After 80 years, Minute Maid’s frozen canned juices are getting put on ice

Minute Maid helped make orange juice a year-round morning staple in 1946, when it started shipping cans of frozen juice around the U.S.

But 80 years later, the brand's parent company is halting sales of frozen juice concentrates in the U.S. and Canada, saying it wants to focus on the fresh juices that customers now prefer.

“We are discontinuing our frozen products and exiting the frozen can category in response to shifting consumer preferences,” The Coca-Cola Co., which owns Minute Maid, said Wednesday in a statement.

Minute Maid’s frozen juices – including several varieties of orange juice, lemonade and limeade – will be discontinued by April, with inventory available while supplies last, Coca-Cola said.

Agricultural innovation takes hit in federal cuts

Everyone knew cuts to federal programs and jobs were coming.

Something must give if elected officials are to make good on promises to address what many characterized as Canada’s bloated bureaucracy and ballooning deficits, while boosting its military defence systems and protecting the economy from a neighbour gone rogue.

And while the Canadian effort to shrink the cost of governing is a little less dramatic than that in the U.S. a year ago, the application of across-the-board cuts has been anything but surgical.

Farmers and unions, who rarely agree on anything, are united in opposition to news Agriculture and Agri-Food Canada is closing three research facilities and four research farms, and cutting around 650 positions. The cuts include a host of programs, including those focused on organic farming, regenerative agriculture and climate adaptation.

Cutting back on food safety has risks

There are some things you just can’t — or shouldn’t — cheap out on.

Unfortunately, governments often fail to feel the same way.

The Agriculture Union is voicing its concerns following news that staff at the Canada Food Inspection Agency have been told 1,371 agency jobs — about one-fifth of its workforce — are about to be cut, as part of a federal cost-cutting initiative. Ottawa is looking to cut approximately $60 billion in programs and administrative costs over the next five years, which includes cutting public service jobs by 40,000.

Some of these cuts are not so disagreeable; for example, a 20 per cent cut in spending on “management and consulting services” per the Canadian Press, can probably be managed without much pain.

Low/no alcohol drinks officially a movement

An increasing number of lounges and eateries are offering more (and more innovative) mocktails, as well as alcohol-free beers and wines. The number of dealcoholized options at grocery stores, beer vendors, Liquor Marts and the like has never been higher. In short, the low/no-alc phenomenon is here to stay.

Farm sector weirdness becomes new normal

Farming has never been a wise career choice for people who thrive on predictable outcomes, but last year set a new bar for craziness in what was already a risky business.

Looking ahead, the uncertainty laced with foreboding that heralded the start of 2025 has been replaced in 2026 with the certainty that comes from knowing the chaos will continue.

Just when you think it can’t get any weirder, the government administration south of the border at the centre of it all grabs the headlines once again with something even more unimaginably outlandish.

For example, the announcement late last year that the U.S. is considering placing steep tariffs on two key fertilizers — potash and phosphorus — ostensibly to increase domestic production. Except the U.S. doesn’t have the necessary reserves to develop.

Fans mourn closure of cupcake vending machine company Sprinkles Cupcakes

NEW YORK (AP) — Sprinkles Cupcakes, a company famous for selling sweet treats in vending machines known as “cupcake ATMs,” has shut down after 20 years of operation around the United States, according to its former owner.

“Even though I sold the company over a decade ago, I still have such a personal connection to it, and this isn’t how I thought the story would go,” said Candace Nelson, who started the company after she lost her job in 2005. The closure was announced Dec. 30.

Nelson started Sprinkles Cupcakes in her own kitchen, and the first location was in a small Beverly Hills storefront that had previously been a sandwich shop. The brand would go on to ascend to national fame, and fans took to social media following the company's announcement to lament the closure.

The company's cupcake-dispensing machines in malls and airports briefly went viral on TikTok for the not-so-subtle “I love Sprinkles” jingle that played repeatedly while a mechanical arm delivered the dessert.

Peace by Chocolate and NuttyHero products added to pistachio recall due to salmonella

TORONTO - The Canadian Food Inspection Agency has added several Peace by Chocolate and NuttyHero products to its ongoing recall of pistachios possibly contaminated with salmonella.

The latest recall published Friday includes Peace by Chocolate bars and assorted chocolates sold across Canada.

They may have been sold individually or as part of a variety pack.

The affected products include Dubai Style Chocolate Pistachio and Kunafa Bar, The Peace Maker Specialty Bars, Trans Canada Trail — Peace Seeker, the Classic Box, the Proudly Canadian box and assorted filled chocolates.

