MoRoCo is Choc Full of Flavour!

By Sukaina Jamil

The Salty Sugar Daddy, left, and the Macaron Madness, right. How can you resist?! (Photo: Aya Baradie) 

The Salty Sugar Daddy, left, and the Macaron Madness, right. How can you resist?! (Photo: Aya Baradie) 

The end of March is creeping up on us, and you know what that means - an unpredictable amount of winter weeks still lay ahead. Luckily Toronto is full of cute spots that make great hot beverages, ones that you can hold on to in order to warm up and then chug down after the cold air brings it down to lukewarm temperature after about two minutes. What is, arguably, the cutest spot of them all, you ask? Picture pristine pastel purple walls, cute decorative cakes and chocolates on display and a macaron shelf that will have you drooling.

MoRoCo Chocolat opened nearly two years ago, located just beside the Dupont subway station. They relocated to this neighbourhood after closing a full-restaurant sized location in the Yorkville area, opting instead to open up a small corner shop.

“The neighbourhood has been really welcoming,” says employee Samara Koziol

But enough about the location, and onto the chocolate!

MoRoCo is most well-known for their beautiful 16 oz. cups of hot chocolate, with a variety of flavour choices including the “Salty Sugar Daddy,” which comes with crushed snickerdoodle cookies, pretzels and a caramel drizzle. Another popular flavour is “Macaron Madness,” which is topped with whipped cream and crushed macaron shells. Their hot chocolates are offered with a choice of dark, white or milk chocolate and are often served with a spoon due to everything that’s going on on top.

“I’ve worked at a couple of other confectionery and chocolate shops and I find that this one is the most creative one that I’ve worked at,” says Koziol.

If we could put a heart eyes emoji here, we definitely would (Photo: Aya Baradie) 

If we could put a heart eyes emoji here, we definitely would (Photo: Aya Baradie) 

For anyone who prefers cold food and drink no matter the weather, do not fret! MoRoCo also offers milkshakes and gelato on their menu. They get their gelato from a shop on Queen St. W. called Death by Venice and have flavours you might not see anywhere else! Strawberry Thai basil juniper, anyone?

Koziol says that the owner of the chocolate shop, Kelly Kimmel, has put a lot of herself into the aesthetic of the store.

“All of the chocolates that we have sitting out have been hand-designed on top,” she said. “The walls are a very particular colour purple because that is what the owner adores.”

Kimmel’s goal for the store’s look was to combine vintage European designs with modern trends and tastes. Her hard work, combined with the efforts of the passionate staff, are seen clearly in the design of the store and the quality of the chocolate.

From the looks of it, the weather won’t be getting warmer any time soon. So make the most of the flurries by grabbing some fancy, piping hot hot chocolate as soon as you can!

Next stop: Decadence Drive (Photo: Aya Baradie) 

Next stop: Decadence Drive (Photo: Aya Baradie) 

This piece was edited by Isabelle Kirkwood

Chicken Fingers of Toronto: Top 3 Con-Tenders

By Kelly Skjerven

You know that feeling you get when you go out to eat and hate almost everything on the menu? I have always been a picky eater, and I have a pro tip for you: chicken fingers are my holy grail (unless you’re vegetarian of course, in which tofu nuggets are great). I’ve always been a picky eater, so chances are I’m ordering chicken fingers almost any time I go out to a bar or restaurant. After my many travels as a chicken finger connoisseur, I've come up with a list of three bars and restaurants that have Toronto’s tastiest tenders!

1. Duke’s Refresher + Bar

Photo: Duke's Refresher + Bar

Photo: Duke's Refresher + Bar

The atmosphere of this bar is amazing. Great music is always blasting, the drinks are delicious and the chicken fingers are of the highest stature. One day, I told my friend I was craving greasy pub fingers and we set off on a journey. We were in the downtown core and I had always wanted to try Duke’s, as it was recommended to me on countless occasions. I was not disappointed, to say the least. The menu describes the meal as “fresh, never frozen and breaded to order” and I believe it. The breading was so flavourful, and the chicken is so tender that the breading fell off of the meat completely.

2. Fran’s Restaurant and Bar

You can never go wrong with Fran’s. Or chicken fingers. Fran’s serves up some classic deep-fried chicken fingers whose flavours are only amplified when dipped in tangy plum sauce. There’s also an option to have them tossed in different sauces such as barbeque, honey garlic, hot and extra hot, which are an awesome way to vamp up your meal!. Whatever your preferred eating approach, you’ll definitely be licking the plate clean.

3. Imperial Pub

Photo: Kiara Julien

Photo: Kiara Julien

Last but not least, the ‘campus’ pub. Imperial is a great place to kick back after a long of day of lectures and labs. They’re known for offering up some of the best comfort food, such as burgers, nachos, fish and chips and much more. Their chicken fingers are the perfect amount of greasy that you’ll want to soak up after a long day. You can get them with golden-crisp fries or on a combo platter which also includes mozzarella sticks, onion rings, fries and a cheese quesadilla. You might want to bring a few friends to share with you if you’re going to opt for the platter, or eat it all on your own, no judgement here!

