Shares Of This Software Company Found Serious Mid-Week Success
A software company based out of Tennessee turned a lot of heads on Wednesday after the company reported better-than-expected FY24 sales results. Seeing that fundamental deep dives aren't necessarily too common when it comes to penny stocks, it was refreshing to see traders snatch up shares of the micro cap.
Shares of SurgePays Inc. (Nasdaq:SURG) found a tremendous amount of success following the announcement, with shares closing up at $2.35/share (+70.29%).
Surgepays Inc is a fintech company focused on the underbanked community. It provides services to financial technology, telecommunications, and digital media companies. Its operating segment includes Surge Blockchain and Other; Surge Logics; TW and ECS (Electronic Check Services). The Company's blockchain platform utilizes a suite of financial and prepaid products to convert corner stores into tech hubs for underbanked neighbourhoods. The neighbourhood stores are profit partners that provide a multichannel distribution network for SurgePays.
Copyright © 2025 AllPennyStocks.com. All rights reserved. Republication or redistribution of AllPennyStocks.com's content is expressly prohibited without the prior written consent of AllPennyStocks.com. AllPennyStocks.com shall not be liable for any errors or delays in the content, or for any actions taken in reliance thereon.
View more of this article on AllPennyStocks.com.
About AllPennyStocks.com Media, Inc.:
Founded in 1999, AllPennyStocks.com is one of North America's leading platforms for micro-cap insights.
Catering to both Canadian and U.S. markets, we provide a wealth of resources and expert content designed for everyone—from beginner investors to seasoned traders.
AllPennyStocks.com is rapidly gaining recognition as a leading authority in the micro-cap space, with our insightful content prominently featured across numerous top-tier financial platforms, reaching a broad audience of investors and industry professionals.
Want to showcase your company's story to a powerful network of investors? We can help you elevate your message and make a lasting impact. Contact us today.
Contact:
AllPennyStocks.com Media, Inc.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Globe and Mail
an hour ago
- Globe and Mail
Is Palantir Still a Buy After Its Run-Up? 3 Analysts From The Motley Fool Weigh In.
One of the fastest-growing stocks in artificial intelligence (AI) over the last year is Palantir Technologies (NASDAQ: PLTR). Its Artificial Intelligence Platform (AIP) brought eye-popping productivity gains to its customers. Investors took notice, as the stock is up by 420% over the last year. Unfortunately for investors who have recently taken an interest, its forward P/E ratio is 205, and it sells for 96 times sales. Knowing that, three analysts from The Motley Fool have weighed in to determine whether its stock is still worth buying at these levels. Is Palantir a repeat lesson from the dot-com era? Justin Pope: Separating noise from signal is arguably the most challenging aspect of investing. For Palantir, the noise is a red-hot stock price. Shares of Palantir have risen a mind-melting 1,770% since 2023. In other words, buying the stock up to this point has looked like a genius move. Anyone seeing this, especially on social media, where people aren't always humble, might feel tempted to jump into the stock. But here is the signal. The stock is rising faster than Palantir's underlying business has grown. Don't get me wrong, I think Palantir is an excellent AI stock, and the company is executing at a high level, particularly since launching AIP two years ago. It can make a stock appear invincible when prices only go up. However, investors have seen this movie before. Cisco Systems ran to wildly excessive valuations during the infamous dot-com bubble in the late 1990s. It lost most of its value when the bubble burst, and still hasn't revisited its all-time high, a whopping 25 years later. That doesn't mean that Palantir will suffer the same fate, but check this out. Cisco's P/E ratio peaked at approximately 234, and its price-to-sales (P/S) ratio peaked at around 39. Palantir is even more expensive today than Cisco at its peak. CSCO data by YCharts At the very least, it's hard to imagine much more rational upside in Palantir from these levels. Even worse, any market downturn or misfire in Palantir's business could pop that valuation bubble. Investors should tread very carefully around Palantir stock these days. Amazon's stock history holds a valuable lesson for those worried about Palantir's lofty valuation Jake Lerch: Here's a sentiment that I often hear: "I love the stock, but it's too late to buy it now." And while there's nothing wrong with this viewpoint in theory, I've seen it disproven too