Dozens sickened in expanding salmonella outbreak linked to recalled cucumbers

Nearly four dozen people in 18 states have been sickened in an expanding outbreak of salmonella food poisoning tied to recalled cucumbers sent to restaurants, hospitals, cruise ships and grocery stores, including Target stores, federal health officials said Friday.

At least 16 people have been hospitalized after eating cucumbers produced by Florida-based Bedner Growers and distributed by Fresh Start Produce Sales, the U.S. Centers for Disease Control and Prevention reported. The cucumbers were sold from April 29 through May 19.

The outbreak includes reports of illness from people aboard six different cruise ships that departed from U.S. ports between late March and mid-April, the CDC said. The true number of sick people is likely much higher and the outbreak could affect additional states, officials said.

Several companies have issued recalls for whole cucumbers and cucumbers used in a range of sandwiches, salsas and other foods linked to the outbreak. Target recalled dozens of products, including whole cucumbers, salads and vegetable rolls.

What is a famine and who declares one?

For months, U.N. officials, aid groups and experts have warned that Palestinians in Gaza are on the brink of famine.

Earlier this month, Israel eased a weekslong blockade on the territory as a result of international criticism, but the U.N. humanitarian aid office said Friday that deliveries into Gaza remain severely restricted, describing the current flow of food as a trickle into an area facing catastrophic levels of hunger.

Gaza’s population of more than 2 million people relies almost entirely on outside aid to survive because Israel’s 19-month-old military offensive has wiped out most capacity to produce food inside the territory.

Israel said it imposed the blockade to pressure Hamas into releasing the hostages it holds and because it accuses Hamas of siphoning off aid, without providing evidence. The U.N. says there are mechanisms in place that prevent any significant diversion of aid, though aid trucks have been robbed and hungry crowds have broken into aid warehouses a few times.

Oreo maker Mondelez sues Aldi, alleging grocery chain copies its packaging to confuse customers

Snack food maker Mondelez International is suing the Aldi supermarket chain, alleging the packaging for Aldi's store-brand cookies and crackers “blatantly copies” Mondelez products like Chips Ahoy, Wheat Thins and Oreos.

In a federal lawsuit filed Tuesday in Illinois, Chicago-based Mondelez said Aldi’s packaging was “likely to deceive and confuse customers” and threatened to irreparably harm Mondelez and its brands. The company is seeking monetary damages and a court order that would stop Aldi from selling products that infringe on its trademarks.

Aldi didn't respond to messages seeking comment. The U.S. branch of Aldi, which is based in Batavia, Illinois, was named in the lawsuit.

In the lawsuit, Mondelez displayed side-by-side photos of multiple products. Aldi’s Thin Wheat crackers, for example, come in a gold box very similar to Mondelez's Wheat Thins. Aldi’s chocolate sandwich cookies and Oreos both have blue packaging. The supermarket's Golden Round crackers and Mondelez’s Ritz crackers are packaged in red boxes.

Heiltsuk Nation ratification feast brings written constitution into force

The Heiltsuk Nation has ratified its written constitution through a celebratory feast in Bella Bella, B.C.

Marilyn Slett, the nation's elected chief, called it a "monumental day" that comes after two decades of development and consultation.

"It's hard to put into words how big it is. It's definitely a day of celebration and reflection on everything that brought us to the day," Slett said of Friday's feast.

The Heiltsuk Nation approved the adoption of a written constitution for the First Nation on British Columbia's central coast in February. That followed six months of engagement with more than 2,000 Heiltsuk members in Bella Bella, Nanaimo and Vancouver.

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.”

Sirop d’érable, le trésor de Saint-Pierre-Jolys

L’incontournable Festival du Temps des sucres se prépare à revenir au village de Saint-Pierre-Jolys les 5 et 6 avril. Prenant place dans la Cabane à sucre, une extension du musée, les visiteurs pourront festoyer et célébrer ce fameux sirop local aux teintes ambrées.

Le temps se fait plus doux dans le village de Saint-Pierre-Jolys où les récoltes de sirop d’érable ont doucement commencé depuis la semaine du 17 mars.

En effet, des gelées la nuit combinées à des températures plus élevées le jour créent les conditions propices à la saison des récoltes. Ce type de météo permet d’exercer une pression à l’intérieur de l’arbre favorisant ensuite l’écoulement de “l’eau sucrée” comme aime l’appeler Roland Gagné, le gérant de la Cabane à sucre du village.

“Grâce à Mère Nature, l’eau remonte des racines jusqu’en haut de l’arbre. Ça permet de nettoyer les veines de l’érable et ensuite le liquide s’écoule.”

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.

Muslim student association serving thousands of meals during Ramadan at U of M

The University of Manitoba Muslim Students’ Association is serving more than 7,000 free meals during the month of Ramadan.

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

Serving — and feeding — the community

A group of young Muslim men walked up and down Main Street Saturday morning offering sandwiches, loaves of bread and cans of pop to Winnipeg’s homeless population in the spirit of holiday giving.

“This is what I was taught from a very young age, to volunteer for a good cause and to give back,” said Faraad Tahir, who has been a part of the Ahmadiyya Muslim Youth Association since he was a boy.

Tahir and others from the 50-person group spent the morning making more than 100 sandwiches before loading up their vehicles and heading downtown. The group handed out the food and drinks to people outside of Main Street Project and Siloam Mission before they planned to give out the remainder — if there was any — at Portage Place.

