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The sport of snacking

I love playoff sports. My partner is a year-round watcher so I end up ingesting a lot of regular-season sports by osmosis, often doing other things while baseball, hockey and football games stream in the background.

I don’t have the attention span to follow standings or storylines over hundreds of games, but I do appreciate the magic and cultural importance of professional sports. It’s nice to feel like you’re part of a team, even from the sidelines.

And that feeling is especially concentrated during high-stakes playoffs.

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The Toronto Blue Jays’ recent playoff run is a perfect example. Even though the series ended with a heartbreaking loss, the whole country (myself included) became deeply invested in the team’s trajectory. Is it bandwagon jumping? Yes. But honestly, who cares? It’s okay to let people enjoy something without knowing all the lore.

Football finals are my favourite for an entirely non-sporting reason: Snacks. And, to a lesser extent, halftime performances.

I watch the Grey Cup and Superbowl with friends every year. And every year half the room is paying attention to the play, while the other half is busy discussing the dip, appetizer and chicken wing lineup.

For next weekend’s Grey Cup watch party, the hosts have added a new level of gamesmanship to the menu. Instead of the same ol’ standards, we’ve all been given prompts (randomly generated by a pair of food-loving spreadsheet wizards) from which to draw culinary inspiration.

The prompts involve cuisines, regions, ingredients and preparation styles. And most of the results are hilarious: pizza-adjacent dip made with hot peppers, Cajun-inspired finger food made with green vegetables and, for balance, tapas-ish vegetables that are not green, served raw.

I’ve been assigned a pan-Asian grazing board involving grains and legumes and am very much looking forward to providing my friends with their recommended daily dose of fibre. We may need to crack a window during MGK’s halftime show at Princess Auto Stadium.

While the Winnipeg Blue Bombers didn’t make the cut this year, I’m glad to have the Grey Cup as an excuse to gather. Because enjoying sports is really about finding community.

 

- Eva Wasney, food, arts and culture reporter

 

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Tasty tidbits

🧯 Good Neighbour Brewing Co. (110 Sherbrook St.) has been forced to close temporarily after a fire was started near the back of the brewery on Nov. 1.

While waiting for power to be restored to the building, the brewery and tap room will remain closed.

No one was injured in the fire, and neighbouring eatery Next Door (116 Sherbrook St.), which is run by the folks at Good Neighbour, remains open.

🪑 The people behind the recently shuttered Maxime’s (1131 St. Mary’s Rd.) are selling off kitchen equipment, dining room furniture and art from the longstanding eatery.

Photos of the available goods are available on the Maxime’s Facebook page; if there’s anything that catches your eye, shoot them an email.

🍾 Winnipeg-based non-alcoholic drinks shop The Søbr Market, which now also boasts locations in Toronto, Burlington, Ont. and Vernon, B.C., have announced via social media they’ve partnered with Walmart to open bottle shops in locations across the country.

The first five locations will be in Winnipeg, Calgary, Saskatoon, Surrey, B.C. and London, Ont. Details about openings have not yet been revealed.

Recommended fare

Ben: Wine lovers tend to think of Primitivo (aka Zinfandel) as a dark, jammy and chewy red. But in the Fatalone 2024 ‘Teres’ Primitivo, an organic example of the grape from Italy’s Puglia region, it’s made in such a light style that in the glass it looks like the (clearly fake) red wine poured in glasses that you see in TV shows… sort of cherry Kool-Aid-ish.

Flavour-wise it brings bright cherry, raspberry and red licorice flavours and very modest tannins — it’s a red that would benefit from 15 minutes in the fridge and would pair with pork tenderloin, roast turkey, mild cheeses or roasted root vegetables. It retails for $34.99 plus taxes at Ellement Wine + Spirits.

Eva: I recently finished reading Maple Syrup: A Short History of Canada’s Sweetest Obsession by former National Post columnist Peter Kuitenbrouwer.

It’s a fascinating, sugary entry point into Canadian history, regional politics and natural resources, with some fun elements of true crime. You can find a more thorough review in an upcoming Free Press books section.

Homemade

Homemade is a Free Press project celebrating home cooking in Manitoba. Want to share a recipe with readers? Visit Homemade to fill out the submission form.

 
 

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