FEBRUARY 2026 PURPLE TOMATO WARNING P7 | GROWING IN THE DARK P10 ONTARIO SMALL FARM ORIGINALS P14 | NATURAL SUGAR SWAPS P21 FLOCK OWNER JENNIFER KEYS CAPTURES HERITAGE BEAUTY IN BELTSVILLE SMALL WHITE FORM.
A LIFE WELL LIVED Elwood Quinn was a teacher, an advocate, an influencer, a horticulture and rare livestock encyclopedia, a dynamo, a builder, a friend and so much more. Elwood’s life centred on his family and his passions. His passions included a diverse range of agriculture. He was equally comfortable discussing breeding roses and varieties of apples as he was discussing the unique genetics of a pregnancy from a White Park embryo, or management advice to get all live-born piglets raised. He is well known on the West Island of Montreal as the patriarch of Quinn Farm, but I knew Elwood as a person who was relentless about saving endangered livestock breeds in Canada. Nothing was out of the question for Elwood. It was typical for him to have a canister containing frozen bovine semen or the live version in his truck trailer as he traveled to the Guelph Organic Conference, for one. He made all the meetings and the connections with rare livestock enthusiasts and urbanites alike. Also in tow, his carding machine, unlimited books and display materials—all to grab attention and create awareness of the need for livestock breed conservation. Elwood left this world a better place, he was a visionary and worked hard to ensure his legacy continues. Donations in Elwood Quinn’s memory can be made at Heritage Livestock Canada or Au coeur des familles agricoles. 250 & UNDER Cover photo Jennifer Keys Terrace, BC EDITOR Julie Harlow | 1-866-260-7985 ext 272 Julie.Harlow@SmallFarmCanada.ca ADVERTISING SALES 1-866-260-7985 Sales@SmallFarmCanada.ca DESIGN | Andrea Williams CIRCULATION & SUBSCRIPTIONS Ashleigh Benedict | 1-866-260-7985 x252 Subscriptions@SmallFarmCanada.ca MARKETING & OPERATIONS Denise Faguy | Denise.Faguy@Farms.com PUBLISHER | Farms.com Canada Inc. PRINT: The print magazine for Small Farm Canada is published six times each year by Farms.com Canada Inc. Subscription rate for one year: $25.95 (+tax). Single copy price is $5.95. SUBSCRIBE NOW! DIGITAL: Small Farm Canada Lite is published 6 times each year, tandeming the Small Farm Canada magazine print issues. Contact INFO@ SMALLFARMCANADA.CA for your free subscription. Your privacy is important to us. Occasionally we may send you information from reputable companies whose products or services we believe may be of interest to you. If you would prefer to have your name removed from the list, contact us at Info@SmallFarmCanada.ca. Contents copyrighted by Farms.com Canada Inc. and may be reprinted only with permission. Copyright © 2026 Farms.com Canada Inc. All rights reserved. ISSN 1710 4955 Acceptance of advertising does not constitute endorsement of the advertiser, its products or services, nor do Small Farm Canada, or Farms.com Canada Inc. endorse any advertiser claims. The publisher shall have no liability for the omission of any scheduled advertising. 90 Woodlawn Road West, Guelph, ON N1H 1B2 www.SmallFarmCanada.ca PROUD TO BE CANADIAN OWNED! We acknowledge the financial support of the Government of Canada. Get social with Small Farm Canada IN THE NEXT PRINT ISSUE: MARCH/APRIL 2026: GARDEN ISSUE Booking deadline: Thursday, February 5, 2026 Ad material due: Thursday, February 12, 2026 We are going full speed in the garden and on the land in the spring issue. From the back 40, to the market garden, and from fruit and veg to flowers, flax and hay, we’ll report what is on the way. Featuring spring machinery and mental health re-boots, sustainable gardening and baking with jam, this issue works hard to transition from winter’s rest to spring’s promise. Want the print issue? Subscribe here! AWC Ag Country Guide - 7” x 10” Hear expert speakers that will motivate and inspire, and network with women passionate about ag. § Learn new skills to help you excel § Manage your well-being and build resiliency § Nurture and grow your passions § Meet, network and support other women Stay informed. Be inspired. Get growing. Listen, learn, network and grow! Call Iris Meck for details: (403) 686-8407 • AdvancingWomenConference.ca/2026west Advancing Women In Agriculture & Food Conference REGISTER TODAY! If you are a woman in farm operations, an entrepreneur in ag and food, a student, or working in agri-business, join us at AWC! AWC WEST 2026 March 8, 9 & 10, 2026 at the Hyatt Regency, Calgary, AB IN THIS ISSUE February 2026 | Vol. 2 Issue 1 TOP: JENNIFER KEYS | MIDDLE: JULIE HARLOW | BOTTOM LEFT: JUKOV STUDIO - ADOBE STOCK | BOTTOM MIDDLE: LISA CARTER - ADOBE STOCK | BOTTOM RIGHT: ERIC ISSELÉE - ADOBE STOCK 6 NEWS & NOTES BY JUSTIN CARROW Food fraud, wool, purple tomato warning, Safe Seed Pledge 10 GROWING IN THE DARK BY JULIE HARLOW Shedding light on what crops flourish in darkness. 9 WINTER SOWING BY JULIE HARLOW Low cost, low input way to start seeds. 19 POULTRY POMACE RESEARCH BY JULIE HARLOW Proving once again that leftovers have value! 14 ECOLOGICAL FARMING IN ONTARIO BY JULIE HARLOW Small farms that are big on local, sustainability, nutrition and soil.
