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.

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.”

Biking to the Viking (statue) a great way to burn off tasty local treats

GIMLI — There are many things I enjoy about travel: learning about different cultures, seeing historic sites, experiencing varieties of natural beauty and meeting people from around the world, to list just a few.

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.

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.

New eatery marks First Friday

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.

Three Winnipeg restaurants among Canada’s best

Three Winnipeg restaurants have made it into the annual Canada’s 100 Best Restaurants list.

Mandel Hitzer’s Deer + Almond and Emily Butcher’s Nola, both which appeared last year, retained their spots but dropped down in placing.

Hitzer’s restaurant at 85 Princess St. held the rear of the top 50, down 16 places from last year’s 34 ranking.

Nola (300 Taché Ave.) came in at 88, after making its debut on last years’ list at 86.

Discount stores drive Loblaw’s Q1 profit and sales, raises quarterly dividend

An emphasis on discount stores continues to pay off for Loblaw Cos. Ltd. as shoppers search for affordable groceries amid intensifying economic headwinds.

"The ongoing outperformance of our hard-discount banners — Maxi and No Frills — was a key driver of (the) success, reinforcing their vital role in helping Canadians manage affordability," chief executive Per Bank told financial analysts on Wednesday after the retailer reported its first-quarter results.

The earnings report noted that the discount grocery banners outperformed for the owner of Loblaws and Shoppers Drug Mart, while its drugstore business saw growth in prescription drugs, particularly in sales of GLP-1 drugs such as Ozempic.

Loblaw also raised its quarterly dividend by 10 per cent to 15.5 cents per common share.

Healthy food subsidy might be on table over gas tax cut: Kinew

Premier Wab Kinew says he is still considering relief for Manitobans struggling with the high price of fuel but it may not be in the form of a gas tax holiday.

City failed to read the room before ditching Sals

If ever there were a moment to rethink how governments award contracts, this would be it.

Syrup season in swing

Louise May has been tapping the trees at the St. Norbert Arts Centre for 37 years, extracting the nectar that becomes maple syrup.

May began making syrup as a way to connect with the trees and continue in the footsteps of the Trappist monks who originally planted the maple trees more than a century ago.

Recently, the endeavour has taken a more spiritual turn as May began collaborating with kookum Christine Cyr and sharing the syrup for a strawberry heart medicine used during Sundance ceremonies, which include a four-day fast.

“This is a really powerful medicine,” says Cyr. “It physically and spiritually helps people to get through” the ceremony when it is typically taken on the third day of the fast. At the beginning of the season, community members drummed, sang, and offered tobacco to each tree as May put the taps in.

High fuel prices driving up shipping costs for northern grocers

Whether it's Florida oranges, Colombian coffee or even homegrown items from another province, food has often travelled a long way before it reaches grocery stores in Canada.

The supply chain gets even longer for communities in the Far North.

Typically, groceries are loaded onto a truck and taken to a launch point in cities like Ottawa or Winnipeg. They're then flown, or shipped by sea, to finally reach the shelves of remote northern grocery stores.

It's an expensive journey. By the time groceries reach northern communities, the added transport costs mean items are priced significantly higher than what most Canadians pay at the grocery store — and even more for fresh and perishable produce.