A recent study out of Dalhousie found that almost 20% of the Canadian population is either reducing their meat intake or cutting it out altogether.
What happens when millennial pink takes over restaurant interiors? Eater has answers.
In Paris, “yellow vest” protestors just burned down the iconic Fouquet’s restaurant on the Champs-D’Elysées.
“It’s the symbol that was attacked,” said the daily Le Parisian in a story that exclaimed : “Le Fouquet’s ravaged by hooligans.” The restaurant, which occupies a prime corner position opposite Louis Vuitton’s flagship boutique, is very much viewed as a powerful symbol of France’s elite.
Bon Appetit digs into strange and wonderful world of one D.C. restaurant’s Instagram feed.
If you want something done right, you’ve gotta do it yourself, or so says the man who stormed a Taco Bell kitchen to make his own Mexican pizza.
How an Ohio Girl Scout troop used their cookie funds to advocate for menstrual equity within their school.
Vinepair explores the “exquisite joy of good-bad taste”:
“The ever-elusive “millennial” market was especially supportive of Applebee’s rebrand and its series of $1 and $2 cocktail specials. Despite our supposed fixation on high-end artisanal products, millennials couldn’t resist the siren song of kitschy drinks like $1 Strawberry Margaritas or Dollar Jollys, a holiday special made with vodka and either cherry or green apple Jolly Ranchers. While it would be easy to write off the depressed economy as the primary driver of these cheap drinks’ popularity, is there something else going on here? What if people actually like this booze because it’s, well, bad?”
Baro Dryware designers Mike Cerka and Tyler Quarles take us on a tour of their favourite spots to eat and drink in Vancouver.
Sometimes viral food content is overrated but the ripe pineapple-pulling video kicking around the internet this past week was just so satisfying!
On n/naka chef and owner Niki Nakayama and how her approach to kaiseki has made her restaurant one of the best in America.
“Every Sunday morning, at 10 a.m. Pacific time, n/naka’s online-reservation system releases a week’s worth of tables for three months in the future; by 10:01 a.m., there are none left. Nakayama regularly receives gifts and letters from people pleading for seats. Aspiring diners have offered to bring in their own tables and chairs, or have shown up at the kitchen door and tried to palm a few hundred bucks to the general manager. One man offered Nakayama the temporary use of a luxury car.”
The Georgia Straight asked Vancouver chefs and restaurateurs to weigh in on the best spots to eat and drink in Vancouver. Here are the results.
The New York Times looks at how Big Tobacco used their marketing tactics to sell some of America’s most recognizable sugary beverages to kids.
While it may be monotonous for some, eating the same thing everyday is a comfort to others.
No one can resist a fresh slice of pizza, not even this runaway pig!
Eating via Instagram honours this week go to @luckysdoughnuts because every Monday should be met with a big ass box of doughnuts:
View this post on Instagram
Vintage bottles of water selling for upwards of $100? The folks at Punch have got the goods.
A recent report showed that the Pentagon spent $22 million on lobster tail last year. So good to see American taxpayer dollars hard at work…
Big Seven Travel just named Vancouver’s Acorn the best vegan-friendly restaurant in the world. Check out the full list of here.
From Breakfast at Tiffany’s to Big Night, The Independent shares their picks for the 20 best food scenes in film.
Get your mimosas, folks! Scout rounds up a list of their current favourite spots for brunch around town.
This week in food and politics, everyone is completely baffled by the way Mitt Romney blows out his birthday candles (seriously though, it’s weird).
The New York Times on how restaurant systems, training and design can serve to exclude plus-size guests and the activist efforts pushing for more inclusive spaces.
“For people who identify as large, plus-size or fat, dining out can be a social and physical minefield. Chairs with arms or impossibly small seats leave marks and bruises. Meals are spent in pain, or filled with worry that a flimsy chair might collapse.”
Looking for work in the industry? Check out who’s hiring!