The last thing grain farmers want to read is that “glutenfree”(GF) is the nation’s number-one food trend according to Restaurants Canada (formerly the Canadian Restaurant and Foodservices Association). But bear with me as I briefly take you inside the belly of the beast.
One of Western Canada’s best-kept secrets is in plain sight at the University of Alberta campus in Edmonton. This unassuming building is a development centre for food products and ingredients, including a pilot plant, where entrepreneurs and companies can test ideas to see if they’ll make it in the real world.
The digital era is both a blessing and a curse.
Everywhere you turn there is information overload, but the quality and reliability of the data can be underwhelming. That’s OK when you’re looking for the latest movie review, but what if you’re seeking advice on the proper foods to eat and how to maintain your health? Where do you turn for guidance you can trust?
It is four kilometres from David and Barb Wedman’s farm to the south edge of the City of Edmonton’s corporate limit. When the family homestead was first settled in 1892, the city was a full day’s travel away. Five generations later, irritated commuters crowd the Wedmans’ farm equipment on the roads as they rush to town.