Responding to the tastes of passionate foodies

Alec Wang on how Nomme has taken food delivery to a new level by focusing on local and expanding customers’ culinary experiences

Responding to the tastes of passionate foodiesAlec Wang is CEO and co-founder of Nomme. Calgary’s Business: What is Nomme? When and why was it founded? Wang: Nomme is an on-demand food delivery company. The story of Nomme began with a desire to expand culinary horizons within a group of passionate foodies who were constantly on the hunt for the newest and…

How craft breweries build communities

Jim Button of Village Brewery talks about how local breweries should keep their focus close to home to be successful

How craft breweries build communitiesJim Button is co-founder of Village Brewery. Calgary’s Business: What was the spark that made you start Village Brewery? Button: I remember working at Sears in the early 1980s and saying to my pal Scott that one day I was going to own a bar. At that time I was working dock pickup and customers and employees…

Baby Gourmet makes baby food even you will eat

We put premium gas in our luxury cars so why not put the best, highest quality baby food into the most important members of your family?

Baby Gourmet makes baby food even you will eatJennifer Carlson is co-founder of Baby Gourmet and academic chair (Innovation and New Ventures) at SAIT's School of Business. Calgary’s Business: How did the idea of establishing Baby Gourmet come about? Carlson: The idea for Baby Gourmet came about 13 years ago when my then six-month-old daughter was starting solids and I was not happy…

Helping her town be the best it can be

Louise Campbell continues to lend a hand with various organizations, just as she has for decades

Helping her town be the best it can be  Joan Janzen of The Clarion Louise Campbell is not only a long-time resident of Kindersley, but also a long-time volunteer. “I’ve lived in town since 1968; now I’m trying to phase out of volunteering, because of age.” In spite of her efforts to “phase out of volunteering,” I found her at the United Church…

Why are consumers going meatless?

A strong economy gives us the time and money to think about the ethical, environmental and moral implications of our food choices

Why are consumers going meatless?It seems the pleasure of eating is being overpowered by values-based food consumption. And it’s happening at an astonishing pace. Vegetarianism and veganism are coming into their own, allowing more people to ‘come out of the cupboard’ to speak openly about and affirm their commitment to a self-imposed diet. They’re doing it for animal welfare,…

Meal kits set the table for a new food retailing boom

Instead of takeout, consumers can choose a meal kit that allows them to whip up an appealing dish in minutes

Meal kits set the table for a new food retailing boomMeal kits are sweeping across North America. It’s the perfect trend for consumers who want to be empowered by cooking but still need convenience. For example, Walmart has just partnered with Gobble to deliver meal kits. In the battle over the future of food consumption in the U.S., Walmart wants a fighting chance against the industry’s…

Table set for grocery industry bloodbath

Traditional grocers are struggling to adapt to falling sales and weak food inflation as consumers become obsessed with convenience

Table set for grocery industry bloodbathDespite posting decent financial results this year, sales at major Canadian food retailers are tumbling faster than Niagara Falls. Coupled with a weak food inflation rate, the trends for the industry are deeply troubling. Recent Statistics Canada figures suggest the market shift many industry observers were dreading is indeed happening. Top grocers such as Loblaw, Sobeys and Metro are seeing…

The rise of the conscious (and often reluctant) carnivore

The meat industry must adapt as a growing number of consumers look for protein from a variety of sources

The rise of the conscious (and often reluctant) carnivoreCanadians are enjoying summer picnics and barbecues, and meat often plays a central role in the menu. But eating meat is becoming increasingly controversial, as is selling it. In foie gras-friendly France, a number of anti-meat incidents have been reported. In recent weeks, several butcher shops and slaughterhouses were sprayed with fake blood. Other protesters…

Canada’s new Healthy Eating Strategy will pay huge dividends

Proposed new Food Guide and nutrition labelling policies are crucial to helping Canadians achieve better health

Canada’s new Healthy Eating Strategy will pay huge dividendsThe long process of updating Canada’s Food Guide and reforming nutrition labelling will soon become a reality. And that’s good news. Collectively called Canada’s Healthy Eating Strategy, the proposals by Health Canada have been open to public consultation – and, unfortunately, industry lobbying. No one is arguing with the rights of all Canadians to be…

Put down the tech, pick up a sandwich and eat with others

People function best when they drop the hyper-productivity mindset and take work breaks to eat together

Put down the tech, pick up a sandwich and eat with othersHumans are a special bunch – or at least we like to think we are. The truth is, our ‘success’ as a species, us big-brained, upright walking apes, isn’t all that unique. In fact, the success of all species comes down to a single shared evolved adaptation: the ability to convert organic material into energy.…

Cognac’s global reach keeps spreading

While making inroads in urban American culture and gaining a foothold in China, the industry is also innovating its products

Cognac’s global reach keeps spreadingPart 7 of our series The Business of Cognac According to the Bureau National Interprofessionnel du Cognac (BNIC), the industry’s trade association, cognac’s three largest markets are the United States (78.7 million bottles), Singapore (23.6 million bottles) and China (22.6 million bottles). Singapore has the distinction of having the largest per capita consumption of Cognac in the…

Cognac’s rise from a regional product to a worldwide phenomenon

Export sales drove the development of the industry, a feature as true today as it was three centuries ago

Cognac’s rise from a regional product to a worldwide phenomenonPart 6 of our series The Business of Cognac From the very beginning, the cognac industry was dominated by cognac houses that acted as intermediaries between the producers of eau de vie and their overseas markets. Many of the first cognac houses were founded by English and Irish entrepreneurs: Jean Martell was from Jersey, while…

Zest of the West a huge success

Big Dippers pool fundraising event included food and beverage vendors, live music and a dance floor, plus raffles and a silent auction

Zest of the West a huge successKenneth Brown of The Clarion The second annual Zest of the West food and beverage tasting event will surpass the inaugural event for support, according to a spokesperson for the pool fundraiser. The 2018 Zest of the West was held in the Co-op Arena at the West Central Events Centre (WCEC) on April 21. The…

Aging and blending create cognac’s extraordinary fusion

Part 5 of the understanding cognac series: The blend is at the heart of cognac and its formulation is the industry’s highest art form

Aging and blending create cognac’s extraordinary fusionAfter distillation, the new spirit is casked and moved to a warehouse where, depending on its intended use, it may age for a period of a few years to several decades. Generally speaking, cognac is aged in barrels made from oak from either the Tronçais or Limousine forests. The eau de vie is aged in…
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