Pretty stoked about Harvest Community Foods, which just opened over the weekend at 243 Union Street. The shelves are a little sparse to start off, but we picked up some great cheese from Golden Ears (mmm, Neufchatel), plenty of organic kale, and some salmon burgers from Daily Catch. Plus their steam buns are pretty amazeballs! Check it out for yourselves.
by Andrew Morrison | Back in September of 2011, we posted about “This Space”, a little 600sqft box at 243 Union St. that needed a concept…
This Space is a community business project situated at 243 Union Street in Vancouver’s Chinatown/Strathcona neighbourhood. Over the coming months, a series of polls will allow people to vote on the various decisions needed to start a business in This Space. From big decisions such as “What type of business?”, to simpler questions like “What art should design the walls?”, the community will help us decide every aspect of This Space. If you live, work or play near This Space, you can vote on these and other questions. We encourage comments and discussion on all related topics. Every question will be important in building a sustainable business that your community needs. If you have skills, there will be opportunities along the way to work for This Space.
Anyway, the resounding consensus from the neighbourhood was to have it become a food store/grocery. And so it will be, which is cool, because we sure could use another one around here – one that offers better produce than the stuff we get a block away in Chinatown. “Harvest” is due in roughly two weeks, and will be open from 10am to 9pm, which would make it the only late suppertime ingredient-sourcing option around (nearby Benny’s shuts at 6:30pm). Here’s a conceptual look at the front branding…
It’s owned by Michael Leung, a 38 year old who returned from nearly two years of working development projects in Afghanistan (yikes) this past March. He’s looking to stock the shelves with local produce with help from Food Tree’s Anthony Nicalo (think CSAs, innercity farms). The cooler and freezer will be filled with dairy from Birchwood and Golden Ears, meats from Two Rivers and Maple Hill, and seafood from Daily Catch. I spied a pair of induction cookers while taking a look this afternoon, so there will be a limited hot food side of the operation as well. I’m told that we can expect creuset pots – stews, curries, and the like – as well as soups, sandwiches, and a steam bun or two. Word is that Top Chef competitor Trevor Bird is helping him get started in the chow department. Take a look below…
News from Scout supporter Dajoji
We’ve heard some feedback that Dajoji’s Men’s Chef Coat is a little too modern for some of your tastes. We want you to know that we’re listening and we’d like your opinion on what new design, if any, you’d like to see added to our line-up. We also know your time is valuable and you don’t want to spend it reading questions and clicking on little circles, so we’ve kept it simple.
Just one question, and there’s even a few pictures! To thank you for voting we’re also giving anyone who votes $20 off their next order. So not only will you get the Dajoji Chef Coat you want you’ll also get it for less! Read more
The good folks at Dajoji, makers of fine kitchen performance apparel, are now proud member supporters of Scout. We will be publishing their news and press releases on our front page, and hosting an individual page for them on our resources page. Get introduced by watching video above, click ahead for their first press release, or visit their Scout page here. Read more
Each week, Scout poses 60 questions to a local who has made life in BC that much more interesting. They pick and choose. The minimum response is 20 answers. A Rorschach test, for sure…
A chef by trade, Anthony Nicalo has spent his lifetime examining the connection between fine food and its farmed roots. Now, he carefully chooses exquisite, naturally farmed wines from small sustainable farms to include in the Farmstead Wines selection. The delicious wine in every bottle that bears the Farmstead seal meets a rigorous certification program, ensuring that each wine is not only naturally farmed and handcrafted, but is made with truly sustainable practices. These are rare, artisan wines of world class quality and consistency. To learn more, visit http://www.farmsteadwines.com.
Three things about your neighbourhood that make you want to live there: Moccia, Donald’s Market, and short drive to Cioffi’s.
Sexiest fashion item for the opposite sex: I’ve always liked the look of a men’s button down in the morning.
Favourite wine varietal: depends on what I am eating, but usually something with varietal character, balanced, un-spoofulated with nice acidity. Nebbiolo and Riesling are good bets.
One thing you’d like to change about Vancouver: People who are friendly but not nice. You don’t have to fake it just because you are on the West Coast. There are too many authentic, nice people in Vancouver to let the phonies have a say.
Bartender who could sell you anything: I don’t usually require a hard sell.
Cheap place for dinner: Nuevo Leon. Whenever I am in Chicago, I eat there at least once. They make their own tortillas and the lengua lampreada is fantastic. And it is BYOB!
Book you’re reading: Hot, Flat & Crowded by Thomas Friedman, Reality Check by Guy Kawasaki and The World Without Us by Alan Weisman. I simply cannot read one book at a time.
Last place traveled: Mexico. My wife was there for work and if I didn’t go it would have been over a month since I saw her. On the way, I met someone from the Austrian Embassy in Mexico City that wants to import Austrian wine- nice bonus.
Cliche that you use too often: Wine is grown, not made. But I don’t think it has quite reached full-on cliche status because I am usually the only one saying it.
Dead film actor you wish was still making pictures: Al Pacino. I know, I know, but the 70s and 80s version has left the building.
Best sneaker in the world: Seriously? We figured out 20 years ago that it wasn’t cool to make sneakers in sweat shops, but we happily drink wine sprayed with loads of chemicals and processed with powders, enzymes and industrial yeasts. Our standards for things we eat and drink should be at least as high as what we wear on our feet.
Your ancestry: American Mutt (Russian, danish, french, english, german) but everyone thinks I am Italian
Your paternal grandfather’s personal story: Paternal grandfather? Mediocre father, mediocre grandfather, lived long time. My maternal grandfather is another story. Papa Bill was brilliant, hardworking, salt-of-the-earth, good father, fantastic grandfather, died young.
Sport you gave up: I still haven’t completely given up soccer. And don’t plan to – goalkeepers can play a long time.
The number of fist fights you’ve been in: I’ve broken up a number of them. A kid punched me in 5th grade, but I just told him he should walk away quickly.
Cologne/Perfume you loathe: Too much of anykind. Especially at restaurants, wine tastings, etc.
The dish you’re most proud of: A few years ago, I made dinner for a friend and a girl he liked. The menu was my usual seasonal, simple approach. It worked. The objective of any chef should be to cook so well that you actually get other people laid.
Old television shows you can tolerate re-runs of: My lovely mother-in-law turned me on to Allo-Allo. I find it hilarious.
First memory: Planting seeds in my Papa Bill’s acre garden and driving the tractor with my Grandma Judy sitting on the back. I would always try to hit the bumps.
Album that first made you love music: Run DMC “Raising Hell”
Default junk food of choice: Wine, cured meats, cheese.
Biggest hope: Changing the way the world thinks about farming, food and agriculture. We will never be sustainable until we regain our respect and connection to the land. And sustainable is not just some green marketing bullshit, it is the ability of planet Earth to sustain human life.
photo: Pete Roggeman
Anthony Nicalo and Jessica Robinson
Dajoji chef coats are designed by chefs for chefs. Traditional chef coats are boxy and fit like a paper sack. Dajoji coats have been cut with movement in mind. Also Dajoji Kitchen Performance Apparel is traceable from Farm to Hanger. We have carefully sourced our materials and provide full transparency to you the wearer. Dajoji coats are made of 100% Organic Cotton from a cooperative in Texas. You don’t serve petrochemicals in your restaurant why would you wear them?
Dajoji currently offers two cut’s of our chef jacket a men’s and a women’s, as well as a bistro apron. Expect a butcher apron and a charcoal variation to come soon!
Who’s wearing the coat in Vancouver
Barbara-Jo McIntosh – Barbara Jo’s Books to Cooks