Six Masters Farm

Walter Bergen/Tony Funk Proprietors

“Fresh from the soil, food for your soul."

Walter Bergen and Tony Funk are happy farming, having “survived institutional employment."

The little piece of Eden that they farm is located in West Chilliwack and has some of the most productive soil in the world. "We're at the bottom of the ancient bed of the former Sumas Lake, and alluvial soil combined with compost is a remarkably fertile combination, similar to the Nile Delta," says Walter Bergen with a sense of wonder and responsibility.

Six Masters Farm was first purchased by Walter and his siblings in 2005 as a squab operation serving the Chinese restaurant market, and then transformed into a mixed farm when Tony Funk stepped in with Walter, replacing the siblings.

"We want to integrate the fertility of the poultry with the growing of grass”, says Tony Funk, an accomplished musician and choral conductor who took up farming after retiring from college teaching.

"Grass drives what we do," says Walter. "Grass gives our beef, lamb, and duck structure and wholesomeness that can't be replicated with soya and corn. Then we finish our meat, or put a bloom on it with tree fallen fruit, or pumpkins, or squash – foods that are naturally sweet and  infuses through in the meat we supply.”

It all seems to be working. "We have six Masters degrees between us, and none of them in agriculture. That's the basis for our name. Listening to animals, learning how to cooperate with Creation and with the animals we tend is the foundation for our farming philosophy,” asserts Walter.

Some of the finest Restaurants in Vancouver, an award winning restaurant in Kelowna and our own Seasonal 56 order meat from Six Masters Farm.

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