Microgreens gaining macro reach

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This article was published 14/02/2019 (2763 days ago), so information in it may no longer be current.

Winnipeg microgreen and vegetable producer Fresh Forage is expanding its local reach. The Winnipeg company, which operates out of a basement space on Osborne Street, now has its products in all six Red River Co-op grocery stores.

Fresh Forage is an indoor urban vertical-farming system run by Joel Weber and Jeff Penniston, which produces more than 60 types of microgreens, including such varieties as red mustard, purple kohlrabi, cilantro and green kale. Microgreens fall somewhere between a sprout and a mature plant, and deliver an intense flavour and pop of colour.

Co-op stores stock the company’s sunflower, speckled peas and green radish microgreens (broccoli is on the way), and one rotating item from Fresh Forage’s offerings; find them in the fresh-herb section.

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Bones & Marrow Broth is another local company that’s making waves with wider distribution. When Ryan Wiebe and Shawn Vidal first started simmering up their protein-rich stock — made from a blend of chicken and beef bones, along with a mix of organic vegetables — it was available in 750-millilitre containers from a handful of naturopaths and chiropractors and a single Miller’s Meats location.

It can now be purchased at all four Miller’s Meats outlets, the Red River Co-op on Vermillion Road, Frigs Natural Meats (3515 Main St.), Mighty Meats & Deli (5-4910 Roblin Blvd.), Good N Natural Health Food Store in Steinbach, the Olive Tree in Morden and all six Winnipeg Vita Health locations (see bonesandmarrowbroth.com for a full list).

And if that weren’t enough, the B&M team is taking it to the streets, offering sippable 250-ml (eight-ounce) cups of broth from a booth on the Red River Mutual Trail at The Forks. A cup is $5 (for 50 cents, you can get garlic, mushroom or ginger add-ins); veggie broth will be available soon.

“We always felt strongly that there was a by-the-cup appeal to this product,” Wiebe says. “And we felt it meshed well with the idea of Winnipeg as a place that celebrates winter; The Forks is kind of the mecca for those activities.”

The company approached and was approved by The Forks for the idea of a pop-up broth booth, a non-permanent structure that can be set up anywhere along the skating trail (weather permitting).

Bones & Marrow will also be available by the cup at Café Postal during Festival du Voyageur; the company hopes to include more festivals and events next winter.

“We want to be those crazy guys who show up when it’s super cold,” Wiebe says, laughing.

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Grey Owl Coffee & Pub, which was the first location to carry Bones & Marrow broth as a sipping beverage, announced on Sunday it would be closing until further notice. The restaurant opened in June in a handsomely refurbished space in the Scott Block at 272 Main St.

“Hey friends. It’s true. This is effective immediately. Check here often for info and coffee-related things including our subscription service announcements,” read the post on Instagram.

At press time, owner Bryan Goertz had not responded to a request for comment.

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On Sunday, Feb. 24, the Park Theatre will host a screening of Ulam: Main Dish, a documentary about modern Filipino cuisine that the late restaurant critic Jonathan Gold called a “love letter to Filipino cooking in America.”

Director Alexandra Cuerda talks to culinary stars, such as Alvin Cailan of Los Angeles’ Eggslut; Nicole Ponseca and chef Miguel Trinidad, creators of New York City’s Jeepney; and L.A.’s Andre Guerrero of the Oinkster, about family, culture, struggle and success as more and more media outlets put Filipino food in the spotlight.

The film will be followed by a panel discussion organized by Allan Pineda, who runs regular pop-up restaurants under the name Baon Manila Nights, featuring Winnipeg chefs discussing the future of Filipino food and how it’s perceived by the public. Scheduled to join him will be: Charlie Villapando (chef-owner or Charlees restaurant and lounge), Eejay Chua (sous chef at Manila Nights), Lord Sale (owner of Lolo’s Premium Food Co.) and Roddy Seradilla (former chef of Bisita restaurant and Pimp My Rice food truck).

Complimentary movie snacks will be provided, including garlic Ilocos salted peanuts, sinigang-flavoured (sour-sweet tamarind) popcorn and dill pickle chicharron (pork rinds).

 

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It’s International Women’s Day on Friday, March 8, and for Winnipeggers who love when food and fundraising come together, that can only mean one thing: it’s time for Women, Wine & Food.

The annual event features a local lineup of top female chefs dishing up a delectable variety of culinary creations paired with wine and beer tastings, with all proceeds going to the Women’s Health Clinic.

The list of participating chefs includes Christa Bruneau-Guenther of Feast Cafe Bistro, Emily Butcher from deer + almond, Kelly Cattani of Bluestone Cottage, Forth’s Pamela Kirkpatrick, Mon Ami Louis’s Chinnie Ramos, Roughage Eatery’s Candice Tonelete and Jessie Hodel, Red River College culinary arts instructors Kimberly Cooke, Lylah L, Erkau, Chantelle Noschese, Melissa Hryb and many more.

Featured vendors are Frescolio, Barn Hammer Brewing, Bee’s Knees Bar Services, Lake of the Woods Brew Co., Little Brown Jug, Little Sister Coffee Maker and Trans Canada Brewing Co.

Wine, Women & Food takes place Friday, March 8, at the Manitoba Museum’s Alloway Hall, from 7 to 9:30 p.m. Tickets are $115 (plus fees) until Feb. 28, available at wfp.to/womenwine.

 

jill.wilson@freepress.mb.ca

Twitter: @dedaumier