Let bread make you happy again


We love the work that our friends at the Healthy Grains Institute do to educate the world about the health benefits of eating grains. We also really love bread. A lot.

let bread make you happy again

Norm Lamothe, 52 weeks of #YOURFARMERS


"You can do 1000 different things with one acre of land."

Norm's farm has an open door policy that allows visitors to tour the farm and see firsthand how modern farms operate. He is also a licensed pilot and co-founder of a service company that uses drones to help farmers make smarter decisions about their planting and chemical decisions. Norm wants to use new technology to help local farmers make their farming practices smarter and more sustainable.



Donna Rogers, 52 weeks of #YOURFARMERS


Growing up on the farm taught me so much about life – hard work, family ties, and good values!

Growing up in Wellesley Township, Donna was actively involved in her family’s farm. Today, she lives in Bridgeport ON, and her brother now runs the family farm, growing corn, wheat, soybeans and hay. Donna is closely tied to agriculture through volunteering, community work, photography, and social media.



Ann Vermeersch, 52 weeks of #YOURFARMERS


Agriculture runs through my body like blood. Even as a young girl I spent all my time at the barn or in the field. I am privileged each and every day to use the gifts that God has given me to grow and help farmers grow food. I love the land and I am humbled to be able to raise my children surrounded by the best industry in the world. Nothing is more special than being able to share this experience with your best friend with the same love of the land and shared values.

Ann grew up on a cash crop farm in North Gower, Ontario (Ottawa Valley) and was the 7th generation on her parents' farm. They still farm in the Ottawa area today. Ann went to the University of Guelph and took Agricultural Science (2003) and then went to Michigan State and completed a Master of Science in Crop and Soil Science (2006). She returned to Ontario in 2006 and worked in industry for a few years before quitting in 2012.

ann vermeersch


Samantha Klaver, 52 Weeks of #YOURFARMERS


samantha klaver

During the busy times of the planting, growing and harvesting season, we work together to get everything done.

All of Samantha's grandparents immigrated to Canada from Holland. Her family farm was purchased late in the 1970's. Today, the Klaver family grows corn, soybeans, and wheat.

Gluten: what does the science say?


Written by RD Cara Rosenbloom for Good in Every Grain.

What is gluten?

Gluten is a type of protein that’s found in wheat, rye, barley and foods made from these grains. It gives elasticity to baked goods, and provides that chewy texture. Gluten in made of two smaller proteins, called gliadin and glutenin. Gliadins and glutenins are the two main components of the gluten fraction in wheat.

Kurtis Schill, 52 weeks of #YOURFARMERS


kurtis schill
We have 3 generations of educated, passionate farmers working together: my grandpa, my dad, and myself. We're committed to providing safe, quality food for the world.

Kurtis' family has been farming since 1852, and today three generations are farming together: his grandfather, his father, and Kurtis. The family farm grows corn, oats, soybeans, wheat, canola, and edible beans.