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The history, current trends and prices of the woven wool fabric, tweed are discussed.

The history and trends of cowboy hats are discussed.

Ten ways to determine a company's readiness for disasters are discussed.

The influence of The Patriot Act on business enterprises in Canada is discussed.

The history and making process of Armagnac is discussed. Interesting trivia on Armagnac is also presented.

David Ben is not only a magician but also holds a masters degree in law from the London School of Economics. Ben spends time teaching others how they can use the tools of magicians, mind readers and mediums to prosper in business.

The urban waste turning is into a toxic eyesore fouls 120-kilometre-long river named Wadi Hanifah. The Toronto firm, Moriyama & Teshima Planners Ltd. has partnered with the British engineering company, Buro Happold on a massive $207 million project to clean up the polluted waterway.

'DOES ANYBODY KNOW HOW WHEAT GOES?' That was the question that pulled me out of the ranks of the onlookers and into the cadre of creative artists at Public Dreams [...]

YOU WOULD HARDLY THINK IT OF A MUSICAL PROFESSION THAT INVOLVES PERFORMING FOR THOUSANDS OF LISTENERS AT A TIME, BUT THE CAREER OF A CARILLONEUR is a lonely calling. Solitary [...]

The article discusses the rich diversity of the culinary influences of British Columbia driven by the local of ingredients. Topics discussed include the book "Speaking in Cod Tongues: A Canadian Culinary Journey," by Lenore Newman, the statement of executive chef Ned Bell regarding the identity of British Columbia through the wild salmon, and the market-shopping culture kick-started by the opening of Granville Island in 1979.

A TRULY MULTIDISCIPLINARY ARTISTIC PROJECT IS A RARE THING; ONE WHOSE CONTRIBUTORS ARE ALL WOMEN IS EVEN RARER. NONETHELESS, OVER THE COURSE OF THE PAST YEAR Toronto-based Mooredale Concerts, under [...]

The article reports on the current food trends in Canada in 2017. Topics discussed include the food items served at Kelowna's Krafty Kitchen and Bar such as noodlees, Mornay sauce, and mushrooms and truffle oil; advantage of social media for restaurateurs, and increasing use of plant-based proteins in dishes.

The article discusses the success and business strategies of the American fast-food restaurant chain McDonald's over the years in Canada including its revenues, major business events and expansions. Also included are the views of the McDonald's Restaurants of Canada's president and CEO, John Betts about branding, McCafe locations and focus on customers. Details regarding the self-order kiosks, McDonald's experience of customers and impact of the company on Canadian farming economy.

The article discusses dining trends in healthy eating. Topics discussed include the increase in the number of vegetarian restaurants and bakeries in Canada and vegan chef Doug McNish of Doug's Public Kitchen's signature dish of Raw Tostada made with corn and carrot tortillas layered with sunflower seeds. INSETS: FIVE MORE TRENDS TO NOTE;FULL DISCLOSURE.

The article focuses on high demands of consumers for chicken at the food services across Canada. It mentions emergence of batter-fried chicken as a favorite dish according to chef Jordan Carlson. It also presents the views of Robert Carter, executive director at NPD Group, on high demands for chicken after coffees and red meats.

Tips on how to collect business cards and use them for enhancing one's business performance are presented. Targeting specific people, taking notes and giving follow ups are some suggestions.

The design features of Jean Canfield Government of Canada Building are presented.

There is a tremendous shortage of long-haul drivers in Canada. Low pays associated with the job make it less attractive to job seekers. Many trucks in Canada are lying idle for want of such drivers. If the situation persists, there is likelihood that the entire business logistics of the country will be adversely affected.

The article focuses on the top ten food trends in 2016, which are sustainable and sensational. It discusses clean food which is sustainable seafood, steak menu served by Subway restaurants without artificial flavors, and preservatives. It also looks at the Asian street foods namely ethnic fusion bao buns, dumplings, and Tuk Tuk Thai.

The article features restaurants gaining profits by increasing awareness about ethical fishing in serving seafoods in Canada. Topics covered include Joshua Bishop providing ethically harvested shellfish and fish in Ottawa through The Whalesbone Sustainable Oyster and Fish Supply while Ryan Johnson is promoting sustainable practices through his Daily Catch Seafood Company in Vancouver. Also mentioned are the Chefs for Oceans Foundation promoting the March 18 National Sustainable Seafood Day.

The production of The Mikado by the Toronto-based Canadian Children's Opera Chorus, mounted in Toronto in May, was as fresh and light as the flowers that bloom in the spring. [...]

Mose Scarlett 'Precious Seconds' Borealis BCD146. Wielding a voice that soothes the spirit like a warm cup of coffee going down, Mose Scarlett croons through fifteen great old songs, infusing [...]

Carlos Placeres 'A los Ancestros' Analekta AN 2 9807. With a profound awarness of his many cultural forebears -- Spanish, Yoruba, American and more -- Montreal-based Cuban jazz musician Carlos [...]

The members of Matapat (Benoit Bourque, Gaston Bernard and Simon Lepage) arrange and perform the folk music of New France. The songs and instrumentals come from all over French Canada [...]

Peterborough's prolific folksters Joe Grant, Al Parrish, Bob Ritchie, Steve Ritchie and Terry Young, better known as Tanglefoot, have released a new recording that features their now familiar blend of [...]

Recorded at a November 2001 concert at Toronto's Grace Church-on-the-Hill, Tafelmusik's newest release is Baroque for Dummies, performed by musicians who are anything but. Toronto's masters of period Baroque performance [...]

7 75020 14962 5 Columbian native and Toronto resident Diego Marulande has taken a step sideways from his already established reputation as lead man with the Afro-Latin group Pacande. His [...]

(www.sambasquad.com) The Brazilian samba band, like a symphony orchestra or a jazz combo, unites distinctive voices into an exciting whole. Toronto's two-year-old Samba Squad, ubiquitous at the city's best street [...]

The article looks at how George Brown College in Toronto, Ontario deals with the growing demand for skilled chocolatiers and patissiers in Canada. Topics mentioned include contribution of Redpath Sugar President Jonathan Bamberger to the college, information on the professional Advanced French Pastry program, and a shift in the demand for pastries overall according to chef school chairperson Christine Walker.

The article mentions the popularity of the luxurious wool cashmere which comes from the Asian mountain goat, chyangra. Karl Spilhaus, president of the Boston-based Cashmere and Camel Hair Manufacturers Institute, says "It's probably the finest animal fibre that's really in commercial production. It is also a finite resource--less than 20,000 tons annually--so you can't find a bargain in cashmere, any more than you could in gold or diamonds." The wool also makes great men's clothing. "The most common items are the cashmere sweater, the cashmere scarf and the cashmere sports blazer," says Larry Rosen, chairman and CEO of Canadian men's wear retailer Harry Rosen. Cashmere is so universally associated with luxury that it seems marketers will try to tie any product in with its allure. In 1999, Canadian paint company Sico Inc. launched a high-end interior latex line called Cashmere. Last year, Scott Paper launched a new toilet paper called Cashmere from Cottonelle. The company commissioned eight Canadian designers to come up with the "White Cashmere" collection for the launch of the toilet paper last August, their extravagant one-off runway creations got plenty of attention. Scott Paper now plans to change its brand name from Cottonelle to Cashmere by 2007. Toronto designer Tam Boyko of Heaven Cashmere was one of the contributing designers. Her shawl-collared women's wrap cardigan is the only piece from last year's White Cashmere collection that's available for sale.