After 11 years of bringing you local reporting, the team behind the Vancouver Observer has moved on to Canada's National Observer. You can follow Vancouver culture reporting over there from now on. Thank you for all your support over the years!

Paul Voykin

A communications graduate from Simon Fraser University and a longtime member of Vancouver's food industry, Paul combines his loves of media and food as editor of the Vancouver Observer's Food Section. 

Email: [email protected]

Twitter: @ObserverPaul

Facebook: Paul C. Voykin

Cooking with Ocean Wise: prosciutto-wrapped prawns and the benefits of an ocean-friendly meal

We hear from Ocean Wise's Mike McDermid about why sustainable seafood just makes sense, and share Cory Parson's delicious recipe for sustainable prawns.

Tasting Painted Rock Wines with estate founder John Skinner

Once a Vancouver stockbroker, John Skinner found a second career as an Okanagan winemaker. We review some of his top products.

Sea Monstr serves sushi with style

New to Gastown, Sea Monstr Sushi offers a classic sushi menu with a few twists, and a snug spot to grab a bite.

Japas Bistro puts a new spin on sushi

Drawing inspiration from food trends around the globe, Japas Bistro distinguishes itself as not just another sushi place.

Vancouver leaders give recipes for local food success

As part of an ongoing speaking series on local food, four influential figures in Vancouver's food industry convened last month at the Museum of Vancouver to discuss the city's route to self-sustainabi

Pacific Western Brewing unveils Natureland Organic Festbier at Oktoberfest celebration

Pacific Western Brewing Co. rang in Oktoberfest with zeal, unveiling their new Organic Festbier to industry and media reps, food afficionados, and those just there for good drinks and good times.

Okanagan Spirits of Vernon seeks to curb food waste and develop local industry

Okanagan Spirits' Master Distiller Frank Deiter discusses how his industry is trying to prevent food waste in the Okanagan Valley and create local jobs. But, he says, provincial regulations are making

Looking for great local seafood? Go Fish.

Chef Matt Christie promised to indulge me in, “a feast so gluttonous it would surely reserve [me] space in Hell.”