Big Leaf Maple Syrup January 20 2016, 0 Comments

Hello West Coast Wild Foods Fans,

We are very excited to inform you that our 2016 Big Leaf Maple Syrup is now in stock. They are available in 2 sizes : 100mL and 200mL. As the quantity is very limited, please place your order soon! You are very welcome to purchase from our online store or call our office staff at 604-270-1350 :)


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The End of the Fall Wild Mushroom Season November 17 2015, 0 Comments

Hello West Coast Wild Foods fans!

We are approaching the end of the Fall Wild Mushroom season. We hope you had a chance to try some of the beautiful fresh mushrooms this year. If you haven’t, we still have some fresh Chanterelle and Pine mushrooms available until the end of December.
All of our dried products and specialty items are available for purchase all year long. We will be launching new products at the Vancouver Christmas Market as well so please stay tuned!

Vancouver Christmas Market

We would like to announce that we are going to participate in the Vancouver Christmas Market again this year. We will be operating our amazing retail booth again this year and w will also be operating a hot food hut for the first time. We will be serving a variey of gourmet food including game meat burgers, wild mushroom soup, and a variety of hot Chaga drinks. The market will be held from November 21st to Decemer 24th, daily from 11am to 9pm (closes at 6pm on December 24th). We are looking forward to seeing you there!

[Vancouver Christmas Market: 650 Hamilton St, Vancouver]

Truffle Season is Coming Soon

Fresh White Alba Truffle from Italy (left) and Perigord Truffle from France (right) will be available for purchase by the end of this month and through Christmas. The price is yet to be determined. Pre-booking is available with a minimum purchase of 10g. It would be a fantastic way to spice up your family Christmas dinner! Please feel free to contact us with any inquiries.

Phone: 604-260-1350



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The Fall Mushroom Season Has Begun! August 17 2015, 0 Comments

Hello West Coast Wild Foods fans! 

Hope you are enjoying this beautiful hot summer.

We are sorry to announce that we have shut down our West Coast Wild Foods Store at Londsdale Quay Market last month.

Our products will still be available for purchase online (, by phone, by email, as well as at our office/warehouse location in Richmond. For more information, please feel free to call or email with any questions you may have.

Address: 130-13468 Verdun Place, Richmond

Phone: 604-270-1350

Open Monday-Friday, 9:00am-5:00pm

Also, we would like to let you know that we are now entering the Fall mushroom season! Along with Pine, or Matsutake, which is extremely popular in Japan for its spectacular flavour, we also have many other varieties of fresh wild mushrooms available including Golden Chaterelle,Blue Chanterelle, Bears Tooth, Cauliflower, Hedge Hog, Lobster, Velvet Top, Porcini, Chicken of the Woods, Pigs Ear, and Western Giant Puffball. To find more about what we have available at the moment, please contact us anytime!

Have a nice Monday and a fresh start to your week!

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The adventures of West Coast Wild Foods, a short film about our company May 05 2015, 0 Comments

Hello West Coast Wild Foods fans,

This Spring, we were fortunate enough to have the time to create a short video about our company and the work that we do. We worked with film maker, Paul Novy of IcebergFilms Video Productions and he did an amazing job! We hope you enjoy this short video and that it will help you learn a little more about our company.



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Fresh Morel Mushrooms April 24 2015, 0 Comments

Hello West Coast Wild Foods Fans,

Exciting news! The morel mushroom season is here and and we have started picking them in wild forests in BC.  Morels are used in many cuisines, and their unique flavour, slightly meaty or nut-like, is incredible and irresistible.  Morels go well in many dishes including steak, pasta, soup, and more.  Even simply sauteeing them in butter with some salt and pepper is the best and easiest way to enjoy the delicious taste of morels.

Fresh wild morel mushrooms are available for purchase at The West Coast Wild Foods Store at Londsdale Quay Market starting today!


Last week’s winner of the draw is…….. Joanne Fernando!! Congratulations!  More draws will be taking place at our store in Londsdale Quay Market so make sure you come visit!

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More Fresh Wild Spring Greens March 25 2015, 0 Comments

Hello West Coast Wild Foods fans,

We are very excited to announce that more fresh Wild Spring Greens are in stock now!

As we mentioned in out last newsletter, Stinging Nettles and Fiddleheads are in peak season and they are selling fast.  Also, our BC Wild Onions and Maple Blossoms are now available at The West Coast Wild Foods Store at Londsdale Quay Market as well as at our online store.

