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Column: 2019 Bordeaux wine release recommendations

Column: 2019 Bordeaux wine release recommendations

Bordeaux wine time today at BC Liquor Stores.
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Column: Unsworth Vineyards’ hand-crafted wines of distinction

Column: Unsworth Vineyards’ hand-crafted wines of distinction

Part one of a two-part series on a family winery on Vancouver Island.
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Late-night Japanese convenience store opening in Richmond

Late-night Japanese convenience store opening in Richmond

If you’re craving a late-night snack, Daruma might be the place for you.
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Richmond mango dessert spot offers taste of Hong Kong

Richmond mango dessert spot offers taste of Hong Kong

What is your go-to Richmond food court restaurant?
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Cut-price food app offers Richmondites inflation-busting bargains

Cut-price food app offers Richmondites inflation-busting bargains

Too Good To Go has "surprise bags" for sale, containing food which would otherwise be thrown out at the end of the day
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Column: Bordeaux release buying strategies

Column: Bordeaux release buying strategies

Some tips for the upcoming release of the 2019 Bordeaux on Nov. 19, 2022.
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Federal government seeking feedback on promised school food policy as inflation rises

Federal government seeking feedback on promised school food policy as inflation rises

OTTAWA — The federal government is looking to make good on its promise to implement a national school food policy, starting with getting feedback from Canadians.
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Purple yam croissant baker puts Richmond business on pause

Purple yam croissant baker puts Richmond business on pause

Elmo Baking Co. moves to Port Moody.
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Sweet potato pie makes an easy, pretty Thanksgiving dessert

Sweet potato pie makes an easy, pretty Thanksgiving dessert

In some areas of the country, especially the South, sweet potatoes make regular appearances at the end of the meal, yet for many of us elsewhere, it’s a surprise to encounter them in dessert form.
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Agrodolce squash hits sweet, sour notes as Thanksgiving side

Agrodolce squash hits sweet, sour notes as Thanksgiving side

Sweet and sour in Italian cooking, or agrodolce, has roots that predate the Romans, but credit Sicily— and the North African influence on their cuisine — with keeping it alive.
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