All three of these restaurants are perfect spots to satisfy any fried chicken craving. With individual elements that make each place’s chicken fingers unique to their menu, it’s hard to pick just one to go to! I hope you give all three of these diners and pubs a try, you’ll thank me when you’re fighting the urge to lick your fingers after.

This piece was edited by Sukaina Jamil.

Notable Canadian Oscar Winners throughout History

Oscar-season is officially over and this year brought Canada's fair share of homegrown nominees. Let's take a look back through the history of the Academy Awards to look at Canada's most notable winners. 

1. Mary Pickford

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Mary Pickford of Toronto won the second Best Actress award in Oscar history (however the first award for an actress in a talkie) for the 1929 film, Coquette. Although Pickford retired shortly after from acting in 1933, she would receive an honorary Oscar at the 1976 Academy Awards for her contributions to the world of film.

2. James Cameron

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For producing the (then) highest-grossing film of all-time, James Cameron won Best Picture, Best Director and Film Editing in 1997 for Titanic, which earned a record-breaking total of 11 Oscars.  

3. Norma Shearer and Marie Dressler

Complex.com

Complex.com

Continuing the trend of Canadian actresses dominating the early Oscars ceremonies, French-Canadian actress Norma Shearer won the Best Actress award at the third Academy Awards for the 1930 film, The Divorcee. Canada’s Marie Dressler then won the Best Actress award for her performance in the 1930 film, Min and Bill at the fourth Academy Awards.

4. Harold Russell

Complex.com

Complex.com

Despite being a disabled World War II veteran, Nova Scotia-born Harold Russell featured in the 1946 film The Best Years of Our Lives, for which he claimed the Best Supporting Actor award. Russell lost both of his hands in combat, and received a second Oscar that night for ''bringing aid and comfort to disabled veterans through the medium of motion pictures.''

5. Norman Jewison

Complex.com

Complex.com

Through the years, Jewsion’s films have won 12 Oscars- including Best Picture in 1967 for In the Heat of the Night, and have been nominated for a total of 45. He himself has been honoured as a seven-time Oscar nominee, and in 1999 received the prestigious Irving Thalberg Award at the Oscars.

6. Christopher Plummer

Complex.com

Complex.com

Known for his iconic role as Captain Von Trapp in The Sound of Music, Plummer won his first Oscar in 2012. He received a standing ovation when he won Best Supporting Actor award in the independent film, Beginners. The then 82-year-old was the oldest person to have ever won an Oscar.

7. Walter Huston

Complex.com

Complex.com

Playing a wounded ship’s captain in Humphrey Bogart’s 1948 film, The Treasure of the Sierra Madre, Toronto-born Walter Huston won the Best Supporting Actor award. His son John won Best Director that year for the same film.

8. Anna Paquin

Complex.com

Complex.com

Making her debut performance at just age 11, Winnipeg-born actress Anna Paquin picked up her Best Supporting Actress award for the 1993 film The Piano. That night Paquin became the second-youngest Oscar winner of all time.

9. Denys Arcand

Complex.com

Complex.com

Arcand is the only French-Canadian director in history to take home an Oscar, along with being nominated three times, all in the Best Foreign Film category. He was nominated for The Decline Of The American Empire in 1986, Jesus Of Montreal in 1989 and won in 2004 for The Barbarian Invasions

10. Paul Haggis

Complex.com

Complex.com

Haggis became the first screenwriter to write two Best Film Oscars back-to-back- Million Dollar Baby and Crash in 2004 and 2005- the latter of which he directed. For Crash, he won Academy Awards for Best Picture and Best Original Screenplay.

Hedley's second show since announcing hiatus sees lone protestor and continued trend of “frat boy” antics.

Frontman Jacob Hoggard, identifies as Donald Trump, covers Frank Ocean and takes a fan’s phone, again.

Photo by Benjamin Hargreaves/CanCulture.

Photo by Benjamin Hargreaves/CanCulture.

By Benjamin Hargreaves

Hedley’s Jacob Hoggard continued his “frat boy persona” and habit of stealing phones during the band’s Cageless tour stop in Peterborough, Ont. on Friday, marking their second performance since announcing an indefinite hiatus amid ongoing sexual misconduct allegations.

With performers Shawn Hook, Neon Dreams and most recently, Quebec City’s Liteyears, cancelling as Hedley’s opening acts, the band took the stage with only a few songs played over the speakers as an opener.

Multiple women on social media have spoken out against Hoggard regarding alleged acts of sexual misconduct. Most recently, on Feb. 25, a 24-year-old Ottawa women came to the CBC with accusations against Hoggard regarding several alleged encounters occurring in 2016. 

After this allegation was published, Hoggard released a statement on Twitter admitting to behaving in a way that “objectified women.”

Roughly an hour before the show began, Hoggard took to Twitter again, this time acknowledging that the CBC has told him new allegations are going to come out from yet another woman, writing, “The allegation is startling and categorically untrue. It is not within my capacity as a person to force anyone beyond their boundaries."
 

