Barb McGrath 0:01
Hi, Barb here from Above the Fold. We are just getting ready to go live for the Secret Life of entrepreneurs live on location at Queen City collective. So hold on for two seconds what we bring today’s guests on screen.
Okay, we will have our guest momentarily. Here we go.
There we go. Hey, there we go. We haven’t. All right. Well, welcome to The Secret Life of entrepreneurs live on location at Queen City collective, a co worker, co working and community gathering space. I’m talking with a local business owner who’s making a difference here in Saskatchewan. Stay tuned to learn his secret, what makes him tick? What keeps him going? And what has made him successful with his business? You’re listening to your host, Barb McGrath. Guru and founder of just last.
Barb McGrath 1:57
I know they’re always listening. Exactly. Alright, let’s get back at it. So before we do get started today, and before I introduce our guests, I want to encourage everyone to stay until the very end of the show today. Because at the end, we have a very tasty bonus for you. So be sure to stay tuned, right until the end. So our guest today is Jeff cash. And he’s from Paragon farms down in wizard. So he’s going to talk with us about developing a thriving farm to table business. Welcome, Jeff. Thank you very much for being here. So let’s start it off. Tell us a little bit about Paragon farms.
Jeff Kinash 2:40
Oh, well, it’s a pasture based farm just outside of Wishart. There’s off grid, and I’ve got no power some just making it work. I raised honeybees and pasture raised chickens, and I’ve got about a half two acre Market Garden on the farm. I spend my summers out there living out of a trailer, and just trying to produce food and in a loving way and,
Barb McGrath 3:05
And and in a healthy way. And in a healthy way. Of course. Yeah, absolutely. So let’s just take a step back there. I suspect that some of our viewers don’t know where where wishard is. There’s a tongue twister for you. Where is it? Something when you’re
Jeff Kinash 3:20
On an hour north of Puerto Rico? Yeah, there’s 50 people is off all the southern island great roads as a matter of fact, so Okay, you’re forgiven if you don’t know where it is.
Barb McGrath 3:30
Excellent. Thank you. I am one of those. Okay, and how did you end up there?
Jeff Kinash 3:35
Um, I was living in DC Whistler area for through the 90s. And then my wife and I, when she got pregnant, we moved back to scotchmans Gp around her family. I didn’t want to live in a city. If you’re going to live in a small town, it’s escaped from somewhere. It’s probably best to live someplace where the name is recognized that people know you so we moved to where her grandparents grew up.
Barb McGrath 4:04
So it’s this capture one’s home for her even though you met it in BC as well. Yeah, I grew up in Saskatoon.
Jeff Kinash 4:10
Saskatchewan is home for both of us. So it makes sense to raise family back here. Yep. So there’s a quarter section on the farm or there’s a quarter section in her family that’s been in the family since 1882. I think it’s the oldest family farming them in the RM and so I was able to use that to pursue my farming dreams.
Unknown Speaker 4:31
But we live in wishard little town.
Barb McGrath 4:33
Okay. So farming was farming always your dream?
Jeff Kinash 4:38
No, I didn’t really clue into that until the mid 90s. My hitchhike down to Honduras one winter after tree planting and pruning. And, and I just I was hooked up with these agricultural people on the coast of Honduras and just fell in love with it and saw what a wonderful life these people have. They Like for but you know, quality of life. Yeah, they were smiling. They were doing things all the time. Yeah. I just thought, you know, a few little technical advantage or improvements and yeah, a farm in Saskatchewan a small farm, it would be nice way to live. So that was where I got my inspiration from. Okay. And I moved back to DC or went back home or back to DC traveling and sought out a little farm and farm there for four years before.
Barb McGrath 5:31
Oh, you were farming? Okay, yeah. Same type of farm. Yeah, just
Jeff Kinash 5:36
Market Garden orchard, laying hens, that kind of thing. Small Scale again, but
Barb McGrath 5:44
But it got me started. Right. Exactly. It gave me the experience and it gave you a taste for it, obviously, because you continued.
Unknown Speaker 5:49
Barb McGrath 5:50
Okay. So just before we got started today, I did ask you a little bit about the name of your farm, Paragon farms. Where does that come from?
Jeff Kinash 5:58
Well, like I mentioned, the farm has been in the family since 1882, was settled by Charles Perry. Peregrine is sort of the root word of Perry. So it’s just kind of a nod to the family history. And another meeting of peregrin is nomadic. Like travel, we did back in the day. And so that was how we came up with that.