Stinging nettles are a delicious wild green with a number of health benefits, which help you cleanse and detox your body.  They are high in vitamins, calcium, iron, etc., and they are also an excellent source of protein. The stinging properties disappear by simply blanching them in boiling water for approximately 30 seconds.

Don’t miss out on the fresh taste of spring!                          

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Spring greens March 04 2015, 0 Comments

Hello West Coast Wild Foods fans!

Spring is finally here! Our local, wild spring vegetables have started to grow and we are excited to announce that fresh Stinging Nettles and Fiddleheads are now available at The West Coast Wild Foods Store at Londsdale Quay Market as well as at our online store.

The second winner of the draw is…….. Trisha Hearth!! Congratulations!  More draws will be taking place at our store in Londsdale Quay Market so make sure you come visit!

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West Coast Wild Foods Online Store February 23 2015, 0 Comments

Hello West Coast Wild Foods Fans,

Our West Coast Wild Foods online store is back on. Online store will be updated regularly with new products.  Minimum order is $50.00 and FREE shipping  for orders over $150.00! If you have any further questions, please don’t hesitate to contact us at 604-270-1350!

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Artisan Made/ Handcrafted/ Wild Harvested/ Premium BC Maple Syrup! February 06 2015, 0 Comments

We are in our third year of making and producing our own Maple Syrup from the local Broad Leaf Maple tree here in BC. The syrup produced by the Broad Leaf Maple is something truly incredible. The flavour profile has been described as having hints of Vanilla, Caramel, and a light smokiness that is barely perceptible. To us it is clearly the very best Maple Syrup that any of us have ever tried.

We have now tapped these trees in many different locations in and around  Southern BC. What we have found is that each tree and each region produces its own signature flavour of  Maple Syrup.  Also, the time of the year of the tapping season will contribute to and effect the flavour, colour and consistency of the syrup. In the food and wine industry, this phenomonen is called  “Terroir”. What this means is that each bottle of Maple Syrup we produce is truly unique,special and one of a kind because the soil conditions, temperature, rain fall is always unique to each region of BC. The rarity of BC Maple Syrup overall makes this syrup a very special treat to try or gift to give. 

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Lonsdale Quay Store Contest February 06 2015, 0 Comments

Hello West Coast Wild Foods Fans,

We are back! We had a great Christmas season and holidays, and we are ready for a great 2015 year.

We would like to announce that we are doing a draw at The West Coast Wild Foods Store at Lonsdale Quay Market. Our first lucky winner of the draw is Tena Fox, who will be receiving one of our most popular products – our BC Wild Mushroom Mix. We would also like to invite Tena to draw the next winner! How to enter the contest? It  is easy, any customer with a purchase can put their email and name down and they will be automatically entered  in the draw. Different prizes will be given out everytime!

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Warmed Porcini with Roasted Garlic on Softened Brie November 24 2014, 0 Comments

Hello West Coast Wild Foods Fans,

The past two weeks at Vancouver Christmas Market has been amazing! We are so happy that many customers from the past 2 years have visited us again this year. We hope to see you all at the Vancouver Christmas Market! Every year, we receive so many compliments on our signature sample – Cream of Wild Mushroom Soup with Wild Rice. This cream of mushroom soup features 8 varieties of wild mushrooms all hand harvested in BC as well as Canadian Wild Rice from Manitoba. We will be serving this Cream of Wild Mushroom Soup with Wild Rice daily at the Vancouver Christmas Market. You will also be able to have a taste of our new Mountain Huckleberry Syrup and Wild Blackberry Syrup!


This week we would like to feature another mouth-watering recipe with WCWF porcini by Chef Mo, this is an excellent option as an appetizer for Christmas dinners and Cocktail parties.

Warmed Porcini with Roasted Garlic on Softened Brie


20g WCWF Porcini 4 unpeeled garlic gloves 3 tbls Olive oil 2 shallots, finely chopped 3 springs of thyme ½ cup Red Wine 1 ounce of Brandy Salt & Pepper to taste


  1. Rehydrate 20g WCWF Porcini Mushrooms in a bowl of warm water, set aside
  2. Preheat Oven to 300 Degrees
  3. Place unpeeled garlic cloves in olive oil to roast at medium temperature to prevent burning in a sauce pan. Remove pan from heat when gloves have softened.
  4. Add shallots and thyme into oil and cook until translucent. Midway through, strain mushrooms and adds water to shallots
  5. Squeeze softened garlic out of skins and add to shallots. Cook down halfway then add red wine. Remove thyme sprigs. Chop porcini mushrooms and add to shallots
  6. Cook down until almost all liquid is absorbed
  7. Season with Salt and Pepper, to finish add Brandy
  8. Place brie cheese in baking dish and score the surface
  9. Top with mushroom mixture and place in oven for 10 minutes to soften cheese

