Vancouver, B.C., June 29, 2026 – Chinatown is one of Vancouver’s most dynamic and delicious neighbourhoods, and this July, there’s never been a better reason to visit. A coalition of 19 local restaurants and bars is launching the Chinatown Passport, a free digital experience where locals and visitors alike collect digital “stamps” at participating venues throughout the month for a chance to win a trip. The goal, to encourage guests to support and explore a community that has seen a recent dip in foot traffic.

The Chinatown Passport currently features (with more to come): Bagheera, Barbara, Bar Gobo, Bao Bei, The Chickadee Room, Chinatown BBQ, DD Mau, Fat Mao Noodles, Harvest, Irish Heather, Juke Fried Chicken,The Keefer Bar, Kissa Tanto, Lao Wai, Meo, Pizza Coming Soon, Propaganda, Say Hey, and Touski.

“The World Cup has brought incredible energy to the city, and it’s been amazing to be part of it. But like any big event, the energy isn’t always evenly spread out as many of our friends and neighbours in Chinatown have seen a considerable dip in business compared to this time last year,” explains Tannis Ling, co-owner, Bao Bei, Meo, and Kissa Tanto. “We decided to do something about it and create something fun. That’s how we came up with the Chinatown Passport.”

How it Works

The Chinatown Passport is a simple web-based experience (no download required). Guests open the link on any phone browser, review a map of participating venues (each with photos, hours, address, and a link to their website), then collect a digital “stamp” at each location they visit and support (e.g. a drink at the bar, lunch, or dinner). After collecting eight stamps, guests are automatically entered into a draw to win a two-day trip to Bodega Ridge on Galiano (conditions apply).

Collecting the digital “stamp” just involves pointing a phone camera at a unique QR code at each venue. Stamps can only be earned on-location (with a minimum purchase) Stamps are stored on the guest’s own phone. The only information collected is an email address to enter the draw.

“Whether you’re just visiting this summer or live nearby, we want people to come and experience this neighbourhood,” adds Pat Hennessy, chef-owner of Michelin-starred Barbara. “The Chinatown Passport gives people a reason to check-out favourites and discover places they might never have found. We have a high concentration of the best cafés, bars, and restaurants in Vancouver which makes our Chinatown very special. We just want to share it with visitors and remind locals we’re here during the World Cup.”

The Chinatown Passport will run July 1 to 31, 2026. For more information about the Chinatown Passport, please email chinatownpassport88@gmail.com or visit chinatownpassport.app

Toronto, ON, June 30, 2026 – At a time when Canadians are seeking out brands that truly reflect their values, Lactalis Canada’s Astro brand is proud to introduce its bold new “Made with Canadian Culture” campaign.

With a homegrown product made with 100% Canadian milk, cream and cultures, the campaign proudly celebrates Astro’s 50-plus year heritage and commitment to Canadian culture – quite literally.  The campaign invites iconic Canadians including a lumberjack, curler, youth hockey players, a fiddler, and Astro’s own employees – right into the heart of where it’s made at its Ontario production facility.

“Astro has long been a part of Canadian culture, making everyday moments more wholesome with the simple goodness Canadians have trusted for generations – and with Astro 6% Plain Yogurt remaining Canada’s favourite yogurt, that strong connection continues today,” said Sabrina Zollo, Vice President Marketing, Yogurt, Cultured & Desserts Division at Lactalis Canada. “This “Made with Canadian Culture” campaign celebrates exactly this through distinctly Canadian icons, stories and shared pride that define our country.”

The Made with Canadian Culture campaign includes several key initiatives:

• Campaign Creative: A series of OOH and social executions featuring candid, in-plant moments of Canadian cultural figures participating in the yogurt-making process - bringing authenticity and storytelling to every stage of production.
• Limited-Edition Packaging: Launching May 15 through the end of August, a special Canada Day pack for Astro Original Plain 6% M.F. - Canada’s #1 selling yogurt SKU—celebrates the cultural spirit behind every cup.
• National Campaign Rollout: A full-funnel campaign including OOH, social media, and retail activation designed to drive awareness, engagement, and conversion across the summer season.
• Consumer Engagement: Interactive initiatives and contest elements encouraging Canadians to participate and celebrate what makes Canadian culture unique.

Only available in Canada since 1972, Astro has remained a staple in Canadian households, supporting local farmers and delivering high-quality yogurt made with care and dedication. Today, the brand continues to reflect what Canadians value most - authenticity, quality, and community.

To learn more, visit astro.ca or join the conversation on social using #MadeWithCanadianCulture.

*Astro Plain 6% Balkan Yogourt 750g is Canada's #1 Yogurt based on kilograms sold per ACNielsen, Discover, NAT5CH, L52Wks, PE Apr 18, 2026

Vancouver, B.C., June 29, 2026 – After a quick refresh, Les Faux Bourgeois, the beloved Fraserhood French bistro, has reopened. It enters a new era with an updated space and menu — having soft launched on June 26 and will officially launch on July 8. The iconic spot is now stewarded by Gaia House, the team behind award-winning Nammos Estiatorio, Selene Aegean Bistro, and AMA.