“What’s going on Peterborough?” Hoggard shouted to a crowd of roughly 2,300 people in the venue that has a concert capacity of about 5,000. The crowd cheered as Hoggard began singing “Better Days”, a song from their new album, Cageless.

Hedley’s setlist for the night would also include their hits “Anything,” “Cha-Ching” and “Lose Control” as well as “Bad Tattoo” and “All Night” from their most recent album, all being received with deafening cheers from the audience.

However, Hedley’s visit to Peterborough was not well received by all.

“It makes me angry [that] this is happening,” says Shawna Blackwood a 26-year-old Peterborough resident and only protestor at Hedley’s Peterborough performance.  

Blackwood stood outside the Memorial Centre for just under an hour leading up to Hedley’s 7:30 p.m. scheduled start.

Shawna Blackwood protesting outside of the Memorial Centre in Peterborough, Ont. (Photo by Benjamin Hargreaves/CanCulture)

Shawna Blackwood protesting outside of the Memorial Centre in Peterborough, Ont. (Photo by Benjamin Hargreaves/CanCulture)

Blackwood believes the Memorial Centre should have cancelled the show, much like the Windsor Ont. venue did to Hedley’s scheduled performance on Mar. 11. She also believes peaceful protest is useful in the wake of sexual misconduct allegations.

“I’m just here commending their bravery,” Blackwood said referring to the women speaking out against Hoggard. “I’m providing access to information about reporting sexual assault and the fact that consent is sexy and no means no.”

Blackwood  stood outside the entrance to the Memorial Centre holding a sign reading “She said no!” in reference to the Ottawa woman who came forward, for roughly five minutes before two security guards approached her. Each guard took a pamphlet she was handing out on how to report sexual assault and then asked her to leave the property.

Hedley’s performance on Friday included a rendition of Frank Ocean’s, rather explicit track, “Self Control,” which Hoggard delivered as a solo.

Hoggard continued, what The Canadian Press reporter David Friend coined, his “frat-boy persona,” after taking a fan’s phone in their Brampton, Ont. show on Mar. 1.

Almost mirroring his antics from the night before, Hoggard called out a fan in the front row for texting during the show. He proceeded to ask for the phone and after scrolling through her contacts, called the girl’s father.

“Hey, it’s Jake from Hedley, we’re on stage at the Hedley show in Peterborough,” Hoggard said.

Hoggard stayed on the phone with the girl’s father for another 15 seconds, before saying “I miss you and I wish you were here at the Hedley concert. I’ll talk to you later. TTYL. BRB. LOL. JK Dad,” and hanging up. After scolding the girl once more for texting he ended the charade by taking a selfie on the girl’s phone.

Hoggard would not directly address the allegations against him but he would repeat a speech he has delivered in multiple performances, including Hedley’s Brampton show the night before.

“Peterborough, thank you for standing behind us,” he said, “for believing in us and loving us every step of the way.”

“It’s fans like you that keep us doing what we are doing,” Hoggard continued. “We couldn’t get through this without people like you, through the ups and the downs, through the highs and the lows, the good times and the bad. ‘Cause Peterborough, sometimes life sucks and that’s why we’ve got you, ‘cause Peterborough sometimes life sucks and that’s why you’ve got us.”

The crowd then assisted Hoggard with the final verse of the song, with Hoggard ending it by saying goodnight to the crowd.

The response was not quite a standing ovation, but it was enough to bring the band back to the stage for one encore song.

This piece was edited by Valerie Dittrich. 

 

Here's How to Order Vegan at Your Fave Fast Food Restaurants

By: Natalie Michie

Many vegans might agree that fast food restaurants aren’t their first choice when it comes to getting a proper meal. However, sometimes these pit stops are unavoidable. My shift to a vegan lifestyle has certainly not stepped in the way of my love for junk food, so I can relate first-hand to having moments when you just want to go to your favourite drive-thru, burger joint or sandwich shop and pig out.

If you’re vegan and are at a loss at the fast food counter (because let’s face it - it’s a stereotype that all vegans are healthy), go ahead and try out some, or all, of the items listed below!

Taco Bell

The Crunchwrap Supreme made vegan (PopSugar)

The Crunchwrap Supreme made vegan (PopSugar)

Taco Bell has a wide range of vegan options. If you’re looking for a quick bite, they do a great job of accommodating plant-based diets. Although there aren’t many meals on the Taco Bell menu that are originally made vegan, it is very easy to “veganize” most items.

For any items with beef or chicken, you can easily swap out the meat for hardy black or refried beans. Plus, for any meal that has cheese or a dairy-based sauce, you can ask for it to be made “fresco-style,” and Taco Bell will replace the dairy with guacamole or pico de gallo.  Add to this any of their salsas and their vegan seasoned rice, and you’re good to go. This method will allow you to stay ethical without feeling like you are losing out on the substance of the meal.

