wning and operating a commercial fishing vessel is a non-stop process of checking and rechecking all working components of the boat: electronics, mechanical, hydraulics, as well as the actual fishing gear used.
The boats act as a lifeline while fishermen and women are at sea, because once they leave the harbour, there’s no turning back. Frank Keitsch, who has been a local fisherman in the area of Steveston, B. C. for nearly 40 years, took us on the open water before introducing us to his newest venture, a seafood truck in Steveston Village.
Frank’s boat is located in Steveston Harbour, Canada’s largest commercial fishing port. It’s named "The Comeback" so he always comes back safely from a trip at sea.
Sitting in the wheelhouse of his boat, scouting the waters.
Part of the machinery required to harvest salmon using hooks and lines.
A few of the lures he uses to harvest his catch.
Frank started his own food truck as a way to give people down by the harbour the option to eat seafood caught by local fishermen. Nothing is deep fried on their menu.
He spends most of his afternoons on the water or at the food truck.
The Pink Canoe. Wild scallops and shrimp marinated in secret sauces and herbs
wning and operating a commercial fishing vessel is a non-stop process of checking and rechecking all working components of the boat: electronics, mechanical, hydraulics, as well as the actual fishing gear used.
The boats act as a lifeline while fishermen and women are at sea, because once they leave the harbour, there’s no turning back. Frank Keitsch, who has been a local fisherman in the area of Steveston, B. C. for nearly 40 years, took us on the open water before introducing us to his newest venture, a seafood truck in Steveston Village.
Frank’s boat is located in Steveston Harbour, Canada’s largest commercial fishing port. It’s named "The Comeback" so he always comes back safely from a trip at sea.
Sitting in the wheelhouse of his boat, scouting the waters.
Part of the machinery required to harvest salmon using hooks and lines.
A few of the lures he uses to harvest his catch.
Frank started his own food truck as a way to give people down by the harbour the option to eat seafood caught by local fishermen. Nothing is deep fried on their menu.
He spends most of his afternoons on the water or at the food truck.
The Pink Canoe. Wild scallops and shrimp marinated in secret sauces and herbs
wning and operating a commercial fishing vessel is a non-stop process of checking and rechecking all working components of the boat: electronics, mechanical, hydraulics, as well as the actual fishing gear used.
The boats act as a lifeline while fishermen and women are at sea, because once they leave the harbour, there’s no turning back. Frank Keitsch, who has been a local fisherman in the area of Steveston, B. C. for nearly 40 years, took us on the open water before introducing us to his newest venture, a seafood truck in Steveston Village.
Frank’s boat is located in Steveston Harbour, Canada’s largest commercial fishing port. It’s named "The Comeback" so he always comes back safely from a trip at sea.
Sitting in the wheelhouse of his boat, scouting the waters.
Part of the machinery required to harvest salmon using hooks and lines.
A few of the lures he uses to harvest his catch.
Frank started his own food truck as a way to give people down by the harbour the option to eat seafood caught by local fishermen. Nothing is deep fried on their menu.
He spends most of his afternoons on the water or at the food truck.
The Pink Canoe. Wild scallops and shrimp marinated in secret sauces and herbs
In the age of do-it-yourself everything, it takes a lot of drive, determination, and a competitive edge to be a maker of anything, let alone find ways to stand out in a sea of artisanally-made soaps, bath bombs, and other self-care products.
In the age of do-it-yourself everything, it takes a lot of drive, determination, and a competitive edge to be a maker of anything, let alone find ways to stand out in a sea of artisanally-made soaps, bath bombs, and other self-care products.
In the age of do-it-yourself everything, it takes a lot of drive, determination, and a competitive edge to be a maker of anything, let alone find ways to stand out in a sea of artisanally-made soaps, bath bombs, and other self-care products.
In the age of do-it-yourself everything, it takes a lot of drive, determination, and a competitive edge to be a maker of anything, let alone find ways to stand out in a sea of artisanally-made soaps, bath bombs, and other self-care products.
The integration of GMO seeds in growing has been on the rise for 60+ years and although they come in a pretty package, they won’t sustain humans or the planet long-term.
The integration of GMO seeds in growing has been on the rise for 60+ years and although they come in a pretty package, they won’t sustain humans or the planet long-term.
The integration of GMO seeds in growing has been on the rise for 60+ years and although they come in a pretty package, they won’t sustain humans or the planet long-term.
The integration of GMO seeds in growing has been on the rise for 60+ years and although they come in a pretty package, they won’t sustain humans or the planet long-term.
#EdibleTransparency: a simple hashtag with a big impact on the future of food that also serves as the ethos for Flourist, a Vancouver-based bakery, flour mill, coffee shop, pantry, and all around powerhouse.
#EdibleTransparency: a simple hashtag with a big impact on the future of food that also serves as the ethos for Flourist, a Vancouver-based bakery, flour mill, coffee shop, pantry, and all around powerhouse.
#EdibleTransparency: a simple hashtag with a big impact on the future of food that also serves as the ethos for Flourist, a Vancouver-based bakery, flour mill, coffee shop, pantry, and all around powerhouse.
#EdibleTransparency: a simple hashtag with a big impact on the future of food that also serves as the ethos for Flourist, a Vancouver-based bakery, flour mill, coffee shop, pantry, and all around powerhouse.
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