The Manitobaville Podcast Network

Episode #12

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Get out your pie pans and roll up your sleeves… it’s saskatoon berry season!

Join us on a tour of the Purple Berry Orchard and make plans to head on out to score yourself a few gallons of wild saskatoons in a wonderful country setting.

btw; say hi to the Alpacas on your way in and out!

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aaaaaaannnnnnnddddd here’s just one example of whatchya can do with them…


  • 4 cups Saskatoon berries

  • 1/2 cup white sugar

  • 1 tsp extra white sugar

  • 2 1/2 tbsp corn starch

  • 14 1/2 oz pastry (pie crust for one 9 inch pie)

  • 1 egg for brushing the top


• Gently congregate your Saskatoons, sugar and cornstarch/crushed Tapioca, until the berries are glazed.

• Slide your bottom crust into place on the pie plate.

• Then tip your berries in.

• Spread a little butter on top if that’s to your taste.

• Top with your other crust.

• Brush the top crust with the egg and then baptize with a little sugar-sugar on top.

• Crimp the seams together and vent by adding your makers-mark.

• Choose the lowest rack and bake for 15 minutes at 425 degrees, then quickly lower the temperature to 350 degrees and let that baby bake for another 50-55 minutes.

• When the edges start to brown - as will anything in an over that hot - cover them with tinfoil or try using a pie crust cover. Make sure you go out and buy one beforehand! (always a good idea…)

• When you see the pie filling bubbling and nicely browned, remove from the oven and cool on a baking rack.

• Keep all prying eyes and wandering hands at bay until cool. Then hide that pie until desert time, lest it be a few bites short at serving time!

Episode #11

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manitobaville podcast naturally manitoba native prairie grassland beef and pasture raised pork wild oats podcast episode #11.JPG

Deliveries to Virden, Brandon & Winnipeg.


Where’s the Beef?!?!?!?!

It’s just south of Virden, Manitoba… Naturally!!

Casually eating native prairie grasses and getting the taste right. Listen in as Thomas Hagan from Naturally Manitoba talks about raising beef and pork the old way. While also employing grazing management and utilizing low-stress handling techniques.

Keeping one eye firmly on the past, he is learning from Mother Nature about soil health and pasture regeneration. Raising healthy beef and pork is the most important part of Thomas and Felicity’s work on the ranch and it shows in his curiosity about the earths natural rhythms and the breadth of acquired knowledge being implemented in providing healthy food to share with their fellow Manitobans.

Episode #9

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From the recipe and methods of the Trappist Monks, led by Brother Albéric, near Holland, Manitoba a new cheesemaking dynasty is reborn and christened Prairie Tradition.

Chef’s Rachel Isaak and Dustin Peltier, of Loaf & Honey Catering (real food for real folk!) put in the long hours over many years to obtain the knowledge and experience that will allow them to provide us with real cheese made from real, unpasteurized milk. In return, they will be provided with a livelihood rich in cultural heritage that dates back millennia.

Ask for Prairie Tradition Cheese at your local fine foods establishment… and vote! Real Milk®

Episode #8

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 Processed with RNI Films. Preset 'Agfa Optima 200'

James Duncan and Oska the Great Grey Owl talk about (and demonstrate) some of the interesting personality traits of the Great Grey Owl. We also discuss owls in general and the impact that changing environments and human understanding of nature has had over time.

We will be following up with James and Oska down the line… stay nocturnal!

Episode #7

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We stop in to the historic grain buyers office at Inglis to visit with Bert Marshall and Ernie Neubauer to chat about the elevators, how farmers interacted with the grain companies and the changes that have happened in farming and elevator operation in the meantime…

Visit the elevators and take the tour! It’s a fabulous look back into a key component of our farming history and walking into these prairie giants is a real thrill.

Episode #6

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Ever wanted an autumn meadow in your hand? Are you curious about natural oils that you can put into your salads, cook with and even use as a skin care product when blended with calendula extract?

Then you may be the perfect person to seek out Freefield Organics’ Camelina Oil, Calendula Oil and Flax Oil. Grown and cold-pressed in Inglis, this product is making its way onto shelves of fine food stores across the prairies.

When Erna & Franz moved from Austria to the suitably rolling landscape of western Manitoba, they brought with them the ancient Camelina plant that has given sustenance for thousands of years. Grown organically and cold-pressed, the oil is about as natural as you can get it. So, what are you waiting for?…

Episode #5

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Royal Manitoba Winter Fair - It’s time to head on down to Brandon for a day or three and see the best that rural Manitoba has to offer!

Ron Kristjansson, General Manager of the Provincial Exhibition of Manitoba, filled us in on this years fair and gave us some solid tips on what to see.

We will be there, meeting the hosts, exhibitors, vendors and taking you inside the fair and behind the scenes to see what all goes into making the fair an exciting and colourful event…

Episode #4

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La famille Philippot is a third and soon to be fourth generation dairy operation in St Claude. They are currently studying trends in robot milking and will be upgrading their milking parlour to robot operated machinery that will allow the cows to self-determine their milking schedule as well as provide the latest technology in monitoring and maximizing production of your favourite beverage!

Episode #3

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Robert De Smet talks about the Musée Laitier Manitoba Dairy Museum. How it came to be, what it is and what it can become. The community of St Claude is back on track with growing industries and a fabulous museum collection to attract summer visitors!

Episode 1

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Mihangel talks with Laura Lazo about helping Ag Students find employment in Rural Manitoba through her company Careers in Ag and Food, as well as modern farming in general and ways we can integrate back into a farming lifestyle.

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