Chefs get cracking at Humboldt egg farm

“They all go to a grading station we’re involved in called Star Egg Company,” Harman said. “It’s a grading and wholesaling company that distributes eggs across Saskatchewan and western Canada. Mostly to retailers, but, to food service customers as well that supply restaurants and all sorts of egg consuming people.”

Harman Eggs comes in different sizes and types

Harman said his egg production facilities are fully mechanized.

“As technology advances these types of operations become more automated. We’ve incorporated that into our facility,” Harman said. “We’ve also been able to incorporate technology that allows us to monitor our facilities remotely so we can be made aware of issues in terms of ventilation or power supplied to our farms as well as water supply and feed supply. The technology that’s become available to us has been implemented on our farms.”

Harman eggs get stacked.

Harman said he welcomed the opportunity to show his operation to the visiting chefs.

“I think it’s important people become familiar with where their food, that their consuming and purchasing, is produced because there is a bit of a disconnect,” Harman said. “Not many people have direct exposure to farms and primary production so we encourage tours. We would like to show as many people as possible where their eggs come from.”

Chef prepares dessert for judging at Harman Farms

Egg production is part of Canada’s supply management system.

Supply management allows specific commodity sectors including dairy, poultry and eggs, to limit the supply of their products to what Canadians are expected to consume in order to ensure predictable, stable prices. But very few people outside of these sectors actually understand it.

Cam Broten the executive director of Saskatchewan Egg Producers said supply management benefits the farmer and consumer.

“In our view it’s a smart approach that ensures Saskatchewan consumers have local, nutritious, high quality eggs on their grocery store shelves and that’s what we’re all about, that’s what our farmers are all about,” Broten said. “The system also allows us to have farms spread out throughout the province contributing to the local economy throughout Saskatchewan.”

Broten said in the province there are roughly 1.1 million laying hens. It’s a different scenario in the U.S.

“That’s not even the size of one farm (in the U.S). It’s a much different system. This allows us to have local, high quality eggs provided to Saskatchewan consumers.”

Broten said there is a program in place that ensures that the hens are well cared for and the food product is safe.

“The Egg Quality Assurance program (EQA) is a national program that has been developed by Egg Farmers of Canada with participation of all the provinces. This ensures each Canadian egg farm follows strict guidelines through our Start Clean Stay Clean program which is all about food safety,” Broten said “Through our animal care program which ensures our hens are well cared for and that consumers can rest assured that the eggs they eat that come from a carton with EQA logo on it follow all of those standards and exceed those standards.”

Shawn Harman and Chef Dale MacKay welcome chefs to Harman Farms

Chef Dale MacKay made his mark on the culinary scene in Canada as the winner of the first season of Top Chef Canada in 2011.

With three restaurants in Saskatoon; Ayden Kitchen and Bar, Little Grouse on the Prairie, Sticks and Stones as well as the Avenue Restaurant in Regina, Chef Dale knows the importance of using fresh ingredients. He said aligning with egg farmers made sense.

“You’re eating local eggs whether you are in this province or in Alberta or anywhere else. You’re guaranteed fresh eggs in one week and you are supporting your local farmers. I think that’s a very unique thing and something we should all know about and promote.”

Appetizers featuring eggs are ready for the judges at Harman Farms

More and more people want to buy locally grown food. Chef Dale said it just tastes better.

“Everyone is starting to realize that eating something totally out of season, you can do it, but it’s not going to taste that good because it’s coming from someplace far away, it’s being picked when it’s not ripe,” MacKay said. “There are so many benefits, but the biggest benefit is supporting your local area. It’s getting to be much more hip to use the farmers markets, to support local.”

And how does Chef Dale like his eggs?

“All ways to be honest with you. But when I have a classic breakfast it’s over medium, that’s my jam. If you cook a nice over medium, it’s perfect.”

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alice.mcfarlane@jpbg.ca

On Twitter: @AliceMcF

by Alice McFarlane

Chefs get cracking at Humboldt egg farm

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