A Renowned Chef’s Take On Barley

By Executive Chef Tawfik Shehata, The International Centre In a growing economy, chefs are beginning to have a greater appreciation for what is available in their own backyards. There is an increasing desire to use “local” ingredients in unique and creative ways. The culinary climate is ...

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GoBarley Serves up a Winner for Cookbook Awards

They came; they cooked; they conquered. Go Barley: Modern Recipes for an Ancient Grain was recently named the Canadian winner for “Best Historical Recipes Book” by the prestigious Gourmand World Cookbook Awards. Every year, the judges receive thousands of submissions for cookbooks and wine ...

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Barley Balance: A Barley Valentine’s Day Dinner

By Jane Dummer RD Have you ever made a home-cooked romantic meal for your sweetheart on Valentine’s Day? It’s a great way to avoid the restaurant rush and enjoy a cosy dinner at home. Also, cooking and baking for the people you love remains one of the oldest and best ways to convey your ...

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Barley: 2015’s “It” Ingredient

By Jane Dummer RD Happy 2015! Everyone’s talking about the latest food and culinary trends and—you guessed it—barley is 2015’s “It” ingredient. We’ve all jumped onboard the barley train and it’s not slowing down. Consumers want to have more locally grown ancient grains in their pantry to use as ...

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