A Hug in a Bowl personified

September 23, 2025 0:29:12

Sharon Hapton, a successful Calgary-based businesswoman and mother of two, is the founder and CEO of Soup Sisters and Hug in a Bowl Enterprises.

In 2008-2009, leading up to her 50th birthday, Sharon channeled her belief in the healing power of homemade soup into founding Soup Sisters, a grassroots organization. Recognized nationally and regionally for her work, Sharon has led the movement that has delivered over 4 million ‘Hugs in a Bowl’ to families and individuals in crisis. She has received numerous accolades, including being named one of Chatelaine’s and CityTV’s Women of the Year and receiving the Meritorious Service Medal from the Governor General of Canada in 2016.

“I am a soup maker. I have cared for family and friends with soup for most of my adult life. If someone was down or needed some extra care, I would show up at their door, most often unannounced and with soup. I knew that this simple gesture had the power to change their day, and in the process of making it, I was letting them know how much I cared.

The whole exchange – the soup-making, the visit, the comfort it provided and the appreciation it returned – created a fulfilling cycle of giving. Here is the recipe for Soup Sisters. “All it took was for me to realize that I didn’t need to look beyond my truest self and that what I was looking for had always been inside me, just waiting to be recognized. After all, I am, and always have been, a soup maker.”

The Soup Sisters and Hug in a Bowl Enterprises operate with a profound, clear dedication to nourishing communities through the provision of universal comfort food. This grassroots organization, born from the simple, yet powerful, gesture of bringing homemade soup to a friend in need, has scaled its impact dramatically to address a major affordability crisis plaguing Canada. Today, with 8.7 million people facing food insecurity, the mission of providing warmth and sustenance is more vital than ever. The organization utilizes an efficient and transparent “MISO model of giving,” which stands for Money In Soup Out, ensuring donations are swiftly translated into tangible nourishment. This approach allows them to support social service organizations, offer Souper Kids Hot Lunch Soup Days in schools where students often go hungry, and provide ready-to-eat comfort to frontline agencies struggling with rising food costs and stretched budgets.

The commercial arm of the movement, Hug in a Bowl Enterprises, further solidifies this vital cycle of giving. It creates delicious, high-quality, and nutritious soups specifically designed for food service, featuring premium ingredients and chef-crafted flavors. Crucially, every case of these food service-ready soups sold directly helps to fund Soup Sisters’ food security programs, making commercial purchases a direct pipeline for community support and fulfilling the organization’s charitable mission. This commitment to local food security, alongside their admirable practice of producing commercially with zero food waste, exemplifies a comprehensive and sustainable business model rooted deeply in empathy. The immense scale of this collective effort is demonstrated by the delivery of over 4.5 million ‘Hugs in a Bowl’, the monthly provision of over 10,000 complete meals, and the inspiring engagement of more than 100,000 dedicated soup-making volunteers across the country. The simple act of providing a meal becomes a meaningful, tangible expression of solidarity and hope across the nation.

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From Hospitality to Entrepreneurship: Mike’s Bold Journey

September 12, 2025 0:24:01

Michael Crooks is a hospitality professional who is always interested in new challenges. He has achieved success in all aspects of the hospitality service industry. Three years ago he decided to move over to entrepreneurship and his journey and success are really insightful for those thinking of making the break to independence.

His venture, aptly named Crooksy’s, exemplifies the ultimate realization of a dedicated professional’s vision, transitioning seamlessly from a successful career path to the demanding world of independent business ownership. This establishment, described proudly as a local pub and kitchen, stands as a cornerstone in the unique locale of the Hamilton Beach strip.

The setting itself is a special place, a truly remarkable small town contained within the boundaries of a large, bustling city, thoroughly overloaded with captivating local history. At the absolute core of this distinct area is its community—the enduring, vital heart that has kept the entire beach strip beating strongly for more than a century. Michael Crooks’s creation resonates deeply with this spirit. The patrons and residents form an eclectic group, comprising long-standing residents and new arrivals, all united by a shared, palpable sense of belonging.

They are a genuinely fun-loving and fiercely loyal bunch of individuals who celebrate their eccentricity with great enthusiasm and are always readily available and down for an undeniably good time. Crooksy’s serves not just as a pub but as a local speak easy and kitchen for this remarkable collective. The philosophy behind the operation is beautifully simple and profoundly effective: it is for the community and, crucially, run by the community.

