From Pastures to Purpose: A Transformative Afternoon at Academy Farms

My most recent farm adventure started with an innocent search for buffalo milk burrata cheese. On June 6th of this year, I launched Farm to City BC, and over the past three-and-a-half months, I’ve traveled near and far to source the freshest local ingredients around to share with all of you as well as to use in new recipes and recreate old favorites.

Though perhaps too simple to be considered a true “recipe”, Burrata Salad will forever be on my favourites list. The mild creaminess of the cheese, paired with the tang of fresh basil, the earthiness of ripe heirloom tomatoes, and the bright acidity of balsamic vinegar (finished with a pinch of sea salt and freshly-cracked black pepper of course) is what culinary dreams are made of.

Early in my Farm to City journey, a new friend recommended a cheese shop in Chilliwack called Smits & Co.w known for crafting beautiful cheese from locally-sourced milk. Little did I know that this very shop would became the catalyst for my biggest farm adventure yet!

It was in this shop that I discovered a veritable treasure: buffalo mozzarella, a close cousin of burrata. Curious about the source of this delicacy, I asked the shopkeeper where the milk came from and she told me that it's sourced from a water buffalo farm in Langley.

I had seen a water buffalo once before back in 2008 on a remote island in Bocas del Toro, Panamá. While riding scooters around the jungly hillsides, I caught a glimpse of a massive, unfamiliar animal through a break in the trees. At first, I thought it was a wildebeest. But as I stopped and backed up for a closer look, I realized it was something else: a water buffalo with scooped horns rising from a helmet-like cap, dark grey hide, and a broad, barrel-shaped body. It was an unforgettable and magnificent sight.

Water buffalo may seem exotic in a Canadian pasture, but they have been central to agriculture for thousands of years. Originating in South and Southeast Asia, they were first domesticated over 5,000 years ago along river valleys where their strength and ability to thrive in wet, muddy environments made them invaluable for plowing rice fields. From India to China, and later across the Middle East and Mediterranean, water buffalo became prized not only as draft animals but also for their rich, high-fat milk, which forms the basis of traditional cheeses like mozzarella di bufala in Italy.

Their introduction to North America is relatively recent, driven by niche dairy and specialty meat markets. Farmers looking for alternatives to conventional cattle have embraced them for their adaptability, efficiency on forage-based diets, and the premium value of their milk and meat. Today, water buffalo herds can be found on small farms across Canada and the United States, where they represent a fascinating blend of ancient tradition and modern agricultural innovation.

As soon as I got home from the cheese shop, I searched online for “water buffalo Langley” and discovered John Volken Academy Farms. I immediately made it my mission to visit the farm and, if I was lucky, maybe I’d get to meet a water buffalo in person too.

To my delight, I was graciously invited to tour the farm with Liz and Travis, two of the incredible people working hard behind the scenes, and it was an in-depth and profoundly inspiring experience. As we walked the property, I discovered that this is not just a farm - it’s part of a larger mission rooted in sustainability, regenerative agriculture, and healing.

John Volken Academy Farms is closely connected to a long-term residential recovery program that supports men overcoming addiction. The farm functions as both a place of purposeful work and a source of nourishing food for the local community and for the residents in recovery.

From the way they care for the animals to their emphasis on soil health, biodiversity, and ethical land stewardship, every aspect of the operation reflects a commitment to doing things differently and doing them well.

At the heart of the farm’s philosophy is regenerative agriculture and sustainable farming practices. Every component is designed to optimize animal health, reduce environmental impact, and improve efficiency. By leveraging technology, the farm can closely monitor the herd’s needs, fine-tune nutrition, minimize stress, and maintain cleaner, healthier living conditions for the animals. This forward-thinking, integrated approach not only enhances productivity and milk quality but also supports long-term soil health, water conservation, and waste reduction. It’s a model of modern farming that combines innovation with respect for both the land and animals.

