MONEY WELL SPENT | You should be using cloth napkins every day not only because doing so will save you money by cutting down on paper waste but also because you deserve nice things, and cloth napkins are nice all around: better next to the skin than paper ones, generally larger and more absorbent. Read more
NEW NOW NEXT | While magazine publishers everywhere are getting out of print, Vancouver billionaire philanthropist Frank Guistra is jumping in. Last month, Modern Farmer, a new quarterly magazine on farming, which comes in both print and digital versions, launched in the U.S. with Guistra’s name listed prominently on the masthead as equity partner. Guistra is betting on the public growing ever more inquisitive about where their food comes from, how it’s produced, and how they can participate in the modern farmer movement. And he is counting on the talent and international connections of editor-in-chief Ann Marie Gardner, who made a name for herself as a writer and producer at Monocle and New York Times T: Travel, two stylish magazines known for nailing the zeitgeist. Read more
SPENDING SMART | Early last April when we were busy launching Frugalbits, I was also busy buying sterling silver flatware. The only other time I’d purchased sterling silver was the last time the U.S. and Canadian dollar were at par. Whenever the dollar is near par, I think about buying things south of the border that I’d otherwise consider an indulgence; much as I love it, sterling silver flatware falls into this category. Read more
Regional, seasonal cuisine made with fresh, organic, local ingredients is common- place at many restaurants in Vancouver today, but this notion was revolutionary in Vancouver in 1985 when John Bishop opened the casually elegant restaurant that bears his name on 4th Avenue.
Consistently listed among restaurant guidebooks as one of the city’s top fine dining eateries, award-winning Bishop’s seasonal menus continue to reflect Chef Bishop’s original commitment to sustainable ingredients and the growers who produce them, a dedication also affirmed in his now-classic 2002 documentary, Deconstructing Supper, that investigates food safety in the age of GMOs (genetically modified foods) and industrial agriculture.
This past year, John Bishop received the first-ever Governor Generals’ award for culinary arts, plus a coveted Edna. The Edna, a Canadian Culinary Book Award, is a lifetime achievement prize given to someone who has contributed significantly to the promotion of regional cuisine In Canada.
A favourite among Canada’s top shelter magazine editors and art directors as well as talented architects and interior designers from coast to coast, Vancouver photographer Martin Tessler is known for exploiting the most dramatic, least apparent angles of the buildings, rooms and gardens he shoots.
Tessler recently won both gold and silver honours at Canada’s National Magazine Awards and includes among his current high-profile assignments Douglas Coupland’s home and James Franco’s portrait for The New York Times. Oh, and he also covered Canadian Architect with Bob Rennie’s private and uber cool Wing Sang [art] Gallery located on Pender Street. Read more
Emmy Award-winning casting directors Coreen Mayrs and Heike Brandstatter spend most of their days casting feature film and television shows, having worked on such past projects as Juno, Battlestar Galactica, Capote and Diary of A Wimpy Kid. Their current projects include This Means War (starring Reese Witherspoon), Hellcats, Smallville and the soon-to-be-released Tron: Legacy. In their spare time they can be found exploring sustainable design, green building and cooking with organic ingredients.
Spending the frigid Saturday afternoons of his childhood in Edmonton and Peace River eating fresh-from-the-oven cookies and watching PBS cooking programs, chef Robert Belcham was interested in cooking from a young age.
Starting out as a line cook at Rebar, an innovative vegetarian restaurant in Victoria, followed by as stint at The Aerie Resort on Vancouver Island, Robert eventually received a call from star chef Thomas Keller, offering him a chef de partie position at his famous Yountville restaurant, The French Laundry. He then became a private chef in the Silicon Valley, where, he says, “I became much more aware of what the guests feel, what they want and what they need. I know I’m a better chef because of it.” Read more
FOOD FOR THOUGHT Blame it on Julie & Julia (both the book and the movie) if you want to, but it’s fashionable to cook retro right now. Who could have guessed that when New Yorker Julie Powell spent 365 days in the early oughties cooking every dish from Julia Child’s 1961 classic, Mastering The Art Of French Cooking (volume one), that both her book and Child’s classic would reach the top ranks of The New York Times bestsellers list—and that curious cooks across North America would take a new interest in making old dishes from recipes found in outdated cookbooks? Read more
Don Genova is a food journalist and educator who splits his time between Vancouver and an acreage in the Cowichan Valley on Vancouver Island. His work is heard regularly on CBC Radio and seen in Aqua magazine with a column called Pacific Palate. Don teaches food and travel writing at UBC with in-person and online courses and offers sustainable eating courses at the University of Victoria. You may also catch him teaching cooking classes at Thrifty Foods or the French Mint cooking school in Victoria. You can follow Don’s adventures in eating on his blog, blog.dongenova.com, and get information on his classes on his website, www.dongenova.com. He also tweets @dongenova.
Seared Ultra-Rare Albacore Tuna Salad
DEALS ON MEALS | One adjustment I’ve made to my budget the past year is to limit restaurant dining in general and high-end restaurants in particular. But by no means have I forgone the fine dining experience—I’ve just changed the venue. The latest take on potluck—a.k.a. The New Potluck—redefines the word to include communal menu planning that results in a restaurant-quality meal for a fraction of the cheque, and without the service charge.
How is The New Potluck different from your average dinner party? Simple: all the hard prep work and cost of the meal is shared. How is it different from the old potluck? Also simple: boring tuna casseroles and three-bean salads have been replaced with a sophisticated dine-out style menu. Read more