In case you did not already know-I buy media for a living.  That means that I decide on the optimum timing and placement of radio & TV commercials, out of home & on line spots and magazine & newspaper advertisements.  The media world has drastically changed of late with the onset of hand held mobile devices and social media.  As you have witnessed in the news this summer, it has been a tough go for newspapers around the world. 

We are very fortunate to live in a city with such a prestigious and forward-thinking daily newspaper in the Winnipeg Free Press.  The publisher and editors are committed to the delivery of local news and they continue to employ talented writers and photographers to deliver that news in an insightful and thought-provoking manner.   As if that were not already enough-they have totally embraced the digital and on line world as well with a bevy of innovative products for restailers and service providers alike.  The icing on the cake is the News Cafe.  A place which promotes social interaction in a world that is increasingly avoiding face to face contact.  The location in Old Market Square and the concept is brilliant but they could not pull it off, if the cafe did not hold its own with ambience and food quality and….it does! 

 The News Cafe was the perfect place for my good friend Lori, who is also my social media and blog consultant, to have a business lunch.  When we arrived, the place was humming with a variety of solo persons working away and small groups of people from the offices of the area having coffee and deciding on lunch.  It was HOT outside but the room was cool and still sun-filled. 

Lori chose the Grilled Portobello Mushroom and havarti on panini and I the Muffaletta Sandwich. 

I have had a hankering for this delicious sandwich since I first tasted one in New Orleans.  The key ingredient to this offering is the olive tapenade which is called Muffuletta in the French Quarter of New Orleans.  I would have enjoyed an extra spread of this, but respect that this delicious version uses saltier Italian meats than the authentic one and the sodium contact was already running high.  The provolone cheese is a good choice to counter the tangyness of the olives and meats and the grilled ciabatta bun added some crunch.

Support the Cafe and the Free Press; we are so fortunate to have this fabulous media option, as part of our rich Winnipeg lives.

Kath’s quote:“News is like food: it is the cooking and serving that makes it acceptable, not the material itself.”-Rose McCaulay

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