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(\u003cem\u003eSummer 2026\u003c\/em\u003e)\u003cbr\u003eContributors include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eAnna Ansari\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eon the golden age of the American rest stop\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cb\u003eVera Armus\u003c\/b\u003e \u003c\/span\u003eon the enduring traditions of Argentine asado\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cb\u003eSanchia Lovell \u003c\/b\u003e\u003c\/span\u003eon the Páneurópai Piknik and the Cold War\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\u003cspan\u003eRachel Signer \u003c\/span\u003e\u003c\/b\u003eon Édouard Manet's obscene picnic and the legacy of eating outside in art\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\" class=\"\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e***\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\" class=\"\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"product__text\"\u003e\u003cstrong\u003eEATEN No. 25: Feasts \u003c\/strong\u003ewallows through the good and the bad of historical extravagance, featuring stories on everything from Stalin's reign of dinner party terror to the colourful generosity of Frida Kahlo's celebrations and the enduring decadence of the all you can eat buffet.\u003cspan\u003e \u003c\/span\u003e\u003ci\u003e(Spring 2026)\u003cbr\u003e\u003c\/i\u003eContributors include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eHelena Mushili O'Neill\u003cspan\u003e \u003c\/span\u003e\u003c\/b\u003eon the Pan-African origins of Kwanzaa in the United States\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cb\u003eJ.D. Harlock\u003c\/b\u003e \u003c\/span\u003eon the legacy of the feast of the pheasant in medieval Europe\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cb\u003eSakhi Thirani\u003c\/b\u003e \u003c\/span\u003eon the anti-caste roots of the Sikh langar\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\u003cspan\u003eJamal Dauda \u003c\/span\u003e\u003c\/b\u003eon the resilience of feasts for the dead in Benin\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\" class=\"\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e***\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\" class=\"\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cp class=\"product__text\"\u003e\u003cstrong\u003eEATEN No. 24: Snacks \u003c\/strong\u003eThis latest Eaten is a smorgasbord of intellectual nibbles, from the soft power of Choco Pies in South Korea to the history of midnight snacking in early modern England and the origins of duty free. (\u003cem\u003eAutumn 2025\u003c\/em\u003e)\u003cbr\u003eContributors include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eHugh Kapernaros\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eon the ebb and flow of the Koulouri trail in the Mediterranean\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSithara Ranasinghe\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eon Sri Lankan history through its snack vendors\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIlze Vitola\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eon Banana-mania in Soviet Latvia \u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eElizabeth Case\u003c\/strong\u003e on snacking at the bottom of the world\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\" class=\"\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e***\u003c\/div\u003e\n\u003cdiv dir=\"auto\" class=\"\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eEATEN No. 23: The Sea \u003c\/strong\u003eThis latest Eaten takes us on a nautical journey through water worlds of old, with stories on everything from the life and times of Sicilian tonnare, the timeless flavours of sea-aged rum, the legacies of Armenian caviar kings, the winding saga of the Dutch eel, and more. (\u003cem\u003eSummer 2025\u003c\/em\u003e)\u003c\/div\u003e\n\u003cdiv dir=\"auto\" class=\"\"\u003e\n\u003cp class=\"\"\u003eContributors include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eLivia Djelani\u003cspan\u003e \u003c\/span\u003e\u003c\/strong\u003eon the sea-faring origins of Peranakan cuisine\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eJessica Furseth \u003c\/span\u003e\u003c\/strong\u003eon the immigrant roots of English fish and chips\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cb\u003eIan P. Decenna Segarra\u003c\/b\u003e \u003c\/span\u003eon the enduring legacy of salt and the sea in Guanajuato\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cb\u003eEmiko Davies\u003c\/b\u003e \u003c\/span\u003eon white truffles and ancient seas in Tuscany\u003c\/li\u003e\n\u003c\/ul\u003e\n***\u003c\/div\u003e\n\u003cdiv dir=\"auto\" class=\"\"\u003e\n\u003cstrong\u003eEATEN No. 21: Baked \u003c\/strong\u003eThis latest edition comes straight out of the oven with a batch of the hottest stories from baking history, from the colonial crumbs of bánh mì to the evolution of the communion wafer and the unending debates over how to properly weigh and measure your bake.