Don’t miss out on opportunity a second time

Get out and about, have a sip at local beer, wine events

Beer and wine fans in Winnipeg can enjoy the dog days of summer and the first days of fall with a bumper crop of events coming in the next month that are sure to please most palates.

On Monday, the Manitoba chapter of the Canadian Association of Professional Sommeliers (CAPS) presents the Rosé the Night Away event on the rooftop of the Metropolitan Entertainment Centre (281 Donald St.) from 7-9 p.m.

A range of pink wines will be available to taste alongside small bites. Tickets are $42 for CAPS members and $55 for non-members and are available at wfp.to/iRV.

On Saturday, Aug. 22, the Winnipeg Beer Festival returns, with more than 20 producers pouring samples, including core pours and small-batch brews at Le Patio 340 (340 Provencher Blvd.).

Manitoba family finalist for cattle producers environmental award

A family in western Manitoba is one of seven finalists for a national environmental award honouring beef cattle producers.

Connor and Kyla English, alongside Connor’s parents, Brian and Leanne English, are nominated for the Canadian Cattle Association’s Environmental Stewardship Award. The 30-year-old award is presented to beef farmers and ranchers who explore innovative ways to protect, preserve and enhance their operations and the environment simultaneously.

This year’s recipient will be announced on Wednesday during a banquet at the Canadian Beef Industry Conference in Winnipeg.

The English family’s roots near Bradwardine — about 265 kilometres west of Winnipeg — date back to 1898. Today, Connor, Kyla, Brian and Leanne manage a herd of about 320 breeding cows on nearly 445 hectares (1,100 acres) of owned and rented pasture and forage land.

Revered Broadway rail anchors Winnipeg’s resilient skateboarding scene

The Woodsworth Building at the corner of Broadway and Kennedy Street is an accidental, unofficial mecca of Winnipeg skateboarding.

August in the kitchen garden

Lynne Hermiston is passionate about growing her own food. Her backyard food garden in south Winnipeg is an amazing example of the abundance and diversity of food that can be grown in a relatively small space. But it’s also a prime example of how a zest for learning innovative methods can make food gardening more fun.

Hermiston’s backyard is approximately 10 metres wide and 15 metres deep. The growing area consisting of raised beds and a couple of in-ground beds between her deck and back fence is about nine metres deep. There is not a single blade of turf grass in sight. The design for this attractive and productive space was created by Classic Landscaping four years ago. A series of raised wooden beds mulched with straw are neatly arranged on a light grey, slate-like surface. An inviting centre arbor acts as a focal point and supports climbing plants. The square-shaped raised-bed area receives eight to nine hours of sun daily. It is flanked on one side by a long, linear-shaped bed, planted with flowering perennials that attract and support pollinators.

The food plants Hermiston is growing this summer include tomatoes, cucumbers, squash, beets, chickpeas, beans, onions, sweet potatoes, horseradish, garlic, peppers, carrots, pumpkin and cauliflower. She is growing Chinese Pink celery, an heirloom variety with bubblegum-pink stems, for the first time, as well as eggplant.

She also grows salad greens and herbs, which have made delicious additions to her summer recipes this year. Only a few harvests remain of the spinach she planted. But, compared to last year’s growing season, some food plants are taking their time, Hermiston says.

Human cost of AI bubble outweighs tech’s potential

Despite the title of his new book, Cory Doctorow isn’t against artificial intelligence (AI). At least, not exactly — although, admittedly, the “Before It’s Too Late” of the book’s subtitle sounds ominous.

A self-described AI critic, Doctorow is against the scammy story tech companies are selling investors and bosses: that AI can replace workers, cut costs and keep tech companies growing forever.

Doctorow introduces the idea of “centaurs” and “reverse centaurs” to expose power relationships between people and AI. In automation theory, a centaur is a person who is helped by a machine. A reverse centaur is a person who is forced to help a machine. The difference, Doctorow argues, is whether the person gets to choose when, where and how to use the tool.

He wants readers to stop being dazzled by AI and start asking who uses it, from it and gets used by it.

Nola chef earns national award

Celebrated Winnipeg chef Emily Butcher has another feather to add to her toque. The executive chef and owner of Nola and Bar Accanto in St. Boniface has received the Culinary Award of Excellence from Restaurants Canada, a national foodservice advocacy organization.