SEEN IN VANCOUVER #492 | Making Sense Of The Abandoned Alley Chairs Of East Van

April 17, 2014 

This gallery of Alley Chairs can be found in our new HOODS section. It was curated by Nicole Arnett, an invaluable friend to Scout. It documents (invents) the dramas that explain the abandoned alleyway chairs and sofas of East Van.

EVERYTHING SEEN IN VANCOUVER

OPPORTUNITY KNOCKS | Yaletown’s Homer St. Cafe & Bar Now Hiring For The Kitchen

April 17, 2014 

The Homer St. Cafe & Bar is located at 898 Homer St. in Vancouver, BC | 604-428-4299 | www.homerstreetcafebar.com

The Homer St. Cafe & Bar is located at 898 Homer St. in Vancouver, BC | 604-428-4299 | homerstreetcafebar.com

The GOODS from Homer St. Cafe & Bar

Vancouver, BC | Homer St. Cafe and Bar is now recruiting for kitchen positions. We are looking for motivated candidates with a background in casual dining to join our award winning team. We are looking for team players who excel in fast-paced, high energy environments and are legally entitled to work in Canada. We value the interest of all applicants; however only those selected for an interview will be contacted. All interested candidates please forward your resumes to tret [at] homerstreetcafebar.com. Learn more about Homer St. Cafe after the jump… Read more

BREWER’S BLOG | On Two World Wars And Surviving Belgium’s Dark Age Of Light Beer

April 17, 2014 

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This is the seventh 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 | In Belgium’s forested, hilly Ardennes region, there is a valley called Vallée des Fées (Valley of the Fairies) and at the bottom of that valley there is a tiny village called Achouffe. In this village there was once a cowshed, and in that cowshed a tiny brewery was born.

Brasserie d’Achouffe was started by Pierre Gobon and his brother-in-law Chris Bauweraerts in 1982, which was a dark time for Belgian brewing. With the number of excellent breweries thriving in Belgium today, it’s easy to forget that Belgium, like North America, went through an age of industrial lagers.

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Of the more than 3000 breweries that operated in Belgium in the early 1900s, only 750 survived both world wars. The wars were tough on Belgium’s small breweries: those that weren’t outright destroyed had their equipment requisitioned by the metal-hungry German army.

When the smoke cleared and reconstruction began, things got really tough for small Belgian brewers.

Light, pilsner-style beers came into style in a big way, and improvements in refrigeration and transportation made it easier for enormous industrial breweries to distribute nationally. All across Belgium, small breweries that had been making regional styles of beer for generations went bankrupt. By the end of the 1970s, seven breweries were responsible for 75% of the beer made in Belgium. More than half of the country’s beer was brewed by just two breweries: Artois and Jupiler.

Today we can only imagine how many amazing styles of beer were lost with the closing of so many small breweries. In fact, witbier, that classic style of Belgian wheat ale that is now the darling of British Columbia’s craft brewers, was actually extinct.

But in the midst of the carnage, Belgian brewing still had glimmers of hope. In 1966, brewer Pierre Celis resurrected witbier when he opened a brewery in the village of Hoegaarden. Then in the early 1980s a few upstart breweries began to emerge from the metaphorical rubble. Anyone who has witnessed the explosion of craft brewing in the US and Canada over the last 30 years will recognize the story of Belgium’s beer renaissance: a few dedicated homebrewers, bored of industrial lagers and nostalgic for what beer tasted like in the “good old days”, started tinkering in their kitchens. They got their hands on some old tanks from the dairy industry, cobbled together makeshift brewing equipment and started a revolution.

Among them were Achouffe’s Pierre and Chris. Brewing with a lauter tun crafted out of the drum of a washing machine, they began hand-filling and hand-corking repurposed champagne bottles and selling their brew to locals.

To compete with the flood of industrial lager washing over Belgium, Pierre and Chris would need an amazing yeast, one that could complement their blonde ale with a balance of subtly spicy phenols and juicy, fruity esters. Fortunately for them, when they went to one of the few remaining local small breweries with a bucket, they got a yeast capable of turning their hobby into an empire.

La Chouffe image with permission from La Chouffe | Map: Eli Horn | BREWER’S BLOG ARCHIVE

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P&I_00040728Ben 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.”

