Traditional recipes

The Nation’s Oldest Pizza Hut Is Closing After 55 Years

The Nation’s Oldest Pizza Hut Is Closing After 55 Years

This location in Manhattan, Kansas, will close its doors on July 26

The oldest Pizza Hut in America is closing after 55 years.

America’s oldest Pizza Hut is closing on July 26 after 55 years of business, according to The Topeka Capital-Journal.

The location, on 1121 Moro Street in the commercial district of Manhattan, Kansas, known as Aggieville, opened in 1960. Bernie Butler, owner of the restaurant, told the Journal, “This was the toughest decision I’ve had to make in my life, but we finally had to acknowledge that the financial side of the business outweighed the history of the place.”

Butler owns several Pizza Huts in the area, and all workers at this location have jobs lined up at his other businesses. He told the Journal that over time, the pizza business shifted from dine-in to take-out, and the Aggieville location was not designed to handle a lot of delivery orders.

Pizza Hut was founded in 1958 in Wichita, although its first outpost has since closed. The Aggieville location will officially close its doors at 11:00 p.m.


Pizza Hut

Pizza Hut is an American restaurant chain and international franchise founded in 1958 in Wichita, Kansas by Dan and Frank Carney. It provides pizza and other Italian-American dishes, including pasta, side dishes and desserts.

The chain has 18,703 restaurants worldwide as of December 31, 2019, [2] making it the world's largest pizza chain in number of locations.

It is a subsidiary of Yum! Brands, Inc., one of the world's largest restaurant companies. [2]


Pizza Hut Threatens Nation With Tiny Pizza 'Sliders'

These are pizza sliders, a new monstrosity from Pizza Hut. Some people (most people) might argue that these are not technically sliders. A slider is actually a specific thing that is closely related to the hamburger, yet is not a mini-hamburger and is decidedly not a pizza. Adam Kuban over at a Hamburger Today once defined sliders as "a thin, thin slip of beef, cooked on a griddle with onions and pickles piled atop patty. The buns are placed atop the onions, absorbing the pungent aroma and flavor." These pizza sliders are just tiny pizzas.

How tiny? According to the AP, the pizza sliders are "3.5 inches across, while a personal pie is 6 inches." Each slider is the equivalent of a slice of regular pizza and can be made with separate toppings, and they come in sets of 3 sliders or 9 sliders. How many sliders do you need before you just give up and order a grownup pizza? Below is a press release full of belabored football puns you're better off reading the AP writeup.


The Turning Point

It wasn’t until tomatoes entered the picture that modern pizza started to take shape.

This wasn’t an easy transition, however. Many pre-16th century Europeans distrusted tomatoes, which were a new and exotic transplant from the Americas. This wasn’t an unreasonable fear: The tomato belongs to the nightshade family, which famously contains poisonous plants.

Over time, though, people began to realize that tomatoes were not only safe, but also added unique flavor to traditionally bland foods.

Tomato-topped flatbread became common in Naples in the 1700s. Soon, tourists actually traveled to the city to sample this new and exciting dish the locals called “pizza.”

Pizza marinara, made with plain marinara sauce and seasoned with oregano and garlic, appeared in 1735. “La marinara” translates to “the seaman’s wife.” Traditionally prepared for sailors before they arrived home from fishing trips, pizza marinara closely resembles something pizza aficionados would recognize today.

Word spread fast and wide. By the early 1800s, more than 50 pizzerias existed in Italy.


Nation's longest-running Pizza Hut in Manhattan to close Sunday

The longest-operating Pizza Hut restaurant in the nation will close its doors for a final time Sunday night.

The company&rsquos corporate office confirmed Tuesday that the restaurant at 1121 Moro St. in Manhattan&rsquos Aggieville entertainment district is closing at 11 p.m. Sunday after nearly 55 years in business.

A bar neighboring the restaurant, The Goose, is also closing. All employees have been offered jobs at other Pizza Hut restaurants, the company said.

"This was the toughest decision I&rsquove had to make in my life," said Bernie Butler, who owns dozens of Pizza Hut restaurants, including the Aggieville location, "but we finally had to acknowledge that the financial side of the business outweighed the history of the place."

According to Butler, the pizza business has shifted in recent decades, placing more of an emphasis on delivery over dine-in. The Aggieville location, which opened in 1960, wasn&rsquot designed to handle high volumes of delivery orders, Butler said.

"Luckily, our other locations in Westloop and Tuttle Creek (behind Wal-Mart) have been designed to get pizzas out fast and fresh and that&rsquos exactly what they will be doing," Butler said.

Pizza Hut was founded in 1958 by Frank and Dan Carney while the two were students at Wichita State University. The original Pizza Hut location in Wichita has since been moved, making the company&rsquos Manhattan location the oldest location still in operation.

Butler, a Topekan, began as a manager at the Aggieville restaurant in 1960. In a lengthy news release Tuesday, he recalled the history of the pizza stop near Kansas State University.

"If you had asked me in 1960, how long the Aggieville store would have lasted, I doubt I would&rsquove said almost 55 years," Butler said. "No one here even knew what a pizza was! Imagine that! But I don&rsquot think I would have guessed how big Pizza Hut &mdash and Manhattan and Fort Riley and Kansas State &mdash would get either."

The pizza chain has since become a subsidiary of Yum! Brands Inc. and expanded to more than 11,000 locations in 94 nations, according to the company&rsquos website.

A Pizza Hut employee at the Aggieville restaurant declined to comment on the closure Tuesday, referring all calls to the company&rsquos corporate office.

"You can&rsquot make it in any business for 55 years without loyal customers &mdash and we have some of the best customers in the world," Butler said. "We look forward to continuing to serve them at our other stores."


I'm Todd Wilbur, Chronic Food Hacker

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Crafting a clone of Olive Garden’s signature Lasagna Classico became the perfect opportunity to create a beautiful multi-layered lasagna hack recipe that uses up the whole box of lasagna noodles and fills the baking pan all the way to the top. This Top Secret Recipe makes a lasagna that tips the scale at nearly 10 pounds and will feed hungry mouths for days, with every delicious layer copied directly from the carefully dissected Olive Garden original.

I found a few credible bits of intel in a video of an Olive Garden chef demonstrating what he claims is the real formula on a midday news show, but the recipe was abbreviated for TV and the chef left out some crucial information. One ingredient he conspicuously left out of the recipe is the secret layer of Cheddar cheese located near the middle of the stack. I wasn’t expecting to find Cheddar in lasagna, but when I carefully separated the layers from several servings of the original dish, there was the golden melted cheesy goodness in every slice.

This clone recipe will make enough for 8 big portions, but if you make slightly smaller slices this is easily enough food to fill twelve lasagna-loving bellies. If you like lasagna, you're going to love this version.

Browse my other Olive Garden clone recipes here.

Getting a table at the 123-year-old original Rao’s restaurant in New York City is next to impossible. The tables are “owned” by regulars who schedule their meals months in advance, so every table is full every night, and that’s the way it’s been for the last 38 years. The only way an outsider would get to taste the restaurant’s fresh marinara sauce is to be invited by a regular.

If that isn’t in the stars for you, you could buy a bottle of the sauce at your local market (if they even have it). It won't be fresh, and it's likely to be the most expensive sauce in the store, but it still has that great Rao's taste. An even better solution is to copy the sauce for yourself using this new and very easy hack.

The current co-owner of Rao’s, Frank Pellegrino Jr., told Bon Appetit in 2015 that the famous marinara sauce was created by his grandmother many years ago, and the sauce you buy in stores is the same recipe served in his restaurants. The ingredients are common, but correctly choosing the main ingredient—tomatoes—is important. Try to find San Marzano-style whole canned tomatoes, preferably from Italy. They are a little more expensive than typical canned tomatoes, but they will give you some great sauce.

After 30 minutes of cooking, you’ll end up with about the same amount of sauce as in a large jar of the real thing. Your version will likely be just a little bit brighter and better than the bottled stuff, thanks to the fresh ingredients. But now you can eat it anytime you want, with no reservations, at a table you own.

You might also like my #1 recipe of 2019, Texas Roadhouse Rolls.

I never thought dinner rolls were something I could get excited about until I got my hand into the breadbasket at Texas Roadhouse. The rolls are fresh out of the oven and they hit the table when you do, so there’s no waiting to tear into a magnificently gooey sweet roll topped with soft cinnamon butter. The first bite you take will make you think of a fresh cinnamon roll, and then you can’t stop eating it. And when the first roll’s gone, you are powerless to resist grabbing for just one more. But it’s never just one more. It’s two or three more, plus a few extra to take home for tomorrow.

Discovering the secret to making rolls at home that taste as good as the real ones involved making numerous batches of dough, each one sweeter than the last (sweetened with sugar, not honey—I checked), until a very sticky batch, proofed for 2 hours, produced exactly what I was looking for. You can make the dough with a stand mixer or a handheld one, the only difference being that you must knead the dough by hand without a stand mixer. When working with the dough add a little bit of flour at a time to keep it from sticking, and just know that the dough will be less sticky and more workable after the first rise.

Roll the dough out and measure it as specified here, and after a final proofing and a quick bake—plus a generous brushing of butter on the tops—you will produce dinner rolls that look and taste just like the best rolls I’ve had at any famous American dinner chain.

This 220-unit downscaled version of P.F. Chang’s China Bistro targets the lunch crowd with a smaller menu that features bento boxes, bowls, and small plates. The bestseller on the menu is this orange chicken, which I have to say is pretty damn good orange chicken. Obviously, a clone is needed for this one, stat.

The name “Wei Better Orange Chicken” is a competitive callout to Panda Express's signature orange chicken, which is made with pre-breaded and frozen chicken. Pei Wei claims its orange chicken is prepared each day from scratch with chicken that is never frozen, so we’ll craft our clone the same way. But rather than assemble the dish in a wok over a high-flame fast stove like they do at the restaurant, we’ll prepare the sauce and chicken separately, then toss them with fresh orange wedges just before serving.

By the way, this dish goes very well with white or brown rice, so don’t forget to make some.

A recipe for Portuguese sweet bread inspired the soft rolls that became a big hit at Robert Tiara's Bakery & Restaurant in Honolulu, Hawaii in the 1950s. It wasn’t long before Robert changed the name of his thriving business to King’s Hawaiian, and in 1977 the company opened its first bakery on the mainland, in Torrance, California, to make the now-famous island sweet rolls sold in stores across the U.S.

King’s Hawaiian Rolls are similar to Texas Roadhouse Rolls in that they are both pillowy, sweet white rolls, so it made sense to dig out my Texas Roadhouse Rolls clone recipe and use it as a starting point. These new rolls had to be slightly softer and sweeter, so I made some adjustments and added a little egg for color. And by baking the dough in a high-rimmed baking pan with 24 dough balls placed snugly together, I ended up with beautiful rolls that rose nicely to the occasion, forming a tear-apart loaf just like the original, but with clean ingredients, and without the dough conditioners found in the packaged rolls.

Use these fluffy sweet rolls for sandwiches, sliders, or simply warmed up and slathered with soft European butter.

This recipe was our #3 most popular in 2020. Check out the other four most unlocked recipes for the year: Rao's Homemade Marinara Sauce (#1), Olive Garden Lasagna Classico (#2), Pei Wei Better Orange Chicken (#4), Chipotle Mexican Grill Carnitas (#5).

Menu Description: “Two lightly fried parmesan-breaded chicken breasts are smothered with Olive Garden’s homemade marinara sauce and melted Italian cheeses. We serve our Chicken Parmigiana with a side of spaghetti for dinner.”

Chicken parmigiana is a forever favorite, and it’s not a difficult dish to whip up at home. But for it to taste like the Olive Garden signature entree, we’ll need to take some very specific steps.

Olive Garden’s chicken is salty and moist all the way through, so we must first start by brining the chicken. Give yourself an extra hour for this important marinating step. The marinara sauce used on the chicken is an Olive Garden specialty and no bottled sauce compares, so we’ll make our own from scratch using canned crushed tomatoes and the formula below.

While the sauce cooks, filling your house with its intoxicating aroma, the chicken is breaded and browned. When the marinara is done, top the chicken with the sauce and mozzarella and stick it under your hot broiler until bubbling.

Hopefully, everyone at your house is hungry, because the Olive Garden dinner portion is two chicken fillets, and this recipe will yield a total of four 2-piece servings. Add a small serving of spaghetti on the side, topped with more of the delicious sauce, and you'll have a perfect match to the restaurant plate.

Can't get enough Olive Garden? Click here for more of my copycat recipes.

Braised and shredded pork shoulder is a staple of Mexican cuisine that Chipotle prepares with a simple blend of flavors, and a surprising ingredient you may not have expected: juniper berries. Once you track those down (they’re easy to find online), the berries are combined with thyme and bay leaves in a braising liquid that will transform your own pork roast into an easily shreddable thing of beauty in under 3 hours. Then you can use your freshly cloned carnitas on tacos, in burritos, or in a bowl over rice and beans just like they do in the restaurant.

When picking your pork roast, try to find one without too much fat. If your roast has a thick cap of fat on it, trim off the excess. You want some fat in your braising liquid, but if the cap of fat is too thick, it may not fully render down and you’ll get chunks of fat in the shred.

It’s often assumed that the pork butt is from the rear end of the pig, even though cuts from the back region already have a name: ham. The pork butt, also known as a Boston butt, is cut from the other end, the upper shoulder of the pig. It’s called a “butt” because in pre-Revolutionary War New England the roasts were stored and transported in barrels called “butts”, and the confusing name stuck.

The Southern-themed chain famous for its gift shops filled with made-in-America products and delicious homestyle food is also known to have a particularly good meatloaf. This dish ranks high in popularity, right up there with the Chicken ‘n Dumplins and the Hash Brown Casserole, so a good hack is long overdue.

Making meatloaf is easy. What’s hard is making it taste like the meatloaf at Cracker Barrel which is tender and juicy, and flavored with onion, green pepper, and tomato. I sought to turn out a moist and tender loaf of meat, and one that’s not dry and tough, but my first attempts were much too dense. I wasn’t happy about that, but my dog was thrilled.

After playing around with the eggs-to-breadcrumbs-to-milk ratios and being careful to use gentle hands when combining everything and pressing it into the loaf pan, the final batch was a winner and I get to pass it along to you.

It's best to use a meatloaf pan here which has an insert that lets the fat drip to the bottom, away from the meat. A regular loaf pan will still work, but you’ll want to pour off the fat in the pan before slicing.

Satisfy your Cracker Barrel cravings with more of my copycat recipes here.

A popular staple of any Chinese chain is the fried rice so it better be good, and the version served at Panda Express most certainly is. Here's an easy hack when you need a stress-free, low-cost side for your entrées. But I do suggest that you cook the white rice several hours or even a day or two before you plan to make the finished dish. I found that the cooked rice called for in this recipe works best when it's cold.

As for a shortcut, bagged frozen peas and carrots will save you from the hassle of petite-dicing carrots since the carrots in those bags are the perfect size to produce an identical clone. And they're already cooked.

Now, how about some Honey Walnut Shrimp, or Beijing Beef to go with that rice? Find all my Panda Express copycat recipes here.

Over a century ago, Detroit, Michigan became the Coney Island chili dog capital of the world, even though Coney Island is nowhere near there. Greek immigrants who entered the U.S. through Ellis Island adapted a recipe for the hot dogs they ate while visiting Coney Island, New York, on their way to the Midwest. When they settled in southern Michigan, many opened restaurants to sell their clones of the food they ate when they first got to America, turning New York-style Coney Dogs into a Midwest phenomenon.

Two of the most famous Coney Island restaurants in Detroit are Lafayette Coney Island and its next-door neighbor, American Coney Island. The two buildings were originally one building with a single restaurant inside, built by brothers Gus and Bill Keros in 1915. But somewhere along the way the brothers had a falling out and split the restaurant in half, right down the middle, and it stayed that way. Today, the two Coney Island restaurants are under different ownership, but they still remain next-door rivals.

I decided the best Coney dog to hack is from American Coney Island, not only because of the restaurant’s deep history, but also because I was able to order the chili dogs shipped to my house in a kit. That’s always good news, since shipped foods must list ingredients, and I get to see exactly what’s in the chili. Built the traditional way, a typical Detroit Coney Island chili dog features a natural-casing hot dog in a soft white bun, smothered in chili sauce, drizzled with mustard, and topped with a pile of diced sweet onion. The kit came with everything I needed, including the tub of chili with clearly-labeled ingredients that I was counting on.

With the help of that information, I was able to create a thick, flavorful chili sauce that you can use on your favorite hot dogs to make a delicious clone. Crushed soda crackers thicken the chili, and extra beef fat adds a smooth quality that mimics the famous 100-year-old recipe.

The chili must simmer for four hours to properly tenderize the meat, so plan your Coney dog cloning adventure accordingly.

And now if you're craving French fries, try my Mcdonald's Fries copycat recipe here.

Samuel Bath Thomas immigrated from England to New York City and opened his first bakery there in 1880. That is where Thomas created skillet bread that would one day become the famous muffins known for their craggy texture when split in half. This hack for Thomas’ English Muffins uses a special kneading process to give the muffins the "nooks and crannies" they are famous for, making craters in the finished bread to better hold on to melted butter and jam.

I have seen several recipes that claim to re-create these muffins, but none produce the large air pockets that a proper clone requires, in addition to great flavor and a perfectly cooked interior. To ensure proper nooks and crannies and muffins that are cooked all the way through, I've included some important steps.

