www.economy.gov.sk.ca
Saskatchewan’s quarterly newsletter on people and business engaged in economic growth
Volume 22 } Spring 2014
Schulte: the Spirit, the Brand and the Name
By Elaine Carlson
When farmers in the parkland area of the
province first started clearing land during
the post-war boom, one brand of brush
cutting and clearing equipment held the
honour of being the best around—Schulte.
Farmers could trust that the equipment
was well made, that it would do the job it
was supposed to do, and that it would keep
its value long after purchase.
e name is still held in high regard, and
Caspar Schulte and his son John would
probably be astonished by the continuing
success of Schulte Industries all these years
later—and the continuing respect and
admiration for the equipment bearing the
name. It all began in 1912 when Caspar
acquired a blacksmith shop in Englefeld.
His son John joined him 20 years later and
took over the business in 1938; when he
started designing, building and selling
brush clearing and snow removal equipment several years later, he set the business
on a course that continues to this day.
Today, Schulte Industries is known
worldwide for three primary lines of equipment—rotary cutters, rock removal equipment and snow removal equipment.
Cutting and clearing equipment accounts
for about two-thirds of Schulte’s overall
business, and Schulte stays ahead of the
competition by offering its customers
equipment designed to meet their needs,
including a 42-foot cutter that’s the largest
in the world. Many municipalities across
Western Canada rely on Schulte’s rotary
mowers to maintain roadsides; however,
...continued on page 5
From left: Don Nymann, Glen Thacyk, Shulte CEO Greg Archibald, Don Plag, and Larry Ruten
Photo by Hogarth Photography
From left: Nils Sundby, Roberta and Brian Bain
Photo by Hogarth Photography
2
Saskatchewan NOW! } Spring 2014
Ecobain Gardens: Vertical Farming
Arrives in Saskatchewan
By Elaine Carlson
e very first time Brian Bain’s mom gave
him an allowance, he spent it on a plant for
their apartment balcony. “I’ve always been
a farmer at heart,” Bain laughs, “even
though I’ve never lived on a farm.”
When Bain bought a house some years
later, he became an avid and self-taught
backyard gardener, gravitating to producers
at Saskatoon’s farmers’ market sharing his
interest in gardening and environmental
sustainability. Before long, Bain knew he
needed to make some life changes. “Six
years ago, I was a welder, but I really loved
the idea of growing produce and feeding
people. I also knew I wanted to own my
own business. Since traditional farming
wasn’t an option for me because of the cost
of farmland, I started cycling through some
other possibilities.”
Bain also enrolled in a two-year program
at the Saskatoon School of Horticulture
operated by horticulturalist Patricia
Hanbridge, someone Bain credits for
encouraging him to become an entrepreneur
rather than just work for others. Before
Bain graduated, he had thoroughly
researched a number of horticultural
business options, chose one with the greatest
potential, developed a solid business plan
around the idea, and with that plan in
hand, lined up a business loan from the
Canadian Youth Business Foundation to
help with start-up costs. He leased space,
and as soon as he graduated, Ecobain
Gardens flipped on the grow lights and
started growing microgreens—a garnish
and salad mix comprised of colourful,
nutritious, flavourful greens harvested
within seven days of planting when they’re
no more than three inches in height.
Ecobain Gardens produces about 10-15
kinds of microgreens, including speckled
pea, radish, cilantro, arugula, sunflower,
swiss chard and others. e crops grow in
row upon row of hydroponic trays stacked
18 feet high under artificial lights in a
completely enclosed, climate controlled
and well-insulated warehouse. “We’re able
to grow year round, we can master the
temperature and humidity, and we give the
seedlings a perfect environment to achieve
their maximum genetic potential. Our
volume capacity is also extremely high
compared to the amount of land used by
traditional farming—in one month, we
can produce 2,000 pounds of microgreens
in the space of 450 square feet,” says Bain.
“Our product is actually more nutritious
than the food and body of an adult plant,”
says Bain. “When chefs first tasted our
products, they were shocked at how much
flavour they had—mainly because they
haven’t been trucked for thousands of
miles. We leave a very modest environmental
footprint. We use very little electricity, we
recycle water, and we feed roots, shoots and
seed hull waste to local farm animals.”
e work is labour-intensive, however,
from planting and packaging and marketing
to weekly organic sanitization procedures.
