Three Farmers is a trio of Saskatchewan farmers who are growing the ancient camelina seed and producing cold-pressed camelina oil which is rich in omega-3 and omega-6 fatty acids and Vitamin E. “Farming, they are proud to say, is not simply a job, but a way of life.”

Chef Elysia Vandenhurk, whose father is one of the founders of Three Farmers, showcased camelina oil on the Calgary Co-op Kitchen Theatre stage for the first time in 2013. She was joined on stage by her sister Natasha Vandenhurk. They will be back again July 4 & 6 at 6:30 p.m. in the Western Oasis, BMO Centre Halls D & E.

For a full list of presenters on the Calgary Co-op Kitchen Theatre stage please visit the Western Showcase website.

ThreeFarmersNatashaElysia

Natasha and Elysia

Calgary Stampede (CS): Briefly Tell Us about Yourself and What Your Typical Day Looks Like

Chef Elysia: I am COO of Three Farmers Products, a Saskatchewan company focused on growing and creating natural and healthy foods for Canadian consumers. I am a Red Seal chef and trained at SIAST in Saskatoon. I have trained under celebrity chefs such as Susur Lee in Toronto. I joined Three Farmers Products in 2011 to help create value added agricultural foods that could be commercialized and taken to market.

A typically day for me involves a lot of travel. I am very active in the promotion of Three Farmers Products which has me on the road often to cities such as Toronto, Vancouver, Montreal, Calgary, etc. I work closely with retailers and chefs to spread the word about Camelina Oil and Three Farmers latest product, Roasted Chickpeas.

CS: When Did You Know You Wanted to be involved in the Food Industry?

I decided to go to Chef School upon graduating from grade 12. I had always been very creative and loved to put that creativity to the test in the kitchen.

CS: What Do You Love About Your Job?

I love that every day holds something new and different for me. I get to travel and meet so many interesting people every day. I also get to help people understand the value of healthy, clean foods and reinforce how important our farmers are. I get to take a piece of the Prairies with me to all the large cities that I visit and share with them the food culture that I grew up with.

CS: Do You Have a Favourite Memory of the Calgary Stampede or Kitchen?

The Calgary Stampede is always a time of great excitement for me. I love that everyone brings out their cowboy attire and we all gather together to have a good time. It’s an event that creates such great vibes throughout the entire country! Last year was my first year doing the Kitchen Theatre and we had a blast. We got to share our story and our product with people that had never tried camelina oil before and it was fun!

CS: Do You Have a Recipe You Would Like to Share With Our Readers?

One of our most loved recipes is our hummus recipe:

David Stobbe / stobbephoto.ca

Hummus
540ml can of chickpea
1/2 tsp cumin
3 tbsp lemon juice
1-2 cloves fresh garlic
½ cup camelina oil
4-5 leaves fresh basil, chopped
pinch cracked black pepper
pinch salt, to taste

Put the chickpeas, lemon juice, garlic, and cumin in the food processor and blend together. When well blended, poor in the oil very slowly to ensure emulsification. Add chopped basil. Season with salt and pepper to taste.

Visit the Three Farmers website for many more healthy and innovative recipes.