Canadians seeking ways to save on groceries as food costs remain top concern: survey

A survey of Canadians' perceptions around food affordability and purchasing behaviours suggests that consumers have changed how they shop, cook and eat in response to rising prices.

The latest edition of the Canadian Food Sentiment Index, released by Dalhousie University's Agri-Food Analytics Lab in partnership with online data platform Caddle, said food remains the dominant household financial concern for Canadians.

More than four-in-five survey respondents indicated it's their top expense pressure. While that was down from 84.1 per cent of respondents a year ago, it still far outpaces other day-to-day expense concerns, such as utilities, household items and supplies, housing, transportation and entertainment.

Half of the nearly 3,000 respondents to the survey conducted last month said food costs increased "significantly" over the past year, while just over one-third indicated their food expenses were up "slightly" and close to 12 per cent said they stayed the same.

Harvest Manitoba expands weekend snack program in province

Thousands more children will get nutritious snacks to eat on weekends thanks to Harvest Manitoba.

Hurrying hard for Jamaican flavours infusing West St. Paul Curling Club

WEST ST. PAUL — This month marks a full decade since Vincent Dennis opened a Caribbean-flavoured restaurant inside the West St. Paul Curling Club.

And although it could be assumed that a person who has spent that much time in the vicinity of rocks and rings would have picked up a thing or two about the roaring game by now, that doesn’t appear to be the case with the Jamaican-born owner of Tropical Thunder.

Not even close.

“I’ve been here since 2015 and I still don’t have a clue what I’m staring at,” Dennis, 52, says with a chuckle, seated at a table offering a perfect view of the 62-year-old club’s four curling sheets.

Foraging revival: How wild food enthusiasts are reconnecting with nature

PORTSMOUTH, N.H. (AP) — Standing barefoot in a grassy patch of dandelions, Iris Phoebe Weaver excitedly begins listing the many ways the modest plant can be used medicinally and in cooking.

“I just picked a bunch of dandelion flowers yesterday and threw them in vodka with some orange peel and some sugar, and that’s my dandelion aperitif,” Weaver said. “That will make a lovely mixed drink at some point.”

A longtime herbalist and foraging instructor in Massachusetts, Weaver takes people on nature walks that transform their relationships with their surroundings. Lately, she's been encouraged by the uptick in interest in foraging, a trend she sees as benefiting the environment, community and people.

“There is just an amazing amount of food that is around us,” Weaver said. “There is so much abundance that we don’t even understand.”

Only moratorium can save moose population: MWF

The Manitoba Wildlife Federation is calling for a moose-hunt moratorium in two parts of the province after aerial surveys showed “significantly declining” numbers of the animal.

“The populations may never bounce back,” the federation’s Chris Heald said Tuesday.

The advocacy group representing sport hunters and anglers issued a news release calling for the complete closure of the fall moose hunt in Duck Mountain and Porcupine Forest. It follows Manitoba Conservation’s 2023 aerial survey results, which indicate “significantly declining moose populations” in the game-hunting areas in western Manitoba.

It wouldn’t be the first time for a moose conservation closure there. In 2011, licensed and Indigenous hunters supported a full closure of the moose hunt after a 2010 survey the showed moose population had fallen in both areas to 2,471 animals.

Going with the flow: Molten master plan quickly bears fruit for dessert enterprise

On Sept. 13 and 14, Melted, a four-month-old enterprise that dishes out strawberries smothered in warm melted chocolate and assorted toppings, set up shop at the Allery, on the second level of The Forks Market.

Small changes, big impact

Are you a climate champion or climate destroyer? Ecological quizzes and carbon-footprint calculators can help you find out.

Will electric tractors gain traction? At a pilot event for farmers, researchers see possibilities

EAST LANSING, Mich. (AP) — In the soft dirt of an indoor horseback riding ring last month, a group of farmers got ready to test drive a new piece of equipment: an electric tractor.

As they took turns climbing in — some surprised by its quick acceleration — they gave real-time feedback to the Michigan State University researchers who have been developing it for over two years.

The farmers remarked on the motor's quiet whir. Most were intrigued, or at least open to the idea. Some were concerned that the battery on the underside of the carriage would mean a lower clearance over the field, while others worried that it would simply be too expensive.

