A no messing around guide to the coolest things to eat, drink and do in Vancouver and beyond. Community. Not clickbait.

#VANCOUVER WOULD BE COOLER IF #172: Our Bakeries Were Licensed For Weirdness

DINER: Heather & Hawthorn’s Finished “Bitter Tasting Room” Unveiled In Gastown

Smoke Break #901: Carl Sagan Theorises On A Meat Planet Made Of Liquid Beef And Pork

GOODS: Wild Rice Chef To Teach The Art Of Dim Sum Making At River Market Location

Foreign Intelligence Briefing #392: A Daily Beast Op-Vid On The Word “Occupation”

THE MAKER BRIEFINGS: On Baking Princess Leia Cookies And Ladies’ Build Night At VHS

Revolver Coffee

Union Wood & Supply Company

HONOUR BOUND: Check Out The Opening Of “The Frock Shoppe” in Gastown Tomorrow…

Painted Rock Estate Winery

Cool Thing We Want #311: This Cowichan Sweater Watercolour From Mark Hall-Patch

Fifteen Really Awesome Things To Do And Love When Heading Over To Tofino In Winter

GOODS: After “Best New” Nod At EnRoute, Hawksworth Gets Wintry With New Dishes

SOUNDTRACKING: Exchanges On The Road With Pterodactyl, En Route To Electric Owl

INTERVIEW: Chatting With Abbie Finestone Of “Twig Prints” In Advance Of Got Craft?

SEEN IN VANCOUVER #325: Butter On The Endive Cooking At The Found And The Freed

GOODS: “Edible Canada” Releases Its 2012 Calendar Of Guest Chef Market Dinners

GOODS: City Bartenders Set To Compete At Kale & Nori’s Tasty “Bittered Sling Bistro”

Cool Thing We Want #310: Lovely Converted Antique Door To Writing Desk & Dining Table

The Scout List: A Curated Agenda For Discerning Vancouverites

GOODS: Award-Winning “Memphis Blues” Has Joined The Growing Scout Community

Food Media Omnibus #547: On Merguez At 3am And Being Too Full To Keep Drinking…

Zulu Report: Everything That You Should Listen To This Week

SOUNDTRACKING: Sitting And Shooting The Breeze With Local Band “Sex Church”

Smoke Break #900: The Best Ads Are Those That Will Never See Airtime On Television…

Cool Thing We Want #309: Scrap Red Walnut Andrew Berg Switch Lamp With Edison Bulb

INGREDIENTIA: On Hazelnuts, Going Beyond Nutella & Making Thierry’s Awesome Sablés

DINER: On Cooking Fussy Little Foodie Dishes For You And All Your Asshole Friends