Jenna Davison is the head cheesemaker at Golden Ears Cheesecrafters, host farm of this Sunday’s highly anticipated Feast of Fields out in Maple Ridge. We caught up with her this week to get to know her a little better before hundreds of ravenous Lower Mainland foodies descended on the property…

The first three things you do every morning: Wash my hands, transfer the milk and start pasturizing, make myself a cup of coffee.

Where are you originally from? I have lived in Maple Ridge all my life. I grew up in the same farm house that my dad was raised in. The Davison family has been farming in Maple Ridge since 1902.

What was your background before taking on Golden Ears Cheesecrafters? I received a degree in horticulture/agriculture from UFV Chilliwack and started working in integrated pest management. I think I’ve been to just about every blueberry, cranberry, raspberry field in the Fraser Valley looking at bugs and developing spray programs.

Something about your farm that most people don’t know: It used to be located on a dead-end road. It was so quiet. Now with the construction of the Abernethy connector and the Golden Ears Bridge, we have 8,000 cars going past everyday. Also, all the milk we use to make cheese with is from my uncle’s Jersey herd located right next door.

What is it about your job that gets you in to work everyday: I live above the cheese shop so I technically never get to leave work.

Best accompaniments for cheese: We put pear slices in our grilled cheese. It’s delicious, but topping our brie with yellow pepper jelly (and baking it) is awesome too.

Most unusual place you have seen a food producing garden: Don’t know about unusual, but my grandparents have a monstrous garden on their farm on Gabriola Island.

Your favourite cheese from GEC: The brie is soooo creamy because of the Jersey milk we use.

Favourite Maple Ridge attraction: Alouette Lake (Golden Ears Park).

Best place to jump in cold water close by the farm: The South Aloutte river is only 200 meters away down a walking path.

Three things about your farm that make you want to live there: My cousins from both of my Dad’s brothers live on the same property so I get to see them all the time. It’s like a year round family reunion.

Community event or festival that you look forward to every year: I love going to the PNE and watching the agriculture events.

Best Maple Ridge ice cream: We have gelato in our store and my favourite flavour keeps changing. Right now its coconut.

One thing you’d like to change about Maple Ridge: The amount of rain we get here.

Local place to grab dinner: Kingfishers on the water in Albion, great food and a great view. They serve poutine with our cheese curds.

Best cup of coffee in the Maple Ridge area? I was a Tim Hortons girl, but there is a local coffee roaster in Maple Ridge called Global Coffee. They supply the film industry. We serve it in our store and it’s all I drink now.

Favourite season: Fall. I love the cool mornings warming up in the afternoon.

How did your connection to food begin: I thought making cheese would be a fun thing to do.

Describe your favourite meal: Cheese-filled perogies with bacon and sour cream.

The dish you’re most proud of: I created a special brie for the Four Seasons in Whistler using their blueberry steak spice and it turned out awesome.

What are you listening to as you answer these questions: The clock ticking.

Three words that best describe your farm: comfortable, homey, inviting.

OTHER INTERESTING VANCOUVERITES