4 February 2026 5 www.SmallFarmCanada.ca TOP LEFT: AGRICULTURE AND AGRI-FOOD CANADA | TOP RIGHT: NDREY KUZMIN - ADOBE STOCK | CARTOON RESOURCE - ADOBE STOCK | EL BENEDIKT - ADOBE STOCK LETTERS TO THE EDITOR FEBRUARY 3-5, 2026 CASINO RAMA RESORT | RAMA, ONTARIO Empowering Indigenous entrepreneurs, communities, and organizations to grow sustainable businesses and strengthen local food & finance systems. First Nations Agriculture and Finance Conference REGISTER NOW! STARTING AT $145.92 FOR MORE INFORMATION, VISIT: https://www.firstnationsag.ca/fnafo-conference/ SALE ON UNTIL MAY 31 ,2025 Precision Depth Roller POWERFUL CLEARING PERFORMANCE EASY TO USE YEAR-AFTER-YEAR DURABILITY Visit us today to find out more! CALL US 519-669–2192 LOOK US UP www.efsaudersales.ca WALLENSTEIN, ON | MARKDALE, ON WITH SNOW BLOWERS Hi Julie, Thanks for your interest in our berry research. Since your last article (Nov-Dec 2024 and Jan-Feb 2026), we made some significant progress in generating new findings that have been subject of a provisory US/Canada Patent. After the patent filing these findings have been published (see below two recent articles). Patents Diarra, M. S., K. Ross, Q. Das, A. M. Rehman, P. Mak. 2025. Poultry Feed Additive Containing Berry Pomace and Limosilactobacillus reuteri. U.S. Provisional Patent Application (35 USC 111(b)), Number 63/760,253. February 19, 2025 Publications in peer reviewed journals Mak, P. H.W., M. A. Rehman, X. Yin, C. Julien, Y. Martel-Kennes, K. Ross, E. G. Kiarie, M. S. Diarra. 2025. Growth performance and body composition of Eimeria-infected broiler fed berry pomaces and a Limosilactobacillus reuteri isolate. Poultry Science, https:// doi.org/10.1016/j.psj.2025.105812. Kithama, M.; Hassan, Y.I.; Yin, X.; Tang, J.; Clairmont, L.; Sienkiewicz, O.; Ross, K.; Lau, C.H.-F.; Lepp, D.; Zhao, X.; E. G. Kiarie and M. S. Diarra. 2025. Shift of Microbiota and Modulation of Resistome in the Ceca of Broiler Chicken Fed Berry Pomace Alone or in Combination of a Multienzyme Mixture. Microorganisms 2025, 13, 1044. https://doi.org/10.3390/microorganisms13051044. Thank you to Dr. Moussa Diarra for sharing his most recently published findings. We have provided a summary of one, on page 19. - Julie Is it available at retailers near you? To learn more about the DIRECT RETAIL SALES PROGRAM contact Ashleigh at 1-866-260-7985 ext. 252 or email Subscriptions@SmallFarmCanada.ca NOW STOCKS SMALL FARM CANADA MAGAZINE! St. Thomas, ON SMALL FARM CANADA Barnyard Humour My job? Alarm clock, motivational speaker, and occasional fence model. “I got invited up to the house for dinner.”
6 February 2026 7 www.SmallFarmCanada.ca NEWS & NOTES The Canadian Food Inspection Agency (CFIA) has released its latest findings on national food fraud prevention efforts, highlighting extensive work carried out between April 1, 2023, and March 31, 2024. As the country’s lead authority on food fraud oversight, the CFIA continues to focus on preventing, detecting, and deterring misrepresentation in the food supply—an issue of growing global concern. During the reporting period, the agency undertook a wide range of activities, from risk analysis and awareness campaigns to international collaboration, research, and targeted surveillance. Two major sampling programs were central to this work: marketplace monitoring and targeted inspectorate sampling. Marketplace monitoring involved 323 samples collected by an independent third party at retail stores to assess authenticity in products such as coconut water, spices, fresh meat, sunflower oil, and tea. Overall compliance was high, though coconut water showed lower rates of authenticity. Targeted inspectorate sampling—aimed at higher risk businesses such as importers, processors, and retailers—covered 712 samples across categories including fish, honey, meat, olive oil, organic produce, grated hard cheese, fruit juice, and other specialty foods. Inspectors also conducted 345 label verifications. Results showed that grated hard cheese, olive oil, and other high value oils had the lowest authenticity rates, while fish, honey, fruit juice, and meat performed well. Label compliance was lowest for fish and specialty oils, and highest for organic produce and grated cheese. The CFIA emphasized that these results should not be compared year to year, as sampling strategies intentionally shift to focus on higher risk products. Where non compliance was found, the agency took enforcement action—including product removal, detention, destruction, or relabeling—to prevent misrepresented food from reaching consumers and to maintain fair competition for Canadian businesses. Source: Canadian Food Inspection Agency WONDERFUL WOOL, CANADIAN WOOL! Whether you are using natural fibres for gardening, agriculture, crafting, fashion or home fixtures, Canadian wool products have a lot to offer across the country. The Campaign for Wool has developed an accessible online directory with 25 plus sheep farmers, artisans and millers. It is searchable by category and by province and available at the Canadian Wool Directory. We are proud to have featured directory participants in our magazines including Ecowool, Longway Homestead, Topsy Farm and WoolGrown Company to name a few. Applications are growing for Canadian wool not only in crafting, in agriculture and gardening too. It is growing as an alternative to materials like plastic mulch. Small Farm Canada discussed the expanding use of wool as mulch in the garden with Lindsey Weber of WoolGrown Company recently. We found out that we are not alone in looking for sustainable solutions. Their horticultural felt milled from wool is now on sale at Lee Valley Tools. A mulch made with Canadian wool is a sustainable value-added product. CANADA STEPS UP EFFORTS TO DETECT AND PREVENT FOOD FRAUD TREES AND SHRUBS THAT HEAL: RECONNECTING WITH THE MEDICINAL FOREST WRITTEN BY ANNE STOBART PUBLISHER - PERMANENT PUBLICATIONS REVIEWED BY JANET WALLACE Trees and Shrubs that Heal describes how trees and shrubs can improve human health, ranging from forest bathing to making decoctions of bark, leaves or fruit to relieve specific ailments. The chemistry behind the healing action is described with details on saponins, fatty acids, polyphenols and more. The majority of the book is made up of two-page profiles of eighty different plants describing “herbal actions,” research findings, active constituents, safety, as well as tips on harvesting and cultivation. However, the information is brief and often general. If you’re looking for plants to forage in Canada, this wouldn’t be the best book for you. The profiles are from trees and shrubs from the Americas, Asia, Australia and Europe. Most