many times in practice to grant it much weight. Take Amazon, for example. For years, countless analysts pointed out -- for good reason -- that Amazon's valuation was sky-high. From 1997 through 2000, Amazon's average P/S ratio was around 16. Moreover, the company had no profits -- and therefore no P/E ratio -- until 2003. Once it was making money, Amazon's average P/E ratio over its first five years of profitability was an eye-popping 88. Yet, investors who bought Amazon -- and held until today -- would be very happy with the results. In fact, $10,000 invested in the stock in 2008 would be worth about $800,000 today. This is all to point out that valuation isn't everything. Yes, Palantir is an expensive stock by just about any measure. Its current P/S and P/E ratios are significantly higher than the historical averages I cited for Amazon. However, that's because Palantir is poised to deliver enormous growth over the next decade or more. The company offers a unique value proposition that appeals to almost every organization. It can deliver efficiency gains for government agencies;it can cut costs for commercial clients. It can even help military and intelligence agencies win wars and prevent terrorist attacks. Simply put, there's very little this company can't do. Lastly, the nature of AI and data analysis means that Palantir is positioned to benefit from significant network effects and economies of scale as its AI systems improve and the company's overall client list grows. On top of that, its revenue is already growing at a year-over-year rate of 39%, andprofits are increasing, as is free cash flow. That's what gives me confidence to believe it's not too late to buy Palantir stock. Palantir is a winner for customers, but not investors Will Healy: When it comes to AI living up to its potential, perhaps no stock outshines Palantir. The company began in 2003 and utilizes AI and machine learning as a national security-focused tool. However, it was only when Palantir began to benefit from AIP's massive productivity gains that its popularity took off. Anduril Industries had a 200-fold efficiency gain in its ability to respond to supply shortages. A global insurer reduced an underwriting workflow from two weeks to three hours. With results like that, it is little wonder its commercial customer count is up fivefold over the past three years. Such gains undoubtedly played a role in the aforementioned stock price growth, but regrettably for Palantir bulls, the increases likely do not justify the software-as-a-service (SaaS) stock 's valuation, and here's why. In Q1, revenue of $884 million rose 39% compared to year-ago levels. With that growth, its net income of $214 million surged 103% higher over the same period. Unfortunately, triple-digit growth is not sustainable for even the best of companies, and the current valuation likely prices it for perfection. That "perfection" is likely not in the cards for Palantir. Analysts forecast revenue growth will slow to 36% for 2025 before falling to 29% in 2026. That is likely to do little to make the 96 P/S ratio more attractive, particularly when the larger and faster-growing Nvidia sells for 24 times sales. Indeed, Palantir is likely to play a key role in the AI field for years to come. Nonetheless, valuation matters at some point, and investors could find themselves stuck in a losing stock for years to come if the sentiment around the stock starts to turn negative. Should you invest $1,000 in Palantir Technologies right now? Before you buy stock in Palantir Technologies, consider this: The Motley Fool Stock Advisor analyst team just identified what they believe are the 10 best stocks for investors to buy now… and Palantir Technologies wasn't one of them. The 10 stocks that made the cut could produce monster returns in the coming years. Consider when Netflix made this list on December 17, 2004... if you invested $1,000 at the time of our recommendation, you'd have $669,517!* Or when Nvidia made this list on April 15, 2005... if you invested $1,000 at the time of our recommendation, you'd have $868,615!* Now, it's worth noting Stock Advisor 's total average return is792% — a market-crushing outperformance compared to171%for the S&P 500. Don't miss out on the latest top 10 list, available when you join Stock Advisor. See the 10 stocks » *Stock Advisor returns as of June 2, 2025 John Mackey, former CEO of Whole Foods Market, an Amazon subsidiary, is a member of The Motley Fool's board of directors. Jake Lerch has positions in Amazon and Nvidia. Justin Pope has no position in any of the stocks mentioned. Will Healy has no position in any of the stocks mentioned. The Motley Fool has positions in and recommends Amazon, Cisco Systems, Nvidia, and Palantir Technologies. The Motley Fool has a disclosure policy.
