year, the adventure will take place right in our home. Baby Paschal arrives July 2015. Surprised? We sure were!
Sometimes you must take on a project that is a little outside of your typical day to day job description. Sometimes you take on a project that you don't have time during normal work hours. Sometimes you work an extra 10 hours a week to get those projects done on your day off. I'm in the middle of two projects that fit this description. The reason is I love looking for ways to create new things. And sometimes the weekly priorities of your job may not allow for much outside time to create new things.
So a few weeks ago Overflow, our college ministry at PC3 approached me about setting up a new Overflow Blog for them before they launch back on January, 13th of this year. After laying out some ideas for the one page blog I went off to knock it out. Nothing new for me here, just another WordPress blog. But then I got to thinking about their unique position. Overflow currently is at only one of our four PC3 campuses and has a specific focus group, college students. So after about 60 seconds of thinking it through (which may have been too short, oops) I called up Zach Hamby who approached me with the idea. He loved it and we moved forward.
I'm a few hours behind on the launch, but in the final stretch of still a simple website launch for our college ministry all built out of WordPress. It's nothing new the world has not seen, but it will give the ministry something unique and it gave me a chance to create once again from scratch. And I think that is a important act creatives need to find often. Be sure you are finding opportunities to create new things with ideas you thought up. I love taking other peoples ideas and turning them into a finished product, but that is not sustainable for me. I personally need to find opportunities to write down and idea fresh from my on mind and see it shipped. overflow.portcitychurch.org hopefully will be up in the next 24 hours. Then I will move over to pc3production.org next!
So what about you? What ideas are you sitting on and not putting some time towards? I'll tell you this, stop sitting around waiting for permission. That's an excuse. Go create "it" and then show someone.
This morning I was walking through an upstairs hallway setting up recording for our morning services at PC3 when I get the push notification from Yahoo Sports. It read:
"ESPN anchor Stuart Scott, 49, dies after bout with cancer"
It stopped me in my tracks as my memories went all the way back to high school mornings and evenings watching Sportscenter. I waited to hear "cooler than the other side of the pillow" & "booyah!" come out of Scott's mouth. I won't go into why Stuart's presence, incredible talent & perseverance changed sports broadcasting for ever. But I'll say he paved the path for so many people and helped changed countless minds in regards to sports broadcasting and many other outlets.
Then after my emotions settled down a little I started to think of friends who I know right now dealing with cancer. I thought of Tim Morgan who serves along side of us as a volunteer FOH audio engineer at PC3. Tim battled cancer and beat it back to submission only to get the news that it creeped back up a few months ago. Tim is fighting strong with encouragement & love from fellow volunteers who have battled this nasty disease. Guys like David Brown who looks him in the eyes often and asks if he is going to fight this thing. David is not going to let Tim quit. It reminds me of Jimmy V's famous 7 words.
Don't give up, don't ever give up. – Jim Valvano
Between chemo treatments, Tim finds the energy to make his way to a 7:00am call time on Sunday to mix for a congregation of over 5,000 people. Tim while battling cancer still finds time and the love to serve the people in his community in hopes that they experience Jesus. Tim inspires me each time I see him. And we pray each week that we continue to see him as he fights this disease with others and not alone.
We all have friends like Tim. Friends battling for their lives. Friends looking to give up. Family members ready to throw in the towel. Don't let them! Be there for them. Love them. Care for them. Drive them places. Pick them up. Make them dinner. Listen to them. Be the shoulder they need to cry on. Cry with them. Be quiet with them. Pray with them. Volunteer with them. Bring over a movie and popcorn. Babysit for them. But the most important thing to do is to remind them: Don't give up, don't ever give up.
Today got quite busy and ended with a few episodes of Newsroom that got me off track from writing something worth wild. So this one will be very short.
Stop be strategic, because you are saying you have found a way to manipulate people.
Instead be thoughtful!
That was said by John-Erik Moseler at a recent Arts Roundtable I attended /spoke at Newspring Church. It's something that has really stuck with me since Oct of last year. I know you can break it apart and discuss how you may disagree with the first part of the statement. But I implore you to read the entire statement a few times and really meditate on the word thoughtful and see where it takes you.
I'm praying it digs deep in my soul during 2015.
Yesterday I listed my Top 9 Albums from 2014. Today I share my favorite films from last year in no particular order. Last year I was able to watch a love of movies, but honestly lost track of what I actually watched. This year I'm hoping to help remedy this problem by using the Day One journal app to log each new movie I see with a little help from Launch Center Pro + Day One Templates.
Last night Kirsten and I rang in 2015 with some of our closest friends (Tom, Martha, Daniel & Brenda) over a very interesting & funny card game. Then this morning as we sat around watching Harry Potter 6 & acquiring a new possible addiction I like to call Crossy Road I started to think back on 2014. I know your thinking that is what I was supposed to be doing the last few weeks of 2014. Well, it has been a little busy and I will be spending this week looking back on 2014 and preparing/planning 2015.
So my first thing to do in regards to looking back into 2014 is share my favorite albums from the year. So below is my Top 9 in no particular order along with three honorable mentions. Each one has links to that particular album on Spotify. But you can also subscribe to a Spotify playlist with all twelve albums by clicking here.
I would love hear your Top 9 as well or at least one that I am missing by commenting below or letting me know on Twitter.
Damien Rice – My Favorite Faded Fantasy