How 3 Vancouver Restaurants Champion Local Ingredients

"Sustainability and food security drive everything, from scrutinizing each product’s impact on oceans, whales, and Indigenous people to outfitting the room with recycled 1960s light fixtures and tables built from upcycled, beetle-kill local pine. At this One MICHELIN Star restaurant, Chef Andrea Carlson champions a plant-forward future and grows botanicals at home and on-site, celebrating elements like magnolias and the green seeds of fennel alongside vegetables. Seasonal menus can be tightly focused, as with Radiant Radicchios Under a Frost Moon, featuring radicchios from Glorious Organics and a tart with local B.C. hazelnuts, a radicchio preserve, local honey caramel, ricotta gelato, and preserved apple butter made with apples from a local island. Constant discovery of regional producers includes an extraordinary grower on Salt Spring Island cultivating 43 types of citrus—Buddha’s hand, finger limes, passion fruit—and farmers are thanked by being invited to dine for free." - Michael He