The Central Park Farms Podcast

Behind the Scenes of Our Biggest (and Scariest) Business Move Yet

In today’s episode, I’m taking you behind the scenes of what it really looked like to open our brand new farm store. Spoiler: it wasn’t easy. What started as a simple need for a bigger walk-in freezer turned into a full-on construction project… and it tested us in every single way. From convincing myself it was actually a good idea to saying yes to my father-in-law’s offer (after years of saying no), to doing most of the build ourselves, to nearly failing inspection because the water stopped working 30 minutes before the inspector showed up… yeah. It’s been a ride. Here’s what I share in this episode: 1. Why I resisted this expansion for so long and what finally made me change my mind 2. The messy (and expensive) middle of building something new while still running an already-busy business 3. The impact this move has had on our farm, from delivery slowdowns to staffing shifts to record-breaking grand opening sales 4. What I’ve learned about trusting my gut, making scary financial decisions, and remembering why we built this space in the first place If you’re in a season where you’re growing, stretching, or just trying to make it work with what you’ve got, I hope this episode encourages you. Because yeah, it’s hard—but it’s also so worth it. Hit follow so you don’t miss future episodes, we’ve got some exciting farm store updates (and hard lessons) still to come.

The American Billionaire Taking Over BC Ranches

In this episode, I’m digging into something that struck a nerve, not just with me, but with so many of you who messaged after I posted about our drive through Douglas Lake Ranch. This isn’t just about one beautiful, historic ranch in British Columbia. It’s about who owns our farmland, and what that means for the future of food, farming, and financial sustainability in Canada. I’m sharing what I’ve learned about the foreign ownership of Canada’s largest cattle ranch, the loopholes in our provincial policies, and why this hits so close to home for me, as someone farming leased land and trying to build something lasting. We’ll chat about: * The billionaire U.S. owner of Douglas Lake Ranch (and his surprising connection to Walmart) * Why BC is seeing more foreign land ownership than other provinces * What this means for Canadian farmers, Indigenous rights, and food security * The difference between buying farmland for passion vs. profit * Why I believe this topic deserves more national attention and legal reform This episode is short but important, and I’d love to hear your take. Are we doing enough to protect our farmland and food systems? Key Takeaways: * Douglas Lake Ranch is owned by a foreign billionaire with deep ties to U.S. corporate wealth * BC currently has no cap on how many acres can be purchased by foreign interests * Foreign ownership could have long-term effects on food security and local economies * We need federal standards and public conversations about protecting farmland Let’s Keep the Conversation Going Have thoughts on this? I want to hear them. DM me on Instagram @CentralParkFarms [https://Instagram.com/CentralParkFarms] or reply to our newsletter. Your voice matters. Resources Mentioned Douglas Lake Ranch Website [https://www.douglaslake.com/] – Learn more about the ranch’s history and ownership.

Getting Back To Our Roots

In this episode, I’m pulling back the curtain on something that’s been taking up a lot of headspace lately—our new-to-us farm store and what it really means for the future of Central Park Farms. This isn’t a flashy “grand opening” kind of story. It’s a story about getting back to what made this farm special in the first place: connecting with the people we feed. I’m talking about how our farm store journey has evolved through tiny beginnings, COVID pivots, and now, a big ol’ barn that’s full of possibility. We’ll chat about: * Why we didn’t build a million-dollar store * What we’re prioritizing instead (spoiler: it’s not branded freezer packaging) * How this new space will help us serve our customers and other local farmers * The return of something I’ve deeply missed: in-person connection through food Plus, you’re getting the first-ever sneak peek into a new offering we’re launching soon—the Seasonal Supper Club. If you’ve ever wished for more farm-to-table moments, this one’s for you. Come hang out with me while I get real about the emotional and practical journey behind this next chapter. KEY TAKEAWAYS: * The new farm store isn’t about “fancy”, it’s about function, community, and values * We’re expanding to support more local food security, not just sales * Cooking classes and intimate farm dinners are coming back * Behind every pork chop and package is a commitment to keeping food affordable and meaningful Be the first to know about our Seasonal Supper Club Want to be part of something special? Join the waitlist for our brand new Seasonal Supper Club and enjoy intimate, seasonal dinners at the farm. Click here to join the waitlist [https://cpf.myflodesk.com/gynz55ts3w]. Subscribe to the podcast and share it with a friend who supports local food! Connect with us: Website [https://www.centralparkfarms.com/] Instagram [https://www.instagram.com/centralparkfarms]

The Importance of Prepared Foods

In this episode of The Central Park Farms Podcast, I’m diving into why we started offering prepared foods at the farm, and why they’ve become a key part of what we do. You might have grabbed a chicken pot pie or a container of chili from the freezer without giving it too much thought. But what you might not know is that those chef-made meals are doing a lot more than saving time in your kitchen. They help us reduce food waste, keep our prices stable, and ensure we use the whole animal in a way that honours the animals we raise. I’ll also share how our partnership with Chef Adrian got started, how we make the most of every cut, and how prepared foods support our bigger mission: providing good, local food in a way that works for real life. KEY TAKEAWAYS: * How prepared meals help reduce food waste on the farm * Why they support our pricing and whole-animal use * The role of "ugly cuts" and byproducts in farm operations * How our chef partnership started—and where it's going next * Why this isn’t just about convenience (though it is convenient!) Stocking your freezer with our shepherd’s pie or split pea and ham soup? You’re not just saving time, you’re helping us honour the animals, reduce waste, and keep our pricing sustainable. Subscribe to the podcast and share it with a friend who supports local food! Connect with us: Website [https://www.centralparkfarms.com] Instagram [https://www.instagram.com/centralparkfarms] Resources & Links: Our Line of Prepared Foods [https://www.centralparkfarms.com/chef-crafted-prepared-foods]

The Trouble with Tariffs

In this episode of The Central Park Farms Podcast, I’m digging into something that’s been weighing heavy on our farm lately: how cross-border tariffs and trade politics are quietly affecting small, local farms like ours, even when we’re only selling within a short drive of Langley. I share how changes in the US-Canada trade relationship disrupted a long-standing part of our business and why that shift hit us harder than expected. We also get into the ripple effect tariffs have on things like packaging, feed, tractor parts, and even the work I do outside of the farm through Marketing for Farmers. This episode isn’t about policy debates or economic theory, it’s about the real-life impact of far-away decisions on the day-to-day of local farms like ours. KEY TAKEAWAYS: * Why our quail business disappeared almost overnight * How trade issues affect farm supplies like hay, packaging, and parts * The financial pressure of shrinking margins on small farms * The unexpected impact on Kendall’s off-farm income * Why financial sustainability is just as important as environmental sustainability * How customers can support farms in ways beyond just buying meat If this gave you a new perspective on how interconnected farming really is, I’d love for you to hit Subscribe and leave a quick review. Even better? Share this episode with a friend who cares about supporting local food. Your support truly means the world. 💛