The Intelligence Brief is our weekly compendium of food and drink news sourced from outlets all over the world, including right here at home.

Eater shares their picks for 8 of the best Cantonese restaurants Richmond has to offer.

Peter Schechter has opened a new restaurant called “Immigrant Food” just a block from the White House and it’s a big shiny F-U to the Trump administration:

As the child of immigrants from Austria and Germany, Schechter says he felt like he had to respond to the surge in anti-immigrant rhetoric across the United States.

“This isn’t the America I recognize. … Somehow it has become normal to disparage, to feel you can talk down to immigrants, like immigrants are not good for this country,” he says. “Immigrants have been the foundation of growth and vibrancy. This country has been great again and again and again because of immigrants.”

And what better way to fight back, he says, than with food.

“Immigrants are feeding America,” he says. “All of the industries that make food, whether it is the picking or the shucking or the meatpacking or the slaughterhouses, (or) in restaurants, the servers, the bus boys, this is an industry that is dominated by immigrants, even if your restaurant is called McDonald’s.”

Beta5’s new cafe opened its doors this past weekend and it’s the puff that dreams are made of.

YVR Airport is home to a brand new pop-up art installation in honour of a massive chopstick recycling campaign.

In his forthcoming memoir, chef and restauranteur David Chang will open up about his own struggles with mental health.

If you’re looking for next level dinner theatre, head to Boulevard Kitchen to see what Chef Alex Chen is cooking up.

New Orleans chefs and fishermen face growing concerns as gulf oysters experience a massive die-off.

“This spring and summer, the Mississippi River, swollen by Midwestern rain and snow, inundated coastal marshes, lakes and bays with freshwater, killing oysters by the millions. That has led to shortages and soaring prices.”

Laughing Squid shares a very useful tutorial on how to cut different types of fruits.

While we’re on the topic of food education, Eater schools us on the difference between yams and sweet potatoes.

In the latest edition of The Dishes, Tableau Bar Bistro GM Oli Bureau shares his favourite spots to eat and drink around the city.

Eating via Instagram honours this week go to @bitesofvancouver because no Monday is complete without a cappuccino and a croissant:

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A post shared by Vancouver Food – Bethany (@bitesofvancouver) on Nov 10, 2019 at 11:23am PST

The Vancouver Sun’s Mia Stainsby heads to Kelowna to check out Chef Neil Taylor’s Home Block at Cedar Creek Winery.

Bob Appetit on why you should butter every sandwich you ever make.

How a Nunavut-based cooking show is celebrating some of the most sustainable cuisine and cooking practices in the world.

Victoria is set to host the third annual Good Food Summit this week where advocates will come together to  discuss issues of sustainability.

Let’s make a deal! Two BC business owners head to Dragon’s Den to pitch the dragons on their Invermere spirits company.

Nestle makes the argument that profits and sustainability are not mutually exclusive for the multi-billion dollar company. Some activists beg to differ.

“Jolted by movements like FridaysForFuture, a global climate protest staged by schoolchildren, companies are responding in a way that sometimes feels like panic. Hardly a day goes by without a big corporation’s promising to install solar panels on its factory roofs, buy battery-powered delivery vehicles or finance a reforestation project in Borneo. Increasingly, being green is a commercial imperative. But corporate history is full of cases where claims to be environmentally responsible proved to be exaggerated if not outright fraudulent.”

In the face of rapidly changing food systems, ten accomplished chefs imagine dinner a decade down the road.

The cocktail community says goodbye to one of the titans of the bartending world.

Talk about sunken treasure! Researchers discover WW1 shipwreck containing 2 tons of century-old spirits.

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