are not native to Canada and many aren’t hardy enough to grow in much of the country (i.e., they can only grow in zones 6+). I still learned more about the plants on my land. For example, black currant leaves have antiviral effects that can help stave off colds and flu, and the leaves can also be used to alleviate joint pain and arthritis. Trees and Shrubs that Heal could complement more detailed medicinal herb books for the those who want to grow non-native trees and shrubs in warm areas or in sheltered conditions. Seed breeders, growers and sellers like Kitchen Table Seed Company and others listed in the 2026 Small Farm Canada Seed Guide are signators’ of the “Safe Seed Pledge.” SAFE SEED PLEDGE Agriculture and seeds provide the basis upon which our lives depend. We must protect this foundation as a safe and genetically stable source for future generations. For the benefit of all farmers, gardeners and consumers who want an alternative, we pledge that we do not knowingly buy or sell genetically engineered seeds or plants. The mechanical transfer of genetic material outside of natural reproductive methods and between genera, families or kingdoms, poses great biological risks as well as economic, political, and cultural threats. We feel that genetically engineered varieties have been insufficiently tested prior to public release. More research and testing is necessary to further assess the potential risks of genetically engineered seeds. Further, we wish to support agricultural progress that leads to healthier soils, genetically diverse agricultural ecosystems and ultimately healthy people and communities. (Instagram) gmofreeusa_ official • Canadian Farmers Warn Home Gardeners About Genetically Engineered Vegetable Seeds Coming Soon To Canada: 163 farmers in Ontario and British Columbia, many supplying local and organic markets, have signed a declar- ation opposing the sale of genetically engineered vegetable seeds in Canada. The declaration comes as biotechnology companies are preparing to market genetically engineered seeds to small growers and home gardeners in Canada for the first time, including at grocery stores and home garden centers. Health Canada and the Canadian Food Inspection Agency have approved a genetically engineered tomato, trademarked “The Purple Tomato.” Seeds of this GMO tomato are already being sold to home gardeners in the US “Selling genetically engineered seeds to home gardeners is reckless and could jeopardize our ability to provide customers with organic and other non-GE choices,” said Mel Sylvestre of Grounded Acres Organic Farm in Gibsons, BC. “If widely planted by gardeners across the country, these GE seeds pose an unnecessary contamination risk that could threaten heritage seeds and our tradition of seed saving.” Read more: https://cban.ca/farmers-warn- home-gardeners-about-genetically-engineeredvegetable-seeds-coming-soon Boycott GMO seeds and plants by buying only from seed companies and retailers that have taken the Seed Integrity Pledge for Safe Seeds (the Safe Seed Pledge): https://www.safeseedpledge.org. TOP: AFRICA STUDIO - ADOBE STOCK | BOTTOM: BEATRICE - ADOBE STOCK TOP RIGHT: GMOFREEUSA - INSTAGRAM | MIDDLE LEFT: ROLANDAS - ADOBE STOCK | MIDDLE RIGHT: ANNE STOBART Looking to find out more? Check out the Campaign for Wool video series here!
8 February 2026 9 www.SmallFarmCanada.ca TOP: LISA CARTER - ADOBE STOCK 35 Howard Ave, Elmira 519-669-5500 NOLT’S COMPACT MULCH LAYER CROP CARE PICK ASSIST TAR RIVER ROTO TILLERS 41”-81” width In-stock 1. 3 & 5 row. Also a good selection of Seed Rollers and Replacement Parts. JANG PUSH SEEDERS We’re helping you grow with these great brands: Weeding, planting & harvesting with ease! GOOD FOR A TIGHT BUDGET SOLAR CHARGED CROP CARE SPRAYERS From 25-750 gallons. Also Specialty Sprayers. CALL US FOR A FREE VEGETABLE AND FLOWER GROWING SUPPLY CATALOGUE AZS BRUSHER Call with your fruit and vegetable washing needs. Winter sowing is an outdoor seed starting method that uses recycled containers as mini greenhouses, allowing seeds to germinate naturally with winter’s freeze–thaw cycles. This technique mimics what happens in nature when seeds drop in autumn and sprout in spring, offering farmers and rural gardeners a simple, inexpensive way to start robust plants—especially native perennials. WHY WINTER SOWING WORKS Instead of relying on lights, heat mats, trays, or indoor growing space, winter sowing uses natural cold moist stratification. Seeds experience real winter conditions that break dormancy, then germinate in spring as temperatures and light levels rise. Because seedlings grow outdoors from day one, there is no need for hardening off. KEY ADVANTAGES FOR GROWERS • MINIMAL EQUIPMENT: Clean recycled containers— milk jugs, pop bottles, or clear totes—are the only tools required. • LOW COST: Skip the expense of flats, lights, and indoor infrastructure; seed starting mix and saved seed are often the only purchases. • REDUCED RISK: Seeds are protected from birds, rodents, and being washed out by rain, unlike direct sowing. • NO BABYSITTING: Containers need almost no attention until germination begins in spring. • STRONG SEEDLINGS: Naturally acclimated, compact plants transplant easily and withstand field conditions. HOW TO DO IT 1. CHOOSE THE RIGHT MEDIUM: Use finely screened seed starting mix for small seeds; potting mix or Pro Mix for larger ones. Avoid garden soil—it introduces weed seeds, pathogens and can compact in containers. 2. PREPARE CONTAINERS: Ensure 3–4 inches of moist growing medium, plenty of drainage holes and venting at the top so heat can escape. 3. SOW AND LABEL: Apply seeds according to their light and depth requirements, label clearly and secure the container shut. 4.SET OUTSIDE: Place in a spot with winter light but not full intense sun. Containers will freeze, thaw, and naturally maintain moisture through condensation. 5.WAIT FOR SPRING: When temperatures rise, seeds germinate. Once seedlings are large enough, they can be pricked out and transplanted. WHAT TO GROW Winter sowing excels with: • NATIVE PERENNIALS requiring stratification (e.g., milkweed, coneflowers). • HARDY ANNUALS that self seed naturally. • COLD TOLERANT VEGETABLES when started later in the season. Any species hardy in your region—or naturally adapted to winter cycles—can be a candidate. TIMING Sowing can begin as soon as seeds would naturally fall—typically late fall through midwinter. Species vary in how much cold they require. Some need weeks, others months, and a few require multiple warm–cold cycles. Many can still be started into early spring as long as they get adequate chill time. WINTER SOWING: A LOW COST, LOW INPUT WAY TO GROW HARDY SEEDLINGS ARTICLE BY JULIE HARLOW UNCONVENTIONAL GROWING High Quality Aluminum Greenhouses I A A te C C m 5 5 6 6 2 1 0 0 5 5 D 5 e x x x s 6 6 6 cr A A A ip l l l u u u tio m m m n i i i C C C o o o o o o p p p O O O p p p t t t i i i o o o n n n 1 2 3 L C C o o o a o o d p p e w a d n / P d L a a F c y e k e e a r d g P e e a rs c / k W ag a e te w re/ r o s F P e a e c d k e a r g s e and Waterers $ $ R 2 2 e , , 0 2 ta 6 9 i 5 5 l . . 