tag:blogger.com,1999:blog-89769902239910841842024-03-19T11:34:25.128-07:00Evelyn's CrackersAre You Worthy?Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-8976990223991084184.post-83386746990230914532011-05-22T21:10:00.001-07:002011-06-06T20:01:34.511-07:00Is Handmade Better?Not according to my friend's sister, an opinionated artist who says machines make goods cheaper, faster and more consistently. "Why would anyone want to pay more for handmade? You can't even tell the difference." <br /><br />She has a point. <br /><br />But, as a result we live in a disposable society. There are incentives to buy new cell phones only after a year. We are forced to retire capable computers that can't run the latest software. A very successful Swedish company sells furniture we assemble and after a few years we'll see on the curb waiting for trash day. <br /><br />It wasn't always this way. I have a couple of 100 year old pocket watches that are still keeping time and cameras from the '40's that are clicking away to prove it. These garage-sale-gems were built in a era where things were made to last, often for a lifetime.<br /><br />When did we suddenly move away from owning objects for decades? Are we better now for it? Or does it make these things inferior? <br /><br />These are some questions I asked myself after speaking to Sarra in her studio at the Distillary. (I found a recent video <span style="font-style:italic;"><span style="font-weight:bold;"><a href="http://blogcampaigning.com/2011/04/fashion-friday-hoi-bo/">(click here)</a></span></span> on Toronto Standard showing the behind the scenes of her unique textile business). I was blown away by her dedication and passion to her craft. <br /><br />Let's throw out the debate for now, as we won't solve it here. But rather focus on the benefit by connecting with these driven artists and the items they choose to make whether it be a handbag, a piece of cheese, or even crackers. And to be reminded we are creative creatures who were driven to take chisel to stone to make a tool or piece of art just may inspire others to do the same, or support those who do.<div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com2tag:blogger.com,1999:blog-8976990223991084184.post-16330282340168316362011-04-26T11:28:00.001-07:002011-04-26T11:36:44.880-07:00Evelyn's Crackers: Slow Food Spotlight<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/-ckF5OGfXUoQ/TbcPMXy55gI/AAAAAAAAAJY/VqWiF7gQxqM/s1600/pr%2Bphoto%2Bmulitiple%2Blarger.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 300px; height: 400px;" src="http://4.bp.blogspot.com/-ckF5OGfXUoQ/TbcPMXy55gI/AAAAAAAAAJY/VqWiF7gQxqM/s400/pr%2Bphoto%2Bmulitiple%2Blarger.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5599961366878873090" /></a><br /><br />By Jennifer on March 28th, 2011 (from Slow Food Toronto Newsletter)<br /> <br /><span style="font-weight:bold;">Interview with Edmund Rek and Dawn Woodward</span> <br /><br />Edmund Rek and Dawn Woodward are passionate about showcasing Ontario heritage grains and the farmers who produce them. As Chefs and local food advocates, Ed and Dawn have created Evelyn’s Crackers – delicious, artisan crackers made from local, organic, heritage grains. Their line has now expanded to include cookies and muesli.<br />In 2003 Slow Food Canada adopted Red Fife wheat as Canada’s first presidium in the Ark of Taste. As a key ingredient in many of their crackers, Dawn and Ed have been instrumental in bringing Red Fife wheat from field to table.<br /><br />Lea Phillips met with Ed and Dawn to discuss Evelyn’s Crackers and their work in the local, organic food community.<br /><br /><span style="font-weight:bold;">Tell me about the philosophy behind Evelyn’s Crackers?</span><br /><br />Ed: It’s really all about the grain. We started out with Red Fife wheat and the crackers were born from there. It is such a fabulous grain – earthy, nutty, fantastic flavour. About five years ago there were only two kilos of it left and we have been able to bring it back. It originated in Scotland and was brought to the Peterborough area by David Fife in the 1840s – it flourished here and in the Prairies for many years. Over time, other hybrid grains took over and Red Fife was almost obliterated. <br /><br />Initially a handful of farmers started growing it, now that number has increased significantly. Small and large bakeries are using it – so it is actually moving from into mainstream use from being nearly extinct five years ago.<br />As a heritage wheat, Red Fife will adapt to a variety of growing conditions and the elements – unlike factory-farmed grains. It is a very important to preserve these heritage grains to ensure agricultural diversity for the future.<br /><br /><span style="font-weight:bold;">Where do you source the ingredients for Evelyn’s Crackers?</span><br /><br />Dawn: We work directly with local Ontario farmers and small producers. Currently, we are using six organic heritage grains: rye, spelt, buckwheat, Red Fife, whole wheat and barley. Much of our flour comes from John and Patricia Hastings of Madoc, descendents of the founders of Hastings County where Madoc is located. They grow Red Fife on their organic farm and stone-mill it right there. Once a week they drive into Toronto to deliver the flour to artisan bakers. Our other supplier is Hope Eco Farms in Aylmer. These farmers are incredibly dedicated to growing heritage grains, sustainable agriculture and long-term agricultural diversity.<br /><br />For other ingredients we work with local farmers and producers as well – Monteforte Dairy and Dancing Bee Apiaries, Sylvia Stoddart to name a few.<br /><br /><span style="font-weight:bold;">How did you get started?</span><br /><br />Dawn: We emigrated here from the U.S. with the idea of having our own business and being involved with farmers’ markets. We were working in catering and consulting when I found out about Red Fife wheat from Naomi Duguid. I loved the taste and immediately starting experimenting and making bread. I began thinking about how I could bring Red Fife products to market. I noticed that the farmers’ markets already had bakers selling breads made from Red Fife. Also, bread making is very time-consuming and requires expensive equipment. So I started thinking about crackers made with Red Fife and began making them with a friend.<br /><br />We brought our crackers to the Brickworks Farmers’ Market in December of 2008 – the last market day for that year. Among the many people that sampled our crackers was Elizabeth Harris – Founder/Manager of the Brickworks and Riverdale farmers’ markets. Elizabeth loved the crackers and gave samples to Chefs Jamie Kennedy and Anthony Rose – they were impressed! <br /><br /><span style="font-weight:bold;">The next spring we were given a spot at the market and have been growing ever since.</span><br /><br />Ed: From there the ripple effect took hold. In a matter of a few months, we had a Globe and Mail article written on Evelyn’s Crackers. In addition to the Brickworks, we got involved in the The Stop, Trinity Bellwoods and Dufferin Grove Farmers’ Markets.<br /><br />There is such a strong local food community here in Toronto – they have been incredibly supportive from the beginning. Word of mouth really helped us get going.<br />Soon we were in food shops – the first being The Healthy Butcher and About Cheese. Now we are in over 36 stores throughout Toronto – to find us visithttp://evelynscrackers.com.<br /><br /><span style="font-weight:bold;">How did you come up with the name Evelyn’s Crackers?</span><br /><br />Ed: We named it after our daughter, Evelyn. It was such a wonderful and important experience to name a child, that it just made sense that anything else we named would be after her. She was two when we started – a two-year-old is so intense in everything they do – walking, jumping, talking. We started the crackers with the intensity and wonder of a two-year-old. As Evelyn is getting older, I realize that what we are trying to do is create a change in the food system with her in mind. This is for her.<br /><br />You have some really fun names for your crackers – Currant in the Rye, Slightly Seedy Crackers – to name a few. How do you come up with the names?<br /><br />Dawn: We usually brainstorm them together during our product development phase. Our goal is to find a name that is memorable, tells the story of the cracker and is funny – but not too cheesy. <br /><br /><span style="font-weight:bold;">Tell me a little about your backgrounds and roles within the business.