Vancouver Sun
an hour ago
- Vancouver Sun
'Buy Canadian': Here are 6 of the best homegrown condiment brands
The 'Buy Canadian' movement is stronger than ever. Seven in ten seek homegrown products when they shop (68 per cent, up five points from February), and more than half look at labels to avoid items made in the United States, according to a Narrative Research poll. Proving that shopping local is no sacrifice, from innovative ways to slash sugar and sodium to time-honoured traditions, these six Canadian condiment companies make meals more delicious. One of them is a dramatic example of how the 'Buy Canadian' movement can change the trajectory of a small business overnight. Most have experienced a boost in sales and are finding grocery buyers more receptive because of the rise of patriotic consumerism. All are available Canada-wide at retailers or via their websites. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. The condiment market is growing. With customers increasingly seeking out ' bold, international tastes ,' it's only expected to expand. A dab of mustard, a dash of hot sauce or a drizzle of chili oil can make the difference between a ho-hum meal and a phenomenal one. These producers reflect the diversity of Canada's communities, whether expressing their heritage through flavour or creating something wholly new from homegrown ingredients. 'I'm loving how Canadians are recognizing all of the things that are available in our home,' says Asha Wheeldon, founder and CEO of Vancouver's KULA Foods . 'We have so many brands. We have so much richness of ingredients grown in Alberta, in B.C., and across Canada that we have access to.' From whisky to bean-to-bar chocolate to cheese , many food and drink businesses have seen an uptick in sales since the 'Buy Canadian' movement started gaining momentum in February. What Shenul Williams's condiment business, Aki's Fine Foods , experienced was more than a mere boost — it was a tsunami. In March, Williams talked to her family about possibly having to close her Pickering, Ont.-based company. 'I was just venting,' Williams recalls. '(I said), 'We can't take another whip like we took through COVID, and these tariffs are going to kill us. We can't survive.' Her daughter, Aliza Welch, took action. Unbeknownst to Williams, Welch posted about Aki's Fine Foods on a 'Buy Canadian' Reddit thread . The post went viral, and online sales are up 6,000 per cent. 'She's my hero. She's been there for me, thick and thin,' Williams says of Welch. 'My mom has been operating via word of mouth for 38 years, and until I made that post, that's the only real social media presence this company has had,' says Welch, laughing. 'That's how you know her sauces are good because she's been in business for this long.' At first, they were concerned that the surge of interest in Aki's Indo-African condiments, including pickles, chutneys and barbecue marinades, would fade, but it hasn't. People across Canada are placing orders — with customers in British Columbia, Newfoundland and Ontario showing the most enthusiasm — and Williams hand-writes a thank-you card to each one. 'The way Canadians have been rallying behind my mom has been unlike anything I've ever seen before — and how they continue to rally behind my mom,' says Welch, now Aki's marketing and outreach director (on top of her job in health care). 'We just cannot thank them enough.' Williams's parents, the late Aki and Daulat Virji, founded the company in 1986. After Aki got cancer in 1989, Williams became CEO. 'A young kid on the block and taking over, it was really hard, especially not knowing anything about the business,' she says. 'It was a very rough time, but I think (the sentimental value) kept me going all these years. We've had ups and downs, but that's what made me survive.' Originally from Tanzania, Williams's products reflect her East African birthplace and Indian heritage. 'With the Indian fusion, they're really, really robust flavour,' she says. Welch sees the longevity of Aki's Fine Foods as a sign that Canadians want condiments that taste like 'someone's auntie' made them, using fresh ingredients in small batches. Aki's medium-hot Coriander Chutney is a top seller, and Welch likes to put it on everything from avocado toast to eggs. (She recommends the Red Hot Jamaican Chutney for heat lovers.) Mango Chutney, Chili Ginger Pickle, and Garlic and Ginger Paste are also popular. In 2024, Aki's Zanzibar Spice BBQ Marinade was named the best sauce at Vancouver's Grocery and Specialty Food West trade show. Since Welch's post, Aki's has secured a national distributor, and stores that stocked some products want to include a broader range. Other major and independent retailers have also expressed interest, which Welch says is the direct result of thousands of customers requesting Aki's condiments. 