Vancouver Magazine, Summer 2020

SUMMER 2020

$5.99

PLUS UNCERTAIN TIMES: INSIDE THE RESTAURANT INDUSTRY’S FIGHT TO SURVIVE

MADE IN VANCOUVER AWARDS Our 2nd annual celebration of the creators who make this city great

MIVA winner Oyéta Kokoroko of Okoko Cosmétiques, in her Gastown studio.

PM40065475

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1970-2020

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One simple word, but it defines an institution. Over the past 50 years, Douglas College has launched and grown the careers of more than 200,000 people.

People like Environmental Studies student Alejandra Llanes.

People who want more out of their education. People who DO. For our 50th anniversary, we have added more programs, more degrees, more opportunities than ever before.

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250 SOLD... THEY’RE ALMOST GONE The Van Maren Group started construction of The Cottages on Osoyoos Lake in 2012. The vision was to create a one-of-a-kind retirement and vacation community of 285 homes with plenty of green space and resort style amenities, all connected by a beautiful private sandy beach on Osoyoos Lake.

If you’ve been following our progress, you’ll have to agree. We delivered!

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With our continued reputation for high-quality homes, as well as a focus on customization, it’s not surprising we’re 87% SOLD OUT! There are only 11 Meadow Homes, 12 Hillside/Lakeview Homes and 4 Lakefront Homes remaining.

2020 may be your final opportunity to become part of this amazing community. We are currently offering several custom designed homes under construction. These homes are still at the stage where you can choose your own interior finishes to create your unique home and obtain early occupancy.

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For a short time, we have one move-in ready home available. It’s not only move-in ready, we’re including all the furnishing and decorations!

11 HOMES SOLD IN THE LAST 30 DAYS ACT NOW FOR BEST SELECTION OF REMAINING HOMES There are plenty of great plans to choose from and we will be introducing a new floor plan in 2020 to add to the collection. We also have some great new exterior and interior colour schemes coming your way soon!

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Visit our Display Homes » 2450 Radio Tower Road, Oliver, BC Open by appointment only.

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COVER PHOTO: K YOKO FIERRO; HUNTER BROWNS BROWN BUT TER CUBES: AIRISA PHOTOGRAPHY; ANDREA CARLSON: JANIS NICOL AY; CIT Y INFORMER: BYRON EGGENSCHWILER;

www.norburn.com

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The 2nd Annual Made in Vancouver Awards

COVER PHOTO: K YOKO FIERRO; HUNTER BROWNS BROWN BUT TER CUBES: AIRISA PHOTOGRAPHY; ANDREA CARLSON: JANIS NICOL AY; CIT Y INFORMER: BYRON EGGENSCHWILER; NATHAN ST. ARNAUD: NATHAN CADDELL; SKIM: BRANDON GRAFF; STAR POWER: ALYSSA HIROSE

Find our MIVA winners (like Hunter Browns’ Brown Butter Cubes— spoiler!) on page 23.

It’s been a year.

Through it all, we couldn’t be more proud of our city’s maker scene and the creative people who keep it awesome.

City 15 At Issue Behind the scenes of how one restaurant is keeping the lights on.

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Culture 35 The Ticket COVID-conscious things to do and the artists we’re keeping an eye on.

18 Gig Economy The lowdown on pandemic-era delivery from a guy on the front lines.

38 On the Rise The founders of Decade know their denim DNA.

20 City Informer Where do the flying ants come from... and what do they want?

40 Star Power Exactly what to DIY according to your star sign.

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Publisher Samantha Legge Editorial Director Anicka Quin Creative Director Catherine Mullaly Food Editor Neal McLennan Associate Art Director Jenny Reed Associate Editor Nathan Caddell Assistant Editor Alyssa Hirose Editor at Large Stacey McLachlan Contributing Editors Frances Bula, Amanda Ross Editorial Intern Chloe Finn Editorial Email mail@vanmag.com

Director of Sales Brianne Harper Senior Account Executives Johnny Alviar, Jessica McBean, Matty Lambert, Anna Lee, Joan McGrogan, Sandy Short, Sheri Stubel Digital Ad/Marketing Coordinator Alexandra Day Senior Production Manager Kristina Borys Production Coordination/Design Nadine Gieseler Sales Email sales@canadawide.com National Media Sales Margo Bock Tel 647-472-5203 Email mbock@canadawide.com U.S. Sales Representation, Hayes Media Sales Lesley Hayes, 602-432-4868 Email lesley@hayesmediasales.com European Sales Representation S&R Media Sylvie Durlach, Tel +33 1 44 18 06 62 Email srmedia@club-internet.fr

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Chairman and CEO Peter Legge, OBC, LLD (HON) President Samantha Legge, MBA VP of HR/Admin Joy Ginete-Cockle VP of Finance Sonia Roxburgh, CPA, CGA Executive Creative Director Rick Thibert Director of Circulation Tracy McRitchie Head of Brand Partnerships Johnny Alviar, MCE, SCE Marketing Lead Chris Hinton Accounting Terri Mason, Eileen Gajowski Circulation Katie Gajowski, Kelly Kalirai Office Manager/Sales Coordinator Lori North Executive Assistant to the CEO Charie Ginete-Ilon

VANCOUVER MAGAZINE is published six times a year by Canada Wide Media Limited, Suite 230, 4321 Still Creek Drive, Burnaby, B.C. V5C 6S7. Phone 604-2997311; fax 604-299-9188. Copyright 2020. All rights reserved. No part of this magazine may be reproduced without the publisher’s written permission. Not responsible for unsolicited editorial material. Privacy Policy: On occasion, we make our subscriber list available to carefully screened organizations whose product or service might interest you. If you prefer that we not share your name and address (postal and/ or email), you can easily remove your name from our mailing lists by reaching us at any of the listed contact points. You can review our complete Privacy Policy at Vanmag.com. Indexed in the Canadian Magazine Index by Micromedia Ltd. and also in the Canadian Periodical Index. International standard serial no. ISSN 0380-9552.

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ED NOTE

Restaurants and small businesses need our support more than ever.

