by Talia Kleinplatz | Consumers aren’t the only ones feeling the pinch at the grocery store. The Vancouver Sun explores the effects of rising food costs on our local restaurant industry.

And speaking of the grocery store, starting in April, Whole Foods locations in Northern California will begin to sell less than perfect fruits and veggies to reduce food waste.

In bad news for Saturday nights, new research shows that one night of heavy drinking can increase your risk of cardiovascular issues the following week.

Better start stockpiling your single malts my friends. Increased demand means global scotch supplies are drying up and we may be looking at more than a decade-log shortage.

For all of the ramen lovers, there’s a new joint in town! Feast on Ramen Goijro.

As the restaurant industry welcomes more female chefs in the kitchen, a few local women speak about their experiences in an industry often dominated by men.

How do you get Marcus Samuelsson, Al Roker and Gayle King in one room together? Just ask Questlove!

As Flint, Michigan residents continue to suffer in the face of a very serious water crisis local restaurants struggle to keep customers with increasing fears regarding food safety.

Mia Stansby pays a visit to Shishinori and finds a lot to like about the fresh and reasonably priced Japanese-inspired eatery.

A great interview with renowned Seattle Chef Ethan Stowell, in which he discusses his early days in the kitchen and his growing empire of restaurants from Goldfinch Tavern to Marine Hardware.

Never underestimate the sandwich, especially in Vancouver! Scout lays out its top five choices for best sandwich in the city. I will never get sick of Meat and Bread’s porchetta!

Vij’s new location gets a strong stamp of approval from Prime Minister Justin Trudeau and co-owner Meeru Dhalwala shares some political views with the country’s new leader.

The Georgia Straight takes looks at sharing plate trends in Vancouver and the community-building potential of this Asian and African-inspired approach to dining.

Nothing like a 28-year-old, chemical-engineering, master-distilling vegan to make you look at your own inadequacies. Marianne Barnes is kicking serious ass and taking names as Kentucky’s first female master distiller since Prohibition.

Ask and ye shall receive. One Chef’s request to the restaurant community resulted in a Thomas Keller pot, a Daniel Boulud pan and a Grant Achatz serving vessel (just to name a few).

Notorious Chef Chris Cosentino bravely shares his struggle with mental health and the far reaches of this issue that often go unspoken in the restaurant industry.

Eating via Instagram honours this week go to The Diamond and this stunning plate of nigiri to celebrate the launch of their new menu.

Looking for work in the industry? Check out who’s hiring.