#EggWeek recipe: quiche


Quiche is a very versatile dish, and one that is really quite simple to make. All you need is a basic crust, good quality eggs, some milk or cream, and your favourite fillings. There are so many variations using meat, cheese, seafood, or vegetables. We like to change up the recipe seasonally, based on what we have on hand or discover at the grocery store. In fact, quiche can be a great way to clean out the fridge and use up bits of cheese and veg.

Basic Quiche
For a quick option, start with store-bought pie crust to help save time.

1 store-bought pre-baked 9″ deep dish pie shell
Your favourite filling ingredients (see notes below)
4 Yorkshire Valley Farms organic eggs
1 1/2 cups (375 mL) cream you can use light cream or (5%) or half-and-half (10%)

How much you need depends on your specific ingredient choices, but here are some suggestions…

Cheese and herb quiche: If you have nothing but some cheese and fresh herbs, you can still make a great quiche. Take 1 cup shredded melty cheese like Swiss or Gruyère and add a few teaspoons each of fresh herbs like basil, chives, thyme, maybe some savory. A pinch of nutmeg helps to elevate the flavours. Season with salt and pepper.

Mushroom quiche: 1 1/2 cups mixed sliced mushrooms, 1 cup shredded cheese such as Gruyère, 2 tsp each fresh herbs like chives and thyme. Season with salt and pepper.

Bacon and onion quiche: 4 slices cooked bacon crumbled into pieces, 1/2 cup caramelized onions, 1 cup shredded Swiss cheese, 3 tsp fresh basil. Season with salt and pepper.

Preheat oven to 350°F (180°C). Check the preparation instructions on the pie crust and follow directions to pre-bake.

Spread your filling ingredients around the bottom of the pre-baked pie shell, distributing evenly. In a mixing bowl, whisk the cream and eggs until combined. Season egg mixture with salt and pepper, then pour egg over filling to fill pie shell and cover your ingredients.

Place quiche in oven and bake until a knife inserted near centre comes out clean, 35 to 40 minutes. Let stand 10+ minutes before serving. You can make quiche ahead and serve warm or at room temperature. Cooked quiche can be refrigerated for up to 3 days.

If you’d like to try making your own crust, the folks at Epicurious offer a basic crust recipe as part of their mushroom shallot quiche.


Partner profile: urbery


What happens when you cross “urban” with “grocery”? You get “Urbery”, the GTA’s newest grocery delivery service. Simply place your order online, Urbery’s team of Grocery Guru’s will shop on your behalf, and then deliver your groceries to your door in under two hours. Urbery is currently in phase I of its service roll out, and is rapidly expanding to serve an even greater geographic area. Yorkshire Valley Farms recently had the chance to speak with Urbery’s founder Mudit Rawat to learn more about the inspiration behind the Urbery concept, what has been the most surprising learning since launch, and what’s next for the Urbery team.

Can you give us a brief introduction to Urbery and what the service is all about?
Urbery is the ultimate in urban convenience – a delivery service that allows customers to order groceries online from their favourite grocery store and have them delivered within two hours. We offer a selection of over 4,000 grocery items through our user-friendly online platform. At Urbery, you can expect to find everything you would at your local grocery store, including fresh produce, meat and seafood products, baked goods, dairy items, and of course pantry must-haves.

Once a customer has placed an order, the request is routed to one of our knowledgeable and highly passionate personal shoppers, our Grocery Gurus. The Grocery Guru, who receives extensive training before shopping, will shop for the order and deliver it right to the customer’s door. We are currently operating in downtown Toronto and soon expanding our delivery zones to other parts of GTA.

Can you tell us a bit more about your background and why you decided to start Urbery?
The decision to start Urbery really came down to being in the right place at the right time. Seven years ago, I came to Canada to pursue my MBA at the Schulich School of Business. After graduation, I worked at several different corporate gigs including Oracle, CGI and finally Sobeys – Canada’s second largest grocery retailer. It was at Sobeys that I developed an interest and passion in the truly exciting world of food and groceries and started looking for ways the shopping process could be improved.

Back in India, where I’m from, no one ever went grocery shopping – you didn’t have to because everything was delivered right to your door within hours of ordering. I wondered why such a system hadn’t yet caught on in Canada and started studying available grocery delivery services. None of the available services really appealed to me for one of two reasons: lack of on-demand delivery options, or exorbitant delivery fees. I decided that I could provide a better service than what was currently available and, given the welcoming environment Canada has created for entrepreneurs, I decided to start Urbery.

