Flour has never been as cool. Temporary shortages coupled with a surge in baking as people are staying at home during the pandemic has brought flour into the mainstream. In this episode, Mike talks to Melissa McKeown who runs 1847 Milling, a micro miller in southwestern Ontario. They talk about starting and running a small farm based food business, competing against the giants, and some of the challenges such as rural internet access. They also talk about different kinds of flour and what makes a good flour.
In this episode Dr. Michael von Massow has a conversation with Dana McCauley from the University of Guelph about food innovation and trends and how they are changing given the COVID19 pandemic.
Throughout the COVID-19 pandemic, the agri-food system has experienced unprecedented demand shocks. Questions and concerns about Canadian food supply chains have been discussed as new food processing plant closures are announced.
FARE faculty Alan Ker, OAC Research Chair in Agricultural Risk and Policy, has been invited by the Standing Committee on Agriculture and Agri-Food to submit a brief on the topic of