Jered Serben is the 4th generation in his family to tackle farming out by Smoky Lake. Over the generations, his family went from traditional pioneered diversified family farm [was there a method other than organic in the early 1900’s?], to industrial conventional factory pork farming – all the way back to natural, free range practices. Having grown up immersed in the business of ‘factory farming’ pork, he has an unusually credible position to speak to that approach. He even takes us for a little tour of one of the remaining now-vacant pork barns from that era that still stands on the property. The pork’s now chemical free and free ranged – as are his chickens, turkeys, and sheep.
Unlike his great-grandfather’s, you can buy Jered’s products online via their website.
Other episodes in this series
Good to hear Jered’s perspective! Thanks for creating and sharing this video, Kevin.
Jered Serben, I bow to you. Again, Kevin, a fantastic eye-opening window into the farming world. Education is so key, as Jared said. That is the “project” I have taken on the past three years with Slow Food Edmonton and my classroom. I think that is partially why I am so over the moon about this project you have undertaken. It is so important. And, yes, Jared, you are again singing my song: People don’t cook no more no more no more no more, People don’t cook no more no no no no no no no
and I hope I am helping to change that!
Rebecca – always great to hear from you, as I so admire your work!
Valerie – education has certainly become a recurring theme in this series. Edmonton’s lucky to have you to help in that respect.