A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Community. Not clickbait.

On Playing Slap The Bag & The Coming Hot Summer Of Ice Cream

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by Talia Kleinplatz | Chinatown is in for a treat as DD Mau is opening their second location underneath Fortune Sound Club.

Dig the brewery incubator model from the folks at Callister Brewing Co.. What an incredible way to share knowledge, space, and equipment all while turning out a great product!

Spot prawn season continues and this week Yew’s Ned Bell shows us how to make a lovely ceviche. So simple and delicious!

The Globe and Mail’s Alex Gill rounds up some healthy and fast lunch options around the city. She also takes a closer look at the recent Earl’s controversy around their decision to switch from an Alberta to a US beef supplier. (And can I get a “heck yes!” for Alex and her discussion of the state of female chefs in the city?)

The Straight looks at a few great spots to get your frozen treat fix. Soft Peaks just put ice cream and Tim Tams in the same cup and my life might be complete if didn’t have to wait for Fluffy Kittens in Chinatown. And speaking of incoming ice cream, I’m glad to hear that the second coming of Nero Waffle Bar will see them making their stuff. This summer is going to be worth licking!

NPR takes a closer look at the science behind picky eating. A fascinating read, especially as a previous hater of olives (a special thanks to David Gunawan for helping me see the light on that one).

BC Living rounds up the best spots to grab a Caesar across the city. Rodney’s Oyster House will forever have my vote.

How the Jungle Bird is making a comeback (or if you’re me, you’ve never had one and it’s a 100%, brand new experience).

The folks at Esquire share their picks for some favourite summer beers.

I’ve said it before and I’ll say it again: Detroit pizza is the shiz! Food Republic takes a look at the elements of my very favourite square pizza (the first of which is that it’s square).

An updated copy of The Waldorf Astoria’s Bar Book released this past week includes updated versions of classic favourites and over 1,000 recipes to choose from. Shall we toast with a Champagne Cocktail?

In defence of mayonnaise. Lucky Peach explores the sophistication and versatility of the stuff you probably reserve for chicken salad and tuna sandwiches.

Have you ever played Slap The Bag? Yeah, me neither but the wine-based drinking game sounds like far too much fun to pass up.

As the only squid recognized as sustainable by the Ocean Wise program, the Humboldt is now showing up on menus across the province.

This article on Prepper Conventions have taught me a few things: 1) Prepper (as in disaster preparedness) conventions (or PrepCons) are a real thing. 2) PrepCons are seriously fascinating and actually provide very helpful information for the end of the world as we know it.

Drinking via Instagram honours this week go to Issha Marie and this beautiful Bittered Sling nightcap.

A new site run by to local industry folks looks to connect potential employees with work in the spirits and beverage industry across Canada.

And speaking of jobs, check out Scout’s list who’s hiring locally right now.

Field Trip: Tagging Along for a “Glorious” Tomato Appreciation Feast

Inspired by their love of tomatoes and everything that farmer Mark Cormier and his farm crew put into growing them, the team from Say Hey Sandwiches head out to Aldergrove on a mission to cook a feast for the Glorious Organics team...

Reverence, Respect, and Realization: What The Acorn Taught Me

At 21 years old, I'm still just a kid and relatively new to working in restaurants, but I grew up umbilically tied to the hospitality industry. My father was a food writer, and my mother is a photographer. Their careers meant that most of my early years were spent in kitchens and dining rooms instead of on playgrounds and soccer fields; consequently, I learned my table manners before I could count past one hundred.

Amanda MacMullin Talks Seeking New Challenges and Becoming a ‘Grizzled Old Bartender’

Rhys Amber recently sat down with The Diamond bartender to catch up, swap 'war stories' and discuss the minutiae of the crazy, hospitality life.

On Expensive Hobbies, Title-Chasing & Getting ‘Rinsed’ in the Kitchen, with Josh Stel

The veteran Vancouver pan jockey and recently appointed Chef de Cuisine at The Mackenzie Room possesses a slew of attributes harder and harder to come by these days, so Rhys saw it fitting to reach out and see what makes him tick.