The dough you'll make here is like a ciabatta dough in that it is very wet. So rather than kneading the dough, you stretch and fold it over several times on a well-oiled surface. Then, when the portioned-out dough has proofed on baking sheets for another 1½ to 2 hours, you par-bake the muffins.

After baking, the muffins are cooked on a griddle or in a pan until dark brown on both sides, then they must cool. This is the hardest part. The muffins will be too soft to open for at least four hours, and now you have to fight off the temptation to eat one. It’s hard, I know. The muffins smell great and you’ve waited all this time, but resist for now and your patience will be rewarded.

When the muffins have had their rest, split them with a fork and toast them as you would any English muffin.

Check out all my top secret recipes for famous bread here.

To get their Extra Crispy Chicken so crispy KFC breads the chicken two times. This double breading gives the chicken its ultra craggy exterior and extra crunch, which is a different texture than the less crispy Original Recipe Chicken that’s breaded just once and pressure fried.

As with my KFC Original Recipe hack, we must first brine the chicken to give it flavor and moisture all the way through, like the real thing, then the chicken is double breaded and deep fried until golden brown. KFC uses small chickens which cook faster, but small chickens can be hard to find. If your chicken parts are on the large side, they may not cook all the way through in the 12 to 15 minutes of frying I’m specifying here. To be sure your chicken is cooked, start frying with the thickest pieces, like the breasts, then park them in a 300-degree oven while you finish with the smaller pieces. This will keep the chicken warm and crispy, and more importantly, ensure that they are cooked perfectly all the way through.

On my CMT show Top Secret Recipe I chatted with Winston Shelton, a long-time friend of KFC founder Harland Sanders. Winston saw the Colonel's handwritten secret recipe for the Original Recipe chicken, and he told me one of the secret ingredients is Tellicherry black pepper. It's a more expensive, better-tasting black pepper that comes from the Malabar coast in India, and you should use it here if you can find it. Winston pulled me aside and whispered this secret to me when he thought we were off-camera, but our microphones and very alert cameramen caught the whole thing, and we aired it.

I first published this hack in Even More Top Secret Recipes, but recently applied some newly acquired secrets and tips to make this much-improved version of one of the most familiar fried chicken recipes in the world.

This recipe was our #2 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

“Don’t call them fries,” says KFC about its popular side made with sliced, skin-on russet potatoes. What sets these potatoes apart from all the others is the secret breading made with a similar seasoning blend to the one used for Colonel's Original Recipe Fried Chicken. To achieve the proper crispiness, the potatoes are par-fried, frozen, then fried again until golden brown.

One important ingredient that completes the flavor is MSG. Monosodium glutamate is a food additive derived from glutamic acid, which is an important amino acid found in abundance in nature, food, and in you right now. Over the last 60 years of study and use, MSG has not only been found harmless in normal amounts, but tests have shown glutamate to be a chemical messenger that benefits gut health, immunity, and brain functions such as memory and learning. In addition to all of that, it imparts a unique savoriness that enhances flavors in other ingredients and makes your food taste amazing. Using MSG in your food is, literally, smart cooking.

Another important ingredient is ground Tellicherry black pepper, a select black pepper from India. Winston Shelton, a friend of Harland Sanders who invented the first high-volume pressure fryers for KFC, confirmed this. Shelton recalled seeing the ingredient when Sanders showed him the secret formula for the fried chicken seasoning he had scribbled on a piece of paper.

While we were shooting the first episode of my TV Show, Top Secret Recipe, Winston pulled me aside and whispered to me that Tellicherry pepper is crucial to creating the unique KFC aftertaste. It was a great tip, and fortunately, we caught that moment on camera and you can see it in the show. Later, I conducted a side-by-side taste test with common black pepper and Tellicherry black pepper and discovered Winston was right. If you want the best taste for your clone you'll need Tellicherry pepper, which you can find online and in some food stores. Be sure to grind it fine before using it.

For this recipe, just two russet potatoes are all it takes to make the equivalent of a large serving of fried potato wedges, which will be enough for at least four people.

Get more of my KFC copycat recipes here.

Here’s a hack that might help when you feel like doing something special with those steaks in the fridge. Or maybe you have salmon fillets in there? Doesn’t matter, this recipe works great on both. And it also makes a great pasta sauce.

The secret Toowoomba sauce is a variation on alfredo sauce that Outback served over pasta at one time. These days the sauce is only used to top steak and salmon at the restaurant, but you can also use it on just about any type of pasta.

In my early batches of the sauce, I noticed that if the shrimp are added at the beginning they get too tough. To solve that problem, I sautéed the seasoned shrimp separately, then added them closer to the end, and they came out perfect.

Spoon this clone of the Toowoomba sauce over grilled tenderloin filets (or salmon filets) for an easy way to elevate your entrée. This recipe will make enough for four servings.

If you love Outback Steakhouse, check out my other clone recipes here.

For many years this entree has been a top menu choice at Maggiano's, the 54-unit Italian chain from Brinker, the same company that operates Chili’s Grill & Bar. The $30 restaurant dish consists of three 2½-ounce tenderloin steaks, swimming in a fantastic balsamic cream sauce with sliced portobello mushrooms—but a home version of the signature dish is only seven easy steps away, and it won't hit you in the wallet as hard as the pricey original.

Cracking this dish required a perfect hack of the sauce, and that came quickly after obtaining some very reliable information from my incredibly helpful server/informant at a Las Vegas Maggiano’s. Let’s call him Skippy.

According to Skippy, the balsamic cream sauce is as simple as mixing a sweet balsamic glaze with the chain’s creamy alfredo sauce. So, I first got a sample of Maggiano’s alfredo sauce and figured out how to replicate it. Once that was done, I measured increments of balsamic glaze into the alfredo sauce until the color and flavor matched the original. The rest of the recipe was easy.

This recipe will make two servings of the dish and includes preparation for the tenderloins and sauce. If you’d like to complete the dish the way it’s served at the restaurant (as in the photo), add some garlic mashed potatoes on the side, using my hack for Olive Garden Garlic Mashed Potatoes.

In the Bush’s Beans commercials, Duke, the family golden retriever, wants to sell the secret family recipe, but the Bush family always stops him. The dog is based on the Bush family’s real-life golden retriever, and the campaign, which began in 1995, made Bush’s the big dog of the canned baked beans market practically overnight. Their confidential baked beans formula is considered one of the top 10 biggest recipe secrets in the U.S.

Bush Brothers & Company had been canning a variety of fruits and vegetables for over 60 years when, in 1969, the company created canned baked beans using a cherished recipe from a family matriarch. Sales jumped from 10 thousand cases in the first year to over 100 thousand cases in 1970. And just one year later sales hit a million cases. Today Bush’s makes over 80 percent of the canned baked beans sold in the U.S., and the secret family recipe remains a top food secret, despite Duke’s attempts. A replica of the original recipe book—without the original recipe in it (drat!)—is on display at the company's visitor center in Chestnut Hill, Tennessee.

I chose to hack the “Country Style” version of Bush’s Beans because I don’t think the Original flavor has enough, uh, flavor. Country Style is similar to Original, but richer, with more brown sugar. The recipe starts by soaking dry small white beans in a brine overnight. The salt in the water helps to soften the skins, but don’t soak them for more than 14 hours or the skins may begin to fall off.

My first versions tasted great but lacked the deep brown color of the real Bush’s beans, which include caramel coloring—an ingredient that can be hard to find on its own. I eventually discovered that the “browning” sauce, Kitchen Bouquet, will add the dark caramel color needed to our home version of the beans so that they’ll look just like the real thing.

This recipe was our #5 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Pizzeria Uno Chicago Deep Dish Pizza (#4).

Over the years I've hacked a bunch of items from Chili's menu, including their Fajitas, Baby Back Ribs, Salsa, Chili Queso, Southwestern Eggrolls, Chicken Crispers, Boneless Wings, and more, but it wasn’t until recently that I got the chance to work on a hack for the chain’s award-winning Original Chili. Why it took so long, I have no idea.

The chili served at Chili’s is a Texas-style con carne recipe, which traditionally means no beans and no tomato. You won’t find any beans in this recipe or chunks of tomato, but their chili does have a tomato base to boost flavor, so I’m adding that into the mix by including one 6-ounce can of tomato paste. As it turns out, that small can is just the right amount.

The preparation technique is simple: brown the beef, drain off the fat, then add some of the fat back to the empty pan to sauté the onions and peppers in. When those are done, you add the beef back to the pan along with the remaining ingredients and simmer for 1½ hours. That will be just long enough to braise the beef and tenderize it, and to thicken the chili to a perfect consistency.

When the chili’s done, top each serving with a cheddar/pepper Jack blend, and some crispy tortilla bits. Then pass out the spoons.

Check here more of my Chili's copycat recipes.

Menu Description: “A baked blend of Italian cheeses, pasta, and our signature five-cheese marinara.”

Hacking Olive Garden’s famous baked ziti would not be possible without a perfect clone of the chain’s popular five-cheese marinara sauce. I started with my previous hack of the plain marinara for Olive Garden’s Chicken Parmigiana and enhanced it with the addition of five kinds of Italian cheese and heavy cream.

Determining which five types of cheese are in a prepared sauce is tough without some insider assistance, so before cooking I focused my efforts on convincing a server to ask the chef for the list…and I got it! The blend of cheese used here in the sauce comes straight from the kitchen of my local Olive Garden. When you taste it you’ll know the intel was legit.

After the sauce is added to the pasta it’s topped with a cheese-and-breadcrumb mix called “ziti topping,” then it’s browned under a salamander (for the restaurant version) or a broiler (for your version). The result is a beautiful dish with great sauce and a cheesy topping that should satisfy even the pickiest baked ziti fanatics.

I've cloned a ton of dishes from Olive Garden. See if I hacked your favorite here.

In November 2020, Taco Bell said “adios” to several classic items from their menu including Mexican Pizza—one of my long-time favorites—and anything with shredded chicken in it including the chicken soft taco. But teary goodbyes from fans of the tasty spiced chicken can be avoided if we have a good (and easy) recipe to craft a duplicate at home. Since the fast Mexican chain announced the changes several months in advance, I had time to work up a good hack before the tacos were gone forever.

After cooking the chicken several ways I settled on poaching the fillets in chicken broth, which kept them moist and added great umami flavor. When the chicken cooled, I shredded it, and added it to a sauce seasoned with spices and lime juice, and flavored with Knorr tomato chicken bouillon.

As the sauce thickens it will reduce and infuse the chicken with flavor, then it’s ready for you to use on tacos, burritos, salads, or whatever. And don't forget the hot sauce!

A requirement of any visit to Chicago is eating at least one slice of deep dish pizza in the city that perfected it. Deep dish pizza quickly became a Chicago staple after Ike Sewell and Ric Riccardo opened the first Pizzeria Uno in 1943 and served a hearty new style of pizza constructed in a high-rimmed cake pan. The yeast crust was tender and flakey, like a pastry, and the cheese was layered under the sauce so that it wouldn’t burn in a hot oven for the long cooking time.

While researching a home hack of this now-iconic recipe, I discovered an unexpected technique that I hadn’t seen in other deep dish recipes. Employees told me the pizza crusts are partially cooked each morning to cut down on the wait time for customers. Before the restaurant opens each day, cooks press the dough into a pan and then sprinkle it with a little shredded cheese. The shells are then partially baked and set aside. Later, when an order comes in, the pizza is built into one of the par-baked crusts and finished off. This way customers get their food faster, and the tables turn over quicker.

Copying that delicious, flakey crust was the task that took me the longest. After two weeks of baking, I finally settled on a formula that was a mash-up of yeast dough and pie crust and made a perfectly tender deep dish crust, with great flavor that exactly mimicked the original. If you like Uno, you will love this.

Regarding the cheese: be sure your cheese is at room temperature, not cold, or it may not melt all the way through. Also, it’s best if you buy cheese by the block and shred it yourself. Pre-shredded cheese is dusted with cornstarch so that the shreds don’t stick together in the bag, and it won’t melt as smoothly as cheese you shred by hand.

This recipe will make enough sauce for two pizzas. I just thought you should know that in case you get the urge to make another deep dish after this one disappears.

This recipe was our #4 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Olive Garden Braised Beef Bolognese (#3), Bush's Country Style Baked Beans (#5).

I’m not sure why Einstein Bros. claims there are just four cheeses in the new Twice-Baked Hash Brown when the ingredients clearly list six kinds of cheese, plus cream cheese. Regardless, the shredded Asiago, Romano, Parmesan, provolone, and mozzarella listed there can be found combined in an “Italian Blend” at many supermarkets, making for an easy start to our home clone. And don’t just be thinking about breakfast for these cheesy potatoes. They work great as a side for any meal.

In the detailed description of the new item, Einstein Bros. claims the hash browns contain two kinds of schmears, which is true, but a little misleading because one of them is just plain cream cheese. The other is onion-and-chive cream cheese, which we can make from scratch. We’ll combine those two shmears into one blend by doubling the cream cheese added to our onion-and-chive schmear formula.

Mix everything together and load the ingredients into a standard 12-cup muffin pan with circles of parchment paper cut out to fit into the bottom of the 12 cups. Without these parchment circles, the hash browns may stick and break when they’re released. You can also use paper muffin cups, if you don’t mind the less crispy, ridged sides.

Bake them the first time for 30 minutes, then cool and store. Now you have a dozen servings of cheesy hash brown potatoes that are easy to finish off by baking them a second time until crispy. They are great served with breakfast, or for dinner as your starchy side alongside beef, chicken, lamb, and many other savory entrees.

You can also make homemade Einstein Bros bagels, sandwiches, and shmears. See if I hacked your favorites here.

There are many acceptable ways to formulate good queso, but to make this specific queso the ingredients must be correct, and most copycat recipes seem to get it wrong. A few recipes get one of the peppers and two of the cheeses right, but pretty much every recipe out there is a bit of a mess that I will now save you from.

Quesos can be made with a variety of cheeses that include queso fresco, asadero, and Muenster, but this particular queso includes a cheese you probably didn’t expect: Swiss. That cheese is slow to melt, so we’ll shred it first, along with the Jack. And you won't need to gum up the queso with flour or cornstarch by making a roux because the white American cheese in the mix contains sodium citrate or sodium phosphate—additives that help the cheese melt smoothly and stay that way.

Authors of recipes that call for tomatoes in this dish haven’t looked closely. Those are red bell peppers and they are roasted, peeled, and seeded along with the poblano and jalapenos before they are diced and added to the cheese sauce. The sauce cooks on low heat, never bubbling, so that it stays smooth and creamy.

When done, the queso might seem thin in the pan, but it will thicken as it cools to a perfect consistency for dipping tortilla chips, or as a topping for tacos and burrito bowls.

KFC's Chicken Pot Pie is a classic. It's packed with lots of shredded white and dark meat chicken, potatoes, peas, and carrots all of it swimming in a delicious creamy gravy and topped with a tantalizing flakey crust. It seems more like homemade food than fast food. And now it can be made at home better than ever before with this improved hack of my original recipe. The crust now has a better flavor (more butter!), and the gravy tastes closer to the original with the addition of more spices.

You can make these in ramekins or small oven-safe baking dishes, or get some recyclable aluminum pot pie pans you can find in many supermarkets. Those pans are the perfect size for four single servings, and they make cleanup easy after the feast.

Find more of my KFC copycat recipes here.

Braised Beef Pasta Menu Description: “Slow-simmered meat sauce with tender braised beef and Italian sausage, tossed with ruffled pappardelle pasta and a touch of alfredo sauce—just like Nonna’s recipe.”

It’s a mistake to assume that a recipe posted to a restaurant chain’s website is the real recipe for the food served there. I’ve found this to be the case with many Olive Garden recipes, and this one is no exception. A widely circulated recipe that claims to duplicate the chain’s classic Bolognese actually originated on Olive Garden’s own website, and if you make that recipe you’ll be disappointed when the final product doesn’t even come close to the real deal. I won’t get into all the specifics of the things wrong with that recipe (too much wine, save some of that for drinking!), but at first glance it’s easy to see that a few important ingredients found in traditional Bolognese sauces are conspicuously missing, including milk, basil, lemon, and nutmeg.

I incorporated all those missing ingredients into this new hack recipe, tweaked a few other things, and then tested several methods of braising the beef so that it comes out perfectly tender: covered, uncovered, and a combo. The technique I settled on was cooking the sauce covered for 2 hours, then uncovered for 1 additional hour so that the sauce reduces and the beef transforms into a fork-flakeable flavor bomb. Yes, it comes from Olive Garden, but this Bolognese is better than any I’ve had at restaurants that charge twice as much, like Rao’s where the meat is ground, not braised, and they hit you up for $30.

As a side note, Olive Garden’s menu says the dish comes with ruffled pappardelle pasta, but it’s actually mafaldine, a narrower noodle with curly edges (shown in the top right corner of the photo). Pappardelle, which is the traditional pasta to serve with Bolognese, is a very wide noodle with straight edges, and it’s more familiar than mafaldine, so perhaps that’s why the menu fudges this fact. In the end, it doesn’t really matter which pasta you choose. Just know that a wide noodle works best. Even fettuccine is good here.

For the little bit of alfredo sauce spooned into the middle of the dish I went with a premade bottled sauce to save time. You can also make this from scratch if you like (I’ve got a great hack for Olive Garden’s Alfredo Sauce), but it’s such a small amount that premade sauce in either a chilled tub from the deli section or in a bottle off the shelf works great here.

