Chowder Chowdown
I decided to walk to the Aquarium after work on the coldest day in Vancouver going back several years. Not as insane as one might think when my understanding was there…
Meditations - Enlightened gastronomic insights
The Bratwurst Revolution
Today’s guest post is by Annika Reinhardt. She was born and raised on a farm with pigs, rabbits, and happy chickens in Eastern Germany. As a child she was the…
Wines for the Top 10 Tough-To-Buy-For People on Your Holiday List
Today’s post on Christmas Wine Gifts is by Natalie McLean, e-sommelier and Canadian wine site author. “Wine is one of the few presents that makes both the giver…
West Coast Chocolate Festival
Chocolate is one of the few foods we as humans will plan an entire festival around. It knows no boundaries. Despite its tiny geographical crop footprint, the cocao bean…
Lift Autumn Tasting preview
Living in Vancouver, a Foodist is spoiled for choice. With the number of restaurants opening, months, even years, can pass by before finally getting to that restaurant…
Scotch & Chocolate at the West Coast Chocolate Festival
I like scotch. I like chocolate. But the idea of mixing the smokey, peaty and sometimes rough flavours of scotch with the silky, sweet, luscious, and sometimes bitter…
Who’s Got the Most Creative Dessert Menu?
Which restaurants do YOU think have the most creative desserts? 99% of the time when I eat out, I order desserts. In the past few years though, compared to how interesting…
Contest: Ryza Rice Milk Prize Pack
Enter the Ryza Prize Pack Contest by adding a comment to this post making suggestion of things to make with Ryza Rice Milk. Draw on Thursday Oct 14th.
Make yogurt with your fileserver
Listen, yogurt is expensive, and I’m cheap. Somewhere along the way I acquired a taste for the stuff, and now I have a yogurt addiction. To satisfy my habit, I…
Guidance - Recipes & tips that will convert you
Picnic-Packin’
Although we had a late start, this has been the summer of dining al fresco. From working lunches to beach n’ Bocce dinners, I have attempted to consume this…
German Pretzels
After reading an article about pretzels (Laugenbrezeln) I got to thinking it would be fun to play with scary hazardous chemicals while making food. Okay, lye shouldn’t…
Arugula Salsa Verde
At my local grocery store in Harlem, I get a great deal on arugula – $5 for a plastic salad box literally stuffed full of spicy little leaves. Arugula goes into…
Foodists 2nd Annual BBQ Bootcamp
Foodists.ca is extremely excited to present our second annual Barbecue Bootcamp featuring BBQ Champ and author, Rockin’ Ronnie Shewchuk. Modelled after last summer’s…
Homemade Green Walnut Liquor
Today new contributor Cliff Hammerschmidt posts in the Foodists Guest column. Look for more from him soon. -Ed It’s that time of year again. Walnuts are at that…
Best Banana Bread Ever
Now before you angrily threaten me with a wooden spoon (after all, your banana bread is the best), give this recipe a try. One really can’t go wrong with bananas,…
Roasted Vegetable & Ricotta Loaf
Last night I was at a traditional Bavarian restaurant called Zamdorfer for a farewell dinner for our two friends from NYC. The friends are Sports Illustrated writer, Jeff…
Swiss Chard with fresh pasta and brown butter
Sunday nights are generally reserved for something a little special, slow cooked roasts or something more elaborate inspired by whatever I was able to get my hands on at…
The Theory Behind Eating Raw
Photo credit: Wockerjabby The Foodists Guest Contributor column will regularly feature content from travelling Foodists, subject matter experts and people we generally…
Rhubarb Season
Photo Credit: Gruntzooki It’s rhubarb season. Last week at the farmer’s market the guy in front of me loaded up on no less than 11 bundles and I watched…
Worship - Feasting at the temples of others
What to spend your xmas money on
Okay, so you didn’t get everything you wanted, got some cash and haven’t totally overdone it on baked goods. What to do? How about a copy of Bon…
Vancouver Tap News – Dec 17, 2010
Here’s what’s on tap in Vancouver this weekend. As always, first up is a tour of the current beer list at the Alibi Room. Le Nez Rouge Belgian Tripel…
Vancouver Tap News – Dec 2, 2010
While fellow Foodist Jer Thorp sojourns in New York, I thought I might take the liberty of reviving a favourite regular feature on this site that he used to write. Up till…
Beauty in Simplicity
Say the words “pork belly” and the eyes of any foodist will light up. That’s what happened when I read the words “crispy braised pork belly”…
Smart Cooks Wear Dajoji Kitchen Performance Apparel
I was recently asked to try out and provide an opinion of Dajoji chef coats to coincide with a special offer on Ethical Deals. That opinion is below. [Full disclosure:…
Celadon – Passion and Kimchi
We were in Whistler this summer, and happened upon Celadon Fine Korean Cuisine purely by accident. We were impressed by the food, but didn’t know the story behind it.…
Steveston’s Tapenade
I’ve always thought of Steveston as the land of fish and chips. The seaside town they forgot to close down that was perfect for a sunset summer motorcycle ride with…
Weekend in Whistler – Cornucopia 2010
Sometimes you live in a city for a long time but don’t get out to things that you would otherwise if it wasn’t so close by and thus more easily taken for granted. For…
Back to the Okanagan
Through my life I’ve been luckily enough to travel constantly through British Columbia. With family vacations, my own adventures and more music tours then I can count,…
The Prophouse Cafe: A terrific “third place”.
Starbucks may be the company that has most famously incorporated the concept of the “third place“—a place that anchors community outside of home (first…