Coyotes’ Doan, brother beat Mantracker in B.C.

For newcomer pizza purveyors, it’s all about crafting solid foundations

A recent poll conducted by an Internet-based market-research firm determined that close to 20 per cent of people eschew their leftover pizza crust.

Some argued that the residual crust lacks flavour. Others submitted that it’s too hard or crunchy to enjoy sans toppings. Given that information, what are we to make of Crusty Craft Pizza, a five-month-old takeout spot whose owners are so confident in their European-style pizza crust that they’ve chosen to highlight it in their business moniker?

Whenever somebody informs them they don’t like pizza crust, their response is, well, they haven’t tried theirs, says Oleksii Samokvhal, who together with his wife, Iryna Mehedyn, opened Crusty Craft Pizza in early April, at 1311 Day St. in Transcona.

“It’s thin in the middle, with raised edges we hand-form ourselves,” says Mehedyn, a native of Ukraine who, like her Kyiv-born husband, relocated to Winnipeg to escape the conflict in their home country.

Pointing fingers at Tories three years after election tiresome, accomplishes nothing

There is a point in every government’s life when blaming the previous government stops being an explanation and starts becoming an excuse.

For Manitoba’s NDP government, that point has arrived.

Justice Minister Matt Wiebe was asked last week about a grievance filed by Crown attorneys over excessive workloads and a government attempt to keep a report documenting those workloads out of an upcoming arbitration hearing.

Wiebe said he couldn’t discuss the arbitration case.

All that glitters … could work here

Sometimes, it’s hard to even suggest a change, because it seems there is always a plethora of people ready to tell you that your idea just won’t work.

Education student designs lesson plans to take a bite out of food marketing

Instead of apples, Emma Caronte is handing out lesson plans on local food history to Manitoba teachers this back-to-school season.

The undergraduate researcher spent her summer break creating a social studies unit that investigates food guide evolution, marketing tactics and how honey dill sauce became a pantry staple on the Prairies.

“I want students to develop a greater interest in food and what outside influences affect their choices and what we consider ‘healthy,’” said Caronte, a final-year education student at the University of Manitoba.

She is advertising her 112-page project as a user-friendly resource for classroom teachers and “a fun sub plan” targeted at Grade 6, 7, 8 and 9.