Volume 07 Archives - MONTECRISTO | MONTECRISTO

Volume 07

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Avalon Dairy

Community

B.C.’s Original, Independent Farm-to-Table Dairy, and Its Iconic Milk Bottles

Avalon is the longest continually operating, family-run dairy in B.C.

Hycroft Manor

Design

Vancouver’s Stately Edwardian Manor and the Women Who Made it Grand Again

A masterpiece in the heart of Shaughnessy.

MONTE Summer 2014: Dining in Toronto

Food and Drink

Dining in Toronto

It's all good.

Toronto may be the third largest metropolis in North America, but its status as a food city is, if anything, growing faster than its population.

MONTE Summer: Vancouver Lawn

Community

Vancouver Lawn Tennis & Badminton Club

Since 1897.

The various surfaces mean players here, at all levels of competitiveness, can prepare for competitions pretty much anywhere in the world, since they can hone their game on both.

MONTECRISTO Magazine: Michael Green Architecture

Design

Michael Green Architecture

Knock on wood.

From small scale interiors to full scale civic and institutional buildings, architect Michael Green is splintering conventions with simple but profound ideas from the way design is taught in schools to the materials from which we build our world.

MONTECRISTO Magazine: Strathcona 1890 Seed Collections

Food and Drink

Strathcona 1890 Seed Collections

Grow-op.

Strathcona 1890 Urban Seed Collections is a seed company aimed at getting Lower Mainland residents excited about growing their own food.

MONTECRISTO Magazine: La Marzocco GS/3

Wishlist

La Marzocco GS/3

The appliance.

La Marzocco GS/3 makes it possible to emulate the results of the big machines right in your home.

MONTECRISTO Magazine: Falken Reynolds

Design

Falken Reynolds

Extraordinary gentlemen.

Chad Falkenberg and Kelly Reynolds seek to design spaces that truly fulfill the needs of their clients—not the needs of their egos.

MONTECRISTO Magazine: Chef Francis Mallmann

Food and Drink

Chef Francis Mallmann

Play with fire.

In a global world where collaboration means food styles are copied and, subconsciously at least, all chefs are influenced by each other, Francis Mallmann walks his own path.