Along with swapping out animal products for vegan substitutes, Taco Bell also has some delicious items that are accidentally vegan, such as the chips, fries and cinnamon twists! The Mexican restaurant chain also added a “How to eat vegan at Taco Bell” section to their website, so props to you for thinking of us, Taco Bell.

Starbucks

Starbucks Green Tea Soy Frappuccino (Urban Tastebud)

Starbucks Green Tea Soy Frappuccino (Urban Tastebud)

As a frequent consumer of overpriced specialty coffee drinks, the vegan options offered at Starbucks are of great importance to me. Not only do they offer dairy-free milk alternatives like soy, almond and coconut, as well as vegan syrups like vanilla, caramel, hazelnut and mocha,, but if you’re looking to grab a snack or even a quick meal, they’ve got you covered.

Most bagels at Starbucks are vegan, like multigrain, plain and cinnamon raisin. My all-time favourite snack to get when I’m on the go is a multigrain bagel with a packet of the organic jalapeno avocado spread. It’s delicious!

If you’re looking for a hot breakfast to go with your coffee, you can also opt for their whole grain oatmeal with any of the topping choices. One of my favourite treats from the coffee company are Justin’s Peanut Butter Cups. Don’t let the “contains milk” message on the back of the package steer you away - the company added that to their packaging a few years ago because they process their chocolate in a facility that processes products with dairy as well. Although the peanut butter cups are dairy-free, the company included this as a precautionary message to help customers who are severely allergic to dairy.

In August 2017, Starbucks came out with a more substantial meal option for vegans, which was a welcome change. The baby greens and brown rice protein bowl has 15 grams of protein, and I can assure you that it will fill you up.

Tim Hortons

Tim Horton's Harvest Vegetable Soup (Tim Hortons) 

Tim Horton's Harvest Vegetable Soup (Tim Hortons) 

Being that Tim Hortons is the staple fast food restaurant in Canada, they’ve got to have some vegan options, right? Fortunately, the renowned doughnut chain has a vast selection of vegan-friendly items! Although they have not yet hopped on the dairy-free milk bandwagon for their coffee and teas, they do have a pretty good selection of vegan food options if you’re looking for something to eat with your (black) drink.

Similar to Starbucks, Timmies offers some helpful breakfast options for those who follow a plant-based diet. Their menu offers oatmeal with two different flavours to pick from, maple or mixed berry. Plus, most of their bagels are vegan, including plain, blueberry, everything, cinnamon raisin, sesame seed, poppy seed, and pretzel. For spreads, you can opt for jam or peanut butter. I recommend trying the cinnamon raisin bagel with peanut butter, it’s amazing!

If you want to get some in your five a day, the harvest vegetable soup is a warm, hearty option that is perfect for a cold Canadian winter day.day. They also have a vegan garden salad, which you can eat on its own or on a roll for a makeshift sandwich. Just make sure you steer clear of the specialty bagels, 12 grain bagel and any croissants, as they have animal products in them, according to the company’s Ingredient Information guide.

If you’re a carb addict like me, you’ll be pleased to know that both the savoury potato wedges and the hash browns made at Tims are vegan-friendly. This is ideal when paired with a salad or coffee, or even juston their own. And for those who argue that a meal can’t solely consist of potatoes, to that I say, who hurt you?

Subway

Subway's Veggie Delite (Subway) 

Subway's Veggie Delite (Subway) 

Subway is definitely my favourite fast-food restaurant if I’m looking for a satisfying quick meal. With the bread options ranging from hearty Italian bread to wraps and ciabatta, stopping at Subway for a veggie sub is always a good option when you’re on the go.

Go ahead and pile on any of the vegetable toppings, and then top it with your choice of sauces. Options include yellow mustard, oil, vinegar, sweet onion sauce, Italian dressing and Buffalo sauce. You want to avoid any dairy-based sauces, so just keep an eye out for sauces that look creamy. Don’t be afraid to clarify with employees which sauces have dairy and which don’t. You also want to avoid sauces that have animal products other than dairy, such as the honey mustard sauce.

My favourite is a veggie sub on toasted Italian bread with sub sauce and salt and pepper, simple but so tasty!. If you’re a first-time Subway visitor and you don’t know what veggies you want, you can make it easy by ordering the Veggie Delite, which is just an assortment of vegetables with your choice of sauce.

Specific options vary per location, so feel free to visit your favourite fast food restaurant and ask what options they have that suit your diet. Most places have vegan bread and non-dairy spreads that you can order if you’re in a pinch. No matter how meat-based a restaurant seems, there is almost always something you can find to eat, even if it’s just grabbing a salad and some bread and passing it off as a sandwich.

Point is, it’s not as hard as you might think to find vegan options at any food joint. I hope you found this helpful, and I encourage you to go out and try "veganizing" menu items at a fast food franchise near you!

At the end of the day, despite our differences, junk food holds a special place in all of our hearts!

This piece was edited by Sukaina Jamil. 