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West Coast Wild Foods at Vancouver Christmas Market November 11 2014, 0 Comments

Hello West Coast Wild Foods Fans,

As many of you are familiar with the Vancouver Christmas Market, we are thrilled to announce that we are participating this year again! The Vancouver Christmas Market is an authentic German-style Christmas market and it is considered one of Vancouver’s top Christmas events.  This beloved annual holiday market is located in the heart of downtown at the Queen Elizabeth Theatre Plaza – 650 Hamilton Street, Vancouver. This unique event will run from November 22nd until Christmas Eve, from 11am to 9 pm daily (11am – 6pm on December 24th). We are located across the entrance to Käthe Wohlfahrt and you will be able to find us on the Market map at booth 43. You can check out our video from last year at the Vancouver Christmas Market at  . We cannot wait to see you all there!


Also to accommodate shoppers, there are extended shopping hours at Lonsdale Quay Market. The opening hours of our retail store at Lonsdale Quay Market are listed as follows,


December 12-23: Monday to Saturday (excluding Friday) 8am-9pm

                              Friday 12th and 19th                                 9am-9pm

                              Sunday                                                       9am-6pm

December 24   : Christmas Eve                                             9am-5pm

December 25   : Christmas Day                                             CLOSED

December 26   : Boxing Day                                                  10am-5pm

December 27-30:                                                                     9am-7pm

December 28   : Sunday                                                         9am-6pm

December 31   : New Year’s Eve                                           9am-5pm

January 1           : New Year’s Day                                        CLOSED

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Fresh products at West Coast Wild Foods September 22 2014, 0 Comments

Hello West Coast Wild Foods fans,

Fresh White Chanterelle, Golden Chanterelle, Lobster Mushroom, Cauliflower Mushroom, Hedgehog Mushroom and Matsutake/ Pine Mushroom are available at West Coast Wild Foods Store now! Come visit us and check out these incredible fresh products at Lonsdale Quay Market.

White Chanterelle is one of the members of the Chanterelle family and is rarer than the Golden Chanterelle. These wild White Chanterelles are found throughout British Columbia. Like the Golden chanterelle, the white chanterelle has a full buttery flavor and an even heartier texture.

Cauliflower has a very unique and beautiful floral scent. When sliced and cooked, Cauliflower mushrooms look like pasta and have a texture that you wish pasta had. Cauliflower mushrooms have a mild mushroom flavor and it is great as a side dish or an appetizer after sautéed.

Hedgehog Mushroom is an absolutely delightful mushroom. They are very similar to the Chanterelle family with a hint of peppery edge.    

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Bears Tooth Mushroom September 09 2014, 0 Comments

Hello West Coast Wild Foods fans,

Bears Tooth Mushroom (Hercicium erinaceus) is a choice edible as well as medicinal mushroom. Bears Tooth Mushroom is also known by different names such as Lion's Mane and Pom Pom Mushroom. Bears Tooth has a strong, meaty and firm texture. Due to its texture, it is often used as a substitute for pork or lamb in Chinese vegetarian cuisine. As the name suggests, it is a unique looking mushroom. It has many spine like tentacles growing from one central root mass. The Bears Tooth is prized by chefs around the world for its wonderful flavor. The profile can be characterised by its strong mushroom undertones and amazing freshness as well as a hint of the sea.

Besides its incredible flavour, it is traditionally used in China and Japan because of its medical properties. Research suggests tat Hericium erinaceus causes brain neurons to regrow, and thereby potentially helping senility by repairing neurological degradation as well as increasing intelligence and improving reflexes. Hericium erinaceus contains molecules known as hericenones and erinacines, which are suspected to stimulate nerve growth factor. Lack of nerve growth factor is considered to be one of the causes for neurological problems such as Alzheimer's and dementia. Hericium erinaceus is not a cure for Alzheimer's disease but slowing down the effects that Alzheimer's can have on a person's life. Studies also show that Hericium erinaceus may be a cancer fighter and anti-tumoral.


