Foodists

Every year, Majid Khoury contemplates attending DinnerPartyYVR as a guest. But each year, Majid ends up being the host of a dinner, and with great pleasure, too. “It is such a fun event,” he says, “having strangers…

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Waffles, waffles, and more waffles. Diners are in for a treat! It’s a playful idea, but Todd Smith insists, “We’re not just making breakfast for dinner.” Here’s an indulgent sneak peek of what DinnerPartyYVR…

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While our society has become more in tune with our local food systems and awareness on sustainability has grown immensely, we are still struggling with the issue of how to feed those, who for numerous reasons, do not have…

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  We’re used to trees being sliced regularly around B.C., but in the bucolic region of Puglia? Not so much. Italy’s top olive oil producer, however, could possibly see a staggering million of its olive…

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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 with a hot rock in a cedar bentwood box that seared…

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#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 in size and expanded to include ex-Vancouverites…

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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 more at this one-off event!

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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. That’s right… Hot Sauce.

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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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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 pizza boom I’ve noticed that the traditional pie is…

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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 along as if propelled by wheeled luggage. The air…

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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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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 fun-filled night of German appreciation infused with…

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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 used frequently and what kind of dinners and…

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It is a great time to not only be an eater but an eater who readers about eating.  All around the world hungry scribes are reinventing food writing including fellow pioneers here on Foodists. But what about the culture…

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