Parksville-Qualicum the new culinary destination

I’d be lying if I could tell you exactly what I’m eating.
There are mysterious greens in the “wild craft salad,” unidentifiable herbs floating in a fragrant teacup of soup, something pickled, something curried, and other things sprinkled with seeds and spices and, I think, vegetable ash. And then there’s the soda, bright purple, naturally fermented, funkily floral.
It’s all very good, though, vibrant and fresh as only foodstuffs plucked right from field and fo