I write this from my home office on a Canada Day that’s very different from past years. Normally, I’d head over to Granville Island with a few friends to wave a flag, watch the parade, take in a concert from a grassy mound and generally get my suntan on.

But it’s a rainy one today, and that feels appropriate for this year’s subdued, virtual celebrations. While I’ll cautiously say that B.C. has been very lucky so far in terms of our COVID case numbers—the nature of publishing means that two weeks will pass between the time I write this and the time it will appear in print, and as this pandemic is very much in flux, things may be different as you read these words—I still won’t be gathering for any parades today. But I am grateful to see so many of our favourite restaurants begin to welcome Vancouverites back, albeit in a very different form. It’s been a rough road for these businesses (an understatement, that), and so, in this issue, our food editor Neal McLennan spends some time with one of those top restaurateurs, Andrea Carlson of Burdock and Co. (“Farm to Trouble,” page 15).

Before the pandemic, Carlson had seen her most profitable year to date, and three months after making the difficult choice to close down for public safety—which she did days before Dr. Bonnie Henry mandated it—she’s still emotional about the decision.

Like many restaurateurs, she’s been through a whirlwind of reinvention these past few months, and she gives us some insight into what it’s been like. (Key among those insights: to make takeout work, her thoughtfully crafted, elegantly veg-forward menu needed to pivot to comfort dishes like lasagna and fried chicken.)

Speaking of hard-hit businesses, many of the makers in this city have also lost their usual avenue for finding new fans—markets and trade shows—so I’m happy to be bringing back our second annual Made In Vancouver Awards so we can shine some light on a few of these worthy creators. I’ve personally become a huge fan of the products that Oyéta Kokoroko (our cover star and top winner in our Beauty category) formulates in her Gastown studio under her skincare brand Okoko Cosmétiques.

Discover her line, and every other winner, starting on page 23.

In the weeks and months to come, we’re all going to be carefully plotting out what our pandemic present and future might look like, together and apart. Personally, I’ll be looking to create a little bit of new normalcy in my life—and supporting local businesses, however I can, feels like a great place to start.

Coming Up Next Issue Our 31st Annual Restaurant Awards We’d normally be publishing the results of our annual survey in May, but with restaurants shuttered, we wanted to hold on to the wins for a time when they could benefit from the acknowledgement. It’s a long time for us to keep those results secret—and we can’t wait to share who’s won Chef of the Year, Restaurant of the Year and more.

The Big Boom In the age of Apple Watches, the Nine O’Clock Gun still marks the time nightly like clockwork (or cannon-work?)… but why?

City Informer investigates.

On the Web

The Best Thing We Ate This Week Our editors celebrate the one-dish wonders from around this city: most recently, the Dr. Banh Mi Henry from Main Street’s Side Hustle Sandwiches.

(It’s not just a great name.)

FOLLOW US ON

Anicka Quin editorial director

anick a . quin @vanmag . com

@ aniqua

PORTRAIT: EVA AN KHERA J; ST YLING BY LUISA RINO, MAKEUP BY MEL ANIE NEUFELD; CLOTHING COURTESY HOLT RENFREW, HOLTRENFREW.COM

The Long Hard Road

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PORTRAIT: EVA AN KHERA J; ST YLING BY LUISA RINO, MAKEUP BY MEL ANIE NEUFELD; CLOTHING COURTESY HOLT RENFREW, HOLTRENFREW.COM

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Soul Survivor Chef Andrea Carlson of Burdock & Co.

Farm to Trouble

JANIS NICOL AY

Chef Andrea Carlson’s Burdock & Co. faces a long and hard journey back to normalcy. by

Neal McLennan

“We can do DoorDash...”

It was Monday, March 16, and Andrea Carlson had just made a decision that she knew was coming, but dreaded nonetheless. Burdock and Co., her award-winning temple to locavorism at Main and 11th, was going to close down. Though Dr. Bonnie Henry wouldn’t make the official call for restaurants to shut their doors for another four days (and a good many would hold on to the bitter end), Carslon had consulted with her staff, chatted with her architect partner Kevin Bismanis and concluded that closing was the appropriate response to the wanton inappropriateness that is COVID-19. The fact that she had just finished two near-perfect services the previous weekend helped soften the blow—on both nights, the room was full of regulars and well-wishers who knew that the opportunity to immerse themselves in the world of Burdock would soon be no more.

Even three months later, the chef still gets emotional when she recalls those three fateful days. In the restaurant industry, everyone talks about staff and customers as “family,” but while it’s a bit of a cliché at many big commercial spots, at Burdock the phrase has real weight. On a given night the 30-seat space only has three chefs, three servers, a dishwasher and a manager—who also works the floor when needed. And it

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City AT I S S U E was this tight group, expressing their concerns about working in radically uncertain circumstances, that led her to pull the plug.

Choosing to do the right thing might be easy (well, for people like Carlson it is), but figuring out how to keep the ship afloat while doing it— not so much. At first, Carlson planned to pivot to takeout through one of the nascent food-delivery systems that were rapidly gaining steam at the time. An Instagram post quickly went up announcing the closing, but also promising that DoorDash (endearingly misspelled as “Door Dash”) would fill the void.

But when the chef put down her apron and picked up her calculator, she realized it wasn’t going to work.

“At that early stage, DoorDash’s take was still 30 percent, and it quickly became clear that, after their take, it wouldn’t be worth our while,” she says. Add to that the fact that Burdock’s cuisine—exquisitely prepared, vegetable-forward dishes— is not made for takeout containers and long drives. So, how the hell was the rent going to get paid?

The answer: fried chicken and American cheese.

Before COVID hit, Burdock had seen a banner year. In a city that always values the next new thing, the restaurant had become that rarity: a place whose reputation and success was growing consistently each year.

This last year—their sixth—had actually been the most profitable to date, with a cadre of regulars that was frequently bolstered by scores of tourists. To top it off, Carlson published the long-anticipated Burdock & Co. cookbook to rave reviews. But how does that saying go about best laid plans?

