Cinda Chavich’s

                                 taste the world



Cinda Chavich’s best-selling cook books:

The Guy Can’t Cook by Cinda Chavich (Whitecap), sequel to the popular The Girl Can’t Cook

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Award-winning High Plains was also updated and reissued in 2011.

   Taste the world’s most delicious culinary corners with food, drink and travel reporter and photographer Cinda Chavich.

My food and travel stories appear in national and international books, magazines and newspapers and now you can have a soupcon of it all right here.

Read my reports from around the world and get a taste for what’s unique and delicious.

Follow the ongoing adventures of food and travel writer Cinda Chavich as she savours the world. Find her published food, drink and travel stories, and regular blog here at

More travel stories:

Mexico: travels in ceviche-ville

Star Chefs and traditions in Peru

Anchovies to eat in Italy

Naples: A Christmas Tale

Czech Pils in Prague and Pilsen

Agricultural utopia in Arizona

Running back to Saskatoon

Pig in Puerto Rico

UK: Devon’s Jurassic Coast

Portland’s hot dining spots

Cajun Mardis Gras

The taste of Lyon

Arizona’s awesome rocks

Tasting Haggis in Scotland

Fondue in Switzerland

Scotland: Where the Royals Roam on holiday

Culinary tourism: Wales

First Nations art and Totem poles

Bargain Barbados

Watching grizzly bears in B.C.

Gastro pubs in Britain

A scenic train trip to bike-friendly Whistler

Summer in Scottsdale

Touring Romagna

Michelin releases Alberta guide

Go Slow: a food tour of Italy’s Piemonte

Crawdad season in Cajun country

Saving the blue iguana of Grand Cayman

The science of watching humpback whales

Quebec’s Ile d’Orleans

Gourmet sea kayaking

Hawai’i’s Big Island

B.C.’s Cowichan Valley

More food stories:

Fruitcake: breakfast (lunch and snack) of champions

Seaweed - a wild health food

Bone Broth 101

DIY food gifts

DIY Sauerkraut

Best ground beef for burgers

Vancouver Island oysters

Fermenting kefir & kraut

Sustainable foie gras

All about haggis

Grey Cup party food

Calgary’s Best Ice Cream

Pack a picnic

25 Best Things to Eat in Calgary - 2010

Making sushi from scratch

Cooking wild game

Saskatoon berries

The best bacon

Classic British puddings

Canadian foie gras

Team Canada at Bocuse d’Or in Lyon

Making Sauerkraut from scratch

Wild Turkey

Cloud berries on the Rock

Canada’s authentic buffalo mozzarella

Mole in Mexico


Szechuan Noodle Soup

Cooking with sea vegetables

Fennel Risotto with Smoked Salmon

Bengal Lounge Lamb Curry

Burnt Orange Bitters

Fermenting kefir & kraut

Best Grilled Cheese EVER

Spring Fiddleheads with Pasta

Vegetarian Haggis

Saucy Lemon Pudding Cake

Cappelletti en Brodo

Lobster Mac and Cheese

Quebec Christmas tourtiere

Saskatoon berry apple crisp

Cooking with sauerkraut

Vegeterian burgers

Cock-a-leekie soup

Grilled leg of lamb

Mac and cheese (from scratch!)

Banana pancakes

Pickerel in lemon butter sauce

Turkey dinner

Making Mole

ALL recipes....

More Drink stories:

Inniskillin Sparkling Icewine

The Dolcettos of Dogliani

Pretty Paso Robles

Super single malts

Cocktail Nation: Drink experts dish on latest

Orofino Riesling wins gold medal

Iced cider in Quebec

Taste Report: Prosecco

Touring Italy’s Veneto

Korean Soju

Rum Renaissance

More great hotels:

Pacific Sands Beach Resort, Tofino, B.C.

Three Ways House Hotel, Mickleton, UK

The Juniper, Banff National Park

The Banff Springs Hotel, Banff, Alberta

Opus Hotel, Vancouver, B.C.

Moraine Lake Lodge, Lake Louise,  Alberta

G Hotel, Penang, Malaysia

Shangri-la Hotel, Vancouver, B.C.

Hotel Arts, Calgary, Alberta

Kensington Riverside Inn, Calgary, Alberta

Mission Ridge B&B, Courtenay, B.C.


It’s still February, and unseasonably cold on the west coast. With the political climate even nastier, it can be hard to stay optimistic - but this too shall pass. I’m yearning for sunnier days - and ways - to return soon, and when the wild daffodils carpet the grassy fields in Victoria’s Beacon Hill Park, it’s hard not to feel happy and hopeful. I took this photo last year on March 5, and though it looks like we’ll be waiting longer for spring’s reprieve this year, I know it’s coming.


