Awn [“on”]
noun – Botany.
1) a bristlelike appendage of a plant, especially on the glumes of cereal and other grasses.
2) such appendages collectively, as those forming the beard of wheat, barley, etc.
I first heard the word ‘Awn’ standing in a research plot of wheat and barley at The University of Alberta farm. The word is beautiful – simple and solid and connected to one of my favourite ingredients that is so close to Alberta.
From the first few conversations of rebranding, the word ‘Awn’ kept coming up. But what does it mean, will people know? Food starts in the field, it starts long before it hits our plate, it starts long before that ingredient makes it into our kitchen. Wheat was the first ingredient to connect me to the farmer. It was the first ingredient that started me on the journey of wanting and needing to know more. I love Alberta, I love what it has to offer – from the communities’ desire to welcome new businesses, to the sense of collaboration between small business owners, to the willingness of farmers to share their stories and knowledge, to the bright blue skies. Is there anything more beautiful than a wheat field at the peak of the summer season with bright blue prairie skies and green wheat dancing below? Perhaps there is one thing – that same blue sky in autumn, when the light has changed a little and the crop is now ripe and ready for harvest. The word ‘awn’ connects my business so beautifully to Alberta – to agriculture.
Meet Kaelin
In January of 2015 I landed in Cork City, Ireland and headed out to the country to begin a crazy adventure at Ballymaloe Cookery School in Shanagarry Co. Cork. I spent twelve weeks cooking fantastic food with the best ingredients on the middle of a stunning organic farm in Ireland – it sounds too be good true right? I look back, and I still can’t quite believe just how much I learned in those twelve weeks.
I am a confident chef with strong values and beliefs about ingredients – how they are grown, how they are purchased, how they are cooked, and how they are eaten. I came home with ideas swimming through my head, and quickly those ideas started to come together to form Awn Kitchen.
I believe that in our fast-paced society we have somehow lost something that is a critical part of our daily lives. Somewhere along the line we see food as something that should be cheap and fast, but we don’t really think about what we are putting into our bodies. We need to go back to the basics, slow down, and enjoy the simple things in life like a delicious meal at the table, without technology with family and friends.
I hope to inspire people to spend time in the kitchen, to think about food in a different way, to realize food can be quick and easy, but healthy too. I support local farmers and producers, I believe we should eat what’s in season, that quality ingredients need little tweaking to make a delicious meal, and that we can all be great cooks – it starts with a good recipe, the right ingredients and a few basic pieces of kitchen equipment.
