This Bread is Reducing Food Waste, One Slice At A Time

 

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We are all aware of the vast amount of food waste that Canadians generate. It’s shocking, really; the average Canadian wastes 170 kilograms of food every year. This weekend, meet one entrepreneurial Canadian who is doing something about it, using leftover grains from the brewing industry to make fabulous, artisanal sourdough bread. Taste it for yourself in the store this Sunday, February 3rd, from 11 a.m. to 2 p.m. Continue »



Tea Rebellion

 

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Are you a tea rebel? The good folks at Tea Rebellion certainly are, and this month they are celebrating their first anniversary! If you haven’t tried their tea yet, you really should. Continue »



Young & Hungry

Here we will introduce you to the young, passionate entrepreneurs behind some of the products on our shelves. These are the people who are helping to shape the way we eat with their new and innovative products.

Mill Pond Cannery and Preserves Co.

Dave Smythe and Donna Carmichael, owners

It began with some observations, then an idea…infused with a philosophy, and firmly grounded in our own beliefs about the food we eat.  The increasingly complex and mysterious global food system was showing some frightening cracks and flaws.  The loss of heritage varieties of fruit as a result of the increasingly ‘mono-culture’ practices of large-scale contemporary agriculture.  The increasing commoditization of our food.  The prevalence of refined sugar in our diets, and the increasing use of high-fructose corn syrup in so many of the foods we eat…well, the list of observations got pretty long. Continue »



St. John’s Bakery

“It’s as good for the soul as it is for the palate.”

Quite a statement to make when talking about a simple loaf of bread, but Malcolm Jolley, a Fiesta Farms customer and editor of www.goodfoodrev.com, stands behind it encouraging us to take a closer look at this unique bread-making operation.

Not only does St. John’s Bakery make incredible organic breads in the traditional French style it does so while helping people in less than fortunate circumstances by hiring them and teaching them how to bake the bread.

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Bakery workers have included people struggling with mental illness or addiction, refugees and single parents battling poverty.

St. John’s Bakery produces one of the best artisan breads in Toronto. It is a staple in our home and when we invite guests for dinner, we always share the story of the bread on the dinner table and the impact it has on Toronto society.  Good food doing good. It is a shame that in today’s world, few foods can claim the same degree of recognition.” says James Geneau of  www.gremolata.com

Owned by St. John’s The Compassionate Mission they are funded in part by the Toronto Enterprise Fund.

What started as a drop-in centre in a strip mall is now a world-class bakery. They use only organic flour and all-natural ingredients from local suppliers in their signature sourdough bread and handmade sweets.

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Slow Food co-chair Paul DeCampo (now at Food Share) is a fan as well, “Not surprisingly, I am kind of partial to the Red Fife loaf, and really respect St. John’s for working directly with Patricia Hastings of CIPM, the grower and miller. Red Fife produces a delightfully nutty flavour, and by supporting this heritage variety, we can also support agricultural bio-diversity.”

A bread that is carried in some of the city’s best restaurants, including Jamie Kennedy’s, as well as at farmer’s markets, coffee shops and organic stores. This is a bread we are proud to have on our shelves at Fiesta Farms and so are our customers…. Especially this guy:

“I find it really sensuous and sexy.  When I eat the bread it turns me on.  It is even better with butter.  Their nutty olive deal makes the best grilled cheese.” says Fiesta Farms customer and Executive Chef at the Drake Hotel, Anthony Rose.