The barista is human but an AI agent runs this experimental Swedish cafe

STOCKHOLM (AP) — The coffee might be poured by a human hand, but behind the counter something far less traditional is calling the shots at an experimental cafe in Stockholm.

San Francisco-based startup Andon Labs has put an artificial intelligence agent nicknamed “Mona” in charge at the eponymous Andon Café in the Swedish capital. While human baristas still brew the coffee and serve the orders, the AI agent — powered by Google’s Gemini — oversees almost every other aspect of the business, from hiring staff to managing inventory.

It is not clear how long the experiment will last, but the AI agent appears to be struggling to turn a profit in Stockholm’s competitive coffee trade. The cafe has made more than $5,700 in sales since it opened in mid-April, but less than $5,000 remains from its original budget of $21,000-plus. Much of the cash was spent on one-time setup costs, and the hope is that it eventually levels out and makes money.

Many cafe patrons have found it amusing to visit a business that's run by AI. Customers can pick up a telephone inside the cafe and ask the agent questions.

Longtime chefs honoured for nutritious, delicious school cuisine for only $4 a plate

A duo of longtime chefs in the Lord Selkirk School Division have won Manitoba’s inaugural prize for “excellence in school nutrition.”

Josh Hogan and Paul Augst have won over picky eaters and a panel of judges with their rotating school lunch menu.

“We really like to focus on fresh herbs like basil, oregano and parsley. It’s an easy way to bring new flavours to the kids that’s not overwhelming,” Hogan said.

The nutrition program co-ordinator, alongside Augst, a chef with more than 30 years of experience, are being celebrated for finding a way to feed 400 children lunch, three times a week, for no more than $4 per plate.

Project brings seniors, students together over love of gardening

Seniors and high school students in North Kildonan are growing vegetables and community through a unique indoor gardening project.

Captain Kennedy House reopens after $1.4-M upgrade

Manitobans will once again be able to enjoy tea and scones while taking in history — the tea room at the Captain Kennedy House has reopened after a 10-year absence.

The Heritage Tea Room is reopening after a $1.4-million restoration of the historic building on the Red River south of Lockport, Environment and Climate Change Minister Mike Moyes said Thursday.

Moyes said in a statement the building was restored and revitalized and will now offer visitors and area residents “a unique opportunity to experience the rich history of St. Andrews in a welcoming accessible environment.”

The stone house, a provincial heritage building, was built for Capt. William Kennedy, an Arctic explorer, Métis community leader, and Hudson’s Bay Company employee, in 1866.

Move over Big Mac: McDonald’s Canada taps beverage craze with new drinks line-up

TORONTO - Your next drink order from McDonald's Canada may come in a frosty cup all but glowing from its fluorescence or brimming with a layer of foam thick enough to give you a milk moustache.

The fast-food giant is reimagining the drink menu you grew up with in favour of a new roster launching May 5. It will keep the classics — pop, coffee, tea, milk and juice — but position crafted sodas, fruity refreshers and foamy iced coffees as new, permanent cornerstones.

The focus on fruit, froth and carbonation is meant to tap into a category the chain considers to be the Canadian quick-service industry's fastest growing and turn McDonald's into a restaurant people think of for more than Big Macs, fries or nuggets.

"We want to become a beverage destination," McDonald's Canada president Annemarie Swijtink told The Canadian Press.

Food is food regardless of where it comes from

In the recent budget, the government of Manitoba announced it will remove provincial sales tax from prepared meals sold in grocery stores, while continuing to apply it to the very same meals sold in restaurants.

This change is presented as an affordability measure. However, if the goal is to make food more affordable, then tax policy should reflect a simple principle: food is food.

Food is not a luxury, it is a necessity.

With just one per cent of restaurants classified as high-end or luxury dining, the reality is that the vast majority operate in the mid-market — serving as an essential part of Manitobans’ daily routines and busy lives. In fact, low-income Canadians spend a greater proportion of their income on restaurants than those with a higher income, so a tax on restaurant food disproportionately affects them.

April Fools’ Day jokes highlight real-life issues, joys of local small businesses, owners say

Oh Doughnuts patrons received a prank with their pastries on Wednesday morning.

The beloved Winnipeg business posted on social media that, at day’s end, it would shut its doors for good.

“The economy has been rough for us all, but as a small business it just became too difficult to keep this doughnut train going,” the post stated.

Eagle-eyed readers noted it twice mentioned April 1 — a hint it was in fact an April Fools’ Day jest.

Boy Kibble craze a soul-destroying approach to maxxing meal plans

Sometimes, when I am filling my dog’s bowl with tiny brown triangles, I have the (depressing) thought: I wish there was such a thing as human kibble, so I didn’t have to work out what to feed myself all the time. Pre-portioned, perfectly macro-balanced sustenance, so I can just eat my People Chow and move on with my day.

Proposed legislation targets predatory grocery pricing

The Manitoba government is taking action to ensure grocery pricing based on customer data doesn’t rear its predatory head in the province.

