The GOODS from La Mezcaleria
Vancouver, BC | We are looking to fill serving and hosting shifts. Aside from the characteristic duties of their positions, every one of our staff members helps with all aspects of customer service, from food-running and customer billing to general customer interaction and other duties that help keep our customers satisfied and the restaurant operating efficiently. Expect industry standard salaries, tips and industry-leading discounts on restaurant products on or off-duty, as well as on-shift food and drink benefits aside from mentioned discounts. We are a busy and popular Mexican Bar & Grill in the heart of Commercial Drive and have a great team already in place. Please send your resume via e-mail to alex [at] lataqueria.ca with “FOH staff” in the title. Read more
by Sean Orr | Our puritanical past future? Candidate for Burnaby mayor promises to ban kissing, holding hands in public. “Perhaps I don’t know what I’m talking about, but once I’m getting in I have to figure it out…” Sounds like she’s already a seasoned politician! Best comment: “Our Grandfathers fought for us to have this freedom…” Yes, our grandfathers fought the Nazis so we could hold hands. That was pretty much it.
Oh, and they also fought so our children could wear sexy Halloween costumes: ‘Sexy’ Halloween kids costumes at Value Village anger mom. Almost as disturbing are the weird, free market mantras littering the story’s comment section, a la ”if parents didn’t buy these costumes they wouldn’t exist”.
Only 3% of Vancouver residents think they have reasonable rents or mortgages. We love Vancouver and are willing to pay through the nose to live here…er…we just don’t want to pay through the nose to live here…
Related: B.C. builds lots of housing. But you can’t afford any of it. “But how about rezoning Shaughnessy, where the average density is one-third that of Grandview-Woodlands?” Because Shaughnessy, that’s why.
I just worry that our Most City status will be affected: Vancouver ranked the most city in the world.
Never forget! This was actually the lede in one of our major daily newspapers: Heads up, guys: Those trendy man buns can cause the loss of your precious hair. Speaking of heads, that is the exact location I would prefer to be shot after reading that.
Related: Angry Yoga. “And discover the present moment, and don’t think about this town…”
And definitely don’t think about this: Vancouver residents speak out against homeless shelter. “Residents in the area say they’re going to fight what they see as a plan that transplants the Downtown Eastside to their neighbourhood”. We demand social mix in the DTES, but god forbid there be social mix in the rest of the city.
To borrow from Mark Twain: ”Suppose you were an idiot, and suppose you complained about homeless shelters; but I repeat myself.”
Obviously, other jurisdictions in the Lower Mainland need to step up: Surrey soup kitchen shut down on Thanksgiving. Yeah, because if you just stop feeding the homeless then homelessness will disappear.
Meanwhile, as Burnaby takes the National Energy Board to court, Kirk LaPointe wraps his lips around their, um, pipe: NPA pushes for LNG jobs in Vancouver. What jobs? Bird cleaners?
Meanwhile, Kinder Morgan questions how much B.C. First Nation still eats fish. Or, how much do you really enjoy that Starbucks latte, Terri-Lee? Because I’m about to take a dump in it…
The real drug pushers: Safeway, London Drugs and other pharmacy chains threaten legal action if cigarette sales banned.
The bubble has popped: Canucks say their sellout streak is over. One. Single. Tear.
The GOODS from Pidgin
Vancouver, BC | Gastown’s PiDGiN is pleased to introduce their 5,7,5 Japanese sake and whisky flights, each accompanied by a haiku-inspired description of three premium quality liquors. Start your journey with sake, and taste the rhythmic flavours and aromas of smooth and superior varietals. Continue your poetic flight through the unique moods of limited-edition Japanese whisky, and lose yourself in the prose and verse of rare, sought-after blends. Get all the details and (enjoy some haiku) after the jump… Read more
Holy good goddam, jerk chicken! It sucks that Meat & Bread only makes the Caribbean staple at their new location in Victoria, but life goes on. They start with their signature bun, smear it with a tang-mellowed cilantro-lime aioli, and then load it up with jicama napa cabbage slaw, pickled red onions, roasted Rossdown chicken thigh meat that’s been jerked both on the bone and off. Great taste peppered throughout. Take a look at the new digs below (and ask them to bring it to Cambie):
$9 | Meat & Bread (Victoria) | 721 Yates Street | www.meatandbread.ca
by Grady Mitchell | All things artisanal are in high demand these days, but few craftspeople can say they’ve been at it as long as Ken Diamond. Since 2002 he’s been bent over hunks of leather in his workshop, meticulously cutting, sewing and glueing them into beautifully handcrafted pieces that are each one of a kind.