The news wasn’t all dire. Carlson also owns Harvest Community Foods in Chinatown, and their CSA (Community Supported Agriculture) boxes went from a 50-boxes-a-run

chefs. But it still wasn’t enough. And the much-heralded announcement that restaurants could sell wine with takeout? Pretty much a bust for a restaurant with a list so meticulously sourced that it can’t be replicated by a trip to the BCLDB. So, she lowered the prices further, and within a few weeks she reached some level of stability. By frying (free-range) chicken and slinging (exquisite) burgers, Carlson has been able to keep the lights on. She’s not paying herself, mind you, and partner Kevin has put down his drafting pencil to hand out the takeout, but it’s staving off Armageddon.

By early June many of the city’s larger eateries were opening up, but for a shoebox of a spot like Burdock that two-metre requirement renders opening moot. On top of that, the general manager gave notice, throwing another wrench into an operation that’s barely keeping above water. In the last few weeks, the gradual opening of other stores (and farmers’ markets) has led to a 50-percent drop-off in the CSA boxes, but she’s still happy for the new customers she’s converted. But a profit as it was about increasing there was some good news mixed in the recognition of the food supply too: her application for a patio on the chain in Vancouver. So, while she restaurant’s leafy northern border was becoming successful in that has been given a much needed green mission, it still wasn’t helping her sagging bottom line. In fact, it made it light from the newly reasonable City, worse: because her revenue increased and the expanded seating means the restaurant has a chance of operating (though not her profits), she was no at a profit. And there are other things longer eligible for federal assistance. that keep her going: every Sunday In a typical story, this would be night, the staff stops by and gets fed by where the good news comes. Where her (for free) to stay connected and to the white knight rolls in and saves keep their spirits up. And in mid-April the day for the deserving hero. But that’s not how COVID works. Once the they had a low-key, properly spaced DoorDash option was shelved, Carlson get-together in a park to celebrate Burdock’s seven-year anniversary. sat down and wrote a wonderfully It’s these moments that remind ambitious menu. She would work Carlson what’s important, and why alone in the kitchen, and the menu she chose this path. She takes a was set at a stunningly low price of moment to think about it... and then $25 for a meal sourced with nary gets back to making the best takeout a Sysco truck in sight and cooked veggie lasagna in the city. by one of the city’s most acclaimed insider’s secret to suddenly shipping out 400 weekly orders of local produce to a nervous populace wanting to secure their bounty while staying put.

But where many a businessperson would see this as a new profit centre, Carslon is incapable of taking advantage. She had first set up the CSA project seven years ago to help connect consumers with the small farms she had long admired (like Glorious Organics and Masa Farms).

It wasn’t so much about making

At that early stage, DoorDash’s take was still 30 percent, and it quickly became clear that, after their take, it wouldn’t be worth our while.”

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City G I G E C O N O M Y

Grab Bag

Delivery guy Nathan St. Arnaud cycles far and wide for your Slurpee needs.

Nathan Caddell

By mornings, Nathan St. Arnaud was a line cook at a popular Granville Island restaurant. In the afternoons, he zipped around downtown Vancouver, dropping deliveries for Uber Eats on his bike. Since the COVID-19 pandemic, though, St. Arnaud, who grew up in North Vancouver but now lives in East Van, has been working exclusively for Uber Eats. We caught up with him for a Q&A to see what life is like on the other side of the app.

How long have you been working for Uber Eats?

About a year and a half. I started doing it to make a bit of extra money on top of my regular job. It’s been good; I bank all of my paycheques and use the Uber cash for spending money.

What’s a normal haul?

Well, for instance, I started working today at 12:30 and did my last order at 2:45 and made $85. Usually I’ll make somewhere in the $30 to $50 range per hour.

Does everyone make that much money or is there a learning curve?

With Uber, it’s all ratings based. It’s the same as the car service: if you have a good rating, you’re going to get all the money trips. My rating right now is 98 percent. I had to explain it to a guy one time. He was waiting inside this West End restaurant hoping to get a pickup.

He saw me make three or four

There are guys, I’m sure you’ve experienced it, who’ll be like, “Hey, here’s your fucking order.” That’s unprofessional. consecutive pickups, and finally asked why I was getting all the trips when he was literally sitting inside the restaurant. Turns out he had a rating of 46 percent or something.

How has the job changed during COVID? When I was first doing Uber, nobody tipped. I’d maybe get one tip a shift. Now, during the pandemic, everybody is tipping. Almost every single order I’ll get tipped on. Uber is also offering more promotions for drivers as an incentive to get us on the road. Right now, there’s a lot of ordering and not that many drivers.

Have you been more worried, from a health and safety perspective?

It’s always on my mind to sanitize my hands after every order and wear a mask during shifts, but Uber provides both of those for free, so that’s nice.

And there’s a lot of no-contact options for customers and drivers so it’s been pretty easy to stay safe.

How do you get a good rating?

I make all my trips and I make them quick. And I try to be as nice as I can—polite on the phone, address people by their name, stuff like that. There are guys, I’m sure you’ve experienced it, who’ll be like, “Hey, here’s your fucking order.” That’s unprofessional. And the merchants, the restaurants, they can also rate you, and you can rate them.

Ever had a bad interaction?

Not really. I’ve had two complaints.

One was on my first day when I accidentally swiped “delivered” while I was looking for the buzzer number. So it took a little longer to get the person their food. The other one was when someone said something was damaged.

What restaurant have you been called to most?

McDonald’s, far and away. Not even close.

What’s the weirdest order you’ve ever picked up?

The funniest order I’ve ever gotten was at the 7-Eleven at the corner of Smithe and Beatty. The guy ordered a large Slurpee. And he lived across the street. I left my bike in front of the store, grabbed the Slurpee and walked over. He’s in the penthouse suite and answers the door in Louis Vuitton slippers and a Gucci robe.

NATHAN CADDELL

by

HAVE FOOD, WILL TRAVEL A moment of downtime for our busy Uber Eats driver.

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CityTile-1

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CIT Y INFORMER

Where Are All Those Flying Ants Coming From? by

Stacey McLachlan Byron Eggenschwiler

illustration by

Like tourists to a steam clock, they descend upon our city each summer: flying ants.