What has been the biggest surprise since you started Urbery?
The biggest surprise has been the number of people we’ve had interested in becoming Grocery Gurus. I’ve had the opportunity to meet and work with some fantastic people who are so passionate about food and helping others.

I put a lot of time and effort into selecting the right people to become Grocery Gurus. It’s such an amazing feeling when I get feedback from customers telling me how impressed they were with their order and how much care the Grocery Guru took – and this happens a lot! When people actually take the time to contact you and let you know how amazing their experience was, you know you did a good job and hired the right people.

Why did you choose to work with Yorkshire Valley Farms?
At Urbery, we want to make sure that our customers have access to the healthy foods they need, including local food options. We chose to partner with Yorkshire Valley Farms because they uphold the values and business practices that are important to us and our customers, including working with local farmers, care of the environment, and respect for animal wellbeing.

We’re obviously big fans of chicken, so we have to ask…what’s your favourite chicken dish?
That’s a tough question as there are way too many dishes I absolutely love. I guess if I had to narrow it down to a favourite, I would say it’s my wife’s Chicken Parmesan – I’ve yet to taste anything better (but I may be biased)! Having been born and raised in India, I was lucky to have had the opportunity to sample a variety of exotic cuisines, and would say that chicken tikka masala with garlic naans would come in a very close second.

What’s next for Urbery? Any developments you are currently working on (and able to share) that we can look forward to?
A lot is happening in our business. Our delivery area continues to grow, as does our team. The biggest new development though is our upcoming mobile app. With our app, customers will have the vast selection of grocery store products right in their pocket.

We’re also ‘brewing’ up something very interesting, and this is the first time we’re talking about it – We recently received our alcohol delivery license and have already started testing out deliveries with existing customers. Our full alcohol delivery roll out is coming in July and we will be the only company in Canada that can get customers their favourite grocery products and alcoholic beverage in under 2 hours!

Use the promotional code WELOVECHICKEN to receive a $10 discount on your next Urbery order.

How to use the discount code: Enter the code during the checkout process and $10 will be taken off the final bill. Delivery is also free for orders over $65! The WELOVECHICKEN discount code expires on July 31, 2015.

Retailer profile: Soup Nutsy

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Soup Nutsy’s Richmond-Adelaide location.

There’s nothing quite like a good bowl of soup. It’s a comforting, wholesome, and very portable meal that can be enjoyed year-round. Yorkshire Valley Farms recently sat down with soup enthusiast Domenic Gaudio of Soup Nutsy to chat about bone broth, the latest addition to his extensive soup menu. With three locations in Toronto, Soup Nutsy is one of the city’s premier soup destinations for the downtown office crowd. All the soups are made in-house, offering quality soups and broths that would make your grandma proud. Soup Nutsy’s new chicken bone broth is available at the Richmond-Adelaide location and is served as a sipping broth, to which you can add flavour enhancers (which are also made in-house), like ginger, turmeric, garlic, shiitake mushroom tea, or Calabrian chili oil. Below Domenic tells us more about the new bone broth, about the inspiration behind Soup Nutsy’s menu, and about his favourite soup.

How did Soup Nutsy get started? Can you tell us a bit more about your background and why you decided to open a soup shop? 
Soup Nutsy originated in New York City shortly after the Seinfeld “SOUP NAZI” episode was aired. The popularity of the show created so much hype that it spurred the opening of many soup operations. We were so impressed with the success of the concept that we purchased the rights and opened in Toronto in 1998, and Soup Nutsy became an instant success. I joined the company a few years later after spending many years in the food service business with various companies.

Can you tell us a bit about the inspiration for some of your most popular soups?
Our inspiration comes from many sources such as food trends, consumer eating habits, exotic flavours. We are constantly searching and developing soup recipes that will keep us current and on the frontline of our industry.

What has been the biggest surprise since you opened the shop?
I guess the biggest surprise was the success of our concept given that soup was always thought of as a side for many dishes. When we introduced it as the centrepiece of the meal, we had a lot of people doubt us that it could work.

Why did you choose to work with Yorkshire Valley Farms? What will you be making with our organic poultry?
We wanted to work with a company that produced high quality organic poultry that would enable us to create a healthy and nutritious product. We are currently using Yorkshire Valley Farms’ organic chicken bones to make chicken bone broth.

