From Ag Innovation Ontario, the story of the Spruits, local producers who turn grains into superfoods:
…Last year, they grew 26 acres of heritage grains and are especially excited about two of them. The first is a hull-less barley, developed in Canada, which has half of the gluten found in wheat and high levels of beta-glucan fibre, vitamins and minerals.
The second is a non-GMO purple corn with origins in ancient Peru. When ground, it produces whole grain flour that is both a gluten-free alternative to wheat and has double the antioxidants found in blueberries. Too often, she said, people with gluten allergies will turn to substitutions that have little nutritional value.
And just as unfortunate, she noted that “so many of the superfoods that people are buying are imported from other countries”. The grains that the Spruits produce solve both issues – superfoods with high nutritional values that are grown “right here at home”.
Four products – Purple Corn Flour, Purple Corn Meal, Beta-Glucan Barley Flour and Barley Berries – are available commercially. Spruit has been promoting the line within culinary and health networks, and many restaurants and bakeries in the Ottawa area are now incorporating the flour and corn meal into their products.
On April 18, 2016 @ Hôpital Glengarry Memorial Hospital, an interdisciplinary team of grad students in the Health: Science, Technology and Policy program at Carleton University presented their report reviewing the health benefits of gardens, and providing an inventory of tools that can be used to track such benefits. Harvesting Health: Investigating the Therapeutic Effects of Gardens is their capstone project, and available on our website. The tools will be coming soon!
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A group of Carleton University graduate students in the “Health: Science, Technology & Policy” program are investigating the health benefits of institutional gardens as their group capstone project. Master’s students Kyle Dwyer, Jodie Lawlor, Jillian McGivern, Emma Pagotto, and Marie-Claire Flores Pajot have spent the last six months developing an extensive literature review and environmental scan of institutional gardens and potential health benefits they may bring. The project was developed with input from three Ontario institutions with active gardens – Hôpital Glengarry Memorial Hospital in Alexandria (Horticultural Therapy Garden), KW Habilitation in Kitchener-Waterloo (Our Farm), and Lakehead Psychiatric Hospital in Thunder Bay (GreenWerks Garden). Supervised by Drs. Susan Aitken, Edana Cassol and Irena Knezevic, and in collaboration with Project SOIL (led by Dr. Phil Mount of the Laurier Centre for Sustainable Food Systems), the students will deliver a report on their findings this coming April. The report will be accompanied by an inventory of evaluation tools and measurements that can help health care institutions document the benefits of their gardens and programs that use the gardens for therapeutic purposes. The official April launch is being planned at Hôpital Glengarry Memorial Hospital in Alexandria. Read more…
A beautiful four course meal with one of Canada’s most celebrated chefs – all in support of the Wellington Centre for Sustainable Agriculture‘s primary mandate of supporting the next generation of new young, ecological farmers.
Thursday, October 2, 2014
from 6:30 p.m. to 10:00 p.m. (EDT)
Featuring the students from the Food School helping Roary MacPherson, Executive chef at the Sheraton Hotel Newfoundland since 2003. Read more…