Edible Toronto

From Family Recipes to Cricket Sauces

• Photo by Alexandra Sienkiewicz

  The wall of both knowledge and inspiration at Food Starter.

• Simi Kular (left) and her mother Jessie (right) started Jaswant's Kitchen, one of 150 companies that have worked with Food Starter since it launched in its North York space in 2015.

• The Kulars source their own spices, roast them and then grind them to create precise blends sold under the Jaswant's Kitchen label.

• Esther Jiang came to Food Starter to help launch Gryllies, a cricket-based pasta sauce that started as a university project. She sources crickets through Ontario's own Entomo Farms, one of the largest cricket farms in the world.

• Gryllies uses crickets in powder form, which allows for a smooth sauce. Each cup contains 12 grams of protein. It is also high in iron.

• Ted Fleming plans to expand his offerings of non-alcoholic craft beer to include a lager and stout, all under the Partake label.

• Partake IPA.