</span><br /><br />Dawn: I started cooking in New Orleans about 20 years ago and quickly realized I didn’t want to be a chef, so I moved into pastry. I then did an apprenticeship in Germany and got involved with artisanal breads. From there I got a position with Bread Alone, an artisanal bakery in upstate New York. I initially came to Toronto as a Consultant for Ace Bakery when they started their artisanal bread line. Throughout my career I have travelled extensively and have developed an appreciation for food wherever I go.<br /><br />We do the product development stage together. I come up with the recipes and Ed is my sounding board. As a Chef, Ed has a very fine-tuned palate and we are able to make adjustments to the recipes based on his input.<br /><br />On Mondays we spend the day making dough together. For the rest of the week, I do the baking and Ed does deliveries and demos throughout the city.<br /><br />Together we have taken the artisanal bread concept and applied it to crackers. <br />If anyone is interested in learning about making artisan crackers, we would be happy to have you spend a day or two in our kitchen. If interested, contact us via our website www.evelynscrackers.com.<br /><br />Ed: I started in the restaurant business when I was 15, and stayed in it in one way or another. I went to culinary school and worked in many fine restaurants and hotels. I was one of the first chefs to bring in organic meat. I did it because you could taste the difference – naturally-raised, locally-grown, organic. As a Chef, I was always interested in getting the most flavour. Initially I did it mostly for taste. Dawn is more focused on the political side of things. So when we met, we were clearly a match.<br /><br />When I started participating in farmers’ markets, I learned more about food and how it is produced than I had working in a restaurant. It comes down to being close to the source of your food. We all benefit by supporting farmers.<br /><br />We want to help educate and promote the local community. The crackers are a great way for many people to start connecting with local food – an easy way to understand the field to table concept and getting closer to the source of your food.<br /><br /><span style="font-weight:bold;">You have been active in Toronto farmers’ markets for the last three years – tell me what changes you have observed?</span><br /><br />Ed: Farmers’ markets are a great way to connect with like-minded people and give consumers better options. I’ve noticed over time that more and more people are participating in farmers’ markets – both vendors and attendees – the growth has been tremendous. Consumers are asking more questions – such as, “what are you feeding your animals”, “ are your vegetables organically grown”. These are very important questions.<br /><br />We’re trying to promote the idea of being closer to the producers of your food – meeting farmers, talking with them, buying as close to the source as possible. <br /><br /><span style="font-weight:bold;">How do you introduce people to Evelyn’s Crackers?</span><br /><br />Dawn: I usually start with talking about the taste and the crunch – very different from a conventional cracker. A taste test usually says it all. <br /><br />Our crackers are nutritionally rich, whole grain and filled with good calories – you really only need a few to feel satisfied. The gluten and protein in these heritage grains are easier to digest and absorb, therefore many people with gluten sensitivities can enjoy Evelyn’s Crackers. Also, our grains are organic, so no fungicide or pesticide residue.<br /><br /><span style="font-weight:bold;">Outside of farmers’ markets, what are some other ways we can source local, sustainably produced foods?</span><br /><br />Ed: There are many ways to build relationships with farmers outside of farmers’ markets. We worked with a farmer to raise chickens – we bought 40 heritage breed chickens and partnered with a farmer to raise them for us. We’ll eat these over the next six months or so. By developing these types of partnerships, you don’t have to rely on conventional stores.<br /><br />Also, getting involved in a CSA (Community Shared Agriculture) is a great way to stay connected with farmers all year round.<br /><br /><span style="font-weight:bold;">What does the future hold for Evelyn’s Crackers?</span><br /><br />Dawn: We have recently moved into cookies and granola. Our focus going forward will be to continue to utilize local grains in as many formats as possible, other than bread. So more cookies, granola, moving into butter-based cookies and cereals<br />Being part of the local food movement is key for us – educating, spreading the word and creating products from local ingredients.<div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com1tag:blogger.com,1999:blog-8976990223991084184.post-23854763707685258802011-03-02T12:18:00.000-08:002011-04-27T07:18:25.342-07:00Heritage Breeds. Are They Worth It?<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/-tvMJZXVXiaE/TbglDSnNQUI/AAAAAAAAAJg/H17umjeVcNs/s1600/chicks.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 272px;" src="http://1.bp.blogspot.com/-tvMJZXVXiaE/TbglDSnNQUI/AAAAAAAAAJg/H17umjeVcNs/s400/chicks.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5600266875101331778" /></a><br />This past Spring we bought some Buff Orpingtons, a heritage breed of chicken, to be raised by our farmer friend. By choosing from a list of endangered foods our search for tasty local chicken would soon be over. We ran into a few challenges along the way that made us question if our little adventure was worth it.<br /><br />In May, I received a phone call from our soon-to-be surrogate family farmer. The chicks were do to arrive at the airport (This particular breed, found on the Slow Food Arc of Taste had to be flown in from Alberta.) and I was asked if I could pick them up? It just so happened I was picking up my mother-in-law at the airport at the same time the birds were expected to arrive. So, Evelyn and I jumped into the car and off we went.<br /><br />Arriving on time, we hurried to get Grammy. "Great to see you!" "Where are your bags?" "We have to pick up some chicks!" She took the news in stride knowing quite well of our efforts with local food and farmers. In fact, she grew up on a farm in South Carolina and tells great stories of grudgingly gathering eggs and her failed attempt to wring a neck. With more experiences on a farm than one can imagine, we were in very good company if things got out of hand.<br /><br />We drove to another part of the airport and quickly entered a large industrial building to pick up our package. A little unsure of our qualifications, we approached the busy counter. Soon we heard the unmistakable cacophony of high pitched cheeps. I had a huge grin on my face as I carried the white box back to the car. Evelyn held the day olds and squealed several times after the tiny beaks touched her fingers through the holes in the sides. I think everyone but Grammy were dying to take the lid off.<br /><br />Living in an apartment, our bath tub was where we did the unveiling. Two dozen golden puff balls with tiny legs and black eyes were climbing onto each another, scratching and pecking. Luckily, I found a heat lamp at a local hardware store along with some chick-feed. We put in some fresh newspaper into the box and gave them tiny cups of water. The cheeping was non-stop, beautiful and life affirming. They became louder each time we checked on them, which was often. What a wonderful responsibility to have one afternoon.<br /><br />A few months later we visited the chicks on the farm. The birds were much larger now and had beautiful copper-colored plumage. Once inside the pen we tried to get closer. Right away, they ran to the other side from where we stood as quick as a breeze through tall grass.<br /><br />Now, Evelyn is a bit of pigeon chaser. I was trying to photograph the chicken experience and she was in full pigeon mode chasing them from one side of the pen to the other. Watching her running in circles, laughing hysterically and getting out of breath was priceless. I know where the expression "scared as a chicken" comes from as they did everything short of jumping over the fence to get away. <br /><br />Looking for reassurance, all we heard was, "There's no meat on the birds. They're too skinny!" Starting to have doubts ourselves, we replied, "Just wait, you'll see."