Butter Poached Bears Tooth Mushrooms

(Serves: 4)



100g-200g WCWF Bears Tooth Mushroom

1/2 cup butter

1/4 cup dry white wine

1/4 cup chicken stock

1 large clove garlic, coarsely chopped

1/8th tsp kosher sale

1/8th tsp black pepper

1 tsp fresh parsley, finely minced



  1. Place all the poaching ingredients except the mushroom and parsley in a small pot and bring temperature to 160F over med-low to low heat
  2. Add the mushroom and allow poaching for 30 minutes. Add the parsley and poach another 5 minutes
  3. It is great as a side dish or serves over grilled steaks. Enjoy!

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Velvet Top September 03 2014, 0 Comments

Hello West Coast Wild Foods fans,

The Velvet Top or Admirable boletus is one of the rarest, most flavorful and colorful wild mushrooms found in British Columbia. It is so rare that it is not often that you will see it sold in its dried form. Normally the Velvet Top Boletus grows in the fall season in the same regions and general areas as the Chanterelle, Cauliflower, and Pine. This wonderful mushroom has become one of our favorites as well as a favorite of our customers across the country because of its blend of incredible taste and beauty. The flavor profile can be described as earthy, strong, porcini mushroom-like with a citrus or lemon edge. Its taste is complex, thorough and layered. This special mushroom can be paired with many dishes from meats and sauces to soups and salads. Enjoy!


Warm Velvet Top and Pancetta Salad (Serves  4)


1/4lb pancetta
diced 2 shallots peeled and minced
40g WCWF Dried Velvet Top (Rehydration required)
¼ cup pine nuts
7tbsp. extra-virgin olive oil
2tbsp. red wine vinegar
4 large handfuls of mixed greens (argula, or bibb lettuce)
Fresh ground black pepper


  1. Cook pancetta in a frying pan over low heat until crisp, for about 20minutes. Drain on paper towels and transfer to a large bowl. Pour off fat from pan (a thin film will remain). Increase heat to medium, add shallots to pan and cook until tender for about 15 minutes.
  2. Increase the heat to high, add rehydrated WCWF Velvet Tops as well as pine nuts, and sauté until lightly browned for about 5 minutes. Transfer mixture to bowl with pancetta.
  3. In the same pan, warm olive oil over medium heat, then pour vinaigrette and heat through.
  4. Add mixed greens to bowl with pancetta, WCWF Velvet Tops and shallots. Add the warm vinaigrette and toss well. Season with pepper and enjoy!


Velvet Top and Chanterelle Pizzas with Goat Cheese (Two 10 inch pizzas)


2 10inch pizza crust
3 tbsp extra-virgin olive oil plus additional for brushing
20g – 40g WCWF Dried Chanterelles (Rehydration required)
20g – 40g WCWF Dried Velvet Top (Rehydration required)
1 cup (packed) coarsely grated whole-milk mozzarella cheese
2/3 cup freshly grated Parmesan Cheese
170g chilled soft fresh goat cheese, coarsely crumbled
2 tbsp sliced fresh chives


  1. Preheat oven to 450°F for at least 30 minutes
  2. Heat 3 tablespoons oil in large skillet over medium-high heat. Add WCWF mushrooms; sprinkle with salt. Sauté until tender.
  3. Brush pizza dough with oil; sprinkle each with ½ cup mozzarella and 1/3 cup Parmesan.
  4. Top with WCWF mushrooms, then dot with goat cheese.
  5. Place pizza on parchment sheet, bake pizza until crusts are brown at edge and on bottom, about 10 minutes.
  6. Sprinkle with chives

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Fresh Blue Mountain Huckleberries and Wild Blackberries August 18 2014, 0 Comments

Hello West Coast Wild Foods fans,

Fresh Blue Mountain Huckleberries and wild harvested Blackberries are now available at The West Coast Wild Foods Store at Lonsdale Quay Market! Wild berry picking in August is a favorite of many people in BC. The Blackberries especially make it into many dessert dishes, pies, homemade jams and smoothies too. This year we will be making syrup and jam with these amazing locally wild harvested berries. Look for them on the shelf at our store, and also available online.  


To check out photos of us wild harvesting as well as product updates you can follow us on our social media accounts.

Facebook: West Coast Wild Foods Ltd

Instagram: westcoastwildfoods and westcoastwildfoodsstore

Twitter: @westcoastwild1 and @westcoastwild2

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Canadian Wild Rice August 12 2014, 0 Comments

Many people have commented on our delicious samples since we opened our store at Lonsdale Quay. This week we have decided to share two summer recipes featuring our Canadian Wild Rice and Dried Lobster mushroom.