GOODS | Red Truck Wins Gold With Pale Ale At The 2014 “Fest Of Ale” In The Okanagan

April 17, 2014 

Red Truck Beer Co. is located at 1015 Marine Dr. in North Vancouver | 604-682-4733 | www.redtruckbeer.com

Red Truck Beer Co. is located at 1015 Marine Dr. in North Vancouver | 604-682-4733 | www.redtruckbeer.com

The GOODS from Red Truck Beer Company

Vancouver, BC | The 2014 “Fest Of Ale” event was held on April 4th and 5th at the Penticton Trade and Convention Centre and had 35 brewers from BC and beyond. Each of the participating breweries put forward their best brews for judging. The awards were determined by industry experts Joe Wiebe, Craft Beer Revolution; Jim Martin, Metro Liquor; David Beardsell, brewery owner/consultant; Mike Garson, Mike’s Craft Beer; and Allan Moen, NorthWest Brewing News. The Judges awarded Best in Class for Pale Ale to Red Truck Ale made by Vancouver’s own Red Truck Beer Company. Take a look at the other award-winners after the jump… Read more

COOL THING WE WANT #429 | This Bird Flipbook Machine By Artist Juan Fontanive

April 17, 2014 

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(via) Beyond being transfixingly pretty, this machine flipbook by artist Juan Fontanive also makes a mesmerizing racket, of a sort similar to that of the old flip machines that would list arrival times at airports before life went digital. And if you dig butterflies more than hummingbirds, you’re in luck

EVERY COOL THING WE WANT

DINER | New Location Of Meat & Bread To Open On Yates Street In Victoria This July

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by Andrew Morrison | Frankie Harrington, Cord Jarvie, and Joseph Sartor are opening a new location of Meat & Bread - their third – at 721 Yates Street in Victoria, BC’s old Churchill Building. That’s between Douglas and Blanshard, so right in the heart of the city. It’s a heritage space – a little bit bigger than Meat & Bread’s Gastown location – and they have Craig Stanghetta reprising his role as designer. I don’t expect they’ll veer too far from the original modern-meets-heritage aesthetic, and the menu will still be anchored by their famous porchetta sandwich and either a vegetarian or grilled cheese. We can also expect a location-specific signature sandwich, much like Gastown has its meatball and Coal Harbour has its corned beef. They’ve only just taken possession and hope to start construction in early May for a July opening. Need work? They’re setting up interviews for core staff as we speak. Email your resumes to info [at] meatandbread.ca.

ALL ANTICIPATED OPENINGS

DRINKER | On Crafting The Classic Los Angeles Spring Cocktail, The “Brown Derby”

April 15, 2014 

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by Shaun Layton | As the seasons change, so do our choice of cocktails. With Spring is upon us, our tastes go from dark, strong, and stirred cocktails to those that are bright, refreshing, and shaken. Enter the Brown Derby cocktail…

Hailing from Hollywood in its golden years, the Brown Derby is one of only a few memorable drinks to have graduated from Southern California. Though not widely known for having a craft cocktail scene, LA did indeed have one, and if you know where to go, it still has one (avoid the “gimme a Goose and Red Bull, chief!” places that are a dime a dozen and check out place like The Varnish, The Roger Room, and Seven Grand).

The Brown Derby cocktail was named after the the famous hat-shaped watering hole in Hollywood that was founded between-the-wars by Wilson Mizner. The funny thing is that it got its name at another joint – the competition, so to speak – another LA celeb hotspot called The Vendôme Club, where stars like Canadian-born Mary Pickford and partner Douglas Fairbanks were regulars (they both also have cocktails named after them, but that’ll be another article one day). Legend has it that one night, Herbert Somborn, an ex-husband of Gloria Swanson, remarked how one “could open a restaurant in an alley and call it anything. If the food and service were good, the patrons would just come flocking. It could be called something as ridiculous as the Brown Derby…”

The Savoy cocktail book has a cocktail called De Rigueur that predates the Brown Derby and has the same ingredients, so purists (and nerds) may call the latter a copy. But you know what? It’s got a great story, so I’m sticking with it. Learn how to make it after the jump… Read more

OPPORTUNITY KNOCKS | Gastown’s PiDGiN Is On The Lookout For Front Of House Staff

April 15, 2014 

Pidgin is located at 350 Carrall Street in Vancouver’s Gastown | 604.620.9400 | www.PidginVancouver.com

Pidgin is located at 350 Carrall Street in Vancouver’s Gastown | 604.620.9400 | www.PidginVancouver.com