5 00 0 A A C C 5 5 6 6 4 3 0 0 1 1, , 6 9 8 1 7 0 . . 5 25 0 $ $ 5 x 6 Alumi Coop Option 4 Coop OnlyPackage A A C C 6 6 1 1 0 0 2 1 6 6 6 x x x 1 1 1 0 0 0 A A Al l l u u u m m m i i i C C C o o o o o o p p p O O O p p p t t t i i i o o o n n n 1 2 3 L C C o o o a o o d p p e w a d n / P d L a a F c y e k e e a r d g P e e a rs c / k W ag a e te w re / r o s F P e a e c d k e a r g s e and Waterers 4,117.50 $ $ 3 3, , 6 9 1 0 8 1. . 0 50 0 A A C C 6 6 1 1 0 0 4 3 $ $ 6 x 10 Alumi Coop Option 4 Coop OnlyPackage 3,395.25 A A A C C C 1 1 1 0 0 0 1 1 1 2 2 2 3 2 1 1 1 1 0 0 0 x x x 1 1 1 2 2 2 A A A l l l u u u m m m i i i C C C o o o o o o p p p O O O p p p t t t i i i o o o n n n 1 2 3 C L C o o o a o o d p p e w a d n / P d L a a F c y e k e e a r d g P e e a rs c / k W ag a e te w re / r o s F P e a e c d k e a r g s e and Waterers 5,062.50 $ $ 4 4 , , 3 8 6 2 7 6 . . 2 25 5 $ $ A A C C 1 10 0 1 1 2 2 4 G 1 1 0 0 x x 1 1 2 2 A Al l u u m m i i C Co o o o p p G Or p e ti e o n n H 4 o C u o s o e p O O p n tio ly n P( a A clu k m ag . e Frame and Tarp) 4 4 , , 8 1 0 5 6 1 . . 0 25 0 $ AC1212 12 x 12 Alumi Coop Broiler Package w/ Feeders and Waterers 4,488.75 $ AC1224 12 x 24 Alumi Coop Broiler Package w/ Feeders and Waterers 7,053.75 $ Option1 A R l o u o m s i t Coop B S Yu u e p n lle e M r e i a k o t r i N c N e W e s w t a b t o S e x t r y e l r e S F y e s ete d m er Option2 A R l o u o m s i t Coop Yuneek Nestbox Option3 A B Su l e u p l m le M i ri C a o t r o ic o N p W ew at S e t r y e l r e S F y e s e te d m er Option4 Alumi Coop gateway3941@gmail.com Des ! 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11 www.SmallFarmCanada.ca 10 February 2026 TOP: KEITH - ADOBE STOCK GROWING IN THE DARK ARTICLE BY JULIE HARLOW ETIOLATE 1: to bleach and alter the natural development of (a green plant) by excluding sunlight 2a: to make pale 2b: to deprive of natural vigor: make feeble Do you recall being taught at school that plants need light to grow? That is part of the story, plants use light to store energy through photosynthesis which uses light to convert carbon dioxide from the atmosphere into stored forms of energy like sugars. Plants can keep on forcing growth using this store of energy even in darkness when stimulated by warmer indoor temperatures. Forcing plants with this method often has the added advantage of making the crop taste better because excluding light prevents chlorophyll forming which can be responsible for a bitter taste. FORCED RHUBARB In botanic terms rhubarb is a vegetable and referred to as ‘pie fruit’ in the UK. It is popular in Canada due to our Colonial history and a good choice due to it’s high vitamin C content and associated therapeutic properties. The concept of forcing rhubarb gained popularity in the early 1800s by growers of the Yorkshire Rhubarb Triangle. Forcing rhubarb in sheds allowed the British growers to produce it earlier than field grown and in greater quantities. Rhubarb is first cultivated in a field without harvesting for two years. During this time the plants store energy (carbohydrates) in their roots. After two years, and a fall frost or two, plants are moved into a shed and kept in complete darkness. In mid-December the heat is turned on in the barn or shed to 10˚C. The darkness ensures that energy normally used to grow large dark green leaves is diverted to grow stalks both larger and much sweeter than field grown. Forcing is so dynamic that you can hear the rhubarb growing in the barns. FORCING MIDDLE GROUND Plants in the barn are spent after this intense growing period and few gardeners want to lose their rhubarb plants to forcing, so a more palatable way may be to leave the plant in the ground and cover it with a large container or bin. The container can be weighed down to stop it being blown over and packed around the outside with straw or mulch to retain heat for an earlier harvest. Keep checking it and you can produce beautiful, pink-forced rhubarb, which is ready for harvest, often a month earlier than un-forced rhubarb. Please be warned that forcing weakens the plant and it should only be done in alternate years. Having more than one plant allows you to alternate to have an early harvest every year. BEANSPROUTS Beansprouts are a relatively easy crop to grow in the dark. They are also quick to grow and make a great addition to salads and stir fries. Beansprouts are grown from mung beans that are soaked before placing them in a ‘sprouter.’ Light is excluded with a cardboard box covering or by placement in a cupboard. The beansprouts require twice daily attention but are ready in about a week. Remove small leaves and any remains of the bean seed coat before eating, as these are slightly bitter. Mung beansprouts are typically grown in the dark to keep them pale, tender and prevent bitterness. Light makes them turn green and can affect their mild flavour, while darkness encourages long, white shoots. IS CHICORY ENDIVE? Belgian endive is unique with a head of tightly packed white leaves that have a slight bitter taste but offer culinary possibilities. Unlike most vegetables, it must be grown ‘twice’. Chicory seeds are first planted in spring in fields and grown out for 170 days. The plant is harvested in fall, and the roots are refrigerated forcing them into dormancy. The roots are started a second time to ‘force’ the plant under complete darkness, to develop the distinctive torpedo shape of Belgian endive. Darkness is important to maintain the light colour and sweetness of this winter lettuce. They mature in 21 to 24 days. UNCONVENTIONAL GROWING GROWING RHUBARB IN CANADA Rhubarb farming in Canada has been in sharp decline for several decades attributed in part to changing lifestyles and tastes. Off-shore competition from countries like Poland also dominate the frozen rhubarb market with very competitive pricing. In more recent years though, there has been a revival, a renewed commercial interest even before Canada Strong and pandemic pies. The interest in forcing rhubarb indoors has been growing in Canada’s north, where there are few options for fresh, local fruit and veg in February. 2225 Saucier Rd. Kelowna, BC V1W 4B8 250-448-1826 sunshinefarm.net Growing Community, Skills and Seed. Certified organic seeds for heirloom and unusual vegetables, herbs, grain and flowers. Home to Vocational Services for adults with developmental disabilities. Sunshine Farm aspires to epitomize a sustainable family farm which also serves its community. 519-595-3157 4072 Line 72 Millbank, Ontario N0K 1L0 IN-STOCK & READY TO GO! FINANCING! Kioti Snowblowers – Built for Canadian Winters. WHY DARKNESS IS KEY • PREVENTS GREENING: Darkness stops chlorophyll production, keeping the veg white or pale yellow and attractive to consumer • REDUCES BITTERNESS: Light triggers the production of compounds that can make the vegetable taste bitter, so darkness maintains a sweeter, milder flavor. • PROMOTES ELON‑ GATION: Growing in the dark encourages elongation and tenderness as shoots search for light, often resulting in thicker shoots. TOP: MATTHEW J. THOMAS - ADOBE STOCK | BOTTOM: ELLINNUR - ADOBE STOCK