It’s hard to make the distinction when you’re pulling them from your teeth after a bike ride, but the insects that thicken the air for a few biblical days each summer actually represent a variety of ant species, from Carpenter to Cornfield. These are the same ants that are hanging out on your front sidewalk or in the park the rest of the year, seemingly happy to not be airborne. But much like every family has an uncle who tries to borrow money from you so he can start his own candy company, all types of ant colonies have designated “reproductive swarmers” (dibs on that for a band name) who take to the skies, like so many horny teens at theatre camp, for a thrilling week of cruising in late July. Hubba. Hubba.

So don’t be too mad that the insects in this swarm are ruining your perfect sunburn by blocking out those sweet UV rays with their plump, pulsating thoraxes. They’re just looking for love!

Is it annoying that you know what ants taste like now? Yes! But I for one am not going to slut-shame the humble winged ant for chasing its bliss (“bliss” in this case being “ant booty”).

Is it annoying that you know what ants taste like now? Yes! But I for one am not going to slut-shame the humble winged ant for chasing its bliss.

How dare we blame our wing-ed brothers and sisters? Did we, too, not spend a winter underground? PostCOVID -19 lockdown, did we, too, not feel nature’s call to come out, blinking into the sun, vitamin D deficient and hungry for human connection? We didn’t care that no one wanted to see our feet in flip-flops—we took them out into the world anyway, ruining patios for everyone! We were all metaphorically hatching to enjoy a sexy swarm-about-town. And really, compared to everything else that’s happened in 2020 so far, having our city overcome by friendly bugs feels like a damn treat.

In other parts of the world, ants are hooking up on the regular, but because of our particular climate,

the drones (males) and queens only have a small window once a year for their heady, will-they-won’t-they dance: between a day and a week, weather dependant.

And when that summer love is over, it’s really over. The female ants lose their wings and start building a nest; the male ants straight-up die (or have they just perfected the art of ghosting?). So, really, maybe this natural phenomenon is actually less of a chilling, Hitchcockian infestation... and more like a reminder to live every day to its fullest. Now, pick that ant meat out of your teeth and give me a smile.

t

Got a question for City Informer? stacey.mclachlan@vanmag.com

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C OV E R STORY

Made in Vancouver Awards

WE’VE ALWAYS BEEN proud of the creative folks who sew, saw and stir in our city, but COVID-19 has made us more grateful than ever for local makers. Evaluating this year’s entries has been a bright light between video calls and grocery-store trips for our judges, and we’re finally ready to shed our (metaphorical) masks and share the best of the best with our second annual Made in Vancouver Awards. These are the locally made goods that showcase the talent our fair city has to offer. Even in a pandemic, our 2020 winners prove that innovation in Vancouver is in no short supply. by The Editors

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MIVAfood

HONOURABLE MENTION

Savoury Sunflower

by Eve’s Crackers Let’s get this straight—these ohmygodican’tstopeatingthem crackers are good for you? And they’re gluten-free? Do you get a discount if you buy them by the pallet? $8.50, evescrackers.com

WINNE R—SAVOURY

BROWN BUTTER CUBES

BY HUNTER BROWNS HONOURABLE MENTION

$14.99, hunterbrowns.com

Four Cheese Macaroni and Cheese by Les Amis de Fromage

HONOURABLE MENTION

English Muffins by Marie’s Guilt Free Bakery Didn’t someone tell Marie that gluten-free is supposed to be flavour-free? Clearly not, because she went ahead and crafted these English muffins that blow their flaccid, full-of-gluten brethren out of the bread basket. $8, mariesguiltfreebakery.ca

There’s sublime beauty in an old fave done with high-end ingredients and an eye to quality.

Simply put, this may be the finest frozen entrée in town.

From $8.99, buycheese.com

UNO GEL ATO PINTS: L AWRENCE LU; K ASAMA CHOCOL ATE: STEFAN KLOPP

There’s a special rung high on the ladder for creators who produce something that heretofore you never knew you needed. Case in point: brown butter cubes. Anyone who’s picked up a cookbook, clicked on Epicurious or tuned into the Food Network will instantly recognize the conundrum: a given recipe just casually mentions brown butter as an ingredient. You know, no biggie. So, fine. Add 10 minutes to the recipe and another pan (and possibly a strainer) to the wash pile. And that’s assuming you don’t take your eyes off said pan for 20 seconds to find the entire batch has turned to black butter. Or, you can open this bag from Hunter Browns, drown in a cube and be done with it in five seconds. Seriously. Add the nutty richness to a simple pasta, give complexity to shortbread or supercharge a risotto all in the time it takes to open your fridge. Vancouver’s Hunter Browns is the first company to shortcut the path from pedestrian to gourmet. Game. Changer.

FOOD FINALISTS —SAVOURY • Curry Mango Scotch Bonnet Pepper Sauce by Goldson Gardens • Classic Vegan Kimchi by Salty Cabbage Kimchi • Smokin’ Dragon Peach Habanero Hot Sauce by Smoke on the Water BBQ • Soria Chorizo Salami by Two Rivers Specialty Meats

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WINNE R—SWE E T

UNO GELATO AKBAR MASHTI In this time of peak ice cream, crafting something that still wows our dairy-savvy judges is no small feat. They’ve tasted the richest of the chocolates, the sweetest vanillas, the lightest granitas. Which is why we’re so stunned with this category-defying creation from Uno Gelato, the microbatch specialist that’s been on a tear of late in Vancouver. But their next big thing is actually a throwback of sorts—the original recipe for Akbar Mashti is said to have been created by a Persian artisan of the same name who was the pioneer in selling ice cream in 1920s Iran. The original ingredients— fragrant saffron, rosewater, Iranian Devonshire cream and roasted pistachios—are joined by local Avalon Dairy milk and B.C. birch syrup from Quesnel to create a modern mash-up that blends the Middle East with Southern Europe and the Lower Mainland.

