CHILLIWACK, B.C. — Two Chilliwack, B.C.-based restaurants, Jackson’s Steak House and Bravo Restaurant and Lounge, have stopped serving farmed salmon, joining a movement to save Pacific wild salmon from extinction, reports The Vancouver Sun.

“We are proud to join Bravo Restaurant & Lounge in choosing not to serve open-net feedlot salmon. Instead, we want to support wild salmon that swims past our city in regular, natural cycles,” said Brad Read, owner of Jacksons Steak and Grill House as quoted by The Vancouver Sun.

VICTORIA — The B.C. foodservice industry is anticipating April 1, when Provincial Sales Tax (PST) will replace the province’s Harmonized Sales Tax (HST), essentially making restaurant meals seven per cent cheaper and exempting tax on groceries.

"The 2.7-million guests served every day by British Columbia's 12,000 restaurateurs look forward to paying seven-per-cent less for restaurant meals," said Mark von Schellwitz, VP, Western Canada, Canadian Restaurant and Foodservices Association (CRFA).

VANCOUVER — Earl’s Restaurant has announced plans to remove the word ‘albino’ from its products and marketing in response to a human-rights complaint.

“It did not occur to us that the name would be associated with albinism, neither did it occur to us it would offend. We do not believe the use of the word ‘albino’ reflects any intention to discriminate against persons with albinism,” reads a company statement.

KELOWNA, B.C. — Chef Marc St. Jacques, executive chef at Toronto’s Auberge du Pommier, an Oliver & Bonacini brand, has taken home gold at the Gold Medal Plates Canadian culinary championships, a fundraiser for the Canadian Olympic Foundation.

“I am shocked and this win is totally unexpected,” said St. Jacques. “There were some amazing chefs competing, and this is by far an incredible honour.” St. Jacques’ winning creations included a terrine of fois gras, a dish of white soy gelée, black sesame financier and roasted lemon curd, paired with Peller Estates Ice Cuvée.