Ken took a nine month course in upholstery when he first arrived in Vancouver. After plying that trade, he moved into building sets and props for theatre and film, and it was there that he first handled leather. His upholstery background gave him a basic grasp of the work, and the rest he taught himself. And he’s still learning every day at his workbench. Although he enjoyed set design, he was less fond of the film industry. He’d always dreamt of launching his own business, and not long after he started working with leather he founded Ken Diamond.
Perhaps best known for their line of moccasins, the company also offers items that will hold your cards, cash, and secure your pants. Every piece that leaves the workshop is hand-made by the man himself, his wife Marla, and his apprentice Lukas. What machines they do use are of the old-school, press-and-punch variety. And they plan to keep it that way.
Although their popularity would handle speedy growth, Ken plans to keep things small, to continue building by hand, and to grow slowly rather than burn out. That care and patience is what makes his work so excellent. You can see it firsthand if you visit their open storefront at 756 E Powell, where you can check out the goods personally, and watch them being made just a few feet away in the back room. To learn more about Ken Diamond, visit his website.
(via) Professor Nicholas Humphrey digs into the reality and purpose of human consciousness for The Royal Institute:
Consciousness is at the core of our very existence. An intangible constant that underpins our experience of the world. But for centuries it has been the frustrating source of a seemingly impenetrable explanatory gap – it is largely a scientific mystery.
As we interact with the world, stimuli trigger physical processes in our body. Nerve cells transmit messages around the body and through the brain. But how do these physical interactions give rise to the conscious sensations we experience? Can we get conscious sensation from nerve cells alone?
In this video theoretical psychologist Professor Nicholas Humphrey asks whether consciousness could all be an illusion. Could it be a mirage constructed in the theatre of our minds? Perhaps the questions we should ask are not centred on sensations themselves, but merely on the appearance of those sensations.
And why does consciousness, in any form, exist at all? How did it evolve? The answer might lie in our social interactions. Consciousness elevates our interpretation of the world and the people around us. It alters our psychological profile and breathes joy into our experiences, and makes us value life itself.
The GOODS from Truffles Fine Foods
Vancouver, BC | We are currently looking for a dynamic, creative and passionate sous-chef to join our team and support our Executive Chef. We offer flexible work hours, mostly day shifts, competitive wages, benefits plan and room for promotion. We are a fast growing catering company with a great staff and fantastic work environment. At Truffles Fine Foods Catering & Cafes, we are passionate about achieving the highest levels of culinary excellence and customer service. For more information about our company, visit our website. Details after the jump… Read more
It is the gold standard of urban water supplies. The New York City watershed was assembled during the 20th century, and the system’s underground aqueducts are considered an engineering marvel.
The GOODS from The Irish Heather
Vancouver, BC | Single-malt whisky lovers can sample rare tipples straight from Scotland when an ambassador from one of the country’s premier distilleries pays Vancouver a visit.
On Thursday, Oct. 30, join Ruaraidh MacIntyre, the Ardbeg/Glenmorangie brand ambassador, for a wonderful whisky supper at The Irish Heather and Shebeen Whisk(e)y House which is the official Ardbeg Embassy in Vancouver, BC.
The evening will commence with an Ardbeg-based cocktail in the Shebeen. Hobnob with fellow scotch lovers and meet Ruaraidh and staff in a cozy, casual setting. Then revellers will move to the Irish Heather Long Table, where MacIntyre will help you taste your way through Ardbeg 10-year, Ardbeg Auriverdes, Ardbeg Corryvreckan and Ardbeg Uigeadail.
