Features

From sauerkraut to kefir water, fermented foods are bubbling up

Birken House Bakery

Living history at Britannia Village, the only reclaimed mining town in Western Canada

A Year in the Life Working on a Pemberton Farm

Raincity Distillery’s exploratory approach brings unexpected ingredients into the mix, including Asian elements from oolong tea to osmanthus

Fondue brings people together in the Crystal Hut

Winter can feel long and dark in the Sea to Sky, but the Squamish Hot Chocolate Festival serves some welcome brightness and warmth in a cup. It also gives local cafés and eateries a chance to get inventive. With ingredients that range from flowers to bacon, the original concoctions at the heart of this festival

Three Whistler cheese connoisseurs “whey” in

A primer on concocting classic cocktails

BOZEMAN, MONTANA—October 30, 2025—The nonprofit Squamish CAN of Squamish, British Columbia, is the recipient of the 2025 Edible Communities Sustainability Award, a recognition given by Edible Communities to a person or group for outstanding sustainability efforts and resulting community impacts. Each year, the publishers of Edible Communities, a network of over 75 hyper local food

Lillooet’s wineries rise to the challenge

An annual gathering of chefs takes place every fall in the fields of North Arm Farm

From producing honey to pollinating, the honey bee is an essential farm worker I am handed a little wooden paddle encased in golden honey that catches the light of the summer sun. The syrupy sweetness hits my tastebuds, and a bolt of sugar lights up the pleasure centre of my brain. This honey comes from

Quattro at Whistler bridges the past and present “Italians only.”  Those two words accompany the menu listing for Spaghetti Quattro — the longtime signature dish created by late chef and revered restaurateur Antonio Corsi — at Quattro at Whistler. Whether the message was meant to be an inside appeal to Italians or a cheeky challenge,