Nestled on 108 acres of lush farmland in South Langley, Academy Farms immediately impresses upon arrival. Crossing the heavy cattle guards at the entrance, it’s clear that it’s a serious and very well-organized working farm.

At the front of the property sits a charming farm store, a trove of culinary treasures for locals and visitors alike. Inside, the shelves and coolers overflow with every cut of bison and buffalo meat imaginable: rich, flavorful, and ethically raised on-site. The store also features a vibrant selection of fresh produce and fruit alongside carefully-curated staples such as artisanal pasta, handcrafted sauces, snacks and beverages of all kinds, and fragrant herbs and seasonings.

Perhaps most impressive is the extensive range of water buffalo dairy products: creamy yogurts, smooth quark (a delicious, cream cheese-like substance), and an array of buffalo charcuterie. The farm store is a celebration of the unique flavors and hard work that define Academy Farms, inviting everyone to experience the very best that the land and its animals have to offer.

Liz and I begin the tour in the farm store. As we sample cups of buffalo broth, she explains something that immediately captures my attention: water buffalo milk naturally contains mostly A2 casein proteins, which many people find easier to digest than the A1/A2 mix typically found in cow’s milk. In other words, while the milk still contains lactose, its protein structure tends to be gentler on those with mild dairy sensitivities, yet it tastes rich and full and very similar to cow’s milk for most people.

On top of that, these water buffalo are grass-fed and raised without antibiotics or growth hormones. Their diet and care contribute to milk that is clean, nutrient-dense, and ethically produced. For example, buffalo milk typically contains around 7% fat (higher than standard cow’s milk) but delivers roughly double the protein and calcium per serving compared to 2% cow’s milk. This makes it particularly appealing for anyone looking to increase the nutritional value of each cup.

Despite its higher fat and nutrient content, water buffalo milk tastes surprisingly light and clean, closely resembling cow’s milk. Liz explains that if you skim the naturally-rising cream off the top (thanks to its higher fat content), you’re left with a milk that is virtually indistinguishable in taste and texture from regular cow’s milk. It strikes a wonderful balance: all the added protein, calcium, and richness without feeling overly heavy. Whether drinking it straight, stirring it into coffee, or using it in recipes, it provides a familiar experience with a subtle nutritional upgrade.

Once collected, the fresh water buffalo milk is transported to the family-owned creamery in nearby Chilliwack. There, it’s transformed into a variety of handcrafted cheeses, including rich buffalo mozzarella, and other European-style soft and semi-soft cheeses. The partnership between Academy Farms and the creamery is a beautiful example of local collaboration where ethical animal management, sustainable farming, and traditional cheese-making come together to create exceptional, small-batch dairy products. Knowing exactly where the milk comes from and how it is turned into cheese and other dairy items adds an extra layer of connection and appreciation for every bite.

As we wrap up our conversation in the farm store, Travis joins us to lead the rest of the tour. More than a farmhand, he is a graduate of the Academy’s residential lifestyle program, which supports men in long-term addiction recovery. Over the past two years, he has not only rebuilt his life here but has also risen to the role of lead hand on the farm, guiding others and helping keep day-to-day operations running smoothly.

The Academy’s motto is “We change lives,” and Travis is living proof. He speaks candidly about how the structure, purpose, and support he found at John Volken Academy were instrumental in his recovery. He credits the program for helping him heal, grow, and achieve goals he once thought impossible. For Travis, this farm is more than a workplace: it's a lifeline, a sanctuary, and a symbol of a second chance.

As we leave the farm store and walk to the buffalo barn, it quickly becomes clear that Travis is an expert on every aspect of the farm’s operations. He walks alongside us pointing out the various systems and explaining how they all connect: from feeding and milking to barn maintenance and animal care. He knows every animal by name, along with their quirks, routines, and personalities. A particular favourite of his is “Chubbs”, one of the matriarchs of the water buffalo herd with the sweetest disposition. If there was a water buffalo equivalent to a lap dog, Chubbs would be it.

