Scott and Jackie: these northerners are serving farm to freezer goods and catering with home grown meat delicacies for Yukon communities
Married for 24 years, Scott and Jackie Dickson are partners in life and in business. In 2006 the couple embarked on a journey to develop a working ranch in the Takhini River Valley on Ta’an Kwäch’än territory; Scott is a citizen of the Ta’an Kwäch’än Council. This journey entailed clearing the land, developing feed for livestock, and breeding and building a flock of meat sheep and a herd of black Angus cattle.
Scott and Jackie wanted to control all aspects of beef and lamb production, so Scott trained as a butcher, graduating with distinction in 2018 from the meat processing program at Olds College. The same year Scott and Jackie were named Yukon’s Farmers of the Year. The couple was nominated by fellow producers for the “love, care and attention [they] show the livestock in their operation.”
Today, Takhini River Ranch provides their customers with a farm to table experience where they grow the feed, raise the animals and process the meat on site right in the farm butcher shop. In addition to ensuring high quality meat, having control over the entire process allows Scott and Jackie to develop tailored products for the Yukon Market. After 30 years in the public service, Jackie now works full time with Scott on the farm.
This is part of the Feeding Our Spirits video series that shares the stories of Northern culinary entrepreneurs who are nourishing their communities with traditional ingredients, innovative techniques, and deep care.