Vancouver Magazine
Care to travel the world, one plate at time? Visit Kamloops.
Flaky, Fluffy and Freaking Delicious: Vancouver’s Top Fry Bread and Bannock
The Best Gelato in Canada Was Made in a Hotel Room (and You Can Get it Now in Kitsilano)
Wine Collab of the Week: The Best Bottle to Welcome a Vancouver Spring
Naked Malt Blended Malt Scotch Whisky Celebrates Versatility and Spirit
A $13 Wine You Can Age in Your Cellar
5 Things to Do in Vancouver This Week (March 20-26)
5 Things to Do in Vancouver This Week (March 13-19)
Looking for a Hobby? Here’s 8 Places in Vancouver You Can Pick Up a New Skill
What It’s Like to Get Lost on a Run With a Pro Trail Runner
8 Things to Do in Abbotsford (Even If It’s Pouring Rain)
Explore the Rockies by Rail with Rocky Mountaineer
4 Fashion Designers From African Fashion Week Vancouver to Put on Your Radar
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Before Hibernation Season Ends: A Round-Up of the Coziest Shopping Picks
The world is finally catching up to Harry Kambolis. His restaurants—Raincity Grill (founded in 1992), C Restaurant (1997), and Nu (2005)—have long championed local ingredients and, especially, sustainable seafood. Working with the Vancouver Aquarium, he cofounded OceanWise, the sustainability program now adopted by most restaurants in B.C. Along with his executive chef Robert Clark, he’s been a tireless campaigner for eco-awareness and ethical seafood. To raise funds for the School of Fish Foundation last year, he installed in False Creek a floating restaurant, made of 17,000 plastic bottles retrieved from the ocean. No wonder that both Kambolis and Clark were named winners of the 2011 Seafood Champions Awards at the International Boston Seafood Show in March, an international honour celebrating those who have not merely talked the green talk, but put it into practice. In an industry that pays plenty of lip service to sustainability, Kambolis is a trailblazer.