We have to ask…what’s your favourite chicken-based soup?
Old fashioned chunky chicken noodle.

What’s next for Soup Nutsy?
Our goal is to improve our business model and look towards expansion. We recently introduced a breakfast program featuring BREAKFAST SIPPING SOUPS AND BROTHS at our Richmond-Adelaide Centre location that is doing very well. We plan to further develop this as part of our business and implement it in our other two stores in the near future and heighten awareness for sipping soups and broths to “re-think your hot beverage”.


A cup of chicken bone broth, made with Yorkshire Valley Farms organic chicken bones.

To learn more about Soup Nutsy, and to see the daily soup menu, visit soupnutsy.ca

Sambal glazed chicken wings


This recipe for Sambal Glazed Chicken Wings comes to us from Chef Lucas Castle, Executive Chef with Compass Group at the Ontario Legislative Assembly, Queen’s Park. Yorkshire Valley Farms recently served up a batch of these wings at the Peterborough Day event at Queen’s Park, a wonderful affair designed to showcase local businesses and producers from the Peterborough area. The wings were most certainly a hit with the attendees – there was not one wing left to spare by the end of the event! Chef Lucas was kind enough to share his culinary secrets so that we can all enjoy these tasty wings at home.

sambal glazed chicken wings
1/2 cup packed brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup sambal chili paste
1/4 cup fish sauce
2 tsp finely grated peeled ginger
1 kg Yorkshire Valley Farms organic chicken wings
1/2 bunch fresh cilantro
1/4 cup crushed salted peanuts

Preheat oven to 375ºF (190ºC). In a heavy bottom pot, whisk brown sugar, rice vinegar, chili paste, fish sauce, and ginger. Bring to a boil, reduce heat, and simmer until sauce has reduced by half (about 1 cup).

Toss chicken with 3/4 of sauce and roast in oven. After 10 minutes, turn the chicken and baste with remaining marinade.

Finish cooking through, approximately another 10 minutes, or until internal temperature reaches 185ºF (85ºC). The glaze should caramelize and become a deep reddish-brown. If there is any remaining marinade, drizzle over top of the cooked wings.

Season with kosher salt and pepper if needed. Garnish with chopped fresh cilantro and crushed salted peanuts.

Product news: homestyle organic chicken stock

You may have seen our new homestyle organic chicken stock on shelf at retailers in Ontario. It’s been a few months since our organic stock started arriving in stores, and during that time we realized that some of you might have a few questions about the newest product from Yorkshire Valley Farms. We’ve provided more information about our organic stock below, but we’re always happy to hear from our Farm Fans, so if there is anything further you’d like to ask about our organic chicken stock, you can reach us at info@yorkshirevalley.com

If you haven’t had a chance to try our organic chicken stock, you can look for it at select Fortinos stores, The Big Carrot, Fiesta Farms, Nature’s Emporium, Highland Farms, and Yummy Market. And we’re hoping to add more retail locations soon.


Some YVF team members like to enjoy a mug of warm stock as an alternative to coffee or tea.

How do you make your organic chicken stock?
We make our stock the old-fashioned way, like you would at home. Only we have a much bigger pot so that we can make it in large batches. The recipe starts with our organic chicken bones, to which water is added. Then we layer in organic vegetables and seasoning and let the liquid simmer away.

It’s really a fairly simple process, but that simple act of simmering allows us to extract lots of flavour from the organic chicken bones, vegetables and seasoning. We don’t add any artificial colours or flavours, nor do we add any sugar or flavour enhancers.

What ingredients are in your stock?
The list of ingredients in our stock reads pretty much like your grandma’s recipe: water, organic chicken, organic onion, organic celery, salt, organic carrots. 

Because we make our stock using organic chicken bones, we’re able to extract all the goodness that is trapped inside the cartilage and connective tissue. As we simmer the bones, collagen is released, and that is what helps to give our stock ‘body’ or a silkier, thicker texture than plain water.

What ingredients are NOT in your stock?
You may see some of these ingredients in other organic chicken stock products:
• chicken flavour: flavour additive to enhance or create a desired flavour profile
• yeast extract: processed yeast added to create more savoury flavour
• cane sugar: made from evaporated juice of the sugar cane, used as a sweetener
• dextrose: also known as glucose or grape sugar, used as a sweetener

We don’t add any of these to our stock. All of our ingredients are organic and non-GMO. There are no artificial colours or flavours, no added sugar, and no flavour enhancers.