UNO GEL ATO PINTS: L AWRENCE LU; K ASAMA CHOCOL ATE: STEFAN KLOPP

$14.99/pint, unogelato.com

HONOURABLE MENTION

Whimsical White Tablet by ChocolaTas A rectangular, supremely tasty rebuttal to every know-it-all who blurts, “White chocolate isn’t real chocolate.” Good: more for us. $7.95, chocolatas.com

HONOURABLE MENTION

Single Malt by Kasama Chocolate For the jaded chocoholic who thinks they’ve tried everything, we present cocoa nibs aged in single malt whisky barrels from Odd Society to impart a smoky richness that’s fantastically unique. $15, kasamachocolate.com

FOOD FINALISTS ­— SWEET • Fanciful Milk Bar

by ChocolaTas • Midnight Chocolate Sorbetto by Uno Gelato • Mini Custard Waffle by Nero • Raspberry Jam by Harvest Community Foods

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MIVAdrinks WINNE R—ZE RO PROOF

CANOE FIZZY LEMONADE HONOURABLE MENTION

Lemonade: what could be simpler and more wholesome? A few lemons, a squeezer, something to sweeten it and voila, you have maybe the most refreshing of summer drinks. But once Big Soda got into the game, it all went south. First, they increased the sweeteners, then they decreased the lemons, then they loaded up the preservatives so it could be shelf stable for a decade or so—and before you knew it “lemonade” became just another soft drink. But in the hands of Canoe Cola owners Cam Hoffmann and Elaine Van (who already re-created what a real cola should taste like), lemonade has been resurrected in all its tart, refreshing glory. The ingredients— carbonated water, lemon juice and cane sugar—are so wholesome that they look like they’re from the set of Leave It to Beaver. And it has less than half the sugar than the big boys, meaning this thirst quencher clocks in at just 60 calories (not including the gin you’ll be tempted to add to it). But the proof will come when the mercury rises and you crack your first bottle—and realize what you’ve been missing all these years.

WINNE R—SPIR ITS

SPIRIT OF TEA VANILLA ROOIBOS LIQUEUR “Liqueur.”Even the word sounds funny, a throwback to a time of shag carpets, rec rooms and key parties. But in this iteration from Coquitlam’s The Spirit of Tea, all that’s suspy about liqueur—the raft of preservatives, the sickly-sweet taste—has been replaced with local and organic ingredients that bring a lightness and focus that grabbed our judges right out of the gate.

Chief among the improvements is the use of South African red rooibos, its woody richness lending a tannic backbone that keeps all the other flavours, like vanilla beans from Madagascar, in balance. And it’s all in a supremely local package—design from Nanaimo; bottles and printing from the Okanagan—that helps $34.50/375ml, redefine the moribund category of spirits. thespiritoftea.ca HONOURABLE MENTION

Nude Black Cherry A not-so-sweet Dr. Pepper with less than 100 calories in each can? No wonder these folks are taking North America by storm. $12.79 for a six-pack, nudebeverages.com

Plant Veda Cashew Mango Lassi There are a lot of balls in the air here—but they’re all in sync in this delightful dairyfree take on the classic Indian hot-weather drink. $10.99/1L, plantveda.com

$36 for a 12-pack, canoecola.ca WINNE R— BE E R

STRANGE FELLOWS TALISMAN PALE ALE You’ve heard it all before.

Longstanding bastion of perfection stares down the newer, cooler kids and prevails once more, yada yada. It’s a cliché and, as we well know when it comes to Talisman Pale Ale, it also rings true. The beer that is almost synonymous with Clark Drive mainstay Strange Fellows really is as resilient and versatile as any B.C. beer out there. Is the four percent ABV a cop out? Maybe, sure.

But it doesn’t feel like one in this dry-hopped pale ale that manages to be tropical and citrusy but never, ever cloying. And, you can pair it with absolutely anything. That the brewery makes definitively weird beers isn’t surprising—it’s in the company’s name, after all. That their restrained pale ale has become one of the more

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obvious mainstays of the B.C. craft beer industry? Yeah, that’s strange.

$12.49 for a four-pack, strangefellowsbrewing.com

HONOURABLE MENTION

Granville Island Brewing Amethyst Purple Sour with Guava And now for something completely different. Last year, Granville Island Brewing attempted a re-brand, partly to shake its reputation as a big, bad corporate giant in an industry with several smaller, independent voices.

One thing the brewery has definitely upped: its smallbatch game. This sour is bright purple on the pour and fruity, tart and absolutely delicious all the way through.

You’re not downing a sixer of this, but hey, that’s why it’s small batched. $6.09/650ml, gib.ca

DRINKS FINALISTS • Pick Me Hard Kombucha by Vibe Beverages • Bandrek Immunity by Antidote Healing Corp.

• Lemonade Syrup by Kics • Cola by Canoe Cola

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MIVAfashion PERFORMANCE JERSEY

BY SAMSARA CYCLE For a city so proud of its athleisure rep that it practically flies a Gore-Tex flag, Vancouver has a cycling scene that’s woefully underdressed.

(Lululemon, the heir apparent of spandex, has one cycling jacket in its collection. One!) For Janet Hiebert, a fashion-conscious former equities trader with a passion for spin and cycling, the lack of options just meant opportunity: here was a market ripe for disruption. And disrupt she did. Tired of cuts and lengths based on adaptations of men’s cycling apparel, she shifted gears (bike pun alert!) to ride right through the glass ceiling of bike fashion with Samsara, a line of goods designed by women, for women—including the chic, curve-hugging Performance jersey.

Original artwork from local designers adorns each one—playful pink palm prints, cheeky grey leopard spots, edgy graffiti—and matching 7-inch and 9-inch padded shorts round out the collection. But these are more than just a fashion statement: the jerseys are designed to work, whether you’re huffing and puffing up Oak Street or tackling the Gran Fondo. Locally made from Italian fabric, each top is moisturewicking and quick-drying, designed with mesh panels on the front and side for maximum breathability, and offers UPF 50+ UV protection. Pockets on the back hold your phone, snacks and windbreaker; grip-tape lining the bottom edge prevents the shirt from creeping up while you’re busy slaying that new PB.

$129, samsara-cycle.com

HONOURABLE MENTION

Matriarch Robe

by Birds of Paradise It’s a pretty neat trick to wrap someone up in both luxurious silk and do-gooder feels, but the chi-chi full-length Birds of Paradise kimono does just that.