\u003cmeta charset=\"utf-8\"\u003e\n\u003cem\u003e(Autumn 2024)\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\" class=\"\"\u003eContributors include:\u003c\/div\u003e\n\u003cdiv dir=\"auto\" class=\"\"\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAdrian J.S. Hale\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eon the Natufians and the origins of agriculture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eSanchia Lovell\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eon the gilded life of Anontin Carême \u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cb\u003eSharmistha Chaudhuri\u003c\/b\u003e \u003c\/span\u003eon Christmas cakes in India\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cb\u003eOlga Koutseridi\u003c\/b\u003e \u003c\/span\u003eon the meat pies of Crimea\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv dir=\"auto\" class=\"\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e***\u003c\/div\u003e\n\u003cdiv dir=\"auto\" class=\"\"\u003e\n\u003cstrong\u003e\u003c\/strong\u003e\u003cstrong\u003eEATEN No. 20: Drunk\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003efeatures a thirst-quenching array of tales from beverage history,  from the life and times of a liquid diet guru to the saga of a $30,000 cup of coffee and the effervescent history of sparkling water.\u003cspan\u003e \u003c\/span\u003e\u003cem\u003e(Summer 2024)\u003c\/em\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product__info-wrapper grid__item\"\u003e\n\u003cdiv id=\"ProductInfo-template--15339925766398__main\" class=\"product__info-container product__info-container--sticky\"\u003e\n\u003cdiv class=\"product__description rte\"\u003e\n\u003cp class=\"\"\u003eContributors include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCynthia Chou\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eon the bootlegging origins of NASCAR\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e\u003cspan\u003eArabella Paulovich\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003eon the legends of the English ale wife\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cb\u003eCarla Pires Vieira Da Rocha\u003c\/b\u003e \u003c\/span\u003eon the art of the caipirinha \u003c\/li\u003e\n\u003cli\u003e\n\u003cspan\u003e\u003cb\u003eDante Pilkington\u003c\/b\u003e \u003c\/span\u003eon the pomological histories kept by the trees\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"EATEN MAGAZINE","offers":[{"title":"NO. 26 \/ PICNICS","offer_id":48313728860401,"sku":null,"price":30.0,"currency_code":"CAD","in_stock":true},{"title":"NO. 25 \/ FEASTS","offer_id":47799999070449,"sku":null,"price":30.0,"currency_code":"CAD","in_stock":true},{"title":"NO. 24 \/ SNACKS","offer_id":47021793738993,"sku":null,"price":30.0,"currency_code":"CAD","in_stock":true},{"title":"NO. 23 \/ THE SEA","offer_id":46293484863729,"sku":"","price":30.0,"currency_code":"CAD","in_stock":true},{"title":"NO. 21 \/ BAKED","offer_id":45580211749105,"sku":null,"price":30.0,"currency_code":"CAD","in_stock":true},{"title":"NO. 20 \/ DRUNK","offer_id":45055004344561,"sku":"","price":30.0,"currency_code":"CAD","in_stock":true},{"title":"NO. 19 \/ MEAT","offer_id":45123277848817,"sku":"","price":30.0,"currency_code":"CAD","in_stock":true},{"title":"NO. 18 \/ DESSERTS","offer_id":45055004410097,"sku":"","price":30.0,"currency_code":"CAD","in_stock":true},{"title":"NO. 15 \/ SALTY","offer_id":45055017451761,"sku":"","price":30.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/Eaten-Issue26-Picnics.png?v=1781469548"},{"product_id":"six-seasons-joshua-mcfadden","title":"Six Seasons","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eOne of the best cookbooks of the decade. Yes, it’s arranged around vegetables, and indeed makes seasonal produce the star. But it goes off on tangents: oozy fontina-stuffed arancini (made with leftover leek risotto), and isn’t too staunch to make vegetables the accent of a luxurious dish, note creamy rigatoni with broccoli and sausage. There is attention to snacks: crispy fried cabbage leaves get sprinkled with spice, and grilled bread is slathered with three kinds of onion. Cosy photos and prettiest Illustrations by Melinda Josie.\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eHardback \/ 384 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003ePublished 2 May 2017\u003c\/span\u003e\u003c\/p\u003e","brand":"JOSHUA MCFADDEN \u0026 MARTHA HOLMBERG","offers":[{"title":"Default Title","offer_id":42524710764785,"sku":"","price":51.