We can't say enough good things about Adrian and Jacqueline Hamoen, the dedicated co-owners of Birch Creek Farms. We've had the pleasure of workign with them for the past eight months, and their passion for raising grass-fed bison has made a lasting impression on us - and on our menu. 

Adrian and Jacqueline have been raising bison since 1997, starting as a hobby and growing into full-time farming with a focus on regenerative grazing. Their commitment to raising bison naturally-without added hormones or antibiotics-results in meat that's lean, nutriet-dense, and backed with health benefits like omega-3s and iron. But what stands out most is their genuine care for their animals, their soil, and the people who enjoy their products, like us.

Their bison has become a favorite here at Gems, featured in everything from our bistro menus, to our Friday night meat platters and even our brunch menus. From their tenderloin, to sirloin, stew meat, patties and even their bison bacon, we've worked with it all. Each dish we create using their meat reflects the care they put into their farm, that makes it a privilege to bring that to your plate.

Even in Alberta, a province known for its strong agricultural roots, bison farming remains a niche market. Raising bison requires patience, space, and respect for their natural grazing habits, making it a unique choice for farmers like Adrian and Jacqueline, who prioritize quality and sustainability over volume. While bison meat is growing in popularity, it's still a specialty product that remains something of a rare find - a unique option that stands out from the usual choices at the butcher or supermarket.

For us, the relationship with Birch Creek farms goes beyond sourcing great meat, it's about supporting local farmers who are diversifying the agricultural landscape. Their work adds depth to the many amazing local options available.

Did you Know?

Roots: Birch Creek began in 1958, as a mixed production farm with dairy, hogs, and grain. In the early 1970's, their dairy operations were sold, and the focus shifted to hog farming until 2013. Bison were introduced in 1997, gradually becoming their primary focus.

Open Farm Days: Adrian and Jaqueline actively participate in Alberta Open Farm Days, inviting the public to learn about bison farming firsthand. People that visit their farm enjoy pasture wagon tours, hands-on meat processing displays, and even meet Fred, their orphaned bottle-fed calf.

Local Availability: You can find Birch Creek bison products featured on our menu at Gems Café & Bistro, but you can also enjoy their bison at home with our newly launched butcher bags, available for take-home purchase and home delivery very soon.

Depending on where you're located, Birch Creek is also available at various local retailers, including Wild Violet Acres in Fort Assiniboine, Little Bit of Everything in Athabasca, Barrhead Co-Op, Mayerthorpe Co-Op, Dutch Deliciuos Bakery in Edmonton,  and West Country Smokers in Spruce Grove. 

It's never been easier to bring locally raised bison to your own kitchen!