The Intelligence Brief is our weekly compendium of food and drink news sourced from outlets all over the world, including right here at home.
Leaving the wrong amount for a tip has happened to the best of us. Luckily this Oregon man managed to get his accidental $5,000 tip back.
While working in a restaurant can come with its perks, there are a few things that may be ruined for you should you choose to step into the industry: Eater reports.
“Maybe you know just how much sour mix the bar goes through, or can’t un-smell the scent of black olives straight from the industrial-sized can, or were doomed to listen to one novelty playlist every shift for four years.”
In an effort to address childhood food insecurity, Vancouver MP Don Davies proposes a national school food program for students.
One scientist’s attempts to bring back the ancient, mythical dates of millennia’s past.
Portland Bar owner Blair Reynolds is stepping out from behind the wood at Hale Pele and into the political arena.
The first of several F&B operations at Vancouver House is now open as Fresh St Market launches its new concept grocery store in the downtown building.
The much-anticipated Potluck Hawker began construction on their new restaurant on Cambie St. last week with a plan to open this spring.
Also, check out what’s replacing Bistro Wagon Rouge! It’s a cocktail-forward 25-seater called Straight & Marrow.
Celebrating five years of Kin Kao on Commercial Drive with a nostalgic look back at their opening night in 2015.
Cooking and eating in the buff! A colony of nudists explains why every meal is better when you’re naked.
“The nudist movement has historically been connected to food: When it emerged in Europe, it was as much about diet as about clothing. Some nudists avoided meat-heavy dishes, and embraced vegetarianism and healthy eating.”
Washington man auditions for the role of Bad Santa after breaking into a grocery store, hiding in the ceiling and stealing cigarettes and a $395 cheese wheel.
Cocktails and Canapes and Joy Road Catering co-owner Brett Turner takes us on a tour of his favourite spots to eat and drink around town.
While the hops industry is mostly dominated by US varietals, these Canadian brewers are attempting to establish regional terroir for a uniquely Canadian beer-drinking experience.
In the wake of the Australian wildfires comes the revelation of a massive ancient aquaculture farming system, previously hidden by thick brush.
I’m loving it! A new six-part HBO documentary series details the story of a McDonald’s Monopoly underworld filled with fraud, mystery and deception.
Alex Wager, co-host of Showtime documentary series, The Circus, talks food and politics:
“I believe that food is… inherently political. The choices you make of what to eat or what not to eat; the people making your food; the way immigration plays out in the kitchen. Politicians don’t expect the argument of the day to infiltrate restaurants, but of course they do, because we’re all human beings.”
Drinking via Instagram honours this week go to @markyammine for starting off the week with a coffee in that moody light:
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With 207 flavours of milkshake on offer, this Cape Town restaurant just earned itself a Guinness World Record.
From the opening of French Laundry and Le Bernardin to the first food photo posted on Instagram, Saveur takes a look back at the last 25 years in food and drink.
Bad news: Horizons Restaurant on Burnaby Mountain is closing after 34 years.
“We analyzed the prices of 30 all-you-can-eat buffets across the country, taking into account a variety of factors: Geographic region, size of the buffet (independent vs. chain), time of day (lunch vs. dinner), day of the week (weekday vs. weekend), and age (children and seniors often get discounted rates)…”
Over in London in the midst/wake of the most recent terror attack, restaurant staff weren’t in a hurry to evacuate their customers.
And in Italy, fraudsters have been charged with wine counterfeiting…
“Investigators allege that the men marked their wine as DOC (Denomination of Controlled Origin) or IGT (Indicazione Geografica Tipica), despite the fact that it was produced with sugar, artificial flavors, and carbon dioxide in order to approximate what authentic Oltrepò Pavese wine should taste like. (It was also marked organic, even though decidedly non-organic grapes were used.)”
Looking for work in the industry? Check out who’s hiring!