Food and Drink

Spring a break with easy greens

Tyler Schramm's grad school professors in Edinburgh, Scotland spent an entire year laughing at him. There he was, fussing with potato vodka recipes in the land of rich whiskies and not for the life of them could they understand why.

Organic by nature

His hand surrounded by hundreds of pulsating stingers, Phil Ellis admires an entourage of petite sidekicks in his lush Squamish backyard.

Going green for mighty Ireland

I kissed a lemon Buddha. Like all great first kisses, it was both sweet and tart and unexpected. In the same vein as automobiles, martinis have transitioned from a dependable standard to boundary-pushing elixirs that (can) border on gimmicky.

Steering clear of that humble pie

I've been asked to describe why I'm writing this column. There is the obvious - I start dreaming about dinner when I'm eating breakfast, but I've also researched seed-to-plate agriculture and food security issues in rural Honduras and Peru.

Speaking food to power

As something of a novice, closeted foodie, I was delighted to discover when I took over the Arts and Entertainment section of the Pique almost three years ago, that I was also inheriting a food column.