“What we hope to do when we retire is we want to get everything electric on the farm. The tractor is the last electric implement to get,” said Don Dunklee, one of the farmers to provide feedback. He runs a small organic vegetable farm that's relied on wind and solar for decades.

Homemade Cooking School: Squash your aversion to veggies

In this Homemade Cooking School class, Camille Metcalfe shares how to make the most of produce.

Province creates hunting buffer zone on Bloodvein First Nation

The Manitoba government is creating a buffer zone restricting where non-Indigenous hunters can harvest moose on Bloodvein First Nation’s traditional lands.

Manitoba Natural Resources and Indigenous Futures Minister Ian Bushie announced the change late Monday as moose season began for game hunting areas 17, 17A and 17B that includes the traditional areas of the First Nation, located 285 kilometres north of Winnipeg.

The community, which established a check stop to prevent illegal drugs and contraband from entering the First Nation, warned “outside hunters” on social media weeks ago that they’re not welcome to take moose on their traditional lands.

The Manitoba Wildlife Federation has questioned the First Nation’s authority to block licensed hunters with a moose tag from the area and called on the provincial government to intervene.

Residents pour cold water on proposed development in St. Vital

Some south St. Vital residents hope to stop a development proposal to build 23 new homes over fears the construction would put their well water at risk.

The proposal aims to add the homes at 45 Daman Farm Rd., 100 Jean Louis Rd. and 2974 St. Mary’s Rd., a 57-acre property on the west side of St. Mary’s Road in the St. Vital Perimeter South neighbourhood. The area is located within city limits but does not have city water and sewer service.

“This particular property lies in a sensitive groundwater area and every well that’s drilled in this area just contaminates the water even further by adding more salt,” said Michelle Olivson, who lives in the area.

City staff recommended the housing application be rejected over the groundwater concerns but city council’s property and development committee voted in favour of the project Friday, echoing a previous community committee vote.

Anything but sweet: outage spoils dozens of litres of parlour’s ice cream

The owner of an ice cream shop was licking her wounds Thursday after dozens of litres of icy treats melted away, causing profits to go down the drain.

Patty Mikos, the longtime co-owner of Dairy Delight on St. Anne’s Road, arrived at work to find 10 tubs of 11.4 litres of hard ice cream melting inside a freezer that had been off for hours because of a hydro outage.

The ice cream was tossed into a garbage bin with other perishable food products, including hamburger.

“We had to throw out all the meat — about 50 pounds today,” Mikos said. “You don’t want to risk it when it comes to meat.”

Coming price cuts at McDonald’s may signal a broader fast food price war

McDonald’s is cutting prices on some combo meals to woo back customers who’ve been turned off by the rising costs of grabbing a fast food meal.

The price drop may induce its rivals, who have run into some of the same pricing issues, to follow.

Starting Sept. 8, McDonald’s will offer Extra Value Meals, which combine select entrées like a Big Mac, an Egg McMuffin or a McCrispy sandwich with medium fries or hash browns and a drink. Prices will vary by location, but McDonald’s said Extra Value Meals will cost 15% less than ordering each of those items separately.

To kick off the promotion, McDonald’s will offer an $8 Big Mac meal or a $5 Sausage McMuffin meal for a limited time in most of the country. Customers in California, Alaska, Hawaii and Guam will have to pay $1 more for those meals.

Gardening’s hidden benefits: How digging in the dirt could bolster mental wellbeing

If you spend any time gardening, you probably understand what I mean when I say it feels good — despite the lifting, sweating and straining involved. Yes, exercise is good for our bodies, but there’s something about digging in the dirt while listening to a bird soundtrack that lifts my spirits. Even the scent of the soil and mulch makes me happy.

As it turns out, there are scientific reasons for this.

In fact, there’s an entire field called horticultural therapy that’s dedicated to using “plant-based and garden-based activities to support people who have identified treatment needs,” according to Karen Haney, a horticultural therapy instructor at UCLA Extension in Long Beach, California.

