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There’s wind in them ales
Organic. Sustainable. All natural. Renewable. Green. Terms bandied about casually these days–especially in food circles–but what does an environmentally responsible approach to beer making mean? For...
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Mighty Aphrodite
I didn’t think much of organic food when I first heard about it, thinking it was just for treehuggers or my sandal-lovin pals in Saanich. I was mistaken. It’s what REAL food should taste like but...
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Bionade
What would you do with a brewery in Bavaria? I suspect if you asked a thousand people this question, 999 of them would answer in the same way: “I’d brew beer!”. Dieter Liepold, though, is not one to...
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Coming from farmers, I will be a farmer.
My Great Grandmother's barn This is my first post on foodists.ca so if you are interested, a little bit about me. I come from farmers. Unknown generations of them. As far back as our genealogy has been...
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Strathcona Sourdough: Adventures with Real Bread
As an amateur chef, I enjoy a good challenge. Over the years, I’ve tackled quite a few of them – a flakey pie crust, an authentic bolognese, a delicate tamago-dofu. All of those adventures, though,...
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Oru Restaurant: pan-Asian perfection
Amidst all of the Winter Olympic frenzy, another piece of culinary artistry has risen in Vancouver—specifically at the Fairmont Pacific Rim. The vibrant Oru Restaurant is described as “pan-Asian”...
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5 Reasons Why Provenance Matters
Seared Tenderloin with braised spinach, tomato confit, tomato powder and peanut veloute. This lovely looking dish is actually death on a plate. In the past year there have been massive recalls of...
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Gracias Madre
My love for Mexican cuisine started at the tender age of 17, when en route to Mazatlan, we stopped at a remote village somewhere just west of Torreón and entered a ramshackle hut where, amidst the...
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Rumour Alert!
Commercial Drive is one of the best food shopping neighbourhoods in Vancouver – I know people who come here regularly from other parts of town to take advantage of the prices and the great variety....
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Getting Lucky in Ohio
When it comes to farm-to-table food in Ohio, no one does it better than Heather Haviland at Lucky’s Café in Cleveland. In 2003 Chef Haviland started a small baking business inside a then coffee shop....
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The Pigs in the (Swabian) Hall
Iowa Swabian Hall munching on barley shoots. The pig that resembles a shar pei as much as a typical swine was a bit camera shy. (OK the title doesn’t quite make sense but I’m still going with it.) When...
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