'I don't think I realized before all of this how much of an impact we had as individual Canadians and buyers of products. People tell you, 'Be aware of how you spend your money. It makes a difference.' And until seeing how this influenced my mom, I didn't realize how much power we had,' says Welch. Williams adds: 'My life changed overnight.' Using only koji, rice, water, hazelnuts, cocoa and sea salt, Montreal's La Brasserie San-Ô makes a chocolate spread that will leave you asking, 'Nutella who?' Its no-sugar-added, dairy-free Koji Cocoa Spread won the silver innovation award at SIAL Canada in April, North America's largest food innovation trade show. It stood out among 170 applications from 13 countries 'as an indulgent but better-for-you spread.' Husband-and-wife team Noriko Suzuki and Yota Suzuki founded the company in 2021 (formerly known as Koji Soupe & Labo) with restaurateur Masum Rahman, owner of Buffet Maharani , where they started production before moving to a dedicated fermentation lab. Yota was a sake brewer in the Suzukis' native Japan. The couple was familiar with amazake ('sweet sake') — the first step of sake-making embraced as a naturally sweet, low-alcohol or non-alcoholic drink in its own right — and aimed for more concentrated sweetness. Noriko began using it as a sugar alternative. Then, her thoughts turned to breakfast. 'What if we can use amazake as a chocolate spread?' It all started with koji. 'This is a really magic ingredient to enhance umami in any kind of cuisine,' says Noriko, president of La Brasserie San-Ô. Koji, grain (such as rice or barley) inoculated with the mould Aspergillus oryzae, is 'the heart of Japanese fermentation.' It lays the foundation for many condiments, such as miso, mirin, soy sauce and pickles. Though the Suzukis knew about koji, Noma , the legendary Copenhagen restaurant, inspired them to experiment beyond traditional uses. (David Zilber, the former head of Noma's fermentation lab and co-author of The Noma Guide to Fermentation , and current director Kevin Jeung are both from Toronto .) 'We try many, many new products. When I show the products to Japanese soy sauce companies or miso companies, they say, 'Oh, this is not miso.' 'But this is not soy sauce.' Noma opened our eyes,' says Noriko. In addition to its cocoa spread, La Brasserie San-Ô makes artisanal condiments such as richly flavoured red and mellow white misos and salt and soy sauce koji , which Noriko recommends using in salads or as a marinade for proteins to enhance umami and tenderness. She highlights that only seven per cent of the soybeans used to make Japanese miso are domestic — most are grown in countries like Canada, shipped to Japan and then sent back in miso form. At La Brasserie San-Ô, they use Quebec soybeans, making their misos a wholly local product. When they started the business, koji was lesser-known. Today, word is spreading. Most of their customers are chefs in cities such as Montreal, Quebec City and Ottawa, which Noriko credits to Noma's influence. 'Even chefs who said at that time, 'We don't use koji because we're a French restaurant,' are getting back (in touch, saying), 'Maybe we can use your products,'' she says, laughing. The Suzukis enjoy experimenting with koji to create new condiments, such as an upcycled coffee teriyaki sauce fermented using spent espresso grounds and koji, vegan oyster sauce, ketchup and Indian seasonings. 'We're really having fun incorporating new types of dishes with Japanese condiments. When I was in Japan, we only used these condiments to cook Japanese food, but since we came here, we've found many global ingredients to incorporate with koji condiments. So, I want to explain and expand this interesting field to the Canadian market,' says Noriko. 'It's such a good journey for us as well. The story started when we immigrated to this country. That really opened our horizons.' In 2020, as people across Canada found themselves managing three meals a day within four walls, Jannine Rane and Anush Sachdeva were also in the throes of the 'what's for dinner' dilemma. 