‘Iconic institution’ Halal Meat Centre for sale

Formally, Manitoba’s oldest halal shop is called Halal Meat Centre. But to many in the Muslim community, the outdoor sign could just as easily read “Yusuf’s.”

Until now.

After 36 years, owners Yusuf and Roshanara Abdulrehman are retiring. The 206 Maryland St. building and turnkey business are listed for $795,000.

“I’m here every day … I don’t take any day off,” Yusuf said. “It’s about time. I should let it go, let somebody else enjoy and benefit this place that I’ve been enjoying and benefiting.”

Berry farms brave storms, eye opening days

Despite the unprecedented downpour, berry season is on in Manitoba.

Bright red strawberries have begun sprouting at Boonstra Farms — just two weeks after the Stonewall-area patch was hit by 11 inches of rain during a storm.

“Hopefully, it’ll still be an OK season,” said co-owner Danielle Boonstra. “We’re still hoping to open, probably after Canada Day.”

Torrential rain and cold temperatures have pushed strawberry picking season back to, likely, the first week of July. Haskap picking may start this weekend.

FACT FOCUS: Norway brought its own food to the World Cup. But not because it distrusts US products

As Norway excels in its first World Cup appearance since 1998, false claims about what the team is eating are also grabbing attention online.

The allegations focus on the quality of American food — more specifically, that the Norwegians distrust it so much that they brought food from home to avoid eating it. Norway's team is based in Greensboro, North Carolina, for the duration of the 2026 tournament, which is being co-hosted by the U.S., Canada and Mexico.

It's true that the team shipped certain products from Norway for the World Cup, but the reason has nothing to do with concerns about quality.

Here's a closer look at the facts.

Nova Scotia launches three-year plan to expand its $2.2-billion seafood industry

HALIFAX - The Nova Scotia government has announced a three-year strategy aimed at growing the province’s $2.2-billion seafood industry as it tries to cope with with rising costs, labour shortages and global trade challenges.

Provincial Fisheries Minister Kent Smith said Wednesday that $1.5 million will be set aside this year to establish an innovation hub for applied research.

As well, the strategy calls for expanding the aquaculture sector, providing support for product diversification and offering up to $4 million over three years to diversify markets, among other initiatives.

The strategy was developed with input from industry representatives, said Smith, who made the announcement at Sea Star Seafoods Ltd. in Clark’s Harbour, N.S., a lobster fishing community near the province's southwestern tip.

Parlour Coffee closes, clearing way for Passage

Two-and-a-half years after purchasing Parlour Coffee, Connor Vogt is closing the Exchange District business to make way for a new venture next door.

A Serbian town is known for raspberries that are exported around the world

ARILJE, Serbia (AP) — Serbia 's town of Arilje is known as the Balkan country's “raspberry capital,” with its fame reaching beyond borders.

Arilje and its surroundings yield berries that are exported as far as the United States and Japan. Serbia is among the top three exporters of raspberries globally.

“We are born, we live and we die with raspberries,” said Mileta Pilcevic, who heads a local association of raspberry producers. “Arilje is unique in the world. You can’t find a smaller place with such big concentration of raspberry production.”

The hilly landscape has ideal climate for raspberry cultivation. The berries from Arilje are grown without chemicals and picked by hand for high quality.

Top developers are pivoting from chatbots to physical AI

PROVIDENCE, R.I. (AP) — Computer scientist Louis Castricato was in his eighth year studying large language models — the artificial intelligence technology behind chatbots like ChatGPT and Claude — when he started to feel like he was hitting a dead end.

“We basically have passed the point of doing real fundamental LLM research," Castricato said. “Now it’s just applications.”

The researcher quit his doctoral studies at Brown University and started a new company, called Overworld. Its ambition is in its name: AI that can understand and navigate a world, not just words.

There's still plenty of money to be made from AI chatbots — investors are counting on it as they commit trillions of dollars to leading developers like Anthropic and OpenAI. But a growing number of AI entrepreneurs are dedicating themselves to what they see as the next frontier: “world models” that teach AI systems, and sometimes robots, how to react in a physical environment.