David Asher’s new book The Art of Natural Cheesemaking is a kind of cheesemaker’s manifesto, making the argument that raw-milk cheesemaking is one step along the road to food sovereignty. Like naturally fermented kimchi and kraut, backyard chickens or DIY kombucha, it’s all part of the growing movement to put food production back in the hands of the people. And Asher is a true guerrilla cheesemaker and hands-on guru.

Here’s what I learned from a cheesemaking workshop Asher did recently in Victoria and my resulting DIY cheesemaking story (complete with a recipe for homestyle paneer),  that appeared in Y.A.M. magazine.

TASTE, n. & v. : flavor, morsel, relish, sip, savor, enjoy, learn, experience -  the ability to discern the best quality.


Had a funky little room in The Bull Hotel, a boutique hotel in the heart of the #Dorset village of Bridport. Apparently the cast and crew of Broadchurch like to stay here when they’re filming the popular BBC drama in the area, and though they were working on Season Two when we visited, I saw no sign of the superstar David Tennant (aka Doctor Who) in the hotel’s Venner Bar, tucked away behind a secret door behind the ballroom upstairs.  The wildly popular British drama was remade as the not-so-popular Gracepoint with Anna Gunn (Skylar from Breaking Bad) and Nick Nolte among others in Victoria, BC. Here’s my comparison story - looking at how Gracepoint’s Oak Bay stands up to Broadchurch’s Dorset coast as a location for this crime story.


I’m concentrating on Canada this year - to help celebrate the country’s 150th birthday. I’ll be exploring Canadian regional cuisine, from the Chinese traditions in Vancouver to Victoria’s 25 Best bites, the new age of upscale camping to wild foods from seaweed to sturgeon.

Explored the Calgary Stampede Ranch - a look at the life of the ornery bulls and wild bucking horses they raise for rodeos.

I’ve been to Quebec’s Eastern Townships and returned for a look at the beautiful region of Charlevoix for Canadian Living magazine. It’s Montreal’s 375th this year so expect more on that great city, too.

Flew off to Puerto Rico to explore their cocina criolla (and famous rum cocktails), and kicked back at the Caribe Hilton where they claim the Pina Colada was invented.

Went to Saskatoon, Saskatchewan, to connect with Canadian travel colleagues and camped out in spectacular Grasslands National Park, with it’s starry skies and Canada’s last herd of wild prairie bison.

And I’ve travelled north to Whitehorse, Yukon, land of the midnight sun, in search of Canada’s most famous fruitcake.

All cool spots to explore. Let me know if you have somewhere else you’d like me to see!

Cinda’s new book

IACP Finalist!

Food waste is a major, global environmental problem. We waste 40% of the food we produce,1.3 billon tonnes globally. It’s the third largest source of greenhouse gas emissions, after China and the US, a huge contributor to global warming. Half of the wasted food is discarded from our own kitchens and this new book is designed to help you stop wasting food. Learn how to use up your fresh fruits and vegetables, dairy and meats before they go into the compost bin. Hundreds of recipes and practical tips.

Learn more......and follow me on Facebook

Check out this list of 2016 IACP nominees


fighting food waste

I’ve been working hard to tell you more about the global issue of food waste, and its impact on the environment. It’s the topic of my new book, The Waste Not, Want Not Cookbook (TouchWood Editions) and what I’ve been talking about a lot since it was published this spring.

I spoke on a food waste panel at the national Zero Waste Conference in Vancouver, I did several sessions with authors at LitFest, the annual non-fiction literature festival in Edmonton, offered ideas about how to reduce food waste at home on several CBC radio programs (including the new CBC radio food show The Fork), and was interviewed by other journalists writing about food waste in Canada and the U.S. 

I’ve been writing about the topic for magazines and newspapers myself, too. So I’m happy to revisit this story for any publications, or speak on the topic of food waste, reducing waste at home, up-cycling leftovers into delicious dinners, and how it can all help stop global warming, at cooking schools, markets and other events.

Read about the latest food waste and sustainable eating news, recipes and inspiration on my Facebook page, The Waste Not, Want Not Cookbook by Cinda Chavich.

Here’s a link to my feature story in Maclean’s magazine and some of the many other stories and reviews featuring my book:

The Vancouver Province

Western Living Magazine

San Francisco Book Review

The Albany Times Union

BC Farms & Food

Foreword Reviews

View the Vibe magazine

The Vancouver Sun

All stories and photographs
Copyright 2000-2016 - Cinda Chavich. All rights reserved.




to find out more tasty news and keep abreast of the growing movement to reduce food waste, save money and save the planet.


We celebrated our anniversary with a bottle of the outstanding Venturi Schulze 2009 Brut Naturel, a fine bottle-fermented bubbly made right here on Vancouver Island in the Cowichan Valley. This family is famed for their sustainable vineyard and traditional balsamic vinegar, and this sparkler, made with non-traditional grapes like Auxerrois and Kerner, is dry, toasty, fruity and not to be missed. I will be looking for more of this vintage (or the current release) for future celebrations. A local bubbly that expresses true Vancouver Island terroir. Bravo!