video

Experience. Discover. Explore.

Behind plastic, much needed hugs during pandemic

Pandemic means Canadians will spend less this Valentine's Day

New York landmark lit up to honor Chinese New Year

 

LOCAL GOOD (Powered by Do Some Good)

What GOOD are you seeing in your community?

Tell us about your favourite cause. Celebrate friends, family, and neighbours for their acts of kindness. Show your employees volunteering in the community. Ask for needed supplies and volunteers for your cause. Share fundraising event details.  
Click HERE to find out how to get featured. 

A special thank you to our Community Partners, Good Companies and Local Champions who are essential allies in our mission to build stronger communities. Their support allows causes you care about and volunteers to use the Do Some Good platform for FREE. This increases volunteerism and support to ALL nonprofits and charities in our community.

Reader Poll

People across Canada have been waking up to find putting the spread on their toast a bit tougher.

Has your butter changed from how you remember it?

Starting with a cookbook author’s comment on Twitter, Canadians began to share how the butter they were using wasn’t as soft as they were used to after leaving it out.

The Dairy Farmers of Canada even officially asked its members to consider not using palm oil in their feed as a potential reason for why people have been encountering harder butter.

Of course, a part of how hard your better is depends on how you like to keep your kitchen.

Let us know how you feel about your butter by voting in our poll below.


READ MORE: Poll: Do you support another supportive housing building in Penticton?

To report a typo, email: editor@pentictonwesternnews.com.


@PentictonNews
newstips@pentictonwesternnews.com

Like us on Facebook and follow us on Twitter.

Life
Mike Murphy. Photo by Lia Crowe

Secrets and Lives – The Seven Sins

Restaurant owner Mike Murphy loves his food

  • updated 15h ago
January 14, 2021 - Executive Chef Ken Nakano from Aura restaurant and the Inn at Laurel Point in the herbs and greens garden outside the hotel.  Don Denton photo

Cooking with fresh, seasonal, local food

A Q&A with Executive Chef Ken Nakano, Inn at Laurel Point

  • updated 14h ago