<br /><br />Come September, the inaugural chicken was cooked slowly using a cast iron pan and in the oven on a bed of potatoes, carrots and onions. After an hour and half, or so, it was removed from the pan and allowed to cool. The kale, which we relish this time of year, was added with garlic and cooked in the same pan. <br /><br />The chicken had a lean earthy flavor that was and quite pleasant, but a little tough. I didn't mind the chewiness at first. But, if we had a guest to dinner would they be as tolerant? Probably not, since it was getting to the point of almost making your jaw tired. Not a lot of breast meat and not a lot on the legs either, but we ate well.<br /><br />This chicken dinner had been planned for months and as a result, I felt a kinship to the chicken and to the farmer who raised them. Just as many people during the turn of the last century grew their own food and were self-reliant. They ate for survival and not so much for comfort. I don't think we are that far away that we can't think about our food in the same vein, now and again.<br /><br />We are poaching the whole birds, now and are making wonderful stews and soups. We eat more meals with one chicken and the slow cooking them in a broth makes the meat quite tender and the flavors are still delicious. Overall, it has been very rewarding and something for us to look forward to, not only during the summer, but all year round. So great to be closer to the source of our food and participate in the process. <br /><br />Mmmm, what shall we try next?<div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-20336573312120419232011-02-17T07:07:00.001-08:002011-02-17T11:28:39.172-08:00Cracker PartnersHere is the newest list if locations throughout Toronto and a few places outside of town, where you can find Evelyn's Crackers:<br/><br/>1. About Cheese, Church St.<br/>2. Healthy Butcher, Queen St West<br/>3. Healthy Butcher, Eglinton Ave.<br/>4. Big Carrot, Danforth Ave<br/>5. Cheese Boutique, Ripley St.<br/>6. Scheffler’s Deli and Cheese at St Lawrence Markek<br/>7. McEwan’s, Don Mills Shopping Center<br/>8. Pusateris, Avenue Rd, Yorkville & Bayview Village<br/>9. Thin Blue Line, Roncesvalles Ave<br/>10. Creemore 100 Mile Store, Creemore, Ontario<br/>11. Urban Harvest on Sarauen St<br/>12. Mabel’s Bakery Roncesvalles Ave<br/>13. Ravine Vineyard & Estate Winery St. David, Ontario<br/>14. Cheese Shoppe On Locke, Hamilton, On<br/>15. Grain Bean and Curd, Dundas St.<br/>16. Leslieville Cheese Market, Queen St East & Queen St West<br/>17. Fiesta Farms on Christy St<br/>18. Whole Foods, Yorkville<br/>19. Village Cheese Monger, Liberty Vliiage<br/>20. Noah’s on Bloor St & Yonge St<br/>21. The Spice Trader on Queen St West<br/>22. Organic Boutique Queen St West<br/>23. Alex Farms Beaches Queen St East<br/>24. Culinariun, Mt Pleasant Ave<br/>25. Provenance Regional Cuisine on Palmerston, Ave<br/>26. LPK’s Culinary Groove, Queen St. Easy<br/>27. Fromagerie on College St.<br/>28. Chabichou Fine Foods on Harbord St.<br/>29. Junction Fromagerie on Dundas West<br/>30. Dags and Willow Collingwood, Ontario<br/>31. The Friendly Butcher Danforth Ave and Yonge Ave<br/>32. Black Dog Village Pub Bayfield, Ontario<br/>33. Art of Cheese on Kingston Rd.<br/>34. Fifth Town Artisan Cheese Co. Picton, Ontario<br/>35. Monforte Dairy Ltd. Stratford, Ontario<br/>36. Ciboulette et Cie Midland, Ontario<br/><br/>A wonderful list of merchants! Thank you for your support and helping us build a local community, one cracker at a time. <div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-13120216396953809722011-02-05T06:44:00.000-08:002011-02-07T21:56:22.120-08:00Red Fife Graham Cracker, SinfulAs noted in Wikapedia: <br /><br />"The graham cracker (pronounced /ˈɡræm/ or /ˈɡreɪm/ or /ˈɡreɪ.əm/) was developed in 1829 in Bound Brook, New Jersey, by Presbyterian minister Rev. Sylvester Graham. Though called a cracker, it is sweet rather than salty and so bears some resemblance to a cookie—digestive biscuits are the closest approximation. The true graham cracker is made with graham flour, a combination of fine-ground white flour and coarse-ground wheat bran and germ. Graham crackers are often used for making s'mores and pie crusts.<br /><br />Graham crackers were originally marketed as "Dr. Graham's Honey Biskets" and were conceived of as a health food as part of the Graham Diet, a regimen to suppress what he considered unhealthy carnal urges, the source of many maladies according to Graham. Reverend Graham would often lecture about the adverse effects of masturbation or "self-abuse" as it was commonly called. One of his many theories was that one could curb one's sexual appetite by eating bland foods. Another man who held this belief was Dr. John Harvey Kellogg, the inventor of the corn flakes cereal.<br /><br />Many modern "graham crackers" are made of the refined, bleached white flour to which the Rev. Graham was implacably opposed. Some modern commercial graham crackers are no longer considered health food, but have remained popular as a snack food and breakfast cereal with greater amounts of sugar and other sweeteners than in the original recipe, and far less graham flour, often with no whole-wheat flour whatsoever. Cinnamon or chocolate may be added to enhance the flavor of the crackers. Technically, crackers are not really graham crackers unless they are made with graham flour, which is a hard whole-wheat flour in which the constituent bran, germ, and endosperm have been ground separately, the first two coarsely and the third finely. Cinnamon, not considered a true ingredient of graham crackers, was added for those who did not enjoy the bland taste of graham crackers."<br /><br />Red Fife whole wheat was a natural choice for us to use and we find it has the opposite effect to Graham's original intention. Especially when dipped into melted chocolate and added to toasted marshmallows. <br/><br/>Why Red Fife? Well, this heritage wheat represents traditional methods of farming that involve human elements in its growing and harvesting, almost in artisan ways. These heritage grains naturally go against all methods of modern farming by growing at uneven hights (virtually making large scale harvesting impossible), having the ability to plant seeds from this year's harvest for next year (no need to buy seeds) and because the entire grain is ground where natural proteins and vitamins are present, (which are often added to sifted grain). Not to mention whole milled grains are more perishable therefore ground in smaller batches and as a result are fresher. All great reasons to source heritage grains, even better to find local and organic ones. <div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com1tag:blogger.com,1999:blog-8976990223991084184.post-29612552868383480162010-12-14T12:00:00.000-08:002010-12-19T17:55:55.053-08:00WHAT'S IN A LOGOWe are surrounded by logos. There are a bunch in front of you right now in an email, or website. Logos are irresistible. Even infants are drawn to certain shapes and contrasting colors even before they speak. Luckily..?? there are industries created to capitalize on the shapes, colors and forms to create logos. We are constantly being bombarded by subliminal messages that translate into an ipad, sorry, impulse buys from all types of books, magazines, billboards and our many electronic devises. There are no ways around it. There will always be certain objects such as a diamond necklace, or oven baked bread, can draw us in like a moth to a flame. All of these things are taken into consideration when designing a logo. Good ones are easily identifiable. Great ones translate the type of business the logo represents in a blink of on eye. <br /><br />I thought it might be fun to look at the transition of our logo. A project we basically took on our own, with some grateful guidance from friends who are less design challenged. It was a slow transition between each one, as was the process of the crackers starting with dozens of bags a week now hundreds; and very much like how Evelyn has grown up and showing the strength and confidence of who she is now becoming. <br /><br />We are creative people who enjoy being part of a growing process, especially the ones we can share. Like any recipe there still may be some evolving as the look of Evelyn's Crackers may change a little here and there. But if our new logo isn't quite the flame for your moth, hopefully you are drawn to the <strong>passion</strong> of supporting our farmers and <strong>our</strong> dedication to make the finest darn crackers (cookies and granola) we can. <br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASw7LnP-V_RDDf9JDbGY73i1cu3TGrID2CUVeT4Qv5ge2l5pJnow00zG3NJ5Q0ZBKHCbBstMdeLJCNfkw8knCMNKaupsCHkkBVZvVvtjy-bvwpr1aX4DVSHanyhbff3K4vzJtU3C25d24/s1600/orange+logo+3x3.