Following the tasting, a savoury supper will be served, including lamb shank pot pie, colcannon mashed potatoes, maple-glazed carrots, with bread pudding, fresh Okanagan fruit and caramel sauce for dessert (served with a surprise whisky pairing). The dinner will also offer vegan, vegetarian, gluten–free and dairy-free options… Read more
by Andrew Morrison | Maxime Bettili and Julien Aubin’s highly anticipated Au Comptoir is getting close – really close – to opening day. They’ve got a few more hoops to jump through as well as a couple of friends and family runs, but if there are no major hiccups their French eatery at 2287 West4th in Kitsilano will open for its first service next Friday (October 24th).
As you may recall from when Scout broke the news of Au Comptoir’s coming back in July, Bettili and Aubin are old friends. They met at hospitality school in France 17 years ago and have worked at restaurants such as Les Faux Bourgeois, Bistro Pastis, and The Acorn in the five years since they moved to Vancouver. This is their first fling with ownership, and the theme – a morning to evening Paris-style cafe – is close to their hearts. Back in the summer, I wrote of the affinity thusly:
What they have planned for the space is not like most French-themed cafe/bistros one readily comes across here across the pond. They’re going to strive for the same kind of cafe-style service that predominates in Paris, which is to say it’ll be open all day, from morning until night, with no reservations. Such establishments are liberating for customers used to New World protocols. One doesn’t feel rushed or guilty for taking up a table for an hour and a half with a good book and a beer. To French servers, refreshment has no check average, and the pace of a guest’s experience is none of their business. Whether you’re in for a bottle of wine with a steak frites or a cafe au lait with a pain au chocolate at 9am or 9pm, service is service. Of course, only time will tell if Aubin and Bettili will be able to pull off this uniquely ambivalent shoulder-shrugginess. The chasms between Canadian and French tipping traditions and our understandings of what constitutes a “living wage” are tres deep.
I did a walk-through of the space yesterday and I gotta say, I’m really excited for this one. That could be because I miss Paris a lot, but for the most part it’s on account of the look, which is pretty damn convincing, and the menu from chef Daniel McGee (ex-Pidgin), which reads like it belongs in my belly. Think omelette aux fines herbes for breakfast, hardy croque monsieur with frites for lunch, and beef bavette with pommes dauphines for supper.
Like I said, they’re on track for this Friday. Fingers crossed, it will be so. Have a look…
The GOODS from Thomas Haas
Vancouver, BC | With the holiday season just around the corner, Thomas Haas Chocolates & Pâtisserie is set to mark the occasion by unveiling new holiday-themed signature confections, festive gift boxes and sweet stocking stuffers.
This year, Thomas Haas has added several new items to his seasonal lineup including Tannenbaum, a delectable handcrafted chocolate tree filled with caramelized chocolate-coated nuts and decorated with truffles; Holiday Marshmallows, available in Tahitian Vanilla, Cinnamon, Peppermint and Red Berry varieties; and Holiday Bark, a tree-shaped 79% dark chocolate bark decorated with seasonal dried fruits and caramelized nuts.
Thomas Haas is also once again offering his ever-popular Christmas Stollen — a deliciously moist German Christmas cake made from wholesome almonds, rum-soaked golden raisins and freshly zested oranges — and is taking preorders for his Bûche de Noël (Yule Log), available for pickup on December 23 and 24 only. The full range of seasonal Christmas specialties at Thomas Haas can be found after the jump… Read more
by Grady Mitchell | If you frequent coffee shops around East Van, you’ve probably seen artist Sean Karemaker intently hunched over drawing in a notebook or sketch pad. He got started as a kid, growing up “off the grid” on Vancouver Island. “I turned my closet into a little comic studio,” he says. The comics led to painting – “I wasn’t very good at sports, so I started doing watercolour courses with a bunch of old ladies” – and from there, things kept rolling. “I guess I haven’t really stopped.”
Many of Sean’s ideas start as scribbled passages in those sketchbooks, each paired with an aimless painting. Those poetic snippets usually detail a remembered experience or worldly observation. From these early concepts Sean will later create his larger, more involved pieces.
