Copying the Oldtimers
Everything tastes better at Pete and Mary’s. Beets have bite, tomatoes ooze with tart juice, and the chocolate cake is moist and thick with flavour. […]
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The Customer Is Often Wrong (and That’s Okay)
I’m not Katya McQueen and I do not work in the coffee trade. But this is to your advantage. What I am is a writer
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Ukulele Revolution
The humble ukulele is undergoing a revolution. Ukulele clubs are springing up around the world, big-name rock stars are strumming the small, four-stringed Hawaiian guitar,
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International Potluck Party
Aman with dreadlocks dangling down his back sips a New Zealand-inspired kiwifruit cocktail. He’s deep in conversation with a companion clothed in a gabbi (a
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Sharing Their Roots
Kim Beggs, Jonathan Byrd and Corin Raymond were driving from Medicine Hat to Calgary when I spoke with them about their current musical tour. But
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The Secret Ingredient
The Iron Chef, a competitive cooking show, opens with dramatic music, a swelling crescendo of exciting sound building as the camera zooms around a dramatically
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Crunch Time: Cooking for AWG
Gene Batten sits peacefully in the Yukon College bistro during an off-hours hush. For the college’s manager of food services and co-ordinator of the culinary
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The Joy of Drumming
The first time Lonnie Powell noticed the drums was when he was a kid at a wedding with his mom. He watched the drummer in
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The Largesse of Yukon Art
Harreson Tanner and Serena Kovalosky have just returned from a two-week scouting mission around the territory, but there is no sign of road-weary haggardness. Instead,
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Embrace the Colour Wheel
If Italian gastronomy is all about family, Japanese cuisine about purity and technique, Mexican cooking has always been, at least to me, about colour and
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