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 394px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjASw7LnP-V_RDDf9JDbGY73i1cu3TGrID2CUVeT4Qv5ge2l5pJnow00zG3NJ5Q0ZBKHCbBstMdeLJCNfkw8knCMNKaupsCHkkBVZvVvtjy-bvwpr1aX4DVSHanyhbff3K4vzJtU3C25d24/s400/orange+logo+3x3.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550632262464307106" /></a><br /><a href="http://1.bp.blogspot.com/_tJrhpwCcbb4/TQfNhQeOYGI/AAAAAAAAAFo/ZibPGYNrgoI/s1600/eclogo.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 384px;" src="http://1.bp.blogspot.com/_tJrhpwCcbb4/TQfNhQeOYGI/AAAAAAAAAFo/ZibPGYNrgoI/s400/eclogo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550631036998541410" /></a><br /><a href="http://3.bp.blogspot.com/_tJrhpwCcbb4/TQfNUGfFCnI/AAAAAAAAAFg/jnk2s-t1SRE/s1600/evelynscrackerslogo.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 323px; height: 400px;" src="http://3.bp.blogspot.com/_tJrhpwCcbb4/TQfNUGfFCnI/AAAAAAAAAFg/jnk2s-t1SRE/s400/evelynscrackerslogo.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5550630810979469938" /></a><div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-43424435725168502832010-10-05T17:50:00.000-07:002010-10-05T18:04:24.284-07:00Impulse Buy of the Week: Evelyn's Crackers Spicy Dal Spelt Sticks<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_tJrhpwCcbb4/TKvJLWmIyMI/AAAAAAAAAE4/AbaRF-iT3bg/s1600/spicy+dal+shelf+life.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 365px;" src="http://3.bp.blogspot.com/_tJrhpwCcbb4/TKvJLWmIyMI/AAAAAAAAAE4/AbaRF-iT3bg/s400/spicy+dal+shelf+life.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5524730564781328578" /></a><br />(posted by <a href="http://shelflifetastetest.com/?p=2596">Shelf Life</a>, a monthly addition to the Canadian National Post Newspaper)<br /><br />Lately Shelf Life has been on a hummus kick. This is a very good thing, not least because our newfound love of the chickpea has helped us bond with our vegan friends. Now we can bring something else to the vegan party – these Certified Organic crackers made from whole spelt flour and lentils. We like the fact that these are local products, and that Evelyn’s Crackers supports Ontario farmers. We’re charmed by their freshness, and by their healthy-yet-snazzy taste, not too spicy nor too timid. They’re sturdy enough to handle cheese, subtle enough to enhance the basics – say, peanut butter and green onions – and ready to crumble in soups or salads. Then too, as the package suggests, there’s a whole realm of hummus and dips to explore. Shelf Life would match these crackers with a creamy dill dip, or maybe a tzatziki – and then we’d race over to the hummus. Lately we’ve become enamored of Jerusalem/masala-type chickpea spreads; these turn out to be absolutely delectable with Evelyn’s crunchy snaps. Vegans, your planet is full of strange and wonderful taste sensations.<br /><br />THREE AND A HALF STARS ***1/2 <br /><br /><span style="font-style:italic;">(Evelyn's Crackers can be found in three dozen fine food stores and cheese shops in and around Toronto. You can meet us in person and try all of our crackers at the Wychwood and Brickworks Farmers markets every Saturday morning from 8am to 1pm. Contact us (<a href="www.evelynscrackers.com">evelynscrackers@gmail.com</a>) and view our<a href="www.evelynscrackers.com">website </a>for more information about new locations and our creative holiday catering and cooking classes.)</span><div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-28378729998491111822010-07-27T11:29:00.000-07:002010-07-27T18:09:24.270-07:00I Think I Can<a href="http://2.bp.blogspot.com/_tJrhpwCcbb4/TE8nfCo8A_I/AAAAAAAAAEI/G2GmDBCH_xs/s1600/storeFront%5B1%5D.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="http://2.bp.blogspot.com/_tJrhpwCcbb4/TE8nfCo8A_I/AAAAAAAAAEI/G2GmDBCH_xs/s400/storeFront%5B1%5D.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5498657084280669170" /></a><br /><br />(http://www.lafromagerie.ca/ photo credit)<br /><br />For over a year we have been dropping off samples and trying to get our crackers in one of the finest cheese shops on College. As a constant reminder, we walk by the store several times a week, often stopping for a wedge of cheese, baguette or croissant. <br /><br />One day out for a walk with Evelyn, it started to rain. The sudden storm came from nowhere and started to flood the street in a matter of minutes. We were caught in it, big time! Running from one store front to another, trying to find shelter anywhere from the unexpected shower. There we were several blocks from home, each with a NOW magazine over our heads (a very important skill taught to me by <strong>my </strong>father) when...eureka! There is was, La Fromagerie and their beautiful wooden park bench and dark blue awning. There we sat, wringing out our make-shift umbrellas and watching the other pedestrians and bikers go by who were much less fortunate. <br /><br />After that day I felt a little more secure knowing that close by there is a great little cheese shop offering some of the finest cheeses from Europe, Quebec and Ontario. Just close enough to for a guy and his little girl to share a moment in a rain storm, or for anyone to share a moment with a piece of cheese, and now with Evelyn's Crackers.<div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com1tag:blogger.com,1999:blog-8976990223991084184.post-90377478376207180942010-07-27T05:12:00.000-07:002010-07-27T05:31:28.731-07:00In A Little Town Called Aurora.."Hi there, <br />I came down to Toronto this Saturday to the market with my sister-in-law. I bought your Spicy Dal crackers, and your lavender shortbread crackers (and your red fife flour) this weekend, and just wanted to tell you how much I LOVE the crackers, and cookies. I went right home and made fresh humus to have with your crackers, and they're awesome!!! I'm just in love with your cookies too. I would have never thought to pair the lavender with the shortbread, but WOW, I'm hooked! Can you tell me if you have any retail outlets near me, I'm from Aurora.<br /> <br />Oh by the way, my little guy is still talking about how sweet your daughter was to him, sharing her treats with him!!<br /> <br />Thank you so much for your delicious treats, <br /><br />Er**"<div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-56553440331020611912010-07-07T05:54:00.000-07:002010-07-07T06:16:32.102-07:00Small ChiveWell, if we can't get out of town for the summer Evelyn's Crackers sure are. Their heading to Midland, Ontario. Ciboulette Cie (Small Chive and Company) is a great little food shop is now carrying our full line of crackers. <br /><br />Apparently, they are flying off the shelves!<br /><br />So much for have cracker; will travel. <br /><br /><a href="http://www.cibouletteetcie.ca/contactus_en.html">Here</a> is where they are located. And check out their <a href="http://cibouletteetcie.blogspot.com/">blog</a> for pictures and stories about this budding new food location.<div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-29541585544605958252010-06-04T10:10:00.000-07:002010-06-04T10:34:48.382-07:00Evelyn’s Crackers Partners with Monforte Dairy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4ppgcR8dHjvPv-zHZLVLURde1R9tbbO3O0voUxgXsTh7mMc5rfwSn_dNHGm9hhzznlnAMoQeia-LkuvW59g6xLOe4DK2u2ed5_sCGQLss5bLNGJJZiX9qgMSg21Q-l5IS_B26Kpi0lwp/s1600/handandmixerpostcard+copy+copy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 237px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU4ppgcR8dHjvPv-zHZLVLURde1R9tbbO3O0voUxgXsTh7mMc5rfwSn_dNHGm9hhzznlnAMoQeia-LkuvW59g6xLOe4DK2u2ed5_sCGQLss5bLNGJJZiX9qgMSg21Q-l5IS_B26Kpi0lwp/s320/handandmixerpostcard+copy+copy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5478971268618285394" /></a><br />Under the guidance of Ruth Klahsen, Evelyn’s Crackers has developed a custom line of (3)crackers specifically for Monforte’s cheese. Ingredients for the crackers are supplied from the same farmland that <a href="http://www.monfortedairy.com/">Monforte’s Dairy</a> milk comes from, in and around Stratford, Ontario. You can find the crackers wherever you find Ruth’s cheeses at several farmers markets, and soon to be retail, within the Greater Toronto Area.<div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-14549142054698207122010-04-07T19:17:00.000-07:002010-04-07T21:57:16.345-07:00How Far Will You Go for a Fresh Egg?<a href="http://3.bp.blogspot.com/_tJrhpwCcbb4/S70-OVcipYI/AAAAAAAAADY/V1JllY0n-30/s1600/cracker+fotos.