Joanne Sasvari
Editor at The Alchemist Magazine
Writer and Editor at Freelance
Writer, editor, hungry traveller. Author of Vancouver Eats, The Wickaninnish Cookbook and Island Eats.
Articles
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2 weeks ago |
ediblevancouver.ediblecommunities.com | Joanne Sasvari
At Backyard Farm, Chris Van Hooydonk broke all the rules to create the kind of experience we didn’t know we were hungry for. Is Chris Van Hooydonk the happiest chef in the Okanagan Valley? People keep telling him that he is, which kind of makes him, well, happy.
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2 months ago |
foodandwine.com | Joanne Sasvari
Photo: Courtesy of Sheringham Distillery The left coast of Canada is home to fields of grain that stretch as far as the eye can see and waters that teem with briny life. If something grows here — and almost everything does — you can be sure a local distiller has found a way to get it into your glass.
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2 months ago |
yahoo.com | Joanne Sasvari
The left coast of Canada is home to fields of grain that stretch as far as the eye can see and waters that teem with briny life. If something grows here — and almost everything does — you can be sure a local distiller has found a way to get it into your glass. Black Fox Farm and DistilleryAt Black Fox Farm and Distillery outside of Saskatoon, Saskatchewan, fifth-generation farmers John Cote and Barb Stefanyshyn-Cote transform a deep love of their terroir into gin and whisky.
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2 months ago |
lucknowsentinel.com | Joanne Sasvari
Advertisement 1The founder of Knifewear explains what to do about it • • Article contentKevin Kent vividly remembers the first time he used a Japanese knife. Advertisement 2Article contentArticle contentWe apologize, but this video has failed to load. Try refreshing your browser, ortap here to see other videos from our team. We apologize, but this video has failed to load. Try refreshing your browser, ortap here to see other videos from our team.
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2 months ago |
vancouversun.com | Joanne Sasvari
The founder of Knifewear explains what to do about itArticle contentKevin Kent vividly remembers the first time he used a Japanese knife. Article contentArticle contentArticle contentIt was about 20 years ago, when he was a chef in London, U.K., and still believed that German knives were the best. Then he went to a trade show and tried a Japanese knife. It was sharper and lighter, with a thinner blade that slipped right through vegetables.
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RT @Balzer_Jess: I’m devastated I, and my amazing colleagues, won’t be able to share the stories of these communities anymore. Local news m…
What he said.
You can’t take our country — and you can’t take our game.
Such a pleasure tasting all the delicious things in the Okanagan! Truly a magical place on this planet.
In 2024 #TasteCanada shortlisted cookbook, Okanagan Eats: Signature Chefs’ Recipes from British Columbia’s Wine Valleys, authors Dawn Postnikoff & @joannesasvari share a collection of signature recipes like this Heirloom Tomato Gazpacho: https://t.co/0WTgOhBEcd https://t.co/gmbZ3xim6X
