Eat and greet

Ruck earns second silver, Knox third bronze for Canada at swimming World Cup

TASHKENT - Canadian swimmers Taylor Ruck and Finlay Knox added to their medal hauls Friday at the second stop of the three-meet World Aquatics Swimming World Cup series.

Ruck, a four-time Olympic medallist from Kelowna, B.C., captured silver in the women's 100-metre backstroke in 56.38 seconds, behind Dutch winner Marrit Steenbergen, who finished in 55.32.

Ruck also had a runner-up finish Thursday in the 50 freestyle.

Knox, of Okotoks, Alta., took bronze in the men's 200 individual medley in one minute 52.33 seconds, behind Americans Shaine Casas and Carson Foster.

Mining industry appreciates support for critical mineral extraction in federal budget

This week’s federal budget included an emphatic acknowledgment from the Trudeau government of the importance of the mining industry in this country, in particular the extraction and processing of so-called “critical minerals.”

MPI adding summer Driver Z capacity across the province

Manitoba Public Insurance has announced it is doubling the number of Driver Z student spots available across the province this summer from 600 to 1,200.

As well, MPI will be offering Class 5 road tests, which are needed to drive a passenger vehicle, at its Main Street Service Centre in Winnipeg on the last Saturday of each month, starting June 27.

The Driver Z (sounds like driver’s-ed) course is $50 for high school students; MPI covers the rest of the cost, estimated at more than $600.

The course is normally 12 weeks in length, but during summer it is condensed to 2 1/2 weeks, which include both in-car lessons and virtual classroom sessions. Both day and evening classes will be offered starting in July.

Peasant Cookery's largely unchanged menu features unpretentious French home-cooking

This Exchange District venue has seen some ups and downs since it opened as Oui Bistro in 2007 and then rebranded as Peasant Cookery in 2010. Passersby will have noticed the fresh fire engine-red paint on the exterior, a change matched inside with new chef Melissa Makarenko.

Recent visits find the cooking sometimes uneven but often very good, especially when it plays to the strengths of the menu (which is largely unchanged), featuring unpretentious French home-cooking with local ingredients and a few contemporary twists.

Take the classic onion soup. The melty cheese is there, all right, but it’s the fundamentals that matter, like the properly deep and dark but still mellow broth that relies on veal stock and the low and slow caramelization of the onions.

The pan-fried chicken livers, cooked just to doneness and still tender, are also good, offset by a robust sauce of tomato and red wine. (More toast, though, please.)