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…
Meditations - Enlightened gastronomic insights
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.
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…
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…
Current State of Parisian Food Writing
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…
Our food supply is neither secure or sustainable
Small, local mixed-crop farmers are a dying breed. The average age of a BC farmer is 59 years. Despite the great urban farming efforts of good people like Sole Food Street…
Video: Eating the PNE
For most kids with a fairly normal upbringing, fair food is comfort food. Gorging yourself on too much sugar, too much fat and too much fun was a right of passage. Sure,…
The Protester’s Guide to Good Eats
I would like to personally thank the protestors of Gastown and Downtown East Side restaurants. If it were not for the haute couture balaclava clad fashions and poetic…
Chinese Soul Food
I finally got around to making renditions of some favorite dishes of mine from the Yunnan and Hunan cuisine, as well as a Hakka dish that I learned from my father. I had…
Tyranny of Craft Beer
London, UK – How did craft beer come to rule our taps? Who allowed the pleasure of a simple pint to drown under barrels of manhandled complexity? This…
Guidance - Recipes & tips that will convert you
Thai Up Your Leftovers
I did something for dinner yesterday that was so brilliant in its future usefulness I couldn’t wait to share it. Not only is it delicious, it’s also extremely quick to…
The Fry
The last two summers that I’ve been in Edmonton I’ve been lucky enough to be around for The Fry party hosted at my friends Andrew and Fiona’s house. Not knowing what…
Blueberry Almond Financier Cake
My favourite part of the summer harvest season is eating through all of the different types of fruits. The beginning of summer (whether the Vancouver weather knows it or…
Eventail d’aubergines à la provençale
In this first week of my French stage, I’ve learned all kinds of tips and tricks . This ranges from suspending a soupy salad (like bulgur-less tabbouleh) in a tamis…
Campfire Yumminess: The Jaffle Iron
I’m always excited when my friends Denise and Darren come to the lake as that means they are bringing their jaffle iron. When they first told me about it I had no…
Spot Prawning With Foodists (video)
Foodists is a collective of obsessed food fanatics, and as such our relationship with where our food comes from is super important to us. Many of our motley crew live in…
What Do I Do With Leftover Rice?
I come from a long line of people who cannot cook the appropriate amount of food. There is never too little – that’s for sure. I believe it is a…
(the not quite every) Weekly Wine Picks
Finally got my act together to come with a reds list as partner to the white picks I posted a while back. Once again the emphasis is on wines that over-deliver in the…
Black Garlic?
Meet Sarah Reinertsen our latest guest contributor. The fortunate instance of a bus breakdown in the Himalayan foothills – after the bus driver tried…
Chocolate-Tasting classes in Vancouver
People get wine, even if they don’t get wine. My parents proclaim Yellow Tail to be the best thing they’ve ever tasted, but even they understand that…
Worship - Feasting at the temples of others
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…
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…
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;…
I thought I knew olive oil. I was wrong.
I thought I knew olive oil. In fact I’ve always sort been an olive oil snob, willing to pay extravagant prices for “the good stuff”, most often from…
Creative? – An Audience With Ferran Adrià
London, UK It is a question that quietly haunts chefs: what is creativity? From raw ingredients, fire and knives a meal is created, but is it inherently creative?…
Bringing Oysters to Curious Places
Serving oysters with a unique twist Richard Boucher and his team at The Curious Oyster Catering Co. have been bringing their wares to different venues across Vancouver. In…
Savouring the Garden
The pathway that leads to the front door of Savour in the Garden, the new restaurant headed by Chef Alex Haun, is winding and a bit rocky. That’s fitting, actually,…
Contest: We All Need Our Own Patch
Meet Patch, the self-watering planter for herbs and greens. Leave a comment you’ll be entered into a draw to win a FREE Patch planter for your kitchen windowsill.
Koko Monk by Levni Chocolate
A quiet little pocket of Kitsilano sits along West 1st Ave between Burrard and Cypress, just off of the south end of the busy Burrard street bridge. It’s a beautiful…
25 Things To Taste Before You Die
When I first pitched this idea to Alec in December, it seemed obvious that we should do it. Consume all of Vanmag’s “25 things to taste before you…