Vancouver

architecture brought
to the forefront

> Blog covers architecture in a changing city

Greg Waldock
Staff Writer

 

EK“ once in a while, a gem is found
on the Internet. It expands your
knowledge and

appreciation for F

a subject, and is
curated by talented
and passionate
people. The
Changing City is
one such gem.

This blog acts
as a continuation
of the book The
Changing City:
Walking Tours in
Central Vancouver,
and is curated
by its authors,

John Atkin and
Andy Coupland.

It showcases the
exciting world of
the modern Greater
Vancouver Area and
its architectural
styles—a world

that is changing

at a rapid pace.

From the
legendary Bing
Thom’s curved
glass and wood at
Surrey Central, to
the bold black-and-
red apartments
connected to Emily
Carr, the blog takes
an expert and loving
look at recently
finished or soon-to-
be-built projects.

The Changing
City excels at
showing how
much change
is happening
in Vancouver
right now. The
cityscapes in
Surrey, Downtown
Vancouver, and
even Langley
are shifting and
growing with a distinctively West
Coast style. Flowing blue-green glass
is the iconic Vancouver look, and it’s
spreading across the Fraser Valley, along
with bold black-and-red apartment
facades and pinewood accents on

 

office buildings. It’s a dynamic
environment, and it’s a pleasure to
read the changes from people who
know what they’re talking about.

The authors also curate two sister
blogs. What Was
There Before?
compares land plots
just before and after
major construction,
showing how much
parts of the Greater
Vancouver Area
have changed in
less than a decade.
Building Vancouver,
the least active of
the three, details
the lives of “..the
people associated
with historic
buildings that can
still be found today
in Vancouver.”

It features such
major—and now,
sadly, lesser-
known—names
such as Chang

Toy, a prominent
property developer
whose work can

be found all over
Chinatown, and

| 7 the Oppenheimer
a omg brothers, who
- greatly affected
= Vancouver’s early
ro] architectural
eon development. The
- blog shows how
Fi many buildings and
at neighbourhoods
Zs in Vancouver still
os stand thanks to
a wealthy or inspired
4 individuals.
Ya Vancouver

 

=

architecture is in a
very unique place
right now. Growing
more distinct

with each project,
while keeping old
heritage buildings
intact, architects
have created a skyline stretching

from Waterfront to South Surrey

that has a style all its own. The
Changing City promises to chronicle
this style as it develops and

matures over the next few years.

 

EN -W-lOM(o(-t- Mich mB cela ee
M lifeandstyle@theotherpress.ca

QaQq

Being on brand

Eyebrows by Essence and L'Oreal
Strange bedfellows may be not so
strange after all

And more!

A cold weather staple

Brittney MacDonald
Life & Style Editor

 

Ingredients:

1 tbsp olive oil

1/3 cup white wine

1 % cups vegetable

or beef stock

1 large white onion (diced)
2 tsp rosemary (chopped)
1 cup portabella
mushrooms (chopped)

1 cup white mushrooms
(sliced, chopped or whole)
1 can of peeled tomatoes

2 cloves of garlic (minced)
2 tsp paprika

1 cup of sour cream

2 tbsp flour

[ a medium sized pot, heat the oil

and begin sautéing the onions with
the rosemary and garlic. Do this until
the onions become semi-translucent.

 

> Mushroom stew for me and you

It should take about 10 minutes.

Do a quick splash of white wine
and add the mushrooms. Sauté
those for an additional 5 minutes, or
until the mushrooms have darkened
to indicate they’re cooked.

Once the mushrooms are cooked,
add in the stock, as well as some salt
and pepper to taste, and the canned
tomatoes. Cover this and let it simmer
on low heat for about 30 minutes.

In a separate bowl, mix the flour
and a bit of water until its smooth—it
should look like milk. Add in the sour
cream and stir thoroughly. Increase
the heat to medium and pour the
flour mixture into the mushroom
mixture before stirring slowly. Make
sure everything is evenly mixed
and there are no clumps of flour.

Serve over boiled potatoes or on
its own with a few slices of crusty
bread for additional yum. This recipe
is perfect if youre serving people with
dietary restrictions. It is completely
gluten free, and if you want to turn
this recipe vegan, simply use cashew
non-dairy sour cream and vegetable
stock. You can either make these
at home, or buy them in the store;
it doesn’t make a difference.

Photo via theveglife.com