Vancouver - BC

Victoria BC – Bagless BC, a business led initiative to dramatically reduce the use of disposable plastic bags in British Columbia was launched this week. The campaign was proposed to all members of the BC Chamber of Commerce. The initiative was launched in response to the unparalleled success of the Comox Valley Chamber of Commerce and their endeavors to reduce plastic bags in that region. "Our goal was to champion a business led voluntary campaign that would result in significant reductions in the number of plastic bags distributed and disposed of in the Comox Valley" says Jeff Lucas, Chair of the Comox Valley Eco Bag Project.

The launch of Comox Valley campaign saw 64 member businesses supporting the initiative and several millions of plastic bags saved from the landfill. Jeff Zamluk, Bagless BC spokesperson, says that over 15 BC Chambers are currently interested in making their region “bagless” after recently launching the initiative a short while ago. He expects that other businesses and organizations will see the value in setting the environmental standard for Canada and join the push to make BC bagless.

“As a consumer in BC a plastic bag has become almost socially unacceptable. This campaign offers a unique opportunity to position BC businesses as leaders in the global environmental movement.” Zamluk goes on to say when small and medium sized businesses get together to do a bulk purchase of reusable bags, it will reduce the costs up to 250%. Traditionally price was the main barrier for small business to offer eco friendly reusable bags. This model makes it so large business and small business receive all the same, low pricing for the same product, as well as adding an added revenue opportunity.

Local artists are also getting involved and are being asked to submit art that showcases their geographic location. These designs will be added to each Chamber’s bag and will further act as a tourism tool. Each member business will also have the opportunity to brand the bag with their logo as well.

Zamluk hopes that the success of this initiative will pressure the recently elected Government of BC to legislate restrictions on the use of plastic bags. Countries such as Australia, China, and Ireland have fully or partially banned the use of plastic bags at a state level. As far as Zamluk knows the Bagless BC initiative will be the first business led campaign of its size against the use of disposable bags in the world.

The Consulate General of Pakistan in Vancouver, in partnership with National Foods of Pakistan, Fruits Experts, Diamond Carpets, SB Productions and Media Partner City TV, celebrated an evening of Pakistani music, fashion and food in the Grand Ballroom of Westin Bayshore Hotel, on Friday, June 26, 2009.

Pakistani top fashion designer Ms. Nilofer Shahid showcased her collection on the theme "Empress Noor Jehan & Josephine" blending the costume designs of East and West. The show culminated with a food gala of specially made traditional dishes of Pakistan.

Pakistan is one of the most culturally rich and socially diverse places in the world. Its numerous breath-taking sceneries and centuries-old historical sites complement the deep-rooted culture of hospitality and sharing that its people possess. For centuries the land of Pakistan has been a centre of art, music, learning and literary pursuits.



To learn more visit www.arc2intertainment.com/celebratepakistan

NEW YORK – June 24, 2009 – Want to be a critic? Zagat’s active surveying period for Vancouver, Victoria & Whistler restaurants is going on now. Avid diners are encouraged to vote at ZAGAT.com to share their thoughts and opinions about their dining experiences in Vancouver, Victoria & Whistler—and, for the first time, the Okanagan wine region.  Montréal and Toronto are also included in this Canada Restaurants survey. 

Surveyors are asked to rate and review restaurants based on their Food, Décor, Service and estimated Cost.  Those who finalize their votes by August 9, 2009 will receive their choice of one of the following free rewards: a copy of the Zagat 2010 Vancouver Restaurants guide, a 90-day subscription to ZAGAT.com or an entry into the “Night on the Town” sweepstakes valued at $500. 

Surveying is simple and free.  Throughout the year at ZAGAT.com, surveyors can submit feedback at their convenience, save reviews to complete at their leisure and revise votes if opinions change.  To submit a ballot, surveyors can visit www.zagat.com/VoteCanada. 

Unlike other guides that rely upon the opinions of a few critics, Zagat Survey content is based on the collective opinions of more than 350,000 savvy surveyors worldwide.  The guides are built on the belief that consumers are best served when they have access to a variety of information resources from other avid consumers.  The survey results are compiled into comprehensive, fun-to-read guidebooks that help consumers make quick, informed decisions.  Zagat content is available to consumers wherever and whenever they need it: in book format, on ZAGAT.com, via the downloadable ZAGAT TO GO for iPhones and on the mobile web with ZAGAT.mobi. For more information, visit ZAGAT.com 

The Ride to Conquer Cancer is a unique, two-day cycling event to take place June 20-21, 2009. During this bold cycling journey, teams will ride over 200k from Vancouver to Seattle! The Ride to Conquer Cancer is a brand new endeavour to do just that—conquer cancer. The funds you raise through The Ride to Conquer Cancer will deliver breakthrough research, exemplary teaching, and compassionate care at The Princess Margaret, one of the top 5 cancer research hospitals in the world. Funding will go towards high content clinical trials such as the world class tumor bank, an advanced molecular profiling laboratory, and a drug development program.

Former pro cyclist and Tour de France participant, Axel Merckx of Kelowna has signed on and will be captaining Team Merckx. Axel, has already been joined by Ross Rebagliati, who won the first ever Olympic gold medal in snow boarding in 1998.

“I’m really excited about participating in The Ride to Conquer Cancer as I feel like we will be able to make a great impact on the cancer fight within BC,” said Merckx.  “I really hope that more people will join my team.”


“The Ride to Conquer Cancer is an amazing chance to do something huge in the fight against cancer in BC,” said Rebagliati. “Cancer is a disease which affects so many, therefore, I’m thrilled to be presented with the opportunity to make a real impact by participating on Team Merckx. I hope that more and more people register." 


To support Team Merckx, Chef Don Letendre and the crew at Elixir at the Opus Hotel in Vancouver are holding a sumptuous fund-raising brunch on Sunday, May 31. The three course brunch menu will be served from 11am to 3:30pm and is priced at $40.00 per person with $10.00 per menu donated directly to the cause. Click here to view the 3 course brunch menu 

For more information or to make a reservation call 604-642-0557 or visit www.elixirvancouver.ca

For more details on the ride and how you may participate go to the Conquer Cancer website.

Understanding how our food is processed and where it comes from is increasingly becoming a topic of importance. Many people located in the Lower Mainland are starting to realize that an abundance of produce is located right in their own community. Furthermore, eating local is a good way of reducing greenhouse gas emissions; provides a healthier style of living; and finally, supports local farmers, which in turn builds a strong local economy.

FarmFolk/CityFolk's annual fundraiser is a wonderful event that allows Vancouverites to learn about and connect with local sustainable food. This year's Feast of Fields will be held once again on the grounds of UBC's beautiful farm on September 13th. The very best chefs in the Lower Mainland will be providing seasonal samples made from fresh local products. Now in its 15th year, FarmFolk/CityFolk's fundraiser will strengthen the relationship between the producer and the consumer. Feast-guests will be able to learn more about the variety of local products available, sample some mouthwatering cuisine, and even purchase produce that has been harvested right from the UBC fields.

Feast of Fields is an event that allows the local Lower Mainland citizen to learn more about the importance of supporting the local food movement. The proceeds gained from this event go towards supporting FarmFolk/CityFolk's important work in creating a sustainable food system in our province. This year's event will be held at the UBC Farm on Sunday, September 13, 2009.

Early Bird tickets $75 - available on-line June 1st at feastoffields.com
After August 1st, tickets $85 at feastoffields.com and at all Choices Markets

Early Saturday morning, I picked up the author and food activist Michael Pollan from the Opus Hotel. I was taking him to a fundraiser for the farm at UBC where he was speaking to promote the paperback release of his critically-acclaimed In Defense of Food. While it was essentially Michael’s first visit to Vancouver, I instinctively felt he was the ideal person to support all the wonderful work done at UBC Farm. The last working farm within city limits, it is a cause near and dear to my heart. 

We had sold 675 tickets and everything appeared to be in order. Still, I couldn’t help but feel nervous. In all my years as a bookseller, I had never attempted anything of this magnitude. The scope of the event was prompted by the importance of ensuring that UBC’s 24 hectare farm continue to play a vital role in our community.  It has always been my dream to create a large scale fundraiser for one of our most crucial food-related resources. But this was my town – my dream. Would Michael Pollan share my home-grown passion for the cause? 

I decided to put my nagging doubts aside as we traveled west along 16th Avenue to UBC.  It was a lovely drive. We came to the round about and circled to the left to journey down the road to the farm.  Michael inquired, were we on campus?  We took the tranquil wooded road to the farm and drove right up to the farm centre where we were to meet Mark Bomford, director of the UBC Farm.  

The plan was for Mark to take us on a tour of the farm, with CBC’s Cheryl Mackay, conducting an interview. We began our tour with the simple idea of taking in a few of the farm’s highlights. As if on cue, a hawk swooped down within feet of us on the way to securing his lunch. Looking up, we could see a group of crows swarming eagles. We could hear honeybees buzzing and the rooster protested our presence while protecting his girls. As we met the Mayan farmers, I was deeply affected by the natural beauty of our surroundings.  

We made our way to the children’s garden where Meeru Dhalwala and Vikram Vij had prepared a picnic lunch. The cloudy sky had turned brilliant. We dined on a feast that included local goat, mung bean salad, mint and mango chutney, cabbage and paneer salad and sautéed mushrooms. Afterwards, we made our way to the field where our guests had gathered to enjoy their own picnics before hearing Michael speak.    

I welcomed the crowd and introduced Mark Bomford. Mark spoke briefly but eloquently about the farm and favoured Michael with a lovely introduction. When organizing this event with the publisher, I had requested that Michael speak for 15-20 minutes, before proceeding with the book signing.  But when Michael took to the stage he spoke passionately about the importance of real food for 45 minutes. The tears welled in my eyes when the crowd rose from the ground to give him a much-deserved standing ovation.  