“Research suggests 20-30 minutes (of gardening) a few times a week can reduce stress and lift mood, with benefits increasing the more regularly one gardens,” says Sarah Thompson, a professionally registered horticultural therapist in Boise, Idaho.

Enhanced Games perpetuate a growing problem

We appear to be entering a new golden age of steroids.

Years of scandals out of the Olympics, pro baseball, pro wrestling, and other athletic fields should have put to bed the notion that there is any athletic or cultural value in using performance-enhancing drugs, or PEDs, to get an edge. With every suspension, with every prize stripped from a competitor or left tainted by the way it was obtained, the message was clear — it’s cheating, and it’s not worth it.

Some haven’t received the message. The Enhanced Games hopes to hold its first-ever event in Las Vegas, Nev.

The Enhanced Games, as the name suggests, is a multi-sport athletic competition in which athletes are openly using PEDs. The games’ website makes much ado about the close supervision the athletes will be under, overseen by medical professionals to ensure their health and safety.

Dozens sickened in expanding salmonella outbreak linked to recalled cucumbers

Nearly four dozen people in 18 states have been sickened in an expanding outbreak of salmonella food poisoning tied to recalled cucumbers sent to restaurants, hospitals, cruise ships and grocery stores, including Target stores, federal health officials said Friday.

At least 16 people have been hospitalized after eating cucumbers produced by Florida-based Bedner Growers and distributed by Fresh Start Produce Sales, the U.S. Centers for Disease Control and Prevention reported. The cucumbers were sold from April 29 through May 19.

The outbreak includes reports of illness from people aboard six different cruise ships that departed from U.S. ports between late March and mid-April, the CDC said. The true number of sick people is likely much higher and the outbreak could affect additional states, officials said.

Several companies have issued recalls for whole cucumbers and cucumbers used in a range of sandwiches, salsas and other foods linked to the outbreak. Target recalled dozens of products, including whole cucumbers, salads and vegetable rolls.

What is a famine and who declares one?

For months, U.N. officials, aid groups and experts have warned that Palestinians in Gaza are on the brink of famine.

Earlier this month, Israel eased a weekslong blockade on the territory as a result of international criticism, but the U.N. humanitarian aid office said Friday that deliveries into Gaza remain severely restricted, describing the current flow of food as a trickle into an area facing catastrophic levels of hunger.

Gaza’s population of more than 2 million people relies almost entirely on outside aid to survive because Israel’s 19-month-old military offensive has wiped out most capacity to produce food inside the territory.

Israel said it imposed the blockade to pressure Hamas into releasing the hostages it holds and because it accuses Hamas of siphoning off aid, without providing evidence. The U.N. says there are mechanisms in place that prevent any significant diversion of aid, though aid trucks have been robbed and hungry crowds have broken into aid warehouses a few times.

Oreo maker Mondelez sues Aldi, alleging grocery chain copies its packaging to confuse customers

Snack food maker Mondelez International is suing the Aldi supermarket chain, alleging the packaging for Aldi's store-brand cookies and crackers “blatantly copies” Mondelez products like Chips Ahoy, Wheat Thins and Oreos.

In a federal lawsuit filed Tuesday in Illinois, Chicago-based Mondelez said Aldi’s packaging was “likely to deceive and confuse customers” and threatened to irreparably harm Mondelez and its brands. The company is seeking monetary damages and a court order that would stop Aldi from selling products that infringe on its trademarks.

Aldi didn't respond to messages seeking comment. The U.S. branch of Aldi, which is based in Batavia, Illinois, was named in the lawsuit.

In the lawsuit, Mondelez displayed side-by-side photos of multiple products. Aldi’s Thin Wheat crackers, for example, come in a gold box very similar to Mondelez's Wheat Thins. Aldi’s chocolate sandwich cookies and Oreos both have blue packaging. The supermarket's Golden Round crackers and Mondelez’s Ritz crackers are packaged in red boxes.

Heiltsuk Nation ratification feast brings written constitution into force

The Heiltsuk Nation has ratified its written constitution through a celebratory feast in Bella Bella, B.C.

Marilyn Slett, the nation's elected chief, called it a "monumental day" that comes after two decades of development and consultation.

"It's hard to put into words how big it is. It's definitely a day of celebration and reflection on everything that brought us to the day," Slett said of Friday's feast.