Barb McGrath 6:20
Okay, and it just kind of stuck. Oh, how old are your kids? Now, you talked about when your wife’s first started your family?
Jeff Kinash 6:26
Yeah, this year, they’ll be 1517 and 20.
Barb McGrath 6:31
Oh, okay. So how much? How much? Are they able to help?
Jeff Kinash 6:34
Um, well, they these, these Tell me what chickens? So yeah, that was that was what they did to help. Okay. And last year, when I went a lot bigger, they promptly retired, they didn’t hurt the numbers, I was going out. And they didn’t want to do that. So, so that they felt that, you know, I mean, they still helped me get some chores or filling in or from you on opening and closing the greenhouse and all that kind of thing they helped me with, but it’s mostly a one person show. Well, you know, I mean, it’s evolving, right, my oldest now, she’s probably going to start editing some videos for me for the website and doing stuff because that’s her interest. So yeah, little involved in one way or another
Barb McGrath 7:19
One way or the other. It’s nice to have that techie support. Hey, Oh, sure is Jeff and I have had a few conversations around technology. And it either works or it doesn’t work. no two ways about it. Excellent. Okay, so tell me a little bit about the farming operation. We know where you are, but, you know, how are you making a livelihood out of it?
Jeff Kinash 7:40
Okay, um, I’m just starting to try and make a livelihood out of it. I’ve been a massage therapist for the last 16 years and so I’ve been able to kind of do both or I guess my massage career sort of supported the family and and I kind of was not money ended up farm trying to just slowly build it up all these years and, and then finally, you know, I start to get my thumb’s go a little bit, I’m kind of ready to move on from their career and jump to farming full time. So So last year, I tried doing that and almost worked in quite but but yeah, almost. So this year, I’ve actually just decided to quit massage a couple weeks ago. So the next weeks my last week.
Unknown Speaker 8:28
Full time go full time.
Barb McGrath 8:29
Yeah. Okay. So if somebody wants to check out the produce and the goods that you have, where do they find all of your product,
Jeff Kinash 8:38
I’ve been going to the vagina farmers market. That’s been since December. And we’re now moving outside next week. So that’ll be inventory Park. And then I’m trying to also use website and not like sale. I’m kind of struggling with that trying to learn the ropes of the whole online marketing thing. I finally broke down and got some help some people so as of this week, and moving forward, my marketing and just everything is gonna fall into place. And I can just, I can just write blogs and write information and get people value and not have to worry about how to get it out there and how the messy part is, yeah, it’s been overwhelming. You must try figure that out. So yeah, yeah, I’m more than happy to offload offload that on someone else.
Barb McGrath 9:25
Okay. Okay. And so on that note, I’m just going to quickly share again, that for anyone who does tune in between now and July 15, Jeff has agreed to share a bit of a bonus at the end of the show today. So be sure to stay tuned right to the very end, when we’ll share some details around that. But certainly, if you like something that’s tasty. It’ll be great to stay tuned in and learn a little bit more about that offer. So Jeff, what do you actually sell?
Jeff Kinash 9:52
I sell pasture raised chickens, honey and produce.
Barb McGrath 9:58
Okay. And I think you and I had this conversation before to but there’s there’s a lot of misconception out there about or ganic Chicken pasture raised chicken, and then what you might find typically in the grocery store and in fact, do I remember correctly that there’s no such thing really as an organic chicken? Because organic is a plant where pasture raised is how an animal is fed?
Jeff Kinash 10:22
Oh, man. Yeah, you can still get an organic chicken. So that would be the chickens being fed organic grains. Yeah, the ones that you get a in a grocery store, probably 100% are raised in, in in barns situation. So, you know, the situation accepted like the organic rains instead of whatever cheap protein that industrial system would use? Hey, um, yeah, so basically, what I’m doing is, is raising all my birds on pasture. So I’ve got them in
Barb McGrath 10:58
Does that mean they roam freely?
Jeff Kinash 11:01
In a space Really? within a space? Yeah, that’s correct. Yeah, there’s a couple different ways of doing that. But for the most, but yeah, as long as the birds are outdoors and fresh faster, you know, daily or regularly then would qualify as pasture raised, okay, you know, you’ll sometimes get situations where an industrial system might open the back doors of the barn and let them run out a little bit. But But still, the whole idea is to get chickens eating. Well, I mean, I still feed them grain, of course. So I’ve threshold, you know, we can piece for them daily. But they still want percentage, or you want to get a percentage of class into their system, because that’s where they get high quality minerals. And also, it makes a difference in case and help the bird. So that’s the idea behind that.