'We really were just trying to figure out a way where we could have that variety, which is the reality of how most people eat today. (It's) based on wanting a mix of cultures, wanting that convenience, but then also the reality of what's in the fridge at 6:23 on a Tuesday,' says Rane, co-founder and CEO of Zing Pantry Shortcuts in Toronto. The average Canadian knows seven recipes , she adds, which is in stark contrast to our growing appetite for global flavours. According to Canadian Grocer , Korean, Japanese, Filipino and Thai cuisines are driving 24 per cent growth in the multicultural food category. 'How we want to eat and how we eat — there was no real overlap there. So that was the pain point. How do we eat what we want without having to spend hours in the kitchen? And the inspiration was really restaurants,' says Rane. 'How does a restaurant get a plate of dinner from the kitchen to your table in 20 minutes? The secret sauce is the secret sauce, quite literally.' Rane and Sachdeva co-founded Zing with their friend Kiran Singh, a chef, to bottle sauces that brought flavour 'without compromising on quality or health. And doing it in a way that is also an homage to Canada and reflects the communities we live in.' Over the past five years, they've partnered with Canadian chefs and food creators to develop a range of condiments, including Vincent Ng's Mala Savoury Chili Salt , Pay Chen's Sacha-ish Chili Miso Condiment and Christine Flynn's Buzz Hot Honey . They make their products in a Mississauga facility and manage all aspects of the business in-house. Rane says that Zing built its business with independent grocers, small boutiques and coffee shops willing to take a chance on something new. It's now available at more than 700 retailers nationwide, including Metro, Whole Foods Market and Fortinos. Zing's top seller is one of its original products, Hakka-ish Chili Crisp . It's been so popular that there's now a Garlic Chili Crunch version. In 2020, Zing was one of a handful of companies in Canada making chili crisp. People often asked Rane what it was — but no longer, which she sees as evidence of how much more frequently people seek out these flavours. According to Agriculture and Agri-Food Canada , chili sauces, such as chili crisp, are seeing the greatest growth in the 'cooking and table sauce' segment, the largest sauce category. Many people have advised Zing to move its operations to the United States, but Rane has resisted each time. She says running a Canadian small business in a consolidated industry and an uncertain economy isn't easy, but her absolute belief in their work keeps her going. 'We took a leap of faith,' says Rane. 'There was no one doing what we were doing at the time. We're that example for folks that are starting now. So, I hope it's the beginning of a wave of more Canadians being excited and proud of what we have to offer and just doing it — because I think we can and should.' As a self-described 'flavour hunter,' the condiment category is a natural place for Asha Wheeldon to be. Since founding KULA Foods in Vancouver in 2018, she's continually innovated. Raised in Toronto, Wheeldon launched the company to provide a taste of the regional African and Caribbean cuisines she missed from her hometown in plant-based proteins and condiments: red pepper and Scotch bonnet barbecue sauces and the warmly spiced, Kenyan-inspired pili pili hot sauce. In 2021, KULA reformulated its sauces to remove all added sugar. 'We wanted to create sauces that didn't have so much sugar content in there, thinking about health needs for someone who has diabetes or is just looking to reduce sugar intake, but also to be able to achieve the flavour in their foods,' says Wheeldon. After testing various options, KULA landed on monk fruit (a natural no-calorie sweetener). It partnered with Summerland, B.C.-based food tech company Crush Dynamics , which developed a patented process using grape pomace (a byproduct of wine production), tapping into the fruit's polyphenols and fibres. 'They turn that into a full fermentation process technology that essentially uses grapes as an enhancer, and it takes away any (monk fruit) aftertaste,' says Wheeldon. 'Working with them has really enhanced our sauces. Further to that, we've also been able to reduce our sodium and get the best texture possible.' Local sourcing has been a priority since the beginning, and as a certified B Corporation , KULA measures the distance of the suppliers they work with. 