Jim was the owner and manager of Quarter Moon Ranch, a small cow calf operation in the interior of B.C. His background is in resource management and he is still involved in the forest sector in the areas of engineering and protection.
While ranching Jim learned first hand the issues facing today’s agriculture industry. Producers deal in commodities with a very limited shelf life, the window in which to market our products is very narrow. This coupled with rising costs of operations (and labor) has forced most family run operations into becoming low cost providers. Jim believes the key to long term sustainability is to find higher value in the products and to market directly.
“Safe, local food, healthier and better tasting is in everyone’s interest, its better for the envirement, the economy and most importantly public health. Shepherd was conceived to meet that need; its role is as simple as it is challenging, to convince the end user of the value in dealing with a local greener product.”
John Church, who has a PhD in rangeland and wildlife resources, has been appointed B.C. Regional Innovation Chair in Cattle Industry Sustainability. His job will be to develop new techniques and technologies to help make B.C.'s cattle industry sustainable - both economically and environmentally.
"The cattle industry and the land will continue to flourish for future generations only through encouraging stewardship activities, information exchanges and partnerships that support the ranching practices that are so economically and socially important for Kamloops and our province."
Sameena Sandhu - Red Seal Chef, Food Services
Sameena, whose education includes a culinary degree from the Culinary Institute of Canada (Ottawa, Ontario) as well as a BS in Food Science/Food Service Administration from the University of British Columbia – Vancouver, is the Executive Chef at Lake Club, a position she has held since 2005. Chef Sameena draws from local, sustainably grown food for creating the menus and meals at the Lake Club.
“Crafting flavor together – by working with local farmers and their ultra fresh and naturally flavorful food, makes cooking fun and easier”.
Steve Holiday - Retail Sales
