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.

Residents, advocates say trust issues, strict rules, red tape keep encampments up

Tents, tarps, and makeshift shelters line the beaten path along the Assiniboine River near Balmoral Street in West Broadway — a community hidden in plain sight.

‘Soup Nazi’ actor dips ladle for victims of Vancouver festival attack

VANCOUVER - "Soup Nazi" actor Larry Thomas, best known for his guest role as a strict soup seller on the sitcom "Seinfeld," will be picking up his ladle again to raise money for victims of last month's attack on Vancouver's Lapu Lapu Day festival.

The Los Angeles-based actor said he will be serving at the Greens And Beans Deli in New Westminster, B.C., on Sunday as part of the restaurant's fundraising efforts.

Thomas said the April 26 attack that killed 11 people was a "terrible thing," prompting him to reprise his fundraising relationship with the deli that stretches back 20 years.

Leona Green, owner of the deli, first reached out to Thomas to ask him to serve soup at a fundraiser for the 2004 Indian Ocean Tsunami.

Celebrating 50 years, Winnipeg's downtown Keg steakhouse takes pride in its endurance

The Keg Steakhouse + Bar at 115 Garry St. — commonly referred to as the Garry Street Keg, or simply Garry Street — turns 50 years old in June.

Gord Howard, the owner of Winnipeg’s three Keg restaurants including the downtown locale, intends to mark the milestone in some manner, though he admits it will be difficult to match the goings-on that occurred there 40 summers ago.

Howard was a manager at the Garry Street Keg in June 1985 when his then-supervisor Griffin Tripp suggested they throw a shindig to toast the popular dining spot’s 10th anniversary. The pair arranged to have Garry Street closed to vehicular traffic between Broadway and York Avenue to facilitate a daylong block party featuring live music and free Keg-size victuals. And because George Tidball, the chain’s founder, was flying in from Vancouver to attend, Tripp suggested they present their boss with a gift upon his arrival.

“George was a horseman originally from Alberta, so Griff thought it would be a good idea to get him a commemorative saddle,” Howard says, seated in the attractive 255-seat spot that, since the outset, has boasted brick walls, oak tables and well-situated fireplaces.

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.

Muslim student association serving thousands of meals during Ramadan at U of M

The University of Manitoba Muslim Students’ Association is serving more than 7,000 free meals during the month of Ramadan.

Le rêve sucré de Linh Tran

Avec Rêverie, une boulangerie sans gluten, Linh Tran voit un projet qu’elle a en tête depuis plusieurs années se concrétiser. Si elle s’est lancée dans le sans gluten, c’est avant tout pour des raisons personnelles. Mais, elle observe une demande en hausse année après année.

Tartes, cookies, beignets, gâteaux, desserts et biscuits, en parcourant la page Instagram et le site web de Rêverie, difficile de résister à la tentation face à toutes ces douceurs. Mais pour en arriver là, il a fallu des années d’essais et de pratique à Linh Tran.

Alors qu’elle a quitté son emploi au Centre de santé Saint-Boniface il y a quelques mois, la pâtissière est maintenant totalement concentrée sur Rêverie.

Une passion dès l’enfance

Serving — and feeding — the community

A group of young Muslim men walked up and down Main Street Saturday morning offering sandwiches, loaves of bread and cans of pop to Winnipeg’s homeless population in the spirit of holiday giving.

“This is what I was taught from a very young age, to volunteer for a good cause and to give back,” said Faraad Tahir, who has been a part of the Ahmadiyya Muslim Youth Association since he was a boy.

Tahir and others from the 50-person group spent the morning making more than 100 sandwiches before loading up their vehicles and heading downtown. The group handed out the food and drinks to people outside of Main Street Project and Siloam Mission before they planned to give out the remainder — if there was any — at Portage Place.

Tahir, 22, came to Winnipeg from Pakistan as a child and immediately felt the group’s community support.

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.

New Jenna Rae cookbook focuses on bakers’ favourite home recipes

There’s a sweet new edition on the way.

Sisters Jenna Hutchinson and Ashley Kosowan are expanding their successful local bakery business with a new cookbook venture. Jenna Rae Cakes at Home: Our Favourite Recipes to Enjoy with Family and Friends hits bookstores Oct. 8 and features more than 100 colourful, family-friendly recipes.

The cookbook is a followup to their first release, Jenna Rae Cakes and Sweet Treats, and is a labour of love that brings together the twins’ individual interests.