This recipe was our #3 most popular in 2019. Check out the other four most unlocked recipes of the year: Texas Roadhouse Rolls (#1) KFC Extra Crispy Fried Chicken (#2), Pizzeria Uno Chicago Deep Dish Pizza (#4), Bush's Country Style Baked Beans (#5).

And browse my other Olive Garden clone recipes here.

The real Dole Whip is a non-dairy dessert that includes artificial flavoring, a small amount of real pineapple juice, and more gums than a candy store. Everything in this Hawaiian ice cream is combined in a powdered form including the pineapple juice in 4.4-pound bags that are sold to soft-serve machine operators at fairs, sporting events, and amusement parks. On the back of the Dole Whip mix are instructions to dissolve the powder in 2 gallons of cold tap water, then immediately pour the syrup into a soft serve machine and hit the switch.

Up until now, almost all recipes that claim to reproduce Dole Whip—including one shared by Disneyland during the coronavirus outbreak—include ice cream, to make what is supposed to be a "non-dairy" dessert one that is quite full of dairy. The results you get from these recipes may be tasty, but they are nothing like Dole Whip because Dole Whip is sorbet and sorbet isn't made with ice cream.

One thing that makes Dole Whip special is its creamy consistency, which may lead some people to believe it has dairy in it. Dole Whip creates this thickness with the assistance of six different natural gums and gels: cellulose gum, xanthan gum, locust bean gum, guar gum, karaya gum, and pectin. In addition, there is a small amount of coconut fat solids in the mix to help simulate the fat found in dairy.

For this hack, I limited the gels to two that are easy to find: unflavored gelatin and pectin. When these two ingredients are heated, then cooled, they form a gel similar to what’s in the real Dole Whip, and the result is a thick-and-creamy consistency. Another trick often used to help thicken sorbets is the use of viscous corn syrup to replace much of the sugar. Corn syrup will give the sorbet body and it helps tone down the acidic pineapple juice.

But the best part of this Dole Whip copycat recipe, unlike the real thing, is that it contains all-natural ingredients and it's mostly made of real Dole pineapple juice, plus a little tangerine juice to round out the flavor and enrich the color. This homemade Dole Whip is ridiculously easy to make (you'll need an ice cream maker) and fans of the real thing will love it. Plus, now you can have this DIY Dole Whip whenever you want—no amusement park required.

Click here for more hacks of delicious desserts and sweet treats.

In the Summer of 2020, to the dismay of many fans, KFC stopped selling the famous potato wedges that had been on the menu for decades and replaced them with battered French fries.

Like the wedges, these fries are coated with a flavorful batter, but the seasoning used on the fries is a different blend than what was used on the wedges. Are these new fries better than the classic wedges? That depends. Some may prefer the rare treat of fast food skin-on wedges, while others may prefer the crispiness of these new fries. Some don’t care and just want a clone, so here you go.

The hack here is simplified by using par-fried French fries found in the freezer section of your store. After coating the fries with this clone of the seasoned breading, spray them with water, then fry them for 3 to 4 minutes. That’s it. Be sure to have a clean squirt bottle filled with water to transform the breading into a thin batter giving your finished product the same crispy coating as the original.

KFC’s new fries are coated with a blend that includes onion, celery, and carrot powder. It’s easy to find onion powder in most supermarkets, but I had to go online to find celery and carrot juice powders. The blend of vegetable powders adds great flavor, but if you want to omit the celery and carrot powders and just use onion powder, the recipe will still make delicious copycat fries.

Click here for my KFC Original Chicken recipe or search for your favorites here.

Menu Description: “Creamy potato soup topped with melted cheese, bacon, and green onions.”

It’s not called baked potato soup because the potatoes in it are baked. It’s called baked potato soup because it’s topped with shredded cheese, bacon, and green onion, and it tastes like a baked potato. Other hacky hacks for this recipe miss that point and add over an hour to the preparation process by preheating an oven and baking the potatoes, all while hungry stomachs are growling on the sidelines. My version skips that part by adding the raw potatoes directly into the pot with the other ingredients, where they cook in 20 minutes, and the soup is ready to eat in less time than other recipes take just to get the potatoes done.

Also, other clones add way too much flour to thicken the soup—¾ cup! Sure, flour is good at thickening, but it doesn’t add any flavor, so I found a better way. I ended up using just a little flour to make the roux, then later thickening the soup mostly with dehydrated potato flakes, which are usually used to make quick mashed potatoes. The flakes not only do a great job of thickening the soup, but they also add more delicious potato flavor to the pot.

Top your finished soup with shredded cheese, crumbled bacon, and green onion, and every spoonful will taste like a fully loaded baked potato.

Finish off your meal with a famous entrée from Outback like Alice Springs Chicken, or Toowoomba Steak.

Like at Wendy’s, where unsold and broken burger patties provide the beef for their famous chili, Chick-fil-A gets the chicken for this delicious noodle soup by chopping up the leftover chicken used on their grilled chicken sandwiches. But grilling isn’t the first step to take when whipping up a home hack of this famous soup. First, you must brine the chicken to fill it with flavor and keep it juicy like the real thing. A couple of hours later, when the brining is done, it’s grilling go-time.

The pasta shape Chick-fil-A uses in their soup is an uncommon one, and you might have a hard time finding it at your local market. It’s called mafalda corta (upper right in the photo), which is a miniature version of the ruffled-edge malfadine pasta used in my hack for Olive Garden Beef Bolognese. It also goes by the name “mini lasagna.” If you can’t find mafalda corta (I found it online), you can instead use your favorite small fancy pasta here, such as farfalle, rotini, fusilli, or whatever looks good at the store.

Looking to make the popular Chick-fil-A Chicken Sandwich or their Mac & Cheese? Click here for more of my Chick-fil-A clone recipes.

Menu Description: “Creamy marsala wine sauce with mushrooms over grilled chicken breasts, stuffed with Italian cheeses and sundried tomatoes. Served with garlic mashed potatoes.”

This recipe includes a marsala sauce that even marsala sauce haters will like. My wife is one of those haters, but when she tried this sauce, her eyes lit up and she begged for more. That’s great, now I won’t have to eat alone.

Not only is Olive Garden's delicious marsala sauce hacked here (and it’s easy to make), you’ll also get the copycat hack for the chain's awesome Italian cheese stuffing that goes between the two pan-cooked chicken fillets. Build it, sauce it, serve it. The presentation is awesome, and the flavor will soothe your soul.

Try this dish paired with my recent clone of Olive Garden’s Garlic Mashed Potatoes for the complete O.G. Stuffed Chicken Marsala experience.

Popeyes offers two sides with rice: the ultra-popular Red Beans and Rice, which I previously cloned here, and this rice made Cajun-style with ground beef and spices.

The real recipe at the chain most likely includes chicken gizzard, but that ingredient is not always easy to find outside of buying a whole uncooked chicken that includes a bag of giblets tucked inside. So I set out to design a recipe without that ingredient and the results were great.

The secret to the fabulous taste, after all, is not found in the gizzard, but in the flavors contributed by the “holy trinity” of green pepper, onion, and celery salt accentuated by the ground thyme and oregano.

If you’re making rice tonight, bump it up to something special with just a little extra work for delicious results.

Can't get enough Popeyes? Find all of my recipes here.

Imagine a giant soft sugar cookie with sweetened cream cheese on top and served warm as if it just came out of the oven and you have California Pizza Kitchen's Butter Cake, a delectable dessert described on the menu with five simple words: “Trust us…just try it.”

This dessert is an easy one to prep in the restaurant since the cakes are made ahead of time and chilled until ordered. Once an order comes in the cake is zapped for a minute in the microwave, then topped with a scoop of vanilla ice cream and surrounded by dollops of whipped cream. You can prepare yours this way at home as well—make your cakes in advance, then chill them until dessert time. Or, you can serve the cakes right after they come out of the oven. Either way works.

The construction is an easy one—you’ll need four 4-inch cake pans, or ramekins, or anything you can bake in that is 4-inches across. To make the batter I used a stand mixer with the paddle attachment and it worked great, but a hand-held granny mixer also works.

I think you're gonna love this one. Trust me. just hack it.

Find more amazing CPK copycat recipes here.

It’s been nearly 100 years since Walter and Cordelia Knott first started selling berries, preserves, and pies from their roadside produce stand in Buena Park, California. Walter Knott’s berry stand and farm was a popular stop throughout the 1920s for travelers heading to the Southern California beaches.

But Walter’s big claim to fame came in 1932 when he cultivated and sold the world’s first boysenberries—a hybrid of raspberry, blackberry, loganberry, and dewberry. This new berry brought so many people to the farm that they added a restaurant, featuring Cordelia’s secret fried chicken recipe, and the Knotts struck gold again.

The fried chicken was a huge hit, and the restaurant got so crowded the Knotts added rides and attractions to the farm to keep customers occupied while they waited for a table. Over the years the real berry farm transformed into an amusement park called Knott’s Berry Farm—one of my favorites as a kid—which is now ranked as the tenth most visited theme park in North America.

Knott’s Berry Farm is also a brand of delicious preserves, jams, and other foods, including these fantastic little jam-filled shortbread cookies that everyone seems to love. The shortbread dough is piped into closed “c” shapes with a pastry bag onto baking sheets, then a little bit of jam is spooned into the center. You’ll need a pastry bag and a 1M open star tip, plus your favorite seedless jam. Once you’ve got all that, the rest is pretty easy.

Follow this link for more copycat cookies, brownies and treats.

The barbecue at Jim N' Nick's is good food. But it's the irresistible mini cheese biscuits served with every meal that have become the signature specialty of this 40-store chain. The sweet little biscuits are made from scratch every day at each restaurant using the same wholesome ingredients I'm including here.

A bag of dry mix can be purchased at the restaurant, but you’re still required to add eggs, butter, cheese, and milk, so why not just make the whole thing from scratch? It's much cheaper than buying the bag of mix, and the biscuits come out better when you use fresh buttermilk rather than relying on the powdered buttermilk included in the dry mix.

Use a mini muffin pan here to make your biscuits the same size as the originals or use a standard muffin pan, if that's all you've got, for bigger muffins. It will take a little longer to cook the larger biscuits (instructions are below), but they will still turn out as addictively delicious as the famous tiny restaurant originals.

Now, what's for dinner? Find recipes your favorite entrees here.

One of the most-loved treats at the Maggiano's Little Italy restaurant chain are the crescent-shaped lemon cookies served at the end of your meal. The cookies are soft, chewy, and coated with a bright lemon icing, and it’s impossible to eat just one.

Well, now you can eat as many as you like because this knockoff recipe makes five dozen lemony taste-alike cookies. And you won’t have to worry about getting a crescent cookie cutter to get the shapes right. First, cut out a circle using a round 2-inch biscuit cutter, then use the cutter to slice a chunk out of the round, making a crescent.

You might also like my copycat recipe for Maggiano's Beef Tenderloin Medallions.

Korean chicken is famous for its extra crispy coating, and Bonchon’s recipe—especially the wings—is one of the best in the world. That chain's famous formula is why there are now over 340 Bonchon outlets in nine countries, including over one hundred in the US and more planned to open here in the near future.

The biggest challenge when recreating Korean chicken wings is finding the perfect magical mixture for the batter that fries to a golden brown, and with tender crispiness that stays crunchy long after the wings have been brushed with the flavorful glaze.

I knew that a traditional double-frying technique would help create the crunchy coating we needed, but it would take some trial-and-error to determine the best time splits. The wings are par-fried, rested, then fried again until done, but just how long to give each stage was yet to be determined since every recipe I found for Korean chicken used different times and temps. Some recipes even changed the temperature between frying steps, but I found those made the recipe too difficult to manage when frying multiple batches.

I eventually settled on 350 degrees F with most of the frying done up front in the par-fry stage. A three-ingredient batter is all that’s needed for crispy golden-brown wings, and the soy garlic sauce is an easy hack that’s made quickly in your microwave oven. The spicy version is made by adding Korean red chili paste (gochujang) and Korean red pepper powder (gochugaru) to the soy garlic recipe. You can find these ingredients at Asian markets or online, and if you like your wings spicy you'll want to add these perky ingredients.


On the past March Holiday, our school organised a learning journey, for the sec 1's t o Pizza hut n National Museum of Singapore.

There are some histories that we discovered. We took some pictures on our way there.

We were supposed to meet at either TAMPINES or BEDOK MRT station at 9.15 am sharp. We set off to the restaurant without delay as everyone was so eager to know how to make a pizza.

Before that, we were put into group of 5/6.My group members are: Insyirah, Zulfa, Atiqah, Syaathirah, and Hakimah. We walk there from the MRT station.
We took some photos outside the restaurant and were welcomed in by the manager of the restaurant name: Aishah. She was a kind woman who teaches with patient to us on how to make the HAWAIIAN PIZZA.

She told us that the important ingredients to make a pizza are: Pizza sauce, cheese and pineapple.


I also jotted down the information as the asisstant show us around the kitchen.From what i observed and listened, these are the info that i managed to jot down.
To make a delicious pizza, we need the best ingredients. This ingredient comes from the best market. The sauce must be at the right temperature to maintain its taste. There are a lot of apparatus at the pizza hut kitchen.

From what I observe and listen there, I note down all this apparatus. Which are, freezer -5*C - -3*C, retarder 5*C- 7*C, bar area, aux table, spectation chart, Bain marine 180*C (for the sauce), fryer 182*C, pasta cooker, chiller-2*C – 4*C, dry room, oven250*C, dough mixer, wash area, ice machine. For each area, they have their respective temperature as stated above. They have 3 different types of dough, which is, stuff, pan, crispy thin dough.

Pizza Hut has subsequently branched out and developed franchises all over the world. In fact it is diversity that has made the history of pizza hut so successful. Their menus and recipes are not the same, different locations use different suppliers and different toppings, according to the demand of their clients. The building block of the history of pizza hut has been this diversity, not often present in such a large concern.

It is said that historical records showed that people in ancient Egypt, Greece and Rome all ate things that are very similar to our modern pizza crust.The word pizza may be a derivative of the Latin word picea, a word which the Romans used to describe the blackening of bread in an oven.

This is Pizza Hut's logo
In 1958, Frank and Dan Carney had a brilliant idea of opening a pizza store which is named: Pizza Hut, it is first open in Kansas. So where did the name Pizza Hut come from? As both of them built a building that it is form like a hut, they give it a name which is called Pizza Hut!
After 15 years of bussiness, they opened one more Pizza Hut restaurant in United Kingdom(UK).
In 1972, 1000 restaurants were opened through the whole of USA!It was so well-known till it had to be opened all over the world: Japan and Canada.
And in 1980, The Pan Pizza was introduced


Yum! Brands - KFC, Pizza Hut and Taco Bell parent - gets next CEO

David Gibbs will become the next CEO of Yum! Brands, overseeing and growing, the chain&aposs core stores KFC, Pizza Hut and Taco Bell.

Ticker Security Last Change Change %
YUM YUM! BRANDS 120.09 +0.20 +0.17%

Gibbs is a veteran of the company and takes over from another veteran Greg Creed who is retiring after 25 years. The transition is effective on January 1, 2020.

FOX Business takes a look at Gibb&aposs restaurant resume and what priorities he may serve up for the global restaurant chain that has 48,000 shops in 145 countries making it the largest restaurant chain by store count on the planet.


The Nation’s Oldest Pizza Hut Is Closing After 55 Years - Recipes

By Rick Hynum

Looking back on 2020, it’s hard to tally up everything that went wrong. The pandemic cast a gloomy shadow over the nation, while civic unrest heated up and spilled into city streets. Wildfires raged across the western United States. Beloved heroes, from Ruth Bader Ginsburg, Herman Cain and John Lewis to Little Richard and Kobe Bryant, shuffled off their mortal coils. We even lost Eddie Van Halen, for heaven’s sake. And then there were the hurricanes—so many hurricanes.

The news wasn’t that much better for many in the restaurant industry. While politicians in D.C. bickered and postured over COVID-19 relief packages, municipal and state leaders faced well-nigh impossible choices for dealing with outbreaks. At a loss, they resorted to ofttimes draconian restrictions and lockdowns that put a choke hold on restaurateurs already barely getting by on the thinnest of margins. Many stores planned to shut their doors only temporarily but never reopened. Others made a go of it by pivoting to delivery and carryout while also innovating with meal kits and even groceries for their stuck-at-home customers.

It has been our spring, summer and fall of discontent, with winter coming on. Yet most pizzeria owners bounced back, and many thrived, displaying a fighting spirit and resilience that powered communities through an unprecedented period of crisis. Independent operators in particular proved their mettle, as this year’s sales figures show. While their non-pizza restaurant counterparts struggled to deliver food that simply wasn’t meant to travel, pizzeria operators stood at the ready with the world’s most delicious comfort food. Many saw their sales hold steady or even shoot up.

Yes, 2020 was bad, and it was scary. But it could have been much worse for the pizza industry. Let’s take a closer look at the numbers.

Back in May, when dine-in service had been shut down around most of the nation, market research company Sense360 reported that pizzerias had experienced a 5% drop in year-over-year sales while recording a larger per-dollar order increase compared to quick-service and fast-casual competitors—an 11% jump for pizza vs. 9% for quick-service and 8% for fast-casual. Around the same time, a Datassential survey found that 63% of consumers said they were seeking out pizza during the pandemic—comfort food indeed.

Sales figures from research firm CHD Expert show that pizza sales rebounded as the country reopened for business. Total U.S. pizza industry sales for the period from October 2019 through September 2020 came to $46,247,156,519, a mere 0.20% decline from $46,337,969,390 for October 2018 through September 2019. That’s barely a smidgen of difference.