Yes, the lush floral patterns are imagined by artist and BOP founder Jaime Burke then handsewn with French seams in small batches here in Vancouver— practically bespoke—but there are also karma points to be found in the process: they’re made with responsibly sourced silk charmeuse, printed with eco-friendly inks and crafted by fair-wage Canadian workers.

Plus, proceeds from each robe go to wildlife conservation. Overall: it feels pretty good to slip one of these gorgeous robes on.

$459, birdsofparadiseclothing.com

HONOURABLE MENTION

Upcycled Toddler Romper by Mabee Baby When a humble button-up shirt has made it through its fair share of workdays, Mabee Baby is there with a whirring sewing machine to offer a pretty sweet retirement option: why not reincarnate as vintage-chic toddler wear?

Founder (and savvy mom) Dawn Mabee cleverly upcycles salvaged button-ups into very cute longjohn-inspired rompers—cap sleeves on the top, harem-style legs on the bottom—that are roomy and durable enough for little ones on the move. Work it. $56, mabeebaby.com

HONOURABLE MENTION

Arch Earrings

by LanaBetty Though the curved shape harkens back to Art Deco architecture, these playfully bold earrings from local jewellery brand LanaBetty (created by goldsmith Lana Lepper) are actually a vision of the future, crafted using an innovative technique that pairs 3D resin printing with old-school silversmithing expertise. The intertwined segments of the arch and half circle are part fashion statement, part conversation starter, and a glimpse at technology’s endless possibilities. $240, lanabetty.com

FASHION FINALISTS • Hydrangea Antler Charm by Kolton Babych Fine Jewelry • Reversible Lapel Chain by Benée Rubin Design Co. • Wolf Teal Leggings by Nominou • Golden Age Earrings by Erica Leal Jewellery • Leggings by HC Dancewear

SAMSARA CYCLE PERFORMANCE JERSE Y: MEDIA F X GROUP

WINNE R— FASHION

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OKOKO: ERICH SAIDE

OYÉTA KOKOROKO: K YOKO FIERRO

TOP HONOURS Oyéta Kokoroko’s gorgeous skincare line Okoko Cosmétiques brought home the gold in our Beauty category this year.

MIVAbeauty WINNE R— BE AUT Y

BEAUTÉ MAJESTIQUE CLEANSER, MASK AND EXFOLIATOR BY OKOKO COSMÉTIQUES

HONOURABLE MENTION

OKOKO: ERICH SAIDE

OYÉTA KOKOROKO: K YOKO FIERRO

C-Major by Neo Naturelle

It’s a gorgeous shade of red with an iridescent glow that’ll make you wish it was lip gloss, but the magic of Okoko Cosmétiques’ Beauté Majestique is in its cleansing and moisturizing power, not its pretty tint. The four-in-one formula serves as a gel-to-milk cleanser and moisturizing face mask, along with both a chemical and physical exfoliant, and it’s made from moisture-rich ingredients like organic camellia oleifera (the same plant that green tea is derived from), pumpkin and bamboo powder, salicylic acid and papaya for exfoliation, and squalene to replenish skin lipids. Once you’ve massaged it in and rinsed it away, your skin feels as beautiful as the pretty product itself.

It’s hard not to fall for the entire Okoko line (and, in fact, several products made our finalist list). Formulated in founder Oyéta Kokoroko’s Gastown studio, each product features more unusual organic ingredients that are not only surprising (tomato seed oil, carrot resin, green lanolin extract) but also work like a hot damn.

The Sublime balm melts into skin for a perfect overnight moisturizer; L’Élixir de Pureté, Sang du Dragon is a gel-formula serum that uses a tree resin known as dragon’s blood to protect skin against environmental stressors; and organic beech tree bud extract reduces the appearance of wrinkles. It’s a luxe skincare company that is hitting all the high notes, and we can’t wait to see what Kokoroko will come up with next.

From $43, okokocosmetiques.com

Serums often claim magic powers, but if they don’t feel great on your skin, what’s the point? This one excels on all fronts: with 23-percent vitamin C that’s in a stable, oil-soluble formula, it noticeably brightens and evens out skin tone, and it’s lightly scented with fresh citrus.

And our skin felt great. Win win. $96, neonaturelle.com

HONOURABLE MENTION

Bare Soothing Mask by Flora’s Bare Skincare Sensitive types, this one’s for you. With calming chrysanthemum and cucumber extracts, the Bare Soothing Mask calms irritations and redness, and hydrates with borage oil and shea butter. Plus, it’s got a fresh natural scent that calms in its own right. $28, florasbare.com

HONOURABLE MENTION

Eucalyptus Mood Mist

by Mifa and Co. It’s a simple idea—a kind of to-go version of the chill-out you feel in a sauna—yet this Eucalyptus Mood Mist from Mifa and Co. is also very well done.

Organic eucalyptus oil meets Bulgarian lavender water, witch hazel and tea tree essential oil for a complex scent that can be sprayed both on the body and in the room (or on your pillow before you hit the hay). It’s truly a lovely mood booster. $38, mifaandco.com

BEAUTY FINALISTS • Marine Conditioner by Galiano Soap Works • Naturally Sensitive Sweetheart

by I Luv It Natural Deodorant • Mayan Magic Balm by LaVigne Natural Skincare • Intensive Hydrating Serum

by Luksha Cosmetics • Cleansing Cream by Nena Skincare • L’Élixir de Pureté, Sang du Dragon (Prestige Edition)

by Okoko Cosmétiques • Sublime Balm by Okoko Cosmétiques

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MIVAhome WINNE R— HOME

CAMBIE SIDE TABLE BY MANNER STUDIO With our living spaces acting as our offices, gyms, schools and bars, we’re especially grateful for practical pieces that are as functional as they are beautiful. Manner Studio’s Cambie side table is just that: traditional joinery and contemporary design combine to make these tables (or stools, or benches, if you line up a few of them) longlasting and elegant. They’re made from North American solid white oak, walnut or bleached ghost maple and naturally sourced oils and waxes—no harsh chemicals here. We’re happy to stay home and rest our books (and drinks, and feet) on them for as long as we need to.

