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.

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.

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.

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.

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.

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.

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.

Gatorade, inventor of the sports drink, is getting a rebrand targeting non-athletes

Sixty years after it invented sports drinks, Gatorade is making a surprising pivot: It’s no longer focusing primarily on athletes.

PepsiCo, Gatorade’s parent company, said Thursday that the brand wants to broaden its reach to non-athletes who are looking for ways to hydrate, whether they’re on a long flight, going for a walk or nursing a hangover. New packaging highlights the specific ways Gatorade’s various drinks and powders work and the research behind them.

The change reflects U.S. consumers’ booming interest in beverages with perceived health benefits. Jack Doggett, a food and drink analyst with the consulting firm Mintel, said his research indicates 60% of consumers who buy sports drinks aren’t athletes but want the functional ingredients those drinks provide, like electrolytes for hydration and carbohydrates for energy.

“People are using these drinks more for wellness and daily maintenance,” Doggett said. “It’s easy to say that the wellness consumer is the young consumer, but older generations are also drinking these drinks for hydration.”

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.

Hershey says it will shift back to classic recipe for all Reese’s products after criticism

Hershey said Wednesday it will use classic recipes for all Reese’s products starting next year, a change that comes after the grandson of Reese’s founder criticized the company for shifting to cheaper ingredients.

Reese’s Peanut Butter Cups have always been made with real milk chocolate or dark chocolate and peanut butter. But a small portion of Hershey’s and Reese’s products, like mini Easter eggs, are now made with a coating that contains less chocolate.

Hershey said that in 2027, it will shift those products to “their classic milk chocolate and dark chocolate recipes.”

The Hershey, Pennsylvania-based company said it will also be making other changes to its sweets portfolio next year, including transitioning to natural colors and enhancing Kit-Kat’s recipe to make it creamier. The company said it plans to increase its research and development funding by 25% next year.

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.

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.