Blog Archives

A category that has no definition – a bit of everything.

Joseph Kim: The family I lost in North Korea. And the family I gained.

Sad; inspired. Joseph Kim: The family I lost in North Korea. And the family I gained. | Video on

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221: The Future of Work. Workplace Science. Rethinking Recruiting and the Resume. The Automated Workforce. Live/work Homestead Design. The Information Economy. | Spark with Nora Young | CBC Radio

Ummm, yup… integration before education; education before regulation 😉 …explore which careers may one day be automated, check out some inventive ideas for how a post-automation economy would work, and talk about why it’s time to rethink the resume, hiring,

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Martin Villeneuve and TED

Martin Villeneuve made Quebec’s first science fiction film, “Mars et Avril”. He recently gave a TED Talk about it. Find out how that came about..

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Andy Puddicombe: All it takes is 10 mindful minutes | Video on

Medica… medica… meditation 🙂 Andy Puddicombe: All it takes is 10 mindful minutes | Video on and: A better you (11 talks)

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Best of MTL 2013: Food & Drink | Cult MTL

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Irish – always a surprise

I really never share stuff like this, but this one was a bit unique:

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F1 marshal identified as drivers lead tribute following tragic death | CTV Montreal News

RIP Mark. Take care Tyler…

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Reality Check: The Egg White Delight McMuffin From McDonald’s

Good to know when in the hole…

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Um, logs…

Yup… took some time to find, but… And…

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Huffington Post

Sigh… I mostly know all I can about the “little” meat I buy. When I see industrialized systems like this creating what is essentially landfill, and at all costs, I go nuts. Have you seen the $12 meat logs they

Posted in Food, Stuff, Technology
  • Openings and Closings: January, February, March 2017 March 23, 2017
    I was asking myself the same thing. But from the papers in the windows, I'd expect it to be pasta focused, no?
  • Schwartz's Smoked Meat now packaged and selling in grocery store! March 22, 2017
    Oh, that Lester's is even worse and similarly generic, way too wet.
  • Montreal Trip Report: Feb 23-27, 2017 March 21, 2017
    Thanks for reporting back!! Weather permitting we are FINALLY going to get to Montreal this weekend. We have reservations at Joe Beef and Damas so it was great to get your feedback (as well as additional thumbs up from CC on Joe Beef)!
  • P'Tit Plateau 2015 March 21, 2017
    I will answer my own question as I had the pleasure of eating at Restaurant Le P'tit Plateau this past week-end (18 March 2017). The menu is very much the same as before it changed hands, but the food was still delicious and up to the previous high standards. The main courses that I sampled […]
  • Opening a restaurant, unsure how to market! March 20, 2017
    hey it was a great success hope you'll come visit
  • Fresh hot peppers March 18, 2017
    Does anyone know where I can find scotch bonnet peppers near the plateau? Thanks.
  • Mont Tremblant - mid-range dining March 14, 2017
    Hi there! we're heading to Tremblant soon and I'm looking for suggestions (both in the village and in St-Jovite). The most comprehensive thread on this topic dates back to 2009 and I'm sure there have been changes. We will have a kitchenette and will be cooking some meals but I'm looking for mid-range recommendations for […]
  • What's in a Quebec sugar shack dinner? March 14, 2017
    That text seems pretty much on par with my version of things. Except that traditional pet de sœurs don't use maple syrup, just like traditional pouding chômeur doesn't use maple syrup. They were modest urban foods and, even then, maple syrup was an expensive rural ingredient.
  • 3 dinners March 7, 2017
    Budget ? Style ? Cuisine type ? Wine/Cocktail important for the adult ? Local as in locavore ? or Local favorite ? Skip the steakhouse (IMO), and get your steak fix at either Lemeac or L'Express. On my list (I'll leave googling as an exercice) : Moleskin, Cadet, Montreal Plaza, Manitoba, Lemeac, L'Express, Pastaga, Lawrence, […]
  • The Taco thread March 2, 2017
    My, that didn't last long. And they'd taken over from a place that sold totopos and tortillas for people to eat at home (I mean the corn flatbread in the latter case, not the finished dish).