FORCES OF NATURE
5 0 SPRING 2020 FOOD & DRINK
Teresa and Martin Van Raay and their sons operate a hog, garlic and
crop farm in Dashwood, Ont., near Grand Bend. Through almost
40 years of farming they’ve learned about sustainability. Tillage is a
technique that uses heavy machinery to work the land before a crop is
planted. For 25 years, the Van Raays have practiced no-tillage farming
to protect the land by reducing soil erosion and to reduce fuel use for
the crops they grow for hog food. They also use GPS to add nutri-
ents only where seeds will be planted and they use cover crops to
improve soil health. Their on-farm retail store and delivery operation,
The Whole Pig ( thewholepig. ca ), offers freshly frozen pork direct to
consumers, reducing transportation and helping to keep their business
sustainable. The delivery to customers is made by Teresa in her hybrid
compact car. Talk about commitment to sustainability!DRY-CURED BACON
AND NO-FILLER
SAUSAGES ARE
VERY POPULAR AT
THE WHOLE PIG,
AS ARE CHOPS AND
ROASTS. GO FOR A
MIXED-PRODUCT
PACKAGE IF YOU
WANT TO BRANCH
OUT TO TRY
CUTS YOU DON’T
USUALLY BUY.FOOD IMAGE BY JAMES TSE; THE WHOLE PIG IMAGE BY ALICIA FOULONCLICK FORK
A northeastern Ontario collaborative
online farmers’ market of 10 farms and
other suppliers who pool resources to
sell produce, beef, pork, chicken and
other farm products. Order online
and pick up at designated locations in
Sudbury, North Bay, Lavigne, Cache
Bay and Sturgeon Falls.
localline.ca/click-fork
The Whole Pig
Bringing home the bacon takes on a whole new meaning with home
delivery from The Whole Pig. Even better, it’s sustainably raised bacon.For a curated collection of
pork recipes from our archives
visit lcbo.com/fdspring20.Bacon-Wrapped Pork Loin
with Apples & Sage