Bringing organic meat to the city
Farmers harness creative tactics to reach a growing market
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Errata
In “Quebec dismisses fired TAs’ grievances” (News, Oct. 23), The Daily reported that some teaching assistants (TAs) were unionized in their secondary positions; in fact,… Read More »Errata
Hyde Park: Finding solutions to red tape
When I began to run for a SSMU exec position in March, I was appalled by the amount of red tape surrounding the Students’ Society… Read More »Hyde Park: Finding solutions to red tape
Sustainable seafood swims into Chartwells
As of this month, McGill’s food service provider, Chartwells will offer a fully-sustainable seafood menu through its partnership with SeaChoice, a Canadian organization that helps… Read More »Sustainable seafood swims into Chartwells
Eating on the streets
The challenges of Montreal food banks
Hyde Park: Curing our moral schizophrenia
Incoherence and contradiction is the norm with our attitudes toward nonhuman animals. We are, as Rutgers University law professor Gary Francione puts it, guilty of… Read More »Hyde Park: Curing our moral schizophrenia
Life lines: Running to class for a reason
You know that thing they tell us about “needing” to go to class? That spiel about how “actually being present” tends to make a difference?… Read More »Life lines: Running to class for a reason
Smoked meat salvation
Schwartz’s is the holy grail of Montreal’s sandwich circuit
You are what you eat
Digesting Margaret Atwood’s The Edible Woman
Madrid
Inkwell
A chicken in every pot
Daniel Lametti searches for the Plateau’s best Portuguese chicken
Quebecers decry industrial hog expansion
Scientists, community groups frustrated with lack of government attention paid to health and environmental risks
The meat doesn’t make the man
A meatogyny exposé
Piñata diplomacy: Death is not a failure
“O death, where is thy sting? O grave where is thy victory?” – 1 Corinthians 15:55 There was an article in The New York Times… Read More »Piñata diplomacy: Death is not a failure
Art in the flesh
The Daily’s Whitney Mallett gets a taste for meat as medium and muse