12 13 www.SmallFarmCanada.ca February 2026 Welcome to Waste Not, where we tip our hats to the creativity and ingenuity of small farmers, who have long mastered the art of reimagining “waste” as potential. This column shares tips, innovations, and recipes to help you make the most of every resource and embrace a waste-free lifestyle. CITRUS PEEL CLEANSER When trying to cut costs on grocery bills, eliminating costly cleansers can be a real money saver. This citrus peel cleanser can be your go-to all purpose cleanser that is easy to make and store. This recipe uses waste peels that would normally be discarded or used for composting, making it good for the environment as well (win-win). HERE’S HOW TO MAKE IT: PEELINGS HAVE VALUE TOO! ARTICLE BY AMY & FINN HOGUE WASTE NOT 1. Save your discarded orange, lemon or lime peels (these can be kept in a container in the fridge until you have enough to make the cleanser). 2. Loosely pack citrus peels into a glass jar until the jar is full. 3. Top the citrus peels with white vinegar to fill the jar. 4. Optional: Add a few drops of essential oils to the jar to add an- other scent (we used peppermint oil with lemon peels). 5. Once you have added everything to your jar, shake it up then stick it in the fridge or on your counter for one to three weeks. To help encour- age infusion, you can give the jar a shake every few days. 6. Strain out the peels and transfer the liquid to a spray bottle for easy use. This citrus cleanser works great on glass or can be used to clean your bathroom, added to your dishwasher or used in your washing machine to freshen laundry. Note: this product should not be used on granite, marble or other sensitive stone surfaces, natural hardwood floors or wood furniture as it can cause staining. CLEANING STRENGTH: White vinegar provides a natural but effective antimicrobial cleanser and citrus peels are known to have natural anti-fungal, antibacterial, insecticidal and deodorizing properties. USE A RECYCLED GLASS JAR TO KEEP THIS PRODUCT EVEN MORE ENVIRONMENTALLY CONSCIOUS! OLD PICKLE OR SALSA JARS ARE THE PERFECT SIZE FOR THIS PRODUCT. TOP: AMY & FINN HOGUE | BOTTOM: NATALIA MERZLYAKOVA - ADOBE STOCK EDIBLE VEGGIE SKINS & IDEAS ON EATING THEM: SWEET POTATOES: Full of nutrients; great roasted, baked, or made into chips. CARROTS: High in fibre and antioxidants; good roasted or blended into soups. CUCUMBERS: Rich in potassium, fibre, and Vitamin K; best eaten fresh in salads but some varieties can have tough skin. ZUCCHINI: Contains fibre, potassium, and antioxidants; adds nutrition to salads or sautés. BEETS: Skins are edible and nu- tritious, great roasted or in salads. EGGPLANT: The skin is edible and adds texture and nutrients. PUMPKIN: High in protein, fibre and minerals, great for blending into soups or as chips. WINTER SQUASH: Acorn and butternut skins are nice roasted and are full of nutrients. TAKING STOCK: VEGGIE SCRAP BROTH Every time you make a meal that uses veggies, what do you do with the leftover onion or garlic skins, celery leaves, tomato seeds or any other type of veggie scrap? Most of these “discarded” scraps are thrown out or added to the compost pile, but they still have a lot of nutritional value in them. Next time you cut off the end of a carrot or peel a clove of garlic, throw your scraps in a container and toss them in the freezer until you have enough to make broth. These scraps can be used to add additional flavouring to bone broth or used on their own to make a lovely veggie scrap broth. HERE’S HOW TO MAKE IT: 1. Save your veggie scraps by tossing them in a bag or container and storing them in the freezer. 2. Once you’ve accumulated a variety of scraps (ie. onions, garlic, celery, carrot etc.) and enough to fill a four-cup measure, transfer them from the freezer to a large stock pot. 3. Fill the pot with water – ensure the scraps are completely submerged. 4. Season with salt and other spices as desired. 5. Add any leftover bones (optional). 6. Cover the pot and bring to a boil, then reduce heat to simmer for a minimum three hours, maximum six hours. If the water evaporates too quickly, top up with more water. 7. Strain the stock using a fine-mesh strainer over a large bowl. 8. Add more salt to taste. 9. Compost or discard the leftover veggie scraps and bones. 10. Use the broth as a soup base or freeze into ice cube trays to use as stock cubes. Homemade broth can keep in the fridge for up to one week, or in the freezer for two months. POTATO PEEL CHIPS Have you noticed how expensive potato chips are at the store lately? Not only have the prices gone up but the bags have gotten smaller! What if you could make your own potato chips – for free? Next time you’re making a meal that calls for peeled potatoes, don’t toss out your leftover potato peels. Instead make these peels into potato chips, turning a waste product into a money saving snack. HERE’S HOW TO MAKE IT: 1. Make sure your potatoes are well cleaned, and you have removed any blemishes or sprouts (anything you wouldn’t want to eat!). 2. Peel the potatoes with a potato peeler. Avoid using a knife as that leaves too much of the potato flesh on the peel. 3. Soak the peels in room temperature or cold water for 30 minutes. 4. Rinse the peels and dry them – the drier the peels the more they will crisp up when baked. 5. Spread peels in a single layer and drizzle with a light coat of cooking oil. There should be enough oil to coat the potato peels lightly. 6. Salt the potato skins. 7. Optional: Add seasonings like garlic powder, barbecue seasoning etc. 8. Bake in oven for 15-18 minutes. For crispier results, broil them for a few minutes near the end. 9. Let cool and serve! NOTE: Potato peel chips are best eaten fresh, but you can store the potato skins in the fridge in a sealed bag for one or two days until you are ready to make the chips. IF YOU’RE HAVING TROUBLE GETTING YOUR SKINS COMPLETELY DRY, TRY DRYING THEM IN A SALAD SPINNER BEFORE PRESSING THEM INTO A TOWEL. WANT TO MAKE THIS INTO A BONE BROTH? FREEZE LEFTOVER BONES FROM CHICKEN, TURKEY, PORK, BEEF, FISH AND SHRIMP THAT YOU COLLECT OVER TIME. YOU CAN ALSO INCLUDE OTHER PARTS SUCH AS CARCASSES, WING TIPS, FEET AND NECKS. TOP LEFT: AMY & FINN HOGUE | TOP RIGHT: ALEXANDR MILODAN - ADOBE STOCK
