A look back at B.C.'s iconic 'McBarge'
Once a floating McDonald's restaurant and a famous icon of Expo 86, the 57-metre-long McBarge vessel was found partially capsized in the Fraser River on Wednesday. Show producer Jake Williams breaks down why the McBarge became such an iconic part of Vancouver, even in the decades it sat vacant.
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Vancouver Sun
30-05-2025
- Vancouver Sun
Cook This: 3 recipes for sharing from Family Style, including crispy devilled tea eggs
Our cookbook of the week is Family Style by fashion designer Peter Som. Jump to the recipes: crispy devilled tea eggs , sweet and sour sticky ribs with citrus peanut gremolata, and charred cabbage with hoisin tahini Caesar . Fashion and food may seem a world apart, but for designer and cookbook author Peter Som , they're connected. A great-looking sweater might catch your eye as you scroll, but appearance isn't everything. There's also how it fits and feels. Likewise, we eat with our eyes first, yet a dish has to have substance, following up its looks with flavour and texture. Though the fundamentals and technicalities differ, Som's creative approach to both is similar. 'Whenever I design clothes, I like my clothes to be what they call 'front of closet.' That's a garmento term, but it's those pieces you want to wear every day. That favourite sweater,' says Som, who has dressed many notable figures, including Michelle Obama and Beyoncé. Discover the best of B.C.'s recipes, restaurants and wine. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of West Coast Table will soon be in your inbox. Please try again Interested in more newsletters? Browse here. Som extended his elegant way with the everyday to the 100 recipes in his cookbook debut, Family Style (Harvest, 2025). 'I want these to be dishes you'll make over and over. That'll be great when you get home on a Tuesday at seven and you're tired, or perfect for Saturday company.' Writing the book was a period of rediscovery for Som. He dedicated Family Style to his mom, Helen, and maternal grandma, Mary, the family matriarch who died 20 years ago. His aunts, uncles, cousins, sister and mom shared stories, which helped him learn more about Mary through her food as he translated their memories into recipe form. Helen and Mary instilled a love of food in Som from a young age. Growing up in the San Francisco Bay Area, his grandmother's mostly Cantonese cooking and American baking and his mom's love of French food and the local, seasonal cuisine born out of Chez Panisse in Berkeley, Calif., shaped him. 'I could never get McDonald's, which, as a kid, is really annoying, but now, I fully appreciate the dedication she put into everything that was put on the plate,' he says of Helen's cooking. 'As a working architect, she didn't have tons of time. But when my sister and I would get our braces tightened, she would make spinach soufflé because it was easy to eat, and we got our vegetables. Food has always been very central to my life, and it's been exciting to delve into it even more.' Som sees his career in food as an 'expanding focus,' not a departure from fashion. 'I still have a few toes in fashion in a few projects. But back when I did my runway collections, I was full-on. I had all toes, all hands and my full body — I was all-in fashion, and cooking was always in the background. I think it was the thing that kept my feet on the ground in a very heady, sometimes crazy industry.' Retreating to his kitchen, whether to cook for himself or his friends, was a way for Som to centre himself. When he closed his runway collection business in 2015, cooking became even more integral. Som's professional foray into food started organically as he tapped into something that he had long loved to do. Som started sharing photos of his dinner on Instagram and realized his audience had an appetite for it when people started asking for the recipes. In 2019, he launched The Extra Taste , a vertical on his website featuring all things food, including recipes and restaurant guides. In fifth grade, Som knew he wanted to be a fashion designer. 'From that moment on, I had my blinders on. I was focused. So, it took me a while to allow myself to have a new dream, in a way. And it wasn't until I took off those blinders that I saw something I loved through the whole time, right under my nose.' The book's title is a nod to Som's design background. He likes his dishes to look appealing without feeling belaboured, whether it's a finishing flurry of herbs or a sprinkle of salt. It also encompasses his favourite way to eat: family style. 'There's nothing more fulfilling than family, blood or chosen, coming around a table and breaking bread or, in my case, sharing rice,' he says, laughing. If you have a pantry and a fridge door full of essentials, such as 'flavour bombs' miso, hoisin and Pecorino Romano, Som believes you can mix and match and come up with a delicious meal. Creativity in the kitchen is the throughline of Family Style. He wants readers to have fun — to allow themselves to experiment, play with ingredients and taste how they go together. 