Check out the latest interview and article with Jason Persall about our Canola Oil in the January 2010 edition of Canada's Reader's Digest. Page 103 contains the article on "Good Fats: You CAN Indulge this Season!"
A Focus on Family - Pristine Gourmet and the Children’s Aid Foundation
The Children’s Aid Foundation (CAF) is pleased to announce an exciting new partnership with Pristine Gourmet, a family-owned farming business based in Ontario. Starting in January 2008, 1% of retail sales of Pristine Gourmet’s premium canola oils, soybean oils and vinaigrettes will benefit the CAF and help to serve the thousands of abused, neglected and high-risk children in Canada.
Jason Persall, a grain farmer in Waterford, Ontario, discovered a few years ago that when it’s cold pressed without chemicals or solvents, canola seed produces a vibrant and flavour-packed oil—one that’s brilliant for salads or dipping
Oil’s well! - The Persalls Eye the Future with Optimism
What is Canada’s Maple Leaf doing beside the words “cold-pressed” and “extra virgin?” Terms we associate with olive oil assure us that flavour, aroma and nutritional benefits are intact. And now they are front and centre on the mock-up of a new label for Pristine Oils. As soy oil trickles from an auger-like press into a storage tank at the Persall Naturals processing facility in rural Waterford, Jason Persall explains.
One Cannot Live on Riesling Alone - The Globe & Mail
By our second week on the 100-Mile Diet, my family's three-week experiment of eating only foods that are grown and processed within a tight 100-mile radius of Toronto, we were eating really well.
Pristine Oils. The Natural Alternative - Toronto Star
We usually think of olive oil when we hear the phrase "cold- pressed." A Waterford, Ont., farm family wants us to think of their canola and soybean oils, too. You'll be surprised at the clear, full flavours. Pristine Oils, made by Persall Naturals Ltd., are alternatives to not only olive oil, but those mass-produced, refined vegetable oils used slapdash in the kitchen
Who is The Gourmet Farmer! And what is The Gourmet Farmer all about? Watch all new episodes coming this fall and meet farmers, learn what they do....eat what they grow!
Edamame Part 1
Eda what? Edamame! Jason Persall, The Gourmet Farmer tells us about this super healthy and delicious food, and is then joined by Chef Tracey Winkworth, owner of the prestigious restaurant The Belworth House. Chef Tracey shows us a simple and tasty edamame recipe. Stay tuned for Part 2 of Edamame, when Chef Tracey brings us another amazing dish! Coming soon!
Edamame Part 2
The Gourmet Farmer, Jason Persall is in the field with Chef Tracey Winkworth for part two of our episode on edamame. Don't forget to visit Chef Tracey's restaurant The Belworth House at www.belworthhouse.com
Home on the Range Part 1
Texas Long Horn Cattle! In Ontario! Join The Gourmet Farmer Jason Persall as he tours the Y U Ranch with owner Bryan Gilvesy. Bryan shows us a new way of farming using nature as partner! Then in the next 2 parts of this exciting episode, Chef Tracy Winkworth gives us 2 amazing Grass-Fed Beef recipes! This is good food people!
Don't forget to check out www.pristinegourmet.com, www.belworthhouse.com, and www.yuranch.com
Home on the Range Part 2
The Gourmet Farmer is at the YU Ranch (www.yuranch.com) in Tillsonburg Ontario. In this second part of the episode, Chef Tracy Winkworth (www.belworthhouse.com) shows us how to make one heck of a gourmet burger from Grass-fed Beef, grown right on the YU Ranch by Bryan and Cathy Gilvesy. Stay tuned, because part 3 Chef Tracy gets classy with one delicious tenderloin.
Home on the Range Part 3
Chef Tracy shows us how to cook an amazing Grass-Fed Beef Tenderloin out at the YU Ranch. Viewer discretion advised, this will make you hungry!