“Ash was meant to make cookbooks,” says Hutchinson, whose passion for cake design prompted the entrepreneurial siblings to open their first Jenna Rae Cakes shop in 2014.

36 jours en mer : récit des naufragés qui ont survécu aux hallucinations, à la soif et au désespoir

FASS BOYE, Senegal (AP) — Un mois s’est écoulé lorsque les quatre premiers hommes ont décidé de sauter.

D’innombrables cargos sont passés à côté d’eux, pourtant personne n’est venu à leur secours. Ils n’avaient plus de carburant. La faim et la soif étaient insoutenables. Des dizaines de personnes sont déjà mortes, dont le capitaine.

Le voyage de Fass Boye, petit village de pêche sénégalaise en difficulté économique, jusqu’aux îles Canaries en Espagne, porte d’entrée de l’Union européenne où ils espéraient trouver du travail, était censé durer une semaine. Mais plus d’un mois plus tard, le bateau en bois transportant 101 hommes et garçons s’éloignait de plus en plus de la destination prévue.

Aucune terre n’est en vue. Pourtant, les quatre hommes croient, ou hallucinent, qu’ils peuvent nager jusqu’au rivage. Rester sur le bateau «maudit», pensaient-ils, était une condamnation à mort. Ils ont ramassé des récipients d’eau vides et des planches de bois, tout ce qui pouvait les aider à flotter.

As elites arrive in Davos, conspiracy theories thrive online

NEW YORK (AP) — When some of the world’s wealthiest and most influential figures gathered at the World Economic Forum’s annual meeting last year, sessions on climate change drew high-level discussions on topics such as carbon financing and sustainable food systems.

But an entirely different narrative played out on the internet, where social media users claimed leaders wanted to force the population to eat insects instead of meat in the name of saving the environment.

The annual event in the Swiss ski resort town of Davos, which opens Monday, has increasingly become a target of bizarre claims from a growing chorus of commentators who believe the forum involves a group of elites manipulating global events for their own benefit. Experts say what was once a conspiracy theory found in the internet’s underbelly has now hit the mainstream.

“This isn’t a conspiracy that is playing out on the extreme fringes,” said Alex Friedfeld, a researcher with the Anti-Defamation League who studies anti-government extremism. “We’re seeing it on mainstream social media platforms being shared by regular Americans. We were seeing it being spread by mainstream media figures right on their prime time news, on their nightly networks.”

Greenhouse sprouts in inner-city neighbourhood

AN inner-city greenhouse will soon burst with plants and people, and tackle food insecurity and unemployment.

The Spence Neighbourhood Association unveiled its community greenhouse at 689 Maryland St. Wednesday.

“In our neighbourhood, food access is a big issue,” said Mandalyn Unger, a co-ordinator with the non-profit.

The group regularlys accepts input from locals about their vision for the neighbourhood.

A novel to weave Filipino roots into her sons’ future

In Primrose Madayag Knazan’s first novel, food is the gateway to a fuller understanding of self. It’s a narrative arc that’s played out many times in real life for the Winnipeg playwright.

Lessons in Fusion follows 16-year-old food blogger Sarah as she embarks on a virtual cooking competition that pushes her to explore her Filipino heritage. It’s an eye-opening journey for the main character, who was raised emphatically Jewish.

Like Sarah, Madayag Knazan is Jewish and also re-connected with her Filipino roots later in life.

“I grew up at a time when my parents were basically told, ‘You can’t speak Filipino to your daughter anymore because she’s not going to be smart, she’s not going to succeed’,” says Madayag Knazan, whose family immigrated to Winnipeg from the Philippines in 1974. “I lost that tie to my culture and I’ve been fighting to get that back since then.”

City’s oldest halal shop a community cornerstone

To step into Manitoba’s longest-running halal store is to feel all your senses go off at once.

Colourful spices lining the shelves, hookahs of every size and variety, signage above each aisle in English and Arabic, the smell of warm samosas. On a small television a video of Muslim worshippers in Mecca with prayers overlaid plays, above one of the store’s tightly-packed lanes.

At the heart of it all, 70-year-old owner Yusuf Abdulrehman is somehow the most vibrant aspect of the store.

