Alberta Bee News
February 2021
in this initiative from the very beginning in 2018. What stands out is all the support we received from our eight core partners, particularly Alberta Innovates, which has provided us a home and a full slate of services without which we could not have launched as quickly and smoothly as we did. We’re truly grateful for all the partners have done on our behalf. It’s that kind of cooperation and interdependence that will lead to success for CAAIN and the projects we’re funding.”
expertise. We will essentially be mapping out and expanding the entire technologically-inclined agriculture ecosystem.” Dr. Kreplin pauses before finishing her thought. “This has extraordinary potential, and if we are successful, the impact could be felt for generations. “Producers are—quite rightly—hesitant to invest in new technology. There is tremendous perceived risk in changing horses mid-stream when the one you’re on is doing just fine. CAAIN’s network will work to educate and connect all the relevant players, so that the next generation of farmers and ranchers—and beekeepers!—understands and has access to the best technology resources possible. That’s how we’re going to stay ahead of the curve and make Canada the world’s top agri-food processing and exporting nation.”
All this means that there are now Canadian resources dedicated to creating formal mechanisms supporting agricultural and agrifood innovation up and down the value chain. Not only is CAAIN providing funds for much needed innovation; it is also fostering the development of an environment dedicated to the continued advancement of one of our country’s key sectors. As the current pandemic has shown us, never has there been a more urgent need for such a network.
She stops, before offering up a final thought. “I’ve been involved
Recipe of the Month
Honey Cinnamon Brioche Recipe by Heidi Richter https://ediblevancouverisland.ediblecommunities.com/ recipes/honey-cinnamon-brioche Honey adds an earthy sweetness and additional moisture to the traditional brioche loaf. INSTRUCTIONS Start the dough at 6pm the night before for fresh baked bread the next morning. Note that a good stand mixer is key for this recipe. Makes 2 loaves INGREDIENTS • 1 package (8g) active dry yeast •
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½ cup warm milk
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1/3 cup liquid honey 3½ cups all-purpose flour 1 Tbsp ground cinnamon
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Cover the dough and let rise for 2–2 ½ hours or until doubled. Deflate the dough by scraping and lifting around the circumference where the dough meets the bowl. Cover the bowl tightly and refrigerate 4–6 hours or overnight (it will double again during this time).
1 tsp salt 5 large eggs ¾ cup unsalted butter at room temperature
Line a large baking sheet with parchment. Deflate the chilled dough and scrape it onto a clean work surface. Shape the dough into a log and cut into 6 equal portions (approx. 7 oz each). Roll each portion into an even 14” strand (if the dough springs back, let it rest 10 minutes, then re-roll).
METHOD In the bowl of a stand mixer fitted with a dough hook, combine the milk and yeast and let stand for 5 minutes. Add the honey and stir to dissolve.
Arrange 3 strands in a row, pinch the top ends together and braid down the length. Pinch together the bottom of the strands and tuck both ends under. Place the dough on the baking sheet and repeat with the remaining strands (allow an 8” space between them on the baking sheet). Loosely cover and let rise for 1½ hours.
Sift together flour, salt and cinnamon. Add 4 eggs and the dry ingredients to the yeast mixture, then mix on low speed until all the flour is incorporated. Turn the mixer to medium and continue mixing until a smooth elastic dough forms (about 5 minutes).
Centre a rack in the middle of the oven and preheat to 350°F. Beat the remaining egg, then lightly brush it over the top of the dough. Bake for 30–35 minutes or until puffy and golden. Let cool 5 min on the pan before transferring to a wire rack to cool completely.
Reduce the mixer to low and add the butter 1 Tbsp at a time, increasing the speed to medium-high between additions to fully combine. You should hear the dough ‘slap’ against the side of the bowl as you mix. Once all the butter is incorporated, continue mixing on low for another 10 minutes, or until a smooth elastic dough forms.
Recipe adapted from Nancy Silverton’s contribution to “Baking with Julia.” 11
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