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
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
On the Rise: Adhere To’s Puffer Jackets Are Designed With the Future in Mind
The hood vent at Forage is a smart little thing: it only works as hard as the cooks do, knowing to shut down when the griddles aren’t in use. The induction cooker, too, is the epitome of efficiency, transferring 80 percent of its energy to the cooking surface, compared to industry-standard gas at a paltry 20 percent. The cooker/steamer uses 38 percent less energy than a traditional steamer and is projected to save 250,000 litres of water every year. These initiatives, among many at the Robson Street eatery, are part of chef Chris Whittaker’s determination to reduce energy consumption by 30 percent. (They’re at 23 to date.) He’s also done away with excessive portions, and endeavours to use all parts of an animal: not just the bison chuck, say, but bison marrow and bison tongue, too. The restaurant’s green-mindedness extends to its waste as well: since the opening in late November, not a scrap has found its way to landfill. On top of normal composting and recycling programs, the one small bag of garbage produced each day is sent to a waste-to-energy plant in Burnaby and incinerated, the energy released going back onto the grid.