Western Living Magazine
Before and After: A ‘Discombobulated’ ’90s Home Gets a California-Cool Makeover
Home Tour: Inside a Scandi-Modern, Festive Vancouver Heritage Home
We Love This Palm Springs-Inspired Holiday Look
Chocolate Crackle Cookies Recipe
5 Holiday Cookie Dough Recipes, 24 Different Variations
Chewy Chocolate Chunk Cookie Recipe
Discover the Perfect Winter Getaway in Penticton
The Ultimate Winter Staycation Guide 2023: 6 Great Places to Explore in B.C.
B.C. Winter Staycation Guide 2023: 48 Hours in Tofino
ARK Interiors Renews its Turri Exhibition in the Vancouver Showroom
A Gift Guide for the Yellowstone Fan in Your Family
Western Living’s 2022 Holiday Gift Guide
Introducing Western Living’s 2022 Designers of the Year Award Winners
WL Architects of the Year 2022: Measured Architecture
WL Robert Ledingham Memorial Award for an Emerging Interior Designer 2022: Studio Roslyn
Guignard's group, the Alliance of Beverage Licensees, gave restauranteurs a much-needed boost during trying times.
Ask any British Columbian who makes their living as a restaurateur: pre-COVID, the province was among the most repressive jurisdictions around when it came to making a buck from selling booze. The sight of a local owner lining up with everyone else to buy stock for their restaurant at full retail price was a pretty common event at liquor store tills across the region. But in the depths of the pandemic came a rare ray of light to the industry: the provincial government agreed to allow restaurants to buy wine, beer and liquor at wholesale prices (just like in every other province in Canada).
The decision was a lifeline and it came about as a result of years of lobbying efforts from Guignard and his group, the Alliance of Beverage Licensees (ABLE BC). And not only did the policy change give restaurants a boost during the hard times of the pandemic, it will continue to pay dividends to the still-struggling industry for years to come. And for the rest of us? It also might mean that a bottle of brunello can come to our table at a slightly more reasonable price point.
The Haven’s Kitchen Cooking School by Alison Cayne uses delicious recipes to teach basic skills and increase your confidence. Great for beginners, or those who have some game but want to improve basic techniques.
I prefer liquid desserts. What dinner isn’t improved by finishing with an aged tawny port, a rare single malt scotch or an amaro?
THE WHOLE STORY: Introducing Western Living’s 2022 Foodies of the Year
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