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Chocolate chip cookie dough made with chickpea flour. Pulse starches are being explored for use in batters, breading, pastas and various snack foods.
Crops, Pulses

Starch market search yields results for pulses

Food scientists look to improve pulse crops’ value proposition beyond their proteins

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Glacier FarmMedia — Protein is normally the focus of pulse production, but research shows value can also be gained from the starch byproduct. Researchers at the University of Saskatchewan are seeking new uses for pulse starches in the food and biomaterial sectors. Byproduct market research aims to reduce food waste, increase efficiency and add more […] Read more
lentils and beans
Columns, Farm Life

Books worth cooking from, part 2: My Thali

First We Eat: How a meal can centre around a starch, rather than a protein surrounded by sides

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You’ll recall that in my previous column, I posed the question of how many cookbooks a home cook really needs, and which new ones are worth buying or borrowing. Part of my research for this month’s column was to peruse the shortlist of nominees for the 2024 Taste Canada book awards. Several books appealed, but […] Read more
A banner for the World Central Kitchen flies where the non-profit group provides food to people transiting through a train station at Przemysl, a city on Poland's southeastern border with Ukraine, in April 2022.
Columns, Farm Life

Books worth cooking from, Part 1

The World Central Kitchen Cookbook: Feeding Humanity, Feeding Hope arranges recipes according to the non-profit’s core principles

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How many cookbooks do you own? How many do you need? Which of each year’s new cookbooks are worth buying or borrowing? We’re going to take a look at several over the next few columns. Here’s the first! Chef José Andrés is famous in North America and his native Spain for his two dozen food […] Read more
The citrus and honey mustard dressing recipe you’ll see below is as good on fruit or fish as it is on greens.
Columns, Farm Life

Eating while retreating

Homemade dressings can help with mindful eating while elevating any salad

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I am standing in a laneway lined by a double row of blue spruces, a shelled bit of peanut on my ungloved palm. It’s only a few seconds before a black-capped chickadee settles on one of my outstretched fingers, its tiny wire claws gripping my skin tightly. It’s an alien feeling, and I work hard […] Read more
Faba beans.
Crops, Features, Pulses

The flatulence-free faba bean

The process used is seen as an important tool for sustainability

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Glacier FarmMedia — Let’s get the obvious part out of the way. By separating “the good stuff” (protein, starch and dietary fibre) from faba beans, a University of Alberta researcher has improved on a process that minimizes human flatulence from eating them. That issue has long been a deterrent to mass acceptance of the pulse. […] Read more
Cookie dough on sheet ready for first baking.
Farm Life

Metaphors in baking

First We Eat: A geologic way to think of cakes and cookies

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I drove into the southern heartland of Saskatchewan last week, threading through the Qu’Appelle Valley, rolling down undulating slopes past hoodoos to the valley floor, across the bridge, then back up again to the upper deck of land that faces south. The escarpment in the south end of the province remains invisible to anyone traversing […] Read more

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