Bain and his wife Roberta work side by side
in the operation. “Without Roberta, this
would have been unmanageable for me,”
says Bain. “Her business background and
role is absolutely instrumental when it
comes to administrative work and overall
support. And like me, she has always loved
plants, so it’s a pretty natural fit for her.”
Recently, Bain’s good friend and horticulture school colleague Nils Sundby joined
the business as a 25 per cent shareholder.
“Nils is around for daily operations now
and has become crucial to our operation,”
says Bain.
Before Ecobain Gardens started
production, Bain undertook considerable
preliminary research to ensure compliance
with all national food safety regulations
and provincial food production certification
requirements. “We also follow the food
industry’s HACCP Canada (Hazard
Analysis and Critical Control Points) stan-
dards required for cross-border sales of
food products,” says Bain, “and we’re working towards achieving ‘100 per cent certified organic’ status. We also have a
state-of-the-art pest management plan in
place that allows us to be a 100 per cent
chemical-free facility.”
In his research, Bain also discovered areas
where Canada lags behind the U.S. “For
example, agricultural lending agencies here
typically don’t see what I am doing as
commercial agriculture. e City of
Saskatoon wasn’t sure what category we fell
into, either; we had hoped to locate near
the exhibition area, but in the end we were
zoned in Saskatoon’s north end industrial
area. We’re definitely behind the times
here.”
Ecobain Gardens serves a number of
high-end Saskatoon restaurants whose
chefs use the microgreens primarily as a
garnish. It also markets to a number of
local grocers. However, the company is
now poised to expand to food wholesalers
and to take its product to more consumers
across Saskatchewan and into Alberta.
“Consumers will discover that not only are
microgreens extremely nutritious and
flavourful, they can be used in salads and
as a replacement for lettuce and spinach in
burgers and sandwiches,” says Bain. “And
now that we’ve proven we can do it, we’re
ready to start production on a much larger
scale. We’re currently producing at just
over a third of overall capacity. Unlike
traditional farmers, the way we’re set up,
we can easily expand to double our space
and capacity—and stay urban!”
Urban farming is the way of the future, Bain
believes. “With six to eight months of nongrowing weather every year, it makes perfect
sense to do this. And the volume of produce
we can grow is 10 times what can be produced
by traditional farming—all of it organic, all
environmentally sustainable, and all with a
small carbon footprint. is is huge.”
Saskatchewan NOW! } Spring 2014
3
Homebrewed for Success
Jay Cooke of District Brewing Company.
Photo by Keith Moulding
By Dave Yanko
District Brewing Company’s Jay Cooke
wants his beer to become a part of
Saskatchewan.
“Locally, I want to be identified as
Regina’s brewery,’’ says Cooke, a co-owner
and the production manager of District
Brewing. “On a larger scale, when people
from Saskatchewan travel outside of the
province, I want them to take some of my
beer with them to share with their friends.
I want them to be proud of it.’’
Cooke hasn’t always dreamed of making
his mark in his home province. He’s one of
many who graduated from university in
Saskatchewan and set off for greener
pastures. But like a growing number of his
cohorts, he discovered you can go home
again.
4
Saskatchewan NOW! } Spring 2014
“About 90 per cent of my class went to
Alberta,’’ says Cooke, who graduated in
2001 with an agriculture degree from the
University of Saskatchewan. “I’m part of
that class. I left Saskatchewan. And the reason
I moved back is that the province has
changed dramatically. ere’s a lot more
opportunity here now.’’
After graduating, Cooke set off for two
years of travel before taking a job in
Alberta. However, his journeys abroad gave
him a new perspective on his career. He
moved to Chicago to study brewing theory
at e World Brewing Academy’s Siebel
Institute of Technology, and then on to
Germany for a practicum at the academy’s
Munich campus. After 10 years of experience
in beer production positions in Oregon,
South Carolina, Paddock Wood Breweries
in Saskatoon and two breweries in
Ontario, he felt the time was right to come
back home to start his own business.
