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

On No Soup For The Donald And Unsustainable No-Tipping Models

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by Talia Kleinplatz | Donald Trump is set to officially be named the Republican Nominee this week, but it’s good to see that so many restaurants continue to ban him.

Tales of the Cocktail kicks off the week and renowned chef Grant Achatz is one of the keynote speakers. Find out why the man behind The Aviary is taking a closer look at cocktail culture.

Food Republic strips away all of the conjecture, the bias and the partisanship and explores the pros and cons of GMO food labeling and what it would mean for consumers.

In a year that feels like the world has been flipped on its head, it’s important to appreciate the smaller things in life. For example, when scientists tell you that butter is better for you than bread, you should listen….and then you should eat all the butter.

The Atlantic takes a moment to thoughtfully investigate price disparities among different types of cuisine.

Tacofino’s newest location nears completion in Yaletown. There’s always room for more tacos!

For those who don’t know what Soylent is (myself included), this article breaks it down nicely. And for those that do, you may be sad to learn that the meal replacement is actually healthier than the average North American diet (but really, what isn’t these days?).

A closer look at migrant workers’ experiences working in blueberry fields across America. While the pay might exceed that of other jobs, the relatively short season keeps families on the move.

NPR pays a visit to Detroit – my home-away-from-home – to learn all about the history of the city’s infamous Coney Dog.

While a rare humpback sighting is a welcome surprise, the fact that the increase in pods in the Vancouver area may be due to changes in the oceanic food chain system is rather concerning.

In a follow-up to a previous Intel Brief, Vancouver’s living wage restaurant Ritual has recently had to embrace tipping after the no-tipping model was found to be unsustainable.

Jackie Kai Ellis tackles the age old question: What exactly is Canadian cuisine?

Not just a children’s book author! Lucky Peach shares 19 food inventions from Roald Dahl. I knew I loved his books for a reason!

Vancouver is Awesome scouts out some lovely spots to visit on Bowen Island, including my personal favourite, Shika Provisions!

Trevor Bird opens up Fable Diner in Mount Pleasant. I can’t wait to try that burger!

I thought my husband was a crazy person when he started drinking espresso and tonic but apparently I’m the fool because this is seriously a thing.

Eating via Instagram honours this week go to Beta 5 and what appears to be a bowl full of heaven.

Looking for work in the industry? Check out who’s hiring.

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.