When Is a Food Truck More Than a Food Truck?
When it helps city dwellers imagine ways to renew moribund public spaces. The tools of tactical urbanism
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Kraft Dinner Is Canada’s True National Dish
In a single year, the company manufactured 120 million boxes of powdered cheese and noodles
Read MoreMichael Pollan: Q&A
The Walrus’s book blogger Jared Bland talks with the author of the bestselling In Defense of Food.
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A Matter of Taste
Mitchell Davis, vice-president of the James Beard Foundation, believes you can’t develop a national cuisine until you create a public conversation about food
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Food for Thought
Mirko Betti, university researcher and self-made philosopher, represents the vanguard of a brand new technology: in vitro meat
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Revisionist Chinese
What began in immigrant-owned diners and evolved into the more authentic fare of urban Chinatowns is now giving rise to something called modern Chinese. Updated ancestral dishes, however, are not to everyone’s taste
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The Crisis in Canadian Farming
The growing gap between what they produce and what they earn is driving many farmers off the land
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Any Given Sundae
Ice cream experts know that a cone is never just a cone
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Real Magic
At a special weight loss program for men, the author discovers that the only way to stop overeating is to start believing
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