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 400px; height: 268px;" src="http://3.bp.blogspot.com/_tJrhpwCcbb4/S70-OVcipYI/AAAAAAAAADY/V1JllY0n-30/s400/cracker+fotos.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5457586739438855554" /></a><br />Photo credit: Edmund Rek<br /><br />If I had a buck for everytime Dawn is mentioned in an article..<br /><br /><strong><em>"Dawn Woodward, owner of Evelyn's Crackers, an artisan baked-goods company in Toronto, will show up at the market at seven in the morning for farm-fresh eggs or drive an hour out of town to find them. When she's leaving the city, she phones ahead to place an order with one of the hundreds of small farms in the country that sell pastured eggs. <br /><br />“The flavour is better,” she says. “They are fresher and richer. They're sweeter, a fuller flavour.” She prefers eggs laid by hens allowed to scratch and wander – when she can get them."</em></strong><br /><br />...I could buy a dozen eggs.<br /><br />Link to full article by Sarah Elton for the Globe and Mail, Food and Wine Section: <a href="http://www.theglobeandmail.com/life/food-and-wine/the-egg-police-crack-down-on-local-grey-market-eggs/article1478849/">Here</a><div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-50052476453223334812010-04-07T14:20:00.001-07:002010-04-07T18:26:10.673-07:00What does Spicy Dal and Jian Ghomeshi have in Common?<a href="http://2.bp.blogspot.com/_tJrhpwCcbb4/S70t8Y-NmGI/AAAAAAAAADI/BdpRyX6sUq8/s1600/dal+front.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 138px; height: 320px;" src="http://2.bp.blogspot.com/_tJrhpwCcbb4/S70t8Y-NmGI/AAAAAAAAADI/BdpRyX6sUq8/s320/dal+front.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5457568838961698914" /></a>They met at the CBC Artisan Market, of course. Jian purchased a package of spicy dal crackers in between his segments on CBC Radio Q, which he hosts. (It is great when two celebrities can get together.) We are big fans of the CBC and it is quite a treat to meet people behind the voices.<br /><br />Here is a little more about the market from Sheryl Kirbey of Taste TO:<br /><br /><em>"Okay, so customers are not going to manage to get all of their grocery shopping done in one fell swoop, but people really did seem to appreciate the market and the artisanal food on offer. When I arrived at the official start time at last month's market, St. John's Bakery had already sold out about 50% of their stock (many vendors actually set up at around 8 or 8:30am to catch the on-the-way-to-work crowd). And Dawn Woodward of Evelyn's crackers remarked that most of her sales were for snack items such as her lavender shortbread cookies."</em><br /><br />Here is a link to the full article: <a href="http://www.tasteto.com/2010/03/24/to-market-to-market-2/">Here</a><br /><a href="http://topazbean.files.wordpress.com/2009/04/jian-ghomeshi1.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 282px;" src="http://topazbean.files.wordpress.com/2009/04/jian-ghomeshi1.jpg" border="0" alt="" /></a><div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-17992735236452819522010-03-14T14:12:00.000-07:002010-03-14T14:15:59.055-07:00Prince Charles Farmers Market<strong>A </strong>list of gifts given to Prince Charles and Duchess of Cornwall on their visit to Canada and elseswhere last year. Check out page 15 for gifts from vendors from the Brickworks Farmers market last November. <br /><br />We are still waiting for our thank you letter: <a href="http://www.docstoc.com/docs/28161462/List-of-gifts-given-to-TRH-The-Prince-of-Wales-and-The-Duchess-of">Link here</a><div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-90456212952030169282010-03-14T12:44:00.000-07:002010-03-14T13:16:00.448-07:00Dawn's The Baker...And So Much More<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNir9ZN-SrmkrcW1tgslR-bRLeHV5q1jzwuZ23U4LyFWi3VkR0qfDyOIKgdJO7B-V0y9m2_dV7W9ZRhpH1Xx9xfeVLq5f7IUXz60qA30uqIPe-e335fQUp3D-NiuYsppledgYwd74ESFFG/s1600-h/Dawn+(2).smalljpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 258px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNir9ZN-SrmkrcW1tgslR-bRLeHV5q1jzwuZ23U4LyFWi3VkR0qfDyOIKgdJO7B-V0y9m2_dV7W9ZRhpH1Xx9xfeVLq5f7IUXz60qA30uqIPe-e335fQUp3D-NiuYsppledgYwd74ESFFG/s320/Dawn+(2).smalljpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5448585360893656290" /></a><br /><strong><em>Dawn had a wonderful mention in the Woman's Culinary Network's newsletter this past February written by Naomi Duguid:</em></strong><br /><br />"Dawnthebaker" is Dawn Woodward's hotmail account name, and that is how I often think of her, kneading a dough, shaping a cracker, slashing a baguette, setting and inventive and delicious tart out on a plate for a catered event.<br /><br />Of course there is far more to Dawn than baking, but she did come into our lives with her baker's cap on. I first met her more than 10 years ago, at an artisanal baking conference at Greystone, the CIA's Napa campus. She was living in Toronto at the time, working as a consultant at Ace Bakery. They'd brought her up from the States because of her gleaming credintials and experience: 5 years and finalist in the competition for spots on the US Baking Team that ended up bring back the gold medal at the World Baking competition in Paris in 1997.<br /><br />She left Ace that fall and came traveling me to India. We spent the millennium turnover together at Kovalam Beach near Trivandrum in sourthern Kerala, India. Dawn shared a room with my two kids, then boys of 9 and 12, played with us all on the beach, went running with me in the mornings, and danced with us late into the night as the clock turned us into the year 2000.<br /><br />A few days later she put on her pack and headed north to travel through India, before flying to Thailand and traveling in northern Thailand, Laos, and China's Yunnan Province all on her own.<br /><br />She's brave, is Dawn, and travels with her eyes and her palate open. I still have notes she sent me of foods she tasted in Gujarat on that trip, notes that were very helpful to me when I finally made it there four years later. After that long adventure she returned to the US. A second solo trip took her to Syria and Lebanon, as well as Turkey and the Republic of Georgia. In all those places she came accross interesting food; later she developed recipes drawing on all that travel experience. After she returned from that trip she spent a good chunk of the winter here in Toronto helping me with the recipe work for HomeBaking. She returned to the US and started working in Washington DC, finally settling at Obelisk, a fine Italian restaurant.<br /><br />In 2003 she met Chef Ed Rek in DC. They moved to Philadelphia and married the following year. After restaurant and catering work, and developing a good reputation in Philly, they moved to Toronto in the fall of 2007. By then they were three; there daughter Evelyn was born in the Spring of 2006. In Toronto they settled near Dufferin Grove Park, and Dawn started to work on her business idea, a cracker business.<br /><br />In the Spring of 2008 they launched Evelyn's Crackers, using local organic grains and other local ingredients, making the crackers by hand in the incubator kitchen, and selling them at farmer's markets. They've had rave reviews, and now have a solid following. Dawn continues to fine-tune the crackers, adding new ones and tweaking the originals. These days she also makes sweets, using the same organic grains (red Fife flour figures largely) to make shortbreads and cookies.<br /><br />While getting the cracker business growing, Dawn and Ed have also been busy with the local food movement, promoting local grains and consumer awareness of the wealth of Ontario agriculture. Most recently Dawn was a speaker at a forum held by the ROM called "Canadian Sweet Treats". After her presentation on the hisory of maple syrup, Red Fife wheat, Mackintosh apples, and Amish and Mennonite settlements, the chair of the events said, "It took and American to give us a lesson in Ontario's food history!".