Hampers help spread ‘Ramadan warmth’

In a small building on St. Anne’s Road, packages of dried chickpeas, dates and rose water are stuffed into cardboard boxes.

The boxes are neatly packed along an assembly line with about a dozen items before being handed off to a table of young women who wrap them in clear cellophane adorned with polka dots and seal it with a purple ribbon.

“We want to make it feel a little special and make it look nice and put together. Because we could just give them a basket, but we want to make sure it looks nice,” said volunteer wrapper Sumha Ali.

The group of 16 volunteers hope to pack 175 food hampers in just two hours. After all, there’s no time to waste: Ramadan is only two weeks away and they want to get hampers in the hands of families well before it begins.

After 80 years, Minute Maid’s frozen canned juices are getting put on ice

Minute Maid helped make orange juice a year-round morning staple in 1946, when it started shipping cans of frozen juice around the U.S.

But 80 years later, the brand's parent company is halting sales of frozen juice concentrates in the U.S. and Canada, saying it wants to focus on the fresh juices that customers now prefer.

“We are discontinuing our frozen products and exiting the frozen can category in response to shifting consumer preferences,” The Coca-Cola Co., which owns Minute Maid, said Wednesday in a statement.

Minute Maid’s frozen juices – including several varieties of orange juice, lemonade and limeade – will be discontinued by April, with inventory available while supplies last, Coca-Cola said.

Low/no alcohol drinks officially a movement

An increasing number of lounges and eateries are offering more (and more innovative) mocktails, as well as alcohol-free beers and wines. The number of dealcoholized options at grocery stores, beer vendors, Liquor Marts and the like has never been higher. In short, the low/no-alc phenomenon is here to stay.

Fans mourn closure of cupcake vending machine company Sprinkles Cupcakes

NEW YORK (AP) — Sprinkles Cupcakes, a company famous for selling sweet treats in vending machines known as “cupcake ATMs,” has shut down after 20 years of operation around the United States, according to its former owner.

“Even though I sold the company over a decade ago, I still have such a personal connection to it, and this isn’t how I thought the story would go,” said Candace Nelson, who started the company after she lost her job in 2005. The closure was announced Dec. 30.

Nelson started Sprinkles Cupcakes in her own kitchen, and the first location was in a small Beverly Hills storefront that had previously been a sandwich shop. The brand would go on to ascend to national fame, and fans took to social media following the company's announcement to lament the closure.

The company's cupcake-dispensing machines in malls and airports briefly went viral on TikTok for the not-so-subtle “I love Sprinkles” jingle that played repeatedly while a mechanical arm delivered the dessert.

Peace by Chocolate and NuttyHero products added to pistachio recall due to salmonella

TORONTO - The Canadian Food Inspection Agency has added several Peace by Chocolate and NuttyHero products to its ongoing recall of pistachios possibly contaminated with salmonella.

The latest recall published Friday includes Peace by Chocolate bars and assorted chocolates sold across Canada.

They may have been sold individually or as part of a variety pack.

The affected products include Dubai Style Chocolate Pistachio and Kunafa Bar, The Peace Maker Specialty Bars, Trans Canada Trail — Peace Seeker, the Classic Box, the Proudly Canadian box and assorted filled chocolates.

Filipino-style fried-chicken biz off to a sizzling start

Before we begin, John Tadeo wants to make it abundantly clear that Popoy’s, the tag he and his girlfriend Patricia Santiago settled on for their Filipino-style fried-chicken biz, isn’t a play on an international fried-chicken chain that bears the name of a certain, spinach-loving sailor-man.

When Tadeo was a youngster growing up in the Philippines, his paternal grandmother never called him anything but Popoy, a derivative of Popo, which is Tagalog for little boy or child. His parents continue to address him by that term of affection to this day, so last winter, when he and Santiago were tossing around potential names for their fledgling enterprise, they agreed Popoy’s Golden Chicken had a better ring to it than John’s or Patricia’s.

“I guess if somebody associated with Popeyes (Louisiana Kitchen) ever tells us we can’t call ourselves (Popoy’s), we’d probably just change it to Poy’s,” Tadeo says, standing next to Santiago in the commercial kitchen at Riverview Community Centre, where they accept pickup orders on a regular basis, usually every other weekend.

“But since Popoy is my name, I’m not sure what argument they’d have.”

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.

During World Vegan Month, vegans across generations share their reasons for embracing the lifestyle

November is World Vegan Month, an event celebrated worldwide to shine a light on what it means to be vegan.

The U.K.-based Vegan Society defines veganism as: “a philosophy and way of living which seeks to exclude — as far as is possible and practicable — all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of animals, humans and the environment.”

In other words, vegans are fully plant-powered.

While veganism was once considered an option from the fringes, it’s now much better recognized, discussed and practiced by old and young, famous and not.

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.

Halloween pumpkin waste is a methane problem, but chefs and farmers have solutions

Don’t let your Halloween pumpkin haunt the landfill this November.

More than 1 billion pounds (454 million kilograms) of pumpkins rot in U.S. landfills each year after Halloween, according to the Department of Energy.

Yours doesn’t have to go to waste. Experts told us your pumpkins can be eaten, composted or even fed to animals. Here’s how.

Cooking with pumpkin waste

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

Forgotten Flavours Artisan Bakery fills Pennyloaf void on Corydon

After nearly a year, the smell of fresh bread will once again fill a Corydon Avenue bakery.

The sign out front no longer reads “Pennyloaf Bakery,” and the staff inside are no longer employed by former clothing mogul and entrepreneur Pepper Foster.

Instead, an emblem for Forgotten Flavours Artisan Bakery faces passersby. Owners Chris and Maria Holbrow busy themselves inside 858 Corydon Ave., preparing for the Winnipeg shop’s first day open Tuesday.

“We’re trying to complement the space and ensure that we can fill a void that was very sad to see go,” Chris Holbrow said. “We have a great product to offer.”

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.

Flour & Flower plants roots with Waterloo Street location as demand for unique cakes, cookies decorated with edible flowers grows

Rachel Nedelec’s baking has reached the Grammys and Australia, an international fashion house and at least one yoga studio.

Next week, Flour & Flower will have a permanent home — its first brick-and-mortar bakery.

“I said, ‘I want it, I need it, this is my space,’” Nedelec recounted, laughing.

She and her real estate agent had heard the spot at 530 Waterloo St. was coming available. It was déjà vu: Nedelec first toured the site in early 2020, when her business was not yet half a year old.

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.”