And here’s the better news: Total sales for independent pizzerias actually went up by 0.58%, from $18,531,653,876 in the October 2018 to September 2019 period to $18,639,852,788 this year. Sales for the pizza chains didn’t fare quite as well, dropping 0.72%, from last year’s $27,806,315,514 to $27,607,303,732 this year.

At the same time, average pizza store sales went down a wee bit across the board. Total average store sales ended up at $592,214, down 0.67% from the October 2018 to September 2019 figure of $596,181. Average store sales for independents fell 0.15%, from $445,762 to $445,088. The chains’ average store sales took a slightly harder hit, dropping from $769,171 to $762,359.

Closures of hometown pizzerias often made headlines this year, but newcomers waited in the wings. CHD Expert found that the total number of pizza locations nationwide actually went up—from 77,724 to 78,092, a nudge of 0.47%. The number of independent pizzerias rose from 41,573 to 41,879, while the chains added a few stores, too, from 36,151 to 36,213.

In other words, the pizza industry as a whole turned out to be both recession-proof and pandemic-proof. Sadly, we can’t say the same for non-pizza restaurants. A National Restaurant Association (NRA) survey released in September found that, across all segments of the restaurant industry, nearly one in six stores had closed either permanently or for the long term since March. That comes to nearly 100,000 eateries erased from their communities six months into the pandemic. Nearly 3 million employees were still out of work at that time, and the restaurant industry as a whole was on track to lose $240 billion in sales by the end of 2020.

Technomic projects that the pizza category will register the strongest sales performance of any menu type in 2020,” says Kevin Schimpf, Technomic’s senior research manager. “Going into the pandemic, the pizza category was clearly better positioned to deal with dine-in restrictions than other menu categories.”

Worse news: Forty percent of restaurateurs surveyed in September said their restaurants would likely shut down in the next six months if they didn’t get help from the federal government. And that help never came. “This survey reminds us that independent owners and small franchisees don’t have time on their side,” said Sean Kennedy, NRA’s executive vice president of public affairs, in a statement. “The ongoing disruptions and uncertainty make it impossible for these owners to plan for next week, much less next year.”

The Unbreakable Chains

Pre-pandemic, to no one’s surprise, the major pizza chains continued to lead the nation’s independent and small-chain pizzerias in total sales. According to 2019 year-end sales figures (the latest available at press time) from Technomic, the big chains accounted for $27.6 billion in overall national sales, while independents and small chains raked in $18.6 billion. The top performers among the chains were the usual suspects—Domino’s at No. 1, followed by Pizza Hut, Little Caesars, Papa John’s and Papa Murphy’s.

But Seattle-headquartered MOD Pizza has the edge in terms of fastest growth, Technomic reports. MOD’s sales climbed from $390.7 million in 2018 to $483.5 million in 2019, an increase of 23.75%. MOD added 52 units, growing from 395 to 467 stores. Founded by Scott and Ally Svenson, MOD Pizza is known as much for its philanthropy and focus on social change as for its pizza—an important consideration for socially conscious millennials. The company and its franchisees donated nearly $2 million to more than 9,000 local and national charities in 2019 while deepening its commitment to hiring low-income youths, the formerly incarcerated, and people with intellectual and developmental disabilities.

Domino’s remained at the top of the heap in terms of overall sales, with more than $7 billion, followed by Pizza Hut ($5.58 billion), Little Caesars ($3.77 billion), Papa John’s ($2.63 billion) and Papa Murphy’s Pizza ($748.35 million).

Pandemic or no pandemic, Domino’s fared so well in 2020 that it went on a hiring spree, adding 10,000 workers shortly after the crisis began and 20,000 more in the late summer. Papa John’s also took on 30,000 more employees in 2020 while mounting a comeback for the ages. After a prolonged slump that started with scandals surrounding founder John Schnatter in 2018, Papa John’s sales stats have steadily grown this year. For its second quarter in 2020, the company reported that its margins and profits were “the highest they have been in several years,” while unit closures remained low.

For Pizza Hut, 2020 brought good news and bad news. The company reported a record-breaking week of off-premise sales in early May and, like Domino’s, added 30,000 employees to meet increased demand. But it had to temporarily close more than 1,000 Pizza Hut Express units due to the pandemic. Perhaps the hardest blow came when NPC International, Pizza Hut’s largest U.S. franchisee, with more than 1,200 stores, filed for Chapter 11.

Turning On to Off-Premise

If 2020 taught us anything, it’s that off-premise dining—Domino’s and Papa John’s bread and butter—is the way of the near-future. “COVID-19 has accelerated the growth of the delivery space [by] several years,” says Alex Blum, founder and CEO of Relay, a back-end delivery service that offers an alternative to third-party giants like Grubhub and Uber Eats. “Both customers and merchants that were reluctant [about] delivery are now accustomed to it. This behavior will likely continue, even after COVID-19.”

Demand for delivery had been surging long before the pandemic hit, even among fast-food chains. According to research firm Euromonitor, global delivery sales more than doubled between 2014 and 2019. “Five years from now, it will be rare to find a restaurant that does not offer delivery in some capacity,” Blum says.

That means smaller pizza operators need to get up-to-date on ordering technologies, stat, or risk losing to the Taco Bells and Burger Kings down the street. Tech company Bluedot’s “The State of What Feeds Us” survey, released in August, found a significant spike in usage of restaurant mobile apps during the pandemic. Bluedot’s April survey found that 51% of customers were using a mobile app that number shot up to 64% by July. Overall, 88% of the survey’s respondents said they now use mobile apps more often to order food, groceries and other products.

A big chunk of that food-delivery windfall is going to third-party aggregators, which have been both a well-documented boon and a bane to the pizza industry. In a June study by Service Management Group, a global customer, patient and employee experience management partner, nearly half of the respondents had ordered delivery from a third-party service in the past three months. But the study also found the majority of restaurant customers still preferred to pick up their orders. Seventy-five percent reported using a drive-through in the previous 90 days, 55% had tried carryout, and 51% had given curbside pickup a go.

These numbers suggest customers trust their favorite restaurants more than the big aggregators. And they also suggest that pizzerias offering a wide array of contactless options—from curbside and drive-through pickup to old-school doorstep drop-offs—are on the right track and should stay the course in 2021.

Speaking of the off-premise boom, 2020 turned a little spooky as ghost kitchens—specialized facilities for delivery-only restaurant models—materialized around the country. A September 17 article in The Washington Post reported that the pandemic-related surge in food delivery “has made ghost kitchens and virtual eateries one of the only growth areas in the restaurant industry.” Michael Shafer, Technomic’s global lead for food and beverage, told the newspaper that there were about 1,500 ghost kitchens operating in the U.S., and Euromonitor International predicted this model could create a $1 trillion global market by 2030.

Ghost kitchens—also called cloud kitchens or virtual kitchens—go hand in hand with virtual restaurants, which exist only online. Case in point: CEC Entertainment, owner of the kid-friendly Chuck E. Cheese chain. When CEC filed for Chapter 11 bankruptcy in June, it had an ace up its sleeve—Pasqually’s Pizza & Wings, a new delivery-only brand that snuck in under the radar on third-party platforms nationwide in 2020. Most customers who ordered from Pasqually’s initially knew nothing about its relationship with Chuck E. Cheese—and CEC Entertainment wasn’t telling. But guess what? Virtual brand Pasqually’s shares kitchen space with brick-and-mortar brand Chuck E. Cheese, making for a cozy arrangement that has enjoyed some success thus far.

Still, switching to an efficient delivery-only model isn’t as easy as it sounds, says Deb Friar, field marketing manager for New Port Richey, Florida-based Welbilt, which provides equipment for ghost kitchens. “Many operators believe they can simply transfer equipment and processes to make the move from dine-in to delivery-only, but they often fall short in meeting the unique customer expectations for delivery,” Friar notes. Speed and consistency are essential to delivery success, she says, “but traditional restaurant kitchens have not traditionally been designed for speed.”

Marco’s Pizza, headquartered in Toledo, Ohio, hopes to solve that problem as it pilots ghost kitchens for franchisees in California, North Carolina and Houston. “These virtual or ghost kitchens are all about efficiency in a shared kitchen space, which also allows us to easily use third-party delivery drivers and provide a quick-to-open format,” says Ron Stilwell, Marco’s vice president and chief development officer.

Nili Malach Poynter, who co-founded Denver-based ChefReady with her husband, Robert, would surely agree. In July, ChefReady unveiled a facility that offers 10 high-tech, customizable ghost kitchen spaces under one roof—all for delivery-only concepts. The company says its facility “offers a way for restaurants to maximize their delivery footprint” and “also decreases risk to restaurants during financial crises.” Their first client is a pizza shop, no less: McKinners Pizza, which already has a brick-and-mortar location in Littleton, Colorado.

ChefReady’s kitchens are “plug and play,” equipped with commercial hoods, sinks, electric and gas hookups, even pest control. The company provides software that aggregates third-party delivery platforms as well as food runners to bring the orders from individual stations to delivery drivers. “For years, Robert and I watched restaurant-owner friends close their brick-and-mortar restaurants due to declining profit margins and rising rent, so we were excited to hear about the ghost-kitchen concept,” Nili says. “But we realized that many operate with a ‘churn and burn’ mentality, resulting in an unprofitably high tenant turnover. We decided to create a company that offers the convenience of a ghost kitchen, but with more of a mom-and-pop, personalized level of customer service, greater efficiency and a greener footprint.”

As trends go, the ghost-kitchen concept is warming up, but it’s not red-hot yet—at least not industry-wide. “One of the big lessons of this pandemic is that restaurant brands need to rethink how much physical space they really need,” says Brittain Brown, president of Givex, a platform for gift cards, loyalty programs and POS solutions. “Pizza is uniquely suited to the delivery-only model, so cloud kitchens make a lot of sense in certain areas. But we have yet to see any chain scale significantly on cloud kitchens alone.”

Still, John Stetson, owner of four Stoner’s Pizza Joints in Fort Lauderdale, Florida, and Savannah and Warner Robins, Georgia, believes it’s inevitable. “Cloud kitchens will become much more prevalent over the next 10 to 20 years due to appealing economics,” Stetson says. “Cloud kitchens offer a unique opportunity for pizza operations to open a space in a fraction of the time it takes to build [a brick-and-mortar store], minimize overhead costs and improve logistics.”

Building Better Robots

Some American restaurant-goers think foodservice robots are inevitable, too, although they’re not keen on the idea. Dina Marie Zemke, a professor at Ball State University, and fellow researchers held focus groups with 30 fast-food consumers earlier this year to gauge public opinion on robots in restaurants. In August, she published the results in a paper titled “How to Build a Better Robot for Quick Service Restaurants.” The focus-group participants expressed “a high level of resignation about the inevitability of QSRs incorporating robots” into their operations. “This finding is similar to the acceptability of routine societal change,” Zemke says. “Participants felt that [it’s] a question of when rather than a question of if.”

And the answer to the “when” question seems to be “probably sooner than later.” As we’ve reported in the past, Redmond, Washington-based Zaucer Pizza last year pilot-tested a robot from Picnic that can reportedly assemble 300 pizzas in an hour. Not to be outdone, White Castle announced this July that it would start piloting a new version of Miso Robotics’ burger-flipping Flippy the robot, called Flippy ROAR (Robot-On-a-Rail). Flippy ROAR, which attaches to a rail under the kitchen hood and glides back and forth, can run a burger grill and fry side items, like fries and onion rings. It can even cook up an Impossible Burger, which takes a little extra care on the grill. And it won’t give you any guff, either.

Now, you’re probably saying to yourself, “How could I ever afford a robot?” Flippy can be yours for $30,000, which isn’t cheap, but financing options are available. For twice that much, you can soon own a pizza making machine that handles everything but making the dough. Developed by Piestro, located in Santa Monica, California, these units have robotic arms dispensers for the cheese, sauce and toppings and spinning disks that move the pie from one stage of the process to the next. The machine even boxes the finished pizza before ejecting it.

But Piestro takes automation one step further, thanks to a partnership with Kiwibot, a Colombian-owned company specializing in contactless robotic delivery. A Piestro unit can be integrated with a loading mechanism designed for Kiwibots, which then collect the pies and deliver them. Cute if not exactly cuddly, Kiwibots have already been making deliveries in San Jose and Buena Vista, California.

In other words, the Piestro/Kiwibot process is automated from the pizza prep stage to the last mile of delivery. And, interestingly, Piestro’s CEO, Massimo Noja De Marco, serves on Miso Robotics’ board. He’s also a former restaurateur and co-founder of Pasadena, California-based Kitchen United, a pioneer in (wait for it) ghost kitchens. De Marco says it will likely cost about $60,000 to “open” a Piestro location. “[That’s] a steep drop in comparison to the $700,000 to $1 million it costs to open a small traditional pizzeria location,” he says. “While the profit margins of a traditional pizzeria are only 22% in terms of food costs, labor, real estate and other expenses, the profit margin of Piestro is around 48%.”

So how long will it be before automation becomes common in the pizza industry? “Like all technology, adoption speed can vary by several factors,” De Marco says. “But we see the pandemic as having created an urgent need to bypass obstacles in order to enable businesses to reopen and grow…Right now, the real obstacle is building fast enough to meet the new accelerated need for adoption. The faster we build, the more common automation in restaurants and delivery will become—because there’s a new undeniable need to make food more accessible closer to home, with minimal exposure to contaminants.”

The Matter of Meat-Free “Meats”

As far as food trends, let’s get down to the meat of the matter—or, rather, the matter of meat-free or plant-based proteins. A 2020 survey by OnePoll found that 60% of Americans have started eating a more plant-based diet (flexitarian or semi-vegetarian) since the pandemic began. Moreover, OnePoll reported that 39% of respondents aged 18 to 25 and 23% of those aged 26 to 41 said their diet “already excludes animal products.”

Of course, that doesn’t mean they’re vegans/vegetarians for life. We’ve all known someone who swore off meat for a few weeks, months or even years, only to eventually succumb to the allure of a bacon cheeseburger. Still, independent pizzeria owners need to wake up and smell the tofu. A 2019 Technomic survey found that 50% of consumers eat vegetarian or vegan dishes at least once per month, but most of them said restaurants did a lousy job of providing tasty menu options for them.

Some pizza chains tried to rectify that in 2020. Just in time for the pandemic, Los Angeles-headquartered Fresh Brothers debuted a plant-based pie—topped with pepperoni made from soy protein, spices and rice flour—to celebrate Pi Day on March 14. By July, Wisconsin chain Toppers Pizza had teamed up with vegan chef Melanie Manuel of Celesta Restaurant in Milwaukee on three plant-based pies with artisanal flair: the Buffalo Chicken-Less Topper, the Vegan Korean BBQ Chicken-Less Topper and the Vegan Tuscano Topper. And California Pizza Kitchen jumped on board the meat-free train in October with its BBQ Don’t Call Me Chicken Pizza, featuring Chicketts from Worthington Foods.

Pizza and Vegans, Unite!

With growing numbers of consumers embracing plant-based diets and shunning products of animal origin, the demand for vegan options is greater than ever—especially within America’s favorite food category, pizza! To help operators meet this demand, on November 1, PMQ launched its new website, PizzaVegan.com, to establish the first-ever community designed to connect vegan-friendly pizzerias (and the vegan-curious) with consumers.

In this new online space, we’ll highlight:

Pizzerias and innovative menu items that cater to vegans and vegetarians

Vegan experts, influencers and bloggers who share their insider knowledge

Informative articles about making and marketing
vegan/vegetarian pizza

Products and recipes that help take the guesswork out of vegan-friendly foods

Join our community by registering your pizzeria today at PizzaVegan.com.

Major meat-substitute brands like Beyond Meat and Impossible Foods have also infiltrated fast-food brands. There’s an Impossible Whopper at Burger King, while Carl’s Jr. offers a Beyond Sausage Burrito and Beyond Sausage and Egg, plus its Beyond Famous Star and Beyond BBQ Cheeseburger. Customers can even dig into plant-based tacos at chains like Chronic Taco and Del Taco.

The future looks bright for these manufacturers of plant-based proteins. Dublin, Ireland-based Research and Markets projects the global market will grow from $10.3 billion in 2020 to $14.5 billion by 2025. Looking further ahead, the Swiss investment firm UBS predicts the market will expand to a whopping $85 billion by 2030.

So just how meat-like do plant-based proteins need to taste? According to research firm Mintel, more than half of American consumers want meat alternatives to “closely mimic the taste of meat.” Fifty-two percent of diners who eat plant-based proteins choose them because of their taste, outranking concerns about health (39%), the environment (13%) and animal protection (11%).

“Flexitarians and curious consumers represent a sizable opportunity, as they are open to trying more plant-based options on menus,” Mintel noted in a blog post titled “Foodservice: 5 Ways to Stay On Top of the Plant-Based Trend.” Mintel recommends appealing to diners with “familiar and proprietary menu items [they] can’t find anywhere else. While diners are attracted to plant-based items for their perceived health benefits, they also like to indulge while dining out. Balance healthy and indulgent items, as well as manufactured and plant-forward dishes, to appeal to a spectrum of dining occasions.”

Staying Strong in 2021

Offer value, but watch your bottom line. Many of your customers will still be hurting for money. Fortunately, as Niko Frangas, president of Rascal House in Cleveland, Ohio, points out, pizza is already a great value in hard times. So don’t panic and start slashing your prices if things get worse again. “If you feel like you need to create value, pushing loyalty and rewards is a must and a great place to start,” Frangas says. “Find a way to reward frequency, whether it’s with punch cards, point systems or a full-on loyalty app. Get creative without discounting or cheapening what you do. There are better ways to draw customers in and increase sales without lowering your profit.”