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/SixSeasons-JoshuaMcFadden-01.jpg?v=1736980073"},{"product_id":"felted-wool-centrepiece-hamro-village","title":"Multicolour Trivet","description":"\u003cdiv data-mce-fragment=\"1\" class=\"product-page--block\" data-product-block=\"\" data-block-type=\"description\"\u003e\n\u003cdiv itemprop=\"description\" data-mce-fragment=\"1\" class=\"product-page--description\" data-item=\"rte-content\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003eMade of felted wool, these cheery trivets keep hot pots from ruining your table and will most definitely brighten your tablescape. Respect wood!\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMATERIAL\u003c\/strong\u003e Natural felted wool\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSIZE\u003c\/strong\u003e Round 8\"; square 7.5\" x 7.5\"\u003c\/li\u003e\n\u003cli\u003e100% handmade and ethically sourced from Nepal\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"product-page--block\" data-product-block=\"\" data-block-type=\"thumbnails\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"product-page--thumbs\" data-position=\"cart-form-column\" data-mq=\"medium-large\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"product-media--root\" data-view=\"thumb-container\" data-direction=\"row\"\u003e\n\u003cdiv data-mce-fragment=\"1\" class=\"product-media--thumbs\" data-columns=\"2\" data-mobile-columns=\"2\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"KALA IMPORTS","offers":[{"title":"ROUND","offer_id":47018776068337,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":true},{"title":"SQUARE","offer_id":47018776101105,"sku":null,"price":24.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/MultiTrivetSMHAMRO_89983edb-81ef-4da9-b7b6-8d7d40605cad.jpg?v=1727132334"},{"product_id":"make-ink-jason-logan","title":"Make Ink: A Forager’s Guide to Natural Inkmaking","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003e\u003cspan class=\"a-text-bold\"\u003eFrom \u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003edesigner and artist Jason Logan, founder of the Toronto Ink Company—a citizen science experiment to make eco-friendly, urban ink from street-harvested pigments—\u003c\/span\u003e\u003cspan class=\"a-text-bold a-text-italic\"\u003eMake Ink\u003c\/span\u003e\u003cspan class=\"a-text-bold\"\u003e delves into the history of inkmaking and the science of distilling pigment from the natural world!\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan color=\"#333333\" style=\"color: #333333;\" data-mce-fragment=\"1\"\u003eBuckthorn, blackberry, safflower and other foraged ingredients are turned into a rainbow assortment of natural pigments, thanks to tested recipes from the founder of Toronto Ink Co. Tips on how to find the raw materials, make ink, as well as how to use your pigments are covered. But for fun and inspiration, there are also examples from artists and a forward from Michael Ondaatje.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDetails\u003c\/strong\u003e\u003c\/span\u003e \u003cbr\u003eHardback \/ 192 pages\u003cbr\u003ePublished 11 September 2018\u003c\/p\u003e","brand":"JASON LOGAN","offers":[{"title":"Default Title","offer_id":42568687059185,"sku":"","price":44.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/MAKEINK-JASONLOGAN-01.jpg?v=1733088911"},{"product_id":"glass-jars-weck","title":"WECK Jars","description":"\u003cp\u003eAnything that makes your life a little easier, while being sustainable and stackable as well, is just a win-win. Great for canning, but makes storage, (from oats \u0026amp; rice to buttons \u0026amp; beads), serving, dips, and prep work a breeze.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eINCLUDES\u003c\/strong\u003e Glass lid, rubber ring and two clamps\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCARE\u003c\/strong\u003e Glass is dishwasher and microwave safe, rings and clamps hand wash only\u003c\/li\u003e\n\u003cli\u003eMade in Germany\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"WECK","offers":[{"title":"#565 GOURMET JAR - 450mL","offer_id":48012930842865,"sku":null,"price":22.5,"currency_code":"CAD","in_stock":true},{"title":"#080 MOLD JAR - 80mL","offer_id":48012930777329,"sku":null,"price":8.0,"currency_code":"CAD","in_stock":true},{"title":"#740 MOLD JAR (SHORT)- 290mL","offer_id":48012896698609,"sku":null,"price":12.0,"currency_code":"CAD","in_stock":true},{"title":"#900 MOLD JAR (TALL) - 290mL","offer_id":48383744147697,"sku":null,"price":12.0,"currency_code":"CAD","in_stock":true},{"title":"#741 MOLD JAR - 