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.”

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

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.

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.”

Chef wants to keep on trucking while she puts down permanent restaurant roots

Tara Hall is just getting started.

The 40-year-old chef is the owner of Winnipeg’s Aboriginal Fusion food truck and she has her sights set on opening a restaurant — sans wheels — focused on the foods she grew up eating.

The elevator pitch is “traditional Aboriginal foods with a fine-dining twist,” Hall says. “We don’t have enough of that here.”

She was born in Vancouver and grew up with her great-grandparents and grandpa on Pinaymootang First Nation in the Interlake. Hall watched her elders and aunties closely in the kitchen and learned to make staples, such as bannock, fried pickerel and saskatoon berry jam, at a young age.

Shopping bill is a good pre-emptive strike

On the face of it, it looks like a solution desperately hunting for a problem.

But that’s sometimes the way proactive legislation looks.

As first salvos go, Manitoba’s Bill 49 should probably be viewed not an effort not to deal with an imaginary problem, but one being put in place to ensure that the problem doesn’t arrive.

What the bill does is to add individual pricing to the province’s collection of improper business practices.

Province intends to create registry of Manitoba-certified Red Seal tradespeople

The Manitoba government plans to create an online public registry of certified tradespeople.

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.

Tired of theft, local businesses consider IDing customers, making diners pre-pay

Fed up with shoplifting or dine and dashes, the owners of two Winnipeg businesses are considering asking customers to show identification when they enter, among other extra security measures.

AI — when you find your servant is your master

When I was 17 and fresh out of high school, I spent a couple of months with friends in Charlottetown, P.E.I., and landed a summer job at an A&W drive-in.