Foundation of Change
David Suzuki looks back on a life of increasing activism and improbable fame.
FROM THE ARCHIVE: For half a century David Suzuki has been a cautioning voice about our stewardship of the planet.
Volume 18
A Conversation With TIFF’s Artistic Director Cameron Bailey
Eye of the beholder.
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.
The First Watch on the Moon: the Omega Speedmaster
A history of the Moonwatch.
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.
Steak Meister Marc Bourg
The butcher's trade.
Marc Bourg is pacing around my kitchen like an expectant father. “Is the cast iron skillet ready? Is the oven preheated?”
Is this Canada’s Best Honey?
Miels d'Anicet is the pride and joy of beekeeper and bee breeder Anicet Desrochers and Anne-Virginie Schmidt.
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.
Cassoulet
The hearty, slow-simmered dish.
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
The horseman.
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.
Park City, Utah
Come ski with me.
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.
Fine French Foods
G. Detou in Paris
If a six-deep battalion of bottles, pots, and packets already line your kitchen shelves, G. Detou is a dangerous place.