'You never know where it'll lead you.' After all, he says, 'Umami is umami, whether it comes from miso, soy sauce or a hunk of Parmesan.' Som merges influences, using hoisin and tahini in a Caesar dressing drizzled over charred cabbage wedges and finishes an udon dish with finely grated Pecorino Romano. From his award-winning eponymous fashion line to past women's runway collections for Tommy Hilfiger and current designs for Rent the Runway , Som is renowned for sleek silhouettes and vibrant colours. When he had his runway collections, Som says he designed 'happy clothes' for everyday moments, not just special occasions. He develops recipes with a similar ethos. 'If something can put a smile on your face, especially in the crazy world we're living in, that's what it's all about. For me, and I think for a lot of people, food is comfort. It's security. It's nostalgia. It brings you back to those childhood memories. So, if somebody makes my recipe and it makes them smile, that's the greatest honour.' Makes: 12 devilled eggs Marinated eggs: 2 tbsp light soy sauce 2 tbsp dark soy sauce 1 tsp Sichuan peppercorns 1 star anise 2 tsp sugar 3 black tea bags 6 large eggs Panko topping: 1 tbsp extra-virgin olive oil 1/3 cup panko 1/8 tsp smoked paprika 1/4 cup mix of finely chopped dill and cilantro Kosher salt Freshly ground black pepper Everything else: 3 tbsp Kewpie mayonnaise 1/2 tsp oyster sauce 1/2 tsp mustard powder Kosher salt Freshly ground black pepper 1 sheet nori, finely chopped 1 tbsp bonito flakes Dill and cilantro, for garnish In a small pot, combine the light soy, dark soy, Sichuan peppercorns, star anise, sugar, tea bags and 1 1/2 cups water. Bring to a boil over medium heat, then turn the heat down, cover, and simmer for 15 minutes. Remove from the heat and let cool completely, then remove and discard the tea bags. Transfer the marinade to an airtight container. Rinse the pot, fill with fresh water, and bring to a boil. Gently lower the eggs into the boiling water and cook for 9 minutes. Transfer the eggs to a bowl of ice water to cool completely. Peel the eggs and add them to the marinade. Cover and refrigerate for 30 hours, stirring the eggs a few times to ensure the marinade coats all the eggs thoroughly. To make the panko topping, heat the olive oil in a medium skillet over medium heat until shimmering. Add the panko and smoked paprika and toast, stirring frequently, until golden brown, about 5 minutes. Stir in the herbs, season with salt and pepper, then transfer to a plate and spread out to let cool. To assemble, remove the eggs from the marinade and cut them in half, wiping the blade clean between each cut. Remove the yolks with a spoon and transfer to a small bowl. Add the mayonnaise, oyster sauce and mustard powder and whisk until smooth. Season with salt and pepper. Use two spoons to spoon the yolk mixture back into the egg whites. To serve, spread half the toasted panko on a serving plate, then top with the devilled eggs. Sprinkle with the remaining panko and top with the nori and bonito flakes. Garnish with dill and cilantro and serve. Serves: 6-8 Ribs: 1 tbsp five-spice powder 2 tsp smoked paprika 2 tsp onion powder 1 tsp garlic powder Kosher salt Freshly ground black pepper 1/2 tsp cayenne powder 1 (4-lb/1.8-kg) rack baby back pork ribs 1 tbsp extra-virgin olive oil 3/4 cup beer, apple cider or water Sweet and sour sauce: 1/4 cup ketchup 1/4 cup rice wine vinegar 3 tbsp soy sauce 1 tbsp maple syrup 1 tbsp sriracha Kosher salt 2 to 3 drops red food colouring (optional) 2 tsp cornstarch Gremolata: Grated zest of 1 orange Grated zest of 1 lemon Grated zest of 1 lime 1/2 cup minced flat-leaf parsley 1/4 cup chopped roasted salted peanuts 1 tbsp extra-virgin olive oil Preheat the oven to 275F (140C). Line a rimmed baking sheet or roasting pan with aluminum foil. In a small bowl, combine the five-spice, paprika, onion powder, garlic powder, 2 teaspoons salt, 1 teaspoon black pepper and cayenne and mix to combine. Rub the rack of ribs with the olive oil, then coat completely with the spice rub on all sides, patting with your hands to make it adhere. Place the rack bone side down on the prepared baking sheet (if your rack is large, cut it in half). Add the beer to the pan, taking care not to pour it onto the rack. Cover tightly with aluminum foil and roast for 2 hours. Meanwhile, make the sweet and sour sauce. In a small saucepan, combine the ketchup, rice wine vinegar, soy sauce, maple syrup, sriracha, 1/2 teaspoon salt, and food colouring (if using). In a small bowl, mix the cornstarch with 1 tablespoon water until completely combined, then pour the mixture into the saucepan. Bring to a simmer over medium-low heat and simmer for 1 to 2 minutes, until thickened. Remove from the heat and set aside. Remove the foil, turn the ribs bone side up, and brush generously with the sweet and sour sauce. Turn the oven temperature up to 400F (200C) and roast, uncovered, for 