14 15 www.SmallFarmCanada.ca February 2026 ONTARIO SMALL FARMS Small farms play a vital part in Ontario’s rural economy and food culture. Many are family-run, multi generational operations that combine traditional practices with modern innovation. Other farmers are first gen farmers that have radically changed their lifestyles to farm. Both often diversify their activities—mixing crops and livestock or adding value through agritourism, on farm retail, direct-to-consumer sales, and niche markets such as organic vegetables, specialty meats, maple products, or honey. Ontario’s small-farm community is also a hub for innovation. Provincial programs and agricultural organizations recognize and support small-farm contributions to sustainability, local-food promotion, and community engagement. Initiatives like Local Food Week and farmer led research such as those conducted by the Ecological Farmers Association of Ontario, highlight their importance as food producers using ecological production practices that elevate local communities. AUGUST’S HARVEST, STRATFORD Chinese or Canadian garlic, the choice is clear. Stratford, Ontario farmer Warren Ham of August’s Harvest is on a mission to make their garlic available 365 days a year! After 30 years growing garlic and a wide range of other alliums including green garlic, shallots, white pearl onions, cipollini and more, Ham has a lot of knowledge to share. Green garlic can be used in place of garlic, green onions or scallions and it is also great on a salad. Most cook with the white and pale green parts and use the tougher green tops in broths and soup. For more tips on allium and how to use them in recipes CLICK HERE. Read more about how Warren Ham is busting down the barriers to garlic 365 in the March-April 2026 issue of Small Farm Canada magazine. SHADES OF GRAY INDIGENOUS PET TREATS – A ZERO‑WASTE, FAMILY‑RUN ONTARIO SUCCESS STORY Shades of Gray Indigenous Pet Treats grew out of Shades of Gray Rabbitry, a family‑owned farm in Campbellford, Ontario. The business began when the family’s daughter developed significant food allergies, prompting a search for clean, nutrient‑rich proteins. This discovery led them to the benefits of rabbit meat—an option that supports both human and pet health. With a background in farming and butchery, the family naturally expanded into supplying federally inspected rabbit meat to local butcher shops, grocery stores, and restaurants. Soon after, they identified a gap in the pet treat market: high‑quality, single‑ingredient protein options. Their solution was to create Indigenous‑inspired, minimally processed pet treats made from human‑grade rabbit protein. Today, Shades of Gray focuses on zero‑waste production, transforming every part of the animal into premium treats that support pet wellness. Their products reflect a commitment to sustainability, local agriculture, and respect for the whole animal—values deeply rooted in their farm’s history and family ethos. To view their selection of products CLICK HERE. (LEFT PAGE) TOP LEFT: ADOBE STOCK: MAGR80 | NASTYA CHE | COOPER | NIGHTCREATIVITY | OLGA KHAZOVA | MAKAROVA ART | TOP RIGHT: CODY’S EGG SHACK | BOTTOM RIGHT: AUGUST’S HARVEST (RIGHT PAGE) TOP: JULIE HARLOW & BOARD’S HONEY FARM | MIDDLE RIGHT: ONTARIO HAZELNUT ASSOCIATION | BOTTOM LEFT: SHADES OF GRAY INDIGENOUS PET TREATS HAZELNUTS IN ONTARIO Hazelnuts are a low maintenance perennial crop with minimal fertilizer and labour needs compared to other tree fruits. Their long lifespan and modest management demands make them an attractive diversification option for Ontario farmers. The Ontario Hazelnut Association (OHA) supports this growing industry through research, education and resource sharing. Ontario growers plant a mix of Oregon cultivars—such as Jefferson and Yamhill—and locally bred varieties selected for resistance to Eastern Filbert Blight and hazelnut mites. Hazelnut trees provide notable ecological advantages like capturing more carbon than they release and contributing to climate change mitigation. Local production also cuts transportation emissions by decreasing reliance on imported hazelnuts. Hazelnuts require fewer inputs than many annual crops and can produce for up to 100 years, maintaining soil structure all the while. Shells also can be used to absorb heavy metals which aid in environmental cleanups like oil spills and mine sites, and can alternatively serve as mulch. To find a Ontario Hazelnut grower near you, CLICK HERE. BOARD’S HONEY FARM, PARRY SOUND DISTRICT Board’s Honey Farm specializes in producing honey and promoting apitherapy (using honey for health.) There are many potential positive health benefits that can be attributed to products from bees. Honey is obvious but Board’s Honey Farm also offers household products like bees wax furniture polish, natural cosmetics like bee venom for smoother skin and natural health products like propolis. Propolis is derived from tree resin collected by bees for use as a natural antibacterial, antifungal, antiviral, anti-inflammatory and anesthetic in the hive. Jaimie Board leads the honey farm and sharing her knowledge and passion for bees with customers just comes naturally! To view Board’s Honey Farm selection of products CLICK HERE. SOCIAL MEDIA DARLING: CODY’S EGG SHACK, WALKERTON In Walkerton, Ontario, a small farm stand is making a big impact—both locally and online. At the heart of it is Cody, a 15-year-old (soon to be 16) with cerebral palsy, whose entrepreneurial spirit turned a simple idea into a thriving venture. Cody’s parents hoped he might one day take over the family farm, so they started small: a few chickens and a selfserve stand with a fridge of farm-fresh eggs. What began as a modest experiment has grown into something remarkable. Today, Cody’s Egg Shack offers more than eggs—branded merchandise and seven flavours of pickled eggs. “We aren’t your typical kind of spot because it’s all self-serve,” Cody says. “But folks love it and travel from near and far—and we’re super grateful!” His story has captured hearts on social media, making the stand a local sensation. Next goal? Saving for an aboveground pool to help with swimming exercises that support his mobility. Cody’s Egg Shack is more than a farm stand; it’s a testament to creativity, resilience, and community support for local farmfresh eggs and a great story. A LITE LOOK AT ONTARIO ARTICLE BY JULIE HARLOW
