I have food sensitivities, I’m not just a picky eater!
Headlines that include any phrase relating to, and including, food sensitivities, intolerances, gluten-free, lactose-free and sugar-free catch my attention. Recently I was…
Meditations - Enlightened gastronomic insights
My Grandma Story at Rain City Chronicles
I was recently honoured to be invited to participate at a Rain City Chronicles event by telling a personal story that addressed the theme of “Recipe…
The Traditional Cookbook; Not Quite Done Yet
The computer has slammed the oven door on the souffle of traditional publishing. Even the cash cow cookbook market has not been immune to the deflation. Juggernaut…
Delicious on Wheels
I can honestly say that my fascination with food trucks started long before the current trend. I have sought them out in the various cities we have visited and at times…
Foodists Bake for the Quake
When we were approached a few weeks back by fellow Foodist Melody Fury about helping out with the bake sale she and Joy were organizing, the response was a resounding yes.…
Chocolate-Tasting Class at Kafka’s Coffee and Tea
Life is too short for bad chocolate. If you’ve always wondered what that percentage on the chocolate bar label actually meant, or whether buying Fair Trade chocolate…
Eggs for spring, naturally
Naturally gorgeous eggs make springtime celebrations pretty–and tasty. Or at the very least, you can say you’ve got a turducken omelette on the go.
Give us this day our daily bread.
I grew up in a family that had a very strong faith. Every meal we prayed thanking God for what lay before us. For me it was “just what we did”, but a disconnect came…
My bastard love pizza
Some people will be disgusted with this pizza but I’m ok with that. For me cooking is about experimenting and this pizza certainly combines many different types of…
Peruvian Provenance: A Trout Lunch in Lucre
In Peru, as in the case in Vancouver, provenance of what’s on your plate can be hard to track down. A fantastic meal at a great restaurant such as Astrid y Gaston…
Guidance - Recipes & tips that will convert you
Turkey Gumbo
I have a confession. I’ve never been a fan of turkey. No matter how it was prepared, whether it be lovingly roasted, minced or turned into my Mom’s famous curry, there…
A Sea of Sustainable Activity
Bluefin Tuna are in danger of extinction, oysters are disappearing and more than 170 billion pounds of wildlife are being removed from the seas yearly. By all accounts,…
Lychee Ginger White Tea Poached Asian Winter Pear
The last of our unique Chinese New Year recipes created by Vancouver’s Chinese food guru Nathan Fong is a dessert of Asian winter pear poached in lychee ginger white…
Green Tea Spice Rub Salmon
Today’s Chinese New Year recipe by local Chinese food guru Nathan Fong is green tea spice rubbed salmon. Barbecue rubs have always been popular in the South. Here,…
Chinese New Year…with a twist!
Our latest guest contributor is local Chinese food guru Nathan Fong, who kicks off Chinese New Year by offering us three unique recipes for the season; an salad appetizer…
Demystifying Chinese New Year treats + laughing sesame ball cookie recipe
Chinese (or Lunar) New Year is the most important festival in China and it is also celebrated throughout many Asian countries. It’s a time for family reunion, which…
Zantac Chili Challenge
Last week the Dirty Apron cooking school was filled with the smell of chilies, beef and a little friendly fire. The Zantac Chili Challenge semi-finals were on and three…
A Foodist guide to Liberty Village
Today’s guest post is by Rob Davidson, a commercial photographer, specializing in food photography for around 30 years. He lives and works in Liberty Village, a…
That Pasta Sauce That So Many of My Friends Love
Our guest post today is by Cara Payne. Cara’s first foodists article should have been about eroticism or sexuality, considering her education and interests, but she…
Chocolate Arts Holiday Extravaganza
There are two major steps involved in making chocolates. The first step is preparation: buying chocolate, cream, flavourings, and base ingredients; making various flavours…
Worship - Feasting at the temples of others
Japanese Culinary Arts
I recently put my employee tuition credits to good use with the UBC Japanese Culinary Arts course led by instructor Hana Dethlefsen. Hana was co-blogger of the former Two…
Blood, Bones and Butter Rocks
The other night I was at Barbara Jo’s Books for Cooks at an event (my own wife’s book launch event actually) and a friend was looking for a couple books to…
Rubin’s Rueben
Started by Brad Rubin, a native Chicagoan with a soft spot for casual family dining and diners of yesteryear, Eleven City Diner takes great pains to create the atmosphere…
Ravi Soups
Our guest post from Rob Davidson today is on a delectable Toronto soup shop. Rob is a commercial photographer, specializing in food photography for around 30 years. You…
2011 Van Mag Awards
Mark, Erin and I had the pleasure of attending the 2011 Vancouver Magazine Restaurant awards on behalf of Foodists this year. If you’re looking for a quick list of…
VPIWF Celebrating Excellence Awards
Even though the Vancouver Playhouse International Wine Festival was just getting started before I left for my stagette on Friday afternoon, it seemed fitting that my last…
I’ll “Wine Down” with Jay Jones Any Day
Degan did a great job sharing her recent experiences and picks from the 2011 edition of Vancouver Playhouse International Wine Festival, but she forgot to mention the…
Burned Rubber and Hidden Gems in Richmond
When Tourism Richmond sent out their invitation to join them to uncover some of their “Hidden Gems” they were keeping them a secret, and invited guests…
The Foodists Preview Hapa Umi
Recently Mark and I had the privilege of getting a first-hand sneak peak of the new Hapa Umi just before they opened. Hapa Umi is latest offering from this city’s…
“Like a big pizza pie – That’s Amore!”
When the moon hits your eye like a big pizza pie – That’s Amore! It was Friday night and in typical Vancouver style it was pouring. Armed with my umbrella I…