Summer has arrived and with-it come greener pastures, long hot days, al fresco dining, sizzling barbecues with friends, spontaneous picnics, enjoying the fruits and vegetables of the season and supporting local businesses. We’re tucking into summer with a few fresh favourites.

This summer we are enjoying ice cream sandwiches from Abbey’s Creations, juicing using the Hamilton Beach Whole Fruit Juice Extractor, the LOVED. collection created by Ryan Massel, and mustards from Cian’s Mustards.

Fermented Ketchup

Fermentation is one of the oldest practices in human history. In fact, the Journal of Anthropology reports evidence of fermented fish in a Scandinavian dig dating back 9,200 years. Fermentation transforms and preserves food using microorganisms. Fermented foods are becoming more popular in grocery stores, kitchens and daily life and we’re always blown away when we find new fermented products, like say, ketchup. A graduate of Le Cordon Bleu in Sydney, Australia, Calgarian chef Kyle Hanna has worked around the world. His discoveries of fermented foods through his travels led him to create Culture Shocked, a passion project focused on fermentation, upon his return home. He experimented using ancient methods until he was ready to bottle his products. We are all about gut health and really love his ketchup, kraut and hot sauces. Small-batch, limited-release items like blue agave and lime hot sauce and naturally fermented pickled jalapenos show up seasonally and are available at local markets. When asked what the future looks like, Kyle says “I’d like to continue honing my craft and expanding my reach to share it with even more amazing people.” Find his products at The Apple Lady, For Goodness Bake, The Magic Pantry, The Mainstreet Market in Okotoks, Community Natural Foods and online.

Fermented Ketchup | Culture Shocked | $10 |