16 17 www.SmallFarmCanada.ca February 2026 The following suggestions are not the only way to do it but have worked for us for over 60 years. We keep 15 pure-bred sows at our farm. A BIT ON BREEDING When breeding time is close, we keep the boar separate. This helps to maintain stimulation as well as monitor breeding. Knowing the breeding date is important. • Use the second heat-cycle in a gilt’s life to begin breeding. • Breed back three to six days after weaning for gilts and sows. FARROWING NUMBERS A successful outcome starts with knowing when each sow is bred and doing the math. Don’t leave it all to Mother Nature. As they say, “You can’t bring in the numbers if you don’t know when she is due.” Farrowing outside in the woods, down by the swamp or slough doesn’t cut it. You won’t know how many were born, if she ate some or left some to die in the cold or wet. But I am getting ahead of myself. Proper nutrition for the breeding herd will increase conception and farrowing rates. Cut back the sow’s feed a few days before her due date to allow room for farrowing. Substituting about 50 per cent of her regular ration with bran mixed with warm water will also help move things along. Continue giving warm water when she farrows to help release of the placenta. CREEP AREA We screw a board across the bottom gap of the creep area and farrowing pen for the first two to three days and nights and monitor when the piglets feed. They are not physiologically mature enough to understand how to get out of the way when Mom lies down. A three to four hour feeding schedule also allows the sow time to recuperate. A few sleepless days (two to three) and nights (two to three) are to observe and make sure that the piglets feed every three to four hours. This will help them gain precious immunity from the sow plus nutrition. Shoo the piglets back under the light/heat source when they have finished feeding and refasten the board again. This blocks them from potential damage/death from their mother during this vulnerable time. The board helps keep the piglets inside the creep area after nursing and encourages sleep and rest. Secure the board well to prevent the sow from displacing it. This will cost you a couple of sleepless nights but will be well worth it. Seriously, the sow has done all the work for the past four months, now it’s your time to honour her and take the piglets that she has delivered and nurture them into market or mature pigs. Compost pile piglet burials can be averted. FARROWING PEN The farrowing pen should have squeeze or rollbars down the sides about eight to ten inches off the ground and eight to ten inches from the wall. A larger older sow will be less agile resulting in more potential piglet deaths. Roll bars give the piglet a place to escape mom’s sheer size. Farrowing crates or pens aren’t such a bad thing for mother and babies for the first two weeks. The Canada Ag Museum in Ottawa has a humanely designed farrowing crate that Mom can turn around in. Worth a look. HEAT SOURCES Heat lamps provide a warm and secure area for baby piglets and develops their habit of being away from the risk of the mother walking or rolling onto the babies. This is especially prone to happen in cool weather. The heat lamps and heat lamp guard need to be very secure to avoid the risk of fire. The piglets start to play-fight quite early on and accidents can happen. For safety we thread the electric cord through a piece of light chain, then screw the chain to a horizontal piece of 2” X 2” at a safe height above the creep area. In cold weather we also place boards across the top of the pen, above the heat-lamp area to push the heat back down. In fact, you can cover most of the THE OBJECTIVE: TO RAISE AND WEAN ALL BORN-ALIVE BABY PIGS ARTICLE AND PHOTO BY ELWOOD QUINN, QUINN FARM Call: 1-866-260-7985 x252 or mail your order to: 90 Woodlawn Road West, Guelph, ON N1H 1B2 Name: Tel: Address: City: Prov: PC: Payment: Cheque Visa MasterCard AMEX Card #: Exp: V-code: Name on Card (print): Signature: 3 digits on back of card How to calculate total: Total cost of books + shipping. Add 5% GST to total Please note prices & availability are subject to change without notice. $ ________ + $8 flat rate shipping = $ ________ FLAT RATE $8 SHIPPING $ Total $ ________ + 5% GST = Farm Fresh Reads for the New Year! Microbe Science for Gardeners Secrets to better plant health Robert Pavlis $24.99 | 192 pages Go beyond soil biology to examine the crucial role of microorganisms in cultivating a productive garden. The Elderberry Book Forage, cultivate, prepare, preserve John Moody $29.99 | 128 pages No matter where you are, one of humankind’s oldest plant friends can provide you with anything from syrup, to wine, to dyes, to so much more. The Complete Guide to Seed and Nut Oils Growing, foraging, and pressing Bevin Cohen $34.99 | 144 pages A comprehensive, beautifully illustrated and photographed, full-colour guide to producing high-quality oils for culinary and other uses. The Garden Tool Handbook For serious gardeners to small-scale farmers Zach Loeks $44.99 | 240 pages Covers must-have equipment, supplies, and techniques for every task from planting to harvest for farms, homesteads, or market gardens. Wild Plant Culture A guide to restoring edible and medicinal native plant communities Jared Rosenbaum $44.99 | 296 pages With detailed profiles of 209 native plants and their uses, this is an essential toolkit for gardeners, farmers, and ecological restoration practitioners. Root Vegetables A grower’s guide Jean-Martin Fortier $24.99 | 128 pages Profiles of 20 nutritious and versatile crops, with practical advice on growing each and optimizing harvest and storage to preserve flavour and nutrition. The Ethical Meat Handbook, 2nd edition From sourcing to butchery, mindful meat eating for the modern omnivore Meredith Leigh $44.99 | 320 pages This new edition covers step-by- step color photos for beef, pork, lamb, and poultry butchery & 100+ recipes for whole-animal cooking. DIY Sourdough The beginner’s guide to crafting starters, bread, snacks, and more John & Jessica Moody $29.99 | 104 pages Enjoy delicious, nutritious sourdough family favorites such as English muffins and cinnamon raisin bread right in the comfort of your own home. Microfarms Organic market gardening on a human scale Jean-Martin Fortier, Aurélie Sécheret $39.99 | 160 pages A full-colour guide to setting up and running small-scale vegetable farms using organic, low-tech, and highly intensive production methods. Feed Us with Trees Nuts and the future of food Elspeth Hay $29.99 | 288 pages A hopeful manifesto about a new and ancient food system centered on our keystone perennial nut trees: oaks, chestnuts, and hazelnuts. Soil Science for Gardeners Working with nature to build soil health Robert Pavlis $24.99 | 224 pages An accessible, science-based guide to understanding soil fertility and the rhizosphere - the thin layer of liquid and soil surrounding plant roots, so vital to plant health. Pawpaws The complete growing and marketing guide Blake Cothron $34.99 | 248 pages Get ahead of the farming curve, diversify your orchard or food forest, and discover the potential of North America’s almost forgotten native fruit. FARMER PROFILE: ELWOOD QUINN
