Lose yourself in this short documentary film, the first about surfing in India, a country with a 7,500km, a population of over 1.2 billion people, and barely one hundred surfers.
Through interviews with local watermen we celebrate the joy of riding waves and the aloha spirit of the Indian surf tribe. As the numbers of surfers in the country keep growing each day, we hope that these stories may never be lost and shall help create a deeper sense of surf community in India.
Le Parisien is located at 751 Denman Street in Vancouver’s West End | 604-687-1418 | www.leparisien.ca
Vancouver, BC | You’re invited! Celebrate our two year anniversary with us on Friday, April 11th and through until May 15th. These past two years have made us so proud to be a part of the West End community and we are always excited to get to know new people. So whether you’re a regular customer or you’ve just been meaning to check us out, join us this Friday and be the first to try our new dinner menu featuring all main courses for $20 or less.
We’re also excited to present our new Spring ‘Wine and Dine’ menu. Enjoy three courses of French bistro favourites: Charcuterie, Roasted Free-run Cornish Hen with Frites and a Dessert of your choice. All complete with a bottle of house red or white from Calona Vineyards, $69 for 2 people. The ‘Wine and Dine’ menu features fresh, local ingredients that are carefully chosen by our executive chef, Alexander Carriere, to pair the recipes from the bistros he loved in Paris with the beautiful ingredients we have here in British Columbia.
What else is new at Le Parisien? Live Music! Every Thursday night we will showcase a new local artist, with music styles ranging from jazz, folk and more. This week, on April 10th Pepper Really and Yujiro Nakajima playing acoustic gyspy-folk and classic French favourites. The duo will be playing sets at 6:30pm and 8:00pm. Learn more about Le Parisien after the jump… [ Keep reading ]
Reader A.J. | South Granville | 9:14am | Vancouver, BC | SHARE YOUR VIEW
We love posting the photographs that reveal the views from our reader’s windows. Whether it’s a back alley in the fall or a sandy beach in high summer, we’re always stoked to see what you see from home, work or while on the road. What does your view look like right now? Take a snap of it and send it in. Check out the gallery of our all-time reader submissions below… [ Keep reading ]
The Greenhorn Espresso Bar is located at 994 Nicola St. in the West End | 604-428-2912 | greenhorncafe.com
Vancouver, BC | Greenhorn espresso bar is going through a spring make-over that will make your Greenhorn experience just a little sweeter. We reopen on Saturday for regular brunch service and the same killer coffee you’ve grown to love and depend upon. With the lovely spring and summer weather you’ll also likely be tempted to sit outside at one of our patio tables or at the bar of our new open window. And coming soon, a small, eclectic mix of vinyl in our new curated record shop in the back together with a show from local artist Aaron Blake Evans (opening Saturday April 26).
The GHOST HOOD series dovetails with the new HOODS section of Scout (launching on Monday)
by Stevie Wilson | In conversations about Mount Pleasant these days, the old “Brewery Creek” moniker is being increasingly employed on account of all the new breweries that have arrived in recent years. But what exactly is the significance of the name? It’s important to note that although it’s generally thought of as synonymous with the Mount Pleasant neighbourhood, the “Brewery Creek” distinction refers to a particular stretch of waterway that was integral to the growth and economic development of the area. Long before white settlers arrived, this expansive region was a popular harvesting location for First Nations. It would later become an important economic sector for new businesses thanks to its flowing natural resource.
The patch of land that became known as Mount Pleasant was originally shrouded in dense, dark rainforest. The creek that drained this forest into the salty waters of False Creek sat at the bottom of a large ravine that was open to the sky. It offered an abundance of flowers, berries, and other plants used by First Nations for medicine and food. The (now lost) waterway began near where Mountain View Cemetery is located today. Water flowed downhill just west of modern-day Fraser Street to a marshy, dammed area near 14th Avenue (Tea Swamp Park). From here, the creek flowed down the Mount Pleasant hillside, following a northeastern path alongside a First Nations trail (near where Kingsway cuts across Main Street), and continuing into the eastern waters of False Creek (which have since been filled in) near Terminal Avenue.
In 1867, the creek area in Mount Pleasant became Vancouver’s first piped waterway, delivering water by flume to Gastown – then the center of the city – and the boilers at Captain Edward Stamp’s Mill near the foot of Dunlevy (later known as the Hastings Sawmill).
The Brewery Creek region was defined by its open landscape, its distinct flora and fauna, and the numerous businesses that followed the path of the waterway – including several slaughterhouses, the nearby Vancouver Tannery, and an assortment of local beverage-makers that used the creek to power their water wheels: the San Francisco Brewery (later known as the Red Star Brewery), Mainland Brewery, Landsdowne Brewery, Lion Brewery, and the Thorpe & Co. Soda Water Works. [ Keep reading ]
Vancouver, BC | Grab your gourmet popcorn and a seat, and join MARKET by Jean-Georges for a culinary journey with an inspired take on the classic pairing of dinner and a movie. Shangri-La Hotel, Vancouver will be opening the doors to its private Blue Moon Theatre for an exclusive screening followed by a private four-course dinner at MARKET by Jean-Georges for. Kicking off the Movies at MARKET series, on April 23 and 24, will be the Vancouver premiere of Spinning Plates, an award-winning documentary about three extraordinary restaurants and the incredible people who bring them to life.
