YOUR GUIDE TO CANADA’S FRESH FOOD SECTOR: FRUITS, VEGETABLES, POTATOES, AND PULSES The Spring 2026 | Issue #2 Canada Post Mail Publications Agreement Number: 40609661Your guide to Canada’s fresh food sector: fruits, vegetables, potatoes, and pulses. Published By: Matrix Group Publishing Inc. Return all undeliverable addresses to: 309 Youville Street Winnipeg, MB R2H 2S9 Toll-Free: (866) 999-1299 Toll-Free Fax: (866) 244-2544 sales@matrixgroupinc.net www.matrixgroupinc.net Canada Post Mail Publications Agreement Number: 40609661 President & CEO Jack Andress Operations Manager Shoshana Weinberg sweinberg@matrixgroupinc.net Senior Publisher Jessica Potter jpotter@matrixgroupinc.net Publishers Julie Welsh, Christine Scarisbrick Editor-in-Chief Shannon Savory ssavory@matrixgroupinc.net Editors Paul Adair, Jenna Collignon, Rich Cowan, Kaitlin Vitt Finance / Administration Lloyd Weinberg, Nathan Redekop accounting@matrixgroupinc.net Director of Circulation & Distribution Lloyd Weinberg distribution@matrixgroupinc.net Sales Manager Jeff Cash jcash@matrixgroupinc.net Matrix Group Publishing Inc. Account Executives Ana Baez, Colleen Bell, Jackie Casburn, Chandler Cousins, Paolo Cruz, Rob Gibson, Wilma Gray-Rose, Jim Hamilton, Craig Hornell, Frank Kenyeres, Brendan Kidney, Sandra Kirby, Andrew Lee, Brian MacIntyre, Chad Morris, Lynn Murphy, Monique Simons Layout & Design Cody Chomiak Advertising Design James Robinson ©2026 Matrix Group Publishing Inc. All rights reserved. Contents may not be reproduced by any means, in whole or in part, without the prior written permission of the publisher. To advertise in the next edition of the Produce & Pulse Journal, please e-mail sales@matrixgroupinc.net or call (866) 999-1299. CONTENTS Field to fork favourites Celebrate the best of Canada’s bounty, from vibrant berries and hearty pulses to golden potatoes and fresh vegetables. Here we share recipes that are as delicious as they are inspiring, from crispy smashed potatoes, to flavourful, Indian-inspired Shepherd’s pie, to a bright dessert that is bursting with summer berry and lemon flavours. Tyler Heppell: From potato fields to social media feeds Through tractors, ugly potatoes, and honest storytelling, Tyler Heppell is turning farm life into a global conversation. The buzz on blueberry pollination: Tracking Canada’s wild pollinators A multi-province study is uncovering which wild bees are most effective at pollinating blueberries and what growers can plant to support them year-round. Spilling the beans on AI: How BeanGPT is transforming crop breeding By acting as a digital research assistant, BeanGPT can scan decades of science and deliver clear, practical insights in seconds. Strengthening cyber defenses: Protecting Canada’s farms in the digital age Canada’s farms are embracing smart technology, but the same connectivity that powers modern agriculture is also attracting sophisticated cyber threats. AI, automation, and the greenhouse of the future From smart lighting to AI-guided nutrients, researchers are reimagining the greenhouse – and bringing the dream of year-round Canadian-grown fruits and vegetables closer to reality. Index to advertisers 04 08 11 14 17 20 22 PR DUCE & PULSE JOURNAL The Spring 2026 | 3Crispy Garlic Parmesan Smashed Potatoes Serves 4 to 6 as an appetizer Prep: 10 min Cook Time: 35 to 40 minutes (20 min boiling + 20 to 25 min baking; some overlap possible) Total Time: ~45 to 50 minutes Ingredients • 1½ to 2 lbs baby potatoes (Yukon Gold or red) • 2 tsp salt (for boiling) • 2 to 3 tbsp olive oil • 2 tbsp melted butter • 23 cloves garlic, minced • ½ cup grated Parmesan cheese • Salt and black pepper to taste • Fresh herbs (chives or parsley) for garnish • Optional dip: sour cream, garlic aioli, or ranch Instructions 1. Boil the potatoes: Place potatoes in salted water and boil until fork- tender (about 15 to 20 minutes). 2. Preheat oven: Preheat to 425°F (220°C) and line a baking sheet with parchment. 3. Smash the potatoes: Place boiled potatoes on the sheet and gently press each one with the bottom of a glass or potato masher until flat- tened. 4. Season: Mix olive oil, butter, garlic, salt, and pepper. Brush or drizzle over each smashed potato. 5. Add cheese: Sprinkle generously with Parmesan. 6. Bake: Roast for 20 to 25 minutes, until the edges are deep golden and crispy. 7. Serve: Garnish with herbs and serve with your favorite dipping sauce. • 1 cup vegetable broth • ½ cup peas • Salt and pepper to taste For the mashed potato topping • 2 to 2½ lbs potatoes, peeled and chopped • 3 to 4 tbsp butter or ghee • ½ cup milk or cream • Salt to taste Optional meat variation • Add ½ to 1 lb browned ground lamb or beef to the filling for a traditional shepherd’s-pie style version. Instructions 1. Cook the potatoes: Boil potatoes in salted water until tender (about 15 to 20 minutes). Mash with butter, milk, and salt until smooth. 