VanEats

I found three recommendations for the Sichuanese and Shanghaiese food at Shanghai Palace (604.261.6328) at 8012 Granville Street on the web today.

The New York Times is currently featuring citrus cooking tips, recipes and videos on its dining website including how to carve a lemon pig from Jacques Pepin''s Complete Techniques.

If citrus is one of your favourite things like it is for us (we love lemons and other citrus fruits!), be sure to check it out!

Recently I've been trying to increase my calcium intake by eating yogurt and using yogurt in breakfast shakes. I've been trying different brands and styles but I've found that I like Olympic yogurt--it's balkan style (a looser texture) and has natural bacterial culture.

[EDITORS' NOTE: Thanks Stella! We have heard that Haru ( 1221 Thurlow St. 604-687-4278) is a fine restaurant but unfortunately have not tried it!

After our second visit to Cafe Olive on Saturday, which was an excellent dining experience just like our first visit, we decided to write a Mini-Review.

Coincidentally, The Georgia Straight also has a review of Cafe Olive this week which alas does not seem to be available online, so please read our Mini-Review of Cafe Olive.

Just a brief reminder that Taste of the Nation 2002 is tomorrow Thursday May 23.

Unfortunately, Barb and I cannot attend. If you do, please let us know how you liked it (requires quick and easy membership).

According to this article from the Observer, Britain (of all places! Not really surprisihg considering their huge Asian population!) is re-inventing and morphing Indian food into something unique and wonderful. And one of the areas of innovation is the adoption of street food recipes such as Sweet Potato Cake (a recipe for this dish is at the end of the article).

Based on our observations from our time at Masala Zone in London during our honeymoon, we would have to agree!

Everything in moderation!

This old adage applies equally to what we eat. It looks like the immoderate consumption of Chilean Sea Bass due to it being a "trendy" food is causing its numbers to greatly decrease.

So, a lot of chefs are advocating a moratorium or boycott of Chilean Sea Bass as documented in this New York Times article.

I personally agree with this. We all need to carefully examine our dining choices and recognize that they have an impact!

We were delighted to find out this Saturday that our current favourite bread, Tuscan Bread from Casa Breads that we buy from Pane e Formaggio on West 10th is also available at Bosa in East Van.

So if you are on the East side, buy it at Bosa, if you are on the West Side buy it at Pane e Formaggio. Both places are great and well worth checking out!