There is an unwavering commitment to keeping things straightforward and authentic. Diners and regulars find nothing fancy, just consistently good, expertly prepared food, affordable, carefully curated drinks, and great company provided by both staff and fellow patrons. The atmosphere fosters camaraderie and connection, making it a true home away from home. The weekly specials are a testament to this community-focused approach, designed to provide value and entertainment. Tuesdays are dedicated to the popular Wing a Ding Ding Day/Night, offering a pound of wings for a ten-dollar bill. Wednesdays feature TIPPIN’ TALLBOYS, with domestic beers available for six dollars and fifty cents and craft selections for seven dollars and fifty cents, alongside tempting Burger Day Features. Thursdays host a lively Trivia night, kicking off sharply at 8 pm, and the Pint & Sammie deal provides a twenty-ounce pint and any sandwich with a side for twenty-two dollars. Fridays welcome WINE O’CLOCK, where house wine is just seven dollars and premium selections are nine dollars and fifty cents. Saturdays are reserved for TAPS & APPS, offering perfect weekend pairings, and Sundays are rightfully designated as SUNDAY FUNDAY.

The event specials further enrich the experience, including mouthwatering Fish & Chips served every Friday, Saturday, and Sunday. NFL games dominate Sundays, accompanied by specially curated food and drink deals for fans. Furthermore, ten-dollar wings are available during all live Leafs and Bills games, cementing Crooksy’s as the premier local spot for sports enthusiasts. Michael Crooks has successfully channeled his extensive background in hospitality service, including his deep understanding of operations, customer relations, and staff management, into creating this beloved, thriving establishment. His transition is more than just a change in title; it represents a dedicated pursuit of independence, offering a blueprint for professionals aspiring to make the formidable break into self-employment and entrepreneurial achievement.

The continuous flow of satisfied customers, the consistent positive feedback, and the pub’s integral role in the Hamilton Beach community are the clearest markers of Michael Crooks’s insightful and impactful success story. This is a journey defined by calculated risk, professional excellence, and a passionate, enduring commitment to superior service.

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Creating unique but not too unique beverages

September 2, 2025 0:18:11

John Eresman is a Co-Founder and Director of Brand at Gradient Beverages, a Calgary-based beverage company pioneering bartender-grade drinks and innovative beverages, including their award-winning Inversion Nitro Cocktail range. Prior to founding Gradient, John worked in advertising and marketing for more than a decade. He has a Bachelor’s Degree in Marketing from the University of Calgary.

Made with barrel-aged whisky, lemon juice, simple syrup, angostura bitters and infused with nitrogen for the body and foam of a proper shaken cocktail in seconds. Enjoy a proper whisky sour – without the effort, equipment or egg whites. VEGAN & GLUTEN FREE. Nitrogen infusion allows inversion to deliver the body and foam of a proper shaken cocktail without egg whites. CHILL COLD (OR POUR OVER ICE) – SHAKE VERY HARD (UP & DOWN) UNTIL LIQUID NO LONGER SPLASHES IN CAN. – OPEN CAN GENTLY (CRACK SLIGHTLY TO RELEASE PRESSURE, THEN OPEN FULLY) – POUR STRAIGHT DOWN INTO A NICE COCKTAIL GLASS – OR SIP STRAIGHT FROM THE CAN.

The range includes the Spiced Whisky Sour, made with barrel-aged whisky, lemon and orange juice, warming bitters of nutmeg, clove, cardamom, cinnamon, vanilla and infused with nitrogen for the body and foam of a proper shaken cocktail. Enjoy a luxurious Elderflower Gin Sour – in seconds. This Gin Sour is made with 2 oz of gin, elderflower liqueur, lemon juice, simple syrup and nitrogen for the smooth body and foam of a proper, bartender made shaken cockail. Additionally, enjoy an exceptionally smooth, perfectly balanced margarita – without a trip to Mexico.

The Classic Margarita is made with 2 oz of agave spirit, triple sec, lime juice, simple syrup, sea salt and nitrogen gas for the smooth texture and foam of a shaken cocktail. This exceptionally smooth offering features complex notes of agave balanced with tart lime juice, triple sec, salt and infused with nitrogen for the body and foam of a proper shaken margarita. Inversion Nitro Passion Fruit Mai Tai is also available. Enjoy a proper passion fruit mai tai – without a trip to Hawaii. The Mai Tai is made with dark and light rum, passion fruit and lime juice, simple syrup, natural flavours of orgeat and nitrogen for the body and foam of a proper shaken cocktail, in seconds.

