"Eat Better Food" is a recurring feature that highlights the amazing restaurants that use Urban Cultivators and Urban Cultivator-grown greens.

They say teaching is one of the most rewarding professions in the world. And it makes sense—you leave people armed with more knowledge, more skill than they had before they were under your guidance. Continue reading “Eat Better Food: Chef Darren Clay” »

"Eat Better Food" is a recurring feature that highlights the amazing restaurants that use Urban Cultivators and Urban Cultivator-grown greens. Continue reading “Eat Better Food: Chef Darren Brown” »

"Eat Better Food" is a recurring feature that highlights the amazing restaurants that use Urban Cultivators and Urban Cultivator-grown greens.

Vancouver is in a transitional phase right now.

Before, it was a city whose restaurants were solely focused on quality food that was imported from abroad. It wanted the best cheeses from France, the best foie gras from Quebec, the juiciest mangos from Mexico.

Now, things are changing.

While there is still a very real demand for the same quality food, there's also the understanding that we need to support our local farmers.

And what has Vancouver learned?

That food that's in season and locally sourced actually tastes better. It's the best that farms could possibly offer.

This is the very core of Tim Cuff's approach, West Oak's Executive Chef. Continue reading “Eat Better Food: West Oak” »

"Eat Better Food" is a recurring feature that highlights the amazing restaurants that use Urban Cultivators and Urban Cultivator-grown greens. Continue reading “Eat Better Food: The Greek by Anatoli” »