In Spinning Plates, a world-renowned three-star Michelin chef competes for the ultimate restaurant prize in Chicago, while privately battling a life-threatening condition. A 150-year-old restaurant in Iowa is still standing only because of an unbreakable bond with the community. And a fledgling Mexican restaurant in Tucson struggles as its owners risk everything to survive and provide for their young daughter. Their unforgettable stories of family, legacy, passion and survival come together to reveal how meaningful food can be, and the power it has to connect us to one another. Details after the jump… [ Keep reading ]
This is the sixth in a nine-part story chronicling Dageraad brewer Ben Coli’s exploration of two questions he had to answer before taking the gamble of his life in starting a brewery: What is Belgian beer and can it be brewed here?
by Ben Coli | When Erin and I found the address we’d been given for Brouwerij De Glazen Toren, we were sure there’d been a mistake: we were standing in front of a suburban-style house with a large garage on a residential street in a little village. It turned out that the large garage was actually a very small brewery run as a retirement project by Jef Van den Steen and two friends.
We barely had a chance to say hello to Jef’s partner Dirk De Pauw, because as we arrived he was loading a case of beer into his car and leaving on a run to a nearby brewery to trade beer for yeast. Glazen Toren is too small a brewery for yeast propagation equipment, and they brew too infrequently to maintain all of the different strains they use for their various beers. Instead, they decide which local brewery’s yeast would work well with that week’s brew, and they trade beer for it.
In the old days, yeast was an extremely local ingredient of beer. Beer was fermented by whatever wild yeast happened to float by on the wind, which varied with local climate and geography. The beer would be fermented by whatever yeast lived on the fruit skins from a nearby orchard. A couple of kilometers down the road there might be another orchard with different fruit and a different airborne fermentation culture that produced different-tasting beer.
When brewers began to domesticate yeast by reusing slurries that had made good beer, a newly-domesticated strain of yeast would be confined to one brewery. But when the brewery down the road had a fermentation problem, the brewer might come to borrow some yeast and carry a slurry of that particular strain home with him in a bucket, making a house yeast into a village yeast. If it was an exceptionally good yeast, it might be shared again and again and become a regional yeast.
Breweries sharing yeast used to be common practice. A healthy fermentation produces much more yeast than is needed to brew the next batch of beer, so if it isn’t given away, that excess yeast would just be discarded. Some breweries are getting more tight-fisted about sharing the biological property that is responsible for so much of their beer’s unique character, but there are other ways to get yeast now.
Trading beer for yeast sounds like a nice way to operate, but nowadays most breweries get new yeast from labs run by universities and private companies. These labs maintain libraries of hundreds of strains of cryogenically frozen yeast, which they will propagate on demand for breweries.
In Vancouver, we’re lucky to be close to the American west coast, the epicentre of that country’s beer revolution. In Hood River, Oregon, Wyeast maintains and propagates world class brewing yeast and sells it to both commercial breweries and home-brewers.
It is a strain of their yeast on which Dageraad’s core beers will be based. I first came across it at Dan’s Homebrew Supplies on East Hastings. The first beer I brewed with it absolutely hooked me. It was a beautiful Belgian blonde, fruity, complex and subtle. It was beginner’s luck. It would be a year before I’d manage to brew another beer as good as the first one.
But Wyeast doesn’t create its yeast strains from nothing. They scour the world’s breweries for their yeast, capturing, cataloging and storing the brewing world’s biological treasures and making them available to brewers everywhere.
Wyeast doesn’t say which particular brewery each yeast strain comes from, but certain brewing experts have some educated guesses, and these experts and my palate agree Dageraad Brewing’s yeast strain comes from a brewery in a tiny village in the Belgian Ardennes.
Illustration: Brockhaus & EfronEncyclopedic Dictionary | Map: Eli Horn | BREWER’S BLOG ARCHIVE
Ben Coli is owner and brewer of Dageraad Brewing, British Columbia’s first brewery specializing in Belgian-style ales. An award-winning home brewer, Ben formalized his brewing knowledge at the Pacific Institute of Culinary Arts and at Brewlab in the United Kingdom, earning a certificate from the Institute of Brewing and Distilling. Before his beer obsession took over, Ben was a writer of books, magazine articles and marketing content. He is currently writing a book titled “How to Love Beer.”
Odd Society Spirits is located at 1725 Powell Street in Vancouver, BC | 604-559-6745 | www.oddsocietyspirits.com
Vancouver, BC | The 14th annual San Francisco Worlds Spirits Competition officially announced their 2014 winners yesterday. Odd Society Spirits received multiple awards for their East Van Vodka, taking home gold for package design, and silver in the vodka category. The San Francisco World Spirits Competition is regarded as one of the most respected spirits competitions in the world. Products are evaluated by leading spirits professionals and are judged blind, making this annual competition one of the most reputable and recognized competitions in the spirits industry.
Thirty-nine spirits experts convened at the Hotel Nikko in San Francisco for the 14th Annual San Francisco World Spirits Competition March 20 through March 23, 2014. Distillers and importers from 63 countries submitted 1,474 spirits into 89 different categories. The packaging portion of the competition was judged independently and took place in a single day. A panel of four distinguished graphic and packaging design professionals awarded 78 medals for excellence in design from 201 packaging entries.
“It is an absolute honour to have our vodka recognized in multiple categories at such a prestigious competition,” says Gordon Glanz, Founder and Distiller of Odd Society Spirits. “Being able to compete on an international level is thrilling. Being awarded for our packaging as well as our spirit is overwhelming.”
The East Van Vodka recipe was perfected by Distillers/Co-Owners Gordon Glanz and Joshua Beach, while the package design was created by the brilliant team at Cause + Affect. East Van Vodka was created as a tribute to East Vancouver, where the distillery is located. Made from 100% malted barley grown in Prince George, East Van Vodka is distilled in custom-designed European-made copper stills and proudly blended with purified Vancouver tap water. The whimsical label features artwork of an owl named ‘Cornelius’ sporting a mustache, pipe and naval uniform, illustrated by local artist Shwa Keirstead. [ Keep reading ]