On a farm near Abbotsford, Avtar Dhillon is producing British Columbia's first commercial saffron crop — the world's most expensive spice.

Lunar New Year — celebrated in China, Korea and Japan — falls on January 22, and we’re into all things red, from bbq pork to goji berries!

Learn about the exotic flavours and ingredients of Lebanon, Israel, Turkey, Greece and Syria, and share a Middle Eastern meal at home.

Love them or hate them, wild Himalayan blackberries are part of the west coast landscape and a food delicious for free foraging in BC.

With Valentine's Day and Easter on the horizon, learn about ethically sourced, single origin chocolate from Victoria's cacao experts.

Sharing a taco outside on a sunny summer day is part of our west coast DNA — here are some recipes to help you host a taco party at home!

Studying sturgeon and land-based fish farming at the International Centre for Sturgeon Studies at Vancouver Island University. And caviar!

Eating the world’s rudest clam - the giant geoduck clam’s grotesque appearance may rob it of its rightful place as king of the sea.

Add some wild Canadian flavour to your food with the citrusy new growth of spruce and fir trees, foraged in the coastal forests in spring.

Everything you ever wanted to know about buying, shucking and eating BC's beautiful bivalve — Vancouver Island's Pacific oyster.