Seemingly unable to stop moving, he paces through the aisles of the Halal Meat Centre, located at 206 Maryland St., fixing products just so, talking to suppliers on speaker phone, but always stopping to greet customers, many he knows by name. It’s no wonder that many in Winnipeg’s Muslim community fondly refer to the store as simply “Yusuf’s.”

Shoal Lake 40 toasts clean water

SHOAL LAKE 40 FIRST NATION – As he raised his glass, Chief Vernon Redsky looked at the water and a memory came rushing back. It reminded him of when he was a kid, he said, and the water in Shoal Lake was crystal-clear like that, back when he and his friends would splash along the shore, drinking from the lake when they got thirsty.

So he thought about that as he clinked his glass against two others, and took a sip. A toast, to the first officially safe tap drinking water in Shoal Lake 40: on Wednesday, after 24 years, the Treaty Three First Nation’s boil water advisory officially ended.

“It’s surreal to be at this moment,” Redsky said at a ceremony to celebrate the achievement, as well as the opening of the community’s new school.

One day earlier, a government official in Kenora, Ont., had officially approved the latest test results from Shoal Lake 40’s new water treatment plant, which started pumping this summer. That night, Redsky couldn’t sleep; he called a former chief to talk about the long road they had travelled to get to this point.

New resto taps into Korean cuisine to amp up the humble 'corn' dog

Imagine a world full of corn dogs.

Think innumerable personal configurations — scores of sauces and seasonings, not to mention the variety of meats and cheeses that can be found inside these deliciously crispy concoctions.

Could it be the classic pairings of ketchup and mustard or the adventurous sweet mayo, teriyaki and honey butter? Is the batter just panko-crusted, or does it have potatoes on it? Perhaps it’s infused with squid ink?

Maybe on the inside, there’s a long pull of mozzarella cheese, with the choice of chicken, veggie, pork or beef for the meat. Perhaps, however, you want to scrap the sausage altogether and just go with oozing chocolate instead.

Veggie Van to bring fresh produce to inner city residents

A farmer’s market on wheels is hoping to put a dent into the problem of food deserts in Winnipeg’s inner city

Fireweed Food Co-op has launched its new Veggie Van pilot program, which brings subsidized local produce into Winnipeg’s inner city neighbourhoods through a mobile market on Thursday afternoons. The West Central Women’s Resource Centre was the first stop on the Veggie Van’s inaugural tour last week.

“We have zucchini, beets, yellow onion, carrots, sweet corn,” says Fireweed’s food hub delivery co-ordinator Janelle Wride, while standing behind a table piled high with colourful vegetables. “Those are most of the basic items that we have available from the producers right now and each week it’ll change a little bit.”

The goal of the program, she says, is to combat food insecurity by offering cheap, nutritious produce for sale in underserved communities.

Pandemic isolation impacted our relationship with food, self-image

Food has been a global preoccupation during the pandemic. Home cooking became a necessary lockdown pastime and sourdough bread became shorthand for the many food trends that tore through social media. At the same time, one Winnipeg dietitian has seen a rise in emotional and disordered eating over the last year and a half.

“A lot of the things that people use to cope have changed,” says Raschelle Sabourin, a registered dietitian who runs a virtual nutrition counselling practice locally. “People were more isolated and there’s a lack of routine… and people’s relationships changed, so that caused more stress and people are sometimes using food to fill that void.”

Sabourin says that while using food as a coping mechanism can be a quick fix for quelling difficult emotions, the comfort of binge eating doesn’t last.

“For the short term, they might feel really good, but in the long term they’re not feeling good after emotional eating,” she says.

Black History Manitoba's block party opportunity for chefs to share their passion

As a little girl growing up in Jamaica, Patrice Gilman dreamed that one day, she would cook just like Gladys, her grandmother. Everyone around downtown Kingston knew Gladys, and the little restaurant she owned in the area called Southside. Her dish of tripe and beans was famous, and fed famous athletes and hungry kids alike.

Gilman was fascinated by watching her grandmother manage the little kitchen, cooking all on her own, darting between pots of goat or chicken or fish bubbling on any of a dozen wood-fired stoves. Every morning, Gladys rose before the sun to start making lunch, and every day she was sold out of food not long after noon.

Still, she always had a little something for the kids who hung around, the ones who didn’t have enough.

“She was a one-woman show,” Gilman says. “She would feed the whole community. She had nine children, and raised many more children that weren’t her own. She passed away about 13 years ago, but her spirit lives on so strongly in our family’s heart.”