A soothing cup of herbal tea can begin in your garden

Drink a fragrant cup of herbal tea, and the intoxicating scent of steeped herbs might calm your mind before you even take a sip. Even better is when they come from your own backyard herb garden.

Mine includes several ingredients for my daily cup, and they’re all easy to grow and prepare.

Herbal teas are distinct from true teas — such as black or green — which comes from the leaves of the Camellia sinensis plant. (You can grow that in your garden, too.) Brew herbal teas with either freshly harvested or dried herbs.

Either way, settling in with a cup of homegrown herbal tea — hot or iced — can be a relaxing ritual.

May food inflation outpaces overall inflation as fruits and vegetables get pricier

Rising food prices continued to outpace headline inflation for the 16th straight month, Statistics Canada data showed, with no relief in sight for consumers as higher gas prices weigh on grocery bills.

Many hands feed many mouths at Siloam Mission

It takes many willing hands to prepare the quantities of food required to serve community members accessing Siloam Mission’s meal services.

One of these hands belong to Kishwar Mirza, a recently retired nurse who has been volunteering every Tuesday morning for the 8 a.m. to 11 a.m. breakfast shift in Siloam’s kitchen.

Led by Siloam Mission’s kitchen staff, Mirza and the volunteer crew — who number between 12 to 16 — prep 700 pieces of toast, 576 eggs, 150 pounds of fruit, 120 litres of soup and 80 pounds of meat daily for the approximately 600 people who turn up for breakfast, lunch and dinner at the Princess Street drop-in.

Breakfast is served from 9 to 10 a.m., plated up assembly-line style as community members queue to receive their food through the service window.

WeCook meals service expands to Winnipeg

The company sells ready-to-eat meals, from small to family portions.

Pickles take centre stage among concession vendors at Red River Ex

The thought of biting into a deep-fried Oreo with a pickle inside may sound repulsive, but the unusual sweet treat and other pickled foods have been growing in popularity at fairs across North America.

Deep Fried Pickle Oreos, Blue Taki Pickle Pizza and Pickled Fries are just a few of the 60 or so food vendors set up at the Red River Exhibition, which started Friday and runs to June 21.

The fried sweet and tangy Oreos have become a bestseller, says Harrison Swift, co-owner of Concessions Inc., which specializes in creating unique foods that appear at exhibitions across the country.

“We’ve done it in Toronto at the CNE, we’ve done it at the Calgary Stampede and now it’s making its debut here so we’re super excited about it,” says Swift.

‘Exceeded expectations’: Holy Shakes opens first Manitoba shop in St. Vital Centre

Since opening on April 11, the eatery’s 20 employees have sold more than 10,000 milkshakes, said franchisee Kiran Pandher.

Small grocers embrace Ottawa’s national food security strategy

Independent grocers and industry stakeholders are welcoming the federal government's national food security strategy, aimed at boosting competition among grocers, growing local produce year-round and improving consumer affordability.

Restaurant bridges Ethiopian-Eritrean divide at the dinner table

Riverine origins matter at Baro, an eatery just west of the Health Sciences Centre on Notre Dame Avenue, but don’t overlook the connective power of the hyphen on the street-facing sign at chef Tammy Fekadu’s Ethiopian-Eritrean cuisine.

A waterway that rolls for more than 300 kilometres in the Ethiopian highlands, serving as a major cultural and economic thoroughfare for the nearby Gambella region as well as the South Sudanese state to the west, the Baro River is a reminder of communal reliance on precious natural resources, says Fekadu’s eldest daughter, Samra Solomon.

The hyphen is a bridge spanning political divides for Winnipeggers whose homelands have been engaged in decades of ongoing territorial tensions and civil war.

“My mom almost hesitated to call it ‘Baro Ethiopian-Eritrean Cuisine,’ just because some people might not be happy with that politically and maybe even morally,” says the 26-year-old Solomon, who manages the restaurant on top of a full-time job in the insurance business.

Yiddish fest highlights comfort of knish crafting

For Sara Kasdan, the author of the mid-century ethnic best-seller Love and Knishes, the titular dough pocket was a pathway to everlasting romance via the stomach, assured to get the cook’s name into a man’s heart “faster … and stay longer.”

