B.C. organization enters debate on government-run grocery amid rising food costs

VANCOUVER - When Elizabeth Osinde arrived in Canada about two years ago as a refugee from Kenya, pregnant with her son, she remembers being able to buy a bunch of kale for $2 or $3.

That same bunch is now closer to $5.

Osinde said she has a deep sense of gratitude for everything that Canada and the refugee program provide for her and her son, but she still has to rely on emergency hampers from Vancouver's Union Gospel Mission to make ends meet.

"I get half of my groceries from them because sometimes it's a challenge," she said of the hampers that are available to her one every three months, that also come with non-perishable items such as diapers and a $25 gift card for a local grocery store.

Small businesses weigh cost of carrying credit card fees, possibility of cash-only crime

Cash, credit or debit — or maybe just one and not the others? Even as technology advances, rising costs and the impacts of crime mean some Manitoba businesses are still seeking new ways to settle the bill with customers.

In Morden, Alex Kanski found himself in the middle of an unexpected controversy when he announced his family restaurant, Moment in Thyme Neighbourhood Grill, would be removing its card payment system and only accepting cash at the end of January.

Kanski said interchange fees — or the cost to process credit card transactions — and other fees to maintain card payments has cost the restaurant about $7,500 annually since it opened three years ago. For a 38-seat restaurant, he said, those losses are hard to take.

“With a restaurant, there’s only so many places you can cut costs,” Kanski said.

The Forks Market to serve up second helping of Sharecuterie

Cassandra Carreiro has been on quite a ride the last 2 1/2 years.

“It’s all kind of a blur,” the 35-year-old entrepreneur said. “A fever dream.”

In May 2023, Carreiro opened Sharecuterie, Winnipeg’s first drop-in, sit-down charcuterie café, at 160 Stafford St.

Now she’s preparing to open a second location at The Forks Market. Currently under construction, the 150-square-foot kiosk will serve a variety of dine-in and takeout options. It’s scheduled to open in February.

Foods with healthy-sounding buzzwords could be hiding added sugar in plain sight

Many consumers feel pride in avoiding the glazed pastries in the supermarket and instead opting for “all natural” granola that comes packed with extra protein. Same goes for low-fat yogurts “made with real fruit,” organic plant-based milks and bottled “superfood” smoothies.

Buyer beware: Healthy grocery buzzwords like those often cover up an unhealthy amount of sugar.

Added sugars are difficult to quickly spot because many companies use clever marketing to distract consumers, said Nicole Avena, a professor of neuroscience and psychiatry at Mount Sinai Medical School and Princeton University who has studied added sugars.

Avena said while some health-forward brands know people are starting to become aware of the hazards of added sugars, "a lot of the bigger brands don’t worry so much about people’s health.”

Canadians seeking ways to save on groceries as food costs remain top concern: survey

A survey of Canadians' perceptions around food affordability and purchasing behaviours suggests that consumers have changed how they shop, cook and eat in response to rising prices.

The latest edition of the Canadian Food Sentiment Index, released by Dalhousie University's Agri-Food Analytics Lab in partnership with online data platform Caddle, said food remains the dominant household financial concern for Canadians.

More than four-in-five survey respondents indicated it's their top expense pressure. While that was down from 84.1 per cent of respondents a year ago, it still far outpaces other day-to-day expense concerns, such as utilities, household items and supplies, housing, transportation and entertainment.

Half of the nearly 3,000 respondents to the survey conducted last month said food costs increased "significantly" over the past year, while just over one-third indicated their food expenses were up "slightly" and close to 12 per cent said they stayed the same.

Hurrying hard for Jamaican flavours infusing West St. Paul Curling Club

WEST ST. PAUL — This month marks a full decade since Vincent Dennis opened a Caribbean-flavoured restaurant inside the West St. Paul Curling Club.

And although it could be assumed that a person who has spent that much time in the vicinity of rocks and rings would have picked up a thing or two about the roaring game by now, that doesn’t appear to be the case with the Jamaican-born owner of Tropical Thunder.