District Brewing, named for its location
in Regina’s warehouse district, home to
popular pubs and eateries, launched its
flagship Müs Knuckle pale lager in
September 2013. Müs Knuckle—Müs’’ is
made-up word pronounced “moose’’—is a
premium pale lager brewed in accordance
with the German “purity law’’ of 1516, says
Cooke.
“What it means is that there’s no
additives in the beer. We only have four
ingredients and that’s what ends up in the
bottle.’’
...continued on page 8
Schulte Industries
rotary cutters are increasingly being used
to support zero-till practices in other areas
of the world. Schulte Industries also markets
a state-of-the-art line of snow removal
equipment used by farmers, airports,
governments and independent contractors
wherever snow is a fact of life. Rock
removal equipment comprises the third
line of equipment manufactured by
Schulte Industries.
Although Schulte Industries had been
family-owned until 2000, it is now part of
the agricultural division of Alamo Group,
a publicly traded company that owns 24
companies worldwide. “It’s been good for
business,” explains company president
Greg Archibald, “because it provided
...continued from page 1
Except for its engineering division, which
is located in Saskatoon, all this is happening
out of Englefeld, a small Saskatchewan
town of about 300 people in the heart of
what’s known as e Iron Triangle—home
to a host of equipment manufacturers as
well as potash mining. “We have over 150
employees,” says Archibald, “so while we
try to access workers locally, there’s a lot of
competition, and for the past number of
years, we’ve hired people from the
Philippines, Ukraine and Russia.”
Employee accommodation can be a
challenge, and employees commute from
nearby communities such as Humboldt,
Naicam, Watson and Leroy where they’ve
been warmly welcomed. But Archibald and
“We have been practising lean at Schulte for a while
and are pushing to get our efficiencies where they
need to be to simultaneously manufacture three
products following the February expansion.”
capital funding that helped Schulte
Industries grow quite significantly. After
the sale, John’s son-in-law Jim Carnago
continued as company CEO for a few years
and continued his drive to the global
market. anks to work he started, we’ve
been in Australia 20 years, in Russia and
Ukraine for 15, and have a growing
presence in France, China, Germany and
South Africa—as well as a very strong
presence across North America.” e
acquisition also facilitated partnerships
with both suppliers and customers. Schulte’s
manufacturing operation is supported by
both a global distribution network and a
comprehensive after-market parts service.
representatives from other local companies
and industries facing similar challenges
continue to work closely with the local
housing commission and other agencies to
ensure everyone will have a place to live.
“Community is important to us,” says
Archibald. “We support the community
any way we can, whether through local
charities or other initiatives. For example,
we’ve a multi-year commitment to support
the STARS helicopter ambulance program.
We operate in rural Saskatchewan; whether
it’s an accident in the community or the
plant, we need to have the ability for
people to have access to good medical
treatment.”
Archibald also represents Schulte
Industries on a number of boards to further
the interests of the manufacturing sector in
Saskatchewan, including the Canadian
Manufacturers & Exporters association.
“Schulte is part of a consortium with other
companies to promote lean manufacturing,”
says Archibald. “We have been practising
lean at Schulte for a while and are pushing
to get our efficiencies where they need to
be to simultaneously manufacture three
products following the February expansion.”
e 21,000-square-foot, $3-million
expansion provides Schulte with a 30 per
cent increase in production space, including
a new warehouse to store parts needed in
the production process, as well as a loading
area that allows Schulte to load trucks and
containers indoors for transport by truck,
rail and ship to markets around the world.
Archibald has kudos for both the
National Research Council’s Industrial
Research Assistance Program (IRAP),
which supported Schulte on process flow
and lean improvements, as well as the
Saskatchewan Trade and Export
Partnership (STEP). “What STEP is doing
to help Saskatchewan companies find
business internationally is pretty unique,”
says Archibald. “It provides support all the
way from providing meeting rooms and
translation services when you want to do
deals internationally to promoting
Saskatchewan at the world’s biggest
agricultural trade show in Hanover,
Germany. STEP had everything so well
organized at the show this past year.”