What’s the difference between “stock” and “broth”?
These two terms tend to be used interchangeably in modern kitchens and you’ll likely find different theories on the meaning of each. The most common explanation says that a “stock” is a liquid that is created by simmering bones in water, while a “broth” is a liquid made from cooking meat in water and is usually served with bits of meats and vegetables in it. Because stocks use bones, they tend to have more texture and a richer mouth feel than broths. In the home kitchen, the bones used to make a stock often have bits of meat attached, so the end product is a bit of a hybrid.

This is the case with our organic chicken stock. Because we start with organic chicken bones, we are following the traditional stock making process. But our bones do have small bits of meat attached, so you get the additional flavour that comes from the meat, plus the organic vegetables and seasoning that we add during the simmering process. Our stock is ready to use, so you can simply heat and serve, or replace it for water in your favourite recipes.


To find a Yorkshire Valley Farms retailer near you, visit our Where to Buy page. 

Recipe: homemade mayonnaise

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Homemade mayonnaise is easier to make than you may think, and quicker. With the help of an immersion blender, you can have fresh homemade mayonnaise in 2 minutes or less. And when making mayo at home, you can build off the basic recipe to customize different flavour variations like garlic mayo, spicy mayo, or herbed mayo.

Since the list of ingredients is so simple, using high quality eggs is important, as the egg adds to the flavour and richness of the final product. In the #YVFkitchen, we obviously choose Yorkshire Valley Farms organic eggs! Use your homemade mayonnaise to add a little zip to your favourite sandwiches; add to leftover chicken pieces to make chicken salad; chop up hardboiled eggs make egg salad; or try dipping baked potato or sweet potato wedges into mayonnaise instead of ketchup.

homemade mayonnaise
1 Yorkshire Valley Farms organic egg yolk
1 tbsp lemon juice
1 tbsp water
1 tsp Dijon mustard
1 cup neutral-flavoured oil (we used organic sunflower oil)
pinch of salt

flavour variations:
garlic mayo: add ½ tsp garlic powder or 1 clove minced fresh garlic
spicy mayo: add 1 tbsp Sriracha sauce (you can add more for even more kick)
herbed mayo: add ¼ cup chopped fresh herbs such as parsley, cilantro, chives

tools: immersion blender (also called a stick blender or hand blender)

Place egg yolk, lemon juice, water, mustard, salt, and flavour variation ingredients if including, in the bottom of the immersion blender cup. Alternatively, you can use a 500mL wide mouth mason jar, which saves some dishes, as you can store the finished mayonnaise in the jar.

Pour oil into the cup and allow ingredients to settle for a few seconds.

Submerge immersion blender into the cup, all the way to the bottom, and turn it on. The ingredients will begin to emulsify and your mayonnaise will form. Tilt the cup and/or move the blender up and down within the mayonnaise to ensure all the oil has been incorporated. Season with additional salt if needed.

Store in the refrigerator in a sealed container for up to one week.

Behind the Scenes: an interview with VMG Cinematic

In our latest video we take you on a tour of the Ahrens Family farm to show you how Tom and Nick Ahrens raise organic chickens and grow organic grains for Yorkshire Valley Farms. The Ahrens have been farming organically for over 16 years, and are one of Yorkshire Valley Farms’ founding farm families.

To create this video, we worked with the team at VMG Cinematic. Here we chat with Reid Campbell, who along with his brother Mark Campbell, and their friend Nick Haffie-Emslie, is one of the partners at VMG Cinematic.

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Lights! Camera! Action! Organic farmer Nick Ahrens gets ready for his close up.

How did VMG get started? 
VMG Cinematic officially opened up shop in 2007. Two brothers and a classmate from University saw an opportunity to focus on creating video ads for the web.  Back in 2007, most brands weren’t ready to dive into online video yet, but by 2009, things really took off as YouTube gained popularity. The three of us have been involved in video production since childhood.

What are some places we may have seen your work?
We do brand films, viral ads and infographic animations for many fortune 500 companies.  One recent project we did was a music video with astronaut Chris Hadfield and his brother Dave called ‘In Canada’.  It released on Canada Day this year and has received more than 1.5 million views.

