Foodists

Came across the company Migros today and just love the packaging. Their corporate site shows the whole selection. The consistency, simplicity and subtle humour of the design is wonderful.

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Dynamic and different sausage packaging from Russia. The comments on the site are a good read, some think it is great and others find it artificial. Personally I am in both camps, the one I feel is the most successful is…

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BBQ Pork buns. I grew up with them; my mom was the master of making them from scratch. I always thought hers was the best. That was until I started soliciting ideas of where to go & eat in NYC. Two of my…

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I often fail to finish reading a book because of I have an attention span of a pigeon, and I get so overly excited about a new book that I jump onto it forgetting that the other book was unfinished.  This wasn’t so…

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I’m what you might call an ice cream fanatic and despite being lactose intolerant, I will never turn a scoop of it down. I’m also an Ube fanatic and for those of you who’ve followed along, I’ll spare you the…

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Ok, Foodists, time to tell all. Time to lift the veil, pull back the curtain and open the kimono. What’s your favorite secret cheat in the kitchen? What’s that little product or technique that you worry would…

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An event almost passed through my twitter feed without me noticing last week but luckily it didn’t completely pass me by. The evening was hosted by “Vancouver’s most passionate wine bloggers & sommeliers” and…

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“Hey, do you want to take a flavour trip?” What started as a pretty normal Sunday afternoon quickly became a mind-bending taste excursion featuring the much-touted miracle fruit. The science of it isn’t…

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After a decade of die-hard vegetarianism, I`m now at the stage of gourmandism where I will eat almost anything without flinching, but some of the things that I won’t eat surprise people. Offal? Bring it. Horse?…

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The other day I was talking about regionalism in food and what determines what dishes get to represent a culture abroad. “Take Thai food,” I said, “Northern Thai cuisine is really quite different from…

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I have a confession to make. I don’t like chocolate all that much. I don’t hate it and I’ve certainly been known to have a square of cacao or two with my espresso, but the excitement of going to a…

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As soon as it gets cold out and the umbrellas start cluttering sidewalks, I start thinking about comfort food and while the de facto comfort food in my family is really mashed potatos, I usually end up with pasta. What…

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Artisan cheese & aesthetic design are not a predictable pairing, but somehow it feels appropriate for a company in practice of classic craftsmanship to blend its standards with that of sustainable architecture.…

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Hell’s Kitchen celebrated their season finale at the acclaimed Araxi Restaurant + Bar in beautiful Whistler, British Columbia. As the grand prize restaurant of season 6 of Hell’s Kitchen, Araxi put on a…

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My beef with restaurants that don’t take reservations is that it doesn’t make sense to the customer (me, at least) to stand around and wait when I know where and when I want to eat. But what if it makes sense…

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