Stay touch-free. Customers will still want contactless delivery in 2021, and demand for touch-free at-the-table ordering will be higher than ever, says Mary Jane Riva, CEO of Pizza Factory, a chain based in Oakhurst, California. “Touch-free is very important and will be around permanently,” she says. “We have table ordering via cell phone, so there is no interaction with the employee working the register.”

Use social media chatbots for digital ordering. Chatbots are automated programs that engage customers looking to place an order from a social media platform. They can answer questions, resolve complaints and even set up reservations. For his Stoner’s Pizza Joint stores, John Stetson has been using chatbots to speed up the digital ordering process and assist customers on social media. “We believe this will become the future of online ordering,” he says.

Simplify your menu. Many restaurant chains have slimmed down and optimized their menus for delivery and takeout. Take a good, hard look at your menu items, weed out the weaklings and keep your customers’ favorites. Scrutinize your food cost on each item and determine its profitability. Call attention to the high-profit items on your menu with photos or callouts. “Another tip is to make sure you have a good grip on your loss leaders versus valued add-ons,” says Ryan Goldhammer, co-owner of Noble Pie Parlor in Reno, Nevada. “Use this understanding of your business to put together combinations of products and packages that increase your price-per-guest and overall margins.”

Take it outdoors. If your city and climate allow it, outdoor dining could give your sales a shot in the arm. If it’s just too cold out, start planning now for al fresco dining in the springtime. “The No. 1 recommendation we give to clients is to add outdoor seating,” says Joshua Zinder, a managing partner at JZA+D, a Princeton, New Jersey-based restaurant design firm. “Most localities will allow pizza restaurants to expand outdoor seating into the curb lane, if requested, or add seating to sidewalks or parking areas. Now is [also] the time to add or improve your drive-through pickup areas [and] improve online ordering.”

As tough as times have been for the restaurant industry in 2020, pizza has been a shining beacon in the darkness. But let’s face it: No one knows what’s coming next year. As this report was being prepared, COVID-19 cases were ticking upward quickly around most of the United States. As of early November, Oregon, Michigan and San Francisco had once again put a pause on indoor dining, while Illinois Governor J.B. Pritzker banned dine-in service in many parts of the state, including Chicago. Many states and cities continued to limit indoor capacity and operational hours.

That means off-premise business will remain key to any restaurant’s survival, and if you’re a PMQ reader, you’ve already got that covered. You’re positioned better than your non-pizza competitors to weather the storm. Stay in touch with your customers, offer them value for their money, stick with your marketing, and give back to your community, just like you’ve been doing ever since this whole mess began (and probably long before then).

Matt Vannini, president and CEO of consulting firm Restaurant Solutions in Denver, put things into perspective nicely in a September article he penned for PMQ’s website. “The only experience similar to the pandemic that any restaurateurs have ever had is when they were opening for the first time,” he wrote. “That was the last time where the operator had no sales and cost history, no brand awareness and no consumer base. Restaurant operators need to believe that their past experiences and obstacles within the industry have prepared them to overcome whatever the pandemic can throw at them.”


Pizza Hut Launches New 1 Byte Favourites Pizza

TORONTO , March 17, 2021 /CNW/ - Today Pizza Hut Canada announced the debut of 1 Byte Favourites, the world's first "non-fungible pizza (NFP)." This super rare collection will feature a limited quantity of 8-bit-style versions of Pizza Hut favourite recipes and will be available starting on March 16 . Every day, Pizza Hut will release a new highly exclusive pizza slice, right when the world is hungriest: lunchtime.

At a time when NFTs are going for record highs on cryptocurrency marketplaces, Pizza Hut is offering 1 Byte Favourites for record low prices. Pizza Hut will offer these perfect 8-bit slices (8 bits = 1 byte) for approximately the cost of one real bite of pizza, or 0.0001 ETH. The offering will feature Pizza Hut's favourite recipes: Hawaiian, Pepperoni, Canadian, and Margherita. Collectors can find 1 Byte Favourites on Rarible. These precious, inimitable renditions are available for an extremely limited time, but will last forever.

"We're really excited to launch 1 Byte Favourites as an opportunity to give fans another way to get their hands on their favourite Pizza Hut recipes, even if it's virtually," says Daniel Meynen , CMO, Pizza Hut Canada. "It's a fun way to deliver our Favourites on an emerging platform where people can truly appreciate the perfect pan pizza forever."

Non-fungible tokens (NFT) are a form of digital media whereby creation and ownership are verified using blockchain technology, allowing original digital creations to become rare and collectible in the same way as trading cards or famous paintings in the physical world. And they've been gaining steam in recent weeks. This collection is offered to get Canadians excited about their favourite recipes in advance of the launch of Pizza Hut's $10 Favourites promotion.

Pizza Hut believes no world should exist without pizza, especially their pan pizza. That's why they wanted to make sure it was enshrined in the digital universe. And for Canadians that miss out on the action, they're encouraged to order "analog pizza" at pizzahut.ca.

About Pizza Hut Canada

Pizza Hut is proud to be one of Canada's largest pizza restaurant chains with over 450 locations locally. Globally Pizza Hut is the world's largest pizza restaurant company with more than 18,000 restaurants in over 100 countries. No matter where you find a Pizza Hut, they are making sure each meal customers enjoy is safe, delicious, and unmistakably Pizza Hut.

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As COVID-19 vaccine supplies ramp up across the country, most provinces and territories have begun planning to give second doses in the coming weeks. More than 23 million people across Canada have now had at least one dose of a vaccine. Prime Minister Justin Trudeau says by the summer, Canada will have enough vaccines so that every eligible resident will have gotten their first dose, and by September, it will have enough doses for everyone to be fully vaccinated. The National Advisory Committee on Immunization has recommended that Canada turn toward the ultimate goal of fully immunizing the population, now that supplies of COVID-19 shots are increasing. The advisory panel said those at highest risk of dying or becoming severely ill should be prioritized for second shots, either after or alongside first doses for anyone else who is eligible for a vaccine. Since the novel coronavirus is still circulating in Canada, NACI is still recommending that the second dose be received up to four months after the first dose, in order to maximize the number of people who get at least one shot. Here's a list of the inoculation plans throughout Canada: Newfoundland and Labrador All people in the province aged 12 and older can now book an appointment for a first dose of COVID-19 vaccine. So far 2.19 per cent (11,446) of the population has been fully vaccinated. --- Nova Scotia Appointments for an initial COVID-19 vaccine shot are now open to people 12 years of age and older. Currently, the Pfizer vaccine is the only one approved for use in children aged 12 and up. The Moderna vaccine is only available for those 18 and older. Under the province's accelerated vaccine plan, someone who received their first dose of vaccine on March 22 and is due for a second dose on July 5 will now be able to reschedule their second appointment for as early as the week of June 20. The province has stopped the use of AstraZeneca's vaccine as a first dose. The Health Department says the decision was based on "an abundance of caution'' due to an observed increase in the rare blood-clotting condition linked to this vaccine. The department also says it will reschedule anyone who was to receive AstraZeneca to instead be inoculated with Pfizer-BioNTech or Moderna "in a timely manner." --- Prince Edward Island In Prince Edward Island, residents as young as 16 can book a COVID-19 vaccine. People 16 years and older who have certain underlying medical conditions, pregnant woman and eligible members of their household can also get a vaccine. So far 8.11 per cent (12,868) of the population has been fully vaccinated. --- New Brunswick Residents in New Brunswick aged 12 to 17 are now eligible to book an appointment for a Pfizer COVID-19 vaccine. Officials also say residents 55 and older who received an Astra-Zenaca vaccine for the first dose at least eight weeks ago can now get a second dose of the vaccine with informed consent. So far 5.08 per cent (39,633) of the population has been fully vaccinated. --- Quebec In Quebec, all residents 12 and older can book a COVID-19 vaccination appointment. The province's health minister says Quebecers 12 to 17 years old will be fully vaccinated by the time they return to school in September. Quebec also says it will shorten the delay between first and second doses of the Oxford-AstraZeneca vaccine to eight weeks from 16 weeks. The province says more than 5.8 million doses of vaccine have now been administered, with more than 58.1 per cent of the population having received at least one dose. --- Ontario All adults in Ontario can now book COVID-19 vaccine appointments. People turning 18 in 2021 can book Pfizer-BioNTech shots. Youth aged 12 and older can also book appointments across Ontario. They can book through the provincial online portal, call centre and through pharmacies offering the Pfizer-BioNTech vaccine, the only shot authorized by Health Canada for use in youth aged 12 and older. Ontarians, meanwhile, are getting the option to shorten the interval between COVID-19 vaccine doses. Most people are being scheduled for doses four months apart, but officials say the new interval could be as short as 28 days. The plan will start with seniors aged 80 and older this week and the province will later offer second shots based on when people received their first. People will keep their original appointments if they don’t re-book. The province aims to see all eligible Ontarians fully vaccinated by the end of September. Ontario is also resuming use of the Oxford-AstraZeneca vaccine but only as a second dose. Those who received the first dose of AstraZeneca between March 10 and March 19 during a pilot project at pharmacies and some doctor's offices in several Ontario communities will be first in line to receive their second dose. Ontario says more than 10 million doses of COVID-19 vaccine have now been administered across the province. So far 4.68 per cent (687,894) of the population has been fully vaccinated --- Manitoba Manitoba is using the Pfizer vaccine for everyone aged 12 and up, and the Moderna vaccines for people aged 18 and up. These are available through a few channels including so-called supersites in larger communities. The province is also allowing anyone 40 and over to get an Oxford-AstraZeneca vaccine through pharmacies and medical clinics, subject to availability. People 30-39 can get a shot if they have certain underlying health conditions such as chronic liver failure or severe obesity. The province has opened up second-dose appointments to all Indigenous people aged 12 and up, to people with certain medical conditions such as severe heart failure and Down syndrome, and anyone who received their first dose on or before March 29. Provincial health officials say they now expect 70 per cent of Manitobans aged 12 and older to get a dose by the end of June. So far 7.75 per cent (106,678) of the population has been fully vaccinated. --- Saskatchewan Saskatchewan says it reached the step two threshold of its reopening roadmap released last week, with over 70 per cent of residents age 30 and older having received their first dose of a COVID-19 vaccine. That means restrictions will begin to be relaxed June 20, which includes easing capacity limits on retail, personal care services, restaurants and bars, although they must still maintain physical distancing among occupants or have barriers in place. The rules also raise caps on private indoor gatherings to 15, while capacity limits jump to 150 for both public indoor gatherings and all outdoor assemblies, whether public or private. Premier Scott Moe says once 70 per cent of the entire adult population is vaccinated, Saskatchewan can move to the third step of its plan and remove almost all of the remaining public health orders. Saskatchewan residents aged 12 and older are now eligible to book their first COVID-19 vaccine appointment. A school immunization program for those aged 12 to 18 will be introduced in June, but eligible residents of that age can also be immunized at clinics offering the Pfizer vaccine. Anyone 85 and older or anyone who received their first vaccine dose before February 15 can now book their second dose. Anyone diagnosed with cancer and solid organ transplant recipients will be receiving a letter of eligibility in the mail which will allow them priority access to a second dose. There are drive-thru and walk-in vaccination clinics in communities across the province. The province says 6.60 per cent (77,767) of the population has now been fully vaccinated. --- Alberta Every Albertan aged 12 and older is now eligible for a vaccine. As of May 27, 60.3 per cent of Albertans over the age of 12 had received at least one dose of a COVID-19 vaccine. The milestone means the province's second stage of easing restrictions can begin on June 10. It is subject to hospitalizations being below 500 and trending downwards. Some of the restrictions that would be lifted include allowing outdoor gatherings – including weddings and funerals – with up to 20 people. Restaurants would be allowed to seat tables with up to six people, indoors or outdoors. Retail capacity would also increase, and gyms could open for solo or drop-in activities with three metres of distancing. Dr. Deena Hinshaw, the province's chief medical officer of health, has said people who are immunocompromised can book a second dose three or four weeks after their first shot. All other Albertans are eligible to get their second dose three to four months after the first. For the Oxford-AstraZeneca vaccine, the province lowered the minimum age to 30. They are, however, reserving the remaining supply for second doses when people are eligible. More than 250 pharmacies are offering immunizations. So far 8.82 per cent (388,200) of the population has been fully vaccinated. --- British Columbia British Columbia is setting an end-of-summer target for everyone in the province to receive their second dose of a COVID-19 vaccine. Provincial health officer Dr. Bonnie Henry has also announced a decrease in the time between the first and second dose of the Moderna and Pfizer-BioNTech vaccines, cutting the interval to eight weeks from 16 weeks. But the interval for people who received the Oxford-AstraZeneca vaccine as a first dose and are waiting for their second AstraZeneca shot may take longer. Henry said the province is waiting for results from international data on AstraZeneca, including the effectiveness of mixing vaccine shots and ongoing concerns about rare blood clots. Henry said the rollout of second doses will be similar to the first dose, with those at the greatest risk at the top of the list. Seniors, Indigenous people and those who are clinically extremely vulnerable were to start getting their invitations to book a second shot by the end of May. The province will try to ensure that everyone gets the same vaccine they were first administered, but a shortage of the Moderna vaccine may mean people will have to substitute it for a Pfizer shot. Henry said the National Advisory Committee on Immunization has reviewed the evidence on using different vaccines and has updated the guidance, confirming that while it is preferable to have the same product, it's not always possible. Pfizer and Moderna are the same type of vaccines. Families can get vaccinated together in B.C. as the government allows youth between the ages of 12 and 17 to get their COVID-19 shot. The shots will be administered at community clinics instead of in schools based on feedback from families, with 310,000 children in B.C. eligible to get the Pfizer-BioNTech vaccine, which has been approved for that age group. As of Friday, about 3.1 million doses of Pfizer, Moderna and AstraZeneca vaccines had been administered in B.C., which means about 63 per cent of those eligible have got their first dose of the COVID-19 vaccine. So far 3.14 per cent (160,885) of the population has been fully vaccinated. --- Nunavut Chief public health officer Dr. Michael Patterson says Nunavut has placed an order for doses of the Pfizer-BioNTech vaccine with the federal government to vaccinate people ages 12 to 17 in the territory. The Moderna vaccine is currently the only one available in Nunavut. Nunavut has opened vaccinations to anyone 18 and older. It is also offering shots to rotational workers coming from Southern Canada. In the territory, 36.44 per cent (14,113) of the population has now been fully vaccinated. --- Northwest Territories The Northwest Territories is now offering vaccinations against COVID-19 to young people between 12 and 17. The territory, which has only been using the Moderna vaccine, recently exchanged some of that for doses of the Pfizer product, which Health Canada has now approved for anyone as young as 12. So far 51.74 per cent (23,344) of the territory's population has been fully vaccinated. --- Yukon The territory is now vaccinating children aged 12 to 17. The government says clinics in most communities will be held in schools, while those in Whitehorse can get their shot at the Coast High Country Inn Convention Centre. The children will be getting the Pfizer-BioNTech vaccine. The territory says because of limited supply and stricter handling requirements, the vaccine will only be available for a short time. It says second doses for those 12 to 17 will start on June 23 and medical travel will be supported for youth who aren't able to make the clinic date in their community. The Moderna vaccine is available to adults 18 years of age and older. The government says 59.34 per cent (24,763) of the population has now been fully vaccinated. --- This report by The Canadian Press was first published May 31, 2021. The Canadian Press

Canadian Coast Guard moving toward gender-neutral uniforms

Each year, the Canadian Coast Guard College welcomes dozens of new recruits to its waterfront campus in Westmount, N.S. One of the first assignments of the officer cadets, who come from across Canada, is to order a uniform. David Gerbasi, the college's director of studies, arrived on campus in 2007. "At that particular time, if you were a woman you would just simply order the women's pants, if you were a man you would simply order the men's pants," Gerbasi said. "Regardless if you felt more comfortable in another set of pants, or uniform, that was what was expected." But that is no longer the case. In July 2020, the Canadian Coast Guard uniform catalogue started shifting away from gender identity to size and fit, part of a broader move toward gender-neutral uniforms. All labels on coast guard uniforms are now gender neutral. "Right now our uniforms are labelled as Style A and Style B," Gerbasi said. "It's not only here at the Canadian Coast Guard College, but in the coast guard in general." Gerbasi said the change in terminology means not having to adhere to constraints of being identified as either male or female. David Gerbasi is the Canadian Coast Guard College's director of studies. (Canadian Coast Guard College) 'Long overdue' The demand for a switch to non-binary labelling began several years ago. Gerbasi said he remembers some female cadets initially preferring a certain style of hat provided only to men. In other cases, coast guard members expressed not wanting their gear to define their gender. "I feel as though it's long overdue," Gerbasi said. "You're not being put in a box and given a label." The Canadian Coast Guard is a special agency which operates within the Department of Fisheries and Oceans. It's tasked with ensuring safe and accessible waterways for Canadians. Gerbasi said the college was home to 188 officer cadets in 2020. It keeps a recruitment target of bringing in 80 cadets each fall. The current styles, now known as A and B, will be reworked into more "modernized" gender-neutral designs, with an eye to diversity and functionality, Gerbasi said. The uniform's headgear collection recently saw the addition of a hijab and turban, and there are plans to add a sports patka — a head covering worn by Sikhs — and UV-protection clothing. The coast guard's new uniforms are expected to be ready by mid-winter 2022. Kathryn Foss of Ottawa spent more than 30 years with the Canadian Armed Forces. Now retired, she is an advocate for diversity who applauds the coast guard, a civilian agency, for removing gendered language on clothing. Foss, a transgender woman, said the federal government has been slow to adopt uniform changes. She said unfortunately not all of Canada's uniformed services are as inclusive. "Government institutions are slow to implement something literally as simple as removing the limit to what somebody can order," Foss said, adding that can be particularly upsetting to someone who is non-binary. "If somebody does not view themselves as strictly male or female, they cannot for example express their femininity if their personnel file has an 'M' listed as their sex. "It does not affect operational capabilities [to let] somebody wear the uniform that matches their identity."

