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January 2017

In This Issue: 

  1. KAMUT®  Wheat Growers Dinner: Recognizing Organic Farmers
  2. Spotlight on KAMUT® Brand Khorasan Wheat User: Patagonia Provisions®
  3. Recipe: Cabbage Roulade with KAMUT® Khorasan Wheat Filling
  4. Upcoming Events 

KAMUT® Wheat Growers' Dinner: Recognizing Organic Farmers

Kamut International, along with partners Prairie Heritage Seeds (PHS) and Montana Flour and Grains (MFG) honored KAMUT® wheat growers at the annual KAMUT® growers’ appreciation meeting and dinner held at the Delta Regina, in Regina, Saskatchewan on January 20, 2017. Kamut International partners,  Brian and Karen Smillie with Artesian Acres, retired this past year. Their contributions to the KAMUT® program were recognized and their absence was missed.

Trevor Blyth, CEO emceed the event and provided updates on crop quality and research. Jamie Lockman, North American Regional Director, provided an update on research activities related to the health qualities of KAMUT® brand khorasan wheat in addition to worldwide licensing, trademark protection, and marketing activities. Wes Gibbs, KAMUT® Wheat Organic Ag Extension, provided data on optimal seeding dates and growing conditions for KAMUT® wheat that maximize production. Bob Quinn provided additional thanks to the KAMUT® wheat growers and insight into the continued anticipated growth of the program.  At the evening dinner, he provided additional details on unpublished and upcoming research projects and as well as some of his own research projects on this farm.  Growers were able to snack on Kracklin’ KAMUT® wheat and also received a gift of Artesian Acres KAMUT® wheat pasta from Prairie Harvest Canada of Edmonton, Alberta.

Recognizing growers and the outstanding work they do was the highlight of the evening dinner. Johannas Brown, 2016 winner of the “KAMUT® Cup” for best overall crop, addressed growers and shared his thanks for family, farming, and faith.

The “KAMUT® Cup” winner for 2017 was Joe Beliveau, Rockglen, SK.  Runners- up were his brother Bruce Beliveau, also of Rockglen, and Lornie Casat of Claydon, SK.

Figure 1 Joe Beliveau awarded the KAMUT® Cup for his 2016 KAMUT® wheat crop.

Farmers who have grown KAMUT® wheat for 1, 5, 10, 15 and 20 years received certificates of congratulations and appreciation.  Garlarneau Farms received an award for growing KAMUT® wheat for 20 years, Mark Overbye for 15 years, Dennis Philippon for 15 years, Randy Knudson for 10 years, Scott Amundson for 5 years, Miles Crooks for 5 years, Colin Lethbridge for 1 year, Lenard Ludke for 1 year.

Galarneau Farms receiving certificate of tenure & appreciation for 20 years

The following growers were also recognized for their superior efforts growing organic KAMUT® wheat.
Highest Yield - Tie Scott Amundson Robsart, SK
Wendy & Joe Rivard Wood Mountain, SK
Highest Protein Roger Chesney Rockglen, SK
Highest Test Weight Doug Taylor Bengough, SK
Lowest Dockage & Broken Kernels Combination Dustin Kress Consul, KS

Spotlight on KAMUT® Brand Khorasan Wheat User: Patagonia Provisions® 

Last year, Kamut International received an intriguing message from Patagonia®, the outdoor gear company known for its exceptionally high quality and stylish alpine clothing and adventure products. They were interested in using KAMUT® branded couscous in a premium organic food product they were developing. The company, founded by climbing pioneer, Yvon Chouinard in 1965, developed an environmental ethic early in its existence that includes committing ten percent of profits to environmental causes, initiating education campaigns focused on reducing impacts of human activity on the environment, sourcing environmentally friendly and fair trade fabrics, and establishing a reuse and repair program.

A mindful awareness of the supply chain is important to the company and its customers. Thus, it was a natural progression that the company moved into food. The company notes that food culture and tradition is an important part of adventure that not only nourishes the body, but creates memories, and provides an opportunity to connect with companions and local producers, and helps build a deeper understanding of a place and even the world.

Patagonia® began marketing wild salmon jerky in 2012. In 2014, Patagonia Provisions® was launched. The current catalog of products includes not only wild salmon products, but buffalo jerky made from free-roaming, grass-fed bison, organic breakfast pouches, organic fruit and nut bars, soup mixes, and beer.

Patagonia Provisions® will have the two quick cooking side dishes that use KAMUT® brand khorasan wheat couscous: Organic Savory Grains Kale + KAMUT® brand khorasan wheat and Organic Savory Grains Mushroom + KAMUT® brand khorasan wheat.  These products will launch this coming spring.

Patagonia Provisions® strives to help people connect to the food they eat and telling stories and ensuring that the food they provide is produced sustainably and does not harm the environment and benefits the people producing it.


Cabbage Roulade with KAMUT® Khorasan Wheat Filling


1 small chopped onion
½ cup of boiled KAMUT® khorasan wheat berries
2 small chopped carrots
¼ cup of French green lentils
2/3 cup of feta
1 Savoy cabbage
¼ cup of cranberries, dried
1 bunch of cilantro, fresh
¼ cup almonds, chopped
¼ cup hazelnuts, chopped
Salt, pepper, olive oil
2 cups vegetable broth


Soak the KAMUT®  khorasan wheat berries overnight.  Bring a pot of water to boil and add the grain. Once boiling, turn the heat to low and let cook for about 60 minutes.
In a sauce pan over on medium heat, add oil. When hot, added chopped onions and carrots and sauté until softened, about 7 minutes. Add 1 cup of water, salt and pepper to taste. Bring to a boil, then reduce to a simmer. Cook until lentils are tender and have absorbed most of the water, about 20 minutes.  Drain and let cool.
Clean the cilantro and finely chop the leaves.  Mix together with the almonds, hazelnuts, cranberries and feta.  Add the cooled lentil and mix until incorporated. Set aside.
In a large pot (at least a gallon), heat lightly salted water and bring to a boil. Add the cabbage leaves in batches for 2-3 minutes until the leaves have slightly softened. Place the boiled cabbage leaves in a bowl with ice water and then drain in a colander.
Fill the individual cabbage leaves with filling, folding and wrapping the filling with the cabbage leaf.
Preheat the oven to 360 Fahrenheit. Place the stuffed cabbage leaves in an oven appropriate pot, brushing them with the broth. Cook in the covered pot for 40-45 minutes. Serve in the pot and sprinkle with almonds and nuts.

Upcoming Events 

February 15 – 18, 2017
Nuremberg, Germany
Booth Hall 6 / 6 – 140
March 8 – 12, 2017
Natural Products Expo West
Anaheim, California
Anaheim Convention Center
Booth 2605
April 23 – 24, 2017
Baking Congress
Vancouver, British Columbia
Vancouver Convention Centre – East, Hall B
Booth #708
May 20 – 23, 2017
National Restaurant Association Show
Chicago, Illinois
McCormick Place
*KI Staff in Attendance 
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Kamut International, Ltd.
P.O. Box 4903
Missoula, Mt 59806

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Kamut International, Ltd. · P.O. Box 4903 · Missoula, MT 59806 · USA

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