| (a) | Identify a variety of grains (e.g., quinoa, wheat, rice, corn, oats) used for food. |
| (b) | Understand terminology related to grains such as refined, whole grain, enriched, fortified, converted and instant. |
| (c) | Identify and explain the main grain kernel parts (i.e., bran, germ, endosperm) and their functions and uses in cooking. |
| (d) | Explore key nutrients provided by grains and grain products. |
| (e) | Examine the importance of grains and grain products in a healthy eating pattern. |
| (f) | Compare organic and conventionally grown grains. |
| (g) | Assess the importance of whole grains in Canada’s Food Guide and the role they play in a healthy eating pattern. |
| (h) | Investigate the types of grains grown in Saskatchewan and the economic impact of grain production and food processing in the province. |
| (i) | Research ingredients and products (e.g., flour, cereals, pasta) made from Canadian grains and the processes used to harvest and create them. |
| (j) | Compare processed and unprocessed forms of grains using criteria such as cost per serving, time to prepare, equipment required, nutritional value and taste. |
| (k) | Develop guidelines for the selection and storage of grain products. |
| (l) | Research recipes of interest that incorporate grains and grain products. |
| (m) | Demonstrate the basic steps for cooking grains and grain products. |
| (n) | Prepare or describe the preparation of dishes that feature grains and grain products (e.g., flours, pastas, rice, cereals) for a variety of purposes. |
| (o) | Explore allergies and intolerances (e.g., gluten intolerance) related to grain products. |
| (p) | Explore grain products (e.g., caraway, coriander, fenugreek) from a variety of cultures around the world that have become available in Saskatchewan. |
Hosted by author and journalist Jenn Sharp, this documentary series highlights unique Saskatchewan ingredients and their journey from the field to the plate.
Jenn discovers how vital yeast is in everything from beer and wine to sourdough bread and pizza dough.
Season 3 consists of 8 episodes, including:
Saskatoon Berry
Garlic
Yeast
Wild Rice
Potato
Egg
Bison
Salt
Running time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Saskatoon Berry
Synonymous with Saskatchewan, saskatoon berries aren’t just for pies as Jenn discovers unique uses of the fruit in this In the first episode of Season 3.
Season 3 consists of 8 episodes, including:
Saskatoon Berry
Garlic
Yeast
Wild Rice
Potato
Egg
Bison
Salt
Running time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Garlic
Jenn learns about growing garlic before visiting a Mexican restaurant where it is showcased in a variety of dishes.
Season 3 consists of 8 episodes, including:
Saskatoon Berry
Garlic
Yeast
Wild Rice
Potato
Egg
Bison
Salt
Running time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Jenn joins the wild rice harvest in Northwest Saskatchewan before sharing a meal that uses the ingredient in creative ways.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
From handmade perogies to samosas, Jenn learns different ways to cook with potatoes.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Jenn traces the humble egg’s journey from a local farm to the kitchen, where she makes two classic egg dishes.
Season 3 consists of 8 episodes, including:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Running time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Jenn visits a First Nations community that has brought bison back to their traditional lands and a family focused on regeneratvie agriculture.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.
The field-to-plate documentary series follows host, Jenn Sharp, as she travels across Saskatchewan and learns about 8 ingredients. Jenn joins farmers, growers, artisans, and chefs and discovers how these simple ingredients are elevated into mouthwatering dishes.
Mined in Saskatchewan, salt is vital in the kitchen. Jenn learns how the 'magic' ingredient can accentuate and elevate a dish.
Season 3 features a dedicated episode for each of these topics:
- Saskatoon Berry
- Garlic
- Yeast
- Wild Rice
- Potato
- Egg
- Bison
- Salt
Run time is 30 minutes for each episode.