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On the Unlikely Origins of Ketchup and Mustard

(via ) Ketchup and mustard are broadly recognized as being the two key condiments in the American fast food tradition, as if they were siblings from the same culinary mother. In this short explainer, Mental FlossFood History details how this is not at all the case, drilling down on their very separate evolutions and revealing their different origin stories.

The history of ketchup and mustard includes a tomato ketchup pill sold as patent medicine, a personal mustard-maker to the pope, and an early variety of fermented fish-gut “ketchup” bearing little resemblance to the bottle of Heinz you may have in your fridge.

Field Trip: Tagging Along for a “Glorious” Tomato Appreciation Feast

Inspired by their love of tomatoes and everything that farmer Mark Cormier and his farm crew put into growing them, the team from Say Hey Sandwiches head out to Aldergrove on a mission to cook a feast for the Glorious Organics team...

Reverence, Respect, and Realization: What The Acorn Taught Me

At 21 years old, I'm still just a kid and relatively new to working in restaurants, but I grew up umbilically tied to the hospitality industry. My father was a food writer, and my mother is a photographer. Their careers meant that most of my early years were spent in kitchens and dining rooms instead of on playgrounds and soccer fields; consequently, I learned my table manners before I could count past one hundred.

Amanda MacMullin Talks Seeking New Challenges and Becoming a ‘Grizzled Old Bartender’

Rhys Amber recently sat down with The Diamond bartender to catch up, swap 'war stories' and discuss the minutiae of the crazy, hospitality life.

On Expensive Hobbies, Title-Chasing & Getting ‘Rinsed’ in the Kitchen, with Josh Stel

The veteran Vancouver pan jockey and recently appointed Chef de Cuisine at The Mackenzie Room possesses a slew of attributes harder and harder to come by these days, so Rhys saw it fitting to reach out and see what makes him tick.