“No where else will I be able to use the sea’s natural tidal changes as my scaffolding in order to paint a mural on a large scale,” said Hula in a newly released video about his latest project in Saint John.
The partnership aims to bring the Microsoft for Startups program, expertise and resources to the Volta community through joint initiatives, events and access to technology.
Businesses in Moncton, big and small, are supporting employees who want to attend the global climate strike on September 27.
The next film to be screened is Linda Ronstadt: The Sound Of My Voice, October 23 at the Cineplex Cinemas on the east side.
The Canada East Spine Centre and its’ healthcare collaborators are dedicated to pursuing research that improves patient outcomes and raises the quality of life for their patients. The team, which includes, Dr. Manson, Dr. Abraham, Donna Eastwood, Richard Paixao, Tracy Underwood, Erin Bigney, Eden Richardson and Mariah Darling, has been named the August Research Team of the Month by the New Brunswick Health Research Foundation for their work.
Le Canada East Spine Centre et ses collaborateurs de soins de santé sont dévoués à la poursuite de la recherche qui améliore les résultats pour les patients et augmente la qualité de vie des patients. L’équipe, qui compte le Dr Manson, le Dr Abraham, Donna Eastwood, Richard Paixao, Tracy Underwood, Erin Bigney, Eden Richardson et Mariah Darling, a été nommée équipe de recherche du mois d’août par la Fondation de la recherche en santé du Nouveau-Brunswick pour leur travail.
The city’s night market, which has been taking place every Thursday evening since late spring on South Market Street outside the City Market, has grown to include 25-30 food and craft vendors and drawn crowds of 1,500-2000 on most nights.
Previously known as Wentech Solutions, anessa is a biogas software company specializing in decision-making tools for the waste-to-energy sector.
The Ontario-based chain specializes in fresh-to-order meals using healthy preparation methods such as flat-top grills, pat dry bacon and not using a deep fryer.
Mark MacLean, who co-owns the business with Kirk Worden, says it was time for the pizzeria to expand because it outgrew the old location.