The GOODS from Pidgin

Vancouver, BC | Gastown’s Pidgin is currently seeking an enthusiastic part-time floor manager and server to join their team. Candidates must have experience working in a fast-paced restaurant setting and have a strong passion for hospitality, food and drink. Please submit your applications to resumes [at] pidginyvr.com. Learn more about the restaurant after the jump… Read more

GHOST HOODS | On The Rise And Tragic Fall Of ‘Nihonmachi’ On The Downtown Eastside

April 15, 2014 

The GHOST HOOD series dovetails with the new HOODS section of Scout

by Stevie Wilson | Railtown-Japantown is a compounded micro-hood that is part of DTES. Its boundaries are Main (some say Columbia) in the west to Heatley in the east and from the railway tracks (hence the name) south to Alexander Street. What was once a thriving industrial zone of warehouses and workshops has become something of a tech/design hub over the last decade. Railway St. itself is now a parade of local fashion houses (Aritzia has its head office here), design shops, tech start ups, interior stores, and even an urban winery. You’ll often find a food truck or three parked hereabouts, too, and a whole lot of Instagramming going down. What does the future hold for it? Either breweries and condos. Probably both.

Vancouver’s historic Japantown, however, is vastly different. Once home to generations of Japanese families and businesses, the area now features only a few remnants of the large community that once thrived there. The history of this cultural enclave is unique, and offers a startling look at the effects of racism, intolerance, and indifference in a city now celebrated for its multiculturalism.

Though the modern diaspora of Japanese-Canadians is now found throughout Vancouver, at one time this neighbourhood was the epicentre of local Japanese culture and business. The site spans from Cordova Street to Alexander Street, between Gore Avenue and Jackson Avenue, just north of Chinatown, with Powell Street as its (former) commercial center. It features several character buildings, primary historic sites, and a handful of municipally protected buildings, each indicative of the neighbourhood’s development – and its subsequent losses – experienced over the last century.

While Japanese (and Chinese) workers had been present in British Columbia as early as the Fraser Canyon Gold Rush in 1858, the first “official” Japanese immigrant to Canada arrived in 1877. Following this, an influx of Japanese immigrants came to Vancouver near the turn of the century to work in the booming fishing and forestry industries. While they were a welcomed labour force for local industries in the city, particularly the nearby Hastings Sawmill at the foot of Dunlevy, many white Vancouverites were wary of what they perceived as a failure of the Japanese to assimilate, observing that they had their own cultural and religious spaces, generally did not speak fluent English, and had a perceived (potentially dangerous) loyalty to Japan. Additionally, many non-Japanese fishermen were concerned about the growing majority of Japanese fishing licenses being granted, fearing that their jobs were at stake. The federal government aggressively limited Asian immigration and originally only men were allowed to enter the country, forcing them to leave their families behind.

While many white Vancouverites tolerated the Japanese community, prejudice found a strong foothold in the Asiatic Exclusion League, a racist organization with aims “to keep Oriental immigrants out of British Columbia.” Following the 1885 imposition of the Chinese Immigration Act, which placed a head tax on Chinese immigrants entering Canada, racism and racial segregation had been a common sight across the country and extended the growing Japanese communities. This tension culminated in Vancouver on September 7th when members of the Asiatic Exclusion League rioted in the streets of Chinatown after being roused by racist speeches at City Hall (then located near Main and Hasting).

They marched into Chinatown shouting racist slogans, smashing windows, and vandalizing buildings. By the time the rioters reached Japantown, members of the Japanese community were waiting with makeshift weapons and bottles, ready to defend their neighbourhood. In response to the growing anti-Asian sentiment in Canada, the Canadian Minister of Labour Rodolphe Lemieux and Japanese Foreign Minister Tadasu Hayashi declared what is known as the “Gentleman’s Agreement” in 1908, wherein the Japanese government voluntarily limited its approved number of immigrants to Canada each year.

As white settlers migrated out of the area and into newer, more affluent communities – particularly the West End – Japanese business, cultural centres, and mixed-use buildings developed in the Powell Street area. Shops along Powell began opening in 1890, but the retail industry of took shape later, during the commercial building boom from 1907-1912. Multiple residential buildings, often with street-level shops, became popular in later decades as the boarding room trend developed. These apartments typically housed seasonal workers; many now function as SROs.

