This Tomato and Watermelon Salad from SOUTH is Sensational
Decadent Chocolate Chunk Cookies from “Peace, Love & Fibre”
“Dear Canadians, Fibre not only keeps you regular, it lowers your chances of developing breast cancer and heart disease. Add a salad to your day, eat a handful of nuts, switch to whole grains, eat some beans! Signed Your Body” – Mairlyn Smith.
Char Siu Pork in Lettuce Cups Served at a Launch for “Farm to Table”
It was the year 2005. In search of a geographical cure with an escape to the bucolic countryside, I moved lock, stock and barrel from the big smoke of downtown Toronto where I had lived and worked for 30 years to the small rural Ontario town of Stratford – the land famous for swine and Shakespeare.
Sistering – a drop-in for homeless and marginalized women – has been a stalwart front-line facility in downtown Toronto since 1981.
Today, this busy place is located on Bloor West at Dovercourt and, for the past three years, it has expanded its services to be a “low-barrier” shelter. That means that they operate 24/7 and turn away no-one. With the homeless crisis reaching a peak this year and only getting worse, it’s a crowded spot.
It was May, 2004, during a glitzy dinner celebrating that year’s James Beard Awards at a mid-Manhattan hotel.
Gabriella Gershenson, at that time a fledgling food writer living in New York, was seated next to me. I discovered that I and this soft-spoken young woman with thick, wavy black hair and a winning smile were kindred souls.
Keith Richards liked this article by me so much, he signed a copy. It appeared in the Toronto Star in the summer of 1994 while the Rolling Stones were living in Toronto rehearsing for their Voodoo Lounge tour. (Update: I’ve recently perfected the ultimate version of Shepherd’s Pie that appears on the Recipes page of this site.)
Chef Matty Matheson is a rising star mostly thanks to his inimitable wit, outrageous antics and yes, cooking talent. His never-dull hit show “Dead Set on Life” on VICE TV along with his huge – and growing – popularity on social media are icing on the cake.
“You need almost no cooking skills to make the world’s greatest pancakes” – Munchies Staff
Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.