Although Archibald has been with
Schulte Industries for less than two years,
he appreciates Saskatchewan’s entrepreneurial spirit, and he’s dedicated to maintaining and growing the company’s solid
reputation. “e company may be owned
elsewhere now, but the spirit, brand and
name that started when this was still a family
business is and will continue to be very
vibrant. It’s a great and growing company.”
For more information on Schulte
Industries, visit www.schulte.ca.
Saskatchewan NOW! } Spring 2014
5
Premium OLiV Oil in Moose Jaw
By Dave Yanko
“International sales and distribution centre
for premium extra-virgin olive oil.’’ It may
not be the first descriptor that leaps to
mind when we consider the friendly city of
Moose Jaw. But given the wildfire-like
expansion of OLiV olive oil shops and the
company’s continental ambitions, maybe
it’s time to get used to it.
Isabeau and Awie du Toit launched the
OLiV Tasting Room in Moose Jaw in
November 2011. At time of writing, 14
OLiV shops are operating in Canada, and
Isabeau says the company soon will expand
into the U.S. market.
OLiV sources its premium,
extra-virgin olive oil from top
producers around the world. Extravirgin olive oil is the pure oil resulting
from the initial and cold pressing
of green olives combined with
smaller portions of partly and fully
ripe ones. e pressing must occur
within 24 hours of picking. OLiV’s
balsamic vinegars, which when
paired with the flavoured oils can
produce a limitless number of taste
sensations, come from Modena, Italy,
renowned as the balsamic vinegar capital of
the world. OLiV shops feature over 90
flavours of oils and balsamic vinegars. If
there is a secret to OLiV’s success, says
Isabeau, it lies in the experience of tasting
the oils and oil-vinegar blends. is is why
the company chooses locations where
shoppers are not rushed.
In spite of the company’s astounding
accomplishments, OLiV remains a source
of surprise and delight to Isabeau. You
might say she didn’t see it coming.
e du Toits moved from South Africa
to Canada 15 years ago after Awie accepted
a position as a radiologist in Moose Jaw.
Isabeau spent most of her time and energy
working in the city’s South African
community. And while she and Awie had
purchased farm land suitable for olive
growing before they left South Africa, the
land sat unused for 10 years before they
decided to start growing olives trees, which
can take many years to bear fruit.
“I had never thought of getting into a
business here at all,’’ says Isabeau, adding
she and Awie mused about running a
commercial olive oil operation when they
returned to South Africa sometime in the
future. She notes the soil and climate are
well suited for a vineyard, as well; however,
producing wine was not an acceptable
option for a family involved in healthcare,
and the healthful benefits of olive oil are
well recognized.
learned about pairing them with balsamic
vinegar.
“I could see the light bulb going on in
Awie’s mind.’’
Much research and planning ensued,
including a global search to source the
finest, top-quality, extra-virgin olive oil and
balsamic vinegars—the du Toits’ orchard
was still some years from reaching
production. As fate would have it, they did
not have to search too far to find an
internationally acclaimed olive oil producer. Willow Creek farm in South Africa
produces exceptional quality extravirgin olive oils and it’s also developing the du Toits’ own farming
operation. All the extra-virgin olive
oils and balsamic vinegars get
flavoured at Willlow Creek and
then shipped to Canada, ensuring
full control over the harvesting,
production and flavouring of these
products. e entire effort
culminated with the opening of a
trial shop in their adopted hometown. It was a hit.
“Moose Jaw started off so well that we
decided we’d open one in Saskatoon. And
that one flew off, as well.’’
Stores in Calgary and Penticton followed
in quick succession, says Isabeau, adding it
was at that point that she realized she
needed to ask their adult son, Bernard, for
help. He agreed. He moved from the
United States to Moose Jaw, where he is
now retail sales manager and qualified olive
oil sommelier. It was also then that Isabeau
realized how lucky the family had been in
launching a new business in a strong
economy and a great city.
“We were absolutely knocked off our
feet. It was amazing. It was such a pleasure
to serve the people here,’’ she says, adding,
“Saskatchewan is a haven for entrepreneurs.’’
