Celine Song’s film Past Lives (2023) is a character study that beautifully portrays longing, empathy, love, and questions about identity.
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This year, give yourself permission.
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For Matthew Brearley, farming his parents’ land was an inevitability, even if his first career choice of chef, and his teenage self might have said otherwise.
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“A perfectly shucked oyster slides out of its shell and onto your tongue; its silky, cold texture lights up your senses.”
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The reason I like the Don Draper indoor pool scene on Mad Men has nothing to do with Jon Hamm’s dad bod.
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“We are a people-oriented business and the humans in the business are the biggest asset. For too long we've neglected workplace mental health and depleted the people in the industry.”
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I decided to reach out to people in the industry who have made the decision to stop drinking. Here are their stories.
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As I ushered in 2022 with my parents and made a wish that this year would bring better things to us all, I tipped back my champagne flute and took a celebratory sip – of sparkling kombucha.
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Fewer foods are more widely known and loved as soup. Ever since someone figured out that bones can be roasted, onions can be sweated, spices can be toasted, and most meat, fish, or veg can be thrown in, soup has always been on the menu. Just add water.
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For Curtis Stephenson, everything changed 20 years ago when he drank Riesling with Robbie Nellis.
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To say I am very interested in food is to say that comedians are very interested in laughter.
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Why can't a business do good? This was a question Aaron Cayer and his partners asked themselves when they opened their first skateboard shop, Antique, in Ottawa in 2011.
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Reflected even in our cocktail order there seems to be an overall yearning for something handcrafted, authentic, and classic; something that brings us back to what we feel were simpler times when consumers sought quality goods that would last, rather than many of the offerings that our current ‘disposable’ market provides.
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See those tiny dots in the little blue circle? Allow me to zoom in. That’s me on the left. My shoulders are in my ears because the water is freezing.
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I heard Chef Gavin Kaysen speak at Terroir Symposium in Toronto. Terroir's program has many compelling speakers on topics relating to food, but it was the passion in Chef Kaysen's voice when speaking about his Ment'or BKB Foundation that had me intrigued. When I found out his restaurant was in his hometown of Minneapolis, I was excited about adding a bit of culinary tourism to my trip.
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There's got to be some irony to the fact that on one of the sunniest Saturdays we've had here in Ottawa in a while, I was sitting in a dark, air-conditioned theatre listening to three authors talk about optimism.
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It is fitting that Donna Connolly hails from Newfoundland because her strength is like a rock. But even a feisty, determined woman like Donna needed the Heart Institute — and she and her husband Greg urge others across Canada to seek out its services, and to give generously.
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The day I fell in love with carbs was actually not a day at all -- it was an eve. New Year's Eve, 1978.
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The small glass tumbler leaves a wet ring behind on the dark wooden desk as he picks it up. He thinks to himself — If an ice cube clinks inside a glass of rye and no one is around to hear it, am I even drinking?
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It was a Sunday, and I found myself sitting in a wooden pew, inside a church with bright red hymnals perfectly spaced apart on the shelf in front of me. I looked up and saw beautiful wooden beams, multicoloured stained glass, and black and white hymn numbers on the wall, waiting their turns to be sung. But there would be no worship here today, nor any talk of spirituality. Or so I thought until Les Stroud began to share his life lessons.
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