vancouver-cake-challenge
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Vancouver Cake Challenge

Byadmin

Welcome to the Vancouver Foodster Cake Challenge. Restaurants, bakeries and cafes from all over the city were invited to enter their Cake creations into this challenge. Each cafe and bakery will be featuring their cake creations on their menu from November 15-December 8, 2024. How Does this all Work? For the public challenge, you are invited to go out and order any or all of the cake creations in this challenge, then you decide who you think has the best cake creation for the People’s Choice award winners.  Share your experiences: Tweet (and don’t forget to tweet or instagram your photos) throughout the challenge, our twitter and instagram address is @vanfoodster and the hashtag is #CakeChallengeYVR please include this hashtag in all your tweets during the challenge. Voting criteria –  some things to help you judge your favourite cake creations – keep these things in mind: originality, creativity, uniqueness, traditional, non-traditional, price, value and most importantly taste. How to VOTE : Look for our Cake challenge posters in each of the participating bakeries and cafes. Scan the QR code and Vote for your favourites from November 15 – December 8, 2024 Get some friends together, visit 2 places or more to taste the different Cake creations or go solo or with a friend– just remember to  VOTE for your favourites between November 15 – December 8, 2024. Here are the Cake creations in this challenge, listed in no particular order other than when they were received by us. Yudi Patisserie Saitama Hojicha Chiffon cake Price: slice: $9.5; 5.6″: $38; 6.5″: $58 Created by: the team Description: This is a delicious cake that originated from Sitama, Japan. The cake is very soft, airy and delicate. The cream has a strong fragrance of hojicha tea. It can be decorated with/without nuts. Available in slices and whole cakes (5.6″ or 6.5″) Ingredients: milk, oil, vanilla paste, whipping cream, cream cheese, baking powder, flour, eggs, sugar, hojicha tea, nuts & chocolate (optional decoration only). Available: all the time Offered: preorder: contact the store 1 day in advance. Delivery option: Available on Fantuan/ Uber Eats at higher prices.  Yudi Patisserie 8580 Alexandra Road, unit 1195, Richmond Tel: 604-370-0777 Web: https://www.instagram.com/patisserieyudi Instagram @patisserieyudi  Trees Cheesecake + Organic Coffee Ferrero Rocher Cheesecake Price: Slice: $9.95 or 6-Inch: $42 Created by: The Ferrero Rocher Cheesecake was created by our Trees Kitchen Staff a few years ago. However, the latest version has been expertly crafted under the leadership of our kitchen manager, Nancy Lin Wang. Description: Baked daily in our kitchen, Ferrero Rocher is back and better than ever! We’ve worked tirelessly to enhance the flavour of our beloved creation, and we’re proud to announce that we’ve elevated this cheesecake to new heights. This year, we will combine premium cream cheese with the signature flavour of Nutella. But that’s not all: every slice will be adorned with a whole Ferrero Rocher chocolate, nestled on a new base of chocolate whipped cream and sprinkled with gold flakes! For chocolate lovers, our improved blend of hazelnut paste and crushed hazelnuts ensures the perfect texture and rich taste that makes this cheesecake genuinely extraordinary. Ingredients: Cream Cheese, Vanilla Paste, Eggs, Hazelnut Paste, Nutella, Crushed Hazelnut, Gold Flakes, Whipping Cream. Offered: all the time Delivery: Doordash. Preorder and takeout: Anybody can call directly to our stores to order the cheesecake. Trees Cheesecake + Organic Coffee 450 Granville Street Phone (604) 684-5022 255 E.Broadway (Mount Pleasant) Phone: 604-695-9639 5078 Joyce St Phone: 604-895-4211 10299 University Dr #104, Surrey Phone: 604-496-1714 Web: https://treescoffee.com Instagram: @treescoffee Just Cakes Bakeshop Biscoff Mousse Cake Price: $7.50 Created by: the team Description: Brown sugar cake layered with biscoff mousse and a brown sugar whipped cheesecake; topped with a biscoff montee, chocolate pearls, biscoff cookie pieces, and a biscoff drip.  Ingredients: Biscoff montee, chocolate pearls, biscoff cookie pieces, and a biscoff drip.  Just Cakes Bakeshop #5-7548 120 Street, Surrey Tel: 604 503 5577 Web: https://www.justcakesbc.com/ Instagram @justcakesbakeshop And Just Cakes Bakeshop 17767 64 Ave Unit #103, Cloverdale Tel: Instagram @justcakesbakeshop Our Media judges for this challenge are: Corey Lee Instagrammer and Influencer Instagram @sweettoothguy tiktok @sweettoothguyishere Jay Minter Writer of food and the arts for On The List, Vancouver Presents and other publications. Instagram @jminter Joyce Lam Food Blogger for her own Vanfoodies Instagram: @vanfoodies TikTok @vanfoodies

rising-costs-may-keep-canadians-from-dental-care:-vancouver-clinic
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Rising costs may keep Canadians from dental care

ByCharles Brockman

Posted October 24, 2024 4:25 pm. Last Updated October 24, 2024 5:04 pm. A new report from Statistics Canada shows that almost one in four adults experience persistent pain in their mouth, and a Vancouver dentist’s office says inflation may be the cause. Statistics Canada published a report on self-reported oral health problems Wednesday. It says adults aged 18 and older were more than twice as likely as children and youth aged 0 to 17 to report mouth problems – either in the form of having oral pain or avoiding certain foods. Among Canadian adults, 24 per cent reported persistent pain in their mouths, with lower-income families disproportionately affected. The executive director of the Strathcona Community Dental Clinic, Erin Riddell, says people have been putting dental care on the back burner by spacing out their appointments or only coming when absolutely necessary. “In past years, [we] have found that [patients] would come for a cleaning twice a year… but then they’re finding that they need to adjust their finances and budget,” said Riddell, adding that those patients often reduced their visits to once a year.  “Others also would even shy away from paying for the cost of cleanings completely, and they would only come if they have major tooth pain.” Riddell says the clinic follows the BC Dental Association Fee Guide and only charges their patients what’s needed for the treatment.  On average, she explained, a cleaning and check-up can cost around $250 at a private clinic; meanwhile, at Strathcona, the cost goes down to about $150 for someone without dental insurance or a care plan.  Unfortunately, Riddell says inflation has also hit the dental industry. She says the clinic has seen its largest increase in fees from the BC Dental Association, due to cost of materials and supply chain issues.  “The fees have truly doubled in the last ten years.”  Riddell says dental problems can increase in severity if not treated properly.  She says a small cavity with a neglected filling can turn into a larger matter that needs a root canal. But even those initial costs for the simpler treatment can be too costly for some. “Just the fear alone of what it would cost may even stop somebody of low income from even going to get a simple exam.”

peach-chutney
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Peach Chutney

ByFood Wine

Grace Parisi’s gingery peach chutney is terrific on a grilled cheddar-cheese sandwich or brushed on pork chops during the last few minutes of cooking. To make removing the pits easier, look for freestone peaches, rather than clingstone.  More Fruit Recipes Photo: Photo by Adam Friedlander / Food Styling by Pearl Jones Cook Mode (Keep screen awake) Ingredients 4 pounds firm, ripe peaches 1 2/3 cups light brown sugar 1 cup apple cider vinegar 2 tablespoons minced fresh peeled ginger 1 small red onion, slivered 12 cardamom pods, lightly cracked 2 to 4 dried hot red chiles, such as cayenne—stemmed, seeded and thinly sliced Salt Directions Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice. In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour. Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months. Originally appeared: August 2010