No Pressure Cookbook Club
In our latest At the Heart of the Community interview, we spoke with Rebekah Ho, the founder of Vancouver’s No Pressure Cookbook Club, a space where food and connection come together in the most welcoming way.
In a city where meeting new people can feel like a challenge, Rebekah has created a space that combines one of life’s greatest connectors - food - with a relaxed, inclusive community spirit.
What inspired you to start the No Pressure Cookbook Club
A friend of mine moved to Montreal and joined a cookbook club there. She didn’t know anyone but loved to cook. I realized there wasn’t anything like that in Vancouver, and I wanted to create a space for people to meet, cook, and connect. The city can be hard for making friends, and this seemed like a fun, welcoming way to do it.
Why the name “No Pressure”? What does that philosophy mean to you?
The idea is that everyone can join at their own comfort level. Pick a cookbook, choose a recipe, and bring it to the event. It doesn’t have to be perfect - if a dish doesn’t turn out, you can grab something from the store or even takeout. The food is fun, but it’s not the most important part. What really matters is showing up, connecting, and having a good time.
How do the events usually work?
I organize the venue - often my husband’s workplace, Birds and the Beets - or partner with other spaces. We send out invites, sell tickets, and sometimes collaborate with other local businesses, like cookie makers or florists.
Everyone brings a dish from the chosen cookbook, potluck-style. Most people come alone, which I find incredibly brave, but the conversations start naturally. The first question everyone asks is usually, “What did you make?” - which makes breaking the ice easy.
What are some of your most memorable moments?
I love seeing people exchange contact info and follow each other on Instagram after events. It’s amazing to see friendships forming. Some people go above and beyond with their dishes - like a guest who had never made Asian food before making dumpling wrappers from scratch - but even when effort varies, the sharing and connection are what make it special.
You’re planning an event with our client Two Rivers Meats! What can people expect?
Yes! We have an exciting event planned for February 2026, and here’s a peek at what people can expect. The format will be slightly different from the usual No Pressure Cookbook Club, and it grew out of a natural connection - I was introduced to Two Rivers through Bad Academy, and we started talking about cookbook exchanges.
If you love cookbooks, you probably have a few you’ve cooked through or never used, so this will be a chance to share what you love and pick up something new. Two Rivers, who supply meat to some of the best restaurants in the city, will be part of it, and we’re asking attendees to bring a dessert. It’s going to be a fun way to connect, share, and celebrate our love of cooking and community.
What are you most excited about for the future of the club?
I just want to keep putting on events and staying chill about it - part of the “no pressure” philosophy is keeping it relaxed. I’m always excited to partner with new brands, restaurants, and menus, and I hope the community continues to grow.
What do you hope people take away from the No Pressure Cookbook Club?
That food is a connector, but the real magic is in the people. You don’t need a perfect dish or elaborate effort to make a meaningful connection. Sometimes all it takes is showing up, sharing a meal, and enjoying the company.
