Thursday Jun 01, 2023

Two more Toronto restaurants close their doors for good

Two more Toronto restaurants close their doors for good | The Star

“,”heading”:””,”fullWindow”:false,”fullBleed”:false,”showFullBleedOnMobile”:false,”headColor”:””,”type”:”html5mobile”,”textColor”:””,”mobileImageUrl”:””,”bgColor”:””,”imageUrl”:””,”registeredOnly”:false,”linkUrl”:””,”aodaTitle”:” “,”internalScroll”:false,”displayStyle”:”small-up”},{“text”:”“We fell in love with the neighbourhood years ago and are grateful to have been a part of it this past year,” the post said. “We didn’t get to serve you for as long as we had hoped, but this isn’t the end.” The owners didn’t elaborate on what might happen next but said Sunday was the last day they were open.”,”type”:”text”,”isParagraph”:true,”isHeading”:false},{“text”:”Neither place shared with the Star the specific reasons for the closures, but many restaurants have shuttered over the last year, mostly for financial reasons.”,”type”:”text”,”isParagraph”:true,”isHeading”:false},{“text”:”“The next

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Good Stocks To Buy Right Now? 3 Food Stocks In Focus

For the uninitiated, food stocks are companies that are involved in the production, processing, and distribution of food and beverage products. These companies operate in a variety of segments, including agriculture, packaged goods, restaurants, and supermarkets. Investing in food stocks can be an attractive option for investors seeking a stable and reliable source of returns, as the demand for food and beverage products tends to be relatively stable over time.

When investing in food stocks, it’s important to consider the company’s financials and growth prospects, as well as factors such as market share, brand recognition, and the competitive landscape within

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Sad Ending for The Very Good Food Company After Going into Receivership – vegconomist

Canada’s The Very Good Food Company (NASDAQ: VGFC) (TSXV: VERY.V), may be forced to close its operations this month after battling a financial crisis and succumbing to receivership. 

In September 2022, the Very Good Food Company announced a strategic review to evaluate potential alternatives for maximizing shareholder value, including acquisition or merger with an industry partner. But after months of attempting to secure new financing, the company was placed into receivership.

On January 17th, BDO Canada, an accounting and consulting firm, was appointed by the Vancouver-based plant-based business to “solicit bids for the assets or a restructuring of the

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Good Eats at Hungry Neko Food Fest

The Hungry Neko Food Festival, a celebration of Asian culture, was held on Nov. 5 at Party Beer Co. in L.A.’s Jefferson Park neighborhood.

The organizer was Keiko Nakashima, owner of Sunny Blue, which specializes in handcrafted omusubi and has stores in Culver City and Santa Monica.

Vendors included Okayama Bakery, The Plant Lab, Rakkan Ramen, Torisho, Buttery Popcorn, Kumamoto Ice, Shoshi Watanabe, Kenzo Illustrations, Asian Boba Girl, Mume Farm and The Paper Donut Shop.

There was a raffle for prizes that included a Sunny Blue gift card, Hungry Neko swag and a rice cooker.

Photos by J.K. YAMAMOTO/Rafu Shimpo

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Good Food Accelerator Program to Invest $10M in Animal-Free Asian Startups – vegconomist

Leading venture accelerator Brinc and Asian culinary platform DayDayCook have announced they will be investing $10 million in sustainable, animal-free foodtech companies through the Good Food Accelerator Program.

The program, operated by Brinc, will help to fund 45 startups over the next three years. Additionally, Brinc has invested $500,000 in DayDayCook, bolstering the alliance between the two companies.

“We are excited to support more founders who are looking to scale alternate protein products”

Applications for the accelerator program are now open. Successful startups will receive at least $200,000 and will gain access to Brinc and DayDayCook’s network of later-stage investors,

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The 20 Trending Foods That Are Good for the Environment

In a time where everything on our social feed is visual, food trends quickly morph into statements: That stack of pancakes gets a designer twist, while plain old noodles get turned into trending chips. We’re also in an era of climate change, which means that recreating the latest food trends quickly leads to questions about ingredient’s sustainability.

Our global food system currently accounts for 25 percent of man-made fossil fuel emissions, according to one recent study, and that number could rise even higher in the near future. Luckily, there is a way to stay ahead of the foodie curve 

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