What’s equally impressive is Travis’s command of the technical side of the farm. He operates every machine and piece of equipment on site and has a comprehensive knowledge of the interconnected systems that keep things running smoothly. He starts our tour by pointing out and explaining the voluntary milking system. This high-tech setup allows the buffalo to walk into the milking station on their own schedule. Sensors identify each animal, automatically clean the teats, and track detailed data about milk production, quality, and frequency.

As he and Liz explain, this system not only improves efficiency but also supports animal health and welfare. The buffalo aren’t herded or rushed. Instead, they’re free to approach the milking station when they’re ready, which reduces stress and encourages more consistent production. It’s a perfect example of how advanced technology is being used in harmony with animal instincts, creating a system that works with nature rather than against it.

In addition to his expertise in all the tech and machinery, Travis’ deep empathy and realism also stand out. He clearly has a huge heart for the animals, but he’s also a realist and fully-attuned to the demanding, often messy realities of farm life. Travis has a powerful presence on the farm, one that comes from his intelligence, confidence, and strong commitment to the work. He brings focus and authority to every task, whether he’s managing complex equipment, overseeing the animals, or sharing his knowledge with others.

As we continue through the spacious, open-air water buffalo barn, the sunlight pours in through the high ceilings and open sides, and the occasional breeze drifts across the straw-covered floor. As we make our way from one end of the barn to the other, Travis and Liz point out subtle details that might otherwise go unnoticed from the feeding zones to the shaded resting areas designed for the animals’ comfort.

Another standout feature of the barn is its automated barn cleaning system. With the push of a button, a motorized chain mechanism draws a large rubber squeegee across the barn floor, efficiently clearing away manure and soiled bedding. The waste is directed into a central drainage trough at the end of the barn, leaving the surface clean and dry within minutes.

This system not only reduces manual labour but also plays a critical role in maintaining herd health. Clean, dry flooring minimizes the risk of hoof issues and bacterial buildup; factors that directly impact animal welfare and, ultimately, milk quality. It’s a clear example of how thoughtful infrastructure design can support both operational efficiency and high standards of care.

From the buffalo barn, we move along to the pig barn, passing a massive concrete holding tank along the way. This tank collects waste from the barns- a byproduct of daily farm life. Instead of being discarded, this nutrient-rich material fertilizes the surrounding hay fields, closing the loop in a thoughtfully-designed cycle. It’s a prime example of the farm’s regenerative values in action: nothing is wasted, and every output becomes an input for something else, feeding the land, the animals, and ultimately the people who enjoy its harvest.

Inside the pig barn’s viewing area, a large sow lies contentedly with her newly born litter of piglets. The space offers both indoor and outdoor access so the pigs can move freely, bask in the sun, and breathe fresh air throughout the day. Like the buffalo barn, the pig barn also features a self-cleaning system, maintaining hygienic conditions with minimal disruption. The pigs themselves are a specialized breed, capable of reaching a harvest weight of 260 pounds in just six months a feat made possible where excellent animal husbandry practices and productivity work hand-in-hand.

As we leave the pig barn and cross the farm, we stop by a towering piece of equipment hitched to a tractor that looks more like something from a sci-fi movie than a typical farmyard: the Keenan MechFiber 380. This mixer wagon is the heart of the feeding operation. Every day, the team loads it with a precisely balanced mix of grasses from each of their bale varieties. The farm works closely with a veterinary nutritionist to tailor each ration to the dietary needs of their animals, from growing calves to mature water buffalo producing rich, high-butterfat milk.

The Keenan 380 churns the feed with a unique paddle system that preserves fiber structure while blending ingredients into a consistent, easy-to-digest mix. That consistency supports optimal digestion, improves animal health, and boosts growth and milk production. Each barn has its own customized settings programmed into the mixer, and its onboard computer tracks every detail and syncs with the cloud to store feeding data over time. Travis can even monitor the machine directly from an app on his phone, making it possible to manage feedings remotely with precision no matter where he is.

