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Local foodie finds fame by trying foods on Facebook Marketplace

Shira Bellan about to bite into marshmallow flowers

By BERNIE BELLAN Disclaimer: The subject of this story is my daughter, but don’t hold that against me.
Shira Bellan is an intrepid adventurer when it comes to trying out new foods. A while ago, as she explained in an interview conducted with her by CJOB’s Hal Anderson on January 28, Shira was just laying on her couch scrolling through Facebook Marketplace when she came up with the idea of trying different foods and posting her reactions to them – first on Facebook, then when she developed a following – on Instagram, followed by a YouTube channel and, at my suggestion, on TikTok. She now has tens of thousands of followers all over the world, with her audience growing every day.

Following are excerpts from the interview:

Anderson: How did you come up with this idea?
Bellan: Honestly, I was just, uh, laying on my couch browsing Marketplace like I often do, and I kept seeing food pop up and I just thought it would be hilarious to start buying food and then reviewing it because I thought there were some very interesting food items on there. And I was pretty surprised that people were trying to sell them on Marketplace. And it just made me laugh. And so I thought, “Let’s do this.”

Anderson What have you found out?
Bellan: Yeah, I kind of think that it’s a bunch of family members that say to each other, “This is so good. You should sell this.” And it’s not easy to get your food into a restaurant or into a bakery. And Facebook Marketplace is thriving and it’s super easy to use for anyone of all ages, and I think Facebook is just super well known.
So I think people started putting super simple food items up there and I really think my page has made it explode a lot bigger as of lately. But I think there’s always been food on there. I just don’t think it was as big until very recently.
I’ve always seen people selling food, and I’ve gone, “Well, I wouldn’t want to try that, that doesn’t look very good, or man, that looks great. I would love to try that.”
And I think in many cases it’s food tied to an ethnicity of one kind or another that maybe we wouldn’t normally get to try in a restaurant in Winnipeg.

Anderson: Right. So good for you for doing this because you’re sort of, without me having to do it, you’re saying, “Yeah, this is worth it, or, or this one isn’t.”
Bellan: That’s exactly what I’m doing. And it’s been interesting. I’m loving chatting with the different people, the different languages, and just exploring all the foods and, and there’re some foods that I’m trying that people from that specific ethnicity are saying, “Oh God, do not eat that.”
I’ve had some good ones, I’ve had some bad ones. And for the most part though, it’s really good. I think it’s just cool to learn about other people’s heritage and what they eat and like.

Anderson:  So you said – in the clip I just played (referencing a clip he played before Shira came on the air) I love that one – the butter chicken. But if you had stuff that you bought that you went, “Oh man, this is a miss.” What would you say?
Bellan: I’m quite nervous to post some of the ones I don’t like because I’m called racist multiple times a week. And I’ve tried to make it clear that when I don’t like something, it has absolutely zero to do with the culture,  ethnicity, or country that the food’s from, it has everything to do with how the food tastes.
And I need to remind people that these are home chefs. I don’t know how they made the recipe. I don’t know that they followed a recipe. I don’t know that they didn’t put dog food in it. So, if I don’t like something, it doesn’t mean that it’s bad. It means that I personally did not like it.
 I try to be very open-minded to foods. I don’t eat meat. I’ll occasionally eat chicken – so that kind of eliminates a lot of the foods that I’m able to buy on there. But I am very interested in all the different ethnicities and their foods. Some of ’em are very scary ’cause they’re not foods I would eat every day, but it would be very boring if I was just buying chicken fingers and fries off marketplace.

Anderson: Well, that’s how I feel sometimes, right? I mean, even, you know, even with these delivery apps now, if we decide, well, we’re gonna order in, we’ll spend sometimes way too long deciding what we’re gonna have. Because it feels like even though we have all these incredible choices, it feels like it’s the same, four or five things and we don’t feel like it.
So I I like what you’ve done. Listen, on people being critical when you say you don’t like a certain food. You’re gonna have those people – trust me, being in the business I’m in, you’re gonna have people that are gonna make that connection. And just based on what I’ve seen of your stuff I don’t get a hint at all that it’s about the people you bought it from or their ethnicity.
It’s just you aren’t a fan of that particular food. And they may have made it perfectly, but you’re just not into that food.
Bellan: Exactly, and I’ve tried some North American foods that just tasted disgusting, too. And again, it’s home chefs and as for myself – I am the worst cook on the planet.
If I put something on Marketplace and someone ate it, they wouldn’t be ridiculing me. They’d be ridiculing my horrible cooking skills. What’s more fun for me is trying these foods that I consider strange. I had a really interesting one today. It was like a slippery, slimy, gooey shrimp. I couldn’t do it.
Someone might like it, but nope. Wasn’t for me.

