Dawn Woodward, owner and baker at Evelyn’s Crackers, is fascinated by the taste of grains which have not been ruthlessly standardized for the broadest possible utility. She recently published Flour Is Flavour, a charming work of practical advocacy for using a variety of locally-grown flours, from wheat and its kin like emmer, spelt, and einkorn to barley, rye, oats, and buckwheat.

"Flour is actually more than flavour. Flour is food and provides nourishment. Its aroma, colour, taste, and texture are visual and sensory expressions of how we treat the soil, our respect for the environment, and for each other.

Whole grain flours provide bakers with a diversity of options, offering a range of nutrients and flavours. They also regenerate our soils, support local farmers, boost local economies, and increase community well-being. They offer a taste of place and a sense of history."

Dawn will talk a bit about practical concerns like how to incorporate local whole grains into your diet and how to troubleshoot baking with 'non-standard' flours, but also touch on some of the deeper issues the these essential ingredients, once considered the 'staff of life', connect us to our farmers, land and history.

Signed copies of Dawn's book, Flour Is Flavour, will be available for purchase ($25)
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Dinner by Len Senater

Evelyn's Crackers & Bread
A selection of Dawn's rye bread and artisanal crackers made from local heritage grains, with a little fennel and local cold pressed sunflower oil. Served with butter, a selection of spreads, and crudité.

Ontario Grain "Risotto"
Local spelt or barley (depending on availability) prepared as creamy 'risotto' with miso, shiitake mushrooms and edamame, garnished with seared squid -or- king oyster mushroom (vegan) and a wheatgrass pesto. Served alongside sautéed Asian greens.

Selection of cookies
Dawn's homemade cookies, made with local heritage grains: Gingersnap, Chocolate chip, Oatmeal raisin, and Chocolate Ginger, and coffee or tea.
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Dawn Woodward is a grain activist. She has been the owner/baker of Toronto’s Evelyn’s Crackers for more than 18 years. She also teaches classes, and is the author of Flour is Flavour (Good Egg Books, 2024)
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Len Senater is the founder and proprietor of The Depanneur, who happily cooks for his friends and neighbours.
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Every month The Depanneur invites a local food personality to talk about something that interests them while Dep founder Len Senater cooks dinner for everyone.