Can you tell us a bit more about the video production process? What steps do you go through to create a video?
The first step is to figure out what the messaging is that a brand wants to put out there.  Once that is established, the more challenging part is turning that message into a story that translates well into video in an entertaining way.

Then comes the fun part: Lights, Camera, Action!

The final step involves cutting everything down to short story that keeps you entertained. This project for example had about 3 hours of raw footage which needed to be boiled down to 2 minutes. It can be a challenging process at times!

What is new in the world of video production that has changed the way you work?
The technology is changing so fast, and we’re always making it a priority to stay on top of things.  One area that is specifically becoming more popular is camera movement technology.  For example, there are a few shots in this video in which a drone was used to capture the beauty of the farms.  These shots only a few years ago would have only been possible with an actual helicopter.

Also, another tool that is now at our disposal is detailed video analytics. When a video gets posted on YouTube, we analyze data such as drop off rates.  This means we can tell exactly which part of the video people are finding perhaps boring or dragging out too much and we’ll re-edit accordingly.

Did you learn anything working on this project that really surprised you?
We were really impressed with the passion we saw at Yorkshire Valley Farms. Everyone we met had a strong personal commitment to creating nutritious food that they were proud to put on families’ tables.

We obviously like to talk chicken. Do you have a favourite chicken dish?
Absolutely, butter chicken is quite popular here at the studio!

To see more work from VMG Cinematic, visit http://www.vmgcinematic.com/


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A drone heading off to capture overhead footage of our fields and barns.


Retailer profile: Fortinos


At the Langstaff location, you can choose from one of the many food stations and enjoy complimentary wifi while you dine in the cafe.

As the story goes, John Fortino came to Canada from Cosenza, a town in Southern Italy, at the age of 19. He stopped in Hamilton, Ontario to visit friends on his way to Windsor and never left. In 1961, John opened his first grocery store in the heart of Hamilton.  John’s emphasis was on giving his customers fresh, quality foods at competitive prices with unsurpassed customer service. With a few years of experience under his belt, John brought on seven partners in 1972 and was able to open a second location in Hamilton. Today, Fortinos, the Supermarket with a Heart, serves many Ontario communities, with over20 stores from Stoney Creek to Vaughan. Throughout the years, Fortinos has maintained its emphasis on creating a shopping experience with a sense of exploration and adventure and on offering top quality fresh meats. Each store offers a Butcher Block section, which puts customers in touch directly with the butcher to order special cuts and to learn more about the meat offerings.

The Yorkshire Valley Farms team recently spoke with Tony Ciccarelli, Meat Manager at the newly opened Langstaff location in Vaughn. Tony has been with Fortinos for over 20 years. He got into the meat business as inspired by his older brother. Naturally, we asked Tony about his favourite way to enjoy chicken. With four young children, the Ciccarelli household eats a lot of poultry. For Tony, when you start with good ingredients, you don’t need to do a lot. He prefers a baked boneless skinless chicken breast with a little olive oil, salt and pepper. Sounds pretty good to us!


Tony Ciccarelli, Meat Manager at the Langstaff location, has been with Fortinos for over 20 years.

Tony takes great pride in not only his work behind the butcher counter, but in his role as a mentor to his coworkers, and as a customer service representative providing his customers with knowledge and guidance as they make their shopping choices. Staff education is an important component of the Fortinos shopping experience. The Fortinos team is continuously learning about their products so that they can better serve their customers. The introduction of more and more organic offerings over the last few years has provided a great opportunity for staff to learn more as the category grows. As Tony told us, “customers are curious, so the staff need to be equally curious”. As a Manager, Tony talked about how one of the most rewarding parts of his role is helping individuals to grow within their area of interest so that they can build a long-term career. Now we understand why Fortinos is known as the Supermarket with a Heart.

The new Langstaff store offers more than groceries. Beyond the broad range of fresh produce, meats, dairy, breads and pantry staples, there is a cafe area where customers can sit by the window to enjoy a hot meal. Fresh options are prepared daily at the many cafe stations: coffee bar, wood pizza oven, pane fresco, soup bar, hot foods. There’s even complimentary wifi while you shop or dine. Fortinos stores also organize events to support seasonal or cultural initiatives that relate to the communities they are in. For example, at the end of the summer, the Langstaff store will be bringing in bushels of local roma tomatoes for those keen to preserve. Mark your calendars now, because the tomatoes go fast!

