March 23rd, 2010 by Admin
This good news grain story by Justine Hunter appeared in the Globe and Mail recently, hope you enjoy it!
Bruce Stewart earned his spurs in the food industry in the sales department of monolithic Kraft Foods – some might say the original purveyor of fast food.
Today, he is a champion of the slow food movement, running an organic bakery in a seaside village where he can cite the provenance of each type of grain running through his mill… (read full story here)
May 25th, 2009 by Admin
…far away on the other side of the continent. Martin and I were visiting Nova Scotia last week, and have just returned. Thanks for your patience as we catch up with emails, cheques in the mail, and messages on our answering machine.
We did manage to check out some pretty cool spots while we were there, despite being pretty wet for half of the week. Most notable in terms of grain relevance was the LaHave Bakery, in – where else – LaHave, Nova Scotia. Apparently this place is an institution, and it’s easy to tell why. We had a fantastic lunch there (I had a veggie pizza on doughy goodness; Martin, a veggie sandwich on slices of fresh-baked cracked wheat) and grabbed some photos to share. The “local flours” they mention on the sign are from Speerville Mills, a Maritime company that’s doing great things with local grains, and has a mission that fits so well with the Urban Grains philosophy:
“Why? Because less than 1% of this area’s available cereals and flour products are actually grown and processed in this region. It is critical to promote a regional food system, while encouraging organic farming, and a nutritious food supply. Speerville Flour Mill has always been a strong supporter of organic agriculture. From working with farmers with production issues, to marketing the results of their efforts, Speerville Flour Mill strives to produce top quality products, as well as, supporting the local economy by helping build strong rural communities.”
We encountered Speerville products a number of times during the trip, and were very excited to discover that local flour was being used all over the Maritimes. We even managed to steal a few bags from our friend Shelby, who graciously hosted us at her home, which I will whip up into loaves sometime soon.
The photos below are all from LaHave Bakery, where we hope to end up again someday.
The dessert case. Yum.
Tapestry above the stairs.
The raw ingredients.
Good motto.
Even better mascot.
