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

On Bad First Dates, Hot Dog Drinks And The End Of Lucky Peach

8675626172_59bf8beb76_o

by Talia Kleinplatz | The folks at Food Republic break down what is actually meant by “Natural Flavours” on food labels and why companies can continue to use the misleading term.

An upscale Vancouver restaurant will play host to reality TV series First Dates which offers an awkward glimpse into the wonderful world of blind dating. Filmed at Earls Yaletown, natch.

New data shows some concerning stats about unequal tipping practices based on race and gender in the restaurant industry.

“There is still a $4 per hour wage gap between what white workers and workers of color make in the restaurant industry, and it’s because workers of color are relegated to lower-level positions. In fine dining, they work as buses and runners, instead of as server and bartenders.”

At $50 per pound, this butter is only available in retail once a year and is used by some of the best chefs in America including Per Se’s Thomas Keller.

Just because you can do something doesn’t mean you should. Case in point: the hot dog-infused cocktail. Sure they say it’s delicious, but I have my doubts….

In a fun instance of life imitating fiction: Heinz ketchup will be running an ad created for the company by Mad Men’s Don Draper.

Imbibe rounds up their picks for the best in decaf coffee. Spoiler alert: includes mentions of Vancouver’s own 49th Parallel.

Restaurant owners are engaging in important dialogue about joining the sanctuary restaurant movement which designates their establishments as safe spaces from racism, sexism, homophobia and other forms of discrimination.

The Guardian share some helpful hints for growing exotic houseplants from your food scraps including pineapple tops, avocado pits and citrus seeds.

Ice cream, you scream! As warm weather rolls around, Earnest gears up for opening a commissary and scoop shop in East Van.

And what better way to consume your ice cream than atop a slice of locally made pie? Well, you’re in luck because The Pie Hole will be launching soon in the Fraserhood.

Nothing like a poorly poured Guinness to get a rise out of people! Unfortunately, our own Railtown Cafe bore the brunt of the beer-based wrath after posting a photo of a glass overflowing with stout (and not in a good way).

A fascinating round-up of Canadian culinary history from the folks at The Globe and Mail. From Schwartz’s smoked meat, margarine and tortiere to our collective obsession with Kraft Dinner, our food identity is diverse and steeped in the complex history of our country.

Whether waffle or curly, from the boardwalk or the cafeteria, Lucky Peach asks a few staffers about their ideal french fry.

In an effort to support her local Planned Parenthood chapter, Deepi Ahluwalia put together a stunning (and sold out) exhibit showcasing photopraphs of 14 influential female chefs in Los Angeles.

Some of the best in the industry say a heartfelt farewell to beloved food magazine Lucky Peach. After six years the James Beard Award-winning publication will put out its final edition this fall.

Eating via Instagram honours this week go to The Food Gays and their cucumber kimchi salad.

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.