To learn more about Fortinos, or find a store neat you, visit fortinos.ca


Fortinos offers a broad selection of both fresh and frozen YVF organic products.

Behind the Scenes: an interview with animator Michael Colligan

In our new animated video, we set out to answer the age-old question “why did the chicken cross the road?” To help us bring this story to life, we turned to Toronto-based animator Michael Colligan. You may have seen Michael’s work on TV or online for clients like Maple Leaf Sports and Entertainment, TD Bank, or Teletoon. We admit that we’re a bit biased, but we think Michael’s work for Yorkshire Valley Farms is some of his best to date!

To give you a peek behind the scenes, we sat down with Michael to discuss what inspired him to become an animator, what it takes to animate a chicken, and, of course, what his favourite chicken dish is.

In the sound studio with our narrator, YVF organic farmer Nick Ahrens, at the mic.

In the sound studio with our narrator, YVF organic farmer Nick Ahrens, at the mic.

How did you first get into animation?
It all started at the age of 9 with a trip to Walt Disney World. There was an attraction ride called The Magic of Disney Animation. The ride started off with a video of Robin Williams showing the different stages of animation while turning into an animated lost boy from Peter Pan. Afterwards the guests were taken to an observation deck where you got to see the studio first-hand. At that point I was hooked.

Can you tell us a bit more about the animation process? What steps do you go through to create a video?
The great thing about animation is that it offers a medium of storytelling and visual entertainment. So our first focus is to find that perfect story that represents a brand or company. After we design and create a storyboard based on the approved script, we head to the sound studio to find the proper voice for the video. Now comes the really fun part– animating the video! This is where we add the magic to grab the viewer’s attention. Lastly, we add the final touch ups in the editing room by adding special effects or sound effects.

The storyboard maps out the script and the visual flow.

Was animating chickens different than other characters you have created?
Every character has something different to bring. When it comes to animating chickens, it always comes down to the walk cycle. The joints in their knees move in the opposite way than humans, which can sometimes make it pretty tricky.

Did you learn anything working on this project that really surprised you?
What I learnt the most working on this project was how much work is actually involved in raising an organic chicken! It’s really fascinating to see how chickens are raised and fed on a certified organic farm. It takes a lot of work to keep them healthy without using antibiotics.

We obviously like to talk chicken. Do you have a favourite chicken dish?
I would have to say my favourite chicken dish would be fajitas.

We recently launched our frozen all-white-meat breaded chicken fillets. What’s your dipping sauce of choice?
You’ve gotta go with barbeque sauce.

To see more of Michael Colligan’s work, check out his website at cartoonadvertizing.com or follow him on Instagram @cartoonadvertizing.


Retailer profile: Choices Markets

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We have great news for our friends in British Columbia. Select Yorkshire Valley Farms products are now available at Choices Markets! We recently spoke with Tyler Romano, Marketing Manager at Choices Markets, to learn about the Choices history and operating philosophy that has helped them to become Western Canada’s largest local retailer of natural and organic food.

The beginning of Choices Market was a bit of a happy accident. The first store opened in 1990 in Kitsilano, BC. The initial idea was to offer shoppers a broad range of choices – any kind of food customers wanted – hence the name, Choices Markets. However, in the early days, Choices unintentionally ordered a large shipment of organic rice cakes. The rice cakes sold out in record time! Realizing they were on to something, the Choices team decided to focus on offering healthier, better for you organic options and they haven’t looked back since.

Part of the Choices philosophy is to offer a warm, attractive, family friendly shopping experience. Each store has a dietician on site to answer questions. You can even take a complimentary store tour to get guidance on shopping for specific diets or lifestyle needs. Choices has also been a pioneer in offering a range of gluten-free products, including a dedicated gluten-free production facility (which also acts as a storefront) where they make fresh additive-free and gluten-free products daily.

When it comes to meat options, Choices knew their customers were concerned with two things: knowing where their meat comes from and knowing that the animals have been treated ethically. Offering Yorkshire Valley Farms organic chicken products allows Choices to satisfy both these concerns providing a product that is free of additives and that is ethically raised. The frozen Yorkshire Valley Farms organic chicken nuggets, fillets, and burgers align with the values of the Choices meat department, making our partnership an obvious one!

You can learn more about Choices Markets on their website choicesmarkets.com or visit one of their seven locations: 4 stores in Vancouver, 1 in Burnaby, 1 in Kelowna, and 1 in South Surrey.