It seems every major restaurant in BC's largest city participates in Ocean Wise, the Vancouver Aquarium's sustainable seafood identification program, and C was the one who started it all. Come here for locally sourced seafood and other ingredients prepped with flair by executive chef Lee Humphries. Dishes might include an appetizer of seared Qualicum Bay scallops ($19), a main of poached lobster with gnocchi ($38) or a seafood tower to share ($95); for a truly special occasion, splurge on "caviar with a conscience," at $225 for one guest and $400 for two.
(Photo courtesy of RickChung.com/Flickr)
These are sights and sounds of life among Tanzania's Hadza people, the world's last full-time hunter-gatherers. They live on what they can find: honey,... More These are sights and sounds of life among Tanzania's Hadza people, the world's last full-time hunter-gatherers. They live on what they can find: honey, plants, and game, such as bush babies. In its September 2014 issue, National Geographic magazine explores the evolution of the human diet across a wide spectrum of cultures: http://www.nationalgeographic.com/foodfeatures/evolution-of-diet/ By 2050 we'll need to feed two billion more people. Click here for a special eight-month series exploring how we can do that—without overwhelming the planet: http://food.nationalgeographic.com.
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