Anderson: Yeah, and you’ve had some really cool ones, like a fairly recent post is the marshmallow flowers. I mean, incredible, incredible.
Bellan: They tasted unbelievable too. They did not taste like a store-bought, packaged marshmallow. They had a very unique flavour and texture.
They tasted amazing. I would eat them every day and the girl who makes them puts so much time and love into them. She told me that it takes about two days to make with all the processing and all the different steps it takes, and they were so beautiful. I didn’t want to eat them, but of course I did.

Anderson:  Here’s the other thing too, about what you’re doing it, and you tell me, you probably didn’t realize this when you started doing it, but in some cases where you do this and you got a lot of followers, you’re getting a lot of views.
And when you say, “man, this is really good.” That person then gets maybe more orders than they can handle, but many of them are really happy about that. You had them call you up in tears after the fact and say, you know, “I was selling  these dishes to make a couple of bucks ’cause my, my family is struggling” and now they’ve got more orders than they know what to do with.
And, you have really helped them make ends meet.

If you would like to see any of Shira’s food review videos you can look for them on Instagram by entering winnipegmarketplacefoodfinds or on YouTube enter @shira_time

Local News

Marty Green expands his protest against extremist Jewish settlers to two more venues – and continues to be arrested – despite the Crown having dropped all charges

(Monday, November 9) In earlier posts we wrote about Marty Green having been arrested several times after continuing to protest Israeli settler attacks against Palestinians on the West Bank.

Here is an update to what has been happening to Marty:

The Rady JCC was quick to call police on the weekend to have Marty Green arrested for the third time since September. Released after his original arrest on September 23, and again, after his subsequent arrest on October 14 – even after Green’s agreeing to an undertaking not to return to the campus, police charged Green yet again – this time on November 7. The charge this time was breaching his release conditions. His placard, which proclaims the IDF to be complicit in outrages carried out by settlers in the West Bank, was confiscated by the Major Crimes unit, which is investigating him for hate crimes.

However, Green suggests the Campus ought not to celebrate prematurely. He disputes the Breach charges, saying that the Crown Prosecutor had already decided not to proceed with the earlier charges that were filed last month and, as a result, the restraining order that had been imposed upon him was, therefore, null and void at the time he was arrested on November 7.

Green says that the police eventually realized that was a problem, which is why they decided to add a new charge of “Disturbing the Peace.” Green describes this new charge – based as it was on conduct identical to the earlier conduct which the Crown investigated and decided not to prosecute – as a “shallow pretext for once again interfering with (his) hard-fought right to Freedom of Expression.” He further claims the confiscation of his placard prevents him from communicating its message “even in places where (he) still has every legal right to protest.”

The final word, according to Green? The campus may not have seen the last of him, his placard, his accordion… and his little dog, too.

(Tuesday, October 27) We received the following press release about Marty Green being arrested again, both at the University of Manitoba and at Shaarey Zedek Synagogue:

Both sides came to blows on Saturday, October 24, at the Shaarey Zedek Synagogue as security personnel sought to prevent Marty Green from interfering with synagogue traffic as he protested just outside synagogue grounds against the actions of religious settlers in Israel’s occupied West Bank territory. Synagogue Executive Director Rena Secter Elbaze quickly intervened to prevent further escalation. Police arrived shorty thereafter and detained Green for 45 minutes before driving him home and releasing him. It is not clear whether their decision not to lay charges was the result of their own onsite investigation or whether it was at the request of the synagogue executive.

Green has now been arrested four times in the last month and faces multiple charges for disturbing the peace, including two episodes at the Asper Campus and one more this past Friday (Oct. 23) at the University of Manitoba. While Green says initially he was merely handing out leaflets (at the Asper Campus), since his first arrest on September 23, he has returned to the campus with a large placard and an acccordion, accompanying himself while singing songs with lyrics that include such phrases as “The Jews Are Bananas….B-A-N-A-N-A-S”. In addition to listing actions of the religious settlers as including arson, vandalism, and theft, he pointedly alleges that the IDF has been backing up the settlers in their actions.