370mL","offer_id":48012930810097,"sku":null,"price":13.0,"currency_code":"CAD","in_stock":true},{"title":"#742 MOLD JAR - 580mL","offer_id":48383752765681,"sku":null,"price":14.0,"currency_code":"CAD","in_stock":true},{"title":"#743 MOLD JAR - 850mL","offer_id":42597148360945,"sku":"","price":15.0,"currency_code":"CAD","in_stock":true},{"title":"#762 TULIP (JELLY) JAR - 220mL","offer_id":48012916556017,"sku":null,"price":11.0,"currency_code":"CAD","in_stock":true},{"title":"#744 TULIP JAR - 580mL","offer_id":42597148295409,"sku":"","price":14.0,"currency_code":"CAD","in_stock":true},{"title":"#745 TULIP JAR - 1062mL","offer_id":42836565917937,"sku":"","price":18.0,"currency_code":"CAD","in_stock":true},{"title":"#763 JUICE JAR - 290mL","offer_id":48012916588785,"sku":null,"price":12.0,"currency_code":"CAD","in_stock":true},{"title":"#764 JUICE JAR - 530mL","offer_id":42836570439921,"sku":"","price":17.0,"currency_code":"CAD","in_stock":true},{"title":"#766 JUICE JAR - 1062mL","offer_id":42836572045553,"sku":"","price":20.0,"currency_code":"CAD","in_stock":true},{"title":"#908 CYLINDRICAL JAR - 1040mL","offer_id":42597148393713,"sku":"","price":22.5,"currency_code":"CAD","in_stock":true},{"title":"#974 CYLINDRICAL JAR - 1590mL","offer_id":43331806265585,"sku":"","price":25.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/Weck-_743MoldJar-850ml.png?v=1775752135"},{"product_id":"tortilla-press","title":"Tortilla Press","description":"\u003cp\u003eFor any taco Tuesday, enchilada Sunday, or day in between, this cast aluminum tortilla press makes quick work of rolling fresh tortillas. Don't be afraid to try using it on other foods too: pressed tuna carpaccio, anyone?\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSIZE\u003c\/strong\u003e Diam: 6\"(15.24cm)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMATERIAL\u003c\/strong\u003e cast aluminum\u003c\/li\u003e\n\u003cli\u003eOven safe up to 350\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003e°C\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"FOX RUN","offers":[{"title":"Default Title","offer_id":42605379813617,"sku":"","price":43.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/products\/FRTORTILLAPRESS.jpg?v=1648229695"},{"product_id":"stroll-shawn-micallef","title":"Stroll: Psychogeographic Walking Tours of Toronto — 2024 Edition","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cspan\u003eThe updated edition of a Toronto favourite meanders around some of the city’s unique neighbourhoods and considers what makes a city walkable.\u003cbr\u003e\u003cbr\u003eWhat is the 'Toronto look'? Glass skyscrapers rise beside Victorian homes, and Brutalist apartment buildings often mark the edge of leafy ravines, creating a city of contrasts whose architectural look can only be defined by telling the story of how it came together and how it works, today, as an imperfect machine. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eShawn Micallef has been examining Toronto’s streetscapes for decades. His psychogeographic reportages situate Toronto's buildings and streets in living, breathing detail, and tell us about the people who use them; the ways, intended or otherwise, that they are being used; and how they are evolving.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eStroll celebrates Toronto's details – some subtle, others grand – at the speed of walking and, in so doing, helps us to better know its many neighbourhoods, taking us from well-known spots like the CN Tower and Pearson Airport to the overlooked corners of Scarborough and all the way to the end of the Leslie Street Spit in Lake Ontario.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\"Shawn Micallef is the unofficial mayor of Toronto, the genial ambassador the city needs and deserves. As he strolls Toronto’s broad avenues and its little streets, he finds hidden pockets of delight – and weirdness, too. 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The short answer is YES. Discover how to eat to reduce stress, boost energy, help focus, instill calm, and improve sleep. In\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cem\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold a-text-italic\"\u003eGood Food, Good Mood\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold\"\u003e, you'll learn that by eating better you can feel better too.