After his speech, Michael went to his signing table. The farm conducted tours. Our guests enjoyed the folksy live music while sampling the plant-based appetisers offered by participating restaurants of the Chef's Table Society. It was a happy day.

That evening we enjoyed dinner in a private home cooked by Chef Robert Clark, an extraordinary cook and a wonderful man.  There were seven of us, including a journalist who had observed Michael at the farm and was continuing his research over an inspired meal. Robert’s menu? Spring Pea Soup with B.C. Spot Prawns, Hanna brook Steamed Asparagus with quail egg, Venture Shultz balsamic and hazelnut snow, Pemberton Valley Beets with Salt Spring Island Goat Cheese, Pan Grilled Bayne Sound Scallops with Fava Beans, Mushrooms and New Potatoes.  Little Qualicum Fromage Frais Cheesecake with North Arm Farm Rhubarb, preserved sour cherries, Terra Breads Red fife Baguette with Agassiz Farm House Butter.   

What a way to end the perfect day. Since it’s a beautiful evening, Michael and I decide to walk back to his hotel. I thank him for his generosity and for helping me achieve one of my dreams. He responds with a gracious thank you, and says good-bye “until the next book”. Thanks to the generosity of all who attended the event to support the farm, I am giving a cheque to the UBC Farm for $12,000.00.  Another dream come true for everyone who cares about the vital role sustainable food plays in the city we love. 

Barbara-jo McIntosh

June 10, 2009

www.bookstocooks.com

Mink A Chocolate Café will continue its tradition of giving back to the community. This July the café will be supporting the Children with Intestinal & Liver Disorders Foundation (CH.I.L.D.).  Every month, the staff at Mink A Chocolate Café donates 100% of their tips to a registered charity of their choice.  This July, it will be supporting the CH.I.L.D. Foundation, which raises funds to support medical research into a cure for Crohn's Disease, ulcerative colitis, and liver disorders in children. We hope you’ll help us support this charity’s important work the next time you drop by Mink A Chocolate Café for a cup of freshly-brewed coffee or to pick up a box of our decadent handmade bon bons.

Mink A Chocolate Café “on the park”
863 West Hastings Street, Vancouver
(Between Hastings and Cordova, just south of Waterfront Centre)
8:00 AM to 6:00 PM weekdays & 10:00 AM to 6:00 PM weekends
The café is closed on holidays

With construction on the Granville Strip coming to an end, The REFINERY Market.Style.Eatery is celebrating its Grand Opening on Tuesday, July 21. The event will treat guests to a live charcuterie station featuring freshly sliced local meats and artisan cheeses, kitchen specialties from Chef Michael Carter, and a sampling of bar master and General Manager Lauren Mote’s award-winning cocktails and house-made bitters.  Get on the list to get in – rsvp@therefineryvancouver.com

July 14th, 2009 VANCOUVER, BC - VinoCamp is back after a successful first year and has become one of Vancouver’s most anticipated wine events of the summer. This year we are pleased to announce the world premiere of CheeseCamp. A different type of conference, “VinoCamp CheeseCamp 2009” is designed for people at the intersection of wine, cheese and technology. Participants are encouraged to take photos of what’s happening, blog, tweet and communicate about their experience online and off.

This year's event offers a full afternoon of tasting and sampling along with expert educational sessions on international wines and cheeses and a live tasting will be held online for those unable to attend. Anthony Nicalo of Farmstead Wines and one of the speakers from the 2008 event says, “VinoCamp was a fantastic experience...fundamental in our ability to begin sharing our story effectively online. The connections and friendships were amazing and are still developing a year later. I can’t wait to participate in the next VinoCamp."

“We modelled VinoCamp after the popular wine camps held in Napa and Sonoma by Silicon Valley bloggers. The first of its kind in Canada, we wanted something for local geeks who are also foodies/oenophiles,” said Lori Pike, VinoCamp co-founder. “Based on the overwhelming feedback from last year, we’ve expanded to include a second track devoted entirely to cheese and are excited to bring a participatory ‘Wine 2.0’ type experience to the city.”

Speaker sessions include "Old vs. New" by local wine critic Sid Cross and Daenna van Mulligan, the Wine Diva; "Cool, Single and Sustainable" from Mark Davidson of the International Sommelier Guild and Ingo Grady, Director of Wine Education at Mission Hill Family Estate and - a huge favorite from last year - David Sanders from Riedel giving a session on the “Glass as Messenger”. Dwight Sick, winemaker for Stags Hollow, will also conduct a virtual tasting via Twitter. Les Amis du Fromage will be bringing cheese and giving a session as well as other local cheese experts. Mark Anthony Brands is the wine sponsor.

VinoCamp will be held in the private lounges of the UBC Grad Student Centre at 6371 Crescent Road on Saturday, August 8th from Noon to 6 PM. Early bird tickets are on sale for $65 until July 17th, after which the price increases to $75.

About VinoCamp:
This is definitely not the wine festival. In a more unstructured form than a standard conference, VinoCamp Vancouver, and introducing the world premiere of CheeseCamp, brings wine, cheese, people and technology together in one place, making wine and cheese accessible, educational and fun. A different type of conference, “VinoCamp CheeseCamp 2009” is designed for people interested in technology, wine and cheese as participants are encouraged to use their favourite social media throughout the sessions. Join us for a memorable, fun, and interactive afternoon. You will learn more about wine and cheese, meet interesting people, and have a simply fabulous time. www.vinocamp.com

Vancouver, BC:   Latest reports from the fishing grounds confirm that all five kinds of wild BC salmon are now being harvested including wild BC spring, sockeye, coho, chum and pink!  While spring salmon was the first to be available this season in the early spring, sockeye was next to hit the markets in June, followed by coho at the beginning of July.  Fishing reports at the end of last week continued to provide good news confirming that pink and chum salmon are now also being landed in northern BC at the top of the Queen Charlotte Islands with more pink and chum openings scheduled this week in Caamano Sound located off the coast of Kitimat, BC.

And more positive stories about this year’s wild salmon season are being shared.  For example, one involves the Tuesday, July7th fishing opening in Barkley Sound on the west coast of Vancouver Island, BC by Ucluelet.  The “run size” (defined as the number of migrating salmon returning to a given system in a given year) was upgraded 30% so far this season.  Another is that sockeye salmon continues to be available in a consistently good supply allowing harvests to be scheduled all along the coast of BC.

Grant Snell, General Manager of the BC Salmon Marketing Council comments, “The upgrade of the Barkley Sound run is quite extraordinary as we haven’t seen an increase in run size estimations in this harvest area in at least ten years.  And we are thrilled with the strong showing of sockeye in all harvest areas.  As well, the Nass River system is still providing some wonderful volumes of fish.  The escapement numbers (defined as the number of adult spawners that “escape” mortality and are able to return to the spawning grounds) in the Nass River are virtually double the forecasted number.  Overall, I am pleased to say that our fishermen and harvest reports continue to share positive news that the wild BC salmon resource continues to look strong and healthy.  Salmon lovers are simply delighted!”    

Wild BC chum salmon has a creamy pink to medium red flesh colour and is prized for its milder, more delicate flavour and low fat content.  Karen Barnaby, award-winning cookbook author and Executive Chef of Vancouver’s Fish House in Stanley Park, recommends preparing wild BC chum prepared with a soy wasabi glaze and shares her recipe in the newest wild BC salmon recipe booklet produced by the BC Salmon Marketing Council.

Wild BC pink salmon is the smallest of all wild salmon.  It is increasingly popular and valued for its delicate flavour, softer texture, lighter colour and low fat content.  Robert Clark, Executive Chef of Vancouver’s C Restaurant, Nu Restaurant and Raincity Grill shares his recipe for wild BC pink salmon - his favourite salmon – in the BC Salmon Marketing Council’s recipe booklet.  He recommends baking wild BC pink salmon with a homemade tartar sauce.

The BC Salmon Marketing Council is a non-profit generic marketing organization for wild BC salmon funded by the BC commercial fishermen and government sources to: benefit and promote the BC wild salmon industry; conduct research and educational programs for the development and promotion of commercially harvested wild BC salmon, and; communicate to national and international markets the quality, availability and value of wild BC salmon.

EAT Magazine is looking for a Victoria-based news and events reporter. This person must love food & wine and have a strong network within the food & restaurant scene in Victoria. You are committed to highlighting the best in food and wine in Victoria (and around Vancouver Island), support local and sustainable food initiatives and continually be looking to discover new restaurants, people and products. 

You will be expected to develop news leads and write copy, respond to emails and make print deadlines. This is a flexible, part-time entry-level gig. Please send your resume and cover letter to the attention of the editor. 

http://victoria.en.craigslist.ca/wri/1295139306.html

Vancouver, BC – Ganache Pâtisserie is pleased to announce its newest creations for this year’s Summer 2009 Menu.  Sitting on an almond biscotti base, Bleuet Amande ($5.75) is a smooth and creamy Amaretto cheesecake simply finished with a B.C. blueberry compote and housemade amaretti cookies.  A natural combination, Chocolat Malté ($5.75) layers rich dark chocolate malted mousse and chocolate malted ganache on a dense and chewy white chocolate blondie foundation.  Coco et Figue ($5.75) is a coconut sensation of light coconut rum parfait between layers of coconut dacquoise and buttery olive oil cake spread with a vanilla fig compote.

The entire menu, store hours and all contact information can be found online at www.ganacheyaletown.com. Or just visit Ganache at 1262 Homer Street in Yaletown to see our entire selection of chocolates, cakes and treats.

