A NEW GENERATION OF FARMING
One of the real joys this holiday  season is the opportunity to say thank you; and wish you our warmest thoughts and best  wishes,  for a memorable  holiday  and a very happy new year.
A World of Good  Wishes : Peace, Joy, Hope!
AGM
Alberta Pork General Meeting
Alberta Pork hosted their Annual General Meeting in Calgary on November 30, 2017 at the new Calgary airport Marriott Hotel.

Jessica Fasoli ‘the Bear’, was just one of the many attendees who cast their vote during the morning session.
"It is so important that we participate in meetings like these, to make sure we are being advocates for our industry."

Throughout the day we heard from four guest speakers. Each speaking on their area of specialty relating to agriculture and pork:

Frank Mitloehner Ph.D
Professor and Air Quality Extension Specialist for the University of California spoke on his research studies and the effects of animal husbandry on air quality (greenhouse emissions).
Andrew Dickson
President of Manitoba Pork Council spoke on the recent out break of PEDv in the province of Manitoba and how we as a nation can learn from it.
John Ross
President of the Canadian Pork Council spoke on with how the industry is changing and some of the challenges we need to be aware of in regards to biosecurity so that we can avoid and minimize epidemics like the Manitoba PEDv outbreak.
Crystal Mackay
President of Canadian Centre for Food Integrity. So much of what she spoke of, validated all of what Bear and the Flower strives to accomplish.

CQA
WHAT IS CQA?
Canadian Quality Assurance

Food producers, processors, marketers, consumers and media are well educated and interested more than ever in Food Safety and Animal Health. CQA is there to ensure that best practices are followed and documented.

Each stage in the Farm to Fork chain needs to be controlled and scrutinized with this well monitored program. 

Bear and the Flower Farm is dedicated to the highest quality standards and because of this we are working with the CQA team to advance the outdoor hog industry!
We are so proud to have the opportunity to open our doors to the CQA team John Ross, Audrey Cameron, Javier Bahamon and several others who are assisting us in making this change, not only for us, but for all outdoor producers across the province. It is exciting times and we will keep you all updated about the future developments of the outdoor CQA program.
HAM ORDERS!
SHOP LOCAL
Bridgeland Market
will take your
Ham Orders until December 8th.
403-269-2381

If you are in the Edmonton area,
visit our retail partners.
YOU'RE INVITED!
Bear and the Flower December 2017 Product Sampling Schedule
Please stop by these retail locations to try out some
Bear and the Flower Pork and say HELLO!

December 9

December 10
Lina's Italian Market Centre Street NE

December 16
HEALTHY CHOICES
We have just launched our new Nitrate and Sodium Phosphate Free Product line!

For those of you who are more conscious of preservatives and salts we believe you are going to love our new line up:
  • Bacon
  • Ham Sausage
  • Kolbassa
  • and Hams
All of these products are fully cooked and taste great!
SHOUT OUT!
A shout out to 4 NEW specialty RETAILERS
BRIDGELAND MARKET
A neighbourhood grocery.

In an age where big box is big business, we're proud to be a small, local grocery store!
THE LITTLE FRENCH MARKET
The Little French Market - an award winning Classic Bistro proudly features specialty products from France, fine foods, fresh pasties. L’epicerie, cheese, and meals to take away.
THE ORGANIC BOX
Family owned. Locally grown.
The Organic Box is owned and operated by a local Edmonton farming family. With over 40 team members in Alberta and a network of supporting farming families across western Canada, we work together to find ways to eat sustainably
CHARLIE'S PLACE
Family run Meat Shop located in Sherwood Park. We offer locally sourced proteins cut fresh daily, homemade perogies, pot pies, cabbage rolls and much more...
FUN FACTS
Pigs have poor eye sight, but a great sense of smell. The pigs nostrils are on its leathery snout, which is very sensitiv e to the touch. The pig uses the snout to search, or root for food. Pigs are among the smartest of all domesticated animals and are even smarter than dogs.
BEAR AND THE FLOWER CATALOGUES
Bear and the Flower
Food Service Product Catalogue
Bear and the Flower
Retail Catalogue
DISTRIBUTORS
CHEF!
Feel free to contact one of our distributors.
RETAILERS
Click on button below to find a retail partner near you, for our flavorful Omega3 free range pork.
We have many locations in the Calgary and Edmonton area to make
meal time preparations healthier and easier.
TASTES FOR THE HOLIDAYS
BACON WRAPPED DATES
(Stuffed with cream cheese and almonds)

A tasty appetizer for the sweet and sour fans!