HONOURABLE MENTION

Montana Sofa

by MTH Woodworks, Icon Upholstery and Aim Design This trifecta collaboration is more than the sum of its parts: the extra-soft Turkish velvet sofa with reclaimed cedar drawers offers smart storage and plenty of space to chill.

$6,900, mthwoodworks.ca

$1,300, mannerstudio.com HONOURABLE MENTION

3’s Companee Ottoman

by Ffabb We’re into the simple design and solid craftsmanship of these seats fashioned from hand-quilted Italian wool atop an interlocking wood frame. $795, ffabb.com

HONOURABLE MENTION

Flower Haze–Rococo Pink Herbarium Bottle

by Wa Moga 29 These super-giftable bottled flowers are handmade with preserved plants and are longer-lasting than a fresh bouquet—plus, they won’t affect your allergies. $95, wamoga29.com

HOME FINALISTS • Ballin Hook by Scandinavia Wolf Designs • Charcuterie Board by Reduxwood West • Pincushion Mosaic Throw Pillow

by Gordon Llewellyn Design • Stackers Series by Clean Line Designs • Utah Gold Blush Rug by Zoë Pawlak Studio

MIVAwildcard WINNE R—WILDCAR D

POSTPARTUM SURVIVAL KIT

BY ONE TOUGH MOTHER Kristine Sostar McLellan had all the classic pre-labour perks, most of which were gifts for her baby-to-be. But once her daughter

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was born, she realized there was an absence of support for mothers in the postpartum period. “It’s like being hit by a car and then being told, oh, but do you mind also keeping this baby alive?” she says. Her Postpartum Survival Kit doesn’t shy away from the needs of new moms: there’s perineal spray, nipple balm, postpartum pads and other must-haves that no one talks about. All of the products are vegan and handmade, and she uses recycled materials from local vendors whenever possible.

Plus, One Tough Mother is supporting more than just the kit recipients—in May, they threw a virtual baby shower for expecting mothers and donated proceeds to Mamas for Mamas, a charity that supports single mothers and caregivers in crisis.

$89, imonetoughmother.com

HONOURABLE MENTION

Camp Firestarters

by Threebees It’s hard to get more West Coast than zero-waste firestarters made from cedar sawdust and leftover beeswax—and they smell amazing in the fireplace.

From $22, threebees.shop

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G O O D V Y B Z / D E N I M C E N T R A L / A B O OZ E H O L I DAY

VA N M AG .C O M/C I T Y

Culture Spotlight on Screen Ketch Di Vybz’s live productions are on hold for now, but their online education program is just beginning.

THE TICK E T

KETCH DI V YBZ

DON’T STOP THE MUSIC Dance and education both have decidedly different vibes in our COVID-conscious city: large gatherings are cancelled, in-person functions are distanced and communication is complicated. For Mikhail Morris, co-director of Ketch Di Vybz Production Company, moving to an online platform was essential—for the business, but more importantly, for the community. “We are creating a safe space so people can be more educated, more aware, and more respectful to the cultures of the African Diaspora,” says Morris. Pre-pandemic, directors Morris and Judy Madarasz organized Afro-Dancehall Fusion and Twerk dance classes as well as education programs that centred Jamaican Dancehall history and culture. Now, folks can check out their website for Canada’s first Jamaican Dancehall online educational platform. Morris, who was born and raised in Kingston, Jamaica, stresses the importance of local spaces where people of African descent can be leaders, educators and representatives for their own culture. Onstage or on-screen, Ketch Di Vybz is making big moves. ketchdivybz.com @ketch.di.vybz by

Alyssa Hirose

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Culture T H E T I C K E T

Good, Clean Fun Keep up with our city’s reimagined events and resilient creatives.

Alyssa Hirose

VQFF’s Breaking Fast, a film by Mike Mosallam

Brentwood Great Takeout

BRENTWOOD GREAT TAKEOUT DATE Every second Saturday through September 26 VENUE 2150 Alpha Avenue, Burnaby greatervanfoodtruckfest.com Many food truck fests have been cancelled, but the Brentwood Great Takeout is rolling forward for the first time. Don’t expect picnic tables or live music, but definitely expect a 2020-sized spread of comfort food—think mini doughnuts, donairs and mac and cheese.

VANCOUVER PRIDE DATE July 20 to August 2 VENUE Online vancouverpride.ca Pride, of course, can’t be cancelled. This year’s reimagined festival features a public art walk, a virtual talent show collab between drag artists and the VSO and—wait for it—an online parade. Tune in

Vancouver Pride

to the Vancouver Pride website on August 2 for a new kind of parade made up of digital entries, host commentary, queer history, music and interactive contests.

VANCOUVER QUEER FILM FESTIVAL DATE August 13 to 23 VENUE Online PRICE From $2 queerfilmfestival.ca The Queer Film Festival returns virtually this year to celebrate LGBTQ2+ lives and stories from Vancouver and beyond.

The full schedule won’t be online until mid-July, but we know that closing night features Breaking Fast, a queer Muslim rom-com that “aims to be the first of its kind to feature a practicing Muslim character who is gay and not dealing with those two things in conflict, but rather in harmony.”

Sadé Awele

POWELL STREET FESTIVAL TELETHON DATE August 1 VENUE Online PRICE By donation powellstreetfestival.com Traditionally, this Japanese Canadian festival plays an important role in supporting residents of the DTES, offering space to community groups at their live festival. This year, they’re pivoting online, and 100 percent of audience donations are going to the PSF’s Community Kitchen, a new monthly meal program that’s part of their year-round DTES Community Care program. The telethon will feature live performances as well as highlights from previous events and appearances from fave vendors.

