Western Living Magazine
These Are Your Top 5 Finalists for the 2022 WL Home of the Year!
The Home Tour: Black, White and Textured All Over in Vancouver
BEFORE AND AFTER: This 1970s Vancouver Home Goes from Drab to Fab in a Gorgeous Modern Renovation
Wine of the Week: Start Drinking Beaujolais or Christmas Is Cancelled
Recipe: Coconut Lemon Amaretti
New ‘House Special’ Docuseries Charts the Bittersweet Nostalgia of Chinese-Canadian Cuisine
Discover the Perfect Winter Getaway in Penticton
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
Western Living’s 2022 Holiday Gift Guide
2022 Holiday Gift Guide: Gifts for the Kitchen Aficionado
2022 Holiday Gift Guide: Gifts for the Homebody
Introducing Western Living’s 2022 Designers of the Year Award Winners
WL Architects of the Year 2022: Measured Architecture
WL Robert Ledingham Memorial Award for an Emerging Interior Designer 2022: Studio Roslyn
The pair proved that Winnipeggers will line up in -30C for the right kind of ice cream.
Owners, Chaeban Ice Cream, Winnipeg
In a saturated artisanal-ice-cream market, it’s no easy feat to inspire a lineup ’round the block—and it’s even more impressive when you can do it on a 30-below Winnipeg winter day. But husband-and-wife duo Joseph Chaeban and Zainab Ali have (repeatedly) done just that since opening Chaeban Ice Cream in the South Osborne neighbourhood this past December. After their community helped 13 of Ali’s family members escape the ongoing Syrian conflict, the duo opened Chaeban Ice Cream as a thank you. As she told Global News, “What better way to show than by serving ice cream and putting smiles on people’s faces?” And their Lebanese-style ice cream (inspired by Chaeban’s own heritage and experience as a second-generation cheesemaker) has created enough of a fan base that the shop has become a permanent fixture.
Though there’s a do-good angle here (they even have a charity tip jar that they donate to a different organization every month), that’s only a fraction of the appeal. Chaeban and Ali have shaped a one-of-a-kind menu of flavours: Baba Beets mixes in sour cream and ricotta cheese with roasted beets, orange zest and poppy seeds; Abir Al Sham combines rose water, orange blossom and toasted pistachios with rare orchid-root powder. Even the most basic of flavours, vanilla, is anything but—the cottage-cheese base is infused with vanilla bean and Winnipeg’s Beeproject honey. Most ingredients are from Manitoba sources, like the strawberries in Prairie Barry, the beans from Dogwood Coffee in the Mustang Sally and the milk from Stonewall, Manitoba. Each offering is a beautiful blend of the local and the global—scoops worth putting on a parka for.