Yaletown’s George Ultra Lounge, the Godfather of Vancouver’s cocktail culture, introduces award-winning bartender Shaun Layton’s new cocktail list, featuring cameo appearances by five cocktails from five of the best bars around the world. George is also offering new dinner and late night menus, and handsome new upholstered patio furniture.

 “During my travels to cocktail competitions around the world, I’ve met a lot of very talented bartenders, and tasted the very best they have to offer,” said Shaun Layton, head bartender at George Ultra Lounge. “For our Cameo section on the new list, I’ve selected my top five and brought them to George. During the Olympics we hope to take this one step further. We’ve invited the personalities behind the drinks to Vancouver for our very own cocktail competition. We’re in talks right now.”

At George all cocktails are doubles created using a minimum of two ounces of premium liquors and spirits ($9 – $12). The new list is a tasty tome with nearly 60 drinks spanning classics, and cameos; George signatures, and shooters; Champagne cocktails, and fancy summer drinks; plus classic and modern interpretations of Latin favorites.

 The Cameo menu includes the Bison Julep from All Star Lanes in London; Chocolate Martinez, from Bar 101, in Stolkholm; Golden Negroni from Rules in London; Niko’s Gimlet, originated at Experimental Cocktail Club in Paris; and PX Flip from Door 74 in Amsterdam.

The Fancy Summer Drinks section includes Pimm’s No.1 Cocktail, a classic English summer’s drink of Pimm’s No.1, with cucumber, apple, orange, lemon and fresh mint, topped with sprite (or ginger ale); and George’s Watermelon Agave Julep, made with El Jimador silver tequila, fresh mint and vanilla sugar smashed up with fresh watermelon, served long on crushed ice.

George’s executive chef, Jason Wilson, along with sous chef, Chris Bisaro, have created new dinner, and late night menus. Updated pub classics include lager battered local halibut burger ($18), and bacon wrapped beef tenderloin ($24). West coast standards on the menu include julienne vegetable and tofu spring rolls ($11), tuna tartar duo ($15), and beef carpaccio ($14), plus there are s’mores ($10) for dessert. Late night faves include all of the above and more: addictive curried shrimp frites ($16), elegant thin crust pizzas ($16), and housemade truffles and artisanal cheeses.

Owners, David Hannay and Patrick Mercer, have refurbished the patio with comfortable gray upholstered bench seating reminiscent of a bespoke suit, accented by lipstick-red tables. The new patio features a beautiful cushion of light making seats appear to be floating on air; plus bifold windows along the patio open completely to connect indoors and out. George’s interior has been freshly painted as well.

With the most recent news that the predicted Fraser River sockeye return is estimated to be well below original forecasts and therefore no sockeye harvests are expected, local consumers have some questions.  

Grant Snell, General Manager of the BC Salmon Marketing Council, a non-profit generic marketing organization for wild BC salmon, says that the situation surrounding the Fraser River sockeye returns is very serious and everyone is anxiously following its developments and waiting for information to explain the cause.  Snell adds, “And retailers are telling us that consumers have questions about just how the status of the Fraser River run affects the supply of all wild BC salmon.  Because our consumers continue to become increasingly knowledgeable about salmon and supportive of local producers including fishermen, they ask more and more about where the salmon is from and their first choice is to buy wild BC salmon.  It is natural that they now need more information.  Retailers are as a result noting the importance of providing current information to consumers regarding how the Fraser River run forecasts may affect the overall supply of wild BC salmon and basically just how wild BC salmon gets to the local market.  Consumers want to buy wild salmon from BC and they want to feel comfortable with their choice.”

Kosta Zogaris, Owner of The Salmon Shop in North Vancouver, BC and Heather Creel, Owner of 1-Fish, 2-Fish in Langley, BC agree that some consumers may now first be cautious about buying wild BC salmon but are then comfortable and confident with their purchase once it is explained that the wild BC salmon that is currently available in their stores are those harvested from BC runs that have experienced returns deemed high enough for adequate escapement and a sustainable resource.  Brian Hamatake, President of Seafood City in Granville Island in Vancouver, BC confirms that his customers are very familiar with salmon and that they know what they are buying.  The majority of his salmon consumers want wild BC salmon because they support the industry.  He also believes that his customers will start asking for more information.

The BC Salmon Marketing Council is quickly responding by providing the following key facts regarding wild BC salmon harvesting and availability to its comprehensive list of retailers as well as restaurants to help them respond to customer questions as well as help them plan their product mix and menus.

Current Availability of Wild BC Salmon

Reputable local seafood retailers have developed solid, long-term connections with wild BC salmon fishermen and suppliers, and that ensures a regular supply of wild BC salmon in our local market.  The kinds of wild BC salmon that they carry will change however according to supply availability.

At this time, local retailers continue to have a variety of wild BC salmon species available including mainly coho, pink and spring. 

Sockeye

The Fraser River is not the only system that produces sockeye so we are still seeing a very limited supply of wild BC sockeye in the local market as produced in the Nass River and Barkley Sound in June and July.  The run size of Barkley Sound on the west coast of Vancouver Island, BC (by Ucluelet) was actually upgraded from pre-season expectations during the season.  The Skeena River however did not see any fishing openings for sockeye this year because of lower returns.

Pink

The most recent reports regarding pink run sizes in the North as part of the Nass River, Skeena River and Caamano Sound have indicated good and steady returns of pink salmon so you are seeing wild BC pink salmon currently available in the local market and it is expected to be available throughout the next few weeks.

Coho

Coho salmon is also still returning in good numbers allowing for fishing in the north and availability in the market on a fairly regular basis.

Spring

Spring salmon has been steadily available in the market because the run sizes are looking good.  There is an anticipated further troll opening in the North on August 31st for spring salmon harvests.

Chum

As there have been modest returns of summer chums to date, only limited supplies of summer chums have been available in the market.  It is too early to determine the returns of fall chums so we do not know the availability of chum salmon in the fall at this time.

 

The Facts That Seafood Consumers Need To Know

·  The resource continues to be very conservatively managed with harvests by the commercial fishermen for any wild BC salmon species scheduled only if the carefully and constantly monitored returns can safely predict that enough fish of any given run will successfully return to the spawning grounds for a sustainable resource.

 

·  When it is determined that there can be a fishery because of adequate returns, the TAC (total allowable catch) is then set and very tightly controlled. The TAC is always conservative to ensure adequate escapement.  The commercial fishermen are only permitted to catch a set number of fish and this is the fish that you see available in your local market.

 

·  Today’s fishery is highly developed to selectively harvest only the intended species of wild BC salmon.  If there is a risk of inadvertently harvesting a species from a run that is experiencing weaker returns, then the harvest at that time and in that place will not even happen.  Consequently, salmon identified as part of weaker runs will not be harvested by the commercial fishermen and will therefore not appear in our local market.

 

·  While the Fraser River is a very significant wild BC salmon producing system – especially for sockeye which has traditionally been the most valued of the wild BC salmon species – it is not the only salmon producing system which is why we currently do have several species of wild BC salmon available in our local market.

 

·  Several chefs and seafood enthusiasts increasingly continue to embrace the wonderfully unique flavours and textures of all five kinds of wild BC salmon.  That is why you see all five kinds of wild salmon featured in the local restaurants and stores at this time.

 

·  The wild BC salmon that is currently available in your local supermarket, specialty seafood store, restaurant and authorized sales dock are those harvested from runs that have experienced returns deemed high enough for adequate escapement and a sustainable resource.

 

·  The commercial salmon fishermen are all committed to sustain the fishery and the industry.  It is their livelihood not only today but in all the years to come.

 

·  The state of the industry changes almost daily as wild BC salmon are a natural phenomenon so the reports of last month differ greatly from those of today and the reports even a week from now can be different again as well.

 

The Status Of The Fraser River Run Can Be Summarized At This Time As Follows

·  The original “return” this year for all Fraser River runs was forecasted at 10.5 million, but the Pacific Salmon Commission has now downgraded it to 985,000. “Return” is defined as the number of salmon returning to a given system in a given year.

·  The main summer-run was downgraded from 8.7 million fish to 600,000 on a cycle that has a 25 year average return of 4.4 million.

·  It is predicted that there will be no targeted sockeye fishery by the commercial fishermen, sports fishermen and possibly native fishermen, on Fraser River stocks this year to provide the maximum opportunity for adequate escapement to maximize spawning opportunities for future runs.

·  It is still early in the season to predict the actual overall results for Fraser River sockeye, but it could perhaps still be possible to see an adequate number of fish return to ensure optimum spawning escapement.

·  As of Tuesday, August 11th, the Pacific Salmon Commission stated that the reason for this unexpected decrease in returning number of Fraser River fish is not known and they will be conducting studies.

·  It is surprising to all industry members that the number of returning Fraser River sockeye at this time is so low because a substantial number of sockeye (7 million) did return to the river system to spawn four years ago.  A large number of the resulting juvenile fish may have been lost on their journey to the ocean or died in the intervening years at sea.

 

The BC Salmon Marketing Council is a non-profit generic marketing organization for wild BC salmon funded by the BC commercial fishermen and government sources to: benefit and promote the BC wild salmon industry; conduct research and educational programs for the development and promotion of commercially harvested wild BC salmon, and; communicate to national and international markets the quality, availability and value of wild BC salmon.

Vancouver, BC – The Roundhouse, Get Local (a partnered project of FarmFolk/CityFolk and the Vancouver Farmers Market) and the BC Farmers’ Market Nutrition and Coupon Project are proud to present “SUSTENANCE: Feasting on Art & Culture.” A first time, unique celebration, SUSTENANCE Festival starts on Thursday, October 1 and culminates on World Food Day: October 16th. SUSTENANCE endeavours to connect the communities of art, culture, and food security. From global to local, from historic to present day, the art and culture of food will be something everyone can feast on. 

