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Earlier this year, Garbonzo’s Pizza Pub and Starbucks, located in the AnX building on the University of Winnipeg (U of W) campus, closed their doors
With Thanksgiving approaching, the University of Winnipeg Students’ Association (UWSA) Foodbank plays a key role in the lives of many members of the University of Winnipeg (U of W) community.
The availability of fresh, local produce during the summer months is one of Winnipeg’s greatest assets.
Large ethno-cultural events such as Folkarama provide people with an opportunity to interact with different cultures, but sometimes it can be the small and sweet (and savoury, in this case) events that create a lasting impact.
“Food is a time machine.” These words by Suresh Doss have been echoing in my mind since listening to Episode 63 (“Eating our way through Toronto”) of the Racist Sandwich Podcast. “It’s a conduit to a certain time and place,” he says.
Sandy-Saulteaux Spiritual Centre will run Indigenous Farming on the Prairies: Stew & Stories on March 23.
The sixth-annual LoveLocalMB event, which showcases local Manitoban food and beverages, will take place on March 2.
Eadha Bread will host a Valentine’s Sourdough for Queers workshop on Feb. 14.
Food is a multi-sensory experience that can transport us elsewhere.
I used to think that to know home was to learn my mother’s hands - her repertoire of creation forever connected to homeland.
Recent changes have been made to downtown Winnipeg restaurant Have a Nice Day. On Feb. 26, a menu overhaul was made overnight.
When Carlos Bosque, owner and operator of Sargent Taco Shop, arrived in Winnipeg 13 years ago, he visited every place that served Mexican cuisine in search of the flavours he grew up with
Kombucha has existed for hundreds of years, yet it is only just gaining popularity in Winnipeg. The strong, sweet tea is fermented by a bacterial culture called a Symbiotic Culture of Bacteria and Yeast, affectionately known by its cute acronym, SCOBY.
Winnipeggers aren’t great at reusing their kitchen scraps.
“Nut cheese” isn’t what it sounds like. Created by fermenting a blend of nuts, grains and spices, the product is a homemade alternative to store-bought vegan cheese.
Art City clay on display // More Indigenous art at the WAG // Circle of Life Thunderbird House Fundraiser // Vegan SMACDOWN // JJ Neepin selected for apprenticeship // Wall-to-Wall presents Hotel Room
Aug. 11 to 13 // Where honey meets chili
Aug. 6 to 19 // Building community, one pavilion at a time
Going out to eat can be a complicated experience for those with dietary restrictions. How does Winnipeg’s restaurant culture fare when it comes to accommodating allergies and alternative lifestyles?
Winnipeg is getting a glance at what a food policy council will look like for the city.
