Thank you to everyone who joined us for this event!
Visit the organic pastures of La Station, a regenerative and organic dairy farm in the heart of the Eastern Townships – then enjoy a meal featuring products from the farm!
Regeneration Canada is delighted to partner with La Station to bring you a unique field-to-fork experience in the heart of the Estrie region. Come join us on September 8th in Compton, Quebec as brothers Vincent, Simon-Pierre, and Martin Bolduc take you on a journey through their family-run dairy farm and fromagerie.
Speakers will begin the day with a discussion of the principles of regenerative agriculture and organic farming before we embark on a guided tour of their farm.
The day will finish off with a delicious, family-style meal incorporating artisanal organic cheese and maple syrup from the farm. The meal will be prepared by local chef Geneviève Martin of Rituel G, who will be crafting a menu from hand selected local produce and ingredients.
About the hosts
La Station is a 4th-generation family business, practicing organic farming since 1995. The farm has 125 milking cows and cultivates 1000 acres of organic land in pasture, hay and grain. The farm also features a 5,000-tap certified organic maple grove, where a mix of species promotes forest health. La Station uses methods that blend innovation and tradition: bulk hay dryer, crop rotations, cover crops, windbreak hedge, riparian buffer, integrated weed control, rotational grazing, etc.
In 2004, a fromagerie was added to the business. Today, all the farm’s milk is transformed into organic cheese. First specializing in unpasteurized firm and semi-firm cheeses, La Station has since added a soft raw-milk cheese. The boutique and its Economuseum welcome over 50,000 visitors a year, making La Station a key centre for agrotourism in the Eastern Townships.
About the speakers
Antonious Petro is the Executive Director at Regeneration Canada and a Master’s candidate in soil sciences at UQAT. He has an Undergraduate Degree in biology and a Graduate Diploma in community economic development. Antonious is interested in soil carbon sequestration in agricultural soils and in the ecological services of urban soils. He specializes in simplifying and making scientific concepts more accessible, and focuses on ecology, agri-food ecology, sustainability project management, and citizen mobilization around climate change.
Jérôme-Antoine Brunelle, agronomist, has worked in the agricultural and agribusiness sector for over twenty years. Brunelle, who holds a technical degree in agriculture from Collège d’Alfred and a bachelors in agronomy from the University of Laval, has been a strategic consultant to businesses and organizations in the sector first as a consultant and then in the context of regional and territorial economic development mandates. Since January 2015, Brunelle is the organic agriculture development coordination at the UPA, l’Union des producteurs agricoles, where he accompanies different groups of producers to implement development initiatives in their respective sectors. He is also the respondent for the horticultural and forage sectors within the UPA, to ensure that union action takes account of the issues at stake.
About the chef
Geneviève Martin: a passionate chef who graduated from the Pavillon du Vieux Sherbrooke in 2006, she continues her training through culinary journeys that promote the discovery of local and forest foods. Geneviève aims to integrate environmental protection, the promotion of local producers and a responsible economy in a balanced way.
Rituel G was created in 2018: a healthy and tasty meal service delivered in glass jars. Committed to offering the highest quality ingredients and supporting organic and local agriculture as much as possible, Rituel G follows the seasonality of fruits and vegetables to enjoy them at their full potential! Geneviève’s constantly evolving approach is part of a sustainable service for the planet of today and tomorrow. Feeding people with a sound conscience – that is Geneviève’s passion.