18 19 www.SmallFarmCanada.ca February 2026 pen to keep everyone warm and cozy. We’ve used old, insulated garage door panels. NEEDLE TEETH Removal of needle teeth (AKA black or wolf teeth) can be of great comfort to sow and piglets. The piglets are naturally aggressive and compete for the best position to nurse. Non-removal can cause injuries to litter mates and the sow’s udder. Not all pig owners remove needle teeth. Some feel that the risk of tooth infection due to the procedure is too great. Others with certain heritage breeds have different experience that leads them to leave teeth intact. A piglet’s needle teeth are soft at birth, like our own nails after bathing, as are their hooves. They are almost gelatinous by design to not damage the birth canal. Each piglet has eight needle teeth, so a lot of teeth to possibly chomp down on the sow’s teats when fighting for a place at the table! If you decide to clip the needle teeth, prepare a system that will help you do it safely, quickly and as soon as possible after birth. Removing the piglets from the sow to do the procedure will be an anxious time for piglets and sow – so time is of the essence. To start, two people to do the job is recommended. One to hold the pig and open the jaws (at the mouth corner). The other person to do the clipping. Use sharp side cutters, placed parallel about 3 millimeters from the edge of the gum. There are cutting tools available specifically for this job. Remember to have a sanitizing agent close by to sanitize the clippers before clipping each piglet’s teeth. LEFT: ALEXANDER POKUSAY - ADOBE STOCK | MIDDLE: VICTOR - ADOBE STOCK | RIGHT: TORICHEKS - ADOBE STOCK IRON INJECTIONS Iron injections are not usually necessary if piglets have access to fresh soil/grass within 48 hours of birth. Iron deficiency will show up as a white scour when piglets are three or four days old. They require immediate attention. PREGNANT ALL THE TIME Keeping a sow pregnant and nursing continuously will increase her fertility, productivity and longevity. Conversely, over-feeding will decrease her fertility, productivity and longevity. Malnutrition is equally hopeless. Don’t be shy to ask for advice and compare. SHE IS NOT A BIRD Deep straw or a ‘nest’ might look like the perfect nursery for baby pigs but will surely guarantee a sow will lie on some when she can’t feel them underneath her. Growing restrictions on antibiotic use in poultry production have farmers looking for natural feed additives that improve bird health and performance while reducing antimicrobial resistance (AMR). Researchers from Agriculture and Agri-Food Canada and the University of Guelph studied the effects of adding cranberry and wild blueberry pomaces—by-products from juice processing—to broiler diets, with or without a multienzyme supplement. Bacitracin is an antibiotic commonly used in poultry feed as a growth promoter and to prevent intestinal infections caused by bacteria. In broiler diets, it helps control harmful bacteria in the gut, improving feed efficiency and bird health. However, because of concerns about antimicrobial resistance (AMR), its use is being restricted or phased out in many jurisdictions, including Canada. Macrolides are broad-spectrum antibiotics often used to treat respiratory infections and some intestinal diseases in animals and humans. Common examples include erythromycin and tylosin. They work by inhibiting bacterial protein synthesis. Lincomycin is another antibiotic, similar in action to macrolides, used to control infections like necrotic enteritis in poultry. Resistance to these antibiotics can make treating infections difficult. That’s why the study is exploring natural alternatives like berry pomace to maintain gut health without relying on or reducing reliance on antibiotics. Inclusion Rate: 0.5–1% cranberry or blueberry pomace in feed. KEY FINDINGS HEALTHIER GUT MICROBIOTA • Berry pomaces increased beneficial bacteria like lactobacillus and bacteroides. • Cranberry pomace reduced harmful proteobacteria, which includes pathogens like E. coli and Salmonella. ANTIBIOTIC RESISTANCE Pomace diets influenced antimicrobial resistance gene profiles: • Cranberry pomace lowered genes linked to macrolide and lincomycin resistance. • Some increase in tetracycline resistance genes was noted, likely due to natural bacterial shifts. • Enzyme addition changed antimicrobial resistant gene patterns, showing complex interactions between fibre breakdown and gut bacteria. COLIFORM COUNTS • Lower coliform numbers were observed in birds fed cranberry pomace compared to bacitracin diets. METABOLITES • No major differences in short-chain fatty acids (acetate, butyrate, propionate) between treatments, though levels rose naturally as birds aged. Short-chain fatty acids provide energy for gut cells and help maintain intestinal health. Their levels reflect how well the gut microbiota is fermenting fiber and other nutrients. Short chain fatty acids can reduce inflammation and improve immunity. Healthy gut metabolism often translates to better feed efficiency and growth. To sum-up, berry pomace is a sustainable, Canadiansourced feed ingredient that can help reduce reliance on antibiotics. It supports gut health and may lower the risk of antimicrobial resistance spreading through the food chain. INCUBATORS & BROODERS FEEDERS & WATERERS ACCESSORIES & PARTS PROCESSING EQUIPMENT EGG CARTONS + MORE! Trusted Premium Poultry Products 1-800-668-3072 | www.BerryHill.ca USE Discount Code: SFC1026 SAVE $10.00 On online orders over $150. Any Product. Expires 03/15/26. ORDER ONLINE TODAY! 75 BURWELL RD, ST THOMAS, ON NEW GQF 3200 Chick-Bator Maple Syrup Kits & Supplies Berry Hill Is Your Small Farm & Homesteading Store BERRY POMACE IN BROILER DIETS NATURAL GUT HEALTH SUPPORT WORKING TO REDUCE ANTIBIOTIC RESISTANCE ARTICLE BY JULIE HARLOW POULTRY: RESEARCH
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