With Motherâ€™s Day just around the corner, Grain Farmers of Ontario Resident Chef Jonathan Goodyear joined host Bob Cowan on CHCH Morning Live, demonstrating great ways to spice up your Motherâ€™s Day dinner with Ontario grains. Chef Jonathan helped viewers step out of their comfort zone to impress Mom, spicing up dinner with appealing to her sweet tooth with Warm Caramelized Date and Vanilla Bean Pudding with Forty Creek Whisky Caramel. This recipe is a sweet, gooey, rich way that showcases how decadent grains can be!
Check out Chef Jonathan in action at http://www.chch.com/cooking-mom/, and find the full recipes for this hearty meal and delicious dessert.
A Canadian Soybean Delegation has recently returned home from a program to Japan. The week-long program visited Osaka and Tokyo from January 18th to 25th and focused on further enhancing Canadaâ€™s relationship with Japan.
The delegation met with industry associations, government officials and private corporations to promote Canadian soybeans for food use to potential international buyers, gathered market intelligence from end-users and government officials on soybean market trends in Japan, and gained knowledge of new market opportunities that are available. The delegation included representatives from across the soybean value chain including producers, soybean exporters, and government officials.
The program included two large industry seminars in both Tokyo and Osaka. Over 180 researchers, whole sellers, and soy food manufacturers from the Japanese soy industry attended. This yearâ€™s seminars were titled â€śCanadian Soybeans: A Success Storyâ€ť which highlighted Canadaâ€™s ability and commitment to delivering a high quality product to our customers.
The delegation also visited several soy food manufacturing companies. Here, the delegation toured facilities and gained a better understanding of the dynamic soy food industry in Japan.
Nicole Mackellar is a Market Development Coordinator at Grain Farmers of Ontario and was a part of the delegation. She said initiatives like this outgoing program increase market access for our high-value soybeans.
â€śThe program allows the Canadian delegation to interact first hand with Japanese soyfood manufactures, distributors and researchers,â€ť says Mackellar. â€śThe knowledge obtained is used to better understand the quality characteristics needed in our soybean varieties to meet their needs.â€ť
Japan is Canadaâ€™s largest market for food grade soybeans and third largest market in the world. On average over 350,000 metric tonnes are exported each year with a total value of over $225 million. Ontario continues to be the largest exporting port for non-GMO food grade soybeans to Japan. Developing further opportunities in this important market is important for the continued growth of Canadaâ€™s soybean industry.
The festive holiday season is well underway, and that means youâ€™re likely up to your elbows in holiday gatherings by now. Chef Jonathan appeared on CHCH Morning Live today to spread the holiday cheer in a gourmet way with some delicious recipes featuring Ontario corn, soybeans and wheat.
Jonathan demonstrated his Slow Braised Canadian Corn Fed Beef with Wilted Garden Chard, Creamy Polenta and Smoked Blue Benedictine, showing us that grains can be a delicious and sophisticated feature at holiday dinner parties.
To watch how him prepare the recipe and try it for yourself at home, please click here.Â â€˘
With seasonal celebrations in full swing, are you looking for unique recipes to make your holiday party memorable? How about adding some local flare to your lineup? Our Resident Chef Jonathan Goodyear appeared on Global Morning today and plated a few tasty dishes using Ontario corn, soy and wheat. Host Kris Reyes drooled over Chef Jonathanâ€™s Grilled Korean Short Rib Marinade, a sure-fire crowd pleaser. Did you know about one quarter of products found in your grocery store use field corn in some form during production or processing?
If youâ€™re looking to step outside the box with your entertaining this season try one of these delicious recipes, they are sure to impress!
The time for holidays parties is quickly approaching. Are you ready? To help Toronto prepare, our Resident Chef Jonathan Goodyear appeared on Daytime Toronto Friday and served up gourmet appetizers using grains. Val Cole, the host, was delighted with his savoury Slow Braised Canadian Corn Fed Beef with Creamy Polenta and Smoked Blue Benedictine, using Ontario field corn. Did you know field corn is grown on 51 per cent of Ontarioâ€™s cropland each year?
Try dishing up these recipes at your next holiday party or potluck and be sure to let us know what you think.