Wednesday, June 8, 2011
The Delights of Granville Market, Vancouver
Last week, I was lucky enough to take a tour of the market with the Pacific Institute of Culinary Arts, led by the ebullient Julian Bond. A master chef, Bond taught us all about the history of the market, the provenance of the foods, and some useful cooking techniques. In the photo, he's explaining how to properly cook a crab (you quarter it before putting it in the boiling water so you can get rid of the internal organs that will give the crab a funny taste; its also a kinder way for the crab to die).
Bond talked extensively about the importance of sustainability, introducing us to a fisherman who was taking concerted steps not to overfish the area. He takes orders from local restaurants, calculates how much he'll sell in his shop, and then stops fishing once he's reached the prescribed number of fish. Other fishermen catch as much as they can, with the consequence being much wasted fish.
Though I only spent about two and a half hours on Granville Island it was one of the highlights of my trip. Next time I return, I hope to take another tour, followed by a cooking class at PICA (you cook what you buy and then eat it with wine in their lovely dining room overlooking the water).