The Goose soars to prestigious Fringe award
The award, named for the late local playwright and founder of Theatre Projects Manitoba, has been handed out by the fringe since 2002.
Alongside works by playwrights Adia Branconnier, Thomas McLeod, Heather Madill and Joseph Aragon, Peterson's name appeared twice on the shortlist, with the renowned theatre creator also earning a nod for Daredevils, starring Cora Matheson and Michael Strickland as high-wire artists making every move count above the Niagara Gorge.
RUTH BONNEVILLE / FREE PRESS FILES
Ellen Peterson earned the Harry S. Rintoul Award for her Fringe play The Goose, a well-crafted retelling of a Japanese folktale.
A prairie-set retelling of a Japanese folktale called The Crane Wife, The Goose starred Delf Gravert as a gentle farmer who frees a trapped goose before marrying the bird after she re-emerges in human form (Gwendolyn Collins).
Maggie Nagle completed the cast as a hardbitten mother-in-law who begins weaving in seclusion to support the household. Featuring a score from the playwright's brother Lloyd, The Goose enjoyed a weeklong stay at the Gargoyle Theatre on Ellice Avenue.
In her five-star Free Press review of the show, Alison Mayes praised Peterson's handling of the well-travelled material, stating that the score, effects and superb performances 'coalesce into a breathtaking whole.'
Thomas McLeod, for his madcap MPI frenzy Third Party, starring Dane Bjornson and Alanna McPherson, earned the honorable mention. Heather Madill and Joseph Aragon were also recognized for their Danish astronomy musical Tycho Freakin' Brahe, as was Adia Branconnier, who wrote and starred in I Hope You Know with their father, Mike.
Weekly
A weekly look at what's happening in Winnipeg's arts and entertainment scene.
Established by the Manitoba Association of Playwrights, the Manitoba Arts Council-funded award includes a $750 prize for the winner and a $250 prize for the honourable mention.
ben.waldman@freepress.mb.ca
Ben WaldmanReporter
Ben Waldman is a National Newspaper Award-nominated reporter on the Arts & Life desk at the Free Press. Born and raised in Winnipeg, Ben completed three internships with the Free Press while earning his degree at Ryerson University's (now Toronto Metropolitan University's) School of Journalism before joining the newsroom full-time in 2019. Read more about Ben.
Every piece of reporting Ben produces is reviewed by an editing team before it is posted online or published in print — part of the Free Press's tradition, since 1872, of producing reliable independent journalism. Read more about Free Press's history and mandate, and learn how our newsroom operates.
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Winnipeg Free Press
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Vancouver Sun
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Cook This: 3 recipes from Sunny Days, Taco Nights, including hard shells filled with a meaty mix
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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. Olvera's train of thought went from rice to tortillas. Japanese chefs make sushi rice their own, just as their Mexican counterparts have different techniques for nixtamalizing corn, from the rinsing to the grinding. Like rice in Japan, corn isn't only a core food but a critical crop that Mexican livelihoods depend on. He was also struck by how simple but seasonal sushi is. 'Good tacos are kind of the same,' says Olvera. 'Those three components changed the way I understood tacos. And that's where we started to say, 'OK, you can make three-Michelin-starred sushi. You can also do that with tacos.'' Olvera opened his first restaurant, the two-Michelin-starred Pujol , in 2000. Around 2010, they started experimenting with tacos for the first time, and in 2011, they created a menu centred on them. 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I think those are the best products, when they can be very simple, very comforting, but also super complex and profound.' Makes: 4 For the filling: 2 tbsp olive oil 1/2 white onion, finely chopped 3 cloves garlic, finely chopped 200 g (7 oz) bacon, finely chopped 300 g (10 1/2 oz) ground beef 300 g (10 1/2 oz) ground pork 2 tbsp soy sauce 1 tbsp Dijon mustard 1 tbsp Worcestershire sauce 1/2 tsp black pepper Salt To serve: 4 crispy corn tortillas (store-bought) Guacamole (recipe follows) Pico de gallo (recipe follows) 2 lettuce leaves, chopped Lime wedges Heat the oil in a large skillet over high heat. Add the onion, garlic and bacon and sauté for 5 minutes or until the mixture begins to brown. Add the beef and pork and sauté for 10 minutes, until the meat is cooked through. Stir in the soy sauce, mustard and Worcestershire sauce, Season with the pepper and salt. Fill the tortillas with the meat filling. Top with guacamole, pico de gallo and