Rising stars: Vincentian-Toronto designer Rhonique Ballantyne

By Aya Baradie 

Rhonique.png

Making fashion sketches during law class on the small island of Saint Vincent in the Caribbean, Rhonique Ballantyne never imagined her success as a fashion designer in a fast-paced city like Toronto. Now, only a few years later, she sits with numerous awards, including “Best in Show” and “Most Media Ready” for her latest fashion collection, Artifice. She studied fashion design at Seneca College in 2011 and received a diploma in fashion design. She opens up about her journey to fashion and her own struggles and successes as a new designer:

Describe the process of creating a design from the idea to the finished collection.

There's nothing simple about translating an idea from your mind and then bringing it to life. It's a whole process. The collection [Artifice] took a whole year to create, focusing all my energy on how to do it properly. I start by finding a few ideas and adding them to my inspiration board. This includes shapes, colours and silhouettes. I had to do over a 100 sketches for a four-piece collection. Sketching out 100 different outfits gets you the full range of ideas and that way you get the best of the best basically. After the 100 sketches, you condense it even further and develop those outfits that stand out.  

What was your latest collection "Artifice" inspired by?

It was actually inspired by a game of chess. I very much knew I wanted to pick up those faceted pieces and that can all be reflected in this collection. I didn't want my final collection to be just flowers or something else overplayed. This collection would set the pace for the rest of my career and so I wanted it to have meaning behind it, and chess is a game that is very rich in metaphors. The pawn in a game of chess is able to transform into any piece it desires as long as it successfully navigates the board and makes it to the other side. That really struck a chord to me what with my own upbringing and where I started out in life. It doesn't matter what hand you're played in life, you can choose to navigate it as you please and really make a change.

What challenges do you experience while you design?

My challenges were mostly financial. Fabric is really expensive, so I had to make do with the finances I had at the time when I was in school. I do think that the challenge of money helped me to really get creative with the resources I had. If you really analyze the pieces, they are all just simple materials, but the way it presents itself is of much higher value.

What happens when you get stuck on a piece?

This happens quite a lot, but when it does, I feel like I just have to walk away from it for a bit and do things that don't relate to fashion. There's a lot of beauty and inspiration in the world outside of fashion. Music, in particular, is really helpful when I'm stuck on a design piece. I tend to listen to artists whose passion can be felt in their music, like Beyoncé and Kanye West, feed off their energy.

How did you get into fashion?

Before I even started out in fashion school, when I would buy clothes, it would make me feel very confident about my image. That feeling of confidence that fashion gave me was a big reason for going into this industry because I realized I wanted to give that feeling to someone else.

 Did you have an "Aha" moment that made you realize you wanted to do fashion?

My grandmother was a seamstress and I spent a lot of time watching her work while I was growing up. I feel like what she did really resonated with me. Even in the Caribbean while I was studying law, I would get distracted easily during class and I would be sketching outfits.  

Tell me about your transition from Saint Vincent to Toronto.

Saint Vincent was an incredibly small island and I think I always knew I wanted to do bigger things for myself outside of the Caribbean. Coming to Toronto, it was definitely difficult. I would get lost a lot and attract stares because of my heavy accent and I didn't really have any friends here when I first started out. It's like you're starting your life from scratch.

How has your Caribbean upbringing influenced your work ethic?

One big thing I was taught growing up in Saint Vincent was to be resourceful. We didn't have much going on for us on that tiny island, but we made the most with what we had. We also were used to waking up very early in the morning to get work done and that's a habit I carried on to Canada and has helped me succeed as a designer.  

What motivates you to continue designing?

My family is a huge motivator for me. My mom raised my siblings and I as a single mother and most of what I'm doing is thanks to her. I feel like each generation should aim to do better than the previous one and I want to create a legacy for my family through fashion. I feel like I have a certain point that I'm trying to get across with fashion and designing helps me share it with the rest of the world.

How was your family's support when you decided to pursue fashion?

When I first applied to the fashion program, my mom thought I was applying to nursing. When she found out I never actually applied to nursing, and that I got accepted into fashion, she was really upset and we didn't talk for a couple of weeks. She thought it was a joke telling me "How could you do fashion design with no sewing experience?" I had to show her what I was capable of doing and how hard I was willing to work to succeed. After winning a couple of the fashion competitions at school, she saw how dedicated I was and was happy with my decision to go into this program. 

This piece was edited by Isabelle Kirkwood. 

What Distinguishes Canada’s West Coast Cuisine?

By Isabelle Kirkwood

(Tourism Vancouver) 

(Tourism Vancouver) 

I think Ontarians often feel cocooned by their province’s vast population in comparison to the rest of Canada. However, as a Vancouverite and avid West Coast Best Coast flag-bearer, I’d like to take a bit of time to bring light to a distinguished yet often overlooked subculture of Canadian cuisine. This neck of the woods has crafted a distinctive chow in a corner of the world where you don’t need to worry about the temperature, where the great Pacific meets the coastal temperate rainforests of beautiful British Columbia.

