En 2025, des Jardins St Léon encore plus tournés vers le local

Les Jardins St-Léon, le marché extérieur situé sur St Mary’s, ouvre ses portes au public ce 30 avril. Colin Rémillard, copropriétaire, fait le point sur la saison qui s’en vient.

Même si la création des Jardins St-Léon remonte à 1979 par Lise Mulaire et Denis Rémillard, l’excitation est toujours la même quand la date de l’ouverture est connue. Cette année 2025 ne fait pas exception au regard de toutes les réactions enchantées sur les réseaux sociaux quand la compagnie a annoncé son retour pour ce 30 avril.

À l’image des internautes, Colin Rémillard, copropriétaire des Jardins St-Léon a hâte d’accueillir le public et travaille avec son équipe de 55 personnes sur les dernières préparations.

“Tout se passe bien, nos étagères sont déjà bien remplies et nous continuons de les remplir. On a quelques nouveaux employés, mais aussi beaucoup de retours d’anciens, ce qui est toujours un bon signe. La météo a l’air de bien s’annoncer. L’année dernière a été plus occupée que l’année précédente et l’on verra ce qui va passer cette année.”

Red River course focuses on Indigenous cooking techniques, ingredients

With the lunch rush over, the kitchen takes a collective sigh of relief. Jokes are cracked while the flattop is scraped clean and smiles float around the room as prep stations are tidied for the next day’s service.

Gabriel Nanacowop, who had some nerves about overseeing Wiisinin Diner as chef-of-the-day, is feeling particularly satisfied.

“It was good, fast-paced,” says Nanacowop, one of 11 students enrolled in Red River College Polytechnic’s Indigenous Culinary Skills program.

Red River has been offering the yearlong certificate program for nearly a decade. In it, Indigenous students are given a crash course on food preparation, kitchen safety and business basics, with a focus on cultural ingredients and cooking techniques.

Une technologie de pointe au Manitoba

À Saint-Eustache, la compagnie Tritec Concrete se lance dans la commercialisation d’une technologie d’élimination des déchets organiques aux nombreux avantages.

Sur le terrain de la compagnie Tritec Concrete, aux abords de Saint-Eustache à l’ouest de Winnipeg, une machine d’une dizaine de mètres de haut se dresse à l’extérieur, derrière les hangars.

Il s’agit d’un prototype de Rapid Organic Converter (ROC). Celui-ci fonctionne en continu depuis 2016 et a vu le jour sous l’impulsion de Jamie Dufresne, propriétaire de Tritec Concrete, qui a travaillé pendant une bonne partie de sa carrière dans la recherche et le développement.

“Je cherchais un moyen de récupérer les déchets agricoles, que nous brûlions à l’époque, et de trouver un moyen de le granuler ou l’ensacher. Le système actuel consomme tout ce qui est organique.”

Employees aim for the stars at Magellan Aerospace

When making a major career course correction, Julie Robichaud did the math. She calculated that a job at Magellan Aerospace, Winnipeg would give her wings to soar to new and higher professional goals.

“I had just come out of 10 years in hospitality and decided to switch gears, so I started at Magellan at three days a week and they quickly moved me to five days,” says Robichaud.

“It’s been great. The company is very good about giving me the educational and other supports I need to succeed and to grow.”

Magellan Aerospace is a global company that designs, engineers and manufactures aeroengine and aerostructure components for the aerospace and space markets. Located in Winnipeg, the company’s employees build everything from complex aircraft assemblies to satellite buses.

Le rêve sucré de Linh Tran

Avec Rêverie, une boulangerie sans gluten, Linh Tran voit un projet qu’elle a en tête depuis plusieurs années se concrétiser. Si elle s’est lancée dans le sans gluten, c’est avant tout pour des raisons personnelles. Mais, elle observe une demande en hausse année après année.