Filipino-style fried-chicken biz off to a sizzling start

Before we begin, John Tadeo wants to make it abundantly clear that Popoy’s, the tag he and his girlfriend Patricia Santiago settled on for their Filipino-style fried-chicken biz, isn’t a play on an international fried-chicken chain that bears the name of a certain, spinach-loving sailor-man.

When Tadeo was a youngster growing up in the Philippines, his paternal grandmother never called him anything but Popoy, a derivative of Popo, which is Tagalog for little boy or child. His parents continue to address him by that term of affection to this day, so last winter, when he and Santiago were tossing around potential names for their fledgling enterprise, they agreed Popoy’s Golden Chicken had a better ring to it than John’s or Patricia’s.

“I guess if somebody associated with Popeyes (Louisiana Kitchen) ever tells us we can’t call ourselves (Popoy’s), we’d probably just change it to Poy’s,” Tadeo says, standing next to Santiago in the commercial kitchen at Riverview Community Centre, where they accept pickup orders on a regular basis, usually every other weekend.

“But since Popoy is my name, I’m not sure what argument they’d have.”

During World Vegan Month, vegans across generations share their reasons for embracing the lifestyle

November is World Vegan Month, an event celebrated worldwide to shine a light on what it means to be vegan.

The U.K.-based Vegan Society defines veganism as: “a philosophy and way of living which seeks to exclude — as far as is possible and practicable — all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of animals, humans and the environment.”

In other words, vegans are fully plant-powered.

While veganism was once considered an option from the fringes, it’s now much better recognized, discussed and practiced by old and young, famous and not.

Halloween pumpkin waste is a methane problem, but chefs and farmers have solutions

Don’t let your Halloween pumpkin haunt the landfill this November.

More than 1 billion pounds (454 million kilograms) of pumpkins rot in U.S. landfills each year after Halloween, according to the Department of Energy.

Yours doesn’t have to go to waste. Experts told us your pumpkins can be eaten, composted or even fed to animals. Here’s how.

Cooking with pumpkin waste

Winnipeg-based organization injects federal funds into innovative, women-powered business in Bolivia

With practised grace, Antonia Olpo slides down the bank of the long, shallow pond and plunges fully clothed into the muddy water. On the grass above, other women and their male helpers unfurl the net, stretching it across the pond from edge to edge, and let it sink below the surface.

Prolonged drought stunts the renowned wild blueberry crop in the Maritimes

HALIFAX - This summer’s prolonged drought across Atlantic Canada has had a costly impact on wild blueberry growers in New Brunswick and Nova Scotia.

Donald Arseneault, general manager of the NB Blueberries industry group, says that as this year’s harvest was wrapping up, the total yield was believed to be 70 per cent less than the previous three-year average.

“This year has been tremendously dry and we haven't really seen this in a long time,” Arseneault said, adding that this year’s crop amounted to about 20 million pounds, down from the annual average of 68 million pounds.

The industry, which ships its product around the world, was also hurt by delays caused by the provincial government’s decision to temporarily shut down the harvest as it tried to deal with a growing number of wildfires that flared up amid tinder-dry conditions.

Deepening and complex homelessness crisis pushing city neighbourhoods to tipping point

On a calm summer day, the Red River serves as a mirror, its glass-like surface masking the muddy bottom below.

Look closer and you’ll see a reflection of the city along its banks. Towering cottonwoods and elms, riverside homes, iconic postcard backdrops.

Look closer still, and the city’s scars — from the physical and psychological of individuals to the enabling and failings of institutions — are laid bare.

What begins as a trickle near Kildonan Park grows into a flood the further south you travel along the river.

Local chefs heat up culinary competition

Seven local chefs have thrown their hats in the ring for a chance to represent Winnipeg at the 2026 Canadian Culinary Championship in Ottawa January next year.

Also known as Canada’s Great Kitchen Party, the regional qualifier takes place on Wednesday, Oct. 1, at the RBC Convention Centre, and features entertainment from Spirit of the West’s Geoff Kelly, as well as Canadian musicians Barney Bentall, Kevin Fox, Matthew Harder and Rebecca Harder.

Chefs Emily Butcher (Bar Accanto), Darnell Banman (Thermea Spa Village), Michael de Groot (Gather Craft Kitchen & Bar), Ken Hoang (Le Colonial Restaurant and Bar), Norman Pastorin, (Basta! Filipino Kitchen), Chinnie Ramos (Wow! Catering) and Lauren Wiebe-Dembowski (Niakwa Country Club) will be judged on skill, creativity and technique as they vie to impress the panel of local culinary experts, led by head national judge Chris Johns, 2025 regional winner Austin Granados (formerly of Cake-ology) and Winnipeg senior judge Mike Green.