Barb McGrath 11:51
Okay. And so for the consumer, if I was to look at the pricing spectrum, I can taste a lot of difference between having had one of your birds and then you know, traditionally buying from the grocery store. And I shared this story with Jeff when we first met, but our family we we have a whole roasted chicken on a fairly regular basis. And we got out of that habit. I don’t know why. But we really got into the habit for a while. And so when Jeff and I first chatted, I went and met him at the farmers market and of course, bought a bird. And when we ate it, which we ate for the next week, because we bought a nice big one. But the taste like it is it has taste again. Right? It’s not protein cardboard. It tastes like chicken again, and it’s moist. And it sounds crazy for for someone who has never tried it. It’s like chickens chicken. But if you haven’t tried a pasture raised chicken, and you don’t know the difference, right? Like, it’s really hard to explain to someone,
Jeff Kinash 12:55
Though, there’s a huge flavor and texture differences between the two. And it’s just because of the bird is eating plants, you know, in any kind of industrial barn system, they are eating, you know, dried, process, heated, you know, feed. So, sometimes, you know, questionable origins, so
Barb McGrath 13:17
Jeff Kinash 13:19
Yeah, I guess the saying is you’re what you eat, it’s also you are what you eat eats, right? So if you’re eating any kind of animal product, you’ve really got to look and see what that animal is eating in order to, you know, quantify its health and what it’s doing for you.
Barb McGrath 13:37
Exactly. So tell us what a typical day for you. What do you do? What do you need to do? You got to feed the birds, you got a 10th of the kids that are still at home? What does a day look like for Jeff? Um, it’s always
Jeff Kinash 13:46
Changing because I live very seasonally. But my guess right now I’m mostly focused on my greenhouse. I don’t have chickens at the moment. So I’m just yeah, raising starts in the greenhouse and getting ready to move outdoors. When I have chicks, especially you have chips, like one day old to two weeks old or whatever, it’s pretty intensive, you really got to monitor what they’re doing and how they’re doing. I raised my birds off thread, which is anyone who raised chickens is just going to be scratching their head at this one because you traditionally use a key piece or some kind. I didn’t have that option. Because while Yeah, fun doesn’t have power. So I had to really dig deep and find a way to to be able to do that. And so I kind of went went out on a limb last year and found a system from Korea that that seemed they’ve been doing it there. So I just made it. I just tried it right then and it worked out really well. Yeah, I was very happy with the results. Good, happy, healthy birds out of that and so So yeah, but again, it takes some very intensive management and observation. At first right to see how they’re doing so. So yeah, so I’m doing that. And then and then, at the same time trying to, you know, check on my bees and manage the bees planting garden. Last year, I was building infrastructure like crazy, because I mentioned I stepped up.
Barb McGrath 15:26
Jeff Kinash 15:27
So. So hopefully this year won’t be as frantic because I’ll have a lot of infrastructure in place, but there’s always improvements to make and always infrastructure to work on and all that stuff, right? I mean, it’s just, it takes forever to build up a farm to layer on it, and to where it can kind of run itself, so to speak, at least infrastructure wise, so.
Unknown Speaker 15:50
So yeah, so I’ll just, yeah, the business.
Unknown Speaker 15:53
The chicks are four
Unknown Speaker 16:04
Payload into a
Jeff Kinash 16:07
Payload into a trailer, that’s all attached to my quad. And then I drive my quad out to where the chickens are on pasture, and I pail it into their females and, you know, get them with chickens, then I will move on to my garden. Work with that, or depending on the weather and what needs to be done with the bees. I’ll work on that. So pretty much worked on the farm all day long. And then at some point, I’ll have to go home and see my kids and spend some family time,
Barb McGrath 16:46
Family time to pick up a meal and
Unknown Speaker 16:51
As well, so
Barb McGrath 16:52
Nice. What’s the cycle for checks? When will you have checks?
Jeff Kinash 16:57
Because I’m brewing mostly outdoors or not in an insulated barn or something like that. I don’t try and start too early. So May, middle of May is when I’ll start with my checks as you came in, and I’ll do cycle so I’ll raise a batch and then three weeks later, I’ll raise another batch Three weeks later, I’ll raise another batch. Depending on my pre sales. how things go. I might raise one more batch. Okay, moving into July.
