AGRIBITION NOW ON
Torrie Chibri from Lashburn walks on Monday with a Speckle Park heifer that shows Wednesday at the Canadian Western Agribition.
The 45th annual Canadian Western Agribition (CWA) kicked off on Monday morning with the traditional burning of the brand.
The time-honoured tradition fell to Saskatchewan’s Agriculture Minister Lyle Stewart, and with dignitaries in attendance, including recently appointed federal Agriculture Minister Lawrence MacAulay, the event officially began.
“It’s great for an easterner to be involved with this,” said MacAulay, who hails from P.E.I.
The burning of the brand also officially opened Agribition’s brand new Food Pavilion, which focuses on local and western Canadian food and producers.
Vendors range from small wild rice producers from northern Saskatchewan, to representatives of the Saskatchewan bison association, to organic apple growers from British Columbia.
The idea behind the pavilion is to create an avenue to connect people to where their food comes from. Where Agribition is overwhelmingly occupied with the sale of livestock, the pavilion is focused on the end result.
Rose Olsen, executive director with the Turkey Farmers of Saskatchewan, feels people are becoming more involved with how their food makes to their table.
“People want to find different food, they want to know what’s grown locally, they want to know who the farmers are, and what they’re feeding their birds,” said Olsen. “I think people want to know where their food comes from.”
Also, from 11 a.m. to 5 p.m. you can see and sample the product of a cooking demonstration. First up was a demonstration on how to cook the perfect steak, with chef Dave Straub from Malt City and Flip Eatery. MacAulay was in the kitchen learning the process, but admitted he was more focused on sampling the beef.
Exclusively using Saskatchewan eggs, Guinness world recorderholder Howard Helmer took to the stage to demonstrate his amazing talent — being the fastest omelette chef in the world.
“It’s a dubious distinction, but now it’s taken me to Saskatchewan,” said the Chicago native.
In 1990, Helmer cooked 427 omelettes in 30 minutes. At the pavilion, he was more focused on quality not quantity, although during the short session Helmer’s omelettes all took under a minute to make.
“It’s so easy!” exclaimed Helmer, who encouraged everyone to try making speedy omelettes at home.
Agribition CEO Marty Seymour says exhibitors like Helmer help get people into Agribition.
“The reason (Agribition) works, is the festive fun pieces of it,” said Seymour. “If you can have fun and sell something as a byproduct that’s a pretty cool business to be in.”
People want to find different food, they want to know what’s grown locally, they want to know who the farmers are, and what they’re feeding their birds Rose Olsen, Turkey Farmers of Saskatchewan executive director.