'Most of them are women. They're diverse communities. They're within an 80-kilometre radius. I'm really behind that message of, 'Let's support each other.'' KULA is adding to its condiment line this summer with seasonings, such as Ethiopian berbere, Kenyan-inspired pili pili spice (which they've sampled as a hot chocolate beverage) and a curry blend highlighting Caribbean flavours — all without sodium. Working with Vancouver-based Maia Farms , KULA is infusing its seasonings with mycelium (the root structure of mushrooms). 'It's going to have oyster mushroom roots that add benefits to activate fibre, potassium and so much more,' says Wheeldon. Reformulating KULA's sauces sprung from Wheeldon challenging the conventional use of sugar. A two-tablespoon serving of standard barbecue sauce can easily contain more than 30 per cent of the daily value of added sugars. 'Why? That's dessert,' she says, laughing. Similarly, Wheeldon envisioned seasonings without sodium. Working with friend Karen McAthy, Maia Farms' director of food innovation, she arrived at adding functionality. Functional beverages (drinks with health benefits, such as those enhanced with protein or vitamins) have become increasingly popular, but Wheeldon hadn't seen many functional seasonings. Beyond the health aspect, she says they can bring more creativity into cooking. Mycelium is also a natural thickening agent and adds body to gravies, pastes, soups and stews. 'We use condiments in cooking, so why not add functionalities that will enhance our experience, whether it's the properties of cooking or the health benefits? If you can add fibre to more of your stews, why not? What excites me most is it allows us to expand our market reach around the types of customers we get. It's not just about veganism. It's about flavour. It's about health. It's about experience in the kitchen. So, it does create more expansiveness.' Ottawa-based Torshi started with an experiment. Tech entrepreneur and co-founder Aydin Mirzaee knew his mom, Nasrin Eslamdoost, was onto something with her torshi (Persian-style pickled vegetables). Every Christmas, Eslamdoost would visit him from New York, where she worked as a geneticist, and make a batch of torshi meant to last the year. It never made it past February. 'It was so frustrating because I was like, 'How do I get this?' I would go to stores, and of course, there are Persian stores and things like that, but there's nothing that tasted the same.' Aydin put the idea of a business aside until Eslamdoost retired and returned to Ottawa. When he suggested that she and his dad, Saeid Mirzaee (who teaches international law part-time at the University of Ottawa), join him in starting a torshi company, Eslamdoost was skeptical. So, Aydin proposed they evaluate the pickles' appeal on their non-Persian friends. The test wasn't about whether they said they liked them but about whether they voluntarily ate more. 'Sure enough, we did this, and the reception was really good. People would go for seconds. They'd finish the whole thing,' Aydin recalls. In September 2023, they took their experiment to the Beechwood farmers' market in Ottawa. On the first day, they sold 22 jars. 'All of us were like, 'Holy. This is crazy. People actually bought it.' We just kept not wanting to believe it,' says Aydin. They couched their success in the idea that farmers' market customers are inclined to support local and waited to see if there would be repeat purchases. There were. When Aydin saw that the domain was on auction, they took it as another sign that their Persian pickle company was meant to be. 'Slowly, my parents started to believe: 'We can do this. We can be entrepreneurs,'' says Aydin, laughing. 'I've been doing this entrepreneurial stuff my whole life, and so this is very natural to me, but for them, what I'm proud of is that, later on, they're doing this thing.' In 2024, Matin Moghaddam, who shares the co-founders' love of torshi, joined full-time as the general manager. Torshi — mixed vegetable , carrot and cauliflower — is now stocked in 93 stores across Canada, but Aydin has his sights set on 1,000. Crunchy and garlicky with the tang of an organic apple cider vinegar brine, their customers are putting torshi on charcuterie boards and in sandwiches and salads. Moghaddam says he used to think of torshi as an accompaniment, but seeing how people from other backgrounds are enjoying it, he appreciates its versatility. 