FROM THE ARCHIVE: For half a century David Suzuki has been a cautioning voice about our stewardship of the planet.
In honour of the upcoming Toronto International Film Festival we are revisiting our interview with the perennial discoverer, Cameron Bailey, who has an eye not just for what’s hot but also what’s important.
FROM THE ARCHIVE: The moon is such a familiar sight we often don’t give it a second glance. Yet it was not that long ago that Omega and the rest of the world looked to the moon.
Marc Bourg is pacing around my kitchen like an expectant father. “Is the cast iron skillet ready? Is the oven preheated?”
Scan the shelves of any gourmet shop and you’ll find a plethora of honeys. Ranging in colour from pale yellow to a deep amber hue, they often hail from exotic locations like Corsica or Provence not our own backyard. Miels d’Anicet is liquid Canadian gold.
FROM THE ARCHIVE: Don’t be surprised to find pig’s ears, partridge, and/or duck testicles in this, the epitome of French comfort food.
Normand Latourelle strides into one of the white tents anchored near the shores of Lake Ontario, where the members of his multinational equestrian spectacular, Odysseo, are having lunch. He is all smiles, even as he acknowledges that he can’t remember anyone’s name.
You’ve heard it said many times: “No two snowflakes are alike.” It’s the same with ski resorts. Some are large, some are small, some are friendly, others impersonal. Some push the limits of the best skiers while others make them yawn. But like the humble snowflakes on which they depend, each resort has its own personality.
If a six-deep battalion of bottles, pots, and packets already line your kitchen shelves, G. Detou is a dangerous place.