2. Prepare the lentil filling: In a skillet, heat oil or ghee. Sauté onion, garlic, carrot, celery, and mushrooms until softened. 3. Add flavour: Stir in tomato paste, garam masala, cumin, and paprika. Cook for 1 minute until fragrant. 4. Simmer the lentils: Add cooked len- tils and vegetable broth. Simmer for 10 minutes until thickened. Stir in peas and season to taste. (If using meat, brown it first and add it with the lentils.) Chef’s tip: • For the crispiest results, choose small waxy potatoes like baby Yukon Golds or reds – they hold their shape when smashed and develop beautifully crisp edges. Indian-Spiced Lentil Shepherd’s Pie Serves 4 to 6 as a main course Prep: 20 to 25 min Cook Time: 35 to 40 minutes (10 min sau- téing + 10 min simmering lentils + 20 to 25 min baking; some steps can overlap) Total Time: ~55–65 minutes Ingredients For the lentil filling • 1½ cups cooked green or brown lentils • 1 tbsp olive oil or ghee • 1 small onion, diced • 2 cloves garlic, minced • 1 carrot, diced • 1 celery stalk, diced • 1 cup mushrooms, chopped • 2 tbsp tomato paste • 1 tsp garam masala • ½ tsp cumin • ½ tsp paprika • FIELD TO FORK FAVOURITES • THE APPETIZER • • THE MAIN COURSE • 4 | Your guide to Canada’s fresh food sector: fruits, vegetables, potatoes, and pulsesIngredients For the crust: • 1 ½ cups graham cracker crumbs (or digestive biscuits, crushed) • ¼ cup unsalted butter, melted • 2 tbsp maple syrup (optional, for extra Canadian flair) For the lemon mascarpone filling: • 1 cup mascarpone cheese • ½ cup heavy cream • 2 to 3 tbsp powdered sugar (to taste) • Zest of 1 lemon • 1 tsp pure vanilla extract • 1 to 2 tsp lemon juice (to taste) For the topping: • 1 cup fresh Canadian strawberries, sliced • 1 cup fresh Canadian blueberries • Other fruits, as desired • 1 to 2 tbsp maple syrup or honey (optional, for glazing) • Fresh mint or edible flowers for garnish Instructions 1. Prepare the crust: • Combine graham cracker crumbs, melted butter, and maple syrup. 5. Assemble the pie: Spread the len- til mixture in a baking dish and top evenly with mashed potatoes. 6. Bake: Bake at 400°F (200°C) for 20 to 25 minutes, until the top is lightly golden. 7. Serve: Let rest for 5 minutes before serving so the layers set. Chef’s tip: • For deeper flavour, cook the lentils in vegetable or beef stock instead of water and let the filling reduce until thick and saucy before topping with potatoes. This concentrates the savoury flavours and prevents a watery pie. For an extra restaurant- style finish, run a fork across the mashed potatoes before baking – the ridges crisp up beautifully in the oven. Canadian Summer Berry Tart with Lemon Mascarpone Serves 6 to 8 Prep: 25 min Chill: 1 hr No baking required if using pre-made crust. • THE DESSERT • Alcoholic pairing: Gewürztraminer (white wine, Alsace-style) »Why it works: The off-dry, aro- matic profile of a Gewürz- traminer balances the warm Indian spices, while its slightly sweet fruit notes complement the earthy lentils and creamy mashed potato topping. Non-alcoholic pairing: Mango lassi with a hint of cardamom »Why it works: The creamy, cool- ing mango yogurt drink soft- ens the heat from the spices while echoing the aromatic notes of Indian cuisine, creat- ing a refreshing contrast to the savory pie. • THE PAIRINGS • • Press firmly into the bottom of a 9-inch tart pan with removable bottom. • Chill in the fridge for at least 15 minutes to set. 2. Make the lemon mascarpone filling: • In a bowl, whip mascarpone and heavy cream until smooth and slightly fluffy. • Add powdered sugar, lemon zest, lemon juice, and vanilla. Mix until creamy and smooth. 3. Assemble the tart: • Spread the lemon mascarpone evenly over the chilled crust. • Arrange berries on top in a visu- ally appealing pattern. • Drizzle lightly with maple syrup or honey for a glossy finish, if desired. 4. Chill and serve: • Chill the tart for at least 30 min- utes before slicing. • Garnish with fresh mint or edible flowers for a beautiful summer presentation. Chef’s tip: • For extra texture, lightly macerate the berries in a teaspoon of maple syrup and a squeeze of lemon for 10 minutes before topping. • Serve immediately to keep the meringue crisp. Spring 2026 | 5The The Produce & Pulse Journal is a new must-read, full-colour, glossy stock magazine tailored to the country’s fruits, vegetables, potatoes, and pulses sectors. Launched Fall 2025, each issue of this biannual publication hits the hands of growers, processors, suppliers, and decision-makers who are shaping Canada’s agrifood landscape. Advertising in it means your message won’t get lost in the shuffle. From coast-to-coast distribution to tailored placement at major industry events – including the Great Lakes Fruit, Vegetable & Farm Market EXPO, the International Potato Technology Expo, and the CPMA Convention & Trade Show – your brand will be front and centre, seen by the people who matter most. YOUR BRAND IN THE SPOTLIGHT: Be part of a publication that doesn’t just inform: it inspires, connects, and drives success across the sector. Canada’s fresh food industry is booming – and your brand deserves a front-row seat. Secure your spot now and position your company as a leader in Canada’s vibrant produce and pulse industry. Don’t just reach your audience, engage them where they are paying attention most. Spring 2026 | 7 T o review the 2026 media kit, call 866-999-1299 or email sales@matrixgroupinc.net.