6 Cover story The innovators FINDING THE RIGHT FIT Ralph Pearce EVERY WINTER DURING THE MEETING SEASON, THE WORD “INNOVATION” IS MENTIONED — OFTEN WITH GREAT ENTHUSIASM. It may result from a previously untried processing opportunity, a seldomgrown cropping alternative, or a transition to something completely different, like adding livestock to a grain and oilseed operation. Although there’s no age limit governing such entrepreneurial spirit, anecdotally, there does seem to be a greater willingness for “something different” among younger producers. Their goals range from doing something positive for the environment to charting a new value-added venture for their farm. Or they find a market opportunity that doesn’t exist in their particular area — or a little of all three. One thing about the search for differentiation is that it seldom comes without plenty of planning, discussions with those experienced with such ventures, and a learning curve that tends to be more of a straight line upward. Yet, two elements that tie them together are the determination to make their new endeavour successful and the patience to endure subsequent growing pains. Here are the stories behind three innovative operations, all managed by young producers. WHAT’S ‘IN STORE’ ON THIS FARM Innovating on the farm usually involves answering to the local marketplace, filling an opportunity that’s often unattended. The McNaughtons have transformed Proof Line Farm, a generational operation, into a value-added venture. They’ve complemented their farming history with an on-site farm market that sells dairy products, eggs, local meat, and a wide variety of food items from other ventures, including honey and maple syrup. “We have a small dairy and work some additional cash crop acres, with a cornsoybean-wheat-alfalfa rotation on the home farm and a corn-soybean-wheat rotation for everything else,” says Steve McNaughton. He and his wife, Janan and his brother, Mike, operate the farm alongside their father, Norm, with help from extended family members, including their grandmother, Katherine. “We also grow a bit of sweet corn, pumpkin and sunflowers and have some dairy-beef cross cattle as well as a handful of laying hens, all to supply our farm store.” In the past couple of years, they’ve tried to focus more on their soils, adding cover crops following wheat and switching to strip-till for corn and no-till for all other crops. • The McNaughtons have grown their family farm business by expanding into on-farm processing and retail. • Leveraging their complementary skill sets have been integral to their success. • The Israel family has taken an organic approach to diversify their farm business, filling a niche market. • Adding cereal rye and alfalfa as a cover crop has helped control weeds and boost corn and soybean yields. • The Stone family has focused on crop diversification and seed production to grow their family business. • Adopting technology like drones is just one of the innovative practices that have been adopted. WHAT YOU NEED TO KNOW Steve and Mike are the sixth generation to work on the family farm, with the creamery and farm market part of its transition. Mike began farming with Norm after returning home from college in 2011; he gradually took over management of the dairy operation following the construction of their new free-stall barn and milking robot in 2018. “Janan and I have been working on the creamery and farm market concept since 2019,” says Steve, crediting Norm with succeeding in the operation the way he did. “He expected well-thought-out and thoroughly researched business plans and has been very supportive of the changes we’ve made in the past few years. He’s provided us with the opportunity to expand, and he’s been patient with us when we’ve made mistakes and learned along the way.” The technological changes they’ve made STEVE AND MIKE McNAUGHTON. PHOTOS SUPPLIED.
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