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Cereals, Crops, News

Head baker makes sure the slice is right

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Tony Tweed knew about the unique quality of Canadian bread wheats long before he was recruited to Canada in the mid-1960s to establish its first commercial baking school at the Northern Alberta Institute of Technology in Edmonton. “I worked with a lot of Canadian wheat flour in England,” the British-born and -trained baker said. “Everybody
Cereals, Country Crossroads, News, Recipe Swap

Recipe Swap: Use more pulses, wholegrains for a gluten-free diet

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  You’re probably seeing more gluten-free products on your store shelves lately. But while all those new pastas, breads and cereals help those with a diagnosis of celiac disease or gluten sensitivity manage their complicated eating plan, they aren’t the most nutritious foods they could be eating. Why pulses? Pulses are naturally gluten free, but
Cereals, Country Crossroads, News, Oilseeds

Recipe Swap, May 10, 2012

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Make more muffins If you bake, muffins are probably one of your most frequent productions. To your mothers and grandmothers, who had plenty of recipes for small quick breads, though, muffins may have been somewhat new or “trendy.” I recently came across a Country Guide column from August 1984 where writer Kathy Baranovsky described muffins
Cereals, Crops, News

Nancy Edwards: Keen for the challenges of wheat research

By Val Ominski When Nancy Edwards, a biological technology grad from Red River Community College, joined the Grain Research Lab as a technician in 1976, little did she know that one day she would be the scientist responsible for the lab’s bread wheat research group. Edwards went on to achieve her PhD in Food Science
Cereals, Crops

Egypt To Use More Corn

reuters Egypt, the world s largest wheat importer, intends to double the amount of corn in subsidized bread because wheat is more expensive, Social Solidarity Minister Gouda Abdel Khaleq said Sept. 29. We can produce corn at a lower cost so it ultimately means less cost in the production of bread, Abdel Khaleq said at
Country Crossroads

RecipeSwap

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Hunger is exclusion. Exclusion from the land, from jobs, wages, income, life and citizenship. When a person gets to the point of having nothing to eat, it is because all the rest has been denied. I keep Josue de Castro s words pinned near my desk, lest I be tempted to believe I m really
Country Crossroads

Tips For Drying Tomatoes

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If you have an abundance of cherry tomatoes that you cannot keep up with, why not make dried tomatoes out of them? They can be added to salads and breads during the winter. How to dry: Wash, cut in half, place on a parchment- lined cookie sheet, sprinkle with coarse salt and bake at 170
Country Crossroads, Oilseeds

Recipe Swap – for Aug. 25, 2011

HereareacoupleofcookierecipesandayummysnackingcakeforSeptember’slunchboxes. ZUCCHINI SNACK CAKE Barb Galbraith of Oakvillesent us this recipe in response to our call for zucchini-based recipes. Thank you, Barb. 3 large eggs 1/4 c. honey (liquid) 1-1/4 c. brown sugar 3/4 c. canola oil 1/2 c. plain yogurt 1/2 tsp. grated orange rind 2 c. flour (white or whole wheat or mixture)
Country Crossroads

More Questions For Reena – for Aug. 11, 2011

Hi Reena, I bought my regular fabric softener but with a different scent. I find the new scent is overpowering. I tried mixing it with my usual scent but even that is too strong. Can you suggest anything other than throwing out an almost full container of softener? –Thanks,Phyllis Hi Phyllis, If you want to
Country Crossroads

Recipe Swap – for Jul. 14, 2011

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It was dessert for breakfast. We’d gathered for a late-morning breakfast with family at the Whytewold Emporium at Whytewold on Lake Winnipeg, having heard the quaint lakeside eatery was famous for its all-day crepes and wood-fired pizzas. The reputation is well deserved. I had a Canadian Maple crepe, a plump, wallet-sized creation garnished with bananas

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