Our food scene isn’t too dissimilar to that of Ontario, as Chef Makoto Ono of Pidgin restaurant in Vancouver says, “There’s no east vs. west, there are no egos. It’s the only way to make Canadian cuisine happen.”

Now, mind you, that’s a very pacifist, Canadian response to the frank question: “Who does it best, east or west?” And although every corner of the country has its own culinary magnum opus, I’d like to take some of your time to sample my own turf’s gastronomy. That’s right, the best eats from the saltwater hub, the city of glass, the Hollywood north, Vancouver, B.C.  

It saddens me that Vancouver is now widely known as the “No Fun City.” Besides the endless supply of ocean and wilderness at your fingertips, let it be known that we come with some pretty good grub. Also, eh hem, it doesn’t always rain. We have actually have mostly sunny days.

I’ve learned that Vancouver cuisine, although ever-evolving, comes down to three principle F’s: Fish, Freshness and Fare to Share.

1. Fish

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Many of Canada’s major cities lie quite far inland, which makes fresh fish hard to come by. Vancouver lies at the mouth of some seriously lucrative wild salmon migration routes; from Chinook to Coho, to Sockeye and a medley of other subspecies. Let’s also not forget the mussels, oysters, Dungeness crab and spot prawns that are local to the area. Now, my ex-vegan conscience weighs heavy on me here, but I’d be fibbing if I didn’t say fish is a staple of West Coast Canadian cuisine.

Actually, one of the first restaurants I worked at was The Salmon House; a fine dining establishment overlooking the whole Fraser Valley all the way to Mt. Baker, serving salmon in any form you could imagine; in an omelet, a spring roll, even in a cobb salad. Give us a fillet and we’ll find a way.

Many of Vancouver’s top Michelin-star restaurants make fresh-caught fish the cornerstone of their menus. Our cuisine is also heavily-influenced by east-Asian dishes; believe me, even Tokyo doesn’t consume as much sushi as we do in Vancity. Whether you like it sashimi-style, grilled, poached or pan-fried, you’re at no shortage of fresh and delicious fish when you’re out west.

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2. Freshness

I think most Canadians hold the view that Vancouverites are snooty, so hopefully, I’m not indulging that stereotype too much here. West coast cuisine is without a doubt committed to organic, local and responsibly sourced ingredients. Menus will often list the farm, fishery, artisan or butcher responsible for the elements on your plate at any given eatery.

Maybe it’s because we’re surrounded by impressive mountains, lush rainforests and briny ocean, but whatever it is, we’re pretty environmentally-conscious here on the west coast. This means that we like to make sure our nosh isn’t hurting the planet. Vegetables are often grown in the Fraser Valley, seafood is accompanied by an Ocean Wise mark of sustainability and our meat is nose-to-tail. So, whether I’m humouring the health-nut sugar mommies of West Van or the hippie-vegans of the Island, I think it’s pretty fair to say that the Canadian West Coast prides itself on fresh and sustainable food.

Top Chef Canada finalist Trevor Bird is the head chef and owner of Fable  - a restaurant donned by a catchy take on the term “farm to table.” Fable makes sourcing local products and delivering great flavours in a fun and non-pretentious setting its main mission.

“I like to think ‘farm to table’ is not a trend anymore,” Bird says. “Nobody wants to go into these big chain restaurants anymore, everyone wants independent restaurants, and each of those independent restaurants has their own unique style. Nobody wants the norm.”

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3. Fare to Share

This has been a new and exciting discovery for me as a West Coaster, as Vancouver is often known for not really having a distinctive “culture” like Toronto and Montreal do. But to my surprise, share plates, charcuteries and tapas are slowly becoming hallmarks of Vancouver fare.

What this city does best is polished food with chill vibes. Our most upscale restaurants, such as Nightingale, owned by celebrated chef David Hawksworth, zeroes in on the combination of fresh ingredients on shared plates. Vancouver is a hub for business magnates and laissez-faire millennials alike, and you’ll find that these two worlds often collide in the laid-back yet chic dining rooms of our restaurants.

Hong Kong native Curtis Luk is chef at Vancouver’s Mission Kitsilano.

“I like the diversity of sharing,” he says. “You can have a lot of tastes without feeling the need to commit to a single plate of food, and, obviously, if you want more, you can always order more. You can try a bit of everything.”

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I’m proud to say that Vancouver is a pretty international city, so we borrow much of our own cuisine from those abroad by integrating the best of the nations around us into the heart of our own diverse yet budding dining culture.

There are many reasons why you need to venture out to the west coast if you haven’t already: world-class skiing, hiking, biking and surfing, the unforgettably gorgeous landscape, the coastal mountains, the wildlife. But don’t forget the delicious food while you’re here… be sure to make it a part of the journey!

This post was edited by Sukaina Jamil.

Rachel Rawlins: painting a passion

By: Madi Wong

Toronto artist and illustrator, Rachel Natalie Rawlins (CanCulture/Madi Wong)

Toronto artist and illustrator, Rachel Natalie Rawlins (CanCulture/Madi Wong)

Rachel Natalie Rawlins is a Toronto artist and illustrator who brings life to music and her muses with her paintbrush.