These nitro infused cocktails typically come in four 250 mL cans at 10.8% alc./vol. Gradient also offers SOUTHERN STATE WHISKY COCKTAILS and SUNDAY SESSION GOLF COCKTAILS. Other offerings include the Gradient Zero Sugar. The product line also features Vacation Vibes – Non Alc. Furthermore, we offer low MOQ beverage co-packing for startups and established brands looking to launch new drinks, or improve their current offering. Gradient is actively working to expand inversion nitro cocktails into new markets. If you want to bring inversion into your store or venue outside of Alberta and BC, send us a message expressing interest – and we will use that information to help us expand!

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Brewing up some entrepreneurial success

August 29, 2025 0:21:27

Andrew Bullied is the Co-Founder and Co-Owner of Annex Ale & Soda Mfg. in Calgary, Alberta. Andrew has been brewing since 2008, when he was making wine as a means to save money on drinking during university. In 2010, Andrew attended Niagara College’s brewing program in its inaugural year – and was proudly the first drop-out, leaving to start work in Calgary’s budding craft beer industry. Andrew would go on to spend 5 years brewing in Calgary before opening Annex with co-founder, Erica O’Gorman, in 2016.

Over the years, Andrew has been resolute in his approach to brewing. Viewing nothing as sacred and everything as a candidate for improvement, his unwavering pursuit of quality and constant refinement have earned Annex Beers and Sodas critical acclaim and a cult-like following. His approach has also shaped brewing culture in Calgary; not just through innovation, but through intentional collaboration. Today, Annex is recognized for its role in elevating craft culture and building community through partner brews and non-profit advocacy. Through his work, Andrew has positioned Annex as a standard-bearer for quality and innovation in Calgary’s craft beverage scene, while his dedication to community continues to elevate the experience for everyone who walks through Annex’s doors.

Annex Ale & Soda Mfg. embraces a philosophy of “No Gods No Masters,” championing the spirit of brewing beyond boundaries both real and imagined. Their extensive and varied catalogue ranges from complex to crushable, offering something delightful for every palate seeking adventure. The entire operation is characterized by a genuinely curious, wonderfully unconventional, and always experimental mindset, deeply driven by the relentless pursuit of possibility in flavor combinations.

The company, established in 2015, was profoundly inspired by the dynamic energy and remarkable creativity burgeoning within North America’s rapidly growing craft beer scene. With this inspiration firmly rooted, the team set out purposefully to explore new and intriguing ways of brewing, meticulously crafting distinct and memorable beverages. This exploration manifests today in a comprehensive mix of expertly fashioned core beers, carefully curated rotating seasonals, exciting small-batch releases, and exceptionally refreshing craft sodas, ensuring a continuously evolving and fascinating drinking experience for dedicated patrons.

The central location of the Annex taproom serves as a vital community hub, a welcoming space where people can truly come together. This vibrant locale is consistently pouring a diverse selection of signature beer, flavorful craft soda, and those perpetually rotating small-batch features, keeping the offerings perpetually fresh and enticing. Adding to the overall convivial atmosphere is Lil’ Empire Burger, an esteemed partner serving up delicious smash burgers, creative sandwiches, and perfectly crisp fries, creating an ideal pairing for the brewery’s exceptional beverages. The entire taproom environment is designed for enjoyment and relaxation, featuring a spacious beer garden that is a particular favorite when the sun is out, a glorious retreat that is always proudly dog friendly, welcoming furry companions alongside their owners. The commitment to providing both superb quality beverages and a superior communal experience shines through in every detail, from the selection of ingredients to the layout of the space.

Andrew Bullied’s initial journey, which began quite humbly with the objective of making wine as a frugal means to save money on drinking during the necessary rigors of university life, has blossomed into the stewardship of an entire institution. This institution is now synonymous with principled excellence and thoughtful community building within the vibrant Calgary craft beverage landscape. The initial 2008 brewing efforts have led to a flourishing enterprise deeply committed to the principles of quality, originality, and consistent engagement with its supportive following. This dedicated team constantly pushes the envelope, believing that constant refinement and viewing nothing as sacred are essential ingredients for sustained success and true innovation in the competitive industry.

The resulting beers and sodas have thus achieved not only substantial critical acclaim but also the much-coveted, devoted, cult-like following that Annex proudly enjoys. Every single aspect of the Annex brand, from the meticulously brewed liquids to the inviting taproom atmosphere and the intentional collaboration projects, reinforces its distinguished position as a true standard-bearer for both quality and revolutionary innovation in the Calgary market. The dedicated team strives to never miss a drop of potential, constantly signing up new enthusiasts to receive news and updates about their newest, most exciting creations.

