On the Racist History of Tipping and Robots Delivering Big Macs in Bike Lanes

No-fun-couver is still trying to shake its ho-hum reputation with the approval of a summer patio pilot project for seven restaurants around the city.

Why are people stapling pieces of bread to trees in Sheffield? Atlas Obscura tries to make sense of the recent phenomena.

Here’s how a restaurant critic adjusted to writing about food from a wheelchair after a terrible crash.

Wendell Steavenson at The Guardian looks into the rise and fall of French cuisine: “French food was the envy of the world – before it became trapped by its own history. Can a new school of traditionalists revive its glories?”

Politico digs into the racist history of tipping:

You might not think of tipping as a legacy of slavery, but it has a far more racialized history than most Americans realize. Tipping originated in feudal Europe and was imported back to the United States by American travelers eager to seem sophisticated. The practice spread throughout the country after the Civil War as U.S. employers, largely in the hospitality sector, looked for ways to avoid paying formerly enslaved workers.

A good-faith article on the bad-faith interpretations of Apple’s new food emoji (scheduled to be released this fall).

The Guarani’s fight to reclaim stevia is a critical reminder of the relentless impacts of capitalism, racism and colonialism on indigenous communities.

“Coca-Cola, PepsiCo, and other companies have used the sugar alternative—which came from Guaraní lands, where it’s been used as a ceremonial medicine and sweetening agent for centuries—to build an estimated $492 million a year industry. Despite this provenance, acknowledged in marketing materials by images and descriptions of Guaraní traditions, the Guaraní have never been consulted or compensated in any way.”

The reasons behind the sudden, unexpected and permanent closure of Kitsilano’s Cacao.

Seven helpful strategies for addressing sexism within the bar world.

Boing Boing examines how famed ‘The Great Gatsby’ novelist F. Scott Fitzgerald conjugated the verb “to cocktail”.

Ever wonder why people put a coaster on top of their drink at a bar? Here’s your answer.

Despite a downturn in the book publishing industry with the rise of the internet, cookbooks seem to be the little engine that could. The New Yorker’s Helen Rosner shares some of her personal favourites of the new century thus far.

Eating via Instagram honours this week go to @teakandthyme as I’m quite certain cinnamon buns have never looked so good:


View this post on Instagram


Happy long weekend to my Canadian friends!! ??? STOKED. Canada Day also means @groundsyvr is re-releasing their signature cinnamon buns topped with maple icing and pure Canadian maple syrup for this weekend only. I know what I’m eating this weekend. With a Timmies iced capp and ketchup chips in the other hand because Canada. ? ? ?????????? #groundsforcoffee #cinnamonbuns #canadaday #maplesyrup #yvreats #dishedvan #curiosityvan #yvrfoodie #feedfeed #vancouvereats #vancouverfood #igersvancouver #foodbeast #teamchomp #dailyhivefood #feedfeed #bonappetit #vancouverfoodie #foodandwine #eattheworld #eeeeats #vancouverisawesome #bonappetit #huffposttaste #narcityvancouver #eattheworld #igersvancouver #yvrfood #vancouverphotographer #teakandthyme

A post shared by gail | teak & thyme (@teakandthyme) on

Caffe La Tana GM Shahnee Zaver shares her picks for best spots to eat and drink around town, from Nelson the Seagull to Ask For Luigi.

Once again, two Vancouver restaurants find themselves in the running for the coveted award of best bathroom in the country.

From adequate to aces, Eater traces the evolution of the canned cocktail.

In a rather curious marketing ploy, Busch Beer has hidden a bar in the middle of a forest somewhere in the United States and is offering a lifetime of free beer to the first person that finds it.

The folks at Bon Appetit make the trek to Quebec City and have a few recommendations for food and drink the next time you find yourself in la belle provence.

A bit closer to home, here’s a roundup of some delightful spots to dine and drink during your next trip to Banff.

Move over cyclists, the future of bike lanes might include food delivery robots.

This week in food and politics, Conservative Leader Andrew Scheer undermines the science behind Canada’s recent food guide revisions.

Last week it was so hot they were cooking in their shells but this week mussels have a thing or two to teach us about cleaning up oil spills.

The Vancouver Sun polled its readers on the best fish and chips in town. And the winner is…

While folks across the country have been saving some money at the pumps this past month, the cost of fresh vegetables has increased by more than 17% over the past year.

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

There are 0 comments

On Believing in Chef Nicolas Cage and Hospitality Workers Living Decently

In her latest read of the food and drink headlines, Talia finds salmon in trouble and patrons who should just stay home.

On Menu Prices Going Up and Customers Fighting Amongst Themselves

In her latest read of the food and drink headlines, Talia finds fewer cooks in the kitchen and Portland lauded for its pizza.

On Suddenly Taking More Tables and Toiling Away in Potentially Lethal Temperatures

In her latest read of the food and drink headlines, Talia finds another chef being a jerk and the labour shortage grinding on.

On No More Takeout Cocktails and Chefs Worrying About the Rising Cost of Food

In her latest read of the food and drink headlines, Talia finds food security woes and new spots getting good reviews.