Tartes, cookies, beignets, gâteaux, desserts et biscuits, en parcourant la page Instagram et le site web de Rêverie, difficile de résister à la tentation face à toutes ces douceurs. Mais pour en arriver là, il a fallu des années d’essais et de pratique à Linh Tran.

Alors qu’elle a quitté son emploi au Centre de santé Saint-Boniface il y a quelques mois, la pâtissière est maintenant totalement concentrée sur Rêverie.

Une passion dès l’enfance

Province invests $17M in Magellan Aerospace to create additional jobs, training

The NDP government is continuing its aggressive support of Manitoba’s aerospace industry, announcing Thursday a significant investment in Magellan Aerospace.

The province is providing Magellan with an $8 million grant and a $9 million loan (to be repaid over 12 years). The investment expects to lead to the creation of more than 60 positions at Magellan. (Its current workforce is about 650.)

The financial assistance will leverage additional capital investment from the company. It is a global player in the aerospace industry, with head offices in the Greater Toronto Area. In addition to its Winnipeg plant, Magellan has three manufacturing operations in Ontario, six in the U.S, six in Europe and two in India.

The Winnipeg plant has been around for close to 100 years. In addition to being a centre of excellence for the company when it comes to machining aero-engine parts, it is also Magellan’s space centre, having manufactured five satellites currently orbiting the Earth.

Slow fashion houses embrace made-to-order to reduce waste

TORONTO - On occasion, fashion designer and clothier Katelyn Woodburn is accused of running a scam.

When a customer makes a purchase without reading the "about" section on her website or following her on social media, they might send an email a week or two later saying something like: "Where's my order? It hasn't even shipped yet? What's going on?" Woodburn recounted from her Vancouver studio.

"Which is a totally reasonable response," she added. Consumers are conditioned to expect instant gratification when it comes to clothes shopping, but that's not really how Woodburn does things.

"I'll say, 'Oh, your shirt is being cut out. We're going to sew it tomorrow.' I tell them the whole process of what's happening. And 100 per cent of the time, I get a response going, 'Oh my gosh, I didn't even realize. This is so cool, no rush at all.'"

The gift of hijab: Fashion designer found empowerment in modesty

As a Muslim woman living in Canada, Hafsa Altaf faced countless challenges on multiple fronts when navigating the fashion industry as a woman in a hijab.

Rejected by local trade shows and craft markets and criticized by detractors in the South Asian community who disapproved of her sartorial ambitions, the 27-year-old artist and designer remained undaunted.

Undeterred by naysayers, she relentlessly called and emailed event organizers, determined to convey the values and mission of her label, Fashion by Hafsa.

Facing down the conservatism of her community was an altogether different struggle, but it was also one of the “greatest things” she has ever done, says the Pakistani-born Canadian, who moved to Saskatchewan with her family when she was four.

Husband-and-wife food bloggers show how two chefs can navigate the home kitchen and stay happy

NEW YORK (AP) — Husband-and-wife food bloggers and podcasters Sonja and Alex Overhiser have a new cookbook that uses a simple step to keep the kitchen a less heated place for two chefs: clear, alternating roles.

“A Couple Cooks: 100 Recipes to Cook Together” lays out ingredients and directions for a wide array of dishes, like any other cookbook, but also divides the cooking tasks — one home chef is designated a square, the other a triangle — so neither is overwhelmed or resentful.

“Everything is more fun together, we think. And so we found that about cooking,” says Sonja Overhiser from their home in Indianapolis. “You’ll stay doing it if you’re doing it with someone else.”

So to make their Meatballs with Fire-Roasted Marinara, one chef preheats the oven and then starts to make the marinara sauce, while the other prepares the meatballs. They come together at the end to coat the cooked meatballs with the sauce and add Parmesan cheese and basil.

New Jenna Rae cookbook focuses on bakers’ favourite home recipes

There’s a sweet new edition on the way.

Sisters Jenna Hutchinson and Ashley Kosowan are expanding their successful local bakery business with a new cookbook venture. Jenna Rae Cakes at Home: Our Favourite Recipes to Enjoy with Family and Friends hits bookstores Oct. 8 and features more than 100 colourful, family-friendly recipes.

