Cynthia Cummings, decked out in tie-die at The Funky Food Truck in Royal Bay, Colwood. (Dawn Gibson/News Staff)

Psychedelic food truck the next thing for veteran’s wife in Colwood

From tropical resort to thrift store and now a food truck, if Cynthia Cummings thinks it, she’ll do it

 

Bubble Tea. (Tom McCorkle/Washington Post)

No bubble tea this spring? Canada faces boba shortage amid shipping delays

Concern has arisen among bubble tea cafes and shops as demand for the drink grows with warmer weather

 

The City of Nanaimo has adopted doughnut economics as a guiding principle in civic decision-making. (News Bulletin/stock photo)

Stewart: Putting ourselves inside the doughnut is the only rational position

Needs of the planet and needs of the people have to be better balanced

  • Apr 13, 2021

 

A food truck operated by the Songhees First Nation can often be found at the Inner Harbour and in other parts of Greater Victoria. (Songhees Event and Catering/Facebook)

Saanich considers rolling out food truck pilot program this summer

Temporary permits would allow up to two food trucks in five parks

A food truck operated by the Songhees First Nation can often be found at the Inner Harbour and in other parts of Greater Victoria. (Songhees Event and Catering/Facebook)
Chris Turyk, Marketing Director, stands outside the tasting room at Unsworth Vineyards. Don Denton photo

Secrets and Lives Interview with Chris Turyk

Marketing Director and Sommelier at Unsworth Vineyards talks wine and food

  • Apr 7, 2021
Chris Turyk, Marketing Director, stands outside the tasting room at Unsworth Vineyards. Don Denton photo
Chicken sandwiches, butter chicken and cheeseburgers are the most ordered items by Victoria residents on SkipTheDishes in 2021 so far. (Black Press Media file photo)

Victoria residents love their chicken and cheeseburgers, SkipTheDishes says

One Victoria resident has placed 193 orders with SkipTheDishes this year, more than two a day

Chicken sandwiches, butter chicken and cheeseburgers are the most ordered items by Victoria residents on SkipTheDishes in 2021 so far. (Black Press Media file photo)
An interior view of the Sea CiderFarm and Ciderhouse's new Pavilion, designed by Cascadia Architects.  Don Denton photo

Light Filled Sea Cider Pavilion

New permanent event building unveiled

  • Mar 19, 2021
An interior view of the Sea CiderFarm and Ciderhouse's new Pavilion, designed by Cascadia Architects.  Don Denton photo
Chef Katrina Archibald stands with a chalk wall behind her at the 10 Acres at the Pier restaurant in Sidney.  Don Denton photo

Chat with Chef Katrina Archibald

10 Acres Executive Sous Chef talks ingredients, food, and menus

  • Mar 17, 2021
Chef Katrina Archibald stands with a chalk wall behind her at the 10 Acres at the Pier restaurant in Sidney.  Don Denton photo
Howl Brewing brewer and co-owner Daniel van Netten stands at the taps inside his very small brewery.  Don Denton photo

Brewing up a Barrel of History at Howl Brewing

Unique flavours tap the past

  • Mar 11, 2021
Howl Brewing brewer and co-owner Daniel van Netten stands at the taps inside his very small brewery.  Don Denton photo
Lia Crowe photography

Bounty of the Sea

Seafood shines in three-course Italian il pasto

  • Mar 10, 2021
Lia Crowe photography
Proprietor of Sweet Truck, Morgan Ray, as she hands off her baked goods to a customer. (Photo courtesy of Avrinder Dhillon Photography)

Vancouver Island baker eyes move back from food truck to bricks and mortar

Storefront offers more stability amid growth in sales: Ray

Proprietor of Sweet Truck, Morgan Ray, as she hands off her baked goods to a customer. (Photo courtesy of Avrinder Dhillon Photography)
Saanich Peninsula Dining and Ethnic Cuisine food. Don Denton photographs

Flavours Of The World

Ethnic cuisine dining choices spice up the Saanich Peninsula

  • Mar 5, 2021
Saanich Peninsula Dining and Ethnic Cuisine food. Don Denton photographs
A third of the food raised or prepared globally is wasted, which depletes resources, says columnist. (Stock photo)

17% of food production globally wasted: UN report

That amounts to 1.03 billion tons of food going to waste each year

A third of the food raised or prepared globally is wasted, which depletes resources, says columnist. (Stock photo)
The B.C. government is providing up to $2 million to expand its Food Hub Network to Vancouver Island. Photo by Bruce Honda

Province invests $2M in three Vancouver Island food hubs

Hub network provides shared-use processing facilities to small agri-businesses

The B.C. government is providing up to $2 million to expand its Food Hub Network to Vancouver Island. Photo by Bruce Honda
Amelia Warren, Epicure CEO, stands outside the company's warehouse and offices in North Saanich.  Don Denton photo

Epicure’s Amelia Warren’s “Good Food, Real Fast”

North Saanich business feeds North America with healthy nutritious fare

  • Mar 3, 2021
Amelia Warren, Epicure CEO, stands outside the company's warehouse and offices in North Saanich.  Don Denton photo
Mike Murphy. Photo by Lia Crowe

Secrets and Lives – The Seven Sins

Restaurant owner Mike Murphy loves his food

  • Mar 1, 2021
Mike Murphy. Photo by Lia Crowe
January 14, 2021 - Executive Chef Ken Nakano from Aura restaurant and the Inn at Laurel Point in the herbs and greens garden outside the hotel.  Don Denton photo

Cooking with fresh, seasonal, local food

A Q&A with Executive Chef Ken Nakano, Inn at Laurel Point

  • Feb 26, 2021
January 14, 2021 - Executive Chef Ken Nakano from Aura restaurant and the Inn at Laurel Point in the herbs and greens garden outside the hotel.  Don Denton photo
Photo courtesy Trail Beer Refinery

On Tap

Finding your favourite craft beer in the West Kootenays

  • Feb 8, 2021
Photo courtesy Trail Beer Refinery
A seaweed farm installation in Klahoose First Nations Territory by Cortes Island. (Cascadia Seaweed photo)

Seaweed farming opens world of opportunity for coastal B.C.

“It’s projects like this that can show what true reconciliation is about.”

A seaweed farm installation in Klahoose First Nations Territory by Cortes Island. (Cascadia Seaweed photo)
The Qualicum Beach Cafe team: from left, host owner Eli Brennan, general manager Amy Turner, host owner/chef Alan Tse, chef de cuisine Todd Bright, sous chef Jack Mitchell and pastry chef/baker Noemie Girard. (Submitted photo)

Fresh start: Qualicum Beach Cafe set to offer West Coast dining

New operators bring wealth of culinary, hospitality experience

The Qualicum Beach Cafe team: from left, host owner Eli Brennan, general manager Amy Turner, host owner/chef Alan Tse, chef de cuisine Todd Bright, sous chef Jack Mitchell and pastry chef/baker Noemie Girard. (Submitted photo)