SUSTENANCE Festival kicks off with the opening celebration on Saturday, October 3, a party for all of the exhibitors and producers who are participating in SUSTENANCE Festival, special guests and the public. Guests can enjoy local food and Lotusland Wines while perusing the exhibits, including internationally acclaimed El Maiz Es Nuestra Vida (“The Corn is Our Life”), a contemporary art exhibition from Oaxaca, Mexico that guides the public through the history of corn throughout the Americas, and CORNUCOPIA, an interactive installation designed to bring an understanding to the average citizen of the great environmental stress and energy consequence of industrializing our food. The night will feature live music, presentations, and a chance to be amongst the first to explore the many exhibits of SUSTENANCE Festival. For a full list of SUSTENANCE Festival exhibits and events please scroll down . 

SUSTENANCE Festival will offer a bounty of fun, learning, and agri-tainment, with over 20 food related art exhibits, 15 interactive pieces on display, and loads of events over two weeks. The CITYFOOD Kitchen will feature local food cooking classes by Chef Darren Clay, and workshops to teach people how to preserve food to eat locally through the winter. Family Day on Saturday, October 10 will entertain kids with piñata making and breaking, a pumpkin pie eating contest, and a workshop by Growing Chefs, a non-profit society that works to inspire a love of growing and eating sustainable food in young people. 

SUSTENANCE Festival will also feature a special screening of the award-winning foodie film, Tableland, by local filmmaker Craig Noble. A culinary expedition in search of the people, place and taste of North American small-scale, sustainable food production, Tableland celebrates the positive working models of growing and consuming local food.

Thursday, October 8 will have people saying “OHHHHH FOOD!” A naughty night of food with forbidden fruit wine, saucy storytelling, erotic culinary poetry reading, and special sexy production: those dirty fruits and vegetables brought to you by Biovia Organic Link Ltd., will make for an exciting event for Adults Only. 

The final day of festivities will celebrate World Food Day on Friday, October 16 with a Pocket Market from 11:00 am-5:00 pm set up on site at The Roundhouse. All produce will come from Southlands Farm, a 2.6 acre family farm located in Vancouver’s Southlands neighbourhood. The evening will bring the Closing Celebration starting at 6 pm, with real beer, food, a performance by The Pressure Cooker Theatre, and 

music by The Carnival Band. 

SUSTENANCE Festival will be held at the Roundhouse Community Arts & Recreation Centre in Yaletown, and at several satellite locations. For full details on all of the exhibits and events, and workshop registration please click here.

photo credit: Kyoto Foodie blog

Granville Island sake maker Masa Shiroki announces harvest of experimental sake crop. Click here to read more.

The Dirty Apron Cooking School, associated with Chambar, is Vancouver’s new destination to cook your own gourmet meal. Click here to read the review.

From the media release

Vancouver, B.C., October 20, 2009 - In recognition of International Chefs Day, scores of Vancouver's top chefs, including Donald Gyurkovits, President of the B.C. Chefs Association, and chefs Vikram Vij, John Bishop, Rob Feenie and Tobias Macdonlad, turned out at Oppenheimer Park today to feed approximately 1,000 homeless people in the Downtown East Side. Organized by the British Columbia Chef's Association ­ the oldest culinary association in Canada ­ this annual event is in its third year, and has fed close to 3,000 disadvantaged people to date.

"The British Columbia Chefs Association is very proud of the commitment of our member chefs, food partners and the Vancouver culinary community, to help those most in need," says Donald Gyurkovits, President of the B.C. Chef's Association.

Inaugurated in 2004, International Chefs Day brings together chefs from around the world in a concerted global effort to give back to their communities and raise awareness for key issues confronting the industry. Organized by the World Association of Chefs Societies (WACS), country chapters organize culinary competitions, food drives and charity events across the globe. 

This year, WACS set the focus on International Chefs Day to raise awareness on Food Waste and Food Safety. Over the past two years, sharp increases in food prices have resulted in an additional 40 million people being undernourished, bringing the total number to 1.02 billion. "Hunger is a global problem, but as British Columbian chefs, we can start right in our own backyard," said Gyurkovits.

"Today we were able to make a small difference in our community, but as culinary leaders, we should never lose sight of the huge impact that chefs can have by ensuring we use food in a responsible and sustainable manner," continued Gyurkovits. Through events like this, the B.C. Chef's Association and its counterparts throughout the world hope to shine the spotlight on the impact of food waste, and point out that with world hunger levels hitting their highest levels in thirty years, there has never been a better time to educate members, stakeholders and the general public.

Looks like Vancouver city councillors are backpedalling on the bylaw we mentioned here last week, after realizing just how detrimental it could be for certain restaurants:

"High end restaurants have complained their patrons would have to spend unreasonable amounts of money on food if they were going to enjoy an expensive bottle of wine. Ian Tostenson, the president of the B.C. Restaurant & Foodservices Association, said U2 front man's purchase of vintage champagne last week at a Vancouver restaurant would violate the bylaw." Nobody want to cramp Bono's style. Click here to read the full report on CTV.ca.

From the press release

(Vancouver, BC) - Who says that the Canadian electorate is apathetic? Perhaps they just need something meaningful for vote for? Apathy was nowhere in evidence with voting for the second annual HSBC Diners' Choice Awards. More than 9,300 votes were cast in 15 award categories. Good food, good taste and the art of dining well are very important topics in cuisine-crazy Metro Vancouver. We take eating very seriously.

The HSBC Diners' Choice Awards are one of two components of the Edgewater Casino Chinese Restaurant Awards. The other is the Critics' Choice Signature Dish Awards which will be announced at a gala event scheduled to take place following the 2010 Olympics.

"Good food is an essential element of Chinese culture," says Critics' Panel Chair Stephanie Yuen. "The freshness of ingredients, balance of flavours, and subtlety of dishes are all hotly debated topics amongst Asian diners. It is no surprise to us that the Chinese community embraced the CRA so enthusiastically, but we are thrilled that mainstream society is also passionately involved in voting for their favourite restaurants."

Many of the winning restaurants are to be found in Richmond. In fact 56 percent of the winners come from Richmond with Alexandra Road being a hotbed of culinary excellence - six winners come from that one street! For true Chinese cuisine cognoscenti, Richmond is a Mecca for the best dining in Metro Vancouver. "There is such a strong Asian restaurant culture in Richmond that it is no surprise to us that many of the winners are to be found there," comments Ms. Yuen. "Now that the Canada Line is running, it is even easier for people from Vancouver to come and explore Richmond's rich culinary offerings."

The HSBC Diners' Choice Awards included 15 categories with Gold, Silver and Bronze Awards in each. "The best thing about the Diners' Choice Awards is that it encourages people to get out and try somewhere new, so everyone wins in the end."

The CRA wishes to thank the following partners who make the Awards possible: Edgewater Casino, HSBC Bank Canada, Mercedes-Benz, Tourism Richmond, CBC TV and Radio, China Eastern Airlines, Heineken, Underwater Harvesters Association, Georgia Straight, CHMB AM1320, Ming Pao, World Journal, Klip Magazine, 818Channel, Edible-Britishcolumbia.com, Westca.com, Aperture Photography, Chinese Canadian Chefs Association and the Vancouver Multicultural Society.

HSBC Diners’ Choice Awards – 2010 Winners 

1. Best Cantonese Dim Sum Restaurant 

Gold: Empire Chinese Cuisine   8251 Alexandra Road, Richmond     604-303-9780

Silver: Red Star Seafood Restaurant   various locations 604-270-3003

Bronze: Vivacity Restaurant 110-8352 Alexandra Rd., Richmond 604-279-1513

2. Best Northern Chinese Restaurant

Gold: Shanghai Wonderful Restaurant 110-8380 Lansdowne Road, Richmond an> 604-278-8829

Silver: Lin's Chinese Cuisine and Tea House 1537 West Broadway, Vancouver 604-733-9696

Bronze:Number One Shanghai Restaurant 120-4200 No. 3 Road, Richmond 604-279-1728

3. Best Casual Restaurant

Gold: Top Chinese Restaurant 2751 Kingsway, Vancouver 604-436-1623

Silver: Koon Bo Restaurant 5682 Fraser Street, Vancouver 604-323-1218

Bronze: Ken's Chinese Restaurant 1097 Kingsway, Vancouver   604-873-6338

4. Best Fine Dining Restaurant

Gold: Northern Dynasty 1180-8391 Alexandra Road, Richmond 604-303-1192

Silver: Jade Seafood Restaurant   8511 Alexandra Road, Richmond   604-249-0082

Bronze: Grand Honour   110-5750 Granville Street, Vancouver 604-263-3983

5. Best Hot Pot Restaurant

Gold: Garden City Hot Pot     1205-8788 McKim Way, Richmond   604-303-0909

Silver: Chubby Lamb Hotpot Restaurant 2160-8391 Alexandra Rd, Richmond 604-303-8843