Odd pairing of Kraft Dinner and cheesecake a hit for city bakery

It’s the food mashup that appears, at first glance, to be a match made in culinary purgatory.

Featuring a Canadian childhood staple baked into a New York-style cheesecake, the star of the show is the ubiquitous blue-and-yellow box lurking in nearly every pantry across the country.

It’s the ultimate time-saving saviour — firmly lodged in memories as a comforting dinner rapidly whipped up and just as swiftly snarfed down between after-school activities and homework.

But now Kraft Dinner is stepping boldly — some might even say wildly — out of its lane.

Habibiz Café marks First Friday launch of new Exchange District location

If you’re looking for fresh flavours on First Fridays, you’re in luck.

The owners of Winnipeg hookah lounge and restaurant Habibiz Café are celebrating the grand opening of their second location today. Situated at the corner of McDermot Avenue and Albert Street, the eatery is opening just in time for the monthly Exchange District celebration that sees shops and galleries stay open later than usual.

“Ever since our third or fourth year in, we’ve been looking for a new spot,” said Ali Zeid, who owns the restaurants with his brother, Sammy Zeid. “The Exchange District is a core hub of Winnipeg.”

The brothers signed the lease for 225 McDermot Ave., formerly the home of Shawarma Khan, on April 1.

Mushroom producers face ‘worrying’ duties

Prices may mushroom for American fungi lovers — and the company behind a Manitoba grower is contesting new duties disrupting the industry.

Loveday Mushroom Farms ships roughly 10 million pounds of mushrooms annually from its Oakbank plant to the United States. It accounts for one-fifth of the mushrooms parent company South Mill Champs grows in Canada and sells south of the border.

“We’ve got a good customer base in the U.S. and Canada,” said Lewis Macleod, South Mill Champs chief executive.

But the American base will likely be hit with higher mushroom prices: South Mill Champs plans to pass a new duty to customers, upping the cost of its portabellas and shiitakes.

What tastes like a Korean pancake and is purple all over? An Oreo inspired by K-pop group BTS

Oreo is teaming up with K-pop supergroup BTS for a bit of marketing dynamite that capitalizes on consumers’ growing interest in global flavors.

Mondelez, Oreo’s parent company, said Tuesday that BTS-themed Oreos will go on sale June 1 online and June 8 in stores. The cookies, which feature purple wafers in a nod to the band’s signature color, will be sold in more than 80 markets around the world, making the partnership the brand's biggest to date.

The band also designed 13 embossments for the wafers, including the names of the seven members and an outline of the light stick that fans hold at BTS concerts.

The white-and-tan creme center of the sandwich cookies was formulated to taste like hotteok, a warm, brown sugar-stuffed pancake that’s a popular Korean street food.

Pappas Greek Food and Steak closes after three decades of serving Winnipeg

Customers at Pappas Greek Food and Steak were served a side of gratitude with their meals on Friday, as the long-running Winnipeg restaurant marked its last day in business.

Owners Bob and Maria Papasotiriou are retiring after more than 30 years of operating the eatery, located at the corner of Roblin Boulevard and Elmhurst Road in the Charleswood neighbourhood.

“People walked in, they celebrated around our tables — birthdays, special occasions — and memories were created. So it’s not like a business anymore. This is home,” Maria said before lunch service.

“I want to express our deep appreciation for everybody who came through our doors and made our dream a success. They filled our hearts with a lot of joy.”

Hermanos raises curtain on new chapter

A longstanding Winnipeg eatery is moving to a space attached to the Centennial Concert Hall that has been closed since the 1990s.

Hermanos will move from the historic Ashdown Warehouse, at 179 Bannatyne Ave., to the long-shuttered restaurant space at the concert venue, to cater to the theatre crowd, its owners told the Free Press Friday.

“This is our opportunity to expand and ensure the long-term success of the family business,” Noel Bernier, co-owner of Hermanos, said Friday.

Bernier announced this month the South American steakhouse would close after 17 years. He promised it would reopen in the east Exchange District.