\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eThere are many pieces to the mental wellness puzzle, and in their second cookbook, certified nutritionists Tamara Green and Sarah Grossman focus on one element that you can control: food. By taking you through the latest science, in clear, digestible bites, they provide key takeaways that you can implement into your daily life to help you support your mood through food. Inside, you’ll discover how to:\u003cbr data-mce-fragment=\"1\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cul data-mce-fragment=\"1\" class=\"a-unordered-list a-vertical\"\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-list-item\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold\"\u003eUnderstand the Basics:\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eLearn how to make better food choices that will support your mental health—without completely cutting out sweets or grasping for other “quick-fix” solutions.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-list-item\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold\"\u003eEmpower Yourself:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e At a glance, each recipe identifies the mood and nutrient benefits you may experience with that specific dish, including balancing blood sugar, providing protein, delivering healthy fats, supplying fiber, and more.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-list-item\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold\"\u003eTake Action:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Apply this knowledge to your daily meal planning with over 100 recipes spanning Breakfasts, Snacks, Mains, Sides, Desserts, and Drinks.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-list-item\"\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold\"\u003eEat for Your Mood:\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003e Depending on your needs, snack on \u003cstrong\u003eEasy Seedy Flax Crackers\u003c\/strong\u003e to help balance blood sugar and enhance focus; enjoy \u003cstrong\u003eRibboned Carrot Slaw with Miso Sesame Vinaigrette\u003c\/strong\u003e to help ease anxiety by supporting gut health; and feast on \u003cstrong\u003eCrispy Turmeric Chicken Thighs\u003c\/strong\u003e for a protein-rich meal to create feel-good neurotransmitters.\u003c\/span\u003e\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith mental health at the forefront of so many people’s minds, exploring the relationship between brain and gut health has never been more important. With \u003cem\u003eGood Food, Good Mood\u003c\/em\u003e as your guide, you’ll gain the confidence and knowledge needed to make the best choices for your mental well-being—and overall health—today and long into the future.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDetails\u003cbr\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003eHardcover \/ 248 pages\u003cbr\u003ePublished 26 March 2024\u003c\/p\u003e","brand":"TAMARA GREEN \u0026 SARAH GROSSMAN","offers":[{"title":"Default Title","offer_id":44558196408561,"sku":"","price":37.5,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/GoodFoodGoodMood-Green01.jpg?v=1773434561"},{"product_id":"exploring-toronto-a-guide-to-28-unique-public-spaces","title":"Exploring Toronto: A Guide to 28 Unique Public Spaces","description":"\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eToronto is rich in public spaces — deeply incised ravines, lively neighbourhoods, lush gardens and parks, iconic bridges, even repurposed industrial silos and undercrofts of elevated highways. Urban designer Ken Greenberg and Toronto aficionado Eti Greenberg have combed the city on foot and by tandem bike, discovering some of Toronto’s best outdoor public spaces.\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003cem\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-italic\"\u003eExploring Toronto\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e, they have gathered twenty-eight of their favourite spots, each offering something unique — a flash of ingenious design, a surprise vantage point, or simply relief from the hum of traffic. Ken and Eti bring their distinctive perspective, informed by years of work in urban design, to each of their choices, providing readers (and explorers) with the full story of the history, design, and appeal of each one-of-a-kind place.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003eHardcover \/ 152 pages\u003cbr\u003ePublished 12 September 2023\u003c\/p\u003e","brand":"KEN \u0026 ETI GREENBERG","offers":[{"title":"Default Title","offer_id":44659621789937,"sku":"","price":24.99,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/EXPLORINGTORONTETIKENGREENBERG_98c84ce3-fb25-4946-940c-668bfe723028.jpg?v=1727896014"},{"product_id":"sourdough-starter-kit","title":"Sourdough Starter Kit","description":"\u003cp data-mce-fragment=\"1\"\u003eEveryone starts somewhere.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eWith decades of baking wisdom under Breadtopia's belt, they've created their very own sourdough starter kit. It has nothing more or less than what you need to keep, maintain or begin your sourdough journey.