Adapted From
Tracy WanWhy we eat what we eat: home cooking, fine dining, and the in-between.
| Platform |  | Pricing | Only free issues | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 67 | Founded | 6 years ago | Last Issue | a month ago |
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What Toronto does best happens in our restaurants
Whenever I eat in a different city, I find myself thinking about mine. It has spoiled me, to a degree. For all that Toronto gets wrong, we do food right. Ours is a city of innumerable culinary talents, some born here and many who’ve settled...
The instinct to protect what we love
Idle behind any vehicle in Quebec, and you’ll note the provincial motto, inscribed on the license plate: Je me souviens. I remember. For many, it is a reminder of Quebec’s unique history and heritage, a nod to the province’s ongoing efforts...
Antylia, and the preservation of the human touch.
I don’t crash out often, but when I do, it’s when I see human beings exchange the most delicious currencies of being alive for the tasteless outputs of generative AI. More concerning than the technology itself is how willing we are to give...
Yan Dining Room, and meeting me at a very Chinese time in my life.
By now, you’ve surely seen the memes: everyone’s becoming Chinese. In what feels like an episode of sleep paralysis, I woke up one day in January in the cultural upside-down. Here, the people who once pulled their eyelids to the side and ye...
Fat Rabbit, and the strange timing of the steakhouse renaissance.
Humans are funny creatures. By now, most of us know that eating meat is bad for the environment, and beef is the worst offender; we’ve heard that the earth is closer than ever to becoming inhospitable to us. In the United States, which rema...
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Writer, smeller, sentient flesh prison.
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