Bronze: Landmark Hot Pot House 4023 Cambie St, Vancouver 604-872-2868

6. Best Taiwanese Café/ Restaurant

Gold: Pearl Castle 1128 – 3779 Sexsmith Road, Richmond 604-270-3939

Silver: Well Tea Various locations 604-278-7268

Bronze: BBT Café 5979 West Boulevard, Vancouver 604-266-2195

7. Best Hong Kong Style Café

Gold: Copa Café 4030 Cambie Street, Vancouver 604-873-8974

Silver: Gloucester Café 3338 Cambie St, Vancouver 604-873-3338

Bronze: Curry King Café 5 - 4250 Kingsway, Burnaby 604-437-3638

8. Best Congee Restaurant

Gold: Congee Noodle House 141-143 E. Broadway, Vancouver 604-879-8221

Silver: Neptune Wonton Noodle 110-8171 Ackroyd Rd, Richmond 604-207-9889

Bronze: Kwong Chow Congee & Noodle   3163 Main Street, Vancouver 604-876-8520

9. Best Noodle Restaurant

Gold: Au Wing Kee Restaurant 2568 Kingsway, Vancouver 604-438-8520

Silver: Mak's Noodle Restaurant 185 - 8291 Alexandra Road, Richmond 604-231-8141

Bronze: Mckim Wonton Mein Noodle   1180-8788 Mckim Way, Richmond 604-270-6632

10. Best Vegetarian Restaurant

Gold: Bodhi Choi Heung Vegetarian Restaurant  3932 Fraser Street, Vancouver 604-873-3848

Silver: Simply Vegetarian Restaurant   135-8291 Ackroyd Road, Richmond 604-278-0852

Bronze: Bo Kong Vegetarian Restaurant 3068 Main St, Vancouver 604-876-3088

11. Best BBQ Shop

Gold: BBQ Master 145-4651 No. 3 Road, Richmond 604-272-6568

Silver: Dollar Meat 66 E. Pender St, Vancouver 604-681-1052

Bronze: Parker Fresh Meat 1020 - 4380 No. 3 Road, Richmond 604-233-1138

12. Best Bakery Shop

Gold: Saint Germain Bakery 140 Oakridge Centre, 650 W. 41st, Vancouver 604-272-6568

Silver: New Town Bakery & Restaurant   158 E. Pender Street, Vancouver 604-681-1828

Bronze: La Patisserie Various locations 604-269-0002

13. Best Dessert Place

Gold: Bubble Fruity   180-8188 Saba Road, Richmond 778-297-6821

Silver: Dessert Dynasty #149-4800 Kingsway, Burnaby 604-438-8608

Bronze: 100% Healthy Desserts 150-8291 Westminster Highway, Richmond 604-214-9891

14. Best Service Restaurant

Gold: Jade Dynasty Restaurant 137 E. Pender Street, Vancouver 604-683-3822

Silver: Sun Sui Wah Chinese Restaurant Vancouver & Richmond locations 604-872-8822

Bronze: Dragon View Seafood Restaurant   1298, 3779 Sexsmith Road, Richmond 604-241-8828

15. Best Environment

Gold: Dinesty Chinese Restaurant   160-8111 Ackroyd Road, Richmond 604-303-7772 Silver: Northern Delicacy Unit 2788, 4151 Hazelbridge Way, Richmond 604-303-1192

Bronze: Shanghai River Restaurant 110-7831 Westminster Hwy, Richmond   604-233-8885

From the press release

November 19, 2009, Vancouver, BC – Executive Chef Daryle Nagata and Director, Food and Beverage, Meera Vashist are pleased to announce the appointment of Hans Pirhofer as the new Pastry Chef at the Pan Pacific Vancouver. Hans Pirhofer is a second generation Austrian pastry chef who grew up in the family owned Café ‘Konditorei Pirhofer’, in Innsbruck. He trained at the same famous pastry shop as his father and aunt, Café Peintner, where he learned secret Austrian recipes and developed his talent for the European art of making sweets.

His 20-year career has included heading up the pastry team at the Hotel Café Corso in Seefeld, Austria and the Marco Island Marriott in Florida. Pirhofer came to the Pan Pacific Vancouver in 2000 where he worked along-side veteran pastry chef Ted Hara, who recently retired. He has made his mark in Vancouver, winning first place in Quady’s Winery Dessert Competition in 2003 plus gold, silver and bronze in various categories at the BC Chef’s Association ‘Salon de Chocolat’ competition in 2006.

On the appointment of Pirhofer, Chef Nagata commented, “What I love about Hans is his passion for his craft. He fuses his traditional European training with creative, contemporary ideas and produces the most stunningly beautiful and delicious desserts”.

From the press release

November 26, 2009 (Vancouver, BC) – Nons Drinks is pleased to congratulate
the winners of the 2009 Sortilège Cup Mixology Competition.  Simon Kaulback
of Boneta won the Gentlemen’s Competition on Monday, November 23 2009;
Danielle Tatarin of Designer Cocktail took the title at the Ladies’ event
the following day.

The Competition, hosted by the BC Hospitality EXPO, was a great opportunity
for local mixologists to display their originality and technical prowess.
Competitors created original cocktails that included at least ½ oz. of
Sortilège Premium Canadian Maple Whisky, a blend of Canadian Whisky and
Maple Syrup with a flavour reminiscent of maple toffee. The resulting
cocktails were evaluated by a panel including two media judges, two
Mixologist judges, and two head judges.

Danielle Tatarin won the women’s title with a cocktail called “Geisha’s Milk
Punch”; Simon Kaulback’s “Centre Ville” was the judges’ choice for the top
men’s cocktail.  

Simon and Danielle will each be awarded a trip to Montreal in summer 2010 to
visit the location where Sortilège is made. 

From the press release

Vancouver, BC) – In a ceremony held last Monday (November 30), the Government of France, as represented by its Consul General to Vancouver, Mr. Alexandre Garcia, honoured restaurateur (and owner of Bistro Pastis) John Blakeley by naming him a Chevalier (Knight) of the Ordre du Merite Agricole. 

In his citation, Mr. Garcia stressed that this was a very high honour indeed as the Order recognizes people who have made a significant contribution to the field of agriculture as well as the broader fields of food and culinary arts. Amongst the Order’s members are many distinguished restaurateurs (both in France and abroad) along with vintners, food scientists and food historians. The honour carries the same status in France as a Knighthood does in Great Britain and entitles Mr, Blakeley to wear the medal or a distinctive lapel ribbon on all formal occasions.

In his acceptance speech, Mr. Blakeley reminisced that in grades 8 and 9 he had attended agriculture classes but soon realized that his future " lay in restaurants not in tractors." He acknowledged the part played by his wife and family in his success and thanked fellow restaurateur Michel Jacob, owner of Le Crocodile and another Chevalier of the Order, for mentoring him.

The Order was created in 1883 to initially reward exceptional service to agriculture and its development. It is notable that this Order was one of just four specialized orders (along with the Academic Palms, Order of Maritime Merit and Order of Arts and Letters) that were not replaced by the National Order of Merit in 1963, testifying both to its long history and to the unique place of agriculture in the history, economy and culture of France.

The Globe and Mail profiles Ward Teulon, a man changing the rooftop landscape in Vancouver: 

"Take one Saskatchewan farm boy and move him to the big city. Add a Vancouver condo building's unused rooftop garden and several vacant backyards. The result is urban farmer Ward Teulon, also known as CityFarmBoy on his website, a 45-year-old former agrologist who has put his farming skills to work in the middle of some of Vancouver's densest neighbourhoods." Read the full article here, or visit the CityFarmBoy website.

photo: The top three winners from the competition

Rising Vancouver Chefs Compete in Black Box Culinary Competition

Vancouver, January 14, 2010 - Up and coming chefs from Vancouver's top restaurants competed for the top prize in the 14th Annual Black Box Competition on January 13, 2010, hosted by The International Culinary School at The Art Institute of Vancouver. Jasper Cruickshank of Aramark Canada took Gold in the competition, finishing first of the 11 chefs competing.

Competitors were given just under two and a half hours to create an appetizer and an entrée, using the mystery items in the Black Box, which this year were whole local sole and whole fresh duck. Jasper's winning dishes were an appetizer of pan seared sole with leek fondue stuffed gougères and a sour apple reduction, and an entrée of pan roasted duck breast, with potato pavé, a carrot purée confit, tomato relish and natural jus. 

At the awards ceremony following the competition, guests from Vancouver's hospitality scene witnessed the awarding of second place to Nick Surowy from The Fairmont Waterfront, with third place going to Jonathan Boerboom of The Fairmont Pacific Rim.

Jonathan, a graduate of The International Culinary School, and currently working with David Wong, Canada's representative for the Bocuse d'Or Competition 2009, acknowledged the role that schooling played in preparing him for competing. "All through our training, we were able to take part in a number of competitions and were taught the skills that are really important to do well in them" he said.

Donald Gyurkovits, Instructor at The International Culinary School and President of the BC Chefs Association, said that competitors are becoming more creative every year in the ways they create their dishes, "using techniques and equipment that we would never have previously thought of using to cook food."

The competing chefs were selected by their Executive Chefs on the basis of career potential, current position and experience, which cannot exceed three years. The panel of judges assessing the culinary creations was selected from top industry professionals, culinary media and award-winning executive chefs. The identities of the competitors were not revealed until the judging was complete, allowing judges to critique each dish with complete objectivity.

2010 is a season of change, and this is not more strongly felt then at The Beach House Restaurant.

After spending the last 6 months in redevelopment, they have found their groove with new Executive Chef Joe Duprey and Executive Pastry Chef Steven Hodge.

 For the first time in 5 years the Beach House Restaurant has released an all new Pacific Northwest Menu. Both Lunch and Dinner have been completely revitalized to meet the needs of guests and to increase the profile of our amazing dining experience. As a westcoast restaurant their menu focus naturally leans towards fresh seafood and locally sourced beef. They have expanded their support of the Ocean Wise organization and have developed a more environmentally and socially conscious menu, sourcing from local suppliers where possible. Coupled with an award wining Wine List developed by Sommelier Benjamin Howard, with a focus on BC specialty wines, they invite you all to experience a new taste of The Beach House.

 The full menu is listed on our website: www.thebeachhouserestaurant.ca

OCEAN WISE CANSTRUCTION INUKSHUK, REVEALED!