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RCMP looking for woman reportedly in distress, possibly held against her will by 2 people

RCMP are asking for the public's help to confirm the safety of a woman who was reportedly in distress and possibly being held against her will. Police were called on Friday around 6:25 p.m. CST about a woman who could be heard screaming from the backseat of a brown or tan 2000-2005 Chevrolet Cavalier, according to a news release from RCMP. It was in the parking lot of the Petro Canada gas station on the Flying Dust First Nation. A man and a woman were seen in the front seats of the vehicle, but at one point it appeared as though the adult female got into the backseat with the female in distress and attempted to subdue her, according to police. The car then left the gas station heading east on the service road toward Highway 55 in the direction of Green Lake. The car is described as a brown or tan 2000-2005 Chevrolet Cavalier and was heading east on the service road towards Highway 55 in the direction of Green Lake.(Submitted by RCMP) The man is described as having dyed blue hair, wearing a black jacket with a large white "YZ" symbol on the back and the same symbols running down the sleeves. The woman who was the front seat of the vehicle is described as having dyed red hair and wearing a black and white shirt with grey pants. No description is available for the woman who might be in distress. Police said it hasn't been confirmed if a crime has happened, but anyone with information about the incident or sees the vehicle or people matching the descriptions should immediately contact Meadow Lake RCMP at 306-236-2570, their local police station or Crime Stoppers at 1-800-222-8477.

Vancouver teenager was one of 12 mistakenly given Moderna instead of Pfizer vaccine

A teenager in Vancouver said she was accidentally given the Moderna COVID-19 vaccine instead of the Pfizer-BioNTech, which is the only one in Canada approved for children under 18. Noora Alenezi, 13, was so excited about getting her COVID-19 vaccine that she booked her appointment as soon as health officials approved the Pfizer vaccine for children aged 12 to 17. But when she showed up at the Vancouver Convention Centre with her mother and brother for her appointment, the nurse who was about to administer her shot told her she was getting the Moderna vaccine. "I thought she knew better than us," Noora Alenezi said. "I thought it got approved or something before we came." 'It's not a small mistake' Noora and her mother, Faiezah Alenzi, say it wasn't until the nurse was about to administer the same vaccine to her 14-year-old brother that she seemed to suddenly remember children should only get the Pfizer vaccine. They say the nurse and staff then scrambled, and apologized as they admitted the nurse had administered the wrong vaccine. The Vancouver Convention Centre is one of a few COVID-19 vaccination clinics set up around Vancouver. (Enzo Zanatta/CBC) Faiezah says she realizes that mistakes happen, and she appreciates all the work that Vancouver Coastal Health is doing, but she thinks those administering the vaccine should be more careful. "I was really concerned, really upset," she said. "It's not a small mistake." 11 similar mistakes In a written statement, Vancouver Coastal Health said Noora wasn't the only teenager who got the wrong vaccine last week. Altogether, 12 children were given Moderna instead of Pfizer-BioNTech. The health authority said this past week was the first one that had teenagers attend vaccination clinics, and Moderna was the primary vaccine being offered at that time. Faiezah Alenezi said the nurse who administered her daughter's vaccine quickly realized her mistake. (Enzo Zanatta/CBC) VCH said although Moderna has yet to be approved for use in youth ages 12 to 17 in Canada, medical health officers don't believe it's harmful for those in that demographic. Still, the health authority says it has put additional practices in place to ensure the mistake doesn't happen again. This includes new questions as part of the registration screening process, and Pfizer stations specifically for youth where possible. 'Our health is in their hands' Dr. Brian Conway, medical director of the Vancouver Infectious Disease Centre, says there's no biological reason why the Moderna vaccine would be unsafe for teens. "I wouldn't be terribly concerned about this error," Conway said. "I think it'll become the standard of care going forward." Conway says that although the Moderna study on the vaccine's effectiveness for children has yet to be completed, preliminary results suggest it is safe and effective. For Noora and her mother, the reassurance is somewhat comforting but they would still like to see better processes in place to protect teenagers like her. "Our health is in their hands, and they should be more aware of who they're giving the vaccine to," Noora said.

North accuses US of hostility for S. Korean missile decision

SEOUL, South Korea (AP) — North Korea said Monday the U.S. allowing South Korea to build more powerful missiles was an example of the U.S.’s hostile policy against the North, warning that it could lead to an “acute and instable situation” on the Korean Peninsula. It’s North Korea’s first response to the May 21 summit between the leaders of the United States and South Korea, during which the U.S. ended decades-long restrictions that capped South Korea’s missile development and allowed its ally to develop weapons with unlimited ranges. The accusation of U.S. policy being hostile to North Korea matters because it said it won’t return to talks and would enlarge its nuclear arsenal as long as U.S. hostility persists. But the latest statement was still attributed to an individual commentator, not a government body, suggesting North Korea may still want to leave room for potential diplomacy with the Biden administration. “The termination step is a stark reminder of the U.S. hostile policy toward (North Korea) and its shameful double-dealing,” Kim Myong Chol, an international affairs critic, said, according to the official Korean Central News Agency. “It is engrossed in confrontation despite its lip-service to dialogue.” “The U.S. is mistaken, however. It is a serious blunder for it to pressurize (North Korea) by creating asymmetric imbalance in and around the Korean Peninsula as this may lead to the acute and instable situation on the Korean Peninsula now technically at war,” he said. The United States had previously barred South Korea from developing a missile with a range of longer than 800 kilometers (500 miles) out of concerns about a regional arms race. The range is enough for a South Korean weapon to strike all of North Korea but is short of hitting potential key targets in other neighbors like China and Japan. Some South Korean observers hailed the end of the restrictions as restoring military sovereignty, but others suspected the U.S. intent was to boost its ally’s military capability amid a rivalry with China. The commentator Kim accused Washington of trying to spark an arms race, thwart North Korean development and deploy intermediate-range missiles targeting countries near North Korea. The South Korean government said it “prudently watches” North Korea's reaction, but Unification Ministry spokeswoman Lee Jong-joo wouldn't comment otherwise, since the remarks were attributed to an individual, not an official statement from the North Korean government. The North Korean statement comes as the Biden administration shapes a new approach on North Korea amid long-dormant talks over the North’s nuclear program. During their summit, Biden and South Korean President Moon Jae-in said a new U.S. policy review on North Korea “takes a calibrated and practical approach that is open to and will explore diplomacy” with the North. U.S. officials have suggested Biden would adopt a middle ground policy between his predecessors — Donald Trump’s direct dealings with North Korean leader Kim Jong Un and Barack Obama’s “strategic patience.” Some experts say Biden won’t likely provide North Korea with major sanctions relief unless it takes concrete denuclearization steps first. The North Korean statement criticized the Biden administration’s review indirectly, saying the new policy was viewed by other countries “as just trickery.” Hyung-jin Kim, The Associated Press

'It's not a race': P.E.I. premier defends decision to reopen border later than New Brunswick

P.E.I. Premier Dennis King says he's not in a race with the other provinces to open up to the rest of Canada. King and Chief Public Health Officer Dr. Heather Morrison outlined P.E.I.'s tentative reopening plan last week. By June 27, it would allow travellers from Atlantic Canada to enter without self-isolating provided they have at least one dose of vaccine. By Aug. 8, travellers from elsewhere in Canada who are fully vaccinated would be able to enter without self-isolating, and no pre-travel approval would be required by Sept. 12. However, neighbouring New Brunswick announced it would allow travellers from Canada into the province more than a month earlier — by July 1 — provided they have one dose of vaccine. All restrictions would be lifted by Aug. 2. It would open to P.E.I. and Newfoundland and Labrador visitors by June 7. Premier Dennis King says P.E.I.'s reopening plan is ɻuilt to be flexible and to change as things improve.'(Skype) Both provinces say their plans are contingent on epidemiology and vaccination rates in the region. More than 53 per cent of eligible Islanders have received at least one dose. The goal is to have 80 per cent of people 12 and older fully vaccinated by Sept. 12. As a densely populated Island, P.E.I. would have a limited ability to deal with a severe COVID-19 outbreak, so the government has to be "careful and mindful and cautious" with its reopening, King said in an interview Sunday on CBC's Rosie Barton Live. We're not trying to beat any other province to the finish line. — P.E.I. Premier Dennis King "It's not a race for us here. The only race for us is against COVID and the variants and that's the race we're trying to win. We're not trying to beat any other province to the finish line," he said. King said he understands the frustration and concern from the tourism and business sectors. He said it would be worse to set the dates too soon and have to move them back. The Atlantic bubble was scheduled to reopen April 19, and then again May 3, but had to be delayed due to rising cases in the region. "I don't think P.E.I. will be left in the dust here as this thing rolls out and we get through it all across the country," said King. King said while he is in regular talks with the other Atlantic premiers, they are taking more control of their own destinies when it comes to reopening. "Our plan is built to be flexible and to change as things improve and if we meet the targets faster than we do then we will open," he said. Cautious approach in N.S. Nova Scotia is taking a more cautious approach, but has said it hopes to rejoin the Atlantic bubble by Canada Day. By September, it's expected 75 per cent of Nova Scotians will be fully vaccinated, and then focus will shift to "living with COVID-19," said Nova Scotia's chief medical officer of health Dr. Robert Strang. Newfoundland and Labrador is expected to announce its reopening plan this week. More from CBC P.E.I.

Childrens' shoes appear in North following discovery of remains at former B.C. residential school

The North is reacting to the discovery of the remains of 215 children at a former residential school in Kamloops, B.C. The bodies were found during a search of the grounds of the old school, the Tkɾmlúps te Secwépemc First Nation announced Thursday. A statement from the First Nation said that the missing children, some as young as three years old, were undocumented deaths. In a statement issued Sunday, Nunavut Premier Joe Savikataaq said the discovery was devastating and left all Indigenous people in the country heartbroken and grieving. "This isn't simply a dark chapter in Canadian history, it continues to be a very painful reality for all First Nations, Inuit and Metis," he wrote. "In order to move forward, all Canadians must face these horrors, learn the truth, demand justice and work toward meaningful reconciliation on our terms." Savikataaq said the Government of Nunavut would lower all its flags to half mast for nine days — the equivalent of an hour for each of the 215 children found. The Canadian flag at the Peace Tower in Ottawa was lowered to half-mast on Sunday, and the Department of Canadian Heritage said flags at all federal buildings and establishments across Canada would also be lowered until further notice "in memory of the thousands of children who were sent to residential schools." An event page on Facebook is calling on people to bring donations of childrens' shoes to the tree at the site of the former old Akaitcho Hall residential school in Yellowknife, N.W.T.(Jenny Wasylkoski/Facebook) Childrens' shoes have also started appearing at two locations in Yellowknife on Sunday. A Facebook event named Kamloops Residential School Vigil - Yellowknife, NT is calling on people to bring donations of childrens' shoes to the site of the old Akaitcho Hall residential school to place them under the tree. "I really encourage you parents to bring your little ones. This is a great opportunity to change how we see our First Nations," wrote the organizer, Angela Canning, in a post on the event page. "I know it'll be scary but as parents, you are their first teacher and one of the most important people in their lives and they are paying attention to how we talk about this." It's unclear whether an actual vigil is being planned. The page is listed as an online event. Childrens' shoes have also appeared outside St. Patrick's Catholic Church in Yellowknife.

China re-imposes travel curbs on province after virus cases

BEIJING (AP) — China on Monday re-imposed anti-coronavirus travel controls on its southern province of Guangdong, announcing anyone leaving the populous region must be tested for the virus following a spike in infections that has alarmed authorities. Guangdong, which borders Hong Kong, recorded 20 new confirmed cases, all contracted locally, in the 24 hours through midnight Sunday. Guangdong’s numbers are low compared with many places in the world, but the rise has rattled Chinese leaders who thought they had the disease under control. People leaving Guangdong by plane, train, bus or private car after 10 p.m. on Monday must present results of a nucleic acid test within the past 72 hours, the provincial government announced. It said testing stations for truck drivers would be set up on major roads. The government of the provincial capital, Guangzhou, a business center of 15 million people, ordered mass testing after locally acquired infections were found beginning May 21. The government said 700,000 people had been tested through last Wednesday. China had relaxed most restrictions on domestic travel after the ruling Communist Party declared the virus under control last March. Travelers arriving from abroad still must be tested. On Saturday, residents of one Guangzhou neighborhood were ordered to stay at home for door-to-door testing. In some areas, outdoor markets and child care facilities were closed and in-person grade school classes and indoor restaurant dining canceled. China reports a handful of new cases every day but says almost all are believed to be people who were infected abroad. The mainland’s official death toll stands at 4,636 out of 91,099 confirmed cases. The Associated Press

Intel reiterates chip supply shortages could last several years

Intel Corp's CEO said on Monday it could take several years for a global shortage of semiconductors to be resolved, a problem that has shuttered some auto production lines and is also being felt in other areas, including consumer electronics. Pat Gelsinger told a virtual session of the Computex trade show in Taipei that the work-and-study-from-home trend during the COVID-19 pandemic had led to a "cycle of explosive growth in semiconductors" that has placed huge strain on global supply chains. "But while the industry has taken steps to address near term constraints it could still take a couple of years for the ecosystem to address shortages of foundry capacity, substrates and components."

Naftali Bennett: The right-wing millionaire who may end Netanyahu era

JERUSALEM (Reuters) -Naftali Bennett, Israel's likely next prime minister, is a self-made tech millionaire who dreams of annexing most of the occupied West Bank. Bennett has said that creation of a Palestinian state would be suicide for Israel, citing security reasons. But the standard-bearer of Israel's religious right and staunch supporter of Jewish settlements said on Sunday he was joining forces with his political opponents to save the country from political disaster.

Leafs superfan prepares front yard shrine for Game 7

Michael Adamson's front yard in Toronto – adorned with flags, signs and Maple Leafs memorabilia – has become a neighbourhood destination for Leafs and Habs fans alike.

3-alarm fire guts Paramount Fine Foods restaurant in Mississauga

Firefighters battled a three-alarm fire that gutted a Mississauga restaurant on Sunday evening, but left no one injured. Emergency crews were called to a Paramount Fine Foods restaurant at the Erin Mills Town Centre, near Eglinton Avenue West and Erin Mills Parkway, just before 6 p.m. Mississauga Fire said witnesses reported large flames coming from the roof and heavy smoke. Fire crews arrived and entered the building with an offensive attack, but later realized they would not be able to put out the fire from the inside due to the unique structure of the building and high heat conditions, said Mississauga Fire's Acting Platoon Chief Graham Gold. Crews retreated and set up four aerial trucks. Eleven trucks in total attended the scene. Gold said restaurant staff were unaware of the fire, and it took a passerby near the scene to see the flames on the roof and alert the staff to evacuate. The roof later collapsed due to fire damage. Gold said there are no reported injuries. The cause and origin of the blaze have not yet been determined. Gold said the Office of the Fire Marshal has been notified because the damage caused by the fire is estimated to be over $500,000.

