Food

  • What’s your cup of tea?

    For many communities, tea is much more than a simple drink. It is an opportunity to relax, spend time with family and loved ones and to converse and share ideas.

  • Spaced out?

    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

  • UWSA Foodbank offers crucial services

    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 end of farmers’ market season

    The availability of fresh, local produce during the summer months is one of Winnipeg’s greatest assets. 

  • Blending food, community and culture

    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.

  • Feeding diaspora

    “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.

  • Feed the stomach and the soul

    Sandy-Saulteaux Spiritual Centre will run Indigenous Farming on the Prairies: Stew & Stories on March 23.

  • Food festival features new delights and old favourites

    The sixth-annual LoveLocalMB event, which showcases local Manitoban food and beverages, will take place on March 2.

  • A community with a sour(dough) heart

    Eadha Bread will host a Valentine’s Sourdough for Queers workshop on Feb. 14.

  • Feeding diaspora

    Food is a multi-sensory experience that can transport us elsewhere.

  • Feeding Diaspora

    I used to think that to know home was to learn my mother’s hands - her repertoire of creation forever connected to homeland.

  • Nice day, new menu

    Recent changes have been made to downtown Winnipeg restaurant Have a Nice Day. On Feb. 26, a menu overhaul was made overnight.

  • The search for authentic Mexican food

    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

  • Know your scoby

    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.

  • Reduce waste and save on groceries

    Winnipeggers aren’t great at reusing their kitchen scraps.

  • The scoop on vegan cheez

    “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.

  • Arts Briefs

    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

  • Kleefeld Honey Festival

    Aug. 11 to 13 // Where honey meets chili

  • Folklorama

    Aug. 6 to 19 //  Building community, one pavilion at a time

  • Restaurants accommodate dietary restrictions

    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?

Newer Articles »

« Older Articles