A Hello

Editor's Letter

It’s crazy how much work actually goes into the food we eat.

Unless you’ve actually tried your hand at making your own or seen the process, you’d never fully appreciate the blood, sweat, and tears that goes into a donut or a creampuff. As a person who doesn’t have any cooking skills whatsoever, I surely didn’t fully grasp it either until we did this volume.

What’s so fascinating is the duality between cooking and baking. Beta 5 Chocolates owner and chocolatier, Adam Chandler, says that baking is like a science - you have to damn precise! This isn’t quite the case with cooking as chefs can season accordingly throughout.

The fun part of Noms is learning about the amazing food scene we have here in Vancouver together. Many of the highlights we do are an extension of my own curiosity and what our community wants to know more about.

With summer quickly arriving, I can’t wait to share with you what we’re investigating next!

If you’ve got something you’re curious about, let me know. I’m sure you aren’t the only one.

-Jason Yeh