20 minutes, flipping the ribs and slathering with more sauce every 5 minutes. Turn the broiler on high. Brush more sauce on the meaty side of the ribs and broil for 2 to 3 minutes, or until the sauce is bubbling and starting to darken. Remove the ribs from the oven and brush one final coat of glaze on top. Let rest for 15 minutes. While the ribs are resting, make the gremolata. In a small bowl, combine the orange zest, lemon zest, lime zest, parsley, peanuts and olive oil. Cut the rack into individual ribs. Sprinkle with the gremolata and serve with more sweet and sour sauce alongside. Serves: 6-8 1 large head green cabbage, cut into 8 wedges with root end attached 4 tbsp extra-virgin olive oil, for drizzling Kosher salt Freshly ground black pepper 1 tbsp fennel seeds Hoisin tahini Caesar: 1/2 cup Greek yogurt 3 tbsp tahini Juice of 1 lemon 2 tbsp Kewpie mayonnaise 2 tbsp extra-virgin olive oil 1 tbsp Dijon mustard 2 tsp hoisin sauce 2 tsp anchovy paste 1/4 cup finely grated Pecorino Romano Kosher salt Freshly ground black pepper Everything else: 2 tsp extra-virgin olive oil 1/4 cup panko 1 tbsp toasted sesame seeds 1 tsp grated lemon zest Chopped dill fronds and chives, for garnish Flaky sea salt, for finishing Preheat the oven to 450F (230C) with a rack in the centre position. Line a rimmed baking sheet with parchment paper. Spread out the cabbage wedges on the prepared baking sheet and drizzle with olive oil. Season with kosher salt and pepper and roast for about 20 minutes, or until the wedges are tender and charred on the edges. Flip, sprinkle with the fennel seeds, season again with kosher salt and pepper, and continue to roast for an additional 20 minutes, or until the edges are charred, the cabbage is tender, and a knife inserted into the root end slides in easily. Meanwhile, make the dressing. In a large bowl, combine the Greek yogurt, tahini, lemon juice, mayonnaise, olive oil, mustard, hoisin, anchovy paste and Pecorino Romano. Season with kosher salt and pepper and whisk until smooth. In a small skillet, heat the olive oil over medium heat. Add the panko and sesame seeds and toast, stirring frequently, until deep golden brown, 2 to 3 minutes. Remove the pan from the heat and stir in the lemon zest. Arrange the cabbage on a serving platter and drizzle with the dressing. Sprinkle the sesame panko atop, then garnish with dill and chives. Finish with flaky sea salt and serve. Recipes and images excerpted from the book Family Style by Peter Som. Copyright ©2025 by Peter Som. Reprinted by permission of HarperCollins Publishers. Our website is the place for the latest breaking news, exclusive scoops, longreads and provocative commentary. Please bookmark and sign up for our cookbook and recipe newsletter, Cook This, here .
Vancouver Sun
24-05-2025
- Vancouver Sun
This Day in History, 1890: A Ponderous Moving Mountain startles the sluggish blood of Vancouverites
When you do a Google search for Queen Jumbo in Vancouver today, a pizza place in Langley comes up. (It's behind McDonald's at 26426-56 Ave.) If there had been an Internet 135 years ago, it would have come up Queen Jumbo, the 'Massive, Mammoth Mastodon' that was appearing in McMahon's New United Shows circus on May 26 and 27, 1890. McMahon's circus was a popular attraction in small towns and cities in western North America in the late 1880s and early 1890s. But it wasn't a mere circus: Advertisements trumpeted it as a 'Circus, Museum, Wild Animal Exposition and Grand International Horse Fair!' Get top headlines and gossip from the world of celebrity and entertainment. By signing up you consent to receive the above newsletter from Postmedia Network Inc. A welcome email is on its way. If you don't see it, please check your junk folder. The next issue of Sun Spots will soon be in your inbox. Please try again Interested in more newsletters? Browse here. The McMahon's extravaganza had made its debut in Vancouver in 1889, when the fledging metropolis was only three years old. In true huckster hype, the 1890 edition claimed to have been 'Enlarged to Four Times its Former Size,' which made it '100 Times More Grand.' Queen Jumbo was the big new attraction, 'A Ponderous Moving Mountain' that appeared with another elephant, Romeo. 'The presence of the largest animal in the history of the world, a living, breathing mountain of flesh, is sufficient to startle the sluggish blood of the most inert among us,' said a preview story in the May 25 Vancouver Daily News-Advertiser. Another attraction was Prof. Redmond, who ascended in a balloon, did parachute jumps and also performed in a flying trapeze act. To reel in the rabble when the circus hit town, Redmond went up in the balloon at 5 p.m. May 27 for about half an hour, 'which was witnessed by the whole city.' It worked. The Daily News-Advertiser claimed that 3,000 people jammed into a tent for a performance that night, which may be a bit of an exaggeration — the 1890 Henderson's Directory estimated Vancouver's population was only 12,890. Some of the old stories about McMahon's circus are hilarious. Apparently it became so popular 'irresponsible vultures' were selling fake tickets. In the May 17, 1891, Seattle Post-Intelligencer, a story warned people 'some impecunious tin-horn hobo may undertake to deceive the people of Seattle by advertising the appearance of McMahon's circus sooner than its regular date, as has been the case recently in other places.' Ne'er-do-wells often followed the circus around. On June 9, Sinclair the clown got into a beef with a 'three-shell swindler' who was 'plying his vocation' on the McMahon's circus grounds at Rosyln, Wash. 