Edible Notables: Keating Farm
The present is built upon the past, and George and Rebecca Papadopoulos of Keating Farm have found a way to respect the history of their land while building their future upon it.
In 2013, they began looking for farmland on Vancouver Island. The sparse but intriguing real estate listing for Keating Farm immediately interested them, and they quickly arranged a viewing. “We were stunned by the history, beauty and grandeur of the property—and were equally scared and excited about the opportunity to make our mark on such an amazing place,” says Rebecca. A few dramatic months later—which included a couple visits to the Supreme Court of BC to arrange the purchase from The Land Conservancy (TLC) of BC—they became the proud owners of Keating Farm.
The first homestead was built in 1870 on the land, which was purchased by Andrew Keating in 1888. He was one of the wealthiest and largest landholders on Vancouver Island at the time, and he transformed the area into a grand estate. He and two sons died in a shipwreck off the Alaskan coast in 1901, and the property changed hands a few times over the next century. In the early 2000s, the farm was sold to TLC with the hope the property would be restored and protected. “TLC did their best to stabilize and document the property but did not have the resources and ability to restore the property to its former glory. Then our story here began,” explains Rebecca.
They’ve spent their time restoring the massive farmhouse and the surrounding heritage buildings while growing their family and their farming operations. They now produce several premium products and have several seasonal harvests each year. They use organic and regenerative farming methods to raise their slow-growing heritage breeds and heirloom plants to produce their pork, lamb, chicken, turkey, eggs, juice, honey and nuts. “We are unwaveringly and uncompromisingly committed to producing the highest quality and most delicious products available while using ethical and environmentally friendly methods,” says Rebecca. “We all know that food tastes better with a bit of love in it!”
They sell all their products directly to their customers at the farm. Their year-round farmstand is stocked daily with farm-fresh eggs, and the rest of their products are sold seasonally by pre-order. “Many of our individual customers refer to us as ‘their family farm,’ [and] many of the restaurants, caterers and artisanal producers we work with refer to us as ‘their ethical choice,’” Rebecca says proudly. They are constantly working to elevate the farming standards on Vancouver Island, with the aim of reconnecting people with the local farmers and lands that provide for them.
For George and Rebecca, running Keating Farm is a culmination of their dreams. The stage was set on one of their first dates, when George said he wanted to be a tomato farmer and Rebecca said she wanted to farm grapes and make wine. George, with a history working as an advanced-level paramedic and then a healthcare administrator, and Rebecca, a professional engineer, both came from hardworking, entrepreneurial households. The twining of their fierce work ethics was exactly what was needed to tackle the hard work required at Keating Farm.
“For us, farming is the ultimate challenge and requires all of our skills, abilities, talents, and faculties. It’s fully immersive and requires hard work, dedication, and a healthy respect for nature. It's the perfect way to live the life we love: educate our children, fuel our bodies, nurture our community and heal our planet.”
The Edible Notables Series is proudly sponsored by Beacon Law Centre.