“We’re honoured to have such a strong field of chefs representing Winnipeg this year,” said Green.

Whether you prefer niblets or nu metal, we’ve got you covered in the kitchen

Cooking is about balance.

Often, this means combining opposing flavours to enhance the final product. A squeeze of citrus to cut through a rich sauce. A dash of salt to mellow the bitter bite of dark chocolate. Or, hear me out, the subtle sweetness of corn to tone down the flamboyant angst of ’90s nu metal.

Korn, a pioneer of the genre, performs in Winnipeg on Thursday with Gojira and Loathe. The California band celebrated its 30th anniversary last fall and tomorrow’s show at Canada Life Centre promises to be a night of aggressive scatting, driving guitar and dizzying headbanging.

To mark the event, today’s Homemade column pairs reader-submitted corn dishes with tangentially fitting Korn hits from the past three decades.

Reimagining the garden

Next week, close to 100 horticultural professionals from botanical gardens and conservatories across Canada and the U.S. will be in Winnipeg for the American Public Gardens Association’s 2025 Horticulture, Greenhouse, & Facilities Symposium, which will be hosted by Assiniboine Park Conservancy at The Leaf.

City non-profit inks deal with subsidiary of leader in phosphate-based fertilizers

A Winnipeg non-profit committed to advancing digital agriculture has inked a deal with the North American subsidiary of a global leader in phosphate-based fertilizers.

Leaders from Enterprise Machine Intelligence and Learning Initiative and OCP North America signed a collaboration agreement last week. They said the collaboration will focus on advancing agricultural innovation through field-based research that will take place through EMILI’s Innovation Farms powered by AgExpert.

Innovation Farms spans more than 14,000 acres across two Manitoba farms to provide demonstrations, testing and validation of agriculture technology and production practices in commercial farm settings.

The partnership will allow EMILI to give Manitoba farmers a first-hand look at new innovations, said Jacqueline Keena, managing director.

Gordon Bell students make history as first team from outside Quebec to win national finals at inter-school cooking competition

A group of local high schoolers are savouring the sweet taste of victory.

Earlier this month, five student chefs from Gordon Bell High School made history as the first team from outside Quebec to win the national finals of La Tablée des Chefs Canadian Culinary Competition, an inter-school cooking contest now in its 12th year.

“It’s a great honour,” says Matea Thiessen-Unger, who shares the win with her Grade 10 and 11 classmates Sebastian Salter, Avery Van Solkema, Yevhen Zinchenco and Cailyn Olshevski.

The competition is the grand finale of Kitchen Brigades, an extracurricular program designed by La Tablée des Chefs to foster an interest in cooking and healthy eating among secondary students across the country.

Community groups join forces to help the hungry

A handful of community groups are coming together this week for a campaign to benefit hungry Manitobans.

The food drive in south Winnipeg kicks off Monday and runs until Saturday. People are invited to drop off donations of non-perishable food items at Align, a student housing building at 2537 Pembina Hwy.

All donations will go to Harvest Manitoba, the non-profit charitable organization committed to ensuring no one in the province goes hungry.

Participating in the food drive is a way for the Winnipeg Chinese Senior Association to turn its values into action, says Songyan Liu.

Every Floridian should have a plan for this year’s hurricane season, DeSantis says

ORLANDO, Fla. (AP) — Two days away from the start of hurricane season, Florida Gov. Ron DeSantis and the state’s top emergency manager joked Friday that they didn't want to encounter each other again until the storm season ends in late November. Forecasts suggest that’s unlikely.

While the upcoming season, which starts Sunday, isn't expected to be as topsy-turvy as last season, the National Oceanic and Atmospheric Administration says there's a 60% chance it will be above normal, a 30% chance near normal and just a 10% chance it will be quieter than average. Relentless storms, including Debby, Helene and Milton, which landed in Florida last year, made for the third-costliest hurricane season on record last year.

“You just have to prepare and plan that we are going to have impacts,” DeSantis said at a news conference in front of shelves of generators at a Home Depot store in Jupiter, Florida. “If you plan and it doesn't happen, you're never going to have regrets. If you don't plan and it happens, you're going to immediately be saying, ‘Why didn’t I do this?'”

Ahead of any hurricanes headed toward the peninsula, Floridians should be prepared to have seven days of food, water and supplies for their households, including pets. If they need to evacuate, they don't have to travel hundreds of miles when traveling just a few miles inland to a hotel or shelter works, officials said.