'Now there are more doors and opportunities that we can explore.' Aydin and Moghaddam share the dream that, just like kimchi and hummus, one day, torshi will enter the Canadian lexicon. 'This is not an embedded word within Canada,' says Aydin. 'If you fast forward 10 years and everybody knows what torshi is, that would be crazy.' Moghaddam adds: 'That someone calls his wife and says, 'Can you buy some torshi?' and they understand each other's language. And they won't be like, 'What's that?' That's our vision.' To many, Kozlik's is more than a mustard — it's their mustard. 'I used to open the store at 5 a.m. with my father on the weekends, and people would come by with their group of friends, and they'd stop and say, 'This is my mustard.' And they'd really take ownership over that,' recalls Noah Kessler, director of business development and son of owner Jeremy Kessler. Kozlik's has been in the condiment game since 1948. Noah grew up participating in the business after his father bought it from late founder Anton Kozlik in 2000. Initially, they made mustard on-site at Toronto's St. Lawrence Market . One of Noah's first jobs at 11 years old was cutting labels and adhering them to jars with a glue stick. His father is a former photographer, so the lines had to be perfectly straight. Before they were in the mustard business, the Kesslers were Kozlik's customers. Jeremy went down to the market one day — between jobs on the cusp of the digital era — and came home with a book of recipes. 'Anton gave me a very good basic mustard education (he'd been making mustard for 50 years, so he knew a few things), and I seem to have a bit of a talent for it,' Jeremy told National Post in 2010. Mustard is a classic condiment, and Kozlik's is a time-honoured Canadian brand. One of Jeremy's lessons that stuck with Noah is that incremental changes add up. 'You may not notice the slight changes immediately, but when you look at it over time, they're substantial.' With a background in economics, Noah believes running a profitable business and making products you feel good about is possible. Carefully sourcing glass, caps and labels helps safeguard profitability without sacrificing quality. According to the Alberta Seed Guide , Canada is the world's top exporter of mustard seeds, and half of all mustard eaten globally is the product of Saskatchewan-grown seeds. When drought hit Western Canada in 2021, mustard farmers suffered, and a shortage followed. Noah says that prices soared by 300 per cent, spurring them to diversify their product line. If one of their input costs increases dramatically, they have other products to fill the gap. They also bought a German stone mill to grind whole mustard seeds, which they source from a farmer's co-op in the Prairies. In addition to more than 36 types of mustard , Kozlik's now makes barbecue sauces , horseradish , hot sauces and spice rubs . Yet, mustard is still its 'bread and butter.' Classic Dijon and Horseradish are the top sellers, and Triple Crunch , with its pop of acidity ('the poor man's caviar'), is a favourite with chefs. After 25 years in various roles in the mustard business, Noah appreciates its ability to enhance anything from dressings and marinades to hot dogs and pretzels. 'We like to say that good mustard can make bad food good and good food better.' And with the recent focus on all things Canadian, it's a shining example that often goes unnoticed. 'We used to joke when my father and I worked the weekends at the store. People would say, 'Oh, Canada grows all this mustard seed?' And we'd say, 'Yeah, it's very Canadian to do something well and not tell anyone about it.' And that was true. Nobody knew that Canada had this history and heritage in mustard. So, we like to be a part of that. It feels close to home.' Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
Toronto Star
3 hours ago
- Toronto Star
Nova Scotia's ambitious ‘Wind West' offshore energy plan wins support with conditions