The cookbook is a followup to their first release, Jenna Rae Cakes and Sweet Treats, and is a labour of love that brings together the twins’ individual interests.

“Ash was meant to make cookbooks,” says Hutchinson, whose passion for cake design prompted the entrepreneurial siblings to open their first Jenna Rae Cakes shop in 2014.

Almond Nail Bar digs into expansion mode

Winnipeg’s newest export is packing its polish.

The first out-of-province Almond Nail Bar has quietly opened in Burnaby, B.C. Chinh La, the franchise owner, is preparing for a big unveiling in September.

His shop’s opening will be followed by one in Ontario and two more in British Columbia. Back in Manitoba, locations in Niverville and Steinbach are brewing.

In Winnipeg — where La and his wife own two locations — things are “very busy.”

Pride and passion stitched right in

Surrounded by vibrant textiles, Oluwayemisi Josephine Ogunwale, or Yemz, as she likes to be referred to, sits at her sewing machine, brow furrowed in concentration as she stitches the hem of a dress.

The tools of her trade within easy reach — fabric scissors, measuring tapes, cottons of various shades — Ogunwale is in her happy place: creating beautiful and wearable works of art for her loyal clientele.

The dressmaker has always been interested in fashion. As a child she would sew doll clothing from scraps of material her mother discarded. This progressed to altering her own clothes: modifying hems, adjusting frills, loosening or tightening waistlines.

“Sometimes I would destroy the clothes because of how many changes I made to it,” she laughs.

Time to replace your car? How to tell when repair bills are no longer worth it

TORONTO - Deciding whether to fix your aging car again or trade it in for a new one can be a tough calculation at the best of times, let alone when financing costs have significantly jumped and car prices have soared.

Whether to repair or replace your car comes down to balancing the cost and utility of the vehicle, according to Ben Mayhew, a financial planner and founder of Aergo Financial Planning in Halifax.

"But when you're in an environment where used car prices and new car prices are significantly higher, we need to go deeper on looking at that balance," he said.

He suggested finding a trustworthy mechanic who can help determine if an expensive repair could help defer acar purchase.

Raising up books as social justice tools

Valerie Chelangat spends her days reading. She reads every day, mostly in the morning, sometimes before bed in the evenings and, if she has time to spare, in the hours between.

Leaving auto repair life in the rear-view

For decades, Cadillacs, Mustangs and Audis have overnighted in the Exchange District for repairs and transformations.

Now, a Winnipeg mechanic envisions a new use for his shop — one that sees it filled with milk and produce instead of wrenches and tires.

“There’s no groceries down here,” said Andy Baranowski, owner of J.W. McDonald Auto Service. “Where are you going to get your milk?”

The 189 Bannatyne Ave. building has been an auto repair garage for almost a century — since 1923, according to the Manitoba Historical Society.

Black History Manitoba's block party opportunity for chefs to share their passion

As a little girl growing up in Jamaica, Patrice Gilman dreamed that one day, she would cook just like Gladys, her grandmother. Everyone around downtown Kingston knew Gladys, and the little restaurant she owned in the area called Southside. Her dish of tripe and beans was famous, and fed famous athletes and hungry kids alike.

Gilman was fascinated by watching her grandmother manage the little kitchen, cooking all on her own, darting between pots of goat or chicken or fish bubbling on any of a dozen wood-fired stoves. Every morning, Gladys rose before the sun to start making lunch, and every day she was sold out of food not long after noon.

Still, she always had a little something for the kids who hung around, the ones who didn’t have enough.

“She was a one-woman show,” Gilman says. “She would feed the whole community. She had nine children, and raised many more children that weren’t her own. She passed away about 13 years ago, but her spirit lives on so strongly in our family’s heart.”

Chef wants to keep on trucking while she puts down permanent restaurant roots

Tara Hall is just getting started.