Green had earlier notified the Shaarey Zedek that he was contemplating bringing his protest to the synagogue. He was told that if he attempted to enter the grounds he would be prevented from doing so. At that time, Secter Elbaze told Green that his intentions were inappropriate, declaring the synagogue to be “a house of worship dedicated to prayer, learning, community, and spiritual engagement.” Green responded that if the synagogue were willing to contact the Crown and inform them that “that there was never any legal basis for their claims that I was conducting myself inappropriately at the Asper Campus” (with regard to his earlier arrests) that he would “voluntarily refrain from carrying his informational campaign to the synagogue(s).”

Green further argues that the recent “psak” (religious ruling) by leading Israeli rabbi Rov Dov Lior, in which Lior declares that it is not merely permissible but praiseworthy for Jews to steal olives from Arab orchards….that this ruling brings his protest within the proper realm of religious discourse. He says further that if the local rabbis were willing to speak out to their congregations against the aforesaid psak, that he might have refrained from taking his campaign to their grounds.

Although Green was released on Saturday without charges, police confiscated his placard. They explained that it was being held as evidence pending an investigation by Major Crimes as to whether it constituted hate literature.

There was no further information given as to what happened at the University of Manitoba.

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Former Winnipegger Adam Druxman living the Hollywood  dream

By MYRON LOVE A dwindling number of Post readers may still remember the song “You Ought to be in Pictures.”  Adam Druxman may not be in “pictures,” but his life’ s work is the next best thing.  For almost 40 years, the former Winnipegger has had the privilege of being behind the camera helping to make magic happen.
“I always loved the movies,” says the son of the late George Druxman and the recently deceased Joan Druxman. But, growing up in Winnipeg (Old Tuxedo largely),” he recalls, “the prospect of actually having a career in movies in the ‘80s was quite a reach.”
As a young adult, the closest Druxman came to the movie business was working for Adi’s Video Shoppe (which most of us of an older generation will no doubt remember).  Ultimately, it was a chance exposure to the Winnipeg Film Group that turned out to be his entry into film production.
The young, aspiring filmmaker signed up in 1988 to take a course in filmmaking – through the WFG – with acclaimed Winnpeg-based filmmaker John Paisz.
“From John, I learned to write, shoot and edit a film,” Druxman recalls.  “At that moment, I knew this is what I wanted to do.”
With a grant from the National Film Board of Canada and the WFG, the young filmmaker created a five-minute film called “The Guinea Pig Age,” a satirical look at how humans have become test subjects for products and the environment.
The next evolution in Druxman’s pursuit came in 1989 with a move to Toronto where he hoped to enrol in Ryerson’s film program.  “I decided in August that I wanted to go to film school, but it was way too late for enrolment,” he recounts.  “I wasn’t able to get into the program until the following year, but I decided to move to Toronto anyway.  That was my first time living away from home. I enrolled in some night courses and and also began looking for a job.”
He was, he says, encouraged to seek work in the industry as a production assistant – essentially a “gofer”, he points out. “I didn’t know that was a thing I could do. So I send out 1,000 resumés –with nothing on them because  I didn’t have any experience.”
His break came when he got a call at 2:00 A.M. from a production company looking for a production assistant.  “My roommate, Shanno Zaslov, answered the phone,” he recounts.  “She was so excited that I had received a call that she told them not to contact anyone else while she tried to find me at a surprise birthday party.  After that first job, I never looked back.”
Over the past nearly 40 years, Druxman has never  been out of work for long.
His first credited role – as third assistant director – was in a 1992 production called “Stay Tuned, shot” in Vancouver. It starred Pam Dawber (of “Mork and Mindy” fame) and the late John Ritter.  Druxman’s responsibilities included organizing the extras,   maintaining quiet on the set, blocking out pedestrians and outside traffic during a take, helping to ferry actors between their trailers and the set, and alerting the performers.
After that movie, Druxman moved to Los Angeles.  He was soon promoted to second assistant director and – four years later – was promoted to first assistant director  – a role he has performed with distinction ever since.
“ As first assistant director,” he continues, “in prep, you manage scheduling, logistics, day-to-day operations and locations. During the shoot, you run the set, give cast and crew their call times, deal with issues such as weather delays, safety on the set, and manage the time of the shooting day.”
Among the better known movies that Druxman has been involved with  have been: Adam Sandler’s “The Waterboy,” “50 First Dates,” “Boogie Nights,” “Transformers,” “Magnolia,” and two of the “Super Trooper” films.
Some of the TV series that he has worked on have included: “Weeds,” “Prison Break,”  “Fargo,, Dark Matters,” “Las Vegas,” and “Cosmos: Possible Worlds” – a remake of the popular series first created by Carl Sagan 45 years ago.
 “The crazy  thing about living in LA,” Druxman observes, “is that I could drop in at any random Starbucks for a cup of coffee and run into a writer or director who might ask if I am available for a movie or TV show.”
It was a tough decision for Druxman to leave LA behind and move his family to Seattle about 14 years ago.  “”We moved to Seattle to be closer to my wife’s family while our son was in his formative years,” he says.
Druxman admits that it was scary leaving LA.  “At first, I was didn’t tell anyone I had left LA,” he recalls.  “I was afraid that some producers wouldn’t consider using me because I wasn’t in LA anymore.”
Nonetheless, he felt confident that he was well-established in the industry and that – with movie and TV production largely moving out of what used to be described as “the movie capital,” -he would still be in demand.  His assumption turned out to be correct.
Seven years ago he and his family moved again – this time to Chicago – after working on the movie “Candyman.”
“Housing was far more affordable in Chicago as compared to Seattle,” he says.  “I had shot in Chicago four times before. I love Chicago. It’s a beautiful city.   And I love the people here. It’s like a giant Winnipeg.”
“I’ve been lucky to  have had a good career and met a lot of great people over the years,” Druxman says. 
Currently, Druxman notes, he is in between projects.  It is always a concern, he concedes – either feast or famine – especially since the industry is going through a lot of changes between the Covid lockdowns, multiple union strikes, the streaming services reducing their content, and more production going overseas.  But, he remains confident that something will turn up sooner or later.
 “This business is cyclical,” he observes.  “There is always a ying to the yang.”