From here, we head towards the bison; massive, slow-moving, and deeply majestic. These animals are often mistakenly called “buffalo,” but true buffalo (as I mentioned above) are native to Africa and Asia. The animals here are North American bison, a distinct species with ancient roots on this continent.

For thousands of years, bison were central to life for Indigenous peoples of the Great Plains. They served as a primary food source and provided materials for shelter, clothing, tools, and ceremonial use. Entire cultures were built around the bison, which moved in massive herds across the prairies of what is now Canada and the United States. By the late 1800s, however, these vast herds had been decimated by overhunting, urbanization, and mass slaughter. From tens of millions, the population fell to fewer than a thousand individuals, representing one of the greatest losses of wildlife in North American history.

The rescue and recovery of the species began through conservation efforts led by Indigenous communities, governments, ranchers, and environmentalists. Small herds were established in national parks and on private lands. Over time, some of these herds gave rise to bison farming; a movement that gained momentum in the 1970’s and 80’s, particularly in Western Canada, as interest in leaner, heritage meats grew.

Today, bison are farmed not only for their meat but also as part of broader efforts to preserve the species, restore native grasslands, and support regenerative agriculture. But raising bison is not the same as raising cattle; they require more land, roam widely, and graze on native grasses. They retain many wild instincts and can be far more challenging to handle. Fencing, handling equipment, and management practices must all be adapted to their strength and temperament.

Bison meat is leaner than beef, with less saturated fat and a slightly richer flavor. Often raised without hormones or antibiotics, bison thrive on forage-based diets suited to low-input, pasture-based systems. For farmers who raise bison, it’s about more than producing meat; it’s about stewardship, sustainability, and respect for an animal that shaped the land and cultures long before fences were ever built.

As we approach the first section of the bison enclosure, a few of the animals begin pawing at the ground. It’s a low, rhythmic thump that speaks to agitation, an unspoken warning that these massive creatures could react unpredictably if provoked. The energy is palpable. Without hesitation, Travis climbs over the fence, moving with the confidence of someone who knows exactly how to read these animals. He walks directly to one particular bull bison, a huge, dark-coated beast with a calm but alert gaze. The bull relaxes at Travis’ approach, and he stands alongside it with ease. As Travis leans in and cradles its giant head in the crook of his arm, I’m instantly reminded of the connection that can exist between humans and animals when trust, patience, and understanding guide every interaction.

From the bison we cross the open expanse of the farm and the path winds past a beautiful event space. A striking barn with timber beams anchors the area, opening onto a manicured outdoor lawn designed for entertaining. This space is designed for private rentals, weddings, and special gatherings, while also serving as a venue for on-the-farm events hosted by Academy Farms. Even in its vacant state, the setting already feels magical; perfectly-framed by rolling pastures and long views across the landscape.

Just beyond, in a more private field, lives Apollo; a 2,000-pound resident bison with an awe-inspiring presence. He usually shares this space with Jewel, his girlfriend, but she and their newborn calf are tucked safely away in their own maternity pen. Still small and unsteady, the calf wobbles on her legs as she explores the edges of her home, never straying too far from her mother. As we approach the fence, Jewel lets out a low, resonant call, and the calf quickly turns and totters closer. It's a protective instinct that kicks in immediately- bison mothers are fiercely attentive, especially in the early days.

At 10 years old, Apollo is getting up there in bison in years, but you wouldn’t know it - his presence remains powerful and grounded. Bison are famously unpredictable and territorial, known for their ornery behavior, sudden shifts in mood, and immense strength. Any close interaction with them requires respect and caution. But today, Apollo is unusually reserved. Gentle. He notices us from across the pasture and ambles over without hesitation. No snorting or stomping, just a quiet, heavy-footed approach and a massive woolly head lowered toward the fence, as if asking for attention. Maybe it’s just a calm day or maybe he liked our energy. Travis stands close, attentive but relaxed. There seems to be a mutual understanding between these two.