Barb McGrath 17:24
So and what’s the timeframe from the time you have your first batch of chicks until those chicks actually become available for sale as a
Unknown Speaker 17:34
Couple of weeks?
Barb McGrath 17:35
Oh, really? It’s that quick. It’s a great title. I didn’t realize that I was expecting you to say, you know, a year
Jeff Kinash 17:44
No, I do not want to be on the farm in the wintertime. Like said no power. No house. No.
Barb McGrath 17:50
So you don’t live on the farm then?
Unknown Speaker 17:52
No, I live in a trailer on the farm in the winter or in the summer
Barb McGrath 17:55
In the summer. And then in the wintertime. Where are you born
Unknown Speaker 17:57
Shuts down and I live in a shark.
Barb McGrath 17:59
Oh, and you have power in Wishart. Oh,
Jeff Kinash 18:01
Yeah, I’ve got all that English. Got it. Okay, breezes, and all those sort of things. Yes.
Barb McGrath 18:06
Until that’s where storage is. And yes, yeah, got it. Okay. See, this is making a little bit more sense. I’m like, wow, the whole family no power.
Unknown Speaker 18:13
Barb McGrath 18:17
Okay, that makes a heck of a lot more sense. So pasture raised meats, might be a chicken might be a cow might be whatever. Um, pasture raised, food has become much more popular in the last number of years. We’ve seen you go into a normal grocery store, and you know, they have a bird or they have meat that they claim was pasture raised, that they claim is organic. Where’s this coming from? And where do you think it’s going to go as an industry?
Jeff Kinash 18:48
Oh, the health food industry is only getting better and better. And it’s only going to grow more and more. People are sick and tired of being sick and tired. And you know, every day people figure out that I pay you to how you take care of yourself is directly related to how you feel there’s just a fact that not everyone is ready to live up to that that button, but everyday people are and so as they realize that they need to take care of themselves, then they start turning towards organic foods and, and vegetables and live foods and pastured animals and all that kind of thing. So yeah, it’s just it’s super important. And, and it’s, I mean, it’s only got one way to go. And that’s up. It’s not as bad as we were. If it’s kind of hidden from the public, but we’re in the middle of a chronic health epidemic. You want to look at the stats, you know, I mean, the biggest one is something like 4% of adults have chronic diseases at the end, you know, late 60s will take 50 years ago and now approaching half of children out of chronic illness and I mean that’s just ridiculous. So
Barb McGrath 19:55
Jeff Kinash 19:55
Yeah, there’s all kinds of things whether you go from the autism stats to All brain dysfunction stats, just every statistic for illnesses on it on the rise and yes, grossly on the rise. So we don’t often talk about it, but it’s there. And yeah, the only way really out of it is to take care of ourselves. Yes,
Barb McGrath 20:18
Exactly. And a different kind of take care of ourselves, right? It’s not about a lot of people, when you when you think about self care, especially directed towards women, self care has become pampering yourself, versus take care of taking care of yourself holistically, right, sleeping well, family time, how you eat, right, the things you put in and on your body, say absolutely make a difference.
Jeff Kinash 20:44
And there’s so much science just in the last 20 years, even on, you know, I mean, we’ve mapped the human genome, right in the late 90s, the early 2000s. And, you know, the whole genetic determinism theory, where you are, what your genes are, and that’s it, and you’re stuck with them, you know, that’s been thrown out the window. Now we know that our genes are reactive their environment, we know that our, our guts, you know, gut health is such a big thing these days, and they don’t quite understand what’s going on. But, but I mean, the biology in our stomach is pretty much directly responsible for how we feel how our, our systems run, like it that is the center of our health really is. And so if you can maintain a healthy bio microbiome and the biology and guts and all that stuff you can do you can maintain that, then your body is going to respond very positively. Very good. Hell, yeah. But But you know, I mean, you have to really look at, you have to look, you have to go deep as to what we eat, what we put in our bodies, and how our minds affect our guts. And just like you said, a holistic thing, because anything that’s got a preservative in it, for example, the preservative isn’t that microbial agents have any microbial agent that you’re putting into your body is killing bacteria, right? I mean, just
Barb McGrath 22:13
Your body’s bacteria. And wherever it’s coming around
Jeff Kinash 22:16
The body’s bacteria. Exactly, that’s what we really need to focus on is, is not killing the bacteria in our guts, because that’s what’s responsible for every facet of our, our bodies function right now. Yeah. So, um, so yeah, community down there. And I mean, the way I kind of liken it is, you know, as a community, let’s just look at, say, Regina, you got to pull out your phone book, right. And every time you ingest something that’s a toxin of some kind, well tear a page out of the out of the Yellow Pages, right? Because you’re, you’re, you’re, you’re destroying some sort of function in your body when you destroy bacteria. So you know, you pull out enough pages, and you’re going to start to lose services, right. And when you start losing services, your city starts to not your age, and things like that. So yeah, I guess that’s one way to think about it.