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Turning an empty small town Saskatchewan school into a booming restaurant/bar

August 26, 2025 0:20:04

Doug Will, one of the co-owners of Rawhides Bistro & Saloon in Stenen, Saskatchewan, grew up on the family farm just north of Tisdale, where he farmed with his dad and brothers for a few years. In 1980 he moved to farm north of Star City, a town just east of Melfort, where he and his wife raised three sons. In 2000 he bought a farm just north of Stenen, as well as the Alfalfa Mill at Norquay, just down the road from Stenen, where he currently lives and continues to farm with two of his sons.

In 2012, Stenen was having its 100th anniversary and invited him to develop the old school into a “bistro/saloon” They had 90 days from the start to get the new Rawhides up and running and with the great help from all the contractors and town folks they made it happen with six days to spare, for the August long weekend and the town’s 100th anniversary celebration!

Will enjoys antiques, old wood and challenges and while Rawhides provided all of that and more. It’s been very rewarding journey, with one of the most satisfying aspects being the number of people they have been able to hire and help relocate from far away countries and join in the community serving the locals and tourists each and every day at the restaurant.

In 2015 they developed the Chandelier room/rec centre to hold wedding events and corporate functions with its huge outdoor deck, c/w firepits and outdoor stage. Two years ago they completed the project with the addition of a spa, beauty salon, pedicure/manicure, massage therapy. They have also opened up several rental suites for those customers wishing to stay and explore the surrounding area or maybe golf at the nearby Crystal Lake Golf Club.

Rawhides Bistro and Saloon offers a complete and sophisticated culinary experience, transitioning from a local spot to a destination for upscale dining since its inception in 2012. The establishment is a full-service venue, designed to cater to various needs beyond just food and drink. Inside the vast complex, guests find essential amenities such as an ATM and a dedicated VLT gaming area, enhancing the overall convenience and entertainment options for visitors. The atmosphere is vibrant and inviting, featuring big screen TVs for sports viewing, a classic jukebox for musical enjoyment, and a selection of board games encouraging social interaction among patrons.

Furthermore, Rawhides operates a comprehensive merchandise store, allowing guests to take home a piece of the unique ranch style and hospitality. For added convenience, the saloon is well-stocked with off-sale liquor, various mixers, ice, and cigarettes available for purchase to go. This attention to detail in service and provision solidifies Rawhides’ role as a central hub for the Stenen community and surrounding region. The diverse menu selection at Rawhides promises culinary excellence, with specialized menus for breakfast, lunch, and a regular dinner service, along with a late-night menu to satisfy evening cravings. The kitchen team, featuring skilled professionals like Chef Ralph and Chef Cedric, is dedicated to crafting delightful and well-executed dishes.

Customer reviews consistently praise the quality and generous portion sizes of the food, highlighting standout items such as the expertly prepared beef tenderloin and the flavorful, perfectly balanced ribeye steak, often prepared to a precise medium rare. A recent delightful addition is a new pastry shop, where a dedicated team meticulously crafts a selection of terrific pastries and desserts, embarking guests on a truly delightful journey of flavors, which adds another dimension to their dining experience. The venue’s expansive offerings extend to events, where versatile spaces can be transformed to host anything from intimate affairs to grand celebrations.

Rawhides offers diverse corporate event packages, ideally tailored for conferences, team-building activities, product launches, or annual galas, ensuring every business function is a bespoke masterpiece. Wedding services are particularly comprehensive, allowing couples to have their ceremony, reception, food, and accommodation all conveniently in one incredible, accommodating location, complete with exceptional service. The ability to book beautiful, comfortable rental accommodations, referred to affectionately as “dog houses,” makes Rawhides an all-in-one destination for weekend getaways, offering a small gem of an atmosphere that many visitors find utterly charming and recommend highly.

The facility is also committed to accessibility, featuring ramps and wider doorways to ensure a comfortable experience for all guests, a detail that further underscores their warm hospitality.

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On a mission to make the world a healthier place, one sip at a time

March 5, 2025 0:21:07

Mitch Jacobsen is a former engineer turned beverage entrepreneur. He is the receptionist, the janitor, and sometimes the CEO at Rviita [pronounced Ree – Vai – Tuh and short for ‘revitalize’] Energy Tea, which is a natural energy drink now carried in over 1200 stores across Canada and is a top selling energy drink on Amazon and recently listed in select Costco locations. When he’s not obsessing over how to cram more goodness into a sleek, eco-friendly beverage pouch, Mitch is probably brainstorming ways to make energy drinks that don’t make you feel like you’ve licked a battery. Armed with a passion for sustainability and fueled by his own product (literally), Mitch is on a mission to keep you awake and make the world a healthier place, one sip at a time.

