www.GoodinEveryGrain.ca Good in Every Grain 34 WHY FOOD INFLUENCERS? Partnering with prominent chefs with a large following on social media channels allowed us to reach a target audience interested in new recipes, and partnering with food professionals adds a layer of credibility to our content. Featuring delicious, easy-tomake recipes and appealing to a wide range of audiences, from the most amateur cooks to a self-proclaimed foodie, are great ways for Good in Every Grain to connect with consumer audiences on a digital platform. Shifting to a more visual focus, with the recipes primarily being promoted via video, speaks to the changing culture of how social media users watch and retain information. Short, snappy, eye-catching videos are a quick way to grab an audience's attention. Showcasing our five grains as the "heroes" of great, visually appealing recipes helps build our brand (and grain) awareness for audiences that may not consider how to use Ontario grains in everyday recipes. To view our recipes and videos created with Chefs Paul and Erika, visit www.GoodinEveryGrain.ca or follow us on Facebook, Instagram, Twitter, and YouTube. • CHEFS COLLABORATE FOR HERO RECIPES GOOD IN EVERY GRAINpartnered with two professional chef influencers this past spring to create digital grain-based recipes shared on Youtube, and Instagram via the Good in Every Grain public outreach brand. CHEF ERIKA KARBELNIK Good in Every Grain partnered with Chef Erika Karbelnik, Top Chef Canada's Season 9 winner, to create, produce, and film five grain-based recipe videos. Recipes included charred onion and soy broth ramen, chocolate and brie grilled cheese, eggplant fries, oat chocolate chip tahini banana pancakes, Persian chicken, and lemon barley soup. CHEF PAUL LILLAKAS Our second partnership was with Estonian-Canadian chef and recipe writer Paul Lillakas to create, produce and film five grain-based recipe videos. Recipes included crispy teriyaki chicken sliders, loaded nachos, roasted cauliflower and barley salad, salted caramel oat crumble, and coconut tofu miso soup. Each dish featured Ontario grains as the "hero" of the recipe. Barley was showcased as a great whole grain to add to salads or soups; grain corn's processed products (corn chips and cornstarch) were highlighted as great ways to use grain corn to build a recipe; and oats' versatility and ease of use were demonstrated with a pancake using oat flour and a delectable crumble made with rolled oats. Soybeans were highlighted with its end products: tofu, miso, and soy-based broth; and lastly, wheat flour was used to dress up chicken sliders and as the base layer for a unique and delicious sweet/savoury grilled cheese. And, this author can attest, the food was as delicious as the videos looked.
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