Barb McGrath 23:08
No, actually, that’s a really good analogy. That’s an analogy I hadn’t heard before. But that’s a fantastic analogy. Yeah, yeah. Yeah, that makes a lot of sense to me. You know, I had another guest on the show back in January, Kristin from Christians, cultures, okay. And she brews kombucha, and Kiefer and all those sorts of things. And I shared with her that, you know, again, our family, you know, there’s obviously a period of time where we were really conscious of our health. And again, I don’t know how it slipped. So I know what I’ll be thinking about this afternoon. But we were making keefer at home. And we were going through a leader of homemade keeper on a daily basis. So there’s four of us in the house and the kids would have something I would have some husband, we’re going through tons. And I think my husband and I both lost some weight, the cravings for sugar and pop like gone, absolutely gone. Right. But as you know, making keeper can be a pretty labor intensive process. And so the last time I made a batch, I put them into the fridge kind of arrest them for a while just because it had become intensive. And I think they’re probably well rested and maybe even in the grave at this point
Jeff Kinash 24:22
Seven or more but you know, brings up with something else I’d like to share with you. That’s really interesting is my youngest daughter, she she’s in four H and so she did a four h project and what she did was she compared the bacterial counts of pasteurized sauerkraut, organic non pasteurized sauerkraut, and she made her own sauerkraut and compare that so I’ve got a soil microscope at home, you don’t have to look at soil bacteria and things like that. So she she used my microscope and she made slides and I looked at it all and and found that the whole Bacteria had had, there’s more bacteria in the homemade than there was in the organic more than the one that was in the pasteurized one. So he then went to national sport science fair in Nova Scotia. And so she won that. And actually one
Barb McGrath 25:16
Jeff Kinash 25:18
The SCADA mentor, and this mentor suggested to her that she got some professional testing, you know, because with a little microscope, even with a 400 times microscope, you only can see the biggest bacteria you can and it’s okay. It’s not super accurate, right? So she had to estimate and you know, a lot of little bacterias and, you know, screen so, um, anyway, so she took her samples to, oh, what’s it called Intertek? I think. It’s a company in Saskatoon and it’s a lab in Saskatoon that does a lot of food testing and things like that. So they looked at the lacto bacteria counts of per three samples. Okay. So it was pretty amazing. She was so excited when she got the results back because the pasteurized sauerkraut that you get from the grocery store had 1100 lactobacillus. Okay.
Unknown Speaker 26:06
Okay, that’s nothing that’s seen about paying, especially
Jeff Kinash 26:09
When you hear that the organic, non pasteurized commercial variety that she picked up at the grocery store
Unknown Speaker 26:15
Barb McGrath 26:19
Okay, yeah. So 1100 to 310,000.
Jeff Kinash 26:22
Right at her homemade 111 million. 11 million. Yeah. So it was Wow, 10,000 times better than the pasteurized sauerkraut that you get in the grocery store. So yeah, I mean, that’s just one example of how homemade is, it’s so much better. Yeah. So if you’re making the effort to do make keeper at home, yeah, good thing, because it’s, I’m sure he’s
Barb McGrath 26:51
Way better than yet. So if she’s making something like that at home, like, has she gone to the whatever you don’t grow, she goes to the grocery store, she fills in the blanks with whatever kind of produce you guys buy, whether it’s organic or not. So she’s still buying the typical produce that we would have available for sauerkraut, right. And then making it but making the whole environment where we don’t have to feed into bottle. It’s an airtight packet. And
Unknown Speaker 27:17
Barb McGrath 27:18
Yeah. What a difference. No, that’s huge. All right. Well, we are nearly at a time. I’d like you to be able to wrap up, Jeff, and tell us one more time. How can we find you? Where will you be with your product? And you know, just quickly tell us all of that. And then I will share the news on the bonus.