With caution and reverence, I reach out. My hand rests briefly on Apollo’s forehead, thick with coarse, wiry fur. A soft cloud of dust lifts into the air- evidence of one of his beloved dust baths. His dark, intelligent eyes meet mine, deep-set and quiet, carrying the same stillness and wisdom as the plains his ancestors once roamed freely. For a moment, it feels like standing beside history itself; a living echo of the ancient herds that once shaped so much of the land.

The next stop on our tour brings us through a remarkable barn unlike any other on the property. From the outside, it looks like a standard structure, but stepping inside reveals a completely different world: a vertical fodder-growing system engineered for maximum efficiency and sustainability. The space is lined with floor-to-ceiling rolling racks, each stacked with trays of soil where grains are sprouted into lush green fodder. The controlled environment (temperature, humidity, and lighting all carefully calibrated) allows the farm to grow a continuous supply of nutrient-dense feed regardless of the weather outside. What’s most astonishing is the scale of output. In just seven days, this system produces the equivalent of 50 acres of pasture all within the footprint of a single building. It’s an elegant solution to the limitations of seasonal farming, helping to ensure the animals receive fresh, living food year-round while minimizing land use, water consumption, and waste.

The fodder barn is a perfect representation of Academy Farms’ ethos: combining regenerative principles with cutting-edge agricultural technology to support animal health, reduce environmental impact, and reimagine what’s possible on a working farm.

The second-to-last stop on the tour has me face-to-face with Huey, one of the resident bull water buffalo. Massive, calm, and quietly dignified, Huey observes me with a patient curiosity. Travis explains that Huey will eventually be replaced by a new stud, imported from afar to strengthen the herd’s bloodlines and prevent inbreeding. It’s fascinating to see how many details are involved in maintaining a healthy herd.

Finally, Travis took me on a tractor ride across the fields to the farm’s greenhouses, where some of the fresh produce sold in the farm store is grown. Here, each plant is nurtured and each system tended with intention, further highlighting Academy Farms’ commitment to regenerative and sustainable practices.

Spending the afternoon at John Volken Academy Farms was truly one of the highlights of my life. From the emphasis on animal welfare to the regenerative farming practices, and the support provided to the men in the recovery program, every part of the farm reflects care, growth, and transformation. Experiencing the farm firsthand with Travis and Liz at the helm, witnessing the heart behind everything they do, and getting to interact with the animals - I can honestly say it changed my life too.

Before I left the farm for the day, I browsed the store and picked up some of their incredible products - I love cooking and it's always fun to recreate my favourite recipes using new ingredients. So I got buffalo back ribs (they're HUGE) for a main course, some bones to roast for the marrow (considered a delicacy in many cultures and makes for a great appetizer), and of course my beloved water buffalo mozzarella cheese to make burrata salad! The recipes are down a little further, but first...

If you’d like to tour the farm:

Academy Farms offers their amazing farm tours to the public almost every Saturday! Click here to reserve your spot and experience this incredible place and the animals for yourself. Ticket prices include the tour AND a buffalo cheeseburger BBQ afterwards! If you'd like to book a private tour, that can also be arranged by clicking the "Book A Private Tour" button on the same page. Before you leave, make sure to check out their farm store and purchase some of their delicious buffalo and bison items to try at home (maybe even recreate my buffalo recipes yourself)!

The John Volken Academy Recovery Program:

If you know someone who could benefit from the Academy's addiction recovery program, they can apply here.  The John Volken Academy is an effective, residential program focused on life skills training and behavioral modification for men. Their exceptional success rate sets them apart with over 780 success stories so far. This long-term program has been carefully-designed with all the essential elements for changing a whole person, not just focusing on a short-term fix. The result is a complete lifestyle transformation for our students and their families.

