A new ingredient to keep in your fridge, sake kasu is a fermented rice mash that’s loaded with essential amino acids and is high in glutamines (hello? the umami factor).
Like many new moms, Elizabeth Yap-Chung wasn’t jumping up and down with glee at the thought of returning to the 9 to 5 world after her maternity leave ended. But where most women...
After launching scents whose names start with A, B, C, and D, Canadian-born “nose” Ineke Rí¼hland has created—well, no prizes for figuring out that it begins with E.
Small white flowers, blue-black berries, golden-orange leaves, vivid red stalks—hearing Caitlin Black describe the seasons of a blueberry bush makes you want to go out and plant...
Once upon a time, before culinary writers, bloggers, and Web sites existed, people learned about food firsthand. Travellers returned from exotic lands with strange seeds and...
Groans were heard when the Kitsilano Café (2394 West 4th Avenue) shut recently and showed signs of gentrification. Sure enough, the huge inflatable beer bottle that hung from the...
Shaken: Not Stirred Sunday Brunch, Shakespeare’s 444th birthday, a hip new watering hole, carbon-neutral coffee bar, Vista D’oro Farms, FigMint Restaurant & Lounge and fried...
This Saturday (April 19) marks the first annual Bike the Blossoms, a partnership between the Vancouver Cherry Blossom Festival and Slow Food Vancouver. This gentle meander through...