Tahir, 22, came to Winnipeg from Pakistan as a child and immediately felt the group’s community support.

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.

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.

Muslim Canadians’ Eid celebrations reflect diversity

My earliest Eid memory is of my grandma cooking fresh, hot Sirnee — a soft, sweet, spiced, cooked dough made of flour and butter. That divine smell alone would make anyone excited to celebrate Eid.

Eid-al-Fitr (also called the “Festival of Breaking Fast” or just Eid) marks the end of Ramadan, the holy month in which Muslims fast daily from dawn until sundown. It is an opportunity to foster gratitude, discipline and deepen our connection with God, so we can live from a place of higher consciousness. Not for a single month, but for our entire lives.

Coming from a Guyanese family, I grew up with Hindu and Muslim family members. It wasn’t until my paternal grandparents immigrated to Winnipeg we started to celebrate Eid. After Ramadan, we would gather at their house to feast and enjoy West Indian sweets. We also spent more time in the community donating food hampers and strengthening our faith through acts of charity.

As Eid quickly approaches this week, most Muslims celebrate in the same religious sense, but cultural traditions differ from one country to another. A common assumption is being of Muslim faith is synonymous with Middle Eastern countries, but my Muslim friends and I represent the diversity in Islam.

Chasser, pour avoir la conscience tranquille

Vanessa Ahing a été végétarienne pendant plus de quatre années. Par refus de l’industrie de la viande qui, à son avis, est cruelle et nuit à l’environnement. Pourtant, un bon steak lui manquait. Pour réconcilier conscience et palais, un choix nouveau s’imposait...

Un soir de septembre, 2013, Vanessa Ahing rentrait de la campagne, où elle avait abattu son premier chevreuil. Souvenir de l’enseignante de 31ans: “J’étais toute seule. J’avais suivi une formation de chasse pour femmes, organisée par la Manitoba Wildlife Foundation. Mon chevreuil, coupé en quarts, était dans un sac de hockey dans le coffre de ma Honda Civic. C’était mon premier animal. Je voulais vivre l’expérience complète de la chasse. Donc pas question pour moi d’aller chez un boucher. D’ailleurs, j’étais étudiante. Je n’avais pas le fric pour me payer un tel service.

“Je me demandais comment j’allais faire pour préparer cette viande. Je n’ai pas été élevée dans une famille de chasseurs, ou même de jardiniers. Mes parents n’étaient pas prêts à avoir un chevreuil chez eux. Et moi, je vivais dans un petit appartement pour célibataires au centre-ville de Winnipeg.

“Il était tard. Trop tard pour dépecer l’animal tout de suite. Alors, j’ai ouvert les fenêtres de mon appartement. Je me suis endormie dans mon sac de couchage. Le lendemain, j’ai tapé ‘Comment couper de la viande de chevreuil’ sur YouTube. Et je me suis mise à l’œuvre.”

Drone application big step in crop protection

It’s been a long time coming, but Health Canada is finally moving forward with a plan that would allow farmers to spray weeds using drones.

The department that oversees Canada’s Pest Management Regulatory Agency has launched a 30-day public consultation process on a proposal to regulate drone applications of pesticides similarly to manned aircraft applications.

The change, if approved, would allow manufacturers whose products are already approved for application by manned aircraft to add application by drones to their product labels without going through the costly and time-consuming process of applying for a label change.

Currently, there are no agricultural pesticide products registered for drone application largely because the current regulations require every product to go through a separate registration process providing supporting data.

Purim treats shared with others

Volunteers with the grassroots, non-profit organization Urban Wagons have been walking the downtown streets of Winnipeg every Monday evening for the last three years offering seasonal clothing, self-care products, bottled water, hot soup, plastic wrapped sandwiches, granola bars and fruit to any unsheltered and vulnerable individuals that they encounter.

This week their food offerings will include a new item: triangular shaped fruit or poppyseed filled pastries called hamantashen. Hamantashen are the traditional food associated with the Jewish holiday of Purim.

Purim is a widely celebrated, joyous festival commemorating events that occurred in the fourth century BCE after Haman, an adviser to the Persian King Ahasuerus, plotted, with the king’s assent, to murder the regime’s Jewish population. Haman’s plan was foiled when the king’s wife, Queen Esther, a secret Jew, risked her life by revealing her true identity to her husband and entreated him not to annihilate her people. Thanks to her courage, the Jewish population of Persia was saved and Haman was punished for his malevolent machinations.

The story of Purim is recounted in the Old Testament Book of Esther, or Megillah Esther, which is read aloud in synagogue on the eve of and during the day of the holiday. Listening to the reading of the Megillah is one of the main mitzvot, or commandments, associated with Purim, which begins this year on the evening of March 2.

Burger King to bring AI-based voice coach to Canada later this year

When you stop at a Burger King later this year, staff may have an artificial intelligence-based coach in their ears.

Restaurant Brands International, the owner of the fast-food giant, revealed Thursday that it is bringing its new Patty tool to Canada in the second half of 2026.

Patty is a voice-based assistant which will be piped through the headsets Burger King staff wear, listening to their conversations and prodding them toward more attentive customer service and efficiency.

The tool will be able to remind employees how to make food orders and help them upsell customers.

Belated Lunar New Year party a feast of Korean culture

For the last month, Andrea Kitano has been spending her weekends hosting hanbok fashion shows at shopping centres across Winnipeg.

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.