Canadian Wild Rice (L.Zizania aquatica) has gained popularity not only because of its incredible flavor and appearance but also because of its multiple health benefits. A little known fact about Canadian Wild Rice is that it is not actually rice. Rather it is an indigenous and naturally occurring semi-aquatic grass that can be found in the lakes of Saskatchewan, Manitoba and northwestern Ontario. As its name suggests, Canadian Wild Rice grows without human intervention in the wilderness. It is considered around the world as the top Wild Rice product of any kind because of its flavor, appearance, and the fact that it is truly wild.

Similar to any other products that are sold by West Coast Wild Foods, wild rice has many health benefits. It is high in dietary fiber, which assists in digestion and lowers cholesterol. It is a perfect wheat flour substitute for people who are allergic to gluten as it is gluten free. It contains higher protein content than most other whole grains. It is also a good source of essential vitamins and minerals such as Magnesium, Vitamin B6, Iron and Potassium.

Canadian Wild Rice has a unique full nutty flavor and a very nice soft to firm texture. It can be used in a wide variety of recipes, such as salads, soups, pasta and even stuffing.


Here is our mouthwatering wild rice salad sample recipe:


Ingredients :

1 x ½ LB West Coast Wild Foods Canadian Wild Rice

1 large onion

Local carrots

1 bell pepper

 2 tablespoons butter

2 cloves garlic

1 Parsley leaf

Salt and pepper to taste



  1. Cook Wild Rice; put rice in boiling water for 50-55 minutes (1.5 rice: 1 water)

  2. Sautee onion, local carrots and bell pepper

  3. Add butter, garlic, salt, pepper and parsley to taste

  4. Mix all the ingredients together and enjoy!

Another all-time favorite sample from the customers of West Coast Wild Foods is the homemade Dried Lobster Mushroom cream cheese spread (substitute with wonderful fresh Lobster Mushrooms when in season!) Lobster mushrooms have a distinct vibrant orange to red color, they look similar to cooked lobster shell and feature a strong full mushroom aroma with a hint of the sea. Either fresh or dried lobster mushroom can be used in our spread. To showcase the flavor of lobster mushrooms, we suggest serving this spread with relatively plain crackers.



1 x 20g West Coast Wild Foods Lobster mushrooms

1 large onion

5 cloves of garlic

500g cream cheese



  1. Rehydrate lobster mushrooms if dried mushrooms are used. Place in warm water for 20-25 minutes

  2. Sautee lobster mushrooms, onion and garlic. Let it cool

  3. In a medium bowl, stir cream cheese until it is no longer in a hard form. Add lobster mushrooms, onion and garlic; mix well and serve


We are happy to announce that wild berries will be available in the store this week. Fresh chantrelles and fresh lobster will also be popping up in our cooler at the store soon

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Blue Mountain Huckleberries are coming soon! August 09 2014, 0 Comments

We are very excited that fresh products such as fresh chanterelle, fresh lobster mushroom, fresh porcini and fresh wild berries are coming soon!

This week we decided to feature huckleberry as huckleberry season has arrived and they are abundant! huckleberries are closely related to blueberries(sharing the same genus, Vaccinium) and actually belong to the same botanical family as arbutus trees, salal berries and wintergreen. The plant family is called Ericaceae, or the Heather family. There are several species of huckleberry native to Pacific Northwest, but the one we are harvesting this year are Blue Mountain Huckleberry, or Vaccinium deliciosum. They look very similar to blueberries, and are just as incredible as any wild blueberry, surpassing the flavor of most store-bought varieties.

Similar to other berries, huckleberries are very nutrient dense. They contain high amounts of vitamin A, B, and C as well as minerals such as iron, potassium and calcium. Huckleberries also have one of the highest values of antioxidants among all fruits and vegetables. Antioxidants help to prevent certain types of cancer and slow down the process of aging.

At West Coast Wild Foods, our huckleberries are 100% wild and hand harvested in the wild forests of British Columbia. Not only, will we be selling fresh and frozen huckleberries, we will also be carrying local BC huckleberry jam and syrup to preserve the bountiful harvest. The jams and syrups will be available in mid to late September.

Blue mountain huckleberries are versatile because of their incredible flavour; they make great desserts from simply topping them with vanilla ice cream to fancy huckleberry crumble. We have included a few of our favorite recipes with huckleberries.


