Walker Farms is a family-owned and operated dairy farm that produces premium, local A2 protein milk in Aylmer Ontario. Learn how this dairy farming family’s values of community and sustainability helped reunite those limited by dairy-related digestion issues with local milk. Don’t miss the virtual tour of the Walker Dairy Bar below!
Jon and Linda Walker, dairy farmers respected around the world for their community roots and keen and fair business acumen started Walker Farms Inc. Today, their children - the third generation of dairying Walkers – run the business, with four of five siblings helming the Aylmer, Ontario farm and processing plant. John Walker is general manager of the processing plant, Dayna is the accounting guru, Scott is ‘The Cow Man’, and Clint presides over the land as crop manager. As adults, each of these Walker children found their way back home following post-secondary studies in a diverse range of fields ranging from business and biology to home renovations, armed with unique experiences and skillsets that have helped grow the business they operate today.
And now, after 60 years of conventional dairy farming and cattle breeding, the family business has evolved, raising a separate, A2-only herd of cows, and opening their own, on-farm A2 protein milk processing plant in 2020 using milk from a single farm: their own. Walker Farms A2 protein milk is available in dairy aisles at grocery stores across Southwestern Ontario and at their brand-new Walker Dairy Bar, a uniquely designed roadside stop reminiscent of childhood road trips that serves up milkshakes made with their own A2 protein milk and Shaw’s ice cream (another local favourite) as well as coffee and grocery basics.
For now, Walker Farms is focused on their line of A2 protein milks, which include 1%, 2% and 3.25% A2 white milk and 2% A2 chocolate milk. “We receive lots of feedback that our customers love the quality of the milk.” shares Pam Emmott, Director of Sales and Marketing at Walker Farms. “In Canada, we have very high food standards, with dairy close to the top. The Walkers work hard at cow comfort and believe that “happy” cows produce quality product. You can walk into the barn and it’s neat, well-kept and quiet! When cows are laying down and quiet, it means that they’re comfortable. Even though the Walkers have been dairy farmers for 60 years, this is the first time they’re processing their own milk. Processing and bottling their own milk has allowed them to support and connect with their local community in a larger way - they’re very happy to be able to do that now.”
If you’re new to the A2 protein milk phenomenon, Pam explains that, for many people who have trouble digesting milk, A2 protein milk may be the solution: “It’s very simple, some cows naturally produce A1 protein in their milk and some naturally produce A2 protein in their milk. In Canada and many other countries, milk is pooled together at the dairy processor, creating a mix of A1 and A2 protein in the milk we drink. Some people have a sensitivity to A1 protein or believe they’re lactose intolerant and start switching to milk alternatives to satisfy their digestive needs, but what they aren’t familiar with is A2 protein milk and the possibility it could relieve them of any A1-induced tummy troubles and help them get back to enjoying some of their favourite dairy products”.
Sustainability and innovation were among the principal considerations that guided the Walker’s plans for entry into specialty dairy products. While A2 protein milk provided a new opportunity to grow, it was also a way to put sustainable farm design to work. “The barn is only 150 meters from the plant.” says Pam. “The milk is piped from the milking parlour to the plant through underground pipes, so it minimizes the supply chain and environmental footprint. Some days our milk is processed and in stores the next day! It is truly local and sustainable.” Like dairy farmers across the province, the Walker family takes their commitment to sustainability seriously. “They’ve adopted many practices to reduce their footprint - cover crops, minimal tillage, underground tunnels and minimal processing. They know they aren’t experts at everything, so they work with industry experts to help make their farm the most efficient and sustainable it can be.”
In terms of taste and use in baking and your favourite dishes, A2 protein milk is no different than regular local milk. If you taste a difference in Walker Farms milk, it’s because it is minimally processed and delivered to dairy aisles as close to its natural state as possible, with a standard shelf-life of 24 days.
If you have been missing out on dairy due to digestive troubles and are curious to see if A2 protein milk works for you, look for Walker Farms or other Ontario A2 dairy products at your local grocer. You can double-down on local by trying your hand at Pam’s simple and delicious A2 protein milk smoothie recipe, straight from her breakfast table.
A2 + Local Fruit Smoothie (Serves two)
Add the ingredients to your blender in the order listed and blend together. Pour into a glass and enjoy!