Ontario Agriculture

The network for agriculture in Ontario, Canada

Heard on the news this morning about another sad loss to the Grey County area. A few weeks ago millions of dollars of damage occurred from a tornado. Now the local ice cream plant has burned to the ground. We usually buy Chapmans Premium Ice Cream because it is made in Ontario and the first ingredient is "Cream" - therefore they get to use the "little blue cow" logo.
On one hand I want to say go out and buy a 2L tub (Plastic container) of Chapmans Ice Cream because it is on sale this week at Zehr's. On the other hand I do not want to tell you that because I need to stock up my freezer since there will probably be limited supply in a few weeks.
Full news report at CKNX websites:
http://am920.ca/news.php?area=details&cat_id=4&art_id=6364
http://www.1017theone.ca/news.php?area=details&art_id=6364
Photos by Kirk Scott

Views: 740

Reply to This

Replies to This Discussion

Hi Wayne: Have you heard if they plan to rebuild or not? How many employees work there...tough situation in a small town like Markdale...

Joe
Yes they plan to re-build in Markdale. They are pretty dedicated to the town since they are the largest employer with 400 employees. Another reason to support this business: David Chapman said "they will continue to pay their 400 employees for however long it takes" at a news conference Sunday Sept. 6th.
for more information on the company: http://www.chapmans.ca/

Joe Dales said:
Hi Wayne: Have you heard if they plan to rebuild or not? How many employees work there...tough situation in a small town like Markdale...

Joe
This is amazing. I can't think of one other company that has continue to pay employees while they rebuild. This is what every small town in Ontario needs, a company that will support it through the good and bad. One more reason I'll buy Chapman's.

Wayne Black said:
Yes they plan to re-build in Markdale. They are pretty dedicated to the town since they are the largest employer with 400 employees. Another reason to support this business: David Chapman said "they will continue to pay their 400 employees for however long it takes" at a news conference Sunday Sept. 6th.
for more information on the company: http://www.chapmans.ca/

Joe Dales said:
Hi Wayne: Have you heard if they plan to rebuild or not? How many employees work there...tough situation in a small town like Markdale...

Joe
I knew this would happen.
As soon as I said - better stock up on Chapman's Ice Cream - everyone must have also. My wife cleaned out the last remaining 2 L Chapman's Premium Ice Cream in Zehr's in Goderich. No more.
I wonder where the next closest store would be.... and with this heat wave... :-(

Wayne Black
if they want to maintain their contracts with major food distributors they will need to have someone copack their ice cream for them. I wonder how many companies they were co packing for?

Andrew Campbell said:
This is amazing. I can't think of one other company that has continue to pay employees while they rebuild. This is what every small town in Ontario needs, a company that will support it through the good and bad. One more reason I'll buy Chapman's.

Wayne Black said:
Yes they plan to re-build in Markdale. They are pretty dedicated to the town since they are the largest employer with 400 employees. Another reason to support this business: David Chapman said "they will continue to pay their 400 employees for however long it takes" at a news conference Sunday Sept. 6th.
for more information on the company: http://www.chapmans.ca/

Joe Dales said:
Hi Wayne: Have you heard if they plan to rebuild or not? How many employees work there...tough situation in a small town like Markdale...

Joe
I wonder how many consumers know that if it doesn't have the blue cow it isn't a) cream or B) canadian cream. chapman's also make a bargain brand out of dairy solids or some other euphemism for out of country sugar/milk concoction made to pole vault the import regultions of supply management..

Wayne Black said:
I knew this would happen.
As soon as I said - better stock up on Chapman's Ice Cream - everyone must have also. My wife cleaned out the last remaining 2 L Chapman's Premium Ice Cream in Zehr's in Goderich. No more.
I wonder where the next closest store would be.... and with this heat wave... :-(

Wayne Black

Reply to Discussion

RSS

Agriculture Headlines from Farms.com Canada East News - click on title for full story

Guinness World Record attempt to take place in St. Albert on Aug. 22

?ST. ALBERT – If you have ever wanted to witness an attempt at a Guinness World Record, then you will want to be in St. Albert, Ontario on August 22 when an attempt will be made to set a record for the most plow blades pulled simultaneously.

Why Alignment Matters: Domestic Check-Off and the Import Levy

When Canadian beef producers sell cattle, they contribute to the national beef check-off. That investment supports work that benefits the broader Canadian beef industry, including market development, consumer demand, public and stakeholder engagement, and research. When beef or beef cattle are imported into Canada, an import levy is also collected. While the structure is not identical in every detail, the principle behind it is straightforward: beef marketed in Canada should help contribute to the programs that support beef demand in Canada. The national check-off paid by producers and the import levy paid on eligible imports are two parts of a broader investment approach. Together, they help ensure that both domestic beef production and imported beef products are connected to the market development work that strengthens beef’s position with Canadian consumers. For producers, the domestic cattle check-off is collected at the point of sale and includes both national and provincial po

I’ve noticed a lot of wild oat escapes in some of my fields this year; what can I do to prevent it from getting worse next year?

Despite our best efforts, sometimes even the best laid weed control plans go wrong! The first thing to remember is that not all weed escapes are created equal. In some cases, weeds can survive because of application timing issues, challenging weather conditions or late flushes that emerge after spraying. However, when weeds aren’t controlled by herbicide applications, herbicide resistance should also be on your radar. A recent survey in Manitoba found that in fields with uncontrolled wild oats, 100 per cent of populations were resistant to Group 1 products, 82 per cent were resistant to Group 2 products, and 82 per cent were resistant to both Group 1 and 2 herbicides. Those numbers show how important it is to take a closer look at wild oat weed escapes. Identifying why your herbicide failed to control wild oats is the first step toward finding a solution. Start by scouting the field to narrow down the cause. Consider factors such as application timing, weather conditions, late flush

Is fungicide actually effective on Sclerotinia head rot in sunflower?

This is one of the most difficult questions to answer because there are many things to consider. I also don’t want to be outright negative because we do still have options for sclerotinia management in sunflowers. However, management is the operative word. First of all, sclerotinia head rot infections have an interesting pathway. Spores use dead sunflower florets, plus pollen, as the base to infect a sunflower plant. The spores grow into the receptacle, infecting and decaying the entire head after a period of time. Sclerotinia wilt (basal stalk rot) and mid-stalk rot are also infected by the same sclerotinia species, but it will be via the mycelia that grow from the sclerotia bodies in the soil for basal stalk rot. Mid-stalk rot is also infected by ascospores, but this can be earlier in the season than head rot or at the same time. So, management of sclerotinia does not start at flowering. Crop rotation is the most obvious management tool that we are familiar with in sunflowers, but

Using Water More Efficiently in Beef Packing Plants

Packing plants use a time-tested approach to clean their facilities. The first step uses high-pressure hot water to remove fat and meat scraps from equipment, floors and walls. Next, surfaces are cleaned using detergent. Finally, sanitizers are used to further reduce bacterial numbers. Processing companies want to reduce water use as part of their environmental goals and to reduce energy bills. High-pressure water and steam can produce aerosols that capture bacteria and spread them throughout the plant. They can then settle on and cross-contaminate clean surfaces long after the cleaning has been completed, which complicates efforts to effectively clean facilities. Biofilms are another problem. Biofilms are colonies of bacteria surrounded by a protective layer that firmly attaches them to surfaces and shelters the bacteria from hot water, detergents and sanitizers. Biofilms are hard to remove and are commonly found in hard-to-reach places. These researchers investigated potential cro

© 2026   Created by Darren Marsland.   Powered by

Badges  |  Report an Issue  |  Terms of Service