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STELL A SOUL: CODY BRIGGS

Skim

SKIM: JAMES GRAY; VQFF/BREAKING FAST: IF TAR PRODUCTIONS; PRIDE: VINCENT CA JES; SADÉ AWELE: DAVID MARK WEI PRODUCTIONS

by

SKIM romikim.com You’ll never be bored at a Skim performance. This queer, genderfluid interdisciplinary artist practices video, installation and performance, often using projections to intensify their fiercely creative acts. See them at the virtual Vines Festival (a fest dedicated to land, water and relational justice) that runs from August 5 to 15. @skimisme

STELLA SOUL stellasoulmusic.com Stella Soul (Kentya Kurban, James Barker and Cameron Lawrence) had to cancel their Western tour this year, but they still go live at least once a month to share their jazzy, alt-pop tunes. “No matter what, we will keep working and creating,” says vocalist Kurban. The trio’s latest album, Cherry St., was released in February 2020, and they’ll be releasing a couple of new singles in the fall—follow them to stay in the loop. @stellasoulmusic

STELL A SOUL: CODY BRIGGS

SKIM: JAMES GRAY; VQFF/BREAKING FAST: IF TAR PRODUCTIONS; PRIDE: VINCENT CA JES; SADÉ AWELE: DAVID MARK WEI PRODUCTIONS

Stella Soul

SADÉ AWELE sadeawele.com This Nigerian-Canadian singer grew up in a musical family with a household soundtrack of jazz, gospel and soul. “Where I come from in Nigeria, it is said that the beat runs in our blood—it is a part of who we are,” says Awele, who is releasing her first solo EP project, Sadé Awele, this fall. The eponymous collection is a blend of afro-soul and R&B, with original lyrics inspired by her culture and experience. @sade_awele

Staying home?

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Culture O N T H E R I S E

HIP HOMECOMING Decade jeans fit—and that’s not a stretch. by

Alyssa Hirose

j Super-curve

fit Pamela jeans in 100% cotton denim, $243, decadestudio.com

We’re here for the curvy girls.”

From left: Matt, Molly, Ezra, Morgan.

Decade co-founders and Vancouverites Molly Spittal, Matthew Atkinstall, Morgan Ellis and Ezra Kish realize that the fit of your jeans should in part depend on, well, your genes. “Denim isn’t really made to fit curvy people without any stretch,” says Spittal, the team’s creative director. The four launched the clothing brand in Montreal in spring 2019, introducing bodies of all shapes and sizes to “ratio fit” denim, which takes into account the difference between the wearer’s hip and waist measurements. “We’re here for the curvy girls,” Spittal laughs.

The brand was a hit out east, but late last year the team made the move back to Vancouver. “To be completely honest, we couldn’t handle the winter anymore,” says Spittal.

“And we’re so thrilled to be back.” Spittal designs Decade’s 100-percent cotton jeans in Chinatown, and they’re made by a family-run production team in Portugal. The no-frills, no-whiskering and no-sandblasting designs allow wearers to make their own mark on the denim—and the temperate West Coast (which Spittal nicknames “denim central”) is here for it.

i Unisex Alex jeans, $243, j

decadestudio.com

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Culture S TA R P O W E R

MAKE IT IN VANCOUVER

In honour of the Made in Vancouver Awards (and of the survivalist DIY culture we’ve all been thrust into this year), here are the do-it-yourself projects best suited to your star sign. by

Alyssa Hirose Alyssa Hirose

illustration by

Leo July 23 – August 22 YOU’D REALLY HOPED that COVID-19 wouldn’t affect your summer plans, but even kings and queens of the jungle can’t stop the pandemic’s reign. Instead of subjecting your buddies to the weird vibes of a virtual birthday bash, look into a solo soiree.

Google “DIY hammock” and try your hand at building a wallet-friendly personal napping throne. Then, swing yourself into sweet dreams of economic stability.

Virgo August 23 – September 22 YOU WOULDN’T MIND if your life became a little more exciting, Virgo— in a controlled, non-spontaneous way, of course. Make room for new things by organizing what you’ve already got: your herbs and spices, for example, could really stand to be arranged alphabetically in identical glass jars.

If you’re feeling really wild, look into mounting them on the inside of your cabinet with magnets. Spicy.

LIBRA

September 23 – October 22 Stop scrolling through the good old days, you rampant reminiscer. Now’s the time to actually get some photos developed (yes, in real life) and display them as an homage to the large gatherings you once thrived in.

SCORPIO

October 23 – November 21 Maintaining long-distance relationships is exhausting, and you’re feeling a little burned out. Lean in to your sensual side and try making your own scented candles—lemongrass will help you get a grip.

SAGITTARIUS

November 22 – December 21 You might not consider yourself a writer, but you’ll want to look back on these “unprecedented times.”

Start keeping your own journal; a notebook won’t get tired of your ramblings.

Put it online if you’re feeling extra brave.

CAPRICORN

December 22 – January 19 If you’re gonna DIY, you’re gonna do it right.

Making pasta from scratch is the perfect task for your focused nature, and sharing it will help connect you to buddies outside your bubble.

AQUARIUS

January 20 – February 18 We’re loving this bigpicture thinking, Aquarius, but don’t forget about the small stuff. Take a day to stitch up the holes in your socks.

PISCES

February 19 – March 20 It’s been a difficult year for the community-minded, and making your own non-medical face mask is something you can do for yourself and others. We recommend a fun print.

Polka dots, for example.

ARIES

March 21 – April 19 As a headstrong Aries, you should really work

on your attention to detail... some other time. It’s summer. Measure yourself an at-home cocktail (or free-pour, who cares) and call it a day.

TAURUS

April 20 – May 20 You’re feeling a little cooped up indoors, and stepping outside comes with its own stresses. Start propagating plants from kitchen scraps to bring some more greenery into your digital-age digs.

GEMINI

May 21 – June 20 Crafting is right up your creative alley, but you’ve got a million DIY tips saved and a healthy case of decision paralysis. Try a removable wallpaper or two; fabulousness is fleeting.

CANCER

June 21 – July 22 You’ve been trying to be less sarcastic, and nothing prevents a snarky rebuttal like stirring up an at-home face mask and letting it harden like a shell on your sensitive skin.

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Frosé ™ rosé wine, strawberries, elderflower, smirnoff vodka and lemon.

Frosé ™ season is here.

RESE RVE YOUR TABLE

cactusclubcafe.com

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sittingpretty

3596 Kingsway | Vancouver 604.431.8008 | info@abantu.com

We’re big fans of keeping it local Where we eat, drink, mingle, play, work, shop and for the time-being, where we vacation! Abantu is open with smiles and measures in place and we’d enjoy seeing you in the neighborhood soon.

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