Farmer Paul’s Blog
Distilling – A New Craft Opportunity Awaits
Every day more and more consumers seem to be pushing for locally sourced products in the marketplace. One area that is just beginning in Ontario is the craft or artisanal spirit industry. It offers an opportunity to buy regionally grown grains like corn, wheat, and...
A Pear that offers Terrior
A few weeks ago CK Table had the privilege to work on a regional collaboration focusing on an old heritage fruit called the Jesuit Pear. Showcasing terrior for a narrowly defined regional. This pear has a long and storied history within an area of a few hundred...
Regenerate’s Bread Camp: A life changing experience!
By Alexandra Colby, Regenerate 2017 Attendee. Once in a blue moon, I get a revelation about the importance of food. I rediscover food sustainability, remember how interesting agriculture can be, and relearn how it all impacts my life and diet.
Why Bread Camp Part 3 of 3
By Greg Wade, Publican Quality Bread Lighting the Oven Day two of camp begins early. We light a fire in our brick ovens, then help with the morning’s harvest of squash blossoms and lambs quarter. We hear from a representative from the Illinois Stewardship Alliance...
Why Bread Camp Part 2 of 3
By Greg Wade, Publican Quality Bread From Farm to Table While we wait for our doughs to ferment, Marty and Will take the campers on a walking tour of their farm. This is where the campers eyes start to open, their ears perk up and they start to get a sense of the...
Why Bread Camp? Part 1 of 3
By Greg Wade, Publican Quality Bread Food is Relationships At a certain point in our lives, we all have to ask ourselves why we do what we do. Why do we surround ourselves with the people we do, why do we live where we live, why do we bake bread as a hobby or for a...
The Grain Economy
It seems like everywhere you turn these days you see more and more signs promoting or touting products that are locally sourced and purchased directly from farms. But are we making a dent in how we eat? As you drive around getting in those last minute trips and...
Is Sustainability Dead? How can we Regenerate Farms and Communities?
In my mind, the short answer is yes! Let me explain. Everywhere we look today we see the word sustainability, at the grocery store, farm groups are using it, businesses talk about it with their employee’s, transports have it written on the side of them in trucks...
Can Pizza made with Whole Grain Flour Save our Food System?
A few weeks ago I had the great privilege of working with Dawn Woodward and Ed Rek of Evelyn’s Crackers in Toronto through a Slow Food Toronto event. We made wood fired pizza using locally grown and sourced topping. In my opinion, one of the most underdeveloped ideas...
Is Innovation really good for our food?
Recently I had the opportunity to attend the 2016 edition of the Institute of Food Technologists Annual Meeting and Food Expo in Chicago, Illinois. Where food leaders and innovators gather to learn, collaborate and see what the next big thing in food is. Lessons from...