Watch us on TV!

Did you get a chance to watch us on Health Wellness & LIfestyle TV this summer? We made our way to downtown Vancouver where we talked about the ins and outs of being an Ontario farmer and artisan nut producer.  We then got to make a simple and delicious recipe using our local nuts!  If you weren't able to see the interview, check it out here!

agri-food innovation

Jewels Under the Kilt receives Premier's Award for Agri-Food Inovation Excellence

Customers go nuts for Jewels Under the Kilt - a line of locally grown walnuts, pecans and hazelnuts roasted with an addictive mixture of flavourings that range from chipotle to pumpkin pie. In the early days, Elizabeth Burrow grew all the nuts herself on her 95-acre farm, using sustainable practices such as shellfish-based fertilizer, strategic inter-planting and organic insecticidal soap. As the popularity of her snacks has grown, she has planted other nut varieties to expand her offerings. Burrow has also turned to other farms to supplement her nut supply, as well as provide maple syrup, peaches, apples, pumpkins and other flavourings. Now, if discussions with chain stores prove successful, she'll be upping her orders - and Jewels Under the Kilt could soon be winning new fans.

Editorial feature in - Edible Toronto


Elisabeth Burrow and Mitch Kosir won't mind at all if you tell them they're nuts. They knew that changing their lives and careers and venturing into the world of agriculture was going to be a tough nut to crack and would raise some eyebrows. But this husband-and-wife team has everything it takes to succeed: passion and determination—and a wicked sense of humour. What else would you expect from nut farmers and roasters whose brand name is Jewels Under the Kilt?

The couple's big move came in 2010 when Mitch's government IT job had him relocating from Toronto to Guelph. A lifestyle change was imminent. Prior to the move, Lis (who holds a bachelor of music degree, as well as two master's degrees—in geriatric health and public health) was working as director of support services for Sodexo Canada's health care division. In her role overseeing patient foodservice she worked on compliance issues and was an active proponent of using fresh, local, quality ingredients, but it was a struggle to effect the kinds of changes she wanted to see in an industry that's filled with budget constraints and fixed policies.

"I just got fed up with the food system in health care, where fresh was overlooked for frozen," she says. "When I left Toronto, food was not my friend."