Food Archive
by Derek Webster
When you like something, sticking to it can be the very best idea.
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by Maisonneuve Readers
Maisonneuve Readers Write Back
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by Diana Wilson
A lapsed vegetarian fleshes out her reasons for returning to meat
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by Marko Sijan
A budding writer discovers that kitchens are stranger than fiction
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by Taras Grescoe
Two philosophies of fishing collide on BC’s North Coast
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by Meredith Erickson
Artist Nicholas Kashian updates an American classic for the 21st century.
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by Mona Awad
Recently married into a Mormon family and seeking redemption in the Jell-O Belt
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by Jared Young
Jared Young snacks on grubs, wings and exoskeletons
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by Rina Palta
Molecular gastronomists are creating the uncreatable
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by Sam Kean
A son remembers how his father mixed servings of chocolate and justice
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by Tadzio Richards
When everyone wants the same piece of land, can food resolve conflict?
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by Megan Stewart
Does comfort food get better than Kraft Dinner and ketchup? Mais oui.
by Derek Webster
When you like something, sticking to it can be the very best idea.
ISSUE 43
Tenth Anniversary: Spring 2012
online content:
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by Paul Gettlich
What really happened at Occupy Toronto?
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by Christopher Szabla
Occupy and the Arab Spring are often glowingly compared to the decentralized, democratic internet. But that very similarity may have doomed these movements from the beginning.
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by Maisonneuve Staff
A decade of Maisonneuve.
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also in this issue:
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by Tim Falconer
How can someone who passionately loves music also be a terrible singer? Tim Falconer takes up voice lessons—and discovers the surprising science of tone deafness.
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by Deni Y. Béchard
As a teenager, Deni Y. Béchard went to Vancouver to live with his father, an ex-con with a penchant for telling tall tales. He met a man desperate to forget the past.
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by Johanna Skibsrud
"She felt a great sadness. She would remember next to nothing of this, even soon."
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[see full issue contents]
