


Recent acquisitions in the food startup space

Zestier, fresher tzaziki with endive & hot pepper

Language learning is like eating: take slow, steady bites & don’t binge (…or purge)

Food policy roundup 2017: utopia or imminent foodpocalypse

Favourite meals of the presidential candidates

Saving Cali: How Jerry Brown ‘quietly pulled’ the state ‘back from the brink’

On myth & movement(s)

Sergakis opens bar in NDG, fights ensue
Note on Michael Pollan vegan

Most urban farms not profitable, says new study
Food policy issues & the GOP, Democrats & presidential election

Food policy of the 2016 US Presidential candidates

Five famous recipes with only 3 ingredients

Whole Foods gets freakier

No tip restaurants have proved successful: will Danny Meyer’s endorsement work

Fault Lines in Food Writing

#GuacGate: My cold take, now grown colder

A totally off-topic post

9 inspiring aquaponics systems to inspire your setup

Aquaponics on campus: a university dining hall with a 250-gallon tank to grow veggies, herbs

Our affair with supermarkets

Site showing restaurant openings & closings in Montréal

Are supermarkets slowly coming back down to earth?

10 unusual ways to cook with rum

Restaurant Day Montréal – August 2014

Séralini’s hotly-debated GMO study published again amidst yet more skepticism

Dim Sum symbolizes election-fuelled language anxieties

Shaming no-shows: are archaic laws really to blame for the costs they incur?

Sunny side up eggs

Dish of the day: grouper tempura, banana guacamole

Dish of the day: Baked Spanish sardines & eggs

Dish of the day: radish and poached eggs

Dish of the day: poached egg taco with tomato & chili oil

8 baking practices we should bring back

Boulangerie 453
A glance at the scientific history of the saying “you are what you eat” via Steven Shapin

Serving / leftovers

Celebrity, morality and butter: Paula Deen affair points to something beyond the average tasty scandal

8 awesome shots of Milwaukee urban agriculture & food growth projects galore

Tasting shrimp 6 ways

This place only serves one dish

Moules, Concombre et Aneth at Maison Publique

Tables & ‘hoods

Ramen as it should be

Serving (2)
Row, row, row, row / Now, now, now, now

Serving (1)

The meal as radical gesture of hospitality
