EP54 Biochar

When it comes to soil amendments, charcoal is probably not the first thing that comes to mind. But if you really think about it, charcoal is carbon that’s been locked up, in the same way that coal is carbon, perfectly sequestered. There’s a catch – you can’t burn it. But if we can’t burn it, how do we activate the carbon in biochar?

In this episode, Rob Lavoie of AirTerra helps us understand how to unlock that carbon and feed those hungry little soil microbes that feed us.

EP53 Dugouts

If you live in Alberta and raise cattle, odds are you’re going to try every possible way to keep that spring melt, or heavy rain, on your land. A tried and true method of ensuring that water doesn’t go wandering off is the dugout.

In this episode, Norine Ambrose, Executive Director of Cows and Fish, helps us understand the importance of protecting riparian areas (including dugouts) and how it can help with drought management.

Polycultures December 7th, 2022

Join Young Agrarians, Rural Routes to Climate Solutions, and Dr. Jillian Bainard of Agriculture and Agri-Food Canada to learn everything you need to know right now about polycultures.

EP51 Cover Crops

With fertilizer prices hitting $1,000 a ton, it’s no surprise that cover crops are a hot topic. It makes sense that non-synthetic inputs like cover crops are becoming more and more appealing to producers. There’s many benefits to cover crops – including feeding livestock and pollinators, improving water filtration, suppressing weeds, building soil carbon and improving soil biology. In this episode, we’re joined by Kevin Elmy, of Cover Crops Canada, to discuss the ins and outs of cover crops.

Planting the ‘Prairie Berry’ — Solstice Berry Farm, Crossfield, Alberta

The Gelowitz’s kept a garden on their farm where they grew several saskatoon bushes. Rick, who grew up in Calgary, but spent quite a few summer vacations on his uncle’s farms in Saskatchewan, has had a lifelong love for the native prairie berry. “It was my wife’s suggestion that we try to grow Saskatoon berries,” he recalls. “And that’s how it started.”