“We’re proud of what this refresh represents. It is not just a new look, but a continued commitment to building on what guests already loved about Les Faux Bourgeois,” say co-founders and brothers Petro and Yianni Kerasiotis of Gaia House. “From the kitchen to the floor, our team has poured love into every part of this place. July 8th is a celebration of the change, but also what came before. We can’t wait for everyone to experience this new chapter for Les Faux Bourgeois.”

Joining the team to lead day-to-day operations is Georgio Yacoub (previously AnnaLena, ELEM, Burdock & Co.), who steps in as general manager. Original founder and owner Andreas Seppelt will continue to be a familiar face on the floor as part of the front-of-house team.

At the heart of the kitchen are co-chefs David Cassese and Brent Thornton, who bring new energy to the bistro menu, featuring hyper-local ingredients and family-style dining. Beloved staples have been refreshed, alongside some new additions.

There is the Raw Bar with fresh seafood and oysters – highlights include the Torched Prawn with spicy Clamato dressing and King salmon with wild herb sauce. Petits Plats include returning favourites like Escargot en Cocotte and Tartare de Boeuf, joined by new additions such as Oeuf Mayonnaise with trout roe and white anchovy. Grand Plats feature Steak Frites with sauce au poivre, Duck Bordelaise with pomme pavé, and Moules Frites in a bouillabaisse broth. And yes, the French Onion Soup will return this winter as a seasonal dish.

To finish, desserts include Beignets au Pommes with a sortilège glaze and a Mousse au Chocolat with poached pear. A late night menu is also in the works and expected to launch later in July.

On the beverage side, Gaia House beverage director Dylan Riches continues to oversee the cocktail and wine program, featuring bistro-inspired creations including elderflower pastis, truffle martinis, and bourguignon highballs.

“Les Faux Bourgeois is a Vancouver institution, and it’s incredible to see its legacy continue and mature,” adds Yacoub. “We’ve got a great team. We’ve received wonderful feedback from guests who have tried some of our new menu items as features during our ‘soft opening’. We can’t wait to officially launch on July 8th and continue the momentum.”

Les Faux Bourgeois has now soft opened, with select new dishes already making their debut ahead of its official launch. Reservations can be made online. Walk-ins welcome.

Stay up-to-date with news on Instagram at @lesfauxbourgeois

Richmond, B.C. (June 16, 2026) — As temperatures begin to climb across B.C., WorkSafeBC is reminding employers to prepare now for risks associated with summer weather before conditions become hazardous.

“Heat, UV exposure and wildfire smoke pose health risks for workers, and conditions can change quickly,” said Todd McDonald, head of Prevention Services at WorkSafeBC. “Don’t wait for a heat wave or smoky skies to start planning for these hazards. Employers should have a plan in place now and must engage workers and joint health and safety committees in the planning process.”

As part of its prevention work this summer, WorkSafeBC officers will check that employers have assessed these risks and implemented appropriate controls.

Plan ahead for heat exposure

The risk of heat stress is higher in certain occupations and sectors, both indoors and outdoors. Outdoor workers in industries such as construction, agriculture, transportation, and public works are at higher risk. Heat stress can also affect those working in indoor environments such as kitchens, warehouses, and manufacturing facilities, particularly those without air conditioning.

Heat stress can lead to serious health effects. Risk increases with factors such as high humidity, radiant heat from equipment, limited air movement, physically demanding work, protective clothing, and individual factors such as hydration, fitness level, or certain medications.

Employers should assess heat stress risks based on workplace conditions, job demands, and any factors that may increase a worker's susceptibility to heat-related illness.

Once risks are identified, employers should:

• Monitor workplace conditions and reassess regularly.
• Provide cool drinking water and regular rest breaks.
• Set up shaded or cooled recovery areas.
• Schedule strenuous work during cooler parts of the day.
• Improve ventilation and cooling in indoor work areas.
• Rotate workers between hotter and cooler environments.
• Train workers to recognize the early signs of heat stress in themselves and others and how to seek first aid. Symptoms can include excessive sweating, muscle cramps, nausea, weakness, dizziness, agitation, or confusion.
• Encourage workers to report symptoms early and speak up if conditions become unsafe.

Protect workers from wildfire smoke

Wildfire smoke can affect air quality across the province. Employers should treat smoke exposure as a workplace hazard and be ready to respond as conditions worsen.

Employers should:

• Monitor air quality and weather forecasts.
• Adjust work schedules, pace, or location when smoke levels rise.
• Reduce strenuous outdoor work when possible.
• Ensure ventilation systems are working properly and replace filters as needed.
• Ensure any respirators used are approved for the hazard and properly fit-tested.

Protect workers from UV exposure

During the summer months, outdoor workers also face risks associated with UV exposure. Prolonged sun exposure can cause skin damage — making outdoor workers 3.5 times more likely to develop skin cancer than indoor workers.
Risk can be reduced by monitoring the UV index, using sunscreen, wearing protective clothing, and seeking shade when possible.

Resources:
WorkSafeBC resources help employers and workers prepare for summer conditions:

• New: Heat stress warning poster
• Heat stress
• Heat stress screening tool
• Methods for measuring heat strain or stress
• Wildfire smoke: Frequently asked questions
• Sun and UV radiation