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Making the rum that’s worth sipping

December 26, 2024 0:25:27

Tomas Romero is the co-founder of Romero Distilling Co. The largest rum producer in Canada making rum from scratch. Their product portfolio is comprised of international award-winning rums and pre-mixed cocktails. The rum is crafted in Calgary, AB with glacier fed water from the Canadian Rockies and Crosbys molasses.

Tomas along with his Dad, Diego Romero, started Romero Distilling Co. in 2018. Prior to starting the distillery, Tomas worked in both Construction and Oil and Gas. He has a B.Sc. from the University of Calgary and an MBA from Athabasca University. With products currently sold in Canada, the US and Europe, he looks forward to expanding their product portfolio with unique cask expressions and growing the company’s presence both domestically and abroad.

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Hakan Uluer – EY Entrepreneur of the Year 2024 – Regional Award Winner

December 18, 2024 0:30:34

Phil Bliss, Founder of Canada’s Podcast interviews Hakan Uluer after receiving the Award November 26, 2024.

EY Entrepreneur Of The Year National Award winners:

Tobyn Sowden | Redbrick (Pacific)

Denis Jones | Deveraux Group of Companies (Prairies)

Clive Kinross | Propel Holdings (Ontario)

Hakan Uluer | The Bertossi Group (Atlantic)

Ken Harris | Plusgrade (Québec)

National Honouree Citations:

Jeff Dirks | KBL Environmental Ltd.

Terry Raymond | Fire & Flood Emergency Services Ltd.

Mina Mekhail | Freshr Sustainable Technologies Inc.

The Canadian entrepreneurs in the EY Entrepreneurial Winning Women™ North America Class of 2024 and the EY Entrepreneurs Access Network Canadian Class of 2024 were also honoured at the awards show. These programs support high-potential women entrepreneurs and Black and Indigenous leaders by providing access to networks, advisors, learning and resources to help scale their businesses. All three entrepreneur programs are part of EY’s 30-year commitment to fostering entrepreneurship in Canada at every stage of the growth journey.

The 2024 National independent judging panel comprised Tania Clarke, Corporate Director; Andreea Crisan, President and CEO, ANDY Transport; Arlene Dickinson, General Partner, District Ventures Capital; Joanna Griffiths, Founder and President, Knix and Kt by Knix; Ashif Mawji, Managing Director, ScaleGood Fund LP; Kristi Miller, Managing Partner, Krystal Growth Partners; Imran Siddiqui, Managing Director, Ontario Teachers’ Pension Plan.

This year’s program national sponsors are TSX Inc., Air Canada, The Printing House, The Globe and Mail and Hillberg & Berk.

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Revolutionizing Food Supply Chains: Wayne McIntyre’s Mission for a Truck-Free Future!

October 2, 2024 0:24:22

Wayne McIntyre is the founder and CEO of Relocalize, a cleantech company that is transforming food supply chains by using autonomous micro-factories to decarbonize food production.

With over 20 years of experience in helping technology companies accelerate growth, Wayne brings a diverse background in business strategy, technology, and corporate law. He has a proven track record of leading successful growth transformations, building high-performing commercial teams, and developing and executing Mergers and Acquisitions (M&A) strategies for both large and small technology firms.

Under Wayne’s leadership, Relocalize is disrupting the food and beverage industry by decentralizing manufactured food production, eliminating middle-mile trucking, and significantly reducing greenhouse gas (GHG) emissions. This innovation increases supply chain efficiency for grocery retailers. Wayne’s mission is to create a truck-free future for the food industry, delivering sustainable, eco-friendly products that benefit retailers, consumers, and the environment.

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Building Alberta’s first craft distillery

July 10, 2024 0:20:54

From drinks executive to diplomat, adventure travel outfitter to creator of Canada’s largest chain of veterinary clinics, David Farran is a pioneer.

David connects a love for agriculture, a deep understanding of craft artisanal spirits and a conviction that Alberta should be the home of ‘best in class’ distilled products. David’s storied career gave him a special skill set to support the founding of Alberta’s first craft distillery.

David’s awards and accolades include Ernst & Young’s Entrepreneur of the Year, Canada’s 50 Best Managed Companies, Alberta’s 50 Most Influential People and many others.

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