Nothing but wide open spaces in Manitoba, Saskatchewan, and Alberta, also known as the Canadian Prairies. Vast land stretches as far as the eye can see. Agriculture dominates in this region, producing a plethora of livestock, grains, and pulses! While the grasslands are flat, the food scene is anything but! Prairie cuisine draws from the area’s cultural diversity and strong community spirit. From beef and pork to canola, root vegetables, wild berries, and beautiful beans, the Prairies are an underrated region with a vibrant food scene that is just waiting to be explored!
Alberta Beef Producers (ABP) is a grassroots producer organization representing the unified voice of over 18,000 cattle and beef producers in Alberta.
In Alberta, our passion for ranching and incredible beef runs deep. Pristine ranchlands backdropped by beautiful mountains combined with more than two centuries of expertise in raising cattle. From family ranches and farms, passed down through generations, to new, state-of-the-art feeding and breeding operations, our beef defines Alberta’s western heritage, setting the world standard for quality and animal care with a responsible, vibrant industry we can all be proud of.
Land used for beef cattle production in Canada stores about 1.5 billion tonnes of carbon.
I am the third generation. At Ribbon Creek Ranch, me and my family raise cattle on land that my grandfather purchased in 1972. Ours is a family business with plenty of helping hands, including three daughters and three sons – the youngest of whom are five-year-old twins.
It's my passion. I love it. I also realized that cattle have a great impact on improving the land, and I have always wanted to have cattle. That part has been a lot of fun for me. It may be a little harder work, but I’ve always felt it was worth it. It’s a nice occupation when you have a family… there’s a lot of work we can do together like calving and sorting pairs.
If you take care of your land, your land will take care of everything else. We’re trying to mimic what nature does as animals pass through. They process nutrition and put it back on the land to stimulate the biology in the soil. We use solar energy for pumping water to protect sensitive areas and give the land plenty of rest time after it has been grazed. The saying, “if you want to make small changes, you change the things you do. If you want to make big changes, you change the way you view things,” really speaks to the way we operate.
Being outside and observing nature and the growing plants. Taking care of the cattle and the horses. It is diverse work and it feels like a family project. I enjoy working in sync with nature – it's economic and regenerative.
This delicious and healthy taco salad recipe is loaded with Canadian beans, vegetables, extra lean beef, baked tortilla chips, cheese, and an easy tex-mex salsa dressing!
When you want to gather for the Sunday evening game, or warm - up after street hockey , this one - pot “Sweet & Smokey Slow - Cooker Chili” is a guaranteed win! Loaded with kidney beans, sweet bell peppers, smoked paprika and lean beef this go - to recipe is a triple sensation. It’s satisfaction, energy, and comfort all in one bowl!
Canola Eat Well inspires Canadians in their kitchens and grows the connection between farmers and consumers. We represent 43,000 canola farmers across the Canadian Prairies, funded in partnership with Alberta Canola, Sask Canola and Manitoba Canola Growers.
Canada produces high-quality canola and is one of the healthiest and most versatile cooking oils used in the world today. Canola oil is your local Canadian choice, grown in Canada by local Canadian farmers, whose commitment to quality and sustainable food production is second-to-none.
No matter the brand, when you find canola oil on the store shelf, you’re choosing Canadian canola.
My grandpa started Beaver Creek Farms Ltd in 1968 with my grandma and their six kids. Grandpa, my dad, and my three uncles worked hard and grew this farm from nothing. Later, just my dad and my uncle bought the farm from my grandpa and continued to slowly but steadily grow in acres and employee base. We are currently in a transition stage of our succession plan where my two cousins and myself are buying the farm from my dad and uncle.
I chose to farm because I love the hard-working lifestyle, the provisions for my family and the satisfaction of seeing your hard work result in a bountiful crop that will feed so many people, while in the meantime offering meaningful work for our employees to provide for their families.
Wheat, corn, soybeans, and potatoes.
We grow canola because it fits very well with the weather and soil conditions in our area. It also is a great rotation crop that provides a natural way to combat various pests and weeds in our other crops.