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Young entrepreneur Jonah Shapiro balances business pursuits with university studies

By MYRON LOVE While most of us may not know what we wanted to do for a living when we “grew up,” Jonah Shapiro is an exception. The son of Sean and Kera Shapiro has been in business for himself since he was 14. Currently, he is balancing the responsibilities of running two businesses while taking commerce courses at Huron University in London, Ontario.
 The entrepreneur’s business career began six years ago while in Grade 9 at St. John’s-Ravenscourt – evolving out of  a business class he was taking  at the school.  “My project,” he recounts, “was marketing a golf shirt brand.  After six months, the business was so successful that I expanded my product line to include team and club apparel.”
His first customers, Shapiro recalls, were students in his class.  He then took over providing BBYO apparel.  (He served as BBYO treasurer for two years.)  He was soon providing apparel for local high school teams, businesses and specific events. 
“It was rather challenging at first getting my foot in the door, he concedes.  “Here I was, 14 years old, showing up and having had to have my father drive me to the appointments.”
 
Nonetheless, he made enough of an impression that he was soon receiving a lot of referrals.
Last September (in 2025), Shapiro began classes at Huron University with  Advanced Entry to the Ivey School of Business at Western University in London, Ontario.
At the same time, he officially incorporated “Student Merch”- and expanded his reach nationally.  The online Student Merch provides custom apparel and other merchandise for Canadian university groups.
Shapiro reports that he currently has contracts with student groups at Western, Queens, UBC, McMaster, McGill and York.  “There are more than 300 universities across Canada,” he says.  “We will soon have ambassadors at all of them.” 
This past summer, the enterprising young man started a second business venture in his home town.  “Benny’s Home Services” cleans windows.  Shapiro reports that Benny’s provided its services over the summer to 325 customers in and around Winnipeg.  This past summer, he says, the Benny’s team also provided its service to BB Camp – where Shapiro was a camper for many years as well as a counselor – free of charge.
He notes that the Winnipeg company has a crew of 14.  With Student Merch, Shapiro handles all the managerial work by himself.
 
This fall, the young entrepreneur received some prestigious recognition. He was one of 12 students to participate in the Morrissette Institute for Entrepreneurship’ s Founders Program, which recognizes Western’s top student entrepreneurs and community builders and pairs them with alumni mentors, along with an opportunity for leadership roles within the Morrissette Institute. The inclusion in the program comes with a  $20,000 scholarship.
The newest feather in Shapiro’s cap is his being invited to be a part of Tangerine Bank’s brand new Tangerine Business – a mobile-first digital banking platform for Canadian entrepreneurs and small businesses. Tangerine is Canada’s original digital bank.
“Tangerine asked entrepreneurs across Canada to help develop its new banking program,” he says. “I was invited to provide a young entrepreneur’s perspective.”
No doubt about it, to use an old phrase: “The world is currently Jonah Shapiro’s oyster,” and his potential would seem to be unlimited.  I am sure readers will be interested to follow his career achievements over the coming years.

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