Vancouver chopsticks get a second, higher-class life

Behold the humble bamboo chopsticks.
Most people see them as disposable utensils, something to be used over their sushi lunch or Chinese take-out, then thrown away.
But in them, Felix Bock sees the future.
A bamboo chopstick, he said, is almost a perfect raw material. Neatly tapered. No knots or cracks. Made with a fast-growing sustainable resource.
“It’s just not justified we use them as chopsticks only,” says Bock, founder and CEO of ChopValue, a Vancouver-based company that