Ingredients:
8 (1 x ¼”) pieces of cream cheese
8 pitted dates
8 almonds
8 slices of bacon
8 wooden toothpicks
Directions: Preheat oven to 400 oF
Stuff 1 piece of cheese and 1 almond into each date, wrap one piece of bacon around each date and secure bacon with a toothpick. Arrange dates, bacon seam down and 1 inch apart in shallow baking pan.
Bake 5 minutes; turn dates over with tongs and bake until bacon is crisp (5 to 6 minutes more). Drain on paper towel or parchment. Serve immediately.
More recipes like this available at: https://valbellagourmetfoods.ca/recipes
PORK LOIN WITH WINE AND HERB GRAVY
https://www.seasonsandsuppers.ca/pork-loin-wine-herbs/
Total Time: 1 hour 45 minutes - Servings:  6 people
Pork loin (or tenderloins) cooked on the stove-top with wine and herbs, then sliced and served with a delicious; light creamy gravy. If using a pork loin roast, look for one with a little bit of fat. For pork tenderloins, be sure to trim the silverskin before cooking.
Ingredients
1/4 cup olive or vegetable oil
5 cloves garlic, peeled and sliced in half lengthwise
2 Tbsp fresh rosemary leaves, chopped
1/4 cup fresh sage leaves, roughly chopped
2 lb center cut boneless pork loin (or two 1 lb. pork tenderloins)
1 1/4 cups dry white wine (plus a bit more to deglaze pan)
Kosher salt and freshly ground black pepper
1/2 cup chicken broth or stock
1/2 cup heavy cream (or a lighter cream mixed with 2 tsp. cornstarch)
Directions
Heat the oil in a large Dutch oven over medium-high heat. Saute the garlic, rosemary and sage, stirring, for about one minute. Add the pork loin to the pan, carefully placing it on top of the herbs. Saute the pork for about 5 minutes on each side, then remove it to a plate. Add the wine to the pan and use a wooden spoon to scrape the bottom of the pan. Cook until the smell of the alcohol has disappeared, about 1 to 2 minutes.
Lower the heat under the pan to low-medium heat. Return the pork to the pan and season with salt and pepper. Partially cover with a lid and cook for about 1 1/2 hours (probably less if you're using pork tenderloins), flipping the pork and scraping the bottom of the pan every 20 minutes or so. Keep an eye on it, making sure there continues to be some liquid in the pan. Add 1/4 cup of warm water if necessary.
When the pork is cooked through (if you want to test with a thermometer, it should be about 140-145° internal temperature.) Remove pork to a cutting board to rest and cover with loosely with a sheet of aluminum foil to help retain the heat while it rests. 
Meanwhile, increase the heat under the liquid in the pan to medium. If your pan has little liquid, deglaze with a splash of white wine. Stir well to loosen the browned bits on the bottom of the pan. Allow to cook until the alcohol smell disappears (about 1-2 minutes). Add the chicken stock and stir to combine. Heat over medium heat a few minutes, to allow the chicken stock to heat through a bit. Reduce heat to medium-low. Add the cream. Heat gently over medium-low heat, stirring the sauce constantly, until it thickens a bit and is warmed through. Avoid vigorously boiling. A gentle simmer is fine. (*If your sauce doesn't thicken up, mix 2 Tbsp. cornstarch with 2 Tbsp. water and add a bit at a time to your sauce until it thickens to your liking.) Taste sauce and add salt and freshly ground pepper, to taste.
When the sauce is ready, slice the pork very thinly and place on to a serving platter. Pour the warm gravy over-top to serve.
OUR FARMERS
Merry Christmas,
Christopher and Jessica Fasoli
Bear and the Flower Farm
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