Ready to elevate your pitch? The 2023 OKGN Angel Summit could be just the moment you’ve been training for.
Participating companies will have opportunities to network with active investors and learn alongside fellow entrepreneurs as they pitch their way towards the March 2023 Finale with a chance at $250K investment.
Cost to participate is $249 if purchased on or before December 5, or if you are an Accelerate Okanagan member. $349 if purchased after December 5. Final deadline for applications is December 16.
If you’re an innovative company in Western Canada looking for investors, we want to hear from you.
Amazing things are happening in B.C. Despite some challenging times, communities across the province are coming together again and businesses are building for the future. PacifiCan is here to help.
PacifiCan is the new federal economic development agency dedicated to British Columbians. We work with partners across B.C. who are building innovative businesses, creating quality jobs, and supporting inclusive growth in communities across our province.
British Columbians now have a network of PacifiCan staff living and providing service in eight communities across B.C., including in Kelowna and Cranbrook. Our expanded footprint means that PacifiCan will be more accessible to British Columbians. It will also support high-impact local investments and quality advice, to advance the region’s diverse economic interests.
Help us spread the word about PacifiCan’s expanded presence across the Southern Interior of B.C. In this package you’ll find: • Links to our social channels • Social media posts about PacifiCan office openings • Link to our news release with more details on what this means for British Columbians • Link to an interactive map of PacifiCan’s new locations
Thrive Impact Fund expands to invest in social enterprise throughout BC and the BC Interior
Social enterprises across BC and the BC Interior now have a fund that specifically supports their needs for patient, impact aligned investment capital. Thrive Impact Fund is a community-based loan fund investing in social and environmental organizations, projects and entrepreneurs that face barriers to accessing financing. Since launching in September 2021, TIF has made investments in non-profits and social enterprises in Victoria, Salt Spring Island, Comox Valley, and the Lower Mainland. Through a new partnership with Purppl, the fund expands across BC and the BC Interior.
“Organizations addressing our most pressing challenges have difficulty finding capital to develop and deepen their impact. TIF helps to close a capital gap for non-profits, social enterprise, and social impact businesses. Purppl is humbled to work alongside Scale Collaborative to expand TIF and invest throughout BC and the BC Interior,” said Andrew Greer, Managing Director at Purppl. “We aim to be strong allies in building a sustainable, regenerative, and just economy and contribute to a future defined by collective wellbeing, equity, and the health of the air, land, and water.”
In this episode of Business Matters, presented by Valley First, a division of First West Credit Union, host Rob Cupello is joined by Lindsay Iannucci, Sales and Marketing Manager for Current Taxi to chat about the impact of COVID on the transportation industry and what the future holds as we move out of the pandemic.
The future of the cab industry is sustainable, luxury, and customizable, and CurrentTaxi is a major driver (no pun intended) of these changes. Current Taxi has a fleet consisting of entirely Tesla vehicles, making them a leader in sustainable transportation. They have also recently launched an app that helps facilitate custom service for their corporate partners and clients.
Watch the full episodeto learn about how taxi service is evolving in the post-pandemic era and what you can expect during your ride with Current Taxi.
Posted from [EDITION] VOLUME 43 https://bit.ly/edition43 THE VOICE OF ATLANTIC CANADA. A bi-weekly boost, brought to you by Stewart McKelvey.
Maritimers who joined forces five years ago to create the world’s greatest gourmet dressings, that also happen to be both vegan and gluten-free.
UMAMI Crave the Fifth Original is a versatile dressing, dip and finishing sauce that they proudly assert can be used pretty much on everything: green or grain salads, any and all protein, roasted vegetables, bowls, stir fry, charcuterie, sushi… the list, they claim, is endless.
And from my experience, they are absolutely spot on. Each sauce is uniquely delicious and spectacularly diverse, which is remarkable given its allergy friendly nature.
The UMAMI Curried Maple and UMAMI Chipotle Caesar evolved from the original recipe to add complexity to the dishes, but simplicity to your cooking. The original dressing was invented by Chef Justin Best, Stephanie’s brother and Joanna’s husband.
Joanna & Justin both attended culinary school in Atlantic Canada and proceeded to cook their way across the country. In 2009, they arrived in Kelowna, British Columbia where Justin first encountered a cider emulsion created with nutritional yeast. He proceeded to create his own version of this style of dressing calling it a “cider vin” and has been offering it on his menus to rave reviews ever since. Every so often, Justin and Joanna would casually discuss making and selling the cider vin themselves, but with a growing family and busy working lives it didn’t happen.
Once Stephanie, a registered nurse, and her family moved from New Brunswick to Kelowna in 2014, the three born and raised Maritimers were reunited. With children of similar ages and spouses who worked long and irregular hours, Joanna and Stephanie spent a lot of time together and shared a lot of meals. With the “cider vin” now a staple on the menu of a very popular local eatery (BNA Brewing and Eatery), it didn’t take long for talks about bottling and selling it to resume. In April 2018, the cider vin was offered for purchase for the first time as UMAMI Dressing Dip and Finishing Sauce.
Stephanie and Joanna’s goal has always been to elevate home cooking without added stress, effort or hassle. “Like most moms, we used to (and sometimes still do) put a lot of pressure on ourselves to create meals worthy of a mention in a parenting or cooking magazine,” they told [EDIT]ION. “We have learned that our families aren’t necessarily looking for culinary masterpieces; they just want something that tastes good and that makes them feel good. Believe us when we say that food doesn’t have to be complicated to be delicious. UMAMI Crave the Fifth can help you create easy, extraordinary meals with ordinary food.”
And to assist you in achieving these admirable goals, they have exclusively shared two of their favourite recipes below.
Click here to order UMAMI dressings and get ready to enjoy the meal of your life, right at home.
Roasted Brussel Sprouts with Pumpkin Seeds, Dried Cranberries and UMAMI Crave the Fifth Original
Ingredients 1 lb brussel sprouts, halved 1/4 cup roasted pumpkin seeds 1/4 cup dried currants or cranberries (chopped) extra virgin olive oil (evoo) salt & pepper UMAMI Crave the Fifth Original
Set oven to "broil". Remove ends and halve 1 lb brussel sprouts. Peel off some leaves from the sprouts (about 2 cups) and reserve in a bowl. Toss halved sprouts in EVOO, salt & pepper.
Place sprouts on a sheet pan and broil for 5 minutes. Remove from oven and reduce heat to 350.
Drizzle pumpkin seeds with a little EVOO, salt and pepper. Toss and roast pumpkin seeds for 7 minutes, then remove from oven and cool completely.
Toss roasted sprouts and leaves with all remaining ingredients. Serve with fresh parmesan (optional) and finish with an UMAMI Crave the Fifth drizzle. Serves 4 as a side dish.
UMAMI Chipotle Caesar Potato Wedges
Ingredients 3 medium russet potatoes, scrubbed and cut into wedges (about 8 per potato) 4 scallions, thinly sliced 2 Tbsp pickled jalapeno (homemade or store bought) 2 Tbsp pickled shallots (recipe follows) 1/4 cup freshly grated parmesan salt & pepper UMAMI Chipotle Caesar olive oil
Preheat oven to 400
Toss wedges in a bowl with 2 TBSP UMAMI Chipotle Caesar, a drizzle of olive oil; season with salt and pepper.
Roast in oven for 20 minutes, flip wedges and roast for additional 10 minutes (or until cooked through and golden).
Serve with scallions, pickled jalapeno and shallots, a drizzle of UMAMI and grated parmesan.