The cold snap in January devastated B.C.’s stone fruit harvest this year, leaving chefs like Gus Stieffenhofer-Brandson and Matt Gostelow without some of their favorite summer ingredients. Despite the loss, chefs are getting creative with alternative ingredients like squash, zucchini, strawberries, tomatoes, fava beans, and morels. They are adapting their menus to focus on vegetables with natural sweetness and finding unique ways to use locally grown produce. While the absence of B.C.’s iconic stone fruit is being felt on grocery shelves and menus across the province, chefs are staying flexible and optimistic about the future. Farmers like Sukhdeep Brar have pivoted to growing ground crops like pumpkins, watermelons, and cantaloupes, offering new inspiration for local chefs. Despite challenges, the community is coming together to support growers and ensure a sustainable future for B.C.’s agricultural industry.