Keeping fall staples in the kitchen will help create easy meal ideas like this stew. Perfect for a chilly fall evening or to pack for lunch the next day.
These vegetarian burgers are hearty and protein packed. This recipe can be made vegan by substituting the egg with a “flax egg” and using vegan mayo. If you want to use the “flax egg” you need to combine 1 Tbsp of flax + 2 Tbsp of water and let it set for 10 minutes.
Manitoba’s hog farmers have a passion for farming. Food security is important to everyone, and we work hard to supply a healthy and affordable protein that is sustainably and humanely produced. The ever increasing demand for wholesome, high-quality Manitoba pork has played a significant economic and social role in the province, creating jobs, building communities, and giving the less fortunate a hand up.
Manitoba’s hog sector contributes 14,000 jobs and 1.7 billion dollars annually to our local economy.
Yes, it’s a family farm. Grandpa moved to the Steinbach area of Manitoba in the 1930s and farmed with his brother. In 1950, they split the farm in two and pulled lots to see who would get what, and grandpa moved to the farm we have now. Since then, my dad and his two brothers and a brother-in-law grew the farm. Since 2013, myself, along with 3 cousins, own and manage the hog farm and are currently working on a succession plan on the grain side. My cousin’s son is 22 and he is working in the pig barn now. So that would make us a 4th generation farm!
I chose to farm because I’ve always loved it! It probably wouldn’t have happened if the older generations didn’t pave the way for us.
We chose to raise pigs because the farm switched from dairy to hogs in the 1970’s and expanded in the late 90’s. We expanded that side because it’s what we know and what we do well.
Yes, my family consumes pork along with a lot of other meats. We like all the cuts, especially bacon, ribs, tenderloin, and of course, locally produced farmer sausage.
Looking for something festive yet easy to prepare? Try this tasty Manitoba pork loin centre chop recipe. A quick and spicy black bean relish takes this dish over the top.
Pork and pasta pairings are more than just great alliteration—they're affordable and easy to make meals.
Who can we thank for ensuring nutritious and delicious beans are on dinner plates? Canadian bean farmers! It’s the farmers whose hands are in the ground making the magic happen, from preparing the soil and planting seeds to caring for the plants through maturity and harvest.
Nutritious and affordable, Canadian beans offer tremendous culinary possibilities!
Beans are proudly grown in Alberta, Saskatchewan and Manitoba.
Canada is a world leader in bean production, exporting our high-quality beans to more than 70 countries.
We grow beans on our farm because they are a great rotation in our crops, and they grow very well in my area. Beans love the heat and we happen to be in one of the sunniest spots in Canada. Also, how could I not grow beans when the town I live in is known for being the “Bean Capital of Western Canada”?
We have a wide variety of crops on our farm this year: dry edible beans, sugarbeets, hybrid seed canola, lentils, wheat (durum, spring wheat, and winter wheat), and mustard.
I love beans, and so does my family. Beans are high in fibre and protein making them a great main dish or even a side dish to any meal.
A one pan meal that is as hearty as it is delicious! Packed with white beans, pork sausage, and shrimp, this dish will quickly become a highly requested family favourite.
Warm up with a big bowl of this smooth and flavourful soup made with roasted butternut squash, creamy coconut milk and garlicy Romano beans. Serve with a swirl of sour cream for an added creaminess.
Get ready to crush those big appetites with a good ol’ homecooked meal from the Prairies. Hearty vegetables, premium cuts of meat, high-quality canola, and a variety of pulses (including beans!) make cooking in this region a comfort-food-lovers dream! See how our featured foodie likes to cook with local foods, including Canadian beans, in the Prairies.
With any ingredient, I make an effort to use as much Canadian-sourced food as possible. Using Canadian beans also supports sustainable agriculture locally, and that is something that is really important to me!
The versatility! They are an easily accessible ingredient and are easy to add to so many recipes to stretch out recipes into more servings!
You can't go wrong with these Instant Pot Salsa Verde Chicken Tacos! They are a super easy Taco Tuesday option that changes things up just a bit with a green salsa - with a special kick of black beans!