Let’s eat! Enbridge’s Homegrown Recipes cookbook profiles (Part 5)
In Alberta, Petersen family’s conservation efforts are bringing wildlife back
As a veterinarian, Stephen Petersen was an advocate for the animal kingdom.
Now, working the land near Hay Lakes, Alberta, he and wife Clarann are doing more of the same.
Stephen, formerly a vet, and Clarann, previously a teacher, operate a grain farm and an orchard in east-central Alberta, where they plant about a thousand trees a year in shelter belts to entice wildlife back to their land.
With considerable success, it should be noted.
“We try to make the belts natural areas for them. Now there are grouse and rabbits coming back . . . the swans and pelicans came back this year, too,” says Clarann.
“We care about the land. We love our land. It’s our life,” she adds.
The Petersens are one of several families across Canada being profiled in Enbridge’s newly produced Homegrown Recipes cookbook, which is being distributed to neighbors along our rights-of-way starting this summer.
The Homegrown Recipes collection includes more than 110 tantalizing kitchen creations—breakfasts, breads, soups, salads, sides, entrees and desserts—submitted by our neighbors near Enbridge’s network of pipelines and facilities.
Homegrown Recipes: The Petersen family
Because just as land is passed down through the generations, so too are some of the most treasured recipes that connect us to family, friends and communities—including Clarann’s dill onion yogurt bread, included in our Homegrown Recipes collection.
“Farm fresh” is not a figure of speech in the Petersen household. With eggs from the chicken coop and peas, beans, potatoes, carrots and cucumbers from a large garden, Clarann says she’s often sat down to a meal and thought: “We’ve grown or raised everything on this table except the butter.”
Their son Ben, one of the Petersens’ two children, sees farming in his own future.
“I think I’d be interested in the marketing side of it, spending time in the city and meeting the people you sell to. It would be amazing if more restaurants wanted to buy farm-fresh chicken,” says Ben.
“People want to know where their food is coming from. If you could raise your animals ethically, and sell them direct, that would be amazing.”
Check out previous instalments of the Homegrown Recipes cookbook profiles: