Home / Andrea Yu – Toronto Freelance Writer

Local Love • 18th July 2018

Hydro lines help connect Toronto communities

Power lines aren’t what usually comes to mind when you think of community-building infrastructure. But along a five-kilometre stretch north of Dupont Street in Toronto, a vibrant network of individuals, families, industries and artist hubs has emerged next to a hydro corridor.

Toronto Star • 27th July 2018

Modern brides are using henna art to tell their stories

Joshi sits patiently at the table of her uncle’s dining room, forearms upturned on a stiff leather pillow while henna artist Divya Patel executes an intricate design in the palm of Joshi’s right hand.

Foodism Toronto • 21st March 2018

Food For All? Making Toronto a more food secure city

Charitable campaigns and office food drives have concluded until the jingle bells ring again. But the needs of Toronto’s hungry persist year-round and the data shows that the level of food insecurity in the city is reaching unprecedented levels.

Toronto Star • 10th April 2015

Mirvish Village artisans face uncertain future

In a basement unit on Markham St. in Mirvish Village, ceramicist Catherine Carroll lays out a selection of subway tiles. Glazed with an uneven texture in shades of grey, they have a slightly imperfect quality — proof they are made by her hands.

enRoute • 8th January 2016

Jordan Rainhard's 6 Favourite Spots in Toronto

Jordan Rainhard started home-brewing beer in his parents’ house six years ago. These days, he’s crafting IPAs, porters and stouts at his eponymous west-end Toronto microbrewery. He raises a glass to his favourite spots in the city.

Toronto Star • 8th April 2017

Craft beer taps into Prince Edward County

After a decade-long boom, the growth of wineries in Prince Edward County has hit a plateau so county businesses are focusing on another boozy beverage — beer. Since 2016, five breweries have opened in Prince Edward County and five more are under construction.

Post City • 22nd June 2017

How the Food Dudes put their stamp on Toronto’s dining scene

It’s a sunny Wednesday afternoon and 50-odd members of the Food Dudes catering staff are gathered in the offices of their east end facility for a team meeting. Among the crowd are event planners and administration staff, plus chefs and cooks in logo-embroidered jackets.

Escapism Toronto • 24th April 2018

The Fertile Desert

We venture along the fringes of Arizona’s Sonoran Desert and discover arid landscapes, farms and orchards bearing an unexpected array of crops.

MENU Magazine • 17th July 2018

Whisky Business: Canada's Storied Whisky History

On the southern shores of the Detroit River sits a 150-year-old red-brick building with a chimney adjacent emitting occasional billows of smoke. But the production happening here isn’t typical of what you’d expect in Windsor, Ontario.

Escapism Toronto • 19th February 2018

Room Service: Wakefield Mill and Spa

First constructed in 1838 as a flour mill powered by nearby MacLaren Falls, the Wakefield Mill has seen a few different lives – as a sawmill, woolen mill and general store – until it was renovated into a destination hotel and spa in 2000.

The Taster • 19th June 2018

Sweet City: Mejoo Dessert’s “Oriental Cheese”

The key ingredient, besides fresh milk, is a glutinous rice wine that Mr. Chen brews in his basement.

Foodism Toronto • 22nd March 2017

The Kids of Koreatown

It’s 8 P.M. on a snowy winter evening and the dinner rush is in full force at Korean Village Restaurant. General manager Jason Lee stands tableside by two patrons who are dining at the 38-year-old Koreatown institution for the first time.

Post City • 21st February 2017

Brandon Olsen has gone bananas

Brandon Olsen is a man obsessed with process. Prior to opening of his French restaurant on Ossington, La Banane, the chef spent hours in the kitchen breaking down every element of his menu in progress.

Escapism Toronto • 7th April 2018

Life on the Harbour: Exploring Copenhagen's Waterfront

I'm convinced that the sky looks bluer in Copenhagen. Now, it could be that I’ve got my azure-coloured holidaymaking glasses on. Or that I’ve just lucked out with a sun-soaked summer weekend in a Scandinavian city that’s notorious for its cold, wet and moody weather.

Canadian Traveller • 1st December 2017

A Gilded State

While Florida’s warm oceans and natural beauty are typical draws for Canadians visiting the Sunshine State, why not consider its history and culture offerings by exploring its oldest city: St. Augustine?

enRoute • 3rd June 2018

Must-Try: Candy Making in Toronto

Satisfy your sweet tooth with a side of new knowledge at Barcelona-based Papabubble’s sleek Toronto candy shop. Watch hard candies, made with detailed designs and greetings (reminiscent of Murano glass), be rolled out to a final diameter of just one centimetre. Candy makers train for three months to learn their craft.

Escapism Toronto • 12th February 2018

Winging It: Pittsburgh

With a population of just over 300,000, Pittsburgh’s personality wavers between small city and big town. Skyscrapers in its Central Business District rival those of Toronto or New York City but span just a few short blocks. Without the fierce competition and aggressive real estate markets of larger metropolises, industries in Pittsburgh have room to experiment and grow.

enRoute • 4th February 2016

Must-Try: Wedding Band Workshops in Toronto

For a DIY take on your upcoming nuptials, head over to the Devil’s Workshop on Queen Street West, at the edge of Trinity Bellwoods Park. In the warm, intimate studio space behind the jewellery shop storefront, owner and instructor Sarah Wan offers a popular, weekly Wedding Band Workshop.

Post City • 17th May 2017

From Piano Piano to the Cancan

Two years ago, Victor Barry and his wife, Nikki Leigh McKean, promised each other to not open a new restaurant for at least a year. It was a difficult proposition for a chef still glowing from his latest venture — transforming Splendido into the wildly successful Piano Piano.

Extra Crispy • 13th September 2016

BeaverTails Are the Canadian Pastries Taking Over the World

To make a BeaverTail doughnut, whole wheat dough is hand-stretched into an oval shape and fried in canola oil. It’s still warm when the pastry is served, topped with cinnamon and sugar or more extravagant additions and part of the BeaverTails experience is watching the decadent treat being prepared in front of you.