The Last True Hermit, and More

The Last True Hermit, and More

The Strange & Curious Tale of the Last True Hermit – GQ “For nearly thirty years, a phantom haunted the woods of Central Maine. Unseen and unknown, he lived in secret, creeping into homes in the dead of night and surviving on what he could steal. To the spooked locals, he became a legend—or maybe a myth. They wondered how

The Practical Modern Man Makes Soup

The Practical Modern Man Makes Soup

It’s winter and, as we all know, winter never ends. Luckily, a practical modern man’s ardour continues to make its warming presence felt in the fireside months. If such a man also had a lady who could use a little thawing après-ski, he could do worse than to begin by comforting her with a homemade soup matched perfectly to the

Boutique Grocery Stores in Toronto

Boutique Grocery Stores in Toronto

Since the recession first hit, Toronto fine dining has swung decidedly downscale, with the city’s trendy eaters instead becoming enamored with “upscale” versions of traditionally unfussy, economical standbys like eggs, grilled cheese and hamburgers. A curious corollary is that middle class types are more than willing to pay inflated prices for (here’s a buzzword that we really wish would go

The Sharper Chef, Calgary: Andrew Richardson, Blink

The Sharper Chef, Calgary: Andrew Richardson, Blink

Calgary’s “Sharper Chef” series is written by food and drink aficionados, and features prominent chefs, brewers, vintners and distillers who are willing to share some of their finest (and oftentimes secret) recipes. In this installment, executive chef Andrew Richardson of Blink shares his recipe for a locavore delicacy: braised Alberta rabbit with two mustards. Ingredients 20 rabbit legs 200 g

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