<br /><br />Naomi Duguid is a cook, cookbook author, food writer, photographer, and past recipient of the Women's Culinary Network Woman of the Year. Her website: <a href="http://www.immersethrough.com/">http://www.immersethrough.com/</a><div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-9217130258433513392009-12-15T14:56:00.000-08:002009-12-16T09:09:16.984-08:00Canadian Iconic Desserts: Red Fife Whole WheatDawn was asked to participate in a panel discussion at the Royal Ontario Museum this past Sunday (December 13, 2009). Being of a one track mind when it comes to whole grains, she knew it had to be something with Red Fife-Red Fife Apple Tart with Maple Sugar & Black Walnuts-see recipe on previous post. A versatile heritage whole wheat, grown primarily in Hastings County and the Petersborough area of southern Ontario, Red Fife is experiencing a resurgence with local bakers (even pasta makers, after being an endangered food with less than a couple of pounds of seeds surviving. <br /><br />We are currently using six heritage organic grains (Rye, Spelt, Buckwheat, Red Fife Whole Wheat, Oatmeal and Barley) in various forms in our crackers and cookies. The barley and oatmeal is grown by Franz Seeburger of Hope ECO farms out in Alymer. The other grains are grown by John and Patricia Hastings of Madoc.<br /><br />Red Fife Whole Wheat is a fabulous wheat with a great story of success that is uniquely Canadian. And as we have gotten to know John and Patricia and see their dedication to growing heritage grains we have a better understanding of the link between sustainable agriculture and long-term agricultural diversity. <br /><br />Here is a short portion of Dawn's moment at the podium during the panel discussion at the Royal Ontario Museum this past Sunday.<br /><OBJECT id=BLOG_video-db1f01b3c34a21a6 class=BLOG_video_class width=320 height=266 contentId="db1f01b3c34a21a6"></OBJECT><div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-10757490054753983852009-12-14T19:57:00.000-08:002009-12-14T19:58:48.703-08:00Please Allow Me to Toot......our own horn.<br /><br />A bit dated, but great nonetheless.<br /><br /><a href="http://chowhound.chow.com/topics/555691">http://chowhound.chow.com/topics/555691</a><div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com2tag:blogger.com,1999:blog-8976990223991084184.post-53174711938720831302009-12-08T11:52:00.000-08:002010-01-14T14:44:37.999-08:00Evelyn's Crackers Participates in Slow Food's Terre Madre DayTerra Madre Day<br />Celebrating Local Food!<br />Slow Food Toronto<br /><br />December 10, THURSDAY - 6-9pm<br /><br />Hosted by<br />FoodShare<br />90 Croatia Street<br />Entrance on Brock Avenue, which runs South from Bloor Street West, 1 street West of Dufferin<br />FoodShare website<br />Map to 90 Croatia Street<br /><br />Tickets <br />$10 general admission<br />Free for children under 12<br /><br />~~~~~~~~~~<br /><br />About Terra Madre Day<br /><br />The very 1st worldwide Terra Madre Day is being held on December 10, 2009 to celebrate Slow Food International’s 20th anniversary, in recognition of the importance of supporting local food networks. <br /><br />Terra Madre Day will be celebrated in endless ways by the Slow Food network all around the world. Celebrations will take place on farms and in homes, in schools and communities, in cities, and rural areas: from New York to New Delhi, Turkey to Tanzania, Austria to Argentina.<br /><br />~~~~~~~~~~<br /><br />What is Slow Food Toronto doing for Terra Madre Day?<br /><br />Slow Food Toronto will celebrate Ontario’s local food community with delicious sustainable offerings, music, and family-friendly activities, held at FoodShare on Thursday December 10th, open to the public from 6-9pm. <br /><br />Travel through the various stations, sample delicious local product, and have an opportunity to connect with the people who produce, raise, grow, cook, and advocate for it all! <br /><br /> <br /><br />Participants Include:<br /><br />· <br />YU Ranch, Bryan, Grilled naturally raised beef<br /><br />· Niagara Specialty Foods, Mario Pingue, Proscuitto on Grassin<br /><br />· The Healthy Butcher<br /><br />· Akiwenzie Fish and More, smoked fish, Natasha Akiwenzie<br /><br />· Matchbox Gardens, Hanna Jacobs, Vegetables, Serving Squash Bites<br /><br />· Pfenning’s, Jenn Pfenning, Vegetables, Serving Carrots and Roasted Vegetables<br /><br />· The Cutting Veg, Daniel Hoffman, Vegetables, varieties of garlic and red potatoes<br /><br />· Everdale Farms, Gavin Dandy, raw carrots, gavin@everdale.orgCookstown Greens<br /><br />· The New Farm<br /><br />· KEG, Mark Trealout, <br /><br />· FoodCycles, Ashlee Cooper, Sprouts<br /><br />· Toronto Sprouts<br /><br />· Plan B Organics<br /><br />· HOPE Eco Farms, tentatively<br /><br />· Torrie Warner, Warner Farms, apples, pears, cider, <br /><br />· Lincoln Line Orchards, callahan_william@rogers.com<br /><br />· Fifth Town<br /><br />· Monforte Dairy<br /><br />· Arwa Root, Mapleton’s Organic Dairy, Ice Cream, Frozen Yogurt, Yogurt, Pumpkin Ice Cream<br /><br />· St.John’s Bakery, Jeff Connelly, Red Fife Wheat Breads, Artisinal Loaves and Brioche<br /><br />· Evelyn’s Crackers, Dawn Woodward and Ed Rek, Crackers, Jam and Crackers<br /><br />· CIPM Farm, Patricia Hastings, Red Fife Wheat<br /><br />· August’s Harvest, Wareen Ham, Garlin, Shallots, Saskatoon Berries<br /><br />· Forbes Wild Foods, Jonathan Forbes, Wild and Forages Preserved foods<br /><br />· Persall Naturals, Jason Persall, Vinegars and Cold Pressed Canola Oil<br /><br />· Kozliks Mustard<br /><br />· Culinarium<br /><br />· Chocosol<br /><br />· SOMA, tentatively<br /><br />· JK Kitchens<br /><br />· Haisai, Michael and Nobuyo Statlander<br /><br />· 100 Km Foods, Grace and Paul, able to represent their growers and/or weekly food box<br /><br />· Slow Food Toronto, with Margaret Webb’s Apple to Oyster’s book<br /><br />· FoodShare<br /><br />· FarmStart<br /><br />· Not Far From The Tree<br /><br />· Local Food Plus<br /><br />· Evergreen<br /><br />· West End Food-Coop<br /><br />· Edible Toronto<br /><br /><br />~~~~~~~~~~<br /><br />For more information, please contact:<br />Paul DeCampo, paul@toronto.slowfood.ca or<br />Miriam Streiman, miriamstreiman@hotmail.com<div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com1tag:blogger.com,1999:blog-8976990223991084184.post-29210057854363184412009-12-01T19:36:00.000-08:002009-12-01T19:38:47.052-08:00Red Fife Apple Tart with Maple SugarSorry! I have been asked to include the recipe. Here it is:<br /><br />Red Fife Apple Tart with Maple Sugar<br />Serves 8, generously<br />The red fife makes a sweet and nutty crust, with a firm cookie texture. Not too sweet, it can be eaten for breakfast, too. <br /><br />Ingredients:<br />11/4 cup Red Fife Whole Wheat<br />½ cup All-Purpose flour<br />2 tablespoons maple sugar<br />¾ teaspoon baking soda<br />½ teaspoon salt<br />10 tablespoons butter, cold<br />1 egg yolk, large<br />¼ cup whole milk yogurt<br />1-2 tablespoons cold water<br />Blend the dry ingredients and cut in the butter until it is the size of peas and then add the egg yolk and yogurt and gently mix. If the dough isn’t coming together in a shaggy mass, add one tablespoon of water (or more if needed) and bring together in a rough flattened round. Refrigerate for 1 hour (or overnight).<br /><br />Filling:<br />¼ cup toasted and ground almonds<br />¼ cup toasted and ground black walnuts<br />5 medium apples<br />¾ cup maple sugar<br />½ teaspoon cinnamon <br />Squeeze of lemon juice<br />¼ cup maple syrup<br /><br />Assembly:<br />Heat oven to 350F.<br />Roll out the dough onto a lightly floured surface or directly onto parchment paper. Dust the top of the dough to keep the rolling pin from sticking. Roll to a 12x17 inch rectangle. Place in same size baking tray and trim the excess. Chill for 30 minutes and then pre-bake for 10 minutes. <br />Meanwhile, peel, core and then thinly slice the apple segments (less than 1/8th of an inch thick). Place in a medium bowl and toss with lemon juice, sugar and cinnamon. <br /><br />Sprinkle the dough with the ground nuts and then place apple slices over tart dough in parallel rows, overlapping each slice slightly. <br />Bake 40-45 minutes or until apples are soft and crust is well-browned. Brush with the ¼ cup maple syrup.<div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-73260756893548681122009-12-01T14:42:00.000-08:002009-12-01T19:40:48.301-08:00Canadian Sweet Treats: Food Experts Debate the Classics<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzLJ8GUKJRtWdh-dCE0oNRQ3imBq4f9IoKJGSKJzC3gj4HYe6Lr2N_-LC5faZjQXIgQyCvokrm0HCMX9xjeFE3JiCEOhIMhJ08bNBlq1GDPV9aZwO1lfI_3fCMesuQCppFl6w_fbJiEXT/s1600/fife+tart.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 226px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzzLJ8GUKJRtWdh-dCE0oNRQ3imBq4f9IoKJGSKJzC3gj4HYe6Lr2N_-LC5faZjQXIgQyCvokrm0HCMX9xjeFE3JiCEOhIMhJ08bNBlq1GDPV9aZwO1lfI_3fCMesuQCppFl6w_fbJiEXT/s320/fife+tart.