The People’s Potato.
Once a bastion of communal starches, now in recent years a haven for bouillons of mass cilantro. Sure, it still draws unassuming crowds of... » Full Story
The people’s potato
Vegan soup kitchen serves free vegan lunches every weekday at the Sir George Williams campus. Totally devoid of all animal products and even... » Full Story
Have you ever eaten nails? Baked mud pies? Been a dog? Probably not, but maybe you’ve experienced pica in other ways. Pica is a bizarre disorder that compels sufferers to eat... » Full Story
The 115,000 Montrealers who were assisted by food banks this year may have a harder time getting a good meal this holiday season.
“It’s not [looking] good,” said... » Full Story
I enjoy eating meat. Love it, actually. I couldn’t picture life without it. So am I a bad person?
It used to be a simple question. Meat was necessary and avoiding it... » Full Story
lose your eyes and take a bite of an unknown substance. What does it taste like?
The wonderful world of taste that we experience every single time we put something into... » Full Story
It’s an undeniable fact that fewer female chefs meet the same successes as their male counterparts. Although more than half of employees in the cooking industry are female,... » Full Story
Congratulations, ladies: we’ve finally moved out of the kitchen and into the butcher’s shop.
Beauty in the modern world is about more than just tender innards. So you... » Full Story
Call me a food feudist, but something about the tradition of cookbooks challenges my feminist sensibilities.
Perhaps I have been heavily influenced by the existential... » Full Story
The Link Volume 31 Issue 01