lettuce. Serve with lime wedges on the side. Makes: 1 1/4 cup (300 mL) 1 serrano chili, thinly sliced into rings, with seeds 1 clove garlic 1/2 white onion, finely chopped 4 avocados, pitted and cubed 2 tomatoes, seeded and finely chopped Chopped cilantro leaves Juice of 3 key limes Salt In a molcajete or large mortar and pestle, crush the chili, garlic and onion into a paste. Add the avocados and gently mash. Using a spoon, mix in the tomatoes, cilantro and lime juice. Season with salt. Serve the guacamole in the molcajete or mortar and pestle. The guacamole can be stored in an airtight container in the refrigerator for up to 1 day. Makes: 1 1/4 cup (300 mL) 20 cilantro leaves, finely chopped 10 tomatoes, finely chopped (see note) 2 serrano chilies, stemmed and finely chopped 1 white onion, finely chopped Pinch of salt Juice of 1 key lime Combine all the ingredients in a bowl. The pico de gallo can be stored in an airtight container in the refrigerator for up to 1 day. Note: If you like, remove the tomato seeds to avoid excess liquid. Makes: 4 For the green chorizo: 2 large bunches spinach, leaves only 1 large bunch cilantro, large stems removed 1 small bunch parsley, leaves only 3 serrano chiles, stemmed 3 tbsp apple cider vinegar 1 tbsp salt 1 kg (2 lb 4 oz) ground pork 250 g (9 oz) lard 1 tbsp ground cumin 1 tbsp black pepper 1 tbsp ground coriander seeds 1 tbsp ground oregano 1/2 tbsp ground cloves 1 cup (100 g) chopped pumpkin seeds, roasted Scant 1 cup (100 g) chopped peanuts, roasted Scant 1 cup (100 g) chopped almonds, roasted 3/4 cup (100 g) raisins 2 tbsp olive oil To serve: 4 corn tortillas 1/2 white onion, finely chopped 10 cilantro leaves, chopped 4 lime wedges Your choice of sauces Fill a saucepan three-quarters full of water and bring to a boil over high heat. Meanwhile, prepare an ice bath by putting a little ice and water in a deep bowl. When the water begins to boil, add the spinach and herbs separately in batches. Cook each for 2 minutes, then transfer to the bowl with the ice to cool. Transfer the spinach and herbs to a blender. Add the serrano chiles, vinegar and salt. Blend until smooth. In a large bowl, combine the meat, lard, spices, pumpkin seeds, nuts, raisins and spinach mixture. Refrigerate for 2 hours to marinate. Heat a medium skillet over high heat. Add the olive oil and the marinated meat and cook for 10 minutes or until the meat is cooked through. Heat a skillet over high heat for 5 minutes. Add the tortillas, flipping them continuously for 2-3 minutes or until warmed through. Transfer to a plate and top each tortilla with 2-3 tablespoons of green chorizo. Serve with onion, cilantro, lime wedges and your choice of sauces on the side. Makes: 4 For the marinated prawns: 10 dried guajillo chilies 5 dried ancho chilies 1/2 white onion, coarsely chopped 3 cloves garlic 2 tbsp vegetable oil 15 raw prawns, peeled, deveined and diced 100 g (3 1/2 oz) Chihuahua cheese, grated For the bean paste: Scant 1/2 cup (100 g) black beans, soaked overnight 1/4 tsp salt 2 tbsp olive oil 1 white onion, finely chopped 2 cloves garlic, finely chopped 2 dried chiles de árbol To serve: 4 corn tortillas 4 tbsp bean paste 3 tbsp marinated prawns 1/2 white onion, thinly sliced 2 serrano chilies, stemmed and thinly sliced into rings 6 lettuce leaves, chopped Cilantro leaves, whole 4 lime wedges Put the chilies, onion and garlic in a saucepan. Add enough water to cover and bring to a boil over medium heat. Simmer for 10 minutes or until the chilies are softened. Drain. Transfer the onion mixture to a blender and blend into a thick paste. Preheat a skillet over medium heat. Add the oil, the prawns and the chili paste to the pan. Sauté for 7 minutes or until the mixture just starts to turn a deep red colour (or darkens). Sprinkle with the cheese and let it melt. Place the beans in a saucepan, then add twice the amount of water. Add the salt. Bring to a boil, then cover and reduce the heat to medium-low. Simmer for 45 minutes or until the beans are softened. Heat the oil in a saucepan over medium heat. Add the onion and garlic, and sauté for 15 minutes or until the onion is caramelized. Add the beans with their cooking liquid and the chilies and cook for 15 minutes. Transfer the mixture to a blender and blend into a homogeneous paste. Heat a skillet over high heat for 5 minutes. Add the tortillas, flipping them continuously for 2-3 minutes or until warmed through. Transfer to a plate, spread 1 tablespoon of bean paste on each tortilla, then top with cheese-covered prawns. Top with the onion, serrano chili, lettuce and cilantro. Serve with lime wedges on the side. Recipes and images excerpted from Sunny Days, Taco Nights ©2025 by Enrique Olvera. Photography ©2025 by Araceli Paz. Reproduced by permission of Phaidon. All rights reserved. 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 .