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5410415147995856658" /></a><br /><strong>Evelyn's Crackers' very own Dawn Woodward is on a food panel at the Royal Ontario Museum (ROM) on December 13th posted on Akimbo.ca focused on distinctly Canadian desserts:</strong><br /><br /><em>Did you know that the butter tart is practically a Canadian culinary icon? But what about carrot pudding, fruitcake, and various types of squares? All of these have a significant presence in Canada’s culinary history. Listen and interact with a panel of food experts who will discuss these and other sweet Canadian delights. Enjoy a sampling of different sweet treats. And vote on your favourite! <br /><br />Butter Tarts <br />In Canada, baking the perfect butter tart is the holy grail of pastry. For Elizabeth Baird the search began with Classic Canadian Cooking in 1974 and has continued through her 20 years as food editor of Canadian Living Magazine, co- host of Canadian Living Cooks and into best seller The Complete Canadian Living Baking Book. <br /><br />Carrot Pudding <br />Liz Driver is the curator of Campbell House Museum in Toronto, author of Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825-1949, and a past president of the Culinary Historians of Ontario. <br /><br />Cocoa Oat Bars with Barley Flakes <br />Nettie Cronish is a natural foods chef, culinary instructor, cookbook author, chair of the Women’s Culinary Network, and a board member of Transfair Canada. <br /><br />Fruit Cake <br />Rose Murray is a cookbook author, food writer and broadcaster. Rose’s first book The Christmas Cookbook was published in 1979 and reprinted several times under the title Canadian Christmas Cooking. Her ninth book Hungry for Comfort won two awards in the 2004 national Culinary Book Awards and her tenth, A Taste of Canada, has been short-listed for the 2009 awards. <br /><br />Lemon Squares <br />Alison Fryer has been a cookbook judge for the James Beard Foundation, International Association of Culinary Professionals & Cuisine Canada. A past winner of the Women's Culinary Network Woman of the Year, Canadian Booksellers Association Bookseller of the Year, and Ontario Hostelry Institute Gold Award. She is a frequent contributor to radio and TV. <br /><br />Red Fife Apple Tart with Maple Sugar <br />Dawn Woodward is the owner of Evelyn's Crackers and Cookies, specializing in handmade treats using local organic heritage grains. <br /><br />Moderator: Fiona Lucas, past president of the Culinary Historians of Ontario, incoming Chair of the Canadian Culinary Book Awards sponsored by Cuisine Canada and the University of Guelph, and Program Officer for Historic Foodways at Spadina House.<br /><br />Cost: Public $32 Member $29<br /><br />Register Now!<br />www.rom.on.ca/whatson <br />or call 416-506-5797<br />Sunday, December 13, 1 – 2:30 pm</em><div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-7961985157588500612009-08-04T17:54:00.000-07:002009-08-04T17:56:54.233-07:00A Local Organic Farmer Keeps the Doctor AwayA Chewswise Blog Post:<br /><br /><strong><em>Doctors Rx at AMA: Eat Local and Organic <br /><br />Posted: 19 Jun 2009 08:55 AM PDT<br /><br />A couple of weeks ago, the New Yorker had a fascinating article on McAllen, Texas, a county that ranks among the highest in the nation in health-care costs. Funny thing is, the outcomes of the patients in the system weren't any better than places that spent far less. The moral of the story, by physician and writer Atul Gawande, was that you must control the culture of spending (and earning) to contain out-of-control health care costs.<br /><br />What he spent less time on was the make-up of the county, which ranks high in alcohol consumption, diabetes and heart disease. The per capita income, he noted, was $12,000 a year and the Tex-Mex diet contributed to a 38% obesity rate (the national average is 34%). While acknowledging these social causes of illness, Gawande didn't take the next step and consider diet as a cost-efficient way to rein in health costs. Obviously, costs have to be contained in the system, especially one that rewards doctors for every test, procedure and visit. But why not include or integrate factors outside the health-care system that breed disease in the first place? Why not change the playing field so there are, in effect, fewer patients for doctors to over treat?<br /><br />If Gawande didn't consider this argument, I was surprised that the American Medical Association did this week. In a fairly remarkable development, the AMA voted at its convention to support "practices and policies within health care systems that promote and model a healthy and ecologically sustainable food system."<br /><br />"Preventing disease is paramount in the provision of health care. Hospitals, physicians and nurses are ideal leaders and advocates for creating food environments that promote health. This policy is an important contribution to a prevention-based health-care delivery system," said Jamie Harvie, director of the Health Care Without Harm Sustainable Food Work Group.<br /><br /><br />This statement wasn't just your usual "eat your fruits and vegetables, cut down on fatty food and exercise" type of recommendation. It was a blanket endorsement of organic and local foods, recognizing that the way food is produced effects health, the environment, even the conditions of workers. The resolution, in turn, was based on a report by its Council on Science and Public Health, which presents an informed view of the current nutritionally deficient food system. The report (pdf) states:<br /><br />The current US food system is highly industrialized, focusing on the production of animal products and federally subsidized commodity crops, such as corn and soybeans. This has resulted in a highly processed, calorie-dense food supply, instead of one rich in a variety of fruits vegetables, and whole grains ... The poor quality diets supported by this system contributes to four of the six leading causes of death in the United States: heart disease, stroke, diabetes and some cancers.<br /><br /><br />The report then describes the way industrialized food production has actually threatened health. "These methods have contributed to the development of antibiotic resistance; air and water pollution; contamination of food and water with animal waste, pesticides, hormones and other toxins; increased dependence on nonrenewable fossil fuels (including fertilizers)," the doctors' report says.<br /><br />It also adds the clincher that I wish Gawande had considered: "Clinical approaches to addressing diet-related health concerns are costly and not sustainable." <br /><br />The resolution passed this week states:<br /><br />That our AMA support practices and policies in medical schools, hospitals, and other health care facilities that support and model a healthy and ecologically sustainable food system, which provides food and beverages of naturally high nutritional quality. <br />That our AMA encourage the development of a healthier food system through the US Farm Bill and other federal legislation. <br />That our AMA consider working with other health care and public health organizations to educate the health care community and the public about the importance of healthy and ecologically sustainable food systems. <br />Industrial food producers are already in a tizzy over the documentary Food Inc., but I bet they didn't expect to be facing the nation's doctors. <br /><br />I would note a last bit of irony to this resolution. For years -- back in the 1950s and 1960s -- the AMA did battle with one of the earliest proponents of organic farming, J.I. Rodale. They investigated him, and brought complaints to the Federal Trade Commission (over Rodale's over-zealous promotion of vitamins). It took a few more years -- OK decades -- for the AMA to change its position and at least endorse one point that Rodale got right: That the way food is produced effects health. He realized this in the 1940s. The AMA acknowledges it today.<br />- Samuel Fromartz<br /><br /> </em></strong><div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-49690693583818179912009-07-22T15:15:00.000-07:002009-07-22T15:31:17.922-07:00Evelyn's Crackers and Leslie StoweCanadianLiving.com had a recent article about... <br /><br />you guessed it, cheese and crackers. <br /><br />Do you want to go two-for-two?. <br /><br />Guess who's crackers were mentioned. <a href="http://www.canadianliving.com/blogs/seasons/2009/07/22/cheese-and-cracker-update/">article</a><div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-24320896647476292792009-07-10T17:49:00.000-07:002009-07-10T18:15:14.060-07:00More than a Cracker...