Heritage Grains Have Personality

Red Fife Wheat A land race wheat that acclimates well to many growing conditions. This sweet nutty tasting heritage grain can be planted in spring, or winter. The “Queen” of wheats, she is grace under pressure-whatever you ask of her. From sweet to savory, bread to pastry, she delivers. Whole Spelt Flaky, nutty, sweet-natured, not […]

Kneading Conference East 2013: Crackers, Wood-fired Ovens & Tandoor Baking. (Recipes)

Evelyn’s Crackers participated in the Kneading Conference again this year. Co-teaching three workshops with Naomi Duguid: Crackers, Tandoor Baking and Grain Tasting was like a homecoming seeing many of the familiar faces of fellow lecturers and attendees. The conference draws some of the best talent in bread baking, oven building and anything related to dough […]

Can Farmers Markets Sustain Small Businesses?

A few years ago we discovered an endangered heritage wheat (Red Fife), that became the canvas of our creativity and a gateway to the farmers markets. Evelyn’s Crackers is in our 5th year and can still be found at several farmers markets in Toronto. Our crowning achievement was representing Canada at the Slow Food Conference […]

Making Sense of Food Labeling

Natural. Free-range. Cage-free. Grain-fed. Hormone-Free. Antibiotic-Free. These marketing buzz-words mean no than the “miracle” health elixirs sold off the back of wagons in the 1850’s. They are simply suggested terms that imply goodness and make you feel better about what you are consuming to build brand loyalty. Oftentimes manufacturers will do everything they can do […]

Salone Del Gusto Slow Food Italy 2012

We are back from the bi-annual Slow Food conference in Turin, Italy as Canadian delegates showcasing our crackers and shortbread made with Red Fife wheat (a once endangered grain). Along with other delegate farmers and artisan food producers representing Canada and the Slow Food Ark of Taste we soon discovered hundreds of other like minded […]

Slow Food. Italy. And We.

Now a worldwide community, Slow Food was created in Italy in the mid 1980’s to promote an alternative to the expanding global community and to focus on preserving “traditional and regional cuisine(s) and encourages farming of plant, seeds, and livestock characteristic of the local ecosystem.” Every two years in Turin, Italy at the Terra Madre […]

2012 The Rise of the Artisan Cracker

(Evelyns Cheddar Crispies Cracker and Monfortes Buffalo Milk Cheese. Photo Credit ©2012 Edmund Rek/Rekfotos.com) Looking back fondly on last year (2011) we had tremendous growth partnering with nearly thirty new specialty stores surrounding Toronto and a new account in Nova Scotia and we were contacted by a specialty distributor in New Jersey who supplies New […]

2011 Feast of Fields: Evelyn’s Crackers

It was a beautifully warm and sunny day at this year’s at Feast of Fields held at the Cold Creek Conservation in the King Township, Ontario. This event has been held annually for the past 25 years in celebration and advocating for organic farming. This year I met Frank Mazzuca who stopped by to chat […]

Why Slightly Seedy is Better Than White Bread

While speaking to dozens of people at the farmers market we find there is a huge demand for gluten-free. Interestingly, the majority of people seem to be lacking a genuine gluten intolerance and still choose to avoid it anyway. As a result, there is a flood of gluten-free foods, many of which are quite awful. […]