Jessica Bartles

2023

Butcher

Jessica Bartles describes her scholarship experience as transformative, saying, “This trip changed the way I think about butchery, farming and sustainability as a whole.”

As a 2023 Global Footprints Agriculture Scholar, Jessica travelled to Canada to explore agriculture from paddock to plate, gaining a deeper understanding of sustainable farming and waste management.

Her journey began in Nova Scotia, where she spent time settling in and exploring Cape Breton. The breathtaking scenery, challenging hikes, and local cuisine helped her feel at home.

Jessica’s main placement was at Holbanker Farms in Pugwash, where she worked alongside Maria and John Dynesfield. She gained hands-on experience with the full paddock to plate process. Mornings were dedicated to feeding and herding animals and learning about pasture management. Afternoons were spent in processing rooms, and weekends involved selling produce at the local farmer’s market.

One of the key lessons Jessica took from the farm was the importance of careful livestock movement and its impact on sustainability and animal health. The farm practiced haying by foot to keep animals’ calm. Walking alongside them every morning took more time but made a significant difference. Chickens were moved daily to fresh pasture, which provided fresh grass and cut their feed consumption by half.

The farm’s custom livestock feed included dry seaweed sourced from a company that harvests by horse, the least invasive method. Adding seaweed reduced methane emissions and improved potassium intake, helping animals resist parasites. Sheep received a special supplement in their water containing seaweed, cinnamon, garlic, ginger, and sumac berries.

After three weeks at Holbanker Farms, Jessica moved to Niagara Falls to work at Norsenian Co, a butchery and deli. Working with Chef Robbie and head butcher Nico, she learned about meat processing, stock preparation, and waste management. The farm’s waste reduction methods stood out, using every part of the animal, turning bones into stocks and gravies, and creating sandwiches and ready meals from excess cuts.

Jessica says the scholarship was more than just skill-building; it gave her a broader perspective on where food comes from and how small changes can have a big impact. The experience transformed how she views butchery, farming, and sustainability, and she is excited to apply these lessons in her future work.