Unique design sculpture benefits food bank while celebrating Vancouver's Olympic emblem and the culture of Canada's Arctic

Vancouver, BC - Last week, the Vancouver Aquarium revealed an enormous Inukshuk sculpture made entirely of cans of Ocean Wise recommended seafood in a display of Olympic spirit. Created by an Aquarium design team, the Ocean Wise Canstruction project will be available for viewing from now through the 2010 Olympic Winter Games. The seafood was generously donated by Raincoast Trading. Following the exhibit the canned fish will be donated to the Greater Vancouver Food Bank Society.

"You can tell our team and partners had a lot of fun creating this amazing spectacle to share with locals and visitors during the Games," said Aquarium president, Dr. John Nightingale. "We are able to show our Olympic spirit and support the Food Bank, while showcasing the importance of choosing sustainable seafood. Overfishing is the number one problem facing the world's oceans today. Ocean Wise makes it easy for Canadians to play an active role in conserving them now and for future generations."

The canned seafood was supplied by Raincoast Trading, the first retail product to have the Ocean Wise recommended logo on their labels.  Mike Wick, owner, commented, "Raincoast is delighted to be part of this unique initiative.  If we can help a good cause while letting consumers know how easy it is now to make sustainable seafood choices when shopping, then we've accomplished two really important things with this terrific project."

The Greater Vancouver Food Bank Society acknowledges that this contribution to their ongoing efforts to feed the hungry is not only fun, but needed.  "We haven't stopped talking about this since we first heard about it!" says Doug Aason, Director of Community Investment. "To see these community leaders come together to support us is just amazing!  We thank the Vancouver Aquarium and Raincoast Trading for supporting us through this display of Olympic spirit."

The Ocean Wise Canstruction Inukshuk will remain on public display during the Olympic Winter Games from today through February 28th.  Vancouver Aquarium visitors will find it on the outdoor beluga habitat at the entrance to the Canada's Arctic exhibit.

It took many hands and a lot of cans to build the Ocean Wise Canstruction Inukshuk. So many cans, in fact, that the Aquarium is giving the public the chance to guess the total number used in the CAN You Guess? contest open now through February 13. The winner will receive two tickets to an Olympic speed skating event at the Richmond Oval courtesy of BC Hydro. Anyone can enter the contest by dropping off the ballot in person at the Vancouver Aquarium or online at www.visitvanaqua.org

About Inukshuk

Inukshuk is an Inuit word that means "that which acts in the capacity of a human."  In the Arctic, people build Inuksuit (plural of Inukshuk) from rocks, stones, and other materials such as antlers or bone. Inuksuit are wayfinders, markers, message centres, and hunting assistants.  Today, the role of the Inukshuk has expanded even further.  It inspired the logo of the Vancouver 2010 Olympic Winter Games. It is a symbol of the people of the Arctic, and a way for Inuit and non-Inuit to mark their presence across the country. Our Inukshuk is built entirely of cans of Ocean Wise recommended salmon and tuna. Like the wayfinders of the Arctic, it marks a path: one that leads to healthy oceans through sustainable fishing practices.

About Canstruction

Canstruction is a world-wide design competition and exhibit where teams build structures from food cans to support the local food bank.

About Raincoast Trading

Raincoast Trading sells premium wild seafood products since 1978. Based in Vancouver, Canada the company is owned by a fourth generation fishing family proud to offer sustainably-harvested, gourmet canned seafood. Raincoast Trading adheres to the highest sustainability standards when catching, processing and packaging its seafood. Raincoast Trading is the first Canadian packaged retail seafood company recommended by the respected Ocean Wise(tm) conservation program as an environmentally-friendly seafood choice for retail grocers and consumers around the world. Learn more at www.rainscoasttrading.com

About the Vancouver Aquarium

The Vancouver Aquarium is a global leader in connecting people to our natural world, and a self-supporting, non-profit association dedicated to effecting the conservation of aquatic life through display and interpretation, conservation practices, education, research, and direct action. Learn more at www.vanaqua.org

About Ocean Wise(tm)

Ocean Wise is Canada's leading sustainable seafood program.  The Ocean Wise logo on a restaurant menu, deli-counter or seafood product is the trusted symbol of ocean-friendly seafood choices for discerning consumers.  Launched in Vancouver, BC in January 2005 by the Vancouver Aquarium, the Ocean Wise program has grown from a small, local initiative to a national program now working with nearly 300 partners at over 2700 locations. Learn more at www.oceanwise.ca

from the press release

VANCOUVER, BC (February 22, 2010) – On Sunday, February 21 The George 2010 Mixlympic Games saw ten intensely competitive bartenders - 6 international, 4 Canadian - compete head-to-head in a black box style event.  The results are in. 

Mark Brand, co-owner of Boneta and the Diamond in Gastown, took home the gold medal, winning a $500 cash prize sponsored by Martin Miller’s Gin, an Arc’teryx jacket, and priceless international bragging rights. 

Silver went home with David Grieg of London’'s All Star Lanes and Bronze went to Vancouver’'s own Jay Jones of Pourhouse. 

Each of the 10 entries had to include Martin Miller's Gin and at least one of other secret black box ingredients: Venturi Shulze 25 year old aged balsamic, from Edible BC; R&B Brewing Canadian Iceholds Lager and Maker's Mark White Dog Whiskey, both used in the winning drink; Mary Bay Points Oyster from the Lobster Man; and Vista d'Oro Farms Campari blood orange vanilla preserve.

“"Mark'’s drink, titled Angela the Grand Dame, was very well balanced,"” said Shaun Layton, head bartender at George Lounge and Mixlympic judge. "“He had some juniper berries in it, which complemented the gin and whisky, some egg white for frothiness and a Canada flag carved out of grapefruit. He got full marks for presentation too, using a Petro-Canada glass from the 1988 Olympics.”"

The international contestants were:

Joe Stokoe – Bar Manager for all three All Star Lanes, London, UK

Abdul Kpekawa – Bartender, All Star Lanes, London, UK

David Grieg – Bartender, All Star Lanes, London, UK

Ola Carlson – Bartender, Box 101, Stockholm, Sweden

Nicolos de Soto, Bartender, Experimental Cocktail Club & Curio Parlour, Paris, France

Charles Tan – Bartender, China Club, Paris, France.

Representing Canada was:

Mark Brand - Owner, Boneta and The Diamond, Vancouver

David Wolwidnyk - Bar Manager, West, Vancouver

Jay Jones – Owner, Pourhouse, Vancouver

Darryl Macdonald – Bartender, Port, Toronto

The extremely talented judges who had the enviable job of tasting the cocktails were:

Rebecca Bollwitt – Vancouver Blogger, Miss 604

Jay Garnett – President, Whitefish Group 

Shaun Layton – Bar Manager, George Ultra Lounge 

Andrew Morrison – Editor, Scout Magazine

Neal Mclennan – Editor, Western Living Magazine

George Oliphant - Host, NBC LX-TV

Joanne Sasvari – Freelance Journalist and Mixology Expert

Meet George

George Ultra Lounge is the Godfather of Vancouver’s cocktail culture. Modeled in the London style, George pioneered the cocktail kitchen concept in Canada when it opened in 2005. Today, with award-winning Shaun Layton behind the bar, George continues to pour proper classic and market-fresh cocktails, complimented by a dinner and late night menu through 2 a.m. George is located at 1137 Hamilton Street in Yaletown, and online at georgelounge.com. For reservations, or to secure the private room, phone 604.628.5555.

Sponsored by Martin Miller's Gin & Arc'teryx

Fifteen years after coming to the Cowichan Valley and ten years after opening Canada'’s first Farm to Table cooking school, Mara Jernigan will be cooking and teaching for her last summer season at Fairburn Farm.

Jernigan, who’se early training in Europe left her inspired by the notion of agritourism, chose the Cowichan Valley to settle with her young family. They started a small vineyard, market garden and cooking school called Engeler Farm in 1996. A marriage break-up in 2005 saw Mara move her operation to one of the Cowichan Valley’'s most historic agricultural properties and take over the guesthouse operation at Darrel and Anthea Archer'’s Fairburn Farm.

Since moving to the Cowichan Valley, Mara has raised livestock, participated in farmers markets, conducted farm tours in conjunction with a luxury resort, and held asparagus, stinging nettle, composting and even batwatching events. She has hosted school children, youth groups, activists, fellow chefs and culinary students, universities, organic leaders and over a hundred Wwoofers (Willing workers on organic farms) from around the world. Mara founded and organized Vancouver Island’s premiere food event, FarmFolk/CityFolk’s Feast of Fields for ten years, she co-founded the Vancouver Island and Gulf Island’s Slow Food convivium with Sooke Harbour House'’s Sinclair Philip and is the current Canadian President of Slow Food. For the last ten years she has taught hundreds of people basic techniques and the value of cooking with local seasonal ingredients in her hands-on field to table cooking classes. This was recognized in the recent EAT magazine readers awards where she won Gold as Food Educator of the Year. Her concern for the preservation of agricultural land has extended into the community where she has been active with many boards and organizations as well as the recent Cittaslow designation to be awarded to Cowichan Bay, the first in North America.

"“I always had the dream to run a small inn on a farm, to raise my son while working and cooking at home. I love the Cowichan Valley and I have done many of the things I wanted to do here. This year my son Julian turns 19 and will finish culinary school and I am ready for a change," states Jernigan.

Mara plans to continue offering her annual culinary tours in Italy and is currently working out the details of a spectacular location to hold her acclaimed culinary bootcamps in 2011. She is also hoping to take a sabbatical year to live, travel and study languages in Europe. For her last year at Fairburn Farm, Mara has several special events planned, including a stinging nettle festival in conjunction with Slow Food on April 18th and a very special dinner with friend and mentor, chef Michael Stadtlander in September.