HALIFAX - Two leading environmental groups are giving a thumbs up to Nova Scotia's ambitious plan to dramatically expand its fledgling offshore wind energy industry. But both groups were quick to add caveats. On Monday, Premier Tim Houston said the province's plan to license enough offshore wind farms to produce five megawatts of electricity would be increased eightfold to 40 megawatts, well beyond the 2.4 megawatts Nova Scotia needs. He called on Ottawa to help cover the costs of his new Wind West project, saying the excess electricity could be used to supply 27 per cent of Canada's total demand. 'Nova Scotia is on the edge of a clean energy breakthrough,' the Progressive Conservative premier said in an online video, adding the province is poised to become an 'energy superpower.' ARTICLE CONTINUES BELOW Gretchen Fitzgerald, executive director of Sierra Club Canada, said the premier's bold plan, which includes building transmission lines across the country, represents an exciting opportunity for the province. 'It could be a game-changer for the region and for Canada,' she said in an interview from Ottawa. 'But it needs to be done correctly and with consultations.' Fitzgerald said the Nova Scotia and Canadian governments must focus on securing long-term benefits from the nascent offshore wind industry because they did a poor job on that front when dealing with the offshore oil and gas sector. 'We have to make sure that we are not selling out what is a massive resource for less benefit than communities should have,' Fitzgerald said, adding that Nova Scotia continues to suffer from a high rate of energy poverty. In May of this year, utility affordability expert Roger Colton produced a report showing that 43 per cent of Nova Scotians were struggling to pay their energy bills — the highest proportion in Canada. While Fitzgerald applauded Houston's clean energy plan, she criticized what she described as the premier's populist penchant for taking decisive action before consulting with experts and the public. 'Moving from a couple hundred turbines to thousands in the next decade needs to be done in a staged way so we learn how to do this right,' she said, adding Houston appears to have adopted a ''move-fast-and-break-things mentality.' ARTICLE CONTINUES BELOW ARTICLE CONTINUES BELOW '(That) can lead to unacceptable harm to sensitive ocean life,' she said. 'From a community benefits and acceptance point of view, breaking trust can be the biggest barrier to getting to good climate solutions.' In October 2023, the Public Policy Forum released a study saying Sable Island Bank, an ocean area about 180 kilometres south of Nova Scotia, is among the world's best locations for wind energy generation. 'It and several other similarly endowed areas off the coast of Atlantic Canada hold the potential to place the region among the leading global hubs of offshore wind-powered energy development,' says the report from the independent non-profit think tank. It goes on to say that as the world shifts from a dependence on fossil fuels to forms of energy that do not emit climate-changing greenhouse gases, Atlantic Canada is facing 'a once-in-a-lifetime opportunity ... to recover an economic vitality comparable to the Age of Sail — fittingly built again on the power of wind at sea.' The report says the installation of 15 gigawatts of offshore wind generation would create about 30,000 direct jobs annually. Despite the hype, the industry must also earn acceptance from Nova Scotia's fishing industry, which in 2023 contributed $2.5 billion to the province's economy and employed 19,000 people. ARTICLE CONTINUES BELOW ARTICLE CONTINUES BELOW In Halifax, a spokesman for the Ecology Action Centre called on the provincial government to build public trust, especially with coastal communities. 'There really needs to be a priority on stakeholder engagement for all ocean users,' said senior energy co-ordinator Thomas Arnason McNeil. 'We're going to need to prioritize ecological safeguards and preserve the existing livelihoods that we have. That includes the fishing industry. That's half the economy in Nova Scotia.' Still, he said the province's big push for clean energy is on the right track, especially when it comes to building out its electricity grid to better connect with the rest of the country. If done right, the payoff would be enormous, Arnason McNeil said. 'We're talking serious job creation here and a lot of revenue potentially,' he said. 'The bottom line is that you have to do this right. (But) the prize at the end of the road is monumental in terms of the benefits.' A call for bids to build enough offshore turbines to generate five gigawatts of electricity is expected as early as this year. This report by The Canadian Press was first published June 8, 2025.