The 40-year-old chef is the owner of Winnipeg’s Aboriginal Fusion food truck and she has her sights set on opening a restaurant — sans wheels — focused on the foods she grew up eating.

The elevator pitch is “traditional Aboriginal foods with a fine-dining twist,” Hall says. “We don’t have enough of that here.”

She was born in Vancouver and grew up with her great-grandparents and grandpa on Pinaymootang First Nation in the Interlake. Hall watched her elders and aunties closely in the kitchen and learned to make staples, such as bannock, fried pickerel and saskatoon berry jam, at a young age.

Winnipeg esthetician Tina Cable knows sometimes beauty can be skin-deep

There is nothing quite like the rush of seeing an email from Tina Cable of Myuz Artistry with the subject line “cancellation.”

As one of Winnipeg’s most in-demand skin-care gurus, Cable can be a hard lady to get some face time with. Any available appointments with her for facials, skin consults or facial sculpting are booked almost immediately after she opens her schedule.

And those cancellation emails? You’d better hope you just happened to be checking your inbox when the note arrived, because those spots disappear quickly, too.

Those lucky enough to get in to see Cable know what the hype is about. When it comes to skin care, she has a wealth of information about a volume of products so enormous it can be overwhelming at best and crippling at worst.

Bread Box bake shop brings tastes of Fort Garry Hotel to general public

Ida Albo is on a roll.

After opening a yoga studio and then a skincare clinic at 280 Fort St., the Winnipeg entrepreneur has added a bake shop to the building. The Bread Box had a soft opening on Wednesday and celebrated its grand opening on Thursday.

The menu features items served in the Fort Garry Hotel, located one kilometre south of the shop, where Albo is an owner and the managing partner. The menu includes the hotel’s organic sourdough bâtard and country loaf, made using a 13-year-old wild Manitoba grape starter.

Guests have booked stays at the hotel specifically to stock up on the bâtard (an oval or oblong loaf), Albo said, adding she’s excited to finally share the Fort Garry’s food beyond the hotel’s walls.

Tattoo removal business owners discover customers’ ink easier to erase than scammers’ damaging online reviews

The owners of two Winnipeg tattoo removal outlets say scammers are trying to extort them by posting negative Google reviews, then demanding payment to take them down.

Heavenly Coco Cafe owners order up Chilean, Portuguese pride

A taekwondo lesson and a chat — that’s how a new Chilean- and Portuguese-owned café was born in Winnipeg.

Entrepreneurs lauded as Manitoba Queer Chamber of Commerce’s biz awards return

When Alana Fiks and Angela Farkas opened Black Market Provisions, they hired one employee and almost couldn’t imagine bringing on more.

“We tend to be sort of scared and risk averse, so even the thought of having employees at the time seemed like a dream to us,” said Fiks, who started the shop with Farkas in Winnipeg’s South Osborne neighbourhood almost seven years ago.

The entrepreneurs have built a workplace culture rooted in respect, transparency and well-being. Today, Black Market Provisions has four full-time and six part-time employees.

The Manitoba Queer Chamber of Commerce recognized Fiks and Farkas earlier this week when the organization named the duo as finalists for the Employer of the Year Award as part of its 10th annual MQCC Business Awards.

Co-founder of Winnipeg's NIBI Enviro Tech says 'opportunities are endless' for recycling shipping containers into custom pods

When Robin Richards looks at a shipping container, he sees possibilities. It could be a freezer, backyard cabin or small storefront.

“The opportunities are endless,” Richards said.

The 40-year-old entrepreneur is the co-founder of NIBI Environmental Technologies Ltd., a Winnipeg business that recycles shipping containers and turns them into custom modular pods. The turnkey pods are designed to be mobile and durable.

Richards started the company in 2022 with business partner Kelsey Friesen. Last year, the company set up its headquarters in an industrial park in the Transcona neighbourhood of Winnipeg and began manufacturing pods.