<a href="http://2.bp.blogspot.com/_tJrhpwCcbb4/SlfmD3hJzDI/AAAAAAAAACo/y2vCUMvQl0Q/s1600-h/corny24abc3.JPG"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 160px; height: 320px;" src="http://2.bp.blogspot.com/_tJrhpwCcbb4/SlfmD3hJzDI/AAAAAAAAACo/y2vCUMvQl0Q/s320/corny24abc3.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5357003235897494578" /></a><br />Well, we can't seem to leave the local grains well enough alone. <br /><br />Red Fife short bread cookies just came out of the oven and taste like warm pie crust, buttery and sweet. <br /><br />Also, some cornmeal biscotti with almonds are in the final bake of the twice baked cookie. Dawn wasn't pleased with how the biscotti turned out, but I have to say freshly baked biscotti is fabulous. (Corn meal vs. corn flour next time.)<br /><br />And last but not least, since we have the corn flour , a new cracker for the weekend! Equal parts corn flour, red fife whole wheat and rye. Good texture, a wonderful chew from the grains and I get funny looks when I say reminiscent of corn flakes. Really good corn flakes, if they tasted like a cracker.<br /><br />A little back and forth over the name for the new corn cracker. And since I make the labels, I liked my choice best. We will see how it sells tomorrow and if it lasts the next round of cuts. Runners up were: So Corny; Corn Fife and Rye (play on corn beef and rye); Shucked Goodness; Edible Ears and It Ain't Popcorn.<div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-15262772025426261592009-07-03T04:54:00.000-07:002009-07-03T06:12:57.584-07:00Immerse Through Crackers<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqxJA1kFMo0rxrxKP2jVAU7NetWBnDqwj9Ig6Inrt19A5joo0UhG-tPj3_Jy11old0aQ_O2IZLdZkBLk7zyO2xWrm3tFhfbE3DB8FTy0KdPbJQqLuxtdkz4L2ri5B6ZB9a5FbTh_uezd3/s1600-h/dough+handpnet+copy.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 221px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcqxJA1kFMo0rxrxKP2jVAU7NetWBnDqwj9Ig6Inrt19A5joo0UhG-tPj3_Jy11old0aQ_O2IZLdZkBLk7zyO2xWrm3tFhfbE3DB8FTy0KdPbJQqLuxtdkz4L2ri5B6ZB9a5FbTh_uezd3/s320/dough+handpnet+copy.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5354211562318005938" /></a><br /><span style="font-weight:bold;">We </span>rely on our friends and family for many things and as new small business owners, sometimes we cross the line. Like the time our daughter, 2 at the time, ran around the Brick Works farmers market with a t-shirt that read: "<span style="font-weight:bold;">Evelyn's Crackers, we put the crack in crackers.</span>" <br /><br />(photo (c)2008 Edmund Rek) <br /><br />Quickly becoming infamous with the last minute call for baby-sitting mostly by friends, as our family are in the States, every once and while someone will come to the kitchen and help with cracker production, as did Naomi:<br /><br /><span style="font-style:italic;">On Tuesday afternoon I did a short shift with Dawnthebaker at the Incubator Kitchen making crackers for Evelyn's Crackers (named after fabulous Evelyn, Dawn and Ed's three=year=old daughter). The crackers are hand-made, truly made by hand. The dough is mixed by machines, then divided into pieces which are hand-shaped, then run, piece by piece, through a sheeter, a machine like a pasta-maker that squeezes it flat. Each sheet of dough on its individual piece of parchment paper is stacked on the last and then when the stack is high, it's put aside to chill while the rest of the dough is flattened. At this stage we're not nearly halfway in the hand-work.<br /><br />The chilled sheets come back out and then once again, one by one, are put carefully through the sheeter, now set to a thinner setting. They double in area (and fragility too, of course). Once again, after all the sheets in the stack have been run through the sheeter and then restacked, the stack gets set aside in the cooler while the remaining stacks are run through.<br /><br />Then it's time for the final pre-baking hand-work: Sheet by sheet the crackers are cut. You take the pizza-cutter-like roller and run it in straight lines down the dough, trying to space them evenly and keep them straight. For the cheese crackers that we were making there were six or seven lines vertically and about 11 horizontally per baking sheet of dough. No wonder Dawn feels her wrists get tired! I felt it more in my back, because the work is assymetrical, when you bend sideways over the sheet to do the cross-wise cuts.<br /><br />After each sheet is cut into crackers, it is pulled over onto the stack of already sliced dough. Once the stack is tall, it is covered with plastic, tightly sealed, and frozen. The baking will take place next day or sometime in the next week. And baking too means handling the crackers sheet by sheet, putting them into the oven, and then taking them out and leaving them on a rack to cool and crisp up.<br /><br />Now that all sounds long, doesn't it? And yet it's just a description, with no details, really.<br /><br />Dawn does all this physical labour with grace and strength and skill. Sometimes Ed is there working with her, or a less-skilled sidekick like me, but most often she's there on her own, either making and shaping crackers, or else baking.<br /><br />When we were there together, she could get crackers baked while I shaped (and she was often over helping with the shaping process in between baking chores). The lovely scent of her Barley Noir crackers perfumed the space as we worked, and the spicy Dal Crackers too added their aroma when they were baked. <br /><br />The thing about the cracker production, the thing that is valuable (apart from the fact that they are made from local and organic ingredients, and that they taste wonderful and are a treat to eat), is the hand-made-ness. It creates an entirely different cracker population. They are NOT all the same. For though each batch is made from one dough, the fact that they are rolled out and cut by hand, sheet by sheet, cut by cut, means that the crackers each have a personality and clear identity. There's kind of a "every snowflake is unique" quality to them.<br /><br />So while the goal of industrial production and chain restaurants is complete consistency and uniformity, the goal of hand-crafted anything, from crackers, to clothing, to furmiture, to home-cooking, is individual distinctiveness within a recognisable form. That's why we love home-made food. And that's what we lose if we buy "food" that has been extruded and cut and shaped by highly industrial processes. <br /><br />People say, but this is elitist, this emphasis on the hand-crafted; processed food is cheaper. But it's not. Home-made food, each of us starting with basic ingredients at home, is the least expensive and best. Next in line is food made by someone we know, made with care and attention. And as we tried to emphasise in our book HomeBaking, let's not, as home cooks, start to think that our food should look like food that is made by machine, all "perfect" and predictable. Let's treasure the unpredictable, the individual, the idiosyncratic.</span><br /><br />(written by Naomi Duguid, cookbook author and one of the best reasons to live in Toronto/her <a href="http://naomiduguid.blogspot.com/">blog</a>/her <a href="http://www.immersethrough.com/">website</a>)<div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0tag:blogger.com,1999:blog-8976990223991084184.post-22789092601284222612009-04-12T06:43:00.000-07:002009-04-13T12:49:38.760-07:00Evelyn's Crackers at Scheffler's in St. Lawrence<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_tJrhpwCcbb4/SeHy_yL4v2I/AAAAAAAAABw/xX_5WdYmc0o/s1600-h/schefflersdeli.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 222px; height: 320px;" src="http://3.bp.blogspot.com/_tJrhpwCcbb4/SeHy_yL4v2I/AAAAAAAAABw/xX_5WdYmc0o/s320/schefflersdeli.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5323803412145946466" /></a><br />We are happy to announce Evelyn's Crackers is now available at Scheffler's Deli and Cheese and St Lawrence Market's south building. An upscale family run business specializing in many wonderful imported cheeses, meats, olives, oils, etc.<br /><br />I did a demo of the crackers there this weekend and many people were happy to sample a product made from local organic grains and see how versatile they were with dips and cheese. The owners are Odysseas and Sandra have a great sense of humor and seem to really enjoy the hustle and bustle of the busy Saturday market. Be sure to ask for them by name when you stop by.<br /><br /><br />www.evelynscrackers.com<div class="blogger-post-footer">www.EvelynsCrackers.com</div>Ed, Dawn and Evelynhttp://www.blogger.com/profile/10601888902239143470noreply@blogger.com0