• FEATURE Tyler Heppell: From potato fields to social media feeds Tyler Heppell is turning everyday farm life into a window on the future of Canadian agriculture. Photos courtesy of Tyler Heppell. + + During the last Ugly Potato Day, 20,000 people showed up and nearly half-a-million-pounds of “ugly vegetables” ended up on a plate rather than in the dumpster.that just because a potato or a vegetable is ugly, it doesn’t mean it’s not nutritious and delicious. At the last event, Heppell’s had approximately 20,000 people show up to grab potatoes, and Tyler was more than happy to see nearly half-a-million- pounds of ugly vegetables end up on a plate rather than in the dumpster. He says, “It was rewarding to know these potatoes we gave out were able to feed Canadian families and communi- ties. We saw firsthand how hard people were being impacted by the high cost of living we’re facing and it went to show how Canadian farmers can directly step up and help those families that can’t always afford to put fresh produce on seeking out new opportunities in the world of social media to promote the farm and to go direct to the customer with some of his products. Known as Potato Ty online, Tyler has amassed a significant following through his various social media platforms, which he uses to show his audience ‘The Good, the Bad and the Beautiful’ parts about farming. Tyler firmly believes that the more educated a consumer is, the better soci- ety will be at reducing food waste, a major issue across North America. To do its part, Heppell’s hosts an annual ‘Ugly Potato Day.’ At this event, bins of ‘ugly’ potatoes that cannot be sold to stores are put out for visiting customers, showing Known as Potato Ty online, Tyler has amassed a significant following through his various social media platforms, which he uses to show his audience ‘The Good, the Bad and the Beautiful’ parts about farming. Through tractors, ugly potatoes, and honest storytelling, Tyler Heppell is turning farm life into a global conversation. By Paul Adair, Staff Writer T rading in his suits for roots, Tyler Heppell is transforming his fam- ily’s century-old potato farm and changing the way farming is experi- enced through TikTok, Instagram, and a growing suite of digital platforms. Hep- pell has turned everyday farm life into a window on the future of Canadian agri- culture, and his blend of tradition, trans- parency, and tech-savvy storytelling is reshaping how consumers connect with the people who grow their food. Located in Surrey, British Columbia, the Heppell family first planted seed shortly after the First World War in 1920 on 40 acres purchased by Tyler’s great, great grandfather. Now five generations deep and more than a century later, Heppell’s Potatoes Corp. is a zero-waste farm that grows 600 acres of potatoes and more than 100 acres of squash. At the age of 18, Tyler left the fam- ily business for a decade to go to univer- sity and pursue a sales job in corporate America, where he discovered a general lack of purpose. This helped encourage him to return to Heppell’s Potatoes Corp. and give farming another try – a decision that he has not questioned since. “When I was in sales, I had a mentor that told me to write down all the pros and cons between returning to the farm and another sales job I was considering, and I did just that,” says Tyler. “At the end of the day, while the farm had the higher number of cons, another men- tor told me that, sometimes the hardest decisions are the right ones to make; this is something that really stuck with me. I decided to come back to the farm for just a year as a trial to see if I liked it and, if I didn’t, then I could go on with my life without any regrets. But farming has given me that sense of purpose I was missing and I have never looked back.” Farming with a cause With his father stepping back, Tyler is transitioning to run the farming opera- tions as part of his family’s succession plan. With that in mind, he is leaning more heavily into innovation and is + Five generations of Heppells pose for a photo at the family farm. Spring 2026 | 9Next >