‘Behind every man I want to kiss lies that original desire, which it is my nature and my fate to displace.’
I only hope we may sometime meet and I shall be able perhaps to say what I cannot write.
– Bram Stoker to Walt Whitman, February 1876
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‘Indigenous chefs will tell you that their dishes are Indigenous, not Canadian. With the plate, these chefs demonstrate that the food is the land, and that the land is still theirs.’
Zoe Tennant profiles Andrew George, a Wet’suwet’en chef.
‘Each bite exploded temporally, an exquisite blend of past and future that put you firmly in the present moment.’
Barclay Bram on Sichuanese cuisine.
‘This might seem a lot of biographical significance to attribute to a single bad experience with a shepherd's pie.’
John Lanchester on what to eat during winter.
‘The banana is a gentle, sweet, ingenuous child. The plantain is a more complex adult.’
Héctor Abad Faciolince on Colombian food, translated from the Spanish by Anne McLean.
‘The team here makes 3,500 to 4,000 pieces of viennoiserie a week. That’s forty-four kilos of dough a day, one third of which is butter.’
Fatima Bhutto learns to make the perfect croissant.
‘an orange plastic basket of compost / down from the top of the garden – sweet dark, / fibrous rot, promising’
‘When I was seventeen, a freshman in college living in my parents’ house, I met Ruth at a poetry reading.’
‘Does it make you a little ghostly yourself, when what’s gone is more present for you than what’s here?’
Will Self and Mark Doty's discussion with Granta publisher Sigrid Rausing about blood, the surprising relationship between Bram Stoker and Walt Whitman and the nature of addiction.
One summer’s day, for the first time, Mitzi broached the past. Past in the present, so present, with everything it had deposited in this room that suddenly seemed so vast. Everything that the grim tide deposits on the shores of a life.
