“The idea is to see how ingredients thread through from the farmers, to milling it, to making it all by hand and keeping it very simple and very clean,” says Yuda, “ to keep the relationship of people going through food. Bring the identity back into food.”
By Kathy Mak Audrey Wong is the force and founder behind Living Lotus, a Vancouver company focused on satisfying your sweet tooth with dreamy desserts that have better-for-you,…
Almost immediately after the first harvest, many years ago, Sandve noticed something delicious about neighbourhood hives: each one tasted different. “It’s because whatever is in that neighbourhood, the bees are collecting,” he explains. “Some neighbourhoods have really nice streets lined with linden trees, or they’re near a ravine with lots of blackberries, or there’s a predominant [plant] in that area the bees like.
Scoop up the kids – it’s time for ice cream! But this time they’ll have to work for it. Burnaby Village Museum invites families to come learn how to make old fashioned ice cream using simple ingredients, classic methods, and a little bit of crank-churning muscle.
By Brittany Tiplady In search of the perfect cuppa, coffee connoisseurs generally flock to the many Vancouver cafes pouring quality espresso. Outside the city though, you can find…