Meditations - Enlightened gastronomic insights

The Truth About Sriracha

Every foodie seems to know what Sriracha is—the hot sauce with a cock on the bottle. It has become associated with Vietnamese restaurants, yet the current version was…

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Ten Commandments of Dining Around

When it comes to Dine Arounds, Dine Outs or any “Eat At [INSERT CITY NAME HERE]!” complaints tend dominate the accolades. Why? In my experience, diner…

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Vodka Saves the Day

There are moments when you get slapped out of apathy and assumption-making that resonate a while. Meeting Elena was one such moment. In a few spoken words she shattered…

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YOU be the chef

I’ve had a few conversations regarding some customers wanting to customize their food to such an extent that it drives chefs up the wall and begs the question…who’s…

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Striking French Gastronomy

Many revolutions start in the belly. Empty stomachs and bare cupboards feed rhetoric, ideals and slogans. Sparked by food prices too high or food stocks too low revolution…

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Blue Dragon Heat

The ‘heat’ referenced in the post title is as much about competition as it is about spice At Foodists, we get a fair amount of attention from PR people…

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Naples: Authentic, Gritty + Raw

When my friends and I decided to go to Naples we were warned by others who had visited not to stay for too long because it was gross, dirty and disgusting. To the contrary…

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It’s Time to Tailgate!

Forget the presidential election noise, or the start of the school year. A crisp September Saturday in Iowa means only one thing to the entire state: It’s time to…

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Life of a French Stagiere

One dark morning last week, I made ham and eggs for one in a tiny skillet on an industrial range. Now, this has its pros and cons: Pro: With the high heat that comes out…

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The Flour Peddler

When I was back in BC this summer I had the very good luck of meeting Chris Hergesheimer, who owns and operates The Flour Peddler Enterprises. My parents met Chris at…

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Guidance - Recipes & tips that will convert you

Gluten free, not flavour free

A few weeks back my mom turned the big 6-0 and I wanted to do something spectacular for her. I began planning a surprise party with family and friends, complete with my…

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Greek Easter, Village Style

Today is the first day of Greek Orthodox Holy Week, Great Monday, which culminates on Saturday at midnight with Easter and the breaking of a 40 day fast. The Greek…

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Tarte Au Sucre, Take 2

A couple of months ago we had a Foodists Montréal movie night. Even though I was told we had loads of desert, being a sugar addict I just had to add to the sweets being…

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Black Bean Brownies Recipe

A few weeks ago a friend introduced me to a recipe that her sister swears by. A recipe for Black Bean Brownies. My sister is celiac so I have been interested in finding…

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Weekly Wine Picks

During a recent conversation a colleague, we agreed that one of the most difficult challenges for a consumer (or a wine buyer for that matter) in BC is finding wines that…

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A Foodists Valentine

Like many modern holidays, Valentines Day had sombre beginnings that have morphed into a celebration of the more happy things in life. Valentine’s Day was originally…

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A Taste of Delhi: Chole Bhature

The vegetarian Punjabi dish chole bhature—curried chickpeas with fried bread—is one of the most popular breakfasts in North India. It’s not tough to understand why:…

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The Cannery’s Salmon Wellington

As you’ve no doubt heard, The Cannery, an iconic Vancouver restaurant for 38 years, has closed its doors. All that is left on their website is the announcement of…

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Eggnog – Seasoned Tipling!

A few years ago I went on a search for an eggnogg recipe as find most store bought varieties quite disgusting. As I love vintage I ended up adapting a recipe from…

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The Most Delicious Pear & Almond Tart

“An apple resists being eaten. An apple is not eaten, it is conquered. The crunchiness of a pear is far more appealing. It is giving and fragile. To eat a pear is…

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Worship - Feasting at the temples of others

A Totally Offal Experience

When a friend of mine found out I’m writing a magazine piece on offal in the Maritimes, he said, “You have to meet Jesse Vergen.” Well, last week I had…

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Bocuse d’Or Team Canada 2013

“The simpler the food, the harder it is to prepare it well. You want to truly taste what it is you’re eating. So that goes back to the trend of fine ingredients”…

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The Chiveto – A Peerless Sandwich

I’ve had a few great and memorable sandwiches in life, as well many purely functional ones and far too many feeble ones imprisoned tightly together aboard industrial…

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The Pigs in the (Swabian) Hall

(OK the title doesn’t quite make sense but I’m still going with it.) When I was back in Iowa for a few weeks this September, a story in the Des Moines Register…

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Foodists Cutter Ranch Trip 2012

In order to appreciate the food we are consuming, I believe that one should have some idea of where their food comes from.  As you can imagine I was very excited when the…

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Taste of the PNE – Fair Fare

Fair food is what it is: Indulgence. So indulge and walk it off!

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Tulum: Part 1

The last time I was in Mexico, I was a pale 17 year old, away from home and my family for the first time. I was sent to Monterrey as part of an exchange program, and…

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The Waldorf Food Truck Fest Brings Community Together (With Killer Tunes to Dine By)

When I brought a fellow Iowan, and soon-to-be new Vancouverite, to the Waldorf Hotel’s now-weekly Food Truck Festival meet-up, he looked around in awe.…

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Picnic in VanDusen Park

Summer is finally here! I love being outside, and I love eating. Picnics are a perfect way to combine these two. The problem though is that prepping for a picnic takes…

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It Starts In the Vineyard

Life is about new experiences and for many people that means travel. Me, I travel on my stomach. All of my vacations are rigorously planned around trying new restaurants,…

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