New book bridges gap between the table and the field

Dave and Val Bogen switched their 956-acre farm northeast of Vegreville Alta. to organic production in 1981 and were certified 10 years ago. Pioneers of Alberta’s movement their story along with a recipe for Bogen’s Sunshine Bread is one of over 55 featured in GO – A Culinary Community published by the Going Organic Network of Alberta (GO).

Pamela Irving the book’s editor a certified organic farmer herself and a driving force behind the development of GO was inspired to put the collection together to bridge the gap between the food we eat and the people who grow it. She wanted to create something that would serve as more than a recipe book.

“The strongest message that you’ll find in this book is that food is more than what’s on your plate” says Irving who connects the stories of Albertans involved in organic food production with the food they prepare. “Farmers don’t get a chance to tell their own stories” she says and that this book provides a forum for them to do that.

The Bogen’s story tells of their motivations for switching to organics long before organic became the new black.

“Way back in the beginning we determined that the spraying was making Dave sick so we had to quit doing it” says Val referring to health problems Dave suffered that they now believe were the result of chemical fertilizers and pesticides. “When we learned how much spray was being used we became more and more unhappy with the food industry in general.”

Switching to organic production presented a challenge to the Bogens and they met it by gleaning all they could from books attending conferences developing networks with others involved in organics and eventually discovering GO. The network developed in 2004 hosts an annual conference and provides a number of other tools for those interested in organic food production in the province.

The Bogens are now in semi-retirement only growing about 300 acres of grain but still get approached about the secret behind their healthy crops and business.

“We’re so hugely enthusiastic about it. We tell people how to get into it and what the benefits are” she says. The secret according to Val is “If you build your soil and look after what nature gave you it will give back.”

The Bogens enjoy good health and live a local organic diet by growing canning and freezing most of their own food from their vegetable gardens and the wild fruit from their land. The couple was delighted to share their story and a recipe for the book.

“I’m always talking to people about our personal diet” she says “We work really hard to promote it and do whatever we can to spread the word.”

Irving is helping the Bogens and other organic Albertans spread the word “It comes back to growing and sharing healthy food and that’s the message that comes from this book” she says.

Books can be purchased at: Community Natural Foods Forage Foods and Blush Lane Market or online at goingorganic.ca/book.htm .

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