To Connect with Academy Farms and John Volken Academy online:

Academy Farms: Website, Instagram, and Facebook

John Volken Academy: Website, Instagram, and Facebook

Shop Academy Farms’ Farm Store:

Find it on the Farm to City BC Map

Open Monday-Saturday 10 am - 6pm (closed Sundays and some holidays)

Last But Certainly Not Least:

A HUGE special THANK YOU to Liz and Travis for your incredible hospitality and inviting me to tour the farm. I am forever grateful for your kindness and generosity in making the time for me and teaching me all about Academy Farms and John Volken Academy. You are incredible human beings and I am deeply honoured to have met you both and to have been included in this farm tour experience of a lifetime. Thank you, thank you, from the bottom of my heart - thank you <3

The Recipes:

I’ve always loved cooking, but what excites me most is discovering fresh, local ingredients that spark new ideas in the kitchen. Recently, I had the chance to create a three-course meal using ingredients from Academy Farms, featuring their incredible water buffalo products. The result was a menu that highlighted not only the rich, unique flavors of this meat but also its surprising versatility - proof that when you start with quality ingredients, the possibilities are endless.

Course 1: Roasted Bone Marrow (20 Minutes, serves 2)

Roasted marrow bones could not be an easier starter - one that also happens to be incredibly impressive and rich. Eat it as-is or spread it on points of your favourite toasted bread.

Ingredients:

• 2 -3 Academy Farms beef marrow bones (split lengthwise)

• Your favourite hearty/rustic bread (like sourdough or focaccia), toasted and cut into points

Method:

1. Preheat oven to 450°F

2. Place marrow bones, marrow side up, on a parchment-lined baking sheet or in an oven-proof skillet.

3. Roast until bones are lightly browned, about 20 minutes. (Some fat will render from the marrow, but majority of marrow should stay in the bone.)

4. Remove from oven and season with a pinch of sea salt and freshly-cracked black pepper. Serve with toast points.

Course 2: Caprese Salad with Water Buffalo Mozzarella (5 minutes, serves 2)

Ingredients:

• 1 cup Academy Farms Water Buffalo Mozzarella, chopped into small cubes

• 1 cup sliced heirloom tomatoes

• 1/2 cup fresh basil leaves

• 1 TBSP extra virgin olive oil

• 1 TBSP balsamic vinegar

• salt and pepper to taste

• 5-6 edible flowers for garnish (if you’re feeling fancy and have them available - I used nasturtiums)

Method:

1. Layer sliced tomatoes, basil leaves, and cheese cubes on a serving plate

2. Mix the balsamic vinegar and olive oil together and drizzle on top of the salad

3. Add a pinch of sea salt and cracked black pepper to taste

4. Top with your favourite edible flowers for an extra fancy feel

Course 3: BBQ Buffalo Back Ribs (3.5 hours, serves 2)

This rib recipe is a 3-part recipe with pre-cooking the ribs in the oven, letting them marinate, and then finishing them on the BBQ with your favourite BBQ sauce.

Part 1: Bake the Ribs (1.5 hrs, serves 2)

Ingredients:

• 1 large package of buffalo back ribs (membrane removed)

Method:

• Preheat the oven to 350°F

• Cut spareribs into serving size portions; wrap in double thickness of foil

• Bake in the preheated oven for 1 ½ hours

• Unwrap and drain drippings

• Place ribs in a large roasting pan

Part 2: Marinate (1 hr)

Ingredients:

• 1 cup brown sugar

• ½ cup chile sauce

• ¼ cup ketchup

• ¼ cup soy sauce

• ¼ cup Worcestershire sauce

• 2 cloves garlic, crushed

• 1 teaspoon dry mustard

• 1 dash ground black pepper

Method:

• Mix marinade ingredients together in a bowl

• Coat ribs with sauce and marinate at room temperature for 1 hour

Part 3: Finish on the BBQ

Ingredients:

• Pre-cooked and marinated buffalo back ribs

• 1 cup of your favourite BBQ sauce

Method:

• Preheat the BBQ to 350°F

• Add the ribs to the hot grill, basting with BBQ sauce and turning so as to coat and heat all sides of each rib

• Remove from the grill and serve