After a long and successful partnership with Artesian Acres of Lacombe, Alberta as the exclusive primary supplier of KAMUT® brand wheat for the Canadian market, Kamut International (KI) has turned over this activity to Prairie Heritage Seeds Organics (PHS) of Radville, Saskatchewan.
KI is grateful for the foundational support of Artesian Acres and recognizes its importance to the success of the KAMUT® brand program. PHS has supplied KAMUT® wheat to the European market for many years and KI has complete confidence in their expertise and commitment as they take on their new role supplying the Canadian market. PHS is committed to providing customers a healthier food alternative through sustainable agriculture, at the same time, offering a reputable place to do business.
Now operated by brothers Alex and Robert Galarneau, PHS got its start when their father Alfred Galarneau took over the family farm at the age of 19, after the sudden death of his father in 1953. As a young farmer, Alfred understood the importance of sustainable agriculture. In the early 1980s, Alfred and his wife Reine learned of the growing interest in organic production and that consumers were willing to pay a premium for healthier food. In 1982, the couple marketed their first load of chemical free grain in a new and flourishing industry.
With a growing market and the need to secure consumer confidence, Alfred began to seek an independent third party certification system. This lead him to a meeting in Lenexville, Quebec where he met with several processors to discuss a system to assure grains were produced free of chemicals.
Later, it would be said this was the first Organic Crop Improvement Association (OCIA) meeting in Canada. With a group of four other organic farmers, Alfred traveled to Portland, Oregon and applied for the first OCIA chapter in Western Canada: OCIA SASK Chapter #1.
The Galarneau family built their first grain cleaning plant in 1987, under the name Galarneau Farms and started to work with other farmers to fill the ever-growing market. Eventually, Alfred and Reine retired from the business and their sons took over. The brothers built up the business into a successful international organic grain trading company, forming Prairie Heritage Seeds Organics Inc. Together, Alex and Robert and their spouses, Janet and Corrine, own and operate PHS Organics. Alfred and Reine remain an integral part of the operations.
In an effort to keep up with their commitment to customer satisfaction, the company has continually upgraded its grain cleaning and handling facilities building a 10,000 square foot warehouse on site. In 2000, PHS purchased an historic grain elevator along the Red Coat Road and Rail. Pangman Storage & loading serves to better facilitate grain storage and preserves a Saskatchewan heritage icon that will remain a “prairie sentinel” within the landscape.
The evolution from organic pioneer to an international organic grain trading company is evidence that PHS is a well-established leader within the organic grain industry. The journey continues as Prairie Heritage Seeds Organics continually strives to increase their knowledge about emerging organic farming practices, organic products, logistics, and quality assurance. PHS can be reached at (306) 869-2926.
KAMUT® Brand khorasan wheat made its debut as a pizza crust ingredient in a US –based pizza competition this past October. The event, organized by Pizza Magazine Quarterly (PMQ), was held in conjunction with the International Baking Industry Expo (IBIE) in Las Vegas.The competition included culinary categories such as “Classico” and Gluten-Free, as well as acrobatic categories such as largest dough stretch, fastest pie maker, and fastest box folder. Twenty contestants from across the United States competed in the “Classico” Event to become part of the U.S. Pizza Team. Each contestant made two identical pizzas, one for the four judges to taste and rate and the other for spectators to enjoy. The judges ranked each pie on multiple categories and the pizza with the highest overall score won.
LA-based SliceTruck, a KAMUT® brand licensee, competed with their “Hot Garlic” pizza that included Calabrian peppers, raw garlic, mozzarella, and shredded parmesan atop a buttery and rich KAMUT® khorasan wheat crust. While SliceTruck did not win, their unique and delicious crust was a hit! A notoriously difficult judge gave their crust a score of 20/20, the highest that any pizza received, and the judges, contestants, and general public were impressed with the quality and flavor of this ancient grain crust. Ali Haider of 786 Degrees in Sunland, CA took the top honor this year and earned his trip to Parma, Italy next spring with the Groupon US Pizza Team to compete in the World Pizza Championships.
Chris and David Hanley of SliceTruck switched to making their pizza dough with KAMUT® Khorasan wheat when they opened their brick and mortar store almost 5 years ago. Chris says of taking the leap: “Taste was the first thing we liked but also the benefits of using an ancient grain and how you felt after eating it (not heavy and bloated) were big factors. Organic and non-GMO has always been important to us as well.”
Nonstick Cooking Spray
3 Cups KAMUT® wheat puffs
½ Cup millet puffs
7 Cups popcorn
¾ Cup apple cider
½ Cup maple syrup
6 Tablespoons butter
½ teaspoon cinnamon
¼ teaspoon salt
3 Cups mini marshmallows
Preheat oven to 350 degrees Fahrenheit. Mix the KAMUT® wheat puffs and millet puffs together and spread on a baking sheet to toast for about 10 minutes. Stir midway to ensure puff mixture toasts evenly. Set aside to cool.
Lightly oil the inside of a large bowl with the cooking spray. Add the cooled puffs and popcorn, mixing until combined.
In a small sauce pan, cook the apple cider and maple syrup together over medium high heat. Once the mixture boils, turn the heat to medium low and cook until it becomes thick like honey (a metal spoon dipped in the caramel and ran under cold water should turn into a pliable ball). Remove pan from the heat, add and whisk in two tablespoons of butter, cinnamon and salt.
In another small sauce pan, melt the remaining four tablespoons of butter over medium high heat, then stir in the marshmallows and reduce heat to medium low. Cook until marshmallows are completely melted.
Add the apple cider and maple caramel mixture into the pot of melted marshmallows, whisk to combine. Immediately pour the caramel marshmallow sauce over the bowl of puffs and popcorn. Mix to combine thoroughly. The mixture should evenly coat the puffs and popcorn.
Lightly oil hands with nonstick cooking spray and form the mixture into balls approximately 3 inches in diameter. Place balls on baking sheet and let set for 45 minutes.
Caramel balls can be stored in plastic baggies or airtight container in the fridge for five days.
Need more recipe inspiration? Check out our YouTube channel for instructional videos featuring recipes for Raspberry and Almond Thumbprint Cookies and KAMUT® wheat Gnocchi with Butternut Squash.