John Fefchak made a good point in outlining the process of producing (grain) to product (bread) in his May 12 letter. However he failed to point out that the seed used to grow the grain undergoes the route of
Tag Archives Bread
Can’t Go Back In Time
Letters – for May. 19, 2011
This letter is in response to Carl Classen’s letter of May 5, 2011, wherein he states: “I strongly object to the efforts of the Manitoba Canola Growers to put canola under the Canadian Wheat Board.” Nothing could be further from the truth. MCGA directors were very clear in media interviews (as well as in the
Letters – for May. 12, 2011
As reported in theManitoba Co-operator,some time ago (24 Dec. 2009), Ron Friesen tells us that Canada has joined an international network devoted to helping farmers reduce greenhouse gas emissions. This is an interesting vision and undertaking, for today’s industrial food production methods all have a bearing on global warming. So after doing some research, I
Breakfast Never Needs To Be Boring
ith the sun up earlier each morning now, many of us are getting earlier starts to the day. Mornings should always include eating breakfast, of course, yet many of us skip it. I’ve seen reports that say about 40 per cent skip breakfast, often with the notion that it will help with weight loss. (The
Record-High Food Prices? Or Just Better Than Record Lows?
Reporters and politicians are making frequent references to high food prices – some going so far as to suggest prices are nearing record levels. But for the farmers and peasants who produce the world’s food, prices are nowhere near record highs. In fact, what is currently happening to corn, beans, rice, or wheat prices would
Recipe Swap – for Feb. 17, 2011
If dried peas don’t strike you as something to use when you’re baking, you probably haven’t heard about the flour made from them. Green split pea flour, whole yellow flour and chickpea flour are a line of Manitobamade flours now passing taste tests in kitchens around the country as home bakers hear about their health
Don’t Let Winter Blues Get You Down
I hope you made it through Blue Monday last week. What I mean is, I hope you weren’t paying any attention to it. The first Monday of the third week of January (the date is debated) has been dubbed The Most Depressing Day of the Year. What it is, actually, is just another myth that
As Usual Moderation Is The Key
Who can resist the aroma, texture and flavour of fresh-baked bread? Unfortunately, bread sometimes has been viewed as a villain in the world of weight management and weight loss. Some fad diets completely cut out grains and lots of nutrients in the process. Can we gain weight by regularly eating more calories from bread than
Baked Goodness
As harvest nears completion and small windows of time open up at home, more of us are inclined to spend time making family favourite sweets and desserts. Many of us bake as a means of creative expression. Baking for our family and friends is a way of showing generosity. It is a way we remind
Agri-Food Research Team Links Up With Latin American Firm – for Sep. 23, 2010
Manitoba researchers are working with a Latin American firm to commercialize healthier wheat and oat products, including a better bread for the second largest bread consumer in the world. The Consorcio de Cereales Funcionales SA., or “Functional Cereal Consortium” is a new company launched this summer as a joint venture between the Manitoba Agri-Health Research
Cyber-Savvy Farmer
