Written By Olena Riznyk
LUCAN – Farming is much more than producing food for Good Food Farms: it’s about care, intention and building something meaningful, step by step.
Owner and founder Tina Gokstorp describes herself as an “accidental farmer.” Before starting Good Food Farms, she worked in the corporate sector and lived in the city. “I sold my house and moved to a small town,” she said. “I didn’t plan to become a farmer, but I fell in love with being outside and having space.”
What began as a lifestyle change gradually turned into a deeper interest in food and farming. “I’ve always had a garden. I love cooking and trying to be healthier,” Gokstorp said. That curiosity led her to pasture-raised chickens and, about three and a half years ago, to starting Good Food Farms as a full-time farming business.
Today, Good Food Farms is a woman-owned, farm-to-table social enterprise focused on regenerative farming practices. Its main products are outdoor, free-range pasture-raised chicken and a growing line of prepared foods designed to make healthy meals easier for customers.
“We do a lot of the work so people don’t have to,” Gokstorp said. Quality and nutrition guide every decision, Gokstorp said. “We use real ingredients. We don’t waste anything,” she said. “You can taste the difference.”
She considers the product lineup one of the farm’s biggest achievements. “I don’t think anybody offers what we offer,” she said. “It’s nutritious, it’s delicious, and it’s food I’m really proud of.”
Farming, however, comes with real challenges. “People don’t realize how expensive farming is,” Gokstorp said. “Land costs hundreds of thousands of dollars, and you’re selling a $15 jar of soup or a $20 piece of chicken. It’s a difficult business case.”
Despite that, she remains committed. Grants, community support, and a small team help keep the farm moving forward. “I have great people around me,” she said. “That makes a big difference.”
Looking ahead, Gokstorp hopes to expand carefully. Plans include bringing back egg production in the spring, growing produce through a market garden, and eventually hiring more staff. “I love the work we do,” she said. “It’s important. We just have to take it one season at a time.”
For Gokstorp, the journey is about balancing realism with belief. “You have to start with what you have,” she said. “It’s hard, but I believe it will be worth it.”
