An in-depth interview with Jacques Pépin on authentic food, memory, technique, and why cooking is ultimately about connection.

If you want to taste Vancouver’s original flavors, the foods of the land’s First Peoples, there’s one place that stands out: Salmon n’ Bannock. Opened in 2010 by Inez Cook, a proud member of the Nuxalk Nation, this cozy 30-seat bistro is Vancouver’s only Indigenous-owned and operated full-service restaurant.

Green bean casserole: the humble yet iconic dish that has quietly shaped American holiday traditions for over 70 years. Created by home economist Dorcas Reilly in the 1950s, it brings comfort, connection, and creative variations — from bacon to vegan cashew cream — to tables across generations.