Artisans at Work

Old School Cheesery, Vermilion

The Old School Cheesery is a cheese making économusée.

Patrick Dupuis, a cheese aficionado, ventured into the world of cheese-making with a unique blend of Québec influence and Alberta taste preferences. After retiring from a 25-year military career in 2015, Patrick pursued his passion by starting his own cheese-making business. With a Cheesemaker's Certificate from the University of Guelph and a pasteurization license, he transformed his nine acre property into a farm and cheese factory. In 2016, Old School Cheesery opened to the public, offering handcrafted artisanal cheese made from locally sourced cow milk, pasteurized on-site. Patrick's daughter Valerie joined the business, adding her expertise and acquiring her own pasteurization license. Visitors can experience the cheese-making process, engage with passionate artisans, and savor delectable products.

Its diverse selection of cheeses includes classic cheddars in curds or blocks to creatively infused variations like chipotle, dill, garlic, black pepper, BBQ, cold-smoked, and locally brewed beer-flavored cheddars. The company offers an assortment of bries and a unique hard cheese aged in honey.

Twisted Fork, St. Paul

At Twisted Fork, Chef Debra Poulin’s primary focus is to curate seasonal fare that celebrates the freshness of locally sourced ingredients. With a deep commitment to supporting the community, Poulin forges strong partnerships with numerous local farmers, producers and businesses. By relying on the bounties of their local area, Twisted Fork not only ensures the quality and sustainability of their dishes but also contributes to the growth of the regional food economy.

Huge demand for its jams, sauces, rubs and pickles evolved into Twisted Fork adding Twisted Fork Preserves Co. and becoming a preserve Économusée.

What sets Twisted Fork apart is a dedication to the craft of cuisine. Every dish is meticulously handcrafted with a skillful touch, reflecting a passion for creating exceptional culinary experiences. Yet, despite its culinary prowess, Twisted Fork maintains an unpretentious and welcoming atmosphere that resonates with seasoned food enthusiasts and newcomers alike.

Healing à la Source, Lac La Biche

Healing à la Source is a stained glass Économusée.

Noëlla Somerville, a multidisciplinary artist, shares her passion for the mesmerizing art of stained glass, which inspires contemplation and creativity. Noella discovered her love for crafts, leading her to pursue professional arts courses in wood and stone carving, painting and leatherwork. In 2012, her husband's involvement in a stained glass commission for a church in Janvier introduced her to the art form, and she has since mastered it, drawing inspiration from nature and indigenous culture, as reflected in her vibrant colors and patterns.

A visit to Noëlla's workshop promises a rich experience learning about the history and techniques of the thousand year old art of stained glass. Witness Noëlla's artistry firsthand as she brings her creations to life. Or take a workshop to learn how to do it, and engage with the artist herself, who has turned her dream of making a livelihood from her art and sharing her passion for stained glass into a reality.

River Ranch, St. Paul

The most recent Économusée in the Lakeland, River Ranch near St. Paul promises great beef as well as great adventures in stunning riverside country. Western heritage and agricultural roots run deep in both Adam and Crystal Charbonneau’s families and they want to share their love of Western culture.

See firsthand how grass fed beef is raised. Experience one hour to full day horse rides, try your hand at roping or go on an overnight pack trip.

You can buy individual cuts at the ranch, customize an order or order online variety packs, or orders from 100 to 800 lbs of grass fed beef for pickup or delivery. Adam’s passion to ranch regeneratively has led River Ranch to grass finish their cattle to create a quality direct to table product.