Business development in Japantown – which locals called “Nihonmachi” (derived from the Japanese words for “Japan” and “Town”) – culminated in the 1920s and 30s, when local shops and restaurants flourished, and ties to nearby Chinatown also became strong. A shared sense of Asian identity – and likely a shared sense of the effects of racism – joined these communities. Fuji Chop Suey at 341 Powell, which offered Japanese-style Chinese food, is a unique example of the link between Asian cultures during this period, and is heralded as one of the important locales contributing to the area’s rich multiculturalism from 1931-1942. Japantown’s famous Asahi baseball team, established in 1914, won several championships and were a popular draw during the 1930s and early 1940s for the Japanese and non-Japanese communities in Vancouver. In 2003, the team was inducted into the Canadian Baseball Hall of Fame.

Ultimately, Japantown and Vancouver’s Japanese population fell victim to the xenophobia brought forth by World War II. Following the Japanese attack on Pearl Harbour in 1941, a series of legislations were imposed on Japanese-Canadians under the guise of national security. In addition to curfews, interrogations, job loss and property confiscation, all persons of Japanese heritage were forcibly relocated to Internment Camps in remote areas of the province. Their property and belongings were sold, and all mainstream Japanese newspapers and publications were shut down. In 1944, Prime Minister Mackenzie King declared that all Japanese-Canadians were required to relocate to eastern Canada or face repatriation. By the end of the 1940s, however, many individuals had been granted re-entry to the west coast and, finally, the right to vote. The variety of Japanese shops, restaurants, and vibrant community culture in Japantown never fully recovered from these events, and until the resurgence of Japanese cuisine in the 1980s only two ethnic restaurants remained on Powell.

Today, Japantown still retains a few visible reminders of its past, but has yet to be designated as a Historic Site by the City of Vancouver. This means that many of its remaining historic buildings are at risk. In 2013, the 122 year-old Ming Sun building at 439 Powell was threatened when city officials deemed it structurally unsound. Without proper heritage designation, it was up to the local community to save the site and propose restoration, rather than demolition. As a reminder of the rich history of the area and the continued legacy of the Japanese community in Vancouver, the Powell Street Festival at Oppenheimer Park is the largest annual Japanese-Canadian festival in Canada, and the city’s longest-running community celebration since its inception in 1977.

MORE VANCOUVER HISTORY

GOODS | New Cocktails And Spring Dinner Menu At The Bottleneck On Granville Street

April 15, 2014 

Bottleneck Spring Menu

The Bottleneck is located at 870 Granville Street in Vancouver, BC | 604-739-4540 | www.thebottleneck.ca

The GOODS from The Bottleneck

Vancouver, BC | The Bottleneck is excited to announce the official launch of its new Spring Dinner. The new menu will include two fresh signature cocktails, the return of the Albacore Tuna Salad, a new “perfectly portioned” macrobiotic bowl that changes weekly and is available daily for lunch (all lunch menu dishes $10 or less, eat in or grab and go). Having successfully established itself as an innovative leader in the local dining scene, The Bottleneck’s Spring Dinner Menu continues to deliver unique and satisfying options for their hungry visitors. Details after the jump… Read more

GOODS | Ladies Of “House Wine” Lining Up A Global Tasting Of Pinot Noir On April 23rd

April 15, 2014 

House Wine is a wine consultancy company from trade vets Michaela Morris & Michelle Bouffard | housewine.ca

House Wine is a wine consultancy company from trade vets Michaela Morris & Michelle Bouffard | housewine.ca

The GOODS from House Wine

Vancouver, BC | From the heartbreak grape’s birthplace of Burgundy to its more recent success stories in Oregon, New Zealand and California, Pinot Noir has captured the hearts of winemakers and seduced numerous wine drinkers. To discover this grape’s special charms, join the house wine ladies on the evening of Wednesday, April 23rd at Legacy Liquor Store in Olympic Village for a comparative tasting of Pinot Noir from across the globe. Besides visiting more established areas we will pour examples from newer dwellings of BC, Chile and Argentina. Be prepared to fall in love! Details after the jump… Read more

VICTORY GARDENS | Grow Something Weird This Spring. Give Uncommon “Lovage” A Try

April 15, 2014 

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by Lisa Giroday, Sandra Lopuch and Sam Philips | Are you feeling adventurous about your veggie garden this year? Want to grow some weird shit this season? One culinary herb we love that isn’t seen in most gardens is, well, lovage, or, botanically speaking, Levisticum officinale.

As mentioned in previous articles, when a plant bears the name “officinale”, it indicates that the plant has medicinal properties. Lovage tea can be applied to wounds as an antiseptic or drunk to stimulate digestion. Lovage apparently has the one of the top highest quotients of “quercetin”, a flavinoid. Don’t ask us what this means on a molecular level, but this mythic substance acts as a bronchodilator for asthmatics and as an anti-inflammatory, reducing the release of histamines and other allergic chemicals in the body. Crazy!

