Fresh from Farmed

New busi­ness of­fer­ing lo­cal food get­ting ready to open in Summerside

The Guardian (Charlottetown) - - THE ISLAND - BY COLIN MACLEAN Colin.MacLean@Jour­nalPioneer.com @Jour­nalPMacLean

Farmed, a new lo­cal food mar­ket and craft butch­ery, is ex­cited to be open­ing its doors in Summerside.

Ear­lier this month, the pro­po­nents, Mike and Julie Tay­lor, were run off their feet busy as they at­tended to a thou­sand dif­fer­ent de­tails as­so­ci­ated with open­ing a new busi­ness with many sup­pli­ers. The cou­ple also owns the Bony Broth Com­pany, which has a stall at the Summerside Farmer’s Mar­ket and sup­plies lo­cal restau­rants and stores.

“Well I haven’t gone to­tally crazy – yet,” chuck­led Mike re­cently.

Farmed, in ad­di­tion to be­ing a butcher’s shop, will also of­fer a va­ri­ety of lo­cal and non-lo­cal foods and snacks, though Mike stressed their com­mit­ment to car­ry­ing lo­cal prod­ucts.

“If there’s an al­ter­na­tive that’s made on P.E.I., we’re try­ing to source it,” he said.

In ad­di­tion to sell­ing pro­duce and meat, Farmed will of­fer fresh meals to go, both hot and frozen for re­heat­ing later. They’re even go­ing to make their own ice cream on site.

“The feed­back from the small pro­duc­ers has been great. They’re re­ally ex­cited to have an­other av­enue to sell,” said Julie.

The cou­ple was shoot­ing for a July 27 soft open­ing at their 591 Read Dr. lo­ca­tion, but there was still a lot of work to be done be­fore then.

How­ever, for all the work left, their ex­cite­ment was grow­ing daily.

Farmed will be the cul­mi­na­tion of a dream for them, not just in an en­tre­pre­neur­ial sense, but also in terms of their vi­sion of what a lo­cal-fo­cused com­mu­nity busi­ness can be.

For ex­am­ple, they’re en­cour­ag­ing farm­ers with a com­mu­nity-sup­ported agri­cul­ture or food box pro­gram to use their park­ing lot as a drop off/pick up point or even tem­po­rary stor­age. They’re also of­fer­ing free cof­fee to farm­ers. And, in gen­eral, they are com­pletely open to fur­ther sug­ges­tions for more lo­cal prod­ucts they might like to carry.

In ad­di­tion, they are fo­cused on build­ing a com­mu­nity around their busi­ness, they said, and they are ea­ger to get to work.

COLIN MACLEAN/JOUR­NAL PIONEER

Mike and Julie Tay­lor, own­ers of The Bony Broth Com­pany, are shown ear­lier this month as they geared up for the soft open­ing of their new­est ven­ture, Farmed. The new busi­ness is a lo­cal mar­ket and craft butch­ery lo­cated at 591 Read Dr.

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