Grizzly believed to have killed Alberta woman is caught and will be euthanized

WATER VALLEY, Alta. — Alberta Fish and Wildlife Enforcement officers have captured a grizzly bear they say fatally attacked a woman while she went for an evening stroll on her property last week. The government agency says the animal will be euthanized. The agency says in a Facebook post that officers captured two large, mature female grizzlies on Saturday near the site of the attack near Water Valley, Alta. on May 25. The post says one of the bears was lactating, but did not appear to be actively nursing due to the minimal volume of milk, and officers do not believe that she had cubs with her. The other bear is a mature sow that was not lactating, and her teeth are extremely worn, which the post says suggests means she is an older and post-prime bear. The post says officers obtained DNA samples from both bears, which were analyzed and confirmed that the older female grizzly with the worn teeth was responsible for the attack. It also concluded that the bear was not the same animal involved in the fatal attack on a man in the Waiparous Village area earlier in May, about 25 kilometres south of where the woman was killed. "The bear that killed the woman will be euthanized later today, in accordance with the grizzly bear response guide," the Facebook post stated. "This decision is never made lightly, and when it is made, it is to prevent more attacks by that particular bear." The post says the second bear will be released at a to-be-determined location. It says all traps will be removed from the area. The woman's body was found partly buried, initially causing wildlife officers to fear the attack was predatory. However, wildlife officer Paul Frame said Friday that was not the case, as the behavior is similar to what is generally seen with a defensive attack. Bear attacks are infrequent in Alberta, rarely totalling more than one a year, although there were three in 2005. The Facebook post from Alberta Fish and Wildlife Enforcement says due to the unusually large number of bears still in the area, residents are urged to observe bear safety rules and guidelines. "Doing so will help keep everyone safe by avoiding human wildlife conflict and prevent a similar tragedy from occurring," the post stated. This report by The Canadian Press was first published May 30, 2021. The Canadian Press

What you need to know about COVID-19 in Ottawa on Monday, May 31

Recent developments: What's the latest? COVID-19 restrictions loosen further in the Outaouais today as the region moves from red to orange under Quebec's colour-coded pandemic framework, which brings back indoor dining and gyms with restrictions. Ontarians 80 and older were allowed to book an earlier appointment for their second COVID-19 vaccine dose if they wanted as of this morning, but there have been technical problems. An Amazon employee says working at the distribution giant's Ottawa warehouse during the pandemic has been a nerve-racking experience, citing examples of safety measures allegedly ignored and dozens of workers who have tested positive for COVID-19. How many cases are there? The region is coming down from a record-breaking peak of the pandemic's third wave, one that has included more dangerous coronavirus variants. As of Sunday, 27,019 Ottawa residents have tested positive for COVID-19. There are 709 known active cases, 25,741 resolved cases and 569 deaths. Public health officials have reported close to 49,100 COVID-19 cases across eastern Ontario and western Quebec, including more than 47,000 resolved cases. Elsewhere in eastern Ontario, 185 people have died. In western Quebec, the death toll is 214. Akwesasne has had nearly 700 residents test positive, with four known active cases, and 10 deaths between its northern and southern sections. Kitigan Zibi has had 34 cases. Tyendinaga Mohawk Territory has had 11, with one death. Pikwakanagan hasn't had any. The transfer of COVID-19 patients from other regions to Ottawa hospitals continues. As of Friday, there were 21 COVID-19 patients from other communities in Ottawa ICUs. Some patients are even coming from Manitoba. CBC Ottawa is profiling those who've died of COVID-19. If youɽ like to share your loved one's story, please get in touch. What can I do? Eastern Ontario: Ontario is under a stay-at-home order that is scheduled to lift on Thursday. People can only gather inside with their households and can only leave home for essential reasons. Many outdoor recreation venues can now reopen under the order and Ontario's outdoor distanced gathering limit has risen to five people, including people from different households. Most non-essential businesses can only offer curbside pickup. Access to malls is restricted and big-box stores can only sell essential items. Gyms and personal care services are closed, while restaurants are only available for takeout and delivery. Ontario has moved to online learning and it's unclear if students will return to classrooms this school year. Daycares remain open and summer camps should eventually open as well. Officers in Ontario have the power to stop and question people if they believe they've gathered illegally. Its reopening plan leans on rates of spread and vaccination the province plans to take the next step in mid-June. It's not clear exactly what the rules will be in the meantime. Local health units and communities can also set their own rules, as the Belleville area is doing for the agriculture industry. Western Quebec Western Quebec is now under orange zone rules. People can eat both indoors and outdoors at restaurants a maximum of two people from different addresses can sit together. Gyms can reopen and masks are mandatory inside. A worker prepares takeout orders at the Allô! Mon Coco restaurant in Gatineau, Que., on May 30, 2021. As of Monday, indoor dining be allowed to resume at restaurants in western Quebec.(Felix Desroches/Radio-Canada) Outdoor gatherings of up to eight people are also allowed, or 12 if playing contact-free sports. Travel throughout the province is allowed but not recommended. As many as 2,500 people can gather in a large theatre or arena and there is no longer a curfew. Non-essential travel is not allowed between Ontario and Quebec. Police checkpoints are not running 24/7 on either end. Distancing and isolating The novel coronavirus primarily spreads through droplets that can hang in the air. People can be contagious without symptoms, even after getting a vaccine. Coronavirus variants of concern are more contagious and are now established. This means it is important to take precautions now and in the future like staying home while sick — and getting help with costs if needed — keeping hands and surfaces clean and maintaining distance from anyone you don't live with, even with a mask on. WATCH | Amazon employee describes 𧿪r and anxiety' at Ottawa warehouse: Masks, preferably ones that fit snugly and have three layers, are mandatory in indoor public settings in Ontario and Quebec. OPH says residents should wear masks outside their homes whenever possible. They're no longer mandatory around its playgrounds. A person takes a photo of flowers at the Dominion Arboretum in Ottawa on May 30, 2021. (Justin Tang/Canadian Press) People have to show proof of a recent negative COVID-19 test to enter Canada by land without a fine and have to pay for their stay in a quarantine hotel if entering by air. Health Canada recommends older adults and people with underlying medical conditions get help with errands. Anyone with COVID-19 symptoms should self-isolate, as should those who've been ordered to do so by their public health unit. The length varies in Quebec and Ontario. Vaccines Four COVID-19 vaccines have been deemed safe and approved in Canada. Canada's task force said first doses offer such strong protection that people can wait up to four months to get a second. More than 1,250,000 doses have been given out in the Ottawa-Gatineau region since mid-December, including more than 560,000 in Ottawa and more than 260,000 in western Quebec. Eastern Ontario Ontario is now vaccinating anyone age 12 or older. People can look for provincial first dose appointments opening up online or over the phone at 1-833-943-3900. Pharmacies continue to offer vaccines through their own booking systems as supply allows. Health officials continue to tell people who got a first dose before a second dose was automatically booked they won't be forgotten. It says most people that want a second dose can get one by autumn. The first people who got an AstraZeneca-Oxford vaccine March 10 to 19 can now book a second dose. There's a list of locations offering them in the Kingston area. The province's goal is a second AstraZeneca dose 12 weeks after the first, with more details to come on other recipients. It's speeding up other kinds of second dose appointments, starting by allowing people in their 80s to rebook as of today. The next age group will be people in their 70s starting June 14. Local health units have flexibility in the larger framework, including around booking, so check their websites for details. Some offer standby lists for first doses. Western Quebec Quebec is now giving a first dose to anyone 12 and older. People who qualify can make an appointment online or over the phone. There are walk-in clinics for first doses in Buckingham, Hull and Wakefield and six walk-in clinics for second AstraZeneca doses. The province expects to have given a first dose to 75 per cent of adults by June 15 and is looking at 75 per cent of people age 12 and up getting their second dose by the end of August. Its goal is second doses of the AstraZeneca vaccine eight weeks after the first. People may be able to get an earlier second dose appointment for other types of vaccines starting June 7. Symptoms and testing COVID-19 can range from a cold-like illness to a severe lung infection, with common symptoms including fever, a cough, vomiting and loss of taste or smell. Children tend to have an upset stomach and/or a rash. If you have severe symptoms, call 911. Mental health can also be affected by the pandemic, and resources are available to help. In eastern Ontario: Anyone seeking a test should make an appointment. Check with your health unit for clinic locations and hours. Ontario recommends only getting tested if you fit certain criteria, such as having symptoms, exposure or a certain job. People without symptoms but who are part of the province's targeted testing strategy can make an appointment at select pharmacies. Shoppers Drug Mart stores can now offer rapid tests. Travellers who need a test have very few local options to pay for one. People wear masks while placing shoes at the Centennial Flame on Parliament Hill in Ottawa on May 31, 2021, in memory of the 215 children whose remains were found at the grounds of the former Kamloops Indian Residential School at Tk’emlups te Secwépemc First Nation in Kamloops, B.C.(Justin Tang/Canadian Press) In western Quebec: Tests are strongly recommended for people with symptoms and their contacts. People can make an appointment and check wait times online. Call 1-877-644-4545 with questions, including if walk-in testing is available nearby. First Nations, Inuit and Métis: First Nations, Inuit and Métis people, or someone travelling to work in a remote Indigenous community, are eligible for a test in Ontario. Akwesasne has a COVID-19 test site by appointment only and a curfew of 11 p.m. to 5 a.m. Anyone returning to the community on the Canadian side of the international border who's been farther than 160 kilometres away — or visited Montreal — for non-essential reasons is asked to self-isolate for 14 days. People in Pikwakanagan can book a COVID-19 test by calling 613-625-1175. Anyone in Tyendinaga who's interested in a test can call 613-967-3603 and in Kitigan Zibi, 819-449-5593. Tyendinaga's council is asking people not to travel there to camp or fish. Inuit in Ottawa can call the Akausivik Inuit Family Health Team at 613-740-0999 for service, including testing and vaccines, in Inuktitut or English on weekdays. For more information

Home inspectors say buyers are 'in trouble' in hot housing market with inspections on the decline

Home inspectors in Ontario are sounding the alarm. Some say that in today's hot real estate market, more and more buyers are being pressured to make offers on homes without full home inspections. "It's like playing Russian Roulette with your finances and your home's finances and your family's finances," said Len Inkster, the executive secretary of the Ontario Association of Certified Home Inspectors, one of a number of groups representing workers in the field. He said that based on conversations he's having with inspectors throughout the province, he believes that less than 25 per cent of all home sales are being inspected. "In this current situation, Ontario buyers are in trouble" - Bob Price, Home inspector "It's so out of control," said Bob Price, a home inspector for Windsor, with 15 years in the industry. "Home buyers, I think, that they now realize they're making the biggest purchase of their lives, but they have no protection." He explained that in today's "frenzied market," buyers have a better chance of getting a house without any conditions, including getting an inspection, adding that the pressure of the market and the rush to make a purchase are forcing people to make poor decisions. Inspectors warning against limited-scope inspections Matt Awram, owner of Third Eye Home Inspections in Amherstburg, worries that people are being misinformed. "They're being told that they can't have a home inspection, or they're not going to get the house, but that's just not the case," he said. Len Inkster, the Executive Secretary of the Ontario Association of Certified Home Inspectors, says he's been fighting to regulate the industry for nearly nine years.(CBC) He frequently gets calls from recent home buyers, he explained, requesting an inspection after a sale has gone through because they weren't able to get one beforehand, sometimes leading to "horror stories." He explained that while pre-purchase inspections (after an offer has been accepted) are rare now, pre-offer and pre-listing inspections continue to take place, but he stresses that buyers should make sure they're getting full inspections, instead of what are called "limited-scope inspections." These inspections only focus on certain areas of a home rather than doing a complete inspection. Some, like Awram and Price, won't do limited-scope inspections. Inkster says they're growing in popularity in some parts of Ontario, especially in Windsor-Essex and Chatham-Kent, adding that he's also seen them popping up in Peterborough and Kingston. "Hate them," Inkster said, stressing that his association is firmly against them. "The problem with the limited-scope inspections, if you do it for a buyer, it's not extensive enough to give the buyer the right information on the condition of the property to let them understand what sort of maintenance costs they might be letting themselves in for." Inkster says they're frequently used as a marketing tactic by realtors representing sellers, during the pre-listing phase. He said it might encourage buyers to not get their own inspections. Time limits for inspections Damon Winney, the president of the Windsor-Essex County Association of Realtors, says buyers should always aim to get a full home inspection whenever possible. However, given that homes are selling quite quickly, "you may be under a time crunch," he explained. Matthew Awram, of Third Eye Home Inspections, says he's calling for legislation to regulate the industry.(Katerina Georgieva/CBC) "I think it's dangerous to limit the scope of an inspection. It should be as much as you can do within the property itself," but adds that in cases where time doesn't allow for a full inspection, he says "a limited scope is better than nothing." Sellers also dictate whether or not a home inspection can even happen, Winney explained. "Some sellers may say, 'No, we're not going to allow a home inspection,' which may raise a question mark on the property. Number two, is we may only have a limited time frame that we're able to conduct the inspection with the inspector with us." Price explained that often, he'll get told he only has a 30-minute window to do a full inspection, even though a full inspection takes an hour and 20 minutes to do. In those cases, he turns around and walks out because he can't do his job in that amount of time. "It's nothing that we've ever seen in the past," he said. "In this current situation, Ontario buyers are in trouble." Damon Winney says his advice to buyers is to always aim to get a full inspection on a house before making an offer.(CBC) Winney said buyers paired with a strong realtor can sometimes try to negotiate more time for full inspections. But Inkster blames realtors for creating the time crunch in the first place. He says the current market is being driven by "auction fever" with buyers and sellers making decisions born out of panic. "There's a whole series of things going on and it's being driven by stupidity and greed, in my opinion," Inkster said. "Every single professional dealing in real estate has got something to answer for there. But above that, the government is just — and it doesn't matter which colour you you vote for — they're all the same. Nobody seems to want to do anything except make a profit." Fighting for regulation of the industry Awram, Price and Inkster are all pushing for regulation of the inspection industry. Bob Price says his business has taken a big hit.(Submitted by Bob Price) Lack of regulation has been an issue for years, Inkster said, only made worse by the market. He said his association has been pushing for legislation for nearly nine years. "It will actually allow us to weed out the bad inspectors. It will stop people who are not qualified and therefore not licensed from doing inspections at all," Inkster said. The Ministry of Government and Consumer Services says the Home Inspection Act is not yet in force. In a statement to CBC, a spokesperson said, "The ministry is continuing to review this file to determine the best approach to protecting the interests of home buyers and sellers in an appropriate and effective way." 'Industry is bleeding' In the meantime, Inkster says the industry is on a steep decline, with many inspectors leaving the industry altogether. He said they've lost around 65 per cent of professional inspectors in Ontario since 2019. He worries that if things carry on this way, in another 18 months, there won't be any home inspectors in Canada. "This industry is bleeding," Inkster said. Price says his business is way down. He used to do 750 inspections a year, but that he's now down to about 150. "It's a catastrophic hit, there's no doubt," Price said. He's frustrated that nobody is stepping up to the plate to fix the situation to ensure consumers are being protected. "I've never seen anything fail as much as the home inspection industry," Price said.

Thinking of buying a new couch? The price may have just quadrupled

With more than 40 years of experience, Love Dodd of Victoria thought he had seen everything the furniture business could throw at him. But even he almost jumped out of his chair when he saw the size of new tariffs that were slapped on a lot of his merchandise earlier this month. "We personally got hit with a couple of hundred thousand dollars," he said in an interview. "That's been a huge blow for us." On May 5, the federal government imposed tariffs of up to 295 per cent on imported upholstered furniture from Vietnam and China. With three furniture stores across Vancouver Island, Dodd says the impact on his business, which employs roughly 80 people, was almost immediate. He recalls a customer who came into one of his stores recently and tested out a recliner that was priced at $698. "If they come to my store today, it's going to be $2,598," he said. "It's not affordable." Ottawa imposed tariffs after a half dozen Canadian furniture producers complained that products from Vietnam and China were being dumped into Canada at prices that were wildly uncompetitive. Protectionist policy Winnipeg-based Palliser Furniture is the company that got the process started. While it declined an interview request, the manufacturer's letters to government officials lay out its reasoning. According to government data, roughly $475 million worth of upholstered sofas and chairs subject to the new tariffs get imported into Canada every year, the majority of which come from China. Palliser says less than 20 years ago, Canadian manufacturers produced well over half of those items sold in Canada. Today, it's barely one-sixth. According to Palliser, the flood of cheap products, primarily from China, is hurting Canadian companies. "There has been a significant loss of jobs across Canada as a result of the unfair competition from China in particular," one of the company's submissions to the Canada Border Services Agency says. Love Dodd runs Dodd's Furniture, a chain of home furnishings stores with three locations across Vancouver Island, employing about 80 people. He says the federal government's tariffs on upholstered furniture imported from China and Vietnam are hurting his business.(David Malysheff/CBC) Exporting items at prices below what they would sell for domestically is known as dumping, and it's a contentious issue in international trade law. Unpopular though they may be with consumers, tariffs are one of the bluntest instruments available to governments seeking to level the playing field. Complaints about unfairly priced Chinese and Vietnamese-made products have been a long simmering issue in the furniture business, so while Dodd says he had an inkling something was coming, he was expecting tariffs in the range of 10 to 20 per cent, similar to what the U.S. recently implemented. But at four times the sticker price for some products, sales have slowed to a crawl as customers balk at exorbitant hikes, he said. While about half his upholstered merchandise is locally sourced, the other half has been waylaid by the tariffs. "If we can't sustain delivering product to our customers and having merchandise for them, we don't have sales," he said. "We probably have to downsize our operations." The tariffs imposed so far are preliminary, which means they can be raised, lowered or removed altogether when the government finishes its investigation into the matter later this summer. But it's clear the government already thinks dumping is an issue. "Canada Border Services Agency is of the opinion that there is evidence that [furniture] originating in or exported from China and Vietnam have been dumped and subsidized," CBSA said in explaining the decision. "[And] there is evidence that discloses a reasonable indication that such dumping and subsidizing have caused and are threatening to cause injury to the Canadian domestic industry." Cascading impact On top of dwindling sales, Dodd is facing a slew of customers cancelling orders because they have to pay higher prices since the items they've ordered haven't been imported yet and will be subject to the tariffs. He's already out thousands of dollars in tariff costs he'll have to pay for items that are already on their way to Canada, he said. But he's trying to minimize the financial hit by stopping any more shipments unless he's sure he can sell the items at the higher price. "I've cancelled almost 35 containers of product coming until the end of the year," he said. "That's $1 million of sales." Dodd says the industry needs access to mass-produced goods from overseas in order to offset more limited Canadian production, but some local manufacturers disagree. Dino Colalillo, the owner of Edgewood Furniture in Woodbridge, Ont., says he's glad the government has finally stepped in to help manufacturers like him. "It's justified, maybe 10 years too late," he said in an interview. He said Canada's domestic furniture manufacturing industry is a shadow of what it once was because manufacturers in China, Vietnam and elsewhere have been flooding the market with mass-produced goods with costs subsidized by their local governments. "A lot of the places just gave up and closed," he said of Canada's industry. According to Statistics Canada, as recently as 2017, Canadians bought about $148 million worth of upholstered couches and chairs made in Canada. Last year, that figure dropped to just $115 million. WATCH | Furniture maker explains how foreign products undercut competition: Colalillo said most of the manufacturers that still exist have differentiated themselves by offering more customization in terms of fabrics and different colours, because they can't compete with mass-produced foreign items. "For the industry, it's good," he said of the tariffs. "It kind of pushes retailers to try to buy more Canadian." "I applaud the government for actually doing something about it, finally. I just hope it sticks." But Melissa and Sacha Leclair, owners of Ottawa furniture boutique LD Shoppe, say they wish the government had also considered the impact on consumers and retailers, instead of just manufacturers. The Leclairs work hard to source locally, they said, so only about 10 to 15 per cent of their products have been impacted by the tariffs, mostly very specific products with a style that they can't find a domestic supplier for. "There's a really small number of manufacturers in Canada producing anything similar," said Sacha, the company's president and creative director. "There's no options really to make it domestically." A look at LD Shoppe's catalog underscores just how drastic the impact can be. The bestselling item is the Darcy Swivel Chair, which retails for $1,419. But a note on that item's page on the website warns customers the chair now comes with a tariff of $1,351 — nearly doubling the price. WATCH | Tariff plan needs tweaking, Ottawa boutique says: It's disheartening to have to walk through the showroom and remove items so as not to mislead customers, because "that's now an unsellable good," said Melissa, the company's CEO. "To do this to small businesses in the middle of a pandemic, when our stores already closed in lockdown," Sacha said, "it just felt like kicking us while we're down." Things may change Mark Warner, a trade lawyer with MAAW Law in Toronto, says that while tariffs of up to 295 per cent are doubtless hard to swallow, Canada is not like other countries when it comes to trade disputes because there's a section in Canadian law that allows the government to consider what's in the public interest with regard to actually implementing remedies in trade disputes. "It will be interesting to watch to see first if these preliminary duties stand up . and, secondly, whether some group of aggrieved consumers decides to launch a public interest [argument]," he said. In that case, he said, it's possible the government determines it's not in the public interest, in the middle of a pandemic, "to force Canadian consumers to pay 300 per cent more for a couch." If the price hike isn't enough of a deterrent, Love Dodd says the tariffs also come with another potential shock for any Canadians shopping for furniture right now. "With made-in-Canada product, we're seeing up to a one-year wait right now," he said. "You're going to see a lot of stores that are half empty."

