by Talia Kleinplatz | From daiquiris to pizza, local restaurants are finding ways to support those affected by the wildfires in Fort McMurray.

The Globe & Mail takes a closer look at the trials and tribulations of owning a restaurant with your spouse. The husband and wife duo behind the Tacofino empire speak candidly about the benefits and pitfalls of being partners in life and business.

Scout sits down to chat with Nightingale Head Chef Phil Scarfone to talk favourite foods, lucky moments and mismatched socks. The interview also contains perhaps my favourite quote of the month: “Seriously, fuck spiders in the face.”

The Washington Post’s Robert Ferdman takes us back 3 million years to see what the world would be like sans processed food and it’s not what you’d expect. PS: this article is best consumed over a big-ass bowl of mac and cheese.

One stop shopping for oyster lovers opens this June as Fanny Bay Oyster Bar sets up shop on Cambie. Grab a seat to dine-in or grab ingredients to go from the in-house shellfish market. A great opportunity to hone your shucking skills this summer!

And in perhaps the most literal news of the week, Beyonce’s Lemonade album has resulted in significant increased sales of actual lemonade.

In a follow-up to last week’s look at the ethics of bluefin tuna, researchers find that Japan has seen a steady decline in fish consumption over the past 20 years while the sale of beef is on the rise.

A fascinating story behind The Paris Tasting and how the fateful event shaped the world of wine for decades to come.

Thank you Esquire for an education on the absolute easiest way to make my coffee taste better in the morning.

And speaking of simple tips and tricks, SAVEUR is about to change the way I make jam this summer. It may not be precise enough for canning but who are we kidding? Fresh jam rarely lasts longer than a week in my house.

Paris may be the motherland of the croissant but Melbourne is home to the bakery that is arguably putting out the best version of everyone’s favourite flaky pastry.

A recounting from Prince’s private chef of days spent preparing quiche, chocolate milkshakes and English tea parties. A 24-7 gig that was as demanding as it was fascinating.

Chefs and home cooks alike have much to look forward to this summer as Chef Douglas Chang is set to open Ai and Om knife store in Chinatown. Chang plans to carry about 20 different lines of knives, mostly from Japan.

How scientists, cows, oregano and farmers are working together to address the issue of methane gas. Ok, so the scientists and the farmers are doing most of the work, but still!

Erin Ireland details Crumb, an up-and-coming sandwich shop. While it doesn’t have a brick and mortar location, you can check out the full menu and place orders on their site.

Rising food prices doesn’t mean you need to pay an arm and a leg every time you eat out. Check out this solid list of affordable offerings across the city. (Tacos are my go-to at least once a week.)

Everybody get your eating bibs ready! It’s spot prawn season! For the next 6-8 weeks you can enjoy everyone’s favourite local and sustainable ocean critter. Here’s a list of restaurants that will be serving them up in the coming weeks.

Drinking via Instagram honours this week is brought to you by all the lights and shadows at The Diamond. Love this shot from Dorrington Reid!

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