Fit To Eat S3E19 Veronica Bavis by Ivan Emke

I need to be honest here – I’m a wool sweater kind of guy. I look forward to the crispness of autumn when I can dig out my trusty sweaters, and breathe in their rich natural odours. Mind you, when I was doing chores while growing up on the farm, I didn’t care for the smell of wet wool quite as much.

Many of you know the concept of a foodshed and the idea of eating locally. But have you ever heard of a fibreshed, with the end goal of dressing in local products? “But,” you ask, “how would we get to 100 mile clothing?” Well, we could start with wool. Much of it is thrown away these days. There are campaigns about not wasting food, but where are the campaigns about wasted fibre? And just as regional secondary production is necessary for food, it is also a requirement for a better use of local wool.

Wool is often seen as a byproduct of food production, or as an inconvenience of raising sheep. But it is a primary product in its own right. In the days before we had petrochemical clothing (made from fabrics like polyester, nylon, spandex, and more), sheep were as prized for their wool as for their meat or milk. Today on Fit to Eat we head to Cow Head to meet Veronica Bavis, who is doing her part to put wool back in its rightful place in our wardrobes, and on our heads and shoulders.

This morning Joyce and I are heading for Skivvers Fibre Studio and Wool Craft. As we drive across the fields from the Viking Trail highway to Cow Head, we notice a few sheep on the way in. Once in town, we find our destination – a cozy old pink house. It’s a sunny day in October. The sign outside says it is wool weather, but it doesn’t quite feel like it today. We head inside. There are pots of wool being dyed on the stove in the kitchen, the sweet smell of lanolin in the air, and wooden shelves loaded with plenty of brightly-coloured woolen goods. Take off that petrochemical jacket and join us.

Season 3 of Fit to Eat is supported by the Community Radio Fund of Canada.