"“I have really loved living and cooking at Fairburn Farm and I feel very grateful towards the Archer family for letting me develop my culinary concept in such a special environment.” She states. “ I am going to make the most of my last year in this beautiful place.  I have have had great staff to help me and we have had so many wonderful guests for our Sunday lunches, our cooking classes, and in the guesthouse and I look forward to sharing my last summer with them.”"

The Archer’'s daughter Maryann, who returned in 2008 to work with the water buffalo, will be taking over the accommodations from Jernigan and will be reopening as a Bed & breakfast in 2011. As the third generation operator of the farmhouse, she looks forward to reconnecting with the community and inviting individuals, couples, and families to experience the natural beauty and peace that the farm offers. 

For more information contact Mara at 250 746-4637

mara@fairburnfarm.bc.ca

from the press release

VANCOUVER, B.C., March 22, 2010 -  At a Vancouver Parks Board meeting this evening, Cactus Club Cafe was selected through a competitive RFP process to operate a restaurant at English Bay.  The Board through a staff recommendation process found the Cactus proposal to be the best overall submission with particular emphasis on the ability of Cactus to provide a first class casual dining and take out experience at English Bay.

The restaurant location at English Bay will simultaneously wow visitors and enhance the neighbourhood for local residents.  The restaurant will be an inspirational venue for special occasions, casual gatherings and quick meals while enjoying the beach.

“Being a Vancouver based company, we are thrilled to have been selected by the Vancouver Park Board to operate a new restaurant at English Bay,” said Richard Jaffray, President and Founder of Cactus Restaurants.  “We are looking forward to developing a restaurant that encapsulates the amazing location in the heart of Vancouver and becomes a key part of the neighbourhood.”

Chef Rob Feenie will oversee the development of the menu development for this location, it will be globally inspired while featuring local and fresh ingredients such as Ocean Wise sustainable Pacific seafood and Alberta Certified Angus Beef.  Adjacent to the dining room there will be a take-out area that will offer a broad range of menu choices for guests wanting to enjoy the beach at English Bay either from the seating area or the surrounding park area.

Cactus Restaurants will work with the Vancouver Parks Board to finalize plans for the restaurant, with the goal of beginning construction after Labour Day in 2010.  The new location should be ready to open in June 2011.

About Cactus Restaurants

Proudly Canadian owned and operated, Cactus Restaurants has emerged as the leader in the casual fine dining industry in Canada. By remaining committed to delivering an addictive dining experience to guests, the restaurants have established a commanding lead position in the industry. To date, there are 20 Cactus Club locations within B.C. and Alberta. The hub of Cactus operations, the head office, is located in Vancouver, B.C. www.cactusclubcafe.com.

from the press release

Vancouver - Nurturing and promoting talent from within is a trademark of Daniel Boulud and the management style of his restaurant group. So it comes as no surprise that the new Chef de Cuisine for DB Bistro Moderne in Vancouver has been a sous chef at the restaurant since its opening in December 2008. In fact, Nathan Guggenheimer, just promoted to lead the kitchen of this French inflected British Columbia bistro is a veteran of both DB Bistro and its adjacent more upscale sister restaurant, Lumiere.

Nathan Guggenheimer will take on his new role as Chef de Cuisine as of Sunday April 4th, with an Easter Sunday menu. He is a British Columbia native from Pitt Meadows who has been cooking since 2002 when he got his first training at Vancouver Community College. He has traveled and studied in France to fine tune his culinary technique and gained valuable experience working with respected Chefs such as Philip Howard at The Square in London and later David Hawksworth at Vancouvers West. In preparation for his role at DB Bistro Moderne, Nathan cooked along side Chef Daniel Boulud at DANIEL in New York City, and most importantly, has been working closely with DB Bistros current Chef de Cuisine, Stephane Istel, as well as Lumiere's Dale Mackay.

Nathan has demonstrated real dedication to his craft and an ability to perform consistently. He has a talent for combining British Columbias incredible ingredients with classic French technique. Hes earned my respect during these last two years cooking at Lumiere and DB Bistro, proving hes ready to take on greater responsibility, affirms Daniel Boulud.

The promotion became available to Nathan Guggenheimer when Daniel Boulud asked the current Chef de Cuisine, Stephane Istel, to take on the challenge of overseeing the kitchen of his new DB Bistro Moderne opening at Singapore's Marina Bay Sands Resort this coming June 2010.  The result is an ideal opportunity for a worthy young local chef to show his talent close to home. Look for Nathan weekday mornings as he shops from local farmers at the Trout Lake and Kitsilano markets on his way to work.

DB  Bistro Moderne, opened in 2008, is located at 2551 West Broadway in Vancouvers Kitsilano neighborhood and is a sister restaurant to the Manhattan original. The restaurant is operated by Chef Daniel Boulud and his restaurant management group and has been recognized as a Conde Nast Traveler HOT LIST TABLE, earned 4 stars in the Vancouver Sun and AAA's three diamond award.  Most recently the restaurant received a 2009 Golden Plate Award for Best New Restaurant in Vancouver.

from the press release

JUDAS GOAT IN BLOOD ALLEY

Vancouver, BC - Judas Goat, a tiny 28-seat Spanish-inspired tapas bar, located next door to Salt Tasting Room in Blood Alley, Gastown, has opened for business!  Executive Chef Lee Humphries' small dishes include: a bruschetta of chorizo, caramelized onion & dark chocolate, braised pork belly on onion puree with pine nuts & orange gremolata and a terrine of warm lamb cheek, savoy cabbage & white truffle oil. The small plates are influenced by Spain, Italy, France, and beyond. Beverages include a mix of sherry, wines, beer & of course sangria. 

What's in a name? Slaughterhouses all over the world, often have difficulties getting the animals to leave the truck after transportation. To combat this, most abattoirs, have a resident goat, whose job it is to make nice with the animals and then lead them off the truck to their inevitable conclusion. These goats are known as Judas Goats. Blood Alley allegedly got its name from the slaughterhouses that backed onto it. The Judas Goat in Blood Alley - for numerous reasons, well, we couldn't resist!

The Spanish style tapas bar seats 28 and is located at 27 Blood Alley, beside Salt Tasting Room. Judas Goat is open Monday to Saturday from 5pm to midnight. For reservations you can email goat@judasgoat.ca or call the restaurant at 604-681-5090.

from the press release

In Vancouver:

It's time for a glass of wine!  Chill with Naramata winemakers as they bring the most elusive and exclusive new releases from the cellars of the Naramata Bench  to you - no road trips required. Wines are paired with food from Vancouver and Naramata's premier culinary talents including CIBO Trattoria, Goldfish Pacific Kitchen, Gramercy Grill, O'Doul's Restaurant & Bar, Salt Tasting Room, the Westin Bayshore and from Naramata, the Cobblestone Bar from the Naramata Heritage Inn and Hillside Bistro from Hillside Estate Winery.

The evening's festivities will be directed by Master of Ceremonies and Naramata's own Terry David Mulligan, currently the Host of Tasting Room Radio and co-host with Jason Priestley of the TV wine series Hollywood and Vines.

Be the first to taste the annual "Best of the Bench" Spring wine releases, meet the winemakers, and place bids on the annual auction of exclusive award-winning wines and wine gifts, which include the Annual Best of the Bench 2010 Wine Collection, the Second Annual Naramata Bench Blend, plus unique trips and treats on the Bench.

The Naramata Bench Wineries are pleased to announce that for the second year partial proceeds from the auction at the Spring Release Event will be donated to the Vancouver Art Gallery.

For this great evening of wine and food, tickets are $85 and must be pre-purchased. This event has sold out for the past 6 years - so get your tickets now and mark  your calendar on April 12th for an evening of fun, flavour, and discovery as the Naramata Bench Wineries come to Vancouver at the Westin Bayshore Hotel.

Date: Monday, April 12th 2010, Westin Bayshore Hotel, 6.30 -9.00 pm.

In Victoria: 

Attend a Naramata Bench wine tasting at the Inn at Laurel Point, and watch as 15 wineries release two new wines each. Cuisine pairings will be by Chef Brad Horen, captain of Culinary Team Canada. 

There will also be a silent and live auction for Naramata experiences, trips, wine gifts, and special wines including 3 litre magnums that are a collaborative blend from four different Naramata wineries.

Date: April 14th, Inn at Laurel Point, 6:30-9pm

Tickets are available online at naramatabench.com 

from the press release

Vancouver, B.C, - Jack Evrensel, proprietor of Top Table Group, is pleased to announce the promotion of David Gunawan to Chef de Cuisine of West Restaurant.

"David is a tremendous talent who will provide a fresh focus for West's kitchen," said Evrensel. "His philosophy reflects the restaurant's core values and our ongoing dedication towards providing exemplary fine dining experiences."

A rising star in Vancouver's culinary scene, David honed his skills in top restaurants throughout Chicago, Seattle and Vancouver. 

Unusually for an aspiring chef, he first studied at Purdue University in Indiana where he graduated with a bachelor's degree in civil engineering. Form soon followed function, when he graduated from two culinary schools: Kendall College in Chicago, and then Vancouver Community College. 

David now joins West's outstanding management team: Brian Hopkins, Restaurant Director; Rhonda Viani, Pastry Chef; Owen Knowlton, Wine Director; and David Wolowidnyk, Bar Manager. Together with their teams, they will continue to achieve the high fine dining standards that are synonymous with West.