Maple 2.0: Quebec syrup-makers turn to automation and expansion as demand grows

ROXTON POND -

Visitors to the main building of the Côté et fils maple farm in Quebec's Eastern Townships region will be greeted by a wall of screens with the views from dozens of security cameras, showing an array of tubes and troughs filling up with clear, foamy sap.

Through a door, inside the production area, noise-cancelling headphones are needed for the deafening hum of the gleaming machines transforming thousands of litres of maple sap into syrup each day.

Mikael Ruest acknowledges that the process is far removed from the folksy images of buckets and horse-drawn sleighs that still grace the company's syrup cans.

Ukrainian Guide to Winnipeg directory puts focus on area businesses, services run by Ukrainians

A new online directory brings together Ukrainian-owned businesses and service providers in Winnipeg.

The brainchild of Mila Shykota, a provincial government worker who immigrated to Winnipeg in 2022 after Russia invaded her native Ukraine, the directory features 138 businesses — a number she says she adds to every day.

“I came up with the idea a year ago, when I initiated a project at work celebrating our diversity, since our team is very multicultural,” Shykota said on Friday.

She invited co-workers to represent their own country in some way, be it cuisine, culture or heritage. She said when she was preparing her own presentation, she decided to collect data on all of the Ukrainian restaurants and souvenir boutiques in Winnipeg so her colleagues could experience her culture.

Grandson of the inventor of Reese’s Peanut Butter Cups accuses Hershey of cutting corners

The grandson of the inventor of Reese’s Peanut Butter Cups has lashed out at The Hershey Co., accusing the candy company of hurting the Reese's brand by shifting to cheaper ingredients in many products.

Hershey acknowledges some recipe changes but said Wednesday that it was trying to meet consumer demand for innovation. High cocoa prices also have led Hershey and other manufacturers to experiment with using less chocolate in recent years.

Brad Reese, 70, said in a Feb. 14 letter to Hershey’s corporate brand manager that for multiple Reese's products, the company replaced milk chocolate with compound coatings and peanut butter with peanut crème.

“How does The Hershey Co. continue to position Reese’s as its flagship brand, a symbol of trust, quality and leadership, while quietly replacing the very ingredients (Milk Chocolate + Peanut Butter) that built Reese’s trust in the first place?” Reese wrote in the letter, which he posted on his LinkedIn profile.

B.C. organization enters debate on government-run grocery amid rising food costs

VANCOUVER - When Elizabeth Osinde arrived in Canada about two years ago as a refugee from Kenya, pregnant with her son, she remembers being able to buy a bunch of kale for $2 or $3.

That same bunch is now closer to $5.

Osinde said she has a deep sense of gratitude for everything that Canada and the refugee program provide for her and her son, but she still has to rely on emergency hampers from Vancouver's Union Gospel Mission to make ends meet.

"I get half of my groceries from them because sometimes it's a challenge," she said of the hampers that are available to her one every three months, that also come with non-perishable items such as diapers and a $25 gift card for a local grocery store.

Small businesses weigh cost of carrying credit card fees, possibility of cash-only crime

Cash, credit or debit — or maybe just one and not the others? Even as technology advances, rising costs and the impacts of crime mean some Manitoba businesses are still seeking new ways to settle the bill with customers.

In Morden, Alex Kanski found himself in the middle of an unexpected controversy when he announced his family restaurant, Moment in Thyme Neighbourhood Grill, would be removing its card payment system and only accepting cash at the end of January.

Kanski said interchange fees — or the cost to process credit card transactions — and other fees to maintain card payments has cost the restaurant about $7,500 annually since it opened three years ago. For a 38-seat restaurant, he said, those losses are hard to take.

“With a restaurant, there’s only so many places you can cut costs,” Kanski said.

The Forks Market to serve up second helping of Sharecuterie

Cassandra Carreiro has been on quite a ride the last 2 1/2 years.

“It’s all kind of a blur,” the 35-year-old entrepreneur said. “A fever dream.”

In May 2023, Carreiro opened Sharecuterie, Winnipeg’s first drop-in, sit-down charcuterie café, at 160 Stafford St.

Now she’s preparing to open a second location at The Forks Market. Currently under construction, the 150-square-foot kiosk will serve a variety of dine-in and takeout options. It’s scheduled to open in February.

Foods with healthy-sounding buzzwords could be hiding added sugar in plain sight

Many consumers feel pride in avoiding the glazed pastries in the supermarket and instead opting for “all natural” granola that comes packed with extra protein. Same goes for low-fat yogurts “made with real fruit,” organic plant-based milks and bottled “superfood” smoothies.

Buyer beware: Healthy grocery buzzwords like those often cover up an unhealthy amount of sugar.

Added sugars are difficult to quickly spot because many companies use clever marketing to distract consumers, said Nicole Avena, a professor of neuroscience and psychiatry at Mount Sinai Medical School and Princeton University who has studied added sugars.

Avena said while some health-forward brands know people are starting to become aware of the hazards of added sugars, "a lot of the bigger brands don’t worry so much about people’s health.”

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.

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.

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.”