Unknown Speaker 27:38
Well, you can find me at the agendas.
Barb McGrath 27:41
Beginning Saturday outdoors. Yeah, that’s correct.
Unknown Speaker 27:44
I do have a website Paragon farm.ca.
Jeff Kinash 27:49
Yeah, construction right now. But yeah, that’s that’s a good way to find me and sign up as a signing up is a really good way to touch and know more about what I’m doing. I’m really looking forward to adding value for my customers. You know, from this moment forward, really, I’m really working on trying to inspire people to eat better, give them information on how to know more about you know, Whole Foods right now. fresh foods and stuff like that and how it affects you. Um, and you can also follow me on Instagram as my favorite Facebook. I just forward things from Instagram and Facebook. So you can follow me on Facebook, if you’d like. But yeah, Instagram is my, my easy go to
Barb McGrath 28:38
Okay, and I think on Instagram, your peregrin Farm SK
Unknown Speaker 28:41
Urban farm eska. Yeah. Okay.
Barb McGrath 28:43
Excellent. I think because I think that’s what it is on Facebook, too. Yeah. Awesome. Well, thank you so much, Jeff. So let’s get into the bonus. For anyone who takes the time to listen to our episode today. Between now may 1 and July 15 of 2019. Jeff has offered two things for us and are sorry, one thing we changed that up, didn’t we? So what I need you to do is send a message to the Above the Fold Facebook page and just shoot me your email address so that we can take the conversation off messenger. The first person who sends me a message today response first five, you see exchanging the first five people who send me a message will get 50% off their purchase with Jeff from the agendas farmers market. And I suspect that it’s more than those email me We’ll hear from Jeff will probably sweeten the pot for a few others as well. So first five people send me your email address just so I can pass it on to Jeff and he will send you a note for 50% off your first purchase. So there is your tasty bonus. And I want to share what Jeff brought for me today little jar of honey haven’t opened it yet, because I know if I do, I’ll just sit here with
Unknown Speaker 30:04
My drop is.
Barb McGrath 30:08
Exactly. So we are going to wrap up and I’d like to give a shout out to Queen City collective, the place in our community for entrepreneurs to gather, find community and grow their business, if you haven’t had a chance to check them out, look at them online Queen City collective.ca. Or you can just stop in for a visit there over on Broad Street. I’d like to thank you, Jeff, from Paragon farms for joining us today. That whole farm to table that’s a very interesting concept, I think, to so many people and hearing about local businesses that are that are growing and thriving and and giving back to the community. To me, that’s something that’s so important. And I know I’ll go home, like I said, and figure out how did we get out of this habit? Because we really need to get back into it. Exactly. Jeff has a subscription program. Let me just give them a little little shout out. So it’s a subscription program. So let’s say for example, if you want a whole roasted chicken or a half roasted chicken, you can actually subscribe and get a chicken. Is it weekly, monthly once a month.
Unknown Speaker 31:11
Barb McGrath 31:12
Yep. So you can get a couple of chickens, you can pick them up at the farmers market, you can get them delivered sometimes. Yep. So there’s lots of options out there. If you would like to be a guest on the show, you can email me at Barb at Google girl.ca. Or you can shoot me a message on Facebook and Instagram. You can definitely submit questions in advance of the live show on our Facebook page. And we will be announcing our guests as we continue to take the show on the road. So it’s going to be an exciting summer. Super looking forward to have some really cool guests coming up. Maybe not quite as tasty as Jeff today. But still some very fun people coming up. I am your host Barb McGrath, local business owner and Google girl. Remember Jeff, you worked hard for your success. Don’t keep it a secret or bye for now.
Episode #80 Your Ultimate Guide to Get Found with Local SEO
Episode #68 with Santa Claus
Episode 23 with Gr. 5 & 6 Students from Argyle School
We are live on location at Queen City Collective, Regina’s gathering space, with Jeff Kinash from Peregrine Farm. Jeff’s story will amaze you as he shares his insights to reconnecting with the land, raising chickens and producing honey and vegetables. Be sure to check out the whole episode, as Jeff offers a tasty bonus!
Many thanks to Queen City Collective, for use of their space and a nudge to each of you, if you have not checked out their co-working space, pop in, grab a coffee from the cafe and take a look around.