On Pumpkin-Spiced Nightmares and Threats of Violence in the Restaurant Trade

It’s that time of year again, folks. We’re afraid that doing anything other than surrendering to all things pumpkin spiced is futile.

In fact, it’s so futile that the team at Grub Street is giving the new Starbucks Pumpkin Spice Cold Brew their stamp of approval.

This handy video explains the difference between table salt and Kosher salt (spoiler alert: it’s all about the size of the crystals).

While canned cocktails are currently having a moment, let’s not forget that the pre-batched libations go all the way back to the 1800’s. Check out the full history lesson here.

On the heels of last week’s fried chicken sandwich debate south of the border, Scout is asking readers to weigh in on the best local version of the crispy favourite. Have you voted yet?

And while we’re on the subject of the great chicken sandwich battle of 2019, Popeye’s has pulled their recently released take on the sando from their menu until later this year.

Virgo season is in full swing and Bon Appetit predicts a carb-filled month ahead with their pasta-based horoscopes.

Como Taperia co-owner Shaun Layton shares his favourite spots to dine and drink around town.

On the serious threat of violence faced by fast food employees: Grub Street reports.

“Looking at three years of news coverage, NELP researchers found 721 instances of violence against McDonald’s employees at work. Widening the lens beyond what made the news, a single store in Chicago had nearly double that: 1,356 calls made to 911 over a three-year period.”

NPR on the Brooklyn-based food pun competition founded by a Rodney Dangerfield impersonator.

Check out Scout’s power rankings of the best ice cream in town (and don’t forget to vote for your favourite).

And speaking of ice cream, eating via Instagram honours this week go to @earnesticecream for keeping summer going with every single scoop:


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Vancouver bartenders weigh on whether or not the city’s cocktail scene has peaked.

On the brother and sister duo that recently opened North Vancouver’s first ramen shop.

From The Dirty Apron to Japadog, here’s a sneak peak at all the new restaurants coming to YVR in the coming months.

Breaking down the daiquiri with the help of David Wondrich and a couple of philosophers.

“One sees the Daiquiri as a Rum Sour; a simple variation on a standard, even elemental pattern of drink-mixing. To the other, the Daiquiri is a Daiquiri and nothing else; it’s the unique end of a long chain of choices made by individuals. A philosophically-minded mixographer might distinguish these as the Platonic approach and the Aristotelean one…”

Bon Appetit on the unintended consequences of the latest fad diets on the market.

Check out this graceful reimagining of an egg McMuffin in the making.

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

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