On Stolen Spam and How to Get a Michelin Star

This week’s strange food news is brought to you by Hawaii and a string of Spam thefts resulting in canned meat bandits selling their stolen goods on the Spam black market.

Scout checks in on progress at di Beppe as the new Italian restaurant in Gastown gears up for launch this November.

Boulevard Chef Alex Chen wins gold (again) at the BC Gold Medal Plates. He will now compete against the country’s best chefs at the Canadian Culinary Championships this February.

Food and Wine shares a few cocktail recipes you may want to add to your fall repertoire, including an autumn-inspired sangria.

From regional inspectors and restaurant visits to final selections, the folks at Food52 break down the Michelin Star review process from start to finish.

Bon Appetit shares their picks for the best spots to dine, drink and stay in Toronto including the infamous St. Lawrence Market, Bar Raval and Daisho.

Celebrity chef John Besh steps down from his New Orleans-based restaurant group after 25 women have come forward with allegations of sexual harassment.

True story: this week in food science, researchers in China have created a genetically modified low-fat pig using a new gene-editing technique called CRISPR.

“The scientists created low-fat pigs in the hopes of providing pig farmers with animals that would be less expensive to raise and would suffer less in cold weather.”

HuffPo: in an effort to reduce waste, chefs and home cooks alike are exploring innovative ways to use food scraps in their recipes.

Thanks climate change! Unusually dry and hot weather in Italy this year means the coveted truffle is fetching up to $3,000/lb.

Local educator Megan Zuni is helping elementary school students engage in urban gardening around the city for the Classroom Gardener Program.

Time to head south! Much-loved LA food critic Jonathan Gold shares his picks for the 101 best restaurants in LA this year.

And speaking of Mr. Gold, consider checking out this beautiful documentary on the LA food scene through the eyes of the Pulitzer Prize-winning writer.

26-year-old Vancouverite Connor Sperling has won $10,000 through the coveted Hawksworth Young Chef Scholarship after edging out his fellow chefs in a competitive black box challenge.

Scout breaks down every last layer of deliciousness in the Bells and Whistles’ all-day breakfast burger.

A number of transgender-identified chefs talk about their experiences working in the restaurant industry.

Eating via Instagram honours this week go to Sophia Cheng and these four essential food groups: aburi, miso, meat and dessert.

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

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