BC Living
Farm to Table: BC’s Best Boutique Grocery Stores and Markets
The Best Basic Quiche Recipe
Squash Risotto with Fried Sage Recipe
5 Tips to Prevent Muscle and Joint Pain When Working a Desk Job
Skincare Products for Fall
Exploring the Benefits of Cold Therapy
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
Where to Eat, Stay and Storm-Watch in Tofino
A Relaxing Getaway to the Sunshine Coast
Exploring Vancouver’s Top Wellness Spas
Disney on Ice Returns to Vancouver This Winter
5 Boutique Art Galleries to Visit in BC
B.C. Adventures: Our Picks for November
21 Jolly Holiday Markets to Visit in B.C. in 2024
Elevated performance in elegant form: the next generation of Audi Canada
How to Transition Your Skincare From Summer to Fall
As the founding chef of Ocean Wise, a Vancouver Aquarium program aimed at reducing reliance on seafood from questionable sources, chef Robert Clark is not only inspiring change in the Vancouver dining industry, but is spurring a sustainability movement with high hopes.
Growing up on the Gaspé Peninsula, Clark developed an appreciation for the quality – as well as the fallibility – of fresh fish while harvesting the salmon-laden banks of the York River with his father. “Fish were always important to the old man,” Clark notes. “You never took more than you needed.”
Clark has risen to the top of the West Coast seafood game, as the executive chef of Vancouver’s heralded C Restaurant, but his passion and awareness for sustainability have never wavered.
And Clark isn’t concerned that the trend could be a flash in the pan. “Eventually, if things go the way they are going, the only seafood that will be available will be sustainable seafood, because all the foods that aren’t sustainable won’t be there. So the very meaning of the movement in itself guarantees sustainability.”