Lovage is easy to grow, prolific (but stays fairly centralized), and one plant will do you for the year. The leaves are quite pungent, and have an aroma and taste similar to celery. Lovage blooms umbels of yellow in late spring and is a perennial, coming back every year. It’s abundant, available until frost, and literally requires no work despite offering multiple benefits!

With the shift towards warmer temperatures, lovage has abruptly started bursting out in the garden and is now officially in season. It is one of the first signs of green to emerge in the veggie garden scene come spring. We welcome it the same as one would welcome tulips and daffodils.

The culinary uses of the lovage leaf as an herb are endless, but it’s especially great when small dosed in a salad. One of our favourite early spring mixes consists of mustard greens, kale, chervil, purslane, kale flowers, and a wee bit of lovage. This mixture of goodness is hard to come by, even at the farmers market; you might have to grow your own or go to a restaurant with good, local sourcing.

Other culinary uses for this wonder herb include lovage pesto, as a chiffonade garnish, and as a base for mirepoix or soup stock. We dry and freeze our lovage in the Fall to get us through the winter. The root is also edible, and the seeds can be used as a spice, similar to fennel.

Conclusion: lovage is super versatile, so try growing it this season!

THE VICTORY GARDENS ARCHIVE

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Victory Gardens is a team of local urban farmers for hire. Lisa, Sandra and Sam help transform tired or underused residential and commercial green spaces into food producing gardens. Their goal is to challenge the way communities use space and to participate in the change needed to consume food more sustainably. For the rest of the growing season, they’ve hooked up with Scout to share some cool tips and tricks on how to get the best from of our own backyards.

GOODS | Oliver’s “Tinhorn Creek Vineyards” Welcomes New Winemaker Andrew Windsor

April 15, 2014 

Tinhorn Creek Vineyards is located at 32830 Tinhorn Creek Rd in Oliver, BC | 250-498-3743 | Tinhorn.com

Tinhorn Creek Vineyards is located at 32830 Tinhorn Creek Rd in Oliver, BC | 250-498-3743 | Tinhorn.com

The GOODS from Tinhorn Creek

Oliver, BC | Tinhorn Creek Vineyards is pleased to introduce their new Winemaker Andrew Windsor. An experienced bon vivant and global traveller, Andrew brings a unique blend of passion and scientific knowledge to the winery.

Tinhorn Creek’s approach to winemaking has always been collaborative and Sandra Oldfield will continue this tradition by running the winery as CEO & President whilst working together with her successor Andrew and the winemaking team.

“Andrew’s experimental and innovative new ideas fit perfectly with our approach over the last 20 years of continually evolving and moving forward with our winemaking,” says Sandra. “Andrew’s worldly view will ensure a fresh direction as we continue to work dynamically to create our spectacular wines.”

Ontario-born Andrew’s first taste of wine was a friend’s parents’ attempt at homemade wine but it didn’t put him off and he went on to take a course in wine whilst studying Environmental Science at the University of Guelph. In his twenties Andrew met Jamie McFarland of The Ice House Winery, who invited him to assist with his ice wine project in Niagara-on-the-Lake. Andrew had a sharp taste of the winemaking world when he was called to start picking grapes at 3am in minus12C.

Heading to warmer climes, Andrew gained a Masters of Oenology at the University of Adelaide in Australia in 2006 and then took on an Assistant Winemaking role at Mollydooker Wines in McLaren Vale, where he lived on the beach and cycled to work through vineyards filled with kangaroos.

Working closely with Viticulturist, Andrew Moon and Assistant Winemaker, Korol Kuklo, Andrew will be overseeing the winemaking process from vines to bottle. He brings with him a wealth of experience having worked in wineries in the Okanagan, Marlborough in New Zealand and the Northern Rhone in France before returning to Canada to work as VQA Winemaker for Andrew Peller Ltd. in Niagara.

“France taught me that wine is not just a science but an art form, a culture and an expression of a place. Wine has the ability to take you to a place in the world without leaving your home,” says Andrew. “I want to make the best wine in Canada and the only place I can do that is the South Okanagan.”

Andrew will be continuing Tinhorn Creek’s tradition of creating much-loved wines but his fresh approach will bring an exciting new element, whilst helping the winery to continue to progress and move forward into the next 20 years of exceptional winemaking. Read more

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