Inspired heavily by photography and music, Rawlins has created many unique portraits of singers and other pop culture figures.

She says that collecting ideas through photographs is similar to someone covering a song today that came out in the ‘80s. The cover is out of love for the song and a desire to interpret it in their own way.

“Different songs can evoke for me a certain mood, vibe, memory and even colour. I am inspired to visually represent what I hear and feel, to make my painting move,” Rawlins says.

“I get inspired by the mood of the subjects in photographs, the contrast, and the angles at which they are taken, to tell that story in my own way,” she says .

Rawlins is currently working on a series that strays away from her usual portraits of people: she’s turned her focus to animals.

“I love the magic and the beauty of the animals in the wild like the lions and the giraffe,” she says. “The theme will be the title of soca songs … the one that I started is of elephants and the title is Stampede,” she explains.

Rawlins holding her painting of Andre 3000, an artist, musician and actor (CanCulture/Madi Wong).

Rawlins holding her painting of Andre 3000, an artist, musician and actor (CanCulture/Madi Wong).

Growing up

Rawlins found her passion for art as a teenager. While attending high school in Scarborough, Ont., she decided to pursue art as a career.

“I realized work was like a job if you didn’t enjoy it. But if you do enjoy it, it’s more like a feeling of accomplishment,” she says.

This decision led her to take a two year digital media arts program at Seneca College, where she was able to learn different artistic techniques, figure drawing, and even to sketch with her non-dominant hand.

Creative Beginnings

“It’s just in me to be an artist, by nature,” she says.

“I have always loved to draw, and from that came a love for painting. I love to see how a concept that I imagine turns out in real life. I also love seeing the ways that different artists interpret the same general idea. I love to see shapes, line work, and colours move and vibrate to draw you in, remind you of something, or make you feel a certain way.”

Michael Jackson and Mos Def, artist and actor (CanCulture/Madi Wong)

Michael Jackson and Mos Def, artist and actor (CanCulture/Madi Wong)

On labels

Though she doesn’t care for labels, Rawlins says, “I do identify as a black woman artist. I am an artist who is black, [and] a woman of West Indian heritage, and loves music. And all of those things contribute to and show up in how I am inspired and tell my story artistically,” Rawlins says.

Artistic journey

Rawlins’ first big show was in 2010 for the “From the Soul” exhibit at the Royal Ontario Museum in Toronto. Rawlins created a unique set of three paintings that portrayed the same woman wearing headphones. Each of the three paintings portrayed a different emotion.

 

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Rawlins’ ‘From the Soul’ set, (from left to right) ‘Blame It On The Boogie,’ ‘Rhythms In The Sun,’ and ‘Innervisions: Songs Of Freedom.’ (via http://www.rachelnatalie.ca/paintings)

Rawlins’ ‘From the Soul’ set, (from left to right) ‘Blame It On The Boogie,’ ‘Rhythms In The Sun,’ and ‘Innervisions: Songs Of Freedom.’ (via http://www.rachelnatalie.ca/paintings)

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She has participated in multiple art shows and galleries where she showcases her pieces alongside of other artists.

“I love the feeling of accomplishment after I have completed a piece … and that other people also love and want my work,” she says.

In the past, Rawlins has also given back to the community by teaching art classes for kids. She believes that arts are very important in learning, especially for young children.

Her work is promoted online and on social media, as well as online sites such as Fine Art America that have enabled her to sell her pieces as mini prints and other accessories.

Rawlins’ painting of singer-songwriter Erykah Badu  (CanCulture/Madi Wong)

Rawlins’ painting of singer-songwriter Erykah Badu  (CanCulture/Madi Wong)

Painting of pianist Chloe Flower (CanCulture/Madi Wong)

Painting of pianist Chloe Flower (CanCulture/Madi Wong)

The best part

Rawlins’ favourite part about her work is seeing and feeling a piece come together.

“I always begin with black. And once the black is there I am more excited to continue, adding other colours and, in some cases, building texture. I also love stepping back and looking at my progress before I fill in the background of a piece,” she explains, “Depending on what my subject is at the time, it can look as though it will walk right off of the canvas.”

This piece was edited by Jacklyn Gilmor.

10 Canadian fashion bloggers to look out for this year

By Aya Baradie

Instagram has become an increasingly popular platform for everyone to showcase their fashion blogging talents. From crazy patterns to pastel pinks, we believe these ten Canadian fashion bloggers have a lot of inspiration to offer fashion enthusiasts everywhere:

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1. Cara McLeay (@carajourdan)

Followers: 219K

What you can expect: sundresses and major hairstyle inspo

Where: Vancouver, BC

 

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2.  Qing (@qingaling)

Followers: 37.7K

What you can expect: a grey and pink aesthetic with a whole lot of coffee

Where: Toronto, Ont.

