Author of the article: Edmonton Journal
Publishing date: Apr 23, 2021 • 4 hours ago • 3 minute read • A cyclist pedals past outdoor diners on 104 Street in downtown Edmonton on Saturday April 17, 2021, where the street was closed to motor vehicles to allow restaurants to serve patrons outside on the street during the COVID-19 pandemic. Photo by Larry Wong /POSTMEDIA
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I just don’t understand people like David Staples. His column in the Wednesday paper seemed to advocate easing restrictions so that we can enjoy Mr. Kenney’s “best summer ever.” What does he not get? We’ve lived through almost 15 months of this, mostly pulling together to keep from losing control. We gave up Christmas, mostly because Kenney was slow and late in imposing the professionally recommended restrictions.
John Vest, owner of Redemption BBQ (Photo by Jay Paul)
There is something about barbecue that makes ministers out of mere men. A slab of meat sizzling over burning coals conjures imagery that is spiritual in nature, igniting memories of the enduring contributions of pitmasters past. John Vest, owner of
Redemption BBQ, was a minister first and a pitmaster second â both roles born from a love of fellowship.
With a civil engineer for a father, Vest moved often as a kid, usually every 18 to 24 months until middle school, when his family settled in Florida. In college, Vest originally studied astrophysics, hoping to seek a career in space exploration. But through work with his church youth group, he says he felt called to the ministry. Switching to divinity school, Vest worked at churches in Chicago upon graduation, eventually earning a doctorate in ministry.
Brave New World
Even in the best of times, opening a restaurant is a risky endeavor. Opening a restaurant during a pandemic is essentially uncharted territory. While Richmond has lost a number of independent restaurants due to pandemic pressures, including gems that helped shape the dining scene, the region has also witnessed an influx of new dining establishments. We look at some of these recent additions, from a chef-driven pizzeria in Scottâs Addition to a Black-owned juice bar in the Fan and an urban oasis in Fulton Hill. Although face masks, takeout boxes and COVID protocols were not a part of the ownersâ original visions, they have embraced concepts they hope can thrive in the current climate, exhibiting the tenacity restaurateurs are known for.