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

On Secret Bartender Hangouts And The Perks Of Being A Regular

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by Talia Kleinplatz | Pub by day, secret bartender hangout by night. Vancouver would definitely be cooler if we had one of these.

If you were stranded on a desert island, what bottles would you bring with you? SAVEUR editors were asked the age-old question and their answers range from overproof grain spirits and Hungarian liqueurs to bubbles and Braulio.

The days are getting longer, temperatures are rising and our snow days are behind use (fingers crossed). Let’s celebrate with some of the best spring cocktails on offer around the city.

Eater’s Sarah Fershein shares her thoughts on what it takes to be a regular (and the comforts that come along with it).

Increasing development in the Downtown Eastside stands to threaten the local urban agriculture movement which has provided alternate models of city-based food production and employment opportunities for at-risk residents.

In bad news of the week, a number of southern BC oyster farms have been closed after more than 300 consumers have fallen ill.

A petition with more than 80,000 signatures was sent to Starbucks head office this past week as baristas fight for equal parental leave to that of their corporate counterparts:

“…corporate employees who have just given birth will be able to take up to 18 weeks paid leave at 100 percent pay, and non-birth parents (partners, adoptive parents, and foster parents) will get up to 12 weeks paid leave….But those employed at Starbucks stores, including the baristas that serve as the company’s labor backbone, will get just a fraction of that: Birth mothers will be eligible for six weeks of paid leave at 100 percent pay, plus an additional 12 weeks of unpaid leave, while non-birth parents will get no paid leave (though they can take 12 weeks unpaid)”

The new Scout 25 has been released and lists some of the best restaurants across the city this spring. You too can weigh in on your top three favourite spots!

Corruption and bribery are plaguing the Brazilian meat industry as numerous countries (including Canada) ban imports. The decision comes in the wake of an investigation into producers knowingly selling rotten meat. Nice!

Our own Shaun Layton sits down with Nomad barman Matt Benevoli to talk guilty pleasures, favourite dive bars and biggest fears.

Ever wonder if there’s a reliable way to tell if your eggs have gone bad? The fine folks at Bon Appetit have your back with this simple way to test those bad boys for freshness!

As political tensions continue to rise down south, bars and restaurants alike are dealing with increased conflict within their establishment. Case in point: Portland’s Lucky Lab.

Top Chef alum Michael Voltaggio calls out no-shows in this humorous video that speaks to one of the biggest frustrations in the restaurant industry.

In the wake of Trump’s proposed budget which outlines cuts to numerous social programs, Meals on Wheels saw a huge increase in donations this past week. NPR takes a closer look at what Trump’s budget actually means for the program that provides 2.4 million seniors across the country with hot meals.

The Georgia Straight shares their picks for best happy hour bites around the city including Tacofino’s ceviche, Tableau’s poutine and the quesito fundido at La Mezcaleria.

Vancouver Magazine’s Neal McLennan finds Gastown’s Zero Zero Pizza to be lacking and redundant in a city with a solid selection of spots to grab quality pie.

Diagnosed in 2013, acclaimed cookbook author Paula Wolfert has decided to fight back against dementia with a steady diet of dark chocolate, bulletproof coffee and salmon.

In a follow-up to last week’s sad news about Lucky Peach’s imminent end, founder Peter Meehan pens a short but heartfelt letter to readers.

Eating via Instagram honours this week go to AnotherVancityFoodie and this stellar lineup of Beta5 cream puffs. Because cream puffs.

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.