Hans Dueck works in the new sausage kitchen at Sterling Springs Chicken in Falkland.

Hans Dueck works in the new sausage kitchen at Sterling Springs Chicken in Falkland.

Sterling Springs expands

Sterling Spring Chicken recently expanded its facility to include a sausage kitchen.

There’s been lots going on for a Falkland company.

Sterling Spring Chicken recently expanded its facility to include a sausage kitchen.

“There’s a growing trend towards eating local, and sourcing healthy, non-medicated food, and also toward environmentally friendly, sustainable farming,” said Lisa Dueck, who owns the company with her husband Hans.

“We sell at both the Vernon and Kelowna farmers markets and we’ve been fortunate enough to work with some of the best chefs and restaurants in the Okanagan, including Raudz Regional Table, Waterfront Wines, Grey Monk Winery and the Ranch Cafe in Falkland.”

Until Dec. 24, Sterling Springs Chicken will have a booth at the Village Green Centre.

“This will give more people the opportunity to get to know who we are and to try out these wonderful locally made products,” said Dueck.

“We’re really looking forward to this new adventure.”

On top of this, Sterling Springs Chicken was recently featured in the Western Producer newspaper and it was chosen to participate in a program with the Institute for Sustainable Food Systems and the B.C. Association of Farmers Markets.

“The program identified 10 farms that have exhibited excellence in marketing and business practices and interviewed them at length,” said Dueck.

“Participating farms will be featured in an illustrated guide that will be circulated to farmers markets across the province, aimed at providing helpful information for other farmers who are looking to self-market their products.  The final resource should be published and available next summer.”

Sterling Springs was also included in the cover shot of the sequel to Jennifer Schell’s cookbook The Butcher, The Baker, The Wine & Cheesemaker.