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eFor starters, (clever, right?), they included:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli data-mce-fragment=\"1\"\u003eA 700ml straight-walled glass jar with a thoughtfully designed lid that keeps contaminants out but lets air in\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eA rubber o-ring to mark your starter’s pre-expansion level after feeds\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eA silicone spatula to mix starter and clean the jar sides\u003c\/li\u003e\n\u003cli data-mce-fragment=\"1\"\u003eA pack of Breadtopia's hearty strain of\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003eDry Sourdough Starter\u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\" data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 0.875rem;\"\u003ewith instructions on how to prepare it for baking\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNow, go forth and raise those bread babies!\u003c\/p\u003e","brand":"Breadtopia","offers":[{"title":"Default Title","offer_id":44707324231921,"sku":"","price":42.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/BREADTOPIASOURDOUGHSTARTERSET.jpg?v=1713379571"},{"product_id":"natures-candy-camilla-wynne","title":"Nature's Candy","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold\"\u003eTh\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-bold\"\u003ee definitive cookbook for candying fruit, and baking with it, filled with delicious, beautiful, and surprisingly uncomplicated recipes from Master Preserver Camilla Wynne.\u003c\/span\u003e\u003c\/strong\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003e\u003cbr data-mce-fragment=\"1\"\u003eIn \u003c\/span\u003e\u003cem\u003e\u003cspan data-mce-fragment=\"1\" class=\"a-text-italic\"\u003eNature’s Candy\u003c\/span\u003e\u003c\/em\u003e\u003cspan data-mce-fragment=\"1\"\u003e, award-winning cookbook author Camilla Wynne welcomes you into the magical world of candying fruit—the classic tradition of imbuing fruit with sugar to preserve it as a glistening confection—and tempts curious bakers to work with this fascinating ingredient in a choose your own adventure–style masterclass. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWill you candy the whole fruit (cherries, anyone?) or just pieces (hello, orange peel!)? 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Or perhaps the \u003cstrong\u003eBanana Split Blondies\u003c\/strong\u003e?\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003eWith its inspired photography and design, this one-of-a-kind cookbook on how to make and put candied fruit to good use—plus the fascinating history and science behind it—will turn any baker into a candied fruit expert.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan data-mce-fragment=\"1\"\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eDetails\u003c\/span\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003eHardcover \/ 224 pages\u003cbr\u003e\u003c\/span\u003e\u003cspan data-mce-fragment=\"1\"\u003ePublished 22 October 2024\u003c\/span\u003e\u003c\/p\u003e","brand":"CAMILLA WYNNE","offers":[{"title":"Default Title","offer_id":44751997305073,"sku":"","price":36.0,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0624\/3768\/7537\/files\/NATURE_SCANDYCAMILLACOVER_1_fc9f8f15-3da9-4af3-acbe-82d96e0bcc09.jpg?v=1726517354"},{"product_id":"dhoop-cones","title":"Dhoop Cones","description":"\u003cp\u003eEnjoy relaxing scent and a meditative ritual, all while banishing mozzies.\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eDETAILS\u003c\/strong\u003e\u003c\/span\u003e:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCOUNT \u003c\/strong\u003e12 cones per box + 1 cone holder\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBURN TIME \u003c\/strong\u003eAbout 15–30 minutes\u003c\/li\u003e\n\u003cli\u003e\u003cspan\u003e\u003cstrong\u003eINSTRUCTIONS\u003c\/strong\u003e Place cone upright on a flat, heat resistant base. 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Tinned Fish","description":"\u003cp\u003ePicture this: You’re on a remote small beach on the coast of Spain, the sun’s out, it’s sandy, but you're cool enough in the saltwater breeze. \u003c\/p\u003e\n\u003cp\u003eYou and your friends are there for hours and, by the time lunch rolls around, you’re a little sunburned and a lot starving. Your meal is delicious—cool wine, savoury seafood, and an aged jamón. Top it off with a lazy siesta and you’ve had the perfect day.\u003c\/p\u003e\n\u003cp\u003eThis is Siesta Co. Quality Spanish foods and goods with a history, to be shared and enjoyed mindfully; a taste of the Spain we love, this is what we are bringing to North America. Come take a Siesta with us.