Sunflower and canola oils contain oleic acid, a stable, Omega-9 monounsaturated fat. Oils with high oleic content are more stable, minimizing the need for hydrogenation. Says one industry expert, “The benefits…go beyond the elimination of hydrogenation. The oil also performs better on commercial frying applications. It last longer and doesn’t gum up equipment.” Photo by field editor Lorne McClinton, from the article “Omega 3-6-9,” The Furrow, March 2014.


Here at The Furrow and Homestead magazines, we love looking through the photos our field editors capture on their travels. Unfortunately, there’s only so much space in our print magazines. So with “The Occasional Photo,” we’ll showcase some of the inspiring photography we just couldn’t make room for in the magazine. We may dust off some favorite shots from past articles, too. Enjoy, and check back for more from “The Occasional Photo.”

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