Family files complaint, says mother endured 'horrific experience' at Royal University Hospital

Two Saskatoon sisters say they want change at Royal University Hospital, alleging their 86-year-old mother received insufficient care there. Pauline Ens and Esther Shaw say their mother, Anna Janzen, was not given fluids while in the emergency room, that a doctor incorrectly stated she had consented to not be resuscitated, and that the hospital lost her clothes. The sisters have filed a formal complaint with the Saskatchewan Health Authority. In emails to the family, the health authority offered apologies for some, but not all, of the allegations. When contacted by CBC, the health authority said it is aware of the situation but unable to comment publicly due to privacy rules. CBC also contacted the Ministry of Health for comment. In an interview with CBC, Pauline Ens said her mother's experience "was a nightmare right from the beginning." She says she took her mother to Royal University Hospital at about 10:30 a.m. CST on March 26. The two were concerned Janzen — who has a heart condition and a pacemaker — was having a heart attack or had heart failure, said Ens. She wanted to go into the emergency room with her mother, who was fading fast. Her mother is also hard of hearing, and Ens said someone needed to explain the situation to the medical staff. A nurse refused to allow her in, citing COVID-19 restrictions, Ens said. Anna Janzen, centre, is shown at Christmastime, before she was hospitalized at Saskatoon's Royal University Hospital.(Submitted by Pauline Ens ) In an email to the family, the hospital's emergency room manager said "nursing, medical doctor, and occupational health's assessments determined that Anna had no confusion, lived in assisted living, and was an accurate historian therefore, [she] would not have qualified for visitation by a family member at that time." Given wrong patient's information Ens said when she phoned for an update later, she was told her mother had a lung infection and had to stay in the hospital for a few days. The family didn't think that sounded right. When Ens phoned back, she was told she had been given a different patient's information. "The nurse apologized immediately and felt very badly that we were given the wrong patient's name or condition. And she even gave me the patient's name. So I know who it was that she was telling me about," Ens said. The health authority said the emergency department "apologize[s] for this obvious breakdown in communication when the nurse gave an incorrect update to Anna's family." At the time, Ens was told it would take time to diagnose Janzen's problem but she had tested negative for COVID-19. The family wasn't able to see her until about 32 hours later, when she was moved into the cardiology ward. Shaw was able to visit Janzen when she was in the ward and says during her first visit, her mother told her she was not given any IVs, fluids or food while in the emergency department. An emailed statement from the emergency department manager did not address the allegation that Janzen was not given food or water. A statement from the cardiac sciences manager said Janzen was transferred on the morning of March 27 and refused breakfast, but did eat lunch. 'She's trying to fight' The family alleges things continued to deteriorate with the next conversation with the doctor. Shaw said the doctor told her Janzen had no will to live, and had told the doctors to not resuscitate her. "I was so incredibly taken away by what he said to me," Shaw said. "I said, 'That's incorrect. She's trying to fight.'" She was very aware of what was going on, but she just couldn't respond. - Esther Shaw Shaw said her mother was scared and could respond only by squeezing her hand. "I said, 'Mom, everything is OK. You're going to be OK.' And I could see the tears coming down … out of her eyes and her lips were quivering. So she knew — she was very aware of what was going on, but she just couldn't respond." In the end, the family said it took 10 days to find out Janzen's pacemaker was malfunctioning and letting her heart rate go too low, causing decreased blood flow to the brain and making her pass out. During the stay, Shaw says she repeatedly put in requests for her mother to be showered. However, the nurses refused, citing COVID-19, she said. After the third request, the family was told Jansen could instead simply go home and shower there. In a statement emailed to the family, the hospital's cardiac sciences manager apologized for the team not meeting care expectations. "I would like to thank Mrs. Janzen and her family for bringing these concerns forward and allowing us an opportunity to review the care that we provide," the manager said. The manager also said Janzen wasn't showered because of concerns about interrupting the cardiac monitor she was on. "I apologize that we did not do a better job in communicating this rationale to the patient and their family when the requests were made," the manager said in their email. Missing clothes The family also says as they were getting ready to take Janzen home, the hospital phoned and asked them to bring clothing. "I said, 'Why should I bring her clothes?… She has clothes. She came in with clothes. Where are her clothes?'" Shaw said. The reply was "We don't know," said Shaw. A winter coat, her skirt, shirt and underwear were all gone, she said. Following their complaint to the Saskatchewan Health Authority, the sisters say the emergency department manager told them a long period of time had passed since Janzen was there, and that no clothing was located in the lost and found. In an email, the health authority asked for an itemized list and the value of each item, to consider reimbursement. Janzen is now on medication that helps her pacemaker function and is back to her old self, Ens said, but her mother's experience raises concerns for her. Ens said she hopes sharing the story publicly will prevent similar problems from happening to anyone else. "I was so surprised, because I speak very highly of that hospital," where her mother has gone for care in the past, Ens said. "Never any problems until now. It was unbelievable horror — horrific experience."

A look at COVID-19 vaccinations in Canada on May 31, 2021

The latest numbers on COVID-19 vaccinations in Canada as of 4:00 a.m. ET on Monday May 31, 2021. In Canada, the provinces are reporting 315,187 new vaccinations administered for a total of 23,471,446 doses given. Nationwide, 2,012,849 people or 5.3 per cent of the population has been fully vaccinated. The provinces have administered doses at a rate of 61,931.118 per 100,000. There were no new vaccines delivered to the provinces and territories for a total of 26,018,414 doses delivered so far. The provinces and territories have used 90.21 per cent of their available vaccine supply. Please note that Newfoundland and Labrador, P.E.I., Nova Scotia, New Brunswick and the territories typically do not report on a daily basis. Newfoundland and Labrador is reporting 30,682 new vaccinations administered over the past seven days for a total of 301,331 doses given. The province has administered doses at a rate of 575.464 per 1,000. In the province, 2.19 per cent (11,446) of the population has been fully vaccinated. There were zero new vaccines delivered to Newfoundland and Labrador for a total of 358,370 doses delivered so far. The province has received enough of the vaccine to give 68 per cent of its population a single dose. The province has used 84.08 per cent of its available vaccine supply. P.E.I. is reporting 9,044 new vaccinations administered over the past seven days for a total of 87,861 doses given. The province has administered doses at a rate of 553.877 per 1,000. In the province, 8.11 per cent (12,868) of the population has been fully vaccinated. There were zero new vaccines delivered to P.E.I. for a total of 105,595 doses delivered so far. The province has received enough of the vaccine to give 67 per cent of its population a single dose. The province has used 83.21 per cent of its available vaccine supply. Nova Scotia is reporting 77,294 new vaccinations administered over the past seven days for a total of 560,843 doses given. The province has administered doses at a rate of 574.694 per 1,000. In the province, 4.43 per cent (43,252) of the population has been fully vaccinated. There were zero new vaccines delivered to Nova Scotia for a total of 651,450 doses delivered so far. The province has received enough of the vaccine to give 67 per cent of its population a single dose. The province has used 86.09 per cent of its available vaccine supply. New Brunswick is reporting 50,355 new vaccinations administered over the past seven days for a total of 470,122 doses given. The province has administered doses at a rate of 602.69 per 1,000. In the province, 5.08 per cent (39,633) of the population has been fully vaccinated. There were zero new vaccines delivered to New Brunswick for a total of 534,115 doses delivered so far. The province has received enough of the vaccine to give 68 per cent of its population a single dose. The province has used 88.02 per cent of its available vaccine supply. Quebec is reporting 97,392 new vaccinations administered for a total of 5,503,277 doses given. The province has administered doses at a rate of 643.158 per 1,000. There were zero new vaccines delivered to Quebec for a total of 5,887,119 doses delivered so far. The province has received enough of the vaccine to give 69 per cent of its population a single dose. The province has used 93.48 per cent of its available vaccine supply. Ontario is reporting 144,833 new vaccinations administered for a total of 8,984,278 doses given. The province has administered doses at a rate of 611.63 per 1,000. In the province, 4.68 per cent (687,894) of the population has been fully vaccinated. There were zero new vaccines delivered to Ontario for a total of 10,075,515 doses delivered so far. The province has received enough of the vaccine to give 69 per cent of its population a single dose. The province has used 89.17 per cent of its available vaccine supply. Manitoba is reporting 10,321 new vaccinations administered for a total of 844,084 doses given. The province has administered doses at a rate of 612.986 per 1,000. In the province, 7.75 per cent (106,678) of the population has been fully vaccinated. There were zero new vaccines delivered to Manitoba for a total of 953,290 doses delivered so far. The province has received enough of the vaccine to give 69 per cent of its population a single dose. The province has used 88.54 per cent of its available vaccine supply. Saskatchewan is reporting 11,061 new vaccinations administered for a total of 717,609 doses given. The province has administered doses at a rate of 608.58 per 1,000. In the province, 6.60 per cent (77,767) of the population has been fully vaccinated. There were zero new vaccines delivered to Saskatchewan for a total of 815,975 doses delivered so far. The province has received enough of the vaccine to give 69 per cent of its population a single dose. The province has used 87.94 per cent of its available vaccine supply. Alberta is reporting 39,042 new vaccinations administered for a total of 2,759,729 doses given. The province has administered doses at a rate of 626.92 per 1,000. In the province, 8.82 per cent (388,200) of the population has been fully vaccinated. There were zero new vaccines delivered to Alberta for a total of 2,945,025 doses delivered so far. The province has received enough of the vaccine to give 67 per cent of its population a single dose. The province has used 93.71 per cent of its available vaccine supply. British Columbia is reporting zero new vaccinations administered for a total of 3,106,269 doses given. The province has administered doses at a rate of 605.325 per 1,000. In the province, 3.14 per cent (160,885) of the population has been fully vaccinated. There were zero new vaccines delivered to British Columbia for a total of 3,526,330 doses delivered so far. The province has received enough of the vaccine to give 69 per cent of its population a single dose. The province has used 88.09 per cent of its available vaccine supply. Yukon is reporting zero new vaccinations administered for a total of 52,649 doses given. The territory has administered doses at a rate of 1,261.628 per 1,000. In the territory, 59.34 per cent (24,763) of the population has been fully vaccinated. There were zero new vaccines delivered to Yukon for a total of 57,020 doses delivered so far. The territory has received enough of the vaccine to give 140 per cent of its population a single dose. The territory has used 92.33 per cent of its available vaccine supply. The Northwest Territories are reporting zero new vaccinations administered for a total of 52,237 doses given. The territory has administered doses at a rate of 1,157.761 per 1,000. In the territory, 51.74 per cent (23,344) of the population has been fully vaccinated. There were zero new vaccines delivered to the Northwest Territories for a total of 63,510 doses delivered so far. The territory has received enough of the vaccine to give 140 per cent of its population a single dose. The territory has used 82.25 per cent of its available vaccine supply. Nunavut is reporting zero new vaccinations administered for a total of 31,157 doses given. The territory has administered doses at a rate of 804.55 per 1,000. In the territory, 36.44 per cent (14,113) of the population has been fully vaccinated. There were zero new vaccines delivered to Nunavut for a total of 45,100 doses delivered so far. The territory has received enough of the vaccine to give 120 per cent of its population a single dose. The territory has used 69.08 per cent of its available vaccine supply. *Notes on data: The figures are compiled by the COVID-19 Open Data Working Group based on the latest publicly available data and are subject to change. Note that some provinces report weekly, while others report same-day or figures from the previous day. Vaccine doses administered is not equivalent to the number of people inoculated as some approved vaccines require two doses per person. The vaccines are currently not being administered to children under 12 and those with certain health conditions. In some cases the number of doses administered may appear to exceed the number of doses distributed as some provinces have been drawing extra doses per vial. This report was automatically generated by The Canadian Press Digital Data Desk and was first published May 31, 2021. The Canadian Press

Ontario reports 916 cases of COVID-19, lowest daily total since February

TORONTO — Ontario is reporting 916 cases of COVID-19 today, its lowest daily total since February. The province recorded a single-day tally of 847 new infections on Feb. 17. Health Minister Christine Elliott says today's new cases include 226 in Toronto, 165 in Peel Region, and 85 in York Region. She says there are also 67 in Durham Region and 52 in Hamilton. Ontario is also reporting 13 more deaths related to the virus. Today's data is based on more than 18,200 completed tests. The province says 97,747 doses of a COVID-19 vaccine were administered since Sunday's report, for a total of over nine million. Meanwhile, Ontario's government is set to table a motion today that would replace the province's top public health doctor. Health Minister Christine Elliott says the province is moving to replace Dr. David Williams with Dr. Kieran Moore. Moore currently serves as the top doctor at the Kingston-area public health unit, and is expected to take over as Ontario's chief medical officer of health on June 26. Williams had been slated to retire in September, but his last day has been pushed up by several months. Elliott says Moore will start working with Williams on June 7 to ensure a smooth transition. Also this week, the province is offering residents 80 and older the chance to get a second dose of COVID-19 vaccine earlier than expected. The government announced last week that it would shorten the minimum interval between doses to just four weeks, starting with some of Ontario's oldest residents. Those 70 and older will see their interval shortened in mid-June, and after that, residents will become eligible for second doses based on when they received their first shot. This report by The Canadian Press was first published May 31, 2021. The Canadian Press

Grizzly that killed Alberta woman captured, will be euthanized

Alberta Fish and Wildlife says it has captured and will euthanize a grizzly that killed a woman near Water Valley last week. A 68-year-old woman was killed in a bear attack on Tuesday on her property near Water Valley, which is in Mountain View County, about 80 kilometres northwest of Calgary. Fish and wildlife officers said a grizzly sow seen in the area had been exhibiting aggressive behaviour. On Saturday, fish and wildlife officers captured two large female grizzlies near the site of the attack. One of the bears was lactating but did not appear to be actively nursing, and was not accompanied by cubs. The other bear was older, with extremely worn teeth. Officers took DNA samples from both bears, which confirmed the older grizzly was responsible for the fatal attack. The DNA tests concluded neither bear was involved in another fatal grizzly attack, which killed a man out for a run in the Waiparous Village area earlier in the month. Fish and wildlife said the bear that killed the woman will be euthanized on Saturday, in accordance with the province's guide to managing human and bear interactions. "This decision is never made lightly, and when it is made, it is to prevent more attacks by that particular bear. The second bear will be released at a to-be-determined location. All traps will be removed from the area," the province said. Fish and wildlife said that due to an unusually high number of bears still in the area, residents are being asked to continue to be cautious. Experts say fatal bear attacks are very rare incidents, and one bear biologist based in Canmore said it is "far more likely to have an encounter with a bear where nothing happens." What to do if you encounter a bear Alberta Fish and Wildlife said anyone who encounters a bear in the wild should follow these steps: Stay calm and do not run. Stay with your group and keep children close. Back away if you see cubs or an animal carcass. The bear will want to protect them. Prepare to defend yourself with bear spray. Back away, leaving the way you came. Keep your eye on the bear without staring at it aggressively. Look for a place to hide, such as a car or building. Speak to the bear in a soft, low voice. Let the bear know that you are human and not prey. Bear sightings can be reported to Alberta's 24/7 report a poacher line at 1-800-642-3800.


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Total sales: $22.28 billion

The coffee chain may be shuttering 400 locations over the next year and a half, but Starbucks will also be opening hundreds of new stores with a pickup-based model. The company's ability to quickly pivot and adapt to a changing world post-COVID will likely contribute to Starbucks' high total sales moving forward.