The Atlantic looks into how a new generation of drinkers may be setting aside the bottle in favour of moderation.

Meanwhile, The Daily Beast reports that for a generation of drinkers that has grown up sipping on high quality rye, demand may soon exceed supply.

It’s Aries season and Bon Appetit has a full roundup of your April food horoscopes.

The Vancouver Sun asked readers to share their picks for best sandwich in town and folks came through with their answers.

Joe Chaput and Allison Spurrell of Les Amis du Fromage take us on a tour of their favourite spots to dine and drink in Vancouver.

In celebration of spring in full bloom, The Vancouver Cherry Blossom Festival will be hosting its annual picnic in Queen Elizabeth Park this weekend.

In a story that’s stranger than fiction, this Oregon father allegedly faked a burglary in his own home to cover up stealing his daughter’s Girl Scout Cookie money. \

Bartender Haley Hamilton shares some advice on being an active bystander and creating safer spaces within the bar community.

Eating via Instagram honours this week go to @blvdyvr. If you weren’t craving paella already you certainly will be craving it now:

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A post shared by Boulevard Kitchen & Oyster Bar (@blvdyvr) on Mar 27, 2019 at 11:43am PDT

Vogue on a woman-led dinner series and the hope that female chefs are finally being given the recognition they deserve.three albums that embody his musical tastes.

True story: Richmond City Hall Galleria will be playing host to an art installation made entirely of chocolate.

Eater on Paul Qui, #MeToo and how restaurants and consumers hold accused chefs accountable:

“There is a great deal of value in learning from mistakes and bad choices, but it requires vastly more honesty than we’ve seen from chefs who have been credibly accused of violence or harassment. We have to have a serious conversation about what abusers must do to make amends to the community and the people that they harmed in a way that doesn’t excuse their behaviour.”

Related: accused restaurateur Ken Friedman’s latest deal has fallen through after North Fork Roasting Company faced significant backlash over the potential partnership.

The New York Times has the story of how two food writers went undercover to gain a better understanding of the business of catering.

Apparently Ikea has a food lab and it took for-friggin-ever to build the burger. All jokes aside though, it sounds like they’re doing some interesting work around food and sustainability.

Mother Jones interviews San Francisco Chronicle food critic Soleil Ho on the importance of the words we use (or don’t use) when writing about food.

“Ho is part of a growing crop of restaurant reviewers who are rethinking food criticism. Though perhaps once thought of as the Switzerland of the journalistic world, food writing is increasingly dealing with the bigger societal issues diners and food workers confront, from racism to labor to identity politics and environmental concerns. The way we describe food matters, Ho writes: “As a writer who aims to improve my political consciousness and empathy toward others, there is a lot of use in simply thinking about how my word choice can help or hinder that goal.”

Punch reports on an evening in the lives of three bouncers in Paris.

Further proving that there are delicious foods to be had in every corner of our fair city, here’s a roundup of some of the best food court eats around town.

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