A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Community. Not clickbait.

On The Trouble With Caffeine & Affection For Toronto’s Food Scene

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by Talia Kleinplatz | Real life Willy Wonka Eugene J. has opened his own candy store in Brooklyn where he stocks sweets from small-batch candy makers across America as well as his own whimsically delectable creations.

Robert Belcham, the chef who brought us the Dirty Burger, has just launched Monarch Burger at The American on Main Street.

Eater’s Nikki Bayley lists her picks for the best new restaurants in Vancouver. They include the West End’s Peaked Pies, Gastown’s Mensch and Chinatown’s Hey Dumplings.

The folks at Bloomberg pay a visit to the city and lay out their selections for the best food and drink spots around town including PiDGiN, Kirin and The Diamond.

Time to get your taco fix, folks! The newest member of the La Taqueria family is set to open a 90 seat space on Hornby this week.

From pancakes in Beijing to udon in Tokyo, SAVEUR takes closer look at the street food culture  of 30 countries around the world.

A recent study on safe levels of caffeine consumption raises more questions than answers as researchers assert the need for further exploration of the effects of caffeine on the body.

Satisfy that aburi craving with a visit to the recently opened Yui Japanese Bistro on West Georgia. The restaurant – run by two former Minami chefs – is offering up a few other Vancouver favourites including poke, donburi and chashu.

The fascinating, violent and somewhat disgusting story of the symbiotic relationship between wasps and fig trees (Warning: If you enjoy eating figs, you may want to avoid this one).

For all the spice lovers out there, this interactive chilli pepper periodic table is for you!

A booze-filled Mother’s Day gift guide from the folks at Imbibe including glassware, amaro and, of course, rose (all day).

This week in strange news, select Taco Bells across Canada have announced they will be serving up beer alongside their fast food fare starting in June.

Citing spots such as Bar Raval, Bar Isabel and Black Hoof, acclaimed Montreal Chef David McMillian just declared Toronto the best food city in Canada.

The story of one British beer company that is making beer out of leftover bread and has already diverted over 7,000 pounds of food waste from the landfill. Now the company is eyeing production in America.

And speaking of innovative brews, this company is using lobster, cockles and seaweed in their recipe for an ocean-inspired beer. Curious!

Vancouver Is Awesome shares its guide to the best our city has to offer for happy hour. Favourites include Tableau’s burger and fries and those amazing scotch eggs at Pourhouse.

One man eats fish everyday for a year in a new documentary that details the impact of fish consumption on both our health and the environment.

Lucky Peach takes a closer look at the history of the pho scene in Toronto.

Eating via Instagram honours this week go to @pickydiner and this gorgeous spread of local oysters at Maru.

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

Field Trip: Tagging Along for a “Glorious” Tomato Appreciation Feast

Inspired by their love of tomatoes and everything that farmer Mark Cormier and his farm crew put into growing them, the team from Say Hey Sandwiches head out to Aldergrove on a mission to cook a feast for the Glorious Organics team...

Reverence, Respect, and Realization: What The Acorn Taught Me

At 21 years old, I'm still just a kid and relatively new to working in restaurants, but I grew up umbilically tied to the hospitality industry. My father was a food writer, and my mother is a photographer. Their careers meant that most of my early years were spent in kitchens and dining rooms instead of on playgrounds and soccer fields; consequently, I learned my table manners before I could count past one hundred.

Amanda MacMullin Talks Seeking New Challenges and Becoming a ‘Grizzled Old Bartender’

Rhys Amber recently sat down with The Diamond bartender to catch up, swap 'war stories' and discuss the minutiae of the crazy, hospitality life.

On Expensive Hobbies, Title-Chasing & Getting ‘Rinsed’ in the Kitchen, with Josh Stel

The veteran Vancouver pan jockey and recently appointed Chef de Cuisine at The Mackenzie Room possesses a slew of attributes harder and harder to come by these days, so Rhys saw it fitting to reach out and see what makes him tick.