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I finally published my long-awaited review of Winnipeg veggie burgers this week. My sincere apologies for the delay and thanks to all the Dish readers who responded to my call for recommendations way back in June.
Of the six plant-based sandwiches I sampled, Nonsuch’s Le Squash burger came out on top, followed closely by offerings from Nuburger, The Grove and Thyme Café.
As mention in the story, none of the veggie burgers I tried tasted bad, but some lost marks on structural integrity. (I should’ve taken before and after photos to illustrate how spectacularly some of these entries fell apart.)
Nonsuch’s veggie burger features a perfectly steamed slice of breaded squash. (Eva Wasney / Free Press)
It was a fun piece to write, and I hope it helps you navigate the city’s robust landscape of vegan and vegetarian burger options.
It was also one of my last stories for the Free Press’s arts and life department. But this isn’t goodbye! Next week I join the team at The Narwhal, where I’ll be reporting on environmental issues in Manitoba. This role is part of an established partnership with the Free Press, which means you’ll still see my byline in the paper regularly.
Permit me a moment of gushing: I’m excited to explore a new beat and grateful to have been able to write about so many of my passions — food, art, music, people — over the past seven years.
I’ve been lucky to work closely with some of the smartest and funniest cultural critics in the biz and I’m proud of the excellent work the Freep’s arts department (one of the largest at any newspaper in Canada) continues to pump out every single day. Creativity isn’t a nicety, it’s a core part of the human experience.
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Dish has been a highlight of my tenure as a food writer. It’s been a real treat to connect with readers and fellow food lovers directly — thank you for following along and sharing your own insights on cooking, eating and drinking.
This newsletter will continue in the capable, talented hands of my colleagues Ben Sigurdson and AV Kitching, who will be taking over the food beat.
With that, I bid you a fond farewell. May your freezers be well-stocked and your dinner parties filled with memorable moments!
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