\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eTUNA BELLY IN ORGANIC EXTRA VIRGIN OLIVE OIL\u003cbr\u003e\u003c\/strong\u003eBeloved in Spanish culture and often considered the finest part of the fish, ventresca is a prized cut of tuna belly, known for its rich flavour and delicate texture. Submerged beneath a layer of organic extra virgin olive oil, this tender and flavourful tuna belly will delight your taste buds with its buttery texture and subtle, yet distinct taste. Enjoy it straight out of the can, in a salad, or paired with a glass of wine for a true moment of bliss. \u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003eLight tuna belly fillets, organic extra virgin olive oil, sea salt\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eTUNA BELLY IN YUZU KOSHŌ \u003cbr\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003eTuna belly is known for its rich flavour and delicate texture. Enjoy it\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cspan\u003e \u003c\/span\u003eelevated with a touch of yuzu koshō, a Japanese seasoning that perfectly complements the tuna belly's rich, buttery flavour. This one-of-a-kind product is both refreshing and delicious, thanks to the addition of yuzu koshō, which adds a bit of acidity and subtle spice to the tuna belly. Enjoy it straight out of the can or on a bed of rice for an easy sushi-like experience.\u003cbr\u003e\u003c\/span\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eLight tuna belly fillets, organic extra virgin olive oil, yuzu peel, green pepper, sea salt\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eCANTABRIAN ANCHOVIES IN ORGANIC EXTRA VIRGIN OLIVE OIL \u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eThere is no culinary pleasure quite like spring-harvested Cantabrian Anchovies. Harvested along the picturesque Cantabrian coast during the spring season, these anchovies are the epitome of quality and flavour. Known as “Anchoas de Costera del Cantábrico” in Spain, these MSC-certified anchovies are handpicked at their peak, ensuring a taste that captures the essence of their pristine marine habitat. \u003cstrong\u003eIngredients:\u003c\/strong\u003e Anchovies, organic extra virgin olive oil, sea salt\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eCANTABRIAN ANCHOVIES IN SMOKED ORGANIC EXTRA VIRGIN OLIVE OIL \u003cbr\u003e\u003c\/strong\u003e\u003cspan\u003eExperience a new depth of flavour with our Cantabrian Anchovies in Smoked Extra Virgin Olive Oil. \u003cmeta charset=\"utf-8\"\u003eThe smokiness of the oil perfectly enhances the natural richness of spring-harvested Cantabrian anchovies, creating a truly delightful culinary experience. \u003cbr\u003e\u003c\/span\u003e\u003cspan\u003e\u003cspan style=\"color: rgb(0, 0, 0); background-color: rgb(255, 255, 0);\"\u003e\u003cstrong\u003eDISCOUNTED: SHORT DATED (MAY 2026)\u003cbr\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cstrong\u003eIngredients:\u003c\/strong\u003e\u003cspan\u003e Anchovies, smoked organic extra virgin olive oil, sea salt\u003c\/span\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003e\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eSMALL SQUIDS IN ORGANIC EXTRA VIRGIN OLIVE OIL \u003cbr\u003e\u003c\/strong\u003eOne of the traditional gastronomic jewels from the region of Galicia, Spain, these wild small squids -or chipirones- are all natural and sustainably wild-caught, then packed individually by hand in delicious organic olive oil with a touch of sea salt. 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Scott Fitzgerald, Tom Wolfe, and James Joyce, and examines its unique representation of the American dream through lemonade stands. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eA favourite subject of art history’s giants, the lemon captivates in the still lifes of Old Masters and inspired the breakthroughs of modern visionaries like Picasso, Matisse, and Warhol. Lemons also find themselves at the cutting edge of design in Philippe Starck’s iconic Juicy Salif and the unassuming yet revolutionary Jif Lemon. Their presence extends to the decorative arts, gracing everything from Arts and Crafts wallpapers to mythological ceramics. 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She offers clear, concise descriptions of edible wild plants, in addition to any potential lookalikes, as well as critical information about proper harvesting, processing, and cooking. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eWith Zachos’s expert advice and easy-to-follow guidelines, readers will be confident in identifying which plants they can safely eat and which ones they should \u003cem\u003edefinitely\u003c\/em\u003e avoid. 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