City Boy Gone Country



By Joel Solish, Marketing & Communications

Born and bred in Toronto I did not have much (or any, really) exposure to farms for most of my life. Changes happen, and they are good. Nothing makes me happier than being alone in a field where good food is being grown, and thankfully this gets to happen quite often, these days. Being trusted with the marketing responsibilities at Pristine Gourmet, thanks to the wonderful Jason Persall, has allowed me more access to time spent on a farm, and promoting the good things they do. Knowing how my food comes to my table is one of the most important things to me, and being connected to the individuals that grow/raise this food is a privilege and honour.


Our fearless leader, Jason Persall AKA Chief Nut

Every summer we invite chefs, media, and members of the local community out to the farm to see how we do what we do, and tell the story of why. The Good Food Starts Here event is in it’s second year, and it is always fun and educational to have people out to the farm for an afternoon of food, fun, and sunshine and fresh air. This year was an absolute blast, and we had a great crowd and some of our neighbours out to show what Norfolk County has to offer.


Some of our friends! John Picard of Ramblin’ Road and Paul Sawtell from 100KM Foods (one of our distributors).


Jess and Ben of Sosnicki Organics

Our Pristine Angel, Chef Joshna Maharaj and our entire PG team was on point cooking up a great lunch, alongside Cory from VG Meats who was grilling up some superb grass fed tri-tip steak.


It seems like Joshna, and Jason’s wife Linda had zero fun that day. What a shame!

All the veggies used on the day were from Jess and Ben Sosnicki, from their organic farm that is just a 5 minute drive from the farm. Talk about local! Beverages on hand were from Ramblin’ Road Farm Brewery and Burning Kiln Winery, so whistles were very wet.


I was on hummus and pita duty for the day, and it was a big hit!



Marinated tri-tip being grilled up


Edamame Hush Puppies with Scallion Ailoi and a Corn and Bacon Chutney



Our press, gently squeezing out some virgin canola oil

So remember to play in the sunshine, connect with your food and farmer. Make your own changes, chart your own path, and most importantly play, love, and enjoy.