By Lyonel Doherty, Times Chronicle
Regional directors chose not to support a staff recommendation that would have stymied a local chef’s business venture located between Osoyoos and Oliver.
On Aug. 18, it was recommended that a food and beverage establishment proposal not be sent to the Agricultural Land Commission (ALC) for final decision.
Backyard Farm Chef’s Table owner Chris Van Hooydonk wants to continue operating his business venture at 3692 Fruitvale Way (within the Agricultural Land Reserve).
But Bill Newell, chief administrative officer for the RDOS, said they don’t see that fitting in with the region’s principles when it comes to preserving agricultural properties.
“Really, it’s a commercial use,” he told the board.
But Area C director Rick Knodel recommended the application go forward. He noted the slice of property is only .926 of an acre, so “it’s hardly a viable agricultural piece on its own.”
Knodel said Hooydonk has actually turned this venture into a very interesting business that has done more for agriculture and agri-tourism than any other motion he can think of.
The director stated that the farm has been featured in 18 different publications across North America including National Geographic.
“This is a very prominent business, very much dedicated to the agriculture of the area.”
Director Ron Obirek said he sees this enterprise as incidental to the primary purpose of agriculture.
“I’ve had numerous contacts from winery owners, from concerned community members in support of what really is the future.”
Obirek said Backyard Farm is a small, family-run business that is agriculture at its best.
“You can’t take mulberries to market because they perish, but this is a place where you can have a meal and the mulberries are in the meal.”
Obirek noted that honey bees are on site as well.
“To keep uses agricultural you have to support the property owner’s rights to be able to earn enough money.”
Osoyoos Mayor Sue McKortoff referred to Chef’s Table as an amazing dining experience. She noted that Hooydonk uses locally sourced meat, fish, vegetables and fruit, and explains everything about what you are eating.
Director Tim Roberts said value-added farming is a necessity moving forward.
“There is so much that can be done on wineries, but you’ve got Bob’s carrots, a (fictional) carrot farm and he can’t have a carrot cake tea room.”
Roberts said they want to see the next generation continue to be innovative by living on the farm and enhancing their product in different ways.
“We want to disengage ourselves and not be so tied up to a large wholesale process, we also want to see sustainable food in our own areas.”
Director Judy Sentes said as life transitions, the rules don’t often keep pace. She expressed her support for rules and regulations but also said they need to be flexible.
“I applaud this entrepreneurship that looks at it in a way to sustain it.”
Obirek said local farms also benefit from this one venture that utilizes products from other sources.
But regional planner Shannon Duong said there must be a balance between preserving capable agricultural land and enhancing farm income opportunities.
She noted the business model in question is viewed as a commercial entity that should be directed to a commercially designated property.
However, Duong noted this eating and drinking establishment is not removing land from active agricultural production. But it is not consistent with the property’s zoning, she pointed out.
In his correspondence to the board, Hooydonk explained his agri-tourism venture consists of one large table where guests sit where they can witness what is being prepared.
The chef said in addition to educating guests on sustainable farming, he offers mentorship and training for up-and-coming culinary students. The farm also employs a number of community members within the hospitality industry.
In the end, the board unanimously supported the alternate motion to forward the proposal to the ALC.
