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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Sweets for Your Sweetie

By: Sydney Duhaime   Now that it’s February, the month of sweet things and L-O-V-E, I wanted to share something I love with you—barley desserts! If you are new to barley, the “it” ingredient of 2015, adding barley into your desserts may sound a little bit strange. But barley has a sweet ...

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The Hunt for Barley: Where can I purchase barley?

By: Sydney Duhaime Here at GoBarley we get a lot of questions about where to find barley products. So to assist all of you foodies and barley enthusiasts, I ventured out into the wilderness that is Calgary, Alberta, to find where barley products were available. Over the course of two days I ...

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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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