Food

  • Curry Macaroni

    Do you like curry? Do you like macaroni? Well then you're in luck, because this recipe has both of those things, and it is - *chef's kiss* - very good.

  • Delivering on yum

    Pandemic provides new opportunities for young entrepreneurs

  • Meet your meat

    Local meat farmers provide assurance of ethical farming

  • Eating fresh when it’s freezing

    In our cold northern climate, getting fresh, local produce in the winter can be a challenge, especially in the downtown area.

  • Fluffy “spooky” pancakes

    What makes these pancakes spooky is eating them in “spooky season,” of course! Put the batter in Halloween-y cookie cutters if you have them.

  • Nacho stovetop popcorn

    A crunchy, satisfying snack (or lunch or dinner, no judgments here) that is vegan and gluten-friendly.

  • Feeding diaspora

    I immediately swoon at the love, lineage, healing and pleasure that undertones writing and art by People of Colour involving food. Food and love are both so potent. They are embodied experiences marked by longing, sustenance, nourishment, orientation and legacy.

  • Taco Soup with Cheesy Taquitos

    This recipe is easy, delicious, and you can use basically whatever you have in your fridge to make it! It can be made vegan, gluten-free, vegetarian and modified for any diet.

  • Something brewing in Wolseley

    Local brewery Wolseley Kombucha opened their storefront at 749 Wall St. on Jan. 1, joining Prism Kombucha as the only commercial kombucha breweries in town. Kombucha is a fermented drink touted for its many health benefits and made from caffeinated tea with the help of a SCOBY, which is a symbiotic culture of bacteria and yeast.

  • Bureaucratic maze threatens Trappist cheesemaking tradition

    Dustin Peltier and Rachel Isaak run local cheesemaking business Loaf and Honey, and the duo says the Manitoba Government has cost them tens of thousands of dollars trying to conform to “inconsistent regulations” for artisanal, unpasteurized cheese.

  • Good vibes at the Good Lands Cafe

    The café’s name and atmosphere is inspired by a dear family member. “My grandmother loved to garden. She had an awesome garden. I wanted something to remember my grandmother but also something positive,” Hozaima says. 

  • The power of a home-cooked meal

    Food preparation and production is arguably as important as the ingredients used.

  • Feeding Diaspora

    I first became enthralled with the concept of leaving traces in public space when Chilean-Canadian ceramics artist Monica Martinez told me about her time in art school.

  • Favourite Local Place to Eat

    1.    Roughage Eatery (126 Sherbrook st.)
    2.    Little Sister Coffee Maker (470 River Ave. / 539 Osborne St.)
    3.    Four-way tie

  • Favourite Local Date Activity

    1.    Go out for (or make your own) food

    2.    Go to the movies

    3.    Skate or walk the River Trail

  • Favourite Local Chef

    1.    Renée Girard (Harth Mozza and Wine Bar)
    2.     Ana Damaskin (Capital Grill & Bar)
    3.     Chris Gama (Clementine) / Christa Bruneau-Guenther (Feast) / Pamela Kirkpatrick (Forth) (tie)

  • Favourite Local Baker

    1.    Cora Wiens (Eadha Bread)
    2.    Quinn McMurray (Oma's Bakery) / Suzanne Gessler (Pennyloaf Bakery) / Oh Doughnuts (tie)

  • Future of feasting

    On Nov. 22, the Wilderness Committee hosts its annual Climate Fall Supper. 

  • Coffee brews and tap dance shoes

    Readers might recognize cohabitating partners Jordan Cayer and Ella Steele from the Winnipeg stage.

  • Perogies are a portal

    For folks growing up in diasporic communities, food can be as important as language.

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