Farmhouse Butchery Becoming Sustainable

Building Food Security from the Ground Up

Located in Westbridge, BC, Farmhouse Butchery is carving out a path to food sovereignty—one step at a time. Over the last two years, Dean Maynard and his team received Stream 2 funding from the Indigenous Food Security and Sovereignty Grant, using it to turn their vision of a self-sustaining, Indigenous-owned butchery into a reality.

What’s Happening at Farmhouse Butchery

In the first year, the funding supported critical infrastructure: a septic tank, road access, and essential equipment. These foundational investments made it possible to run a fully functional butchery—processing local meat to support surrounding communities and improving access to fresh, healthy food in a rural region.

In year two, Farmhouse Butchery took the next step by installing solar panels, helping the facility become more self-sufficient. For a remote business like Dean’s, that means more reliability, lower energy costs, and long-term sustainability.

As Dean shares in the video, “It’s not just about growing a business—it’s about creating something that can stand on its own and feed people for years to come.”

Supporting Self-Sufficiency Across BC First Nations

Across the province, BC First Nations and Indigenous entrepreneurs are leading the way in rebuilding local food systems. Through the Indigenous Food Security and Sovereignty Grant, projects like Farmhouse Butchery are proving that with the right support, sustainable solutions can thrive—even in the most remote areas.

About the Indigenous Food Security and Sovereignty Grant

This grant provides non-repayable funding to First Nation communities, Indigenous organizations, and entrepreneurs in BC to strengthen Indigenous food systems. Stream 2 supports infrastructure, business expansion, training, and long-term sustainability—like solar and butchery operations in rural communities.