Not even close.

“I’ve been here since 2015 and I still don’t have a clue what I’m staring at,” Dennis, 52, says with a chuckle, seated at a table offering a perfect view of the 62-year-old club’s four curling sheets.

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

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.

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.

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.

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.

Family embraces challenges, rewards of launching a fruit orchard

Growing up on a farm near Boissevain taught Kelvin Hildebrandt many things. But becoming an orchardist has meant taking a comprehensive and strategic approach to acquiring a whole new set of skills.

In the process, Hildebrandt has consulted with local orchardists, including well-known growers like Betty Kehler and Bob Pizey who ran Plum Ridge Farm, a popular u-pick orchard located in the Interlake region near Teulon.

“They taught me a great deal,” says Hildebrandt.

Hildebrandt has also been influenced by Jean Spencer who owned a 150-tree apple orchard near Miami. “Jean was very welcoming and let me take care of her trees for a while,” he says.

Food truck operating out of back lane shut down

A food truck that operated in a Tyndall Park neighbourhood back lane has been shut down for breaking multiple city bylaws.

Jaspi’s Recipes food truck had its health permit pulled and the vehicle was ordered to be towed from Dexter Street for contravening residential weight restrictions and not having the proper permits to operate a home-based business.

City spokesperson Pam McKenzie confirmed Thursday bylaw officers visited the property and ordered the truck removed from the alley on Tuesday.

Area resident Christine Mallari told the Free Press earlier this week the owner had been serving food out of the truck for months and, with it, came countless cars driving down the alley and litter pilling up against the adjacent fences.

7-Eleven Canada looks to franchising, restaurant model and egg sandwiches for growth

TORONTO - There’s a sandwich foodies have flown thousands of kilometres to Japan to try and have strategized how to get through customs to share with friends back home. Though it sells for just a few bucks and comes wrapped in plastic, it even got the stamp of approval from late food journalist Anthony Bourdain who labelled it “pillows of love.”

That sandwich — a tamago sando, or Japanese-style egg salad sandwich — comes from 7-Eleven, one of the world’s biggest convenience store chains.

The treat, which nestles a generous heap of cooked eggs and Kewpie mayonnaise between fluffy pieces of crustless milk bread, is about to make its way to Canada on March 4.

But for 7-Eleven, it's much more than a sandwich. It's a small part of a broader, five-year push to deepen the chain's presence in Canada and help it grow in an environment where everyone is now their competitor.

Grandson of the inventor of Reese’s Peanut Butter Cups accuses Hershey of cutting corners

The grandson of the inventor of Reese’s Peanut Butter Cups has lashed out at The Hershey Co., accusing the candy company of hurting the Reese's brand by shifting to cheaper ingredients in many products.

Hershey acknowledges some recipe changes but said Wednesday that it was trying to meet consumer demand for innovation. High cocoa prices also have led Hershey and other manufacturers to experiment with using less chocolate in recent years.

Brad Reese, 70, said in a Feb. 14 letter to Hershey’s corporate brand manager that for multiple Reese's products, the company replaced milk chocolate with compound coatings and peanut butter with peanut crème.

“How does The Hershey Co. continue to position Reese’s as its flagship brand, a symbol of trust, quality and leadership, while quietly replacing the very ingredients (Milk Chocolate + Peanut Butter) that built Reese’s trust in the first place?” Reese wrote in the letter, which he posted on his LinkedIn profile.

McDonald’s Canada launches late-night meal collab with Drake brand OVO

TORONTO - McDonald's Canada has cooked up a collaboration with rapper Drake's brand.

The fast-food giant has launched a new late-night munchies meal with OVO.

The star of the meal is the Nite Sprite, which mixes Sprite with blue raspberry syrup and comes in a black paper cup with the OVO owl on it.

It is being sold alone or as part of the Afters meal, which also includes a Junior Chicken or a McDouble paired with a poutine.