 

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3. Sarah Hasni (@sarahhasni)

Followers: 30.4K

What you can expect: chic, parisian outfits with a beautifully-styled turban

Where: Montreal, QC

 

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4. Abdulla Khatib (@absdulla)

Followers: 9.3K

What you can expect: an array of different styles from a vintage 60s look to relaxed puffer vests.

Where: Toronto, Ont.

 

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5. Alanna Durkovich (@xandervintage)

Followers: 221K

What you can expect: urban street style with ever-changing hair colours and styles

Where: Vancouver, BC

 

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6. Mo Handahu (@Misslionhunter)

Followers: 47.3K

What you can expect: crazy, vibrant prints and the biggest smile you’ll ever see

Where: Halifax, NS

 

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7. Farahdhukai

Followers: 5.9M

What you can expect: beauty tutorials and everyday life hacks for skin and hair care

Where: Toronto, Ont.

 

8. Amanda Monty

Followers: 39.5K

What you can expect: an endless array of pastel-coloured outfits, with a huge emphasis on pink

Where: Hamilton, Ont.

 

9. Jonathan Cavaliere (@Themrcavaliere)

Followers: 18.6K

What you can expect: a combination of relaxed and sophisticated; a suit paired with sneakers

Where: Toronto, Ont.

 

 

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10. Lady Divine (@uhmlady)

Followers: 50.7K

What you can expect: taking minimalism and streetwear to a whole new level

Where: Edmonton, AB


 

Veganism and Health: The Big Myth

By: Julia Mastroianni

When you picture a vegan breakfast, I’m sure all you see are fruit bowls and green smoothies. My mornings look a little bit different. By 12 p.m., I’ve eaten one Clif bar and a peanut butter cookie. The plan for lunch is whatever I find in the fridge, but I usually wake up too late to pack my lunch so I have to wait until I get home to eat.

“Whatever I find in the fridge” depends on the week, but usually there’s half an avocado, some hummus or if I’m really lucky, leftovers -- which means I won’t have to actually make anything. I’m living at home this year, so dinner is mostly whatever my parents are making. Luckily, I have parents who go out of their way to make food that is suited to my diet.

Exhibit A: The picture below is of my mom’s pizza twists, which is essentially pizza dough twisted with sausage and olives and then cooked.

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She’s nice enough to not only now make my pizza twists with just olives, but also to make my sister’s with just sausage because she hates olives.

And then there are regular ones for everyone else. This is the life of luxury I’ve been living since I decided to go vegan.

Well, sort of. My parents are good humans and therefore do their best to provide me well-balanced and delicious meals when they’re cooking for me. But when I’m feeding myself, which is less frequent now but was every day last year when I was living on my own, my meals look a bit different. These generally involve peanut butter out of the jar, frozen bananas and buckets of pasta. And don’t forget the Clif bars. Lots and lots of Clif bars.

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Because I chose veganism for purely ethical and moral reasons, health never really factored into the equation. In what ended up being a slight miscalculation, I jumped into veganism knowing very little about how to sustain myself. I kept eating what I always ate, but with some modifications. I found out pretty quickly that a lot of the regular food I used to eat was easy to change with some milk and egg substitutes.

See? Sometimes I eat actual food. Risotto--no cream-- and Brussels sprouts with mushrooms (I guess part of why veganism wasn’t so hard for me was because I’ve always been the weird kid who loves vegetables).

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But I also realized that a lot of the junk food I used to eat still fit my new lifestyle perfectly. Turns out the best junk food is so processed that there are no real animal products left in them. Fries? Oreos? Chips? All fair game. So for someone like me, who wasn’t really thinking about the healthfulness of the foods I consumed, that stuff turned out to make up a large portion of what I was eating. Sure, I could’ve theoretically made healthier versions of everything, but on a student budget—actually, on any budget, healthy veganism is still not the most affordable option.

I never understood why so many of the people I speak to about veganism assume that I’m healthier. I actually didn’t know until I moved to Ryerson that people went vegan for health reasons alone because every vegan I knew was just concerned about the ethics of their food.

It’s cool that people have chosen a more eco-friendly lifestyle to improve their health, especially when there are so many conflicting ideas out there about what a healthy lifestyle looks like. For me, health-based messages have often been riddled with a lot of judgement that accomplishes nothing for people’s self-esteem, so I like to stay away from being swayed by the “healthiness” of particular movements.

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I realize it’s objectively not great to be consuming large amounts of processed sugar or packaged foods, but for vegans who care about the earth, health will often come secondary. This applies in particular to individuals with varying identities and access to different resources—someone who doesn’t live in a city, for example, or someone coming from a low-income family will face different challenges in accessing vegan-friendly food.

Recently, my dad found me this vegan cookbook that focuses on uncomplicated recipes with ingredients anyone might have in their kitchen, and I’ve decided to try to make my way through it little by little. I haven’t had Oreos in a while, but there is always a bag of all dressed chips in the cupboard and I’m always game to finish them off. I still haven’t figured out the best way to be vegan yet, and I suspect that’s because there isn’t one way to do it. I guess you just have to find what works for you—Clif bars and all.

This piece was edited by Sukaina Jamil.