The Heiltsuk Nation approved the adoption of a written constitution for the First Nation on British Columbia's central coast in February. That followed six months of engagement with more than 2,000 Heiltsuk members in Bella Bella, Nanaimo and Vancouver.

En 2025, des Jardins St Léon encore plus tournés vers le local

Les Jardins St-Léon, le marché extérieur situé sur St Mary’s, ouvre ses portes au public ce 30 avril. Colin Rémillard, copropriétaire, fait le point sur la saison qui s’en vient.

Même si la création des Jardins St-Léon remonte à 1979 par Lise Mulaire et Denis Rémillard, l’excitation est toujours la même quand la date de l’ouverture est connue. Cette année 2025 ne fait pas exception au regard de toutes les réactions enchantées sur les réseaux sociaux quand la compagnie a annoncé son retour pour ce 30 avril.

À l’image des internautes, Colin Rémillard, copropriétaire des Jardins St-Léon a hâte d’accueillir le public et travaille avec son équipe de 55 personnes sur les dernières préparations.

“Tout se passe bien, nos étagères sont déjà bien remplies et nous continuons de les remplir. On a quelques nouveaux employés, mais aussi beaucoup de retours d’anciens, ce qui est toujours un bon signe. La météo a l’air de bien s’annoncer. L’année dernière a été plus occupée que l’année précédente et l’on verra ce qui va passer cette année.”

Sirop d’érable, le trésor de Saint-Pierre-Jolys

L’incontournable Festival du Temps des sucres se prépare à revenir au village de Saint-Pierre-Jolys les 5 et 6 avril. Prenant place dans la Cabane à sucre, une extension du musée, les visiteurs pourront festoyer et célébrer ce fameux sirop local aux teintes ambrées.

Le temps se fait plus doux dans le village de Saint-Pierre-Jolys où les récoltes de sirop d’érable ont doucement commencé depuis la semaine du 17 mars.

En effet, des gelées la nuit combinées à des températures plus élevées le jour créent les conditions propices à la saison des récoltes. Ce type de météo permet d’exercer une pression à l’intérieur de l’arbre favorisant ensuite l’écoulement de “l’eau sucrée” comme aime l’appeler Roland Gagné, le gérant de la Cabane à sucre du village.

“Grâce à Mère Nature, l’eau remonte des racines jusqu’en haut de l’arbre. Ça permet de nettoyer les veines de l’érable et ensuite le liquide s’écoule.”

Red River course focuses on Indigenous cooking techniques, ingredients

With the lunch rush over, the kitchen takes a collective sigh of relief. Jokes are cracked while the flattop is scraped clean and smiles float around the room as prep stations are tidied for the next day’s service.

Gabriel Nanacowop, who had some nerves about overseeing Wiisinin Diner as chef-of-the-day, is feeling particularly satisfied.

“It was good, fast-paced,” says Nanacowop, one of 11 students enrolled in Red River College Polytechnic’s Indigenous Culinary Skills program.

Red River has been offering the yearlong certificate program for nearly a decade. In it, Indigenous students are given a crash course on food preparation, kitchen safety and business basics, with a focus on cultural ingredients and cooking techniques.

Husband-and-wife food bloggers show how two chefs can navigate the home kitchen and stay happy

NEW YORK (AP) — Husband-and-wife food bloggers and podcasters Sonja and Alex Overhiser have a new cookbook that uses a simple step to keep the kitchen a less heated place for two chefs: clear, alternating roles.

“A Couple Cooks: 100 Recipes to Cook Together” lays out ingredients and directions for a wide array of dishes, like any other cookbook, but also divides the cooking tasks — one home chef is designated a square, the other a triangle — so neither is overwhelmed or resentful.

“Everything is more fun together, we think. And so we found that about cooking,” says Sonja Overhiser from their home in Indianapolis. “You’ll stay doing it if you’re doing it with someone else.”

So to make their Meatballs with Fire-Roasted Marinara, one chef preheats the oven and then starts to make the marinara sauce, while the other prepares the meatballs. They come together at the end to coat the cooked meatballs with the sauce and add Parmesan cheese and basil.