Wild Huckleberry Smoothie

(1 cup portion)

1 small container of Greek yogurt (or non-dairy substitute)

1/2 frozen wild huckleberries
1/2 cup coconut water
1 handful of washed baby spinach leaves
A drizzle of honey

Place all ingredients in blender and blend until smooth

Fresh Huckleberry Shake
(1 pint portion)
3 cups vanilla ice ream
2/3 cup huckleberries
1/3-1/2 cup of milk


Place all ingredients in blender and blend until smooth

Huckleberry Buckle
(8 servings)
1/4 cup butter

1/2 cup white sugar
1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup milk

2 1/2 cup huckleberries

3/4 cup white sugar

1/2 boiling water

1 tablespoon butter



  1. Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9 inch square pan
  2. In a large bowl, cream 1/4 cup butter and 1/2 cup sugar. In a separate bowl, combine flour, baking powder and salt. Stir into butter mixture. Stir in milk; mixture will be thick and lumpy. Spread batter
  3. In a large bowl, combine berries, 3/4 cup sugar and 1/2 cup boiling water. Pour over the batter in the pan. Dot the top with remaining 1 tablespoon of butter
  4. Bake in the preheated oven for 45 to 50 mins


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Fresh Morels are in season and available now! May 28 2014, 0 Comments

The morel season has begun in Canada. We are receiving fresh morels daily now through mid July and hopefully later into August. We have our locations set up in the Yukon and all reports are that the season is off to a good start. There has been favorable weather conditions so far and we hope for a good mix of rain and sunshine to keep the crop going strong. Fresh morels are available on our online store as well as at our retail location at Lonsdale Quay.

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Porcini Nettle Pesto Recipe April 05 2014, 0 Comments

Here is our beautiful porcini nettle pesto recipe that we are sampling at The West Coast Wild Foods Store at Lonsdale Quay Market.

Serves 3-4


20 g West Coast Wild Dried Porcini

100 g fresh nettles

1 cup + 2 tbsp olive oil

15-20 basil leaves

4-6 garlic cloves

1-2 tsp salt


1) Place the porcini in a bowl of water and rehydrate for 10-15 minutes.  

2) Add 2 tbsp of olive oil into a pan, warm to medium.  Add 2 cloves crushed garlic, warm for 1-2 minutes.  Drain the porcini and add to the pan, with 1/2 tsp of salt.  Sautee and stir occasionally for 10 minutes.

3)  Meanwhile, bring a large pot of water to boil.  Using tongs, place fresh nettle into the pot and blanch for 1-2 minutes to release the sting.  Use the tongs to remove the nettle and add to food processor. (*Note, you can drink the water from boiling the nettles for a potent liver-cleansing tea!)

4) Add the rest of the listed ingredients and pulse in a food processor until the desired consistency is reached. 

5) Serve on a fresh baguette, crackers, pasta or whatever you wish!


Thank you Carla Arduin-Budd for creating this incredible recipe!

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Spring is finally here! March 13 2014, 0 Comments

With the coming of spring comes local wild greens. One of the first to grow each spring is the Stinging Nettle. Nettles are one of our favorite plants for both their flavour and for their many health benifits. Rich in vitamins A, C, iron, potassium, manganese, and calcium, nettles have one of the highest protein counts of any vegetable. Nettles can be used in a variety of recipes, such as polenta, pesto and purée or just as you would spinach or asparagus. Flavour is full and wild and comparable to spinach. Nettles are used as a popular spring time liver cleanser. There are many other medicinal uses of nettle including relief for arthritis, treatment of disorders of the kidneys and urinary tract, gastrointestinal tract, locomotor system, skin, cardio-vascular system, hemorrhage, flu, rheumatism and gout. Nettles are commonly eaten fresh-remember to boil them first and watch your hands as they have a sting. Once boiled the sting is gone. They are also great as a tea. This incredible super food is found locally and is available at The West Coast Wild Foods Store at Lonsdale Quay as well as on our online store. Enjoy!

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Website and online store launch as well as Lonsdale Quay store opening February 20 2014, 0 Comments

We are proud to announce that our online store, new website, and store Location at Lonsdale Quay are all coming soon. We are ready to launch our new site and online store by by the end on February and our retail store at Lonsdale Quay will be opening on March 1st. We're exited to be able to offer all of our beautiful products both at the retail store as well as online across the country.

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Vancouver Christmas Market 2013 January 01 2014, 0 Comments

Our second year at the fantastic Vancouver Christmas Market!

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