Meditations - Enlightened gastronomic insights

Video: Cooking salmon on an alder fire with Sechelt Nation

At the age of about eight I remember a class field trip to the Museum of Vancouver. We’d seen quite a lot, but it was the small piece of succulent sockeye cooked…

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#dinnerpartyYVR Back for Third Year

#dinnerpartyYVR returns for its 3rd installment, and this time it’s bigger than ever! Following the success of the past two years, #dinnerpartyYVR has more than doubled…

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Follow Me Foodie to the 2nd Annual 6 Course Discourse!

6 Course Discourse is a culinary forum featuring 6 chefs who speak for 12 minutes each. Learn about their culinary philosophies, experiences, frustrations, passions and…

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Video: Aaron Smith’s Spicy Approach To Fundraising

We recently pledged support GoVoluntouring founder Aaron Smith and his campaign to help save sea turtles in Costa Rica in the form of a rather unique challenge. Hot Sauce.…

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“WE’RE GOING HUNGRY SO THEY DON’T HAVE TO”

It’s simple – we are going hungry so they don’t have to. We are engaging in a 24-hour famine to promote awareness and raise funds for food security in the DTES.

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What would Nonna say?

Pizza is having its moment and I couldn’t be happier. It is by far my favorite meal and on my “last meal list” if I ever head to the electric chair. But with the…

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The Curious Concept of Farmers Markets

The wide halls and thoroughfares of London’s King Cross Station echo softly with distant steps and scuffs early on a Saturday morning. Slumbering travellers shuffle…

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Fast Slow-food: How technology is fuelling the Slow Food movement

Technology is fuelling the Slow Food movement and creating a future where people are excited about and engaged with the slow-food they eat – in parking lots… and in boardrooms.

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German Food + Pop-Up Producer + Rain City Chronicles = DAS LEXICON

On March 22nd, Bestie, Ken Tsui and Rain City Chronicles join forces to celebrate all things German with DAS LEXIKON! Through storytelling and supper, Das Lexikon is a…

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The 70s Supper – #dinnerpartyYVR

Recipe collections tell a story. Through their tattered stained cards, clippings and notes you can tell a lot about their owners. Their likes, dislikes, which recipes they…

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Guidance - Recipes & tips that will convert you

Thanksgiving pumpkin pie revisited

How many pumpkin pie posts are too many? None I say! Especially when it’s Thanksgiving time again in Canada! A few years back I wrote about how I attempted to make…

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Let’s talk about Food at FUEL

FUEL will address four sectors of innovation, Design, Technology, Sustainability, AND FOOD!

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Plantain Crazy

  Recently I set out on a 30 day health challenge. It was called Whole30. The whole point was to only eat whole foods for 30 days and see how my body reacted. So for 30…

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Herring Under the Fur Coat: The Legend of a Soviet Delicacy

The Soviet Union collapsed more than 20 years ago. Yet many of the culinary traditions started in that era are still very much alive. Today I want to share one of…

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Koryo Saram Carrot Salad

Koreans in Russia and other former Soviet Republics, or Koryo Saram as they call themselves, are the oldest Korean diaspora in the world, having migrated to Russia from…

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Jaew Bong: Magical Laos Chilli Paste

I was completely hooked the first time I tasted Jaew Bong and knew I had to figure out how to make it at home.

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Salted Smelt with Cumin and Thyme

Growing up in Ontario, my dad used to come back from wintertime east-coast work trips with a bag of frozen smelt, but I never really understood where they came from…

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Winemaker’s Grape Cake

If you aren’t familiar with Patricia Wells, you should be. She’s the doyenne of bistro cuisine, and runs what I’ve heard is the best cooking school in…

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Silken tofu, chocolate torte and a revelation

Last week I was sent on assignment to Halifax, Nova Scotia* and stayed with friends. It was a glorious visit, and we made some pretty spectacular food, including a…

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Kale & Nori Turchetta with pumpkin seed salsa verde

Our latest new contributors are Lauren Mote and Jonathan Chovancek who are the co-owners of Kale & Nori Culinary Arts, and makers of Bittered Sling Extracts. This…

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Worship - Feasting at the temples of others

Raising the “STAKEs”

When I hear about restaurants in casinos I always think…“meh”. I conjure up visions of big plates of cheap food, smothered in even cheaper sauces. I once went to a…

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Mahony & Sons at Stamps Landing

                  I think I’m going to be spending a lot of time at the new Mahony & Sons at Stamps Landing. I could go…

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Mange to Basta! My Pasta Freska Experience.

My dad recently turned 78 and for his birthday my upwardly mobile parents and I journeyed to Seattle by Amtrak for the weekend. I highly recommend the train – it’s a…

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Film and Feast – an exciting event from Yash & Winner Winner

We foodists are always looking for new ways to celebrate food and food culture. We’ve been kicking around the idea of doing a food-focussed film festival and,…

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Cooking Classes For DTES At Risk Women Needs Your Support

What if I told you there was a local cooking class program specifically for these at-risk women that has logged hundreds of hours of training, served hundreds of meals,…

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bee

The Booze and The Bees

Growing up in North Vancouver, Michael Cober recalls being fascinated by watching bees working in the hives his father kept. “My love of beekeeping is about not just…

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Revolver Ends Coffee Debate

With Revolver I hereby declare the artisanal coffee wars over.

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Video: Eating Brackendale – Breakfast & Eagles

We’d heard chatter about a cafe up near Squamish called Fergie’s Cafe that people would literally drive up from Vancouver or down from Whistler for. We had to…

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Tickets Still Available for Passion Charity Event This Weekend

Hopefully you’ve heard the news about the 10th annual Passions: “Paint The Town Red” fundraising gala happening Sunday, September 15, 2013, from 5…

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Running On Wine

All marathons are long, but wineglass in hand one is longer than all others. Each September the legendary Medoc region of Bordeaux hosts the Marathon du Medoc;…

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