On Mythical Sugar Highs and the Growing Acceptance of People Who Don’t Drink in Bars

The Intelligence Brief is our weekly compendium of food and drink news sourced from outlets all over the world, including right here at home.

Even though Dry January is over, the thirst for zero-proof options continues. Vinepair reports on the growing popularity for sober-friendly bars.

Bon Appetit takes us on a trip down the rabbit whole that is an entire industry dedicated to all things crispy.

After almost 7 years in business in Vancouver’s Chinatown, Mamie Taylor’s closed its doors this past weekend with a final farewell to its faithful customers.

In Victoria, it looks like the good folks at Hey Happy Coffee are nearly finished their next door expansion in Market Square. Here’s a sneak peek on their IG from last week…

 

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We’re almost ready. #heyhappyfacelift

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For all the cocktail nerds out there that can’t fathom an Old Fashioned served on cloudy ice, here’s a tutorial that makes everything crystal clear!

Even though it was thoroughly debunked over 25 years ago, The New York Times explains why the myth of the sugar high endures.

Chef Jose Andreas is once again stepping up to the plate as his World Central Kitchen feeds passengers aboard a quarantined cruise ship.

This week Scout continues its tour of Vancouver’s best comfort foods with a stop at Dosanko for an order of tonkatsu with curry rice.

Things to look forward to this upcoming week: the Vancouver Buddhist Temple is hosting a Japan Food Fair featuring a wide variety of traditional Japanese dishes.

And if you’re looking for something to do on Saturday, consider checking out the 4th annual Truffle Festival at UBC Farms.

Chek looks at how a Victoria-area Chinese restaurant is dealing with COVID-19 anxieties…

At the start of lunch rush in Victoria on Wednesday, staff outnumbered the customers the Jade Fountain Restaurant in Saanich. Owner Johnny Woo said it’s been like this for weeks. “My business is going down,” Woo said.

This week in more predictable news: Trump proposes changes to food assistance programs that would cut free school lunches for thousands of children.

How a new book on feminism and baking is raising discussions around racism and appropriation:

“Shortly after ‘Rage Baking’ was published on Feb. 4, the Brooklyn performance artist Tangerine Jones wrote a pointed post on Medium, taking Ms. Gunst and Ms. Alford to task. In 2015, Ms. Jones had started a blog and Instagram account that she called Rage Baking — but she wasn’t included in the book, or credited in any way.”

An abundance of fast food news this week. First up, Thrillist hosts their very first fast food awards crowning their picks for best fries, burgers and crispy chicken sandwiches.

Next up, the doomsday clock surely just moved forward a notch after KFC announced the release of their house-made doughnut and all the ways they plan to serve it with fried chicken.

Burger King made a questionable decision of its own this week as it released a new ad campaign featuring a mold-covered Whopper.

And to cap off a week in truly strange fast food news, McDonald’s has announced that it is entering the candle-making business just in case you were wanting your home to smell ketchup and Quarter Pounders.

Zimt Chocolates Founder Emma Smith on conscientious chocolate production, early cacao memories and the future of her business.

Drinking via Instagram honours go to @Timbertrain for starting our week off with just the right amount of caffeine:

From the Manhattan to the Toronto and the Singapore Sling to the Vancouver, The Takeout looks at the history of cocktails named after cities.

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