“We were absolutely knocked off
our feet. It was amazing. It was
such a pleasure to serve the people
here. Saskatchewan is a haven
for entrepreneurs.”
6
Saskatchewan NOW! } Spring 2014
OLiV grew out of a trip Isabeau and two
friends made to the United States four
years ago. It was in the “old town’’ section
of Santa Fe, New Mexico, where she discovered an olive oil store with an enchanting
interior featuring bottles everywhere. e
scene sparked an idea. She began thinking
about creating her own olive oil shop
adjacent to the orchard, when she returned
to South Africa.
“e salesmen let me taste these oils, but
that didn’t really speak to me at the time. I
was more interested in the layout of the
store, how they set out and sold the
products.’’ Feeling it would be rude to
leave empty-handed, Isabeau purchased
five bottles of olive oil and one of balsamic
vinegar. “But the whole time I was thinking
about the farm—a Canadian store never
crossed my mind.’’
at changed when she showed the oils
to Awie and explained what she had
Visit OLiV Tasting Room at
www.olivtastingroom.com.
Awie and Isabeau du Toit in the Moose Jaw location of OliV.
Photo by Keith Moulding
Saskatchewan NOW! } Spring 2014
7
Beer Brewing
...continued from page 4
Public feedback has been very positive,
he says, adding more products are in the
planning stage. He says people familiar
with the German beer Löwenbräu, or the
Dutch beer Heineken, might find Müs
Knuckle reminiscent in flavour.
“It’s a lager brewed in the Munich
‘Helles’ style. It’s a little more malty than
hoppy. It’s very balanced and not very
threatening, and we use more premium
products and less filler than some of the
domestic beers.’’
Some readers may twig the humour in
the Müs Knuckle name, a phonetic match
for the term used to describe a visual effect
produced by young men wearing tight
jeans.
“I wanted to show we weren’t afraid to
break that mould of breweries being very
traditional. We wanted to show we were
new and young and not afraid to be sexual.’’
Produced by: Saskatchewan Business Magazine
2213B Hanselman Court, Saskatoon, SK S7L 6A8
Tel: (306) 244-5668 Fax: (306) 244-5679
District Brewing’s marketing material
proclaims the company is “Regina’s First
Ever Locally Owned and Operated
Brewery.’’ Cooke, who takes great pride in
being part of the local food movement,
explains his company has the same status,
if not size, as Great Western Brewing in
Saskatoon.
“e others in Regina are brew pubs.
ey’re restaurants, first, and they sell a
large majority of their product over the
counter. We, on the other hand, are a
packaging brewery. We’re doing everything
Great Western is doing. All our product is
for distribution.’’
And on that score, the company looks
after most of its own distribution. Cooke
says draft and/or bottles of Müs Knuckle
are available at about 50 locations in
Regina and at Winston’s English Pub in
Saskatoon—he says more Saskatoon
For more information, contact:
Editor
Ministry of the Economy
Tel: (306) 787-4765
Fax: (306) 787-8447
www.economy.gov.sk.ca
For subscription information,
call: (306) 787-4765
Distributed as an insert of
Saskatchewan Business and
mailed to over 6,000
Saskatchewan businesses.
locations are in the works. But true to the
ethos of the local movement, he isn’t looking
to expand beyond the provincial boundary.
He wants to keep production at a level that
allows him the control he needs to produce
a consistently high-quality beer. And he
says that kind of near-to-home created
consumable product is precisely what an
increasing number of Saskatchewan
consumers are ready to pay for.
“We’ve grown up in a kind of white
bread world here in Saskatchewan. But
now, many of us have travelled a lot, and
the experiences we’ve had elsewhere we’re
looking to replicate here at home. Today
we’re seeing local charcuteries, local
bakeries, local butcheries—all kinds of
local shops popping up. I think
Saskatchewan is where our greatest
opportunity is.’’
Return Undeliverable Canadian Addresses to:
Ministry of the Economy
300-2103 11th Avenue
Regina, SK S4P 3Z8
Published quarterly. Publication Mail Agreement Number 40065736
8
Saskatchewan NOW! } Spring 2014