Instructor John Morgan of Prairie Habitats Inc. will teach you how to successfully grow native prairie plants at home. Find out how native species can be included in your landscape designs, and why using native plant material is important for biodiversity and conservation. Workshops include a presentation, discussion, and seed planting demonstration. Prairie seeds will […]
Spinning Plates is the story of three extraordinary restaurants and the incredible people who make them what they are.
The film begins with cutting-edge Chicago-based restaurant, Alinea. Named the seventh best restaurant in the world, chef Grant Achatz battles a life-threatening obstacle to pursue his passion.
The second, Breitbach’s Country Dining, is a 150 year old family restaurant in Iowa and finally there is La Cocina de Gabby, a fledgling Mexican restaurant in Tuscon.
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Restaurants Canada released its 6th annual Canadian Chefs Survey, which polled more than 400 professionals in January. Topping the list of “Hot Trends,” which are considered at the peak of popularity is craft beer and mircobrews. Here are the top 10 trends for 2015:
Craft beer/ microbrews
Locally sourced foods
Leafy greens
Food smoking
Charcuterie/house-cured meats
Gluten-free/food allergy conscious
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SMITH is all set to take over the Inn at the Forks. A brand new rustic space inspired by local influences, owner Ben Sparrow, CEO of Sparrow Hotels says he wanted to create an iconic restaurant in the heart of Winnipeg’s most popular tourist destination.
Chef Alexander Svenne, formerly of Bistro 7 1/4 which was recently sold to new owners who will also re-open the popular Osborne Village icon Basils, is leading SMITH’s menu development and kitchen team in to this new era.
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For 12 years now, the Flatlander’s Beer Festival has been the premiere event for beer enthusiasts in Winnipeg and the surrounding area.
This unique public tasting event focuses on a wide range of incredible beers from some of the finest breweries in the world.
It seems there have indeed been some significant and some would say long overdue updates to the format of the Flatlander’s Beer Festival for 2014.
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Greenhouses in and around the city are already seeing signs of life and gardening enthusiasts are already planning their planting and starting their seeds. If you lack the space, skill, or inclination to map out plots, plan inputs and starts or manage large tracts of edibles, the Farmers’ Market is the next best thing. No longer do we have to pile into our cars and trek out to the biggest and arguably best Farmers’ Market in (or just outside) the city–St. Norbert. Smaller, community markets have been cropping. Here’s where to find a farmer in Winnipeg in 2014.
And the funny thing is, more and more of them are happy to do it. Cloudberries. Hawthorn. Cattail shoots. Pineapple weed. Acorns. Things that we’d ordinarily hit with a shot of Weed-X or yank out of the driveway and toss in the compost, suddenly go down the provervial hatch.
That’s what’s so Fantastic about the Fantastic Forest Forage. It changes your perception. Helps you see things you never saw before, or see the familiar in an exciting new way.
Now it’s back for a fourth season, and it’s bigger and better than ever before.
With St. Patrick’s Day right around the corner, it was high time I revised my parade of pubs as outlined in Unleash Your Inner Leprechaun back in 2010, especially because a few have closed, and a few have opened since then.
Many establishments may claim the name pub, and are categorized as such on the likes of Yelp or Urbanspoon, but few truly deserve the title. Having grown up in England, and back there every two years to visit family, I’m willing to put my purple coloured passport on the line to authenticate the following:
Once again, Winnipeggers will have access to a cornucopia of prairie flora with the Living Prairie Museum Native Prairie Plant Sale.
Procured by Prairie Flora Greenhouse, this is your chance to enhance your gardens with some hardy native perennials, many of which we teach people to forage for, that attract some of the most beautiful and beneficial insects and animals.
Here are the deets:
When I brought a batch of these Earl Grey tea infused scones to the office, they disappeared in no time to rave reviews. So much so that they were still being talked about in the subsequent weeks. Then came the not so subtle suggestions that I should bring more. Then the same thing started happening at home. While I gladly relented (I generally suck at baking and avoid it at all costs), I decided to share the recipe in the hopes it takes some of the pressure off my limited patience for making doughs and pastries.