Adaptive reuse is the process of giving new life to an existing building, to highlight its history and past purpose rather than just building anew.
Vancouver has a tight-knit community of service professionals. For them, working in restaurants isn’t a stop along the way to another career. It’s a lifestyle they commit themselves to and grow with.
This year chocolatiers and pastry chefs in Canada have a whole new flavour variation and gorgeous colour to craft in, with the introduction of RB1 couverture—or “the fourth kind of chocolate”—ruby.
Publisher Assouline wants to give you a cozy, stimulating experience with its “book corners.”
Gongbi painter Ren Zhong’s skill in exactitude is matched by his ability to express emotional intensity.
FROM THE ARCHIVE: For half a century David Suzuki has been a cautioning voice about our stewardship of the planet.
Now in its closing weekend, the Vancouver Art Gallery’s Moving Still: Performative Photography in India exhibition traces the art of performative photography—telling stories through visual stills—in India from the 1800s to the present day.
There’s something deliciously intriguing about figs. Those not-quite-a-pear, not-quite-a-peach fruits share qualities with our skin—an organ that’s best treated from the inside out.
Chef Andrea Carlson’s commitment to exceptional, locally sourced ingredients has left an indelible imprint on Vancouver’s food industry. Now the powerhouse restaurateur is releasing her own cookbook.