Even if the words don’t appear in the final piece, it wouldn’t exist without them. For a picture to speak to Sean, it has to tell a story. “Sometimes people aren’t looking for that, they just want an image,” he says. “But without that exploration it just feels flat to me, it doesn’t feel like I’m making anything meaningful.”
The final form of those stories take many different shapes. Of course, he’s painted on traditional canvases and created comics, but he’s experimented with other forms as well. For one project, The Life of People, he detailed the span from birth to death over an uninterrupted 27-foot scroll. Most recently he’s begun using epoxy and rubber mouldings to build detailed, 3D dioramas where his characters emerge from their wild backgrounds.
While investing personal stories into his work was daunting at first, it soon became the core of his art. Pouring himself into the work allowed others to relate and connect, which for him is exactly the point of making art in the first place. That’s why, if you see him working in a coffee shop somewhere, you should never hesitate to say hello. He tries to leave the studio at least once a day to sync back in with the real world. He loves when curious onlookers ask him about his work. “You get a lot of energy off of people,” he says. To see more of Sean’s work, visit his website.
The GOODS from Odd Society Spirits
Vancouver, BC | Odd Society Spirits is set to launch a limited release of Wallflower Oaken Gin on Friday, October 17th. Aged in American white oak rye casks for 5 months, this specialty spirit is sure to wet any gin aficionado’s appetite. With just over 300 bottles available, Odd Society Spirits’ Oaken Gin is guaranteed to sell out quickly.
The oak softens the floral notes of its Wallflower comrade while awakening bright citrus flavours with hints of caramel and offering a subtle woody undertone. An extremely versatile gin, it is recommended to be enjoyed straight, on the rocks, with tonic or incorporated into a classic cocktail like the Negroni. Oaken Gin is available in 375ml bottles and priced at $28 at the distillery (prices will vary at private liquor stores throughout Vancouver).
In honour of the Wallflower Oaken Gin’s debut, Odd Society Spirits will be celebrating at the distillery’s cocktail lounge from 1pm – 9pm on Friday, October 17 with featured Oaken Gin cocktails, plus the Tacofino Food Truck will be joining the festivities at 5:30pm. Read more
The GOODS from Bambudda
Vancouver, BC | Bambudda’s Ray Loy is pleased to announce the appointment of Chef Curtis Luk (formerly of Top Chef Canada Season 2, Fable Restaurant, and, most recently, The Parker) as head chef at the Nouveau Chinese restaurant.
“It’s a perfect match,” says Luk of his new position. “Ray and I were both born in Hong Kong. We both grew up in Canada—in my case Ontario and in Ray’s right here in Vancouver. Because of that, we share a similar Cantonese culinary foundation, as well as an appreciation of Western techniques.”
“Cantonese restaurants were the first type of Chinese cuisine to come to Vancouver,” says Loy. “With Curtis at the helm, Bambudda will continue to reinvent classic Cantonese cuisine with a fresh spin. No one is able to embody that spirit quite like Curtis.”
Chef Luk’s constantly evolving menu, served family-style, places an emphasis on melding traditional flavour combinations with fresh, locally sourced ingredients.
Pork Belly with Taro is served with a sauce of Red Fermented Tofu and Lime. The Salt and Pepper Humboldt Squid is pan-seared and served with a house-made sauce of Szechuan White Peppercorns and Shallots. The Pork Dumplings (gaau) are paired with a Watercress Sauce and Pickled Ginger Salad.
Vegetarian diners will continue to be tempted by Bambudda’s vegetarian and vegan offerings such as Crisp Tofu with Sichuan Pepper, Wood Ear Mushrooms and Kale; Double Cooked Eggplant with Seasonal Vegetables and Crispy Rice Noodles and Roasted Kobocha Squash served with locally harvested Sea Lettuce.
Head bartender Tarquin Melnyk’s inventive cocktail list features in-house infusions of rose hip, citrus, clove, cardamom, green tea and rhubarb that pair perfectly with Chef Luk’s creations.
Bambudda offers a quintessentially Vancouver dining experience where East meets West in new and delightfully unexpected ways. Read more