Restaurant

Culinary Tour

M&M’s in Europe look and taste about the same as those sold in the U.S. But stateside, the candy comes with one key difference – and it may be harmful to your health.

Some M&M’s made for European consumers use radish, lemon and cabbage extracts for coloring to make them catch shoppers’ attention, instead of synthetic food dyes.

Consumers in the U.S. are asking for foods without synthetic dyes, according to Mars, which manufactures M&M’s. But products like that are harder to come by in this country: Those same M&M’s are coated with synthetic dyes like Red Dye No.

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The Ukrainian Canadian Congress and a local church are helping prepare Ukrainian newcomers for work in Manitoba by offering a low-barrier food handler’s course in Ukrainian.

Around 115 Ukrainian newcomers took the day-long course, held in the basement of Holy Trinity Ukrainian Orthodox Metropolitan Cathedral. It’s the third time the course has been offered in the past year, and according to Ukrainian Canadian Congress board member Michelle Kowalchuk, demand for the course is high.

“Within about two hours, it was half filled,” she said. “By the time I woke up the next morning, we had 130 people signed up.”

Kowalchuk

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LONDON (AP) — The European Medicines Agency on Friday recommended authorizing Moderna’s COVID-19 vaccine for children ages 12 to 17, the first time the shot has been authorized for people under 18.

The EU drug regulator said research in more than 3,700 children aged 12 to 17 showed that the Moderna vaccine — already given the OK for adults across Europe — produced a comparable antibody response.

Until now, the vaccine made by Pfizer and German partner BioNTech has been the only option for children as young as 12 in North America and Europe.

The U.S. Food and Drug Administration

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an illustration of a sugar cookie decorated with frosting forming a winking emoji with its tongue sticking out

Illustration: Tiffany Herring/Axios

Miniature Twinkies, Cocoa Puffs popcorn, Dr Pepper-flavored cotton candy: Food manufacturers know Americans are snacking more, and they’re busy pumping out irresistible new junk — er, snack — foods.

Why it matters: An explosion of new products is generating buzz and profits for food makers and surprise and delight for shoppers — but helping make Americans fatter and unhealthier than ever.

Driving the news: A bevy of new reports on U.S. eating habits conclude that snacking rose steeply during the COVID-19 pandemic — and has continued.

  • “The landscape of eating has fundamentally changed,” concludes a February report
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Mary Burch beams with pride while watching a batch of her Red House Salsa roll off the assembly line at the Food Processing Development Centre and business incubator in Leduc, Alta.

“It’s a labour of love, really,” says the 43-year-old founder of the business that got its start in a St. Albert kitchen in 2016. 

“My family was going through a bit of a transition,” Burch says.

At the time her husband, Wray, was a contractor in the oil field. Work had slowed down and his wages were cut in half.

The mother of four thought about an old family

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The New York City area is a key destination for foodies. With thousands of restaurants, there are unique food experiences at every price point and from every cuisine. Exploring on your own is fun and we have had dozens of culinary adventures in the New York area.

We’ve done food tours all over the world but never in our home cities — New York and Jersey City. This year, we decided to try out some of the local food tours. Not only did we learn about new restaurants and places we’d never been to before, but we also discovered the

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