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West's outstanding contemporary regional cuisine and seamless service have garnered much critical acclaim, both locally and internationally. Cocktails are crafted behind the gleaming cherrywood bar, and the highly awarded wine collection is housed in a magnificent, temperature-controlled wall of wine. 2881 Granville Street, Vancouver, British Columbia, Canada. Valet nightly. Open for dinner nightly, and lunch Monday to Saturday. 604-738-8938. www.westrestaurant.com

Wondering how to track down the best Wonton Noodle Soup in Vancouver? Craving some Cantonese Mushroom dumplings? Click here for the CBC's handy interactive map, which allows you to see who this year's winners of the 2010 Chinese Restaurant Awards are, where they are located, and what they won for. 

As of May 18th, it is legal to keep chickens in Vancouver. The Globe and Mail reports that no more than four chickens will be allowed per coop, and that the city is expected to enact its hen bylaw by June 8th 2010. To read more from The Globe, click here. To read the city's guidelines for keeping hens, click here, and to keep up to date on any developments or for additional information, links and resources, you can visit the Chickens in Vancouver website. 

Congratulations to Sandy Robson of Qualicum Beach. She is the lucky winner of the draw for two tickets to the Comox Valley Shellfish Festival Gala Dinner. We’re all so jealous.

The Globe and Mail reports that a pilot project in Vancouver will see up to seventeen new food stalls set up in busy pedestrian locations downtown, and near popular beaches such as Kits and Spanish Banks. We're not talking about hot dogs, either. Read more here. 

The Vancouver Sun reports that "the City of Vancouver has earmarked $100,000 to fund five neighbourhood-based food security projects that will do things like divert edible food from local businesses to community kitchens, buy organic produce from wholesalers for non-profit resale to people with low incomes, and create shared neighbourhood composting systems." Read the full article here. 

The winners of tickets to the Main Event at Taste, Victoria's Food & Wine Festival have been drawn.

Congratulations to Jody Brown and Sharon Bristow

Thank-you to everyone who entered the draw.

Vancouver, July 8, 2010   On September 27, 2010, some of the best known names in the B.C. hospitality industry will be inducted into the BC Restaurant Hall of Fame. They will join such luminaries as Hy & David Aisenstat, Vikram Vij & John Bishop in Canada's only restaurant Hall of fame.  The evening will be one of celebration as well as entertainment as the evening will also feature one of North America's funniest funny men, Sinbad. Members of British Columbia's culinary scene will gather at the River Rock Resort Casino Resort, for the 6th annual BC Restaurant Hall of Fame induction gala. The ceremonies will salute eleven individuals in five categories; Active, Industry (front and back of house), Pioneer and Friend of the Industry.

Inductees in the five categories are:

1. Active Restaurateur Category

Celebrating exceptional restaurateurs currently active in the BC restaurant industry.

Warren Erhart- White Spot - President/CEO

Richard Jaffray- Cactus Club Cafe - Founder and President/CEO

Harry Kambolis- Raincity Grill, C Restaurant, Nu Restaurant - Proprietor

2. Pioneer Category

Pioneers of the BC restaurant industry either retired or deceased.

Peter Bonner & Wayne Holm- Co-Founders of Spectra Foods 

Xavier Hertzman- Former Executive Chef at the Westin Bayshore (deceased)

3. Friend of the Industry Category

An individual who has provided exceptional support to the restaurant industry - either a supplier, restaurant reporter, or politician who has consistently supported BC's restaurant industry.

Rhonda May - Cityfood Magazine - Publisher

Barbara -Jo McIntosh- Barbara -Jo's Books to Cooks - Proprietor

4. The Industry Award

Individual-retired, deceased or active- who is or has been a chef, server, manager, bartender and who has demonstrated exceptional professionalism working in the restaurant industry. These individuals are recognized for making their restaurant a special experience for customers.

i. Back of House

Frank Pabst- Blue Water Cafe + Raw Bar - Executive Chef

Pino Posteraro - Cioppino's Mediterranean Grill and Enoteca -  Executive Chef/Owner

ii. Front of House

Brian Hopkins- West - Restaurant Director

Robin Bourne- The Empress Hotel - Maître d

"Now in its 6th year, the inductees into the BC Restaurant Hall of Fame continue to be impressive. The 11 individuals being inducted in 2010 once again represent the very best of those who have made a significant difference to the BC Restaurant industry" says John Harper, Chair of the BC Restaurant and Foodservices Association.

The Hall of Fame inductees will be honoured at a black tie gala on September 27th, 2010.  This extraordinary event will feature a reception presented by the Keg Steakhouse & Bar, celebrity presenters and guests and a veritable feast prepared by River Rock's Executive Chef, Sylvain Cuerrier, which of course will be paired with the best of BC wines.  Furthermore, the red carpet will be rolled out not only for our deserving inductees, but we will also be welcoming renowned comedian Sinbad who will entertain the crowd after the ceremony.

Hall of Fame Gala chair Heidi Romich notes "I would like to congratulate the 2010 Inductees into the BC Restaurant Hall of Fame.  We honor and celebrate your accomplishments, dedication and passion for our Industry.  Your contributions have helped put British Columbia's culinary scene on the world stage!"

To cap off the festivities the BCRFA will also be donating a portion of the evening's proceeds to the Canucks for Kids Fund and the BC Hospitality Foundation.  "The Canucks for Kids Fund is honoured to be celebrating the best of BC with the BC Restaurant & Food Services Association," said Debbie Butt, Executive Director of CFKF. "Children and families in need in our province will be the beneficiaries of an industry that is innovative in food and wine and also giving back to the community."

Tickets for the September 27th gala ($225) are now available for purchase online or by phone: 604-669-2239  www.bcrfa.com

from the press release

(Vancouver, B.C.) - Don't be surprised if over the summer months you see a different type of 'boat' moored in False Creek. This 'boat' is actually a very elegant 12-person dining room, floating on a base of plastic bottles. The seaworthy dining room is the first of its kind in the world and is the brainchild of School of Fish (SOFF) founder Shannon Ronalds.

The floating 'patio;' designed by Matt Kirk-Buss of Loki Ocean, is constructed entirely of renewable, recycled, reclaimed and/or re-purposed materials, seats only 12 and is a fully outfitted formal dining room complete with fine china, crystal and soft music. Clear walls and ceiling shield patrons from the elements while affording them a very unique perspective on False Creek and the views beyond. Starting July 21st the floating dining room will host 60 nights of exclusive dining. Each candle-lit dinner includes a six-course sustainable seafood meal prepared by multi-award winning Chef Robert Clark of C Restaurant. Mr. Ronalds, a former sommelier, will carefully choose wines to compliment each course. The price for this once-in-a-lifetime dining experience? There is a discount for ordering early - $195 (plus taxes) per person if ordered prior to July 31st (for any date). Starting August 1st the price goes up to $215. Group discounts will also be offered for those who wish to book the entire 12 seats for a private function. Each dinner will be personally presided over by Mr. Ronalds.

"By the end of the summer, 720 fortunate people will be able to say they had a hand in shaping the way the world treats its ocean resources. All proceeds raised through the floating dinner parties will be used to continue the development of our curriculum for culinary academies everywhere," explains Mr. Ronalds.

The use of 1,700 'rescued' plastic bottles as floatation is intended to represent one of the many issues threatening marine life. Without the ongoing recycling awareness programs from organizations such as Encorp Pacific, these donated two-litre plastic bottles could have otherwise joined the rest of the trash in the ocean. Now they will serve one last purpose prior to their eventual journey to the recycling plant.

Reservations are a must and can be made by calling 778-997-6977 or emailing contact@schooloffishfoundation.org. Dinners proceed rain or shine and all ticket sales are final due to the limited time frame of the experience. If you find you cannot attend, you may transfer your ticket to someone else.

"It will be an incredible experience, floating on False Creek with the magnificent mountain and cityscape views. I could see the dining room being a fabulous venue for a private party to celebrate a special occasion or a wonderful way to meet new people. The dinners will be very intimate, as there are only 12 seats available each night. Once the 60 nights are completed, the dining room will be dismantled." 

Menus will be posted on SOFF's Facebook page. With a minimum of three days advance notice, those with seafood allergies, or vegetarians, can be accommodated with special menus.

About the School of Fish Foundation:

On a mission to implement a sustainable seafood course into culinary academies around the world and advocating that they become a graduation requirement for all chefs enrolled in culinary arts programs, the School of Fish Foundation is working to bring a new breed of chefs into the marketplace.

SOFF also partners with fine dining restaurants that agree to give preferential hiring consideration to interns who have successfully completed this course.

Follow the School of Fish Foundation on Facebook and Twitter for the most up to date information on what's happening. More information on The School of Fish Foundation is available at: www.schooloffishfoundation.org.

one of the photos in the Home Grown exhibit, by Brian Harris

Museum of Vancouver's Fall exhibit, in partnership with FarmFolk/CityFolk will explore the topic of local food production. Told amongst 42 large-scale photographs, the exhibit shares the story of Vancouver's local food scene set across 4 seasons. The exhibit, called Home Grown, opens on August 26.

Photographer Brian Harris takes visitors to the city's rooftops and backyards, snapping a bee keeper as he tentatively lifts a tray of bees from a hive atop a sky scraper, and to the new convention centre's living roof and farmers markets.

With harvest season in full swing and farmers markets bursting with sun ripened tomatoes, there's no better time than now to take a fresh look at local food and sustainable agriculture.

Using large-scale photographs Home Grown introduces visitors to the people behind local food. From an inner city Italian backyard gardener, Ennio, to an aerial view of an industrial scale organic hothouse, the exhibit pays homage to sustainable farming. Visitors will receive an insight into alternative styles of growing food like house lot farming and farming co-ops, and enjoy the many photos of community gardeners from across the city.

In collaboration with the exhibit, a free outdoor film around the theme of FOOD will screen in Vanier Park on August 23.

Check Museum of Vancouver Facebook page for details.