'Sinclair was badly clubbed over the head,' reported the Post-Intelligencer on June 10, 1891. 'The city marshal arrested the grifter, who attempted to draw a revolver.' Sadly, the McMahon's circus also had its share of tragedies. Redmond the balloonist died in Snohomish, Wash. only three days after leaving Vancouver in 1890. His balloon 'was carried away' by the wind and 'lit on a very large pine tree,' and Redmond was thrown out and 'fell fully 70 feet, killing him instantly.' On May 25, 1892, Henry Hollins, the six foot nine 'coloured giant' in the McMahon's side show, was getting into a rail car to go to bed when another car 'suddenly jammed against the one he was on, crushing his right leg.' He was taken to town but died. On Nov. 18, 1892, owner McMahon was travelling by private train car to the Chicago World's Fair when he fell ill in Helena, Mont., with consumption (tuberculosis), 'aggravated by a severe cold' and died. He was only 37. Another McMahon's circus played the American mid-west through 1897, although it's not known whether its proprietor Joe McMahon was related to John S. McMahon. Joe McMahon met his maker on April 3, 1897, in Wichita, Kansas, when a police officer from Abilene, Texas, arrested one of McMahon's employees on a Texas charge. They quarrelled and the police officer shot McMahon dead. On April 14, 1898, The Saturday Evening Kansas Commoner cast some aspersions on the mid-west McMahon's circus and its followers. 'McMahon's shows were followed by such a gang of swindlers, fakirs and thieves that several times the militia of Kansas was called for to suppress them,' said the Commoner, which was published in Wichita. 'Once Governor Lewelling of Kansas actually sent a company of state militia to capture McMahon's circus. The sheriff of a certain county had tried to arrest the gang of robbers, and were driven off with shotguns.' The west coast McMahon's circus never seemed to have any problems in Vancouver or British Columbia, however. jmackie@
Winnipeg Free Press
20-05-2025
- Winnipeg Free Press
Trump's sweet tooth: He eats a ‘good amount' of candy and likes pink Starbursts and Tootsie Rolls
WASHINGTON (AP) — President Donald Trump has a sweet tooth and his favorites are pink Starbursts and Tootsie Rolls. So said Karoline Leavitt, the White House press secretary, at a briefing Tuesday for the children of reporters who cover the White House. It was part of a day of activities the White House organized as it observed the annual Take Our Daughters and Sons to Work Day event. The Republican president and his wife, first lady Melania Trump, also held separate events of their own. One child asked Leavitt about Trump's daily candy consumption. She characterized his intake as a 'good amount' and added that 'he likes pink Starburst and Tootsie Rolls.' A few questions touched on administration policy, such as the state of the U.S.-Mexico border and what Trump is willing to do about climate change. But even more questions were about his favorite foods and they lead Leavitt to share that Trump also likes to eat a 'big, beautiful steak,' ice cream sundaes with chocolate sauce and some toppings, and hamburgers and fries from McDonald's. She appeared to be stumped by a few of the inquiries, including about the president's favorite soccer player and his favorite child. Trump has five adult children. 'That is a very controversial question and I'm not going to answer it,' Leavitt said after the laughter subsided. 'I know he loves all of his children very much, and they're all great kids.' Earlier Tuesday, the first lady joined a few dozen children whose parents work in the Executive Office of the President in decorating wooden American flags. She used a glue stick to attach two silver glittery stars to her red, white and blue flag after she took her seat at one of two tables in the Jaqueline Kennedy Garden on the South Lawn. The first lady admired the children's work and told several that their creations were 'beautiful.' The president visited Capitol Hill early Tuesday to rally House Republican lawmakers around a tax cuts and spending bill he wants Congress to pass. He'd been scheduled to have a public event with children on the South Lawn after he returned but the White House decided against press coverage after all. An aide later shared on social media a clip of the president doing his dance in front of some children outside the south entrance to the Executive Mansion. ___
